CN104223308A - Processing method of low-hygroscopicity waxberry fruit powder - Google Patents
Processing method of low-hygroscopicity waxberry fruit powder Download PDFInfo
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- CN104223308A CN104223308A CN201410321499.6A CN201410321499A CN104223308A CN 104223308 A CN104223308 A CN 104223308A CN 201410321499 A CN201410321499 A CN 201410321499A CN 104223308 A CN104223308 A CN 104223308A
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- 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
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Abstract
The invention discloses a processing method of a low-hygroscopicity waxberry powder, belonging to the technical field of fruit and vegetable food processing. A method of juicing waxberry fruits, modifying low-molecule sugar and performing spray-drying is adopted and comprises the following specific steps: screening a waxberry fruit raw material, cleaning, blanching for performing enzyme deactivation, mashing, juicing, modifying the low-molecule sugar, adding a drying aid, performing spray-drying, and packaging. According to the processing method, by adopting a novel process of modifying the low-molecule sugar, the hygroscopicity resistance of the waxberry fruit powder is improved; by adopting a spray-drying processing method, the dewatering time of the waxberry fruit juice is short, nutritional ingredients are well preserved, and the qualities of color, taste and the like are good. The processing method has the advantages of simple equipment, simplicity and convenience in operation, and reliability in running, and is capable of greatly reducing the quality deterioration during processing, so that the quality of the waxberry fruit powder is remarkably improved.
Description
Technical field
The present invention relates to fruit-vegetable food processing technique field, particularly relate to a kind of processing method of agent of low hygroscopicity waxberry powder.
Background technology
Red bayberry originates in China southeast, belongs to the subtropical evergreen fruit trees of Myricales, Myruca ceas, Myrica(Myrica).China red bayberry is mainly distributed between east longitude 97-122 ° and north latitude 18-33 °, and from the east of east, Taiwan bank, to Ruili, north, to Hanzhong, reaches the south, Hainan Island in the south.Extend across north, middle tropical He Bei, in, south subtropics.But Economical cultivation then concentrates on the province such as Zhejiang, Jiangsu, Fujian, Guangdong, Jiangxi, Anhui, Hunan, Guizhou of China.In recent years, the red bayberry industry development impetus is good, and red bayberry industry size expands year by year, and benefit improves constantly.At present, only the red bayberry cultivated area in Zhejiang Province just breaks through 1,000,000 mu, and output reaches 350,000 tons, and the output value is more than 2,000,000,000 yuan, and unit price arranges first of all kinds of fruit, and economic benefit is very considerable.
But, red bayberry is short for harvest time, be difficult under natural conditions preserve, ripe red bayberry is adopted and within rear 3-6 days, namely occurs degradation problem under membrane permeability enhancings, the rising of SOD activity decrease, propane diamine content, polyamine content, there is obvious Senescence Metabolism feature, in transportation, compress somewhat is very easily rotten with collision, which greatly limits the sale of new arbutus.Along with the expansion of red bayberry cultivated area and the improvement of cultivation technique, output improves year by year, and this carries out deep processing with regard to an urgent demand to red bayberry, reduces the waste because product overloading causes.
At present, the deep processing mode of red bayberry mainly contains red bayberry preserved fruit, red bayberry fruit jelly, canned arbutu, red hayberry wine, cranberry juice and solid type Waxberry beverage.Wherein the processing of solid type Waxberry beverage adopts two kinds of methods, and first method adopts spraying dry, and be then made into solid beverage, second method is first formulated drink, then adds drying aid, and that makes after homogeneous, spraying dry can brew beverage.The feature of solid type Waxberry beverage is preserved relatively easily and drinks also very convenient.
