CN115736157A - Acerola cherry fruit powder and preparation method thereof - Google Patents
Acerola cherry fruit powder and preparation method thereof Download PDFInfo
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- CN115736157A CN115736157A CN202211519168.4A CN202211519168A CN115736157A CN 115736157 A CN115736157 A CN 115736157A CN 202211519168 A CN202211519168 A CN 202211519168A CN 115736157 A CN115736157 A CN 115736157A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to acerola cherry fruit powder which has high fruit juice solid content, high natural vitamin C content, good fluidity, good processing performance and easy storage, and a preparation method thereof.
Description
Technical Field
The invention relates to acerola cherry fruit powder which has high solid content of acerola cherry fruit juice, high content of natural vitamin C, good fluidity, good processing performance and easy storage, and a preparation method thereof.
Background
Acerola, west Indian Cherry, english name, east Indian Cherry, barbados chery, plant of the genus scissoria of the family acerola (Malpighia glabra l., malpighia Punicifolia l. Or Malpighia emarginata dc.), native tropical america, and recently introduced in the south and the sea of China. Acerola fruits contain rich vitamins, minerals and polyphenol substances, particularly, the content of vitamin C is far higher than that of common fruits, the content of the vitamin C in each 100 g of acerola olives can reach 2-4 g, and the acerola fruits are very good sources of high-content natural vitamin C.
The concentrated juice is prepared by processing fresh acerola cherry fruits by adopting a conventional concentrated juice method, and refers to various methods or processes for intentionally increasing the content of certain components in the juice without organic solvent extraction, fermentation, sugar reduction and the like, such as directly squeezing the juice, or adding water, crushing and extracting, not clarifying or clarifying by adopting an enzyme method or other conventional methods, and performing vacuum concentration, wherein the concentrated juice is prepared by adding no sugar acid and other regulators, and the original nutrient substances of the acerola cherry are kept as far as possible.
However, such concentrated juice contains a large amount of sugar and other nutrients such as carotenoids, phenols (bioflavonoids such as anthocyanins, flavones, and phenolic acids), GABA (gamma-aminobutyric acid), and multivitamins, which are easily destroyed in the subsequent processing.
Chinese patent CN102835713B discloses a manufacturing method of acerola cherry fruit powder, which is prepared by adding oxidized starch into acerola cherry concentrated juice and spray drying. Chinese patent CN 103141908B discloses a preparation method of acerola cherry fruit powder, which comprises pulping acerola cherry fruit, adding deastringent liquid, stirring, homogenizing, filtering to obtain filtrate and filter residue, adding pectinase and cellulase into the filter residue, performing enzymolysis, mixing with the filtrate, concentrating to obtain concentrated juice of 60-70Brix, adding adjuvant resistant starch and isomaltose (mass ratio is 4). The methods for preparing acerola cherry fruit powder disclosed in the two patents all use a large amount of auxiliary materials, and the prepared fruit powder has low vitamin content. In particular, in the method disclosed in patent CN 103141908B, the drying temperature is 50-60 ℃ and the drying time is as long as 5-6h, and the long-term exposure at this temperature causes severe oxidation loss of the vitamin C and other organic active component nutrients in the acerola juice and less retention of the original fruit flavor of the acerola fruit.
There is also a need to develop a new method for preparing acerola powder, which further reduces the amount of auxiliary materials, increases the solid content of acerola juice and the content of natural vitamin C in the powder, retains the active nutrients and the flavor of natural acerola flavor to the maximum extent, and makes the powder have better fluidity, processability and storage stability.
Disclosure of Invention
The invention provides acerola cherry fruit powder which comprises a processing aid and acerola cherry fruit juice solid, wherein the processing aid is selected from calcium hydroxide, silicon dioxide and any combination thereof, and the content of the processing aid is 0.5-7 wt%.
In certain embodiments, the acerola fruit powder comprises 0.8 to 6 weight percent of a processing aid, such as 0.8 to 1 weight percent, 1 to 3 weight percent, 1.5 to 2 weight percent, 2 to 3 weight percent, 4 to 6 weight percent.
In certain embodiments, the processing aid in the acerola fruit powder is calcium hydroxide.
In certain embodiments, the processing aid in the acerola fruit powder is silica.
In certain embodiments, the acerola fruit powder has a processing aid of silica in an amount of 1 to 3% by weight, for example 1.5 to 2% by weight.
