CN105192711B - One kind curing matrimony vine and preparation method and application - Google Patents
One kind curing matrimony vine and preparation method and application Download PDFInfo
- Publication number
- CN105192711B CN105192711B CN201510524836.6A CN201510524836A CN105192711B CN 105192711 B CN105192711 B CN 105192711B CN 201510524836 A CN201510524836 A CN 201510524836A CN 105192711 B CN105192711 B CN 105192711B
- Authority
- CN
- China
- Prior art keywords
- matrimony vine
- curing
- humidity
- temperature
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 71
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 238000005054 agglomeration Methods 0.000 claims description 8
- 230000002776 aggregation Effects 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229940063746 oxygen 20 % Drugs 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000013402 health food Nutrition 0.000 claims 1
- 230000002292 Radical scavenging effect Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 abstract description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000011083 sodium citrates Nutrition 0.000 description 4
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 3
- 229940087511 calcium disodium versenate Drugs 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-M L-ascorbate Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CIWBSHSKHKDKBQ-JLAZNSOCSA-M 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- RXDLGFMMQFNVLI-UHFFFAOYSA-N [Na].[Na].[Ca] Chemical compound [Na].[Na].[Ca] RXDLGFMMQFNVLI-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940063821 oxygen 21 % Drugs 0.000 description 1
- 229940062042 oxygen 50 % Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003642 reactive oxygen metabolite Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses one kind curing matrimony vine and preparation method and application.The dry nutritional ingredient of the curing matrimony vine is calculated with g/100g：Moisture is 10 25, and LBP-X content is more than 4, and polyphenol content is more than 2.Curing matrimony vine prepared by the present invention, uniform color is glossy, compared with common drying matrimony vine, can instant, sweet mouthfeel, meat it is thick, anti-oxidation function is strong, and total reducing power, Hydroxyl radical-scavenging ability, DPPH radical scavenging activities are more than 1.5 times of common drying matrimony vine.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of curing matrimony vine and application.
Background technology
Matrimony vine is the multi-branched shrub plant of Solanaceae Lycium.Fruit claims the fruit of Chinese wolfberry, the fruit of Chinese wolfberry rich in matrimony vine proteoglycan,
The multiple nutritional components such as vitamin C, phosphorus, iron, energy qi-restoratives production of sperm, for being used as medicine or making tea, steep in wine, stew, if often drink,
Just can physical fitness.One of the active ingredient being rich in matrimony vine pericarp LBP-X（LBP）It is thin to hemopoietic function of bone marrow and items
Born of the same parents' immune indexes have obvious humidification, can significantly improve the superoxide dismutase of body blood, liver and muscular tissue（SOD）'s
Active quantities, so as to be conducive to the removing of active oxygen, anti-aging and antifatigue;Increase the quantity of antibody forming cell, improve
Antibody effects.
As the improvement of people's living standards, reinforcement of the people to health idea, the healthy food of fashion is increasingly developed
Push consumption market to meet the demand of people, matrimony vine is also increasingly closed as a kind of food of integration of drinking and medicinal herbs by people
Note, develops a kind of novel matrimony vine product for having nutritive value concurrently, is undoubtedly and is provided more choices to consumer, the present invention
Main purpose be to provide the preparation side of the curing matrimony vine food that nutritive value is abundant, mouthfeel is suitable, product form is novel a kind of
Method.
The content of the invention
It is an object of the invention to provide one kind curing matrimony vine and preparation method and application.The purpose of the present invention passes through following
Technical scheme is realized：
One kind curing matrimony vine, it is characterised in that the dry nutritional ingredient of the curing matrimony vine is calculated with g/100g：Moisture contains
Amount is in 10-25, and LBP-X content is more than 4, and polyphenol content is more than 2.
