Anti-moisture absorption pineapple whole fruit powder and preparation method thereof

Abstract

The invention provides anti-moisture absorption pineapple whole fruit powder and a preparation method thereof, and belongs to the technical field of food processing. An anti-moisture-absorption agent used for the anti-moisture-absorption pineapple whole fruit powder is prepared from pineapple pomace powder, vital gluten and maltodextrin according to the mass ratio of (0.05-0.15): (0.1-0.3): 1, pineapple juice and the anti-moisture-absorption agent are mixed to obtain mixed feed liquid, the mixed feed liquid is homogenized, subjected to dynamic high-pressure microjet treatment and subjected to spray drying, and the anti-moisture-absorption pineapple whole fruit powder is obtained. Wherein the addition amount of the anti-moisture-absorption agent is 60-80wt% of the solid content of the pineapple juice. The pineapple pomace powder and the vital gluten are innovatively introduced to partially replace maltodextrin, so that the problem that the sensory quality such as aroma, flavor, color and the like of the fruit powder is reduced due to excessive use amount of the maltodextrin is solved; the raw materials are natural, healthy, low in price and easy to obtain, the content of dietary fibers and protein of the finished product is increased, and the nutritional value is higher.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to anti-hygroscopic whole pineapple fruit powder and a preparation method thereof. Background Art

[0002] Pineapple (Latin name: Ananascomosus (L.) Merr), also known as pineapple and yellow pear, is a perennial evergreen herb. It is rich in nutrients, including dietary fiber, vitamins, protein, and nutrients such as iron, phosphorus, calcium, magnesium, and potassium. It is an important tropical fruit resource in my country. China is one of the main producing countries of pineapples, with an average annual output of more than 1.6 million tons. Although the current annual output of pineapples is large, it is mainly used as fresh food, and there are fewer processed products. At the same time, due to the concentrated harvest period of pineapples, the high moisture content of the fruit, the short storage period, and the limitations of storage conditions and processing capacity, pineapple unsalable incidents have occurred frequently in recent years, causing serious economic losses to fruit farmers. Therefore, developing pineapple processing technology, expanding the form of pineapple products, and extending its industrial chain are of great significance to achieving high-quality development of the pineapple industry.

[0003] Fruit powder is an effective form of fruit processing and utilization. It has a wide range of uses. It can be used as a food ingredient to season, adjust colors, and increase nutritional content. Processing pineapples into fruit powder can reduce moisture content, extend shelf life, better maintain the nutritional content of pineapples, and reduce packaging and storage costs. Fruit powder processing can not only solve the problem of pineapple's poor storage resistance and serious post-harvest loss, but also expand the pineapple deep processing market and meet the demand for fruit powder in various fields. At present, fruit powder has become an important direction for pineapple deep processing. Drying is the main operating unit of fruit powder processing and has an important impact on the quality of fruit powder. The main drying methods include spray drying, hot air drying, vacuum freeze drying, vacuum drying, etc. Spray drying is the most widely used in fruit powder processing due to its low cost, short production cycle, and high degree of continuity. However, the content of small molecular sugars in pineapple fruit powder prepared by spray drying is relatively high, and it is easy to absorb moisture and agglomerate during the storage stage, which seriously affects the product quality and shelf life. Therefore, in the actual production of fruit powder, macromolecular sugars such as maltodextrin are usually added as anti-hygroscopic agents.

[0004] The study found that when maltodextrin with a solid content of more than 0.8 times was added to watermelon juice for spray drying, the aroma and color of the watermelon fruit powder produced were significantly weakened, and the sensory quality was greatly reduced (Zhang Qiuqin, Miao Tenglong, Zheng Heyun, et al. Effect of dextrin addition on the quality of watermelon spray-dried powder [J]. Chinese Food Additives, 2024, 35(07): 120-126.), but maltodextrin has a high glycemic index and is not suitable for people who control their sugar intake. SICCAMA et al. used asparagus fiber and citrus fiber to partially replace maltodextrin. The physical properties of asparagus powder prepared by spray drying were similar to those of the group with maltodextrin added, but the retention rate of volatile aroma components was higher (SICCAMA JW, PEGIOU E, EIJKELBOOM NM, et al. The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties[J]. Food Chemistry, 2021, 356: 129567.). In addition, the addition of dietary fiber can better promote digestion and regulate blood sugar, but the volatile aroma components may be lost during the spray drying process, especially when hot air drying is used, which may lead to poor aroma characteristics of the final product. Wei Yujie et al. added a compound of gluten and ethyl cellulose (EC) to apple powder and found that the combined effect of protein and coexisting polysaccharides can effectively reduce the high-freedom moisture content in the system, thereby inhibiting the hygroscopic behavior of the fruit powder (Wei Yujie, Yang Xiaotong, Liang Hongshan, et al. Effect of gluten and ethyl cellulose on the hygroscopicity of freeze-dried apple powder [J]. Food Science, 2023, 44(12): 18-24.), but with the increase of ethyl cellulose addition, especially in a medium humidity environment, the sample becomes moist, resulting in the adhesion of powder particles and the deterioration of overall quality.

