CN111588007B - Spray-dried carrier and application thereof in preparing fruit powder - Google Patents
Spray-dried carrier and application thereof in preparing fruit powder Download PDFInfo
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- CN111588007B CN111588007B CN201911097644.6A CN201911097644A CN111588007B CN 111588007 B CN111588007 B CN 111588007B CN 201911097644 A CN201911097644 A CN 201911097644A CN 111588007 B CN111588007 B CN 111588007B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 79
- 239000000843 powder Substances 0.000 title claims abstract description 66
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 35
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 244000070406 Malus silvestris Species 0.000 claims abstract description 18
- 235000005087 Malus prunifolia Nutrition 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 235000021119 whey protein Nutrition 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 238000004537 pulping Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 5
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- 239000011780 sodium chloride Substances 0.000 abstract description 17
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000008901 benefit Effects 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 11
- 150000001875 compounds Chemical class 0.000 abstract description 7
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- 238000013329 compounding Methods 0.000 abstract 1
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- 235000002639 sodium chloride Nutrition 0.000 description 15
- 230000035764 nutrition Effects 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000007270 Gaultheria hispida Nutrition 0.000 description 6
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- 244000269152 Myrica pensylvanica Species 0.000 description 6
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000000969 carrier Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
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- 239000002274 desiccant Substances 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013948 strawberry juice Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- -1 NaCl compound Chemical class 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
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 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 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 230000000704 physical effect Effects 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000005057 refrigeration Methods 0.000 description 1
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- 239000011975 tartaric acid Substances 0.000 description 1
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/026—Spray-drying
-
- 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
- A23L29/015—Inorganic 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
- 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
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the use of a compound carrier agent for improving the production benefit and better preserving the fruit nutrient substances in spray drying, which comprises the following operation processes: cleaning the crabapple; removing cores; pulping according to a feed liquid ratio of 1:50 (g: mL); adding carrier composed of maltodextrin, whey protein and NaCl; colloid mill grinding and circulation; spray drying at 160 deg.C and 80-90 deg.C and 800mL/h to obtain powder. The drying method is used for compounding the carrier agent, and whey protein and NaCl are added on the basis of adding maltodextrin, so that the physicochemical properties of fruit powder are better improved, the production benefit is improved, the nutritional ingredients of fruits are better reserved, and meanwhile, the method has the advantages of prolonging the storage period of the fruits and improving the added value of the fruits.
Description
Technical Field
The invention belongs to the field of practical production application, in particular to application of a compound carrier agent for improving production benefits and better preserving fruit nutrient components in practical production in spray drying.
Background
In recent years, under the background of the large development of modern agricultural bases and special benefit agriculture, the fruit industry in China is rapidly developed, the regional layout is more optimized, the dominant industry is more prominent, the industrial benefit is more obvious, and the fruit industry has become an important industry for promoting the adjustment of agricultural structures, the economic development of regions and the income increase of peasants. At present, fruits become the third largest agricultural planting industry after grains and vegetables, and the total area of an orchard and the total yield of the fruits are steadily located at the first place in the world all over the year. Fruits can provide nutrients and health care ingredients such as moisture, sugar, minerals, vitamin C, carotene, dietary fiber and the like for human bodies, and most fruits contain various organic acids, such as lemon contains a large amount of citric acid, apple contains a large amount of malic acid, grape contains tartaric acid and the like. These organic acids stimulate secretion of digestive juice. However, most fruits have water content up to 85% -90%, the fruits are not easy to store for a long time at normal temperature due to the high water content, and some preservation methods by refrigeration or freezing can reduce the nutrition components, change the mouthfeel of the fruits and influence the sense of consumers, so that the premise of storing fruits for a long time is to find a preservation mode which can better preserve the nutrition components of the fruits without changing the mouthfeel.
Therefore, the development of the compound carrier agent for improving the production benefit in spray drying and better preserving the fruit nutrient substances has important significance for production and application.
In the current fruit spray drying process, the addition of the carrier agent is only single, for example: the addition of the single carrier agent such as maltodextrin and beta-cyclodextrin can improve the production benefit to a certain extent, but the production benefit is still lower, and the addition of the whey protein and NaCl compound carrier agent not only improves the production benefit, but also can better retain the nutritional ingredients in fruits.
By searching, the following two patent publications related to the present patent application were found:
1. a method for preparing fructus Myricae Rubrae whole fruit powder and series fruit powder foods (CN 102178190B) using fructus Myricae Rubrae as main raw material is provided. The waxberry whole fruit powder is prepared by a method comprising the following steps: crushing fresh waxberry, removing cores, and pulping to obtain waxberry pulp; (2) Adjusting the pH value to 2.5-4.0 by using citric acid, adding 1% -3% of maltodextrin, and refining and homogenizing the prepared feed liquid by using a colloid mill; (3) The mixed solution prepared by the steps is dried in vacuum or sprayed at 50-60 ℃ to obtain the waxberry whole fruit powder. The waxberry whole fruit powder and fruit powder food prepared by the invention are rich in anthocyanin which is a specific nutrient component of waxberry, are convenient to store, are convenient to carry and rich in nutrition, and are products with good market prospect. .
