CN112294920A - Secondary air explosion processing method for gastrodia elata - Google Patents
Secondary air explosion processing method for gastrodia elata Download PDFInfo
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Abstract
The secondary air explosion processing method of gastrodia elata is characterized in that newly harvested fresh gastrodia elata is processed in a steam explosion mode twice. The method has the advantages of low energy consumption, low cost, zero pollution and the like, and is particularly suitable for the production area processing characteristics that the gastrodia elata needs to be steamed and dried in the air for a certain period of time after being harvested, otherwise the quality of the gastrodia elata is seriously influenced. Meanwhile, the gastrodia elata subjected to steam flash explosion treatment is loose in texture and easy to eat directly or subjected to subsequent processing treatment.
Description
Technical Field
The invention relates to a traditional Chinese medicine processing method, in particular to a secondary air explosion processing method for gastrodia elata.
Background
In recent years, the market demand of the national gastrodia elata rises year by year, and in recent years, the demand of the gastrodia elata has increased to 3500-4000 tons and keeps on rising trend every year. The gastrodia elata contains various active ingredients, is rich in nutrition, does not have too much special smell and color, and is very suitable for being processed into health food. The consumption of folk gastrodia elata is increasing every year, and the consumption of fresh gastrodia elata serving as the hemp is about 300 tons/year. Chongqing is the main producing area of Gastrodia elata, and with the great improvement of the artificial planting yield of Gastrodia elata in recent years, Gastrodia elata is planted in Chongqing Yunyang county, City county and other places in large scale. Chongqing Gastrodia elata enterprises, such as Chongkou county land parcel agricultural product purchasing and selling company, Chongqing Yufeng Gastrodia elata group (Yunyang), are enterprises integrating wild Gastrodia elata cultivation, planting, initial processing of production place and sale, play a significant role in the 'national Gastrodia elata industry innovation strategy alliance', and have great strength and absolute advantages for making the Gastrodia elata industry have great strength. The annual output of Gastrodia elata in Chongqing is up to 1000 tons, and the annual output value is more than 1.6 hundred million yuan. The artificial planting yield of the gastrodia elata is also steadily improved, the marketing requirement of planting farmers cannot be met only by using the gastrodia elata as a medicine, and the gastrodia elata industry needs to extend an industrial chain urgently.
At present, the processing of the gastrodia elata in the producing area has the current situations of complicated process and laggard technology, the fresh gastrodia elata needs to be subjected to repeated steaming and drying according to the traditional producing area processing technology to reach the standard of convenient storage, all process links are manual operation, and the processing degree depends on personal senses. The traditional production place processing has no uniform technological parameters, and the processed products have no uniform standard. The above problems all restrict the development of the gastrodia elata products and the extension of the gastrodia elata industry chain to a certain extent. The production place processing of the gastrodia elata needs to be supported by modern advanced processing technology combined with the actual situation of the production place processing, so that green and safe health gastrodia elata products with high added values can be developed, and the gastrodia elata industry can be developed efficiently and beneficially. Steaming or boiling is an important essential link in the production area of the gastrodia elata. Through cooking, on one hand, the fresh gastrodia elata can achieve the purpose of 'deactivating enzyme', and the gastrodia elata is convenient to store; on the other hand, the content of the functional factor component in the gastrodia elata can be increased by multiple times through the conversion of the gastrodia elata component in the cooking process, and a gastrodia elata product with high quality is produced. Gastrodia elata is used as a rare food and drug dual-purpose variety, has obvious effect and higher price, but small fruits need to be harvested in advance due to environmental or human factors in the planting and cultivating process of the Gastrodia elata; during the digging process, the damaged part and the defective products such as fragments of the damaged part are cut off; in the production process of the gastrodia elata, the content of functional components such as gastrodin in the gastrodia elata can be improved by multiple times by steaming and drying for many times, but a large amount of substances such as waste water, residues and the like are generated in the process, so that the production cost is improved, the economic benefit of the gastrodia elata industry is greatly reduced, and the regional agricultural economic development is not facilitated.
