CN101904460B - Preparation method for organic dried sweet-scented osmanthus and product - Google Patents
Preparation method for organic dried sweet-scented osmanthus and product Download PDFInfo
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- CN101904460B CN101904460B CN2010102455624A CN201010245562A CN101904460B CN 101904460 B CN101904460 B CN 101904460B CN 2010102455624 A CN2010102455624 A CN 2010102455624A CN 201010245562 A CN201010245562 A CN 201010245562A CN 101904460 B CN101904460 B CN 101904460B
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Abstract
The invention provides a preparation method for organic dried sweet-scented osmanthus, which comprises: (1) a picking step of manually picking fresh sweet-scented osmanthus in a way of keeping the rate of fineness of the fresh sweet-scented osmanthus over 95 percent; (2) a high-temperature fixing step of placing the fresh sweet-scented osmanthus in batches into a high-power electric frying pan or fixing equipment, heating and turning the fresh sweet-scented osmanthus up and down, and performing fast temperature reduction; (3) a low-temperature pan-frying step of placing in batches the sweet-scented osmanthus into a low-power electric frying pan, setting the temperature to be 60 to 70 DEG C, heating and turning the sweet-scented osmanthus up and down and stopping the frying when the water content of the sweet-scented osmanthus is less than 30 percent; and (4) an intermediate-temperature oven-drying step of placing the sweet-scented osmanthus into oven-drying equipment, heating and turning the sweet-scented osmanthus up and down, and stopping the oven-drying when the water content is less than 5 percent to prepare the dried sweet-scented osmanthus. Compared with the prior art, the method has the advantages that: the selection of the material is rarefied, namely, the fresh sweet-scented osmanthus adopts osmanthus fragrans var aurantiaoug and is planted in an environment meeting the planting standard of organic products; a process is simple; the natural color, luster and fragrance of the sweet-scented osmanthus are kept; and the dried sweet-scented osmanthus has natural color and luster, full-bodied, natural and lasting fragrance, pure flavor, storage stability and secure and reliable quality.
Description
Technical field:
The present invention relates to foods processing technique, be specifically related to a kind of preparation method and goods of organic dried sweet-scented osmanthus of high-quality.
Background technology:
Sweet osmanthus is one of tradition ten big famous flowers of China, by people are liked, dried sweet-scented osmanthus by through be usually used in preparing cake, cook, make tea, wine brewing etc.But the sweet osmanthus of selling in the market does, and it is preferred not pass through kind mostly in its harvesting stage; And at present most sweet osmanthus trees has all used chemical fertilizer, additive, agrochemical chemical substance, the florescence during harvesting also not to do special requirement, payes attention to output and thinks little of quality; After the fresh flower of planting out like this, the random harvesting; Again through sulphur smoke, quick lime dries in the shade or directly technology such as oven dry produce, make that the dried sweet-scented osmanthus product quality is relatively poor, color, smell and taste are all lost, and contain multiple poisonous and hazardous chemical substance or its residue; The various food that adopt this dried sweet-scented osmanthus to produce as raw material, its taste all can't ensure with safety.
The preparation process of dried sweet-scented osmanthus generally comprises in the prior art:
The first step: pluck bright sweet osmanthus:
Because of the sweet osmanthus phase shorter, front and back only have 9-14 days, in order to guarantee product quality and output, timely collecting.In an area, the different cultivars florescence is different, and same kind is in different year, and because of climatic conditions change, the florescence is also different, in order to guarantee the output and the quality of flower, generally should after the florescence, pluck in 3-4 days and finishes; How the sweet osmanthus of concrete kind be harvesting in good time, does not have special record and research in the prior art, all is usually to be handled according to experience separately by the peasant, does not have unified standard.
