CN106722503B - Preparation method of blueberry powder - Google Patents
Preparation method of blueberry powder Download PDFInfo
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- CN106722503B CN106722503B CN201710082137.XA CN201710082137A CN106722503B CN 106722503 B CN106722503 B CN 106722503B CN 201710082137 A CN201710082137 A CN 201710082137A CN 106722503 B CN106722503 B CN 106722503B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0215—Post-treatment of dried fruits or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/026—Spray-drying
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Abstract
The invention discloses a preparation method of blueberry powder, which comprises the following steps: (1) cleaning: screening, cleaning and airing blueberry fruits; (2) and (3) dehydration treatment: slicing the blueberries to obtain blueberry pieces, and dehydrating the blueberry pieces; (3) and (3) drying: crushing the dehydrated blueberry slices, adding a drying aid, and drying into powder; (4) adding a preservative into the blueberry powder, and uniformly mixing to obtain mixed powder; (5) crushing: micronizing the mixed powder into blueberry powder; (6) and (3) sterilization: sterilizing the blueberry powder, and storing. The preparation method of the blueberry powder disclosed by the invention is less in nutrient loss and low in water content, maintains the original color, fragrance and taste of blueberry fruits, is comprehensive in nutrition, better in instant solubility and good in sensory quality, greatly prolongs the shelf life, and is convenient to package, store and transport.
Description
Technical Field
The invention relates to the technical field of food superfine grinding processing, and particularly relates to a preparation method of blueberry powder.
Background
Blueberries, also known as bilberries, belong to perennial deciduous leaves or evergreen shrubs and are distributed in the subtropical, temperate and subtropical zones. Researches show that the blueberry fruits are rich in various polyphenol active ingredients such as anthocyanin and flavone, have the functions of promoting the resynthesis of retinal rhodophyll, enhancing the eyesight, delaying the neural senescence, improving the circulatory system function, resisting oxidation and the like, and also contain various nutrient substances such as vitamins and mineral elements, so that the blueberry fruits have higher nutritional value and medicinal value.
Through searching the prior art closely related to the invention, the following findings are found:
chinese invention patent with patent application number 201210191085.7 reports a method for preparing blueberry dry powder by using blueberry dry powder and a freeze drying technology, wherein blueberries are subjected to cleaning and crushing, blueberry puree and maltodextrin solution are mixed in proportion, homogenized, pre-frozen, freeze-dried and the like to prepare a semi-finished blueberry dry powder product; and (4) rapidly grinding and sieving the semi-finished blueberry fruit dry powder product to obtain a blueberry fruit dry powder product, and sealing and storing. The blueberry fruit dry powder prepared by the method is long in drying time and high in water content.
The Chinese patent with patent application number 201410373061.2 discloses a preparation method of wild blueberry powder. The method takes wild blueberries as raw materials, the wild blueberries are dried by fruit selection, ozone water sterilization, precooling, crushing, programmed heating and intermittent vacuum freeze drying until the water content is less than 6.0%, and the wild blueberry powder is obtained by crushing. The method has complex preparation process, high requirement on equipment in actual production and high cost.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the blueberry powder, which is low in nutrient loss and water content.
The purpose of the invention is realized by the following technical scheme:
the preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: screening, cleaning and airing blueberry fruits;
(2) and (3) dehydration treatment: slicing the blueberries to obtain blueberry pieces, and dehydrating the blueberry pieces;
(3) and (3) drying: crushing the dehydrated blueberry slices, adding a drying aid, and drying into powder;
(4) adding a preservative into the blueberry powder, and uniformly mixing to obtain mixed powder;
(5) crushing: micronizing the mixed powder into blueberry powder;
(6) and (3) sterilization: sterilizing the mixed powder, and storing.
The preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning and airing the blueberry fruits;
(2) and (3) dehydration treatment: cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, soaking the blueberry slices in 10-20% of salt solution by mass for 5-10 minutes, wherein the weight of the salt solution is 0.5-1.5 times of that of the blueberry slices, taking out, washing with water, and draining;
(3) vacuum freeze drying: crushing the dehydrated blueberry slices, sieving with a 20-40-mesh sieve, adding a drying assistant in an amount which is 0.01-0.03 times of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 15-20 hours at a working pressure of 40-45Pa, a sublimation temperature of 50-55 ℃ and a resolution temperature of 60-65 ℃ to obtain blueberry powder;
(4) adding an antistaling agent which is 0.0005-0.001 time of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(5) crushing: micronizing the mixed powder to obtain blueberry powder with particle size of 3-5 μm;
(6) and (3) sterilization: sterilizing the blueberry powder, and storing the sterilized blueberry powder at room temperature in a dark place.
The preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning and airing the blueberry fruits;
(2) and (3) dehydration treatment: cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, soaking the blueberry slices in 10-20% of salt solution by mass for 5-10 minutes, wherein the weight of the salt solution is 0.5-1.5 times of that of the blueberry slices, taking out, washing with water, and draining;
(3) vacuum freeze drying: crushing the dehydrated blueberry slices, sieving with a 20-40-mesh sieve, adding a drying assistant in an amount which is 0.01-0.03 times of the weight of the dehydrated blueberry slices, and freeze-drying in vacuum for 10-15 hours at a working pressure of 40-45Pa, a sublimation temperature of 50-55 ℃ and a resolution temperature of 60-65 ℃ to obtain blueberry powder;
(4) spray drying: continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 2-5 hours, wherein the air inlet temperature of a spray dryer is 150-160 ℃, and the air outlet temperature is 60-70 ℃ to obtain the blueberry powder;
(5) adding an antistaling agent which is 0.0005-0.001 time of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) crushing: micronizing the mixed powder to obtain blueberry powder with particle size of 3-5 μm;
(7) and (3) sterilization: sterilizing the blueberry powder, and storing the sterilized blueberry powder at room temperature in a dark place.
The preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning and airing the blueberry fruits;
(2) and (3) dehydration treatment: cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, processing the blueberry slices in 50-60% of sugar solution at 40-80 ℃ for 20-30 minutes, taking out, standing at room temperature for 20-30 minutes, washing with water, draining, soaking in 10-20% of salt solution for 5-10 minutes, taking out, washing with water, and draining;
(3) vacuum freeze drying: crushing the dehydrated blueberry slices, sieving with a 20-40-mesh sieve, adding a drying assistant in an amount which is 0.01-0.03 times of the weight of the dehydrated blueberry slices, and freeze-drying in vacuum for 10-15 hours at a working pressure of 40-45Pa, a sublimation temperature of 50-55 ℃ and a resolution temperature of 60-65 ℃ to obtain blueberry powder;
(4) spray drying: continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 2-5 hours, wherein the air inlet temperature of a spray dryer is 150-160 ℃, and the air outlet temperature is 60-70 ℃ to obtain the blueberry powder;
(5) adding an antistaling agent which is 0.0005-0.001 time of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) crushing: micronizing the mixed powder to obtain blueberry powder with particle size of 3-5 μm;
(7) and (3) sterilization: sterilizing the blueberry powder, and storing the sterilized blueberry powder at room temperature in a dark place.
The preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning and airing the blueberry fruits;
(2) and (3) dehydration treatment: cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, processing the blueberry slices in 50-60% of sugar solution at 40-90 ℃ for 20-30 minutes, taking out, standing at room temperature for 20-30 minutes, washing with water, draining, soaking in 10-20% of salt solution for 5-10 minutes, taking out, washing with water, and draining;
(3) vacuum freeze drying: crushing the dehydrated blueberry slices, sieving with a 20-40-mesh sieve, adding a drying assistant in an amount which is 0.01-0.03 times of the weight of the dehydrated blueberry slices, and freeze-drying in vacuum for 10-15 hours at a working pressure of 40-45Pa, a sublimation temperature of 50-55 ℃ and a resolution temperature of 60-65 ℃ to obtain blueberry powder;
(4) spray drying: continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 2-5 hours, wherein the air inlet temperature of a spray dryer is 150-160 ℃, and the air outlet temperature is 60-70 ℃ to obtain the blueberry powder;
(5) adding an antistaling agent which is 0.0005-0.001 time of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) and (3) granulation: boiling and granulating the mixed powder, wherein the particle size of the particles is 80-100 meshes;
(7) crushing: micronizing the granulated blueberry powder to obtain blueberry powder with the particle size of 3-5 μm;
(8) and (3) sterilization: sterilizing the blueberry powder, and storing the sterilized blueberry powder at room temperature in a dark place.
Preferably, the salt in step (2) is calcium chloride or sodium citrate.
Preferably, the drying aid in step (3) is maltodextrin or β -cyclodextrin.
Preferably, the sugar in step (2) is high fructose syrup or erythritol.
