CN103734292B - Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving - Google Patents
Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving Download PDFInfo
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- CN103734292B CN103734292B CN201410016650.5A CN201410016650A CN103734292B CN 103734292 B CN103734292 B CN 103734292B CN 201410016650 A CN201410016650 A CN 201410016650A CN 103734292 B CN103734292 B CN 103734292B
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- 244000062241 Kaempferia galanga Species 0.000 title claims abstract description 77
- 235000013421 Kaempferia galanga Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000007605 air drying Methods 0.000 title claims abstract description 20
- 238000007710 freezing Methods 0.000 title claims abstract description 15
- 230000008014 freezing Effects 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- VCCRNZQBSJXYJD-UHFFFAOYSA-N galangin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=CC=C1 VCCRNZQBSJXYJD-UHFFFAOYSA-N 0.000 abstract description 14
- CIPSYTVGZURWPT-UHFFFAOYSA-N galangin Natural products OC1=C(Oc2cc(O)c(O)cc2C1=O)c3ccccc3 CIPSYTVGZURWPT-UHFFFAOYSA-N 0.000 abstract description 7
- SUYJZKRQHBQNCA-UHFFFAOYSA-N pinobanksin Natural products O1C2=CC(O)=CC(O)=C2C(=O)C(O)C1C1=CC=CC=C1 SUYJZKRQHBQNCA-UHFFFAOYSA-N 0.000 abstract description 7
- 238000002791 soaking Methods 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 abstract 1
- 229930195725 Mannitol Natural products 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 235000010355 mannitol Nutrition 0.000 abstract 1
- 239000000594 mannitol Substances 0.000 abstract 1
- 238000013461 design Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
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- 235000006886 Zingiber officinale Nutrition 0.000 description 2
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- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention relates to a method for keeping form of galangals and protecting color of the galangals by forced air drying through combination of freezing and microwaving, and belongs to the technical field of Chinese medicinal herb processing. The method comprises the five steps of cleaning and cutting off raw materials, steeping, quick-freezing, microwaving and carrying out forced air drying. The method comprises the following specific steps: cutting the cleaned galangals into 2.5-5.0cm small segments, putting in a solution with 5-20% of mannitol and 1-5% of sodium chloride, soaking for 10-24 hours, quick-freezing for 6-24 hours at the temperature of -20 DEG C to -4 DEG C, then carrying out microwave drying treatment for 1-5 minutes under the condition of 915-2450MHz, transferring the galangals subjected to microwave treatment to a drying room, and carrying out forced air drying for 12-24 hours at the temperature of 45-60 DEG C so that moisture content reaches about 9%. The galangal dried products obtained by the method are kept in good form, have brownish red surfaces, hard texture and fracture surface fibering and can be stored for a long time; effective active ingredients (galangin) in the products are well reserved.
Description
Technical field
The present invention relates to the dry-making method of dried of galangal, be specifically related to a kind of freezing method of protecting look galangal in conjunction with microwave, forced air drying solid, belong to Technology of Processing Chinese Herbal Medicines field.
Background technology
Galangal (
alpinia officinarumhance), call high cool ginger, little galingal, have another name called Xuwen galingal, zingiberaceous plant, because being grown on ancient high cool prefecture (Zhanjiang, modern Guangdong Province, Maoming one are with), therefore named Gao Liang (good) ginger.Galangal is a kind of food of tropical perennation, the plant resources of medicine dual-purpose, and dry rhizome is one of famous ten great Nan medicines.Its Chinese medicine is called galangal, medicinal function appears in the Medical monographs " Mingyi Bielu " of Ancient Times in China the earliest, " taste is pungent; hot in nature; return spleen, stomach warp; medicinal material main product in Guangdong, Guangxi, tool warming stomach for dispelling cold, help digestion, the effect such as regulating qi-flowing for relieving pain, cure mainly stomach cold vomit rush down, vomit, the stagnant and coldness and pain in the epigastrium of gas, indigestion, the having indigestion that disappears etc. ".The effects such as modern pharmacological research shows that galangal tool is anti-oxidant, antiulcer, anti diar rhea, antitumor, antibacterial, anticoagulation, antithrombotic, hypotensive and analgesia, clinical practice is in the disease of gastral cavity pain and abdominal fullness and distention.
