CN114868889A - Low-cost multi-raw-material green juice powder and preparation method thereof - Google Patents

Low-cost multi-raw-material green juice powder and preparation method thereof Download PDF

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Publication number
CN114868889A
CN114868889A CN202210664297.6A CN202210664297A CN114868889A CN 114868889 A CN114868889 A CN 114868889A CN 202210664297 A CN202210664297 A CN 202210664297A CN 114868889 A CN114868889 A CN 114868889A
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parts
green juice
juice powder
green
raw materials
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林致通
袁辛锐
王芳
廖秋红
杨其长
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Institute of Urban Agriculture of Chinese Academy of Agricultural Sciences
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Institute of Urban Agriculture of Chinese Academy of Agricultural 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a low-cost multi-raw-material green juice powder and a preparation method thereof, wherein the preparation method comprises the following steps: s1, cleaning the raw materials, and soaking in a green-protecting agent for a certain time; s2, after soaking, blanching vegetables, melons and fruits which cannot be eaten raw at high temperature; s3, draining water after blanching, and then putting into a refrigerator for ultralow temperature freezing treatment; s4, freezing, drying, micronizing the vegetables, fruits, and vegetables, blending and mixing; and S5, sterilizing, subpackaging and packaging. According to the invention, green protection treatment, high-temperature blanching and ultralow-temperature freezing are combined, so that various different vegetables and fruits can be treated at the same time, and green juice powder is obtained after blending, the purpose of simultaneously processing different raw materials is realized, the preparation cost is greatly reduced, the obtained green juice powder has high quality and stable product quality, and can be used for generating various types of green juice products.

Description

Low-cost multi-raw-material green juice powder and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to low-cost multi-raw-material green juice powder and a preparation method thereof.
Background
The green juice is mainly a beverage prepared from barley tender leaves, sweet potato tender leaves and cabbage tender leaves as raw materials, and the preparation method is generally to dry the tender leaves and then grind the tender leaves into powder, or directly grind the tender leaves into pulp, or dry the tender leaves in vacuum to prepare green powder. The drinking of the green juice can supplement vitamins, help people sleep, prevent osteoporosis, and help people lose weight. Because the traditional green juice mainly uses barley young leaves as a main raw material, the diversified requirements of people on the green juice are difficult to meet, so other types such as mulberry leaf green juice, quinoa grain green juice and the like appear in the market, but a single raw material is basically used as the main raw material, and the diversified requirements of people cannot be met. Meanwhile, besides good taste, the green juice has high requirements on the content of nutrients, most of the nutrients are difficult to reserve in the green juice prepared by the traditional method (the nutrients are less reserved and the color is darker by adopting a low-temperature drying technology in the traditional method), the loss of flavor substances is serious, the flavor is not good, and the quality is unstable. Meanwhile, when the raw materials are not tender leaves but vegetables and fruits, the traditional method for preparing the green juice is difficult to apply, a mode of independently powdering and then blending into green juice powder is adopted, and the cost is high due to different powder preparation modes of various raw materials, so that the industrial application is difficult.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides the low-cost multi-raw-material green juice powder and the preparation method thereof, the green protection treatment, the high-temperature blanching and the ultra-low temperature freezing are combined, various different vegetables and fruits can be simultaneously treated, then the green juice powder is respectively crushed into powder and obtained after blending, under the condition of not increasing the preparation cost, the green juice powder with different types can be obtained through one processing technology, most of nutrient substances are reserved, the product quality is stable, the adaptability to the requirements of customers is strong, the green juice powder is particularly suitable for industrial application, and the defects in the prior art are overcome.
The technical scheme adopted by the invention is as follows: a preparation method of low-cost multi-raw-material green juice powder comprises the following steps:
s1, taking fresh vegetables or/and melons and fruits as raw materials, cleaning, and then soaking in a green-protecting agent for a certain time;
s2, after soaking, blanching vegetables and/or melons and fruits which cannot be eaten raw at a high temperature of 90-120 ℃ for 0.2-3 min;
s3, draining water after blanching, then placing the water into a refrigerator for ultralow temperature freezing, and then drying the water in vacuum freeze drying equipment, wherein the freezing temperature is below-30 ℃;
s4, after the freeze drying treatment is finished, respectively carrying out superfine grinding on each vegetable or/and melon and fruit, sieving, and blending to obtain a green juice powder semi-finished product;
and S5, sterilizing the semi-finished green juice powder, and packaging.
According to the invention, the green protection treatment is firstly carried out on the vegetables and fruits by the green protection agent, so that the vegetables and fruits are mainly softened, the integral structure of cell walls is not damaged during softening, then the vegetables and fruits are blanched, and the green protection treatment is carried out in the earlier stage, so that the vegetables and fruits can be protected to a certain extent during blanching of different vegetables and fruits, the excessive blanching degree of certain vegetables and fruits is reduced, the blanching can be carried out simultaneously under the unified blanching parameters, and each kind of vegetables and fruits does not need to be blanched separately. Blanching and scalding and then carrying out ultra-low temperature freeze-drying, utilize the ultra-low temperature to make the plant cell in form the ice crystal of small-size, and then effectively solve the problem that the raw materials was frostbitten, the loss of nutrient substance has been avoided and the damage to the quality, through concentrating blanching and ultra-low temperature freeze-drying to vegetables melon and fruit after, can classify according to the classification this moment and smash into the powder, then mix the green juice powder that obtains the different grade type according to design ratio, the purpose of carrying out simultaneous processing to different vegetables melon and fruit has been realized, the preparation cost is reduced by a wide margin, the green juice powder quality that obtains is high, product quality is stable, can be used for generating various types of green juice product.
Further, in the present invention, the green-protecting agent is prepared from ascorbic acid and citric acid in a ratio of 1-3: 1, for example, the mass ratio can be 1: 1. 1.2: 1. 1.5: 1. 1.8: 1. 2: 1. 2.5: 1. 3: 1, etc., the total mass fraction of the ascorbic acid and the citric acid in the green protecting agent is 1-5 per thousand, for example, 1, 1.5, 2, 2.5, 3, 4, 5, etc. The ascorbic acid has a protective effect on the green removing of vegetables, the oxidation resistance of calcium ascorbate can block the energy generation reaction of ATP oxidation, so that the related activity of enzymes is reduced, the depolymerization and the dissolution of pectin substances are relieved, and finally, the nutrient substances in the leaf vegetables can be well protected from being lost along with the subsequent processing in the blanching process; meanwhile, in the soaking process, the ascorbic acid also strengthens the stability and the antioxidant capacity of the pectin, so that the raw materials containing the pectin are not easy to lose nutrition in the processing process, the pectin stability is enhanced, the breakage degree of cell walls is relieved by using ultralow temperature freezing treatment, nutrient substances in cells are not easy to dissolve out of the cells, and the loss rate of the nutrient substances is further reduced.
Furthermore, the pectin substance mainly contains pectic acid and D-Gal-A, so the pectin substance is acidic, and is very stable under a moderate acidic condition. Because the endogenous pectinase content of different vegetables and fruits is different, after a certain soaking time, the decomposition effect of pectinase on pectin is limited, and the vegetables can be softened to a certain extent by soaking, so that the vegetables can be de-enzymed faster, and meanwhile, the cell walls can be kept from being broken, so that the aims of accelerating the de-enzyming speed and retaining nutrition to the maximum extent can be fulfilled.
In the invention, besides the above effects, compared with common green-protecting agents, the green-protecting agent of the invention has the characteristics of no toxicity, no pollution, no raw material pollution and no influence on the taste of the product, and meets the GB/T2760 specification, while other green-protecting agents commonly used in experiments such as copper acetate, iron acetate, zinc gluconate, calcium lactate and the like do not only have the above effects, but also do not meet the standard, and are difficult to apply to the invention.
In the invention, the superfine grinding process is mainly realized by conventional grinding equipment, in the process, the grinding granularity is an important index, and can obviously influence the mouthfeel of the green juice powder, and the inventor discovers that when the granularity of the green juice powder is 150 meshes in 100 meshes, the particles can be observed by naked eyes, the fine powder can provide a good dietary fiber effect, but the internal structure is complete, nutrient substances are locked in cells and can not be effectively released, and the effect of the dietary fiber is mainly provided; when the granularity of the green juice powder is 180-240 meshes, the green juice powder can crush cells more finely, nutrient substances in the green juice powder can be dissolved out better after brewing, and the crushed fine dietary fibers can be utilized by intestinal flora more easily, so that the intestinal flora can be improved better; when the particle size of the green juice powder is over 240 meshes, the difference of the thickness of the green juice powder cannot be distinguished by naked eyes and oral senses, but the energy consumption required by grinding is greatly improved along with the reduction of the grinding particle size, meanwhile, nutrient substances can be further damaged by excessively fine grinding, and the powder is too fast in water absorption due to excessively fine particles and is easy to agglomerate during brewing. Therefore, when the particle size of the green juice powder is 180-240 meshes, the green juice powder comprehensively shows the best performance in the aspects of taste, brewing property, absorbability and the like.
