Method for processing fruit and vegetable powder
The production of fruit and vegetable powder is generally dried and dehydrated by the raw materials of fruits and vegetables, and then further pulverized. The drying methods of fruits and vegetables mainly include hot air drying and vacuum freeze drying. The latter is greatly preserved due to drying under freezing and vacuum conditions, and the nutrients, color and flavor of fruits and vegetables are greatly preserved. Fruit and vegetable powder can also be made by beating, homogenizing and then spray drying, but the raw material utilization rate of this process is low, the cost is high, and it is rarely used in production. There are few varieties of fruit and vegetable powders, mainly pumpkin powder, tomato powder, garlic powder, onion powder, etc., but these powder particles are too large, inconvenient to use, and the temperature of the material during the milling is too high; Nutritional ingredients, color and flavor, and even a burnt smell.
At present, various fruit and vegetable powders on the market are basically rough processed powder and spray-dried flour. The first is that it has not reached the basic organization of plant organisms - cell-level pulverization and fiber bundle break-off, nutrients cannot be effectively precipitated and absorbed during consumption; second, the loss of nutrients of processed fruit and vegetable powder is high, color, fragrance, The taste difference is large and there are many waste residues. The traditional fruit and vegetable powder not only has a small variety, but also has large particles, is inconvenient to use, and the temperature of the material during the milling is too high, which destroys the nutrient composition, color and flavor of the product, and even produces an astringent taste. Drying techniques for processing fruit and vegetable powder mainly include hot air drying, spray drying, microwave freeze drying, vacuum freeze drying and ultrafine grinding technology.
Therefore, the processing of fruit and vegetable powder is developing in the direction of ultrafine pulverization. After the superfine pulverization of fruits and vegetables, the 粒径 can reach the micron level. Due to the ultrafine refinement of the particles, the physicochemical properties of the particles will change greatly due to the surface area and small size effect. The food ultrafine pulverization technology is a food processing industry. A new approach will bring great impetus to the improvement of traditional processes and the development of new products. Foods and the like have a strong surface adsorption and affinity after miniaturization, so they have good solidity, dispersibility and solubility to facilitate digestion and digestion. After the fruits and vegetables are dried and then subjected to ultrafine pulverization, the particles can reach a micron size. Due to the ultrafine refinement of the particles, it has significant advantages: First, the physical properties such as dispersibility, water solubility, adsorption, and affinity of the fruit and vegetable powder are improved, and it is more convenient to use; second, the nutrient component is easier to digest, and the taste is more The third is to use the dietary fiber in fruits and vegetables to achieve full utilization of fruits and vegetables, and to superfinely crush the fruit skin core, which can be prepared and deep processed into various functional foods, develop new food materials, and improve resource utilization. It conforms to the development direction of “efficient, high quality and environmental protection” in today's food processing industry.