Disclosure of Invention
The project aims at that the gastrodia elata is used as a large health product, is hard and is not easy to eat; the production place is processed, the process is complicated, and the technology is laggard; the key process of the gastrodia tuber producing area processing, namely the steaming process, adopts the currently advanced steam flash explosion technology as a pretreatment means of the gastrodia tuber producing area processing process so as to improve the efficiency of the traditional steaming process. The method specifically comprises the following steps: processing freshly harvested fresh rhizoma Gastrodiae by two times of steam explosion.
The secondary air explosion processing method of the gastrodia elata specifically comprises the following steps:
1) after the fresh gastrodia elata is collected, classifying the fresh gastrodia elata into primary, secondary and tertiary fresh gastrodia elata, sorting and cleaning;
2) performing first steam flash explosion for 90s at each level under the pressure of 0.9 MPa;
3) placing the flash-exploded rhizoma gastrodiae in a 65 ℃ oven, and drying for 4 hours by blowing;
4) then stacking and dampening the materials in stages for 12 hours at the positions of ventilation and drying; then carrying out secondary steam flash explosion for 60s at the pressure of 0.9 MPa;
5) and after the second steam explosion, placing the mixture in a 50 ℃ oven, drying the mixture for 6 to 8 hours by blast air, and stacking and dampening the mixture in a ventilation drying place for 12 hours in a grading manner to obtain finished products of all grades.
Repeating the drying and moisture regaining processes at 50 ℃ for 1 time for the first-grade gastrodia elata obtained in the step 5).
The beneficial technical effects of the invention are as follows: the steam flash explosion technology has the advantages of low energy consumption, low cost, zero pollution and the like, is widely applied to processing of biomass and agricultural products, can obviously shorten the steaming time and improve the steaming efficiency, and is particularly suitable for the characteristics that the gastrodia elata needs to be steamed and dried in the short time after being harvested, otherwise, the gastrodia elata quality is seriously influenced in the production place processing. Meanwhile, the gastrodia elata subjected to steam flash explosion treatment is loose in texture and easy to eat directly or subjected to subsequent processing treatment. The investment in the aspects of factory buildings, equipment and the like which are necessary originally is greatly reduced, the consumption of human resources and energy sources is reduced, and the aims of reducing the processing cost of the gastrodia elata and improving the quality of the gastrodia elata can be achieved by considering various aspects.
Drawings
FIG. 1 is a micrograph of a sample before and after a steam flash explosion;
FIG. 2 is a diagram of a sample after a steam flash explosion; (ii) a
FIG. 3 is a view showing the appearance of the sample after steam flash explosion
FIG. 4 shows a research scheme of a fresh rhizoma Gastrodiae production area processing technology;
FIG. 5 shows moisture regain of Gastrodia elata after the first baking;
FIG. 6 shows the results of the first time examination of the moisture regain time;
FIG. 73D is a response surface view and a 2D interaction view;
FIG. 8 is a graph showing the determination of the preliminary processing end point;
FIG. 9 is a route chart of the processing technology of fresh Gastrodia elata producing area;
FIG. 10 is a multi-drying picture of an first-class sample of Gastrodia elata Blume;
FIG. 11 is a multi-drying picture of Gastrodia elata Blume;
FIG. 12 is a picture of the three-class product of Gastrodia elata Blume after drying for several times.
Detailed Description
Example 1 examination of air-exploded processing of Gastrodia elata
1.1 steam explosion Equipment parameters
(1) The model is as follows: QBS-200B
Power supply voltage: AC (220 +/-10%) V, 15KW, frequency 50/60Hz
Sample loading amount: 5L standard steam explosion system
System scale: processing various biomass raw materials at 25L/h
(2) Air pump arrangement
Firstly, a screw type air pump is preferred in view of stable operation and operation noise.
Rated working pressure of the air pump: 0.8MPa, nominal volume flow>0.3m3/min。
And considering the stability of the compressed air source, the volume of the air storage tank is more than 200L.
