CN1194113A - Vacuum freezing-dried wolfberry fruit powder and its processing technology - Google Patents
Vacuum freezing-dried wolfberry fruit powder and its processing technology Download PDFInfo
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- CN1194113A CN1194113A CN98106754A CN98106754A CN1194113A CN 1194113 A CN1194113 A CN 1194113A CN 98106754 A CN98106754 A CN 98106754A CN 98106754 A CN98106754 A CN 98106754A CN 1194113 A CN1194113 A CN 1194113A
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- wolfberry fruit
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Abstract
The present invention belongs to the field of tonic food processing technology. The technological processes of the present invention include washing, seeding, peeling and pulping of wolfberry fruit, grinding and homogenizing pulp to particle size of about 2 microns, pasteurization, cooling to normal temperature and loading pulp into plate, and fast freezing in desiccator. Inside the desiccator, liquid water changes to solid water when the temperature is lowered to below 45 deg.c and solid water sublimates to steam for drying at high vacuum state. Wolfberry fruit powder thus produced has the nutrient components and active matter in wolberry fruit maintained, low water content and high sugar content.
Description
The invention belongs to health food processing technique field.
It is after FRUCTUS LYCII is soaked rehydration that existing Fructus Lycii powder is manufactured, and the FRUCTUS LYCII after soaking is together broken into the pasty state serosity together with serosity, grinds behind the homogenizer homogenizing with colloid, by spray drying process the moisture content in the Fructus Lycii serosity is sloughed, and makes Fructus Lycii powder.Because spray-dired temperature surpasses 100 ℃, product is isabelline powder, and water content is the salmon pink suspension at 6-8% behind the molten water, and layering and precipitating is obvious.Whole dry run is to be under the high temperature to carry out, and Oxidation is obvious.In the dry run, some heat-sensitive materials to the human body beneficial are broken down and oxidized.In addition, adopt spray drying process to produce Fructus Lycii powder, the water content of finished product is higher, is difficult for long term store, and tangible caking phenomenon is arranged.
The objective of the invention is to make some weak point that Fructus Lycii powder exists, a kind of Fructus Lycii color and luster, local flavor and nutrition of keeping is provided, the Fructus Lycii powder and the processing technique thereof that adopt vacuum freeze-drying method to produce at existing spray drying.
Technical scheme of the present invention is such.The processing technique of vacuum freezing-dried wolfberry fruit powder is: after the medlar fresh fruit cleaning with selected mistake, drain residual moisture content, the seed of removing medlar fresh fruit by slurry slag separator becomes serosity with leather, the serosity for preparing is ground by colloid mill, with forming uniform and stable, fine and smooth serosity behind the homogenizer homogenizing, granule passes through pasteurization about 2 μ m, be cooled to room temperature, sabot.The serosity dish is put into the drying baker quick-freezing, and when temperature was reduced to below-45 ℃, aqueous water became solid water, when material is in high vacuum state, solid water begins distillation and is vapourous water, and vapourous water flows to condensation tube by pipeline from drying baker, and the condensation tube temperature is lower than-55 ℃.Vapourous water condenses into solid water again in condensation tube, this process last till the moisture content in the material that is dried distil fully finish till, dried Fructus Lycii serosity again after high speed disintegrator is pulverized the vacuum drying Fructus Lycii powder.Moisture content in the vacuum freezing-dried wolfberry fruit powder is 4.7-4.9%, and ash is 2.6-2.7%, and crude protein is 13.2-13.4%, and crude fat is 0.16-0.18%, and total sugar is 70-72%.
The present invention has following advantage: because whole vacuum lyophilization process is carried out under low temperature, vacuum condition, the be dried biological material of material and the loss of active ingredient have been prevented, the Fructus Lycii powder of producing is loose uniform red powder, the nutrition and the active substance that have kept original Fructus Lycii fully, water content is less than 5%, be lower than spray-dired Fructus Lycii powder, liquid takes on a red color behind the molten water, uniform and smooth, good stability, total sugar content are higher than the Fructus Lycii powder that spray drying process is produced far away.
