CN115444116A - Pitaya powder rich in coconut oil and preparation method and application thereof - Google Patents
Pitaya powder rich in coconut oil and preparation method and application thereof Download PDFInfo
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- CN115444116A CN115444116A CN202211199037.2A CN202211199037A CN115444116A CN 115444116 A CN115444116 A CN 115444116A CN 202211199037 A CN202211199037 A CN 202211199037A CN 115444116 A CN115444116 A CN 115444116A
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- 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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Abstract
The invention belongs to the technical field of food processing, and relates to a preparation method of pitaya powder rich in coconut oil. Separating pulp and skin of pitaya peel, performing water extraction and alcohol precipitation on the peel to obtain supernatant A and a pitaya peel polysaccharide precipitate B, performing vacuum concentration on the supernatant A to obtain a concentrated solution C rich in pitaya pigment, adding soybean protein isolate and coconut oil into the precipitate B, mixing, homogenizing, performing freeze drying to obtain powder D rich in coconut oil, adding water into the pulp part, pulping, adding sucrose and the concentrated solution A, performing colloid milling, homogenizing, sterilizing, and performing spray drying to obtain pulp powder E; and uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil. The coconut oil is added into the dragon fruit powder, so that the dragon fruit fatty acid component is endowed, the nutritional value of the product is improved, the coconut oil, the soy protein isolate and the coconut oil are mixed together and homogenized after mixing, an emulsifier is not required to be added, and the prepared dragon fruit powder has good emulsification stability.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to pitaya powder rich in coconut oil and a preparation method and application thereof.
Background
Dragon fruit (Dragon fruit)Hylocereus undulatus) The pitaya is in the trigonocephalus (Hyloeereus) of the cactaceae, is rich in nutrition and is deeply favored by consumers, but is high in moisture content and difficult to preserve. The dragon fruit is processed into the dragon fruit powder, which has main significance for processing and utilizing the dragon fruit. Some applicants have studied the preparation method of the pitaya powder. Patent CN201610676880.3 discloses a dragon fruit powder and a processing method thereof, dragon fruit pulp is used as a raw material, and after juicing, colloid milling and homogenizing, a proper amount of maltodextrin, beta-cyclodextrin and CMC are added to prepare the dragon fruit powder. However, the method does not fully utilize the peel; in order to utilize the peel of the dragon fruit, patent CN201811212023.3 discloses a method for preparing dragon fruit powder, which comprises the steps of pretreating the dragon fruit to obtain the peel and the pulp, soaking the peel, carrying out enzymolysis, concentrating and ethanol precipitation to obtain peel dietary fiber, then removing seeds from the pulp, carrying out enzymolysis, activating and filtering, stirring and homogenizing the seed-removed pulp, soluble dietary fiber powder and beta-cyclodextrin according to a certain proportion, and carrying out spray drying to obtain the dragon fruit powder. The method still directly utilizes Pitaya which is rich in vitamin C, procyanidin and other functional components, but lacks fatty acid components, and in recent years, coconut oil has effects of treating rickets in children, osteoporosis in adults, removing toxic substance and nourishingHealth care effects in the aspects of color and the like are concerned, but the application of coconut oil in the processing of the dragon fruit powder is not reported yet. The application of coconut oil to the processing of pitaya powder has the following problems:
(1) Coconut oil is an oil-soluble component, dragon fruit juice is a water-soluble component, coconut oil is added into dragon fruit juice, layering is easy to occur, and emulsification is needed;
(2) By adopting the method disclosed in CN201811212023.3 for pitaya powder, after the peel dietary fiber is obtained by ethanol precipitation, the supernatant part rich in procyanidine is not fully utilized, and the color and the functional components of the product are influenced.
Disclosure of Invention
In order to improve the nutritional value of the pitaya powder, fully utilize the raw materials of the pitaya and reduce the loss of functional components of the pitaya in the processing process, the invention provides the pitaya powder rich in coconut oil and the preparation method and the application thereof.
