CN110447805A - A kind of Rhizoma Gastrodiae preservation method - Google Patents
A kind of Rhizoma Gastrodiae preservation method Download PDFInfo
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- CN110447805A CN110447805A CN201910829973.9A CN201910829973A CN110447805A CN 110447805 A CN110447805 A CN 110447805A CN 201910829973 A CN201910829973 A CN 201910829973A CN 110447805 A CN110447805 A CN 110447805A
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- rhizoma gastrodiae
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000004321 preservation Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 51
- 239000004576 sand Substances 0.000 claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000002525 ultrasonication Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 238000010790 dilution Methods 0.000 claims description 24
- 239000012895 dilution Substances 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 19
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 8
- 239000001728 capsicum frutescens Substances 0.000 claims description 8
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 claims description 4
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 229930003935 flavonoid Natural products 0.000 claims description 4
- 235000017173 flavonoids Nutrition 0.000 claims description 4
- 150000002215 flavonoids Chemical class 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 239000012286 potassium permanganate Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 208000011580 syndromic disease Diseases 0.000 claims description 4
- 235000018553 tannin Nutrition 0.000 claims description 4
- 229920001864 tannin Polymers 0.000 claims description 4
- 239000001648 tannin Substances 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 241000790917 Dioxys <bee> Species 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 241000305491 Gastrodia elata Species 0.000 abstract description 10
- 241000607479 Yersinia pestis Species 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 230000002779 inactivation Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000003628 erosive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
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- 239000000835 fiber Substances 0.000 description 2
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- 230000008014 freezing Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241001666377 Apera Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 241000305492 Gastrodia Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229960004365 benzoic acid Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229960002163 hydrogen peroxide Drugs 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The present invention relates to Chinese medicine technical field of preservation of fresh, and in particular to a kind of Rhizoma Gastrodiae preservation method.The Rhizoma Gastrodiae preservation method is through ultrasonication, ultraviolet-sterilization processing, fresh-keeping liquid immersion, sand storage method, the step by step processes such as falling temperature technique, low tempertaure storage, first by the fresh gastrodia elata after cleaning first through ultrasonication, remaining microorganism or pest effectively in inactivation Rhizoma Gastrodiae body, prevent Rhizoma Gastrodiae Rhizoma Gastrodiae in later period storage process from suffering erosion；Rhizoma Gastrodiae after ultrasonication is handled through ultraviolet-sterilization again, again in complete inactivation Rhizoma Gastrodiae body or bacterium, microorganism, the pest of body surface, efficient physical treatment method effectively increase the fresh-keeping and storing period of Rhizoma Gastrodiae；Then the immersion treatment technology for cooperating liquid for preserving plants, extends the storage mid-term of Rhizoma Gastrodiae again, while overcoming side effect existing for chemical preservative, and the Rhizoma Gastrodiae after ensureing storage also has the medical value of script, and does not have a negative impact.
Description
Technical field
The present invention relates to Chinese medicine technical field of preservation of fresh, and in particular to a kind of Rhizoma Gastrodiae preservation method.
Background technique
Rhizoma Gastrodiae (scientific name: Gastrodia elata Bl.) also known as rhizoma gastrodiae, solely shake sesame, from it is female, close and superintended and directed from grass, god grass, ghost
Postal, Mokpo, RHIZONA GASTRODIAE, wind grass, Bai Longpi etc. are orchid family Gastrodia herbaceos perennials.Rhizomes is plump, no greenery,
Capsule obovate elliptic, often with stem tuber or seminal propagation.Its rhizome be used as medicine to treat have a dizzy spell, extremity numbness, children
The diseases such as infantile convulsion are rare Chinese medicines, share treatment headache and insomnia with Qiongzhen Ganoderma Lucidum.
The raw material that fresh gastrodia elata can be used as plurality of dishes, stew and make beverage by oneself, the health care food materials as a kind of green exist
There is the demand of flood tide in the market.But the fresh gastrodia elata stem tuber excavation phase concentrates very much, is often only 10~30 days or so, fresh Rhizoma Gastrodiae purchase
Season will appear the problem of large-tonnage product can not be processed and be sold in time, store sth. in a cellar, sand storage, cold storage can all bring rot it is tight
Weight consequence.Conventional method is dried or is dried after boiling, and dry product is made, can long-term preservation, but be unable to satisfy market pair
The demand of fresh gastrodia elata.A kind of fresh-keeping patent CN 101904990A of the fresh gastrodia elata having disclosed, the specific method of the patent
It is: the Rhizoma Gastrodiae harvested is selected, clean, by the edible medicining liquid dipping disinfection of the Rhizoma Gastrodiae after cleaning, after the completion of disinfection
It pulls out and drains, with microwave stove heating, used microwave power is 500~1000W, 3~8min of heating time, is packed into poly- third
Alkene high temperature resistant vacuum bag, is packaged in vacuum packing machine, by packaged Rhizoma Gastrodiae with 120 DEG C of 20~40min of steam sterilizing,
Then cold rapidly to set, storage is protected from light at 15 DEG C or less.This method has actually all inactivated all cells of Gastrodia Elata Stem Tuber
.Have in the market it is some with preservative, antistaling agent, high concentration salt, antibiotic etc. be raw material fresh Gastrodia Elata Stem Tuber is carried out it is fresh-keeping
Product, it is most of do not indicate used by raw material type, concentration, some technologies even use SO2, sodium pyrosulfite, drift
White powder, hydrogen peroxide, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, sulphite, nitrite etc. exist greatly
Security risk.
Summary of the invention
In order to overcome the above problem, fresh gastrodia elata fresh-keeping and storing period short status is solved, while overcoming existing Rhizoma Gastrodiae
The big problem of fresh-keeping liquid side effect, Rhizoma Gastrodiae Study on preservation technique of our company research staff through many years, successfully develop it is a set of at
Ripe Rhizoma Gastrodiae preservation technology, and mating fresh-keeping liquid naturally.
The present invention is achieved by the following technical solutions:
A kind of Rhizoma Gastrodiae preservation method, comprising the following steps:
A, physical sterilization, the Rhizoma Gastrodiae of fresh band soil be placed in clear water clean up, hairbrush outwash epidermis is sure not to injure day
Snippings stem；It pulls out and is placed in 15~18 DEG C of temperature of shady place and is divided in bamboo mat until surface moisture drains completely, only divide one
Layer is sent into ultrasonic wave and 5~7min of ultrasonication in room occurs, then be immediately transferred into ultraviolet room ultraviolet-sterilization processing 20~
30min takes out, is placed in 15~18 DEG C of temperature of toilet and prestores；
B, fresh-keeping liquid impregnates: fresh-keeping liquid is prepared, and is adjusted to 15~18 DEG C of fresh-keeping liquid temperature, the Rhizoma Gastrodiae prestored is upright complete
It is immersed in fresh-keeping liquid entirely, impregnates 5~7min；It takes out, is placed under 15~18 DEG C of wind-warm syndrome of air-dry machine and quickly dries up surface moisture,
It is transferred to secondary in 15~18 DEG C of temperature of toilet prestore；
C, Rhizoma Gastrodiae sand storage: in bubble chamber, dividing the clean river sand of one layer of 1~2cm thickness, laid flat on river sand one layer it is secondary pre-
The Rhizoma Gastrodiae deposited at a distance of 1cm between adjacent Rhizoma Gastrodiae, and fills river sand in gap；Tile one layer of 1~2cm thickness river sand again on Rhizoma Gastrodiae, then
One layer of secondary Rhizoma Gastrodiae prestored is laid flat, is thus repeated, until laying flat 3~4 layers of Rhizoma Gastrodiae in bubble chamber, top layer's Rhizoma Gastrodiae upper surface is covered
The river sand of lid 2~3cm thickness, and control river sand and cover all Rhizoma Gastrodiae；
D, low tempertaure storage: sealing the bubble chamber that above-mentioned vanning terminates, and is filled with 15~18 DEG C of temperature of fresh-keeping gas, retransfers
Into freezer, it is cooled to 2~3 DEG C step by step, stored protected from light.
