CN108077701A - A kind of fructus crataegi pinnatifidae solid beverage and preparation method thereof - Google Patents
A kind of fructus crataegi pinnatifidae solid beverage and preparation method thereof Download PDFInfo
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- CN108077701A CN108077701A CN201711347569.5A CN201711347569A CN108077701A CN 108077701 A CN108077701 A CN 108077701A CN 201711347569 A CN201711347569 A CN 201711347569A CN 108077701 A CN108077701 A CN 108077701A
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- Prior art keywords
- fructus crataegi
- pulp
- crataegi pinnatifidae
- hawthorn
- solid beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 55
- 239000007787 solid Substances 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 38
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 38
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 38
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 36
- 235000010445 lecithin Nutrition 0.000 claims abstract description 36
- 239000000787 lecithin Substances 0.000 claims abstract description 36
- 229940067606 lecithin Drugs 0.000 claims abstract description 36
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 35
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000006286 aqueous extract Substances 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241001092040 Crataegus Species 0.000 claims description 143
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 143
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 143
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 143
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 143
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 143
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 143
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 143
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 143
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 143
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 143
- 239000000463 material Substances 0.000 claims description 71
- 238000001694 spray drying Methods 0.000 claims description 52
- 238000000265 homogenisation Methods 0.000 claims description 15
- 230000008520 organization Effects 0.000 claims description 12
- 235000013175 Crataegus laevigata Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 abstract description 11
- 238000012356 Product development Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 17
- 235000013312 flour Nutrition 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 11
- 229930003944 flavone Natural products 0.000 description 11
- 150000002212 flavone derivatives Chemical class 0.000 description 11
- 235000011949 flavones Nutrition 0.000 description 11
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 11
- 238000001035 drying Methods 0.000 description 9
- 238000002156 mixing Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 244000265913 Crataegus laevigata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002663 nebulization Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fructus crataegi pinnatifidae solid beverages, are prepared by the raw material of following mass percent：Haw pulp 22 33%, Icing Sugar 1.6 2.4%, maltodextrin 8 12%, cyclodextrine 1.3 2%, lecithin 0.5 0.8%, remaining be crataegutt aqueous extract.The invention also discloses the preparation methods of the fructus crataegi pinnatifidae solid beverage.The obtained fructus crataegi pinnatifidae solid beverage instant capacity of the present invention is preferable, drastically reduces the usage amount of maltodextrin, avoids viscous wall to the greatest extent, and the fruit powder of preparation is in good taste, bright, and a new way is opened up for fructus crataegi pinnatifidae processing and its new product development.
Description
Technical field
The present invention relates to a kind of fruit solid beverage and preparation method thereof more particularly to a kind of fructus crataegi pinnatifidae solid beverage and
Its preparation method.
Background technology
Fructus crataegi pinnatifidae is rosaceous plant, is grown on south china, Guilin, Baise, Jingxi and other places, has stronger resource
Advantage.It is Guangxi fructus crataegi pinnatifidae unique flavor, full of nutrition and with good medical value, but the processing skill of fructus crataegi pinnatifidae product
Art content is not high and product category is single, processes insufficient total amount, and main product has hawthorn cure, preserved haw, hawthorn tablet
Deng.In addition, fructus crataegi pinnatifidae Related product lacks follow-up research and development, at present, there are the productions such as Hawthorn Fruit Wine, the Hawthorn Vinegar of the research and development of some laboratories
Product.Guangxi fructus crataegi pinnatifidae industry needs a series of high, convenient, nutrient safe the product of added values to be developed.Fructus crataegi pinnatifidae is consolidated
Body beverage is a amusement and travel food for possessing more than feature, and meets industry demand and locality reality.
Spray drying is suitable for drying the liquid material of high juice content, can preferably retain nutrition and flavor, but big fruit
Sugar, the content of acid are high in the fruit juice of hawthorn, and in spray drying, material viscosity is larger, and Direct spraying dries wall easy to stick and blocks spray
Mouth, fruit powder is poor quality, and productivity is low.To improve problems, the drying aid of 40-60% need to be usually added in, drying aid is usual
Based on maltodextrin, auxiliary addition lecithin, cyclodextrin, soluble starch etc..Although after adding drying aid, nebulization efficiency obtains
To raising, but high-content drying aid influences flavor, color and luster and the nutritional ingredient of fruit powder, makes solid beverage quality decline.
