Production technology of dried Lycium barbarum

1. Drying method

1. Mix the newly picked Chinese wolfberry with alkali water and spread it evenly on the Chinese wolfberry plate ("Chinese wolfberry plate": a special tool for drying or baking Chinese wolfberry. Generally, the wooden frame of 90 centimeters and 60 centimeters wide is nailed with wooden strips. The window screen is nailed under the wooden frame, and a crossbar is nailed under the window screen. The Chinese wolfberry is spread out on the window screen. Note that some use cardboard or bamboo mats, but they are not as good as the ventilation and ventilation of the window screen. Hang it in a shady and ventilated place (suitable for one day). After the wolfberry loses part of its moisture, it is moved to the sun.

2, the sun exposure should choose a ventilated, flat place (most of the people in Julu County choose to be on their own roof). The Chinese wolfberry plate should be laid out separately, the Chinese wolfberry plate should be stacked on a rainy day and every night, and covered with plastic film in time to prevent the Chinese wolfberry from returning to the tide, and the plastic film should be removed in time after sunny day and the next morning to prevent the Chinese wolfberry from turning black because of the high temperature. Chinese wolfberry should be buckled in time when drying to 70% to 80% dry.

3. The buckle plate is to buckle the Chinese wolfberry in the plate to the hard surface that is sunny, ventilated and easy to clean (the roof of a bungalow is best). Buckle should be chosen in the early morning. The night before the buckle plate, do not cover the Chinese wolfberry plate with plastic film and let the Chinese wolfberry return to moisture in the plate for one night, so that the Chinese wolfberry can be easily deducted from the plate (if it is not allowed to return to moisture, the Chinese wolfberry will stick to the window screen and is not easy to take off). After the buckle plate, the wolfberry should be spread evenly.

4. Chinese wolfberry should be bagged in time after drying, and double bags should be used. Bagging time should be at four or 05:00 in the afternoon. At this time, the sun is sufficient, the moisture is relatively small, and it is not easy for Chinese wolfberry to return to moisture. The mouth of the bag should be stabbed to death immediately after bagging.

In spring and summer, it is easy to use this method because of sufficient sunlight and low air humidity.

2. Baking method

1, baking method to dry Chinese wolfberry needs to build a small barn, the top of the small barn should leave a vent, install exhaust fans. The windows should be nailed up with plastic film. The door is hung with a cotton curtain, and an one-foot-high vent should be left under the curtain. A shelf for Chinese wolfberry plates should be set up with bamboo poles in the small roasting room. Make a coal fire in the house and keep it for 60 to 70 ℃ all the time.

2. Mix the newly picked Chinese wolfberry with edible alkali water, spread it evenly on the Chinese wolfberry plate, put the Chinese wolfberry plate on the bottom of the bracket in the small roasting room, and gradually move up after losing part of the water. (note that the temperature in the lower part of the small roasting room is low and the temperature above is high. If you put the medlar plate directly to the top, the wolfberry will be paralyzed on the plate. While maintaining the temperature in the small roasting room, we should also be ventilated and ventilated, so that the moisture can be excluded from the small roasting room in time.

3. Chinese wolfberry should be buckled and bagged in time after drying, otherwise the temperature in the small roasting room will be too high and the Chinese wolfberry will be "charred".

In autumn, Rain Water has more, less light and high air humidity, so it is easy to use this method.