CN103431331A - Preparation method of actinidia arguta freeze-dried fruit powder - Google Patents

Preparation method of actinidia arguta freeze-dried fruit powder Download PDF

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Publication number
CN103431331A
CN103431331A CN2013104145787A CN201310414578A CN103431331A CN 103431331 A CN103431331 A CN 103431331A CN 2013104145787 A CN2013104145787 A CN 2013104145787A CN 201310414578 A CN201310414578 A CN 201310414578A CN 103431331 A CN103431331 A CN 103431331A
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freeze
tara vine
puree
actinidia arguta
fruit
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CN2013104145787A
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Chinese (zh)
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CN103431331B (en
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骆长林
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通化百泉参业集团股份有限公司
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Abstract

The actinidia arguta is a specific precious wild resource. The meat of the actinidia arguta is jade green; the actinidia arguta tastes fine, juicy, fragrant and delicious; the sweetness and the sourness are proper; the nutrition is very rich; the actinidia arguta is a fruit well received by customers and is known as the king of fruits. Wild actinidia arguta resources are readily available in Changbai Mountains, but products of the actinidia arguta are few and cannot meet the consumption demands in different seasons, so that the demands of the customers for wild actinidia arguta products are suppressed. The invention discloses a preparation technology for Changbai-mountain pure natural wild actinidia arguta fruit powder. According to the technology, the freeze-dried fruit powder is prepared by selecting fresh and intact actinidia arguta, washing, smashing, pulping and concentrating the actinidia arguta, adding maltodextrin and performing vacuum freeze-drying on mixed fruit paste. The actinidia arguta freeze-dried fruit powder is high in nutrient value and is convenient food suitable for various groups of people.

Description

A kind of tara vine is frozen the preparation method of dry powder

Technical field

The present invention relates to a kind of preparation technology of fruit powder, i.e. a kind of preparation technology of tara vine fruit powder.

Background technology

Wild tara vine (Actinidia arguta Sieb.et Zucc.), the popular name tara vine, the circle Chinese date, belong to Actinidiaceae, the perennial defoliation liana of Actinidia.Be distributed widely in China's northeast Changbaishan area, contain abundant.Unique flavor, sour and sweet palatability, nutritional labeling is abundant, and pulp is containing multivitamin, and wherein vitamin C can, up to 4mg/g, can be rated as the king of fruit.Contain 20 various trace elements and 20 seed amino acids simultaneously, each seed amino acid summation content can reach 10mg/g, there is beauty treatment, improve immunologic function, function and the effect anti-oxidant, heat-clearing and fire-reducing of anticancer, anti-ageing, softening blood vessel, anti-swollen anti-inflammatory, can prevent and treat constipation, hemorrhoid; Improve blood flow, stop the formation of thrombus; Glycometabolism be can regulate, intracellular hormone and neural conduction effect regulated, and to preventing that diabetes and depression from having unique effects.

Because fruit is delicious, sour and sweet palatability, ascorbic content is high especially, is a kind of high-grade nutrient food.Comprehensive utilization value is also very high.The wild tara vine resource of Changbaishan area is very abundant, but its product is still rare, short in the collecting season storage life, can not meet the consumption demand of Various Seasonal, has seriously restricted the comprehensive exploitation of wild tara vine.

Summary of the invention

The objective of the invention is to provide a kind of for above-mentioned deficiency tara vine is carried out to deep processing, nutritive loss is little, and fruit powder processing effect is good, is convenient to the preparation method that the edible tara vine of Various Seasonal is frozen dry powder.

Technical solution of the present invention is: a kind of tara vine is frozen the preparation method of dry powder, it is characterized in that step is as follows:

(1) raw material: select tara vine.

(2) clean: after clear water rinses, with the NaCl of mass concentration 1%, soak the oxidation stain that 30min(prevents pulp), and then rinse with circulating water.

(3) protect look: tara vine is placed on and protects in look solution, 0.5~1.5% malic acid, 0.05~0.2% ascorbic acid, volume ratio 1: 1, soak color retention 5~30min; (protect look with suppress on skin with the breeding of wild miscellaneous bacteria, prevent the oxidation stain of pulp simultaneously. improve the quality of product).

(4) peeling: the tara vine fruit is put into to boiling water blanching 20s, peeling.

(5) making beating: put into beater making beating fragmentation, obtain organizing fine and smooth puree, filter through 20~50 eye mesh screens.

