CN110037260A - A kind of preparation method that the sub- fruit powder of kermes is spraying - Google Patents
A kind of preparation method that the sub- fruit powder of kermes is spraying Download PDFInfo
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- CN110037260A CN110037260A CN201910316602.0A CN201910316602A CN110037260A CN 110037260 A CN110037260 A CN 110037260A CN 201910316602 A CN201910316602 A CN 201910316602A CN 110037260 A CN110037260 A CN 110037260A
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- China
- Prior art keywords
- fruit
- kermes
- sub
- pulp
- fruit powder
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 80
- 241001446187 Kermes Species 0.000 title claims abstract description 61
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 238000005507 spraying Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 238000001035 drying Methods 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000007921 spray Substances 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 5
- 239000006185 dispersion Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000003828 vacuum filtration Methods 0.000 claims abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 36
- 238000012360 testing method Methods 0.000 claims description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims description 17
- 239000011668 ascorbic acid Substances 0.000 claims description 17
- 229960005070 ascorbic acid Drugs 0.000 claims description 17
- 238000001694 spray drying Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 13
- 235000015203 fruit juice Nutrition 0.000 claims description 13
- 238000011156 evaluation Methods 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 8
- 239000001116 FEMA 4028 Substances 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 8
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 8
- 229960004853 betadex Drugs 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002474 experimental method Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 5
- 235000005074 zinc chloride Nutrition 0.000 claims description 5
- 239000011592 zinc chloride Substances 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 4
- 230000001953 sensory effect Effects 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000004821 distillation Methods 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000011835 investigation Methods 0.000 claims description 2
- 238000005259 measurement Methods 0.000 claims description 2
- 238000005457 optimization Methods 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims 1
- -1 measurement Chemical compound 0.000 claims 1
- 229940032147 starch Drugs 0.000 claims 1
- 239000004575 stone Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 239000000523 sample Substances 0.000 description 6
- 238000004448 titration Methods 0.000 description 6
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 5
- 235000006666 potassium iodate Nutrition 0.000 description 5
- 239000001230 potassium iodate Substances 0.000 description 5
- 229940093930 potassium iodate Drugs 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052740 iodine Inorganic materials 0.000 description 4
- 239000011630 iodine Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000365971 Cassia renigera Species 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 239000003726 plant lectin Substances 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000018217 Artocarpus elasticus Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 102000002262 Thromboplastin Human genes 0.000 description 1
- 108010000499 Thromboplastin Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000004520 agglutination Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- LOHQECMUTAPWAC-UHFFFAOYSA-N coagulin Natural products C1C(C)=C(CO)C(=O)OC1C1(C)C(C2(C)CCC3C4(C(=O)CC=CC4=CCC43)C)(O)CCC24O1 LOHQECMUTAPWAC-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000006438 vascular health Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002023 wood Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The present invention relates to a kind of spraying preparation methods of the sub- fruit powder of kermes, include the following steps: that (1) picks, collects pulp: will will affect the decayed fruit of following process in the sub- fresh fruit of kermes, mould fruit picks and removes, remove pericarp and fruit stone, collect pulp；(2) pulp juicing, color protection, filtering: smashing the sub- fruit tissue of the kermes cleaned up to pieces juicing and the progress color protection such as citric acid be added, and with four layers of filtered through gauze, obtains slurries, abandoning pomace；(3) pulp homogeneous: high-pressure homogeneous, high speed dispersion homogenizer is selected to carry out pulp homogeneous；(4) add drying aid: pulp is added maltodextrin etc. and is used as drying aid；(5) flavor mixing: citric acid and sucrose is selected to deploy pulp sour-sweet degree；(6) it is spray-dried: spray dryer being selected to be spray-dried under suitable conditions, collect cooling fruit powder.(7) it packing and storing: is vacuum-packed using vacuum filtration machine, and is stored at aeration-drying.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of preparation method that the sub- fruit powder of kermes is spraying
Background technique
Kermes has superior flavor quality, it has medicinal health effect in addition as fresh food fruit.The sub- fruit circle of kermes
Large uniqueness, pulp is scarlet, containing a large amount of natural pigments, full of nutrition, unique flavor, and tartaric acid content height.The sub- fruit of kermes is in fruit
On tree after natural maturity, it can start within usual 5~7 days or so to be dehydrated atrophy, commodity value becomes smaller therewith.But the maturity period of its fruit
There are 3 wheat harvesting periods, fruit batch is mature, can largely reduce carrying cost, is suitble to large-scale production.
