CN109043517A - A kind of purple composite instant powder and preparation method thereof - Google Patents

A kind of purple composite instant powder and preparation method thereof Download PDF

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Publication number
CN109043517A
CN109043517A CN201810886289.XA CN201810886289A CN109043517A CN 109043517 A CN109043517 A CN 109043517A CN 201810886289 A CN201810886289 A CN 201810886289A CN 109043517 A CN109043517 A CN 109043517A
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purple
powder
parts
fruit
lily
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丁胜华
张群
单杨
张菊华
李高阳
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HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
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    • 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
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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

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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Mycology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
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Abstract

The present invention provides a kind of purple composite instant powder, according to mass parts meter, 10~15 parts of blueberry powder, and 10~15 parts of red bayberry fruit powder, 20~25 parts of purple sweet potato powder, 20~25 parts of purple corn meal, 5~10 parts of purple lily root flour, 15~35 parts of auxiliary material.The present invention also provides the preparation methods of aforementioned purple composite instant powder.The present invention has many advantages, such as that full of nutrition and production is simple.

Description

A kind of purple composite instant powder and preparation method thereof
Technical field
The present invention relates to food and its processing technique fields, and in particular to a kind of purple composite instant powder and its preparation side Method.
Background technique
Have more coarse cereals nutrition powder and fruit vegetable powder on domestic and international market at present, but most products all have charger sheet One, nutrition arrangement is unreasonable, color is gloomy, brew is poor, poor taste, additive are excessive etc., and most products are using perfume (or spice) Essence carrys out blending gas, rather than fragrance is adjusted using the complementation of raw material, is not able to satisfy the demand of consuming public.
Blueberry Blueberry belongs to Ericaceae, cowberry platymiscium.Nutritional ingredient rich in, has in Blueberry Prevent the functions such as cranial nerve aging, protection eyesight, heart tonifying, anticancer, softening blood vessel, enhancing human immunity.Blueberry blueberry battalion It supports and enriches, be not only rich in conventional nutrients, but also contain anthocyanidin, flavonoids and polysaccharide compound extremely abundant, Have extremely strong medical value and an alimentary health-care function, referred to as " fruit queen " and " king of berry ", international food and agricultural organization by its It is classified as one of big healthy food of the mankind five.
Blueberry pulp is fine and smooth, seed is minimum, edible rate 100%, sweet and sour palatability, and has fragrant pleasant fragrance of feeling well, and is fresh Eat good merchantable brand.Blueberry has nutritive effect ingredient abundant, such as polyphenol, anthocyanidin, vitamin C, but blueberry fresh fruit water content is high, Not storage tolerance easily loses commodity value.
Red bayberry (scientific name: Myricarubra (Lour.) S. et Zucc.) belongs to Myruca ceas Myrica(Myrica) dungarunga or filling Wood plant has very high medicinal and edible value, has point in the area such as Chinese East China and Hunan, Guangdong, Guangxi, Guizhou Cloth.Red bayberry fruity is sour-sweet moderate, not only direct-edible, but also can be processed into red bayberry dry, sauce, preserved fruit etc., can also make wine, have quench the thirst, It the functions such as promotes the production of body fluid, is aid digestion.According to surveying and determination: the sugar content of high-quality waxberry flesh is 12%~13%, and acid content is 0.5%~1.1%, rich Containing cellulose, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds of amino acid beneficial to human body, Calcium, phosphorus, iron content will be higher by more than 10 times of other fruit in fruit.
Purple sweet potato (Ipomoea batatas (L.) Poir. Convolvulaceae Convolvulaceae Ipomoea) is called black potato, Potato meat is purple to darkviolet.The special healthcare function of purple sweet potato tool full of nutrition, protein, amino acid all easily by human consumption and It absorbing, is rich in selenium element, ferro element and anthocyanidin, the vitamin A being rich in can improve the mucomembranous epithelial cell of eyesight and skin, Vitamin C can be such that collagen protein normally synthesizes, and prevent and treat scorbutic generation.
Qarnet rice (Purple Corn), the protophyte in Andes have high phenolic compounds (phenolic ) and anthocyanidin (Anthocyanidins) compounds.Contain ten through the detection of Chinese agriculture grain quality supervision test center Eight kinds of amino acid, and contain 21 kinds of microelements and multivitamin and natural pigment needed by human, promote intelligence element Zinc and iron and calcium etc., mouthfeel was not only soft but also tender, and thin skin is smooth slightly sticky, and there are also a kind of special faint scent, so with Qarnet rice through adding Food made of work is a kind of superior natural delicious and nourishing health food.
