CN105962180A - Method for increasing preservation rate of oxidation resistance ingredients in okra microwave vacuum-dried products by low-frequency ultrasonic wave hot scalding - Google Patents
Method for increasing preservation rate of oxidation resistance ingredients in okra microwave vacuum-dried products by low-frequency ultrasonic wave hot scalding Download PDFInfo
- Publication number
- CN105962180A CN105962180A CN201610283643.0A CN201610283643A CN105962180A CN 105962180 A CN105962180 A CN 105962180A CN 201610283643 A CN201610283643 A CN 201610283643A CN 105962180 A CN105962180 A CN 105962180A
- Authority
- CN
- China
- Prior art keywords
- okra
- abelmoschus esculentus
- ultrasonic wave
- microwave vacuum
- low
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 241001075517 Abelmoschus Species 0.000 title abstract description 11
- 230000003647 oxidation Effects 0.000 title abstract description 3
- 238000007254 oxidation reaction Methods 0.000 title abstract description 3
- 239000004615 ingredient Substances 0.000 title abstract 3
- 238000004321 preservation Methods 0.000 title abstract 2
- 238000001291 vacuum drying Methods 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 50
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 50
- 241000447437 Gerreidae Species 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000000527 sonication Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 12
- 150000007965 phenolic acids Chemical class 0.000 abstract description 5
- 229930003935 flavonoid Natural products 0.000 abstract description 4
- 150000002215 flavonoids Chemical class 0.000 abstract description 4
- 235000017173 flavonoids Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000002352 surface water Substances 0.000 abstract 2
- 241000238631 Hexapoda Species 0.000 abstract 1
- 230000005540 biological transmission Effects 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 229930003944 flavone Natural products 0.000 description 10
- 235000011949 flavones Nutrition 0.000 description 10
- 235000013824 polyphenols Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 7
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 230000003064 anti-oxidating effect Effects 0.000 description 6
- 150000002212 flavone derivatives Chemical class 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 4
- 235000005493 rutin Nutrition 0.000 description 4
- 229960004555 rutoside Drugs 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 241000628997 Flos Species 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000004075 alteration Effects 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 235000005739 manihot Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000009048 phenolic acids Nutrition 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000797936 Rheum alexandrae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 239000000328 estrogen antagonist Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002831 pharmacologic agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for increasing a preservation rate of oxidation resistance ingredients in okra microwave vacuum-dried products by low-frequency ultrasonic wave hot scalding, and belongs to the field of deep processing of agriculture products. The method comprises the following steps of selecting fresh okra fruits which are free from diseases and insect pests, and uniform in color, as raw materials, removing roots and tips, washing away surface impurities, and performing low-frequency ultrasonic wave hot scalding enzyme-inhibition pretreatment on the cleaned okra fruits, wherein the ultrasonic wave treatment frequency is 20-30kHz, the power density is 0.32-0.37W/cm2, the temperature of hot water is 78-82 DEG C, the ratio of the materials to water is 1 to 5, and the ultrasonic treatment time is 2.3-2.7min; and draining surface water of the okra after low-frequency ultrasonic wave hot scalding treatment, placing the okra without surface water in microwave vacuum drying equipment, setting the microwave transmission power to be 7.8-8.5W/g, the vacuum degree to be 65-75kPa, and the interval time ratio to be 1.5-3.0, and performing intermittent microwave vacuum drying for 6-10 min. The low-frequency ultrasonic wave hot scalding pretreatment not only can restrain the POD enzyme activity of the okra, but also can effectively preserve the antioxidant activity functional ingredients of okra raw materials. Compared with a conventional scalding enzyme-inhibition method, a method of using the low-frequency ultrasonic wave hot scalding has the advantages that the content of total flavonoids in the okra microwave vacuum-dried products is increased by 15-30%, and the total phenolic acid content is increased by 14-20%.
Description
Technical field
The present invention relates to a kind of low-frequency ultrasonic waves burn drift and improve Abelmoschus esculentus microwave vacuum drying goods antioxidant content storage rate
Method, belong to agricultural product intensive processing field.
Background technology
Abelmoschus esculentus [Abelmoschus esculentus (L.) Moench], belongs to Malvaceae Abelmoschus, has another name called Abelmoschus esculentus, Cornu Caprae seu Ovis
Bean, Flos abelmoschi manihot, ocean Fructus Capsici, for annual herb plant.Health care and the medical value of Abelmoschus esculentus are at a relatively high, and it contains rich
Rich flavone and phenolic acids anti-oxidation function active component.Flavonoid substances is the chemical combination that a class has 2-phenyl ketone structure
Thing, has estrogen and estrogen antagonist sample effect, antioxidation, raising immunity of organisms and affects hormonal system etc.
