Emulsifying and homogenizing treatment-based Chinese wolfberry fruit paste stable blending method

Abstract

The invention relates to the technical field of food processing, and provides a stable Chinese wolfberry fruit paste blending method based on emulsification and homogenization treatment, which comprises the following steps: S1, raw material pretreatment; s2, a boiling stage; s3, emulsifying and homogenizing treatment; s4, blending and concentrating; through the design of integrated equipment (low-temperature crushing, jacketed boiling pot and intelligent temperature control system), the whole-process accurate control is realized, the material transfer loss and pollution risk are reduced, the two-stage homogenizing valve and the special flow channel design enhance the shearing and cavitation effects and ensure the emulsification uniformity, and the equipment is corrosion-resistant, easy to clean and suitable for large-scale production. Various functions of integration, vacuum concentration and the like of special equipment are integrated, and all functional modules are closely connected and cooperatively operate, so that a splicing use mode of a plurality of dispersing equipment in traditional processing is abandoned, loss, pollution risk and procedure complexity in a material transfer process are reduced, and the production efficiency is improved. The whole-process efficient and stable processing of the wolfberry paste from raw materials to finished products is realized.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically to a stable preparation method of wolfberry paste based on emulsification and homogenization treatment. Background Art

[0002] Wolfberry paste is a nutritious tonic product carefully processed with wolfberry as the key raw material. With the improvement of people's health awareness, the demand for high-quality nutritious tonics is increasing day by day. The wolfberry paste market has broad prospects and huge consumption potential. However, there are many problems in the core links of traditional wolfberry paste processing technology, such as raw material treatment, boiling, and preparation, which seriously hinder the improvement of product quality and the high-quality development of the industry.

[0003] Defects in raw material treatment: uneven component distribution and poor stability

[0004] Traditional technology only simply washes and crushes wolfberries, ignoring the hydrophobic barrier effect of the wax layer on their surface, resulting in difficult penetration of water and components. At the same time, due to density differences, the internal oils of wolfberries are prone to aggregation and stratification in subsequent processing, with the oils floating to the surface and the wax coating some components, causing the system to be uneven and directly affecting the product stability and sensory quality.

[0005] Disadvantages of boiling process: high temperature destroys nutrients and side reactions get out of control

[0006] Traditional boiling uses atmospheric pressure and high temperature (≥90°C) for long-term boiling. Although it can concentrate the juice, it seriously destroys heat-sensitive components. Vitamin C, flavonoid compounds, etc. are oxidized and decomposed at high temperatures, and their biological activities are significantly reduced. In addition, high temperatures trigger excessive Maillard reactions between sugars and amino acids, resulting in too dark product color, burnt smell, and at the same time exacerbating oil separation and stratification, shortening the shelf life and increasing the risk of deterioration.

[0007] Limitations of preparation technology: insufficient emulsification and quality deterioration

[0008] The preparation process relies on simple stirring and is difficult to solve the problem of oil-water two-phase separation of wolfberry paste. The oils, waxes, and polysaccharides in wolfberries form a complex interfacial system, and traditional technology cannot achieve uniform emulsification. Problems such as oil layer floating and paste crystallization and hardening frequently occur during storage, resulting in uneven distribution of nutritional components and rough taste, seriously weakening the competitiveness of the product.

[0009] Challenges in the application of emulsification and homogenization: insufficient adaptability of equipment and process

[0010] Although emulsification and homogenization technology can improve food stability, it faces multiple bottlenecks in the processing of wolfberry paste:

[0011] 1. Equipment limitations: General equipment is not designed for the unique components of wolfberries (wax layer, special oil structure), with low emulsification efficiency and unable to solve the stratification problem;

[0012] 2. Process rigidity: The existing homogenization process is single and cannot adapt to the dynamic changes of materials (such as the increase in viscosity in the later stage of boiling). Excessive homogenization destroys nutrients, while insufficient homogenization results in incomplete emulsification.

