CN104013069B - A kind of high-power electron beam controls the processing method of the microorganism of dehydration spice in conjunction with heated-air drying - Google Patents
A kind of high-power electron beam controls the processing method of the microorganism of dehydration spice in conjunction with heated-air drying Download PDFInfo
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- 238000010894 electron beam technology Methods 0.000 title claims abstract description 61
- 244000005700 microbiome Species 0.000 title claims abstract description 39
- 238000007605 air drying Methods 0.000 title claims abstract description 27
- 230000018044 dehydration Effects 0.000 title claims abstract description 24
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
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- 230000000694 effects Effects 0.000 abstract description 7
- 238000009792 diffusion process Methods 0.000 abstract description 4
- 238000007602 hot air drying Methods 0.000 abstract description 4
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- 238000001704 evaporation Methods 0.000 abstract description 2
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- 235000008184 Piper nigrum Nutrition 0.000 description 18
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- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 240000008574 Capsicum frutescens Species 0.000 description 11
- 235000013614 black pepper Nutrition 0.000 description 11
- 239000001390 capsicum minimum Substances 0.000 description 9
- 239000006002 Pepper Substances 0.000 description 7
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- 210000004027 cell Anatomy 0.000 description 4
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- 239000010813 municipal solid waste Substances 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 239000000843 powder Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
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- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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- 238000003958 fumigation Methods 0.000 description 1
- -1 garlic powder Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
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- 230000003000 nontoxic effect Effects 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract
High-power electron beam controls a processing method for the microorganism of dehydration spice in conjunction with heated-air drying, belong to deep-processing technical field of agricultural products.Process of the present invention: fresh spice is selected, cleaning and draining, carries out high-energy electron beam irradiation, carries out convective airflow drying stage by stage after irradiation.Advantage of the present invention: the irradiation one of high-power electron beam to fresh spice directly to kill part microorganism in raw material, reduce micro organism quantity, two is that high-power electron beam penetration can make eucaryotic cell structure in fresh spice produce distortion, shrink or break, in cell, tissue fluid more easily oozes out or runs off, the content of Free water increases, when being conducive to drying, moisture is to external diffusion, improves drying efficiency; Sectional type hot air drying one is that evaporation raw material moisture obtains drying product, two is because of the irradiation effect to microorganism, in spice, the physiological function of microorganism is subject to destruction in various degree, be difficult to time dry repair, realize low dose irradiation and effectively kill microorganism and raising heated-air drying efficiency in spice.
Description
Technical field
High-power electron beam controls a processing method for the microorganism of dehydration spice in conjunction with heated-air drying, the invention belongs to deep-processing technical field of agricultural products, relate to drying and the saving and processing of agricultural product.
Background technology
Eat the with a long history of spice, being daily life common food batching, in occupation of extremely important status, is also raw material indispensable in modern food processing industry.Spice is gathered at raw material, is vulnerable to the pollution of microorganism in processing and storage process, directly has influence on its quality and wholesomeness.In order to control the microorganism in spice, traditional sterilization mode usually has high-temperature sterilization, adds anticorrisive agent, chemical fumigation etc., but these methods exist substantially, and sterilization time is long, sterilizing is not thorough, the defects such as the high or environmental pollution of energy consumption, and often have influence on original local flavor and the nutritional labeling of spice.
Irradiation is one of desirable cold sterilization technology, and bactericidal effect is remarkable, and bactericidal range is wide, has nontoxic, noresidue, the advantage of environmental protection, low energy consumption.Electron accelerator sterilization technology is the high energy electron line that applying electronic accelerator produces, and high-power electron beam can kill various microorganism and insect effectively, has been widely used in medical and hygiene article sterilizing and food sterilization etc. at present.With
60co irradiation technique is compared, and the great advantage of electron accelerator irradiation is in irradiating electron beams adfluxion directed, and Energy harvesting is abundant, and the high and dosage distributing homogeneity of irradiation efficiency, can not produce radwaste.Along with the continuous rising of cobalt source price and the disposal cost of useless source, electron accelerator irradiation more demonstrates its economic advantages, and electron accelerator irradiation technology is one of high-tech area received much attention in the world at present.
