CN104470379A - Fruit juice powder mix and process for making the same - Google Patents
Fruit juice powder mix and process for making the same Download PDFInfo
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- CN104470379A CN104470379A CN201380023912.4A CN201380023912A CN104470379A CN 104470379 A CN104470379 A CN 104470379A CN 201380023912 A CN201380023912 A CN 201380023912A CN 104470379 A CN104470379 A CN 104470379A
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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
- 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
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
- A23L2/102—Spray-drying
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
A process for producing fruit juice powder mix and a fruit based beverage mix comprising fruit juice powder. The process comprises the steps of (a) washing and cleaning of fruits, (b) pupling fruits of step (a) in a two stage pulper and obtaining juice, (c) passing juice of step (b) through strainer having mesh size 400-500 micron, (d) preparing fruit concentrate at brix 66-72 Degree Brix, (e) converting fruit concentrates of step (d) to powders by spray drying process characterized such that the fruit juice is atomized and allow to fall under gravity without being adhered to the walls of dryer chamber, collecting the dried fruit powder at the bottom of the dryer, (f) encapsulating by blending fruit powder in the presence of hydrocolloids, (g) adding dried sugar in fruit powder of step (f), (h) blending with dried sugar and all other ingredients excluding flavor in blender coating, (i) grinding the blended fruit powder in pin mill for uniform distribution of ingredients, (j ) adding flavor and transferring the bulk to the blender and blending thereof in order to obtain desired fruit juice powder mix, (k) passing fruit juice powder mix obtained in step (j) through metal detector, (g) filing of the said produced fruit juice powder mix in containers for storing/packaging.
Description
Technical field
The present invention relates to dried fruit juice mixture.The present invention relates to the method preparing dried fruit juice.Disclosed dried fruit juice can provide the actual experience of real fruit juice, that is based on the beverage mix of fruit.The present invention relates to diluting beverage (dilutables) concept for the preparation of dried fruit juice.
Background technology
As everyone knows, the soft drink of powdery is one of scheme more favourable in food industry.Due to it is easy to be assigned to can in reusable cup, make to pack waste minimization, and bring the freight cost for transporting of reduction, therefore, it is also support sustainable development.Market analysis shows, and in packaged beverage classification, diluting beverage accounts for the turnover of noticeable 300,000,000 dollars.Comprise the instant drink (other parts are powdered glucose and fruit drink (squash)/concentrate) of fruit taste with the best part of stereometer in this classification.
Although fruit juice custom in street corner is generally OOH, if market survey shows us can be provided in the real fruit powder that the sensory experience of taste, texture and fragrance aspect can copy, noticeable potentiality will be had to be released.
Crucial difference aspect comprises fruit juice powder and " natural and/or natural equivalent " spices, wherein not containing any anticorrisive agent, with artificial perfume and artificial coloring completely different, if people can promote the transformation of unpackaged street corner fruit juice, the key that exchange hand rises suddenly and sharply will start.
India is the second largest producer of fruit inferior to China, and it has the output of in 3,720,000 hectare area output 4.404 10,000,000 tons of fruit.Grow a large amount of various fruit in India, wherein mango, banana, oranges and tangerines, guava, grape, pineapple and apple are main fruit.In addition, fruit such as the pawpaw in Perenniporia martius group, sapodilla, manaca, lime tree fruit (phalsa), jackfruit, jujube (ber), pomegranate and the peach in the group of temperate zone, pears, almond, English walnut, apricot and strawberry also has quite large-area plantation.Although the plantation of fruit has run through whole country, the nation of main fruit growing has been horse Harrar Shi Telabang, Tamil Nadu, Karnataka, Andhra Pradesh, Bihar nation, Uttar Pradesh and state of Gujarat.
Fruit juice or vegetable juice are included in the liquid in fruit or vegetable tissue natively.Fruit juice is by mechanical presses or macerates fruit or vegetables and obtain.Such as, orange juice is the liquid extract of fruit orange.Fruit juice can obtain from fresh fruit and vegetables with various craft or electric juicer at home.One of drink most popular in breakfast assisted a ruler in governing a country morning by fruit juice.
