CN108077829A - A kind of processing method based on reduction vegetables nutrient loss - Google Patents
A kind of processing method based on reduction vegetables nutrient loss Download PDFInfo
- Publication number
- CN108077829A CN108077829A CN201810021275.1A CN201810021275A CN108077829A CN 108077829 A CN108077829 A CN 108077829A CN 201810021275 A CN201810021275 A CN 201810021275A CN 108077829 A CN108077829 A CN 108077829A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- dipping
- processing method
- powder
- nutrient loss
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 41
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 18
- 238000007598 dipping method Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000002803 maceration Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 14
- 235000011613 Pinus brutia Nutrition 0.000 claims description 14
- 241000018646 Pinus brutia Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 229930003944 flavone Natural products 0.000 claims description 4
- 235000011949 flavones Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 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 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 150000002212 flavone derivatives Chemical class 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000010408 film Substances 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 230000004098 cellular respiration Effects 0.000 abstract description 2
- 239000007789 gas Substances 0.000 abstract description 2
- 239000010409 thin film Substances 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 15
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 7
- 229930003268 Vitamin C Natural products 0.000 description 7
- 235000019154 vitamin C Nutrition 0.000 description 7
- 239000011718 vitamin C Substances 0.000 description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 4
- 241000219315 Spinacia Species 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 4
- -1 Flavone compound Chemical class 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 239000003208 petroleum Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of based on the processing method for reducing vegetables nutrient loss, belong to fruits and vegetables technical field.This method includes cleaning, cutting, blanching, cooling, and improvements impregnate vegetables before blanching, and the dipping is exactly to be placed on the vegetables cleaned up to impregnate in maceration extract made of powder by impregnating.Gas exchanges, reduction cellular respiration intensity reduce the consumption of nutriment and the formation of active oxygen inside and outside vegetable surface formation thin film, block film after dipping.
Description
Technical field
The present invention relates to fruits and vegetables technical field more particularly to a kind of processing sides based on reduction vegetables nutrient loss
Method.
Background technology
Vegetable nutrient enriches, and in addition to containing multivitamin, minerals and cellulose, also helps and keeps human body suitable
PH value.In addition each vegetables all plays an important role of certain auxiliary treatment certain or several diseases when containing special elements.Vegetables
Contribution to human body is that other food categories institutes are not replaceable.
Vitamin C is water-soluble nutritional ingredient important in vegetables, while the antioxygen protected green lands is also acted as in fruits and vegetables
Change enzyme effect.It since vitamin C is soluble easily in water, and is easily aoxidized by ascorbic acid oxidase, is easily lost during blanching
It loses.According to experiment, as vegetables 180~300 s of blanching at 100 DEG C, Vitamin C content has dropped 10%~20 % in vegetables；
When blanching time lengthening is to 3~5 min, Vitamin C content has dropped 30%~50%.To retain higher contain in vegetables hot-working
The vitamin C of amount, it is necessary to shorten the blanching time as far as possible.And shorten the blanching time and influence sterilization effect, how to solve this
Contradiction is always the problem in fruits and vegetables.
The content of the invention
The object of the present invention is to provide a kind of based on the processing method for reducing vegetables nutrient loss.
The purpose of the present invention is what is be achieved through the following technical solutions, which comprises the following steps：
（1）It is miscellaneous to clean soil, worm leaf, the rotted leaf by the next vegetables progress cleaning showers of harvesting, washed on vegetable surface etc.
Matter.
（2）Cutting is cut into standard using manually or the root of cutting machine excision vegetables or by the bigger vegetables of plant
The length section of length.
（3）The vegetables cleaned up are placed on by dipping to be impregnated by impregnating made of powder in maceration extract, by dipping
The vegetables of liquid dipping can reduce the nutrient loss of blanching link.
（4）Blanching is exactly that the vegetables for processing preceding working procedure are sent in blanching sterilization machine, can be destroyed using TRANSIENT HIGH TEMPERATURE
Oxidase system in vegetables, prevents brown stain and the oxidation of vitamin, and protection chlorophyll can simultaneously remove the hardship in some fruit vegetables
Astringent taste, while play a degree of bactericidal effect.
（5）Vegetables Jing Guo blanching are quickly carried out cooling down by cooling into the water.
Preferably, dip time is 10-15 minutes.
