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Preparation method for health care sugar-free natural product powder

A technology of natural products and health powders, applied in the biological field, can solve problems such as unfavorable consumption, and achieve the effect of advanced design and unique production process

Inactive Publication Date: 2015-06-03
SHAANXI XUEQIAN NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the defects that some natural products contain high sugar substances, which are not conducive to the consumption of people with high blood sugar, high blood lipids, obesity, dental caries, etc., the invention provides a preparation method of sugar-free natural product health care powder, which is suitable for sugar-containing natural products. On the basis of the primary fermentation of the product, the low-temperature countercurrent spray concentration technology is used to reduce the ethanol content in the fermentation broth; and then the second restart fermentation technology is used to convert sugars into ethanol to the greatest extent and reduce the sugar content in the fermentation broth; Finally, the ethanol and water in the fermentation broth are removed by spray drying, and finally the sugar-free natural product health powder is obtained

Method used

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  • Preparation method for health care sugar-free natural product powder

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preparation example Construction

[0020] Such as figure 1 As shown, the embodiment of the present invention provides a method for preparing sugar-free natural product health-care powder, which includes the following steps:

[0021] S1. Screen the raw materials of sugar-containing natural products, after removing rotten fruits and impurities, washing and removing pesticide residues, to obtain purified raw materials;

[0022] S2, crushing or crushing the purified raw material obtained in step S1 (crushing the dry product to granular shape, and crushing the fresh product with high water content), adding an appropriate amount of water to obtain a raw material suspension;

[0023] S3. Add citric acid to the raw material suspension obtained in step S2, adjust the pH to 3.3, add pectinase at a ratio of 70 mg / L, mix well, and then add Angel SY yeast at a ratio of 200 mg / L, and mix Homogeneous, get a mixture;

[0024] S4. Put the mixture obtained in step S3 at a temperature of 25°C, ferment for 7-9 days, and take samples ever...

Embodiment 1

[0031] Take 50kg of raw mulberry fruits, screen and wash to obtain mulberry pure fruits. It is crushed to obtain mulberry pulp. First add citric acid to the mulberry pulp, adjust the pH of the pulp to 3.3, then add pectinase to the pulp at 70mg / L, mix well, and finally add Angel SY yeast to the pulp at 200mg / L, mix Evenly. The fermentation temperature of the mixed fruit pulp was controlled at 25°C, and samples were taken every 24 hours to determine the residual sugar content in the fermented fruit pulp. After 8 days, the residual sugar content was less than 0.5%, that is, the first fermentation and desugarization was completed. After the first fermentation and desugarization, filter to separate the fermented fruit pulp from solid and liquid, remove the solid residue, and retain the liquid part. The fermentation broth is subjected to low-temperature countercurrent spray concentration until the ethanol content in the concentrated solution is lower than 4° (v / v), and the volume ...

Embodiment 2

[0033] Take 50kg of raw mulberry fruits, screen and wash to obtain mulberry pure fruits. It is crushed to obtain mulberry pulp. First add citric acid to the mulberry pulp, adjust the pH of the pulp to 3.3, then add pectinase to the pulp at 70mg / L, mix well, and finally add Angel SY yeast to the pulp at 200mg / L, mix Evenly. The fermentation temperature of the mixed fruit pulp is controlled at 25°C, and samples are taken every 24 hours to determine the residual sugar content in the fermented fruit pulp. After 7 days, the residual sugar content is less than 0.5%, that is, the first fermentation and desugarization ends. After the first fermentation and desugarization, filter to separate the fermented fruit pulp from solid and liquid, remove the solid residue, and retain the liquid part. The fermentation broth is subjected to low-temperature countercurrent spray concentration until the ethanol content in the concentrated solution is lower than 4° (v / v), and the volume of the ferme...

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Abstract

The invention discloses a preparation method for health care sugar-free natural product powder. The health care sugar-free natural product powder is finally prepared by six steps of pretreatment, component adjustment, primary fermentation desugaring, solid and ethanol removal, secondary fermentation desugaring and spray drying. On the basis of primary fermentation of a natural product, by adoption of a low-temperature counter-flow spray concentration technology, the ethanol content of fermentation liquid is reduced; a secondary refermentation technology is used so as to convert sugar substances into ethanol to the maximum extent and reduce the content of sugar in the fermentation liquid; finally, ethanol and water can be removed from the fermentation liquid by a spray drying method, so that the health care sugar-free natural product powder is prepared; the sugar content is less than 0.5 percent; the manufacturing technology is unique, and the design is advanced; meanwhile, the sugar content of the product can meet the sugar-free product requirement of the national standard.

Description

Technical field [0001] The invention relates to the field of biology, in particular to a preparation method of sugar-free natural product health-care powder. Background technique [0002] With the improvement of living standards, the dietary structure of Chinese consumers has also greatly changed. As the intake of carbohydrates has increased year by year, the incidence of obesity, diabetes, dental caries and other diseases has also shown an upward trend year by year. As people pay more and more attention to health, sugar-free food is becoming more and more popular among consumers. As early as the end of the last century, the concept of "low-sugar diet" appeared in developed countries such as Europe and the United States. Healthy foods with "low-calorie and slow blood sugar rise" were accepted by more and more people. Soon afterwards, sugar-free products emerged on the market. For example, many products produced by brands such as Rakuten and Meiji are sugar-free foods. At the be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/015A23L33/00A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/328A23V2200/332
Inventor 王芳
Owner SHAANXI XUEQIAN NORMAL UNIV
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