CN110897118A - Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods - Google Patents

Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods Download PDF

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CN110897118A
CN110897118A CN201911239955.1A CN201911239955A CN110897118A CN 110897118 A CN110897118 A CN 110897118A CN 201911239955 A CN201911239955 A CN 201911239955A CN 110897118 A CN110897118 A CN 110897118A
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fruit
vegetable
microcapsule
powder
potato
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安可婧
徐玉娟
余元善
唐道邦
卜智斌
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Sericulture and Agri Food Research Institute GAAS
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Sericulture and Agri Food Research Institute GAAS
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to a fruit and vegetable microcapsule powder and a fruit and vegetable microcapsule potato powder and a preparation method thereof, belonging to the technical field of deep processing of fruits and vegetables.A microcapsule technology is adopted to greatly protect the nutrient components and the characteristic flavor of fruits and vegetables, and the fruit and vegetable microcapsule potato powder and the potato powder are compounded to provide a plurality of nutrients and dietary fibers for human bodies, reduce fat intake and provide proper energy, so that the fruit and vegetable microcapsule potato powder is suitable for breakfast crowds in cities, not only maintains the fragrance and the delicate taste of the fruits and vegetables, but also is rich in the active components such as dietary fibers, vitamins, minerals, anthocyanin, β -carotene and the like, and has bright color and higher nutritional value.

Description

Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods
Technical Field
The invention relates to the technical field of fruit and vegetable deep processing, in particular to fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and a preparation method thereof.
Background
According to the latest statistical data of the Food and Agriculture Organization (FAO) of the United nations, the total yield of fruits and vegetables in China reaches 7.08 hundred million tons in 2016 years, and the Bao seat of the world 'the biggest fruit and vegetable producing country' has been called to account for 39% of the global yield of fruits and vegetables, and then India and America. The fruits and vegetables contain rich dietary fibers, mineral substances, vitamins, various organic acids, aromatic substances, pigments and the like, and in addition, the fruits and vegetables also contain enzymes, sterilizing substances and physiological active ingredients with special functions, so that the fruit and vegetable products have high-quality nutritional quality and good sensory properties, and have important significance for maintaining intestinal balance and enriching diet. With the improvement of the living standard of people in China, the deep processing products of the fruits and vegetables which are nutritional and healthy have great potential.
At present, most of the existing fruit and vegetable solid beverages are prepared by homogenizing concentrated fruit juice and then spray-drying the homogenized fruit juice to obtain fruit powder, the production process is simple, but the loss of nutritional ingredients and characteristic aroma, such as vitamins, esters and aromatic hydrocarbon substances, in the fruit juice is large.
Disclosure of Invention
The invention aims to provide fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and a preparation method thereof. The nutritional ingredients and flavor quality of the fruits and vegetables in the fruit and vegetable microcapsule powder are greatly protected, and the fruit and vegetable microcapsule powder has good nutritional quality and characteristic flavor.
The invention provides a preparation method of fruit and vegetable microcapsule powder, which comprises the following steps:
1) crushing and pulping fruits and vegetables to obtain fruit and vegetable pulp; citric acid accounting for 0.5-1.0% of the weight of the fruits and vegetables and vitamin C accounting for 1.0-1.5% of the weight of the fruits and vegetables are added in the pulping process;
2) carrying out enzymolysis on the fruit and vegetable pulp obtained in the step 1) to obtain an enzymolysis liquid; the enzyme for enzymolysis comprises pectinase, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-3 hours;
3) squeezing the enzymatic hydrolysate obtained in the step 2) to obtain squeezed juice;
4) performing rough filtration and ultrafiltration on the squeezed juice obtained in the step 3) to obtain filtrate;
5) vacuum concentrating the filtrate obtained in the step 4) to obtain concentrated juice; the vacuum concentration conditions are as follows: concentrating the filtrate to 1/5-1/8 of the original volume at the temperature of 45-50 ℃ and under the vacuum degree of more than 80 kPa;
6) sterilizing the concentrated juice obtained in the step 5) at 100-130 ℃ for 15-30 s to obtain sterile fruit and vegetable juice;
7) embedding the sterile fruit and vegetable juice obtained in the step 6) by adopting modified starch through a fluidized bed atomization system to obtain embedded capsule liquid; the mass ratio of the modified starch to the sterile fruit and vegetable juice is (15-25) to 1;
8) pre-freezing the embedded capsule liquid obtained in the step 7) at-20 ℃ for 20-40 h, and carrying out vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 15-25 ℃ until the water content is 7-10% to obtain the fruit and vegetable microcapsule powder.
Preferably, in the step 2), the dosage of the pectinase is 2-5 g/L, and the pH value of the enzymatic hydrolysate is 4.0-4.5.
Preferably, the rough filtration in the step 4) is performed by using a filter cloth; the ultrafiltration is performed at (2-3) x 105Pa is a pressure of pore diameter
Figure BDA0002305934090000021
Is performed on the filter membrane.
Preferably, the particle size of the fruit and vegetable microcapsule powder is 0.15-0.7 mm.
The invention also provides the fruit and vegetable microcapsule powder prepared by the preparation method of the technical scheme.
The invention also provides fruit and vegetable microcapsule potato powder based on the fruit and vegetable microcapsule powder, which comprises the fruit and vegetable microcapsule powder and potato powder, wherein the mixing mass ratio of the fruit and vegetable microcapsule powder to the potato powder is (3-4): (7-12).
Preferably, the fruit and vegetable microcapsule potato powder further comprises maltodextrin and sugar, wherein the mixing mass ratio of the fruit and vegetable microcapsule powder to the potato powder to the maltodextrin to the sugar is (2-5): (8-12): (2-6): (2-6).
Preferably, the preparation method of the potato flour comprises the following steps:
a) cooking peeled potatoes, and pulping to obtain potato pulp;
b) colloid grinding is carried out on the potato pulp obtained in the step a), β -cyclodextrin with the mass being 2-5% of that of the potato pulp is added, the potato pulp is mixed and dried until the water content is below 10%, the drying is carried out for 6-8 h at the temperature of 60-80 ℃, and the potato powder is obtained after crushing and sieving.
Preferably, the beating of step a) is: adding water with the mass 5-10 times of that of the potatoes, and pulping at 600-800 rpm for 5-10 min.
Preferably, the particle size of the crushed and sieved particles in the step b) is 60-100 meshes.
The invention provides a fruit and vegetable microcapsule powder. The invention takes modified starch as the outer membrane, carries out microencapsulation treatment on the fruit and vegetable juice, and then carries out vacuum freeze drying, thus keeping the nutrient content and the original flavor of the fruit juice to the maximum extent; the potato powder is compounded with the potato powder, and more balanced nutrient substances can be ensured to be ingested through compounding of vitamins and mineral substances in the fruits and vegetables with carbohydrates, dietary fibers, inorganic salts and the like of the potato powder, so that the requirements of people on nutrition and energy of breakfast are met.
Drawings
FIG. 1 is a schematic view of a fruit and vegetable microcapsule potato starch provided by the present invention; wherein, fig. 1-1 is strawberry juice microcapsule potato powder, and fig. 1-2 is mango juice microcapsule potato powder.
Detailed Description
The invention provides a preparation method of fruit and vegetable microcapsule powder, which comprises the following steps:
1) crushing and pulping fruits and vegetables to obtain fruit and vegetable pulp; citric acid accounting for 0.5-1.0% of the weight of the fruits and vegetables and vitamin C accounting for 1.0-1.5% of the weight of the fruits and vegetables are added in the pulping process;
2) carrying out enzymolysis on the fruit and vegetable pulp obtained in the step 1) to obtain an enzymolysis liquid; the enzyme for enzymolysis comprises pectinase, the enzymolysis temperature is 40-45 ℃, and the enzymolysis time is 2-3 h;
3) squeezing the enzymatic hydrolysate obtained in the step 2) to obtain squeezed juice;
4) performing rough filtration and ultrafiltration on the squeezed juice obtained in the step 3) to obtain filtrate;
5) vacuum concentrating the filtrate obtained in the step 4) to obtain concentrated juice; the vacuum concentration conditions are as follows: concentrating the filtrate to 1/5-1/8 of the original volume at the temperature of 45-50 ℃ and under the vacuum degree of more than 80 kPa;
6) sterilizing the concentrated juice obtained in the step 5) at 100-130 ℃ for 15-30 s to obtain sterile fruit and vegetable juice;
7) embedding the sterile fruit and vegetable juice obtained in the step 6) by adopting modified starch through a fluidized bed atomization system to obtain embedded capsule liquid; the mass ratio of the modified starch to the sterile fruit and vegetable juice is (15-25) to 1;
8) pre-freezing the embedded capsule liquid obtained in the step 7) at-20 ℃ for 20-40 h, and carrying out vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 15-25 ℃ until the water content is 7-10% to obtain the fruit and vegetable microcapsule powder.
