CN103689476A - Preparation method of hawthorn powder - Google Patents
Preparation method of hawthorn powder Download PDFInfo
- Publication number
- CN103689476A CN103689476A CN201310691895.3A CN201310691895A CN103689476A CN 103689476 A CN103689476 A CN 103689476A CN 201310691895 A CN201310691895 A CN 201310691895A CN 103689476 A CN103689476 A CN 103689476A
- Authority
- CN
- China
- Prior art keywords
- preparation
- hawthorn
- maltodextrin
- spraying
- pure glue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 55
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 55
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 55
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 55
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 55
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 55
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 55
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 55
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 55
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000000839 emulsion Substances 0.000 claims abstract description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 28
- 239000005913 Maltodextrin Substances 0.000 claims description 26
- 239000003292 glue Substances 0.000 claims description 26
- 238000000265 homogenisation Methods 0.000 claims description 26
- 229940035034 maltodextrin Drugs 0.000 claims description 26
- 238000005507 spraying Methods 0.000 claims description 21
- 201000010099 disease Diseases 0.000 claims description 15
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 15
- 238000010009 beating Methods 0.000 claims description 13
- 239000002131 composite material Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000007106 Crataegus suborbiculata Nutrition 0.000 abstract 1
- 241000073432 Crataegus suborbiculata Species 0.000 abstract 1
- 235000013202 a hawthorn Nutrition 0.000 abstract 1
- 238000004220 aggregation Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000193738 Bacillus anthracis Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241000588769 Proteus <enterobacteria> Species 0.000 description 2
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 229940065181 bacillus anthracis Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- AOJJSUZBOXZQNB-VTZDEGQISA-N 4'-epidoxorubicin Chemical compound O([C@H]1C[C@@](O)(CC=2C(O)=C3C(=O)C=4C=CC=C(C=4C(=O)C3=C(O)C=21)OC)C(=O)CO)[C@H]1C[C@H](N)[C@@H](O)[C@H](C)O1 AOJJSUZBOXZQNB-VTZDEGQISA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009900 Colitis ulcerative Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000607762 Shigella flexneri Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 201000006704 Ulcerative Colitis Diseases 0.000 description 1
- 208000006568 Urinary Bladder Calculi Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 208000021302 gastroesophageal reflux disease Diseases 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of hawthorn powder, belonging to the technical field of food processing. The preparation method comprises the four steps: selecting and treating raw materials, preparing an emulsion, homogenating and spray-drying. The preparation method is simple in process, and is suitable for large-scale production. The prepared hawthorn powder has better liquidity, aggregation resistance and dispersibility, greatly keeps nutritional ingredients of a hawthorn raw material, is good in color and better in taste, and can be used as a main raw material for preparing hawthorn healthy drinks, soft sweets, fruit juice and the like.
Description
Technical field
The preparation method who the present invention relates to a kind of hawthorn powder, belongs to food processing technology field.
Background technology
Hawthorn another name haw, large-fruited Chinese hawthorn, sorb etc., being that China is distinctive cultivates apple trees, and has cultivation in the many places of China, it is delicate and exquisite with fruit, bright red is pleasing, sour-sweet moderate, local flavor is superior and famous, and low price, is good processing raw material.
According to each units concerned of recent year, analyze, in Fructus Crataegi and blade, contain 9 kinds of flavones ingredients, 7 kinds of triterpenes components, 11 kinds of organic acids, 5 kinds, aliphatic acid, 8 kinds of amino acid/11s, 10 kinds of vitamins, also contain pectin, sugar and more than 20 is planted mineral element.According to Beijing Foodstuffs Inst., analyze, the every hectogram edible part of hawthorn contains carbohydrate 22.1g, protein 0.7g, fatty 0.2g, vitamin C 89mg, carrotene 0.82mg, nicotinic acid 0.4mg, vitamin B2
0.05mg, vitamin B1 0.02mg, calcium 85mg, phosphorus 25mg, iron 2.1mg.Many analysis and research also prove, the flavones ingredient that may is contained, and blade is more than Fruit types, and content is high; Triterpenes components fruit stone is abundanter than pulp.Therefore, the full fruit of hawthorn and blade etc. all have very high healthy nutritive value.
Aspect medical applications, it is with a long history that hawthorn is used as medicine.In the < of Li Shizhen (1518-1593 A.D.) < Compendium of Materia Medica > >, using hawthorn as food digesting stomach fortifying, produce the main prescription of the diseases such as occipial headache, lochiorrhagia with treatment women.In recent years, along with the further investigation of pharmacology and medicine, the chemistry of hawthorn and active component are further clear, and hawthorn is more extensive the aspect application such as medicine, dietotherapy.
