Kiwi fruit juice powdered milk and preparation method thereof

Abstract

The invention discloses kiwi fruit juice powdered milk and a preparation method thereof. The preparation method comprises the following steps: adopting a micro embedding technology to micro embed concentrated kiwi fruit juice by edible modified starch which forms external capsules to wrap the concentrated kiwi fruit juice so as to form granules of capsule structures, thereby greatly reducing the loss of nutritive materials in kiwi fruits in the process of processing; then drying mixing the granules with whole milk powder and pure colostrum powder to prepare a finished product. The kiwi fruit juice powdered milk is eaten in the mode of instant drinks, has good taste of fresh fruit, perfectly combines respective unique nutrient characteristics of milk and fruit, has high nutritional value and is easy to digest and absorb.

Description

technical field [0001] The invention belongs to the field of milk powder processing and manufacturing, and in particular relates to a kiwi juice milk powder and a preparation method thereof. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Because its vitamin C content ranks among the best in fruits, a kiwi can provide more than twice a person's daily vitamin C requirement, and is known as the "King of Vitamin C" and "King of Fruits". Kiwi fruit also contains good soluble dietary fiber, which can stimulate intestinal peristalsis, prevent cardiovascular diseases such as atherosclerosis and coronary heart disease, and prevent the formation of gallstones. Not only the Vc content and edible fiber content of kiwifruit have reached the excellent standard, but at the same time, the Ve and V in kiwifruit k Content is rated as good, kiwi fruit is low in fat and cholesterol-free. Unlike other fruits, kiwi contains a wide range of nutrients...

AI Technical Summary

Problems solved by technology

This kind of production process is relatively simple, but the nutrients in the juice lose a lot, almost half of the vitamins are lost, and a large part of the esters and aromatic hydrocarbons are also volatilized during the processing, and the original sweet smell of the juice cannot be well retained.