Fruit juice, although delicious and refresh oneself, it is healthy not as whole fruit.When whole fruit is squeezed or extrudes, and when fruit juice is prepared in filtration, some nutrients, are dietary fiber and some vitamins the most significantly, lose in this process.The fruit juice of a lot of business removes fiber or pulp by filtration, but the fresh orange of high pulp, blue or green lemon, fruit salad and watermelon fruit juice are welcome beverages.Conventional fruit juice is preserved and processing method comprise tinning, pasteurize, freezing, evaporate and spraying dry.
In view of above-mentioned factor, there is the demand to natural fruit powder solution, this natural fruit powder solution has the value-added dietary fiber providing real fruit nutrient, and price can be born.
Diluting beverage concept
India vegetables and the every daily turnover of fruit are about 27.5 hundred million rupees.
The seasonal perishability with being confined to favourable agrometeorological conditions and product extreme of height of the production of fruit has caused a lot of problem in production and in managing after gathering in the crops.
India is second-biggest-in-the-world Production of fruit person, produces 4.68 thousand ten thousand tons of fruit and accounts for 10% of world's Production of fruit.The gardening product that result in about 20-25% owing to gathering in the crops rear operation, improperly refrigeration and transporting equipment is improperly wasted.Grower only obtains 0.25-0.35 rupee from each consumer.Make great efforts also to be embodied in the surcharge activity of processed fruit and vegetables, to obtain higher profitable product price.
Due to the remarkable growth of oil price, the cost of transport fresh fruit is very high.Due to a lot of fruit, in purchase weight, to comprise many be unedible, and cost may not be the good index of the cost of every consumption.
This product will orientate as with the independent packaging form by Tropicana certification, for the dried fruit juice of domestic consumer.This product will orientate as with the independent packaging form by Tropicana certification, for the dried fruit juice of domestic consumer.
Diluting beverage will be the concept of " doing " fruit mix, its be traditional, healthy and easily method to increase for refreshing oneself and the fruit consumption of health.
Several challenges of dried fruit juice are as follows:
With low malt dextrin/do not use maltodextrin as carrier in-powder.Therefore be slight in fruit juice taste.
Solubility in-water.Usually, the fine powder that spray dryer is produced is insoluble in water.
The hygroscopic nature of-fruit powder is easy to produce agglomerate.
-in order to avoid Component seperation, by the component using the pin rod pulverizer grinding contributing to providing uniform particle size to introduce.
The fruit juice of-processing lacks fruit fiber.
-usually in process drying means loss natural colouring matter.
Most of problem during the unique method of disclosed preparation powdered beverage solves these problems.
Accompanying drawing explanation
Fig. 1 and Fig. 2 shows the flow process chart for the preparation of dried fruit juice mixture.
Fig. 3 shows device systems for the preparation of dried fruit juice mixture and procedure of processing.
It is obtain suitable sugared crystallization that Fig. 4 shows fruit powder following current air flow system, and the idealized system of the flowing property that gains freedom thus.
Fig. 5 shows the product of rehydrated product composition (reconstitution Product Preposition) (fruit juice calculating)-make in 100ml.
Fig. 6,7 and 8 shows the domain size distribution analysis for different dried fruit juice blend sample.
Object of the present invention
Main purpose of the present invention prepares not containing the dried fruit juice mixture of artificial coloring, artificial perfume and anticorrisive agent.Disclosed dried fruit juice can provide the actual experience of real fruit juice, that is, based on the beverage mix of fruit.
Another object of the present invention utilizes " diluting beverage concept " to prepare dried fruit juice mixture.
Another object of the present invention is to provide natural fruit powder solution, and it has the value-added dietary fiber providing real fruit nutrient, and price can be born.
Another object of the present invention is to provide the carrier minimizing or omit as maltodextrin, with the taste parameter kept.
Another object of the present invention be to provide do not have adherence and have agent of low hygroscopicity flow freely fruit powder.Another object of the present invention is to provide 6 months shelf-lifves with expectation and after trial test, does not have bitter taste and have the fruit powder of required intense sweetness balance (sweet tang balance).
Summary of the invention
The present invention relates to the actual experience with real fruit juice with the preparation method of the dried fruit juice mixture of fruit drink form of mixtures.Disclosed invention provides the fruit juice powder mixture of dietary fiber and the nutritional quality reservation with propagation.The invention provides the shelf-life not having adherence, there is expectation, and after trial test, there is no bitter taste and there is required intense sweetness balance flow freely fruit powder.
