CN1095910A - The method of fruit powder take orange sauce as raw material production - Google Patents
The method of fruit powder take orange sauce as raw material production Download PDFInfo
- Publication number
- CN1095910A CN1095910A CN 94103813 CN94103813A CN1095910A CN 1095910 A CN1095910 A CN 1095910A CN 94103813 CN94103813 CN 94103813 CN 94103813 A CN94103813 A CN 94103813A CN 1095910 A CN1095910 A CN 1095910A
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- Prior art keywords
- fruit powder
- lemon
- littleization
- jam
- orange
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Abstract
With orange sauce is that to relate to a kind of be the process that raw material is produced solid fruit powder with orange sauce or jam with lemon for the method for raw material production fruit powder, its production technology comprises hydrolysis, littleization, concentrate and 4 procedures such as spray-drying, promptly at first utilize biology enzyme and organic acid that orange sauce or jam with lemon are hydrolyzed to solubility colloidal solution, add suitable auxiliary material then and carry out littleization processing and concentrate, be spray dried to solid fruit powder at last.Technology of the present invention is simple, can take full advantage of citrus or lemon residue, improves the economy that orange juice or lemon juice are produced, and the solid of producing fruit powder particles is even, and the water solubility is good, so be specially adapted to the secondary development of citrus or lemon residue.
Description
The present invention relates to a kind of process of producing solid fruit powder take orange sauce or jam with lemon as raw material.
With the citrus is that raw material is produced in the technical process of orange juice, and the residue that the raw material citrus carries over after squeezing the juice is orange sauce.Check except that the orange juice that contains 30-40%, also contains amounts of protein, crude fibre, cytoplasm and multiple nutrients material, as hesperidin, chromocor compound, vitamin A, B, C, D, solatene and various trace elements in the orange sauce according to one's analysis.Therefore, the orange sauce as orange juice production technology byproduct still has very high nutritive value.Obviously, if the orange sauce that the orange juice production technology is left over further developed, the citrus raw material is fully utilized and will greatly improves the economy that orange juice is produced.
Purpose of the present invention namely is to obtain a kind of process that orange sauce further can be processed into solid fruit powder, in the hope of taking full advantage of the raw material citrus also and then improving the economy that orange juice is produced.
To achieve these goals, the present invention at first utilizes biology enzyme and organic acid that orange sauce is hydrolyzed to solubility colloidal solution, adds then suitable auxiliary material and carries out littleization processing and concentrate, and is spray dried at last solid fruit powder.Technology of the present invention is equally applicable to jam with lemon is processed into solid fruit powder.Is that the technical characterictic of the method for raw material production fruit powder be described in further detail to the present invention with orange sauce below in conjunction with specific embodiment.
The method of the present invention's fruit powder take orange sauce as raw material production mainly comprises hydrolysis, littleization, concentrates and spray-drying 4 procedures, namely at first utilize pectase and protease wherein, Glucoamylase hydrolysis orange sauce or jam with lemon, and then utilize further hydrolysis crude fibre wherein of acetic acid and citric acid, make it to become good, the stable colloidal solution of solubility property, after in colloidal solution, adding suitable auxiliary material (for example maltodextrin and salt) and carrying out littleization processing and concentrate, adopt spray drying process namely to obtain uniform particles, solid fruit powder that the water solubility is good.
Hydrolyzing process is one of operation most crucial among the present invention, can carry out according to the following steps (once to be hydrolyzed 5000 kilograms of orange sauce or jam with lemon as example) in heat insulation tank:
A, orange sauce or jam with lemon are placed in the insulation jar;
B, add acetic acid or citric acid in the heat insulation tank, to adjust its pH value as 1.5-6.5;
C, add pectase (2-4 ten thousand units/gram) 500-1200 gram in the heat insulation tank, under 30-60 ℃ tank temperature, kept 1-2 hour;
D, add citric acid or acetic acid 5-20 kilogram in the heat insulation tank, under 50-90 ℃ tank temperature, kept 1-2 hour;
E, add salt 2.5-5 kilogram and maltodextrin (DE value 9-12) 50-200 kilogram in the heat insulation tank.
