CN103919231A - Preparation method of vitamin C-rich composite kiwi fruit powder - Google Patents
Preparation method of vitamin C-rich composite kiwi fruit powder Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- fruit
- juice
- kiwi
- powder
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 84
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 84
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 50
- 239000000843 powder Substances 0.000 title claims abstract description 44
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 24
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 24
- 239000011718 vitamin C Substances 0.000 title claims abstract description 24
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title abstract 4
- 240000004922 Vigna radiata Species 0.000 claims abstract description 41
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 41
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims description 27
- 235000015203 fruit juice Nutrition 0.000 claims description 26
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 25
- 235000021028 berry Nutrition 0.000 claims description 25
- 239000000084 colloidal system Substances 0.000 claims description 16
- 238000006392 deoxygenation reaction Methods 0.000 claims description 13
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- 230000035784 germination Effects 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 9
- 238000004140 cleaning Methods 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- 238000005507 spraying Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000012530 fluid Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 239000003643 water by type Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 210000000805 cytoplasm Anatomy 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 230000003612 virological effect Effects 0.000 description 2
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 208000037260 Atherosclerotic Plaque Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007026 Calculus urethral Diseases 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000035605 chemotaxis Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 108020004999 messenger RNA Proteins 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000004493 neutrocyte Anatomy 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 201000009160 urethral calculus Diseases 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410187658.8A CN103919231A (en) | 2014-05-06 | 2014-05-06 | Preparation method of vitamin C-rich composite kiwi fruit powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410187658.8A CN103919231A (en) | 2014-05-06 | 2014-05-06 | Preparation method of vitamin C-rich composite kiwi fruit powder |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103919231A true CN103919231A (en) | 2014-07-16 |
Family
ID=51137815
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410187658.8A Pending CN103919231A (en) | 2014-05-06 | 2014-05-06 | Preparation method of vitamin C-rich composite kiwi fruit powder |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103919231A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054019A (en) * | 2015-07-30 | 2015-11-18 | 刘大仟 | Diet therapy formula capable of relieving skin allergy and preparation method thereof |
CN105852104A (en) * | 2016-04-19 | 2016-08-17 | 哈尔滨伟平科技开发有限公司 | Preparation method of health-care instantly-dissolved protein powder |
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 |
CN108433049A (en) * | 2018-02-05 | 2018-08-24 | 重庆三峡学院 | A kind of preparation method of red kiwifruit powder |
CN108523051A (en) * | 2018-05-03 | 2018-09-14 | 太原工业学院 | A kind of active health food of high anti-oxidation made using sea-buckthorn |
CN109007677A (en) * | 2018-08-31 | 2018-12-18 | 镇江鑫源达园艺科技有限公司 | A kind of preparation method of wild cabbage powder |
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 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
CN102349865A (en) * | 2011-10-08 | 2012-02-15 | 北京华夏美枫化妆品技术中心 | Green bean sprout extract and preparation method and use thereof |
CN102986896A (en) * | 2012-12-14 | 2013-03-27 | 苏州科谷米业有限公司 | Method for making fruit-vegetable soybean milk powder from soybean sprout |
CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
CN103610203A (en) * | 2013-11-26 | 2014-03-05 | 哈尔滨梓茂源生态山产品有限公司 | Method for preparing instant actinidia arguta powder through vacuum freeze drying |
