JP3243044U - Vacuum freeze-drying system for producing sweet indigo vegetable powder - Google Patents

Abstract

The present invention provides a vacuum freeze-drying system for producing sweet candied vegetable powder. A vacuum freeze-drying system (10) is capable of removing moisture from sweet blueberry vegetables under a low-temperature vacuum environment, and includes a drying unit (20), a freezing unit (30), a vacuum unit (40), a condensation unit (50) and a control unit (60), The drying unit can be placed in a low-temperature vacuum state to freeze the sweet candied vegetables and remove moisture therein by sublimation to water vapor, drying the sweet candied vegetables and extracting the nutritional content thereof. and the effect of maintaining activity can be achieved. [Selection drawing] Fig. 1

Description

TECHNICAL FIELD The present invention relates to food processing equipment, and more particularly to a vacuum freeze-drying system for producing sweet candied vegetable powder.

Brassica oleracea is a plant belonging to the genus Brassica of the Brassicaceae family. Among them, broccoli (Brassica oleracea var. italica) and kale (kale, Brassica oleracea var. sabellica L.) are widely edible vegetables. . Studies have shown that sweet cane vegetables contain vitamin C, dietary fiber, and compounds such as Indol-3-carbinol, 3,3'-diindolylmethane, and sulforaphane. Because it is rich in other nutritional components such as phytochemicals, it has strong antioxidant power and biological activity to suppress tumor cells.

The water content of sweet blueberry vegetables is 90% or more, and in the prior art, the hot air drying method is used to remove the water content from the vegetables to increase the storage period and utilization rate. The hot air drying method uses hot air to evaporate the moisture in the vegetables, but at present, the temperature of the hot air drying method is often set to 60 ° C. or higher in order to improve the drying efficiency, thereby improving the appearance of the vegetables. In addition to shrinkage, wrinkles, and browning, the vegetables often become hard after drying, making them difficult to grind. In addition, the drying process destroyed the cell structure and nutrients, and the original biological activities of the dried vegetables were lost.

The present invention can ensure that the nutritive components in the sugar cane vegetable are not destroyed during the drying process, thereby achieving the effect of maintaining the biological activity of the sugar cane vegetable after drying. The main objective is to provide a vacuum freeze-drying system for producing similar vegetable powders.

In addition, the present invention provides a vacuum freeze-drying system for producing sugar cane vegetable powder that achieves excellent water repellency and reusability by allowing the sugar cane vegetable to maintain a good cell structure during the drying process. A secondary purpose is to provide

Another object of the present invention is vacuum freezing for producing sweet candied vegetable powder, which can make the texture of sweet candied vegetable crispy after drying and facilitate the subsequent crushing process. To provide a drying system.

To achieve the above objectives, the present invention discloses a vacuum freeze-drying system for producing sugar cane vegetable powder, which can remove moisture from sugar cane vegetables under a low temperature vacuum environment, comprising a drying unit, A refrigerating unit, a vacuum unit, a condensing unit and a control unit, wherein the control unit is connected to and controls the drying unit, the refrigerating unit, the vacuum unit and the condensing unit respectively, and the refrigerating unit, the vacuum unit and the condensing unit are , each connected to a drying unit. The configuration of the components described above enables the drying unit to be placed in a low-temperature vacuum, freezing the sweet candied vegetables and removing the water content thereof by sublimation to water vapor, thereby drying the sweet candied vegetables. A drying effect is achieved.

The drying unit has a container for containing the sweet candied vegetables.

The refrigeration unit further includes a compressor for reducing the temperature of the air.

The vacuum unit further includes a vacuum pump for evacuating air within the enclosure.

The condensing unit further includes a condensing section for condensing water vapor and a drain connected to the condensing section for discharging liquid water.

FIG. 1 is a conceptual diagram of a vacuum freeze-drying system for producing sweet blueberry vegetable powder disclosed in an embodiment of the present invention; 1 is a three-dimensional conceptual diagram of a vacuum freeze-drying system for producing sweet blueberry vegetable powder disclosed in an embodiment of the present invention; FIG. FIG. 2 is a conceptual diagram of a vacuum freeze-drying system combined with other systems for producing sweet blueberry vegetable powder disclosed in an embodiment of the present invention; Figure 2 shows the water reconstitution results of broccoli powder treated with different drying processes. It is the test result of the active oxygen removal ability of freeze-dried broccoli powder, freeze-dried kale powder, hot-air dried broccoli powder, and hot-air dried kale powder. Fig. 3 shows the results of testing triglyceride content after co-cultivating HepG2 cells of a high triglyceride/high fat model and broccoli powder subjected to different treatments. Fig. 10 is a triglyceride content test result after co-cultivating HepG2 cells of high triglyceride and high fat model and kale powder undergoing different treatments. Fig. 3 shows the results of testing the total cholesterol content after co-cultivating HepG2 cells of a high-triglyceride, high-fat model with broccoli powder subjected to different treatments. Fig. 3 shows the total cholesterol content after co-cultivation of HepG2 cells in a high-triglyceride, high-fat model with different treatments of kale powder.

The present invention provides a vacuum freeze-drying system for producing sugar cane vegetable powder, which includes a drying unit, a freezing unit, a vacuum unit, a condensing unit and a control unit, wherein the control unit comprises a drying unit , the refrigerating unit, the vacuum unit and the condensing unit, and by activating the refrigerating unit, the vacuum unit and the condensing unit, the inside of the drying unit is placed in a low-temperature vacuum state, and the inside of the drying unit is By sublimating the water in the placed sweet blueberry vegetables into water vapor in a frozen state and removing the water, the effect of removing the water in the vegetables and retaining the nutritional value of the vegetables can be achieved at the same time.

Hereinafter, in order to explain the technical characteristics of the present invention, the embodiments of the present invention will be described in detail with reference to the drawings.

See FIGS. 1 and 2. FIG. An embodiment of the present invention discloses a vacuum freeze-drying system 10 for producing sugar cane vegetable powder, which mainly includes a drying unit 20, a freezing unit 30, a vacuum unit 40, a condensing unit 50 and a control unit 60. .

The drying unit 20 includes an accommodation section 21 and a ventilation section 22 . The storage part 21 has a plurality of plates, each of which is used for placing sweet blueberry vegetables. The ventilation section 22 is connected to the housing section 21 and used to introduce gas into the housing section 21 .

The refrigeration unit 30 is connected to the drying unit 20 and includes a compressor 31 for lowering the temperature inside the storage section 21 to a predetermined refrigeration temperature.

The vacuum unit 40 is connected to the drying unit 20 and includes a vacuum pump 41 for evacuating the air inside the container 21 and for evacuating the container 21 to a vacuum state.

The condensation unit 50 is connected to the drying unit 20 and includes a condensation section 51 and a drainage section 52 . Condenser 51 is connected to container 21 and is used to receive water vapor from container 21 and condense it into liquid water. The drain 52 is connected with the condenser 51 and is used to receive and drain liquid water.

The control unit 60 is interconnected with each of the drying unit 20 , the freezing unit 30 , the vacuum unit 40 and the condensing unit 50 and monitors the conditions of the drying unit 20 , the freezing unit 30 , the vacuum unit 40 and the condensing unit 50 . It has a control panel 61 that can be used to control it.