In some embodiments, the acerola fruit powder further comprises resistant dextrin and maltitol, wherein the resistant dextrin is present in an amount of 20 to 35 wt% and the maltitol is present in an amount of 15 to 30 wt%. In certain embodiments, the acerola fruit powder has a resistant dextrin content of 25 to 30 wt% and a maltitol content of 15 to 20 wt%.
In certain embodiments, the acerola fruit powder is comprised of processing aids and acerola juice solids.
In certain embodiments, the acerola fruit powder consists of calcium hydroxide and acerola juice solids. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) calcium hydroxide and the balance acerola juice solids.
In certain embodiments, the acerola powder consists of silica and acerola juice solids. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) silica and the balance acerola fruit juice solids.
In certain embodiments, the acerola fruit powder consists of calcium hydroxide, silica, and acerola fruit juice solids. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 weight percent (preferably 0.8 to 6 weight percent, e.g., 0.8 to 1 weight percent, 1 to 3 weight percent, 1.5 to 2 weight percent, 2 to 3 weight percent, 4 to 6 weight percent) calcium hydroxide, 1 to 3 weight percent (e.g., 1.5 to 2 weight percent) silica, and the balance acerola juice solids,
in certain embodiments, the acerola fruit powder consists of processing aids, acerola juice solids, resistant dextrins, and maltitol.
In certain embodiments, the acerola fruit powder consists of calcium hydroxide, acerola juice solids, resistant dextrin, and maltitol. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) calcium hydroxide, 20 to 35 wt% resistant dextrin, 15 to 30 wt% maltitol, and the balance acerola juice solids.
In certain embodiments, the acerola fruit powder is comprised of silica, acerola juice solids, resistant dextrin, and maltitol. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) silica, 20 to 35 wt% resistant dextrin, 15 to 30 wt% maltitol, and the balance acerola juice solids. In certain embodiments, the acerola fruit powder consists of 1 to 3 weight percent (e.g., 1.5 to 2 weight percent) silica, 25 to 30 weight percent resistant dextrin, 15 to 20 weight percent maltitol, and the balance acerola juice solids.
In certain embodiments, the acerola fruit powder consists of calcium hydroxide, silica, acerola juice solids, resistant dextrin, and maltitol. In certain embodiments, the acerola fruit powder consists of 0.5 to 7 weight percent (preferably 0.8 to 6 weight percent, e.g., 0.8 to 1 weight percent, 1 to 3 weight percent, 1.5 to 2 weight percent, 2 to 3 weight percent, 4 to 6 weight percent) calcium hydroxide, 1 to 3 weight percent (e.g., 1.5 to 2 weight percent) silica, 20 to 35 weight percent resistant dextrin, 15 to 30 weight percent maltitol, and the balance acerola juice solids.
The invention also provides the use of a processing aid in the preparation of acerola cherry fruit powder, wherein the processing aid is selected from the group consisting of calcium hydroxide, silica, and any combination thereof.
The invention also provides the use of a combination of a processing aid, a resistant dextrin and maltitol in the preparation of acerola powder, wherein the processing aid is selected from the group consisting of calcium hydroxide, silica and any combination thereof.
The invention also provides a method for preparing acerola cherry fruit powder, which comprises the following steps:
1) Adding a processing aid, optionally a resistant dextrin and maltitol, to the acerola juice concentrate;
2) Drying the material obtained in the step 1) by adopting vacuum belt type drying equipment to obtain dried fruit powder;
3) Crushing the dried fruit powder obtained in the step 2) to obtain acerola cherry fruit powder,
wherein the processing aid is selected from the group consisting of calcium hydroxide, silica and any combination thereof, and is added in an amount of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of the acerola concentrated juice, and if present, the resistant dextrin is added in an amount of 20 to 35 wt% (25 to 30 wt%) of the acerola concentrated juice, and the maltitol is added in an amount of 15 to 30 wt% (e.g., 15 to 20 wt%) of the acerola concentrated juice.
In certain embodiments, the parameters of the vacuum belt drying apparatus are set to: the temperature of the first temperature zone is set to be 95-105 ℃, the temperature of the second temperature zone is set to be 90-95 ℃, the temperature of the third temperature zone is set to be 65-70 ℃, the temperature of the fourth temperature zone is set to be 10-30 ℃, the total drying time is 45-120 min, and the relative vacuum degree is-0.1-0.09 MPa (for example, -0.095 MPa).
