CN113907158A - Processing method of dried chloranthus flower - Google Patents
Processing method of dried chloranthus flower Download PDFInfo
- Publication number
- CN113907158A CN113907158A CN202111200762.2A CN202111200762A CN113907158A CN 113907158 A CN113907158 A CN 113907158A CN 202111200762 A CN202111200762 A CN 202111200762A CN 113907158 A CN113907158 A CN 113907158A
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- Prior art keywords
- chloranthus
- temperature
- hours
- flower
- vacuum
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000721153 Chloranthus japonicus Species 0.000 title 1
- 241000721167 Chloranthus Species 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 230000001105 regulatory effect Effects 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 18
- 241000721156 Chloranthus spicatus Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 230000008595 infiltration Effects 0.000 claims description 11
- 238000001764 infiltration Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 229940092258 rosemary extract Drugs 0.000 claims description 5
- 235000020748 rosemary extract Nutrition 0.000 claims description 5
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000000859 sublimation Methods 0.000 claims description 4
- 230000008022 sublimation Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 2
- 230000008014 freezing Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 241000233855 Orchidaceae Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010017553 Furuncle Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a processing method of dried chloranthus flower, which comprises the steps of picking, preprocessing, pre-freezing, vacuum freeze-drying and the like, can well preserve the chloranthus flower, keeps nutrient components and active substances, has low water content, and is convenient to transport and store for a long time.
Description
Technical Field
The invention relates to a processing method of dried chloranthus flower.
Background
The chloranthus flower has elegant fragrance, is refreshing, is an important raw material for scenting tea, and is deeply popular with consumers due to pure and positive orchid fragrance. In addition, the chloranthus has a plurality of uses, and the flowers of the chloranthus can be used for extracting the essences such as chloranthus essential oil and leached chloranthus extract and the like, and are excellent aromatic raw materials. The stem, leaf and root of the chloranthus flower can be used as medicine, the chloranthus flower has strong fragrance, faint scent, mellowness and durability, is quite similar to orchid, and can be used fresh or dried in the shade for standby. The stems, leaves and roots can be harvested in four seasons, the leaves are more fresh, and the stems and roots can be cleaned, sliced and dried for later use. The chloranthus flower is pungent, sweet, slightly astringent and warm; leaves and stems of chloranthus are pungent and warm; zhulan Gen is pungent, bitter and toxic. The flowers, stems and leaves all have the effects of dispelling wind-damp, connecting bones and muscles, removing food retention, expelling parasites, relieving pain and stopping bleeding, and can be used for treating traumatic injury, epilepsy and the like. The root of chloranthus can relieve furuncle and sore.
The dried chloranthus flower has a fresh market, and the loss of effective nutrient components is easily caused by the traditional high-temperature treatment. Cell walls are damaged to lose nutritive value, resulting in color change and easy pattern shrinkage.
Disclosure of Invention
The invention provides a freezing processing method for preventing the flower shape and the flower color of the dry flower of the chloranthus from being greatly changed.
A processing method of dried chloranthus flower comprises the following steps:
the method comprises the following steps: picking
Selecting fresh, healthy and complete-flower-shaped chloranthus flower picked at 6-9 am;
step two: pretreatment of
Cleaning picked chloranthus spicatus, removing impurities, performing vacuum infiltration for 2 times, and then air-drying;
step three: prefreezing
Pre-freezing the air-dried chloranthus spicatus at a temperature of between 25 ℃ below zero and 35 ℃ below zero for 1 to 2 hours;
step four: vacuum freeze-drying
Setting the initial temperature of a vacuum drier to be-25 to-35 ℃, putting the pre-frozen chloranthus into the vacuum drier, vacuumizing to the vacuum degree of 10-20Pa, and keeping for 15-25 hours;
then regulating the vacuum degree to 5-10Pa, regulating the temperature to 0-5 ℃, and heating for sublimation for 10 hours; then, regulating the temperature to 5-10 ℃, heating and sublimating for 12 hours; regulating the temperature to 10-15 deg.C, heating for sublimation for 11 hr; finally, reducing the temperature to normal temperature, and finishing;
step five: and packaging and warehousing the dried chloranthus spicatus.
