CN112617144A - Processing technology of fruit and vegetable powder rich in cellulose - Google Patents

Processing technology of fruit and vegetable powder rich in cellulose Download PDF

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Publication number
CN112617144A
CN112617144A CN202011314319.3A CN202011314319A CN112617144A CN 112617144 A CN112617144 A CN 112617144A CN 202011314319 A CN202011314319 A CN 202011314319A CN 112617144 A CN112617144 A CN 112617144A
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fruit
cellulose
temperature
rich
vegetable powder
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苏伟光
李胜
崔波
高丽营
王力
周厚阔
郅慧
国明凯
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Qilu University of Technology
Energy Research Institute of Shandong Academy of Sciences
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Qilu University of Technology
Energy Research Institute of Shandong Academy of Sciences
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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
    • 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
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of fruit and vegetable powder processing, in particular to a processing technology of fruit and vegetable powder rich in cellulose, which comprises the following steps: crushing the fruit and vegetable raw materials at low temperature, and then filtering the fruit and vegetable raw materials to obtain slurry and solid matters; sequentially freezing and concentrating the slurry, spraying, freezing and granulating, and carrying out air freeze drying under normal pressure to obtain fruit and vegetable powder; drying the solid matter by hot air to obtain dry cellulose; mixing the dried fruit and vegetable powder with cellulose to obtain fruit and vegetable powder rich in cellulose, sterilizing, and packaging. Carrying out quality-grading processing according to the nutritional ingredients and the heat-sensitive characteristic in the fruits and vegetables, and preserving the heat-sensitive functional ingredients to the maximum extent by adopting a full low-temperature treatment process; through a thermal drying mode, the separated non-heat-sensitive components are dried, and compared with the conventional vacuum freeze drying, the product quality is equivalent to that of the vacuum freeze drying, the drying time is shortened by 50%, and the energy of a system is saved by more than 30%.

Description

Processing technology of fruit and vegetable powder rich in cellulose
Technical Field
The invention relates to the technical field of fruit and vegetable powder processing, in particular to a processing technology of fruit and vegetable powder rich in cellulose.
Background
The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.
The dietary fiber comprises soluble dietary fiber and insoluble dietary fiber. The soluble fiber is interwoven with carbohydrates such as starch and the like in the gastrointestinal tract, and delays the absorption of the carbohydrates, so that the soluble fiber can play a role in reducing postprandial blood sugar; the insoluble fiber has the functions of promoting gastrointestinal peristalsis, accelerating food passing through gastrointestinal tract and reducing absorption, and can absorb water in large intestine to soften stool for preventing and treating constipation. The high amount of pectin contained in fruits is an important source of soluble dietary fiber.
The kiwi fruit contains organic substances such as actinidine, proteolytic enzyme, tannin pectin and saccharides, trace elements such as calcium, potassium, selenium, zinc and germanium, 17 amino acids required by human body, and also contains abundant vitamin C, glucose, fructose, citric acid, malic acid and fat.
The large cherry is known as 'diamond in fruit', the iron content of the cherry is higher and is 20-30 times higher than that of the apple, and the cherry also contains melatonin, so that the cherry has double anti-aging effect. The cherry contains abundant proteins, anthocyanidin, haematochrome, etc., vitamin A, B, C, mineral substances such as potassium, calcium, phosphorus, iron, etc., and multiple vitamins, and has low calorie and high fiber.
With the continuous and high-speed development of national economy in China, advanced processing technologies are continuously developed and applied in the deep processing of high-activity biological products, high-added-value foods and agricultural and sideline products, and more high-biological-activity and heat-sensitive products put forward more strict requirements on the preparation technology of powder finished products.
In recent years, vacuum freeze drying technology is rapidly developed, freeze drying can maintain the functional structure, components and biological activity of products to the maximum extent, but the equipment is expensive, the operation cost is high, the drying time is long, and the defects that local overtemperature is generated in the drying and analyzing process to cause quality degradation and the like limit the large-scale popularization and application of the traditional freeze drying. In addition, the crushing in the fruit powder processing process is usually carried out at room temperature, and the heat-sensitive components in fruits and vegetables can be damaged by local high temperature generated by mechanical crushing, so that the improvement of the traditional fruit powder processing technology and the development of a novel high-quality fruit powder production process are urgently needed.
Disclosure of Invention
The invention provides a novel processing technology of fruit and vegetable powder rich in cellulose by combining an efficient wet superfine crushing technology, a freezing concentration technology, a spray freezing granulation technology and an atmospheric fluidized bed air freezing drying technology, wherein thermosensitive components are dehydrated under a freezing condition, and non-thermosensitive components are dried by heat.
