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Preparation method of natural wolfberry spice

A technology of wolfberry and spice is applied in the directions of food ingredients, food extraction and food ingredients containing natural extracts.

Active Publication Date: 2021-04-30
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] A 600-mesh filter cloth is set in the centrifuge, and the oxidized wolfberry pulp obtained in step 4) is centrifugally filtered at a speed of 2800 rpm by the above-mentioned centrifuge to obtain about 1346 grams of centrate, which is liquid natural wolfber...

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Abstract

The invention discloses a preparation method of natural wolfberry spice, which comprises the following steps: cleaning the whole fruit of wolfberry as a raw material; adding water to the wolfberry after cleaning for beating to obtain wolfberry pulp; crushing and crushing the wolfberry pulp; adjusting the broken wall After the treatment, the pH value of the wolfberry pulp is 3 to 4, and then ozone is introduced into the acidic wolfberry pulp for oxidation and aroma enhancement; a 600-1200-mesh filter cloth is set in the centrifuge; Centrifugal filtration is carried out at a rotational speed of 2000-3000 rpm / min to obtain a centrifuge; the centrifuge is natural wolfberry spice. The natural wolfberry spice obtained by the method of the invention has strong, pure and mellow wolfberry flavor.

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 Patents(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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