CN110301514A

CN110301514A - A kind of rhizoma polygonati preserved fruit

Info

Publication number: CN110301514A
Application number: CN201910567729.XA
Authority: CN
Inventors: 彭腾; 唐余瑶; 何沛煜; 张军银; 赵永艳; 匡宇; 高天宇; 王迎香
Original assignee: Chengdu University of Traditional Chinese Medicine
Current assignee: Chengdu University of Traditional Chinese Medicine
Priority date: 2019-06-27
Filing date: 2019-06-27
Publication date: 2019-10-08

Abstract

The invention discloses a kind of rhizoma polygonati preserved fruit preparation methods, comprising the following steps: (1) selects fresh rhizoma polygonati to clean up, air-dry or dry；(2) rhizoma polygonati after cleaning is sliced, slice thickness is controlled in 1-5mm；(3) it by the rhizoma polygonati after slice, is put into steamer and steams 2-10h, by the steamed bored 6-18h of rhizoma polygonati；Then rhizoma polygonati is put into baking oven, dries 4-12h under the conditions of 40-80 DEG C；(4) step (3) are repeated steam, is bored and drying and processing 0-3 time, obtains processing rhizoma polygonati, it is spare；(5) fructus lycii, jujube and honey are taken, water is added, boils 10-60min, is cooled to 10-30 DEG C, liquid glucose is collected in filtering；(6) the processing rhizoma polygonati for obtaining step (4) is added in step 5 gained liquid glucose, boils rhizoma polygonati with liquid glucose, boils 2-30min；Then, 6-48h is stood；(7) after the completion of step (6) is stood, rhizoma polygonati is filtered out, is put into baking oven and dries, obtains rhizoma polygonati preserved fruit.

Description

A kind of rhizoma polygonati preserved fruit

Technical field

The present invention relates to a kind of rhizoma polygonati deep-processed foods, and in particular to medicine and food raw materials Chinese medicine rhizoma polygonati fabricated product, In particular to a kind of rhizoma polygonati preserved fruit belongs to Chinese medicine modernization applied technical field.

Background technique

Rhizoma polygonati (Rhizoma Polygonatum), also known as yellow chicken dish, pen tube dish, are that liliaceous plant Polygonatum is perennial Herbal rhizome.Rhizoma polygonati rhizome it is horizontal walk, cylindrical, tubercle expands.It is sweet to process rhizoma polygonati nature and flavor, cadmium yellow essence has fiber crops Taste directly takes the susceptible dispute numbness of cadmium yellow essence, has strong impulse for throat.Rhizoma polygonati be mainly distributed on the Northeast, On the mountain that 800 meters -2800 meters of the Northwest's height above sea level.

Rhizoma polygonati has a regulating and tonifying qi, enriching kidney essence, nourishing Yin and moistening lung, promote the production of body fluid tonifying spleen the effect of, be a kind of traditional rare Chinese medicine. Rhizoma polygonati cures mainly the illnesss such as dryness of the lung dry cough, asthenia, shortness of breath and palpitation, prolonged illness body fluid deficiency dry, to treatment cardiovascular disease, Chronic Liver Scorching, antifatigue, anti-aging etc. has preferable effect.Thus, rhizoma polygonati has excellent edible value and medical value.But it is raw Rhizoma polygonati edible taste is bad, irritation is strong, and in addition traditional rhizoma polygonati Preparata is not readily portable, and the factor of various aspects combines The performance and utilization for having seriously affected sealwort nutritive pan value, health value together, the economic value gain for planting rhizoma polygonati Cause obstruction.

Earliest rhizoma polygonati processing procedure can trace back to the supplement to Thousand Golden Prescriptions that king of medicine SUN Si miao is write, existing processing procedure " nine, which steam nine, shines method " the rhizoma polygonati processing procedure being mainly recorded in " dietetic materia medica " that Meng's numerous is write.Steam the Huang after drying Essence, which not only undergoes no deterioration, to degenerate, additionally it is possible to reduce raw sealwort stimulation throat, numb tongue and other effects.But one, which steams one, shines the time it takes At least 72h, and more wide place is needed during drying, sunny, dust is few.Therefore, nine traditional steamings nine Although solarization method, which processes rhizoma polygonati, has classic characteristic, technique is extremely many and diverse, and energy consumption is higher, needs the time longer, is suitble to small-scale It is hand-made, it is not suitable for mass production.

Sichuan Province has set up Yibin City Yunlian County Chinese first planting rhizoma polygonati base, and the planting rhizoma polygonati area in base is about at present 5000 mu, and plan to be up to 100,000 mu to Yunlian County planting rhizoma polygonati area in 2022, " Chinese the first county of rhizoma polygonati " is made with all strength (Yibin press center, TV and Radio Service).The rhizoma polygonati largely planted acts not only as traditional Chinese medicine and is used, can be with New rhizoma polygonati downstream industry is further developed, preferably feedback promotes the development in planting rhizoma polygonati base, promotes planting rhizoma polygonati peasant household Income level.

Preserved fruit, also known as preserved fruit are that small food is made by deep processing using fresh vegetables and fruits and all kinds of natural edible sugar parts as raw material Product.After the completion of Preserved produciton, product has specific color, smell, taste, shape, shape, can excite the good appetite of eater, brings pleasure Mouthfeel and edible impression.

It is found by retrieval, Chinese patent CN 1350797A is disclosed a kind of functional food made of Yunnan siberian solomonseal rhizome, matched using weight Than composition: polygonatum kingianurn extract: edible adjuvant=1: siberian solomonseal beverage product is made in 0.5-1.5.Wherein edible adjuvant is soybean oil Or mixture of sucrose, food starch etc..It has the function of boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney-nourishing etc., and it is empty to be suitable for taste Weak person, fatigue and asthenia person, dry deficiency of food person, deficiency syndrome of the lung cough caused by dryness person, asthenia of essence and blood person, Heat Diabetes person etc. are common.

Chinese patent CN 1365631A discloses a kind of polygonatum kingianurn health drink, by parts by weight: 1-5 parts of polygonatum kingianurn, Poria cocos 1-3 parts, 1-3 parts of fructus lycii, 1-3 parts of jujube, 0.05-0.1 parts of Radix Glycyrrhizae.Retain former the effective elements of the medicine to greatest extent, it is full of nutrition, It is sweet palatable, adjust immune function, anti-aging, boosting qi and nourishing yin, invigorating the spleen moistening lung.

It is developed into addition, we also retrieve the products such as discovery " compound polygonatum kingianurn capsule ", " compound polygonatum kingianurn particle " Function shows that the development of rhizoma polygonati series of products and exploitation achieve phasic results.The prior art has shown that rhizoma polygonati series of products Development there are biggish potentiality, but about the deep processing of rhizoma polygonati study it is also less, not sufficiently by the excellent product of rhizoma polygonati Matter is brought into play.

If rhizoma polygonati and preserved fruit can be combined, deep processing is carried out, the superior flavor using preserved fruit product is made Characteristic health-preserving food overcomes rhizoma polygonati to eat bad flavor defect existing for same food materials as health medicine, then can be more The value of good performance rhizoma polygonati.

