CN1194114A - Vacuum freezing-dried wolfberry extract and its processing technology - Google Patents
Vacuum freezing-dried wolfberry extract and its processing technology Download PDFInfo
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- CN1194114A CN1194114A CN98106755A CN98106755A CN1194114A CN 1194114 A CN1194114 A CN 1194114A CN 98106755 A CN98106755 A CN 98106755A CN 98106755 A CN98106755 A CN 98106755A CN 1194114 A CN1194114 A CN 1194114A
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Abstract
The present invention belongs to the field of tonic food processing technology. Technologically, the active components in wolfberry fruit is extracted by biological extraction technology and produced into solution, which is dried through vacuum freezing drying process to produce the extract. The two-step process can produce two freezing-dried products. Owing to the low temperature process without oxidation and decomposition of matter to be dried, the products have special flavour of wolberry fruit maintained and high active component content. The dry powder product has very low water content and thus is favourable to long-term storage and transportation.
Description
The invention belongs to health food processing technique field.
Lycium barbarum is rich in needed by human body various nutrient elements, vitamin, aminoacid etc., and medical care effect is remarkable, and it mainly contains effective constituent is lycium barbarum polysaccharide---proteic bioactive substance.It has tangible immunization, is a kind of high strength immunostimulant, and it also has the enhancing body anti-aging effects simultaneously, and anticancer is multiplication capacity and significant function of improving eyesight again.Active ingredient in the Fructus Lycii can be widely used in field of health care products, but the processing of active ingredient extract, also generally uses, and particularly adopts vacuum freeze-drying method to produce active ingredient in the Fructus Lycii, also finds so far.
The objective of the invention is at the deficiencies in the prior art part, adopt the biological extraction technology, utilize vacuum freeze-drying technique to prepare extract, the advanced science of process, the effective component content height in the extract.
Technical scheme of the present invention is such.Adopt the biological extraction technology, the active ingredient in the Fructus Lycii is extracted, make solution.Adopt vacuum freezing drying method that the distillation of the moisture content in the solution is removed, make extract.Its technology was divided into for two steps, obtain two kinds of extracts respectively: after (1) cleans selected medlar fresh fruit, drain residual moisture content, be equipped with the distilled water of 0.5 times of fresh fruit weight, skin and seed by in the slurry slag separator removal Fructus Lycii place the serosity for preparing in the rustless steel container, add 2/10000ths cellulase and ten thousand/ pectase, stir rapidly, enzymolysis, temperature is controlled between 45 ℃-50 ℃.Behind 90 minutes enzymolysis, the heating enzyme denaturing, enzyme-removal temperature is 80 ℃, the time is 20 minutes.After the serosity for preparing filtered by coarse filtration, fine straining two procedures, be the as clear as crystal liquid of peony, again through the pasteurization postcooling to room temperature, be first step extracting liq.Make the fawn powder extracts of uniformity through vacuum lyophilization.(2) liquid that the first step is extracted adds the equivalent dehydrated alcohol, temperature is reduced to-20 ℃, left standstill 12 hours, the canescence flocky precipitate appears in the solution bottom, remove supernatant, precipitate is heated to 80 ℃, remove ethanol, the gained serosity is the second step extracting solution, is the buff powder extracts after vacuum lyophilization.Vacuum lyophilization is the material quick freezing under cryogenic conditions that will be dried, and temperature reaches below the crystalline temperature, in the certain vacuum environment, makes the moisture content that freezes be directly sublimed into steam state and overflows, thereby reach drying purpose.Its technical process is: fructus lycii extracted solution is injected the goods dish, put into the drying baker quick-freezing, when temperature was reduced to below-45 ℃, fructus lycii extracted solution was freezed fully, and aqueous water is a solid water.When the material that is dried is in high vacuum state, solid water begins distillation and is vapourous water, vapourous water is flowed to condensation tube by pipeline by drying baker, when condensation tube inner coil pipe temperature is lower than-5 5 ℃, vapourous water condenses into solid water once more on the condensation tube coil pipe, this process last till the moisture in the dry matter distil fully finish till.
