CN101664217A - Preparation method of natural additive-free pure apple powder - Google Patents
Preparation method of natural additive-free pure apple powder Download PDFInfo
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- CN101664217A CN101664217A CN200910024110A CN200910024110A CN101664217A CN 101664217 A CN101664217 A CN 101664217A CN 200910024110 A CN200910024110 A CN 200910024110A CN 200910024110 A CN200910024110 A CN 200910024110A CN 101664217 A CN101664217 A CN 101664217A
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Abstract
The invention relates to a preparation method of natural additive-free pure apple powder. The preparation method comprises the following steps: soaking clean and fresh apples in water at 50 DEG C before draining; peeling the apples; removing non-edible parts, such as fruit bases and fruit cores; then, cutting the apples into apple slices with the thickness of 4-8mm; placing the apple slices into aboiling jacketed pan to blanch; placing the blanched apple slices in a vacuum can for vacuum solidification and impregnation by using sweat water as an impregnating solution; transferring the solution to a vacuum drying oven to obtain apple crisps; grinding and screening the apple crisps; and packaging apple powder. The invention improves the dry-method process, introduces vacuum impregnating andvacuum drying treatment working procedures, overcomes the defects of nutrient content loss, original color and luster loss, damaged apple flavor, poor condensation, additive addition, granular sensation absence, and the like brought by a traditional preparation method of apple powder, improves the product quality and decreases the production cost.
Description
Technical field
The invention belongs to the solid beverage processing technique field, be specifically related to a kind of preparation method of green health natural additive-free pure apple powder.
Background technology
The apple sweet and sour palatability, fragrant look gorgeous, and abundant nutrition is arranged.In medical circles think: apple is cool in nature, flavor is sweet, nontoxic; Have promote the production of body fluid, quench the thirst, moistening lung, relieving summer-heat, function such as whet the appetite, sober up, be its speciality with " mend brain and help blood, moistening lung is good for the stomach, and calms the nerves to repose, and bowl spares Jiao, the beneficial motive, anti-having indigestion, a mouthful poison disappears "; And the superfluous hydrochloric acid in gastric juice of neutralization is arranged, promote the effect of renal secretion.Therefore, apple has higher dietotherapy effect and health-care effect.
At present, apple powder preparation method is taked dry method or wet processing more.Dry process mainly is earlier with the dehydration of raw material heated-air drying, and then pulverizes, and apple powder product nutritional labeling of being produced and local flavor failure loss are serious, rehydration is poor, and make product lose original tempting color and luster, and the sensory effects of product is made a big impact.And wet processing mainly is will to carry out spray-drying behind the raw material pulping homogeneous more earlier, though can solve some problems of dry production to a certain extent, but also still exist following problem simultaneously, as: the fruit powder degree after the spray-drying little (less than 200 orders), very easy conglomeration in water, settleability, dispersiveness are all very poor, further make not have the fruit grain after the drink and chew mouthfeel; In addition, sticking wall when preventing spray-drying needs to add a certain proportion of dried additive etc. that helps, and has influenced the pure natural taste of product.Therefore, thus how improving preparation method overcomes above deficiency to improve apple powder product quality is current urgency problem to be solved.
Summary of the invention
The objective of the invention is in order to remedy the deficiencies in the prior art, overcome nutritional labeling that traditional apple powder preparation method brings and lose, lose shortcomings such as original color and luster, apple local flavor are damaged, have additive, the grain sense of having no result, provide a kind of and not only kept original color of apple and various nutritional labeling to greatest extent, and the preparation method of the natural additive-free pure apple powder additive-free, natural, that fruit powder degree is controlled.
To achieve these goals, technical scheme of the present invention is achieved in that
1) at first, the employing fresh apple is a raw material, and earlier with apple clear water washes clean, with water logging bubble 2～3min of 50 ℃, then the clear water spray drains after cleaning up then;
2) secondly, base of fruit, fruit stone non-edible part are rejected in peeling, then apple are cut into the thick apple flakes of 4～8mm, insert in the own jacketed pan that seethes with excitement of water and carry out blanching;
3) last, it is that maceration extract carries out changing the vacuum drying chamber vacuum drying over to behind the solid shape dipping of the vacuum 60min with the syrup that the apple flakes after the blanching is put into vacuum tank, obtains apple crisp slices, and apple crisp slices is carried out grinding, screening, packing.
What the immersion in the step 1) of the present invention was adopted is that mass concentration is 1～1.5% the HCl aqueous solution; Pressure during vacuum impregnation in the vacuum tank is 1～5kPa; The vacuum drying chamber internal pressure is 1～3kPa, and heating-up temperature is 40～60 ℃; The apple powder particle mean size that grinding obtains is below 1.2mm; When sieving, two yuan of vibratory sieves adopt 14,32,65 eye mesh screens successively.
The present invention has improved dry process, introduce vacuum impregnation and vacuum drying treatment operation, overcome shortcomings such as nutritional labeling that traditional apple powder preparation method brings is lost, lost that original color and luster, apple local flavor are damaged, rehydration is poor, additive is arranged, the grain sense of having no result, improve product quality, reduced production cost.
