The processing technology and application of fruit and vegetable powder

November 28, 2023

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Fruit and vegetable powder is a healthy ingredient that uses the juice, pulp, and fruits of fruits and vegetables to be dehydrated and prepared into powder or granules, retaining all or part of the taste, fiber, color, nutrition, and other components of fruits and vegetables. It becomes the taste and flavor of food production.

Fruit and vegetable powder can be divided into: solid beverage fruit and vegetable powder, raw material fruit and vegetable powder, starch fruit and vegetable powder, ready to eat fruit and vegetable powder, and seasoning fruit and vegetable powder.

The advantages of fruit and vegetable powder

1. Good stability

The moisture content of fruit and vegetable powder is generally less than 7%, which can effectively inhibit the reproduction of microorganisms and reduce the activity of enzymes in the body of fruits and vegetables.

2. Low transportation costs

After drying and pulverizing fruits and vegetables, the volume and weight are reduced, saving packaging materials and greatly reducing transportation costs.

3. Rich nutrition

The processed fruit and vegetable powder basically maintains the original nutritional components and flavor of the fruits and vegetables, and makes some nutrients and functional components more conducive to digestion and absorption.

4. Efficient and comprehensive utilization of resources

There are no requirements for the size or shape of the raw materials, and even some fruits and vegetables can be effectively utilized for their skin and core.

5. Rich product variety

Compounded with multifunctional nutritional powder, producing nutritional chewable tablets or adding them as ingredients to other foods also improves the color, flavor, and nutrition of the food.

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The processing technology of fruit and vegetable powder

1. Ultra fine crushing technology

Generally refers to processing 0.1-10 μ The ultra-fine powder of m and corresponding classification technology result in extremely small particle size of the product, a significant increase in specific surface area, and an increase in cell wall breaking rate, thereby improving the physical and chemical properties of the material (dispersion, adsorption, solubility, chemical activity, biological activity, etc.), expanding the application range of the material, and strengthening its effectiveness.

2. Biological enzymatic hydrolysis technology

For fresh fruits, vegetables, and fungi, enzymatic hydrolysis is used after crushing to remove 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 utilizes the biochemical properties of water under low temperature and low pressure conditions to achieve low-temperature dehydration and drying of materials. It has the advantages of preventing adverse chemical and biochemical changes, as well as minimal loss of flavor, aroma, and nutrition.

4. spray drying technology

Spray drying is adopted for pulverizing. The raw material is paste like liquid, which avoids the problem of difficult processing and molding. The drying process is completed instantaneously (in a few seconds) at a temperature not higher than 100 ℃. The color, aroma, taste and nutritional components of general fruits can be well protected. At present, it is the best method for fruit and vegetable pulverizing.

5. Low temperature pressure differential expansion technology

Variable temperature and pressure differential expansion 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 disadvantages of vacuum low-temperature frying drying, and can produce products similar to those processed through freeze-drying. It is a new, environmentally friendly, and energy-saving expansion drying technology.

6. Screw extrusion technology

By utilizing the friction, compression, and melting effects of the screw and barrel on the material, the purpose of conveying, compressing, crushing, mixing, expanding, and polymerizing is achieved.

7. Microwave/Vacuum Technology:

Combine microwave drying and vacuum drying technologies. Accelerate the rate of water loss at low temperatures, suitable for substances with high heat sensitivity, suitable for producing vegetable powder, egg yolk powder, and dehydrated grapes.

The application of fruit and vegetable powder in food

Fruit and vegetable powder can be applied in various fields of food processing, helping to improve the nutritional content of products, improve the color and flavor of products, and enrich the variety of products.

Mainly used for: noodle products, such as adding carrot powder to noodles to process carrot noodles; Puffed foods, such as using tomato powder as a seasoning for puffed foods; Meat products, such as adding vegetable powder to ham sausages; Dairy products, such as adding various fruit and vegetable powders to dairy products; Candy products, adding apple powder and strawberry powder during the candy processing; Baking products, such as adding onion powder, tomato powder, etc. in biscuit processing.

Using fruit and vegetable powder to make beverages does not affect the flavor of fresh fruits and vegetables; Fruit powder can be fermented, blended, and filtered to produce fruit wine and vinegar.

Candy, pastries, biscuits, bread, and many other foods can be added with a certain proportion of fruit and vegetable powder during the production process, which can improve the nutritional structure of the products and make them superior in color, aroma, and taste.

Fruit and vegetable powder contains pigments, pectin, tannins, and other components. Some specific fruits and vegetables also contain medicinal ingredients, which can be used to extract valuable by-products through biochemical pathways.

Fruit and vegetable juice is rich in various vitamins and minerals. After appropriate treatment, substances such as cyclodextrin are added to effectively embed and protect the majority of nutrients in the juice. At the same time, some nutrients are strengthened, homogenized, and vacuum freeze-dried to obtain nutrient rich fruit and vegetable powder.

Adding fruit and vegetable powder to infant and elderly food can supplement vitamins and dietary fiber to balance the diet.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.

For more information, please contact us!

2023-12-28

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

E-mail:

sales13@huikes.com

Phone/WhatsApp:

+8618591889792