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A kind of primary color high-efficiency Yacon dry powder processing method

A processing method and technology for yacon fruit, which are applied in the directions of food drying, preservation of fruits and vegetables, preservation of fruits/vegetables by radiation/electric treatment, etc. problem, to achieve the effect of good dispersion, maintaining integrity and inhibiting browning

Active Publication Date: 2022-03-08
SDIC ZHONGLU FRUIT JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of primary color high-efficiency Yacon dry powder processing method
  • A kind of primary color high-efficiency Yacon dry powder processing method
  • A kind of primary color high-efficiency Yacon dry powder processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] A method for processing primary color high-efficiency Yacon dry powder, the steps are as follows:

[0082] (1) Ultrasound combined with magnetic field hyperoxic pretreatment. Select yacon fruits with bright colors, high maturity and fragrant flavor, remove diseases and rotten fruits, put the fruits in a temperature-controlled airtight decompression tank, and pass high-concentration O 2 , supplemented by ultrasonic and magnetic field double docking pulses to improve the high oxygen permeability of the cell membrane, while enhancing the dissolved oxygen threshold of the cells, especially the magnetic field reduces the surface tension of the cell fluid, so that more and smaller bubble nuclei are produced in the cell fluid, as an ultrasonic The cavitation nucleus required by the cavitation effect enhances the cavitation of ultrasonic waves, and at the same time the high-frequency oscillation of the magnetic field and the acceleration of ultrasonic cavitation promote the O ...

Embodiment 2

[0099] A method for processing primary color high-efficiency Yacon dry powder, the steps are as follows:

[0100] ⑴Ultrasonic and magnetic field hyperoxic pretreatment: select yacon fruits with bright colors, high maturity and fragrant flavor, eliminate diseases and rotten fruits, and pass the fruits into high-concentration O2 under airtight and decompressed conditions 2 , and supplemented by ultrasonic and magnetic field pulses for processing;

[0101] Among them, O 2 The concentration is 95%-100%, the temperature is 0°C±0.5°C, the negative pressure is -0.1MPa, the relative humidity is 98%-100%, the ultrasonic frequency is 28KHz-30KHz, the magnetic field strength is 180-200V, the ultrasonic pulse treatment is 30min, and then the magnetic field is relayed Treat for 30 minutes, and then alternate treatment until the end of 4 hours;

[0102] (2) Cleaning and sterilization: Combine ultrasonic cleaning with ozone water cleaning, ultrasonic power 50W, frequency 35kHz, catalytic r...

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PUM

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Abstract

The invention relates to a method for processing primary color and high-efficiency yacon fruit dry powder. The steps are as follows: (1) Ultrasonic collaborative magnetic field high-oxygen pretreatment; (2) Cleaning and sterilization; (3) Water jet slicing; (4) Co-excitation spraying; (5) Passivation spraying; ; ⑺ anti-caking spray; ⑻ high-speed nitrogen flow crushing: use the concentration of N 2 Flow crushing, oxygen isolation, the outlet can be directly bagged and packaged, the average particle size of the product is 2 μm to 200 μm, and the whole powder of yacon is obtained. This method combines multiple components to produce primary color and high-efficiency yacon full powder, which avoids the browning caused by four major characteristics of yacon polyphenol substrate, polyphenol oxidase, enzymatic browning system and quinone non-enzymatic polymerization, as well as sugar, acid, and metal Due to the instant browning phenomenon caused by the difference of trace elements in conventional cutting and film making, the color value of the product is increased by 21%, and the production efficiency is increased by 30% to 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23P10/43A23L5/41A23B7/015A23L5/20A23L5/30A23B7/154A23B7/157A23B7/024A23B7/148
CPCA23L19/01A23P10/43A23L5/41A23B7/015A23L5/27A23L5/32A23B7/154A23B7/157A23B7/024A23B7/148A23V2002/00A23V2200/02A23V2200/048A23V2250/126A23V2300/48A23V2250/128A23V2250/0632A23V2250/6406A23V2250/708A23V2250/0606A23V2250/0616A23V2250/032A23V2300/10A23V2250/5114A23V2200/208
Inventor 张继明冷传祝潘艳芳金晶辛刚杨亚旭李鹏军杨诺
Owner SDIC ZHONGLU FRUIT JUICE
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