CN112826029A - Preparation method of comprehensive fruit and vegetable nutrition powder easy to brew - Google Patents

Preparation method of comprehensive fruit and vegetable nutrition powder easy to brew Download PDF

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Publication number
CN112826029A
CN112826029A CN202011372192.0A CN202011372192A CN112826029A CN 112826029 A CN112826029 A CN 112826029A CN 202011372192 A CN202011372192 A CN 202011372192A CN 112826029 A CN112826029 A CN 112826029A
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powder
extrusion
steam explosion
mixed slurry
screw
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马超
张明
吴茂玉
孟晓峰
王崇队
杨立风
张博华
范祺
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JINAN INSTITUTE OF FRUIT PRODUCTS CHINA COOP
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JINAN INSTITUTE OF FRUIT PRODUCTS CHINA COOP
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to a preparation method of comprehensive fruit and vegetable nutrition powder easy to brew, which comprises the steps of firstly drying raw materials by combining instantaneous ejection steam explosion pretreatment and vacuum microwave hot air to obtain powder, extruding and puffing slurry to be combined with roller thin layer drying, and performing wall breaking explosion treatment on a material microstructure, so that the quick penetration of water is facilitated, bioactive components and fragrance can be dissolved out more efficiently, the wall of raw material cells is broken, the content of water-soluble components is increased, the content of difficultly soluble or slightly soluble components is reduced, the taste is improved, and the absorption utilization rate is improved by more than 3 times. The obtained nutrition powder has comprehensive nutrition, and more importantly, has good dispersibility, good dissolubility and good stability, and can be taken with warm boiled water for a dissolving time of no more than 10 s. Meanwhile, maltodextrin is not required to be added, moisture absorption and agglomeration are not easy to occur in the storage process of the obtained comprehensive nutrition powder, and the brewing performance is good.

Description

Preparation method of comprehensive fruit and vegetable nutrition powder easy to brew
Technical Field
The invention relates to a preparation method of comprehensive fruit and vegetable nutrition powder easy to brew, and belongs to the technical field of food processing.
Background
With the improvement of living standard and the development of food technology, the diet of people also changes from the past 'satiety type' and 'enjoyment type' to the modern 'health type'. However, for various reasons, some people still depend too much on the color, flavor, taste and shape of food, and seek for sensory enjoyment, resulting in excess or deficiency of nutrition. The rapid development of current social economy, the continuous aggravation of external environmental pollution such as soil, water quality, air and the like, the continuous acceleration of life and work rhythm and the increasing of competitive pressure promote the occurrence and development of chronic non-infectious diseases such as obesity, hypertension, hyperglycemia, hyperlipidemia, cardiovascular and cerebrovascular diseases and the like, bring a plurality of new troubles to the health of middle-aged and elderly people and the abnormal development of young people, and also provide a plurality of problems which need to be solved for functional food scientific research institutions and food production enterprises in China.
Aiming at the prevention of chronic non-infectious diseases, the international health organization provides reasonable diet, proper amount of exercise, smoking cessation and wine limitation and mental balance; the international food and agriculture organization proposes a reasonable diet of 'one meat-one vegetable-one mushroom'; food experts in China put forward that food consumption is changed from simply meeting the sensory requirements of color, aroma, taste and shape to meeting the sensory requirements of color, aroma, taste and shape. The natural, green, environment-friendly, safe and effective food, health-care food and special dietary food are vigorously developed; develop nutrient enriched food and special diet food suitable for different people, and develop health food with national color and new function. The industrial structure is adjusted, and the conditions of small enterprise scale, low technical level, product homogenization and the like are changed.
