CN105595237A - Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls - Google Patents
Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls Download PDFInfo
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- CN105595237A CN105595237A CN201510714108.1A CN201510714108A CN105595237A CN 105595237 A CN105595237 A CN 105595237A CN 201510714108 A CN201510714108 A CN 201510714108A CN 105595237 A CN105595237 A CN 105595237A
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- matrimony vine
- chankings
- fructus lycii
- wolfberry fruit
- slurry
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- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 37
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000012216 screening Methods 0.000 claims description 9
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- 230000008569 process Effects 0.000 claims description 8
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- 238000010009 beating Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims 1
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 239000000600 sorbitol Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 3
- 238000009849 vacuum degassing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 238000012545 processing Methods 0.000 description 8
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- RVCKCEDKBVEEHL-UHFFFAOYSA-N 2,3,4,5,6-pentachlorobenzyl alcohol Chemical compound OCC1=C(Cl)C(Cl)=C(Cl)C(Cl)=C1Cl RVCKCEDKBVEEHL-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000024932 T cell mediated immunity Effects 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000489 anti-atherogenic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls. Raw materials adopted in the invention comprise 50-68% of wolfberry fruit residues, 1-5% of pectin, 20-30% of a sugar alcohol solution, and 10-20% of sugar alcohol powder. The production method comprises the following steps: allowing collected wolfberry fruit residues to go through a colloid mill, carrying out vacuum degassing, heating the obtained wolfberry fruit residues, adding the sugar alcohol powder, stirring and boiling above materials, adding the obtained mixture to a concentrated wolfberry fruit residue slurry, boiling the obtained slurry, and mixing and boiling pectin and the sugar alcohol solution to obtain a pectin slurry; and adding the pectin slurry to obtain the above obtained pasty material, adding a citric acid solution, inflating and stirring the obtained solution, and carrying out three-stage drying to obtain the wolfberry fruit rolls. The wolfberry fruit rolls obtained in the invention have the advantages of moderate sweetness and sourness, fine and smooth surface, moderate hardness, yellow red color, good hardness, smooth and fine mouthfeel, no mouth closing, no tooth adhering feeling, and good quality.
Description
Technical field
The present invention relates to a kind of matrimony vine slag for comprehensive utilization and produce the method for FRUCTUS LYCII volume, belong to food processing technology field.
Background technology
Matrimony vine is the multi-branched shrub plant of Solanaceae Lycium. Matrimony vine (BarbaryWolfberryFruit) is famous and precious medicineMaterial and invigorant, the traditional Chinese medical science has the saying of " medlar health preserving " very early. Compendium of Material Medica is recorded: " matrimony vine, kidney-tonifying sperm-generating,Nourishing the liver ... improving eyesight is calmed the nerves, and makes us long-lived. " matrimony vine has reduction blood sugar[1], lipotropy, and can anti-atherogenic hardChange. Matrimony vine whole body is all precious, and the fruit of Chinese wolfberry is rich in the multiple nutritional components such as matrimony vine proteoglycan, vitamin C, phosphorus, iron, can mendEmpty production of sperm, is used for being used as medicine or makes tea, steeps in wine, stews, if often drink, just can improve the health. In matrimony vine pericarp, be rich inOne of active ingredient---LBP-X (LBP) has obvious humidification to hemopoietic function of bone marrow and every Immunological Markers for Cell-Mediated Immunity,Can obviously improve the active quantities of the superoxide dismutase (SOD) of body blood, liver and muscular tissue, thereby be conducive to active oxygenRemoving, delay senility and antifatigue; Increase antibody forming cell's quantity, improve antibody effect.