[0013] 3. Production limitations: The lack of special equipment leads to inaccurate control of parameters such as temperature, pressure, and stirring speed. During large-scale production, the stability is poor and the yield of good products is low.

[0014] Therefore, it is urgent to develop a stable blending method for wolfberry paste based on emulsification and homogenization treatment. Summary of the Invention

[0015] The present invention provides a stable blending method for wolfberry paste based on emulsification and homogenization treatment. By means of low-temperature grinding, the excellent initial state of raw materials is ensured. Through segmented boiling, the effective components are fully dissolved and the destruction of nutrients is reduced. The innovative emulsification and homogenization process solves the stability problem. Precise blending meets the taste and functional requirements. Finally, vacuum concentration realizes the shaping and preservation of the product. In the whole process, each link cooperates with each other and complements each other. The process parameters are dynamically adjusted according to the real-time state of the material, giving full play to the advantages of each link and achieving collaborative innovation at the technical level, creating a new and efficient production process mode in the field of wolfberry paste processing to solve the problems raised in the background technology.

[0016] The technical solution of the present invention is as follows:

[0017] A stable blending method for wolfberry paste based on emulsification and homogenization treatment, comprising the following steps:

[0018] S1. Pretreatment of raw materials: Select high-quality wolfberry fruits, drain the water after washing, and use a low-temperature grinding and crushing system to crush the wolfberry fruits to an appropriate particle size. This process helps the subsequent dissolution of effective components and at the same time avoids excessive destruction of the wolfberry cell structure, resulting in a large release of bitter substances.

[0019] S2. Boiling stage: Put the crushed wolfberries into a boiling pot and add pure water in two times. Boil under stirring and temperature control conditions through the batching and stirring system and the temperature control and pressure regulation system to obtain the primary boiling liquid and the secondary boiling liquid respectively. Combine the two boiling liquids and filter.

[0020] S3. Emulsification and homogenization treatment: Cool the combined boiling liquid to an appropriate temperature, add a compound emulsifier, first stir and mix at a low speed, and then successively perform primary homogenization and secondary homogenization through a homogenization valve with adjustable pressure in the emulsification and homogenization main machine to refine the particles and form a stable emulsion, ensuring stable and lasting emulsification effect.

[0021] S4. Blending and concentration: Add a thickener and a sweetener to the homogenized material, stir evenly, and concentrate to the specified solid content under vacuum conditions to obtain a stable wolfberry paste product.

[0022] As a technical solution of the present invention, the temperature of the low-temperature grinding and crushing in S1 is controlled below 10°C, and the crushing particle size range is 0.5-2mm.

[0023] As a technical solution of the present invention, the crushing system in S1 is equipped with a low-temperature grinding device, which can control the crushing temperature below 10°C and the crushing particle size is adjustable.

[0024] As a technical solution of the present invention, the boiling pot in S2 adopts a jacketed double-layer structure and a built-in adjustable speed stirring device for precise temperature control;

[0025] The batching and stirring system is equipped with an accurate batching metering device and an adjustable speed stirrer. The batching metering device can accurately add auxiliary materials such as thickeners and sweeteners according to the requirements of the formula, and the adjustable speed stirring device can make the materials fully mixed during the preparation process to avoid instability caused by local concentration differences.

[0026] The temperature control and pressure regulation system realizes full-process temperature monitoring and regulation through temperature sensors and intelligent temperature control modules;

[0027] The specific process parameters of the boiling stage are:

[0028] First boiling: add 3-5 times the amount of water as the weight of wolfberry, control the temperature at 70-85℃, stir and boil for 1-2 hours;

[0029] Second boiling: add 2-3 times the amount of water as the weight of wolfberry, control the temperature at 60-75℃, stir and boil for 0.5-1 hour.

[0030] As a technical solution of the present invention, the emulsifying homogenizing main unit in S3 is equipped with a two-stage pressure-adjustable homogenizing valve, the first-stage homogenizing pressure is 15-25MPa, the second-stage homogenizing pressure is 30-50MPa, and a high-speed shear flow channel design is adopted internally;

[0031] The composite emulsifier is a mixture of monoglyceride and sucrose ester, the mass ratio of the two is 1:1-1:2, and the total addition amount is 0.1%-0.5% of the mass of the boiled liquid.

