CN107156826A - A kind of processing method of rapid aging sealwort buddhist food - Google Patents
A kind of processing method of rapid aging sealwort buddhist food Download PDFInfo
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- CN107156826A CN107156826A CN201710576408.7A CN201710576408A CN107156826A CN 107156826 A CN107156826 A CN 107156826A CN 201710576408 A CN201710576408 A CN 201710576408A CN 107156826 A CN107156826 A CN 107156826A
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- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 230000032683 aging Effects 0.000 title claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001291 vacuum drying Methods 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 230000017074 necrotic cell death Effects 0.000 claims abstract description 6
- 208000022853 pityriasis simplex Diseases 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000012631 food intake Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 description 7
- 235000008737 Polygonatum biflorum Nutrition 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 3
- 230000003760 hair shine Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000037826 Polygonatum kingianum Species 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001468611 Polygonatum cyrtonema Species 0.000 description 1
- 241000037831 Polygonatum sibiricum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a kind of processing method of rapid aging sealwort buddhist food, comprise the following steps：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up；Remove sealwort pityriasis simplex, location of necrosis of going mouldy；Remove sealwort skin；HTHP boiling；Low temperature, which dries, removes surface moisture；Vacuum drying；Low temperature nitrogen charging anaerobic is dried；Vacuum packaging；High temperature sterilization；Packed products.The invention has the advantages that：1st, obtained sealwort water content makes sealwort soft tasty, directly as food consumption between 25 30%.2nd, Maillard reaction is reduced to greatest extent, nutrition is reduced and is lost in, improve nutrient utilization, is saved the time, is improved efficiency, the process-cycle of the invention is 2 days or so, and is protected from weather influences, and the production cycle improves 58 times.3rd, energy cost is saved.Vacuum drying technique makes sealwort moisture once separate out, and eliminates the process for steaming solarization repeatedly, reduces cost.Without using man-made additive, meet the theory of buddhist food, and modern health consumption concept.
Description
Technical field
The present invention relates to field of health care food, and in particular to a kind of processing method of rapid aging sealwort buddhist food.
Background technology
Sealwort, also known as tendrilleaf solomonseal rhizome, chicken head ginseng.For liliaceous plant P. kingianum (Polygonatum kingianum
Coll.et Hemsl.), sealwort (Polygonatum sibiricum Red.) or David's-harp (Polygonatum
CyrtonemaHua. dry rhizome).
Sealwort is the traditional Chinese medicine of medicine-food two-purpose simply, property sweet taste, with invigorating the spleen and benefiting qi, moistening lung enriching yin, kidney-nourishing strengthening tendons
Effect.Regarded as taking key medicine by Taoist school in history, long term usage can promote longevity, and the key medicine that buddhist is repaiied in health is regarded as always, by honor
It is equally celebrated for their achievements with the stem of noble dendrobium, ganoderma lucidum first of careless portion.Raw sealwort entrance has a kind of astringent taste, irritant to throat, therefore sealwort can not
Eat something rare, but because sealwort is relatively difficult to during curing, past processing sealwort, Jiuhuashan Buddhist monk summarizes a set of sealwort processing
Method, i.e., by boiling, shine system, nine times repeatedly, can be ripe, and the sealwort processed with this processing method is called nine RHIZOMA POLYGONATI PREPARATAs.
This nine, which steam nine, which shines processing method, many weak points, first, after boiling repeatedly, can produce Mei Lade anti-
Should, the nutrition that there are about more than 30% is lost in.Secondly, repeatedly steam shine after, Maillard reaction aggravation, color such as carbon, sense organ compared with
Difference；Again, after steaming solarization repeatedly, moisture, active ingredient are lost in, fiber formation lignin, harden, have a strong impact on mouthfeel,
It can not eat, can only be used as Chinese herbs decoction, sealwort water content have to be lower than 15% and could preserve, and have impact in field of food
Exploitation.
The content of the invention
It is an object of the invention to：The processing method for providing a kind of rapid aging sealwort buddhist food, allows sealwort HTHP bar
Under part, primary mature is realized, through low temperature and vacuum drying technique cyclic drying, the moisture inside sealwort is separated out quickly, is shortened
Dewatering time, coordinates cryogenic thermostat to dry, it is possible to decrease sealwort color change, the sealwort dried with this technology, and color and luster is in bronzing,
Sense organ is attractive in appearance.