The content of the invention
One of the objects of the present invention is to provide a kind of dissolubility is good, fructus crataegi pinnatifidae solid beverage of good mouthfeel.
Above-mentioned purpose of the present invention is achieved through the following technical solutions：A kind of fructus crataegi pinnatifidae solid beverage, by following quality
The raw material of percentage is prepared：
Fructus crataegi pinnatifidae pulp 22-33%
Icing Sugar 1.6-2.4%
Maltodextrin 8-12%
Cyclodextrine 1.3-2%
Lecithin 0.5-0.8%
Remaining is crataegutt aqueous extract.
The second object of the present invention is to provide a kind of preparation method of above-mentioned fructus crataegi pinnatifidae solid beverage.This method uses
Spray drying process carries out dry materials, solves and does not go out that powder, flour extraction be low, fruit powder product in fructus crataegi pinnatifidae fruit powder processing spray process
The problem of matter is bad.
Above-mentioned purpose of the present invention is achieved through the following technical solutions：A kind of fructus crataegi pinnatifidae method for preparing solid beverage thereof, bag
Include following steps：
(1) hawthorn pulp is prepared：Fructus crataegi pinnatifidae fruit is taken, is cleaned, stoning then by fructus crataegi pinnatifidae pulp crushing, adds in
Hawthorn pulp is made in crataegutt aqueous extract；
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp；
(3) hawthorn homogeneous：By the hawthorn pulp for being with the addition of auxiliary material at room temperature through high pressure homogenizer homogenization, make hawthorn
Pulp is in fine and smooth state；
(4) homogenate：It is pasted by the equal pulp grinder homogenate of hawthorn pulp high-speed organization to Icing Sugar, maltodextrin, the ring-type of homogeneous
Essence, lecithin and hawthorn pulp mixing；
(5) it is spray-dried：Through homogenate, treated that hawthorn pulp is spray-dried obtains fructus crataegi pinnatifidae solid beverage.
Spray drying condition in the step (5)：Inlet air temperature 140 ± 5-180 ± 5 DEG C, material concentration 16-24%,
Atomizer rotating speed 18000-21000r/min, feed rate 114-152ml/min.
In the step (1), fructus crataegi pinnatifidae fruit of the diameter more than 4cm is selected.
In the step (1), broken fructus crataegi pinnatifidae pulp and crataegutt aqueous extract are placed in beater
3-5min is beaten under the rotating speed of 2500-3500r/min, obtains hawthorn pulp.
Step (3) the mesohigh processing condition：Secondary valve homogeneous 8-12min.Since hawthorn fibre-bearing is more, so adopting
With longer homogenizing time, to obtain fine and smooth hawthorn pulp.
In the step (4), the rotating speed 3000-5000r/min of the equal pulp grinder of high-speed organization, homogenate time 3-5min.
The two of the object of the invention can also be achieved through the following technical solutions：A kind of fructus crataegi pinnatifidae solid beverage preparation side
Method comprises the following steps：
(1) hawthorn pulp is prepared：Fructus crataegi pinnatifidae fruit is taken, is cleaned, stoning then by fructus crataegi pinnatifidae pulp crushing, adds in
Hawthorn pulp is made in crataegutt aqueous extract；
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp；
(3) hawthorn homogeneous：By the hawthorn pulp for being with the addition of auxiliary material at room temperature through high pressure homogenizer homogenization, make hawthorn
Pulp is in fine and smooth state；
(4) stand：It stands：1-2h is stood by the hawthorn pulp of homogeneous.
(5) it is spray-dried：Through homogenate, treated that hawthorn pulp is spray-dried obtains fructus crataegi pinnatifidae solid beverage.
Spray drying condition in the step (5)：Inlet air temperature 140 ± 5-180 ± 5 DEG C, material concentration 16-24%,
Atomizer rotating speed 18000-21000r/min, feed rate 114-152ml/min.
In the step (1), fructus crataegi pinnatifidae fruit of the diameter more than 4cm is selected.