The compressed air inlet is as follows: DN 15.
Fifthly, an oil mist filter with a corresponding caliber is arranged at the gas source outlet; the compressed air entering the steam explosion machine is ensured to have oil, water and impurities.
Sixthly, the inlet of the device is consistent with the specification of the outlet of the air storage tank or the air pump.
(3) System electrical appliance connection
An air compressor: above equipment is because the power consumption capacity is different, consequently need follow the interior distribution room of distribution room, through corresponding air switch and independent protection cable on the distribution room distribution screen, inserts each independent equipment's control box, again by equipment control box, each electrical apparatus inside the control equipment, each electrical apparatus is according to the compulsory standard of national electrical apparatus power consumption, forbids to be connected in parallel the back by sharing air switch control.
(4) And (3) system foundation matching:
the method occupies an area: 1m multiplied by 4m is installed on equipment at a steam explosion working section; the distance between the installation position of the equipment and the gate of the workshop is not more than 3 m.
Secondly, power supply: the capacity of the transformer is not lower than AC220V, 2 KVA.
Supplying water: the caliber of the pipeline is more than or equal to DN 20, the volume of the PVC water storage tank is 300L, the height above the ground is more than 0.5m, and the water outlet is 6 minutes.
1.2 steam flash explosion Process parameter optimization
(1) Design of experiments
Aiming at the process characteristics of steam flash explosion, the process parameter system pressure and the explosion time which influence the flash explosion result are subjected to gradient investigation, and the gradient design is shown in table 1.
The steam flash explosion process parameters were optimized by using the destruction degree of the cell wall of the gastrodia elata after flash explosion and the content change of the index components before and after flash explosion as indexes, and the results are shown in table 1.
Table 1 setting of steam flash explosion process parameters and experimental results
*Degree of cell wall breaking: -represents not broken; + crushing a small part; the + part is broken; completely crushing +++
(2) Investigation of cell wall breaking before and after flash explosion
The instrument comprises the following steps: leica DM2500P polarizing microscope, Leica DFC450(500 thousand pixel color) CCD, Leica LAS V4.2 software system.
Taking a normal medicinal material sample of rhizoma gastrodiae and a medicinal material sample subjected to steam explosion, carrying out raw and pharmaceutical conventional tissue slicing (edge and central part), placing slices on a glass slide, dropwise adding 2 drops of chloral hydrate test solution, slightly heating on an alcohol lamp, carrying out permeabilization, repeating for 2 times to ensure that the permeabilization is complete, dropwise adding diluted glycerol, covering a cover glass, placing under a microscope for comparative observation, and taking an image (figure 1.)
The normal tissue cell walls of the gastrodia elata are tightly connected with each other, the cell walls are thin, and some cell wall holes can be seen (see fig. 1A). After the wall breaking by ultrasonic, the cell walls of the rhizoma gastrodiae sample are broken to different degrees (table 1 cell wall breaking degree), the breaking degree of the cell walls of the rhizoma gastrodiae is more and more obvious along with the increase of pressure and the increase of steam explosion time, and when the pressure is 0.9MPa and the flash explosion time is 90 seconds, the cell walls of the rhizoma gastrodiae sample are completely broken, and the cell walls are expanded and broken into fragments (see fig. 1B).
(3) Inspection of appearance and content conditions after flash explosion
The content change of the index components before and after flash explosion (measured by the content measurement method in the second chapter) is used as the index, the experiment is carried out, the appearance is shown in figure 2, and the content measurement result is detailed in table 2.
