Composite acerola cherry fruit powder

Abstract

The invention belongs to the field of foods, and particularly relates to composite acerola cherry fruit powder. The composite acerola cherry fruit powder comprises the following ingredients in parts by weight: 30-80 parts of acerola cherry fruit powder, 5-40 parts of Morinda citrifoli powder, 5-45 parts of mulberry fruit powder, 3-35 parts of mulberry leaf powder, 0.5-5 parts of collagen, 0.5-5 parts of xylitol, 0.5-5 parts of maltodextrin and 0.5-5 parts of beta-cyclodextrin. The invention further provides a preparation method. Acerola cherries and mulberries are processed together, and Morinda citrifoli and mulberry leaves are processed together, so that mutual influence between fruit pigments is avoided; in addition, vacuum freeze drying is performed, so that activity ingredients are maintained to the largest extent, and plant polysaccharide is prevented from being pasted and agglomerated. The composite acerola cherry fruit powder which is rich and diversified in nutrition and convenient to eat is obtained, has the effect of benefitting human bodies, and enriches the kinds of beverages and food markets.

Description

technical field [0001] The invention relates to the field of food, in particular to a solid beverage and a preparation method thereof. Background technique [0002] Acerola Cherry (Acerola Cherry), also known as Acerola Cherry and West Indian Cherry, is native to the Caribbean region of the West Indies in tropical America. (Malpighia glabra L.). It is suitable for growing in tropical and subtropical regions with abundant rainfall, sufficient sunshine and moderate temperature. It is famous for being rich in vitamin C and is recognized as the "king of natural VC" and "fruit of life" in the world. [0003] Acerola cherry fruit is rich in nutrients, containing carbohydrates (35.7-78mg / g), protein (2.1-8mg / g), fat (2.3-8mg / g), rich in VC (8-46mg / g), dietary fiber ( 30mg / g), also contains VB6, VB1, VB2, zeaxanthin, lutein, β-carotene and other nutrients. Acerola cherry fruit is one of the natural resources with the highest content of L-ascorbic acid (VC, 8-46mg / g). L-ascorbic ...

AI Technical Summary

Problems solved by technology

[0008] The existing cherry fruit powder has relatively single ingredients, so the efficacy is not comprehensive enough, and the processing process is only simple mixing. Sometimes the processing temperature is too high, which will cause coking, make the color ugly, and affect the nutritional components, destroy the active substances, and cannot mix the ingredients. The effect is maximized, there is still a lot of room for improvement

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