Natural fruit and vegetable powder and preparation method thereof

Abstract

The invention discloses a natural fruit and vegetable powder and a preparation method thereof, and belongs to the field of food processing. The natural fruit and vegetable powder comprises the raw materials: a citrus powder, a water chestnut powder, a grape powder, a zizania aquatica powder, a lemon powder, a carrot powder, a bitter gourd powder, a pumpkin powder, a tomato powder, sucrose, and auxiliary materials; the auxiliary materials comprise maltodextrin, lecithin, isolated soy protein and glucomannan. The natural fruit and vegetable powder is prepared through the steps of preparing a fine powder, batching, cooking thoroughly, drying, crushing and the like. The natural fruit and vegetable powder has the following advantages: the preparation process is simple, the added auxiliary materials promote fusion of various raw materials, all the components are allowed to be mixed and emulsified completely and uniformly, and the reconstituability of the natural fruit and vegetable powder is improved; at the same time, all the raw materials are interacted with each other, and the nutrition and health-care functions of the natural fruit and vegetable powder are strengthened.

Description

[0001] 【Technical field】

[0002] The invention relates to the field of food processing, in particular to a natural fruit and vegetable powder and a preparation method thereof.

[0003] 【Background technique】

[0004] In order to be able to eat all kinds of fruits and vegetables all year round, making them into various fruit and vegetable products has become a hot topic in advanced countries in the world. Direct processing of fresh fruits and vegetables into vegetable powder is a processing method that has emerged in recent years. With its unique form of material existence, it emerges with the needs of modern industrial progress, showing its unique advantages. Fresh fruits and vegetables are processed into vegetable powder, and its moisture content is lower than 6%, which reduces the loss caused by rot. Moreover, its low water content reaches the level that microorganisms cannot use it, and the activity of the contained enzymes is also inhibited, which can greatly reduce the co...