[0005] In view of the above technical difficulties, the present invention provides a hygroscopic resistant whole pineapple fruit powder and a preparation method thereof. Summary of the invention

[0006] In order to solve the above technical problems, the present invention proposes a hygroscopic pineapple whole fruit powder and a preparation method thereof. The pineapple whole fruit powder prepared by the present invention has good hygroscopic resistance, less loss of nutrient components, high fruit utilization rate, and is rich in plant protein and dietary fiber. In addition, the method of the present invention uses pineapple pomace fiber and gluten powder as anti-hygroscopic agents to partially replace the use of maltodextrin, thereby reducing the loss of the original flavor of the fruit, while increasing the content of dietary fiber and plant protein, and improving the nutritional value. Compared with a conventional spray drying process, a dynamic high-pressure micro-jet method is innovatively used to treat a mixed liquid, thereby improving the crushing and homogenization efficiency of insoluble protein and dietary fiber, reducing the particle size of the liquid, and achieving an emulsified stable state.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] One of the technical solutions of the present invention:

[0009] An anti-hygroscopic agent, the raw materials of which include pineapple pomace powder, gluten powder and maltodextrin in a mass ratio of (0.05-0.15):(0.1-0.3):1.

[0010] The present invention innovatively uses gluten as the raw material of the anti-hygroscopic agent, utilizes pineapple pomace powder as a dietary fiber source to compound with gluten, partially replaces maltodextrin, and develops a natural and healthy anti-hygroscopic agent. Gluten and gliadin in gluten contain more hydrophobic amino acids, such as glutamic acid and proline. These hydrophobic regions make the inside of the gluten protein molecules have a larger hydrophobic interaction area. In practical applications, these hydrophobic regions can form a weaker interaction with water molecules, thereby reducing the adsorption and migration of water molecules. In addition, gluten protein can limit the free movement of water molecules and sugar molecules to a certain extent by forming a three-dimensional network structure, increase the rigidity of the system, and keep the fruit powder in a glassy state at a lower relative humidity, thereby achieving the effect of inhibiting the moisture absorption of the fruit powder.

[0011] Furthermore, the pineapple pomace powder is obtained by selecting, washing, peeling, juicing and filtering fresh and ripe pineapples to obtain pineapple pomace, and then washing, squeezing, drying and ultrafine grinding, and the particle size of the pineapple pomace powder is less than 200 μm; exemplary, the preparation method of the pineapple pomace powder comprises the following steps:

[0012] (1) fresh and ripe pineapples are selected, cleaned, peeled, juiced and filtered to obtain pineapple juice and pineapple pomace;

[0013] (2) rinsing the pineapple pomace in clean water of 5 to 10 times its mass for 10 to 30 minutes to remove soluble sugars in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and pressing for a second time, placing the pomace in a heat pump drying oven at 60 to 80° C. to dry the pomace at a moisture content of less than 5%, and obtaining dried pineapple pomace;

[0014] (3) The dried pineapple pomace is placed in an ultrafine pulverizer, pulverized for 80 seconds, and passed through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm.

[0015] Furthermore, in the step (1) of the pineapple pomace powder preparation process, the juicing is performed by physical squeezing, and no cutting or crushing is required before juicing. After juicing, the juice is passed through an 80-mesh sieve, and the pomace is collected for later use.

[0016] Furthermore, in step (2) of the pineapple pomace powder preparation process, the pineapple pomace is dried to a thickness of 4 to 8 mm and the drying time is 8 to 16 hours.

[0017] Furthermore, in step (3) of the pineapple pomace powder preparation process, the rotation speed of the ultrafine pulverizer is 18000-25000 r / min.

[0018] Furthermore, the protein content of the gluten powder is greater than 85%; and the glucose value (DE value) of the maltodextrin is 15-20.

[0019] The second technical solution of the present invention:

[0020] The invention discloses a hygroscopic whole pineapple fruit powder, comprising pineapple juice and an anti-hygroscopic agent. The anti-hygroscopic agent is added in an amount of 60-80wt% of the pineapple juice according to the solid content.

[0021] Exemplarily, the solid content of the pineapple juice is measured using an Abbe refractometer.

[0022] The third technical solution of the present invention:

[0023] A method for preparing the anti-hygroscopic whole pineapple fruit powder comprises the following steps:

[0024] The pineapple juice and the anti-hygroscopic agent are mixed to obtain a mixed liquid, and the mixed liquid is homogenized, subjected to dynamic high-pressure microfluidization treatment and spray-dried to obtain the anti-hygroscopic whole pineapple fruit powder.

[0025] Furthermore, the homogenization pressure is 40-60 MPa, and the number of cycles of homogenization is 3-5 times.

[0026] Furthermore, the pressure of the dynamic high-pressure microfluidization treatment is 100-250 MPa, and the number of cyclic treatments is 2-4 times, so as to further refine the suspended particles in the feed liquid.

[0027] Furthermore, the inlet air temperature of the spray drying is 150-210°C, the outlet air temperature is 60-95°C, the feed rate is 40-100mL / min, and the spray drying time is ≤1h; the spray drying is completed within 1h to prevent the crushed insoluble solid particles from re-aggregating during the standing process and reducing the stability of the liquid.

[0028] Furthermore, the spray drying is carried out by centrifugal spraying, pressure spraying or convection spraying.

