Fresh Chinese wolfberry fruit primary pulp rich in high-value active ingredients and production method of fresh Chinese wolfberry fruit primary pulp
By using a grinding-pulsed electric field circulation process and a segmented sterilization process, the problem of nutrient loss in goji berry juice in existing technologies has been solved, maximizing the nutritional and efficacy value of fresh goji berries and improving the nutritional content and taste of goji berry juice.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- YINCHUAN TAIFENG BIOLOGY TECH CO LTD
- Filing Date
- 2026-02-06
- Publication Date
- 2026-04-24
AI Technical Summary
Current goji berry pulp processing technology results in significant loss of nutrients and poor taste, failing to maximize the preservation of the nutritional and health benefits of fresh goji berries.
The process employs a grinding-pulsed electric field cyclic treatment, combined with segmented sterilization, including pretreatment, low-temperature precooling, ultraviolet sterilization, multi-stage grinding, and pulsed electric field treatment, to gradually refine the wolfberry cells and release nutrients, combined with low-temperature short-time sterilization.
It significantly improves the nutrient content and activity of goji berry juice, reduces sterilization temperature and time, maintains the color and taste of the juice, and enhances the uniformity and absorbability of nutrients.
Smart Images
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Figure SMS_2
Abstract
Description
Technical Field
[0001] This invention belongs to the field of wolfberry processing technology, specifically relating to a fresh wolfberry pulp rich in high-value active ingredients and its production method. Background Technology
[0002] Goji berries are a precious food and medicinal ingredient, rich in various active components, including goji polysaccharides, goji lycopene, total goji flavonoids, betaine, various vitamins, amino acids, trace elements, and minerals. They possess antioxidant, anti-tumor, anti-radiation, anti-inflammatory, immune-regulating, free radical scavenging, lipid-regulating, blood sugar-lowering, anti-aging, liver and kidney-tonifying, and vision-improving biological functions. Goji berry juice is a processed product made solely from fresh goji berries. It is produced through processes such as pulping, coarse filtration, homogenization, pasteurization, and bottling. Because fresh goji berry juice retains the natural flavor of fresh goji berries, has a refreshing taste, is rich in nutrients, and is convenient to drink, it has become a mainstream product in the emerging goji berry consumer market.
[0003] Currently, most known technologies in the goji berry pulp processing field employ traditional fruit and vegetable pulping processes. The core process generally involves "fresh fruit washing - crushing and pulping - colloid milling - preheating (pre-sterilization) - high-pressure homogenization - high-temperature sterilization - bottling." A significant problem with this approach is the deficiency in pulp preparation, primarily manifested in the use of a double-stage pulping process. The principle involves fresh goji berries being crushed by a high-speed rotating blade-shaped conical drum and then squeezed through a filter screen. This first stage separates the goji berry seeds, while the second stage separates the peel and pulp. Essentially, it's "crushing + filtering," primarily aiming to remove 100% of the goji berry seeds. However, this process also carries away some of the peel and pulp, which is rich in nutrients such as lycopene and dietary fiber. The resulting pulp has a large particle size (150-250µm), requires a sterilization temperature as high as 98℃ for up to 60 minutes, results in a dark brown color, and produces a burnt, bitter, or cooked taste. Significant nutrient loss occurs, failing to maximize the nutritional and health benefits of fresh goji berries. Summary of the Invention
[0004] Based on this, this application provides a fresh wolfberry pulp rich in high-value active ingredients and its production method to solve the technical problem that the preparation of wolfberry pulp in the prior art cannot maximize the nutritional and efficacy value of fresh wolfberry fruit.
[0005] The technical solution to the above-mentioned technical problems in this application is as follows: A method for producing fresh goji berry juice rich in high-value active ingredients includes the following steps: S10. Pretreatment: Pretreatment of fresh wolfberries; S20. Pulping: Pre-treated fresh goji berries are crushed and pulped using a pulping machine to obtain raw pulp; S30. Grinding: The raw pulp is fed into a grinding machine for grinding to obtain wolfberry pulp; S40. Pulsed electric field treatment: The wolfberry slurry is subjected to pulsed electric field treatment; S50. Repeat steps S30 and S40 above 1 to 6 times to obtain fresh goji berry juice; S60. The fresh goji berry pulp is sterilized and bottled to obtain the finished fresh goji berry pulp.
