CN112335809A - Dandelion drying process - Google Patents
Dandelion drying process Download PDFInfo
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- CN112335809A CN112335809A CN201910729004.6A CN201910729004A CN112335809A CN 112335809 A CN112335809 A CN 112335809A CN 201910729004 A CN201910729004 A CN 201910729004A CN 112335809 A CN112335809 A CN 112335809A
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- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 81
- 238000001035 drying Methods 0.000 title claims abstract description 23
- 240000001949 Taraxacum officinale Species 0.000 title 1
- 241000245665 Taraxacum Species 0.000 claims abstract description 81
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000002791 soaking Methods 0.000 claims abstract description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000005507 spraying Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 235000019441 ethanol Nutrition 0.000 claims abstract description 12
- 238000005286 illumination Methods 0.000 claims abstract description 12
- 230000001678 irradiating effect Effects 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 4
- 229930003944 flavone Natural products 0.000 abstract description 4
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 4
- 235000011949 flavones Nutrition 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000001052 yellow pigment Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 239000004480 active ingredient Substances 0.000 description 5
- 230000006378 damage Effects 0.000 description 4
- 241000292546 Taraxacum mongolicum Species 0.000 description 3
- 239000013543 active substance Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- -1 oxygen free radical Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
The invention provides a dandelion drying process, which comprises the following steps of taking dandelion whole grass to remove impurities, cleaning and draining; irradiating the pretreated dandelion by adopting a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to be 4000-4500 Lx, and irradiating for 2-3 h; placing the irradiated dandelion in a soaking solution, wherein the soaking solution is prepared by mixing sodium chloride, citric acid, ethanol and water, soaking at 35-45 ℃ for 30-60 min, and fishing out the dandelion; cleaning the dandelion in running water for 10-20 min; putting the soaked dandelion into a vacuum drying oven, heating at 65-75 ℃ for 1-2 h, then heating at 40-50 ℃ for 3-5 h, and finally heating at 55-65 ℃ for 1-2 h; spraying absolute ethyl alcohol on the surface, and baking for 1-2 hours at 40-50 ℃ in a ventilating way. The dandelion drying process can better protect the nutrient components of the whole dandelion herb, and the obtained whole dandelion herb is rich in dandelion flavone, dandelion polyphenol and dandelion yellow pigment and has long shelf life.
Description
Technical Field
The invention relates to the technical field of dandelion processing, and in particular relates to a dandelion drying process.
Background
Taraxacum mongolicum hand-Mazz (Latin name) Taraxacum mongolicum hand-Mazz (Taraxacum mongolicum hand-Mazz.) Compositae, perennial herb of Taraxacum, and is distributed in most areas of the country. Many researches show that the dandelion has the effects of broad-spectrum antibiosis, gastric injury resistance, liver and gallbladder protection, tumor resistance, endotoxin resistance, immunoregulation, oxygen free radical resistance and the like. However, fresh dandelions are easy to decay when stored, while the existing drying method of dandelions has relatively high damage rate to the nutrient components thereof and short shelf life, and the value of dandelions cannot be well exerted.
Disclosure of Invention
Therefore, the dandelion drying process provided by the invention has the advantages that the obtained dandelion whole herb is rich in dandelion flavone, dandelion polyphenol and dandelion yellow pigment, and the quality guarantee period is long.
The technical scheme of the invention is realized as follows: a dandelion drying process comprises the following steps:
(1) pretreatment: removing impurities from herba Taraxaci, cleaning, and draining;
(2) irradiation: irradiating the pretreated dandelion by adopting a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to be 4000-4500 Lx, and irradiating for 2-3 h;
(3) soaking: placing the irradiated dandelion in a soaking solution, wherein the soaking solution is prepared by mixing sodium chloride, citric acid, ethanol and water, soaking at 35-45 ℃ for 30-60 min, and fishing out the dandelion; cleaning the dandelion in running water for 10-20 min;
(4) gradient heating: putting the soaked dandelion into a vacuum drying oven, heating at 65-75 ℃ for 1-2 h, then heating at 40-50 ℃ for 3-5 h, and finally heating at 55-65 ℃ for 1-2 h;
(5) baking incense: spraying absolute ethyl alcohol on the surface, and baking for 1-2 hours at 40-50 ℃ in a ventilating way.
