Method for manufacturing crispy medlar

A production method and technology of wolfberry are applied in the production field of crisp wolfberry to achieve the effects of plump fruit, easy process control and easy adhesion.

Inactive Publication Date: 2010-06-23
朵海林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the preparation method of the crispy wolfberry that the whole fruit of wolfberry is carried out puffing, see record as yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] This embodiment is a preparation method of processing fresh wolfberry fruit into crisp wolfberry. The technological process of the production method of a kind of brittle Chinese wolfberry of the present invention is raw material cleaning, deflowering, handle, color protection, drying, drying, puffing, and packaging to obtain the product, and the dried Chinese wolfberry must be made of honey before the process is puffed. The chrysanthemum water is sprayed for humidification treatment, and the technological conditions are as follows: the weight percentage of honey in the honey-made chrysanthemum water is 10%, and the weight percentage of chrysanthemum water is 90%; the spraying time is 20 minutes, and the spraying temperature is 15°C.

[0012] After the spraying process, a dehydration process is arranged, and the process condition is to dehydrate the wolfberry until the water content is 15%.

[0013] The expansion ratio of wolfberry is 70%.

Embodiment 2

[0015] This embodiment is a preparation method of processing fresh wolfberry fruit into crisp wolfberry. The technological process of the production method of a kind of brittle Chinese wolfberry of the present invention is raw material cleaning, deflowering, handle, color protection, drying, drying, puffing, and packaging to obtain the product, and the dried Chinese wolfberry must be made of honey before the process is puffed. Humidification treatment is carried out by spraying chrysanthemum water, and the technological conditions are as follows: the weight percentage of honey in honey-made chrysanthemum water is 20%, and the weight percentage of chrysanthemum water is 80%; the spraying time is 25 minutes, and the spraying temperature is 25°C.

[0016] A dehydration process is arranged after the spraying process, and the process condition is that the water content of wolfberry is 16% after dehydration.

[0017] The expansion ratio of wolfberry is 58%.

Embodiment 3

[0019] This embodiment is a preparation method of processing fresh wolfberry fruit into crisp wolfberry. The technological process of the production method of a kind of brittle Chinese wolfberry of the present invention is raw material cleaning, deflowering, handle, color protection, drying, drying, puffing, and packaging to obtain the product, and the dried Chinese wolfberry must be made of honey before the process is puffed. Humidification treatment is carried out by spraying chrysanthemum water, and the technological conditions are as follows: the weight percentage of honey in honey-made chrysanthemum water is 35%, and the weight percentage of chrysanthemum water is 65%; the spraying time is 30 minutes, and the spraying temperature is 35°C.

[0020] After the spraying process, a dehydration process is arranged, and the process condition is to dehydrate until the water content of wolfberry is 18%.

[0021] The expansion ratio of wolfberry is 40%.

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Abstract

The invention relates to a fruit-vegetable processing technique, in particular to a method for making dehydrated medlar or dried medlar into crispy medlar serving as an expanded food. The method for making crispy medlar comprises the steps of cleaning raw materials, removing flowers and stems, protecting color, spinning for drying, braking for drying, expanding, packaging and obtaining products, wherein the medlar is sprayed with honey chrysanthemum water so as to be humidified before expansion in a process. Process conditions are as follows: the honey content of the honey chrysanthemum water in percentage by weight is 10 to 30 percent; the content of chrysanthemum water in the honey chrysanthemum water in percentage by weight is 90 to 70 percent; spraying time is 20 to 30 minutes; and spraying temperature is 15 to 35 DEG C. The method has the advantages of simple process and operation, expansion production technique easy to master, small amount of water used for processing, little pollution, little waste produced and accordance with requirements of environmental protection. The method for manufacturing crispy medlar is applicable to the expanding processing of all fruits and vegetables.

Description

technical field [0001] The invention relates to a fruit and vegetable processing technology, in particular to a method for making crispy wolfberry as puffed food by making dehydrated wolfberry or dried wolfberry through the method of the invention. Background technique [0002] Lycium barbarum is a precious fresh fruit with both medicinal and edible uses. It is very rich in nutrients and has high medicinal value. It not only contains iron, phosphorus, calcium and other substances, but also contains a lot of sugar, fat, protein and amino acids, polysaccharide pigments, Vitamins, sterols, glycosides, etc. have the functions of nourishing the lungs, clearing the liver, nourishing the kidneys, nourishing qi, generating essence, helping yang, dispelling wind, improving eyesight, and strengthening bones and muscles. In particular, the content of polysaccharides that are beneficial to human health care and the content of organic germanium that is beneficial to the development of hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/14A23L19/00A23L33/00A23P30/30
Inventor 朵海林
Owner 朵海林
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