Instant mulberry fruit powder and its production process

A production method and technology of instant powder, applied in the field of mulberry seed instant powder and its production, can solve the problems of not getting better utilization of biologically active components, and achieve the effects of easy implementation, rich nutrition and convenient consumption

Inactive Publication Date: 2008-07-30
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, the bioactive components such as proteins, carbohydrates, dietary fiber, vitamins, mineral elements and flavonoids, which are of great nutritional and health value in mulberry seeds, have not been better utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Material selection: The surface of mulberry seed particles is smooth and clean, free from moths and mildew. The analyzed ingredients are: moisture 5.8%, fat 28.9%, protein 21.3%, dietary fiber 34.6%, carbohydrates 5.7%, ash 3.7%, flavonoids 1.03 mg / g. The mulberry seeds were provided by Yangcheng Mulberry Juice Factory of Shanxi Province (Yangcheng of Shanxi Province is the largest sericulture base in North China).

[0023] Processing: wash 2kg of mulberry seeds with water to remove floating dust, put them into a soaking bucket, add room temperature water to soak for 10 hours, wash the soaked mulberry seeds with water, drain and send them to a refiner, add pure water to grind, pass 180 Mesh sieve, sieve the pulp residue, and adjust the pH value of the obtained slurry to 7.0 with sodium bicarbonate for subsequent use. Weigh 0.25kg of maltodextrin, 0.25kg of skimmed milk powder, 13g of sodium polyphosphate, and 40g of hexaglycerol fatty acid ester, dissolve them in an ap...

Embodiment 2

[0025] The preparation of the mulberry seed slurry is the same as that in Example 1. Weigh 0.6 kg of sucrose, 18 g of sodium pyrophosphate, and 50 g of triglyceride fatty acid ester and dissolve them in an appropriate amount of water, respectively, and add them to the mulberry seed slurry. ℃, 3-4 seconds, rapidly cool to 50 ℃ after sterilization, and then homogeneously emulsify with a high-shear dispersing emulsifier at a speed of 20,000rpm. The emulsified slurry is spray-dried to obtain instant mulberry seed powder.

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PUM

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Abstract

The instant mulberry fruit powder is produced with the materials including mulberry fruit 60-80 weight portions, cane sugar 15-25 weight portions, phosphate 0.4-0.6 weight portions and emulsifier 1.0-2.5 weight portions. The present invention has the nutritious components in mulberry fruit, including protein, essential amino acid, unsaturated fatty acid, vitamin, mineral elements, flavone and other bioactive matters utilized to produce the instant mulberry fruit powder beverage with rich nutrients, faint scent of mulberry fruit and easy taking.

Description

technical field [0001] The invention relates to food, which belongs to solid beverage, in particular to a mulberry seed instant powder and a production method thereof. Background technique [0002] Mulberry seeds are the seeds of mulberry (Morus alba L.), the mature fruit of the Moraceae Morus plant, which contains about 3-5% of mulberry seeds. Mulberry is sweet and juicy, rich in various vitamins and minerals and essential amino acids for human body, has high nutritional and health value, and can be processed into fruit juice, fruit wine and other foods. The residue after squeezing mulberry juice contains a large amount of mulberry seeds, which has not been fully utilized. After analysis, the mulberry seeds contain 29-33% oil, 21-29% crude protein, 31-37% dietary fiber, 6-11% carbohydrate, 3.8% ash, 1.03mg / g total flavonoids, and 0.023-0.025% vitamin E , trace elements iron 195μg / g, manganese 29.7μg / g, zinc 55.6μg / g, strontium 14.5μg / g, selenium 0.05μg / g, unsaturated fatt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/08A23L2/52A23L2/72A23L1/212A23L19/00
Inventor 杨小兰毛立新师成斌田艳花胡仕屏
Owner SHANXI UNIV
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