The preparation method of curing matrimony vine of the present invention, it is characterised in that carried out by the steps：
（1）The new fresh fructus lycii of harvesting is dried into 10-40 h in 35-60 DEG C of temperature, humidity 20-40% environment；
（2）Matrimony vine lower 5~15 points of holding in the case where pressure is 0~400MPa ultra-high pressure condition after the first step is handled
Clock；
（3）By step（2）In matrimony vine after processing, immersion solution, after immersion 5-15min, pull out, drip moisture to the greatest extent is standby
With；The described aqueous solution contains percentage by weight for 0-0.05% Calcium Disodium Versenates, 0-0.1% Cys, 0-
0.5% citric acid, 0-0.2% sodium citrates, 0-0.1% sodium ascorbates, the 0-0.05% L-AAs aqueous solution are a kind of or many
Plant combination；
（4）By step（3）Matrimony vine after processing is fermented 24-48h under the conditions of 50-80 DEG C of temperature, humidity 50-90%；
（5）To step（4）Matrimony vine surface sprinkling after processing contains the compound agglomeration that percentage by weight is 0-6%；Institute
The compound agglomeration stated is the combination of one or both of saccharomycetes to make fermentation agent, lactic acid bacteria fermenting agent；
（6）By step（5）Matrimony vine after processing be placed on oxygen 20 ~ 100%, 25 ~ 80 DEG C of temperature, humidity 50 ~ 90% it is close
48 ~ 240h of fermentation curing in closed loop border；
（7）Step（6）Matrimony vine after the curing drying process 1-50 h in 35 ~ 70 DEG C of temperature, humidity 10-40% environment, make
Dark dry wolfberry is made 10 ~ 25% in moisture control.
Preparation method of the present invention, wherein step（5）Described in compound agglomeration be 0-70% saccharomycetes to make fermentation
Agent, 0-60% lactic acid bacteria fermenting agents.
Another preferred example compound agglomeration is：40% saccharomycetes to make fermentation agent, 60% lactic acid bacteria fermenting agent.
Another is at preferred example compound agglomeration：70% saccharomycetes to make fermentation agent, 30% lactic acid bacteria fermenting agent.
Preparation method of the present invention, wherein by step（2）In matrimony vine after processing, immersion solution, described is water-soluble
Liquid is weight percentage 0.2% sodium citrate, 0.1% sodium ascorbate and the 0.05% L-AA aqueous solution.
Another preferred example aqueous solution is weight percentage 0.05% Calcium Disodium Versenate, the Guangs of 0.1% L- half
Propylhomoserin, the 0.05% L-AA aqueous solution.
The physicochemical property of curing matrimony vine product prepared by the present invention is as follows：
（1）Cure matrimony vine color and luster pitch-black glossy, can instant, sweet mouthfeel, meat thickness.
（2）Moisture：10-25%；LBP-X：》4g/100g dries；Polyphenol：》2g/100g dries.
（3）Without sulphur, dye-free, additive-free.
（4）Color and luster：Brown, brown, black, uniformly.
Shape：Meat is thick.
Taste：Sweet and sour, Qi is aromatic strongly fragrant, chews more fragrant and more fragrant.
Dry：Do not lump, do not touch with one's hand, it is soft.
The present invention further discloses application of the curing matrimony vine in terms of body fatigue resistance, oxidation resistance is improved.Experiment
As a result prove：Cure matrimony vine product has prominent effect in terms of increase body resisting fatigue ability, oxidation resistance.Particularly
Cure the ORAC of matrimony vine（ORAC）Significantly improve, this is that common matrimony vine can not compare.
It is disclosed by the invention curing matrimony vine product have the advantage that for：
（1）Research to reactive oxygen species and free radicals shows that excessive free radical can attack the biologies such as protein, lipid, DNA
Macromolecular, destroys eucaryotic cell structure, disturbs the normal metabolic activity of human body, causes disease, accelerates the aging of human body.Matrimony vine is natural
High-efficiency low-toxicity antioxidant.It has been investigated that, compared with common matrimony vine, cure matrimony vine oxidation resistant Capability index（ORAC）Substantially
Improve.
