CN106418102A - Method for producing instant waxberry freeze-dried powder - Google Patents
Method for producing instant waxberry freeze-dried powder Download PDFInfo
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- CN106418102A CN106418102A CN201610894881.5A CN201610894881A CN106418102A CN 106418102 A CN106418102 A CN 106418102A CN 201610894881 A CN201610894881 A CN 201610894881A CN 106418102 A CN106418102 A CN 106418102A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000007270 Gaultheria hispida Nutrition 0.000 title abstract description 15
- 235000009134 Myrica cerifera Nutrition 0.000 title abstract description 15
- 235000012851 Myrica pensylvanica Nutrition 0.000 title abstract description 15
- 244000269152 Myrica pensylvanica Species 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 title abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 229940088598 enzyme Drugs 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000132436 Myrica rubra Species 0.000 claims description 54
- 239000008176 lyophilized powder Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 14
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 12
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 12
- 239000012141 concentrate Substances 0.000 claims description 12
- 235000004634 cranberry Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 8
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 8
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 229920001503 Glucan Polymers 0.000 claims description 2
- 108700023372 Glycosyltransferases Proteins 0.000 claims description 2
- 102000051366 Glycosyltransferases Human genes 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000001976 enzyme digestion Methods 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 102000004357 Transferases Human genes 0.000 claims 1
- 108090000992 Transferases Proteins 0.000 claims 1
- 229920002000 Xyloglucan Polymers 0.000 claims 1
- 125000003147 glycosyl group Chemical group 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 108010069678 xyloglucan endotransglycosylase Proteins 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 3
- 239000002420 orchard Substances 0.000 abstract description 2
- 244000024215 Myrica gale Species 0.000 abstract 4
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000004940 nucleus Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 4
- 235000021049 nutrient content Nutrition 0.000 description 4
- 235000007652 Arbutus Nutrition 0.000 description 3
- 240000008327 Arbutus unedo Species 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 229940126670 AB-836 Drugs 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000219433 Myrica Species 0.000 description 2
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- 235000013402 health food Nutrition 0.000 description 2
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- 238000003860 storage Methods 0.000 description 2
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- 241000588724 Escherichia coli Species 0.000 description 1
- 235000014631 Myrica rubra Nutrition 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for producing an instant waxberry freeze-dried powder. The method comprises the following steps: picking fresh waxberries, washing the waxberries, removing seeds, soaking the waxberries in a color protection solution composed of sodium chloride and ethylenediamine tetraacetic acid disodium, taking out and removing nucleuses, and juicing by using a juicer, so as to obtain waxberry juice; adding a mixed enzyme of xyloglucan endotransglycosylase and cellulase into the waxberry juice for performing enzymolysis for 1-2 hours, performing vacuum concentration on the juice subjected to enzymolysis, performing vacuum freeze drying, performing ultraviolet sterilization, and packaging, so as to obtain the instant waxberry freeze-dried powder. According to the method, the instant waxberry freeze-dried powder made by the steps of color protection treatment, enzymolysis, vacuum freeze drying and the like can maintain the nutritional ingredients and natural flavor of the waxberries, and has the advantages of being instant in cold water, convenient to carry, easy to preserve, convenient to use, the types of highly processed waxberry products are further enriched, the development of waxberry industrialization is facilitated, and economic benefits of orchard workers are improved.
Description
Technical field
The present invention relates to food processing technology field, the production method of the instant lyophilized powder of specifically a kind of red bayberry.
Background technology
Red bayberry（Myrica rubra (Lour.)S. etZucc.）Belong to Myruca ceas Myrica(Myrica) dungarunga or shrub plant,
Also known as Sheng Shengmei, Bai Dimei, tree plum, there is very high medicinal and edibility, in Chinese East China and Hunan, Guangdong, Guangxi, expensive
The areas such as state are all distributed.Traditional medicine thinks that red bayberry has quench one's thirst of promoting the production of body fluid and stomach helps digestion, and controls polydipsia, vomiting, diarrhoea
, stomachache, dysentery the effects such as.Red bayberry has bacteriostasis to shigella dysenteriae, staphylococcus aureus, Escherichia coli.Red bayberry contains
Cancer-resisting substance, has inhibitory action to cancer cell.There are its contained multiple tartaric acid of certain cancer-resisting effect can suppress not lactones
The formation of fat, has the effect of fat-reducing.Red bayberry be a kind of green, environmental protection fruit and have must curative effect health care nutrient food.
