Preparation method of freeze-dried chokeberry powder

Abstract

A preparation method of freeze-dried chokeberry powder comprises the following steps: cleaning chokeberries, performing low-temperature cold squeezing on the cleaned chokeberries at 5 to 10 DEG C, performing concentration and pasteurization to obtain cloudy chokeberry juice, filtering the prepared cloudy chokeberry juice and freezing, and performing vacuum freeze drying to obtain the freeze-dried chokeberry powder. According to a common squeezing method, processing is conducted at 25 to 50 DEG C, and nutritional components, particularly thermosensitive substances are damaged easily, so that the nutritional substances are lost. Low-temperature cold squeezing is conducted at 5 to 10 DEG C, so that the cloudy chokeberry juice maintains the natural flavor and color of the raw materials, the nutritional components, anthocyanin and physiological active substances (vitamin E has an anti-ageing function, and sterol has skin-care effect and a function of enhancing human body metabolism), and the cold-pressing fruit juice has original fruit and original flavor and is good for health. The chokeberries are prepared into freeze-dried powder by a vacuum freeze-drying process.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and relates to a method for preparing freeze-dried rowan fruit powder. Background technique [0002] Rowan fruit belongs to Rosaceae Sorbus genus, deciduous tree, up to 10 meters, branchlets are thick, cylindrical, taupe, with small off-white lenticels, twigs are downy, gradually fall off, glabrous when old, winter buds grow up, oblong Oval, apex acuminate, with several reddish-brown scales, outside densely covered with off-white fluff. The fruit is nearly spherical, 6-8 mm in diameter, with persistent closed sepals. The flowering period is June and the fruiting period is September-October. The tree is a precious tree species with edible, medicinal, garden and ecological values. [0003] Studies have shown that rowan fruit is rich in flavonoids, anthocyanins, phenolic acids, sterols, terpenes and other components, among which anthocyanins have the highest content...

AI Technical Summary

Problems solved by technology

[0005] In the processing and production of cloudy fruit and vegetable juices, mechanical high-temperature pressing is generally used to improve production efficiency. However, production under high-temperature conditions is likely to cause slow release of heavy metal components in metal containers and pressing equipment into the juice, contaminating the juice and destroying the natural taste of the juice. At the same time Under high temperature conditions, active ingredients such as flavonoids in Rowan fruit will change and lose their original efficacy. Therefore, how to maximize the preservation of effective health ingredients such as anthocyanins and brass compounds in Rowan fruit in industrial production Down and ensure the color and taste of fruit juice is a major problem at present