CN105475600A - Method for producing preserved lycium barbarum pomace - Google Patents
Method for producing preserved lycium barbarum pomace Download PDFInfo
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- CN105475600A CN105475600A CN201510957628.5A CN201510957628A CN105475600A CN 105475600 A CN105475600 A CN 105475600A CN 201510957628 A CN201510957628 A CN 201510957628A CN 105475600 A CN105475600 A CN 105475600A
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- chinese wolfberry
- skin slag
- raw material
- sugar
- lycium barbarum
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- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 38
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 27
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- 238000000034 method Methods 0.000 claims abstract description 18
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
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- 235000016709 nutrition Nutrition 0.000 description 7
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- 229960002747 betacarotene Drugs 0.000 description 5
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- 229930003427 Vitamin E Natural products 0.000 description 4
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
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- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 3
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- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 3
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Abstract
The invention relates to a method for producing preserved lycium barbarum pomace. The method is characterized by comprising a step (1) of selecting raw materials, wherein lycium barbarum pomace is selected, lycium barbarum seeds and residue attached to the surface are washed and removed by purified water, and the moisture mass content is controlled to 40%-60% through natural air drying; a step (2) of hardening, wherein delta-glucolactone is added into raw materials obtained in the step (1); a step (3) of performing primary sugar soaking, wherein lycium barbarum condensed juice is utilized to perform the primary sugar soaking on the raw materials processed in the step (2); a step (4) of performing secondary sugar soaking, wherein water is added into fructo-oligose and high fructose corn syrup according to the mass ratio of 2:1 to prepare syrup so as to perform the secondary sugar soaking; a step (5) of performing forced air drying, wherein the water content is dried to 16-18% through blast; and a step (6) of performing packaging, wherein the nitrogen is introduced to perform vacuum package. The preserved lycium barbarum pomace prepared by the technology has unique taste and flavor and is rich in various nutrient ingredients which are good for the human body.
Description
Technical field
The present invention relates to a kind of preparation method of Chinese wolfberry skin slag preserved fruit.
Background technology
Along with the raising of people's living standard, life idea progressively changes to nutrition, health, organic direction.Matrimony vine fabricated product medlar preserved fruit enters average family supply market with the form of leisure food, allows people while easily enjoying life, obtain the nutrition of health with healthy.Chinese wolfberry skin slag produces the waste material that Chinese wolfberry fruit wine produces, and the whole district has 100 many enterprises to get involved matrimony vine field of deep, annual produces about 1.2 ten thousand tons of Chinese wolfberry skin slags, can not be effectively utilized for a long time, much can only use as feed, cause the wasting of resources.In recent years large quantity research is carried out to Chinese wolfberry skin slag, extracted beta carotene, zeaxanthin and other new components wherein, studied the using value of Chinese wolfberry skin slag in medicine food simultaneously, realize the recycling of Chinese wolfberry skin slag, improved the added value of matrimony vine.
Prior art common ground is all use dried fruit of lycium barbarum as raw material, and matrimony vine property sugariness is put down, and is wherein rich in the polyphenoils mass-energy such as LBP-X, beta carotene, vitamin E, selenium and flavonoids and reaches
kidney tonifyingbenefit essence, nourish the liver to improve visual acuity, blood-enriching tranquillizing, promotes the production of body fluid to quench thirst, and moistens the lung and relieve the cough, the effect of to promote longevity etc.Though there are many benefits, excessive edible dried fruit of lycium barbarum easily causes gets angry and the warm effect of matrimony vine is strong, and health has crowd's all inedibilities of inflammation, cat fever, limits consumer groups and consumption appetite once.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Chinese wolfberry skin slag preserved fruit, the Chinese wolfberry skin slag preserved fruit that techniques such as Chinese wolfberry skin slag can being utilized by sclerosis, fill, secondary leaching sugar, system are dry makes and the nutrition of the Chinese wolfberry skin slag preserved fruit that utilized concentrated medlar juice to enrich, enhance mouthfeel and the local flavor of preserved fruit uniqueness.
