CN103919231A - Preparation method of vitamin C-rich composite kiwi fruit powder - Google Patents

Preparation method of vitamin C-rich composite kiwi fruit powder Download PDF

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Publication number
CN103919231A
CN103919231A CN201410187658.8A CN201410187658A CN103919231A CN 103919231 A CN103919231 A CN 103919231A CN 201410187658 A CN201410187658 A CN 201410187658A CN 103919231 A CN103919231 A CN 103919231A
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fruit
juice
kiwi
powder
rich
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向呈焰
汪超
向绪铭
朱于鹏
李冬生
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Enshi Guo Ye Ltd Co That Lengthens One's Life
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Enshi Guo Ye Ltd Co That Lengthens One's Life
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a preparation method of vitamin C-rich composite kiwi fruit powder. The method comprises the steps of (1) selecting kiwi fruits, grinding into thick liquid, sieving and removing seeds to obtain kiwi fruit pulp; (2) selecting mung beans, soaking the selected mung beans in clear water, putting into a culture box, cultivating for sprouting, and spraying the clear water onto mung beans respectively in the morning and evening; (3) after sprouting, taking out sprout bodies, cleaning, draining off, and grinding into thick liquid to obtain mung bean sprout juice; (4) evenly mixing the kiwi fruit pulp and the mung bean sprout juice, filtering by a pressurizing plate frame and separating fruit residue from juice to obtain mixed fruit residue and mixed juice; (5) carrying out spray drying on the juice, carrying out fluid bed drying on the fruit residue, and then carrying out superfine grinding treatment; (6) evenly mixing the obtained juice powder and fruit residue powder to obtain a mixture, and deoxidizing and dehumidifying the mixture under a vacuum condition to obtain the vitamin C-rich composite kiwi fruit powder. The method is easy as well as simple and convenient to operate; the obtained composite kiwi fruit powder is rich in vitamin C, rich in nutrition and delicious in taste.