[0032] As a technical solution of the present invention, the homogenizing valve in S3 is made of food-grade stainless steel, and the cavitation effect is used to enhance the emulsification effect to ensure uniform distribution of material particle size.

[0033] As a technical solution of the present invention, the specific process parameters of the emulsification homogenization treatment in S3 are:

[0034] The first-stage homogenization pressure is 15-25MPa, and the cycle is 2-3 times;

[0035] The secondary homogenization pressure is 30 - 50 MPa, and it cycles 2 - 3 times;

[0036] The homogenization temperature is controlled at 40 - 60 °C.

[0037] As a technical solution of the present invention, the thickener in S4 is xanthan gum, pectin and their mixtures, and the total addition amount is 0.05% - 0.2% of the mass of the material.

[0038] As a technical solution of the present invention, the sweetener in S4 is granulated sugar, honey and oligosaccharides, and the addition amount is adjusted according to the product requirements so that the soluble solid content of the final wolfberry paste is 50% - 70%.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] 1. Through the emulsification and homogenization process with adjustable two - stage pressure (the first stage is 15 - 25 MPa, and the second stage is 30 - 50 MPa) and the synergistic effect of the composite emulsifier (monoglyceride and sucrose ester), the present invention effectively refines the material particles, enables the oil - water phase to be fully fused and remain stable. This homogenization method with staged and differentiated pressures breaks through the limitations of traditional single homogenization or simple stirring and mixing, and can more effectively solve the problems of stratification and precipitation caused by components such as oil and wax in the wolfberry paste, greatly improving the stability of the product.

[0041] 2. By ensuring excellent initial state of raw materials through low - temperature grinding, fully dissolving active ingredients and reducing nutritional damage through staged boiling, solving the stability problem through the innovative emulsification and homogenization process, precisely formulating to meet taste and functional requirements, and finally realizing product forming and preservation through vacuum concentration, all links in the whole process cooperate with each other and complement each other. The process parameters are dynamically adjusted according to the real - time state of the material, giving full play to the advantages of each link, achieving collaborative innovation at the technical level, and creating a new and efficient production process mode in the field of wolfberry paste processing.

[0042] 3. Through the integrated equipment design (low - temperature crushing, jacketed boiling pan, intelligent temperature control system), the present invention realizes precise control of the whole process, reduces the loss and pollution risk of material transfer. The two - stage homogenization valve and special flow channel design enhance the shear and cavitation effects to ensure emulsification uniformity. The equipment is corrosion - resistant and easy to clean, suitable for large - scale production. Also, by integrating special equipment and functions such as vacuum concentration into one, the connection between each functional module is tight and they operate synergistically, abandoning the traditional mode of piecing together multiple scattered equipment in processing, reducing the loss, pollution risk and complexity of procedures during material transfer, and realizing efficient and stable processing of wolfberry paste from raw materials to finished products. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 It is the flow chart of the wolfberry paste preparation method of the present invention. Detailed implementation mode

[0044] The following further describes in detail the implementation mode of the present invention in conjunction with the attached drawings and embodiments. The following embodiments are used to illustrate the present invention, but cannot be used to limit the scope of the present invention.

[0045] As Figure 1 shown, Example 1

[0046] 1. Raw material pretreatment:

[0047] Select 500 g of fresh wolfberry fruits. After cleaning and draining, use a low-temperature grinding device (temperature ≤ 10 °C) to crush them to a particle size of 1.0 mm.

[0048] 2. Boiling stage:

[0049] First boiling: Add 1500 mL of pure water (3 times the mass of wolfberries), heat to 80 °C, stir and boil for 1.5 hours, and filter to obtain the primary boiling liquid;

[0050] Second boiling: Add 1000 mL of pure water (2 times the mass of wolfberries) to the residue, heat to 70 °C, stir and boil for 1 hour, filter to obtain the secondary boiling liquid, and combine the two boiling liquids. The total liquid volume is about 2000 mL.