China is one of main product state of galangal, one of Ye Shi leading exporter.In recent years, there is cultivation in area to galangal more in China Fujian, Guangdong, Guangxi etc., and cultivated area expands further, and various places introduce a fine variety galangal new varieties in succession energetically, and the annual production of galangal in recent years is constantly increased, and annual export volume is also expanding year by year.The outlet of galangal is generally through the purchase supply of material of local manufacturer, acted as export agent by medicinal material import and export corporation again, major part sells to the countries and regions such as Japan, Singapore, Malaysia and the part Middle East, Africa, Europe, for making wind dispelling oil, edible-flavouring or high-grade perfume etc., enjoy certain reputation in international medicine city.The galangal of current China mainly exports U.S. after drying raw material, method, moral, the countries and regions such as day, in dry run, galangal easily shrinks and diminishes, and color is thin out, if run into rainy day or stack process not in time, galangal is easily mouldy, cause rotting, have a strong impact on the quality of galangal, in order to overcome the above problems, people utilize sulfur dioxide to fumigate usually in airing process, although the method can solve the problems such as galangal is mouldy, but easily cause the loss of galangal active component, and sulfur dioxide exceeds standard etc., food-safety problem governs the outlet of galangal always, have a strong impact on the development of galangal industry.
For solving galangal dry systeming quality problem, increasing foreign exchange earnings from exports, needing to find a kind of drying means efficiently, producing the galangal dry product of high-quality.The present invention adopts sweet mellow wine to flood and low-temperature quick-freezing method maintains the skeleton structure of galangal and protects its active component; the oxidoreducing enzyme that recycling microwave treatment sterilization and destroying infection pigment decompose, then adopts the method for forced air drying to make the moisture of galangal dried product reach about 9%.The method obtains galangal dried product and well maintains original structure and color and luster, and protects the loss of active component in dry run of galangal, and method is simply efficient; industrialization is easy; obtained superior product quality, is of high nutritive value, can 6 ~ December of long-term storage.
Summary of the invention
The object of this invention is to provide a kind of drying means of galangal, not only technique is simple, and obtained galangal dried product surface is reddish brown, and quality is hard, section fibrous, reaches the above standard of second-class dry product quality.
In order to solve the problem, the technical solution adopted in the present invention is:
A freezing method of protecting look galangal in conjunction with microwave, forced air drying solid, comprises the steps:
(1) raw material cleaning is cut off: the segment galangal cleaned up being cut into 2.5 ~ 5.0cm;
(2) flood: the galangal segment processed being put into concentration is that the sweet mellow wine of 5 ~ 20% and the sodium chloride solution of 1 ~ 5% soak 10 ~ 24 h;
(3) freezing: by galangal quick-frozen 6 ~ 24 h under the condition of-20 ~-4 DEG C processed;
(4) microwave: the galangal after quick-frozen carries out microwave drying treatment 1 ~ 5 min;
(5) forced air drying: the galangal after microwave treatment is transferred to forced air drying 12 ~ 24 h in drying room, make moisture reach 9%;
Microwave drying frequency described in step (3) is 915 ~ 2450 MHz; Drying room temperature described in step (4) is 45 ~ 60 DEG C.