Table 2 determination of gastrodia elata content under different steam flash explosion process parameters (n ═ 3)
As can be seen from fig. 2, when compared with fresh rhizoma Gastrodiae, the surface of fresh rhizoma Gastrodiae after steam explosion treatment is scalded and boiled by rolling or peeling off the surface of fresh rhizoma Gastrodiae to different degrees. In terms of content (table 2), the components with increased content after steam explosion treatment are: gastrodine, barbasin B, barbasin C and barbasin E. Wherein the content of gastrodin is increased by 14.47-19.66 times, the content of the barbaloin B is increased by 12-8.92 times, the content of the barbaloin C is increased by 3.87-19.51 times, and the content of the barbaloin E is increased by 40-9.27 times. And the components with reduced content are as follows: the content of the p-hydroxybenzyl alcohol (the content is reduced by 62.88-77.92 percent) p-hydroxybenzaldehyde (the content can not be detected after treatment), and the content change of the balaneboside A is not obvious.
The experiment takes the highest increment and the lowest decrement of the effective components in the gastrodia elata as indexes, the optimal steam explosion parameter is preferably the pressure of 0.9MPa, and the steam explosion time is 90 seconds.
(4) Comparison of extracts before and after flash explosion
The extract of the rhizoma Gastrodiae sample before and after flash explosion is detected according to the extract detection method in "Chinese pharmacopoeia" (four parts) 2201. Respectively taking 3g of the flash explosion sample with the optimized process and the corresponding flash explosion sample, precisely measuring, placing in a 100mL conical flask, precisely adding 50mL of diluted ethanol (50%), sealing, weighing, standing for 1h, heating and refluxing for 1h, cooling, taking off the conical flask, sealing, and adding diluted ethanol
Ethanol is complemented to lose weight, the mixture is shaken evenly and filtered (dried by a filter), 25mL of continuous filtrate is taken precisely and placed in an evaporating dish which is dried to constant weight, the mixture is dried by distillation on a water bath, dried for 3h at 105 ℃, placed in a drier for cooling for 30min, the weight is weighed rapidly and precisely, and the content of the ethanol extract in the test sample is calculated according to the dry product. As a result, the average value of the extract of the unprocessed rhizoma gastrodiae sample is 16.25% (RSD value is 1.55%;) and the average value of the extract of the rhizoma gastrodiae sample after the optimized flash explosion process is 29.73% (RSD value is 0.94%;) which proves that the flash explosion treatment can effectively increase the dissolution of the rhizoma gastrodiae component.
Example 2 steam flash explosion processing of Gastrodia elata samples
According to the conclusion, the steam flash explosion pretreatment can completely destroy the cell walls of the fresh gastrodia elata product, so that the dissolution of effective components in the fresh gastrodia elata product is improved, and the purpose of improving the quality of the processed fresh gastrodia elata product is achieved.
In order to investigate the influence of the steam flash explosion pretreatment process on the fine and further processing of subsequent products, 20kg of a sample (fresh winter ramie collected in 11-month city county in 2019, Henan Zhengdao Jianbao environmental protection science and technology Limited, Henan, Hemura, province) was subjected to steam flash explosion pretreatment according to the steam flash explosion optimization parameter result of example 1, the treated fresh rhizoma gastrodiae was shown in FIG. 3, and the multi-component content measurement of the sample subjected to flash explosion pretreatment was performed according to the content measurement method in the second chapter, and the result is shown in Table 3.
Table 3 determination of gastrodia elata content before and after steam explosion (n ═ 3)
As can be seen from Table 3, the treatment of the sample before the steam flash explosion can completely destroy the cell wall of the fresh rhizoma Gastrodiae
(the wall-breaking rate is observed at 90-99% by microscopic observation), and according to the content of each component of the sample before and after flash explosion, the content of other components is improved in a magnitude order except that the content of p-hydroxybenzaldehyde is reduced after flash explosion, so that the optimized flash explosion process can improve the dissolution of the effective components in the fresh gastrodia elata product and achieve the purpose of improving the quality of the processed fresh gastrodia elata product.
As can be seen from fig. 3, the surfaces of the fresh gastrodia elata products after flash explosion are damaged in different degrees, and the processing treatment is difficult to keep all appearance identification characteristics of the gastrodia elata decoction pieces and is not favorable for direct market sale, so that the pre-treatment of flash explosion is not suitable for the pre-treatment of the first-class and second-class gastrodia elata products in the production places.
