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Processing method of Lycium Ruthenicum

A technology of black fruit Lycium barbarum and a processing method, which is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, can solve the problems of easy moisture return, poor quality of dried fruits, caking and mildew, and achieves no secondary pollution and improves biological efficiency. Good utilization rate and rehydration effect

Active Publication Date: 2014-11-05
BAZHOU HEIGUO WOLFBERRY BIOLOGICAL TECH
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, anthocyanins are extremely unstable and easily oxidized at high temperatures.
Traditional processing methods all use heating, such as sun exposure, baking, microwave, far-infrared and other processing methods that use heating, which will cause a large loss of active ingredients in black fruit wolfberry, poor dehydration effect, and easy to return to moisture and freeze. Block and mildew, poor quality of dried fruit, easy to be polluted by dust, flies, rats

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] (1) Picking and selecting fruits: pick mature black-fruited wolfberry, remove the stalk and leaves of black-fruited wolfberry with a knife, and pick out rotten and inferior fruits at the same time;

[0017] (2) Cleaning and draining: Wash the selected black wolfberry raw materials in a flowing water tank to remove the sediment and fruit leaves on the surface of the black wolfberry, and spread the cleaned black wolfberry in a cool and ventilated condition for 2- 3 hours, drain the water;

[0018] (3) Quick-freezing: Start the freeze dryer, wait until the temperature of the cooling shelf reaches -25°C, put the black wolfberry processed in (2) into the freeze dryer, insert the indicator probe on the black wolfberry, and turn off the freezer. For the cabin door, continue to cool until the temperature of the indicator probe reaches -25°C, turn on the condenser to cool, adjust the temperature of the condenser to -50°C, and the freezing time is 20-22 hours;

[0019] (4) Dryin...

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PUM

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Abstract

The invention discloses a processing method of Lycium Ruthenicum, and belongs to the technical field of foods. The processing method comprises the following steps: (1) picking up and selecting fruits of Lycium Ruthenicum; (2) cleaning and draining off; (3) quick freezing; (4) drying; (5) taking out of the dried Lycium Ruthenicum from a dryer; (6) grading and packaging. The intrinsic active materials (cyanidine) in the Lycium Ruthenicum are prevented from being oxidized and deteriorated, lost and secondly polluted to the maximum limit, and the original shape of the Lycium Ruthenicum can be kept, the dried fruits of the Lycium Ruthenicum have reduced water content lower than 3% and high water absorbing ability, and the bioavailability of the Lycium Ruthenicum is obviously improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of black wolfberry. Background technique [0002] The nutritional value of wild black wolfberry is much higher than that of red wolfberry, and the content of mineral elements and trace elements necessary for human body is much higher than that of red wolfberry. The anthocyanins contained in it have the functions of scavenging free radicals and anti-oxidation, and are the leader of black food . Anthocyanins are a class of water-soluble pigments widely present in plants and belong to flavonoid compounds. Anthocyanins are powerful antioxidants that protect the body from free radical damage. The free radical scavenging ability of anthocyanins is 50 times that of vitamin E and 20 times that of vitamin C. Anthocyanins can be absorbed by the human body 100%. After taking it for 20 minutes, they can be detected in the blood and maintain a long-term up to 27 hours. U...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 李想徐麟樊国全杜润清
Owner BAZHOU HEIGUO WOLFBERRY BIOLOGICAL TECH
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