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Preparation method of high-purity instant fruit powder

A high-purity, fruit powder technology, applied in the field of food processing, can solve the problems of restricting the industrialization development of high-purity instant fruit powder, adding a large amount of auxiliary materials, and easily sticking to the wall, etc. drying effect

Inactive Publication Date: 2016-05-25
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The spray drying of jujube, apple, wolfberry, blueberry and other fruit powders has problems such as large amount of auxiliary materials added, easy to stick to the wall and agglomerate during the spraying process. The technical limitations of this kind of fruit powder limit the industrialization development of high-purity instant fruit powder
Take jujube as an example. Jujube is a unique fruit in my country. In 2013, the planting area of ​​jujube in my country was nearly 20 million mu, and the output reached 7.4 million tons. Especially in Xinjiang, the planting area exceeded 6 million mu. It is about to face the full fruit period, and the output of jujube is increasing year by year. , relying solely on the sale of dried jujubes can no longer meet the needs of increasing production, and there is an urgent need for deep processing and product development of jujubes

Method used

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  • Preparation method of high-purity instant fruit powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Taking jujube as an example, a kind of preparation method of high-purity instant jujube powder, the steps are as follows:

[0040] 1) Weigh 10kg of jujube raw material, screen and clean it, add water 5 times the mass of jujube to cook, boil for 5 minutes, crush and beat, put it in a centrifuge for 5 minutes after beating, the speed of the centrifuge is 3000rpm / min; add fruit pulp Carry out enzymatic hydrolysis, the enzymatic hydrolysis temperature is 54°C, and the enzymatic hydrolysis time is 1.5h; the enzyme activity of the pulp enzyme is 50,000 U / mL. After enzymatic hydrolysis, the jujube pulp is filtered through a press-type filter with a mesh size of 50 mesh, and concentrated by low-temperature vacuum double-effect concentration. The concentration conditions are: the primary temperature is controlled at 65°C, and the secondary temperature is controlled at 55°C. The vacuum degree is controlled at 0.07MPa, and when the solid content reaches 30%, the material is discha...

Embodiment 2

[0051] Taking jujube as an example, a kind of preparation method of high-purity instant jujube powder, the steps are as follows:

[0052] 1) Weigh 40 kg of jujube raw materials, screen and clean them, add water 4 times the mass of jujubes to cook, boil for 5 minutes, crush and beat, put in a centrifuge after beating and centrifuge for 4 minutes, the speed of the centrifuge is 3000rpm / min; add fruit pulp Carry out enzymatic hydrolysis, the enzymatic hydrolysis temperature is 52°C, and the enzymatic hydrolysis time is 1.5h; the enzyme activity of the pulp enzyme is 40,000 U / mL. After enzymatic hydrolysis, the jujube pulp is filtered through a press-type filter with a mesh number of 50 mesh, and concentrated by low-temperature vacuum double-effect concentration. The concentration conditions are: the primary temperature is controlled at 68°C, and the secondary temperature is controlled at 55°C. The vacuum degree is controlled at 0.07MPa, and when the solid content reaches 35%, the...

experiment example

[0074] 1. Under the same conditions, carry out spray drying to prepare red date powder. The red date powder of the embodiment method of the present invention is blown by cold wind, transports the gained date powder and compares the date powder that comparative example 1-3 obtains, and the water content of red date powder, date The comparative results of powder purity and flushing solubility are shown in Table 1 below.

[0075] Table 1

[0076]

[0077]

[0078] 2. In the process of preparing jujube powder in the present invention, the dried fruit powder output by the spray drying tower is transported to the collection cylinder with clean air after dehumidification, and the temperature of the transported dehumidified air has obvious differences on the moisture content and product state of the product. By changing The temperature and water content of the clean air after dehumidification, and the comparison of the prepared red date powder are shown in Table 2:

[0079] Tab...

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Abstract

The invention relates to a preparation method of high-purity instant fruit powder. The preparation method comprises steps as follows: raw materials are screened, washed, peeled, subjected to stone removal, pulped, subjected to enzymolysis, filtered, concentrated and mixed, the wall of a spray drying tower is rotationally blown and swept by dedusted clean air in the drying process, dry fruit powder output by the spray drying tower is conveyed to a material collection cylinder through dehumidified clean air, the purity of the fruit powder can reach 80%-90% on a dry matter basis, and the solubility is higher than or equal to 95%. Compared with an existing fruit powder preparation method adopting a spray drying technique, the provided preparation method of the instant fruit powder has the advantages that the quantity of added auxiliaries is remarkably reduced, the purity of the product is remarkably improved, and the purity and the nutritional ingredients of the fruit powder are guaranteed. The state of the dissolved fruit powder is uniform, the flavor is strong and mellow, the moisture content of the product is low, and the storage time is prolonged.

Description

technical field [0001] The invention relates to a preparation method of high-purity instant fruit powder, belonging to the technical field of food processing. Background technique [0002] Fruit powder is made by drying fruit directly or adding auxiliary materials. It can be directly drunk as a solid drink, or added to many foods as auxiliary materials. Traditional fruit powder production methods mostly adopt the dry process, that is, the raw materials are first dried and dehydrated by hot air, and then pulverized. The produced fruit powder product has coarse particles and poor solubility, and the processing temperature is too high due to mechanical friction during powder making, which destroys the nutritional content and flavor of the product. The wet process, that is, the raw materials are beaten first, and then spray-dried after homogenization, although it can solve the problem of dry production to a certain extent, it still has not completely solved the problem of poor ...

Claims

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Application Information

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IPC IPC(8): A23L19/00
Inventor 马超朱风涛葛邦国和法涛李新胜张明周萍古静燕王朝川
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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