Detailed description of the invention
Although the present invention is easy to make various amendment and alternative form, concrete aspect of the present invention is shown by flow chart, and will be described in more detail below.But, it should be understood that this is not intended to limit the invention to disclosed concrete form, and toto caelo, all modifications fallen in the spirit and scope of the present invention, equivalent and replacement are contained in the present invention.
The applicant wants should be mentioned that, mention that embodiment show only those details relevant to understanding each aspect of the present invention, so that appropriate understanding aspect of the present invention, not fuzzy to make to comprise content disclosed in details, those skilled in the art are easily significantly benefited from description." comprise " at term, " comprise ", or its other any distortion, be intended to contain nonexcludability and comprise, the process such as containing a series of component is not only comprise those parts, but may comprise other parts clearly do not listed or the intrinsic part of this process.
In the following detailed description of each aspect of the present invention, will be described with chart by reference to the accompanying drawings, described accompanying drawing and chart form a part for description, show the concrete aspect that the present invention can put into practice wherein by the mode of illustration.Described each side describes to enable those skilled in the art put into practice the present invention with enough details, and it should be understood that other aspects may be utilized, and can change in the case without departing from the scope of the present invention.Therefore, following explanation does not have limited significance, does not limit the scope of the invention.
Therefore, the present invention relates to the method for preparation " dried fruit juice mixture ", comprise the steps: a) wash and clean fruit, b) by the slurrying in two benches pulper of the fruit of step (a), and obtain fruit juice, c) make the fruit juice of step (b) by having the filter of 400-500 pm mesh size size, d) fruit concentrate is prepared, its Brix Scale is 66-72 degree Brix Scale, e) by spray-drying process, the fruit concentrate of step (d) is converted to powder, fruit juice is atomized, and make it decline under gravity and be not adhered on the wall of drier room, at the fruit powder of drier bottom collection drying, f) encapsulated by blended fruit powder under hydrocolloid exists, g) in the fruit powder of step (f), dry sugar is added, h) blended drying in agitator sugar and except spices every other component, dressing (coating), i) in pin rod pulverizer, the fruit powder of grinding and mixing is uniformly distributed to make component, j) add spices and major part to be transferred in agitator and it is blended to obtain the dried fruit juice mixture expected, k) the dried fruit juice mixture obtained in step (j) is made to pass through metal detector, l) described obtained dried fruit juice mixture is loaded in the container for storing/packing.
A first aspect of the present invention, the dried fruit juice of 5% to 90%w/w is wherein comprised based on the beverage mix of fruit, have or not there is the maltodextrin as carrier, with other components of 2% to 90%w/w as sugar, fruit fiber, natural colouring matter, the wherein said beverage mix based on fruit does not have artificial coloring, artificial perfume and anticorrisive agent.
Another aspect of the present invention, beverage mix wherein based on fruit comprises preferably 10% to 70%w/w, more preferably 10% to 30%w/w, the most preferably dried fruit juice of 10% to 20%w/w, have or not there is the maltodextrin as carrier, with other components of 2% to 90%w/w as sugar, fruit fiber, natural colouring matter, the wherein said beverage mix based on fruit not containing artificial coloring, artificial perfume and anticorrisive agent.
Another aspect of the present invention, wherein fruit is selected from orange, fruit salad, mango, banana, oranges and tangerines, guava, grape, pineapple, apple, pawpaw, sapodilla, manaca, lime tree fruit, jackfruit, jujube, pomegranate, peach, pears, almond, English walnut, apricot, coconut, sugarcane, strawberry or watermelon, or their mixture.
Another aspect of the invention, the citrus fruit wherein had based on the beverage mix of fruit is selected from lemon, orange, kinno, sweet blue or green lemon or its combination.
Another aspect of the invention, wherein has tender coconut based on the beverage mix of fruit and citrus fruit is lemon, orange, kinno, sweet blue or green lemon or coconut-orange, coconut-pineapple, coconut-fruit salad, coconut-lichee and combination thereof.
Another aspect of the invention, the component wherein had based on the beverage mix of fruit is stabilizing agent, acidity regulator, salt, natural colouring matter, citrus fruit pulp, gum arabic and xanthans, flavoring substance that is natural and natural equivalent.
