Preparation method for natural mulberry powder

Abstract

The invention discloses a preparation method for natural mulberry powder. The preparation method comprises the following steps of: checking and accepting raw materials; removing stems of the raw materials; cleaning, picking and crushing the raw materials; grinding the raw materials into pulp; homogenizing the raw materials at a pressure of 20-25Mpa; filtering the pulp; freeze-drying filtrate at two stages, wherein, at the pre-freezing stage, thickness of the materials is controlled between 8mm and 10mm, temperature is controlled between -35 DEG C and -45 DEG C, and time is controlled between 1.5 hours and 2 hours, and at the sublimating stage, the thickness of the materials is controlled between 8mm and 10mm, pressure of a drying room is controlled between 80Pa and 90Pa, temperature of a heating plate is controlled between 60 DEG C and 75 DEG C, and water content of the materials is controlled within 5% to obtain fruit powder; and crushing to refine the dry-frozen fruit powder to obtain pulverous fruit powder with uniform mass. The preparation method has the advantages of high raw material utilization rate, delicate shape, good color, scent and taste, bright color, less loss of nutrition, high rehydration, easiness for storage and convenience for carrying, and has natural characteristics of the product per se.

Description

technical field [0001] The invention relates to the technical field of mulberry fruit processing, in particular to a preparation method of natural mulberry fruit powder. Background technique [0002] Processing fresh fruits and vegetables into vegetable powder is a new processing method that has emerged in recent years. Because of its characteristics of easy storage, convenient eating, wide application and strong adjustability, its advantages in fruit and vegetable processing are obvious. At present, the production of fruit and vegetable powder has just started in my country. There are not many varieties of fruits suitable for processing, and there are few varieties of fruit powder. Generally, fruit juice is used for processing. However, due to the high content of sugar and pectin in fruit juice, it is generally difficult to dry. At present, methods such as spray drying, microwave drying, puffing drying, and hot air drying are often used to produce fruit powder. However, t...

AI Technical Summary

Problems solved by technology

[0004] At present, due to the strong seasonality of mulberry fruit, it is difficult to preserve, and most of them are eaten fresh. In order to prolong the edible period of mulberry fruit and solve seasonal problems, there are many conventional mulberry fruit juice and common mulberry fruit wine on the market. product

However, these existing products have disadvantages such as low utilization rate of raw materials (peeling, slag removal, loss of nutrients), inconvenient storage and carrying, low product grade, low added value, and failure to truly reflect the commercial value that mulberries should have.