Preparation method of lycium ruthenicum wall-broken freeze-dried powder

The invention belongs to the technical field of drying methods, and particularly relates to a preparation method of lycium ruthenicum wall-broken freeze-dried powder, the preparation method of lycium ruthenicum wall-broken freeze-dried powder is provided, lycium ruthenicum wall-broken juice is coole...

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Bibliographische Detailangaben
Hauptverfasser:	SHANG JUN, YANG LEI, LI YUAN, HAN HONGPING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of drying methods, and particularly relates to a preparation method of lycium ruthenicum wall-broken freeze-dried powder, the preparation method of lycium ruthenicum wall-broken freeze-dried powder is provided, lycium ruthenicum wall-broken juice is cooled to-32 DEG C to-40 DEG C for freeze drying, and lycium ruthenicum wall-broken freeze-dried powder is obtained; the freeze drying is carried out under the condition that the vacuum degree is 20 to 30Pa. According to the preparation method, the nutrient loss of the lycium ruthenicum can be reduced, and the prepared lycium ruthenicum freeze-dried powder is low in water content and has the characteristics of being easy to store and convenient to carry. 本发明属于干燥方法技术领域，具体涉及黑果枸杞破壁冻干粉的制备方法，本发明提供了一种黑果枸杞破壁冻干粉的制备方法，将黑果枸杞破壁汁降温至-32℃～-40℃进行冷冻干燥，得到黑果枸杞破壁冻干粉；所述冷冻干燥在真空度为20～30Pa的条件下进行。本发明的制备方法能够减少黑果枸杞的营养损失，制备的黑果枸杞冻干粉含水量少，具有易保存、携带方便的特点。