CN104222887A - Preparation method of whole apple powder - Google Patents
Preparation method of whole apple powder Download PDFInfo
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- CN104222887A CN104222887A CN201410428586.1A CN201410428586A CN104222887A CN 104222887 A CN104222887 A CN 104222887A CN 201410428586 A CN201410428586 A CN 201410428586A CN 104222887 A CN104222887 A CN 104222887A
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- 239000000843 powder Substances 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 42
- 230000001007 puffing effect Effects 0.000 claims abstract description 29
- 230000008569 process Effects 0.000 claims abstract description 28
- 238000000227 grinding Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000021452 apple slice Nutrition 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 72
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 32
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims description 16
- 229960005070 ascorbic acid Drugs 0.000 claims description 16
- 239000011668 ascorbic acid Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 238000007605 air drying Methods 0.000 claims description 13
- 239000004575 stone Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
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- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
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- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- WLWFNJKHKGIJNW-UHFFFAOYSA-N Phensuximide Chemical compound O=C1N(C)C(=O)CC1C1=CC=CC=C1 WLWFNJKHKGIJNW-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
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- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
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- 238000004134 energy conservation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a preparation method of whole apple powder. According to the preparation method, off-grade fruits and low-specification fruits from apples which can be freshly eaten or can be made into cans and apple crispy chips, and leftover materials obtained in a process of preparing apple rings and the apple crispy chips are used as raw materials and apples are subjected to slicing and color protection; then the apple slices are put into a hot air drying box to be pre-dried until the water content is 35wt%-45wt%; then the pre-dried apple slices are subjected to microwave pre-puffing until the water content is 15wt%-25wt%; and the apple slices subjected to the microwave pre-puffing are subjected to low-temperature airflow puffing treatment until the water content is less than 6wt% to obtain the apple crispy chips; and finally, superfine grinding, sieving and packaging are carried out to obtain the whole apple powder. The prepared whole apple powder has good instant property, retention ability and dissolving stability; sediment is not easy to form in a dissolving process and the whole apple powder is not caked and clustered after being dissolved into water; the retention ability of the apple powder is strong; and apple resources are comprehensively and efficiently utilized.
Description
Technical field
The present invention relates to the preparation method of the full powder of a kind of apple, belong to food processing technology field.
Background technology
The first fruit of apple Ji Shi China is again the good merchantable brand in fruit, nutritious, containing multivitamin and amino acid, and containing the necessary mineral element of multiple human body, as: potassium, sodium, calcium, magnesium, iron, zinc, manganese, copper, selenium etc.Within 2012, China's apple production reaches 3,849 ten thousand tons.Current apple is mainly to eat raw, and processed goods mainly follows traditional processing method, is processed as master with inspissated juice, and has a small amount of can, Preserved produciton etc.Apple is processed into apple powder, can extends storage period, reduce keeping-freshness storage and cost of transportation, the low value reducing raw material utilizes the tremendous economic loss brought.In addition, apple powder or a kind of new ingredient, it can improve the nutritional labeling of product, the color and luster improving product and local flavor, enrich the kind of product, therefore almost can be applied to the every field of food processing.
At present, the processing technology of apple powder is mainly combined to pulverize by drying modes such as heated-air drying, spraying dry, changing temperature-pressure-difference and puffing, microwave drying, freeze dryings and obtains.But above drying means all respectively has pluses and minuses, as its shortcoming of heated-air drying is that baking temperature is high, drying time is long, and dried food quality is poor, and institutional framework is hardening, colour-difference etc.; Freeze drying has that energy consumption is higher, investment greatly, the not easily shortcoming such as large-scale production.
Chinese patent CN101664217B (application number CN200910024110) discloses a kind of preparation method of natural additive-free pure apple powder, clean fresh apple is drained with after the water soaking of 50 DEG C; Peeling, rejects base of fruit, fruit stone non-edible part, then apple is cut into the thick apple flakes of 4 ~ 8mm, inserts in jacketed pan that water seethed with excitement and carries out blanching; Apple flakes after blanching being put into vacuum tank is proceed to vacuum drying chamber vacuum drying after maceration extract carries out vacuum solid dipping with syrup, obtains apple crisp slices, carries out grinding, screening, packaging to apple crisp slices.In this technique, after soaking sugar process, in finished product apple powder, sugared content is high, and product not easily stores, and product is unsuitable for eating the crowd of glucose sensitive.