[0051] 3. Emulsification and homogenization treatment:

[0052] After the boiling liquid is cooled to 50 °C, add a compound emulsifier (monoglyceride: sucrose ester = 1:1, total addition amount 0.3%), and stir and mix at low speed;

[0053] First-stage homogenization: Pressure 20 MPa, circulate 2 times; Second-stage homogenization: Pressure 40 MPa, circulate 2 times, and the homogenization temperature is 50 °C.

[0054] 4. Blending and concentration:

[0055] Add xanthan gum (0.1%) and honey (adjust the soluble solid content to 60%), and stir evenly;

[0056] Vacuum concentration (temperature 60 °C, vacuum degree -0.09 MPa) until the solid content ≥ 65% to obtain the finished wolfberry paste.

[0057] Example 2

[0058] 1. Raw material pretreatment:

[0059] The crushing particle size of wolfberries is 0.5 mm, and the others are the same as in Example 1.

[0060] 2. Boiling stage:

[0061] First boiling: The water addition amount is 4 times the mass of wolfberries, the temperature is 75 °C, and boil for 2 hours;

[0062] Second boiling: The water addition is 3 times the mass of the wolfberries, the temperature is 65 °C, and the boiling time is 0.5 hour.

[0063] 3. Emulsification and homogenization treatment:

[0064] The ratio of the composite emulsifier is 1:2, and the total addition amount is 0.5%; the primary homogenization pressure is 15 MPa, with 3 cycles; the secondary homogenization pressure is 30 MPa, with 3 cycles.

[0065] 4. Blending and concentration:

[0066] The thickener is pectin (0.15%), the sweetener is oligosaccharide (the soluble solid content is 55%), and it is concentrated to a solid content of 60%.

[0067] Example 3

[0068] 1. Raw material pretreatment:

[0069] The crushing particle size is 2.0 mm, and the others are the same as in Example 1.

[0070] 2. Boiling stage:

[0071] First boiling: The water addition is 5 times the mass of the wolfberries, the temperature is 85 °C, and the boiling time is 1 hour;

[0072] Second boiling: The water addition is 2.5 times the mass of the wolfberries, the temperature is 75 °C, and the boiling time is 1 hour.

[0073] 3. Emulsification and homogenization treatment:

[0074] The ratio of the composite emulsifier is 1:1.5, and the total addition amount is 0.1%; the primary homogenization pressure is 25 MPa, with 2 cycles; the secondary homogenization pressure is 50 MPa, with 2 cycles.

[0075] 4. Blending and concentration:

[0076] The thickener is a mixture of xanthan gum and pectin (0.2%), the sweetener is granulated sugar (the soluble solid content is 70%), and it is concentrated to a solid content of 70%.

[0077] Comparative Example 1

[0078] 1. Raw material pretreatment:

[0079] Low-temperature grinding was not adopted, and it was crushed at room temperature (25 °C) to a particle size of 1.0 mm.

[0080] 2. Boiling stage:

[0081] Single boiling, the water addition is 5 times the mass of the wolfberries, the temperature is 95 °C, and the boiling time is 3 hours.

[0082] 3. Emulsification and homogenization treatment:

[0083] Only primary homogenization was carried out (pressure 10 MPa, circulation 1 time), and no compound emulsifier was used.

[0084] 4. Blending and concentration:

[0085] No thickener was added, and it was directly concentrated to a solid content of 65%.

[0086] Result: An obvious oil layer floated on the surface of the finished product, the paste crystallized, and the stability was poor.

[0087] Comparative example 2

[0088] 1. Raw material pretreatment:

[0089] Low-temperature grinding was the same as in Example 1.

[0090] 2. Boiling stage:

[0091] It was boiled in two times, but the first temperature was 90 °C and the second temperature was 80 °C, both exceeding the scope of the present invention.

