CN105341610A - Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof - Google Patents
Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof Download PDFInfo
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- CN105341610A CN105341610A CN201510652983.1A CN201510652983A CN105341610A CN 105341610 A CN105341610 A CN 105341610A CN 201510652983 A CN201510652983 A CN 201510652983A CN 105341610 A CN105341610 A CN 105341610A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 49
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 241000169546 Lycium ruthenicum Species 0.000 title abstract 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 58
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000004108 freeze drying Methods 0.000 claims description 16
- 238000001179 sorption measurement Methods 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 4
- 238000012792 lyophilization process Methods 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000013078 crystal Substances 0.000 abstract description 3
- 238000003795 desorption Methods 0.000 abstract description 3
- 238000000859 sublimation Methods 0.000 abstract description 2
- 230000008022 sublimation Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- -1 Flavone compound Chemical class 0.000 description 1
- 241000175212 Herpesvirales Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and a preparation method thereof. A vacuum freeze drying and dehydrating technology is adopted, and fresh lycium ruthenicum squeezed juice obtained through squeezing juice from fresh lycium ruthenicum fruits is processed into freeze-dried lycium ruthenicum powder. According to the preparation method disclosed by the invention, firstly fresh lycium ruthenicum squeezed juice is pre-frozen for a long time, the pre-freezing time is 10-16 hours, then materials are in a freezing state under low working pressure (3-30Pa) and low sublimation temperature (25-40 DEG C), vacuum freeze drying is performed so that ice crystals can rapidly sublimate into steam to overflow, and finally a higher desorption temperature (60-80 DEG C) is adopted, so that the desorption and drying time is shortened, the nutrient components of the fresh lycium ruthenicum squeezed juice are furthest maintained, and the preparation method has feasibility in economy.
Description
Technical field
The invention belongs to black fruit lyceum processing technique field, be specifically related to the fresh powder and preparation method thereof of squeezing the juice of a kind of vacuum freeze drying black fruit lyceum.
Background technology
Black fruit lyceum (LyciumruthenicumMurr.) is Solanaceae Lycium, is a kind of distinctive perennial shrub wild plant in northwest arid area.It is drought-resistant, is grown on saline-alkali soil wasteland, sand ground or roadside, can be used as the shrub plant of water and soil conservation.Its fruit taste is sweet, property is put down, clear away heart-fire heat, records according in the Four-Volume Medical Code, and Tibetan medicine uses it for the illnesss such as treatment cardiopyretic disease, heart disease, irregular menstruation, menelipsis; Among the people as strengthening by means of tonics, improving eyesight and depressor.The polysaccharide that modern pharmacology research shows in black fruit lyceum has antifatigue, the pharmacologically active such as hypoglycemic; Flavone compound has anti-oxidant and other nutrition health-care functions etc.; OPC has the functions such as anti-oxidant, Tumor suppression; Anthocyanin has anti-oxidant, anti-sudden change, suppresses influenza virus and herpesviral isoreactivity.
The black fruit lyceum juice obtained after fresh black fruit lyceum squeeze and filter is had pure and fresh, the easy absorption of mouthfeel and can with the feature of other health care of food beverage blends, consumer be easy to accept, wide market, economic benefit is higher.But black fruit lyceum is fresh squeezes the juice and also there is transport and carry inconvenience, the problem that the holding time is short; Food Science man is when studying the formula of the health care of food product containing black fruit lyceum both at home and abroad simultaneously, and day by day in the urgent need to fully keeping the nutritional labeling of black fruit lyceum, and the black fruit lyceum powder that fully can be absorbed by human body is as formula components.
Therefore fresh for black fruit lyceum squeezing the juice is carried out vacuum freeze drying by the present invention, realizes the supply market that black fruit lyceum freeze-dried powder is stabilized the economy.