The green protection agent helps to maintain the cell shape when ice crystals are formed and prevent contents from being oxidized and overflowing, when vegetables and fruits are subjected to ultralow temperature freezing treatment, the ultralow temperature can enable the ice crystals to grow rapidly and form small ice crystals, the small ice crystals are not easy to puncture plant cell walls and further not easy to cause loss of nutrient substances such as vegetable juice, meanwhile, the low-temperature vacuum freeze drying technology is used for directly sublimating and drying water, the treated raw materials are loose and porous, the structure is kept complete and crisp, the subsequent crushing process is facilitated, and the crushing efficiency and the crushing quality of the crushing process are improved. If the ultralow temperature is too low, the vegetable and fruit are easy to be frostbitten (in the case of supercooling, the thickness of the vegetable leaves is different, the water in the thin part is rapidly cooled to form ice crystals, but the water in the thick part is slowly crystallized, at this time, the concentration difference of the aqueous solution is formed, the water in the thick part is conveyed to the thin part, the excessive water causes the formation of excessive ice crystals and large ice crystals, and the cell tissues are easy to damage, so that the local frostbite phenomenon of the leaves is generated), and if the freezing temperature is not low, the crystallization is slow, coarse, sharp and irregular large ice crystals are easy to form, so that the cell structures are easy to damage, and the content is easy to lose, so that the ultralow temperature is obtained through experimental summary, the freezing temperature is preferably-20 ℃ to (-55) DEG C, and the vegetable and fruit are not easy to be frostbitten in the temperature range.
Furthermore, the invention provides the preparation method of the multi-raw-material green juice, which solves the problems in the green juice preparation technology and the problem of single taste of the traditional green juice raw materials, and the invention is obtained by repeatedly trying and summarizing the inventor, when the green juice powder is prepared, the green juice powder with high public acceptance, good taste and absorption, multiple raw materials and multiple tastes can be obtained by following the following three proportioning principles:
the first kind of proportioning principle: the green juice powder takes vegetables, melons and fruits as main raw materials, and when the purpose of supplementing dietary fibers is mainly achieved, the green juice powder contains 40-50 w% of green leaf vegetable dry powder, 20-40 w% of fruit and vegetable dry powder, and the balance of root stem dry powder or/and fruits; the green juice powder has the sensory characteristics that: no obvious vegetable taste, light fruit and vegetable special fragrance and smooth mouthfeel;
the second kind of proportioning principle: the green juice powder takes vegetables and fruits as main raw materials, and anthocyanin, lycopene, lutein or/and carotene as main active substances, wherein the raw materials rich in anthocyanin, lycopene, lutein or/and carotene in the green juice powder account for more than 50 w%; the green juice powder has the sensory characteristics that: the fruit vinegar has light fruit fragrance and slightly sweet and sour taste;
the third kind of proportioning principle: when the green juice powder takes vegetables as main raw materials and functional raw materials or/and medicinal and edible raw materials as main functional material sources, the vegetable dry powder accounts for 50-80 w% of the green juice powder, and the balance is the functional raw material dry powder or/and medicinal and edible raw material dry powder; the green juice powder has the sensory characteristics that: has little peculiar smell of functional raw materials.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: when the green juice is prepared, the special green-protecting agent is firstly used for carrying out green-protecting treatment on the vegetables and the fruits so as to soften the vegetables and the fruits, the integral structure of cell walls is not damaged during softening, and then the vegetables and the fruits are blanched, so that the problem of scalding caused by different temperature resistant temperatures and time when different vegetables and fruits are blanched is solved due to the early green-protecting treatment, the green-protecting treatment can be carried out simultaneously under the unified blanching parameters, and each kind of vegetables and fruits does not need to be blanched separately; carry out the ultra-low temperature