CN104473071B - Kiwi berry micro mist and its preparation technology - Google Patents
Kiwi berry micro mist and its preparation technology Download PDFInfo
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- CN104473071B CN104473071B CN201410671754.XA CN201410671754A CN104473071B CN 104473071 B CN104473071 B CN 104473071B CN 201410671754 A CN201410671754 A CN 201410671754A CN 104473071 B CN104473071 B CN 104473071B
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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
Abstract
The invention provides a kind of Kiwi berry micro mist and its preparation technology, it is related to fruit powder and preparation method thereof.The technical scheme is that：Kiwi berry micro mist and its preparation technology, Kiwi berry is cleaned, and is drained, section, stand-by；Kiwi berry after section is loaded into charging tray, vacuum drying interior is placed in, is dehydrated；Protected using nitrogen, under full closeding state, dried Kiwi berry is crushed, then sieved, obtains micro mist；In low temperature environment, micro mist is packed, vacuum seal.Preparation technology of the present invention is advanced, and skin, meat, the seed of Kiwi berry obtain 100% utilization, fully saves raw material, improves utilization ratio, and nutritional ingredient is kept, and the color and luster of Kiwi berry micro mist is good, is easy to long-term storage and transport.
Description
Technical field
The present invention relates to fruit powder and preparation method thereof, and in particular to Kiwi berry micro mist and its preparation technology.
Background technology
Kiwi berry is a kind of perennial climber fallen leaves vine fruit, also known as carambola, wild peach etc., and it is double to belong to Angiospermae
Cotyledon plant guiding principle tea mesh Actinidiaceae；Come across after Mesozoic Era strain Luo Ji to before Miocene Epoch in the Tertiary Period of new generation, be 6000
Tertiary Period vegetation before ten thousand ~ 70,000,000 years；East Asia is mainly distributed on, south from equator, north to Heilongjiang river, west certainly
Northeastern India, Dong Daben wide geographic area are all distributed.
Kiwifruit fruit is rich in vitamin C, also containing vitamin B, vitamin D, fat, proteolytic enzyme.Pulp has spy
Different fragrant and tasty and refreshing tart flavour, are the old,weak,sick and disabled personnel, field worker, mountain-climbing, navigation, sports person, forest zone work
People, women and infants, the specific nutrient of children.Often feeding Kiwi berry can make the skin of people tenderize, so there is the title of " Beauty Fruits ".Kiwi berry
Containing the indispensable several amino acids of human body and other nutritional ingredients, edible Kiwi berry is beneficial to the brain development of people.In
Medical college of state reports, and often takes carambola juice and fresh fruit, can prevention of cardiovascular disease, urethral calculus, hepatitis, leprosy etc..
Kiwi berry can also make body's cholesterol and triglyceride accelerate to be converted into cholic acid, reduce the cholesterol level in blood.Modern age
Medical research proves that blocking rate of the kiwi-fruit juice to carcinogen nitrosamine is up to 95%.Gao Yihuai and his science team are to Mi
Skin, meat, the seed of monkey peach have been carried out very in detail " dissection ", it was found that more than 10 kinds of medicinal ingredient, such as：Polysaccharide D6, polyphenol, Ye Lv
Element, Vc, folic acid etc., this 10 kinds of active components can be as the raw material of medicine.After polysaccharide D6 extractions, stomach disease can be treated
Disease, ease constipation stomach, polyphenol can help reducing blood lipid, and actinidine can be with soothing nerves and assisting sleep dormancy etc..
Kiwi berry can also be processed into fruit juice, jam, fruit wine, sweet can, dried fruit, preserved fruit etc. in addition to eating raw, these products
Or it is yellow or brown or orange, attractive color, flavor is tasty, and nutritive value is no less than fresh fruit, thus as navigation, aviation, plateau and
The health food of hot operation personnel.The healthcare function of Kiwi berry comes out at the top in various fruit, is described as " king of fruit ".
In recent years, as the enhancing of people's health care consciousness, the raising of the level of consumption, Kiwi berry are increasingly liked by consumer.
Kiwi berry has extensive comprehensive utilization value：Fruit can also extract Mi in addition to it can be processed into various products
Monkey peach alkali is used to prepare anti-inflammation class medicine；Containing protein 8%, starch 11% in blade, excellent food can be used as；Spend big and fragrant
Perfume (or spice), gorgeous attractive in appearance, rich honeydew ornamental or make nectar source, can also make spices；Skin slag can extract high-quality pectin；Oil content in seed
It is higher, can be edible and medicinal.In a word, Kiwi berry is all precious that processing and utilization has a extensive future from head to foot.