2. The invention provides a production method of instant strawberry fruit powder (CN 106889505A), which comprises the following steps: 1. pulping strawberry, and filtering with 400 mesh filter cloth to obtain strawberry juice; 2. concentrating the strawberry juice to a soluble solids content of 11Brix; 3. adding maltodextrin and sodium sulfite into the concentrated juice, wherein the ratio of the added maltodextrin to the solid content in the concentrated juice is 1.2:1, and the added sodium sulfite is 220mg/Kg; 4. spray drying the concentrated juice with a small dryer at 164 deg.C inlet temperature, 60-70 deg.C outlet temperature, 40mL/min feeding speed, 26000rpm/min nozzle rotation speed, to obtain fruit powder with water content below 3.5%; 5. glucose, aspartame, vitamin C and vitamin E are added into the fruit powder and are uniformly mixed and stirred to obtain the instant strawberry fruit powder, the weight ratio of the added glucose to the fruit powder is 1:22, the weight ratio of the added aspartame to the fruit powder is 1:45, the weight ratio of the added vitamin C to the fruit powder is 1:90, and the weight ratio of the added vitamin E to the fruit powder is 1:10.5.
The current spray drying technology has the following problems: the fruit powder has low powder yield, poor fruit powder solubility, large nutrition loss and the like.
Meanwhile, the crab apple has high sugar content and is not easy to store, and a method for effectively storing the crab apple is lacked in the prior art.
Disclosure of Invention
Because the existing spray-dried carrier has the problems of low powder yield, poor fruit powder solubility, serious nutrition loss and the like, the application provides the spray-dried carrier which can effectively improve the powder yield and the solubility of fruit powder, reduce hygroscopicity and retain the nutrition to a greater extent.
The invention provides a spray-drying carrier, which comprises the following components in parts by weight: 0.4-1 part of maltodextrin, 0.2-0.6 part of whey protein and 0.02-0.1 part of NaCl.
Preferably, the carrier comprises the following components in parts by weight: maltodextrin 0.8 parts, whey protein 0.5 parts and NaCl 0.05 parts.
The invention also relates to the application of the spray-dried carrier in preparing fruit powder. The carrier is added in an amount of 0.62-1.7g of carrier per 100g of pulp raw material. Preferably, the carrier is added in an amount of 1.35g carrier per 100g pulp stock.
In order to provide a method for preserving the crabapple and enrich the edible forms, the invention also relates to a method for producing the crabapple powder, which comprises the following steps:
(1) And (3) raw material treatment: selecting complete crabapple, removing fruits with diseases and insect pests, and cleaning the crabapple to remove seeds.
(2) Pulping: weighing a certain mass of treated raw materials, adding water, and pulping.
(3) Addition of a carrier agent: the spray-dried carrier is added into the pulped fruit pulp, and the dosage of the spray-dried carrier is 0.62-1.7g of carrier per 100g of fruit pulp.
(4) And (3) passing through a colloid mill: the pulp with the carrier agent added is passed through a colloid mill.
(5) Spray drying conditions: and (3) carrying out spray drying on the pulp subjected to the colloid mill to obtain the crab apple fruit powder.
Preferably, in the step (3), the amount of the spray-dried carrier is 1.35g of carrier per 100g of pulp.
More specifically, the production process is as follows:
(1) And (3) raw material treatment: selecting complete crab apple, removing fruits with diseases and insect pests, cleaning the crab apple, removing seeds, and storing at-20 ℃.
(2) Pulping: weighing a certain mass of treated raw materials, and pulping for 3min on a high-speed juicer according to the feed-liquid ratio of 1:50 (g: mL).
(3) Addition of a carrier agent: a spray-dried carrier was added to the beaten pulp, 1.35g of carrier per 100g of pulp.
(4) And (3) passing through a colloid mill: the fruit pulp added with the carrier agent is passed through a colloid mill, so that the particle diameter is reduced, and the smooth spray drying can be ensured.
(5) Spray drying conditions: the inlet temperature is 160 ℃, the sample injection amount is 800mL/h, and the air inlet quantity is 100%.
(6) Obtaining the crab apple powder.
Advantageous effects
1. The applicant finds that the sodium chloride is added in the spray drying process, so that the powder yield and the solubility of the fruit powder can be effectively improved, the hygroscopicity of the fruit powder can be reduced, the problems of low powder yield, low solubility and high hygroscopicity of the fruit powder obtained by spray drying in the prior art can be solved, and unexpected technical effects can be obtained.
2. The research shows that the collocation of sodium chloride and whey protein has outstanding effects in improving the yield and the solubility of the fruit powder and reducing the hygroscopicity of the fruit powder, and is obviously superior to the use of the sodium chloride and the soybean protein, and the quality of the fruit powder is effectively improved through the use of the spray drying agent, and the produced fruit powder is obviously superior to the existing fruit powder in the quality of the solubility and the like.
