CN1416735A - Power-saving prepn process of freeze dried vegetable powder - Google Patents
Power-saving prepn process of freeze dried vegetable powder Download PDFInfo
- Publication number
- CN1416735A CN1416735A CN02151038A CN02151038A CN1416735A CN 1416735 A CN1416735 A CN 1416735A CN 02151038 A CN02151038 A CN 02151038A CN 02151038 A CN02151038 A CN 02151038A CN 1416735 A CN1416735 A CN 1416735A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- freeze
- slurry
- vegetable
- moisture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the storage of vegetable, especially the freeze drying of vegetable, and aims at eliminating partial water in cytoplasm, especially in vacuole via a low power consumption process while maintaining water in cellulose molecular beam interval before freezing and sublimation to produce vegetable powder with the flavor and the rehydration capacity maintained. The production process includes washing fresh vegetable, green-keeping, crushing, pulping, milling, vacuum concentration, quick freezing, ice sublimation and crushing to required fineness. The process of the present invention has advantages of low power consumption and low production cost.
Description
Technical field:
The present invention relates to the preservation of vegetables, particularly relate to the freeze drying of vegetables, belong to the energy-saving preparation method of a kind of vegetables freeze-dried powder.
Technical background:
Vegetables belong to plant group, have the general feature of plant.Vegetables are made up of cell, and the structure of cell generally is divided into cell membrane, cytoplasm and nucleus.Wherein cytoplasm and nucleus mainly contain solable matters such as protein, ribonucleic acid, carbohydrate, inorganic salts; Cell membrane mainly is made of cellulose.Cellulose has been kept the grown form structure of cell and plant individual in the plant.Cellulose in the vegetables is keeping hydrated state, and promptly cellulosic molecule interfascicular crack has been full of hydrone.Cellulose is called the seventh-largest nutritional factors by the nutritionist, and cellulose itself can not be absorbed by the body, but its special physiological properties is arranged in enteron aisle.Cellulose is relevant with its state in the physiological function of human body, and the fiber with water holding effect have physiological function, and the cellulose that does not possess the water holding effect does not then have physiological function.In other words, the cellulose that people eat must be gapped between its molecular beam, and hydrone must be able to enter.
The vegetables freeze-drying, water freezing solidifies in the gap, and under the vacuum state, hydrone is escaped with gas form, and therefore the gap keeps.
Whole strain vegetables are withered under the normal temperature state, atrophy, shrinkage, be cell dehydration institute extremely.The dehydration of cell comprises cytoplasmic dehydration, wherein mainly is water transport evaporation in the vacuole.Be exactly the evaporation of cellulosic molecule interfascicular crack moisture on the cell membrane in addition.The cell membrane contact is extraneous, and compared with vacuole, cellulosic molecule interfascicular crack moisture loses than moisture in the vacuole is easier.So in the daily life, vegetables such as common leaf vegetables, cowpea, sponge gourd, bamboo shoot are placed of a specified duration slightly at normal temperatures, hot plate to eat and feel coarse, not good to eat.If above-mentioned vegetables are broken into pulpous state, vacuole fragmentation in cell membrane fragmentation, the cytoplasm, active ingredient that vegetables are all or dissolving or be dispersed in the aqueous water, wherein cellulose is dispersed in the slurries with the molecular beam state, vegetable serous fluid is concentrated, to remove part moisture.With whole strain vegetables moisture loss difference, the moisture of removing mainly is vacuole moisture component, and cellulosic molecule interfascicular crack moisture is also keeping.This part moisture of removing is to remove with evaporated form, rather than removes with ice distillation form, and by contrast, the former energy consumption greatly reduces than the latter.
In the vegetables freeze-drying process, the freezing of vegetables is that whole strain is freezed, the freezing of whole cell.Except the water in cellulosic molecule interfascicular crack, the moisture in the main still cytoplasm, wherein moisture occupies great ratio in the vacuole.Plant cell is different with zooblast, contains vacuole in the cytoplasm.Floristics difference, position difference, the varying in size of vacuole.In the vegetables freeze-drying process, need considerable energy consumption, with moisture freezes, low temperature, vacuum sublimation again in moisture, the especially vacuole in the cytoplasm.And the energy consumption that really is used in the moisture freezes distillation of fibre bundle gap is also few in fact.
The vegetables converted products has many kinds, and freeze-dried vegetable is one of them important classification.The freeze-dried vegetable product form comprises bulk, sheet, powdery, granular.The processing of present freeze-dried powder vegetables is that vegetable raw-material is carried out preliminary treatment, quick-frozen, and moisture forms ice in the vegetables cell, will ice distillation, and cell dehydration forms freeze-dried vegetable, again the freeze-dried vegetable pulverizing is obtained the freeze-dried powder vegetables.The maximum characteristics of various freeze-dried vegetables have rehydration preferably exactly.This be because freeze-dried vegetable in process, the moisture of vegetables is removed in the mode of ice distillation, thereby has guaranteed that moisture is overflowed in the vegetable tissue fiber molecule interfascicular crack, but the gap also exists.The reconstitution process of freeze-dried vegetable promptly is that moisture reenters vegetable tissue fiber molecule interfascicular crack.
The people who is engaged in food processing knows that the freeze-dried vegetable power consumption of polymer processing is high especially.The moisture content of vegetables is mostly 80～95%, juicy so be removed under freezing state, and its energy consumption cost is far above cost of material.
Summary of the invention:
The purpose of patent of the present invention is: removing in the cytoplasm by the low energy consumption means mainly is the moisture of a part in the vacuole, and the water in maintenance cellulosic molecule interfascicular crack, freeze, distil, the powder vegetables that make can keep local flavor and the rehydration ability of vegetables equally.
Patent of the present invention is finished like this:
1 selects fresh vegetables to clean, process, and described vegetables can be vegetables such as leaf vegetables, base of leaf dish class, tubers, melon and solanberry class.
2 kill cyanines handles.
3 will kill that the vegetables that cyanines handled are pulverized, making beating, fine grinding; The vegetables fine grinding requires fineness between 600～900 orders.
4 place inspissator to carry out vacuum in the vegetables slurry concentrates; Vegetables slurry thickening temperature requires between 50～65 degrees centigrade, and it is concentrated to reduce pressure; The drier that vegetables slurry method for concentration adopts band to stir; In the vegetables slurry through concentrating, require solid contents 35～65%.
5 will carry out quick-frozen and handle through the vegetables underflow sabot that concentrates.
The 6 vegetables underflows of having freezed enter vacuum chamber, carry out preheating earlier, make it near azeotropic point, vacuumize to make the ice distillation again.
It is block that 7 materials of having sloughed moisture are, and meets the requirements of fineness through pulverizing, is the manufactured goods of powder vegetables.
Patent advantage of the present invention: freeze-dried powder vegetables power consumption of polymer processing reduces 40-50%.Energy efficient reduces production costs.
Specific embodiments:
Embodiment 1:
1. it is some to take by weighing celery, through arrangement, clean, uses chlorine dioxide antiseptic, obtains clean celery.
2. kill cyanines with boiling water.Killing the cyanines method is the container that clean celery input is filled boiling water, and after celery dropped into, 96～98 degrees centigrade of control water temperatures kept for 60～75 seconds, took out celery and dropped at once in the cooling water, made it reduce to normal temperature, took out, and drained the moisture on surface.
3. celery is pulverized.Be that coarse crushing and fine powder are broken in two steps.Fineness is between 750～900.
Coarse crushing is cut earlier, is pulverized with shearing pulverizer, obtains containing the celery slurry of coarse fiber bundle.
Fine powder is broken, and it is broken that above-mentioned celery slurry is carried out fine powder with micronizer again, obtains the fineness that needs.
4. the celery slurry concentrates.Celery slurry after the pulverizing, its solid contents is about 5.5%, it concentrated, 55～60 degrees centigrade of thickening temperatures, decompression concentrates, and makes its solid contents reach 35～45%.
5. freeze.To concentrate Celery Juice and carry out sharp freezing, and the centering solidification point to be not more than-12 degrees centigrade.
6. ice distillation.Vacuum freeze drying.Require material dewatering, to moisture content be below 10%.
7. the material after the freeze-drying is bulk bulk, through pulverizing 20 mesh sieves, obtains freeze-drying celery powder.
Embodiment 2:
1. it is some to take by weighing carrot, removes palpus, desilt, cleans, and uses the chlorine dioxide soaking disinfection, stripping and slicing.
2. kill cyanines with boiling water.Killing the cyanines method is the container that clean carrot block input is filled boiling water, after carrot block drops into, and 96～98 degrees centigrade of control water temperatures, kept for 75～90 seconds, take out carrot block, drop in the cooling water at once, make it reduce to normal temperature, take out, drain the moisture on surface.
3. carrot block is pulverized, fineness is between 600～900 orders.Obtain carrot paste.
4. carrot paste concentrates.Carrot paste after the pulverizing, its solid contents are about 10.0%, it concentrated, and 55～65 degrees centigrade of thickening temperatures, decompression concentrates, and makes its solid contents reach 45～55%.
5. freeze.To concentrate carrot juice and carry out sharp freezing, and the centering solidification point to be not more than-8 degrees centigrade.
6. ice distillation.Vacuum freeze drying.Require material dewatering, to moisture content be below 10%.
7. the material after the freeze-drying is bulk bulk, through pulverizing 20 mesh sieves, obtains the freeze-drying carrot meal.
Embodiment 3:
1. it is some to take by weighing ripe tomato, and desilt, clean is used the chlorine dioxide soaking disinfection.
2. kill cyanines with boiling water.Killing the cyanines method is that tomato is dropped into the container that fills boiling water, and after carrot block dropped into, 96～98 degrees centigrade of control water temperatures kept for 105～120 seconds, took out tomato, dropped at once in the cooling water, made it reduce to normal temperature, took out, and drained the moisture on surface.
3. remove by filter seed, the more broken strained tomatoes of fineness between 600～900 orders that obtain of fine powder.
4. strained tomatoes concentrates.Strained tomatoes after the pulverizing, its solid contents are about 5.5%, it concentrated, and 50～55 degrees centigrade of thickening temperatures, decompression concentrates, and makes its solid contents reach 55～65%.
5. freeze.The concentrated tomato slurry is carried out sharp freezing, the centering solidification point to be not more than-10 degrees centigrade.
6. ice distillation.Vacuum freeze drying.Require material dewatering, to moisture content be below 8%.
7. the material after the freeze-drying is bulk bulk, through pulverizing 20 mesh sieves, obtains the freeze-drying tomato meal.
Claims (1)
1. the energy-saving preparation method of vegetables freeze-dried powder is characterized in that:
(1) select fresh vegetables to clean, process, described vegetables can be vegetables such as leaf vegetables, base of leaf dish class, tubers, melon and solanberry class.
(2) killing cyanines handles.
(3) will kill that the vegetables that cyanines handled are pulverized, making beating, fine grinding; The vegetables fine grinding requires fineness between 600～900 orders.
(4) placing inspissator to carry out vacuum in the vegetables slurry concentrates; Vegetables slurry thickening temperature requires between 50～65 degrees centigrade, and it is concentrated to reduce pressure; The drier that vegetables slurry method for concentration adopts band to stir; In the vegetables slurry through concentrating, require solid contents 35～65%.
(5) will carry out quick-frozen and handle through the vegetables underflow sabot that concentrates.
(6) the vegetables underflow of having freezed enters vacuum chamber, carries out preheating earlier, makes it near azeotropic point, vacuumizes to make the ice distillation again.
(7) material of having sloughed moisture is block, meets the requirements of fineness through pulverizing, is the manufactured goods of powder vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021510385A CN1270628C (en) | 2002-12-04 | 2002-12-04 | Power-saving prepn process of freeze dried vegetable powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021510385A CN1270628C (en) | 2002-12-04 | 2002-12-04 | Power-saving prepn process of freeze dried vegetable powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1416735A true CN1416735A (en) | 2003-05-14 |
| CN1270628C CN1270628C (en) | 2006-08-23 |
Family
ID=4751894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021510385A Expired - Fee Related CN1270628C (en) | 2002-12-04 | 2002-12-04 | Power-saving prepn process of freeze dried vegetable powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1270628C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2873541A1 (en) * | 2004-08-02 | 2006-02-03 | Bonduelle Sa Ets | Procedure and installation for processing and conserving foodstuffs and biological products containing free water consists of cooling in a vacuum to remove water |
| EP1643885A2 (en) * | 2003-05-21 | 2006-04-12 | David B. Linton | METHOD FOR LOW PRESSURE, LOW TEMPERATURE COOKING VIA THE LINTONIZING sp TM /sp PROCESS |
| CN101087536B (en) * | 2004-12-28 | 2010-10-13 | 蓝旗株式会社 | Method of producing jam |
| CN101263883B (en) * | 2008-04-28 | 2010-12-01 | 谭宏宇 | Preparation of potato juice freeze-dried powder |
| CN102106374B (en) * | 2009-12-23 | 2013-05-15 | 张瑞君 | Lyophilized garden radish leaf (radish leaf) powder |
