CN105660980A - Method for making preserves by utilizing broccoli stems - Google Patents
Method for making preserves by utilizing broccoli stems Download PDFInfo
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- CN105660980A CN105660980A CN201610266399.7A CN201610266399A CN105660980A CN 105660980 A CN105660980 A CN 105660980A CN 201610266399 A CN201610266399 A CN 201610266399A CN 105660980 A CN105660980 A CN 105660980A
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- Prior art keywords
- caulis
- folium brassicae
- brassicae capitatae
- stem
- lamellar
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title abstract 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title abstract 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title abstract 4
- 238000000926 separation method Methods 0.000 claims abstract description 18
- 238000005470 impregnation Methods 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000001471 micro-filtration Methods 0.000 claims description 5
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- 238000007664 blowing Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241001465180 Botrytis Species 0.000 description 1
- 235000011302 Brassica oleracea Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention aims to provide a method for making preserves by utilizing broccoli stems. The method comprises: the broccoli stems and malts as raw materials are subjected to techniques, such as ultrasonic wave extraction, solid-liquid separation, membrane separation, vacuum impregnation and forced air drying. The method for manufacturing the preserves by utilizing broccoli stems utilizes the ultrasonic wave extraction to assist vacuum impregnation. Compared with the traditional processing method, the method provided by the invention has the advantages that the efficiency is improved by times, and extraction quality is ensured to the maximum extent at normal temperature. The membrane separation can separate bacteria and suspended solids so as to implement purposes of purification, separation and concentration. The preserves made by the method provided by the invention have cancer prevention and control functions and can regulate a digestive function of the spleen and the stomach. Dietary fibers can accelerate discharge of cancerogenic substances and other poisonous substances. Natural vitamin E has functions of facilitating cell division, delaying senescence, reducing serum cholesterol and preventing skin lesion, and can also relieve arteriosclerosis. A new way to wealth is developed for farmers.
Description
Technical field
The present invention relates to a kind of preserve, particularly a kind of method utilizing Caulis et Folium Brassicae capitatae stem to make preserve, belongs to health food processing technique field.
Background technology
Caulis et Folium Brassicae capitatae can be rated as the vegetable good medicine of delicious food. Caulis et Folium Brassicae capitatae nutritive value in all vegetables is leading, Caulis et Folium Brassicae capitatae mineral composition is than other vegetable more comprehensively, calcium, phosphorus, ferrum, potassium, zinc, manganese equal size are all very abundant, in addition its protein, carbohydrate, Vitamin C content are all remarkably higher than Brassica oleracea L. var. botrytis L., and stem has same nutritive value and dietary fiber content is high. It can be effectively reduced the sickness rate of cancer, osteoporosis, heart disease and diabetes etc., is a kind of high-grade vegetable deeply liked by consumer, is therefore deeply welcome by international market.
In recent years, along with the development of vegetables industry, Caulis et Folium Brassicae capitatae cultivated area expands year by year, and Caulis et Folium Brassicae capitatae its stem while bringing income for peasant cannot process for a long time, can only in vain rotten down on the farm. The stem of Caulis et Folium Brassicae capitatae is maximum part of being abandoned, but delicate deliciousness unexpectedly the same with Cucurbita pepo L. after removing skin. Therefore, rational exploitation and utilization Caulis et Folium Brassicae capitatae stem makes it turn waste into wealth, it will produce huge economic benefit, social benefit and environmental benefit.
Fructus Hordei Germinatus: sweet, puts down, returns spleen, stomach warp. Fructus Hordei Germinatus amylase-containing, conversion carbohydrase, vitamin B, fat, phospholipid, dextrin, maltose, glucose etc. Fructus Hordei Germinatus is because containing digestive enzyme and vitamin B, having digestion-aid effect. Do not disappear for food stagnation, insufficiency of the spleen lack of appetite, circulation of qi promoting help digestion, milk smoulders, distending pain of the breast, women's ablactation, stagnation of liver-QI costalgia, stomachache due to hyperactive liver-QI attacking the stomach, the effect such as spleen benefiting and stimulating the appetite. " book on Chinese herbal medicine converge with speech ": Fructus Hordei Germinatus and in the medicine that helps digestion also. Mend and can profit, profit and mending, such as the pent-up of distension diaphragm or not the receiving of diet of abdomen, middle gas unfavorable, the gas switching lattice with this thing occurred, then effect is very also.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing Caulis et Folium Brassicae capitatae stem to make preserve, Caulis et Folium Brassicae capitatae stem and Fructus Hordei Germinatus are that raw material entered the technology such as ultrasonic extraction, solid-liquid separation, membrance separation, vacuum impregnation, forced air drying by this making.