Spraying dry production fruit vegetable powder; its dry run be at not higher than the temperature of 100 DEG C moment (a few second) complete; the color of general fruit and vegetables and nutritional labeling can be protected preferably; it is long to solve the temperature required height of heated-air drying, time; cause the problem of the loss of color and nutritional labeling, freeze drying cutting difficult forming, device therefor capital intensive can be solved again, energy consumption is large, production capacity is low, cost is high, be difficult to realize a difficult problem for large-scale industrial production.In recent years, spray drying technology is applied to the processing of fruit vegetable powder more and more, domestic have spraying dry to produce strawberry powder, tomato meal, the report of melon tree powder, blackberry powder, longan powder, pumpkin powder, carrot meal, wolfberry fruit powder, strawberry powder, lichee solid beverage, apricot solid drink, lotus root starch, banaina, Smallantus sonchifolium fruit powder.Although spray drying technology demonstrates very strong superiority in fruit and vegetable dryness, because fruit, vegetable juice contains a large amount of small molecular sugars, mainly contain glucose and fructose, their glass transition temperature (Tg) is 31 DEG C and 5 DEG C respectively.The difficult problems such as its viscosity is large, and in spray-drying process, fruit vegetable powder can occur sticky wall, agglomeration problems because of its thermoplasticity and hygroscopicity, and the ubiquitous easy water suction of product of production, easily caking, storage period are partially short.In order to overcome the above problems, the viscosity that maltodextrin, beta-schardinger dextrin-, carragheen etc. regulate fruit, vegetable juice can be added.Spray drying condition (intake air temperature, hot-air flow velocity, compressed air flow velocity) is also very large on fruit vegetable powder water content, volume density, deliquescent impact.
Domestic patent in the dry powder process of red bayberry has at present: patent (publication number CN102178192A) reports a kind of preparation method of waxberry powder; Patent (publication number CN101301105) reports a kind of preserved gale solid particle and beverage products thereof and preparation method; Patent (publication number CN102599492A) reports a kind of instant waxberry lozenge and preparation method thereof; Patent (publication number CN102326817A) reports a kind of fast dissolving solid red bayberry mulberry beverage and preparation method thereof.
Current, about the method and drying process with atomizing that adopt modification low molecular sugar combine reduce waxberry powder hygroscopicity in have not been reported.
Summary of the invention
The present invention is directed to waxberry powder process and easily occur the problems such as easy water suction, easily bonding, nutritional labeling and active component destruction, modification low molecular sugar and spray-dired method is adopted in waxberry powder process, reach the resistance to water soak and yield that improve waxberry powder, reduce the quality deterioration of process, thus production high-quality waxberry powder.
The technical scheme that the present invention takes is:
The present invention adopts red bayberry juice, modification low molecular sugar and spray-dired method, and its process is: the enzyme that red bayberry raw material screening, cleaning, blanching gone out, smash to pieces, squeeze the juice, modification low molecular sugar, add drying aid, spraying dry and packaging.
The concrete steps of described method are as follows:
(1) select new arbutus, and clean;
(2) red bayberry after cleaning is put into the hot water of 90-95 DEG C, blanching 2-3min;
(3) take out the red bayberry after blanching, put into tissue mashing machine and smash to pieces, then carry out filtering and pressing extracting juice;
(4) cranberry juice that step (3) obtains is heated to more than 60 DEG C, then the drying aid of cranberry juice weight 10-12% is added, stirring and dissolving, add calcium oxide again, small molecular sugar and calcium ion is allowed to form complex compound, stirring and dissolving, calcium oxide addition is 2-3g/L, then leaves standstill 5-10min;
(5) cranberry juice that step (3) obtains is carried out spraying dry, the inlet temperature of adjustment spray dryer is 165-175 DEG C, and outlet temperature is 73-80 DEG C, makes the water content of the waxberry powder finally obtained be less than 8%, then packs.
In step (2), preferably the red bayberry after cleaning is put into the hot water of 95 DEG C, blanching 3min.
In step (3), the cranberry juice obtained preferably is heated to 85 DEG C by step (3).