Preferably, the ultrasonic frequency is 25~30KHz.
Preferably, the fresh-keeping liquid the preparation method is as follows:
The pure juice of jasmine, the pure juice of bitter bamboo are taken, is poured into the dehydrated alcohol of 10~15 times of volumes after puddling uniformly, is puddled uniformly,
5~8min of hydrotropy is shaken in supersonic wave cleaning machine；500~700 times of original volume are diluted to, addition accounts for dilution gross weight 1
~2% tannin, the tea polyphenols for accounting for dilution gross weight 3~5%, the aluminum sulfate for accounting for dilution gross weight 2~4%, to account for dilution total
Weigh 15~20 ‰ potassium permanganate, the plant acid for accounting for dilution gross weight 0.5~0.8%, the garlic for accounting for dilution gross weight 4~7%
Pure juice is puddled uniformly, first product fresh-keeping liquid is made；
Above-mentioned first product fresh-keeping liquid is warming up to 65~70 DEG C, and keeps temperature constant, hot red pepper is admixed and extracts element, in 3200~
3500r/min's stirs 30~35min of high-speed stirred under speed, stand 20~for 24 hours；In 1350~1500r/min's after standing
10~15min of centrifugal treating in centrifuge collects supernatant and middle layer liquid to get finished product fresh-keeping liquid.
Further, the Mixed sample Proportion of the pure juice of the jasmine and the pure juice of bitter bamboo is 2~4:9.
Further, the hot red pepper extracts ratio of the element by the pure juice of new cerise capsicum annum fasciculatum and flavonoids in 1000:5~9
Hybrid process is made；
The additive amount that the hot red pepper extracts element is the 3~5% of first product fresh-keeping liquid gross weight.
Preferably, the river sand granularity is 1~2mm；
The river sand is spread before bubble chamber, also needs to be refrigerated to temperature to be 15~18 DEG C
Preferably, it before the bubble chamber is packed into Rhizoma Gastrodiae, also needs to be refrigerated to 15~18 DEG C of temperature.
Preferably, the fresh-keeping gas is nitrogen, carbon dioxide is mixed in the ratio of 5:1；
The additional amount of the fresh-keeping gas is the 1/10 of bubble chamber volume.
Preferably, the cool-down method step by step is as follows:
To fill Rhizoma Gastrodiae and seal after bubble chamber lie in freezer, control one layer of bubble chamber of bottom apart from ground 15~
20cm, at a distance of 15~20cm between adjacent foam case；
Controlling freezer initial temperature is 15~18 DEG C, and is cooled to 2~3 DEG C of temperature of ice house by the rate of temperature fall of 2 DEG C/h, dimension
It is constant to hold temperature.
