Low-temperature spray drying preparation method of pandan powder
Through low-temperature spray drying technology and enzymatic treatment, the problem of difficulty in maintaining the fragrance and color of the vermilion powder is solved, and excellent bright and mellow vermilion powder is prepared, achieving effective retention of fragrance and nutrition.
Patent Information
- Application Number
- CN202411464423.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2024-12-31
AI Technical Summary
In the existing process of preparing scented lamb powder, the fragrance and color are difficult to maintain, resulting in the product not meeting the expected results.
Low-temperature spray drying methods are adopted, including disinfection of fresh vermicelli leaves, enzymatic treatment and addition of natural compounds, combined with low-temperature steam finishing and spray drying technology to ensure the retention of aroma and nutrients.
The prepared pineapple has a bright pink color and a mellow aroma, maintaining its original fragrance and nutritional value, and improving resource utilization and production efficiency.
Smart Images
Figure BDA0005092873100000061
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of pandan powder preparation, and in particular to a method for preparing pandan powder by low-temperature spray drying. Background Art
[0002] At present, pandan leaves were first widely used in Southeast Asia. A long time ago, Malaysian residents liked to add pandan leaves to food. Their method was to beat pandan leaves into juice or wrap food with leaves for cooking. The cooked food would have the unique fragrance of pandan leaves, which was quite tempting.
[0003] Nowadays, pandan leaves are widely used in the baking and beverage industries. Adding pandan leaf powder to cakes, bread, mousse, beverages, and ice cream can make the product appear healthy green in color, and the aroma is very attractive, exuding the unique elegant fragrance of pandan leaves, which is very refreshing to eat and is deeply loved by consumers.
[0004] However, in the process of preparing existing pandan powder, most of the pandan leaves are directly dried and then ground into powder, and the fragrance is almost lost; even in some existing technologies, the pandan leaves are freeze-dried in a vacuum, but if the temperature is too low, the prepared pandan powder is lighter in color, and if the temperature is too high during the freeze-drying process, the prepared pandan powder loses its fragrance seriously. Therefore, the pandan powder prepared by the existing process cannot achieve the expected effect in terms of color, fineness, fragrance and taste.
[0005] Therefore, providing a new method for preparing pandan flour becomes an urgent problem to be solved. Summary of the invention
[0006] In order to solve the above problems, the present invention provides a method for preparing pandan powder by low-temperature spray drying, which specifically comprises the following steps:
[0007] Step 1: Select fresh, large and full pandan leaves and soak them in disinfectant for 30-40 minutes, with a solid-liquid ratio of 1:5. After disinfection, wash the disinfectant on the surface of the pandan leaves with clean water, and then soak them in the soaking solution for 1-2 hours, with a solid-liquid ratio of 1:4.
[0008] Step 2: After soaking, dry the surface moisture and steam-sterilize at 70-80℃ for 8-10min;
[0009] Step 3, putting the pandan leaves into a wall breaking machine to break them, then adding cellulase for enzymolysis, mixing with the extractant after the enzymolysis is completed, filtering after water bath distillation, filtering out the filter residue, and the filtrate is the pandan pulp extract;
[0010] Step 4, adding morning glory pigment, paclitaxel, ascorbic acid and gibberellin to the pandan pulp extract, and then spray drying, the drying temperature is 50-70°C, the nozzle diameter is 1.2-1.5mm, the atomization pressure is 0.2-0.4Mpa, the feed speed is 8-12mL / min, the hot air speed is 0.8-1.2m / s, to obtain pandan powder.
[0011] Preferably, the disinfectant in step one is 75% alcohol by volume.
[0012] Preferably, the soaking liquid in step one comprises white vinegar, salicylic acid and water in a mass ratio of 2:3:1000.
[0013] Preferably, the mass ratio of pandan leaves, cellulase and extractant in step three is 500:1:1500.
[0014] Preferably, the extractant in step three is anhydrous ethanol.
[0015] Preferably, in step 3, the enzymolysis time is 1-2 hours, the enzymolysis temperature is 45-65° C., the water bath temperature is 80-90° C., and the distillation time is 1-2 hours.
[0016] Preferably, the method further comprises mixing the filter residue in step three with auxiliary materials in a mass ratio of 5:1, frying the mixture at a temperature of 120-130° C., frying the pandan leaves to a moisture content of 5-8%, taking out the pandan leaves, and drying them naturally to obtain dried pandan leaves.
[0017] Preferably, the auxiliary material is one or more of sesame, rice, tangerine peel and walnut kernel.