The specific embodiment
Embodiment 1: at first, the employing fresh apple is a raw material, earlier with apple clear water washes clean, steep 2min with 50 ℃ water logging then, removing the residual agricultural chemicals of apple surface, also can to adopt mass concentration be 1～1.5% HCl aqueous solution soaking, and then the clear water spray drains after cleaning up, carry out agricultural residual check, guarantee the green health of raw material; Secondly, base of fruit, fruit stone non-edible part are rejected in peeling, then apple are cut into the thick apple flakes of 4mm, insert the jacketed pan blanching 2min of oneself boiling of water; At last, it is that the vacuum tank of 5kPa is that to carry out going into behind the solid shape dipping of the vacuum 60min pressure be that the vacuum drying chamber of 3kPa is 60 ℃ of following vacuum drying to maceration extract with the syrup that apple flakes after the blanching is put into pressure, obtain apple crisp slices, apple crisp slices is carried out grinding make apple powder particle mean size below 1.2mm, adopt two yuan of vibratory sieves to adopt 14,32,65 eye mesh screens screening back packing successively in the apple powder.
Embodiment 2: soak time is 3min in the present embodiment; Apple slice thickness is 8mm; The pressure of the solid shape dipping of vacuum is 1kPa; Drying pressure is 1kPa; Baking temperature is 40 ℃, and other process is with embodiment 1.
Embodiment 3: soak time is 2min in the present embodiment; Apple slice thickness is 5mm; The pressure of the solid shape dipping of vacuum is 3kPa; Drying pressure is 2kPa; Baking temperature is 50 ℃, and other process is with embodiment 1.
Embodiment 4: soak time is 3min in the present embodiment; Apple slice thickness is 6mm; The pressure of the solid shape dipping of vacuum is 4kPa; Drying pressure is 1.5kPa; Baking temperature is 55 ℃, and other process is with embodiment 1.
The solid shape dipping of vacuum of the present invention makes fruits and vegetables organize the interior gas pressure reduction of hole, and (fruits and vegetables are the porous raw material, its porosity is generally more than 70%), thereby cause the expansion of gas and escape, maceration extract is full of whole hole, the area at infiltration interface increases greatly, and capillarity strengthens, thus the transmission channels of effectively having got through various materials (water, macerate etc.), so the impregnation of matters migration rate increases, greatly improved the drying efficiency of dipping efficient and subsequent handling.Because operation in a vacuum saved traditional look operation of protecting, and the nutritional labeling loss is few, makes product still can keep original local flavor, color and luster, nutrition and quality, its sense organ and also about the same when fresh.Change over to after the vacuum impregnation and carry out vacuum drying in the vacuum dryer, owing to carry out drying in a vacuum, effectively avoided heated-air drying is brought in the conventional dry technology variable color, nutrition shortcoming such as to lose, utilize the health, sterilization of vacuum mechanism, fresh-keeping, low temperature, characteristics such as efficient, guarantee the product health, preserved the various effective nutritions of apple, color and luster and local flavor to greatest extent.Obtain apple crisp slices after the vacuum drying, select for use the food ball mill that apple crisp slices is carried out grinding, obtain the apple powder, its particle mean size is then sieved below 1.2mm, with sealed vermicelli making machine powder is delivered to two yuan of vibratory sieves and sieves powder.Two yuan of vibratory sieves adopt 14,32,65 eye mesh screens respectively successively, and the oversize particle degree is sent pre-treatment back to after collecting greater than 14 purpose powder, can get 14～32 orders, 32～65 orders behind the sieve, greater than three kinds of varigrained products of 65 orders.Be the product diversification that the inventive method is obtained, also can further prepare differently flavoured leisure and make things convenient for drink with the apple powder after the screening according to its granule size difference, as: granularity big with the milk powder proportioning, can get fruity milk powder; Granularity little with the coffee proportioning, can get fruity coffee; What granularity was medium can get fruity oatmeal etc. with the oatmeal proportioning.With packing of product warehouse-in, because apple powder surface area is big, therefore the very easily moisture absorption and oxidation carry out vacuum packaging, adopts light tight, air-locked sealing and packing material during packing at last.Packing machine is the vacuum automatic packaging machine, packaging process such as can finish metering, filling, involution continuously automatically, cut, and packing specification is an inner wrapping, every bag of 50g, per 10 pouch-packaged are a sack.
In a word, the present invention has improved dry process, introduces vacuum impregnation and vacuum drying treatment operation, Overcome the nutritional labeling that traditional apple powder preparation method brings and lose, lose original color and luster, apple local flavor Be damaged, rehydration is poor, additive is arranged, the shortcoming such as grain sense etc. of having no result, and has improved product quality, fall Low production cost. Method provided by the invention can be widely used in the industries such as food and health products. Its Advantage is as follows:
1) product that makes with method provided by the invention is that fresh apple processes, and is making Do not add the chemical substances such as any anticorrisive agent in the journey, belong to pure apple powder.
