CN102334651A - Processing method of non-fried puffed crispy medlars - Google Patents

Abstract

The invention discloses a non-fried puffed and crispy wolfberry processing method, which is a puffed and crispy product made by pretreating the wolfberry by low-temperature vacuum puffing. Production method: Use fresh goji berries without lesions and rot, wash them, pre-dry them to the required moisture, puff them in a vacuum low-temperature puffing furnace, release the pressure and cool them to shape, then select and pack them.

Description

Processing method of non-fried puffed crispy wolfberry

1. Technical field

The invention relates to a processing method of non-fried puffed crispy fruits and vegetables, in particular to a processing method of non-fried puffed crispy goji berries.

2. Background technology

Lycium barbarum is a perennial deciduous shrub of Solanaceae, native to Ningxia. Lycium barbarum plays an important role in traditional medicine in my country, and its medicinal value has been highly praised by physicians of all ages. It is a traditional precious Chinese herbal medicine and nutritious tonic, and it is also a food and medicine food that has the same origin as food and medicine as stipulated by the Ministry of Health. Lycium barbarum has been widely used as a medicine for a long time. Modern medical research proves that wolfberry has immune regulation, anti-oxidation, anti-aging, anti-tumor, anti-fatigue, lowering blood fat, lowering blood sugar, lowering blood pressure, tonifying kidney, protecting liver, improving eyesight, beautifying skin, strengthening brain, detoxifying, protecting reproductive system, Anti-radiation damage and other functions.

There are various deep processing methods of wolfberry. In terms of whole fruit drying, natural air-drying method, hot-air drying method and other drying methods are mostly used. Natural air-dried wolfberry has a long drying time and is mostly exposed to the sun, so the color is not bright and the surface is more delicate. The sticky dust will directly affect the product’s commercial performance; the surface of the dried wolfberry produced by hot air drying is more wrinkled, and the nutritional components are seriously lost during the drying process. These problems in the drying process are the bottlenecks of wolfberry drying and processing, and solving these problems is the direction we have been working on.

3. Contents of the invention

In view of the above situation, the purpose of the present invention is to provide a non-fried puffed and crispy wolfberry processing method to solve some problems in the process of dry wolfberry processing, so that people can enjoy delicious and fresh dried wolfberry processed food at any time. Using this method to make a kind of non-fried puffed crispy wolfberry, effectively solves the shortcomings of natural drying, easy to adhere to dust, hot air drying, easy to lose nutrients, more effectively maintains the original flavor and nutrients of wolfberry, and tastes better It is crispy and does not contain any oily substances. It prolongs and exerts the edible and medicinal value of wolfberry. It is a kind of natural delicacy.

Technical scheme of the present invention is:

The invention discloses a non-fried puffed and crispy wolfberry processing method, which is a puffed and crispy product made by pretreating the wolfberry by low-temperature vacuum puffing. Production method: use fresh goji berries without lesions and rot, wash them, and pre-dry them at a temperature of 75-90°C for 16-40 hours, and the water content will reach 30-40%. 60～70℃, time 2～4h, pressure relief cooling and setting, cooling to 25～40℃, cooling speed 1～3℃/5min, pressure relief speed 1.0～3.0KPa/min, final pressure is normal pressure, select the package Can.

4. Specific implementation

Preparation of non-fried puffed crispy wolfberry

A kind of production technology of non-fried puffed crisp wolfberry:

One: Clean fresh goji berries without lesions and rot, and then pre-dry them at 75°C for about 20 hours, and the water content will reach 35%; enter into a vacuum low-temperature puffing furnace for puffing, vacuum degree 0.03MPa, temperature 70°C, time 2h, release Press and cool to shape, cool to 30°C, cooling rate is 1°C/5min, pressure release rate is 1.0KPa/min, the final pressure is normal pressure, just choose the package.

Second: Clean the fresh goji berry without lesions and rot, and pre-dry it at 80°C for 16 hours, and the water content will reach 40%; enter the puffing tank with a vacuum degree of 0.02MPa and a temperature of 75°C for 3 hours, release the pressure and cool to shape. Cool to 25°C, cooling rate is 2°C/5min, pressure release rate is 2.0KPa/min, the final pressure is normal pressure, just choose the package.

Quality and effect evaluation of non-fried puffed crispy wolfberry:

One is crisp, bright in color and fruity.

The second is crisp, jujube has a strong fragrance and bright color.

Claims (3)

1. the processing method of the crisp matrimony vine of non-frying-expansion cleans matrimony vine after the expanded expanded crisp product of processing of cryogenic vacuum.Preparation method: adopt no pathology, do not have the fresh fructus lycii cleaning back prebake 16～40h under 75～90 ℃ of temperature that rots, moisture reaches 30～40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.

2. the crisp matrimony vine of non-frying-expansion of processing according to the described method of claim 1 is characterized in that, adopts no pathology, does not have the fresh fructus lycii cleaning back prebake 16～40h under 75～90 ℃ of temperature that rots, and moisture reaches 30～40%;

3. the crisp matrimony vine of non-frying-expansion of processing according to the described method of claim 1 is characterized in that, it is expanded to get into the vacuum and low temperature puffing furnace; Vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of speed; Pressure release speed 1.0～3.0KPa/min, final pressure are normal pressure.