In the step (1), broken haw pulp is placed in beater and is beaten under the rotating speed of 2500-3500r/min
3-5min is starched, obtains hawthorn pulp.
Step (3) the mesohigh processing condition：Secondary valve homogeneous 8-12min.
In the step (4), the rotating speed 3000-5000r/min of the equal pulp grinder of high-speed organization, homogenate time 3-5min.
The present invention has the following advantages：
1. the fruit powder bright of fructus crataegi pinnatifidae solid beverage provided by the invention, the fragrance with Guangxi fructus crataegi pinnatifidae,
Full of nutrition, good mouthfeel, loosely without caking, pure flavor enhances nutritive value and human consumption is contributed to absorb powder,
It is high a added value, easy to carry, convenient, leisure, the product of health care.
2. the drying aid formed in the present invention with Icing Sugar, maltodextrin, cyclodextrine and lecithin is used for yellow to leaves of Hawthorn
Ketone water extract is embedded with hawthorn pulp.Homogenate is carried out using the equal pulp grinder of high-speed organization in preparation method, sugar can be made
Powder, maltodextrin, cyclodextrine, lecithin, crataegutt water extract and hawthorn pulp obtain being sufficiently mixed uniformly, improve
Embedding efficiency so as to efficiently avoid the generation of viscous wall in spray drying, improves flour extraction.Further, since drying aid
Embedding, functional component stability enhancing, extend shelf life.
3. the dosage for the drying aid that the present invention uses is greatly reduced compared with the prior art, and maltodextrin therein makes
Dosage is few, improves product quality.
4. present invention utilizes the haw berry resource that locality is abundant, exploitation haw berry solid beverage meets local actual industry
Demand.
Specific embodiment
Example 1 below -8 and dissolubility involved in comparative example 1-3, moisture and flour extraction assay method such as
Under：
1. dissolubility
It weighs the different powder sample 10g of granular size to disperse to pour into beaker, 60 DEG C or so of distillation is measured with graduated cylinder
Water 150mL is poured into beaker, is stirred clockwise along wall of cup with glass bar, records dissolution time, replication 3 times.
2. determination of moisture
It weighs 1g powder and is put into moisture teller measure.
3. the calculating of flour extraction
The weight m1 of hawthorn powder after spray drying, with added ingredients by weight when addition haw berry weight m2 before drying and allotment
The ratio of the sum of m3 is flour extraction.
4. material concentration=WSolid content/WSolution。
Embodiment 1
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
2%, remaining is crataegutt aqueous extract.
The preparation method of solid hawthorn beverage：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3000r/min's
3min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 4min under 3000r/min rotating speeds of homogeneous,
To Icing Sugar, maltodextrin, cyclodextrine, lecithin and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 20%, atomizer rotating speed 20000r/min, charging
Flow 133ml/min.The flour extraction of spray drying is 35.20%.Gained fructus crataegi pinnatifidae solid beverage water content 5.03%, dissolving
Property 95s.
Embodiment 2
Raw material：33% fructus crataegi pinnatifidae pulp, maltodextrin 12%, cyclodextrine 2%, lecithin 0.8%, Icing Sugar
2.4%, remaining is crataegutt aqueous extract.
The preparation method of solid hawthorn beverage：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 2500r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 3min under 4000r/min rotating speeds of homogeneous,
To Icing Sugar, maltodextrin, cyclodextrine, lecithin and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 24%, atomizer rotating speed 21000r/min, charging
Flow 152ml/min.The flour extraction 34.57% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 5.22%, dissolubility
100s。
Embodiment 3
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
1.6%, remaining is crataegutt aqueous extract.
The preparation method of solid hawthorn beverage：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3500r/min's
3.5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 5min under 5000r/min rotating speeds of homogeneous,
To Icing Sugar, maltodextrin, cyclodextrine, lecithin and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：160 ± 5 DEG C of inlet air temperature, material concentration 20%, atomizer rotating speed 21000r/min, charging
Flow 114ml/min.The flour extraction 35.86% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 4.09%, dissolubility
85s。
Embodiment 4
Raw material：22% fructus crataegi pinnatifidae pulp, maltodextrin 8%, cyclodextrine 1.4%, lecithin 0.54%, Icing Sugar
1.6%, remaining is crataegutt aqueous extract.