Chinese patent CN100352370C (application number CN200510015398) discloses a kind of preparation method of pure natural apple powder; In particular to the method adopting wet processing to make.The standby apple powder of this legal system solves existing product color and luster and dissolubility poor.Its technical scheme feature is the introduction of protects look and after-treatment technique, concrete steps be by fresh apple through cleaning, cutting, blanching, making beating, glue mill, after-treatment, allotment, homogeneous, sterilizing, concentrated, drying, collect the apple powder that the operation such as powder, screening obtains.In order to realize carrying out smoothly of drying process with atomizing in this technique, add a large amount of resistant starches, finished product does not possess the natural flavour mountaineous of apple powder and trophic component.
In a word, current apple powder product, due to the restriction of production technology, is difficult to the demand meeting market.The direction of apple powder technology of preparing Future Development is efficient, energy-conservation and safety, and constantly shortens drying time, forms continuous production technology, takes into account nutrition and health care and product sensory local flavor on this basis.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of method that hot blast is predrying, microwave drying pre-puffed, low-temperature airflow puffing prepare the full powder of apple in conjunction with ultramicro grinding.
Summary of the invention:
With the outer fruit of the level eating, do can and apple crisp slices raw (low specification fruit), for raw material, the comprehensive high-efficiency achieving apple resource utilizes in the present invention.Apple through stoning (base of a fruit), cut into slices, protect that look, hot blast are predrying, predrying expanded, the technique such as low-temperature airflow puffing and ultramicro grinding of microwave prepares the full powder of apple, this technique not only energy consumption lower, invest less, be suitable for large-scale production, and the full powder product of apple is not containing filler and dispersant, for the natural full powder of apple, have raciness, nutritional labeling such as easily to absorb at the feature.The full powder of gained apple can be used as food ingredient and is applied to the multiclass food processings such as wheaten food, dilated food, meat products, solid beverage, dairy products, infant food, flavouring, pan work, baked goods, instant noodles, can reduce the transport of fresh apple storage simultaneously, sell loss caused not in time, added value of product is large.
Detailed Description Of The Invention
Technical scheme of the present invention is as follows:
A preparation method for the full powder of apple, step is as follows:
1) adopt fresh apple to be raw material, first apple clear water is rinsed well, then soak 5 ~ 10min with the citric acid solution of concentration 1% ~ 1.2%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 3 ~ 7mm, put into colour protecting liquid and soak 25 ~ 35min, drain;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 35 ~ 45wt%, then the apple flakes after predrying is carried out microwave pre-puffed to water content 15 ~ 25wt%, again the apple flakes after microwave bulking is carried out low-temperature airflow puffing process to below water content 6wt%, obtain apple crisp slices;
4) by step 3) gained apple crisp slices carries out ultramicro grinding, screening, packaging, obtains the full powder of apple of the present invention.
, above-mentioned steps 2 preferred according to the present invention) in the thickness of apple slice be preferably 4 ~ 5mm.
Preferred according to the present invention, described colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.3 ~ 0.9%, the mass concentration of citric acid is 0.5 ~ 1.0%, the mass concentration of EDTA-2Na is 0.05 ~ 0.20%, and the mass concentration of sodium chloride is 0.2 ~ 0.7%.
The present invention is preferred, step 3) in the baking temperature of heated-air drying control at 50 ~ 60 DEG C, drying time 5 ~ 7h, hot blast wind speed 0.8 ~ 1.2m/s.Protect the apple flakes moisture after look higher, under lower temperature and hot blast wind speed are 0.8 ~ 1.2m/s, strict control rate of drying, moisture inside and outside apple flakes is distributed uniformly, make moisture control at 35 ~ 45wt%, temperature be too high or drying time is long, too short, all can make that apple flakes is shrivelled to harden, the full powder of the apple prepared easily is reunited, caking.
