Preparation method of instant winter jujube powder and product thereof

A technology for dissolving winter jujube powder and winter jujube is applied in the field of preparation of instant winter jujube powder, which can solve the problems of difficulty in obtaining economic benefits for enterprises, large environmental pollution of emissions, destruction of nutrients, etc. Effect

Pending Publication Date: 2022-04-29
SOUTHWEST UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common preparation method of instant powder is the freeze-drying method, and the literature (Liu Yating. Research on the preparation process of instant powder of Cyclocarya paliurus leaves. Food Research and Development, 2021,42(13):57-62.) reported the preparation of green grass by freeze-drying. The technology of Qian Liuye instant powder, but its drying time is long (48h), the drying temperature is low, easy to cause damage to nutrients, and the quality of the obtained instant powder is poor
In addition, the freeze-drying method has high requirements on drying equipment, and its emissions are very polluting to the environment, requiring higher costs, making it difficult for enterprises to obtain higher economic benefits

Method used

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  • Preparation method of instant winter jujube powder and product thereof
  • Preparation method of instant winter jujube powder and product thereof
  • Preparation method of instant winter jujube powder and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, the preparation of instant winter jujube powder (ultrasonic treatment+pectinase enzymolysis+cellulase enzymolysis)

[0028] Cut the cleaned winter jujube into 8 pieces after removing the core, add pure water equivalent to three times the mass of winter jujube, ultrasonically treat at 45°C and 480W power for 30 minutes, then add pectinase for the first enzymolysis, add enzyme The amount is 0.25mL / g, the enzymatic hydrolysis temperature is 40°C, the enzymatic hydrolysis pH is 4, and the enzymatic hydrolysis time is 2h. After the first enzymatic hydrolysis is completed, microwave 700W to inactivate the enzyme for 1min, and then add cellulase for the second enzymatic The amount of enzyme added is 0.35mL / g, the enzymatic hydrolysis temperature is 55°C, the enzymatic hydrolysis pH is 7, and the enzymatic hydrolysis time is 4h. After the second enzymatic hydrolysis is completed, microwave 700W to inactivate the enzyme for 1min, and beat with a wall breaker for 5mi...

Embodiment 1

[0029] Comparative example 1, the preparation of instant winter jujube powder (not ultrasonic treatment, not enzymolysis)

[0030] Cut the cleaned winter jujube into 8 pieces after removing the core, add pure water equivalent to 3 times the mass of winter jujube, beat with a wall breaker for 5 minutes, filter through a 150-mesh filter, and rotate the filtrate until the soluble solid content is 14%. For jujube pulp, add 5% maltodextrin, 5% resistant dextrin and 1% whey protein isolate equivalent to the quality of jujube pulp. After mixing evenly, the material liquid is subjected to ultra-high pressure micro-jet under the condition of a pressure of 90MPa homogeneous, and then spray-dried under the conditions of an air inlet temperature of 140° C., a feed rate of 0.45 mL / h, and a feed concentration of 14%, to obtain instant winter jujube powder.

Embodiment 2

[0031] Comparative example 2, the preparation of instant jujube powder (ultrasonic treatment)

[0032] Cut the cleaned winter jujube into 8 petals after removing the core, add pure water equivalent to three times the mass of winter jujube, ultrasonically treat at 45°C and 480W power for 30 minutes, beat with a wall breaker for 5 minutes, and filter through a 150-mesh filter. The filtrate is rotary evaporated until the soluble solids content is 14% to obtain jujube pulp, add maltodextrin equivalent to 5% of the quality of jujube pulp, 5% resistant dextrin and 1% whey protein isolate, after mixing evenly, the material The liquid is subjected to ultra-high pressure micro-jet homogenization under the condition of a pressure of 90MPa, and then spray-dried under the conditions of an inlet air temperature of 140°C, a feed rate of 0.45mL / h, and a feed concentration of 14%, to obtain instant winter jujube. pink.

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Abstract

The invention discloses a preparation method of instant winter jujube powder. The instant winter jujube powder is prepared by the following steps: washing winter jujubes, denucleating, cutting, adding water, performing ultrasonic treatment, adding pectinase and cellulase for enzymolysis, performing enzyme deactivation, pulping, filtering, concentrating filtrate, adding a drying aid, uniformly mixing, homogenizing and performing spray drying. According to the instant winter jujube powder disclosed by the invention, the dissolution rate of nutrient substances and bioactive components in the winter jujubes is greatly improved through ultrasonic and double-enzyme enzymolysis treatment, the treatment temperature is relatively low, and the damage and loss of the nutrient components are not caused, so that the overall quality of the instant winter jujube powder is greatly improved, and the instant winter jujube powder is high in vitamin C content, good in oxidation resistance, low in moisture absorption rate and good in stability; meanwhile, reagents needed for preparation are mild, the preparation time is short, the preparation yield is high, when the method is applied to the industry, pollution caused by waste water and waste to the environment can be avoided, energy consumption can be effectively reduced, the production cost can be reduced, and the production efficiency can be improved; the obtained instant winter jujube powder has good instant solubility and high quality, and is especially suitable for infants and middle-aged and elderly people to eat.

Description

technical field [0001] The invention relates to the technical field of deep processing of winter jujube, in particular to a preparation method of instant winter jujube powder and a product thereof. Background technique [0002] The fruit of Dongzao is nearly round, with thin and crisp skin, dense and tender flesh, like a small apple, rich in juice, sweet and slightly sour. It is favored by consumers and is currently recognized as a high-quality fresh cultivar. Winter jujube is rich in nutrition. In addition to the nutrients in other jujube fruits, the pulp is also rich in 19 kinds of amino acids and vitamins A, B, C, D and other vitamins needed by the human body. The content of vitamin C is as high as 300~ 500mg / 100g, which is 70 times the vitamin C content of apples and 100 times the vitamin C content of pears, known as "live vitamin pills". Dongzao also contains potassium, sodium, iron, copper and other trace elements, as well as anticancer substances such as cyclic adeno...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L5/30A23L33/00
CPCA23L19/01A23L29/06A23L5/32A23L33/00A23V2002/00A23V2300/48A23V2300/10A23V2250/5114A23V2250/54252
Inventor 明建冉欢夏晓霞薛艾莲寇福兵
Owner SOUTHWEST UNIVERSITY
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