CN1561826A - Chinese wolfberry puffing product and its producing process - Google Patents
Chinese wolfberry puffing product and its producing process Download PDFInfo
- Publication number
- CN1561826A CN1561826A CNA2004100320595A CN200410032059A CN1561826A CN 1561826 A CN1561826 A CN 1561826A CN A2004100320595 A CNA2004100320595 A CN A2004100320595A CN 200410032059 A CN200410032059 A CN 200410032059A CN 1561826 A CN1561826 A CN 1561826A
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- China
- Prior art keywords
- fructus lycii
- product
- chinese wolfberry
- producing process
- temperature
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Abstract
A puffed wolfberry fruit food is prepared from the dried or fresh wolfberry fruit through low-temp vacuum puffing, and features no loss of nutrients.
Description
Technical field
The present invention relates to field of health care food, particularly relate to a kind of Fructus Lycii swelling product and production technology thereof.
Background technology
Fructus Lycii contains multiple physiologically active ingredients such as lycium barbarum polysaccharide, aminoacid, trace element, the dual-purpose nourishing fruit of integration of edible and medicinal herbs of being praised highly by ancient Chinese medicine doctor.In the actual life, people are indirect use to the occupation mode of Fructus Lycii, as be used as medicine (make preparation or full powder), make tea, Baoshang (medicated porridge), steep in wine, make wine, squeeze the juice or extract lycium barbarum polysaccharide, seed of Fructus Lycii wet goods, these modes always can make the nutritional labeling loss more or less in the Fructus Lycii; Fructus Lycii is generally plucked in summer in autumn, except that squeezing the juice or making wine, all need be processed into dry fruit and store, and dry fruit is stored and will be gone bad accidentally, and at normal temperatures multipotency was stored 1 year.
Summary of the invention
The objective of the invention is to overcome the defective of above-mentioned prior art, a kind of effective ingredient that can effectively save from damage in the Fructus Lycii is provided, improve and store time limit, directly Shi Yong Fructus Lycii swelling product;
Another object of the present invention provides the production technology of this Fructus Lycii puffed food.
Technical scheme of the present invention is:
A kind of Fructus Lycii swelling product is characterized in that its used raw material is a Fructus Lycii.
The production technology of above-mentioned Fructus Lycii swelling product, its technical process is: earlier Fructus Lycii is done or fresh fruit handle to water content be 25-35%, put into hermetic container heating, pressurization then, 80 ℃～90 ℃ of temperature, pressure kept 10 minutes down for 2～5 kPas, reduced to negative pressure then suddenly, 70 ℃～80 ℃ of temperature, pressure kept 3 hours down for negative 0.09 kPa, cooling, and taking-up gets final product.
Fructus Lycii swelling product of the present invention has the nourishing and fit keeping function effect for Fructus Lycii is this integration of edible and medicinal herbs fruit provides new edible approach.Do not contain any chemical addition agent, vegetable oil, flavoring agent etc. in these goods, the whole nutritional labelings in the former fruit of Fructus Lycii have been kept, immediate access, crisp sweet and sour taste, its contained humidity only are 3%, and be not perishable, holding time is long, especially adopt vacuum-packedly, can preserve 5-10 at normal temperatures, overcome the drawback that dried fruit of lycium barbarum at normal temperatures can't long preservation.
The present invention adopts the vacuum and low temperature technology, not only can produce the Fructus Lycii swelling product of convenience, palatable crisp, but kill pathogenic organisms (disease test prevention and control center, Ningxia Hui Autonomous Region survey report: do not detect pathogenic bacterium (Salmonella, staphylococcus aureus)) is for health, tonic Fructus Lycii swelling product are given security.
Check a station to detect (numbering: 2004-03-150) through the Ningxia food quality supervision, its lycium barbarum polysaccharide content 4.46%, total sugar (in Nulomoline) 55.05%, protein 12.39%, fat 0.46%, and national standard (special top grade) is: Qi polyoses content 〉=3.0%, total sugar (in Nulomoline) 〉=39.8%, protein 〉=10.0%, fat≤5.0%, can prove by above-mentioned contrast, adopt the expanded Fructus Lycii of this processes to keep the nutritional labeling of the former fruit of Fructus Lycii.
The specific embodiment
Get Fructus Lycii and do or fresh fruit, oven dry remains between the 25-35% its water content, puts into the closed stainless steel container then, heating, hermetic container heating, pressurization are put in pressurization then, 80 ℃～90 ℃ of temperature, pressure kept 10 minutes down for 2～5 kPas, and sudden pressure reduction is to negative 0.09 kPa then, and negative pressure is 0.09 kPa in the maintenance container, 70 ℃～80 ℃ conditions of temperature, after 3 hours, be cooled to 30 ℃ after, take out and to get final product.
Fructus Lycii swelling product of the present invention can adopt ordinary packing, also can adopt vacuum packaging, improves period of storage.
Claims (2)
1. a Fructus Lycii swelling product is characterized in that its used raw material is a Fructus Lycii.
2. the production technology of a Fructus Lycii swelling product as claimed in claim 1, its technical process is: earlier Fructus Lycii is done or fresh fruit handle to water content be 25-35%, put into hermetic container heating, pressurization then, 80 ℃～90 ℃ of temperature, pressure kept 10 minutes down for 2～5 kPas, reduced to negative pressure then suddenly, 70 ℃～80 ℃ of temperature, pressure kept 3 hours down for negative 0.09 kPa, cooling, and taking-up gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100320595A CN1561826A (en) | 2004-03-30 | 2004-03-30 | Chinese wolfberry puffing product and its producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100320595A CN1561826A (en) | 2004-03-30 | 2004-03-30 | Chinese wolfberry puffing product and its producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1561826A true CN1561826A (en) | 2005-01-12 |
Family
ID=34481286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100320595A Pending CN1561826A (en) | 2004-03-30 | 2004-03-30 | Chinese wolfberry puffing product and its producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1561826A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648758A (en) * | 2011-02-24 | 2012-08-29 | 赵广涛 | Biological puffed medlar and preparation method thereof |
| CN104012900A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for puffing medlar |
| CN107744110A (en) * | 2017-09-20 | 2018-03-02 | 宁夏杞芽食品科技有限公司 | A kind of expanded reduction production of dry wolfberry fruit |
-
2004
- 2004-03-30 CN CNA2004100320595A patent/CN1561826A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648758A (en) * | 2011-02-24 | 2012-08-29 | 赵广涛 | Biological puffed medlar and preparation method thereof |
| CN104012900A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for puffing medlar |
| CN104012900B (en) * | 2014-06-06 | 2018-05-15 | 宁夏天绿健知识产权运营有限公司 | A kind of preparation method of puffing matrimony vine |
| CN107744110A (en) * | 2017-09-20 | 2018-03-02 | 宁夏杞芽食品科技有限公司 | A kind of expanded reduction production of dry wolfberry fruit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |