Fruit and vegetable powder processing prospects are broad

September 29, 2021

The production of fruit and vegetable powder has just started in China and is a very good way of processing fruit and vegetables. Fruit and vegetable powder processing is generally a vegetable powder that produces fresh vegetables. It has obvious advantages: First, the low moisture content of fruits and vegetables powder can prolong the storage period and reduce the costs of storage, transportation, and packaging. Second, the utilization rate of raw materials is high. The requirement of raw materials for milling is not high, and there is no requirement for the size and shape of the raw materials. Thirdly, after the fruit and vegetable powders are processed, the scope of application of raw materials for fruits and vegetables is broadened. Studies have shown that fruit and vegetable powders can be applied to almost every area of food processing and can be used to increase the nutritional content of products and improve the color and flavor of products. The traditional process is that the fruit and vegetable raw materials are first dried and dehydrated, and then further crushed; or the pulp is beaten first and then uniformly spray dried. The traditional method produces not only few kinds of fruit and vegetable powder, but also the powder particles are too large to use, and it is inconvenient to use, and the milling When the temperature of the material is too high, the nutrients, color and flavor of the product are destroyed, and even a burnt smell is produced. At present, the processing of foreign fruit and vegetable powders is developing in the direction of low-temperature ultrafine grinding. After the fruits and vegetables are dried and then ultrafinely pulverized, the particles can reach a micrometer size. The use of ultra-fine particles is more convenient when used; nutrients are more easily digested and the taste is better; the full use of fruits and vegetables can be achieved without the production of skin dregs, which is in line with the development direction of “high-efficiency, high-quality, and environmental protection” in today's food processing industry.

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Ms. Amu Yang

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