CN1483330A - Preparation proless for fruit and vegetable food, fruit and vegetable food prepared by same - Google Patents

Abstract

The present invention discloses a processing method of fruit and vegetable food, and it is characterized by that it adopts a kind of special-purpose equipment to breake plant cell wall, and makes the nutrient substance being in plant cell be completely released, and can be absorbed and utilized by human body, so that it has no need of adopting any additive, and can effectively store original nutrient components of fruits and vegetables, and can provide the developed fruit and vegetable wall-broken functional foods: ganoderma, ginseng, lycium berry, haw apple, jujube and other fruit and vegetable foods.

Description

A kind of processing technology of fruit-vegetable food and with the fruit-vegetable food of this explained hereafter

Technical field:

The present invention relates to a kind of food, particularly relate to a kind of processing technology of fruit-vegetable food and with the fruit-vegetable food of this explained hereafter.

Background technology:

Functional food is the forward position of current Food Science and Engineering research field, be described as " 21 century food ", China is still undetermined to functional food at present, but stop to examine of " health food ", in April, 1989, Japan Hou Sheng has economized the definition of functional food further clear and definite: its composition fully shows the health defense function, regulates the through engineering approaches food of relevant health regulatory functions such as circadian rhythm and prevent disease and promotion rehabilitation people's physical efficiency, and specified functionality food should meet the following aspects requirement simultaneously:

(1) as food, constitute by normally used raw material or composition, and with common form and method picked-up;

(2) belong to the food of daily picked-up;

(3) answer the relevant regulatory function of mark;

Along with the deepening continuously, upgrade of scientific research, better the function base-material will constantly be found, and for now, the function base-material of having confirmed already mainly comprises following 11 classes:

(1) active polysaccharide, for example dietary fiber, antitumor polysaccharide, regulate immunologic function polysaccharide, regulate the polysaccharide of blood sugar level etc.;

(2) functional sweet taste material, for example functional monose, functional oligose and multi-sugar alcohol etc.;

(3) functional grease, for example w-3 polyunsaturated fatty acid, essential fatty acid, complex lipid etc.;

(4) amino acid, peptide and protein, for example taurine, casein phosphopeptide, high F value oligopeptide, lactoferrin, metallothionein bletilla immunoglobulin (Ig) etc.;

(5) vitamin, for example vitamin A, D, E, C, and B family etc.;

(6) mineral element comprises constant mineral element and trace active element etc.;

(7) microecologic regulator mainly is lactic acid bacteria class, especially Bifidobacterium;

(8) free radical scavenger comprises enzyme and non-enzyme scavenger;

(9) alcohol, ketone, phenol and acids, for example flavone compound, sweet eight alcohol, oryzanol, Tea Polyphenols, L-carnitine and pangamic acid etc.;

(10) low-yield or noenergy base-material comprises lipid substitute and intense sweetener etc.;

(11) other base-material, for example epiphysin, saponin(e, chlorophyll etc.;

These materials extensively are present in fruit, vegetables, in the daily breads such as cereal, fruit pulp has 2,000,000 cells in florescence, 4,000 ten thousand cells are then arranged during fruit picking, to the growth and maturation in the research of cell membrane Change of Ultrastructure also seldom, but known different developmental phases at fruits and vegetables, the structure difference of its cell membrane, the young tender vegetable soft and succulency, be because based on parenchyma cell, maturation along with fruits and vegetables, collenchymatous cell and back parietal cell differentiation increase, make organize tough and tensile, the edible part of fruits and vegetables mainly is to be made of the parenchymal tissue that storage function is arranged, in this tissue, cell contains a large amount of reserve substances, cell is the most basic construction unit of plant, all vital movements all are to carry out in the cell of plant, plant cell is by protoplast, cell membrane and vacuole three parts constitute, the outside of plant cell is surrounded by firmer cell membrane, cell membrane contains cellulose, pectin, polymer such as hemicellulose and lignin, one or more bigger vacuoles are arranged in the plant cell usually, contain multivitamin in the fruits and vegetables, mineral matter, it is human body institute essential vitamin, one of trace element main source, it is former to contain abundant Vc and Va in the fruits and vegetables, vitamin B1, VB2, VE, VK etc., and Ca, P, Fe, So, Mg, K, I, Cu, several mineral materials such as Se, human body does not have cellulose in the digestibility and utilization fruits and vegetables cell membrane, hemicellulose, the function of pectin and lignin, so the high fruit vegetable nutrient material of biological value is excluded external, by retrieval, the fruit-vegetable food that does not also have at present relevant process technology to produce can make the intracellular nutriment of fruits and vegetables all be discharged, thereby absorbed fully by human body, this makes the aggreggate utility of fruit-vegetable food can not get fully playing.