The method utilizes ultrasonic cavitation effect to accelerate the leaching extraction of Fructus Hordei Germinatus effective ingredient, hyperacoustic second order effect, and the dispersal events of extraction component is accelerated in mechanical vibration, emulsifying, diffusion, pulverizing etc. It is simple that ultrasonic extraction technology has method, and extraction efficiency is high, low-consumption high-efficiency, and temperature is low, the time is short, treating capacity is big, and effective ingredient such as is easily isolated at the advantage, and ultrasonic extraction technology is more it can be avoided that high temperature, the high pressure destruction to effective ingredient.
The juice extracted by Fructus Hordei Germinatus, by membrane separation technique, adopts microfiltration that antibacterial and floating outstanding thing are easily separated, to reach to purify, separate the purpose of concentration. Farthest protect color and luster and local flavor, nutrient substance and the effective ingredient of beerwort.
Adopt vacuum-impregnated technology, make Caulis et Folium Brassicae capitatae stem lamellar inside and outside generation permeable pressure head, beerwort is promoted to penetrate in the tissue of Caulis et Folium Brassicae capitatae stem lamellar, owing to vacuum impregnation temperature is low, speed is fast, the saving time remains again the Caulis et Folium Brassicae capitatae original color and luster of stem lamellar and local flavor, more difficult destruction Caulis et Folium Brassicae capitatae stem lamellar Middle nutrition composition, vitamin and dietary fiber. Vacuum-impregnated Caulis et Folium Brassicae capitatae stem lamellar is conducive to storing, and product is without any preservative and pigment.
Making in Caulis et Folium Brassicae capitatae stem lamellar the air between micropore and plant cell and portion of water first be sucked discharge under vacuum, then beerwort being penetrated in Caulis et Folium Brassicae capitatae stem lamellar under vacuum concn difference and action of gravity, thus improving pickling efficiency greatly. Due to the shortening of dip time, make the loss of product nutritional labeling be greatly reduced, owing to whole dipping process is to carry out under air-tight state, reach the method that Caulis et Folium Brassicae capitatae stem efficient, hygienic requirements makes preserve.
Beneficial effects of the present invention: using ultrasound ripple extracts the method that the technology such as auxiliary vacuum impregnation utilize Caulis et Folium Brassicae capitatae stem to make preserve, and this making and traditional processing method efficiency improve several times, extract the quality ensureing to extract to greatest extent at normal temperatures. Antibacterial and floating outstanding thing can be easily separated by membrance separation, to reach to purify, separate the purpose of concentration. The preserve of the present invention has the effect of cancer-resisting, can regulate digestive function of spleen and stomach. Dietary fiber can accelerate the discharge of carcinogen and other poisonous substance, and natural Vitamin E then has the function promoting that cell division slow down aging, reduction serum cholesterol prevent dermatosis, moreover it is possible to alleviate arteriosclerosis. A road got rich is opened up for peasant.