-
2014
- 2014-05-06 CN CN201410187658.8A patent/CN103919231A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5118517A (en) * | 1991-07-15 | 1992-06-02 | F&Mp Research And Development Laboratories, Inc. | Method of manufacturing powdered fruit juice using dextran |
CN102349865A (en) * | 2011-10-08 | 2012-02-15 | 北京华夏美枫化妆品技术中心 | Green bean sprout extract and preparation method and use thereof |
CN102986896A (en) * | 2012-12-14 | 2013-03-27 | 苏州科谷米业有限公司 | Method for making fruit-vegetable soybean milk powder from soybean sprout |
CN103610203A (en) * | 2013-11-26 | 2014-03-05 | 哈尔滨梓茂源生态山产品有限公司 | Method for preparing instant actinidia arguta powder through vacuum freeze drying |
CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
Non-Patent Citations (2)
Title |
---|
张凤英,等: "猕猴桃果粉的研制", 《食品科学》, vol. 18, no. 12, 31 December 1997 (1997-12-31), pages 30 - 32 * |
许牡丹,等: "冲调式猕猴桃粉速溶性的探讨", 《食品科技》, vol. 38, no. 2, 31 December 2013 (2013-12-31), pages 91 - 94 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054019A (en) * | 2015-07-30 | 2015-11-18 | 刘大仟 | Diet therapy formula capable of relieving skin allergy and preparation method thereof |
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 |
CN105852104A (en) * | 2016-04-19 | 2016-08-17 | 哈尔滨伟平科技开发有限公司 | Preparation method of health-care instantly-dissolved protein powder |
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 |
CN108433049A (en) * | 2018-02-05 | 2018-08-24 | 重庆三峡学院 | A kind of preparation method of red kiwifruit powder |
CN108433049B (en) * | 2018-02-05 | 2021-05-28 | 重庆三峡学院 | Preparation method of red-heart kiwi fruit powder |
CN108523051A (en) * | 2018-05-03 | 2018-09-14 | 太原工业学院 | A kind of active health food of high anti-oxidation made using sea-buckthorn |
CN109007677A (en) * | 2018-08-31 | 2018-12-18 | 镇江鑫源达园艺科技有限公司 | A kind of preparation method of wild cabbage powder |
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103584073B (en) | Preparation method for edible fungus flavor food | |
CN103919231A (en) | Preparation method of vitamin C-rich composite kiwi fruit powder | |
KR20080096307A (en) | Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same | |
KR100896902B1 (en) | Producing method of improved soypaste and the improved soypaste produced by the same | |
KR101826907B1 (en) | Dried laver using deep sea water and method thereof | |
KR101156353B1 (en) | Method for manufacturing abalone boiled in soy | |
KR101128899B1 (en) | Manufacturing method of medicinal plant jangajji with function using enzyme | |
KR101128077B1 (en) | Manufacturing method of medicinal plant jangajji with low-salt using enzyme | |
KR100879016B1 (en) | Producing method of improved soy sauce and the improved soy sauce produced by the same | |
KR100980249B1 (en) | Method for preparing of sea food samgyetang | |
KR100517483B1 (en) | Method for preparing a composition containing extracts of corn silk and melanian snail | |
KR100896905B1 (en) | Producing method of improved soybean paste and the improved soybean paste produced by the same | |
KR20210090889A (en) | Soy sauce for making soy crab | |
KR20090057342A (en) | Sweetish loess the amenity traditional soy sauce | |
KR20190006650A (en) | Method for manufacturing a Seasoning crab sauce | |
KR101667740B1 (en) | Method for producing functional kimchi and kimchi produced thereby | |
KR20180034905A (en) | Medicinal herb sauce including Saururus chinensis and Heartleaf houttuynia and salting method for aquatic products using thereof | |
CN105349395A (en) | Preparation method of hawthorn fruit vinegar | |
KR101546467B1 (en) | A rice cake which can make instantly for relieving hangover and method for preparing the same | |
KR101813496B1 (en) | Composition of gruel and rice gruel manufactured by using the same | |
KR102621081B1 (en) | Method for manufacturing seasoning sauce for shellfish and seafood | |
KR102416553B1 (en) | Manufacturing method of vegetable soup containing vegetable juice | |
CN107890095A (en) | A kind of preparation method of the haw nutrient solution with anti-cancer function | |
KR102683022B1 (en) | METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY | |
KR102401616B1 (en) | Amino acid composite fertilizer using boiled silk worm larvae and manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140716 |