CN106509838A - Preparation method of whole powder - Google Patents
Preparation method of whole powder Download PDFInfo
- Publication number
- CN106509838A CN106509838A CN201610953714.3A CN201610953714A CN106509838A CN 106509838 A CN106509838 A CN 106509838A CN 201610953714 A CN201610953714 A CN 201610953714A CN 106509838 A CN106509838 A CN 106509838A
- Authority
- CN
- China
- Prior art keywords
- preparation
- serosity
- quality
- full powder
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention discloses a preparation method of whole powder. The preparation method comprises the following steps: a) a colloid mill is used to directly mill fresh raw materials in a slurry liquid, or pure water at 5-20 times of the mass of dried raw materials and a temperature of 20-95 DEG C is added into the dried raw materials, the materials are stirred and crushed, and then the crushed materials are milled into the slurry liquid using the colloid mill; and b) accessory materials are added into the slurry liquid to be mixed, the mixture is then sterilized, the sterilized mixture is dried, and the dried mixture is sieved to obtain the finished products. The accessory materials are maltose or soluble starch, and the addition amount of the accessory materials is 30%-150% of the mass of the solids in the slurry liquid. The prepared whole powder by using the method is simple in technological conditions and easy to control, stable in quality and safe in consumption.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of full powder.
Background technology
In prior art, multiple eating former material can be processed powdering, for food ingredient, such as kudzuvine root total powder, red
The full powder of potato and pumpkin whole powder etc., can be by all complete guarantor of many kinds of substance in edible former material when processing edible former material and help powder
Stay, thus with instant powder except that, the particle diameter of full powder is relatively large, and the wherein particulate matter containing insoluble in water.
In prior art, for different edible former materials, the processing method of its full powder of correspondence there is also very big difference, than
Such as, the patent of invention of entitled " a kind of preparation method of the full powder of Fructus Mali pumilae " (Application No. 201410428586.1) discloses Fructus Mali pumilae
The processing method of full powder：Fresh apple is cleaned, is soaked with the citric acid solution of concentration 1%～1.2%, then is rinsed with clear water,
Drain, reject pit, fruit end, section is soaked in being put into colour-keeping liquid, drained, is dried, microwave pre-puffed, micronizing, screening,
Packaging, obtains final product the full powder of Fructus Mali pumilae；Entitled " a kind of preparation method of pumpkin whole powder " (Application No. 201110095274.X) send out
The processing method that bright patent discloses pumpkin whole powder：Fresh pumpkin is taken, stalk, immersion, cleaning are just crushed, and coarse crushing, Pasteur are killed
Bacterium and softening, fine crushing, homogenizing, high-temperature short-time sterilization are spray-dried, are separated by filtration, and encapsulate, obtain final product pumpkin whole powder.
But, applicant directly prepares the full powder of Fructus Lycii, Fructus Crataegi using the processing method of the full powder such as Fructus Cucurbitae moschatae, Fructus Mali pumilae, but
As a result find, the full powder such as Fructus Lycii, Fructus Crataegi is prepared using these existing methods and be difficult to be dried to powder, and as mouthfeel during food ingredient
It is poor, it is difficult to meet the use requirement of user.Therefore, want that full powder prepared by Fructus Lycii, Fructus Crataegi etc. various former materials is had into market
Prospect, this also needs to the corresponding preparation method of developmental research.
The content of the invention
It is an object of the invention to provide a kind of process is simple, the full powder for being easily controlled and crudy being effectively ensured
Preparation method.
For achieving the above object, the technical solution used in the present invention is：A kind of preparation method of full powder, its step are as follows：
A) fresh former material is directly worn into into serosity with colloid mill, or add in the siccative of former material 5～20 times of quality,
Temperature is that 20-95 DEG C of pure water stirring is broken, then wears into serosity with colloid mill, and described former material is Fructus Crataegi, Fructus Lycii, Fructus Jujubae, osmanthus
One kind in circle, Semen Ziziphi Spinosae, Rhizoma Polygonati；
B) adjuvant mixing being added in serosity, then sterilizing, be dried, screening is obtained final product, the adjuvant is Fructus Hordei Germinatus saccharin or can
Soluble starch, the quality addition of adjuvant is the 30%-150% of solid quality in serosity.
Using the beneficial effect of above-mentioned technical proposal generation it is：Fructus Crataegi/Fructus Lycii is prepared using method disclosed by the invention
Not only process conditions are simple for full powder, are easily controlled, and the full powder steady quality for preparing, edible safety.Although the application
It is the equal of conventional food processing step that in disclosed method, each processing step individually extract, but adopts the technique
Overall plan be that prior art is unexistent, and the long shelf-life of the full powder product for specifically being prepared using the technology, matter
Amount is stable.
As further preferred version：Step a) be to former material siccative add 10～15 times of quality, temperature be 50-
60 DEG C of pure water stirrings are broken, then wear into serosity with colloid mill.
Specifically, the sterilization of step b) selects UHT bactericidal assay or pasteurization, and the temperature of UHT sterilizations is 134～140
DEG C, the time is 6～30S；The temperature of pasteurize is 80～90 DEG C, 20～30min of time.