Another aspect of the invention, the beverage mix wherein based on fruit has the stabilizing agent being selected from gum arabic (E414) and xanthans (E415).
Another aspect of the invention, wherein has the stabilizing agent of 1%-5%w/w based on the beverage mix of fruit.
Another aspect of the invention, the beverage mix wherein based on fruit has the acidity regulator being selected from citric acid and malic acid.
Another aspect of the invention, wherein has the acidity regulator of 0.1% to 3%w/w based on the beverage mix of fruit.
Another aspect of the invention, the beverage mix wherein based on fruit has the natural colouring matter being selected from famille rose, beet root powder, bata-carotene etc.
Another aspect of the invention, wherein has the natural colouring matter of 0.001% to 1%w/w based on the beverage mix of fruit.
Another aspect of the invention, the beverage mix wherein based on fruit has citrus fruit pulp, and it is made up of oranges and tangerines pulp/fiber.
Another aspect of the invention, wherein citrus fruit pulp is 0.1% to 5%w/w.
Another aspect of the invention, wherein based on the beverage mix that the beverage mix of fruit is based on orange, it comprises the orange dried fruit juice of 5%-99%w/w, does not comprise the maltodextrin as carrier, and comprises other components of 2% to 95%w/w.
Another aspect of the invention, wherein based on the beverage mix that the beverage mix of fruit is based on lemon, it comprises the lemon juice powder of 5%-85%w/w, the sugar of 1% to 95%w/w, has the maltodextrin of 15% to 25%w/w as carrier and other components of 2% to 5%w/w.
Another aspect of the invention, wherein comprises the blended fruit juice powder of 5%-90%w/w, has the maltodextrin as carrier of 10% to 90%w/w and other components of 2% to 5%w/w based on the beverage mix of fruit.
Another aspect of the invention, the beverage mix wherein based on fruit has agent of low hygroscopicity and free-flowing character character, and each component is uniformly distributed.
Another aspect of the invention, wherein has the average grain diameter of 100 microns to 800 microns based on the beverage mix of fruit.
Another aspect of the invention, wherein based on the beverage mix of fruit with pouch-packaged, there is the shelf-life of at least six months.
Therefore, the present invention relates to the preparation method of the dried fruit juice with actual fruit juice actual experience.Diluting beverage is the concept of " doing " fruit mix, its be traditional, healthy and easily method to increase for refreshing oneself and the fruit consumption of health.Based on the beverage composition for treating dental erosion of fruit, wherein fruit is selected from mango, banana, oranges and tangerines, guava, grape, pineapple, apple, pawpaw, sapodilla, manaca, lime tree fruit, jackfruit, jujube, pomegranate, peach, pears, almond, English walnut, apricot, strawberry or watermelon or their mixture.
Based on manufactured goods, be the fruit powder that at least 80-85% is pure for the fruit powder in filling a prescription.In the scheme of orange, attempt the orange powder of 100% in the product, and not containing any maltodextrin.Fruit powder mixture can be made as fruit shape with tablet press machine, such as compress or be shaped in orange, the difform powder of cube etc. shows value.Usually, in dried fruit juice, add the maltodextrin of the 40-50% as carrier, with the powder of the flowing that gains freedom.But, the taste that maltodextrin has starch based and the taste degenerated.Therefore, fruit powder mixture adopts maltodextrin minimum as far as possible or does not even add maltodextrin and obtain in the present invention.There is in disclosed formula more than at least 90% fruit powder.Unique technological parameter and special equipment de-sign become possibility.
| For the preparation of the primary raw material of drink |
| Orange powder Kinnu |
| Sugar |
| Citric acid |
| Malic acid |
| The fragrance material (Flavour Symrise)-885166 of moral |
| Thick fruit fiber |
| Thin fruit fiber |
| Dietary fiber-gum arabic |
| Meals xanthans |
| Natural colouring matter |
| Salt |
For the purposes of the present invention, hydrocolloid is often called as natural gum, and it refers to the hydrophilic polymer of plant origin, and it comprises a lot of hydroxyl usually, and may be polyeletrolyte.It is natural existence or adds with the functional character controlling food containing water.The most important thing is viscosity (comprising thickening and gelling) and water binding in these character, but have very much other important character in addition, comprise stability of emulsion, pre-ice-crystal recrystallization and organoleptic properties.The degree that hydrocolloid solution mixes with saliva is determined by its chain entanglement degree, and determines scent experience.
