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Wolfberry fruit paste and production method thereof

A production method and technology of wolfberry are applied in the directions of pharmaceutical formulations, food ingredients as taste improvers, medical preparations containing active ingredients, etc., and can solve the problems of less utilization of wolfberry, small application range of wolfberry, limitation of wolfberry, etc., and achieve practicality. High, easy to use, easy to ingest effect

Inactive Publication Date: 2016-06-01
YINCHUAN HUIHUIXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lycium barbarum has high medicinal and health care value, but people use it less, because most of the wolfberry appears in people's daily life in the form of dried wolfberry, and its shape and taste limit the application of wolfberry
In this way, the scope of application of wolfberry is relatively small, and people have less opportunities to obtain health care and nutrition from wolfberry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 of the present invention provides a kind of preparation method of Chinese wolfberry cream, it comprises,

[0043] Step A:

[0044] Dried wolfberry is put into water and soaked for 2.5h, and the mass ratio of water and dried wolfberry is 1.8:1;

[0045] Utilize the fruit breaker to crush the soaked wolfberry, then use a filter with a sieve diameter of 40 μm to remove the wolfberry seeds and wolfberry pulp, and leave the juice for later use;

[0046] Step B:

[0047] Heat the juice until the juice boils, then boil at 150°C for 2.5 hours, stop heating, and let it air for 1.5 hours;

[0048] Boil at 150°C for 1 hour, stop heating, and leave to air for 7 hours;

[0049] Finally, change the temperature to 80°C and continue to boil for 18 minutes to form the paste.

[0050] This embodiment also provides a wolfberry paste, which is prepared by the above-mentioned preparation method of the wolfberry paste.

Embodiment 2

[0052] Embodiment 2 of the present invention provides a kind of preparation method of Chinese wolfberry cream, it comprises,

[0053] Step A:

[0054] Mix fresh wolfberry with water, the mass ratio of water to fresh wolfberry is 2.5:1, use a juice extractor to pulverize the mixture of fresh wolfberry and water, then use a filter with a sieve diameter of 60 μm to remove the wolfberry seeds, and then use A filter with a sieve diameter of 12 μm removes the wolfberry seeds, leaving the juice for subsequent use;

[0055] Step B:

[0056] Heat the juice until the juice boils, boil the boiled juice at 550°C for 0.6h, then stop heating, and let it air for 25 minutes;

[0057] Then boil at 250°C for 3.5 hours, stop heating, and let it air for 2.5 hours;

[0058] Boil at 250°C for 2.5 hours, stop heating, and let it air for 9 hours;

[0059] Finally, change the temperature to 120°C and continue to cook for 23 minutes to form the paste;

[0060] Step C:

[0061] Cool the formed pas...

Embodiment 3

[0064] Embodiment 3 of the present invention provides a kind of preparation method of Chinese wolfberry cream, it comprises,

[0065] Step A:

[0066] Adopt low-pressure spray equipment to carry out spray cleaning to dry wolfberry, then dry wolfberry is put into water and soak 3h, the mass ratio of water and dry wolfberry is 2:1;

[0067] Use a fruit crusher to crush the soaked dry wolfberry, and then use filters with a mesh diameter of 100 μm, 50 μm, and 10 μm to filter out the wolfberry seeds and wolfberry pulp, leaving the juice for later use;

[0068] Step B:

[0069] The juice obtained in step A is heated until the juice boils;

[0070] Then boil at 200°C for 3 hours, stop heating, use a filter with a sieve diameter of 10 μm to filter out the residue in the juice, and leave the juice to air for 2 hours;

[0071] Then boil at 200°C for 2 hours, stop heating, and let it air for 8 hours;

[0072] Boil the juice at 1000°C until bubbles with a diameter of 3cm emerge from t...

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Abstract

The invention provides a production method of wolfberry fruit paste. The production method comprises the following steps: step A, mixing wolfberry fruits with water, then crushing, wherein the mass ratio of the water to the wolfberry fruits is (1.8-2.5) to 1, and then collecting liquid for later use; and step B, heating the liquid until the liquid is boiled, then boiling the liquid at 150-250 DEG C for 2.5-3.5 hours, stopping heating and airing for 1.5-2.5 hours, boiling the liquid at 150-250 DEG C for 1-2.5 hours, stopping heating and airing for 7-9 hours, and finally, continually boiling at 80-120 DEG C for 18-23 minutes to form the paste. The production method of the wolfberry fruit paste is simple to operate and convenient for production; and the prepared wolfberry fruit paste is convenient to use, and has very wide application so that the probability of obtaining nutrients from the wolfberry fruit paste by people is increased. Furthermore, the invention further relates to the wolfberry fruit paste prepared by the production method.

Description

technical field [0001] The invention relates to the field of food, in particular to a wolfberry paste and a preparation method thereof. Background technique [0002] Lycium barbarum, also known as wolfberry fruit, has relatively complex ingredients. According to modern pharmacological research, wolfberry has the effects of lowering blood sugar, anti-fatty liver, and anti-atherosclerosis. It can be used for waist and knee pain, dizziness and tinnitus, internal heat and thirst, blood deficiency and chlorosis and other symptoms. Lycium barbarum has high medicinal and health care value, but people seldom use wolfberry, because wolfberry mostly appears in people's daily life in the form of dried wolfberry, and its shape and taste limit the application of wolfberry. In this way, the application scope of wolfberry is just small, and the opportunities for people to obtain health care nutrition from wolfberry are also less. Contents of the invention [0003] The object of the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/105A61K36/815A61P25/20A61P1/14A61P39/00
CPCA23V2002/00A61K36/815A23V2200/14A23V2200/30A23V2200/302A23V2250/21
Inventor 路瑞芳路瑞雪
Owner YINCHUAN HUIHUIXIANG FOOD CO LTD
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