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Method for preparing astringency-removed persimmon instant powder through spray freeze-drying method

A spray freeze-drying and persimmon technology, which is applied in the field of food and food processing, can solve the problems of single form, short storage time, and poor taste, and achieve the effects of easy operation, industrial production, and simple process

Inactive Publication Date: 2020-04-10
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems of single persimmon product form, poor taste, short storage time and instant powder at the present stage, and provides a method for preparing deastringent persimmon instant powder by spray freeze-drying

Method used

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  • Method for preparing astringency-removed persimmon instant powder through spray freeze-drying method
  • Method for preparing astringency-removed persimmon instant powder through spray freeze-drying method

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A method for preparing deastringent persimmon instant powder by spray freeze-drying method, comprising the following steps:

[0033] (1) Deastringency: Soak persimmons in the treatment solution at 35°C, add 5 drops of hydrochloric acid dropwise, and soak for 18 hours; the treatment solution is: 40 parts of illite, 30 parts of stable chlorine dioxide solution, calcium citrate 5 parts, 100 parts of water;

[0034] (2) Peeling and removing the core: remove the persimmon skin from the persimmon in step (1), and remove the fruit pedicle and persimmon seed;

[0035] (3) Wet ultrafine pulverization: Add 1kg of peeled and pitted persimmon meat to 0.1kg of ice water, then add 11g of calcium phosphate, 385g of fermented pomelo peel, and wet pulverize to 80 mesh with a cutting type wet ultrafine pulverizer;

[0036] (4) Tempering: Grind 4 times by colloid mill, homogenize 3 times by high-pressure homogenizer, and filter 5 times with non-woven fabric;

[0037] (5) Spray freeze-dr...

Embodiment 2

[0040] A method for preparing deastringent persimmon instant powder by spray freeze-drying method, comprising the following steps:

[0041] (1) Deastringency: Soak persimmons in the treatment solution at 40°C, add 10 drops of hydrochloric acid dropwise, and soak for 16 hours; the treatment solution is: 50 parts of illite, 20 parts of stable chlorine dioxide solution, calcium citrate 1 part, 100 parts of water;

[0042] (2) Peeling and removing the core: remove the persimmon skin from the persimmon in step (1), and remove the fruit pedicle and persimmon seed;

[0043] (3) Wet ultrafine grinding: Add 1 kg of peeled and de-pitted persimmon meat to 0.3 kg of ice water, then add 65 g of calcium phosphate and 325 g of fermented pomelo peel, and wet grind to 100 mesh;

[0044] (4) Tempering: Grind 5 times with a colloid mill, homogenize 2 times with a high-pressure homogenizer, and filter 3 times with a non-woven fabric;

[0045] (5) Spray freeze-drying: adjust the parameters of th...

Embodiment 3

[0048] A method for preparing deastringent persimmon instant powder by spray freeze-drying method, comprising the following steps:

[0049] (1) Deastringency: Soak persimmons in the treatment solution at 38°C, add 5 drops of hydrochloric acid dropwise, and soak for 17 hours; the treatment solution is: 45 parts of illite, 25 parts of stable chlorine dioxide solution, calcium citrate 3 parts, 100 parts of water;

[0050] (2) Peeling and removing the core: remove the persimmon skin from the persimmon in step (1), and remove the fruit pedicle and persimmon seed;

[0051] (3) Wet ultrafine grinding: Add 1 kg of peeled and de-pitted persimmon meat to 0.2 kg of ice water, then add 36 g of calcium phosphate, 360 g of fermented pomelo peel, and wet grind to 100 mesh;

[0052] (4) Tempering: Grind 5 times with a colloid mill, homogenize 3 times with a high-pressure homogenizer, and filter 5 times with a non-woven fabric;

[0053] (5) Spray freeze-drying: adjust the parameters of the s...

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Abstract

The invention, which belongs to the field of food and food processing, particularly relates to a method for preparing astringency-removed persimmon instant powder through a spray freeze-drying method.Tannic acid (also called tannic acid) is removed by adopting a stable chlorine dioxide solution and calcium citrate, so that the influence on the absorption of trace elements such as calcium, iron, and magnesium of the human body is reduced. In the subsequent process, the taste is further adjusted through citric acid, and tannic acid is removed again. And the nutrition is enhanced and the taste is improved by fermenting the shaddock peel. The taste of the persimmons is adjusted by adding the calcium citrate, the calcium phosphate, the shaddock peel and the like. Meanwhile, the taste and the like are improved and the nutritional ingredients are not damaged by adopting wet superfine grinding and spray freeze drying in the preparation process.

Description

technical field [0001] The invention belongs to the field of food and food processing, and in particular relates to a method for preparing deastringent persimmon instant powder by a spray freeze-drying method. Background technique [0002] Ready-to-eat convenient snacks are loved by the public. But the main raw material of existing instant powder contains more additives, is not suitable for long-term use. And it is prepared by adding supplementary materials such as sugar, oil, egg, dairy products, etc., the nutritional value is not high, and there are many additives. [0003] Persimmon, also known as Zhu Guo, contains a lot of carbohydrates, a small amount of fat, protein, calcium, phosphorus, iron and Vc, etc. It is rich in nutritional value and has high medical and health care functions. However, because fresh persimmons contain polyphenolic compound tannins, the taste is hard and astringent; the material basis of the astringent persimmon is tannic acid (also known as ta...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20A23P10/22
CPCA23L19/01A23L5/27A23L5/276A23L5/20A23P10/22A23V2002/00A23V2200/14
Inventor 陶海腾崔波于滨赵海波刘鹏飞
Owner QILU UNIV OF TECH
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