A preparation method for Chinese wolfberry skin slag preserved fruit, its special feature is, comprises the steps:
(1) raw material: get Chinese wolfberry skin slag, with matrimony vine seed and the residue of purified rinse water removing surface attachment, natural air drying makes moisture content control at 40%-60% as raw material;
(2) harden: in the raw material that step (1) obtains, add the δ-glucolactone accounting for its weight 3%-5% harden as curing agent;
(3) once soak sugar: with solid content >=45%, the concentrated medlar juice of Titrable acid 1.2%-2.5% carries out single-steeping to the raw material after step (2) process;
(4) secondary leaching sugar: FOS and HFCS to be added water according to mass ratio 2:1 and make the syrup of 50% mass concentration, carries out double-steeping to the raw material after step (3) process;
(5) forced air drying: air blast is dried to moisture≤16%;
(6) pack: pass into nitrogen and carry out vacuum packaging.
Chinese wolfberry skin slag in step (1) is the matrimony vine slag separated after Chinese wolfberry fruit wine brewages middle dried fruit of lycium barbarum rehydration liquor.
Add when single-steeping in step (3) and account for raw material weight 0.2%-0.4% xanthans and 0.05%-0.1% pectin compound as filler, then stir.
The time of once soaking sugar in step (3) is 18-24h, and floods at the cryogenic conditions lower seal of temperature 12-15 DEG C.
In step (4), double-steeping adopts vacuum sugar infiltration, and wherein vacuum sugar infiltration process conditions are: evacuated time 10-30min makes vacuum reach 0.08-0.09MPa, dipping 4-12h.
In step (5), Cryogenic Temperature Swing drying in employing is dried in air blast, and in specifically first adopting, temperature 45 DEG C adopts low temperature 40 DEG C oven dry to moisture≤16% after drying 12h-16h.
The invention provides a kind of preparation method of Chinese wolfberry skin slag preserved fruit, adopt control after the lixiviate of dry wolfberry rehydration dry Chinese wolfberry skin slag be raw material, through overcure, filling, once soak the technique such as sugar, secondary leaching sugar, drying, vacuum packaging and obtain finished product.Its advantage is the discarded Chinese wolfberry skin slag utilizing Lycium chinense wine to brewage rear separation control dry is raw material, soft and the inner forming section space of most sugar and active ingredient fruit physique ground is lost through the Chinese wolfberry skin slag of hot extracting technology, by curing agent, fruit body is hardened, and when once soaking sugar, filler is added in the concentrated medlar juice used, while dipping, the segment space of fruit body is filled, pull out after having flooded to pour in syrup solution and carry out secondary leaching sugar, in adopting after completing dipping, the mode of low temperature forced air drying is done Chinese wolfberry skin slag preserved fruit system, nitrogen-filled packaging obtains Chinese wolfberry skin slag preserved fruit product.Preserved fruit prepared by this technique has unique mouthfeel and local flavor, is rich in the multiple nutritional labeling useful to human body.The Chinese wolfberry skin slag preserved fruit that the inventive method makes is the skin slag after utilizing the lixiviate of dry fruit rehydration, the active principles such as albumen wherein, LBP-X are extracted rear residue content to be reduced, adopt the technique of gradation leaching sugar, solve the problem of getting angry and eliminate preserved fruit consumer demographics and feed quantitative limitation.
Detailed description of the invention
Technical characterstic for a better understanding of the present invention, illustrates the present invention further below in conjunction with embodiment, it should be noted that these embodiments only for being illustrated the present invention, not should be understood to limitation of the present invention.
Embodiment 1:
A preparation method for Chinese wolfberry skin slag preserved fruit, comprises the following steps:
(1) raw material: get the Chinese wolfberry skin slag after separation, with matrimony vine seed and the residue of purified rinse water removing surface attachment, natural air drying makes moisture control 40% as raw material; Above-mentioned Chinese wolfberry skin slag is that Ningxia HongZhongning medlar Products Co., Ltd produces in Chinese wolfberry fruit wine, the matrimony vine slag separated after dried fruit of lycium barbarum rehydration liquor.
