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Preparation method of natural fructus lycii spice

A wolfberry and natural technology, applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food extraction, etc., can solve the problems of no literature reports, etc., to increase the income of fruit farmers, high safety, increase the intensity of aroma Effect

Active Publication Date: 2018-06-05
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no literature report on the method of preparing natural wolfberry spices by using wolfberry whole fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, a kind of preparation method of natural Chinese wolfberry flavor, carries out following steps successively:

[0046] 1) Cleaning the whole wolfberry fruit:

[0047] Choose 1000g whole wolfberry fruit and wash it with flowing tap water to remove impurities on the wolfberry.

[0048] The whole fruit of wolfberry is selected from the whole fruit (dried fruit) of Ningxia wolfberry king.

[0049] 2), beating treatment:

[0050] Add 1000 g of warm water (35-55° C.) to the washed wolfberry in step 1) for beating (until it becomes a muddy material) to obtain wolfberry pulp.

[0051] 3), Broken wall treatment:

[0052] The wolfberry pulp obtained in step 2) is subjected to wall-breaking treatment (that is, under sudden decompression and high-speed impact, the cells are subjected to high liquid-phase shear force and broken) through a high-pressure homogenizer, thereby breaking the wall and pulverizing to its material The particle size reaches 0.1-0.2 μm.

[005...

Embodiment 2

[0058] Embodiment 2, a kind of preparation method of natural wolfberry spice: carry out following steps successively:

[0059] Step 1) to step 3) are the same as in Example 1.

[0060] 4), Oxidation and aromatization treatment:

[0061] Add a citric acid aqueous solution with a mass concentration of 10% to the wolfberry pulp after the wall-breaking treatment obtained in step 3), until the pH value is adjusted to 3.52.

[0062] Utilize an ozone generator to inject ozone into the above-mentioned acidic Lycium barbarum pulp to realize oxidation and aroma enhancement. The rate of ozone introduction is 0.0012L / min, the reaction time is 30 minutes, and the reaction temperature is 50°C.

[0063] 5), centrifugal filtration:

[0064] 600 mesh filter cloths are set in the centrifuge, and the oxidized wolfberry pulp obtained in step 4) is centrifugally filtered at 2800rpm / min by the above-mentioned centrifuge to obtain about 1346 grams of centrifugate, which is liquid Natural Goji Berry...

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Abstract

The invention discloses a preparation method of a natural fructus lycii spice. The preparation method comprises the following steps: washing whole fruits of fructus lycii as raw materials; adding water into the washed fructus lycii for pulping, so as to obtain fructus lycii pulp; breaking walls and smashing the fructus lycii pulp; adjusting the pH value of the fructus lycii pulp after wall breaking to 3-4, and guiding ozone into the acidic fructus lycii pulp for oxidation and aroma enhancement; setting 600-1,200-mesh filter cloth in a centrifugal machine; centrifugally filtering the oxidized fructus lycii pulp with the centrifugal machine at the rotating speed of 2,000-3,000 rpm / min, so as to obtain centrifugate which is the natural fructus lycii spice. The natural fructus lycii spice prepared according to the method has the rich, pure and mellow flavor of the fructus lycii.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a preparation method of natural wolfberry spice. Background technique [0002] Lycium barbarum is mainly used for making tea, cooking and adding a small amount. The way of use is relatively limited, but as the concept of "medicine and food from the same source" is deeply rooted in the hearts of the people, more and more wolfberry-flavored craft foods are coming out, but limited by the wolfberry flavor: there are very few wolfberry-flavored flavors in the market, and most of them are in the market. Conventional high-temperature extraction is the main method; this type of essence loses a lot of flavor substances after high temperature, and the aroma is distorted. With the increasing demand for natural flavors and food additives in domestic and foreign markets and the worldwide trend of "returning to nature", "green food" and edible natural food are becoming more and more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/12
CPCA23V2002/00A23L27/12A23V2200/16A23V2250/128A23V2250/21A23V2300/14
Inventor 叶晨
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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