The berry of Actinidia thin skin succulence, and to ethylene-sensitive, harvest time is again on the occasion of high temperature season, therefore fruit
Easily become soft rot after adopting, have a strong impact on the development of Kiwi berry planting industry.If fresh fruit is processed into semi-finished product in time, so that it may have
Good storage property.Therefore, the process technology of Kiwi berry is studied, to developing the Actinidia in China, improving agricultural product
Economic value has great significance.
It is one of Kiwi berry deep processing direction that Kiwi berry, which is prepared into fruit powder, and fruit powder is one of fruit deep processed product, category
In solid beverage.The upper wide variety of fruit powder process technology of production at present mainly has：Spray drying, fluidized bed prilling, desivac
Deng.What is mainly commonly used at present is spray drying, freezes rule with less.
（1）Spray drying
Spray drying is that feed liquid is separated into tiny droplet using atomizer, and is evaporated rapidly in heated drying medium molten
For dosage form into the process of dry powder, the form of feed liquid can be the liquid form that the pumps such as solution, suspension, emulsion can convey, and do
Dry product can be powdery, graininess or the particle through reunion.The production range of spray dried solid beverage is very wide, except extensive
Beyond the milk powder, instant bean and tomato meal of production, also litchi powder, lotus root starch, banaina, strawberry powder etc. also have been reported that.
The powder nutritive loss of spray-dried processing is small, color is foreign good, in addition to it can directly reconstitute, is alternatively arranged as dispensing.But spraying is dry
Powder after dry, general granularity is smaller, brew is poor, it is necessary to just can directly be reconstituted after being granulated.
（2）Fluidized bed prilling
The purpose of granulation, mainly solve instant capacity, and make good appearance, improve mobility, be easy to pack, so as to improve business
Product are worth.Granulating technique has 4 kinds of wet granulation, non-slurry pelletizing, fast Speed mixer technology and fluidized bed prilling etc..Fluid bed
It is granulated and is also known as fluidized granulating, is that 3 steps such as the mixing, granulation, drying that conventional wet lay is pelletized are once complete in closed container
Into new granulation technique, auxiliary material amount can be greatly reduced, the even particle size made, effect is good, but directly using swing
The major defect of particle machining solid beverage is its auxiliary material content height.
（3）Desivac
Desivac is that the water in material is frozen into the ice of solid, under vacuum, water is directly distilled and becomes water steaming
Vapour escapes, so as to which water is removed from material.It is characterized in that nutriment and volatile ingredient are intact, but processing cost pole
Height, thus also seldom, the only higher product of small part the added value such as instant tea powder, ground coffee that with desivac produce solid beverage
Using.
Based on above processing technology, in fruit powder process, the holding of nutritional ingredient is very crucial, fruit powder it is dry and
The loss of its nutritional ingredient is more during crushing etc., therefore how to reduce the loss of nutritional ingredient in process, is current
Urgent problem.
The content of the invention
The technical problems to be solved by the invention are, in view of the shortcomings of the prior art, there is provided a kind of nutrient loss is few,
Product color is good, makes full use of the Kiwi berry micro mist and its preparation technology of the skin of Kiwi berry, meat and seed.
In order to solve the above technical problems, the technical solution adopted in the present invention is：The preparation technology of Kiwi berry micro mist, including
Following steps：
The first step, raw material cleaning：Kiwi berry is cleaned, drained, is cut into slices, it is stand-by；
Second step, low temperature drying：Kiwi berry after section is loaded into charging tray, vacuum drying interior is placed in, it is dry to carry out dehydration
It is dry；
3rd step, crush：Protected using nitrogen, under full closeding state, dried Kiwi berry is crushed, then
Sieving, obtains micro mist；
4th step, vacuum packaging：In low temperature environment, Kiwi berry micro mist is packed, vacuum seal.
