CN113100381A - Pitaya peel powder for milk-containing beverage and preparation method and application thereof - Google Patents
Pitaya peel powder for milk-containing beverage and preparation method and application thereof Download PDFInfo
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- CN113100381A CN113100381A CN202110539530.3A CN202110539530A CN113100381A CN 113100381 A CN113100381 A CN 113100381A CN 202110539530 A CN202110539530 A CN 202110539530A CN 113100381 A CN113100381 A CN 113100381A
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Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to dragon fruit peel powder for milk-containing drinks and a preparation method and application thereof, belonging to the technical field of food ingredients. The method comprises the steps of descaling, cleaning, pulping, filtering, adjusting pH, shearing by a high-speed shearing machine, homogenizing by a high-pressure homogenizer, and finally obtaining the pitaya peel powder by a spray drying method. The process of the invention is simple and convenient, no additive is added, and the prepared peel powder is fine and uniform, bright in color and good in water solubility. The peel powder prepared by the method can retain more than 90% of betacyanin, more than 95% of pectin and more than 85% of cellulose in the peel, not only can provide purple appearance color of the milk-containing beverage powder, but also can be used as a natural source of food ingredients with antioxidation.
Description
Technical Field
The invention relates to the technical field of food ingredients, in particular to dragon fruit peel powder for milk-containing drinks and a preparation method and application thereof.
Background
A large amount of wastes generated in the food processing process, particularly in the agricultural and sideline product processing process, such as peels, pomaces and vegetables with substandard appearance, are always the environmental protection problems of food processing enterprises. How to reasonably utilize the agricultural product processing byproducts rich in dietary fibers, pectin, natural pigments, polyphenol, flavone and the like, realize high-efficiency comprehensive utilization of resources and solve the problem of environmental pollution caused by the utilization is a high-quality pursuit from agricultural planting to dining table management.
Food additives, especially colorants, are often added to improve food quality and appearance. According to the regulation of 'health standards for use of food additives' of our GB2760-2014, edible synthetic pigments allowed to be used in China include amaranth, carmine, lemon yellow, sunset yellow, indigo, brilliant blue, erythrosine, new red, erythrosine aluminum lake, new red aluminum lake, synthetic beta-carotene, sodium copper chlorophyllin and the like. The synthetic pigment has bright and stable color but poor safety. Plant pigments of natural origin mainly include chlorophyll, carotenoids, flavonoids and other phenols. Natural pigments are generally sensitive to light, heat, pH, oxygen, and the like, and their changes can lead to discoloration or fading of the food during processing and storage. Therefore, the problem to be solved is always needed to find natural, safe, natural and stable food colorant.
Pitaya is a tropical fruit with a light taste, beautiful appearance and purple color, and its pericarp accounts for about 25% of the edible part. At present, the peel is generally discarded in the processing, on one hand, the peel is easy to rot, so that the environmental pollution of a factory area is caused, and on the other hand, the resource waste is also caused. The pericarp contains pectin, cellulose and betacyanin, and can be used as pericarp resource.
Based on the problems and the structure and composition characteristics of the pitaya peel, the invention prepares the peel powder for the milk-containing beverage by taking the red-peel pitaya peel as the raw material through a method which is easy to realize technologically and is accurate and mastered technically.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of dragon fruit peel powder for milk-containing drinks.
The first purpose of the invention is to provide a preparation method of dragon fruit peel powder containing milk beverage, which comprises the following steps:
(1) removing scales on the pitaya peel;
(2) cleaning dust on the surface of the pitaya peel;
(3) putting the obtained clean peel into a pulping machine, adding water and pulping to obtain peel pulp;
(4) filtering the slurry by using a filter bag of 80-200 meshes;
(5) adjusting the pH value of the slurry to 5.0-6.5;
(6) shearing by a high-speed shearing machine, and homogenizing by a high-pressure homogenizer;
(7) drying by a spray drying method to obtain the dragon fruit peel powder.
Further, the pitaya peel is red pitaya peel.
Further, in the step (3), the mass ratio of the peel to the water is 1: 1-1.5.
Further, in the step (3), the rotating speed of the beating machine is 10000-20000 rpm, the beating time is 1.5-5 min, and the beating temperature is 5-15 ℃.
Further, in the step (5), the pH regulator is dietary alkali.
Further, in the step (6), the rotating speed of the high-speed shearing machine is 10000-20000 rpm, the shearing time is 1-3 min, and the temperature of the slurry is less than or equal to 20 ℃.
Further, in the step (6), the homogenizing pressure of the high-pressure homogenizer is 15-35 MPa, and the discharging temperature is less than or equal to 35 ℃.