The ancient people think that the five cereals are used as nutrients, the five fruits are used as assistants, the five animals are used as benefits and the five vegetables are used as sufficient. Scientific research shows that the human body needs more than 24 elements such as carbon, hydrogen, oxygen, phosphorus, sulfur, calcium, potassium, magnesium, sodium, chlorine, iron, copper, zinc, chromium, cobalt, manganese, nickel, tin, silicon, selenium, molybdenum, iodine, fluorine, vanadium and the like, wherein the former 10 elements are major elements, and the others are trace elements. Especially, trace elements are closely related to human health, and excessive intake, insufficient intake, or lack thereof can cause physiological abnormality or diseases of human body to various degrees. At present, one of the reasons for the rising prevalence of diet-related chronic non-infectious diseases is the lack of trace elements. Different foods contain different nutrient substances, and the nutrient value of the foods can be improved by scientifically matching, combining and complementing the different foods. Therefore, in daily life, people can achieve nutrition balance only by taking rich and various foods, and the dream of disease prevention, health and longevity is realized.
At present, a lot of common food nutritional supplements are available in the market, most of the common food nutritional supplements are used for daily nutritional supplement of common people, for example, five-cereal powder is one of the five-cereal powder, and the food is prepared by cleaning, selecting, baking, blending and crushing several or even dozens of kinds of five-cereal grains and medicinal food materials, and part of the food nutritional supplements are used for strengthening the nutrition of specific people, such as children, pregnant and lying-in women, middle-aged and old people and the like. Nutritional products have also emerged against chronic non-infectious diseases (obesity, hypertension, hyperglycemia, hyperlipidemia, cardiovascular and cerebrovascular diseases), such as congbaoli, jaceri, Sunny Health in japan, and the like. However, the general limitation of the products is that the formula has limitation and is not suitable for the obesity occurrence mechanism of Chinese people.
Chinese patent document CN201210275069 discloses a five cereals beverage and its preparation method, wherein the five cereals beverage is composed of the following components: 5-10 parts of barley kernels, 10 parts of red beans, 10 parts of mung beans, 5 parts of black rice, 5 parts of black beans, 5-10 parts of white granulated sugar, 0.1-0.3 part of gellan gum, 0.1-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 0.03 part of potassium sorbate and 100 parts of drinking water. The beverage mainly takes barley kernels, red beans, mung beans, black rice and black beans as main raw materials, is mainly used for daily nutrition supplement, but has single component for more than 24 elements needed by a human body, and cannot prevent chronic non-infectious diseases.
Chinese patent document CN201210094697 provides a five-cereal nutritional composite powder and a preparation method thereof, and the nutritional composite powder comprises the following main raw materials: 15-40 parts of rice, 20-45 parts of corn, 15-30 parts of glutinous rice, 15-30 parts of sorghum, 15-35 parts of soybean, 10-25 parts of mung bean, 10-25 parts of black bean, 10-25 parts of red bean, 15-30 parts of lotus nut and 5-15 parts of sesame. The compound powder takes five cereals as raw materials, contains part of natural proteins, fat, cholesterol and dietary fibers required by human bodies, can supplement nutrition after being eaten frequently, but lacks fruit, vegetable and edible fungus components which are frequently eaten by people, cannot meet the nutrition balance, and realizes the effect of preventing diseases.
The comprehensive nutritional supplement related to grains, fruits, vegetables and edible fungi is also reported in documents, but most of the comprehensive nutritional supplements are obtained by drying, crushing and mixing grains, fruits, vegetables and edible fungi respectively, because the grains, fruits, vegetables and edible fungi have different physicochemical properties, fruits and vegetables contain a large amount of micromolecular sugar mainly comprising glucose and fructose due to the fact that fruit and vegetable pulp contains a large amount of micromolecular sugar, the glass transition temperatures (Tg) of the micromolecular sugar, the fruit and vegetable pulp are 31 ℃ and 5 ℃, the viscosity of the fruit and vegetable pulp is high, the fruit and vegetable pulp is easy to absorb water and agglomerate, the fruit and vegetable pulp are not easy to be uniformly mixed with other powder, grains are directly dried and crushed, the fragrance is not prominent, the nutrient elements of the vegetables are easy to damage, the dissolution rate of the crushed effective components of the edible fungi is low, and the utilization rate of the crushed effective components of the edible fungi is low, but the whole powder has poor effect, is, low utilization rate of effective components and poor taste.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of comprehensive fruit and vegetable nutrition powder easy to brew.
