CN115444116B - Dragon fruit powder rich in coconut oil and preparation method and application thereof - Google Patents
Dragon fruit powder rich in coconut oil and preparation method and application thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 123
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 118
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 109
- 235000019864 coconut oil Nutrition 0.000 title claims abstract description 94
- 239000003240 coconut oil Substances 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 28
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 239000006228 supernatant Substances 0.000 claims abstract description 26
- 239000000049 pigment Substances 0.000 claims abstract description 24
- 238000004537 pulping Methods 0.000 claims abstract description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 20
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 20
- 239000005017 polysaccharide Substances 0.000 claims abstract description 20
- 239000002244 precipitate Substances 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 238000004108 freeze drying Methods 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
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- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 13
- 229930195729 fatty acid Natural products 0.000 abstract description 13
- 239000000194 fatty acid Substances 0.000 abstract description 13
- 150000004665 fatty acids Chemical class 0.000 abstract description 13
- 239000000047 product Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000839 emulsion Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
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- 239000013049 sediment Substances 0.000 description 26
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- 230000000052 comparative effect Effects 0.000 description 9
- 238000004945 emulsification Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
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- 235000019197 fats Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 235000020419 dragon fruit juice Nutrition 0.000 description 2
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- 238000012869 ethanol precipitation Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241001312519 Trigonella Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
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- 230000004927 fusion Effects 0.000 description 1
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- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
-
- 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
-
- 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
-
- 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)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application belongs to the technical field of food processing, and relates to a preparation method of dragon fruit powder rich in coconut oil. Separating pulp and skin of pitaya peel, extracting the peel with water, precipitating with ethanol to obtain supernatant A and pitaya peel polysaccharide precipitate B, concentrating the supernatant A in vacuum to obtain concentrated solution C rich in pitaya pigment, mixing the precipitate B with soybean protein isolate and coconut oil, homogenizing, freeze-drying to obtain powder D rich in coconut oil, pulping pulp part with water, adding sucrose and concentrated solution A, colloid milling, homogenizing, sterilizing, and spray-drying to obtain pulp powder E; uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit 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 dragon fruit fatty acid component, the soybean protein isolate and the coconut oil are mixed together, and the mixture is homogenized after mixing, so that an emulsifier is not required to be added, and the prepared dragon fruit powder has good emulsion stability.
Description
Technical Field
The application belongs to the technical field of food processing, and relates to dragon fruit powder rich in coconut oil and a preparation method and application thereof.
Background
Dragon fruitHylocereus undulatus) The dragon fruit is of the genus Trigonella (Hyloereus) of the family Cactaceae, and has rich nutrition,is deeply favored by consumers, but the dragon fruit has high moisture content and is difficult to preserve. The dragon fruit is processed into the dragon fruit powder, and has main significance on the processing and utilization of the dragon fruit. Some applicants have studied the preparation method of dragon fruit powder. Patent CN201610676880.3 discloses a dragon fruit powder and a processing method thereof, wherein dragon fruit pulp is taken as a raw material, and a proper amount of maltodextrin, beta-cyclodextrin and CMC are added after juicing, colloid milling and homogenizing to prepare the dragon fruit powder. However, the peel is not fully utilized in the method; 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 preprocessing the dragon fruit to obtain peel and pulp, soaking the peel, carrying out enzymolysis, concentrating and ethanol precipitation to obtain peel dietary fiber, removing seeds from the pulp, carrying out enzymolysis, activating and filtering, and stirring and homogenizing the removed seed pulp, the 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 the dragon fruit, the dragon fruit is rich in functional components such as vitamin C, procyanidine and the like, but lacks fatty acid components, in recent years, the health care effect of coconut oil in the aspects of treating rickets of children, osteoporosis of adults, expelling toxin, beautifying and the like is focused, but the application of the coconut oil in the processing of dragon fruit powder is rarely reported. The following problems exist in the application of coconut oil in the processing of dragon fruit powder:
(1) The coconut oil is an oil-soluble component, the dragon fruit juice is a water-soluble component, the coconut oil is added into the dragon fruit juice and is easy to be layered, emulsification is needed, the existing emulsification method is to add an emulsifying agent to emulsify the coconut oil and the fruit juice, and if the components of the dragon fruit can be utilized for emulsification, the market demand is met;
(2) By adopting the method of the dragon fruit powder disclosed by CN201811212023.3, after obtaining peel dietary fiber by ethanol precipitation, the supernatant liquid part rich in procyanidine is not fully utilized, and the color and the functional components of the product are affected.
