The invention discloses a preparation method of Chinese cabbage freeze-dried powder and the application of Chinese cabbage freeze-dried powder, which belongs to the field of health food. The preparation method includes: choosing cabbage crops with green leaf surface, cleaning and removing metal by magnetic separation; drying and crushing by centrifuge to obtain powder slurry; freezing powder slurry quickly; then freezing and drying in vacuum to obtain drying products with water content less than 3%; grinding the drying products through mixer, then ultrafine airflow crushing to obtain Chinese cabbage freeze-drying. The freeze-dried Chinese cabbage powder was sterilized at room temperature and high pressure, then vacuum packaged with aluminium film. The prepared freeze-drying powder of Chinese cabbage removes the cold property of Chinese cabbage and makes it edible for people with deficiency of Qi and fear of cold. At the same time, the preparation method is simple and fast. The prepared freeze-drying powder of Chinese cabbage has low loss of nutrients and dietary fiber, and is easy to preserve. The lyophilized cabbage powder can also be used to prevent and treat diabetes, hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases and constipation.
【技术实现步骤摘要】
一种白菜冻干粉的制备方法及白菜冻干粉应用
本专利技术涉及保健食品领域,特别涉及一种白菜冻干粉的制备方法及白菜冻干粉应用。
技术介绍
白菜类作物(Brassicarapa,syn.campestris)在我国种植面积大、分布广。中国传统医学认为,白菜性味甘平,能够养胃生津,有清热除烦、解渴利尿和通利肠胃的功效,同时,可用于治疗感冒、发烧口渴、支气管炎、咳嗽、食积、便秘、小便不利和冻疮等。但是,白菜性偏寒凉,气虚畏寒者不宜多食,这限制了气虚畏寒者食用白菜。目前,人患糖尿病、高血压、高血脂、心脑血管疾病和便秘的几率不断增加,经研究发现,这可能与膳食纤维的摄入减少有关,因此,亟需能够增加人体膳食纤维的物质来降低人患糖尿病、高血压、高血脂、心脑血管疾病和便秘的几率。
技术实现思路
本专利技术实施例提供了一种白菜冻干粉的制备方法及白菜冻干粉应用,该白菜冻干粉适用于气虚畏寒者食用,同时能够防治糖尿病、高血压、高血脂、心脑血管疾病和便秘。所述技术方案如下:一方面,本专利技术实施例提供了一种白菜冻干粉的制备方法,所述制备方法包括:步骤1:选择绿色叶面的白菜类作物,并去掉白菜类作物上的老根、虫瘿腐烂和黄叶;步骤2:将步骤1所得产物清洗干净,并切成丁状或条状,通过磁选去除金属物;步骤3:将步骤2所得产物通过离心机离心甩干后,再通过粉碎机进行第一次粉碎,得到粉末浆;步骤4:将所述粉末浆快速冷冻,使所述粉末浆的中心温度为-35℃;步骤5:将步骤4所得产物进行真空冷冻干燥,所述真空冷冻干燥的温度为-80~50℃,所述真空冷冻干燥的压强为-100~-5Pa,所述真空冷冻干燥的时间为5~25 ...
【技术保护点】
1.一种白菜冻干粉的制备方法,其特征在于,所述制备方法包括:步骤1:选择绿色叶面的白菜类作物,并去掉白菜类作物上的老根、虫瘿腐烂和黄叶;步骤2:将步骤1所得产物清洗干净,并切成丁状或条状,通过磁选去除金属物;步骤3:将步骤2所得产物通过离心机离心甩干后,再通过粉碎机进行第一次粉碎,得到粉末浆;步骤4:将所述粉末浆快速冷冻,使所述粉末浆的中心温度为‑35℃;步骤5:将步骤4所得产物进行真空冷冻干燥,所述真空冷冻干燥的温度为‑80~50℃,所述真空冷冻干燥的压强为‑100~‑5Pa,所述真空冷冻干燥的时间为5~25h,得到含水量小于3%的干燥产物;步骤6:将所述干燥产物通过搅拌机进行粉碎后,再进行气流超微粉碎,得到所述白菜冻干粉;步骤7:将所述白菜冻干粉经过常温高压灭菌处理,并用铝膜进行真空包装。
【技术特征摘要】
1.一种白菜冻干粉的制备方法,其特征在于,所述制备方法包括:步骤1:选择绿色叶面的白菜类作物,并去掉白菜类作物上的老根、虫瘿腐烂和黄叶;步骤2:将步骤1所得产物清洗干净,并切成丁状或条状,通过磁选去除金属物;步骤3:将步骤2所得产物通过离心机离心甩干后,再通过粉碎机进行第一次粉碎,得到粉末浆;步骤4:将所述粉末浆快速冷冻,使所述粉末浆的中心温度为-35℃;步骤5:将步骤4所得产物进行真空冷冻干燥,所述真空冷冻干燥的温度为-80~50℃,所述真空冷冻干燥的压强为-100~-5Pa,所述真空冷冻干燥的时间为5~25h,得到含水量小于3%的干燥产物;步骤6:将所述干燥产物通过搅拌机进行粉碎后,再进行气流超微粉碎,得到所述白菜冻干粉;步骤7:将所述白菜冻干粉经过常温高压灭菌处理,并用铝膜进行真空包装。2.根据权利要求1所述的制备方法,其特征在于,所述制备方法还包括预冷冻,将所述粉末浆在所述快速冷冻前进行预冷冻,所述预冷冻的温...
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