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Method for producing preserved lycium barbarum pomace

A production method and technology of goji berry skin are applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as taste improvers. The effect of eliminating restrictions on people and food intake, unique taste and flavor

Inactive Publication Date: 2016-04-13
宁夏红中宁枸杞制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many benefits, excessive consumption of dried goji berries can easily cause fire and goji berries have a strong warming effect. People with inflammation, cold and fever are not suitable for consumption, which limits the consumption group and the amount of food consumed at one time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of wolfberry bark pomace, comprises the following steps:

[0021] (1) Raw materials: Take the separated wolfberry skin dregs, wash them with pure water to remove the wolfberry seeds and residues attached to the surface, and dry them naturally to control the water content at 40% as raw materials; In the production of Lycium barbarum wine, Lycium barbarum slag separated from dried Lycium barbarum fruit reconstituted with water and boiled juice.

[0022] (2) Hardening: In order to obtain a good finished product shape and not affect the mouthfeel of the product itself, a hardening agent (5% delta-gluconolactone by weight of raw materials) is added.

[0023] (3) One-time immersion in sugar: Select the concentrated wolfberry juice produced by Ningxia Huabao Wolfberry Industry Co., Ltd. with a solid content ≥ 45% and a titrated acid of 1.2%-2.5% for one-time dipping. The concentrated wolfberry juice concentrated in low-temperature vacuum keeps the ...

Embodiment 2

[0031] A kind of preparation method of wolfberry bark pomace, comprises the following steps:

[0032] (1) Raw materials: Take the separated wolfberry skin dregs, wash them with pure water to remove the wolfberry seeds and residues attached to the surface, and dry them naturally to control the water content at 50% as raw materials; Production of goji berry fruit wine, goji berry dregs separated from dried goji berries and boiled juice.

[0033] (2) Hardening: In order to obtain a good finished product shape and not affect the mouthfeel of the product itself, a hardening agent (3% delta-gluconolactone by weight of raw materials) is selected to be added.

[0034] (3) One-time dipping in sugar: Select the concentrated juice of wolfberry produced by Ningxia Huabao Wolfberry Industry Co., Ltd. with a solid content ≥ 45% and a titrated acid of 2% for one dipping. The concentrated wolfberry juice concentrated in low-temperature vacuum maintains the natural flavor of fresh wolfberry fr...

Embodiment 3

[0042] A kind of preparation method of wolfberry bark pomace, comprises the following steps:

[0043](1) Raw materials: Take the separated wolfberry skin dregs, wash them with pure water to remove the wolfberry seeds and residues attached to the surface, and dry them naturally to control the water content at 60% as raw materials; Production of goji berry fruit wine, goji berry dregs separated from dried goji berries and boiled juice.

[0044] (2) Hardening: In order to obtain a good finished product shape and not affect the mouthfeel of the product itself, a hardening agent (delta-gluconolactone of 4% by weight of raw materials) is selected to be added.

[0045] (3) One-time immersion in sugar: Select the concentrated wolfberry juice produced by Ningxia Huabao Wolfberry Industry Co., Ltd. with a solid content ≥ 45% and a titrated acid of 1.2%-2.5% for one-time dipping. The concentrated wolfberry juice concentrated in low-temperature vacuum keeps the fresh fruit of wolfberry T...

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PUM

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Abstract

The invention relates to a method for producing preserved lycium barbarum pomace. The method is characterized by comprising a step (1) of selecting raw materials, wherein lycium barbarum pomace is selected, lycium barbarum seeds and residue attached to the surface are washed and removed by purified water, and the moisture mass content is controlled to 40%-60% through natural air drying; a step (2) of hardening, wherein delta-glucolactone is added into raw materials obtained in the step (1); a step (3) of performing primary sugar soaking, wherein lycium barbarum condensed juice is utilized to perform the primary sugar soaking on the raw materials processed in the step (2); a step (4) of performing secondary sugar soaking, wherein water is added into fructo-oligose and high fructose corn syrup according to the mass ratio of 2:1 to prepare syrup so as to perform the secondary sugar soaking; a step (5) of performing forced air drying, wherein the water content is dried to 16-18% through blast; and a step (6) of performing packaging, wherein the nitrogen is introduced to perform vacuum package. The preserved lycium barbarum pomace prepared by the technology has unique taste and flavor and is rich in various nutrient ingredients which are good for the human body.

Description

technical field [0001] The invention relates to a preparation method of wolfberry skin dregs preserved fruit. Background technique [0002] With the improvement of people's living standards, the concept of life is gradually changing to the direction of nutrition, health and organic. The processed product of wolfberry, preserved wolfberry, enters the ordinary household supply market in the form of snack food, allowing people to enjoy their lives easily and obtain body nutrition and health at the same time. Lycium barbarum pomace is the waste produced in the production of wolfberry fruit wine. More than 100 enterprises in the region are involved in the deep processing of wolfberry. About 12,000 tons of wolfberry pomace are produced every year. For a long time, they cannot be effectively utilized, and many of them can only be used as feed, causing Waste of resources. In recent years, a lot of research has been done on wolfberry skin dregs, in which β-carotene, zeaxanthin and ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/14A23V2200/16A23V2200/30
Inventor 张金山陈玲余昆贺芳崔振华聂永华
Owner 宁夏红中宁枸杞制品有限公司
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