CN114468248A - Preparation method of lycium ruthenicum wall-broken freeze-dried powder - Google Patents
Preparation method of lycium ruthenicum wall-broken freeze-dried powder Download PDFInfo
- Publication number
- CN114468248A CN114468248A CN202011152812.XA CN202011152812A CN114468248A CN 114468248 A CN114468248 A CN 114468248A CN 202011152812 A CN202011152812 A CN 202011152812A CN 114468248 A CN114468248 A CN 114468248A
- Authority
- CN
- China
- Prior art keywords
- lycium ruthenicum
- temperature
- freeze
- wall
- preparation
- 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
Links
- 241000169546 Lycium ruthenicum Species 0.000 title claims abstract description 105
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 238000004108 freeze drying Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims description 37
- 238000001816 cooling Methods 0.000 claims description 14
- 238000004537 pulping Methods 0.000 claims description 11
- 238000005092 sublimation method Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003795 desorption Methods 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 18
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 150000004676 glycans Chemical class 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 6
- 244000241872 Lycium chinense Species 0.000 description 5
- 235000015468 Lycium chinense Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 5
- 210000004911 serous fluid Anatomy 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920002414 procyanidin Polymers 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 238000000859 sublimation Methods 0.000 description 4
- 230000008022 sublimation Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 238000013138 pruning Methods 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 2
- 206010039509 Scab Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 241001106041 Lycium 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
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- -1 procyanidine Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention belongs to the technical field of drying methods, and particularly relates to a preparation method of lycium ruthenicum wall-broken freeze-dried powder, which is characterized in that lycium ruthenicum wall-broken juice is cooled to-32 to-40 ℃ for freeze drying to obtain lycium ruthenicum wall-broken freeze-dried powder; the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa. The preparation method can reduce the nutrient loss of the lycium ruthenicum murr, and the prepared lycium ruthenicum murr freeze-dried powder has the characteristics of low water content, easiness in storage and convenience in carrying.
Description
Technical Field
The invention belongs to the technical field of drying methods, and particularly relates to a preparation method of lycium ruthenicum murr wall-broken freeze-dried powder.
Background
The lycium ruthenicum mill is perennial shrub of lycium of solanaceae, and is multi-branched, the fruit is oblate and the top end is slightly sunken, researches show that the lycium ruthenicum mill contains a large amount of active ingredients such as procyanidine, anthocyanin and polysaccharide and various nutritional ingredients such as amino acid and vitamin, lycium ruthenicum mill seeds contain lycium ruthenicum mill seed oil vitamin E, and seed oil is rich in alpha-VE, gamma-VE and delta-VE. Has antioxidant, antiaging, antitumor, and free radical scavenging effects. Moreover, the yield of the lycium ruthenicum is rare and extremely precious.
The lycium ruthenicum murr has thin fruit skin and much juice, is not easy to transport and store for a long time, the lycium ruthenicum murr is generally further processed in the prior art, the drying method used in the traditional processing process is natural drying, and along with the development of modern science and technology, the low-temperature drying and freeze drying method is gradually expanded to be used in production.
Researches on the content of active ingredients in the lycium ruthenicum and the antioxidant activity of the lycium ruthenicum by using different drying methods show that the drying method can generate certain influence on the properties, the taste, the content of the active ingredients and the antioxidant activity of the lycium ruthenicum; the results of the study showed that naturally dried Lycium ruthenicum Murr all had higher total polyphenol, anthocyanin and procyanidin contents than those of freeze-dried and low-temperature-dried Lycium ruthenicum Murr (see: Zhangxia, Zhang Fang, high dawn Juan, et al. different drying methods have influence on the content of active ingredients in Lycium ruthenicum Murr and their antioxidant activity [ J. J. Chinese medicinal J., 2017(20): 88-93.). However, as the fruit skin of the lycium ruthenicum is thin and has much juice, the lycium ruthenicum is difficult to pick and dry naturally when being dried naturally, and the nutritional ingredients of the lycium ruthenicum are lost.
The existing common method for preparing the Chinese wolfberry powder comprises the steps of soaking Chinese wolfberry fruits for rehydration, beating the soaked Chinese wolfberry fruits and serous fluid into pasty serous fluid, grinding the pasty serous fluid by using colloid, homogenizing the grinded pasty serous fluid by using a homogenizer, and removing water in the serous fluid of the Chinese wolfberry by using a spray drying method to prepare the Chinese wolfberry powder; because the temperature of spray drying exceeds 100 ℃, the product is brown yellow powder, the water content is 6-8%, the brown yellow powder is orange suspension after water is dissolved, and layering and precipitation are obvious; the whole drying process is carried out at high temperature, the oxidation effect is obvious, and heat-sensitive substances beneficial to human bodies are oxidized and decomposed to cause the loss of nutrient components.
Disclosure of Invention
The invention aims to provide a preparation method of lycium ruthenicum wall-broken freeze-dried powder, which can effectively reduce the loss of nutrient components of the freeze-dried powder in the drying process.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of lycium ruthenicum wall-broken freeze-dried powder, which comprises the following steps:
cooling the lycium ruthenicum wall-broken juice to-32 to-40 ℃, and freeze-drying to obtain lycium ruthenicum wall-broken freeze-dried powder; the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa.
Preferably, the preparation of the lycium ruthenicum wall-broken juice comprises the following steps: pulping the lycium ruthenicum to obtain the lycium ruthenicum wall-broken juice.
Preferably, the lycium ruthenicum murr adopts NaClO2The solution is soaked.
Preferably, the NaClO2The concentration of the solution is 50-150 mg/L.
Preferably, the lycium ruthenicum is clean fresh lycium ruthenicum without scab.
Preferably, the broken wall juice after pulping does not have complete grains.
Preferably, the cooling rate is 0.5-2 ℃/min.
Preferably, the freeze-drying comprises an incubation process, a sublimation process and a desorption process in sequence.
Preferably, the temperature in the heat preservation process is-32 ℃ to-40 ℃, and the time in the heat preservation process is 3-5 hours.
Preferably, the sublimation process comprises a first temperature rise stage and a first constant temperature stage, wherein the starting temperature of the first temperature rise stage is-32 ℃ to-40 ℃, and the ending temperature of the first temperature rise stage is 0 ℃; the temperature rise time of the first temperature rise stage is 3-4 h; the temperature of the first constant temperature stage is 0 ℃, and the constant temperature time is 2 h.
Preferably, the analysis process comprises a second temperature rise stage and a second constant temperature stage, wherein the starting temperature of the second temperature rise stage is 0 ℃, the ending temperature of the second temperature rise stage is 50-60 ℃, and the temperature rise time of the second temperature rise stage is 3 hours; the temperature of the second constant temperature stage is 50-60 ℃, and the constant temperature time is 2 hours.
Has the advantages that:
the invention provides a preparation method of lycium ruthenicum wall-broken freeze-dried powder, which comprises the following steps: cooling the lycium ruthenicum wall-broken juice to-32 to-40 ℃, and freeze-drying to obtain lycium ruthenicum wall-broken freeze-dried powder; the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa. The invention can prevent the denaturation of protein and microbe materials during drying process, and keep the original biological activity. The low-temperature low-pressure environment can also reduce the oxidative denaturation of thermosensitive products, protect substances easy to oxidize, and simultaneously keep the original color, fragrance, taste and shape of the materials unchanged due to the sterilization or the inhibition of the activity of certain bacteria caused by low-temperature oxygen deficiency; therefore, the freeze drying technology of the invention reduces the nutrition loss of the lycium ruthenicum murr to the maximum extent, and the prepared lycium ruthenicum murr dry powder has the characteristics of low water content, easy storage and convenient carrying.
Experimental results show that the total content of procyanidine in the lycium ruthenicum powder prepared by the scheme of the invention reaches 1.66g/100g, and the total content of polysaccharide reaches 4.12g/100g, so that compared with a comparative example, the method disclosed by the invention can effectively reduce the nutrient loss in the lycium ruthenicum powder preparation process.
Detailed Description
The invention provides a preparation method of lycium ruthenicum wall-broken freeze-dried powder, which comprises the following steps:
cooling the lycium ruthenicum wall-broken juice to-32 to-40 ℃, and freeze-drying to obtain lycium ruthenicum wall-broken freeze-dried powder; the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa.
In the invention, the preparation of the lycium ruthenicum wall-broken juice preferably comprises the following steps: pulping the lycium ruthenicum to obtain the lycium ruthenicum wall-broken juice.
In the invention, the lycium ruthenicum murr is preferably clean fresh lycium ruthenicum murr without scab, and the nutrient components of the fresh lycium ruthenicum murr powder can be reserved to the maximum extent in the freeze drying process; in the embodiment of the invention, the lycium ruthenicum is picked in mountain sand forest and saline-alkali sand land of the firewood land of Qinghai province with elevation 2600-.
In the invention, the lycium ruthenicum murr preferably adopts NaClO2Soaking the solution; in the present invention, the NaClO is2The concentration of the solution is preferably 50-150 mg/L, more preferably 70-120 mg/L, and even more preferably 100 mg/L. In the invention, the soaking time is preferably 1-5 min, more preferably 2-3 min, and even more preferably 2 min. The invention utilizesNaClO2The solution is used for soaking the lycium ruthenicum, so that mould on the surface of the lycium ruthenicum can be killed, the lycium ruthenicum powder is not mildewed, and the loss of nutrient substances is reduced.
According to the method, the lycium ruthenicum is preferably cleaned after being soaked, in the method, the lycium ruthenicum is preferably cleaned by adopting distilled water for flowing flushing, and the cleaning frequency is preferably 2-3 times; the invention can lead NaClO to be in the cleaning process2The residual solution is washed clean, and the proportion of impurities in the lycium ruthenicum powder is reduced.
According to the invention, the whole branches of the lycium ruthenicum are preferably soaked and cleaned, the lycium ruthenicum has thin fruit skin and much juice, and the problem of difficulty in picking is solved through whole branch soaking and cleaning.
In the invention, the pulping is preferably carried out by a high-speed wall breaking machine, the rotating speed of the high-speed wall breaking machine is preferably 45000r/min, and the pulping time is preferably 1min45 s-2 min15 s.
In the invention, the wall-broken lycium ruthenicum juice obtained in the pulping process has no complete grains, can fully release the nutrient components of lycium ruthenicum and improve the content of nutrient substances in lycium ruthenicum powder.
After the lycium ruthenicum wall-broken juice is obtained, the lycium ruthenicum wall-broken juice is cooled to-32 to-40 ℃ and is subjected to freeze drying, and lycium ruthenicum wall-broken freeze-dried powder is obtained. In the invention, the temperature of the lycium ruthenicum wall-broken juice after cooling is preferably-40 ℃.
In the invention, the cooling rate is preferably 0.5-2 ℃/min, more preferably 1 ℃/min, the ice crystals grow gradually by slow cooling at the rate, larger ice crystals are generated, the full discharge of water in the sublimation process is promoted, and the loss of nutrient components is reduced.
In the invention, the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa; in the invention, the vacuum degree is preferably 25Pa, and the low pressure range can accelerate the drying rate of the freeze-dried powder and shorten the freeze-drying time.
In the present invention, the freeze-drying preferably includes an incubation process, a sublimation process, and a desorption process.
In the invention, the temperature in the heat preservation process is preferably-32 ℃ to-40 ℃, more preferably-40 ℃, and the time in the heat preservation process is preferably 3-5 h.
In the invention, the sublimation process preferably comprises a first temperature rise stage and a first constant temperature stage, wherein the initial temperature of the first temperature rise stage is-32 ℃ to-40 ℃, and the final temperature is 0 ℃; the temperature rise time of the first temperature rise stage is 3-4 h; the temperature of the first constant temperature stage is 0 ℃, and the constant temperature time is 2 h.
Preferably, the initial temperature of the first temperature raising stage is-40 ℃, and the final temperature is 0 ℃; the temperature rise time of the first temperature rise stage is 3 hours; the temperature of the first constant temperature stage is 0 ℃.
In the invention, the analysis process preferably comprises a second temperature rise stage and a second constant temperature stage, wherein the initial temperature of the second temperature rise stage is 0 ℃, the final temperature of the second temperature rise stage is 50-60 ℃, and the temperature rise time of the second temperature rise stage is 3 hours; the temperature of the second constant temperature stage is 50-60 ℃, and the constant temperature time is 2 hours.
Preferably, the starting temperature of the second temperature rise stage is 0 ℃, the ending temperature is 60 ℃, and the temperature rise time of the second temperature rise stage is 3 hours; the temperature of the second constant temperature stage is 60 ℃, and the constant temperature time is 2 h. In the invention, after the sublimation process, a part of moisture is also adsorbed on the capillary wall and the polar groups of the dry substance, and when the moisture reaches a certain content, microorganisms can grow and reproduce, so that the storage time is influenced; according to the invention, the moisture in the medlar powder can be further removed by analyzing after sublimation, the loss of nutrient components is reduced, and the storage time is prolonged.
For further illustration of the present invention, the following examples are provided to describe the preparation method of wall-broken lycium ruthenicum freeze-dried powder provided by the present invention in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparation method of lycium ruthenicum wall-broken freeze-dried powder
Selecting clean fresh Lycium ruthenicum Murr without speckle, pruning, cleaning to remove soil, and placing the pruned branchesInto NaClO of 100mg/L2The solution is soaked for 2min to kill mould on the surface of the lycium ruthenicum, and the lycium ruthenicum wall-broken juice without complete seeds is obtained by cleaning with distilled water, draining and pulping.
Mixing the wall-broken lycium ruthenicum juice, transferring into a freeze-drying bin of a vacuum freeze dryer, slowly cooling to-40 ℃ (the cooling rate is 1 ℃/min), vacuumizing (the vacuum degree is 25Pa), maintaining at-40 ℃ for 4 hours, heating to rapidly raise the temperature of the material, maintaining the temperature of the material at 0 ℃ for 2 hours, and completing the sublimation drying process. And finally, resolving and drying the materials, wherein the average temperature of the materials is 60 ℃ for 3 hours, and finishing the whole freeze-drying process to obtain the Lycium ruthenicum wall-broken freeze-dried powder.
The total content of procyanidine and total content of polysaccharide in the Lycium ruthenicum wall-broken freeze-dried powder are measured by the following method.
The total content of procyanidin is measured by vanillin method.
The total polysaccharide content was measured using a fiyline reagent colorimetric method.
Example 2
Preparation method of lycium ruthenicum wall-broken freeze-dried powder
Selecting clean fresh Lycium ruthenicum Murr without speckle, pruning, cleaning to remove soil, and adding 50mg/L NaClO2The solution is soaked for 2min to kill mould on the surface of the lycium ruthenicum, and the lycium ruthenicum wall-broken juice without complete seeds is obtained by washing, draining and pulping with running water.
Mixing the wall-broken lycium ruthenicum juice, transferring into a freeze-drying bin of a vacuum freeze dryer, slowly cooling to-32 ℃ (the cooling rate is 0.5 ℃/min), vacuumizing (the vacuum degree is 20Pa), maintaining at-32 ℃ for 3 hours, heating to rapidly raise the temperature of the material, maintaining the temperature of the material at 0 ℃ for 2 hours, and completing the sublimation drying process. And finally, resolving and drying the materials, wherein the average temperature of the materials is 50 ℃ for 3 hours, and finishing the whole freeze-drying process to obtain the Lycium ruthenicum wall-broken freeze-dried powder.
The same method as in example 1 was used to measure the total proanthocyanidin content and total polysaccharide content of the wall-broken lyophilized powder of lycium ruthenicum.
Example 3
Preparation method of lycium ruthenicum wall-broken freeze-dried powder
Selecting clean fresh Lycium ruthenicum Murr without speckle, pruning, cleaning to remove soil, and adding 150mg/L NaClO2The solution is soaked for 2min to kill mould on the surface of the lycium ruthenicum, and the lycium ruthenicum wall-broken juice without complete seeds is obtained by cleaning with distilled water, draining and pulping.
Mixing the wall-broken lycium ruthenicum juice, transferring into a freeze-drying bin of a vacuum freeze dryer, slowly cooling to-40 ℃ (the cooling rate is 2 ℃/min), vacuumizing (the vacuum degree is 30Pa), maintaining at-40 ℃ for 5 hours, heating to rapidly raise the temperature of the material, maintaining the temperature of the material at 0 ℃ for 2 hours at 4-0 ℃, and completing the sublimation drying process. And finally, resolving and drying the materials, wherein the average temperature of the materials is 60 ℃ for 3 hours, and finishing the whole freeze-drying process to obtain the Lycium ruthenicum wall-broken freeze-dried powder.
The total content of procyanidine and total content of polysaccharide in the Lycium ruthenicum wall-broken freeze-dried powder are measured by the same method as in example 1.
Comparative example 1
The comparative example is basically the same as the scheme of the example 1, and is different from the scheme thatA spray dryer is used for obtaining lycium ruthenicum powder, the spray dryer adoptsA commercial LGZ-A series high-speed centrifugal spray dryer, and the spray drying conditions are as follows: the inlet temperature is 150 ℃, the outlet temperature is 80 ℃ and the atomization pressure is 0.2 MPa. Then, the total content of procyanidins and the total content of polysaccharides in the lycium ruthenicum powder were measured by the same method as in example 1.
Comparative example 2
The comparative example is substantially the same as the embodiment 1 except that the temperature is slowly decreased to-30 deg.C (the rate of temperature decrease is 1 deg.C/min), the vacuum operation is performed (the degree of vacuum is 15Pa), and the temperature is maintained at-30 deg.C for 4 hours.
Comparative example 3
This comparative example is substantially the same as the embodiment 1 except that the temperature is slowly decreased to-45 deg.C (the rate of temperature decrease is 1 deg.C/min), the vacuum operation is performed (the degree of vacuum is 35Pa), and the temperature is maintained at-45 deg.C for 4 hours.
The total content of procyanidine and total content of polysaccharide in the wall-broken and dried lycium ruthenicum powder obtained in the examples and the comparative examples are as follows:
TABLE 1 comparison of the contents of active ingredients in the examples and comparative examples
From the detection results in table 1, it can be seen that the total content of procyanidins and total content of polysaccharides in the Lycium ruthenicum wall-broken freeze-dried powder prepared by the preparation method of the invention is far higher than that of the Lycium ruthenicum powder prepared by the spray drying method in comparative example 1, and the nutritional ingredients of the Lycium ruthenicum wall-broken freeze-dried powder are completely retained; compared with the comparative examples 2 and 3, the example 1 of the invention shows that the low-temperature and low-pressure conditions defined by the invention can effectively retain the nutrient components of the lycium ruthenicum powder and reduce the nutrient loss in the preparation process.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments are included in the scope of the present invention.
Claims (10)
1. A preparation method of wall-broken lycium ruthenicum freeze-dried powder comprises the following steps:
cooling the lycium ruthenicum wall-broken juice to-32 to-40 ℃, and freeze-drying to obtain lycium ruthenicum wall-broken freeze-dried powder; the freeze drying is carried out under the condition that the vacuum degree is 20-30 Pa.
2. The preparation method according to claim 1, wherein the preparation of the Lycium ruthenicum wall-broken juice comprises: pulping the lycium ruthenicum to obtain the lycium ruthenicum wall-broken juice.
3. Root of herbaceous plantThe method of claim 2, further comprising, prior to pulping, using NaClO2Soaking the lycium ruthenicum with the solution; the NaClO2The concentration of the solution is 50-150 mg/L.
4. The preparation method according to claim 2 or 3, wherein the Lycium ruthenicum Murr is fresh Lycium ruthenicum Murr without clean plaque.
5. The method of claim 1, wherein the juice has no intact kernels.
6. The preparation method according to claim 1, wherein the cooling rate is 0.5-2 ℃/min.
7. The method according to claim 1, wherein the freeze-drying comprises an incubation process, a sublimation process, and a desorption process in this order.
8. The preparation method of claim 7, wherein the temperature in the heat preservation process is-32 ℃ to-40 ℃, and the time in the heat preservation process is 3-5 hours.
9. The preparation method according to claim 7, characterized in that the sublimation process comprises a first temperature rise stage and a first constant temperature stage, wherein the first temperature rise stage has a starting temperature of-32 ℃ to-40 ℃ and an ending temperature of 0 ℃; the temperature rise time of the first temperature rise stage is 3-4 h; the temperature of the first constant temperature stage is 0 ℃, and the constant temperature time is 2 h.
