High-quality hippophae rhamnoides fruit powder and preparation method thereof

Abstract

The hippophae rhamnoides fruits are thin in peel, much in juice and extremely short in shelf life, and meanwhile, the hippophae rhamnoides fruits are easy to be infected by microorganisms and deteriorate due to rich nutritional ingredients and relatively high water content, so that the preparation of a hippophae rhamnoides fruit product which is high in nutritional ingredient retention rate and easy to store is very necessary and urgent. The fructus hippophae is dried, the dried fruit powder product is prepared, the shelf life of the fructus hippophae is prolonged, the additional value of the fructus hippophae is increased, the weight of the dried and dehydrated fructus hippophae powder is reduced, the size of the fructus hippophae powder is reduced, and the storage space and the transportation cost are reduced. The invention provides the method for preparing the high-quality hippophae rhamnoides fruit powder by adopting a hot air drying technology, the method is simple to operate, low in cost, low in browning degree of the product and high in nutrient retention degree, and aims to provide a scientific basis for an energy-saving, quality-improving and drying production process of the hippophae rhamnoides fruit powder.

Description

Technical Field

[0001] The invention relates to a method for preparing whole seabuckthorn fruit powder, in particular to a method for preparing high-quality whole seabuckthorn fruit powder and a hot-air drying method thereof. Background Art

[0002] Seabuckthorn has high nutritional value and can be eaten fresh. It is rich in flavonoids, phenolic compounds, vitamins, fatty acids and other effective active ingredients. However, due to its high water content, it is not resistant to storage and transportation, and the sales volume of fresh fruit is very small, which limits its industrial development. 8 kg, annual utilization 5.00×10 7 kg, accounting for only 1 / 5 of the total output. The processing technology is relatively weak, and the degree of deep processing, development and utilization is still relatively low, which restricts its industrial development. Some by-products of deep processing products (fruit residue and seed residue) are mostly discarded, which not only has the burden of waste disposal, but also loses some key nutrients.

[0003] Drying is the most important processing method to extend the shelf life of products. It can inhibit the reproduction of microorganisms and extend the shelf life. Dehydrated dried products can reduce transportation costs and increase product added value. The moisture content of the whole seabuckthorn fruit powder after drying is low, making it difficult for microorganisms to grow and reproduce, which can extend the shelf life of the product while reducing the cost of storage and transportation. It is convenient to carry and prepare, and is deeply loved by consumers. Nowadays, the requirements for drying technology are particularly important. It is necessary to save resources while retaining the sensory and nutritional quality of food. It is particularly important to choose a suitable drying method according to the physical, chemical and nutritional quality of the food itself to achieve energy saving and quality improvement production, and promote industrial development.

[0004] During the drying process, we must consider both the drying efficiency and the drying cost, as well as the retention of the nutrients in the material. Currently, the drying methods commonly used in production include natural drying, hot air drying, microwave drying, vacuum freeze drying and combined drying.

[0005] Although microwave drying is easy to dry, the cost of microwave drying equipment is relatively high, it may not be applicable to certain materials, and it has high requirements for packaging materials. Although vacuum freeze drying can retain the color, aroma, taste quality and nutritional active substances of the material to the greatest extent. However, the equipment investment is large, the energy consumption is large, and the freeze-drying time is long. Products made by hot air drying on the market account for more than 90%. Hot air drying has low equipment requirements, is easy to operate, has relatively low production costs, and has high drying efficiency. It is the most economical and widely used drying method in the food industry. Enterprises usually use hot air drying as the preferred drying method. The disadvantages are that it takes a long time, the temperature is high during the treatment process, it is easy to brown, the color is poor, and nutrients such as flavonoids are easy to lose. At present, there are some studies on adding drying aids to accelerate the drying rate in terms of hot air drying technology, but there are few studies on improving the long time and easy browning during the hot air drying process. Therefore, it is necessary to take some innovative means and measures, such as adding drying aids to accelerate drying and adding a certain amount of color retaining agent to improve the browning during the drying process, so as to deal with the problems encountered in hot air drying. Summary of the invention

[0006] The purpose of the present invention is to provide a sea buckthorn whole fruit powder with high nutrient retention, low browning degree and bright color, and a hot air drying preparation method with low production cost, which can improve the drying efficiency of raw materials while protecting the product color to the maximum extent, reduce the browning degree of the sea buckthorn whole fruit powder product, and be applied to actual production, in order to bring better processing technology and product quality in production practice. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0008] Figure 1 The fruit powder is produced when different amounts of maltodextrin and citric acid are added;