refrigeration after blanching, utilize the ultra-low temperature to make the plant cell in form small-size ice crystal, then carry out vacuum freeze drying, make little ice crystal slowly sublime, and then effectively solve the problem that the raw materials was frostbitten, the loss of nutrient substance has been avoided and the damage to the quality, rinse to the vegetables melon and fruit through concentrating and scald and ultra-low temperature freeze drying after, can classify according to the classification this moment and smash into the powder, then come the allotment according to the design ratio and obtain the green juice powder of different grade type, the purpose of carrying out simultaneous processing to different vegetables melon and fruit has been realized, the preparation cost has been reduced by a wide margin, the green juice powder quality that obtains is high, stable product quality, can be used for generating various types of green juice product.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
A preparation method of low-cost multi-raw-material green juice powder comprises the following steps:
s1, selecting various fresh vegetables and fruits without diseases, insect pests and damage as raw materials, cleaning the vegetables and fruits with clear water, and soaking the vegetables and fruits in a solution containing 1-5 w per mill of a green-protecting agent for about 30min, wherein the green-protecting agent is prepared from ascorbic acid and citric acid according to the weight ratio of 1-3: 1 is obtained by compounding according to the mass ratio;
s2, after soaking, simultaneously carrying out high-temperature blanching treatment on vegetables and fruits (such as spinach, broccoli and the like) which cannot be eaten raw, wherein the blanching temperature is 90-120 ℃, and the blanching time is 0.2-3 min;
s3, draining water after blanching, then placing into an ultralow temperature refrigerator for ultralow temperature freezing treatment, and then freeze-drying in a vacuum freeze-drying oven, wherein the freezing temperature is below-30 ℃ (preferably in the ultralow temperature of-40 ℃);
s4, after the freeze drying treatment is finished, carrying out superfine grinding on each vegetable or/and melon and fruit respectively, and after the vegetables or/and melon and fruit are sieved by a 180-mesh and 240-mesh sieve, blending and mixing to obtain a semi-finished green juice powder;
s5, placing the semi-finished green juice powder into microwave for sterilization, and then subpackaging and packaging according to the weight of 3 g-5 g.
When green juice powder is prepared, various green juice powders are prepared according to the three principles provided by the invention, and the green juice powder comprises the following components in parts by weight:
1. the first type: the green juice powder mainly aims at supplementing dietary fiber by using vegetables and fruits as main raw materials:
example 1: 30-50 parts of tomatoes, 20-45 parts of purple cabbages, 20-40 parts of beet heads, 15-45 parts of purple cabbages and 15-30 parts of baby cabbage;
the preferred example 1 is: 35 parts of tomatoes, 23 parts of purple cabbages, 21 parts of beet heads, 20 parts of purple cabbages and 20 parts of baby cabbage;
example 2: 20-30 parts of cucumber, 25-45 parts of bitter chrysanthemum, 20-40 parts of Chinese cabbage, 20-35 parts of broccoli and 14-30 parts of Korean vegetable;
the preferred example 2 is: 25 parts of cucumber, 26 parts of bitter chrysanthemum, 22 parts of Chinese cabbage, 27 parts of broccoli and 17 parts of Korean vegetable;
example 3: 55-65 parts of carrot, 20-40 parts of baby cabbage, 15-35 parts of pumpkin, 10-30 parts of sweet pepper and 5-15 parts of sweet potato;
the preferred example 3 is: 51 parts of carrot, 23 parts of baby cabbage, 23 parts of pumpkin, 15 parts of sweet pepper and 8 parts of sweet potato;
2. the second type: green juice powder which takes vegetables and fruits as main raw materials and anthocyanin and carotene as main active substances:
example 1: 35-55 parts of beet head, 20-40 parts of purple cabbage, 10-20 parts of mulberry, 20-40 parts of carrot, 10-25 parts of cauliflower and 5-20 parts of tomato;
the preferred example 4 is: 40 parts of beet head, 22 parts of purple cabbage, 13 parts of mulberry, 21 parts of carrot, 13 parts of cauliflower and 8 parts of tomato;
example 2: 25-55 parts of beet head (yellow), 20-45 parts of carrot (yellow), 15-35 parts of baby cabbage, 15-25 parts of passion fruit, 15-35 parts of tomato (yellow) and 10-15 parts of pimento (yellow);
the preferred example 5 is: 40 parts of beet head (yellow), 34 parts of carrot (yellow), 18 parts of baby cabbage, 16 parts of passion fruit, 25 parts of tomato (yellow) and 13 parts of pimento (yellow);
