CN111357805A - Vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage and use method thereof - Google Patents
Vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage and use method thereof Download PDFInfo
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- CN111357805A CN111357805A CN202010364535.2A CN202010364535A CN111357805A CN 111357805 A CN111357805 A CN 111357805A CN 202010364535 A CN202010364535 A CN 202010364535A CN 111357805 A CN111357805 A CN 111357805A
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- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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Abstract
The invention discloses a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage and a use method thereof. The invention provides a color fixative for green leaves of non-heading Chinese cabbage through vacuum freeze drying and a using method thereof. The alkaline salt can maintain the original central nucleus structure of chlorophyll in dead cells after drying. The vacuum freeze-dried green leaf color fixative for the non-heading Chinese cabbage and the use method thereof provided by the invention are easy to operate. The freeze-dried non-heading Chinese cabbage leaf color fixative has the advantages of nature, environmental protection, easy degradation, no toxicity and no harm.
Description
Technical Field
The invention relates to the technical field of horticultural plant postpartum processing, in particular to a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbages and a using method thereof.
Background
Vacuum freeze drying (Vacuum freeze drying) is a drying method for obtaining high-quality food by evaporating water from food at low pressure and low temperature, and is a process for drying materials by directly sublimating water in frozen food from solid ice into water vapor without melting ice under high Vacuum environment conditions by using the ice sublimation principle. Thermosensitive components in the product materials subjected to vacuum freeze drying can be reserved, loss of nutritional components and flavor is low, and original components, taste, color and aroma in food can be reserved to the maximum extent. Because the material is frozen before sublimation and dehydration to form a stable solid framework, the solid framework basically keeps unchanged after water is sublimated, and the dried product does not lose the original solid structure and keeps the original shape of the product. Especially the product with porous structure has ideal instant solubility and rapid rehydration. With the rapid development of social economy, the vacuum freeze drying technology has more and more applications in many fields such as medicine, medical treatment, food industry, chemical industry and the like. Instant coffee which is popular in the market at present, instant milk powder and instant food are popular with consumers, and vacuum freeze-dried products greatly facilitate the life and work of people.
Non-heading Chinese cabbage (Brassica rapa ssp. chinensis) belongs to Brassicaceae Brassica seed, commonly called green vegetable, pakchoi, rape, etc., and is an important vegetable crop native to China. The non-heading Chinese cabbage is fresh and tender in texture and rich in nutrition, is deeply loved by people, and plays an important role in vegetable consumption in China. However, the non-heading Chinese cabbage has strong seasonality and high water content, and is not favorable for storage and transportation. Therefore, the product is further processed to prolong the shelf life. Such as vacuum freeze drying. The non-heading Chinese cabbage after vacuum freeze drying has strong rehydration, basically maintains the shape and color, and has little nutrient loss. However, if left untreated prior to vacuum drying, the pigment content of the lyophilized product can decrease dramatically over time.
Disclosure of Invention
The invention provides a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbages and a using method thereof, which aim to solve the problem that the pigment content of green leaves is greatly reduced along with the lapse of time as the non-heading Chinese cabbages are not treated before being vacuum-dried.
In a first aspect, the invention provides a color fixative for green leaves of vacuum freeze-dried non-heading Chinese cabbage, wherein the color fixative is a sodium bicarbonate solution.
Optionally, the pH of the sodium bicarbonate solution is 7-8, and the soaking time is 20-60 min when in use.
Optionally, the pH of the sodium bicarbonate solution is 8, and the soaking time is 60min when the sodium bicarbonate solution is used.
In a second aspect, the invention provides a use method of a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage, which comprises the following steps:
firstly, putting a color fixative with specific pH and stem and leaf removing sheets of non-heading Chinese cabbages with specific weight into a beaker, wherein the color fixative is a sodium bicarbonate solution;
step two, soaking for a specific time at room temperature;
step three, washing the color fixative on the surface of the blade;
and step four, wiping off water, and then freezing and drying in vacuum for a specific time.
Optionally, in the first step, the color fixative with pH 7 and 20g of stem and leaf removed non-heading Chinese cabbage are placed in a beaker, and in the second step, the Chinese cabbage is soaked for 20min at room temperature.
Optionally, in the first step, the color fixative with pH 7.5 and 20g of stem-removed leaf of non-heading Chinese cabbage are placed in a beaker, and in the second step, the Chinese cabbage is soaked for 40min at room temperature.
Optionally, in the first step, the color fixative with pH of 8 and 20g of stem-removed leaf of non-heading Chinese cabbage are placed in a beaker, and in the second step, the Chinese cabbage is soaked for 60min at room temperature.
Optionally, in the fourth step, after wiping off water, vacuum freeze drying is carried out for 24 hours.
The invention has the following beneficial effects: the invention provides a color fixative for green leaves of non-heading Chinese cabbage through vacuum freeze drying and a using method thereof. The alkaline salt can maintain the original central nucleus structure of chlorophyll in dead cells after drying. The vacuum freeze-dried green leaf color fixative for the non-heading Chinese cabbage and the use method thereof provided by the invention are easy to operate. The freeze-dried non-heading Chinese cabbage leaf color fixative has the advantages of nature, environmental protection, easy degradation, no toxicity and no harm.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a flow chart of a method for using a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage according to the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The technical solutions provided by the embodiments of the present invention are described in detail below with reference to the accompanying drawings.
The invention provides a color fixative for green leaves of non-heading Chinese cabbage by vacuum freeze drying, which is a sodium bicarbonate solution, wherein the pH value of the sodium bicarbonate solution is 7-8, and the soaking treatment time is 20-60 min when the color fixative is used. Further, the pH of the sodium bicarbonate solution is 8, and the soaking time is 60min when the sodium bicarbonate solution is used.
As shown in figure 1, the invention provides a use method of a vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage, which comprises the following steps:
firstly, putting a color fixative with specific pH and stem and leaf removing sheets of non-heading Chinese cabbages with specific weight into a beaker, wherein the color fixative is a sodium bicarbonate solution.
Specifically, a color fixative with a pH of 7 and 20g of stem-removed leaves of the non-heading Chinese cabbage are placed in a beaker, and in the second step, the Chinese cabbage is soaked for 20min at room temperature.
Or placing color fixative with pH of 7.5 and 20g of stem-removed leaf of non-heading Chinese cabbage in a beaker, and soaking at room temperature for 40min in step two.
Or placing the color fixative with pH of 8 and 20g of stem-removed leaf of non-heading Chinese cabbage in a beaker, and soaking at room temperature for 60min in step two.
And step two, soaking for a specific time at room temperature.
And step three, washing the color fixative on the surface of the blade.
And step four, wiping off water, and then freezing and drying in vacuum for a specific time.
Specifically, after wiping off water, vacuum freeze drying is carried out for 24 h.
The method for using the vacuum freeze-dried green leaf color fixative for the non-heading Chinese cabbage of the invention is described in detail with reference to the following specific examples.
Example 1
The freeze-dried color fixative for the non-heading Chinese cabbage leaves of this example is a sodium bicarbonate solution with pH 7 (pure water shows weak acidity at 25 deg.C). Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of sodium bicarbonate solution at pH 7 were placed in each beaker and treated at room temperature for 20 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 2
The freeze-dried color fixative for the non-heading Chinese cabbage leaves of this example is a sodium bicarbonate solution with pH 7 (pure water shows weak acidity at 25 deg.C). Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of sodium bicarbonate solution at pH 7 were placed in each beaker and treated at room temperature for 40 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 3
The freeze-dried color fixative for the non-heading Chinese cabbage leaves of this example is a sodium bicarbonate solution with pH 7 (pure water shows weak acidity at 25 deg.C). Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. Approximately 20g of leaves and 450ml of sodium bicarbonate solution at pH 7 were placed in each beaker and treated for 60min at room temperature. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 4
The freeze-dried color fixative for the non-heading Chinese cabbage leaves of this example is a sodium bicarbonate solution (pure water is weakly acidic at 25 ℃) with a pH of 7.5. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of sodium bicarbonate solution at pH 7.5 were placed in each beaker and treated at room temperature for 20 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 5
The freeze-dried color fixative for the non-heading Chinese cabbage leaves in this example is a sodium bicarbonate solution with pH 7.5. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of sodium bicarbonate solution at pH 7.5 were placed in each beaker and treated at room temperature for 40 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 6
The freeze-dried color fixative for the non-heading Chinese cabbage leaves in this example is a sodium bicarbonate solution with pH 7.5. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of sodium bicarbonate solution at pH 7.5 were placed in each beaker and treated at room temperature for 60 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 7
The freeze-dried non-heading Chinese cabbage leaf color fixative in this example is a sodium bicarbonate solution with pH 8. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of a pH 8 sodium bicarbonate solution were placed in each beaker and treated at room temperature for 20 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 8
The freeze-dried non-heading Chinese cabbage leaf color fixative in this example is a sodium bicarbonate solution with pH 8. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. About 20g of leaves and 450ml of a pH 8 sodium bicarbonate solution were placed in each beaker and treated at room temperature for 40 min. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Example 9
The freeze-dried non-heading Chinese cabbage leaf color fixative in this example is a sodium bicarbonate solution with pH 8. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stalk leaves, and placing in a 500ml beaker. Approximately 20g of leaves and 450ml of sodium bicarbonate solution at pH 8 were placed in each beaker and treated for 60min at room temperature. And then washing the color fixative on the surface of the leaves, wiping off water, freezing and drying for 24h in vacuum, and then sealing and storing.
