A method of preparing guava instant powder

A guava, soluble dry powder technology, applied in the field of preparing guava instant dry powder, can solve the problems of loss of nutrients and natural flavor, guava powder is not easy to absorb, does not dissolve or extract, and achieves no harm to the human body and good color protection effect , maintain the effect of color

Inactive Publication Date: 2017-01-04
广西放心源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deep processing of guava in the prior art is simply freeze-drying and pulverizing the fresh guava to make dry powder, so as to facilitate storage and transportation, but the active ingredients in the guava still exist in the cell wall of the plant tissue without dissolving or Extracted, so that the guava powder is not easy to absorb, the effect after eating is not ideal
Therefore, it is necessary to use water with a higher temperature when b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing guava instant dry powder, comprising the following steps:

[0025] (1) Pick 100kg of fresh guava, wash it, soak it in a color-protecting solution composed of 0.6% sodium citrate and 0.4% EDTA-2Na for 3 hours, and then use the guava after the color-protecting treatment Squeeze the juice with the juicer to get the original guava juice;

[0026] (2) Add 1 kg of mixed enzyme to guava raw juice and hydrolyze at 35°C for 3 hours, the mixed enzyme is composed of β-galactosidase and cellulase with a weight ratio of 1:3;

[0027] (3) Concentrate the juice after enzymolysis at a vacuum degree of 0.10Mpa and a temperature of 70°C until the water content of the material is 18% to obtain a concentrated solution;

[0028] (4) Pre-freeze the concentrated solution at -30°C for 3 hours, then put it into a vacuum freeze dryer for freeze-drying, control the vacuum degree to 0.10MPa, and dry at -45°C for 8 hours to obtain a water content of 7%. dry powder;

[0029...

Embodiment 2

[0031] A method for preparing guava instant dry powder, comprising the following steps:

[0032] (1) Pick 100kg of fresh guava, wash it, soak it in a color-protecting solution composed of 0.8% sodium citrate and 0.6% EDTA-2Na for 2 hours, and then use the guava after the color-protecting treatment Squeeze the juice with the juicer to get the original guava juice;

[0033] (2) Add 1.2 kg of mixed enzyme to guava raw juice and hydrolyze it at 40°C for 2.5 hours. The mixed enzyme is composed of β-galactosidase and cellulase in a weight ratio of 1:2;

[0034] (3) Concentrate the juice after enzymolysis at a vacuum of 0.12Mpa and a temperature of 80°C until the water content of the material is 15% to obtain a concentrate;

[0035] (4) Pre-freeze the concentrated solution at -25°C for 2 hours, then put it into a vacuum freeze dryer for freeze-drying, control the vacuum degree to 0.12MPa, and dry at -50°C for 6 hours to obtain a water content of 6%. dry powder;

[0036] (5) Steril...

Embodiment 3

[0038] A method for preparing guava instant dry powder, comprising the following steps:

[0039] (1) Pick 100kg of fresh guava and wash it, soak it with a color-protecting solution composed of 0.7% sodium citrate and 0.5% EDTA-2Na for 2 hours, and then use the guava after the color-protecting treatment Squeeze the juice with the juicer to get the original guava juice;

[0040] (2) Add 1.5 kg of mixed enzyme to guava raw juice and hydrolyze it at 45°C for 2 hours. The mixed enzyme is composed of β-galactosidase and cellulase in a weight ratio of 1:4;

[0041] (3) Concentrate the juice after enzymolysis at a vacuum of 0.10Mpa and a temperature of 75°C until the water content of the material is 20% to obtain a concentrate;

[0042] (4) Pre-freeze the concentrated solution at -35°C for 3 hours, then put it into a vacuum freeze dryer for freeze-drying, control the vacuum degree to 0.10MPa, and dry at -55°C for 8 hours to obtain a water content of 7%. dry powder;

[0043] (5) Ste...

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PUM

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Abstract

The invention discloses a method of preparing guava instant powder, which includes the following steps: picking fresh guavas and cleaning, then soaking them into the color-protecting solution consisting of sodium citrate and EDTA-2Na. Squeezing the guava into juice with a juicer to get raw guava juice; adding mixed enzyme for enzymolysis; performing the vacuum concentration and vacuum freeze drying of juice after enzymolysis to get the dry powder through ultraviolet sterilization and packaging of the dry powder. Finally the guava instant powder is obtained. Guava instant powder prepared by the method of this invention involves the steps of color-protecting treatment, enzymolysis, vacuum freeze drying and so on, which not only can maintain the nutrient content and natural flavor of guava, but also has the advantages of cold water brewing-and-drinking, easy to carry, easy to store, easy to use and so on. Thus it further enriches the types of deep processed products of guava, helping to promote the development of guava industry and improving the economic benefits of orchardists. The method features simple process, low energy consumption, high production efficiency, low cost and so on, which is applicable to industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing guava instant dry powder. Background technique [0002] Guava (PsidiumguajavaL), also known as chicken arrow fruit, plucked seeds, Myrtaceae (Myrtaeeae), guava (Psidium), evergreen perennial shrubs. Guava meat is thick and crisp, sweet and refreshing, with a unique aroma, rich in vitamin C (Vc), polyphenols, riboflavin, soluble protein, etc., and is deeply loved by consumers. It can be eaten fresh or processed into fruit juice or powdered products. It also has medicinal and health effects, such as lowering blood sugar, preventing diabetes, and anti-oxidation. The skin of fresh guava fruit is thin and tender, easy to be bruised, and the dry water is severe after harvesting, and the hardness drops rapidly, so the storage life is short, and it is not resistant to storage and transportation. Generally, the quality and flavor will change after a few day...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L2/39
CPCA23L2/39
Inventor 凌雪木
Owner 广西放心源生物科技有限公司
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