CN107594407A - A kind of preparation method of cool humid zone powder - Google Patents
A kind of preparation method of cool humid zone powder Download PDFInfo
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- CN107594407A CN107594407A CN201710846898.8A CN201710846898A CN107594407A CN 107594407 A CN107594407 A CN 107594407A CN 201710846898 A CN201710846898 A CN 201710846898A CN 107594407 A CN107594407 A CN 107594407A
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- powder
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- humid zone
- cool humid
- pulp
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Abstract
The invention discloses a kind of deep processing mode of cool humid zone, that is the preparation method of cool humid zone powder, using concentration technique twice, improve the soluble solid content of fruit juice, not only it is more beneficial for spray-drying process, it is allowed to more save, reduces energy consumption, additionally it is possible to improve the flavor and nutritive value of fruit powder；Apple power is produced using spray drying, can not only make fruit powder particle fine and smooth uniformly, and the nutritional ingredient in fruit juice such as Polyphenols and Flavonoid substances can be retained to greatest extent；The preservatives such as traditional ascorbic acid are substituted using superelevation Gel baits albumen powder, not only natural health, favorable anti-corrosion effect, and manufactured apple powder gets damp speed reduction, can keep the drying regime of longer time.
Description
Technical field
The present invention relates to technical field of food deep processing, more particularly to a kind of preparation method of cool humid zone powder.
Background technology
Apple is a kind of most common fruit, and nutritious, resource is numerous, there is the world four big fruit (apple, grape, mandarin orange
Tangerine and banana) hat title.Apple contains abundant carbohydrate, and the thing such as protein, fat, various vitamins and mineral matter
Matter, also there is the composition of biological effect containing such as apple polyphenol, triterpene and phytosterol；China's apple resource enriches, species
It is various, therefore there is very high nutrition and economic value.The apple in China is consumed based on eating raw at present, and the working modulus of apple is not
Height, intensive processing product is also relatively fewer, and inspissated juice occupies significant proportion in processed goods, and apple drying technology does not develop into also
It is ripe；Compared with other apple converted products, apple powder is readily transported, stored, and maintains the original nutrition of apple, flavor, improves
The shelf-life of product, can solve the problems, such as season and region to a certain extent, improve the processing and utilization degree of apple.
Cool humid zone be Agricultural University Of Shenyang in 1978 using winter resistance strong and fruit quality difference Dongguang for female parent and fruit
Extremely upper and winter resistance difference the Fuji of real quality is hybridized for male parent, and cold-resistant, high yield, the fruit quality selected is excellent, brachyplast property
The significantly excellent apple variety of shape.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of preparation method of cool humid zone powder.
Technical scheme is as follows：
A kind of preparation method of cool humid zone powder, comprises the following steps：
(1) by cool humid zone fresh fruit, after cleaning stoning stripping and slicing, homogenate is broken into refiner under normal temperature；
(2) superelevation Gel baits albumen powder and citric acid and malic acid are added into gained pulp after step (1) processing；
(3) pectase and cellulase are added into gained pulp after step (2) processing, and is digested at 50-60 DEG C
1.5-2.5h；
(4) pulp after step (3) processing is obtained into cider with filter-cloth filtering；
(5) fruit juice obtained by step (4) is put into freezer and freezes and then thawed, removed ice cube and collect fruit juice,
Freezer freezing is placed into, then thaws, is repeated 3 times, to improve soluble solid content in fruit juice；
(6) fruit juice obtained by step (5) is added into drying aid maltodextrin according to a certain percentage, stirred；
(7) raw material obtained by step (6) is concentrated in vacuo, increases its solid content, be more beneficial for being spray-dried
Processing；
(8) raw material obtained by step (7) is spray-dried according to the combination of certain spray drying parameters, obtains cool humid zone
Powder.
Preferably, in described step (2), superelevation Gel baits albumen powder is made up of Egg-white by modification, gel strength
≥1000g*cm-2。
Preferably, in described step (2), the addition of superelevation Gel baits albumen powder is the 0.1-0.3% of pulp, lemon
The addition of acid is the 0.2-0.5% of pulp, and the addition of malic acid is the 0.2-0.5% of pulp.
Preferably, in described step (3), the addition of pectase and cellulase is 0.3-0.8% in pulp.
Preferably, in described step (6), the pressure of vacuum concentration is 0.05-0.09MPa.