Comparative example
The comparative example is a non-heading cabbage leaf without any freeze-drying pretreatment. Selecting non-heading Chinese cabbage 'Suzhou green' with intact leaves and consistent size, removing stem leaves, freeze-drying for 24h, and sealing for storage.
The test material used in this experiment was the non-heading cabbage variety 'suzhou qing'.
1. Pigment index measurement test
The chlorophyll a-type pigments, chlorophyll b-type pigments and total chlorophyll-type pigments were measured at the seventh, 14, 21 and 28 days after freeze-drying of the leaves. The experimental method and the calculation method of each index are as follows:
the formula for calculating the pigment content is that chlorophyll a (mg.g-1) is 9.99 × OD 665-0.0867 × OD642
Chlorophyll b (mg. g-1) ═ 12.5 × OD 649-4.65 × OD665
Total chlorophyll (mg. g-1) ═ 27.9 × OD649
In the formula: OD 665-absorbance at 665nm
OD 642-absorbance at 642nm
OD 649-absorbance at 649nm
3. Results and analysis
The non-heading Chinese cabbage "Suzhou green" stem-removed leaf pieces treated according to the methods of examples 1 to 9 and comparative example were subjected to vacuum freeze-drying, and then the contents of the three pigments were measured according to the method and calculation formula mentioned in 1.
TABLE 1 different treatments for non-heading Chinese cabbage 'Suzhou green' freeze-dried leaf chlorophyll a type pigment content (mg/g)
Note: different letters in the same column of data indicate significant differences at the 0.05 level between treatments; the same applies below.
As can be seen from table 1, the chlorophyll a-type pigment content of the freeze-dried leaves of the treated leaves before freeze-drying was significantly greater than that of the untreated freeze-dried leaves. And the drop speed of chlorophyll a pigments of the treated freeze-dried leaves is less than that of the untreated freeze-dried leaves. The most significant of the effects was that the pigment content at 28d in example 9 was 344% of the comparative example; the second significant is that the pigment content at 28d for example 7 was 335% of the comparative example.
TABLE 2 content (mg/g) of chlorophyll b-type pigment in lyophilized leaf of Suzhou green of non-heading Chinese cabbage by different treatments
It can be seen from table 2 that the freeze-dried leaves after the freeze-drying pretreatment had a slightly higher content of chlorophyll b-type pigments than the untreated freeze-dried leaves. The effects of examples 6 and 3 were most significant when 7d, and the chlorophyll b-type pigment contents were 677% and 571% of those of the comparative examples, respectively. However, over time, both groups had severe loss of chlorophyll class b pigments. At 28d, the highest chlorophyll b content was example 9, which was 218% of the comparative example.
TABLE 3 content (mg/g) of total chlorophyll pigments of lyophilized leaves of non-heading Chinese cabbage 'Suzhou green' by different treatments
It can be seen from table 3 that the freeze-dried leaves after the pre-freeze-drying treatment had a slightly higher total chlorophyll pigment content than the untreated freeze-dried leaves. Overall the total chlorophyll-like pigment loss is slightly less than the other two pigments. Example 6 performed best at 7 days, with a total chlorophyll content of 246% of the comparative example. Example 9 performed best at 28d, with a total chlorophyll content of 178% of the comparative example.
From the above results, we can see that the color protection effect of example 9 is most remarkable. And because chlorophyll a is blue-green, chlorophyll b is yellow-green, the ratio of chlorophyll a to chlorophyll b in the leaf is about 3: 1, so the freeze-dried leaves are dark green in color.
