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Foam drying method of blackcurrant mashed fruit

A technology of foam drying and fruit pulp, applied in the direction of food science, etc., can solve the problem of destroying the quality of blackcurrant fruit powder, achieve the effect of maintaining color and nutritional content, good product quality, and increasing surface area

Inactive Publication Date: 2009-10-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the existing blackcurrant pulp drying method destroys the nutritional components in the blackcurrant fruit resulting in poor quality blackcurrant fruit powder, and provides a foam drying method for blackcurrant pulp

Method used

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  • Foam drying method of blackcurrant mashed fruit
  • Foam drying method of blackcurrant mashed fruit

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specific Embodiment approach 1

[0010] Specific embodiment one: the foam drying method of blackcurrant pulp in this embodiment is carried out according to the following steps: 1. According to the ratio of parts by weight, 70~80 parts of blackcurrant pulp, 7~15 parts of foaming agent and 7~ Mix and stir 15 parts of stabilizer for 4-15 minutes; 2. Dry the mixture in step 1 by microwave for 5-10 minutes, the mass of the mixture is 2-4kg, the thickness of the mixture is 2-6mm, and the microwave power is 140-700W; Drying of black currant pulp.

[0011] In step 1 of this embodiment, the total mass of blackcurrant pulp, foaming agent and stabilizer after mixing is 2-4 kg.

specific Embodiment approach 2

[0012] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 1, the foaming agent is composed of monoglyceride and soybean protein isolate in a mass ratio of 1.5-2.5:1. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0013] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the stabilizer in step 1 is carboxymethyl cellulose with a mass concentration of 0.5%. Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

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Abstract

The invention relates to a foam drying method of blackcurrant mashed fruit and solves the problem that the existing drying method of blackcurrant mashed fruit damages the nutrient contents of blackcurrant fruit and causes poor quality of blackcurrant fruit powder. The method includes the following steps of: 1. mixing and stirring blackcurrant mashed fruit, foaming agent and stabilizing agent; and 2. microwave drying, namely, realizing the drying of blackcurrant mashed fruit. Without the phenomenon of charring, the method has high drying efficiency and does not damage the nutrient contents of blackcurrant fruit. In the blackcurrant fruit powder obtained through drying in the method, the content of vitamin is 96.82-171.86mg / 100g, the content of amino acid is 1.3-2.8 percent and the color value of anthocyanin in the blackcurrant fruit powder is 16.75-22.36. The product obtained through drying has good product quality and maintains the original color and nutrient contents of fresh fruit.

Description

technical field [0001] The invention relates to a drying method of black currant pulp. Background technique [0002] Black currant, also known as black currant and black bean fruit, belongs to the small perennial shrub of the saxifrage family Currant, and the wild species of black currant are distributed in Europe and Asia. In my country, Xinjiang and Heilongjiang are the main producing areas of blackcurrant. Black currant fruit is extremely nutritious, rich in various amino acids, minerals, vitamins, etc., and has a very good health care effect. However, black currants are time-sensitive to collect, and the full fruit period is from July to August every year, and the fresh fruit is extremely perishable and difficult to store. At present, black currant fruit is made into black currant pulp, and then black currant pulp is dried to make black currant fruit powder. Black currant fruit powder has a long shelf life, unique flavor, convenient transportation and convenient consum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39
Inventor 郑先哲刘成海周修理丁凝冶周贺
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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