CN106722478B - Food for pregnant women or middle-aged and elderly people and production method thereof - Google Patents
Food for pregnant women or middle-aged and elderly people and production method thereof Download PDFInfo
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- CN106722478B CN106722478B CN201611140201.7A CN201611140201A CN106722478B CN 106722478 B CN106722478 B CN 106722478B CN 201611140201 A CN201611140201 A CN 201611140201A CN 106722478 B CN106722478 B CN 106722478B
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- fruit
- vegetable
- inulin
- vegetable powder
- polyfructose
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- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 173
- 239000000843 powder Substances 0.000 claims abstract description 106
- 229920001202 Inulin Polymers 0.000 claims abstract description 79
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 79
- 229940029339 inulin Drugs 0.000 claims abstract description 79
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 34
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 16
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- FLDFNEBHEXLZRX-RUAPLKMPSA-N (2S,5S)-2-[(2S,5R)-2-[[(2R,5R)-2-[[(2R,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(O[C@@H]4OC(CO)[C@@H](O)C(O)C4O)O[C@H](CO)C(O)C3O)O[C@H](CO)C(O)C2O)C(O)C1O FLDFNEBHEXLZRX-RUAPLKMPSA-N 0.000 claims description 2
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- 229930091371 Fructose Natural products 0.000 description 2
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- 229920002670 Fructan Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
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- 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
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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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)
Abstract
The invention relates to a food for pregnant women or middle-aged and elderly people and a production method thereof. The food is fruit and vegetable powder, and the fruit and vegetable powder comprises fruit and vegetable ingredients and a carrier, wherein the carrier comprises inulin.
Description
Technical Field
The invention relates to a food and a production method thereof, in particular to a fruit and vegetable powder which is produced by a spray drying technology and is suitable for pregnant women or middle-aged and elderly people and a production method thereof.
Background
Since the metabolism of saccharides is different from that of normal people in pregnant women or middle-aged and elderly people, the pregnant women and middle-aged and elderly people have stricter requirements on the intake of saccharides. Therefore, foods for pregnant women or middle-aged and elderly people often do not contain or use a very small amount of common saccharides such as sucrose. Moreover, sugar substitutes such as xylitol are often expensive, which tends to increase the cost of food for pregnant women or the elderly.
Fruits and vegetables are important sources of vitamins, minerals and dietary fibers, etc. which are daily necessary nutrients for people. However, both fruits and vegetables contain much juice, are not storage-resistant, and are easily rotten and deteriorated by microorganisms. In the season of harvesting fruits and vegetables, the loss rate of fruits and vegetables can reach 20% -30%. Therefore, the direct processing of fresh fruits and vegetables into fruit and vegetable powder becomes a new trend in recent years.
The fruit and vegetable powder has the characteristics of good storage stability, low transportation cost, rich nutrition and the like, can meet the consumption requirements of people, and can be compounded with multifunctional nutritional powder or added into various foods as an ingredient. The fruit and vegetable powder can meet the requirements of people on diversification, high-grade and freshness trends of fruits and vegetables, and has wide development prospect.
However, no reasonable-cost fruit and vegetable powder product suitable for pregnant women or middle-aged and elderly people exists in the prior art.
Disclosure of Invention
In view of the technical problems of the prior art, according to one aspect of the present invention, there is provided a fruit and vegetable powder comprising a fruit and vegetable component and inulin and moisture, wherein the weight ratio of the fruit and vegetable component, inulin and moisture is about 35-65:35-65: 3-5.
The fruit and vegetable powder as described above, wherein the fruit and vegetable powder further comprises fructo-oligosaccharide and/or polyfructose, wherein the weight ratio of the fruit and vegetable component, inulin, fructo-oligosaccharide and/or polyfructose, and water is about 35-65: 30-55: 5-10: 3-5.
The fruit and vegetable powder as described above, wherein the fruit and vegetable powder comprises fructo-oligosaccharide and polyfructose, and the ratio is about 1: 1.
The fruit and vegetable powder as described above, wherein the fruit and vegetable powder does not contain a chemically synthesized food additive having a flavoring, coloring or preservative function.
The fruit and vegetable powder as described above, wherein the fruit and vegetable powder comprises a color fixative.
The fruit and vegetable powder is characterized in that the color fixative is vitamin C or citric acid, and the mass of the vitamin C or citric acid is 0.1% of the mass of the solid matters in the fruit and vegetable juice raw material.
