CN107744110A - A kind of expanded reduction production of dry wolfberry fruit - Google Patents

A kind of expanded reduction production of dry wolfberry fruit Download PDF

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Publication number
CN107744110A
CN107744110A CN201710849096.2A CN201710849096A CN107744110A CN 107744110 A CN107744110 A CN 107744110A CN 201710849096 A CN201710849096 A CN 201710849096A CN 107744110 A CN107744110 A CN 107744110A
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CN
China
Prior art keywords
expanded
temperature
minutes
fruit
lycium barbarum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710849096.2A
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Chinese (zh)
Inventor
刘国祥
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ningxia Wolfberry Sprout Technology Co Ltd
Original Assignee
Ningxia Wolfberry Sprout Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ningxia Wolfberry Sprout Technology Co Ltd filed Critical Ningxia Wolfberry Sprout Technology Co Ltd
Priority to CN201710849096.2A priority Critical patent/CN107744110A/en
Publication of CN107744110A publication Critical patent/CN107744110A/en
Pending legal-status Critical Current

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment

Abstract

A kind of expanded reduction production of dry wolfberry fruit, technique content include successively cleaning, be evaporated, preheat, be expanded, cooling and finished product technique；Dried fruit of lycium barbarum is by being evaporated moistening processing to suitable expanded heating condition；Uniformly heating is aided in by bulking equipment, fructus lycii meat-like state is adjusted to optimum efficiency；It is expanded by negative pressure stage by stage, make fructus lycii uniform expansion, avoided coking and burst；The expanded dried fruit of lycium barbarum reduced is shaped by quick cooling technique, be brittle, being more suitable for eating；Beneficial effect is：Dried fruit of lycium barbarum can completely expanded reduction, high yield rate, fructus lycii not fragmentation after expanded reduction but coking, matter are crisp delicious, have good commodity value, and can be processed with large-scale production.

Description

A kind of expanded reduction production of dry wolfberry fruit
Technical field
The invention belongs to matrimony vine processing technique field, and in particular to a kind of expanded reduction production of dry wolfberry fruit.
Background technology
China is matrimony vine big producer, and yield of medlar is accounted for first of the world.Chinese-wolfberry nutritive composition very abundant, have very high Edibility and medical value.In the traditions of the past years, matrimony vine is main or based on being used as medicine with health product and Chinese medicine Used, dosage is less, but with reform and opening-up since under the influence of overall situation, the increasing quilt of the nutritive value of matrimony vine Utilization, the various products containing matrimony vine are poured into market, common are：Matrimony vine sugar, Lycium chinense wine, canned matrimony vine etc., once make Matrimony vine market demand quantitative change it is big, be developed agricultural district's economy based on matrimony vine, but problem is either market On any matrimony vine class product all used by dispensing of matrimony vine because dried fruit of lycium barbarum or medlar fresh fruit are all not easy greatly Amount is directly edible, and this problem seriously hinders the market scope of matrimony vine.Western China geology is deficient, agricultural planting ability Fall behind, most soil is not suitable for planting other grains or industrial crops, and the matrimony vine plantation in some areas substantially becomes The main economic source of local development, the market demand of matrimony vine, market consumption level, meaning is very for local economic development It is great.In order to greatly develop wolfberry industry, developing the food based on matrimony vine or health products becomes the mesh of wolfberry industry development Mark.
Tested and obtained according to modern science, be grown up is advisable to the amount of matrimony vine at daily 10-20 grams, can just play matrimony vine To the health-care effect of human body.But with traditional eating method (steep in wine, fricassee, Baoshang, make tea, be used as medicine), it is difficult to reach daily 10-20 grams of dosage, only chew and eat and can be easily reached, and all nutritional ingredients of matrimony vine can be made to be inhaled by human body Receive, reach the effect of health care.
Fresh fructus lycii fruit is than relatively straightforward matrimony vine output products, easy processing, can also directly be eaten, but fresh fructus lycii fruit stores up Difficulty is deposited, transport is inconvenient, can not transport for long-distance, the shelf-life is also shorter, and here it is why matrimony vine is all with dry wolfberry The reason for form is stored and sold.In recent years, with R and D of the wolfberry industry to matrimony vine product technology, there is many Matrimony vine fruit product based on matrimony vine, such as lyophilized medlar fresh fruit and expanded dry wolfberry, all have can directly eat, Ke Yichang The matrimony vine product that phase preserves, can transported for long-distance, new direction is opened for the development of wolfberry industry.
Medlar fresh fruit freeze drying technology is will to freeze solid-state in the environment of low temperature, is then made under vacuum conditions in matrimony vine Moisture is directly sublimed into gaseous state in freezing state, is dehydrated matrimony vine, perfectly remains active component and the influence of matrimony vine.But Quick freezing medlar fresh fruit technology can only processing consumption medlar fresh fruit, the collecting period of medlar fresh fruit only has 3 months, and utilization rate is too low, makes Into processing cost it is extremely expensive the problem of；On the other hand, the medlar fresh fruit after quick-frozen, pulp is thinning after shrinking, and influences very much mouth Sense, reduces product cost, is not received by the market.
Expanded dry wolfberry is can be swollen by dried fruit of lycium barbarum by dried fruit of lycium barbarum expanding treatment, puffing process using negative pressure puffing technique Change reduction, maximum expanded size when being restored to fresh fruit, while pulp coking becomes fragile, turning into dried fruit of lycium barbarum largely can directly eat Product, and it is expanded after dried fruit of lycium barbarum still remain with substantial amounts of nutriment.The expanding processing of fructus lycii can use Dry wolfberry, dry wolfberry easily store, and are not influenceed by matrimony vine crop cycle, whole process non-pigment and additive, safety and environmental protection, It can for a long time deposit, possess commodity value.Problem is, existing expanding processing process, is unsuitable for the swollen of dried fruit of lycium barbarum Metaplasia is produced, and it is that dried fruit of lycium barbarum can not be completely expanded directly to heat expanded last result using bulking equipment, is largely scraped, Chinese holly Coking is serious outside Qi dry fruit, and difficulty has yield rate, without commodity value.
The content of the invention
The invention aims to solve the problems, such as that dried fruit of lycium barbarum expanding processing is difficult, yield rate is low, there is provided one kind can be with The expanded reduction production of dry wolfberry fruit of extensive expanding processing dried fruit of lycium barbarum.
To achieve these goals, the technical solution adopted in the present invention be by dried fruit of lycium barbarum by be evaporated moistening handle to Suitable expanded heating condition；Uniformly heated by bulking equipment, fructus lycii meat-like state is adjusted to optimum efficiency；Pass through sublevel Section negative pressure is expanded, makes fructus lycii uniform expansion, avoided coking and burst；The expanded Chinese holly reduced is made by quick cooling technique The sizing of Qi dry fruit, embrittlement, are more suitable for eating.
The content of the expanded reduction production of dry wolfberry fruit of the present invention includes successively：Clean, be evaporated, preheating, be expanded, be cold But with finished product technique, comprise the following steps that:
A. clean：Dried fruit of lycium barbarum is eluriated with pure water, the dust impurity on dried fruit of lycium barbarum surface is cleaned up；