Littleization processing can be carried out in two steps, promptly at first uses colloid mill (6-10 μ m) that the feed liquid after the hydrolysis is carried out once littleization processing, and then carries out the processing of littleization of secondary with high pressure homogeneous pump (30-60MPa).
Enrichment process can adopt thin film evaporator will be through the feed liquid evaporation and concentration after the littleization processing to the 30-50%(weight ratio under 90-94 ℃ the temperature).
Spray-drying is to utilize the feed liquid after Centrafugal spray drying tower will concentrate to be spray dried to rapidly solid fruit powder.
Technology of the present invention is simple, can take full advantage of citrus or lemon residue, and the solid of producing fruit powder particles is even, the water solubility is good, so be specially adapted to the second development and utilization of orange sauce or jam with lemon.
Claims (5)
1, a kind of is the method that raw material is produced solid fruit powder with orange sauce or jam with lemon, it is characterized in that fruit powder production technology mainly comprises hydrolysis, littleization, concentrates and spray-drying 4 procedures, promptly at first adopt biology enzyme and organic acid that orange sauce or jam with lemon are hydrolyzed into solubility colloidal solution, add an amount of salt and maltodextrin then and carry out littleization processing and concentrate last spray-drying achievement powder.
2, the method for production solid fruit powder according to claim 1 is characterized in that described hydrolyzing process carries out (once to be hydrolyzed 5000 kilograms of orange sauce or jam with lemon as example) according to the following steps in heat insulation tank:
A, orange sauce or jam with lemon are placed in the insulation jar;
B, add acetic acid or citric acid in the heat insulation tank, to adjust its pH value as 1.5-6.5;
C, add pectase (2-4 ten thousand units/gram) 500-1200 gram in the heat insulation tank, under 30-60 ℃ tank temperature, kept 1-2 hour;
D, add citric acid or acetic acid 5-20 kilogram in the heat insulation tank, under 50-90 ℃ tank temperature, kept 1-2 hour;
E, add salt 2.5-5 kilogram and maltodextrin (DE value 9-12) 50-200 kilogram to heat insulation tank.
3, the method for production solid fruit powder according to claim 1, it is characterized in that described littleization treatment process is at first to adopt colloid mill (6-10 μ m) to carry out once littleization processing, and then utilize high pressure homogeneous pump (30-60MPa) to carry out the processing of littleization of secondary.
4, the method for production solid according to claim 1 fruit powder is characterized in that described enrichment process can adopt thin film evaporator will be through the feed liquid evaporation and concentration after the littleization processing to the 30-50%(weight ratio under 90-94 ℃ the temperature).
5, the method for production solid fruit powder according to claim 1 is characterized in that described spray-drying operation is to utilize the feed liquid after centrifugal spray drying tower will concentrate to be dried to powdery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94103813 CN1095910A (en) | 1994-04-15 | 1994-04-15 | The method of fruit powder take orange sauce as raw material production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94103813 CN1095910A (en) | 1994-04-15 | 1994-04-15 | The method of fruit powder take orange sauce as raw material production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1095910A true CN1095910A (en) | 1994-12-07 |
Family
ID=5031278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94103813 Pending CN1095910A (en) | 1994-04-15 | 1994-04-15 | The method of fruit powder take orange sauce as raw material production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1095910A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598541A (en) * | 2013-11-13 | 2014-02-26 | 王玉清 | Avocado powder and preparation method thereof |
| CN108056388A (en) * | 2018-01-18 | 2018-05-22 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of bean paste and its production method using biological enzyme improvement |
| CN111588007A (en) * | 2019-11-12 | 2020-08-28 | 天津科技大学 | Spray drying carrier and application thereof in preparing fruit powder |
-
1994
- 1994-04-15 CN CN 94103813 patent/CN1095910A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598541A (en) * | 2013-11-13 | 2014-02-26 | 王玉清 | Avocado powder and preparation method thereof |
| CN108056388A (en) * | 2018-01-18 | 2018-05-22 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of bean paste and its production method using biological enzyme improvement |
| CN111588007A (en) * | 2019-11-12 | 2020-08-28 | 天津科技大学 | Spray drying carrier and application thereof in preparing fruit powder |
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