CN112964024A - Method for preparing star anise powder by microwave combined chemical drying method - Google Patents
Method for preparing star anise powder by microwave combined chemical drying method Download PDFInfo
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- CN112964024A CN112964024A CN202110220664.9A CN202110220664A CN112964024A CN 112964024 A CN112964024 A CN 112964024A CN 202110220664 A CN202110220664 A CN 202110220664A CN 112964024 A CN112964024 A CN 112964024A
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- star anise
- microwave
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- powder
- chemical
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
- F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B1/00—Preliminary treatment of solid materials or objects to facilitate drying, e.g. mixing or backmixing the materials to be dried with predominantly dry solids
- F26B1/005—Preliminary treatment of solid materials or objects to facilitate drying, e.g. mixing or backmixing the materials to be dried with predominantly dry solids by means of disintegrating, e.g. crushing, shredding, milling the materials to be dried
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/001—Handling, e.g. loading or unloading arrangements
- F26B25/002—Handling, e.g. loading or unloading arrangements for bulk goods
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/06—Chambers, containers, or receptacles
- F26B25/14—Chambers, containers, receptacles of simple construction
- F26B25/18—Chambers, containers, receptacles of simple construction mainly open, e.g. dish, tray, pan, rack
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/22—Controlling the drying process in dependence on liquid content of solid materials or objects
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/044—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum for drying materials in a batch operation in an enclosure having a plurality of shelves which may be heated
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/16—Drying solid materials or objects by processes not involving the application of heat by contact with sorbent bodies, e.g. absorbent mould; by admixture with sorbent materials
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/10—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in the open air; in pans or tables in rooms; Drying stacks of loose material on floors which may be covered, e.g. by a roof
Abstract
The invention discloses a method for preparing star anise powder by combining microwave and chemical drying, belonging to the technical field of food processing. The method comprises microwave drying fructus Anisi Stellati, placing into a dryer filled with chemical desiccant, and pulverizing. According to the invention, continuous microwave is matched with a chemical drying agent for drying together, so that the star anise is high in drying efficiency, and less in nutrient loss. The invention adopts the low-temperature environment to crush the aniseed, so that the product color is kept natural, and the loss of effective aroma components is less.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing star anise powder by a microwave-combined chemical drying method.
Background
Star anise (Illicium verum hook. f.) also known as anise is a well-known spice plant with a long history of consumption. The star anise plants are mainly distributed in southern provinces such as Guangxi province, Guangdong province, Guizhou province and Yunnan province in China, and the planting area of the star anise in Guangxi province only accounts for about 70% of the world.
The fructus Anisi Stellati volatile oil is colorless or yellowish volatile liquid, and has antibacterial, antiviral, analgesic, and antifatigue effects; the fatty oil is natural and nontoxic, has strong bacteriostatic and free radical scavenging effects, and can be used for food preservation and fresh keeping.
CN2014101588932 discloses an intermittent drying and dehydrating method for fruits and vegetables, which comprises the steps of conventionally drying fruits and vegetables with initial water content of about 80% until the water content reaches about 30%, performing primary sterilization by adopting microwave drying and sterilizing equipment, drying the fruits and vegetables step by step when the water content of the fruits and vegetables is about 20%, and circulating the process until the moisture content of a wet base is about 16%. The method has a disadvantage of low drying efficiency.
CN2019111494351 discloses a method for producing fruit and vegetable chips by combining segmented vacuum microwave with pulse airflow puffing drying, which comprises the steps of raw material selection, cleaning, peeling and coring, cutting, color protection, vacuum pulse microwave puffing drying, pressurizing and heating for uniform wetting, pulse airflow puffing drying, seasoning, packaging and the like. The method has complicated working procedures and is easy to cause nutrient loss.
Disclosure of Invention
The invention provides a method for preparing star anise powder by combining microwave and chemical drying, which can effectively retain the nutrient components of star anise and improve the drying.
The purpose of the invention is realized by the following technical scheme:
a method for preparing fructus Anisi Stellati powder by microwave and chemical drying comprises microwave drying fructus Anisi Stellati, placing into a dryer containing chemical drying agent, and pulverizing to obtain fructus Anisi Stellati powder;
the microwave drying power is 1.3-1.4W/g, and the heating time is 50-70 min;
the time for putting the star anise fruits into the dryer is 24-48 h. Preferably, the chemical desiccant is calcium chloride or calcium oxide; the mass ratio of the star anise fruits to the chemical drying agent is 1: 0.2-1.
The star anise fruits need to be cleaned and aired before microwave drying. The cleaning water temperature is 22-25 deg.C, the cleaning time is less than or equal to 5min, and the cleaning air is dried until the water on the surface is evaporated.
The mass of a single aniseed fruit is 5-6g, and too large or too small the mass of the aniseed fruit can cause too poor drying effect, too large the aniseed fruit is easy to dry insufficiently, and too small the aniseed fruit is easy to dry and zoom.
After drying in a dryer, removing peduncle and scorched parts of the fructus Anisi Stellati.
The crushing method comprises the following specific steps: at the temperature of 5-23 ℃, crushing and sieving, wherein the mesh number of the sieve is 50-200 meshes.
After the preparation is finished, the star anise powder is put into a packaging bag and is stored in a vacuum-pumping and dark place, the temperature range is 20-25 ℃, and the star anise powder can be placed for at least 6 months.
The invention has the following beneficial effects:
1. according to the invention, continuous microwave is matched with a chemical drying agent for drying together, so that the star anise is high in drying efficiency, and less in nutrient loss.
2. The invention adopts the low-temperature environment to crush the aniseed, so that the product color is kept natural, and the loss of effective aroma components is less.
Detailed Description
The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention. Other various modifications, substitutions and alterations of the above-described structures of the present invention will occur to those skilled in the art without departing from the basic technical spirit of the invention as described herein.
The aniseed used in the invention is fresh aniseed harvested in 9-10 months and produced in Guangxi Ningming county.
The method for measuring the oil content is a Soxhlet extraction method in GB 5009.6-2016 food safety national standard food fat measurement.
The determination of the moisture of the dry basis is a method specified in GB50092016 national standard for determining the moisture in food safety.
The color measuring method of the invention comprises the following steps:
placing the star anise powder into a transparent self-sealing bag, calibrating a color difference meter by using a white tile and a blackboard, measuring samples, measuring three times for one sample, and taking an average value. L, a, b, L value representing brightness of the object, 0-100 representing black to white, a value representing red and green of the object, positive value red, negative value green, b value yellow and blue of the object, positive value yellow and negative value blue.
The accelerated test method comprises the following steps:
oven method, temperature 63 ℃; the storage in an oven for 1 day is approximately equal to the storage at room temperature for 12 days (20 ℃).
Example 1
(1) Selecting fresh star anise which is full and has no damage to the surface, wherein the mass of a single star anise fresh fruit is 6g (+ -10%) and the diameter is 4cm (+ -10%).
(2) Washing rotten leaves and soil on the surfaces of the fresh star anises with clear water, wherein the temperature of tap water is 22 ℃; the cleaning time is 5 min; placing in a ventilated place, and air drying for 30min until the water on the surface is completely evaporated.
(3) Setting microwave power to be 1.3w/g for heating; the fresh star anise fruits are spread on a perforated tray to prevent the fruits from being burnt due to overhigh temperature; the time interval of each change is 5 min; heating until the dry basis moisture content is 20 percent, and stopping heating; the required heating time was 50 min.
(4) Rapidly transferring the microwave dried fructus Anisi Stellati to a dryer, wherein the drying agent is calcium chloride; the ratio of the drying material to the drying agent is 1: 0.5; weighing after the drying time is 48h for two days, and recording the weight change of the star anise; and (3) putting the finished product material into a high-speed universal pulverizer to pulverize at 18 ℃, and sieving by a sieve with 100 meshes to obtain the star anise powder.
(5) The finished product is put into an environment of being vacuumized and packaged, being protected from light and being at the normal temperature of 20 ℃ for keeping, and the shelf life is more than 12 months.
Example 2
(1) Fresh anises which are full and have no damage to the appearance are picked, and the mass of a single fresh anise is 5g (+ -10%) and the diameter is 3cm (+ -10%).
(2) Washing rotten leaves and soil on the surfaces of the fresh star anises with clear water, wherein the temperature of tap water is 25 ℃; the cleaning time is 5 min; placing in a ventilated place, and air drying for 20min until the water on the surface is completely evaporated.
(3) Setting microwave power to be 1.4w/g for heating; the fresh star anise fruits are spread on a perforated tray to prevent the fruits from being burnt due to overhigh temperature; the time interval of each change is 5 min; heating until the dry basis moisture content is 30 percent, and stopping heating; the required heating time was 40 min.