If rhizoma polygonati preserved fruit can be developed successfully, it can make consumer that can enjoy the enjoyment to eat a piece and enjoy body The healthcare function of body.In this regard, we are investigated, find it is some about the technical solution for preparing food deep processing using rhizoma polygonati, There are the products such as rhizoma polygonati cream, King solomonseal rhizome tea, rhizoma polygonati preserved fruit, wherein mainly there is a Chinese patent to disclose the preparation of rhizoma polygonati preserved fruit, has Body is as follows.

105286002 A of Chinese patent CN have been disclosed it is a kind of using rhizoma polygonati carry out deep processing prepare rhizoma polygonati preserved fruit Method.Mainly pass through nine RHIZOMA POLYGONATI PREPARATAs prepares preserved fruit to the patent, using rhizoma polygonati, jujube, semen sojae atricolor, glutinous rice as raw material, steams through 9 times It boils, dry, outdoor placement, the nine RHIZOMA POLYGONATI PREPARATAs preserved fruit is made.From the point of view of the scheme of the patent disclosure, partially solves Huang The defect or deficiency that essence is used as health care food medicinal material can improve the eating mouth feel of rhizoma polygonati to a certain extent and carry portable Property.

It is careful have studied above-mentioned Chinese patent and other relevant rhizoma polygonati deep process technology data after, we recognize For existing rhizoma polygonati processing procedure, more or less there is also following defect/deficiencies:

(1) rhizoma polygonati is shone by nine steamings nine boil preliminary working before this by traditional rhizoma polygonati preserved fruit, and such preliminary working process parameters The existing common processing process of preparing for processing rhizoma polygonati there are time-consuming and laborious, and requires space enrironment all higher Limitation.

(2) it during rhizoma polygonati dries, steams rhizoma polygonati and is affected by dust, weather, therefore be unfavorable for a large amount of scales Change production and processing.

(3) in addition, tradition rhizoma polygonati preserved fruit, which uses rhizoma polygonati medicinal material to pass through, repeatedly steams solarization, rhizoma polygonati steaming solarization number is more, effectively Medicinal ingredient is lost more.

Therefore, existing rhizoma polygonati preserved fruit process of preparing can not cmpletely play the complete valence of rhizoma polygonati food and medicament dual-purpose There are larger problem, rhizoma polygonati overall quality and values for the reservation of the energy consumption, health care's ingredient of the preparation of value, especially rhizoma polygonati preserved fruit Do not bring into play completely.

Summary of the invention

Insufficient for rhizoma polygonati research application in the prior art, the Siberian solomonseal rhizome health-care health value it is an object of the invention to overcome The lower deficiency of utilization rate provides a kind of rhizoma polygonati preserved fruit.

The present invention prepares the process of preserved fruit by optimizing and revising rhizoma polygonati, so that application products of the rhizoma polygonati in health-preserving food Matter improves the application market of rhizoma polygonati, promotes the industry development of rhizoma polygonati associated downstream, is more advantageous to the pin of planting rhizoma polygonati peasant household agricultural product It sells.

In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes:

A kind of rhizoma polygonati preserved fruit preparation method, comprising the following steps:

(1) it selects fresh rhizoma polygonati to clean up, air-dry or dries；

(2) rhizoma polygonati after cleaning is sliced, slice thickness is controlled in 1-5mm；

(3) rhizoma polygonati after slice is put into steamer and steams 2-10h, by the steamed bored 6-18h of rhizoma polygonati；Then rhizoma polygonati is put into Baking oven dries 4-12h under the conditions of 40-80 DEG C；

(4) step (3) are repeated steam, is bored and drying and processing 0-3 time, obtains processing rhizoma polygonati, it is spare；

(5) fructus lycii, jujube and honey are taken, water is added, boils 10-60min, is cooled to 10-30 DEG C, liquid glucose is collected in filtering；

(6) the processing rhizoma polygonati for obtaining step (4) is added in step 5 gained liquid glucose, boils rhizoma polygonati with liquid glucose, boils 2-30min； Then, by rhizoma polygonati and liquid glucose, 6-48h is stood；

(7) after the completion of step (6) is stood, rhizoma polygonati is filtered out, is put into baking oven and dries, obtains rhizoma polygonati preserved fruit.

Rhizoma polygonati preserved fruit concocting method of the present invention takes fresh rhizoma polygonati to steam by 1-4 times, bored and drying and processing, suitable steaming Number processed is effectively eliminated the mouthfeel of the puckery mouth of rhizoma polygonati.Meanwhile by steam treatment, nutritional ingredient release in rhizoma polygonati is kept to reach To a certain extent, cooperate that selected fructus lycii, jujube, liquid glucose is boiled made of honey, more optimize the flavor of rhizoma polygonati preserved fruit Mouthfeel.Realize that the high-quality of rhizoma polygonati preserved fruit processes preparation by preferred liquid glucose, the rhizoma polygonati preserved fruit of acquisition can be very good to play Health care's value of rhizoma polygonati out, and in terms of sufficiently overcoming the shortcomings of the mouthfeel of fresh rhizoma polygonati.Wherein, the bored 6- of steamed rhizoma polygonati 18h makes to refer to: after the completion of rhizoma polygonati steams in steamer, Guan Huo keeps the naturally bored anti-state 6-18h of rhizoma polygonati.It is later bored steaming Less processing number, energy saving may be implemented in rhizoma polygonati, and reduces active constituent in rhizoma polygonati and be lost.

Preferably, it in step (6), boils to the sub-translucent shape of rhizoma polygonati presentation so that rhizoma polygonati preserved fruit sufficiently infiltrates liquid glucose and reaches good Good quality.

Rhizoma polygonati preserved fruit concocting method of the present invention, by the way that the abundant Preparation process of rhizoma polygonati is prepared into high-quality preserved fruit, so that yellow Essence is combined with traditional food preserved fruit, can be towards wider array of Consumer groups.Obtained rhizoma polygonati preserved fruit is processed with very high Edible value and medical value, edible taste is good, without throat irritation, portable, and has effects that enhance help.

In addition, steaming nine compared to the nine of traditional handicraft shines rhizoma polygonati processing procedure method, the present invention, which innovates, proposes rhizoma polygonati steaming- The processing procedure of bored-solarization, and the research by science verifies determining rhizoma polygonati and processes quality and process the connection between number, avoids The deficiency of high energy consumption issues present in repeated multiple times processing and active ingredient loss.

Wherein step (5) is the preparation process of liquid glucose, and step (1-4) is to process the preparation process of rhizoma polygonati.The preparation of liquid glucose Process and the preparation process for processing rhizoma polygonati are mutually indepedent, can any set-up procedure (5) liquid glucose preparation process sequence/implementation when Machine gets out liquid glucose before step (6) carry out the preparation of rhizoma polygonati preserved fruit.

Further, in step (4), step (3) is repeated and steams, is bored and drying and processing 0-2 times.Obtained processing rhizoma polygonati is corresponding For, one steam rhizoma polygonati (step 4 repeats 0 time, primary only according to step 3 method " steam-bored-shine "), two steam rhizoma polygonatis (step 4 repeats 1 It is secondary, secondary according to step 3 method " steam-bored-shine ") or three steam rhizoma polygonatis (step 4 is repeated 2 times, according to step 3 method " steam-it is bored- Shine " three times), required time greatly reduces, and without the process of daylight sunning, reduces dust pollution.Preferably, step (4) in, step (3) is repeated and are steamed and drying and processing 0-1 times.

Further, step (7), obtained rhizoma polygonati preserved fruit are encapsulated using vacuum bag.Products obtained therefrom is sealed in vacuum bagging, can It is directly edible to open bag, it is safe and healthy secure and more convenient to carry.Rhizoma polygonati Preserved produciton, sufficiently development and utilization rhizoma polygonati Resource, the Downstream Market of optimization extension planting rhizoma polygonati industry, provides completely new health care's food, improves Siberian solomonseal rhizome health-care health valence Value.

Further, in step (2), slice thickness is controlled in 1-4mm, preferably 2-3mm.Rhizoma polygonati slice thickness is suitable, thoroughly Lightness is good, steams, dries processing speed well, and rhizoma polygonati nutrient loss during steaming is smaller.The rhizoma polygonati of thickness 2-3mm For thin slice after 1-2 times steams, entire body is transparent, and grain is high-visible, and exterior appearance is more excellent.So that corresponding rhizoma polygonati preserved fruit It is compared with general preserved fruit, has more unique pattern advantage, avoid rhizoma polygonati preserved fruit Preparation process later and common preserved fruit honey It gives a farewell dinner just the same.Retain the grain of rhizoma polygonati in rhizoma polygonati preserved fruit, so that rhizoma polygonati preserved fruit has more texture, chewing mouthfeel during eating More preferably.

Further, the rhizoma polygonati after step (3) slice, which is put into steamer, steams 4-8h；Preferably, steamed rhizoma polygonati is bored puts 8- 16h.Steamed rhizoma polygonati continues that steamer is kept to close a period of time, so that rhizoma polygonati moderate stimulation ingredient gradually releases, avoids Quickly opening causes rhizoma polygonati to be quickly cooled down, and rhizoma polygonati slice middle part ingredient can not discharge sufficiently.

Further, step (3) rhizoma polygonati is put into baking oven, dries 7-11h under the conditions of 50-70 DEG C.To rhizoma polygonati surface no moisture, energy Obviously see the lines of rhizoma polygonati meat, it is tack-free.

Further, in step (5), fructus lycii, jujube and honey weight ratio are as follows: fructus lycii: jujube: honey=15-25: 10:10-50.White granulated sugar is generally used in traditional preserved fruit preparation process, white granulated sugar has very high sugariness, as general food Processed and applied effect is preferable.The present invention carries out compatibility using fructus lycii, jujube and honey and prepares liquid glucose, does not use white granulated sugar, more preferably In rhizoma polygonati preserved fruit concocting process, by the mutual coordinated of a variety of different components, realize that the quality of rhizoma polygonati preserved fruit is further It is promoted.Contain polysaccharides in fructus lycii, has effects that relax bowel and defecation, promotes to digest and assimilate.Fructus lycii can not only increase liquid glucose Sugariness, while enhance rhizoma polygonati preserved fruit health care's effect value.Then liquid glucose material composition also selects that jujube, jujube contain There are a large amount of glucose, fructose, sucrose, oligosaccharide, araban and galacturonan etc., sugariness is very high, while jujube There is good health to be worth again, is easy to be received by ordinary consumer.Finally, in liquid glucose add honey as sugar core at Point, honey has effect of relaxing bowel, is conducive to absorb.By the mixing ratio of optimum choice fructus lycii, jujube and honey, realize A kind of completely new liquid glucose tanning, the liquid glucose not only provide sugar for the processing of rhizoma polygonati preserved fruit, also realization rhizoma polygonati preserved fruit Final special favor has better flavor taste compared to the preserved fruit of common white granulated sugar preparation.

Preferably, it is added and is equivalent to fructus lycii, jujube and honey the gross mass quality sum of jujube and honey three (fructus lycii) 5-10 times of clear water carries out.Fructus lycii, jujube and honey add water to boil 10-60min, and after the completion of tanning, filtering, filter residue washes 1- with clear water 3 times, merging filtrate is concentrated into 5-7 times of weight (relative to fructus lycii, jujube and honey gross mass).

Specifically, being weighed according to weight ratio, fructus lycii: jujube: honey=15-25g:10g:10-50g, it is corresponding to add Enter clear water 500mL and carries out tanning liquid glucose.

Preferably, syrup, after the completion, cooled to room temperature are boiled in steamer.

Further, in step (6), the weight ratio for processing rhizoma polygonati and liquid glucose is 3-6:2-5.Liquid glucose should flood processing Rhizoma polygonati boils to rhizoma polygonati and sub-translucent shape is presented.

Compared with prior art, beneficial effects of the present invention:

1, rhizoma polygonati preserved fruit concocting method of the present invention, takes fresh rhizoma polygonati to steam drying and processing by 2-4 times, and suitable steaming is secondary Number is so that the mouthfeel of the puckery mouth of rhizoma polygonati is effectively eliminated.Meanwhile by steam treatment, nutritional ingredient release in rhizoma polygonati is kept to reach one Determine degree, cooperate that selected fructus lycii, jujube, liquid glucose is boiled made of honey, more optimizes the flavor taste of rhizoma polygonati preserved fruit.

2, rhizoma polygonati preserved fruit concocting method through the invention, using fructus lycii, jujube, honey tanning liquid glucose, using candy sugar The technique of stain makes rhizoma polygonati preserved fruit, realizes that the high-quality of rhizoma polygonati preserved fruit processes preparation, the rhizoma polygonati preserved fruit of acquisition can be very good to send out Health care's value of rhizoma polygonati is shot, and in terms of sufficiently overcoming the shortcomings of the mouthfeel of fresh rhizoma polygonati.

3, rhizoma polygonati preserved fruit concocting method of the present invention is by the abundant Preparation process of rhizoma polygonati, so that rhizoma polygonati and traditional food preserved fruit are more preferable Be combined together, towards wider array of Consumer groups.Products obtained therefrom edible taste is good, without throat irritation, portable, has There is enhancing help effect, the mating market in downstream for opening planting rhizoma polygonati industry is of great significance.

Detailed description of the invention:

Fig. 1 is the standard curve of Siberian solomonseal rhizome polysaccharide test.

Fig. 2 is the influence of fructus lycii, jujube and honey proportion compatibility to rhizoma polygonati preserved fruit quality.

Fig. 3 is influence of the candy time to rhizoma polygonati preserved fruit quality

Fig. 4 is influence of the candy time to rhizoma polygonati preserved fruit quality.

Specific embodiment

Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments The range of invention.

In following embodiment and comparative example of the present invention, the main material source or place of production information used is as follows.

This experiment cadmium yellow is selected to use Sichuan Province's Yibin City Yunlian County rhizoma polygonati；Fructus lycii (commercially available)；Jujube (commercially available)；Honey, hat Sheng Yuan food Shanghai GuanShengYuan bees Products Co., Ltd.

In following embodiment and comparative example of the present invention, the key instrument used is as follows.

