Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof

Abstract

The invention belongs to the field of food processing, and relates to instant fruit and vegetable powder rich in flavonoid compounds and a preparation method thereof. The instant fruit and vegetable powder comprises the following components (by weight): 10-35 parts of mixed water chestnut powder; 15-30 parts of mulberry powder, 15-25 parts of orange peel powder, 5-15 parts of hawthorn powder, 5-15parts of sophora japonica powder, 10-20 parts of microencapsulated pueraria flavone powder, 5-15 parts of microencapsulated buckwheat flavone powder, 10-25 parts of grape powder, 5-15 parts of blueberry powder, 10-30 parts of propolis freeze-dried powder, 0.1-1 part of a compound sweetening agent and 5-15 parts of a compound acidulant. The flavonoid content of the instant fruit and vegetable powder is as high as 17%, and the instant fruit and vegetable powder has various physiological activities of lowering lipid, resisting thrombus, resisting oxidation and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an instant fruit and vegetable powder rich in flavonoids and a preparation method. Background technique [0002] The Maillard reaction is a series of complex chemical reactions between the amino groups of proteins, amino acids and other compounds and the carbonyl groups of reducing sugars. This reaction will eventually produce brown or even black macromolecules, and flavonoids are distributed in the plant kingdom It is very wide, and most of it exists in the form of glycosides or carbon sugars combined with sugar in plants, and it also exists in free form. Flavonoids are the main way and key action site to inhibit the formation of Maillard reaction hazards in different processing processes, and the antioxidant properties of flavonoids can inhibit the harmful substances. A large number of studies have shown that flavonoids have pharmacological activities such as lowerin...

AI Technical Summary

Problems solved by technology

[0004] However, the existing commercially available fruit and vegetable products do not pay attention to the formation of flavonoids during the preparation process, but only use the external quality of the product such as color, texture, etc. as the basis for optimizing the processing technology and parameters. Therefore, the existing commercially available The content of flavonoids in fruit and vegetable products is relatively low, generally below 1 mg / g. Eating these commercially available fruit and vegetable products can hardly exert the beneficial effects of flavonoids on inhibiting cardiovascular and cerebrovascular diseases.