CN105595246A - Making method of strawberry powder - Google Patents
Making method of strawberry powder Download PDFInfo
- Publication number
- CN105595246A CN105595246A CN201610007066.2A CN201610007066A CN105595246A CN 105595246 A CN105595246 A CN 105595246A CN 201610007066 A CN201610007066 A CN 201610007066A CN 105595246 A CN105595246 A CN 105595246A
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- strawberry
- powder
- mung bean
- add
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 51
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 51
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 51
- 240000004922 Vigna radiata Species 0.000 claims abstract description 15
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 15
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000007062 hydrolysis Effects 0.000 claims abstract description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 4
- 239000008101 lactose Substances 0.000 claims abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013948 strawberry juice Nutrition 0.000 abstract 3
- 241000186660 Lactobacillus Species 0.000 abstract 2
- 229940039696 lactobacillus Drugs 0.000 abstract 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- -1 carrotene Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001732 thrombotic effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a making method of fruit powder, in particular to a making method of strawberry powder. The method comprises the steps that strawberries are squeezed to obtain strawberry juice and strawberry residues, lactose and soybean protein peptide are added into the strawberry juice, and the strawberry juice is inoculated with lactobacillus plantarum for anaerobic fermentation and then filtered to obtain lactobacillus fermentation liquor; mung bean sprouts are beaten into mung bean sprout pulp, the strawberry residue, the mung bean sprout pulp and wheat malt powder are mixed to be uniform, and the mixture is filtered after being hydrolyzed to obtain hydrolysis liquor; the lactobacillus fermentation liquor and the hydrolysis liquor are mixed according to the volume ratio of 1:1, and the mixed liquid is concentrated and subjected to spray drying to obtain the finished product. According to the strawberry powder made through the making method, fruit fragrance is strong, the nutrition and functional components are reserved to the maximum degree, and a large number of nutritional ingredients beneficial to the human body are produced through enzymolysis and fermentation effects.
Description
Technical field
What the present invention narrated is a kind of preparation method of fruit powder, specifically a kind of preparation method of strawberry fruit powder.
Background technology
Strawberry have another name called the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., it is heart-shaped that outward appearance is, sour and sweet palatability, pulp succulence, contains strong fruit fragrance, all has cultivation in China various places. Strawberry is rich in amino acid, glucose, fructose, sucrose, citric acid, malic acid, pectin, flavonoids, carrotene, vitamin and several mineral materials, these nutrients are to the good facilitation of having grown, particularly of great advantage to old man, children. Strawberry nutrition is worth high, containing abundant vitamin C, and effect of helpful digestion, in addition strawberry can also be consolidated gums, fresh breath, moist throat, the pectin containing in strawberry and cellulose, can promote gastrointestinal peristalsis, improves constipation, the generation of prevention hemorrhoid, intestinal cancer, the amine substance containing in strawberry, to leukaemia, alpastic anemia has certain curative effect, the contained flavonoids of strawberry can suppress the generation of harmful low-density lipoprotein, reduces in addition thrombotic effect.
Strawberry water content is high, organizes tender and lovelyly, is easily mechanically damaged with microbial infection and rots, and under normal circumstances, fruit is placed and within 1-3 days, just started variable color, spoiled, is difficult to preservation and freshness. Because the strawberry collecting period is short and difficult storage, so consumer is difficult to can taste throughout the year fresh strawberry.
Summary of the invention
A kind of strawberry fruit powder preparation method that can be throughout the year edible that the object of the invention is the deficiency of and difficult storage short for the strawberry collecting period and provide.
The object of the present invention is achieved like this:
Choose without going rotten, cleaning without rotten ripe strawberry, squeeze the juice with squeezer after adding the water of 2 times of quality, obtain strawberry fruit juice and strawberry pomace two parts.
Get strawberry fruit juice, add the ratio of 1 gram to add lactose according to every 100 milliliters of strawberry fruit juice, add the ratio of 0.5 gram to add Soyprotein peptide according to every 100 milliliters of strawberry fruit juice simultaneously, after stirring and dissolving, be warmed up to 70-75 DEG C, maintain 10-15 minute, then cool to 35-38 DEG C, add 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation 15-20 hour under 35-38 DEG C of condition, then obtains lactobacillus-fermented clear liquid after filtration.
Take mung bean sprouts, with beater, mung bean sprouts is broken into mung bean sprouts and starch, take strawberry pomace, add the mung bean sprouts slurry of 2-3 times of quality, use colloid mill defibrination, obtain strawberry pulp.
Wheat malt is pulverized to obtain to Wheat Sprout Powder, ratio according to strawberry pulp and Wheat Sprout Powder mass ratio 5:1 mixes strawberry pulp and Wheat Sprout Powder, under 40-48 DEG C of condition, maintain 40-50 minute, at 60-62 DEG C of Water Under solution 4-6 hour, then filter to obtain hydrolysis clear liquid.
Lactobacillus-fermented clear liquid and hydrolysis clear liquid are mixed according to the ratio of volume ratio 1:1, and mixed liquor gets product after being dried through concentrated, spraying again.
The strawberry fruit powder of making by the inventive method, the smell of fruits is very sweet, and nutrition and functional component are also retained to greatest extent, and by enzymolysis and fermentation, have also produced a large amount of nutritional labelings useful to human body.
Specific embodiments
Choose without going rotten, cleaning without rotten ripe strawberry, squeeze the juice with squeezer after adding the water of 2 times of quality, obtain strawberry fruit juice and strawberry pomace two parts.