Kermes nutriment rich in, all kinds of nutrients are all a kind of important acid source plants in appreciable level
Property fruit, in various types of beverages product being developed, kermes has good performance, in the exploitation of the products such as fruit vinegar, fruit wine
In, kermes has unique color advantage, and the color of bright red is to the very strong appetite of people and its unique novel sense.Kermes
Be also in the performance of dietary fiber it is advantageous, kermes vegetalitas acid source abundant can have in the products such as jam prolongs well
Its long shelf-life and increase taste.The pH value buffer capacity of the sub- fruit juice of kermes is very strong, is very suitble to beverage processing.
The sub- flesh color of kermes is scarlet, and like kermes, not only taste is sour-sweet tasty and refreshing, but also has good health-care medical to act on.Root
It is recorded according to " Chinese Plants will " and " China's book on Chinese herbal medicine " pertinent literature, red cassia tree can treat the diseases such as gastritis, rheumatism.And rouge
Rouge seed is rich in the phytolectin Artocarpus Lingnanensis leetin that property is stable, agglutination activity is high.The activity of osmanthus wood coagulin is very strong,
It is all occurred in many documents and experiment, therefore usually DNA purity is high, active in red cassia tree in current clinical medicine
Phytolectin good, stability is high, compendency is strong.
The sub- fruit tree of kermes and its pulp nutriment rich in, there is a large amount of active material in its bark, this
A little substances have good application prospect in fields such as a medicine foods.The natural pigment in its fruit can be extracted, these colors
The scarlet natural pigment substance in pool can food, drug, in terms of good coloring material is provided so that product has
Excellent color sense organ.Also contain a large amount of unsaturated fatty acid and bioactive substance in the seed of kermes, these
Substance has very strong innovative significance in new product development, these substances can be added in many products, in protection heart and brain
Vascular health and anticancer etc. have good performance.
There are problem and countermeasures
The plantation of kermes subtree is also in extension process, at this stage cannot be timely in the supply of production raw material
The raw material of market abundance are provided very well.The development and utilization of kermes subtree and its byproduct also rest on scientific research and development mostly
On, at this stage there are no the appearance of good product, the popularity in market is not high enough, and the ability to accept of consumer is limited.Solve this
A little problems need researcher to keep punching product that work got well, popularization are also required to market and slowly take time to disappear
Change, obtains market and the approval of consumer.
Apply for content
To solve above-mentioned technical problem: the application proposes a kind of method that spray drying prepares the sub- fruit powder of kermes, is related to one
The spraying preparation method of the kind sub- fruit powder of kermes, includes the following steps:
(1) it picks, collect pulp: the decayed fruit of following process will be will affect in the sub- fresh fruit of kermes, mould fruit picks and removes, remove pericarp
And fruit stone, collect pulp
(2) it pulp juicing, color protection, filtering: smashs the sub- fruit tissue of the kermes cleaned up to pieces juicing and citric acid etc. is added
(ascorbic acid, zinc chloride) carries out color protection, and rear mashing becomes pulp, with four layers of filtered through gauze, obtains slurries, abandons pomace (5) fruit
It starches homogeneous: high-pressure homogeneous, high speed dispersion homogenizer being selected to carry out pulp homogeneous
(3) pulp adds drying aid: (soluble starch, the beta-cyclodextrin, gelatin) drying aids such as maltodextrin are added
(3) pulp flavor mixing: citric acid and sucrose is added, sour-sweet degree adjusting is carried out to fruit juice
(6) pulp is spray-dried: being selected spray dryer to be spray-dried under suitable conditions, is collected cooling fruit powder
(7) it fruit powder packing and storing: is vacuum-packed using vacuum filtration machine, and is stored at aeration-drying.
