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Quick-freezing method for fresh wolfberry fruits

A technology of wolfberry fruit and freshness, which is applied in the field of food processing, can solve the problems of high nutrient loss of wolfberry, poor health care effect of wolfberry, poor taste and color, etc., to solve the loss of heat-sensitive nutrients, pure taste without bitterness, and beautiful color. Effect

Inactive Publication Date: 2019-10-15
宁夏虹桥有机食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and people's pursuit of health concepts, fashionable healthy food has been continuously developed and introduced to the market to meet people's needs. As a health food, Chinese wolfberry has been paid more and more attention by people. The main products include wolfberry slices, wolfberry cake, wolfberry juice drink, preserved wolfberry fruit, whole wolfberry powder, etc., but these products are processed by wolfberry, which makes the content of wolfberry limited, so that the health effect of wolfberry is poor, so directly Eating goji berries is more effective, but the existing goji berries are mainly dried, which results in more nutritional loss and poor taste and color. For this reason, we propose a quick-freezing method for fresh goji berries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The concrete preparation steps of the quick-freezing method of fresh wolfberry fruit described in the present embodiment are as follows:

[0036] S1. Material selection: select fresh goji berries, remove bad ones, and then clean them to remove dust and impurities on the surface of goji berries, remove and drain the cleaned goji berries;

[0037] S2, color protection: select the color protection solution with phytic acid, citric acid, ascorbic acid and sodium bisulfite, and then put the drained wolfberry fruit into the concentration of 0.3% phytic acid and 0.8% lemon according to the mass fraction ratio Acid, 0.4% ascorbic acid and 0.15% sodium bisulfite were soaked for 25 minutes at a material-to-liquid ratio of 1:2, and the liquid level of the color protection solution was 2 cm above the surface of the wolfberry fruit. After soaking, the wolfberry fruit was taken out and rinsed under running water for 15 minutes. Minutes, in order to remove the color protection liquid ...

Embodiment 2

[0043] The concrete preparation steps of the quick-freezing method of fresh wolfberry fruit described in the present embodiment are as follows:

[0044]S1. Material selection: select fresh goji berries, remove bad ones, and then clean them to remove dust and impurities on the surface of goji berries, remove and drain the cleaned goji berries;

[0045] S2, color protection: select the color protection solution with phytic acid, citric acid, ascorbic acid and sodium bisulfite, and then put the drained wolfberry fruit into the concentration of 0.3% phytic acid and 0.8% lemon according to the mass fraction ratio Acid, 0.4% ascorbic acid and 0.15% sodium bisulfite were soaked for 30 minutes at a material-to-liquid ratio of 1:2, and the liquid level of the color protection solution was 2 cm above the surface of the wolfberry fruit. After soaking, the wolfberry fruit was taken out and rinsed under running water for 15 minutes. Minutes, in order to remove the color protection liquid o...

Embodiment 3

[0050] Embodiment 3 The concrete preparation steps of the quick-freezing method of fresh wolfberry fruit described in the present embodiment are as follows:

[0051] S1. Material selection: select fresh goji berries, remove bad ones, and then clean them to remove dust and impurities on the surface of goji berries, remove and drain the cleaned goji berries;

[0052] S2, color protection: select the color protection solution with phytic acid, citric acid, ascorbic acid and sodium bisulfite, and then put the drained wolfberry fruit into the concentration of 0.3% phytic acid and 0.8% lemon according to the mass fraction ratio Acid, 0.4% ascorbic acid and 0.15% sodium bisulfite were soaked for 35 minutes at a material-to-liquid ratio of 1:2, and the liquid level of the color protection solution was 2 cm above the surface of the wolfberry fruit. After soaking, the wolfberry fruit was taken out and rinsed under running water for 15 minutes. Minutes, in order to remove the color prote...

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PUM

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Abstract

The invention discloses a quick-freezing method for fresh wolfberry fruits. The quick-freezing method includes the steps that S1, sorting is conducted, specifically, the fresh wolfberry fruits are selected, bad fruits are removed, and then the fruits are cleaned, dirt and impurities on the surfaces of the wolfberry fruits are removed, and the cleaned wolfberry fruits are picked up and drained; andS2, color-protecting is conducted, specifically, phytic acid, citric acid, ascorbic acid and sodium hydrogen sulfite are matched as color-protecting liquid, then the drained wolfberry fruits are putinto a mixture of 0.3% of the phytic acid, 0.8% of the citric acid, 0.4% of the ascorbic acid and 0.15% of the sodium hydrogen sulfite at the mass fraction rate of the concentration to be soaked for 25-40 minutes at the solid-liquid ratio being 1 to 2, and after soaking, the wolfberry fruits are taken out for rinsing. According to the quick-freezing method for the fresh wolfberry fruits, the freshwolfberry fruits are color-protected first and then hardened and saccharified successively, thus finally frozen and dried wolfberry fruits are bright and full in color, the difference from the freshwolfberry fruits in taste is small, thus the wolfberry fruits prepared by the preparation method can fully maintain the original taste and color, and the loss of the wolfberry nutrition is fully lowered in the process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-freezing method for fresh wolfberry fruit. Background technique [0002] Lycium barbarum is a plant of the family Solanaceae and the genus Lycium barbarum. Lycium barbarum is the collective name for the species of Lycium barbarum such as commercial wolfberry, plant Ningxia wolfberry, and Chinese wolfberry. Lycium barbarum has the functions of nourishing the kidney, moistening the lungs, and generating lean energy. It can enhance immunity, delay aging, resist liver damage, lower blood sugar, lower blood fat, sex hormone-like, anti-fatigue and other effects. With the improvement of people's living standards and people's pursuit of health concepts, fashionable healthy food has been continuously developed and introduced to the market to meet people's needs. As a health food, Chinese wolfberry has been paid more and more attention by people. The main products include ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L5/00A23P20/18A23F5/14A23L33/105A23P20/25A23L31/00A23L33/00
CPCA23L19/00A23L5/41A23L5/00A23P20/18A23F5/14A23L19/03A23L33/105A23P20/25A23L31/00A23L33/00A23V2002/00
Inventor 张磊马国华牛森闫碧磊
Owner 宁夏虹桥有机食品有限公司
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