CN105747151A - Preparation method of pure fruit and vegetable powder - Google Patents
Preparation method of pure fruit and vegetable powder Download PDFInfo
- Publication number
- CN105747151A CN105747151A CN201610122294.4A CN201610122294A CN105747151A CN 105747151 A CN105747151 A CN 105747151A CN 201610122294 A CN201610122294 A CN 201610122294A CN 105747151 A CN105747151 A CN 105747151A
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- Prior art keywords
- fruit
- vegerable
- powder
- drying
- vegetable powder
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- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000001694 spray drying Methods 0.000 claims description 17
- 239000006199 nebulizer Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000013325 dietary fiber Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000889 atomisation Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract 2
- 230000000903 blocking effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000005418 vegetable material Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000002604 ultrasonography Methods 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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of pure fruit and vegetable powder, belonging to the technical field of food processing. The pure fruit and vegetable powder is prepared by taking fruits and vegetables as raw materials, pulping, concentrating and homogenizing without adding any drying aid, and spraying and drying through an ultrasonic atomizer, but not a conventional atomizer. The defects in the prior art are overcome by adopting the ultrasonic atomizer to replace a conventional pressure type, centrifugal type or airflow type atomizer, and a nozzle blocking problem is completely solved; the spraying and drying can be directly carried out on fruit pulp or fruit juice without adding any drying aid; liquid drops obtained by ultrasonic atomization are small in grain diameter and uniform in granularity, so that materials are prevented from being stuck on a wall through reducing an air inlet temperature and the powder yield is remarkably improved; and when the high-purity and high-quality fruit and vegetable powder is obtained, the cost is reduced.
Description
Technical field
The preparation method that the present invention relates to the pure powder of a kind of fruit and vegerable, belongs to food processing technology field.
Background technology
Fruit vegetable powder is by the powdered preparations of fresh fruit or vegetable drying dehydration, is characterized in that moisture is low, it is simple to transport and storage, easy to use, and the utilization rate of fruit and vegetable materials is high.Research shows, fruit vegetable powder almost may be used on the every field of food processing, it is widely used in wheaten food, puffed food, meat products, milk product, infant food, flavoring agent, pan work, baked goods processing at present, the nutritional labeling of product can be improved, improve color and luster and the local flavor etc. of product.Therefore, the processing of fruit vegetable powder day by day becomes the focus of fruit and vegetable product processing.
At present, fruit vegetable powder technology of preparing mainly has spray drying, hot air drying, vacuum lyophilization, microwave drying, superfine communication technique etc., and most common of which is spray drying, next to that hot air drying.In China, the dried fruit product enterprise of certain scale is had to have more than 2000 families, dried vegetable product enterprise to have family more than 200, fruit vegetable powder product to be the major product forms of these enterprises.Domestic fruit vegetable powder converted products mainly has tomato meal, date powder, Fructus Cucurbitae moschatae powder, Amylum Nelumbinis Rhizomatis, Fructus Momordicae charantiae powder, Fructus Fragariae Ananssae powder, Bulbus Lilii powder, papaya powder, Bulbus Allii powder etc..The drying mode that processing enterprise adopts mainly has spray drying, lyophilization, hot air drying etc., wherein in the majority with spray dried form powder process.Spray drying can directly make juice solution etc. be dried to powdery or particulate preparation, the product particle degree obtained is little and uniform, having good dispersibility and instant capacity, and material heated time in dry run is short, nutritional labeling and flavor substances mass-energy retain preferably；And moderate cost.But, owing to natural fruit and vegetables moisture is high, need to spray again after first concentrating to improve slurry solid concentration, but compared with high feature, its sugar content causes that again after concentration, material viscosity is big, fusing point is low, very easily block the shower nozzle of spray drying device nebulizer, affect atomizing effect, and cause glutinous wall and the low problem of flour extraction, therefore enrichment is very limited, it is presently mainly and solves by adding a large amount of dryingaid (such as maltodextrin, cyclodextrin, starch etc.), cause that products obtained therefrom purity is low so that it is market range of application is limited.Though lyophilization is avoided that the nutrient substance in the problems referred to above, preferably maintenance fruit and vegetable materials, but high cost limits its Industry Promotion.And it is relatively big to pulverize the fruit vegetable powder product particle obtained after traditional heated air drying, local flavor is poor, and nutrition and functional component loss are more, affect mouthfeel, and Product processing, application performance are not good during use.
