{"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\/it\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Tecnologia di lavorazione e applicazione delle polveri di frutta e verdura"},"content":{"rendered":"

La tecnologia di lavorazione delle polveri di frutta e verdura.<\/p>\n\n\n\n

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

1. Tecnologia di macinazione ultrafine<\/p>\n\n\n\n

Questo si riferisce alla lavorazione di polvere ultrafine di 0,1-10\u03bcm. Si riferisce anche alla tecnologia per classificarlo. Le particelle del prodotto sono molto piccole. Ci\u00f2 fa aumentare notevolmente la superficie specifica. Il tasso di rottura della parete cellulare aumenta. Ci\u00f2 migliora il materiale. Aiuta le sue propriet\u00e0 fisiche e chimiche, come dispersione, adsorbimento e dissoluzione. Inoltre, migliora l'attivit\u00e0 chimica e biologica del materiale. Questi cambiamenti espandono gli usi del materiale e li rendono pi\u00f9 efficaci.<\/p>\n\n\n\n

2. Tecnologia dell'idrolisi bioenzimatica<\/p>\n\n\n\n

Per frutta fresca, verdura e funghi utilizziamo il trattamento bioenzimatico. Viene utilizzato dopo la frantumazione per abbattere le pareti cellulari e dissolvere i nutrienti.<\/p>\n\n\n\n

3. Liofilizzazione sotto vuoto<\/p>\n\n\n\n

La liofilizzazione sotto vuoto \u00e8 un nuovo metodo di essiccazione. Congela i materiali contenenti acqua trasformandoli in solidi. Quindi, utilizza la chimica dell'acqua. Disidrata i materiali a basse temperature. Ci\u00f2 raggiunge la secchezza in condizioni di bassa temperatura e bassa pressione.<\/p>\n\n\n\n

4. Tecnologia di essiccazione a spruzzo<\/p>\n\n\n\n

L'essiccazione a spruzzo viene utilizzata per produrre polvere. La materia prima utilizzata \u00e8 un liquido simile a una salsa. Ci\u00f2 evita il problema della lavorazione e dello stampaggio difficili. L'asciugatura \u00e8 istantanea (pochi secondi) ad una temperatura inferiore a 100\u00b0C. I frutti sono generalmente armoniosi nel colore, nell'aroma e nel gusto. Protegge bene i nutrienti. \u00c8 il modo migliore per produrre farine di frutta e verdura.<\/p>\n\n\n\n

5. Tecnologia di soffiaggio a pressione differenziale a bassa temperatura<\/p>\n\n\n\n

La tecnologia utilizza l'essiccazione ad aria calda e l'espansione sotto vuoto. Ha un differenziale di pressione a temperatura variabile. Assorbe i vantaggi dell'aria calda e della liofilizzazione sotto vuoto. Supera i difetti dell'essiccazione della frittura sotto vuoto a bassa temperatura. Pu\u00f2 realizzare prodotti come quelli realizzati mediante liofilizzazione. Questa tecnologia \u00e8 nuova, ecologica e a risparmio energetico.<\/p>\n\n\n\n

6. Tecnologia di estrusione a vite<\/p>\n\n\n\n

La vite e il cilindro causano attrito, estrusione e fusione. Questi effetti muovono, comprimono e schiacciano il materiale. Inoltre lo mescolano, lo espandono e lo polimerizzano.<\/p>\n\n\n\n

7. Tecnologia microonde\/aspirapolvere:<\/p>\n\n\n\n

Combina le tecnologie di essiccazione a microonde e di essiccazione sotto vuoto. Accelera la perdita d'acqua alle basse temperature. Va bene per le sostanze sensibili al calore. \u00c8 ottimo per preparare la polvere vegetale. \u00c8 ottimo anche per produrre tuorlo d'uovo in polvere e uva disidratata.<\/p>\n\n\n\n

L'applicazione della polvere di frutta e verdura negli alimenti<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

La polvere di frutta e verdura pu\u00f2 essere utilizzata in molti settori della lavorazione alimentare. Migliora la nutrizione del prodotto, ne esalta il colore e il sapore e aggiunge variet\u00e0 al prodotto.<\/p>\n\n\n\n

Viene utilizzato principalmente per i prodotti a base di pasta, come l'aggiunta di polvere di ravanello alle tagliatelle per preparare le tagliatelle alle carote. Viene utilizzato anche nei cibi soffiati, ad esempio utilizzando la polvere di pomodoro come condimento. Nei prodotti a base di carne viene utilizzato aggiungendo polvere vegetale alla salsiccia di prosciutto. Nei latticini vengono aggiunte varie polveri di frutta e verdura. Nei prodotti dolciari, durante la lavorazione dei dolciumi viene aggiunta polvere di mela e fragola. Per i prodotti da forno, durante la lavorazione dei biscotti vengono aggiunti cipolla e polvere di pomodoro.<\/p>\n\n\n\n

L'utilizzo di polvere di frutta e verdura per preparare bevande non altera il sapore dei prodotti freschi. Puoi trasformare la polvere di frutta in vino di frutta e aceto. Puoi farlo fermentandolo, mescolandolo e filtrandolo.<\/p>\n\n\n\n

Caramelle, pasticcini, biscotti e pane possono contenere frutta e verdura in polvere man mano che vengono preparati. Questa polvere pu\u00f2 migliorare la nutrizione del cibo e farlo apparire migliore nel colore, nell'aroma e nel gusto.<\/p>\n\n\n\n

Le polveri di frutta e verdura contengono pigmenti, pectina, tannini e altri ingredienti. Alcuni frutti e verdure contengono ingredienti medicinali. Da essi possono essere ricavati preziosi sottoprodotti utilizzando percorsi biochimici.<\/p>\n\n\n\n

I succhi di frutta e verdura sono ricchi di una variet\u00e0 di vitamine e minerali. Dopo la lavorazione aggiungiamo ciclodestrina e altre sostanze. Incorporano e proteggono la maggior parte dei nutrienti nei succhi. Rafforzano anche alcuni nutrienti. Quindi, la miscela viene omogeneizzata e liofilizzata sotto vuoto per ottenere la polvere.<\/p>\n\n\n\n

L'aggiunta di polvere di frutta e verdura al cibo \u00e8 indicata per neonati, bambini piccoli e anziani. Pu\u00f2 aggiungere vitamine e fibre per una dieta equilibrata.<\/p>","protected":false},"excerpt":{"rendered":"

La tecnologia di lavorazione delle polveri di frutta e verdura. 1. Tecnologia di macinazione ultrafine Si riferisce alla lavorazione di polvere ultrafine di 0,1-10 \u03bcm. Si riferisce anche alla tecnologia per classificarlo. Le particelle del prodotto sono molto piccole. Ci\u00f2 fa aumentare notevolmente la superficie specifica. Il tasso di rottura della parete cellulare aumenta. Ci\u00f2 migliora il materiale. Aiuta [\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\/it\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\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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