CN105767963A - Fermented dry raspberry powder and preparation method thereof - Google Patents
Fermented dry raspberry powder and preparation method thereof Download PDFInfo
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- CN105767963A CN105767963A CN201610136108.2A CN201610136108A CN105767963A CN 105767963 A CN105767963 A CN 105767963A CN 201610136108 A CN201610136108 A CN 201610136108A CN 105767963 A CN105767963 A CN 105767963A
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- 239000000843 powder Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007651 Rubus glaucus Species 0.000 title abstract 5
- 235000011034 Rubus glaucus Nutrition 0.000 title abstract 4
- 235000009122 Rubus idaeus Nutrition 0.000 title abstract 4
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000004537 pulping Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims description 63
- 238000000855 fermentation Methods 0.000 claims description 48
- 230000004151 fermentation Effects 0.000 claims description 48
- 239000001692 EU approved anti-caking agent Substances 0.000 claims description 27
- 239000008139 complexing agent Substances 0.000 claims description 25
- 239000000834 fixative Substances 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000007710 freezing Methods 0.000 claims description 21
- 230000008014 freezing Effects 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 238000012792 lyophilization process Methods 0.000 claims description 14
- 235000013351 cheese Nutrition 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 8
- -1 Fructus Rubi Substances 0.000 claims description 8
- 229930191978 Gibberellin Natural products 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 8
- 230000008030 elimination Effects 0.000 claims description 8
- 238000003379 elimination reaction Methods 0.000 claims description 8
- 239000003448 gibberellin Substances 0.000 claims description 8
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical class C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 8
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 8
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 8
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000001508 potassium citrate Substances 0.000 claims description 8
- 229960002635 potassium citrate Drugs 0.000 claims description 8
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 8
- 235000011082 potassium citrates Nutrition 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 229910052938 sodium sulfate Inorganic materials 0.000 claims description 8
- 235000011152 sodium sulphate Nutrition 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 4
- 150000001875 compounds Chemical class 0.000 abstract 2
- 238000005273 aeration Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000011874 heated mixture Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000011282 treatment Methods 0.000 abstract 1
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 238000000859 sublimation Methods 0.000 description 8
- 230000008022 sublimation Effects 0.000 description 8
- 229920002678 cellulose Polymers 0.000 description 7
- 239000001913 cellulose Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000003026 hypopharynx Anatomy 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 208000010553 multiple abscesses Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Cosmetics (AREA)
Abstract
The invention relates to a food processing method and especially relates to fermented dry raspberry powder and a preparation method thereof. The preparation method comprises the following steps: mixing the raspberries with water and a color-protecting compound agent; heating the mixture, and pulping the heated mixture; filtering the pulp so as to remove fruit cores; adding pectase into the filtered pulp so as to carry out enzymolysis; fermenting the pulp after enzymolysis, and performing vacuum concentration on the fermented pulp; adding an anti-caking agent into the concentrated pulp, and carrying out high-pressure homogenization, de-aeration and vacuum freeze-drying treatments; and finally, carrying out powder-grinding, and sieving the freeze-dried powder by a 25-mesh screen, so that the fermented dry raspberry powder is prepared. The color-protecting compound agent and the technical processes utilized in the fermented dry raspberry powder and the preparation method thereof provided by the invention are capable of fully ensuring color and luster of the products as well as keeping nutrients from damaging during the processing processes of the pulp; moreover, granular evenness and surface smoothness of the final dry powder are ensured by the addition of the anti-caking agent.
Description
Technical field
The present invention relates to a kind of food-processing method, be specially a kind of Fructus Rubi fermentation dry powder and preparation method thereof.