Vacuum Freezing & Drying Technology is frozen into solid-state at a lower temperature by wet stock or solution, then makes moisture wherein be directly sublimed into gaseous state without liquid state under vacuo, finally make the dry technology of material dewatering.Vacuum Freezing & Drying Technology, with common drying means as dried, drying, boil dry, spraying dry and vacuum drying compare, it is dry at low temperatures, oxygen is few, makes the nutritional labeling of the volatile ingredient in material and heated denaturalization and fragrance ingredient lose very little, simultaneously in low temperature drying process, the effect of microbial growth and enzyme almost cannot be carried out, the proterties that can material be kept best original, dry rear volume, shape are substantially constant, and rehydration is good.Vacuum Freezing & Drying Technology can remove the moisture of 95-99.5% in material, the long shelf-life of product.
Summary of the invention
The object of the present invention is to provide the fresh powder and preparation method thereof of squeezing the juice of a kind of dry black fruit lyceum, it can keep the fresh nutritional labeling of squeezing the juice of black fruit lyceum to greatest extent, improve drying quality, and the supply question of market that black fruit lyceum freeze-dried powder stabilizes the economy can be solved.
In order to achieve the above object, technical solution of the present invention is: the fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum, it comprises the steps:
(1) pre-freeze: fresh for black fruit lyceum sabot of squeezing the juice is paved, carries out slow freezing at refrigerating chamber;
(2) lyophilization: the dryness storehouse material that pre-freeze is good being put into vacuum freeze-drying machine, carries out cold distillation;
(3) parsing-desiccation is carried out to the material after step (2) lyophilization;
(4) crushing packing is carried out to the material after step (3) parsing-desiccation: the fresh freeze-dried powder of squeezing the juice of the black fruit lyceum after pulverizing carries out inflated with nitrogen packaging, is placed in keeping fresh at normal temperature.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, black fruit lyceum in wherein said step (1) is fresh squeezes the juice is the black fruit lyceum Normal juice obtained after, sterilizing broken by black fruit lyceum fresh fruit, also comprises the black fruit lyceum inspissated juice of black fruit lyceum Normal juice by obtaining after concentrated.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, the pre-freeze condition of wherein said step (1) is: sabot amount is 5 ~ 10kg/m
2, material thickness is 2 ~ 3cm, and pre-freezing temperature is-30 DEG C to-35 DEG C, and the pre-freeze time is 10-16h.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, setting operating pressure in wherein said step (2) lyophilization process is 3-30Pa, lyophilization temperature is 25-40 DEG C, condenser temperature is-40 to-60 DEG C, lyophilization time 8-12h.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, in wherein said step (3) adsorption stripping and dry process, operating pressure is 20-30Pa, and adsorption stripping and dry temperature is 60-80 DEG C, and the adsorption stripping and dry time is 1-3h.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, wherein said step is pulverized cryodesiccated product in (4), and room temperature is at 20-25 DEG C, and indoor relative humidity is lower than 70%.
The fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, aluminium foil bag selected by the packaging material in wherein said step (4).
After adopting such scheme, the present invention is by first carrying out long-time pre-freeze by fresh for black fruit lyceum squeezing the juice, then under low operating pressure, low sublimation temperature, material is made to be in frozen state, carry out vacuum freeze drying, its ice crystal can be sublimed into steam rapidly and overflow, and finally adopts higher desorption temperature, shortens the time of adsorption stripping and dry, at utmost keep the fresh nutritional labeling of squeezing the juice of black fruit lyceum, and economically there is feasibility.
The invention has the advantages that:
1, the present invention adopts and freezes technique slowly for a long time in the fresh refrigerating process of squeezing the juice of black fruit lyceum, time is 10-16h, make fresh the squeezing the juice of black fruit lyceum can form larger crystal ice granule in refrigerating process, can directly distil rapidly in the lyophilization stage becomes gaseous state, improves rate of drying;
2, when milling product, the present invention adopts air-conditioning, and room temperature is down to 20-25 DEG C, and indoor relative humidity, lower than 70%, effectively can be avoided sticking together when milling product even melt and dissolved, thus cause the phenomenon that freeze-drying again makes product color shade;
3, adopt inflated with nitrogen packaging, prevent the moisture absorption of product ingress of air and oxidation from degrading on the one hand, another reverse side is conducive to transportation and sale, Shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.But these embodiments are only limitted to illustrate that the present invention and being not used in limits the scope of the invention.
Embodiment 1
Fresh powder and preparation method thereof the embodiment of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, its preparation process is:
(1) pre-freeze: by fresh for black fruit lyceum paving dish of squeezing the juice, sabot amount is 5kg/m
2, material thickness is 3cm, pushes in freezer and freezes slowly, and pre-freezing temperature is-30 DEG C, pre-freeze time 10h;
(2) lyophilization: material good for pre-freeze is pushed rapidly in freeze dryer, shuts drying box door, start immediately to vacuumize, setting operating pressure in lyophilization process is 10Pa, and lyophilization temperature is 35 DEG C, condenser temperature is-50 DEG C, lyophilization time 9h;
(3) adsorption stripping and dry: in adsorption stripping and dry process, operating pressure is 25Pa, adsorption stripping and dry temperature is 60 DEG C, the adsorption stripping and dry time is 2h;
(4) crushing packing: pulverize cryodesiccated product, room temperature is at 20 DEG C, and indoor relative humidity 60%, the fresh freeze-dried powder of squeezing the juice of the black fruit lyceum after pulverizing carries out inflated with nitrogen packaging, and packaging material are aluminium foil bag, are placed in keeping fresh at normal temperature.
The dehydration rate of product reaches 98%, color and luster purple, has black fruit lyceum distinctive smell, and the shelf-life reaches 1 year.
Embodiment 2
Fresh powder and preparation method thereof the embodiment of squeezing the juice of vacuum freeze drying black fruit lyceum of the present invention, its preparation process is:
(1) pre-freeze: by fresh for black fruit lyceum paving dish of squeezing the juice, sabot amount is 8kg/m
2, material thickness is 2.5cm, and push in freezer together with lyophilized plate and freeze slowly, pre-freezing temperature is-35 DEG C, pre-freeze time 13h;
(2) lyophilization: material good for pre-freeze is pushed rapidly in freeze dryer, shut drying box door, start immediately to vacuumize, setting operating pressure in lyophilization process is 30Pa, lyophilization temperature is 35 DEG C, condenser temperature is-50 DEG C, lyophilization time 10h;
(3) adsorption stripping and dry: in adsorption stripping and dry process, operating pressure is 20Pa, adsorption stripping and dry temperature is 65 DEG C, the adsorption stripping and dry time is 2.5h;
(4) crushing packing: pulverize cryodesiccated product, room temperature is at 22 DEG C, and indoor relative humidity 65%, the fresh freeze-dried powder of squeezing the juice of the black fruit lyceum after pulverizing carries out inflated with nitrogen packaging, and packaging material are aluminium foil bag, are placed in keeping fresh at normal temperature.
The dehydration rate of product reaches 98.5%, color and luster purple, has black fruit lyceum distinctive smell, and the shelf-life reaches 1 year.
The above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (7)
1. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum, is characterized in that: comprise the steps:
(1) pre-freeze: fresh for black fruit lyceum sabot of squeezing the juice is paved, carries out slow freezing at refrigerating chamber;
(2) lyophilization: the dryness storehouse material that pre-freeze is good being put into vacuum freeze-drying machine, carries out cold distillation;
(3) parsing-desiccation is carried out to the material after step (2) lyophilization;
(4) carry out crushing packing to the material after step (3) parsing-desiccation, the fresh freeze-dried powder of squeezing the juice of the black fruit lyceum after pulverizing carries out inflated with nitrogen packaging, is placed in keeping fresh at normal temperature.
2. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, it is characterized in that: the black fruit lyceum in described step (1) is fresh squeezes the juice is the black fruit lyceum Normal juice obtained after, sterilizing broken by black fruit lyceum fresh fruit, also comprising the black fruit lyceum inspissated juice of black fruit lyceum Normal juice by obtaining after concentrated.
3. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, is characterized in that: the pre-freeze condition of described step (1) is: sabot amount is 5 ~ 10kg/m
2, material thickness is 2 ~ 3cm, and pre-freezing temperature is-30 DEG C to-35 DEG C, and the pre-freeze time is 10-16h.
4. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, it is characterized in that: setting operating pressure in described step (2) lyophilization process is 3-30Pa, lyophilization temperature is 25-40 DEG C, condenser temperature is-40 to-60 DEG C, lyophilization time 8-12h.
5. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, it is characterized in that: in described step (3) adsorption stripping and dry process, operating pressure is 20-30Pa, adsorption stripping and dry temperature is 60-80 DEG C, and the adsorption stripping and dry time is 1-3h.
6. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, is characterized in that: described step is pulverized cryodesiccated product in (4), and room temperature is at 20-25 DEG C, and indoor relative humidity is lower than 70%.
7. fresh powder and preparation method thereof of squeezing the juice of vacuum freeze drying black fruit lyceum according to claim 1, is characterized in that: aluminium foil bag selected by the packaging material in described step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652983.1A CN105341610A (en) | 2015-10-11 | 2015-10-11 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
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| CN201510652983.1A CN105341610A (en) | 2015-10-11 | 2015-10-11 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
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| CN105341610A true CN105341610A (en) | 2016-02-24 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227206A (en) * | 2020-02-24 | 2020-06-05 | 北京恒定科技有限公司 | Method for extracting fruit and vegetable juice powder |
| CN111557442A (en) * | 2020-05-09 | 2020-08-21 | 邢玉娇 | Proanthocyanidins lycium ruthenicum freeze-dried powder and preparation method thereof |
| CN114468248A (en) * | 2020-10-26 | 2022-05-13 | 青海师范大学 | Preparation method of lycium ruthenicum wall-broken freeze-dried powder |
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| CN101313765A (en) * | 2008-07-10 | 2008-12-03 | 青海佳禾生物工程有限公司 | Black fruit matrimony vine oxidation resistant active fruit powder and preparation method |
| CN101455309A (en) * | 2008-11-27 | 2009-06-17 | 中国热带农业科学院椰子研究所 | Coconut flesh softening method |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
| CN103750328A (en) * | 2014-01-25 | 2014-04-30 | 山东黑尚莓生物技术发展股份有限公司 | Freeze-dried compound berry superfine powder and production method thereof |
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2015
- 2015-10-11 CN CN201510652983.1A patent/CN105341610A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313765A (en) * | 2008-07-10 | 2008-12-03 | 青海佳禾生物工程有限公司 | Black fruit matrimony vine oxidation resistant active fruit powder and preparation method |
| CN101455309A (en) * | 2008-11-27 | 2009-06-17 | 中国热带农业科学院椰子研究所 | Coconut flesh softening method |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
| CN103750328A (en) * | 2014-01-25 | 2014-04-30 | 山东黑尚莓生物技术发展股份有限公司 | Freeze-dried compound berry superfine powder and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227206A (en) * | 2020-02-24 | 2020-06-05 | 北京恒定科技有限公司 | Method for extracting fruit and vegetable juice powder |
| CN111557442A (en) * | 2020-05-09 | 2020-08-21 | 邢玉娇 | Proanthocyanidins lycium ruthenicum freeze-dried powder and preparation method thereof |
| CN114468248A (en) * | 2020-10-26 | 2022-05-13 | 青海师范大学 | Preparation method of lycium ruthenicum wall-broken freeze-dried powder |
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Application publication date: 20160224 |