The technical scheme of the invention is as follows:
a preparation method of comprehensive fruit and vegetable nutrition powder easy to brew comprises the following steps:
(1) removing impurities from glutinous rice by winnowing, instantly ejecting steam explosion, vacuum microwave drying, and ultrafine grinding to obtain glutinous rice powder;
instantaneously ejecting steam explosion treatment, vacuum microwave drying and superfine grinding to obtain Poria cocos powder;
performing instant ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the tremella to obtain tremella powder;
performing instantaneous ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the cordyceps militaris to obtain cordyceps militaris powder;
performing instant ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the flammulina velutipes to obtain flammulina velutipes powder;
washing and peeling the Chinese yam, the purple sweet potato, the apple, the carrot and the banana respectively, and then carrying out instantaneous ejection steam explosion treatment, wet superfine grinding, enzymolysis and spray drying respectively to obtain Chinese yam powder, purple sweet potato powder, apple powder, carrot powder and banana powder;
respectively subjecting parched semen Sesami Niger, parched semen Castaneae and parched semen Juglandis to instantaneous ejection steam explosion treatment, vacuum microwave drying, and superfine pulverizing to obtain semen Sesami Niger powder, semen Castaneae powder and semen Juglandis powder;
(2) glutinous rice flour is grain flour, poria cocos powder, tremella powder, cordyceps militaris powder and needle mushroom powder are edible fungus powder, yam powder and purple sweet potato powder are yam powder, carrot powder is vegetable powder, apple powder and banana powder are fruit powder, black sesame powder, chestnut powder and walnut powder are auxiliary material powder;
(3) uniformly mixing grain powder, edible fungus powder, yam powder, vegetable powder, fruit powder and auxiliary material powder to obtain a mixture, adding purified water into the mixture, and uniformly mixing to obtain mixed slurry, wherein the water content in the mixed slurry is 40-45%;
(4) extruding and puffing the mixed slurry by using a double-screw extruding and puffing machine;
(5) adjusting the water content of the extruded and puffed material to 50-60%, inputting the material into a roller thin layer dryer, continuously overflowing the material liquid to a V-shaped space between two roller thin layers, and introducing supersaturated water vapor into the middle of a main roller thin layer; forming a material film on the surface of the material film through a gap between two rollers, curing, skin making and drying; and crushing and sieving the dried product to obtain the comprehensive fruit and vegetable nutritional powder easy to brew.
According to the invention, in the step (1), during pretreatment of each raw material, the pressure during instantaneous ejection steam explosion treatment is 0.3-1.0 MPa, the steam pressure maintaining time is 5-30 s, and the volume ratio of material cavities during instantaneous ejection steam explosion is 3: 4.
According to the invention, in the step (1), during pretreatment of each raw material, the microwave power of vacuum microwave drying is 500-800 w, the vacuum degree is 40-70 kpa, and the treatment time is 2-4 min.
According to the invention, in the step (1), after being subjected to wet ultrafine grinding, yam, purple sweet potato, apple, carrot and banana are subjected to enzymolysis to obtain yam and purple sweet potato, protease and cellulase are respectively added for enzymolysis, the addition amount of the cellulase is 0.1-0.3% (V/V), the addition amount of the protease is 0.1-0.3% (V/V), the enzymolysis temperature is 52-56 ℃, and the enzymolysis time is 1-3 hours; and adding pectinase and cellulase into the apples, the carrots and the bananas respectively for enzymolysis, wherein the addition amount of the pectinase is 0.1-0.3% (V/V), the addition amount of the protease is 0.1-0.3% (V/V), the enzymolysis temperature is 52-56 ℃, and the enzymolysis time is 1-3 h.
Preferably, in step (1), the ultrafine powder is crushed to 160-mesh and 300-mesh in each principle treatment process.
Preferably, in the step (3), the mixture comprises, by weight, 20-55% of grain powder, 10-20% of edible fungus powder, 5-20% of yam powder, 5-20% of vegetable powder, 5-20% of fruit powder and 3-10% of auxiliary material powder.