According to another aspect of the invention, a fruit and vegetable powder is provided, the fruit and vegetable powder is prepared by spray drying fruit and vegetable juice containing solid matters, wherein the carrier for spray drying comprises inulin, and the ratio of the solid matters to the inulin is about 35-65: 35-65.
The fruit and vegetable powder as described above, wherein the spray-dried carrier further comprises fructo-oligosaccharide and/or polyfructose, and the mass ratio of the solid of the fruit and vegetable juice, inulin and fructo-oligosaccharide and/or polyfructose is 35-65: 30-50: 5-15.
The fruit and vegetable powder as described above, wherein the mass content of solids in the fruit and vegetable juice is about 10 to about 40%.
The fruit and vegetable powder as described above, wherein the inulin is inulin extracted from chicory and having a purity of about 86-95%, and the fructo-oligosaccharide is fructo-oligosaccharide extracted from chicory and having a purity of about 93-98%.
The fruit and vegetable powder further comprises vitamin C or citric acid, wherein the mass of the vitamin C or citric acid is 0.1% of the mass of solid in the fruit and vegetable juice.
According to another aspect of the invention, a food for pregnant women or middle-aged and elderly people is provided, which comprises the fruit and vegetable powder.
According to another aspect of the invention, a method of making a fruit and vegetable powder is presented, the method comprising the steps of: adding a spray-drying carrier comprising inulin to said juice to obtain a mixture; performing homogenization treatment on the mixture twice; subjecting the homogenized mixture to a sterilization treatment; and spray-drying the mixture subjected to the sterilization treatment; wherein the weight ratio of solids of the fruit and vegetable juice to inulin is about 35-65: 35-65.
The method as described above, wherein the spray-dried carrier further comprises fructo-oligosaccharide and/or polyfructose, wherein the mass ratio of the solids of the fruit and vegetable juice, inulin, fructo-oligosaccharide and/or polyfructose is 35-65: 30-50: 5-15.
The method as described above, wherein the mass content of solids in the juice is about 10 to about 40%.
The method as described above, further comprising extracting inulin from chicory and the inulin has a purity of about 86-95%.
The method as described above, further comprising extracting fructooligosaccharides from chicory or inulin and having a purity of about 93-98%.
The method as above, wherein the inlet air temperature for the spray drying is about 130 ℃ to about 190 ℃, and the outlet air temperature is about 70 ℃ to about 100 ℃.
The fruit and vegetable powder as described above, wherein the air inlet temperature of the spray drying is about 145 ℃ to about 178 ℃, and the air outlet temperature is about 80 ℃ to about 90 ℃.
The method as described above, wherein the method further comprises adding vitamin C or citric acid during the mixing process, wherein the mass of the vitamin C or citric acid is 0.1% of the mass of the solids in the fruit and vegetable juice raw material.
Detailed Description
The fruit and vegetable powder and the production method thereof according to the present invention will be described below by way of specific examples. Unless otherwise specified, the terms of technical means used in the present invention are technical means commonly known to those skilled in the art. Furthermore, the embodiments should be considered exemplary and illustrative, and not limiting as to the scope of the invention. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in the examples of the present invention and the environmental conditions during the production process, etc. may be made without departing from the spirit and scope of the invention.
The invention provides the fruit and vegetable powder which is suitable for pregnant women or middle-aged and elderly people without using cane sugar; and certain examples of the fruit and vegetable powder can still have reasonable sweetness, so that the fruit and vegetable powder has good flavor and mouthfeel.
Specifically, the fruit and vegetable powder can be prepared by performing spray drying on fruit and vegetable juice of any fruit and vegetable under the condition that inulin is used as a carrier. Fruits and vegetables including any fruit or vegetable, and even foodstuffs such as corn, can be the raw material of the fruit and vegetable powder of the present invention, and thus are included in the scope of the fruit and vegetable of the present invention. Inulin is a carbohydrate which does not lead to elevated glucose. Because no enzymes that break down inulin are present in the body, inulin is not hydrolysed to monosaccharides in the upper part of the intestinal tract, and thus does not raise blood glucose levels and insulin content. Moreover, researches find that inulin also has the functions of controlling blood sugar and the like, and belongs to functional fructan.