Specific embodiments
A kind of method utilizing Caulis et Folium Brassicae capitatae stem to make preserve of the present invention, adopting Caulis et Folium Brassicae capitatae stem and Fructus Hordei Germinatus is that raw material carries out according to the following step:
(1), stem processes: the peeling of Caulis et Folium Brassicae capitatae stem is placed in clear water and is cleaned, sends into and Caulis et Folium Brassicae capitatae stem is cut in section machinery the lamellar that thickness is 0.5～1.0cm;
(2), cure process: Caulis et Folium Brassicae capitatae stem lamellar is added in the lime water that concentration is 5%, soaks 5～7min and pull out, then go the lime water in lamellar to drain with clear water flushing;
(3), Fructus Hordei Germinatus processes: by Fructus Hordei Germinatus with etc. the pure water of weight send in beater, beating time is 8～12min;
(4), strengthening extraction: the juice after making beating being put into ultrasonic multi-functional extractor together, opens extraction equipment by heating temperatures to 65～75 DEG C, power ultrasonic strengthening extraction 35～55min, the retention time is 4～8min;
(5), solid-liquid separation: with centrifugal separator, Fructus Hordei Germinatus being extracted juice and carry out solid-liquid separation, remove float, slag, obtain the beerwort without slag after separation, centrifuge speed controls within the scope of 1500～2000r/Minf, and centrifugation time is 3～6min;
(6), membrance separation: the beerwort without slag putting into membrane separator, selects microfiltration aperture at the microporous filter membrane of 0.5～13 μm, temperature controls at 55～65 DEG C, carries out microfiltration under operation pressure 0.1～0.6MPa;
(7), vacuum impregnation: ratio takes the Caulis et Folium Brassicae capitatae stem lamellar 40 parts of pretreatment by weight, beerwort after membrance separation 60 parts, put in vacuum impregnation tank, the vacuum pressure of vacuum impregnation tank regulates to 155～355KPa, impregnating autoclave temperature controls at 55～65 DEG C, and the vacuum impregnation time is 6～12min;
(8), forced air drying: the Caulis et Folium Brassicae capitatae stem lamellar after vacuum impregnation is pulled out from vacuum impregnation tank, drain the beerwort of Caulis et Folium Brassicae capitatae stem schistose surface, put into electric heating constant-temperature blowing drying box, open aerator and temperature is controlled at 150～180 DEG C, when Caulis et Folium Brassicae capitatae stem lamellar preserve surface is tack-free, stop electric heating constant-temperature blowing drying box work, send into and in sterilizing room, adopt Aluminum-plastic composite bag to carry out aseptic packaging.
Claims (1)
1. the method utilizing Caulis et Folium Brassicae capitatae stem to make preserve, is characterized in that carrying out according to the following step:
(1), stem processes: the peeling of Caulis et Folium Brassicae capitatae stem is placed in clear water and is cleaned, sends into and Caulis et Folium Brassicae capitatae stem is cut in section machinery the lamellar that thickness is 0.5～1.0cm;
(2), cure process: Caulis et Folium Brassicae capitatae stem lamellar is added in the lime water that concentration is 5%, soaks 5～7min and pull out, then go the lime water in lamellar to drain with clear water flushing;
(3), Fructus Hordei Germinatus processes: by Fructus Hordei Germinatus with etc. the pure water of weight send in beater, beating time is 8～12min;
(4), strengthening extraction: the juice after making beating being put into ultrasonic multi-functional extractor together, opens extraction equipment by heating temperatures to 65～75 DEG C, power ultrasonic strengthening extraction 35～55min, the retention time is 4～8min;
(5), solid-liquid separation: with centrifugal separator, Fructus Hordei Germinatus being extracted juice and carry out solid-liquid separation, remove float, slag, obtain the beerwort without slag after separation, centrifuge speed controls within the scope of 1500～2000r/Minf, and centrifugation time is 3～6min;
(6), membrance separation: the beerwort without slag putting into membrane separator, selects microfiltration aperture at the microporous filter membrane of 0.5～13 μm, temperature controls at 55～65 DEG C, carries out microfiltration under operation pressure 0.1～0.6MPa;
(7), vacuum impregnation: ratio takes the Caulis et Folium Brassicae capitatae stem lamellar 40 parts of pretreatment by weight, beerwort after membrance separation 60 parts, put in vacuum impregnation tank, the vacuum pressure of vacuum impregnation tank regulates to 155～355KPa, impregnating autoclave temperature controls at 55～65 DEG C, and the vacuum impregnation time is 6～12min;
(8), forced air drying: the Caulis et Folium Brassicae capitatae stem lamellar after vacuum impregnation is pulled out from vacuum impregnation tank, drain the beerwort of Caulis et Folium Brassicae capitatae stem schistose surface, put into electric heating constant-temperature blowing drying box, open aerator and temperature is controlled at 150～180 DEG C, when Caulis et Folium Brassicae capitatae stem lamellar preserve surface is tack-free, stop electric heating constant-temperature blowing drying box work, send into and in sterilizing room, adopt Aluminum-plastic composite bag to carry out aseptic packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610266399.7A CN105660980A (en) | 2016-04-27 | 2016-04-27 | Method for making preserves by utilizing broccoli stems |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610266399.7A CN105660980A (en) | 2016-04-27 | 2016-04-27 | Method for making preserves by utilizing broccoli stems |
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|---|---|
| CN105660980A true CN105660980A (en) | 2016-06-15 |
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| CN201610266399.7A Pending CN105660980A (en) | 2016-04-27 | 2016-04-27 | Method for making preserves by utilizing broccoli stems |
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