CN110150594A - A kind of fructus lycii processing technology - Google Patents
A kind of fructus lycii processing technology Download PDFInfo
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- CN110150594A CN110150594A CN201810025430.7A CN201810025430A CN110150594A CN 110150594 A CN110150594 A CN 110150594A CN 201810025430 A CN201810025430 A CN 201810025430A CN 110150594 A CN110150594 A CN 110150594A
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- fructus lycii
- raw material
- processing technology
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- machine
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- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000012216 screening Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 8
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 201000010099 disease Diseases 0.000 claims 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims 1
- 235000011869 dried fruits Nutrition 0.000 abstract description 9
- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 8
- 244000241838 Lycium barbarum Species 0.000 abstract description 7
- 238000007605 air drying Methods 0.000 abstract description 3
- 210000000476 body water Anatomy 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 3
- 238000005202 decontamination Methods 0.000 abstract description 3
- 230000003588 decontaminative effect Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000002906 microbiologic effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000003344 environmental pollutant Substances 0.000 abstract description 2
- 231100000719 pollutant Toxicity 0.000 abstract description 2
- 238000007599 discharging Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 12
- 244000241872 Lycium chinense Species 0.000 description 3
- 235000015468 Lycium chinense Nutrition 0.000 description 3
- 206010039509 Scab Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fructus lycii processing technologys, including raw material screening, raw material cleaning, raw material drains, raw material freezing, it is dry, discharging, sterilization, it is classified packaging step, the present invention maintains the intrinsic activity substance of fructus lycii not oxidation deterioration to greatest extent, it is not lost, there is no secondary pollution, also it is able to maintain original shape of fructus lycii, dried fruit body water content is below 3%, rehydration is good, the bioavailability of fructus lycii can sufficiently be improved, simultaneously in the drying process of fructus lycii, it is to be carried out under gnotobasis, and fructus lycii is cleaned up, kick decontamination, because without introducing pollutant, obtained dried fruit of lycium barbarum finished product is far below natural drying and the resulting dried fruit of lycium barbarum microbiological indicator of heated-air drying, avoid the loss of nutritional ingredient and the change of quality, it is in good taste simultaneously, clean hygiene.
Description
Technical field
The present invention relates to fructus lycii processing technique field more particularly to a kind of fructus lycii processing technologys.
Background technique
Fructus lycii is rare medicinal material and invigorant, and Chinese medicine has the saying of " medlar health preserving " very early.Compendium of Material Medica is recorded:
" fructus lycii, kidney-tonifying sperm-generating, nourishing the liver ... improving eyesight and quiet nerves make us long-lived." producing region of fructus lycii is concentrated mainly on the Northwest, Ningxia
Fructus lycii is the most famous, and in addition the Lycium barbarum. L Quality on the ground such as Xinjiang, Gansu, Qinghai is also very high.Chinese wolfberry fruit is intermittent maturation, production
On be generally classified as by fructescence: spring fruit fructus lycii, summer fruit fructus lycii and autumn fruit fructus lycii.Mellow fruit at the beginning of June to 7 months,
I.e. old eye branch fruit is spring fruit fructus lycii；Fruit of the early July to August part from spring current year branch is known as summer fruit；September to October at
Ripe fruit is autumn fruit.Modern medicine study proves: fructus lycii has immunological regulation, anti-oxidant, anti-aging, antitumor, antifatigue, drop
Blood lipid, hypoglycemic, blood pressure lowering, kidney tonifying, liver protection, improving eyesight, beauty treatment, brain tonic, toxin expelling, protection reproductive system, Antiradiation injury etc. ten
Six Xiang Gongneng.
Traditional fructus lycii processing method be all using heating by the way of, such as solarization, baking, microwave, far infrared etc. processing
Methods are all that wolfberry loss can be made big using heating, costs and poor dehydration results, and easily get damp, agglomerate and go mouldy, and are done
Fruit is poor quality, is easily polluted by dust, fly, mouse.
Summary of the invention
The present invention in order to overcome the shortcomings in the prior art, provides a kind of Lycium chinense wine and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of fructus lycii processing technology, comprising the following steps:
Step a, raw material screening: the fructus lycii that picking comes is put into screening machine and is screened, damaging by worms in fructus lycii is removed
Grain, scab grain, moldy kernel and impurity, obtain clean, qualified fructus lycii；
Step b, raw material cleans: the fructus lycii after screening being placed in cleaning case, clear water is added and is cleaned, to remove
The silt and impurity on fructus lycii surface are stirred while cleaning；
Step c, raw material drains: it is natural air cooled that the fructus lycii cleaned up is placed on progress at shady and cool ventilation, and drains clear
The moisture washed；
Step d, raw material freezes: the fructus lycii drained being put into refrigerator and is cooled down；
Step e, drying: the fructus lycii after freezing being placed in drying machine and is dried, and is stirred place while dry
Reason,
Step f, it discharges: stopping heating after the completion of drying, close vacuum pump, open drying machine；
Step g, it sterilizes: carrying out sterilization processing in sterilization machine；
Step h, artificial or machine Selected Inspection classification, quantitative package, sealing classification packaging: are carried out.
Further, in the step d, refrigerator is opened, the temperature of refrigerator is adjusted to subzero 20- 40 degrees below zero
It is freezed, cooling time is 8-10 hours.
Further, it in the step e, is stirred using stepless time adjustment motor, mixing speed 100r/min-
200r/min。
Further, in the step e, vacuum pump is opened, vacuum degree opens intelligent heating control system up to 20 pas,
When to temperature up to 60 DEG C, vacustat in 60 pas, it is 72 hours dry.
Further, in the step f, whole process carries out under conditions of sterile, constant temperature, by thermostatic control system
The constant of entire temperature is controlled, and takes out the fructus lycii after drying in the environment of low humidity.
Further, it in the step h, is packed in sealing, the sterile, environment below of relative humidity 30%.
Compared with prior art, the beneficial effects of the present invention are: processing technology provided by the invention is protected to greatest extent
Held the intrinsic activity substance of fructus lycii not oxidation deterioration, be not lost, without secondary pollution, moreover it is possible to keep original shape of fructus lycii,
Dried fruit body water content hereinafter, rehydration is good, can sufficiently improve the bioavailability of fructus lycii, while in the dry of fructus lycii 3%
During dry, it be to be carried out under gnotobasis, and fructus lycii is cleaned up, kick decontamination, because dirty without introducing
Object is contaminated, obtained dried fruit of lycium barbarum finished product is far below natural drying and the resulting dried fruit of lycium barbarum microbiological indicator of heated-air drying, avoids
The loss of nutritional ingredient and the change of quality, while in good taste, clean hygiene.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, the present invention is carried out further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
A kind of fructus lycii processing technology, comprising the following steps:
Step a, raw material screening: the fructus lycii that picking comes is put into screening machine and is screened, damaging by worms in fructus lycii is removed
Grain, scab grain, moldy kernel and impurity, obtain clean, qualified fructus lycii；
Step b, raw material cleans: the fructus lycii after screening being placed in cleaning case, clear water is added and is cleaned, to remove
The silt and impurity on fructus lycii surface are stirred while cleaning；
Step c, raw material drains: it is natural air cooled that the fructus lycii cleaned up is placed on progress at shady and cool ventilation, and drains clear
The moisture washed；
Step d, raw material freezes: the fructus lycii drained being put into refrigerator and is cooled down；
Step e, drying: the fructus lycii after freezing being placed in drying machine and is dried, and is stirred place while dry
Reason,
Step f, it discharges: stopping heating after the completion of drying, close vacuum pump, open drying machine；
Step g, it sterilizes: carrying out sterilization processing in sterilization machine；
Step h, artificial or machine Selected Inspection classification, quantitative package, sealing classification packaging: are carried out.
In the step d, refrigerator is opened, the temperature of refrigerator is adjusted to subzero 20- 40 degrees below zero and is freezed,
Cooling time is 8-10 hours.
It in the step e, is stirred using stepless time adjustment motor, mixing speed 100r/min-200r/min.
In the step e, vacuum pump is opened, vacuum degree opens intelligent heating control system up to 20 pas, until temperature is up to 60
DEG C when, vacustat in 60 pas, it is 72 hours dry.
In the step f, whole process carries out under conditions of sterile, constant temperature, is controlled by thermostatic control system entire
Temperature it is constant, and take out in the environment of low humidity it is dry after fructus lycii.