According to surveying and determination, in Fructus Crataegi, organic acid has crataegolic acid, citric acid, malic acid, butanedioic acid etc., and crataegolic acid etc. can improve the activity of protein decomposition enzyme, has aid digestionly, is the digestants simply of commonly using clinically.Its special color can stimulate people's appetite, is deeply subject to particularly liking of children of people.In hawthorn, containing a large amount of dietary fibers can Constipation and colon cancer; Change food digestion process, increase satiety; The abundance of dietary fiber whether also with batch (-type) hernia, gall stone, kidney stone, vesical calculus, appendicitis, vein blood vessel varicose, duodenal ulcer, ulcerative colitis, the incidence of disease and the occurring degree of vena pelvica stone, hemorrhoid, GERD, dark duct of Arantius thrombosis and breast cancer have very large relation.
In Fructus Crataegi, contain abundant vitamin and mineral matter, Fructus Crataegi vitamin C content is only second to jujube and Kiwi berry, occupies the 3rd in fruit; Vitamin A is only second to jujube, occupies second; Its calcium content occupies first of various fruits, and the most applicable children's, pregnant woman and the elderly are to calcareous demand.Hawthorn has astriction simultaneously, and shigella dysenteriae and Pseudomonas aeruginosa are had to stronger inhibitory action, and hawthorn decoction and ethanol extract have stronger antibacterial action to Shigella, shigella flexneri, sonne bacillus, proteus, Escherichia coli; Pseudomonas aeruginosa, staphylococcus aureus, Escherichia coli, proteus, bacillus anthracis, corynebacterium diphtheriae, typhoid bacillus etc. are all had to antibacterial action.Its cauline leaf also has stronger antibacterial action to staphylococcus aureus, bacillus anthracis.
But because hawthorn acidity is high, sugar-acid ratio is lower, if eaten raw, many people are difficult to accept, and particularly some the elderly are difficult to entrance especially, so hawthorn is made into the product of many forms, as candied haws on a stick, haw jelly etc., hawthorn powder instant wherein, taste is sour-sweet moderate, liked by consumer.CN201210299541.X discloses a kind of hawthorn ultra micro nutrition full power and preparation method thereof, the technology such as utilize after pre-freeze, lyophilization, parsing-desiccation and ultramicro grinding to prepare hawthorn powder, complicated process of preparation, product cost is higher, is not suitable in industrial large-scale production.The invention provides a kind of preparation method of hawthorn powder, the method technique is simple, be suitable on a large scale, and the hawthorn powder good colour of preparing, local flavor is good, is of high nutritive value.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of hawthorn powder, the method technique is simple, be suitable for extensive, the hawthorn powder of preparing has good mobility, resistive connection and dispersiveness, and the nutritional labeling that has kept to the utmost haw raw material, and color and luster is good, taste is good, can be used as the primary raw material of preparation hawthorn health drink, soft sweets, fruit juice etc.
In order to address the above problem, the technical solution adopted in the present invention is:
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 2:1 ~ 3:1;
B. the preparation of emulsion: adding mass fraction is 20 ~ 30% maltodextrins and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1 ~ 1:2, stirs 5 ~ 10min;
C. homogeneous: homogenization pressure 15 ~ 20Mpa, homogenizing time 5 ~ 10min, homogenization cycles 1 ~ 3 time;
D. spraying is dry: control 150 ~ 155 ℃ of EATs, temperature of outgoing air: 93 ~ 95 ℃, spraying is drying to obtain.
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 2:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 20% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
Described step b, the DE value of maltodextrin is 15 ~ 18.
The invention has the beneficial effects as follows:
Hawthorn powder good colour of the present invention, mobility is good, has kept to the utmost the nutritional labeling of haw raw material, can be used as the primary raw material of preparation hawthorn health drink, soft sweets, fruit juice etc.; And technique is simple, with low cost, be suitable in industrial large-scale production.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
embodiment 1
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 2:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃.
embodiment 2
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃.
embodiment 3
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 20% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃.
embodiment 4
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 20% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1, stirs 10min;
C. homogeneous: homogenization pressure 15Mpa, homogenizing time 10min, homogenization cycles 3 times;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃.
embodiment 5
A preparation method for hawthorn powder, comprises the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 20% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1, stirs 10min;
C. homogeneous: homogenization pressure 15Mpa, homogenizing time 10min, homogenization cycles 3 times;
D. spraying is dry: control 150 ℃ of EATs, temperature of outgoing air: 93 ℃.
Claims (5)
1. a preparation method for hawthorn powder, is characterized in that: comprise the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 2:1 ~ 3:1;
B. the preparation of emulsion: adding mass fraction is 20 ~ 30% maltodextrins and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1 ~ 1:2, stirs 5 ~ 10min;
