CN110025012A - A kind of preparation method of Japanese Premna freeze-dried powder - Google Patents
A kind of preparation method of Japanese Premna freeze-dried powder Download PDFInfo
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- CN110025012A CN110025012A CN201910417468.3A CN201910417468A CN110025012A CN 110025012 A CN110025012 A CN 110025012A CN 201910417468 A CN201910417468 A CN 201910417468A CN 110025012 A CN110025012 A CN 110025012A
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- 241000131771 Premna Species 0.000 title claims abstract description 56
- 239000000843 powder Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 57
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 15
- 238000001291 vacuum drying Methods 0.000 claims description 11
- 241000531314 Premna microphylla Species 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000002002 slurry Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 235000013527 bean curd Nutrition 0.000 description 10
- 229930002875 chlorophyll Natural products 0.000 description 6
- 235000019804 chlorophyll Nutrition 0.000 description 6
- 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 6
- 238000004108 freeze drying Methods 0.000 description 6
- 235000013324 preserved food Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001482311 Trionychidae Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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 present invention is a kind of preparation method of Japanese Premna freeze-dried powder, and by the slurries after filtering, temperature is quick-frozen between -40 DEG C~-50 DEG C, 4~5 hours quick-frozen time；Six grades of heating are carried out to material using circulating-heating step by step after quick-frozen, by different temperatures, time control, dry moisture is down to 5% or less；Japanese Premna freeze-dried powder obtained has highly desirable instant capacity and fast rehydrating through the invention, and product colour is light green bright-coloured, smooth in taste faint scent, nutritional ingredient is such as fresh leaf, product after production is simple and easy to get in client's manufacturing process, and can be stored at room temperature for a long time, and the shelf-life is 3 years.The present invention is made product product produced by the present invention and eliminates transport, storage compared with quick-frozen food, expends very high cold chain in sales process, substantially reduces cost.
Description
Technical field
The present invention relates to a kind of preparation technical fields of frozen dried food, and in particular to a kind of preparation side of Japanese Premna freeze-dried powder
Method.
Background technique
Japanese Premna is a kind of plant for having both nutritive value and medical value, with it is clearing heat and detoxicating, detumescence hemostasis, resist it is tired
Labor reduces cholesterol, is anti-inflammatory, enhancing the multi-efficiencies such as body nospecific immunity, and product is refrigerant antipyretic, soft tasty and refreshing, is people
Summer avoid heat the ideal snack to quench one's thirst.Japanese Premna has greatly exploitation as green food and development of functional food raw material
Utility value.
China started to introduce Vacuum Freezing & Drying Technology the fifties, was mainly used in medicine and biological products side at that time
Face, the latter stage sixties start to apply in the food industry.The ground such as Guangdong, Shanghai, Beijing, Dalian establish frozen dried food production
Base was mainly used for military supplies supply and strategic reserves at that time, but frozen dried food due to situation and at that time is at high cost, scarce
Weary market, these bases are constantly removed in succession.Until the later period eighties, some foreign traders have taken a fancy to Chinese raw materials market abundant,
Start to found the factory in investment in mainland, produces frozen dried food, product is mainly export trade.After the nineties, China's dehydrated vegetables export volume
Account for about the 2/3 of Gross World Product, every annual export volume is increased with 30% speed.With the growth and rhythm of life of China's economy
Quickening, instant food increasingly receives an acclaim, and the especially baby food of high quality and the demand of health food sharply increases
Add, high-grade catering trade is also come into being in various regions.These all provide wide market, Lyophilized Human to the popularization of frozen dried food
Ginseng, royal jelly, soft-shelled turtle powder, Chinese herbal medicine, animals and plants of preciousness etc., have at home and abroad occupied certain market.Totally apparently, freeze-drying
Technology is steadily improved with equipment, and frozen dried food enterprise develops at a quick pace, and freeze-drying prods market inches one's way.
