TH148166A - Production process of Makieng powder - Google Patents

Abstract

DC60 (09/11/54) revealed a powdered star fruit product consisting of powdered star fruit juice and powdered star fruit pulp. When dissolved in the appropriate amount of water, it has the quality and properties of color, aroma, and taste very similar to fresh star fruit juice and pulp, making it suitable as a substitute for fresh star fruit. The production process of this powdered star fruit, comprising powdered star fruit juice and powdered pulp, was also revealed. This process involves washing and cleaning the star fruit, squeezing the pulp and seeds, separating the seeds from the juice and pulp, filtration to separate the juice and pulp, adding a coagulating agent, and drying using two methods. The process includes drying methods such as freeze-drying or sublimation drying, or other vacuum drying processes, and heat drying methods such as spray drying, as clearly specified in the invention disclosure. The invention discloses a powdered star fruit consisting of star fruit juice and pulp powder. When dissolved in the appropriate amount of water, it exhibits quality, color, aroma, and taste similar to fresh star fruit juice and pulp, making it suitable as a substitute for fresh star fruit. The production process of this powdered star fruit, comprising powdered star fruit juice and pulp, is also disclosed. This process includes washing and cleaning the star fruit, squeezing the pulp and seeds, separating the seeds from the juice and pulp, filtration to separate the juice and pulp, and adding a coagulating agent. The drying process involves two methods: cold drying using freeze-drying or sublimation, or other vacuum drying processes; and heat drying using spray drying, as clearly specified in the disclosure of the invention.

Claims (1)

1. Process for producing powdered star fruit: Using heat via spray drying: a) Using star fruit juice and star fruit pulp without any added substances. b) Using star fruit juice and star fruit pulp with added coagulants such as maltodextrin and/or sodium alginate and/or carrageenan and/or other food additives in quantities and proportions that meet the standards of the FCC (Food Chemical Codex 4th Edition, 1966) and comply with the standards set for food additives according to Food Additives Codex.