Background technology
Fructus Rubi fruit has the supporing yang improving eyesight of arresting seminal emission kidney tonifying, relieving alcoholic intoxication quenches the thirst, the effect of removing toxic substances of reducing phlegm, cure mainly suffer from a deficiency of the kidney, pass out semen, the disease such as drunk, erysipelas.The micro-hardship of leaf, the disease such as removing toxic substances, detumescence, sore etc., laryngopharynx swelling and pain, multiple abscess, mastitis.Except northeast, Gansu, Qinghai, Xinjiang, Tibet, all there is distribution in China all the other provinces, Korea, Japan, Burma, Vietnam.Fructus Rubi is shrub type fruit tree, and Eco-economic Type water and soil conservation shrub species is extensively cultivated already in Europe, the United States, and forms industrialized development, is also rapidly developed, is all extensively planted at a lot of provinces, municipalities and autonomous regions after introducing China.Because it has good nutritive value, medical value and edibility, so better economic benefit.
But existing Fructus Rubi powder, preparation method thereof, after main making beating, filtration, intensification spray drying.
Effectively health care and nutrition in Fructus Rubi is received relatively havoc and loses well by these methods, and color and luster is also difficult to keep original vivid color.
Summary of the invention
For above-mentioned technical problem, the present invention provides a kind of Fructus Rubi fermentation dry powder and preparation method thereof, is sufficiently reserved the health care in Fructus Rubi and nutrition is abundant, and can keep the bright of dry powder.
Concrete technical scheme is:
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.004～0.006；
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.0-6.5；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.015～0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) concentration Fructus Rubi is starched under 20-23 degree Celsius, add the ratio of 10-30 gram of active dry yeast (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 10-20 hour；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi fermented slurry after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi fermented slurry mass ratio after concentration are 0.1～0.2: 10；
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9～0.92Mpa, and degassing time is 10～15min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
(12) dry Fructus Rubi powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Wherein, described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 1～4, potassium citrate: 0.5～0.8, sodium sulfate: 0.3～0.5, xanthan gum 4～8, gibberellins 0.2～0.5, hydroxypropyl methyl cellulose: 0.15～0.34.
Wherein, described anticaking agents, with parts by weight, composed of the following components: maltodextrin 15～20 and beta-schardinger dextrin-5～10, Radix Acaciae senegalis 5～10, cheese 3～5, chitosan 2～4.Anticaking agents is an inventive point of the present invention, wherein the selection of cheese is the inventive process most with special role, because the special taste of cheese itself, rich in single culture, easily suppress the generation of miscellaneous bacteria, there is the effect of the resistive connection of oiliness simultaneously, inventor through deeper into research, it has been found that after adding cellulose, work with cheese one, the effect of anticaking agents is more preferably, it is preferable that interpolation weight portion is 1.5-1.8, and on market, the edible cellulose of commercially available acquisition all can use.
Wherein, the vacuum lyophilization described in step (11) processes, including procedure below:
Including precooling, temperature is-45～-35 DEG C, is incubated 1～2 hour；Precooling is the another one inventive point of the present invention, if without after the precooling of ultralow temperature, nutritive loss is relatively larger；
Parsing-desiccation: strengthen vacuum to 0.08～0.09Mpa, vacuum freezing room is warming up to 40～45 DEG C, and maintains 20～30min, then heat to 60～70 DEG C and maintain 1～2 hour；It is cooled to 35～45 DEG C again and maintains 1～2 hour；In product, the mass fraction of residual moisture controls 3～5%.
The another one inventive point of the present invention is in dry run, adding sublimation drying between precooling and parsing drying steps, wherein, the condition of described sublimation drying is: vacuum is at 0.06～0.07Mpa, vacuum freezing room is to slowly warm up to-20～-15 DEG C, dry 6～8 hours；Preferred drying steps: vacuum freezing room, at 0.06～0.07Mpa, is to slowly warm up to-25～-20 DEG C by vacuum, dry 3～5 hours；Pressure is constant, and vacuum freezing room is to slowly warm up to-20～-15 DEG C, dry 6～8 hours；Have passed through the lyophilization after cascade raising temperature, keep the loss that nutrient substance is subject to minimum；
Fructus Rubi fermentation dry powder provided by the invention and preparation method thereof, color fixative complexing agent and technical process, can fully ensure that the color and luster of product, keeps pulp will not be destroyed at course of processing Middle nutrition composition, and it is uniform that anticaking agents adds the final dry powder particle of guarantee, any surface finish.Have passed through the process of fermenting procedure, dry Fructus Rubi yeast powder taste more is strong, nutritious.