[0092] 3. Emulsification and homogenization treatment:

[0093] The homogenization pressure was uniformly 30 MPa (not in two stages), and the circulation was 3 times.

[0094] 4. Blending and concentration:

[0095] The addition amount of the thickener was 0.3% (exceeding the scope), and it was concentrated to a solid content of 75%.

[0096] Result: The color of the paste was too dark, there was a burnt smell, and the loss of nutrients was significant.

[0097] Wolfberry paste quality inspection process

[0098] Component aggregation, stratification and poor uniformity

[0099] Detection method:

[0100] Microscopic observation: Observe whether the distribution of oil and wax in the wolfberry paste is uniform through a microscope;

[0101] Centrifugation test: Centrifuge at 3000 r / min for 15 minutes and observe whether there is oil layer separation.

[0102] Detection of nutrients in wolfberry paste

[0103] Detection method:

[0104] HPLC analysis: Determine the contents of vitamin C and flavonoids and calculate the retention rate.

[0105] Color difference meter detection: Measure the color of the paste (the higher the L value, the lighter the color; the lower the a value, the more natural the red color).

[0106] Detection of oil-water separation and paste hardening caused by insufficient emulsification

[0107] Detection method:

[0108] Laser particle size analysis: Measure the particle size distribution, and D90 ≤ 5 μm is qualified;

[0109] Texture analyzer test: Determine the hardness of the paste (the hardness of Example 1 ≤ 50 N, and the hardness of Comparative Example 1 ≥ 80 N due to the absence of thickener);

[0110] Long-term storage experiment: Store at room temperature for 6 months and observe whether there is stratification or crystallization.

[0111] Detection of the qualified rate of wolfberry paste

[0112] Detection method:

[0113] Production batch consistency test: Continuously produce 10 batches, and detect the standard deviation of the stability, nutritional components and sensory indexes of the finished products;

[0114] Equipment efficiency evaluation: Compare the unit time output and the qualified rate of the traditional process and the process of the present invention.

[0115]

[0116] The wolfberry paste in Examples 1-3 has no stratification or crystallization phenomenon, remains a uniform paste after 6 months of storage at room temperature, the retention rate of vitamin C ≥ 85%, the retention rate of flavonoids ≥ 90%, the product has a bright color, a delicate taste, a moderate sweetness, and realizes precise temperature control and two-stage homogenization through special equipment, solving problems such as uneven emulsification and component damage in the traditional process, and is suitable for large-scale production; while in Comparative Examples 1-2, due to high temperature and excessive homogenization, the retention rate ≤ 50%, and obvious deterioration occurs within 1 month. The paste of Comparative Example 1 is rough, and the flavor of Comparative Example 2 deteriorates;

[0117] It can be seen from the above that through the synergistic effect of the two-stage pressure-adjustable emulsification and homogenization process and the composite emulsifier, the material particles are refined to a uniform distribution, completely solving the layering problems such as oil floating and wax coating. The wolfberry paste in Examples 1-3 has no layering or crystallization after 6 months of storage at room temperature, and its stability is significantly better than that of the traditional process. Also, through low-temperature grinding, the destruction of heat-sensitive components is reduced, and segmented temperature-controlled boiling reduces the loss of vitamin C and flavonoids. The retention rates of the two in the examples are respectively ≥85% and ≥90%. Combined with vacuum low-temperature concentration and precise formulation, the product has a bright color and a delicate taste, avoiding the burnt smell and color deterioration of the traditional process. Moreover, the integrated equipment realizes precise control of the whole process, reducing the material loss by 15%. The two-stage homogenization valve and the special flow channel design enhance the emulsification effect through high-speed shearing and cavitation effects. The equipment is corrosion-resistant and easy to clean, with a good product rate of ≥95% and a 30% increase in production efficiency. Abandoning the traditional mode of piecing together dispersion equipment, it realizes efficient and stable processing of the whole process from raw materials to finished products, providing reliable technical support for the industrial production of wolfberry paste.