Further, inulin belongs to the group of soluble dietary fibers. The inulin has effect in promoting absorption of other nutrients such as fruits and vegetables. Therefore, the inulin serving as a carrier can promote the absorption of nutrients in the fruit and vegetable powder by a human body. Moreover, the fruit and vegetable powder does not need to be added with any chemically synthesized food additives for enhancing fragrance, color and the like, is not limited to special people, and can be added into foods of pregnant women or middle-aged and elderly people, particularly foods of special people such as diabetes patients, with great care. Therefore, the invention provides the fruit and vegetable powder which is suitable for special consumer groups, particularly pregnant women or middle-aged and elderly people to eat.
At present, in the production of fruit and vegetable powder at home and abroad, three drying technologies are mainly adopted: vacuum freeze drying, hot air drying and spray drying. The vacuum freeze-dried fruit and vegetable powder can better maintain nutrient substances in the fruit and vegetable raw materials and does not add other auxiliary materials, but has the problems of difficult cutting and forming and higher cost, thereby limiting the popularization of industrialization. The traditional fruit and vegetable powder product obtained by hot air drying and crushing has large particles, and has the defects of poor flavor, high loss of nutrients and functional components, poor product processing and application performance and the like due to high required temperature and long time. The raw material used by the spray drying technology is slurry feed liquid, so that the problem of difficult processing and forming is avoided, and the drying process can be instantly finished at the temperature of not higher than 100 ℃, so that the spray drying technology becomes a method commonly adopted by the processing and production of the fruit and vegetable powder at present.
Since the fruit and vegetable pulp contains a large amount of small molecular sugar (mainly glucose and fructose), the viscosity is high, and the spray drying is difficult to be carried out independently. Therefore, it is necessary to alleviate the difficulty of spraying the juice alone by adding a large amount of emulsifier or carrier. The current additives are mainly divided into two categories: one is adding edible oil and emulsifier to form microcapsule, such as adding corn oil, starch syrup, monoglyceride, etc.; the other type is added with starch, maltodextrin and protein carriers, such as a mixture of soybean protein and maltodextrin or a mixture of maltodextrin and starch.
Different from the existing method for producing fruit and vegetable powder by adopting spray drying, the invention adopts inulin to replace starch or soybean protein and maltodextrin as carriers for spray drying of fruit and vegetable juice to produce the fruit and vegetable powder by spray drying.
Prior to the present invention, there was no description in the prior art of using inulin as a carrier for spray drying to produce fruit and vegetable powders. There is no known example of the feasibility of inulin as a new carrier for the industrial production of fruit and vegetable powders. Through efforts, the inventor of the application realizes the production of industrial fruit and vegetable powder by taking inulin as a new carrier for the first time.
Further, according to the first embodiment of the present invention, the spray-dried carrier may further comprise fructooligosaccharides. Since sugar can be added to the finished fruit and vegetable powder to increase the nutrition and flavor of the fruit and vegetable powder, the purpose of adding fructose here is to use fructo-oligosaccharide as one of the carriers for spray drying in combination with inulin. This is because the inventors have found that the combination of inulin with fructooligosaccharides is more advantageous for spray drying of fruit and vegetable juices. For non-limiting purposes, the combination of fructooligosaccharides and inulin alters the colloidal properties of the juice, making it more suitable for spray drying.
Further, according to the first embodiment of the present invention, the spray-dried carrier may further include polyfructose. According to a first embodiment of the invention, the spray-dried carrier may be both fructooligosaccharides and polyfructose.
The inulin is adopted to produce the fruit and vegetable powder, so that the difficulty of independently spraying the fruit and vegetable juice is solved, the soluble dietary fiber is added, the nutritive value of the fruit and vegetable powder is enhanced, the natural, green and pollution-free product is ensured, the nutrition strengthening guidance of the current green food is met, and meanwhile, special populations such as pregnant women, middle-aged and elderly people and the like can eat the inulin at ease.
According to one embodiment of the invention, a fruit and vegetable powder comprises a fruit and vegetable component and inulin, wherein the weight ratio of fruit and vegetable component to inulin is from about 35-65: 35-65. According to another embodiment of the invention, the weight ratio of fruit and vegetable component to inulin is from about 2:1 to about 1: 2. According to another embodiment of the invention, the weight ratio of fruit and vegetable component to inulin is 50: 50.