[0006] Preferably, in the above method, step S10, the pretreatment of fresh wolfberries includes: Pre-cooling: Quickly cool the fresh goji berries to 10~15℃; Ultraviolet physical sterilization: the ultraviolet wavelength is 200-280nm, the irradiation intensity is 20~30mW / cm², and the conveyor belt speed is 0.5~1.5m / s.
[0007] Preferably, in the above method, in step S30, the fine grinding gap of the grinding machine is 0.05~0.01mm.
[0008] Preferably, in the above method, the temperature of the grinding process in step S30 is 30~45℃.
[0009] Preferably, in the above method, in step S40, the conditions of the pulsed electric field are: pulsed electric field strength 8~16kJ / kg, and processing time 10~30min.
[0010] Preferably, in the above method, in step S50, steps S30 and S40 are repeated 2 to 3 times in sequence.
[0011] Preferably, in the above method, in step S50, each time step S30 is repeated, the fine grinding gap of the grinding machine is reduced by 0.01~0.02mm compared to the previous time.
[0012] Preferably, in the above method, in step S50, the electric field strength decreases by 2 kJ / kg each time step S30 is repeated.
[0013] Preferably, in the above method, step S50, the sterilization is a tubular water bath sterilization, specifically including: Pre-sterilization section, wherein the pre-sterilization section conditions are: temperature 65~80℃, time 15~25min; Sterilization section: temperature 80~89℃, time 15~25min; Cooling phase: temperature 25~40℃, time 1~3min.
[0014] A fresh goji berry juice rich in high-value active ingredients is produced using the production method described above.
[0015] Compared with the prior art, this application has at least the following advantages: This application provides a fresh goji berry juice rich in high-value active ingredients and its production method. The core of the method lies in accelerating the dissolution and release of nutrients through grinding and pulsed electric field circulation treatment, significantly enhancing the uniformity, activity, and absorption of nutrients. Experiments show that the contents of flavonoids (0.41~0.45g / 100g), polysaccharides (0.54~0.57g / 100g), β-carotene (0.55~0.60mg / g), zeaxanthin (1.28~1.35mg / g), betaine (0.340~0.366g / 100g), and linoleic acid (0.052~0.057g / 100g) are all significantly higher than those of key nutrients in existing goji berry juice, maximizing the nutritional and efficacy value of fresh goji berries.
[0016] Simultaneously, the grinding-pulsed electric field circulation treatment also improves the sterilization efficiency, helps to reduce the sterilization temperature and time, ensures the thermal loss and oxidation changes of nutrients and active substances such as wolfberry polysaccharides, and increases the content of nutrients. Detailed Implementation
[0017] It should be noted that, unless otherwise specified, the embodiments and features described in the embodiments of this invention can be combined with each other. The technical solutions of this invention will be further described below in conjunction with the embodiments of this invention, and this invention is not limited to the specific implementation methods described below.
[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.
[0019] In one specific embodiment of this application, a method for producing fresh wolfberry juice rich in high-value active ingredients includes the following steps: S10. Pretreatment: Pretreatment of fresh wolfberries; Furthermore, the pretreatment of fresh wolfberries includes: Pre-cooling: Quickly cool the fresh goji berries to 10-15℃. Low temperature can slow down the respiration and enzymatic browning reaction of the fruit before juicing, thus preserving the nutrients, maintaining the flavor and color of the fruit to the greatest extent, and reducing the risk of microbial contamination. Goji berries at low temperature have relatively firm flesh, resulting in a more stable juice yield and reducing the problems of cloudy juice and layering caused by excessive pulp crushing.