（2）Present invention curing matrimony vine uniform color, it is glossy, can instant, sweet mouthfeel, meat compared with common drying matrimony vine
Matter is thick, and anti-oxidation function is strong, and total reducing power, Hydroxyl radical-scavenging ability, DPPH radical scavenging activities are common drying Chinese holly
More than 1.5 times of Qi.
Embodiment
With reference to specific embodiment, the present invention is described in detail.Following examples will be helpful to the technology of this area
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that to the ordinary skill of this area
For personnel, on the premise of present invention conception is not departed from, various modifications and improvements can be made.These belong to the present invention
Protection domain.Various reagents, raw material used in the present invention are by commercially available.For example saccharomycetes to make fermentation agent, lactic acid bacteria fermenting agent,
Calcium Disodium Versenate, Cys, citric acid, sodium citrate, sodium ascorbate etc. are commercially available.
Embodiment 1
The first step：The new fresh fructus lycii of harvesting is dried into 20 h in 40 DEG C of temperature, the environment of humidity 30%；
Second step：Matrimony vine after the first step is handled is kept for 5 minutes under under pressure is 10MPa ultra-high pressure condition；
3rd step：Matrimony vine after second step is handled, be immersed in containing percentage by weight be 0.2% sodium citrate, 0.1% resist
In bad hematic acid sodium and the 0.05% L-AA aqueous solution, after immersion 5min, pull out, drip moisture to the greatest extent is standby；
4th step：Matrimony vine after three step process is fermented 24h under the conditions of temperature 70 C, humidity 75%；
5th step：Matrimony vine surface sprinkling after being handled to the 4th step contains the compound agglomeration that percentage by weight is 3%
（40% saccharomycetes to make fermentation agent, 60% lactic acid bacteria fermenting agent）；
6th step：Matrimony vine after the processing of 5th step is placed in oxygen 20%, 65 DEG C of temperature, the closed environment of humidity 80%
Fermentation curing 48h；
7th step：6th step curing after matrimony vine in temperature 45 C, the environment of humidity 30% drying process 10h, make moisture control
Make the dry wolfberry that black is made 20%.The dry nutritional ingredient of the curing matrimony vine is calculated with g/100g：Moisture exists
20, LBP-X content is 8.8, and polyphenol content is 2.9.
Embodiment 2
The first step：The new fresh fructus lycii of harvesting is dried into 40 h in temperature 50 C, the environment of humidity 50%；
Second step：
Matrimony vine after the first step is handled, be immersed in containing percentage by weight be 0.05% Calcium Disodium Versenate,
In 0.1% Cys, the 0.05% L-AA aqueous solution, after immersion 15min, pull out, drip moisture to the greatest extent is standby；
3rd step：Matrimony vine after second step is handled is fermented 48h under the conditions of 80 DEG C of temperature, humidity 90%；
4th step：Matrimony vine after three step process is placed in oxygen 50%, temperature 70 C, the closed environment of humidity 90%
Fermentation curing 48h；
5th step：4th step curing after matrimony vine in 450 DEG C of temperature, the environment of humidity 35% h of drying process 10, make moisture
Control the dry wolfberry in 15% i.e. obtained brown.The dry nutritional ingredient of the curing matrimony vine is calculated with g/100g：
Moisture is 15, and LBP-X content is 5.2, and polyphenol content is 2.3.
Embodiment 3
The first step：The new fresh fructus lycii of harvesting is dried into 20 h in 40 DEG C of temperature, the environment of humidity 30%；
Second step：Matrimony vine after the first step is handled is kept for 10 minutes in the case where pressure is 300MPa ultra-high pressure condition；
3rd step：Matrimony vine after three step process is fermented 48h under the conditions of temperature 50 C, humidity 50%；
4th step：Contain the compound agglomeration that percentage by weight is 4% to the matrimony vine surface sprinkling after three step process
（70% saccharomycetes to make fermentation agent, 30% lactic acid bacteria fermenting agent）；
5th step：Matrimony vine after the processing of 4th step is placed in oxygen 21%, temperature 70 C, the closed environment of humidity 80%
Fermentation curing 200h；
6th step：5th step curing after matrimony vine in temperature 50 C, the environment of humidity 30% h of drying process 10, make moisture
Control the dry wolfberry in 20% i.e. obtained brown.The dry nutritional ingredient of the curing matrimony vine is calculated with g/100g：
Moisture is 20, and LBP-X content is 6.6, and polyphenol content is 2.8.
