CN100405935C - Instant mulberry fruit powder and its production process - Google Patents
Instant mulberry fruit powder and its production process Download PDFInfo
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- CN100405935C CN100405935C CNB2006100483943A CN200610048394A CN100405935C CN 100405935 C CN100405935 C CN 100405935C CN B2006100483943 A CNB2006100483943 A CN B2006100483943A CN 200610048394 A CN200610048394 A CN 200610048394A CN 100405935 C CN100405935 C CN 100405935C
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Abstract
The instant mulberry fruit powder is produced with the materials including mulberry fruit 60-80 weight portions, cane sugar 15-25 weight portions, phosphate 0.4-0.6 weight portions and emulsifier 1.0-2.5 weight portions. The present invention has the nutritious components in mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matters utilized to produce the instant mulberry fruit powder beverage with rich nutrients, faint scent of mulberry fruit and easy taking.
Description
Technical field
The present invention relates to food, belong to solid beverage, specifically is a kind of instant mulberry fruit powder and production method thereof.
Background technology
Mulberry seed is the seed of Moraceae Morus plant ripening fruits mulberry fruit (Morus alba L.), contains mulberry seed about 3～5% in the mulberry fruit.The sour-sweet succulence of mulberry fruit is rich in multivitamin and mineral matter and essential amino acid, has very high healthy nutritive value, the available food such as fruit juice, fruit wine that are processed into.Containing a large amount of mulberry seeds in the residue after mulberry fruit is squeezed the juice still is underutilized.Oil-containing 29-33% in the mulberry seed by analysis, crude protein 21-29%, dietary fiber 31-37%, carbohydrate 6-11%, ash content 3.8%, general flavone 1.03mg/g, vitamin E 0.023-0.025%, trace elements iron 195 μ g/g, manganese 29.7 μ g/g, zinc 55.6 μ g/g, strontium 14.5 μ g/g, selenium 0.05 μ g/g, unrighted acid accounted for 87.5% during the aliphatic acid of mulberry seed oil was formed, essential fatty acid---linoleic acid reaches more than 79%, than general edible oil even medicinal oil---walnut oil and safflower oil are all high, and mulberry seed oil has effect for reducing blood fat.The total amino acid content of mulberry seed reaches 199mg/g, and essential amino acid content is 5.71%, accounts for 28.69% of total amino acid content.This shows that mulberry seed has good nutritive value, be worth development and use.At present the open method of the application of mulberry seed is only limited to utilize mulberry seed system oil, residue is done animal feed (seeing " grain and oil processing " 12 phases in 2005 " mulberry fruit seed system oil and comprehensive development and utilization ").Obviously, have protein, the carbohydrate of healthy nutritive value in the mulberry seed, bioactive ingredients such as dietary fiber, vitamin, mineral element and flavones do not obtain better utilization.
Summary of the invention
It is instant mulberry fruit powder and the production method thereof that primary raw material is made with the mulberry seed that the object of the invention is to provide a kind of.The multiple nutrients that this method can make full use of in the mulberry seed becomes to comprise bioactive ingredients such as fat, protein, carbohydrate, dietary fiber, vitamin, mineral element and flavones, is processed into nutritiously, and local flavor is good, the instant powder food production of instant.
Instant mulberry fruit powder provided by the invention, wherein primary raw material is a mulberry seed, auxiliary material is sucrose, phosphate and emulsifying agent.Auxiliary material can also be maltodextrin and skimmed milk power etc.
A kind of instant mulberry fruit powder is pressed column weight amount proportion raw material and is made: mulberry seed 60-80, sucrose 15-25, phosphate 0.4-0.6, emulsifying agent 1.0-2.5.
A kind of instant mulberry fruit powder is pressed column weight amount proportion raw material and is made: mulberry seed 60-80, maltodextrin 6-10, skimmed milk power 6-10, phosphate 0.4-0.6, emulsifying agent 1.0-2.5.
Wherein, described mulberry seed is dried mulberry seed, generally is to adopt the residue of water rinse method after mulberry fruit fruit or mulberry fruit are really squeezed the juice to isolate, and drying obtains.
Described phosphate is selected from any in sodium polyphosphate, sodium pyrophosphate and the sodium phosphate.
Described emulsifying agent is selected from the mixture of any or they in three polyglyceryl fatty acid esters, six polyglyceryl fatty acid esters and the phosphatide.
