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Preparation method of raspberry powder

A technology of raspberry and preparation steps, which is applied in the field of preparation of raspberry powder, can solve the problems of destruction of nutrients in raspberry powder, unfavorable nutritional value of raspberry powder, complex preparation process, etc., and achieve the improvement of indicators such as content and good flush The effect of improving indicators such as tonality and content

Inactive Publication Date: 2018-12-14
陕西宏达植物化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing raspberry powder preparation process, many other raw materials are mixed, which is not conducive to the full play of the nutritional value of the raspberry powder itself, and the preparation process is relatively complicated, which easily causes the destruction of nutrients in the raspberry powder, and the production cost higher

Method used

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  • Preparation method of raspberry powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of raspberry powder, comprising the following preparation steps:

[0022] Step 1. After the raspberry raw material is checked and accepted, it is pretreated by removing impurities, crushing to 20 mesh, and putting it into a tank. Add distilled water with 10 times the mass of raspberry to the pretreated raspberry raw material and heat it to 100 ℃ water extraction three times, each time for 1.5 hours, filtered, and combined the three extracts.

[0023] Step 2: Concentrate the extract at a temperature of 70°C and a vacuum of 0.03MPa for 50 minutes to form an extract, and then spray dry it at a temperature of 70°C and a pressure of 30mm (300Pa) in a water column for 60 minutes. Spray-dry until the moisture content is less than 10%, crush to 80 mesh, pack, and sterilize at 105°C for 2 hours.

Embodiment 2

[0025] A preparation method of raspberry powder, comprising the following preparation steps:

[0026] Step 1. After the raspberry raw material is checked and accepted, it is pretreated by removing impurities, crushing to 25 mesh, and putting it into a tank. Add distilled water with 11 times the mass of raspberry to the pretreated raspberry raw material and heat it to 90 ℃ water extraction three times, each time for 1.8 hours, filtered, and combined the three extracts.

[0027] Step 2: Concentrate the extract at a temperature of 65°C and a vacuum of 0.01MPa for 55 minutes to form an extract, and then spray dry it at a temperature of 65°C and a pressure of 40mm (400Pa) in a water column for 70 minutes. It is spray-dried until the moisture content is less than 10%, crushed to 100 mesh, packaged, and sterilized at 100°C for 2.5 hours to obtain the finished product.

Embodiment 3

[0029] A preparation method of raspberry powder, comprising the following preparation steps:

[0030] Step 1. After the raspberry raw material is checked and accepted, it is pretreated by removing impurities, crushing to 30 mesh, and putting it into a tank. Add distilled water with 12 times the mass of raspberry to the pretreated raspberry raw material and heat it to 110 ℃ water extraction three times, 1.2 hours each time, filter, and combine the three extracts.

[0031] Step 2: Concentrate the extract for 45 minutes at a temperature of 75°C and a vacuum of 0.05MPa to form an extract, then spray dry it at a temperature of 75°C and a pressure of 20mm (200Pa) in a water column for 50 minutes, It is spray-dried until the moisture content is less than 10%, crushed to 90 mesh, packaged, and sterilized at 110°C for 1.5 hours to obtain the final product.

[0032] In above embodiment, the acceptance standard of raspberry raw material is as shown in table 1:

[0033] Table 1 Acceptan...

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Abstract

The invention discloses a method for preparing raspberry powder. The method comprises the following steps: 1, preprocessing a raspberry raw material, and performing water extraction to obtain an extract; and 2, concentrating the extract, and performing spray drying, crushing, packaging and sterilization to obtain the raspberry powder. The raspberry powder obtained in the invention is brown, has aslightly puckery taste, has the inherent taste and smell of raspberries, has no peculiar smell, is powdery, has a good brewing property, and contains no visible foreign impurities. The content of general flavones in the raspberry powder can reach 4.0 g / 100 g, and the net content negative deviation value, the sensory index, the physical and chemical indexes and the microbial index of the raspberrypowder meet standard requirements; low temperature treatment is used in the concentrating and spray drying of the preparation method, so active components in the raspberry powder are maximally protected from being lost, the raspberry powder does not change qualitatively, and the color, taste, content and other indexes of the raspberry powder are greatly improved; and the preparation method has theadvantages of simplicity and low cost.

Description

technical field [0001] The invention relates to the technical field of preparation methods of solid beverages, in particular to a preparation method of raspberry powder. Background technique [0002] Raspberry fruit is quite rich in vitamin A, vitamin C, calcium, potassium, magnesium and other nutrients as well as a lot of fiber. For every 100 grams of raspberries, water accounts for 87%, contains 0.9 grams of protein, 4.7 grams of fiber, and can provide 209.3 kilojoules of heat. Raspberries are effective in relieving cardiovascular conditions such as angina, but can sometimes cause mild diarrhea. Raspberry fruit is sweet and sour, and has the reputation of "golden fruit". Raspberries are rich in salicylic acid, phenolic acid and other substances. Salicylic acid is called "natural aspirin", which is widely used for analgesia, antipyretic, anticoagulation, and can effectively prevent blood clots. Long-term consumption of raspberries can effectively protect the heart and p...

Claims

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Application Information

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IPC IPC(8): A23P10/40
CPCA23L2/39A23L33/10A23P10/40
Inventor 焦伟贾科平崔梦
Owner 陕西宏达植物化工有限公司
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