Summary of the invention:

Technical problem to be solved by this invention provides a kind of processing technology of fruit-vegetable food and with the fruit-vegetable food of this explained hereafter, this processing technology can broken plant cell wall, nutriment in the plant cell is all discharged, adopt the fruit-vegetable food of this explained hereafter, do not need by any additives, original color and taste, and can effectively preserve the original nutritional labeling of fruits and vegetables, nutrition in the plant cell is all absorbed by human consumption, the technical solution used in the present invention is through section with the fruits and vegetables edible part, slitting, kill enzyme, after the preliminary treatment such as drying, pack in the pressure vessel, be warmed up to 100 ℃～180 ℃, be pressurized to 0.2MPa～0.8MPa, (material different temperatures, the pressure difference) keeps 10～30 minutes, open the special valve between pressure vessel and the vacuum tank then, pressure vessel is communicated with vacuum tank, strong explosive sound appears this moment, finish fruits and vegetables breaking-wall cell process, fruits and vegetables after breaking-wall cell processing are direct-edible, also can be processed into fruit and vegetable crisp chip through after the vacuum drying, dried beverage, steeped 3～5 minutes through temperature water logging more than 40 ℃, active ingredient can all be discharged in the water, in addition, because of cell membrane is broken, with pectin, the fruits and vegetables that fructose is combined closely are in conjunction with moisture, be easy to be dried, through vacuum drying high fructose, high fructose fruits and vegetables moisture can fall puts 3%, nutrient content unchanged, can process instant nectar powder with common pulverizer, the fruits and vegetables broken wall functional food with exploitation has at present: glossy ganoderma, genseng, matrimony vine, hawthorn, date, apple, grape, tomato, potato, Hu Luobu, sea-tangle etc.Product has crisp, dried beverage, powder preparation.

The present invention utilizes the fruits and vegetables cell tissue interior molecules moisture with specific function, in special equipment from just being pressed onto vacuum, the principle of the inflatable pact of hydrone " 2000 times ", broken plant cell wall, nutriment in the plant cell is all discharged, utilization is absorbed by the body, its know-why is as follows: the boiling point of water increases or reduces with the rising or the decline of pressure, the boiling point of water is 100 ℃ during normal pressure, and vacuum be 760 millimeters mercury when leaning on the boiling point of water be 40～45 ℃, if after under normal pressure, water being heated to 100 ℃, it is that 760 millimeters mercury are leant on that moment drops to vacuum, at this moment strong blast just takes place in instant vaporization in the hot vacuole in the fruits and vegetables histocyte quickly, inflatable about 2000 times of hydrone, the huge bulbs of pressure have been broken fruits and vegetables cell membrane institutional framework from the fruits and vegetables cell interior, and the nutriment in the plant cell is all discharged.

Compared with prior art, the present invention has the following advantages:

(1) nutriment in the plant cell is all discharged, make the fruit-vegetable food that adopts this explained hereafter, do not need by any additives original color and taste, and can effectively preserve the original nutritional labeling of fruits and vegetables, the nutrition in the plant cell is all absorbed by human consumption;

(2) technological operation is simple, the range of work is wide, with short production cycle, output is high;

(3) the fruit vegetable materials heated time is short, and temperature is low.

Specific embodiments:

Example (one), in 20 kilograms of water contents half-dried pressure vessel of packing into of date that be 20-30%, heat 100 ℃, pressurization 0.2MPa, keep after 30 minutes, open the valve that connects vacuum tank, hear the explosion and get final product, make tea with the dried date of broken wall, its active ingredient has betulinic acid, oleanolic acid, crataegolic acid, 13 seed amino acids such as catechuic acid also have multivitamin (date is described as the natural complex capsule and pill), do not need any additives, anticorrisive agent and add carbohydrate, direct-edible or make tea and drink, resin, mucilaginous substance, 36 kinds of trace elements such as cumarin can fully be separated by water-soluble.

Example (two) is packed 20 kilograms of water content lycium barbarum that is 20-30% in the pressure vessel into, heats 90 ℃, and pressurization 0.1MPa kept after 20 minutes, opened the valve of connection vacuum tank, and hearing the explosion gets final product.

Example (three) in 20 kilograms of water content half-dried pressure vessel of packing into of Hu Luobu that be 20-30%, is heated 120 ℃, and pressurization 0.6MPa kept after 30 minutes, opened the valve of connection vacuum tank, and hearing the explosion gets final product.

Claims (2)

1, a kind of processing technology of fruit-vegetable food, comprise the fruits and vegetables edible part is cut into slices, slitting, kill enzyme, preliminary treatment such as drying, it is characterized in that pretreated fruits and vegetables are packed in the pressure vessel, be warmed up to 100 ℃～180 ℃, be pressurized to 0.2MPa～0.8MPa, kept 10～30 minutes, open the special valve between pressure vessel and the vacuum tank then, pressure vessel is communicated with vacuum tank, strong explosive sound appears this moment, finish fruits and vegetables breaking-wall cell process, the fruits and vegetables after breaking-wall cell processing are direct-edible, or are processed into fruit and vegetable crisp chip through after the vacuum drying, dried beverage.

2, a kind of fruit-vegetable food that adopts the described processing technology of claim 1 to produce is characterized in that the fruits and vegetables behind the breaking-wall cell are processed into fruit and vegetable crisp chip, dried beverage through after the vacuum drying.