Preferably, the sugar solution treatment temperature in the step (2) is 60-70 ℃.
Specifically, in the present invention:
the blueberry is provided by Kao people, organic food company Limited in Dandong of Liaoning province.
Erythritol, CAS No.: 149-32-6, food grade erythritol provided by Shanghai Baishi Kai chemical science and technology Limited with product number C10835 is used.
Sodium citrate, CAS No.: 6132-04-3, food grade sodium citrate with product number MB2492 provided by Dalian Meiren biotechnology Limited.
Sorbic acid, CAS number: 110-44-1, food grade sorbic acid with the product number of BIOC-015N provided by the Bailingwei science and technology company Limited is adopted.
High fructose syrup, CAS No.: 69-79-4, and food-grade high fructose syrup provided by Shanbei Yuanseichu science and technology Limited.
Calcium chloride, CAS number: 7774-34-7, food grade calcium chloride of product number 010680 provided by Alfa aesar (China) chemical Co.
β -Cyclodextrin with CAS number 68168-23-0, food grade β -Cyclodextrin with product number S67466 provided by Shanghai Yong Ye Biotech limited.
The electronic balance was a model TB-114 electronic balance available from Denver, Inc. in the United states.
The vacuum freeze dryer is a model FZG/YZG vacuum freeze dryer provided by Yinshui Sai drying equipment, Inc. of Changzhou city.
The spray dryer used was a BILON-6000Y spray dryer available from Shanghai Bilang instruments, Inc.
The ultrafine grinder is an ultrafine grinder with model number WFJ-750 provided by Jiangyun particle machinery Co.
The electric heating constant temperature water tank is a three-hole electric heating constant temperature water tank with the model of DK-8D provided by Shanghai Qixin scientific instruments Co.
The boiling granulator is a special fruit and vegetable powder boiling granulator with model number FL provided by Yongchang granulation drying equipment limited company in Changzhou city.
Generally, vacuum freeze-drying can better maintain the original flavor of the food and reduce the loss of color, aroma, taste and nutrient components of the food, but the food is easy to absorb water in the vacuum freeze-drying process, so that the water content in the final product is higher. The water content of the spray-dried product is lower, but the temperature of the material is too high when the spray-dried powder is prepared, so that the original color and flavor of various raw materials cannot be well maintained, and the burnt flavor is easily generated because the fruits contain more glucose and fructose. The method combines vacuum freeze drying and spray drying, so that the water content of the blueberry powder is reduced, and the flavor of the blueberry powder is well maintained.
According to the method, the blueberry fruits are immersed in the high-concentration solution by adopting the salt solution immersion dehydration and sugar solution treatment dehydration methods, so that the dehydration effect is achieved, and meanwhile, the sugar permeating into the tissues of the blueberry fruits can play a certain role in protecting nutrient substances in the blueberries and is convenient to store for a long time. In addition, when the dehydrated blueberry fruits are dried, the drying time is greatly shortened, so that the energy consumption is saved.
The preparation method of the blueberry powder disclosed by the invention is less in nutrient loss and low in water content, maintains the original color, fragrance and taste of blueberry fruits, is comprehensive in nutrition, better in instant solubility and good in sensory quality, greatly prolongs the shelf life, and is convenient to package, store and transport.
Detailed Description
The present invention will be further described with reference to the following examples, which are intended to be illustrative only and not to be limiting of the invention in any way, and any person skilled in the art can modify the present invention by applying the teachings disclosed above and applying them to equivalent embodiments with equivalent modifications. Any simple modification or equivalent changes made to the following embodiments according to the technical essence of the present invention, without departing from the technical spirit of the present invention, fall within the scope of the present invention.
Example 1
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, blanching and dehydrating the blueberry slices for 20s by steam, taking out, and standing at room temperature for 30 minutes;
(3) crushing the blueberry slices subjected to steam blanching and dehydration treatment, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 15 hours to obtain blueberry powder, wherein the working pressure is 40Pa, the sublimation temperature is 50 ℃, and the resolution temperature is 60 ℃;
(4) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(5) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(6) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
The steam blanching machine adopts a model ZTJ-70 steam blanching machine provided by Beijing Yuanxiang vegetable food machinery factory.
Example 2
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, carrying out microwave dehydration treatment on the blueberry slices for 2 minutes, taking out the blueberry slices, and standing at room temperature for 30 minutes;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 15 hours to obtain blueberry powder, wherein the working pressure is 40Pa, the sublimation temperature is 50 ℃, and the resolution temperature is 60 ℃;
(4) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(5) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(6) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
The microwave oven is specifically a microwave oven with model number NN-GD567M provided by Sonar corporation.
