CN105311433A - Gastrodia elata preservation method - Google Patents
Gastrodia elata preservation method Download PDFInfo
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- CN105311433A CN105311433A CN201510846572.6A CN201510846572A CN105311433A CN 105311433 A CN105311433 A CN 105311433A CN 201510846572 A CN201510846572 A CN 201510846572A CN 105311433 A CN105311433 A CN 105311433A
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- rhizoma gastrodiae
- fresh
- gastrodia elata
- preservation method
- keeping liquid
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a gastrodia elata preservation method. The gastrodia elata preservation method comprises the specific steps that A, fresh gastrodia elata is harvested, selected and cleaned, epidermis scales are scraped off, and the scaled gastrodia elata is used for standby application; B, water is added into the cleaned gastrodia elata, steaming is performed for 18-22 minutes, and cooling and slicing are performed; C, the cooled gastrodia elata is put in a preservative solution to be soaked for 30-40 minutes, the soaked gastrodia elata is taken out, the preservative solution is drained off, and bagging and vacuum sealing are performed. The mode that slicing is performed after steaming is adopted, the gastrodia elata polysaccharide loss is reduced the greatest degree, the preservative solution is specially prepared for gastrodia elata, and the preservation effect is good.
Description
Technical field
The invention belongs to the fresh-keeping field of Chinese crude drug, be specifically related to a kind of preservation method of Rhizoma Gastrodiae.
Background technology
Rhizoma Gastrodiae has another name called rhizoma gastrodiae, rhizoma gastrodiae sesame, solely shakes sesame, DINGFENGCAO, from mother, closes from grass, belongs to the orchid family Gastrodia herbaceos perennial.Record according to Compendium of Material Medica, Rhizoma Gastrodiae is pungent, warm, nontoxic, cures mainly the diseases such as all rheumatism numbness, spasm of the limbs, paralysis are unsuccessful, dizziness and headache.Modern study shows, Rhizoma Gastrodiae also has the effects such as significant convulsion, analgesia, blood vessel dilating, blood pressure lowering, Fructus Alpiniae Oxyphyllae defying age and enhancing human body immunity power, is a kind of famous and precious Chinese medicine material.The collection period of Rhizoma Gastrodiae is after the Beginning of Winter to the Ching Ming Festival in next year, and because of Rhizoma Gastrodiae not easily preservation, Rhizoma Gastrodiae is in the market mainly in the majority with dry product.Dry Rhizoma Gastrodiae matter is hard, and edible and medicinal very inconvenient, in the course of processing, part nutrient easily decomposes loss, and effective ingredient is destroyed, and can not keep the original local flavor of Rhizoma Gastrodiae; Rhizoma Gastrodiae, because of edible and easy to process, saves its effective ingredient to greatest extent, and local flavor is vertical greatly unique, and mouthfeel is good and enjoy great popularity.The fresh-keeping of current Rhizoma Gastrodiae is boiled by Rhizoma Gastrodiae mostly, then carries out fresh-keeping by preservation methods such as antistaling agent, vacuum packaging, deepfreezes to Rhizoma Gastrodiae, extends the fresh keeping time of Rhizoma Gastrodiae to a certain extent.
201410209855.5, name is called the application for a patent for invention of " a kind of Rhizoma Gastrodiae preservation method ", disclosed preservation method comprises the steps: to clean, softening sterilization, soak and preserve, consisting of of the fresh-keeping liquid adopted when wherein soaking: citric acid 80-90g, sodium isoascorbate 20-35g, chitosan 60-80g, water 80-120kg.This patent adopts the softening sterilization of the method for boiling, and the temperature of boiling is too high, destroys the effective ingredient in Rhizoma Gastrodiae, causes the content of gastrodia elata polysaccharide and gastrodine low.
201010236492.6, name is called the patent of invention of " a kind of fresh-keeping gastrodia tuber and processing method thereof ", this method take Rhizoma Gastrodiae as raw material, through selecting, clean, sterilize, heat, vacuum packaging, high temperature sterilize process, then store through less than 15 DEG C lucifuges and obtain fresh-keeping gastrodia tuber.The shelf-life of the method is short, can not to Rhizoma Gastrodiae long-period freshness preserving.