B. it is evaporated：The fructus lycii high temperature fumigation that will be cleaned up, make fructus lycii sterilizing, pulp uniform wet, control The water content of matrimony vine is untill 15-20%；
C. preheat：The fructus lycii handled well will be evaporated to be fitted into closed container, uniformly it is fixed it is hanging lay in a reservoir, hold Temperature is heated to 60 DEG C -75 DEG C in device, is kept for 15-20 minutes；
D. it is expanded：
D1. vacuumize：Holding container vacuum is at -80 to -90 MPas；
D2. divide three phases expanded under negative pressure:
First stage, temperature continues 5-10 minutes to 50 DEG C -65 DEG C in holding container；
Second stage, temperature continues 10-15 minutes to 50 DEG C -60 DEG C in holding container；
Phase III, temperature continues 20-25 minutes to 40 DEG C -50 DEG C in holding container；
E. cool down：The closed container fast cooling cooling finished to puffing process, makes temperature in container be maintained at normal temperature 25 Between DEG C -35 DEG C, continue 30-50 minutes；
F. finished product：Tank body is returned into normal temperature and pressure, the expanded dried fruit of lycium barbarum reduced is taken out out of tank body, that is, obtained The expanded reduction dry wolfberry fruit of finished product.
Described step b is evaporated in technique, is fumigated using 100 DEG C of vapor.
Described step b is evaporated in technique, and dried fruit of lycium barbarum water content control is 18%.
In described step c pre-heating techniques, temperature is heated to 65 DEG C in container, is kept for 20 minutes.
In described step d bulking process, vacuum is arranged to -83；First stage heating-up temperature is arranged to 60 DEG C, continues 7 minutes；Second stage heating-up temperature is arranged to 50 DEG C, continues 12 minutes；Phase III heating-up temperature is arranged to 40 DEG C, continues 21 Minute.
In described step f cooling techniques, chilling temperature is arranged to less than 35 DEG C, is kept for 40 minutes.
In described step c pre-heating techniques and step d bulking process, using Bulking tank as closed container, whole heating Process dried fruit of lycium barbarum is at the uniform velocity moved under operation in Bulking tank and carried out.
In described step f cooling techniques, whole temperature-fall period is all carried out in confined conditions.
The beneficial effects of the present invention are：Dried fruit of lycium barbarum can completely expanded reduction, high yield rate, the Chinese holly after expanded reduction Fructus lycii not fragmentation but coking, matter are crisp delicious, have good commodity value, and can be processed with large-scale production.
Brief description of the drawings
Fig. 1 is present invention process schematic flow sheet；
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below Detailed description；Any one skilled in the art the invention discloses technical scope in, change can be readily occurred in Change or replace, should all be included within the scope of the present invention.Therefore, protection scope of the present invention should be with the claim Protection domain be defined.
The content of the expanded reduction production of dry wolfberry fruit of the present invention includes successively：Clean, be evaporated, preheating, be expanded, cooling And finished product, wherein cleaning are cleaned using common cleaning equipment, are evaporated technique and use steamer or box electric steam box operation, in advance Hot, expanded, cooling technique is carried out in closed tank container, and tank container used, which must possess, uniformly holds or spread matrimony vine The function of fruit, specific implementation step are as follows:
A. clean：Dried fruit of lycium barbarum to be processed is put into service sink or rinse bath or cleaning basin, it is multiple to add pure water Eluriate, the dust impurity on dried fruit of lycium barbarum surface is cleaned up.
B. it is evaporated：The dried fruit of lycium barbarum cleaned up is put into food steamer, is fumigated using 100 DEG C of vapor, moistens matrimony vine It is wet uniform, stop stifling taking out when the water content of dried fruit of lycium barbarum is to 18%；Best dried fruit of lycium barbarum be evaporated effect be by containing Water rate control is to 18%, and more conducively expanded, sterilization can also be played by being evaporated technique, ensure and improve the hygienic matter of product Amount.
C. preheat：Steamed fructus lycii to be processed is uniformly laid in material disc, is fitted into closed Bulking tank, is closed Bulking tank, uniform heating tank body is interior to 65 DEG C or so, makes fructus lycii thermally equivalent in material disc, continues 20 minutes；Best effect Fruit is that material disc at the uniform velocity mobile in tank body can rotate, and fructus lycii can be made heated evenly, but be ensured that fructus lycii is consolidated It is fixed, fructus lycii epidermis not so can be damaged, causes expanded operation to fail.
D. it is expanded：It will quickly be vacuumized using vaccum-pumping equipment in Bulking tank, it is ensured that vacuum is evacuated to -83 MPas, divides three Stepwise heating, carry out expanded operation：First stage, remain that temperature is to 60 DEG C in container, continue 7 minutes, this stage matrimony vine Fruit is persistently completed expanded；Second stage, remain that temperature is to 50 DEG C in container, continue 12 minutes, this stage fructus lycii enters Expanded deceleration phase, while pressure starts with being balanced outside fruit in fructus lycii；Phase III, remain in container temperature to 40 DEG C, continue 21 minutes, this stage puffing process enters coda, and the expanded shape of fructus lycii determines substantially, the expanded end of job.
E. cool down：The closed container fast cooling cooling finished to puffing process, will be warm in Bulking tank using -15 DEG C of low temperature Degree is quickly down to less than 35 DEG C, continues 40 minutes, and this process makes the expanded shape sizing of fructus lycii, it is ensured that yield rate, while can By fructus lycii desiccation, fructus lycii is set to become fragile.
F. finished product：Tank body is returned into normal temperature and pressure, the expanded dried fruit of lycium barbarum reduced is taken out out of tank body, that is, obtained The expanded reduction dry wolfberry fruit of finished product.

