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Preparation method of strawberry powder

A technology for strawberry powder and strawberry, which is applied in the field of food processing, can solve the problems of loss of heat-sensitive substances, reduction of nutritional value of strawberries, etc., and achieves the effects of low cost, good fluidity and simple process.

Inactive Publication Date: 2014-04-02
苏潮宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] CN201110134140.4 discloses a method of using pectinase to prepare strawberry extract for cigarettes. The preparation process is treated by water bath and concentration, which causes the loss of heat-sensitive substances in strawberries such as vitamin C, which greatly increases the nutritional value of strawberries. reduce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of strawberry powder, comprising the following steps:

[0031] a. Selection of raw materials: Pick strawberries without damage and disease, mix the pulp and water at a mass ratio of 1:1, add 0.8% SO 2 beating;

[0032] b. Preparation of emulsion: add maltodextrin with a mass fraction of 30%, and stir for 15 minutes;

[0033] c. Homogenization: Homogenization pressure 35Mpa, homogenization time 15min, homogenization times 1 time;

[0034] d. Spray drying: Control the inlet air temperature at 155°C and the exhaust air temperature at 100°C.

Embodiment 2

[0036] A preparation method of strawberry powder, comprising the following steps:

[0037] a. Selection of raw materials: Pick strawberries without damage and disease, mix the pulp and water at a mass ratio of 1:2, add 0.2% SO 2 beating;

[0038] b. Preparation of emulsion: add maltodextrin with a mass fraction of 30%, and stir for 15 minutes;

[0039] c. Homogenization: Homogenization pressure 35Mpa, homogenization time 15min, homogenization times 1 time;

[0040] d. Spray drying: Control the inlet air temperature at 155°C and the exhaust air temperature at 100°C.

Embodiment 3

[0042] A preparation method of strawberry powder, comprising the following steps:

[0043] A preparation method of strawberry powder, comprising the following steps:

[0044] a. Selection of raw materials: Pick strawberries without damage and disease, mix the pulp and water at a mass ratio of 1:2, add 0.2% SO 2 beating;

[0045] b. Preparation of emulsion: add maltodextrin with a mass fraction of 20%, and stir for 10 minutes;

[0046] c. Homogenization: Homogenization pressure 35Mpa, homogenization time 15min, homogenization times 1 time;

[0047] d. Spray drying: Control the inlet air temperature at 155°C and the exhaust air temperature at 100°C.

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PUM

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Abstract

The invention relates to a preparation method of strawberry powder, and belongs to the technical field of food processing. The preparation method comprises the four steps of sorting raw materials, preparing emulsion, homogenizing, spraying and drying. The method is simple in process and is suitable for the large-scale implementation; the prepared strawberry powder is favorable in color, excellent in flavor, high in nutritional value, and can be directly eaten or added into other products of beverages, ice cream and the like to be eaten.

Description

technical field [0001] The invention relates to a preparation method of strawberry powder, which belongs to the technical field of food processing. Background technique [0002] Strawberry is the fruit of the Rosaceae plant strawberry. Its aliases include berry, Fengyang strawberry, ground berry, silkworm berry, snake berry, big strawberry, red berry, strawberry, cockscomb fruit, etc. Traditional Chinese medicine believes that strawberries are sweet, sour, and cool in nature. The first fruit". It ranks second on the list of best fruits announced by the World Health Organization. [0003] Strawberries are rich in nutrition, contain a variety of active ingredients, and the nutritional ratio is relatively reasonable. According to measurements, every 100g of strawberry pulp contains 1g of protein, 0.2g of fat, 7.1g of carbohydrates, 1g of cellulose, 30μg of carotene, 0.02mg of vitamin B1, 0.03mg of vitamin B2, 0.3mg of niacin, 47mg of vitamin C, and vitamin E0 .71mg, calcium...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23V2002/00
Inventor 苏潮宁
Owner 苏潮宁
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