But the flash explosion technology can be utilized to improve the dissolution of the effective components of the gastrodia elata, and the method is applied to the production area processing pretreatment of the gastrodia elata III and other products, and is beneficial to the subsequent deep and fine processing technology and product development; therefore, the sample after flash explosion of the batch is applied to the subsequent fine and deep processing technology research of the gastrodia elata.
Example 3 optimization and verification of production site processing technology
Production area processing technology optimization
Because the primary processing of the producing area is restricted by the conditions of fields, environments, facilities and equipment, the optimization of main process parameters of the processing is influenced, and experiments are carried out by taking the appearance character which is a factor which can be obtained in time in the actual producing area processing as a judgment basis.
According to the actual production place processing condition of the fresh gastrodia elata known from the processing and research of each production place of the gastrodia elata in the earlier stage of the project group, namely in the actual production place processing, the fresh gastrodia elata needs to be baked and stacked for a plurality of times for moisture regaining, so that high-quality gastrodia elata decoction pieces with good appearance and obvious medicinal material identification characteristics can be prepared, if the fresh gastrodia elata is baked and formed for one time, time is too long, the fresh gastrodia elata is not dried, and various adverse factors influencing the later-stage sales of the gastrodia elata decoction pieces, such as hollowness, coking, embrittlement, lack of market appearance identification characteristics of the gastrodia elata decoction pieces and the like, are generated, and according to the project group, the optimized scheme.
Observation of cooking time
After the fresh gastrodia elata is collected, the fresh gastrodia elata enters a cooking process link after the steps of grading, sorting and cleaning. The process is a traditional processing method of rhizoma gastrodiae, and aims to destroy beta-glycosidase bond to reduce decomposition of gastrodin (enzyme killing and glycoside retaining) and prevent mildew, is convenient for long-term storage, and the like, and generally takes steaming or boiling until the rhizoma gastrodiae is thoroughly cooked as a standard.
Based on the fact that the processing infrastructure equipment conditions of the fresh gastrodia elata product producing area are crude, in order to save energy consumption and processing time and manpower, in the primary processing of the producing area, the cooking is generally selected in the first-step process link.
Sampling fresh rhizoma Gastrodiae by stages, each 10 stages, heating in boiling water, boiling again, taking out rhizoma Gastrodiae for 0min, 3min, 5min, 10min, and 15min, draining, and checking whether rhizoma Gastrodiae in each stage is thoroughly cooked; and (4) placing the drained gastrodia elata in a 75 ℃ oven, carrying out forced air drying for 8 hours, and taking out to observe the properties of the gastrodia elata. The results are shown in Table 4.
Table 4 fresh gastrodia elata boiling time investigation result table (n ═ 10)
Note: "+" all see through; "-" is not entirely transparent.
As can be seen from table 4, the fresh gastrodia elata is immediately fished up and drained after being boiled, and large first-class products are not completely boiled, so that the gastrodia elata needs to be fished up 3min after being boiled in the boiling process. In the subsequent drying experiment under the same conditions, the situation that the dried gastrodia elata which is fished up in 10min or later is too brittle and can not be softened occurs, so the boiling time of the fresh gastrodia elata is selected as follows: cleaning fresh rhizoma Gastrodiae, placing in boiling water, heating continuously, taking out within 3-5 min after water boils again, and draining.
First baking technological survey
(1) Design of scoring criteria
The finished product is subjected to sensory test by adopting a grading method, and due to the fact that the subjective ratio of the sensory test is high, 3 researchers who are engaged in processing of the traditional Chinese medicinal materials for a long time evaluate the finished product according to the retention integrity degree of the appearance characteristics of the rhizoma gastrodiae after the sample is baked, the shrinkage degree and the hardness degree of the epidermis, and the results are integrated with the opinions of 3 persons. The first roasting scoring criteria of gastrodia elata is shown in table 5.
