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Vacuum freeze-drying processing technology for green asparagus

A technology of vacuum freeze-drying and processing technology, which is applied in food drying, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc. It can solve the problems of low technical content, high production cost, perishable deterioration, etc., and achieve cost reduction, Easy to transport and good storage

Inactive Publication Date: 2016-09-07
SHANDONG JINGU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The physiological metabolism of high-quality green asparagus is active after harvesting, the quality declines rapidly, and it is easy to rot and deteriorate. However, traditional processing methods such as quick-freezing, refrigeration and canning have low technical content, and green asparagus has great sensory and nutritional losses, high production costs, and high product added value. Small

Method used

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  • Vacuum freeze-drying processing technology for green asparagus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Raw material acceptance: the diameter is required to be 3-8mm, no rotten ends, no rust spots, no thick fibers, etc. On the table, manually use a kitchen knife to cut off mud roots, white roots, rotten heads and serious purple roots, and pick out various impurities such as silk threads, grasses, hairs, etc.; pay attention to the plastic ropes that bind asparagus must not be mixed into the product; the diameter> 8mm asparagus requires cutting with a knife. Special inspection is carried out on the desktop to remove unqualified products such as mud roots, white roots, and rotten heads, as well as various residual foreign impurities. If the unqualified products are serious, they will be returned for rework. After acceptance, the asparagus is first washed with high-pressure water to remove a large amount of sediment on its surface, then soaked in multiple pools and manually scrubbed several times, and the water is changed more frequently, and the bubble cleaner is cleaned. P...

Embodiment 2

[0037] Raw material acceptance: the diameter is required to be 3-8mm, no rotten ends, no rust spots, no thick fibers, etc. On the table, manually use a kitchen knife to cut off mud roots, white roots, rotten heads and serious purple roots, and pick out various impurities such as silk threads, grasses, hairs, etc.; pay attention to the plastic ropes that bind asparagus must not be mixed into the product; the diameter> 8mm asparagus requires cutting with a knife. Special inspection is carried out on the desktop to remove unqualified products such as mud roots, white roots, and rotten heads, as well as various residual foreign impurities. If the unqualified products are serious, they will be returned for rework. After acceptance, the asparagus is first washed with high-pressure water to remove a large amount of sediment on its surface, then soaked in multiple pools and manually scrubbed several times, and the water is changed more frequently, and the bubble cleaner is cleaned. P...

Embodiment 3

[0039]Raw material acceptance: the diameter is required to be 3-8mm, no rotten ends, no rust spots, no thick fibers, etc. On the table, manually use a kitchen knife to cut off mud roots, white roots, rotten heads and serious purple roots, and pick out various impurities such as silk threads, grasses, hairs, etc.; pay attention to the plastic ropes that bind asparagus must not be mixed into the product; the diameter> 8mm asparagus requires cutting with a knife. Special inspection is carried out on the desktop to remove unqualified products such as mud roots, white roots, and rotten heads, as well as various residual foreign impurities. If the unqualified products are serious, they will be returned for rework. After acceptance, the asparagus is first washed with high-pressure water to remove a large amount of sediment on its surface, then soaked in multiple pools and manually scrubbed several times, and the water is changed more frequently, and the bubble cleaner is cleaned. Pu...

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Abstract

The invention relates to a vacuum freeze-drying processing technology for green asparagus. The vacuum freeze-drying processing technology comprises the following steps: blanching, blending with sugar, refrigeration, vacuum drying, etc. In the step of blanching, green asparagus is blanched in a NaCl boiled water solution with a weight fraction of 0.2% for 1 min; then a glucose solution with a weight percentage concentration of 50% is added into asparagus laid on a dish, wherein the weight of the glucose solution is 3% of the weight of the asparagus; then the asparagus is subjected to quick-freezing at -20 DEG C for 4 h and sublimation at a vacuum degree of 55 pa and a temperature of 55 DEG C for 10 h successively; and finally, the asparagus is subjected to desorption at a vacuum degree of 55 pa and a temperature of 65 DEG C for 8 h. The vacuum freeze-drying processing technology has the beneficial effects that the technology can maximally maintain the color, fragrance, taste, nutritional components, appearance and shape of original fresh asparagus and enables the asparagus to have excellent rehydration characteristics; no additive is needed, so the processed asparagus is a real green foodstuff; the processed asparagus can be stored at normal temperature for at least two years or above and does not need refrigeration or cold-chain transport, so cost for long-term refrigeration is reduced; and the processed asparagus is light in weight and is convenient to transport.

Description

(1) Technical field [0001] The invention belongs to the technical field of green asparagus processing, in particular to a vacuum freeze-drying processing technology of green asparagus. (2) Background technology [0002] Asparagus is a rare vegetable with excellent taste. Its young stems have delicious and fragrant flavor, soft and delicious fiber, can increase appetite and help digestion. It has rich nutrition and high medicinal value. One of the famous dishes" and "the first anti-cancer fruit and vegetable", has the reputation of "king of vegetables". Asparagus is rich in mannose, amino acids, vitamins, nucleic acids and various mineral elements such as Se, Mo, Mg, Fe, Cr, etc., which play an important role in preventing and treating cancer and heart disease. In recent years, it has been found that asparagus also contains asparaginase, which can treat leukemia, so it is a healthy vegetable that is delicious, nutritious and can prevent and treat diseases. [0003] The edib...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/04A23B7/02
CPCA23B7/0433A23B7/02A23V2002/00A23V2250/61A23V2300/10
Inventor 张庆剑
Owner SHANDONG JINGU FOOD
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