Crushing and pulping fruits and vegetables to obtain fruit and vegetable pulp; citric acid accounting for 0.5-1.0% of the weight of the fruits and vegetables and vitamin C accounting for 1.0-1.5% of the weight of the fruits and vegetables are added in the pulping process. The method for crushing is not particularly limited, and the conventional crushing method of fruits and vegetables, such as a beater, which is well known to a person skilled in the art, can be adopted. The pulping of the invention is preferably cold pulping, and preferably, a small amount of liquid nitrogen is added into the fruits and vegetables during the pulping process to keep the flavor and color of the original fruits. The citric acid and the vitamin C are added to adjust the flavor of the fruits and the vegetables and improve the preservation rate of nutrient substances.
After the fruit and vegetable pulp is obtained, the fruit and vegetable pulp is subjected to enzymolysis to obtain an enzymolysis liquid; the enzyme for enzymolysis comprises pectinase, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-3 hours. In the present invention, the use of the pectinase can improve the juice yield. In the invention, the enzymolysis temperature is more preferably 42-48 ℃, and most preferably 45 ℃. In the present invention, the time for the enzymatic hydrolysis is more preferably 3 hours. In the invention, the dosage of the pectinase is preferably 2-4 g/L, more preferably 3g/L, and the pH value of the enzymolysis liquid is preferably 4.0-4.5, more preferably 4.2.
After the enzymatic hydrolysate is obtained, the invention squeezes the enzymatic hydrolysate to obtain squeezed juice. In the present invention, the pressing mode is preferably a secondary pressing, and the juice yield of the pressing is 70% or more.
After the squeezed juice is obtained, the invention performs rough filtration and ultrafiltration on the squeezed juice to obtain filtrate. In the present invention, the rough filtration is preferably performed using a filter cloth; the ultrafiltration is preferably (2-3) x 105Pa is a pressure of pore diameter
Figure BDA0002305934090000041
More preferably at 2X 105Pa is a pressure of pore diameter
Figure BDA0002305934090000042
Is performed on the filter membrane. In the present invention, the rough filtration is more preferably performed by filtering with a filter cloth and a vibrating screen, the sources of the filter cloth and the vibrating screen are not particularly limited, and the filter cloth and the vibrating screen for filtering the conventional commercially available fruit and vegetable juice, which are well known to those skilled in the art, are adopted, and the rough filtration has the function of removing impurities with larger particle size and insoluble skin and residue particles. The invention can remove impurities and small particle solids in the squeezed juice by ultrafiltration.
After the filtrate is obtained, the filtrate is subjected to vacuum concentration to obtain concentrated juice; the vacuum concentration conditions are as follows: concentrating the filtrate to 1/5-1/8 of the original volume at 45-50 ℃ under the vacuum degree of more than 80 kPa. The concentration of the invention can remove partial water, improve the concentration and quality of the fruit juice and reduce the addition of modified starch.
After the concentrated juice is obtained, the concentrated juice is sterilized for 15-30 s at the temperature of 100-130 ℃ to obtain the sterile fruit and vegetable juice. The invention can sterilize at high temperature and short time, can ensure that the juice is stored for more than 2 months at 25 ℃, has good nutritional quality and does not decay and deteriorate.
After the sterile fruit and vegetable juice is obtained, embedding the sterile fruit and vegetable juice by adopting modified starch through a fluidized bed atomization system to obtain embedded capsule liquid; the mass ratio of the modified starch to the sterile fruit and vegetable juice is (15-25): 1. The modified starch is preferably edible modified starch with low gelatinization temperature, good stability, high coating rate and stable encapsulation structure, the source of the modified starch is not particularly limited, and the modified starch is prepared by adopting a conventional commercial modified starch product meeting the conditions, such as Jiangsu bana food grade modified starch with CAS number of 9049-76-7. The fluidized bed atomization system of the present invention is preferably a fluidized bed atomization system manufactured by FluidAir
Figure BDA0002305934090000051
/MAGNACOATER spray fluidized bed product. In the invention, the fluidized bed atomization system preferably adopts modified starch to carry out top spray embedding on the sterile fruit and vegetable juice, the inlet temperature is preferably 60-70 ℃, and the outlet temperature is preferably 53-57 ℃. The embedding rate of the finished product of the invention exceeds 96%.