(6) concentrated: as the tara vine puree to be put into to the concentration tank heating and be concentrated into 1/3~1/2 of original volume, concentrated puree is added to 10%~30% maltodextrin (the maltodextrin carrier of mass fraction, make the fruit powder structurally looser, fine and smooth, be more suitable for commercialization).

(7) precooling: will fill the device of tara vine puree, and put into refrigerating chamber and freeze, and carry out pre-freeze; By the pre-freeze Temperature Setting, at-18 ℃~-40 ℃, the pre-freeze time is 8~10h; Finally require the central temperature-35 ℃ of puree, and then maintain 2~6 hours, pre-freeze is finished; Material carries out drying under this frozen state, and ice crystal distils rapidly, has shortened the lyophilization time.

(8) freeze drying: the tara vine puree that pre-freeze is crossed is sent into dryness storehouse, in order to keep the activity of enzyme, take slow intensification, first open vavuum pump, keep vacuum pressure at 1~20pa, with the heating rate of 1 ℃ per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, with the heating rate of 2 ℃ per hour, slowly be warmed up to-5 ℃ again, be incubated 8 hours, the first drying stage finishes (keeping the activity of enzyme), guaranteeing under the prerequisite of enzymatic activity, with the heating rate of 3 ℃ per hour, slowly be warmed up to 25 ℃~45 ℃, be incubated 8 hours, rear outlet.Freeze drying can solve the problems such as look change, local flavor forfeiture, nutritive loss and local flavor in process be not good.

(9) pulverize: 1) coarse crushing: the tara vine of vacuum freeze-drying fruit powder is put into to pulverizer and pulverized, after pulverizing, the part of sub-sieve tara vine fruit Steamed dumpling with pork,mushrooms and bamboo shoots skin, seed, standby by the powder that only contains the tara vine pulp fraction; 2) ultramicro grinding: above-mentioned pulverizing is divided more than the Chinese date fruit powder that only contains the Chinese date pulp fraction sifted out carries out ultramicro grinding to 200 order at low temperatures afterwards, make tara vine fruit powder.

(10) filling: as vial to be boiled to sterilization, the fruit powder of enduring is packed in bottle, sealing.

(11) sterilization: steam 10~20min and carry out sterilization in 80~100 ℃ of boiling water, after sterilization, segmentation is cooled to room temperature.

Preferably: tara vine is frozen the preparation method of dry powder, and step is as follows:

(1) raw material: select tara vine.

(2) clean: clear water rinses 2 times, soaks 30min with the NaCl of mass concentration 1%, and then rinses 1 time with circulating water.

(3) protect look: tara vine is placed on and protects in look solution, 0.5~1.5% malic acid, 0.05~0.2% ascorbic acid, volume ratio 1: 1, soak color retention 5~30min.

(4) peeling: the tara vine fruit is put into to boiling water blanching 20s, peeling.

(5) making beating: put into beater making beating fragmentation, obtain organizing fine and smooth puree, filter through 40 eye mesh screens.

(6) concentrated: as the tara vine puree to be put into to the concentration tank heating and be concentrated into 1/2 of original volume, concentrated puree is added to 25% maltodextrin of mass fraction.

(7) precooling: will fill the device of tara vine puree, and put into refrigerating chamber and freeze, and carry out pre-freeze; By the pre-freeze Temperature Setting, at-30 ℃, the pre-freeze time is 10h; Finally require the central temperature-35 ℃ of puree, and then maintain 2~6 hours, pre-freeze is finished.

(8) vacuum freeze drying: the tara vine puree that pre-freeze is crossed is sent into dryness storehouse, opens vavuum pump, keeps vacuum pressure at 1~20pa, with the heating rate of 1 ℃ per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, with the heating rate of 2 ℃ per hour, slowly be warmed up to-5 ℃ again, be incubated 8 hours, the first drying stage finishes, guaranteeing under the prerequisite of enzymatic activity, with the heating rate of 3 ℃ per hour, slowly be warmed up to 40 ℃, be incubated 8 hours, rear outlet.

(9) pulverize: 1) coarse crushing: the tara vine of vacuum freeze-drying fruit powder is put into to pulverizer and pulverized, after pulverizing, the part of sub-sieve tara vine fruit Steamed dumpling with pork,mushrooms and bamboo shoots skin, seed, standby by the powder that only contains the tara vine pulp fraction; 2) ultramicro grinding: above-mentioned pulverizing is divided more than the Chinese date fruit powder that only contains the Chinese date pulp fraction sifted out carries out ultramicro grinding to 200 order at low temperatures afterwards, make tara vine fruit powder.