Further, in the second step, described dehydrate is first to take the photograph the Kiwi berry after section in normal pressure -18 ~ -35
Freezed 1 ~ 2 hour under conditions of family name's degree, Kiwi berry is freezed rapidly；Then holding 3 ~ 5 is small under the pa environment of vacuum 45 ~ 80
When, then control compensation heating, rose again at 3 ~ 4 hours to 0 ~ 5 degree Celsius；Finally 25 were warmed to 5 ~ 7 hours from 0 ~ 5 degree Celsius
~ 30 degrees Celsius.
Further, in the 3rd step, the crushing is crushed using nanoscale disperse mill.
Further, in the 3rd step, the granularity of the micro mist is more than 200 mesh.
Further, in the 3rd step, the granularity of the micro mist is the mesh of 500 mesh ~ 1000.
Further, in the 4th step, the low temperature is 5 ~ 15 degrees Celsius.
The invention further relates to the Kiwi berry micro mist prepared by the preparation technology as above-mentioned Kiwi berry micro mist.
Beneficial effects of the present invention are as follows：
1. the skin and pulp contact portion nutrient content of Kiwi berry are very high, wherein, 80 percent battalion in Kiwi berry
Form and point concentrate here, and the crust of Kiwi berry can reduce blood cholesterol, strengthen stomach also containing abundant pectin
Wriggling ability.However, when generally people eat Kiwi berry, pulp is only eaten after always its pericarp is removed, is well imagined, Duo Shaoying
Foster thing is all inadvertently lost in, while wastes the resource of preciousness.Macaque in Kiwi berry micro mist of the present invention and its preparation technology
The hair of epidermis need to only be washed without peeling, then carry out overall processing to the skin, meat, seed of Kiwi berry, save Kiwi berry by peach
Raw material, the nutrition almost all in kiwi peer is retained so that the nutritive value of Kiwi berry micro mist is higher, more rich, macaque
The nutrition of peach has obtained fully utilizing.
2. Kiwi berry micro mist of the present invention and its preparation technology, technique is dehydrated using ultralow temperature, thoroughly changed traditional
High temperature stoving process, it is ensured that the nutritional ingredient of fresh fruit and various trace elements are in process of production without any loss, to greatest extent
Ground remains nutritional ingredients such as vitamin in Kiwi berry, natural fiber and naturally delicious.Avoid aoxidizing and mitigate the bad of heat
The key of its various nutritional ingredient is kept when effect is drying agricultural byproducts.Anoxic atmosphere and low-temperature operation for prevent effectively into
Point, particularly thermal decomposition occurs for heat-sensitive ingredients and oxidation change provides good condition, also draws oxidizing brown stain and high temperature U.S.
Moral reaction brown stain is contained.In drying process, maximum temperature is also not less than 30 degrees Celsius, shadow of the heat to composition loss in material
Sound is suppressed, and the active ingredient in material is well preserved.
3. using totally-enclosed crushing, crushed with nanoscale disperse mill.Use such a method and apparatus, grinding
When process starts, grinder is by impulsive force and the size of phase mutual friction reduction sample, the narrowly distributing of sample particle diameter after grinding,
It is good to homogenize degree, caking phenomenon can be avoided, treating capacity is big, clean pollution-free, without any residual.Kiwi fruit powder is broken into granularity is
Micro mists more than 200 mesh, granularity is small, convenient to be further processed into beverage, Medicines and Health Product etc., is more prone to be inhaled by human body
Receive.Had further the advantage that in addition, kiwi fruit powder is broken into micro mist：1）Make the nutrition absorption rate of Kiwi berry increase, improve Mi
The availability of monkey peach；2）Due to the berry of Actinidia thin skin succulence, and to ethylene-sensitive, harvest time is again on the occasion of the high warm season
Section, fruit easily becomes soft rot after adopting, therefore the micro mist for using Kiwi berry disintegrating process to prepare easily facilitates storage and pushed away on a large scale
Extensively, more consumers are enable to be benefited.
4. Kiwi berry micro mist is packed using vacuum and low temperature, blocking oxygen, the extended shelf-life of Kiwi berry micro mist 6 ~ 8 months,
Flavor keeps more preferable, and color and luster is more preferable, is easy to store and transports, and has greatly widened market segment of the Kiwi berry in food service industry,
There are preferable market prospects.The powder diameter of micro mist is small and is evenly distributed, and ball degree and homogeneity are obviously improved, bulk density and ratio
Surface significantly improves, and surface area is bigger, also bigger with effective contact area of stomach body fluid, absorbs absorption efficiency and improves.
