CN112056531A - Aloe, pawpaw and honey effervescent granule and preparation method thereof - Google Patents
Aloe, pawpaw and honey effervescent granule and preparation method thereof Download PDFInfo
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- CN112056531A CN112056531A CN202010995476.9A CN202010995476A CN112056531A CN 112056531 A CN112056531 A CN 112056531A CN 202010995476 A CN202010995476 A CN 202010995476A CN 112056531 A CN112056531 A CN 112056531A
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- aloe
- honey
- powder
- papaya
- effervescent granule
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L2/395—Dry compositions in a particular shape or form
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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
- A23L2/40—Effervescence-generating compositions
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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
- A23L2/52—Adding ingredients
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses an aloe, pawpaw and honey effervescent granule and a preparation method thereof, wherein the effervescent granule comprises the following raw materials in percentage by mass: 15-25% of aloe powder, 15-25% of pawpaw powder, 20-40% of honey powder and 20-35% of effervescent disintegrant. The aloe, pawpaw and honey effervescent granule and the preparation method thereof provided by the invention are easy to carry and convenient to eat, meet the needs of people on honey, have unique flavor and steam-water aesthetic feeling, and can be quickly dissolved in warm water or cold water. After the product is subjected to spray drying, the water content of the product is lower, and the powder yield is higher.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to aloe, pawpaw and honey effervescent granules and a preparation method thereof.
Background
With the improvement of living standard, people increasingly pay more attention to their own health and beauty, and urgently need foods rich in nutrition to compensate the loss of the body in time, and particularly advocate solid beverages with convenience, quickness and rich nutrition.
Aloe has effects of scavenging oxygen free radicals, delaying aging, releasing large amount of energy by enzyme oxidative decomposition, supplementing energy consumption, and relieving fatigue and enhancing anoxia tolerance. The pawpaw can promote metabolism of a human body, achieves the effects of maintaining beauty, protecting skin, beautifying and delaying senescence, is comprehensive in nutrition, contains various nutritional ingredients such as sugar, protein, fat, vitamins and mineral substances, is most rich in sugar, Vc and carotene, the sugar content can reach 8-10% of the fresh weight, and the Vc and carotene content is 4-5 times higher than that of watermelons and bananas.
The honey contains rich nutrient substances, has various active effects, is an excellent nutritional supplement, can be quickly absorbed and utilized by the body, and eliminates fatigue. But the liquid honey is very inconvenient to eat and carry.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the aloe, pawpaw and honey effervescent granule and the preparation method thereof, the effervescent granule is easy to carry and convenient to eat, meets the requirements of people on honey, and has unique flavor.
The purpose of the invention is realized by the following technical scheme:
an aloe, pawpaw and honey effervescent granule is prepared from the following raw materials in percentage by mass:
the aloe powder is prepared by the following steps:
cleaning fresh folium Aloe, sterilizing, peeling, pulverizing mesophyll, homogenizing, decolorizing with active carbon, and filtering to obtain Aloe gel solution; concentrating, adding drying assistant, and spray drying to obtain Aloe powder.
And (3) preferably, soaking the mixture in a sodium hypochlorite aqueous solution with the mass fraction of 5% for 2 hours, and then washing the mixture clean with purified water.
The pawpaw powder is prepared by the following steps:
peeling fructus Chaenomelis, removing seeds, slicing, blanching in boiling water for 2-4min, homogenizing to obtain fructus Chaenomelis pulp, adding drying assistant, and spray drying to obtain fructus Chaenomelis powder;
the slices are preferably 1-5cm thick.
The drying assistant agent in the preparation process of the aloe powder and the pawpaw powder is maltodextrin and/or beta-cyclodextrin, and the drying assistant agent accounts for 20-50% of the mass of the concentrated aloe gel liquid or 20-50% of the mass of the pawpaw pulp.
Homogenizing the aloe powder and the pawpaw powder in the preparation process, preferably at the temperature of 55-60 ℃ and under the pressure of 20 MPa.
The honey powder is prepared by the following steps:
diluting Mel with water, adding drying agent, stirring, and spray drying to obtain Mel powder;
the honey is winter honey, also called as Japanese wood honey.
The drying aid in the process of preparing the honey powder is more than one of soluble starch, maltodextrin, soybean protein isolate, whey powder or beta-cyclodextrin, and the dosage of the drying aid is 10-100% of the mass of the honey.
Spray drying in the preparation process of aloe powder, pawpaw powder and honey powder, wherein the conditions are as follows: the feeding amount is 5-50mL/min, the air inlet temperature is 120-190 ℃ and the air outlet temperature is 50-90 ℃.
