Production process of navel orange powder and product thereof
A production process, a technology for navel orange powder, applied in the production process of navel orange powder and its product field, can solve the problems of uneven particle size, agglomeration, impurities, etc., achieve uniform color and luster, reduce nutrient loss, and feel loose. Effect
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Embodiment 1
[0019] One, the preparation of navel orange powder
[0020] Taking commercially available fresh Zigui navel oranges as raw materials, the nutritional indicators were determined according to the following methods:
[0021] Moisture measurement method: Turn on the blower in the oven, put the chopped navel oranges into a large petri dish, put the petri dish into the oven, and dry it for 48 hours at 55°C-60°C, turning over every two hours. Weigh after 48 hours. After the moisture drops below 10%, change to 105°C and dry continuously for 1 hour, then open the oven door slightly, wait for the temperature to drop slowly, cool for 10-15 minutes, and then enter the dryer to stabilize for 30 Minutes, weighed, and repeated drying at 105°C until the weight of the two weighings was constant. Moisture (%)=sample mass / total sample mass after drying;
[0022] Determination method of total protein: According to GB / T 5009.5, it is determined by Kjeldahl method;
[0023] Fat determination met...
Embodiment 2
[0058] One, the preparation of navel orange powder
[0059] Get commercially available fresh Gannan navel oranges as raw materials, measure its moisture, reducing total sugar, protein, fat, Vc and crude fiber content and other indicators according to the method described in embodiment 1 step one, the results are as shown in table 5:
[0060] Index determination of table 5 fresh sample navel orange
[0061]
[0062] The production steps of navel orange powder: raw material selection, cleaning, peeling, slicing, negative pressure far-infrared drying, uniform humidity, vacuum microwave puffing and drying, crushing, and packaging. The specific methods are as follows:
[0063] 1. Selection of raw materials: choose Pengna navel oranges with large fruit shape, bright orange red, crisp and tender flesh as raw materials;
[0064] 2. Cleaning and peeling: rinse with clean water and peel;
[0065] 3. Slicing: slice the cleaned and peeled navel oranges with a slicer, and the thicknes...
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