Rosa roxburghii tratt fruit fine powder prepared by spray drying method
By optimizing the spray drying method and process, the problems of high drying temperature and high equipment cost in the preparation of prickly pear powder have been solved, realizing efficient and low-cost industrial production with excellent product quality and solubility.
Patent Information
- Application Number
- CN202510803262.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-16
- Publication Date
- 2025-11-11
AI Technical Summary
In existing technologies, the preparation methods of prickly pear powder have problems such as high drying temperature leading to component degradation, browning, and severe loss of flavor, large equipment investment, high energy consumption, and difficulty in achieving large-scale industrial production.
The prickly pear juice is dispersed into fine droplets by a high-speed centrifugal spray dryer using a spray drying method. After contact with hot air, the moisture evaporates rapidly to form a dry powder. With the addition of maltodextrin and β-cyclodextrin, and by optimizing process parameters such as inlet air temperature, outlet air temperature, and atomization frequency, continuous production can be achieved.
It achieves fast drying speed, high production efficiency, and produces powdery products with good solubility, making it suitable for large-scale industrial applications. It solves the quality problems of traditional drying methods and reduces production costs.
Smart Images
Figure CN120918347A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of prickly pear food processing technology, specifically to a spray drying method for preparing prickly pear powder. Background Technology
[0002] prickly pear It is the fruit of *Rhizophora repens*, a perennial deciduous shrub belonging to the Rosaceae family. Also known as mountain king fruit, prickly berry, frangipani, thorn pear, and wood pear, it is also called thorn pineapple, spring-returning pear, sour pear, nine-headed bird, and Wenxian fruit. It is a nutritious and health-promoting fruit. The fruit is rich in Vitamin C and is known as the "King of Vitamin C." The vitamin C content of fresh prickly pear fruit is as high as It contains approximately 100 times more nutrients than lemons and 10 times more than kiwis, and is also rich in functional components such as superoxide dismutase (SOD), flavonoids, and polysaccharides, offering various health benefits including antioxidant, anti-inflammatory, and immune-boosting effects.
[0003] Currently, the main methods for preparing prickly pear powder include hot air drying and freeze drying. Hot air drying is the most traditional drying method, but its high temperature and long drying time can lead to significant degradation of heat-sensitive components in prickly pear, such as vitamin C and SOD. Simultaneously, the product is prone to browning and severe flavor loss, affecting product quality. While freeze drying can better preserve the nutritional components and flavor of prickly pear, it requires large equipment investment, high energy consumption, and a long production cycle, resulting in high production costs and hindering large-scale industrial production.
[0004] Therefore, those skilled in the art have provided a spray drying method for preparing prickly pear powder to solve the problems mentioned in the background art. Summary of the Invention
[0005] To address the shortcomings of existing technologies, this invention provides a spray drying method for preparing prickly pear powder. The method disperses liquid materials into fine droplets using a high-speed centrifugal spray dryer, which then rapidly evaporates moisture upon full contact with hot air, ultimately forming a dried powder. This method offers advantages such as rapid drying speed, high production efficiency, and a powdery product with good solubility. It enables continuous production and is suitable for large-scale industrial applications. It solves the problems of traditional drying methods, which often result in browning, significant flavor loss affecting product quality, high equipment investment, high energy consumption, and long production cycles, leading to high production costs and hindering large-scale industrial production.
[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing prickly pear powder by spray drying includes the following steps: step Material homogenization Weigh out a certain amount of 1-3 times the amount of prickly pear juice and add it to a mixing jar for later use; step Mixing, homogenizing Add a certain amount of maltodextrin and β-cyclodextrin to the mixing tank, and stir, homogenize and mix. step Injection The mixed raw materials are then... The sample is fed at a uniform speed, allowing the mixed raw materials to enter the high-speed centrifugal spray dryer. step Atomization treatment The mixed raw materials are atomized and sprayed using a high-speed centrifugal spray dryer. step High-temperature drying and cooling The spray is dried at high temperature using a high-speed centrifugal spray dryer, and then cooled after drying. step Discharge After cooling, the material is discharged through the outlet; step Vacuum-sealed packaging The discharged product enters a vacuum environment and is vacuum-sealed to obtain prickly pear powder.
