Preparation method of anti-adhering spray-drying fruit powder

A drying and fruit powder technology is applied in the preparation of fruit powder and the preparation of anti-sticking spray-dried fruit powder, which can solve the problems of flavor, color and nutrient composition, poor anti-sticking effect of drying aids, and limited promotion and application. , to reduce the sticking phenomenon, loose powder without agglomeration, good taste

Inactive Publication Date: 2015-08-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent application (CN101143019A) discloses a preparation method of spray-drying instant composite solid fruit and vegetable beverage with controlled anti-adhesive wall. In this method, after concentration, maltodextrin is added as a drying aid. Low powder rate; when Wang Zenan et al. (Food Industry Science and Technology, No. 09, 2006, 117-119) studied spray-dried strawberry powder, the ratio of strawberry solids to drying agent was 4:6, and the drying agent was mainly maltodextrin , in addition to lecithin, cyclodextrin, and soluble starch, the spray effect is good, but the high content of maltodextrin in the fruit powder has a great impact on the flavor, color and nutritional content of the powder, reducing its quality and limiting its promotion and application

Method used

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  • Preparation method of anti-adhering spray-drying fruit powder
  • Preparation method of anti-adhering spray-drying fruit powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 strawberry powder

[0025] Thaw the quick-frozen strawberries at room temperature for about 10 hours, use a single-pass beater to beat, and filter with a 0.6mm pore size filter to obtain strawberry pulp. Preheat the pulp to 70°C, add 0.15% of the weight of the strawberry pulp monoglyceride and 0.1 % calcium lactate stearate, stir evenly, then add drying agent according to the mass ratio of strawberry pulp: maltodextrin: whey protein isolate 60:39:1, and mix with a mixer to obtain a solid content of about 12 o Strawberry pulp from Brix is ​​passed through a colloid mill and a homogenizer. The pressure of the homogenizer is 20MPa, homogenized once, and then spray-dried. The inlet temperature is 165±1°C, the outlet temperature is 85±1°C, and the feed rate is 50ml / min. , to obtain strawberry powder with a moisture content of less than 5%, packed in aluminum foil, 10kg per bag.

Embodiment 2

[0026] Example 2 bayberry powder

[0027] The quick-frozen bayberry was thawed at room temperature for about 10 hours. After beating with a single-channel beater, it was filtered with a 0.6mm pore size filter to remove the pomace to obtain bayberry pulp. Glycerin and 0.1% calcium stearate lactate, stir evenly, then add drying agent according to the mass ratio of bayberry pulp: maltodextrin: whey protein isolate 65:34.5:0.5, and mix with a mixer to obtain a solid Content about 10 o The bayberry pulp of Brix is ​​passed through a colloid mill and a homogenizer. The pressure of the homogenizer is 20MPa, homogenized once, and then spray-dried. The inlet temperature is 160±1°C, the outlet temperature is 80±1°C, and the feed rate is 50ml / min , to obtain bayberry powder with a water content lower than 5%, packed in aluminum foil, 10kg per bag.

Embodiment 3

[0028] Embodiment 3 grape powder

[0029] Thaw the quick-frozen grapes at room temperature for about 10 hours, remove the seeds, beat with a single-channel beater, filter with a 0.6mm aperture filter, remove the pomace to obtain grape pulp, preheat the grape pulp to 70°C, and add 0.15% of the weight of the grape pulp monoglyceride and 0.1% calcium stearate lactate, after stirring evenly, according to the grape pulp: maltodextrin: whey protein isolate mass ratio of 70:30:0.8, add drying agent, and mix with a mixer to obtain solid content of about 11 o Grape pulp from Brix is ​​passed through a colloid mill and a homogenizer. The pressure of the homogenizer is 20MPa, homogenized once, and then spray-dried. The inlet temperature is 170±1°C, the outlet temperature is 90±1°C, and the feed rate is 50ml / min. , to obtain grape powder with a moisture content of less than 5%, packed in aluminum foil, 10kg per bag.

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Abstract

The invention relates to a preparation method of fruit powder, in particular to a preparation method of anti-adhering spray-drying fruit powder, and belongs to the technical field of food processing. The method comprises the following steps: carrying out freezing-thawing treatment on fruits which are high in sugar content and easy to decay; preheating, adding glycerel monostearte and calsium lactate stearate, and stirring evenly; and adding a drying aid, carrying out homogenization treatment and then carrying out spray drying. According to the method provided by the invention, the usage amount of maltodextrin is greatly reduced; wall adhering is avoided to the greatest extent; and the prepared fruit powder is bright in color and luster and good in taste, is loose powder without progress, and is good in wettability and pure in flavor.

Description

technical field [0001] The invention relates to a preparation method of fruit powder, in particular to a preparation method of anti-sticking wall spray-dried fruit powder, which belongs to the technical field of food processing. Background technique [0002] Fruit powder is made by drying fruit directly or adding auxiliary materials. It can be directly drunk as a solid drink, or added to many foods as auxiliary materials. Spray drying is suitable for drying liquid materials with high fruit juice content. Because the materials are heated at a low temperature and for a short time, they can better retain the nutrients and flavor components of the materials. However, spray drying also has certain disadvantages when preparing fruit powder. Due to the high sugar content in fruits and vegetables and the high viscosity of the feed liquid, it is easy to cause wall sticking and nozzle blockage when spray drying directly. The yield of fruit powder is low and the quality is poor. low e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/39A23L2/66A23L19/00
CPCA23L2/39A23L2/66A23V2002/00A23V2250/54252
Inventor 弓志青王文亮陈相艳程安玮石贤权崔文甲
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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