CN104621557A - Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology - Google Patents
Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology Download PDFInfo
- Publication number
- CN104621557A CN104621557A CN201510015932.8A CN201510015932A CN104621557A CN 104621557 A CN104621557 A CN 104621557A CN 201510015932 A CN201510015932 A CN 201510015932A CN 104621557 A CN104621557 A CN 104621557A
- Authority
- CN
- China
- Prior art keywords
- sweet osmanthus
- lower temperature
- vacuum
- osmanthus
- sulphur
- 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.)
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- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000019082 Osmanthus Nutrition 0.000 title abstract 7
- 241000333181 Osmanthus Species 0.000 title abstract 7
- 238000001291 vacuum drying Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 244000242564 Osmanthus fragrans Species 0.000 claims description 70
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 70
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 25
- 239000005864 Sulphur Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002932 luster Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000000109 continuous material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
-
- 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
Abstract
The invention discloses a method for producing sulfur-free dried osmanthus by using a low-temperature vacuum drying technology. The method comprises the following steps: (1) picking up osmanthus; (2) selecting; (3) putting on a tray; (4) performing low-temperature vacuum drying; (5) grading; and (6) packaging, storing and checking, wherein the low-temperature vacuum drying operation in the step (4) is finished in two steps, namely, firstly, drying the osmanthus for 1-2 hours under the conditions of the vacuum degree of 0.075-0.098MPa and the temperature of 35-45 DEG C; and secondly, adjusting the vacuum degree to 0.07-0.08MPa and drying for 1-2 hours under the condition of the temperature of 25-40 DEG C until the moisture content of the osmanthus is 1-3 percent. The invention belongs to the field of deep processing of agricultural products, sulfur-free production of the dried osmanthus is realized, the color and aroma of the osmanthus can be maintained, and the manufacturing method is simple and is suitable for large-scale industrial production.
Description
Technical field
The present invention relates to a kind of vacuum dehydrating at lower temperature technology to produce without the dry method of sulphur sweet osmanthus, belong to the deep process technology field of agricultural product.
Background technology
Sweet osmanthus does, and be the dry end that sweet osmanthus is made, warm in nature, taste is pungent, there is stomach invigorating, reduce phlegm, promote the production of body fluid, the removing toxic substances of the loose stasis of blood, flat tripe, dispelling fatigue, quench, removing foul breath effect, can enter tea, pharmacy, do fragrance raw material, be one of indispensable natural perfume material of many food.
At present, the sweet osmanthus of commercial type does, and is mostly that sulphur is smoked rear baking and obtained, is called as " having sulphur sweet osmanthus to do ".Employing sulphur is smoked, and effectively can process the problem that the dry irregular colour of sweet osmanthus, gloss are bad, and sulphur cost compare is low.Can cure the disease although sulphur is a herb, but poisonous, main containing heavy metal noxious materials such as lead, arsenic, smoke in process and these Toxics can be made to be attached in sweet osmanthus, long-term edible can produce harm to respiratory system and liver, kidney, allow people's slow poisoning, even carcinogenic.If the retailer of some evil minds adopts industrial sulphur, harm can be larger.Therefore, existing sulphur smokes the obtained sweet osmanthus dryed product sulfur content severe overweight of baking technology, is especially not suitable for for raw-food material.
Vacuum dehydrating at lower temperature technology is that the continuous material high to moisture content dehydrates under vacuum and low temperature state, the technological parameter such as the temperature of material, moisture content, time can be adjusted and control, drying materials can be prevented excessive or not enough, after can ensureing material baking, original color, nutrition and quality are substantially constant, and are convenient to storage, transport and sell.This technology has that treating capacity is large, precipitation range is high, automatic display, warning, flexible operation, the advantage such as easy to use.At present, vacuum dehydrating at lower temperature technology has been widely used in the industries such as food, pharmacy, chemical industry, but not yet has and be applied to the report that sweet osmanthus does production.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of vacuum dehydrating at lower temperature technology to produce without the dry method of sulphur sweet osmanthus, has both achieved dry the producing without sulphur of sweet osmanthus, and has maintained again color and luster and the fragrance of sweet osmanthus.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus, comprises following processing step: (1) sweet osmanthus is plucked; (2) select; (3) sabot; (4) vacuum dehydrating at lower temperature; (5) classification; (6) pack, store and inspection; Wherein, the vacuum dehydrating at lower temperature described in step (4) completes in two steps, the first step by sweet osmanthus first under the condition of vacuum 0.075 ~ 0.098MPa, temperature 35 ~ 45 DEG C, dry 1 ~ 2 hour; Vacuum is adjusted to 0.07 ~ 0.08MPa by second step, and under the condition of temperature 25 ~ 40 DEG C, dry 1 ~ 2 hour is 1 ~ 3% to sweet osmanthus moisture content.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the drying in step (4) the described first step and described second step adopts microwave or steam drying, and described microwave power is 28 kilowatts, and described steam pressure is 0.04MPa.