Further, the fourth step is operated according to the following parameters:
setting the initial temperature of a vacuum drier to-30 ℃, putting the pre-frozen chloranthus flower into the vacuum drier, vacuumizing to the vacuum degree of 16Pa, and keeping for 20 hours;
then regulating the vacuum degree to 8Pa, regulating the temperature to 5 ℃, and heating and sublimating for 10 hours; then, when the temperature is adjusted to 8 ℃, heating and sublimating for 12 hours; regulating the temperature to 12 ℃, heating and sublimating for 11 hours; finally, reducing the temperature to normal temperature, and finishing;
further, in the second step, the vacuum infiltration penetrating fluid consists of the following components:
20 to 25 percent of ethanol, 1 to 2 percent of sodium carboxymethylcellulose, 2 to 4 percent of rosemary extract, 0.3 to 0.9 percent of tea polyphenol, 2 to 5 percent of sodium alginate and the balance of water.
Further, in the second step, the vacuum infiltration penetrating fluid consists of the following components: 26% of ethanol, 1.3% of sodium carboxymethylcellulose, 3% of rosemary extract, 0.6% of tea polyphenol, 4% of sodium alginate and the balance of water.
The invention ensures that the water in the chloranthus spicatus is solidified through the pre-freezing procedure, so that the shape of the chloranthus spicatus is not changed, and the condition of shrinkage deformation in the subsequent freeze-drying process is prevented. Through freeze drying, the color, smell and flower shape of the chloranthus flower are well kept, and the freeze-dried chloranthus flower is in a porous structure and is easier to brew.
In a word, the invention can well preserve the shape of the chloranthus flower, keeps the nutrient components and the active substances, has low water content and is convenient for transportation and long-term storage.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1 preparation of vacuum permeate
The permeate of the vacuum infiltration consists of the following components:
the permeate of the vacuum infiltration consists of the following components: 26% of ethanol, 1.3% of sodium carboxymethylcellulose, 3% of rosemary extract, 0.6% of tea polyphenol, 4% of sodium alginate and the balance of water. And (3) putting the components into a magnetic stirrer in sequence, and fully stirring to obtain the product.
Example 2 processing method of dried chloranthus flower
The method comprises the following steps:
the method comprises the following steps: picking
Selecting fresh, healthy and complete-flower-shaped chloranthus flower picked at 6-9 am;
step two: pretreatment of
Cleaning picked chloranthus spicatus, removing impurities, performing vacuum infiltration for 2 times, and then air-drying;
step three: prefreezing
Pre-freezing the air-dried chloranthus spicatus at-25 ℃ for 1.6h;
step four: vacuum freeze-drying
Setting the initial temperature of a vacuum drier to-32 ℃, putting the pre-frozen chloranthus flower into the vacuum drier, vacuumizing to the vacuum degree of 15Pa, and keeping for 20 hours;
then regulating the vacuum degree to 8Pa, regulating the temperature to 2 ℃, and heating and sublimating for 10 hours; then, when the temperature is adjusted to 6 ℃, heating and sublimating for 12 hours; regulating the temperature to 14 ℃, and heating and sublimating for 11 hours; finally, reducing the temperature to normal temperature, and finishing;
step five: and packaging and warehousing the dried chloranthus spicatus.
Example 3A method for processing dried chloranthus flower
The method comprises the following steps:
the method comprises the following steps: picking
Selecting fresh, healthy and complete-flower-shaped chloranthus flower picked at 6-9 am;
step two: pretreatment of
Cleaning picked chloranthus spicatus, removing impurities, performing vacuum infiltration for 2 times, and then air-drying;
step three: prefreezing
Pre-freezing the air-dried chloranthus spicatus at a temperature of between 25 ℃ below zero and 35 ℃ below zero for 1 to 2 hours;
step four: vacuum freeze-drying
Setting the initial temperature of a vacuum drier to-30 ℃, putting the pre-frozen chloranthus flower into the vacuum drier, vacuumizing to the vacuum degree of 16Pa, and keeping for 20 hours;
then regulating the vacuum degree to 8Pa, regulating the temperature to 5 ℃, and heating and sublimating for 10 hours; then, when the temperature is adjusted to 8 ℃, heating and sublimating for 12 hours; regulating the temperature to 12 ℃, heating and sublimating for 11 hours; finally, reducing the temperature to normal temperature, and finishing;
step five: and packaging and warehousing the dried chloranthus spicatus.