[0020] Ultraviolet (UV) physical sterilization: UV wavelength 200-280nm, irradiation intensity 20-30mW / cm², conveyor belt speed 0.5-1.5m / s. Immediately after harvesting, fresh goji berries undergo UV physical sterilization. Preservation and storage conditions: Maintain a temperature of 10-15℃ under ventilated conditions.
[0021] Storage, transportation, preservation, and sterilization can inhibit the growth of pathogens on the surface of fresh goji berries, preventing spoilage during transportation and reducing the pressure of sterilization during downstream processing. Simultaneously, preservatives can be evenly sprayed onto the surface of pre-sterilized fresh berries to inhibit bacteria and prevent decay, regulate fruit respiration and ethylene production, delay moisture loss, softening of the flesh, and darkening of color, thus reducing post-harvest and post-transport losses.
[0022] S20. Pulping: Pre-treated fresh goji berries are crushed and pulped using a pulper to obtain raw pulp. Before pulping, the fresh goji berries undergo three washing processes: a first rinse with tap water, a second rinse with secondary purified water, and a third rinse with primary purified water. After draining and air-drying, the surface moisture is removed. The washing water temperature is 10-20℃. Depending on the actual needs, the raw pulp obtained from pulping fresh goji berries can be either whole goji berry pulp (without removing the seed skin) or whole goji berry pulp (without removing the seed skin). The pulper is an integrated crushing and filtering machine. By adjusting the speed and screen aperture, 100% of the goji berry seeds and a small amount of residue and skin are filtered out to obtain the pulp, which is called goji berry raw pulp. Conversely, by adjusting the speed and screen aperture, the fresh goji berries are directly crushed without filtration to remove the goji berry seeds and skin residue, resulting in a pulp called whole goji berry raw pulp.
[0023] S30. Grinding: The raw pulp is fed into a grinding machine for grinding to obtain wolfberry pulp; Preferably, the grinding gap of the grinding mill is 0.05~0.01mm, the temperature of the grinding process is 30~45℃, and the particle size of the slurry obtained by grinding is 18~60μm.
[0024] S40. Pulsed electric field treatment: The wolfberry slurry is subjected to pulsed electric field treatment; Furthermore, the conditions for the pulsed electric field are: pulsed electric field strength 8~16 kJ / kg, and processing time 10~30 min. In actual production, the intensity of the pulsed electric field and the processing time are determined based on the particle size of the wolfberry pulp. In this application, the pulsed electric field processor is preferably configured with a processing capacity of 3~5 tons per hour.
[0025] S50. Repeat steps S30 and S40 1 to 6 times to obtain fresh goji berry juice; that is, each grinding is followed by a pulsed electric field treatment, which constitutes one cycle, and the cycle is repeated 1 to 6 times. Further, repeat steps S30 and S40 2 to 3 times, that is, repeat the cycle 2 to 3 times.
[0026] Preferably, in each repetition of step S30, the grinding gap of the grinder is reduced by 0.01~0.02 mm compared to the previous cycle, and the electric field strength is reduced by 2 kJ / kg. For example, if the initial grinding gap of the grinder is 0.05 mm and the electric field strength is 16 kJ / kg, then in the next cycle, the grinding gap of the grinder is reduced by 0.01~0.02 mm, or 0.03~0.04 mm, and the electric field strength is reduced by 2 kJ / kg, or 14 kJ / kg.
[0027] In this application, the cleaned fresh goji berries are directly fed into a fine grinding process, maximizing the retention of the original pulp's nutrients while ensuring a smooth texture. They are then further processed using an electric pulse field device. By applying a pulsed electric field to the raw materials, an irreversible electroporation effect occurs in the cell wall membranes, enhancing the cell wall breaking effect and accelerating the rapid dissolution of intracellular nutrients. Through a cycle of grinding → pulsed electric field → grinding → pulsed electric field, the nutrients in the goji berries are fully extracted and released, resulting in a fresh goji berry pulp with a good taste, uniform color, stable form, and rich in highly nutritious and active ingredients.
