Production method of Chinese wolfberry fresh-keeping primary pulp
A production method and technology of wolfberry are applied in the field of fresh-keeping puree production of wolfberry, can solve the problems of low nutritional value utilization of dried wolfberry, difficult preservation of fresh wolfberry, etc., and achieve the effect of improving wall breaking efficiency and improving wall breaking quality.
Pending Publication Date: 2020-12-22
宁夏杞蕴现代生态农业科技发展有限公司
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Problems solved by technology
[0004] This application provides a production method of wolfberry fresh-keeping puree, which solves the problem that the nutritional value of traditional dried wolfberry is low and fresh wolfberry is not easy to preserve
Method used
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Embodiment Construction
[0029] In order to enable those skilled in the art to better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below.
[0030] A method for producing wolfberry fresh-keeping protoplasm, comprising the following steps:
[0031] S1. Choose fresh goji berries that are fully mature, free from pests, diseases, mildew, and rot. Goji berries must not be treated with pesticides, and goji berries should not be stored for more than a week in a dark environment. Soak fresh goji berries in purified water for 1 hour to soften the surface of goji berries Use flowing purified water to wash away the sediment and impurities on the surface of fresh wolfberry. No cleaning agent is used during cleaning. Since the surface of wolfberry is only sandy, the cleaning water can be reused after being filtered to reduce the waste of water. After cleaning Drain the surface moisture of...
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The invention discloses a production method of a Chinese wolfberry fresh-keeping primary pulp. The production method comprises the following steps of: S1, selecting fully mature fresh Chinese wolfberry without plant diseases and insect pests, mildew and rot, soaking the fresh Chinese wolfberry with purified water for 1 hour, washing away silt impurities on the surface of the fresh Chinese wolfberry with flowing purified water, and draining off surface moisture; and S2, sending the cleaned fresh Chinese wolfberry into a refrigerating box, refrigerating to 0-4 DEG C at a low temperature, pulpingin a pulping machine, and screening out Chinese wolfberry seeds by using a screen of 50-100 mesh. According to the invention, nutrient substances in the fresh Chinese wolfberry are greatly retained,the utilization of the nutrient substances in the fresh Chinese wolfberry is improved, only a small amount of natural additive is added, the original taste and flavor of the Chinese wolfberry are greatly retained, and the taste of the Chinese wolfberry and the absorption of the nutrient substances in the Chinese wolfberry are improved through multiple times of filtration and homogenization. The whole process from sterilization to packaging is carried out at the high temperature of 90 DEG C, bacterial pollution is reduced while nutritional ingredients in the Chinese wolfberry are slightly damaged, and the quality guarantee period and safety of the Chinese wolfberry primary pulp are improved.
Description
technical field [0001] The invention relates to the technical field of wolfberry deep processing, in particular to a production method of wolfberry fresh-keeping puree. Background technique [0002] Lycium barbarum is the mature fruit of Lycium barbarum of Solanaceae, it has an important position in the traditional medicine of the motherland, and its medicinal value has been highly praised by doctors of all dynasties; Eyes, strong bones, fatigue, easy color, whitening, eyesight and soothe the nerves, make people live longer; modern analysis shows that the nutritional ingredients contained in wolfberry fruit are very rich, with 4.49 grams of crude protein per 100 grams of wolfberry fruit. 2.33 grams of fat, 9.12 grams of carbohydrates, 96 mg of carotenoids, 0.053 mg of thiamine, 0.137 mg of riboflavin, 19.8 mg of ascorbic acid, 0.26 mg of betaine, and rich in potassium, sodium, calcium, magnesium, iron, Copper, manganese, zinc and other elements, as well as 22 kinds of amino...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L2/02A23L2/60A23L2/68A23L2/72A23L2/46
CPCA23L2/02A23L2/60A23L2/68A23L2/72A23L2/46A23V2002/00
Inventor 任华王廷金夏俊
Owner 宁夏杞蕴现代生态农业科技发展有限公司