Embodiments of the invention are as follows:
Earlier the FRUCTUS LYCII of selected mistake is cleaned, drained residual moisture content,,, help the long term store of finished product, be easy to dissolving, enhanced stability to reduce wooden and fat content in the finished product by the seed and the skin of slurry slag separator removal medlar fresh fruit.The serosity for preparing is ground by colloid mill, and with forming uniform and stable, fine and smooth serosity behind the homogenizer homogenizing, granule by pasteurization, through being cooled to room temperature, injecting the serosity for preparing the goods dish and prepares dry about 2 μ m.The serosity dish is put into the drying baker quick-freezing, and when temperature was reduced to below-45 ℃, the Fructus Lycii serosity was freezed fully, and the temperature of this moment indicates that aqueous water becomes solid water fully below the eutectic point of this material.When material was in high vacuum state, solid water began distillation and is vapourous water, and because of existing saturated vapor pressure reduction between drying baker and the condensation tube, vapourous water flows to condensation tube by pipeline from drying baker, and the condensation tube temperature is lower than-55 ℃.Vapourous water in condensation tube condensing into solid water, this process last till the moisture content in the material that is dried distil fully finish till.Dried Fructus Lycii serosity is loose porous spongy block, volume and slurry volume basically identical, again after high speed disintegrator is pulverized vacuum freezing-dried wolfberry fruit powder.Analyze vacuum freezing-dried wolfberry fruit powder and spray drying Fructus Lycii powder analysis result data such as following table after tested:
| Analysis project | Vacuum freezing-dried wolfberry fruit powder | The spray drying Fructus Lycii powder |
| Moisture content % | ????4.83 | ????9.98 |
| Ash % | ????2.65 | ????4.14 |
| Crude protein % | ????13.31 | ????11.66 |
| Crude fat % | ????0.165 | ????0.9 |
| Total sugar % | ????71.38 | ????39.0 |
As can be seen from the table, the Fructus Lycii powder of vacuum lyophilization, its water content is lower than spray-dired Fructus Lycii powder, and total sugar content is higher than the spray drying Fructus Lycii powder far away.
Claims (2)
1. vacuum freezing-dried wolfberry fruit powder and processing technique thereof, it is characterized in that: after the medlar fresh fruit cleaning with selected mistake, drain residual moisture content, by slurry slag separator, the seed of removing medlar fresh fruit becomes serosity with leather, the serosity for preparing is ground by colloid mill, with forming uniform and stable, fine and smooth serosity behind the homogenizer homogenizing, granule passes through pasteurization about 2 μ m, be cooled to room temperature, sabot; The serosity dish is put into the drying baker quick-freezing, when temperature is reduced to below-45 ℃, aqueous water becomes solid water, when material is in high vacuum state, solid water begins distillation and is vapourous water, vapourous water flows to condensation tube by pipeline from drying baker, the condensation tube temperature is lower than-55 ℃, vapourous water condenses into solid water again in condensation tube, this process last till the moisture content in the homogenizing that is dried distil fully finish till, after the Fructus Lycii slurry dried again after high speed disintegrator is pulverized vacuum freezing-dried wolfberry fruit powder.
