CN104473071A - Kiwi fruit micro-powder and preparation process thereof - Google Patents
Kiwi fruit micro-powder and preparation process thereof Download PDFInfo
- Publication number
- CN104473071A CN104473071A CN201410671754.XA CN201410671754A CN104473071A CN 104473071 A CN104473071 A CN 104473071A CN 201410671754 A CN201410671754 A CN 201410671754A CN 104473071 A CN104473071 A CN 104473071A
- Authority
- CN
- China
- Prior art keywords
- kiwi berry
- micro mist
- powder
- preparation technology
- micro
- 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.)
- Granted
Links
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides kiwi fruit micro-powder and a preparation process thereof, and relates to fruit powder and a preparation method of the fruit powder. According to the technical scheme provided by the invention, the preparation process of the kiwi fruit micro-powder comprises the following steps: cleaning kiwi fruit, draining off, and cutting into slices for later use; enclosing the cut kiwi fruit into a charging tray; putting into a vacuum drying room, dewatering and drying; crushing the dried kiwi fruit in a fully-closed state under the protection of nitrogen, and then sieving, so as to obtain micro-powder; and bagging the micro-powder in a low-temperature environment, and sealing in vacuum. The preparation process disclosed by the invention is advanced; 100% of skin, pulp and seeds of the kiwi fruit are utilized; raw materials are fully saved; the utilization efficiency is improved; and the kiwi fruit micro-powder is good in keeping of nutritional ingredients, good in color and luster, and convenient to store and transport for a long period of time.
Description
Technical field
The present invention relates to fruit powder and preparation method thereof, be specifically related to Kiwi berry micro mist and preparation technology thereof.
Background technology
Kiwi berry is a kind of perennial climber fallen leaves vine fruit, has another name called carambola, wild peach etc., belongs to Angiospermae Dicotyledoneae tea order Actinidiaceae; After coming across strain in Mesozoic Era Luo Ji before Miocene Epoch in the Tertiary Period extremely of new generation, it is the vegetation in the Tertiary Period before 6,000 ten thousand ~ 7,000 ten thousand; Mainly be distributed in east Asia, have distribution to Heilongjiang river, west from the wide geographic area of Northeastern India, Dong Daben south gets equator, north.
Kiwifruit fruit is rich in vitamin C, also containing Cobastab, vitamin D, fat, proteolytic enzyme.Pulp has special fragrant and tasty and refreshing tart flavour, is the old,weak,sick and disabled personnel, field worker, mountain-climbing, navigation, sports person, forest zone workman, the specific nutrient of women and infants, children.Normal food Kiwi berry can make the skin of people tenderize, so there is the title of " Beauty Fruits ".Kiwi berry contains the indispensable several amino acids of human body and other nutritional labelings, and edible Kiwi berry is of value to the brain development of people.According to China Medical College report, often take carambola juice and fresh fruit, cardiovascular disease, urethral calculus, hepatitis, leprosy etc. can be prevented.Kiwi berry also can make body's cholesterol and triglyceride accelerate to be converted into cholic acid, reduces the cholesterol level in blood.Modern medicine research prove, kiwi-fruit juice to the blocking-up rate of carcinogen nitrosamine up to 95%.Gao Yihuai and his science team have carried out very detailed " dissection " to the skin of Kiwi berry, meat, seed, have found more than 10 kind of medicinal ingredient, as: polysaccharide D6, polyphenol, chlorophyll, Vc, folic acid etc., these 10 kinds of active components, can become the raw material of medicine.After polysaccharide D6 extracts, can treat gastrointestinal disease, ease constipation stomach, polyphenol can help reducing blood lipid, and actinidine can soothing nerves and assisting sleep dormancy etc.
Kiwi berry, except eating raw, also can be processed into fruit juice, jam, fruit wine, sweet can, dried fruit, preserved fruit etc., these products or Huang or brown or orange, attractive color, local flavor is good to eat, and nutritive value, not second to fresh fruit, therefore becomes the health food of navigation, aviation, plateau and hot operation personnel.The health care of Kiwi berry comes out at the top in various fruit, is described as " king of fruit ".In recent years, along with the enhancing of people's health care consciousness, the raising of the level of consumption, Kiwi berry is more and more subject to liking of consumer.