Further, step b) is to be spray-dried the feed liquid after sterilization, then crosses 40-100 mesh sieves；After step b) screenings
The advanced row metal detection of target powder for obtaining, if detection is qualified, is packed, is otherwise made substandard products process.
Specific embodiment
Technical scheme disclosed by the invention is further described below by way of 6 embodiments.
Embodiment 1：
A) new fresh fructus lycii is directly worn into into serosity with colloid mill,
B) mixing of Fructus Hordei Germinatus saccharin is added in serosity, and then sterilize under conditions of 135～137 DEG C 20S, is spray-dried,
50 mesh sieves are crossed, Wolfberry powder is obtained final product, Jing metal detections are qualified, packed, the quality addition of the Fructus Hordei Germinatus saccharin is solid in serosity
The 80% of shape amount of substance.
Embodiment 2：
A) add in Fructus Crataegi dry fruit 10 times of quality, temperature be that the stirring of 20 DEG C of pure water is broken, then worn into colloid mill
Serosity；
B) soluble starch mixing is added in serosity, sterilize under conditions of 137～140 DEG C 30S, is spray-dried, mistake
40 mesh sieves, obtain final product the full powder of Fructus Crataegi, and Jing metal detections are qualified, packaging, during the quality addition of the soluble starch is concentrated solution
The 120% of solid quality.
Embodiment 3：
A) add in dry wolfberry 15 times of quality, temperature be that the stirring of 80 DEG C of pure water is broken, then wear into slurry with colloid mill
Liquid；
B) mixing of Fructus Hordei Germinatus saccharin is added in serosity, and then sterilize under conditions of 85～90 DEG C 25min, is spray-dried,
100 mesh sieves are crossed, Wolfberry powder is obtained final product, Jing metal detections are qualified, packed, during the quality addition of the Fructus Hordei Germinatus saccharin is concentrated solution
The 150% of solid quality.
Embodiment 4：
A) add in dry wolfberry 5 times of quality, temperature be that the stirring of 40 DEG C of pure water is broken, then wear into slurry with colloid mill
Liquid；
B) soluble starch mixing is added in serosity, then sterilize under conditions of 134～137 DEG C 25S, spray dried
It is dry, 40 mesh sieves to be crossed, Wolfberry powder is obtained final product, Jing metal detections are qualified, packaging, and the quality addition of the soluble starch is concentration
The 30% of solid quality in liquid.
Embodiment 5：
A) add in the dry Arillus Longan for shelling 5 times of quality, temperature be that the stirring of 50 DEG C of pure water is broken, then ground with colloid mill
Into serosity；
B) soluble starch mixing is added in serosity, then sterilize under conditions of 85～88 DEG C 26min, spray dried
It is dry, 60 mesh sieves to be crossed, the full powder of Arillus Longan is obtained final product, Jing metal detections are qualified, packaging, and the quality addition of the soluble starch is concentration
The 50% of solid quality in liquid.
Embodiment 6：
A) add in Fructus Jujubae 15 times of quality, temperature be that the stirring of 80 DEG C of pure water is broken, then wear into serosity with colloid mill；
B) soluble starch mixing is added in serosity, then sterilize under conditions of 134～136 DEG C 15S, spray dried
It is dry, 80 mesh sieves to be crossed, the full powder of Fructus Jujubae is obtained final product, Jing metal detections are qualified, packaging, and the quality addition of the soluble starch is concentration
The 50% of solid quality in liquid.
Claims (5)
1. a kind of preparation method of full powder, its step are as follows：
A) fresh former material is directly worn into into serosity with colloid mill, or adds 5～20 times of quality, temperature in the siccative of former material
It is broken for 20-95 DEG C of pure water stirring, then serosity is worn into colloid mill, described former material is Fructus Crataegi, Fructus Lycii, Fructus Jujubae, Arillus Longan, acid
One kind in Semen Ziziphi Spinosae, Rhizoma Polygonati；
B) adjuvant mixing being added in serosity, then sterilizing, be dried, screening is obtained final product, the adjuvant is Fructus Hordei Germinatus saccharin or solubility
Starch, the quality addition of adjuvant is the 30%-150% of solid quality in serosity.
2. the preparation method of a kind of full powder according to claim 1, it is characterised in that：Step a) is in the siccative of former material
Add 10～15 times of quality, temperature be that the stirring of 50-60 DEG C of pure water is broken, then wear into serosity with colloid mill.
3. the preparation method of a kind of full powder according to claim 2, it is characterised in that：The sterilization of step b) selects UHT to kill
Bacterium method or pasteurization, the temperature of UHT sterilizations is 134～140 DEG C, and the time is 6～30S；The temperature of pasteurize be 80～
90 DEG C, 20～30min of time.
4. the preparation method of a kind of full powder according to claim 3, it is characterised in that：Step b) is by the feed liquid after sterilization
It is spray-dried, then crosses 40-100 mesh sieves.