Preferably, in step (4), the extrusion-puffing process comprises: heating the cavity temperature of a double-screw extrusion and expansion machine to 105-135 ℃, opening switches of a feeding machine and the double-screw extrusion and expansion machine, enabling a single screw of the feeding machine and a double screw of the extrusion and expansion machine to synchronously rotate, enabling the mixed slurry to uniformly enter a feeding hole of the double-screw extrusion and expansion machine under the pushing of the single screw of the feeding machine, then enabling the mixed slurry to enter a high-temperature machine bin after the mixed slurry is extruded by the double screws of the extrusion and expansion machine, extruding the mixed slurry for 5-6s by the forward rotation of the double screws of the extrusion and expansion machine at the screw speed of 200 plus one screw at 360 revolutions per minute, wherein the extrusion pressure is 0.18-0.2 MPa; and then reversely rotating at the screw speed of 80-120 r/min to extrude the mixed slurry for 3-4s, wherein the extrusion pressure is 0.18MPa-0.2MPa, the two screws of the double-screw extrusion bulking machine rotate in the same direction and the speed is consistent, and the mixed slurry is heated at the temperature of 105-135 ℃ for 5-10s after being extruded.
Preferably, according to the invention, in step (5), the temperature of the supersaturated steam is 130 ℃ to 135 ℃; the rotating speed of the roller thin layer is 3-4 r/min.
The invention adopts instantaneous ejection steam explosion to heat materials to a certain temperature, maintains pressure for a certain time, releases pressure suddenly and sprays to generate secondary steam, steam molecules infiltrated into the tissue of the raw materials are released instantaneously, the volume of the raw materials is increased rapidly under the action of converting internal energy of the steam into mechanical energy, the microstructure of the materials is subjected to wall breaking explosion treatment, the rapid infiltration of water is facilitated, bioactive components and aroma can be dissolved out more efficiently, simultaneously, through the organic combination of instantaneous ejection steam explosion pretreatment and vacuum microwave hot air combined drying, a proper temperature and humidity environment is created, the chemical reaction related to flavor improvement such as Maillard and the like is promoted to be better carried out, and the flavor quality of the product is obviously improved.
The extrusion puffing treatment is carried out, because of the heat generation caused by mechanical extrusion and friction, the temperature in a machine cavity rises, the pressure is increased, the moisture in the material is in an overheated state, when the temperature is suddenly reduced to normal pressure from certain high pressure, the water vapor in the material expands instantly, the dissolution of bioactive components and fragrance is greatly promoted, the obtained nutrition powder is comprehensive in nutrition, more importantly, the dispersibility is good, the dissolubility is good, the stability is good, the nutrition powder is brewed with warm water, and the dissolution time is not more than 10 s. Meanwhile, maltodextrin is not required to be added, and the obtained comprehensive nutrition powder is not easy to absorb moisture and agglomerate in the storage process and has good brewing performance.
The invention has the following advantages:
1. the preparation method of the comprehensive fruit and vegetable nutrition powder easy to brew comprises the steps of firstly, carrying out instantaneous ejection steam explosion pretreatment on raw materials and drying the raw materials by vacuum microwave hot air in a combined manner to obtain powder, carrying out extrusion and expansion combined with roller thin-layer drying on the slurry, carrying out wall breaking explosion treatment on a material microstructure, facilitating rapid permeation of water, dissolving out bioactive components and fragrance more efficiently, breaking the walls of raw material cells, increasing the content of water-soluble components, reducing difficult-soluble or slightly-soluble components, improving the taste and improving the absorption utilization rate by more than 3 times.
2. The preparation method of the comprehensive fruit and vegetable nutrition powder easy to brew comprises the steps of firstly carrying out instantaneous ejection steam explosion pretreatment on raw materials and drying the raw materials in a vacuum microwave hot air combined mode to obtain powder, and carrying out extrusion puffing and roller thin-layer drying on the slurry, so that the product is porous, crisp, rich in fragrance, breathable, moisture permeable, easy to absorb water and easy to brew.