[0007] Further, the steps The power of homogenization of materials is The homogenization time is .
[0008] Further, the steps The materials are stirred at low speed in the mixing tank, and the sample is injected while stirring.
[0009] Further, the steps The atomization frequency in .
[0010] Further, the steps The high-temperature drying temperature is 130℃, and the cooling temperature is 90~100℃.
[0011] Further, the steps The discharge port needs to be isolated from the outside.
[0012] Further, the steps Vacuum packaging must be properly sealed and protected from light.
[0013] Furthermore, the application of prickly pear powder prepared by spray drying method, wherein the prickly pear powder is used as a raw material for the production of prickly pear lozenges, prickly pear instant tea, prickly pear biscuits, and prickly pear solid beverages.
[0014] This invention provides a spray drying method for preparing prickly pear extract powder. It has the following beneficial effects: This invention provides a spray drying method for preparing prickly pear powder, in which liquid material is dispersed into fine droplets by a high-speed centrifugal spray dryer, and the moisture is rapidly evaporated after full contact with hot air, finally forming a dry powder. It has the advantages of fast drying speed, high production efficiency, powdery product with good solubility, and can realize continuous production, making it suitable for large-scale industrial applications.
[0015] This invention provides a spray drying method for preparing prickly pear powder. The method involves studying the powdering process of prickly pear juice using spray drying. Through single-factor experiments, the optimal process conditions for spray drying prickly pear juice were determined: three times the amount of prickly pear juice, 18% maltodextrin addition, an inlet air temperature of 140℃, an outlet air temperature of 120℃, and an atomization frequency of [missing information]. Feed flow rate Prickly pear powder obtained by spray drying three times the amount of prickly pear juice under these conditions. Content is Prickly pear powder The loss rate was 12.76%, and the fan acquisition rate was 87.24%. Attached Figure Description
[0016] Figure 1 The flowchart illustrates the method for preparing prickly pear powder using the spray drying method of the present invention. Detailed Implementation
[0017] The technical solutions of the specific embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described specific embodiments are only a part of the specific embodiments of the present invention, and not all of them. Based on the specific embodiments of the present invention, all other specific embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0018] Example 1: This invention provides a method for preparing prickly pear powder by spray drying, comprising the following steps: step Material homogenization Weigh out a certain amount of prickly pear juice (1 part of the total volume) and add it to a mixing jar for later use. step Mixing, homogenizing A certain amount of maltodextrin and β-cyclodextrin were added to the mixing tank, and the mixture was stirred, homogenized, and mixed. The homogenization power was [value missing]. The homogenization time is ; step Injection The mixed raw materials are then... The sample is fed at a constant speed, allowing the mixed raw materials to enter the high-speed centrifugal spray dryer. The material is stirred at a low speed in the mixing tank, and the sample is fed in while stirring. step Atomization treatment The mixed raw materials are atomized and sprayed using a high-speed centrifugal spray dryer, with an atomization frequency of [missing information]. ; step High-temperature drying and cooling The spray is dried at high temperature using a high-speed centrifugal spray dryer, and then cooled after drying. The high-temperature drying temperature is 130℃, and the cooling temperature is 100℃. step Discharge After cooling, the material is discharged through the outlet, which must be isolated from the outside environment. After discharge, ensure that the material enters a vacuum environment. step Vacuum-sealed packaging The discharged product enters a vacuum environment and is vacuum-sealed. The vacuum packaging must be well-sealed and protected from light to obtain prickly pear powder. Example 2