Citric acid, Vitamin C can be selected in the spraying preparation method of the sub- fruit powder of the kermes, the color protection in the step (2)
At least one acid, zinc chloride.
The spraying preparation method of the sub- fruit powder of the kermes, the drying aid in the step (4) can be selected soluble starch,
At least one maltodextrin, beta-cyclodextrin, gelatin.
The spraying preparation method of the sub- fruit powder of the kermes, step (6) is middle to select YC-017 type lab spray dryer.
The spraying preparation method of the sub- fruit powder of the kermes, is optimized using single factor test, is specifically included: color stabilizer,
The sub- fruit powder flavor mixing of matter effect, drying aid, kermes, the optimization of drying process with atomizing single factor test.
(1) color stabilizer
It takes fruit juice and distillation water mixed liquid to be placed in test tube, different amounts of color stabilizer is added in each test tube, wherein lemon
Lemon acid concentration is 1-5%, ascorbic acid concentrations 1-5%, and it is 1-5% that mixing color stabilizer, which is citric acid+ascorbic acid concentrations,.
Color protection situation is observed after standing 24-48h.
(2) drying aid
Using flour extraction and viscous wall characteristics as performance assessment criteria, from soluble starch, maltodextrin, gelatin, four kinds of beta-cyclodextrin
Optimal drying aid is filtered out in common drying aid, and advanced optimizes its dosage, the amount by fruit juice than drying aid is respectively
25:1-15:1 optimizes test.
(3) processing condition optimizes
Investigate influence of the 5-15min difference homogenizing time to pulp；Investigate 2000r/min-50000r/min different rotating speeds
Whether uniformly, from placement separation time influence to pulp evaluates its effect from the coarse fine and smooth horizontal, fibr tissue of feel,
It is poor, poor, general, good, preferable to evaluate level selection.
(4) drying process with atomizing single factor test
Feeding liquid fruit juice and three drying aid ratio, inlet air temperature, feed flow rate factors are to most when main investigation spray drying
Flour extraction, moisture content, the nutritional ingredient qualitative effects of whole fruit powder.
(5) the sub- fruit powder flavor mixing of kermes
Flavor mixing be primarily referred to as before spray drying into feed liquid add sucrose be adjusted with citric acid, in experiment divide
It Kao Cha not sugar-acid ratio influence to taste of juice when being 200:1-100:1.
The spraying preparation method of the sub- fruit powder of the kermes refers to from flour extraction, determination of moisture, ascorbic acid content etc.
The mark examination sub- fruit powder quality of kermes.
The method that the spray drying prepares the sub- fruit powder of kermes, by fuzzy evaluation mode to the sub- fruit powder of the kermes into
Row sensory evaluation.
The method that the spray drying prepares the sub- fruit powder of kermes selects fuzzy evaluation mode to the face of spray dried products
Four color, smell, texture and brew aspects carry out sensory evaluation.
Detailed description of the invention
Fig. 1 is the spraying preparation method schematic diagram of the sub- fruit powder of kermes of the present invention.
Specific embodiment
The application is described in further detail with reference to the accompanying drawing, it is necessary to it is indicated herein to be, implement in detail below
Mode is served only for that the application is further detailed, and should not be understood as the limitation to the application protection scope, the field
Technical staff can make some nonessential modifications and adaptations to the application according to above-mentioned application content.
As shown in Figure 1, the preparation method schematic diagram spraying for the sub- fruit powder of kermes of the present invention.