In China, the most frequently used drying mode of dehydration spice is heated-air drying, the advantage of heated-air drying mode is that equipment investment is few, simple to operate, without the need to the maintenance technology of complexity, but owing to lacking the effective preprocess method of raw material, in the dehydration spice making conventional hot blast drying produce, micro organism quantity is many, and Quality Safety is low.Existing much about research and the report of the sterilizing of dehydration spice, Yan Weiqiang (2013) etc. have studied microorganism D in the spice of high-energy electron accelerator irradiation
10value, the D of total plate count under high-energy electron accelerator of common chilli powder, garlic powder, white pepper powder
10value is 2.87,1.36,2.16 respectively, mould and saccharomycetic D
10value is 2.90,1.59 and 2.77 respectively, and the micro organism quantity that control to dewater in spice is in a safe range, and its electron beam irradiation dosage can not lower than 6.0kGy.A kind of dehydrated vegetables irradiation sterilization method (publication number: CN201110190459.9) its main method passes through
60the gamma-radiation of Co, according to the different initial bacteria containing amount of dehydrated vegetables, control 4-10kGy irradiation dose; Malignant bacteria irradiation sterilization method (publication number: CN200610152521.4) in a kind of freshly cooked boiled dumpling of Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, this INVENTION IN GENERAL is that boiled dumpling is through boiling, after cooling pretreatment, 4kGy cobalt-60 radiosterilize under 0-4 DEG C of condition, can preserve 21 days at low temperatures; These patents are the most conventional modes of current irradiation processing, namely carry out irradiation sterilization process to final products, distinguish clearly with the present invention.The employings such as Zhejiang University Wang Jun
60the gamma-radiation of Co carries out irradiation pretreatment to carrot, have studied irradiation dose, baking temperature, slice thickness Three factors to impact that is dry and temperature characterisitic; A kind of method (grant number: CN101961357B) adopting irradiation technique to improve general flavone recovery rate in spice, this invention mainly adopts irradiation decomposition to improve general flavone recovery rate in spice.The research of existing irradiation and patent are more in sterilizing, fresh-keeping and quarantine, irradiation bomb substantially common
60the gamma-radiation of Co, it is single that ubiquity technology, irradiation dose is high, exposure time is long, feature is that the long meeting of exposure time produces deterioration phenomenon in various degree to the final quality of product, the present invention adopts high-energy electron beam irradiation combine with technique sectional type hot air drying processing dehydration spice, from method, processing object and object, be different from existing patent and research completely.
Summary of the invention
The object of this invention is to provide the process of a kind of low dosage high-energy electron beam irradiation in conjunction with segmented convective airflow drying spice, realize killing and controls dehydration spice product micro organism quantity and reach processing method in a safe range.At present about the irradiation sterilization of spice microorganism, after normally fresh spice drying, then carry out high dosage irradiation sterilization process, the phenomenon that irradiation of product dosage ubiquity is higher.Invention applies high-energy electron beam irradiation combine with technique heated-air drying to realize controlling the microorganism in dehydration spice, its advantage is: the effect of irradiation one of high-power electron beam to fresh spice raw material directly to kill part microorganism in raw material, reduce the quantity of microorganism, two is that high-power electron beam penetration can make eucaryotic cell structure in fresh spice produce distortion, shrink or break, in cell, tissue fluid more easily oozes out or runs off, the content of Free water increases, moisture when being conducive to drying, to external diffusion, improves the efficiency of heated-air drying; Sectional type hot air drying one is the object that evaporation raw material moisture obtains drying product, two is high-power electron beam irradiation effects to microorganism, in spice, the physiological function of microorganism is subject to destruction in various degree, under the environment of heated-air drying, the microorganism of these physiological functions damage is difficult to repair, in dry run along with temperature raises and moisture reduction, thus play effectively kill pre-irradiation process after the object of microorganism in spice.Realize low dose irradiation by high-energy electron beam irradiation in conjunction with Hot Air Drying and kill microorganism in spice, and improve the efficiency of heated-air drying.
