Lycium ruthenicum sauce and production method thereof
A production method and technology of black wolfberry, applied in the application, food preparation, food science and other directions, can solve the problems of difficult quality assurance of medicinal ingredients, long processing time, low efficiency, etc., and achieve the advantages of industrialized production, short production cycle, Efficient effect
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Embodiment 1
[0028] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 90°C, keep it warm for 5 hours and leave it for fermentation for 5 hours, then adjust the temperature to 75°C, continue to leave it for 48 hours to ferment naturally, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at 50 DEG C to obtai...
Embodiment 2
[0030] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 95°C, keep it warm for 4 hours, and then adjust the temperature to 65°C, keep it for 72 hours, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at 60°C to 5 kg of black wolfberry concentrated juice, then add 1 kg of black wolfberry conc...
Embodiment 3
[0032] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 92°C, keep it warm for 4.5 hours, and then adjust the temperature to 70°C, keep it for 60 hours, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at a low temperature of 55°C into 5 kg of black wolfberry concentrated juice, and then mix...
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