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Method for making natural longan powder

A production method and technology of longan powder, which can be used in medical preparations containing active ingredients, pharmaceutical formulas, food preparations, etc., can solve the problems of loss of color and poor solubility, and achieve natural color, long storage period and high solubility. Effect

Inactive Publication Date: 2010-04-07
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method overcomes the shortcomings of traditional longan powder production methods such as loss of original color, poor solubility, and damage to nutritional components and flavors caused by dry processes. Seasonal restrictions, production continuity, mechanization, and high production efficiency

Method used

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  • Method for making natural longan powder
  • Method for making natural longan powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Concrete implementation steps: (1) select the dehydrated longan meat with good quality and moisture content of about 8%, remove inedible parts such as residual husks, and weigh 100kg of net weight. The raw materials are rinsed with clean water to remove most of the pesticide residues and microorganisms on the surface of the longan. (2) Add the longan meat into 250kg of water, heat to boil, keep for 3 minutes and then cool to 35°C. (3) Use a beater to beat into a coarse pulp with a fineness below 1mm. (4) Add 70 g of pectin and cellulose compound enzyme preparation. Incubate at 20-30°C for 60-90 minutes. (5) Add 150 kg of water to the enzymatically hydrolyzed longan meat and stir evenly into the colloid mill, and adjust the gap between the grinding discs to 30 μm to further refine the material into a uniform and delicate feed liquid. The slurry produced by the colloid mill is filtered by an 80-mesh slurry separator to separate crude fibers and other substances. Store...

Embodiment 2

[0021] Its preparation method is basically the same as that of Example 1, and the different process steps are as follows: (4) 100 g of pectin and cellulose compound enzyme preparation are added. Incubate at 20-30°C for 60-90 minutes. (5) Add 150 kg of water to the enzymatically hydrolyzed longan meat and stir evenly into the colloid mill, and adjust the gap between the grinding discs to 30 μm to further refine the material into a uniform and delicate feed liquid. The slurry produced by the colloid mill is filtered by an 80-mesh slurry separator to separate crude fibers and other substances. Store the separated coarse slag separately. (6) Pump 500 kg of the obtained longan pulp into a jacketed pot with a stirrer, add 100 kg of maltodextrin, add water and stir evenly, add an appropriate amount of water to fully dissolve it, and stir evenly. (9) Use a spray dryer to dry, the condition is: the pressure of the high pressure pump is controlled at 12.5MPa. Inlet air temperature: 1...

Embodiment 3

[0023] Its production method is basically the same as Example 1, and the different process steps are as follows: (6) 500 kg of longan pulp is pumped into a jacketed pot with a stirrer, 150 kg of maltodextrin is added, and an appropriate amount of water is added to fully dissolve it, Stir well. (9) Drying with a spray dryer, the condition is: the pressure of the high pressure pump is controlled at 14.0 MPa. Inlet air temperature: 175°C, exhaust air temperature: 75°C, after drying, a finished product with a moisture content of 5% will be obtained.

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Abstract

The invention discloses a method for making natural longan powder, which carries out the steps of cleaning of dried longan fruit pulp, blanching, beating, enzymatic hydrolysis, colloid milling, blending, homogenizing, sterilization, drying, powder collection, screening and the like, thereby preparing a longan powder product; and the processing is completed by adopting the mechanized continuous operation way. The longan powder prepared by the method can solve the problems of poor color, luster and solubility of the existing products, low product yield and the like. The technical scheme is characterized by introducing the treatment technologies of color protection, enzymatic hydrolysis and spray drying. The product keeps the flavor and the nutritional ingredients of longan and has natural color and luster, high solubility and good taste, and the making process does not add any pigments, essences, preservatives and other chemical substances, thereby having no side effects and being the pure natural fruit powder.

Description

technical field [0001] The invention relates to a production method of fruit powder, in particular to a production method of natural longan powder which adopts a wet process and carries out enzymatic hydrolysis treatment, the obtained product has good color and luster, high solubility, and maintains the nutrition and flavor of the original longan fruit. Background technique [0002] Longan is a famous and precious specialty in the subtropical zone of my country. The fruit is rich in nutrition, sweet and refreshing. It has been loved by people since ancient times, and it is even regarded as a precious tonic. Its nourishing function is obvious. Longan has many functions such as strengthening yang and replenishing qi, nourishing the heart and spleen, nourishing blood and calming the nerves, moisturizing and beautifying the skin, etc. Modern medical practice has proved that it also has the effects of beautifying and prolonging life. Longan meat has been approved by the Ministry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L2/39A23L2/84A23P1/06A61K36/77A61K131/00A23L19/00A23L33/00A23P10/40
Inventor 汤凤霞乔长晟魏好程张卫
Owner JIMEI UNIV
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