Amelanchier alnifolia freeze-dried milk block and making method thereof

A production method and technology of alder leaves, which can be used in milk preparations, other dairy products, dairy products, etc., can solve the problems of temperature sensitivity and poor stability, and achieve the effects of stable functional activity, improved storage resistance, and crisp taste.

Active Publication Date: 2021-12-24
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, phenolic substances such as anthocyanins are more sensitive to temperature, and their stability is extremely poor under high-temperature processing conditions.

Method used

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  • Amelanchier alnifolia freeze-dried milk block and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Pick 20kg of ripe fresh Alnus tangdi, wash and process under 500MPa ultra-high pressure for 350s to make pulp. Add water, milk powder, white sugar, and citric acid to the obtained fruit pulp, mix the milk powder, fruit pulp, water, white sugar, and citric acid at a ratio of 15:100:35:10:1, and stir at 40°C 30min. The mixture was sterilized under the condition of 400MPa for 15 minutes by ultra-high pressure treatment. After sterilizing and cooling, pour the mixture into the mold, and use a spatula to spread the solution evenly for spreading.

[0028] The mixture was frozen at -80°C for 12 hours. Put the frozen mixture solid into a vacuum freeze-drying chamber, the temperature of the cold well is -40°C, the chassis is heated at 40°C, the vacuum degree is set at 20Pa, and the freeze-drying time is 24h. The finished product is bagged, boxed and sealed, which is the Alder leaf Tangdi freeze-dried milk block.

Embodiment 2

[0030] Pick 10kg of ripe fresh Alnus tangdie fruit, wash and process under 550MPa ultra-high pressure for 300s to make pulp. Add water, milk powder, white sugar, and citric acid to the obtained fruit pulp, mix the milk powder, fruit pulp, water, white sugar, and citric acid at a ratio of 15:100:35:10:1, and stir at 45°C 20min. The mixture was sterilized under the condition of 500MPa for 12min by ultra-high pressure treatment. After sterilizing and cooling, pour the mixture into the mold, and use a spatula to spread the solution evenly for spreading.

[0031] The mixture was frozen at -80°C for 12 hours. Put the frozen mixture solid into a vacuum freeze-drying chamber, the temperature of the cold well is -45°C, the chassis is heated at 45°C, the vacuum degree is set at 10Pa, and the freeze-drying time is 20h. The finished product is bagged, boxed and sealed, which is the Alder leaf Tangdi freeze-dried milk block.

Embodiment 3

[0033] 15kg of ripe fresh Alder leaf Tangdi fruits were selected, washed and subjected to ultra-high pressure treatment at 525MPa for 325s to make pulp. Add water, milk powder, white sugar, and citric acid to the obtained fruit pulp, mix the milk powder, fruit pulp, water, white sugar, and citric acid at a ratio of 15:100:35:10:1, and stir at 42.5°C for 25 minutes . The mixture was sterilized by ultra-high pressure for 13.5 minutes under the condition of 450MPa. After sterilizing and cooling, pour the mixture into the mold, and use a spatula to spread the solution evenly for spreading.

[0034] The mixture was frozen at -80°C for 12 hours. Put the frozen mixture solid into a vacuum freeze-drying chamber, the temperature of the cold well is -50°C, the chassis is heated at 42.5°C, the vacuum degree is set at 15Pa, and the freeze-drying time is 22h. The finished product is bagged, boxed and sealed, which is the Alder leaf Tangdi freeze-dried milk block.

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PUM

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Abstract

The invention discloses an Amelanchier alnifolia freeze-dried milk block and a making method thereof. The Amelanchier alnifolia freeze-dried milk block comprises the following raw materials: milk powder, Amelanchier alnifolia, water, white granulated sugar and citric acid. The Amelanchier alnifolia is made into fruit pulp through ultrahigh pressure treatment, the fruit pulp is mixed with the milk powder and auxiliary materials, and ultrahigh pressure sterilization is adopted. Vacuum freeze drying is performed to obtain the freeze-dried milk block. According to the making method, non-thermal processing is performed in the whole process, and a large amount of protein contained in the milk powder and anthocyanin in the Amelanchier alnifolia are covalently bound, so that the stability of functional components of the Amelanchier alnifolia freeze-dried milk block is greatly improved, and the prepared product is sour, sweet, delicious and crisp in mouth feel. The provided method is safe and reliable, is scientific and simple in operation process, low in cost, low in energy consumption, easy for industrial production and no pollution to the production environment.

Description

technical field [0001] The invention relates to an alder leaf Tangdi freeze-dried milk block and a preparation method thereof. Background technique [0002] Alder leaf Tangdi belongs to the genus of deciduous shrubs or small trees. The fruit is a pome-like berry with purple or white pulp. It is currently one of the important members of the third-generation fruit in the world. The nutritional value of Alder leaf Tangdi is very rich, of which the sugar content accounts for 11%-19%, the protein content accounts for 1.9%-9.7%, and the fruit contains a variety of minerals. Every 100g of Alder leaf Tangdi fresh fruit contains 88mg of calcium. It is 10 times the calcium content in apples of the same quality. In addition, it also contains 400mg of magnesium, 244-300mg of potassium, and the content of iron is extremely rich. Alder leaf Tangdi fruit contains pectin, anthocyanins, chlorogenic acid derivatives and 18 essential amino acids, etc. It has high antioxidant activity and has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/18A23C1/08
CPCA23C9/156A23C9/18A23C1/08
Inventor 李斌张斯寓田金龙谭慧司旭高凝轩崔星月靳辰宇李海锟
Owner SHENYANG AGRI UNIV
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