The beneficial effects of the present invention are:
Compared with prior art, the present invention effectively inactivates Rhizoma Gastrodiae body by the fresh gastrodia elata after cleaning first through ultrasonication
Interior remaining microorganism or pest prevent Rhizoma Gastrodiae Rhizoma Gastrodiae in later period storage process from suffering erosion；Again by the ultrasonication day after tomorrow
Fiber crops are handled through ultraviolet-sterilization, again in complete inactivation Rhizoma Gastrodiae body or bacterium, microorganism, the pest of body surface, efficient physical treatment
Method effectively increases the fresh-keeping and storing period of Rhizoma Gastrodiae；
Secondly, the Rhizoma Gastrodiae after the present invention prestores low temperature is sent into homemade liquid for preserving plants and impregnates, fresh-keeping liquid is allowed
Protective film is formed in Rhizoma Gastrodiae body surface, Rhizoma Gastrodiae dehydration or rotten during storage is prevented, effectively extends the storage period of Rhizoma Gastrodiae；And
Rhizoma Gastrodiae after fresh-keeping liquid is impregnated washes Quick-air-drying in blower, prevents fresh-keeping liquid from penetrating into inside Rhizoma Gastrodiae, influences a day anaesthetic
With value；Meanwhile the use of liquid for preserving plants, side effect existing for chemical preservative is overcome, the Rhizoma Gastrodiae after ensureing storage is also
Medical value with script, and do not have a negative impact；
Furthermore the present invention selects sand storage method, cooperates the use of bubble chamber, temperature and river sand similar in Rhizoma Gastrodiae are used to bury
Rhizoma Gastrodiae, and being filled with through fresh-keeping gas effectively improve the fresh-keeping period of Rhizoma Gastrodiae, ensure the fresh and alive property of Rhizoma Gastrodiae in storage；And by
Under the processing of grade cooling, Rhizoma Gastrodiae body temperature is allowed slowly to decline, until reaching expected fresh-keeping and storing temperature, effectively overcomes and sharply cool down
The phenomenon that causing Rhizoma Gastrodiae dehydration to rupture, prevents Rhizoma Gastrodiae from addling, and Rhizoma Gastrodiae is allowed to reach high efficient cryogenic storage effect；Cool down skill step by step
Art is successively carried out with ultrasonication, ultraviolet-sterilization processing, fresh-keeping liquid immersion, sand storage method, and synergy greatly extends day
The fresh-keeping and storing period of fiber crops, while guaranteeing that Rhizoma Gastrodiae medical value is constant.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
A kind of preservation method of Rhizoma Gastrodiae is present embodiments provided, detailed process is as follows:
A kind of Rhizoma Gastrodiae preservation method, which comprises the following steps:
A, physical sterilization: the Rhizoma Gastrodiae of fresh band soil being placed in clear water and is cleaned up, and hairbrush outwash epidermis is sure not to injure day
Snippings stem；It pulls out and is placed in 15 DEG C of temperature of shady place and is divided in bamboo mat until surface moisture drains completely, only divide one layer, send
It is that ultrasonication 5min in room occurs for 30KHz ultrasonic wave, then is immediately transferred into ultraviolet-sterilization in ultraviolet room and handles into frequency
30min takes out, is placed in 15 DEG C of temperature of toilet and prestores；
B, it prepares fresh-keeping liquid: taking the pure juice of jasmine, the pure juice of bitter bamboo, pour into 10 times of volumes after puddling uniformly by the weight ratio of 2:9
Dehydrated alcohol in, puddle uniformly, in supersonic wave cleaning machine shake hydrotropy 8min；500 times of original volume are diluted to, is added
It accounts for the tannin of dilution gross weight 1%, the tea polyphenols for accounting for dilution gross weight 5%, the aluminum sulfate for accounting for dilution gross weight 2%, account for dilution
The potassium permanganate of liquid gross weight 20 ‰, the plant acid for accounting for dilution gross weight 0.5%, the pure juice of garlic for accounting for dilution gross weight 7%, are puddled
Uniformly, first product fresh-keeping liquid is made；
Above-mentioned first product fresh-keeping liquid is warming up to 65 DEG C, and keeps temperature constant, admixes and accounts for the 5% red of first product fresh-keeping liquid gross weight
Green pepper extracts element, in the high-speed stirred 35min under speed that stirs of 3200r/min, stands 20h；In the centrifugation of 1500r/min after standing
Centrifugal treating 10min in machine collects supernatant and middle layer liquid to get finished product fresh-keeping liquid；
The hot red pepper extracts element and is made of the pure juice of new cerise capsicum annum fasciculatum and flavonoids in the ratio hybrid process of 1000:5；
C, fresh-keeping liquid impregnates: 15 DEG C of fresh-keeping liquid temperature are adjusted to, is completely submerged in the Rhizoma Gastrodiae prestored is upright in fresh-keeping liquid,
Impregnate 5min；It takes out, is placed under 15 DEG C of wind-warm syndrome of air-dry machine and quickly dries up surface moisture, be transferred in 15 DEG C of temperature of toilet
It is secondary to prestore；
D, Rhizoma Gastrodiae sand storage: by bubble chamber be refrigerated to 15 DEG C of temperature it is spare, in bubble chamber after freezing, divide one layer
2cm it is thick, granularity 1mm cleaning river sand, lay flat one layer of secondary Rhizoma Gastrodiae prestored on river sand, at a distance of 1cm between adjacent Rhizoma Gastrodiae, and
River sand is filled in gap；Tile one layer of 2cm thickness river sand again on Rhizoma Gastrodiae, then lays flat one layer of secondary Rhizoma Gastrodiae prestored, thus repeats, until
3 layers of Rhizoma Gastrodiae are laid flat in bubble chamber, top layer's Rhizoma Gastrodiae upper surface covers the river sand of 3cm thickness, and controls river sand and cover all Rhizoma Gastrodiae；
The river sand is spread before bubble chamber, also needs to be refrigerated to temperature to be 15 DEG C；
E, low tempertaure storage: sealing the bubble chamber that above-mentioned vanning terminates, and is filled with 15 DEG C of temperature of fresh-keeping gas, and charge is bubble
The 1/10 of foam case volume, transfers in freezer, controls one layer of bubble chamber of bottom between ground 20cm, adjacent foam case
At a distance of 20cm；Regulating and controlling freezer initial temperature is 15 DEG C, and is cooled to 2 DEG C of temperature of ice house by the rate of temperature fall of 2 DEG C/h, maintains temperature
Constant, stored protected from light stops low tempertaure storage until Rhizoma Gastrodiae sale or use terminate；
The fresh-keeping gas is nitrogen, carbon dioxide is mixed in the ratio of 5:1.
Embodiment 2
A kind of preservation method of Rhizoma Gastrodiae is present embodiments provided, detailed process is as follows:
A, physical sterilization: the Rhizoma Gastrodiae of fresh band soil being placed in clear water and is cleaned up, and hairbrush outwash epidermis is sure not to injure day
Snippings stem；It pulls out and is placed in 18 DEG C of temperature of shady place and is divided in bamboo mat until surface moisture drains completely, only divide one layer, send
It is that ultrasonication 7min in room occurs for 25KHz ultrasonic wave, then is immediately transferred into ultraviolet-sterilization in ultraviolet room and handles into frequency
20min takes out, is placed in 18 DEG C of temperature of toilet and prestores；
B, it prepares fresh-keeping liquid: taking the pure juice of jasmine, the pure juice of bitter bamboo, pour into 15 times of volumes after puddling uniformly by the weight ratio of 4:9
Dehydrated alcohol in, puddle uniformly, in supersonic wave cleaning machine shake hydrotropy 5min；700 times of original volume are diluted to, is added
It accounts for the tannin of dilution gross weight 2%, the tea polyphenols for accounting for dilution gross weight 3%, the aluminum sulfate for accounting for dilution gross weight 4%, account for dilution
The potassium permanganate of liquid gross weight 15 ‰, the plant acid for accounting for dilution gross weight 0.8%, the pure juice of garlic for accounting for dilution gross weight 4%, are puddled
Uniformly, first product fresh-keeping liquid is made；
Above-mentioned first product fresh-keeping liquid is warming up to 70 DEG C, and keeps temperature constant, admixes and accounts for the 3% red of first product fresh-keeping liquid gross weight
Green pepper extracts element, in the high-speed stirred 30min under speed that stirs of 3500r/min, stands for 24 hours；In the centrifugation of 1350r/min after standing
Centrifugal treating 15min in machine collects supernatant and middle layer liquid to get finished product fresh-keeping liquid；
