Novel preparation method of dried washing-free instant Chinese wolfberry

Abstract

The invention discloses a novel preparation method of dried washing-free instant Chinese wolfberry. The novel preparation method comprises the following steps of breaking the wax of the picked fresh Chinese wolfberry by 1 to 3% sodium carbonate, flushing by clean water, putting into a microwave drying box, sequentially radiating by microwaves at the temperatures of 35 DEG C, 45 DEG C and 60 DEG Cunder the negative pressure condition, and dewatering until the water content of the Chinese wolfberry is smaller than or equal to 8%; naturally cooling to the normal temperature, and packaging. The novel preparation method has the advantages that the Chinese wolfberry is dried by the microwaves in a temperature gradient of 35 DEG C, 45 DEG C and 60 DEG C, most of water is removed under the low temperature condition, and then the temperature is gradually increased to further dewater, so that the dewatering time is greatly shortened; under the microwave function, the temperatures at the surfaceand interior of the Chinese wolfberry are constant, the drying is uniform, the appearance is uniform, and the easiness in caking is avoided; the drying efficiency is greatly improved, the sanitationcondition of the product is guaranteed, and the quality of the product is improved.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method for drying fresh wolfberry. Background technique [0002] Dried wolfberry is one of the main and important measures for long-term storage of wolfberry. For many years, the traditional method of drying wolfberry is to dry it in the natural environment. Natural drying takes a long time (6-10 days), and it is easy to be polluted by dust. In addition, the color of natural dried wolfberry becomes darker. 1. The meat becomes hard and wrinkled unevenly, and the moisture content is different. It is easy to agglomerate for a long time storage, which has a great risk, seriously affecting the quality of wolfberry, and it cannot be eaten directly as instant wolfberry. At present, some of them are processed and dried through the thermal system. Although the efficiency and quality of thermal drying are much improved compared with natural drying, the wolfberr...

AI Technical Summary

Problems solved by technology

For many years, the traditional method of drying wolfberry is to dry it in the natural environment. Natural drying takes a long time (6-10 days), and it is easy to be polluted by dust. In addition, the color of natural dried wolfberry becomes darker. 1. The meat becomes hard and wrinkled unevenly, and the moisture content is different. It is easy to agglomerate for a long time storage, which has a great risk, which seriously affects the quality of wolfberry, and it cannot be eaten directly as instant wolfberry.

At present, some of them are processed and dried through the thermal system. Although the efficiency and quality of thermal drying are much improved compared with natural drying, the wolfberry needs to be turned during the thermal drying process, which may easily cause the skin of the wolfberry to break, and the fresh fruit of the thermal drying wolfberry. The sugar content in the fruit is easy to overflow, causing the fruit particles to stick together and affecting the quality

The above two methods cannot guarantee the quality of wolfberry, and it needs to be reprocessed during the instant eating process.