[0029] Furthermore, the spray drying further includes a step of adding silicon dioxide; the silicon dioxide is used as an anti-caking agent to improve the fluidity of the powder.

[0030] Furthermore, the amount of silicon dioxide added is 0.05-0.25 wt % of the mass of the powder after spray drying.

[0031] Compared with the prior art, the present invention has the following advantages and technical effects:

[0032] (1) The present invention separates pineapple juice and pomace, and adds the pomace as a dietary fiber source to an anti-hygroscopic agent, which can effectively reduce the use of maltodextrin, reduce the loss of fruit flavor, and improve the utilization rate of the whole pineapple fruit, thereby increasing the dietary fiber content of the product. Gluten is used as an anti-hygroscopic agent ingredient, and the hydrophobic properties of natural plant protein in gluten and its plasticization inhibition effect on small molecular sugars such as fructose are utilized to increase the glass transition temperature of the fruit powder and inhibit its hygroscopic behavior.

[0033] (2) Compared with the prior art which generally uses maltodextrin, soluble starch, microcrystalline cellulose and cyclodextrin as anti-hygroscopic agents, the present invention innovatively introduces pomace powder and gluten powder to partially replace maltodextrin, thereby overcoming the problem of decreased sensory quality such as aroma, flavor and color of fruit powder caused by excessive use of maltodextrin; in addition, the source of raw materials is more natural, healthy, cheap and easy to obtain, the dietary fiber and protein content of the finished product is improved, and the nutritional value is higher.

[0034] (3) When preparing the anti-hygroscopic whole pineapple fruit powder, the present invention uses a high-pressure homogenization combined with a dynamic high-pressure microfluidization method to treat the mixed liquid, and uses high-speed impact, high-frequency vibration, instantaneous pressure drop, strong shear and cavitation forces to effectively break up insoluble protein and dietary fiber particles, so that the liquid can achieve ultra-fine, micro-emulsified and homogenized effects. According to measurements, the particle size in the liquid after treatment can be reduced to less than 100 μm, and the fruit powder obtained by spray drying is uniform, fine in texture, and has good fluidity.

[0035] (4) The preparation method of the present invention has a high comprehensive utilization rate of raw materials, simple and feasible steps, exploits the dietary fiber of the fruit itself and adopts dynamic high-pressure microfluidization technology to solve the problem that the fiber structure of the pomace is rough and difficult to break, and can be adapted to industrial production. The maltodextrin content of the whole pineapple fruit powder prepared by the present invention is lower than that of ordinary spray-dried products, and at the same time has good storage and anti-hygroscopicity, and the moisture absorption rate after being placed in an environment of 25°C and 75% relative humidity for 24 hours is 9.80%, which is significantly lower than that of the pineapple fruit powder using maltodextrin as a single anti-hygroscopic agent. DETAILED DESCRIPTION

[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0037] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0038] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0039] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0040] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0041] The embodiment of the present invention provides an anti-hygroscopic agent, wherein the raw materials include pineapple pomace powder, gluten powder and maltodextrin in a mass ratio of (0.05-0.15):(0.1-0.3):1.

[0042] In a preferred embodiment of the present invention, the pineapple pomace powder is obtained by selecting, washing, peeling, juicing and filtering fresh and ripe pineapples to obtain pineapple pomace, and then washing, squeezing, drying and ultrafine grinding, and the particle size of the pineapple pomace powder is less than 200 μm; exemplary, the preparation method of the pineapple pomace powder comprises the following steps:

[0043] (1) fresh and ripe pineapples are selected, cleaned, peeled, juiced and filtered to obtain pineapple juice and pineapple pomace;

[0044] (2) rinsing the pineapple pomace in clean water of 5 to 10 times its mass for 10 to 30 minutes to remove soluble sugars in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and pressing for a second time, placing the pomace in a heat pump drying oven at 60 to 80° C. to dry the pomace at a moisture content of less than 5%, and obtaining dried pineapple pomace;

[0045] (3) putting the dried pineapple pomace into an ultrafine pulverizer, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0046] Wherein, in step (1), the juicing is carried out by physical squeezing, and no cutting or crushing is required before juicing. After juicing, the juice is sieved through an 80-mesh sieve, and the pomace is collected for standby use; in step (2), when the pineapple pomace is dried, the thickness is 4 to 8 mm, and the drying time is 8 to 16 hours; in step (3), the rotation speed of the ultrafine pulverizer is 18000 to 25000 r / min.

[0047] In a preferred embodiment of the present invention, the gluten and the maltodextrin are both commercially available, wherein the gluten is food grade wheat gluten with a protein content of >85%; the maltodextrin is food grade with a glucose value (DE value) of 15 to 20. The DE value indicates the percentage of reducing sugar in the syrup to its dry matter. The higher the DE value, the higher the degree of hydrolysis, the more glucose content, the lower the product viscosity, and the higher the sweetness value; the lower the DE value, the lower the degree of hydrolysis, the more dextrin, macromolecular polysaccharides and other substances, the greater the product viscosity, and the lower the sweetness.

[0048] The protein in gluten is mainly composed of gliadin and glutenin. The three-dimensional network structure of protein can limit the migration and adsorption of water. These characteristics make gluten have good anti-hygroscopic properties. Maltodextrin usually has medium to high viscosity and can form a continuous and regular paste. By controlling the higher protein content in gluten, it can partially replace maltodextrin, provide similar viscosity and structural properties, and increase anti-hygroscopic properties.

