Processing method and application of slightly lyophilized Chinese wolfberries

A processing method and technology of wolfberry, applied in the application, food preservation, fruit and vegetable preservation and other directions, can solve the problems of brittle products, extravasation of sugar solution, brittleness, etc., and achieve the effects of soft meat, degradation of pesticide residues, and easy preservation.

Active Publication Date: 2018-05-18
早康枸杞股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fruit of wolfberry is hollow inside and the pulp is thin. If the moisture content is too low, the product will become brittle and fragile.
Moreover, the irregular ice crystals formed during the freezing process and the high salt concentration and pH changes caused by the freeze-concentration effect are likely to cause adverse reactions such as shrinkage, damage, and extravasation of wolfberry cells.

Method used

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  • Processing method and application of slightly lyophilized Chinese wolfberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of slightly freeze-dried Chinese wolfberry, carries out according to following steps:

[0023] (1) Soaking and cleaning: Pick fresh wolfberry fruits with or without fruit stalks and soak them in ozone water with a concentration of 1 mg / L for 5 minutes to remove and reduce microorganisms, impurities and pesticide residues on the surface of wolfberries;

[0024] (2) Freeze-drying protection: Drain the cleaned wolfberry to remove the surface moisture and put it into the tray in a single layer, and then put the prepared freeze-drying protection agent containing trehalose (w / w) 2% and calcium chloride 0.5% with mist Spray the chemical nozzle evenly on the surface of wolfberry, put it into the freeze dryer and start vacuuming without heating and freezing, and keep the negative pressure for 10 minutes after the pressure drops to 60 Pa;

[0025] (3) Freeze-drying: Slowly pressurize the freeze-drying chamber to normal pressure and then turn on the ref...

Embodiment 2

[0027] (1) Soaking and cleaning: Pick fresh wolfberry fruits with or without fruit stalks and soak them in ozone water with a concentration of 5 mg / L for 10 minutes to remove and reduce microorganisms, impurities and pesticide residues on the surface of wolfberry;

[0028] (2) Freeze-drying protection: Drain the cleaned wolfberry to remove the surface moisture and put it into the plate in a single layer, and then put the prepared trehalose (w / w) 1% to 10%, calcium chloride (w / w) 81 % of the freeze-drying protective agent was evenly sprayed on the surface of wolfberry with an atomizing nozzle, put into the freeze dryer and started vacuuming without heating and freezing, and kept the negative pressure for 30 minutes after the pressure dropped to 60 Pa;

[0029] (3) Freeze-drying: Slowly pressurize the freeze-drying chamber back to normal pressure and then turn on the refrigeration. When the temperature of the cold trap is lower than -35°C and keep the normal hot plate to raise th...

Embodiment 3

[0031] comparative test

[0032]

[0033] The wolfberry product produced by the method of the invention has moderate water content, bright red color, clean fruit surface, no sugar powder adhesion, and complete fruit shape, round, smooth, and no shrinkage.

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PUM

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Abstract

The invention discloses a processing method of slightly lyophilized Chinese wolfberries. The method comprises the following steps of soaking, cleaning, freeze-drying protection and freeze-drying. Themethod mainly relates to the following steps in detail: adding a freeze-drying protective agent containing 1-10% w/w of trehalose and 0.5-1% w/w of calcium chloride to washed Chinese wolfberries; uniformly spraying the protective agent on the surface of the Chinese wolfberries by adopting atomization spray heads; putting the Chinese wolfberries into a freeze-drying machine, and starting vacuumizing under the condition of no heating and no freezing; keeping a negative pressure for 10 to 30 minutes as the pressure drops to 60 Pa; and maintaining a vacuum degree for 2-5h. according to the lyophilized fresh Chinese wolfberry fruits produced by adopting a vacuum freeze-drying technology, the method maintains the original natural state of fresh Chinese wolfberry fruits, and the color, the appearance shape and the appearance and mouth feel after rehydration of the lyophilized Chinese wolfberry fruits are basically the same as that of the picked fresh Chinese wolfberry fruits. The method maintains the integrity and stiffness of dried Chinese wolfberry cells, and reduces the production cost of products, and the products are easier to preserve in marketing sale process.

Description

technical field [0001] The invention relates to a processing method for drying goji berries, in particular a slightly freeze-dried goji berry processing technology capable of maintaining the shape of the goji berries is designed. Background technique [0002] Lycium barbarum (Lycium barbarum L.) is a traditional medicinal and edible plant fruit in my country. It contains Lycium barbarum polysaccharides, β-carotene, betaine, flavonoids, vitamins, phenolic acids, taurine, sterols and terpenoids, etc. an active ingredient. These active ingredients endow wolfberry with the functions of nourishing the liver and kidney, improving eyesight, regulating the body's immunity, delaying aging, and anti-fatigue. However, the fresh fruit of wolfberry has a high water content, about 80% moisture content on a wet basis, and soft tissue, so it is not easy to store and is rarely eaten directly. It is usually stored and sold after drying. The traditional drying methods of wolfberry mainly incl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/055A23L5/20
CPCA23B7/024A23B7/055A23L5/27
Inventor 朱彦华胡云峰陈君然
Owner 早康枸杞股份有限公司
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