Embodiment 4
Comparative test：
Present invention curing matrimony vine uniform color, it is glossy, can instant, sweet mouthfeel, meat compared with common drying matrimony vine
Thickness, anti-oxidation function is strong, total reducing power, Hydroxyl radical-scavenging ability, DPPH radical scavenging activities be respectively its 1.87,
1.45th, 2.21 times.
Product basic nutrition constituent analysis list position：G/100g dries
The specific embodiment of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring the substantive content of the present invention.
Claims (2)
1. a kind of preparation method for curing matrimony vine, it is characterised in that carried out by the steps：
The first step：The new fresh fructus lycii of harvesting is dried into 20 h in 40 DEG C of temperature, the environment of humidity 30%；
Second step：Matrimony vine after the first step is handled is kept for 5 minutes in the case where pressure is 10MPa ultra-high pressure condition；
3rd step：Matrimony vine after second step is handled, it is 0.2% sodium citrate, 0.1% Vitamin C to be immersed in containing percentage by weight
In sour sodium and the 0.05% L-AA aqueous solution, after immersion 5min, pull out, drip moisture to the greatest extent is standby；
4th step：Matrimony vine after three step process is fermented 24h under the conditions of temperature 70 C, humidity 75%；
5th step：Matrimony vine surface sprinkling after being handled to the 4th step contains the compound agglomeration that percentage by weight is 3%；Wherein
40% saccharomycetes to make fermentation agent, 60% lactic acid bacteria fermenting agent；
6th step：Matrimony vine after the processing of 5th step is placed in oxygen 20%, 65 DEG C of temperature, the closed environment of humidity 80% and fermented
Cure 48h；
7th step：6th step curing after matrimony vine in temperature 45 C, the environment of humidity 30% drying process 10h, make moisture control exist
20% is made the dry wolfberry of black；The dry nutritional ingredient of the wherein curing matrimony vine is calculated with g/100g：Moisture exists
20, LBP-X content is 8.8, and polyphenol content is 2.9.
2. the curing matrimony vine prepared using claim 1 methods described is in preparation raising body fatigue resistance, the guarantor of oxidation resistance
Application in health food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510524836.6A CN105192711B (en) | 2015-08-25 | 2015-08-25 | One kind curing matrimony vine and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510524836.6A CN105192711B (en) | 2015-08-25 | 2015-08-25 | One kind curing matrimony vine and preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105192711A CN105192711A (en) | 2015-12-30 |
| CN105192711B true CN105192711B (en) | 2017-08-29 |
Family
ID=54940981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510524836.6A Active CN105192711B (en) | 2015-08-25 | 2015-08-25 | One kind curing matrimony vine and preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192711B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712567A (en) * | 2017-11-20 | 2018-02-23 | 周学义 | A kind of preparation method of flavourings instant matrimony vine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836672A (en) * | 2010-04-29 | 2010-09-22 | 兰州理工大学 | Medlar mould proof color fixative |
| CN102599230A (en) * | 2012-03-16 | 2012-07-25 | 甘肃金杞福源生物制品开发有限公司 | Method for drying medlar |
| CN103583673A (en) * | 2013-11-20 | 2014-02-19 | 宁夏农林科学院 | Chinese wolfberry drying agent and application method thereof |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN104472666A (en) * | 2014-11-18 | 2015-04-01 | 新疆精杞神枸杞开发有限责任公司 | Desulfurization processing method of dried wolfberry |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
-
2015
