Lycium barbarum concentrated puree based on evaporation process and preparation method thereof

Abstract

The invention discloses concentrated Chinese wolfberry fruit puree based on an evaporation process, which is prepared by directly preparing juice of fresh Chinese wolfberry fruits into the concentrated Chinese wolfberry fruit puree through fruit preparation, squeezing, primary grinding, secondary grinding, centrifugal separation, vacuum evaporation and filling. The Chinese wolfberry fruits with uniform fruit diameters are directly selected, juice of the fresh Chinese wolfberry fruits is completely squeezed out in a mode of firstly squeezing and then grinding, then the concentrated Chinese wolfberry primary pulp is obtained through centrifugal separation and vacuum evaporation, the boiling point temperature of vacuum evaporation heating is low, the evaporation effect can be rapidly achieved, the molecular activity of the Chinese wolfberry fruit juice is better protected, and the quality of the Chinese wolfberry fruit is improved. According to the preparation method, Chinese wolfberry fruits are taken as raw materials, nutrients of the Chinese wolfberry fruits are not decomposed, the Chinese wolfberry fruit primary pulp with original taste and flavor is obtained, the prepared Chinese wolfberry fruit concentrated primary pulp is filled and is convenient to store and use, and the problems that Chinese wolfberry fruit juice is prepared through boiling in the prior art, the boiling time is long, nutrient substances in the Chinese wolfberry fruits are seriously damaged, and the nutrients and flavor of the Chinese wolfberry fruits are influenced are avoided.

Description

technical field [0001] The invention belongs to the field of food preparation, in particular to the preparation of wolfberry puree, in particular to concentrated wolfberry puree based on an evaporation process and a preparation method thereof. Background technique [0002] Lycium barbarum, also known as wolfberry fruit, has relatively complex ingredients. According to modern pharmacological research, wolfberry has the effects of lowering blood sugar, anti-fatty liver, and anti-atherosclerosis. It can be used for waist and knee pain, dizziness, tinnitus, internal heat and thirst , blood deficiency and chlorosis and other symptoms; Lycium barbarum has high medicinal and health care value, but people use it less. The application of wolfberry has limitations. In this way, the application scope of wolfberry is just small, and the opportunities for people to obtain health care nutrition from wolfberry are also less. [0003] The patent with the application number CN201610037391....

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Problems solved by technology

[0004] The above-mentioned patent directly makes wolfberry paste from wolfberry, which is prepared by boiling at high temperature for a long time. Since the temperature has reached 150-250°C, it is easy to damage the nutrients in wolfberry, which affects the flavor of wolfberry food or beverage. and taste, but also reduces the nutritional content

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