CN110771868A - Processing method of freeze-dried fresh-locked Chinese wolfberry - Google Patents
Processing method of freeze-dried fresh-locked Chinese wolfberry Download PDFInfo
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- CN110771868A CN110771868A CN201910861677.7A CN201910861677A CN110771868A CN 110771868 A CN110771868 A CN 110771868A CN 201910861677 A CN201910861677 A CN 201910861677A CN 110771868 A CN110771868 A CN 110771868A
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- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 62
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 57
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 41
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 41
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 41
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 41
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 40
- 238000004108 freeze drying Methods 0.000 claims abstract description 26
- 238000007710 freezing Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims 8
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 238000004042 decolorization Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 230000002950 deficient Effects 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of freeze-dried fresh-locked Chinese wolfberry, which comprises the following steps: picking; cleaning; draining; quantitatively loading into a tray; naturally drying in the shade; quick-freezing; freeze-drying and dehydrating. The invention adopts a mode of quick-freezing and then freeze-drying and dehydrating, and reduces the water content of the freeze-dried medlar to 3-5%. The processing method has the following beneficial effects: the addition is zero, wax breaking is not needed, the original nutritive value of the fresh wolfberry fruit is kept to the maximum extent by the natural wax of the wolfberry fruit, and the color of the wolfberry fruit is more similar to the color of the fresh wolfberry fruit; thoroughly subverts the traditional method for airing fresh medlar in the open air and the quality defects; the defects of the airing and drying process technology are effectively avoided; compared with the quality of the dried medlar, the oil-cargo defective fruit rate is greatly reduced, and foreign matters and impurities are zero; the problems of high crushing rate, easy moisture absorption and serious decolorization of the traditional freeze-dried medlar are effectively solved; packaging without filling nitrogen, and packaging by conventional method; will continuously strengthen the healthy and stable development of the medlar industry, increase the added value and increase the income of the growers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of freeze-dried fresh-locked Chinese wolfberry.
Background
Medlar serving as a large traditional agricultural product with homology of medicine and food is an economic support of a main production area of medlar in China for hundreds of years, and is a foundation for medlar farmers to live, but natural wax on the surface of fresh medlar is determined, so that the fresh medlar needs to be subjected to wax breaking, airing and drying by adding auxiliary materials, the wax-broken fresh medlar is affected by natural environment and weather change of the production area, high-temperature drying and other processes in the airing process, the secondary fruit rate of oil products is high, the quality of dried medlar is not uniform, the malignant competition of medlar homogenization is continuously intensified, the condition that the medlar is not hurt by farmers is spread in a large range, and the traditional medlar processing industry urgently needs new processes, the upgrading of new technologies and product iteration to continuously face huge challenges.
The freeze-dried medlar produced by adopting the freeze-drying technology has good product quality and high nutritional value for years, but the freeze-dried medlar generally has the water content of about 5 percent, high breaking rate, easy moisture absorption, serious decolorization and high production cost and sale price, so the cognition degree of the freeze-dried medlar is low, the marketing progress is slow, and the production enterprises are gradually difficult.
The inventor of the invention is engaged in the integrated solution of freeze-dried food production, freeze-drying technology research, freeze-drying equipment manufacture and freeze-drying technology for 22 years, and long-term dedicated to the continuous innovation and product iteration of adopting the freeze-drying technology to iteratively upgrade the traditional Chinese wolfberry, continuously and deeply researching the freeze-drying fresh-locking Chinese wolfberry processing technology with zero addition, full nutrition and better quality, and carrying out large-scale production of Chinese wolfberry production places, thereby providing more product technical innovation and leading demonstration of the Chinese wolfberry production areas for the Chinese wolfberry processing industry. According to the invention, through the conversion of the processing technology of freeze-drying fresh-locked medlar, the quality and the nutritional value of medlar are effectively improved, meanwhile, the continuous income increase of medlar farmers in production areas is realized, and positive contribution is made to the healthy and stable development of the medlar industry in China.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a processing method of freeze-dried fresh-locked Chinese wolfberry.
The technical scheme of the invention is as follows:
a processing method of freeze-dried fresh-keeping medlar comprises the following steps:
A. picking fresh Chinese wolfberry fruits, and removing impurities and inferior fruits;
B. cleaning fresh fruits with clear water;
C. draining the cleaned fresh wolfberry fruits;
D. quantitatively dishing the drained fresh medlar fruits;
E. placing the fresh wolfberry fruits after being filled into the tray on a special shelf for natural drying in the shade;
F. putting the dried fresh wolfberry fruits into a quick-freezing refrigeration house for quick freezing;
G. and (4) putting the quick-frozen wolfberry fruits into a freeze-drying device for freeze-drying and dehydration, and then packaging.
Preferably, said step E is performed in a plant complying with SC standards for food production.
Preferably, in the step F, the temperature of the quick-freezing refrigerator is lower than-35 ℃, and the treatment time is 6-20 min.
Preferably, in the step G, the core temperature of the quick-frozen wolfberry fruits before entering the freeze-drying device is not higher than-5 ℃.
Preferably, in the step G, the moisture content of the freeze-dried and dehydrated wolfberry fruit is 3-5%.
The invention has the advantages that:
the invention adopts a mode of quick-freezing and then freeze-drying and dehydrating, reduces the water content of the freeze-dried medlar to 3-5%, and has the following advantages:
1. the addition is zero, no wax breaking is needed, the defect that the wax breaking, airing and drying can be realized only by adding auxiliary materials into the traditional fresh medlar fruits is changed into an advantage, and the natural wax of the medlar can better lock the nutritive value of the medlar;
2. with the deep popularization of the freeze-drying fresh-keeping processing method, the traditional method for airing fresh medlar in the open air and the quality defects are thoroughly overcome;
3. the processing method of the freeze-dried fresh-locked Chinese wolfberry effectively avoids the defects of the airing and drying process technology;
4. compared with the quality of the dried medlar, the oil-cargo defective fruit rate is greatly reduced, and foreign matters and impurities are zero;
5. the processing method of the freeze-dried fresh-keeping medlar effectively solves the problems of high crushing rate, easy moisture absorption and serious decolorization of the freeze-dried medlar;
6. packaging without filling nitrogen, and packaging by conventional method;
7. the color of the freeze-dried fresh Chinese wolfberry is more similar to the color of the fresh Chinese wolfberry;
8. the processing method of the freeze-dried fresh Chinese wolfberry preserves the original nutritive value of the fresh Chinese wolfberry to the maximum extent;
9. the technical achievement of the freeze-dried fresh-keeping medlar will continuously strengthen the healthy and stable development of the medlar industry, increase the added value and increase the income of growers.
Detailed Description
Example 1:
a processing method of freeze-dried fresh-keeping medlar comprises the following steps:
A. picking fresh Chinese wolfberry fruits, and removing impurities and inferior fruits;
B. cleaning fresh fruits with clear water;
C. draining the cleaned fresh wolfberry fruits;
D. quantitatively dishing the drained fresh medlar fruits;
E. placing the fresh wolfberry fruits after being filled into the tray on a special shelf for natural drying in the shade;
F. putting the dried fresh wolfberry fruits into a quick-freezing refrigeration house for quick freezing;
G. and (4) putting the quick-frozen wolfberry fruits into a freeze-drying device for freeze-drying and dehydration, and then packaging.
And the step E is carried out in a workshop meeting the SC standard of food production.
In the step F, the temperature of the quick-freezing refrigeration house is-45 ℃, and the processing time is 8 min.
In the step G, the central temperature of the quick-frozen wolfberry fruits is-6.5 ℃ before the wolfberry fruits enter the freeze-drying equipment.
In the step G, the water content of the freeze-dried and dehydrated wolfberry fruit is 3.0%.
Example 2:
a processing method of freeze-dried fresh-keeping medlar comprises the following steps:
A. picking fresh Chinese wolfberry fruits, and removing impurities and inferior fruits;
B. cleaning fresh fruits with clear water;
C. draining the cleaned fresh wolfberry fruits;
D. quantitatively dishing the drained fresh medlar fruits;
E. placing the fresh wolfberry fruits after being filled into the tray on a special shelf for natural drying in the shade;
F. putting the dried fresh wolfberry fruits into a quick-freezing refrigeration house for quick freezing;
G. and (4) putting the quick-frozen wolfberry fruits into a freeze-drying device for freeze-drying and dehydration, and then packaging.
And the step E is carried out in a workshop meeting the SC standard of food production.
In the step F, the temperature of the quick-freezing refrigeration house is-36 ℃, and the processing time is 20 min.
In the step G, the central temperature of the quick-frozen wolfberry fruits is-10.2 ℃ before the wolfberry fruits enter the freeze-drying equipment.
In the step G, the water content of the freeze-dried and dehydrated wolfberry fruit is 5.0%.
Example 3:
a processing method of freeze-dried fresh-keeping medlar comprises the following steps:
A. picking fresh Chinese wolfberry fruits, and removing impurities and inferior fruits;
B. cleaning fresh fruits with clear water;
C. draining the cleaned fresh wolfberry fruits;
D. quantitatively dishing the drained fresh medlar fruits;
E. placing the fresh wolfberry fruits after being filled into the tray on a special shelf for natural drying in the shade;
F. putting the dried fresh wolfberry fruits into a quick-freezing refrigeration house for quick freezing;
G. and (4) putting the quick-frozen wolfberry fruits into a freeze-drying device for freeze-drying and dehydration, and then packaging.
And the step E is carried out in a workshop meeting the SC standard of food production.
In the step F, the temperature of the quick-freezing refrigeration house is lower than-40 ℃, and the treatment time is 12 min.
In the step G, the central temperature of the quick-frozen wolfberry fruits is-5.0 ℃ before the wolfberry fruits enter the freeze-drying equipment.
In the step G, the water content of the freeze-dried and dehydrated wolfberry fruit is 4.2%.
Comparative example 1
Step F of example 1 was removed and lyophilized to dehydrate directly and reduce the water content to 3.0% with the remaining processing method unchanged.
The following test results, specific test results of which are shown in Table 1, were obtained by performing a comparative test on the wolfberry fruits obtained by the processing methods of examples 1 to 3 and comparative example 1.
Table 1: comparative test results of examples 1-3 and comparative example 1;
according to the test data, the freeze-dried fresh-locked Chinese wolfberry processing method provided by the invention has the advantages that the freeze-dried Chinese wolfberry crushing rate is obviously reduced, and the obtained Chinese wolfberry has bright color.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. A processing method of freeze-dried fresh-locked Chinese wolfberry is characterized by comprising the following steps:
A. picking fresh Chinese wolfberry fruits, and removing impurities and inferior fruits;
B. cleaning fresh fruits with clear water;
C. draining the cleaned fresh wolfberry fruits;
D. quantitatively dishing the drained fresh medlar fruits;
E. placing the fresh wolfberry fruits after being filled into the tray on a special shelf for natural drying in the shade;
F. putting the dried fresh wolfberry fruits into a quick-freezing refrigeration house for quick freezing;
G. and (4) putting the quick-frozen wolfberry fruits into a freeze-drying device for freeze-drying and dehydration, and then packaging.
2. The method of processing freeze-dried fresh-locked lycium barbarum of claim 1, wherein step E is performed in a plant that meets SC standards for food production.
3. The method for processing the freeze-dried fresh-locked Chinese wolfberry fruit according to claim 1, wherein in the step F, the temperature of the quick-freezing refrigerator is lower than-35 ℃, and the processing time is 6-20 min.
4. The method of claim 1, wherein in step G, the core temperature of the quick-frozen lycium barbarum is no higher than-5 ℃ before the frozen lycium barbarum enters the freeze-drying apparatus.
5. The method of claim 1, wherein in step G, the moisture content of the freeze-dried and dehydrated wolfberry fruit is 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910861677.7A CN110771868A (en) | 2019-09-12 | 2019-09-12 | Processing method of freeze-dried fresh-locked Chinese wolfberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910861677.7A CN110771868A (en) | 2019-09-12 | 2019-09-12 | Processing method of freeze-dried fresh-locked Chinese wolfberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771868A true CN110771868A (en) | 2020-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910861677.7A Pending CN110771868A (en) | 2019-09-12 | 2019-09-12 | Processing method of freeze-dried fresh-locked Chinese wolfberry |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616597A (en) * | 2016-11-29 | 2017-05-10 | 青铜峡市青绿食品有限公司 | Processing method of freeze-dried fresh fructus lycii |
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2019
- 2019-09-12 CN CN201910861677.7A patent/CN110771868A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616597A (en) * | 2016-11-29 | 2017-05-10 | 青铜峡市青绿食品有限公司 | Processing method of freeze-dried fresh fructus lycii |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220420 Address after: 750000 middle Beijing Road, Jinfeng District, Yinchuan City, Ningxia Hui Autonomous Region (Ningxia radio and television station) Applicant after: Zhang Jie Address before: 816102 nuomhong medlar Industrial Park, Zongjia Town, Dulan County, Haixi Mongolian and Tibetan Autonomous Prefecture, Qinghai Province Applicant before: AFDI (Qinghai) freeze dried medlar Industry Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200211 |