The invention aims at the problem that heat-sensitive materials are difficult to retain due to simultaneous thermal drying treatment of cellulose and soluble components in the existing fruit and vegetable powder preparation process; or only drying the water-soluble component but not keeping the dietary fiber, and providing quality-grading processing, namely processing the heat-sensitive component at low temperature and drying the cellulose component by heat; the process route of mixing after powdering not only reduces the low-temperature processing cost, but also furthest retains the heat-sensitive components and cellulose of the original fruits and vegetables.
The invention also provides a processing technology of fruit and vegetable powder rich in cellulose by combining a fruit and vegetable wet superfine crushing pretreatment technology, a freezing concentration technology, a freezing granulation technology and a normal pressure quick freezing drying technology aiming at the problems that the vacuum freezing drying process cannot realize continuous production, the drying time is long, the equipment investment is large, the energy consumption is high, the product quality is uneven and the like.
The invention utilizes the fruit and vegetable materials to the maximum extent, can be made into fruit powder rich in cellulose, and can also take the cellulose and the water-soluble powder as independent products respectively as food additives.
Specifically, the technical scheme of the invention is as follows:
in a first aspect of the invention, a processing technology of fruit and vegetable powder rich in cellulose is provided, which comprises the following steps:
(1) crushing the fruit and vegetable raw materials at low temperature, and filtering to obtain slurry and solid matters;
(2) sequentially carrying out freeze concentration, spray freeze granulation and normal pressure air freeze drying on the slurry obtained in the step (1) to obtain fruit and vegetable powder;
(3) drying the solid matter obtained in the step (1) by hot air to obtain fiber powder rich in cellulose;
(4) mixing the fruit and vegetable powder obtained in the step (2) and the fiber powder obtained in the step (3) to obtain fruit and vegetable powder rich in cellulose;
(5) and (4) sterilizing the kiwi fruit powder rich in cellulose obtained in the step (4), and packaging.
In a second aspect of the invention, a fruit and vegetable powder rich in cellulose is provided, which is obtained by processing the fruit and vegetable powder rich in cellulose according to the processing technology of the fruit and vegetable powder rich in cellulose in the first aspect;
or providing the fruit and vegetable powder obtained in the processing process of the fruit and vegetable powder rich in cellulose in the first aspect;
or providing the fiber powder obtained in the processing process of the fruit and vegetable powder rich in cellulose in the first aspect.
In a third aspect of the invention, there is provided the use of the cellulose-rich fruit and vegetable powder, or fiber powder of the second aspect in the field of food additives.
The specific embodiment of the invention has the following beneficial effects:
based on the energy-saving processing technology of quality-grading processing, freeze concentration and normal-pressure air freeze drying, quality-grading processing is carried out according to the nutritional ingredients and the heat-sensitive characteristics in the fruits and vegetables, and the heat-sensitive functional ingredients are stored to the maximum extent by adopting a full low-temperature processing technology; the separated non-heat-sensitive components are dried in a thermal drying mode, and compared with the conventional vacuum freeze drying mode, the equipment investment and the processing energy consumption can be greatly reduced, and the product quality can be guaranteed;
the method creatively combines the freezing concentration, the freezing granulation and the normal-pressure quick freezing and drying technology, can remove 30 percent of water in the slurry by utilizing the freezing concentration, has the advantages of freezing drying and fluidized bed drying simultaneously because the solidification phase change heat (334kJ/kg) of the water is less than 1/8 of the sublimation phase change heat (2838kJ/kg), greatly reduces the time required by the freezing drying, realizes the continuous production of low-temperature processing, has the same product quality as the vacuum freezing drying, shortens the drying time by 50 percent, and saves the energy of the system by more than 30 percent.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
Fig. 1 is a route chart of the processing technology of the fruit and vegetable powder rich in cellulose.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
As discussed in the background art, although freeze drying can maintain the functional structure, components and biological activity of the product to the maximum extent, the freeze drying has the defects of expensive equipment, high operation cost, long drying time, local overtemperature generated in the drying and resolving process to cause quality degradation and the like, in addition, crushing in the fruit powder processing process is often carried out at room temperature, and the local high temperature generated by mechanical crushing can damage heat-sensitive components in fruits and vegetables. In view of the above, the invention provides a processing technology of fruit and vegetable powder rich in cellulose, which can preserve heat-sensitive functional components to the maximum extent and can greatly reduce equipment investment and processing energy consumption.