The production method of instant mulberry fruit powder comprises the steps:
A. dried mulberry seed water is cleaned and remove dust, be soaked in water again 8-16 hour, make the moisture content of mulberry seed reach 35-50%;
B. soaked mulberry seed is cleaned with clear water, mulberry seed adds the pure water defibrination behind the draining, crosses the 120-180 mesh sieve, slagging-off, and slurries transfer pH value in the 6.5-8.0 scope with sodium acid carbonate;
C. will join in the mulberry seed slurries behind auxiliary material sucrose (or with maltodextrin, skimmed milk power place of sucrose), phosphate and the emulsifiers dissolve, stir,, be cooled to 25-50 ℃ then rapidly through 130 ℃, 3-4sUHT sterilization, handle through emulsifying, spray-drying obtains instant mulberry fruit powder.
Described through the emulsifying processing, be to handle emulsifying treatment conditions: rotating speed 20000-28000rpm, feed temperature 25-50 ℃ with the high-shearing dispersion emulsifying machine emulsifying.
Described spray-drying is with centrifugal spray tower or press atomization tower drying, the spray-drying condition: EAT 160-180 ℃, and leaving air temp 70-85 ℃.
In order to obtain the instant mulberry fruit powder beverage of each tool nutrition and local flavor characteristics, can also be in auxiliary material with addition of other auxiliary material such as sweetener, nutriment, flavor substance etc.
Advantage of the present invention and good effect:
1. the present invention is primary raw material with the mulberry seed, adopting mulberry seed to add the water mill pulp screen divides the method for slagging-off to remove the thicker cot of mulberry seed, make full use of the multiple nutritional components that is rich in the mulberry seed benevolence and comprised protein, essential amino acid, bioactivators such as unrighted acid, vitamin, mineral element and flavones are processed into a kind of instant powder beverage.Goods are nutritious, have the fragrant of mulberry seed, and local flavor is tempting, dissolve very soon, and 60-90 ℃ of hot boiling water reconstitutes the back and form homogeneous latex emulsion, keeps not occurring more than one hour inhomogeneous phase, instant.Thereby it is little to have overcome the mulberry seed grain, and the shortcoming that cortex is thick, should not directly eat has improved the added value of mulberry seed, for new way has been opened up in the comprehensive utilization of mulberry seed.
2. be higher fatty acid at mulberry seed, the composition characteristic of high protein, low-carb, added skimmed milk power, maltodextrin, sucrose in the goods, to replenish protein, lysine, carbohydrate, balance is reasonable more to make the nutritional labeling of goods, local flavor is better.
3. processing technology of the present invention is simple, and technology maturation is easy to implement.
The specific embodiment
Embodiment 1.
Select materials: the mulberry seed particle surface is bright and clean, and free from insect pests, nothing are gone mouldy, and component content is by analysis: moisture 5.8%, fat 28.9%, protein 21.3%, dietary fiber 34.6%, carbohydrate 5.7%, ash content 3.7%, flavones 1.03mg/g.Mulberry seed provides (the silkworm and mulberry base that Yangcheng, Shanxi Province is China's North China's maximum) by Yangcheng, Shanxi Province mulberry fruit juice factory.
Processing: with the 2kg mulberry seed water flush away floating dust of impurity elimination, put into and soak bucket, add normal-temperature water and soaked 10 hours, soaked mulberry seed clear water is cleaned, send into fiberizer behind the draining and add the pure water defibrination, cross 180 mesh sieves, the screening screenings, it is 7.0 standby that the slurries that obtain are transferred pH value with sodium acid carbonate.Take by weighing and join in the mulberry seed slurries after maltodextrin 0.25kg, skimmed milk power 0.25kg, sodium polyphosphate 13g, six polyglyceryl fatty acid ester 40g dissolve with suitable quantity of water respectively, 130 ℃ of back material ultra high temperature short time sterilizations stir, 3-4 second, be cooled to 25 ℃ after the sterilization rapidly, handle rotating speed 28000rpm then with the high-shearing dispersion emulsifying machine emulsifying.Slurries after the emulsification treatment are sent into spray drying tower and are carried out spray-drying: 175 ℃ of EATs, 75 ℃ of leaving air temps.The milky white little grey of products obtained therefrom, uniformity has unique mulberry seed fragrance, and local flavor is tempting, mouthfeel good, the dissolving is very fast, and hot boiling water reconstitutes the back and forms homogeneous latex emulsion, keeps not occurring more than one hour inhomogeneous phase.
Embodiment 2
The mulberry seed slurry preparation is with embodiment 1, take by weighing and join in the mulberry seed slurries after sucrose 0.6kg, sodium pyrophosphate 18g, three polyglyceryl fatty acid ester 50g dissolve with suitable quantity of water respectively, 130 ℃ of back material ultra high temperature short time sterilizations stir, 3-4 second, be cooled to 50 ℃ after the sterilization rapidly, handle rotating speed 20000rpm then with the high-shearing dispersion emulsifying machine emulsifying.Slurries spray-drying after the emulsification treatment obtains instant mulberry fruit powder.
Claims (6)
1. an instant mulberry fruit powder is characterized in that pressing column weight amount proportion raw material and makes: mulberry seed 60-80, sucrose 15-25, phosphate 0.4-0.6, emulsifying agent 1.0-2.5; Its production method comprises the steps:
A. the mulberry seed water is cleaned and remove dust, be soaked in water again 8-16 hour, make the moisture content of mulberry seed reach 35-50%;
B. soaked mulberry seed is cleaned with clear water, mulberry seed adds the pure water defibrination, crosses the 120-180 mesh sieve, slagging-off, and slurries transfer pH value in the 6.5-8.0 scope with sodium acid carbonate;
C. join in the mulberry seed slurries after auxiliary material sucrose, phosphate and emulsifying agent being dissolved, stir, through 130 ℃, the 3-4sUHT sterilization is cooled to 25-50 ℃ then rapidly, handles through emulsifying, and spray-drying obtains instant mulberry fruit powder.
2. an instant mulberry fruit powder is characterized in that pressing column weight amount proportion raw material and makes: mulberry seed 60-80, maltodextrin 6-10, skimmed milk power 6-10, phosphate 0.4-0.6, emulsifying agent 1.0-2.5; Its production method comprises the steps:
A. the mulberry seed water is cleaned and remove dust, be soaked in water again 8-16 hour, make the moisture content of mulberry seed reach 35-50%;
B. soaked mulberry seed is cleaned with clear water, mulberry seed adds the pure water defibrination, crosses the 120-180 mesh sieve, slagging-off, and slurries transfer pH value in the 6.5-8.0 scope with sodium acid carbonate;
C. join in the mulberry seed slurries after auxiliary material maltodextrin, skimmed milk power, phosphate and emulsifying agent being dissolved, stir, through 130 ℃, the 3-4sUHT sterilization is cooled to 25-50 ℃ then rapidly, handles through emulsifying, and spray-drying obtains instant mulberry fruit powder.
3. by claim 1 or 2 described instant mulberry fruit powders, it is characterized in that described phosphate is selected from any in sodium polyphosphate, sodium pyrophosphate and the sodium phosphate.
4. by claim 1 or 2 described instant mulberry fruit powders, it is characterized in that described emulsifying agent is selected from the mixture of any or they in three polyglyceryl fatty acid esters, six polyglyceryl fatty acid esters and the phosphatide.
5. by claim 1 or 2 described instant mulberry fruit powders, it is characterized in that described emulsifying processing, is to handle rotating speed 20000-28000rpm, feed temperature 25-50 ℃ with the high-shearing dispersion emulsifying machine emulsifying.
6. by claim 1 or 2 described instant mulberry fruit powders, it is characterized in that described spray-drying condition: EAT 160-180 ℃, leaving air temp 70-85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100483943A CN100405935C (en) | 2006-09-30 | 2006-09-30 | Instant mulberry fruit powder and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100483943A CN100405935C (en) | 2006-09-30 | 2006-09-30 | Instant mulberry fruit powder and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1931032A CN1931032A (en) | 2007-03-21 |
| CN100405935C true CN100405935C (en) | 2008-07-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100483943A Expired - Fee Related CN100405935C (en) | 2006-09-30 | 2006-09-30 | Instant mulberry fruit powder and its production process |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643043A (en) * | 2013-11-22 | 2015-05-27 | 孟州市融丰食品有限公司 | Chinese yam and walnut powder, and preparation method thereof |
| CN105595354A (en) * | 2015-12-10 | 2016-05-25 | 四川玖月红商贸有限公司 | Whole-component instant kudzu vine root powder and preparation method thereof |
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2006
- 2006-09-30 CN CNB2006100483943A patent/CN100405935C/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 桑椹籽与籽油的营养成份及理化特性的研究. 杨小兰，周纪侃，马文丽.中国粮油学报，第13卷第4期. 1998 |
| 桑椹籽与籽油的营养成份及理化特性的研究. 杨小兰，周纪侃，马文丽.中国粮油学报，第13卷第4期. 1998 * |
| 桑籽的营养成分研究. 吴娱明，施英，肖更生，徐玉娟，邹宇晓，姚锡镇.蚕业科学，第32卷第1期. 2006 |
| 桑籽的营养成分研究. 吴娱明，施英，肖更生，徐玉娟，邹宇晓，姚锡镇.蚕业科学，第32卷第1期. 2006 * |
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| Publication number | Publication date |
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| CN1931032A (en) | 2007-03-21 |
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