The preparation method of solid hawthorn beverage：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3000r/min's
4min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 4min under 5000r/min rotating speeds of homogeneous,
To Icing Sugar, maltodextrin, cyclodextrine, lecithin and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：180 ± 5 DEG C of inlet air temperature, material concentration 16%, atomizer rotating speed 21000r/min, charging
Flow 133ml/min.The flour extraction 34.81% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 4.08%, dissolubility
103s。
Embodiment 5
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
2%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3400r/min's
4.5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) stand：1h is stood by the hawthorn pulp of homogeneous, obtains the material for spray drying.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 20%, atomizer rotating speed 20000r/min, charging
Flow 133ml/min.The flour extraction of spray drying is 35.00%.Gained fructus crataegi pinnatifidae solid beverage water content 5.05%, dissolving
Property 96s.
Embodiment 6
Raw material：33% fructus crataegi pinnatifidae pulp, maltodextrin 12%, cyclodextrine 2%, lecithin 0.8%, Icing Sugar
2.4%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 2800r/min's
4min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) stand：1.5h is stood by the hawthorn pulp of homogeneous, obtains the material for spray drying.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 24%, atomizer rotating speed 21000r/min, charging
Flow 152ml/min.The flour extraction 34.8% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 5.15%, dissolubility
102s。
Embodiment 7
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
1.6%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3500r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) stand：2h is stood by the hawthorn pulp of homogeneous, obtains the material for spray drying.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：Inlet air temperature 160 ± DEG C, material concentration 20%, atomizer rotating speed 21000r/min, charging
Flow 114ml/min.The flour extraction 35.80% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 4.05%, dissolubility
84s。
Embodiment 8
Raw material：22% fructus crataegi pinnatifidae pulp, maltodextrin 8%, cyclodextrine 1.4%, lecithin 0.54%, Icing Sugar
1.6%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3300r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) stand：2h is stood by the hawthorn pulp of homogeneous, obtains the material for spray drying.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：180 ± 5 DEG C of inlet air temperature, material concentration 16%, atomizer rotating speed 21000r/min, charging
Flow 133ml/min.The flour extraction 34.70% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 4.00%, dissolubility
105s。
Comparative example 1
Raw material：33% fructus crataegi pinnatifidae pulp；Remaining is crataegutt water extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3000r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar is added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 4min under 5000r/min rotating speeds of homogeneous,
To Icing Sugar and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：180 ± 5 DEG C of inlet air temperature, material concentration 25%, atomizer rotating speed 21000r/min, charging
Flow 133ml/min.The flour extraction of spray drying is essentially 0%, and obtained material is block, gluey.
Comparative example 2
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
2%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3000r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) it is spray-dried：Material obtained by step (3) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 20%, atomizer rotating speed 20000r/min, charging
Flow 133ml/min.The flour extraction 30% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 5.21%.Flour extraction is shown
Write relatively low, dissolubility is not surveyed.
Comparative example 3
Raw material：27% fructus crataegi pinnatifidae pulp, maltodextrin 10%, cyclodextrine 1.68%, lecithin 0.67%, Icing Sugar
2%, remaining is crataegutt aqueous extract.
Preparation method：
(1) hawthorn pulp is prepared：The fructus crataegi pinnatifidae that diameter is taken to be more than 4cm is cleaned, stoning, then by fructus crataegi pinnatifidae pulp
It is broken.Broken fructus crataegi pinnatifidae pulp is placed in beater, flavone of hawthorn fruit aqueous extract is added in, 3000r/min's
5min is beaten under rotating speed, obtains hawthorn pulp.
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp.
(3) hawthorn homogeneous：By the hawthorn pulp for adding auxiliary material at room temperature through high pressure homogenizer homogenization 10min, make
Hawthorn pulp is in fine and smooth state.
(4) homogenate：By hawthorn pulp high-speed organization equal pulp grinder homogenate 4min under 5000r/min rotating speeds of homogeneous,
To Icing Sugar, maltodextrin, cyclodextrine, lecithin and hawthorn pulp mixing, the material for spray drying is obtained.