The invention adopts vacuum infiltration to carry out color protection treatment on the chloranthus flower, thereby preventing the flower from deforming such as shrinkage and the like caused by the loss of moisture; it also has antioxidant effect. Through the freeze-drying process, the loss of the fragrance of the chloranthus can be reduced, and the fragrance components are effectively reserved.
Although particular embodiments of the invention have been described and illustrated in detail, it should be understood that various equivalent changes and modifications could be made to the above-described embodiments in accordance with the spirit of the invention, and the resulting functional effects would still fall within the scope of the invention.
Claims (4)
1. The processing method of the dry chloranthus flower is characterized by comprising the following steps:
the method comprises the following steps: picking
Selecting fresh, healthy and complete-flower-shaped chloranthus flower picked at 6-9 am;
step two: pretreatment of
Cleaning picked chloranthus spicatus, removing impurities, performing vacuum infiltration for 2 times, and then air-drying;
step three: prefreezing
Pre-freezing the air-dried chloranthus spicatus at a temperature of between 25 ℃ below zero and 35 ℃ below zero for 1 to 2 hours;
step four: vacuum freeze-drying
Setting the initial temperature of a vacuum drier to be-25 to-35 ℃, putting the pre-frozen chloranthus into the vacuum drier, vacuumizing to the vacuum degree of 10-20Pa, and keeping for 15-25 hours;
then regulating the vacuum degree to 5-10Pa, regulating the temperature to 0-5 ℃, and heating for sublimation for 10 hours; then, regulating the temperature to 5-10 ℃, heating and sublimating for 12 hours; regulating the temperature to 10-15 deg.C, heating for sublimation for 11 hr; finally, reducing the temperature to normal temperature, and finishing;
step five: and packaging and warehousing the dried chloranthus spicatus.
2. The method for processing the dry flowers of chloranthus, as claimed in claim 1, wherein the fourth step is carried out according to the following parameters:
setting the initial temperature of a vacuum drier to-30 ℃, putting the pre-frozen chloranthus flower into the vacuum drier, vacuumizing to the vacuum degree of 16Pa, and keeping for 20 hours;
then regulating the vacuum degree to 8Pa, regulating the temperature to 5 ℃, and heating and sublimating for 10 hours; then, when the temperature is adjusted to 8 ℃, heating and sublimating for 12 hours; regulating the temperature to 12 ℃, heating and sublimating for 11 hours; and finally, reducing the temperature to the normal temperature, and finishing.
3. The method for processing the dried chloranthus flower according to claim 1, wherein in the second step, the vacuum infiltration liquid is composed of the following components:
20 to 25 percent of ethanol, 1 to 2 percent of sodium carboxymethylcellulose, 2 to 4 percent of rosemary extract, 0.3 to 0.9 percent of tea polyphenol, 2 to 5 percent of sodium alginate and the balance of water.
4. The method for processing the dried chloranthus flower according to claim 3, wherein in the second step, the vacuum infiltration liquid is composed of the following components: 26% of ethanol, 1.3% of sodium carboxymethylcellulose, 3% of rosemary extract, 0.6% of tea polyphenol, 4% of sodium alginate and the balance of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111200762.2A CN113907158A (en) | 2021-10-15 | 2021-10-15 | Processing method of dried chloranthus flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111200762.2A CN113907158A (en) | 2021-10-15 | 2021-10-15 | Processing method of dried chloranthus flower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113907158A true CN113907158A (en) | 2022-01-11 |
Family
ID=79240826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111200762.2A Pending CN113907158A (en) | 2021-10-15 | 2021-10-15 | Processing method of dried chloranthus flower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113907158A (en) |
-
2021
- 2021-10-15 CN CN202111200762.2A patent/CN113907158A/en active Pending
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220111 |
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| WD01 | Invention patent application deemed withdrawn after publication |