2) product that makes with method provided by the invention kept to greatest extent the original look of apple, Perfume, flavor and various nutritional labeling. As, Vc content loss rate is generally less than 20% after measured.
3) product that makes with method provided by the invention can be easily according to apple powder after the screening The granule size difference is further prepared differently flavoured leisure and is made things convenient for drink, such as: fruity milk powder, really Flavor coffee and fruity oatmeal etc.
4) process modification of the present invention dry process, introduce vacuum impregnation and vacuum drying treatment operation, Changed the conventional dry mode of production. Utilize the health, sterilization of vacuum mechanism, fresh-keeping, low temperature, height The characteristics such as effect have guaranteed the product health. Equipment investment expense under identical production capacity only is freezing Dry 1/4, energy resource consumption only be its 1/2～1/3, production cost is low, the production efficiency height; And product Quality can satisfy the high-quality requirement of modern people's lives fully.
Claims (5)
1, a kind of preparation method of natural additive-free pure apple powder is characterized in that:
1) at first, the employing fresh apple is a raw material, and earlier with apple clear water washes clean, with water logging bubble 2～3min of 50 ℃, then the clear water spray drains after cleaning up then;
2) secondly, base of fruit, fruit stone non-edible part are rejected in peeling, then apple are cut into the thick apple flakes of 4～8mm, insert in the own jacketed pan that seethes with excitement of water and carry out blanching;
3) last, it is that maceration extract carries out changing the vacuum drying chamber vacuum drying over to behind the solid shape dipping of the vacuum 60min with the syrup that the apple flakes after the blanching is put into vacuum tank, obtains apple crisp slices, and apple crisp slices is carried out grinding, screening, packing.
2, the preparation method of natural additive-free pure apple powder according to claim 1 is characterized in that: what the immersion in the described step 1) was adopted is that mass concentration is 1～1.5% the HCl aqueous solution.
3, the preparation method of natural additive-free pure apple powder according to claim 1 is characterized in that: the pressure during described vacuum impregnation in the vacuum tank is 1～5kPa.
4, the preparation method of natural additive-free pure apple powder according to claim 1 is characterized in that: described vacuum drying chamber internal pressure is 1～3kPa, and heating-up temperature is 40～60 ℃.
5, the preparation method of natural additive-free pure apple powder according to claim 1 is characterized in that: the apple powder particle mean size that described grinding obtains is below 1.2mm; When sieving, two yuan of vibratory sieves adopt 14,32,65 eye mesh screens successively.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100241100A CN101664217B (en) | 2009-09-28 | 2009-09-28 | Preparation method of natural additive-free pure apple powder |
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| CN2009100241100A CN101664217B (en) | 2009-09-28 | 2009-09-28 | Preparation method of natural additive-free pure apple powder |
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| CN101664217A true CN101664217A (en) | 2010-03-10 |
| CN101664217B CN101664217B (en) | 2012-05-23 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440317A (en) * | 2011-11-08 | 2012-05-09 | 陕西科技大学 | Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof |
| CN106962842A (en) * | 2017-04-01 | 2017-07-21 | 中国农业科学院农产品加工研究所 | The preparation method of high quality apple powder |
| CN107198168A (en) * | 2017-06-13 | 2017-09-26 | 安徽金鹰农业科技有限公司 | A kind of processing method of rock sugar apple powder |
| CN107495095A (en) * | 2017-08-24 | 2017-12-22 | 源陆（内蒙古）食品科技有限公司 | High-nutrition triticale steamed bun premixed flour and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4950491A (en) * | 1989-08-09 | 1990-08-21 | Elemer Varga | Process for preparing powdered fruit |
| CN1307830A (en) * | 2001-02-23 | 2001-08-15 | 崔永江 | Apple powder producing process and apple leftover feed compounding process |
| CN100352370C (en) * | 2005-10-14 | 2007-12-05 | 天津科技大学 | Apple powder making process |
| CN101467630A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for producing apple powder |
-
2009
- 2009-09-28 CN CN2009100241100A patent/CN101664217B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440317A (en) * | 2011-11-08 | 2012-05-09 | 陕西科技大学 | Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof |
| CN102440317B (en) * | 2011-11-08 | 2013-08-14 | 陕西科技大学 | Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof |
| CN106962842A (en) * | 2017-04-01 | 2017-07-21 | 中国农业科学院农产品加工研究所 | The preparation method of high quality apple powder |
| CN107198168A (en) * | 2017-06-13 | 2017-09-26 | 安徽金鹰农业科技有限公司 | A kind of processing method of rock sugar apple powder |
| CN107495095A (en) * | 2017-08-24 | 2017-12-22 | 源陆（内蒙古）食品科技有限公司 | High-nutrition triticale steamed bun premixed flour and preparation method thereof |
| CN107495095B (en) * | 2017-08-24 | 2020-10-30 | 源陆（内蒙古）食品科技有限公司 | High-nutrition triticale steamed bun premixed flour and preparation method thereof |
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| CN101664217B (en) | 2012-05-23 |
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