WO2012175040A1 - 一种针叶樱桃果粉及其制造方法 - Google Patents

一种针叶樱桃果粉及其制造方法 Download PDF

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Publication number
WO2012175040A1
WO2012175040A1 PCT/CN2012/077357 CN2012077357W WO2012175040A1 WO 2012175040 A1 WO2012175040 A1 WO 2012175040A1 CN 2012077357 W CN2012077357 W CN 2012077357W WO 2012175040 A1 WO2012175040 A1 WO 2012175040A1
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Prior art keywords
juice
cherry
oxidized starch
powder
acerola
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PCT/CN2012/077357
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English (en)
French (fr)
Inventor
柴婴蕾
翁慧燕
薛莲
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浙江养生堂天然药物研究所有限公司
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Priority to JP2014511727A priority Critical patent/JP5856290B2/ja
Priority to EP12803075.6A priority patent/EP2724628B1/en
Priority to KR1020137027309A priority patent/KR101563310B1/ko
Priority to US14/009,214 priority patent/US20140199464A1/en
Publication of WO2012175040A1 publication Critical patent/WO2012175040A1/zh

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • A23L2/102—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/026—Spray-drying
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder

Definitions

  • the invention relates to a conifer cherry powder with high content of juice solids, good fluidity, easy processing and storage, and a manufacturing method thereof. Background technique
  • Acer cherry & also known as West Indian Sakura &, English name is acerola, West Indian Cherry, Barbados cherry, is the Aphis glabra L., Malpighia Punicifolia L. or Malpighia e argina ta DC. It is native to tropical America. In recent years, it has also been introduced in Hainan and other places in China. Acerola cherry fruit is rich in vitamins, minerals and polyphenols. In particular, vitamin C content is much higher than that of ordinary fruits. Green fruit can reach 2-4 grams per 100 grams, which is a very good source of natural vitamin C. There are also some beneficial ingredients found, such as the patent CN 101115763A (a novel polyphenolic glycoside derived from acerola cherry), CN10117266A (pectin derived from West Indian cherry fruit and its application).
  • the concentrated fruit juice obtained by the conventional concentrated juice processing method is a method or a process for intentionally increasing the content of a certain component in the juice without organic solvent extraction, fermentation, and sugar reduction. For example, directly squeeze the juice, or add water to break the extract, not clear or clarified by enzymatic method or other conventional methods, and concentrated by vacuum. Without adding a regulator such as sugar, try to keep the original nutrients of the acerola cherry as much as possible.
  • the juices mentioned above retain most of the nutrients and have a good health benefit for people. However, its rich oxidizable substances are easily destroyed, and are also prone to precipitation problems, such as being supplied as a liquid beverage, which is difficult to store during the shelf life. Drying the juice into powder will help preserve the nutrients. However, such concentrated juices contain more sugar and are not easy to dry. Carrier adjuvants must be added as a dry aid. The lyophilization efficiency is low, the cost is high, and the agglomerates obtained by drying need to be pulverized into powder, and the fluidity is poor, which is not suitable for subsequent processing such as tableting. Spray drying is generally used, and maltodextrin or dextrin is generally used as a carrier auxiliary. A spray-dried powder can be obtained in a suitable amount.
  • Solids in juices refer to substances other than water in juices, including soluble solids and small amounts of insoluble materials.
  • the soluble solids can be measured by a refractometer, and the results are usually expressed in terms of BRIX as a percentage by mass.
  • the concentrated juice is added to a carrier excipient such as maltodextrin to obtain a powder, which is the total amount of the solid content in the juice and the added carrier adjuvant such as maltodextrin.
  • the invention provides a coniferous cherry fruit powder with high content of juice solids, good fluidity, excellent storage performance, suitable processing, especially tableting, and a manufacturing method thereof.
  • the present inventors have studied the above-mentioned problems to be solved, and as a result, found that, if the gelatinized oxidized starch is added to the concentrated juice, and the mixture is uniformly mixed, a general spray drying method can be used to obtain a fruit powder satisfying the above requirements, thereby completing the present invention. invention.
  • a first aspect of the invention relates to a coniferous cherry fruit powder comprising at least 51-60% by mass of conifer cherry juice solids and 40-49% by mass of oxidized starch. Preferably, 52 to 58% by mass of acerola cherry juice solids and 42 to 48% by mass of oxidized starch are used.
  • the invention also relates to the use of oxidized starch in cherries fruit powder.
  • the present invention also relates to a method of preparing acerola cherry fruit powder, comprising: A. processing from acerola cherry fruit into a conifer cherry juice, B. adding oxidized starch to said conifer cherry juice, C. spray drying .
  • the oxidized starch is added in an amount corresponding to the concentration of the concentrated juice solids/oxidized starch, and the amount of the solids of the concentrated juice is greater than the amount of the oxidized starch, preferably from 1.5 to 1.
  • the addition of the oxidized starch may be carried out by adding water to the paste and then adding the concentrated juice, or the pre-gelatinized oxidized starch may be mixed with the concentrated juice.
  • the present invention includes the step of processing a conifer cherry juice into a conifer cherry juice (step A).
  • Acerola cherry juice concentrate is obtained by a conventional concentrated juice processing method. For example, the acerola cherry fruit is pressed out of the juice, and in order to make the juice full, water or pectinase may be added. Because the nutrients in the cherry juice of the needles are easily oxidized and destroyed, the concentration should be concentrated in a vacuum, such as vacuum film concentration or low temperature vacuum concentration. The solid content of the juice is measured during the concentration process, and is concentrated to a ratio of 20% to 55% of the shield ratio, which is usually determined by measuring the BRIX value. In this process, no organic solvent extraction is used. Various treatment methods, such as reducing sugar, such as fermentation, are not carried out, and various original components and ratios in the cherry juice of the conifer are retained as much as possible.
  • the next step in the A step of the present invention is to add oxidized starch to the concentrated juice.
  • the concentrated juice is easy to dry, and in the case of less than the amount of the usual carrier, the fruit juice has a high solid content, good taste, good fluidity, and is not easy to suck.
  • Tide fruit powder that can be used in the tableting process.
  • Oxidized starch is edible modified starch produced by oxidation reaction of corn, cassava and other natural starches. The preferred amount of oxidized starch added is in accordance with the concentrated juice solids / 5 ⁇ 1. 1 ⁇ The oxidized starch ratio is 1. 5 to 1, preferably 1. 4 to 1. 1. If the concentrated juice is too much, the fruit pink is deep and easy to be wet, which is not conducive to subsequent processing.
  • Oxidized starch is a kind of low-viscosity starch. It is insoluble in cold water. It needs to be mixed with cold water to melt and gelatinize. It can also be dissolved in pre-gelatinized oxidized starch and added to concentrated juice. Stir well. In order to allow the spray drying to be smoothly fed to obtain a suitable fruit powder, the mass % concentration of the feed can be adjusted, usually controlled at 25-40% by mass.
  • the spray drying step (C step) is carried out to obtain the desired acerola cherry powder.
  • a general spray drying method is employed. [Examples]
  • Example 1 The embodiment will be described below. The following % are by weight unless otherwise defined.
  • Example 1 The embodiment will be described below. The following % are by weight unless otherwise defined.
  • the juice obtained by pressing with a screw press is centrifuged at 2000 rpm for 5 minutes, and the pomace is removed, and concentrated at 25 ° C under low temperature to BRIX 25 ° (solid matter) Content 25%).
  • 1 part by weight of chilled concentrate 0.22 parts of oxidized starch (Lyckeby Cul inar AB, LYCKEBY 158), 0.66 parts of purified water.
  • the oxidized starch was put into purified water, stirred uniformly, and heated to 80 ° C or higher for 10 minutes to be gelatinized, and then uniformly mixed with the concentrated juice and spray-dried at 60 ° C for heat preservation. The dried powder is collected as a finished product.
  • the juice obtained by the screw press is centrifuged at 2000 rpm for 5 minutes, and the pomace is removed, 60 ° C.
  • the vacuum film was concentrated to a BRIX 50° (solid content 50%). 1 part by weight of chilled concentrated juice, 0.37 parts of oxidized starch (Lyckeby Cul inar AB, LYCKEBY 158), 1. 11 parts of purified water.
  • the oxidized starch was put into purified water, stirred uniformly, and heated to 80 ° C or higher for 10 minutes to be gelatinized, and then uniformly mixed with the concentrated juice, and kept at 60 ° C for spray drying.
  • the dried powder is collected as a finished product, wherein the juice solids account for 57% by mass.
  • the powder has good fluidity and is left open for 24 hours under a relative humidity of 40% without agglomeration. Comparative Example 1
  • Example 2 According to the method of Example 1, only 0.22 parts of maltodextrin was used instead of 0.22 parts of oxidized starch. As a result, spray drying can only be carried out for a short period of time, which can stick to the wall and cannot be continued. Collect a small amount of dry fruit powder to absorb moisture and form small particles and pieces at a temperature of 30 ° C and a relative humidity of 50%. Comparative Example 2
  • Example 2 According to the method of Example 2, only 0.71 parts of maltodextrin was used instead of 0.37 parts of oxidized starch. As a result, the sticky wall was severe, spray drying could not be carried out, and there was substantially no powder collection.