In step (3), preferably add the drying aid of cranberry juice weight 11%.Described drying aid is maltodextrin.
In step (3), preferential oxidation calcium addition is 2.5g/L.
In step (3), preferably leave standstill 8min.
In step (4), the inlet temperature of preferably spray drying machine is 170 DEG C, and outlet temperature is 75 DEG C.
In step (4), vial is preferably adopted to pack.
Good effect of the present invention is as follows:
The present invention adopts the method for modification low molecular sugar, improves resistance to water soak effective, effectively prevents waxberry powder from becoming sticky because of water suction, effectively can reduce waxberry powder in processing and the bonding degree of packaging process, the advantage that equipment needed thereby is simple, easy and simple to handle, reliable; And adopt spray-dired processing method, by the regulation and control of technological parameter, cranberry juice dewatering time is short, has nutritional labeling and keeps, the feature of the quality better such as color and luster, sense organ.
Compare with the deterioration of quality with the conventional high temperature long-time heating product nutritional labeling caused of dewatering, the present invention adopts spray drying technology, effectively can remain nutritional labeling and the product quality of product.
Compared with the waxberry powder product processed with spray drying technology.The present invention adopts modification low molecular sugar technology can improve waxberry powder resistance to water soak and mobility, prevents the wall sticking phenomenon of spray process; Meanwhile, effectively prevent waxberry powder from becoming sticky because of water suction, can effectively prevent waxberry powder in processing and the bonding of packaging process.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
(1) select new arbutus, and clean;
(2) red bayberry after cleaning is put into the hot water of 90 DEG C, blanching 3min;
(3) take out the red bayberry after blanching, put into tissue mashing machine and smash to pieces, then carry out filtering and pressing extracting juice;
(4) cranberry juice that step (3) obtains is heated to 60 DEG C, then adds the drying aid of cranberry juice weight 10%, stirring and dissolving, add calcium oxide again, allow small molecular sugar and calcium ion form complex compound, stirring and dissolving, calcium oxide addition is 2g/L, then leaves standstill 5min;
(5) cranberry juice that step (3) obtains is carried out spraying dry, the inlet temperature of adjustment spray dryer is 165 DEG C, and outlet temperature is 73 DEG C, makes the water content of the waxberry powder finally obtained be less than 8%, then packs.
In step (3), described drying aid is maltodextrin.
In step (4), vial is adopted to pack.
Embodiment 2
(1) select new arbutus, and clean;
(2) red bayberry after cleaning is put into the hot water of 95 DEG C, blanching 2min;
(3) take out the red bayberry after blanching, put into tissue mashing machine and smash to pieces, then carry out filtering and pressing extracting juice;
(4) cranberry juice that step (3) obtains is heated to 95 DEG C, then adds the drying aid of cranberry juice weight 12%, stirring and dissolving, add calcium oxide again, allow small molecular sugar and calcium ion form complex compound, stirring and dissolving, calcium oxide addition is 3g/L, then leaves standstill 10min;
(5) cranberry juice that step (3) obtains is carried out spraying dry, the inlet temperature of adjustment spray dryer is 175 DEG C, and outlet temperature is 80 DEG C, makes the water content of the waxberry powder finally obtained be less than 8%, then packs.
In step (3), described drying aid is maltodextrin.
In step (4), vial is adopted to pack.
Embodiment 3
(1) select new arbutus, and clean;
(2) red bayberry after cleaning is put into the hot water of 95 DEG C, blanching 3min;
(3) take out the red bayberry after blanching, put into tissue mashing machine and smash to pieces, then carry out filtering and pressing extracting juice;
(4) cranberry juice that step (3) obtains is heated to 85 DEG C, then adds the drying aid of cranberry juice weight 11%, stirring and dissolving, add calcium oxide again, allow small molecular sugar and calcium ion form complex compound, stirring and dissolving, calcium oxide addition is 2.5g/L, then leaves standstill 8min;
(5) cranberry juice that step (3) obtains is carried out spraying dry, the inlet temperature of adjustment spray dryer is 170 DEG C, and outlet temperature is 75 DEG C, makes the water content of the waxberry powder finally obtained be less than 8%, then packs.
In step (3), described drying aid is maltodextrin.
In step (4), vial is adopted to pack.
The performance of agent of low hygroscopicity waxberry powder prepared by embodiment 4 the present invention
The performance of waxberry powder adopts following methods to measure.
1. the mensuration of moisture
Take about 3g spraying dry waxberry powder, in an oven, dry to constant weight under the condition of 102 ± 3 DEG C.Measure three times, average.
2. the mensuration of colorimeter measurement color and luster is used
HP-200 type precise colorimeter is adopted to measure the color of waxberry powder.The front standard white plate of each mensuration and blackboard calibration, adopt and enjoy the color that special evenly colour system measures L, a value expression waxberry powder, wherein L represents whiteness, and a value represents the red green degree of sample, and it is redder to be worth larger expression sample.Measure three times, average.
3. the mensuration of apparent density
20g waxberry powder is scattered from funnel in 100ml graduated cylinder, measures the weight and volume of powder, its apparent density that converts in triplicate (g/cm
3).
4. the mensuration of wettability
In 250ml beaker, add 100ml deionized water, put into 25 DEG C of waters bath with thermostatic control, add 10g waxberry powder, record and all disperse the required time to powder agglomates from stirring, measure three times, average.
5. the mensuration of hydroscopicity
Weigh the measuring cup through drying, weight is designated as M1, and loaded in measuring cup by spraying dry waxberry powder, then weigh, weight is designated as M2, and puts it in the drier filling NaCl saturated salt solution.Drier is placed 24h in the constant incubator of 25 DEG C, and take out the measuring cup that waxberry powder is housed, weigh, weight is designated as M3.Hydroscopicity is calculated according to formula (1).X＝(M3-M2)/(M2-M1)×100％ (1)
6. the mensuration of moisture equilibrium at dry side moisture content
Put into sodium chloride saturated salt solution in advance in drier, the constant incubator of 25 DEG C put into by drier, and after balance, the relative humidity of air is 75%.Take about 2g waxberry powder, put into weighing bottle, then measuring cup is put into drier, every 3h, sample is weighed, until the weight change of sample is no more than 2mg in 3h, namely thinks and reach balance.Weigh at every turn and should ensure that the operating time is in 30s, because the time is of short duration, the moisture absorbed in an atmosphere when weighing is little, negligible.The equilibrium water conten of spraying dry waxberry powder is obtained by gravimetric method.Moisture when sample reaches constant weight is the adsorption equilibrium moisture content under this temperature and relative humidity.Test repetition 3 times.Its butt equilibrium moisture content formula is:
Xe＝(Gt-Gg)/Gg×100％ (2)
Wherein, Gt is the weight of sample in t; Gg is the dry matter weight of sample.
The waxberry powder adopting the present invention to prepare is more as shown in table 1 with the physicochemical property of common waxberry powder:
Table 1
| Index | Waxberry powder prepared by embodiment 3 | Common waxberry powder |
| Moisture (%) | 8.11 | 8.32 |
| L value | 60.23 | 60.56 |
| A value | 15.69 | 21.75 |
| Apparent density (g/cm 3) | 0.63 | 0.62 |
| Wettability (s) | 90 | 101 |
| Hydroscopicity (%) | 7.42 | 9.34 |
| Moisture equilibrium at dry side moisture content (%) | 19.93 | 28.47 |
As can be seen from Table 1, waxberry powder prepared by the present invention shoals (becoming aubergine by redness) to some extent except redness, other physical and chemical indexs have improvement in various degree, and wherein hydroscopicity and moisture equilibrium at dry side moisture content improve obvious, decrease 20.56% and 29.97% respectively.Adopt under 25 DEG C and 75% relative humidities, the moisture equilibrium at dry side moisture content of waxberry powder prepared by the present invention is less than 20%.