1. electronic balance, JSC-110020, Harbin Zhong Hui weighing apparatus Co., Ltd.

2. electromagnetic oven, C21-RT2160, the living electric apparatus Manufacturing Co., Ltd of Guangzhou beauty.

3. electric heating constant-temperature blowing drying box, GZX-GF101-3-BS- II, Shanghai leap Medical Devices Co., Ltd..

4. desk-top rectangular machine for traditional Chinese medicinal material,table cutting, DQ-103, Lin great Machinery Co., Ltd., Wenling city.

5. small size vacuum fresh-keeping packaging machine, LQL-08, Wenzhou La Kuila intelligent technology limited.

6. Universalpulverizer, FW100, the Yongxing Ke Wei, Beijing Instrument Ltd..

7. circulating water type vacuum pump filters machine, SHZ-D (III), Yuhua Instrument Co., Ltd., Gongyi City.

It is mainly as follows that rhizoma polygonati preserved fruit process flow is prepared in following embodiment or comparative example: cadmium yellow essence → cleaning → slice → Processing → cooling → candy → sugaring → drying → packaging → finished product.Specific process control parameter control is according to various embodiments Description is adjusted optimal enforcement, to reach corresponding high-quality rhizoma polygonati preserved fruit preparation.

Rhizoma polygonati preserved fruit prepares overall process general view:

(1) rhizoma polygonati select: select fresh Sichuan Province's Yibin City Yunlian County rhizoma polygonati, select fresh meat it is full, without rot, nothing The rhizoma polygonati rhizome of scab is cleaned with clear water, removes palpus.Rhizoma polygonati preserved fruit is using rhizoma polygonati rhizome as raw material, and the shape of rhizoma polygonati rhizome It is all easy to leave soil, therefore has to say that the soil on raw material cleans up and be also beneficial to cleaning pesticide residue and in transit The dust of generation.It is placed 1-2 days after cleaning up, selects the mode of natural air drying, do not contact sunlight as far as possible, sunlight will lead to Huang Essence dries out.

(2) rhizoma polygonati is sliced: during cleaning, having been had been removed the dirt on rhizoma polygonati surface, can directly have been selected slicer Rhizoma polygonati is sliced.Thickness is sliced in 2mm or so, the rhizoma polygonati preserved fruit of the thickness can be obvious tasty, and meat is full.

(3) rhizoma polygonati processes: by the rhizoma polygonati after slice, being put into steamer and steams 6h, the bored 12h of putting of steamed rhizoma polygonati (is closed and heated Source keeps steamer closed state, with the bored rhizoma polygonati of hot steam).Then steamed rhizoma polygonati is put into baking oven, is dried under conditions of 60 DEG C 8-9h, rhizoma polygonati surface no moisture can obviously see the lines of rhizoma polygonati meat, tack-free.

(4) syrup boils: taking fructus lycii, jujube and honey according to a certain percentage, syrup 500ml is made.It is boiled in steamer 30min is filtered on the gauze of double-layer folding, and syrup placement is naturally cooled to room temperature (15-25 DEG C of room temperature).

(5) candy: load weighted processing rhizoma polygonati is placed in syrup carry out it is candy.Rhizoma polygonati is boiled to all being soaked by liquid glucose Thoroughly, sub-translucent shape is presented, rhizoma polygonati and liquid glucose are then poured into suitable container and placed for 24 hours.

(6) it dries: the rhizoma polygonati preserved fruit that sugaring is completed being laid on pallet, suitable temperature is selected, be put into baking oven drying 6h.After 6h, the rhizoma polygonati preserved fruit for taking out drying is let cool, pack.

(7) packaging of rhizoma polygonati preserved fruit: 7cm*10cm single side reticulate pattern package bag vacuum is selected to pack rhizoma polygonati preserved fruit, single pouch package 10g。

Following embodiment is prepared with reference to above-mentioned rhizoma polygonati preserved fruit preparation overall process, and specific technological parameter is according to each reality It applies example description and does corresponding adjustment variation.

Before the specific research work of rhizoma polygonati preserved fruit of the present invention is carried out, We conducted the investigations of the prior art and reproduction to grind Study carefully analysis.The mainstream rhizoma polygonati processing procedure of the prior art is " nine steam nine system ", and it is more to process number, rhizoma polygonati by nine steam nine systems with Afterwards, very glutinous soft, the glutinous hand of product is processed.It is not particularly suited for rhizoma polygonati preserved fruit expected from the object of the invention and processes shape of product requirement, Therefore subsequent consideration steams technique to rhizoma polygonati and improves adjustment, preferably to adapt to the preparation purpose of rhizoma polygonati preserved fruit.

It prepares steamed rhizoma polygonati and processes the quality research of rhizoma polygonati

Rhizoma polygonati Preparation process is carried out with reference to the step 1-3 of above-mentioned rhizoma polygonati preserved fruit preparation overall process.

(1) rhizoma polygonati select: select fresh Sichuan Province's Yibin City Yunlian County rhizoma polygonati, select fresh meat it is full, without rot, nothing The rhizoma polygonati rhizome of scab is cleaned with clear water, removes palpus.Rhizoma polygonati preserved fruit is using rhizoma polygonati rhizome as raw material, and the shape of rhizoma polygonati rhizome It is all easy to leave soil, therefore has to say that the soil on raw material cleans up and be also beneficial to cleaning pesticide residue and in transit The dust of generation.It is placed 1-2 days after cleaning up, natural air drying, avoids sunlight direct irradiation as far as possible, sunlight will lead to rhizoma polygonati mistake Remove moisture.

(2) rhizoma polygonati is sliced: during cleaning, having been had been removed the dirt on rhizoma polygonati surface, can directly have been selected slicer Rhizoma polygonati is sliced.Thickness is sliced in 2mm, the rhizoma polygonati preserved fruit of the thickness can be obvious tasty, and meat is full.

(4) according to needs are prepared, respectively by after fresh rhizoma polygonati slice, repeat to steam-bored-shine according to the concocting method of step 3 (drying) 0-4 times, and collection repeats to steam-bored-the steamed rhizoma polygonati product for shining processing 0-4 times respectively, and it is bored to obtain a corresponding steaming one One shines rhizoma polygonati, rhizoma polygonatis are shone in two steamings two bored two, rhizoma polygonatis are shone in three steamings three bored three, four steam four bored four solarizations.

By above-mentioned preparation process process preparation handle it is later steam rhizoma polygonati and fresh rhizoma polygonati medicinal material is standardized test, It include: determination of polysaccharide, the analysis of rhizoma polygonati content of ashes, the analysis of rhizoma polygonati moisture content analysis, rhizoma polygonati extract content of rhizoma polygonati. It is analyzed by standardized test, determines the quality of used rhizoma polygonati medicinal material.

The standardized test method of rhizoma polygonati is as follows:

One, the measurement of polysaccharide

(1) prepared by reference substance solution: weighing DEXTROSE ANHYDROUS 33.6mg, obtains the anhydrous Portugal that concentration is 0.336mgmL-1 Grape sugar juice.