With the continuous progress of science and technology with economic continuous development, application of the Vacuum Freezing & Drying Technology in food be more next
Wider, the performance that it is showed can also change with the needs of people and constantly.Freeze-drying prods will be increasingly by the joyous of people
It meets, vacuum accelerated freeze-drying technology is considered to produce the ideal processing method of high-quality product by foreign countries.But Japanese Premna fresh leaf
Tofu raw material in the drying process if technology controlling and process is bad, bean curd obtained will appear due to the institutional frameworks such as chlorophyll and at
Dividing to be destroyed causes dry powder browning, color uniformity etc. bad, and (original image is color image, more intuitive reflection as shown in Figure 1
The problems such as browning out, color uniformity is poor), bean curd bubbles volume is big after nutrient component damages, rehydration, and mouthfeel toughness is not yet
It is good, the problems such as taste is lost the quality deteriorations such as original faint scent, loss of flavor, shelf-life be shorter, and processing technology is unstable.
Summary of the invention
Goal of the invention is to provide a kind of preparation method of the Japanese Premna freeze-dried powder of high-quality.
The object of the invention is achieved through the following technical solutions:
A kind of preparation method of Japanese Premna freeze-dried powder, including water-removing, mashing, filtration step, it is characterised in that: the filtration step
Later, also successively have fast freezing step and vacuum drying step, wherein vacuum drying using hydronic heating mode step by step into
Row vacuum drying.
Further, above-mentioned vacuum drying be start when vacuum pressure being dropped to 100 pas or less in vacuum environment successively into
The heating of row level-one, maintains 50~70 minutes by -15 DEG C~-25 DEG C of temperature；Subsequent second level heating, maintains by -12 DEG C~-8 DEG C of temperature
50~70 minutes；Then three-level heats, -5 DEG C of temperature~5 DEG C, maintains 50~70 minutes；Level Four heating, 10 DEG C~18 DEG C of temperature,
It maintains temperature 150~200 minutes；Pyatyi heating, maintains 150~200 minutes by 20 DEG C~25 DEG C of temperature；Six grades of heating, temperature 40
It~50 DEG C, maintains 650~700 minutes；Until being put into pure air after material and vacuum environment temperature conservation.
It is highly preferred that above-mentioned vacuum drying be start when vacuum pressure being dropped to 30~80 pa in vacuum environment successively into
The heating of row level-one, maintains 60 minutes by -20 DEG C of temperature；Subsequent second level heating, maintains 60 minutes by -10 DEG C of temperature；Then three-level adds
Heat, maintains 60 minutes by 0 DEG C of temperature；Level Four heating, maintains temperature 180 minutes by 15 DEG C of temperature；Pyatyi heating, 20 DEG C of temperature, dimension
It holds 180 minutes；Six grades of heating, maintain 680 minutes by 40~50 DEG C of temperature；Until being put into after material and vacuum environment temperature conservation
Pure air.
Further, above-mentioned quick-frozen, temperature controls 3~7 hours quick-frozen time between -35 DEG C~-60 DEG C.
It is highly preferred that above-mentioned quick-frozen, temperature controls 4~5 hours quick-frozen time between -35 DEG C~-45 DEG C.
Further, it there are also pulverising step after vacuum drying step, crushes and requires to reach 200~550 mesh.
Specifically, above-mentioned water-removing is high-temperature fixation, reaches temperture of leaves between 80 DEG C~90 DEG C, continuing 30 seconds
~2 minutes, until blade cures completely, paste piece is avoided, while reaching Titian effect.
Further, above-mentioned filtering is first coarse filtration, followed by refined filtration.