Example 3
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 10% sodium citrate aqueous solution for 5 minutes, taking out, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving with a 40-mesh sieve, adding maltodextrin 0.01 times of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 15 hours to obtain blueberry powder, wherein the working pressure is 40Pa, the sublimation temperature is 50 ℃, and the resolution temperature is 60 ℃ to obtain the blueberry powder;
(4) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(5) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(6) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 4
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, soaking the blueberry slices in 10% sodium citrate aqueous solution for 5 minutes, taking out, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 5
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 80 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a sodium citrate aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the sodium citrate aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 6
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 80 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 7
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in a high fructose corn syrup aqueous solution with the mass fraction of 50% at 80 ℃ for 25 minutes, wherein the weight of the high fructose corn syrup aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 8
The preparation method of the blueberry powder comprises the following steps:
(1) selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in a high fructose corn syrup aqueous solution with the mass fraction of 50% at 80 ℃ for 25 minutes, wherein the weight of the high fructose corn syrup aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a sodium citrate aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the sodium citrate aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 9
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 40 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 10
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and airing;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 60 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) micronizing the mixed powder to obtain blueberry powder with particle size of 4 μm;
(7) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
Example 11
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 60 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving the crushed blueberry slices with a 40-mesh sieve, adding maltodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) boiling and granulating the blueberry powder, wherein the particle size of the particles is 80 meshes;
(7) micronizing the granulated blueberry powder to obtain blueberry powder with the particle size of 4 mu m;
(8) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
After the blueberry powder is stored for 30 days at room temperature in a dark place, the total number of bacterial colonies of the blueberry powder is determined by referring to the determination of the total bacterial colonies of GB4789.2 food hygiene microbiological inspection, and the total number of the bacterial colonies is 150 cfu/g.
Example 12
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 60 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving with a 40-mesh sieve, adding β -cyclodextrin which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) boiling and granulating the blueberry powder, wherein the particle size of the particles is 80 meshes;
(7) micronizing the granulated blueberry powder to obtain blueberry powder with the particle size of 4 mu m;
(8) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
After the blueberry powder is stored for 30 days at room temperature in a dark place, the total number of bacterial colonies of the blueberry powder is determined by referring to the determination of the total bacterial colonies of GB4789.2 food hygiene microbiological inspection, and the total number of the bacterial colonies is 300 cfu/g.
Example 13
(1) Selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, no deterioration and no plant diseases and insect pests, cleaning the blueberry fruits by flowing water, and draining;
(2) cutting blueberry fruits into slices with the thickness of 2mm to obtain blueberry slices, treating the blueberry slices in an erythritol aqueous solution with the mass fraction of 50% at 60 ℃ for 25 minutes, wherein the weight of the erythritol aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, standing at room temperature for 30 minutes, washing with water, draining, soaking in a calcium chloride aqueous solution with the mass fraction of 10% for 5 minutes, wherein the weight of the calcium chloride aqueous solution is 0.8 time of that of the blueberry slices, taking out the blueberry slices, washing with water, and draining;
(3) crushing the dehydrated blueberry slices, sieving with a 40-mesh sieve, adding a drying aid which is 0.01 time of the weight of the dehydrated blueberry slices, and carrying out vacuum freeze drying for 10 hours at the working pressure of 40Pa, the sublimation temperature of 50 ℃ and the resolution temperature of 60 ℃ to obtain blueberry powder;
(4) continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 5 hours, wherein the air inlet temperature of a spray dryer is 150 ℃, and the air outlet temperature is 60 ℃ to obtain the blueberry powder;
(5) adding sorbic acid which is 0.0005 times of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) boiling and granulating the blueberry powder, wherein the particle size of the particles is 80 meshes;
(7) micronizing the granulated blueberry powder to obtain blueberry powder with the particle size of 4 mu m;
(8) sterilizing blueberry powder in water bath at 80 deg.C for 12min, and storing the sterilized blueberry powder at room temperature in dark place.
The drying aid is prepared by mixing maltodextrin and β -cyclodextrin, and the mass ratio of the maltodextrin to the β -cyclodextrin is 1: 1.2.
After the blueberry powder is stored for 30 days at room temperature in a dark place, the total number of bacterial colonies of the blueberry powder is determined by referring to the determination of the total bacterial colonies of GB4789.2 food hygiene microbiological inspection, and the total number of the bacterial colonies is 20 cfu/g.