The mode that sweet osmanthus is plucked is determining the quantity of headdress flower, and 20% of full tree is plucked as accounted for to headdress flower, can under tree, spread plastic sheeting and shake flower near the fallen flowers phase, removes the folding branch from and causes colored loss; The headdress flower amount surpasses 80%, should pluck in good time, forbids " shaking flower ".Sweet osmanthus is plucked general morning and plucks band point dew the time relatively good.Non-headdress flower harvesting method: first folding branch, back defloration: the cracking-off descending branch, cracking-off 1-2 of 3 branches of promptly " seeing that five stay five " promptly " lets the hair grow " at interval, stays by force a little less than going, and helps taking out the tip and blooming of next year.The folding branch is taken into account defloration, folding back defloration earlier, and ecto-entad is plucked from bottom to top; The Hua Hezhi that plucks stacks Liang Chu under the tree shade, and thickness is generally about 10cm.
Second step: transportation and processing:
Remove branches and leaves and foreign material after will collecting, install, must not press or pile up and surpass more than 1 meter highly, otherwise can damage bright sweet osmanthus, pluck generally that should to deliver to machining location immediately air-dry with ventilative bamboo basket.(sweet osmanthus must be dried just can keep fragrance here, and the sweet osmanthus of drying does not have fragrance.) the air-dry air-dry machine of general tealeaves that can use processes; Observe processed fresh flower; Should make the sweet osmanthus color keep primary colors basically in the whole process; Rule of thumb air-dry to hand firmly mill can clay into power just passablely, air-dry deficiency then moisture content is too high apt to deteriorate, if air-dry excessively then flower fair becomes brown, black.But prior art all is that Artificial Control, naked eyes are judged by rule of thumb, does not have a clear and definite working specification, and different processing master workers use identical raw material and equipment, and the product quality gap that makes is but very big.When adopting above-mentioned traditional handicraft, general six jin of bright sweet osmanthus can be processed into one jin of thick dried sweet-scented osmanthus, or the refining high-quality dried sweet-scented osmanthus about half jin.
In sum; The dried sweet-scented osmanthus that adopts traditional handicraft to pluck, prepare, most of steps all need manual the completion, lean on experience to control; Unstable product quality, uniformity are poor; But also exist refining high-quality dried sweet-scented osmanthus yield rate low, and needs use chemicals such as essence in the preparation process, have problems such as potential safety hazard.
In order to solve the problems referred to above that exist in the prior art; Make refining high-quality dried sweet-scented osmanthus can realize scale, automatic batch production; And improve the yield rate and the stay in grade of refining high-quality dried sweet-scented osmanthus; Keep the natural color, smell and taste of sweet osmanthus, avoid in process, using chemicals, the applicant passes through osmanthus cultivars, harvesting, process and process conditions; Carried out thousands of experiments and comparative analysis, found a kind of new the dried sweet-scented osmanthus production method and the goods that can carry out quantified controlling, batch automatic production through equipment.The dried sweet-scented osmanthus goods that adopt this method to make, color and luster is natural, and fragrance is strong, elegant naturally, and flavour is pure, anti-storage, the highly finished product yield rate is high, can reach the organic products quality standard.
Summary of the invention:
Technical problem to be solved by this invention; Be to break through the dependence of prior art to dried sweet-scented osmanthus operating personnel's technology and experience; Provide that a kind of technology is advanced, step rationally, be convenient to control, the preparation method of reliable quality mass organic dried sweet-scented osmanthus; It can obtain to possess the high dried sweet-scented osmanthus of natural colour fragrance, safety and output capacity through strict process control.