(2) harden: in order to obtain good finished form and do not affect product itself mouthfeel selection add curing agent (δ-glucolactone of raw material weight 5%).
(3) once sugar is soaked: select solid content >=45% that Ningxia Hua Bao wolfberry industry Co., Ltd produces, the concentrated medlar juice of Titrable acid 1.2%-2.5% carries out single-steeping, the concentrated medlar juice that cryogenic vacuum concentrates maintains the natural flavour mountaineous of medlar fresh fruit, and the bioactivator saving the matrimony vines such as LBP-X, vitamin E, beta carotene, lutein, betaine has to greatest extent enriched the nutrition of Chinese wolfberry skin slag preserved fruit.
Once during leaching sugar, the addition of concentrated medlar juice is just flooded by the Chinese wolfberry skin slag after process to be as the criterion, and the time of dipping is 24h, and it is easily oxidized to be rich in various active material in concentrated medlar juice, therefore single-steeping selects the cryogenic conditions lower seal dipping of 12-15 DEG C.
Because Chinese wolfberry skin slag is that dry wolfberry obtains after rehydration lixiviate, sugar content reduces makes the fruit forming section space of body own, therefore need to be filled by filler to improve degree of saturation, during single-steeping, 0.4% xanthans and 0.05% pectin are combined as filler, after weighing, input is once soaked in the concentrated medlar juice of sugar and is stirred, and carries out filling effectively preventing finished product from subsiding and " sand return " while leaching sugar.
(4) secondary leaching sugar: according to mass ratio 2:1, FOS and HFCS are added pure water and make 50% syrup, floods that active component in the concentrated medlar juice of use is oxidizable causes brown stain first, adopts the mode of vacuum sugar infiltration to carry out double-steeping.
Adopt vacuum sugar infiltration in double-steeping, wherein vacuum sugar infiltration process conditions are: evacuated time 30min makes vacuum reach 0.08MPa, dipping 12h.
(5) forced air drying: deviate from certain moisture by drying means, brings up to the degree that microorganism is difficult to utilize by the concentration of solable matter, improve the dry efficiency of system, reduce production cost.It is that the mode of Cryogenic Temperature Swing drying in air blast is dried to moisture 16%-18% that best system does condition.Wherein Cryogenic Temperature Swing drying refers to that adopting low temperature 40 DEG C to be dried to after temperature 45 DEG C of dry 12h in employing requires moisture.
(6) pack: the Chinese wolfberry skin slag that system is dry is passed into nitrogen and carries out vacuum packaging.
Embodiment 2:
A preparation method for Chinese wolfberry skin slag preserved fruit, comprises the following steps:
(1) raw material: get the Chinese wolfberry skin slag after separation, with matrimony vine seed and the residue of purified rinse water removing surface attachment, natural air drying makes moisture control 50% as raw material; Above-mentioned Chinese wolfberry skin slag is that Ningxia HongZhongning medlar Products Co., Ltd produces Chinese wolfberry fruit wine, the matrimony vine slag separated after dried fruit of lycium barbarum rehydration liquor.
(2) harden: in order to obtain good finished form and do not affect product itself mouthfeel selection add curing agent (raw material weight 3% δ-glucolactone).
(3) once sugar is soaked: select solid content >=45% that Ningxia Hua Bao wolfberry industry Co., Ltd produces, the concentrated medlar juice of Titrable acid 2% carries out single-steeping, the concentrated medlar juice that cryogenic vacuum concentrates maintains the natural flavour mountaineous of medlar fresh fruit, and the bioactivator saving the matrimony vines such as LBP-X, vitamin E, beta carotene, lutein, betaine has to greatest extent enriched the nutrition of Chinese wolfberry skin slag preserved fruit.
