CN104970316A - Composite acerola cherry fruit powder - Google Patents
Composite acerola cherry fruit powder Download PDFInfo
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- CN104970316A CN104970316A CN201510377092.XA CN201510377092A CN104970316A CN 104970316 A CN104970316 A CN 104970316A CN 201510377092 A CN201510377092 A CN 201510377092A CN 104970316 A CN104970316 A CN 104970316A
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- fruit powder
- fruit
- powder
- acerola cherry
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021180 meal component Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000009146 rhinoscleroma Diseases 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of foods, and particularly relates to composite acerola cherry fruit powder. The composite acerola cherry fruit powder comprises the following ingredients in parts by weight: 30-80 parts of acerola cherry fruit powder, 5-40 parts of Morinda citrifoli powder, 5-45 parts of mulberry fruit powder, 3-35 parts of mulberry leaf powder, 0.5-5 parts of collagen, 0.5-5 parts of xylitol, 0.5-5 parts of maltodextrin and 0.5-5 parts of beta-cyclodextrin. The invention further provides a preparation method. Acerola cherries and mulberries are processed together, and Morinda citrifoli and mulberry leaves are processed together, so that mutual influence between fruit pigments is avoided; in addition, vacuum freeze drying is performed, so that activity ingredients are maintained to the largest extent, and plant polysaccharide is prevented from being pasted and agglomerated. The composite acerola cherry fruit powder which is rich and diversified in nutrition and convenient to eat is obtained, has the effect of benefitting human bodies, and enriches the kinds of beverages and food markets.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of solid beverage and preparation method thereof.
Background technology
Acerola concentrate (Acerola Cherry), be also called A Xi roller cherry, malpighia glabra, originate in Caribbean, the West Indies, tropical America, for Huang Ruhua section (Malpighiaceae), yellow cotton-padded mattress Pittosporum A Xi roller kind cherry (Malpighia glabraL.).Be adapted at that rainfall is abundant, sunshine is sufficient, the torrid zone of proper temperature and subtropical zone growth, to be rich in vitamin C and well-known, be universally acknowledged " king of natural VC " and " life is really ".
Acerola concentrate fruit is nutritious, carbohydrate containing (35.7-78mg/g), protein (2.1-8mg/g), fat (2.3-8mg/g), be rich in VC (8-46mg/g), dietary fiber (30mg/g), also containing nutritional labelings such as VB6, VB1, VB2, zeaxanthin, lutein, beta carotenes.Acerola concentrate fruit is one of natural resources that L-AA (VC, 8-46mg/g) content is the highest.L-AA can strengthen human immunity function, has very strong antioxidant and anti-aging ability, also has certain effect to the generation of pre-anti-cancer.
Noni fruit (Noni, Morinda citrifolia) rich in nutrition content, the material of antioxidation, multiple alkaloid, multiple enzyme, alkene class (terpene) etc. are planted containing multivitamin (VA, VB, VC, VE etc.), mineral matter mineral matters such as () potassium, sodium, zinc, calcium, iron, magnesium, phosphorus, copper, selenium, amino acid (17 seed amino acids wherein have nine kinds for essential amino acid), more than ten.The peaceful invertase of the celo wherein contained (Xeronine) is the protein regulating the effect of human body internalization, is key element indispensable in all metabolic processes of human body; This can reduce blood pressure and alleviate the fatigue that blood pressure causes by Piao Lading (Scopoleting) alkaloid.
Mulberry fruit (Fructus mori), having another name called mulberry fruit, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., is the fruit ear of moraceae plants mulberry.When mulberry fruit is tender, look blue or green, and taste acid, time aging, look purple is black, succulence, and taste is sweet.Ripe Mulberry fruit is nutritious, every 100 grams of mulberry fruits are about moisture content 81.8 grams, 1.8 grams, protein, 0.3 gram, fat, cellulose 4.9 grams, 10 grams, carbohydrate, ash content 1.2 grams, carrotene 30 microgram, thiamine 0.02 milligram, 0.06 milligram, riboflavin, vitamin E 6.95 milligrams, 33 milligrams, potassium, 0.27 milligram, zinc, copper 0.08 milligram, selenium 4.8 microgram, in addition, also containing tannic acid, malic acid, vitamin C and aliphatic acid etc.Its fat is mainly linoleic acid, oleic acid, palmitic acid, stearic acid and sad, n-nonanoic acid, capric acid, myristic acid, leukotrienes etc. on a small quantity.Traditional Chinese medicine thinks that mulberry fruit is tonified the liver and kidney, nourishing yin and nourishing blood, breath wind, have cure mainly palpitation and insomnia, have a dizzy spell, tinnitus, constipation night sweat, scrofula, the illness such as articular instability.