example 3: 30-50 parts of purple cabbage, 30-45 parts of carrot (purple), 20-40 parts of Maji plum, 10-30 parts of Chinese cabbage (purple), 5-15 parts of purple sweet potato and 5-10 parts of collard (purple);
the preferred example 6 is: 37 parts of purple cabbage, 38 parts of carrot (purple), 23 parts of Maji plum, 16 parts of Chinese cabbage (purple), 7 parts of purple sweet potato and 8 parts of kale (purple);
3. in the third category: green juice powder using vegetables as main raw materials and functional raw materials as functional substances:
example 1: 20-40 parts of collard, 20-45 parts of barley young leaf, 25-55 parts of Chinese cabbage, 15-25 parts of matcha, 15-30 parts of Shanghai green and 5-15 parts of angelica keiskei;
the preferred example 7 is: 21 parts of collard, 30 parts of barley leaves, 30 parts of Chinese cabbage, 17 parts of matcha, 17 parts of Shanghai green and 9 parts of angelica keiskei;
example 2: 25-55 parts of barley young leaf, 15-30 parts of cauliflower, 15-25 parts of matcha, 25-45 parts of pakchoi, 5-10 parts of turmeric and 15-25 parts of iceberg;
the preferred example 8 is: 40 parts of barley leaves, 17 parts of cauliflower, 17 parts of matcha, 30 parts of pakchoi, 6 parts of turmeric and 18 parts of iced vegetable;
example 3: 30-50 parts of broccoli seedlings, 25-45 parts of barley young leaves, 10-20 parts of wheat young leaves, 15-30 parts of Korean vegetables, 10-20 parts of matcha and 10-30 parts of bitter chrysanthemum;
the preferred example 9 is: 35 parts of broccoli seedlings, 30 parts of barley young leaves, 15 parts of wheat young leaves, 17 parts of Korean vegetables, 13 parts of matcha and 15 parts of bitter chrysanthemum.
Sensory evaluation
In order to better explain the present invention, preferable examples of the examples were used as sensory evaluation targets according to the above-described production methods, and table 1 was obtained as follows:
TABLE 1 sensory evaluation of green juice
Figure BDA0003692360430000091
From table 1, the green juice powder with high public acceptance, good taste and absorption, multiple raw materials and multiple tastes can be obtained by the preparation method and the proportioning principle of the invention, thereby not only solving the problems in the green juice preparation technology, but also solving the problems of single raw material and taste of the traditional green juice.
Evaluation of nutritional value
The preparation method of the reference example which is the raw material formula of the preferred example 1 comprises the following steps:
s1, cleaning the raw materials with clear water, and soaking in a solution containing 2w per mill of a green-protecting agent for about 30min, wherein the green-protecting agent is prepared by mixing ascorbic acid and citric acid according to the weight ratio of 2: 1 is obtained by compounding according to the mass ratio;
s2, after soaking, simultaneously carrying out high-temperature blanching treatment on raw materials which cannot be eaten raw, wherein the blanching temperature is 95 ℃, and the blanching time is 1 min;
s3, draining water after blanching, then placing the blanched dry in an ultralow temperature refrigerator for ultralow temperature freezing treatment, and then freeze-drying in a vacuum freeze-drying oven, wherein the freezing temperature is-40 ℃;
s4, after the freeze drying treatment is finished, respectively carrying out superfine powder crushing on each vegetable or/and melon and fruit, sieving with a 200-mesh sieve, and blending and mixing to obtain a green juice powder semi-finished product;
s5, placing the semi-finished green juice powder into microwave for sterilization.
Comparative example set arrangement
Comparative example 1: the same as the preferred embodiment 1, except that the green protection treatment is not carried out, and the raw material is directly blanched after being cleaned;
comparative example 2: the method is the same as the preferred embodiment 1, except that the zinc gluconate solution is adopted to replace the green-protecting agent under the same concentration, and the other parts are the same;
comparative example 3: the same as the preferred example 1, except that the same ascorbic acid solution is used in place of the green-protecting agent at the same concentration, and the other parts are the same;
comparative example 4: the preparation method comprises the steps of cleaning the raw materials, baking in an oven at the same time, directly grinding the raw materials into powder after curing and drying, sieving the powder by a 200-mesh sieve, and blending the powder into green juice powder according to the proportion of the preferred embodiment 1 by adopting the prior art.
