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Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls

A technology of wolfberry fruit and wolfberry, which is applied in the fields of application, food science, sugary food ingredients, etc., can solve the problems of few product types and inconvenient consumption, and achieve the effects of simplifying production process, improving taste, and reducing environmental pollution.

Inactive Publication Date: 2016-05-25
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The raw materials of the above products are wolfberry fruits, and there are few types of products, so it is inconvenient to eat

Method used

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  • Method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for comprehensive utilization of wolfberry residue to produce wolfberry fruit rolls. The raw material components of wolfberry fruit slices and their weight percentages are as follows: wolfberry residue 64%, pectin 2%, sugar alcohol solution 22%, sugar alcohol powder 12%; sugar alcohol The mass concentration of solution is 70wt%,

[0038] The preparation method comprises the following steps:

[0039] (1) During the processing of wolfberry pulp, collect the wolfberry pulp residue that is centrifugally discharged after beating. The moisture content of the wolfberry pulp residue is 70wt, and the collected wolfberry residue is passed through a colloid mill for 2 times to obtain wolfberry pulp;

[0040] (2) Carry out vacuum degassing to the prepared wolfberry slurry, the vacuum degassing temperature is 22°C, the vacuum degree is 0.08Mpa, and the degassing time is 30min

[0041] (3) Keep the vacuum state, heat the wolfberry slurry after vacuum degassing for 15 minute...

Embodiment 2

[0047] A method for comprehensive utilization of wolfberry residue to produce wolfberry fruit rolls. The raw material components of wolfberry fruit slices and their weight percentages are as follows: 58% wolfberry residue, 5% pectin, 22% sugar alcohol solution, 15% sugar alcohol powder; The mass concentration of solution is 75wt%,

[0048] The preparation method comprises the following steps:

[0049] (1) During the processing of wolfberry pulp, the wolfberry pulp slag that is centrifugally discharged after beating has a moisture content of 75wt, and the collected wolfberry pulp slag is passed through a colloid mill for 2 times to obtain wolfberry pulp;

[0050] (2) Carry out vacuum degassing to the prepared wolfberry slurry, the vacuum degassing temperature is 25°C, the vacuum degree is 0.10Mpa, and the degassing time is 20min

[0051] (3) Keep the vacuum state, heat the wolfberry slurry after vacuum degassing for 12 minutes, the vacuum heating temperature is 75°C, turn off ...

experiment example 1

[0063] The wolfberry fruit rolls of embodiment 1-2 and comparative example 1-2 were stored in a dry and cool place at room temperature for 6 months to observe the stability of the product, as shown in Table 1:

[0064]

[0065] Through the comparison of the above table, the processing technology and formula of the present invention, the vacuum heating makes the substance in the wolfberry slurry fully swell, so that it can be better integrated with the pectin, and the aeration and stirring make the inside of each material glue together, so that the prepared The fruit slices are moderately soft and hard, and not raw. Combined with the three-stage drying method, the nutritional content of the wolfberry residue is protected to the greatest extent, and the nutrition of the wolfberry residue is prevented from being destroyed. The surface is fine and smooth, and at the same time, the original color of the wolfberry is protected. yellow red.

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Abstract

The invention relates to a method for comprehensively utilizing wolfberry fruit residues to produce wolfberry fruit rolls. Raw materials adopted in the invention comprise 50-68% of wolfberry fruit residues, 1-5% of pectin, 20-30% of a sugar alcohol solution, and 10-20% of sugar alcohol powder. The production method comprises the following steps: allowing collected wolfberry fruit residues to go through a colloid mill, carrying out vacuum degassing, heating the obtained wolfberry fruit residues, adding the sugar alcohol powder, stirring and boiling above materials, adding the obtained mixture to a concentrated wolfberry fruit residue slurry, boiling the obtained slurry, and mixing and boiling pectin and the sugar alcohol solution to obtain a pectin slurry; and adding the pectin slurry to obtain the above obtained pasty material, adding a citric acid solution, inflating and stirring the obtained solution, and carrying out three-stage drying to obtain the wolfberry fruit rolls. The wolfberry fruit rolls obtained in the invention have the advantages of moderate sweetness and sourness, fine and smooth surface, moderate hardness, yellow red color, good hardness, smooth and fine mouthfeel, no mouth closing, no tooth adhering feeling, and good quality.

Description

technical field [0001] The invention relates to a method for producing wolfberry fruit rolls through comprehensive utilization of wolfberry residue, and belongs to the technical field of food processing. Background technique [0002] Lycium barbarum is a multi-branched shrub of the genus Lycium barbarum in the family Solanaceae. Lycium barbarum (Barbary Wolfberry Fruit) is a precious medicinal material and tonic. Traditional Chinese medicine has long said that "Goji berry preserves health". "Compendium of Materia Medica" records: "Goji berries can nourish the kidneys, nourish the liver, nourish the liver...improve eyesight and calm the nerves, and make people live longer." Goji berries can lower blood sugar [1] , anti-fatty liver effect, and can resist atherosclerosis. Goji berries are treasures all over the body. Goji berries are rich in goji berry proteoglycans, vitamin C, phosphorus, iron and other nutrients. You can keep fit. Lycium barbarum polysaccharide (LBP), one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L29/231
CPCA23V2002/00A23V2250/64A23V2250/5072
Inventor 崔春红朱风涛赵岩马寅斐
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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