Purple lily is the bulb of this kind of plant of lilium, edible containing abundant starch, is also made medicinal.Purple lily bulb contains There are the multiple nutritional components such as starch abundant, proteins,vitamins,and minerals, while being rich in anthocyanidin, polyphenol, polysaccharide, steroid Body saponin(e and alkaloid isoreactivity substance have invigorating heart and lung, reinforce the kidney, calm the nerves, function of spleen and stomach regulating and clearing and antitussive and other effects.Lily For middle protein content up to 9%~12%, lily fat content is extremely low, can be used as the plant resources of development and utilization low fat high protein.
Purple agricultural product are abundant, have preferable health-care effect, but individually there is also nutritional ingredients and function for processing and eating The limitation of single effect, such as individually edible red bayberry or blueberry, only a kind of fruit can keep the skin wet and vitamin and a small amount of Active constituent；Individually edible coarse cereals, are mainly to provide crude fibre and starch, but vitamin compares shortcoming；Independent edible lily, Purple lily is a lily to plant vegetables with type, mainly when vegetables are edible, can only also provide the nutrient that vegetables can be provided.About purple Color instant powder has no purple agricultural product Compound Machining product.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, and it is simple to provide a kind of full of nutrition and production Purple answer composite instant powder and preparation method thereof.
To solve the above problems, technical scheme is as follows:
A kind of purple composite instant powder, according to mass parts meter, 10~15 parts of blueberry powder, 10~15 parts of red bayberry fruit powder, purple sweet potato powder 20~25 parts, 20~25 parts of purple corn meal, 5~10 parts of purple lily root flour, 15~35 parts of auxiliary material.
Preferably, the auxiliary material is according to mass parts meter, and 5~10 parts of PURE WHEY, 5~10 parts of maltodextrin, citric acid 2~5 parts of sodium, 2~5 parts of xylitol, 2~5 parts of different Vc sodium.
The inventive concept total as one, the present invention also provides a kind of preparation methods of purple composite instant powder, specific to wrap Include following steps:
Fruit is obtained after defibrination, addition embedding medium and drying aid crushing, homogeneous, spray drying after using purple fruit as raw material blanching enzyme deactivation Powder；
Using purple coarse cereals as raw material cook rear defibrination, addition amylase and cellulase degradation, homogeneous, spray drying after coarse cereals Powder；
It adds protease hydrolyzed after using purple lily as raw material blanching enzyme deactivation after defibrination, addition amylase enzymolysis again, homogeneous, do by spraying Purple lily root flour is obtained after dry；
The purple fruit is blueberry or red bayberry, and the purple coarse cereals are purple sweet potato or Qarnet rice；
Fruit powder, coarse cereal powder, purple lily root flour are mixed with PURE WHEY, maltodextrin, sodium citrate, xylitol, different Vc sodium It is even, obtain purple composite instant powder.
Preferably, the preparation step of the purple lily root flour is specific as follows:
S1, it is placed in blanching enzyme deactivation 5 min~10 min in boiling water by raw material of purple lily, defibrination after cooling obtains purple lily slurries；
S2, purple lily slurries obtained by step S1 are warming up to 90 DEG C~95 DEG C, 60 min~90 of addition amylase heat preservation enzymatic hydrolysis Min is cooled to 40 DEG C~45 DEG C, and addition protease keeps the temperature and digest the h of 1.5 h~2, obtains purple lily suspension；
S3, purple lily root flour will be spray-dried to obtain after purple lily suspension homogeneous obtained by step S2.
Preferably, the amylase is 0.2 ‰~0.5 ‰ raw materials, and protease is 0.5 ‰~1.0 ‰ raw materials.
Preferably, the preparation step of the fruit powder is specific as follows:
Blanching enzyme deactivation 20 s~30 s, defibrination in boiling water are placed in as raw material using purple fruit respectively and obtain fruit pulp；
PURE WHEY and maltodextrin are added into fruit pulp to crush after embedding medium and drying aid, homogeneous is spray-dried Obtain fruit powder.
Preferably, in the preparation step of the fruit powder, PURE WHEY is 0.3%~0.5% raw material, maltodextrin 0.3% ~0.5% raw material.
Preferably, in the preparation step of the fruit powder, when fruit raw material is blueberry, in pulverising step specifically: first with The revolving speed soybean dietary fiber of the r/min of 8000 r/min~10,000 2 times~3 times, then with the r/min of 3400 r/min~3600 1.5 h of h~2 of revolving speed wet process high-energy ball milling.
Preferably, different Vc sodium and sodium citrate are added in the boiling water, the different Vc sodium is 0.3%~0.5% raw material, lemon Lemon acid sodium is 0.5%~1% raw material.
