CN105918432A - Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus - Google Patents

Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus Download PDF

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Publication number
CN105918432A
CN105918432A CN201610275253.9A CN201610275253A CN105918432A CN 105918432 A CN105918432 A CN 105918432A CN 201610275253 A CN201610275253 A CN 201610275253A CN 105918432 A CN105918432 A CN 105918432A
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CN
China
Prior art keywords
asparagus
processing technology
green asparagus
germinatus phragmitis
rehydration
Prior art date
Application number
CN201610275253.9A
Other languages
Chinese (zh)
Inventor
张庆剑
Original Assignee
山东金谷食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 山东金谷食品有限公司 filed Critical 山东金谷食品有限公司
Priority to CN201610275253.9A priority Critical patent/CN105918432A/en
Publication of CN105918432A publication Critical patent/CN105918432A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • A23B7/022Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products

Abstract

The invention especially relates to a processing technology capable of improving the rehydration properties of vacuum freeze-dried green asparagus, belonging to the technical field of processing technology of green asparagus. The processing technology capable of improving the rehydration properties of vacuum freeze-dried green asparagus comprises the following steps: putting asparagus aligned and smoothed with fingers into a vegetable cutter for cutting, wherein the asparagus is obliquely cut at an angle of 45 DEG and each section of cut asparagus is 45 mm long; subjecting the cut asparagus to natural draining until water drops discontinuously drip; and laying 5 kg of the cut asparagus onto each dish and adding 3% of glucose liquid, wherein glucose is decocted to obtain the glucose liquid with a concentration of 50%, the glucose liquid is filtered with a 100-mesh filter screen to remove impurities before usage, and the thickness of the laid asparagus should be uniform. The processing technology provided by the invention has the beneficial effects that excellent rehydration properties are obtained; asparagus can recover to a state close to the state of fresh asparagus in a short time; rehydrated asparagus is convenient to eat; and the processing technology is simple and processing cost is low.

Description

A kind of processing technique improving vacuum lyophilization green asparagus rehydration

(1) technical field

The invention belongs to green asparagus processing technique field, improve adding of vacuum lyophilization green asparagus rehydration particularly to a kind of Work technique.

(2) background technology

Germinatus Phragmitis is a kind of to sample double excellent famous and precious vegetable, and its children's stem has the local flavor of delicious fragrance, and fiber softening is good to eat, can promote food It is intended to, helps digest, there is abundant nutrition and higher medical value, be listed in world's " one of ten big famous dishes " and " first resists Cancer fruit and vegerable ", there is the laudatory title of " king of vegetable ".Germinatus Phragmitis contain abundant mannose, aminoacid, vitamin, nucleic acid and Se, Mo, The several kinds of mineral elements such as Mg, Fe, Cr, anti-curing cancers and heart disease are played an important role by they.Discovered in recent years Germinatus Phragmitis possibly together with Asparaginase, can treat leukemia, and therefore it is that a kind of delicious flavour is nutritious and can the health-care vegetable of disease preventing and treating.

The edible part of Germinatus Phragmitis is its tender stem, and the most unearthed and white person is white Radix Crotalariae szemoensis, is green Radix Crotalariae szemoensis in green person after being unearthed. Research shows, for nutritive value, is all that green asparagus is better than white asparagus from the point of view of which aspect.But the kind due to green asparagus Plant relatively big with consumer market space distance, add that the freshness date of green asparagus is short, limited by transportation range and time, international market Germinatus Phragmitis transaction many based on white asparagus canned food.But along with the transformation of people's living habit, pollution-free food is advocated, green asparagus Demand increase year by year, particularly flourishing northern countries, the people of some countries such as the U.S., Britain, Australia, Japan is Liking eating green asparagus, therefore, green asparagus and converted products thereof are chronically at the situation that supply falls short of demand in the international market.Fresh The green asparagus market price is also significantly larger than white asparagus canned food, and on domestic market, the price of white Radix Crotalariae szemoensis is about 6 yuan/kilogram, newly The procurement price of Fresh green asparagus is about 16 yuan/kilogram, and 1 kilogram differs nearly 10 yuan, and on American market, green asparagus price is 10~12 Dollar/kilogram, on Japanese market, BeiJing, China leads to the Fresh green asparagus market price 100~the 120 yuan of people that the air transport of area, continent is gone Coin/kilogram between.

If green asparagus is whole lyophilizing, or long Radix Crotalariae szemoensis section lyophilizing, if not taking when pre-treatment or pre-freeze to close Suitable treatment technology, then the Germinatus Phragmitis rehydration after lyophilizing is relatively slow, the convenience that impact is edible.

(3) summary of the invention

The present invention is in order to make up the deficiencies in the prior art, it is provided that a kind of rehydration is good, be easy to eat, technique is simple, low cost Improve vacuum lyophilization green asparagus rehydration processing technique.

