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Production technology of wolfberry (goji) juice concentrate powder and wolfberry juice powder containing wolfberry polysaccharides
1. Technology introduction: The use of solubilization and filter-aid technologies has made the industrial production of wolfberry (goji) extract a reality. The wolfberry extract product has good instant solubility, and the solution is crystal clear and transparent with no precipitation or layering, solving technical problems such as turbidity, precipitation and layering of wolfberry juice and raising the product quality grade. Low-temperature vacuum concentration and two-stage vacuum low-temperature drying technologies give the product excellent color, aroma and taste, with very little loss of nutrients during processing. Enzyme hydrolysis technology is adopted to improve extraction efficiency and moderately adjust the viscosity of the slurry, ensuring product
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The Production Method and Detailed Steps for Goji Berry Wine
Traditional Chinese medicine holds that goji berries have the functions of nourishing weakness, supplementing essence and qi, dispelling cold wind, strengthening yang, stopping tears, and fortifying the waist and legs; regular consumption strengthens the sinews and bones and prolongs life. Modern scientific research has proven that the active component of goji berries is goji polysaccharide, whose main components include arabinose, glucose, galactose, mannose, xylose, and rhamnose. Goji polysaccharide has the effects of enhancing body immunity, resisting tumors, and resisting aging, and also has obvious effects in lowering blood lipids, lowering blood sugar, tolerating hypoxia, and resisting fatigue. It can be processed into goji berry wine and other goji berry
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Detailed Explanation of the Production Technology of Goji Berry Cola Beverage
Goji berry (Lycium barbarum) belongs to the Solanaceae family of shrubs and is a precious medicinal material renowned both in China and abroad. In China, it is mainly distributed in Ningxia, Gansu, **, Inner Mongolia, Hebei and other provinces. Traditional medicine holds that goji berries have effects such as "moistening the lungs, clearing the liver, nourishing the kidneys, tonifying qi, promoting essence, supporting yang, replenishing deficiency in the elderly, strengthening bones and muscles, dispelling wind, and improving eyesight," making them a good tonic medicine. Modern medicine holds that the goji polysaccharides contained in goji berries have the function of "regulating and enhancing human immune function," making them the best raw material for developing functional foods. In addition to good medical and health benefits
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Detailed introduction to the goji health tea product series
The present invention relates to a tea formulation, which uses fresh goji berry tips or leaves as the main ingredient. Fresh mint leaves, willow buds, newly opened rose flowers, and chrysanthemum flowers are each refined into tea according to the three-preservation process, and then formulated into a compound neutral goji health tea series. Goji leaf tea nourishes yin and tonifies deficiency, mint can dispel pathogenic factors, and jasmine tea in combination harmonizes yin and yang, benefits the intellect, preserves essence and nourishes the spirit, focusing on supporting the vital qi while also dispelling pathogenic factors, with multiple nutritional components and medicinal components coexisting, moistening the body, and having a certain therapeutic effect on exterior syndromes, interior syndromes, heat syndromes, excess syndromes, and yang syndromes, removing the contraindication that tonifying medicines should not be used when external pathogenic factors have not been fully cleared
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Detailed Explanation of the Production Process and Processing Methods of Candied Mushrooms
1. Raw material selection: Choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as processing raw materials. 2. Pretreatment: ① Brine soaking: Remove attached impurities from the harvested fresh mushrooms and immediately immerse them in 1%-2% salt water for 4-6 hours to increase the firmness of the mushroom bodies. ② Blanching: Pour the cleaned and drained mushroom bodies that have been soaked in brine into boiling water and blanch for 7-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. ③ Trimming: In order to make the candied mushrooms neat and attractive,
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Key Production Technology Points for Flat-Bed Cultivation and Successive-Generation Cultivation of the Elm Oyster Mushroom (Pleurotus citrinopileatus)
The elm oyster mushroom (Pleurotus citrinopileatus), due to its strong growth vigor, good stress resistance, ease of cultivation and promotion, and high biological efficiency, has very broad development prospects in Shandong Province. Shandong Province is a major cotton-growing province, and in recent years the cotton planting area has risen sharply, with cottonseed hulls being of high quality and low price. The following is an introduction to the production technology for cultivating the elm oyster mushroom using cottonseed hulls as the main substrate, employing fermented substrate flat-bed cultivation and successive-generation cultivation. I. Spawn Production 1. Spawn Selection Select strains with strong growth vigor, good stress resistance, high and stable yields, and a broad temperature adaptation range, such as Yuhuang-1 and Yuhuang-2. The mycelial growth temperature is 5-35 degrees, with 20-30 degrees being suitable; the fruiting body differentiation and growth temperature is 10-30 degrees, with the optimum temperature being 8-25 degrees. It is tolerant to carbon dioxide. Under conventional cultivation, the biological yield can reach 150%, and under successive-generation cultivation, the conversion rate can reach 200%. It is an excellent strain suitable for cultivation in Shandong Province.
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Detailed explanation of the production process and technical operations at each stage for the nameko mushroom
Production process: ingredient mixing - sterilization - tray filling - cooling and inoculation - mycelial growth - summering - mushroom management - harvesting and processing - flush transition - insulation for fruiting. 1. Ingredient mixing: the most critical requirement for ingredient mixing is to mix raw materials of different compositions evenly, mix dry and wet materials evenly, so that the nutritional ratio of each tray of substrate is uniform, with a water content of 60%. 2. Sterilization: there are mainly two sterilization methods for nameko mushroom substrate: bag steaming and loose material steaming. The vast majority of growers in all areas of the county still follow these two methods, but each has its advantages and disadvantages, and attention should be paid when choosing.
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Key Points of Jujube Drying Processing Technology and Detailed Production Methods
(1) Process flow: Raw material selection → blanching → drying → packaging. (2) Operating points: Selection of raw materials: Choose varieties with thin skin, thick and dense flesh, high sugar content, and small pits. Before drying red jujubes, generally only a simple sorting is needed, with no other treatment. Blanching: First blanch the jujubes in boiling water for 5-10 min, cool immediately, then spread out to sun-dry, which can improve the quality of the dried jujubes. Natural drying: Sun-drying red jujubes is relatively simple; generally choose
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How are candied ginger slices processed? A detailed explanation of the production method
Select fresh ginger, wash and peel it, then cut it into thin slices 3~5 mm thick. Prepare the ingredients in the proportions of 50 parts ginger, 32 parts white sugar, 4 parts powdered white sugar, and 0.25 part citric acid. First prepare a citric acid solution equal in weight to the ginger slices, heat it together with the ginger slices until boiling, remove the ginger slices, rinse them clean, and drain off the water. Then prepare a 62%~65% concentrated sugar liquid, add 0.15% citric acid, and boil until the sugar is completely dissolved. After filtering out impurities, add the ginger slices and boil again. Boil until the sugar liquid is thick and a drop forms a bead, then stop the heat and remove the ginger slices. After removing the ginger slices,
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Detailed Explanation of Key Production Techniques for Crispy Garlic Slices
Garlic is delicious, nutritious, and highly valued for its medicinal properties. However, garlic has a short storage period, sprouts easily, molds easily, and also has a peculiar odor, which directly affects its dietary therapeutic value. Crispy garlic slices, on the other hand, are white to cream-colored porous flakes with a high retention rate of allicin and amino acids, featuring a garlic aroma and honey fragrance, with no unpleasant odor or off-flavor, and deliver good results. The key processing points are: 1) Material selection - garlic bulbs should be mature and intact, with no insect damage or moldy deterioration. 2) Clove separation - cut off the stem end of qualified garlic bulbs and separate into cloves. 3) Peeling - pour the garlic cloves into a peeling solution prepared from inorganic solvents and surfactants, soak at 20-30°C for 3-4 minutes, then remove and rinse with clean water.
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