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Longan whole powder having high sugar content and low viscosity and preparation method thereof

A low-viscosity, longan technology, applied in the field of longan whole powder and its preparation, can solve the problems of reduced fluidity of agglomerated powder, lack of research and development, and poor quality of powder, so as to achieve uniform powder and improve human immunity Powerful, sticky effect

Active Publication Date: 2013-03-20
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fluidity of agglomerated powder will be seriously reduced, resulting in poor powder quality and affecting product quality
Therefore, it is very important to develop a high-sugar and low-viscosity longan powder formula. However, no one has researched and developed the formula and preparation method of high-sugar and high-viscosity longan powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The formula of the high-sugar and low-viscosity longan whole powder provided in this example is (by weight):

[0034] Longan pulp 35

[0035] soybean flour 26

[0036] Soy Protein 15

[0037] Maltodextrin 22

[0038] Cane Sugar Powder 2

[0039] The preparation method of the above-mentioned high-sugar and low-viscosity longan whole powder includes the following steps: firstly dry the longan pulp by hot air (65°C, 9h) to reduce its water content to 10.35%, then weigh each raw material according to the metering ratio, and Mix the raw materials in the material cup and put them into the low-temperature ultrafine pulverizer, feed 500g each time, then turn on the machine for 25 seconds to let the raw materials enter the pulverizer to cool down for 5 minutes to harden the longan meat, and finally carry out low-temperature superfine pulverization, the pulverization temperature is -25 ±5°C, grinding time 10min, grinding media filling rate 65%, out of packaging, slowly warmin...

Embodiment 2

[0041] The formula of the high-sugar and low-viscosity longan whole powder provided in this example is (by weight):

[0042] Longan pulp 55

[0043] soy flour 6

[0044] Soy Protein 15

[0045] Maltodextrin 24

[0046] The preparation method of the above-mentioned high-sugar and low-viscosity longan whole powder includes the following steps: firstly dry the longan pulp by hot air (65°C, 9h) to reduce its water content to 10.35%, then weigh each raw material according to the metering ratio, and Mix the raw materials in the material cup and put them into the low-temperature ultrafine pulverizer, feed 500 g each time, then start the machine for 25 seconds and let the raw materials enter the pulverizer to cool down for 5 minutes to harden the longan meat, and finally carry out low-temperature superfine pulverization. -25±5 ℃, crushing time 15min, grinding medium filling rate 70%, out of packaging, slowly warming up at room temperature, then store in a dry environment with a rel...

Embodiment 3

[0048] The formula of the high-sugar and low-viscosity longan whole powder provided in this example is (by weight):

[0049] Longan pulp 46.54

[0050] soybean meal 6

[0051] Soy Protein 15

[0052] Maltodextrin 30.46

[0053] Cane Sugar Powder 2

[0054] The preparation method of the above-mentioned high-sugar and low-viscosity longan whole powder comprises the following steps: first drying the longan pulp by hot air (65°C, 9h) to reduce its water content to 10.35%, then weighing each raw material according to the metering ratio, and Mix the raw materials in the material cup and put them into the low-temperature ultrafine pulverizer, feed 500 g each time, then turn on the machine for 25 seconds to let the raw materials enter the pulverizer to cool down for 5 minutes to harden the longan meat, and finally carry out low-temperature superfine pulverization, the pulverization temperature - 25±5 ℃, crushing time 10min, grinding medium filling rate 80%, discharge packaging, sl...

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PUM

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Abstract

The invention discloses longan whole powder having high sugar content and low viscosity. The longan whole powder having high sugar content and low viscosity is prepared from 35 to 55 parts by weight of longan pulp, 6 to 26 parts by weight of soybean meal, 15 to 35 parts by weight of a soyabean protein, 22 to 44 parts by weight of maltodextrin and 0 to 2 parts by weight of cane sugar powder. The invention also discloses a preparation method of the longan whole powder having high sugar content and low viscosity. The longan whole powder having high sugar content and low viscosity is rich in longan pulp, has low viscosity, comprises uniform powder, and has good fluidity, good reconstituability and a good taste.

Description

technical field [0001] The invention relates to a longan whole powder and a preparation method thereof, in particular to a high-sugar and low-viscosity longan whole powder and a preparation method thereof. Background technique [0002] Longan has been cultivated in my country for more than 2,000 years, and the current planting area is about 460,000 hm 2 , with an annual output of about 940,000 tons, accounting for 73% and 59% of the world's total respectively, and its cultivated area and output rank first in the world. Longan fruit has a unique flavor and high nutritional value, and has various physiological health functions such as improving immunity, anti-aging, anti-tumor, and promoting intellectual development. Longan mature season is hot and humid, its fruit skin is thin and juicy, high in sugar but low in acidity, so it is easy to rot and deteriorate after harvest. At present, in China, only about 20% of longan is consumed as fresh fruit after harvesting, and the res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/09A23L19/00
Inventor 张名位唐小俊魏振承张雁张瑞芬邓媛元池建伟李健雄张业辉刘磊遆慧慧马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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