In certain embodiments, the heating time in each zone may be the same or different, and can be specifically determined by one skilled in the art according to the equipment conditions and the moisture content and physicochemical properties of the material.
In certain embodiments, the acerola juice concentrate is an acerola juice concentrate having a Brix% value of 50 to 60%. In certain embodiments, the processing aid is calcium hydroxide. In certain embodiments, the processing aid is silica. Preferably, the processing aids are calcium hydroxide and silica. In certain embodiments, the amount of calcium hydroxide added is 0.5 to 7% (preferably 0.8 to 6%, e.g., 0.8 to 1%, 1 to 3%, 1.5 to 2%, 2 to 3%, 4 to 6%) by weight of the acerola concentrate, and the amount of silica added is 1 to 3% (e.g., 1.5 to 2%) by weight of the acerola concentrate.
The invention also provides acerola cherry fruit powder obtained by the method for preparing the acerola cherry fruit powder.
In the present invention, the term "relative vacuum degree" refers to a difference between the pressure of the object to be measured and the atmospheric pressure of the measurement site, and is measured using a general vacuum gauge. The relative vacuum value in the present invention is therefore the vacuum gauge reading at the time of measurement.
As used herein, the term "juice solids" refers to substances other than water in juice, including soluble solids and small amounts of insoluble substances. Soluble solids can be measured by refractometry, and the measurement is usually expressed in Brix as a weight percentage. The fruit juice solids content can be calculated as: juice solids = juice weight x Brix (weight percent), which is substantially the same as the amount of matter obtained by directly oven juice at 105 ℃. Adding adjuvants such as calcium hydroxide, silicon dioxide, resistant dextrin, maltitol, etc. into the concentrated fruit juice, and drying to obtain powder, wherein the powder is the total amount of the mixture of solid in the fruit juice and the added adjuvants.
The invention has the advantages of
The acerola cherry fruit powder provided by the invention has one or more of the following advantages:
1) The acerola cherry juice has a high solid content,
2) The content of the natural vitamin C is high,
3) Active nutrient substances and the flavor of the natural acerola cherry are kept to the maximum extent,
4) The fluidity is good, and the composite material has good fluidity,
5) The storage stability is good, the storage is easy,
6) Has excellent processing performance, and is especially suitable for tabletting.
Detailed Description
The following examples are presented to further illustrate the essence of the present invention, and it should be understood that the following examples are only illustrative of the present invention, but not intended to limit the scope of the present invention. The following examples, which do not indicate specific conditions, were conducted according to conventional conditions or as recommended by the manufacturer. The raw materials are not indicated by manufacturers, and are all conventional products which can be obtained commercially. Although many of the materials and methods of operation used in the examples below are well known in the art, the invention is described in detail herein. It will be clear to those skilled in the art that the materials and methods of operation used in the following examples are well known in the art, unless otherwise specified.
The acerola juice concentrate used in the examples of the present invention is an acerola juice concentrate having a Brix% value of 50 to 60%, which is prepared by processing acerola fruit, and is commercially available, for example, according to the method disclosed in CN 102835713B.
The embodiment of the invention comprises the step of processing acerola cherry fruit into acerola cherry concentrated juice, and the acerola cherry concentrated juice is obtained by adopting a conventional concentrated juice processing method. For example, the juice is squeezed from acerola fruits, and water or pectinase may be added to the juice to obtain a sufficient juice. Because the nutrients in the acerola juice are easy to be oxidized and damaged, vacuum concentration such as vacuum film concentration or low-temperature vacuum concentration is preferably adopted for concentration. The juice solids content is measured during concentration, preferably to 50% to 60% by weight, and is usually determined by measuring the Brix value. In the process, no organic solvent extraction is adopted. Various treatment modes such as fermentation and the like for reducing sugar are not carried out, and various original components and proportions in the acerola juice are kept as much as possible.
In the examples of the present invention,% means% by weight unless otherwise specified.
Example 1
1) Adding calcium hydroxide into the acerola concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 0.5 percent of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are as follows: the running speed of the crawler belt is 12cm/min, and the drying time is as follows: 50min, wherein the temperature and the heating time of each temperature zone are respectively as follows: the relative vacuum degree of the first temperature zone is about-0.095 MPa, the temperature of the first temperature zone is 95-100 ℃ (the heating time is 12.5 min), the temperature of the second temperature zone is 90-95 ℃ (the heating time is 12.5 min), the temperature of the third temperature zone is 65-70 ℃ (the heating time is 12.5 min), the temperature of the fourth temperature zone is 20-30 ℃ (the heating time is 12.5 min);
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The calcium hydroxide in the acerola cherry powder accounts for 0.8 to 1 percent, and the balance is the fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, and contains vitamin C30-40%.
