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Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum

A technology for vacuum freeze-drying and fresh wolfberry fruit, which is applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of prolonging freeze-drying time, high sugar content, unable to guarantee the appearance, shape and color of wolfberry fruit, etc. The effect of energy consumption

Active Publication Date: 2011-07-06
安永(中国)保健品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of this process is to maintain the nutritional content of the product to the greatest extent. The disadvantages are: ①Vacuum freeze drying is a high energy-consuming industry, especially in the freeze-drying of raw materials with high sugar content and waxy surface such as wolfberry fresh fruit , the sublimation of water is very slow, the freeze-drying time is longer, and the production cost of the product is high, which directly affects the market sales of the product
However, the eutectic point of wolfberry is below -40°C, and the vacuum degree cannot exceed 20Pa during the entire drying process, otherwise the product will foam or melt during the drying process, and eventually the product cannot be freeze-dried.
③ Some small freeze-dried area is 10m 2 For the following food freeze dryers, the refrigeration temperature can also reach -40°C, but the refrigeration system is only in the condensing cylinder, and the drying oven does not cool, which will cause the product to be directly placed in the normal temperature drying oven from -40°C, resulting in The temperature of the product rises rapidly within 1-2 hours of vacuuming, the freeze-drying quality of the product is greatly affected, and the freeze-drying time is also prolonged
④ All indicators of medical freeze-drying equipment meet the requirements of wolfberry freezing, but the freeze-drying time is too long and the energy consumption is too high. It is only suitable for high value-added biological products and is not suitable for the production of ordinary fruits and vegetables.
The biggest disadvantage of the above process is that the appearance, shape and color of wolfberry fruit cannot be guaranteed, which seriously affects the sales and price of wolfberry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Soaking: The picked fresh wolfberry fruit is washed with 5% sodium chloride solution and soaked for 5 minutes. The purpose is to wash away the pesticides and impurities remaining on the surface of wolfberry, and to protect the color and make the fresh fruit more abundant and plump Effect;

[0019] 2) Rinse with clean water and drain the water: wash the soaked wolfberry with running water, and then put it in the air-cooled cold storage to drain the water; the purpose is to quickly drain the water on the surface of the wolfberry, and at the same time slow down the aging of the wolfberry at room temperature. Oxidation rate during draining;

[0020] 3) Pre-freezing: Put the drained wolfberry fresh fruit in the air-cooled refrigerator, and then pre-freeze it until it reaches the same temperature as the air-cooled refrigerator. On the other hand, it can reduce the cost of refrigeration in the early stage, and can also be connected with the next process;

[0021] 4) Freez...

Embodiment 2

[0024] On the basis of Example 1, the soaking time was changed to 15 minutes, and the draining of the wolfberry after cleaning was carried out in an air-cooled cold storage, and the pre-freezing was carried out in a cold storage. That is, put the cleaned wolfberry into the air-cooled cold storage to drain the water, put it in the cold storage after packing, and pre-freeze it to the same temperature as the cold storage; during the vacuum drying process, when the temperature rises from -25°C to -10°C , the vacuum degree should be kept at about 20Pa; when the temperature of wolfberry reaches the maximum set temperature of 35°C and the vacuum degree is close to the limit vacuum degree below 4Pa, keep the vacuum degree below 4Pa for 3 hours. Other processing conditions and process are identical with embodiment 1.

Embodiment 3

[0026]On the basis of Example 1, the soaking time was changed to 10 minutes, and the draining of the wolfberry after cleaning was carried out in an air-cooled cold storage, and the pre-freezing was carried out in a cold storage. That is, put the cleaned wolfberry into the air-cooled cold storage to drain the water, put it in the cold storage after packing, and pre-freeze it to the same temperature as the cold storage; during the vacuum drying process, when the temperature rises from -25°C to -10°C , the vacuum degree should be kept at about 18Pa; when the temperature of wolfberry reaches the maximum set temperature of 35°C and the vacuum degree is close to the limit vacuum degree below 4Pa, keep the vacuum degree below 4Pa for 2.5 hours. Other processing conditions and process are identical with embodiment 1.

[0027] The moisture content of the wolfberry fruit dried by the above-mentioned processing technology can generally reach less than 5%, and the wolfberry fruit has brig...

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Abstract

The invention relates to a process for drying fresh Chinese wolfberry fruits, in particular to a processing process for freeze-drying Chinese wolfberry fresh fruits under vacuum, which comprises the following steps of: immersing; washing by clear water, and draining water; prefreezing; freezing; and vacuumizing and drying until the moisture content of the Chinese wolfberry fresh fruits is less than 5 percent, taking the Chinese wolfberry out, nitrogenizing and packaging to prevent the Chinese wolfberry from absorbing moisture. The process has the following advantages that: 1, the fresh Chinese wolfberry fruits are freeze-dried by the vacuum freeze-drying technology, the nutritional ingredients of the fresh Chinese wolfberry fruits are retained to a maximum degree, the appearance of the dried fruits is basically the same as that of fresh fruits basically, and the appearance and mouthfeel of the rehydrated fresh Chinese wolfberry fruits are consistent with those of the fresh fruits basically; and 2, in the vacuumizing and drying process, a large quantity of experiments indicate that by combining different warming speeds and vacuum degrees with different temperatures, the problem of incapability of ensuring the appearance and color and luster of the Chinese wolfberry fruits in the conventional vacuum freeze-drying method is solved effectively and the energy consumption of freeze drying is reduced greatly.

Description

technical field [0001] The invention relates to a drying process for fresh wolfberry fruit, in particular to a process for vacuum freeze-drying fresh wolfberry fruit. Background technique [0002] Lycium barbarum is a precious medicinal material and tonic with the same origin as medicine and food. Especially the wolfberry in Zhongning, Ningxia, is recorded in the famous Chinese medicine "Compendium of Materia Medica": "Lycium barbarum, nourishing kidney and essence, nourishing liver...improve eyesight and calm the nerves, It makes people live longer." The content of vitamin C in wolfberry is higher than that of orange, the content of beta-carotene is higher than that of carrot, and the content of iron is higher than that of steak. Modern medical research shows that it contains carotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron, etc. It has the pharmacological effects of increasing the activity of white blood cells and promoting the reg...

Claims

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Application Information

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IPC IPC(8): A23B7/024
Inventor 韩红雯
Owner 安永(中国)保健品有限公司
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