Optimal, a kind of preparation method of Japanese Premna freeze-dried powder, as follows:
(1) fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade；
(2) it cleans: the Japanese Premna blade selected will be selected and cleaned up；
(3) high-temperature fixation: reach temperture of leaves between 80 DEG C~90 DEG C during water-removing, continuing 30 seconds~2 minutes；
(4) it is beaten: clear water polishing is added in the premna microphylla after water-removing and is slurried；
(5) it filters: Japanese Premna being starched and carries out coarse filtration processing, followed by refined filtration processing；
(6) quick-frozen: quick freezing temperature controls 4~5 hours quick-frozen time between -35 DEG C~-45 DEG C；
(7) it is dried in vacuo: being started successively when vacuum pressure being dropped to 30~80 pa in vacuum environment using circulating-heating step by step
Stepped heating is carried out, level-one heating, maintains 50~70 minutes by -15 DEG C~-25 DEG C of temperature；Subsequent second level heating, -12 DEG C of temperature
It~-8 DEG C, maintains 50~70 minutes；Then three-level heats, -5 DEG C of temperature~5 DEG C, maintains 50~70 minutes；Level Four heating, temperature
It 10 DEG C~18 DEG C, maintains temperature 150~200 minutes；Pyatyi heating, maintains 150~200 minutes by 20 DEG C~25 DEG C of temperature；Six grades
Heating, maintains 650~700 minutes by 40~50 DEG C of temperature；Until being put into pure air after material and vacuum environment temperature conservation.
(8) it crushes: the Japanese Premna after drying process being carried out to be ground into powder, crush and require to reach 200~500 mesh.
(9) it packs: the Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
The invention has the following advantages:
In Japanese Premna freeze-dried powder process, if the process is not controlled properly, Japanese Premna dry powder chlorophyll obtained etc. will lead to
Institutional framework and ingredient are corrupted such that colour changed into yellow, and color uniformity etc. is bad, as shown in Figure 4 (original image is color image,
It is more intuitive to contrast color, the problems such as color uniformity is poor), because its institutional framework is destroyed, mouthfeel toughness is also bad, taste
Road is lost original faint scent, and is not easy to store, easy deterioration.Freeze-dried powder institutional framework produced by the present invention and ingredient have been kept
Good, keeping color is in vivid green, as shown in Figure 5 (original image is color image, preferably shows that product color is vivid).With quick-frozen
The slurries of forming moisture stress temperature difference under low-temp low-pressure vaporizes principle and carries out distillation low temperature by setting various key parameters
The dry freeze-dried powder for obtaining water content and being lower than 5%.
Product produced by the present invention has highly desirable instant capacity and fast rehydrating.When rehydration, than other drying means
The food of production is closer to fresh food.Stable processing technology of the present invention, freeze-drying bean curd color obtained is light green bright-coloured, and mouthfeel is refreshing
Sliding faint scent, nutritional ingredient is such as fresh leaf, and (original picture is color image, and significantly more efficient to show product color fresh as shown in Figure 2
It is tender, the product made such as fresh leaf), the product after production is simple and easy to get in client's manufacturing process, and can long-term room temperature
It saves, the shelf-life is 3 years.Product produced by the present invention eliminates transport, storage, in sales process compared with quick-frozen food
Very high cold chain is expended, cost is substantially reduced.
Detailed description of the invention
Fig. 1: tofu product figure made from Japanese Premna freeze-dried powder made from comparative example.
Fig. 2: tofu product figure made from Japanese Premna freeze-dried powder produced by the present invention.
Fig. 3: tofu product figure made from Japanese Premna fresh leaf.
Fig. 4: comparative example is dried in vacuo Japanese Premna power-product figure obtained.
Fig. 5: Japanese Premna freeze-dried powder product figure produced by the present invention is used.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is served only for
Invention is further explained, should not be understood as limiting the scope of the invention, and field technical staff can root
Nonessential modifications and adaptations are made to the present invention according to aforementioned present invention content.
Embodiment 1
A kind of preparation method of Japanese Premna freeze-dried powder, as follows:
(1) fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade.
(2) it cleans: the Japanese Premna tender leaf selected will be selected and cleaned up.
(3) high-temperature fixation: making temperture of leaves reach 80 DEG C during water-removing in 2 minutes, continues 2 minutes, until blade is completely ripe
Change, avoids paste piece, while reaching Titian effect.