Fermentation Fructus Rubi powder when in use, is watered than 10-20 according to 1 after stirring evenly, directly drinks by product of the present invention；Or after fermentation Fructus Rubi powder is watered according to 1 stirs evenly than 3-5, eat as the Fructus Rubi fruit jam that ferments.
Detailed description of the invention
It is described in conjunction with the embodiments the specific embodiment of the present invention.
Embodiment 1
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.004；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 1, potassium citrate: 0.7, sodium sulfate: 0.4, xanthan gum 6, gibberellins 0.2, hydroxypropyl methyl cellulose: 0.25.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.0-6.5；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.015% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) concentration Fructus Rubi is starched under 23 degrees Celsius, add the ratio of 10 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 20 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi serosity after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi serosity mass ratio after concentration are 0.1: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 17 and beta-schardinger dextrin-5, Radix Acaciae senegalis 10, cheese 3, chitosan 3, edible cellulose 1.5.
(9) mixing Fructus Rubi slurry being carried out high pressure homogenize, homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) being undertaken degassed by the mixing Fructus Rubi slurry after homogenizing, degassed pressure is 0.9Mpa, and degassing time is 10min；
(11) the mixing Fructus Rubi slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-45 DEG C, is incubated 1 hour；
Sublimation drying, vacuum freezing room, at 0.07Mpa, is to slowly warm up to-25 DEG C by vacuum, dry 3 hours；-20 DEG C, dry 7 hours；
Parsing-desiccation: strengthen vacuum to 0.08Mpa, vacuum freezing room is warming up to 43 DEG C, and maintains 25min, then heat to 70 DEG C and maintain 1 hour；It is cooled to 35 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Embodiment 2
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.006；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 3, potassium citrate: 0.5, sodium sulfate: 0.3, xanthan gum 8, gibberellins 0.5, hydroxypropyl methyl cellulose: 0.34.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.0-6.5；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.02% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) Fructus Rubi is starched at 20 degrees celsius, add the ratio of 30 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 10 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi fermented slurry after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi fermented slurry mass ratio after concentration are 0.2: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 20 and beta-schardinger dextrin-7, Radix Acaciae senegalis 8, cheese 5, chitosan 2.
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.92Mpa, and degassing time is 12min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-35 DEG C, is incubated 2 hours；
Sublimation drying, vacuum freezing room, at 0.07Mpa, is to slowly warm up to-20 DEG C by vacuum, dry 8 hours；
Parsing-desiccation: strengthen vacuum to 0.09Mpa, vacuum freezing room is warming up to 45 DEG C, and maintains 20min, then heat to 60 DEG C and maintain 2 hours；It is cooled to 45 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Embodiment 3
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.005；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 2, potassium citrate: 0.8, sodium sulfate: 0.5, xanthan gum 4, gibberellins 0.4, hydroxypropyl methyl cellulose: 0.15.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.0-6.5；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) Fructus Rubi is starched under 22 degrees Celsius, add the ratio of 15 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 15 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi serosity after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi fermented slurry mass ratio after concentration are 0.15: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 15 and beta-schardinger dextrin-10, Radix Acaciae senegalis 5, cheese 4, chitosan 4, edible cellulose 1.8.
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9Mpa, and degassing time is 15min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-40 DEG C, is incubated 1 hour；
Sublimation drying, vacuum freezing room, at 0.06Mpa, is to slowly warm up to-22 DEG C by vacuum, dry 5 hours；Vacuum freezing room is to slowly warm up to-18 DEG C, dry 6 hours；
Parsing-desiccation: strengthen vacuum to 0.09Mpa, vacuum freezing room is warming up to 40 DEG C, and maintains 30min, then heat to 60 DEG C and maintain 2 hours；It is cooled to 40 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Embodiment 4
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.006；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 4, potassium citrate: 0.5, sodium sulfate: 0.3, xanthan gum 8, gibberellins 0.2, hydroxypropyl methyl cellulose: 0.15.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.5；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) Fructus Rubi is starched at 20 degrees celsius, add the ratio of 15 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 20 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi fermented slurry after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi serosity mass ratio after concentration are 0.12: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 17 and beta-schardinger dextrin-6, Radix Acaciae senegalis 7, cheese 4, chitosan 3, edible cellulose 1.7.