The present invention is preferred, step 3) in the microwave power of microwave pre-puffed be 680 ~ 750W, microwave treatment time 5 ~ 8 minutes, microwave pre-puffed is to apple flakes water content 18 ~ 20wt%.After primary drying, moisture the slowing to external migration of apple flakes inside, rate of drying is more and more slower, through microwave bulking, apple flakes internal structure is loosened, and by microwave bulking, the moisture of apple flakes inside outwards transmits a part, make to organize inside and outside apple flakes evenly moisture, effectively avoid apple flakes to harden, dry, send out dead.
The present invention is preferred, the concrete steps of described low-temperature airflow puffing process are as follows: by the apple flakes uniform spreading after microwave bulking on the charging tray of Bulking tank, then Bulking tank sealing is loaded, start air compressor machine, pressure in vacuum tank is reduced, open heating valve, material is heated, be heated to 80 ~ 90 DEG C, pressure increase to 0.2 ~ 0.3MPa, when temperature and pressure is stablized, open water pump, lobe pump, when making vacuum tank pressure reach-0.09Mpa, after stagnating the 0.5-1min time, open the vacuum valve between Bulking tank and vacuum tank, airflow puffing is carried out to the apple flakes in Bulking tank, after expanded, Bulking tank temperature is down to temperature 50 ~ 60 DEG C, under 0Mpa after vacuum dehydration 0.5 ~ 1h, carry out repetition drying, then K cryogenic treatment is carried out at the cooling water that passes into of Bulking tank, temperature is made to be down to 20-25 DEG C, after maintaining 5-10min, open gas valve, after recovering normal pressure, can opening takes out product.Low-temperature airflow puffing process is carried out after microwave bulking, make the moisture of apple flakes inside fast to external diffusion, institutional framework is made to become large instantaneously, low-temperature airflow puffing process make microwave bulking incomplete carry out all expanded, under the prerequisite ensureing moisture diffusion, ensure that the mouthfeel of apple flakes is fresh simultaneously, avoid product really up to the mark, heated-air drying and microwave bulking ensure that the apple flakes body after low-temperature airflow puffing process is full, even tissue, institutional framework is loosened, aesthetic quality is good, be conducive to the preparation of next step apple powder, make the full powder of apple that obtains instant, steady dissolution, be not easy to occur precipitation in course of dissolution, do not lump after water-soluble, reunite, and fruit powder retention ability is strong.
Preferred further, the step of described repetition drying is as follows: close vacuum valve, open the return air valve of Bulking tank tank deck again, suck the air after filtering by return air valve, when the pressure recover in Bulking tank is to normal pressure, close return air valve, open vacuum valve, gas in Bulking tank enters vacuum tank, is then extracted out by gas by air compressor, water pump and lobe pump, repeats above-mentioned steps 2 ~ 3 times.
The present invention is preferred, and fresh apple selects the leftover pieces eating, do can, the outer fruit of level of apple crisp slices, low specification fruit or cook apple circle and apple crisp slices raw.
The present invention is preferred, step 4) select micronizer to step 3) apple flakes after process carries out ultramicro grinding process, pulverize environment temperature≤30 DEG C, grinding time 10 ~ 15min, apple powder particle mean size reaches 15 ~ 50 μm.
The present invention first arrives water content 35 ~ 45wt% by heated-air drying predrying for apple flakes, and then carry out pre-puffed to apple flakes water content to 15 ~ 25wt% with microwave drying, now the expansion rate of apple flakes can reach about 70% and apple flakes is not shrivelled hardens, and only has about 38% with heated-air drying to the expansion rate of identical water content apple flakes merely.If but only with microwave drying to apple flakes water content about 6% time, apple flakes is easily charred, and affects product quality.According to pre-stage test result in conjunction with low-temperature airflow puffing apple flakes technology, when apple flakes moisture is about 20% time, carries out low-temperature airflow puffing drying, more satisfactory expansion effect can be obtained.And expansion rate is higher, dispersiveness, the instant capacity of the apple powder of ultramicro grinding gained are better, and prevented from caking.The present invention adopts hot blast-microwave combining drying to apple flakes moisture about 20%, and then adopt low-temperature airflow puffing dry technology that apple flakes is dried to moisture about 6%, carry out ultramicro grinding again, obtain high-quality apple powder product, this product has the advantages such as good dispersion, instant capacity be good than typical apple powder.
