Method for preparing instant composite solid fruit and vegetable beverage dried by control sticking wall-prevention spray-drying

A fruit and vegetable beverage and drying technology, which is applied in the direction of food science, etc., can solve the problems of low humidity in the working environment and high energy consumption of dry pulverization, and achieve the effects of improving health care, retaining nutrients, and increasing the glass transition temperature

Inactive Publication Date: 2008-03-19
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the taste and solubility, the fruit and vegetable products need to be crushed to more than 200 mesh after dr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Spray drying instant cabbage / barley composite powder

[0021] The technological process of spray-drying cabbage / barley flour: fresh cabbage and barley seedlings are used as raw materials, and the raw materials are respectively cleaned, cut, and blanched (at a temperature of 95-98 ° C, 3 minutes, 1% sodium chloride and 0.3% chloride Zinc color protection), cooling, beating, colloid mill, homogenization, pressure 20MPa, homogenization 1 time, concentrated to 6 O B. Mix the two slurries 1:1, and add 3% maltodextrin and 0.02% SiO to the total amount of the slurries 2 The anti-caking agent is then spray-dried (the inlet and outlet temperature is 185 / 85°C, and the glass transition temperature of the mixture is 36°C, and the water content is about 5.1%), and the product does not stick to the wall. Then add 0.05% CMC, fluidized bed granulation, use water as binder, and the air inlet temperature is 50°C to make instant cabbage / barley composite powder and pack.

Embodiment 2

[0022] Embodiment 2: spray drying instant carrot / lotus root composite powder

[0023] The technological process of spray-drying instant carrot / lotus root compound powder: fresh carrot and lotus root are used as raw materials, the raw materials are washed separately, cut up, blanched (at a temperature of 95-98°C for 3 minutes), cooled, beaten, and the carrot pulp is filtered , concentrated to 10 O B, the lotus root slurry is passed through the colloid mill, the lotus root slurry is homogenized again, the pressure is 20MPa, homogenized once, the two kinds of slurry are mixed at 2:1, and 4% of the total amount of slurry and 0.02% of maltodextrin are added. Ca 3 (PO 4 ) 2 The anti-caking agent is then spray-dried (the inlet and outlet temperature is 185 / 85°C, while the glass transition temperature of the mixture is 29°C and the water content is about 4.78% at this ratio), and the product does not stick to the wall. Add 0.05% carrageenan again, fluidized bed granulation, take w...

Embodiment 3

[0024] Embodiment 3: spray drying instant spinach / cactus composite powder

[0025] The technological process of spray-drying instant spinach / cactus composite powder: spinach and cactus are used as raw materials, and the raw materials are cleaned, cut, blanched (at a temperature of 95-98°C, 2-3 minutes), beating, colloid mill, and homogenized Pressure 20MPa, homogenize once, concentrate to 8 O B. Mix the two slurries by 3:1, and add 5% maltodextrin and 0.02% Ca 3 (PO 4 ) 2 Anticaking agent, then spray drying (inlet and inlet temperature 185 / 85°C, glass transition temperature of the mixture at this ratio is 45°C, water content is about 4.85%), the product does not stick to the wall. Then add 0.05% carrageenan, fluidized bed granulation, use water as binder, and the air inlet temperature is 50°C to make instant spinach / cactus composite powder and pack.

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PUM

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Abstract

A manufacturing method for controlling anti-sticky spraying and drying instant compound solid fruit and vegetable beverage, belongs to the solid beverage processing technical field. The invention takes two kinds of fresh fruit and vegetable of different degrees of difficulty of spraying and drying. The material is washed, cut, blanched, mashed, colloid grinded homogeneously, and concentrated. The two kinds of material are mixed as the weight ratio of 1 to 1. The two kinds of material is then mixed with drying aid agent and anticaking agent. The vitrification converting temperature of the mixture is improved and is then sprayed and dried. The mixture is added with stabilizing agent and packed. The compound fruit and vegetable powder produced by the method of the invention has stable property, is not easy to agglomerate, has good rinsing and mediating property, and effectively preserves the nutritious element, color and luster, taste and typical local flavor of the material.

Description

technical field [0001] The invention relates to a method for preparing an instant composite solid fruit and vegetable beverage by spray drying with controlled anti-adhesive wall, and the invention belongs to the technical field of solid beverage processing. Background technique [0002] Solid fruit and vegetable beverages are extended products of dehydrated fruits and vegetables. Dehydrated fruits and vegetables are convenience foods made by drying and dehydrating fresh fruits and vegetables. The general method of dehydrating fruits and vegetables is hot air drying or freeze drying. The quality of hot air drying products is poor and the nutrition preservation is low. The quality of freeze drying products is good but the cost is high, which is only suitable for the production of added value. higher product. In order to improve the taste and solubility, the fruit and vegetable products need to be crushed to more than 200 meshes after drying, which not only requires low humidi...

Claims

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Application Information

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IPC IPC(8): A23L2/08A23L2/52A23L2/70A23L2/62
Inventor 张慜孙金才弓志青陈龙海
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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