Technical problem
At dry and process dried fruit juice, particularly watermelon, mainly due to fruit drops (fructose) content high in these fruit in the process of sugarcane and coconut pigment, viscosity is one of key issue run into.The harmful effect controlling the adhesion properties of special fruit raw material is necessary.Therefore, design suitable characterization technique, that is for the sugar of the fruit powder of these powder and fat analysis.
Sugar and the organic acid of high-load demonstrate viscous behavior in spray-drying process.Viscosity is the term for being described in particle and particle aggregation and particle and wall adhesion in spray-drying process.Viscosity does not just depend on the character of material, also depends on entry variable used in spray drying system.Deposition is another phenomenon in spraying dry.It relates to the design of viscosity and dryer system.In theory, if the size of drier room is enough large, deposition problems should not be had.Thus, viscosity and deposition need by additive method instead of by using very large drier room to be solved.
Especially, coconut has the very high sugar with fructose and glucose form.The importance impact processing of the viscous behavior of fruit powder and disposal ability, and the quality of fruit powder.Find out viscosity role in fruit powder, and to assess different viscosity characterization technique be important.Need to determine that Instrumental Analysis is to understand viscous behavior, and find out glass transition temperature to minimize caking, i.e. surface viscosity and glass transition.
In some cases, particle aggregation in spray-drying process, food viscosity is inevitable for tufted structure (agglomeration).Better reunion brings better rehydration character.Be necessary to control particle diameter and the balance that obtains between agglomeration and viscosity to improve powder property.
When the particle of insufficient drying mutually adheres to or adheres to the wall of spray dryer, cause the minimizing on Product recycling, and degrading quality, particularly for thermo-sensitive material, as coconut, watermelon, sucrose etc.Because spray dried powder is unformed and easy moisture absorption, it becomes sticky under high relative humidity or hot conditions.Therefore, in storage, in process and market displaying process, need special precautionary measures.
There are two kinds of potential methods of possibility, that is, carry out dressing by blend components, another is each component of grinding.
A) dressing-due to fruit powder be fairly moisture absorption, usually can not by packaging together for the drink component of fruit powder and other necessity.By with gum arabic and sweet tablet, contribute to reducing hygroscopicity.
B) grind-usually adding man-hour, each component mainly sugar and fruit powder, due to different particle diameters, is tended to be separated, and process of lapping contributes to reducing particle diameter difference and particle separation.
For customizing the special technique aspect of powder
General method is the drier adopting particular design, such as there is the hothouse of double-walled, wall sweeper slot and air broom design, cooling powder becomes sticky below temperature to it, cool with the air of dehumidifying, select the combination of suitable drying parameter, process material before it is dried, and add the viscosity that some reagent avoid or reduce powder.Due to VISCOUS FLOW mechanism, the viscosity of unformed food powders is subject to the control of temperature and water content.Glass transition is to viscosity, and the result of caking and collapse phenomenon is subject to the impact of water content.
Glass transition temperature (GTT) is the index of spray characteristics.GTT is lower, and due to viscosity, drying process is more difficult.
In dry run, usual nutrition can be run off, and therefore need the dry technology selecting suitable type, it can have less nutrition leak, free flowing powder, and agglomeration is with the rehydration of giving (reconstitution).
Advantage of the present invention
1, the beverage mix based on fruit does not contain artificial coloring, artificial perfume and anticorrisive agent (usual all fruit juice and vegetable juice beverage all have anticorrisive agent).
2, natural the same with fresh juices with mouthfeel of taste.
3, the fruit powder being applied to final products (final proposition) prepares in spray dryer, and contain the fruit powder of at least 90%.
4, the fruit powder of anticorrisive agent is not used to have easy hygroscopicity; Disclosed method makes these powdery juice drinks have lower hygroscopicity, thus has much more free mobility and can be easy to the powder of dissolving.
5, usually in fruit juice production process, fiber is separated and waste.In disclosed the present invention, add real fruit fiber in the product.
6, significant increase in value commercial plan-sustainability theory.Packing cost reduces 2.5 times, and freight cost reduces 5 times, because you need not transport water together with fruit like this.