The present invention is achieved through the following technical solutions:

A kind of processing technique improving vacuum lyophilization green asparagus rehydration, is characterized in that: comprise the following steps:

(1), carry out cutting by smoothing out with the fingers neat Germinatus Phragmitis, the Germinatus Phragmitis after cutting is carried out dewatering;

(2), by Germinatus Phragmitis carrying out paving dish, every Pan Pu dish 4~6kg, add glucose solution in dish, glucose solution weight is Germinatus Phragmitis weight The 2%~4% of amount, the concentration expressed in percentage by weight of glucose solution is 45%~55%.

Preferably, in step (1), Germinatus Phragmitis carrying out 40 °~50 ° and cuts sth. askew, every section is cut into 40~50mm.

Preferably, in step (1), Germinatus Phragmitis being carried out 45 ° and cuts sth. askew, every section is cut into 45mm.

Preferably, in step (2), every Pan Pu dish 5kg, glucose solution weight is the 3% of Germinatus Phragmitis weight, and glucose is molten The concentration expressed in percentage by weight of liquid is 50%.

Preferably, in step (2), glucose solution goes the removal of impurity, paving disc thickness to want with 100 mesh filter screens filtrations before using Uniformly.

The invention has the beneficial effects as follows: rehydration is splendid, can revert in very short time close to fresh food state, just In edible, technique is simple, and processing cost is low.

(4) detailed description of the invention

Embodiment 1:

Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 40 °, long 50mm.Natural dewatering, is as the criterion discontinuously to drip.Often dish Paving dish 4kg, the Glucose Liquid adding 2%, glucose is brewed into the sugar aqueous solution of 45% concentration.Sucrose solution uses 100 mesh filter screens before using Filtering decontamination, paving dish required thickness is uniform.

Embodiment 2:

Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 45 °, long 45mm.Natural dewatering, is as the criterion discontinuously to drip.Often dish Paving dish 5kg, the Glucose Liquid adding 3%, glucose is brewed into the sugar aqueous solution of 50% concentration.Sucrose solution uses 100 mesh filter screens before using Filtering decontamination, paving dish required thickness is uniform.

Embodiment 3:

Put into vegetable-chopper cutting by smoothing out with the fingers neat Germinatus Phragmitis, cut sth. askew 50 °, long 40mm.Natural dewatering, is as the criterion discontinuously to drip.Often dish Paving dish 6kg, the Glucose Liquid adding 4%, glucose is brewed into the sugar aqueous solution of 55% concentration.Sucrose solution uses 100 mesh filter screens before using Filtering decontamination, paving dish required thickness is uniform.

Claims (5)

1. improve a processing technique for vacuum lyophilization green asparagus rehydration, it is characterized in that: comprise the following steps:
(1), carry out cutting by smoothing out with the fingers neat Germinatus Phragmitis, the Germinatus Phragmitis after cutting is carried out dewatering;
(2), by Germinatus Phragmitis carrying out paving dish, every Pan Pu dish 4~6kg, add glucose solution in dish, glucose solution weight is Germinatus Phragmitis weight The 2%~4% of amount, the concentration expressed in percentage by weight of glucose solution is 45%~55%.
A kind of processing technique improving vacuum lyophilization green asparagus rehydration the most according to claim 1, is characterized in that: In step (1), Germinatus Phragmitis carrying out 40 °~50 ° and cuts sth. askew, every section is cut into 40~50mm.
A kind of processing technique improving vacuum lyophilization green asparagus rehydration the most according to claim 2, is characterized in that: In step (1), Germinatus Phragmitis being carried out 45 ° and cuts sth. askew, every section is cut into 45mm.
A kind of processing technique improving vacuum lyophilization green asparagus rehydration the most according to claim 1, is characterized in that: In step (2), every Pan Pu dish 5kg, glucose solution weight is the 3% of Germinatus Phragmitis weight, and the weight percent of glucose solution is dense Degree is 50%.
A kind of processing technique improving vacuum lyophilization green asparagus rehydration the most according to claim 1, is characterized in that: In step (2), glucose solution goes the removal of impurity, paving disc thickness to want uniformly with 100 mesh filter screens filtrations before using.
CN201610275253.9A 2016-04-29 2016-04-29 Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus CN105918432A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610275253.9A CN105918432A (en) 2016-04-29 2016-04-29 Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610275253.9A CN105918432A (en) 2016-04-29 2016-04-29 Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus

Publications (1)

Publication Number Publication Date
CN105918432A true CN105918432A (en) 2016-09-07

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288420A (en) * 2007-04-20 2008-10-22 上海水产大学 Asparagus fresh-keeping technique at low temperature
CN101305746A (en) * 2008-05-30 2008-11-19 宁国市乡味源农产品开发有限公司 Preservation method of bamboo shoot
CN101642162A (en) * 2008-08-04 2010-02-10 北京科技桥科贸有限公司 Technology for processing fresh-keeping green asparagus

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288420A (en) * 2007-04-20 2008-10-22 上海水产大学 Asparagus fresh-keeping technique at low temperature
CN101305746A (en) * 2008-05-30 2008-11-19 宁国市乡味源农产品开发有限公司 Preservation method of bamboo shoot
CN101642162A (en) * 2008-08-04 2010-02-10 北京科技桥科贸有限公司 Technology for processing fresh-keeping green asparagus

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