market situation
With the increasing maturity of fruit and vegetable powder processing technology, fruit and vegetable powder can not only be used as a substitute for fresh fruits and vegetables in special environments to ensure the nutritional needs of the human body, but also can meet people's requirements for diversification and convenience of fruits and vegetables in daily life Therefore, the processing of fruit and vegetable powder will develop rapidly. At present, the internationally advanced processing of fruit and vegetable powder is developing towards low temperature and ultra-fine crushing, and it makes full use of the roots, stems, leaves, skins, and cores of fruits and vegetables, realizing the full-efficiency utilization of fruits and vegetables and the production without scum .
Fruit and vegetable powder
Fruit and vegetable powder is processed by more than 10 processes including pretreatment, quick freezing, vacuum drying, and ultraviolet sterilization of fresh fruits and vegetables. It effectively retains all the nutrients of the fruit, which is 20 times higher than similar products, and maintains the 100% natural taste of the fruit. It has very high nutritional value and contains a variety of minerals, trace elements, and dietary fiber. A moderate amount of food can moisturize the intestines, reduce blood pressure, and beautify the skin. It has become a healthy ingredient for the taste and flavor of food.
The main technology of fruit and vegetable powder - spray drying: mainly uses fruit juice, concentrated juice, and slurry through instantaneous high temperature spray drying. The advantages of the product are fine powder, uniform color and taste, good water solubility, stable properties, and easy control of the production process. Moderate energy consumption in production has the advantage of large production capacity. Spray-dried fruit and vegetable powder is currently the mainstream product and is increasingly recognized by the market.
application
Around 2000, fruit powder began to gradually enter the food ingredient market, beginning to be mainly used in convenience foods, and then gradually used in functional solid beverages, tableted candies and seasonings. By 2010, functional solid beverages such as probiotic powder , Enzyme powder, protein powder, meal replacement powder, etc., most of them start to use fruit and vegetable powder for flavoring. The advantages are natural health, convenient application, reduced seasoning research and development time, and product properties are relatively stable. The processed fruit and vegetable powder can be applied to almost every field of food processing. Not only is the nutritional loss less, it is also very helpful for improving the nutritional content of the product and improving the color and flavor of the food. To this day, fruit and vegetable powder has become an indispensable ingredient for natural seasoning, and its use is unlimited and there is no safety risk. And gradually increase the demand for functional fruit and vegetable powder, such as: strawberry powder, apple powder, cranberry powder, blueberry powder, lemon powder, etc.
solid drink
* Protein-based solid beverages: used to enrich the taste of the product or correct the fishy odor of fish collagen. Commonly used flavors are: strawberry, banana, blueberry, sweet orange, etc.
* Sports solid drinks/tea drinks: used to increase the taste of the product, mask or correct the odor of vitamins or minerals, commonly used flavors are: grapefruit, orange, peach, etc.
Nutritional food and baby food
* Meal replacement powder: includes fruit meal replacement powder, grain meal replacement powder, milkshake meal replacement powder and other categories, commonly used flavors are: banana, pineapple, kiwi, etc.
* Probiotic powder: used to adjust the taste of the product, commonly used flavors are: apple, blueberry, pineapple, kiwi, cherry, cranberry, etc.
* Enzyme powder: Most of the sources of enzymes are fruits and vegetables, which are used to enrich the taste of products and increase the flavor characteristics of fruits. Common flavors are: blueberry, pineapple, kiwi, dragon fruit, etc.
* Baby rice noodles/noodles, mainly based on sweet and light taste, adjust the taste of rice noodles, commonly used flavors are: orange, apple, banana, blueberry, etc.
Snacks and sweets
* Tableted candy: including chewable tablets, effervescent tablets, milk tablets, etc., enhance the taste of juice, commonly used flavors are orange, lemon powder, peach powder, strawberry, mango, tropical fruits;
* Puffed food/baked products: Including potato chips, popcorn, roll core crisps, used as flavoring powder base material, commonly used flavors are: mango, cucumber, lemon, blueberry, strawberry, pineapple, etc.;
* Chocolate food: sandwich biscuits, coated biscuits, chocolate coating materials, white chocolate, etc., add fruit and vegetable powder to increase color and taste. Common flavors are: strawberry, mango, blueberry, kiwi, lemon, etc.;
Meat products
The antioxidant components in fruits and vegetables are mainly flavonoids (procyanidins, quercetin, catechin) and water-soluble vitamins (VC). Many fruits and their extracts can be used as antioxidants in meat products. For example, cranberry fruit powder contains high concentrations of phenolic compounds, which have the potential to inhibit fat oxidation in turkey and ground pork.