After the embedded capsule liquid is obtained, the embedded capsule liquid is preferably pre-frozen at-20 ℃ for 20-40 h immediately, and then is subjected to vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 15-25 ℃ until the water content is 7-10% to obtain the fruit and vegetable microcapsule powder. In the invention, in the vacuum freeze drying process, the water in the embedded capsule liquid is directly dried by solid sublimation. The fruit and vegetable microcapsule powder is dry particles, and the particle size of the fruit and vegetable microcapsule powder is preferably 0.15-0.7 mm, and more preferably 0.25 mm.
The invention also provides the fruit and vegetable microcapsule powder prepared by the preparation method of the technical scheme. The nutritional ingredients and flavor quality of the fruits and vegetables in the fruit and vegetable microcapsule powder are greatly protected, and the fruit and vegetable microcapsule powder has good nutritional quality and characteristic flavor.
The invention also provides fruit and vegetable microcapsule potato powder based on the fruit and vegetable microcapsule powder, which comprises the fruit and vegetable microcapsule powder and potato powder, wherein the mixing mass ratio of the fruit and vegetable microcapsule powder to the potato powder is (3-4): (7-12), more preferably 3: 10. In the invention, the preparation method of the fruit and vegetable microcapsule potato powder is preferably as follows: the fruit and vegetable microcapsule powder and the potatoes are dry-mixed and stirred, preferably pass through a vibrating screen and a filter screen, and then the mixed fruit and vegetable microcapsule potato powder is fully automatically and quantitatively packaged.
In the invention, the fruit and vegetable microcapsule potato powder also comprises maltodextrin and sugar, wherein the mixing mass ratio of the fruit and vegetable microcapsule powder, the potato powder, the maltodextrin and the sugar in the fruit and vegetable microcapsule potato powder is (2-5): (8-12): (2-6: (2-6), more preferably 3:10:4: 4.
In the invention, the preparation method of the potato powder comprises the following steps:
a) cooking peeled potatoes, and pulping to obtain potato pulp;
b) colloid grinding is carried out on the potato pulp obtained in the step a), β -cyclodextrin with the mass being 2-5% of that of the potato pulp is added, the potato pulp is mixed and dried until the water content is below 10%, the drying is carried out for 6-8 h at the temperature of 60-80 ℃, and the potato powder is obtained after crushing and sieving.
The peeled potatoes are cooked and pulped to obtain potato pulp. The invention preferably selects fresh potatoes without pathological changes and rottenness, washes away silt sundries on the surfaces of the potatoes and removes the skins. The source of the potatoes is not particularly limited in the present invention, and conventional commercial products of potatoes well known to those skilled in the art may be used. In the invention, the cooking time is preferably 10-30 min, the temperature is preferably 100-110 ℃, so that the potatoes are well cooked, the potato powder is fully gelatinized, and the enzymes in the potatoes are passivated. In the present invention, the beating is preferably: adding water with the mass 5-10 times that of the potatoes, pulping at 600-800 rpm for 5-10 min, more preferably adding water with the mass 6 times that of the potatoes, and pulping at 700rpm for 10 min. The equipment used for beating is not particularly limited in the present invention, and a beating machine well known to those skilled in the art can be used.
After potato pulp is obtained, carrying out colloid grinding on the potato pulp, adding β -cyclodextrin with the mass being 2-5% of that of the potato pulp, mixing and drying until the water content is below 10%, drying at 60-80 ℃ for 6-8 h, crushing and sieving to obtain potato powder, wherein the colloid grinding time is preferably 1-2 min.
The following embodiments are further detailed descriptions of the fruit and vegetable microcapsule powder, the fruit and vegetable microcapsule potato powder and the preparation method thereof, and the technical solutions of the present invention include, but are not limited to, the following embodiments.
