Loquat fruit powder and preparation method thereof
The technology of loquat fruit and loquat, which is applied in the field of product processing, can solve the problems of rough preparation method, neglect of nutrient content maintenance and the like, and achieve the effect of high carotene content
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[0031] The preparation method of loquat fruit powder of the present invention obtains by following method preparation:
[0032] a. Heat and stir loquat puree, white granulated sugar, maltodextrin, oxidized starch, citric acid and loquat color-protecting agent to obtain mixture A;
[0033] b. The mixture A is dried by spraying;
[0034] c. Remove impurities after sieving to obtain loquat fruit powder;
[0035] Wherein, the dosage of each component is: 60-70 parts by weight of loquat puree, 10-20 parts by weight of white granulated sugar, 20-30 parts by weight of maltodextrin, 0.5-1 part by weight of oxidized starch, and 0.1-0.3 parts by weight of citric acid parts, 0.001-0.003 parts by weight of loquat color protectant.
[0036] Further, as a preferred solution, the dosage of the above-mentioned components is: 62-68 parts by weight, 12-18 parts by weight of white granulated sugar, 22-28 parts by weight of maltodextrin, 0.6-0.8 parts by weight of oxidized starch, 0.15- 0.25 p...
Embodiment 1
[0053] A. Heat 60kg of loquat puree, 10kg of white sugar, 20kg of maltodextrin, 0.5kg of oxidized starch, 0.1kg of citric acid and 1g of loquat color protector to 80°C and stir to obtain mixture A;
[0054]B. The mixture A is dried by spraying;
[0055] C, remove impurities after sieving to obtain loquat fruit powder;
[0056] Wherein, the loquat color-protecting agent is composed of the following components by weight: sodium tripolyphosphate 40%, sodium iso-Vc 15%, β-cyclodextrin 6%, sodium edetate 0.5%, sodium chloride 38.5%.
[0057] Described loquat puree is made by following preparation method:
[0058] a. select intact, ripe fresh loquat fruit;
[0059] b. Wash the selected loquat fruit twice, the first time with sterilized water, and the second time with a rotating mechanical brush to scrub the loquat fruit, and spray tap water at the same time to rinse off the loquat Fluff on the peel, after cleaning, blanching at 90°C for 3 minutes, and then sieve to remove the wa...
Embodiment 2
[0067] A. Heat 70kg of loquat puree, 20kg of white granulated sugar, 30kg of maltodextrin, 1kg of oxidized starch, 0.3kg of citric acid and 3g of loquat color protectant to 85°C and stir to obtain mixture A;
[0068] B. The mixture A is dried by spraying;
[0069] C, remove impurities after sieving to obtain loquat fruit powder;
[0070] Wherein, the loquat color-protecting agent is composed of the following components by weight: sodium tripolyphosphate 40%, sodium iso-Vc 15%, β-cyclodextrin 6%, sodium edetate 0.5%, sodium chloride 38.5%.
[0071] Described loquat puree is made by following preparation method:
[0072] a. select intact, ripe fresh loquat fruit;
[0073] b. Wash the selected loquat fruit twice, the first time with sterilized water, and the second time with a rotating mechanical brush to scrub the loquat fruit, and spray tap water at the same time to rinse off the loquat Fluff on the peel, after cleaning, blanching at 95°C for 2 minutes, and then sieve to re...
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