CN106213110A - The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities - Google Patents
The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities Download PDFInfo
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- CN106213110A CN106213110A CN201610595221.7A CN201610595221A CN106213110A CN 106213110 A CN106213110 A CN 106213110A CN 201610595221 A CN201610595221 A CN 201610595221A CN 106213110 A CN106213110 A CN 106213110A
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Classifications
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- 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
- 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
- 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 the preparation method of a kind of Fructus actinidiae chinensis fruit powder, including: Fructus actinidiae chinensis after vacuum lyophilization, is carried out seed meat separation in vacuum freezing drying device in low temperature seed meat segregation apparatus；Described vacuum lyophilization specifically includes: lay temperature probe in the specimen disc hold Fructus actinidiae chinensis, and Fructus actinidiae chinensis is carried out quick-freezing, and cooling rate drops to 20～30 DEG C from room temperature+25 DEG C, completed in 23 hours, make kiwifruit piece freeze, and continue 30 minutes～2 hours, then sublimation drying；The sarcocarp obtained is pulverized in low temperature sarcocarp pulverizer at a slow speed, obtains Fructus actinidiae chinensis fruit powder.The method preparation technology that the present invention provides is simple, it is possible at utmost retain Vitamin C content in Fructus actinidiae chinensis.
Description
Technical field
The invention belongs to fruit powder preparing technical field, particularly relate to preparation method and the preparation dress of a kind of Fructus actinidiae chinensis fruit powder
Put.
Background technology
Fructus actinidiae chinensis is to breathe more to deform fruit, and people have the common recognition of " seven days ripe, and ten days rotten, first quarter moon bad half ", therefore want
Realizing the edible Fructus actinidiae chinensis whole year, drying preservation and fruit powder technology of preparing are that Fructus actinidiae chinensis processing is primary pursues the technique broken through.
Actinidia eriantha (ActinidiaerianthaBenth.) Average fruit contains soluble solid 20%, up to
26%, higher than other Fructus actinidiae chinensis main breed 6-11 percentage point of China and outside China.Actinidia eriantha product growth potential and resistance
The strongest, hardly with pesticide, it is rare " green fruit " without pollution by pesticides, is the unique crushing to Fructus actinidiae chinensis of discovery
Peptic Ulcers has immunization kind, is widely used in making canned food, dry fruit, fructose and fruit jam manufacture.Actinidia eriantha every 100
Containing vitamin C 644.32～926.50 milligrams in gram fresh fruit, higher than 4～7 times of the external main breed of China, it is satsuma orange
26 times, there are the king in fruit and the title of super fruit.But, research shows: in the course of processing >=40 °, contained vitamin C in fruit
Loss, it is impossible to truly realize original (color, matter) and ensure.And Actinidia berries, after adopting, easily deliquescing is rotten
Rotten, have a strong impact on the development of Fructus actinidiae chinensis plant husbandry.Fructus actinidiae chinensis fruit powder can make Fructus actinidiae chinensis at solid beverage, cake, instant food, especially
It is extensively applied in natural health care, medicine.
Prior art discloses the preparation method of multiple Fructus actinidiae chinensis fruit powder, mainly have following several:
Spray drying technology: fruit is made the liquid form that the pump such as suspension, emulsion can carry, utilizes nebulizer to divide
Dissipate for tiny droplet, and rapid transpiring moisture forms dry powder in heated drying medium.This technology be widely used in production have milk powder,
Instant bean, tomato meal, litchi powder, Amylum Nelumbinis Rhizomatis, Fructus Musae powder, Fructus Fragariae Ananssae powder etc..Spray drying powder nutritive loss is little, color is foreign good, and removing can
Outside directly reconstituting, it is alternatively arranged as dispensing.But Fructus actinidiae chinensis has seed, must go to seed before making suspension, emulsion, fully wash,
Therefore cleaning mixture abandons nutrient loss seriously, collects investments such as needing bulk container, concentration, homogenizer greatly, and due to macaque
Peach fruit glue, sugar content are high, easily stick with paste being spray-dried high temperature, combine shipwreck and remove in low temperature pectin.Powder after being additionally spray-dried
Granularity is less, brew is poor, just can directly reconstitute after needing pelletize, so increasing again production technology, equipment investment.