Example 1
The preparation method of the instant potato powder comprises the following steps:
(1) selecting fresh potatoes without pathological changes and rottenness;
(2) washing away silt impurities on the surface of the potatoes and removing the surface of the potatoes;
(3) and (3) cooking: putting the potatoes processed in the step (2) into a steamer to steam and boil for 20 minutes at 105 ℃;
(4) grinding: putting the cooked potatoes on a pulping machine, adding water into the pulping machine, wherein the mass ratio of the potatoes to the water is 1:6, the pulping time is 6 minutes, and the rotating speed of the pulping machine is 750 revolutions per minute to obtain potato pulp;
(5) colloid mill, grinding the potato pulp on the colloid mill for 1.5 minutes, adding β -cyclodextrin accounting for 4 percent of the mass of the potato pulp, and mixing uniformly to avoid potato agglomeration;
(6) drying by a heat pump: drying at 70 deg.C for 7 hr by using DHG-9245A heat pump dryer until the water content is 10%;
(7) powdering: the ST-02A high-speed pulverizer is adopted, and the pulverizing particle size is controlled to be 80 meshes.
The preparation method of the mango juice microcapsule powder comprises the following steps:
(8) selecting raw materials: selecting fresh and pure mango with no insect pest and no scar, and refrigerating at 4 deg.C for preservation, wherein the mango is Tainong I;
(9) raw material treatment: removing impurities adhered to the mangoes, washing the mangoes clean, and peeling off the outer skins;
(10) pulping: crushing fruit pulp, squeezing the fruit pulp into juice by a beating machine, and adding 0.5% of citric acid and 1.5% of Vc in the beating process;
(11) enzyme treatment: the mango contains more pectin, the juice yield is influenced, pectinase is used for treatment, the enzymolysis temperature is 40 ℃, the enzyme dosage is 5g/L, the pH value of enzymolysis liquid is 4.0-4.5, and the treatment time is 2 hours;
(12) squeezing to obtain juice: mixing mango pulp and purified water at a ratio of 1:2, squeezing, adding 20% clear water into squeezed fruit residues, and squeezing for the second time. After twice squeezing, the juice yield reaches over 75 percent;
(13) and (3) filtering: firstly, filtering with filter cloth and vibrating screen, ultrafiltering to remove impurities and small solid particles in mango juice, and filtering with membrane
Figure BDA0002305934090000071
Operating pressure 3X 105Pa；
(14) Low-temperature vacuum concentration: reducing the volume of the juice to 1/6 at vacuum degree of 86kPa and temperature of 45 ℃;
(15) and (3) sterilization: the sterilization temperature is set to be 125 ℃ and is kept for 20s, and the mango juice can be stored for more than 2 months at the temperature of 25 ℃ by sterilizing at the temperature and time, so that the mango juice has good nutritional quality and color preservation, and is free from putrefaction and deterioration;
(16) embedding: embedding concentrated mango juice by modified starch, and spraying and embedding the edible modified starch on the top end of the concentrated mango juice through a fluidized bed atomization system, wherein the inlet temperature is 60 ℃, the outlet temperature is 55 ℃, the weight ratio of the edible modified starch to the concentrated mango juice in the embedded fruit powder particles is 25:1, and the embedding rate of a finished product is 97%;
(17) and (3) freeze drying: taking out the embedded mango juice capsule liquid, pre-freezing the mango juice capsule liquid for 24 hours at the temperature of-20 ℃, and then carrying out vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 25 ℃ until the water content is 7%, thus obtaining microcapsule particles which are non-viscous, non-caking and 0.25-0.55 mm in diameter;
(18) mixing and homogenizing: fully stirring and mixing mango juice microcapsule particles, potato powder, maltodextrin and sugar in a dry mixing and stirring cylinder according to the mixing mass ratio of 3:10:4:4, stirring for 2 minutes in forward rotation and 3 minutes in reverse rotation to fully and uniformly mix the materials, and conveying the materials to a full-automatic packaging machine for quantitative packaging;
(19) and (3) vacuum nitrogen filling and packaging: the packaging is carried out by adopting a full-automatic nitrogen-filled packaging machine, and the storage time can exceed 12 months.
Example 2
The preparation method of the instant potato powder comprises the following steps:
(1) selecting fresh potatoes without pathological changes and rottenness;
(2) washing away silt impurities on the surface of the potatoes and removing the surface of the potatoes;
(3) and (3) cooking: putting the potatoes processed in the step (2) into a steamer to steam and cook for 30 minutes at the temperature of 107 ℃, fully gelatinizing the potato powder and inactivating enzymes in the potatoes;
(4) grinding: putting the cooked potatoes on a pulping machine, and adding water into the pulping machine, wherein the mass ratio of the potatoes to the water is 1:5, the pulping time is 8 minutes, and the rotating speed of the pulping machine is 700 revolutions per minute, so as to obtain potato pulp;
(5) colloid mill, grinding potato pulp on the colloid mill for 2min, adding β -cyclodextrin with the mass of 3% of the potato pulp, mixing uniformly to avoid potato agglomeration;
(6) drying by a heat pump: drying at 65 ℃ for 7.5h by adopting an energy-saving and quality-guaranteeing DHG-9245A heat pump dryer;
(7) powdering: the ST-02A high-speed pulverizer is adopted, and the pulverizing particle size is controlled to be 90 meshes.