[0028] After 1-6 cycles of grinding and pulsed electric field treatment, the goji berry seeds, skin, and pulp are refined through progressive grinding. The pulsed electric field then provides intramolecular kinetic energy, releasing this energy. In this way, grinding is like opening the shell, and the pulsed electric field further provides energy, allowing the nutrients to be released actively. Simultaneously, the multi-stage grinding and pulsed electric field circulation maximize the refinement, extraction, and homogenization of nutrients, effectively improving sterilization efficiency, reducing sterilization risks, and enabling low-temperature, short-time pasteurization.
[0029] S60. The fresh goji berry pulp is sterilized and bottled to obtain the finished fresh goji berry pulp.
[0030] Preferably, in the above method, in step S50, the sterilization is a tubular water bath sterilization, specifically including: a pre-sterilization section, the conditions of which are: temperature 65~80℃, time 15~25min; a sterilization section, temperature 80~89℃, time 15~25min; and a cooling section, temperature 25~40℃, time 1~3min.
[0031] This application adopts a segmented sterilization process to reduce the damage of temperature to the goji berry juice and preserve the fresh color and taste of the juice to the greatest extent.
[0032] The filling process technology can be adjusted according to the cleanliness conditions of the filling environment and the specifications. It can be aseptic cold filling (filling temperature ≤40℃). Conversely, it can be hot filling (i.e., filling temperature 82~88℃), kept warm for 25 minutes, and then cooled to room temperature ≤40℃.
[0033] In another specific embodiment of this application, a fresh wolfberry juice rich in high-value active ingredients is prepared by the production method of fresh wolfberry juice rich in high-value active ingredients as described above.
[0034] As a preferred method, the goji berries undergo pretreatment before grinding. This involves washing, cleaning, and removing impurities from the fresh goji berries, followed by rapid cooling to 10-15°C. Experiments show that the preparation method described in this application, particularly the core process of "multi-stage grinding-pulse electric field treatment," can increase the nutrient content in the goji berry pulp. The flavonoid content is 0.41-0.45 g / 100g, the polysaccharide content is 0.54-0.57 g / 100g, the β-carotene content is 0.55-0.60 mg / g, the zeaxanthin content is 1.28-1.35 mg / g, the betaine content is 0.340-0.366 g / 100g, and the linoleic acid content is 0.052-0.057 g / 100g, all significantly higher than the nutrient content in existing goji berry pulp, thus maximizing the nutritional and efficacy value of fresh goji berries.
[0035] It is worth noting that the process temperature and process time involved in the above embodiments are all temperatures or times used in the experiment. Any reasonable adjustments made by those skilled in the art based on the process temperature and process time provided by the present invention, within the error range, should be included within the protection scope of the present invention.
[0036] The technical solution and effects of the present invention will be further illustrated below through specific embodiments.
[0037] 1. Experimental Materials and Methods The wolfberries used in the experiment came from Zhongning County, Ningxia Hui Autonomous Region, and were named Ningqi No. 7.
[0038] Testing standards: Flavonoids: Technical Guidelines for the Testing and Evaluation of Physicochemical and Hygienic Indicators of Health Foods (2020 Edition); Polyphenols: T / NAIA 097-2021; Lycium barbarum polysaccharides: GB / T 18672-2014; Protein: GB 5009.5-2016; β-carotene: 5009.83-2016; Zeaxanthin: T / NAIA 0122-2022; Betaine: NY / T 2947; Linoleic acid: GB5009.168-2016.
[0039] Detection instruments: UV-1780 visible spectrophotometer, HD-KN2 automatic Kjeldahl nitrogen analyzer, 1260-high performance liquid chromatograph, 789013-gas chromatograph, Bettersize2600 laser particle size analyzer (wet method).
