Preparation method of mulberry whole fruit powder

Abstract

The invention discloses a preparation method of mulberry whole fruit powder, which comprises the following steps: (1) removing impurities from fresh mulberries, conducting cleaning and pulping, and carrying out enzymolysis on endogenous pectin; (2) adding a softener, stirring, dissolving, dispersing and softening the mulberry seeds, conducting heating for degasing, conducting sterilization, deactivating enzyme and softening the mulberry seeds by heating power; (3) refining the slurry by a colloid mill for 2-3 times to refine the mulberry seed particles and release the mulberry seed oil, adding citric acid fatty acid glyceride, conducting stirring, dispersing and dissolving, carrying out micronization treatment for 1-2 times by using a colloid mill to obtain emulsified mulberry pulp, and using a homogenizer for carrying out particle ultrafine pulverization, so as to obtain slurry homogenized liquid; and (4) performing spray drying and cooling, adding an anti-caking agent, and performing uniform mixing so as to obtain the mulberry whole fruit powder product. According to the method, the mulberry pulp and the mulberry seeds are completely utilized, the raw material utilization rate is high, the nutritional value is high, and the product flavor is pure.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of mulberry whole fruit powder, which is suitable for the processing and comprehensive utilization of mulberry powder, mulberry whole fruit powder, mulberry beverage and other mulberry foods using mulberry powder as one of the raw materials. Background technique [0002] Mulberry (Mulberry), also known as mulberry, mulberry, and mulberry, is a general designation for the mature fruit ears of the genus Moraceae. The fruit is purple-red or purple-black, oblong, and the fresh mulberry is sweet and slightly sour. It is harvested when the fruit turns red from April to June every year, and dried in the sun, or steamed and dried in the sun. China began to use mulberry as early as 5,000 years ago. According to traditional Chinese medicine, mulberry tastes sweet and sour, and is cold in nature. , Indications for liver and kidney yin deficiency, da...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the insufficient processing and utilization of mulberry and the deficiencies in the existing processing technology of mulberry, the invention provides a method for preparing mulberry whole fruit powder, which is low in cost, Reasonable formula, pure product flavor, uniform crimson powder appearance, ready-to-drink after brewing, rich mulberry aroma, fine and smooth texture, convenient eating, high nutritional value, long shelf life at room temperature, high utilization rate of raw materials, and can be mechanized to manufacture whole mulberry fruit powder

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