The preparation method of the strawberry juice microcapsule powder comprises the following steps:
(8) selecting raw materials: selecting fresh strawberry with bright color and no pest and scar, and the variety is Ningyu;
(9) cleaning raw materials: removing impurities adhered to the strawberries, cleaning and soaking the strawberries by adopting light salt water, and washing the strawberries by using clear water;
(10) pulping: crushing strawberry pulp, cold pulping, and adding 1.0% of citric acid and 1.0% of Vc in the pulping process to improve the retention rate of polyphenol substances;
(11) enzyme treatment: adding pectinase according to the dosage of 5g/L, wherein the enzymolysis temperature is 45 ℃, the pH value of the enzymolysis liquid is 4.0, and the treatment time is 2 h;
(11) squeezing to obtain juice: mixing strawberry pulp and purified water at a ratio of 1:3, squeezing, adding 30% clear water into the squeezed fruit residues, and squeezing for the second time. After twice squeezing, the juice yield reaches 70 percent;
(12) and (3) filtering: firstly, filter cloth and a vibrating screen are adopted for rough filtration, and then the aperture of a filtration membrane is adopted
Figure BDA0002305934090000091
Operating pressure 2.5X 105The Pa ultrafiltration technology further removes impurities and small-particle solids in the squeezed strawberry juice;
(13) low-temperature vacuum concentration: reducing the volume of the juice to 1/7 at a vacuum degree of 90kPa and a temperature of 43 ℃;
(14) and (3) sterilization: the fruit juice is sterilized by a high-temperature short-time method, the temperature is kept for 30s at 115 ℃, the strawberry juice can be stored for more than 2 months at 25 ℃, the nutritional quality is well preserved, and the phenomenon of putrefaction and deterioration is avoided;
(15) embedding: the wall material is made of edible modified starch, the modified starch aqueous solution is preheated to 40-50 ℃, the edible modified starch is sprayed and embedded at the top end of the concentrated fruit juice through a fluidized bed atomization system, the inlet temperature is 68 ℃, the outlet temperature is 53 ℃, the weight ratio of the edible modified starch to the concentrated fruit juice in the embedded fruit powder particles is 15-25: 1, and the embedding rate of the finished product exceeds 96%;
(16) and (3) freeze drying: taking out the embedded strawberry juice capsule liquid, pre-freezing for 25h in an environment of-20 ℃, then carrying out vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 20 ℃, and drying until the water content is about 8% to form non-viscous and non-caking white microcapsule particles, wherein the particle diameter reaches 0.3-0.6 mm;
(17) and (3) dry mixing: fully stirring and mixing the strawberry juice microcapsule particles, potato powder, maltodextrin and sugar in a dry mixing and stirring cylinder according to the mixing mass ratio of 3:8:4:3, and conveying the mixed strawberry juice microcapsule potatoes to a full-automatic packaging machine for quantitative packaging after passing through a vibrating screen and a filter screen;
(18) and (3) vacuum nitrogen filling and packaging: the packaging is carried out by adopting a full-automatic nitrogen-filled packaging machine, and the storage time can exceed 12 months.