Example 2
1) Adding calcium hydroxide into the acerola cherry concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 3.0 percent of the mass of the acerola cherry concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of vacuum belt drying equipment are the same as those of the embodiment 1;
3) Crushing the dried fruit powder obtained in the step 2), screening and sieving by a 80-mesh sieve to obtain acerola cherry fruit powder.
The content of calcium hydroxide in the acerola cherry fruit powder is 4.7-5.8%, and the balance is fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, and contains vitamin C30-40%.
Example 3
1) Adding calcium hydroxide into the acerola concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 1.5% of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of vacuum belt drying equipment are the same as those of the embodiment 1;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The calcium hydroxide in the acerola cherry fruit powder accounts for 2.4-3%, and the balance is fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, and contains vitamin C30-40%.
Example 4
1) Adding calcium hydroxide and silicon dioxide into the acerola concentrated juice, and carrying out homogeneous shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 0.5 percent of the mass of the acerola concentrated juice, and the amount of the added silicon dioxide is 1.0 percent of the mass of the acerola concentrated juice;
2) Drying the material obtained in the step 1) in a vacuum belt manner to obtain dried fruit powder, wherein the parameters of the vacuum belt type drying equipment are the same as those of the embodiment 1;
3) Crushing the dried fruit powder obtained in the step 2), screening and sieving by a 80-mesh sieve to obtain acerola cherry fruit powder.
The obtained acerola cherry powder contains 0.8-1% of calcium hydroxide, 1.6-2% of silicon dioxide and the balance of fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, and contains vitamin C30-40%.
Example 5
1) Adding resistant dextrin, maltitol solution (the solid content is 75 percent, the same specification is adopted in the following examples) and calcium hydroxide into the acerola concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 1 percent of the mass of the acerola concentrated juice, the amount of the added resistant dextrin is 30 percent of the mass of the acerola concentrated juice, and the amount of the added maltitol solution is 27 percent of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are as follows: the running speed of the crawler belt is 10cm/min, and the drying time is as follows: and 60min, wherein the temperature and the heating time of each temperature zone are respectively as follows: a first temperature zone of 95-100 ℃ (heating time of 15 min), a second temperature zone of 90-95 ℃ (heating time of 15 min), a third temperature zone of 65-70 ℃ (heating time of 15 min), a fourth temperature zone of 20-30 ℃ (heating time of 15 min), and relative vacuum degree of about-0.095 MPa;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The obtained acerola cherry fruit powder contains 0.8-1% of calcium hydroxide, 26-30% of resistant dextrin, 18-20% of maltitol and the balance of fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, has the vitamin C content of 16-24%, has good taste, and can be directly eaten or tabletted directly.
Example 6
1) Adding resistant dextrin, maltitol solution and calcium hydroxide into the acerola concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 1 percent of the mass of the acerola concentrated juice, the amount of the added resistant dextrin is 33.3 percent of the mass of the acerola concentrated juice, and the amount of the added maltitol solution is 22.3 percent of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are the same as those of the embodiment 5;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The obtained acerola cherry powder contains 0.8-1% of calcium hydroxide, 30-33% of resistant dextrin, 15-17% of maltitol and the balance of fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, has a vitamin C content of 16-24%, has good taste, and can be directly eaten or tableted.
Example 7
1) Adding resistant dextrin, maltitol solution and calcium hydroxide into the acerola concentrated juice, and homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 1% of the mass of the acerola concentrated juice, the amount of the added resistant dextrin is 26.3% of the mass of the acerola concentrated juice, and the amount of the added maltitol solution is 33.3% of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are the same as those of the embodiment 5;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The obtained acerola cherry fruit powder contains 0.8-1% of calcium hydroxide, 23-26% of resistant dextrin, 22-25% of maltitol and the balance of fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, has a vitamin C content of 16-24%, has good taste, and can be directly eaten or tableted.