Disclosure of Invention
In order to improve the nutritional value of the dragon fruit powder, fully utilize the dragon fruit raw materials and reduce the loss of functional components of the dragon fruit in the processing process, the application provides the dragon fruit powder rich in coconut oil and a preparation method and application thereof.
In order to solve the technical problems, the application provides the following scheme:
a preparation method of dragon fruit powder rich in coconut oil comprises the following steps: separating pulp and peel of pitaya, respectively processing, extracting peel with water, precipitating with alcohol to obtain supernatant A and pitaya polysaccharide precipitate B, concentrating the supernatant A in vacuum to obtain concentrated solution C rich in pitaya pigment, adding the concentrated solution C back into the prepared fruit pulp, mixing the precipitate B with soybean protein isolate and coconut oil, homogenizing the mixture, and freeze-drying to obtain powder B rich in coconut oil, wherein the powder B realizes emulsification by utilizing components of the pitaya, and overcomes the damage of drying to coconut oil fatty acid by freeze-drying; adding water into pulp, pulping, adding sucrose and concentrated solution A, colloid milling, homogenizing, sterilizing, spray drying to obtain pulp powder D, and mixing coconut oil-rich powder D and pulp powder C to obtain coconut oil-rich dragon fruit powder. The components of the fruit peel concentrated solution are utilized, so that the good color of the product is ensured.
The method comprises the following specific steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with 5-10 times of peel mass into peel, extracting at 60-80deg.C for 2-4 hr to obtain extractive solution, adding ethanol into the extractive solution, regulating to 70-85% by mass, standing for 20-30 hr to obtain supernatant A and polysaccharide precipitate B of dragon fruit peel, vacuum concentrating the supernatant at 50-60deg.C, and recovering ethanol to obtain concentrated solution C of dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding 5-10 times of water, 0.5-1 time of soybean protein isolate and 0.2-0.5 time of coconut oil into the sediment B, uniformly mixing, homogenizing for 1-2 times under 20-50MPa pressure by using a homogenizer, and freeze-drying at-30 ℃ under vacuum degree of 10-30 Pa until the water content is 3-5%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding water with the mass of 5-10 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass of 5-10% of that of the pulp and concentrated solution C, grinding to 10-50 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 20-50MPa for 1-2 times, sterilizing at 130-135 ℃ for 2-5s after homogenizing, drying in a spray dryer at 180-250 ℃ and the air outlet temperature of 80-120 ℃ and the material flow rate of 100-200L/h, and obtaining the fruit powder E.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
The application has the following beneficial effects:
(1) Separating pulp and skin of pitaya peel, respectively treating, extracting the peel with water, precipitating with ethanol to obtain supernatant A and pitaya peel polysaccharide precipitate B, and vacuum concentrating the supernatant A to obtain concentrated solution C rich in pigment of pitaya, and adding the concentrated solution C into the prepared fruit pulp to ensure good color of the product;
(2) The application realizes the full fusion of the coconut oil and the dragon fruit powder, adds the coconut oil into the dragon fruit powder, gives the dragon fruit fatty acid component, changes the nutrition characteristics of the dragon fruit powder and improves the nutrition value of the product;
(3) The result shows that the pitaya peel polysaccharide precipitate B has strong emulsifying property, and the pitaya peel polysaccharide precipitate B is mixed with the soybean protein isolate and the coconut oil together, and is homogenized after mixing, and an emulsifying agent is not needed to be added, so that the prepared pitaya powder has good emulsifying stability.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the accompanying drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the accompanying drawings in the following description are only some embodiments of the present application and that other accompanying drawings can be obtained according to the accompanying drawings without inventive effort for a person of ordinary skill in the art.
FIG. 1 effect of different Pitaya powder processing methods on stability after reconstitution.
FIG. 2 effects of different processing methods of dragon fruit powder on fatty acid content.
Fig. 3 is a physical diagram of the product of the present application and comparative example 1, a is a physical diagram of the present application, and b is a physical diagram of comparative example 1.
Detailed Description
The technical solutions of the present application will be clearly and completely described in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without any inventive effort, are intended to be within the scope of the application.