In order to solve the technical problem, the invention provides the following scheme:
a preparation method of pitaya powder rich in coconut oil comprises the following steps: separating pulp and peel of dragon fruit peel, respectively treating, carrying out water extraction and alcohol precipitation on the peel to obtain supernatant A and dragon fruit peel polysaccharide precipitate B, carrying out vacuum concentration on the supernatant A to obtain concentrated solution C rich in dragon fruit pigment, and adding the concentrated solution C back to the prepared fruit pulp; pulping the pulp part with water, adding sucrose and concentrated solution A, colloid milling, homogenizing, sterilizing, and spray drying to obtain pulp powder D, and mixing the coconut oil-rich powder D and pulp powder C to obtain Pitaya powder rich in coconut oil. The components of the concentrated fruit peel liquid are utilized, so that the good color of the product is ensured.
The method comprises the following specific steps:
(1) Preparing a pitaya pigment concentrated solution C: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 5-10 times of that of the peel into the peel, extracting at 60-80 ℃ for 2-4h to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 70-85%, standing for 20-30h to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, vacuum concentrating the supernatant at 50-60 ℃, and recovering ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 5-10 times the mass of the precipitate B, soybean protein isolate 0.5-1 times the mass of the precipitate B, and coconut oil 0.2-0.5 times the mass of the precipitate B, mixing well, homogenizing for 1-2 times under 20-50MPa with a homogenizer, and freeze-drying at-30 deg.C and vacuum degree of 10-30 Pa to water content of 3-5% to obtain powder D rich in coconut oil.
(3) And (3) preparing the fruit meat powder E: adding water 5-10 times the weight of the peeled pulp of dragon fruit, pulping with a pulping machine, adding sucrose 5-10% of the weight of the pulp and concentrated solution C, grinding to 10-50 μm with a colloid mill, homogenizing in a homogenizer at a homogenizing pressure of 20-50MPa for 1-2 times, sterilizing at 130-135 deg.C for 2-5s, drying in a spray drier at 180-250 deg.C with an air outlet temperature of 80-120 deg.C and a material flow of 100-200L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
The invention has the following beneficial effects:
(1) Separating pulp and peel of the pitaya peel, respectively treating, performing water extraction and alcohol precipitation on the peel to obtain supernatant A and a pitaya peel polysaccharide precipitate B, performing vacuum concentration on the supernatant A to obtain a concentrated solution C rich in pitaya pigment, adding the concentrated solution C back into the prepared pulp, and utilizing the components of the peel concentrated solution to ensure good color of the product;
(2) The pitaya powder is low in fatty acid content, the coconut oil is added to increase the fatty acid content, but the coconut oil is an oil-soluble component and is difficult to be mutually fused with the water-soluble pitaya powder, so that the application realizes the full fusion of the coconut oil and the pitaya powder, the coconut oil is added into the pitaya powder, the pitaya fatty acid component is endowed, the nutritional characteristics of the pitaya powder are changed, and the nutritional value of the product is improved;
(3) The dragon fruit peel polysaccharide precipitate B has a strong emulsifying property, is mixed with the soybean protein isolate and the coconut oil together, is homogenized after mixing, does not need an additional emulsifier, and the prepared dragon fruit powder has good emulsifying stability.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the attached drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, it is obvious that the attached drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other attached drawings can be obtained according to the attached drawings without creative efforts.
FIG. 1 shows the effect of different processing methods of pitaya powder on the stability after brewing.
FIG. 2 the effect of different processing methods of pitaya powder on the fatty acid content.
