CN103636823A - Quick baking method of osmanthus fragrans - Google Patents
Quick baking method of osmanthus fragrans Download PDFInfo
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- CN103636823A CN103636823A CN201310640204.7A CN201310640204A CN103636823A CN 103636823 A CN103636823 A CN 103636823A CN 201310640204 A CN201310640204 A CN 201310640204A CN 103636823 A CN103636823 A CN 103636823A
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- baking
- sweet osmanthus
- osmanthus fragrans
- osmanthus
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Abstract
The invention discloses a quick baking method of osmanthus fragrans, which comprises the following steps: putting the selected fresh osmanthus fragrans into a microwave machine, and performing enzyme deactivation at 110 DEG C for 3 minutes; baking the osmanthus fragrans after the enzyme deactivation in a vacuum microwave oven; baking for 80 minutes at a vacuum degree lower than -0.08MPa and a baking temperature of 45 DEG C. The method disclosed by the invention is used for quickly baking fresh osmanthus fragrans in a low-temperature constant-temperature condition, thereby saving time and maintaining the original color, aroma, shape, taste and nutritional ingredients of osmanthus fragrans; the operation is simple, and the cost is low.
Description
Technical field
The present invention relates to the baking method of flower, specifically the quick baking method of a kind of fresh sweet osmanthus.
Background technology
The flower of sweet osmanthus chain timbers Rhinocerotidae osmanthus sweet osmanthus Osmanthus fragrans Lour, sweet osmanthus has well medicinal and edibility, and sweet osmanthus is warm in nature, taste is pungent, micro-hardship, property is flat, enters lung, large intestine channel, and tool reduces phlegm, cough-relieving, promoting blood circulation and stopping pain function.It is reported, decoct soup, make tea or infusing drugs in wine for oral administration, have the effect of warming spleen and stomach for dispelling cold, warm stomach and alleviating pain, the scattered silt of reducing phlegm, poor appetite, phlegm and retained fluid are coughed and are breathed heavily, hemorrhoid, dysentery, through closing stomachache, have certain curative effect.
At present sweet osmanthus is processed common Dou Shi peasant household and adopts the mode of drying or drying in the shade, and this processing method badly influences quality and the health of dried sweet-scented osmanthus.Gained dried sweet-scented osmanthus look, perfume (or spice), shape, taste and fresh sweet osmanthus difference are very large.Relevant sweet osmanthus baking method there is not yet report.
Summary of the invention
For the deficiencies in the prior art, the invention discloses the baking method of separating the fresh sweet osmanthus of a kind of quick baking, this method is cured fast fresh sweet osmanthus under low temperature, constant temperature, energy-and time-economizing, kept the original look of sweet osmanthus, perfume (or spice), shape, taste substantially constant, nutritional labeling retains complete, and simple to operate, and cost is low.
The technical scheme that realizes the object of the invention is:
A quick baking method for sweet osmanthus, comprises the steps:
(1) select materials: fresh sweet osmanthus choosing is clean, and removal of impurities, dries;
(2) complete: the fresh sweet osmanthus of drying of choosing is placed in to microwave
machinein, temperature is controlled at 110 ℃, completes 3 minutes, completes and can kill oxidizing ferment, prevents sweet osmanthus variable color in process, with microwave de-enzyming, is conducive to the fixedly shape of sweet osmanthus;
(3) sweet osmanthus after completing is put into vacuum microwave baking box and toast, at vacuum ﹤-0.08Mpa, baking temperature is at 45 ℃, baking 80min.Under vacuum condition, moisture very easily gasifies, low temperature quick baking, favourable reservation nutrition and the appearance luster of sweet osmanthus;
(4) packing: the sweet osmanthus of drying is weighed to bag distribution packaging.
The color of products obtained therefrom, shape and nutritional labeling and fresh sweet osmanthus are basic identical.
The present invention has following characteristics:
1, the present invention adopts the microwave of 110 ℃ to complete fast, is heated evenly, and completes effective, consolidates type successful simultaneously, has overcome conventional steam and has completed, and because steam is too heavy, makes sweet osmanthus softening, and dried sweet osmanthus can agglomerating or flattening.
2, adopt the low-temperature bake of 45 ℃, baking sweet osmanthus quality better out, has kept the original look of sweet osmanthus, perfume (or spice), shape, taste substantially constant, and nutritional labeling retains complete.The present invention adopts WBZ intelligent microwave vacuum drier to toast, and under be less than in vacuum-0.08Mpa condition, making evaporation of water temperature is 45 ℃, and fresh sweet osmanthus is dried, and it is less that nutritional labeling is destroyed.
