Ultrasonic cleaning method of Lycium ruthenicum

A technology of black fruit Lycium barbarum and ultrasonic cleaning, applied in application, food processing, food science and other directions, can solve the problems of rough cleaning method, reduced curative effect, poor product quality, etc., to protect nutrition and medicinal value, and reduce anthocyanins. Loss, no effect of sediment and dust residue

Active Publication Date: 2016-05-25
青海西拙生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After testing, the total number of bacterial colonies in the unwashed black wolfberry is as high as 5.9×10 4 (CFU/g), high degree of bacterial pollution, poor hygiene quality, and harm to human health; the latter is directly washed with water, and the cleani

Method used

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  • Ultrasonic cleaning method of Lycium ruthenicum
  • Ultrasonic cleaning method of Lycium ruthenicum
  • Ultrasonic cleaning method of Lycium ruthenicum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The ultrasonic cleaning method of embodiment 1 black fruit wolfberry

[0024] 1. Cleaning method

[0025] a. Prepare edible alcohol with a concentration of 70% v / v and a temperature of 25°C as a cleaning solution;

[0026] b. Take 1 kg of dried Lycium barbarum fruit, put it in 10 times the volume of cleaning solution, and ultrasonically clean it for 0.5 minutes, the ultrasonic frequency is 20kHz, and the ultrasonic power is 5000w;

[0027] c. After cleaning, let it dry naturally.

[0028] 2. Detection method

[0029] The anthocyanins in Lycium barbarum were determined by pH differential method, and the total number of colonies was determined by GB4789.2-2010 food safety national standard food microbiological examination.

[0030] 3. Test results

[0031] The results are as follows:

[0032]

Embodiment 2

[0033] The ultrasonic cleaning method of embodiment 2 black fruit wolfberry

[0034] 1. Cleaning method

[0035] a. Prepare edible alcohol with a concentration of 95% v / v and a temperature of 25°C as a cleaning solution;

[0036] b. Take 5kg of fresh wolfberry fruit, put it in 20 times the amount of cleaning solution, and ultrasonically clean it for 30 minutes, with an ultrasonic frequency of 200kHz and an ultrasonic power of 200w. After the cleaning is completed;

[0037] c. After cleaning, let it dry naturally.

[0038] 2. Detection method

[0039] The anthocyanins in Lycium barbarum were determined by pH differential method, and the total number of colonies was determined by GB4789.2-2010 food safety national standard food microbiological examination.

[0040] 3. Test results

[0041] The results are as follows:

[0042]

Embodiment 3

[0043] The ultrasonic cleaning method of embodiment 3 black fruit wolfberry

[0044] 1. Cleaning method

[0045] a. Prepare edible alcohol with a concentration of 100% v / v and a temperature of -18°C as a cleaning solution;

[0046] b. Take 5 kg of dried Lycium barbarum fruit, put it in 15 times the amount of cleaning solution, and clean it ultrasonically for 20 minutes, the ultrasonic frequency is 150 kHz, and the ultrasonic power is 1000 W. After the cleaning is completed;

[0047] c. After cleaning, let it dry naturally.

[0048] 2. Detection method

[0049] The anthocyanins in Lycium barbarum were determined by pH differential method, and the total number of colonies was determined by GB4789.2-2010 food safety national standard food microbiological examination.

[0050] 3. Test results

[0051] The results are as follows:

[0052]

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Abstract

The invention discloses an ultrasonic cleaning method of Lycium ruthenicum. The ultrasonic cleaning method includes following steps: a, preparing an alcohol solution with concentration of higher than 70%v/v and temperature of minus 18-25 DEG C as cleaning liquid; b, placing Lycium ruthenicum in the cleaning liquid for ultrasonic cleaning, wherein cleaning time is 0.5-30 min, ultrasonic frequency is 20-200 kHz, and ultrasonic power is 200-500 w; c, drying Lycium ruthenicum after being cleaned until no water exists on the surface. The ultrasonic cleaning method is efficient, simple and convenient, silt, dust and impurities on the surface of Lycium ruthenicum can be removed, total plate count of Lycium ruthenicum fruits can be lowered remarkably, good sterilization effect can be realized, and loss of anthocyanin in the cleaning process of Lycium ruthenicum can be lowered greatly. Total plate count of Lycium ruthenicum cleaned by the method is less than 1.5x102 (CFU/g), loss rate of anthocyanin is maintained below 12%, and dried fruits of Lycium ruthenicum are bright in color and luster, safe and reliable to human body and environment-friendly.

Description

technical field [0001] The invention relates to an ultrasonic cleaning method for fresh or dried fruit of black wolfberry and belongs to the fields of medicine, health care and food. Background technique [0002] At present, the fruits on the market have more or less residual pollutants. If they are eaten without careful cleaning, the dust, bacteria, pesticides, etc. remaining on the fruits will be brought into the body, especially if they are eaten frequently, which will seriously endanger human health. According to the residues of different pollutants and the characteristics of the fruit itself, it is necessary to choose a suitable cleaning solution. Commonly used cleaning solutions are neutral, weakly alkaline and weakly acidic. For example, flour water can be used to absorb impurities for cleaning bayberry; Bacteria on the surface of fruit, but it will cause changes in the color, aroma and taste of the fruit, and interact with the acid in the fruit to reduce the nutriti...

Claims

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Application Information

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IPC IPC(8): A23N12/06
CPCA23N12/06
Inventor 邵赟陈晨刘凤芹陶燕铎岳会兰文怀秀
Owner 青海西拙生态农业开发有限公司
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