2, drying If there is drying equipment at home, you can directly put the medlar on the dryer to dry. You can also dry Lycium barbarum in a high-temperature oven.
Edible value of Lycium barbarum L.
1. Young leaves can be used as vegetables. In Guangdong, Guangxi and other places, Lycium barbarum bud has been very popular. You can buy Lycium barbarum buds in the vegetable market, but in the south, they are basically China Lycium barbarum, but there is no Ningxia Lycium barbarum. In northwest areas such as Ningxia, the tender leaves of Lycium barbarum are rarely used as vegetables.
2. Lycium barbarum is listed as a "dual-purpose medicine and food" variety by the Ministry of Health. Lycium barbarum can be processed into various foods, beverages, health wines and health products. Lycium barbarum is often added when making soup or porridge.
3. Seed oil can be made into lubricating oil or edible oil, and can also be processed into health care products and medlar oil.
Extended data:
Storage method:
Store in a cool and dry place to prevent sultry, moisture-proof and moth-proof.
Air drying is easy to preserve, and ordinary bags are generally 70% to 80% dry. It is not advisable to accumulate a large amount of inventory. Be sure to take them out to dry, or they will stick together and deteriorate over time.
Lycium barbarum is rich in nutrition, but it is also a product that is not easy to preserve. Often due to the influence of environmental conditions, there are phenomena such as moth-eaten, mildew and discoloration. During storage, attention should be paid to controlling water content, temperature, oxygen content in the air, insect prevention, insect prevention, etc. The fruit of Lycium barbarum is baked and dried for a long time, which requires energy consumption or is limited by natural weather, and the processing cost increases.
When processing Lycium barbarum, alkali leaching method can be used, that is, soaking with soda ash to remove the waxy layer on the surface and accelerate the evaporation of water. The specific method is to soak fresh Lycium barbarum fruit in low-concentration alkaline water (1: 25) at 60 degrees Celsius for 1-2 minutes, take it out of the plaque, wash it with clear water, and then dry it in the sun, dry it in the sun or bake it to dryness.
Pay attention to the gentle operation during soaking to avoid damage to Lycium barbarum. Processing in this way can save working hours and energy, and the fruit of Lycium barbarum is delicious in color. The method does not destroy nutrients such as vitamins and amino acids, and does not affect the product quality. The product is bright red in color and has market competitiveness.
References:
Baidu encyclopedia-Lycium barbarum
Baidu Encyclopedia-Lycium barbarum (Solanaceae)