3, baking time is short, and sweet osmanthus quality out of baking is good, can keep the original look of sweet osmanthus, perfume (or spice), shape, taste substantially constant, and nutritional labeling retains more complete.Baking time 80min of the present invention.The present invention adopts WBZ intelligent microwave vacuum drier to toast, under vacuum condition, sweet osmanthus absorbs microwave, interior molecules frictional heat, in inside, sweet osmanthus is heated, can not produce outer dry interior wet problem, hydrone gas ratio is easier to discharge, therefore baking time is very fast, and the nutritional labeling of sweet osmanthus can remain preferably.
4, bake process adopts automation to control, the control ratio of various parameters is in time with accurate, baking sweet osmanthus color and luster homogeneous out, aridity uniformity, the present invention adopts WBZ intelligent microwave vacuum drier to toast, according to the weight of baking sweet osmanthus, calculate the displacement of sweet osmanthus, directly set concrete parameter, just can automatically complete bake process, easy and simple to handle, the while can guarantee the quality of sweet osmanthus.
The specific embodiment
Embodiment:
Choose 30 kilograms of the fresh sweet osmanthus of high-quality, put into microwave Special baking tray, temperature is controlled at 110 ℃, complete 3 minutes, the sweet osmanthus after completing is put into WBZ intelligent microwave vacuum drier and toast, at vacuum ﹤-0.08Mpa, at 45 ℃ of baking temperatures, baking 80min.The sweet osmanthus of drying is weighed to bag distribution packaging.
Claims (2)
1. a quick baking method for sweet osmanthus, is characterized in that: comprise the steps:
(1) the fresh sweet osmanthus of choosing being placed in to microwave machine, is at 110 ℃, to complete 3 minutes in temperature;
(2) sweet osmanthus after completing is put into vacuum microwave baking box and toast, at vacuum ﹤-0.08Mpa, under 45 ℃ of conditions of baking temperature, toast 80min.
2. the sweet osmanthus of curing with baking method claimed in claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210559018.6 | 2012-12-14 | ||
| CN2012105590186A CN103006787A (en) | 2012-12-21 | 2012-12-21 | Rapid baking method for sweet osmanthus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636823A true CN103636823A (en) | 2014-03-19 |
Family
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Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105590186A Pending CN103006787A (en) | 2012-12-14 | 2012-12-21 | Rapid baking method for sweet osmanthus |
| CN201310640204.7A Pending CN103636823A (en) | 2012-12-14 | 2013-12-04 | Quick baking method of osmanthus fragrans |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105590186A Pending CN103006787A (en) | 2012-12-14 | 2012-12-21 | Rapid baking method for sweet osmanthus |
Country Status (1)
| Country | Link |
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| CN (2) | CN103006787A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349329A (en) * | 2017-07-14 | 2017-11-17 | 张春霞 | It is a kind of to be used to prevent and treat traditional Chinese powder medicine of children's influenza and preparation method thereof |
| CN108094985A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus jelly |
| CN108094843A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus composite jelly |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105230767A (en) * | 2015-08-31 | 2016-01-13 | 张帆 | Making process of green day lilies |
| 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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| JP2002104982A (en) * | 2000-09-27 | 2002-04-10 | Erubu:Kk | Method for extracting catechins from tea leaf |
| CN101904373A (en) * | 2009-06-08 | 2010-12-08 | 黑龙江省农业科学院园艺分院 | Preparation method of seabuckthorn tea |
| CN101904460A (en) * | 2010-08-05 | 2010-12-08 | 吕焱 | Preparation method for organic dried sweet-scented osmanthus and product |
| CN102488036A (en) * | 2011-12-30 | 2012-06-13 | 贵州大学 | Preparation method of tea by utilizing microwave vacuum drying processing |
-
2012
- 2012-12-21 CN CN2012105590186A patent/CN103006787A/en active Pending
-
2013
- 2013-12-04 CN CN201310640204.7A patent/CN103636823A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002104982A (en) * | 2000-09-27 | 2002-04-10 | Erubu:Kk | Method for extracting catechins from tea leaf |
| CN101904373A (en) * | 2009-06-08 | 2010-12-08 | 黑龙江省农业科学院园艺分院 | Preparation method of seabuckthorn tea |
| CN101904460A (en) * | 2010-08-05 | 2010-12-08 | 吕焱 | Preparation method for organic dried sweet-scented osmanthus and product |
| CN102488036A (en) * | 2011-12-30 | 2012-06-13 | 贵州大学 | Preparation method of tea by utilizing microwave vacuum drying processing |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107349329A (en) * | 2017-07-14 | 2017-11-17 | 张春霞 | It is a kind of to be used to prevent and treat traditional Chinese powder medicine of children's influenza and preparation method thereof |
| CN108094985A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus jelly |
| CN108094843A (en) * | 2017-12-15 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of sweet osmanthus composite jelly |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103006787A (en) | 2013-04-03 |
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Application publication date: 20140319 |