(4) it is beaten: clear water polishing is added in the Japanese Premna blade after water-removing and is slurried.
(5) it filters: Japanese Premna being starched and carries out coarse filtration processing, followed by refined filtration processing.
(6) quick-frozen: quick freezing temperature is controlled at -60 DEG C, 3 hours quick-frozen time；Ensure that nutrient and chlorophyll are not broken
Bad, color is constant.
(7) it is dried in vacuo: being started successively when vacuum pressure being dropped to 80 pa in vacuum environment using circulating-heating step by step
Stepped heating is carried out, level-one first heats, and 15 DEG C of temperature, maintains 70 minutes；Subsequent second level heating, maintains 60 points by -10 DEG C of temperature
Clock；Then three-level heats, and 0 DEG C of temperature, maintains 50 minutes；Level Four heating, maintains temperature 180 minutes by 15 DEG C of temperature；Pyatyi adds
Heat, maintains 150 minutes by 25 DEG C of temperature；Six grades of heating, maintain 680 minutes by 40 DEG C of temperature；Until material and vacuum environment temperature
Pure air is put into after conservation；For product moisture content down to 5%, color is vivid after drying, mouthfeel good toughness, nutritional ingredient as
Fresh leaf.
(8) it crushes: the Japanese Premna after drying process is pulverized into powder.
(9) it packs: the Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
Freeze-dried powder institutional framework and ingredient made from above method remain intact, and keeping color is in vivid green, such as Fig. 5 institute
Show (original image is color image, preferably shows that product color is vivid).Japanese Premna freeze-dried powder water content obtained is 3%, is had very
Ideal instant capacity and fast rehydrating, when rehydration, than the production of other drying means food closer to fresh food.Prepare work
Skill is stablized, and freeze-drying bean curd color obtained is light green bright-coloured, smooth in taste faint scent, and nutritional ingredient is (former as shown in Figure 2 such as fresh leaf
Picture is color image, significantly more efficient to show that product color is fresh and tender, the product made such as fresh leaf), and can grow
Phase saves, and the shelf-life is 3 years.
Embodiment 2
A kind of preparation method of Japanese Premna freeze-dried powder, as follows:
(1) fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade.
(2) it cleans: the Japanese Premna tender leaf selected will be selected and cleaned up.
(3) high-temperature fixation: making temperture of leaves reach 90 DEG C during water-removing in 2 minutes, continues 30 seconds, until blade is completely ripe
Change, avoids paste piece, while reaching Titian effect.
(4) it is beaten: clear water polishing is added in the Japanese Premna blade after water-removing and is slurried.
(5) it filters: Japanese Premna being starched and carries out coarse filtration processing, followed by refined filtration processing.
(6) quick-frozen: quick freezing temperature is controlled at -35 DEG C, 7 hours quick-frozen time；Ensure that nutrient and chlorophyll are not broken
Bad, color is constant.
(7) it is dried in vacuo: being started successively when vacuum pressure being dropped to 30 pa in vacuum environment using circulating-heating step by step
Stepped heating is carried out, level-one first heats, and -20 DEG C of temperature, maintains 60 minutes；Subsequent second level heating, maintains 70 points by -8 DEG C of temperature
Clock；Then three-level heats, and -5 DEG C of temperature, maintains 70 minutes；Level Four heating, maintains temperature 150 minutes by 18 DEG C of temperature；Pyatyi adds
Heat, maintains 180 minutes by 25 DEG C of temperature；Six grades of heating, temperature 50 C maintain 650 minutes；Until material and vacuum environment temperature
Pure air is put into after conservation；For product moisture content down to 5%, color is vivid after drying, mouthfeel good toughness, nutritional ingredient as
Fresh leaf.
(8) it crushes: the Japanese Premna after drying process is pulverized into powder.
(9) it packs: the Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
Embodiment 3
A kind of preparation method of Japanese Premna freeze-dried powder, as follows:
(1) fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade.