[0049] The present invention separates pineapple juice and pomace, and adds the pomace as a dietary fiber source to an anti-hygroscopic agent, which can effectively reduce the use of maltodextrin, reduce the loss of fruit flavor, and at the same time improve the utilization rate of the whole pineapple fruit, and increase the dietary fiber content of the product. The present invention innovatively introduces pomace powder and gluten powder to partially replace maltodextrin, overcomes the problem of decreased sensory quality such as aroma, flavor and color of fruit powder caused by excessive use of maltodextrin, and also uses gluten powder as an anti-hygroscopic agent ingredient, utilizing the hydrophobic properties of natural plant protein in gluten powder and its plasticization inhibition effect on small molecular sugars such as fructose, thereby increasing the glass transition temperature of the fruit powder and inhibiting its hygroscopic behavior.

[0050] The embodiment of the present invention further provides an anti-hygroscopic whole pineapple fruit powder, comprising pineapple juice and the anti-hygroscopic agent. Calculated by solid content, the anti-hygroscopic agent is added in an amount of 60-80wt% of the pineapple juice.

[0051] Exemplarily, the solid content of the pineapple juice is measured using an Abbe refractometer.

[0052] The embodiment of the present invention also provides a method for preparing the anti-hygroscopic whole pineapple fruit powder, comprising the following steps:

[0053] The pineapple juice and the anti-hygroscopic agent are mixed to obtain a mixed liquid, and the mixed liquid is homogenized, subjected to dynamic high-pressure microfluidization treatment and spray-dried to obtain the anti-hygroscopic whole pineapple fruit powder.

[0054] In a preferred embodiment of the present invention, the homogenization pressure is 40-60 MPa, and the number of cycles of homogenization is 3-5 times.

[0055] In a preferred embodiment of the present invention, the pressure of the dynamic high-pressure microfluidic treatment is 100-250 MPa, and the number of cyclic treatments is 2-4 times. Dynamic high-pressure microfluidic treatment, referred to as DHPM, is an advanced high-pressure processing technology. It is based on high-pressure theory, fluid mechanics theory, and impact flow theory, and integrates multiple unit operations such as conveying, mixing, micro-crushing, pressurization, and puffing. This technology can perform a series of comprehensive actions on fluid mixtures, such as strong shearing, high-speed impact, instantaneous pressure release, high-frequency oscillation, expansion and cavitation, thereby further refining the suspended particles in the liquid.

[0056] In a preferred embodiment of the present invention, the inlet air temperature of the spray drying is 150-210°C, the outlet air temperature is 60-95°C, the feed rate is 40-100 mL / min, and the spray drying time is ≤1h; the spray drying is completed within 1h to prevent the crushed insoluble solid particles from re-aggregating during the standing process and reducing the stability of the liquid.

[0057] The spray drying method may be centrifugal spray, pressure spray or convection spray. In a preferred embodiment of the present invention, the spray drying method is centrifugal spray.

[0058] In a preferred embodiment of the present invention, the spray drying further includes a step of adding silicon dioxide; the silicon dioxide is used as an anti-caking agent to improve the fluidity of the powder.

[0059] In a preferred embodiment of the present invention, the amount of silicon dioxide added is 0.05-0.25 wt % of the mass of the powder after spray drying.

[0060] In the embodiments of the present invention, the homogenization, dynamic high-pressure micro-jet treatment, spray drying and ultrafine grinding used are all conventional technical means in the field and are not the inventive point. The present invention controls the technical parameters of the above-mentioned technical means, and adopts high-pressure homogenization combined with dynamic high-pressure micro-jet method to treat the mixed liquid, and utilizes high-speed impact, high-frequency vibration, instantaneous pressure drop, strong shear and cavitation and other forces to effectively break up insoluble protein and dietary fiber particles, so that the liquid can achieve ultrafine, micro-emulsification and homogenization effects. The fruit powder obtained by spray drying is uniform, fine in texture and has good fluidity.

[0061] The gluten used in the embodiment of the present invention has a protein content of 87%, and the DE value of maltodextrin is 16.

[0062] The technical solution of the present invention is further illustrated by the following embodiments.

[0063] Example 1

[0064] A method for preparing hygroscopic pineapple pomace powder comprises the following steps:

[0065] (1) fresh and ripe pineapples are selected, cleaned, peeled and juiced, and the pineapple juice is passed through an 80-mesh sieve after juicing, and the pineapple pomace is collected for standby use;

[0066] (2) rinsing the pineapple pomace in 8 times the mass of clean water for 15 min to remove soluble sugar in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and squeezing it twice, spreading it in a heat pump drying oven with a thickness of 5 mm, and drying it at 80° C. for 12 h to a moisture content of less than 5%, thereby obtaining dried pineapple pomace;

[0067] (3) placing the dried pineapple pomace into an ultrafine pulverizer at a rotation speed of 23000 r / min, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0068] (4) mixing the pineapple pomace powder obtained in step (3) with gluten powder and maltodextrin in a mass ratio of 0.1:0.25:1 to obtain an anti-hygroscopic agent;

[0069] (5) using an Abbe refractometer to measure the solid content of the pineapple juice obtained in step (1), adding the anti-hygroscopic agent obtained in step (4) at a mass ratio of 75 wt % of the solid content, and stirring to obtain a mixed liquid;

[0070] (6) circulating the mixed liquid for 3 times at a pressure of 60 MPa;

[0071] (7) The homogenized mixed liquid was then treated three times using a dynamic high-pressure microfluidizer at a pressure of 150 MPa. The particle size of the particles in the treated liquid was measured to be 64 μm.