Further, in the step (7), the conditions of the spray drying treatment process are that the air inlet temperature is 160-190 ℃, the air outlet temperature is 85-98 ℃, and the sample injection speed is 10-25 mL/min.
The second purpose of the invention is to provide the dragon fruit peel powder containing the milk beverage prepared by the method.
The third purpose of the invention is to provide the application of the pitaya peel powder in milk-containing drinks.
Compared with the prior art, the technical scheme of the invention has the following advantages:
(1) the preparation method of the dragon fruit peel powder provided by the invention is simple, convenient, free of addition, easy to realize, natural in source, capable of being directly eaten and natural in color.
(2) The pH value adjusted by the method can maintain the color of the fruit powder to the maximum extent without other changes, so that the color substance of the betacyanin is very stable in the pH range, and the initial pH value of the pulped fruit peel is about 4, therefore, the method for adjusting the pH value by adding the edible alkali is very simple, convenient and efficient.
(3) Because the preparation method does not adopt high-temperature treatment before spray drying, and instantaneous high-temperature drying is adopted in the fruit powder drying process, the prepared fruit peel powder can retain more than 90% of betacyanin, more than 95% of pectin and more than 85% of cellulose in the peel, and has soft and attractive pink appearance. The betacyanin retention rate is very high, so that the peel powder has the antioxidation effect and can achieve the effects of resisting oxidation and prolonging the quality. The pectin has high retention rate, can be used as a natural filler of the peel powder pigment, and also provides good solubility. The pectin and fiber retained in the peel powder can provide solid content and dietary fiber for milk-containing beverage, and can improve the processing properties such as expansion rate of ice cream.
(4) After spray drying, the grain diameter of the peel powder is 0.1-3.0 mm, the water content is less than or equal to 8%, and the solubility is more than 90%.
(5) The obtained peel powder can be used as milk beverage comprising: natural colorants for ice cream, solid fillers, natural colorants for liquid milk-containing beverages, milk puddings, and the like.
Drawings
In order that the present disclosure may be more readily and clearly understood, reference is now made to the following detailed description of the embodiments of the present disclosure taken in conjunction with the accompanying drawings, in which
FIG. 1 is a picture of peel powder obtained in example 1 of the present invention.
Fig. 2 is a schematic diagram of the application of the peel powder obtained in example 2 of the present invention in ice cream.
Detailed Description
The present invention is further described below in conjunction with the following figures and specific examples so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention.
The method for testing the water content comprises the following steps: constant weight drying method, refer to GB 5009.3-2010 determination of moisture in food
Test method of betacyanin: spectrophotometric method, 20g peel powder is added into 80mL 95% ethanol, and stirred at normal temperature and low speed for 10 min. Precipitating, collecting supernatant, and repeatedly extracting for 2 times; mixing the obtained extractive solutions, centrifuging (3000g, 10min), and collecting supernatant as betacyanin extractive solution. Measuring absorbance value of betacyanin extractive solution at 538 nm. The calculation formula is as follows:
in the formula: a538, absorbance value at 538 nm; MW 550; l is 1.0 cm; v, volume of the extracting solution, mL; DF, dilution factor; epsilon, molar extinction coefficient, 65000; w, sample weight, g.
Pectin test method: GB/T10742-2008' determination of papermaking raw material-pectin content
The determination method of the dietary fiber comprises the following steps: GB/T5009.88-2014 is adopted for determining dietary fiber in national standard food for food safety
Example 1
A dragon fruit peel powder containing milk beverage and a preparation method thereof comprise the following specific steps:
selecting the peel of fresh red skin and red pulp dragon fruit as raw material, cleaning, removing scales, and finishing into 5cm × 15cm peel. Mixing the obtained pericarp with water in a ratio of pericarp: water is 1:1.5 (mass ratio), the rotation speed of a pulping machine is 20000rpm, the time is 1.5min, and the pulping temperature is 5 ℃, so that the pericarp pulp is obtained. Filtering with 100-mesh filter bag. The pH value of the edible alkali adjusting slurry is 6.5. Further homogenization treatment was carried out under the conditions: shearing homogenate at 10000rpm for 3min by a high-speed shearing machine, wherein the temperature of the pulp is 10 ℃; homogenizing at 20MPa with high pressure homogenizer at 30 deg.C. The obtained slurry is subjected to spray drying, and the process conditions are as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 85 ℃, and the sample injection speed is 15 mL/min.
The peel powder prepared by the embodiment has the particle size of 0.1-0.5 mm, the retention rates of the betacyanin, the pectin and the cellulose are 96%, 97% and 90% respectively, the water content is 8%, and the solubility is more than 90%, and the product is shown in figure 1.
