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A method for controlling the volatile components of vacuum freeze-dried shallots

A technology of vacuum freeze-drying and volatile components, which is applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc. It can solve the problems of affecting the quality of finished products, the loss of volatile capsaicin, and the color is not easy to control, etc., to achieve Color protection, effect of accelerating the freezing process

Active Publication Date: 2017-10-27
JIANGSU NATURAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The loss of its color and volatile functional components is relatively large
[0004] The traditional vacuum freeze-drying process of shallots is: sorting, rinsing, removing stems, clothes, blanching, drying, packing, vacuum freeze-drying, etc. The loss of ether and volatile capsaicin is large. In addition, the color is not easy to control. The chlorophyll is greatly affected by scalding, which seriously affects the quality of the finished product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for controlling the volatile components of shallots in vacuum freeze-drying, comprising the following steps: A, raw material processing: fresh shallots are selected, rinsed, pedicled, and white coat removed;

[0026] B. Slice the shallots treated in step 1, use 1~2% salt water to flow for 2 minutes, add salt continuously, and control its concentration between 1~2%;

[0027] C. Dipping: After the above-mentioned salt water is rinsed, soak the shallots in a water tank with 0.001~0.005% (volume ratio) trehalose 10% solution, and soak for 3 minutes;

[0028] D. Microwave enzyme inactivation: Microwave frequency is 2450±50MHz, treatment is 10min, and the central temperature of shallots is 65°C;

[0029] E. Plate: the thickness is 6cm;

[0030] F. Vacuum freeze-drying: The freezing temperature is -35°C--30°C, the freezing time is 6 hours, the vacuum degree of the drying box reaches 500Pa during dehydration, the temperature of the heating plate in the sublimation dry...

Embodiment 2

[0032] A method for controlling the volatile components of shallots in vacuum freeze-drying, comprising the following steps: A, raw material processing: fresh shallots are selected, rinsed, pedicled, and white coat removed;

[0033] B. Slice the shallots treated in step 1, use 1~2% salt water to flow for 2 minutes, add salt continuously, and control its concentration between 1~2%;

[0034] C. Dipping: After the above-mentioned salt water is rinsed, soak the shallots in a water tank with 0.001~0.005% (volume ratio) trehalose 10% solution, and soak for 4 minutes;

[0035] D. Microwave enzyme inactivation: The microwave frequency is 2450±50MHz, the treatment is 10~15min, and the central temperature of shallots is 70°C;

[0036] E. Plate: the thickness is 8cm;

[0037] F. Vacuum freeze-drying: The freezing temperature is -35°C—-30°C, the freezing time is 7.5 hours, the vacuum degree of the drying box reaches 700Pa during dehydration, the temperature of the heating plate in the su...

Embodiment 3

[0039] A method for controlling the volatile components of shallots in vacuum freeze-drying, comprising the following steps: A, raw material processing: fresh shallots are selected, rinsed, pedicled, and white coat removed;

[0040] B. Slice the shallots treated in step 1, use 1~2% salt water to flow for 2 minutes, add salt continuously, and control its concentration between 1~2%;

[0041] C. Immersion: After the above-mentioned salt water is rinsed, soak the shallots in a water tank with 0.001~0.005% (volume ratio) trehalose 10% solution, and soak for 5 minutes;

[0042] D. Microwave enzyme inactivation: Microwave frequency is 2450±50MHz, treatment is 15min, and the central temperature of shallots is 75°C;

[0043] E. Plate: the thickness is 10cm;

[0044] F. Vacuum freeze-drying: the freezing temperature is -35°C—-30°C, the freezing time is 9 hours, the vacuum degree of the drying box reaches 850Pa during dehydration, the temperature of the heating plate in the sublimation ...

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PUM

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Abstract

The invention discloses a method for controlling volatile components of shallots in vacuum freeze-drying, and belongs to the technical field of vegetable food processing. The main processing process is as follows: first select the green onion raw material, wash, remove the stalk, remove the clothes, cut, rinse, soak in microwave to kill enzymes, drain, vacuum freeze-dry, cool, and pack. The invention adopts techniques such as washing with salt water, impregnating trehalose, and inactivating enzymes with microwaves, so as not to change the quality of vacuum freeze-dried shallot products, and at the same time, it is more conducive to the preservation of allyl sulfide and volatile capsaicin.

Description

technical field [0001] The invention relates to a method for controlling the volatile components of vacuum freeze-dried shallots. Background technique [0002] Shallots belong to Liliaceae. They are the stems and leaves of the perennial herb Allium scallion. The upper part is green green onion leaves and the lower part is white scallion white. Originally produced in Siberia, my country has a long history of cultivation and is widely distributed. It is generally eaten fresh. [0003] Vacuum freeze-drying technology has been successfully applied in the fruit and vegetable processing industry. However, it is difficult to control the quality of shallots using conventional vacuum freeze-drying technology. The shallots contain allyl sulfide and volatile capsaicin, and allyl sulfide will stimulate Secretion of gastric juice, and helps to increase appetite. At the same time, allyl sulfide can remove the peculiar smell in greasy and savory dishes such as fishy and mutton, produce s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024A23B7/01A23B7/08A23B7/157
Inventor 单艳琴张洪孝肖功年
Owner JIANGSU NATURAL FOOD
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