Fig. 3 is a diagram of an object of the product of the present application and comparative example 1, wherein a is a diagram of an object of the present application, and b is a diagram of an object of comparative example 1.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
The preparation method of the pitaya powder rich in coconut oil of the embodiment comprises the following steps:
(1) Preparing a pitaya pigment concentrated solution C: cleaning the dragon fruits, peeling to obtain pulp and peel, adding water with the weight 8 times that of the peel into the peel, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 80%, standing for 24 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 60 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 5 times the mass of the precipitate B, soybean protein isolate 1 time the mass of the precipitate B and coconut oil 0.5 time the mass of the precipitate B as the base number, mixing uniformly, homogenizing for 2 times by a homogenizer under the pressure of 30MPa, and freeze-drying at-30 ℃ and the vacuum degree of 30 Pa until the water content is 3% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water 8 times the weight of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding cane sugar 10% of the weight of the pulp and concentrated solution C after pulping, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer at the homogenizing pressure of 30MPa for 1-2 times, sterilizing at 135 ℃ for 3s after homogenizing, drying in a spray dryer at 220 ℃, the air outlet temperature of 120 ℃, and the material flow of 150L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Example 2
The preparation method of the pitaya powder rich in coconut oil of the embodiment comprises the following steps:
(1) Preparing a concentrated solution C of pitaya pigment: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 5 times of that of the peel into the peel, extracting for 2 hours at 80 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 70%, standing for 20 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 50 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding 8 times of water, 0.5 times of soybean protein isolate and 0.2 times of coconut oil by mass of the precipitate B based on the mass of the precipitate B, mixing uniformly, homogenizing for 2 times under 20MPa by a homogenizer, and freeze-drying at-30 deg.C and vacuum degree of 10 Pa to water content of 4% to obtain powder D rich in coconut oil.
(3) And (3) preparing the fruit meat powder E: adding water which is 5 times of the pulp mass of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose and concentrated solution C which are 5% of the pulp mass after pulping, grinding to 10 micrometers by a colloid mill, homogenizing in a homogenizer at the homogenizing pressure of 20MPa for 1-2 times, sterilizing for 2s at the temperature of 130 ℃ after homogenizing, drying in a spray dryer at the air outlet temperature of 180 ℃ and the material flow rate of 100L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Example 3
The preparation method of the pitaya powder rich in coconut oil of the embodiment comprises the following steps:
(1) Preparing a pitaya pigment concentrated solution C: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the weight 10 times that of the peel into the peel, extracting for 3 hours at 70 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 85%, standing for 28 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 55 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 10 times the mass of the precipitate B, soybean protein isolate 0.5 times the mass of the precipitate B and coconut oil 0.2 times the mass of the precipitate B as the base number, uniformly mixing, homogenizing for 2 times by a homogenizer under the pressure of 10MPa, and freeze-drying at-30 ℃ and the vacuum degree of 20 Pa until the water content is 5% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water with the mass 8 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding cane sugar with the mass 8% of that of the pulp and concentrated solution C after pulping, grinding to 50 micrometers by a colloid mill, homogenizing in a homogenizer with the homogenizing pressure of 50MPa for 1-2 times, sterilizing at 132 ℃ for 5s after homogenizing, drying in a spray dryer with the air outlet temperature of 220 ℃ and the material flow rate of 200L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Example 4
The preparation method of the pitaya powder rich in coconut oil of the embodiment comprises the following steps:
(1) Preparing a pitaya pigment concentrated solution C: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 8 times of that of the peel into the peel, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 80%, standing for 24 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 60 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 5 times the mass of the precipitate B, soybean protein isolate 1 time the mass of the precipitate B and coconut oil 0.5 time the mass of the precipitate B as the base number, uniformly mixing, homogenizing for 2 times by a homogenizer under the pressure of 30MPa, and freeze-drying at-30 ℃ and the vacuum degree of 30 Pa until the water content is 3% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water with the mass 8 times of that of the peeled pulp of the pitaya, pulping by a pulping machine, adding cane sugar with the mass 8% of that of the pulp and concentrated solution C after pulping, grinding to 40 micrometers by a colloid mill, homogenizing in a homogenizer with the homogenizing pressure of 40MPa for 1-2 times, sterilizing at 130 ℃ for 4s after homogenizing, drying in a spray dryer with the air outlet temperature of 190 ℃ and the material flow rate of 100L/h, and obtaining pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Example 5
