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Instant pandan powder and preparation method thereof

A technology of instant powder and pandan, which is applied in food science, food preservation, and the function of food ingredients, etc. It can solve the problems of low yield of freeze-dried powder, limited application of pandan leaves, and poor powder solubility

Pending Publication Date: 2022-01-04
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pandan leaves are mainly traded in the form of fresh leaves. The fresh leaves purchased in the market need to be squeezed, filtered, concentrated, etc. before they can be used for subsequent processing, which greatly limits the practical application of pandan leaves.
CN202011423384 discloses a preparation method of pandan leaf juice and pandan leaf powder, which requires thermal processes such as heat concentration and enzymatic hydrolysis, so that the prepared pandan product loses a lot of flavor
CN201410659988.2 discloses a preparation method of pandan leaf instant powder, which requires enzymatic hydrolysis and freeze-drying process, complicated preparation process and large investment in equipment
CN112891443A discloses a preparation method of pandan leaf freeze-dried powder, which does not require a thermal enzymatic hydrolysis process, but the yield of freeze-dried powder is low, energy consumption is large, and the prepared powder has poor solubility and is easy to agglomerate when exposed to water, which is not conducive to subsequent applications

Method used

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  • Instant pandan powder and preparation method thereof
  • Instant pandan powder and preparation method thereof

Examples

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Effect test

preparation example Construction

[0078] Some embodiments of the present invention, a method of preparing a tapping spot Miniature comprises the steps of:

[0079] S100: The fresh leaves pandan 30 ℃ ~ 50 ℃ dried, crushed to 40 to 60 mesh to prepare pandan leaf powder;

[0080] S200: The blue plaques leaf powder and 50% to 70% aqueous ethanol mixed to prepare a mixture obtained pandan leaf, wherein the mass amount of the aqueous ethanol is 1 to 3 times the mass of powder blue leaf spot;

[0081] S300: In the presence of celite, the mixture was extracted with pandan leaves at a temperature of 30 ℃ ~ 50 ℃ performs 2h, 0.5h ~ separated and extracted at a temperature of 40 ℃ ~ 50 ℃ extracted under pressure conditions of 10MPa ~ 20MPa were separated under separating conditions 5MPa ~ 10MPa pressure, the liquid phase was collected to give a tapping spot Miniature, wherein the particle size of the diatomaceous earth is 60 to 80 mesh.

[0082] Wherein, for the step S100 pandan leaf powder to prepare a particular size, step...

Embodiment 1

[0146] 1.1 Ingredients

[0147] Leaf spot using blue plaques were prepared 10kg Miniature extracting solution, freshly squeezed juice blue spots. 40 parts by mass were weighed spots Miniature extracting solution, 1.2 parts by mass of vanilla extract, 1 part by mass green tea extract, 1 part by mass of citric acid, 0.1 parts by mass of vitamin C, 160 parts by mass of fresh plaque Lan juice and 160 parts by mass of the maltodextrin and heated to 40 ℃, evenly stirred and mixed to obtain a mixture, the standby.

[0148] 1.2 drying

[0149] Dynamic vacuum drying (MJY60-6) The above mixture was dried at 100 deg.] C 5min, cooled to 70 deg.] C and then dried 7min, then cooled to 22 ℃ drying 12min, the total drying time was 24min, dried with walking speed of 0.2m / min, followed by pulverization, to obtain a particle size of 20 blue plaques object 6kg instant powder, 60% overall yield.

Embodiment 2

[0151] Example 1 using substantially the same method pandan instant powder, except that: 60 parts by mass were weighed spots Miniature extracting solution, 1 part by mass of vanilla extract, 2 parts by mass of the green tea extract, 1 parts by mass of citric acid, 0.2 parts by mass of vitamin C, 180 parts by mass of freshly squeezed juice and blue spots 180 parts by mass maltodextrin, other parameters the same as Example 1.

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Abstract

The invention relates to instant pandan powder and a preparation method thereof. The instant pandan powder provided by the invention comprises the following raw materials in parts by mass: 20-100 parts of a pandan extracting solution, 0.5-3 parts of a green tea extracting solution, 0.5-2 parts of vanilla extract, 0.5-2 parts of citric acid, 0.1-0.5 part of vitamin C, 100-300 parts of freshly squeezed pandan juice and 100-300 parts of a carrier, all the components are mutually coordinated, and the whole fragrant flavor is also provided while the stability of the instant pandan powder is maintained. The dynamic vacuum drying technology is adopted, the operation is simple, the production cost is low, the loss of flavor and color of the pandan in the preparation process is avoided, and the prepared pandan instant powder is good in solubility, rapid in dissolution, high in flowability and high in applicability.

Description

Technical field [0001] Technical Field The present invention relates to a food, particularly to a blue plaque instant powder and its preparation method. Background technique [0002] Pandan pandanus leaves school called incense, also called pandan leaves, its leaf contains a special aroma, commonly used in Southeast Asian countries is one of the spices. Pandan Ye Zhongfu containing the active ingredient squalene and green leaf alcohol, with enhanced cell viability, accelerate metabolism, enhance the role of the human immune system, widely used in food, medicine, daily necessities industry, huge market potential. As in recent years, China Tropical Spice and Beverage Research Institute of Agricultural Sciences high-throughput breeding success pandan seedlings, Hainan, Yunnan and other places, pandan leaf cultivation has gradually developed into the local characteristics of agricultural industry. Currently pandan leaves mainly deal with fresh leaves form, available on the market sub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/41A23L3/3472A23L5/00A23P10/40A23P10/47
CPCA23L33/105A23L5/41A23L3/3472A23L5/00A23P10/40A23P10/47A23V2002/00A23V2200/048A23V2250/21A23V2250/214A23V2300/10A23V2300/14A23V2250/708A23V2250/032
Inventor 鲁玉侠李香莉杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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