Claims (20)
1., for the preparation of the method for " dried fruit juice mixture ", comprise the steps:
A () is washed and is cleaned fruit,
B () by the slurrying in two benches pulper of the fruit of step (a), and obtains fruit juice,
C () makes the fruit juice of step (b) by having the filter of 400-500 pm mesh size size,
D () prepares fruit concentrate, its Brix Scale is 66-72 degree Brix Scale,
E the fruit concentrate of step (d) is converted to powder by spray-drying process by (), fruit juice is atomized, and makes it decline under gravity and be not adhered on the wall of drier room, at the fruit powder of drier bottom collection drying,
F () is encapsulated by blended fruit powder under hydrocolloid exists,
G () adds dry sugar in the fruit powder of step (f),
The sugar of (h) blended drying in agitator and except spices every other component, dressing,
I () fruit powder of grinding and mixing in pin rod pulverizer is uniformly distributed to make component,
J () adds spices and major part to be transferred in agitator and it is blended to obtain the dried fruit juice mixture expected,
K () makes the dried fruit juice mixture obtained in step (j) by metal detector,
G described obtained dried fruit juice mixture is loaded in the container for storing/packing by ().
2. based on the beverage mix of fruit, it comprises the dried fruit juice of 5% to 90%w/w, have or do not have as the maltodextrin of carrier and other components of 2% to 90%w/w as sugar, fruit fiber, natural colouring matter, the wherein said beverage mix based on fruit does not contain artificial coloring, artificial perfume and anticorrisive agent.
3. the beverage mix based on fruit according to claim 2, wherein fruit is selected from orange, fruit salad, mango, banana, oranges and tangerines, guava, grape, pineapple, apple, pawpaw, sapodilla, manaca, lime tree fruit, jackfruit, jujube, pomegranate, peach, pears, almond, English walnut, apricot, coconut, sugarcane, strawberry or watermelon or their mixture.
4. the beverage mix based on fruit according to claim 2, wherein citrus fruit is lemon, orange, kinno, sweet blue or green lemon or its combination.
5. the beverage mix based on fruit according to claim 2, wherein tender coconut and citrus fruit are lemon, orange, kinno, sweet blue or green lemon or coconut-orange, coconut-pineapple, coconut-fruit salad, coconut-lichee and their combination.
6. the beverage mix based on fruit according to claim 2, wherein component is stabilizing agent, acidity regulator, salt, natural colouring matter, citrus fruit pulp, gum arabic and xanthans, flavoring substance that is natural and natural equivalent.
7. the beverage mix based on fruit according to claim 2, wherein stabilizing agent is selected from gum arabic (E414) and xanthans (E415).
8. the beverage mix based on fruit according to claim 2, wherein stabilizing agent is 1% to 5%w/w.
9. the beverage mix based on fruit according to claim 2, wherein acidity regulator is selected from citric acid and malic acid.
10. the beverage mix based on fruit according to claim 2, wherein acidity regulator is 0.1% to 3%w/w.
11. beverage mixes based on fruit according to claim 2, wherein natural colouring matter is selected from famille rose, beet root powder, bata-carotene etc.
12. beverage mixes based on fruit according to claim 2, wherein natural colouring matter is 0.001 to 1%w/w.
13. beverage mixes based on fruit according to claim 2, wherein citrus fruit pulp is made up of oranges and tangerines pulp/fiber.
14. beverage mixes based on fruit according to claim 2, wherein citrus fruit pulp is 0.1% to 5%w/w.
15. beverage mixes based on fruit according to claim 2, wherein comprise the orange dried fruit juice of 5% to 99%w/w, do not comprise the maltodextrin as carrier, and other components are 2% to 95%w/w based on the beverage mix of orange.
16. beverage mixes based on fruit according to claim 2, the lemon juice powder of 5% to 85%w/w is wherein comprised based on the beverage mix of lemon, the sugar of 1% to 95%w/w, has the maltodextrin of 15% to 25%w/w as carrier and other components of 2% to 5%w/w.
17. beverage mixes based on fruit according to claim 2, wherein comprise the cocktail juice powder of 5% to 90%w/w based on the beverage mix of fruit salad, there are the maltodextrin of 10% to 90%w/w as carrier and other components of 2% to 5%w/w.
18. beverage mixes based on fruit according to claim 2, it has comparatively agent of low hygroscopicity and free-flowing character character, and each component is uniformly distributed.