Example 8
1) Adding resistant dextrin, maltitol solution and silicon dioxide into the acerola concentrated juice, and homogenizing, shearing, mixing and dispersing, wherein the amount of the added silicon dioxide is 2% of the mass of the acerola concentrated juice, the amount of the added resistant dextrin is 30% of the mass of the acerola concentrated juice, and the amount of the added maltitol solution is 27% of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are the same as those of the embodiment 5;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The obtained acerola powder contains 1.6-2% of silicon dioxide, 26-30% of resistant dextrin, 18-20% of maltitol and the balance of fruit juice solid. The acerola powder has good fluidity and excellent processing performance, is suitable for processing, especially tabletting, has a vitamin C content of 16-24%, has good taste, and can be directly eaten or tableted.
Comparative example 1
1) Adding a sorbitol solution (the mass percentage of solid matters is 70%) into the acerola concentrated juice, wherein the added sorbitol solution accounts for 67% of the mass of the acerola concentrated juice;
2) The parameters of the vacuum belt drying equipment of the material obtained in the step 1) are the same as those of the embodiment 1 or 5, and the material cannot be dried completely and cannot normally enter the crushing equipment for crushing due to the two drying parameters.
Comparative example 1 no fruit powder was collected and the green mass was very hygroscopic.
Comparative example 2
1) Directly homogenizing, shearing and dispersing acerola cherry concentrated juice;
2) Drying the material obtained in the step 1) in a vacuum belt manner to obtain dried fruit powder, wherein the parameters of the vacuum belt type drying equipment are the same as those of the embodiment 1;
3) Crushing the dried fruit powder obtained in the step 2), screening and sieving by a 80-mesh sieve to obtain acerola cherry fruit powder.
The fruit powder obtained in comparative example 2 has a good flowability, and the content of vitamin C in the fruit powder is in the range of 30-40%.
Comparative example 3
1) Adding calcium hydroxide into the acerola concentrated juice, homogenizing, shearing, mixing and dispersing, wherein the amount of the added calcium hydroxide is 0.5 percent of the mass of the acerola concentrated juice;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are as follows: the running speed of the crawler belt is 12cm/min, and the drying time is as follows: 50min, wherein the temperature and the heating time of each temperature zone are respectively as follows: the temperature of the first temperature zone is 105-110 ℃ (the heating time is 12.5 min), the temperature of the second temperature zone is 90-95 ℃ (the heating time is 12.5 min), the temperature of the third temperature zone is 65-70 ℃ (the heating time is 12.5 min), the temperature of the fourth temperature zone is 20-30 ℃ (the heating time is 12.5 min), and the relative vacuum degree is about-0.095 MPa;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The fruit powder obtained in comparative example 3 was still fluid, the content of vitamin C in the fruit powder ranged from 30 to 40%, and the color of the fruit powder was slightly darker than that of example 1.
Comparative example 4
1) Mixing materials: adopting 1 part of acerola cherry concentrated juice described in the step A of the invention, adding calcium hydroxide which is 3.0 percent of the mass of the acerola cherry concentrated juice, homogenizing, shearing, mixing and dispersing for use;
2) Carrying out vacuum belt drying on the material obtained in the step 1) to obtain dried fruit powder, wherein the parameters of the vacuum belt drying equipment are as follows: the running speed of the crawler belt is 12cm/min, and the drying time is as follows: 50min, wherein the temperature and the heating time of each temperature zone are respectively as follows: 115-120 ℃ of the first temperature zone (the heating time is 12.5 min), 100-105 ℃ of the second temperature zone (the heating time is 12.5 min), 65-70 ℃ of the third temperature zone (the heating time is 12.5 min), 20-30 ℃ of the fourth temperature zone (the heating time is 12.5 min), and the relative vacuum degree is about-0.095 MPa;
3) Crushing the dried fruit powder obtained in the step 2), and sieving the crushed fruit powder through a 80-mesh sieve to obtain acerola cherry fruit powder.
The fruit powder obtained in comparative example 4 has good fluidity, the content of vitamin C in the fruit powder ranges from 30% to 40%, and the color of the fruit powder is slightly darker than that of example 1.
Comparative example 5
Acerola cherry powder obtained by using the acerola cherry powder obtained in example 2 of the present invention and acerola cherry powder obtained by spray drying using the method disclosed in CN102835713B were separately tableted. The formula according to the same proportion: the acerola cherry tablet is prepared by mixing acerola cherry fruit powder, sorbitol, pregelatinized starch, magnesium stearate and essence for 50min by a three-dimensional mixer, and tabletting on a machine, wherein the two kinds of fruit powder are well tabletted and meet the requirements of tablets. The taste of the chewable tablets made of the two fruit powders was tested, and it was found that the mouthfeel and fruity odor of the chewable tablets pressed from the acerola fruit powder obtained in example 2 of the present invention were superior to those of the acerola fruit powder obtained by spray drying.
