Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule-potato powder, and preparation methods thereof

A technology of potato flour and microcapsule powder, which is applied in food freezing, food forming, food science, etc., can solve the problem of large losses and achieve the effect of meeting nutritional and energy requirements

Pending Publication Date: 2020-03-24
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing fruit and vegetable solid beverages are obtained by spray-drying the fruit powder after homogenizing the concentrated fruit juice. Larger losses

Method used

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  • Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule-potato powder, and preparation methods thereof
  • Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule-potato powder, and preparation methods thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0027] The invention provides a kind of preparation method of fruit and vegetable microcapsule powder, comprises the following steps:

[0028] 1) crushing fruits and vegetables and beating to obtain fruit and vegetable slurry; adding 0.5-1.0% of fruit and vegetable mass citric acid and fruit and vegetable mass 1.0-1.5% vitamin C during the beating process;

[0029] 2) enzymatically hydrolyzing the fruit and vegetable slurry obtained in step 1) to obtain an enzymatic hydrolysis solution; the enzyme for enzymatic hydrolysis includes pectinase, the temperature of the enzymatic hydrolysis is 40-45° C., and the enzymatic hydrolysis time is 2-3 hours;

[0030] 3) Squeeze the enzymolysis solution obtained in step 2) to obtain squeezed juice;

[0031] 4) performing coarse filtration and ultrafiltration on the squeezed juice obtained in step 3) to obtain a filtrate;

[0032] 5) Concentrate the filtrate obtained in step 4) in a vacuum to obtain concentrated juice; the conditions for th...

Embodiment 1

[0054] How to prepare Instant Potato Flour:

[0055] (1) Select fresh potatoes without lesions and rot;

[0056] (2) wash away the silt foreign material on potato surface, remove epidermis;

[0057] (3) Cooking: put the processed potatoes in step (2) into a steamer for steam cooking for 20 minutes, and the cooking temperature is 105° C.;

[0058] (4) Refining: put the boiled potatoes on the beater, add water to the beater, the mass ratio of potatoes to water is 1:6, the beating time is 6 minutes, and the beater speed is 750 rpm, and the obtained Potato pulp;

[0059] (5) Colloid mill: Define the potato pulp on the colloid mill for 1.5 minutes; add β-cyclodextrin with 4% potato pulp quality, mix evenly, and avoid potato caking;

[0060] (6) Heat pump drying: use DHG-9245A heat pump dryer, dry at 70°C for 7 hours, until the moisture content is 10%;

[0061] (7) Powdering: adopt ST-02A high-speed pulverizer, control pulverization particle size at 80 mesh.

[0062] The prepar...

Embodiment 2

[0076] How to prepare Instant Potato Flour:

[0077] (1) Select fresh potatoes without lesions and rot;

[0078] (2) wash away the silt foreign material on potato surface, remove epidermis;

[0079] (3) Cooking: put the potatoes treated in step (2) into a steamer and steam cook for 30 minutes at a cooking temperature of 107° C. to fully gelatinize the potato flour and passivate the enzymes in the potatoes;

[0080] (4) Refining: Put the boiled potatoes on the beater, add water to the beater, the mass ratio of potatoes and water is 1:5, the beating time is 8 minutes, and the beater speed is 700 rpm, and the obtained Potato pulp;

[0081] (5) Colloid mill: Define the potato pulp on the colloid mill for 2 minutes; add 3% beta-cyclodextrin of the potato pulp quality, mix evenly, and avoid potato caking;

[0082] (6) Heat pump drying: DHG-9245A heat pump dryer with energy saving and high quality is adopted, and dried at 65°C for 7.5 hours;

[0083] (7) Powdering: adopt ST-02A h...

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Abstract

The invention relates to fruit and vegetable microcapsule powder, fruit and vegetable microcapsule-potato powder, and preparation methods thereof, belonging to the technical field of deep processing of fruits and vegetables. The preparation method of the fruit and vegetable microcapsule-potato powder comprises the following steps: smashing fruits; embedding modified starch and carrying out freeze-drying; subsequently subjecting potatoes to cleaning, peeling, steaming, grinding into thick liquid, grinding with a colloid mill, drying with a heat pump, and grinding into powder successively; and finally, mixing the fruit and vegetable microcapsule powder and potato powder under stirring. By adopting a microcapsule technology, nutritional ingredients and characteristic flavors of fruits and vegetables are greatly protected; fruit and vegetable juice and the potatoes are compounded to provide various nutrients and dietary fibers for human bodies, fat intake is reduced, and proper energy is provided; so fruit and vegetable microcapsule-potato powder is breakfast suitable for urban populations. The fruit and vegetable microcapsule-potato powder disclosed by the invention maintains the fragrance and delicate taste of fruits and vegetables, and is rich in dietary fibers, vitamins, minerals, anthocyanin, beta-carotene and other active ingredients, bright in color and luster and high in nutritional value.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and a preparation method thereof. Background technique [0002] According to the latest statistics from the Food and Agriculture Organization of the United Nations (FAO), as of 2016, my country's total fruit and vegetable output reached 708 million tons, and it has won the throne of "the world's largest fruit and vegetable producer", accounting for 39% of the global fruit and vegetable production, followed by India and the United States. . Fruits and vegetables are rich in dietary fiber, minerals, vitamins, various organic acids, aromatic substances, pigments, etc. In addition, fruits and vegetables also contain some enzymes, bactericidal substances and physiologically active ingredients with special functions, which can endow fruit and vegetable products with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/12A23L29/30A23P10/30
CPCA23L19/01A23L19/15A23L29/30A23P10/30A23V2002/00A23V2250/5118A23V2300/10A23V2300/20A23V2250/032A23V2250/708A23V2250/5114A23V2250/124
Inventor 安可婧徐玉娟余元善唐道邦卜智斌
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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