Production technology of vegetable powder (1) Wet production technology: cleaning-pulping-filtration-concentration-drying-packaging advantages-good instant solubility, can be directly used as beverage particles, without the disadvantages of precipitation-waste residue discharge; When spray drying is used, the instantaneous temperature is high (the temperature at the nozzle reaches 200℃) and the components are lost; Low powder yield and high cost.
(2) Dry production process
1. Process flow: cleaning-slicing-drying-crushing-packaging.
2. Drying method Freeze-drying: large investment and high cost, suitable for high value-added products, with the advantages of complete preservation of nutrients and good rehydration; Hot air drying: traditional drying equipment is suitable for early drying of fruits and vegetables with high water content; Microwave drying: a new type of drying equipment with sterilization function, suitable for low water content (
3. Ultra-fine grinding processing At present, most of the products on the market are ordinary processed fruit and vegetable powder, the fineness is generally about 40- 100 mesh, and the taste is rough, which is not very popular with consumers.
Vegetable powder is very suitable for vegetarians because the main raw materials used in the process of eating vegetable powder are some vegetables. The specific operation steps of vegetable powder are to dehydrate and dry a variety of vegetables, then grind them into powder and make them into vermicelli shapes.
The advantages of processing fresh vegetables into vegetable powder are: low moisture content, prolonged storage period and reduced storage, transportation and packaging costs; The utilization rate of raw materials for vegetable powder processing is high, especially there is no strict requirement on the size and shape of raw materials, which broadens the application scope of vegetables. The research shows that vegetable powder can be used in almost every field of food processing, and can be used to improve the nutritional composition and color and fragrance of food, which can replace the use of artificial pigments in today's society and bring protection to the health of Chinese consumers.
How to make rice cakes with baby rice noodles 1 and stir-fried rice cakes with shallots?
Prepare 200 grams of baby rice noodles, put them in a bowl and slowly add warm water to stir. You can add a little chopped leek. Stop adding water when you see baby rice noodles turn into rice balls. Don't add too much water to avoid being too rotten. Then wash your hands, knead the rice balls into millet cakes, heat them with oil in the pot, and then put them in and spread them out until they are golden on both sides.
2, egg sweet rice cake
Prepare baby rice noodles, eggs and sugar. First, separate the egg white from the egg yolk, add sugar and baby rice flour to the egg yolk, and stir well. Then foam the egg whites with chopsticks and add them into the rice paste three times. Then stir to make a millet cake and bake it in the oven for 15 minutes.
The rice cake is crispy on the outside and soft on the inside. The baby will definitely like it very much. When complementary food was first added, formula rice flour was the most suitable food for babies, but some babies didn't like rice flour very much. Although parents changed various brands of rice noodles for their babies, they were still unwilling to accept them.