Example 2
A dragon fruit peel powder containing milk beverage and a preparation method thereof comprise the following specific steps:
selecting fresh red-peel pitaya peel as a raw material, cleaning, removing scales, and mixing with water in a ratio of peel: water is 1:1 (mass ratio), the rotation speed of a beater is 15000rpm, the time is 1min, and the beating temperature is 5 ℃, so that the peel pulp is obtained. Filtering with a 150-mesh filter bag. The pH value of the edible alkali adjusting slurry is 5.5. Further homogenization treatment was carried out under the conditions: shearing homogenate at 10000rpm for 2min by a high-speed shearing machine, wherein the temperature of the pulp is 20 ℃; homogenizing at 25MPa with high pressure homogenizer at 32 deg.C. The obtained slurry is subjected to spray drying, and the process conditions are as follows: the air inlet temperature is 180 ℃, the air outlet temperature is 90 ℃, and the sample injection speed is 20 mL/min.
In the embodiment, the peel powder is prepared by a coating method, the particle size is 0.1-0.3 mm, the retention rates of the betacyanin, the pectin and the cellulose are 93.5%, 96% and 88% respectively, the water content is 7.5%, and the solubility is more than 90%.
Example 3
A dragon fruit peel powder containing milk beverage and a preparation method thereof comprise the following specific steps:
selecting fresh red-peel pitaya peel as a raw material, cleaning, removing scales, and mixing with water in a ratio of peel: and (3) adding water to the fruit peel slurry at a mass ratio of 1:1.2, rotating the beater at 11000rpm for 4min, and beating at 5 ℃ to obtain the fruit peel slurry. Filtering with 200-mesh filter bag. The pH value of the edible alkali adjusting slurry is 6.0. Further homogenization treatment was carried out under the conditions: homogenizing at 18000rpm for 1.5min with high speed shearing machine, and the slurry temperature is 15 deg.C; homogenizing at 20MPa with high pressure homogenizer at 28 deg.C. The obtained slurry is subjected to spray drying, and the process conditions are as follows: the air inlet temperature is 185 ℃, the air outlet temperature is 95 ℃, and the sample injection speed is 25 mL/min.
In the embodiment, the peel powder is prepared by a coating method, the particle size is 0.1-0.3 mm, the retention rates of the betacyanin, the pectin and the cellulose are respectively 92%, 95% and 88%, the water content is 7%, and the solubility is more than 90%.
The obtained peel powder can be used as natural colorant for liquid milk beverage and milk pudding. The peel powder obtained in example 2 was added at 0.3 wt% in clear ice cream processing to increase the overrun of ice cream by 15% and give the ice cream a pink appearance, the product being shown in fig. 2.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A preparation method of dragon fruit peel powder for milk-containing beverage is characterized by comprising the following steps:
(1) removing scales on the pitaya peel;
(2) cleaning dust on the surface of the pitaya peel;
(3) putting the obtained clean peel into a pulping machine, adding water and pulping to obtain peel pulp;
(4) filtering the slurry by using a filter bag of 80-200 meshes;
(5) adjusting the pH value of the slurry to 5.0-6.5;
(6) shearing by a high-speed shearing machine, and homogenizing by a high-pressure homogenizer;
(7) drying by a spray drying method to obtain the dragon fruit peel powder.
2. The method of claim 1, wherein: the pitaya peel is red pitaya peel.
3. The method of claim 1, wherein: in the step (3), the mass ratio of the peel to the water is 1: 1-1.5.
4. The method of claim 1, wherein: in the step (3), the rotating speed of the beating machine is 10000-20000 rpm, the beating time is 1.5-5 min, and the beating temperature is 5-15 ℃.
5. The method of claim 1, wherein: in the step (5), the PH regulator is dietary alkali.
6. The method of claim 1, wherein: in the step (6), the rotating speed of the high-speed shearing machine is 10000-20000 rpm, the shearing time is 1-3 min, and the temperature of the slurry is less than or equal to 20 ℃.
7. The method of claim 1, wherein: in the step (6), the homogenizing pressure of the high-pressure homogenizer is 15-35 MPa, and the discharging temperature is less than or equal to 35 ℃.
8. The method of claim 1, wherein: in the step (7), the conditions of the spray drying treatment process are that the air inlet temperature is 160-190 ℃, the air outlet temperature is 85-98 ℃, and the sample injection speed is 10-25 mL/min.
9. A pitaya peel powder for a milk-containing beverage prepared by the method of any one of claims 1 to 8.
10. Use of the pitaya peel powder prepared according to the method of claim 9 in a milk-containing beverage.
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