A kind of processing method and application of slightly freeze-dried wolfberry

Abstract

The invention discloses a processing method of slightly freeze-dried wolfberry, which comprises the steps of soaking and cleaning, freeze-drying protection, freeze-drying and the like. Mainly add the freeze-dried protective agent containing trehalose (w / w) 1% to 10% and calcium chloride (w / w) 0.5% to 1% to the cleaned wolfberry, and spray it evenly on the surface of wolfberry with an atomizing nozzle. Put it into a freeze dryer and start vacuuming without heating and freezing. After the pressure drops to 60 Pa, keep the negative pressure for 10-30 minutes; maintain it for 2-5 hours. The freeze-dried fresh wolfberry fruit produced by the vacuum freeze-drying technology in the present invention maintains the original natural state of the fresh wolfberry fruit, and its color, appearance, shape, and appearance and taste after rehydration are basically consistent with the picked fresh fruit; The integrity and uprightness of the cells; the production cost of the product is reduced, and the product is easier to preserve during the market 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...

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.

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