Picking standard and processing method of Lycium barbarum fruit

1. Picking requirements: medicinal Lycium barbarum fruit matures one after another from June to November, and should be picked at the right time. When the fruit changes from turquoise to red or orange, and the pedicel and pulp are slightly soft, it can be picked. Too early, the fruit is not full, the color is not fresh after drying; too late, the sugar is too sufficient and easy to fall off, and it becomes crimson black (commonly known as oilseeds) after drying or drying, and the fruit should be picked after 10:00 in the morning on a sunny day. Do not pick the fruit after rain or dew, take it gently when picking, and pick it off together with the handle. Otherwise, the outflow of fruit juice will affect its internal quality. In case of long-term overcast and rainy weather, the harvested fruit should be spread out on the sun pad immediately, the thickness should not exceed 5cm, and the moisture should be dried naturally before processing.

2. Processing essentials: there are two kinds of processing: drying and drying. ① drying method: spread the fresh fruit thinly on a clean mat without overlap. The first two days with strong sun exposure, at noon moved to a shady place to dry for 1-2 hours, if the whole day exposure is easy to become stiff. After 3 days, it can be exposed to the sun all day until it is dry. ② drying method: the drying should be carried out in three stages: first, the peel was slightly wrinkled by baking at 40: 45 ℃ for 24: 36 hours; after cooling, it was roasted at 45: 50 ℃ for 36: 48 hours, until all the fruits shrank and wrinkled; finally, the fruit was dried at 50: 55 ℃ for 24 hours. The dried fruit is stored in a dry and ventilated place to remove sundries, oilseeds, stiff seeds, ash shavings and other sundries, moistureproof and moth-proof.

The quality of the product is dry, full pulp, thick, sweet taste, bright red color, no avocado, impurity is better.

Note: Chinese wolfberry fruit should not be turned casually with hands or other objects in the process of drying or drying, so as not to cause fruit blistering and blackening and reduce the value of the product.