The above equipment of the present invention is this area conventional equipment.
The innovative step of preparation method of the present invention and beneficial effect are:
1. the outer fruit of the raw materials used level for eating, doing can and apple crisp slices raw of the present invention (low specification fruit), and make the leftover pieces of apple circle and apple crisp slices, the comprehensive high-efficiency achieving apple resource utilizes.
2. apple skin is retained in the full powder of apple by technique of the present invention, remains the original nutritional labeling of apple to a greater extent.
3. technique of the present invention adopts hot blast predrying, and combined drying, the puffing techniques such as microwave drying is expanded, low-temperature airflow puffing process have prepared the full powder of apple of high-quality in conjunction with ultramicro grinding.
4. the full powder instant capacity of gained apple of the present invention is good, and retention ability is strong.
Detailed description of the invention
Set forth the present invention further below in conjunction with specific embodiment, but protection scope of the present invention is not limited thereto.
Embodiment apple raw material used originates from Qixia, Yantai City;
Electric drying oven with forced convection purchased from Tianjin Stettlen Instrument Ltd., model: 101-3A;
Microwave dryer purchased from Jinan Long Tai microwave equipment Co., Ltd, model: LT-4S;
The fruit and vegetable dilated drying machine of low-temperature airflow purchased from Tianjin Qin De new material Science and Technology Ltd., model: QDPH1000-4;
Micronizer purchased from Jinan Bei Lifen Technology Co., Ltd., model: BFM-6
The full powder of apple prepared by the embodiment of the present invention, is used for each field of food as food ingredient.
Embodiment 1:
A preparation method for the full powder of apple, step is as follows:
1) select and be the remaining level of can outer fruit 10kg, first apple clear water is rinsed well, then soak 5min with the citric acid solution of concentration 1wt%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 5mm, puts into colour protecting liquid and soak 30min, drain; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 41.7%, the baking temperature of heated-air drying controls at 60 DEG C, drying time 6h, hot blast wind speed 1.0m/s; Then the apple flakes after predrying is carried out microwave pre-puffed to water content 21.3wt%, the microwave power of microwave pre-puffed is 720W, microwave treatment time 7 minutes,
Again the apple flakes after microwave bulking is carried out low-temperature airflow puffing process to water content 5.81wt%, the concrete steps of low-temperature airflow puffing process are as follows: by the apple flakes uniform spreading after microwave bulking on the charging tray of Bulking tank, then Bulking tank sealing is loaded, start air compressor machine, pressure in vacuum tank is reduced, open heating valve, material is heated, be heated to 80 DEG C, pressure increase is to 0.3MPa, when temperature and pressure is stablized, open water pump, lobe pump, when making vacuum tank pressure reach-0.09 Mpa, after stagnating the 0.5min time, open the vacuum valve between Bulking tank and vacuum tank, airflow puffing is carried out to the apple flakes in Bulking tank, after expanded, Bulking tank temperature is down to temperature 55 DEG C, under 0Mpa after vacuum dehydration 0.5h, carry out repetition drying, then K cryogenic treatment is carried out at the cooling water that passes into of Bulking tank, temperature is made to be down to 20 DEG C, after maintaining 5min, open gas valve, after recovering normal pressure, can opening is taken out product and is obtained apple crisp slices,
4) by step 3) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powder 1.5kg.
Comparative example 1:
A preparation method for the full powder of apple, step is as follows:
1) select and be the remaining level of can outer fruit 10kg, first apple clear water is rinsed well, then soak 5min with the citric acid solution of concentration 1wt%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 5mm, puts into colour protecting liquid and soak 30min, drain; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 10%, the baking temperature of heated-air drying controls at 60 DEG C, hot blast wind speed 1.0m/s;
4) by step 4) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powders, and screening, packaging, obtain the full powder of apple of the present invention.
