CN104172076A - Fresh anise fruit processing method - Google Patents
Fresh anise fruit processing method Download PDFInfo
- Publication number
- CN104172076A CN104172076A CN201410409121.1A CN201410409121A CN104172076A CN 104172076 A CN104172076 A CN 104172076A CN 201410409121 A CN201410409121 A CN 201410409121A CN 104172076 A CN104172076 A CN 104172076A
- Authority
- CN
- China
- Prior art keywords
- anistree
- fresh
- anise fruit
- processing
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Abstract
The invention discloses a fresh anise fruit processing method, belonging to the technical field of agricultural byproduct processing. The method specifically comprises the following steps: washing, throw-drying, stoving and packaging. By adopting the fresh anise fruit processing method, the problems that conventional fresh anise fruit processing is easy to be affected by weather, the aromatic oil content is low and the mechanical degree is low are effectively solved. The fresh anise fruit processing method has the beneficial effects that the process is not affected by whether, high in mechanical degree, rapid in working efficiency and short in processing period, that is, the processing period is only about 10 hours, the aromatic oil content is 10.5-10.9 percent, the aromatic oil content is 1.2-2.7 percent higher than that of dried anise fruit obtained by using a conventional method, and the quality of the dried anise fruit is improved.
Description
Technical field
The present invention relates to octagonal fruit processing, be specifically related to a kind of anistree fresh fruit processing method, belong to agricultural byproducts processing technical field.
Background technology
Anise is named again Chinese anise, and anise is the ripening fruits of Magnoliacea plant Chinese anise, cures mainly cold hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness etc.The flavoring that Ye Shi China people like, be divided into spring fruit and the autumn two kinds of fruits, the spring fruit conventionally only account for 20% of annual production, the autumn really accounts for 80%, the spring be really annual 3-4 month maturation, the autumn is really in maturation in 9～October.
At present, three kinds of methods of the main employing of anistree fresh fruit processing in production, be that the sun dries, completes and dry and firewood oven drying method, the major defect one of these three kinds of processing methods is that the cycle is long, generally need 3～5 days, the 2nd, so material consumes greatly, and the 3rd, process is subject to weather effect, if meet rainy weather in process, can make octagonal fruit go bad, rot.
Summary of the invention
goal of the invention:according to the defect of prior art, the invention provides a kind of method of anistree fresh fruit processing, can improve anistree product quality, and avoid rainy weather to cause the rotten of anistree fresh fruit to rot, make Fructus Anisi Stellati dried fruit finished product reach commercial quality requirement.
technical scheme:for solving the problem of prior art, the present invention by the following technical solutions:
1, clean: the anistree fresh fruit of adopting is back placed in to clear water and cleans up, remove impurity;
2, dry: the anistree fresh fruit after cleaning is put into drier spin-dry and after 5～8 minutes, take out;
3, dry: dryer is heated to 93 ℃～98 ℃, add anistree fresh fruit after 12～13 minutes, adjust the temperature to 55 ℃～58 ℃, constant temperature be dried as finished product for 9～10 hours.
beneficial effect: mountain area, Illicium South Subtropical Area of China seeds, mountain area cloud and mist is many, and rainwater is many, the annual octagonal fruit harvest season all meets rainy weather in various degree, octagonal fruit Chang Yin has little time processing and rotten rotting, and the present invention processes anistree fresh fruit weatherproof, and mechanization degree is high, work efficiency is high, process-cycle is short, only needs about 10 hours, and aromatic-oil content reaches 10.5～10.9%, the Fructus Anisi Stellati dried fruit aromatic-oil content that obtains than tradition processing is many 1.2%～2.7%, has improved Fructus Anisi Stellati dried fruit quality.
The specific embodiment:
Be that a step illustrates technical scheme of the present invention, two specific embodiments are provided.
Embodiment 1: the anistree spring really processes
1, gather: in 3～April, when octagonal fruit is by cyan flavescence look and while falling earthward voluntarily, just to picking up under Chinese anise, get back,
2, clean: the anistree fresh fruit of adopting is back placed in to clear water and cleans up, remove impurity;
3, dry: the anistree fresh fruit after cleaning is put into drier spin-dry and after 5 minutes, take out;
4, dry: dryer is heated to 93 ℃～98 ℃, add anistree fresh fruit after 12 minutes, adjust the temperature to 55 ℃～57 ℃, constant temperature be dried as finished product for 9 hours.
Broken mouthful of rate 7.985% of Fructus Anisi Stellati dried fruit that this processing obtains, moisture 10.265%, aromatic-oil content 10.6%, 9 hours 20 minutes used time.
Embodiment 1: the anistree autumn really processes
1, gather: in 9～October, when octagonal fruit, can gather during by cyan flavescence look, the method for taking people to climb up a tree to gather;
2, clean: the anistree fresh fruit of adopting is back placed in to clear water and cleans up, remove impurity;
3, dry: the anistree fresh fruit after cleaning is put into drier spin-dry and after 8 minutes, take out;
4, dry: dryer is heated to 93 ℃～98 ℃, add anistree fresh fruit after 12 minutes, adjust the temperature to 55 ℃～58 ℃, constant temperature be dried as finished product for 10 hours.
After measured, broken mouthful of rate 8.653% of Fructus Anisi Stellati dried fruit that this processing obtains, moisture 9.982%, aromatic-oil content 10.8%, 10 hours 25 minutes used time.
Claims (1)
1. an anistree fresh fruit processing method, is characterized in that comprising the following steps: (1) is cleaned: the anistree fresh fruit of adopting is back placed in to clear water and cleans up, remove impurity; (2) dry: the anistree fresh fruit after cleaning is put into drier spin-dry and after 5～8 minutes, take out; (3) dry: dryer is heated to 93 ℃～98 ℃, add anistree fresh fruit after 12～13 minutes, adjust the temperature to 55 ℃～58 ℃, constant temperature be dried as finished product for 9～10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410409121.1A CN104172076A (en) | 2014-08-20 | 2014-08-20 | Fresh anise fruit processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410409121.1A CN104172076A (en) | 2014-08-20 | 2014-08-20 | Fresh anise fruit processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172076A true CN104172076A (en) | 2014-12-03 |
Family
ID=51953642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410409121.1A Pending CN104172076A (en) | 2014-08-20 | 2014-08-20 | Fresh anise fruit processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172076A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950982A (en) * | 2017-12-28 | 2018-04-24 | 广西壮族自治区药用植物园 | A kind of habitat processing method of Chinese anise |
| CN112539638A (en) * | 2020-12-22 | 2021-03-23 | 广西南宁墨子新能源有限公司 | Anise drying and cell sap extraction equipment and process |
| CN115031496A (en) * | 2022-06-01 | 2022-09-09 | 玉林师范学院 | Vacuum drying method of star anise |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201422372Y (en) * | 2009-06-09 | 2010-03-17 | 佛冈县求实机械有限公司 | Octagonal box type grain drying machine |
-
2014
- 2014-08-20 CN CN201410409121.1A patent/CN104172076A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201422372Y (en) * | 2009-06-09 | 2010-03-17 | 佛冈县求实机械有限公司 | Octagonal box type grain drying machine |
Non-Patent Citations (1)
| Title |
|---|
| 刘永华等: "八角机械烘干试验", 《云南热作科技》, vol. 22, no. 3, 31 December 1999 (1999-12-31) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950982A (en) * | 2017-12-28 | 2018-04-24 | 广西壮族自治区药用植物园 | A kind of habitat processing method of Chinese anise |
| CN112539638A (en) * | 2020-12-22 | 2021-03-23 | 广西南宁墨子新能源有限公司 | Anise drying and cell sap extraction equipment and process |
| CN115031496A (en) * | 2022-06-01 | 2022-09-09 | 玉林师范学院 | Vacuum drying method of star anise |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |