Processing method of vegetable powder

Abstract

The invention provides a processing method of vegetable powder. The method comprises the following steps: cleaning vegetables with clear water; cutting the vegetables into small granules being about 1cm by using a pulverizer; crushing the cut raw materials into small granules being about 3mm by using a squirrel-cage crusher; cutting and grinding the raw materials into a pulp being 0.00127mm by using a miniature UrschelComitrol1700-type cutter by setting the rotating speed of the cutter as 9000 revolutions per minute; concentrating the raw materials into 45% to 50% of viscous pulp by using a scraper-type thickener; pumping the concentrated pulp into a vacuum drier and drying the pulp at five sections by respectively setting the temperatures as 38 DEG C, 35 DEG C, 30 DEG C, 25 DEG C and 5 DEG C and the vacuum degree as 23MPa; and pulverizing the pulp which is dried according to user requirements by using a water-ring-type pulverizer. According to the method provided by the invention, effective components such as fibers, sugar, vitamins and the like in the vegetables can be fully reserved; the process procedures are shortened; the quality of the vegetable powder is ensured; the energy consumption of the production is lowered; the utilization rate of the raw materials is increased.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a vegetable powder processing method. Background technique: [0002] At present, the production process of vegetable powder adopts spray drying, and the dispersibility, taste and powder shape of spray-dried products have relatively large defects; Additives such as hydrophilic colloid or modified starch change some functional properties of vegetable powder. In addition, when spray drying is carried out at a drying temperature above 155°C, nutrients such as vitamins and quercetin in raw materials will be modified or lost. , resulting in low raw material utilization and high energy consumption in production. Invention content: [0003] The purpose of the present invention is to adopt micro-cutting and vacuum low-temperature drying technology to fully cut the fibers in vegetables, and the fiber particle size reaches 0.00127mm. Using vacuum low-temperature drying technology, the drying ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to adopt micro-cutting and vacuum low-temperature drying technology to fully cut the fibers in vegetables, and the fiber particle size reaches 0.00127mm. Using vacuum low-temperature drying technology, the drying temperature is 38 ° C, and the production process of vacuum degree is 23Mpa can fully retain vegetables. Active ingredients such as fiber, sugar, and vitamins shorten the process links, ensure product quality, reduce production energy consumption, improve the utilization rate of raw materials, and solve the problem of insufficient cutting of plant dietary fiber, loss of vitamins, and utilization of raw materials in traditional production processes. The problem of low efficiency and high energy consumption