Kiwi berry has comprehensive utilization value widely: fruit, except can being processed into various product, can also extract actinidine for the preparation of anti-inflammation class medicine; Containing protein 8%, starch 11% in blade, can be used as excellent food; Spend large and fragrant, gorgeous attractive in appearance, rich honeydew, ornamental or do nectar source, also can make spices; Skin slag can extract high-quality pectin; In seed, oil content is higher, can be edible and medicinal.In a word, Kiwi berry is all precious from head to foot, and processing and utilization has a extensive future.
The berry of the thin succulence of Actinidia skin, and to ethylene-sensitive, harvest time is on the occasion of high temperature season, and therefore after Fruit, very easily deliquescing is rotted, and has a strong impact on the development of Kiwi berry plant husbandry.If fresh fruit is processed into semi-finished product in time, just good storage property can be had.Therefore, the process technology of research Kiwi berry, has great significance to Actinidia, the raising agricultural product economic worth developing China.
Achievement powder prepared by Kiwi berry is one of Kiwi berry deep processing direction, and fruit powder is one of fruit deep processed product, belongs to solid beverage.The fruit powder process technology of extensive use in current production mainly contains: spraying dry, fluidized bed prilling, desivac etc.What mainly commonly use at present is spraying dry, and freeze-drying rule is used less.
(1) spraying dry
Spraying dry utilizes atomizer that feed liquid is separated into tiny droplet, and rapid evaporating solvent forms the process of dry powder in heated drying medium, the form of feed liquid can be the liquid form that the pumps such as solution, suspension, emulsion can be carried, and dry product can be powdery, graininess or the particle through reuniting.The production range of spray dried solid beverage is very wide, except being widely used in the milk powder of production, instant bean and tomato meal, also has litchi powder, lotus root starch, banaina, strawberry powder etc. also to have report.The powder nutritive loss of spray-dried processing is little, look foreign is good, except can directly reconstituting, also can be used as batching.But the powder after spraying dry, general granularity is less, brew is poor, just can directly reconstitute after needing granulation.
(2) fluidized bed prilling
The object of granulation, mainly solves instant capacity, and makes good appearance, improves liquidity, and is convenient to packaging, thus improves commodity value.Granulating technique has wet granulation, non-slurry pelletizing, fast Speed mixer technology and fluidized bed prilling etc. 4 kinds.Fluidized bed prilling is also known as fluidized granulating; it is 3 steps one step completed novel granulation technique in closed container such as mixing, granulation, drying that conventional wet lay is granulated; auxiliary material amount can be greatly reduced; the even particle size of making; effective, but the major defect directly utilizing oscillating granulator to process solid beverage is that its auxiliary material content is high.
(3) desivac
Desivac is the ice water in material being frozen into solid, under vacuum, water is directly distilled and becomes water vapour effusion, thus water is removed from material.Be characterized in nutriment and volatile ingredient intact, but processing cost is high, thus produces solid beverage by desivac also little, only has product that small part added value is higher as instant tea powder, ground coffee application.
Based on above processing technology, in fruit powder process, the maintenance of nutritional labeling is very crucial, and at fruit dried bean noodles, in the process such as dry and pulverizing, the loss of its nutritional labeling is more, therefore how reducing the loss of process Middle nutrition composition, is current urgent problem.
Summary of the invention
Technical problem to be solved by this invention is, for the deficiencies in the prior art, provide a kind of nutrient loss few, product color is good, makes full use of Kiwi berry micro mist and the preparation technology thereof of the skin of Kiwi berry, meat and seed.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: the preparation technology of Kiwi berry micro mist, comprises the following steps:
The first step, raw material cleans: cleaned by Kiwi berry, drain, and section is stand-by;
Second step, low temperature drying: the Kiwi berry after section is loaded charging tray, is placed in vacuum drying indoor, dehydrates;
3rd step, pulverizes: adopt nitrogen protection, under full closeding state, pulverized by dried Kiwi berry, then sieve, obtain micro mist;
4th step, vacuum packaging: in low temperature environment, packs Kiwi berry micro mist, vacuum seal.