2. vacuum freezing-dried wolfberry fruit powder according to claim 1 and processing technique thereof, it is characterized in that the moisture content in the vacuum freezing-dried wolfberry fruit powder is 4.7-4.9%, ash is 2.6-2.7%, and crude protein is 13.2-13.4%, crude fat is 0.16-0.18%, and total sugar is 70-72%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98106754A CN1194113A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry fruit powder and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98106754A CN1194113A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry fruit powder and its processing technology |
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| CN1194113A true CN1194113A (en) | 1998-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN98106754A Pending CN1194113A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry fruit powder and its processing technology |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983576A (en) * | 2010-11-22 | 2011-03-09 | 黑龙江省横道河子酿酒总厂 | Preparation method of matsutake health tea |
| CN102058094A (en) * | 2010-11-22 | 2011-05-18 | 黑龙江省横道河子酿酒总厂 | Preparation method of tricholoma matsutake cellular nutrition water |
| CN102113544A (en) * | 2011-03-28 | 2011-07-06 | 韩红雯 | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum |
| CN102132879A (en) * | 2011-03-28 | 2011-07-27 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN101589741B (en) * | 2008-05-29 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing medlar granules and production method thereof |
| CN102972715A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Preparation method of Chinese wolfberry |
| CN103082273A (en) * | 2013-02-04 | 2013-05-08 | 云南茂昽实业有限责任公司 | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
| CN104757471A (en) * | 2015-04-24 | 2015-07-08 | 宁夏锦尚枸杞开发有限公司 | Wolfberry and Chinese yam powder and preparation method thereof |
| CN105077048A (en) * | 2014-05-14 | 2015-11-25 | 徐万寿 | Preparation method of whole fructus lycii fresh fruit lyophilized powder and formulation thereof |
| CN105495249A (en) * | 2014-09-25 | 2016-04-20 | 赵军 | Preparation method of vacuum freeze-dried fresh Chinese wolfberry juice powder |
| CN105707769A (en) * | 2016-03-08 | 2016-06-29 | 宁夏大地生态有限公司 | Systematic processing method for defective fruits in fresh wolfberry fruit products |
| CN105961982A (en) * | 2015-07-21 | 2016-09-28 | 蒋小明 | Method for processing Lycium ruthenicum beverage |
| CN107307341A (en) * | 2017-06-16 | 2017-11-03 | 青海昆盛现代农业科技开发有限公司 | A kind of former pulp of full composition matrimony vine, the manufacture craft of former fruit powder |
| CN108669492A (en) * | 2018-05-17 | 2018-10-19 | 早康枸杞股份有限公司 | A kind of processing method and purposes of freeze-drying Wolfberry powder |
-
1998
- 1998-03-26 CN CN98106754A patent/CN1194113A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589741B (en) * | 2008-05-29 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing medlar granules and production method thereof |
| CN101983576A (en) * | 2010-11-22 | 2011-03-09 | 黑龙江省横道河子酿酒总厂 | Preparation method of matsutake health tea |
| CN102058094A (en) * | 2010-11-22 | 2011-05-18 | 黑龙江省横道河子酿酒总厂 | Preparation method of tricholoma matsutake cellular nutrition water |
| CN102113544A (en) * | 2011-03-28 | 2011-07-06 | 韩红雯 | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum |
| CN102132879A (en) * | 2011-03-28 | 2011-07-27 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN102132879B (en) * | 2011-03-28 | 2012-10-24 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN102113544B (en) * | 2011-03-28 | 2012-11-07 | 韩红雯 | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum |
| CN102972715A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Preparation method of Chinese wolfberry |
| CN103082273A (en) * | 2013-02-04 | 2013-05-08 | 云南茂昽实业有限责任公司 | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof |
| CN103082273B (en) * | 2013-02-04 | 2014-07-30 | 云南茂昽实业有限责任公司 | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
| CN104738614B (en) * | 2013-12-31 | 2016-09-21 | 台建祥 | A kind of wolfberry health food and production technology thereof |
| CN105077048A (en) * | 2014-05-14 | 2015-11-25 | 徐万寿 | Preparation method of whole fructus lycii fresh fruit lyophilized powder and formulation thereof |
| CN105495249A (en) * | 2014-09-25 | 2016-04-20 | 赵军 | Preparation method of vacuum freeze-dried fresh Chinese wolfberry juice powder |
| CN104757471A (en) * | 2015-04-24 | 2015-07-08 | 宁夏锦尚枸杞开发有限公司 | Wolfberry and Chinese yam powder and preparation method thereof |
| CN105961982A (en) * | 2015-07-21 | 2016-09-28 | 蒋小明 | Method for processing Lycium ruthenicum beverage |
| CN105707769A (en) * | 2016-03-08 | 2016-06-29 | 宁夏大地生态有限公司 | Systematic processing method for defective fruits in fresh wolfberry fruit products |
| CN107307341A (en) * | 2017-06-16 | 2017-11-03 | 青海昆盛现代农业科技开发有限公司 | A kind of former pulp of full composition matrimony vine, the manufacture craft of former fruit powder |
| CN108669492A (en) * | 2018-05-17 | 2018-10-19 | 早康枸杞股份有限公司 | A kind of processing method and purposes of freeze-drying Wolfberry powder |
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