The exploitation of red bayberry health food：It is with red bayberry as raw material, health product can be processed into, such as：Canned arbutu,
Waxberry beverage, red hayberry wine, red bayberry dried fruit, red bayberry fruit tea, arbutus jam, red bayberry preserved fruit etc..The deep processing to red bayberry for the prior art
It is that simply freeze-dried for new arbutus, disintegrating process are obtained dry powder, to facilitate storage and transport, but effective in red bayberry
Composition is still in plant tissue cell's wall, without dissolving or extracting so that this waxberry powder is not easy to absorb, eats
Effect afterwards is not ideal enough.The water of temperature higher temperature need to be used when therefore reconstituting, also need stirring so that it is fully dissolved, to user
Bring many inconvenience；On the other hand it is exactly the product after processing, original nutrient content and natural flavour mountaineous loss are serious.Instant powder
It is that a kind of collection convenience, pure natural property, compound nutritional are easily stored in the health food of one, instant-drink, adapt to current
People's high efficiency, allegro living needs, but not yet it is related to the report that red bayberry makes instant powder at present.
Content of the invention
The present invention is directed to the problem that red bayberry deep processing exists, and provides one kind can keep red bayberry nutrient content and natural wind
Taste, again can be with instant-drink, Portable belt, the easy preparation preserving red bayberry instant drink.
In order to realize object above, the present invention is to be achieved through the following technical solutions：
A kind of production method of the instant lyophilized powder of red bayberry, comprises the following steps：
（1）Pluck fresh red bayberry to clean up, remove seed, soaked with the colour protecting liquid of sodium chloride and disodium ethylene diamine tetraacetate composition
2-3h, takes out stoning, the red bayberry after stoning is squeezed the juice using juice extractor, obtains cranberry juice；
（2）Red bayberry weight is added to carry out digesting 1-2h than the mixed enzyme for 0.8-1.2% in cranberry juice, described mixed enzyme is by wood
Glycosyl transferase and cellulase composition in glucan；
（3）By the juice after enzymolysis vacuum be 0.08-0.10Mpa, temperature be 60-80 DEG C at carry out being concentrated into material aqueous
Measure as 20-25%, obtain concentrate；
（4）By concentrate temperature be -20 DEG C～-30 DEG C at pre-freeze 3-4h, be then placed in vacuum freeze drier and freezed
It is dried, control vacuum is 0.08-0.10MPa, temperature is dried 8-10h at being -40 DEG C～-50 DEG C, obtaining water content is 6-8%
Xeraphium；
（5）By xeraphium through ultraviolet-sterilization, pack, obtain final product the instant lyophilized powder of red bayberry.
Preferably, in the above colour protecting liquid, the weight concentration of sodium chloride is 0.8-1.2%, disodium ethylene diamine tetraacetate weight
Amount concentration is 0.3-0.6%.
Preferably, the weight of the above Xyloglucan endotransglycosylase and cellulase is than for 1:4-7.
Preferably, the temperature of the above enzyme digestion reaction is 35-45 DEG C.
Preferably, the ultraviolet lamp sterilization 20-60min that the above ultraviolet-sterilization is is 40-100W with power.
Compared with prior art, advantages of the present invention and having the beneficial effect that：
1st, the instant lyophilized powder of red bayberry that the inventive method is obtained through steps such as color retention, enzymolysis, vacuum freeze dryings, can
Keep red bayberry nutrient content and natural flavour mountaineous, have the advantages that again cold water instant-drink, Portable belt, easily preserve, easy to use, enter
And the deep processed product species of abundant red bayberry, beneficial to the development promoting red bayberry industrialization, improve the economic well-being of workers and staff of orchard worker.
2nd, this method is processed through complex enzyme hydrolysis, so that soluble component in raw material is fully discharged and be dissolved out, thus subtracting
The loss of few nutrient content, improves the nutritive value of product.
3rd, this method is processed using colour protecting liquid and red bayberry can be suppressed easily brown stain to occur in processing, storage, keeps former
The color and luster of material is colour protecting liquid stable performance used, safety, good to human body non-hazardous, effect of color protection.
4th, the inventive method is dried to waxberry powder using vacuum refrigeration, can avoid various nutrition to greatest extent and become
Divide and the loss in process of functional activity composition, improve the quality of product.
5th, the inventive method has process is simple, power consumption is low, production efficiency is high, low cost and other advantages are it is adaptable to industrialize
Produce.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, but is not limited to protection scope of the present invention.