[0009] Figure 2 The whole seabuckthorn fruit powder prepared in Example 1;

[0010] Figure 3 The whole seabuckthorn fruit powder prepared by the present invention (hot air drying);

[0011] Figure 4 Sea buckthorn whole fruit powder prepared by microwave drying;

[0012] Figure 5 It is sea buckthorn whole fruit powder made by vacuum freeze drying. DETAILED DESCRIPTION

[0013] The present invention provides a method for preparing high-quality seabuckthorn whole fruit powder and its application. Those skilled in the art can refer to the content of this article and improve the process parameters. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0014] The instruments used in the present invention are all common commercial products and can be purchased in the market.

[0015] The invention aims to provide a method for preparing high-quality seabuckthorn whole fruit powder by hot air drying. The product consists of seabuckthorn whole fruit puree, maltodextrin and citric acid.

[0016] The specific operation method of the preparation method is as follows:

[0017] The seabuckthorn whole fruit powder provided by the present invention, wherein the preparation method of seabuckthorn puree, has the following specific operation method:

[0018] 1. Freeze the selected and impure seabuckthorn fruits at -18℃ until use;

[0019] 2. Wash and remove impurities again before use, and then thaw;

[0020] 3. Place the juice in a high-speed wall-breaking machine to prepare sea buckthorn whole fruit puree.

[0021] The present invention also provides a method for preparing the above-mentioned seabuckthorn whole fruit powder, and the specific operation method is as follows:

[0022] 1. Weigh a certain amount of maltodextrin and citric acid on a plate, add purified water to dissolve and stir to mix evenly;

[0023] 2. Weigh a certain amount of the shaken seabuckthorn whole fruit puree, stir it evenly on the flat plate in 1, and put it into an electric heating blast oven for hot air drying;

[0024] 3. The dried product obtained by hot air drying in step 2 is crushed and sieved by a high-speed Chinese medicine universal grinder to obtain sea buckthorn whole fruit powder.

[0025] Furthermore, in step 1, the amount of maltodextrin added is 6%-14% of the mass of the seabuckthorn whole fruit puree. Preferably, the amount of maltodextrin added is 8%-12%.

[0026] Furthermore, in step 1, the amount of citric acid added is 0.1%-0.9% of the mass of the seabuckthorn whole fruit puree. Preferably, the amount of citric acid added is 0.5%-0.9%.

[0027] Furthermore, in step 2, the temperature of the electric blast drying oven is set to 55°C-75°C, and preferably, the temperature is set to 60°C-70°C.

[0028] The present invention also provides high-quality seabuckthorn whole fruit powder prepared by the above-mentioned preparation method of high-quality seabuckthorn whole fruit powder by hot air drying.

[0029] The present invention will be further described below in conjunction with embodiments:

[0030] Embodiment 1: The method for preparing high-quality seabuckthorn whole fruit powder comprises the following steps:

[0031] The preparation method of seabuckthorn whole fruit powder, the specific operation method is as follows:

[0032] Weigh 2.1 g of maltodextrin and 0.16 g of citric acid on a plate, add purified water to dissolve and stir to mix evenly, shake the processed sea buckthorn whole fruit puree evenly, weigh about 20 g of the evenly mixed sea buckthorn whole fruit puree on a plate, stir evenly, and put it into an electric blast oven for hot air drying at a temperature of 64°C. After drying for 9.5 hours, grind it through a 100-mesh sieve to obtain sea buckthorn whole fruit powder.

[0033] Example 2: Browning degree of whole seabuckthorn fruit powder

[0034] Table 1 Browning degree of fruit powder prepared with different amounts of maltodextrin and citric acid added

[0035]

[0036]

[0037] Figure 1 These are fruit powders produced with different amounts of maltodextrin and citric acid added. It can be clearly seen that the color of each numbered fruit powder is different. Figure 2 The whole seabuckthorn fruit powder prepared in Example 1 was tested for browning by an ultraviolet spectrophotometer. The brown substance produced by browning had a maximum absorption at 420 nm, and the lowest browning degree was 1.358. The above results show that the method of the present invention improves the drying efficiency of the raw materials while protecting the product color to the maximum extent, and reduces the browning degree of the whole seabuckthorn fruit powder product.