(10) filling: as vial to be boiled to sterilization, the fruit powder of enduring is packed in bottle, sealing.

(11) sterilization: steam 15min and carry out sterilization in 100 ℃ of boiling water, after sterilization, segmentation is cooled to room temperature.

Compared with prior art, major advantage of the present invention is:

(1) its advantage of the present invention is pollution-free, non agricultural chemical residuum.Fruital and sweet-smelling with raw material, clean taste, micro-sweet.

(2) disclosed by the invention is that to take the wild tara vine in Changbai Mountain be primary raw material, adopt the modern advanced technologies technology of frozen drying, obtain at low cost, retained the outer almost whole nutrients such as macaques Land of Peach Blossoms dietary fiber, mineral matter, amino acid, polyphenol, vitamin that dewater.

(3) the present invention makes tara vine fruit powder can be widely used in food and health products, can also extend in the preparation of berry powder of more kinds.

(4) the present invention uses the maltodextrin carrier and adopts freeze-drying, prepared fruit powder is looser, the fine and smooth dry powder comparison with not adding carrier structurally, liquid glucose with surperficial thickness is few, rate of moisture absorption slow, the characteristics such as speed is low of getting damp, and is more suitable for commercialization.

(5) the tara vine fruit powder that the present invention makes, natural health, easily preserve.Water can be reduced into pulp or fruit juice form after redissolving, and instant, be of high nutritive value, and is applicable to various crowds edible.

(6) the invention solves that the look of tara vine in process becomes, local flavor is lost, the problem of nutrition heavy losses and microorganism exceed standard problem.

(7) the invention solves the tara vine fructescence concentrates on 8 annual~September, has obvious after ripening after picking fruit, very easily softening, storage tolerance not, the short difficulty of the storage life of fresh fruit.Tara vine is carried out to deep processing, have a nutritive loss little, fruit powder processing effect is good, is convenient to the edible advantage of Various Seasonal.

Below in conjunction with embodiment, embodiments of the present invention are described in further detail.

The specific embodiment

A kind of tara vine is frozen the preparation method of dry powder:

(1) raw material is selected

Select bright-coloredly, fruit is complete, without going rotten, without disease and pest, fully ripe, the tara vine had no mechanical damage.

(2) clean

Fruit is rinsed 2 times with clear water, then soak 30min with the NaCl of mass concentration 1%, then use repeatedly circulating water to rinse 1 time.

(3) protect look

Tara vine is placed on and protects in look solution, 0.5~1.5% malic acid, 0.05~0.2% ascorbic acid, volume ratio 1: 1, soak color retention 5~30min;

(4) peeling

Fully cleaned tara vine fruit is put into boiling water blanching 20s, peeling;

(5) making beating

Put into beater (sieve diameter 1 mm) making beating broken, obtain organizing fine and smooth puree, filter through 40 eye mesh screens;

(6) concentrated

The tara vine puree is put into to the concentration tank heating and be concentrated into 1/2 of original volume, concentrated puree is added to 25% maltodextrin of mass fraction.

(7) precooling

To fill the device of fresh tara vine puree, put into refrigerating chamber and freeze, carry out pre-freeze; By the pre-freeze Temperature Setting, at-30 ℃, the pre-freeze time is 10h; Finally require the central temperature-35 ℃ of puree, and then maintain 2~6 hours, pre-freeze is finished.

(8) vacuum freeze drying

The tara vine puree that pre-freeze is crossed is sent into dryness storehouse, opens vavuum pump, keeps vacuum pressure at 1~20pa, with the heating rate of 1 ℃ per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, with the heating rate of 2 ℃ per hour, slowly be warmed up to-5 ℃ again, be incubated 8 hours, the first drying stage finishes, guaranteeing under the prerequisite of enzymatic activity, with the heating rate of 3 ℃ per hour, slowly be warmed up to 40 ℃, be incubated 8 hours, rear outlet.

(9) pulverize

Tara vine after allotment fruit powder is carried out to ultramicro grinding, make tara vine fruit powder.

