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Preparation method of freeze-dried Chinese wolfberry

A wolfberry and freeze-drying technology, which is applied in food preparation, food drying, food freezing, etc., can solve the problems of not being crunchy and delicious, and the finished product of wolfberry has an unsatisfactory taste, and achieve the effect of complete size

Active Publication Date: 2014-08-13
安徽本纪控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] But the wolfberry finished product mouthfeel that above-mentioned method makes is not ideal enough, crunchy and good to eat not enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Prepare compound edible alkali solution: prepare sodium carbonate + potassium carbonate with water to make a mixed solution, wherein the mass concentrations of sodium carbonate and potassium carbonate are 50% respectively, and then adjust the pH value to 8;

[0033] 2. Soak 100 kg of wolfberry in 100 kg of the above-mentioned compound edible alkali solution for 30 minutes, remove and drain, wash with drinking water until the surface of wolfberry is neutral (pH value = 7), and drain.

[0034] 3. Weigh the plate: according to the size of the freeze-dried plate, determine the amount of Chinese wolfberry on the plate, and spread it flat.

[0035] 4. Freezing: Put the packed wolfberry into the quick-freezer, and keep it for 6 hours when the temperature drops to minus 37°C.

[0036] 5. Vacuum freeze-drying: send the frozen wolfberry into the vacuum freeze-drying warehouse, and dry according to the following freeze-drying parameters:

[0037] 5.1 Vacuum degree: 110Pa for t...

Embodiment 2

[0042] 1. Prepare compound edible alkali solution: prepare sodium carbonate + potassium carbonate with water to make a mixed solution, wherein the mass concentrations of sodium carbonate and potassium carbonate are 50% respectively, and then adjust the pH value to 8;

[0043]2. Soak 100 kg of wolfberry in 150 kg of the above-mentioned compound edible alkali solution for 40 minutes, remove and drain, wash with drinking water until the surface of wolfberry is neutral (pH value = 7), and drain.

[0044] 3. Weigh the plate: according to the size of the freeze-dried plate, determine the amount of Chinese wolfberry on the plate, and spread it flat.

[0045] 4. Freezing: Put the packed wolfberry into the quick-freezer, and keep it for 5 hours when the temperature drops to minus 38°C.

[0046] 5. Vacuum freeze-drying: send the frozen wolfberry into the vacuum freeze-drying warehouse, and dry according to the following freeze-drying parameters.

[0047] 5.1 Vacuum degree: 150Pa for th...

Embodiment 3

[0052] 1. Prepare compound edible alkali solution: prepare sodium carbonate + potassium carbonate with water to make a mixed solution, wherein the mass concentrations of sodium carbonate and potassium carbonate are 50% respectively, and then adjust the pH value to 9;

[0053] 2. Soak 100 kg of wolfberry in 130 kg of the above-mentioned compound edible alkali solution for 50 minutes, remove and drain, wash with drinking water until the surface of wolfberry is neutral (pH value = 7), and drain.

[0054] 3. Weigh the plate: according to the size of the freeze-dried plate, determine the amount of Chinese wolfberry on the plate, and spread it flat.

[0055] 4. Freezing: Put the wolfberry in the plate into the quick-freezing warehouse, and keep it for 4 hours when the temperature drops to minus 39°C.

[0056] 5. Vacuum freeze-drying: send the frozen wolfberry into the vacuum freeze-drying warehouse, and dry according to the following freeze-drying parameters.

[0057] 5.1 Vacuum de...

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PUM

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Abstract

The invention discloses a preparation method of freeze-dried Chinese wolfberry. The preparation method comprises the following operating steps: (1) preparing a compound dietary alkali solution, namely preparing a mixed solution by using sodium carbonate and potassium carbonate with the mass concentrations of respectively 50%, and then adjusting a pH value to 8-9; (2) soaking Chinese wolfberry in the compound dietary alkali solution, wherein the weight ratio of Chinese wolfberry to the compound dietary alkali solution is 1: (1-1.5), soaking for 30-50 minutes, fishing up, draining off water, cleaning by using drinking water till the pH value of the surfaces of Chinese wolfberry is 7, draining off water, weighing, and putting on plates; (3) freezing for 4-6 hours at the temperature of subzero 37-39 DEG C; and (4) carrying out vacuum freeze-drying treatment on the frozen Chinese wolfberry, and taking out from warehouses, thus obtaining the finished product. The preparation method has the beneficial effects that compound dietary alkali is used for removing paraffin, a heating gradient technology of performing sequential heating, cooling and vacuum-degree reduction is adopted during vacuum freeze drying, so that the freeze-dried Chinese wolfberry is complete in size, and unchanged in color, flavor and nutritional ingredients, and when being directly eaten, the freeze-drying Chinese wolfberry is crisp and palatable and is nourishing food suitable for eating by people of all ages and visiting friends and relatives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a freeze-dried wolfberry prepared by vacuum freeze-drying technology and a processing method thereof. technical background [0002] This product is the dry and mature fruit of Lycium barbarum L., a plant of the Solanaceae family. It is a dried fruit for both medicine and food. It has the functions of nourishing the liver and kidney, benefiting energy and improving eyesight. , internal heat and thirst, blood deficiency and chlorosis, and blurred vision. [0003] Lycium barbarum mostly uses its dried products, and the preparation methods include sun-drying, oven-drying, hot-air drying, microwave drying and vacuum freeze-drying. At present, the patent documents related to vacuum freeze-drying mainly include the following four items, the main contents are: [0004] 1. Invention name: Active wolfberry processing and storage method, patent publication number: CN92109626.7: ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L3/44A23L5/276A23L19/03A23L33/00A23V2002/00A23V2200/30A23V2300/10A23V2300/20A23V2250/16A23V2250/1614A23V2300/24
Inventor 刘圣本梁永平陈美芬
Owner 安徽本纪控股有限公司
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