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (9)
1. a processing method for agent of low hygroscopicity waxberry powder, is characterized in that: the concrete steps of described method are as follows:
(1) select new arbutus, and clean;
(2) red bayberry after cleaning is put into the hot water of 90-95 DEG C, blanching 2-3min;
(3) take out the red bayberry after blanching, put into tissue mashing machine and smash to pieces, then carry out filtering and pressing extracting juice;
(4) cranberry juice that step (3) obtains is heated to more than 60 DEG C, then adds the drying aid of cranberry juice weight 10-12%, stirring and dissolving, then add calcium oxide, stirring and dissolving, calcium oxide addition is 2-3g/L, then leaves standstill 5-10min;
(5) cranberry juice that step (3) obtains is carried out spraying dry, the inlet temperature of adjustment spray dryer is 165-175 DEG C, and outlet temperature is 73-80 DEG C, makes the water content of the waxberry powder finally obtained be less than 8%, then packs.
2. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, is characterized in that: in step (2), the red bayberry after cleaning is put into the hot water of 95 DEG C, blanching 3min.
3. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, is characterized in that: in step (3), the cranberry juice that step (3) obtains is heated to 85 DEG C.
4. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, is characterized in that: in step (3), add the drying aid of cranberry juice weight 11%.
5. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, it is characterized in that: in step (3), described drying aid is maltodextrin.
6. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, it is characterized in that: in step (3), calcium oxide addition is 2.5g/L.
7. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, is characterized in that: in step (3), leaves standstill 8min.
8. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, it is characterized in that: in step (4), the inlet temperature of spray dryer is 170 DEG C, and outlet temperature is 75 DEG C.
9. the processing method of agent of low hygroscopicity waxberry powder as claimed in claim 1, is characterized in that: in step (4), adopts vial to pack.
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| CN201410321499.6A CN104223308A (en) | 2014-07-04 | 2014-07-04 | Processing method of low-hygroscopicity waxberry fruit powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839587A (en) * | 2015-05-29 | 2015-08-19 | 山东省农业科学院农产品研究所 | Preparation method of anti-adhering spray-drying fruit powder |
| CN105767810A (en) * | 2016-04-12 | 2016-07-20 | 宜兴恒盛农业发展有限公司 | NFC bayberry juice processing technology |
Citations (2)
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|---|---|---|---|---|
| US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
| CN102178190A (en) * | 2011-04-19 | 2011-09-14 | 浙江师范大学 | Whole red bayberry fruit powder and preparation method and serious fruit powder foods |
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2014
- 2014-07-04 CN CN201410321499.6A patent/CN104223308A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
| CN102178190A (en) * | 2011-04-19 | 2011-09-14 | 浙江师范大学 | Whole red bayberry fruit powder and preparation method and serious fruit powder foods |
Non-Patent Citations (3)
| Title |
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| 刘青梅: "杨梅汁速溶固体饮料的加工工艺研究", 《食品工业科技》 * |
| 宋贤聚: "低吸湿性杨梅粉喷雾干燥工艺的优化", 《食品与机械》 * |
| 韩磊，等: "含糖类物料的喷雾干燥", 《林产化学与工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839587A (en) * | 2015-05-29 | 2015-08-19 | 山东省农业科学院农产品研究所 | Preparation method of anti-adhering spray-drying fruit powder |
| CN104839587B (en) * | 2015-05-29 | 2017-12-01 | 山东省农业科学院农产品研究所 | A kind of preparation method of anti-stick wall spray drying fruit powder |
| CN105767810A (en) * | 2016-04-12 | 2016-07-20 | 宜兴恒盛农业发展有限公司 | NFC bayberry juice processing technology |
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Application publication date: 20141224 |