CN110326758A - A kind of method of freezing of fresh fructus lycii - Google Patents
A kind of method of freezing of fresh fructus lycii Download PDFInfo
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- CN110326758A CN110326758A CN201910765301.6A CN201910765301A CN110326758A CN 110326758 A CN110326758 A CN 110326758A CN 201910765301 A CN201910765301 A CN 201910765301A CN 110326758 A CN110326758 A CN 110326758A
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- fructus lycii
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000007710 freezing Methods 0.000 title claims abstract description 33
- 230000008014 freezing Effects 0.000 title claims abstract description 33
- 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 45
- 239000007788 liquid Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 238000013036 cure process Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 19
- 244000241872 Lycium chinense Species 0.000 claims abstract description 18
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 15
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 15
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 15
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 15
- 239000000467 phytic acid Substances 0.000 claims abstract description 15
- 229940068041 phytic acid Drugs 0.000 claims abstract description 15
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000007654 immersion Methods 0.000 claims abstract description 10
- 235000015165 citric acid Nutrition 0.000 claims abstract description 9
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims abstract description 8
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims abstract description 8
- 229960004106 citric acid Drugs 0.000 claims abstract description 7
- 239000000428 dust Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 33
- 239000000243 solution Substances 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 24
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 17
- 244000182216 Mimusops elengi Species 0.000 claims description 17
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 17
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 241000723353 Chrysanthemum Species 0.000 claims description 12
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 12
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 12
- 241001310146 Ilex cornuta Species 0.000 claims description 12
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000234435 Lilium Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 229910052739 hydrogen Inorganic materials 0.000 claims description 7
- 239000001257 hydrogen Substances 0.000 claims description 7
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000004571 lime Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims 4
- 235000015424 sodium Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 12
- 244000241838 Lycium barbarum Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241001106041 Lycium Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003163 gonadal steroid hormone Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of method of freezing of fresh fructus lycii, S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust and impurities on fructus lycii surface, and the fructus lycii after cleaning up pulls drip moisture to the greatest extent out；S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, then the concentration of putting into of the fructus lycii to drain away the water is impregnated 25-40 minutes than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sodium hydrogensulfite by 1:2 solid-liquid ratio by mass fraction, fructus lycii is taken out after immersion and is rinsed.The present invention is by first carrying out color protection treatment to fresh fructus lycii, then cure process and saccharification are successively carried out again, so that the fructus lycii bright and full color after last cold dynamic drying, mouthfeel and fresh fructus lycii difference are small, therefore the fructus lycii for passing through production method production can sufficiently keep original mouthfeel and color, and can sufficiently reduce the loss of Chinese-wolfberry nutritive in the process.
Description
Technical field
The present invention relates to food processing technology fields, more specifically more particularly to a kind of quick-frozen side of fresh fructus lycii
Method.
Background technique
Fructus lycii, is Solanaceae, Lycium, and fructus lycii is people to commodity fructus lycii, plant lycium barbarum, Chinese fructus lycii etc.
The general designation of species under Lycium, fructus lycii have the effects that kidney tonifying, moistening lung, production of sperm QI invigorating.Immune, anti-aging, anti-liver can be enhanced
Damage, hypoglycemic, reducing blood lipid, sex hormone sample, antifatigue and other effects.As the improvement of people's living standards, people manage health
The pursuit of thought, the healthy food of fashion, which is increasingly developed to introduce to the market, meets the needs of people, and fructus lycii is as a kind of health
Food is increasingly taken seriously, and the common fructus lycii product of city head mainly has fructus lycii piece, Chinese wolfberry cake, medlar juice beverage, fructus lycii
Preserved fruit, Wolfberry powder etc., but this kind of product is all to carry out a variety of processing using fructus lycii, so that fructus lycii content is limited, to make
The health-care effect for obtaining fructus lycii is poor, therefore directly edible fructus lycii is more efficient, but existing fructus lycii mainly uses drying and processing, so that
The nutrition loss of fructus lycii is more, and mouthfeel and color are poor, for this purpose, it is proposed that a kind of method of freezing of fresh fructus lycii.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of speed of the fresh fructus lycii proposed
Then jelly method successively carries out cure process and saccharification, so that finally by first carrying out color protection treatment to fresh fructus lycii again
Fructus lycii bright and full color after cold dynamic drying, mouthfeel and fresh fructus lycii difference are small, therefore pass through the production method and make
Fructus lycii can sufficiently keep original mouthfeel and color, and can sufficiently reduce the loss of Chinese-wolfberry nutritive in the process, can be effectively
Save its effective active composition.
To achieve the above object, the invention provides the following technical scheme: a kind of method of freezing of fresh fructus lycii, including such as
Lower step:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 25-40 minutes by 1:2 solid-liquid ratio, and fructus lycii is taken out after immersion and is rinsed；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which picks up, to be rinsed, and is drained away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, vacuum freeze drying is carried out, controls simultaneously
Moisture takes out after 4%~8%, freeze-drying.
The preparation method of freeze-drying tomato of the invention carries out tomato by lyophilization and two step of parsing-desiccation after quick-frozen
It is dry, it is suppressed that the growth of microorganism and the effect of enzyme solve the problems, such as heat-sensitive nutrition loss, effectively save
Nutritional ingredients at different levels.Avoiding heated-air drying in the prior art causes the loss of product heat-sensitive nutrition, epidermis to be crispaturaed, firmly
A series of problems, such as change and rehydration are poor and vacuum drying deformation of products are larger, the problem that exterior quality is not good enough
Preferably, fructus lycii is placed under the clear water of flowing after colour protecting liquid immersion and rinses 15 minutes, to remove fructus lycii table
The colour protecting liquid in face.
Preferably, fructus lycii is placed on clear underwater soaking 15 minutes, to remove fructus lycii surface after colour protecting liquid immersion
Colour protecting liquid.
Preferably, fructus lycii is placed it in clear water and is impregnated 5 minutes, what is then flowed is clear after cure process
It is underwater to rinse 5 times, hardening solution can be effectively removed.
Preferably, being freeze-dried is 2-3 hours, during cold dynamic drying, detects the moisture content of fructus lycii at any time,
Stop cold dynamic drying at once when moisture content reaches 4%~8%.
Preferably, in sterilization process, fructus lycii is stirred 3 times.
Preferably, fructus lycii is placed on clear underwater soaking 15 minutes, to remove fructus lycii surface after colour protecting liquid immersion
Colour protecting liquid.
Preferably, for fructus lycii when carrying out color protection treatment, the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm.
Preferably, in sterilization process, fructus lycii is stirred 3 times.
A kind of method that quick freezing medlar fruit prepares Chinese wolfberry and coffee,
(1) ground coffee: 20-50 parts, wolfberry fruit powder: 15-23 parts, cream: 2-4 parts, red date powder: 8-12 parts, chrysanthemum: 5-8 parts, bee
Honey: 1-6 parts；
(2) quick-frozen fructus lycii is put into pulverizer and is ground into the wolfberry fruit powder less than 90 mesh, chrysanthemum is crushed and is formed for 80-90 mesh
Chrysanthemum powder；
(3) ground coffee, wolfberry fruit powder, cream, red date powder, chrysanthemum powder are mixed in proportion, presses the ratio of 1:0.5 after mixing
Honey is added in example, then stirs evenly, is finally putting into drying machine and is dried, bag is packaged as into after group.
The present invention in coffee adding powder made of quick-frozen fructus lycii, so that containing lot of trace member in coffee
Element and amino acid neutralize influence of the caffeine in coffee to people, to increase the target user of coffee, so that Chinese wolfberry and coffee has
There is health-care effect.
A kind of method of quick freezing medlar fruit preparation fructus lycii jujube,
(1) ingredient, quick freezing medlar, stoning jujube, Radix Astragali, lily, Hericium erinaceus and mung bean are chosen；
(2) Radix Astragali 20-30 parts, 12-18 parts and 40-50 parts 2-5 parts of Hericium erinaceus, mung bean water are chosen, is put it into pressure cooker
Boiling is carried out, soup is taken out in filtering after boiling 30min, then residue is continued boiling 18min, soup is taken out, by 8-12 portions of lilies
With 1-2 parts of dry quick freezing medlar grinds, lily root flour and fructus lycii part are mixed, soup is then added, is stirred to form mud
Shape mixture；
(3) quick freezing medlar is sandwiched in the opening of stoning jujube, is then filled with pureed mixture, puts it into drier after filling up
In be dried, be eventually fabricated fructus lycii jujube.
The present invention is good-looking using fructus lycii jujube quality is made by quick-frozen fructus lycii, and fructus lycii good taste is without hardship
Taste, and fructus lycii grinds are added in filler, so that the content of fructus lycii increases in entire fructus lycii jujube, nutritive validity
More preferably.
Technical effect and advantage of the invention:
1, then the present invention successively carries out cure process and saccharification again, makes by first carrying out color protection treatment to fresh fructus lycii
Fructus lycii bright and full color after obtaining finally cold dynamic drying, mouthfeel and fresh fructus lycii difference are small, therefore pass through the production side
The fructus lycii of method production can sufficiently keep original mouthfeel and color, and can sufficiently reduce the loss of Chinese-wolfberry nutritive in the process, can
Effectively save its effective active composition.
2, the present invention is by using 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous acid for colour protecting liquid
Hydrogen sodium is prepared, and effect of color protection is good, and small to the destructiveness of fructus lycii itself.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
Embodiment 1
Specific preparation process is as follows for the method for freezing of fresh fructus lycii described in the present embodiment:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 25 minutes by 1:2 solid-liquid ratio, and the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm, takes out Chinese holly after immersion
Fructus lycii, which is placed under the clear water of flowing, rinses 15 minutes, to remove the colour protecting liquid on fructus lycii surface；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which is placed it in after picking up in clear water, to be impregnated 5 minutes, is rinsed 5 times under the clear water then flowed, can be effectively removed hardening solution,
It drains away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, carries out vacuum freeze drying, freeze-drying
It is 2 hours, while controls moisture 4%, during cold dynamic drying, the moisture content of fructus lycii is detected at any time, when moisture contains
Amount reaches 4% and stops cold dynamic drying at once.
Embodiment 2
Specific preparation process is as follows for the method for freezing of fresh fructus lycii described in the present embodiment:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 30 minutes by 1:2 solid-liquid ratio, and the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm, takes out Chinese holly after immersion
Fructus lycii, which is placed under the clear water of flowing, rinses 15 minutes, to remove the colour protecting liquid on fructus lycii surface；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which is placed it in after picking up in clear water, to be impregnated 5 minutes, is rinsed 5 times under the clear water then flowed, can be effectively removed hardening solution,
It drains away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, carries out vacuum freeze drying, freeze-drying
It is 2 hours, while controls moisture 6%, during cold dynamic drying, the moisture content of fructus lycii is detected at any time, when moisture contains
Amount reaches 6% and stops cold dynamic drying at once.
Specific preparation process is as follows for the method for freezing of fresh fructus lycii described in 3 the present embodiment of embodiment:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 35 minutes by 1:2 solid-liquid ratio, and the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm, takes out Chinese holly after immersion
Fructus lycii, which is placed under the clear water of flowing, rinses 15 minutes, to remove the colour protecting liquid on fructus lycii surface；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which is placed it in after picking up in clear water, to be impregnated 5 minutes, is rinsed 5 times under the clear water then flowed, can be effectively removed hardening solution,
It drains away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, carries out vacuum freeze drying, freeze-drying
It is 3 hours, while controls moisture 7%, during cold dynamic drying, the moisture content of fructus lycii is detected at any time, when moisture contains
Amount reaches 7% and stops cold dynamic drying at once.
Embodiment 4
Specific preparation process is as follows for the method for freezing of fresh fructus lycii described in the present embodiment:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 40 minutes by 1:2 solid-liquid ratio, and the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm, takes out Chinese holly after immersion
Fructus lycii, which is placed under the clear water of flowing, rinses 15 minutes, to remove the colour protecting liquid on fructus lycii surface；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which is placed it in after picking up in clear water, to be impregnated 5 minutes, is rinsed 5 times under the clear water then flowed, can be effectively removed hardening solution,
It drains away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, carries out vacuum freeze drying, freeze-drying
It is 3 hours, while controls moisture 8%, during cold dynamic drying, the moisture content of fructus lycii is detected at any time, when moisture contains
Amount reaches 8% and stops cold dynamic drying at once.
Embodiment 5
Quick freezing medlar fruit is prepared using usual manner.
Experimental example
For the preparation method of preparation method described in the embodiment of the present invention 1-4 and embodiment 5, to the quick-frozen Chinese holly being prepared
Fructus lycii carries out nutritional ingredient detection, and concrete outcome is referring to following table.
As seen from the above table, compared with traditional fructus lycii method of freezing, the fructus lycii of this production method production is bright-colored
Full, mouthfeel and fresh fructus lycii difference are small, and sufficiently keep original mouthfeel and color, and can sufficiently reduce Chinese holly in the process
The loss of Qi nutrition can effectively save its effective active composition.
Embodiment 6
A kind of method that quick freezing medlar fruit prepares Chinese wolfberry and coffee, it is characterised in that:
(1) ground coffee: 20-50 parts, wolfberry fruit powder: 15-23 parts, cream: 2-4 parts, red date powder: 8-12 parts, chrysanthemum: 5-8 parts, bee
Honey: 1-6 parts；
(2) quick-frozen fructus lycii is put into pulverizer and is ground into the wolfberry fruit powder less than 90 mesh, chrysanthemum is crushed and is formed for 80-90 mesh
Chrysanthemum powder；
(3) ground coffee, wolfberry fruit powder, cream, red date powder, chrysanthemum powder are mixed in proportion, presses the ratio of 1:0.5 after mixing
Honey is added in example, then stirs evenly, is finally putting into drying machine and is dried, bag is packaged as into after group.
The present invention in coffee adding powder made of quick-frozen fructus lycii, so that containing lot of trace member in coffee
Element and amino acid neutralize influence of the caffeine in coffee to people, to increase the target user of coffee, so that Chinese wolfberry and coffee has
There is health-care effect.
Embodiment 7
A kind of method of quick freezing medlar fruit preparation fructus lycii jujube, it is characterised in that:
(1) ingredient, quick freezing medlar, stoning jujube, Radix Astragali, lily, Hericium erinaceus and mung bean are chosen；
(2) Radix Astragali 20-30 parts, 12-18 parts and 40-50 parts 2-5 parts of Hericium erinaceus, mung bean water are chosen, is put it into pressure cooker
Boiling is carried out, soup is taken out in filtering after boiling 30min, then residue is continued boiling 18min, soup is taken out, by 8-12 portions of lilies
With 1-2 parts of dry quick freezing medlar grinds, lily root flour and fructus lycii part are mixed, soup is then added, is stirred to form mud
Shape mixture；
(3) quick freezing medlar is sandwiched in the opening of stoning jujube, is then filled with pureed mixture, puts it into drier after filling up
In be dried, be eventually fabricated fructus lycii jujube.