Preferably, in the step (5), the spraying amount of the absolute ethyl alcohol is 0.1-0.3 time of the weight of the dandelion.
Preferably, in the step (3), the soaking solution is prepared by mixing 5-10% of sodium chloride, 0.5-1% of citric acid, 1-3% of ethanol and the balance of water by mass percent.
Preferably, in the step (3), the amount of the soaking solution is 1.2 to 2.5 times of the weight of the dandelion.
Preferably, in step (5), in step (2), the illumination intensity is 4200Lx, and the illumination time is 3 h.
Preferably, in step (3), the soaking solution is prepared by mixing 10% of sodium chloride, 0.9% of citric acid, 1% of ethanol and the balance of water.
Preferably, in step (3), the soaking is carried out at 40 ℃ for 45 min.
Preferably, in step (4), the mixture is heated at 70 ℃ for 1h, then at 50 ℃ for 4h, and finally at 60 ℃ for 2 h.
Preferably, in the step (5), the spraying amount of the absolute ethyl alcohol is 0.23 times of the weight of the dandelion.
Preferably, in step (5), the baking is carried out at 48 ℃ for 1.5h under aeration.
Compared with the prior art, the invention has the beneficial effects that:
(1) the dandelion drying process disclosed by the invention can effectively remove moisture, better protect the nutritional ingredients of the whole dandelion herb, and the obtained whole dandelion herb is rich in dandelion flavone, dandelion polyphenol and dandelion yellow pigment, and has the advantages of low moisture content and long shelf life.
(2) The invention adopts a mixed light source formed by combining an ultraviolet lamp and a red lamp, and sets specific illumination intensity and irradiation time, thereby not only playing a good sterilization role, but also promoting the volatilization of water and improving the stability of active substances.
(3) The invention is prepared by mixing sodium chloride, citric acid, ethanol and water, soaking under mild conditions, further sterilizing and protecting color, and particularly reducing the damage of subsequent heating to active ingredients.
(4) The invention adopts gradient heating, not only fully and effectively dehydrates, but also furthest reduces the damage of heating operation to active ingredients, better protects the active ingredients and furthest improves the nutritive value of the active ingredients.
(5) The invention sprays absolute ethyl alcohol to bake fragrance, further sterilize, simultaneously further improve the stability of active substances, and ensure that the later-stage dandelion health food has enough fragrance.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A dandelion drying process comprises the following steps:
(1) pretreatment: removing impurities from herba Taraxaci, cleaning, and draining;
(2) irradiation: irradiating by using a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to 4000Lx, and irradiating for 3 hours;
(3) soaking: placing the irradiated dandelion in a soaking solution, mixing the soaking solution by mass percent with 5% of sodium chloride, 0.5% of citric acid, 1% of ethanol and the balance of water, wherein the using amount of the soaking solution is 2.5 times of the weight of the dandelion, soaking for 60min at 35 ℃, and fishing out the dandelion; cleaning herba Taraxaci in running water for 10 min;
(4) gradient heating: placing the soaked herba Taraxaci in a vacuum drying oven, heating at 65 deg.C for 2 hr, heating at 40 deg.C for 5 hr, and heating at 55 deg.C for 2 hr;
(5) baking incense: spraying anhydrous ethanol on the surface, wherein the spraying amount is 0.1 times of the total weight of herba Taraxaci, and baking at 40 deg.C for 2 hr.
