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Acerola cherry fruit powder and preparation method thereof

A technology of acerola fruit, acerola

Inactive Publication Date: 2013-06-12
HAINAN STAND BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this process is easy to cause excessive loss of nutrients, especially vitamin C
In addition, during the drying and powdering process of the concentrated acerola juice, because the juice contains a large amount of sugar, it will cause wall sticking, thereby reducing the powder collection rate of the fruit powder, which is not conducive to the preparation of the acerola fruit powder
Simultaneously, the color and luster of the acerola fruit powder prepared by this patent is slightly darker and the original fruit flavor is weaker

Method used

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  • Acerola cherry fruit powder and preparation method thereof
  • Acerola cherry fruit powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: prepare acerola cherry fruit powder with preparation method of the present invention

[0027] Choose fruits with high maturity, plump and bright colors, and no rot and mildew. Rinse the acerola fruit, add 5% NaOH solution at 80°C, soak for about 2 minutes, remove it and put it in a container that can leak, control the water flow rate to rinse the acerola, then pour it into a glass container, and use a wooden stick Stirring, add appropriate amount of sodium sulfite to make SO 2 The content reaches 100mg / L, stir the mixture vigorously, and sieve to remove the acerola cherry seeds and peeled off peel.

[0028] Send the coniferous cherry mixture into the pitted double-pass beater for beating (the first pass beater has a sieve diameter of 3 mm, and the second pass beater has a sieve diameter of 0.6 mm) to obtain acerola cherry pulp; the above-mentioned separated pulp Add 0.5% citric acid and 0.2% sodium chloride (ie deastringent solution) to the pulp, and tre...

Embodiment 2

[0031] Embodiment 2: prepare acerola cherry fruit powder with preparation method of the present invention

[0032] Choose fruits with high maturity, plump and bright colors, and no rot and mildew. Rinse the acerola fruit, add 5% NaOH solution at 80°C, soak for about 2 minutes, remove it and put it in a container that can leak, control the water flow rate to rinse the acerola, then pour it into a glass container, and use a wooden stick Stirring, add appropriate amount of sodium sulfite to make SO 2 The content reaches 100mg / L, stir the mixture vigorously, and sieve to remove the acerola cherry seeds and peeled off peel.

[0033] Send the coniferous cherry mixture into the pitted double-pass beater for beating (the first pass beater has a sieve diameter of 3 mm, and the second pass beater has a sieve diameter of 0.6 mm) to obtain acerola cherry pulp; the above-mentioned separated pulp Add 0.5% citric acid and 0.2% sodium chloride (ie deastringent solution) to the pulp, and tre...

Embodiment 3

[0036] Embodiment 3: prepare acerola cherry fruit powder with preparation method of the present invention

[0037] Choose fruits with high maturity, plump and bright colors, and no rot and mildew. Rinse the acerola fruit, add 5% NaOH solution at 80°C, soak for about 2 minutes, remove it and put it in a container that can leak, control the water flow rate to rinse the acerola, then pour it into a glass container, and use a wooden stick Stirring, add appropriate amount of sodium sulfite to make SO 2 The content reaches 100mg / L, stir the mixture vigorously, and sieve to remove the acerola cherry seeds and peeled off peel.

[0038] Send the coniferous cherry mixture into the pitted double-pass beater for beating (the first pass beater has a sieve diameter of 3 mm, and the second pass beater has a sieve diameter of 0.6 mm) to obtain acerola cherry pulp; the above-mentioned separated pulp Add 0.5% citric acid and 0.2% sodium chloride (ie deastringent solution) to the pulp, and tre...

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Abstract

The invention relates to the field of fruit processing and discloses acerola cherry fruit powder and a preparation method thereof. The method comprises the following steps of pulping acerola cherry fruit after preprocessing; adding an acerbity removal liquid into the fruit pulp; stirring; performing colloid-milling, homogenization and filtration; taking a first filtrate for standby application; adding pectinase and cellulase into first filter residues for processing; performing colloid-milling, homogenization and filtration again to obtain a second filtrate; performing homogenization and vacuum concentration after mixing the filtrates; homogenizing after adding resistant starch and isomaltooligosacharide into concentrated solution; and then performing vacuum drying to obtain the acerola cherry fruit powder. As the acerola cherry fruit powder and the preparation method thereof introduce technologies for special preprocessing, color protection and complex enzyme processing, nutritional ingredients, in particular vitamin C and the like of the acerola cherry fruit are remained; and meanwhile, with the adding and the vacuum drying of proper auxiliary materials, the powder collection rate of the fruit powder is increased. During the whole technology, no any food additive such as essence and sweetening agents and no any auxiliary material are added; and therefore, the acerola cherry fruit powder is all-natural nutritional fruit powder which is good in color and luster and high in solvability, and can be widely applied in the industries of foods, health care products and the like.

Description

technical field [0001] The invention relates to the field of fruit processing, in particular to an acerola cherry fruit powder and a preparation method thereof. Background technique [0002] The seasonality and regionality of fruit production are very strong, and the harvest and marketing periods are short and concentrated, forming obvious peak seasons and off-seasons. If a large number of juicy and nutritious fruits are not quickly sold, stored and processed, they will backlog, shrink and even deteriorate and rot, causing economic losses. For example, in the circulation and consumption of apples in the north, the loss in some places often reaches 20-30%. Processing these lost fruits into fruit powder can greatly increase the economic value of the fruit. Fruit powder has the characteristics of convenient storage and consumption, strong adjustability and rich nutrition. It can not only maintain the nutrition and flavor of the original fruit, but also without any additives ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39
Inventor 韩金光
Owner HAINAN STAND BIO TECH
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