10. The preparation method according to claim 7, wherein the resolution process comprises a second temperature rise stage and a second constant temperature stage, the starting temperature of the second temperature rise stage is 0 ℃, the ending temperature of the second temperature rise stage is 50-60 ℃, and the temperature rise time of the second temperature rise stage is 3 h; the temperature of the second constant temperature stage is 50-60 ℃, and the constant temperature time is 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152812.XA CN114468248A (en) | 2020-10-26 | 2020-10-26 | Preparation method of lycium ruthenicum wall-broken freeze-dried powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152812.XA CN114468248A (en) | 2020-10-26 | 2020-10-26 | Preparation method of lycium ruthenicum wall-broken freeze-dried powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468248A true CN114468248A (en) | 2022-05-13 |
Family
ID=81471631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011152812.XA Pending CN114468248A (en) | 2020-10-26 | 2020-10-26 | Preparation method of lycium ruthenicum wall-broken freeze-dried powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468248A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579095A (en) * | 2009-06-22 | 2009-11-18 | 大连工业大学 | Technology for preparing medlar active freeze-dried powder and capsules |
| CN102132879A (en) * | 2011-03-28 | 2011-07-27 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN105341610A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
| CN106262081A (en) * | 2016-08-16 | 2017-01-04 | 青海三江雪生物科技集团有限公司 | A kind of manufacture method of Chinese wolfberry fruit dry fruit powder |
| CN106857798A (en) * | 2015-12-12 | 2017-06-20 | 新疆厚拾生物科技有限责任公司 | A kind of processing method of black fruit fructus lycii |
| CN110477312A (en) * | 2019-08-08 | 2019-11-22 | 新疆南京同仁堂健康药业有限公司 | Black fruit fructus lycii joins smart piece and preparation method thereof |
-
2020
- 2020-10-26 CN CN202011152812.XA patent/CN114468248A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579095A (en) * | 2009-06-22 | 2009-11-18 | 大连工业大学 | Technology for preparing medlar active freeze-dried powder and capsules |
| CN102132879A (en) * | 2011-03-28 | 2011-07-27 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN105341610A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
| CN106857798A (en) * | 2015-12-12 | 2017-06-20 | 新疆厚拾生物科技有限责任公司 | A kind of processing method of black fruit fructus lycii |
| CN106262081A (en) * | 2016-08-16 | 2017-01-04 | 青海三江雪生物科技集团有限公司 | A kind of manufacture method of Chinese wolfberry fruit dry fruit powder |
| CN110477312A (en) * | 2019-08-08 | 2019-11-22 | 新疆南京同仁堂健康药业有限公司 | Black fruit fructus lycii joins smart piece and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘姗姗，等: "真空冷冻干燥枸杞浆粉工艺的研究", 《第八届全国冷冻干燥学术交流会论文集》, pages 93 - 98 * |
| 杨涓: "枸杞粉的冷冻真空干燥加工工艺", 宁夏农学院学报, vol. 22, no. 01, pages 74 - 76 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106674185A (en) | Method for extracting procyanidine from fruit or pomace of aronia melanocarpa elliot | |
| JP4846838B2 (en) | Manufacturing method for dried green leaves | |
| CN100372545C (en) | Method for processing Chinese caterpillar fungus | |
| CN113797261A (en) | Preparation method of camellia flower/leaf extract | |
| Minh et al. | Green pigment extraction from pandan (Pandanus Amaryllifolius) and its application in food industry | |
| CN114468248A (en) | Preparation method of lycium ruthenicum wall-broken freeze-dried powder | |
| CN105794955A (en) | Inonotus obliquus selenizing polysaccharide preparation and application of inonotus obliquus selenizing polysaccharide preparation for fresh keeping of raspberries | |
| Le Khac Lam Dien et al. | Investigation different pretreatment methods and ratio of carrier materials to maintain carotenoids in gac (Momordica cochinchinensis Spreng) powder in drying process | |
| KR101173352B1 (en) | Method of manufacturing apple snack containing poria cocos wolf extracts | |
| CN109965244B (en) | Preparation method of pepper leisure food and obtained product | |
| KR20040044059A (en) | A process for producing seefoods using herbs and chitosan | |
| CN111616327A (en) | Preparation method for processing original blueberry moringa oleifera powder by adopting vacuum freezing technology | |
| KR101552685B1 (en) | Manufacturing method of flavored white ginseng by slicing | |
| CN109527462A (en) | A kind of preparation method of lichee and longan dehydrated food | |
| KR20200066857A (en) | Cooked rice including cudrania and producing process thereof | |
| CN110810758A (en) | Nutritional health-care sweet dried persimmon | |
| US11266703B2 (en) | Raw Cannabis sativa water soluble powder production process | |
| CN110720542A (en) | Pholiota nameko fruiting body polyphenol sugar-coated chewing gum and processing method thereof | |
| KR101588286B1 (en) | Method of reducing stink in epicarp of ginkgo biloba using drying treatment | |
| CN110897116A (en) | Durian drying process | |
| KR102058111B1 (en) | Method for manufacturing fruit powder of Opuntia spp.and fruit powder of Opuntia spp.prepared therefrom | |
| CN105029386A (en) | Processing method of flammulina velutipes mushroom root powder with improved color and luster | |
| KR20160055466A (en) | Tea of manufactoring method and product using the persimmon flowers | |
| CN115590170A (en) | Fructus cannabis freeze-dried powder and preparation method thereof | |
| CN115152835A (en) | Method for preserving Dictyophora rubrovalvata by using melatonin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |