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Vacuum drying technology for ferns

A technology of vacuum drying and bracken, which is used in food drying, fruit and vegetable preservation, food preservation, etc., can solve the large gap between vitamin C content and rehydration, the loss of vitamin C and iron content, and the uneven quality of bracken. problems, to reduce the loss of nutritional value, inhibit browning, and shorten the drying time.

Inactive Publication Date: 2017-09-08
ANHUI HEQUAN FARM ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bracken, also known as faucet, wishful vegetable, fist vegetable, is a kind of wild vegetable. The dishes it cooks are ruddy in color, soft and tender in texture, rich in fragrance, and rich in amino acids, multivitamins, and trace elements, including Bracken, fern glycosides, sterols and other unique nutrients are known as the "king of mountain vegetables". 1. The color, vitamin C content and rehydration of the bracken after hot air drying are quite different. The quality of the dried bracken is uneven, which will cause a large loss of vitamin C and iron content in the bracken. Reduced the nutrition of the bracken

Method used

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  • Vacuum drying technology for ferns
  • Vacuum drying technology for ferns

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A bracken vacuum drying process, comprising the following steps:

[0020] (1) Picking: pick fresh and tender, crisp green bracken, with fist-like bent leaves, 10cm long, 3mm in diameter, and an average water content of 91.52%;

[0021] (2) Cleaning: After removing the roots of the bracken, wash it with clean water once to remove the surface stains and sediment, drain the water on the surface, soak the bracken in the protective solution for 30 minutes, and then use ultrasonic treatment with a power of 250W 1min, then take out the bracken, and drain the surface moisture; the preparation method of the protective solution is: after mixing the melon seeds and grape seeds in a mass ratio of 3:1, the mixture is obtained, and the mixture is crushed, and the crushed Mix the mixture with water at a mass ratio of 1:100, heat it to 80°C, keep it warm for 4 hours, lower the temperature to 50°C, stir at 550r / min for 20min, then filter, and the filtrate is the required protective solu...

Embodiment 2

[0032] A bracken vacuum drying process, comprising the following steps:

[0033] (1) Picking: pick fresh and tender, crisp green, fist-shaped bent leaves, 25cm long, 4mm in diameter, and an average water content of 91.52% bracken;

[0034] (2) Cleaning: After removing the roots of the bracken above, wash it with clean water to remove the surface stains and sediment, drain the water on the surface, soak the bracken in the protective solution for 40 minutes, and then use ultrasonic treatment with a power of 250W 1min, then take out the bracken, and drain the surface moisture; the preparation method of the protective solution is: after mixing the melon seeds and grape seeds in a mass ratio of 3:1, the mixture is obtained, and the mixture is crushed, and the crushed Mix the mixture with water at a mass ratio of 1:100, heat it to 80°C, keep it warm for 4 hours, lower the temperature to 50°C, stir at 550r / min for 20min, then filter, and the filtrate is the required protective soluti...

Embodiment 3

[0045] A bracken vacuum drying process, comprising the following steps:

[0046] (1) Picking: pick fresh and tender, crisp green, fist-shaped bent leaves, 15cm long, 3mm in diameter, and an average water content of 91.52% bracken;

[0047](2) Cleaning: After removing the roots of the bracken, wash it with clean water once to remove surface stains and sediment, drain the surface, soak the bracken in the protective solution for 35 minutes, and then use ultrasonic treatment with a power of 250W 1min, then take out the bracken, and drain the surface moisture; the preparation method of the protective solution is: after mixing the melon seeds and grape seeds in a mass ratio of 3:1, the mixture is obtained, and the mixture is crushed, and the crushed Mix the mixture with water at a mass ratio of 1:100, heat it to 80°C, keep it warm for 4 hours, lower the temperature to 50°C, stir at 550r / min for 20min, then filter, and the filtrate is the required protective solution;

[0048] (3) B...

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PUM

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Abstract

The invention discloses a vacuum drying technology for ferns. The vacuum drying technology comprises the following steps of (1) performing picking; (2) performing cleaning; (3) performing blanching and performing cooling; (4) performing vacuum drying; and (5) performing packaging, and performing storage. According to the vacuum drying technology disclosed by the invention, the ferns are treated through a drying technology, synergistic reaction is performed with compounding protection fluid, and the ferns are cared in the process of cleaning, blanching and cooling, so that the running-off rate of nutrient substances of the ferns in the treatment process can be greatly reduced, and the color protection effects of the ferns in the blanching process are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bracken vacuum drying process. Background technique [0002] Bracken, also known as faucet, wishful vegetable, fist vegetable, is a kind of wild vegetable. The dishes it cooks are ruddy in color, soft and tender in texture, rich in fragrance, and rich in amino acids, multivitamins, and trace elements, including Bracken, fern glycosides, sterols and other unique nutrients are known as the "king of mountain vegetables". 1. The color, vitamin C content and rehydration of the bracken after hot air drying are quite different. The quality of the dried bracken is uneven, which will cause a large loss of vitamin C and iron content in the bracken. Reduced the nutrition of bracken. Contents of the invention [0003] The object of the invention is to provide a bracken vacuum drying process aimed at the existing problems. [0004] The present invention is achieved ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/022
CPCA23B7/022A23V2002/00A23V2250/21A23V2300/10A23V2300/24
Inventor 蒋保安
Owner ANHUI HEQUAN FARM ECOLOGICAL AGRI CO LTD
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