The processing technology for fruit and vegetable powder.
1.Ultra-fine grinding technology
This refers to processing ultra-fine powder that is 0.1-10μm. It also refers to the tech for classifying it. The product particles are very small. This makes the specific surface area increase sharply. The cell wall breaking rate rises. This improves the material. It helps its physical and chemical properties, like dispersion, adsorption, and dissolution. It also enhances the material’s chemical and biological activity. These changes expand the material’s uses and make them more effective.
2. Bioenzymatic hydrolysis technology
For fresh fruits, vegetables, and fungi, we use bioenzymatic treatment. It is used after crushing to break down the cell walls and dissolve nutrients.
3. Vacuum freeze drying
Vacuum freeze-drying is a new drying method. It freezes water-containing materials into solids. Then, it uses the chemistry of water. It dehydrates materials at low temperatures. This achieves dryness under low-temperature and low-pressure conditions.
4. Spray drying technology
Spray drying is used to make powder. The raw material used is a sauce-like liquid. This avoids the problem of hard processing and molding. Drying is instant (a few seconds) at a temperature below 100°C. Fruits are usually harmonious in color, aroma, and taste. It protects nutrients well. It is the best way to make fruit and vegetable flour.
5. Low-temperature differential pressure puffing technology
The tech uses hot air drying and vacuum expansion. It has a variable temperature pressure differential. It absorbs the advantages of hot air and vacuum freeze drying. It overcomes the flaws of vacuum low-temperature frying drying. It can make products like those made by freeze-drying. This tech is new, green, and energy-saving.
6. Screw extrusion technology
The screw and barrel cause friction, extrusion, and melting. These effects move, compress, and crush the material. They also mix, expand, and polymerize it.
7.Microwave/vacuum technology:
Combines microwave drying and vacuum drying technologies. It speeds up water loss at low temperatures. It’s good for substances that are sensitive to heat. It is good for making vegetable powder. It is also good for making egg yolk powder and dehydrated grapes.
The application of fruit and vegetable powder in food
Fruit and vegetable powder can be used in many areas of food processing. It improves product nutrition, enhances color and flavor, and adds product variety.
It is mainly used for pasta products, like adding radish powder to noodles to make carrot noodles. It is also used in puffed foods, like using tomato powder as a seasoning. In meat products, it is used by adding vegetable powder to ham sausage. In dairy products, various fruit and vegetable powders are added. In candy products, apple and strawberry powder are added during candy processing. For baked products, onion and tomato powder are added during biscuit processing.
Using fruit and vegetable powder to make drinks does not change the flavor of fresh produce. You can turn fruit powder into fruit wine and vinegar. You do this by fermenting, blending, and filtering it.
Candy, pastries, biscuits, and bread can have fruit and veggie powder added as they are made. This powder can improve the food’s nutrition and make it appear better in color, aroma, and taste.
Fruit and vegetable powders contain pigments, pectin, tannins, and other ingredients. Some fruits and vegetables have medicinal ingredients. Valuable by-products can be made from them using biochemical pathways.
Fruit and vegetable juices are rich in a variety of vitamins and minerals. After processing, we add cyclodextrin and other substances. They embed and protect most of the nutrients in the juices. They also strengthen some nutrients. Then, the mixture is homogenized and vacuum freeze-dried to get the powder.
Adding fruit and vegetable powder to food is for infants, young children, and the elderly. It can add vitamins and fiber for a balanced diet.
