MANUFACTURING METHOD FOR SEMI-DRIED MULBERRY HAVING IMPROVED STABILITY OF CYANIDIN-3-GLUCOSIDE USING VACUUM FREEZE DRYING AND SEMI-DRIED MULBERRY MANUFACTURED USING THE SAME

摘要

PURPOSE: A producing method of semi-dried mulberries is provided to prevent the destruction of beneficial components C3G. CONSTITUTION: Mulberries and sugar are mixed in a weight ratio of 1:0.5-2 to obtain a mixture. Citric acid is added to the mixture, and the mixture I aged for 5-30 days at 20-30C to obtain aged mulberries. The aged mulberries are vacuum freeze-dried for 10-15 hours in a drying chamber at 30-40C in the vacuum degree of 2-10 mTorr. The aged mulberries are frozen at 40-80C below zero before the vacuum freeze-drying process. The mulberries are fresh or frozen mulberries. [Reference numerals] (AA) Start; (BB) Mix mulberries and sugar; (CC) Add citric acid to the mixture for aging; (DD) Separate aged mulberries, and vacuum-freeze dry; (EE) End