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Preparation process of multi-nutrition composite fruit powder

A preparation process and technology of fruit powder, applied in the field of preparation of multi-nutrient compound fruit powder, can solve the problems of lack of nutrition, easy to cause injury, waste of resources, etc., and achieve the effects of small loss of nutrients, no waste, and rich nutrition.

Inactive Publication Date: 2017-04-26
CHONGQING JIANJIAPING AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the compound fruit powders on the market are prepared by chemical preparations, which not only have no nutrition, but also easily cause harm if consumed too much. Moreover, during the growth process of fruits, due to differences in weather, water, and nutrients, the size of the growth is different, and the size of the fruit is different. The size determines its use. At present, most of the smaller fruits are thrown away directly, resulting in a waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation process of the multi-nutrient compound fruit powder includes the following raw materials: apple pulp: 10 parts; pear pulp: 10 parts; hawthorn pulp: 5 parts; pectinase: 2 parts; rock sugar: 2 parts; honey: 2 parts ;Purified water: appropriate amount;

[0020] The preparation process is:

[0021] a. Wash and mash the apple pulp, pear pulp and hawthorn pulp into the pot, add an appropriate amount of pure water, the ratio of fruit pulp to pure water is 1:2, heat and soften, and the softening time is controlled at 30-35 minute;

[0022] b. Add pectinase to the softened fruit pulp, heat it at 50°C for 2 hours to carry out enzymatic hydrolysis, and after enzymatic hydrolysis, heat it up to 90°C to inactivate the enzyme, and the enzymatic inactivation time is 15 minutes;

[0023] c. Add rock sugar to the enzyme-inactivated fruit pulp, stir it with a stirrer, and homogenize it in a homogenizer under a pressure of 50 MPa, and control the particle size of the fee...

Embodiment 2

[0026] The preparation process of the multi-nutrient compound fruit powder includes the following raw materials: apple pulp: 20 parts; pear pulp: 10 parts; hawthorn pulp: 5 parts; pectinase: 3 parts; rock sugar: 3 parts; honey: 2 parts ;Purified water: appropriate amount;

[0027] The preparation process is:

[0028] a. Wash and mash the apple pulp, pear pulp and hawthorn pulp into the pot, add an appropriate amount of pure water, the ratio of fruit pulp to pure water is 1:2, heat and soften, and the softening time is controlled at 30-35 minute;

[0029] b. Add pectinase to the softened fruit pulp, heat it at 50°C for 2 hours to carry out enzymatic hydrolysis, and after enzymatic hydrolysis, heat it up to 90°C to inactivate the enzyme, and the enzymatic inactivation time is 15 minutes;

[0030] c. Add rock sugar to the enzyme-inactivated fruit pulp, stir it with a stirrer, and homogenize it in a homogenizer under a pressure of 50 MPa, and control the particle size of the fee...

Embodiment 3

[0033] The preparation process of the multi-nutrient compound fruit powder includes the following raw materials: apple pulp: 15 parts; pear pulp: 10 parts; hawthorn pulp: 10 parts; pectinase: 2 parts; rock sugar: 2 parts; honey: 3 parts ;Purified water: appropriate amount;

[0034] The preparation process is:

[0035] a. Wash and mash the apple pulp, pear pulp and hawthorn pulp into the pot, add an appropriate amount of pure water, the ratio of fruit pulp to pure water is 1:2, heat and soften, and the softening time is controlled at 30-35 minute;

[0036] b. Add pectinase to the softened fruit pulp, heat it at 50°C for 2 hours to carry out enzymatic hydrolysis, and after enzymatic hydrolysis, heat it up to 90°C to inactivate the enzyme, and the enzymatic inactivation time is 15 minutes;

[0037] c. Add rock sugar to the enzyme-inactivated fruit pulp, stir it with a stirrer, and homogenize it in a homogenizer under a pressure of 50 MPa, and control the particle size of the fe...

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PUM

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Abstract

The invention relates to a preparation process of multi-nutrition composite fruit powder, and belongs to the field of agricultural product processing technology. The preparation process comprises the following raw materials: 5-30 parts of apple pulp, 1-20 parts of pear pulp, 1-10 parts of hawthorn pulp, 2-5 parts of pectase, 1-5 parts of rock sugar, 1-5 parts of honey, and a proper amount of purified water. The powder is processed by the following steps: softening, enzymatic hydrolysis, enzyme deactivation, disinfection, spray drying, filtering, powder collection, screening, package, and warehousing process of products. The preparation process of the multi-nutrition composite fruit powder is simple and reasonable, and the powder has abundant nutrition; the powder can be directly brewed and taken with safety and reliability; pigments, essence, and antiseptics are not added in the production process; the process has the advantages of high utilization rate of process raw materials without waste, and small loss of nutrient compositions; and the process completely accords with development trends of modern foodstuffs, such as safety, nutrition and convenience.

Description

technical field [0001] The invention relates to a preparation process of multi-nutrient compound fruit powder, which belongs to the technical field of agricultural product processing. Background technique [0002] At present, people's life rhythm is more and faster, but the demand for nutrition is getting higher and higher, so more and more nutritious fruit powder is favored by people, especially in winter, the weather is very cold, drink a cup of fruit Hot drinks gradually become a necessary thing for white-collar workers. However, most of the compound fruit powders on the market are prepared by chemical preparations, which not only have no nutrition, but also cause harm if consumed too much. Moreover, during the growth process of fruits, due to differences in weather, water, and nutrients, the size of the growth is different, and the size of the fruit is different. The size determines its use. At present, most of the smaller fruits are thrown away directly, resulting in a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00A61K36/00
Inventor 杨桂珍
Owner CHONGQING JIANJIAPING AGRI TECH DEV CO LTD