CN109938303A - A kind of low-temperature instant passion fruit powder and preparation method thereof - Google Patents
A kind of low-temperature instant passion fruit powder and preparation method thereof Download PDFInfo
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- CN109938303A CN109938303A CN201910264803.0A CN201910264803A CN109938303A CN 109938303 A CN109938303 A CN 109938303A CN 201910264803 A CN201910264803 A CN 201910264803A CN 109938303 A CN109938303 A CN 109938303A
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Abstract
The present invention provides a kind of low-temperature instant passion fruit powder and preparation method thereof, method includes the following steps: (1) takes the pulp of fresh mature passion fruit, are stirred mashing；(2) pulp after step (1) mashing is subjected to ultrasonic disperse, obtains pulp；(3) it after being centrifuged the pulp of step (2), is filtered, filters；(4) drying aid is added in step (3) filtered pulp to be uniformly mixed, under cryogenic after pre-freeze, 24~48h of vacuum freeze drying is carried out at 0.35~0.40mbar of vacuum degree, -75 DEG C~-80 DEG C of temperature；(5) by after the fruit powder grinding after freeze-drying, nitrogen-filled packaging to obtain the final product.The present invention has been obtained a kind of instant passion fruit powder in cold water, has farthest been remained nutrition and the fragrance of passion fruit by the preparation method of optimization passion fruit powder using vacuum freeze-drying technique.
Description
Technical field
The invention belongs to the technical fields of food, and in particular to a kind of low-temperature instant passion fruit powder and preparation method thereof.
Background technique
Passion fruit also known as passionflower, passion fruit, enthusiastic fruit.Passion fruit fruit juice rich in the beneficial nutrition of a variety of pairs of human bodies at
Point, it is pure natural health fruit, it is 17 kinds of amino acid containing protein, fat, sugar and needed by human body in fruit, more
Kind vitamin, the 160 multiple beneficial ingredient such as microelement, nutritive value is very high, can eat jointly with any food.Report hundred
Fragrant fruit have promote the production of body fluid to quench thirst, eliminates fatigue, refresh oneself sober up, skin-protecting face nursing, weight-reducing defaecation, clearing away the lungheat and moisturizing, preventing phlegm from forming and stopping coughing, enriching yin benefit
A variety of medicines and health protection functions such as kidney, anti-resisting cancer and senility, tranquilizing the mind antianxiety, the antibacterial, prevention and cure of cardiovascular disease of antalgic and inflammation relieving help green few
Older body intelligence development refreshes the mind, and enhancing adult physical fitness improves immunity, promotes longevity for the elderly.
The shelf-life of passion fruit is very short, and 7-10 days endocarps will appear phenomenon of losing water under greenhouse experiment, and pulp is by bacterium
Infection and it is corrupt；It is stored under conditions of 6-7 DEG C of temperature, storage phase only has 4-5 weeks.The time of passion fruit storage is short, and consumes
Manpower and material resources, nutrition is lost also with the time.Passion fruit fruit powder becomes the main direction of studying of passion fruit processing.Fruit powder adds
Work can extend the holding time, most importantly retain the nutritional ingredient and fragrance component of original passion fruit.Passion fruit is in low temperature
Lower fast dissolving fruit powder is rarely reported, and main problem is the molding of passion fruit fruit powder, nutritional ingredient reservation, the reservation of passion fruit fragrance
With molding fruit powder dissolution etc..The preparation method of passion fruit powder need to be added beyond 40% drying aid in the prior art, to prevent
The moisture absorption, but can cover or eliminate in this way the flavor makings of itself.
Summary of the invention
In order to solve the above-mentioned technical problem, the purpose of the present invention is to provide a kind of instant passion fruits under cryogenic
Powder and preparation method thereof.
Specifically, on the one hand, the present invention provides a kind of preparation method of low-temperature instant passion fruit powder, this method include with
Lower step:
(1) pulp for taking fresh mature passion fruit is stirred mashing；
(2) pulp after step (1) mashing is subjected to ultrasonic disperse, obtains pulp；
(3) it after being centrifuged the pulp of step (2), is filtered, filters；
(4) drying aid that its quality 3~5% is added in step (3) filtered pulp is uniformly mixed, in cryogenic conditions
After lower pre-freeze, 24~48h of vacuum freeze drying is carried out at 0.35~0.40mbar of vacuum degree, -75 DEG C~-80 DEG C of temperature；
(5) by after the fruit powder grinding after freeze-drying, nitrogen-filled packaging to obtain the final product.
The present invention is walked by the heat processing technique of the traditional handicraft of change passion fruit powder using the technique of vacuum freeze drying
Suddenly, the nutritional ingredient and fragrance of passion fruit are farthest remained.Obtained passion fruit powder at room temperature, can be rapidly
It is dissolved in chilled aqueous solution clear free from admixture, mouthfeel is soft, and taste has the original fragrant tart flavour of passion fruit.
Further, in step (1), the time of stirring to pulp is 2~3min, so that slurry reaches uniform state.
Further, in step (2), the frequency of ultrasonic disperse is 50~55, and the time is 10~15min.Passion fruit is starched
Expect further ultrasonic disperse, at the same by shock effect by flesh cell nutritional ingredient and fragrance component release, maximum journey
Degree retains the ingredient of former fruit.
Further, in step (3), the temperature of centrifugation is 6~10 DEG C, and revolving speed is 6000~10000rpm, centrifugation when
Between be 15~20min.The inventors discovered that the environment temperature for reducing centrifugation can effectively solve the problems, such as that fragrance component loses.
Further, in step (4), drying aid is made of the water soluble starch that mass ratio is 1~2:1 and beta-cyclodextrin.
Drying aid of the present invention can effectively solve the problems, such as that fruit powder easy to absorb moisture is agglomerated.The preparation of fruit powder needs drying aid to account at present
40% or more, the original aroma of fruit powder is greatly masked, therefore the present invention reduces it in the ratio of compounding drying aid and adds
Dosage.Beta-cyclodextrin has certain inoxidizability simultaneously, and the quality of product can be improved.
Further, in step (4), the temperature of pre-freeze is -15 DEG C~-20 DEG C.The present invention before it is dried carries out material
Freeze to be to prepare sample to fix material for next sublimation process.If pre-freezing temperature is not low enough, material does not freeze
Real, remaining liquid can not only evaporate rapidly under vacuum, and the concentration of liquid is caused to make the volume-diminished of freeze-drying prods, Er Qierong
The gas of solution in a liquid can come up rapidly under vacuum, cause the appearance as liquid boiling, be bubbled freeze-drying prods, destroy
The shape of product.Therefore, the present invention has formulated suitable pre-freezing temperature for the feed liquid of passion fruit, make its form after freeze drying compared with
It is good.
The present invention also provides passion fruit powder made from the preparation method of the low-temperature instant passion fruit powder.
Beneficial effects of the present invention:
The present invention has obtained one kind cold using vacuum freeze-drying technique by the preparation method of optimization passion fruit powder
Instant passion fruit powder in water, obtained passion fruit powder solution clear free from admixture, mouthfeel is soft, and taste has passion fruit former
The fragrant tart flavour having farthest remains nutrition and the fragrance of passion fruit powder.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the implementation
Among example range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to commodity
Specification selection.
In following embodiments, if not otherwise indicated, agents useful for same and material are that conventional commercial can obtain.
Embodiment 1
A kind of preparation method of low-temperature instant passion fruit powder the following steps are included:
(1) the passion fruit fresh fruit of fresh mature is chosen, peeling takes the pulp of edible portion；Passion fruit pulp is put into
In beater, it is stirred mashing 2min, so that slurry is uniform；
(2) pulp after mashing being subjected to ultrasonic disperse in ultrasonic disperse instrument, the frequency of ultrasonic disperse is 55KHz, when
Between be 10min, power 400W obtains pulp；
(3) pulp after dispersion being centrifuged in refrigerated centrifuge, the temperature of centrifugation is 6 DEG C, revolving speed 6000rpm, from
The time of the heart is 20min, then upper solution is taken to be filtered with gauze, is filtered after filtering；
(4) drying aid that its quality 3% is added in pulp is uniformly mixed, pre- under the conditions of low temperature (temperature is -15 DEG C)
After jelly, vacuum freeze drying is carried out for 24 hours at vacuum degree 0.35mbar, -75 DEG C of temperature；The water that drying aid is 2:1 by mass ratio
Soluble starch and beta-cyclodextrin composition；
(5) by after the fruit powder grinding after freeze-drying, 80 meshes are crossed, nitrogen-filled packaging to obtain the final product.
Passion fruit powder made from embodiment 1 is dissolved in cold water (temperature is 4-8 DEG C), dissolution time 40s, solution clarification is saturating
Bright free from admixture, mouthfeel is soft, and taste has the original fragrant tart flavour of passion fruit.
Embodiment 2
A kind of preparation method of low-temperature instant passion fruit powder the following steps are included:
(1) the passion fruit fresh fruit of fresh mature is chosen, peeling takes the pulp of edible portion；Passion fruit pulp is put into
In beater, it is stirred mashing 3min, so that slurry is uniform；
(2) pulp after mashing being subjected to ultrasonic disperse in ultrasonic disperse instrument, the frequency of ultrasonic disperse is 55KHz, when
Between be 15min, power 100W obtains pulp；
(3) pulp after dispersion being centrifuged in refrigerated centrifuge, the temperature of centrifugation is 10 DEG C, revolving speed 10000rpm,
The time of centrifugation is 150min, then upper solution is taken to be filtered with gauze, is filtered after filtering；
(4) drying aid that its quality 5% is added in pulp is uniformly mixed, pre- under the conditions of low temperature (temperature is -20 DEG C)
After jelly, vacuum freeze drying 48h is carried out at vacuum degree 0.40mbar, -80 DEG C of temperature；The water that drying aid is 1:1 by mass ratio
Soluble starch and beta-cyclodextrin composition；
(5) by after the fruit powder grinding after freeze-drying, 80 meshes are crossed, nitrogen-filled packaging to obtain the final product.
Passion fruit powder made from embodiment 2 is dissolved in cold water (temperature is 4-8 DEG C), dissolution time 30s, solution clarification is saturating
Bright free from admixture, mouthfeel is soft, and taste has the original fragrant tart flavour of passion fruit.
Embodiment 3
A kind of preparation method of low-temperature instant passion fruit powder the following steps are included:
(1) the passion fruit fresh fruit of fresh mature is chosen, peeling takes the pulp of edible portion；Passion fruit pulp is put into
In beater, it is stirred mashing 2min, so that slurry is uniform；
(2) pulp after mashing being subjected to ultrasonic disperse in ultrasonic disperse instrument, the frequency of ultrasonic disperse is 53KHz, when
Between be 12min, power 100W obtains pulp；
(3) pulp after dispersion being centrifuged in refrigerated centrifuge, the temperature of centrifugation is 8 DEG C, revolving speed 8000rpm, from
The time of the heart is 18min, then upper solution is taken to be filtered with gauze, is filtered after filtering；
(4) drying aid that its quality 4% is added in pulp is uniformly mixed, pre- under the conditions of low temperature (temperature is -18 DEG C)
After jelly, vacuum freeze drying 36h is carried out at vacuum degree 0.36mbar, -78 DEG C of temperature；The water that drying aid is 1:1 by mass ratio
Soluble starch and beta-cyclodextrin composition；
(5) by after the fruit powder grinding after freeze-drying, 80 meshes are crossed, nitrogen-filled packaging to obtain the final product.
Passion fruit powder made from embodiment 3 is dissolved in cold water (temperature is 4-8 DEG C), dissolution time 50s, solution clarification is saturating
Bright free from admixture, mouthfeel is soft, and taste has the original fragrant tart flavour of passion fruit.
Embodiment 4
A kind of preparation method of low-temperature instant passion fruit powder the following steps are included:
(1) the passion fruit fresh fruit of fresh mature is chosen, peeling takes the pulp of edible portion；Passion fruit pulp is put into
In beater, it is stirred mashing 3min, so that slurry is uniform；
(2) pulp after mashing being subjected to ultrasonic disperse in ultrasonic disperse instrument, the frequency of ultrasonic disperse is 55KHz, when
Between be 12min, power 100W obtains pulp；
(3) pulp after dispersion being centrifuged in refrigerated centrifuge, the temperature of centrifugation is 7 DEG C, revolving speed 9000rpm, from
The time of the heart is 16min, then upper solution is taken to be filtered with gauze, is filtered after filtering；
(4) drying aid that its quality 4% is added in pulp is uniformly mixed, pre- under the conditions of low temperature (temperature is -16 DEG C)
After jelly, vacuum freeze drying 48h is carried out at vacuum degree 0.36mbar, -78 DEG C of temperature；The water that drying aid is 1:1 by mass ratio
Soluble starch and beta-cyclodextrin composition；
(5) by after the fruit powder grinding after freeze-drying, 80 meshes are crossed, nitrogen-filled packaging to obtain the final product.
At room temperature by passion fruit powder made from embodiment 4, it is dissolved in cold water (temperature is 4-8 DEG C), dissolution time is
60s, solution clear free from admixture, mouthfeel is soft, and taste has the original fragrant tart flavour of passion fruit.
The content of vitamin C (Vc) in passion fruit powder made from embodiment 1-4 is detected using 2,6- dichloroindophenol titration,
Testing result is shown in Table 1.