To achieve these goals, the present invention provides following technical scheme：
A kind of processing method of rapid aging sealwort buddhist food, comprises the following steps：
(1) clean：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up
(2) arrange：Remove sealwort pityriasis simplex, location of necrosis of going mouldy
(3) peel：Remove sealwort skin
(4) HTHP boiling
(5) low temperature, which dries, removes surface moisture
(6) it is dried in vacuo
(7) low temperature nitrogen charging anaerobic is dried
(8) it is vacuum-packed
(9) high temperature sterilization
(10) packed products.
Preferably, the condition of step (4) high temperature autoclaving is as follows：Temperature be 120-150 DEG C, pressure be 18-22
Under conditions of individual atmospheric pressure, steam 40-80 minutes.
Preferably, the reaction condition of step (5) is as follows：65-75 DEG C of temperature, time 1.8-2.2 hour.
Preferably, vacuum drying condition is as follows in step (6)：Vacuum drying chamber be dried in vacuo 100-120 minutes, very
Empty drying temperature is 75-85 DEG C.
Preferably, the condition that low temperature nitrogen charging anaerobic is dried in step (7) is as follows：60-80 DEG C dries 6-8 hours.
Preferably, the condition of step (9) high temperature sterilization is as follows：105-115 DEG C is sterilized 18-22 minutes.
Preferably, before vacuum packaging, dried 1-3 times using vacuum drying, low temperature nitrogen charging anaerobic drying cycles.
The beneficial effects of the present invention are：
1st, improve mouthfeel, make sealwort soft tasty, can directly be eaten as food and raw-food material.The Huang of this technology processing
Smart water content makes sealwort soft tasty between 25-30%, can be directly as food consumption.Thus sealwort is made as food
Material carries out the exploitation of sealwort series food.
2nd, save the time, improve efficiency.Method originally nearly ten days, runs into bad weather, and two weeks can complete a collection of
The production and processing of sealwort, big by effect of natural conditions, the cycle is long, Lao Li great, 2 days or so this technology process-cycle, and not by day
Gas influences, and the production cycle improves 5-8 times.
3rd, energy cost is saved.HTHP boiling, makes sealwort primary mature, and vacuum drying technique makes sealwort moisture true
Separated out under empty condition, the process for eliminate boiling repeatedly, drying repeatedly reduces cost of labor and energy cost.
4th, Siberian solomonseal rhizome polysaccharide content is reduced with digestion time, increased frequency, because sealwort digestion time drops in this technique
Low to 40-80 minutes, nine are steamed with respect to nine and shines technique, Maillard reaction is reduced to greatest extent, prevents nutrition from being lost in, is improved
Nutrient utilization, lifts mouthfeel, soft with mouthfeel, the advantages of sweet flavor.
5th, nitrogen charging drying is applied in sealwort low temperature drying technology first, makes sealwort under anaerobic, beautiful draw is reduced
Moral is reacted, and the product appearance drawn is good-looking, and color is in bronzing, and nine steam color such as carbon after nine solarizations, influences sense organ.
Specific embodiment
Embodiment 1
A kind of processing method of rapid aging sealwort buddhist food, comprises the following steps：
(1) clean：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up
(2) arrange：Remove sealwort pityriasis simplex, location of necrosis of going mouldy
(3) peel：Remove sealwort skin
(4) HTHP boiling：It is 120 DEG C, under conditions of pressure is 18 atmospheric pressure in temperature, steams 80 minutes
(5) low temperature, which dries, removes surface moisture, and it is 65 DEG C of temperature, 2.2 hours time that low temperature, which dries the reaction condition removed,
(6) it is dried in vacuo：It is dried in vacuo 100 minutes in vacuum drying chamber, vacuum drying temperature is 85 DEG C
(7) low temperature nitrogen charging anaerobic is dried：60 DEG C dry 8 hours, and the moisture of obtained sealwort is 25-30%, mouthfeel
It is free from extraneous odour, soft；Color is bronzing
(8) it is vacuum-packed
(9) high temperature sterilization：Sterilized 22 minutes at 105 DEG C
(10) packed products.