Various biological function.Abroad also confirm that flavone compound is not only pharmacologic agents through experiment, and be important battalion
Support the factor, human body is had important physiological hygiene effect.Fang Qingxia etc. use determined by ultraviolet spectrophotometry to obtain Huang Qiu
General flavone content in certain herbaceous plants with big flowers seed is 2.8%, significantly larger than the content in Semen sojae atricolor.Phenolic acid is that a class contains phenol ring
Organic acid can sterilize, it is also possible to make refreshment, heat clearing away solution fire, YIN nourishing skin care, and there is anti-fatigue effect.Liao
Total phenolics content in Abelmoschus esculentus is determined by Hai Bing etc. by ultraviolet spectrophotometry, and uses microplate reader method to extraction
Thing antioxidant activity is evaluated, and discovery Abelmoschus esculentus is rich in abundant phenolic acid compound, and has stronger antioxidation
Activity.
The drying processing of Abelmoschus esculentus has been carried out widely studied by Chinese scholars, is concentrated mainly on hot air drying and lyophilization
Processing, but easily there is drying shrinkage and browning phenomenon in the dehydration Abelmoschus esculentus of hot air drying, and rehydration is poor, and destroys in product
Functional component.Lyophilization energy consumption is high, the production cycle is long, and product cost is higher, affects its market competitiveness.Vacuum
Microwave drying is to be combined with vacuum technique by microwave, comprehensive microwave and the advantage of vacuum, has both reduced baking temperature, again
Accelerate rate of drying, also reduce the adverse effects such as oxidizing brown stain, have quickly, low temperature, the feature such as efficiently.At present,
Existing scholar carries out microwave vacuum drying research to Abelmoschus esculentus.As Li Jingyi etc. have studied microwave vacuum drying time, vacuum
Degree and the microwave power impact on product aberration, breaking property, reconstitution rate and Vitamin C content, and it is dry dynamic to have investigated it
Mechanical characteristic, finds when drying time and microwave power increase, and Abelmoschus esculentus dry products aberration compared with fresh fruit becomes big, and true
When reciprocal of duty cycle increases, aberration reduces；Drying time, dry products breaking property was less, crisp when the higher level of 14min and 16min
Property preferable, increase vacuum and also make breaking property reduce；Shrinkage factor and reconstitution rate increase with microwave power in time and become big,
But the time has declined more than reconstitution rate during 14min, when increasing vacuum, the reconstitution rate initial stage increases substantially, and the later stage increases
Slowly；Drying time and power are the biggest, and vitamin C loss is the most, and vacuum is the biggest, and vitamin C retains the most.Micro-
Wave power and charge are relatively big on the impact of Abelmoschus esculentus dry rate, and Page equation can be used for matching Abelmoschus esculentus microwave well
Vacuum drying kinetic model.
Containing multiple enzyme material in Abelmoschus esculentus tissue, the course of processing is easy to produce enzymatic browning, affects product appearance product
Matter, thus affect commodity value.Blanch is that important in the fruit and vegetable dryness course of processing presses down enzyme operation, and it is to final products
Color, taste, mouthfeel, form and nutrition keep all having material impact, and the flavonoid contained in Abelmoschus esculentus, phenolic acid
The anti-oxidation function active component such as class are its apparent important substance bases presenting various health care.But, the studies above
Do not considered that blanch pressed down the enzyme pretreatment impact on microwave vacuum drying Abelmoschus esculentus, the most selected evaluation index also fails to relate to
And there is the antioxidant activity functional component of Abelmoschus esculentus nutrition characteristic.
Summary of the invention
Technical problem
It is an object of the invention to provide a kind of low-frequency ultrasonic waves burn drift and improve the chemical conversion of Abelmoschus esculentus microwave vacuum drying goods antioxygen
The method dividing storage rate.The present invention uses low-frequency ultrasonic waves burn drift that Abelmoschus esculentus is pressed down ferment treatment, utilizes ultrasound wave to have
Some mechanical effects, cavitation effect and heat effect etc., the conformation of contained enzyme in change Abelmoschus esculentus, and enzyme molecule and the end
The degree that thing combines, so that the catalysis activity change of enzyme reaches to press down enzyme effect, reduces blanching temperature and time simultaneously,
The flavone that is effectively retained in Abelmoschus esculentus, phenolic acids oxidation-resistant active ingredient, finally carry out batch microwave vacuum drying, produces
Obtain the dehydration setose abelmoschus that exterior quality is excellent, antioxidant content storage rate is high.
