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Preparation method for instant longan powder

A production method and technology of instant powder, which are applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc., can solve the problems of economic losses, bad taste, and perishability of fruit farmers, and achieve enhanced Coordination, guarantee of taste and flavor, effect of lowering cholesterol

Inactive Publication Date: 2017-05-10
罗城仫佬族自治县明亿农业开发农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Longan skin is thin and juicy, and it is very perishable after ripe fruit picking. If it cannot be sold in a short time, it will bring great economic losses to the fruit farmers. Therefore, there is an urgent need for a longan fruit that can be made into a finished or semi-finished product that is easy to preserve. method to maximize the protection of fruit growers' income; longan instant powder can maintain the nutritional content of longan fruit relatively completely, and the nutrients can be absorbed more easily when taken after mixing. Longan instant powder can also be added as a flavoring agent Into other raw materials to process other foods, such as cakes, biscuits and other foods
[0006] To sum up, the process of making instant longan powder can promote the economic benefits and benefits of the longan industry. At this stage, there are few studies on the production of instant longan powder. The existing instant longan powder often has disadvantages such as poor taste or easy moisture absorption. Cannot meet the needs of today's consumer population

Method used

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  • Preparation method for instant longan powder

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A kind of preparation method of longan instant powder, specifically comprises the following steps:

[0039] (1) Raw materials: select longan with yellowish-brown skin and full shell, wash it with water, remove the longan shell and core, and keep the longan pulp;

[0040] (2) Juicing: get 10kg of longan pulp described in step (1), mix it with 50kg of deionized water, then put it into a juice extractor and squeeze, cross a 20-mesh sieve to obtain longan juice;

[0041] (3) Enzymolysis: Add mixed enzymes to the longan juice described in step (2) by using the compound enzymatic hydrolysis method, then enzymolyze at 45°C for 2.5 hours, then put it in a water bath at 90°C for 5 minutes, filter and retain the filtrate Wherein, described mixed enzyme is pectinase and cellulase, and the mass ratio of described pectinase and cellulase is 1:1.1; Wherein, described pectinase is made of protopectinase, pectin A Ester hydrolase and pectinase are mixed according to the mass ratio of 3:...

Embodiment 2

[0047] A kind of preparation method of longan instant powder, specifically comprises the following steps:

[0048] (1) Raw materials: select longan with yellowish-brown skin and full shell, wash it with water, remove the longan shell and core, and keep the longan pulp;

[0049] (2) Juicing: get 10kg of longan pulp described in step (1), mix it with 50kg of deionized water, then put it into a juice extractor and squeeze, cross a 20-mesh sieve to obtain longan juice;

[0050] (3) Enzymolysis: Add mixed enzymes to the longan juice described in step (2) by using the compound enzymatic hydrolysis method, then enzymolyze at 45°C for 2.5 hours, then put it in a water bath at 90°C for 5 minutes, filter and retain the filtrate Wherein, described mixed enzyme is pectinase and cellulase, and the mass ratio of described pectinase and cellulase is 1:1.1; Wherein, described pectinase is made of protopectinase, pectin A Ester hydrolase and pectinase are mixed according to the mass ratio of ...

Embodiment 3

[0056] A kind of preparation method of longan instant powder, specifically comprises the following steps:

[0057] (1) Raw materials: select longan with yellowish-brown skin and full shell, wash it with water, remove the longan shell and core, and keep the longan pulp;

[0058] (2) Juicing: get 10kg of longan pulp described in step (1), mix it with 50kg of deionized water, then put it into a juice extractor and squeeze, cross a 20-mesh sieve to obtain longan juice;

[0059] (3) Enzymolysis: Add mixed enzymes to the longan juice described in step (2) by using the compound enzymatic hydrolysis method, then enzymolyze at 45°C for 2.5 hours, then put it in a water bath at 90°C for 5 minutes, filter and retain the filtrate Wherein, described mixed enzyme is pectinase and cellulase, and the mass ratio of described pectinase and cellulase is 1:1.1; Wherein, described pectinase is made of protopectinase, pectin A Ester hydrolase and pectinase are mixed according to the mass ratio of ...

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Abstract

The invention provides a preparation method for instant longan powder and belongs to the field of food processing. The preparation method for the instant longan powder comprises the following steps: firstly, selecting high-quality longan; cleaning and then taking pulp; mixing pulp with deionized water, wherein the weight of the deionized water is 5 times of the weight of the pulp; putting into a juice extractor for juicing; adopting a compound enzymolysis method for performing enzymolysis on the extracted longan juice; adding a certain amount of drying agent and auxiliaries into the filtrate after the enzymolysis; adopting a spray drying method for drying under the conditions of feeding rate at 12-16rpm, air feeding temperature at 220 DEG C, air outlet temperature at 70 DEG C and rotating speed of sprayer at 400-500rpm, thereby acquiring the instant longan powder. The instant longan powder prepared according to the preparation method is in the form of powder, has unique fragrance and sweetness of longan, is difficult to absorb moisture in air and has the functions of resisting ageing and reducing blood pressure.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a method for preparing longan instant powder. [0003] 【technical background】 [0004] Longan is rich in glucose, sucrose and protein, etc., and its iron content is relatively high. It can increase heat energy and supplement nutrition while promoting hemoglobin regeneration, thereby achieving the effect of nourishing blood. Every 100g longan pulp contains 12%-23% of total sugar %, glucose 26.91%, tartaric acid 1.26%, protein 1.41%, fat 0.45%, vitamin C 163.7mg, vitamin K 196.6mg, and vitamin B 1 , B 2 , P, etc., processed into dried fruits, each 100g contains 74.6g of sugar, 35mg of iron, 2mg of calcium, 110mg of phosphorus, 1200mg of potassium and other minerals, as well as a variety of amino acids, saponin, X-glycine, tannin, Choline, etc., have a strong nourishing ability. Longan also has the effect of replenishing qi and blood. It is suitable for patients with physica...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/5114A23V2250/5022A23V2250/5112A23V2200/14A23V2250/21A23V2200/318
Inventor 莫三儒
Owner 罗城仫佬族自治县明亿农业开发农民专业合作社
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