Current food industry spray drying conventional use of nebulizer form has three kinds: pressure type, centrifugal and air-flowing type, their atomizing principles is dependent on high pressure or high-speed motion and liquid is ground into little granule, so the feature of fruit and vegetable materials causes shower nozzle easily to block substantially cannot thoroughly to solve in fruit vegetable powder is processed.And the principle of ultrasonic atomization is to utilize the electronics higher-order of oscillation, high-frequency resonant by pottery atomizing piece, liquid molecule structure is broken up and produces atomization, hyperacoustic atomizing adds hyperacoustic cavitation, the viscosity of fruit and vegerable slurry can be reduced, thus without causing nozzle choking problems, pulp is made directly spray drying without adding any dryingaid after can concentrating.And, adjust frequency and can control the size of atomized drop, along with the increase of supersonic frequency, atomized drop is more and more less, and therefore, ultrasonic atomizatio can obtain the granularity droplet much smaller than other atomizing type；Adjusting amplitude and can improve the atomizing effect of sticky material, the uniformity of droplet particles is better than other nebulizers.Because ultrasonic atomizatio obtains drop less, evenly, it is possible to accelerate the speed of evaporation, reduce inlet temperature, shorten drying time, say from this angle and be conducive to avoiding low-melting-point material to glue wall.The maximum application of current ultrasound atomizer is mainly on medical, and for the nebulae inhalation upper respiratory disease of medicinal liquid, and the application in food spray drying technology yet there are no any report.
Summary of the invention
It is an object of the invention to the preparation method proposing the pure powder of fruit and vegerable that a kind of ultrasonic atomization assistant spray dries.
Technical scheme: the preparation method of the pure powder of a kind of fruit and vegerable, it is characterised in that with fruit and vegerable for raw material, without any dryingaid after making beating, concentration, homogenizing, substitutes Conventional nebulizer through soniclizer and carries out spray drying, prepare the pure powder of fruit and vegerable；Step is:
(1) fruit and vegerable concentrated pulp is prepared: the clean direct crushing and beating of fruit and vegerable or soybean dietary fiber final vacuum are concentrated into solid content is 25%～30%, then homogenizing under 20～25MPa pressure；
(2) spray drying: inlet temperature 140～150 DEG C, leaving air temp 60～70 DEG C, obtain the pure powder of fruit and vegerable；
The nebulizer that wherein spray drying uses is soniclizer.
Beneficial effects of the present invention: present invention soniclizer substitutes conventional pressure type, centrifugal or pneumatic atomizer, overcome the defect of prior art, thoroughly solve nozzle choking problems, concentrated fruit pulp or fruit juice and can be made directly spray drying without adding any dryingaid；The size droplet diameter that ultrasonic atomization obtains is little and granularity is well-balanced, thus inlet temperature can be reduced, it is to avoid material glues wall, significantly improves flour extraction, while obtaining the fruit vegetable powder of high-purity, high-quality, reduces cost.
Detailed description of the invention
Embodiment 1
Being pulled an oar by clean Fructus Fragariae Ananssae beater, then carry out vacuum concentration: 55 DEG C, vacuum 98kPa, being concentrated into solid content is 28%, followed by the pressure homogenizing of 20MPa；Adopt the spray drying tower equipped with soniclizer to be dried material good for homogenizing: inlet temperature 140 DEG C, leaving air temp 60 DEG C, obtain the pure powder of Fructus Fragariae Ananssae；Pack immediately.
Embodiment 2
Clean blackberry cutting-type soybean dietary fiber machine being directly crushed to 10～20 μm, then carries out vacuum concentration: 55 DEG C, vacuum 93kPa, being concentrated into solid content is 25%, followed by 25MPa pressure homogenizing；Adopt the spray drying tower equipped with soniclizer to be dried material good for homogenizing: inlet temperature 150 DEG C, leaving air temp 70 DEG C, obtain the pure powder of blackberry；Pack immediately.