A preparation method of pitaya powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of pitaya pigment: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 9 times of that of the peel into the peel, extracting for 3 hours at 70 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 70%, standing for 30 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 70 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 9 times the mass of the precipitate B, soybean protein isolate 0.8 times the mass of the precipitate B and coconut oil 0.2 times the mass of the precipitate B as the base number, uniformly mixing, homogenizing for 2 times by a homogenizer at the pressure of 40MPa, and freeze-drying at-30 ℃ and the vacuum degree of 30 Pa until the water content is 3% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water 6 times the weight of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose 8% of the weight of the pulp and the concentrated solution C after pulping, grinding to 40 micrometers by a colloid mill, homogenizing in a homogenizer at the homogenizing pressure of 40MPa for 1-2 times, sterilizing at 135 ℃ for 4s after homogenizing, drying in a spray dryer at the air outlet temperature of 250 ℃ and the material flow rate of 180L/h to obtain the pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Example 6
A preparation method of pitaya powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of pitaya pigment: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 9 times of that of the peel into the peel, extracting for 3 hours at 70 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 75%, standing for 28 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 55 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of coconut oil-rich powder D: adding water 9 times the mass of the precipitate B, soybean protein isolate 1 time the mass of the precipitate B and coconut oil 0.4 time the mass of the precipitate B as the base number, uniformly mixing, homogenizing for 1 time under 40MPa by a homogenizer, and freeze-drying at-30 ℃ and vacuum degree of 30 Pa until the water content is 5% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water 9 times the weight of the peeled pulp of the pitaya, pulping by a pulping machine, adding sucrose 8% of the weight of the pulp and the concentrated solution C after pulping, grinding to 45 micrometers by a colloid mill, homogenizing in a homogenizer at the homogenizing pressure of 40MPa for 1-2 times, sterilizing for 3s at 134 ℃ after homogenizing, drying in a spray dryer at the air outlet temperature of 110 ℃ and the material flow rate of 180L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Comparative example 1 (without addition of fatty acid component)
A preparation method of dragon fruit powder comprises the following steps:
(1) Preparing a pitaya pigment concentrated solution C: cleaning dragon fruits, peeling to obtain pulp and peel, adding water with the mass 8 times of that of the peel into the peel, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 80%, standing for 24 hours to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 60 ℃, and recovering the ethanol to obtain a dragon fruit pigment concentrated solution C.
(2) Preparation of precipitate B powder: adding water 5 times the mass of the precipitate B and soybean protein isolate 1 time the mass of the precipitate B as the base number, mixing uniformly, homogenizing for 2 times under 30MPa pressure by using a homogenizer, and freeze-drying at-30 ℃ and vacuum degree of 30 Pa until the water content is 3% to obtain precipitate B powder.
(3) Preparation of fruit powder E: adding water with the mass 8 times of that of the peeled pulp of the pitaya, pulping by a pulping machine, adding cane sugar with the mass 10% of that of the pulp and concentrated solution C after pulping, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer at the homogenizing pressure of 30MPa for 32 times, sterilizing at 135 ℃ for 3s after homogenizing, drying in a spray dryer at the air outlet temperature of 220 ℃ and the material flow of 150L/h to obtain pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the precipitate powder B to obtain the pitaya powder.
Comparative example 2 (method for not isolating Pitaya peel polysaccharide)
A preparation method of pitaya powder rich in coconut oil comprises the following steps:
(1) Preparing an extracting solution of pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the mass of 8 times of that of the peel into the peel, and extracting at 60 deg.C for 4 hr to obtain extractive solution.