[0018] Preferably, the mass ratio of the pandan pulp extract, morning glory pigment, paclitaxel, ascorbic acid and gibberellin in step 4 is (1000-1200):7:5:1:2.
[0019] The present invention has the following advantages:
[0020] (1) The present invention uses a disinfectant to disinfect fresh pandan leaves, effectively killing pathogens or molds on the leaves, protecting the leaf surface to prevent the leaves from rotting, and effectively ensuring food safety.
[0021] (2) The present invention soaks fresh pandan leaves with soaking liquid, which can not only ensure the color and gloss of the pandan leaves, but also lock the nutrients and fragrance in the pandan leaves.
[0022] (3) The present invention adopts a low-temperature steam sterilization method to protect the active enzymes in the pandan leaves, thereby retaining the natural aroma and flavor of the pandan leaves, and can effectively protect the nutrients in the pandan leaves.
[0023] (4) The present invention uses cellulase to enzymatically hydrolyze pandan leaves, which can convert cellulose that is not easily absorbed and utilized into soluble sugars, thereby improving the texture, taste and stability of pandan powder while maintaining the original nutritional value; the present invention adds natural, non-toxic and healthy compounds such as morning glory pigment, paclitaxel, ascorbic acid and gibberellin to the pandan extract to protect the effective components of pandan leaves.
[0024] (5) The present invention adopts a low-temperature drying method, which has a fast drying speed and can evaporate a large amount of water instantly. Most of the heat in the evaporation process is used to evaporate the water, and the remaining heat will not destroy the color, aroma and nutrients of the pandan leaves.
[0025] (6) The waste (pandan juice residue) generated during the preparation process of the present invention can be reused to prepare dry pandan leaves for making tea, thereby improving resource utilization.
[0026] (7) The process of the present invention is simple, easy to control, high in production efficiency, and low in labor intensity. In addition, the pandan powder prepared by the present invention has bright color, mellow aroma, and delicious taste. DETAILED DESCRIPTION
[0027] The technical solutions in the embodiments of the invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the invention, not all of the embodiments. Based on the embodiments of the invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the invention.
[0028] Example 1
[0029] Step 1, select fresh, large and full pandan leaves, and soak them in 75% alcohol by volume for 30 minutes for disinfection, with a solid-liquid mass ratio of 1:5. After disinfection, wash off the alcohol on the surface of the pandan leaves with clean water, and then soak them in the soaking solution for 1.5 hours, with a solid-liquid ratio of 1:4; the soaking solution includes white vinegar, salicylic acid and water, with a mass ratio of 2:3:1000.
[0030] Step 2: After soaking, dry the surface moisture and steam-sterilize at 75°C for 10 minutes;
[0031] Step three, put the pandan leaves into a wall breaking machine and crush them, then add cellulase (cellulase preparation produced by Dongheng Huadao Biotechnology Co., Ltd.), enzymolysis at 50°C for 1.5 hours, the mass ratio of pandan leaves to cellulase is 500:1, after the enzymolysis is completed, mix with anhydrous ethanol, distill in a water bath at 85°C for 1.5 hours, filter out the residue, and the filtrate is the pandan pulp extract; the mass ratio of pandan leaves to anhydrous ethanol is 1:3.
[0032] The filter residue is mixed with auxiliary materials in a mass ratio of 5:1, and the mixture is fried at a temperature of 120°C until the moisture content of the pandan leaves is 6%. The pandan leaves are taken out and dried naturally to obtain dry pandan leaves; the auxiliary materials are sesame, rice and tangerine peel in a mass ratio of 1:1:2.
[0033] Step 4, add morning glory pigment, paclitaxel, ascorbic acid and gibberellin to the pandan pulp extract in a mass ratio of 1000:7:5:1:2, and then spray dry at a drying temperature of 60°C, a nozzle diameter of 1.5mm, an atomization pressure of 0.3Mpa, a feed rate of 10mL / min, and a hot air speed of 1.0m / s to obtain pandan powder.
[0034] Comparative Example 1
[0035] The difference from Example 1 is that, in this comparative example, no soaking liquid is used to soak the pandan leaves.
[0036] Comparative Example 2
[0037] The difference from Example 1 is that this comparative example is not finished.
[0038] Comparative Example 3
[0039] The difference from Example 1 is that this comparative example does not undergo enzymatic hydrolysis.
[0040] Comparative Example 4
[0041] The difference from Example 1 is that, in this comparative example, after withering, the pandan leaves are dried at 60° C. to constant weight, ground into powder, and passed through an 80-mesh sieve.
[0042] Test Example 1
[0043] The color, aroma and solubility (45°C water) of the pandan powder prepared by comparing Example 1 and Comparative Examples 1-4 are shown in Table 1.
[0044] Fresh pandan leaves, and pandan powder prepared in Example 1 and Comparative Examples 1-4 were sent to a local testing agency to test the contents of chlorophyll a, chlorophyll b, and carotene, and the average values were taken. The results are shown in Table 2.
[0045] Table 1
[0046]
[0047] Table 2
[0048] Chlorophyll a(mg / g) Chlorophyll b(mg / g) Carotene (mg / g) Fresh pandan leaves 6.214 3.022 1.215 Example 1 5.663 2.801 0.741 Comparative Example 1 5.031 2.075 0.427 Comparative Example 2 4.851 1.960 0.409 Comparative Example 3 4.992 1.832 0.411 Comparative Example 4 1.814 0.626 0.067
[0049] As shown in Table 1, the pandan powder prepared in Example 1 is emerald green in color, rich in fragrance, and easily soluble in water, and the chlorophyll and carotene content is less lost than that of fresh pandan leaves, and the color, fragrance and nutrient preservation effect are good. The pandan powder prepared in Comparative Examples 1-2 is light green in color, and the emerald green degree of the pandan powder prepared in Comparative Example 3 is not as good as that in Example 1. The pandan powder prepared in Comparative Examples 1-3 has a lighter fragrance, is easily soluble in water without obvious insoluble matter, and has obvious loss of chlorophyll and carotene content compared to fresh pandan leaves. The pandan powder directly dried and ground in Comparative Example 4 is dark green in color, has no obvious pandan fragrance and has a little peculiar smell. Most of the powder is easily soluble in water, but there is a little insoluble matter that is insoluble in water. In addition, the chlorophyll and carotene content is more seriously lost than that of fresh pandan leaves.
[0050] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A method for preparing pandan powder by low temperature spray drying, characterized in that: The following steps are involved: Step 1: Select fresh, large and full pandan leaves and soak them in disinfectant for 30-40 minutes, with a solid-liquid ratio of 1:
5. After disinfection, wash the disinfectant on the surface of the pandan leaves with clean water, and then soak them in the soaking solution for 1-2 hours, with a solid-liquid ratio of 1:
4. Step 2: After soaking, dry the surface moisture and steam-sterilize at 70-80℃ for 8-10min; Step 3, putting the pandan leaves into a wall breaking machine to break them, then adding cellulase for enzymolysis, mixing with the extractant after the enzymolysis is completed, filtering after water bath distillation, filtering out the filter residue, and the filtrate is the pandan pulp extract; Step 4, adding morning glory pigment, paclitaxel, ascorbic acid and gibberellin to the pandan pulp extract, and then spray drying, the drying temperature is 50-70°C, the nozzle diameter is 1.2-1.5mm, the atomization pressure is 0.2-0.4Mpa, the feed speed is 8-12mL / min, the hot air speed is 0.8-1.2m / s, to obtain pandan powder.
2. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: The disinfectant in step 1 is 75% alcohol by volume.
3. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: The soaking solution in step 1 includes white vinegar, salicylic acid and water in a mass ratio of 2:3:1000.
4. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: The mass ratio of pandan leaves, cellulase and extractant in step three is 500:1:1500.
5. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: The extractant in step 3 is anhydrous ethanol.
6. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: In step 3, the enzymolysis time is 1-2 hours, the enzymolysis temperature is 45-65° C., the water bath temperature is 80-90° C., and the distillation time is 1-2 hours.
7. The method for preparing pandan powder by low temperature spray drying according to claim 1, characterized in that: The method also includes mixing the filter residue in step three with auxiliary materials in a mass ratio of 5:1, frying the mixture at a temperature of 120-130° C., frying the pandan leaves until the water content of the pandan leaves is 5-8%, taking out the pandan leaves, and drying them naturally to obtain dried pandan leaves.
8. The method for preparing pandan powder by low-temperature spray drying according to claim 7, characterized in that: The auxiliary material is one or more of sesame, rice, tangerine peel and walnut kernel.
9. The method for preparing pandan powder by low-temperature spray drying according to claim 1, characterized in that: The mass ratio of the pandan pulp extract, morning glory pigment, paclitaxel, ascorbic acid and gibberellin described in step 4 is (1000-1200):7:5:1:
2.
10. Pandan flour prepared by the method according to any one of claims 1 to 9.