In one embodiment of the present invention, a processing technology of fruit and vegetable powder rich in cellulose is provided, which comprises the following steps:
(1) crushing the fruit and vegetable raw materials at low temperature, and filtering to obtain slurry and solid matters;
(2) sequentially carrying out freeze concentration, spray freeze granulation and normal pressure air freeze drying on the slurry obtained in the step (1) to obtain fruit and vegetable powder;
(3) drying the solid matter obtained in the step (1) by hot air to obtain fiber powder rich in cellulose;
(4) mixing the fruit and vegetable powder obtained in the step (2) and the fiber powder obtained in the step (3) to obtain fruit and vegetable powder rich in cellulose;
(5) and (4) sterilizing the kiwi fruit powder rich in cellulose obtained in the step (4), and packaging.
In a preferred embodiment, the step (1) of cleaning, peeling and denucleating the fruit and vegetable raw materials before low-temperature crushing;
in a preferred embodiment, the temperature of the low-temperature crushing in the step (1) is-20 to-15 ℃; the low-temperature crushing is ultra-fine crushing by using an ultra-high speed shearing crusher;
in a specific embodiment, the low-temperature crushing comprises the following specific steps: quickly freezing the treated raw materials, and quickly finishing superfine crushing at the temperature of between 20 ℃ below zero and 15 ℃ below zero by utilizing the action of high-speed shearing force of a freezing crusher after precooling is finished; heating the crushed material to 1-3 ℃ to melt, and separating slurry and solid matters by filtering;
in a preferred embodiment, the temperature of the freeze concentration in the step (2) is that the temperature of the freeze concentration is gradually reduced to-4 ℃ from 0 ℃;
in one embodiment, the freeze concentration comprises the steps of: concentrating the slurry separated in the step (1) in a freezing and concentrating device, wherein the temperature of freezing and concentrating is 0 ℃, gradually reducing the temperature to-4 ℃, and removing 30% of water in the slurry; because the crystallization temperature of the concentrated solution is reduced along with the increase of the sugar degree, the viscosity of the slurry cannot be too high for completing spray freezing granulation, so the sugar degree is controlled not to exceed 15BX, and the crystallization temperature of the water phase is controlled to be about-4 ℃;
in a preferred embodiment, the temperature of spray freeze granulation in step (2) is-40 ℃;
in one embodiment, the spray freeze granulation comprises the following steps: spraying the slurry with the initial temperature of 5 ℃ into air with the temperature of-40 ℃ through an atomizing nozzle, quickly freezing the slurry into small particles, and completing freezing spray granulation;
in a preferred embodiment, the temperature of the atmospheric air freeze-drying in step (2) is-40-0 ℃;
in one specific embodiment, the atmospheric air freeze-drying comprises the following specific steps: taking the water vapor generated by the sublimation of the materials away by using low-temperature dry air as a fluidizing medium and a heat source, and slowly increasing the temperature of the dry air to 0 ℃ in the process to finish drying;
in a preferred embodiment, the temperature of the hot air drying in the step (3) is 80-110 ℃, and the specific steps are as follows: and (2) putting the solid matters separated in the step (1) into a hot air oven, setting the drying temperature to be 80-110 ℃, and finishing drying.
In a preferred embodiment, the sterilization step in step (5) is a non-thermal sterilization method.
In one embodiment of the invention, the fruit and vegetable powder rich in cellulose is obtained by the processing technology of the fruit and vegetable powder rich in cellulose; or providing the fruit and vegetable powder obtained in the processing process of the fruit and vegetable powder rich in cellulose in the first aspect; or providing the fiber powder obtained in the processing process of the fruit and vegetable powder rich in cellulose in the first aspect.
In one embodiment of the present invention, an application of the above-mentioned cellulose-rich fruit and vegetable powder/fiber powder in the field of food additives is provided.
The invention is further illustrated and described below with reference to examples.