Preparation technology of the present invention is advanced, and skin, meat, the seed of Kiwi berry obtain 100% utilization, fully saves raw material, improves and utilizes
Efficiency, and nutritional ingredient is kept, and the color and luster of Kiwi berry micro mist is good, is easy to long-term storage and transport.
Embodiment
In order to further elucidate rather than limit the present invention in more detail, the following example is provided.
Embodiment one
The preparation technology of Kiwi berry micro mist of the present invention, it can carry out according to the following steps：
The first step, raw material cleaning：Kiwi berry ripe, that nothing is rotten is selected, is cleaned, drains the water on Kiwi berry surface
Point, section is stand-by；
Second step, low temperature drying：Kiwi berry after section is loaded into charging tray, is placed in vacuum drying interior, after first cutting into slices
Kiwi berry freezed 1 hour under conditions of -35 degrees Celsius of normal pressure, Kiwi berry is freezed rapidly；Then in the pa ring of vacuum 45
Kept under border 5 hours, then control compensation heating, rose again at 4 hours to 5 degrees Celsius；Finally heated with 5 hours from 5 degrees Celsius
To 30 degrees Celsius, dehydrated；
3rd step, crush：Protected using nitrogen, under full closeding state, dried Kiwi berry is used into nanometer fraction
Scattered grinder is crushed, and is then crossed 500 mesh sieves, is obtained micro mist；
4th step, vacuum packaging：In 15 degrees Celsius of environment, Kiwi berry micro mist is packed, vacuum seal.
Measuring：It is ascorbic using the moisture content average out to 5% of the Kiwi berry micro mist prepared by above-mentioned preparation technology
Content is 540mg/100g, and reconstitution rate is more than 94%.
Embodiment two
The preparation technology and embodiment one of Kiwi berry micro mist described by the present embodiment are essentially identical, except that：
In second step, described dehydrate is first to freeze the Kiwi berry after draining 2 hours under conditions of -18 degrees Celsius of normal pressure, will
Kiwi berry freezes rapidly；Then 3 hours are kept under the pa environment of vacuum 80, then control compensation heating, risen again at 3 hours to
0 degree Celsius；Finally 25 degrees Celsius were warmed to 7 hours from 0 degree Celsius.
In the third step, the granularity of the micro mist is 400 mesh.
In the 4th step, the low temperature is 5 degrees Celsius.
Measuring：Utilize the moisture content average out to 5.2% of the Kiwi berry micro mist prepared by above-mentioned preparation technology, vitamin C
Content be 536mg/100g, reconstitution rate is more than 92%.
Embodiment three
The preparation technology and embodiment one of Kiwi berry micro mist described by the present embodiment are essentially identical, except that：
In second step, described dehydrate is first to freeze the Kiwi berry after draining 1.5 hours under conditions of -25 degrees Celsius of normal pressure,
Kiwi berry is freezed rapidly；Then kept under the pa environment of vacuum 60 4 hours, then control compensation heating, was returned at 3.5 hours
Temperature is to 2 degrees Celsius；Finally 28 degrees Celsius were warmed to 6 hours from 2 degrees Celsius.
In the third step, the granularity of the micro mist is 800 mesh.
In the 4th step, the low temperature is 10 degrees Celsius.
Measuring：Utilize the moisture content average out to 6.1% of the Kiwi berry micro mist prepared by above-mentioned preparation technology, vitamin C
Content be 552mg/100g, reconstitution rate is more than 91%.
Example IV
The preparation technology and embodiment one of Kiwi berry micro mist described by the present embodiment are essentially identical, except that：
In second step, described dehydrate is first to freeze the Kiwi berry after draining 1 hour under conditions of -30 degrees Celsius of normal pressure, will
Kiwi berry freezes rapidly；Then 4 hours are kept under the pa environment of vacuum 70, then control compensation heating, risen again at 4 hours to
3 degrees Celsius；Finally 25 degrees Celsius were warmed to 5 hours from 3 degrees Celsius.
In the third step, the granularity of the micro mist is 600 mesh.
In the 4th step, the low temperature is 8 degrees Celsius.
Measuring：Utilize the moisture content average out to 5.4% of the Kiwi berry micro mist prepared by above-mentioned preparation technology, vitamin C
Content be 523mg/100g, reconstitution rate is more than 95%.