Summary of the invention
Short in order to solve Rhizoma Gastrodiae freshness date in prior art, the technical problem that active constituent content is low, the invention provides a kind of preservation method of Rhizoma Gastrodiae.Adopt and first steam rear section, at utmost reduce the loss of gastrodia elata polysaccharide, and prepared fresh-keeping liquid especially for Rhizoma Gastrodiae, good refreshing effect.
The present invention in order to realize foregoing invention object, by the following technical solutions:
A preservation method for Rhizoma Gastrodiae, is characterized in that: concrete steps are as follows:
A, cleaning
To gather fresh Rhizoma Gastrodiae, select, clean, scrape off the scale of epidermis, for subsequent use;
B, to steam
Add water in the Rhizoma Gastrodiae cleaned, steam 18-22min, cooling, section;
C, immersion
Cooled Rhizoma Gastrodiae is placed in fresh-keeping liquid and soaks 30-40min, take out, drain fresh-keeping liquid, pack, vacuum seal.
The content of gastrodia elata polysaccharide along with the rising of steaming time be certain growth trend, but the overlong time steamed, the content of gastrodia elata polysaccharide is declining gradually.Consider the maximum extracted amount of gastrodia elata polysaccharide, steaming time controls at 18-22min.
Step B of the present invention, amount of water is 22-27 times of Rhizoma Gastrodiae quality.Gastrodia elata polysaccharide content is the highest.
Step B of the present invention, slice thickness is 0.4-0.6cm, and along with the not section of slice thickness increases, the content of gastrodia elata polysaccharide is improving constantly, and after 0.4-0.6cm, along with the increase of slice thickness, gastrodia elata polysaccharide content constantly reduces.
Step C of the present invention, is filled with the fresh-keeping liquid of 20-30ml in bag.
The chitosan of consisting of of fresh-keeping liquid of the present invention: 4-5%, the lysozyme of 0.08-0.12%, surplus is ethanol.
Preferably, consisting of of described fresh-keeping liquid: the chitosan of 4%, the lysozyme of 0.1%, surplus is ethanol.
Preferably, in described fresh-keeping liquid, add citric acid, adjust ph is to 6-7.
Beneficial effect of the present invention is:
1, the present invention selects the method steamed to realize high temperature sterilize, and cut into slices after steaming, polysaccharide waste is little, the amount of water strictly controlling steaming time, slice thickness and steam simultaneously, in converted products, gastrodia elata polysaccharide content reaches 38.23%, gastrodin content reaches 31.56%, ensure that the content of gastrodia elata polysaccharide and gastrodine in preservation process substantially.
2, the formula proportion of antistaling agent of the present invention is that room temperature is preserved, good refreshing effect for the Rhizoma Gastrodiae fresh-keeping optimization formula obtained, and after freshness date reaches half a year, Rhizoma Gastrodiae surface is still white, and be rich in gloss, sweet in the mouth, matter is crisp.
Detailed description of the invention
Below in conjunction with detailed description of the invention, essentiality content of the present invention is described in further detail.
Embodiment 1
A preservation method for Rhizoma Gastrodiae, concrete steps are as follows:
A, cleaning
To gather fresh Rhizoma Gastrodiae, select, clean, scrape off the scale of epidermis, for subsequent use;
B, to steam
Add water in the Rhizoma Gastrodiae cleaned, steam 18min, cooling, section;
C, immersion
Cooled Rhizoma Gastrodiae is placed in fresh-keeping liquid and soaks 30min, take out, drain fresh-keeping liquid, pack, vacuum seal.
Embodiment 2
A preservation method for Rhizoma Gastrodiae, concrete steps are as follows:
A, cleaning
To gather fresh Rhizoma Gastrodiae, select, clean, scrape off the scale of epidermis, for subsequent use;
B, to steam
Add water in the Rhizoma Gastrodiae cleaned, steam 22min, cooling, section;
C, immersion
Cooled Rhizoma Gastrodiae is placed in fresh-keeping liquid and soaks 40min, take out, drain fresh-keeping liquid, pack, vacuum seal.