(2) Preparation of coconut oil-rich powder D: adding 1 time of soybean protein isolate and 0.5 time of coconut oil into the extract according to the mass of solid matters in the extract, uniformly mixing, homogenizing for 2 times under the pressure of 30MPa by adopting a homogenizer, and freeze-drying at-30 ℃ and the vacuum degree of 30 Pa until the moisture content is 3% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water with the mass 8 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding cane sugar with the mass 10% of that of the pulp after pulping, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer with the homogenizing pressure of 30MPa and the homogenizing times of 32 times, sterilizing for 3s at the temperature of 3-135 ℃ after homogenizing, drying in a spray dryer with the air outlet temperature of 220 ℃ and the material flow of 150L/h to obtain the pulp powder E.
(4) And uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the pitaya powder rich in coconut oil.
Comparative example 3 (method not using Pitaya peel pigment concentrate)
(1) Preparing dragon fruit extracting solution: cleaning pitaya, peeling to obtain pulp and peel, adding water with the weight 8 times of that of the peel into the peel, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percent to 80%, and standing for 24 hours to obtain a supernatant A and a pitaya peel polysaccharide precipitate B.
(2) Preparation of coconut oil-rich powder D: adding water 5 times the mass of the precipitate B, soybean protein isolate 1 time the mass of the precipitate B and coconut oil 0.5 time the mass of the precipitate B as the base number, uniformly mixing, homogenizing for 2 times by a homogenizer under the pressure of 30MPa, and freeze-drying at-30 ℃ and the vacuum degree of 30 Pa until the water content is 3% to obtain the powder D rich in coconut oil.
(3) Preparation of fruit powder E: adding water 8 times the weight of the peeled pulp of the pitaya, pulping by a pulping machine, adding cane sugar 10% of the weight of the pulp after pulping, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer at 30MPa for 32 times, sterilizing for 3s at 3-135 ℃ after homogenizing, drying in a spray dryer at 220 ℃,20 ℃ of air outlet temperature and 150L/h of material flow to obtain pulp powder E.
(4) Mixing the coconut oil-rich powder D and the pulp powder E uniformly to obtain the coconut oil-rich pitaya powder
EXAMPLE 1 (measurement of color)
Measuring freeze-dried powder prepared by different methods by using a colorimeter, and expressing values by using L, a and b, wherein L represents brightness and changes from 0 to 100, 0 represents black, and 100 represents white; a represents red-green degree, 100 is red and 80 is green; b represents yellow-blue degree, 100 represents yellow, and-80 represents blue.
EXAMPLE 2 measurement of fatty acid
The method adopts the national standard of food safety, namely the determination of fatty acid in food (GB 5009.168).
EXAMPLE 3 measurement of reconstitution stability
Taking 10g of dragon fruit powder, adding 100mL of distilled water, stirring uniformly at room temperature, then centrifuging for 15min by adopting a centrifuge under the condition of 5000r/min, measuring the total height (cm) of an oil layer and the total height (cm) of a solution, and calculating the fat floating rate according to the following formula:
fat floating rate/% = (total height of oil layer/total height of solution) × 100
EXAMPLE 4 comparison of characteristics of Pitaya powder prepared by different methods
The content of fatty acid and color of the pitaya powder prepared according to the example 1, the comparative example 2 and the comparative example 3 were respectively measured, and the emulsion stability after reconstitution was shown in fig. 3, and the results are shown in fig. 1-2 and table 1.
TABLE 1
As can be seen from FIG. 1, the fatty acid content of the coconut oil added in the example 1 and the comparative examples 2 and 3 is much higher than that of the coconut oil added in the comparative example 1, which shows that the coconut oil is effectively kept in the fruit powder, and the content of the fatty acid is increased; as can be seen from FIG. 2, the example 1 and the comparative examples 1 and 3 can form better emulsion stability due to the separation of the pericarp polysaccharide and the emulsification of the fatty acid, while the comparative example 2 cannot form emulsion with oil easily due to the non-separation of the polysaccharide; as can be seen from Table 1, the fruit powder prepared in example 1 has high brightness and red color as shown in FIG. 3a, but the brightness is low and the red color is low in comparative example 3 because the pigment component in the pericarp is not added (FIG. 3 b).
