Fruit and vegetable powder is made from the juice, pulp and fruit of fruits and vegetables, which are dehydrated and then made into powder or granules. It retains all or part of the flavor, fiber, color, nutrition and other ingredients of fruits and vegetables, and becomes a healthy ingredient for the taste and flavor of food.
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, instant fruit and vegetable powder, and seasoning fruit and vegetable powder.
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 fruits and vegetables.
2. Low transportation cost
After drying and powdering, the volume of fruits and vegetables is reduced, the weight is reduced, and packaging materials are saved, which also greatly reduces transportation costs.
3. Rich in nutrition
The processed fruit and vegetable powder basically maintains the nutritional components and flavor of the original 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 and shape of the raw materials, and even the skin and core of some fruits and vegetables can be effectively utilized.
5. Rich product variety
The compound is a multifunctional nutritional powder, which can be used to produce nutritional chewable tablets or added as an ingredient to other foods, and also improves the color, flavor and nutrition of the food.
Processing technology of fruit and vegetable powder
1. Ultrafine grinding technology
Generally refers to the processing of ultrafine powders of 0.1-10μm and the corresponding classification technology. The particle size of the product particles is extremely small, the specific surface area increases dramatically, and the cell wall breaking rate is improved, thereby improving the physical and chemical properties of the material (dispersibility, adsorption, solubility, chemical activity, biological activity, etc.), expanding the application range of the material, and enhancing the use effect of the material.
2. Bioenzymatic hydrolysis technology
For fresh fruits, vegetables and fungi, bioenzymatic hydrolysis is used after crushing to break the cell wall and dissolve the nutrients.
3. Vacuum freeze drying
Vacuum freeze drying technology is a new drying method that freezes the water-containing material into a solid, uses the biochemical properties of water under low temperature and low pressure conditions, and dehydrates the material at low temperature to achieve drying. It has the advantages of preventing adverse chemical and biochemical changes and small loss of flavor, aroma and nutrition.
4. Spray drying technology
Spray drying is used for powder production. The raw materials used are sauce-like liquid materials, which avoids the problem of difficult processing and molding. The drying process is completed instantly (in a few seconds) at a temperature not higher than 100°C. The color, aroma, taste and nutritional components of general fruits can be well protected. It is currently the best method for fruit and vegetable powder production.
5. Low-temperature pressure difference puffing technology
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 disadvantages of vacuum low-temperature frying drying, and can produce products similar to those processed by freeze drying. It is a new, environmentally friendly and energy-saving puffing drying technology.
6. Screw extrusion technology
The purpose of conveying, compressing, crushing, mixing, puffing and polymerization is achieved by means of the friction, extrusion and melting of the screw and barrel on the material.
7. Microwave/vacuum technology
Combines microwave drying and vacuum drying technologies. It accelerates the rate of water loss at low temperatures and is suitable for heat-sensitive substances, such as 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, which helps to improve the nutritional content of products, improve the color and flavor of products, and enrich the variety of products.
It can be mainly used for: pasta products, such as adding carrot powder to noodles to make carrot noodles; puffed food, such as using tomato powder as a seasoning for puffed food; meat products, such as adding vegetable powder to ham sausage; dairy products, such as adding various fruit and vegetable powder to dairy products; candy products, adding apple powder and strawberry powder during the processing of candy; baked products, such as adding onion powder and tomato powder in the processing of biscuits.
Using fruit and vegetable powder to make beverages 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 filtering.
Candy, cakes, 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 products and make the products better in color, aroma and taste.
Fruit and vegetable powder contains pigments, pectin, tannins and other ingredients. Some specific fruits and vegetables also contain medicinal ingredients, and valuable by-products can be extracted from them through biochemical pathways.
Fruit and vegetable juice is rich in vitamins and minerals. After proper treatment, cyclodextrin and other substances are added to effectively encapsulate and protect most of the nutrients in the fruit and vegetable juice. At the same time, some nutrients are strengthened, homogenized, and vacuum freeze-dried to obtain nutritious fruit and vegetable powder.
Adding fruit and vegetable powder to infant and elderly food can supplement vitamins and dietary fiber to balance the diet.
HSF is a professional supplier of Fruit and vegetable powder. We have professional qualifications and excellent quality.
For more details, please contact us:
Email: sales@healthfulbio.com
Whatsapp: +86 18992720900