Preparation method of wild ginseng (ground fruit) primary processing whole category and product

Abstract

The application discloses a preparation method and products of wild calyptrogona zizyphodarum (Diguo) primary processing full category, and belongs to the technical field of deep processing of wild and artificially cultivated plant resources. The application takes fresh fruits / fresh plants of wild calyptrogona zizyphodarum (Diguo) as raw materials, carries out exclusive fresh-keeping pretreatment according to the types of the raw materials, and then prepares fruit jam, fruit paste, dried fruits, preserved fruits and other full-category primary processing products through pure physical processing, and at the same time, the remaining resources are used to prepare organic fertilizer, so that no waste is generated in the primary processing link. The application defines the processing parameter intervals of the products, uses food-grade auxiliary medium throughout the whole process, has no chemical additives, has high proportion of product raw materials, and has stable quality; the organic fertilizer can be used for wild calyptrogona zizyphodarum (Diguo) planting, so that a planting and raising cycle is formed. The application covers all scenes of large-scale production and small-batch processing, and has simple and easy-to-implement process.

Description

Technical Field

[0001] This invention relates to the fields of deep processing of wild and artificially cultivated plant resources, food processing and ecological agriculture, specifically to a method and products for the primary processing of wild ground melon (ground fruit) of all categories. Background Technology

[0002] Wild jujube (Ficus pumila) is a wild and cultivated economic plant belonging to the genus Ficus of the Moraceae family. It possesses a unique aroma and is rich in nutrients. Existing technologies related to wild jujube (Ficus pumila) primarily focus on essential oil extraction and perfume preparation, with limited documentation on basic primary processed products such as jams, dried fruits, and fruit wines. Furthermore, there is a lack of specific pre-treatment processes for the primary processed raw materials, resulting in the perishability of fresh wild jujube (Ficus pumila) and poor quality stability of primary processed products. Simultaneously, the fruit residue and peels generated during primary processing are mostly discarded, leading to low resource utilization and the absence of a circular farming model. In addition, existing primary processing parameters are fixed, limiting their applicability to various production scenarios and lacking practical versatility, making it difficult to cover the full range of needs for both wild-collected and cultivated raw materials. Summary of the Invention

[0003] Raw material preservation pretreatment: Preservation processes are set up according to fresh fruit, fresh plants, and large-scale harvested raw materials, limiting preservation temperature, medium concentration and treatment time, and clearly defining the post-preservation processing time to maintain the freshness and aroma integrity of the raw materials.

[0004] Primary processing of all categories: covering jams, fruit pastes, dried fruits, preserved fruits, freshly squeezed juices, low-alcohol fermented fruit wines, and simple crude flavor extracts, with limited parameters such as processing temperature, solid content, and moisture content for each product, adaptable to different production conditions.

[0005] Utilization of processing residues: Collect primary processing residues by category, limit the ratio of residues to auxiliary materials, composting temperature and composting time, and prepare organic fertilizer that meets the organic matter content standards for reuse in wild melon (ground fruit) planting.

[0006] Full process specifications: Pure physical processing is adopted, the types of auxiliary media are limited, and no harmful organic solvents, artificial fragrances, or chemical preservatives are added, making it suitable for large-scale factories and small-batch farmer processing. Detailed Implementation

[0007] Example 1: Preparation of wild melon (ground fruit) jam and organic fertilizer from the residue Raw material processing: 10kg of fresh wild melon (ground fruit) is preserved for 2 days at 0~4℃ with a 1.5% chitosan coating. The surface moisture content is 6%. The fruit is washed and cleaned within 24 hours, and then crushed to 5~10mm. Jam preparation: Cook at 70℃ to concentrate to 30% solids, add 0.2% vitamin E, cool and fill, raw materials account for 90%; Residual materials utilization: Mix 2kg of fruit pomace with 4kg of straw and 2kg of livestock and poultry manure, compost at 55℃ for 20 days, crush and sieve to obtain organic fertilizer with 45% organic matter.

[0008] Example 2: Preparation of dried wild melon (ground fruit) (low temperature end) Raw material processing: 5kg of fresh wild melon (ground fruit), stored at 0~4℃ for 1 day under modified atmosphere, washed, cleaned, and sliced ​​into 5mm thin slices; Dried fruit preparation: dried at 35℃ to 12% moisture content, without sulfur fumigation, with raw materials accounting for 98%.

[0009] Example 3: Preparation of dried wild melon (ground fruit) (high temperature end)

[0010] Raw material processing: 5kg of fresh wild melon (ground fruit), stored at 0~4℃ for 1 day under modified atmosphere, washed, cleaned, and sliced ​​into 5mm thin slices; Dried fruit preparation: dried at 55℃ to 14% moisture content, without sulfur fumigation, with raw materials accounting for 97%.

[0011] Example 4: Preparation of low-alcohol fermented fruit wine from wild sweet potato (ground fruit)

[0012] Raw material processing: 8kg of fresh fruit, preserved with 1% chitosan for 3 days, pulped and filtered to obtain 6kg of original juice; Fermentation preparation: Inoculate with 0.5% natural fruit wine yeast, seal and ferment at 15℃ for 10 days, filter to obtain 8% fruit wine, with original juice accounting for 80%; Residual materials utilization: Mix fruit pomace with auxiliary materials and compost at 40℃ for 30 days to obtain organic fertilizer.

[0013] Example 5: Simple preparation of crude aroma extract from wild jujube (ground fruit) Raw material processing: 3kg of fresh plants, vacuum preserved at 0~2℃ for 5 days, then washed and broken into pieces to 10~15mm; Extraction and preparation: Soak in 30℃ warm water for 2 hours, with a material-to-liquid ratio of 1:5, and filter through gauze to obtain crude aroma extract.

Claims

1. A method for preparing primary processed products of wild ground melon (ground fruit) and comprehensively utilizing processing residues, characterized in that, Using fresh wild melon (ground fruit) fruit / plants as raw materials, the products undergo a pre-treatment process for preservation, followed by cleaning and impurity removal, and then processed using purely physical methods to obtain primary processed products. The residues generated during processing are used to prepare organic fertilizer. The pre-treatment process is described according to the type of raw material: fresh fruit is preserved by coating with 1% to 2% chitosan at 0~4℃; fresh plants are preserved by vacuum refrigeration at 0~2℃; and raw materials harvested on a large scale are preserved by modified atmosphere packaging with 5% to 8% CO2 at 0~4℃ for 1 to 12 hours. The primary processed products include one or more of the following: jam, paste, dried fruit, preserves, freshly squeezed juice, low-alcohol fermented fruit wine, and simple crude flavoring liquid. The entire processing uses only water, edible sugar, and edible ethanol as food-grade auxiliary media, and contains no harmful organic solvents, no artificial flavorings, and no chemical preservatives.

2. The method according to claim 1, characterized in that, When preparing jam / paste, the mixture is crushed and then cooked and concentrated in different temperature zones: jam is concentrated at 60~80℃ to a solid content of 25%~35%, and paste is concentrated at 80~95℃ to a solid content of ≥45%. 0.01~0.5% natural antioxidants can be added.

3. The method according to claim 1, characterized in that, When preparing dried fruit / preserved fruit, low-temperature drying or natural air drying is used: dried fruit is dried at 35~55℃ to a moisture content of 8%~15%, and preserved fruit is dried at 45~65℃ to a moisture content of 10%~18%, with no sulfur fumigation treatment throughout the process.

4. The method according to claim 1, characterized in that, When preparing low-alcohol fermented fruit wine, natural yeast is used for fermentation at a temperature of 12-30℃, and the alcohol content is controlled at 3-12 degrees. When preparing simple crude aroma extract, the wine is extracted by soaking in warm water at 25-50℃ after crushing, and then filtered through gauze to obtain the aroma extract.

5. The method according to claim 1, characterized in that, The processing residue includes one or more of the following: fruit pomace, fruit peel, coarse fiber residue, and filter residue generated from the initial processing. The residue is mixed with straw / livestock manure at a mass ratio of 3:1 to 5:1 and composted at 20 to 65°C for 5 to 40 days. After composting, the residue is crushed and sieved to obtain organic fertilizer with an organic matter content of ≥40%.

6. The method according to claim 1, characterized in that, After preservation pretreatment, the raw materials need to enter the primary processing stage within 24 hours. Raw materials that are not processed in time should be refrigerated at 0~4℃, and the surface moisture content of the raw materials should be controlled at 5%~8%.

7. The primary processed product of wild melon (ground fruit) prepared according to any one of claims 1 to 6, characterized in that, Wild radish (ground fruit) raw materials account for ≥80% of jam / fruit paste, wild radish (ground fruit) raw materials account for ≥95% of dried fruit / preserved fruit, and wild radish (ground fruit) original juice accounts for ≥70% of freshly squeezed juice and low-alcohol fermented fruit wine.

8. The pre-processed product according to claim 7, characterized in that, It can be sold directly as food, or used as a raw material for downstream deep processing in the fields of food, daily chemicals, and cultural and creative fragrances; the organic fertilizer described in claim 5 can be used directly in agriculture, or it can be compounded with compound fertilizer to form a special fertilizer for wild melon (ground fruit), which can be reused for the planting of wild melon (ground fruit) to form a planting and breeding cycle.