Preferably, impregnation concentration 3%-5%.
The maceration extract is made up for extract from pine needles and sodium alginate of fermentation.
The preparation of extract from pine needles：First with 4 %H3PO420 min are impregnated, is washed and is use up to water colorless not blackening with clear water,
After dry in the shade, crushed 100 mesh sieves, add in the water of 6 times of weight of pine needle meal, at a temperature of 80 DEG C, 3 h of extraction time, pine needle is yellow
Ketone content highest.
The preparation method of the dipping powder：2% alginic acid of its pine needle extract weight is added in above-mentioned pine needle extract
Sodium, 5% lactic acid bacteria when fermentation 40 is small under conditions of 35 DEG C of fermentation temperature, dries after ferment and powder are made to get dipping
Powder.
In use, being made into the dipping solution that concentration is 3-5% with dipping powder in impregnating bath, vegetables dipping is put into.
Detection proves that extract from pine needles is with after sodium alginate fermentation, improving active ingredient.
Flavone compound is with active hydroxyl hydrogen and with inoxidizability, reducing blood lipid, antibacterial, anti-inflammatory, antitumor, anti-
The functional characteristics such as virus.Rich in flavone component in extract from pine needles, flavones in vegetables DPPH.free radical (
DPPH), hydroxyl radical free radical and super oxygen root anion have very high clearance rate, have apparent inoxidizability.Sodium alginate is stablized
Property it is good, it is water-soluble strong, there are the characteristics such as antibacterial, moisturizing and film forming, thin film can be formed in vegetable surface, inside and outside block film
Gas exchanges reduce cellular respiration intensity, reduce the consumption of nutriment and the formation of active oxygen.
Testing data
1. test method
The vegetables that will be harvested are cleaned on request, cutting process, are then uniformly divided into two groups：One group with of the present invention
Maceration extract immersion is placed into blanching machine after five minutes, 3 minutes postcoolings of blanching at a temperature of 100 degree, as test group；It is another
Group is impregnated without maceration extract, by a conventional method 3 minutes postcoolings of blanching directly at a temperature of 100 DEG C, as a control group.
Then the various vegetables of the quality such as two groups is taken to grind respectively, and respectively with acetone and n-hexane solvent extraction, filtrate
Into separatory funnel, acetone is removed with saturated salt solution and n-hexane, petroleum ether carry out extraction 2~3 times, extract liquor enters fixation
The splitter of phase.Orange-yellow colour component (content is very low in green vegetable) is removed with petroleum ether elution；With petroleum ether with
Acetone (volume ratio 95 to 5) elutes and collects the colour component of glassy yellow；It is washed respectively with ether and acetone (volume ratio 49 to 1)
It takes off and collects yellowish green, bluish-green colour component.
Using layer column analytic approach (chromatography column diameter 2.7cm, high 10cm), with the distillation water balance of 5~8 times of volumes, leaching
Washing makes column fill closely.
With spectrophotometry chlorophyll content, with 2,6- dichloroindophenol titration measuring Vitamin C contents.
2. result of the test
Four kinds of 100 degree of the vegetables vitamin C retention of blanching 3 minutes amount comparisons（Unit mg/100g）
Spinach rape green pepper green soy bean
Test group 23.8 25.5 80.5 30.5
Control group 13.5 16.0 45.0 19.0
The storage rate comparison of four kinds of 100 degree of vegetables chlorophyll of blanching 3 minutes（Unit mg/100g）
Spinach rape green pepper green soy bean
Test group 96 91 94 85
Control group 70 65 46 51
Specific embodiment
Embodiment one：Will harvest come spinach carry out cleaning showers, wash the soil being attached on spinach surface, worm leaf,
The impurity such as rotted leaf, and Radix spinach is cut off, remove the old leaf that cannot be eaten, yellow leaf, the spinach cleaned up is placed on containing 5% leaching
Dipping is pulled out for 10 minutes in the impregnating bath of stain liquid, into next blanching process.
Embodiment two：The green soy bean progress cleaning showers come will be harvested, remove underproof green soy bean using smart inspection machine, will pass through
It cleans up and detects qualified green soy bean and be placed on to impregnate 15 minutes in the impregnating bath containing 3% maceration extract and pull out, into next blanching
Process.