19. beverage mixes based on fruit according to claim 2, it has the average grain diameter of 100 microns to 800 microns.
20. beverage mixes based on fruit according to claim 2, it has the shelf-life of at least six months with pouch-packaged.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN849/DEL/2012 | 2012-03-23 | ||
| IN849DE2012 IN2012DE00849A (en) | 2012-03-23 | 2013-03-25 | |
| PCT/IB2013/052346 WO2013140382A2 (en) | 2012-03-23 | 2013-03-25 | A fruit juice powder mix and process for making the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104470379A true CN104470379A (en) | 2015-03-25 |
Family
ID=49223415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201380023912.4A Pending CN104470379A (en) | 2012-03-23 | 2013-03-25 | Fruit juice powder mix and process for making the same |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN104470379A (en) |
| IN (1) | IN2012DE00849A (en) |
| WO (1) | WO2013140382A2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558683A (en) * | 2015-12-11 | 2016-05-11 | 广东科贸职业学院 | Sweetsop pulp and preparation method thereof |
| CN107198176A (en) * | 2017-07-24 | 2017-09-26 | 芜湖晋诚农业科技有限公司 | A kind of preparation method of pomegranate fruit powder |
| CN108013317A (en) * | 2017-12-31 | 2018-05-11 | 重庆市合川区川柠农业发展有限公司 | Compound red grape juice powder, preparation method thereof |
| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
| CN114431369A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing peach compound juice and preparation method thereof |
| CN114929031A (en) * | 2019-09-04 | 2022-08-19 | 雀巢产品有限公司 | Compacted fruit powder and powdered beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016070017A1 (en) * | 2014-10-30 | 2016-05-06 | Abbott Laboratories | Pediatric nutritional compositions, method of making and use |
| US11134706B2 (en) | 2014-12-22 | 2021-10-05 | Kraft Foods Group Brands Llc | Starch-based clouding agent free of titanium dioxide for powdered beverages |
| FR3033232B1 (en) * | 2015-03-02 | 2017-03-31 | Rossler Julia Mallaby | PROCESS FOR MAKING A FOOD PREPARATION BASED ON FRUIT AND / OR VEGETABLES |
| EP3997986A1 (en) | 2020-03-17 | 2022-05-18 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Whole fruit powder and production method thereof |
| GB2615516A (en) * | 2021-12-23 | 2023-08-16 | Princes Ltd | Beverage |
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| CN101536805B (en) * | 2009-04-30 | 2012-09-26 | 北京市农林科学院 | Apricot solid drink and preparation method thereof |
| CN102008112B (en) * | 2010-10-27 | 2012-12-19 | 江苏大学 | Solid beverage rich in grape seed proanthocyanidin and preparation method thereof |
| CN102166032A (en) * | 2010-11-23 | 2011-08-31 | 天津市尖峰天然产物研究开发有限公司 | Solid hawthorn beverage and preparation method thereof |
-
2013
- 2013-03-25 IN IN849DE2012 patent/IN2012DE00849A/en unknown
- 2013-03-25 CN CN201380023912.4A patent/CN104470379A/en active Pending
- 2013-03-25 WO PCT/IB2013/052346 patent/WO2013140382A2/en active Application Filing
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558683A (en) * | 2015-12-11 | 2016-05-11 | 广东科贸职业学院 | Sweetsop pulp and preparation method thereof |
| CN107198176A (en) * | 2017-07-24 | 2017-09-26 | 芜湖晋诚农业科技有限公司 | A kind of preparation method of pomegranate fruit powder |
| CN108013317A (en) * | 2017-12-31 | 2018-05-11 | 重庆市合川区川柠农业发展有限公司 | Compound red grape juice powder, preparation method thereof |
| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
| CN114929031A (en) * | 2019-09-04 | 2022-08-19 | 雀巢产品有限公司 | Compacted fruit powder and powdered beverage |
| CN114929031B (en) * | 2019-09-04 | 2024-06-04 | 雀巢产品有限公司 | Compacted fruit powder and powdered beverage |
| CN114431369A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing peach compound juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2013140382A3 (en) | 2013-12-05 |
| IN2012DE00849A (en) | 2015-09-04 |
| WO2013140382A2 (en) | 2013-09-26 |
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Application publication date: 20150325 |