Microencapsulated kiwi fruit ultramicropowder and preparation method thereof

Abstract

The invention relates to microencapsulated kiwi fruit ultramicropowder and a preparation method thereof. According to the method, kiwi fruit subjected to peel and seed removal is microencapsulated and superfinely grinded; microencapsulating and superfine grinding processes are fused into a preparation process; in the same processing process, the kiwi fruit can be microencapsulated, superfinely grinded and powdered (juice). The microencapsulated kiwi fruit ultramicropowder is uniform and stable in color, basically keeps the original flavor, is low in nutrition loss, long in storage time, convenient to transport and use, good in dispersity and easy to digest and absorb, can be widely used as various food ingredients, functional food ingredients, special nutritional food and the like, and is especially suitable for making foods for olds, foods for children, beauty foods, nutritional healthcare foods, baked foods and the like.

Description

technical field [0001] The invention relates to a capsule raw material, in particular to a kiwifruit microencapsulated superfine powder and a preparation method thereof. Background technique [0002] Kiwi fruit has a lot of juice, soft flesh, unique flavor and rich nutrients, but it is not resistant to storage and is not conducive to transportation. It is easily affected by external factors such as light, heat, oxygen, and pH value during processing, and the nutritional components of kiwi fruit are lost. Therefore, how to effectively preserve the nutritional components of kiwifruit and improve its storability has always been a technical problem that the kiwifruit processing industry urgently needs to solve. [0003] Rao Fuxiang, Sun Rongjun, Gao Yousheng, etc. (Production Technology of New Fruit and Vegetable Micropowder Tablets, Food and Machinery [j], Volume 22, No. 5: 80, September 2006) introduced a preparation method of fruit and vegetable micropowder. The process is "...

AI Technical Summary

Problems solved by technology

"Defects of this technology: there is no microencapsulation technology in this preparation method, and the particle size of the prepared micropowder does not meet the requirements of ultrafine powder for particle size, and the nutrient content of kiwifruit is easily lost during the preparation process

Defects of this technology: (1) the core material used for microcapsules is only fruit juice, and the pulp part has not been microencapsulated, resulting in a low utilization rate of raw materials; (2) fruit juice needs to be concentrated before microencapsulation, which is easy Causes the loss of sensitive nutrients (such as vitamin C, etc.) and some low-volatility flavor substances (such as some aroma components, etc.)

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