3. The preparation method of the comprehensive fruit and vegetable nutrition powder easy to brew has the advantages that the obtained nutrition powder is comprehensive in nutrition, more importantly, the dispersibility is good, the dissolubility is good, the stability is good, the dissolution time is not more than 10s after being brewed with warm boiled water. Meanwhile, maltodextrin is not needed to be added, moisture absorption and agglomeration are not easy to occur in the storage process of the obtained comprehensive nutrition powder, and the brewing performance is good.
Detailed Description
The present invention is further illustrated by, but not limited to, the following examples.
The raw materials used in the examples are all commercially available products, and the equipment is the existing equipment.
Example 1
A preparation method of comprehensive fruit and vegetable nutrition powder easy to brew comprises the following steps:
(1) the glutinous rice is placed in an explosion cavity of instantaneous ejection steam explosion equipment, the volume ratio of a material cavity is 2:4, the steam explosion pressure is 0.3MPa, and the steam pressure maintaining time is 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain glutinous rice flour;
the poria cocos is placed in a blasting cavity of instantaneous ejection steam blasting equipment, the volume ratio of a material cavity is 2:4, the steam blasting pressure is 0.3MPa, and the steam pressure maintaining time is 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain Poria powder;
the tremella is placed in an explosion cavity of instant ejection steam explosion equipment, the volume ratio of a material cavity is 2:4, the steam explosion pressure is 0.3MPa, and the steam pressure maintaining time is 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain Tremella powder;
the cordyceps militaris is placed in a blasting cavity of instantaneous ejection steam blasting equipment, the volume ratio of a material cavity is 2:4, the steam blasting pressure is 0.3MPa, and the steam pressure maintaining time is 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain Cordyceps militaris powder;
placing the needle mushrooms in an explosion cavity of instantaneous ejection steam explosion equipment, wherein the volume ratio of material cavities is 2:4, the steam explosion pressure is 0.3MPa, and the steam pressure maintaining time is 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain needle mushroom powder;
cleaning and peeling Chinese yam and purple sweet potato respectively, placing the Chinese yam and purple sweet potato in an explosion cavity of instant ejection steam explosion equipment, wherein the volume ratio of material cavities is 2:4, the steam explosion pressure is 0.3MPa, the steam pressure maintaining time is 10s, conveying the Chinese yam and purple sweet potato into a high-speed cutting and grinding machine for pulping, transferring the Chinese yam and purple sweet potato into an enzymolysis tank, performing enzymolysis by adopting protease and cellulase, wherein the addition amount of the cellulase is 0.1% (V/V), the addition amount of the protease is 0.2% (V/V), the decomposition temperature is 55 ℃, the enzymolysis time is 2h, and the stirring rate is 90 r/min; spray drying to obtain rhizoma Dioscoreae powder and purple sweet potato powder;
after being respectively cleaned and peeled, apples, carrots and bananas are placed in an explosion cavity of instant ejection steam explosion equipment, the volume ratio of material cavities is 2:4, the steam explosion pressure is 0.3MPa, the steam pressure maintaining time is 10s, the materials are conveyed into a high-speed cutting and grinding machine for pulp grinding treatment, the rotating speed of the cutting and grinding machine is 9000r/min, the materials are transferred into an enzymolysis tank, the pectase and the cellulase are adopted for enzymolysis treatment, the addition amount of the cellulase is 0.1% (V/V), the addition amount of the pectase is 0.2% (V/V), the enzymolysis temperature is 55 ℃, the enzymolysis time is 2h, and the stirring speed is 90 r/min; spray drying to obtain apple powder, carrot powder and banana powder;
respectively placing parched semen Sesami Niger, parched semen Castaneae and parched semen Juglandis in explosion cavity of instantaneous ejection steam explosion equipment at volume ratio of 2:4, steam explosion pressure of 0.3MPa, and steam pressure maintaining time of 10 s. Then placing the mixture in microwave vacuum drying equipment, wherein the drying parameters are as follows: performing superfine grinding with microwave power of 600w, vacuum degree of 60kpa, drying time of 3min and material thickness of 1cm to obtain black sesame powder, chestnut powder and walnut powder;
