{"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\/fr\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Technologie de transformation et application de la poudre de fruits et l\u00e9gumes"},"content":{"rendered":"

La technologie de traitement de la poudre de fruits et l\u00e9gumes.<\/p>\n\n\n\n

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

1. Technologie de meulage ultra-fine<\/p>\n\n\n\n

Il s'agit du traitement d'une poudre ultra-fine de 0,1 \u00e0 10 \u03bcm. Il fait \u00e9galement r\u00e9f\u00e9rence \u00e0 la technologie permettant de le classer. Les particules du produit sont tr\u00e8s petites. Cela fait augmenter fortement la surface sp\u00e9cifique. Le taux de rupture des parois cellulaires augmente. Cela am\u00e9liore le mat\u00e9riau. Il am\u00e9liore ses propri\u00e9t\u00e9s physiques et chimiques, telles que la dispersion, l'adsorption et la dissolution. Il am\u00e9liore \u00e9galement l'activit\u00e9 chimique et biologique du mat\u00e9riau. Ces changements \u00e9largissent les utilisations du mat\u00e9riau et les rendent plus efficaces.<\/p>\n\n\n\n

2. Technologie d'hydrolyse bioenzymatique<\/p>\n\n\n\n

Pour les fruits frais, les l\u00e9gumes et les champignons, nous utilisons un traitement bioenzymatique. Il est utilis\u00e9 apr\u00e8s broyage pour briser les parois cellulaires et dissoudre les nutriments.<\/p>\n\n\n\n

3. Lyophilisation sous vide<\/p>\n\n\n\n

La lyophilisation sous vide est une nouvelle m\u00e9thode de s\u00e9chage. Il g\u00e8le les mat\u00e9riaux contenant de l'eau en solides. Ensuite, on utilise la chimie de l\u2019eau. Il d\u00e9shydrate les mat\u00e9riaux \u00e0 basse temp\u00e9rature. Cela permet d'obtenir une s\u00e9cheresse dans des conditions de basse temp\u00e9rature et de basse pression.<\/p>\n\n\n\n

4. Technologie de s\u00e9chage par pulv\u00e9risation<\/p>\n\n\n\n

Le s\u00e9chage par pulv\u00e9risation est utilis\u00e9 pour fabriquer de la poudre. La mati\u00e8re premi\u00e8re utilis\u00e9e est un liquide semblable \u00e0 une sauce. Cela \u00e9vite le probl\u00e8me du traitement et du moulage difficiles. Le s\u00e9chage est instantan\u00e9 (quelques secondes) \u00e0 une temp\u00e9rature inf\u00e9rieure \u00e0 100\u00b0C. Les fruits sont g\u00e9n\u00e9ralement harmonieux en couleur, en ar\u00f4me et en go\u00fbt. Il prot\u00e8ge bien les nutriments. C'est la meilleure fa\u00e7on de pr\u00e9parer de la farine de fruits et l\u00e9gumes.<\/p>\n\n\n\n

5. Technologie de soufflage de pression diff\u00e9rentielle \u00e0 basse temp\u00e9rature<\/p>\n\n\n\n

La technologie utilise le s\u00e9chage \u00e0 l\u2019air chaud et l\u2019expansion sous vide. Il dispose d'un diff\u00e9rentiel de pression et de temp\u00e9rature variable. Il absorbe les avantages de la lyophilisation \u00e0 air chaud et sous vide. Il surmonte les d\u00e9fauts du s\u00e9chage par friture sous vide \u00e0 basse temp\u00e9rature. Il peut fabriquer des produits comme ceux fabriqu\u00e9s par lyophilisation. Cette technologie est nouvelle, verte et \u00e9conome en \u00e9nergie.<\/p>\n\n\n\n

6. Technologie d'extrusion de vis<\/p>\n\n\n\n

La vis et le canon provoquent une friction, une extrusion et une fusion. Ces effets d\u00e9placent, compriment et \u00e9crasent le mat\u00e9riau. Ils le m\u00e9langent, le dilatent et le polym\u00e9risent \u00e9galement.<\/p>\n\n\n\n

7. Technologie micro-ondes\/vide\u00a0:<\/p>\n\n\n\n

Combine les technologies de s\u00e9chage par micro-ondes et de s\u00e9chage sous vide. Il acc\u00e9l\u00e8re la perte d\u2019eau \u00e0 basse temp\u00e9rature. C'est bon pour les substances sensibles \u00e0 la chaleur. C'est bon pour faire de la poudre v\u00e9g\u00e9tale. C'est \u00e9galement bon pour faire de la poudre de jaune d'\u0153uf et des raisins d\u00e9shydrat\u00e9s.<\/p>\n\n\n\n

L'application de poudre de fruits et l\u00e9gumes dans les aliments<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

La poudre de fruits et l\u00e9gumes peut \u00eatre utilis\u00e9e dans de nombreux domaines de la transformation des aliments. Il am\u00e9liore la nutrition des produits, rehausse la couleur et la saveur et ajoute de la vari\u00e9t\u00e9 aux produits.<\/p>\n\n\n\n

Il est principalement utilis\u00e9 pour les p\u00e2tes alimentaires, comme l'ajout de poudre de radis aux nouilles pour faire des nouilles aux carottes. Il est \u00e9galement utilis\u00e9 dans les aliments souffl\u00e9s, comme la poudre de tomate comme assaisonnement. Dans les produits carn\u00e9s, il est utilis\u00e9 en ajoutant de la poudre v\u00e9g\u00e9tale au jambon et aux saucisses. Dans les produits laitiers, diverses poudres de fruits et l\u00e9gumes sont ajout\u00e9es. Dans les produits de confiserie, de la poudre de pomme et de fraise est ajout\u00e9e lors de la transformation des bonbons. Pour les produits de boulangerie, de la poudre d'oignon et de tomate sont ajout\u00e9es lors du traitement des biscuits.<\/p>\n\n\n\n

Utiliser de la poudre de fruits et l\u00e9gumes pour pr\u00e9parer des boissons ne modifie pas la saveur des produits frais. Vous pouvez transformer la poudre de fruits en vin de fruit et en vinaigre. Pour ce faire, vous le faites fermenter, le m\u00e9langez et le filtrez.<\/p>\n\n\n\n

Les bonbons, les p\u00e2tisseries, les biscuits et le pain peuvent contenir de la poudre de fruits et de l\u00e9gumes au fur et \u00e0 mesure de leur pr\u00e9paration. Cette poudre peut am\u00e9liorer la nutrition des aliments et leur donner une meilleure apparence en termes de couleur, d'ar\u00f4me et de go\u00fbt.<\/p>\n\n\n\n

Les poudres de fruits et l\u00e9gumes contiennent des pigments, de la pectine, des tanins et d'autres ingr\u00e9dients. Certains fruits et l\u00e9gumes contiennent des ingr\u00e9dients m\u00e9dicinaux. Des sous-produits pr\u00e9cieux peuvent en \u00eatre fabriqu\u00e9s par des voies biochimiques.<\/p>\n\n\n\n

Les jus de fruits et de l\u00e9gumes sont riches en diverses vitamines et min\u00e9raux. Apr\u00e8s le traitement, nous ajoutons de la cyclodextrine et d'autres substances. Ils int\u00e8grent et prot\u00e8gent la plupart des nutriments contenus dans les jus. Ils renforcent \u00e9galement certains nutriments. Ensuite, le m\u00e9lange est homog\u00e9n\u00e9is\u00e9 et lyophilis\u00e9 sous vide pour obtenir la poudre.<\/p>\n\n\n\n

L\u2019ajout de poudre de fruits et l\u00e9gumes aux aliments est destin\u00e9 aux nourrissons, aux jeunes enfants et aux personnes \u00e2g\u00e9es. Il peut ajouter des vitamines et des fibres pour une alimentation \u00e9quilibr\u00e9e.<\/p>","protected":false},"excerpt":{"rendered":"

La technologie de traitement de la poudre de fruits et l\u00e9gumes. 1. Technologie de broyage ultra-fin Cela fait r\u00e9f\u00e9rence au traitement d'une poudre ultra-fine de 0,1 \u00e0 10 \u03bcm. Il fait \u00e9galement r\u00e9f\u00e9rence \u00e0 la technologie permettant de le classer. Les particules du produit sont tr\u00e8s petites. Cela fait augmenter fortement la surface sp\u00e9cifique. Le taux de rupture des parois cellulaires augmente. Cela am\u00e9liore le mat\u00e9riau. \u00c7a aide [\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\/fr\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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