Claims (8)

  1. A kind of 1. expanded reduction production of dry wolfberry fruit, it is characterised in that：Technique content includes cleaning, is evaporated, in advance successively Hot, expanded, cooling and finished product, concrete technology step are as follows:
    A. clean：Dried fruit of lycium barbarum is eluriated with pure water, the dust impurity on dried fruit of lycium barbarum surface is cleaned up；
    B. it is evaporated：The fructus lycii high temperature fumigation that will be cleaned up, make fructus lycii sterilizing, pulp uniform wet, control matrimony vine Water content untill 15-20%；
    C. preheat：The fructus lycii handled well will be evaporated to be fitted into closed container, it is uniformly fixed hanging to lay in a reservoir, in container Temperature is heated to 60 DEG C -75 DEG C, is kept for 15-20 minutes；
    D. it is expanded：
    D1. vacuumize：Holding container vacuum is at -80 to -90 MPas；
    D2. divide three phases expanded under negative pressure:
    First stage, temperature continues 5-10 minutes to 50 DEG C -65 DEG C in holding container；
    Second stage, temperature continues 10-15 minutes to 50 DEG C -60 DEG C in holding container；
    Phase III, temperature continues 20-25 minutes to 40 DEG C -50 DEG C in holding container；
    E. cool down：The closed container fast cooling cooling finished to puffing process, makes temperature in container be maintained at normal temperature 25 DEG C -35 Between DEG C, continue 30-50 minutes；
    F. finished product：Tank body is returned into normal temperature and pressure, the expanded dried fruit of lycium barbarum reduced is taken out out of tank body, that is, obtains finished product Expanded reduction dry wolfberry fruit.
  2. 2. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：Described step b is evaporated work In skill, fumigated using 100 DEG C of vapor.
  3. 3. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：Described step b is evaporated work In skill, dried fruit of lycium barbarum water content control is 18%.
  4. 4. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：The described pre- thermal technologies of step c In skill, temperature is heated to 65 DEG C in container, is kept for 20 minutes.
  5. 5. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：The described expanded works of step d In skill, vacuum is arranged to -83MPa；First stage heating-up temperature is arranged to 60 DEG C, continues 7 minutes；Second stage heating-up temperature 50 DEG C are arranged to, continues 12 minutes；Phase III heating-up temperature is arranged to 40 DEG C, continues 21 minutes.
  6. 6. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：Described step f boshers In skill, chilling temperature is arranged to less than 35 DEG C, is kept for 40 minutes.
  7. 7. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：The described pre- thermal technologies of step c In skill and step d bulking process, using Bulking tank as closed container, whole heating process dried fruit of lycium barbarum in Bulking tank at the uniform velocity Carried out under mobile operation.
  8. 8. the expanded reduction production of dry wolfberry fruit as claimed in claim 1, it is characterised in that：Described step f boshers In skill, whole temperature-fall period is all carried out in confined conditions.
CN201710849096.2A 2017-09-20 2017-09-20 A kind of expanded reduction production of dry wolfberry fruit Pending CN107744110A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710849096.2A CN107744110A (en) 2017-09-20 2017-09-20 A kind of expanded reduction production of dry wolfberry fruit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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Publication Number Publication Date
CN107744110A true CN107744110A (en) 2018-03-02

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561826A (en) * 2004-03-30 2005-01-12 银川原源食品有限公司 Chinese wolfberry puffing product and its producing process
CN1973643A (en) * 2006-12-18 2007-06-06 中国农业科学院农产品加工研究所 Puffed orange and its production process
CN101744196A (en) * 2009-12-16 2010-06-23 朵海林 Method for manufacturing crispy medlar
CN102334651A (en) * 2010-07-16 2012-02-01 天津科技大学 Processing method of non-fried puffed crispy medlars
CN102648758A (en) * 2011-02-24 2012-08-29 赵广涛 Biological puffed medlar and preparation method thereof
CN102669597A (en) * 2012-05-28 2012-09-19 宁夏天瑞产业集团现代农业有限公司 Method for processing bamboo charcoal coated Chinese wolfberry
CN104012900A (en) * 2014-06-06 2014-09-03 邵素英 Preparation method for puffing medlar
CN104222890A (en) * 2014-06-06 2014-12-24 山西汉波食品股份有限公司 Preparation method of crispy wolfberry

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561826A (en) * 2004-03-30 2005-01-12 银川原源食品有限公司 Chinese wolfberry puffing product and its producing process
CN1973643A (en) * 2006-12-18 2007-06-06 中国农业科学院农产品加工研究所 Puffed orange and its production process
CN101744196A (en) * 2009-12-16 2010-06-23 朵海林 Method for manufacturing crispy medlar
CN102334651A (en) * 2010-07-16 2012-02-01 天津科技大学 Processing method of non-fried puffed crispy medlars
CN102648758A (en) * 2011-02-24 2012-08-29 赵广涛 Biological puffed medlar and preparation method thereof
CN102669597A (en) * 2012-05-28 2012-09-19 宁夏天瑞产业集团现代农业有限公司 Method for processing bamboo charcoal coated Chinese wolfberry
CN104012900A (en) * 2014-06-06 2014-09-03 邵素英 Preparation method for puffing medlar
CN104222890A (en) * 2014-06-06 2014-12-24 山西汉波食品股份有限公司 Preparation method of crispy wolfberry

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Application publication date: 20180302