Example 1
The preparation method of the dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the 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, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percentage 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding water 5 times the mass of the sediment B, soybean protein isolate 1 time the mass of the sediment B and coconut oil 0.5 time the mass of the sediment B, uniformly mixing, homogenizing for 2 times under the pressure of 30MPa by a homogenizer, and freeze-drying at the temperature of minus 30 ℃ and the vacuum degree of 30 Pa until the moisture content is 3%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding 8 times of water into the peeled pulp of the dragon fruit, pulping by a pulping machine, adding 10% of sucrose and concentrated solution C into the pulp, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 30MPa for 1-2 times, sterilizing at 135 ℃ for 3s, drying in a spray dryer at 220 ℃ and the air outlet temperature of 120 ℃ and the material flow rate of 150L/h to obtain the pulp powder E.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Example 2
The preparation method of the dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the weight 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding 8 times of water, 0.5 time of soybean protein isolate and 0.2 time of coconut oil into the sediment B, uniformly mixing, homogenizing for 2 times under 20MPa pressure by using a homogenizer, and freeze-drying at-30 ℃ and vacuum degree of 10 Pa until the water content is 4%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding water with the mass 5 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass 5% of that of the pulp and concentrated solution C, grinding to 10 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 20MPa for 1-2 times, sterilizing at 130 ℃ for 2s after homogenizing, drying in a spray dryer at 180 ℃, and obtaining the pulp powder E at the air outlet temperature of 120 ℃ and the material flow of 100L/h.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Example 3
The preparation method of the dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the weight 10 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 85%, standing for 28 hours to obtain supernatant A and a dragon fruit peel polysaccharide precipitate B, concentrating the supernatant in vacuum at 55 ℃, and recovering the ethanol to obtain a concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding 10 times of water, 0.5 time of soybean protein isolate and 0.2 time of coconut oil into the sediment B, uniformly mixing, homogenizing for 2 times under the pressure of 10MPa by using a homogenizer, and freeze-drying at the temperature of minus 30 ℃ and the vacuum degree of 20 Pa until the water content is 5%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding water with the mass of 8 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass of 8% of that of the pulp and concentrated solution C, grinding to 50 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 50MPa for 1-2 times, sterilizing at 132 ℃ for 5s after homogenizing, drying in a spray dryer, at 220 ℃, and at the air outlet temperature of 80 ℃ and the material flow of 200L/h to obtain the pulp powder E.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Example 4
The preparation method of the dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the 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, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percentage 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding water 5 times the mass of the sediment B, soybean protein isolate 1 time the mass of the sediment B and coconut oil 0.5 time the mass of the sediment B, uniformly mixing, homogenizing for 2 times under the pressure of 30MPa by a homogenizer, and freeze-drying at the temperature of minus 30 ℃ and the vacuum degree of 30 Pa until the moisture content is 3%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding water with the mass of 8 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass of 8% of that of the pulp and concentrated solution C, grinding to 40 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 40MPa for 1-2 times, sterilizing at 130 ℃ for 4s after homogenizing, drying in a spray dryer at 190 ℃, and obtaining the pulp powder E with the air-out temperature of 90 ℃ and the material flow of 100L/h.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Example 5
A preparation method of dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the weight of 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding 9 times of water, 0.8 times of soybean protein isolate and 0.2 times of coconut oil into the sediment B, uniformly mixing, homogenizing for 2 times under 40MPa pressure by a homogenizer, and freeze-drying at-30 ℃ and vacuum degree of 30 Pa until the water content is 3%, thus obtaining the coconut oil-rich powder D.
(3) Preparing the fruit powder E: adding water with the mass of 6 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass of 8% of that of the pulp and concentrated solution C, grinding to 40 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 40MPa for 1-2 times, sterilizing at 135 ℃ for 4s after homogenizing, drying in a spray dryer at 250 ℃, and obtaining the pulp powder E at the air outlet temperature of 110 ℃ and the material flow of 180L/h.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Example 6
A preparation method of dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the weight 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding 9 times of water, 1 time of soybean protein isolate and 0.4 time of coconut oil into the sediment B, uniformly mixing, homogenizing for 1 time under 40MPa pressure by using a homogenizer, and freeze-drying at-30 ℃ and vacuum degree of 30 Pa until the water content is 5%, thus obtaining the coconut oil-rich powder D.