Matrimony vine deep processing is mainly dry wolfberry, wolfberry juice at present, and other deep processed products do not form scale, processes at wolfberry juiceIn process, can produce matrimony vine slag, from detecting analysis result, matrimony vine is got in the matrimony vine slag after juice, and nutritional labeling is compared with wolfberry juiceAbundanter, be equal to the active ingredient of FRUCTUS LYCII, drain as waste residue, except causing environmental pollution, also abandon nutritional labeling,Also have directly edible matrimony vine converted products to have a small amount of compound Chinese wolfberry fruit drink, matrimony vine leisure food, these products are mainly with wolfberry juiceProduce for auxiliary material, add matrimony vine composition less, and can not play the effect of comprehensive utilization.
Chinese patent CN103340271A disclose a kind of black FRUCTUS LYCII root bark of tree peony technical matters, this technique is to utilize black matrimony vineBoiling, filters, removes slag, with wolfberry juice batching processing haw sheet.
Chinese patent CN102793120A (application number 201210262389.8) disclose a kind of Novel black matrimony vine fruitcake andProcessing method, is the making beating of matrimony vine process, batching, is processed into fruitcake.
The said goods raw material is Chinese wolfberry fruit, and product category is few, edible inconvenient.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of matrimony vine slag for comprehensive utilization and produce the method that FRUCTUS LYCII is rolled up.
Technical scheme of the present invention is as follows:
A method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, FRUCTUS LYCII tablet raw material component and percentage by weight composition thereof asUnder: matrimony vine slag 50～68%, pectin 1～5%, sugar alcohol solution 20～30%, sugar alcohol powder 10～20%;
Preparation method, comprises that step is as follows:
(1) collect in wolfberry fruit syrup process, the matrimony vine screenings of centrifugal discharge after making beating, by the matrimony vine slag of collection cross colloid mill 1～3 times, obtain matrimony vine slag slurry;
(2) the matrimony vine slag slurry making is carried out to vacuum outgas;
(3) keep vacuum state, by the matrimony vine slag slurry heating 10～15min after vacuum outgas, close vacuum, remove part waterDivide, obtain the matrimony vine slag slurry after concentrating, add sugar alcohol powder to stir and boil maintenance 2～5min, then join the matrimony vine after concentratingIn slag slurry, infusion 10～25min, is stirred to even pasty state;
(4) pectin is mixed with sugar alcohol solution and boil maintenance 2～5min, make pectin slurry;
(5) pectin slurry is joined in the pasty material that step (3) makes, constantly stir infusion 10～25min, make solvableProperty solid content reaches 70～80%, adds the citric acid solution of mass concentration 45～55%, and the addition of described citric acid isThe 1.0-1.2% of material total amount, mixes, and pours into and in mould, makes chankings;
(6) chankings is cooled to rapidly to 0-10 degree, and ensures to deposit at least 20 hours in the icing situation of chankings;
(7) chankings after refrigeration is placed at 40 DEG C-50 DEG C of temperature and is dried 1～2 hour, make chankings water content reach 20～22wt%; Reduce temperature to 30 DEG C～35 DEG C, continue to dry 2～3 hours, make chankings water content reach 18～20wt%; ContinueThe continuous temperature that reduces, cools the temperature to 20 DEG C～30 DEG C, dries 0.5～1h, makes matrimony vine chankings.
The present invention is preferred, by matrimony vine chankings strip shape, is rolled into volume, makes FRUCTUS LYCII volume.
The present invention is preferred, and the mass concentration of described sugar alcohol solution is 60～80%, and described sugar alcohol solution is that D-sorbite is moltenLiquid, sugar alcohol powder is D-sorbite powder.
The present invention is preferred, and in step (1), the moisture content of matrimony vine screenings is 60～80%.
The present invention is preferred, in step (2), and 20～25 DEG C of vacuum outgas temperature, vacuum is 0.08～0.20Mpa, de-The gas time is 10～30min.
The present invention is preferred, and in step (3), heating in vacuum temperature is 70～80 DEG C, and heating in vacuum vacuum is 0.08～0.10Mpa, 80～90 DEG C of the matrimony vine slag slurry infusion temperature after concentrating.
