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Total mulberry powder and preparation method thereof

A technology of mulberry powder and mulberry leaves, which can be used in food preservation, fruit and vegetable preservation, food ingredients as taste improvers, etc. It can solve the problems of bitter taste of mulberry leaves, high sweetness of mulberries, and slow drying speed, and achieve broad market prospects , prolong the shelf life and improve the powder extraction rate

Pending Publication Date: 2019-08-16
山东圣源绿色食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make up for the deficiencies in the prior art, the present invention provides a whole mulberry powder and a preparation method thereof. The whole mulberry powder prepared by the method has high utilization of mulberry and mulberry leaves, and not only solves the problem of high sweetness of mulberry and low powder yield. , the problem of slow drying speed, and solve the problem of bitter taste and inedibility of mulberry leaves, the prepared whole mulberry powder has moderate sweetness and good taste

Method used

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  • Total mulberry powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Beating: Select 9 mature mulberries and mulberry leaves of 3-year-old mulberry trees in July, and beat the mulberries and mulberry leaves respectively. After treatment, the particle size of the mulberry pulp is 400-600 nanometers, and the particle size of the mulberry leaf pulp 2~3 microns;

[0025] (2) Mixing: mixing the mulberry pulp and mulberry leaf pulp after beating in step (1) evenly at a mass ratio of 4:1 to prepare a mixed slurry;

[0026] (3) Drying: The mixed slurry in step (2) is dried by centrifugal spray drying method, the inlet temperature is 150°C, the outlet temperature is controlled at 70°C, and the atomizer speed is controlled at 6000 rpm; the dried solid powder The fluidized bed is used for secondary drying, the inlet air temperature is 90°C, and the outlet air temperature is 50°C. After drying, the whole mulberry powder has a moisture content of 5wt% whole mulberry powder.

Embodiment 2

[0028] (1) Beating: Select 8 mature mulberries and mulberry leaves of 4-year-old mulberry trees in August, and beat the mulberry and mulberry leaves respectively. 1~2 microns;

[0029] (2) Mixing: mixing the mulberry pulp and mulberry leaf pulp after beating in step (1) evenly at a mass ratio of 5:1 to prepare a mixed slurry;

[0030] (3) Drying: The mixed slurry in step (2) is dried by centrifugal spray drying method, the inlet temperature is 145°C, the outlet temperature is controlled at 65°C, and the atomizer speed is controlled at 7000 rpm; the dried solid powder The fluidized bed is used for secondary drying, the inlet air temperature is 80°C, and the outlet air temperature is 45°C. After drying, the whole mulberry powder has a moisture content of 6wt% whole mulberry powder.

Embodiment 3

[0032] (1) Beating: Select 9 mature mulberries and mulberry leaves of 5-year-old mulberry trees in September, and beat the mulberries and mulberry leaves respectively. After treatment, the particle size of the mulberry pulp is 400-800 nanometers, and the particle size of the mulberry leaf pulp is 1~3 microns;

[0033] (2) Mixing: mix the mulberry pulp and mulberry leaf pulp after beating in step (1) evenly at a mass ratio of 7:1 to prepare a mixed slurry;

[0034] (3) Drying: The mixed slurry in step (2) is dried by centrifugal spray drying method, the inlet temperature is 140°C, the outlet temperature is controlled at 60°C, and the atomizer speed is controlled at 8000 rpm; the dried solid powder The fluidized bed is used for secondary drying, the inlet air temperature is 70°C, and the outlet air temperature is 40°C. After drying, the whole mulberry powder has a moisture content of 8wt% whole mulberry powder.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to total mulberry powder and a preparation method thereof. According to the method, mulberries and mulberry leaves are pulped into different particle sizes, centrifugal spray drying is performed after mixing, secondary drying is performed by the aid of a fluidized bed, and the total mulberry powder is obtained after drying. The mulberry leaves are used as carriers, mulberry and mulberry leaf particles with different particle sizes are controlled, mulberry components are attached to the surfaces of the mulberry leaves in the drying process, the viscosity of the mulberries in the drying process is reduced, spray drying can be performed, and powder yield is obviously improved. The bitter taste of the mulberry leaves is improved by the sweet taste of the mulberries, and blood glucose reducing components in the mulberry leaves are beneficial to diabetics using mulberry products. Besides, nutritional components of the mulberries and mulberry leaves are retained, any chemical reagents are not added, and the total mulberry powder is natural, healthy and environment-friendly green food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a whole mulberry powder and a preparation method thereof. Background technique [0002] Mulberry has another name called mulberry jujube, mulberry fruit, etc., and is the ripe fruit of the perennial woody plant mulberry tree. Mulberry belongs to the "medicine and food homology" fruit, which is rich in vitamins, carotene, minerals and other nutrients, and also contains functional ingredients such as anthocyanins and resveratrol, which have good anti-oxidation, anti-aging, anti-cancer, Anti-viral, anti-ulcer effects. The harvest period of mulberry is short, and its storage and transportation ability is poor, so it is easy to rot and deteriorate after harvest. The sugar content of mulberry is high, so it is not suitable for diabetics. Due to the high sugar content of mulberry, people suffering from hyperglycemia, hyperlipidemia, obesity, dental caries and other diseases sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L19/00A23L5/00A23B7/154
CPCA23L33/00A23L19/01A23L5/00A23B7/154A23V2002/00A23V2200/16A23V2200/30A23V2200/302A23V2200/308A23V2200/328A23V2200/3262A23V2200/32A23V2300/10
Inventor 于滨崔波张建福陶海腾刘鹏飞张腾腾吴正宗王涛
Owner 山东圣源绿色食品科技有限公司
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