Further, the temperature of step (4) the described first step is 45 DEG C, and the temperature of described second step is 30 DEG C.
Further, the sweet osmanthus harvesting described in step (1) is the fresh sweet osmanthus of harvesting is raw material.
Further, selecting described in step (2) is selected by the fresh sweet osmanthus that step (1) is plucked to remove impurity, such as leaf, branch, earth.
Further, the sabot described in step (3), is that the sweet osmanthus of step (2) select is spread out into individual layer, is uniformly distributed on material tray, then is placed in vacuum low-temperature dryer by material tray, shut door.
Further, the classification described in step (5), be by step (4) vacuum dehydrating at lower temperature after sweet osmanthus by flower shape, color and luster classification.
Further, the packaging described in step (6), storage and inspection, be by step (5) classification after sweet osmanthus, carry out packing, store and checking, namely obtain product.
The invention has the beneficial effects as follows:
1, the present invention is under vacuum and low temperature condition, and microwave and steam two kinds of methods can be taked to carry out drying to fresh sweet osmanthus, the product quality obtained by two kinds of methods is consistent.Adopt microwave drying, production efficiency is relatively high, and adopts steam drying, relatively more energy-conserving and environment-protective, according to the concrete condition of manufacturing enterprise, can adopt different drying means flexibly.
2, the present invention is to the whole dry run of fresh sweet osmanthus, is all to complete under the environment of vacuum, low temperature, effectively can preserve the various active ingredients of raw material, reaches again dry object of protecting look.Adopt the sweet osmanthus dryed product that the present invention obtains, fragrance is naturally light, and good taste is pure and fresh, and not containing sulphur, environment friendly and pollution-free.
3, preparation method of the present invention is simple, wide market, is applicable to industrial scale and produces.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
Vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus, comprises following processing step:
(1) sweet osmanthus is plucked: plucking fresh sweet osmanthus is raw material;
(2) select: the fresh sweet osmanthus that step (1) is plucked is selected and removes impurity, such as leaf, branch, earth;
(3) sabot: the sweet osmanthus of step (2) select is spread out into individual layer, is uniformly distributed on material tray, then material tray is placed in vacuum low-temperature dryer, shut door;
(4) vacuum dehydrating at lower temperature: complete in two steps, the first step by sweet osmanthus first under the condition of vacuum 0.075MPa, temperature 35 DEG C, microwave power 28 kilowatts, dry 2 hours; Vacuum is adjusted to 0.07MPa by second step, and under the condition of temperature 25 DEG C, microwave power 28 kilowatts, dry 2 hours is 1 ~ 3% to sweet osmanthus moisture content;
(5) classification: by the sweet osmanthus after step (4) vacuum dehydrating at lower temperature by flower shape, color and luster classification;
(6) pack, store, check into finished product: by the sweet osmanthus after step (5) classification, undertaken packing, store and checking by the general processing technology of producing dried product, namely obtain product.
Embodiment 2
Vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus, comprises following processing step:
(1) sweet osmanthus is plucked: plucking fresh sweet osmanthus is raw material;
(2) select: the fresh sweet osmanthus that step (1) is plucked is selected and removes impurity, such as leaf, branch, earth;
(3) sabot: the sweet osmanthus of step (2) select is spread out into individual layer, is uniformly distributed on material tray, then material tray is placed in vacuum low-temperature dryer, shut door;
(4) vacuum dehydrating at lower temperature: complete in two steps, the first step by sweet osmanthus first under the condition of vacuum 0.098MPa, temperature 45 C, steam pressure 0.04MPa, dry 1 hour; Vacuum is adjusted to 0.08MPa by second step, and under temperature 40 DEG C, steam pressure are the condition of 0.04MPa, dry 1 hour is 1 ~ 3% to sweet osmanthus moisture content;
(5) classification: by the sweet osmanthus after step (4) vacuum dehydrating at lower temperature by flower shape, color and luster classification;
(6) pack, store, check into finished product: by the sweet osmanthus after step (5) classification, undertaken packing, store and checking by the general processing technology of producing dried product, namely obtain product.
