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Freeze-dried apple powder with low hygroscopicity and preparation method of freeze-dried apple powder

A low hygroscopicity, apple powder technology, applied in the field of food processing, can solve the problems of non-hygroscopic apple powder, low hygroscopicity, etc., and achieve the effects of easy operation, simple production equipment and rich nutrition

Inactive Publication Date: 2020-06-12
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, although mature apples have been deeply processed into apple powder and some results have been obtained, there is no process for maintaining stable and non-hygroscopic apple powder for a long time, which can ensure the quality and shelf life of apple powder. , providing a method for preparing apple powder with low hygroscopicity has important practical significance for solving the problems in the prior art

Method used

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  • Freeze-dried apple powder with low hygroscopicity and preparation method of freeze-dried apple powder
  • Freeze-dried apple powder with low hygroscopicity and preparation method of freeze-dried apple powder
  • Freeze-dried apple powder with low hygroscopicity and preparation method of freeze-dried apple powder

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Experimental program
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Effect test

Embodiment 1

[0031] A preparation method with low hygroscopicity freeze-dried apple powder, comprising the following steps:

[0032] 1) Select ripe apples to be peeled, cored, and mechanically crushed to obtain apple pulp;

[0033] 2) Under the condition of mechanical stirring, add auxiliary materials to 65 parts of apple pulp, the auxiliary materials include the following raw materials in parts by weight: 8.5 parts of distilled water, 21.2 parts of gluten powder, and 5.3 parts of β-glucan;

[0034] The conditions of the mechanical stirring are: rotating speed 600r / min, time 30min;

[0035] 3) Adjust the pH of the mixed apple pulp obtained in step 2) to 9, and then stir again under the condition of 600r / min mechanical stirring for 30min. After the stirring is completed, pre-freeze at -20°C for 24h, and then place it in a cold trap at a temperature lower than -40°C , freeze-dried in a vacuum freeze-drying device with a vacuum degree of less than 5Pa in a vacuum box for 48 hours, and then m...

Embodiment 2

[0037] 1) with the 1) of embodiment 1;

[0038] 2) Under the condition of mechanical stirring, add auxiliary materials to 75 parts of apple pulp, the auxiliary materials include the following raw materials in parts by weight: 4.5 parts of distilled water, 16.4 parts of gluten powder, 4.1 parts of β-glucan;

[0039] The conditions of the mechanical stirring are: rotating speed 600r / min, time 30min;

[0040] 3) 3) with embodiment 1.

Embodiment 3

[0042] 1) with the 1) of embodiment 1;

[0043] 2) Under the condition of mechanical stirring, add auxiliary materials to 65 parts of apple pulp, the auxiliary materials include the following raw materials in parts by weight: 8.5 parts of distilled water, 21.2 parts of gluten powder, 5.3 parts of hydroxypropyl methylcellulose;

[0044] The conditions of the mechanical stirring are: rotating speed 600r / min, time 30min;

[0045] 3) 3) with embodiment 1.

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Abstract

The invention discloses a preparation method of freeze-dried apple powder with low hygroscopicity. The preparation method comprises the following steps: 1. pretreating apples, and pulverizing the apples to obtain apple pulp; step 2, adding auxiliary materials into the apple pulp under a stirring condition to obtain mixed apple pulp; the auxiliary materials comprising the following raw materials inparts by weight: 0.5 to 8.5 parts of distilled water, 9.5 to 21.5 parts of vital gluten and 2.5 to 9 parts of polysaccharide; and 3, adjusting the pH value of the mixed apple pulp to 8-10, and carrying out continuous stirring uniformly, pre-freezing, freeze-drying, and crushing to obtain the apple powder. According to the invention, nutritional ingredients in apples are retained to the greatest extent; moreover, the interaction mode and the hygroscopicity characteristic among the apple pulp, the vital gluten and the polysaccharide are changed by adjusting the pH value, the freeze-dried applepowder with low hygroscopicity is produced, the method has the characteristics of simplicity in operation, reasonable process and the like, the product quality is improved, and the quality guarantee time is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a freeze-dried apple powder with low hygroscopicity and a preparation method thereof. Background technique [0002] Apple is a common temperate fruit, rich in various trace elements and vitamins, such as iron, vitamin B, C, E, and rich in calcium. It is recognized as one of the most nutritious healthy fruits. Due to the concentrated harvest and strong regional and seasonal characteristics, mature apples cannot be sold, stored and processed in time, resulting in huge waste of resources and economic losses. At present, apples are made into apple powder, which can not only solve the shortcomings of easy rot and deterioration due to the high water content of the fruit during storage, but also meet the needs of modern consumers for nutrition, convenience and diversification of food, and become the first choice for deep processing of apples. an important direction. [0003] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/125A23L33/185A23L3/44A23L3/3418
CPCA23L19/01A23L33/185A23L33/125A23L3/44A23L3/3418
Inventor 李晶魏玉杰李斌梁宏闪来昊江莎隋皓敏
Owner HUAZHONG AGRI UNIV
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