Through to Fructus Lycii active ingredient extract test Analysis: first step extract moisture is 4.84%, and ash is 3.10%, and polysaccharide is 4.62%, and total sugar is 79.63%, and crude protein is 10.73%, and crude fat is 0.034%; The second step extract polysaccharide is 15.62%, and protein is 13.87%, and total acid is 4.64%, and reducing sugar is 40.63%, and ash is 11.72%.Dried wolfberry fruit extract is loose porous spongy block, and volume and extracting liquid volume basically identical are powdered after high speed disintegrator is pulverized.
The present invention has following advantage:
1. vacuum lyophilization is that the material that is dried is carried out under cryogenic conditions, ice crystal is uniform distribution in the material that is dried, during distillation can concentration phenomena not take place because of dehydration, oxidation, decomposition and the shrinkage phenomenon of having avoided the high-temperature pressure evaporation that the material that is dried is produced, the powder uniformity of after lyophilization, making, kept the distinctive local flavor of Fructus Lycii, free from extraneous odour, effective component content height.
2. two kinds of freeze-dried products are very easily water-soluble, and solution is as clear as crystal ruby red, and the dry powder water content is extremely low, but long term store is convenient to transportation.
Embodiments of the invention are as follows: after selected FRUCTUS LYCII is cleaned, drain residual moisture content, join 0.5 times of distilled water of fresh fruit weight, remove skin and seed in the Fructus Lycii, serosity is placed in the rustless steel container, add 2/10000ths cellulase and ten thousand/ pectase, stir, enzymolysis, temperature is between 45 ℃-50 ℃, behind 90 minutes enzymolysis, the heating enzyme denaturing, temperature is 80 ℃, the time is 20 minutes.After coarse filtration, fine straining operation, serosity is red as clear as crystal liquid, is cooled to room temperature through pasteurization again, and obtained liquid is first step liquid, makes shallow isabelline powder extracts through vacuum lyophilization; The liquid that the first step is extracted adds the equivalent dehydrated alcohol, temperature is reduced to-20 ℃, left standstill 12 hours, the canescence flocky precipitate appears in the solution bottom, remove supernatant, precipitate is heated to 80 ℃, remove ethanol, the gained serosity is the second step extracting solution, is the buff powder extracts after vacuum lyophilization.First step extract water content＜5%, very easily be dissolved in water and edible wine, solution is ruby red, is applied to not contain the natural drink and the health product of sarcocarp.Second step its lycium barbarum polysaccharide content height of extract can be widely used in all kinds of health product pharmaceutical products.
Claims (4)
1. vacuum freezing-dried wolfberry active ingredient extract and processing technique thereof, it is characterized in that the active ingredient in the Fructus Lycii is extracted, make solution, adopt vacuum freezing drying method that the distillation of the moisture content in the solution is removed and make extract, its technology obtains two kinds of extracts respectively in two steps:
A. after selected medlar fresh fruit being cleaned, drain residual moisture content, be equipped with the distilled water of 0.5 times of fresh fruit weight, by skin and the seed in the slurry slag separator removal Fructus Lycii, the serosity for preparing is placed in the rustless steel container, add 2/10000ths cellulase and ten thousand/ pectase, stir rapidly, enzymolysis, temperature is controlled between 45 ℃-50 ℃, through behind 90 minutes enzymolysis, the heating enzyme denaturing, enzyme-removal temperature is 80 ℃, the time is 20 minutes.After the serosity for preparing filtered by coarse filtration, fine straining two procedures, be the as clear as crystal liquid of peony, again through the pasteurization postcooling to the extract at room temperature thing, be the liquid that the first step is extracted, make the shallow isabelline powder of uniformity through vacuum lyophilization;
B. the liquid that the first step is extracted adds the dehydrated alcohol of equivalent, temperature is reduced to-20 ℃, left standstill 12 hours, the canescence flocky precipitate appears in the solution bottom, remove supernatant, precipitate is heated to 80 ℃, remove ethanol, the gained serosity is the second step extracting solution, is the buff powder extracts after vacuum lyophilization.
2. vacuum freezing-dried wolfberry active ingredient extract according to claim 1 and processing technique thereof, it is characterized in that vacuum freeze-drying technique is: fructus lycii extracted solution is injected the goods dish, put into the drying baker quick-freezing, when temperature is reduced to below-45 ℃, fructus lycii extracted solution is freezed fully, aqueous water becomes solid water, when the material that is dried is in high vacuum state, solid water begins distillation and is vapourous water, vapourous water is flowed to condensation tube by pipeline by drying baker, when condensation tube inner coil pipe temperature was lower than-55 ℃, vapourous water condensed into solid water once more on the condensation tube coil pipe, this process last till the moisture in the dry matter distil fully finish till.
