Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of quick-frozen Lycium barbarum

A technology of wolfberry and quick-freezing machine, which is applied in the field of food processing, can solve the problems such as the loss of active ingredients, and achieve the effects of preventing browning, improving yield, and maintaining color and flavor

Inactive Publication Date: 2016-01-06
宁夏天瑞产业集团现代农业有限公司
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for preparing quick-frozen wolfberry, aiming at the defect that a large amount of active ingredients are lost due to the dry preservation of wolfberry at present. By adopting the preparation method of quick-frozen wolfberry of the present invention, fresh wolfberry not only improves the sensory quality to the greatest extent, And it also avoids the loss of active ingredients

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0034] The preparation method of the quick-frozen wolfberry of the present embodiment is as follows:

[0035] (1) Sorting and selection: Put the harvested wolfberry into the conveyor belt for manual selection to remove broken leaves, stems, impurities, and shriveled pods;

[0036] (2) Deworming: put the wolfberry after sorting and selection into salt water and soak for 20-25 minutes to deworm, and the salt water is water, salt, and VC in weight ratio: salt: VC=100:2.0: 0.12 formulated,

[0037] (3) Color protection: soak the wolfberry after repelling insects in the color protection solution for 3-5 minutes, and the color protection solution is water, ascorbic acid, and citric acid in weight ratio: acid=100:0.15:0.12;

[0038] (4) Cleaning: the wolfberry after the color protection is cleaned with an air bubble washing machine;

[0039] (5) Ice water cooling: cool the cleaned wolfberry to 10°C-15°C, the temperature of the cooling ice water is 5°C-10°C, and at the same time, i...

Embodiment 2

[0047] The preparation method of the quick-frozen wolfberry of the present embodiment is as follows:

[0048] (1) Sorting and selection: Goji berries are processed on the same day after they are harvested, and the storage time should not exceed 24 hours. Put the goji berries on the conveyor belt for manual sorting, and remove broken leaves, stems, impurities, and shriveled pods;

[0049] (2) Deworming: put the wolfberry after sorting and selection into salt water and soak for 20-25 minutes to deworm, and the salt water is water, salt, VC by weight ratio: water: salt: VC=100:2.1: 0.16 formulated;

[0050] (3) Color protection: soak the wolfberry after repelling insects in the color protection solution for 3-5 minutes, and the color protection solution is water, ascorbic acid, and citric acid in weight ratio: Acid=100:0.18:0.14 prepared;

[0051] (4) Cleaning: the wolfberry after color protection is cleaned with an air bubble washing machine;

[0052] (5) Ice water cooling: c...

Embodiment 3

[0060] The preparation method of the quick-frozen wolfberry of the present embodiment is as follows:

[0061] (1) Sorting and selection: Goji berries are processed on the same day after they are harvested, and the storage time should not exceed 24 hours. Put the goji berries on the conveyor belt for manual sorting, and remove broken leaves, stems, impurities, and shriveled pods;

[0062] (2) Deworming: put the wolfberry after sorting and selection into salt water and soak for 20-25 minutes to deworm, and the salt water is water, salt, and VC in weight ratio: salt: VC=100:2.2: 0.20 formulated;

[0063] (3) Color protection: soak the wolfberry after repelling insects in the color protection solution for 3-5 minutes, and the color protection solution is water, ascorbic acid, and citric acid in weight ratio: Acid=100:0.20:0.15 prepared;

[0064] (4) Cleaning: the wolfberry after color protection is cleaned with an air bubble washing machine;

[0065] (5) Ice water cooling: the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of quick-frozen Lycium barbarum. The method is characterized by comprising the following steps: cooling ice water; draining; quick-freezing. The prepared quick-frozen Lycium barbarum has bright red color, color consistency, no individual adhesion and uniform size; the preparation method effectively maintains the color and flavor of Lycium barbarum, and extends the storage period; and the bacterial colony count / g is less than or equal to 10000, and fecal coliform (MPN / 100 g) is less than 3. The preparation method of quick-frozen Lycium barbarum effectively solves the problem of serious effective component loss in storage process, retains the nutritional ingredients to the maximum and keeps the appearance and quality of the quick-frozen Lycium barbarum the same to the fresh ones, so as to ensure that people can always eat fresh Lycium barbarum.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of quick-frozen wolfberry. Background technique [0002] Lycium barbarum is a multi-branched shrub plant of the genus Lycium barbarum in the family Solanaceae. It is 0.5-1 meter high and can reach more than 2 meters when cultivated. The fruit is called wolfberry, and the young leaves are called wolfberry head. The common species is Lycium chinense Miller, and the main medicinal species is Lycium barbarum L.. [0003] Lycium barbarum fruit is intermittently matured. In production, it is generally divided into: spring fruit wolfberry, summer fruit wolfberry and autumn fruit wolfberry. The fruit that matures from June to early July, that is, the fruit of the old eye branch is the spring fruit Lycium barbarum; the fruit that comes from the spring branch of the year from early July to August is called the summer fruit; the fruit that matures from September to Octob...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L3/36A23L1/015A23L1/272
CPCA23L3/36
Inventor 刘云飞张磊
Owner 宁夏天瑞产业集团现代农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com