Technical scheme of the present invention: a kind of high-power electron beam controls the processing method of the microorganism of dehydration spice in conjunction with heated-air drying, microorganism in product is killed by utilizing the electronic beam irradiation technology of high-energy electron accelerator and segmented convective airflow drying technology to reach, control the final micro organism quantity of dehydration spice, and improve follow-up spice heated-air drying efficiency.Main process of the present invention is: fresh spice raw material selected go out after foreign material, cleaning and draining, carry out high-energy electron beam irradiation process, after irradiation, to carry out different technical parameters sectional type hot air dry for spice, to be realized controlling dewatering microorganism in spice by high-energy electron beam irradiation process and heated-air drying.
1, pretreatment of raw material: reject foreign matter in fresh spice raw material, obviously rotten raw material, drain with after running water cleaning;
2, high-power electron beam process: 1) drain after spice, uniform spreading is put in metal tray, according to different spice kind proportion, raw material in pallet THICKNESS CONTROL at 5-8cm; 2) high-energy electron accelerator treatment technology parameter: the output energy of electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 400-520mm, scan frequency is 200-420pps, sweep length 600mm, pallet is 5.0-6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage controls at 2-3kGy;
3, segmented convective airflow drying: 1) the first intensification drying stage: baking temperature 80-100 DEG C, drying time 1-1.5h; 2) the second constant rate drying period: baking temperature 70-80 DEG C, drying time 3-5h; 3) the 3rd falling rate drying period: baking temperature 60-70 DEG C, drying time, 3-5h, was finally dried to wet basis moisture content less than 8% in dehydration spice.
Beneficial effect of the present invention: compare with background technology, the present invention adopts high-energy electron beam irradiation and segmented convective airflow drying technology, its outstanding feature is the low dose irradiation sterilization pretreatment of high-power electron beam, in conjunction with follow-up heated-air drying, its outstanding advantages is the dosage greatly reducing electron beam irradiation sterilization, improve the efficiency of spice heated-air drying, effectively can overcome peculiar smell and the quality deterioration phenomenon of the generation of dehydration spice irradiation, product can keep spice peculiar taste, and can long-term storage at normal temperatures.Its beneficial effect concrete manifestation is in the following areas:
1, irradiation dose greatly reduces, first the present invention carries out pre-irradiation to fresh spice raw material, because in fresh spice, moisture content is high, microorganism is in high-moisture percentage situation, electron beam is as more effective in DNA, nucleic acid, enzyme and protein effect to physiological activator in microbial cell, by destroying this active material, thus killing microorganisms or suppress its growth and reproduction ability, containing microorganism D in high-moisture raw material
10be worth relatively low, therefore adopt comparatively low irradiation dose can realize effective sterilizing effect.Electron beam irradiation dosage of the present invention is generally at 2-3kGy, and the spice irradiation dose that usually dewaters is 8-10kGy.In addition, electron beam can suppress or the activity of polyphenol oxidase in the fresh spice of passivation, thus reduces spice enzymatic browning in follow-up dry run, protects the qualities such as final drying product color.
2, during high-moisture percentage spice electron beam irradiation, dosage is evenly distributed, and its X-ray unsymmetry is less than 1.1, and traditional cobalt-60 radiosterilize X-ray unsymmetry is more than 2.0, and Dose distribution homogeneity can directly affect irradiation products quality and sterilization effect thereof.As shown in Figure 1, when as can be seen from the figure the thickness of capsicum is no more than 6.5cm, the absorption distribution of capsicum to beam energy is uniform to the dose distribution map of high-power electron beam process fresh chilli substantially, thus reaches the effect of even sterilizing.
3, the raising of drying efficiency, the present invention makes full use of spice drying curve, adopts corresponding drying parameter to different drying stage, thus improves drying efficiency; In addition, electron beam irradiation can destroy the structure of the cell of spice, cell membrane becomes thinner, laxer or breaks, make ICW easier in external diffusion, free water amount increases, and high-power electron beam can produce certain decomposition to the chemical bond in spice between material simultaneously, moisture and other molecule to be formed closely or stable structure can produce and divide or loosening, make internal moisture easier in external diffusion, thus improve the efficiency of heated-air drying, reduce energy consumption.
Comprehensively discuss, the present invention utilizes high-power electron beam to control the method for microorganism of dehydration spice in conjunction with convective airflow drying, effectively reduce the irradiation dose of product, improve the efficiency of heated-air drying, shorten drying time, reduce energy consumption, thus spice quality of dewatering after ensure that drying, the micro organism quantity controlled in final products makes it be in safe range.
