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Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof

A technology containing anthocyanins and nutrients, applied in food preparation, bacteria and bifidobacteria used in food preparation, etc., can solve problems such as difficult storage and transportation, insufficient nutrition, perishable mulberry fruit, etc., and achieve color and luster Bright color, high utilization rate of raw materials, good anti-oxidation effect

Inactive Publication Date: 2015-02-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Our country has thousands of years of history of planting mulberry and using mulberry. In recent years, the output of mulberry fruit has been increasing continuously. However, because mulberry fruit is perishable, it is not easy to store and transport, which limits the market sales cycle of mulberry fruit. Mulberry fruit juice, jam and solid beverages, but the existing mulberry beverages mostly adopt extrusion technology to remove mulberry seeds and crude fiber, resulting in waste and insufficient nutrition. Nutritious fruit powder rich in mulberry that is beneficial to safeguarding the interests of "agriculture, rural areas and farmers" has huge room for development

Method used

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  • Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof

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Effect test

Embodiment 1

[0042] A low-sugar nutritional fruit powder rich in anthocyanins, comprising the following components in parts by weight: 950 parts of mulberries, 20 parts of β-cyclodextrin, 20 parts of lecithin, 10 parts of soluble starch, and 3 parts of bifidobacteria ;

[0043] A preparation method comprising the above-mentioned low-sugar nutritious fruit powder rich in anthocyanins, comprising the steps of:

[0044] a) Selection and cleaning of fresh fruit: select fresh fruit with bright color, full maturity, freshness and no peculiar smell, qualified pesticide residues and heavy metals: 950 parts of mulberries; wash away the sediment and sundries brought by the fresh fruit with running water; manually remove moldy, rotten and unripe fruits Impurities such as fruit and branches;

[0045] b) Ultra-fine crushing: After the selected fresh fruit is crushed, it is beaten with an ordinary homogenizer and filtered; after filtration, it is subjected to two-stage ultra-fine crushing with ultra-hi...

Embodiment 2

[0053] A low-sugar nutritional fruit powder rich in anthocyanins, comprising the following components in parts by weight: 900 parts of mulberries, 100 parts of blueberries, 100 parts of cranberries, 20 parts of β-cyclodextrin, 20 parts of lecithin, 10 parts soluble starch, 5 parts lactic acid bacteria;

[0054] A preparation method comprising the above-mentioned low-sugar nutritious fruit powder rich in anthocyanins, comprising the steps of:

[0055] a) Selection and cleaning of fresh fruits: select brightly colored, fully ripe, fresh and odorless fresh fruits with qualified pesticide residues and heavy metals: 900 parts of mulberries, 100 parts of blueberries, and 100 parts of cranberries; wash away the sediment brought by the fresh fruits with running water and sundries; Manually remove impurities such as moldy and rotten fruits, unripe fruits and branches;

[0056] b) Ultra-fine crushing: After the selected fresh fruit is crushed, it is beaten with an ordinary homogenizer an...

Embodiment 3

[0064] A low-sugar nutritional fruit powder rich in anthocyanins, comprising the following components in parts by weight: 500 parts of mulberries, 300 parts of blueberries, 300 parts of cranberries, 20 parts of β-cyclodextrin, 20 parts of lecithin, 10 parts of soluble starch, 5 parts of bifidobacteria;

[0065] A preparation method comprising the above-mentioned low-sugar nutritious fruit powder rich in anthocyanins, comprising the steps of:

[0066] a) Selection and cleaning of fresh fruits: select brightly colored, fully ripe, fresh and odorless fresh fruits with qualified pesticide residues and heavy metals: 500 parts of mulberries, 300 parts of blueberries, and 300 parts of cranberries; wash away the sediment brought by fresh fruits with running water and sundries; Manually remove impurities such as moldy and rotten fruits, unripe fruits and branches;

[0067] b) Ultra-fine crushing: After the selected fresh fruit is crushed, it is beaten with an ordinary homogenizer and ...

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Abstract

The invention discloses an anthocyanin-rich low-sugar type nutritional fruit powder and a preparation method thereof. The nutritional fruit powder comprises the following components: 500-950 parts of mulberries, 0-300 parts of blueberries, 0-300 parts of cranberries, 15-30 parts of beta-cyclodextrin, 10-30 parts of lecithin, 10-30 parts of soluble starch and 1-10 parts of probiotics. The preparation method comprises the following steps: (a) selecting and cleaning the fresh fruits; (b) grinding into ultrafine powder; (c) carrying out reverse osmosis membrane concentration; (d) sterilizing; (e) fermenting; (f) adding auxiliary materials; (g) carrying out spray freeze drying; (h) packaging and storing. The nutritional fruit powder is prepared from the fresh fruits such as the mulberries, is rich in anthocyanin and good in antioxidant effect, has the function of improving the immunity of human body, is suitable for the people having intestinal disorders; the fermentation step is carried out in the preparation process of the nutritional fruit powder prepared from fresh fruits such as the mulberries and has a function of removing sugar, so that the prepared nutritional fruit is low in sugar content, has a better function of reducing blood glucose and is suitable for the people having hyperglycemia.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar nutritional fruit powder rich in anthocyanins and a preparation method thereof. Background technique [0002] Mulberry, also known as mulberry, contains polysaccharides, proteins, fats, kneading acid, malic acid, anthocyanins and vitamin A, vitamin B1, vitamin B2, vitamin C and so on. Mulberry fruit has the effects of nourishing yin and nourishing blood; promoting body fluid and moistening dryness. Whether it is traditional medicine or modern medicine, it is believed that mulberry is a good product for disease prevention and health care. In 1993, the National Ministry of Health listed mulberry as one of the resources "both food and medicine". "Compendium of Materia Medica" records that mulberry is also called Changsheng fruit. It is sweet in taste and cold in nature. "Newly Revised Materia Medica" also has the record of "Mulberry single food can relieve th...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L2/10A23L2/84A23L19/00A23L33/00
CPCA23L19/01A23L29/30A23L29/35A23L33/10A23L33/135A23V2002/00A23V2400/51A23V2250/5112A23V2250/1842A23V2250/5118
Inventor 刘凡邹宇晓廖森泰肖更生刘军沈维治施英林光月
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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