Preferably, in described step (7), the parameter of spray drying is：EAT is 160-175 DEG C, leaving air temp
For 70-85 DEG C, wriggling flow rate pump is 400-600mL/h.
The present invention is advantageous in that：A kind of deep processing mode i.e. cool humid zone for providing cool humid zone of the present invention
The preparation method of powder, using concentration technique twice, the soluble solid content of fruit juice is improved, it is dry to be not only more beneficial for spraying
Dry process, it is allowed to more save, reduces energy consumption, additionally it is possible to improve the flavor and nutritive value of fruit powder；Produced using spray drying
Apple power, can not only make fruit powder particle fine and smooth uniformly, and can retain to greatest extent in fruit juice such as Polyphenols and
The nutritional ingredient of Flavonoid substances etc.；The preservatives such as traditional ascorbic acid are substituted using superelevation Gel baits albumen powder, not only day
So health, favorable anti-corrosion effect, and manufactured apple powder gets damp speed reduction, can keep the drying regime of longer time.
Embodiment
Embodiment 1
A kind of preparation method of cool humid zone powder, comprises the following steps：
Apple 500g is taken, the cleaning stoning stripping and slicing under normal temperature, homogenate is broken into using refiner, adds 1g superelevation Gel baits eggs
White powder, 1.5g citric acids, 1.5g malic acid, stir, add 2.5g pectases and cellulase digests under the conditions of 55 DEG C
2h.Apple pulp after enzymolysis is obtained into cider with filter-cloth filtering, is put into -15 DEG C of freezer and is freezed and then thawed,
Remove ice cube and collect fruit juice, place into freezer freezing, then thaw, be repeated 3 times.75g wheats are added into the cider after concentration
Bud dextrin simultaneously stirs, then in vacuum 0.07MPa, evaporating temperature is concentrated in vacuo to original volume 1/2 under conditions of being 50 DEG C
Left and right, according to parameter combination：EAT is 170 DEG C, and leaving air temp is 80 DEG C, and wriggling flow rate pump is that 500mL/h is sprayed
Dry, obtain apple powder 108.7g.
Embodiment 2
A kind of preparation method of cool humid zone powder, comprises the following steps：
Apple 1kg is taken, the cleaning stoning stripping and slicing under normal temperature, homogenate is broken into using refiner, adds 2g superelevation Gel baits eggs
White powder, 3g citric acids, 3g malic acid, stir, add 5g pectases and cellulase digests 2h under the conditions of 60 DEG C.By enzyme
Apple pulp after solution obtains cider with filter-cloth filtering, is put into -18 DEG C of freezer and freezes and then thawed, and removes ice cube
Fruit juice is collected, freezer freezing is placed into, then thaws, be repeated 3 times.160g maltodextrins are added into the cider after concentration simultaneously
Stir, then in vacuum 0.09MPa, evaporating temperature is concentrated in vacuo to original volume 1/2 or so under conditions of being 55 DEG C, according to
Parameter combination：EAT is 175 DEG C, and leaving air temp is 85 DEG C, and wriggling flow rate pump is that 400mL/h is spray-dried, and is obtained
Apple powder 218.5g.
Embodiment 3
A kind of preparation method of cool humid zone powder, comprises the following steps：
Apple 2kg is taken, the cleaning stoning stripping and slicing under normal temperature, homogenate is broken into using refiner, adds 4g superelevation Gel baits eggs
White powder, 6g citric acids, 6g malic acid, stir, add 10g pectases and cellulase digests 2h under the conditions of 50 DEG C.Will
Apple pulp after enzymolysis obtains cider with filter-cloth filtering, is put into -12 DEG C of freezer and freezes and then thawed, goes deicing
Block collects fruit juice, places into freezer freezing, then thaws, be repeated 3 times.310g maltodextrins are added into the cider after concentration
And stir, then in vacuum 0.05MPa, evaporating temperature is concentrated in vacuo to original volume 1/2 or so under conditions of being 45 DEG C, presses
According to parameter combination：EAT is 160 DEG C, and leaving air temp is 70 DEG C, and wriggling flow rate pump is that 600mL/h is spray-dried, and is obtained
To apple powder 473.6g.
Comparative example 1
Superelevation Gel baits albumen powder in embodiment 1 is replaced with into ascorbic acid, remaining preparation condition is constant.
Comparative example 2
Maltodextrin in embodiment 1 is removed, remaining preparation condition is constant.
The speed of getting damp of embodiment 1-3 and comparative example 1-2 apple powder is tested below, obtains following test knot
Fruit.
