Preparation method of freeze-dried chokeberry powder

A technology of rowan fruit and freeze-dried powder, which is applied in the direction of food science, etc., can solve the problems of polluting fruit juice, losing original efficacy, destroying the natural taste of fruit juice, etc., and achieves the effects of low packaging cost, reduced loss of heat-sensitive substances, and light weight

Active Publication Date: 2017-10-13
大连海升果业有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the processing and production of cloudy fruit and vegetable juices, mechanical high-temperature pressing is generally used to improve production efficiency. However, production under high-temperature conditions is likely to cause slow release of heavy metal components in metal containers and pressing equipment into the juice, contaminating the juice and destroying the natural taste of t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] (1) Preparation of turbid sorbus juice

[0025] 1. Production process

[0026] Select natural and mature fruits to ensure the best state of juice, nutrients and taste. At the same time, the raw fruits are processed at low temperature, and the most environmentally friendly cold pressing and pasteurization method is used. No sugar and additives are added to the greatest extent. It retains its nutrients and natural taste. The process is: cooling the raw materials in ice water, and then belt conveying, picking, bubbling cleaning, lifting, crushing, and squeezing the pomace after recovery, low-temperature concentration in the turbid juice tank, batch tank, sterilization filling, and obtaining Finished product. Specific steps are as follows:

[0027] 1) Raw materials: Raw materials come from Haicheng City, Liaoning Province.

[0028] 2) Belt conveying: raw materials are conveyed by belt.

[0029] 3) Raw material picking: the sundries and rotten and moldy fruits are manually picked ...

Example Embodiment

[0067] Example 1

[0068] The rowan fruit is cleaned by a bubbling washing machine, and then cold-pressed with a belt juicer at 4°C, and then concentrated at a temperature of 50°C, a steam pressure of 70Kpa, and a vacuum of 9Kpa. The pressure is 8bar and the sterilization temperature is 80℃ to obtain the turbid sorbus fruit juice. The turbid sorbus fruit juice is first passed through a 60-mesh sieve, then filtered through a 200-mesh sieve, and then frozen first, and then vacuum freeze-dried. After being crushed, it is passed through a 60-mesh sieve to obtain a dried sorbus jelly powder.

[0069] Among them, the specific conditions of vacuum freeze-drying are as follows: at a heating rate of 1.5°C / min, the temperature is raised from 0°C to 50°C and held for 350 minutes; and then at a heating rate of 0.4°C / min, the temperature is increased from 50°C to 60°C. ℃ and keep it for 350 minutes; then increase the temperature from 60℃ to 70℃ and keep it for 350 minutes at a rate of 0.4℃ / min...

Example Embodiment

[0078] Example 2

[0079] The rowan fruit is cleaned by a bubbling washing machine and then cold-pressed with a belt juicer at 6°C, and then concentrated at a temperature of 55°C, a steam pressure of 90Kpa, and a vacuum of 10Kpa. The pressure is 9bar and the sterilization temperature is 80℃ to obtain the turbid sorbus fruit juice. The turbid sorbus juice is first passed through a 60-mesh sieve, then filtered through a 200-mesh sieve, then frozen first, and then vacuum freeze-dried. After being crushed, it is passed through a 60-mesh sieve to obtain a dried sorbus jelly powder.

[0080] Among them, the specific conditions of vacuum freeze-drying are: at a heating rate of 2°C / min, the temperature is raised from 0°C to 45°C and held for 350 minutes; then at a heating rate of 0.2°C / min, the temperature is raised from 45°C to 55°C. ℃, and keep for 300 minutes; then the heating rate of 0.3 ℃ / min, from 55 ℃ to 65 ℃, and keep for 300 minutes; finally from 65 ℃ with a temperature drop rate...

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Abstract

A preparation method of freeze-dried chokeberry powder comprises the following steps: cleaning chokeberries, performing low-temperature cold squeezing on the cleaned chokeberries at 5 to 10 DEG C, performing concentration and pasteurization to obtain cloudy chokeberry juice, filtering the prepared cloudy chokeberry juice and freezing, and performing vacuum freeze drying to obtain the freeze-dried chokeberry powder. According to a common squeezing method, processing is conducted at 25 to 50 DEG C, and nutritional components, particularly thermosensitive substances are damaged easily, so that the nutritional substances are lost. Low-temperature cold squeezing is conducted at 5 to 10 DEG C, so that the cloudy chokeberry juice maintains the natural flavor and color of the raw materials, the nutritional components, anthocyanin and physiological active substances (vitamin E has an anti-ageing function, and sterol has skin-care effect and a function of enhancing human body metabolism), and the cold-pressing fruit juice has original fruit and original flavor and is good for health. The chokeberries are prepared into freeze-dried powder by a vacuum freeze-drying process.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and relates to a method for preparing freeze-dried rowan fruit powder. Background technique [0002] Rowan fruit belongs to Rosaceae Sorbus genus, deciduous tree, up to 10 meters, branchlets are thick, cylindrical, taupe, with small off-white lenticels, twigs are downy, gradually fall off, glabrous when old, winter buds grow up, oblong Oval, apex acuminate, with several reddish-brown scales, outside densely covered with off-white fluff. The fruit is nearly spherical, 6-8 mm in diameter, with persistent closed sepals. The flowering period is June and the fruiting period is September-October. The tree is a precious tree species with edible, medicinal, garden and ecological values. [0003] Studies have shown that rowan fruit is rich in flavonoids, anthocyanins, phenolic acids, sterols, terpenes and other components, among which anthocyanins have the highest content...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/00A23L2/04A23L2/08A23L2/12
CPCA23L2/04A23L2/08A23L2/12A23L2/39A23L33/00
Inventor 宋丽君秦武强胡伶刘捷孙江丽
Owner 大连海升果业有限责任公司
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