In certain embodiments of the invention, inulin is typically extracted from chicory and has a purity of about 86-95%, preferably 90%. In some examples, the moisture content of the flour is 3-5%. The fruit and vegetable powder has low water content and retains the original flavor of fruits and vegetables. The inulin is added to increase the original flavor of the fruit and vegetable powder, so that the fruit and vegetable powder has stronger flavor and better texture. Therefore, the fruit and vegetable powder is more suitable for the taste of pregnant women or middle-aged and elderly people. More importantly, the fruit and vegetable powder of the invention can not contain any chemically synthesized food additive with the functions of flavoring, coloring or preserving. Is more suitable for pregnant women or middle-aged and elderly people with special requirements on food.
According to one embodiment of the invention, a fruit and vegetable powder comprises a fruit and vegetable component, inulin, and fructooligosaccharides, wherein the weight ratio of fruit and vegetable component, inulin, and fructooligosaccharides is from about 35-65: 30-50: 5-15. In certain embodiments of the invention, the fructooligosaccharides are also extracted from chicory or inulin and have a purity of about 93-98%, preferably 95%.
According to one embodiment of the invention, a fruit and vegetable powder comprises a fruit and vegetable component, inulin and polyfructose, wherein the weight ratio of the fruit and vegetable component, inulin and polyfructose is about 35-65: 30-50: 5-15. In certain embodiments of the invention, polyfructose is also extracted from chicory and has a purity of about 93-98%, preferably 95%.
According to one embodiment of the invention, a fruit and vegetable powder comprises a fruit and vegetable component, inulin, and oligo-and polyfructose, wherein the weight ratio of the fruit and vegetable component, inulin, and oligo-and polyfructose is from about 35-65: 30-50: 5-15; the weight ratio of fructooligosaccharides to polyfructose is about 2:1 to 1: 2.
Because the sweetness of the inulin fructo-oligosaccharide is 40-70% of that of the cane sugar, the sweetness of the fruit and vegetable powder can be adjusted by adding the fructo-oligosaccharide, so that the taste of the fruit and vegetable powder is better. Further, human tests prove that the total serum cholesterol can be reduced by 20 to 50 percent after the fruit and vegetable powder (containing 5 to 10g of fructo-oligosaccharide) is taken for 2 weeks to 3 months every day. When a patient with hyperlipidemia takes the fruit and vegetable powder (containing about 10g of fructo-oligosaccharide) daily, the mean diastolic pressure is reduced by 799.8Pa, and the blood glucose value in fasting state is also reduced.
More importantly, the human body does not contain enzymes for decomposing fructo-oligosaccharide. Therefore, the fruit and vegetable powder containing fructo-oligosaccharide can be used by pregnant women and middle-aged and elderly people with great care. In addition, in consideration of the health-care functions of inulin and fructo-oligosaccharide, the fruit and vegetable powder disclosed by the invention additionally has a plurality of functional factors, and is a health-care food. Further, inulin and fructooligosaccharide are suitable for industrial production, thereby enabling further reduction in cost thereof.
In certain embodiments, the flour may contain other ingredients, such as vitamin C, or other natural food additives, such as for flavoring, pH adjustment, mouthfeel enhancement, shelf life extension, and the like.
In certain embodiments, the fruit and vegetable powder may be formulated into a multi-functional nutritional powder or added to other food products as a component or ingredient. For example, the fruit and vegetable powder can be combined with milk powder to obtain composite nutritional milk powder. Alternatively, the fruit and vegetable powder can be added to food for pregnant women or the middle-aged and the elderly people to obtain nutritional food suitable for pregnant women or the middle-aged and the elderly people. As inulin, fructo-oligosaccharide or polyfructose can be applied to foods for pregnant women and middle-aged and elderly people without limitation, the fruit and vegetable powder can be applied to the foods without limitation.
According to one embodiment of the present invention, a method of producing fruit and vegetable powder is provided. The method comprises the steps of centrifugally filtering fruit and vegetable pulp to obtain a fruit and vegetable juice raw material, wherein the solid content in the fruit and vegetable juice is about 10-40%. The filtration centrifuge that can be used can be 100-. In some embodiments, the solid content should not exceed 60% in order to avoid too large particles of the produced fruit and vegetable powder.