Embodiment 1
A kind of production method of the instant lyophilized powder of red bayberry, comprises the following steps：
（1）Pluck the fresh red bayberry of 100kg to clean up, remove seed, with weight concentration, the sodium chloride being 0.8% and weight concentration are
The colour protecting liquid of 0.5% disodium ethylene diamine tetraacetate composition soaks 2h, takes out stoning, and the red bayberry after stoning is adopted juice extractor to squeeze
Juice, obtains cranberry juice；
（2）Add 1.0kg mixed enzyme to digest 2h at temperature is 35 DEG C in cranberry juice, described mixed enzyme by by weight ratio for 1:
5 Xyloglucan endotransglycosylase and cellulase composition；
（3）By the juice after enzymolysis vacuum be 0.08Mpa, temperature be 70 DEG C to carry out being concentrated into material moisture be 25%,
Obtain concentrate；
（4）By concentrate temperature be -20 DEG C at pre-freeze 4h, be then placed in vacuum freeze drier and carry out freeze-drying, control
Vacuum is 0.08MPa, temperature is dried 10h at being -40 DEG C, obtains the xeraphium that water content is 8%；
（5）The ultraviolet lamp sterilization 60min that xeraphium power is 40W, packaging, obtain final product the instant lyophilized powder of red bayberry.
Embodiment 2
A kind of production method of the instant lyophilized powder of red bayberry, comprises the following steps：
（1）Pluck the fresh red bayberry of 100kg to clean up, remove seed, with weight concentration, the sodium chloride being 1.0% and weight concentration are
The colour protecting liquid of 0.3% disodium ethylene diamine tetraacetate composition soaks 1.5h, takes out stoning, the red bayberry after stoning is adopted juice extractor
Squeeze the juice, obtain cranberry juice；
（2）1.2kg mixed enzyme is added to digest 1.5h at temperature is 40 DEG C in cranberry juice, described mixed enzyme by by weight ratio is
1:7 Xyloglucan endotransglycosylase and cellulase composition；
（3）By the juice after enzymolysis vacuum be 0.10Mpa, temperature be 80 DEG C to carry out being concentrated into material moisture be 20%,
Obtain concentrate；
（4）By concentrate temperature be -30 DEG C at pre-freeze 3h, be then placed in vacuum freeze drier and carry out freeze-drying, control
Vacuum is 0.10MPa, temperature is dried 9h at being -50 DEG C, obtains the xeraphium that water content is 7%；
（5）The ultraviolet lamp sterilization 60min that xeraphium power is 55W, packaging, obtain final product the instant lyophilized powder of red bayberry.
Embodiment 3
A kind of production method of the instant lyophilized powder of red bayberry, comprises the following steps：
（1）Pluck the fresh red bayberry of 100kg to clean up, remove seed, with weight concentration, the sodium chloride being 1.2% and weight concentration are
The colour protecting liquid of 0.4% disodium ethylene diamine tetraacetate composition soaks 1h, takes out stoning, and the red bayberry after stoning is adopted juice extractor to squeeze
Juice, obtains cranberry juice；
（2）Add 0.8kg mixed enzyme to digest 1h at temperature is 45 DEG C in cranberry juice, described mixed enzyme by by weight ratio for 1:
7 Xyloglucan endotransglycosylase and cellulase composition；
（3）By the juice after enzymolysis vacuum be 0.08Mpa, temperature be 80 DEG C to carry out being concentrated into material moisture be 20%,
Obtain concentrate；
（4）By concentrate temperature be -25 DEG C at pre-freeze 3.5h, be then placed in vacuum freeze drier and carry out freeze-drying, control
Vacuum processed is 0.08MPa, temperature is dried 10h at being -50 DEG C, obtains the xeraphium that water content is 6%；
（5）The ultraviolet lamp sterilization 40min that xeraphium power is 75W, packaging, obtain final product the instant lyophilized powder of red bayberry.
