Preparation method of anthocyanin-rich fruit powder

Abstract

The invention, which belongs to the technical field of food processing, relates to a preparation method of anthocyanin-rich fruit powder. The anthocyanin-rich fruits is used as raw materials and stepsof juicing, filtering, sterilizing, spray drying and the like are performed on the raw materials to obtain anthocyanin-rich fruit powder. The anthocyanin-rich fruit powder is rich in anthocyanin, free of any food additive, good in taste, high in flowability, not prone to moisture absorption and convenient to use and store. Because of being rich in anthocyanin, the anthocyanin-rich fruit powder has effects of protecting eyesight and resisting oxidation and is widely applied to foods and health-care products.

Description

technical field [0001] The invention relates to a fruit powder, in particular to an anthocyanin-rich fruit powder and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Anthocyanin is the most powerful free radical scavenger found so far, its anti-free radical oxidation ability is 20 times that of vitamin C, 50 times that of vitamin E, especially its activity in the body, and other antioxidants cannot comparable. Blueberries, cranberries, mulberries and other darker berries contain high anthocyanin content. Long-term consumption of such fruits can protect eyesight, improve pseudomyopia caused by visual fatigue, prevent the development of light myopia, and prevent blindness and glaucoma. , cataract, retinal hemorrhage, enhancing sensitivity to light, improving retinal circulation disease and night blindness caused by diabetes and high blood pressure have positive effects, which have been clinically proven. Therefore, the a...

AI Technical Summary

Problems solved by technology

The fruit and vegetable powder obtained by traditional hot air drying and pulverization has larger particles, poor flavor, more loss of nutrients and functional components, affects the taste when used, and the product processing and application performance are not good

Freeze-dried powder can retain its nutrients and natural flavor to the greatest extent because it does not add auxiliary materials during processing, but products containing sugar are easy to absorb moisture and agglomerate, which is not conducive to storage, and there are many restrictions on application. The processing cost of spray drying is much higher than that of spray drying, which limits its industrialization

Common spray-dried powders on the market generally use concentrated fruit juice as raw material. Because the production process of concentrated juice is heated for a long time, it is not conducive to the maintenance of anthocyanins and fresh fruit flavor. The processed fruit powder loses a lot of nutrients, and the color, aroma, There is a large difference in taste, and some products will add food additives such as pigments and flavors to make up for these deficiencies, which reduces the quality of the product

Images