(2) it cleans: the Japanese Premna tender leaf selected will be selected and cleaned up.
(3) high-temperature fixation: making temperture of leaves reach 85 DEG C during water-removing in 2 minutes, continues 1 minute, avoids paste piece, simultaneously
Reach Titian effect.
(4) it is beaten: clear water polishing is added in the premna microphylla after water-removing and is slurried.
(5) it filters: Japanese Premna being starched and carries out coarse filtration processing, followed by refined filtration processing.
(6) quick-frozen: quick freezing temperature is controlled at -60 DEG C, 3 hours quick-frozen time；Ensure that nutrient and chlorophyll are not broken
Bad, color is constant.
(7) it is dried in vacuo: being started successively when vacuum pressure being dropped to 60 pa in vacuum environment using circulating-heating step by step
Stepped heating is carried out, level-one first heats, and -25 DEG C of temperature, maintains 50 minutes；Subsequent second level heating, maintains 60 by -12 DEG C of temperature
Minute；Then three-level heats, and 5 DEG C of temperature, maintains 50 minutes；Level Four heating, maintains temperature 180 minutes by 15 DEG C of temperature；Pyatyi adds
Heat, maintains 200 minutes by 20 DEG C of temperature；Six grades of heating, temperature 45 C maintain 680 minutes；Until material and vacuum environment temperature
Pure air is put into after conservation；For product moisture content down to 5%, color is vivid after drying, mouthfeel good toughness, nutritional ingredient as
Fresh leaf.
(8) it crushes: the Japanese Premna after drying process is pulverized into powder.
(9) it packs: the Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
Comparative example
Fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade；Cleaning: it will select
The Japanese Premna tender leaf selected cleans up；High-temperature fixation: making temperture of leaves reach 85 DEG C during water-removing in 2 minutes, continues 1 point
Clock；Mashing: clear water polishing is added in the premna microphylla after water-removing and is slurried；Slurries are filtered processing；It is quick-frozen: quick-frozen temperature
Degree control is at -30 DEG C, 3 hours quick-frozen time；Vacuum drying: vacuum pressure is dropped into 100 pas or less time control in vacuum environment
Temperature processed is at 60 DEG C, heating time 5 hours；It crushes: the Japanese Premna after drying process is pulverized into powder.Packaging:
The Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
Freeze-dried powder product made from method in comparative example is as shown in figure 4, since chlorophyll and structure organization are destroyed, face
The jaundice of color dimness, nutrient are destroyed；Using tofu product made from the freeze-dried powder as shown in Figure 1, bean curd mouthfeel poor toughness,
Color brown stain is dim, and uneven color is even (original image is color image, more intuitively shows the defect of comparative example method).
Claims (9)
1. a kind of preparation method of Japanese Premna freeze-dried powder, including fresh leaf select and select sundries, cleaning, water-removing, mashing, filtration step,
It is characterized in that: after the filtration step, also successively there is fast freezing step and vacuum drying step, wherein vacuum drying is using step by step
Hydronic heating mode is operated.
2. a kind of preparation method of Japanese Premna freeze-dried powder as described in claim 1, it is characterised in that: the vacuum drying, be
Level-one heating, temperature-are successively carried out using circulating-heating mode step by step when vacuum pressure being dropped to 30~80 pa in vacuum environment
It 15 DEG C~-25 DEG C, maintains 50~70 minutes；Subsequent second level heating, maintains 50~70 minutes by -12 DEG C~-8 DEG C of temperature；Then three
Grade heating, -5 DEG C of temperature~5 DEG C maintain 50~70 minutes；Level Four heating, maintains temperature 150~200 by 10 DEG C~18 DEG C of temperature
Minute；Pyatyi heating, maintains 150~200 minutes by 20 DEG C~25 DEG C of temperature；Six grades of heating, 40~50 DEG C of temperature, maintenance 650~
700 minutes；Until being put into pure air after material and vacuum environment temperature conservation.
