Color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and use method thereof

A technology of vacuum freeze-drying and heading cabbage, which is applied in applications, fresh-keeping of fruits and vegetables, food preservation, etc., can solve the problems such as the reduction of green leaf pigment content, and achieve the effects of easy operation, improved technology, and improved quality of freeze-dried products

Inactive Publication Date: 2020-07-03
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a color-protecting agent for vacuum freeze-dried non-heading cabbage green leaves and its use method to solve the problem that the pigment content of the green leaves of non-heading cabbage will be greatly reduced as time goes by without any treatment before vacuum drying

Method used

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  • Color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and use method thereof
  • Color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and use method thereof
  • Color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and use method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0033] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. Put about 20g of leaves and 450ml of sodium bicarbonate solution of PH=7 in each beaker, and treat at room temperature for 20min. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.

Embodiment 2

[0035] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. About 20 g of leaves and 450 ml of sodium bicarbonate solution of PH=7 were put into each beaker, and treated at room temperature for 40 min. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.

Embodiment 3

[0037] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. Put into about 20g blade and the sodium bicarbonate solution of 450mlPH=7 in each beaker, process 60min under room temperature. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.

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Abstract

The invention discloses a color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and a use method thereof. The invention provides the color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and the use method thereof, and the method comprises the following steps: adopting sodium bicarbonate as a color fixative, controlling the pH value and treatmenttime of the color fixative, and soaking vegetables with the sodium bicarbonate before freeze-drying non-heading Chinese cabbage leaves, so that chlorophyll is subjected to saponification reaction togenerate alkali salt of chlorophyll. The original central nucleus structure of the chlorophyll can still be kept in dead cells after the alkali salt is dried. The the color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and the use method thereof provided by the invention are easy to operate. According to the invention, the technology of vacuum freeze drying of the non-heading Chinese cabbage leaves is improved, and the quality of freeze-dried products is improved. The color fixative for vacuum freeze-dried non-heading Chinese cabbage leaves has the advantages of being natural, environmentally friendly, easy to degrade, non-toxic and harmless.

Description

technical field [0001] The invention relates to the technical field of post-harvest processing of horticultural plants, in particular to a color-protecting agent for vacuum freeze-dried non-heading Chinese cabbage green leaves and a use method thereof. Background technique [0002] Vacuum freeze drying (Vacuum freeze drying) is a drying method that evaporates water in food at low pressure and low temperature to obtain high-quality food. Using the principle of ice sublimation, under high vacuum environmental conditions, freeze the frozen food. The moisture is directly sublimated from solid ice to water vapor without melting the ice to dry the material. The heat-sensitive ingredients in the vacuum freeze-dried product materials can be preserved, and the nutritional ingredients and flavor loss are very small, which can retain the original ingredients, taste, color and aroma of the food to the greatest extent. Since the material is frozen before sublimation and dehydration to f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/157
CPCA23B7/024A23B7/157
Inventor 侯喜林何盈
Owner NANJING AGRICULTURAL UNIVERSITY
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