Example 2
A dandelion drying process comprises the following steps:
(1) pretreatment: removing impurities from herba Taraxaci, cleaning, and draining;
(2) irradiation: irradiating by using a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to 4500Lx, and irradiating for 2 hours;
(3) soaking: placing the irradiated dandelion in a soaking solution, mixing the soaking solution with 10% of sodium chloride, 1% of citric acid, 3% of ethanol and the balance of water by mass percentage, wherein the using amount of the soaking solution is 1.2 times of the weight of the dandelion, soaking for 30min at 45 ℃, and fishing out the dandelion; cleaning herba Taraxaci in running water for 20 min;
(4) gradient heating: placing the soaked herba Taraxaci in a vacuum drying oven, heating at 75 deg.C for 1 hr, heating at 50 deg.C for 3 hr, and heating at 65 deg.C for 1 hr;
(5) baking incense: spraying anhydrous ethanol on the surface, wherein the spraying amount is 0.3 times of the total weight of herba Taraxaci, and baking at 50 deg.C for 1 hr.
Example 3
A dandelion drying process comprises the following steps:
(1) pretreatment: removing impurities from herba Taraxaci, cleaning, and draining;
(2) irradiation: irradiating by using a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to be 4200Lx, and irradiating for 3 hours;
(3) soaking: placing the irradiated dandelion in a soaking solution, mixing the soaking solution with 10% of sodium chloride, 0.9% of citric acid, 1% of ethanol and the balance of water by mass percentage, wherein the using amount of the soaking solution is 2.2 times of the weight of the dandelion, soaking for 45min at 40 ℃, and fishing out the dandelion; cleaning herba Taraxaci in running water for 15 min;
(4) gradient heating: placing the soaked herba Taraxaci in a vacuum drying oven, heating at 70 deg.C for 1 hr, heating at 50 deg.C for 4 hr, and heating at 60 deg.C for 2 hr;
(5) baking incense: spraying anhydrous ethanol on the surface, wherein the spraying amount is 0.23 times of the total weight of herba Taraxaci, and baking at 48 deg.C for 1.5 hr.
Example 4
This example differs from example 3 in that in step (3), the soaking solution is prepared by mixing 3% sodium chloride, 2% citric acid, 4% ethanol and the balance water.
Example 5
The difference between the present example and example 3 is that, in step (5), the spraying amount of the absolute ethyl alcohol is 0.5 times of the weight of the dandelion.
Comparative example 1
This comparative example differs from example 3 in that in step (2), irradiation was performed using only an ultraviolet lamp.
Comparative example 2
This comparative example differs from example 3 in that in step (2), the illumination intensity was 3000Lx, and the illumination was 4 h.
Comparative example 3
This comparative example differs from example 3 in that in step (3), the soak solution was replaced with water.
Comparative example 4
This comparative example differs from example 3 in that in step (3), the immersion was carried out at 50 ℃ for 70 min.
Comparative example 5
This comparative example differs from example 3 in that, in step (4), no gradient heating was carried out, and heating was carried out directly at 80 ℃ for 5 hours.
Comparative example 6
This comparative example differs from example 3 in that no aroma-baking operation was performed.
Firstly, the dandelion whole herb dried in each example and comparative example is prepared into powder and then is detected, and the result is as follows:
as can be seen from the above table, the dandelion whole herb obtained by the dandelion drying process of embodiments 1-5 of the present invention is rich in dandelion flavone, dandelion polyphenol and dandelion yellow pigment, and has low moisture content and long shelf life. Comparison of comparative examples 1-6 with example 3 shows that the irradiation, soaking, gradient heating and aroma drying operations of the method significantly improve the active ingredients and shelf life of the dried dandelion.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The dandelion drying process is characterized by comprising the following steps:
(1) pretreatment: removing impurities from herba Taraxaci, cleaning, and draining;
(2) irradiation: irradiating the pretreated dandelion by adopting a mixed light source formed by combining an ultraviolet lamp and a red lamp, adjusting the illumination intensity to be 4000-4500 Lx, and irradiating for 2-3 h;
(3) soaking: placing the irradiated dandelion in a soaking solution, wherein the soaking solution is prepared by mixing sodium chloride, citric acid, ethanol and water, soaking at 35-45 ℃ for 30-60 min, and fishing out the dandelion; cleaning the dandelion in running water for 10-20 min;
(4) gradient heating: putting the soaked dandelion into a vacuum drying oven, heating at 65-75 ℃ for 1-2 h, then heating at 40-50 ℃ for 3-5 h, and finally heating at 55-65 ℃ for 1-2 h;
(5) baking incense: spraying absolute ethyl alcohol on the surface, and baking for 1-2 hours at 40-50 ℃ in a ventilating way.
