Research On The Processing Technology Of Instant Lycium Barbarum Powder

In China, Lycium barbarum is both a kind of food and Traditional Chinese Medicine containing abundant bioactive components which are highly nutritive and health-favorable. On the market, Lycium barbarum is mainly consumed as dry fruit because of its high water content which makes it adaptable for bacterium and hard to store and deliver. In this thesis, in order to increase the diversity and the added value of products, the Lycium barbarum under the second division was used to develop instant Lycium barbarum powder. The study not only can increase the technical level but also can make the Lycium barbarum under the second division rationally utilized.Firstly, the technology of re-hydration was studied. The optimum technology was obtained by the single factor test and orthogonal experiment:temperature of water100℃, re-hydration time1.5hours, the ratio of material to water1:6.0. By using this technology, the Lycium barbarum polysaccharide yield was2.94%and the content of soluble solids was15.3%.Juicing enzyme was used to increase the juice yield of Lycium barbarum. The optimum technology was obtained by the single factor test and orthogonal experiment. In this condition, the Lycium barbarum polysaccharide yield was3.22%and the juice yield was89.42%. The optimum technology:additive amount of Pectic enzyme1.0g/L, temperature60℃, time60min, pH4. The influences of different additive amount of Pectic enzyme, time, temperature and pH on the clarification performance were studied. The optimum technology:additive amount of Pectic enzyme2.0g/L, temperature50℃, time90min, pH4. By using this technology, the luminousness of Lycium barbarum juice was96%.The spray drying process was optimized by the orthogonal experiment. The optimum conditions was obtained as follows:the additive amount of maltodextrin60%, material concentration25%, the inlet air temperature190℃, the outlet air temperature65℃, the. feed flow40mL/min and the supply air rate60m3/h. In this condition, the Lycium barbarum polysaccharide yield was4.57%and the flour yield was65.4%. Compared with hot air drying and freeze drying, the spray drying was the best drying method, which made the nourishment composition, physical properties and sensory evaluation better. By using this method, the moisture content was3.56%,19.25%of total sugar, the Lycium barbarum polysaccharide was4.58g/100g, the protein was7.95g/100g, the fat was0.88g/100g, and the beta-carotene was1.48mg/100g. The angle of repose was38.50, which made it good liquidity. The score of instant solubility was96.04, which made it good solubility. The sensory evaluation score was7.83, which made sour and sweet suitable and rich smell.Pilot experiment on processing techniques of instant Lycium barbarum powder was also studied. The result showed that the process of Lycium barbarum powder was stable. The flour yield was70.5%, the score of instant solubility was as high as96.45. The score of sensory evaluation was8.15. The moisture content was3.62%. And the microorganism indexes were accord with the production requirement. Lycium barbarum green-black tea solid beverage and Lycium barbarum tablet were developed. They were good processed products in the color, aroma and taste.