The present invention realizes through following technical scheme:
A kind of preparation method of organic dried sweet-scented osmanthus is characterized in that: it comprises plucks operation, green removing in high temperature operation, low temperature fried green operation and middle temperature baking operation, and step is following:
(1) material choice operation: the kind of bright sweet osmanthus is chosen as golden osmanthus or the gold goal osmanthus of plantation under the planting environment that meets organic products place of production standard, and the florescence is 2 to 6 days a sweet osmanthus; Selecting golden osmanthus or gold goal osmanthus, is that it is best that the color, smell, taste and shape of golden osmanthus or gold goal sweet osmanthus keep, and anti-storage, can reach beyond thought effect because in follow-up process, reach the goods after processing;
(2) pluck operation: be to select fine weather, use the mode of manual picking to 13 periods of noon,, in time be shipped to the workshop with white embryo cloth bag again, the whole serviceability rate of fresh flower is reached more than 95% with bamboo weaving small gross basket dress flower 7 of mornings; Picker can adopt the scissors after the sterilization, and the purpose of doing like this is that fragrance of a flower flower describes and is prone to keep when plucking, and the fresh flower after avoiding plucking is squeezed and is out of shape or broken in transportation;
(3) stand young worker's preface: under shady and cool ventilation, room temperature environment; The fresh flower of plucking is spread out on the bamboo weaving ground curtain of cleaning equably, and thickness is less than 2 centimetres, and ventilating dries in the air made 1.5 to 2 hours; Air-dry dew and other surface attachment moisture are removed the leaf in the fresh flower, deadwood and other foreign material clean simultaneously; If air-dry time is shorter, then the moisture content of fresh flower is too high in this step; If air-dry time is longer, then can influence the color and luster of finished product;
(4) green removing in high temperature operation: bright sweet osmanthus is inserted the large power, electrically frying pan or the equipment that completes in batches, and temperature is set in 800 to 900 degree, and the time is 10 to 20 seconds, heats and stirs, fast cooling after accomplishing; This operation makes bright sweet osmanthus fast dewatering, after the processing through this operation, can keep the fresh flower color and luster unaffected basically;
(41) with after the bright sweet osmanthus taking-up behind the green removing in high temperature, insert in the closed container, rapid vacuumizing, and placed 5 to 10 minutes; Processing can make the damp-heat air that is present in after the heat among the bright sweet osmanthus gap in time, be eliminated completely like this;
(5) low temperature fried green operation: the bright sweet osmanthus after will completing is inserted low power electric frying pan in batches, and temperature is set in 60 to 70 degree, and heat and stir, the test sample moisture content, its moisture content promptly stopped less than 30% o'clock; Dried flower is tightened and further dehydration through this operation, help wrapping fragrance, make fragrance be difficult for distributing, thereby reach the purpose of anti-storage;
(6) warm baking operation in: sweet osmanthus is inserted drying plant, temperature is set in 150 to 180 degree, heat and stir, the test sample moisture content makes moisture content promptly stop less than 5%.The water content of the dried sweet-scented osmanthus of prior art is about 8%, and it makes moist easily, and has shortened the shelf-life greatly;
(61) be built-in with ultraviolet sterilization device at drying plant, sweet osmanthus is being carried out carrying out disinfection in the heating, drying;
(7) screening refining step: screen out scape, broken end and other impurity with vibratory sieve; With mechanical picker, tremble, be aided with manual work again and pick prior aries such as removing impurity and carry out product and select classification.
(8) vacuum-packed operation: the dried sweet-scented osmanthus after the classification is inserted in the packaging bag, after getting vacuum, adding moisture absorption material bag, seal sealing.
The test sample moisture content of said step (5) (6) comprises being employed in electric frying pan or the drying plant humidity sensor is set, and takes out sample in good time and insert two kinds of methods of test in the hygrometer, to realize the accurate control to the processing index.
A kind of organic dried sweet-scented osmanthus goods that adopt the processing of one of said method, it is a pure natural components, meets the organic food quality standard.
Method provided by the invention and goods, compared with prior art, choice materials; The fresh flower kind is selected golden osmanthus or gold goal osmanthus for use, and the planting environment of fresh flower meets the plantation standard of organic products, and this process steps is reasonable, technical process is less and targets such as process time and temperature are accurate; Avoided traditional handicraft all to rely on the drawback of artificial experience, can guarantee that the dried sweet-scented osmanthus product of each batch making all can keep natural color and luster and fragrance, the highly finished product yield rate is high; Color and luster is natural, and fragrance is strong, lasting naturally, and flavour is pure; Anti-storage, quality safety is reliable.
The specific embodiment:
Embodiment 1:
The preparation method of a kind of organic dried sweet-scented osmanthus that this enforcement provides; It comprises material choice operation, harvesting operation, stand young worker's preface, green removing in high temperature operation, low temperature fried green operation, middle temperature baking operation, screening refining step and the vacuum-packed operation of carrying out successively, and concrete steps are following:
(1) material choice operation: the kind of bright sweet osmanthus is chosen as the golden osmanthus of plantation under the planting environment that meets organic products place of production standard, and the florescence is 2 to 6 days a sweet osmanthus; Selecting golden osmanthus or gold goal osmanthus, is that it is best that the color, smell, taste and shape of golden osmanthus or gold goal sweet osmanthus keep, and anti-storage, can reach beyond thought effect because in follow-up process, reach the goods after processing;
(2) pluck operation: be to select fine weather, use the mode of manual picking to 13 periods of noon,, in time be shipped to the workshop with white embryo cloth bag again, the whole serviceability rate of fresh flower is reached more than 95% with bamboo weaving small gross basket dress flower 7 of mornings; Picker can adopt the scissors after the sterilization, and the purpose of doing like this is that fragrance of a flower flower describes and is prone to keep when plucking, and the fresh flower after avoiding plucking is squeezed and is out of shape or broken in transportation;
(3) stand young worker's preface: under shady and cool ventilation, room temperature environment; The fresh flower of plucking is spread out on the bamboo weaving ground curtain of cleaning equably, and thickness is less than 2 centimetres, and ventilating dries in the air made 1.5 to 2 hours; Air-dry dew and other surface attachment moisture are removed the leaf in the fresh flower, deadwood and other foreign material clean simultaneously; If air-dry time is shorter, then the moisture content of fresh flower is too high in this step; If air-dry time is longer, then can influence the color and luster of finished product.
(4) green removing in high temperature operation: bright sweet osmanthus is inserted the large power, electrically frying pan or the equipment that completes in batches, and temperature is set in 800 to 900 degree, and the time is 10 to 20 seconds, heats and stirs, fast cooling after accomplishing; This operation makes bright sweet osmanthus fast dewatering, after the processing through this operation, can keep the fresh flower color and luster unaffected basically;
(41) with after the bright sweet osmanthus taking-up behind the green removing in high temperature, insert in the closed container, rapid vacuumizing, and placed 5 to 10 minutes; Processing can make the damp-heat air that is present in after the heat among the bright sweet osmanthus gap in time, be eliminated completely like this;
(5) low temperature fried green operation: the bright sweet osmanthus after will completing is inserted low power electric frying pan in batches, and temperature is set in 60 to 70 degree, and heat and stir, the test sample moisture content, its moisture content promptly stopped less than 30% o'clock; Dried flower is tightened and further dehydration through this operation, help wrapping fragrance, make fragrance be difficult for distributing, thereby reach the purpose of anti-storage;
(6) warm baking operation in: sweet osmanthus is inserted drying plant, temperature is set in 150 to 180 degree, heat and stir, the test sample moisture content makes moisture content promptly stop less than 5%; The water content of the dried sweet-scented osmanthus of prior art is about 8%, and it makes moist easily, and has shortened the shelf-life greatly;
(61) be built-in with ultraviolet sterilization device at drying plant, sweet osmanthus is being carried out carrying out disinfection in the heating, drying;
(7) screening refining step: screen out scape, broken end and other impurity with vibratory sieve; With mechanical picker, tremble, be aided with manual work again and pick prior aries such as removing impurity and carry out product and select classification.
(8) vacuum-packed operation: the dried sweet-scented osmanthus after the classification is inserted in the packaging bag, after getting vacuum, adding moisture absorption material bag, seal sealing.
The test sample moisture content of said step (5) (6) comprises being employed in electric frying pan or the drying plant humidity sensor is set, and takes out sample in good time and insert two kinds of methods of test in the hygrometer, to realize the accurate control to the processing index; Temperature sensor also is set in the equipment,, is convenient to equipment is in time made corresponding adjustment with heating-up temperature in the timely watch-dog and situation of change thereof.
A kind of organic dried sweet-scented osmanthus goods that adopt said method processing, it is a pure natural components, concrete kind meets the organic food quality standard for doing golden sweet osmanthus.
Embodiment 2:
The preparation method of a kind of organic dried sweet-scented osmanthus that enforcement provides, its concrete steps are following:
(1) material choice operation: the kind of bright sweet osmanthus is chosen as the gold goal osmanthus of plantation under the planting environment that meets organic products place of production standard, and the florescence is 3 to 6 days a sweet osmanthus; Selecting golden osmanthus or gold goal osmanthus, is that it is best that the color, smell, taste and shape of golden osmanthus or gold goal sweet osmanthus keep, and anti-storage, can reach beyond thought effect because in follow-up process, reach the goods after processing;
(2) pluck operation: be to select fine weather, use the mode of manual picking to the 12 noon period,, in time be shipped to the workshop with white embryo cloth bag again, the whole serviceability rate of fresh flower is reached more than 98% with bamboo weaving small gross basket dress flower 9 of mornings; Picker can adopt the scissors after the sterilization, and the purpose of doing like this is that fragrance of a flower flower describes and is prone to keep when plucking, and the fresh flower after avoiding plucking is squeezed and is out of shape or broken in transportation;
(3) stand young worker's preface: under shady and cool ventilation, room temperature environment; The fresh flower of plucking is spread out on the bamboo weaving ground curtain of cleaning equably, and thickness is less than 1 centimetre, and ventilating dries in the air made 1.5 to 2 hours; Air-dry dew and other surface attachment moisture are removed the leaf in the fresh flower, deadwood and other foreign material clean simultaneously; If air-dry time is shorter, then the moisture content of fresh flower is too high in this step; If air-dry time is longer, then can influence the color and luster of finished product;
(4) green removing in high temperature operation: bright sweet osmanthus is inserted the large power, electrically frying pan or the equipment that completes in batches, and temperature is set in 800 to 850 degree, and the time is 10 to 20 seconds, heats and stirs, accomplish the back fast blowing lower the temperature; This operation makes bright sweet osmanthus fast dewatering, after the processing through this operation, can keep the fresh flower color and luster unaffected basically;
(41) with after the bright sweet osmanthus taking-up behind the green removing in high temperature, insert in the closed container, rapid vacuumizing, and placed 5 minutes; Processing can make the damp-heat air that is present in after the heat among the bright sweet osmanthus gap in time, be eliminated completely like this;
(5) low temperature fried green operation: the bright sweet osmanthus after will completing is inserted low power electric frying pan in batches, and temperature is set in 60 to 70 degree, and heat and stir, the test sample moisture content, its moisture content promptly stopped less than 30% o'clock; Dried flower is tightened and further dehydration through this operation, help wrapping fragrance, make fragrance be difficult for distributing, thereby reach the purpose of anti-storage;
(6) warm baking operation in: sweet osmanthus is inserted drying plant, temperature is set in 160 to 170 degree, heat and stir, the test sample moisture content makes moisture content promptly stop less than 3%; Be built-in with ultraviolet sterilization device at drying plant, when sweet osmanthus is carried out heating, drying, carry out contactless disinfection by ultraviolet light.
(7) screening refining step: screen out scape, broken end and other impurity with vibratory sieve; With mechanical picker, tremble, be aided with manual work again and pick prior aries such as removing impurity and carry out product and select classification.
(8) vacuum-packed operation: the dried sweet-scented osmanthus after the classification is inserted in the packaging bag, after getting vacuum, adding moisture absorption material bag, seal sealing.
A kind of organic dried sweet-scented osmanthus goods that adopt said method processing, it be a pure natural components, specifically kind is dried gold goal sweet osmanthus, meets the organic food quality standard, edible safety, quality better, has kept natural color, smell, taste and shape.
The present invention includes but be not limited only to present embodiment, if any through identical with present embodiment or akin technical scheme, as select other osmanthus cultivars, the place of production etc. for use, all within the protection domain of present embodiment.
