Method for processing fermented type nutritional fruit and vegetable powder rich in vitamin

Abstract

The invention provides a method for processing fermented type nutritional fruit and vegetable powder rich in vitamin. One or more yeast is utilized; fruit and vegetable juice squeezed from oranges, strawberries, tomatoes, apples, watermelons and grapes serve as basic materials; a special fruit and vegetable juice processing complex enzyme technique and a fruit and vegetable juice mixing process are combined; ventilated aerobic fermentation is performed for 40 to 60 hours; natural fruit and vegetable powder is processed by a spray drying technique; and the yield of the fruit and vegetable powder can reach 8 to 20 percent. Compared with the traditional fruit and vegetable powder, the fermented type nutritional fruit and vegetable powder is a pure natural green product, wherein after the fruit and vegetable powder is processed by procedures of enzyme treatment, fermentation and the like, the nutritional ingredients of vitamin, pectic oligosaccharide, amino acid and the like are greatly increased; dispersibility and water solubility are high; water content is less than or equal to 8 percent; and the fruit and vegetable powder is suitable to be preserved for a long time. A composite nutritional product can be produced by mixing the fruit and vegetable powder serving as the basic material and is widely applied in the fields of beverage, fast food, health-care products and the like. By the method, comprehensive economic benefit of fruit and vegetable industry can be increased on the whole, waste of resources is reduced and environment is protected. The method is a novel fruit andvegetable processing method.

Description

(1) Technical field [0001] The invention relates to a processing method of fermented nutritious fruit and vegetable powder rich in vitamins. (2) Background technology [0002] At present, the total production of fruit and vegetable products in my country ranks first in the world, but there is still a considerable gap compared with the advanced countries in the world. At present, my country's fruit and vegetable resource utilization efficiency is low, and the post-harvest loss rate is high. The fruit loss rate reaches 30%, and the vegetable loss rate reaches 40% to 50%, while the fruit and vegetable loss rate in developed countries is less than 7%. Especially in post-production storage and transportation, preservation, and deep processing of fruits and vegetables, the technical gap is even greater. The overall processing volume is less than 10% of the national total, while the international average is 30%, and even as high as 75% in Germany. The high yield of fruits and vege...

AI Technical Summary

Problems solved by technology

[0003] At present, edible fruits are mainly eaten fresh, and traditional processing methods have been followed, such as canning, preserved fruit, juice, etc. These products have been difficult to meet the new requirements of consumers for food.

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