The Influence of Different Product Process on the Effect Ingredient Content of Ningxia Lycium barbarum

Abstract:

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Lycium barbarum as raw materials, after press, enzymatic hydrolysis, separation and drying process to a series of different Lycium barbarum products, through determination of effective ingredients content, such as carotenoid, amino acid, crude protein, crude fat, tried to explore the influence of effective component on different processing methods. The result showed that after pressing, enzymatic hydrolysis, separation technology, a large number of carotenoid, amino acid was retained in original slurry, juice, clear juice only have little. The carotenoid content of freeze-drying fruit were lost obiously during the different course of drying, such as air-drying, mechanical-drying, freeze-drying. Spray drying can destroy crude protein and fat activity, but it can be used to improve free amino acid in Lycium barbarum.

Info:

Periodical:

Advanced Materials Research (Volumes 204-210)

Edited by:

Helen Zhang, Gang Shen and David Jin

Pages:

2083-2086

DOI:

10.4028/www.scientific.net/AMR.204-210.2083

Citation:

Y. F. Hu et al., "The Influence of Different Product Process on the Effect Ingredient Content of Ningxia Lycium barbarum", Advanced Materials Research, Vols. 204-210, pp. 2083-2086, 2011

Online since:

February 2011

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Price:

$35.00

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