Preparation method of natural composite fruit powder

Abstract

A preparation method of natural composite fruit powder comprises the following preparation steps: checking and accepting raw materials: processing and squeezing mulberry fruits, blueberries and waxberries to obtain peel residues, and removing physical impurities in the peel residues; preparing raw materials, comprising mulberry fruits, blueberries and waxberry peel residues according to the weight ratio of (35-50):(25-35):(25-35); uniformly crushing the composite ingredients by using a crusher to preliminarily refine and uniformly mix the composite ingredients; freeze-drying in two stages: wherein in the pre-freezing stage, the material thickness is controlled to be 5-8 mm, the temperature is controlled to be -45 to -50 DEG C, and the time is controlled to be 1.0-1.5 hours, and in the sublimation stage, the thickness of the materials is controlled to be 5-8 mm, the pressure intensity of a drying chamber is 85-90 Pa, the temperature of a heating plate is 60-75 DEG C, and composite pomace is obtained when the moisture of the materials is controlled to be within 6%; pulverization: in an environment with humidity controlled within 30%, pulverizing and refining the freeze-dried composite pomace in the step (4) to obtain powdery composite fruit powder with uniform quality. The natural composite fruit powder is high in raw material utilization rate, rich in nutrition, bright in color, good in rehydration property, easy to store and convenient to eat, and has natural properties of the product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of composite pomace powder. Background technique [0002] my country's total fruit area and total output have been ranking first in the world. The total amount of fruits in the country is 270 million tons, of which the global output of melons, pears and other categories has exceeded 64%. They are mainly fresh food, and some are processed into traditional products such as canned food, fruit juice, fruit wine and candied fruit. The overall utilization of raw materials The production rate is low, and the added value is not high. Especially after fruit processing, a large amount of peel residues are mainly discarded and cannot be effectively utilized, which greatly reduces the utilization rate of raw materials, pollutes the environment, and seriously affects the high-quality development of the industry. [0003] Fruit powder is a new processing method th...

AI Technical Summary

Problems solved by technology

[0004] However, the products processed by these methods generally have low raw material utilization rate, difficult drying, slow drying speed (due to high sugar and pectin content of fruit powder, high viscosity, so difficult drying speed is slow), easy caking, poor rehydration, Disadvantages such as large changes in color, fragrance, and high nutritional loss, sometimes need to add other additives to fully dry, thus affecting the purity of the product. These shortcomings affect the characteristics of fruit powder used as food accessories or additives for secondary processing and direct consumption. Fruit powder market development

Images