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Steam and microwave joint enzyme deactivation method of artemisia integrifolia

A technology for inactivating artemisia buds and enzymes, which is applied in the direction of heating and preserving fruits/vegetables, etc., which can solve the problems of short storage period, unfavorable deactivation of artemisia annua buds by blanching, and low enzyme inactivation rate, so as to achieve low loss of nutrients, Avoid the yellowing of the vegetable body and effectively inactivate the enzyme

Inactive Publication Date: 2015-06-03
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the hot water blanching process, if the blanching time is long, the enzyme inactivation rate is higher, but at the same time, the vegetables are prone to yellowing and softening, and the nutrients such as vitamin C are greatly lost; if the blanching time is short, the enzyme inactivation rate is low , and the storage period is short
Steam blanching is to gradually heat the sample from the surface to the inside. This method does not completely kill the enzyme in the sample in a short period of time, so it is not conducive to the blanching of Artemisia annua buds.
Microwave blanching is to heat directly from the inside of the sample to the surface. The microwave penetrating power is strong, and the enzyme is more thoroughly and uniformly killed, but the energy consumption is large, and at a lower power (such as 150W), the time to kill the enzyme is longer.

Method used

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0008] Specific embodiment 1: select the Artemisia annua buds of consistent size, no mechanical damage, no damage by disease and insect, drain and weigh 30g sample after cleaning, steam temperature is 100°C, treatment time 1min, microwave power 400W, treatment time 2min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 95.01% and 96.84%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll are only 16.33% and 13.17%.

specific Embodiment approach 2

[0009] Specific embodiment 2: select the Artemisia annua buds of the same size, no mechanical damage, no damage by disease and insect, drain and weigh 30g samples after cleaning, steam temperature is 100°C, treatment time 1.5min, microwave power 400W, treatment time 1.5min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 95.65% and 96.88%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll are 16.56% and 13.85%.

specific Embodiment approach 3

[0010] Specific embodiment 3: select the Artemisia annua buds of the same size, no mechanical damage, no damage by disease and insect pests, drain and weigh 30g samples after cleaning, the steam temperature is 100°C, the treatment time is 2min, the microwave power is 400W, and the treatment time is 1min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 96.74% and 97.45%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll reach 16.81% and 14.23%.

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Abstract

The invention discloses a steam and microwave joint enzyme deactivation method of artemisia integrifolia. The steam and microwave joint enzyme deactivation method comprises the following specific steps: removing impurities from fresh artemisia integrifolia, cleaning, and draining off; firstly, blanching the fresh artemisia integrifolia through a steam generator at 75-100 DEG C for 1-3.0 minutes; and treating the sample which is blanched by steam through a microwave heating device, wherein the power is set to be 300-550W and the heating time is set to be 1-3.0 minutes, and thus finishing the overall enzyme deactivation treatment. Treatment such as color protection, brittleness-keeping and salting is carried out on the deactivated sample, and finally vacuum packing is carried out, so as to obtain the final artemisia integrifolia product. The method disclosed by the invention is reasonable in processing equipment design, appropriate in technological parameter selection, and suitable for enzyme deactivation of leaf vegetables, stem and leaf vegetables and wild vegetables; high energy consumption of a conventional enzyme deactivation method can be reduced; the enzyme inhibition rate can be effectively improved; the plant tissue structure is kept; and meanwhile, the defects that vegetable bodies become soft and yellow, and are relatively large in nutrient loss caused by traditional enzyme deactivation are overcome. According to the method, a basis can be provided for storage and preservation of wild vegetables and food processing and development.

Description

technical field [0001] A method for combined steam and microwave enzyme inactivation of willow wormwood buds belongs to the technical field of agricultural product processing, and specifically relates to a combined steam and microwave treatment technology to finally obtain a willow wormwood bud product with no yellowing or softening of the vegetable body and less loss of nutritional components. It provides a basis for the storage and preservation of wild vegetables and the development of processed food. Background technique [0002] Artemisia integrifolia (Artemisia integrifolia L.), also known as Artemisia willow, Artemisia annua, Artemisia Artemisia Artemisia, Artemisia alba, etc., is a perennial herbaceous plant of Compositae. It has a slightly bitter taste and damp nature. Artemisia annua buds have high nutritional value, among which, every 100g of fresh artemisia artemisiae buds contains 3.7g of protein, 0.7g of fat, 9.0g of carbohydrates, 2.1g of crude fiber, 4.4mg of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/01
Inventor 谢凤英张秀玲程雪刘旭校颜玲刘茜茜孙瑞瑞李铁柱张杰
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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