Example 1
A processing technology of cellulose-rich kiwi fruit powder comprises the following steps:
(1) cleaning fresh fructus Actinidiae chinensis, peeling, removing core, and ultra-fine crushing the processed pulp at-20 deg.C for 60 s with ultra-high speed shearing crusher; then filtering the crushed material at about 1 ℃ to separate the crushed material into kiwi fruit pulp and kiwi fruit solid;
(2) freezing and concentrating the slurry obtained in the step (1), wherein the temperature of freezing and concentrating is 0 ℃, the temperature is gradually reduced to-4 ℃, the temperature is gradually reduced during freezing and concentrating, the crystallization temperature is reduced along with the increase of the sugar degree of the slurry continuously crystallized by pure water, and the crystallization temperature of a water phase is at-4 ℃ when the sugar degree is increased to 15 BX;
spray freezing granulation is carried out on the kiwi fruit slurry obtained after freezing concentration, the temperature of a freezing medium for spray freezing granulation is-40 ℃, the slurry with the initial temperature of 5 ℃ is subjected to freezing granulation within 2 seconds instantly, and the particle size of the granulated product is 50 microns; then, carrying out normal pressure air freeze drying on the material particles at the temperature of minus 40 ℃ by using a normal pressure fluidized bed, taking away water vapor generated by material sublimation, slowly increasing the temperature of dry air to 0 ℃ in the process, and finishing drying within 7 hours; drying to obtain kiwi fruit powder;
(3) drying the kiwi fruit solid obtained in the step (1) by hot air at 80 ℃ for 4 hours to obtain dried cellulose;
(4) mixing the kiwi fruit powder obtained in the step (2) and the dried cellulose obtained in the step (3) to obtain cellulose-rich kiwi fruit powder;
(5) and (4) carrying out gamma ray sterilization on the kiwi fruit powder rich in cellulose obtained in the step (4), and packaging.
Example 2
A processing technology of cellulose-rich cherry powder comprises the following steps:
(1) cleaning fresh large cherry, peeling, removing core, ultra-finely crushing the processed pulp at-15 deg.C for 30 s with ultra-high speed shearing crusher, heating the crushed material to 3 deg.C, and filtering to obtain cherry pulp and cherry solid;
(2) sequentially freezing and concentrating the slurry obtained in the step (1), wherein the temperature of freezing and concentrating is that the temperature of freezing and concentrating is 0 ℃, the temperature is gradually reduced to-4 ℃, the temperature is gradually reduced during freezing and concentrating, the crystallization temperature is reduced along with the increase of the sugar degree of the slurry crystallized continuously by pure water, and the crystallization temperature of the water phase is at-4 ℃ when the sugar degree is increased to 15 BX;
carrying out spray freezing granulation on the cherry slurry obtained after freezing concentration by using an atomizing medium at the temperature of-30 ℃, so that the slurry with the initial temperature of 5 ℃ is subjected to freezing granulation within 2 seconds, and the particle size of the granulated product is 100 microns; then, carrying out normal pressure air freeze drying on the material particles by using a normal pressure fluidized bed, taking away water vapor generated by sublimation of the material by using low-temperature dry air at minus 30 ℃ as a fluidizing medium and a heat source, slowly increasing the temperature of the dry air to 0 ℃ in the process, and finishing the drying within 10 hours; drying to obtain cherry powder;
(3) carrying out hot air drying on the cherry solid obtained in the step (1) at the temperature of 110 ℃ for 2 hours to obtain dried cellulose;
(4) mixing the cherry powder obtained in the step (2) with the dried cellulose obtained in the step (3) to obtain the cherry powder rich in cellulose;
(5) and (4) carrying out gamma ray sterilization on the cherry powder rich in cellulose obtained in the step (4), and packaging.
Comparative example 1
(1) Cleaning, peeling and denucleating fresh kiwi fruits, and then carrying out low-temperature superfine crushing at room temperature by using an ultrahigh-speed shearing crusher;
(2) freeze-drying the crushed kiwi fruit in the step (1) in vacuum at-40 ℃ under the absolute pressure of 10-103Pa, freeze-drying for 20 hours; vacuum freeze drying to obtain fiber-rich kiwi fruit powder;
(3) and (3) sterilizing the kiwi fruit powder rich in cellulose obtained in the step (2), and packaging.
Comparative example 2
(1) Cleaning, peeling and denucleating fresh kiwi fruits, performing low-temperature superfine crushing at room temperature by using an ultrahigh-speed shearing crusher, and filtering the crushed materials to obtain kiwi fruit pulp and kiwi fruit solid matters;
(2) sequentially carrying out vacuum freeze drying on the slurry obtained in the step (1), wherein the temperature of the vacuum freeze drying is-30 ℃, and the absolute pressure is 10-103Pa, freeze-drying for 24 hours; vacuum freeze drying to obtain kiwi fruit powder;
(3) carrying out hot air drying on the solid obtained in the step (1) at the temperature of 80 ℃ for 4 hours to obtain dried cellulose;
(4) mixing the kiwi fruit powder obtained in the step (2) and the dried cellulose obtained in the step (3) to obtain cellulose-rich kiwi fruit powder;
(5) and (4) sterilizing the kiwi fruit powder rich in cellulose obtained in the step (4), and packaging.