Claims (5)
1. a kind of based on the processing method for reducing vegetables nutrient loss, which includes cleaning, cutting, blanching, cooling,
It is characterized in that impregnating vegetables before blanching, the dipping is exactly to be placed on the vegetables cleaned up to be made by impregnating powder
Maceration extract in impregnated.
It is 2. as described in claim 1 a kind of based on the processing method for reducing vegetables nutrient loss, it is characterised in that the dipping
Powder is made up for extract from pine needles and sodium alginate of fermentation.
It is 3. as described in claim 1 a kind of based on the processing method for reducing vegetables nutrient loss, it is characterised in that pine needle extracts
The preparation of object：First with 4 %H3PO4Impregnate 20 min, washed to the greatest extent to water colorless not blackening with clear water, after dry in the shade, crushed 100
Mesh sieve adds in the water of 6 times of weight of pine needle meal, at a temperature of 80 DEG C, 3 h of extraction time, and pine needle flavone content highest.
It is 4. as described in claim 1 a kind of based on the processing method for reducing vegetables nutrient loss, it is characterised in that the dipping
The preparation method of powder：2% sodium alginate, 5% lactic acid bacteria of its pine needle extract weight are added in above-mentioned pine needle extract,
When fermentation 40 is small under conditions of 35 DEG C of fermentation temperature, is dried after having fermented and powder is made to get dipping powder.
It is 5. as described in claim 1 a kind of based on the processing method for reducing vegetables nutrient loss, it is characterised in that in use,
The dipping solution that concentration is 3-5% is made into dipping powder in impregnating bath, vegetables is put into and impregnates 10-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810021275.1A CN108077829A (en) | 2018-01-10 | 2018-01-10 | A kind of processing method based on reduction vegetables nutrient loss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810021275.1A CN108077829A (en) | 2018-01-10 | 2018-01-10 | A kind of processing method based on reduction vegetables nutrient loss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077829A true CN108077829A (en) | 2018-05-29 |
Family
ID=62181892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810021275.1A Pending CN108077829A (en) | 2018-01-10 | 2018-01-10 | A kind of processing method based on reduction vegetables nutrient loss |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077829A (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718093A (en) * | 2005-05-18 | 2006-01-11 | 山东驰中集团有限公司 | Method for producing freeze-dried vegetable pieces |
| CN1813823A (en) * | 2005-02-05 | 2006-08-09 | 湖南韶山元生科技有限公司 | Method for extracting flavone from pine needle |
| CN101999453A (en) * | 2010-05-12 | 2011-04-06 | 安徽工程科技学院 | Euryale ferox salisb stem processing and fresh-keeping method |
| CN102232487A (en) * | 2011-04-15 | 2011-11-09 | 北京康华远景科技有限公司 | Physiological regulator for maternal animals, and preparation method thereof |
| CN102499278A (en) * | 2011-11-21 | 2012-06-20 | 齐齐哈尔大学 | Fresh-keeping technology of microwave enzyme inactivation for leafy vegetables |
| KR20120136775A (en) * | 2011-06-10 | 2012-12-20 | 영농조합법인 늘새봄 | A grind garlic prevented green stools and the method of making it |
| CN104719666A (en) * | 2015-02-27 | 2015-06-24 | 河南科技大学 | Special fermented Chinese herbal medicine feed additive for laying hen and preparation method of special fermented Chinese herbal medicine feed additive |
| CN105557992A (en) * | 2015-12-23 | 2016-05-11 | 广西绿希望农业发展有限公司 | Mango preservative and preparation method |
| KR20170050872A (en) * | 2015-11-02 | 2017-05-11 | 김공수 | Preparation Method of the Composit for use Preservation of Natural Food using Chitosan and Extract of Plant |
| CN106720242A (en) * | 2016-11-24 | 2017-05-31 | 兴业县恩民农业科技有限公司 | A kind of antistaling agent of red heart dragon fruit and preparation method thereof |
| CN106900834A (en) * | 2017-01-21 | 2017-06-30 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
| CN107307266A (en) * | 2017-08-02 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of drying means for reducing wild pteridophyte nutrition leak |
| CN107467175A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | The processing method of Restrain browning in a kind of fiddlehead dehydration |