(4) Quickly transferring the microwave-dried illicium verum fruits to a dryer, and filling a drying agent which is calcium chloride in a drying container; the ratio of the drying material to the drying agent is 1: 1; weighing after the drying time is 48h for two days, and recording the weight change of the star anise; and (3) putting the finished product material into a high-speed universal pulverizer to be pulverized at 5 ℃, and sieving the pulverized material with a 50-mesh sieve to obtain the star anise powder.
(5) The finished product is put into an environment of being vacuumized and packaged, being protected from light and being at the normal temperature of 20 ℃ for keeping, and the shelf life is more than 12 months.
Example 3
(1) Fresh anises which are full and have no damage to the appearance are picked, and the mass of a single fresh anise is 5g (+ -10%) and the diameter is 3cm (+ -10%).
(2) Washing rotten leaves and soil on the surfaces of the fresh star anises with clear water, wherein the temperature of tap water is 25 ℃; the cleaning time is 5 min; placing in a ventilated place, and air drying for 20min until the water on the surface is completely evaporated.
(3) Setting microwave power to be 1.4w/g for heating; the fresh star anise fruits are spread on a perforated tray to prevent the fruits from being burnt due to overhigh temperature; the time interval of each change is 5 min; heating until the dry basis moisture content is 30 percent, and stopping heating; the required heating time was 45 min.
(4) Quickly transferring the microwave-dried illicium verum into a dryer, and filling a drying agent in a drying container, wherein the drying agent is a mixture of calcium chloride and calcium oxide, and the mass ratio of the calcium chloride to the calcium oxide is 1: 1; the ratio of the drying material to the drying agent is 1: 0.2; the drying time is 36 h; and (3) putting the finished product material into a high-speed universal pulverizer to be pulverized at 23 ℃, and sieving the pulverized material with a 200-mesh sieve to obtain the star anise powder.
(5) The finished product is put into an environment of being vacuumized and packaged, being protected from light and being at the normal temperature of 20 ℃ for keeping, and the shelf life is more than 12 months.
Example 4
(1) Fresh anises which are full and have no damage to the appearance are picked, and the mass of a single fresh anise is 5.5g (+ -10%) and the diameter is 3.5cm (+ -10%).
(2) Washing rotten leaves and soil on the surfaces of the fresh star anises with clear water, wherein the temperature of tap water is 23 ℃; the cleaning time is 5 min; placing in a ventilated place, and air drying for 20min until the water on the surface is completely evaporated.
(3) Setting microwave power to be 1.4w/g for heating; the fresh star anise fruits are spread on a perforated tray to prevent the fruits from being burnt due to overhigh temperature; the time interval of each change is 5 min; heating until the dry basis moisture content is 30 percent, and stopping heating; the required heating time was 45 min.
(4) Quickly transferring the microwave-dried illicium verum fruits to a dryer, and filling a drying agent which is calcium oxide in a drying container; the ratio of the drying material to the drying agent is 1: 0.8; the drying time is 48 h; and (3) putting the finished product material into a high-speed universal pulverizer to be pulverized at 5 ℃, and sieving the pulverized material with a 160-mesh sieve to obtain the star anise powder.
(5) The finished product is put into an environment of being vacuumized and packaged, being protected from light and being at the normal temperature of 20 ℃ for keeping, and the shelf life is more than 12 months.
The finished product of the star anise powder obtained in the example is subjected to an accelerated test storage experiment, the shelf life is measured to be more than 12 months, and the product measurement index results are shown in table 1:
TABLE 1
In table 1, the anethole is a main volatile component of star anise and is an important substance influencing the fragrance of star anise, so that the content of the anethole can be used as an index for measuring the oil, and the anethole in table 1 accounts for the percentage of the oil.
Claims (9)
1. A method for preparing fructus Anisi Stellati powder by microwave-chemical drying method is characterized in that fructus Anisi Stellati fruit is placed in a dryer filled with chemical desiccant after being dried by microwave, and then pulverized to obtain fructus Anisi Stellati powder;
the microwave drying power is 1.3-1.4W/g, and the heating time is 50-70 min;
the time for putting the star anise fruits into the dryer is 24-48 h.
2. The method for preparing star anise powder by using the microwave combined chemical drying method as claimed in claim 1, wherein the chemical drying agent is calcium chloride or calcium oxide.
3. The method for preparing star anise powder by using the microwave combined chemical drying method as claimed in claim 1, wherein the star anise fruits need to be washed and dried before microwave drying.