The present invention is preferred, in step (5), mixes as Aerated stirring in closed container, and the blowing pressure >=0.3MPa,Whipping time 3～5min.
The present invention is preferred, and step (6) ensures to deposit 24-28 hour in the icing situation of chankings.
The present invention is preferred, and in step (7), the chankings after refrigeration is placed at 48 DEG C-50 DEG C of temperature and dries 1～1.5 hour,Make chankings water content reach 20～22wt%; Reduce temperature to 30 DEG C～32 DEG C, continue to dry 2.5～3 hours, make chankingsWater content reaches 18～20wt%; Continue to reduce temperature, cool the temperature to 20 DEG C～26 DEG C, dry 0.8～1h.
The fresh fructus lycii chankings color that preparation method of the present invention makes is bordering on matrimony vine true qualities, nutritious, mouthfeel is soft, not sugaring,Must add any anticorrisive agent, edible crowd is wide. And to the comprehensive utilization of wolfberry juice processed side product, reduce product economy and becomeThis, produce market is promoted and processed and applied has a extensive future.
The pectin content of matrimony vine screenings own is low, is not enough to form gel under suitable sugar-acid ratio the fruit making for the preparation of chankingsSheet is loose disconnected, even can not form chankings, and the air (oxygen) in matrimony vine slag slurry is removed in vacuum outgas of the present invention, inhibition brown stain,The oxidation of pigment, vitamin, fragrant composition and other materials, heating in vacuum makes the material in matrimony vine slag slurry fully swelling, so thatBetter better merge with pectin, Aerated stirring makes the inner glue company that occurs of each material, makes the chankings that makes neither too hard, nor too soft, and does not stick with pasteMouthful, in conjunction with three-stage drying mode, protect to greatest extent the nutritional labeling of matrimony vine slag, avoid the nutrition of matrimony vine slag to be destroyed,Surface is fine and smooth lubricated, has protected the original color and luster of matrimony vine simultaneously, and color and luster Huang is red.
Adopt processing technology of the present invention and formula, it is moderate, surperficial fine and smooth lubricated, neither too hard, nor too soft that gained FRUCTUS LYCII is rolled up sour-sweet degree,Color and luster Huang is red, soft durometer good, and the smooth exquisiteness of mouthfeel, does not eke out a living, and without tooth gluing sense, quality is good, and the present invention is intended to for young manWith children consumer group, utilize the orange feature such as bright-coloured of matrimony vine pectin rich content, color and luster, matrimony vine slag is processed as to nutrition richThe FRUCTUS LYCII volume rich, color and luster is tempting, reduces matrimony vine slag and discharges the environmental pollution bringing, and has reduced products material cost, is matrimony vineSlag make full use of the approach that provides new, expand consumption market.
Advantage of the present invention is as follows:
1, byproduct-matrimony vine slag that processing method matrimony vine raw material of the present invention is wolfberry juice processing factory, reduces the discharge of matrimony vine slag and bringsEnvironmental pollution, reduced products material cost, utilize matrimony vine slag to be processed into matrimony vine sheet. Not only comprehensive to matrimony vine deep processingUtilize, utilized Chinese-wolfberry nutritive composition simultaneously, not sugaring in process, improves mouthfeel, and edible crowd is more extensive, potential cityField is very wide, and in Formula Development, matrimony vine slag addition is large, and nutrition is better than wolfberry fruit syrup, replaces sugar with sugar alcohol, compound sugar simultaneously,The matrimony vine sheet making is all having innovation aspect raw material selection, product nutrition, mouthfeel, edible range, for the deep processing of matrimony vine is foundTo a new approach.
2, processing method of the present invention takes full advantage of Chinese-wolfberry nutritive composition, has reduced making beating or colloid mill etc. in common processing technologyOperation, has simplified production technology, reduces the wastage. Can keep preferably the original nutritional labeling of matrimony vine.
3, in processing method batching of the present invention, do not add sugar, do not need to add anticorrisive agent, matrimony vine pulp water divides few addition large, carriesHigh product nutritional labeling, edible crowd is wider for target.