Claims (10)
1. A preparation method of pitaya powder rich in coconut oil is characterized by comprising the following steps:
(1) Preparing a concentrated solution C of pitaya pigment: cleaning dragon fruits, separating pulp and peel, adding water into the peel, heating and extracting to obtain an extracting solution, adding ethanol into the extracting solution to obtain a standing solution, standing to obtain a supernatant A and a dragon fruit peel polysaccharide precipitate B, and performing vacuum concentration on the supernatant to remove ethanol to obtain a dragon fruit pigment concentrated solution C;
(2) Preparation of coconut oil-rich powder D: adding water, soybean protein isolate and coconut oil into the pitaya peel polysaccharide precipitate B, uniformly mixing, homogenizing, and freeze-drying until the water content is 3-5% to obtain powder D rich in coconut oil;
(3) Preparation of fruit powder E: adding water into the pulp obtained in the step (1), pulping, adding sucrose and the concentrated solution C, passing through a colloid mill, homogenizing, sterilizing, and spray drying to obtain pulp powder E;
(4) And (3) uniformly mixing the coconut oil-rich powder D obtained in the step (2) and the pulp powder E obtained in the step (4) to obtain the pitaya powder rich in coconut oil.
2. The method for preparing the pitaya powder rich in coconut oil according to claim 1, characterized in that: in the step (1), the mass ratio of the peel to the water is 1:5-10; the mass fraction of ethanol in the standing liquid is 70-85%.
3. The method for preparing the pitaya powder rich in coconut oil according to claim 2, characterized in that: the temperature for heating and extracting is 60-80 ℃, and the time is 2-4h; standing for 20-30h; the temperature for vacuum concentration is 50-60 ℃.
4. The method for preparing the pitaya powder rich in coconut oil according to claim 2 or 3, characterized in that: in the step (2), the mass ratio of the pitaya peel polysaccharide precipitate B to the water to the isolated soy protein to the coconut oil is 1:5-10, and is 0.2-0.5.
5. The method for preparing the pitaya powder rich in coconut oil according to claim 4, characterized in that: the homogenization conditions are that the homogenization pressure is 20-50MPa, and the homogenization times are 1-2 times; the freeze drying conditions are-30 deg.C and 10-30 degree vacuum Pa.
6. The method for preparing the pitaya powder rich in coconut oil according to claim 5, characterized in that: the mass ratio of the pulp, the water and the cane sugar in the step (3) is 1:5-10.
7. The method for preparing the pitaya powder rich in coconut oil according to claim 6, characterized in that: the fineness of the pulp after colloid milling is 10-50 μm.
8. The method for preparing the pitaya powder rich in coconut oil according to claim 6 or 7, characterized in that: the homogenization condition in the step (4) is that the pressure is 20-50MPa, and the homogenization times are 1-2 times; sterilizing at 130-135 deg.C for 2-5s; the temperature of spray drying is 180-250 ℃, the air outlet temperature is 80-120 ℃, and the material flow is 100-200L/h.
9. A pitaya powder rich in coconut oil prepared by the method of claim 8.
10. Use of the pitaya powder of claim 9 in the preparation of a food additive.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20160174597A1 (en) * | 2014-12-19 | 2016-06-23 | International Foodstuffs Company LLC | Functional fat filled natural mango powder composition and products made there of |
| CN109259128A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of flue fruit powder and its processing method |
| JP2019033735A (en) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | Method for manufacturing food powder |
| CN111296782A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya whole fruit powder and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20160174597A1 (en) * | 2014-12-19 | 2016-06-23 | International Foodstuffs Company LLC | Functional fat filled natural mango powder composition and products made there of |
| JP2019033735A (en) * | 2017-08-13 | 2019-03-07 | 池田食研株式会社 | Method for manufacturing food powder |
| CN109259128A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of flue fruit powder and its processing method |
| CN111296782A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya whole fruit powder and preparation method thereof |
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