Fruit, vegetable and cyclodextrin supermolecule micro-powder, method for preparing same and application of fruit, vegetable and cyclodextrin supermolecule micro-powder

Abstract

The invention discloses fruit, vegetable and cyclodextrin supermolecule micro-powder, a method for preparing the same and application of the fruit, vegetable and cyclodextrin supermolecule micro-powder.The fruit, vegetable and cyclodextrin supermolecule micro-powder is mainly made of cyclodextrin, fruits and vegetables.Compared with the prior art, the fruit, vegetable and cyclodextrin supermolecule micro-powder, the method and the application have the advantages that technical difficult problems in the aspect of micronizing fruits and vegetables can be solved by the aid of the simple technological method, the original contents of components of the fresh fruits and the fresh vegetables can be kept to the greatest extent, degradation of macromolecules can be promoted, the contents of water-soluble small-molecular components can be increased, and products have high nutritional available value; the dispersibility and the solubility of the fruits and the vegetables can be improved, nutrition absorption and utilization can be enhanced, and the fruit, vegetable and cyclodextrin supermolecule micro-powder has excellent taste and is low in dose and high in compliance; optional chemical reagents or solvents are omitted in preparation procedures, and accordingly the fruit, vegetable and cyclodextrin supermolecule micro-powder is high in safety; the products are good in flowability, follow-up preparation processing can be facilitated, and the fruit, vegetable and cyclodextrin supermolecule micro-powder is excellent in performance and has fine and uniform particle sizes; the powdery products and preparations are good in stability, long in shelf life and easy to carry, store and transport; the technical method is simple and is free of emission or pollution, and accordingly the fruit, vegetable and the cyclodextrin supermolecule micro-powder, the method and the application conform to the 'efficient, high-quality and environment-friendly' development direction of the food processing industry.

Description

technical field [0001] The invention relates to a fruit and vegetable-cyclodextrin supramolecular micropowder and its preparation method and application, belonging to the technical field of food. Background technique [0002] Fruits and vegetables are an important source of nutrients that people need daily. Their seasonality, high water content and perishable properties make dried fruits and vegetables a new trend in product development. Fruits and vegetables include fresh fruits and vegetables and their nuts or roots. Fruits and vegetables are directly processed into dehydrated fruits and vegetables, fruit and vegetable powder and nuts fried seeds are the main product forms of dried fruits and vegetables at present. Dried fruits and vegetables have a long shelf life, high utilization rate, It has many advantages such as rich nutrition, convenient use, easy transportation and storage, and thus has a huge market. [0003] Fruits and vegetables contain a large amount of nutri...

AI Technical Summary

Problems solved by technology

[0007] In the existing published technology, the technical characteristics of cyclodextrin applied to fruits and vegetables are as follows: first, cyclodextrin is used with various additives at the same time, and cyclodextrin is expected to play the role of taste masking and solubilization, while ignoring the effect of shared additives on The interference of cyclodextrin's inclusion performance not only reduces the effect of cyclodextrin, but also leads to complicated prescriptions and cumbersome technological processes, which is not worth the loss; the second is that the timing of adding cyclodextrin is improper. After pulverization, the ingredients are separated from the protection of the cells and exposed to the environment. Under the influence of light, heat, air, and water vapor, the ingredients will undergo changes such as oxidation, decomposition, taste change, and discoloration. This change is more obvious in the case of ultrafine grinding, so subsequent processing And during use, micropowder is more prone to form changes such as agglomeration, volatilization, precipitation, foaming, delamination, and coking than ordinary pulverized products

Adding cyclodextrin after crushing fruits and vegetables will fail to protect unstable components in time and prevent adverse effects such as decomposition, discoloration and odor, and the interference of other additives will not be able to fully improve the solubility of the product by cyclodextrin

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