(2) glutinous rice flour is grain flour, poria cocos powder, tremella powder, cordyceps militaris powder and needle mushroom powder are edible fungus powder, yam powder and purple sweet potato powder are yam powder, carrot powder is vegetable powder, apple powder and banana powder are fruit powder, black sesame powder, chestnut powder and walnut powder are auxiliary material powder;
(3) uniformly mixing grain powder, edible fungus powder, yam powder, vegetable powder, fruit powder and auxiliary material powder to obtain a mixture, adding purified water into the mixture, and uniformly mixing to obtain mixed slurry, wherein the water content in the mixed slurry is 45%;
in the mixture, the grain powder accounts for 45 percent, the edible fungus powder accounts for 20 percent, the yam powder accounts for 10 percent, the vegetable powder accounts for 10 percent, the fruit powder accounts for 10 percent, and the auxiliary material powder accounts for 5 percent;
wherein, the edible fungus powder comprises 10 percent of tuckahoe powder, 5 percent of tremella powder, 5 percent of cordyceps militaris powder, 5 percent of yam powder in yam powder, 5 percent of purple yam powder, 10 percent of apple powder in fruit powder and 5 percent of chestnut powder in auxiliary material powder;
(4) heating the cavity temperature of a double-screw extrusion puffing machine to 130 ℃, opening switches of a feeding machine and the double-screw extrusion puffing machine to enable a single screw of the feeding machine and a double screw of the extrusion puffing machine to synchronously rotate, uniformly feeding the mixed slurry into a feeding hole of the double-screw extrusion puffing machine under the pushing of the single screw of the feeding machine, extruding the mixed slurry into a high-temperature machine bin through the double screws of the extrusion puffing machine, extruding the mixed slurry for 5 seconds by the forward rotation of the double screws of the extrusion puffing machine at the screw speed of 220 revolutions per minute, wherein the extrusion pressure is 0.18 MPa; then, extruding the mixed slurry for 3s at the screw speed of 100 revolutions per minute in a reverse rotation mode, wherein the extrusion pressure is 0.18MPa, the two screws of the double-screw extrusion bulking machine run in the same direction and the speed is consistent, the mixed slurry is heated for 5s at the temperature of 120 ℃ after being extruded, and the extrusion bulking parameter is 60g/min of feeding speed;
(5) adjusting the water content of the extruded and puffed material to 60%, inputting the material into a roller thin layer dryer, continuously overflowing the material liquid to a V-shaped space between two roller thin layers, and introducing supersaturated water vapor into the middle of a main roller thin layer; forming a material film on the surface of the material film through a gap between two rollers, curing, preparing a skin, and drying; the temperature of the supersaturated steam is 135 ℃; the rotating speed of the roller thin layer is 4 r/min.
And crushing and sieving the dried product to obtain the comprehensive fruit and vegetable nutrition powder easy to brew.
Example 2
The preparation method of the easy-to-brew comprehensive fruit and vegetable nutrition powder is the same as that of the embodiment 1, and is different from the following steps:
(3) uniformly mixing grain powder, edible fungus powder, yam powder, vegetable powder, fruit powder and auxiliary material powder to obtain a mixture, adding purified water into the mixture, and uniformly mixing to obtain mixed slurry, wherein the water content in the mixed slurry is 45%;
in the mixture, the grain powder accounts for 20 percent, the edible fungus powder accounts for 20 percent, the yam powder accounts for 20 percent, the vegetable powder accounts for 15 percent, the fruit powder accounts for 10 percent, and the auxiliary material powder accounts for 5 percent;
wherein, the edible fungus powder comprises 15 percent of needle mushroom powder, 5 percent of tuckahoe powder, 10 percent of yam powder in yam powder, 10 percent of purple yam powder, 10 percent of banana powder in fruit powder and 5 percent of walnut powder in auxiliary material powder.