TABLE 5 evaluation criteria for rhizoma Gastrodiae traits after first baking
(2) First baking temperature survey
And (3) sampling the fresh gastrodia elata in stages, wherein 10 gastrodia elata stages are respectively placed in boiling water for continuous heating, and after the water is boiled again, the gastrodia elata is fished up within 3-5 min and drained. And (3) respectively placing the drained gastrodia elata into ovens with the temperatures of 50 ℃, 65 ℃, 75 ℃ and 85 ℃, carrying out forced air drying for 8 hours, and taking out the gastrodia elata to observe the properties of the gastrodia elata.
TABLE 6 evaluation results of first baking temperature examination
As can be seen from table 6, the appearance properties of gastrodia elata were the best when the first baking temperature was 75 ℃, so the first baking temperature was 75 ℃.
(3) First time moisture regain process investigation
The production place processing of the Gastrodia elata produced in Yu is simple and crude in facilities, and has no closed space and facility equipment capable of controlling temperature and humidity, so that ventilation, drying and cool indoor processing can be selected only when the Gastrodia elata pile is put back to moisture. Since the fresh gastrodia elata is harvested from 11 months to 3 months before the next year (respectively harvesting winter and spring gastrodia elata), in winter in Chongqing areas, the room temperature of a gastrodia elata production area is-5-10 ℃, the humidity is about 60-80%, and the humidity is consistent with the humidity of the experimental room temperature, the control on the moisture regain environment mainly requires ventilation and shady and cool indoor.
And (3) sampling the fresh gastrodia elata in stages, wherein 10 gastrodia elata stages are respectively placed in boiling water for continuous heating, and after the water is boiled again, the gastrodia elata is fished up within 3-5 min and drained. And (3) putting the drained gastrodia elata in a 75 ℃ oven, drying for 8 hours by air blowing, taking out, putting in a ventilated and shady place for grading stacking, and respectively measuring the moisture of the gastrodia elata in each grade at 0h, 4h, 8h, 12h, 24h, 36h and 48 h.
As shown in fig. 5, when the moisture regain is 24h, the moisture loss of gastrodia elata (compared with fresh moisture) tends to be stable, so that the first moisture regain should be finished after 24h of stacking.
Designing a test by taking key factors (drying temperature, drying time and airing time) influencing the processing of the gastrodia elata as independent variables according to a D-optimal design and a response curved surface method; in order to obtain high-quality processed products with high main effective component content and low water content, such as gastrodin and the like, the variation (Y/times) of components before and after the processing of the sum of the contents of gastrodin and barbascoside A, B, C, E in the chapter II is taken as a dependent variable, the maximum optimization purpose of the total increment and the maximum water decrement of the five main components before and after the processing is carried out, response surface result analysis is carried out, and the optimal processing technological parameters of the gastrodin are predicted; further making the optimum processing technology of the gastrodia elata.
(1) D-optimum design
Selecting drying Temperature, drying time and airing time as independent variables, wherein the horizontal distribution of design factors is that the drying Temperature Per Temperature (A) Per time is 40-70 ℃; drying Time Per Drying Time (B) for 3-12 h each Time; each airing Time PerPlace Time (C) is 6-24 hours; using Design expert
8.0 statistical analysis software for D-optimal design (Table 8.)
Table 8D-optimal design and results (n ═ 3)
(2) D-optimum design results
The same batch of fresh rhizoma Gastrodiae (city mouth 3# samples, each about 100g, the whole rhizoma Gastrodiae is reserved) is processed according to the experimental design shown in Table 8, the fresh medicinal materials and their processed decoction pieces are respectively determined according to the content determination method in Chapter II, and the total content increase/multiple of 5 main components is calculated.
Fitting analysis is carried out by taking the Total content variation of the gastrodin and the balsamoside A, B, C, E before and after processing as evaluation indexes, and the result is shown in table 8.
