Fructus lycii processing methodn

Abstract

The invention discloses a Chinese wolfberry processing method. The processing method comprises the following steps of: 1, dewaxing; 2, preheating a drying room: preheating the drying room to temperature of 35-45 degrees centigrade; 3, placing Chinese wolfberries into trays and then placing the trays on shelves; 4, drying: dividing the drying process into four stages: at a first stage, drying temperature is 40-45 degrees centigrade and drying time is 2-4 hours; at a second stage, drying temperature is 45-50 degrees centigrade and drying time is 4-6 hours; at a third stage, drying temperature is 50-55 degrees centigrade and drying time is 9-11 hours; at a fourth stage, drying temperature is 55-60 degrees centigrade and drying time is 1-3 hours; 5, cooling: closing a hot air gate of a furnace in the drying room, continuing to open a moisture discharge window and a fan for 1.5-2 hours to naturally cool the drying room, and removing baked trays at less than 40 degrees centigrade of the drying room temperature; 6, classification filtrating; 7, color sorting; 8, packaging. The processing method has the advantages of high efficiency, cleanness, and low cost.

Description

technical field [0001] The invention belongs to the field of processing traditional Chinese medicinal materials, and in particular relates to a processing method of wolfberry. Background technique [0002] Lycium barbarum fresh fruit belongs to Chinese medicinal materials and can also be used as edible fruit food. Since goji berries are not easy to keep fresh, large quantities of fresh goji berries urgently need to be dried every season when goji berries are ripe. Lycium barbarum is dried for long-term storage without destroying the nutrients. A certain amount of water is removed by drying, and the concentration of soluble substances is increased to a level that is difficult for microorganisms to use. It uses heat to make the water in the fresh fruit of wolfberry come out with the drying medium. method of removal. Traditional wolfberry drying methods are mainly sun-dried. In the 1970s, hot-air drying was used to dry. Because the drying temperature is generally between 60-8...

AI Technical Summary

Problems solved by technology

Traditional wolfberry drying methods are mainly sun-dried. In the 1970s, hot-air drying was used to dry. Because the drying temperature is generally between 60-80°C, and coal is used as fuel, the dried fruit quality is very good. Poor, high sulfur content, many black charcoal fruits, the original nutrient content of wolfberry fresh fruits is greatly lost

In the 1990s, freeze-drying was used for experiments and was successful, but the drying cost reached 60 yuan / kg, and the investment in equipment was huge. The market price of dried wolfberry fruit was unacceptable, so it could not be widely promoted.

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