Black Wolfberry
Today, we are going to show you the complete processing workflow for concentration and drying of black wolfberry pulp. Black wolfberry is rich in anthocyanins and various active nutritional ingredients, which are extremely sensitive to high temperature and oxygen exposure. Traditional high-temperature concentration and drying techniques often cause irreversible problems, including color fading, nutrient loss, material oxidation and poor product stability, greatly reducing the commercial value of black wolfberry finished powder. To solve these industry pain points, we adopt the integrated vacuum low-temperature concentration and vacuum belt drying system independently developed by Shanghai Minjie, to achieve full-process low-temperature and oxygen-isolated processing for black wolfberry pulp.
Black Wolfberry Pulp Produce
First of all, the fresh black wolfberry pulp raw materials are automatically feeded into the vacuum low-temperature evaporator through a closed pipeline. The entire feeding process is completed in a fully sealed environment, which effectively isolates external air and avoids primary oxidation of pulp active substances during feeding. In the evaporation and concentration stage, the equipment stably operates at a low temperature range of twenty to fifty degrees Celsius under high vacuum environment. Compared with conventional thermal concentration equipment, this low-temperature working mode completely avoids the damage of high heat to anthocyanins and active ingredients. Meanwhile, the water vapor generated during the evaporation process is completely condensed and recovered. The obtained condensate water is clear and pure without any pulp material residue, which proves that the effective active components of black wolfberry are completely retained in the concentrated liquid without loss.
After the low-temperature concentration is completed, the high-purity black wolfberry concentrated liquid presents stable color and uniform texture, with no browning or discoloration phenomenon caused by high-temperature heating. Subsequently, the concentrated liquid is automatically transported to the vacuum belt dryer through a closed pipeline, realizing seamless docking of the whole process without manual contact and secondary pollution. Inside the vacuum belt dryer, the unique uniform spreading device evenly coats the concentrated pulp on the conveyor belt. With the continuous operation of the equipment, the materials complete low-temperature dehydration, constant-temperature shaping and automatic pulverization step by step in the vacuum closed cavity.
Fruit Juice Powder
The entire production process adopts fully automated pipeline intelligent control, which not only standardizes the production procedure, but also thoroughly isolates oxygen in the air, fundamentally preventing material oxidation and deterioration. After professional vacuum low-temperature drying treatment, the final black wolfberry powder maintains the original dark purple color of the raw pulp with uniform color and no color difference. In addition, the finished powder has excellent loose texture and superior fluidity, which is convenient for subsequent screening, packaging, storage and long-distance transportation. Meanwhile, the low-temperature and low-oxygen processing environment maximizes locks the natural flavor and active nutrients of black wolfberry, effectively extends the product shelf life, and greatly improves the product quality and market competitiveness. This integrated processing solution is not only suitable for black wolfberry pulp, but also widely applicable to various high-value pigment and active substance-containing fruit and vegetable pulps, providing a reliable and ideal processing method for high-end health food and raw material production.