Due to the configuration of the above members, after the sweet candied vegetables are placed in the container 21, the control unit 60 activates the refrigerating unit 30 and the vacuum unit 40 to bring the container 21 into a low-temperature vacuum state. After the vegetables are frozen and the water inside freezes and becomes ice, it sublimates into steam as it is, and at the same time the condensation unit 50 is activated by the control unit 60, whereby the condensation part 51 removes the steam in the storage part. It is received, condensed into liquid water, and the liquid water is discharged via drain 52 . Therefore, the vacuum freeze-drying system 10 for producing sugar cane vegetable powder disclosed by the present invention removes the moisture in the sugar cane vegetable in a frozen state, so that the cell structure is completely maintained, and the nutrients therein are reduced. It is possible to achieve the effect of completely retaining the activity and to provide the dried sweet blueberry vegetables with excellent processability and water repellency.

Furthermore, as shown in FIG. 3, the vacuum freeze-drying system 10 for producing sugar cane vegetable powder disclosed by the present invention can be combined with other systems such as a pretreatment system 90, a crushing system 92 and a sieving system 93. A combination is possible, with the pretreatment system 90 installed before the vacuum freeze-drying system 10 and the grinding system 92 and sieving system 93 installed after the vacuum freeze-drying system 10 in sequence. Specifically, the pretreatment system 90 is used to perform processes such as pre-cooling, washing, cutting, and killing of the sugar cane vegetable raw material to output the sugar cane vegetable. The pulverization system 92 receives the dried pomegranate vegetables, performs pulverization and milling steps, and outputs coarse pomegranate powder. The sieving system 93 receives the sugar cane vegetable coarse powder, performs a sieving process, and screens out grains that do not meet the standards to obtain sugar cane vegetable powder.

In the following, several experimental examples are given to demonstrate that the vacuum freeze-drying system for producing sugar cane vegetable powder disclosed by the present invention can certainly retain the nutritional components and activities of sugar cane vegetables. A detailed description will be given with reference to the drawings.

Experimental Example 1: Preparation of sweet blueberry vegetable powder

Organic broccoli and kale were taken, and each was first precooled, washed, cut, and subjected to treatments such as sterilization. Then, each of the different kinds of vegetables was subjected to hot air drying and freeze-drying by the vacuum freeze-drying system disclosed by the present invention. The temperature of the hot air drying treatment was 45-50°C or 70-80°C, the start temperature of the freeze-drying treatment was -50°C, and the final temperature was 25-30°C. After the drying treatment, pulverization, milling, sieving, etc. are performed, and broccoli freeze-dried powder, kale freeze-dried powder, broccoli hot air dried powder (45 to 50 ° C. or 70 to 80 ° C.), kale hot air dried powder (45 to 50 ℃ or 70-80 ℃).

Experimental example 2: Preparation of vegetable solution

Each powder obtained in Experimental Example 1 was added to deionized water to prepare 1% and 5% suspensions, extracted with an ultrasonic oscillator for 30 minutes, centrifuged, and the supernatant was filtered through 0.22 μm. After membrane filtration, freeze-dried broccoli, freeze-dried kale, hot-air dried broccoli (45-50°C), hot-air dried kale (45-50°C), hot-air dried broccoli (70-80°C), kale A hot air dried liquid (70-80° C.) was obtained.

See Figure 4. From there, the hot air dried broccoli and kale take a relatively long time to condense, while the broccoli and kale freeze dried by the vacuum freeze drying system disclosed by the present invention are freshly condensed. It can be seen that it takes only a few minutes to complete. The results show that the vacuum freeze-drying system disclosed by the present invention does not destroy the cell structure of the sugar cane vegetable during the freeze-drying process, allowing the cells to absorb water at any time, so that the water reconstitution of the sugar cane vegetable powder. and increased reusability are achieved.

Experimental example 3: Active oxygen removal ability test

Take 0.2 mL of 5% methanol solution (concentration 100-1000 μg/mL), add to 0.8 mL of freshly prepared 0.25 mM DPPH methanol solution, broccoli lyophilized solution, kale lyophilized solution, broccoli hot air dried solution ( 45 to 50°C) and kale hot air dried liquid (45 to 50°C) were added, mixed uniformly and allowed to react for 30 minutes. The oxygen removal capacity was calculated. The results are as shown in FIG.

The results in FIG. 5 show that the broccoli powder and kale powder obtained by the hot air drying process have relatively low active oxygen removal abilities, while the broccoli powder and kale powder obtained by the vacuum freeze-drying system disclosed in the present invention have a relatively low activity. Oxygen scavenging capacity is shown to be relatively good. From the results in Figure 5, it can be seen that the vacuum freeze-drying system disclosed by the present invention can maintain the anti-oxidant activity of sweet canola vegetables.

Experimental example 4: Chemical component inspection

In this Experimental Example, the contents of indole-3-carbinol and sulforaphane in each of the sugar cane vegetable powders obtained in Experimental Example 1 were examined. The results are shown in Table 1.

Indole-3-carbinol test process: 0.5 g of sweet canola vegetable powder was placed in a 25 mL centrifuge tube and hydrolyzed with phosphate buffer (10 mM, pH 8.0, 10 mL) at 37° C. for 1.5 hours. After completion of the reaction, 15 mL of ethyl acetate was added for extraction, centrifuged at 4° C. and 10000 rpm for 15 minutes, the organic layer was collected, and the above steps were repeated twice. Anhydrous sodium sulfate was added to the organic layer for dehydration, and then the organic solvent was removed by suction filtration. The resulting crude extract was dissolved in a certain amount of methanol and filtered through a 0.22 μm filter membrane for analysis. Analysis conditions were C18 column (250 mm×4.6 mm, 5 μm), elution conditions were 0 min, 15% acetonitrile, 85% water, and linearly increased to 43% acetonitrile, 57% water in 25 min. The detection wavelength was 279 nm, the column temperature was 32°C, and the flow rate was 1 mL/min.

Sulforaphane test process: 0.15 g of sweet cannabis vegetable powder was placed in a 25 mL centrifuge tube and hydrolyzed with 45° C. phosphate buffer (10 mM, pH 6, 4 mL) for 2.5 hours. Subsequently, methylene chloride (20 mL) was added for extraction, centrifuged at 10000 rpm at 4° C. for 15 minutes, the organic layer was collected, and the extraction process was repeated twice. Anhydrous sodium sulfate was added to the organic layer for dehydration, and then the organic solvent was removed by filtration. The crude extract was dissolved in a fixed amount of acetonitrile and filtered through a 0.22 μm filter membrane for analysis. Analysis conditions were C18 column (250 mm×4.6 mm, 5 μm), elution conditions were 0 min, 20% acetonitrile, 80% water, and increased linearly to 60% acetonitrile, 40% water in 10 min and maintained for 3 min. . The detection wavelength was 254 nm, the column temperature was 30°C, and the flow rate was 1 mL/min.

According to the results in Table 1, regarding the hot air drying process, sulforaphane is contained only in the broccoli hot air dried powder dried at 45 to 50°C. Neither the broccoli hot air dried powder obtained by hot air drying at 80 ° C. nor the kale hot air dried powder contains a high amount of It contains indole-3-carbinol and sulforaphane, and kale lyophilized powder has been shown to contain high amounts of indole-3-carbinol.

The results in Table 1 show that the vacuum freeze-drying system disclosed in the present invention can remove the water content in the sweet candied vegetable and at the same time retain the chemical components therein, so that the dried sweet candied vegetable can be obtained. It can be seen that the powder is allowed to retain its biological activity.

Experimental Example 5: Cholesterol and Triglyceride Reduction Activity Test

HepG2 cells (BCRC RM60025) were taken, cultured for 7-8 minutes, first treated with 300 μM palmitic acid and 100 mM fructose, then water, different concentrations of broccoli lyophilized liquid, kale lyophilized liquid, broccoli hot air dried liquid. (45 to 50°C), hot air dried kale liquid (45 to 50°C), hot air dried broccoli liquid (70 to 80°C) and hot air dried kale liquid (70 to 80°C) for 24 hours. The treatment concentration of each sample was 1%, 2%, and 3%, respectively. After that, the contents of intracellular triglyceride and total cholesterol in each group were examined with a commercial triglyceride and total cholesterol test kit. The results are shown in FIGS. 6 to 9 and Tables 2 and 3.