Comparative example 6
Physicochemical indexes such as vitamin C content, bulk density, angle of repose, and the like of the acerola fruit powders obtained in inventive examples 1 to 4 and comparative examples 2 to 4 were measured, respectively, and the results are shown in the following table.
| Example numbering | Vitamin C/Wt% | Angle of repose/degree | Bulk density/g/ml | Compact bulk density/g/ml |
| Example 1 | 34.3％ | 41.2 | 0.24 | 0.35 |
| Example 2 | 34.5％ | 40.6 | 0.26 | 0.45 |
| Example 3 | 34.4％ | 40.8 | 0.23 | 0.42 |
| Example 4 | 34.3％ | 41.0 | 0.26 | 0.42 |
| Comparative example 2 | 34.6％ | 45.2 | 0.21 | 0.34 |
| Comparative example 3 | 31.3％ | 42.3 | 0.24 | 0.38 |
| Comparative example 4 | 30.4％ | 41.9 | 0.23 | 0.36 |
The results show that when the temperature of the heating section of the vacuum belt type drying is in two intervals of 110 ℃ and 120 ℃, the recovery rate of the vitamin C is reduced to different degrees, and the higher the temperature of the heating section is, the higher the appearance color of the dried fruit powder is also deepened.
Compared with the fruit powder obtained in the examples 1 to 4 and the comparative examples 3 and 4, the fruit powder obtained in the comparative example 2 has larger angle of repose, smaller bulk density and relatively poorer flowability, while the fruit powder obtained in the examples 1 to 4 and the comparative examples 3 and 4 has reduced angle of repose, increased bulk density and better flowability than the fruit powder obtained in the comparative example 2 due to the addition of calcium hydroxide and/or silicon dioxide.
It can be seen that the addition of calcium hydroxide and/or silicon dioxide improves the flowability and processability of the fruit powder.
Comparative example 7: comparative test
The acerola fruit powders obtained in examples 1 and 4 of the present invention and comparative example 2 were each subjected to tabletting, and the compressibility thereof was compared.
Mixing 0.34 part by weight of acerola cherry fruit powder, 0.5 part by weight of sorbitol, 0.157 part by weight of pregelatinized starch and 0.003 part by weight of magnesium stearate, and tabletting, wherein the weight and hardness of the obtained tablets are detected, and the results are as follows:
from the above test data, the tablet weight difference RSD of the fruit powder tablets obtained in comparative example 2 was 2.11%, and the hardness difference RSD thereof was 11.79%. The fruit powder tablets obtained in example 1 and example 4 had a tablet weight difference RSD of less than 0.3% and a hardness difference RSD of less than 5%. Therefore, the addition of calcium hydroxide and/or silicon dioxide to the acerola cherry concentrated juice can obviously improve the fluidity and the processability of the fruit powder, particularly the tabletting performance.
Although specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that, based upon the overall teachings of the disclosure, various modifications and alternatives to those details could be developed and still be encompassed by the present invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (11)
1. An acerola cherry fruit powder comprises a processing aid and acerola cherry fruit juice solid, wherein the processing aid is selected from calcium hydroxide, silicon dioxide and any combination thereof, and the content of the processing aid is 0.5-7 wt%.
2. Acerola fruit powder according to claim 1, wherein the content of the processing aid is 0.8 to 6% by weight, such as 0.8 to 1% by weight, 1 to 3% by weight, 1.5 to 2% by weight, 2 to 3% by weight, 4 to 6% by weight.
3. The acerola cherry fruit powder according to claim 1 or 2, wherein the processing aid is calcium hydroxide.
4. The acerola cherry fruit powder of claim 1, wherein the processing aid is silica.
5. Acerola fruit powder according to claim 4, wherein the content of the processing aid is 1 to 3% by weight, such as 1.5 to 2% by weight.
6. The acerola fruit powder according to any one of claims 1 to 5, further comprising resistant dextrin and maltitol, wherein the content of the resistant dextrin is 20 to 35% by weight, the content of the maltitol is 15 to 30% by weight,
preferably, the content of the resistant dextrin is 25 to 30 wt% and the content of maltitol is 15 to 20 wt%.
