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A technology of Yunnan olive and powder, applied in the field of preparation of Yunnan olive powder, can solve the problems of easily destroying the heat-sensitive components of Yunnan olive, and achieve the effects of beautiful color, easy acceptance and unique flavor.
Active Publication Date: 2018-11-13
YUNNAN UNIV OF TRADITIONAL CHINESE MEDICINE
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Problems solved by technology
This method still undergoes heat treatment, which easily destroys the heat-sensitive components in Yunnan olives
Method used
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Embodiment 1
[0041] (1) soak ripe, complete, non-rotten, non-mildewed Yunnan olive fruit with 0.1wt% hydrogen peroxide aqueous solution for 10 minutes, rinse with clear water, remove the core with a pitting machine, and slice;
[0042] (2) The sliced Yunnan olive fruit is freeze-dried at -20°C and 30Pa using a vacuum freeze-drying machine to obtain a dried Yunnan olive fruit with a water content of 15% by weight;
[0043] (3) Grinding the obtained dried product at -10°C to a D50 of about 45 microns to obtain Yunnan olive powder.
Embodiment 2
[0045] (1) soak ripe, complete, non-rotten, non-mildewed Yunnan olive fruit with 0.5wt% hydrogen peroxide aqueous solution for 3 minutes, rinse with clear water, remove the pits with a pitting machine, and slice;
[0046] (2) The sliced Yunnan olive fruit is freeze-dried at -40° C. and 150 Pa using a vacuum freeze-drying machine to obtain a dried Yunnan olive fruit with a water content of 5 wt %;
[0047] (3) Grinding the obtained dried product at -40°C to a D50 of about 45 microns to obtain Yunnan olive powder.
Embodiment 3
[0049] (1) soak ripe, complete, non-rotten, non-mildewed Yunnan olive fruit with 0.6wt% hydrogen peroxide aqueous solution for 5 minutes, rinse with clear water, remove the core with a pitting machine, and slice;
[0050] (2) The sliced Yunnan olive fruit was pre-frozen at -80° C. for 8 minutes with a vacuum freeze-drying machine, and then freeze-dried at -10° C. and 100 Pa to obtain a dry product with a water content of 10 wt%.
[0051] (3) Place the obtained dry product in a low-temperature ultrafine pulverizer, and ultrafinely pulverize it to a D50 of about 5 microns at -20° C. to obtain Yunnan olive powder.
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Abstract
The present invention discloses a phyllanthus emblica fruit powder preparation method comprising the following steps: (1) phyllanthus emblica fruits are disinfected and the disinfected phyllanthus emblica fruits are denucleated; (2) the treated phyllanthus emblica fruits obtained in the step 1 are placed at a temperature of -10 to -40 DEG C and a vacuum degree of 30-150 pa to be freeze-dried and to obtain the phyllanthus emblica fruit dried products with a water content of 5-15wt%; and (3) the phyllanthus emblica fruit dried products are crushed at a temperature of -10 to -40 DEG C to obtain the phyllanthus emblica powder. The phyllanthus emblica fruit powder preparation method can relatively intactly maintain the nutrients in the phyllanthus emblica fruits, and the phyllanthus emblica fruit powder is mellow in taste with sweet aftertaste, and is beautiful in color and luster.
Description
technical field [0001] The invention relates to a preparation method of Yunnan olive powder, the Yunnan olive powder prepared by the method and its application. Background technique [0002] Yunnan olive (Fusctusphyllanthi), also known as emblica, is the fruit of Phyllanthusemblica Linn in the Euphorbiaceae family. It is widely distributed in many provinces in southwest and southeast my country. Yunnan olive, as an important medicinal and edible plant resource, was recorded in the 1974 edition of "Yunnan Provincial Drug Standards", the 1978 edition of "Tibetan Medicine Standards", and the 1977-2005 edition of "The Pharmacopoeia of the People's Republic of my country". It has a long history in traditional Chinese medicine systems such as traditional Chinese medicine. [0003] The Yunnan olive resources in China are the most widely distributed and the most productive, especially in Chuxiong, Lincang, Simao and Baoshan, and they are all in a wild natural state. According to su...
Claims
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