Test example 1
The blueberry powders of the examples 1 to 11 are stored for 30 days at room temperature in a dark place, the protein retention rate of the blueberry powders stored for 30 days is tested relative to that of the blueberry powders stored for 0 day, and the determination of the protein content is carried out by referring to GB 5009.5-2010 Kjeldahl method 'determination of protein in food'. The specific test results are shown in table 1.
Table 1: protein retention test meter
As can be seen from Table 1, the protein retention rates of examples 3-11 are significantly better than those of examples 1-2, and it can be seen that the osmotic dehydration treatment is beneficial to the retention of proteins in the blueberry powder. Comparing examples 5-8, the protein retention effect was better when erythritol and calcium chloride were used in example 6. Comparing example 6, example 9 and example 10, the blueberry tablet in example 10 has better protein retention effect when the processing temperature in the sugar solution is 60 ℃.
Test example 2
The blueberry powders of examples 1-10 were stored in the dark at room temperature for 30 days, and the water content of the blueberry powders was measured with reference to GB 5009.3-2003, "determination of moisture in food", using a halogen rapid moisture detector model MB35, provided by aohaus instruments (shanghai) ltd.
The specific test results are shown in table 2.
Table 2: water content test meter
As can be seen from Table 2, the water content of examples 4-11 is lower than that of examples 1-3, and it can be seen that the combination of vacuum freeze drying and spray drying is beneficial to reducing the water content in the blueberry powder. As can be seen from comparison of examples 5 to 8, erythritol and calcium chloride used in example 6 are more effective. Comparing example 6, example 9 and example 10, the water content of the blueberry tablet in example 10 is lowest when the processing temperature of the blueberry tablet in the sugar solution is 60 ℃.
Test example 3
The solubility of the blueberry powders of example 6 and examples 9-11 were tested. 1g of blueberry powder is weighed by an electronic balance (provided by Denver company in the United states, the model is TB-114), 50ml of water with the temperature of 50 ℃ is added, a glass rod is used for stirring, and the time for dissolving the blueberry powder is measured. The specific test results are shown in table 3.
Table 3: solubility test meter
As can be seen from table 3, in example 11, the solubility of the blueberry powder was significantly improved by the granulation method.
Claims (2)
1. The preparation method of the blueberry powder is characterized by comprising the following steps:
(1) cleaning: selecting fresh blueberry fruits with the maturity of more than eight percent, no rot, deterioration and no plant diseases and insect pests, cleaning and airing the blueberry fruits;
(2) and (3) dehydration treatment: cutting blueberry fruits into slices with the thickness of 2-4mm to obtain blueberry slices, processing the blueberry slices in 50-60% of sugar solution at 40-90 ℃ for 20-30 minutes, taking out, standing at room temperature for 20-30 minutes, washing with water, draining, soaking in 10-20% of salt solution for 5-10 minutes, taking out, washing with water, and draining;
(3) vacuum freeze drying: crushing the dehydrated blueberry slices, sieving with a 20-40-mesh sieve, adding a drying assistant in an amount which is 0.01-0.03 times of the weight of the dehydrated blueberry slices, and freeze-drying in vacuum for 10-15 hours at a working pressure of 40-45Pa, a sublimation temperature of 50-55 ℃ and a resolution temperature of 60-65 ℃ to obtain blueberry powder;
(4) spray drying: continuously spray-drying the blueberry powder subjected to vacuum freeze-drying for 2-5 hours, wherein the air inlet temperature of a spray dryer is 150-160 ℃, and the air outlet temperature is 60-70 ℃ to obtain the blueberry powder;
(5) adding an antistaling agent which is 0.0005-0.001 time of the weight of the blueberry powder into the blueberry powder, and uniformly mixing to obtain mixed powder;
(6) and (3) granulation: boiling and granulating the mixed powder, wherein the particle size of the particles is 80-100 meshes;
(7) crushing: micronizing the granulated blueberry powder to obtain blueberry powder with the particle size of 3-5 μm;
(8) and (3) sterilization: sterilizing blueberry powder, and storing the sterilized blueberry powder at room temperature in a dark place;
the salt in the step (2) is calcium chloride;
the sugar in the step (2) is erythritol;
the drying aid in the step (3) is maltodextrin or β -cyclodextrin.
2. A blueberry powder is characterized in that: processed by the method of claim 1.
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