Processing method of primary-color efficient smallanthus sonchifolius dry powder

Abstract

The invention relates to a processing method of primary-color efficient smallanthus sonchifolius dry powder. The processing method comprises the following steps of (1) performing high-oxygen pretreatment through cooperation of ultrasonic waves and a magnetic field; (2) performing cleaning and sterilization; (3) performing cutting into slices through water jetting; (4) performing co-activating andsprinkling; (5) performing passivating and mist spraying; (6) performing microwave-freeze drying; (7) performing caking-resistant mist spraying; and (8) performing high-speed nitrogen gas current crushing: performing crushing with N2 current of which the concentration is greater than or equal to 99.999%, performing separation from oxygen, performing direct bagging and packaging at a discharge opening to obtain smallanthus sonchifolius whole powder, wherein the average particle size of products is 2-200[mu]m. According to the method, the primary-color efficient smallanthus sonchifolius whole powder can be in multiple united production, 4 great individual brown stains due to polyphenol substrates, polyphenol oxidase, an enzymatic brown stain system and a quinone non-enzymatic polymerizationof the smallanthus sonchifolius can be avoided, a brown stain phenomenon at the moment of conventional cutting and film preparation caused by differences of sugar, acid and metal trace elements can beavoided, the color value of the product is increased by 21%, and the production efficiency is improved by 30%-40%.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing dried yacon fruit powder with primary color and high efficiency. Background technique [0002] (1) Browning mechanism: [0003] ①Enzymatic browning: [0004] The polyphenol substrates in yacon are mainly tannins (i.e. tannins), which exist in the vacuoles of intact cells and are in a latent state; polyphenol oxidase (PPO) exists in the cytoplasm and microsomes, and the two are incompatible with each other. No enzymatic browning occurs on contact. However, tissue damage occurs during the processing of yacon powder, a large amount of oxygen invades, and the zymogen is activated. Under the catalysis of PPO, the tannin substance first undergoes hydroxylation reaction, and then undergoes oxidation reaction to form colorless o-benzoquinone substance, o-benzoquinone Browning occurs through further chemical condensation reaction (possibly involving am...

AI Technical Summary

Problems solved by technology

[0019] Problem: ①Extract color protection, the effect is difficult to guarantee

② Enzymatic browning is prone to occur in the process of crushing and juicing

[0022] Problem: ①It is only crushing equipment, and it is crushed under air conditions. The motor rotates at high speed to generate heat, which can easily lead to Maillard reaction. Due to the high sugar content of potatoes, the crushing process is easy to stick and agglomerate

[0025] Problem: ① Peeling and beating are conventional processes, and microwave drying is also a conventional process, which is prone to enzymatic browning and non-enzymatic browning

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