C. homogeneous: homogenization pressure 15 ~ 20Mpa, homogenizing time 5 ~ 10min, homogenization cycles 1 ~ 3 time;
D. spraying is dry: control 150 ~ 155 ℃ of EATs, temperature of outgoing air: 93 ~ 95 ℃, spraying is drying to obtain.
2. a preparation method for hawthorn powder, is characterized in that: comprise the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 2:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
3. a preparation method for hawthorn powder, is characterized in that: comprise the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 30% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:2, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
4. a preparation method for hawthorn powder, is characterized in that: comprise the following steps:
A. the selecting and processing of raw material: picking not damaged, disease-free hawthorn, stoning is gone after stalk, and pulp and water are mixed to making beating with the mass ratio of 3:1;
B. the preparation of emulsion: adding mass fraction is 20% maltodextrin and pure glue, and the composite ratio of maltodextrin and pure glue is 1:1, stirs 10min;
C. homogeneous: homogenization pressure 20Mpa, homogenizing time 10min, homogenization cycles 1 time;
D. spraying is dry: control 155 ℃ of EATs, temperature of outgoing air: 95 ℃, spraying is drying to obtain.
5. according to the preparation method of a kind of hawthorn powder described in claim 1 ~ 4, it is characterized in that: described step b, the DE value of maltodextrin is 15 ~ 18.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310691895.3A CN103689476A (en) | 2013-12-17 | 2013-12-17 | Preparation method of hawthorn powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310691895.3A CN103689476A (en) | 2013-12-17 | 2013-12-17 | Preparation method of hawthorn powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689476A true CN103689476A (en) | 2014-04-02 |
Family
ID=50351264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310691895.3A Pending CN103689476A (en) | 2013-12-17 | 2013-12-17 | Preparation method of hawthorn powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689476A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558913A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Digestion promoting hawthorn powder and preparation method thereof |
| CN106135824A (en) * | 2015-04-08 | 2016-11-23 | 沈阳市山山伟业食品有限公司 | Fructus Crataegi, Radix Dauci Sativae composite powder and preparation method thereof |
| CN107095232A (en) * | 2017-05-25 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | The processing method that thunderbolt fruit tea spends nutrient powder |
| CN111921631A (en) * | 2019-09-19 | 2020-11-13 | 云南七丹药业股份有限公司 | Hawthorn powder and processing method thereof |
-
2013
- 2013-12-17 CN CN201310691895.3A patent/CN103689476A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135824A (en) * | 2015-04-08 | 2016-11-23 | 沈阳市山山伟业食品有限公司 | Fructus Crataegi, Radix Dauci Sativae composite powder and preparation method thereof |
| CN105558913A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Digestion promoting hawthorn powder and preparation method thereof |
| CN107095232A (en) * | 2017-05-25 | 2017-08-29 | 芜湖市三山区绿色食品产业协会 | The processing method that thunderbolt fruit tea spends nutrient powder |
| CN111921631A (en) * | 2019-09-19 | 2020-11-13 | 云南七丹药业股份有限公司 | Hawthorn powder and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989219A (en) | Blueberry-containing composite nutritional syrup and processing method thereof | |
| CN101455368B (en) | Almond peptide nurture and preparation method thereof | |
| CN105360853A (en) | Preparation method of passion fruit-tomato fermented beverage | |
| CN104366170A (en) | Blueberry and kiwi fruit jam and preparation method thereof | |
| CN105211411A (en) | A kind of preparation method of phoenix peony flower tea | |
| CN103689476A (en) | Preparation method of hawthorn powder | |
| CN111493185A (en) | Concentrated freeze-dried flower and fruit tea and preparation method and drinking method thereof | |
| CN107981208A (en) | A kind of burdock diet food and preparation method thereof | |
| CN103999918A (en) | Red bean-coix lacryma-jobi biscuit and processing method thereof | |
| CN103548943A (en) | Beauty lotus seed bread | |
| CN104082443A (en) | Honey and balsam pear milk tea powder and processing method thereof | |
| CN103549013A (en) | Pumpkin-seed milk powder | |
| CN106072139A (en) | A kind of preparation method of instant type mixing green vegetable | |
| CN101396056B (en) | Pine-needle tuckahoe teat and preparation method thereof | |
| CN103651834A (en) | Healthcare rose milk and preparation method thereof | |
| CN103750210A (en) | Black rice potato chips and preparation method thereof | |
| CN104450418A (en) | Preparation method of wolfberry-desert cistanche wine | |
| CN1090140A (en) | Natural plant drink with rich vitamins | |
| CN103798365A (en) | Sugarcane yoghourt | |
| CN105410606A (en) | Fruity children flour and making method thereof | |
| CN104381915A (en) | Instant konjaku flour as well as preparation method and application thereof | |
| KR101947013B1 (en) | Pudding comprising aronia, Cudrania tricuspidata and blueberry extract and preparation method thereof | |
| CN104757205A (en) | Lemon health tea for moistening and whitening skin and preparation method of lemon health tea | |
| CN104473093A (en) | Processing method of sauce and sugar processed lotus root slices | |
| CN104170960A (en) | Acai berry collagen polypeptide Mg yoghurt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |