CN104187467A - Preparation method and application method of portulaca oleracea fine powder - Google Patents

Abstract

The invention discloses a preparation method and a use method of purslane fine powder. The preparation method includes washing, drying water vapor, cutting, drying, sterilization, crushing and screening, and the key point is that high-temperature steaming treatment is eliminated The processing steps of the fresh purslane herb require that the fresh purslane herb dried with water vapor be dried by a baking machine at 60-80°C. The usage method of the purslane fine powder includes: being used as a nutritional drink; being added to food as a food additive; being used as an auxiliary food for regulating blood sugar and blood fat. The method of the invention does not use high-temperature steaming to treat the fresh purslane grass, retains the active ingredients of the plant to the greatest extent, and improves the effect of scientifically using the plants; it not only ensures the protection of the active ingredients in the fresh purslane grass baking process, but also ensures Purslane fine powder moss green and clear fragrance. After long-term consumption, users can restore physical strength and enhance immunity, and have great market application value and edible value.

Description

Preparation method and application method of purslane fine powder

the

technical field

The invention relates to a processing method of purslane, in particular to a preparation method of purslane powder and a method for using the same.

Background technique

  The common name of purslane is longevity vegetable. The growth habit of purslane likes farmyard manure, and it is not suitable for the growth environment of chemical fertilizers. It has natural green environmental protection and non-polluting quality. It is a relatively common herb in the country. It is rich in flavonoids, polysaccharides, vitamin C, vitamin E, etc. It has various effects such as improving human immunity, lowering blood sugar and fat, antibacterial and anti-inflammatory, anti-aging, and diuretic. In particular, some folks in Jiangsu and Hubei have achieved remarkable results in treating diabetes with the secret recipe of purslane.

Purslane is an agricultural plant, the planting technology is easy to master, and it is easy to guide farmers to develop. Purslane grows in many provinces and cities across the country, and has a large planting range. It can grow at an altitude of 300-800 meters. It can grow three to four seasons a year (from April to October in the lunar calendar), the growth cycle matures in about 2 months, and the yield per mu can reach more than 4,000 catties.

The growth characteristics of purslane have created its green and pollution-free food quality, likes sunshine, strong vitality, likes farm manure, resists chemical fertilizer soil growth environment, and is not easy to grow under the shade of tall plants. Because purslane has better medicinal and health effects, it has been widely used in health care, medicine, food, vegetable processing and other fields.

The processing methods of the rough processing of purslane are as follows: harvest and wash, steam or scald at high temperature, then expose to the sun or dry, use (edible), decoct the dry product in water or drink it in boiled water after grinding.

Objectively, the existing technology has the following deficiencies:

①In the process of harvesting and processing, steaming at high temperature before drying (drying) will objectively damage and lose the active ingredients of plant nutrition (drugs), and reduce the effect of plant nutrition (drugs);

②Although the crude purslane made by traditional methods is ground into powder for consumption, the color is not fresh and the smell is very strong, which is not liked by consumers;

③At present, the roughly processed dry products provided by the vegetable market and traditional Chinese pharmacy are consumed by people. When they are decocted in clear water or soaked in boiling water, there will be residues. People do not eat the residues in habit, which objectively causes the secondary effect of plant (medicinal) ingredients. secondary loss and environmental pollution;

④ Roughly processed dry products are not convenient for different consumer groups to carry and use;

⑤ It is not convenient for different consumer groups to scientifically control the dosage.

In view of the above deficiencies, the present invention focuses on changing the deficiencies of the traditional method of "using high-temperature steaming to process dry products to lose medicinal properties and nutritional components" and "grinding into powder for consumption, but the color is not fresh and the peculiar smell is very strong, which consumers do not like". Keep the active ingredients of plants to the greatest extent and improve the effect of scientific use of plants.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a preparation method of purslane fine powder. This method removes the processing steps of purslane by steaming and scalding at high temperature, and puts forward strict requirements on fresh products not to be cut and stacked, cut and baked immediately, baking temperature, and baking time limit, so as to retain the active ingredients of the plant to the greatest extent and improve The effect of using plants scientifically.

In order to solve the above problems, the technical solution adopted by the present invention is:

The preparation method of purslane fine powder comprises the following steps:

(1) Rinse: wash off the dirt and sundries on the newly harvested purslane fresh grass plants to keep the purslane fresh grass plants clean;

(2) Dry the water vapor: put the purslane fresh grass obtained in the previous step on a clean and hygienic bamboo mat or a place that can ensure cleanliness, and dry the moisture attached to the surface of the purslane fresh grass;

(3) Cutting: put the purslane fresh grass obtained in the previous step into a clean and hygienic knife-roller grass cutter, and cut the dried purslane fresh grass into 1-3cm long strips ; It is required that the cut purslane fresh grass should be cut and baked immediately, and should not be stacked, which ensures the fine pink color of purslane in the finishing process, the color is moss green, the smell is fragrant, and the effect of brewing and eating is good. The fundamental boundaries of innovative preparation methods;

(4) Drying: Put the purslane fresh grass obtained in the previous step into the 80-type greening roaster to dry; the roaster roasts the purslane fresh grass until dry, and the temperature is controlled at 60-80 degrees Celsius , the time is limited to about 2 hours; the moisture content of the crude dry product of purslane obtained after roasting and drying is 7% to 9%; it is required to dry the purslane in a baking machine at 60 to 80 degrees Celsius to ensure The high-efficiency drying of purslane eliminates the processing steps of high-temperature steaming and scalding purslane, ensures the efficient retention of active ingredients in purslane, and improves the edible nutrition and medicinal value of purslane powder.

(5) Sterilization and disinfection: Put the crude dry product of purslane obtained in the previous step into the ultraviolet sterilization chamber for sterilization and disinfection; the ultraviolet lamp is used as the sterilization equipment in the ultraviolet sterilization chamber; in the sterilization step, the crude purslane dried The dry products are placed in the special bamboo or wooden facilities in the ultraviolet sterilization room, and the ultraviolet radiation is sterilized in all directions, which can effectively kill the viruses and microorganisms on the crude dried purslane plants, and ensure the quality and quality of the purslane fine powder products. Sterile; sterilization time is 5 to 10 minutes;

(6) Pulverization: Put the crude dry product of purslane obtained from the sterilization and disinfection in the previous step into a sealed medicinal material seasoning high-speed pulverizer or a model BXY-1218 stainless steel mill to pulverize to obtain powdery materials. The fineness of the fine powder is about 100 mesh, and the processing conditions require a clean, hygienic and pollution-free environment. When grinding with a stainless steel mill, it is required to cover the powder outlet with a sealed food bag to avoid loose powder all over the room.

(7) Sieving: Put the powdered material obtained in the previous step into a vibrating sieving machine for sieving to obtain purslane fine powder with a particle size of less than 20 microns, which is the purslane fine powder product; the particle size is greater than 20 microns The purslane powder is re-added into the pulverizer in step (6) for further crushing and subsequent sieving to obtain the purslane fine powder product of the required quality. Purslane fine powder prepared in this way is mossy green in pink color, has a delicate smell, and tastes good when taken after brewing. As a natural food regulator, it can have a better edible nutritional effect, and the purslane fine powder retains all the effective ingredients of purslane to the greatest extent. ingredients, greatly improving the utilization rate of purslane and the effect of purslane powder.

Preferably, the drying temperature in step (3) is 62-70 degrees Celsius.

Preferably, the drying temperature in step (3) is 65-67 degrees Celsius. Many tests have proved that the drying temperature of 65-67 degrees Celsius can ensure that the purslane can maximize the drying speed without damaging the active ingredients.

Preferably, the moisture content of the dried purslane obtained after drying in step (3) is 8% to 8.5%. Such a water content can ensure the maximum retention of the active ingredients in the purslane, and makes the water content of the purslane lower, ensuring the best preservation effect and longer storage period of the purslane fine powder.

The use of purslane powder includes:

(1) As a nutritional drink, take 2-3 grams of purslane powder before meals every day and drink it with boiled water; (2) Add it to food as a food additive;

(3) As an auxiliary food for regulating blood sugar and blood lipids, directly ingest 3-5 grams of purslane powder and take it with boiled water.

In this way, the method of direct addition or ingestion can ensure the efficient utilization of the active ingredients of purslane.

Advantage of the present invention and beneficial effect are:

①The preparation method of the present invention reduces the high-temperature steaming process, simplifies the process, avoids the loss of the active ingredients of the purslane plant, and improves the quality of the crude product; the regulation of the baking time limit and the instant cutting of the purslane fresh grass That is, the requirements of baking and no stacking have drawn a fundamental boundary between traditional processing methods and innovative preparation methods.

②The purslane powder that has appeared on the market is mostly formula granules or mask powder, and its main therapeutic function is to clear away heat and detoxify. While being different from the decoction method in the prior art, the method of grinding into powder is used for reference, and the loss of nutrients and medicinal effects of purslane in the high-temperature steaming process can be fully reduced. Grinding into fine powder not only improves the precision of the finished product, but also reduces the cost of packaging, transportation and storage, and provides the possibility for mass production.

③The present invention refines the crude product into fine powder, that is, purslane fine powder, which not only solves the problem that the rough product takes a long time to suffer, and the nutritional juice for food (drinking) cannot be fully used, but also provides convenience for scientific control and perennial consumption. method, and avoid the environmental pollution caused by (food, drink) medicinal torment drug dumping residue.

④ Purslane fine powder is beneficial to enter the daily diet and health care system or as a health-care and nutritional food additive.

⑤ Purslane fine powder is a green and environmentally friendly food. Long-term consumption has no side effects on the human body, and it is especially beneficial to improve the prevention of diabetic complications.

Detailed ways

The following examples further illustrate the invention.

Example 1

The present invention adopts technical scheme to be the preparation method of purslane fine powder, comprises the following steps:

(1) Rinse: Rinse the newly harvested purslane to remove weeds;

(2) Dry the water vapor, put the purslane fresh grass obtained in the previous step on a clean and hygienic bamboo mat or a place that can ensure cleanliness, and dry the moisture attached to the surface of the purslane fresh grass;

(3) Cutting: put the purslane fresh grass obtained in the previous step into a clean and hygienic knife-roller grass cutter, and cut the dried purslane fresh grass into 1-3cm long strips , it is required that the cut purslane fresh grass should be cut and baked immediately, and should not be stacked;

(4) Drying: put the purslane fresh grass cut in the previous step into the 80-type greening roaster to dry; the dryer bakes the purslane fresh grass until dry, the temperature is controlled at 66 degrees Celsius, and the time is For 2 hours; the rough dry product moisture content of purslane obtained after drying is 8%;

(5) Sterilization, put the crude dry product of purslane obtained in the previous step into the ultraviolet sterilization chamber for sterilization and disinfection; the ultraviolet lamp is used as the sterilization equipment in the ultraviolet sterilization chamber; the crude dry product of purslane is placed in the sterilization step In the ultraviolet sterilization room, ultraviolet radiation sterilization is carried out in all directions to effectively kill the virus and microorganisms of the crude dried purslane product and ensure the quality and sterility of the purslane fine powder product; the sterilization time is 8 minutes;

(6) Pulverization: Put the crude dry product of purslane obtained in the previous step into a sealed medicinal material seasoning high-speed pulverizer to pulverize to obtain a powder material. The fineness of the fine powder is about 100 mesh, and the processing conditions require a clean, hygienic and pollution-free environment. When grinding with a stainless steel mill, it is required to seal the powder outlet to avoid loose powder in the room.