2. The dandelion drying process according to claim 1, wherein in the step (5), the spraying amount of the absolute ethyl alcohol is 0.1-0.3 times of the weight of the dandelion.
3. The dandelion drying process according to claim 1 or 2, wherein in the step (3), the soaking solution is prepared by mixing 5-10% of sodium chloride, 0.5-1% of citric acid, 1-3% of ethanol and the balance of water by mass percentage.
4. The dandelion drying process according to claim 3, wherein in the step (3), the usage amount of the soaking solution is 1.2-2.5 times of the weight of the dandelion.
5. The dandelion drying process according to claim 1, wherein in the step (5), the illumination intensity in the step (2) is 4200Lx, and the irradiation time is 3 h.
6. The drying process of claim 4, wherein in the step (3), the soaking solution is prepared by mixing 10% sodium chloride, 0.9% citric acid, 1% ethanol and the balance of water.
7. The drying process of dandelion according to claim 6, wherein in step (3), soaking is performed for 45min at 40 ℃.
8. The dandelion drying process according to claim 1, wherein in the step (4), the dandelion is heated at 70 ℃ for 1h, then at 50 ℃ for 4h, and finally at 60 ℃ for 2 h.
9. The dandelion drying process according to claim 8, wherein in the step (5), the spraying amount of the absolute ethyl alcohol is 0.23 times of the weight of the dandelion.
10. The dandelion drying process according to any one of claims 1-9, wherein in step (5), the dandelion is subjected to ventilation baking at 48 ℃ for 1.5 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910729004.6A CN112335809A (en) | 2019-08-08 | 2019-08-08 | Dandelion drying process |
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|---|---|---|---|
| CN201910729004.6A CN112335809A (en) | 2019-08-08 | 2019-08-08 | Dandelion drying process |
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| CN112335809A true CN112335809A (en) | 2021-02-09 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11103832A (en) * | 1997-09-25 | 1999-04-20 | Sho Ki | Production of dandelion tea leaf, dandelion tea leaf and antiviral agent |
| CN106963786A (en) * | 2017-05-02 | 2017-07-21 | 杭州华东医药集团贵州中药发展有限公司 | The drying and processing method of Chinese medicine |
| CN107549823A (en) * | 2017-09-08 | 2018-01-09 | 四川桑果白兰地农业开发有限公司 | A kind of method for sorosis processing |
| KR20180005087A (en) * | 2016-07-05 | 2018-01-15 | 이차순 | Dandelion tea and method of dandelion tea |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
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2019
- 2019-08-08 CN CN201910729004.6A patent/CN112335809A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11103832A (en) * | 1997-09-25 | 1999-04-20 | Sho Ki | Production of dandelion tea leaf, dandelion tea leaf and antiviral agent |
| KR20180005087A (en) * | 2016-07-05 | 2018-01-15 | 이차순 | Dandelion tea and method of dandelion tea |
| CN106963786A (en) * | 2017-05-02 | 2017-07-21 | 杭州华东医药集团贵州中药发展有限公司 | The drying and processing method of Chinese medicine |
| CN107549823A (en) * | 2017-09-08 | 2018-01-09 | 四川桑果白兰地农业开发有限公司 | A kind of method for sorosis processing |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
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