Spray drying prepares the sub- fruit powder process flow of kermes
The sub- fresh fruit of kermes → pick, decortication core, collect pulp → cleaning → juicing, color protection, filtering → homogeneous → help it is dry →
Allotment → spray drying → collection → packaging storage
Key points for operation
(1) it picks, collect fresh fruit: the decayed fruit of following process will be will affect in the sub- fresh fruit of kermes, mould fruit picks and removes, remove pericarp
And fruit stone, collect pulp
(2) it pulp juicing, color protection, filtering: smashs the sub- fruit tissue of the kermes cleaned up to pieces juicing and citric acid etc. is added
(ascorbic acid, zinc chloride) carries out color protection, and rear mashing becomes pulp, with four layers of filtered through gauze, obtains slurries, abandons pomace (5) fruit
It starches homogeneous: high-pressure homogeneous, high speed dispersion homogenizer being selected to carry out pulp homogeneous
(3) pulp adds drying aid: (soluble starch, the beta-cyclodextrin, gelatin) drying aids such as maltodextrin are added
(3) pulp flavor mixing: citric acid and sucrose is added, sour-sweet degree adjusting is carried out to fruit juice
(6) pulp is spray-dried: being selected spray dryer to be spray-dried under suitable conditions, is collected cooling fruit powder
(7) it fruit powder packing and storing: is vacuum-packed using vacuum filtration machine, and is stored at aeration-drying.
(1) 1 color stabilizer of embodiment
Fruit juice and distilled water 1:20 mixed liquor is taken to be placed in test tube, total 50mL, it is 10% lemon that concentration is added in test tube
Acid observes color protection situation after standing 36h.
(2) drying aid
Using flour extraction and viscous wall characteristics as performance assessment criteria, the maltodextrin that solid-to-liquid ratio is 1:20 is added.
(3) processing condition
To pulp homogeneous 20min under 10000r/min speed conditions；From the coarse exquisiteness of feel, whether horizontal, fibr tissue
Uniformly, it places separation time observation and evaluates its effect, evaluation level selects (poor, poor, general, good, preferable).
(4) drying process with atomizing
Under the conditions of inlet air temperature is 121 DEG C, feed flow rate is 41L/h fruit powder flour extraction obtained be 35.91%, moisture
Content is 3.07%, VC content is 3.32mg/100g.
(5) the sub- fruit powder flavor mixing of kermes
Flavor mixing be primarily referred to as before spray drying into feed liquid add sucrose be adjusted with citric acid.Experiment is investigated
Influence when sugar-acid ratio is 300:1 to taste of juice.
Embodiment 2
(1) color stabilizer
Take fruit juice and distilled water 1:30 mixed liquor be placed in test tube, total 50mL, be added in test tube concentration for 3% it is anti-bad
Hematic acid observes color protection situation after standing 72h.
(2) drying aid
Using flour extraction and viscous wall characteristics as performance assessment criteria, the beta-cyclodextrin that solid-to-liquid ratio is 1:35 is added.
(3) processing condition
Homogeneous 25min is carried out to pulp under 5000r/min speed conditions, from the coarse fine and smooth horizontal, fibr tissue of feel
Whether uniformly, it places separation time observation and evaluates its effect, evaluation level selects (poor, poor, general, good, preferable).
(4) drying process with atomizing
Under the conditions of inlet air temperature is 200 DEG C, feed flow rate is 100L/h fruit powder flour extraction obtained be 35.86%, water
Point content is 3.19%, VC content is 3.26mg/100g.
(5) the sub- fruit powder flavor mixing of kermes
Flavor mixing be primarily referred to as before spray drying into feed liquid add sucrose be adjusted with citric acid.Experiment is investigated
Influence when sugar-acid ratio is 100:1 to taste of juice.
Embodiment 3
(1) color stabilizer
Fruit juice and distilled water 1:10 mixed liquor is taken to be placed in test tube, total 50mL, it is 5% mixing shield that concentration is added in test tube
Toner: citric acid and ascorbic acid ratio are 1:20.Color protection situation is observed after standing 48h.
(2) drying aid
Using flour extraction and viscous wall characteristics as performance assessment criteria, the gelatin that solid-to-liquid ratio is 1:30 is added.
(3) processing condition
Homogeneous 10min is carried out to pulp under 5000r/min speed conditions, from the coarse fine and smooth horizontal, fibr tissue of feel
Whether uniformly, it places separation time observation and evaluates its effect, evaluation level selects (poor, poor, general, good, preferable).
(4) drying process with atomizing
Under the conditions of inlet air temperature is 161 DEG C, feed flow rate is 61L/h fruit powder flour extraction obtained be 34.26%, moisture
Content is 3.32%, VC content is 3.42mg/100g.