(3) Preparing the fruit powder E: adding water with the mass of 9 times of that of the peeled pulp of the dragon fruit, pulping by a pulping machine, adding sucrose with the mass of 8% of that of the pulp and concentrated solution C, grinding to 45 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 40MPa for 1-2 times, sterilizing at 134 ℃ for 3s after homogenizing, drying in a spray dryer at 200 ℃, and obtaining the pulp powder E at the air outlet temperature of 110 ℃ and the material flow of 180L/h.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Control 1 (without addition of fatty acid component)
A preparation method of dragon fruit powder comprises the following steps:
(1) Preparing a concentrated solution C of the 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, extracting for 4 hours at 60 ℃ to obtain an extracting solution, adding ethanol into the extracting solution, adjusting the mass percentage 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 concentrated solution C of the dragon fruit pigment.
(2) Preparation of precipitated B powder: taking the mass of the sediment B as a base, adding water which is 5 times the mass of the sediment B and soybean protein isolate which is 1 time the mass of the sediment B, uniformly mixing, homogenizing for 2 times under the pressure of 30MPa by a homogenizer, and freeze-drying at the temperature of minus 30 ℃ and the vacuum degree of 30 Pa until the water content is 3 percent to obtain sediment B powder.
(3) Preparing the fruit powder E: adding 8 times of water into the peeled pulp of the dragon fruit, pulping by a pulping machine, adding 10% of sucrose and concentrated solution C into the pulp, grinding to 25 micrometers by a colloid mill, homogenizing in a homogenizer under the pressure of 30MPa for 32 times, sterilizing for 3s at 135 ℃, drying in a spray dryer at 220 ℃, and obtaining the fruit powder E at the air outlet temperature of 20 ℃ and the material flow of 150L/h.
(4) Uniformly mixing the coconut oil-rich powder D and the precipitate B to obtain the dragon fruit powder.
Control example 2 (method without separation of Pitaya pericarp polysaccharide)
A preparation method of dragon fruit powder rich in coconut oil comprises the following steps:
(1) Preparing an extracting solution of the pitaya pigment: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the weight 8 times of that of peel into the peel, and extracting at 60deg.C for 4 hr to obtain extractive solution.
(2) Preparation of coconut oil enriched meal D: adding 1 time of soybean protein isolate and 0.5 time of coconut oil into the extracting solution according to the solid matter of the extracting solution, uniformly mixing, homogenizing for 2 times under 30MPa pressure by using a homogenizer, and freeze-drying at-30 ℃ under vacuum degree of 30 Pa until the water content is 3%, thus obtaining the coconut oil-rich powder D.
(3) Preparing the fruit powder E: adding 8 times of water into the peeled pulp of the dragon fruit, pulping by a pulping machine, adding 10% of sucrose into the pulp, grinding to 25 microns by a colloid mill, homogenizing in a homogenizer under the pressure of 30MPa for 32 times, sterilizing for 3s at 3-135 ℃, drying in a spray dryer at 220 ℃ and the air outlet temperature of 20 ℃ and the material flow rate of 150L/h to obtain the pulp powder E.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil.
Control 3 (method without Pitaya pericarp pigment concentrate)
(1) Preparing a dragon fruit extracting solution: cleaning dragon fruit, peeling to obtain pulp and peel, adding water with the mass of 8 times 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 percentage to 80%, and standing for 24 hours to obtain supernatant A and a dragon peel polysaccharide precipitate B.
(2) Preparation of coconut oil enriched meal D: taking the mass of the sediment B as a base number, adding water 5 times the mass of the sediment B, soybean protein isolate 1 time the mass of the sediment B and coconut oil 0.5 time the mass of the sediment B, uniformly mixing, homogenizing for 2 times under the pressure of 30MPa by a homogenizer, and freeze-drying at the temperature of minus 30 ℃ and the vacuum degree of 30 Pa until the moisture content is 3%, thus obtaining the coconut oil-enriched powder D.
(3) Preparing the fruit powder E: adding 8 times of water into the peeled pulp of the dragon fruit, pulping by a pulping machine, adding 10% of sucrose into the pulp, grinding to 25 microns by a colloid mill, homogenizing in a homogenizer under the pressure of 30MPa for 32 times, sterilizing for 3s at 3-135 ℃, drying in a spray dryer at 220 ℃ and the air outlet temperature of 20 ℃ and the material flow rate of 150L/h to obtain the pulp powder E.