(3) Model fitting and response surface analysis
Model fitting was performed on the data in table 8 using Design expert 8.0, and the results showed that r was the largest when the dependent variable Y was fitted to the independent variable in the form of a square. The fitting equation is that Y is 4.70+0.49A +0.43B + 9.407X 10-3C－0.13AB+0.058AC+0.17BC－1.07A2－1.886×10-3B2+0.052C2，r＝0.9273。
Results of the ANOVA for each dependent variable showed (Table 9,) that the fitting model of Y had significant difference (P < 0.01,) and that the order of the influence of the independent variable on Y was found from the P value to be drying temperature (A) > drying time (B) > drying time (C.)
TABLE 9 analysis of variance of regression model of variation of ingredients before and after processing of sum of contents of gastrodin and barbasin A, B, C, E
High-quality processed products with high content are obtained, so the processed products are optimized according to the maximum value of the obtained Y, and a three-dimensional response surface graph (figure 7.) is drawn to predict the optimal conditions of 57.86 percent of A, 11.25 percent of B and 22.73 percent of C, namely the drying temperature is 57.86 ℃ each time, the drying time is 11.25 hours each time and the airing time is 22.73 hours each time; predicted result Y127.7378 times, namely the sum of the contents of gastrodin and balamin A, B, C, E is increased by 27.7378 times (Solution Desirability value is 1.000.)
(3) Verification test
And carrying out verification test on the screened optimal processing technology. Considering factors such as mass production, production area processing condition limitation and the like, in the verification experiment, the optimal process parameters screened out by the D-optimal design are adjusted into range interval values, and the verification experiment is carried out, wherein the specific range is as follows: the drying Temperature Per Temperature (A) is 50-60 ℃ every time; drying Time Per Drying Time (B) for 11-12 h each Time; the airing Time Per Place Time (C) is 22-24 h each Time.
6 parts of the same batch of rhizoma gastrodiae samples (about 100g of each urban opening 3# sample and the whole rhizoma gastrodiae sample is reserved) are precisely weighed and processed according to the screened optimal process parameters, the sum of the contents of gastrodin and balaneboside A, B, C, E is increased by 27.07 percent, the RSD value is 2.84 percent, the RSD between the verification value and the predicted value is small, the mathematical model is good in predictability, and the D-optimal design response surface method is suitable for the optimization of the fresh rhizoma gastrodiae processing process, and the established processing process is stable, good in repeatability, strong in operability and has practical application value.
2.1 baking → determination of the number of remoistening times
In order to control a processing end point in a standard process, after the optimal process parameters of drying temperature, drying time and drying time are screened out in a D-optimal design, the experiment carries out single-factor investigation on the drying times. Respectively taking the same batch of gastrodia elata (city 3# sample, reserving the whole gastrodia elata) about 100g, precisely weighing, respectively performing experiments according to three groups of first-class products, second-class products, third-class products and external-class products, respectively, and respectively performing drying-moisture regain for 2, 3, 4, 5 and 6 times from the first drying-moisture regain according to optimized processing technological parameters in 2.4 items in the chapter. Because the processing end point is judged, HPLC content measurement is not easy to realize in the actual production place, and time and labor are consumed, the judgment of the processing end point is the main basis for judging that the moisture content of the gastrodia elata is basically stopped and reduced after the gastrodia elata is processed.
The results show (fig. 8) that the change in water loss is no longer significant when the first-class product is baked → remoistened for 5 times; the second-class products, the third-class products and the external products are dried → remoistened for 4 times, and the change of the loss of water is not obvious.
2.2 formulation of processing technology of fresh Gastrodia elata producing area
In conclusion, the optimal process for the preliminary processing of the fresh gastrodia elata comprises the following steps: after the fresh gastrodia elata is collected, sorting and cleaning the fresh gastrodia elata by grading (into first-grade products, second-grade products, third-grade products and other external products), respectively placing each grade in boiling water for continuous heating, fishing up the gastrodia elata after the water is boiled again for 3-5 minutes, and draining; placing the drained gastrodia elata in a 75 ℃ oven, carrying out forced air drying for 8 hours, and then carrying out graded stacking and moisture regaining at the ventilated drying part for 22-24 hours; then placing the mixture in a baking oven at 50-60 ℃, drying the mixture for 11-12 hours by blast air, and stacking and dampening the mixture for 22-24 hours in a grading manner at the position of ventilation drying; repeating the drying-moisture regaining process for 5 times at 50 deg.C for the first grade, and repeating the process for 4 times for the other grades to obtain the final product. The result of optimizing the processing technological parameters of the fresh rhizoma Gastrodiae producing area is shown in FIG. 9.
