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Spray drying type fruit and vegetable powder and preparing method thereof

A manufacturing method and technology of fruit and vegetable powder, applied in the field of food processing, can solve problems such as difficult powder extraction, low powder extraction rate, manufacturing difficulty and cost increase, and achieve low addition amount, high effective nutrient content, and good applicability Effect

Inactive Publication Date: 2012-10-03
天津市真如果食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high moisture or sugar content of natural fruits and vegetables, spraying with ordinary carriers will lead to the problem of difficulty in powder extraction and low powder extraction rate, which leads to the difficulty and cost of product manufacturing
[0004] In order to overcome the defects, it is hoped to design a process technology that can significantly improve the problem of low powder extraction rate and difficulty in powder extraction

Method used

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  • Spray drying type fruit and vegetable powder and preparing method thereof
  • Spray drying type fruit and vegetable powder and preparing method thereof
  • Spray drying type fruit and vegetable powder and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The formula of fruit and vegetable powder is:

[0036]

[0037] Manufacturing method:

[0038] (1) Screen, clean and sterilize fresh fruits and vegetables;

[0039] (2) Under clean space conditions, squeeze the juice at a low temperature of 5°C;

[0040] (3) Put the fruit and vegetable juice into the reaction kettle to concentrate at a low temperature in vacuum to a Brix ≥ 30% to obtain concentrated fruit and vegetable juice; the conditions for the vacuum low temperature concentration are: the degree of vacuum is 0.002 MPa, and the temperature is 20°C ;

[0041] (4) In another reaction kettle, mix the maltodextrin, modified starch and water according to the above weight percentage, heat, stir, dissolve, and fully mature. The curing temperature is 93°C and kept for 3 minutes to obtain a curing solution;

[0042] (5) Mix the concentrated fruit and vegetable juice prepared in step (3) with the ripening liquid prepared in step (4) according to the dosage in the above ...

Embodiment 2

[0045] The formula of fruit and vegetable powder is:

[0046]

[0047] Manufacturing method:

[0048] (1) Screen, clean and sterilize fresh fruits and vegetables;

[0049] (2) Under clean space conditions, squeeze the juice at a low temperature of 15°C;

[0050] (3) Put the fruit and vegetable juice into the reaction kettle to concentrate at a low temperature in vacuum to a Brix ≥ 30% to obtain concentrated fruit and vegetable juice; the conditions for the vacuum low temperature concentration are: the degree of vacuum is 0.004 MPa, and the temperature is 30°C

[0051] (4) In another reaction kettle, mix the maltodextrin, modified starch and water according to the above weight percentage, heat, stir, dissolve, and fully mature. The curing temperature is 100°C and kept for 10 minutes to obtain a curing solution;

[0052] (5) Mix the concentrated fruit and vegetable juice prepared in step (3) with the ripening liquid prepared in step (4) according to the dosage in the above ...

Embodiment 3

[0055] The formula of fruit and vegetable powder is:

[0056]

[0057] Manufacturing method:

[0058] (1) Screen, clean and sterilize fresh fruits and vegetables;

[0059] (2) Under clean space conditions, squeeze the juice at a low temperature of 10°C;

[0060] (3) Put the fruit and vegetable juice into the reaction kettle to concentrate at a low temperature in vacuum until the Brix (Brix) ≥ 30% to obtain concentrated fruit and vegetable juice; the conditions for the vacuum low temperature concentration are: the vacuum degree of the evaporation chamber is 0.003 MPa, and the temperature at 25°C;

[0061] (4) In another reaction kettle, mix the maltodextrin, modified starch and water according to the above weight percentage, heat, stir, dissolve, and fully mature. The curing temperature is 96°C and kept for 6 minutes to obtain a curing solution;

[0062] (5) Mix the concentrated fruit and vegetable juice prepared in step (3) with the ripening liquid prepared in step (4) acc...

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Abstract

The invention discloses spray drying type fruit and vegetable powder and a preparing method thereof. The spray drying type fruit and vegetable powder is prepared by concentrated fruit and vegetable juice, maltodextrin, modified starch and water through a spray drying method; and has the characteristics of developmental nutrition and good taste. The invention also discloses the preparing method of the spray drying type fruit and vegetable powder. The method can overcome the defects existing in the prior art, the extraction rate of the fruit and vegetable powder can be effectively improved, the shape of a product is improved, and the nutrition of the fruit and vegetable cannot be damaged.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a spray-dried fruit and vegetable powder and a manufacturing method thereof. Background technique [0002] Fruit and vegetable powder is generally made of fresh fruits and vegetables as raw materials, and processed through cleaning, sterilization, drying and powdering to make products. Fruit and vegetable powder products can retain the nutrition, flavor and color of fresh fruits, and are easy to digest, easy to store and transport. Fruit and vegetable powder has a wide range of applications, such as nutritional supplements for infant food, food for the elderly, convenience food, health food, natural pigments, etc. Moreover, the processing of fruit and vegetable powder does not require complex large-scale equipment, the processing cost is not high, and the price is easily accepted by consumers. In comparison, it is a product with high cost performance and is favored. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 王振武秀楠
Owner 天津市真如果食品工业有限公司
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