Further, mixing the fruit and vegetable juice raw material with inulin as a carrier to obtain a mixture; wherein the mass ratio of the fruit and vegetable juice solid to the inulin is 35-65: 65:35. According to one embodiment of the invention, the spray carrier further comprises fructooligosaccharides, wherein the weight ratio of the fruit and vegetable component, inulin, and fructooligosaccharides is from about 35-65: 30-50: 5-15. According to one embodiment of the invention, the spray carrier further comprises polyfructose, wherein the weight ratio of the fruit and vegetable component, inulin and polyfructose is from about 35 to 65: 30-50: 5-15. According to one embodiment of the invention, the spray carrier further comprises oligo-and polyfructose, wherein the weight ratio of the fruit and vegetable component, inulin and oligo-and polyfructose is from about 35 to 65: 30-50: 5-15; the weight ratio of fructooligosaccharides to polyfructose is preferably about 2:1 to 1: 2.
Further, the mixture is subjected to a homogenization treatment, wherein the homogenization conditions are 35-45MPa, preferably 40 MPa. Preferably, two homogenization treatments are performed to obtain more uniform fruit and vegetable powder particles.
Further, the homogenized mixture is sterilized. In some examples, pasteurization is used, i.e., it is heated to 62 to 65 degrees celsius and held for 30 minutes. It will be appreciated by those skilled in the art that other sterilization methods or freshness methods may be used in the method of the present invention. Through the steps, the fruit and vegetable powder can be stored for a long time without adding any anticorrosive chemical additive.
Further, the mixture subjected to the sterilization treatment is spray-dried. Wherein, the air inlet temperature of the spray drying can be about 130 ℃ to about 190 ℃, and the air outlet temperature is about 70 ℃ to about 100 ℃. The inventors of the present application found that for juice comprising inulin, it is not desirable to reduce the energy consumption of spray drying by reducing the inlet temperature, whereby the inlet air temperature is set to about 145 ℃ to about 178 ℃. When the air outlet temperature is set to be about 80 ℃ to about 90 ℃, the energy consumption of spray drying is low and the water content of the obtained fruit and vegetable powder is moderate.
In some embodiments, to avoid the fruit and vegetable powder sticking to the inner wall of the spray drying tower, cold air can be used to cool the inner wall of the drying tower, keeping the wall temperature below the melting point transition temperature of the fruit and vegetable powder, thereby avoiding the sticking of the low melting point fruit and vegetable powder to the wall.
In some embodiments, in order to prevent the polyphenols in the fruits and vegetables from being oxidized to cause discoloration and affect the appearance of the product, a color fixative may be added in the above step of mixing the raw material of the fruit and vegetable juice with inulin as a carrier to obtain a mixture. Generally, the ratio of color fixative to fruit or vegetable solids is about 1:50 to 200 or more. In some embodiments, the color fixative is vitamin C and the ratio of vitamin C to fruit and vegetable solids is about 1: 100. In other embodiments, the color fixative is citric acid, and the ratio of citric acid to fruit and vegetable solids is 1: 80.
In some embodiments, the fruit and vegetable powder is treated with cold air after exiting the drying tower or the solid-gas separator. The temperature of the cold air is controlled to be 5-15 ℃. The method can make the dried fruit and vegetable powder better keep the glassy state. The glass state is the most stable physical state of the fruit and vegetable powder, so that high-quality fruit and vegetable powder products can be obtained.
The fruit and vegetable pulp is not easy to atomize due to high viscosity. This is a difficult point in the production of fruit and vegetable powder by spray drying. The invention adopts inulin as a carrier to produce the fruit and vegetable powder, and successfully realizes the industrial production of the fruit and vegetable powder. The inulin carrier of the invention replaces the traditional carrier combined by soy protein, starch and maltodextrin, not only provides a new method for producing fruit and vegetable powder, but also has the advantages that the fruit and vegetable powder produced by a series of original carriers does not have, and the market prospect is very wide.
The invention is further illustrated by the following specific examples:
example 1
Preparing raw materials: the tomato pulp and residue are filtered out by a 300-mesh 3000-rpm filtering centrifuge to obtain 3000kg of tomato fruit and vegetable juice, and the solid content in the tomato fruit and vegetable juice is about 300kg in mass, namely about 10% of the fruit and vegetable juice.
Preparation of a mixture: weighing inulin to enable the mass ratio of the solid content of the fruit and vegetable juice to the inulin to be 1:1, and then adding the weighed inulin into the tomato fruit and vegetable juice for mixing.
Homogenizing: the mixture was subjected to primary homogenization treatment using a 40MPa homogenizer.