The present invention is good-looking using fructus lycii jujube quality is made by quick-frozen fructus lycii, and fructus lycii good taste is without hardship
Taste, and fructus lycii grinds are added in filler, so that the content of fructus lycii increases in entire fructus lycii jujube, nutritive validity
More preferably.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (9)
1. a kind of method of freezing of fresh fructus lycii, characterized by the following steps:
S1, sorting: choosing fresh fructus lycii, removes bad fruit, is then cleaned, and removes the dust on fructus lycii surface and miscellaneous
Matter, the fructus lycii after cleaning up pull drip moisture to the greatest extent out；
S2, color protection: phytic acid, citric acid, ascorbic acid and sodium hydrogensulfite are chosen and matches colour protecting liquid, the Chinese holly that then will be drained away the water
Fructus lycii puts into concentration by mass fraction than being respectively 0.3% phytic acid, 0.8% citric acid, 0.4% ascorbic acid and 0.15% sulfurous
Sour hydrogen sodium is impregnated 25-40 minutes by 1:2 solid-liquid ratio, and fructus lycii is taken out after immersion and is rinsed；
S3, cure process: the fructus lycii Jing Guo color protection is immersed in proportioned hardening solution and is impregnated 6-8 hours, wherein hardening
Solution major concentration by mass fraction than for 0.6% calcium chloride and 0.08% the hardening solution that is mixed to form of lime, impregnate knot
Beam, which picks up, to be rinsed, and is drained away the water after flushing；
S4, saccharification: it chooses and does not carry out the fresh fructus lycii of color protection and cure process after a part cleaning and be put into juice extractor and carry out
Stirring juicing, at the same juicing during honey and water is added, mixed solution takes out residue into filtering after juicing, leaves
Then juice from Chinese wolfberry is uniformly sprayed at the fructus lycii surface by color protection and cure process, then stir-fries, so that fructus lycii
Fruit juice is attached to fructus lycii surface, finally picks up spare；
S4, sterilization: the carry out ultraviolet disinfection processing of fructus lycii is stirred fructus lycii in sterilization process to keep sterilizing
It is uniform, wherein sterilization be 10 minutes；
S5, vacuum freeze drying: by sterilization fructus lycii be uniformly laid in pallet, tiling with a thickness of 2-4cm, then
Pallet is put into freeze drier, temperature is adjusted to after -35 DEG C~-40 DEG C, vacuum freeze drying is carried out, controls simultaneously
Moisture takes out after 4%~8%, freeze-drying.
2. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that: fructus lycii is soaked in colour protecting liquid
After bubble, it is placed under the clear water of flowing and rinses 15 minutes, to remove the colour protecting liquid on fructus lycii surface.
3. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that: fructus lycii is in cure process
After, it places it in clear water and impregnates 5 minutes, rinsed 5 times under the clear water then flowed, hardening solution can be effectively removed.
4. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that: fructus lycii is soaked in colour protecting liquid
After bubble, it is placed on clear underwater soaking 15 minutes, to remove the colour protecting liquid on fructus lycii surface.
5. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that: be freeze-dried for 2-3 it is small
When, during cold dynamic drying, at any time detect fructus lycii moisture content, when moisture content reach 4%~8% stop at once it is cold
Dynamic drying.
6. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that: fructus lycii is carrying out color protection
When processing, the liquid level of colour protecting liquid exceeds fructus lycii surface 2cm.
7. a kind of method of freezing of fresh fructus lycii according to claim 1, it is characterised in that:, will in sterilization process
Fructus lycii stirs 3 times.
8. a kind of method that quick freezing medlar fruit prepares Chinese wolfberry and coffee, which comprises the steps of:
(1) ground coffee: 20-50 parts, wolfberry fruit powder: 15-23 parts, cream: 2-4 parts, red date powder: 8-12 parts, chrysanthemum: 5-8 parts, bee
Honey: 1-6 parts；
(2) quick-frozen fructus lycii is put into pulverizer and is ground into the wolfberry fruit powder less than 90 mesh, chrysanthemum is crushed and is formed for 80-90 mesh
Chrysanthemum powder；
(3) ground coffee, wolfberry fruit powder, cream, red date powder, chrysanthemum powder are mixed in proportion, presses the ratio of 1:0.5 after mixing
Honey is added in example, then stirs evenly, is finally putting into drying machine and is dried, bag is packaged as into after group.
9. a kind of method of quick freezing medlar fruit preparation fructus lycii jujube, which comprises the steps of:
(1) ingredient, quick freezing medlar, stoning jujube, Radix Astragali, lily, Hericium erinaceus and mung bean are chosen；
(2) Radix Astragali 20-30 parts, 12-18 parts and 40-50 parts 2-5 parts of Hericium erinaceus, mung bean water are chosen, is put it into pressure cooker
Boiling is carried out, soup is taken out in filtering after boiling 30min, then residue is continued boiling 18min, soup is taken out, by 8-12 portions of lilies
With 1-2 parts of dry quick freezing medlar grinds, lily root flour and fructus lycii part are mixed, soup is then added, is stirred to form mud
Shape mixture；
Quick freezing medlar is sandwiched in the opening of stoning jujube, is then filled with pureed mixture, is put it into drier after filling up
It is dried, is eventually fabricated fructus lycii jujube.
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Application publication date: 20191015 |