Preparation method of black chokeberry juice powder

A technology for fruit juice powder and fruit juice, which is applied in the field of food processing to achieve the effects of fine and uniform particles, prolonging the shelf life and improving the juice yield.

Active Publication Date: 2017-09-15
蕴能(大连)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

Berry has strong antioxidant properties and is rich in various nutrients. In recent years, domestic research on its functions has increased, but food development and processing are still in its infancy, far behind foreign countries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 500g of frozen berry fruit, thaw it at room temperature, beat it into a homogenate with a homogenizer, add 2.5g of pectinase and 1.5g of cellulase to it, and enzymatically hydrolyze it at 50°C for 2 hours. Pass the enzymatically hydrolyzed berry pulp through a 200-mesh sieve to obtain berry juice. Add 70g of maltodextrin and 15g of ultra-high gelling degree high gelatin powder to the filtered berry juice and stir evenly. Combine according to the parameters: The air inlet temperature was 170°C, the outlet air temperature was 75°C, and the peristaltic pump flow rate was 600mL / h for spray drying to obtain 42.6g of fruit juice powder.

Embodiment 2

[0026] Take 1 kg of frozen berry fruit, thaw it at room temperature, and use a homogenizer to make a homogenate, and add 5 g of pectinase and 3 g of cellulase to it for enzymatic hydrolysis at 55 ° C for 2 hours. Pass the enzymatically hydrolyzed berry pulp through a 200-mesh sieve to obtain berry juice. Add 200g of maltodextrin and 10g of ultra-high gelling degree high gelatin powder to the filtered berry juice and stir evenly. According to the parameter combination: The air inlet temperature was 160°C, the outlet air temperature was 80°C, and the peristaltic pump flow rate was 500mL / h for spray drying to obtain 87.7g of fruit juice powder.

Embodiment 3

[0028] Take 2 kg of frozen berry fruit, thaw it at room temperature, and use a homogenizer to make a homogenate, and add 10 g of pectinase and 6 g of cellulase to it for enzymatic hydrolysis at 60°C for 2 hours. Pass the enzymatically hydrolyzed berry pulp through a 200-mesh sieve to obtain berry juice. Add 400g of maltodextrin and 5g of ultra-high gelatinization and high gelatin powder to the filtered berry juice and stir evenly. Combine according to the parameters: The air inlet temperature was 150°C, the outlet air temperature was 85°C, and the peristaltic pump flow rate was 400mL / h for spray drying to obtain 176.3g of fruit juice powder.

[0029] The gel strength of the ultra-high gelation degree and high gelatin powder of the above examples 1-3 is greater than 1000.

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PUM

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Abstract

The invention discloses a preparation method of black chokeberry juice powder. The preparation method comprises the steps of pulping frozen black chokeberries as a raw material by a pulping machine so as to obtain pulp, adding a certain proportion of pectinase and cellulose into the pulp, carrying out enzymolysis at a proper temperature, filtering so as to obtain juice, adding a certain proportion of drying aids including maltodextrin and high glue protein powder with an ultrahigh gelation degree, and carrying out spray drying according to certain parameter combination, so as to obtain the black chokeberry juice powder. A certain proportion of white granulated sugar or aspartame can be added into the black chokeberry juice powder according to personal preference and then can be prepared into a black chokeberry beverage. According to the technical scheme, the process is simple and easy in operation, the period is relatively short, the cost is relatively low, the pollution is relatively low, the preparation method is applicable to large-scale continuous production, the development and utilization of highly processed production of chokeberries are realized, and the preparation method has good application prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of berry juice powder. Background technique [0002] The scientific name of Bulao berry is Arrowia adenocarpa, which is a berry with high nutritional value, and has high nutritional and health value and economic value. The berry fruit is rich in nutrients and biologically active substances, has strong antioxidant properties, and has anti-cancer, anti-inflammatory, prevent urinary tract infection, treat diabetes, protect the liver and treat obesity. However, due to the large amount of tannin contained in the berry fruit, the raw fruit tastes sour and astringent, and the taste is not good, so it is not easy to be accepted by consumers. Therefore, the fruit can be further processed. Berry has strong antioxidant properties and is rich in various nutrients. In recent years, domestic research on its functions has increased, but food development and process...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/84A23L2/66A23L2/44A23P10/47
CPCA23L2/39A23L2/44A23L2/66A23L2/84A23V2002/00A23P10/47A23V2250/54A23V2250/5114A23V2300/10
Inventor 李斌薛英斌孟宪军高凝轩张琦崔慧军张舒翼
Owner 蕴能(大连)生物科技有限公司
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