(2) Specification Curve of Increasing:

1. measuring reference substance solution 0.lmL, 0.2mL, 0.3mL, 0.4mL, 0.5mL, 0.6mL, add distilled water to 2.0mL.

2. the colour developing of 0.2% Anthrone Sulphuric acid solution is added dropwise in ice bath, 10 minutes, ice bath 10 minutes are kept the temperature.

3. being measured at 582nm by UV-VIS spectrophotometry (Pharmacopoeia of the People's Republic of China general rule 0401) Absorbance

(3) determination of polysaccharide:

1. weighing 0.25g in 60 DEG C of dry sample powders to constant weight, the 80v% alcohol reflux that 150mL is added extracts 1h, Filtering.

2. filtered residue is washed 3 times, 10mL/ times with 80v% hot ethanol.

3. filtered residue, filter paper and 150mL water are set in flask, refluxing extraction 1h.

4. filtering residue and flask hot water washing 4 times, 10mL/ times.

5. moving in 250mL volumetric flask, 1mL is measured, after adding water to 2.0mL, it is identical to formulate step with standard curve.

6. reading the weight (mg) containing DEXTROSE ANHYDROUS in sample on standard curve.

(4) this product is calculated by dry product, containing Siberian solomonseal rhizome polysaccharide with DEXTROSE ANHYDROUS (C₆H₁₂O₆) meter, 7.0% must not be less than.

Two, content of ashes analysis, moisture content analysis, extract content analysis

The extract processed in rhizoma polygonati is analyzed referring to the hot dipping in 2015 editions " Chinese Pharmacopoeias ".

The moisture processed in rhizoma polygonati is analyzed referring to the dry weightless mensuration in 2015 editions " Chinese Pharmacopoeias ".

The ash content processed in rhizoma polygonati is analyzed referring to the total ash measuring method in 2015 editions " Chinese Pharmacopoeias ".

Three, test result

By the above method carry out fresh rhizoma polygonati and steam rhizoma polygonati test, research and analyse rhizoma polygonati it is repeatedly steamed, bored, dry big gun The combining form of method processed.It is specific that test result is as follows.

Firstly, being to carry out Specification Curve of Increasing, Siberian solomonseal rhizome polysaccharide standard curve such as Fig. 1 institute of acquisition according to polysaccharide determination method Show, obtaining regression equation is y=0.1075x+0.0082, R²=1.Show Siberian solomonseal rhizome polysaccharide 0.0193~0.1111mg/mL's Linear relationship is good in range, can be used for the quantitative determination of Siberian solomonseal rhizome polysaccharide in rhizoma polygonati.

Then, the polyoses content of the rhizoma polygonati of different processing degree is specifically measured in the same manner, evaluates quality grade.

3.1 Siberian solomonseal rhizome polysaccharide assay results

Table 1 is different to process number Siberian solomonseal rhizome polysaccharide content

Number	①	②	③	④	⑤
						Light absorption value	0.9576	0.3691	0.2859	0.1047	0.1033
Concentration	0.1111	0.0479	0.0389	0.0194	0.0193
						Content	22.22	9.58	7.78	3.88	3.86

1. 2. 3. 4. 5. number respectively corresponds the rhizoma polygonati of different processing degree, specifically: 1. raw sealwort, 2. a steaming one bored one Rhizoma polygonatis, the 4. bored three solarizations rhizoma polygonatis of three steaming three, 5. bored four solarization of four steaming four are shone in solarization rhizoma polygonati, 3. two steamings two bored two.

By comparing raw sealwort, rhizoma polygonati is shone in a steaming one bored one, rhizoma polygonatis are shone in two steamings two bored two, three steam three bored three solarizations rhizoma polygonatis, four It steams four bored four and shines rhizoma polygonati it is found that raw sealwort polyoses content is up to 22.22%.Three, which steam three bored three solarizations Polysaccharide in Polygonatum sibiricum, only has 3.88%, raw sealwort one steams a bored solarization rhizoma polygonati and the production due to not being suitable for rhizoma polygonati preserved fruit with numb tongue mouthfeel.

It is-bored-it is preferred, therefore, that being steamed in rhizoma polygonati concocting process to shine and preferably repeat 1-2 times, polysaccharide in corresponding rhizoma polygonati Retaining ratio is higher.Most preferably, 3. rhizoma polygonatis are shone in two steamings two bored two for selection, the raw material as production rhizoma polygonati preserved fruit.

3.2 rhizoma polygonati moisture, ash content and extract content measurement result

According to above-mentioned Siberian solomonseal rhizome polysaccharide test result, according to above-mentioned Section 2: content of ashes analysis, moisture content analysis, leaching Apparent extract analysis etc. requires, and according to Pharmacopoeia of the People's Republic of China method, carries out to the bored two solarizations rhizoma polygonatis of two steaming two corresponding Test.Obtained steamed rhizoma polygonati quality grade performance is as follows.

Table 2 two steams two bored two and shines rhizoma polygonati moisture, ash content and extract content

Project	Moisture	Ash content	Extract (alcohol is molten)	Extract (water-soluble)
					Content (g/100g)	1.7	2.1g	64g	12.3g

From table 2 it can be seen that two steam two it is bored two shine rhizoma polygonatis moisture content be 1.7g/100g, ash content 2.1g/100g, Extract (alcohol is molten) 64g/100g, extract (water-soluble) 12.3g/100g meet 2015 editions " Chinese Pharmacopoeia " quality standards.Its In, monosaccharide, amino acid, pigment, the ingredients such as oligosaccharide are contained in Alcohol soluble composition.Contain Thick many candies, mineral in water soluble ingredient Matter, the ingredients such as protein.Extract (alcohol is molten) content is higher, shows that rhizoma polygonati processing degree is good, carries out as rhizoma polygonati preserved fruit deep The ratio for processing the edible digestion and absorption of later product is high, and nutritive value is more preferable.

Rhizoma polygonati is shone in the steaming one bored one that Example 1 is prepared, rhizoma polygonatis are shone in two steamings two bored two, three steam three bored three solarizations rhizoma polygonatis Each 50g is mixed with 50g white granulated sugar respectively, and 5mL water is added, is heated to 60 DEG C, sufficiently mixes 15min.Then, constant temperature circulating is used Drying box, 70 DEG C of dryings for 24 hours, obtain rhizoma polygonati preserved fruit.

The property that corresponding rhizoma polygonati preserved fruit has traditional preserved fruit similar, but there is also biggish defects simultaneously, mainly Appearance luster, texture are poor.Wherein, the bored solarization rhizoma polygonati of a steaming one is made after common white sand preserved fruit containing no sugar, and rhizoma polygonati processes degree Deficiency, although sugar covering in surface is more, internal puckery mouthfeel is strong.Two, which steam two bored two, shines rhizoma polygonati and the bored three solarizations rhizoma polygonatis of three steaming three Rhizoma polygonati preserved fruit is made and equally exists puckery mouthfeel, it is slightly weak compared to preserved fruit made of the bored solarization rhizoma polygonati of a steaming one, it cannot be completely eliminated.Together When, the texture that rhizoma polygonati preserved fruit loses rhizoma polygonati itself, extra sugar is made in the bored two solarization rhizoma polygonatis of two steaming two and the bored three solarizations rhizoma polygonatis of three steaming three Divide so that rhizoma polygonati preserved fruit surface sticks hand, there is " stream sugar " phenomenon.Most importantly white granulated sugar processes rhizoma polygonati preserved fruit without any Fragrance, it is difficult to excite appetite.Especially three, which steam three bored three solarizations rhizoma polygonatis, is made rhizoma polygonati preserved fruit, since rhizoma polygonati processing degree is deeper, and White granulated sugar adhesion amount is big, and manufactured rhizoma polygonati preserved fruit entirety quality is hard, and bulk is sticked together, it has not been convenient to edible.

Therefore, follow-up study no longer prepares rhizoma polygonati preserved fruit technique using traditional white granulated sugar, is changed to health care's function Fructus lycii, jujube and the honey of the integration of drinking and medicinal herbs of effect.On the one hand, fructus lycii, jujube are easy as common health food and medicine consangunity ingredient For consumer's receiving；On the other hand, fructus lycii contains polysaccharides, and relax bowel and defecation promotes to absorb；Jujube is containing there are many natural sugars Point, replacement white granulated sugar supplements sugar significant effect, and jujube sugar is soft；Honey equally has relax bowel and defecation, is conducive to absorb.It is right Processing rhizoma polygonati in thin slice can be very good the natural pattern feature for keeping it intrinsic, and realize that the flavor of preserved fruit promotes.

Rhizoma polygonati 50g are shone in three steamings three bored three prepared by Example 1, and white granulated sugar 40g, honey 10g is added, grinds and stirs 10 Minute, 60 DEG C of drying 3h in baking oven are transferred to, rhizoma polygonati preserved fruit is obtained.Using more soft three glutinous steaming rhizoma polygonatis as raw material, cooperation Rhizoma polygonati preserved fruit is made by grinding stirring in a large amount of white granulated sugar and honey.

After taking-up, rhizoma polygonati preserved fruit has slight fragrance, and color is more dim, but preserved fruit surface sticks hand, and eating mouth feel is more Sweet, texture is bad.

Prepare rhizoma polygonati preserved fruit

According to the test processing rhizoma polygonati of embodiment 1 as a result, two steamings two bored two is selected to shine processing of the rhizoma polygonatis as rhizoma polygonati preserved fruit Then base stock ingredient carries out the preparation of rhizoma polygonati preserved fruit according to following process.

(1) syrup boils: boiling 500ml syrup using fructus lycii, jujube and honey according to a certain percentage.Specifically, fructus lycii, Jujube and honey boil 30min in steamer, filter on the gauze of double-layer folding, and syrup is placed into room temperature.

(2) candy: load weighted processing rhizoma polygonati is placed in syrup carry out it is candy.Rhizoma polygonati boils 10min, until all sugared Liquid is impregnated with, and sub-translucent shape is presented, and rhizoma polygonati and liquid glucose are then poured into suitable container and placed for 24 hours.

(3) it dries: the rhizoma polygonati preserved fruit that sugaring is completed being laid on pallet, suitable temperature is selected, be put into baking oven drying 6h.After 6h, the rhizoma polygonati preserved fruit for taking out drying is let cool, pack.

According to above-mentioned step of preparation process 1-3 to the single factor test in the preparation of rhizoma polygonati preserved fruit, experimental study is carried out.

Honey matches experiment of single factor in liquid glucose

Liquid glucose raw material fructus lycii, the influence of jujube and honey ratio to rhizoma polygonati preserved fruit quality

10g jujube and each 5 parts of 20g fructus lycii are weighed, it is mixed with 10.0g, 20.0g, 30.0g, 40.0g and 50.0g honey respectively It closes, adds water 400mL, boil 30min.It is filtered with double gauze, filter residue is rinsed 2 times with clear water 50mL, and merging filtrate is concentrated into 500mL.Two steamings two bored two are weighed again and shine rhizoma polygonati 400g, are added in syrup, are boiled 10min altogether, for 24 hours by well-done rhizoma polygonati sugaring, take It dries out, sensory evaluation is carried out to rhizoma polygonati preserved fruit after drying.

The rhizoma polygonati preserved fruit being prepared is given a mark (hundred-mark system), specific sensory evaluation scoring criterion is as shown in table 3.

3 sensory evaluation criteria of table

Invite 10 ordinary consumers as sensory evaluation group member at random, evaluation project includes color, form and mouth Sense and flavor.Evaluation personnel is unified before being given a mark to carry out code of points explanation, informs sensory evaluation mark shown in table 3 It is quasi-.Then, it invites evaluation member to be gargled with 50mL drinking water, then gives a mark.Every marking of everybody evaluation group member As a result it adds up, counts hundred-mark system appraisal result, Comprehensive Assessment is carried out to rhizoma polygonati preserved fruit.Each evaluation group member is recorded in detail Marking result (hundred-mark system), take 10 evaluation group members to be equally divided into sensory evaluation scores.The marking result of multidigit scoring person Experiment the data obtained is analyzed using 2010 software of Excel.

Result of giving a mark is as follows:

It gives a mark according to sensory evaluation criteria shown in table 3 to the rhizoma polygonati preserved fruit being prepared, give a mark result such as Fig. 2 institute Show.Abscissa is the material fiting ratio example of fructus lycii, jujube and honey, and ordinate is comprehensive score.When fructus lycii, jujube, honey When honey ratio increases in proportion, the sensory evaluation marking of rhizoma polygonati preserved fruit slightly rises, and is then rapidly achieved platform, finally Scoring decreases.

Illustrate to increase with honey additive amount, rhizoma polygonati preserved fruit sensory evaluation scores first rise to be reduced afterwards, works as fructus lycii: jujube: honey When for 2:1:4, the sensory evaluation scores highest of rhizoma polygonati preserved fruit is 79.30 ± 0.25.But when the amount of honey continues growing, sense organ Scoring is gradually reduced.Reason may be when the additive amount of honey is gradually increased, and sweet taste masks the fragrant and sweet taste of rhizoma polygonati and contains Sugar amount increase causes rhizoma polygonati preserved fruit " stream sugar " occur, and (rhizoma polygonati preserved fruit cannot keep stable solid-state, portion to phenomenon under room temperature environment Divide liquid glucose flow deformation), cause rhizoma polygonati preserved fruit form project score to decline.Through one-way analysis of variance it is found that working as fructus lycii: red Jujube: when honey is 2:1:4, comprehensive score there were significant differences (the P < of the comprehensive score of rhizoma polygonati preserved fruit and the acquisition of remaining 4 ratio 0.05).Therefore, fructus lycii is selected: jujube: best proportion compatibility of the honey for 2:1:4 as rhizoma polygonati preserved fruit.

Prepare rhizoma polygonati preserved fruit

(1) syrup boils: configuring 500ml syrup using fructus lycii, jujube and honey according to a certain percentage.It is boiled in steamer Syrup is placed into room temperature by 30min, is filtered on the gauze of double-layer folding.

(2) candy: load weighted processing rhizoma polygonati being placed in syrup and carries out candy 10min.Rhizoma polygonati is boiled to all sugared Liquid is impregnated with, and sub-translucent shape is presented, and rhizoma polygonati and liquid glucose are then poured into suitable container and placed for 24 hours.

