Whole red bayberry fruit powder and preparation method and serious fruit powder foods

The technology of bayberry fruit powder and fruit powder is applied in the directions of food preparation, food science, application, etc., which can solve the problems of degradation and precipitation of fruit juice anthocyanins, inconvenience in carrying, etc., and achieves the effects of not easy to agglomerate, convenient for storage, and good in reconstitution.

Active Publication Date: 2013-09-11
海宁市袁花镇工业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processed product of bayberry is mainly bayberry juice, and the juice is prone to problems such as anthocyanin degradation and subsequent precipitation, and it is inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Development of Yangmei whole fruit powder:

[0030] 1. 5000g of fresh bayberry, crushed, pitted, and beaten to obtain 4300g of bayberry pulp;

[0031] 2. Add an appropriate amount of citric acid under stirring until the pH of bayberry pulp is 2.5;

[0032] 3. Add 1% maltodextrin under stirring;

[0033] 4. Refining and homogenizing the obtained slurry through a colloid mill;

[0034] 5. Vacuum-dry the processed feed liquid at 50-60°C, grind it through a 100-mesh sieve, and obtain 590g of bayberry powder; the yield of fruit powder is 11.8%, the cellulose content is 2.8%, and the anthocyanin content is 4.8mg / g .

Embodiment 2

[0036] Development of Yangmei whole fruit powder:

[0037] 1. 5000g of fresh bayberry, crushed, pitted, and beaten to obtain 4280g of bayberry pulp;

[0038] 2. Add an appropriate amount of citric acid under stirring until the pH of bayberry pulp is 3.0;

[0039] 3. Add 2% maltodextrin and stir well;

[0040] 4. The resulting slurry is refined and homogenized through a colloid mill;

[0041] 5. Vacuum-dry the processed feed liquid at 50-60°C, grind it through a 100-mesh sieve, and obtain 600 g of bayberry powder; the yield of fruit powder is 12.0%, the cellulose content is 2.7%, and the anthocyanin content is 4.5 mg / g .

Embodiment 3

[0043] Instant bayberry milk tea formula: 50g whole bayberry powder, 45g whole milk powder, 4g tea powder, 1g sodium carboxymethyl cellulose. Weigh the raw materials according to the above weight, pass the raw materials of the formula through a 100-mesh sieve, sieve, fully mix, and granulate to obtain bayberry milk tea, which is packaged in aluminum and plastic. The milk tea is made into red bayberry milk tea by heating water, and the concentration of the preparation can be increased or decreased according to personal preference.

[0044] Table 1. Physicochemical indicators of bayberry milk tea.

[0045] project index Anthocyanins 4mg / tablet (≥3mg / tablet) Cellulose content 2.0%(≥1.5%) protein 18%(≥15%) Dissolution properties Instant stability ≥5 minutes

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PUM

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Abstract

The invention relates to a method for preparing whole red bayberry fruit powder and series fruit powder foods. The whole red bayberry fruit powder is prepared by a method comprising the following steps: (1) grinding fresh red bayberries, denucleating and pulping to obtain red bayberry pulp; (2) regulating the pH value to 2.5 to 4.0 by using citric acid, adding 1 to 3 percent of malto dextrin, and refining and homogenizing the blended feed liquid by using a colloid mill; and (3) drying the mixed liquid obtained by the previous step under vacuum or by spraying and at 50 to 60 DEG C to obtain whole red bayberry fruit powder. The whole red bayberry fruit powder and the fruit powder foods, which are prepared by the method, are rich in anthocyanidin serving as a unique nutrient, convenient to store and carry and rich in nutrients and are products having a brighter market prospect.

Description

technical field [0001] The invention relates to a preparation method of whole bayberry fruit powder and a series of fruit powder foods using bayberry as a main raw material. technical background [0002] Waxberry is one of my country's specialty fruits. It originates in the southeastern part of my country and is cultivated in Zhejiang, Jiangsu, Fujian, Jiangxi, Hunan and Guangdong provinces south of the Yangtze River Basin. Yangmei is rich in nutritional value, high in anthocyanin content, and strong in antioxidant activity, but it has a strong seasonality, is not resistant to storage, and is inconvenient to transport. In the process of storage, transportation, and sales, more than 15% of the fruit rots Deterioration, resulting in great waste. Therefore must be processed to prolong the market supply of red bayberry. [0003] At present, the processed product of bayberry is mainly bayberry juice, which is prone to problems such as anthocyanin degradation and subsequent prec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L2/52A23L2/02A23L2/39A23L1/09A23L19/00
Inventor 徐丽珊马瑞郭卫东
Owner 海宁市袁花镇工业投资有限公司
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