Processing method of low-hygroscopicity waxberry fruit powder

A processing method and technology with low hygroscopicity, applied in the processing field of bayberry powder with low hygroscopicity, can solve the problems of easy adhesion, destruction of nutrients and active components, easy water absorption, etc., so as to reduce quality deterioration and retain nutrients. and product quality, the effect of short dehydration time

Inactive Publication Date: 2014-12-24
TAIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims at problems such as easy water absorption, easy bonding, and damage to nutritional components and active components in the processing process of bayberry powder, and adopts modified low-molecular sugar and spray dry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) select fresh red bayberry, and clean;

[0031] (2) Put the washed red bayberry into hot water at 90°C and blanch for 3 minutes;

[0032] (3) Take out the blanched red bayberry, put it into a tissue masher to mash, then filter and squeeze to extract juice;

[0033] (4) Heat the red bayberry juice obtained in step (3) to 60°C, then add 10% drying agent by weight of red bayberry juice, stir and dissolve, then add calcium oxide, let the small molecule sugar and calcium ion form a complex, stir Dissolve, the amount of calcium oxide added is 2g / L, and then stand for 5min;

[0034] (5) the red bayberry juice that step (3) is obtained is carried out spray drying, and the inlet temperature of adjustment spray drier is 165 ℃, and outlet temperature is 73 ℃, makes the water content of the red bayberry powder that finally obtains be less than 8%, then carries out sealed packaging .

[0035] In step (3), the drying aid is maltodextrin.

[0036] In step (4), glass bottles are...

Embodiment 2

[0038] (1) select fresh red bayberry, and clean;

[0039] (2) Put the washed red bayberry into hot water at 95°C and blanch for 2 minutes;

[0040] (3) Take out the blanched red bayberry, put it into a tissue masher to mash, then filter and squeeze to extract juice;

[0041] (4) heating the red bayberry juice obtained in step (3) to 95°C, then adding 12% drying agent of red bayberry juice by weight, stirring and dissolving, then adding calcium oxide, allowing the small molecule sugar and calcium ion to form a complex, stirring Dissolve, the amount of calcium oxide added is 3g / L, and then stand for 10min;

[0042] (5) the red bayberry juice that step (3) is obtained is carried out spray drying, and the inlet temperature of adjustment spray drier is 175 ℃, and outlet temperature is 80 ℃, makes the water content of the red bayberry powder that finally obtains be less than 8%, carries out sealing packing then .

[0043] In step (3), the drying aid is maltodextrin.

[0044] In ...

Embodiment 3

[0046] (1) select fresh red bayberry, and clean;

[0047] (2) Put the washed red bayberry into hot water at 95°C, and blanch for 3 minutes;

[0048] (3) Take out the blanched red bayberry, put it into a tissue masher to mash, then filter and squeeze to extract juice;

[0049] (4) heating the red bayberry juice obtained in step (3) to 85°C, then adding 11% drying agent of red bayberry juice by weight, stirring and dissolving, then adding calcium oxide, allowing the small molecule sugar to form a complex with calcium ions, stirring Dissolve, the amount of calcium oxide added is 2.5g / L, and then stand for 8min;

[0050] (5) the red bayberry juice that step (3) is obtained is carried out spray-drying, and the inlet temperature of adjustment spray drier is 170 ℃, and outlet temperature is 75 ℃, makes the water content of the red bayberry powder that finally obtains be less than 8%, carries out sealing packing then .

[0051]In step (3), the drying aid is maltodextrin.

[0052] ...

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PUM

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Abstract

The invention discloses a processing method of a low-hygroscopicity waxberry powder, belonging to the technical field of fruit and vegetable food processing. A method of juicing waxberry fruits, modifying low-molecule sugar and performing spray-drying is adopted and comprises the following specific steps: screening a waxberry fruit raw material, cleaning, blanching for performing enzyme deactivation, mashing, juicing, modifying the low-molecule sugar, adding a drying aid, performing spray-drying, and packaging. According to the processing method, by adopting a novel process of modifying the low-molecule sugar, the hygroscopicity resistance of the waxberry fruit powder is improved; by adopting a spray-drying processing method, the dewatering time of the waxberry fruit juice is short, nutritional ingredients are well preserved, and the qualities of color, taste and the like are good. The processing method has the advantages of simple equipment, simplicity and convenience in operation, and reliability in running, and is capable of greatly reducing the quality deterioration during processing, so that the quality of the waxberry fruit powder is remarkably improved.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable food processing, in particular to a processing method of bayberry powder with low hygroscopicity. Background technique [0002] Waxberry is native to southeastern my country and belongs to the subtropical evergreen fruit trees of Myricaceae, Myricaceae, and Myrica genus. My bayberry is mainly distributed between 97-122° east longitude and 18-33° north latitude, from the east coast of Taiwan in the east, to Ruili, Yunnan in the west, to Hanzhong, Shaanxi in the north, and to the southern tip of Hainan Island in the south. It spans the north, middle tropics and north, middle and south subtropics. However, economic cultivation is concentrated in my country's Zhejiang, Jiangsu, Fujian, Guangdong, Jiangxi, Anhui, Hunan, Guizhou and other provinces. In recent years, the development momentum of bayberry industry has been good, the scale of bayberry industry has been expanding year by year, ...

Claims

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Application Information

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IPC IPC(8): A23L2/39
CPCA23L2/39
Inventor 宋贤聚
Owner TAIZHOU UNIV
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