Liquid glucose boils rhizoma polygonati experiment of single factor

Influence of the candy time for rhizoma polygonati preserved fruit quality in rhizoma polygonati preserved fruit

10g jujube and each 5 parts of 20g fructus lycii are weighed, is mixed respectively with 40g honey, water 400mL is added, boils 30min.With double Layer filtered through gauze, filter residue are rinsed 2 times with clear water 50mL, and merging filtrate is concentrated into 500mL.Two steamings two bored two are weighed again shines rhizoma polygonati 400g is added in syrup, boils altogether, the candy time is respectively 0min, 5min, 10min, 15min, 20min.Then by well-done Huang Refined sugar stain for 24 hours, takes out drying, carries out sensory evaluation to rhizoma polygonati preserved fruit after drying.

The sensory evaluation criteria for inviting 10 ordinary consumers to record according to table 3 using the identical methods of embodiment 2 Carry out evaluation marking.

Result of giving a mark is as follows:

It is as shown in Figure 3 to obtain result after statistical data processing for result of giving a mark.With the increase of candy time, The sensory evaluation scores of rhizoma polygonati preserved fruit first rise to be reduced afterwards, and when the candy time is 15min, the sensory evaluation scores highest of rhizoma polygonati preserved fruit is 81.0±0.60.But when continuing growing the candy time, sensory evaluation scores are gradually reduced.Reason may be the candy time gradually When increase, to evaporate and increase along with moisture, candy concentration increases, so that the too high generation greasy taste of the sugariness of rhizoma polygonati preserved fruit, Candy overlong time destroys two steaming rhizoma polygonati institutional frameworks simultaneously, so that rhizoma polygonati preserved fruit structural instability, sugar is excessive, " stream sugar " occurs Phenomenon.Through one-way analysis of variance it is found that the comprehensive score result of rhizoma polygonati preserved fruit is optimal, with it when the candy time is 15min 4 times candy rhizoma polygonati preserved fruit of remaininging is compared, and there were significant differences for comprehensive score result (P < 0.05).Therefore, select the candy time for 15min boils the time as best scald of rhizoma polygonati preserved fruit.

Prepare rhizoma polygonati preserved fruit

(2) candy: load weighted processing rhizoma polygonati is placed in syrup carry out it is candy.Rhizoma polygonati is boiled to all being soaked by liquid glucose Thoroughly, sub-translucent shape is presented, rhizoma polygonati and liquid glucose are then poured into suitable container and placed for 24 hours.

Drying temperature experiment of single factor

Influence of the drying temperature for rhizoma polygonati preserved fruit quality in rhizoma polygonati preserved fruit preparation process

10g jujube and each 5 parts of 20g fructus lycii are weighed, is mixed respectively with 40g honey, water 400mL is added, boils 30min.With double Layer filtered through gauze, filter residue are rinsed 2 times with clear water 50mL, and merging filtrate is concentrated into 500mL.Two steamings two bored two are weighed again shines rhizoma polygonati 400g is added in syrup, boils 10min altogether, for 24 hours by well-done rhizoma polygonati sugaring, takes out drying, the temperature of drying is respectively 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C carry out sensory evaluation to rhizoma polygonati preserved fruit after drying.

Result of giving a mark is as follows:

Give a mark result as shown in figure 4, with drying temperature increase, rhizoma polygonati preserved fruit sensory evaluation scores first rise to be reduced afterwards, when When drying temperature is 60 DEG C, the sensory evaluation scores highest of rhizoma polygonati preserved fruit is 80.70 ± 0.40.But when drying temperature continues growing, Its sensory evaluation scores is gradually reduced.When reason is mainly that drying temperature increases, high temperature causes moisture in rhizoma polygonati preserved fruit largely to flow It loses, made rhizoma polygonati preserved fruit hardness increases, and is not easy to eat, and it is no longer soft glutinous palatable, lose the flavor of rhizoma polygonati preserved fruit itself.Through One-way analysis of variance is it is found that when the drying temperature of rhizoma polygonati preserved fruit is 60 DEG C, the comprehensive score of rhizoma polygonati preserved fruit and remaining 4 temperature There were significant differences (P < 0.05) for the comprehensive score that degree obtains.Therefore, select the candy time for 60 DEG C as the best of rhizoma polygonati preserved fruit Drying temperature.

The preparation of rhizoma polygonati preserved fruit

The rhizoma polygonati preserved fruit single factor experiment that 2-4 is provided through the foregoing embodiment is researched and analysed, in conjunction with rhizoma polygonati preserved fruit obtained Sensory evaluation scores are as evaluation index, preliminary screening more preferably single factor test condition.On the basis of experiment of single factor result, The influence of charge ratio, candy time, drying temperature to rhizoma polygonati preserved fruit product is studied by orthogonal experiment, determines its optimal parameter, To develop, a kind of sensory properties is good, the rhizoma polygonati preserved fruit with health care's effect.

Similarly according to embodiment 1 for steaming researching and analysing for rhizoma polygonati, using rhizoma polygonati (two steamings two bored two of secondary processing Shine rhizoma polygonati) production preserved fruit, it is dried during test using thermostatic drying chamber, effectively reduces manpower and material resources consumption.

Rhizoma polygonati preserved fruit orthogonal experiment is designed according to the test result of embodiment 2-4, with charge ratio, candy time, drying temperature Degree is used as research factor, using L₉(3⁴) orthogonal test, it is given a mark with 3 sensory evaluation criteria of table, is used as and is commented according to marking result Valence index researchs and analyses the optimal conditions for determining production rhizoma polygonati preserved fruit factor.Factor level is shown in Table 4.

4 orthogonal test factor level of table

It is horizontal	Factor A (proportion)	Factor B (time)	Factor C (temperature)
				1	2:1:3	10min	60
2	2:1:4	15min	70
				3	2:1:5	20min	80

Specific experimental method is as follows:

Jujube 20g, fructus lycii 10g, honey 30g, 40g, 50g, the proportion of constituent element A are weighed, mixing adds water 400mL, endures 30min processed.It is filtered with double gauze, filter residue is rinsed 2 times with clear water 50mL, and merging filtrate is concentrated into 500mL.Implementation is weighed again 1 method of example preparation two steam two it is bored two shine rhizoma polygonati 400g, be added syrup in, boil altogether, the candy time be respectively 0min, 5min, 10min,15min,20min.Then for 24 hours by well-done rhizoma polygonati sugaring, drying is taken out, sense organ is carried out to rhizoma polygonati preserved fruit after drying and is commented Valence.

On the basis of experiment of single factor result, with fructus lycii, jujube and honey ratio (A), candy time (B), drying temperature Spending (C) is three factors, using L₉(3⁴) table progress orthogonal experiment.Orthogonal experiments are shown in Table 5, and variance analysis is shown in Table 6.

5 experimental result of table

As shown in Table 5, the factor of rhizoma polygonati preserved fruit subjective appreciation is influenced successively are as follows: syrup matches the candy time > drying temperature of > Degree.The optimal combination of rhizoma polygonati preserved fruit is A₂B₂C₂.That is optimum condition are as follows: proportion compatibility is fructus lycii: jujube: honey=2:1:4, sugar Boiling the time is 15min, and drying temperature is 70 DEG C.

6 analysis of variance table of table

As can be seen from Table 6, drying temperature, candy time all have system with the organoleptic quality influence for comparing rhizoma polygonati preserved fruit Meter learns meaning (P < 0.05).

7 confirmatory experiment result of table

Note: different letters indicate that there were significant differences (P < 0.05) between each data in figure, same letter indicate each data it Between without significant difference (P > 0.05).

Select the highest A of orthogonal test scoring₂B₂C₁And A₂B₂C₂Carry out confirmatory experiment, wherein as can be seen from Table 7, A₂B₂C₂Subjective appreciation highest is 85.90 ± 0.25.Analysis of variance is it is found that A₂B₂C₁And A₂B₂C₂The comprehensive score of acquisition does not have Significant difference (P > 0.05).Suppleness and holding time in order to ensure rhizoma polygonati preserved fruit, determine the optimum proportioning of rhizoma polygonati preserved fruit Ratio is 2:1:4, and the candy time is 15min, and drying temperature is 70 DEG C.

Prepare rhizoma polygonati preserved fruit

According to the best preparation technology parameter that embodiment 5 determines, verification test is carried out.Weigh jujube 20g, fructus lycii 10g, bee Sweet 40g, mixing add water 400mL, boil 30min.It being filtered with double gauze, filter residue is rinsed 2 times with clear water 50mL, merging filtrate, It is concentrated into 500mL.The two of the preparation of 1 method of embodiment is weighed again and steams two bored two solarizations rhizoma polygonati 400g, is added in syrup, is boiled altogether, it is candy Then for 24 hours by well-done rhizoma polygonati sugaring 15min takes out drying, drying obtains rhizoma polygonati preserved fruit.

Obtained rhizoma polygonati preserved fruit is transparent glossy, and color is brown color, and for even tissue without " stream sugar ", taste is fragrant and sweet suitable Mouthful, flexible free from extraneous odour, and have the feeling of Hui Tian after eating, it greatly ensure that the original ingredient of rhizoma polygonati, and evaded rhizoma polygonati original The bad mouthfeel having.

The present invention studies the deep processing of rhizoma polygonati, has fully considered rhizoma polygonati as the unique of medical and edible dual purpose plant resource The characteristics of mouthfeel property and rhizoma polygonati itself are used as edible health food, digestion, absorb.By rhizoma polygonati by adequately pretreatment It processes, liquid glucose is then made by fructus lycii, jujube and honey, carry out the deep processing of rhizoma polygonati preserved fruit, in the item for guaranteeing fruity taste Under part, more remains the ingredients such as the original Thick many candies of rhizoma polygonati, minerals, protein, amino acid, oligosaccharide.It gives full play to Sealwort nutritive pan value and health value.

In conjunction with the ingredient of the integration of drinking and medicinal herbs such as fructus lycii, jujube and honey, in Traditional Chinese Medicine theory, fructus lycii clears away heart-fire bright The effect of mesh, nourishing liver and kidney, hypoglycemic, reducing blood lipid；Jujube, benefiting qi and nourishing blood, nourishing stomach and spleen；Using honey as main sugar Source, building compounding liquid glucose, tanning obtain the liquid glucose of high-quality.Finally, the outstanding rhizoma polygonati preserved fruit product of flavor taste is processed, it is real The rhizoma polygonati preserved fruit product of existing optimal sugariness, mouthfeel, form.

The features such as rhizoma polygonati preserved fruit of the invention has candied fruit process operation simple, and processing line one-time investment is smaller, In rhizoma polygonati large-scale planting, yield is high, the mountain area having inconvenient traffic, and it is stagnant can to solve rhizoma polygonati by rhizoma polygonati deep processing at rhizoma polygonati preserved fruit It stays problem and the development of planting rhizoma polygonati industrial zone and local economy is promoted to increase.

Also, it, can as a kind of novel product for having both candied fruit snacks feature and health care's food feature simultaneously 6,000,000,000 yuan of preserved fruit food products market can be up to towards annual sales amount well and the health care market of hundred billion ranks pushes away Wide sale.Not only people had been met and feature, but also the big healthy historical background of fitting are liked to candied fruit height.As health preserving health-care food Rhizoma polygonati preserved fruit can necessarily cause liking for numerous people, for promoting people's health theory and reducing drug abuse, all have very Good improvement promote meaning.

Rhizoma polygonati preserved fruit of the present invention, the degree that rhizoma polygonati steams processing are suitable for significantly remaining the natural activity of rhizoma polygonati Ingredient.Moreover, taking unique liquid glucose raw material tanning technique prepared, the same jujube with health maintenance effect, fructus lycii, bee are obtained Honey liquid, it is compound with corresponding liquid glucose and processing rhizoma polygonati progress, rhizoma polygonati preserved fruit is processed, gained rhizoma polygonati preserved fruit has in many ways simultaneously The health maintenance effect in face.Current research mainly solves the deep processing and quality control of rhizoma polygonati preserved fruit, basic guarantee rhizoma polygonati fruit The pattern of dried meat product, active skull cap components such as are effectively retained/shift, and achieve optimal flavor, mouthfeel, pattern at the characteristics product Matter.Subsequent prospect can be subjected to pharmacological tests research to the rhizoma polygonati preserved fruit that above-described embodiment is prepared, be tried by pharmacology Test the animal health health effect of rhizoma polygonati preserved fruit obtained by further analysis Preparation process.

Claims

1. a kind of rhizoma polygonati preserved fruit preparation method, which comprises the following steps:

(1) it selects fresh rhizoma polygonati to clean up, air-dry or dries；

(3) rhizoma polygonati after slice is put into steamer and steams 2-10h, by the steamed bored 6-18h of rhizoma polygonati；Then rhizoma polygonati is put into baking Case dries 4-12h under the conditions of 40-80 DEG C；

(6) the processing rhizoma polygonati for obtaining step (4) is added in step 5 gained liquid glucose, boils rhizoma polygonati with liquid glucose, boils 2-30min；So Afterwards, 6-48h is stood；

2. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that in step (4), repeat step (3) and steam, is bored With drying and processing 0-2 times.

3. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that step (7), obtained rhizoma polygonati preserved fruit is using true Empty bag encapsulation.

4. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that in step (2), slice thickness is controlled in 1- 4mm, preferably 2-3mm.

5. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that the rhizoma polygonati after step (3) slice is put into steamer Middle steaming 4-8h.

6. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that step (3) rhizoma polygonati is put into baking oven, in 50-70 7-11h is dried under the conditions of DEG C.

7. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that in step (5), fructus lycii, jujube and honey Weight ratio are as follows: fructus lycii: jujube: honey=15-25:10:10-50.

8. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that it is total that addition is equivalent to fructus lycii, jujube and honey 5-10 times of quality of clear water.

9. rhizoma polygonati preserved fruit preparation method as described in claim 1, which is characterized in that in step (6), process the weight of rhizoma polygonati and liquid glucose Amount part ratio is 3-6:2-5.