In conclusion, the method disclosed by the invention has the advantages that by controlling the pH value and the treatment time of the color fixative, the vegetables are soaked in a slightly alkaline solution such as sodium bicarbonate (the pH value is between 7 and 8) before the leaves of the non-heading Chinese cabbage are freeze-dried, so that the chlorophyll is subjected to saponification reaction, and the alkali salt of the chlorophyll is generated. The alkaline salt can maintain the original central nucleus structure of chlorophyll in dead cells after drying. The invention improves the technology of vacuum freeze drying of the non-heading Chinese cabbage leaves and improves the quality of freeze-dried products. The invention is easy to operate. The freeze-dried non-heading Chinese cabbage leaf color fixative has the advantages of nature, environmental protection, easy degradation, no toxicity and no harm. The freeze-dried non-heading Chinese cabbage color fixative provided by the invention preferably selects the processing time and the processing pH. The color fixative remarkably improves the contents of chlorophyll a, chlorophyll b and total chlorophyll in the leaves of the freeze-dried non-heading Chinese cabbage, and prolongs the storage period of the leaves of the freeze-dried non-heading Chinese cabbage. The sodium bicarbonate solution is used as a novel color fixative after freeze-drying treatment of the non-heading Chinese cabbage leaves, and can inhibit browning of the freeze-dried leaves. The preferable treatment concentration and treatment time of the color fixative are sodium bicarbonate solution with pH of 8 for 60min, which can improve the quality of the freeze-dried non-heading Chinese cabbage leaves.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The color fixative for the green leaves of the non-heading Chinese cabbage after vacuum freeze drying is characterized in that the color fixative is sodium bicarbonate solution.
2. The vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage of claim 1, wherein the sodium bicarbonate solution has a pH of 7-8 and is soaked for 20-60 min.
3. The vacuum freeze-dried green leaf color fixative for non-heading Chinese cabbage of claim 1, wherein the sodium bicarbonate solution has a pH of 8 and is soaked for 60 min.
4. The use method of the vacuum freeze-dried green leaf color fixative for the non-heading Chinese cabbage is characterized by comprising the following steps:
firstly, putting a color fixative with specific pH and stem and leaf removing sheets of non-heading Chinese cabbages with specific weight into a beaker, wherein the color fixative is a sodium bicarbonate solution;
step two, soaking for a specific time at room temperature;
step three, washing the color fixative on the surface of the blade;
and step four, wiping off water, and then freezing and drying in vacuum for a specific time.
5. The method for using the color fixative for vacuum freeze-dried green leaves of non-heading Chinese cabbage as claimed in claim 4, wherein in the first step, the color fixative with pH of 7 and 20g of the green leaves of non-heading Chinese cabbage are put in a beaker, and in the second step, the green leaves of non-heading Chinese cabbage are soaked at room temperature for 20 min.
6. The method for using the color fixative for vacuum freeze-dried green leaves of non-heading Chinese cabbage as claimed in claim 4, wherein in the first step, the color fixative with pH 7.5 and 20g of non-heading Chinese cabbage leaves are put in a beaker, and in the second step, the non-heading Chinese cabbage leaves are soaked at room temperature for 40 min.
7. The method for using the color fixative for vacuum freeze-dried green leaves of non-heading Chinese cabbage as claimed in claim 4, wherein in the first step, the color fixative with pH of 8 and 20g of the green leaves of non-heading Chinese cabbage are put in a beaker, and in the second step, the green leaves of non-heading Chinese cabbage are soaked at room temperature for 60 min.
8. The method for using the vacuum freeze-dried green leaf color fixative for the non-heading Chinese cabbage as claimed in claim 4, wherein the fourth step is vacuum freeze-drying for 24h after wiping off water.
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| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN107788103A (en) * | 2015-12-30 | 2018-03-13 | 台太兴业（常熟）食品有限公司 | A kind of innoxious antistaling agent and its safe Preservation Treatment technique of protecting green lands of quick-frozen komatsuna |
| CN110250453A (en) * | 2018-08-10 | 2019-09-20 | 江汉大学 | A kind of preparation method and Chinese cabbage freeze-dried powder application of Chinese cabbage freeze-dried powder |
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2020
- 2020-04-30 CN CN202010364535.2A patent/CN111357805A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640916A (en) * | 2012-05-17 | 2012-08-22 | 福建省闽中有机食品有限公司 | Color-protecting processing method of freeze drying onion |
| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN107788103A (en) * | 2015-12-30 | 2018-03-13 | 台太兴业（常熟）食品有限公司 | A kind of innoxious antistaling agent and its safe Preservation Treatment technique of protecting green lands of quick-frozen komatsuna |
| CN110250453A (en) * | 2018-08-10 | 2019-09-20 | 江汉大学 | A kind of preparation method and Chinese cabbage freeze-dried powder application of Chinese cabbage freeze-dried powder |
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Application publication date: 20200703 |