Example 3 verification of the production site processing technology
3.1 preparation of Gastrodia elata producing area processing sample
The actual application of a batch of fresh gastrodia elata producing area processing technology is carried out in urban areas. According to the investigation result (figure 9), a batch of fresh gastrodia elata (about 50 kg) is dug in a gastrodia elata planting base of a limited city, county and agricultural product supply and sale company, and an amplification scale process verification experiment is carried out in a gastrodia elata processing factory of the company according to the optimized production place processing process. Obtaining a batch of graded rhizoma gastrodiae primary processed decoction pieces. As shown in fig. 10, 11, 12.
3.2.1 content determination of processed sample of Gastrodia elata in producing area
The method comprises the steps of carrying out multi-component content measurement on a same batch of fresh gastrodia elata production place processing and selling decoction pieces (hereinafter referred to as decoction pieces of the Zongkou company) of the district enlarged scale processing sample and the city county zong agricultural product supply and sale limited company according to a second chapter content measurement method, and comparing measurement results (table 10) to show that the effective component content of the gastrodia elata decoction pieces processed in the production place in a large scale mode by the optimized process is higher than that of the decoction pieces processed in the original production place of the company.
TABLE 10 measurement of the contents of rhizoma Gastrodiae prepared in decoction pieces by conventional processing and quality control (n ═ 3)
And (4) conclusion: the laboratory optimization process can be used for an enlarged scale production place experiment, the optimized process parameters are feasible, the process adaptability is good, the optimization process can be applied to actual production place processing production, and compared with the production processing process of an original processing plant, the time and energy are saved, and a high-quality primary processing product can be obtained.
Claims (3)
1. A secondary air explosion processing method of rhizoma gastrodiae is characterized in that: the harvested fresh gastrodia elata is processed by adopting a steam flash explosion mode twice.
2. The secondary air explosion processing method for the gastrodia elata as claimed in claim 1, which is characterized by comprising the following steps of:
1) after the fresh gastrodia elata is collected, classifying the fresh gastrodia elata into primary, secondary and tertiary fresh gastrodia elata, sorting and cleaning;
2) performing first steam flash explosion for 90s at each level under the pressure of 0.9 MPa;
3) placing the flash-exploded rhizoma gastrodiae in a 65 ℃ oven, and drying for 4 hours by blowing;
4) then stacking and dampening the materials in stages for 12 hours at the positions of ventilation and drying; then carrying out secondary steam flash explosion for 60s at the pressure of 0.9 MPa;
5) and after the second steam explosion, placing the mixture in a 50 ℃ oven, drying the mixture for 6 to 8 hours by blast air, and stacking and dampening the mixture in a ventilation drying place for 12 hours in a grading manner to obtain finished products of all grades.
3. The secondary air explosion processing method for the gastrodia elata as claimed in claim 2, wherein the secondary air explosion processing method is characterized in that: repeating the drying and moisture regaining processes at 50 ℃ for 1 time for the first-grade gastrodia elata obtained in the step 5).
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| CN107854618A (en) * | 2017-10-27 | 2018-03-30 | 金寨九州天润中药产业有限公司 | One kind takes advantage of fresh rhizoma Gastrodiae processing method without sulphur |
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| CN107854618A (en) * | 2017-10-27 | 2018-03-30 | 金寨九州天润中药产业有限公司 | One kind takes advantage of fresh rhizoma Gastrodiae processing method without sulphur |
| CN109381616A (en) * | 2018-12-12 | 2019-02-26 | 广州白云山汉方现代药业有限公司 | A kind of preparation method of Tibetan Gastrodia broken wall medicine materical crude slice |
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