Test solution preparation: weighing the edible part 100g of passion fruit, be put into pulverizer, 100g oxalic acid solution is added, rapidly
It is pounded homogenate.20g homogenised sample (being accurate to 0.01g) is accurately weighed in beaker, sample is transferred to 100mL by oxalic acid solution to be held
Measuring bottle, and it is diluted to scale, shake up rear centrifugal filtration.If filtrate has color, after 0.4g white bole can be added to decolourize by every gram of sample
It refilters.
Titration: it is accurate to draw 10mL filtrate in 50mL conical flask, it is titrated with calibrated 2,6- dichloroindophenol solution, directly
Until solution pinkiness 15s is colour-fast.Blank test is done simultaneously.
L (+)-ascorbic acid content in X-sample, unit are the every hectogram of milligram (mg/100g)；
V-titration sample consumes the volume of 2,6- dichloroindophenol solution, and unit is milliliter (mL)；
V0- titration blank consumes the volume of 2,6- dichloroindophenol solution, and unit is milliliter (mL)；
The titer of T -2,6- dichloroindophenol solution, i.e., every milliliter 2,6- dichloroindophenol solution are equivalent to ascorbic acid
Milligram number (mg/mL)；
A-extension rate；
M-sample mass, unit are gram (g)
As shown in Table 1, compared with the Vc content in fresh fruit, Vc content has obviously to be mentioned passion fruit powder produced by the present invention
It is high.The content of other nutriments is as shown in table 2 in passion fruit powder made from the embodiment of the present invention.
Table 1
| Vc content (mg/100g) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Fresh fruit (raw material) | 35 | 56 | 65 | 48 |
| Passion fruit powder | 102 | 150 | 196 | 134 |
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Total phenol (mg/g) | 3.46 | 3.40 | 3.54 | 3.38 |
| Total reducing sugar (g/L) | 17.37 | 17.03 | 17.40 | 17.12 |
| Flavones (mg/g) | 0.31 | 0.28 | 0.35 | 0.29 |
| Protein (mg/g) | 3.70 | 3.52 | 3.72 | 3.60 |
Low-temperature instant passion fruit powder provided by the present invention and preparation method thereof is described in detail above.Herein
Apply that a specific example illustrates the principle and implementation of the invention, the explanation of above example is only intended to help
Understand method and its core concept of the invention.It should be pointed out that for those skilled in the art, not taking off
, can be with several improvements and modifications are made to the present invention under the premise of from the principle of the invention, these improvement and modification also fall into this
In invention scope of protection of the claims.
Claims (7)
1. a kind of preparation method of low-temperature instant passion fruit powder, which is characterized in that method includes the following steps:
(1) pulp for taking fresh mature passion fruit is stirred mashing；
(2) pulp after step (1) mashing is subjected to ultrasonic disperse, obtains pulp；
(3) it after being centrifuged the pulp of step (2), is filtered, filters；
(4) drying aid that its quality 3~5% is added in step (3) filtered pulp is uniformly mixed, under cryogenic in advance
After jelly, 24~48h of vacuum freeze drying is carried out at 0.35~0.40mbar of vacuum degree, -75 DEG C~-80 DEG C of temperature；
(5) by after the fruit powder grinding after freeze-drying, nitrogen-filled packaging to obtain the final product.
2. the preparation method of low-temperature instant passion fruit powder according to claim 1, which is characterized in that in step (1), stirring
The time of mashing is 2~3min.
3. the preparation method of low-temperature instant passion fruit powder according to claim 1, which is characterized in that in step (2), ultrasound
The frequency of dispersion is 50~55, and the time is 10~15min.
4. the preparation method of low-temperature instant passion fruit powder according to claim 1, which is characterized in that in step (3), centrifugation
Temperature be 6~10 DEG C, revolving speed is 6000~10000rpm, and time of centrifugation is 15~20min.
5. the preparation method of low-temperature instant passion fruit powder according to claim 1, which is characterized in that in step (4), help dry
Agent is made of the water soluble starch that mass ratio is 1~2:1 and beta-cyclodextrin.
6. the preparation method of low-temperature instant passion fruit powder according to claim 1, which is characterized in that in step (4), pre-freeze
Temperature be -15 DEG C~-20 DEG C.
7. passion fruit powder made from the preparation method of the described in any item low-temperature instant passion fruit powder of claim 1~6.
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| CN112544916A (en) * | 2020-11-20 | 2021-03-26 | 齐鲁工业大学 | Full-low-temperature processing method of blueberry fruit powder and product |
| CN113475692A (en) * | 2021-07-12 | 2021-10-08 | 江南大学 | Method for drying pumpkin pulp by combining ultrasound with freezing and far infrared |
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