Embodiment 3
A preservation method for Rhizoma Gastrodiae, concrete steps are as follows:
A, cleaning
To gather fresh Rhizoma Gastrodiae, select, clean, scrape off the scale of epidermis, for subsequent use;
B, to steam
Add water in the Rhizoma Gastrodiae cleaned, steam 20min, cooling, section;
C, immersion
Cooled Rhizoma Gastrodiae is placed in fresh-keeping liquid and soaks 35min, take out, drain fresh-keeping liquid, pack, vacuum seal.
Embodiment 4
On the basis of embodiment 1:
Described step B, amount of water is 22 times of Rhizoma Gastrodiae quality.
Embodiment 5
On the basis of embodiment 1:
Described step B, amount of water is 27 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.4cm.
Embodiment 6
On the basis of embodiment 1:
Described step B, amount of water is 25 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.6cm.
Described step C, is filled with the fresh-keeping liquid of 20ml in bag.
Embodiment 7
On the basis of embodiment 1:
Described step B, amount of water is 26 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.5cm.
Described step C, is filled with the fresh-keeping liquid of 30ml in bag.
Consisting of of described fresh-keeping liquid: the chitosan of 4%, the lysozyme of 0.08%, surplus is ethanol.
Embodiment 8
On the basis of embodiment 1:
Described step B, amount of water is 23 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.45cm.
Described step C, is filled with the fresh-keeping liquid of 21ml in bag.
Consisting of of described fresh-keeping liquid: the chitosan of 4%, the lysozyme of 0.1%, surplus is ethanol.
Embodiment 9
On the basis of embodiment 1:
Described step B, amount of water is 23 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.5cm.
Described step C, is filled with the fresh-keeping liquid of 25ml in bag.
Consisting of of described fresh-keeping liquid: the chitosan of 4.2%, the lysozyme of 0.08%, surplus is ethanol.
Citric acid is added, adjust ph to 6.5 in fresh-keeping liquid.
Embodiment 10
On the basis of embodiment 1:
Described step B, amount of water is 25 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.5cm.
Described step C, is filled with the fresh-keeping liquid of 26ml in bag.
Consisting of of described fresh-keeping liquid: the chitosan of 4.5%, the lysozyme of 0.09%, surplus is ethanol.
Citric acid is added, adjust ph to 7 in fresh-keeping liquid.
Embodiment 11
On the basis of embodiment 1:
Described step B, amount of water is 22 times of Rhizoma Gastrodiae quality.
Described step B, slice thickness is 0.45cm.
Described step C, is filled with the fresh-keeping liquid of 25ml in bag.
Consisting of of described fresh-keeping liquid: the chitosan of 5%, the lysozyme of 0.12%, surplus is ethanol.
Citric acid is added, adjust ph to 6 in fresh-keeping liquid.
Content of reducing sugar and peroxidase activity are the index weighing fruit senescence, and for the sky ramie product that preservation method of the present invention obtains, the present invention measures content of reducing sugar in the sky ramie product of different fresh keeping time and peroxidase activity change.
The changes of contents of the different fresh keeping time reducing sugar of table 1
The different fresh keeping time Peroxidase activity change of table 2
As can be seen here, when freshness date reaches 180 days, content of reducing sugar still can reach about 2.5%, and peroxidase activity still has 1.16-1.32mg/gmin, and the good refreshing effect of preservation method of the present invention is described.
Claims (7)
1. a preservation method for Rhizoma Gastrodiae, is characterized in that: concrete steps are as follows:
Cleaning
To gather fresh Rhizoma Gastrodiae, select, clean, scrape off the scale of epidermis, for subsequent use;
Steam
Add water in the Rhizoma Gastrodiae cleaned, steam 18-22min, cooling, section;
Soak
Cooled Rhizoma Gastrodiae is placed in fresh-keeping liquid and soaks 30-40min, take out, drain fresh-keeping liquid, pack, vacuum seal.
2. the preservation method of a kind of Rhizoma Gastrodiae according to claim 1, is characterized in that: described step B, and amount of water is 22-27 times of Rhizoma Gastrodiae quality.
