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Kiwi fruit micro-powder and preparation process thereof

A preparation process, the technology of kiwifruit, applied in the field of kiwifruit micropowder and its preparation, can solve the problem of high processing cost, achieve the effects of good homogenization, easy absorption, and avoid agglomeration

Active Publication Date: 2015-04-01
南阳市三辰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its characteristic is that the nutrients and volatile components are well preserved, but the processing cost is extremely high, so there are few solid beverages produced by freeze-drying, and only a small number of products with high added value such as instant tea powder and coffee powder are used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation technology of kiwifruit micropowder of the present invention can be carried out according to the following steps:

[0036] The first step, raw material cleaning: select ripe, non-rotten kiwi fruit, wash it, drain the water on the surface of the kiwi fruit, slice it, and set it aside;

[0037]The second step, low-temperature drying: put the sliced ​​kiwi fruit into the tray and place it in a vacuum drying room. First, freeze the sliced ​​kiwi fruit at -35 degrees Celsius for 1 hour, and freeze the kiwi fruit quickly; Keep it at 45 Pa for 5 hours, then control the compensation heating, and return to 5 degrees Celsius in 4 hours; finally heat it from 5 degrees Celsius to 30 degrees Celsius in 5 hours for dehydration and drying;

[0038] The third step, pulverization: under the protection of nitrogen, in a fully enclosed state, the dried kiwi fruit is pulverized with a nano-scale dispersion grinder, and then passed through a 500-mesh sieve to obtain a microp...

Embodiment 2

[0042] The preparation process of the kiwifruit micropowder described in this embodiment is basically the same as that of Example 1, the difference is that in the second step, the dehydration and drying is to firstly drain the dried kiwifruit under the condition of normal pressure -18 degrees Celsius Freeze for 2 hours, and quickly freeze the kiwi fruit; then keep it in a vacuum environment of 80 Pa for 3 hours, then control the compensation heating, and return to 0 degrees Celsius in 3 hours; finally heat from 0 degrees Celsius to 25 degrees Celsius in 7 hours.

[0043] In the third step, the particle size of the fine powder is 400 mesh.

[0044] In the fourth step, the low temperature is 5 degrees Celsius.

[0045] Experimental determination: the moisture content of the kiwifruit micropowder prepared by the above preparation process is 5.2% on average, the content of vitamin C is 536mg / 100g, and the rehydration rate is greater than 92%.

Embodiment 3

[0047] The preparation process of the kiwifruit micropowder described in this embodiment is basically the same as that of Example 1, the difference is that in the second step, the dehydration and drying is to firstly drain the kiwifruit under the condition of normal pressure -25 degrees Celsius Freeze for 1.5 hours, and quickly freeze the kiwifruit; then keep it under a vacuum of 60 Pa for 4 hours, then control the compensation heating, and return to 2 degrees Celsius in 3.5 hours; finally heat from 2 degrees Celsius to 28 degrees Celsius in 6 hours.

[0048] In the third step, the particle size of the fine powder is 800 mesh.

[0049] In the fourth step, the low temperature is 10 degrees Celsius.

[0050] Experimental determination: the moisture content of the kiwifruit micropowder prepared by the above preparation process is 6.1% on average, the content of vitamin C is 552mg / 100g, and the rehydration rate is greater than 91%.

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Abstract

The invention provides kiwi fruit micro-powder and a preparation process thereof, and relates to fruit powder and a preparation method of the fruit powder. According to the technical scheme provided by the invention, the preparation process of the kiwi fruit micro-powder comprises the following steps: cleaning kiwi fruit, draining off, and cutting into slices for later use; enclosing the cut kiwi fruit into a charging tray; putting into a vacuum drying room, dewatering and drying; crushing the dried kiwi fruit in a fully-closed state under the protection of nitrogen, and then sieving, so as to obtain micro-powder; and bagging the micro-powder in a low-temperature environment, and sealing in vacuum. The preparation process disclosed by the invention is advanced; 100% of skin, pulp and seeds of the kiwi fruit are utilized; raw materials are fully saved; the utilization efficiency is improved; and the kiwi fruit micro-powder is good in keeping of nutritional ingredients, good in color and luster, and convenient to store and transport for a long period of time.

Description

technical field [0001] The invention relates to fruit powder and a preparation method thereof, in particular to kiwifruit micropowder and a preparation process thereof. Background technique [0002] Kiwifruit is a perennial climbing deciduous vine fruit tree, also known as Carambola, Maotao, etc. It belongs to the family Actinidiaceae of the Angiosperm Phylum Dicotyledonous Plants; it appeared after the Mesozoic Zhuluo Period to the Cenozoic Tertiary Miocene, with 60 million Tertiary vegetation ~70 million years ago; mainly distributed in eastern Asia, from near the equator in the south, to the Heilongjiang River Basin in the north, from northeastern India in the west, to Japan in the east. [0003] Kiwi fruit is rich in vitamin C, and also contains vitamin B, vitamin D, fat, and proteolytic enzymes. The pulp has a special fragrance and refreshing sour taste. It is a special nutritional product for the elderly, weak, sick and disabled, field workers, mountain climbers, sail...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L2/39A23L19/00A23L33/00
CPCA23L2/39
Inventor 郭建义
Owner 南阳市三辰生物科技有限公司
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