Once during leaching sugar, the addition of concentrated medlar juice is just flooded by the Chinese wolfberry skin slag after process to be as the criterion, and the time of dipping is 18h, and it is easily oxidized to be rich in various active material in concentrated medlar juice, therefore single-steeping selects the cryogenic conditions lower seal dipping of 12-15 DEG C.
Because Chinese wolfberry skin slag is that dry wolfberry obtains after rehydration lixiviate, sugar content reduces makes the fruit forming section space of body own, therefore filled by filler and improve degree of saturation, during single-steeping, 0.2% xanthans and 0.1% pectin are combined as filler, after weighing, input is once soaked in the concentrated medlar juice of sugar and is stirred, and carries out filling effectively preventing finished product from subsiding and " sand return " while leaching sugar
(4) secondary leaching sugar: according to mass ratio 2:1, FOS and HFCS are added pure water and make 50% syrup, floods that active component in the concentrated medlar juice of use is oxidizable causes brown stain first, adopts the mode of vacuum sugar infiltration to carry out double-steeping.
Adopt vacuum sugar infiltration in double-steeping, wherein vacuum sugar infiltration process conditions are: evacuated time 30min makes vacuum reach 0.09MPa, dipping 8h.
(5) forced air drying: deviate from certain moisture by drying means, brings up to the degree that microorganism is difficult to utilize by the concentration of solable matter, improve the dry efficiency of system, reduce production cost.It is that the mode of Cryogenic Temperature Swing drying in air blast is dried to moisture≤16%-18% that best system does condition.Wherein Cryogenic Temperature Swing drying refers to that adopting low temperature 40 DEG C to be dried to after temperature 45 DEG C of dry 16h in employing requires moisture.
(6) pack: the Chinese wolfberry skin slag that system is dry is passed into nitrogen and carries out vacuum packaging.
Embodiment 3:
A preparation method for Chinese wolfberry skin slag preserved fruit, comprises the following steps:
(1) raw material: get the Chinese wolfberry skin slag after separation, with matrimony vine seed and the residue of purified rinse water removing surface attachment, natural air drying makes moisture control 60% as raw material; Above-mentioned Chinese wolfberry skin slag is that Ningxia HongZhongning medlar Products Co., Ltd produces Chinese wolfberry fruit wine, the matrimony vine slag separated after dried fruit of lycium barbarum rehydration liquor.
(2) harden: in order to obtain good finished form and do not affect product itself mouthfeel selection add curing agent (δ-glucolactone of raw material weight 4%).
(3) once sugar is soaked: select solid content >=45% that Ningxia Hua Bao wolfberry industry Co., Ltd produces, the concentrated medlar juice of Titrable acid 1.2%-2.5% carries out single-steeping, the concentrated medlar juice that cryogenic vacuum concentrates maintains the natural flavour mountaineous of medlar fresh fruit, and the bioactivator saving the matrimony vines such as LBP-X, vitamin E, beta carotene, lutein, betaine has to greatest extent enriched the nutrition of Chinese wolfberry skin slag preserved fruit.
Once during leaching sugar, the addition of concentrated medlar juice is just flooded by the Chinese wolfberry skin slag after process to be as the criterion, and the time of dipping is 24h, and it is easily oxidized to be rich in various active material in concentrated medlar juice, therefore single-steeping selects the cryogenic conditions lower seal dipping of 12-15 DEG C.
Because Chinese wolfberry skin slag is that dry wolfberry obtains after rehydration lixiviate, sugar content reduces makes the fruit forming section space of body own, therefore filled by filler and improve degree of saturation, during single-steeping, 0.3% xanthans and 0.08% pectin are combined as filler, after weighing, input is once soaked in the concentrated medlar juice of sugar and is stirred, and carries out filling effectively preventing finished product from subsiding and " sand return " while leaching sugar
(4) secondary leaching sugar: according to mass ratio 2:1, FOS and HFCS are added pure water and make 50% syrup, floods that active component in the concentrated medlar juice of use is oxidizable causes brown stain first, adopts the mode of vacuum sugar infiltration to carry out double-steeping.