Lyophilizing fruit oar technology: be that material making beating is freezed, under vacuum, make water directly distil, thus remove material
Middle water.It is characterized in that nutrient substance and volatile ingredient are intact.But antioxidant phenols content is high in kiwi fruit,
Pulping process dissolves in air, easily brown stain, affects commodity value.
Lyophilizing-nitrogen protection crushing technology: Fructus actinidiae chinensis frozen piece vacuum low temperature dewatering is dried, uses nitrogen protection, entirely
Under closed state, being pulverized by Fructus actinidiae chinensis dry tablet, then sieve to obtain powder.The method condensed nitrogen is met at confined space and was pulverized
Journey heat production easily expands and explodes, the most airtight again can the operation of smog disaster, dangerous huge.Vacuum lyophilization Fructus actinidiae chinensis is shown in sky
The easy moisture absorption of QI exhaustion, standard machinery is difficult to.
Summary of the invention
In view of this, it is an object of the invention to provide the preparation method of a kind of Fructus actinidiae chinensis fruit powder, the side that the present invention provides
Method preparation technology is simple, it is possible at utmost retain Vitamin C content in Fructus actinidiae chinensis.
The invention provides the preparation facilities of a kind of Fructus actinidiae chinensis fruit powder, including:
Vacuum freezing drying device；
The low temperature seed meat segregation apparatus being connected with the material outlet of described vacuum freezing drying device；
The low temperature sarcocarp reducing mechanism at a slow speed being connected is exported with the sarcocarp of described low temperature seed meat segregation apparatus.
The preparation facilities that the present invention provides includes vacuum freezing drying device, and its first Fructus actinidiae chinensis quick freezing, with fixing Mi
Monkey Fructus Persicae cellular morphology is basically unchanged, and keeps cytoskeleton complete.In order to avoid product bubbling, (gas being dissolved in water is under vacuo
Emerge rapidly, cause boiling, even emerge out of shape), product must be as cold as the temperature of below eutectic point when distillation starts, all
Freeze.When solid content in Fructus actinidiae chinensis, institute is aqueous be all condensed to eutectic point time, freeze the brilliant directly distillation of evaporation rapidly.Distillation starts
Rear temperature of charge quickly drops to and hothouse vapor partial pressure Phase Equilibrium Temperature, now, supply heat and heat transfer, row's steam and mass transfer
Carry out simultaneously；For distillation interface, (effect of cold-trap is absorption steam to mass transfer driving force, it is ensured that steam does not enters with steam catcher
Sliding vane rotary vacuum pump) between vapor partial pressure poor.The temperature difference is bigger, and rate of heat transfer is the fastest；Vapor partial pressure difference is bigger, mass transfer (i.e. steam
Get rid of) speed is the fastest.Very big on the impact of product in view of flaggy heating-up temperature, so arranging flaggy temperature 60～120 DEG C,
Height does not allow more than 120 DEG C；And pop one's head in material, its product surface temperature should allow temperature 2 DEG C less than material, arranges temperature
20～60 DEG C, the highest do not allow more than 60 DEG C；Lyophilizing Fructus actinidiae chinensis purpose is protection VC, but cost can not be the highest, in order to accelerate to rise
China's speed, shortens freeze-drying time, and most vacuum freeze is assembled with dividing plate heater, to improve material liter
The required energy of China, shelf temperature often improves 10 DEG C, and freeze-drying time will shorten 2.0h, causes product occurring without because temperature raises
Product subside or on the premise of degeneration phenomenon, use higher baffle temperature as far as possible, in the parsing-desiccation stage, should keep a close eye on product