(5) the sub- fruit powder flavor mixing of kermes
Flavor mixing be primarily referred to as before spray drying into feed liquid add sucrose be adjusted with citric acid.Experiment is investigated
Influence when sugar-acid ratio is 200:1 to taste of juice.
The detection method of the sub- fruit powder performance assessment criteria of kermes
Flour extraction
Spray drying is that raw material is transformed into dry powder from liquid or pulpous state, and feed atomization is produced there to a chamber
Raw mixes with hot gas by spraying, evaporates spraying liquid component, leaves dry particle.Spray dryer performance refers mainly to
Mark first is that product flour extraction.
Determination of moisture
Direct drying method: taking the sub- fruit powder of kermes to be placed in the flat weighing bottle of glass system, is placed in 101 DEG C~105 DEG C drying boxes
In, bottle cap is tiltedly propped up in bottle side, heats 1.0h, and taking-up covers, and is set cooling 0.5h in drier, is weighed, and repeats dry to front and back
It is of poor quality twice to be no more than 2mg, as constant weight.Calculation formula is formula 2-2.
In formula:
W: the mass fraction of moisture, % in sample；
M1: the quality before weighing bottle and samples dried, g；
M2: the quality of weighing bottle and sample after dry, g；
M0: the quality of weighing bottle, g.
Ascorbic acid content measurement
Using Potassiumiodate titration measuring ascorbic acid content, indicated when potassium iodate solution is instilled containing potassium iodide-starch
When the acid solution of agent, the iodine of free state can be released.The free-iodine released can make starch indicator blue.Work as acidity
When containing ascorbic acid in reagent, the free-iodine of release can be reduced into acid iodide, will not make solution that blue be presented.Resist simultaneously
Bad hematic acid is oxidized to hydroascorbic acid, loses reducing power.Continue that potassium iodate solution is added dropwise, until ascorbic acid quilt completely
After oxidation, the free-iodine that the potassium iodate solution of dropwise addition releases cannot be reduced again, at this moment can just make starch indicator in indigo plant
Color, as terminal.According to the titration solution consumption of Potassiumiodate, the content of ascorbic acid in solution can be calculated.
Appropriate fruit powder is weighed in beaker, 2% hydrochloric acid solution is added, is transferred in the volumetric flask of 100ml after dissolution, is used
2% hydrochloric acid solution rinses beaker, pours into volumetric flask.It is settled to scale with 2% hydrochloric acid solution, is mixed stand-by.
0.5ml 10g/L KI solution, 2.0ml 5g/L starch solution, 5.0mL extracting solution and 2.5mL distilled water are taken respectively
It is placed in triangular flask, mixes, titrated dropwise with KIO3 solution.When titration, triangular flask is constantly rocked, until micro- blue is not
Fade my terminal (until colour-fast in 30s).The volume (mL) of KIO3 solution used is recorded, in triplicate.Simultaneously with 5.0mL
2% hydrochloric acid solution is titrated in the same way as blank.
According to KIO3The consumption of titrating solution calculates ascorbic acid content in fruit powder, anti-bad with what is contained in 100g sample
The content expression of hematic acid, i.e. mg/100g.
Calculation formula:
In formula:
V: the KIO of sample titration consumption3The volume of solution, mL；
V0: the KIO of blank titration consumption3The volume of solution, mL；
0.088:1mL1mmol/LKIO3The quality of the comparable ascorbic acid of solution, mg；
Vs: gone sample solution volume, mL when titration；
V: sample extracting solution total volume, mL；
M: sample quality, g.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of preparation method that the sub- fruit powder of kermes is spraying, which comprises the steps of:
(1) it picks, collect pulp: the decayed fruit of following process will be will affect in the sub- fresh fruit of kermes, mould fruit picks and removes, remove pericarp and fruit
Core collects pulp；
(2) pulp juicing, color protection, filtering: to pieces the sub- fruit tissue of the kermes cleaned up is smashed to addition citric acid or anti-bad of squeezing the juice
Hematic acid, zinc chloride carry out color protection, and rear mashing becomes pulp, with four layers of filtered through gauze, obtain slurries, abandon pomace；
(5) pulp homogeneous: high-pressure homogeneous, high speed dispersion homogenizer is selected to carry out pulp homogeneous；
(3) pulp adds drying aid: maltodextrin or soluble starch, beta-cyclodextrin, gelatin drying aid is added；
(3) pulp flavor mixing: citric acid and sucrose is added, sour-sweet degree adjusting is carried out to fruit juice；
(6) pulp is spray-dried: being selected spray dryer to be spray-dried under suitable conditions, is collected cooling fruit powder；
(7) it fruit powder packing and storing: is vacuum-packed using vacuum filtration machine, and is stored at aeration-drying.