Embodiment 4
A kind of production method of the instant lyophilized powder of red bayberry, comprises the following steps：
（1）Pluck the fresh red bayberry of 100kg to clean up, remove seed, with weight concentration, the sodium chloride being 0.8% and weight concentration are
The colour protecting liquid of 0.6% disodium ethylene diamine tetraacetate composition soaks 2h, takes out stoning, and the red bayberry after stoning is adopted juice extractor to squeeze
Juice, obtains cranberry juice；
（2）Add 1.0kg mixed enzyme to digest 2h at temperature is 40 DEG C in cranberry juice, described mixed enzyme by by weight ratio for 1:
6 Xyloglucan endotransglycosylase and cellulase composition；
（3）By the juice after enzymolysis vacuum be 0.09Mpa, temperature be 60 DEG C to carry out being concentrated into material moisture be 25%,
Obtain concentrate；
（4）By concentrate temperature be -30 DEG C at pre-freeze 3h, be then placed in vacuum freeze drier and carry out freeze-drying, control
Vacuum is 0.09MPa, temperature is dried 8h at being -45 DEG C, obtains the xeraphium that water content is 8%；
（5）The ultraviolet lamp sterilization 20min that xeraphium power is 100W, packaging, obtain final product the instant lyophilized powder of red bayberry.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for those skilled in the art
For member, the present invention can have various modifications and variations.All any modifications within the spirit and principles in the present invention, made,
Equivalent, improvement etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of instant lyophilized powder of red bayberry production method it is characterised in that：Comprise the following steps：
（1）Pluck fresh red bayberry to clean up, remove seed, soaked with the colour protecting liquid of sodium chloride and disodium ethylene diamine tetraacetate composition
2-3h, takes out stoning, the red bayberry after stoning is squeezed the juice using juice extractor, obtains cranberry juice；
（2）Red bayberry weight is added to carry out digesting 1-2h than the mixed enzyme for 0.8-1.2% in cranberry juice, described mixed enzyme is by wood
Glycosyl transferase and cellulase composition in glucan；
（3）By the juice after enzymolysis vacuum be 0.08-0.10Mpa, temperature be 60-80 DEG C at carry out being concentrated into material aqueous
Measure as 20-25%, obtain concentrate；
（4）By concentrate temperature be -20 DEG C～-30 DEG C at pre-freeze 3-4h, be then placed in vacuum freeze drier and freezed
It is dried, control vacuum is 0.08-0.10MPa, temperature is dried 8-10h at being -40 DEG C～-50 DEG C, obtaining water content is 6-8%
Xeraphium；
（5）By xeraphium through ultraviolet-sterilization, pack, obtain final product the instant lyophilized powder of red bayberry.
2. according to claim 1 the instant lyophilized powder of red bayberry production method it is characterised in that：Sodium chloride in described colour protecting liquid
Weight concentration be 0.8-1.2%, disodium ethylene diamine tetraacetate weight concentration be 0.3-0.6%.
3. according to claim 1 the instant lyophilized powder of red bayberry production method it is characterised in that：Glycosyl in described xyloglucan
The weight of transferase and cellulase is than for 1:4-7.
4. according to claim 1 the instant lyophilized powder of red bayberry production method it is characterised in that：The temperature of described enzyme digestion reaction
For 35-45 DEG C.
5. according to claim 1 the instant lyophilized powder of red bayberry production method it is characterised in that：Described ultraviolet-sterilization is diligent
Rate is the ultraviolet lamp sterilization 20-60min of 40-100W.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610894881.5A CN106418102A (en) | 2016-10-14 | 2016-10-14 | Method for producing instant waxberry freeze-dried powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610894881.5A CN106418102A (en) | 2016-10-14 | 2016-10-14 | Method for producing instant waxberry freeze-dried powder |
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| CN106418102A true CN106418102A (en) | 2017-02-22 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170517A (en) * | 2018-08-06 | 2019-01-11 | 丁小礼 | A kind of cranberry juice color protecting method |
| CN109662277A (en) * | 2018-12-27 | 2019-04-23 | 长沙理工大学 | A method of the instant lyophilized powder of red bayberry is prepared using myrica ruba marc |
| CN110101040A (en) * | 2018-12-27 | 2019-08-09 | 长沙理工大学 | A kind of preparation method of the instant lyophilized powder of red bayberry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707771A (en) * | 2016-03-01 | 2016-06-29 | 河北至高点农业科技有限公司 | Dry raspberry powder and preparing method thereof |
| CN105795299A (en) * | 2016-03-28 | 2016-07-27 | 韶关学院 | Preparation method of instant myrica rubra granule solid beverage |
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2016
- 2016-10-14 CN CN201610894881.5A patent/CN106418102A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707771A (en) * | 2016-03-01 | 2016-06-29 | 河北至高点农业科技有限公司 | Dry raspberry powder and preparing method thereof |
| CN105795299A (en) * | 2016-03-28 | 2016-07-27 | 韶关学院 | Preparation method of instant myrica rubra granule solid beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170517A (en) * | 2018-08-06 | 2019-01-11 | 丁小礼 | A kind of cranberry juice color protecting method |
| CN109662277A (en) * | 2018-12-27 | 2019-04-23 | 长沙理工大学 | A method of the instant lyophilized powder of red bayberry is prepared using myrica ruba marc |
| CN110101040A (en) * | 2018-12-27 | 2019-08-09 | 长沙理工大学 | A kind of preparation method of the instant lyophilized powder of red bayberry |
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