CN104472666A - Desulfurization processing method of dried wolfberry - Google Patents
Desulfurization processing method of dried wolfberry Download PDFInfo
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- CN104472666A CN104472666A CN201410656622.XA CN201410656622A CN104472666A CN 104472666 A CN104472666 A CN 104472666A CN 201410656622 A CN201410656622 A CN 201410656622A CN 104472666 A CN104472666 A CN 104472666A
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Abstract
The invention relates to a processing method of dried wolfberry and in particular relates to a desulfurization processing method of dried wolfberry, wherein the method can effectively prevent sulfur dioxide from exceeding the standard and ensure the sensory quality of the dried wolfberry. The desulfurization processing method of dried wolfberry mainly comprises the following processing steps: (1) placing the dried wolfberry into a desulfurizing agent aqueous solution in the weight ratio of 5-15% and carrying out rinsing, wherein the desulfurizing agent aqueous solution is prepared from the following components in weight percentage: 1.5-2.5% of glycerinum, 0.5-1.5% of calcium chloride, 0.1-0.2% of ascorbic acid and the balance of water; by adding citric acid to adjust the PH value of the rinsing solution to be 2-2.2, the temperature of the desulfurizing agent aqueous solution is 20-25 DEG C and the rinsing time is 1-2min; and (2) drying with hot air. The method can effectively improve the desulfurization degree, the sensory quality of the dried wolfberry can be ensured while desulfurization is carried out, the flexibility of the fruit is improved and the breakage rate of the fruit is low.
Description
Technical field
The present invention relates to a kind of processing method of dried fruit of lycium barbarum, especially a kind of desulfurization processing method ensureing the dried fruit of lycium barbarum of dried fruit of lycium barbarum aesthetic quality while can effectively preventing sulfur dioxide from exceeding standard.
Background technology
Require in standard GB/T 18672 " matrimony vine " that sulfur dioxide maximum residue limit is 50mg/kg, its sulfur dioxide residual quantity is still largely higher than this standard after airing process for dried fruit of lycium barbarum, and sulfur dioxide residual quantity severe overweight is a large bottleneck of restriction dried fruit of lycium barbarum processing always.
In prior art in the application of dried fruit of lycium barbarum manufacturing enterprise desulfur technology, comparatively commonly use " calcium desulfurizing agent ", calcium agent desulfurization removes sulfur dioxide by limewash, and its principle is: Ca (OH)
2+ SO
2=CaSO3+H2O; 2CaSO
3+ O
2=2CaSO
4.By reaction, sulfur dioxide can be become the CaSO being slightly soluble in water
4, thus reach the object of desulfurization.This method desulfurized effect is not obvious, make its desulfurization reach abundant effect, but this can make matrimony vine sense organ be badly damaged by prolongation brew time or increase " desulfurizing agent " consumption.
The desulfuration processing method (as sulphur-fixing agent solid sulphur, hot water rinsing, high-temperature baking etc.) that some conditions are fiercer, although desulfurization can reach abundant effect, fruit embryo is badly damaged, as broken skin, junk, color and luster blackening etc.
Can be the sulfate harmless to health by sulfite oxidation at dried fruit of lycium barbarum surface sprinkling hydrogen peroxide, and successful, but hydrogen peroxide can be oxidized pigment, makes it fade, and simultaneous oxidation destroys nutritional labeling wherein.There is the risk that hydrogen peroxide residue exceeds standard simultaneously, the edible safety after processing can not be ensured.
Summary of the invention
The object of the present invention is to provide one effectively can improve desulfurization degree, while desulfurization, ensure dried fruit of lycium barbarum aesthetic quality, the pliability, the breakage rate that improve fruit are low, the desulfurization processing method of the dried fruit of lycium barbarum that desulfurization crudy is high.
The invention discloses a kind of desulfurization processing method of dried fruit of lycium barbarum, it is characterized in that mainly comprising following processing step:
(1) with the ratio of weight ratio 5-15%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 1.5 ~ 2.5%, calcium chloride 0.5 ~ 1.5%, ascorbic acid 0.1 ~ 0.2%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2 ~ 2.2, described desulfurization agent aqueous solution temperature is: 20 DEG C ~ 25 DEG C, rinsing time: 1 ~ 2min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 45 DEG C ~ 55 DEG C, hot-air seasoning time: 12h ~ 16h.
As preferred forms, by weight percentage, described desulfurizing agent composition: glycerine 2%, calcium chloride 1%, ascorbic acid 0.1%, surplus is water.
Method provided by the present invention is utilized to process for dried fruit of lycium barbarum, efficiently solve the problem that dried fruit of lycium barbarum sulfur content exceeds standard, in process, improve the quality of dry fruit, hole bad hematic acid is added in rinsing liquid, the color and luster of available protecting dry fruit can not blackening, add calcium chloride on the other hand, enhance the pliability of dry fruit, increase megalocarpous intensity, prevent the fruit of process broken, not broken at fruit, do not go out on the basis of sugar not brown stain, greatly prevent again the change of fruit color, further increase crudy, bulk devulcanization is effective, desulfurization degree can reach more than 80%, dried fruit of lycium barbarum sulfur dioxide residual quantity is made to meet the requirement of GB18672 " matrimony vine ", and its aesthetic quality can be ensured.
Compared with prior art, the present invention effectively can improve desulfurization degree, while desulfurization, ensure dried fruit of lycium barbarum aesthetic quality, and the pliability, the breakage rate that improve fruit are low, are the desulfurization processing methods of the dried fruit of lycium barbarum that a kind of desulfurization crudy is high.