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Abstract

一种针叶樱桃果粉及其制造方法。所述针叶樱桃果粉包括至少51—60质量％的针叶樱桃果汁固形物及40—49质量％的氧化淀粉。所述制备方法包括：从针叶樱桃果子加工成针叶樱桃浓缩汁，在所述的浓缩汁中添加氧化淀粉，喷雾干燥。

Description

一种针叶樱桃果粉及其制造方法 技术领域
本发明涉及果汁固形物含量高、 流动性好、 易加工储存的一种 针叶樱桃果粉， 以及它的制造方法。 背景技术
针叶樱 &， 又名西印度樱 &， 英文名为 acerola, West Indian Cherry, Barbados cherry, 为金虎尾科金虎尾属植物 ( Malpighia glabra L. , Malpighia Punicifolia L. or Malpighia e argina ta DC. )， 原产热带美洲， 近年国内海南等地也有引种。 针叶樱桃果含 有丰富的维生素、 矿物质以及多酚物质， 尤其维生素 C含量远远高 于一般水果， 青果中每 100克可达 2-4克以上， 是非常好的天然维 生素 C 来源。 也有一些有益成分被发现， 如在中国公开的专利 CN 101115763A (来源于针叶樱桃的新型多 元酚配糖体 ）， CN10117266A (来源于西印度樱桃果实的果胶和其应用）。
将针叶樱桃鲜果采用常规浓缩果汁加工方法而成的浓缩果汁， 指未经过有机溶剂提取、 发酵降低糖分等各种有意提高果汁中某成 分含量的方法或过程。 比如直接压榨出汁， 或加水破碎提取， 不澄 清或采用酶法或其他常规方法澄清， 利用真空浓缩而成。 不添加糖 酸等调节剂， 尽可能保留针叶樱桃原有的营养物质。
上述这样的果汁， 保留大部分营养成分， 对人有 4艮好的益处。 但其富含的易氧化物质容易被破坏， 也易产生沉淀等问题， 如作为 液体饮料形式供应， 在货架期内不易储存。 将果汁干燥成粉， 会有 利于营养物质的保存。 但这样的浓缩果汁， 含有较多的糖分， 不易 干燥， 必须添加载体辅料做助干剂。 采用冷冻干燥效率低， 成本高， 且干燥所得结块需粉碎成粉， 流动性差， 不适于压片等后续加工。 采用喷雾干燥， 一般用麦芽糊精或糊精做载体辅料， 在添加量合适 的情况下， 可以得到喷雾干燥粉末。
果汁中固形物， 是指果汁中除了水以外的其他物质， 包括可溶 性固形物和少量不溶的物质。可溶性固形物可以通过折射仪来测定， 测定结果通常以 BRIX来表示， 为质量百分比。 果汁固形物的量可以 通过计算得到： 果汁固形物量 =果汁重量 x BRIX (重量百分比）， 该值 与直接将果汁在 105°C烘箱得到的物质量相比基本同。 浓缩果汁中 加入载体辅料如麦芽糊精干燥得到的粉末， 为果汁中固形物以及加 入的载体辅料比如麦芽糊精的混合物总量。
在前述针叶樱桃浓缩汁中， 需要加入大量的麦芽糊精， 才能采 用一般喷雾干燥法得到果汁干粉。通常添加量在浓缩汁固形物 /麦芽 糊精的重量比为 1: 1时， 才能出粉， 得率很低， 且该粉十分吸潮， 不易储存， 流动性差， 无法用于后续加工。 如再加大添加量， 如浓 缩汁固形物 /麦芽糊精比例至少为 4: 6或糊精量更多， 如此得到的 粉， 其中大部分为载体麦芽糊精， 果汁固形物含量低， 风味平淡。 因此， 要使果汁干粉中有至少一半或以上的果汁固形物含量， 耐储 存， 且流动性好、 还能用于后续加工， 则不易实现。 发明内容
本发明提供一种果汁固形物含量高、流动性佳、储存性能优良、 适宜加工尤其是压片的针叶樱桃果粉及其制造方法。
本发明人对上述要解决的问题进行了研究， 结果发现， 如在浓 缩果汁中添加糊化过的氧化淀粉， 混合均匀后， 采用一般喷雾干燥 方法， 可以得到满足上述要求的果粉， 从而完成本发明。
本发明第一方面涉及一种针叶樱桃果粉， 其包括至少 51-60质 量％的针叶樱桃果汁固形物及 40-49质量％的氧化淀粉。 优选 52-58 质量％的针叶樱桃果汁固形物及 42-48质量％的氧化淀粉。 本发明还涉及氧化淀粉在制 叶樱桃果粉中的用途。
本发明还涉及制备针叶樱桃果粉的方法， 其包括： A.从针叶樱 桃果子加工成针叶樱桃浓缩汁， B.在所说的针叶樱桃浓缩汁中添加 氧化淀粉， C.喷雾干燥。 其中在 B步骤中， 氧化淀粉的添加量为符 合浓缩汁固形物 /氧化淀粉比例为浓缩汁固形物的量大于氧化淀粉 的量， 优选 1. 5至 1。 另外， 氧化淀粉的加入可在加水升温糊化后 再加入浓缩汁中混合均匀， 或者可以是预糊化的氧化淀粉与浓缩汁 混合。 具体实施方式
以下详细说明本发明的实施方式。
(得到针叶樱桃浓缩汁的步骤）
本发明包括从针叶樱桃果子加工成针叶樱桃浓缩汁的步骤（A 步骤）。 采用常规的浓缩果汁加工方法得到针叶樱桃浓缩汁。 例如将 针叶樱桃果压榨出汁， 为使出汁充分， 可加水， 或者果胶酶。 因针 叶樱桃汁中营养物质容易氧化破坏， 浓缩宜采用真空浓缩， 如真空 薄膜浓缩或者低温真空浓缩。 浓缩过程中测果汁固形物含量， 浓缩 至 20%-55%盾量比为宜，通常通过测定 BRIX值来确定。在此过程中， 不采用任何有机溶剂提取方式。 不进行发酵等降低糖分等各种处理 方式， 尽可能保留针叶樱桃汁中各种原有成分及比例。
本发明 A步骤的下一个步骤是在浓缩汁中添加氧化淀粉。
(添加氧化淀粉的步骤）
在本发明中通过在针叶樱桃浓缩汁中添加氧化淀粉， 使浓缩汁 易于干燥， 并且在少于一般载体添加量的情况下， 实现果汁固形物 含量高、 口味好、 流动性好、 不易吸潮， 能用于压片工艺的果粉。 氧化淀粉是以玉米、 木薯及其它天然淀粉为原料， 经过氧化反应生 产的食用变性淀粉。 优选的氧化淀粉添加量为符合浓缩汁固形物 / 氧化淀粉比例为 1. 5至 1， 优选为 1. 4至 1. 1。 如浓缩汁过多， 导致 果粉色深易潮， 不利于后续加工， 如浓缩汁过少， 导致果粉口味淡、 果汁营养物质少， 价值低。 氧化淀粉是一种低粘度淀粉， 不溶于冷 水， 需加冷水分散后升温糊化， 也可以采用预糊化过的氧化淀粉加 水溶解后加入浓缩汁中， 搅拌均匀。 为使喷雾干燥能顺利进料得到 合适的果粉， 可调整进料的质量％浓度， 通常控制在 25-40质量％。
(喷雾干燥步骤）
在 B步骤后， 经过喷雾干燥步骤（ C步骤）， 得到需要的针叶樱 桃果粉。 采用一般的喷雾干燥方法。 [实施例]
下面对实施例进行说明。 以下的％除非另有限定， 都指重量％。 实施例 1
针叶樱桃青果经挑选清洗后，采用螺旋压榨机压榨得到的果汁， 用离心分离机进行 2000 rpm、 5分钟的离心分离后，去除果渣， 25 °C 低温真空浓缩， 至 BRIX25° (固形物含量 25% )。 1重量份的冷藏浓 缩汁， 0. 22份的氧化淀粉（ Lyckeby Cul inar AB公司， LYCKEBY 158 )， 0. 66份的纯化水。将氧化淀粉投入纯化水中，搅拌均匀，升温至 80°C 以上保持 10分钟使其糊化后， 与浓缩汁搅拌混合均匀， 60 °C保温进 行喷雾干燥。 收集干燥后的粉即为成品。 针叶樱桃果粉中果汁固形 物占 53重量％。 该粉流动性好， 在温度 30°C， 相对湿度 50%条件下 敞开放置 24小时， 不结块。 包装在 HDPE塑料袋中， 室温保存 3年。 实施例 2
针叶樱桃青果经挑选清洗后，采用螺旋压榨机压榨得到的果汁， 用离心分离机进行 2000 rpm、 5分钟的离心分离后，去除果渣， 60°C 真空薄膜浓缩至 BRIX 50° (固形物含量 50% )。 1重量份的冷藏浓 缩汁， 0. 37份的氧化淀粉（ Lyckeby Cul inar AB公司， LYCKEBY 158 )， 1. 11份的纯化水。将氧化淀粉投入纯化水中，搅拌均匀，升温至 80°C 以上保持 10分钟使其糊化后， 与浓缩汁搅拌混合均匀， 60 °C保温进 行喷雾干燥。 收集干燥后的粉即为成品， 其中果汁固形物占 57 质 量％。 该粉流动性好， 在相对湿度 40%条件下敞开放置 24小时， 不 结块。 对照实施例 1
按照实施例 1方法， 只是用 0. 22份麦芽糊精代替 0. 22份氧化 淀粉。 结果， 喷雾干燥只能短暂进行， 会粘壁， 无法持续进行。 收 集少量干燥果粉在温度 30°C , 相对湿度 50%条件下马上吸潮结成小 粒和块。 对照实施例 2
按照实施例 2方法， 只是用 0. 37份麦芽糊精代替 0. 37份氧化 淀粉。 结果粘壁严重， 喷雾干燥无法进行， 基本无收粉。

