CN105394464A - Preparation method of dried lycium ruthenicum - Google Patents
Preparation method of dried lycium ruthenicum Download PDFInfo
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- CN105394464A CN105394464A CN201410456776.4A CN201410456776A CN105394464A CN 105394464 A CN105394464 A CN 105394464A CN 201410456776 A CN201410456776 A CN 201410456776A CN 105394464 A CN105394464 A CN 105394464A
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- lycium ruthenicum
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Abstract
Disclosed is a preparation method of dried lycium ruthenicum. The preparation method comprises: 1, drying plucked fresh lycium ruthenicum in the sun or in a drying tunnel for 20-80h with the temperature controlled in a range of 25-70 DEG C and the humidity being 20-50%; 2, putting the dried lycium ruthenicum obtained from the step 1 into a closed environment with the oxygen concentration being 20-100%, the temperate being in a range of 50-70 DEG C, and the humidity being 50-90% for 48-240h for fermentation and ripening; and 3, drying the ripened lycium ruthenicum obtained from the step 2 in the drying tunnel with the temperature being in a range of 55-70 DEG C and the humidity being 10-40%, and enabling the water content to be controlled in a range of 10-20% to prepare the dried lycium ruthenicum. The dried lycium ruthenicum is natural efficient low-toxic anti-oxidant. It is found through researches that compared with conventional lycium ruthenicum, the dried lycium ruthenicum has an obviously-improved oxygen radical absorbance capacity (ORAC). The dried lycium ruthenicum is jet-black and glossy, tastes sweet and sour, and is abundant in nutrition.
Description
Technical field
The invention belongs to food processing berry to make, be specifically related to a kind of preparation method of black dry wolfberry.
Background technology
Matrimony vine is the multi-branched shrub plant of Solanaceae Lycium.Fruit claims the fruit of Chinese wolfberry, and the fruit of Chinese wolfberry is rich in the multiple nutritional components such as matrimony vine proteoglycan, vitamin C, phosphorus, iron, and energy qi-restoratives production of sperm, is used for being used as medicine or making tea, steep in wine, stew, if often drink, just can improves the health.One of active ingredient be rich in matrimony vine pericarp---LBP-X (LBP) has obvious humidification to hemopoietic function of bone marrow and every Immunological Markers for Cell-Mediated Immunity, the active quantities of superoxide dismutase (SOD) of body blood, liver and muscular tissue can be significantly improved, thus be conducive to the removing of active oxygen, delay senility and antifatigue; Increase the quantity of antibody forming cell, improve antibody effects.
Along with the raising of people's living standard, people are to the reinforcement of health idea, the healthy food of fashion is increasingly developed pushes consumption market to meet the demand of people, matrimony vine also more and more receives the concern of people as a kind of food of integration of drinking and medicinal herbs, develop a kind of matrimony vine goods having nutritive value concurrently of novelty, provide more choices to consumer beyond doubt, main purpose of the present invention be to provide a kind of rich in nutritive value, mouthfeel is suitable for, the preparation method of the black dry wolfberry food of product form novelty.
Summary of the invention
The object of this invention is to provide a kind of preparation method of black dry wolfberry.
Object of the present invention is achieved through the following technical solutions:
The present invention relates to a kind of preparation method of black dry wolfberry, it is characterized in that, described preparation method comprises following processing step: the first step: by the new fresh fructus lycii plucked in the sun or Drying tunnel inner drying 20-80h, temperature controls at 25 ~ 70 DEG C, and humidity is 20-50%; Second step: the matrimony vine of the first step is placed in the closed environment of oxygen 20 ~ 100%, temperature 50 ~ 70 DEG C, humidity 50 ~ 90% the slaking 48 ~ 240h that ferments; 3rd step: the matrimony vine after second step slaking, at temperature 55 ~ 70 DEG C, humidity 10-40% Drying tunnel inner drying 1-50h, makes moisture control namely to obtain 10 ~ 20% dry wolfberry of black.