The hot red pepper extracts element and is made of the pure juice of new cerise capsicum annum fasciculatum and flavonoids in the ratio hybrid process of 1000:9；
C, fresh-keeping liquid impregnates: 18 DEG C of fresh-keeping liquid temperature are adjusted to, is completely submerged in the Rhizoma Gastrodiae prestored is upright in fresh-keeping liquid,
Impregnate 7min；It takes out, is placed under 18 DEG C of wind-warm syndrome of air-dry machine and quickly dries up surface moisture, be transferred in 18 DEG C of temperature of toilet
It is secondary to prestore；
D, Rhizoma Gastrodiae sand storage: by bubble chamber be refrigerated to 18 DEG C of temperature it is spare, in bubble chamber after freezing, divide one layer
1cm it is thick, granularity 2mm cleaning river sand, lay flat one layer of secondary Rhizoma Gastrodiae prestored on river sand, at a distance of 1cm between adjacent Rhizoma Gastrodiae, and
River sand is filled in gap；Tile one layer of 1cm thickness river sand again on Rhizoma Gastrodiae, then lays flat one layer of secondary Rhizoma Gastrodiae prestored, thus repeats, until
4 layers of Rhizoma Gastrodiae are laid flat in bubble chamber, top layer's Rhizoma Gastrodiae upper surface covers the river sand of 3cm thickness, and controls river sand and cover all Rhizoma Gastrodiae；
The river sand is spread before bubble chamber, also needs to be refrigerated to temperature to be 18 DEG C；
E, low tempertaure storage: sealing the bubble chamber that above-mentioned vanning terminates, and is filled with 18 DEG C of temperature of fresh-keeping gas, and charge is bubble
The 1/10 of foam case volume, transfers in freezer, controls one layer of bubble chamber of bottom between ground 15cm, adjacent foam case
At a distance of 15cm；Regulating and controlling freezer initial temperature is 18 DEG C, and is cooled to 3 DEG C of temperature of ice house by the rate of temperature fall of 2 DEG C/h, maintains temperature
It is constant, stored protected from light；Until Rhizoma Gastrodiae is sold or using completely, stops low tempertaure storage；
The fresh-keeping gas is nitrogen, carbon dioxide is mixed in the ratio of 5:1.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention any modification to the above embodiments, etc.
With variation and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (9)
1. a kind of Rhizoma Gastrodiae preservation method, which comprises the following steps:
A, physical sterilization, the Rhizoma Gastrodiae of fresh band soil be placed in clear water clean up, hairbrush outwash epidermis is sure not to injure a day snippings
Stem；It pulls out and is placed in 15~18 DEG C of temperature of shady place and is divided in bamboo mat until surface moisture drains completely, only divide one layer, send
5~7min of ultrasonication in room occurs into ultrasonic wave, then is immediately transferred into ultraviolet-sterilization in ultraviolet room and handles 20~30min,
It takes out, is placed in 15~18 DEG C of temperature of toilet and prestores；
B, fresh-keeping liquid impregnates: preparing fresh-keeping liquid, and is adjusted to 15~18 DEG C of fresh-keeping liquid temperature, by the upright complete leaching of the Rhizoma Gastrodiae prestored
Not in fresh-keeping liquid, 5~7min is impregnated；It takes out, is placed under 15~18 DEG C of wind-warm syndrome of air-dry machine and quickly dries up surface moisture, shift
It is secondary into 15~18 DEG C of temperature of toilets to prestore；
C, Rhizoma Gastrodiae sand storage: in bubble chamber, dividing the clean river sand of one layer of 1~2cm thickness, and one layer is laid flat on river sand and secondary is prestored
Rhizoma Gastrodiae at a distance of 1cm between adjacent Rhizoma Gastrodiae, and fills river sand in gap；Tile one layer of 1~2cm thickness river sand again on Rhizoma Gastrodiae, then lays flat
One layer of secondary Rhizoma Gastrodiae prestored, thus repeats, until 3~4 layers of Rhizoma Gastrodiae are laid flat in bubble chamber, top layer's Rhizoma Gastrodiae upper surface covering 2
The river sand of~3cm thickness, and control river sand and cover all Rhizoma Gastrodiae；
D, low tempertaure storage: sealing the bubble chamber that above-mentioned vanning terminates, and is filled with 15~18 DEG C of temperature of fresh-keeping gas, transfers to cold
In library, it is cooled to 2~3 DEG C step by step, stored protected from light.
2. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that the ultrasonic frequency be 25~
30KHz。
3. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that the fresh-keeping liquid the preparation method is as follows:
Take the pure juice of jasmine, the pure juice of bitter bamboo, puddle uniformly after pour into the dehydrated alcohol of 10~15 times of volumes, puddle uniformly, then at
5~8min of hydrotropy is shaken in supersonic wave cleaning machine；500~700 times of original volume are diluted to, addition accounts for dilution gross weight 1~2%
Tannin, account for dilution gross weight 3~5% tea polyphenols, account for dilution gross weight 2~4% aluminum sulfate, account for dilution gross weight 15~
20 ‰ potassium permanganate, the plant acid for accounting for dilution gross weight 0.5~0.8%, the pure juice of garlic for accounting for dilution gross weight 4~7% mix
It mixes uniformly, first product fresh-keeping liquid is made；
Above-mentioned first product fresh-keeping liquid is warming up to 65~70 DEG C, and keeps temperature constant, hot red pepper is admixed and extracts element, in 3200~
3500r/min's stirs 30~35min of high-speed stirred under speed, stand 20~for 24 hours；In 1350~1500r/min's after standing
10~15min of centrifugal treating in centrifuge collects supernatant and middle layer liquid to get finished product fresh-keeping liquid.
4. a kind of Rhizoma Gastrodiae preservation method according to claim 3, which is characterized in that the pure juice of jasmine and the pure juice of bitter bamboo
Mixed sample Proportion is 2~4:9.
5. a kind of Rhizoma Gastrodiae preservation method according to claim 3, which is characterized in that the hot red pepper extracts element by new cerise
The pure juice of capsicum annum fasciculatum and flavonoids are made in the ratio hybrid process of 1000:5~9；
The additive amount that the hot red pepper extracts element is the 3~5% of first product fresh-keeping liquid gross weight.
6. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that the river sand granularity is 1~2mm；
The river sand is spread before bubble chamber, also needs to be refrigerated to temperature to be 15~18 DEG C.
7. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that before the bubble chamber is packed into Rhizoma Gastrodiae, also
15~18 DEG C of temperature need to be refrigerated to.
8. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that the fresh-keeping gas is nitrogen, dioxy
Change carbon to be mixed in the ratio of 5:1；
The additional amount of the fresh-keeping gas is the 1/10 of bubble chamber volume.
9. a kind of Rhizoma Gastrodiae preservation method according to claim 1, which is characterized in that the cool-down method step by step is as follows:
To fill Rhizoma Gastrodiae and seal after bubble chamber lie in freezer, control one layer of bubble chamber of bottom apart from ground 15~
20cm, at a distance of 15~20cm between adjacent foam case；
Controlling freezer initial temperature is 15~18 DEG C, and is cooled to 2~3 DEG C of temperature of ice house by the rate of temperature fall of 2 DEG C/h, maintains temperature
It spends constant.
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| CN113615793A (en) * | 2021-08-23 | 2021-11-09 | 毕节市中药研究所 | Fresh-keeping method capable of keeping effective components of gastrodia elata, fresh-keeping agent and application |
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