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9Mpa, and degassing time is 15min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-40 DEG C, is incubated 1 hour；
Sublimation drying, vacuum freezing room, at 0.06Mpa, is to slowly warm up to-23 DEG C by vacuum, dry 4 hours；Vacuum freezing room is to slowly warm up to-17 DEG C, dry 7 hours；
Parsing-desiccation: strengthen vacuum to 0.09Mpa, vacuum freezing room is warming up to 40 DEG C, and maintains 30min, then heat to 60 DEG C and maintain 2 hours；It is cooled to 40 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Embodiment 5
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.005；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 4, potassium citrate: 0.7, sodium sulfate: 0.4, xanthan gum 7, gibberellins 0.4, hydroxypropyl methyl cellulose: 0.25.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.2；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) Fructus Rubi is starched under 23 degrees Celsius, add the ratio of 15 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 12 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi serosity after fermentation and obtain mixing Fructus Rubi slurry, anticaking agents and the Fructus Rubi serosity mass ratio after concentration are 0.17: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 17 and beta-schardinger dextrin-6, Radix Acaciae senegalis 7, cheese 4, chitosan 3, edible cellulose 1.7.
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9Mpa, and degassing time is 15min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-40 DEG C, is incubated 1 hour；
Sublimation drying, vacuum freezing room, at 0.06Mpa, is to slowly warm up to-21 DEG C by vacuum, dry 5 hours；Vacuum freezing room is to slowly warm up to-15 DEG C, dry 8 hours；
Parsing-desiccation: strengthen vacuum to 0.09Mpa, vacuum freezing room is warming up to 40 DEG C, and maintains 30min, then heat to 60 DEG C and maintain 2 hours；It is cooled to 40 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Embodiment 5
Fructus Rubi fermentation dry powder, is prepared gained by following methods:
(1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.005；
Described color fixative complexing agent, with parts by weight, composed of the following components: sodium chloride: 4, potassium citrate: 0.7, sodium sulfate: 0.4, xanthan gum 7, gibberellins 0.4, hydroxypropyl methyl cellulose: 0.25.
(2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
(3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
(4) Fructus Rubi serosity citric acid adjusts pH to 6.2；
(5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
(6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
(7) Fructus Rubi is starched under 22 degrees Celsius, add the ratio of 15 grams of active dry yeasts (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, cultivate 14 hours；Obtain Fructus Rubi fermentation slurry；
(8) adding anticaking agents in the Fructus Rubi serosity after fermentation and obtain mixing Fructus Rubi slurry, anticaking agents and the Fructus Rubi serosity mass ratio after concentration are 0.17: 10；
Described anticaking agents, with parts by weight, composed of the following components: maltodextrin 17 and beta-schardinger dextrin-6, Radix Acaciae senegalis 7, cheese 4, chitosan 3, edible cellulose 1.7.
(9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
(10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9Mpa, and degassing time is 15min；
(11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
Vacuum lyophilization processes, including procedure below:
Including precooling, temperature is-40 DEG C, is incubated 1 hour；
Sublimation drying, vacuum freezing room, at 0.06Mpa, is to slowly warm up to-21 DEG C by vacuum, dry 5 hours；Vacuum freezing room is to slowly warm up to-15 DEG C, dry 8 hours；
Parsing-desiccation: strengthen vacuum to 0.09Mpa, vacuum freezing room is warming up to 40 DEG C, and maintains 30min, then heat to 60 DEG C and maintain 2 hours；It is cooled to 40 DEG C again and maintains 1 hour；In product, the mass fraction of residual moisture controls 3～5%.