3. a kind of preparation method of Japanese Premna freeze-dried powder as claimed in claim 1 or 2, it is characterised in that: the vacuum drying,
It is that level-one successively is carried out to material using circulating-heating mode step by step when vacuum pressure being dropped to 30~80 pa in vacuum environment
Heating, maintains 60 minutes by -20 DEG C of temperature；Subsequent second level heating, maintains 60 minutes by -10 DEG C of temperature；Then three-level heats, temperature
It 0 DEG C, maintains 60 minutes；Level Four heating, maintains temperature 180 minutes by 15 DEG C of temperature；Pyatyi heating, maintains 180 points by 20 DEG C of temperature
Clock；Six grades of heating, maintain 680 minutes by 40~50 DEG C of temperature；Until being put into clean sky after material and vacuum environment temperature conservation
Gas.
4. a kind of preparation method of Japanese Premna freeze-dried powder as claimed in claim 1,2 or 3, it is characterised in that: it is described quick-frozen,
Temperature controls 3~7 hours quick-frozen time between -35 DEG C~-60 DEG C.
5. a kind of preparation method of Japanese Premna freeze-dried powder according to any one of claims 1-4, it is characterised in that: the speed
Freeze, temperature controls 4~5 hours quick-frozen time between -35 DEG C~-45 DEG C.
6. a kind of preparation method of Japanese Premna freeze-dried powder as described in any one in claim 1-5, it is characterised in that: the vacuum
There are also pulverising step after drying steps, crushes and require to reach 200~550 mesh.
7. a kind of preparation method of Japanese Premna freeze-dried powder as claimed in any one of claims 1 to 6, it is characterised in that: the water-removing
For high-temperature fixation, reaches temperture of leaves between 80 DEG C~90 DEG C, continuing 30 seconds~2 minutes.
8. such as a kind of described in any item preparation methods of Japanese Premna freeze-dried powder of claim 1-7, it is characterised in that: the mistake
Filter, first carries out coarse filtration, then further refined filtration.
9. such as a kind of described in any item preparation methods of Japanese Premna freeze-dried powder of claim 1-8, which is characterized in that by following step
It is rapid:
(1) fresh leaf, which is selected, selects sundries: the premna microphylla of picking being carried out to select choosing, removes impurity removing, selects fresh mature blade；
(2) it cleans: the Japanese Premna tender leaf selected will be selected and cleaned up；
(3) high-temperature fixation: reach temperture of leaves between 80 DEG C~90 DEG C during water-removing, continuing 30 seconds~2 minutes；
(4) it is beaten: clear water polishing is added in the premna microphylla after water-removing and is slurried；
(5) it filters: Japanese Premna being starched and carries out coarse filtration processing, carry out refined filtration processing again after standing a period of time；
(6) quick-frozen: quick freezing temperature controls 4~5 hours quick-frozen time between -35 DEG C~-45 DEG C；
(7) it is dried in vacuo: being started successively when vacuum pressure being dropped to 30~80 pa in vacuum environment using circulating-heating step by step
Stepped heating is carried out, level-one heating, maintains 50~70 minutes by -15 DEG C~-25 DEG C of temperature；Subsequent second level heating, -12 DEG C of temperature
It~-8 DEG C, maintains 50~70 minutes；Then three-level heats, -5 DEG C of temperature~5 DEG C, maintains 50~70 minutes；Level Four heating, temperature
It 10 DEG C~18 DEG C, maintains temperature 150~200 minutes；Pyatyi heating, maintains 150~200 minutes by 20 DEG C~25 DEG C of temperature；Six grades
Heating, maintains 650~700 minutes by 40~50 DEG C of temperature；Until being put into pure air after material and vacuum environment temperature conservation；
(8) it crushes: the Japanese Premna after drying process is pulverized into powder；
(9) it packs: the Japanese Premna freeze-dried powder completed the process is carried out to the packaging for being packaged into different size.
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