- 2015-08-25 CN CN201510524836.6A patent/CN105192711B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836672A (en) * | 2010-04-29 | 2010-09-22 | 兰州理工大学 | Medlar mould proof color fixative |
| CN102599230A (en) * | 2012-03-16 | 2012-07-25 | 甘肃金杞福源生物制品开发有限公司 | Method for drying medlar |
| CN103583673A (en) * | 2013-11-20 | 2014-02-19 | 宁夏农林科学院 | Chinese wolfberry drying agent and application method thereof |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN104472666A (en) * | 2014-11-18 | 2015-04-01 | 新疆精杞神枸杞开发有限责任公司 | Desulfurization processing method of dried wolfberry |
Non-Patent Citations (1)
| Title |
|---|
| 枸杞烘干技术及其冲泡液抗氧化和植物化学成分的研究;如克亚•加帕尔;《中国优秀硕士学位论文全文数据库（电子期刊）》;20140715(第7期);正文第12页第2段，第38页第2段"3.2试验材料与设备"至第81页第1段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105192711A (en) | 2015-12-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549812A (en) | It is a kind of using acerola concentrate extract, haematococcus pluvialis and Isin glue collagen peptide as beautifying and anti-aging food of raw material and preparation method thereof | |
| CN103960657A (en) | Pitaya enzyme preparation with capacity of regulating metabolism of human body and decomposing internal fat and preparation method | |
| CN105434256A (en) | Natural emulsion, and preparation method and applications thereof | |
| CN107183457A (en) | A kind of probiotic fruit juice beverage and preparation method thereof | |
| CN105192711B (en) | One kind curing matrimony vine and preparation method and application | |
| CN105310077A (en) | Black garlic ferment oral solution and preparation method thereof | |
| CN108157855A (en) | A kind of dried orange peel freeze-drying piece preparation method rich in tea polyphenols | |
| CN107495139A (en) | A kind of fermentation dehydrated beef and preparation method thereof | |
| CN104472691A (en) | Face-beautifying yogurt and preparation method thereof | |
| CN106472910A (en) | The production method of shaddock instant powder | |
| CN102894070A (en) | Edible mushroom preservation treatment method | |
| CN108451888A (en) | A kind of microbial biomass skin care item and preparation method thereof improving human skin surface's microcirculation | |
| WO2018101500A1 (en) | Kimchi seasoning comprising extracts of astragalus membranaceus bunge, angelica gigas,and platycodon grandiflorus, preparation method therefor, and kimchi prepared using same | |
| CN108783367A (en) | A kind of processing method of bifidobacterium fermentation melon seeds | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN103222582A (en) | Bean dreg vegetable steamed bun and preparation method thereof | |
| CN103262886A (en) | Cherry tomato antisepsis and fresh keeping preparation and applications thereof | |
| CN103705435B (en) | A kind of rich selenium ruby potato skin care liquid | |
| CN106119125A (en) | A kind of Cordyceps mycelium with damp eliminating, weight losing function | |
| CN111972660A (en) | Preparation method of hawthorn-sweet potato compound fermentation enzyme | |
| CN105410915A (en) | Black garlic and soybean peptide oral liquid and preparation method thereof | |
| CN109221584A (en) | A kind of processing method of selenium-rich health red bayberry | |
| CN108576800A (en) | A kind of promoting blood circulation nourishing the stomach rose ovum can and preparation method thereof | |
| CN104472689A (en) | Baked yogurt with burnt crust and preparing method thereof | |
| CN108478613A (en) | A kind of wild ginseng red ginseng product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 755100 the Ningxia Hui Autonomous Region city centre in the county of new fort Zhenning New Industrial Park No. 1 Patentee after: Early Kang Chinese wolfberry Limited by Share Ltd Address before: 755100 Zhenning new industrial park, Fort new, the Ningxia Hui Autonomous Region Patentee before: Ningxia Zhongning Zaokang Wolfberry Development Co., Ltd. |
|
| CP03 | Change of name, title or address |