(7) Sieving: Put the powdered material obtained in the previous step into a vibrating sieving machine for sieving to obtain purslane fine powder with a particle size of less than 20 microns, which is the purslane fine powder product; the particle size is greater than 20 microns The purslane powder is added back into the pulverizer in step (6) for further crushing and subsequent sieving to obtain purslane fine powder product of required quality.

Finally, it should be noted that obviously, the above-mentioned embodiments are only examples for clearly illustrating the present invention, rather than limiting the implementation. For those of ordinary skill in the art, other changes or changes in different forms can be made on the basis of the above description. It is not necessary and impossible to exhaustively list all the implementation manners here. However, the obvious changes or variations derived therefrom are still within the protection scope of the present invention.

Claims (5)

1. the preparation method of purslane fine powder, is characterized in that, comprises the following steps:

(1) rinse: the fresh grass of the purslane of newly adopting is removed to weeds, rinsed well;

(2) dry steam: the fresh grass of gained purslane after upper step processing is placed on to clean hygiene Mie Pads and maybe can guarantees, on the place of clean hygiene, to dry the moisture of the fresh careless surface attachment of purslane;

(3) cut: the fresh grass of gained purslane after upper step processing is put into the knife roller type chaffcutter of clean hygiene, the fresh grass of the purslane of drying steam is cut into the long strip material of 1～3cm, require the fresh grass of purslane cutting to cut i.e. baking, must not be stacking;

(4) dry: it is dry that the fresh grass of purslane after upper step is cut is put into the baking machine baking that completes; The fresh grass of dryer baking purslane is to dry, and temperature is controlled at 60～80 degrees Celsius, and the time is 1.5～2.5 hours; The rough dry product moisture of purslane obtaining after dry is 7%～9%;

(5) sterilizing: the rough dry product of purslane that upper step baking is obtained is put into the sterilization of ultraviolet-sterilization indoor sterilization; The indoor employing uviol lamp of ultraviolet-sterilization is as disinfection equipment; In sterilizing step, the rough dry product of purslane is positioned in ultraviolet-sterilization indoor thin bamboo strip tool or wooden facility, comprehensively carries out ultraviolet irradiation sterilization to kill except virus and microorganism on the rough dry product plant of purslane; Sterilizing time is 5 to 10 minutes;

(6) pulverize: the rough dry product of the purslane of upper step gained is put into sealed high speed disintegrating machine or stainless steel mill is pulverized, obtain dusty material; Processing conditions requires clean environment health pollution-free; When pure with stainless steel abrasive dust, require meal outlet sealing;

(7) screening: upper step gained dusty material is put into laboratory sifter and sieve, obtain the purslane fine powder that particle diameter is less than 20 microns, be purslane fine powder product; Particle diameter is greater than to be pulverized in the pulverizer that the purslane powder of 20 microns rejoins (6) step and purslane fine powder product is obtained in follow-up screening processing again.

2. preparation method as claimed in claim 1, is characterized in that, the baking temperature in step (4) is 62～70 degrees Celsius.

3. preparation method as claimed in claim 2, is characterized in that, the baking temperature in step (4) is 65～67 degrees Celsius.

4. preparation method as claimed in claim 1, is characterized in that, the moisture of the dry product purslane obtaining after dry in step (4) is 8%～8.5%.

5. the using method of the purslane fine powder that the arbitrary described preparation method of claim 1 to 4 obtains, is characterized in that, using method comprises: (1), as nutritious drink, absorbs 2～3 grams of boiling water Instant Drinks of purslane fine powder every day before the meal; (2) add and in food, be used as food additives; (3) with the accesary foods that makes adjustments blood pressure and blood lipoid, directly absorb 3～5 grams of boiling water of purslane fine powder and take after mixing it with water.