In 25 DEG C, 60%R.H. open-top receptacle, tiling is put into 20g apple powder samples, detects its change of moisture content feelings
Condition.
By above test data it is recognised that the present invention cool humid zone powder, due to adding superelevation Gel baits albumen powder,
Its speed of getting damp substantially reduces, and is cooperated with traditional drying aid maltodextrin, better.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of cool humid zone powder, it is characterised in that comprise the following steps：
(1) by cool humid zone fresh fruit, after cleaning stoning stripping and slicing, homogenate is broken into refiner under normal temperature；
(2) superelevation Gel baits albumen powder and citric acid and malic acid are added into gained pulp after step (1) processing；
(3) pectase and cellulase are added into gained pulp after step (2) processing, and 1.5- is digested at 50-60 DEG C
2.5h；
(4) pulp after step (3) processing is obtained into cider with filter-cloth filtering；
(5) fruit juice obtained by step (4) is put into freezer and freezes and then thawed, removed ice cube and collect fruit juice, then put
Enter freezer freezing, then thaw, be repeated 3 times, to improve soluble solid content in fruit juice；
(6) fruit juice obtained by step (5) is added into drying aid maltodextrin according to a certain percentage, stirred；
(7) raw material obtained by step (6) is concentrated in vacuo, increases its solid content, be more beneficial for spray drying treatment；
(8) raw material obtained by step (7) is spray-dried according to the combination of certain spray drying parameters, obtains cool humid zone powder.
2. the preparation method of cool humid zone powder as claimed in claim 1, it is characterised in that in described step (2), superelevation is coagulated
Colloidality albumen powder is made up of Egg-white by modification, gel strength >=1000g*cm-2.
3. the preparation method of cool humid zone powder as claimed in claim 1, it is characterised in that in described step (2), superelevation is coagulated
The addition of colloidality albumen powder is the 0.1-0.3% of pulp, and the addition of citric acid is the 0.2-0.5% of pulp, malic acid
Addition is the 0.2-0.5% of pulp.
4. the preparation method of cool humid zone powder as claimed in claim 1, it is characterised in that in described step (3), in pulp
The addition of pectase and cellulase is 0.3-0.8%.
5. the preparation method of cool humid zone powder as claimed in claim 1, it is characterised in that in described step (6), vacuum is dense
The pressure of contracting is 0.05-0.09MPa.
6. the preparation method of cool humid zone powder as claimed in claim 1, it is characterised in that in described step (7), spraying is dry
Dry parameter is：EAT is 160-175 DEG C, and leaving air temp is 70-85 DEG C, and wriggling flow rate pump is 400-600mL/h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710846898.8A CN107594407A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of cool humid zone powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710846898.8A CN107594407A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of cool humid zone powder |
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| CN107594407A true CN107594407A (en) | 2018-01-19 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463604A (en) * | 2018-10-17 | 2019-03-15 | 沈阳农业大学 | A kind of cool humid zone coarse cereal solid beverage |
| CN113287696A (en) * | 2021-05-09 | 2021-08-24 | 许昌优加粮农产品开发有限公司 | Processing method of fruit powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771836A (en) * | 2005-10-14 | 2006-05-17 | 天津科技大学 | Apple powder making process |
| CN101088385A (en) * | 2007-05-25 | 2007-12-19 | 郑金营 | Recipe and production process of olive powder |
| CN107156584A (en) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | A kind of preparation method of not old certain kind of berries dried fruit juice |
-
2017
- 2017-09-19 CN CN201710846898.8A patent/CN107594407A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771836A (en) * | 2005-10-14 | 2006-05-17 | 天津科技大学 | Apple powder making process |
| CN101088385A (en) * | 2007-05-25 | 2007-12-19 | 郑金营 | Recipe and production process of olive powder |
| CN107156584A (en) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | A kind of preparation method of not old certain kind of berries dried fruit juice |
Non-Patent Citations (1)
| Title |
|---|
| 许春英，等: "天然苹果粉生产工艺及关键技术的研究", 《2006中国科协年会》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463604A (en) * | 2018-10-17 | 2019-03-15 | 沈阳农业大学 | A kind of cool humid zone coarse cereal solid beverage |
| CN113287696A (en) * | 2021-05-09 | 2021-08-24 | 许昌优加粮农产品开发有限公司 | Processing method of fruit powder |
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Effective date of abandoning: 20210730 |