Temperature and baffle temperature difference, keep baffle temperature higher than sample temperature about 5 DEG C, during lyophilizing, should keep the excellent of product
Quality, obtains dry rate faster again.Latent heat required for distillation must be sent to by ambient heat process by thermal source
It is dried the surface of material, actually occurs place by what internal heat transfer process was sent to ice distillation in material the most again.Produced
Steam must be arrived the surface of material by internal mass transfer process, then transfer to steam catcher by External mass transfer process
In (cold-trap).Any one process or several process are the most all likely to become " bottleneck " of dry run, improve biography the most simultaneously
Heat, mass-transfer efficiency, increase the surface area of unit volume freeze-dried material, could obtain faster dry rate.Therefore, freeze-drier
Adding heat pipe to use under copper tube matrix arrangement dividing plate, steam catcher is also adopted by copper tube (cold-trap), so utilizes red copper superconduction
Property, improve water evaporation.Red copper has excellent superconductivity, and heat transfer rate is fast, heat transfer efficiency is high.Red copper heat transfer coefficient and heat conduction system
Number (390 407) is rustless steel (39 57) 8-10 times.By Fructus actinidiae chinensis fourth latent heat of sublimation by thermal source by matrix arrangement purple
Copper pipe flash heat transfer delivers to be dried the surface of material, and in being then sent to material by heat leak, ice distils.Produced water
Steam is transferred in steam catcher (cold-trap) by copper tube.Present device improves biography by heat transfer dividing plate, steam trapping
Heat, mass-transfer efficiency, increase the surface area of unit volume freeze-dried material, obtain faster dry rate.Research shows, vacuum freezing
Machine, plus being rapidly heated heat conduction, is dried and can save energy 22%～41.0%.I.e. freezing moisture directly sublimation drying in flash heat transfer,
Acquisition product type, matter, highly enriched VC all reach requirement.
The preparation facilities that the present invention provides also includes microtome, for by Kiwifruit Slice or fourth.The thing of described microtome
Material outlet is connected with the material inlet of vacuum freezing drying device.
The preparation facilities that the present invention provides also includes the low temperature being connected with the material outlet of described vacuum freezing drying device
Seed meat segregation apparatus, for separating the seed of Fructus actinidiae chinensis with sarcocarp.Fructus actinidiae chinensis water content less than 2% after vacuum lyophilization；Very
During empty lyophilizing Fructus actinidiae chinensis, the structure of sample will not be destroyed, because solid content is support by the black ice on its position.
When ice distils, it can stay hole in dry Fructus actinidiae chinensis, thus remain product biological and chemical structure and
The integrity of activity.But hole is many, the easy moisture absorption of ingress of air, add that Fructus actinidiae chinensis lyophilization sarcocarp pectin viscosity is high, upper any
Under room temperature, machinery all can bond at once, it is impossible to operating；So, common screening, selecting crude drugs with winnower seed meat separate and cannot be carried out.The present invention uses
The cold cycle wind seed meat seperator of refrigeration dry gas stream, through pulverizing at a slow speed, (within every 3 seconds, rotating 2 times, crushing effect belongs to fragility and breaks
Splitting, granule is uniform, and noise is little) crushing, confined space air pump extracts dry and cold air-flow (-15 DEG C～0 DEG C) purging and disturbance, by proportion
Handing over light sarcocarp to be blown into filter bag to collect, air is blown out by filter bag, catches water by cold well and is feeding back confined space circulation, and proportion is relatively
The Chinese gooseberry seed of weight falls into storage tank.
The preparation facilities that the present invention provides also includes that the sarcocarp with described low temperature seed meat segregation apparatus exports the low temperature being connected
Sarcocarp reducing mechanism at a slow speed, for pulverizing sarcocarp.Vacuum lyophilization, seed meat isolated Fructus actinidiae chinensis sarcocarp crisp, gently
Being full of, surface area is big, entering water and easily suspends, so needing to be ground into end, making pectin fully discharge, and viscosity increases, and entering water can divide rapidly
Scattered suspendible becomes fruit juice.Common grinder can lump due to the moisture absorption of Fructus actinidiae chinensis dry product and cohesiveness and make machinery only at normal temperatures
Dynamic, easily produce higher operating temperature when material is pulverized, be unfavorable for that the pulverizing of some thermally sensitive materials adds
Work, liquid nitrogen freezing pulverizes the pulverization process that perfect can realize this kind of material.But crushing process fills liquid nitrogen, can be because of liquid nitrogen
The coefficient of expansion own is very big, pulverizes cabinet airtight, volume meeting rapid expanding in liquid nitrogen sublimation process from liquid to gaseous state, thus
Cause the danger of blast.Therefore, the present invention use pulverize at a slow speed, rotating speed be every 3 seconds 2 turns, because rotating speed is low, thus use time noise
Low, first crush and pulverize again, therefore less energy consumption when using, it is difficult to get stuck.Use confined space air pump extraction cold air (-15 DEG C～0 DEG C)
Pressure purge and rough air effect cooling, pulverizing reaches more than 120 mesh materials and is blown into filter bag collection, and air is blown by filter bag
Go out, catch water by cold well and feed back again confined space and recycle.
The preparation facilities that the present invention provides also includes what the sarcocarp outlet with described low temperature sarcocarp reducing mechanism at a slow speed was connected
Low temperature metering filled package apparatus.The metering filling system of packing device includes driving motor, accumulator, screw rod, screw rod to install
Set etc..Accumulator feeding mouth is connected with low temperature sarcocarp pulverizer discharging opening at a slow speed, and freezing dry-air blast blood circulation is slow at low temperature sarcocarp
In speed pulverizer, material and cold dry-air blast are sent constantly into screw rod jigger from discharge system.Material and temperature in screw rod jigger
Controlling at-5 DEG C～10 DEG C, the flowing of freezing dry circulated air slowly, packs 6～10 grams every bag, 25～45 bags per minute of speed.
Present invention also offers the preparation method of a kind of Fructus actinidiae chinensis fruit powder, including:
Fructus actinidiae chinensis after vacuum lyophilization, is carried out seed in vacuum freezing drying device in low temperature seed meat segregation apparatus
Meat separates；Described vacuum lyophilization specifically includes: lays temperature probe in the specimen disc hold Fructus actinidiae chinensis, enters Fructus actinidiae chinensis
Scanning frequency is frozen, and cooling rate drops to-20～-30 DEG C from room temperature+25 DEG C, completes in 2-3 hour, makes kiwifruit piece freeze, and holds
Continuous 30 minutes～2 hours, then sublimation drying；
The sarcocarp obtained is pulverized in low temperature sarcocarp pulverizer at a slow speed, obtains Fructus actinidiae chinensis fruit powder.
Before carrying out vacuum lyophilization, Fructus actinidiae chinensis is carried out, removes the peel and slicing treatment, specifically include:
Selecting fresh or cold preservation normal mature actinidia eriantha fruit, saccharifying, weak and limp kiwi fruit are removed；For ensureing to be dried
Concordance, every batch of cartonning fruit size is substantially uniform.The sterilization of former fruit belt leather, cleaning, drain, stand-by；
Either manually or mechanically removing the peel, then ultraviolet or moment hot-water sterilization function, cut into slices or dice, and is placed in rustless steel so that monolayer is close
In pallet；Put into cryogenic refrigerator or freeze storehouse.
In the present invention, also include it after sarcocarp is pulverized the most at a slow speed at low temperature metering packing dress
Packing in putting, the temperature of described packaging is preferably-5 DEG C～10 DEG C.
In the present invention, vacuum lyophilization is laid probe in accordance with the following methods: Fructus actinidiae chinensis is the thickest in specimen disc
The centre of Mi Chu or lay K2, K3 central temperature probe below；In specimen disc surface mount K4 of the dilutest thinnest part of Fructus actinidiae chinensis,
K5, K6 surface temperature probe, lays K1 temperature probe in cold-trap, and K7 is heating-up temperature, and K8 is heated for controlling temperature.
Concrete, concretely comprising the following steps of described quick-freezing: refrigeration compressor work after start, cold-trap is lowered the temperature, when K1 temperature reaches
During to-15 DEG C, rotary-vane vaccum pump starts, forvacuum.
Concrete, when keeping quick freezing, vacuum less than-15 DEG C at a temperature of the saturated vapor pressure of ice, the guarantor of vacuum
Holding and realize with cold-trap, lobe pump, water ring pump device, when gauge reading is 4500pa, fine vacuum lobe pump starts.
Concrete, when described sublimation drying is particularly as follows: gauge reading drops to 120pa, heating starting, enter fast quick-freezing
Dry process, when K4, K5, K6 have any one value to reach requirement, tank temperature, by K8 control, maintains relatively low finishing temperature value
On, K8 span 45 DEG C～60 DEG C, the transition temperature value of K4, K5, K6 is lower 10 DEG C than K8, for rich in sugar Fructus actinidiae chinensis,
K7 is set to 70 degree, and K8 is set to 40 degree, and K2, K3 are set to 40 degree, and K4, K5, K6 are 30 degree；When K2, K3, K4, K5, K6, K7,
When K8 measurement temperature is basically identical, then maintain 3～5 hours.
Concrete, it is dried and uses empty drying baker, empty drying baker to use red copper material.
In the present invention, the temperature that described seed meat separates is-15 DEG C～0 DEG C；The rotating speed of low temperature seed meat segregation apparatus is 2
Secondary/3 seconds.
In the present invention, the temperature of described pulverizing is-15 DEG C～0 DEG C；The rotating speed of low temperature sarcocarp reducing mechanism at a slow speed is 2
Secondary/3 seconds；Sarcocarp granularity after pulverizing is more than 120 mesh.
Beneficial effects of the present invention:
1, natural Fructus actinidiae chinensis fruit powder provides possibility for expanding Fructus actinidiae chinensis protoplasm food processing: vacuum freezing-low temperature seed meat
The Fructus actinidiae chinensis fruit powder that separation-low-temperature grinding packaging produces, can do food additive and enter cake, solid beverage, can be also natural VC
Supplement, hepatoprotective, carninomatosis prevent rehabilitation, three high rehabilitation health food, old young sick and weak special diet product preparation offer raw material.Grind
Study carefully and show: vitamin C doses is normally provided every day: be not all 30～50mg according to the age to 12 years old from birth, juvenile, grow up, old
Year is all 60mg, anemia of pregnant woman 80mg, wet nurse 100mg.Every gram of the natural VC powder that the present invention provides reaches 25～35 milligrams, completely may not be used
Add any additive and make VC nutrient tablet.
2, kiwifruit piece original flavor can be kept.In prepared by kiwifruit piece, hardening bath to be used, make the albumen in chankings
Matter solidification (hardening bath be mainly chemicals: calcium chloride, gluconolactone etc.), and significantly increase Fructus actinidiae chinensis hardenability, make
Dry run occurs without and collapses.And the inventive method uses fast-refrigerating conduction to make Fructus actinidiae chinensis freeze, iuntercellular is kept to obtain
To support, vacuum keeps Tong Bu carrying out with subliming by heating, need not add any sclerosing agent, low temperature seed meat separation-low-temperature grinding bag
The Fructus actinidiae chinensis fruit powder that dress produces can keep the natural original flavor of fruit, it is ensured that food, health product, special diet product prepare the pure sky of raw material
So property.
3, Fructus actinidiae chinensis fruit powder water content and preservation can be made to reach requirement.Vacuum freezing-low temperature seed meat separation-low-temperature grinding bag
The Fructus actinidiae chinensis fruit powder that dress produces, water content less than 3%, damp proof insulation Shelf Life Of Packaged Product is more than 360 days.
4, Fructus actinidiae chinensis primary colors is kept.Use techniques such as being first homogenized again dry, hot air drying, need to carry out long-time or the most fast
The heat treatment process that speed heats up, easily causes polyphenol substance oxidizing brown stain and chlorophyll to fade, can also result in kiwi fruit simultaneously
Confection glue coking, makes color generation brown stain.The present invention uses vacuum freezing-low temperature seed meat separation-low-temperature grinding packaging to produce
Fructus actinidiae chinensis fruit powder method, not only avoid in temperature-rise period Fructus actinidiae chinensis fruit powder and former fruit form and aspect seemingly, low temperature and isolation air simultaneously,
Making oxidation cannot be carried out, in fruit powder, anthocyanin class nutritional labeling is not by glucosides enzymolysis, and then makes Fructus actinidiae chinensis fruit powder still maintain Mi
The primary colors of monkey peach fruit meat.
5, Kiwi berry nutritious composition is made to concentrate.Experiment detection shows: use this technology, the high VC content kiwi fruit of preparation
Powder, VC content is concentrated 25-36 milligrams per gram processed by the 6.5-10.2 milligrams per gram of fresh fruit.Visible, this invention Fructus actinidiae chinensis fruit powder can be
The holding temperature-sensitive nutritional labeling of limits is not destroyed.And concentrated.
6, the more traditional freezing powder process of the present invention (vacuum lyophilization-liquid nitrogen is pulverized) significantly reduces cost and danger.This system
The application making method not only conforms with the modern popular demand to nutrition with health, promotes growth of agricultural efficiency, increasing peasant income and raising people
Quality of life.Simultaneously because this technology produces Fructus actinidiae chinensis fruit powder in vacuum freezing-low temperature seed meat separation-low-temperature grinding packaging
During, using the heat transfer of innovation, catch pattern, the universal freeze-drying method of conduction of heat than stainless steel material heat conduction, when being dried
Between shorten more than 15 hours, so drying cost reduce by more than 50%, add that the cold dry-air blast seed meat separation-crushing packing of innovation sets
Standby and technology, makes existing to add the danger that liquid nitrogen pulverizes and no longer exist.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under not making creative work premise, broadly falls into the model of present invention protection
Enclose.
Embodiment 1
Fresh normal mature green heart kiwi fruit, saccharifying, weak and limp kiwi fruit is selected to remove；For ensure be dried consistent
Property, every batch of cartonning fruit size is substantially uniform.The sterilization of former fruit belt leather, cleaning, drain, stand-by；
Manual peeling, then ultraviolet or moment hot-water sterilization function, cut into slices in microtome；
Kiwifruit piece is carried out in vacuum freeze drier vacuum lyophilization, particularly as follows: holding the sample of Fructus actinidiae chinensis
Temperature probe laid by product dish, in specimen disc the thickest thickness of Fructus actinidiae chinensis centre or lay below K2, K3 central temperature visit
Head；In specimen disc, surface mount K4 of the dilutest thinnest part of Fructus actinidiae chinensis, K5, K6 surface temperature probe, lay K1 temperature in cold-trap
Degree probe, K7 is heating-up temperature, and K8 is heated for controlling temperature；
Refrigeration compressor work after start, cold-trap is lowered the temperature, when dropping to reach-15 DEG C from room temperature+25 DEG C in K1 temperature 2h, rotation
Chip vacuum pump starts, forvacuum；When gauge reading drops to 120pa, heating starting, enter rapid freeze-drying process, when
When K4, K5, K6 have any one value to reach requirement, tank temperature, by K8 control, maintains in relatively low finishing temperature value, K8 value
Scope 45 DEG C～60 DEG C, the transition temperature value of K4, K5, K6 is lower 10 DEG C than K8, and for rich in sugar Fructus actinidiae chinensis, K7 is set to 70
Degree, K8 is set to 40 degree, and K2, K3 are set to 40 degree, and K4, K5, K6 are 30 degree；When K2, K3, K4, K5, K6, K7, K8 measure temperature
Time basically identical, then maintain 4 hours, then sublimation drying；
In low temperature seed meat seperator, the kiwifruit piece after vacuum lyophilization is carried out seed meat separation, and temperature is-10 DEG C,
Rotating speed is 2 times/3 seconds；
Being pulverized in low temperature sarcocarp pulverizer at a slow speed by the sarcocarp obtained, temperature is-10 DEG C, and rotating speed is 2 times/3 seconds, pulverizes
Rear pulp particles degree is 120 mesh, obtains Fructus actinidiae chinensis fruit powder.
Test result indicate that, raw material green heart Kiwi fresh fruit Vitamin C content is 6.8～10.2 milligrams every gram；Obtain
Dry powder Vitamin C content is 36.8 milligrams every gram.
Embodiment 3
The device utilizing embodiment 1 to provide carries out the preparation of Fructus actinidiae chinensis fruit powder, and detailed process is as follows:
Fresh normal mature gold zone kiwi fruit, saccharifying, weak and limp kiwi fruit is selected to remove；For ensure be dried consistent
Property, every batch of cartonning fruit size is substantially uniform.The sterilization of former fruit belt leather, cleaning, drain, stand-by；
Manual peeling, then ultraviolet or moment hot-water sterilization function, cut into slices in microtome；
Kiwifruit piece is carried out in vacuum freeze drier vacuum lyophilization, particularly as follows: holding the sample of Fructus actinidiae chinensis
Temperature probe laid by product dish, in specimen disc the thickest thickness of Fructus actinidiae chinensis centre or lay below K2, K3 central temperature visit
Head；In specimen disc, surface mount K4 of the dilutest thinnest part of Fructus actinidiae chinensis, K5, K6 surface temperature probe, lay K1 temperature in cold-trap
Degree probe, K7 is heating-up temperature, and K8 is heated for controlling temperature；
Refrigeration compressor work after start, cold-trap is lowered the temperature, when dropping to reach-15 DEG C from room temperature+25 DEG C in K1 temperature 2h, rotation
Chip vacuum pump starts, forvacuum；When gauge reading drops to 120pa, heating starting, enter rapid freeze-drying process, when
When K4, K5, K6 have any one value to reach requirement, tank temperature, by K8 control, maintains in relatively low finishing temperature value, K8 value
Scope 45 DEG C～60 DEG C, the transition temperature value of K4, K5, K6 is lower 10 DEG C than K8, and for rich in sugar Fructus actinidiae chinensis, K7 is set to 70
Degree, K8 is set to 40 degree, and K2, K3 are set to 40 degree, and K4, K5, K6 are 30 degree；When K2, K3, K4, K5, K6, K7, K8 measure temperature
Time basically identical, then maintain 4 hours, then sublimation drying；
In low temperature seed meat seperator, the kiwifruit piece after vacuum lyophilization is carried out seed meat separation, and temperature is-10 DEG C,
Rotating speed is 2 times/3 seconds；
Being pulverized in low temperature sarcocarp pulverizer at a slow speed by the sarcocarp obtained, temperature is-10 DEG C, and rotating speed is 2 times/3 seconds, pulverizes
Rear pulp particles degree is 120 mesh, obtains Fructus actinidiae chinensis fruit powder.
Test result indicate that, raw material gold zone Kiwi fresh fruit Vitamin C content is 4.6～6.7 milligrams every gram；Obtain is dry
Fruit powder Vitamin C content is 23.2 milligrams every gram.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. the preparation method of a Fructus actinidiae chinensis fruit powder, it is characterised in that including:
Fructus actinidiae chinensis after vacuum lyophilization, in low temperature seed meat segregation apparatus, is carried out seed meat and divides in vacuum freezing drying device
From；Described vacuum lyophilization specifically includes: lay temperature probe in the specimen disc hold Fructus actinidiae chinensis, and Fructus actinidiae chinensis is carried out speed
Freezing, cooling rate drops to-20～-30 DEG C from room temperature+25 DEG C, completes in 2-3 hour, makes kiwifruit piece freeze, and continues 30
Minute～2 hours, then sublimation drying；
The sarcocarp obtained is pulverized in low temperature sarcocarp pulverizer at a slow speed, obtains Fructus actinidiae chinensis fruit powder.
Preparation method the most according to claim 1, it is characterised in that before carrying out vacuum lyophilization, Fructus actinidiae chinensis is entered
Row cleans, removes the peel and slicing treatment.
Preparation method the most according to claim 2, it is characterised in that also wrap after sarcocarp is pulverized the most at a slow speed
Include and it is packed in low temperature metering filled package apparatus.
4. according to the preparation method described in claims 1 to 3 any one, it is characterised in that in specimen disc, Fructus actinidiae chinensis is the thickest
The centre of thickness or lay K2, K3 central temperature probe below；The surface mount of the dilutest thinnest part of Fructus actinidiae chinensis in specimen disc
K4, K5, K6 surface temperature probe, lays K1 temperature probe in cold-trap, and K7 is heating-up temperature, and K8 is heated for controlling temperature.
5. according to the preparation method described in claim 4 any one, it is characterised in that concretely comprising the following steps of described quick-freezing: open
Refrigeration compressor work after machine, cold-trap is lowered the temperature, and when K1 temperature reaches-15 DEG C, rotary-vane vaccum pump starts, forvacuum.
6. according to the preparation method described in claim 5 any one, it is characterised in that when keeping quick freezing, vacuum is low
The saturated vapor pressure of ice at a temperature of-15 DEG C, the realization of the holding cold-trap of vacuum, lobe pump, water ring pump device, gauge
When reading is 4500pa, fine vacuum lobe pump starts.
7. according to the preparation method described in claims 1 to 3 any one, it is characterised in that described sublimation drying is particularly as follows: work as
When vacuometer reading drops to 120pa, heating starting, enter rapid freeze-drying process, when K4, K5, K6 have any one value to reach requirement
Time, tank temperature, by K8 control, maintains in relatively low finishing temperature value, K8 span 45 DEG C～60 DEG C, K4, K5, K6's
Transition temperature value is lower 10 DEG C than K8, and for rich in sugar Fructus actinidiae chinensis, K7 is set to 70 degree, and K8 is set to 40 degree, and K2, K3 are arranged
Being 40 degree, K4, K5, K6 are 30 degree；When K2, K3, K4, K5, K6, K7, K8 measure temperature basically identical time, then remain 3～5 little
Time.
8. according to the preparation method described in claim 7 any one, it is characterised in that be dried and use empty drying baker, empty dry
Case uses red copper material.
9. according to the preparation method described in claim 1～8 any one, it is characterised in that described seed meat separate temperature be-
15 DEG C～0 DEG C；The rotating speed of low temperature seed meat segregation apparatus is 2 times/3 seconds.
10. according to the preparation method described in claim 1～8 any one, it is characterised in that the temperature of described pulverizing is-15
DEG C～0 DEG C；The rotating speed of low temperature sarcocarp reducing mechanism at a slow speed is 2 times/3 seconds；Sarcocarp granularity after pulverizing is more than 120 mesh.
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| CN107259433A (en) * | 2017-07-24 | 2017-10-20 | 芜湖晋诚农业科技有限公司 | A kind of preparation method of Kiwi berry fruit powder |
| CN107397159A (en) * | 2017-01-09 | 2017-11-28 | 西北农林科技大学 | A kind of preparation method and its chewable tablets of the high meals Kiwi berry Ultramicro-powder of energy defaecation |
| 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 |
| CN110447857A (en) * | 2019-09-10 | 2019-11-15 | 云南猫哆哩集团食品有限责任公司 | A kind of preparation method at phyllanthus emblica powder end |
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