{"id":2429,"date":"2024-05-11T09:45:52","date_gmt":"2024-05-11T01:45:52","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2429"},"modified":"2024-05-11T09:45:55","modified_gmt":"2024-05-11T01:45:55","slug":"processing-technology-and-application-of-fruit-and-vegetable-powder","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Verarbeitungstechnologie und Anwendung von Frucht- und Gem\u00fcsepulver"},"content":{"rendered":"

Die Verarbeitungstechnologie f\u00fcr Frucht- und Gem\u00fcsepulver.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

1.Ultrafeine Mahltechnologie<\/p>\n\n\n\n

Dies bezieht sich auf die Verarbeitung von ultrafeinem Pulver mit einer Gr\u00f6\u00dfe von 0,1\u201310 \u03bcm. Es bezieht sich auch auf die Technologie zur Klassifizierung. Die Produktpartikel sind sehr klein. Dadurch vergr\u00f6\u00dfert sich die spezifische Oberfl\u00e4che stark. Die Zellwandbruchrate steigt. Dies verbessert das Material. Es verbessert seine physikalischen und chemischen Eigenschaften wie Dispersion, Adsorption und Aufl\u00f6sung. Es verbessert auch die chemische und biologische Aktivit\u00e4t des Materials. Diese \u00c4nderungen erweitern die Einsatzm\u00f6glichkeiten des Materials und machen es effektiver.<\/p>\n\n\n\n

2. Bioenzymatische Hydrolyse-Technologie<\/p>\n\n\n\n

F\u00fcr frisches Obst, Gem\u00fcse und Pilze verwenden wir eine bioenzymatische Behandlung. Diese wird nach dem Zerkleinern angewendet, um die Zellw\u00e4nde aufzubrechen und N\u00e4hrstoffe aufzul\u00f6sen.<\/p>\n\n\n\n

3. Vakuumgefriertrocknung<\/p>\n\n\n\n

Vakuumgefriertrocknung ist eine neue Trocknungsmethode. Dabei werden wasserhaltige Materialien zu Feststoffen gefriert. Anschlie\u00dfend wird die Chemie des Wassers genutzt. Materialien werden bei niedrigen Temperaturen entw\u00e4ssert. Dadurch wird Trockenheit unter Niedertemperatur- und Niederdruckbedingungen erreicht.<\/p>\n\n\n\n

4. Spr\u00fchtrocknungstechnologie<\/p>\n\n\n\n

Zur Herstellung von Pulver wird Spr\u00fchtrocknung verwendet. Der verwendete Rohstoff ist eine so\u00dfenartige Fl\u00fcssigkeit. Dadurch wird das Problem der harten Verarbeitung und Formgebung vermieden. Das Trocknen erfolgt sofort (einige Sekunden) bei einer Temperatur unter 100 \u00b0C. Fr\u00fcchte sind in der Regel harmonisch in Farbe, Aroma und Geschmack. Es sch\u00fctzt die N\u00e4hrstoffe gut. Es ist die beste Art, Obst- und Gem\u00fcsemehl herzustellen.<\/p>\n\n\n\n

5. Niedertemperatur-Differenzdruck-Pufftechnologie<\/p>\n\n\n\n

Die Technologie verwendet Hei\u00dflufttrocknung und Vakuumexpansion. Sie verf\u00fcgt \u00fcber einen variablen Temperatur-Druck-Unterschied. Sie kombiniert die Vorteile von Hei\u00dfluft- und Vakuumgefriertrocknung. Sie \u00fcberwindet die Nachteile der Vakuum-Niedertemperatur-Frittiertrocknung. Sie kann Produkte herstellen, die denen aus Gefriertrocknung \u00e4hneln. Diese Technologie ist neu, umweltfreundlich und energiesparend.<\/p>\n\n\n\n

6. Schneckenextrusionstechnologie<\/p>\n\n\n\n

Die Schnecke und der Zylinder verursachen Reibung, Extrusion und Schmelzen. Diese Effekte bewegen, komprimieren und zerkleinern das Material. Sie vermischen, dehnen und polymerisieren es auch.<\/p>\n\n\n\n

7. Mikrowellen-\/Vakuumtechnologie:<\/p>\n\n\n\n

Kombiniert Mikrowellentrocknungs- und Vakuumtrocknungstechnologien. Es beschleunigt den Wasserverlust bei niedrigen Temperaturen. Es eignet sich gut f\u00fcr hitzeempfindliche Substanzen. Es eignet sich gut zur Herstellung von Gem\u00fcsepulver. Es eignet sich auch gut zur Herstellung von Eigelbpulver und getrockneten Trauben.<\/p>\n\n\n\n

Die Anwendung von Frucht- und Gem\u00fcsepulver in Lebensmitteln<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Frucht- und Gem\u00fcsepulver k\u00f6nnen in vielen Bereichen der Lebensmittelverarbeitung eingesetzt werden. Es verbessert den N\u00e4hrwert der Produkte, verst\u00e4rkt Farbe und Geschmack und sorgt f\u00fcr Produktvielfalt.<\/p>\n\n\n\n

Es wird haupts\u00e4chlich f\u00fcr Nudelprodukte verwendet, beispielsweise indem man Nudeln Rettichpulver hinzuf\u00fcgt, um Karottennudeln herzustellen. Es wird auch in gepufften Lebensmitteln verwendet, beispielsweise als Gew\u00fcrz f\u00fcr Tomatenpulver. In Fleischprodukten wird es verwendet, indem man Schinkenwurst Gem\u00fcsepulver hinzuf\u00fcgt. In Milchprodukten werden verschiedene Frucht- und Gem\u00fcsepulver hinzugef\u00fcgt. In S\u00fc\u00dfwaren werden w\u00e4hrend der S\u00fc\u00dfwarenverarbeitung Apfel- und Erdbeerpulver hinzugef\u00fcgt. In Backwaren werden w\u00e4hrend der Keksverarbeitung Zwiebel- und Tomatenpulver hinzugef\u00fcgt.<\/p>\n\n\n\n

Die Verwendung von Frucht- und Gem\u00fcsepulver zur Herstellung von Getr\u00e4nken ver\u00e4ndert den Geschmack frischer Produkte nicht. Sie k\u00f6nnen Fruchtpulver in Fruchtwein und Essig verwandeln. Dies geschieht durch Fermentieren, Mischen und Filtern.<\/p>\n\n\n\n

S\u00fc\u00dfigkeiten, Geb\u00e4ck, Kekse und Brot k\u00f6nnen bei der Herstellung mit Frucht- und Gem\u00fcsepulver verfeinert werden. Dieses Pulver kann den N\u00e4hrwert des Lebensmittels verbessern und ihm eine sch\u00f6nere Farbe, ein sch\u00f6neres Aroma und einen sch\u00f6neren Geschmack verleihen.<\/p>\n\n\n\n

Frucht- und Gem\u00fcsepulver enthalten Pigmente, Pektin, Tannine und andere Inhaltsstoffe. Einige Obst- und Gem\u00fcsesorten haben medizinische Inhaltsstoffe. Auf biochemischem Wege k\u00f6nnen daraus wertvolle Nebenprodukte hergestellt werden.<\/p>\n\n\n\n

Frucht- und Gem\u00fcses\u00e4fte sind reich an einer Vielzahl von Vitaminen und Mineralstoffen. Nach der Verarbeitung f\u00fcgen wir Cyclodextrin und andere Substanzen hinzu. Sie betten die meisten N\u00e4hrstoffe in den S\u00e4ften ein und sch\u00fctzen sie. Einige N\u00e4hrstoffe verst\u00e4rken sie auch. Anschlie\u00dfend wird die Mischung homogenisiert und vakuumgefriergetrocknet, um das Pulver zu erhalten.<\/p>\n\n\n\n

Das Hinzuf\u00fcgen von Obst- und Gem\u00fcsepulver zu Lebensmitteln ist f\u00fcr S\u00e4uglinge, Kleinkinder und \u00e4ltere Menschen geeignet. Es kann Vitamine und Ballaststoffe f\u00fcr eine ausgewogene Ern\u00e4hrung hinzuf\u00fcgen.<\/p>","protected":false},"excerpt":{"rendered":"

Die Verarbeitungstechnologie f\u00fcr Obst- und Gem\u00fcsepulver. 1. Ultrafeine Mahltechnologie Dies bezieht sich auf die Verarbeitung von ultrafeinem Pulver mit einer Gr\u00f6\u00dfe von 0,1\u201310 \u03bcm. Es bezieht sich auch auf die Technologie zur Klassifizierung. Die Produktpartikel sind sehr klein. Dadurch vergr\u00f6\u00dfert sich die spezifische Oberfl\u00e4che stark. Die Zellwandbruchrate steigt. Dies verbessert das Material. Es hilft [\u2026]<\/p>","protected":false},"author":1,"featured_media":2431,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"\nProcessing technology and application of fruit and vegetable powder - Protein Fractionation & Shifting Process<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Processing technology and application of fruit and vegetable powder\" \/>\n<meta property=\"og:description\" content=\"The processing technology for fruit and vegetable powder. 1.Ultra-fine grinding technology This refers to processing ultra-fine powder that is 0.1-10\u03bcm. 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