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Processing method of fruit powder

A processing method and fruit technology, which are applied in the processing field of fruit powder, can solve the problems of fruit powder flavor, unsatisfactory appearance, low production cost, low juice yield and the like, so as to improve storage stability, improve quality, and increase juice yield. Effect

Pending Publication Date: 2021-08-24
许昌优加粮农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a processing method of fruit powder, which can be produced in batches, has low production cost, does not produce a large amount of pollutants in the production, adds pectinase, and can completely release the beneficial substances in the fruit juice. Capsule technology wraps the fruit powder particles, improves the storage stability of the fruit powder, improves the flavor and color of the fruit powder, improves the appearance of the fruit powder, and solves the problem of low juice yield and low flavor of the fruit powder in the existing fruit powder processing method. , The appearance is not ideal, and the storage stability is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 is example with grape

[0031] The present invention is a kind of processing method of fruit powder, comprises the following steps:

[0032] S1: Clean the fresh grapes, peel the grapes after cleaning, remove the seeds and slice them, and then rinse the grape slices further. Ultrasonic cleaning equipment is used for the initial cleaning and rinsing of the grapes;

[0033] S2: Add distilled water to the rinsed grape slices, set the mass ratio of grape slices to distilled water to 1:3, then add pectinase to the mixture, heat to 50°C, soak and settle for a period of time, then use mechanical pressing To extract juice, add pectinase to the mixture of grape slices to increase the juice yield and improve the nutritional content;

[0034] S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into flocs and precipitates, so as to obtain clear juice...

Embodiment 2

[0041] Embodiment 2 takes Apple as an example

[0042] The present invention is a kind of processing method of fruit powder, comprises the following steps:

[0043] S1: Clean the apple raw materials, peel, remove seeds and slice the cleaned apples, and then rinse the apple slices further, wherein, the apple raw materials are cleaned and rinsed by ultrasonic cleaning equipment;

[0044] S2: Add distilled water to the rinsed apple slices, set the mass ratio of apple slices to distilled water to 1:4, then add pectinase to the mixture, heat to 60°C, soak and settle for a period of time, and use mechanical pressing To extract juice, add pectinase to the mixture of apple slices to increase the yield of juice and improve the nutritional content;

[0045]S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into flocs and precipitates, so as to obtain clear juice, pe...

Embodiment 3

[0052] Embodiment 3 takes fresh orange as an example

[0053] The present invention is a kind of processing method of fruit powder, comprises the following steps:

[0054] S1: Clean the fresh orange raw materials, peel, remove seeds and slice the cleaned fresh oranges, and then further rinse the fresh orange slices, wherein the fresh orange raw materials are cleaned and rinsed by ultrasonic cleaning equipment;

[0055] S2: Add distilled water to the rinsed fresh orange slices, set the mass ratio of fresh orange slices to distilled water to 1:3.5, then add pectinase to the mixture, heat to 55°C, soak and settle for a period of time, use Mechanically squeeze the juice, by adding pectinase to the mixture of fresh orange slices to increase the juice yield and improve the nutritional content;

[0056] S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into floc...

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PUM

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Abstract

The invention discloses a processing method of fruit powder, and relates to the technical field of food processing. The method comprises the following steps: S1, cleaning fresh fruit raw materials, peeling and deseeding the cleaned fresh fruits, slicing the fresh fruits, and further rinsing the fresh fruit slices; s2, adding distilled water into the rinsed fresh fruit slices, then adding pectinase into the mixture, heating the mixture to 50-60 DEG C, and after dipping and precipitation are conducted for a period of time, juice is obtained through mechanical squeezing. The fruit powder can be produced in batches, the production cost is low, a large number of pollutants are not generated in the production process, beneficial substances in fruit juice can be thoroughly released by adding pectinase, fruit powder particles are wrapped by adopting a microcapsule technology, the storage stability of the fruit powder is improved, the flavor, color and luster of the fruit powder are improved, and the appearance of the fruit powder is improved. The problems that according to an existing fruit powder processing method, the juice yield is low, the flavor and appearance of fruit powder are not ideal, and the storage stability is poor are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of fruit powder. Background technique [0002] my country's fruit industry is developing rapidly, with a wide variety of fruits and abundant resources. Generally, a considerable part of the fruit needs to be transported abroad in addition to its own consumption in the place of production. Due to the influence of climate, region, transportation and other factors, in addition to listing and making canned food, there are still about 15% of the fruit rotted and deteriorated during transportation, sales and storage, resulting in serious losses. The production of fruit powder not only meets the needs of food processing, but also solves the problem of difficult fruit sales. Fruit powder is made of fresh fruit raw materials. Advanced level of freeze-drying technology and equipment, processed through more than 10 processes such as pretreatment, quick freezing, va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/10A23L2/42A23L2/84A23P10/30B01J13/04
CPCA23L2/102A23L2/42A23L2/84A23P10/30B01J13/04A23V2002/00A23V2300/48A23V2300/24A23V2300/46A23V2300/10A23V2250/5036A23V2250/506A23V2250/5086A23V2250/5108A23V2250/5026A23V2250/5432
Inventor 孙俊杰王利明朱海洋
Owner 许昌优加粮农产品开发有限公司
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