Accompanying drawing explanation
The dose distribution map of Fig. 1 high-power electron beam process fresh chilli.
Detailed description of the invention
Embodiment 1: high-power electron beam is in conjunction with the dry method of the production dehydration capsicum of heated-air drying
Fresh chilli pretreatment, rejects the field trash in fresh feed, obviously rotten capsicum, and with running water cleaning, removing is attached to the foreign matters such as the leaf on its surface, drains afterwards; Capsicum is evenly put into metal tray, pave capsicum THICKNESS CONTROL in pallet and be no more than 8cm, carry out high-energy electron accelerator radiation treatment afterwards, irradiation technique parameter is the output energy 5MeV of electron beam, the distance of high-energy electron beam scanning device and product is 400mm, and scan frequency is 420pps, sweep length 600mm, irradiation pallet is 6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage controls at 2.0kGy.Capsicum after electron beam irradiation carries out three stage atmospheric pressure heated-air dryings, first drying stage parameter is baking temperature 85 ± 5 DEG C, drying time 1.5h, second drying stage parameter is baking temperature 75 ± 5 DEG C, drying time is 3h, 3rd drying stage parameter is baking temperature 65 ± 5 DEG C, and drying time is about 5h, is finally dried to the dry middle wet basis moisture content of dehydration capsicum below 8%.By the microorganism that the capsicum that dewaters after detecting drying is dry, total plate count is 480CFUg
-1, mould and saccharomycete 36CFUg
-1, coliform is less than 3.0MPNg
-1, moisture is 7.2%(wet basis).
Embodiment 2: high-power electron beam is in conjunction with the method for the production dehydration black pepper of heated-air drying
Fresh black pepper pretreatment, the black pepper of pick out field trash in fresh black pepper raw material, obviously rotting, with running water cleaning, removing is attached to the foreign matters such as the leaf on its surface, drains afterwards; After pretreatment, fresh black pepper carries out high-energy electron beam irradiation process, and black pepper is evenly put into metal tray, and black pepper is laid on about THICKNESS CONTROL 5cm in pallet; Carry out high-energy electron accelerator radiation treatment afterwards, irradiation technique parameter is the output energy of electron beam is 10MeV, the distance of high-energy electron beam scanning device and product is 450mm, scan frequency is 200pps, sweep length 600mm, raw material pallet is 5.0m/min in scanner bundle underdrive speed, and electron beam irradiation dosage controls at 3.0kGy.Black pepper grain after electron beam irradiation carries out three stage atmospheric pressure heated-air dryings, first drying stage parameter is baking temperature 95 ± 5 DEG C, drying time 1h, second drying stage parameter is baking temperature 75 ± 5 DEG C, drying time is 4h, 3rd drying stage parameter is baking temperature 65 ± 5 DEG C, and drying time is about 4h, to be finally dried in dehydration black pepper grain wet basis moisture content below 8%.By the microorganism of the black pepper grain that dewaters after detecting drying, total plate count is 370CFUg
-1, mould and saccharomycete 12CFUg
-1, coliform is less than 3.0MPNg
-1, moisture is 6.3%(wet basis).
Embodiment 3: high-power electron beam produces the method for dehydration pepper grain in conjunction with heated-air drying
Fresh Chinese prickly ash pretreatment, picks out field trash in fresh Chinese prickly ash raw material, and running water cleans, and removing is attached to the foreign matters such as the leaf on its surface, drains afterwards.After pretreatment, fresh pepper grain carries out high-energy electron beam irradiation process, and pepper grain is evenly put into metal tray, and pepper grain is laid on thickness in pallet and is no more than 7cm; Carry out high-energy electron accelerator radiation treatment afterwards, irradiation technique parameter is the output energy of electron beam is 8MeV, the distance of high-energy electron beam scanning device and product is 520mm, scan frequency is 390pps, sweep length 600mm, pallet under the scanner transmission speed is 5.6m/min, and electron beam irradiation dosage controls at 2.5kGy.Pepper grain after electron beam irradiation carries out three stage atmospheric pressure heated-air dryings, first drying stage parameter is baking temperature 90 ± 5 DEG C, drying time 1h, second drying stage parameter is baking temperature 75 ± 5 DEG C, drying time is 5h, 3rd drying stage parameter is baking temperature 65 ± 5 DEG C, and drying time is about 3h, be finally dried to dehydration pepper grain in wet basis moisture content below 8%.By the microorganism of the pepper grain that dewaters after detecting drying, total plate count is 420CFUg
-1, mould and saccharomycete 23CFUg
-1, coliform is less than 3.0MPNg
-1, moisture is 6.5%(wet basis).
