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Method for preparing freeze-dried waxberries through two-time mild freeze-drying

A vacuum freeze-drying and gentle technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of bayberry cytoskeleton fragile, difficult storage, and nutrient destruction, so as to reduce the compensatory burden of the liver and protect the gastrointestinal tract The effect of intact mucous membrane and skeleton

Pending Publication Date: 2018-12-21
CHANGSHU QIUSHI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is aimed at the short fruit period of red bayberry, difficult storage, serious damage to nutritional components in the processing process, and the fragile characteristics of red bayberry cytoskeleton, to overcome the easy qualitative change of red bayberry caused by spray drying in the processing process of red bayberry in the prior art, and the traditional freeze-drying is easy. The disadvantage of mildew, a method for preparing freeze-dried red bayberry by secondary gentle freeze-drying is proposed

Method used

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  • Method for preparing freeze-dried waxberries through two-time mild freeze-drying
  • Method for preparing freeze-dried waxberries through two-time mild freeze-drying
  • Method for preparing freeze-dried waxberries through two-time mild freeze-drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Fresh red bayberry 5kg, application 0.1%wt sodium bicarbonate aqueous solution cleaning 5s, 0.1%wtwt citric acid aqueous solution rinse 5s, clean red bayberry is pre-frozen at-18 ℃ for 2 hours; Carry out vacuum freeze-drying for the first time, vacuum degree (10Pa) , cold trap temperature-50 ℃, freeze 3 hours; Carry out the gentle protection of cytoskeleton to the bayberry of freeze-drying for the first time, be exactly that bayberry is placed in dextrin (0.5%wt), chitosan (0.1%wt), xanthogen Glue (0.1%wt), citric acid (0.01%wt) in the mixed aqueous solution, water temperature maintains 10 ℃, soaks 5 minutes; Take out red bayberry and pre-freeze at-18 ℃ for 2 hours; Carry out the second vacuum freeze-drying, vacuum degree (6.5 Pa), cold trap temperature -50 ℃, freezing for 36 hours, taking out the freeze-dried red bayberry, lightly pressing and removing the core, and flattening the red bayberry to obtain second soft freeze-dried red bayberry.

Embodiment 2

[0032] Fresh red bayberry 5kg, application 0.2%wt sodium bicarbonate aqueous solution washes 10s, 0.2%wtwt citric acid aqueous solution rinses 5s, cleans red bayberry is pre-frozen at-20 ℃ for 3 hours; Carry out vacuum freeze-drying for the first time, vacuum degree (8Pa) , cold trap temperature-55 ℃, freeze 4 hours; Carry out the gentle protection of cytoskeleton to the bayberry of freeze-drying for the first time, be exactly that bayberry is placed in dextrin (0.7%wt), chitosan (0.2%wt), xanthogen Glue (0.2%wt), citric acid (0.02%wt) in the mixed aqueous solution, water temperature maintains 8 ℃, soaks 10 minutes; Take out red bayberry and pre-freeze at-20 ℃ for 3 hours; Carry out the second vacuum freeze-drying, vacuum degree (5 Pa), cold trap temperature -55°C, freeze for 48 hours, take out the freeze-dried red bayberry, gently press to remove the nucleus, and flatten the red bayberry cells to obtain secondary soft freeze-dried red bayberry.

Embodiment 3

[0034] Fresh red bayberry 5kg, application 0.3%wt sodium bicarbonate aqueous solution cleaning 20s, 0.3%wtwt citric acid aqueous solution rinse 10s, clean bayberry is pre-frozen at -20 ℃ for 1 hour; Carry out vacuum freeze-drying for the first time, vacuum degree (9Pa) , cold trap temperature-50 ℃, freeze 3 hours; Carry out the gentle protection of cytoskeleton to the bayberry of freeze-drying for the first time, be exactly that bayberry is placed in dextrin (1.0%wt), chitosan (0.3%wt), xanthogen Glue (0.3%wt), citric acid (0.03%wt) in the mixed aqueous solution, water temperature maintains 18 ℃, soaks 20 minutes; Take out red bayberry and pre-freeze 1 hour at-20 ℃; Carry out the second vacuum freeze-drying, vacuum degree (6 Pa), cold trap temperature -50 ℃, freezing for 60 hours, take out the freeze-dried red bayberry, lightly press to remove the core, and flatten the red bayberry to obtain secondary soft freeze-dried red bayberry.

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for preparing freeze-dried waxberries through two-time mild freeze-drying. Washed waxberries are pre-frozen and freeze-dried under vacuum for the first time so as to be dehydrated from outside to inside, and the overall freeze-drying degree is about 80%; then the waxberries are put into a mixed aqueous solution composed of dextrin, chitosan, xanthan gum and citric acid to be soaked for mild protection of cytoskeletons; and finally, pre-freezing is carried out again, vacuum freeze-drying is carried out for the second time, and after stones of the waxberries are removed, the freeze-dried waxberries prepared through two-time mild freeze-drying are obtained. The waxberries obtained through thepreparation method provided by the invention have high contents of anthocyanin and total phenols; in addition, the skeleton structure of the waxberries prepared through the preparation method can be well preserved, so that medium-polarity solvents such as ethyl alcohol can dialyse and pass through the skeleton structure, and thus a good adsorption effect is achieved. The freeze-dried waxberries also can be matched with other materials to prepare solid beverages or chewable tablets for protecting the gastrointestinal mucous membrane.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for preparing freeze-dried red bayberry through secondary gentle freeze-drying. Background technique [0002] Waxberry (Myrica.Rubra Sieb.et Zucc.) is a plant of the genus Myrica Myrica. Rubra Sieb.et Zucc. belongs to evergreen fruit trees. The main production areas, among which the cultivation area, output, variety and quality of Zhejiang Province are the first in the country, accounting for about 40% of the total area of ​​the country. Red bayberry is a precious fruit, rich in protein, polysaccharides, anthocyanins, polyphenols, iron, magnesium, copper, Vc, citric acid and other beneficial ingredients. Red bayberry fruit is bright in color, juicy, sweet and sour, and has high nutritional value, so it is favored by consumers at home and abroad. [0003] Most of the mature period of red bayberry is from mid-to-late June to early-to-mid-July. At ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/022A23B7/024
CPCA23B7/022A23B7/024
Inventor 田佳宜田翔之田一诺
Owner CHANGSHU QIUSHI TECH CO LTD
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