The full powder instant capacity of apple is good:
In order to verify the instant effect of the full powder of the apple of the inventive method gained, the apple powder of the full powder of the apple that the inventive method is obtained and comparative example 1, carry out solute effect contrast test at identical conditions, the full powder of apple produce 5g the inventive method and comparative example 1 apple powder carry out solubility experiment, two kinds of products are dissolved in 100ml respectively, observe in the hot water that temperature is 80 DEG C, start stopwatch while pouring two kinds of products into beaker rapidly respectively to start to clock, after the full powder of apple arrives bottom, glass bar is utilized to stir gently, all dissolve to it, the whole process time used, for apple powder dissolution time.Through contrast, find that the full powder solute effect of apple of the present invention is good, dissolve rapidly, apple after dissolving full powdery state is homogeneous, and product dissolution time is less than 15 seconds, without any bad smell, and the apple powder of comparative example 1 dissolves slowly, and dissolve not exclusively, water-soluble rear easy caking, reunion.
Comparative example 2:
A preparation method for the full powder of apple, step is as follows:
1) select and be the remaining level of can outer fruit 10kg, first apple clear water is rinsed well, then soak 5min with the citric acid solution of concentration 1wt%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 5mm, puts into colour protecting liquid and soak 30min, drain; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes carry out microwave pre-puffed to water content 10wt%, the microwave power of microwave pre-puffed is 720W,
4) by step 4) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powders, and screening, packaging, obtain the full powder of apple of the present invention.
Comparative example 3:
A preparation method for the full powder of apple, step is as follows:
1) select and be the remaining level of can outer fruit 10kg, first apple clear water is rinsed well, then soak 5min with the citric acid solution of concentration 1wt%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 5mm, puts into colour protecting liquid and soak 30min, drain; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 41.7%, the baking temperature of heated-air drying controls at 60 DEG C, drying time 6h, hot blast wind speed 1.0m/s; Then the apple flakes after predrying is carried out microwave pre-puffed to water content 5wt%, the microwave power of microwave pre-puffed is 720W,
4) by step 4) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powders, and screening, packaging, obtain the full powder of apple of the present invention.
Comparative example 4:
A preparation method for the full powder of apple, step is as follows:
1) select and be the remaining level of can outer fruit 10kg, first apple clear water is rinsed well, then soak 5min with the citric acid solution of concentration 1wt%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 5mm, puts into colour protecting liquid and soak 30min, drain; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 41.7%, the baking temperature of heated-air drying controls at 60 DEG C, drying time 6h, hot blast wind speed 1.0m/s; Then carry out low-temperature airflow puffing process to water content 5wt%, the concrete steps of low-temperature airflow puffing process are with embodiment 1;
4) by step 4) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powders, and screening, packaging, obtain the full powder of apple of the present invention.
Experimental example
Adopt the present embodiment step 3) apple flakes that obtains after process and comparative example 1-4 step 3) process after compared with the apple flakes that obtains, the expansion rate of apple flakes after embodiment 1 processes brings up to 98.4%, and the retention ability of obtained apple powder, Vc content and sensory scores see the following form shown in 1:
Expansion rate detection method: with the volume of the method working sample of superfine quartz sand landfill.Measuring cup, error is less than 0.2mL, and volume is averaged, and expansion rate is calculated as follows: expansion rate=V/Vo
In formula: V be sample expanded after volume, Vo be sample expanded before volume.
Fruit powder retention ability detection method: take 0.5g sample and be placed in 10mL graduated cylinder, add deionized water to 10mL, concussion leaves standstill the centrifugal 15min of 12h, 4000r/min, removes supernatant, fruit powder retention ability=(m
2-m
1)/m
1
In formula: m
2for centrifuged deposit quality, m
1for the sample quality taken.