Claims (7)
1. the preparation method of an organic dried sweet-scented osmanthus is characterized in that, it comprises the steps:
(1) material choice operation: the kind of bright sweet osmanthus is chosen as the golden osmanthus of plantation under the planting environment that meets organic products place of production standard, and the florescence is 2 to 6 days a sweet osmanthus;
(2) pluck operation: select fine weather, use the mode of manual picking to 13 periods of noon,, in time be shipped to the workshop with white embryo cloth bag again, the whole serviceability rate of fresh flower is reached more than 95% with bamboo weaving small gross basket dress flower 7 of mornings;
(4) green removing in high temperature operation: bright sweet osmanthus is inserted the large power, electrically frying pan in batches, and temperature is set in 800 to 900 degree, and the time is 10 to 20 seconds, heats and stirs, fast cooling after accomplishing; This operation makes bright sweet osmanthus fast dewatering;
(5) low temperature fried green operation: the bright sweet osmanthus after will completing is inserted low power electric frying pan in batches; Temperature is set in 60 to 70 degree, heats and stirs the test sample moisture content; Its moisture content promptly stopped less than 30% o'clock, dried flower was tightened and further dehydration through this operation;
(6) warm baking operation in: sweet osmanthus is inserted drying plant, temperature is set in 150 to 180 degree, heat and stir, the test sample moisture content makes moisture content promptly stop less than 5%, makes dried sweet-scented osmanthus.
2. the preparation method of dried sweet-scented osmanthus according to claim 1, it is characterized in that: it also comprises step:
(3) stand young worker's preface: under shady and cool ventilation, room temperature environment; The fresh flower of plucking is spread out on the bamboo weaving ground curtain of cleaning equably, and thickness is less than 2 centimetres, and ventilating dries in the air made 1.5 to 2 hours; Air-dry dew and other surface attachment moisture are removed the leaf in the fresh flower, deadwood and other foreign material clean simultaneously.
3. according to the preparation method of the said organic dried sweet-scented osmanthus of claim 1, it is characterized in that: it also comprises step:
(7) screening refining step: screen out scape, broken end and other impurity with vibratory sieve, earlier carry out mechanical picker to tremble, be aided with manual work again and pick and remove impurity and carry out that product is selected and classification with vibratory sieve.
4. according to the preparation method of the said organic dried sweet-scented osmanthus of claim 1, it is characterized in that: it also comprises step:
(8) vacuum-packed operation: the dried sweet-scented osmanthus after the classification is inserted in the packaging bag, after getting vacuum, adding moisture absorption material bag, seal sealing.
5. according to the preparation method of the said organic dried sweet-scented osmanthus of claim 1, it is characterized in that: described step (6) also comprises the steps:
(61) be built-in with ultraviolet sterilization device at drying plant, sweet osmanthus is being carried out carrying out disinfection in the heating, drying.
6. according to the preparation method of the said organic dried sweet-scented osmanthus of claim 1; It is characterized in that: the method for testing of the test sample moisture content of said step (5), (6); Be one of following two kinds of methods: in electric frying pan or drying plant, air humidity sensor is set, perhaps takes out sample in good time and insert in the hygrometer.
7. according to the goods of the preparation method of one of claim 1-6 said organic dried sweet-scented osmanthus preparation.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103027142B (en) * | 2011-09-30 | 2014-03-19 | 东莞市莞香园艺科技有限公司 | Skimmia japonica scented tea and making technology |
| CN103006787A (en) * | 2012-12-21 | 2013-04-03 | 桂林普兰德生物科技有限公司 | Rapid baking method for sweet osmanthus |
| CN104256214B (en) * | 2014-07-29 | 2017-01-11 | 吕焱 | Preparation method of pure natural dried osmanthus and product thereof |
| CN104621557A (en) * | 2015-01-13 | 2015-05-20 | 桂林市康博食品有限公司 | Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology |
| CN104585395A (en) * | 2015-02-06 | 2015-05-06 | 桂林双象生物科技有限公司 | Preparation method of sweet-scented osmanthus Shi-ya tea and drink of sweet-scented osmanthus and wallflower tea |
| CN104957631A (en) * | 2015-07-02 | 2015-10-07 | 健士星生物技术研发(上海)有限公司 | Dry Osmanthus fragrans and preparation method thereof |
| CN106176869A (en) * | 2016-07-14 | 2016-12-07 | 周小平 | A kind of drying means of Flos Chrysanthemi |
| CN106376675A (en) * | 2016-08-01 | 2017-02-08 | 安徽霍山县东方大地生态农林有限公司 | Drying preparation method for fresh sweet osmanthus |
| CN108477454A (en) * | 2018-02-02 | 2018-09-04 | 良品铺子股份有限公司 | Sweet osmanthus brown sugar solid beverage and preparation method thereof |
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