Mulberry leaf (Folium mori) are rich in amino acid, organic acid, carrotene, vitamin, the trace element of multiple needed by human, phenols and flavone compound.Mulberry leaf can prevent cancer cell to generate, and improve body immunity, main functional component is DNJ (1-DNJ), flavonoids, Sang Su, GABA and vitamin, can suppress chromosome mutation and gene mutation.In mulberry leaf, amino acid content is 35mg/g, and its alpha-aminobutyric acid content is especially up to 2.3mg/g, and this can strengthen body disease-resistant, antifatigue and hypoxia-bearing capability with Mulberry-leaf Tea and have higher nutritive value effect to be consistent.Flavones ingredient in mulberry leaf has and improves high fat of blood, prevention of arterial sclerosis, the effect that prevents tumour from generating.Containing more total reducing sugar and alkaloid in Mulberry-leaf Tea, the polysaccharide in mulberry leaf is hypoglycemic by promoting that insulin B cells secrete insulin comes; Flavones ingredient also reduces blood glucose value by the free radical in purged body; Alkaloids DNJ (1-DNJ) in mulberry leaf stops blood glucose value to raise by suppressing glycosidase activity, and therefore Mulberry-leaf Tea can prevent and treat diabetes.In plant kingdom, the only exclusive DNJ composition of mulberry leaf.
In modern times, doctor trained in Western medicine uses mulberry leaf and mulberry leaf biologic product as the medicine improving diabetes and other various difficult and complicated cases, thinks that its drug effect is very extensive, has clearing away the lungheat and moisturizing, cough-relieving, reduces phlegm and internal heat, reduces phlegm, controls night sweat; Tonifying liver, clear liver and improve vision, eliminate eye strain; Subside a swelling, purify the blood, lose weight, except beriberi, hypotensive, reducing blood lipid, prevention miocardial infarction, cerebral hemorrhage, dispel headache, long hair; The effects such as hypoglycemic, anti-sugar is sick.
Existing cherry fruit meal component is more single, thus effect is also comprehensive not, and process just simple mixing, processing temperature is sometimes too high, can produce coking, makes color ugly, and affect nutritional labeling, destroy active material, by the efficacy exertion of each composition to maximum, a lot of space of improving can not be also had.
Summary of the invention
The object of this invention is to provide the compound Acerola cherry fruit powder that a kind of nutritional labeling is various, be convenient to eat, at utmost retain nutritional labeling.
For realizing above-mentioned goal of the invention, technical scheme of the present invention is as follows:
A kind of compound Acerola cherry fruit powder, comprises the composition of following weight portion:
Further preferably, compound Acerola cherry fruit powder of the present invention comprises the component of following weight portion:
The present invention also provides the preparation method of this fruit powder, and concrete steps are as follows:
1, acerola concentrate fruit, mulberries fresh fruit, cleaning is dried, and rejects fruit stone, uses biomixer homogeneous to smash 5-10min, inserts vacuum freeze drier inner drying 12-24h, obtain dry powder;
2, Noni fruit, mulberry leaf, cleaning is dried, and uses biomixer homogeneous to smash 5-8min, inserts vacuum freeze drier inner drying 8-16h, obtain dry powder;
3, by the dry powder that above-mentioned two steps obtain, take according to formula rate, mix, add other component according to weight portion: collagen, xylitol, maltodextrin, beta-schardinger dextrin-; Described adding ingredient adds nutritional labeling on the one hand, and on the other hand, collagen and the combination of maltodextrin, beta-schardinger dextrin-, can make really powder prevented from caking, gelatinization when avoiding drying; Add xylitol, there is probiotic effects, reduce the sugared content of output aggregate simultaneously, more healthy;
4, mixing fruit powder step 3 obtained fully mixes in batch mixer, within vacuum drying to water content 4%, crosses 100-300 mesh sieve, packing, obtains compound Acerola cherry fruit powder finished product.