(12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
Claims (5)
1. the preparation method of a Fructus Rubi fermentation dry powder, it is characterised in that prepared gained by following methods:
1), after the Fructus Rubi of select is removed foreign material, cleaning, add water and color fixative complexing agent, Fructus Rubi, water, color fixative complexing agent mass ratio be 1: 1: 0.004～0.006；
2) said mixture is heated to 80 DEG C, is incubated 30min, obtains Fructus Rubi juice of precooking；
3) by Fructus Rubi juice pulping, elimination core gained is Fructus Rubi serosity；
4) Fructus Rubi serosity citric acid adjusts pH to 6.0-6.5；
5) adding pectase in Fructus Rubi serosity and carry out enzymolysis, the addition of pectase is the 0.015～0.025% of Fructus Rubi slurry weight, hydrolysis temperature 38 DEG C, enzymolysis time 30min；
6) the Fructus Rubi serosity after enzymolysis carries out vacuum concentration, and the temperature of vacuum concentration is 50～60 DEG C, is concentrated to the 20% of Fructus Rubi serosity；
7) concentration Fructus Rubi is starched under 20-23 degree Celsius, add the ratio of 10-30 gram of active dry yeast (business is buied) according to the amount of 1000 milliliters of Fructus Rubi slurries, fermentation culture 10-20 hour；
8) adding anticaking agents in the Fructus Rubi fermented slurry after fermenting and obtain mixing Fructus Rubi fermentation slurry, anticaking agents and the Fructus Rubi fermented slurry mass ratio after concentration are 0.1～0.2: 10；
9) slurry that fermented by mixing Fructus Rubi carries out high pressure homogenize, and homogenizing temperature is 30 DEG C, and the pressure of first order homogenizing is 20MPa, and the pressure of second level homogenizing is 25MPa；
10) slurry that fermented by the mixing Fructus Rubi after homogenizing carries out degassed, and degassed pressure is 0.9～0.92Mpa, and degassing time is 10～15min；
11) the mixing Fructus Rubi fermentation slurry after degassed carries out vacuum lyophilization process；
12) dry Fructus Rubi yeast powder is carried out grinding, after 25 eye mesh screens, obtain Fructus Rubi fermentation dry powder.
2. the preparation method of Fructus Rubi fermentation dry powder according to claim 1, it is characterized in that, color fixative complexing agent described in step (1), with parts by weight, composed of the following components: sodium chloride: 1～4, potassium citrate: 0.5～0.8, sodium sulfate: 0.3～0.5, xanthan gum 4～8, gibberellins 0.2～0.5, hydroxypropyl methyl cellulose: 0.15～0.34.
3. the preparation method of Fructus Rubi fermentation dry powder according to claim 1, it is characterised in that the anticaking agents described in step (8), with parts by weight, composed of the following components: maltodextrin 15～20 and beta-schardinger dextrin-5～10, Radix Acaciae senegalis 5～10, cheese 3～5, chitosan 2～4.
4. the preparation method of the Fructus Rubi fermentation dry powder according to any one of Claim 1-3, it is characterised in that the vacuum lyophilization described in step (11) processes, including procedure below:
Including precooling, temperature is-45～-35 DEG C, is incubated 1～2 hour；
Parsing-desiccation: strengthen vacuum to 0.08～0.09Mpa, vacuum freezing room is warming up to 40～45 DEG C, and maintains 20～30min, then heat to 60～70 DEG C and maintain 1～2 hour；It is cooled to 35～45 DEG C again and maintains 1～2 hour；In product, the mass fraction of residual moisture controls 3～5%.
5. the product obtained by the preparation method such as claim 1-4.
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| CN106418332A (en) * | 2016-10-15 | 2017-02-22 | 云南万绿生物股份有限公司 | Preparation method of high-quality pitaya freeze-dried powder |
| CN106473043A (en) * | 2016-10-14 | 2017-03-08 | 广西放心源生物科技有限公司 | A kind of preparation method of strawberry instant food |
| 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 |
| CN110856544A (en) * | 2018-08-24 | 2020-03-03 | 安徽安盛农业科技发展有限公司 | Raspberry freeze-drying processing method |
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| CN101703195A (en) * | 2009-11-13 | 2010-05-12 | 江南大学 | Method for synchronously preparing two banana powders by utilizing bananas |
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