Microwave vacuum drying method of Chinese wolfberry fruits

A technology of microwave vacuum drying and wolfberry, which is applied in food drying, food preservation, fruit/vegetable preservation through radiation/electrical treatment, etc., can solve the problems of nutrient loss, dehydration difficulty, color change and nutritional quality loss, etc., and achieve reduction The effect of pesticide residues

Inactive Publication Date: 2017-11-21
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although vacuum microwave drying has become a common drying method for other fruits, compared with other fruit and vegetable products, a waxy layer is attached to the surface of wolfberry fruit, which makes it difficult to dehydrate wolfberry fruit during the drying process. Traditional drying methods use alkaline or Cleaning with organic solvents such as alcohol disclosed in the above-mentioned documents and performing dewaxing treatment will easily lead to hardening of the fruit, blackening of the fruit, easy precipitation of sugar, and more loss of nutrients.
However, the current vacuum drying generally needs to be pre-frozen first, the color change and the loss of nutritional quality are relatively serious, especially the retention rate of polysaccharides and carotenoids is low

Method used

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  • Microwave vacuum drying method of Chinese wolfberry fruits
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  • Microwave vacuum drying method of Chinese wolfberry fruits

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] A method for microwave vacuum drying of Chinese wolfberry, comprising the following steps:

[0036] (1) Material selection: select bright red color, no mildew disease, no damaged fresh fruit wolfberry.

[0037] (2) Grading: The wolfberry automatic grading device is used to trigger the vibration of the hopper through the pulse electromagnet to complete the automatic transportation of the wolfberry, and the jet separation device completes the automatic classification of the wolfberry. Fresh goji berries with the same size and maturity were selected as the same grade.

[0038] (3) Removal of the fruit: remove the remaining fruit in the fresh fruit.

[0039] (4) Sterilization and enzyme elimination: Pour the fresh fruit of wolfberry of the same level into the high-voltage pulse electric field treatment chamber, and under the conditions of high-voltage pulse electric field intensity 2kV / cm and pulse number 50, use the conductance of high-pressure water mist under the high-v...

Embodiment 2

[0044] A method for microwave vacuum drying of Chinese wolfberry, comprising the following steps:

[0045] (1) Material selection: select bright red color, no mildew disease, no damaged fresh fruit wolfberry.

[0046] (2) Grading: The wolfberry automatic grading device is used to trigger the vibration of the hopper through the pulse electromagnet to complete the automatic transportation of the wolfberry, and the jet separation device completes the automatic classification of the wolfberry. Fresh goji berries with the same size and maturity were selected as the same grade.

[0047] (3) Removal of the fruit: remove the remaining fruit in the fresh fruit.

[0048] (4) Sterilization and enzyme elimination: Pour the fresh fruit of wolfberry of the same level into the high-voltage pulse electric field treatment chamber, and under the conditions of high-voltage pulse electric field intensity 5kV / cm and pulse number 80, use the conductance of high-pressure water mist under high-volta...

Embodiment 3

[0053] A method for microwave vacuum drying of Chinese wolfberry, comprising the following steps:

[0054] (1) Material selection: select bright red color, no mildew disease, no damaged fresh fruit wolfberry.

[0055] (2) Grading: The wolfberry automatic grading device is used to trigger the vibration of the hopper through the pulse electromagnet to complete the automatic transportation of the wolfberry, and the jet separation device completes the automatic classification of the wolfberry. Fresh goji berries with the same size and maturity were selected as the same grade.

[0056] (3) Removal of the fruit: remove the remaining fruit in the fresh fruit.

[0057] (4) Sterilization and enzyme elimination: Pour the fresh fruit of wolfberry of the same level into the high-voltage pulse electric field treatment chamber, and under the conditions of high-voltage pulse electric field intensity 4kV / cm and pulse number 65, use the conductance of high-pressure water mist under high-volta...

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Abstract

The invention relates to the technical field of food processing, in particular to a microwave vacuum drying method of Chinese wolfberry fruits. The microwave vacuum drying method of the Chinese wolfberry fruits comprises the following steps of performing sorting, performing automatic sorting, removing peach stems, performing sterilization and enzyme deactivation treatment on fresh Chinese wolfberry fruits with high-pressure water mist under a high pressure pulse electric field, performing microwave vacuum predrying, performing microwave vacuum drying and performing nitrogen-filled packaging. Segmented-type microwave vacuum drying is particularly adopted and combined with timely disk inversion, so that the drying time of the Chinese wolfberry fruits is effectively shortened, the dried Chinese wolfberry fruits are bright red in color, plump in shape, crisp in mouth feel, easy to chew, safe and hygienic.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a microwave vacuum drying method for wolfberry. Background technique [0002] Lycium barbarum (Lycium barbarum L) has a flat taste and a sweet taste. It is a functional plant with the same origin as medicine and food. It is rich in protein, betaine, polysaccharides, vitamins, carotene, crude fiber, and unsaturated fatty acids. Modern medical research shows that wolfberry has anti-oxidation, anti-aging, immune regulation, hypoglycemic, hypolipidemic and other effects. The fresh fruit of wolfberry has a high water content, and it is easy to rot and deteriorate after harvesting, causing inconvenience to long-term storage or long-distance transportation. It has become a major problem hindering the development of wolfberry industry. Therefore, it is particularly important to process the fresh wolfberry fruit to avoid its premature rot and loss of value. [0003] Microwave is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/015A23B7/144A23L5/20A23L5/30A23L19/00
CPCA23B7/015A23B7/02A23B7/144A23L5/20A23L5/30A23L19/03A23V2002/00A23V2300/10A23V2300/12
Inventor 刘敦华赵宇慧徐昊卜宁霞
Owner NINGXIA UNIVERSITY
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