| CN109757728A (en) * | 2019-03-15 | 2019-05-17 | 奎屯甜菊农业科技有限公司 | A kind of storage of STEVIA REBAUDIANA wet process and STEVIA REBAUDIANA extracting method |
-
2002
- 2002-12-04 CN CNB021510385A patent/CN1270628C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1643885A2 (en) * | 2003-05-21 | 2006-04-12 | David B. Linton | METHOD FOR LOW PRESSURE, LOW TEMPERATURE COOKING VIA THE LINTONIZING sp TM /sp PROCESS |
| EP1643885A4 (en) * | 2003-05-21 | 2008-11-05 | David B Linton | METHOD FOR LOW PRESSURE, LOW TEMPERATURE COOKING VIA THE LINTONIZING sp TM /sp PROCESS |
| FR2873541A1 (en) * | 2004-08-02 | 2006-02-03 | Bonduelle Sa Ets | Procedure and installation for processing and conserving foodstuffs and biological products containing free water consists of cooling in a vacuum to remove water |
| EP1632140A1 (en) | 2004-08-02 | 2006-03-08 | Bonduelle Société Anonyme | Process and apparatus for the preparation and conservation of products such as food and/or biological products |
| CN101087536B (en) * | 2004-12-28 | 2010-10-13 | 蓝旗株式会社 | Method of producing jam |
| CN101263883B (en) * | 2008-04-28 | 2010-12-01 | 谭宏宇 | Preparation of potato juice freeze-dried powder |
| CN102106374B (en) * | 2009-12-23 | 2013-05-15 | 张瑞君 | Lyophilized garden radish leaf (radish leaf) powder |
| CN109757728A (en) * | 2019-03-15 | 2019-05-17 | 奎屯甜菊农业科技有限公司 | A kind of storage of STEVIA REBAUDIANA wet process and STEVIA REBAUDIANA extracting method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1270628C (en) | 2006-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1709070A (en) | Nutrient wheat flour containing fruit and or vegetable ad its preparation method | |
| Occhino et al. | Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbita pepo, L) | |
| US7678396B2 (en) | Method of obtaining avocado powder | |
| CN1317957C (en) | Nutrient maize flour containing fruit and/or vegetable and its preparation method | |
| CN103610203A (en) | Method for preparing instant actinidia arguta powder through vacuum freeze drying | |
| CN101461852A (en) | Method for preparing super fine powder of rose | |
| CN103211871A (en) | Processing technology of freeze drying and fresh-keeping of cistanche | |
| CN1270628C (en) | Power-saving prepn process of freeze dried vegetable powder | |
| CN105285964A (en) | Efficient energy-saving method for producing high-quality dehydrated agaricus bisporus slices through combined drying | |
| CN1100795C (en) | Preparation of extracted active component of Lycium chinense | |
| CN104856034A (en) | Ginseng and lily composite health buccal tablet and preparation method thereof | |
| CN105942323A (en) | Preparation method of ultra-micro wall-broken freeze-dried instant fruit and vegetable powder | |
| CN1286396C (en) | Method for preparing dehydrated fresh keeping burdock root and its products | |
| CN105146396A (en) | Processing method of asparagus powder | |
| CN1954695A (en) | Drone product and its production method | |
| CN104839724A (en) | Ginseng and red date compound health-care buccal tablet and preparation method thereof | |
| CN1294819C (en) | Dehydrating and freshness preserving method for lichee and longan and product produced by said method | |
| CN107296227A (en) | A kind of method that hydrate cellulose is extracted from celery | |
| CN103355651B (en) | Preparation method of bamboo fungus and sparassis crispa freeze-drying ultrafine powder capsules | |
| CN103125867A (en) | Radish lyophilized powder preparation method | |
| CN1327787C (en) | Method for preparing vegetable hydrate cellulose | |
| CN104814459A (en) | Instant fiber powder modified and activity increased frozen compound powder freeze-dried instant sea cucumber granule and preparation method thereof | |
| CN102475245A (en) | Preparation method of strawberry freeze-dried powder | |
| KR102525694B1 (en) | Additives for microbial fermentation and preparation method thereof | |
| KR20140069974A (en) | Method for manufacturing powder of fermented fruit extract and powder material manufactured by using the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Ningbo Jiayi Food Co., Ltd. Assignor: Shanghai Institute of Technology Contract fulfillment period: 2009.6.1 to 2014.6.1 contract change Contract record no.: 2009330001460 Denomination of invention: Power-saving prepn process of freeze dried vegetable powder Granted publication date: 20060823 License type: Exclusive license Record date: 2009.6.25 |
|
| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.6.1 TO 2014.6.1; CHANGE OF CONTRACT Name of requester: NINGBO JIAYI FOOD CO., LTD. Effective date: 20090625 |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060823 Termination date: 20100104 |