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Desulfurization processing method of dried wolfberry

A technology of dried wolfberry fruit and a processing method, which is applied in the direction of preservation of fruits/vegetables by dehydration, food processing, food preparation, etc., can solve the problems of inability to ensure food safety, excessive residual hydrogen peroxide, and damage to nutrients, etc., and achieves high desulfurization processing quality. Low breakage rate and improved flexibility

Inactive Publication Date: 2015-04-01
XINJIANG JINNS MEDLAR BNP IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Spraying hydrogen peroxide on the surface of dried goji berries can oxidize sulfites into sulfates that are harmless to the body, and the effect is obvious, but hydrogen peroxide will oxidize the pigment, make it fade, and oxidize and destroy the nutrients in it
At the same time, there is a risk of excessive hydrogen peroxide residues, and the food safety after treatment cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A desulfurization processing method for dried wolfberry fruit, characterized in that it mainly comprises the following process steps:

[0015] (1) In a ratio of 5% by weight, the dried wolfberry fruit is put into the desulfurizer aqueous solution for rinsing, and the desulfurizer is composed by weight percentage: glycerol 1.5%, calcium chloride 0.5%, ascorbic acid 0.1%, and the remainder is water , and then add citric acid to adjust the pH value of the rinsing solution to: 2, the temperature of the desulfurizing agent aqueous solution is: 20 ℃, and the rinsing time: 1min;

[0016] (2) Dry with hot air; dry the wolfberry fruit after rinsing, drying with hot air, temperature of hot air drying: 45°C, and drying time of hot air: 16h.

Embodiment 2

[0018] A desulfurization processing method for dried wolfberry fruit, characterized in that it mainly comprises the following process steps:

[0019] (1) in a ratio of 10% by weight, the dried wolfberry fruit is put into the desulfurizer aqueous solution for rinsing, and the desulfurizer is composed by weight percentage: glycerol 2%, calcium chloride 1%, ascorbic acid 0.1%, and the remainder is water , and then add citric acid to adjust the pH value of the rinse solution to: 2.1, the temperature of the desulfurizer aqueous solution is: 22°C, and the rinse time: 2min;

[0020] (2) Use hot air drying; dry the wolfberry fruit after rinsing and remove it by hot air, the hot air drying temperature: 48°C, and the hot air drying time: 14h.

Embodiment 3

[0022] A desulfurization processing method for dried wolfberry fruit, characterized in that it mainly comprises the following process steps:

[0023] (1) in a ratio of 12% by weight, the dried wolfberry fruit is put into the desulfurizer aqueous solution for rinsing, and the desulfurizer is composed by weight percentage: 2.2% of glycerol, 0.8% of calcium chloride, 0.15% of ascorbic acid, and the remainder is water , and then add citric acid to adjust the pH value of the rinsing solution to: 2.2, the temperature of the desulfurizer aqueous solution: 24 °C, and the rinsing time: 1.5min;

[0024] (2) Use hot air drying; dry the wolfberry fruit that has been rinsed and removed by hot air, hot air drying temperature: 52°C, hot air drying time: 13h.

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PUM

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Abstract

The invention relates to a processing method of dried wolfberry and in particular relates to a desulfurization processing method of dried wolfberry, wherein the method can effectively prevent sulfur dioxide from exceeding the standard and ensure the sensory quality of the dried wolfberry. The desulfurization processing method of dried wolfberry mainly comprises the following processing steps: (1) placing the dried wolfberry into a desulfurizing agent aqueous solution in the weight ratio of 5-15% and carrying out rinsing, wherein the desulfurizing agent aqueous solution is prepared from the following components in weight percentage: 1.5-2.5% of glycerinum, 0.5-1.5% of calcium chloride, 0.1-0.2% of ascorbic acid and the balance of water; by adding citric acid to adjust the PH value of the rinsing solution to be 2-2.2, the temperature of the desulfurizing agent aqueous solution is 20-25 DEG C and the rinsing time is 1-2min; and (2) drying with hot air. The method can effectively improve the desulfurization degree, the sensory quality of the dried wolfberry can be ensured while desulfurization is carried out, the flexibility of the fruit is improved and the breakage rate of the fruit is low.

Description

technical field [0001] The invention relates to a processing method of dried wolfberry fruit, in particular to a desulfurization processing method of dried wolfberry fruit, which can effectively prevent sulfur dioxide from exceeding the standard and ensure the sensory quality of the dried wolfberry fruit. Background technique [0002] The national standard GB18672 "Lycium barbarum" requires that the maximum residual amount of sulfur dioxide is 50mg / kg. After the dried wolfberry fruit is dried, the sulfur dioxide residue is still higher than this standard. big bottleneck. [0003] In the application of desulfurization technology in the dried wolfberry fruit production enterprises in the prior art, it is more common to use "calcium desulfurizer". The calcium desulfurization removes sulfur dioxide through lime water. The principle is: Ca(OH) 2 +SO 2 =CaSO3+H2O; 2CaSO 3 +O 2 =2CaSO 4 . Through the reaction, sulfur dioxide can be converted into CaSO, which is slightly solub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23L1/015A23N12/06A23L5/20
Inventor 戴旭升李敏张久军
Owner XINJIANG JINNS MEDLAR BNP IND CO LTD
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