[0019] This invention provides a method for preparing prickly pear powder by spray drying, comprising the following steps: step Material homogenization Weigh out a certain amount of prickly pear juice (twice the amount of the original amount) and add it to a mixing jar for later use. step Mixing, homogenizing A certain amount of maltodextrin and β-cyclodextrin were added to the mixing tank, and the mixture was stirred, homogenized, and mixed. The homogenization power was [value missing]. The homogenization time is ; step Injection The mixed raw materials are then... The sample is fed at a constant speed, allowing the mixed raw materials to enter the high-speed centrifugal spray dryer. The material is stirred at a low speed in the mixing tank, and the sample is fed in while stirring. step Atomization treatment The mixed raw materials are atomized and sprayed using a high-speed centrifugal spray dryer, with an atomization frequency of [missing information]. ; step High-temperature drying and cooling The spray is dried at high temperature using a high-speed centrifugal spray dryer, and then cooled after drying. The high-temperature drying temperature is 130℃, and the cooling temperature is 100℃. step Discharge After cooling, the material is discharged through the outlet, which must be isolated from the outside environment. After discharge, ensure that the material enters a vacuum environment. step Vacuum-sealed packaging The discharged product enters a vacuum environment and is vacuum-sealed. The vacuum packaging must be well-sealed and protected from light to obtain prickly pear powder. Example 3
[0020] This invention provides a method for preparing prickly pear powder by spray drying, comprising the following steps: step Material homogenization Weigh out a certain amount of 3 times the amount of prickly pear juice and add it to a mixing jar for later use; step Mixing, homogenizing A certain amount of maltodextrin and β-cyclodextrin were added to the mixing tank, and the mixture was stirred, homogenized, and mixed. The homogenization power was [value missing]. The homogenization time is ; step Injection The mixed raw materials are then... The sample is fed at a constant speed, allowing the mixed raw materials to enter the high-speed centrifugal spray dryer. The material is stirred at a low speed in the mixing tank, and the sample is fed in while stirring. step Atomization treatment The mixed raw materials are atomized and sprayed using a high-speed centrifugal spray dryer, with an atomization frequency of [missing information]. ; step High-temperature drying and cooling The spray is dried at high temperature using a high-speed centrifugal spray dryer, and then cooled after drying. The high-temperature drying temperature is 130℃, and the cooling temperature is 100℃. step Discharge After cooling, the material is discharged through the outlet, which must be isolated from the outside environment. After discharge, ensure that the material enters a vacuum environment. step Vacuum-sealed packaging The discharged product enters a vacuum environment and is vacuum-sealed. The vacuum packaging must be well-sealed and protected from light to obtain prickly pear powder.
[0021] A single-factor experiment was conducted on the spray drying method of the above embodiments: prickly pear juice The total addition of maltodextrin and β-cyclodextrin as drying agents was 10% in a 2:1 ratio. The inlet air temperature was controlled at 180℃, the outlet air temperature at 120℃, and the atomization frequency was controlled at [specific parameters]. Feed flow rate As a basic condition; 1) Under the above basic conditions, a single-factor experiment was conducted on prickly pear juice. The experimental conditions are shown in Table 1 below: Table 1. Experimental conditions for single-factor experiments with prickly pear juice
[0022] Experimental results showed that the prickly pear juice sprayed out content Double the juice from prickly pear sprays out content Three times the juice of prickly pear sprayed out content ; Based on the experimental results, the powder sprayed from three times the amount of prickly pear juice... The content is more in line with the target product, so three times the amount of prickly pear juice was selected for the next single-factor experiment.
[0023] 2) Under the above basic conditions, a single-factor experiment was conducted on the total addition amount of maltodextrin and β-cyclodextrin in a 2:1 ratio. The experimental conditions are shown in Table 2 below: Table 2. Single-factor experimental conditions for the total addition amount of maltodextrin and β-cyclodextrin in a 2:1 ratio.
[0024]
[0025] Under these conditions, the highest yield of prickly pear powder was achieved when the total addition of maltodextrin and β-cyclodextrin was 18%, reaching approximately 80%. Therefore, a total maltodextrin:β-cyclodextrin ratio of 18% (2:1) was selected for the next single-factor experiment.