Technical scheme
A kind of low-frequency ultrasonic waves burn drift provided by the present invention improves Abelmoschus esculentus microwave vacuum drying goods antioxidant content and preserves
The method of rate, comprises the following steps:
(1) raw material selection, shear, clean: selecting Abelmoschus esculentus fresh fruit fresh, without pest and disease damage, color even is raw material,
Remove root and tip about 2-3cm part, and wash away surface impurity；
(2) ultrasound wave blanch presses down ferment treatment: is put into by clean Abelmoschus esculentus in ultrasonic assistant impregnating equipment and carries out blanch and press down enzyme
Processing, blanch medium is clear water (food stage), blanching temperature 78～82 DEG C, and solid-liquid ratio 1: 5, supersound process frequency is
20～30kHz, power density is 0.32～0.37W/cm2,, sonication treatment time is 2.3～2.7min；
(3) microwave vacuum drying: the Abelmoschus esculentus after ultrasound wave blanch being processed drains surface moisture, is subsequently placed in microwave vacuum
In drying equipment, arranging Microwave emission power is 7.8～8.5W/g, vacuum 65～75kPa, and intermittent time ratio is
1.5-3.0, carries out batch microwave vacuum drying 6～10min, to Abelmoschus esculentus wet basis moisture content below 5%；
(4) packaging: prepared dehydration Abelmoschus esculentus product nitrogen filling packing machine is carried out nitrogen gas packing.
Beneficial effect
The invention has the beneficial effects as follows, float processing method by the low-frequency ultrasonic waves burn of the present invention, can be effectively improved
Abelmoschus esculentus microwave vacuum drying products appearance quality, improves anti-oxidation function active component storage rate, from following several respects
It is verified:
1) color and luster of Abelmoschus esculentus product it is dehydrated: detect through lustre index, compared with the product pressing down ferment treatment without blanch,
The brightness L* value of product of the present invention improves 20%-25%, compared with the sample that conventional blanch presses down ferment treatment, and product of the present invention
Brightness L* value improve 5%-7%.
2) the total flavones storage rate of Abelmoschus esculentus product it is dehydrated: by the detection of product general flavone content, press down enzyme with conventional blanch
The sample processed is compared, and the general flavone content of product of the present invention improves 15%-30%.
3) the total phenolics storage rate of Abelmoschus esculentus product it is dehydrated: by the detection of product total phenolics content, press down enzyme with conventional blanch
The sample processed is compared, and the total phenolics content of product of the present invention improves 14%-20%.
In Zong He, the present invention utilizes low-frequency ultrasonic waves blanch to press down enzyme method, while keeping product color exterior quality, has
Effect improves antioxidant activity functional component storage rate in Abelmoschus esculentus microwave vacuum drying product.
Accompanying drawing explanation
Fig. 1 difference blanch processes total flavones, the impact of total phenolics content in Abelmoschus esculentus microwave vacuum drying goods
(note: CB-routine blanch；UB-ultrasonic heat blanch)
Detailed description of the invention
The following examples may be better understood the present invention, but limits the present invention never in any form.
Embodiment
1. selecting Abelmoschus esculentus fresh fruit fresh, without pest and disease damage, color even is raw material, cuts away root and tip 2cm respectively,
Use clear water (food stage) to clean and remove material surface impurity；
2. clean Abelmoschus esculentus fresh fruit is put into and KQ-S1000VDE ultrasonic assistant impregnating equipment carries out blanch press down at enzyme
Reason, blanch medium is clear water (food stage), blanching temperature 80 DEG C, solid-liquid ratio 1: 5, and supersound process frequency is 25kHz,
Power density is 0.35W/cm2, sonication treatment time is 2.5min；
3. microwave vacuum drying: the Abelmoschus esculentus after ultrasound wave blanch being processed drains surface moisture, is subsequently placed in
XMJD6SW-2 type vacuum microwave drying device (Xiao Ma mechanical & electrical equipment factory, Nanjing), arranging Microwave emission power is 8.0W/g,
Vacuum 70kPa, intermittent time ratio is 1.5, carries out batch microwave vacuum drying 7.5min, to moisture content less than 5%.
4. the dehydration Abelmoschus esculentus product that will prepare through vacuum microwave drying, (Pu, Shanghai is more to use Pu to get over vacuum nitrogen filling packing machine
Package packing machine company limited) carry out nitrogen gas packing.