TABLE 1 Main quality index and sensory index requirements of the product
Figure BDA0002305934090000101
The microencapsulated fruit juice-containing potato powder can better retain the flavor and nutritional quality of the original fruit juice (as shown in figure 1, wherein figure 1-1 is strawberry juice-containing potato powder, and figure 1-2 is mango juice-containing potato powder). In the process of brewing the potato breakfast powder, the juice is slowly released, the fragrance is stronger, the mouthfeel is finer and smoother, and the nutrient components such as polyphenols are better reserved, so that the potato breakfast powder is more delicious, natural, nutritional and healthy than the existing potato breakfast powder in the market.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A preparation method of fruit and vegetable microcapsule powder comprises the following steps:
1) crushing and pulping fruits and vegetables to obtain fruit and vegetable pulp; citric acid accounting for 0.5-1.0% of the weight of the fruits and vegetables and vitamin C accounting for 1.0-1.5% of the weight of the fruits and vegetables are added in the pulping process;
2) carrying out enzymolysis on the fruit and vegetable pulp obtained in the step 1) to obtain an enzymolysis liquid; the enzyme for enzymolysis comprises pectinase, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-3 hours;
3) squeezing the enzymatic hydrolysate obtained in the step 2) to obtain squeezed juice;
4) performing rough filtration and ultrafiltration on the squeezed juice obtained in the step 3) to obtain filtrate;
5) vacuum concentrating the filtrate obtained in the step 4) to obtain concentrated juice; the vacuum concentration conditions are as follows: concentrating the filtrate to 1/5-1/8 of the original volume at the temperature of 45-50 ℃ and under the vacuum degree of more than 80 kPa;
6) sterilizing the concentrated juice obtained in the step 5) at 100-130 ℃ for 15-30 s to obtain sterile fruit and vegetable juice;
7) embedding the sterile fruit and vegetable juice obtained in the step 6) by adopting modified starch through a fluidized bed atomization system to obtain embedded capsule liquid; the mass ratio of the modified starch to the sterile fruit and vegetable juice is (15-25) to 1;
8) pre-freezing the embedded capsule liquid obtained in the step 7) at-20 ℃ for 20-40 h, and carrying out vacuum freeze drying at the vacuum degree of 1.3-13 Pa and the temperature of 15-25 ℃ until the water content is 7-10% to obtain the fruit and vegetable microcapsule powder.
2. The preparation method according to claim 1, wherein in the step 2), the amount of the pectinase is 2-5 g/L, and the pH value of the enzymatic hydrolysate is 4.0-4.5.
3. The method for preparing according to claim 1, wherein the rough filtration of step 4) is performed using a filter cloth; the ultrafiltration is performed at (2-3) x 105Pa is a pressure of pore diameter
Figure FDA0002305934080000011
Is performed on the filter membrane.
4. The preparation method of claim 1, wherein the fruit and vegetable microcapsule powder has a particle size of 0.15-0.7 mm.
5. The fruit and vegetable microcapsule powder prepared by the preparation method of any one of claims 1 to 4.
6. Fruit and vegetable microcapsule potato powder based on the fruit and vegetable microcapsule powder of claim 5, wherein the fruit and vegetable microcapsule potato powder comprises fruit and vegetable microcapsule powder and potato powder, and the mixing mass ratio of the fruit and vegetable microcapsule powder to the potato powder is (3-4): (7-12).
7. The fruit and vegetable microcapsule potato powder of claim 6, further comprising maltodextrin and sugar, wherein the mixing mass ratio of the fruit and vegetable microcapsule powder, the potato powder, the maltodextrin and the sugar in the fruit and vegetable microcapsule potato powder is (2-5): (8-12): (2-6): (2-6).
8. The fruit and vegetable microcapsule potato flour of claim 6, wherein the preparation method of the potato flour comprises the following steps:
a) cooking peeled potatoes, and pulping to obtain potato pulp;
b) colloid grinding is carried out on the potato pulp obtained in the step a), β -cyclodextrin with the mass being 2-5% of that of the potato pulp is added, the potato pulp is mixed and dried until the water content is below 10%, the drying is carried out for 6-8 h at the temperature of 60-80 ℃, and the potato powder is obtained after crushing and sieving.
9. The fruit and vegetable microcapsule potato flour of claim 8, wherein the beating of step a) is: adding water with the mass 5-10 times of that of the potatoes, and pulping at 600-800 rpm for 5-10 min.
10. The fruit and vegetable microcapsule potato powder of claim 8, wherein the particle size obtained by crushing and sieving in step b) is 60-100 meshes.
CN201911239955.1A 2019-12-06 2019-12-06 Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods Pending CN110897118A (en)

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CN113287696A (en) * 2021-05-09 2021-08-24 许昌优加粮农产品开发有限公司 Processing method of fruit powder
CN114947082A (en) * 2022-05-24 2022-08-30 中国农业科学院油料作物研究所 Method for preparing functional lipid microcapsule powder by utilizing selenium-rich rape seed stalk powder and application

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CN104336561A (en) * 2013-08-07 2015-02-11 苗继峰 Potato instant powder production method
CN104305056A (en) * 2014-11-10 2015-01-28 重庆食品工业研究所 Microencapsulated kiwi fruit ultramicropowder and preparation method thereof
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