Instant loquat powder

Abstract

The invention provides instant loquat powder. The instant loquat powder is prepared by granulating the following ingredients in parts by weight: 65-80 parts of loquat flesh powder, and 2-8 parts of loquat leaf powder. The loquat flesh powder is prepared from the following steps: sieving raw materials; cleaning the sieved materials, removing kernels, and performing pulping so as to obtain pulp; adding 0.2-1% of pulp enzyme and 2-6% of beta-cyclodextrin in the pulp for enzymolysis; extracting juice, and sterilizing the juice so as to obtain clear juice; adding 0.02-0.1% of juice enzyme in the clear juice for enzymolysis and clarification; and performing concentration and pulverization so as to obtain the powdered loquat flesh powder. According to the method disclosed by the invention, the juice yield of loquat fresh is high, and the extraction ratio of effective ingredients is high; the obtained loquat flesh powder is varied in effective ingredients, high in content, few in impurities, good in solubility, and can be instantly dissolved when being brewed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant loquat powder and a preparation method of the instant loquat powder. Background technique [0002] Loquat is a famous subtropical fruit native to my country. Its flesh is soft and juicy, sweet and sour, and delicious. It contains vitamins (A, B, C), potassium, phosphorus, iron, calcium, carotene, malic acid, citric acid, and fiber. Nutrients, such as vitamins, have many functions such as supplementing nutrition, moistening lungs and relieving cough, preventing flu, reducing stomach and stopping vomiting, beautifying and beautifying skin, etc., and are deeply loved by consumers. However, loquats bloom in autumn or early winter, and the fruit matures in spring to early summer. Compared with other fruits, the seasonal period is shorter, and it is easy to change color and rot, is not easy to keep fresh, and is not resistant to transportation, which brings great diff...

AI Technical Summary

Problems solved by technology

But this method also has the following defects: the form of loquat juice is still not easy to transport, and the shelf life is not long enough, and the simple use of pectinase and cellulase to enzymolyze loquat fruit can only hydrolyze the part linear smooth structure of plant cell wall, while The main component of the cell wall, pectin, also contains 10%-25% of the bifurcation area, which cannot be destroyed by these two enzymes, so that the cell wall cannot be well destroyed to improve the juice yield

[0004] At present, there is also a treatment method of freeze-drying and grinding loquat, but the powder obtained by this treatment method does not dissolve when brewing, and generally can only be used as a baking raw material, and the application range is small

However, the traditional way of making loquat extract is low in efficiency, takes a long time, requires a high degree of technical mastery of workers, and cannot control various physical and chemical indicators to ensure food safety during the production process, which is not conducive to industrial production.