Claims (2)
1. high-power electron beam controls the processing method of microorganism for dehydration spice in conjunction with heated-air drying, it is characterized in that the main process processed is: fresh spice raw material is selected, clean, drain, high-energy electron beam irradiation, segmented convective airflow drying;
(1) pretreatment of raw material: reject foreign matter and the raw material that obviously rots in fresh spice raw material, drain with after running water cleaning;
(2) high-power electron beam process: the spice after draining, evenly put into metal tray, according to different spice kind proportion, be laid in pallet Raw THICKNESS CONTROL at 5-8cm, high-energy electron beam irradiation treatment technology parameter: the output energy of electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 400-520mm, scan frequency is 200-420pps, sweep length 600mm, pallet is 5.0-6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage controls at 2-3kGy;
(3) segmented convective airflow drying: heated-air drying in three stages: the first drying stage: baking temperature 80-100 DEG C, drying time 1-1.5h; Second drying stage: baking temperature 70-80 DEG C, drying time 3-5h; 3rd drying stage: baking temperature 60-70 DEG C, drying time, 3-5h, was finally dried to wet basis moisture content less than 8% in dehydration spice.
2. high-power electron beam according to claim 1 controls the processing method of the microorganism of dehydration spice in conjunction with heated-air drying, it is characterized in that raw material is common fresh spice.
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| CN108783384A (en) * | 2018-05-17 | 2018-11-13 | 中国农业大学 | A kind of drying and processing method of tsaoko |
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| CN109380503A (en) * | 2018-09-20 | 2019-02-26 | 天津科技大学 | A method of it is guaranteed the quality using electron beam irradiation to rice bran |
| CN109271712A (en) * | 2018-09-25 | 2019-01-25 | 北京石油化工学院 | A kind of Moisture Method during segmented is dry |
| CN110089716B (en) * | 2019-01-28 | 2022-05-27 | 海南海垦胡椒产业股份有限公司 | Gradient drying method for white pepper |
| CN112493390B (en) * | 2020-11-28 | 2023-10-17 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method of seasoning powder |
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| JPS61115463A (en) * | 1984-11-11 | 1986-06-03 | Kagome Kk | Preparation of aseptic pasty spice |
| CN102860349A (en) * | 2011-07-08 | 2013-01-09 | 赛王(泰州)辐射技术应用有限公司 | Dehydrated vegetable irradiation sterilization method |
| CN103202327A (en) * | 2013-04-07 | 2013-07-17 | 江苏大学 | Catalytic infrared radiation and subsequent insulated sterilization method of dehydrated spinach |
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| JP2012139185A (en) * | 2010-12-30 | 2012-07-26 | Taiyu Shinko Kosha:Kk | Method for producing hop spice |
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| JPS61115463A (en) * | 1984-11-11 | 1986-06-03 | Kagome Kk | Preparation of aseptic pasty spice |
| CN102860349A (en) * | 2011-07-08 | 2013-01-09 | 赛王(泰州)辐射技术应用有限公司 | Dehydrated vegetable irradiation sterilization method |
| CN103202327A (en) * | 2013-04-07 | 2013-07-17 | 江苏大学 | Catalytic infrared radiation and subsequent insulated sterilization method of dehydrated spinach |
Non-Patent Citations (1)
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| 香辛料中微生物在高能电子加速器下的D10值研究;马俊等;《保鲜与加工》;20130131;第13卷(第1期);第40-44页 * |
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| CN108783384A (en) * | 2018-05-17 | 2018-11-13 | 中国农业大学 | A kind of drying and processing method of tsaoko |
| CN108783384B (en) * | 2018-05-17 | 2021-08-13 | 中国农业大学 | Method for drying and processing amomum tsao-ko |
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