Fruit powder Vc content: according to standard GB/T 12392-90 detection method
Fruit powder subjective appreciation standard:
Carry out evaluating and mark to 4 aspects such as color and luster, fragrance, mouthfeel, flavour of product respectively, every full marks 10 points, 0 is divided into the poorest, and then average, standards of grading see the following form,
Table 1 reconstitutes apple powder organoleptic indicator evaluation criteria
By embodiment 1 step 3) apple flakes that obtains after process, obtained apple powder and comparative example 1, 2, 3, 4 steps 3) apple flakes that obtains after process, obtained apple powder carries out expansion rate, fruit powder retention ability, fruit powder Vc content, the sensory evaluation of fruit powder, evaluation result is as shown in table 2, comparing result shows that the chankings expansion rate of gained of the present invention is significantly improved, ensure that the mouthfeel of apple flakes is fresh, avoid product really up to the mark, heated-air drying and microwave bulking ensure that the apple flakes body after low-temperature airflow puffing process is full, even tissue, and institutional framework is loosened, aesthetic quality is good, is conducive to the preparation of next step apple powder, makes the full powder of apple that obtains instant, steady dissolution, is not easy to occur precipitation, does not lump after water-soluble in course of dissolution, reunite, and fruit powder retention ability is strong, fruit powder retention ability is also apparently higher than comparative example, and particularly fruit powder Vc content also obtains maximum maintenance compared to 4 comparative examples, and fruit powder Vc content is higher than comparative example 1, 2, 3 close to one times, and fruit powder sensory scores obviously exceeds comparative example.
Table 2
The mean value of 10 person-times, the fruit powder evaluation that comparative example 1-4 fruit powder sensory scores obtains for comparative example 1-4 in table 2, embodiment 1 fruit powder sensory scores is the mean value of 10 person-times, the fruit powder evaluation that embodiment 1 obtains, as can be seen from Table 2, chankings expansion rate in embodiment is apparently higher than comparative example 1 and comparative example 2 comparative examples, also some superiority is had than comparative example 3 and comparative example 4, chankings expansion rate is significantly improved, fruit powder retention ability is also apparently higher than comparative example, particularly fruit powder Vc content also obtains maximum maintenance compared to 4 comparative examples, fruit powder Vc content is higher than comparative example 1, 2, 3 close to one times, fruit powder sensory scores obviously exceeds comparative example.
The present invention is overall compared with 4 comparative examples, and the indices of embodiments of the invention, all higher than 4 comparative examples 3, has advance.
Embodiment 2:
1) select and be the remaining level of apple crisp slices outer fruit 40kg, first apple clear water is rinsed well, then soak 10min with the citric acid solution that concentration is 1.2%, then with clear water by immersion afterwards raw material drain for subsequent use after rinsing well;
2) by step 1) in drain rear apple raw material reject fruit stone, base of fruit non-edible part, be cut into the thick apple flakes of 4.5mm, put into colour protecting liquid and soak 30min; Colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.7%, and the mass concentration of citric acid is 0.9%, the mass concentration of EDTA-2Na is 0.1%, and the mass concentration of sodium chloride is 0.5%;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 40.3%, the baking temperature of heated-air drying controls at 50 DEG C, drying time 6.5h, hot blast wind speed 1.4m/s; Then the apple flakes after predrying is carried out microwave pre-puffed to water content 21.8wt%, the microwave power of microwave pre-puffed is 700W, microwave treatment time 8 minutes,
Again the apple flakes after microwave bulking is carried out low-temperature airflow puffing process to water content 5.93wt%, the concrete steps of low-temperature airflow puffing process are as follows: by the apple flakes uniform spreading after microwave bulking on the charging tray of Bulking tank, then Bulking tank sealing is loaded, start air compressor machine, pressure in vacuum tank is reduced, open heating valve, material is heated, be heated to 85 DEG C, pressure increase is to 0.3MPa, when temperature and pressure is stablized, open water pump, lobe pump, when making vacuum tank pressure reach-0.09Mpa, after stagnating the 0.5min time, open the vacuum valve between Bulking tank and vacuum tank, airflow puffing is carried out to the apple flakes in Bulking tank, after expanded, Bulking tank temperature is down to temperature 55 DEG C, under 0Mpa after vacuum dehydration 0.5h, carry out repetition drying, then K cryogenic treatment is carried out at the cooling water that passes into of Bulking tank, temperature is made to be down to 20 DEG C, after maintaining 5min, open gas valve, after recovering normal pressure, can opening is taken out product and is obtained apple crisp slices,
4) by step 3) gained apple crisp slices is at temperature≤30 DEG C, and ultramicro grinding 15min, obtains average grain diameter 19.3 μm of apple ultramicro whole powder 7.2kg.
