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PRODUCTION OF LEAFY VEGETABLE POWDER HAVING LEAFY VEGETABLE'S INHERENT TASTE AND FLAVOR BY SOAKING LEAFY VEGETABLES IN WATER CONTAINING ACETIC ACID, CITRIC ACID AND SALT, GRINDING, SPRAYING WITH LIQUOR AND THEN ROASTING
PRODUCTION OF LEAFY VEGETABLE POWDER HAVING LEAFY VEGETABLE'S INHERENT TASTE AND FLAVOR BY SOAKING LEAFY VEGETABLES IN WATER CONTAINING ACETIC ACID, CITRIC ACID AND SALT, GRINDING, SPRAYING WITH LIQUOR AND THEN ROASTING
PURPOSE: A method of producing leafy vegetable powder having leafy vegetable's inherent taste and flavor by soaking leafy vegetables in water containing acetic acid, citric acid and salt, grinding, spraying with liquor and then roasting is provided. The product containing bamboo leaf powder, green tea leaf powder provides a subtle and deep taste and flavor and can be used in prevention of disease such as hypertension, cerebral apoplexy, insomnia, post-partum pyrexia or the like. CONSTITUTION: Leafy vegetables are washed, soaked in water containing acetic acid, citric acid and salt to remove inherent toxicity of leafy vegetables, sprayed with liquor and then dried to a moisture content of less than 5%. Then, the dried leafy vegetables are ground, sprayed with 0.3 to 0.5% by weight of liquor and heated at 70 to 100deg.C while agitating at 40 to 50rpm in the first stage in a roaster. Thereafter, they are heated at 120deg.C or less while agitating at 200 to 250rpm after closing the roaster when an inherent flavor of the leafy vegetables begins to vaporize and then ground to 100 to 300meshes. The water contains 0.2 to 0.5% by weight of acetic acid, 0.2 to 0.5% by weight of citric acid and 0.1 to 0.4% by weight of salt, base on the weight of water.
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