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Preparation method of euli freeze-dried powder and euli health product

A technology of freeze-dried powder and health products, which is applied in food freezing, food ingredients, food preservation, etc., can solve the problems of loss of amino acid and active calcium components, failure to maintain the nutritional value of Prune fruit, loss of nutritional value of Plum fruit, etc. Achieve excellent eating experience, retain nutritional value, and increase shelf life

Active Publication Date: 2021-12-28
NINGXIA MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing methods of Plum fruit include drying, drying, cooking for canning, fermenting for enzymes, wine making, etc. However, these processing methods all have the disadvantages of losing or deteriorating the nutritional value of Plum fruit to varying degrees, and cannot maintain the original quality of Plum fruit. Some nutritional value, especially the loss of amino acids and active calcium components, greatly reduces the nutritional value of Oligo

Method used

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  • Preparation method of euli freeze-dried powder and euli health product

Examples

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preparation example Construction

[0037] In the present embodiment, the preparation method of the freeze-dried powder of Ou Li includes the following steps:

[0038] S01: Fruit selection: Eliminate immature, damaged or rotten Prunus fruits.

[0039] S02: Cleaning: Clean the surface of the fruit, remove the core, slice into 0.1cm-2cm slices, and set aside. As a preference, during the cleaning process, a salt solution with a mass fraction of 2% to 5% can be used for cleaning and soaking for 5 to 10 minutes. The fresh fruit is fuller, and at the same time, the taste of the prunes is improved, making it more flavorful.

[0040] S03: Greening: after the step of "cleaning", the plums are put in water at 100°C for 5 minutes to 10 minutes, and the purpose of curing is to make the fruit of the plums taste sweet and not astringent.

[0041] S04: Air-drying: After the step of "killing green", place the prunes in the air at 5°C-20°C for 2h-3h. The purpose of air-drying is to remove the water attached to the surface of t...

Embodiment 1

[0064] Embodiment 1: the preparation of Ou Li freeze-dried powder

[0065] Fruit selection: Remove immature, damaged or rotten Oli fruit.

[0066] Cleaning: Clean the surface of the fruit, remove the core, slice into 0.1cm-2cm slices, and set aside.

[0067] Fixing: after the step of "cleaning", the plums are placed in water at 100°C for 5 minutes.

[0068] Air-drying: after the step of "killing the green", place the prunes at 5°C to air-dry naturally for 2 hours.

[0069] Pre-cooling: After the step of "air-drying", the Oli is pre-frozen to -60°C in the freezer. The pre-cooling process is as follows:

[0070] (1) Cool from the initial pre-cooling temperature to -4°C, the temperature drop rate is 15°C / h, the temperature drops to -4°C, and maintain for 1h;

[0071] (2) 0 is cooled from -4°C to -40°C, the temperature drop rate is 10°C / h, when the temperature drops to -20°C, -30°C, and -40°C, maintain it for 1h respectively;

[0072] (3) Cool from -40°C to -60°C, the temperat...

Embodiment 2

[0081] Embodiment 2: the preparation of Ou Li freeze-dried powder

[0082] Fruit selection: Remove immature, damaged or rotten Oli fruit.

[0083] Cleaning: Clean the surface of the fruit, remove the core, slice into 0.1cm-2cm slices, and set aside.

[0084] Fixing: after the step of "cleaning", the plums are placed in water at 100°C for 10 minutes.

[0085] Air-drying: after the step of "killing the green", place the prunes at 5°C to air-dry naturally for 3 hours.

[0086] Pre-cooling: After the step of "air-drying", the Oli is pre-frozen to -80°C in the freezer. The pre-cooling process is as follows:

[0087] (1) Cool from the initial pre-cooling temperature to -4°C, the temperature drop rate is 20°C / h, the temperature drops to -4°C, and maintain for 1h;

[0088] (2) 0 is cooled from -4°C to -40°C, the temperature drop rate is 15°C / h, when the temperature drops to -20°C, -30°C, and -40°C, maintain it for 1h respectively;

[0089] (3) Cool from -40°C to -60°C, the temperatu...

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Abstract

The invention discloses a method for preparing freeze-dried powder of oleracea, which belongs to the technical field of food processing. In this method, vacuum freeze-drying of Ou plum and drying under the protection of an inert gas prevents the oxidative deterioration of nutrients in Ou plum fruit, adopts the process of slow gradient pre-freezing and gradient slow sublimation, and obtains Ou plum freeze-dried powder to ensure that the nutrients in Ou plum fruit The moisture is effectively removed, reducing the moisture content of Ou Li freeze-dried powder, and the produced Ou Li freeze-dried powder has excellent color and fluffiness. The invention also discloses a health care product of freeze-dried powder of Ou plum. The freeze-dried powder of Ou plum is mixed with a predetermined proportion of additives and molded to produce the freeze-dried powder of Ou plum health product. The obtained Plum freeze-dried powder health care product is resistant to storage, convenient for transportation, good in taste, effectively retains the nutritional components of Plum fruit, and has broad commercial prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing freeze-dried Olime powder and Olime health care products. Background technique [0002] Cerasus humilis (scientific name: Cerasus humilis), also known as Caguo, Cerasus humilis, Suanding, Shanmeizi, Xiaoliren, etc. The fruit of Cerasus humilis is red, yellow, purple, bright and attractive, and the fruit tastes delicious. It is a high-end fruit in the city. best choice. Plums are rich in elements needed by the human body. According to measurements, every 100 grams of prunes fresh fruit contains 1.5 grams of protein, 47 mg of vitamin C, 360 mg of calcium, and 58 mg of iron. Ou Li is also rich in sugar, vitamin B, various trace elements and 17 kinds of amino acids necessary for the human body. The edible rate of the fruit can reach more than 90%, the juice yield is about 80%, and the soluble solids are 10%-15%. In particular, the contents...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/00A23B7/024
CPCA23B7/024A23L19/01A23L33/00A23V2002/00A23V2200/30A23V2300/10A23V2300/20A23V2250/612
Inventor 付雪艳郭东燕董琳
Owner NINGXIA MEDICAL UNIV
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