[0118] The embodiments of the present invention are given for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.

Claims

1. A stable preparation method of wolfberry paste based on emulsification and homogenization treatment, characterized in that, It includes the following steps: S1. Raw material pretreatment: Select high-quality wolfberry fruits, drain the water after washing, and use a low-temperature grinding and crushing system to crush the wolfberry fruits to an appropriate particle size; S2. Boiling stage: Put the crushed wolfberries into a boiling pot and add purified water in two batches. Boil under stirring and temperature control conditions through the batching and stirring system and the temperature control and pressure regulation system to obtain the primary boiling liquid and the secondary boiling liquid respectively. Combine the two boiling liquids and filter; S3. Emulsification and homogenization treatment: Cool the combined boiling liquid to an appropriate temperature, add a compound emulsifier, first stir and mix at a low speed, and then sequentially perform first-stage homogenization and second-stage homogenization through a homogenization valve with adjustable pressure in the emulsification and homogenization main machine to refine the particles and form a stable emulsion; S4. Blending and concentration: Add a thickener and a sweetener to the homogenized material, stir evenly, and concentrate to the specified solid content under vacuum conditions to obtain a stable wolfberry paste product.

2. The stable formulation method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, characterized in that: In S1, the temperature of the low-temperature grinding and crushing is controlled below 10°C, and the crushing particle size range is 0.5 - 2 mm.

3. The stable blending method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, characterized in that: In S1, the crushing system is equipped with a low-temperature grinding device.

4. The stable blending method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, wherein: In S2, the boiling pot adopts a jacketed double-layer structure and is internally equipped with a stirrer with adjustable speed; The batching and stirring system is equipped with an accurate batching metering device and a stirrer with adjustable speed; The temperature control and pressure regulation system realizes full-process temperature monitoring and regulation through a temperature sensor and an intelligent temperature control module; The specific process parameters of the boiling stage are: The first boiling: The water addition amount is 3 - 5 times the mass of the wolfberries, the temperature is controlled at 70 - 85°C, and stir and boil for 1 - 2 hours; The second boiling: The water addition amount is 2 - 3 times the mass of the wolfberries, the temperature is controlled at 60 - 75°C, and stir and boil for 0.5 - 1 hour.

5. The stable blending method of wolfberry paste based on emulsification and homogenization treatment as described in claim 1, characterized in that: In S3, the emulsification and homogenization main machine is equipped with a homogenization valve with two-stage adjustable pressure. The first-stage homogenization pressure is 15 - 25 MPa, and the second-stage homogenization pressure is 30 - 50 MPa. The internal design adopts a high-speed shear flow channel; The compound emulsifier is a mixture of monoglyceride and sucrose ester, and the mass ratio of the two is 1:1 - 1:2, and the total addition amount is 0.1% - 0.5% of the mass of the boiling liquid.

6. The stable preparation method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, characterized in that: In S3, the material of the homogenization valve is food-grade stainless steel, and the cavitation effect is used to enhance the emulsification effect to ensure uniform particle size distribution of the material.

7. The stable blending method of wolfberry paste based on emulsification and homogenization treatment as described in claim 1, wherein: The specific process parameters of the emulsification and homogenization treatment in S3 are: The first-stage homogenization pressure is 15 - 25 MPa, and it circulates 2 - 3 times; The second-stage homogenization pressure is 30 - 50 MPa, and it circulates 2 - 3 times; The homogenization temperature is controlled at 40 - 60°C.

8. The stable blending method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, characterized in that: In S4, the thickener is xanthan gum, pectin and their mixture, and the total addition amount is 0.05% - 0.2% of the mass of the material.

9. The stable blending method of wolfberry paste based on emulsification and homogenization treatment according to claim 1, characterized in that: In S4, the sweetener is white granulated sugar, honey and oligosaccharides, and the addition amount is adjusted according to product requirements to make the soluble solid content of the final wolfberry paste 50% - 70%.

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