Detailed description of the invention
Be described further we are bright below in conjunction with embodiment, but be not limited to this:
The equipment using in embodiment is existing equipment, can buy in market,
Raw material in embodiment, D-sorbite powder, Jinan Wei Chen Bioisystech Co., Ltd.
Embodiment 1
A method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, FRUCTUS LYCII tablet raw material component and percentage by weight composition thereof asUnder: matrimony vine slag 64%, pectin 2%, sugar alcohol solution 22%, sugar alcohol powder 12%; The mass concentration of sugar alcohol solution is 70wt%,
Preparation method, comprises that step is as follows:
(1) collect in wolfberry fruit syrup process, the matrimony vine screenings of centrifugal discharge after making beating, the moisture content of matrimony vine screenings is 70wt,The matrimony vine slag of collection is crossed to colloid mill 2 times, obtain matrimony vine slag slurry;
(2) the matrimony vine slag slurry making is carried out to vacuum outgas, 22 DEG C of vacuum outgas temperature, vacuum is 0.08Mpa, when degassedBetween be 30min
(3) keep vacuum state, by the matrimony vine slag slurry heating 15min after vacuum outgas, heating in vacuum temperature is 72 DEG C, closesVacuum, removes part moisture, obtains the matrimony vine slag slurry after concentrating, and adds sugar alcohol powder to stir and boils maintenance 5min, then addsIn the matrimony vine slag slurry after concentrated, infusion 20min, 85 DEG C of infusion temperature, are stirred to even pasty state;
(4) pectin is mixed with sugar alcohol solution and boil maintenance 2～5min, make pectin slurry;
(5) pectin slurry is joined in the pasty material that step (3) makes, constantly stir infusion 20min, make solubility solidShape thing content reaches 72%, add the citric acid solution of mass concentration 50%, and the addition of described citric acid is material total amount1.2%, Aerated stirring in closed container, the blowing pressure 0.3MPa, beats time 5min, mixes, and pours in mouldMake chankings;
(6) chankings is cooled to rapidly to 2 degree, and ensures to deposit 24 hours in the icing situation of chankings;
(7) chankings after refrigeration is placed at 48 DEG C of temperature and is dried 1 hour, make chankings water content reach 20～22wt%; ReduceTemperature to 32 DEG C, continues to dry 3 hours, makes chankings water content reach 18～20wt%; Continue to reduce temperature, temperature is fallenTo 26 DEG C, dry 0.8h, make matrimony vine chankings, by matrimony vine chankings strip shape, be rolled into volume, make FRUCTUS LYCII volume.
Embodiment 2
A method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, FRUCTUS LYCII tablet raw material component and percentage by weight composition thereof asUnder: matrimony vine slag 58%, pectin 5%, sugar alcohol solution 22%, sugar alcohol powder 15%; The mass concentration of sugar alcohol solution is 75wt%,
Preparation method, comprises that step is as follows:
(1) collect in wolfberry fruit syrup process, the matrimony vine screenings of centrifugal discharge after making beating, the moisture content of matrimony vine screenings is 75wt,The matrimony vine slag of collection is crossed to colloid mill 2 times, obtain matrimony vine slag slurry;
(2) the matrimony vine slag slurry making is carried out to vacuum outgas, 25 DEG C of vacuum outgas temperature, vacuum is 0.10Mpa, when degassedBetween be 20min
(3) keep vacuum state, by the matrimony vine slag slurry heating 12min after vacuum outgas, heating in vacuum temperature is 75 DEG C, closesVacuum, removes part moisture, obtains the matrimony vine slag slurry after concentrating, and adds sugar alcohol powder to stir and boils maintenance 5min, then addsIn the matrimony vine slag slurry after concentrated, infusion 10min, 88 DEG C of infusion temperature, are stirred to even pasty state;
(4) pectin is mixed with sugar alcohol solution and boil maintenance 3min, make pectin slurry;
(5) pectin slurry is joined in the pasty material that step (3) makes, constantly stir infusion 12min, make solubility solidShape thing content reaches 78%, add the citric acid solution of mass concentration 48%, and the addition of described citric acid is material total amount1.0%, Aerated stirring in closed container, the blowing pressure 0.4MPa, beats time 3min, mixes, and pours in mouldMake chankings;
(6) chankings is cooled to rapidly to 2 degree, and ensures to deposit 24 hours in the icing situation of chankings;
(7) chankings after refrigeration is placed under temperature 50 C and is dried 1 hour, make chankings water content reach 20～22wt%; ReduceTemperature to 30 DEG C, continues to dry 3 hours, makes chankings water content reach 18～20wt%; Continue to reduce temperature, temperature is fallenTo 22 DEG C, dry 0.8h, make matrimony vine chankings, by matrimony vine chankings strip shape, be rolled into volume, make FRUCTUS LYCII volume.
