Hu Yunfeng, Chen Junran, Hu Hanyan, Li Ningning, Yan Ruixiang. Processing technology and functionality of cooked fruits of Lycium Barbarum L.[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2017, 33(8): 309-314. DOI: 10.11975/j.issn.1002-6819.2017.08.041
    Citation: Hu Yunfeng, Chen Junran, Hu Hanyan, Li Ningning, Yan Ruixiang. Processing technology and functionality of cooked fruits of Lycium Barbarum L.[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2017, 33(8): 309-314. DOI: 10.11975/j.issn.1002-6819.2017.08.041

    Processing technology and functionality of cooked fruits of Lycium Barbarum L.

    • Abstract: Lycium barbarum L., which is well known as one of the traditional Chinese medicines, is mainly cultivated in Northwest China. Due to its delicious taste and nutritional value, its consumption demands are increasing tremendously worldwide. It brings great economic benefit for the local community. But Lycium barbarum L. is highly perishable, which makes it have a short storage period. And dried Lycium barbarum L. becomes a core product of Lycium barbarum L.. However, single product is difficult to satisfy the demands of modern consumers. In order to increase the variety of Lycium barbarum L. products and further promote the profitability of Lycium barbarum L., a new processing technology of Lycium barbarum L. suitable for industrial production was developed and optimized in this study. The processing technology was mainly based on the Maillard reaction principle. High temperature and high humidity conditions were 2 key parameters of the processing technology. During the processing, fresh Lycium barbarum L. was processed into black cooked Lycium barbarum L. in high temperature and high humidity conditions. The processing technology was composed of 3 stages: The pre-dewatering treatment stage, the cooking treatment stage and the final forming treatment stage. First, Lycium barbarum L. was dried at 4 different temperatures (50, 55, 60 and 65 ℃) at the first stage. The effects of temperature and drying time on moisture content and damage rate of Lycium barbarum L. were evaluated comprehensively. Then, the Lycium barbarum L. after pre-dewatering treatment was cooked under constant temperature of 65, 70 and 80 ℃ and relative humidity of 65%. And the product quality was evaluated through reducing sugar content, amino acid nitrogen content and color of cooked Lycium barbarum L.. At last, the cooked Lycium barbarum L. was dried at 45 ℃ respectively for 4, 6 and 8 h in order to gain the product with the best sensory quality. Experimental results under the first stage showed that the drying temperature should not be too high. High drying temperature would lead to higher damage rate of Lycium barbarum L.. In contrast, the temperature should be higher at the cooking treatment stage. High temperature was benefit to Maillard reaction. Through researching, the three-phase-drying method for the cooked Lycium barbarum L. was found. The temperatures for the pre-dewatering treatment, the cooking treatment and the final forming treatment were 60, 80 and 45 ℃, respectively. The processing time was 12, 24 and 6 h, respectively. And the humidity of the cooking treatment stage should be held within 65%. The cooked Lycium barbarum L. had a color from red to black brown and a sweet and sour taste. And its antioxidant activity was better than the normal dried Lycium barbarum. The reducing power, and ·OH and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities of the cooked Lycium barbarum L. were about 1.87, 1.45 and 2.21 times that of the normal dried production. The study provides a valuable and useful method for the development and utilization of Lycium barbarum L..
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