[0038] Example 3: Comparison of the organic acid, soluble saccharide inositol and its derivatives content of the whole seabuckthorn fruit powder prepared by the present invention (HD) and the fruit powder obtained by microwave drying (MD) and vacuum freeze drying (VD) is shown in Table 3 below

[0039] Figure 3 The whole seabuckthorn fruit powder prepared by the present invention (hot air drying) is Figure 4 It is sea buckthorn whole fruit powder made by microwave drying. Figure 5 It is sea buckthorn whole fruit powder made by vacuum freeze drying.

[0040] Table 1 Process conditions of three drying methods

[0041]

[0042]

[0043] Table 2 Contents of organic acids, soluble glycosyl-inositol and its derivatives in fruit powder obtained by three drying methods

[0044]

[0045] As shown in Table 2, the contents of malic acid, xylose, quinic acid, quebracho alcohol, mannose and ascorbic acid in the fruit powder prepared by the present invention are higher than those in the fruit powder prepared by microwave drying and vacuum freeze drying; the contents of succinic acid, fructose and methyl inositol are close to those in the fruit powder obtained by microwave drying, and higher than those in the whole seabuckthorn fruit powder prepared by vacuum freeze drying; the above results indicate that the whole seabuckthorn fruit powder product prepared by the method of the present invention retains better nutritional components.

[0046] Example 4: The total flavonoid content and bulk density of the seabuckthorn whole fruit powder prepared by the present invention and the fruit powder obtained by low-temperature belt drying, microwave drying and vacuum freeze drying are compared as shown in Table 3 below:

[0047] Table 3 Total flavonoid content and bulk density of fruit powder obtained by three drying methods

[0048]

[0049] As can be seen from Table 3, the total flavonoids content of the sea buckthorn whole fruit powder prepared by the present invention is higher than that of the other three drying methods, and the bulk density is close to the fruit powder obtained by vacuum freeze drying, and is less than the fruit powder obtained by microwave drying, which indicates that the sea buckthorn whole fruit powder prepared by the present invention is easier to disperse and has a moderate particle size.

[0050] The high-quality seabuckthorn whole fruit powder hot air drying method obtained by the present invention improves the traditional hot air drying problems of long time, low efficiency, easy loss of nutrients and easy browning, and the prepared seabuckthorn whole fruit powder product has bright color and rich nutritional value. The method used by the present invention for preparing seabuckthorn whole fruit powder has low production cost, is economical and efficient, and has wide practicality and operability.

[0051] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A high-quality whole seabuckthorn fruit powder is composed of whole seabuckthorn fruit puree, maltodextrin and citric acid.

2. The method for preparing seabuckthorn whole fruit puree according to claim 1, characterized in that: The following steps are involved: (1) The selected and impure seabuckthorn fruits are placed in a -18°C freezer until use; (2) Wash and remove impurities again before use, and then thaw; (3) The juice is squeezed in a high-speed wall-breaking machine to prepare sea buckthorn whole fruit puree.

3. The high-quality whole seabuckthorn fruit powder according to claim 1, characterized in that The drying method is hot air drying.

4. The method for preparing high-quality seabuckthorn whole fruit powder according to claim 1, characterized in that: The following steps are involved: (1) Weigh a certain amount of the maltodextrin and citric acid on a plate, add purified water to dissolve them, and stir to mix them evenly; (2) Weigh a certain amount of the shaken seabuckthorn whole fruit puree, stir it evenly on the flat plate in 1, and place it in an electric heated air blast oven for hot air drying; (3) The dried product obtained by hot air drying in step 2 is crushed and sieved by a high-speed Chinese medicine universal crusher to obtain sea buckthorn whole fruit powder.

5. The high-quality whole seabuckthorn fruit powder according to claim 4, characterized in that: The added amount of the maltodextrin is 8%-12% of the mass of the seabuckthorn whole fruit puree.

6. The high-quality whole seabuckthorn fruit powder according to claim 1, characterized in that: The added amount of citric acid is 0.5%-0.9% of the mass of the seabuckthorn whole fruit pulp.

7. The high-quality whole seabuckthorn fruit powder according to claim 4, characterized in that: The temperature of the electric blast drying oven is set at 60°C-70°C.

8. High-quality seabuckthorn whole fruit powder is prepared by using the method for preparing high-quality seabuckthorn whole fruit powder according to any one of claims 1 to 8.

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