[0072] (8) spray drying the mixed liquid obtained in step (7) within 1 hour, the spraying mode is centrifugal spray, the inlet air temperature is 160° C., the outlet air temperature is 80° C., and the feed rate is 50 mL / min. The dried powder is collected, cooled to below 40° C., 0.1 wt% of silicon dioxide is added to the powder after spray drying, and vacuum packaging is performed to obtain anti-hygroscopic pineapple pomace powder.

[0073] Example 2

[0074] A method for preparing hygroscopic pineapple pomace powder comprises the following steps:

[0075] (1) fresh and ripe pineapples are selected, cleaned, peeled and juiced, and the pineapple juice is passed through an 80-mesh sieve after juicing, and the pineapple pomace is collected for standby use;

[0076] (2) rinsing the pineapple pomace in 6 times the mass of clean water for 10 min to remove soluble sugar in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and squeezing it twice, spreading it in a heat pump drying oven with a thickness of 8 mm, and drying it at 60° C. for 16 h to a moisture content of less than 5%, thereby obtaining dried pineapple pomace;

[0077] (3) placing the dried pineapple pomace into an ultrafine pulverizer at a rotation speed of 20,000 r / min, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0078] (4) mixing the pineapple pomace powder obtained in step (3) with gluten powder and maltodextrin in a mass ratio of 0.05:0.3:1 to obtain an anti-hygroscopic agent;

[0079] (5) using an Abbe refractometer to measure the solid content of the pineapple juice obtained in step (1), adding the anti-hygroscopic agent obtained in step (4) at a mass ratio of 80 wt % of the solid content, and stirring to obtain a mixed liquid;

[0080] (6) circulating the mixed liquid for 5 times at a pressure of 40 MPa;

[0081] (7) The homogenized mixed liquid was then treated four times using a dynamic high-pressure microfluidizer at a pressure of 100 MPa. The particle size of the particles in the treated liquid was measured to be 73 μm.

[0082] (8) spray drying the mixed liquid obtained in step (7) within 1 hour, the spraying mode is centrifugal spray, the inlet air temperature is 190° C., the outlet air temperature is 90° C., and the feed rate is 80 mL / min. The dried powder is collected, cooled to below 40° C., 0.05 wt % of silicon dioxide is added after the powder is spray dried, and vacuum packaging is performed to obtain anti-hygroscopic pineapple pomace powder.

[0083] Example 3

[0084] A method for preparing hygroscopic pineapple pomace powder comprises the following steps:

[0085] (1) fresh and ripe pineapples are selected, cleaned, peeled and juiced, and the pineapple juice is passed through an 80-mesh sieve after juicing, and the pineapple pomace is collected for standby use;

[0086] (2) rinsing the pineapple pomace in 10 times the mass of clean water for 30 min to remove soluble sugar in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and squeezing it twice, spreading it in a heat pump drying oven with a thickness of 4 mm, and drying it at 70° C. for 12 h to a moisture content of less than 5%, thereby obtaining a dried pineapple pomace;

[0087] (3) placing the dried pineapple pomace into an ultrafine pulverizer at a rotation speed of 18000 r / min, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0088] (4) mixing the pineapple pomace powder obtained in step (3) with gluten powder and maltodextrin in a mass ratio of 0.15:0.1:1 to obtain an anti-hygroscopic agent;

[0089] (5) using an Abbe refractometer to measure the solid content of the pineapple juice obtained in step (1), adding the anti-hygroscopic agent obtained in step (4) at a mass ratio of 70 wt % of the solid content, and stirring to obtain a mixed liquid;

[0090] (6) circulating the mixed liquid for 3 times at a pressure of 50 MPa;

[0091] (7) The homogenized mixed liquid was then treated four times using a dynamic high-pressure microfluidizer at a pressure of 200 MPa. The particle size of the particles in the treated liquid was measured to be 58 μm.

[0092] (8) spray drying the mixed liquid obtained in step (7) within 1 hour, the spraying mode is centrifugal spray, the inlet air temperature is 180° C., the outlet air temperature is 85° C., and the feed rate is 60 mL / min. The dried powder is collected, cooled to below 40° C., 0.15 wt% of the powder mass after spray drying is added with silicon dioxide, and vacuum packed to obtain anti-hygroscopic pineapple pomace powder.

[0093] Example 4

[0094] The same as Example 2, except that in step (5), the anti-hygroscopic agent obtained in step (4) is added at a mass ratio of 60 wt% of the solid content, and stirred to obtain a mixed liquid, and the remaining steps are the same as Example 1. After measurement, the particle size of the particles in the liquid after step (7) is 70 μm.

[0095] Example 5

[0096] The same as Example 3, except that in step (7), the homogenized mixed liquid is then treated 4 times by dynamic high-pressure microfluidization at a pressure of 100 MPa, and the remaining steps are the same as Example 1. It was determined that the particle size of the particles in the liquid after step (7) was 66 μm.

[0097] Example 6

[0098] A method for preparing hygroscopic pineapple pomace powder comprises the following steps:

[0099] (1) fresh and ripe pineapples are selected, cleaned, peeled and juiced, and the pineapple juice is passed through an 80-mesh sieve after juicing, and the pineapple pomace is collected for standby use;

[0100] (2) rinsing the pineapple pomace in 5 times the mass of clean water for 10 min to remove soluble sugar in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and squeezing it twice, spreading it in a heat pump drying oven with a thickness of 4 mm, and drying it at 80° C. for 8 h to a moisture content of less than 5%, thereby obtaining dried pineapple pomace;

[0101] (3) placing the dried pineapple pomace into an ultrafine pulverizer at a rotation speed of 18000 r / min, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0102] (4) mixing the pineapple pomace powder obtained in step (3) with gluten powder and maltodextrin in a mass ratio of 0.05:0.3:1 to obtain an anti-hygroscopic agent;

[0103] (5) using an Abbe refractometer to measure the solid content of the pineapple juice obtained in step (1), adding the anti-hygroscopic agent obtained in step (4) at a mass ratio of 80 wt % of the solid content, and stirring to obtain a mixed liquid;

[0104] (6) circulating the mixed liquid for 5 times at a pressure of 40 MPa;

[0105] (7) The homogenized mixed liquid was then treated four times using a dynamic high-pressure microfluidizer at a pressure of 100 MPa. The particle size of the particles in the treated liquid was measured to be 76 μm.

[0106] (8) spray drying the mixed liquid obtained in step (7) within 1 hour, the spraying mode is centrifugal spray, the inlet air temperature is 210° C., the outlet air temperature is 95° C., and the feed rate is 40 mL / min. The dried powder is collected, cooled to below 40° C., 0.05 wt % of silicon dioxide is added after the powder is spray dried, and vacuum packaging is performed to obtain anti-hygroscopic pineapple pomace powder.

[0107] Example 7

[0108] A method for preparing hygroscopic pineapple pomace powder comprises the following steps:

[0109] (1) fresh and ripe pineapples are selected, cleaned, peeled and juiced, and the pineapple juice is passed through an 80-mesh sieve after juicing, and the pineapple pomace is collected for standby use;

[0110] (2) rinsing the pineapple pomace in 10 times the mass of clean water for 30 min to remove soluble sugar in the pomace and avoid the occurrence of browning in the subsequent drying process, draining the water and squeezing it twice, spreading it in a heat pump drying oven with a thickness of 8 mm, and drying it at 60° C. for 16 h to a moisture content of less than 5%, thereby obtaining dried pineapple pomace;

[0111] (3) placing the dried pineapple pomace into an ultrafine pulverizer at a rotation speed of 25000 r / min, pulverizing for 80 seconds, and passing through an 80-mesh sieve to obtain ultrafine pineapple pomace powder with a particle size of less than 200 μm;

[0112] (4) mixing the pineapple pomace powder obtained in step (3) with gluten powder and maltodextrin in a mass ratio of 0.15:0.1:1 to obtain an anti-hygroscopic agent;

[0113] (5) using an Abbe refractometer to measure the solid content of the pineapple juice obtained in step (1), adding the anti-hygroscopic agent obtained in step (4) at a mass ratio of 60 wt % of the solid content, and stirring to obtain a mixed liquid;

[0114] (6) circulating the mixed liquid for 3 times at a pressure of 60 MPa;

[0115] (7) The homogenized mixed liquid was then treated twice using a dynamic high-pressure microfluidizer at a pressure of 250 MPa. The particle size of the particles in the treated liquid was measured to be 51 μm.

[0116] (8) spray drying the mixed liquid obtained in step (7) within 1 hour, the spraying mode is centrifugal spray, the inlet air temperature is 150° C., the outlet air temperature is 60° C., the feed rate is 100 mL / min, the dried powder is collected, and after cooling to below 40° C., 0.25 wt% of the powder mass after spray drying is added with silicon dioxide, and vacuum packaging is performed to obtain anti-hygroscopic pineapple pomace powder.

[0117] Comparative Example 1

[0118] The method is the same as Example 1, except that the anti-hygroscopic agent for pineapple pomace powder does not contain gluten. Specifically, in step (4), the pineapple pomace powder obtained in step (3) is mixed with maltodextrin in a mass ratio of 0.1:1 to obtain the anti-hygroscopic agent. The remaining steps are the same as Example 1.

[0119] Comparative Example 2

[0120] The same as Example 1, except that the anti-hygroscopic agent for pineapple pomace powder does not contain pineapple pomace powder. Specifically, in step (4): gluten powder and maltodextrin are uniformly mixed in a mass ratio of 0.25:1 to obtain the anti-hygroscopic agent. The remaining steps are the same as Example 1.

[0121] Comparative Example 3

[0122] The same as Example 1, the only difference is that the anti-hygroscopic agent for pineapple pomace powder is maltodextrin, and the other steps are the same as Example 1.