And (3) sterilization treatment: the homogenized mixture is pasteurized, i.e. it is heated to 62 to 65 ℃ and held for 30 minutes.
Spray drying: and (3) carrying out spray drying on the sterilized mixture in a drying tower, wherein the inlet air temperature is set to be about 130 ℃ to about 145 ℃, and the outlet air temperature is set to be about 70 ℃ to about 80 ℃, thereby obtaining the fruit and vegetable powder.
Example 2
Preparing raw materials: the pulp and residue of the kiwi fruit are filtered by a 300-mesh 3000-rpm filtering centrifuge to obtain 3000kg of kiwi fruit and vegetable juice, and the mass of solid matters contained in the kiwi fruit and vegetable juice is about 300kg through detection, namely about 10% of the mass of the kiwi fruit and vegetable juice.
Preparation of a mixture: respectively weighing inulin and fructo-oligosaccharide to ensure that the mass ratio of the solid content of the fruit and vegetable juice to the inulin to the fructo-oligosaccharide is 5:4:1, and then adding the weighed inulin and fructo-oligosaccharide into the kiwi fruit and vegetable juice for mixing.
Homogenizing: the mixture was subjected to secondary homogenization treatment using a 40MPa homogenizer.
And (3) sterilization treatment: the homogenized mixture is pasteurized, i.e. it is heated to 62 to 65 ℃ and held for 30 minutes.
Spray drying: and (3) carrying out spray drying on the sterilized mixture in a drying tower, wherein the air inlet temperature is set to be about 130 ℃ to about 145 ℃, and the air outlet temperature is set to be about 70 ℃ to about 80 ℃, so as to obtain the fruit and vegetable powder.
Example 3
Preparing raw materials: the tomato pulp residue is filtered by a 200-mesh 2000-rpm filtering centrifuge to obtain 3000kg of tomato fruit and vegetable juice, and the solid content in the tomato fruit and vegetable juice is about 600kg by detection, namely about 20% of the fruit and vegetable juice.
Preparation of a mixture: respectively weighing inulin, fructo-oligosaccharide and polyfructose to ensure that the mass ratio of solid matters of the fruit and vegetable juice to the inulin to the fructo-oligosaccharide is 5:3:1:1, adding vitamin C accounting for 0.1% of the mass of the solid matters of the tomato, and then adding the weighed inulin, fructo-oligosaccharide and vitamin C into the fruit and vegetable juice for mixing.
Homogenizing: the mixture was homogenized twice using a 40MPa homogenizer.
And (3) sterilization treatment: the homogenized mixture is pasteurized, i.e. it is heated to 62 to 65 ℃ and held for 30 minutes.
Spray drying: and carrying out spray drying on the sterilized mixture in a drying tower, wherein the inlet air temperature is set to be about 145 ℃ to about 178 ℃, and the outlet air temperature is set to be about 80 ℃ to about 90 ℃.
Example 4
Preparing raw materials: the pulp and residue of the kiwi fruit are filtered by a 300-mesh 3000-rpm filtering centrifuge to obtain 3000kg of kiwi fruit and vegetable juice, and the mass of solid matters contained in the kiwi fruit and vegetable juice is about 1200kg through detection, namely about 40% of the mass of the kiwi fruit and vegetable juice.
Preparation of a mixture: respectively weighing inulin and fructo-oligosaccharide to ensure that the mass ratio of solid substances of the kiwi fruit and vegetable juice to the inulin to the fructo-oligosaccharide is 6:3:1, and then adding the weighed inulin and fructo-oligosaccharide into the kiwi fruit and vegetable juice for mixing.
Homogenizing: the mixture was homogenized twice using a 40MPa homogenizer.
And (3) sterilization treatment: the homogenized mixture is pasteurized, i.e. it is heated to 62 to 65 ℃ and held for 30 minutes.
Spray drying: and (3) carrying out spray drying on the sterilized mixture, wherein the inlet air temperature is set to be about 178 ℃ to about 190 ℃, and the outlet air temperature is set to be about 90 ℃ to about 100 ℃.
The fruit and vegetable powder parameters obtained by the different methods of the above examples and the related cases are shown in table 1 below:
table 1:
from the results of comparison of the various examples in table 1 above, it can be seen that: when the mass of inulin (and oligo/polyfructose) added as a carrier is about the same as the mass of solids in the fruit and vegetable juice raw material, the wall sticking during spray drying can be substantially avoided.
