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Preparation and production process of pineapple freeze-dried Chinese wolfberry snacks

A production process and technology of dried wolfberry, which is applied in the fields of food preservation, food science, fruit and vegetable preservation, etc., can solve the problems of natural lack of product nutrition, insufficient understanding of wolfberry, poor palatability, etc., and achieve safe and reliable consumption, sublimation and freeze-drying. The effect of short time and extended shelf life

Pending Publication Date: 2021-10-29
爱芙蒂杭州科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Consumers’ traditional way of eating goji berries has led to a lack of awareness of goji berries in the field of leisure snacks. Today, when the epidemic is sweeping the world, the era of great health and food supplements has come. It will continue to shine brightly, but the traditional wolfberry is sweet and slightly bitter in nature, and it is directly eaten, so the palatability is poor. Therefore, the focus of this patent is to continuously optimize and adjust the nutritional and multi-flavored wolfberry snacks to meet people's needs for food taste buds. With the effective implementation of technology and product transformation, the young consumption trend of wolfberry has been confirmed. The whole nutritional and multi-taste snack wolfberry is an effective solution to decipher the code of wolfberry. Although there are similar patents at present, it uses dried wolfberry fruit or pre-processes it. Food additives are used in the process. From the perspective of freeze-drying and complete nutrition, the pure natural nutrition of the product is obviously missing

Method used

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  • Preparation and production process of pineapple freeze-dried Chinese wolfberry snacks
  • Preparation and production process of pineapple freeze-dried Chinese wolfberry snacks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Select organic fresh fruit of wolfberry as raw material, specifically, select fresh fruit of wolfberry with bright color, full grain and complete fruit, and remove impurities such as leaves, branches, gravel and inferior fruit. Then, after washing and draining the fresh wolfberry fruit, in a well-ventilated clean workshop, keep the room well-ventilated, control the temperature at 20°C, put it on a plate and dry it naturally in the shade to obtain dried wolfberry with a water content of 30%;

[0028] (2) Remove slag after beating the fresh pineapple, beat at low temperature, keep the temperature of the colloid mill cavity at 5°C, and control the slag-liquid ratio of 1:9 to obtain pineapple juice and pineapple residue;

[0029] (3) First put the dried wolfberry obtained in step (1) into the low-temperature pineapple juice and soak for 6 hours, then pack the wolfberry material into a plate to obtain the wolfberry material, transfer it to the quick-freezing warehouse, an...

Embodiment 2

[0031] (1) Select organic fresh fruit of wolfberry as raw material, specifically, select fresh fruit of wolfberry with bright color, full grain and complete fruit, and remove impurities such as leaves, branches, gravel and inferior fruit. Then, after washing and draining the fresh wolfberry fruit, in a well-ventilated clean workshop, keep the room well ventilated, control the temperature at 25° C., put it on a plate and dry it naturally in the shade to obtain dry wolfberry with a water content of 25%.

[0032] (2) Remove slag after beating the fresh pineapple, beat at low temperature, keep the temperature of the colloid mill cavity at 8°C, and control the slag-liquid ratio of 1:8 to obtain pineapple juice and pineapple residue;

[0033] (3) First put the dried wolfberry obtained in step (1) into the low-temperature pineapple juice and soak for 7 hours, then pack the wolfberry material into a plate to obtain the wolfberry material, transfer it to the quick-freezing warehouse, an...

Embodiment 3

[0035] (1) Select organic fresh fruit of wolfberry as raw material, specifically, select fresh fruit of wolfberry with bright color, full grain and complete fruit, and remove impurities such as leaves, branches, gravel and inferior fruit. Then, after washing and draining the fresh wolfberry fruit, in a well-ventilated clean workshop, keep the room well ventilated, control the temperature at 18° C., put it on a plate and dry it naturally in the shade to obtain dry wolfberry with a water content of 26%.

[0036] (2) Remove slag after beating the fresh pineapple, beat at low temperature, keep the temperature of the colloid mill cavity at 9°C, and control the slag-liquid ratio of 1:10 to obtain pineapple juice and pineapple residue;

[0037] (3) First put the dried wolfberry obtained in step (1) into the low-temperature pineapple juice and soak for 5 hours, then pack the wolfberry material into a plate to obtain the wolfberry material, transfer it to the quick-freezing warehouse, a...

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Abstract

The invention discloses a preparation and production process of pineapple freeze-dried Chinese wolfberry snacks. The preparation and production process comprises the following steps: (1) selecting fresh organic Chinese wolfberry fruits as raw materials, cleaning and draining the fresh Chinese wolfberry fruits, and under the condition of good ventilation in a clean workshop, loading the drained fresh Chinese wolfberry fruits into a tray and performing natural drying in the shade to obtain dried Chinese wolfberry fruits; (2) pulping fresh pineapples, removing residues, performing pulping at low temperature, keeping the temperature of a cavity of a colloid mill at 5-10 DEG C, and controlling the residue-liquid ratio to be 1: (8-10); and (3) soaking the dried Chinese wolfberry fruits obtained in the step (1) in low-temperature pineapple juice for 5 hours, performing loading into a tray to obtain Chinese wolfberry fruit materials, transferring the Chinese wolfberry fruit materials into a quick-freezing warehouse, when the quick-freezing warehouse shows that the temperature of the Chinese wolfberry fruit materials is minus 40 DEG C, transporting the Chinese wolfberry fruit materials into a freeze-drying warehouse, and finishing freeze-drying production to obtain the pineapple freeze-dried Chinese wolfberry fruit snacks. The Chinese wolfberry snack food disclosed by the invention keeps the initial natural state of the fresh Chinese wolfberry fruits, completely retains the nutritional ingredients and active substances of the fresh Chinese wolfberry fruits, and is basically consistent with the picked fresh Chinese wolfberry fruits in color, appearance, rehydrated appearance and taste.

Description

technical field [0001] The invention relates to the field of wolfberry production, in particular to a production process for preparing freeze-dried wolfberry snacks from pineapple. Background technique [0002] Lycium barbarum is a precious Chinese herbal medicine with a long history in my country, which has the same origin as medicine and food, and is well-known both at home and abroad. Lycium barbarum is flat in nature, sweet in taste, slightly bitter, and non-toxic. It has the effects of nourishing the liver and lungs, improving eyesight, strengthening muscles and bones. [0003] Modern medical research has proved that wolfberry has the functions of regulating immunity, anti-oxidation, anti-aging, anti-tumor, anti-fatigue, lowering blood fat, lowering blood sugar, lowering blood pressure, nourishing the kidney, protecting the liver, improving eyesight, beautifying the skin, strengthening the brain, detoxifying, protecting the reproductive system and Anti-radiation damage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L33/105A23B7/024
CPCA23L19/01A23L19/03A23L33/00A23L33/105A23B7/024
Inventor 卜乐
Owner 爱芙蒂杭州科技有限公司
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