Embodiment 2
A kind of processing method of rapid aging sealwort buddhist food, comprises the following steps：
(1) clean：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up
(2) arrange：Remove sealwort pityriasis simplex, location of necrosis of going mouldy
(3) peel：Remove sealwort skin
(4) HTHP boiling：It is 140 DEG C, under conditions of pressure is 20 atmospheric pressure in temperature, steams 65 minutes
(5) low temperature, which dries, removes surface moisture, and it is temperature 70 C, time 2 h that low temperature, which dries the reaction condition removed,
(6) it is dried in vacuo：It is dried in vacuo 110 minutes in vacuum drying chamber, vacuum drying temperature is 80 DEG C
(7) low temperature nitrogen charging anaerobic is dried：70 DEG C dry 7 hours, and the moisture of obtained sealwort is 25-30%, mouthfeel
It is free from extraneous odour, soft；Color is bronzing
(8) it is vacuum-packed
(9) high temperature sterilization：Sterilized 20 minutes at 110 DEG C
(10) packed products.
Embodiment 3
A kind of processing method of rapid aging sealwort buddhist food, comprises the following steps：
(1) clean：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up
(2) arrange：Remove sealwort pityriasis simplex, location of necrosis of going mouldy
(3) peel：Remove sealwort skin
(4) HTHP boiling：It is 150 DEG C, under conditions of pressure is 22 atmospheric pressure in temperature, steams 40 minutes
(5) low temperature, which dries, removes surface moisture, and it is 75 DEG C of temperature, 1.8 hours time that low temperature, which dries the reaction condition removed,
(6) it is dried in vacuo：It is dried in vacuo 120 minutes in vacuum drying chamber, vacuum drying temperature is 75 DEG C
(7) low temperature nitrogen charging anaerobic is dried：80 DEG C dry 6 hours, and the moisture of obtained sealwort is 25-30%, mouthfeel
It is free from extraneous odour, soft；Color is bronzing
(8) it is vacuum-packed
(9) high temperature sterilization：Sterilized 22 minutes at 115 DEG C
(10) packed products.
Embodiment 4
Tradition nine steams the production that nine solarization methods, pressure cooker Powder Made by Steamed Method, method these three different methods of the present invention are prepared
Siberian solomonseal rhizome polysaccharide content balance is tested in product
The product quality obtained for checking this method, polyoses content is index using in final products, respectively to same lot sample
Product, carry out three kinds of different preparation methods, obtain the finished product of moisture 25% or so, test as follows：(raw material is using three newly dug out
The fresh sealwort of year life, cleans peeling by every group 1 kilogram)
1st, tradition nine steams nine and shines method：Sample 1000g boilings in household kitchen range pot are taken, outdoor normal temperature (16-25 DEG C of temperature) is dried in the air
Shine, steam one hour daily, shine 8h-10h, seven days repeatedly, obtain soft nine RHIZOMA POLYGONATI PREPARATAs (note：It is dry that nine sealworts for steaming nine systems refer to
Product, moisture is in 13-15%, and this product moisture is 25% or so, therefore it is that can reach to steam solarization for seven times), after testing, moisture is
24.7%, Siberian solomonseal rhizome polysaccharide content is 8.75%, outward appearance black.
2nd, pressure cooker Powder Made by Steamed Method：Sample 1000g is taken to be steamed in family expenses 26cm pressure cookers, 50min is shown in after steam, then is steamed
Mellowness is observed in 100min, total used time 150min, high pressure pot inner pressure 0.097MPa, 80 DEG C of dryings in experiment drying box
Change, is dried through 48h, and detection moisture is 25.2%, and Siberian solomonseal rhizome polysaccharide content is 9.03%.Color is in black.
3rd, the sample of moisture 25.8% is prepared using the method for the present invention, detects that its Siberian solomonseal rhizome polysaccharide content is
15.32%.Color is in bronzing.