3. the preservation method of a kind of Rhizoma Gastrodiae according to claim 1, is characterized in that: described step B, slice thickness is 0.4-0.6cm.
4. the preservation method of a kind of Rhizoma Gastrodiae according to claim 1, is characterized in that: described step C, is filled with the fresh-keeping liquid of 20-30ml in bag.
5. the preservation method of a kind of Rhizoma Gastrodiae according to claim 1, is characterized in that: the chitosan of consisting of of described fresh-keeping liquid: 4-5%, the lysozyme of 0.08-0.12%, surplus is ethanol.
6. the preservation method of a kind of Rhizoma Gastrodiae according to claim 5, is characterized in that: consisting of of described fresh-keeping liquid: the chitosan of 4%, the lysozyme of 0.1%, surplus is ethanol.
7. the preservation method of a kind of Rhizoma Gastrodiae according to claim 5, is characterized in that: in described fresh-keeping liquid, add citric acid, adjust ph is to 6-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510846572.6A CN105311433A (en) | 2015-11-30 | 2015-11-30 | Gastrodia elata preservation method |
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| CN201510846572.6A CN105311433A (en) | 2015-11-30 | 2015-11-30 | Gastrodia elata preservation method |
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| CN105311433A true CN105311433A (en) | 2016-02-10 |
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| CN201510846572.6A Pending CN105311433A (en) | 2015-11-30 | 2015-11-30 | Gastrodia elata preservation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105902841A (en) * | 2016-04-20 | 2016-08-31 | 昆明理工大学 | Drying method of gastrodia elata pieces |
| CN106136019A (en) * | 2016-05-18 | 2016-11-23 | 彝良山益宝生物科技有限公司 | A kind of preparation method of superhigh pressure fresh-keeping Rhizoma Gastrodiae |
| CN107854618A (en) * | 2017-10-27 | 2018-03-30 | 金寨九州天润中药产业有限公司 | One kind takes advantage of fresh rhizoma Gastrodiae processing method without sulphur |
| CN109043289A (en) * | 2018-06-23 | 2018-12-21 | 陕西理工大学 | A kind of natural Rhizoma Gastrodiae Multiple preservative solutions and its preparation method and application |
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| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN102018265A (en) * | 2009-09-10 | 2011-04-20 | 吉林农业大学 | Method for preserving ginseng or American ginseng |
| CN103931759A (en) * | 2014-04-30 | 2014-07-23 | 湖北神地农业科贸有限公司 | Lysozyme-based universal-type fruit film coated preservative as well as using method thereof |
| CN103977274A (en) * | 2014-05-19 | 2014-08-13 | 四川尚品天农产品开发有限公司 | Gastrodia elata preservation method |
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2015
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Patent Citations (4)
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| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN102018265A (en) * | 2009-09-10 | 2011-04-20 | 吉林农业大学 | Method for preserving ginseng or American ginseng |
| CN103931759A (en) * | 2014-04-30 | 2014-07-23 | 湖北神地农业科贸有限公司 | Lysozyme-based universal-type fruit film coated preservative as well as using method thereof |
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Non-Patent Citations (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105902841A (en) * | 2016-04-20 | 2016-08-31 | 昆明理工大学 | Drying method of gastrodia elata pieces |
| CN105902841B (en) * | 2016-04-20 | 2019-07-05 | 昆明理工大学 | A kind of gastrodia elata slice drying means |
| CN106136019A (en) * | 2016-05-18 | 2016-11-23 | 彝良山益宝生物科技有限公司 | A kind of preparation method of superhigh pressure fresh-keeping Rhizoma Gastrodiae |
| CN107854618A (en) * | 2017-10-27 | 2018-03-30 | 金寨九州天润中药产业有限公司 | One kind takes advantage of fresh rhizoma Gastrodiae processing method without sulphur |
| CN107854618B (en) * | 2017-10-27 | 2021-05-18 | 金寨九州天润中药产业有限公司 | Method for processing fresh gastrodia elata without sulfur |
| CN109043289A (en) * | 2018-06-23 | 2018-12-21 | 陕西理工大学 | A kind of natural Rhizoma Gastrodiae Multiple preservative solutions and its preparation method and application |
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Application publication date: 20160210 |
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