Adopt vacuum sugar infiltration in double-steeping, wherein vacuum sugar infiltration process conditions are: evacuated time 30min makes vacuum reach 0.085MPa, dipping 4h.
(5) forced air drying: deviate from certain moisture by drying means, brings up to the degree that microorganism is difficult to utilize by the concentration of solable matter, improve the dry efficiency of system, reduce production cost.It is that the mode of Cryogenic Temperature Swing drying in air blast is dried to moisture≤16%-18% that best system does condition.Wherein Cryogenic Temperature Swing drying refers to that adopting low temperature 40 DEG C to be dried to after temperature 45 DEG C of dry 14h in employing requires moisture.
(6) pack: the Chinese wolfberry skin slag that system is dry is passed into nitrogen and carries out vacuum packaging.
Claims (6)
1. a preparation method for Chinese wolfberry skin slag preserved fruit, is characterized in that, comprises the steps:
(1) raw material: get Chinese wolfberry skin slag, with matrimony vine seed and the residue of purified rinse water removing surface attachment, natural air drying makes moisture content control at 40%-60% as raw material;
(2) harden: in the raw material that step (1) obtains, add the δ-glucolactone accounting for its weight 3%-5% harden as curing agent;
(3) once soak sugar: with solid content >=45%, the concentrated medlar juice of Titrable acid 1.2%-2.5% carries out single-steeping to the raw material after step (2) process;
(4) secondary leaching sugar: FOS and HFCS to be added water according to mass ratio 2:1 and make the syrup of 50% mass concentration, carries out double-steeping to the raw material after step (3) process;
(5) forced air drying: air blast is dried to moisture 16%-18%;
(6) pack: pass into nitrogen and carry out vacuum packaging.
2. the preparation method of a kind of Chinese wolfberry skin slag preserved fruit as claimed in claim 1, is characterized in that: the Chinese wolfberry skin slag in step (1) is the matrimony vine slag separated after Chinese wolfberry fruit wine brewages middle dried fruit of lycium barbarum rehydration liquor.
3. the preparation method of a kind of Chinese wolfberry skin slag preserved fruit as claimed in claim 1, it is characterized in that: add when single-steeping in step (3) and account for raw material weight 0.2%-0.4% xanthans and 0.05%-0.1% pectin compound as filler, then stir.
4. the preparation method of a kind of Chinese wolfberry skin slag preserved fruit as claimed in claim 1, is characterized in that: the time of once soaking sugar in step (3) is 18-24h, and floods at the cryogenic conditions lower seal of temperature 12-15 DEG C.
5. the preparation method of a kind of Chinese wolfberry skin slag preserved fruit as claimed in claim 1, it is characterized in that: in step (4), double-steeping adopts vacuum sugar infiltration, wherein vacuum sugar infiltration process conditions are: evacuated time 10-30min makes vacuum reach 0.08-0.09MPa, dipping 4-12h.
6. the preparation method of a kind of Chinese wolfberry skin slag preserved fruit as claimed in claim 1, it is characterized in that: in step (5), Cryogenic Temperature Swing drying in employing is dried in air blast, and in specifically first adopting, temperature 45 DEG C adopts low temperature 40 DEG C oven dry to moisture 16%-18% after drying 12h-16h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107343555A (en) * | 2016-05-07 | 2017-11-14 | 广州市从化西洋食品有限公司 | A kind of preparation method of low sugar Citrus shatangju preserved fruit |
| CN108338254A (en) * | 2018-03-12 | 2018-07-31 | 北大荒食品产业集团有限责任公司 | A kind of formula and its preparation process of matrimony vine dried meat treasure |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107343555A (en) * | 2016-05-07 | 2017-11-14 | 广州市从化西洋食品有限公司 | A kind of preparation method of low sugar Citrus shatangju preserved fruit |
| CN108338254A (en) * | 2018-03-12 | 2018-07-31 | 北大荒食品产业集团有限责任公司 | A kind of formula and its preparation process of matrimony vine dried meat treasure |
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Application publication date: 20160413 |