CN104856157A - Winter cherry powder processing method - Google Patents

Abstract

The present invention provides a winter cherry powder processing method. The winter cherry powder processing method includes the following steps: 1), sorting fresh winter cherries, then carrying out flushing and draining, and quickly freezing the fresh winter cherries into frozen winter cherries at a temperature of -20 DEG C; 2) carrying out pulping; 3) adding pectinase and carrying out hydrolysis; 4) adding maltodextrin and carrying our stirring; 5) quick-freezing the winter cherry pulp added with the maltodextrin for three hours; 6) placing the frozen winter cherry pulp in a freeze dryer and carrying out freeze-drying; 7) after the freeze-drying, carrying out rolling compaction, and performing sieving with a 80-mesh sieve, thereby obtaining the winter cherry powder. According to the processing method of the invention, the energy consumption is low. Moreover, the prepared winter cherry powder has fine particles, and is reduced in damping speed so that the powder can be kept in a dry state for a long time.

Description

A kind of processing method of wintercherry fruit powder

Technical field

The present invention relates to a kind of processing method of food, particularly relate to the processing method of a kind of wintercherry fruit powder.

Background technology

Wintercherry fruit, also known as red Miss.Primary growth in Heilungkiang, Jilin, Hebei, Xinjiang, the ground such as Shandong, be a kind of drought-enduring, waterlogging, heat-resisting, cold-resistant crop.Be rich in several amino acids in Fruit of Physalis, the nutriments such as trace element are a kind of fruit be of high nutritive value.At present to exploitation mainly Wintercherry drink and the wintercherry vinegar etc. of wintercherry fruit, kind is single.Do not see the record about wintercherry fruit powder in prior art, simultaneously because wintercherry fructose powder content is large, adopt common seasoning such as spraying dry to carry out the obtained powder moisture absorption of the words of dry powder process, be easy in atmosphere to bond, the phenomenon such as caking.Therefore, a kind of processing method of uniqueness is needed.

Summary of the invention

In order to solve the problem proposed in background technology, the object of this invention is to provide the processing method of a kind of wintercherry fruit powder, it is low that this processing method has power consumption, and the wintercherry fruit powder that this processing method obtains has particle exquisiteness, speed of getting damp reduces, keeping dry state of longer time.

The technical solution adopted for the present invention to solve the technical problems is:

A processing method for wintercherry fruit powder, is characterized in that, comprise the steps:

1) by the fresh wintercherry fruit of newly plucking through quick sorting, get express developed after draining, at-20 DEG C, quick-frozen is to freezing fruit;

2) the wintercherry fruit under freezing state is broken into homogeneous wintercherry fruit pulp by beater;

3) after adding pectase in wintercherry fruit pulp, constant temperature 45 DEG C of water-baths are hydrolyzed, and the amount adding pectase is that the fresh wintercherry fruit of every 1g adds 0.06mg pectase, and the time of constant temperature hydrolysis is 35min;

4) stir after adding the maltodextrin accounting for whole pulp weight 10%-15% in wintercherry fruit pulp;

5) the wintercherry fruit pulp adding maltodextrin is placed in the refrigerator quick-frozen of-40 DEG C, quick-frozen 3 hours;

6) be placed on freeze drier by the pulp after quick-frozen and carry out freeze drying, vacuum remains on 800pa, condenser temperature-40 DEG C;

7) drying completes, and rolls rear mistake 80 mesh sieve and obtains wintercherry fruit powder.

The distinctive technique effect of the present invention is:

1) adopt freeze drying process, the fine and smooth degree of wintercherry fruit powder making to process is high, and relative spraying dry is more energy-conservation; Relative bake drying, the powder of production department is more dry, not easily bonding phenomenon occurs.

2) by adding the pectase of certain content, greatly reduced the cryodesiccated time.We find, when not having the step be hydrolyzed, cryodesiccated time at least needs more than 6h, and after adding pectase, make wintercherry fruit in solid content partial hydrolysis, and solid content number had influence on freeze-off time, cryodesiccated time of the present invention only needs 3h.And the content of pectase and hydrolysis time are specific, if add too much or hydrolysis time long, solid content major part is hydrolyzed, becomes Calyx seu fructus physalis juice, most nutritive value can be made to run off, and be difficult to keep wintercherry really original taste.And the content adding pectase is very few, then very limited to cryodesiccated time effects.

3) specific machined parameters: the precedent of wintercherry fruit not being carried out to dry powder process in prior art, the milling method of other fruit and technological parameter are not suitable for wintercherry fruit.The method of the invention, makes the time that wintercherry fruit powder keeps dry greatly improve, can keep exposing and within more than 24 hours, not get damp in atmosphere.

Detailed description of the invention

Below in conjunction with embodiment, the present invention will be further described:

Embodiment 1

1) by the fresh wintercherry fruit of newly plucking through quick sorting, get express developed after draining, at-20 DEG C, quick-frozen is to freezing fruit;

2) the wintercherry fruit under freezing state is broken into homogeneous wintercherry fruit pulp by beater;

3) after adding pectase in wintercherry fruit pulp, constant temperature 45 DEG C of water-baths are hydrolyzed, and the amount adding pectase is that the fresh wintercherry fruit of every 1g adds 0.06mg pectase, and the time of constant temperature hydrolysis is 35min;

4) stir after adding the maltodextrin accounting for whole pulp weight 10%-15% in wintercherry fruit pulp;

5) the wintercherry fruit pulp adding maltodextrin is placed in the refrigerator quick-frozen of-40 DEG C, quick-frozen 3 hours;

6) be placed on freeze drier by the pulp after quick-frozen and carry out freeze drying, vacuum remains on 800pa, condenser temperature-40 DEG C;

7) drying completes, and rolls rear mistake 80 mesh sieve and obtains wintercherry fruit powder.

It will be recognized by those skilled in the art, under the prerequisite not departing from protection scope of the present invention, various amendment, change and combination can be carried out to above-mentioned embodiment, and think that this amendment, change and combination are within the scope of originality thought.

Claims (1)

1. a processing method for wintercherry fruit powder, is characterized in that, comprise the steps:

1) by the fresh wintercherry fruit of newly plucking through quick sorting, get express developed after draining, at-20 DEG C, quick-frozen is to freezing fruit;

2) the wintercherry fruit under freezing state is broken into homogeneous wintercherry fruit pulp by beater;

3) after adding pectase in wintercherry fruit pulp, constant temperature 45 DEG C of water-baths are hydrolyzed, and the amount adding pectase is that the fresh wintercherry fruit of every 1g adds 0.06mg pectase, and the time of constant temperature hydrolysis is 35min;

4) stir after adding the maltodextrin accounting for whole pulp weight 10%-15% in wintercherry fruit pulp;

5) the wintercherry fruit pulp adding maltodextrin is placed in the refrigerator quick-frozen of-40 DEG C, quick-frozen 3 hours;

6) be placed on freeze drier by the pulp after quick-frozen and carry out freeze drying, vacuum remains on 800pa, condenser temperature-40 DEG C;

7) drying completes, and rolls rear mistake 80 mesh sieve and obtains wintercherry fruit powder.