3. vacuum freezing-dried wolfberry active ingredient extract according to claim 1 and processing technique thereof, the moisture content that it is characterized in that first step extract is 4.84%, ash is 3.10%, polysaccharide is 4.62%, total sugar is 79.63%, and crude protein is 10.73%, and crude fat is 0.034%.
4. vacuum freezing-dried wolfberry active ingredient extract according to claim 1 and processing technique thereof, the polysaccharide that it is characterized in that the second step extract is 15.62%, and protein is 13.87%, and total acid is 4.64%, reducing sugar is 40.63%, and ash is 11.72%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98106755A CN1194114A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry extract and its processing technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN98106755A CN1194114A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry extract and its processing technology |
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| CN1194114A true CN1194114A (en) | 1998-09-30 |
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| CN98106755A Pending CN1194114A (en) | 1998-03-26 | 1998-03-26 | Vacuum freezing-dried wolfberry extract and its processing technology |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068792C (en) * | 1998-12-28 | 2001-07-25 | 启东市天和生物制品有限公司 | Lycium chinense glycopeptide and its production process |
| CN1100795C (en) * | 1999-12-01 | 2003-02-05 | 上海国宝企业发展中心 | Preparation of extracted active component of Lycium chinense |
| CN101606667A (en) * | 2009-06-30 | 2009-12-23 | 无锡职业技术学院 | A kind of preparation method of wolfberry fruit powder |
| CN101897832A (en) * | 2010-07-28 | 2010-12-01 | 广州市凯虹香精香料有限公司 | Medlar reactant and preparation method thereof |
| 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 |
| CN104856157A (en) * | 2015-04-30 | 2015-08-26 | 安徽徽王食品有限公司 | Winter cherry powder processing method |
| CN105707875A (en) * | 2016-04-12 | 2016-06-29 | 宁夏曼苏尔清真食品有限公司 | Red and black fructus lycii lozenges and preparation method thereof |
| CN106063550A (en) * | 2016-05-12 | 2016-11-02 | 乌拉特前旗昌兴达实业有限责任公司 | The manufacture method of a kind of organic Fructus Lycii powder and application thereof |
| CN114794279A (en) * | 2022-04-29 | 2022-07-29 | 青海师范大学 | Composition for expelling toxin, relieving summer heat, clearing internal heat and removing dampness and preparation method thereof |
-
1998
- 1998-03-26 CN CN98106755A patent/CN1194114A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068792C (en) * | 1998-12-28 | 2001-07-25 | 启东市天和生物制品有限公司 | Lycium chinense glycopeptide and its production process |
| CN1100795C (en) * | 1999-12-01 | 2003-02-05 | 上海国宝企业发展中心 | Preparation of extracted active component of Lycium chinense |
| 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 |
| CN101606667A (en) * | 2009-06-30 | 2009-12-23 | 无锡职业技术学院 | A kind of preparation method of wolfberry fruit powder |
| CN101897832A (en) * | 2010-07-28 | 2010-12-01 | 广州市凯虹香精香料有限公司 | Medlar reactant and preparation method thereof |
| CN102132879A (en) * | 2011-03-28 | 2011-07-27 | 韩红雯 | Process for freezing and drying medlar powder in vacuum |
| CN104856157A (en) * | 2015-04-30 | 2015-08-26 | 安徽徽王食品有限公司 | Winter cherry powder processing method |
| CN105707875A (en) * | 2016-04-12 | 2016-06-29 | 宁夏曼苏尔清真食品有限公司 | Red and black fructus lycii lozenges and preparation method thereof |
| CN106063550A (en) * | 2016-05-12 | 2016-11-02 | 乌拉特前旗昌兴达实业有限责任公司 | The manufacture method of a kind of organic Fructus Lycii powder and application thereof |
| CN114794279A (en) * | 2022-04-29 | 2022-07-29 | 青海师范大学 | Composition for expelling toxin, relieving summer heat, clearing internal heat and removing dampness and preparation method thereof |
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