Further, in described second step, described in dehydrate be first by the Kiwi berry after section under the condition of normal pressure-18 ~-35 degrees Celsius freezing 1 ~ 2 hour, by Kiwi berry quick freezing; Then keep 3 ~ 5 hours under vacuum 45 ~ 80 handkerchief environment, then control and compensation heating, rose again at 3 ~ 4 hours to 0 ~ 5 degree Celsius; Finally use within 5 ~ 7 hours, be warmed to 25 ~ 30 degrees Celsius from 0 ~ 5 degree Celsius.
Further, in described 3rd step, described pulverizing adopts nano-scale dispersion grinder to pulverize.
Further, in described 3rd step, the granularity of described micro mist is more than 200 orders.
Further, in described 3rd step, the granularity of described micro mist is 500 order ~ 1000 orders.
Further, in described 4th step, described low temperature is 5 ~ 15 degrees Celsius.
The invention still further relates to the Kiwi berry micro mist prepared by the preparation technology of above-mentioned Kiwi berry micro mist.
Beneficial effect of the present invention is as follows:
1. the skin of Kiwi berry and pulp contact portion nutrient content very high, wherein, in Kiwi berry, the nutritional labeling of 80 percent all concentrates on herein, and the crust of Kiwi berry is also containing abundant pectin, can reduce blood cholesterol, strengthening gastrointestinal peristalsis ability.But when usual people eat Kiwi berry, only eat pulp after always being removed by its pericarp, well imagine, how many nutrients all inadvertently run off, waste valuable resource simultaneously.In Kiwi berry micro mist of the present invention and preparation technology thereof, Kiwi berry is without the need to peeling, only the hair of epidermis need be washed, then overall processing is carried out to the skin of Kiwi berry, meat, seed, save Kiwi berry raw material, nutrition in kiwi peer is almost all retained, make the nutritive value of Kiwi berry micro mist higher, abundanter, the nutrition of Kiwi berry obtains and utilizes fully.
2. Kiwi berry micro mist of the present invention and preparation technology thereof, ultralow temperature is adopted to dehydrate technique, the hyperthermia drying technique that thorough change is traditional, guarantee that the nutritional labeling of fresh fruit and various trace element are in process of production without any loss, remain nutritional labelings such as the vitamin in Kiwi berry, natural fiber and naturally delicious to greatest extent.The key of its various nutritional labeling is kept when avoiding oxidation and alleviate hot ill-effect being drying agricultural byproducts.Anoxic atmosphere and low-temperature operation are for preventing active ingredient, and particularly heat-sensitive ingredients generation thermal decomposition and oxidation change provide good condition, also make oxidizing brown stain and the brown stain of high temperature Maillard reaction be contained.In dry run, maximum temperature is not also more than 30 degrees Celsius, and heat is suppressed the impact of composition loss in material, and the active ingredient in material is well preserved.
3. adopt totally-enclosed pulverizing, use nano-scale dispersion grinder to pulverize.Use this kind of method and apparatus, when process of lapping starts, grinder reduces the size of sample by impulsive force and phase mutual friction, the narrowly distributing of sample particle diameter after grinding, and homogenising degree is good, can avoid caking phenomenon, and treating capacity is large, totally pollution-free, without any residual.Kiwi fruit powder is broken to the micro mist that granularity is more than 200 orders, granularity is little, conveniently it is processed into beverage, Medicines and Health Product etc. further, is more prone to be absorbed by the body.In addition, kiwi fruit powder is broken into micro mist and also has the following advantages: 1) make the nutrition absorption rate of Kiwi berry increase, improve the availability of Kiwi berry; 2) due to the berry of the thin succulence of Actinidia skin, and to ethylene-sensitive, harvest time is again on the occasion of high temperature season, and after Fruit, very easily deliquescing is rotted, therefore the micro mist adopting Kiwi berry disintegrating process to prepare is convenient to store and promote on a large scale more, enables more consumer be benefited.
4. Kiwi berry micro mist adopts vacuum and low temperature packaging, blocking oxygen, the extended shelf-life of Kiwi berry micro mist 6 ~ 8 months, local flavor keeps better, and color and luster is better, is convenient to storage and transport, greatly widen the market segment of Kiwi berry in food service industry, have good market prospects.The powder diameter of micro mist is little and be evenly distributed, and ball degree and homogeneity obviously improve, and bulk density and specific surface significantly improve, and surface area is larger, also larger with effective contact area of stomach body fluid, absorbs absorption efficiency and improves.
Preparation technology of the present invention is advanced, and the skin of Kiwi berry, meat, seed obtain 100% utilization, fully economize in raw materials, and improve utilization ratio, and nutritional labeling keeps, the color and luster of Kiwi berry micro mist is good, is convenient to long-term storage and transport.
Detailed description of the invention
In order to illustrate further in more detail instead of limit the present invention, provide the following example.
Embodiment one
The preparation technology of Kiwi berry micro mist of the present invention, can carry out according to the following steps:
The first step, raw material cleans: select maturation, without the Kiwi berry rotted, clean, drain the moisture on Kiwi berry surface, section, stand-by;
Second step, low temperature drying: the Kiwi berry after section is loaded charging tray, is placed in vacuum drying indoor, first by the Kiwi berry after section under the condition of normal pressure-35 degrees Celsius freezing 1 hour, by Kiwi berry quick freezing; Then keep 5 hours under vacuum 45 handkerchief environment, then control and compensation heating, rose again at 4 hours to 5 degrees Celsius; Finally be warmed to 30 degrees Celsius with 5 hours from 5 degrees Celsius, dehydrate;
3rd step, pulverizes: adopt nitrogen protection, under full closeding state, adopts nano-scale dispersion grinder to pulverize dried Kiwi berry, then crosses 500 mesh sieves, obtain micro mist;
4th step, vacuum packaging: in 15 degrees Celsius of environment, packs Kiwi berry micro mist, vacuum seal.
Measuring: the moisture content average out to 5% utilizing the Kiwi berry micro mist prepared by above-mentioned preparation technology, ascorbic content is 540mg/100g, and reconstitution rate is greater than 94%.
Embodiment two
The preparation technology of the Kiwi berry micro mist described by the present embodiment is substantially identical with embodiment one, difference is: in second step, described dehydrating is first by the Kiwi berry after draining under the condition of normal pressure-18 degrees Celsius freezing 2 hours, by Kiwi berry quick freezing; Then keep 3 hours under vacuum 80 handkerchief environment, then control and compensation heating, rose again at 3 hours to 0 degree Celsius; Finally be warmed to 25 degrees Celsius with 7 hours from 0 degree Celsius.
In the third step, the granularity of described micro mist is 400 orders.
In the 4th step, described low temperature is 5 degrees Celsius.
Measuring: the moisture content average out to 5.2% utilizing the Kiwi berry micro mist prepared by above-mentioned preparation technology, ascorbic content is 536mg/100g, and reconstitution rate is greater than 92%.
Embodiment three
The preparation technology of the Kiwi berry micro mist described by the present embodiment is substantially identical with embodiment one, difference is: in second step, described dehydrating is first by the Kiwi berry after draining under the condition of normal pressure-25 degrees Celsius freezing 1.5 hours, by Kiwi berry quick freezing; Then keep 4 hours under vacuum 60 handkerchief environment, then control and compensation heating, rose again at 3.5 hours to 2 degrees Celsius; Finally be warmed to 28 degrees Celsius with 6 hours from 2 degrees Celsius.
In the third step, the granularity of described micro mist is 800 orders.
In the 4th step, described low temperature is 10 degrees Celsius.
Measuring: the moisture content average out to 6.1% utilizing the Kiwi berry micro mist prepared by above-mentioned preparation technology, ascorbic content is 552mg/100g, and reconstitution rate is greater than 91%.