[0040] 2. Comparative Example Preparation of wolfberry puree using existing technology: After washing, cleaning, and sorting to remove impurities, mature goji berries are rapidly cooled to 10℃ and then subjected to ultraviolet (UV) physical sterilization: UV wavelength 250nm, irradiation intensity 25mW / cm², conveyor belt speed 1m / s. A double-stage pulping process is then performed with the following parameters: Stage I: 960rpm, 1.2mm screen aperture, to remove goji berry seeds; Stage II: 1440rpm, 0.8mm screen aperture, to remove goji berry skin and pulp, yielding a goji berry pulp containing juice. This pulp is then subjected to a colloid mill, with the mill speed adjusted to 2940r / min and the tooth gap adjusted to 0.2mm to obtain a final slurry. The slurry is preheated to 85℃ and homogenized under a pressure of 45 MPa, followed by high-temperature sterilization at 90±1℃ for 35 minutes to obtain the raw goji berry pulp.
[0041] 3. Example 1 After washing, cleaning, and sorting to remove impurities, the mature goji berries are rapidly cooled to 10℃ and then subjected to ultraviolet (UV) physical sterilization: UV wavelength 250nm, irradiation intensity 25mW / cm², conveyor belt speed 1m / s. A double-stage pulping process is then performed with the following parameters: Stage I: 960rpm, 1.2mm screen aperture, to filter out goji berry seeds; Stage II: 1440rpm, 0.8mm screen aperture, to filter out goji berry skin and residue, yielding a goji berry pulp (raw pulp). The raw pulp is then quantitatively fed into a grinder at a controlled temperature of 40℃, and ground according to the following grinding scheme: Sample 1: 1 grinding cycle, with a fine grinding gap of 0.05 mm; Sample 2: Grinding was performed twice, with a gap of 0.05 mm for the first fine grinding and 0.04 mm for the second fine grinding. Sample 3: Grinding was performed three times. The first fine grinding gap was 0.05 mm, the second fine grinding gap was 0.04 mm, and the third fine grinding gap was 0.03 mm. Sample 4: Grinding was performed 4 times. The gap was 0.05 mm for the first fine grinding, 0.04 mm for the second fine grinding, 0.03 mm for the third fine grinding, and 0.02 mm for the fourth fine grinding. The ground goji berry pulp is then processed to obtain goji berry slurry. The goji berry slurry undergoes segmented sterilization: pre-sterilization stage: 70℃, 20 min; sterilization stage: 85℃, 20 min; cooling stage: 30℃, 2 min. The mixture is then bottled to obtain raw goji berry syrup.
[0042] The fineness and nutritional components of the wolfberry pulp obtained by the above method were tested, and the results are as follows: Table 1. Results of grinding fineness and nutritional composition analysis of wolfberry pulp.
[0043] It is worth noting that the smaller the D50 and D90 values, the smaller the overall particle size in the system, the slower the particle settling velocity, the better the system stability, and the less obvious the stratification. The smaller the ratio of D90 to D50, the narrower the particle size distribution and the more uniform the system. D50 (median particle size) reflects the "average size" of the particles, representing that 50% of the particles in the particle group are smaller than it. D90 (90% particle size) reflects the "upper limit of large particles" in the particle group, representing that 90% of the particles in the entire system are smaller than it. As can be seen from the table above, with the increase of grinding times, the D50 and D90 values gradually decrease, the dispersibility and uniformity of the goji berry juice gradually improve, the stratification phenomenon is significantly reduced, and the content of various nutrients also shows an increasing trend. Sample 4 has the smallest D50 and D90, indicating that its particles are the finest, but the ratio between the two is relatively large, indicating that the particle size is not uniform. Furthermore, excessively fine particles are prone to agglomeration, which negatively impacts dispersibility and uniformity. The nutrient content is not significantly different from that of samples ground three times, and some indicators even show a decrease. The comparative sample and sample 1 have large particle sizes, making them prone to aggregation and exhibiting the worst dispersibility. Their ratio is also high, resulting in a wide particle size distribution and poor uniformity. Data shows that sample 3 has a moderate ratio and a smaller absolute particle size, exhibiting relatively higher fineness and dispersibility. Overall, the goji berry pulp ground three times demonstrates superior dispersion uniformity and nutrient content.
[0044] 4. Example 2 The other steps are the same as in Example 1, except that: The raw pulp is sequentially fed into a grinder for grinding. The resulting goji berry pulp is then passed through a closed pipeline into a pulse electric field processor (specification: processing capacity of 4 tons per hour). The grinding and pulse electric field treatment are alternately cycled three times to obtain goji berry pulp. Grinding and pulsed electric field treatment were carried out according to the following scheme: Sample 5: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 16 kJ / kg, and a treatment time of 10 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 30 min. Sample 6: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 16 kJ / kg, and a treatment time of 20 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 20 min. Sample 7: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 16 kJ / kg, and a treatment time of 30 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 10 min. Sample 8: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 10 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 30 min. Sample 9: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 20 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 20 min. Sample 10: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 14 kJ / kg, and a treatment time of 30 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 10 min. Sample 11: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 10 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 8 kJ / kg, and a treatment time of 30 min. Sample 12: 3 grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 20 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 8 kJ / kg, and a treatment time of 20 min. Sample 13: Three grinding and pulsed electric field treatments were performed. The first fine grinding had a gap of 0.05 mm, a pulsed electric field strength of 12 kJ / kg, and a treatment time of 30 min. The second fine grinding had a gap of 0.04 mm, a pulsed electric field strength of 10 kJ / kg, and a treatment time of 20 min. The third fine grinding had a gap of 0.03 mm, a pulsed electric field strength of 8 kJ / kg, and a treatment time of 10 min.
[0045] The fineness and nutritional components of the wolfberry pulp obtained by the above method were tested, and the results are as follows: Table 2. Nutritional composition analysis results of fresh wolfberry juice
[0046] Please refer to the table above. When multiple grinding processes are combined with pulsed electric field treatment, the nutrient content of the resulting wolfberry juice is significantly higher than that of the existing technology and sample 3 without pulsed electric field treatment. This indicates that the combined treatment of "three grinding processes + pulsed electric field" can more effectively release or retain the nutrients in the wolfberry juice, thus improving the overall nutritional value of the juice. Among them, samples 5 to 7 were treated with a first pulsed electric field intensity of 16 kJ / kg. It can be seen that the nutrient content of the fresh wolfberry juice of sample 5, which was treated with three electric field pulses for 10 min-20 min-30 min respectively, was slightly higher than that of sample 6 (20 min-20 min-20 min) and sample 7 (30 min-20 min-10 min).
[0047] Samples 8 to 10 were treated with a first pulse electric field intensity of 14 kJ / kg. It can be seen that the fresh wolfberry juice with the treatment method of three electric field pulses of 20 min-20 min-20 min had the highest nutrient content, indicating that the corresponding specific process parameters (pulse electric field intensity and treatment time) were the most effective in promoting nutrient release.
[0048] Samples 11 to 13 were treated with a first pulse electric field intensity of 12 kJ / kg. It can be seen that the nutritional content of fresh wolfberry juice treated with three electric field pulses of 30 min-20 min-10 min was slightly higher than that of sample 11 (10 min-20 min-30 min) and sample 12 (20 min-20 min-20 min).
[0049] Furthermore, the nutritional content of fresh goji berry pulp was generally higher when the first pulsed electric field treatment intensity was 14 kJ / kg (samples 8 to 10) than when the first pulsed electric field treatment intensity was 16 kJ / kg (samples 5 to 7) and 12 kJ / kg (samples 11 to 13). This indicates that appropriate pulsed electric field treatment intensity and treatment time can fully extract and dissolve the nutrients in goji berries into the goji berry pulp. In particular, the highest nutrient content was observed in the fresh goji berry pulp after three pulsed electric field treatments: first 14 kJ / kg for 20 min, second 12 kJ / kg for 20 min, and third 10 kJ / kg for 20 min.
[0050] In summary, the wolfberry pulp product prepared in this application can be directly marketed as an end-consumer product, or supplied as a basic raw material to downstream food companies for processing fermented beverages, compound beverages, meal replacement powders, and baked goods. Active ingredients such as wolfberry polysaccharides and lycopene can also be extracted through extraction processes. Some manufacturers can further concentrate and dry the pulp to obtain concentrated wolfberry pulp juice or freeze-dried powder, which can be added as a core ingredient to various functional foods to enhance the nutritional efficacy and market competitiveness of the products.
[0051] The core technology modules of this invention (pre-treatment physical sterilization, low-temperature pretreatment, and segmented sterilization) can be reused for the processing of pulps from other easily oxidized and perishable berries such as blueberries, mulberries, and sea buckthorn. By adjusting key parameters to adapt to the characteristics of different berries, a single set of equipment can be compatible with the processing of multiple berries, reducing equipment investment costs for enterprises and expanding product categories.
[0052] This invention utilizes electrical pulse technology to promote the disruption of plant cell walls and the dissolution of nutrients. This technology can be applied to the pretreatment stage of extracts, improving the dissolution rate of active ingredients by optimizing pulse disruption parameters, thus fully extracting the effective components from medicinal herbs and plant-derived raw materials. Combined with aseptic filling, this avoids raw material contamination. The resulting high-purity, sterile extract can be directly supplied to raw material suppliers for the development of health foods, food-medicine homology products, cosmetics, and more.
[0053] The above embodiments merely illustrate several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.
Claims
1. A method for producing fresh wolfberry juice rich in high-value active ingredients, characterized in that, Includes the following steps: S10. Pretreatment: Pretreatment of fresh wolfberries; S20. Pulping: The pre-treated fresh goji berries are crushed and pulped by a pulping machine to obtain raw pulp; S30. Grinding: The raw pulp is fed into a grinding machine for grinding to obtain wolfberry pulp; S40. Pulsed electric field treatment: The wolfberry slurry is subjected to pulsed electric field treatment; S50. Repeat steps S30 and S40 above 1 to 6 times to obtain fresh goji berry juice; S60. The fresh goji berry pulp is sterilized and bottled to obtain the finished fresh goji berry pulp.
2. The method as described in claim 1, characterized in that, In step S10, the pretreatment of fresh wolfberries includes: Pre-cooling: Quickly cool the fresh goji berries to 10~15℃; Ultraviolet physical sterilization: the ultraviolet wavelength is 200~280nm, the irradiation intensity is 20-30mW / cm², and the conveyor belt speed is 0.5~1.5m / s.
3. The method as described in claim 1, characterized in that, In step S30, the fine grinding gap of the grinding machine in the grinding process is 0.05~0.01mm.
4. The method as described in claim 1, characterized in that, In step S30, the temperature of the grinding process is 30~45℃.
5. The method as described in claim 1, characterized in that, In step S40, the conditions for the pulsed electric field are: pulsed electric field strength 8~16kJ / kg, and processing time 10~30min.
6. The method as described in claim 1, characterized in that, In step S50, steps S30 and S40 are repeated 2 to 3 times.
7. The method as described in claim 1, characterized in that, In step S50, each time step S30 is repeated, the fine grinding gap of the grinding machine is reduced by 0.01~0.02mm compared to the previous time.
8. The method as described in claim 1, characterized in that, In step S50, each time step S30 is repeated, the electric field strength decreases by 2 kJ / kg compared to the previous time.
9. The method as described in claim 1, characterized in that, In step S50, the sterilization is a tubular water bath sterilization, specifically including: Pre-sterilization section, wherein the pre-sterilization section conditions are: temperature 65~80℃, time 15~25min; Sterilization section: temperature 80~89℃, time 15~25min; Cooling phase: temperature 25~40℃, time 1~3min.
10. A fresh wolfberry juice rich in high-value active ingredients, characterized in that, It is prepared by the production method of fresh wolfberry juice rich in high-value active ingredients as described in any one of claims 1 to 9.