Preferably, the preparation step of the coarse cereal powder is specific as follows:
It is cooked using purple coarse cereals as raw material and is mixed with water, defibrination obtains coarse cereals slurries；
Coarse cereals slurries are warming up to 90 DEG C~95 DEG C, amylase is added and cellulase keeps the temperature and digest the h of 1 h~2, cool down It is filtered to room temperature, homogeneous is spray-dried to obtain coarse cereal powder；
The amylase is 0.03%~0.3% raw material, and the cellulase is 0.05%~0.1% raw material.
Compared with the prior art, the advantages of the present invention are as follows:
(1) a kind of purple composite instant powder of the invention, does not add preservative, does not use pigment, does not add sucrose, do not add perfume (or spice) Essence includes purple fruit (blueberry in raw material with color blueberry purple, red bayberry, purple sweet potato, Qarnet rice, purple lily etc. for raw material And red bayberry), purple vegetables (purple lily), purple coarse cereals (purple sweet potato and purple corn), anthocyanidin content is abundant, purple cellulose content Height, color value is high, full of nutrition comprehensive, wherein blueberry and red bayberry fruit flavor are strong, have anthocyanidin abundant and vitamin C (Vc), Qarnet rice starch rich content, purple sweet potato active constituent rich in, purple lily also contain other than content of starch is abundant There is certain vicidity, the consistency sense after purple composite instant powder reconstitutes, attractive color can be increased.The compound speed of purple of the invention Molten powder is full of nutrition, excellent in color, health-care effect are good, and it is good to reconstitute rear mellow in taste, exquisiteness, instant thickening effect, can keep away Exempt from precipitated and separated, can inhibit crystallization precipitation, carrier function is obvious, and product is made to have good mouthfeel.
International food and agricultural organization statistics, needed by human ascorbic 90% and vitamin A 60% come from vegetables.Vegetables are taken It is eaten with staple food, can not only increase the secretion of digestive juice, promoted appetite, the absorption by nutrition can also be provided, vegetables and fruits are for we It is most desirable, and it is most suitable for our physiological structures.And the time of gastric emptying food be it is different, vegetable and fruit is general Emptying in 3 hours is primary, and emptying in mixed type 4~5 hours is primary.So consider from compatibility, the time of gastric emptying etc. of nutrient, Purple composite instant powder of the invention is that have that nutrition is comprehensive, meets the physiological function of human body, is worthy to be popularized.
(2) a kind of purple composite instant powder of the invention, auxiliary material include PURE WHEY, maltodextrin, sodium citrate, wood Sugar alcohol, different Vc sodium.Water fruits and vegetables and coarse cereals are compounded in the present invention, and enhance protein, have vegetable and fruit coarse cereals Composite nutrient, wherein PURE WHEY is the food of the microelements such as fatty one kind, protein, sodium and potassium, with high purity, Absorptivity is high, amino acid composition is most reasonable, is not only easy digestion, but also have high biological value, efficient rate, high protein function Effect ratio and high usage, are the fine work in protein, the PURE WHEY in purple composite instant powder increases its protein Content, and dry effect is also embedded and helps, nutrient such as anthocyanidin and VC can be retained to greatest extent.
Maltodextrin dissolubility is good, plays the role of embedding and helps dry, can retain nutrient such as anthocyanidin to greatest extent And VC；Fluid passage can be formed between particle during reconstituting, penetrates into moisture faster inside powder particles and composite powder Complex compound is formed, prevents interaction between powder molecule from forming block.Maltodextrin makes powdery, granular solids beverage not The easy moisture absorption, prevented from caking, filling effect is good, is easily uniformly mixed, film forming and foam stability are strong, can assign food certain form And viscosity.
Sugariness is suitable with sucrose under xylitol room temperature, soluble easily in water, is the natural stabiliser of insulin, purple composite instant Xylitol is added in powder, taste is more preferably pure, and full of nutrition, food not will increase insulin in blood after, and blood glucose value is not It can rise, adaptation population is wide.
Sodium citrate is a kind of weak acid strong alkali salt, as acidity regulator, has excellent retarding performance and stability. Sodium citrate is used as acidity regulator, flavouring agent, stabilizer in food, beverage industry, has complexing of metal ion ability.Lemon Lemon acid sodium is to Ca2+、Mg2+Equal metal ions have good complexing power, to other metal ions, such as Fe2+Plasma also has very Good complexing power, reduces enzymatic browning and the non-enzymatic browning of beverage.