Embodiment 3
Vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus, comprises following processing step:
(1) sweet osmanthus is plucked: plucking fresh sweet osmanthus is raw material;
(2) select: the fresh sweet osmanthus that step (1) is plucked is selected and removes impurity, such as leaf, branch, earth;
(3) sabot: the sweet osmanthus of step (2) select is spread out into individual layer, is uniformly distributed on material tray, then material tray is placed in vacuum low-temperature dryer, shut door;
(4) vacuum dehydrating at lower temperature: complete in two steps, the first step by sweet osmanthus first under the condition of vacuum 0.085MPa, temperature 40 DEG C, microwave power 28 kilowatts, dry 1.5 hours; Vacuum is adjusted to 0.075MPa by second step, and under the condition of temperature 30 DEG C, microwave power 28 kilowatts, dry 1.5 hours is 1 ~ 3% to sweet osmanthus moisture content;
(5) classification: by the sweet osmanthus after step (4) vacuum dehydrating at lower temperature by flower shape, color and luster classification;
(6) pack, store, check into finished product: by the sweet osmanthus after step (5) classification, undertaken packing, store and checking by the general processing technology of producing dried product, namely obtain product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, comprises following processing step: (1) sweet osmanthus is plucked; (2) select; (3) sabot; (4) vacuum dehydrating at lower temperature; (5) classification; (6) pack, store and inspection; Wherein, the vacuum dehydrating at lower temperature described in step (4) completes in two steps, the first step by sweet osmanthus first under the condition of vacuum 0.075 ~ 0.098MPa, temperature 35 ~ 45 DEG C, dry 1 ~ 2 hour; Vacuum is adjusted to 0.07 ~ 0.08MPa by second step, and under the condition of temperature 25 ~ 40 DEG C, dry 1 ~ 2 hour is 1 ~ 3% to sweet osmanthus moisture content.
2. a kind of vacuum dehydrating at lower temperature technology according to claim 1 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, drying in step (4) the described first step and described second step adopts microwave or steam drying, described microwave power is 28 kilowatts, and described steam pressure is 0.04MPa.
3. a kind of vacuum dehydrating at lower temperature technology according to claim 1 is produced without the dry method of sulphur sweet osmanthus, and it is characterized in that, the temperature of step (4) the described first step is 45 DEG C, and the temperature of described second step is 30 DEG C.
4. a kind of vacuum dehydrating at lower temperature technology according to any one of claims 1 to 3 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, the sweet osmanthus described in step (1) is plucked, and be the fresh sweet osmanthus of harvesting is raw material.
5. a kind of vacuum dehydrating at lower temperature technology according to claim 4 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, selecting described in step (2) is selected by the fresh sweet osmanthus that step (1) is plucked to remove leaf, branch, earth.
6. a kind of vacuum dehydrating at lower temperature technology according to claim 5 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, sabot described in step (3), that the sweet osmanthus of step (2) select is spread out into individual layer, be uniformly distributed on material tray, again material tray is placed in vacuum low-temperature dryer, shuts door.
7. a kind of vacuum dehydrating at lower temperature technology according to any one of claims 1 to 3 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, classification described in step (5), be by step (4) vacuum dehydrating at lower temperature after sweet osmanthus by flower shape, color and luster classification.
8. a kind of vacuum dehydrating at lower temperature technology according to claim 7 is produced without the dry method of sulphur sweet osmanthus, it is characterized in that, the packaging described in step (6), storage and inspection, be by step (5) classification after sweet osmanthus, carry out packing, store and checking, namely obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015932.8A CN104621557A (en) | 2015-01-13 | 2015-01-13 | Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510015932.8A CN104621557A (en) | 2015-01-13 | 2015-01-13 | Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology |
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| CN104621557A true CN104621557A (en) | 2015-05-20 |
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| CN201510015932.8A Pending CN104621557A (en) | 2015-01-13 | 2015-01-13 | Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology |
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| CN (1) | CN104621557A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991097A (en) * | 2018-07-11 | 2018-12-14 | 兴佳实业(河源)有限公司 | A kind of Dehydrated Vegetable Processing technique |
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| CN1757311A (en) * | 2005-09-10 | 2006-04-12 | 江南大学 | Method for comprehensive utilization of fragrans by using special flavour improvement enzyme |
| KR100663948B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Vegetables beverage and manufacturing method thereof |
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| CN101904460A (en) * | 2010-08-05 | 2010-12-08 | 吕焱 | Preparation method for organic dried sweet-scented osmanthus and product |
| CN103006787A (en) * | 2012-12-21 | 2013-04-03 | 桂林普兰德生物科技有限公司 | Rapid baking method for sweet osmanthus |
| CN104256214A (en) * | 2014-07-29 | 2015-01-07 | 吕焱 | Preparation method of pure natural dried osmanthus and product thereof |
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2015
- 2015-01-13 CN CN201510015932.8A patent/CN104621557A/en active Pending
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| KR100663948B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Vegetables beverage and manufacturing method thereof |
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