Comparative example 1
The preparation method of the comprehensive fruit and vegetable nutrition powder is the same as that of the example 1, except that:
and (3) uniformly mixing the grain powder, the edible fungus powder, the yam powder, the vegetable powder, the fruit powder and the auxiliary material powder to obtain the comprehensive fruit and vegetable nutrition powder.
Comparative example 2
The preparation method of the comprehensive fruit and vegetable nutrition powder is the same as that of the example 1, except that:
and (4) directly inputting the mixed slurry obtained in the step (3) into a roller thin-layer dryer for drying, and crushing and screening the dried product to obtain the comprehensive fruit and vegetable nutrition powder.
Examples of the experiments
1. The comprehensive fruit and vegetable nutrition powder obtained in the examples 1-2 of the invention is compared with the comprehensive fruit and vegetable nutrition powder obtained in the comparative examples 1-2, and the comparative result of the dissolving property is shown in the following table 1.
TABLE 1
Figure BDA0002807081990000071
Figure BDA0002807081990000081
The data in the table 1 show that the comprehensive fruit and vegetable nutrition powder easy to brew has the advantages of good dispersibility, good solubility, good stability, rapid dissolution, no precipitation, no agglomeration, no aggregation, good solubility, rapid dispersion, no agglomeration, no obvious layering after dissolution, no precipitation and no floating materials, uniformity, consistency and stability, no need of maltodextrin, no moisture absorption and agglomeration in the storage process of the obtained comprehensive nutrition powder, and good brewing performance.

Claims (8)

1. A preparation method of comprehensive fruit and vegetable nutrition powder easy to brew comprises the following steps:
(1) removing impurities from glutinous rice by winnowing, instantaneously ejecting steam explosion, drying in a thin layer, and performing superfine grinding to obtain glutinous rice powder;
instantaneously ejecting steam explosion treatment, vacuum microwave drying and superfine grinding to obtain Poria cocos powder;
performing instant ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the tremella to obtain tremella powder;
performing instantaneous ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the cordyceps militaris to obtain cordyceps militaris powder;
performing instant ejection steam explosion treatment, vacuum microwave drying and ultrafine grinding on the flammulina velutipes to obtain flammulina velutipes powder;
washing and peeling the Chinese yam, the purple sweet potato, the apple, the carrot and the banana respectively, and then carrying out instantaneous ejection steam explosion treatment, wet superfine grinding, enzymolysis and spray drying respectively to obtain Chinese yam powder, purple sweet potato powder, apple powder, carrot powder and banana powder;
respectively subjecting parched semen Sesami Niger, parched semen Castaneae and parched semen Juglandis to instantaneous ejection steam explosion treatment, vacuum microwave drying, and superfine grinding to obtain semen Sesami Niger powder, semen Castaneae powder and semen Juglandis powder;
(2) glutinous rice flour is grain flour, poria cocos powder, tremella powder, cordyceps militaris powder and needle mushroom powder are edible fungus powder, yam powder and purple sweet potato powder are yam powder, carrot powder is vegetable powder, apple powder and banana powder are fruit powder, black sesame powder, chestnut powder and walnut powder are auxiliary material powder;
(3) uniformly mixing grain powder, edible fungus powder, yam powder, vegetable powder, fruit powder and auxiliary material powder to obtain a mixture, adding purified water into the mixture, and uniformly mixing to obtain mixed slurry, wherein the water content in the mixed slurry is 40-45%;
(4) extruding and puffing the mixed slurry by using a double-screw extruding and puffing machine;
(5) adjusting the water content of the extruded and puffed material to 50-60%, inputting the material into a roller thin layer dryer, continuously overflowing the material liquid into a V-shaped space between two roller thin layers, and introducing supersaturated water vapor into the middle of a main roller thin layer; forming a material film on the surface of the material film through a gap between two rollers, curing, making a skin, and drying; and crushing and sieving the dried product to obtain the comprehensive fruit and vegetable nutrition powder easy to brew.