Claims (10)
1. a preparation method for the full powder of apple, step is as follows:
1) adopt fresh apple to be raw material, first apple clear water is rinsed well, then soak 5 ~ 10min with the citric acid solution of concentration 1% ~ 1.2%, then rinse with clear water, drain for subsequent use after rinsing well;
2) reject fruit stone, base of fruit non-edible part, apple is cut into the thick apple flakes of 3 ~ 7mm, put into colour protecting liquid and soak 25 ~ 35min, drain;
3) by step 2) protect look after apple flakes to put into hot air drier predrying to water content 35 ~ 45wt%, then the apple flakes after predrying is carried out microwave pre-puffed to water content 15 ~ 25wt%, again the apple flakes after microwave bulking is carried out low-temperature airflow puffing process to below water content 6wt%, obtain apple crisp slices;
4) by step 3) gained apple crisp slices carries out ultramicro grinding, screening, packaging, obtains the full powder of apple of the present invention.
2. the preparation method of the full powder of apple according to claim 1, is characterized in that, step 2) in the thickness of apple slice be 4 ~ 5mm.
3. the preparation method of the full powder of apple according to claim 1, it is characterized in that, described colour protecting liquid is the aqueous solution containing ascorbic acid, citric acid, EDTA-2Na, sodium chloride, wherein, the mass concentration of ascorbic acid is 0.3 ~ 0.9%, the mass concentration of citric acid is the mass concentration of 0.5 ~ 1.0%, EDTA-2Na is 0.05 ~ 0.20%, and the mass concentration of sodium chloride is 0.2 ~ 0.7%.
4. the preparation method of the full powder of apple according to claim 1, is characterized in that, step 3) in the baking temperature of heated-air drying control at 50 ~ 60 DEG C, drying time 5 ~ 7h, hot blast wind speed 0.8 ~ 1.2m/s.
5. the preparation method of the full powder of apple according to claim 1, is characterized in that, step 3) in the microwave power of microwave pre-puffed be 680 ~ 750W, microwave treatment time 5 ~ 8 minutes, microwave pre-puffed is to apple flakes water content 18 ~ 20wt%.
6. the preparation method of the full powder of apple according to claim 1, it is characterized in that, the concrete steps of described low-temperature airflow puffing process are as follows: by the apple flakes uniform spreading after microwave bulking on the charging tray of Bulking tank, then Bulking tank sealing is loaded, start air compressor machine, pressure in vacuum tank is reduced, open heating valve, material is heated, be heated to 80 ~ 90 DEG C, pressure increase to 0.2 ~ 0.3MPa, when temperature and pressure is stablized, open water pump, lobe pump, when making vacuum tank pressure reach-0.09Mpa, after stagnating the 0.5-1min time, open the vacuum valve between Bulking tank and vacuum tank, airflow puffing is carried out to the apple flakes in Bulking tank, after expanded, Bulking tank temperature is down to temperature 50 ~ 60 DEG C, under 0Mpa after vacuum dehydration 0.5 ~ 1h, carry out repetition drying, then K cryogenic treatment is carried out at the cooling water that passes into of Bulking tank, temperature is made to be down to 20-25 DEG C, after maintaining 5-10min, open gas valve, after recovering normal pressure, can opening takes out product.
7. the preparation method of the full powder of apple according to claim 6, it is characterized in that, the step of described repetition drying is as follows: close vacuum valve, then open the return air valve of Bulking tank tank deck, sucks the air after filtering by return air valve, when the pressure recover in Bulking tank is to normal pressure, close return air valve, open vacuum valve, the gas in Bulking tank enters vacuum tank, then by air compressor, water pump and lobe pump, gas is extracted out, repeat above-mentioned steps 2 ~ 3 times.
8. the preparation method of the full powder of apple according to claim 1, is characterized in that, fresh apple selects the leftover pieces eating, do can, the outer fruit of level of apple crisp slices, low specification fruit or cook apple circle and apple crisp slices raw.
9. the preparation method of the full powder of apple according to claim 1, it is characterized in that, step 4) select micronizer to step 3) process after apple flakes carry out ultramicro grinding process, pulverize environment temperature≤30 DEG C, grinding time 10 ~ 15min, apple powder particle mean size reaches 15 ~ 50 μm.
10. the full powder of the apple obtained by claim 1, furnishing pasty state of can washing by water directly is taken, and also can be used as food ingredient for field of food.
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