KR20090102109A - Manufacturing processing of instant dried bracken and frageant edible wild aster using freezing dry method - Google Patents

Abstract

PURPOSE: A method for preparing instant dry fernbrake and aster is provided to freeze-dry fernbrake and aster in order to prevent the changes in quality and nutrient components. CONSTITUTION: A method for preparing instant dry fernbrake and aster comprises the following steps of: removing foreign materials from fernbrake and aster and parboiling the fernbrake in boiling water for 5 minutes and aster for 3 minutes; soaking the fernbrake in water of 20-30°C for 20 hours or more such that the water-soluble toxic materials flow out of the fernbrake; molding the fernbrake and aster into a certain shape; and freeze-dry the moldings and packing them with nitrogen.

Description

Manufacturing process and packaging of instant dried bracken and medicinal herbs using freeze drying {freezing dry method}

The present invention relates to a manufacturing process and packaging of instant dry fern and quince using lyophilization. More specifically, after decaying raw fern and quince, it is immersed to remove water to some extent and then shaped into a shape using a tray. After freezing to freeze-dried to preserve the physical properties, color and flavor of fern and quince inherent and to dry using lyophilization to improve the storage properties and packaging method.

Ferns are not referring to a species, but to genus of about 10 species. It is the most widespread fern in the world and can be found on almost every continent except in harsh environments such as Antarctica and deserts. Fern Plant Fernaceae It is a perennial herb of fern family, grows in the sunny places of mountains and fields, and boils the leaves that have not yet blossomed in spring and eats them as herbs or as ingredients of soup or bibimbap. The young sprouts, which are known to release and have a mild diuretic effect, are used as medicine, and recently, ferns are known to have anti-cancer effects, and consumption is also on the rise.

However, ferns have a characteristic astringent taste before they are cooked and are usually soaked in water for about a day, then boiled in cold water and soaked softly. To cook ferns that have been dried for use in season, Soak it in, boil it, and soak it in water to cook it.

Such dry ferns should be soaked in water for a long time before and after cooking, and boiled ferns have the disadvantage that microorganisms are not hygienic and easy to deteriorate, easily receded, and reduce the nutrition or taste of herbs.

In this regard, known as a block-shaped mixed baby food using a freeze-drying technique and a manufacturing method thereof, generally, such as Korean Patent Publication No. 10-0614618 (published on August 14, 2006), such as cereals, vegetables, and fruits, In the manufacturing method of the baby food prepared by using the mixed baby food material used, a method of the mixed baby food prepared to be in the form of a block by using a freeze-drying technique is disclosed.

Among the above methods, there is no method of manufacturing and packing block-shaped dried ferns and ferns using lyophilization, and thus the ferns and nutrients are stored while maintaining their unique properties, flavors, flavors, and nutrients. The present invention has been completed as a result of researching packaging of dried ferns and medicinal herbs to facilitate the distribution, cooking, and safety.

The purpose of the present invention is to boil raw fern and fennel with an appropriate amount of water and then immerse to remove water and then form a shape through a tray and then freeze-dried to prepare a difficult pretreatment for ingesting fern and fennel. Since it is simple and not cumbersome, the manufacture of dried ferns and medicinal herbs using freeze-drying, which is suitable for the current social trend, which favors instant food due to the reduction of the number of family members due to industrialization and nuclear family, the increase of working couples, and the increase of the elderly population To provide a method and packaging.

In addition, the dried ferns that are distributed and sold in the market are mostly manufactured through sun-drying, and have problems such as long hydration restoration time and quality deterioration. It is to provide a method of packaging by drying to improve storage.

The manufacturing process and packaging of dried ferns and medicinal herbs using lyophilization of the present invention is 5 minutes for bracken in boiling water and fresh ferns in boiling water, and then boiled ferns for 3 minutes, after immersing the fern at 20-30 ℃ for more than 20 hours tray It consists of molding and then freezing to freeze-dried packaging.

The dried ferns and fennel using the lyophilization prepared in this way have good shelf life, can be easily hydrated and cooked without additional pretreatment, and the properties, flavors and nutrients can be added without nutrient change and quality deterioration using lyophilization. The effect is to remain as it is.

The manufacturing process and packaging of the dried fern and medicinal herbs using the lyophilization of the present invention will be described in detail according to processes.

1. First step: Poaching and soaking fresh fern and medicinal herbs

After removing the foreign ferns and foreign substances of the ferns, boil the ferns in boiling water for 5 minutes and the ferns for 3 minutes, soaking the ferns for 20 hours at 20-30 ℃.

Poached bracken immersion is to remove the toxic constituents of the fern, so that the water-soluble toxic components are eluted during the immersion to produce a safe product.

2. Second step: freezing after shape molding using tray

Poached fern and wormwood are formed into trays of 200g each for 4 family members, and then frozen.

3. Third step: Freeze-drying and packing

Lyophilized fern and fennel are dried and packed individually after filling with nitrogen.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

<Examples 1 and 2>

The fresh fern was removed by boiling in boiling water for 5 minutes, then cooled and soaked at room temperature for 20 hours or more. Poached bracken and fennel were placed in a tray to form a shape, and then frozen and lyophilized, followed by packing with nitrogen filled with PE / PP (polyethylene / polypropylene) wrapping paper.

Lyophilized ferns and fennel were prepared by pretreatment conditions determined through preliminary experiments. Fern showed inadequate results in immersion, texture, and sensory results when submerged for less than 20 hours at room temperature.The results of ferns were inadequate in texture and sensory test like ferns when poached for less than 2 minutes or 5 minutes. And poaching occurred when poached for less than 2 minutes. After 4 minutes of poaching, the results were similar to the results of 3 minutes of poaching. For economic reasons, the proper pretreatment condition was determined to be 3 minutes.

<Comparative Example 1-1, 1-2>

The fresh fern removed from the foreign body was boiled in boiling water for 3 minutes, cooled and soaked at room temperature for more than 20 hours, and the broth was subjected to 2 minutes of blanching.

When boiled in bracken for 3 minutes and boiled for 2 minutes, the green leaf was produced more than in Examples 1 and 2, and the texture and sensory evaluation were inadequate.

<Comparative Example 2-1, 2-2>

The fresh fern was removed by boiling in boiling water for 7 minutes, then cooled and soaked at room temperature for 20 hours or longer.

Loosen the bracken for 5 minutes or more, but the 7-minute poaching showed inadequate results on texture and sensory evaluation. The fresh herbs showed similar results as in Example 2 when poached for 4 minutes.

<Comparative Examples 3-1, 3-2,3-3>

In the same manner as in Examples 1 and 2, after immersing the bracken, immersed in the immersion, odorous, after shaping the shape in the tray and lyophilized by packing with nitrogen, PE, PP, OPP / PE (orient polypropylene / polyethylene) wrapping paper .

Dry ferns packaged using flexible packaging materials were more suitable for laminated packaging materials than single packaging materials (PE, PP) because they had minimal changes in composition compared to the initial experimental group, and PE / PP packaging materials compared to OPP / PE packaging materials. It was found that the PE / PP packaging material was economically superior due to the low price.

The results at the bottom are the pretreatment conditions for the preparation of dried ferns and sprouts and the changes in the components during storage of the dried ferns and dried herbs produced.

Table 1. Measurement of Texture of Fern by Soaking Temperature and Time after Poaching

Immersion Temperature Immersion time Poaching time 3 minutes 5 minutes 7 minutes - - 3.026 ± 0.790 2.862 ± 0.217 2.874 ± 0.145 20 4h 3.434 ± 0.139 2.938 ± 0.478 3.182 ± 0.203 8h 3.180 ± 0.148 3.298 ± 0.259 3.994 ± 0.155 12h 4.264 ± 0.420 3.060 ± 0.374 3.138 ± 0.188 16h 4.016 ± 0.197 3.694 ± 0.272 3.856 ± 0.162 20h 4.412 ± 0.307 4.394 ± 0.160 4.204 ± 0.236 24h 3.210 ± 0.317 4.302 ± 0.341 4.138 ± 0.219 30 2h 3.376 ± 0.291 2.708 ± 0.247 2.346 ± 0.120 4h 3.188 ± 0.282 3.020 ± 0.220 3.646 ± 0.676 6h 3.904 ± 0.231 3.868 ± 0.348 3.718 ± 0.055 8h 4.942 ± 0.519 4.218 ± 0.378 3.454 ± 0.257 10h 4.326 ± 0.435 3.488 ± 0.125 3.980 ± 0.211 12h 2.042 ± 0.313 3.222 ± 0.308 3.954 ± 0.178 40 1h 2.586 ± 0.239 3.192 ± 0.431 2.936 ± 0.217 2h 3.602 ± 0.131 2.778 ± 0.124 3.320 ± 0.356 3h 3.324 ± 0.251 2.998 ± 0.188 3.412 ± 0.379 4h 3.708 ± 0.110 3.116 ± 0.376 3.420 ± 0.338 5h 3.290 ± 0.222 3.172 ± 0.228 3.212 ± 0.180 6h 3.028 ± 0.246 3.232 ± 0.240 2.980 ± 0.135

Table 2. Determination of texture of drunk sprouts according to poaching time

Poaching time 0 2 3 4 Fresh herbs 3.012 ± 0.255 3.182 ± 0.171 3.216 ± 0.141 2.796 ± 0.219

Table 3. Color Measurement of Fern by Soaking Time and Temperature after 3-Min Boiling

L value a value b value - - 24.25 ± 1.25 -1.78 ± 2.36 10.81 ± 1.83 20 4h 31.34 ± 2.91 -6.66 ± 1.90 17.35 ± 3.51 8h 29.60 ± 2.65 -1.66 ± 1.12 14.18 ± 1.99 12h 27.61 ± 0.79 -2.11 ± 0.94 12.74 ± 1.95 16h 23.99 ± 1.78 -1.41 ± 2.28 11.86 ± 1.45 20h 28.77 ± 2.03 -3.84 ± 0.77 17.38 ± 2.37 24h 25.49 ± 4.07 -0.54 ± 1.30 12.74 ± 3.69 30 2h 25.05 ± 2.82 -2.83 ± 0.91 9.97 ± 3.58 4h 27.67 ± 0.78 -4.14 ± 2.52 13.58 ± 1.12 6h 24.16 ± 1.81 -1.37 ± 1.31 10.43 ± 1.41 8h 28.68 ± 2.15 -0.77 ± 1.59 13.74 ± 4.21 10h 25.55 ± 0.86 1.14 ± 1.15 10.33 ± 0.34 12h 24.03 ± 1.19 -0.22 ± 1.72 9.84 ± 3.65 40 1h 28.42 ± 2.70 -1.70 ± 0.18 13.24 ± 3.23 2h 28.28 ± 3.67 -2.75 ± 0.71 11.55 ± 2.28 3h 28.01 ± 4.81 -2.35 ± 1.31 12.82 ± 5.51 4h 28.31 ± 1.11 -2.92 ± 2.55 13.30 ± 4.29 5h 28.41 ± 5.16 -2.06 ± 1.47 16.21 ± 3.49 6h 23.91 ± 1.49 -1.35 ± 1.05 9.09 ± 1.80

Table 4. Chroma Measurement of Fern by Soaking Time and Temperature after 5 Minutes of Boiling

5 minutes L value a value b value 0 - 28.02 ± 3.69 -2.15 ± 0.57 13.87 ± 1.55 20 4h 22.35 ± 1.13 -2.93 ± 0.62 13.16 ± 1.74 8h 26.76 ± 3.34 -1.29 ± 2.21 12.63 ± 4.27 12h 26.09 ± 2.96 -2.79 ± 1.03 12.00 ± 1.52 16h 26.47 ± 1.55 -1.02 ± 0.85 11.96 ± 1.98 20h 23.72 ± 2.58 -1.33 ± 1.65 11.69 ± 3.01 24h 25.40 ± 3.71 -1.62 ± 2.16 14.85 ± 2.80 30 2h 27.56 ± 1.18 -2.17 ± 2.01 12.56 ± 1.08 4h 23.18 ± 6.60 -1.70 ± 3.77 9.23 ± 2.82 6h 24.55 ± 1.96 -0.17 ± 0.13 9.33 ± 2.48 8h 21.47 ± 0.26 1.06 ± 2.20 7.52 ± 1.42 10h 27.44 ± 2.42 1.02 ± 1.11 11.35 ± 2.38 12h 26.21 ± 1.73 2.52 ± 1.17 7.96 ± 1.32 40 1h 25.83 ± 2.68 -4.20 ± 2.94 15.00 ± 5.96 2h 28.02 ± 3.69 -2.15 ± 0.57 13.87 ± 1.55 3h 19.13 ± 2.47 -2.20 ± 3.75 6.67 ± 2.82 4h 24.87 ± 0.99 1.17 ± 1.16 5.95 ± 0.33 5h 26.28 ± 2.97 0.07 ± 2.55 2.90 ± 7.80 6h 25.90 ± 1.94 2.45 ± 0.91 8.97 ± 1.82

Table 5. Chroma Measurement of Fern by Soaking Time and Temperature after 7-Min Boiling

7 minutes L value a value b value 0 - 25.10 ± 2.43 -2.14 ± 2.28 10.49 ± 3.36 20 4h 21.54 ± 1.31 -2.74 ± 1.83 8.45 ± 3.18 8h 24.97 ± 1.29 0.70 ± 1.17 8.48 ± 1.98 12h 24.29 ± 4.87 -0.18 ± 4.11 11.09 ± 3.82 16h 23.73 ± 2.01 -0.11 ± 1.40 10.19 ± 1.77 20h 22.51 ± 0.43 0.51 ± 1.00 11.10 ± 1.13 24h 28.59 ± 0.38 -2.19 ± 1.30 16.63 ± 0.56 30 2h 21.23 ± 3.75 1.18 ± 0.26b 7.44 ± 0.23 4h 27.11 ± 0.90 -0.68 ± 1.47 14.57 ± 4.98 6h 27.25 ± 3.43 -0.52 ± 1.46 12.37 ± 2.37 8h 29.50 ± 1.40 -1.04 ± 0.51 10.67 ± 2.66 10h 26.35 ± 0.70 1.39 ± 0.87 7.46 ± 1.60 12h 26.89 ± 0.61 1.13 ± 1.76 11.01 ± 2.53 40 1h 30.33 ± 4.80 -2.19 ± 2.57 15.40 ± 5.61 2h 24.80 ± 3.12 -1.32 ± 2.77 12.67 ± 4.36 3h 27.56 ± 4.30 -2.22 ± 1.02 14.40 ± 4.87 4h 28.35 ± 3.13 -0.56 ± 0.36 13.77 ± 0.91 5h 24.62 ± 0.81 1.29 ± 1.22 8.70 ± 1.20 6h 28.96 ± 2.17 0.17 ± 0.90 11.82 ± 1.66

Table 6. Determination of chromaticity of fresh herbs after soaking time and temperature

Fresh herbs L value a value b value 2 minutes 27.20 ± 1.22 -13.73 ± 0.67 23.35 ± 3.16 3 minutes 23.38 ± 0.37 -10.69 ± 0.98 16.14 ± 2.17 4 minutes 27.67 ± 2.43 -13.30 ± 2.27 21.65 ± 5.36

Table 7. Sensory Test by Blanching Time

Bracken color incense Exterior Organization Full symbol 3 minutes 5.09 ± 1.58 4.64 ± 1.21 5.27 ± 0.79 5.00 ± 0.89 5.46 ± 1.04 5 minutes 5.09 ± 1.22 5.18 ± 0.75 4.91 ± 0.83 4.91 ± 1.04 5.27 ± 1.01 7 minutes 4.46 ± 1.21 4.46 ± 1.29 4.55 ± 1.21 4.82 ± 1.66 4.73 ± 1.35

Fresh herbs color incense Exterior Organization Full symbol 2 minutes 5.56 ± 0.88 5.11 ± 0.78 5.33 ± 0.71 5.00 ± 0.57 5.00 ± 0.71 3 minutes 5.22 ± 0.97 5.22 ± 1.20 5.11 ± 0.78 5.33 ± 0.71 5.78 ± 0.83 4 minutes 4.89 ± 1.62 4.56 ± 1.42 4.56 ± 1.42 5.33 ± 1.00 5.56 ± 1.13

Table 8. Fern Sensory Test by Blazing Time, Soaking Temperature and Soaking Time

color 3 5 7 20 30 40 20 30 40 20 30 40 One 5.22 ± 0.97 5.56 ± 1.33 4.67 ± 1.58 6.22 ± 1.09 6.44 ± 0.73 5.11 ± 1.62 4.33 ± 1.32 5.00 ± 1.00 4.67 ± 1.41 2 4.89 ± 1.76 5.56 ± 1.13 5.67 ± 1.66 5.56 ± 1.01 5.89 ± 1.05 4.33 ± 1.23 5.00 ± 1.00 6.33 ± 0.71 5.89 ± 1.45 3 4.33 ± 1.87 4.78 ± 1.64 4.67 ± 1.66 5.11 ± 1.45 4.89 ± 1.05 5.22 ± 1.39 5.56 ± 1.51 5.44 ± 0.73 5.44 ± 1.13 4 5.00 ± 1.87 3.78 ± 1.39 4.78 ± 1.30 4.33 ± 2.445 4.22 ± 1.30 4.56 ± 2.07 5.22 ± 1.56 4.33 ± 1.32 4.22 ± 1.20 5 5.22 ± 1.09 4.44 ± 1.42 4.89 ± 1.45 5.11 ± 1.45 3.78 ± 1.48 4.89 ± 1.45 5.11 ± 1.45 3.44 ± 1.24 5.33 ± 1.32 6 4.11 ± 1.45 3.11 ± 1.69 4.78 ± 1.56 4.78 ± 0.97 2.89 ± 1.45 4.22 ± 1.92 4.22 ± 1.48 2.67 ± 1.80 3.78 ± 1.30

incense 3 5 7 20 30 40 20 30 40 20 30 40 One 4.44 ± 1.94 4.78 ± 1.56 3.33 ± 2.06 4.56 ± 1.67 4.67 ± 2.06 4.22 ± 2.33 3.89 ± 1.90 5.56 ± 1.59 4.33 ± 2.00 2 4.33 ± 2.29 4.67 ± 1.73 4.78 ± 1.99 4.78 ± 1.09 5.11 ± 1.45 3.89 ± 1.27 3.56 ± 1.24 5.56 ± 1.42 3.56 ± 1.81 3 4.22 ± 1.30 4.00 ± 1.73 4.22 ± 1.86 4.78 ± 1.92 4.67 ± 1.50 4.222 ± 1.86 4.89 ± 1.36 4.78 ± 0.67 4.67 ± 1.94 4 3.78 ± 1.99 4.11 ± 1.54 3.78 ± 1.39 3.56 ± 1.59 3.44 ± 1.33 4.44 ± 1.94 3.67 ± 1.66 5.00 ± 1.12 4.56 ± 0.73 5 4.78 ± 1.99 4.44 ± 1.88 4.78 ± 1.30 4.44 ± 1.33 3.67 ± 1.32 5.00 ± 1.32 5.11 ± 0.78 ^c 3.667 ± 1.58 4.22 ± 1.56 6 3.78 ± 0.97 3.89 ± 1.45 4.00 ± 1.94 4.11 ± 1.62 3.78 ± 1.39 3.44 ± 1.51 5.33 ± 0.87 3.89 ± 1.76 2.78 ± 1.20

Exterior 3 5 7 20 30 40 20 30 40 20 30 40 One 4.78 ± 1.64 5.00 ± 1.41 4.11 ± 2.09 6.11 ± 1.05 5.22 ± 1.64 4.11 ± 1.97 5.00 ± 1.66 4.78 ± 1.20 5.00 ± 1.73 2 4.89 ± 1.97 5.33 ± 1.23 4.44 ± 1.67 4.56 ± 1.67 ^ab 5.44 ± 1.24 5.22 ± 1.64 4.89 ± 1.54 5.44 ± 1.74 5.11 ± 1.62 3 4.67 ± 1.32 4.78 ± 1.79 ^b 5.44 ± 1.59 4.89 ± 1.27 4.56 ± 1.42 4.44 ± 1.51 4.44 ± 1.59 5.44 ± 0.53 5.56 ± 1.01 4 5.56 ± 1.13 4.44 ± 1.94 5.44 ± 1.88 5.11 ± 1.76 4.11 ± 1.62 4.33 ± 1.80 4.78 ± 1.72 3.89 ± 1.27 5.00 ± 1.73 5 4.44 ± 1.33 4.67 ± 1.32 5.44 ± 1.13 4.44 ± 1.42 3.89 ± 1.27 4.44 ± 1.42 5.67 ± 1.23 4.56 ± 1.94 4.89 ± 1.05 6 4.44 ± 1.81 3.67 ± 1.41 4.11 ± 1.36 4.78 ± 1.79 3.44 ± 1.59 4.11 ± 1.45 4.78 ± 1.64 3.44 ± 1.81 4.00 ± 1.32

group 3 5 7 20 30 40 20 30 40 20 30 40 One 5.33 ± 1.41 5.33 ± 1.58 4.11 ± 1.27 4.78 ± 1.72 4.89 ± 1.36 4.11 ± 1.36 4.44 ± 1.33 4.78 ± 1.09 4.67 ± 1.23 2 4.44 ± 1.67 4.33 ± 1.87 5.33 ± 1.58 4.67 ± 1.00 4.89 ± 1.45 4.44 ± 1.01 5.11 ± 1.76 4.67 ± 1.50 4.33 ± 0.87 3 4.56 ± 1.42 4.89 ± 1.76 5.33 ± 1.41 5.33 ± 1.23 5.33 ± 0.87 5.67 ± 1.41 4.89 ± 1.62 5.11 ± 1.76 5.22 ± 1.56 4 4.89 ± 1.54 4.00 ± 1.73 3.89 ± 1.36 4.56 ± 1.94 4.22 ± 1.56 4.22 ± 1.92 4.44 ± 0.73 4.11 ± 0.78 5.22 ± 1.09 5 4.44 ± 1.33 3.78 ± 1.09 4.56 ± 1.33 4.44 ± 1.13 4.89 ± 1.62 5.33 ± 1.00 5.78 ± 1.09 5.00 ± 1.23 5.11 ± 1.69 6 4.22 ± 1.72 4.44 ± 1.59 5.44 ± 1.42 4.78 ± 1.39 4.11 ± 1.17 5.00 ± 1.32 4.89 ± 1.45 4.00 ± 1.87 4.89 ± 1.45

all 3 5 7 20 30 40 20 30 40 20 30 40 One 5.22 ± 1.39 5.33 ± 1.58 4.56 ± 1.81 5.56 ± 0.88 5.89 ± 1.17 4.78 ± 1.79 5.00 ± 1.12 4.89 ± 0.78 3.89 ± 1.83 2 4.78 ± 1.48 4.78 ± 1.39 5.11 ± 1.69 4.89 ± 1.27 5.56 ± 1.24 4.67 ± 1.12 4.44 ± 1.01 6.00 ± 0.87 5.22 ± 1.56 3 5.22 ± 0.97 5.00 ± 1.32 5.11 ± 1.54 4.89 ± 1.54 4.78 ± 0.97 5.00 ± 1.23 5.00 ± 0.87 5.11 ± 0.78 5.67 ± 1.00 4 4.78 ± 1.56 3.89 ± 1.83 4.56 ± 1.01 4.56 ± 1.88 4.11 ± 1.27 3.78 ± 1.78 5.11 ± 1.17 4.44 ± 0.88 4.56 ± 1.67 5 5.00 ± 1.32 3.78 ± 1.79 5.11 ± 1.05 4.11 ± 1.17 4.56 ± 1.24 5.33 ± 1.00 5.44 ± 1.59 3.89 ± 1.17 5.00 ± 1.41 6 3.56 ± 1.24 3.67 ± 1.41 4.22 ± 1.64 4.11 ± 1.27 3.56 ± 1.42 4.22 ± 1.30 4.78 ± 1.48 3.11 ± 1.62 4.11 ± 1.17

Table 9. Total Phenolic Content of Sprouts by Blanching Time

Raw 2 minutes 3 minutes 4 minutes 5 minutes Total phenolic content 7.57 ± 0.28 7.59 ± 0.33 7.92 ± 0.06 8.53 ± 0.71 6.45 ± 0.59

Table 10. Hydration Restoration Forces of Lyophilized Fern and Sprouts

Time in seconds 20 ℃ Bracken Fresh herbs 30 717.05 ± 76.64 501.96 ± 58.35 60 760.77 ± 47.75 630.96 ± 105.41 90 889.83 ± 59.70 481.71 ± 116.84 120 934.57 ± 72.16 577.99 ± 37.68 150 1002.67 ± 34.06 652.32 ± 91.52 180 1026.46 ± 43.09 714.31 ± 48.72 210 1059.05 ± 3.86 603.64 ± 145.48 240 1036.49 ± 48.16 637.13 ± 31.52

Time in seconds 30 ℃ Bracken Fresh herbs 15 589.60 ± 79.13 489.91 ± 31.51 30 635.68 ± 57.52 553.51 ± 35.44 45 911.14 ± 80.86 688.93 ± 49.02 60 1104.86 ± 45.45 788.67 ± 67.94 75 1046.63 ± 46.01 784.82 ± 54.30 90 1016.51 ± 98.09 769.84 ± 41.71 105 1035.90 ± 26.90 906.37 ± 63.30 120 1057.55 ± 46.15 878.05 ± 36.14

         Figure 1. Changes in moisture content during storage of dried ferns

         Figure 2. Changes in L value during storage of dried ferns

         Figure 3. Changes of a value during storage of dried ferns

         Figure 4. Changes in b value during storage of dried ferns

         Figure 5. Changes in brownness during storage of dried ferns

         Figure 6. Changes in water activity of dried ferns during storage

         Figure 7. Textural changes during storage of dried ferns

        Figure 8. General bacterial changes during storage of dried ferns

        Figure 9. Changes of Yeast and Mold During Storage of Dry Ferns

         Figure 10. Changes in moisture content during storage of dried medicinal herbs

         Figure 11. Changes in L value during Storage of Dried Sprouts

         Figure 12. Changes of a value during storage of dried medicinal herbs

         Figure 13. Changes in b value during storage of dried medicinal herbs

         Figure 14. Changes in Brownness during Storage of Dried Sprouts

         Figure 15. Changes in water activity during storage of dried herbs

         Figure 16. Changes in texture during storage of dried herbs

        Figure 17. Changes of General Bacteria during Storage of Dried Herbs

Figure 18. Changes in Yeast and Mold During Storage of Dried Herbs

Claims (1)

The manufacturing process and packaging of bracken, which consists of boiling fresh bracken in boiling water for 5 minutes, cooling, shaping the shape using a tray, freezing, and freezing-drying and packing with nitrogen.