Anti-caking Property of Sea-buckthorn Fruit Residue to Sea-buckthorn Powder
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Abstract:
Hippophae rhamnoides fruit residue is a by-product produced in the production and processing of Hippophae rhamnoides juice, which has high nutritional and utilization value. In order to improve the utilization rate of seabuckthorn processing by-products, the remaining de-seeded fruit dregs were used as raw materials to compare with the pure seabuckthorn fruit powder. The effects of seabuckthorn fruit dregs, anti-caking agents, and the mixture of fruit dregs and anti-caking agents on the anti-caking conditions of seabuckthorn fruit powder were studied. The caking rate and fluidity of seabuckthorn fruit powder were taken as indicators, and the anti-caking conditions of seabuckthorn fruit powder were evaluated by the double index weighting method. The results showed that the anti-caking effect of the mixture of seabuckthorn fruit residue and anti-caking agent was good. According to the single factor test results, the response surface software was used to analyze the optimal conditions. When the particle size of fruit residue was 100 mesh, the amount of fruit residue was 14.50%, and the amount of silica was 1.30%, the repose angle of seabuckthorn fruit powder was 47.55°, the caking rate was 25.80%, and the comprehensive score was 69.92. The results showed that the mixture of seabuckthorn fruit residue and anti-caking agent could inhibit the caking of seabuckthorn fruit powder. This study provides a way to further solve the problem of seabuckthorn powder caking.