5. index of correlation detection: dehydration Abelmoschus esculentus product color L* value value prepared by said method is 65.62 ± 0.33, significantly
Higher than processing without blanch and conventional blanch process group sample (51.67 ± 0.13,62.32 ± 0.06)；Dehydration Abelmoschus esculentus produces
The total flavones of product, total phenol content are respectively 15.62mg/g d.w and 12.0462mg/g d.w, more de-than what conventional blanch processed
Rheum alexandrae Batal. Flos abelmoschi manihot product has been respectively increased 24.9% and 19.18%.
These results show: low-frequency ultrasonic waves burn drift processes can be while improving product color, it will be apparent that improve Huang
The anti-oxidation function active component retention rate of Flos abelmoschi manihot microwave vacuum drying product, specific targets assay method is as follows:
1. determination of moisture method: use the assay method of moisture in GB 5009.3-2010 food.
2. color and luster L* pH-value determination pH: the color and luster of Abelmoschus esculentus sample surfaces uses WSC-S type color difference meter (Shanghai precision scientific instrument
Company limited) measure, with instrument blank color and luster as standard: L* (Lightness, brightness), 0 expression black, 100
Representing white, L* value is the biggest, and representative products color is the best.
3. determination of total flavonoids: use NaNO2-Al(NO3)3-NaOH method, precision is drawn difference and is dried side respectively
The Abelmoschus esculentus lixiviating solution 1mL of formula, puts in 25mL test tube, complements to 3mL with 50% ethanol, add 5% nitrous acid
Sodium test solution 0.5mL, shakes up, and stands 6min, adds 10% aluminum nitrate 0.5mL, shake up, and stands 6min；?
Rear addition 4% sodium hydroxide 4.0mL, adds 50% ethanol dilution to 10mL, shakes up, and places 10min, with 50% second
Blank made by alcohol, measures absorbance at 509nm, and experiment is repeated 3 times.With rutin as standard control, by above-mentioned side
Method draws standard curve.Control substance of Rutin solution concentration is abscissa, and absorbance is vertical coordinate, obtains regression equation
Y=0.0114x-0.0016 (R2=0.9999), and according to standard curve the general flavone content in sample is calculated (with milligram rutin equivalent
Expression i.e. mg Rutin/g d.w).
4. total phenolics assay: use Folin-Ciocalteu colorimetry, by the Abelmoschus esculentus lixiviating solution of different drying modes
Suitably dilution, absorption 1.0mL sample liquid is in 25mL test tube respectively, adds distilled water and complements to 6mL, adds 1.0mL
Folin-phenol reagent (with distilled water diluting 1 times before using), mixing, add the Na of 3.0mL 7.5%2CO3Solution,
Mixing, under room temperature after lucifuge reaction 2h, measures its light absorption value at 765nm wavelength, repeats to test 3 times.With 50%
Ethanol does blank, with gallic acid as standard control, as stated above, draws standard curve,
Y=0.0412x-0.011 (R2=0.9977), and according to standard curve total phenolics content is calculated.Total phenolics content is not quite to eat
Son acid milligram number represents (mg GAE/d.w).
Claims (2)
1. the method that low-frequency ultrasonic waves burn drift improves Abelmoschus esculentus microwave vacuum drying goods antioxidant content storage rate,
It is characterized in that:
(1) raw material selection, shear, clean: selecting Abelmoschus esculentus fresh fruit fresh, without pest and disease damage, color even is raw material,
Remove root and tip about 2-3cm part, and wash away surface impurity；
(2) ultrasound wave blanch presses down ferment treatment: is put into by clean Abelmoschus esculentus in ultrasonic assistant impregnating equipment and carries out blanch and press down enzyme
Processing, blanch medium is clear water (food stage), blanching temperature 78～82 DEG C, and solid-liquid ratio 1: 5, supersound process frequency is
20～30kHz, power density is 0.32～0.37W/cm2, sonication treatment time is 2.3～2.7min；
(3) microwave vacuum drying: the Abelmoschus esculentus after ultrasound wave blanch being processed drains surface moisture, is subsequently placed in microwave vacuum
In drying equipment, arranging Microwave emission power is 7.8～8.5W/g, vacuum 65～75kPa, and intermittent time ratio is
1.5-3.0, carries out batch microwave vacuum drying 6～10min, to Abelmoschus esculentus wet basis moisture content below 5%；
(4) packaging: prepared dehydration Abelmoschus esculentus product nitrogen filling packing machine is carried out nitrogen gas packing.
