Green fruit and vegetable powder with stable color and preparation method thereof

A technology of stable color and fruit and vegetable powder, which is applied in the functions of food ingredients, food drying, food science, etc., and can solve problems such as low replacement rate, unfavorable health of consumers, and high temperature

Pending Publication Date: 2022-03-04
早颐园实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the problem that above-mentioned method exists is that the required temperature of reaction is higher, and chlorophyll itself is damaged seriously in the reaction process, and replacement rate is lower, and actual effect is poorer, and what is more important is that long-term use contains the chlorophyll food of too many heavy metal ions, can not Good for consumers' health

Method used

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  • Green fruit and vegetable powder with stable color and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation of embodiment 1 barley leaf powder, cucumber powder, balsam pear grain

[0034] The preparation methods of barley grass powder, cucumber powder and bitter gourd grains are as follows:

[0035] (1) Raw material pretreatment: clean the barley grass leaves, cucumber and bitter gourd, cut the barley grass leaves into 5cm long pieces, cut the cucumber into 4mm slices, and cut the bitter gourd into 3mm square particles for later use;

[0036] (2) Solution preparation: take by weighing step (1) gained barley leaf segments, cucumber slices, balsam pear grain quality 15 times of purified water respectively, add sodium chloride, calcium chloride, sodium caseinate therein and stir evenly, The sodium chloride mass fraction in the configuration gained solution is 4.5%, the calcium chloride concentration is 150ppm, and the sodium caseinate concentration is the solution of 250ppm;

[0037] (3) Solution heating: pour the solution prepared in step (2) into a heating ket...

Embodiment 2-6

[0044]Preparation of Example 2-6 Barley Grass Powder, Cucumber Powder, Bitter Melon Granules

[0045] The preparation methods of barley grass powder, cucumber powder and bitter gourd grains are as follows:

[0046] (1) Raw material pretreatment: clean the barley grass leaves, cucumber, and bitter gourd, cut the barley grass leaves into 5cm long pieces, cut the cucumber into 2 thin slices, and cut the bitter gourd into 5mm square particles for later use;

[0047] (2) Solution preparation: configuration sodium chloride mass fraction is 5%, calcium chloride concentration is 200ppm, and sodium caseinate concentration is the solution of 300ppm;

[0048] (3) Solution heating: pour the solution prepared in step (2) into the heating kettle and heat to 85°C;

[0049] (4) Blanching treatment: Weigh the biological solution of 18 times the mass of barley grass leaves, cucumber slices, and bitter melon grains respectively, and pour the barley grass leaves, cucumber slices, and bitter melo...

Embodiment 7

[0062] Steps (1) to (6) for preparing barley grass powder, cucumber powder, and balsam pear grains are the same as in Example 4.

[0063] (7) Freeze-drying: put the small pieces of barley leaves, cucumber slices, and bitter melon grains obtained in step (6) into the freeze-drying warehouse for freeze-drying. Moisture reduced to 5%;

[0064] (8) Pulverization: crush the barley grass leaf segments and cucumber slices obtained in step (7) to 100 meshes to obtain the required barley grass leaf powder and cucumber powder, and the balsam pear grains are not pulverized.

[0065] A kind of color stable green fruit and vegetable powder, the composition of mass part is:

[0066] 25 parts of barley grass powder, 23 parts of oat powder, 16 parts of inulin, 7 parts of mulberry leaf powder, 5 parts of plantain seed husk powder, 3 parts of konjac powder, 5 parts of cucumber powder, and 16 parts of bitter melon grains.

[0067] The dietary fiber content of the green fruit and vegetable powd...

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Abstract

The invention provides green fruit and vegetable powder with stable color and a preparation method of the green fruit and vegetable powder. The green fruit and vegetable powder comprises the following components in parts by mass: 23-68 parts of barley leaf powder, 10-32 parts of oat powder, 10-30 parts of inulin, 3-12 parts of mulberry leaf powder, 1-5 parts of psyllium husk powder, 2-9 parts of konjaku flour, 3-11 parts of cucumber powder and 4-19 parts of bitter gourd particles. According to the green fruit and vegetable powder provided by the invention, in the preparation method of the green fruit and vegetable powder, calcium ions with relatively high safety are used for replacing magnesium ions in chlorophyll to form more stable chlorophyll, the calcium ions react with pectin in fruits and vegetables to generate calcium pectate, and the chlorophyll is further stably protected.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a fruit and vegetable powder and a preparation method thereof. Background technique [0002] The production of green fruits and vegetables in my country is huge, and the significance of regular use to human health is self-evident, and green fruits and vegetables are paired with starchy foods rich in dietary fiber and high in protein, which can provide sufficient nutrition and have a more significant satiety than daily meals function, and can maintain intestinal health. [0003] In addition to being used as daily food, green fruits and vegetables produced in large quantities by modern agricultural planting methods are also partially used for deep processing of food. After being processed into powder or granular form, it is convenient for transportation and storage, improves the utilization rate of fruits and vegetables, and expands their applicat...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L7/10A23L19/10A23L25/00A23L33/10A23L29/00
CPCA23L19/01A23L7/198A23L19/115A23L25/30A23L33/10A23L29/015A23L29/045A23V2002/00A23V2200/30A23V2200/32A23V2200/322A23V2200/334A23V2200/328A23V2250/1578A23V2250/1582A23V2250/1614A23V2250/54246A23V2250/5062A23V2300/10
Inventor 李全宏聂立俊袁小红
Owner 早颐园实业有限公司
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