{"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\/nl\/processing-technology-and-application-of-fruit-and-vegetable-powder\/","title":{"rendered":"Verwerkingstechnologie en toepassing van groente- en fruitpoeder"},"content":{"rendered":"

De verwerkingstechnologie voor fruit- en groentepoeder.<\/p>\n\n\n\n

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

1. Ultrafijne maaltechnologie<\/p>\n\n\n\n

Dit verwijst naar de verwerking van ultrafijn poeder van 0,1-10 \u03bcm. Het verwijst ook naar de technologie om het te classificeren. De productdeeltjes zijn zeer klein. Hierdoor neemt het specifieke oppervlak sterk toe. De snelheid waarmee de celwand breekt, neemt toe. Dit verbetert het materiaal. Het helpt de fysische en chemische eigenschappen ervan, zoals dispersie, adsorptie en oplossing. Het verbetert ook de chemische en biologische activiteit van het materiaal. Deze veranderingen breiden de toepassingen van het materiaal uit en maken het effectiever.<\/p>\n\n\n\n

2. Bio-enzymatische hydrolysetechnologie<\/p>\n\n\n\n

Voor vers fruit, groenten en schimmels gebruiken we een bio-enzymatische behandeling. Het wordt na het pletten gebruikt om de celwanden af te breken en voedingsstoffen op te lossen.<\/p>\n\n\n\n

3. Vacu\u00fcmvriesdrogen<\/p>\n\n\n\n

Vacu\u00fcmvriesdrogen is een nieuwe droogmethode. Het bevriest waterhoudende materialen tot vaste stoffen. Vervolgens gebruikt het de chemie van water. Het droogt materialen bij lage temperaturen. Hierdoor wordt droogheid bereikt onder omstandigheden van lage temperatuur en lage druk.<\/p>\n\n\n\n

4. Sproeidroogtechnologie<\/p>\n\n\n\n

Om poeder te maken wordt gebruik gemaakt van sproeidrogen. De gebruikte grondstof is een sausachtige vloeistof. Dit vermijdt het probleem van harde verwerking en vormgeving. Het drogen gebeurt onmiddellijk (enkele seconden) bij een temperatuur onder de 100\u00b0C. Vruchten zijn meestal harmonieus qua kleur, aroma en smaak. Het beschermt voedingsstoffen goed. Het is de beste manier om groente- en fruitmeel te maken.<\/p>\n\n\n\n

5. Pufftechnologie voor drukverschil bij lage temperatuur<\/p>\n\n\n\n

De technologie maakt gebruik van heteluchtdroging en vacu\u00fcmexpansie. Het heeft een variabel temperatuurdrukverschil. Het absorbeert de voordelen van hete lucht en vacu\u00fcmvriesdrogen. Het overwint de tekortkomingen van het vacu\u00fcmdrogen bij lage temperatuur. Het kan producten maken zoals die gemaakt door vriesdrogen. Deze technologie is nieuw, groen en energiebesparend.<\/p>\n\n\n\n

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

De schroef en het vat veroorzaken wrijving, extrusie en smelten. Deze effecten verplaatsen, comprimeren en verpletteren het materiaal. Ze mengen, expanderen en polymeriseren het ook.<\/p>\n\n\n\n

7. Magnetron-\/vacu\u00fcmtechnologie:<\/p>\n\n\n\n

Combineert microgolfdroog- en vacu\u00fcmdroogtechnologie\u00ebn. Het versnelt het waterverlies bij lage temperaturen. Het is goed voor stoffen die gevoelig zijn voor warmte. Het is goed voor het maken van groentepoeder. Het is ook goed voor het maken van eigeelpoeder en gedroogde druiven.<\/p>\n\n\n\n

De toepassing van groente- en fruitpoeder in voeding<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Fruit- en groentepoeder kan op veel gebieden van de voedselverwerking worden gebruikt. Het verbetert de voedingswaarde van het product, verbetert de kleur en smaak en voegt productvariatie toe.<\/p>\n\n\n\n

Het wordt vooral gebruikt voor pastaproducten, zoals het toevoegen van radijspoeder aan noedels om wortelnoedels te maken. Het wordt ook gebruikt in gepoft voedsel, zoals het gebruik van tomatenpoeder als smaakmaker. In vleesproducten wordt het gebruikt door groentepoeder toe te voegen aan hamworst. In zuivelproducten worden diverse groente- en fruitpoeders toegevoegd. In snoepproducten wordt tijdens de snoepverwerking appel- en aardbeipoeder toegevoegd. Bij bakproducten wordt tijdens de koekjesverwerking uien- en tomatenpoeder toegevoegd.<\/p>\n\n\n\n

Het gebruik van groente- en fruitpoeder bij het maken van drankjes verandert niets aan de smaak van verse producten. Van fruitpoeder kun je fruitwijn en azijn maken. Dit doe je door het te fermenteren, blenden en filteren.<\/p>\n\n\n\n

Aan snoep, gebak, koekjes en brood kan tijdens het maken fruit- en groentepoeder worden toegevoegd. Dit poeder kan de voedingswaarde van het voedsel verbeteren en het er beter uit laten zien qua kleur, aroma en smaak.<\/p>\n\n\n\n

Fruit- en groentepoeders bevatten pigmenten, pectine, tannines en andere ingredi\u00ebnten. Sommige groenten en fruit bevatten geneeskrachtige ingredi\u00ebnten. Hieruit kunnen via biochemische routes waardevolle bijproducten worden gemaakt.<\/p>\n\n\n\n

Fruit- en groentesappen zijn rijk aan een verscheidenheid aan vitamines en mineralen. Na verwerking voegen we cyclodextrine en andere stoffen toe. Ze verankeren en beschermen de meeste voedingsstoffen in de sappen. Ze versterken ook sommige voedingsstoffen. Vervolgens wordt het mengsel gehomogeniseerd en vacu\u00fcmgevriesdroogd om het poeder te verkrijgen.<\/p>\n\n\n\n

Het toevoegen van groente- en fruitpoeder aan voedsel is bedoeld voor zuigelingen, jonge kinderen en ouderen. Het kan vitamines en vezels toevoegen voor een uitgebalanceerd dieet.<\/p>","protected":false},"excerpt":{"rendered":"

De verwerkingstechnologie voor fruit- en groentepoeder. 1. Ultrafijne maaltechnologie Dit verwijst naar de verwerking van ultrafijn poeder van 0,1-10 \u03bcm. Het verwijst ook naar de technologie om het te classificeren. De productdeeltjes zijn zeer klein. Hierdoor neemt het specifieke oppervlak sterk toe. De snelheid waarmee de celwand breekt, neemt toe. Dit verbetert het materiaal. Het helpt [\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\/nl\/processing-technology-and-application-of-fruit-and-vegetable-powder\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\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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