(4) Uniformly mixing the coconut oil-rich powder D and the pulp powder E to obtain the dragon fruit powder rich in coconut oil
Experimental example 1 (measurement of color)
The freeze-dried powder prepared by different methods is measured by a colorimeter and is expressed by L, a and b values, wherein L represents brightness, the brightness varies from 0 to 100, 0 represents black, and 100 represents white; a represents the degree of redness and greenness, 100 is red, and-80 is green; b represents yellow Lan Du, 100 represents yellow, and-80 represents blue.
Experimental example 2 (determination of fatty acid)
The national food safety standard, the determination of fatty acids in food (GB 5009.168), was adopted.
Experimental example 3 (determination of brewing stability)
Taking 10g of dragon fruit powder, adding 100mL of distilled water, stirring uniformly at room temperature, centrifuging for 15min at 5000r/min by adopting a centrifuge, 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 lift/% = (total height of oil layer/total height of solution) ×100
Experimental example 4 (comparison of the Properties of Dragon fruit powder prepared by different methods)
The dragon fruit powder prepared according to example 1, comparative example 2 and comparative example 3 was measured for fatty acid content, color and luster as shown in fig. 3, emulsion stability after brewing, and the results are shown in fig. 1-2 and table 1.
TABLE 1
As can be seen from fig. 1, examples 1 and comparative examples 2 and 3, the fatty acid content was much higher than that of comparative example 1, which was added, because of the addition of the coconut oil component, indicating that the addition of the coconut oil can be effectively maintained in the fruit powder, increasing the fatty acid content; as can be seen from fig. 2, example 1 and comparative examples 1 and 3 can form a better emulsion stability due to the separation of the pericarp polysaccharide and the emulsification of the fatty acid, while comparative example 2 is difficult to form an emulsion with good stability with the oil and fat due to the non-separation of the polysaccharide; as can be seen from Table 1, the fruit powder prepared in example 1 has a high brightness and a red color as shown in FIG. 3a, but comparative example 3 has a low brightness and a low redness due to the absence of pigment components in the peel (FIG. 3 b).
Claims (8)
1. A preparation method of dragon fruit powder rich in coconut oil is characterized by comprising the following steps:
(1) Preparing a concentrated solution C of the pitaya pigment: cleaning dragon fruit, separating pulp and peel, adding water into 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, concentrating the supernatant in vacuum, and removing ethanol to obtain a concentrated solution C of dragon fruit pigment; the temperature of the heating extraction is 60-80 ℃ and the time is 2-4 hours; standing for 20-30h; vacuum concentrating at 50-60deg.C;
(2) Preparation of coconut oil enriched meal 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%, thus obtaining coconut oil-enriched powder D; in the step (2), the mass ratio of the pitaya peel polysaccharide precipitate B, water, soybean protein isolate and coconut oil is 1:5-10:0.5-1:0.2-0.5;
(3) Preparing the fruit powder E: adding water into the pulp obtained in the step (1), pulping, adding sucrose and concentrated solution C, homogenizing, sterilizing and spray drying to obtain pulp powder E;
(4) Uniformly mixing the coconut oil-rich powder D in the step (2) and the pulp powder E in the step (4) to obtain the dragon fruit powder rich in the coconut oil.
2. The method for preparing the coconut oil-enriched dragon fruit powder according to claim 1, wherein: in the step (1), the mass ratio of the pericarp 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 coconut oil-enriched dragon fruit powder according to claim 2, wherein: the homogenization condition in the step (2) is that the homogenization pressure is 20-50MPa, and the homogenization times are 1-2 times; the freeze drying condition is-30deg.C and vacuum degree is 10-30 Pa.
4. A process for preparing a coconut oil enriched dragon fruit powder as claimed in claim 3 wherein: the mass ratio of pulp, water and sucrose in the step (3) is 1:5-10:0.05-0.1.
5. The method for preparing the coconut oil-rich dragon fruit powder as recited in claim 4, wherein: the fineness of pulp after colloid mill treatment is 10-50 μm.
6. The method for preparing the coconut oil-rich dragon fruit powder according to claim 4 or 5, wherein: the homogenization condition in the step (3) 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 spray drying temperature is 180-250 ℃, the air outlet temperature is 80-120 ℃, and the material flow is 100-200L/h.
7. The coconut oil enriched dragon fruit powder made by the method of claim 6.
8. The effect of the dragon fruit powder of claim 7 in the preparation of a food additive.
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| 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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| 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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