The invention has the beneficial effects as follows:
(1) the present invention carries out cryogenic freezing process after selecting sweet mellow wine and sodium chloride solution dipping galangal, not only can available protecting galangal pigment, reaches effect of color protection, can also maintain active component in the skeleton structure of galangal and protection galangal;
(2) the present invention adopts the freezing rear galangal of microwave treatment, can quick-thawing and destroy oxidoreductase activity, and play the effect killing mould and preliminarily dried fast, be a kind of green, safety, efficiently drying sterilizing technique simultaneously;
(3) the galangal dried product that the inventive method is obtained, galangal form keeps, and surface is reddish brown, and quality is hard, section fibrous, and reach the above galangal standard of second-class dry product quality, the moisture after oven dry reaches about 9%, can long-term storage;
(4) this inventive method can not only reach the effect of highly effective drying galangal, thoroughly can also kill mould, retains the active component in galangal to greatest extent, and effectively promote quality and the utilization rate of galangal, technique is simple, with low cost, is applicable to large-scale promotion.
Nutritional labeling change (in Galangin) of galangal dried product of the present invention:
The method of Pharmacopoeia of People's Republic of China (2010) is adopted to measure the content of its Galangin obtained galangal dried product, with Galangin standard items in contrast, the content recording Galangin in galangal dried product is about the proportion that 1.52%(accounts for dried product), be significantly higher than the reference value (namely adopting the galangal dried product that conventional drying process obtains) of in pharmacopeia 0.7%.Fig. 1 and Fig. 2 be shown in by its HPLC collection of illustrative plates.Galangal dried product outside drawing of the present invention: see accompanying drawing 3.
Accompanying drawing explanation
Fig. 1 is Galangin mark product HPLC collection of illustrative plates;
Fig. 2 is Galangin HPLC collection of illustrative plates in galangal dried product;
Fig. 3 is galangal dried product outside drawing.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
Galangal is rear wash clean from digging in ground, and being cut into length is about 2.5cm, soaking concentration be 10% sweet mellow wine and 5% sodium chloride solution in 10h, install with large bamboo or wicker basket and put into freezer, design temperature is-20 DEG C, standing time 6h.Then taking out timely power is that the microwave of 915 MHz carries out process 5 min, then puts into drying room, and design temperature 45 DEG C carries out forced air drying process, drying time is approximately 24h, substantially reach 9% to galangal moisture, then use vacuum packaging, normal temperature is preserved.
embodiment 2
Galangal is rear wash clean from digging in ground, and being cut into length is about 5 cm, soaking concentration be 15% sweet mellow wine and 2% sodium chloride solution in 12h, install with large bamboo or wicker basket and put into freezer, design temperature is-4 DEG C, standing time 24 h.Then taking out timely power is that the microwave of 2450 MHz carries out process 1 min, then puts into drying room, and design temperature 60 DEG C carries out forced air drying process, be approximately 12 h drying time, substantially reach 9% to galangal moisture, then use vacuum packaging, normal temperature is preserved.
embodiment 3
Galangal is rear wash clean from digging in ground, and being cut into length is about 4 cm, soaking concentration be 5% sweet mellow wine and 3% sodium chloride solution in 15h, dry to install with ventilative sack after surface moisture and puts into freezer, design temperature is-12 DEG C, standing time 12 h.Then taking out timely power is that the microwave of 2000 MHz carries out process 2 min, and put into drying room, design temperature 50 DEG C carries out forced air drying process, be approximately 16 h drying time, substantially reach 9% to galangal moisture, then directly pack, normal temperature is preserved.
embodiment 4
Galangal is rear wash clean from digging in ground, and being cut into length is about 4.5 cm, soaking concentration be 20% sweet mellow wine and 1% sodium chloride solution in 20h, dry to install with ventilative sack after surface moisture and puts into freezer, design temperature is-20 DEG C, standing time 8 h.Then taking out timely power is that the microwave of 2000 MHz carries out process 2 min, then puts into drying room, and design temperature 60 DEG C carries out forced air drying process, be approximately 12 h drying time, substantially reach 9% to galangal moisture, then use vacuum packaging, normal temperature is preserved.
embodiment 5
Galangal is rear wash clean from digging in ground, and being cut into length is about 3 cm, soaking concentration be 8% sweet mellow wine and 3% sodium chloride solution in 24h, install with large bamboo or wicker basket and put into freezer, design temperature is-15 DEG C, standing time 20 h.Then taking out timely power is that the microwave of 1200 MHz carries out process 3 min, then puts into drying room, and design temperature 50 DEG C carries out forced air drying process, be approximately 16 h drying time, substantially reach 9% to galangal moisture, then directly pack, normal temperature is preserved.
