Method for drying fresh wolfberry fruits

Abstract

The invention relates to a method for drying fresh wolfberry fruits. The method comprises the following steps of: (1) selecting a material: picking fresh wolfberry fruits without pest and disease damage or mildew as a raw material; (2) cleaning: cleaning the picked fresh wolfberry fruits by using clean water, and then randomly sampling and measuring the initial water content of the fresh wolfberry fruits by a conventional method; (3) pricking: pricking the fresh wolfberry fruits obtained in the step (2) by using a needle or laser; (4) drying: uniformly spreading the pricked fresh wolfberry fruits on a turntable of a microwave vacuum drying box, performing vacuum drying, and performing forced air drying till constant weight to obtain dried wolfberry fruits; (5) measuring the dried water content: randomly sampling and measuring the water content of the dried wolfberry fruits by the conventional method, wherein if the water content is less than or equal to 13 percent, the dried wolfberry fruits are qualified; and (6) obtaining a finished product: grading and packing the qualified dried wolfberry fruits according to the quality requirements by adopting the conventional methods, and thus obtaining the finished product. The method is quick in drying, remarkable in effect and strong in operability, and easily realizes industrialized continuous production of wolfberry drying.

Description

technical field [0001] The invention relates to the technical field of dried wolfberry fruit, in particular to a method for drying fresh wolfberry fruit. Background technique [0002] Lycium barbarum (Lycium barbarum) is a perennial deciduous shrub of the genus Lycium in the family Solanaceae, and its fruit is called Lycium barbarum. Lycium barbarum can nourish the liver and kidney, benefit the essence and improve eyesight. Since ancient times, it has been the top grade for nourishing and nourishing people. It has the effect of delaying aging and anti-aging. It is also known as "Que Laozi". Diabetes, blood deficiency and chlorosis, blurred vision embolism. Lycium barbarum is rich in proteoglycans, vitamin C, phosphorus, iron and other nutrients. Lower blood sugar, enhance the role of human immune function. [0003] The fresh fruit of wolfberry has a high water content and thin skin, which is easy to be damaged, mildewed, and not resistant to storage. It is generally made ...

AI Technical Summary

Problems solved by technology

However, the epidermis of goji berries is protected by a waxy layer, and the sugar content inside is high, so direct drying or drying after picking will bring certain problems: the protection of the waxy layer makes it difficult for the inner moisture of goji berries to evaporate, which will easily lead to browning. mildew; a slightly higher temperature will cause the sugar inside the wolfberry to ooze out, resulting in sticking, hardening and loss of nutrients

This process solves the problem of wolfberry drying to a certain extent, but at the same time it causes new problems: sodium hydroxide and sodium sulfite are alkali substances, and wolfberry soaked in lye usually has an astringent taste of alkali, which changes the original flavor of wolfberry ; Although sodium sulfite can effectively prevent food oxidative browning, studies have shown that excessive intake of sulfite can cause liver damage, and even lead to an increase in the incidence of liver cancer. With the development of my country's food industry, the problem of excessive food additive residues It is also becoming more and more serious, bringing huge safety hazards to the health of consumers; the traditional drying method takes a long time, and it takes 5 to 7 days to dry naturally, and it takes longer in rainy days, and it is easy to cause mold and rot of wolfberry. Drying in the drying room The method also takes about 50~60h, and consumes a lot of energy

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