1) coarse crushing: the tara vine of vacuum freeze-drying fruit powder is put into to pulverizer and pulverized, after pulverizing, the part of sub-sieve tara vine fruit Steamed dumpling with pork,mushrooms and bamboo shoots skin, seed, standby by the powder that only contains the tara vine pulp fraction;

2) ultramicro grinding: above-mentioned pulverizing is divided more than the Chinese date fruit powder that only contains the Chinese date pulp fraction sifted out carries out ultramicro grinding to 200 order at low temperatures afterwards.

(10) filling

Vial is boiled to sterilization, the fruit powder of enduring is packed into (staying certain bottom clearance) in bottle, sealing.

(11) sterilization

Steam 15min and carry out sterilization in 100 ℃ of boiling water, after sterilization, segmentation is cooled to room temperature.

Claims (2)

1. a tara vine is frozen the preparation method of dry powder, it is characterized in that step is as follows:
(1) raw material: select tara vine;
(2) clean: after clear water rinses, soak 30min with the NaCl of mass concentration 1%, and then rinse with circulating water;
(3) protect look: tara vine is placed on and protects in look solution, 0.5~1.5% malic acid, 0.05~0.2% ascorbic acid, volume ratio 1: 1, soak color retention 5~30min;
(4) peeling: the tara vine fruit is put into to boiling water blanching 20s, peeling;
(5) making beating: put into beater making beating fragmentation, obtain organizing fine and smooth puree, filter through 20~50 eye mesh screens;
(6) concentrated: as the tara vine puree to be put into to the concentration tank heating and be concentrated into 1/3~1/2 of original volume, concentrated puree is added to 10%~30% maltodextrin of mass fraction;
(7) precooling: will fill the device of tara vine puree, and put into refrigerating chamber and freeze, and carry out pre-freeze; By the pre-freeze Temperature Setting, at-18 ℃~-40 ℃, the pre-freeze time is 8~10h; Finally require the central temperature-35 ℃ of puree, and then maintain 2~6 hours, pre-freeze is finished;
(8) freeze drying: the tara vine puree that pre-freeze is crossed is sent into dryness storehouse, opens vavuum pump, keeps vacuum pressure at 1~20pa, with the heating rate of 1 ℃ per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, with the heating rate of 2 ℃ per hour, slowly be warmed up to-5 ℃ again, be incubated 8 hours, the first drying stage finishes, guaranteeing under the prerequisite of enzymatic activity, with the heating rate of 3 ℃ per hour, slowly be warmed up to 25 ℃~45 ℃, be incubated 8 hours, rear outlet;
(9) pulverize: 1) coarse crushing: the tara vine of vacuum freeze-drying fruit powder is put into to pulverizer and pulverized, after pulverizing, the part of sub-sieve tara vine fruit Steamed dumpling with pork,mushrooms and bamboo shoots skin, seed, standby by the powder that only contains the tara vine pulp fraction; 2) ultramicro grinding: above-mentioned pulverizing is divided more than the Chinese date fruit powder that only contains the Chinese date pulp fraction sifted out carries out ultramicro grinding to 200 order at low temperatures afterwards, make tara vine fruit powder;
(10) filling: as vial to be boiled to sterilization, the fruit powder of enduring is packed in bottle, sealing;
(11) sterilization: steam 10~20min and carry out sterilization in 80~100 ℃ of boiling water, after sterilization, segmentation is cooled to room temperature.
2. freeze the preparation method of dry powder according to tara vine claimed in claim 1, it is characterized in that step is as follows:
(1) raw material: select tara vine;
(2) clean: clear water rinses 2 times, soaks 30min with the NaCl of mass concentration 1%, and then rinses 1 time with circulating water;
(3) protect look: tara vine is placed on and protects in look solution, 0.5~1.5% malic acid, 0.05~0.2% ascorbic acid, volume ratio 1: 1, soak color retention 5~30min;
(4) peeling: the tara vine fruit is put into to boiling water blanching 20s, peeling;
(5) making beating: put into beater making beating fragmentation, obtain organizing fine and smooth puree, filter through 40 eye mesh screens;
(6) concentrated: as the tara vine puree to be put into to the concentration tank heating and be concentrated into 1/2 of original volume, concentrated puree is added to 25% maltodextrin of mass fraction;
(7) precooling: will fill the device of tara vine puree, and put into refrigerating chamber and freeze, and carry out pre-freeze; By the pre-freeze Temperature Setting, at-30 ℃, the pre-freeze time is 10h; Finally require the central temperature-35 ℃ of puree, and then maintain 2~6 hours, pre-freeze is finished;
(8) vacuum freeze drying: the tara vine puree that pre-freeze is crossed is sent into dryness storehouse, opens vavuum pump, keeps vacuum pressure at 1~20pa, with the heating rate of 1 ℃ per hour, slowly be warmed up to-25 ℃, be incubated 12 hours, with the heating rate of 2 ℃ per hour, slowly be warmed up to-5 ℃ again, be incubated 8 hours, the first drying stage finishes, guaranteeing under the prerequisite of enzymatic activity, with the heating rate of 3 ℃ per hour, slowly be warmed up to 40 ℃, be incubated 8 hours, rear outlet;
(9) pulverize: 1) coarse crushing: the tara vine of vacuum freeze-drying fruit powder is put into to pulverizer and pulverized, after pulverizing, the part of sub-sieve tara vine fruit Steamed dumpling with pork,mushrooms and bamboo shoots skin, seed, standby by the powder that only contains the tara vine pulp fraction; 2) ultramicro grinding: above-mentioned pulverizing is divided more than the Chinese date fruit powder that only contains the Chinese date pulp fraction sifted out carries out ultramicro grinding to 200 order at low temperatures afterwards, make tara vine fruit powder;
(10) filling: as vial to be boiled to sterilization, the fruit powder of enduring is packed in bottle, sealing;
(11) sterilization: steam 15min and carry out sterilization in 100 ℃ of boiling water, after sterilization, segmentation is cooled to room temperature.
CN201310414578.7A 2013-09-12 2013-09-12 Preparation method of actinidia arguta freeze-dried fruit powder CN103431331B (en)