Comparative example 1
A method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, and with embodiment 1, difference is:
Step (7), does not adopt three-stage drying mode dry, directly the chankings raw material after refrigeration is laid in to RXH-B-1 hot blastIn drying tray in circulation baking oven, 3 centimetres of mushroom body thicknesses, when the heated-air circulation oven that is then placed in 65 DEG C of temperature dehydratesBetween 5 hours, obtain FRUCTUS LYCII volume. Adopt clean sealing bag that FRUCTUS LYCII is rolled up, preserve 6 months in dry shady and cool place, forInvolve in row quality evaluation with the FRUCTUS LYCII of embodiment 1, embodiment 2.
Comparative example 2
A method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, and with embodiment 1, difference is:
Step (5), does not adopt Aerated stirring mode to stir, but stirs all with the rotating speed of 300r/min obtaining FRUCTUS LYCII volumeEven. Adopt clean sealing bag that FRUCTUS LYCII is rolled up, preserve 6 months in dry shady and cool place, for embodiment 1, embodiment 2FRUCTUS LYCII involve in row quality evaluation.
Experimental example 1
The dry shady and cool place preservation at normal temperatures of the FRUCTUS LYCII volume of embodiment 1-2 and comparative example 1-2 is observed to the stable of product for 6 monthsProperty, be shown in Table 1:
Contrast by upper table, processing technology of the present invention and formula, heating in vacuum makes the material in matrimony vine slag slurry fully swelling, withBe convenient to better better merge with pectin, Aerated stirring makes the inner glue company that occurs of each material, makes the chankings that makes neither too hard, nor too soft, andDo not eke out a living, in conjunction with three-stage drying mode, protected to greatest extent the nutritional labeling of matrimony vine slag, avoid the nutrition of matrimony vine slag to be brokenBad, surface is fine and smooth lubricated, has protected the original color and luster of matrimony vine simultaneously, and color and luster Huang is red.
Claims (9)
1. a method for FRUCTUS LYCII volume is produced in the utilization of matrimony vine slag for comprehensive, FRUCTUS LYCII tablet raw material component and percentage by weight composition thereofAs follows: matrimony vine slag 50～68%, pectin 1～5%, sugar alcohol solution 20～30%, sugar alcohol powder 10～20%;
Preparation method, comprises that step is as follows:
(1) collect in wolfberry fruit syrup process, the matrimony vine screenings of centrifugal discharge after making beating, by the matrimony vine slag of collection cross colloid mill 1～3 times, obtain matrimony vine slag slurry;
(2) the matrimony vine slag slurry making is carried out to vacuum outgas;
(3) keep vacuum state, by the matrimony vine slag slurry heating 10～15min after vacuum outgas, close vacuum, remove part waterDivide, obtain the matrimony vine slag slurry after concentrating, add sugar alcohol powder to stir and boil maintenance 2～5min, then join the matrimony vine after concentratingIn slag slurry, infusion 10～25min, is stirred to even pasty state;
(4) pectin is mixed with sugar alcohol solution and boil maintenance 2～5min, make pectin slurry;
(5) pectin slurry is joined in the pasty material that step (3) makes, constantly stir infusion 10～25min, make solvableProperty solid content reaches 70～80%, adds the citric acid solution of mass concentration 45～55%, and the addition of described citric acid isThe 1.0-1.2% of material total amount, mixes, and pours into and in mould, makes chankings;
(6) chankings is cooled to rapidly to 0-10 degree, and ensures to deposit at least 20 hours in the icing situation of chankings;
(7) chankings after refrigeration is placed at 40 DEG C-50 DEG C of temperature and is dried 1～2 hour, make chankings water content reach 20～22wt%; Reduce temperature to 30 DEG C～35 DEG C, continue to dry 2～3 hours, make chankings water content reach 18～20wt%; ContinueThe continuous temperature that reduces, cools the temperature to 20 DEG C～30 DEG C, dries 0.5～1h, makes matrimony vine chankings.
2. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that, by matrimony vineChankings growth bar shaped, is rolled into volume, makes FRUCTUS LYCII volume.
3. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that described sugarThe mass concentration of alcoholic solution is 60～80%, and described sugar alcohol solution is sorbitol solution, and sugar alcohol powder is D-sorbite powder.
4. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that step (1)The moisture content of middle matrimony vine screenings is 60～80%.
5. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that step (2)In, 20～25 DEG C of vacuum outgas temperature, vacuum is 0.08～0.20Mpa, the degassed time is 10～30min.
6. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that step (3)In, heating in vacuum temperature is 70～80 DEG C, heating in vacuum vacuum is 0.08～0.10Mpa, the matrimony vine slag slurry infusion after concentrating80～90 DEG C of temperature.
7. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that step (5)In mix as Aerated stirring in closed container, the blowing pressure >=0.3MPa, whipping time 3～5min.
8. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that, and step (6),Ensure to deposit 24-28 hour in the icing situation of chankings.
9. the method for FRUCTUS LYCII volume is produced in matrimony vine slag for comprehensive utilization according to claim 1, it is characterized in that step (7)In, the chankings after refrigeration is placed at 48 DEG C-50 DEG C of temperature and dries 1～1.5 hour, makes chankings water content reach 20～22wt%; FallLow temperature to 30 DEG C～32 DEG C, continues to dry 2.5～3 hours, makes chankings water content reach 18～20wt%; Continue to reduce temperatureDegree, cools the temperature to 20 DEG C～26 DEG C, dries 0.8～1h.
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| CN109258906A (en) * | 2018-10-22 | 2019-01-25 | 四川大学 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
| CN111264806A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Chocolate medlar and preparation method thereof |
| CN112869095A (en) * | 2021-03-05 | 2021-06-01 | 山西火品生物科技有限公司 | Lycium ruthenicum cake and preparation method thereof |
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| CN103340271A (en) * | 2013-06-21 | 2013-10-09 | 徐州绿之野生物食品有限公司 | Black wolfberry preserved haw roll |
| CN103859512A (en) * | 2014-03-06 | 2014-06-18 | 中华全国供销合作总社济南果品研究院 | Preparation method of wolfberry pulp |
| CN104522277A (en) * | 2015-01-20 | 2015-04-22 | 甘肃省轻工研究院 | Sweetened rolls produced by pomace and puree of Piteguo |
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| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN103340271A (en) * | 2013-06-21 | 2013-10-09 | 徐州绿之野生物食品有限公司 | Black wolfberry preserved haw roll |
| CN103859512A (en) * | 2014-03-06 | 2014-06-18 | 中华全国供销合作总社济南果品研究院 | Preparation method of wolfberry pulp |
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| CN112869095A (en) * | 2021-03-05 | 2021-06-01 | 山西火品生物科技有限公司 | Lycium ruthenicum cake and preparation method thereof |
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Application publication date: 20160525 |