Sodium iso-vc is confirmed as pacifying by the World Health Organization, the World Food Programme, U.S. FDA and Canada and European Union Entirely, effective food additives, it is anti-oxidant, it prevents food rancid, can inhibit the activity of the oxidases of fruits and vegetables itself, prevent fruit The generation of vegetable browning phenomenon；It during fruit process, can prevent fruit from changing colour, can keep the color of food, natural flavor, It extends the shelf life, and without any side effects.
(3) preparation method of a kind of purple composite instant powder of the invention, by content of starch purple lily abundant, purple sweet potato and Qarnet rice has carried out starch degradation, has also carried out the degradation of cellulose to purple sweet potato and Qarnet rice, increases its soluble and absorbability, Be conducive to improve the mouthfeel of purple composite instant powder；In the preparation process of fruit powder, it is added to maltodextrin and PURE WHEY, The spray drying yield of red bayberry and blueberry powder is improved, the loss of active constituent anthocyanidin and Vc is reduced, retention rate may be up to 60%~80%, red bayberry and the entire fresh fruit of blueberry is utilized, remains the natural attribute of the nutritional ingredient of fruit powder.
(3) a kind of preparation method of purple composite instant powder of the invention has carried out Ultramicro-powder when preparing blueberry powder Broken and high-energy ball milling realizes ultramicro grinding to the seed of blueberry, increases powder brew, it can be achieved that the utilization of fruit entirely, improves Mouthfeel.
Specific embodiment
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention Protection scope.
Raw material employed in following embodiment and instrument are commercially available.
Embodiment 1
A kind of purple composite instant powder of the present embodiment, in terms of mass parts, including 10 parts of blueberry powders, 10 parts of red bayberry fruit powders, 25 Part purple sweet potato powder, 20 parts of purple corn meals, 5 parts of purple lily root flours and 15 parts of auxiliary materials, wherein auxiliary material includes 5 portions of maltodextrins, 5 parts of wheys Albumen powder, 2 parts of xylitols, 1 part of sodium citrate, 2 parts of different Vc sodium.
The preparation method of the purple composite instant powder of the present embodiment, comprising the following steps:
S1, purple lily root flour is prepared:
500g purple lily is cleaned up, divides valve, drains, takes 500g pure water, adds the different Vc sodium of 1.5g, 2.5g sodium citrate boils Boiling, pours into purple lily valve, boils 5 min, and cooling, by purple lily valve together with water defibrination, colloid mill fine grinding 2 obtains purple lily Slurries；
Purple lily slurries are warming up to 90 DEG C, 0.1 g Thermostable α-Amylase of addition keeps the temperature 60 min；40 DEG C are cooled to, addition 1.398 neutral proteinase of 0.25g heat preservation 1.5 h of enzymatic hydrolysis, obtain purple lily suspension；
By purple lily suspension homogeneous 1 time under 20 MPa pressure, at 180 DEG C of intake air temperature, 80 DEG C of air outlet temperature, air inlet It is spray-dried under the conditions of pressure 40MPa, 20 mL/min of feed speed, obtains the purple lily root flour that moisture content is 7%.
S2, preparation red bayberry all-fruit powder:
Red bayberry 1000g is cleaned up, is drained, 1000g water is taken, adds the different Vc sodium of 3g, 5g sodium citrate boils, and pours into red bayberry, heat 20s is scalded, red bayberry squeezes the juice together with water, is beaten, and screenings separation obtains cranberry juice；
Cranberry juice is taken, the PURE WHEY of 3g maltodextrin and 3g is added into juice, colloid mill fine grinding 2 obtains red bayberry suspension；
By red bayberry suspension homogeneous 2 times under 20 MPa pressure, at 100 DEG C of intake air temperature, 70 DEG C of air outlet temperature, air inlet pressure It is spray-dried under conditions of 40 MPa of power, 20 mL/min of feed speed, obtains the red bayberry all-fruit powder that moisture content is 7%.
The anthocyanidin content of red bayberry fresh fruit is 142 mg/100g, and Vc content is 74 mg/100g, moisture content 92%, sheet In embodiment, anthocyanidin content is 7.32 mg/100g in red bayberry all-fruit powder, and retention rate is 60 %, and Vc content is 3.82 mg/ 100g, retention rate are 60 %.
S3, blueberry all-fruit powder is prepared:
Blueberry 1000g is cleaned up, is drained, 1000g water is taken, adds the different Vc sodium of 3g, 5g sodium citrate boils, and pours into blueberry, heat 20s is scalded, mashing obtains blueberry slurries；
The PURE WHEY of addition 3g maltodextrin and 3g into blueberry slurries, colloid mill fine grinding 2, then with 8000 r/min's Working speed soybean dietary fiber 2 times, then wet process high-energy ball milling is carried out with the speed of grinding plate of 3400 r/min, by fine slag ball milling 1.5h obtains blueberry suspension；
Homogeneous 1 time under 20MPa pressure by blueberry suspension, at 100 DEG C of intake air temperature, 70 DEG C of air outlet temperature, air inlet pressure 40 MPa of power, 20 mL/min of feed speed adjust lower spray drying, obtain the blueberry all-fruit powder that moisture content is 7%.