The results in Figures 6-7 show that freeze-dried broccoli and kale were able to reduce total cholesterol content by 63% and 52%, respectively, while broccoli and kale obtained by hot air drying at 45-50°C can reduce triglyceride content by 38% and 40%, respectively, and broccoli and kale obtained by hot air drying at 70-80 ° C. reduced triglyceride content by 34% and 25%, respectively. ing.

The results in FIGS. 8-9 show that freeze-dried broccoli and kale were able to reduce total cholesterol by 63% and 52%, respectively, while broccoli and kale obtained by hot air drying at 45-50° C. It was shown that they were able to reduce total cholesterol by 32% and 30%, respectively, and broccoli and kale obtained by hot air drying at 70-80°C reduced total cholesterol by 26% and 28%, respectively.

From the results of FIGS. 6 to 9, the hot air drying process indeed destroys the active ingredients in the sweet cane vegetable and reduces the bioactivity, while the vacuum freeze-drying system disclosed by the present invention can effectively It can be seen that it is possible to retain nutrients while removing moisture, thereby achieving the effect of maintaining biological activity.

Furthermore, the results in Tables 2-3 show that the cholesterol and triglyceride reduction effects of freeze-dried broccoli powder and kale powder at a dose of 1% are greater than those of cold-dried and hot-dried sweet cannabis vegetable powders at a dose of 3%. shown to be excellent. Again, the vacuum freeze-drying system disclosed by the present invention has a much better effect of preserving the active ingredients and their functionality in sugar cane vegetables than the general drying method. It is demonstrated that even an increased dose of the obtained Potal canola vegetable powder does not reach the same effect and activity as a lower dose of Potal canola vegetable powder obtained by the vacuum freeze-drying system disclosed in the present invention.

REFERENCE SIGNS LIST 10 vacuum freeze-drying system for producing sweet blueberry vegetable powder 20 drying unit 21 container 22 vent 30 freezing unit 31 compressor 40 vacuum unit 41 vacuum pump 50 condensation unit 51 condenser 52 drain 60 control unit 61 control Panel 90 Pretreatment system 91 Grinding system 92 Screening system

Claims (6)

a drying unit having a container for placing sweet blueberry vegetables;
a freezing unit connected to the drying unit for lowering the temperature of the storage section to a predetermined freezing temperature;
a vacuum unit connected to the drying unit for forming a vacuum state in the container;
a condensing unit connected to the drying unit for receiving water vapor from the housing and condensing the water vapor into liquid water for discharge;
A vacuum freeze-drying system for producing sugar cane vegetable powder, comprising: a control unit connected to and controlling said drying unit, said freezing unit, said vacuum unit and said condensing unit. The sugar cane vegetable according to claim 1, wherein the drying unit further includes a vent connected to the container for introducing gas into the container to release the container from the vacuum state. Vacuum freeze-drying system for producing powders. The vacuum freeze-drying system for producing sugar cane vegetable powder according to claim 1, wherein the freezing unit further comprises a compressor. The vacuum freeze-drying system for producing sugar cane vegetable powder according to claim 1, wherein the vacuum unit further comprises a vacuum pump for discharging air in the container. The condensing unit of claim 1, further comprising: a condensing section for condensing the water vapor; and a drain section connected to the condensing section for discharging the liquid water. Vacuum freeze-drying system for producing vegetable powder. 2. The method for producing sweet candied vegetable powder according to claim 1, wherein said control unit further comprises a control panel for monitoring and controlling said drying unit, said freezing unit, said vacuum unit and said condensing unit. Vacuum freeze-drying system.