[0026] 3) Under the above basic conditions, a single-factor experiment was conducted on the inlet air temperature. The experimental conditions are shown in Table 3 below: Table 3 Single-factor experimental conditions for inlet air temperature
[0027] Under these conditions, with an inlet air temperature of 140℃, prickly pear powder is obtained. Lowest loss rate With a loss rate of about 10%, the prickly pear powder obtained has the best prickly pear flavor and a brighter appearance. Therefore, an air inlet temperature of 140℃ was selected for the next single-factor experiment.
[0028] 4) Under the above basic conditions, a single-factor experiment was conducted on the outlet air temperature. The experimental conditions are shown in Table 4 below: Table 4 Single Factors of Air Outlet Temperature
[0029]
[0030] Under these conditions, when the outlet air temperature is 120℃, the moisture content of the prickly pear powder is 1.6%. The prickly pear powder has a better prickly pear flavor and a brighter appearance. Therefore, an outlet air temperature of 120℃ was selected for the next single-factor experiment.
[0031] 5) Under the above basic conditions, a single-factor experiment was conducted on the feed flow rate. The experimental conditions are shown in Table 5 below: Table 5 Single-factor experimental conditions for feed flow rate
[0032] Under these conditions, the feed flow rate is At this time, the prickly pear powder exhibited good adhesion to the wall, resulting in the highest yield of prickly pear powder, which was around 80%. Therefore, the feed flow rate was selected accordingly. Proceed to the next step of the single-factor experiment.
[0033] 6) Under the above basic conditions, a single-factor experiment was conducted on the atomization frequency. The experimental conditions are shown in Table 6 below:
[0034] Under these conditions, the atomization frequency is: At that time, the prickly pear powder was finer and had a better dispersion effect, so an atomization frequency of [frequency value missing] was selected. .
[0035] Experimental conclusion: Through multiple single-factor experiments, the optimal process conditions for spray drying of prickly pear juice were determined: three times the amount of prickly pear juice, 18% maltodextrin addition, an inlet air temperature of 140℃, an outlet air temperature of 120℃, and an atomization frequency of [missing information]. Feed flow rate Prickly pear powder obtained by spray drying three times the amount of prickly pear juice under these conditions. content Prickly pear powder The loss rate was 12.76%, and the fan acquisition rate was 87.24%.
[0036] Although specific embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these specific embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A method for preparing prickly pear powder by spray drying, characterized in that, Includes the following steps: step Material homogenization Weigh out a certain amount of 1-3 times the amount of prickly pear juice and add it to a mixing jar for later use; step Mixing, homogenizing Add a certain amount of maltodextrin and β-cyclodextrin to the mixing tank, and stir, homogenize and mix. step Injection The mixed raw materials are then... The sample is fed at a uniform speed, allowing the mixed raw materials to enter the high-speed centrifugal spray dryer. step Atomization treatment The mixed raw materials are atomized and sprayed using a high-speed centrifugal spray dryer. step High-temperature drying and cooling The spray is dried at high temperature using a high-speed centrifugal spray dryer, and then cooled after drying. step Discharge After cooling, the material is discharged through the outlet; step Vacuum-sealed packaging The discharged product enters a vacuum environment and is vacuum-sealed to obtain prickly pear powder.
2. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps The power of homogenization of materials is The homogenization time is .
3. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps The materials are stirred at low speed in the mixing tank, and the sample is injected while stirring.
4. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps The atomization frequency in .
5. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps The high-temperature drying temperature is 130℃, and the cooling temperature is 90~100℃.
6. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps The discharge port needs to be isolated from the outside.
7. The method for preparing prickly pear powder by spray drying according to claim 1, characterized in that, The steps Vacuum packaging must be properly sealed and protected from light.
8. The application of the prickly pear powder prepared by the spray drying method according to any one of claims 1-7, characterized in that, The prickly pear powder is used as a raw material for the production of prickly pear lozenges, prickly pear instant tea, prickly pear biscuits, and prickly pear solid beverages.