The anthocyanidin content of blueberry fresh fruit is 163 mg/100g, and Vc content is 10 mg/100g, and moisture content is 72 %, In the present embodiment, anthocyanidin content is 29.45 mg/100g in blueberry all-fruit powder, and retention rate is 60 %；Vc content is 1.81 Mg/100g, retention rate are 60 %.
S4, purple sweet potato powder is prepared:
Purple sweet potato 2500g is cleaned up, is cooked, 3750g pure water is added and carries out defibrination, obtains purple sweet potato slurries；
Purple sweet potato slurries are warming up to 95 DEG C, add 1.25g thermostableα-amylase and 0.5g high temperature-resisting cellulase heat preservation enzymatic hydrolysis 2h is cooled to room temperature, and filtering obtains purple sweet potato suspension；
Homogeneous 2 times under 30MPa pressure by purple sweet potato suspension, at 200 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet pressure It is spray-dried under the conditions of 45 MPa of power, 40 mL/min of feed speed, obtains the purple sweet potato powder that moisture content is 7%.
S5, purple corn meal is prepared:
Qarnet rice 2000g is cleaned up, is dipped to without dry core, cooks, 2000g water is added and carries out defibrination, obtains Qarnet Rice & peanut milk liquid；
Qarnet Rice & peanut milk liquid is warming up to 90 DEG C, adds 0.6g thermostableα-amylase 0.03% and the heat preservation of 1g high temperature-resisting cellulase 1h is digested, room temperature is cooled to, filters, obtains purple corn suspension；
By purple corn suspension homogeneous 1 time under 20 MPa pressure, at 180 DEG C of intake air temperature, 80 DEG C of air outlet temperature, air inlet It is spray-dried under conditions of 40 MPa of pressure, 20 mL/min of feed speed, obtains the purple corn meal that moisture content is 7%.
S6, total mix: by above-mentioned purple lily root flour, blueberry all-fruit powder, red bayberry all-fruit powder, purple sweet potato powder, purple corn meal and 500g The different Vc sodium of PURE WHEY, 500g maltodextrin, 200g sodium citrate, 200g xylitol, 200g is uniformly mixed, and sterilization obtains Purple composite instant powder.
Comparative example 1
A kind of purple composite instant powder, in terms of mass parts, including 10 parts of blueberry powders, 10 parts of red bayberry fruit powders, 25 parts of purple sweet potato powders, 20 Part purple corn meal, 5 parts of purple lily root flours, 5 portions of maltodextrins, 5 parts of PURE WHEYs, 2 parts of xylitols, 1 part of sodium citrate, 2 parts it is different Vc sodium.
The preparation method of the present embodiment purple composite instant powder, comprising the following steps:
S1, purple lily root flour is prepared:
500g purple lily is cleaned up, divides valve, drains, takes 500g pure water, adds the different Vc sodium of 1.5g, 2.5g sodium citrate boils Boiling, pours into lily valve, boils 5 min, cooling, and by purple lily valve together with water defibrination, colloid mill fine grinding 2 obtains purple lily slurry Liquid；
Purple lily slurries are warming up to 90 DEG C, 0.1 g Thermostable α-Amylase of addition keeps the temperature 60 min；40 DEG C are cooled to, addition 1.398 neutral proteinase of 0.25g heat preservation 1.5 h of enzymatic hydrolysis, obtain purple lily suspension；
By purple lily suspension homogeneous 1 time under 20 MPa pressure, at 180 DEG C of intake air temperature, 80 DEG C of air outlet temperature, air inlet It is spray-dried under conditions of pressure 40MPa, 20 mL/min of feed speed, obtains the purple lily root flour that moisture content is 7%,；
S2, preparation red bayberry fruit powder
Red bayberry 1000g is cleaned up, is drained.1000g water is taken, the different Vc sodium of 3g is added, 5g sodium citrate boils, and pours into red bayberry, heat 20s is scalded, red bayberry squeezes the juice together with water, is beaten, and screenings separation obtains cranberry juice；
Cranberry juice is taken, colloid mill fine grinding 2 obtains red bayberry suspension；
By red bayberry suspension homogeneous 2 times under 20 MPa pressure, at 100 DEG C of intake air temperature, 70 DEG C of air outlet temperature, air inlet pressure It is spray-dried under the conditions of 40 MPa of power, 20 mL/min of feed speed, obtains the red bayberry fruit powder that moisture content is 7%.