2. the spraying preparation method of the sub- fruit powder of kermes as described in claim 1, which is characterized in that the shield in the step (2)
At least one citric acid, ascorbic acid, zinc chloride can be selected in color.
3. the spraying preparation method of the sub- fruit powder of kermes as described in claim 1, which is characterized in that helping in the step (4)
At least one soluble starch, maltodextrin, beta-cyclodextrin, gelatin can be selected in dry agent.
4. the spraying preparation method of the sub- fruit powder of kermes as described in claim 1, which is characterized in that select YC- in step (6)
015 type lab spray dryer.
5. the spraying preparation method of the sub- fruit powder of kermes as described in claim 1, which is characterized in that carried out using single factor test excellent
Change, specifically include: the sub- fruit powder flavor mixing of color stabilizer, homogenizing effect, drying aid, kermes, the optimization of drying process with atomizing single factor test；
(1) color stabilizer
It takes fruit juice and distillation water mixed liquid to be placed in test tube, different amounts of color stabilizer is added in each test tube, wherein citric acid
Concentration is 1-5%, ascorbic acid concentrations 1-5%, and it is 1-5% that mixing color stabilizer, which is citric acid+ascorbic acid concentrations,.It stands
Color protection situation is observed after 24-48h.
(2) drying aid
Using flour extraction and viscous wall characteristics as performance assessment criteria, commonly used from soluble starch, maltodextrin, gelatin, four kinds of beta-cyclodextrin
Drying aid in filter out optimal drying aid, and advanced optimize its dosage, than the amount of drying aid be respectively 25:1- by fruit juice
15:1 optimizes test.
(3) processing condition optimizes
Investigate influence of the 5-15min difference homogenizing time to pulp；2000r/min-50000r/min different rotating speeds are investigated to fruit
The influence of slurry evaluates its effect, evaluation from whether uniform, placement separation time from the coarse fine and smooth horizontal, fibr tissue of feel
It is poor, poor, general, good, preferable that level is selected.
(4) drying process with atomizing single factor test
Feeding liquid fruit juice and three drying aid ratio, inlet air temperature, feed flow rate factors are to final fruit when main investigation spray drying
Flour extraction, moisture content, the nutritional ingredient qualitative effects of powder.
(5) the sub- fruit powder flavor mixing of kermes
Flavor mixing be primarily referred to as before spray drying into feed liquid add sucrose be adjusted with citric acid, examined respectively in experiment
Examine influence when sugar-acid ratio is 200:1-100:1 to taste of juice.
6. the spraying preparation method of the sub- fruit powder of kermes as claimed in claim 5, which is characterized in that from flour extraction, moisture content
The sub- fruit powder quality of the operation index kermes such as measurement, ascorbic acid content.
7. the method that spray drying as described in claim 1 prepares the sub- fruit powder of kermes, which is characterized in that by fuzzy evaluation side
Formula carries out sensory evaluation to the sub- fruit powder of the kermes.
8. the method that spray drying as claimed in claim 7 prepares the sub- fruit powder of kermes, which is characterized in that select fuzzy evaluation side
Formula carries out sensory evaluation to four color of spray dried products, smell, texture and brew aspects.
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| CN201910316602.0A CN110037260A (en) | 2019-04-19 | 2019-04-19 | A kind of preparation method that the sub- fruit powder of kermes is spraying |
| ZA2020/02027A ZA202002027B (en) | 2019-04-19 | 2020-05-04 | Method for preparing artocarpus nitidus subsp. lingnanensis fruit powder spray |
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| 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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