Detailed description of the invention
Embodiment 1:
A desulfurization processing method for dried fruit of lycium barbarum, is characterized in that mainly comprising following processing step:
(1) with the ratio of weight ratio 5%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 1.5%, calcium chloride 0.5%, ascorbic acid 0.1%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2, described desulfurization agent aqueous solution temperature is: 20 DEG C, rinsing time: 1min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 45 DEG C, hot-air seasoning time: 16h.
Embodiment 2:
A desulfurization processing method for dried fruit of lycium barbarum, is characterized in that mainly comprising following processing step:
(1) with the ratio of weight ratio 10%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 2%, calcium chloride 1%, ascorbic acid 0.1%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2.1, described desulfurization agent aqueous solution temperature is: 22 DEG C, rinsing time: 2min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 48 DEG C, hot-air seasoning time: 14h.
Embodiment 3:
A desulfurization processing method for dried fruit of lycium barbarum, is characterized in that mainly comprising following processing step:
(1) with the ratio of weight ratio 12%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 2.2%, calcium chloride 0.8%, ascorbic acid 0.15%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2.2, described desulfurization agent aqueous solution temperature is: 24 DEG C, rinsing time: 1.5min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 52 DEG C, hot-air seasoning time: 13h.
Embodiment 4:
A desulfurization processing method for dried fruit of lycium barbarum, is characterized in that mainly comprising following processing step:
(1) with the ratio of percentage by weight 15%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 2.5%, calcium chloride 1.5%, ascorbic acid 0.2%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2, described desulfurization agent aqueous solution temperature is: 25 DEG C, rinsing time: 2min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 55 DEG C, hot-air seasoning time: 12h.
Claims (2)
1. a desulfurization processing method for dried fruit of lycium barbarum, is characterized in that mainly comprising following processing step:
(1) with the ratio of weight ratio 5-15%, dried fruit of lycium barbarum is put into desulfurization agent aqueous solution and carry out rinsing, described desulfurizing agent composition by weight percentage: glycerine 1.5 ~ 2.5%, calcium chloride 0.5 ~ 1.5%, ascorbic acid 0.1 ~ 0.2%, surplus is water, add citric acid again, rinsing liquid pH value is adjusted to: 2 ~ 2.2, described desulfurization agent aqueous solution temperature is: 20 DEG C ~ 25 DEG C, rinsing time: 1 ~ 2min;
(2) hot-air seasoning is adopted; Rinsing is completed the FRUCTUS LYCII pulled out through hot-air seasoning, hot-air seasoning temperature: 45 DEG C ~ 55 DEG C, hot-air seasoning time: 12h ~ 16h.
2. the desulfurization processing method of dried fruit of lycium barbarum as claimed in claim 1, is characterized in that by weight percentage, described desulfurizing agent composition: glycerine 2%, calcium chloride 1%, ascorbic acid 0.1%, surplus is water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656622.XA CN104472666A (en) | 2014-11-18 | 2014-11-18 | Desulfurization processing method of dried wolfberry |
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|---|---|---|---|
| CN201410656622.XA CN104472666A (en) | 2014-11-18 | 2014-11-18 | Desulfurization processing method of dried wolfberry |
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| CN201410656622.XA Pending CN104472666A (en) | 2014-11-18 | 2014-11-18 | Desulfurization processing method of dried wolfberry |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192711A (en) * | 2015-08-25 | 2015-12-30 | 宁夏早康枸杞股份有限公司 | Cured medlar and manufacturing method and application thereof |
| CN109198492A (en) * | 2018-09-20 | 2019-01-15 | 浙江工业大学 | A kind of remaining production method of reduction freezing shrimp meat sulfite salt and device |
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| CN1593164A (en) * | 2003-09-08 | 2005-03-16 | 葛林龙 | Quick freezing medlar fresh fruit and its process method |
| CN102940027A (en) * | 2012-11-08 | 2013-02-27 | 宁夏红中宁枸杞制品有限公司 | Method for desulfurizing non-cleaning medlar dry fruit |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103766481A (en) * | 2014-01-08 | 2014-05-07 | 杨凌农科大无公害农药研究服务中心 | Plant-source fresh medlar preservative and preparation method thereof |
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2014
- 2014-11-18 CN CN201410656622.XA patent/CN104472666A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1593164A (en) * | 2003-09-08 | 2005-03-16 | 葛林龙 | Quick freezing medlar fresh fruit and its process method |
| CN102940027A (en) * | 2012-11-08 | 2013-02-27 | 宁夏红中宁枸杞制品有限公司 | Method for desulfurizing non-cleaning medlar dry fruit |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103766481A (en) * | 2014-01-08 | 2014-05-07 | 杨凌农科大无公害农药研究服务中心 | Plant-source fresh medlar preservative and preparation method thereof |
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| 余昆等: "枸杞干果脱硫方法及其感官控制", 《农产品加工(学刊)》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192711A (en) * | 2015-08-25 | 2015-12-30 | 宁夏早康枸杞股份有限公司 | Cured medlar and manufacturing method and application thereof |
| CN105192711B (en) * | 2015-08-25 | 2017-08-29 | 宁夏早康枸杞股份有限公司 | One kind curing matrimony vine and preparation method and application |
| CN109198492A (en) * | 2018-09-20 | 2019-01-15 | 浙江工业大学 | A kind of remaining production method of reduction freezing shrimp meat sulfite salt and device |
| CN109198492B (en) * | 2018-09-20 | 2022-01-14 | 浙江工业大学 | Production method and device for reducing sulfite residue in frozen shrimp meat |
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Application publication date: 20150401 |