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Cited By (8)

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Publication number Priority date Publication date Assignee Title
CN104522564A (en) * 2014-12-30 2015-04-22 云南森欣神秘果生物科技有限公司 Method for preparing miracle fruit freeze-dried powder
CN104719792A (en) * 2015-03-30 2015-06-24 四川农业大学 Preparation method of instant spicy hotpot
CN105394641A (en) * 2015-11-21 2016-03-16 广西大学 Preparation method of passiflora edulis powder
CN105454815A (en) * 2014-10-20 2016-04-06 大连三肽生物科技有限公司 Freeze-dried tricholoma matsutake powder preparation method
CN106072111A (en) * 2016-06-14 2016-11-09 吉林大学 The preparation method that a kind of Actinidia arguta Sieb.et Zucc fruit powder is spray-dried
CN106262125A (en) * 2016-09-22 2017-01-04 陕西科技大学 A kind of pure powder of instant Fructus actinidiae chinensis and preparation method thereof
CN106562424A (en) * 2016-11-10 2017-04-19 福建永耕农业开发有限公司 Preparation method of dendrobium officinale flower instant powder and instant powder prepared thereby
CN106579117A (en) * 2016-12-09 2017-04-26 王茹楠 Preparation technology of fruit micro-powder

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105454815A (en) * 2014-10-20 2016-04-06 大连三肽生物科技有限公司 Freeze-dried tricholoma matsutake powder preparation method
CN104522564A (en) * 2014-12-30 2015-04-22 云南森欣神秘果生物科技有限公司 Method for preparing miracle fruit freeze-dried powder
CN104719792A (en) * 2015-03-30 2015-06-24 四川农业大学 Preparation method of instant spicy hotpot
CN105394641A (en) * 2015-11-21 2016-03-16 广西大学 Preparation method of passiflora edulis powder
CN106072111A (en) * 2016-06-14 2016-11-09 吉林大学 The preparation method that a kind of Actinidia arguta Sieb.et Zucc fruit powder is spray-dried
CN106072111B (en) * 2016-06-14 2019-12-24 吉林大学 Preparation method of actinidia arguta fruit powder by spray drying
CN106262125A (en) * 2016-09-22 2017-01-04 陕西科技大学 A kind of pure powder of instant Fructus actinidiae chinensis and preparation method thereof
CN106262125B (en) * 2016-09-22 2019-11-12 陕西科技大学 A kind of pure powder of instant Kiwi berry and preparation method thereof
CN106562424A (en) * 2016-11-10 2017-04-19 福建永耕农业开发有限公司 Preparation method of dendrobium officinale flower instant powder and instant powder prepared thereby
CN106579117A (en) * 2016-12-09 2017-04-26 王茹楠 Preparation technology of fruit micro-powder

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