-
2018
- 2018-01-10 CN CN201810021275.1A patent/CN108077829A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813823A (en) * | 2005-02-05 | 2006-08-09 | 湖南韶山元生科技有限公司 | Method for extracting flavone from pine needle |
| CN1718093A (en) * | 2005-05-18 | 2006-01-11 | 山东驰中集团有限公司 | Method for producing freeze-dried vegetable pieces |
| CN101999453A (en) * | 2010-05-12 | 2011-04-06 | 安徽工程科技学院 | Euryale ferox salisb stem processing and fresh-keeping method |
| CN102232487A (en) * | 2011-04-15 | 2011-11-09 | 北京康华远景科技有限公司 | Physiological regulator for maternal animals, and preparation method thereof |
| KR20120136775A (en) * | 2011-06-10 | 2012-12-20 | 영농조합법인 늘새봄 | A grind garlic prevented green stools and the method of making it |
| CN102499278A (en) * | 2011-11-21 | 2012-06-20 | 齐齐哈尔大学 | Fresh-keeping technology of microwave enzyme inactivation for leafy vegetables |
| CN104719666A (en) * | 2015-02-27 | 2015-06-24 | 河南科技大学 | Special fermented Chinese herbal medicine feed additive for laying hen and preparation method of special fermented Chinese herbal medicine feed additive |
| KR20170050872A (en) * | 2015-11-02 | 2017-05-11 | 김공수 | Preparation Method of the Composit for use Preservation of Natural Food using Chitosan and Extract of Plant |
| CN105557992A (en) * | 2015-12-23 | 2016-05-11 | 广西绿希望农业发展有限公司 | Mango preservative and preparation method |
| CN106720242A (en) * | 2016-11-24 | 2017-05-31 | 兴业县恩民农业科技有限公司 | A kind of antistaling agent of red heart dragon fruit and preparation method thereof |
| CN106900834A (en) * | 2017-01-21 | 2017-06-30 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
| CN107307266A (en) * | 2017-08-02 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of drying means for reducing wild pteridophyte nutrition leak |
| CN107467175A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | The processing method of Restrain browning in a kind of fiddlehead dehydration |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108514026A (en) | A kind of fresh-cut fruit and vegetable composite preservative and its application method | |
| KR101931359B1 (en) | Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same | |
| KR100774498B1 (en) | Producing method for aging-fermentation black garlic using artemisia fumigation | |
| CN106617047A (en) | Mulberry ferment and production technology thereof | |
| KR101687193B1 (en) | Hong garlic and a manufacturing method using the onion and garlic and pine needle extract | |
| CN107820774A (en) | The preprocess method of Moringa seed | |
| CN112314905A (en) | Tangerine and preparation method thereof | |
| KR100496031B1 (en) | Manufacturing Method of Dryed Leaves | |
| KR100816789B1 (en) | Aged garlic and manufacturing method thereof | |
| CN103621742B (en) | Rose tea as well as preparation method and application thereof | |
| CN108077829A (en) | A kind of processing method based on reduction vegetables nutrient loss | |
| KR20120000457A (en) | A method of cultivation soy bean sprout by using black garlic extract and the product thereby | |
| CN108094650A (en) | A kind of low sugar preserved hylocereus undatus peels processing method | |
| CN114794419A (en) | Preparation method of grape powder | |
| KR101152905B1 (en) | The radish for wrapping and its preparation method | |
| KR20190052763A (en) | Method for producing healthful onion juice comprising green tea concentrate | |
| KR101194538B1 (en) | Method manufacturing of catechin rice | |
| CN106617070A (en) | Method for processing and producing Nanguo-pear-flavor dried fruits | |
| KR20090099895A (en) | Alcoholic drinks fermented from tea plant seed | |
| KR102115998B1 (en) | Method of mountain-ash Extract Manufacture and mountain-ash Extract using the same | |
| KR20010018178A (en) | Method for manufacturing foodstuffs using a Ginsena radix | |
| KR102388851B1 (en) | Manufacture method of functional leaf mustard | |
| KR102599866B1 (en) | Manufacturing Method of Chestnut inner Shell Tea | |
| KR20180130025A (en) | Method for preparing gwameagi using herb dill or basil and product thereof | |
| JP7016008B2 (en) | Lilac ginkgo citrus tea with fat-lowering activity and liver-protecting activity and the method for producing it |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180529 |
|
| WD01 | Invention patent application deemed withdrawn after publication |