Embodiment five
The preparation technology and embodiment one of Kiwi berry micro mist described by the present embodiment are essentially identical, except that：
In second step, described dehydrate is first to freeze the Kiwi berry after draining 2 hours under conditions of -20 degrees Celsius of normal pressure, will
Kiwi berry freezes rapidly；Then 3 hours are kept under the pa environment of vacuum 55, then control compensation heating, risen again at 4 hours to
0 degree Celsius；Finally 25 degrees Celsius were warmed to 6 hours from 0 degree Celsius.
In the third step, the granularity of the micro mist is 1000 mesh.
In the 4th step, the low temperature is 12 degrees Celsius.
Measuring：Utilize the moisture content average out to 4.8% of the Kiwi berry micro mist prepared by above-mentioned preparation technology, vitamin C
Content be 535mg/100g, reconstitution rate is more than 92%.
Through examining, the Kiwi berry micro mist as obtained by above example, its appearance index is that powder is uniform, and particle is fine and smooth, no
Bond；Color and luster is original green of Kiwi berry；Taste as Kiwi berry original flavor, free from extraneous odour；Physical and chemical index meets GB/T 5009-
2003 relevant regulations, microbiological indicator meet microbiological test of food hygiene relevant criterion；Packaging material is clean, cleaning,
Free from extraneous odour, it is nontoxic, and meet the requirement of packaging material for food sanitary standard.
In summary, the every claim and technical support that Kiwi berry micro mist of the present invention and its preparation technology are addressed are
Through clear and definite, any modification that all technical supports according to the present invention are substantially made still falls within the model of the technology of the present invention support with change
In enclosing.
Claims (2)
1. the preparation technology of Kiwi berry micro mist, it is characterised in that comprise the following steps：
The first step, raw material cleaning：Kiwi berry is cleaned, without peeling, only the hair of epidermis is washed, drained, is cut into slices, it is stand-by；
Second step, low temperature drying：Kiwi berry after section is loaded into charging tray, vacuum drying interior is placed in, is dehydrated；
Described dehydrate is first to freeze the Kiwi berry after draining 2 hours under conditions of -18 degrees Celsius of normal pressure, by Kiwi berry
Freeze rapidly；
Then kept under the pa environment of vacuum 80 3 hours, then control compensation heating, rose again at 3 hours to 0 degree Celsius；Most
Afterwards 25 degrees Celsius were warmed to 7 hours from 0 degree Celsius；
3rd step, crush：Protected using nitrogen, under full closeding state, dried Kiwi berry is ground with nanoscale is scattered
Grinding machine is crushed, and is then sieved, and obtains micro mist；
The granularity of the micro mist is the mesh of 500 mesh ~ 1000；
4th step, vacuum packaging：In 5 degrees Celsius of low temperature environment, micro mist is packed, vacuum seal.
2. Kiwi berry micro mist, it is characterised in that：Prepared as the Kiwi berry micro mist preparation technology described in claim 1.
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| CN104824325A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Processing method of kiwi fruit whole-pulp fruitcakes |
| CN104970139A (en) * | 2015-07-03 | 2015-10-14 | 杭州明阳健康科技有限公司 | Instant beverage and preparation method thereof |
| CN106689962A (en) * | 2015-07-27 | 2017-05-24 | 梁伟池 | Fruit-flavored solid beverage and preparation method thereof |
| CN106387584A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Crocus sativus solid beverage and preparation method thereof |
| CN106387595A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Fruit aroma type solid beverage and preparation method thereof |
| CN106418092A (en) * | 2015-07-27 | 2017-02-22 | 梁伟池 | Crocus sativus l solid beverage and preparation method thereof |
| CN106213110A (en) * | 2016-07-26 | 2016-12-14 | 宋艳 | The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities |
| CN106472936A (en) * | 2016-10-13 | 2017-03-08 | 张家界长生源红心猕猴桃产品开发有限公司 | A kind of red kiwifruit dry powder and preparation method thereof |
| CN106578322A (en) * | 2016-11-03 | 2017-04-26 | 南昌大学 | Preparation method of kiwi fruit ice cream |
| CN107348413B (en) * | 2017-07-20 | 2018-05-11 | 海南南国健康产业有限公司 | A kind of natural coconut powder and preparation method thereof |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN115669884A (en) * | 2022-09-08 | 2023-02-03 | 王自华 | Preparation method of kiwi fruit meal replacement powder |
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