The green juice powder obtained in the preferred example 1 and the comparative examples 1 to 4 was sent to the analysis and test center of the academy of agricultural sciences of Sichuan province for the detection of the content of nutrients, and the following table 2 was obtained:
table 2 detection results of nutrient components in preferred example 1 and comparative examples 1 to 4
Figure BDA0003692360430000101
Figure BDA0003692360430000111
From table 2, it can be seen:
1. by comparing preferred example 1 with comparative example 1, it is possible to obtain: when green protection treatment is not carried out, the content of nutrient components is reduced, particularly the content of anthocyanin and Vitamin C (VC) is obviously reduced, so that the green protection treatment process can effectively reduce the loss of nutrient substances when the green juice powder is prepared, and ensure the nutrient value of the green juice powder;
2. by comparing preferred example 1 with comparative examples 2 and 3, it is possible to obtain: when the zinc gluconate solution and the ascorbic acid are adopted to replace the green protection agent, the content of the nutrient components of the green juice powder is slightly lost, so that the selection of the type of the green protection agent can influence the content of the nutrient components of the green juice powder, wherein the type of the green protection agent belongs to the optimal selection;
3. by comparing preferred example 1 with comparative example 4, it is possible to obtain: when the green juice powder is prepared by adopting a dry heating method, the contents of anthocyanin and vitamin C are obviously lower, so that the nutritional value of the green juice powder prepared by adopting the existing dry heating method is not high than that of the green juice powder prepared by adopting the method.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (9)

1. The preparation method of the low-cost multi-raw-material green juice powder is characterized by comprising the following steps of:
s1, taking fresh vegetables or/and melons and fruits as raw materials, cleaning, and soaking in a green-protecting agent for a certain time;
s2, after soaking, blanching vegetables and/or melons and fruits which cannot be eaten raw at a high temperature of 90-120 ℃ for 0.2-3 min;
s3, draining water after blanching, then placing the water into a refrigerator for ultralow temperature freezing, and then drying the water in vacuum freeze drying equipment, wherein the freezing temperature is below-30 ℃;
s4, after the freeze drying treatment is finished, respectively carrying out superfine grinding on each vegetable or/and melon and fruit, sieving, and blending to obtain a green juice powder semi-finished product;
and S5, sterilizing the semi-finished green juice powder, and packaging.
2. The method of making a low cost multi-raw green juice powder of claim 1 wherein said green protecting agent is a mixture of ascorbic acid and citric acid in a ratio of 1-3: 1, and the total mass fraction of the ascorbic acid and the citric acid in the green protecting agent is 1-5 per mill.
3. The method of claim 1, wherein the green juice powder has a particle size of 180-240 mesh.
4. The method of claim 1, wherein the freezing temperature is-20 ° - (-55) ° c during ultra-low temperature freezing.
5. A method for preparing low-cost multi-material green juice powder according to any one of claims 1 to 4, wherein when the green juice powder is proportioned, one of the following three proportioning principles is followed:
the first kind of proportioning principle: the green juice powder takes vegetables and fruits as main raw materials, and when dietary fiber is supplemented as a main purpose, the green juice powder contains 40-50 w% of green leaf vegetable dry powder, 20-40 w% of fruit and vegetable dry powder, and the balance of rhizome dry powder or/and fruits;
the second kind of proportioning principle: the green juice powder takes vegetables and fruits as main raw materials, and anthocyanin, lycopene, lutein or/and carotene as main active substances, wherein the raw materials rich in anthocyanin, lycopene, lutein or/and carotene in the green juice powder account for more than 50 w%;
the third kind of proportioning principle: when the green juice powder takes vegetables as main raw materials and functional raw materials or/and medicinal and edible raw materials as main functional material sources, the vegetable dry powder accounts for 50-80 w% of the green juice powder, and the balance is the functional raw material dry powder or/and medicinal and edible raw material dry powder.
6. The method for preparing low-cost multi-material green juice powder according to claim 5, wherein the green juice powder comprises the following raw materials in parts by weight: 30-50 parts of tomatoes, 20-45 parts of purple cabbages, 20-40 parts of beet heads, 15-45 parts of purple cabbages and 15-30 parts of baby cabbage.
7. The method of claim 5, wherein the green juice powder comprises the following raw materials in parts by weight: 35-55 parts of beet head, 20-40 parts of purple cabbage, 10-20 parts of mulberry, 20-40 parts of carrot, 10-25 parts of cauliflower and 5-20 parts of tomato.
8. The method of claim 5, wherein the green juice powder comprises the following raw materials in parts by weight: 20-40 parts of collard, 20-45 parts of barley young leaf, 25-55 parts of Chinese cabbage, 15-25 parts of matcha, 15-30 parts of Shanghai green and 5-15 parts of angelica keiskei.
9. A low-cost multi-raw green juice powder, characterized in that it is prepared by the method of any of the preceding claims 1-8.
CN202210664297.6A 2022-06-14 2022-06-14 Low-cost multi-raw-material green juice powder and preparation method thereof Pending CN114868889A (en)

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