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Preparation method of blackberry fruit powder

A technology for blackberry and fruit powder, applied in the food field, can solve the problems of difficult preservation and transportation, perishable blackberry fruit, insufficient nutrition and the like, and achieves the effects of easy preservation, simple preparation method and rich nutrition.

Inactive Publication Date: 2014-10-01
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because blackberry is perishable, it is not easy to preserve and transport, which limits the market sales cycle of blackberry. In order to meet people's needs, blackberry juice, jam and solid beverages have appeared on the market. Existing blackberry beverages mostly use squeezing technology. Blackberry seeds and crude fiber are removed, resulting in waste and less complete nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Pulping: take 20kg of black berries, wash them, beat them, and then process them with an ultrafine pulverizer to obtain pulp;

[0017] 2) Enzymolysis: add 40g of pectinase and 40g of amylase to the pulp prepared in step 1), heat to a temperature of 50°C, and perform enzymolysis for 1 hour to obtain an enzymolysis solution

[0018] 3) Drying: step 2) spray-dry the enzymatic hydrolysis solution prepared, keep the outlet air temperature at 85°C, and seal the package to obtain 2.5 kg of blackberry fruit powder, which is bright red in color and has a sweet and sour taste.

Embodiment 2

[0020] 1) Pulping: take 50kg of black berries, wash them, beat them, and then process them with an ultrafine pulverizer to obtain pulp;

[0021] 2) Enzymolysis: Add 150g of pectinase and 50g of amylase to the pulp prepared in step 1), heat to a temperature of 50°C, and perform enzymolysis for 1 hour to obtain an enzymolysis solution

[0022] 3) Drying: step 2) spray-dry the enzymolysis solution prepared, keep the outlet air temperature at 90°C, and seal the package to obtain 5.5 kg of blackberry fruit powder, which is bright red in color and has a sweet and sour taste.

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PUM

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Abstract

The invention discloses a preparation method of blackberry fruit powder. The preparation method is characterized by comprising the following steps: (1) pulping, namely washing blackberries, pulping and treating by a colloid grinder to obtain fruit pulp; (2) carrying out enzymolysis, namely adding pectinase and amylase into the pulp prepared in the step (1), and carrying out enzymolysis at the temperature of 50 DEG C for one hour to prepare enzymolysis liquid; and (3) drying, namely spray-drying the enzymolysis liquid prepared by the step (2) to prepare the blackberry fruit powder. The preparation method disclosed by the invention is simple; the utilization rate of the raw materials is improved; the prepared fruit powder is rich in coarse fibers and linoleic acid and has comprehensive nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of blackberry fruit powder. Background technique [0002] The content of sugar, vitamin C, vitamin B1 and vitamin B2 in blackberry fresh fruit is equivalent to that of other fruit trees, and the content of organic acid, crude protein, vitamin K and amino acid is higher than that of other cultivated fruit trees. The highest in fruit trees, while the selenium content is rare in fruit trees. There are 18 kinds of amino acids, including 8 kinds of essential amino acids, and the content is relatively high, and it is also rich in γ-aminobutyric acid. The content of 6 mineral elements (potassium, calcium, sodium, magnesium, zinc, iron) that are vital to the human body is also high. Among them, vitamin K can promote the synthesis of blood coagulation substances in the liver, which has a good effect on promoting blood coagulation; vitamin E protects the integrity of cells and th...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/84A23L1/212A23L19/00
CPCA23L2/39A23L2/84A23L19/01A23V2002/00
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV
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