2. the Abelmoschus esculentus dried product that technique described in claim 1 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610283643.0A CN105962180B (en) | 2016-04-27 | 2016-04-27 | A kind of method that low-frequency ultrasonic waves blanching drift improves okra micro-wave vacuum product antioxidant content storage rate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610283643.0A CN105962180B (en) | 2016-04-27 | 2016-04-27 | A kind of method that low-frequency ultrasonic waves blanching drift improves okra micro-wave vacuum product antioxidant content storage rate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105962180A true CN105962180A (en) | 2016-09-28 |
| CN105962180B CN105962180B (en) | 2019-12-03 |
Family
ID=56994192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610283643.0A Active CN105962180B (en) | 2016-04-27 | 2016-04-27 | A kind of method that low-frequency ultrasonic waves blanching drift improves okra micro-wave vacuum product antioxidant content storage rate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962180B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242287A (en) * | 2017-02-09 | 2017-10-13 | 陕西科技大学 | A kind of superheated steam blanching and combination drying integral processing method and equipment |
| CN108641804A (en) * | 2018-04-13 | 2018-10-12 | 华侨大学 | A kind of method of ultrasonic wave added aqueous enzymatic extraction setose abelmoschus seed oil and protein |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081982A (en) * | 2013-02-06 | 2013-05-08 | 海南大学 | Vacuum microwave combined processing method for okra |
| CN104304426A (en) * | 2014-11-07 | 2015-01-28 | 江苏省农业科学院 | Method for uniformly drying agaricus bisporus slices through variable-frequency ultrasound-assisted impregnation pretreatment and vacuum microwaves |
| CN104522552A (en) * | 2014-12-08 | 2015-04-22 | 江苏紫藤园艺绿化工程有限公司 | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying |
-
2016
- 2016-04-27 CN CN201610283643.0A patent/CN105962180B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081982A (en) * | 2013-02-06 | 2013-05-08 | 海南大学 | Vacuum microwave combined processing method for okra |
| CN104304426A (en) * | 2014-11-07 | 2015-01-28 | 江苏省农业科学院 | Method for uniformly drying agaricus bisporus slices through variable-frequency ultrasound-assisted impregnation pretreatment and vacuum microwaves |
| CN104522552A (en) * | 2014-12-08 | 2015-04-22 | 江苏紫藤园艺绿化工程有限公司 | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying |
Non-Patent Citations (1)
| Title |
|---|
| 刘宗博等: "3 种预处理方式对双孢菇干制品品质的影响", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242287A (en) * | 2017-02-09 | 2017-10-13 | 陕西科技大学 | A kind of superheated steam blanching and combination drying integral processing method and equipment |
| CN108641804A (en) * | 2018-04-13 | 2018-10-12 | 华侨大学 | A kind of method of ultrasonic wave added aqueous enzymatic extraction setose abelmoschus seed oil and protein |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105962180B (en) | 2019-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187616B (en) | A kind of okra full fruit nutrient powder | |
| CN101438730B (en) | Method for preparing dry red date and red date produced thereby | |
| KR100895110B1 (en) | Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same | |
| CN102488149B (en) | Combined processing method for processing crisp peas by using dry peas | |
| BE1022972B1 (en) | Production process for fiber-rich recombined asparagus chips | |
| CN101690609B (en) | A method for processing green raisin and preserved grape | |
| CN102657318B (en) | Crisp sweet potato chips and method for producing same | |
| CN105962180A (en) | Method for increasing preservation rate of oxidation resistance ingredients in okra microwave vacuum-dried products by low-frequency ultrasonic wave hot scalding | |
| CN102934679B (en) | Agrocybe cylindracea microwave vacuum drying method | |
| CN109170429A (en) | A kind of preparation method of modified bean dregs dietary fiber beverage | |
| KR20120077581A (en) | Method manufacture rice makgulli use estern prickly pear | |
| CN109329926B (en) | Cabbage heart disease enzyme and preparation method thereof | |
| CN108703330A (en) | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse | |
| CN106072160A (en) | A kind of preparation method of ripe dried sweet potato | |
| CN107361358A (en) | SOD pectases | |
| CN105285881A (en) | Antioxidative abalone seasoning blending material and preparation method thereof | |
| CN106307484A (en) | Making method of dried shiitake mushroom | |
| CN107136387A (en) | A kind of preparation technology of the full powder of wheat seedling | |
| KR101163823B1 (en) | method for manufacturing the glucose of Schizandra chinensis | |
| KR20140140314A (en) | method of making Korean Jinseng | |
| CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
| CN105110957A (en) | High-bioactivity efficient culture medium for stropharia rugoso-annulata and preparing method of culture medium | |
| CN105029386B (en) | A kind of processing method for the enoki mushroom roots powder for improving color and luster | |
| CN105361113A (en) | Scallop seafood seasoning sauce and preparation method thereof | |
| CN109169894A (en) | A kind of fumigant for grain drying processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |