Fruit and vegetable powder can be applied to many areas of food processing, help to improve the nutritional composition of the product, improve the color and flavor of the product and the formation of a series of products, such as pasta products in a certain proportion of fruit and vegetable powder, can improve the nutrition of the product and the product texture, but also to increase the color and flavor of the product. Processing apples into apple powder can not only significantly reduce the storage and transportation space and energy consumption, but also extend the storage period. As a new type of food ingredient, apple powder can provide rich nutrients, improve the color and flavor of food, enrich the variety of products, and can be applied to almost every field of food processing.

Appearance

Apple powder is a powdery substance extracted and processed from apples.

Classification[1]

Apple is processed into apple powder through a specific process, which can be classified into apple juice powder, apple pulp powder, apple pomace powder, and apple whole powder, etc., according to the different raw materials used in the production of powder.

1. Apple juice powder, apple juice (or juice concentrate) as raw material, with certain auxiliary materials (mainly including maltodextrin, silicon dioxide and other dispersants and anticaking agents, etc.), after a specific drying method (freeze-drying or spray-drying, etc.) processed into apple powder.

2. Apple pulp powder, apple pulp (or concentrated pulp) as raw materials, with certain auxiliary materials (mainly including maltodextrin, silicon dioxide and other dispersants and anticaking agents, etc.), after a specific drying method (freeze-drying or spray-drying and so on) processed from the apple powder.

3. Apple pomace powder, apple pomace after juicing (de-seeded) as raw materials, with certain auxiliary materials (mainly including maltodextrin, silicon dioxide and other dispersants and anti-caking agents, etc.), after a specific drying method (hot air drying or freeze-drying, etc.) combined with the crushing process and processed into the apple powder. Whole apple powder, with cored apples as raw materials, after crushing, fine crushing, with certain auxiliary materials (mainly including maltodextrin, silicon dioxide and other dispersants and anticaking agents, etc.), after specific drying methods (freeze-drying or spray-drying, etc.) processed apple powder; or after drying apple pieces, after crushing processed apple powder.

Functions and applications[1]

Chemical composition and health effects in apples: Nutrients contained per 100 grams of apples are as follows: 217 k J of calories, 0.2 g of protein, 0.2 g of fat, 13.5 g of carbohydrates, 1.2 g of dietary fiber, 3 μg of vitamin A,

20 μg of carotene, 4 mg of vitamin C, vitamin E 2.12 mg, calcium 4 mg, phosphorus 12 mg, potassium 119 mg, sodium 1.6 mg, magnesium 4 mg, iron 0.6 mg, zinc 0.19 mg, selenium 0.12 μg, copper 0.06 mg, manganese 0.03 mg. apples by a specific process into apple powder, the product of the water content is low (generally 7% or less), easy to store, easy to transport, and most of the nutrients in the apple to be retained, especially dietary fiber. Retained, especially dietary fiber and a variety of minerals, more easily absorbed by the body. Apple powder has an antidiarrheal effect, can promote the secretion of adrenaline, but also can neutralize the excess stomach acid.

The dissolved iron and phosphorus contained in apple powder are easy to digest and absorb, and can promote the growth and development of infants. Apple powder contains a certain amount of protein, but also contains the body's essential 8 kinds of amino acids, the relative molecular mass of protein is small, generally in the 50000 below, easy to be absorbed by the body. Apples and apple products also contain 6 types of plant phenolic compounds: hydroxycinnamic acid derivatives, flavonols, anthocyanin glycosides, dihydrochalcone, monomer flavanols and tannins. Tannins have the effect of anti-allergy, delaying aging, enhancing immunity and preventing cardiovascular diseases. Apple polyphenols have antibacterial, inhibit human low-density lipoprotein oxidation, antioxidant, anti-prostate cancer and other properties.