In the present embodiment, red bayberry fruit powder anthocyanidin content is 3.66 mg/100g, and retention rate is 30 %；Vc content is 1.59 Mg/100g, retention rate are 25 %.
S3, preparation blueberry powder:
Blueberry 1000g is cleaned up, is drained, 1000g water is taken, adds the different Vc sodium of 3g, 5g sodium citrate boils, and pours into blueberry, heat 20s is scalded, mashing obtains blueberry slurries；
Take blueberry slurries, colloid mill fine grinding 2, with working speed soybean dietary fiber 2 times of 8000 r/min, then with 3400 The speed of grinding plate of r/min carries out wet process high-energy ball milling and fine slag ball milling 1.5h is obtained blueberry suspension；
Homogeneous 1 time under 20MPa pressure by blueberry suspension, at 100 DEG C of intake air temperature, 70 DEG C of air outlet temperature, air inlet pressure It is spray-dried under conditions of 40 MPa of power, 20 mL/min of feed speed, obtains the blueberry powder that moisture content is 7%.
In the present embodiment, blueberry powder anthocyanidin content is 9.82 mg/100g, and retention rate is 20 %；Vc content is 0.75 Mg/100g, retention rate are 25 %.
S4, purple sweet potato powder is prepared:
2500 g of purple sweet potato is cleaned up, is cooked, 3750 g pure water are added and carry out defibrination, obtain purple sweet potato slurries；
Purple sweet potato slurries are warming up to 95 DEG C, 1.25 g thermostableα-amylases is added and 0.5 g high temperature-resisting cellulase keeps the temperature enzyme 2h is solved, room temperature is cooled to, filters, obtains purple sweet potato suspension；
Homogeneous 2 times under 30MPa pressure by purple sweet potato suspension, at 200 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet pressure It is spray-dried under the conditions of 45 MPa of power, 40 mL/min of feed speed, obtains the purple sweet potato powder that moisture content is 7%.
S5, purple corn meal is prepared:
Qarnet rice 2000g is cleaned up, is dipped to without dry core, cooks, 2000g water is added and carries out defibrination, obtains Qarnet Rice & peanut milk liquid；
Qarnet Rice & peanut milk liquid is warming up to 90 DEG C, adds 0.6g thermostableα-amylase 0.03% and the heat preservation of 1g high temperature-resisting cellulase 1h is digested, room temperature is cooled to, filters, obtains purple corn suspension；
Homogeneous 1 time under 20MPa pressure by purple corn suspension, at 180 DEG C of intake air temperature, 80 DEG C of air outlet temperature, air inlet Pressure 40MPa is spray-dried under the conditions of the tune of 20 mL/min of feed speed, obtains the purple corn meal that moisture content is 7%.
S6, total mix: by above-mentioned prepared purple lily root flour, blueberry and red bayberry fruit powder, purple sweet potato powder, purple corn meal, 500g cream The different Vc sodium of albumin powder, 500g maltodextrin, 200g sodium citrate, 200g xylitol, 200g is uniformly mixed, and sterilization obtains purple Color composite instant powder.
In comparative example, in the spray-drying process of red bayberry and blueberry, it is not added with drying aid and embedding medium, i.e. maltodextrin And PURE WHEY, there is very big loss to the retention rate of anthocyanidin and Vc, falls below 25%.
Embodiment 2
A kind of purple composite instant powder of implementation, in terms of mass parts, including 15 parts of blueberry powders, 15 parts of red bayberry fruit powders, 20 parts Purple sweet potato powder, 25 parts of purple corn meals, 10 parts of purple lily root flours, 10 portions of maltodextrins, 10 parts of PURE WHEYs, 5 parts of xylitols, 5 parts of lemons Lemon acid sodium, 5 parts of different Vc sodium.
