A kind of persimmon powder and preparation method thereof
A technology of persimmon powder and persimmon, which is applied to the functions of food ingredients, food ingredients containing gas, and food ingredients as taste improvers, etc. It can solve problems such as poor solubility and dispersibility, loss of nutrition and functions, and quality reduction of persimmon powder. Achieve good dispersibility and instant solubility, reduce astringency and small particle size
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Embodiment 1
[0022] A kind of persimmon powder is mainly prepared by the following method:
[0023] (1) Preparation of drying aid: In parts by weight, weigh the following raw material components: 5 parts of whey protein, 3 parts of maltodextrin, 2 parts of carboxymethyl-β-cyclodextrin and 0.5 parts of microcrystalline cellulose part; mix and stir the weighed raw material components until uniform, to obtain the drying aid, and set aside;
[0024] (2) Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C in a mass ratio of 5:2:3 until evenly prepared to obtain the color-protecting agent for subsequent use;
[0025] (3) In parts by weight, take the following raw material components:
[0026] 20 parts of persimmon, 3 parts of hemp seed, 2 parts of black sesame, 2 parts of white peony and 1 part of schisandra;
[0027] (4) Processing of persimmons: in parts by weight, eight or nine mature sweet persimmons are weighed, washed, peeled, and broken, then ...
Embodiment 2
[0032] A kind of persimmon powder is mainly prepared by the following method:
[0033] (1) Preparation of drying aid: In parts by weight, weigh the following raw material components: 8 parts of whey protein, 5 parts of maltodextrin, 4 parts of carboxymethyl-β-cyclodextrin and 0.7 parts of microcrystalline cellulose part; mix and stir the weighed raw material components until uniform, to obtain the drying aid, and set aside;
[0034] (2) Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C in a mass ratio of 5:2:3 until evenly prepared to obtain the color-protecting agent for subsequent use;
[0035] (3) In parts by weight, take the following raw material components:
[0036] 23 parts of persimmon, 4 parts of hemp seed, 4 parts of black sesame, 5 parts of white peony, 2 parts of schisandra;
[0037] (4) Processing of persimmons: in parts by weight, eight or nine mature sweet persimmons are weighed, washed, peeled, and broken, then ad...
Embodiment 3
[0042] A kind of persimmon powder is mainly prepared by the following method:
[0043] (1) Preparation of drying aid: In parts by weight, weigh the following raw material components: 10 parts of whey protein, 7 parts of maltodextrin, 5 parts of carboxymethyl-β-cyclodextrin and 1 part of microcrystalline cellulose part; mix and stir the weighed raw material components until uniform, to obtain the drying aid, and set aside;
[0044] (2) Preparation of color-protecting agent: mix citric acid, propylene glycol alginate and vitamin C in a mass ratio of 5:2:3 until evenly prepared to obtain the color-protecting agent for subsequent use;
[0045] (3) In parts by weight, take the following raw material components:
[0046] 25 parts of persimmon, 5 parts of hemp seed, 5 parts of black sesame, 6 parts of white peony, 3 parts of schisandra;
[0047] (4) Processing of persimmons: in parts by weight, eight or nine mature sweet persimmons are weighed, washed, peeled, and broken, then added ...
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