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Process for freezing and drying medlar powder in vacuum

A vacuum freeze-drying and processing technology, which is applied in the field of wolfberry powder processing technology, can solve the problems affecting the sales and price of the final product, the long residence time of wolfberry fruit powder, and the easy saccharification and blockage of wolfberry fruit powder, so as to ensure the effective ingredients and color, The economic benefit is considerable and the effect of avoiding the loss of active ingredients

Active Publication Date: 2011-07-27
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

Because the wolfberry fruit contains about 30% wolfberry seeds, the wood fiber in the wolfberry seed shell is not easy to be crushed when crushed, causing the wolfberry fruit powder to stay in the pulverizer for too long. On the one hand, wolfberry fruit powder is easy to saccharify and block the unit. Third, because the finished product contains 30-40% seeds and skins, the sensory perception is poor, and there is precipitation after dissolving in water, which seriously affects the sales and price of the final product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 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;

[0025] 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;

[0026] 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;

[0027] 4) Freez...

Embodiment 2

[0032] 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

[0034] 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. The dried wolfberry fruit can be used to prepare wolfberry powder after being packed with nitrogen gas. The purpose of packing with nitrogen is to prevent the wolfberry from absorbing moisture, and other process conditions and processes are t...

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PUM

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Abstract

The invention relates to a process for dying medlar powder, in particular to a process for freezing and drying medlar powder in vacuum. The process comprises the steps of soaking, leaching water after washing with clear water, prefreezing, freezing, vacuumizing for drying, pulverizing, and the like. The invention has the characteristics that a medlar fresh fruit is frozen and dried by adopting a vacuum freezing and drying technology disclosed by the invention, nutrient components in the medlar fresh fruit, appearance shape and color are retained to the greatest extent, and the problems that the nutrient components, appearance shape and color of the medlar fruit can not be ensured in the traditional vacuum freezing and drying process, and the like are solved; the pulverizing process adopts a low-humidity, low-rotating speed and screening process and overcomes the process defects of loss, machine bonding, saccharification, and the like of effective components in medlar, caused by overhigh rotating speed of a pulverizer; and because the pulverizing process is divided into a rough pulverizing process step and a supermicropulverizing process step, the invention has considerable comprehensive economic benefits, improves the pulverizing efficiency and ensures the effective components and color in medlar powder as much as possible.

Description

Technical field [0001] The invention relates to a processing technology of wolfberry powder, in particular to a processing technology of vacuum freeze-drying wolfberry powder. 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 promotin...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23P1/06A23L3/44A23L19/00A23L33/00
Inventor 韩红雯
Owner 安永(中国)保健品有限公司
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