The preparation method of the purple composite instant powder of the present embodiment, comprising the following steps:
S1, purple lily root flour is prepared:
Purple lily 1000g is cleaned up, divides valve, drains, takes 1500g pure water, adds the different Vc sodium of 5g, 10g sodium citrate boils Boiling, pours into lily valve, boils 10 min, cooling, and by purple lily together with water defibrination, colloid mill fine grinding 3 obtains purple lily slurry Liquid；
Purple lily slurries are warming up to 95 DEG C, addition 0.5g thermostableα-amylase keeps the temperature 90min；45 DEG C are cooled to, 1g is added 1.398 neutral proteinases heat preservation enzymatic hydrolysis 2h, obtains purple lily suspension；
Homogeneous 2 times under 30MPa pressure by purple lily suspension, at 200 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet It is spray-dried under the conditions of pressure 45MPa, 40 mL/min of feed speed, obtains the purple lily root flour that moisture content is 5%；
S2, preparation red bayberry fruit powder:
Red bayberry 1500g is cleaned up, is drained, 2250g pure water is taken, adds the different Vc sodium of 7.5g, 15g sodium citrate is boiled, poured into Red bayberry, blanching 30s, red bayberry squeeze the juice together with water, are beaten, and screenings separation obtains cranberry juice；
Cranberry juice is taken, the PURE WHEY of 7.5g maltodextrin and 7.5g is added into juice, it is outstanding to obtain red bayberry for colloid mill fine grinding 3 Supernatant liquid；
By red bayberry suspension homogeneous 2 times under 30 MPa pressure, at 160 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet It is spray-dried under conditions of pressure 45MPa, 40 mL/min of feed speed, obtains the red bayberry fruit powder that moisture content is 5%.
In the present embodiment, red bayberry fruit powder anthocyanidin content is 9.57 mg/100g, retention rate 80%；Vc content is 4.98 Mg/100g, retention rate 80%.
S3, blueberry all-fruit powder is prepared:
Blueberry 1500g is cleaned up, is drained, 2250g pure water is taken, adds the different Vc sodium of 7.5g, 15g sodium citrate is boiled, poured into Blueberry, blanching 30s, blueberry are beaten together with water one, obtain blueberry slurries；
The PURE WHEY of 7.5g maltodextrin and 7.5g, colloid mill fine grinding 3, with 10000 r/ are added into blueberry slurries The working speed soybean dietary fiber of min 1 time, then wet process high-energy ball milling is carried out with the speed of grinding plate of 3600 r/min, by fine slag Ball milling 2h obtains blueberry suspension；
Homogeneous 2 times under 30MPa pressure by blueberry suspension, at 160 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet pressure It is spray-dried under conditions of power 45MPa, 40 mL/min of feed speed, obtains the blueberry all-fruit powder that moisture content is 5%.
In the present embodiment, blueberry powder anthocyanidin content is 38.43 mg/100g, and retention rate is 80 %；Vc content is 2.36 mg/100g, retention rate 80%.
S4, purple sweet potato powder is prepared:
Purple sweet potato 2000g is cleaned up, is cooked, 2000g pure water is added and carries out defibrination, obtains purple sweet potato slurries；
Purple sweet potato slurries are warming up to 90 DEG C, add 0.6g thermostableα-amylase and 0.2g high temperature-resisting cellulase heat preservation enzymatic hydrolysis 1h is cooled to room temperature, and filtering obtains purple sweet potato suspension；
Homogeneous 1 time under 20MPa pressure by purple sweet potato suspension, at 180 DEG C of intake air temperature, 80 DEG C of air outlet temperature, air inlet pressure It is spray-dried under conditions of 40 MPa of power, 20 mL/min of feed speed, obtains the purple sweet potato powder that moisture content is 5%.
S5, purple corn meal is prepared:
Qarnet rice 2500g is cleaned up, is dipped to without dry core, cooks, 3750g pure water is added and carries out defibrination, obtains Qarnet rice Slurries；
Qarnet Rice & peanut milk liquid is warming up to 95 DEG C, adds 7.5g thermostableα-amylase and 2.5g high temperature-resisting cellulase heat preservation enzymatic hydrolysis 2h is cooled to room temperature, and filtering obtains purple corn suspension；
Homogeneous 2 times under 30MPa pressure by purple corn suspension, at 200 DEG C of intake air temperature, 100 DEG C of air outlet temperature, air inlet It is spray-dried under conditions of pressure 45MPa, 40 mL/min of feed speed, obtains the purple corn meal that moisture content is 5%.
S6, total mix: by above-mentioned produced purple lily root flour, the full powder of blueberry, red bayberry fruit powder, purple sweet potato powder, purple corn meal, The different Vc sodium of 1000g PURE WHEY, 1000g maltodextrin, 500g sodium citrate, 500g xylitol, 500g is uniformly mixed, and is obtained Purple composite instant powder.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form.Though So the present invention is disclosed as above with preferred embodiment, and however, it is not intended to limit the invention.It is any to be familiar with those skilled in the art Member, in the case where not departing from Spirit Essence of the invention and technical solution, all using in the methods and techniques of the disclosure above Appearance makes many possible changes and modifications or equivalent example modified to equivalent change to technical solution of the present invention.Therefore, Anything that does not depart from the technical scheme of the invention are made to the above embodiment any simple according to the technical essence of the invention Modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.

Claims (10)

1. a kind of purple composite instant powder, which is characterized in that according to mass parts meter, 10~15 parts of blueberry powder, red bayberry fruit powder 10 ~15 parts, 20~25 parts of purple sweet potato powder, 20~25 parts of purple corn meal, 5~10 parts of purple lily root flour, 15~35 parts of auxiliary material.
2. purple composite instant powder according to claim 1, which is characterized in that the auxiliary material is according to mass parts meter, whey 5~10 parts of albumen powder, 5~10 parts of maltodextrin, 2~5 parts of sodium citrate, 2~5 parts of xylitol, 2~5 parts of different Vc sodium.
3. a kind of preparation method of purple composite instant powder according to claim 1 or 2, which is characterized in that specifically include Following steps:
Fruit is obtained after defibrination, addition embedding medium and drying aid crushing, homogeneous, spray drying after using purple fruit as raw material blanching enzyme deactivation Powder；
Using purple coarse cereals as raw material cook rear defibrination, addition amylase and cellulase degradation, homogeneous, spray drying after coarse cereals Powder；
It adds protease hydrolyzed after using purple lily as raw material blanching enzyme deactivation after defibrination, addition amylase enzymolysis again, homogeneous, do by spraying Purple lily root flour is obtained after dry；
The purple fruit is blueberry or red bayberry, and the purple coarse cereals are purple sweet potato or Qarnet rice；
Fruit powder, coarse cereal powder, purple lily root flour are mixed with PURE WHEY, maltodextrin, sodium citrate, xylitol, different Vc sodium It is even, obtain purple composite instant powder.
4. the preparation method of purple composite instant powder according to claim 3, which is characterized in that the system of the purple lily root flour Standby step is specific as follows:
S1, it is placed in blanching enzyme deactivation 5 min~10 min in boiling water by raw material of purple lily, defibrination after cooling obtains purple lily slurries；
S2, purple lily slurries obtained by step S1 are warming up to 90 DEG C~95 DEG C, 60 min~90 of addition amylase heat preservation enzymatic hydrolysis Min is cooled to 40 DEG C~45 DEG C, and addition protease keeps the temperature and digest the h of 1.5 h~2, obtains purple lily suspension；
S3, purple lily root flour will be spray-dried to obtain after purple lily suspension homogeneous obtained by step S2.
5. the preparation method of purple composite instant powder according to claim 4, which is characterized in that the amylase is 0.2 ‰~0.5 ‰ raw materials, protease are 0.5 ‰~1.0 ‰ raw materials.
6. the preparation method of purple composite instant powder according to claim 4, which is characterized in that the preparation of the fruit powder walks It is rapid specific as follows:
Blanching enzyme deactivation 20 s~30 s, defibrination in boiling water are placed in as raw material using purple fruit respectively and obtain fruit pulp；
PURE WHEY and maltodextrin are added into fruit pulp to crush after embedding medium and drying aid, homogeneous is spray-dried Obtain fruit powder.
7. the preparation method of purple composite instant powder according to claim 6, which is characterized in that the preparation of the fruit powder walks In rapid, PURE WHEY is 0.3%~0.5% raw material, and maltodextrin is 0.3%~0.5% raw material.
8. the preparation method of purple composite instant powder according to claim 7, which is characterized in that the preparation of the fruit powder walks In rapid, when fruit raw material is blueberry, in pulverising step specifically: first wet with the revolving speed of the r/min of 8000 r/min~10000 Method pulverizes 2 times~3 times, then with 1.5 h of h~2 of revolving speed wet process high-energy ball milling of the r/min of 3400 r/min~3600.
9. the preparation method of purple composite instant powder according to any one of claims 4 to 8, which is characterized in that described Different Vc sodium and sodium citrate are added in boiling water, the different Vc sodium is 0.3%~0.5% raw material, and sodium citrate is 0.5%~1% former Material.
10. according to the preparation method of the described in any item purple composite instant powder of claim 4 to 8, which is characterized in that described miscellaneous The preparation step of grain powder is specific as follows:
It is cooked using purple coarse cereals as raw material and is mixed with water, defibrination obtains coarse cereals slurries；
Coarse cereals slurries are warming up to 90 DEG C~95 DEG C, amylase is added and cellulase keeps the temperature and digest the h of 1 h~2, cool down It is filtered to room temperature, homogeneous is spray-dried to obtain coarse cereal powder；
The amylase is 0.03%~0.3% raw material, and the cellulase is 0.05%~0.1% raw material.
CN201810886289.XA 2018-08-06 2018-08-06 A kind of purple composite instant powder and preparation method thereof Pending CN109043517A (en)

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Application publication date: 20181221