Technology for preparing superfine pawpaw with high anti-oxidation function

A preparation process and a technology for dissolving papaya, applied in the field of preparation technology of ultra-micronized papaya with high antioxidant function, can solve the problems of wide particle size distribution, difficulty in fineness, slow down digestion speed, etc., so as to improve digestion and absorption utilization rate, The effect of small particle size distribution and multiple antioxidant activities

A preparation process and a technology for dissolving papaya, applied in the field of preparation technology of ultra-micronized papaya with high antioxidant function, can solve the problems of wide particle size distribution, difficulty in fineness, slow down digestion speed, etc., so as to improve digestion and absorption utilization rate, The effect of small particle size distribution and multiple antioxidant activities

CN102599441AInactive Publication Date: 2012-07-25ARMY MEDICAL UNIV +1
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation process of the ultramicronized papaya with high antioxidant function of the present embodiment comprises the following steps:

[0016] a. make papaya into fruit pulp; shell and deseed papaya, directly crush and quickly flash dry, directly dry to a water content lower than 8%, flash dry hot air and pulverized papaya pulp for high-speed convection (with The spray drying mechanism is similar); in the present embodiment, the particle size of papaya powder particles in papaya pulp is less than 3mm;

[0017] b. The dried papaya powder obtained in step a is pulverized by an airflow mill at a temperature lower than -140°C (but not lower than -145°C); the low temperature is achieved by the following method: the dried papaya powder Freeze treatment before entering the jet mill or / and add refrigerant to freeze during the pulverization process, regardless of the previous freezing treatment or the freezing treatment during the pulverization process, it can be achieve...

Embodiment 2

[0020] The preparation process of the ultramicronized papaya with high antioxidant function of the present embodiment comprises the following steps:

[0021] a. make papaya into fruit pulp; shell and deseed papaya, directly crush and quickly flash dry, directly dry to a water content lower than 5%, and flash dry hot air and pulverized papaya pulp for high-speed convection (with The spray drying mechanism is similar); in the present embodiment, the particle size of papaya powder particles in papaya pulp is less than 2mm;

[0022] b. The dried papaya powder obtained in step b is pulverized by an airflow mill at a temperature lower than -145°C (the temperature may fluctuate appropriately during the specific operation); the low temperature is achieved by the following method: the dried papaya powder Freeze treatment before entering the jet mill or / and add refrigerant to freeze during the pulverization process, regardless of the previous freezing treatment or the freezing treatment...

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Abstract

The invention discloses a technology for preparing superfine pawpaw with a high anti-oxidation function. The technology comprises the following steps of: directly removing nuclei from pawpaw, crushing the pawpaw, performing flash evaporation drying, dehydrating till the water content is less than 8 percent, and crushing the dried pawpaw powder at the temperature lower than 140 DEG C through an airflow crusher of which airflow speed is more than 3.08 Mach till the superfine powder with the granularity less than 3 microns is obtained. By using the technology of combining the flash evaporation and the airflow crusher of multi-times sound velocity (exceeding 3.08 Mach), the original nutritional components and functional components of the pawpaw are kept, the nutritional effect components are easily freely released in human digestive tract, and minimum processing loss of all dietary fibers and anti-oxidation components of the fruits is ensured; the technology can greatly reduce the particle diameter of the superfine pawpaw powder; and compared with the conventional technology for extracting and spray-drying the powder, the technology has the advantages that the link is seldom, the heat loss of the anti-oxidation components is low, all dry substance components of the pawpaw are kept, the effect activity is high and any processing aid is not required to be added.

Description

technical field [0001] The invention relates to a production method of nutritional and medicinal products, in particular to a papaya ultra-low temperature pulverization process through flash evaporation and 3 times supersonic air flow. Background technique [0002] Papaya is known as the "King of Baiyi Fruit". There are two types of papaya commonly referred to, papaya, a plant of the genus Papaya in the Rosaceae family, and papaya (papaya), a tropical fruit. [0003] Rosaceae papaya tastes bad when eaten fresh, and it is mostly used as Chinese herbal medicine. It has the effects of calming the liver and relaxing tendons, harmonizing the stomach and eliminating dampness. Modern component analysis shows that papaya is rich in dietary fiber and organic acids, especially rich in vitamin C, polyphenols (including flavonoids, tannins and phenolic acids) and superoxide dismutase (Superoxidedismutase, SOD ). [0004] Because papaya has more nutrients and medicinal ingredients and...

Claims

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Application Information

Patent Timeline
25 Jul 2012
Publication
CN102599441A
IPC
A23L1/212; A23L19/00
Inventors
糜漫天; 唐勇