Claims (2)
1. the preparation method of the pure powder of fruit and vegerable, it is characterised in that with fruit and vegerable for raw material, without any dryingaid after making beating, concentration, homogenizing, substitutes Conventional nebulizer through soniclizer and carries out spray drying, prepare the pure powder of fruit and vegerable；Step is:
(1) fruit and vegerable concentrated pulp is prepared: the clean direct crushing and beating of fruit and vegerable or soybean dietary fiber final vacuum are concentrated into solid content is 25%～30%, then homogenizing under 20～25MPa pressure；
(2) spray drying: inlet temperature 140～150 DEG C, leaving air temp 60～70 DEG C, obtain the pure powder of fruit and vegerable.
2. the preparation method of the pure powder of fruit and vegerable described in claim 1, it is characterised in that the nebulizer that the spray drying described in step (2) uses is soniclizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122294.4A CN105747151A (en) | 2016-03-03 | 2016-03-03 | Preparation method of pure fruit and vegetable powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122294.4A CN105747151A (en) | 2016-03-03 | 2016-03-03 | Preparation method of pure fruit and vegetable powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747151A true CN105747151A (en) | 2016-07-13 |
Family
ID=56332499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610122294.4A Pending CN105747151A (en) | 2016-03-03 | 2016-03-03 | Preparation method of pure fruit and vegetable powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747151A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174210A (en) * | 2016-07-28 | 2016-12-07 | 山东龙盛食品股份有限公司 | A kind of method preparing Fructus Cucurbitae moschatae powder |
| CN106213294A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing instant red date powder |
| CN106213292A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing onion powder |
| CN106213293A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing Radix Dauci Sativae powder |
| CN106235101A (en) * | 2016-07-28 | 2016-12-21 | 山东龙盛食品股份有限公司 | A kind of method preparing Fructus Mori powder |
| CN106262060A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing tomato meal |
| CN107373234A (en) * | 2017-08-25 | 2017-11-24 | 桐梓县德毓蜂业发展有限公司 | The preparation method of mulse |
| CN107410962A (en) * | 2017-05-22 | 2017-12-01 | 淮海工学院 | A kind of burdock fruit composite instant nutrient powder and preparation method thereof |
| CN113057302A (en) * | 2021-04-19 | 2021-07-02 | 徐州工程学院 | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101143019A (en) * | 2007-10-19 | 2008-03-19 | 海通食品集团股份有限公司 | Method for preparing instant composite solid fruit and vegetable beverage dried by control sticking wall-prevention spray-drying |
| CN104896877A (en) * | 2015-06-24 | 2015-09-09 | 江南大学 | Ultrasonic atomizing and pulse microwave vacuum drying device for liquid material and drying method |
-
2016
- 2016-03-03 CN CN201610122294.4A patent/CN105747151A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101143019A (en) * | 2007-10-19 | 2008-03-19 | 海通食品集团股份有限公司 | Method for preparing instant composite solid fruit and vegetable beverage dried by control sticking wall-prevention spray-drying |
| CN104896877A (en) * | 2015-06-24 | 2015-09-09 | 江南大学 | Ultrasonic atomizing and pulse microwave vacuum drying device for liquid material and drying method |
Non-Patent Citations (1)
| Title |
|---|
| 张耀雷等: "不同干燥方式对壶瓶枣粉品质的影响", 《食品工业科技》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174210A (en) * | 2016-07-28 | 2016-12-07 | 山东龙盛食品股份有限公司 | A kind of method preparing Fructus Cucurbitae moschatae powder |
| CN106213294A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing instant red date powder |
| CN106213292A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing onion powder |
| CN106213293A (en) * | 2016-07-28 | 2016-12-14 | 山东龙盛食品股份有限公司 | A kind of method preparing Radix Dauci Sativae powder |
| CN106235101A (en) * | 2016-07-28 | 2016-12-21 | 山东龙盛食品股份有限公司 | A kind of method preparing Fructus Mori powder |
| CN106262060A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing tomato meal |
| CN107410962A (en) * | 2017-05-22 | 2017-12-01 | 淮海工学院 | A kind of burdock fruit composite instant nutrient powder and preparation method thereof |
| CN107373234A (en) * | 2017-08-25 | 2017-11-24 | 桐梓县德毓蜂业发展有限公司 | The preparation method of mulse |
| CN113057302A (en) * | 2021-04-19 | 2021-07-02 | 徐州工程学院 | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof |
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Application publication date: 20160713 |