Get strawberry fruit juice, add the ratio of 1 gram to add lactose according to every 100 milliliters of strawberry fruit juice, add the ratio of 0.5 gram to add Soyprotein peptide according to every 100 milliliters of strawberry fruit juice simultaneously, after stirring and dissolving, be warmed up to 70 DEG C, maintain 15 minutes, then cool to 37 DEG C, add 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation 18 hours under 37 DEG C of conditions, then obtains lactobacillus-fermented clear liquid after filtration.
Take mung bean sprouts, with beater, mung bean sprouts is broken into mung bean sprouts and starch, take strawberry pomace, add the mung bean sprouts slurry of 2.5 times of quality, use colloid mill defibrination, obtain strawberry pulp.
Wheat malt is pulverized to obtain to Wheat Sprout Powder, according to the ratio of strawberry pulp and Wheat Sprout Powder mass ratio 5:1, strawberry pulp and Wheat Sprout Powder are mixed, under 44 DEG C of conditions, maintain 45 minutes, 60 DEG C of Water Under solutions 6 hours, then filter and to obtain hydrolysis clear liquid.
Lactobacillus-fermented clear liquid and hydrolysis clear liquid are mixed according to the ratio of volume ratio 1:1, and mixed liquor gets product after being dried through concentrated, spraying again.
Claims (1)
1. a preparation method for strawberry fruit powder, is characterized in that being prepared from through following process:
(1) choose without going rotten, cleaning without rotten ripe strawberry, squeeze the juice with squeezer after adding the water of 2 times of quality, obtain strawberry fruit juice and strawberry pomace two parts;
(2) get strawberry fruit juice, add the ratio of 1 gram to add lactose according to every 100 milliliters of strawberry fruit juice, add the ratio of 0.5 gram to add Soyprotein peptide according to every 100 milliliters of strawberry fruit juice simultaneously, after stirring and dissolving, be warmed up to 70-75 DEG C, maintain 10-15 minute, then cool to 35-38 DEG C, add 0.01% Lactobacillus plantarum freeze-dried powder, anaerobic fermentation 15-20 hour under 35-38 DEG C of condition, then obtains lactobacillus-fermented clear liquid after filtration;
(3) take mung bean sprouts, with beater, mung bean sprouts is broken into mung bean sprouts and starch, take strawberry pomace, add the mung bean sprouts slurry of 2-3 times of quality, use colloid mill defibrination, obtain strawberry pulp;
(4) wheat malt is pulverized to obtain to Wheat Sprout Powder, ratio according to strawberry pulp and Wheat Sprout Powder mass ratio 5:1 mixes strawberry pulp and Wheat Sprout Powder, under 40-48 DEG C of condition, maintain 40-50 minute, at 60-62 DEG C of Water Under solution 4-6 hour, then filter to obtain hydrolysis clear liquid;
(5) lactobacillus-fermented clear liquid and hydrolysis clear liquid are mixed according to the ratio of volume ratio 1:1, mixed liquor gets product after being dried through concentrated, spraying again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610007066.2A CN105595246A (en) | 2016-01-07 | 2016-01-07 | Making method of strawberry powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610007066.2A CN105595246A (en) | 2016-01-07 | 2016-01-07 | Making method of strawberry powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595246A true CN105595246A (en) | 2016-05-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610007066.2A Pending CN105595246A (en) | 2016-01-07 | 2016-01-07 | Making method of strawberry powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595246A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036610A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Selenium-enriched blueberry fruit powder product and preparation method thereof |
| CN106579136A (en) * | 2017-01-07 | 2017-04-26 | 哈尔滨伟平科技开发有限公司 | Preparation method of apple powder |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN107198175A (en) * | 2017-07-24 | 2017-09-26 | 芜湖晋诚农业科技有限公司 | A kind of red bayberry is combined the preparation method of fruit powder |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
| CN108030009A (en) * | 2017-11-21 | 2018-05-15 | 咀香园健康食品（中山）有限公司 | A kind of preparation method of probiotics fermention strawberry fruit powder and the probiotics fermention strawberry fruit powder of preparation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522818A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Strawberry fermented product and preparation method thereof |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
-
2016
- 2016-01-07 CN CN201610007066.2A patent/CN105595246A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522818A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Strawberry fermented product and preparation method thereof |
| CN104921229A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | A juice preparation method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036610A (en) * | 2016-05-26 | 2016-10-26 | 长沙湘资生物科技有限公司 | Selenium-enriched blueberry fruit powder product and preparation method thereof |
| CN106579136A (en) * | 2017-01-07 | 2017-04-26 | 哈尔滨伟平科技开发有限公司 | Preparation method of apple powder |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN107198175A (en) * | 2017-07-24 | 2017-09-26 | 芜湖晋诚农业科技有限公司 | A kind of red bayberry is combined the preparation method of fruit powder |
| CN107647221A (en) * | 2017-09-22 | 2018-02-02 | 芜湖晋诚农业科技有限公司 | A kind of strawberry method for preparing drink of instant |
| CN108030009A (en) * | 2017-11-21 | 2018-05-15 | 咀香园健康食品（中山）有限公司 | A kind of preparation method of probiotics fermention strawberry fruit powder and the probiotics fermention strawberry fruit powder of preparation |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160525 |
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| RJ01 | Rejection of invention patent application after publication |