(5) it is spray-dried：Material obtained by step (4) is sent into spray drying tower and is dried, obtains fructus crataegi pinnatifidae
Solid beverage.Spray drying condition：140 ± 5 DEG C of inlet air temperature, material concentration 20%, atomizer rotating speed 18000r/min, charging
Flow 113ml/min.The flour extraction 30.59% of spray drying.Gained fructus crataegi pinnatifidae solid beverage water content 5.72%, dissolubility
110s。
Claims (10)
1. a kind of fructus crataegi pinnatifidae solid beverage, which is characterized in that be prepared by the raw material of following mass percent：
Haw pulp 22-33%
Icing Sugar 1.6-2.4%
Maltodextrin 8-12%
Cyclodextrine 1.3-2%
Lecithin 0.5-0.8%
Remaining is crataegutt aqueous extract.
2. the preparation method of a kind of fructus crataegi pinnatifidae solid beverage described in claim 1, which is characterized in that comprise the following steps：
(1) haw raw material pre-processes：Fructus crataegi pinnatifidae fruit is taken to clean, is enucleated, then by fructus crataegi pinnatifidae pulp, adds crataegutt
Hawthorn pulp is made in aqueous extract；
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp；
(3) hawthorn homogeneous：By the hawthorn pulp for being with the addition of auxiliary material at room temperature through high pressure homogenizer homogenization, make hawthorn pulp
In fine and smooth state；
(4) homogenate：It is uniformly mixed by the hawthorn pulp of homogeneous with the equal pulp grinder homogenate of high-speed organization to auxiliary material with hawthorn pulp；
(5) it is spray-dried：Through homogenate, treated that hawthorn pulp is spray-dried obtains fructus crataegi pinnatifidae solid beverage.
3. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 2, which is characterized in that in the step (5)
Spray drying condition for 140-180 DEG C of inlet air temperature, material concentration 16-24%, atomizer rotating speed 18000-21000r/min,
Feed rate 114-152ml/min.
4. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 2, which is characterized in that in the step (1),
The diameter of selection is more than the fructus crataegi pinnatifidae fruit of 4cm.
5. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 2, which is characterized in that in the step (1),
Broken haw pulp is placed in beater and is beaten 3-5min under the rotating speed of 2500-3500r/min, obtains hawthorn pulp.
6. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 2, which is characterized in that in the step (3)
High-pressure homogeneous condition：Secondary valve homogeneous 8-12min.
7. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 2, which is characterized in that in the step (4),
The rotating speed 3000-5000r/min of the equal pulp grinder of high-speed organization, homogenate time 3-5min.
8. the preparation method of a kind of fructus crataegi pinnatifidae solid beverage described in claim 1, which is characterized in that comprise the following steps：
(1) haw raw material pre-processes：Fructus crataegi pinnatifidae fruit is taken to clean, is enucleated, then by fructus crataegi pinnatifidae pulp, adds crataegutt
Hawthorn pulp is made in aqueous extract；
(2) auxiliary material is added：Icing Sugar, maltodextrin, cyclodextrine and lecithin are added in hawthorn pulp；
(3) hawthorn homogeneous：By the hawthorn pulp for being with the addition of auxiliary material at room temperature through high pressure homogenizer homogenization, make hawthorn pulp
In fine and smooth state；
(4) stand：1-2h is stood by the hawthorn pulp of homogeneous；
(5) it is spray-dried：Hawthorn pulp after stewing process is spray-dried to obtain fructus crataegi pinnatifidae solid beverage.
9. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 8, which is characterized in that in the step (1),
The diameter of selection is more than the fructus crataegi pinnatifidae fruit of 4cm, and broken haw pulp is placed in beater in 2500-3500r/min
Rotating speed under be beaten 3-5min, obtain hawthorn pulp；Step (3) the mesohigh processing condition：Secondary valve homogeneous 8-12min.
10. the preparation method of fructus crataegi pinnatifidae solid beverage according to claim 8, which is characterized in that in the step (5)
Spray drying condition for 140-180 DEG C of inlet air temperature, material concentration 16-24%, atomizer rotating speed 18000-21000r/min,
Feed rate 114-152ml/min.
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| CN111053177A (en) * | 2019-12-24 | 2020-04-24 | 武汉轻工大学 | Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof |
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