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Processing method for dehydrated mulberry leaves

A processing method and technology of mulberry leaves, applied in the processing field of dehydrated mulberry leaves, can solve problems such as no large-scale dehydrated mulberry leaf production lines, and achieve the effects of improving taste and lack of flavor, good palatability, and avoiding damage

Active Publication Date: 2014-03-05
GUANGDONG XINDA CHRYSALIS SILK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, the field of dehydrated vegetables has made great progress, and various products emerge in an endless stream. However, due to the limitations of various technical conditions, there has not been a large-scale dehydrated mulberry leaf production line.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Blanch and cool: take 1-8 fresh mulberry leaves, wash and soak in 0.5% edible Na 2 CO 3 In the solution, carry out ultrasonic low-temperature blanching treatment, the ultrasonic frequency used is 40KHz, the ultrasonic power is 500W, the temperature is 35°C, the processing time is 5min, and then it is taken out and cooled rapidly with cold water;

[0024] (2) Dehydration and drying: the cooled mulberry leaves are dried in a dehydrator, and then sent to hot air drying equipment to dry at 65°C until the moisture content is 30%~50%;

[0025] (3) Osmotic drying: The dried mulberry leaves are immersed in 10% glucose and lactose in a 2:1 weight ratio for osmosis treatment for 10 minutes, and then sent to the heat pump drying equipment to dry at 50°C until the water content is below 10°C. %the following.

Embodiment 2

[0027] (1) Blanch and cool: take fresh mulberry leaves with 1~8 leaves, wash and soak in 1% edible NaHCO 3 In the solution, ultrasonic low-temperature blanching treatment is carried out, the ultrasonic frequency used is 60KHz, the ultrasonic power is 300W, the temperature is 45°C, and the treatment time is 3min. , then remove and cool quickly with cold water;

[0028] (2) Dehydration and drying: the cooled mulberry leaves are dried in a dehydrator, and then sent to hot air drying equipment to dry at 75°C until the moisture content is 30%~50%;

[0029] (3) Osmotic drying: The dried mulberry leaves are immersed in 5% glucose and lactose in a 2:1 weight ratio for osmosis treatment for 20 minutes, and then sent to the heat pump drying equipment to dry at 55°C until the water content is below 10°C. %the following.

Embodiment 3

[0031] (1) Blanch and cool: take 1-8 fresh mulberry leaves, wash and soak in 0.5% edible Na 2 CO 3 In the solution, carry out ultrasonic low-temperature blanching treatment, the ultrasonic frequency used is 50KHz, the ultrasonic power is 400W, the temperature is 40°C, the processing time is 4min, and then it is taken out and cooled rapidly with cold water;

[0032] (2) Dehydration and drying: the cooled mulberry leaves are dried in a dehydrator, and then sent to hot air drying equipment to dry at 70°C until the moisture content is 30%~50%;

[0033] (3) Osmotic drying: The dried mulberry leaves are immersed in 8% glucose and lactose in a 2:1 weight ratio for osmosis treatment for 15 minutes, and then sent to the heat pump drying equipment to dry at 50°C until the water content is below 10°C. %the following.

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PUM

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Abstract

The invention discloses a processing method for dehydrated mulberry leaves. The processing method comprises the following steps: (1) blanching and cooling, namely cleaning fresh mulberry leaves at 1 to 8 leaf positions, immersing the cleaned fresh mulberry leaves in alkaline liquid, performing ultra-low-temperature blanching processing, fishing out the processed mulberry leaves, and cooling the processed mulberry leaves quickly by using cold water; (2) dehydrating and drying, namely drying the cooled mulberry leaves in a dehydrator, and drying the dried mulberry leaves in hot air drying equipment until the water content is 30 to 50 percent; (3) permeating and drying, namely immersing the dried mulberry leaves in compound sugar liquid for permeation treatment, drying the mulberry leaves in a heat pump drying equipment again until the water content is below 10 percent. According to the processing method, an alkali liquid ultra-low-temperature blanching technology is adopted, so that the damage to nutritional active ingredients caused by the high temperature is avoided and the effect on removing the grass flavor is good compared with that in a conventional blanching mode.

Description

technical field [0001] The invention relates to a processing method of dehydrated mulberry leaves, belonging to the technical field of food processing. Background technique [0002] Mulberry leaves are the leaves of the deciduous trees of the Moraceae family. It is a "medicine and food" food announced by the Ministry of Health. Endurance and other health functions. For a long time, sericulture production has gradually formed the traditional silk industry thinking mode of "planting mulberry and raising silkworms". However, from the perspective of the concept of efficient utilization of material resources and maximization of economic benefits, the comprehensive utilization and development of sericulture resources is still lacking in depth and has not reached Make the best use of everything. As a by-product of traditional sericulture resources, mulberry leaves have a very low utilization rate except for sericulture, so they also have high development value for food and medici...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/02A23B7/022A23B7/157
Inventor 刘军邹宇晓廖森泰沈维治林光月施英刘凡穆利霞郑善清姚锡镇
Owner GUANGDONG XINDA CHRYSALIS SILK
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