Description

A kind of preparation method who is rich in ascorbic compound kiwi fruit powder
Technical field
The invention belongs to food processing field, more specifically relate to a kind of preparation method who is rich in ascorbic compound kiwi fruit powder.
Background technology
Vitamin C is water-soluble colourless crystallization, is the simplest vitamin of a kind of molecular structure, is to maintain the indispensable material of human normal physiological metabolism, has following important physiological function:
1, treatment scurvy: intensity and the vitamin C of vascular wall have much relations.When vitamin C deficiency in body, capilary easily breaks, and blood flows to adjacent tissue;
2, participate in the synthetic of collagen: cell connects them by cytoplasm, and the key component of cytoplasm is collagen.When hypovitaminosis C, collagen can not normally synthesize, and causes cell asynthesis.Vitamin C helps consolidates cell tissue, contributes to the synthetic of collagen, and the strong bone of energy and tooth, also can prevent bleeding gums, and long-term taking is harmless and useful to tooth, gum;
3, prevention of arterial sclerosis: can promote the excretion of cholesterol, prevent that cholesterol from depositing at Wall of Artery, even can make the atheromatous plaque of deposition dissolve;
4, antioxidant: can protect other antioxidant, as VitAVitE, unrighted acid, prevent the injury of radical pair human body; The injury that ascorbic antioxidation can be resisted radical pair cell prevents the variation of cell;
5, treatment anaemia: make the ferric iron that is difficult to absorb be reduced into ferrous iron, promote the absorption of enteron aisle to iron, improve the utilization rate of liver to iron, contribute to treat hypoferric anemia;
6, improve the immunity of human body: leucocyte contains abundant vitamin C, and intraleukocytic vitamin C sharply reduces in the time of organism infection.Vitamin C can strengthen chemotaxis and the deformability of neutrophil leucocyte, improves sterilizing ability.Promote lymphoblastic generation, improve the identification of body to external and malignant cell and kill.Participate in the synthetic of immunoglobulin (Ig).Improve CI complement esterase active, increase the generation of complement CI.Promote the generation of interferon, viral interference mRNA transcribes, and suppresses viral hyperplasia.
Kiwi berry is described as " king of fruit ", and Vitamin C content comes out at the top in fruit, and every 100 grams of Kiwi berrys are containing 400~430 milligrams of vitamin Cs.In addition, Kiwi berry is containing multivitamin, soluble dietary fiber and fat, protein, amino acid and calcium, phosphorus, iron, magnesium, pectin etc.The suitable cancer of the stomach of Kiwi berry, the cancer of the esophagus, lung cancer, breast cancer, high blood pressure, coronary heart disease, icterohepatitis, arthritis, urethral calculus edible for patients; Suitable poor appetite, indigestion person eat; Special Work personnel and the old and the weak's patients such as suitable aviation, navigation, plateau, mine.Mood people depressed, that often eat Broiled Dishes food also should eat Kiwi berry.Now the processing of kiwi fruit powder is adopted to vacuum freeze drying mostly, cut and be equipped with other auxiliary materials, vitamin C is not effectively protected.Mung bean is a kind of food that nutritive value is higher, contains abundant vegetable protein, and itself does not contain vitamin C, but in germination process, also can produce a large amount of vitamin Cs, and in food materials, soluble protein can also protect vitamin C not run off.
Find by retrieving domestic and international prior art, be not also rich at present the report of ascorbic compound kiwi fruit powder taking Kiwi berry and mung bean sprouts as major ingredient preparation.Based on above theory and Shortcomings; this patent is not adding under the condition of any food additives; germinateed and produced a large amount of vitamin C by mung bean, by the method for physics, pomace is effectively protected to vitamin C with fruit juice separate drying, ascorbic compound kiwi fruit powder is rich in acquisition.
Summary of the invention
The present invention is directed to the problem of above developing thought and existence, is to be to provide a kind of preparation method who is rich in ascorbic compound kiwi fruit powder, easy to implement the method, easy and simple to handle, and the compound kiwi fruit powder of gained is rich in vitamin C, nutritious, tasty mouthfeel.
In order to realize above-mentioned object, the present invention adopts following technical measures:
A preparation method who is rich in ascorbic compound kiwi fruit powder, the steps include:
(1) select fresh nothing rot, without insect pest Kiwi berry, peeling, clean up after in subzero 23 DEG C-subzero 18 DEG C of quick-frozen 1.5-2h, add 6-12 times of deionized water of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 80-120 mesh standard sieve, obtain mashed fruit of kiwi fruit for subsequent use;
Described colloid mill defibrination process, needs to mix 0.01%-0.2% citric acid, makes processing link pH (pH2-4) on the low side, to protect ascorbic activity;
(2) choose high-quality mung bean, soak 4-6h with clear water, add a cover moistening gauze when beans kind expands after rinsing well with clear water while heaving, be then placed in 25-30 DEG C of incubator and cultivate germinations, sooner or later respectively spray a clear water every day;
(3) 3-5d to be germinateed, taking-up 3-7cm left and right sprout is cleaned and drains, and adds sprout weight 1.5-2.5 deionized water doubly, adopts colloid mill defibrination, obtains mung bean sprout juice;
When described mung bean germinates to 3-7cm, Vitamin C content is the highest, and content reaches 18.52-20.68 mg/100g;
(4) get mashed fruit of kiwi fruit 8-10 part, mung bean sprout juice 2-3 part, adopts the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtains and mixes pomace and blended fruit juice;
Described pressurizing filter process, pressure is controlled at 0.5MPa-2MPa, and filter screen order number is 20-100 order;
(5) fruit juice is taked to spray-dired mode processing, be 1-2min drying time, the fluidized bed drying 1-5min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
Take spraying dry to fruit juice, need carry out deoxygenation processing to spray chamber, gases usedly take deoxygenation processing to spraying, or change the oxidizing gas that do not have of carbon dioxide, nitrogen into, to reach the object of ascorbic activity in protection fruit juice.Pomace is taked to fluidized bed drying; need carry out deoxygenation processing to drying chamber equally, gases usedly take deoxygenation processing to spraying, or change the oxidizing gas that do not have of carbon dioxide, nitrogen into; baking temperature is controlled at below 45 DEG C in addition, to reach the object of ascorbic activity in protection pomace.The mode of deoxygenation also can be taked to give drying chamber certain vacuum, and vacuum is 0.04MPa-0.1MPa.
(6) getting the dried fruit juice 9-12 part obtaining in step (5), after pomace powder 1-3 part mixes, is, under 0.04MPa-0.1MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 2-5h obtains being rich in ascorbic compound kiwi fruit powder.
In described Kiwi berry, Vitamin C content is 360.34-380.52 mg/100g.
The present invention compared with prior art, has obvious beneficial effect:
As can be known from the above technical solutions: the present invention is not adding under the condition of any food additives; germinate and produce a large amount of vitamin Cs by mung bean; method by physics is effectively protected vitamin C to pomace and fruit juice separate drying, obtains and is rich in ascorbic compound kiwi fruit powder.Have the following advantages:
1, germinateed and produced a large amount of vitamin Cs by mung bean, vitamin C reaches 18.52-20.68 mg/100g;
2, the present invention does not need to add any food additives, and safety non-pollution has been preserved the original flavor of raw material, tasty mouthfeel;
3, by the method for physics, vitamin C in food materials is effectively protected, obtained active vitamin C conservation rate and reach the compound kiwi fruit powder of 80%-95%;
4, in mashed fruit of kiwi fruit, add mung bean sprout juice not only to make ascorbic content in fruit powder greatly improve, the nutraceutical content such as the protein in raw material, amino acid, edibility dietary fiber are also promoted, make nutriment kind more complete, entirety has improved its nutritive value and medical value;
5, with this develop have improve immunity of organisms, suppress tumour, delay senility, the effect such as ascorbic acid disease, stomach invigorating be rich in ascorbic compound kiwi fruit powder, be easy to preserve, easy to carry, solve fresh Kiwi berry and be difficult for storage, easily putrid and deteriorated, seasonal strong shortcoming, is conducive to the specialty economies benefit development of traditional food.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
embodiment 1:
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 23 DEG C of quick-frozen 1.5h, add 6 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 80 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose high-quality mung bean, soak 4h with clear water, add a cover moistening gauze when beans kind expands after rinsing well with clear water while heaving, be then placed in 25-30 DEG C of incubator and cultivate germinations, sooner or later respectively spray a clear water every day;
(3) 3d to be germinateed, taking-up 3cm sprout is cleaned and drains, and adds the deionized water of 1.5 times of sprout weight, adopts colloid mill defibrination, obtains mung bean sprout juice;
(4) get 8 parts of mashed fruit of kiwi fruit, 2 parts of mung bean sprout juices, adopt the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtain and mix pomace and blended fruit juice;
(5) fruit juice is taked to spray-dired mode processing, be 1min drying time, the fluidized bed drying 1min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(6) getting 9 parts of the dried fruit juices that obtain in step (5), after 1 part, pomace powder mixes, is, under 0.04MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 2h obtains being rich in ascorbic compound kiwi fruit powder.
embodiment 2:
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 18 DEG C of quick-frozen 2h, add 12 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 120 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose high-quality mung bean, soak 6h with clear water, add a cover moistening gauze when beans kind expands after rinsing well with clear water while heaving, be then placed in 25-30 DEG C of incubator and cultivate germinations, sooner or later respectively spray a clear water every day;
(3) 5d to be germinateed, taking-up 7cm sprout is cleaned and drains, and adds the deionized water of 2.5 times of sprout weight, adopts colloid mill defibrination, obtains mung bean sprout juice;
(4) get 10 parts of mashed fruit of kiwi fruit, 3 parts of mung bean sprout juices, adopt the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtain and mix pomace and blended fruit juice;
(5) fruit juice is taked to spray-dired mode processing, be 2min drying time, the fluidized bed drying 5min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(6) getting 12 parts of the dried fruit juices that obtain in step (5), after 3 parts, pomace powder mixes, is, under 0.1MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 5h obtains being rich in ascorbic compound kiwi fruit powder.
embodiment 3:
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 20 DEG C of quick-frozen 1.8h, add 9 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 100 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose high-quality mung bean, soak 5h with clear water, add a cover moistening gauze when beans kind expands after rinsing well with clear water while heaving, be then placed in 28 DEG C of incubators and cultivate germinations, sooner or later respectively spray a clear water every day;
(3) 4d to be germinateed, taking-up 5cm sprout is cleaned and drains, and adds the deionized water of 2 times of sprout weight, adopts colloid mill defibrination, obtains mung bean sprout juice;
(4) get 9 parts of mashed fruit of kiwi fruit, 2.5 parts of mung bean sprout juices, adopt the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtain and mix pomace and blended fruit juice;
(5) fruit juice is taked to spray-dired mode processing, be 1.5 min drying time, the fluidized bed drying 3min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(6) getting 11.5 parts of the dried fruit juices that obtain in step (5), after 2 parts, pomace powder mixes, is, under 0.07MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 3.5h obtains being rich in ascorbic compound kiwi fruit powder.
comparative example 1: not with mung bean
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 20 DEG C of quick-frozen 1.8h, add 9 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 100 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) get mashed fruit of kiwi fruit and adopt the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating, obtain pomace and fruit juice;
(3) fruit juice is taked to spray-dired mode processing, be 1.5 min drying time, the fluidized bed drying 3min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(4) getting 11.5 parts of the dried fruit juices that obtain in step (3), after 2 parts, pomace powder mixes, is, under 0.07MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 3.5h obtains being rich in ascorbic compound kiwi fruit powder.
comparative example 2: mung bean does not germinate
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 20 DEG C of quick-frozen 1.8h, add 9 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 100 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose high-quality mung bean, soak 5h with clear water, after cleaning, add the deionized water of 2 times of mung bean weight, adopt colloid mill defibrination, obtain green bean juice;
(3) get 9 parts of mashed fruit of kiwi fruit, 2.5 parts of green bean juices, adopt the mode of supercharging plate-frame filtering fast by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtain and mix pomace and blended fruit juice;
(4) fruit juice is taked to spray-dired mode processing, be 1.5 min drying time, the fluidized bed drying 3min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(5) getting 11.5 parts of the dried fruit juices that obtain in step (4), after 2 parts, pomace powder mixes, is, under 0.07MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 3.5h obtains being rich in ascorbic compound kiwi fruit powder.
comparative example 3: pomace does not separate with fruit juice
Be rich in a preparation method for ascorbic compound kiwi fruit powder, its step is as follows:
(1) select fresh nothing rot, without insect pest Kiwi berry, after removing the peel, cleaning up, in subzero 20 DEG C of quick-frozen 1.8h, add 9 times of deionized waters of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 100 mesh standard sieves, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose high-quality mung bean, soak 5h with clear water, add a cover moistening gauze when beans kind expands after rinsing well with clear water while heaving, be then placed in 28 DEG C of incubators and cultivate germinations, sooner or later respectively spray a clear water every day;
(3) 4d to be germinateed, taking-up 5cm sprout is cleaned and drains, and adds the deionized water of 2 times of sprout weight, adopts colloid mill defibrination, obtains mung bean sprout juice;
(4) get 9 parts of mashed fruit of kiwi fruit, 2.5 parts of mung bean sprout juices, be 1.5 min the dry drying time of spraying after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtains and mix fruit powder;
(5) getting the fruit powder obtaining in step (4), is, under 0.07MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 3.5h obtains being rich in ascorbic compound kiwi fruit powder.
One of the present invention is rich in ascorbic compound kiwi fruit powder and preparation method thereof example, and its attributional analysis is as following table:
?。

Claims (2)

1. a preparation method who is rich in ascorbic compound kiwi fruit powder, the steps include:
(1) select fresh nothing rot, without insect pest Kiwi berry, peeling, clean up after in subzero 23 DEG C-subzero 18 DEG C of quick-frozen 1.5-2h, add 6-12 times of deionized water of Kiwi berry weight, after colloid mill defibrination, cross the de-seed of 80-120 mesh standard sieve, obtain mashed fruit of kiwi fruit for subsequent use;
(2) choose mung bean, soak 4-6h with clear water, beans kind is added a cover moistening gauze after expanding and rinsing well with clear water while heaving, is then placed in 25-30 DEG C of incubator and cultivates germinations, sooner or later respectively sprays a clear water every day;
(3) 3-5d to be germinateed, taking-up 3-7cm sprout is cleaned and drains, and adds sprout weight 1.5-2.5 deionized water doubly, adopts colloid mill defibrination, obtains mung bean sprout juice;
(4) get mashed fruit of kiwi fruit 8-10 part, mung bean sprout juice 2-3 part, adopts supercharging plate-frame filtering by pomace and fruit juice separating after mashed fruit of kiwi fruit, mung bean sprout juice are evenly mixed, and obtains and mixes pomace and blended fruit juice;
(5) fruit juice is taked to spray-dired mode processing, be 1-2min drying time, the fluidized bed drying 1-5min to pomace employing operating temperature lower than 45 DEG C, ultramicro grinding processing;
(6) getting the dried fruit juice 9-12 part obtaining in step (5), after pomace powder 1-3 part mixes, is, under 0.04MPa-0.1MPa condition, it is carried out to deoxygenation in vacuum, and dehumidifying 2-5h obtains being rich in ascorbic compound kiwi fruit powder.
2. one is rich in ascorbic compound kiwi fruit powder and preparation method thereof according to claim 1, it is characterized in that, in described Kiwi berry, Vitamin C content is 360.34-380.52 mg/100g.
CN201410187658.8A 2014-05-06 2014-05-06 Preparation method of vitamin C-rich composite kiwi fruit powder Pending CN103919231A (en)

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CN105851733A (en) * 2016-04-12 2016-08-17 四川省食品发酵工业研究设计院 Production method of zero-additive mushy kiwi fruit nfc juice
CN106213110A (en) * 2016-07-26 2016-12-14 宋艳 The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities
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CN116076642A (en) * 2023-02-13 2023-05-09 湘西老爹生物有限公司 Kiwi fruit lutein ester solid beverage and preparation method thereof

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CN108433049B (en) * 2018-02-05 2021-05-28 重庆三峡学院 Preparation method of red-heart kiwi fruit powder
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Application publication date: 20140716