3. For fruits with high sugar content and difficult preservation, the method solves the problem of preservation by preparing the fruits into fruit powder, and simultaneously, the prepared fruit powder has good flavor and taste, enriches the product forms and provides a product with rich nutrition and edible brewing.
4. The compound carrier has the advantages that the raw materials of the compound carrier are easy to obtain, the compound carrier is safe and healthy, the production benefit is improved by using the compound carrier agent, compared with other carriers, the particles of fruit powder are more uniform, the loss of Vc content in the fruit powder is effectively reduced, and the nutrition content in fruits is better reserved.
Drawings
FIG. 1 is a graph showing the analysis of the particle size of fruit powders obtained from different carriers.
Fig. 2 is a graph of analysis of the nutritional content of fruit powders obtained with different carrier agents.
Detailed Description
A production method of crab apple powder comprises the following steps:
(1) And (3) raw material treatment: selecting complete crab apple, removing fruits with diseases and insect pests, cleaning the crab apple, removing seeds, and storing at-20 ℃.
(2) Pulping: weighing a certain mass of treated raw materials, and pulping for 3min on a high-speed juicer according to the feed-liquid ratio of 1:50 (g: mL).
(3) Addition of a carrier agent: to the beaten pulp was added a spray-dried carrier, the composition of which is shown in table 1.
(4) And (3) passing through a colloid mill: the fruit pulp added with the carrier agent is passed through a colloid mill, so that the particle diameter is reduced, and the smooth spray drying can be ensured.
(5) Spray drying conditions: the inlet temperature is 160 ℃, the sample injection amount is 800mL/h, and the air inlet quantity is 100%.
(6) Obtaining the crab apple powder.
The powder yield, solubility, hygroscopicity, tap density and water content of the prepared fruit powder are measured, and the particle size and the nutritional ingredients are analyzed. The results are shown in tables 1 and 2 and in figures 1 and 2.
TABLE 1 influence of different Carriers on physical Properties of fruit powder
As can be seen from the powder yield of the table 1, the powder yield of the sample No. 2 is lower than that of the sample No. 9-14, which shows that adding NaCl, wheat and protein powder after adding the anticaking agent maltodextrin is helpful for improving the powder yield, and the effect of the combined use of whey protein powder and NaCl (No. 14) is more obvious, and the powder yield is 29.62%; solubility is one of the important parameters of the powder quality, which determines the ability of the powder to form a solution or suspension in water, and sample No. 10 has lower solubility, probably because of higher insoluble components after adding wheat, and the highest solubility (91.62%) of sample No. 14 with whey protein and NaCl complex carrier; the property of the object that it absorbs more or less a certain amount of moisture from the air during storage is called hygroscopicity, which is the lowest (19.07%) in the sample (No. 14) to which the whey protein and NaCl complex carrier agent are added. Therefore, the sodium chloride and the whey protein are matched for use, so that the method has an extremely outstanding effect in improving the yield and the solubility of the fruit powder and reducing the hygroscopicity of the fruit powder, is obviously superior to the combination of sodium chloride and soybean protein, effectively improves the quality of the fruit powder through the use of the spray drying agent, and the produced fruit powder is obviously superior to the existing fruit powder in the quality of the solubility and the like.
TABLE 2 particle size span analysis Table for different samples
Note that: 11: adding maltodextrin and soybean protein; 12: adding maltodextrin and whey protein;
13: adding maltodextrin, naCl and soybean protein; 14: adding maltodextrin + NaCl + whey protein
It can be seen from fig. 1 and table 2 that the sample (sample No. 14) added with the whey protein and NaCl composite carrier has narrower particle size distribution range and more uniform particles, and fig. 2 shows that the use of the whey protein and NaCl composite carrier agent can effectively reduce the loss of Vc content in fruit powder, and can better maintain the nutritional ingredients in fruits.
Claims (1)
1. The production method of the crab apple powder is characterized by comprising the following steps:
(1) And (3) raw material treatment: selecting complete fructus Begoniae, removing fruits with diseases and insect pests, cleaning fructus Begoniae, removing seeds,
(2) Pulping: weighing a certain mass of treated raw materials, adding water, pulping,
(3) Addition of a carrier agent: adding a spray-drying carrier into the pulped fruit pulp, wherein the carrier is prepared from the following raw materials: maltodextrin 0.8%, whey protein 0.5%, naCl 0.05%,
(4) And (3) passing through a colloid mill: the fruit pulp added with the carrier agent is passed through a colloid mill,
(5) Spray drying conditions: and (3) carrying out spray drying on the pulp subjected to the colloid mill, wherein the inlet temperature is 160 ℃, the sample injection amount is 800mL/h, and the air inlet amount is 100%, so as to obtain the crab apple fruit powder.
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