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 PDF

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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
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China
Prior art keywords
sweet osmanthus
temperature
dry
vacuum
osmanthus
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CN201510015932.8A
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Chinese (zh)
Inventor
秦巨光
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桂林市康博食品有限公司
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Priority to CN201510015932.8A priority Critical patent/CN104621557A/en
Publication of CN104621557A publication Critical patent/CN104621557A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of vacuum dehydrating at lower temperature technology is produced without the dry method of sulphur sweet osmanthus

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.
CN201510015932.8A 2015-01-13 2015-01-13 Method for producing sulfur-free dried osmanthus by using low-temperature vacuum drying technology CN104621557A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN101775337A (en) * 2010-02-05 2010-07-14 四川日香桂农业科技开发有限公司 Method for simultaneously preparing osmanthus essential oil, dry osmanthus product and osmanthus essential lotion
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100663948B1 (en) * 2005-07-29 2007-01-02 김주민 Vegetables beverage and manufacturing method thereof
CN1757311A (en) * 2005-09-10 2006-04-12 江南大学 Method for comprehensive utilization of fragrans by using special flavour improvement enzyme
CN101775337A (en) * 2010-02-05 2010-07-14 四川日香桂农业科技开发有限公司 Method for simultaneously preparing osmanthus essential oil, dry osmanthus product and osmanthus essential lotion
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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* Cited by examiner, † Cited by third party
Title
刘林昌: "干桂花加工技术", 《农村新技术》 *

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Application publication date: 20150520