Embodiment four
The preparation technology of the Kiwi berry micro mist described by the present embodiment is substantially identical with embodiment one, difference is: in second step, described dehydrating is first by the Kiwi berry after draining under the condition of normal pressure-30 degrees Celsius freezing 1 hour, by Kiwi berry quick freezing; Then keep 4 hours under vacuum 70 handkerchief environment, then control and compensation heating, rose again at 4 hours to 3 degrees Celsius; Finally be warmed to 25 degrees Celsius with 5 hours from 3 degrees Celsius.
In the third step, the granularity of described micro mist is 600 orders.
In the 4th step, described low temperature is 8 degrees Celsius.
Measuring: the moisture content average out to 5.4% utilizing the Kiwi berry micro mist prepared by above-mentioned preparation technology, ascorbic content is 523mg/100g, and reconstitution rate is greater than 95%.
Embodiment five
The preparation technology of the Kiwi berry micro mist described by the present embodiment is substantially identical with embodiment one, difference is: in second step, described dehydrating is first by the Kiwi berry after draining under the condition of normal pressure-20 degrees Celsius freezing 2 hours, by Kiwi berry quick freezing; Then keep 3 hours under vacuum 55 handkerchief environment, then control and compensation heating, rose again at 4 hours to 0 degree Celsius; Finally be warmed to 25 degrees Celsius with 6 hours from 0 degree Celsius.
In the third step, the granularity of described micro mist is 1000 orders.
In the 4th step, described low temperature is 12 degrees Celsius.
Measuring: the moisture content average out to 4.8% utilizing the Kiwi berry micro mist prepared by above-mentioned preparation technology, ascorbic content is 535mg/100g, and reconstitution rate is greater than 92%.
Through inspection, by above embodiment gained Kiwi berry micro mist, its appearance index is that powder is even, and particle is fine and smooth, non-caked; Color and luster is original green of Kiwi berry; Taste as Kiwi berry original flavor, free from extraneous odour; Physical and chemical index meets the relevant regulations of GB/T 5009-2003, and microbiological indicator meets microbiological test of food hygiene relevant criterion; Packaging material are clean, clean, free from extraneous odour, nontoxic, and meet the requirement of packaging material for food sanitary standard.
In sum, clearly, all any amendments done according to technical support essence of the present invention and change still belong in the scope that the technology of the present invention supports for every claim that Kiwi berry micro mist of the present invention and preparation technology thereof address and technical support.
Claims (7)
1. the preparation technology of Kiwi berry micro mist, is characterized in that, comprises the following steps:
The first step, raw material cleans: cleaned by Kiwi berry, drain, and section is stand-by;
Second step, low temperature drying: the Kiwi berry after section is loaded charging tray, is placed in vacuum drying indoor, dehydrates;
3rd step, pulverizes: adopt nitrogen protection, under full closeding state, pulverized by dried Kiwi berry, then sieve, obtain micro mist;
4th step, vacuum packaging: in low temperature environment, packs micro mist, vacuum seal.
2. the preparation technology of Kiwi berry micro mist as claimed in claim 1, is characterized in that: in described second step, described in dehydrate be first by the Kiwi berry after section under the condition of normal pressure-18 ~-35 degrees Celsius freezing 1 ~ 2 hour, by Kiwi berry quick freezing; Then keep 3 ~ 5 hours under vacuum 45 ~ 80 handkerchief environment, then control and compensation heating, rose again at 3 ~ 4 hours to 0 ~ 5 degree Celsius; Finally use within 5 ~ 7 hours, be warmed to 25 ~ 30 degrees Celsius from 0 ~ 5 degree Celsius.
3. the preparation technology of Kiwi berry micro mist as claimed in claim 1, is characterized in that: in described 3rd step, and described pulverizing adopts nano-scale dispersion grinder to pulverize.
4. the preparation technology of Kiwi berry micro mist as claimed in claim 1, it is characterized in that: in described 3rd step, the granularity of described micro mist is more than 200 orders.
5. the preparation technology of the Kiwi berry micro mist as described in claim 1 or 4, is characterized in that: in described 3rd step, and the granularity of described micro mist is 500 order ~ 1000 orders.
6. the preparation technology of Kiwi berry micro mist as claimed in claim 1, is characterized in that: in described 4th step, described low temperature is 5 ~ 15 degrees Celsius.
7. Kiwi berry micro mist, is characterized in that: be prepared by the Kiwi berry micro mist preparation technology described in any one of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671754.XA CN104473071B (en) | 2014-11-21 | 2014-11-21 | Kiwi berry micro mist and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671754.XA CN104473071B (en) | 2014-11-21 | 2014-11-21 | Kiwi berry micro mist and its preparation technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104473071A true CN104473071A (en) | 2015-04-01 |
| CN104473071B CN104473071B (en) | 2017-12-19 |
Family
ID=52747793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410671754.XA Active CN104473071B (en) | 2014-11-21 | 2014-11-21 | Kiwi berry micro mist and its preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473071B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824325A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Processing method of kiwi fruit whole-pulp fruitcakes |
| CN104970139A (en) * | 2015-07-03 | 2015-10-14 | 杭州明阳健康科技有限公司 | Instant beverage and preparation method thereof |
| 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 |
| CN106387595A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Fruit aroma type solid beverage and preparation method thereof |
| CN106387584A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Crocus sativus solid beverage and preparation method thereof |
| CN106418092A (en) * | 2015-07-27 | 2017-02-22 | 梁伟池 | Crocus sativus l solid beverage and preparation method thereof |
| CN106472936A (en) * | 2016-10-13 | 2017-03-08 | 张家界长生源红心猕猴桃产品开发有限公司 | A kind of red kiwifruit dry powder and preparation method thereof |
| CN106578322A (en) * | 2016-11-03 | 2017-04-26 | 南昌大学 | Preparation method of kiwi fruit ice cream |
| CN106689962A (en) * | 2015-07-27 | 2017-05-24 | 梁伟池 | Fruit-flavored solid beverage and preparation method thereof |
| CN107348413A (en) * | 2017-07-20 | 2017-11-17 | 海南南国健康产业有限公司 | A kind of natural coconut powder and preparation method thereof |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN115669884A (en) * | 2022-09-08 | 2023-02-03 | 王自华 | Preparation method of kiwi fruit meal replacement powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RO115103B1 (en) * | 1995-06-23 | 1999-11-30 | Societatea Comercială "Mileniul 3 Prodcom" S.R.L. | Process and installation for vacuum drying and for preserving fruits and vegetables |
| CN102805408A (en) * | 2012-07-31 | 2012-12-05 | 仲恺农业工程学院 | Preparation process of navel orange-kiwi fruit composite fruit powder |
| 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
- 2014-11-21 CN CN201410671754.XA patent/CN104473071B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RO115103B1 (en) * | 1995-06-23 | 1999-11-30 | Societatea Comercială "Mileniul 3 Prodcom" S.R.L. | Process and installation for vacuum drying and for preserving fruits and vegetables |
| CN102805408A (en) * | 2012-07-31 | 2012-12-05 | 仲恺农业工程学院 | Preparation process of navel orange-kiwi fruit composite fruit powder |
| 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 |
Non-Patent Citations (4)
| Title |
|---|
| 白山: "《完全省钱手册：280则聪明生活妙招》", 31 January 2011, 北京工业大学出版社 * |
| 袁宏宾: "《最新修订图文天下 中国少年儿童百科全书》", 30 April 2010, 中国戏剧出版社 * |
| 许韩山 等: "真空冷冻干燥在食品中的应用", 《干燥技术与设备》 * |
| 赵黎明 等: "《食品工程原理》", 30 September 2013, 中国纺织出版社 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824325A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Processing method of kiwi fruit whole-pulp fruitcakes |
| CN104970139A (en) * | 2015-07-03 | 2015-10-14 | 杭州明阳健康科技有限公司 | Instant beverage and preparation method thereof |
| CN106689962A (en) * | 2015-07-27 | 2017-05-24 | 梁伟池 | Fruit-flavored solid beverage and preparation method thereof |
| CN106387595A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Fruit aroma type solid beverage and preparation method thereof |
| CN106387584A (en) * | 2015-07-27 | 2017-02-15 | 梁伟池 | Crocus sativus solid beverage and preparation method thereof |
| CN106418092A (en) * | 2015-07-27 | 2017-02-22 | 梁伟池 | Crocus sativus l solid beverage and preparation method thereof |
| 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 |
| CN106472936A (en) * | 2016-10-13 | 2017-03-08 | 张家界长生源红心猕猴桃产品开发有限公司 | A kind of red kiwifruit dry powder and preparation method thereof |
| CN106578322A (en) * | 2016-11-03 | 2017-04-26 | 南昌大学 | Preparation method of kiwi fruit ice cream |
| CN107348413A (en) * | 2017-07-20 | 2017-11-17 | 海南南国健康产业有限公司 | A kind of natural coconut powder and preparation method thereof |
| CN107348413B (en) * | 2017-07-20 | 2018-05-11 | 海南南国健康产业有限公司 | A kind of natural coconut powder and preparation method thereof |
| CN108094807A (en) * | 2017-09-19 | 2018-06-01 | 广元市天垠农业开发有限公司 | A kind of FD Kiwi berrys solid beverage production technology |
| CN115669884A (en) * | 2022-09-08 | 2023-02-03 | 王自华 | Preparation method of kiwi fruit meal replacement powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104473071B (en) | 2017-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104473071B (en) | Kiwi berry micro mist and its preparation technology | |
| CN101803643B (en) | Tea powder production method and equipment | |
| CN100364446C (en) | Fresh mangosteen powder and its prepn process | |
| CN103919077B (en) | Full powder of one seed melon and preparation method thereof | |
| CN102224847B (en) | Solid instant food of purple sweet potato and soymilk and preparation method thereof | |
| CN104824582A (en) | Novel preparation process for natural coconut powder | |
| CN105231129A (en) | Artificial kelp rice capable of benefiting qi and reducing blood lipid and preparation method of artificial kelp rice | |
| CN106900867A (en) | Quinoa milk and preparation method thereof | |
| CN103340982A (en) | Wolfberry powder tablet and preparation method thereof | |
| KR101743141B1 (en) | Oriental melon grain syrup with contains ginger, and manufacturing method thereof | |
| CN106616756A (en) | Preparation method of instant black sesame seed product | |
| CN102450353A (en) | Health care teabag and production method thereof | |
| CN105249355A (en) | Processing method for raw whole powder of potatoes | |
| CN102204617B (en) | Mulberry powder health care tea and preparation method thereof | |
| CN108576303A (en) | A kind of highland barley instant milk tea and preparation method | |
| CN104286757A (en) | Heat-clearing pear powder and preparation method thereof | |
| CN104522633A (en) | Preparation technology of ultramicro wild radix puerariae powder | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN105639519A (en) | Preparation method for instant black wolfberry | |
| CN105028843A (en) | Peel tea preparing method | |
| CN104304483A (en) | Dragon fruit milk product | |
| CN106720371A (en) | A kind of fern fiber crops yak milk tea and preparation method thereof | |
| KR101586053B1 (en) | method manufacturing Powder of Cudrania tricuspidata | |
| CN106063550A (en) | The manufacture method of a kind of organic Fructus Lycii powder and application thereof | |
| CN112715711A (en) | Health-care type toona sinensis effervescent tablets and preparation 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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170915 Address after: 473000, Henan Province, Xixia County, Nanyang Province, five Li Town, Tsz Mei Temple Village Applicant after: Henan flavor nine yuan Pu Food Co., Ltd. Address before: 473000 No. 269 Industrial Park, Xixia County, Henan, Nanyang Applicant before: XIXIA DANENG FOOD CO., LTD. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210818 Address after: 473000 No. 269-3, Gongye Avenue, cimeisi village, Wuliqiao Town, Xixia County, Nanyang City, Henan Province Patentee after: Nanyang sanchen Biotechnology Co.,Ltd. Address before: 473000 Wu Li Qiao Zhen CI Mei Si Cun, Xixia County, Nanyang City, Henan Province Patentee before: HENAN YAUNWEI JIUPU FOOD Co.,Ltd. |
|
| TR01 | Transfer of patent right |