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Preparation method of passiflora edulis powder

A technology of passion fruit and passion fruit, which is applied in the field of preparation of passion fruit powder, can solve the problems of poor sensory quality of passion fruit powder, large loss of nutrition and aroma components, color difference, etc., to overcome high sugar content , easy to operate, simple preparation method

Inactive Publication Date: 2016-03-16
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of passion fruit powder, thereby overcome the shortcoming that prepares passion fruit powder sensory quality is poor in the prior art, nutrition and aroma component loss is big, hygroscopicity is high, color and luster difference is remarkable

Method used

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  • Preparation method of passiflora edulis powder
  • Preparation method of passiflora edulis powder
  • Preparation method of passiflora edulis powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) screen out the whole fruit of purple passion fruit without damage, remove the skin and get the pulp, separate the fruit seeds, and obtain the deseeded passion fruit pulp after filtering;

[0025] (2) Carry out the determination of the solid content of the passion fruit pulp obtained in step (1), obtain the dry weight of the passion fruit pulp, take the dry weight of the passion fruit pulp and mix the maltodextrin according to the addition amount in Table 1 Add in the passion fruit pulp, high-speed shear homogenization in the high-speed dispersion homogenizer, speed is 10000rpm, homogenization time 4min, obtains excipient passion fruit pulp mixed solution;

[0026] (3) inject the mixed solution of passion fruit pulp excipient obtained in step (2) into the mould, quick-freeze to -45°C, move into the vacuum drying chamber quickly after demoulding, and evacuate until the vacuum degree is 45-65Pa, Sublimation drying is carried out by heating, the sublimation drying tempe...

Embodiment 2

[0063] (1) screen out the whole fruit of purple passion fruit without damage, remove the skin and get the pulp, separate the fruit seeds, and obtain the deseeded passion fruit pulp after filtering;

[0064] (2) the passion fruit pulp obtained in step (1) is carried out to measure the solid content, draw the dry weight of the passion fruit pulp, take the dry weight of the passion fruit pulp and add gum arabic according to the addition amount in Table 2 In the passion fruit pulp, high-speed shear homogenization in the high-speed dispersion homogenizer, speed is 10000rpm, homogenization time 4min, obtains excipient passion fruit pulp mixed solution;

[0065] (3) inject the mixed solution of passion fruit pulp excipient obtained in step (2) into the mould, quick-freeze to -45°C, move into the vacuum drying chamber quickly after demoulding, and evacuate until the vacuum degree is 45-65Pa, Sublimation drying is carried out by heating, the sublimation drying temperature is 45°C, and ...

Embodiment 3

[0071] (1) screen out the whole fruit of purple passion fruit without damage, remove the skin and get the pulp, separate the fruit seeds, and obtain the deseeded passion fruit pulp after filtering;

[0072] (2) Carry out the solid content determination of the passion fruit pulp obtained in step (1), draw the dry weight of the passion fruit pulp, take the dry weight of the passion fruit pulp and separate the whey according to the addition amount in Table 3 Protein is added in passion fruit pulp, high-speed shear homogenization in high-speed dispersion homogenizer, speed is 10000rpm, homogenization time 4min, obtains excipient passion fruit pulp mixed liquid;

[0073] (3) inject the mixed solution of passion fruit pulp excipient obtained in step (2) into the mould, quick-freeze to -45°C, move into the vacuum drying chamber quickly after demoulding, and evacuate until the vacuum degree is 45-65Pa, Sublimation drying is carried out by heating, the sublimation drying temperature is...

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Abstract

The invention discloses a preparation method of passiflora edulis powder. The preparation method comprises operating steps as follows: (1), whole passiflora edulis is taken and treated, and passiflora edulis pulp without seeds is obtained; (2), an excipient with the dry weight accounting for 5%-30% of that of the passiflora edulis pulp obtained in the step (1) is added to the passiflora edulis pulp and subjected to homogenization, the excipient and passiflora edulis pulp mixed solution is obtained and subjected to vacuum freeze drying, smashing and packaging, and the passiflora edulis powder is obtained. The prepared passiflora edulis powder has high sensory quality, heavy fruity flavor and high nutrition; the preparation method is simple and easy to operate; meanwhile, the excipient in the passiflora edulis powder adopts at least one of maltodextrin, Arabic gum and whey protein isolate and can better dry and form the passiflora edulis pulp, and the problems of slow water evaporation, loss of nutrition and flavor substances, easiness in moisture absorption caking of end products and the like due to high sugar content and high acidity of the passiflora edulis pulp are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of passion fruit powder. Background technique [0002] Passion fruit is also known as passion fruit because of its strong fragrance of more than 100 kinds of fruits such as pineapple, apple, lemon, banana, strawberry, mango, pomegranate, orange, etc. Its juice is bright in color and rich in various vitamins, K , Na, Mg, P, Zn, Ca, Fe, Mn, Cu and other trace elements up to 21 kinds; glutamic acid, proline, aspartic acid, lysine, leucine, arginine, valine 17 kinds of amino acids such as acid, isoleucine, threonine and tyrosine. Passiflora fruit has a short shelf life, and the skin will lose water and wrinkle within 7 to 10 days at room temperature, and the fruit pulp is very susceptible to infection by germs and corruption. The storage period is only 4-5 weeks under the conditions of temperature 6.5°C and humidity 85-90%. Therefore, the research on...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L2/02A23L2/10A23L2/12A23L2/52
CPCA23L2/02A23L2/10A23L2/12A23L2/52A23V2002/00A23V2250/5114A23V2250/5028A23V2250/54252
Inventor 韦保耀夏宁滕建文黄丽陈小兰
Owner GUANGXI UNIV
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