2. The preparation method according to claim 1, wherein in the step (1), during pretreatment of each raw material, the pressure during instantaneous ejection steam explosion treatment is 0.3-1.0 MPa, the steam pressure maintaining time is 5-30 s, and the volume ratio of the material cavity during instantaneous ejection steam explosion is 3: 4.
3. The preparation method according to claim 1, wherein in the step (1), during pretreatment of each raw material, the microwave power of vacuum microwave drying is 500-800 w, the vacuum degree is 40-70 kpa, and the treatment time is 2-4 min.
4. The preparation method according to claim 1, wherein in the step (1), the yam, the purple sweet potato, the apple, the carrot and the banana are subjected to wet superfine grinding and then subjected to enzymolysis to obtain the yam and the purple sweet potato, protease and cellulase are respectively added for enzymolysis, the addition amount of the cellulase is 0.1-0.3% (V/V), the addition amount of the protease is 0.1-0.3% (V/V), the enzymolysis temperature is 52-56 ℃, and the enzymolysis time is 1-3 hours; and adding pectinase and cellulase into the apples, the carrots and the bananas respectively for enzymolysis, wherein the addition amount of the pectinase is 0.1-0.3% (V/V), the addition amount of the protease is 0.1-0.3% (V/V), the enzymolysis temperature is 52-56 ℃, and the enzymolysis time is 1-3 h.
5. The preparation method according to claim 1, wherein in the step (1), the ultrafine pulverization is performed to 160-mesh and 300-mesh in each principle treatment process.
6. The preparation method according to claim 1, wherein in the step (3), the mixture comprises 40-55% of grain powder, 10-20% of edible fungus powder, 5-15% of yam powder, 5-15% of vegetable powder, 5-10% of fruit powder and 3-10% of auxiliary material powder by weight.
7. The method according to claim 1, wherein in the step (4), the extrusion-expansion process is: heating the cavity temperature of a double-screw extrusion and expansion machine to 105-135 ℃, opening switches of a feeding machine and the double-screw extrusion and expansion machine, enabling a single screw of the feeding machine and a double screw of the extrusion and expansion machine to synchronously rotate, enabling the mixed slurry to uniformly enter a feeding hole of the double-screw extrusion and expansion machine under the pushing of the single screw of the feeding machine, then enabling the mixed slurry to enter a high-temperature machine bin after the mixed slurry is extruded by the double screws of the extrusion and expansion machine, extruding the mixed slurry for 5-6s by the forward rotation of the double screws of the extrusion and expansion machine at the screw speed of 200 plus one screw at 360 revolutions per minute, wherein the extrusion pressure is 0.18-0.2 MPa; and then reversely rotating at the screw speed of 80-120 r/min to extrude the mixed slurry for 3-4s, wherein the extrusion pressure is 0.18MPa-0.2MPa, the two screws of the double-screw extrusion bulking machine rotate in the same direction and the speed is consistent, and the mixed slurry is heated at the temperature of 105-135 ℃ for 5-10s after being extruded.
8. The method according to claim 1, wherein, in the step (5), the temperature of the supersaturated steam is 130 ℃ to 135 ℃; the rotating speed of the roller thin layer is 3-4 r/min.
CN202011372192.0A 2020-11-30 2020-11-30 Preparation method of comprehensive fruit and vegetable nutrition powder easy to brew Pending CN112826029A (en)

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CN109674009A (en) * 2019-02-27 2019-04-26 淮阴工学院 A kind of ginkgo extruding powder processing method
CN110140861A (en) * 2019-05-21 2019-08-20 上海应用技术大学 Compound brewed powder of a kind of high fine cereal fruit-vegetable of low sugar and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305027A (en) * 2014-09-26 2015-01-28 全国供销合作总社济南果蔬华德公司 Warm-natured healthcare balsam pear particles and preparing method thereof
CN104522643A (en) * 2014-12-15 2015-04-22 北京朔方尚德科技发展有限公司 Instant plant total-nutrient food replacement powder and preparation method thereof
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