Conclusion：Three kinds of different preparation methods, save time, reduction energy consumption, through to three kinds the most with the inventive method
The detection of Siberian solomonseal rhizome polysaccharide is found in finished product, and the finished product polyoses content that method of the invention is obtained at most, nine solarization sides is steamed with tradition nine
Method difference is apparent.
Claims (7)
1. a kind of processing method of rapid aging sealwort buddhist food, it is characterised in that：Comprise the following steps：
(1) clean：Raw sealwort for many years is selected, palpus is removed, removes mud, clean up
(2) arrange：Remove sealwort pityriasis simplex, location of necrosis of going mouldy
(3) peel：Remove sealwort skin
(4) HTHP boiling
(5) low temperature, which dries, removes surface moisture
(6) it is dried in vacuo
(7) low temperature nitrogen charging anaerobic is dried
(8) it is vacuum-packed
(9) high temperature sterilization
(10) packed products.
2. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：Step (4) high temperature
The condition of autoclaving is as follows：It is 120-150 DEG C, under conditions of pressure is 18-22 atmospheric pressure in temperature, steams 40-80 minutes.
3. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：The reaction of step (5)
Condition is as follows：65-75 DEG C of temperature, time 1.8-2.2 hour.
4. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：Vacuum in step (6)
Dry condition is as follows：It is dried in vacuo 100-120 minutes in vacuum drying chamber, vacuum drying temperature is 75-85 DEG C.
5. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：Low temperature in step (7)
The condition that nitrogen charging anaerobic is dried is as follows：60-80 DEG C dries 6-8 hours.
6. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：Step (9) high temperature
The condition of sterilization is as follows：105-115 DEG C is sterilized 18-22 minutes.
7. the processing method of rapid aging sealwort buddhist food according to claim 1, it is characterised in that：Before vacuum packaging,
Dried 1-3 times using vacuum drying, low temperature nitrogen charging anaerobic drying cycles.
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| CN201710576408.7A CN107156826A (en) | 2017-07-14 | 2017-07-14 | A kind of processing method of rapid aging sealwort buddhist food |
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Cited By (5)
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| CN107373734A (en) * | 2017-09-21 | 2017-11-24 | 德阳力信饲料有限公司 | A kind of method for improving feed curing |
| CN109486630A (en) * | 2018-12-19 | 2019-03-19 | 成都青衣美人科技有限公司 | A kind of sealwort wine and preparation method thereof |
| CN114747762A (en) * | 2022-04-29 | 2022-07-15 | 浙江工业大学 | Method for processing low-HMF polygonatum sibiricum product by combining micro-pressure steaming with microwave drying |
| CN115812952A (en) * | 2022-12-01 | 2023-03-21 | 江西省思乡赣品绿色食品有限公司 | Preparation method of cooked yellow essence with low bacterial content and high polysaccharide content |
| CN115990226A (en) * | 2022-11-04 | 2023-04-21 | 中国农业科学院农产品加工研究所 | Polygonatum sibiricum powder for improving active ingredients in rhizoma polygonati, and processing method and application thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373734A (en) * | 2017-09-21 | 2017-11-24 | 德阳力信饲料有限公司 | A kind of method for improving feed curing |
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| CN109486630A (en) * | 2018-12-19 | 2019-03-19 | 成都青衣美人科技有限公司 | A kind of sealwort wine and preparation method thereof |
| CN114747762A (en) * | 2022-04-29 | 2022-07-15 | 浙江工业大学 | Method for processing low-HMF polygonatum sibiricum product by combining micro-pressure steaming with microwave drying |
| CN114747762B (en) * | 2022-04-29 | 2024-03-22 | 浙江工业大学 | Method for processing low HMF (high-performance chemical) rhizoma polygonati product by combining micro-pressure steaming and microwave drying |
| CN115990226A (en) * | 2022-11-04 | 2023-04-21 | 中国农业科学院农产品加工研究所 | Polygonatum sibiricum powder for improving active ingredients in rhizoma polygonati, and processing method and application thereof |
| CN115812952A (en) * | 2022-12-01 | 2023-03-21 | 江西省思乡赣品绿色食品有限公司 | Preparation method of cooked yellow essence with low bacterial content and high polysaccharide content |
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Application publication date: 20170915 |