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Preparation method of composite fruit and vegetable powder

The technology of fruit and vegetable powder and mango freeze-dried powder is applied in the directions of preservation of fruits and vegetables, forming of food, function of food ingredients, etc. Good industrial prospects, convenient to eat, and the effect of prolonging storage time

Pending Publication Date: 2020-10-02
海南惠民农产品出口配送有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fruit and vegetable mixed products are a new form of fruit and vegetable processing, but if prepared by traditional processing methods, the obtained fruit and vegetable mixed products are prone to browning, have low nutritional value, are inconvenient to store, and need to use preservatives, etc.

Method used

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  • Preparation method of composite fruit and vegetable powder
  • Preparation method of composite fruit and vegetable powder
  • Preparation method of composite fruit and vegetable powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of composite fruit and vegetable powder, comprising the following steps:

[0041] (1) Select fresh yams and bananas, wash and peel them, cut yams and bananas into 6mm thick slices respectively, and soak them for 20 minutes with 0.05% citric acid by mass fraction;

[0042] (2) Vacuum freeze-drying the soaked yam slices and banana slices at a cold trap temperature of -40°C, a vacuum degree of 100Pa, and a heating plate temperature of 60°C for 16 hours to obtain yam freeze-dried tablets and banana freeze-dried tablets;

[0043] (3) Select fresh jackfruit and mango, wash, peel and remove the core, cut the mango into thin slices with a thickness of 0.5cm, and blanch the sliced ​​mango and jackfruit meat separately, and the blanching temperature of both is 70 ℃, blanching time is 15s;

[0044] (4) Freeze-dry the blanched mango slices and jackfruit meat respectively. The freeze-drying temperature of the mango slices is 30° C., and the freeze-drying time i...

Embodiment 2

[0048] A preparation method of composite fruit and vegetable powder, comprising the following steps:

[0049] (1) Select fresh yams and bananas, wash and peel them, cut yams and bananas into 6mm thick slices respectively, and soak them for 20 minutes with 0.05% citric acid by mass fraction;

[0050] (2) Vacuum freeze-drying the soaked yam slices and banana slices at a cold trap temperature of -40°C, a vacuum degree of 100Pa, and a heating plate temperature of 60°C for 16 hours to obtain yam freeze-dried tablets and banana freeze-dried tablets;

[0051] (3) Select fresh jackfruit and mango, wash, peel and remove the core, cut the mango into thin slices with a thickness of 0.5cm, and separately blanch the cut mango slices and jackfruit meat. The blanching temperature of the mango slices is 89°C , the blanching time is 45s, the blanching temperature of jackfruit meat is 84°C, and the blanching time is 45s;

[0052] (4) Freeze-dry the blanched mango slices and jackfruit meat resp...

Embodiment 3

[0056] A preparation method of composite fruit and vegetable powder, comprising the following steps:

[0057] (1) Select fresh yams and bananas, wash and peel them, cut yams and bananas into 6mm thick slices respectively, and soak them for 20 minutes with 0.05% citric acid by mass fraction;

[0058] (2) Vacuum freeze-drying the soaked yam slices and banana slices at a cold trap temperature of -40°C, a vacuum degree of 100Pa, and a heating plate temperature of 60°C for 16 hours to obtain yam freeze-dried tablets and banana freeze-dried tablets;

[0059] (3) Select fresh jackfruit and mango, wash, peel and remove the core, cut the mango into thin slices with a thickness of 0.5cm, and separately blanch the cut mango slices and jackfruit meat. The blanching temperature of both is 100 ℃, blanching time is 45s;

[0060] (4) Freeze-dry the blanched mango slices and jackfruit meat respectively. The freeze-drying temperature of the mango slices is 60° C., and the freeze-drying time is...

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Abstract

The present invention discloses a preparation method of composite fruit and vegetable powder. Freeze-dried products of bananas, Chinese yams, mangos and jackfruits are used as main raw materials, a blanching treatment is used to effectively reduce peroxidase and catalase in fruits and vegetables, so that the product does not brown; a freeze-drying technology is used to process the fruits and vegetables to maximize preservation of nutrients, color and fragrance of the fruits and vegetables, and also effectively extend storage time of the fruit and vegetable products. The present invention alsoadopts a composite fruit and vegetable optimization product combination scheme, the prepared composite fruit and vegetable powder solves problems of low nutritional value of single fruit and vegetable, etc., the comprehensively nutritious fruit and vegetable products are provided, the powdered fruit and vegetable product is easy to eat and carry, can be eaten by infants and young children and theelderly, is natural convenience food that is not easy to gain weight, and has good industrial prospects.

Description

technical field [0001] The invention relates to fruit and vegetable freeze-dried food, in particular to a preparation method of composite fruit and vegetable powder. Background technique [0002] my country is a big producer of agricultural products, and the development of the agricultural product processing industry is inseparable from high-tech. Vacuum freeze-drying food, as a direction of food industry development, has attracted the attention of relevant scientific research departments and food industry. my country is also a large vegetable producing country. In China, a large number of vegetables are put on the market every year according to different ripening seasons, and many vegetables are rotten due to short shelf life or insufficient transportation capacity. [0003] In fruits and vegetables, peroxidase POD and polyphenol oxidase PPO are mainly related to enzymatic browning. It is generally believed that the enzyme with the strongest heat resistance in fruits and v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L5/20A23L5/00A23L33/00A23B7/024A23P10/40
CPCA23L19/01A23L19/10A23L5/21A23L5/00A23L33/00A23B7/024A23P10/40A23V2002/00A23V2200/048A23V2300/10A23V2300/20
Inventor 林晓强
Owner 海南惠民农产品出口配送有限公司
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