The effervescent disintegrant consists of an acid source and an alkali source according to the mass ratio of 1.0 to (0.5-2.0), preferably 1: 1;
the acid source can be more than one of citric acid, malic acid, boric acid, tartaric acid, fumaric acid or inorganic acid;
the alkali source is sodium bicarbonate and/or sodium carbonate.
The preparation method of the aloe, pawpaw and honey effervescent granule comprises the following steps:
mixing Aloe powder, fructus Chaenomelis powder, Mel powder, effervescent disintegrant into acid granule and alkali granule, boiling, drying, and grading to obtain effervescent granule.
Compared with the prior art, the invention has the following advantages and effects:
(1) the aloe, pawpaw and honey effervescent granule and the preparation method thereof provided by the invention are easy to carry and convenient to eat, meet the needs of people on honey, have unique flavor and steam-water aesthetic feeling, and can be quickly dissolved in warm water or cold water.
(2) The invention prepares the liquid honey into the honey powder. The honey powder can be used as sweetener like liquid honey, is easy to carry and convenient to eat, can quickly recover the state of the liquid honey after being added with water, and can better keep the original color, fragrance and taste of the natural honey. The invention further takes the honey powder as one of the raw materials to prepare the effervescent granules, thus meeting the requirements of people on honey.
(3) The product of the invention is dried by spray, the drying is full, the moisture content of the product is lower, and the powder yield is higher.
(4) The granularity, the drying weight loss, the dissolubility, the loading difference and the loading of the aloe, pawpaw and honey effervescent granule can reach the quality detection standard, and the change of main nutrient components before and after spray drying is not obvious.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A preparation method of aloe, pawpaw and honey effervescent granules comprises the following steps:
the method comprises the following steps: washing fresh leaves, disinfecting the fresh leaves by using a sodium hypochlorite aqueous solution with the mass fraction of 6%, and then cleaning the fresh leaves by using sterile water; manually peeling skin, crushing gel with a pulverizer, homogenizing at 55 deg.C and 20MPa, filtering, and separating to obtain aloe gel solution; concentrating the aloe gel stock solution by adopting vacuum concentration, taking beta-cyclodextrin as a drying aid, wherein the dosage is 35 percent of the mass of the concentrated aloe gel stock solution, and then carrying out spray drying under the conditions that the feeding amount is 18mL/min, the air inlet temperature is 175 ℃ and the air outlet temperature is 80 ℃ to obtain the aloe powder.
Step two: selecting fresh fructus Chaenomelis with plump meat and undamaged appearance, cleaning fructus Chaenomelis, peeling, cutting, removing seed, blanching fructus Caricae slice with thickness of about 1cm in boiling water for 2min, and homogenizing to obtain fructus Caricae slurry. Beta-cyclodextrin is used as a drying aid, the dosage of the beta-cyclodextrin is 30 percent of the mass of the papaya slurry, and then the papaya slurry is sprayed and dried under the conditions of feeding amount of 30mL/min, air inlet temperature of 180 ℃ and air outlet temperature of 90 ℃ to obtain the papaya powder.
Step three: taking maltodextrin and soluble starch as a drying aid according to the mass ratio of 5:1, wherein the mass ratio of the drying aid to honey is 1:1, adding water into honey for diluting (the mass ratio of the honey to the water is 1:2), continuously stirring in the process, and then carrying out spray drying under the conditions that the feeding amount is 12mL/min, the air inlet temperature is 175 ℃ and the air outlet temperature is 75 ℃;
step four: mixing aloe powder 20%, fructus Chaenomelis powder 20%, winter honey powder 30%, citric acid 15%, and sodium bicarbonate 15% to obtain acid granule and alkali granule, boiling, drying, grading to obtain effervescent granule, and packaging.
Example 2
A preparation method of aloe, pawpaw and honey effervescent granules comprises the following steps:
the method comprises the following steps: washing fresh leaves, disinfecting the fresh leaves by using a sodium hypochlorite aqueous solution with the mass fraction of 6%, and then cleaning the fresh leaves by using sterile water; manually peeling skin, crushing gel with a pulverizer, homogenizing at 55 deg.C and 20MPa, filtering, and separating to obtain aloe gel solution; concentrating the aloe gel stock solution by adopting vacuum concentration, taking beta-cyclodextrin as a drying aid, wherein the dosage is 35 percent of the mass of the concentrated aloe gel solution, and then carrying out spray drying on the aloe gel stock solution under the conditions that the feeding amount is 12mL/min, the air inlet temperature is 170 ℃ and the air outlet temperature is 75 ℃ to obtain aloe powder;
step two: selecting fresh fructus Chaenomelis with plump meat and undamaged appearance, cleaning fructus Chaenomelis, peeling, cutting, removing seed, blanching fructus Caricae slice with thickness of about 1cm in boiling water for 2min, and homogenizing to obtain fructus Caricae slurry. Beta-cyclodextrin is used as a drying aid, the dosage of the beta-cyclodextrin is 30 percent of the mass of the papaya slurry, and then the papaya slurry is sprayed and dried under the conditions of 25mL/min feeding amount, 185 ℃ air inlet temperature and 70 ℃ air outlet temperature to obtain the papaya powder.
Step three: mixing the raw materials in maltodextrin: taking soluble starch as a drying aid according to the mass ratio of 5:1, taking the drying aid and honey according to the mass ratio of 1:1, adding water into honey for dilution (the ratio of honey to water is 1:2), continuously stirring in the process, and then carrying out spray drying under the conditions that the feeding amount is 12mL/min, the air inlet temperature is 160 ℃ and the air outlet temperature is 60 ℃;
step four: mixing aloe powder 15%, fructus Chaenomelis powder 25%, winter honey powder 40%, citric acid 10%, and sodium bicarbonate 10% to obtain acid granule and alkali granule, boiling, drying, grading to obtain effervescent granule, and packaging.
Example 3
A preparation method of aloe, pawpaw and honey effervescent granules comprises the following steps:
the preparation method of the aloe powder, the pawpaw powder and the honey powder is the same as that of the embodiment 1;
mixing aloe powder 25%, fructus Chaenomelis powder 25%, winter honey powder 20%, citric acid 15%, and sodium bicarbonate 15% to obtain acid granule and alkali granule, boiling, drying, grading to obtain effervescent granule, and packaging.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The aloe, pawpaw and honey effervescent granule is characterized by being prepared from the following raw materials in percentage by mass:
2. the aloe, papaya and honey effervescent granule of claim 1, which is characterized in that: the aloe powder is prepared by the following steps:
cleaning fresh folium Aloe, sterilizing, peeling, pulverizing mesophyll, homogenizing, decolorizing with active carbon, and filtering to obtain Aloe gel solution; concentrating, adding drying assistant, and spray drying to obtain Aloe powder.
3. The aloe, papaya and honey effervescent granule of claim 1, which is characterized in that: the pawpaw powder is prepared by the following steps:
peeling fructus Chaenomelis, removing seeds, slicing, blanching in boiling water for 2-4min, homogenizing to obtain fructus Chaenomelis pulp, adding drying assistant, and spray drying to obtain fructus Chaenomelis powder.
4. The aloe, papaya and honey effervescent granule of claim 2 or 3, characterized in that: the drying assistant is maltodextrin and/or beta-cyclodextrin, and accounts for 20-50% of the concentrated aloe gel liquid or 20-50% of the papaya pulp.
5. The aloe, papaya and honey effervescent granule of claim 1, which is characterized in that: the honey powder is prepared by the following steps: diluting Mel with water, adding drying assistant, stirring, and spray drying to obtain Mel powder.
6. The aloe, papaya and honey effervescent granule of claim 5, which is characterized in that: the drying aid is more than one of soluble starch, maltodextrin, soybean protein isolate, whey powder or beta-cyclodextrin, and the dosage of the drying aid is 10-100% of the mass of the honey.
7. The aloe, papaya and honey effervescent granule of claim 2, 3 or 5, characterized in that: the spray drying is carried out under the conditions that: the feeding amount is 5-50mL/min, the air inlet temperature is 120-190 ℃ and the air outlet temperature is 50-90 ℃.
8. The aloe, papaya and honey effervescent granule of claim 1, which is characterized in that: the effervescent disintegrant consists of an acid source and an alkali source according to the mass ratio of 1.0 (0.5-2.0).
9. The aloe, papaya and honey effervescent granule of claim 8, which is characterized in that:
the acid source is more than one of citric acid, malic acid, boric acid, tartaric acid, fumaric acid or inorganic acid;
the alkali source is sodium bicarbonate and/or sodium carbonate.
10. A method of preparing an aloe, papaya and honey effervescent granule as claimed in any one of claims 1 to 9, characterised by comprising the steps of:
mixing Aloe powder, fructus Chaenomelis powder, Mel powder, effervescent disintegrant into acid granule and alkali granule, boiling, drying, and grading to obtain effervescent granule.
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