Use freeze drying, vacuum drying preparation, can prevent temperature too high cause fruit powder caking gelatinization.
In preparation process, the temperature in step 1,2 controls between-30 DEG C to-10 DEG C, and vacuum is at 5-8 atmospheric pressure, and to keep active component consistency to greatest extent, fruit powder color is not deepened.
Described acerola concentrate, Noni fruit choose ripe fresh fruit, and mulberries select purple mellow fruit, and mulberry leaf are greenery.Additive all can be bought by market as collagen, xylitol, maltodextrin, beta-schardinger dextrin-etc. and obtain.
The invention has the beneficial effects as follows: acerola concentrate is processed together with mulberries, Noni fruit is processed together with mulberry leaf, avoid influencing each other between fruit pigment, in addition the use of vacuum freeze drying, to greatest extent retentive activity composition, prevent the gelatinization of plant polyose, caking; Obtain a kind of compound Acerola cherry fruit powder of nutritious various, instant edible, and there is probiotic effects, enrich beverage types and food products market.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A kind of compound Acerola cherry fruit powder, comprises the composition of following weight portion:
Embodiment 2
A kind of compound Acerola cherry fruit powder, comprises the composition of following weight portion:
Embodiment 3
A kind of compound Acerola cherry fruit powder, comprises the composition of following weight portion:
Embodiment 4
A kind of compound Acerola cherry fruit powder, comprises the composition of following weight portion:
Embodiment 5
The preparation method of embodiment 1-5:
1), get acerola concentrate fruit, mulberries fresh fruit, cleaning is dried, and rejects fruit stone, uses biomixer homogeneous to smash 5-10min, inserts vacuum freeze drier inner drying 12h, obtain dry powder;
2), Noni fruit, mulberry leaf, cleaning is dried, and uses biomixer homogeneous to smash 5-8min, inserts vacuum freeze drier inner drying 8h, obtain dry powder;
Vacuum drying parameter is: low temperature-30 DEG C, vacuum 8 atmospheric pressure, with the thing scleroma that sees drying, when cellular aperture appears in surface, can terminate drying.
3) dry powder, by above-mentioned two steps obtained, takes according to formula rate, mixes, add other component according to weight portion: collagen, xylitol, maltodextrin, beta-schardinger dextrin-;
4) the mixing fruit powder, by step 3 obtained fully mixes in batch mixer, within vacuum drying to water content 4%, crosses 300 mesh sieves, packing, obtains compound Acerola cherry fruit powder finished product.
By contrast test, use the fruit powder that preparation method of the present invention obtains, the retention rate of effective active composition reaches more than 80%, and the product color obtained is beautiful, does not send out crow, prevented from caking, nutritious.
The foregoing is only preferred embodiment of the present invention, be not limited to the present invention, within the spirit and principles in the present invention all, any amendment made and equivalent replacement, all should be included within protection scope of the present invention.
Claims (4)
1. a compound Acerola cherry fruit powder, comprises the composition of following weight portion:
。
2. a kind of compound Acerola cherry fruit powder according to claim 1, is characterized in that: preferably, comprises the component of following weight portion:
。
3. the preparation method of the compound Acerola cherry fruit powder according to any one of claim 1 or 2, concrete steps are as follows:
1), get acerola concentrate fruit, mulberries fresh fruit, cleaning is dried, and rejects fruit stone, uses biomixer homogeneous to smash 5-10min, inserts vacuum freeze drier inner drying 12-24h, obtain dry powder;
2), Noni fruit, mulberry leaf, cleaning is dried, and uses biomixer homogeneous to smash 5-8min, inserts vacuum freeze drier inner drying 8-16h, obtain dry powder;
3) dry powder, by above-mentioned two steps obtained, takes according to formula rate, mixes, add other component according to weight portion: collagen, xylitol, maltodextrin, beta-schardinger dextrin-;
4) the mixing fruit powder, by step 3 obtained fully mixes in batch mixer, within vacuum drying to water content 4%, crosses 100-300 mesh sieve, packing, obtains compound Acerola cherry fruit powder finished product.
4. the preparation method of compound Acerola cherry fruit powder according to claim 3, is characterized in that: described vacuum freeze drying temperature controls between-30 DEG C to-10 DEG C.
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Application publication date: 20151014 |