Processing technology of green plum powder
Through the process steps of roller removal, double cleaning, pre-cooking and peeling, enzyme decomposition, preparation and freeze-drying, the problems of large energy consumption and flavor and nutrient loss in the existing green plum powder processing process are solved, and low-energy consumption and high-efficiency green plum powder processing are achieved, retaining the color, fragrance, taste and nutritional components of the product.
Patent Information
- Application Number
- CN202311527682.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-16
- Publication Date
- 2025-05-16
AI Technical Summary
The existing green plum powder processing technology consumes a lot of energy and loses a lot of flavor and nutrients, making it difficult to achieve low energy consumption and high efficiency processing methods.
The process steps of roller removal, double cleaning, pre-cooking and peeling, enzyme decomposition, preparation and freeze-drying are adopted. The low-energy-consumption and efficient processing of green plum powder is achieved through rotary screen, spraying pure water, high-pressure bubble cleaning, brush cleaning, core removal machine, tube preheating and enzyme decompression machine, freeze-drying machine and other equipment.
The energy consumption of green plum powder processing is reduced, which is only 25%-30% of the traditional process. At the same time, the color, fragrance, taste and nutritional components of green plum powder are retained, improving production efficiency and product shelf life.
Smart Images
Figure CN119999882A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a processing technology of green plum powder. Background Art
[0002] Green plums are rich in nutrition and are known for their sour taste. The flesh contains a variety of vitamins, amino acids, citric acid, malic acid, tartaric acid, and mineral elements such as potassium, calcium, and iron, and is a strongly alkaline physiological fruit. In the prior art, green plums are processed into green plum powder using a drying process, which is convenient for storage and transportation, but has the disadvantages of high energy consumption and loss of flavor and nutrition of green plums. Summary of the invention
[0003] In view of the shortcomings of the prior art, the main purpose of the present invention is to provide a processing technology for green plum powder with low energy consumption, high production efficiency and the ability to retain the flavor and nutrition of the green plum powder.
[0004] To achieve the above object, the present invention provides the following technical solution: a processing technology of green plum powder, comprising the following process steps: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; (2) Double cleaning: high-pressure bubbling cleaning and brush cleaning are used to achieve green plum cleaning; (3) Pre-cooking and peeling: pre-cook the green plums, cool them down, and then use a pitting machine to remove the skin and pits to obtain green plum puree; (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and flow it for tens of seconds to achieve enzymatic hydrolysis; (5) Preparation: Add the preheated green plum juice to purified water and various trace elements and mix thoroughly; (6) Freeze drying: The green plum juice obtained in step (5) is frozen into a solid state using a freeze dryer, and then sublimated into a gaseous state without melting in a vacuum environment, thereby removing 99% of the water, and then pulverized into dry powder.
[0005] Preferably, the low-temperature freezing temperature in step (5) is -40 to -50°C.
[0006] Preferably, the pressure of the vacuum environment in step (5) is negative 0.089 MPa.
[0007] Preferably, there is a pulping process between step (3) and step (4), and the pulp obtained in step (3) enters the high-speed pulping machine to produce finer pulp, and the pulp and residue separation can reach a juice yield of 80% to 90%.
[0008] Preferably, the mesh size of the rotary screen in step (1) is about 10 mm.
[0009] The present invention has the following advantages over the prior art: compared with the traditional process, the present scheme is simple to operate, saves a lot of manpower and material resources, improves production efficiency, and retains the color, fragrance, taste and other various nutrients of the green plum powder more than the green plum powder produced by other processes. The energy consumption of the processing technology is low, which is only 25%-30% of the energy consumption of the traditional process. Freeze-drying under vacuum and low temperature, the quality of the green plum powder is comparable to the quality of the original fresh one, freeze-drying under low temperature, fast freeze-drying speed, wide range, shortening the time by 3 to 10 times, the process of freeze-drying green plums under low temperature and vacuum state, retains the color, fragrance, taste and nutrients of the green plum powder to the maximum extent, and the product is easily soluble in water and has a long shelf life. BRIEF DESCRIPTION OF THE DRAWINGS
[0010] Figure 1 The present invention is a process flow chart of the processing technology of green plum powder. Implementation
[0011] The present invention will be further described below in conjunction with the accompanying drawings.