Since the fruit and vegetable juice is viscous, it is not suitable to reduce the energy consumption of spray drying by lowering the inlet temperature, so that when the inlet air temperature is set to about 145 ℃ to about 178 ℃ and the outlet air temperature is set to about 80 ℃ to about 90 ℃, the energy consumption of spray drying is low and the water content of the finally obtained fruit and vegetable powder is moderate. Therefore, inulin (and oligo/polyfructose) is used as a carrier, so that the energy consumption is low, and the method is suitable for large-scale industrial production.
In addition, the addition of the vitamin C has good color protection effect, and the oxidation of polyphenol oxidase (PPO) in material mixing is avoided.
The above embodiments are provided for illustration only, and not for limitation of the present invention, and those skilled in the relevant art can make corresponding adjustments to the mixture ratio, spray drying temperature, etc. according to the different types of the produced fruit and vegetable powder without departing from the scope of the present invention, therefore, all equivalent technical solutions should also fall within the scope of the present invention.
Claims (12)
1. A fruit and vegetable powder comprising a fruit and vegetable ingredient and a carrier, wherein the carrier comprises inulin and fructo-oligosaccharides and/or polyfructose, and the weight ratio of the fruit and vegetable ingredient, inulin, and fructo-oligosaccharides and/or polyfructose is from 35 to 65: 30-50: 5-15;
the fruit and vegetable powder is prepared by spray drying of fruit and vegetable juice containing solid matters, the carrier for spray drying comprises inulin and fructo-oligosaccharide and/or polyfructose, and the weight ratio of the solid matters of the fruit and vegetable juice, the inulin and the fructo-oligosaccharide and/or polyfructose is 35-65: 30-50: 5-15, wherein the mass content of the solid in the fruit and vegetable juice is 10-20%.
2. The fruit and vegetable powder of claim 1, wherein the fruit and vegetable powder comprises fructo-oligosaccharide and polyfructose, and the ratio of fructo-oligosaccharide to polyfructose is 1: 1.
3. Fruit and vegetable powder according to claim 1 or 2, wherein the fruit and vegetable powder does not comprise chemically synthesized food additives with flavoring, coloring or preservative function.
4. The fruit and vegetable powder of claim 1 or 2, wherein the fruit and vegetable powder comprises a color fixative.
5. The fruit and vegetable powder of claim 4, wherein the color fixative is vitamin C or citric acid, and the mass of the vitamin C or citric acid is 0.1% of the mass of the solid in the fruit and vegetable juice raw material.
6. Fruit and vegetable powder according to claim 1, wherein the inulin is extracted from chicory and has a purity of above 86%.
7. Fruit and vegetable powder according to claim 1, wherein the fructooligosaccharides and/or polyfructose are extracted from chicory and have a purity of more than 93%.
8. A food for pregnant women or the middle-aged and elderly people comprising the fruit and vegetable powder of any one of claims 1-7.
9. A method of making a fruit and vegetable powder, the method comprising the steps of:
adding a spray-drying carrier comprising inulin to said juice to obtain a mixture;
homogenizing the mixture;
subjecting the homogenized mixture to a sterilization treatment; and
spray drying the mixture subjected to sterilization treatment;
wherein the air inlet temperature of the spray drying is 145-178 ℃, and the air outlet temperature is 80-90 ℃; and
wherein the spray drying carrier further comprises fructo-oligosaccharide and/or polyfructose, wherein the mass ratio of the solid of the fruit and vegetable juice, the inulin, the fructo-oligosaccharide and/or polyfructose is 35-65: 30-50: 5-15;
the mass content of the solid in the fruit and vegetable juice is 10-20%.
10. The method of claim 9, further comprising extracting inulin from chicory and having a purity of 86% or more.
11. The method of claim 9, further comprising extracting fructooligosaccharides and/or polyfructose from chicory or inulin and having a purity of 93% or more.
12. The process of claim 9, wherein said process further comprises adding vitamin C or citric acid during said mixing, wherein the mass of said vitamin C or citric acid is 0.1% of the mass of solids in said juice raw material.
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| 王静慧.科技创新对中国农牧食品企业战略升级的影响.《中国市场》.2015,(第18期),第77-85页. * |
| 科技创新对中国农牧食品企业战略升级的影响;王静慧;《中国市场》;20151231(第18期);第77-85页 * |
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