The beneficial effect that the present invention has is:
Show the research of reactive oxygen species and free radicals, too much free radical can attack the large biological molecules such as protein, lipid, DNA, destroys eucaryotic cell structure, and the normal metabolic activity of interference human body, causes disease, accelerates the aging of human body.Matrimony vine is natural high-efficiency low-toxicity antioxidant.Find after deliberation, compared with common matrimony vine, black dry wolfberry ORAC (ORAC) significantly improves.Black dry wolfberry color and luster of the present invention is pitch-black glossy, and sweet mouthfeel is nutritious, provides more healthy selection for consumer buys nutraceutical.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, under the prerequisite not departing from the present invention's conception, some distortion and improvement can also be made.These all belong to protection scope of the present invention.
Embodiment 1
A preparation method for black dry wolfberry, is characterized in that, described preparation method comprises following processing step:
The first step: by the new fresh fructus lycii plucked in the sun or Drying tunnel inner drying 20h, temperature controls at 25 DEG C, and humidity is 20%;
Second step: the matrimony vine of the first step is placed in the closed environment of oxygen 20%, temperature 50 C, humidity 50% the slaking 48h that ferments;
3rd step: the matrimony vine after second step slaking, at temperature 55 DEG C, humidity 10% Drying tunnel inner drying 1h, makes moisture control namely to obtain 10% dry wolfberry of black.
Embodiment 2
A preparation method for black dry wolfberry, is characterized in that, described preparation method comprises following processing step:
The first step: by the new fresh fructus lycii plucked in the sun or Drying tunnel inner drying 80h, temperature controls at 70 DEG C, and humidity is 50%;
Second step: the matrimony vine of the first step is placed in the closed environment of oxygen 100%, temperature 70 C, humidity 90% the slaking 240h that ferments;
3rd step: the matrimony vine after second step slaking, at temperature 70 C, humidity 40% Drying tunnel inner drying 50h, makes moisture control namely to obtain 20% dry wolfberry of black.
Embodiment 3
A preparation method for black dry wolfberry, is characterized in that, described preparation method comprises following processing step:
The first step: by the new fresh fructus lycii plucked in the sun or Drying tunnel inner drying 60h, temperature controls at 50 DEG C, and humidity is 40%;
Second step: the matrimony vine of the first step is placed in the closed environment of oxygen 70%, temperature 60 C, humidity 80% the slaking 140h that ferments;
3rd step: the matrimony vine after second step slaking, at temperature 60 C, humidity 30% Drying tunnel inner drying 25h, makes moisture control namely to obtain 15% dry wolfberry of black.
Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (1)
1. a preparation method for black dry wolfberry, is characterized in that, described preparation method comprises following processing step:
The first step: by the new fresh fructus lycii plucked in the sun or Drying tunnel inner drying 20-80h, temperature controls at 25 ~ 70 DEG C, and humidity is 20-50%;
Second step: the matrimony vine of the first step is placed in the closed environment of oxygen 20 ~ 100%, temperature 50 ~ 70 DEG C, humidity 50 ~ 90% the slaking 48 ~ 240h that ferments;
3rd step: the matrimony vine after second step slaking, at temperature 55 ~ 70 DEG C, humidity 10-40% Drying tunnel inner drying 1-50h, makes moisture control namely to obtain 10 ~ 20% dry wolfberry of black.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410456776.4A CN105394464A (en) | 2014-09-10 | 2014-09-10 | Preparation method of dried lycium ruthenicum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410456776.4A CN105394464A (en) | 2014-09-10 | 2014-09-10 | Preparation method of dried lycium ruthenicum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394464A true CN105394464A (en) | 2016-03-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410456776.4A Pending CN105394464A (en) | 2014-09-10 | 2014-09-10 | Preparation method of dried lycium ruthenicum |
Country Status (1)
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| CN (1) | CN105394464A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320248A (en) * | 1998-09-24 | 2001-10-31 | 奥林巴斯光学工业株式会社 | Image processing system line sensor |
| CN103976304A (en) * | 2014-05-21 | 2014-08-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried Chinese wolfberry |
-
2014
- 2014-09-10 CN CN201410456776.4A patent/CN105394464A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320248A (en) * | 1998-09-24 | 2001-10-31 | 奥林巴斯光学工业株式会社 | Image processing system line sensor |
| CN103976304A (en) * | 2014-05-21 | 2014-08-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried Chinese wolfberry |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160316 |
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| WD01 | Invention patent application deemed withdrawn after publication |