[0123] Comparative Example 4

[0124] The same as Example 2, except that, in step (5), the anti-hygroscopic agent obtained in step (4) is added at a mass ratio of 90 wt% of the solid content, and stirred evenly to obtain a mixed liquid. The remaining steps are the same as Example 1.

[0125] Comparative Example 5

[0126] The same as Example 2, except that, in step (5), the anti-hygroscopic agent obtained in step (4) is added at a mass ratio of 40 wt% of the solid content, and stirred evenly to obtain a mixed liquid. The remaining steps are the same as Example 1.

[0127] Comparative Example 6

[0128] The same as Example 3, except that in step (7), the homogenized mixed liquid is then treated 4 times by dynamic high-pressure microfluidization at a pressure of 50 MPa, and the remaining steps are the same as Example 1.

[0129] Comparative Example 7

[0130] The same as Example 3, except that step (7) of dynamic high-pressure microfluidization is omitted, and the homogenized mixed liquid is directly spray-dried. The remaining steps are the same as Example 1.

[0131] Performance Testing

[0132] (I) Determination of moisture absorption

[0133] According to the method reported in the reference literature (Wang Xun, Cai Yongjian, Deng Xinlun, et al. Effect of soybean fiber on the quality of vacuum freeze-dried mango powder [J / OL]. Food Industry Science and Technology, 1-14 [2024-11-08].), the moisture absorption rate of the hygroscopic pineapple whole fruit powder prepared in Examples 1 to 5 and Comparative Examples 1 to 7 was measured. The specific measurement method includes the following steps:

[0134] Weigh 1.0 g of whole pineapple powder sample and add it to a constant-weight glass culture dish. Place the culture dish in a constant temperature and humidity incubator at 25°C and 75% humidity. Take it out and weigh it after 4 h, 8 h, 12 h, and 24 h, and record the increased mass m of the sample. m×100% is the moisture absorption rate. The experimental results are shown in Table 1.

[0135] (II) Determination of fluidity

[0136] According to the method reported in the reference literature (Liu Yangyang, Gong Xiao, Liu Yijun, et al. Effects of different processing methods on the physical and chemical properties of pitaya powder [J]. Journal of Tropical Crops, 2021, 42(09): 2689-2695), the angle of repose of the hygroscopic pineapple whole fruit powder prepared in Examples 1 to 7 and Comparative Examples 1 to 7 was measured. The specific measurement method includes the following steps:

[0137] The whole pineapple fruit powder was vertically flowed onto the coordinate paper through a glass funnel. The tail end of the funnel was 2.00 cm vertically away from the glass plate. The flowing fruit powder formed a cone on the coordinate paper. The angle of repose formed was measured with a protractor. The experimental results are shown in Table 1.

[0138] Table 1 Moisture absorption rate and fluidity performance test results

[0139]

[0140]

[0141] Note: “ / ” indicates that pomace powder and gluten powder are not added or dynamic high-pressure microfluidization treatment is not performed.

[0142] As can be seen from Table 1, the moisture absorption rate of Example 1, which adds pomace powder and gluten powder as anti-hygroscopic agents, in 4 to 24 hours is lower than that of Comparative Examples 1 to 2, which omit either pineapple pomace powder or gluten powder, while the moisture absorption rate of Comparative Example 3, which does not add either pineapple pomace powder or gluten powder and only uses maltodextrin as an anti-hygroscopic agent, is the highest. In addition, by analyzing the experimental data of Example 2, Example 4 and Comparative Examples 4 to 5, it can be seen that the higher the amount of anti-hygroscopic agent added, the lower the moisture absorption rate, and its usage should be preferably 60 to 80%. By comparing the data of Example 3, Example 5 and Comparative Examples 6 to 7, it can be found that dynamic high-pressure micro-jetting can effectively reduce the moisture absorption rate of the product by improving the particle fineness and uniformity of the feed liquid, and the effect of the treatment pressure of 100 to 200 MPa is better than that of 50 MPa.

[0143] The larger the angle of repose, the worse the powder fluidity. It is generally believed that powders with an angle of repose of more than 40° have poor fluidity. According to Table 1, it can be seen that both pineapple pomace powder and gluten powder can effectively improve powder fluidity, and the effect of the two components being compounded is better than that of using them alone. In addition, the lower the amount of anti-hygroscopic agent, the larger the angle of repose. It can be seen from Comparative Example 5 that when the amount of anti-hygroscopic agent added is 40%, the angle of repose is 44.5°, at which time the powder has poor fluidity and is prone to moisture absorption and agglomeration. By comparing Example 3, Example 5 and Comparative Examples 6 to 7, it can be seen that dynamic high-pressure microfluidization treatment can reduce the angle of repose of powders and improve the storage characteristics of the product.

[0144] (III) Sensory performance test

[0145] Test method: According to the method reported in the literature (Hu Xuemei, Luo Fangyao, Li Jinping, et al. Optimization of spray drying process of fig powder and screening of processing suitability varieties [J]. Food Science and Technology, 2023, 48(11): 73-81.), the sensory performance of samples of Examples 1-2, 4 and Comparative Examples 1-5 was tested from three aspects: color, aroma and taste, and their sensory qualities were comprehensively evaluated. The results are shown in Table 2.