The content of vitamin C in the cellulose-rich kiwi fruit powder obtained in example 1 and comparative examples 1 and 2 is measured by using a 2, 6-dichloroindophenol titration method, and the result shows that the preservation rate of the heat-sensitive functional component Vc in the cellulose-rich kiwi fruit powder obtained in example 1 reaches 92.34%, is close to that of the Vc content of 93.13% and 90.21% of comparative examples 1 and 2 and is higher than 90%, the Vc loss in the processing process is little, and the product quality is equivalent to that of vacuum freeze drying.
Figure BDA0002790844630000061
However, in the full low-temperature processing process of the embodiment 1, the drying time is shortened by more than 50% and the energy of the system is saved by more than 30% compared with the processing process of the comparative example 1 by adopting the wet superfine crushing combined with the energy-saving freeze concentration technology, the spray freeze granulation and the normal-pressure fluidized bed air freeze drying technology.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A processing technology of fruit and vegetable powder rich in cellulose is characterized by comprising the following steps:
(1) crushing the fruit and vegetable raw materials at low temperature, and filtering to obtain slurry and solid matters;
(2) sequentially carrying out freeze concentration, spray freeze granulation and normal pressure air freeze drying on the slurry obtained in the step (1) to obtain fruit and vegetable powder;
(3) drying the solid matter obtained in the step (1) by hot air to obtain fiber powder rich in cellulose;
(4) mixing the fruit and vegetable powder obtained in the step (2) and the fiber powder obtained in the step (3) to obtain fruit and vegetable powder rich in cellulose;
(5) and (4) sterilizing the kiwi fruit powder rich in cellulose obtained in the step (4), and packaging.
2. The process according to claim 1, wherein the cellulose-rich fruit or vegetable powder is processed,
the method comprises the following steps of cleaning, peeling and denucleating the fruit and vegetable raw materials before low-temperature crushing in the step (1).
3. The process for processing cellulose-rich fruit and vegetable powder according to claim 1, wherein the temperature of the low-temperature crushing in the step (1) is-20 to-15 ℃;
or carrying out superfine crushing by using an ultra-high speed shearing crusher in low-temperature crushing;
or heating the materials to about 1-3 ℃ for melting after low-temperature crushing.
4. The process for preparing cellulose-rich fruit and vegetable powder as claimed in claim 1, wherein the temperature of the freeze concentration in step (2) is 0 ℃ and gradually reduced to-4 ℃ to remove 30% of water in the pulp.
5. The process for processing the fruit and vegetable powder rich in cellulose according to claim 1, wherein the step (2) of spray freezing granulation comprises the following specific steps: the initial temperature of the slurry is 5 ℃ during spray freezing granulation, the slurry is sprayed into air at-40 ℃ through an atomizing nozzle and is rapidly frozen into small particles, and the freezing spray granulation is completed.
6. The process for processing cellulose-rich fruit and vegetable powder according to claim 1, wherein the temperature of the atmospheric air freeze-drying in the step (2) is-40-0 ℃, the water vapor generated by the sublimation of the material is taken away by using low-temperature dry air as a fluidizing medium and a heat source, and the temperature of the dry air is slowly increased to 0 ℃ in the process to complete the drying.
7. The process for processing cellulose-rich fruit and vegetable powder according to claim 1, wherein the temperature of the hot air drying in step (3) is 80-110 ℃.
8. The process of claim 1, wherein the fruit or vegetable includes kiwi fruit and large cherry.
9. A cellulose-rich fruit or vegetable powder obtained by the processing of the cellulose-rich fruit or vegetable powder according to any one of claims 1 to 8, or a fruit or vegetable powder obtained during the processing, or a fibre powder obtained during the processing.
10. Use of the cellulose-rich fruit/vegetable powder/fiber powder according to claim 9 in the field of food additives.
CN202011314319.3A 2020-11-20 2020-11-20 Processing technology of fruit and vegetable powder rich in cellulose Pending CN112617144A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113666995A (en) * 2021-08-25 2021-11-19 浙江大学 Method for quickly and efficiently preparing native tussah silk fibroin powder

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CN113666995A (en) * 2021-08-25 2021-11-19 浙江大学 Method for quickly and efficiently preparing native tussah silk fibroin powder
CN113666995B (en) * 2021-08-25 2024-01-23 浙江大学 Method for preparing native tussah silk fibroin powder

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