Processing technology and application of fruit and vegetable powder
Processing technology of fruit and vegetable powder
1.Ultra-fine grinding technology
Generally refers to the processing of 0.1-10μm ultra-fine powder and corresponding classification technology. The particle size of the product particles is extremely small, the specific surface area increases sharply, and the cell wall breaking rate increases, thereby improving the physical and chemical properties of the material (dispersion, adsorption, dissolution properties, chemical activity, biological activity, etc.), expand the application scope of materials, and enhance the use effects of materials.
2. Bioenzymatic hydrolysis technology
For fresh fruits, vegetables and fungi, bioenzymatic treatment is used after crushing to break down the cell walls and dissolve nutrients.
3. Vacuum freeze drying
Vacuum freeze-drying technology is a new drying method that freezes water-containing materials into solids and uses the biochemical properties of water to dehydrate materials at low temperatures and achieve dryness under low-temperature and low-pressure conditions.
4. Spray drying technology
Spray drying is used to make powder. The raw material used is sauce-like liquid, which avoids the problem of difficult processing and molding. The drying process is completed instantaneously (a few seconds) at a temperature not higher than 100°C. Generally, the color, aroma, and taste of fruits are harmonious. The nutrients can be better protected and it is currently the best method for fruit and vegetable flour making.
5. Low temperature differential pressure puffing technology
The variable temperature pressure difference puffing drying technology is a combined drying technology that draws on hot air drying, vacuum expansion drying, etc. It absorbs the advantages of hot air drying and vacuum freeze drying, overcomes the shortcomings of vacuum low-temperature frying drying, and can produce products similar to The products processed by freeze drying belong to a new, environmentally friendly and energy-saving puffing and drying technology.
6. Screw extrusion technology
By means of the friction, extrusion and melting effect of the screw and barrel on the material, the purpose of transportation, compression and crushing, mixing, expansion and polymerization is achieved.
7.Microwave/vacuum technology:
Combines microwave drying and vacuum drying technologies. It accelerates water loss at low temperatures and is suitable for substances with high heat sensitivity. It is suitable for the production of vegetable powder, egg yolk powder and dehydrated grapes.
Application of fruit and vegetable powder in food
Fruit and vegetable powder can be applied to various fields of food processing, helping to increase the nutritional content of products, improve the color and flavor of products, and enrich product varieties.
Mainly used for: Pasta products, such as adding radish powder to noodles to make carrot noodles; Puffed foods, such as using tomato powder as a seasoning for puffed foods; Meat products, such as adding vegetable powder to ham sausage; Dairy products, For example, various fruit and vegetable powders are added to milk products; candy products, apple powder and strawberry powder are added during candy processing; baked products, such as onion powder and tomato powder are added during biscuit processing.
Using fruit and vegetable powder to make drinks does not affect the flavor of fresh fruits and vegetables; fruit powder can be made into fruit wine and fruit vinegar through fermentation, blending and filtration processes.
Candy, pastries, biscuits, bread and many other foods can add a certain proportion of fruit and vegetable powder during the production process, which can improve the nutritional structure of the product and make the product better in color, aroma and taste.
Fruit and vegetable powders contain pigments, pectin, tannins and other ingredients. Some specific fruits and vegetables also contain medicinal ingredients, from which valuable by-products can be extracted through biochemical pathways.
Fruit and vegetable juices are rich in a variety of vitamins and minerals. After proper processing, cyclodextrin and other substances are added to effectively embed and protect most of the nutrients in the fruit and vegetable juices, and at the same time, some nutrients are strengthened, and then Homogenize and vacuum freeze-dry to obtain nutritious fruit and vegetable powder.
Adding fruit and vegetable powder to food for infants, young children and the elderly can supplement vitamins and dietary fiber for a balanced diet.