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The attractive prospects and processing status of fruit and vegetable powder
Aug 20, 2018

At present, the processing of fruit and vegetable powder is developing in the direction of ultrafine pulverization. After the superfine pulverization of fruits and vegetables, the particle size can reach the micron level. Due to the ultrafine refinement of the particles, the physicochemical properties of the particles will change greatly due to the surface area and small size effect. The food superfine pulverization technology is a food processing industry. A new approach will definitely bring great impetus to the improvement of traditional processes and the development of new products.


Processing status of fruit and vegetable powder

1. Processing status of foreign fruit and vegetable powder

The developed countries attach great importance to the fruit and vegetable processing industry. The processing technology and equipment are increasingly high-tech, industrialized, resource utilization rationalized, and the product standard system and quality control system are more perfect. As an important processing form of fruits and vegetables, fruit and vegetable powder has developed greatly in foreign countries.


At present, the international advanced fruit and vegetable powder processing is developing in the direction of low temperature and ultrafine pulverization, and fully utilizes the roots, stems, leaves, skins and cores of fruits and vegetables to achieve full utilization of fruits and vegetables and production without skin residue. Moreover, the physical properties such as dispersibility, water solubility, adsorption, affinity, etc. of the fruit and vegetable powder are improved, and the use is more convenient; the nutrient component is easier to digest and absorb, and the taste is better; the dietary fiber in the fruit and vegetable is well utilized.

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2. Current status of processing of domestic fruit and vegetable powder

Since the reform and opening up, especially since the "Ninth Five-Year Plan", the overall level of China's fruit and vegetable storage and preservation and processing technology has been greatly improved. The fruit and vegetable post-harvest processing industry has developed rapidly, and the initial processing problem has been basically solved, and the market supply is abundant. In order to meet the consumption of urban and rural residents, it has played a positive role. At present, China's total fruit storage accounts for more than 25% of total production, commercial processing capacity is about 10%, fruit processing and transformation capacity is about 6%, and vegetable processing and transformation capacity is about It is 10%. The post-harvest loss rate of fruits and vegetables fell to 25%~30%, which basically realized the north-south transportation and long-term supply of bulk fruit and vegetable products. The deep processing industry such as fruit and vegetable juice and canned fruits and vegetables also developed greatly and entered a new historical stage.


However, due to the late start of China's fruit and vegetable processing industry, the lack of research and development of post-production depletion and value-added engineering technology, and the serious lag of industrialization, the overall level of fruit and vegetable processing industry is nearly 20 years behind developed countries, and it lags behind the development needs of its own industry. . At present, China's fruit and vegetable resources utilization rate is low, processing technology level and process equipment are backward, and rough processing products are high and the added value is low, which has always restricted the overall development of China's fruit and vegetable processing industry and agriculture.


The production of domestic fruit and vegetable powder has just started. The production conditions of fruit and vegetable powder processing enterprises are simple. The varieties of fruit and vegetable powder that have been developed and produced are few, the products are rough and the flavor is inferior, and the fruit and vegetable powder particles are large, which affects the taste when used. Most of the processing of fruit and vegetable powder is smashed by hot air drying. When the temperature of the material is too high during the milling, the nutrients, color and flavor of the product are destroyed, and even the burnt smell is generated. In addition, some of the fruit and vegetable powders are obtained by spray drying. The low powder yield of the process makes the price level high and the market application is limited.


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