In the step h, packed in sealing, the sterile, environment below of relative humidity 30%.
Processing technology provided by the invention maintain to greatest extent the intrinsic activity substance of fructus lycii not oxidation deterioration, do not flow
Lose, there is no secondary pollution, moreover it is possible to keep original shape of fructus lycii, dried fruit body water content 3% hereinafter, rehydration is good, can
The bioavailability for sufficiently improving fructus lycii is to carry out under gnotobasis, and by Chinese holly while in the drying process of fructus lycii
Qi is cleaned up, and decontamination is kicked, because of the dried fruit of lycium barbarum finished product that without introducing pollutant, obtains far below natural drying and
The resulting dried fruit of lycium barbarum microbiological indicator of heated-air drying avoids the loss of nutritional ingredient and the change of quality, while mouthfeel
It is good, clean hygiene.
Above are only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within principle.
Claims (6)
1. a kind of fructus lycii processing technology, which comprises the following steps:
Step a, raw material screening: being put into the fructus lycii that picking comes in screening machine and screen, and removes grain of damaging by worms in fructus lycii, disease
Spot grain, moldy kernel and impurity obtain clean, qualified fructus lycii；
Step b, raw material cleans: the fructus lycii after screening being placed in cleaning case, clear water is added and is cleaned, to remove fructus lycii
The silt and impurity on surface are stirred while cleaning；
Step c, raw material drains: it is natural air cooled that the fructus lycii cleaned up is placed on progress at shady and cool ventilation, and drains cleaning
Moisture；
Step d, raw material freezes: the fructus lycii drained being put into refrigerator and is cooled down；
Step e, drying: the fructus lycii after freezing being placed in drying machine and is dried, and is stirred while dry,
Step f, it discharges: stopping heating after the completion of drying, close vacuum pump, open drying machine；
Step g, it sterilizes: carrying out sterilization processing in sterilization machine；
Step h, artificial or machine Selected Inspection classification, quantitative package, sealing classification packaging: are carried out.
2. a kind of fructus lycii processing technology according to claim 1, which is characterized in that in the step d, open freezing
The temperature of refrigerator is adjusted to subzero 20- 40 degrees below zero and freezed by machine, and cooling time is 8-10 hours.
3. a kind of fructus lycii processing technology according to claim 1, which is characterized in that in the step e, using electrodeless tune
Speed motor is stirred, mixing speed 100r/min-200r/min.
4. a kind of fructus lycii processing technology according to claim 1, which is characterized in that in the step e, open vacuum
Pump, vacuum degree open intelligent heating control system up to 20 pas, until when temperature is up to 60 DEG C, vacustat it is small in 60 pas, dry 72
When.
5. a kind of fructus lycii processing technology according to claim 1, which is characterized in that in the step f, whole process exists
It is carried out under conditions of sterile, constant temperature, the constant of entire temperature is controlled by thermostatic control system, and take out in the environment of low humidity
Fructus lycii after drying.
6. a kind of fructus lycii processing technology according to claim 1, which is characterized in that in the step h, in sealing, nothing
It is packed in bacterium, the environment below of relative humidity 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810025430.7A CN110150594A (en) | 2018-01-11 | 2018-01-11 | A kind of fructus lycii processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810025430.7A CN110150594A (en) | 2018-01-11 | 2018-01-11 | A kind of fructus lycii processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150594A true CN110150594A (en) | 2019-08-23 |
Family
ID=67641134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810025430.7A Withdrawn CN110150594A (en) | 2018-01-11 | 2018-01-11 | A kind of fructus lycii processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN110150594A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113749230A (en) * | 2021-09-13 | 2021-12-07 | 宁夏润德生物科技有限责任公司 | Preparation method of dried wolfberry fruits |
-
2018
- 2018-01-11 CN CN201810025430.7A patent/CN110150594A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113749230A (en) * | 2021-09-13 | 2021-12-07 | 宁夏润德生物科技有限责任公司 | Preparation method of dried wolfberry fruits |
| CN113749230B (en) * | 2021-09-13 | 2023-09-05 | 宁夏润德生物科技有限责任公司 | Preparation method of dried wolfberry fruits |
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Application publication date: 20190823 |