[0146] Table 2 Sensory performance test results

[0147]

[0148]

[0149] Note: “ / ” indicates no addition of pomace powder and gluten powder.

[0150] As can be seen from Table 2, in Comparative Examples 1 to 2 where only pomace powder or gluten powder is added, the sensory scores of the samples are 21.2 and 23.5 respectively, and in Comparative Example 3 where pomace powder and gluten powder are not added, the sample color, aroma and taste are all light, and the sensory score is 22.1, which is lower than Example 1 where pomace powder and gluten powder are compounded, indicating that the appropriate compounding of the two anti-hygroscopic agents can significantly improve the sensory quality of the samples and reduce the weakening effect of maltodextrin on the flavor of the fruit powder. Comparative Examples 2, 4 and Comparative Examples 4 to 5 show that too high or too low an amount of an anti-hygroscopic agent is not conducive to the sensory quality of the sample. Too high an amount will reduce the purity of the fruit powder and weaken the flavor, while too low an amount will deteriorate the anti-hygroscopicity and fluidity of the sample, increase the moisture content and viscosity, and affect the release of the aroma and flavor of the fruit powder.

[0151] (IV) Determination of dietary fiber and protein content

[0152] The total dietary fiber content in the whole pineapple fruit powder prepared in Examples 1 to 2, 4 and Comparative Examples 1 to 5 was determined by enzyme-weight method (Zheng Yi, Wu Bin, Deng Jianmei. Determination of dietary fiber content in mango peel of different varieties by enzyme-weight method [J]. Tropical Agricultural Engineering, 2013, 37 (1): 4-7.); the method reported in the reference literature (Liu Yangyang, Gong Xiao, Liu Yijun, et al. Effects of different processing methods on the physicochemical properties of pitaya powder [J]. Journal of Tropical Crops, 2021, 42 (09): 2689-2695.), and the protein content of the whole pineapple fruit powder prepared in Examples 1 to 2, 4 and Comparative Examples 1 to 5 was determined. The results are shown in Table 3.

[0153] Table 3 Dietary fiber and protein content determination results

[0154]

[0155]

[0156] Note: “ / ” indicates no addition of pomace powder and gluten powder.

[0157] As can be seen from Table 3, the dietary fiber content of Comparative Examples 2 to 3 without adding pomace powder is only 0.48% and 0.43%, while the dietary fiber content of Comparative Example 1 is as high as 3.99%. At the same time, as the use ratio of the anti-hygroscopic agent increases in the range of 40% to 80%, the dietary fiber content of the sample increases from 2.38% to 3.64%, indicating that the addition of pomace powder can effectively increase the dietary fiber content of the product. The protein content of Comparative Examples 1 and 3 without adding gluten powder is 1.08% and 1.10%, while the protein content of Comparative Example 2 is 7.96%. At the same time, as the addition ratio of the anti-hygroscopic agent increases, the protein content increases in the range of 5.33% to 8.12%, indicating that the addition of gluten powder can effectively increase the protein content of the product.

[0158] The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. An anti-hygroscopic agent, characterized in that The raw materials include pineapple pomace powder, gluten powder and maltodextrin in a mass ratio of (0.05-0.15):(0.1-0.3):

1.

2. The anti-hygroscopic agent according to claim 1, characterized in that The pineapple pomace powder is obtained by selecting, washing, peeling, juicing and filtering fresh and ripe pineapples to obtain pineapple pomace, and then washing, squeezing, drying and ultrafine grinding. The particle size of the pineapple pomace powder is less than 200 μm.

3. The anti-hygroscopic agent according to claim 1, characterized in that The protein content of the gluten powder is greater than 85%; the glucose value of the maltodextrin is 15-20.

4. A hygroscopic pineapple whole fruit powder, characterized in that: The invention comprises pineapple juice and the anti-hygroscopic agent according to any one of claims 1 to 3, wherein the anti-hygroscopic agent is added in an amount of 60 to 80 wt % of the pineapple juice based on the solid content.

5. A method for preparing the anti-hygroscopic whole pineapple fruit powder according to claim 4, characterized in that: The following steps are involved: The pineapple juice and the anti-hygroscopic agent are mixed to obtain a mixed liquid, and the mixed liquid is homogenized, subjected to dynamic high-pressure microfluidization treatment and spray-dried to obtain the anti-hygroscopic whole pineapple fruit powder.

6. The method for preparing the hygroscopic pineapple whole fruit powder according to claim 5, characterized in that: The homogenization pressure is 40-60 MPa.

7. The method for preparing the hygroscopic pineapple whole fruit powder according to claim 5, characterized in that: The pressure of the dynamic high-pressure microfluidization treatment is 100-250 MPa.

8. The method for preparing the hygroscopic pineapple whole fruit powder according to claim 5, characterized in that: The inlet air temperature of the spray drying is 150-210° C., the outlet air temperature is 60-95° C., the feed rate is 40-100 mL / min, and the spray drying time is ≤1h.

9. The method for preparing the hygroscopic pineapple whole fruit powder according to claim 5, characterized in that: The method further comprises the step of adding silicon dioxide after the spray drying.

10. The method for preparing the hygroscopic resistant whole pineapple powder according to claim 9, characterized in that: The amount of silicon dioxide added is 0.05-0.25 wt% of the mass of the powder after spray drying.

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