Claims (3)
1. a freezing method of protecting look galangal in conjunction with microwave, forced air drying solid, is characterized in that: comprise the steps:
(1) raw material cleaning is cut off: the segment galangal cleaned up being cut into 2.5 ~ 5.0cm;
(2) flood: the galangal segment processed being put into concentration is that the sweet mellow wine of 5 ~ 20% and the sodium chloride solution of 1 ~ 5% soak 10 ~ 24 h;
(3) freezing: by galangal segment quick-frozen 6 ~ 24 h under the condition of-20 ~-4 DEG C processed;
(4) microwave: the galangal after quick-frozen carries out microwave drying treatment 1 ~ 5 min;
(5) forced air drying: the galangal after microwave is transferred to forced air drying 12 ~ 24 h in drying room, make moisture reach 9%.
2. a kind of freezing method of protecting look galangal in conjunction with microwave, forced air drying solid according to claim 1, is characterized in that: the microwave drying frequency described in step (4) is 915 ~ 2450 MHz.
3. a kind of freezing method of protecting look galangal in conjunction with microwave, forced air drying solid according to claim 1, is characterized in that: the drying room temperature described in step (5) is 45 ~ 60 DEG C.
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| CN201410016650.5A CN103734292B (en) | 2014-01-15 | 2014-01-15 | Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving |
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| CN201410016650.5A CN103734292B (en) | 2014-01-15 | 2014-01-15 | Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving |
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| CN103734292B true CN103734292B (en) | 2015-05-13 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106666562A (en) * | 2016-12-19 | 2017-05-17 | 石台县小菜碟农产品有限公司 | Pretreatment technology method of ice gingers |
| CN106890210A (en) * | 2017-03-20 | 2017-06-27 | 蚌埠清菲农业科技有限公司 | A kind of Snakegourd Fruit root Detoxification method |
| CN107510007A (en) * | 2017-09-05 | 2017-12-26 | 山东省万兴食品有限公司 | A kind of production method of sushi ginger splices |
| CN108936461A (en) * | 2018-08-07 | 2018-12-07 | 广西利享食品有限公司 | Taro circle and preparation method thereof |
| CN111214547A (en) * | 2020-03-25 | 2020-06-02 | 朱细贵 | A Chinese medicinal composition for treating lumbago, leg pain, and arthralgia and myalgia, and its preparation method |
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Inventor after: Lin Lijing Inventor after: Zhou Wei Inventor after: Zhu Deming Inventor after: Li Jihua Inventor after: Huang Hui Inventor after: Huang Xiaobing Inventor before: Lin Lijing Inventor before: Zhu Deming Inventor before: Li Jihua Inventor before: Zhou Wei Inventor before: Huang Hui Inventor before: Huang Xiaobing |
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Effective date of registration: 20200426 Address after: 524100 west side of Xuwen Xiaqiao section of National Road 207, Zhanjiang City, Guangdong Province (north side of potian Village intersection) Patentee after: GUANGDONG FENGXI GINGER Co.,Ltd. Address before: 524000 No. 48, Renmin South Road, Xiashan District, Guangdong, Zhanjiang Patentee before: Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method of freezing combined with microwave and air drying to solidify and protect the color of galangal ginger Effective date of registration: 20231215 Granted publication date: 20150513 Pledgee: Guangdong Xuwen Rural Commercial Bank Co.,Ltd. Pledgor: GUANGDONG FENGXI GINGER Co.,Ltd. Registration number: Y2023980072283 |