[0012] like Figure 1 As shown, a processing technology of green plum powder includes the following process steps: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; the raw materials are required to be large, thick, without scars, rot or deterioration, with hard cores and 50% to 60% maturity. During drum impurity removal, the green plums enter the rotating screen from the feed inlet and are constantly turned over. When turning over, pure water is sprayed on the top of the screen to clean the impurities and leaves in the green plums, thereby achieving preliminary screening and cleaning.
[0013] (2) Double cleaning: The plums are cleaned by high-pressure bubbling and brushing in turn; the plums enter the second cleaning, namely bubbling, and high-pressure gas is injected into the water to make the plums enter surfing cleaning to remove surface stains. The plums enter the third cleaning, namely brushing, and the plums are turned on the 360° rotating brush to achieve cleaning without dead ends.
[0014] (3) Pre-cooking and peeling: The green plums are pre-cooked and cooled, and then the green plums are peeled and pitted by a pitting machine to obtain green plum puree; the pre-cooking method is continuous pre-cooking, and after reaching the temperature, the spray cooling process is used to cool down.
[0015] (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and allow it to flow for tens of seconds to achieve enzymatic hydrolysis, thereby inactivating enzymes, protecting color, and preventing oxidation.
[0016] (5) Preparation: Add the preheated green plum juice to purified water and various trace elements and mix thoroughly; (6) Freeze drying: The green plum juice obtained in step (5) is frozen into a solid state using a freeze dryer, and then sublimated into a gaseous state without melting in a vacuum environment, thereby removing 99% of the water, and then crushed into dry powder. This ensures that the original active ingredients and nutritional components, color, flavor, etc. of the green plum remain basically unchanged.
[0017] Compared with the traditional process, this solution is simple to operate, saves a lot of manpower and material resources, improves production efficiency, and retains the color, aroma, taste and other nutrients of the green plum powder more than other processes. The energy consumption of the processing technology is low, only 25%-30% of the energy consumption of the traditional process. Freeze-drying under vacuum and low temperature, the quality of the green plum powder is comparable to the quality of the original fresh one. Freeze-drying under low temperature has a fast freeze-drying speed, a wide range, and a time reduction of 3 to 10 times. The process of freeze-drying green plums under low temperature and vacuum conditions retains the color, aroma, taste and nutrients of the green plum powder to the maximum extent, and the product is easily soluble in water and has a long shelf life.
[0018] Preferably, the low-temperature freezing temperature in step (5) is -40 to -50°C.
[0019] Preferably, the pressure of the vacuum environment in step (5) is negative 0.089 MPa.
[0020] Preferably, there is a pulping process between step (3) and step (4), and the pulp obtained in step (3) enters the high-speed pulping machine to produce finer pulp, and the pulp and residue separation can reach a juice yield of 80% to 90%.
[0021] Preferably, the mesh size of the rotary screen in step (1) is about 10 mm.
[0022] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.
Claims
1. A processing technology for green plum powder, characterized in that: The process steps include: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; (2) Double cleaning: high-pressure bubbling cleaning and brush cleaning are used to achieve green plum cleaning; (3) Pre-cooking and peeling: pre-cook the green plums, cool them down, and then use a pitting machine to remove the skin and pits to obtain green plum puree; (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and flow it for tens of seconds to achieve enzymatic hydrolysis; (5) Preparation: Add the preheated green plum juice to purified water and various trace elements and mix thoroughly; (6) Freeze drying: The green plum juice obtained in step (5) is frozen into a solid state using a freeze dryer, and then sublimated into a gaseous state without melting in a vacuum environment, thereby removing 99% of the water, and then pulverized into dry powder.
2. The processing technology of green plum powder according to claim 1, characterized in that: The temperature of the low-temperature freezing in step (5) is -40 to -50°C.
3. The processing technology of green plum powder according to claim 1, characterized in that: The pressure of the vacuum environment in step (5) is negative 0.089 MPa.
4. The processing technology of green plum powder according to claim 1, characterized in that: There is a pulping process between step (3) and step (4). The pulp obtained in step (3) enters the high-speed pulping machine and comes out as a finer pulp. The pulp and residue separation can reach a juice yield of 80% to 90%.
5. The processing technology of green plum powder according to claim 1, characterized in that: The mesh size of the rotary screen in step (1) is about 10 mm.