China has goji the key technology of intensive processing of wolfberry

Lycium barbarum is one of the first batch of raw materials listed in the “Food and Medicine Homology” catalog. In 2015, the national output of wolfberry reached 236,300 tons, an increase of 24% compared to 2011. In 2016, the national export volume of wolfberry products reached 12,600 tons, with an export value of 110 million U.S. dollars, of which dried wolfberry fruits accounted for 88.7%. However, to a certain extent, there are problems such as backward processing technology and equipment, uneven product quality, lack of deep processing technology, low added value of products, poor storage stability of dried and fresh fruits, perishable and moisture-absorbing agglomeration.

    Among the key technologies for new intensive and deep processing of wolfberry, the key technology for manufacturing wolfberry snack food based on differential pressure flash evaporation combined with drying and the processing technology of wolfberry ultra-fine nutritional whole powder have an important role.

    The key technology of wolfberry snack food manufacturing has the characteristics of new type, environmental protection and energy saving. The conclusion shows that it can improve the microstructure, physical and chemical properties, nutrients and antioxidant activity of wolfberry.

    The conclusion of the processing technology of wolfberry ultra-fine nutritional whole powder shows that with the extension of the low-temperature vibration mill grinding time, the particle size of wolfberry powder shows uniformity and stability; the pink color of wolfberry becomes lighter as the particle size decreases, and the water content increases with the particle size The glass transition temperature is significantly increased. The shear box, TFE, SE values ​​and compressibility are used to characterize the flow characteristics of wolfberry powder with different particle sizes. It is found that the fluidity of wolfberry powder changes as the particle size decreases. Poor; as the particle size decreases, the polysaccharide content of wolfberry powder does not change significantly. The less carotenoid content, the higher the total phenol and flavonoid content and antioxidant activity.

The technical features of the project include keeping the shape of the food and medicinal materials intact, without breaking, and having greater market value in the application space; finely breaking the wall, forming fine particles and micro pores, dispersing uniformly, and completely releasing nutrients; the ingredients are activated, and the internal fine particles and structures are formed. The total surface area and surface energy are doubled, and the ingredients are activated; the quality is improved, and the pesticide residues in the food medicinal materials of wolfberry are removed, the flavor is improved, and the effect is more significant.

Lycium barbarum has great potential for development and application. Lycium barbarum contains 0.7%-1.2% betaine. Betaine is a very important osmotic regulator, which is beneficial to plants to enhance stress resistance, and has anti-tumor, lowering blood pressure, anti-peptic ulcer and gastrointestinal dysfunction effects. It can also be used to treat liver diseases and reduce atherosclerosis. Risk, reducing the level of homocysteine ​​in the blood of patients with Alzheimer’s disease. At the same time, fatty acids are mainly located in wolfberry seeds, containing a variety of unsaturated fatty acids, such as palmitic acid, oleic acid, linoleic acid, linolenic acid and arachidonic acid, etc., which can lower cholesterol, nourish liver and kidney, and prevent various heart diseases. Vascular disease, anti-cancer, anti-fatigue, strengthening intelligence, weight loss, but also has the effects of softening skin, prolonging life, and beauty. In addition, wolfberry contains 19 kinds of amino acids, including 8 kinds of essential amino acids, as well as trace elements such as zinc, iron, copper, germanium, manganese, magnesium, calcium and potassium.

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