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Method for breaking plant cell wall

A plant cell and plant technology, applied in plant cells, food science, food processing, etc., can solve the problems of difficult storage, poor wall-breaking effect, and large loss of nutrients, so as to benefit human health, facilitate human body absorption, and break the wall good effect

Inactive Publication Date: 2006-06-14
郑铁钢 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing fruit and vegetable products are usually fried or dried, and the nutrients (especially vitamins and trace elements) lose a lot during the processing, so the human body can only absorb 2.03% to 2.03% of the nutrients for the processed products. 10%; and the carcinogenic rate of fried food to the human body is about 7 times that of non-fried food, and the taste of dried and processed fruit and vegetable products is poor; at the same time, the shelf life of such processed products is short and difficult to store
[0003] In order to increase the human body's absorption of the nutrient components of plant products, there have been techniques for breaking plant cell walls at home and abroad, such as: freezing broken walls and grinding broken walls; but their cell wall breaking rate is only about 40%. The effect is poor, which is not conducive to the full absorption and utilization of plant nutrients by the human body; and the water content is high, the product shelf life is short, and it is not easy to store. In order to improve its storage time, these products sold on the existing market contain additives ( such as preservatives)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1. Crispy mulberry leaves

[0018] 1) get mulberry leaf 100Kg, carry out cleaning, in boiling water 2 seconds (all 1-5 seconds can) carry out greening, oven dry, select and remove injured leaf and petiole, make the water content of mulberry leaf be 18% (weight);

[0019] 2) Put the mulberry leaves into the pressure tank and heat slowly, so that the temperature in the pressure tank rises to 65°C within 15 minutes (during the heating process, a large amount of mist-like water vapor is formed in the pressure tank, and when the water vapor begins to condense into When the water drops, the pressure of the tank body will rise to about 0.2MPa, and the natural pressure increase of the tank body will end), open the air release valve of the pressure tank to exhaust the vacuum in the vacuum tank with a vacuum degree of -0.05MPa, so that the pressure tank is instantly (within 1 second) form a vacuum;

[0020] 3) Keep the temperature in the pressure tank at 65°C for 1 hour,...

Embodiment 2

[0021] Example 2. Crispy apple slices

[0022] 1) Take 100Kg of apples, select and remove diseased fruit, wash, peel, core, slice 3-5mm thick, and dry, so that the water content of apple slices is 25% by weight;

[0023] 2) Put the apple slices into the autoclave and heat slowly, so that the temperature in the autoclave rises to 70°C within 40 minutes (in the process of heating up, a large amount of mist-like water vapor is formed in the autoclave, and when the water vapor begins to condense into When the water drops, the pressure in the autoclave will rise to about 0.25MPa, and the autoclave will end naturally), open the air release valve of the autoclave and exhaust the air into the vacuum tank with a vacuum degree of -0.09MPa, so that the pressure in the autoclave is instantaneous (about 5 seconds). ) forms a vacuum;

[0024] 3) Keep the temperature in the autoclave at 70°C for 1.5 hours, so that the water content of the apple slices is 4%; close the air release valve of t...

Embodiment 3

[0025] Example 3. Crispy wolfberry

[0026] 1) get 100Kg of Lycium barbarum, select and remove diseased fruit, wash, dry, make the water content of Lycium barbarum be 19% (weight);

[0027] 2) Put the wolfberry into the autoclave and heat slowly, so that the temperature in the autoclave rises to 68°C within 35 minutes (during the heating process, a large amount of mist-like water vapor is formed in the autoclave, and when the water vapor begins to condense into water droplets; When the pressure in the autoclave rises to about 0.18MPa, and the autoclave naturally rises to the end), open the air release valve of the autoclave and exhaust the air into the vacuum tank with a vacuum degree of -0.07MPa, so that the pressure in the autoclave is instantaneous (about 10 seconds). form a vacuum;

[0028] 3) Keep the temperature in the autoclave at 68°C for 1.8 hours, so that the water content of the wolfberry is 4%; close the air release valve of the autoclave, and in a closed state, a...

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Abstract

A method for breaking the wall of plant cell in order to increase the nutritive value of plant includes such steps as washing raw plant, baking until its water content is 15-40%, heating in pressure tank at 50-80 deg.C for 10-40 min, vacuumizing for 1-3 hr, and cooling.

Description

Technical field [0001] The present invention relates to the processing of plant agricultural and sideline products, specifically a method for breaking the walls of plant cells (walls). Background technique [0002] Existing fruit and vegetable products are usually fried or dried, and their nutrients (especially vitamins and trace elements) are lost during processing. Therefore, the human body's absorption of nutrients from processed products is only 2.03~ 10%; and the carcinogenic rate of fried food to the human body is about 7 times that of non-fried food. The taste of dried and processed fruit and vegetable products is poor; at the same time, the processed products have a shorter shelf life and are difficult to store. [0003] In order to increase the human body's absorption of nutrients from plant products, plant cell wall breaking technology has emerged at home and abroad, such as freezing and grinding. However, their cell wall breaking rate is only about 40%. The effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23N12/06C12N5/04
Inventor 郑铁钢许思明
Owner 郑铁钢
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