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Apple powder making process

A production method, the technology of apple powder, applied in food science and other fields, can solve the problems of nutritional components and flavor damage, poor solubility, loss of attractive color, etc., achieve the effect of small nutritional component loss, low cost, and promote human body absorption

Inactive Publication Date: 2006-05-17
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the disadvantages of traditional apple powder production methods such as loss of original attractive color, poor solubility, and damage to nutritional components and flavors caused by dry process. The present invention adopts a new wet process to provide a An apple powder product that not only retains the original color, fragrance, taste and various nutritional components of apples to the greatest extent, but also has high solubility and its preparation method

Method used

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  • Apple powder making process

Examples

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Embodiment 1

[0025] The present invention is characterized in that it is prepared by using fresh apples as the main raw material and adding isomaltooligosaccharide and resistant starch. The production method of this pure natural apple powder is to use fresh apples as the main raw material, after cleaning, cutting, blanching, beating, rubber milling, secondary treatment, deployment, homogenization, sterilization, concentration, drying, powder collection , screening, packaging, and product warehousing processes to obtain an apple powder product, such as figure 1 shown. From fresh fruit feeding to product delivery, the whole process takes a very short time.

[0026] Specific implementation steps: Select apples with good quality, 80% to 90% maturity, and fresh and insect-free. The raw materials are first soaked in 0.75% hydrochloric acid solution, and then rinsed with clean water to remove most of the pesticide residues and microorganisms on the surface of the apples. Cut the apple into 5cm...

Embodiment 2

[0028] The process conditions were changed as follows: pump 300kg of apple pulp into a jacketed pot with a stirrer, add 12kg of isomaltooligosaccharide and 48kg of resistant starch, add an appropriate amount of water to fully dissolve it, and stir evenly. Low-temperature vacuum concentration is adopted, the concentration condition is: 55° C., the vacuum degree is controlled at 0.07 MPa, and when the solid content reaches 13%, the discharge valve is opened to discharge. A pressure spray dryer is used for drying, and the condition is: the pressure of the high pressure pump is controlled at 14.0MPa. Inlet air temperature: 175°C, exhaust air temperature: 80°C, 33kg of finished product is obtained after drying, and the moisture content of the material is 5%. Other preparation methods are the same as in Example 1.

Embodiment 3

[0030] The process conditions were changed to: pump 300kg of apple pulp into a jacketed pot with a stirrer, add 18kg of isomaltooligosaccharide and 72kg of resistant starch, add an appropriate amount of water to make it just dissolve, and stir evenly. Vacuum cryogenic concentration may not be carried out. Use a spray dryer to dry, and the condition is: the pressure of the high pressure pump is controlled at 12.5MPa. Inlet air temperature: 170°C, exhaust air temperature: 75°C, after drying, 37kg of finished product is obtained, and the moisture content of the material is 5%. Other preparation methods are the same as in Example 1.

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Abstract

The present invention relates to apple powder, and is especially one kind of natural apple powder produced through a wet process. The technological scheme features the color protecting step and the secondary treatment step, and the natural apple powder is produced through the steps of washing, cutting, blanching, pulping, grinding, secondary treatment, blending, homogenizing, sterilizing, concentration, drying, sieving, packing, etc. The natural apple powder has good color, high dissolubility, good taste and low cost, and is suitable for industrial production.

Description

technical field [0001] The invention relates to a production method of natural apple powder, in particular to the production of natural apple powder which adopts wet process, carries out color protection and secondary treatment process, makes apple pink luster good, has high solubility, and does not affect product nutrition and flavor method. Background technique [0002] Apples are not only colorful and delicious, sweet and refreshing, but also extremely nutritious. Apple is an alkaline food, which can eliminate excess acid in the body, so that people can quickly eliminate fatigue and restore physical strength. It also reduces the acidity of urine and increases the solubility of urine, thereby reducing the possibility of uric acid forming stones in the bladder. Apple can also lower blood pressure, reduce the incidence of cerebral thrombosis, improve the symptoms of anemia patients, regulate gastrointestinal function, promote gastric juice secretion, strengthen digestion, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L2/08
Inventor 贾士儒叶宏涛乔长晟穆彩云许春英
Owner TIANJIN UNIV OF SCI & TECH
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