7. The acerola fruit powder of claim 1 consisting of processing aids and acerola fruit juice solids,
preferably, the acerola powder consists of calcium hydroxide and acerola juice solids,
preferably, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of calcium hydroxide and the balance acerola fruit juice solids,
preferably, the acerola cherry fruit powder consists of silica and acerola cherry juice solids,
preferably, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) silica and the balance acerola fruit juice solids,
preferably, the acerola cherry fruit powder consists of calcium hydroxide, silicon dioxide and acerola cherry juice solids,
preferably, the acerola powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of calcium hydroxide, 1 to 3 wt% (e.g., 1.5 to 2 wt%) of silica, and the balance acerola juice solids,
preferably, the acerola cherry fruit powder consists of a processing aid, acerola cherry juice solids, resistant dextrin and maltitol,
preferably, the acerola powder consists of calcium hydroxide, acerola juice solid, resistant dextrin and maltitol,
preferably, the acerola fruit powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) calcium hydroxide, 20 to 35 wt% resistant dextrin, 15 to 30 wt% maltitol, and the balance acerola juice solids,
preferably, the acerola powder consists of silicon dioxide, acerola juice solid, resistant dextrin and maltitol,
preferably, the acerola powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of silica, 20 to 35 wt% of resistant dextrin, 15 to 30 wt% of maltitol and the balance acerola juice solid,
preferably, the acerola powder consists of 1 to 3 weight percent (e.g., 1.5 to 2 weight percent) silica, 25 to 30 weight percent resistant dextrin, 15 to 20 weight percent maltitol, and balance acerola juice solids,
preferably, the acerola powder consists of calcium hydroxide, silicon dioxide, acerola juice solid, resistant dextrin and maltitol,
preferably, the acerola powder consists of 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of calcium hydroxide, 1 to 3 wt% (e.g., 1.5 to 2 wt%) of silica, 20 to 35 wt% of resistant dextrin, 15 to 30 wt% of maltitol, and the balance acerola juice solids.
8. Use of a processing aid in the preparation of acerola cherry fruit powder, wherein the processing aid is selected from the group consisting of calcium hydroxide, silica, and any combination thereof.
9. Use of a combination of a processing aid, a resistant dextrin and maltitol in the preparation of acerola powder, wherein the processing aid is selected from the group consisting of calcium hydroxide, silica and any combination thereof.
10. A method of making acerola cherry flour comprising:
1) Adding a processing aid, optionally a resistant dextrin and maltitol, to the acerola concentrate;
2) Drying the material obtained in the step 1) by adopting vacuum belt type drying equipment to obtain dried fruit powder;
3) Crushing the dried fruit powder obtained in the step 2) to obtain acerola cherry fruit powder,
wherein the processing aid is selected from the group consisting of calcium hydroxide, silica and any combination thereof, the processing aid is added in an amount of 0.5 to 7% (preferably 0.8 to 6%, such as 0.8 to 1%, 1 to 3%, 1.5 to 2%, 2 to 3%, 4 to 6%) by weight of the acerola concentrate, and if present, the resistant dextrin is added in an amount of 20 to 35% (25 to 30%) by weight of the acerola concentrate, and the maltitol is added in an amount of 15 to 30% (e.g., 15 to 20%) by weight of the acerola concentrate,
preferably, the parameters of the vacuum belt drying apparatus are: the temperature of the first temperature zone is set to be 95-105 ℃, the temperature of the second temperature zone is set to be 90-95 ℃, the temperature of the third temperature zone is set to be 65-70 ℃, the temperature of the fourth temperature zone is set to be 10-30 ℃, the total drying time is 45-120 min, and the relative vacuum degree is-0.1-0.09 MPa (for example, -0.095 MPa);
preferably, the acerola juice concentrate is one having a Brix% value of 50-60%;
preferably, the processing aid is calcium hydroxide;
preferably, the processing aid is silica;
preferably, the processing aids are calcium hydroxide and silica; preferably, the amount of calcium hydroxide added is 0.5 to 7 wt% (preferably 0.8 to 6 wt%, e.g., 0.8 to 1 wt%, 1 to 3 wt%, 1.5 to 2 wt%, 2 to 3 wt%, 4 to 6 wt%) of the acerola concentrate, and the amount of silica added is 1 to 3 wt% (e.g., 1.5 to 2 wt%) of the acerola concentrate.
11. Acerola cherry fruit powder obtained according to the method of claim 10.
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