5. the preparation method of a kind of full powder according to claim 4, it is characterised in that：The target obtained after step b) screenings
The advanced row metal detection of powder body, if detection is qualified, is packed, is otherwise made substandard products process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610953714.3A CN106509838A (en) | 2016-10-27 | 2016-10-27 | Preparation method of whole powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610953714.3A CN106509838A (en) | 2016-10-27 | 2016-10-27 | Preparation method of whole powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509838A true CN106509838A (en) | 2017-03-22 |
Family
ID=58325395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610953714.3A Pending CN106509838A (en) | 2016-10-27 | 2016-10-27 | Preparation method of whole powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509838A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201673A (en) * | 1997-06-07 | 1998-12-16 | 宁夏天神宝有限公司 | Wolfberry powder and production thereof |
| CN101606667A (en) * | 2009-06-30 | 2009-12-23 | 无锡职业技术学院 | A kind of preparation method of wolfberry fruit powder |
| CN101653248A (en) * | 2009-06-30 | 2010-02-24 | 无锡职业技术学院 | Production method of high-nutrient hawthorn powder |
| CN102948701A (en) * | 2012-12-11 | 2013-03-06 | 上海海洋大学 | Preparation method of Cangzhou golden silk jujube powder |
| CN103960612A (en) * | 2014-05-07 | 2014-08-06 | 华中农业大学 | Low-temperature spray-dried whole persimmon fruit powder and preparation method thereof |
-
2016
- 2016-10-27 CN CN201610953714.3A patent/CN106509838A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1201673A (en) * | 1997-06-07 | 1998-12-16 | 宁夏天神宝有限公司 | Wolfberry powder and production thereof |
| CN101606667A (en) * | 2009-06-30 | 2009-12-23 | 无锡职业技术学院 | A kind of preparation method of wolfberry fruit powder |
| CN101653248A (en) * | 2009-06-30 | 2010-02-24 | 无锡职业技术学院 | Production method of high-nutrient hawthorn powder |
| CN102948701A (en) * | 2012-12-11 | 2013-03-06 | 上海海洋大学 | Preparation method of Cangzhou golden silk jujube powder |
| CN103960612A (en) * | 2014-05-07 | 2014-08-06 | 华中农业大学 | Low-temperature spray-dried whole persimmon fruit powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103876122B (en) | Tomato ketchup of high dietary-fiber and preparation method thereof | |
| CN105011271A (en) | Composite chaenomeles speciosa pea fruit vegetable juice and preparation method thereof | |
| CN108782802A (en) | A kind of preparation method of the super fine tea powder of ultra-high pressure sterilization | |
| CN105192806A (en) | Snakegourd fruit vegetable protein beverage and preparation method thereof | |
| CN103947999A (en) | Preparation method of bamboo salt with multiple nutritional ingredients | |
| CN106923324B (en) | Selenium-rich polygonatum sibiricum whole powder and preparation method thereof | |
| CN104839711A (en) | Horseradish tree leaf superfine powder production method | |
| CN103815253A (en) | High-calcium glutinous rice flour and preparation method thereof | |
| CN102630927A (en) | Sweet osmanthus sweet noodle sauce and preparation method thereof | |
| CN105211997A (en) | Ionized calcium water soluble preparation produces small-molecule active substance drinking water and processing method | |
| CN106509838A (en) | Preparation method of whole powder | |
| CN103689427A (en) | Wheat germ flour with soy sauce flavor and preparation method thereof | |
| CN1055470A (en) | Eliminate the beverage series and the preparation method of carrot peculiar smell | |
| KR101913010B1 (en) | Orostachys Beverage, Orostachys Granule Having Antimicrobial Activity and Method for Manufacturing Orostachys Goods Thereof | |
| CN104719542A (en) | Lemon black tea and processing method thereof | |
| CN104041894B (en) | A kind of Filet-O-Fish meat rice wine and preparation method thereof | |
| CN103931696B (en) | A kind of nut shrimp cake and preparation method thereof | |
| CN101974403A (en) | Method for preparing instant greengage vinegar essence particles | |
| JP4324674B2 (en) | Viburnum pericarp manufacturing method, viburnum pericarp manufacturing apparatus, viburnum pericarp extract, antioxidants derived from viburnum pericarp, powdered material derived from viburnum pericarp and processed products using viburnum pericarp | |
| CN105941535A (en) | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof | |
| CN105495517A (en) | Capsicum frutescens seasoning powder for cooking seafood and preparation method thereof | |
| CN105010554A (en) | Soybean milk with taste of roasted coffee and preparation method of soybean milk | |
| CN105994506A (en) | Appetite promoting curry and red date fruit cakes and preparation method thereof | |
| CN106616190A (en) | Tomato pawpaw suspending beverage and preparation method thereof | |
| CN104996566A (en) | Lung clearing wine-flavored bean dreg fermented milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |