CN101120763A

CN101120763A - A processing technology for canistel powder

Info

Publication number: CN101120763A
Application number: CNA2007100661790A
Authority: CN
Inventors: 文志华; 徐兴才; 李荣福; 黄家雄; 刘光华; 何红艳
Original assignee: INSTITUTE OF TROPICAL AND SUBTROPICAL CASH CROP YUNNAN ACADEMY OF AGRICULTURAL SCIENCES
Current assignee: INSTITUTE OF TROPICAL AND SUBTROPICAL CASH CROP YUNNAN ACADEMY OF AGRICULTURAL SCIENCES
Priority date: 2007-09-11
Filing date: 2007-09-11
Publication date: 2008-02-13
Anticipated expiration: 2027-09-11
Also published as: CN101120763B

Abstract

A process technology of an eggfruit powder uses mature eggfruit as raw material. The eggfruit should be skinned and enucleated firstly. Thee size of pulps should be divided into 1-3cm. And then the pulps are dried until the water content is less than 5%. Thirdly, the dried pulps are crushed to make into eggfruit powder. When drying, the temperature should be kept 85 centigrade at the beginning for 10 minutes, and then should be reduced to 55-60 centigrade. Dried eggfruit pulp should be crushed into the fruit powder with the grain size of 60-80 mesh. The fruit powder is made by crushing the dried eggfruit pulp without slurry treatment of beating, homogenizing and so on. The pulps are directly dried, in which case the process technology needs a little equipment, low investment, simple process, and is easy to operate. The produced eggfruit powder has good taste, good color and rich nutrition.

Description

A kind of process technology of eggfruit powder

Technical field: the present invention relates to the fruit manufacture field, especially a kind of process technology of eggfruit powder.

Background technology: eggfruit (Lucuma nerbosa) has another name called egg-fruit, be the Sapotaceae fruit tree, eggfruit is a kind of tropical fruit (tree), mouthfeel is good, nutritious, can eat or be processed into pulp, jam, fruit wine, fruit powder raw, liked by consumers in general, because fresh fruit listing is subject to seasonal restrictions and storage tolerance not, people can not eat for a long time and arrive.

The fruits and vegetables powder has following advantage: the one, and moisture is low, can prolong storage period, reduces expenses such as storage, transportation, packing; The 2nd, the utilization ratio of raw materials height, fruits and vegetables powder process is less demanding to raw material, and particularly size, the shape to raw material do not require; The 3rd, be processed into the fruits and vegetables powder after, widened the range of application of fruit and vegetable materials, the fruits and vegetables powder almost can be applied to the every field of food processing, can be used as the raw material of fruit wine, fruit juice; As food additives, improve the nutritional labeling of product, improve the color and luster and the local flavor of product; Raw material as some function compositions; Also direct-edible.In recent years, the fruits and vegetables powder has become a kind of more welcome emerging food.Carry out fruits and vegetables powder processing, significant for agricultural development.

Summary of the invention: the objective of the invention is to propose a kind of process technology of eggfruit powder, it gets through pulverization process with the yolk pulp that oven dry makes, and the equipment needed thereby facility is few, invest for a short time, process technology is simple and easy to do, and the eggfruit powder mouthfeel that makes is good, color and luster is good, and is nutritious.

Process technology provided by the invention need not made pulps such as making beating, homogeneous and handle, and directly uses the cube meat drying.The dry initial stage is handled 10min with higher temperature, handles to drying regime with lower temperature then, and obtains the eggfruit powder through pulverization process.The eggfruit powder is of many uses, mainly contains: the one, as the raw material of fruit wine, fruit juice; The 2nd, as food additives, be used to improve the color of food, and can improve nutritive value of food.

Process technology step of the present invention is as follows:

Adopt ripe eggfruit, the peeling stoning is divided into 1～3cm with pulp ³Size is dried to and moisturely is lower than 5%, obtains the eggfruit powder through pulverizing.The temperature that begins when dry keeps 10min at 85 ℃, drops to 55～60 ℃ then, and dried eggfruit cube meat is ground into particle diameter 60～80 purposes fruit powder.Choose the eggfruit of 8 one-tenth above maturity when selecting, under room temperature, be placed to full maturity.

The specific embodiment:

Embodiment

(1) eggfruit is plucked and selected: pluck outward appearance yellow or orange colour, fruit shape is bigger, and the eggfruit of no disease and pest is as raw material.The general a bit of carpopodium that is no less than 1cm that in the harvesting process, leaves.

(2) maturation: the eggfruit of just having adopted is often harder, and maturity does not reach processing and edible demand, and is therefore that the eggfruit of plucking is at room temperature ripe, also not overdone certainly, and reaching has soft sense to be degree when hand is pinched; After handling, maturation should reach full maturity, and can not be overdone to the pericarp cracking.

(3) clean: with earth, the dust and other impurities of clear water flush away fruit surface.To handle with care when washing, not damage fruit.

(4) peeling, stoning: eggfruit with the manual peeling of stainless steel knife, is removed epidermis totally, noted keeping health, stoning again after the disposable peeling of all eggfruits is in order to avoid repeated contamination.

(5) drying: will remove the peel eggfruit cube meat shape after the stoning and divide for a short time as far as possible, and after the fruit piece is put into drip pan, should put into the baking oven baking as early as possible, and should be warmed up to 85 ℃ as early as possible into about 1～3cm3 size; 85 ℃ of retention time 10min play the enzymatic activity effect of going out, and drop to 55～60 ℃ then rapidly, preferably keep 60 ℃ temperature drying to be lower than below 5% to moisture.

(6) pulverize: with the levigate dried eggfruit cube meat of pulverizer, allow its particle diameter reach 60～80 orders, note lucifuge and keep away oxygen, adopt polybag or other seal of vessel packing and lucifuge storages such as Aluminum-plastic composite bag.

Claims

1. a kind of process technology of eggfruit powder is characterized in that: adopt ripe eggfruit, remove the peel stoning, pulp is divided to 1～3cm ³Size is dried to and moisturely is lower than 5%, obtains the eggfruit powder through pulverizing.

2. a kind of process technology of eggfruit powder according to claim 1 is characterized in that: the temperature that begins when dry keeps 10min at 85 ℃, drops to 55～60 ℃ then, and dried eggfruit cube meat is ground into particle diameter 60～80 purposes fruit powder.

3. a kind of process technology of eggfruit powder according to claim 1 is characterized in that: choose the eggfruit of 8 one-tenth above maturity, be placed to full maturity under room temperature.