Claims

权 利 要 求
1、 一种针叶樱桃果粉， 其包括至少 51-60质量％的针叶樱桃果 汁固形物及 40-49质量％的氧化淀粉， 优选 52-58质量％的针叶樱桃 果汁固形物及 42-48质量％的氧化淀粉。
2、 氧化淀粉在制备针叶樱桃果粉中的用途。
3、 一种针叶樱桃果粉的制造方法， 包括从针叶樱桃果子加工成 针叶樱桃浓缩汁的步骤（A ), 将浓缩汁喷雾干燥成粉的步骤（C ), 其特征在于： 在步骤 A和步骤 C之间， 还具有在所说的针叶樱桃浓 缩汁中添加氧化淀粉的步骤（B )。
4、 如权利要求 3所述的针叶樱桃果粉的制造方法， 其中所述的 B 步骤中氧化淀粉的添加量， 符合浓缩汁固形物 /氧化淀粉比例为 1. 5至1。
5、 如权利要求 3所述的针叶樱桃果粉的制造方法， 其中所述的 B 步骤中， 包括在添加氧化淀粉时， 根据果汁固形物及添加的氧化 淀粉量， 加水调整最终的质量百分比分数为 25-40%。
6、 如权利要求 5所述的针叶樱桃果粉的制造方法， 其中所说的 氧化淀粉， 在加水升温糊化后与浓缩汁混合均匀。
7、 如权利要求 5所述的针叶樱桃果粉的制造方法， 其中所说的 氧化淀粉， 也可以是预糊化的， 直接与浓缩汁混合均匀。
8、 如权利要求 3至 7任意一项的方法获得的针叶樱桃果粉。
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