4. The method for preparing star anise powder by using the microwave combined chemical drying method as claimed in claim 3, wherein the washing water temperature is 22-25 ℃, the washing time is less than or equal to 5min, and the star anise powder is dried after being washed until the water on the surface is evaporated.
5. The method for preparing star anise powder by using the microwave combined chemical drying method as claimed in claim 1, wherein the mass of a single star anise fruit is 5 to 6 g.
6. The method of claim 1, wherein the peduncle and scorched parts of the aniseed fruit are removed after drying in a dryer.
7. The method for preparing star anise powder by using the microwave and chemical combination drying method as claimed in claim 1, wherein the specific steps of crushing are as follows: at the temperature of 5-23 ℃, crushing and sieving, wherein the mesh number of the sieve is 50-200 meshes.
8. The method for preparing star anise powder by using the microwave and chemical combination drying method as claimed in claim 1 or 2, wherein the mass ratio of the star anise fruits to the chemical drying agent is 1: 0.2-1.
9. The method for preparing star anise powder by using the microwave and chemical combination drying method as claimed in claim 1, wherein the star anise powder is placed in a packaging bag and is stored in a vacuum-pumping dark place, and the temperature range is 20-25 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110220664.9A CN112964024A (en) | 2021-02-26 | 2021-02-26 | Method for preparing star anise powder by microwave combined chemical drying method |
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| CN202110220664.9A CN112964024A (en) | 2021-02-26 | 2021-02-26 | Method for preparing star anise powder by microwave combined chemical drying method |
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|---|---|---|---|---|
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| CN104642981A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Method for preparing chilli powder |
| CN104738505A (en) * | 2015-03-02 | 2015-07-01 | 郝涤非 | Natural seasoning and preparation method thereof |
| CN106616830A (en) * | 2016-10-14 | 2017-05-10 | 广西放心源生物科技有限公司 | Micro-encapsulation method for anise dry powder |
| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN109282579A (en) * | 2018-09-28 | 2019-01-29 | 甘肃金桥玫瑰科技有限公司 | A kind of drying means of rose and rose product using this method preparation |
| CN109692192A (en) * | 2018-12-17 | 2019-04-30 | 江西赣隆药业有限公司 | The broken wall medicine materical crude slice for having effects that the preparation method of clearing heat and detoxicating, promoting blood circulation to remove blood stasis alangium broken wall medicine materical crude slice and being prepared by this method |
| CN110419642A (en) * | 2019-09-02 | 2019-11-08 | 徐州三农生物科技有限公司 | One breeder Chinese herbal feed additive |
| CN110604174A (en) * | 2019-09-29 | 2019-12-24 | 海南天道种业有限公司 | Method for rapidly drying rice seeds |
-
2021
- 2021-02-26 CN CN202110220664.9A patent/CN112964024A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194703A (en) * | 2006-12-29 | 2008-06-11 | 河南农业大学 | Method for producing high quality garlic powder |
| CN102106521A (en) * | 2010-11-29 | 2011-06-29 | 天津市诺奥科技发展有限公司 | Method for preparing whole purple sweet potato powder by using microwave vacuum drying |
| CN104642981A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Method for preparing chilli powder |
| CN104738505A (en) * | 2015-03-02 | 2015-07-01 | 郝涤非 | Natural seasoning and preparation method thereof |
| CN106616830A (en) * | 2016-10-14 | 2017-05-10 | 广西放心源生物科技有限公司 | Micro-encapsulation method for anise dry powder |
| CN108201927A (en) * | 2016-12-20 | 2018-06-26 | 中粮集团有限公司 | It is a kind of to handle wheat seed using microwave irradiation to produce the method for stabilizing wholemeal |
| CN109282579A (en) * | 2018-09-28 | 2019-01-29 | 甘肃金桥玫瑰科技有限公司 | A kind of drying means of rose and rose product using this method preparation |
| CN109692192A (en) * | 2018-12-17 | 2019-04-30 | 江西赣隆药业有限公司 | The broken wall medicine materical crude slice for having effects that the preparation method of clearing heat and detoxicating, promoting blood circulation to remove blood stasis alangium broken wall medicine materical crude slice and being prepared by this method |
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| CN110604174A (en) * | 2019-09-29 | 2019-12-24 | 海南天道种业有限公司 | Method for rapidly drying rice seeds |
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Application publication date: 20210615 |