CN114576938B - Preparation method and application of snowflake gastrodia elata - Google Patents
Preparation method and application of snowflake gastrodia elata Download PDFInfo
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- CN114576938B CN114576938B CN202210217898.2A CN202210217898A CN114576938B CN 114576938 B CN114576938 B CN 114576938B CN 202210217898 A CN202210217898 A CN 202210217898A CN 114576938 B CN114576938 B CN 114576938B
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- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 113
- 241000533950 Leucojum Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000018044 dehydration Effects 0.000 claims abstract description 43
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000011109 contamination Methods 0.000 claims 1
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 abstract description 6
- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 abstract description 4
- 229930193974 gastrodin Natural products 0.000 abstract description 4
- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 abstract description 4
- 239000000463 material Substances 0.000 description 9
- 238000003860 storage Methods 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- KWGRBVOPPLSCSI-WPRPVWTQSA-N (-)-ephedrine Chemical compound CN[C@@H](C)[C@H](O)C1=CC=CC=C1 KWGRBVOPPLSCSI-WPRPVWTQSA-N 0.000 description 2
- 206010010904 Convulsion Diseases 0.000 description 2
- 230000036461 convulsion Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 206010013887 Dysarthria Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019468 Hemiplegia Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- KWGRBVOPPLSCSI-UHFFFAOYSA-N d-ephedrine Natural products CNC(C)C(O)C1=CC=CC=C1 KWGRBVOPPLSCSI-UHFFFAOYSA-N 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 229960002179 ephedrine Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000018997 giddiness Diseases 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 208000034783 hypoesthesia Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000026473 slurred speech Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B7/00—Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups F26B3/00 and F26B5/00
-
- 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
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B20/00—Combinations of machines or apparatus covered by two or more of groups F26B9/00 - F26B19/00
-
- 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
-
- 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
-
- 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
- F26B5/048—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 in combination with heat developed by electro-magnetic means, e.g. microwave energy
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention provides a preparation method and application of snowflake gastrodia elata, and relates to the technical field of food processing. The invention provides a preparation method of snowflake gastrodia elata, which adopts different drying modes according to different dehydration conditions of the gastrodia elata, provides a novel gastrodia elata drying method, is simple and quick, has short drying time, not only ensures the color, the taste and the texture of the gastrodia elata, but also improves the commodity rate of the snowflake gastrodia elata and the gastrodin content, provides a brand-new gastrodia elata food, makes up the blank of the snowflake gastrodia elata food, and has good application prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method and application of snowflake gastrodia elata.
Background
Rhizoma Gastrodiae is rhizome of Gastrodia elata Blume of Orchidaceae, its medicinal root tuber contains active ingredient Gastrodine, also called Gastrodine, has effects of calming endogenous wind and arresting convulsion, and can be used for treating giddiness and blackness of eyes, headache, numbness of limbs, hemiplegia, slurred speech, and infantile convulsion. The processing methods of the gastrodia elata are various, but the gastrodia elata is difficult to dry or dry in the sun due to the characteristics of the gastrodia elata, long in drying time and low in production efficiency, and the medicinal material quality and the active ingredient content of the gastrodia elata can be adversely affected by longer drying time. At present, the gastrodia elata is mostly prepared by a steaming method or a water boiling method, and the traditional processing methods can cause partial loss of gastrodin components and influence the application effect of the gastrodia elata.
Because the gastrodia elata contains multiple active ingredients, gastrodia elata products are more and more popular with consumers, and various gastrodia elata foods such as gastrodia elata preserves, gastrodia elata preserved fruits, gastrodia elata soft sweets and the like exist in the market, but the foods have the problems of complex preparation process, long gastrodia elata drying process time, high gastrodia elata active ingredient loss and the like. Therefore, a snowflake gastrodia elata food with good drying effect and high active ingredients is needed to make up for the market blank.
Disclosure of Invention
In view of this, the invention aims to provide a preparation method of snowflake gastrodia elata, which can improve the commodity rate of the snowflake gastrodia elata and the content of gastrodin, and provides a novel gastrodia elata food.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a preparation method of snowflake gastrodia elata, which comprises the steps of slicing gastrodia elata, dehydrating and drying to obtain the snowflake gastrodia elata; the dehydration drying comprises a first stage, a second stage and a third stage; the first stage is carried out at the temperature of 50-55 ℃ and enters the second stage after the drying and dehydration reaches 47% -53%, the second stage is carried out at the temperature of 60-65 ℃ and enters the third stage after the drying and dehydration reaches 67% -73%, and the third stage is carried out at the temperature of less than 85 ℃ and reaches 77% -83% through microwave vacuum dehydration to obtain the snowflake gastrodia elata.
Preferably, the first-stage drying and dehydrating device is an electric oven, and the second-stage drying and dehydrating device is a heat pump dryer.
Preferably, the time for dehydration and drying is less than or equal to 24 hours.
More preferably, the gastrodia elata is gastrodia elata with the altitude of 1200-2000 m.
More preferably, the slice has a thickness of 2-3mm.
More preferably, the dehydration drying is not polluted or contacted by outside air with peculiar smell in the whole process.
More preferably, the obtained rhizoma gastrodiae snowflake is stored at 10-12 ℃.
More preferably, the water content of the snowflake gastrodia elata is less than or equal to 10%.
The invention also provides a snowflake gastrodia elata food prepared by the preparation method.
The invention also provides the application of the preparation method in preparing the gastrodia elata product.
The invention provides a preparation method of snowflake gastrodia elata, which adopts different drying modes according to different dehydration conditions of the gastrodia elata, provides a novel gastrodia elata drying method, is simple and quick, has short drying time, not only ensures the color, the taste and the texture of the gastrodia elata, but also improves the commodity rate of the snowflake gastrodia elata and the gastrodin content, provides a brand-new gastrodia elata food, makes up the blank of the snowflake gastrodia elata food, and has good application prospect.
Detailed Description
The invention provides a preparation method of snowflake gastrodia elata, which comprises the steps of slicing gastrodia elata, dehydrating and drying to obtain the snowflake gastrodia elata; the dehydration drying comprises a first stage, a second stage and a third stage; the first stage is carried out at the temperature of 50-55 ℃ and enters the second stage after the drying and dehydration reaches 47% -53%, the second stage is carried out at the temperature of 60-65 ℃ and enters the third stage after the drying and dehydration reaches 67% -73%, and the third stage is carried out at the temperature of less than 85 ℃ and reaches 77% -83% through microwave vacuum dehydration to obtain the snowflake gastrodia elata.
In the invention, the first-stage drying and dehydrating device is preferably an electric oven, the electric oven has high drying speed, and the dehydration of the gastrodia elata with high water content in the early stage can be accelerated. The second-stage drying and dehydrating device is preferably a heat pump dryer which is good in stability and high in energy conservation, and is beneficial to continuous dehydration while the quality of the gastrodia elata is guaranteed. The equipment for the third-stage microwave vacuum dehydration is not particularly limited, and the microwave vacuum dehydration equipment which is conventional in the field can be adopted. The microwave vacuum dehydration of the invention mainly aims at the gastrodia elata with low water content in the later period, is beneficial to keeping the snow white color of the gastrodia elata, preventing the gastrodia elata from browning, and ensuring the product quality. The gastrodia elata obtained by the dehydration drying mode provided by the invention is bright and uniform in color and luster, crisp, tender and delicious in texture, and the quality of gastrodia elata products is remarkably improved. In the invention, the time for dehydration drying is preferably less than or equal to 24 hours, more preferably less than or equal to 18 hours, and the dehydration drying time can reduce the reaction of acid activity and oxidation discoloration and ensure the sense and quality of the snowflake gastrodia elata. In the invention, the whole dehydration drying process is not polluted or contacted by air with peculiar smell from the outside, which is beneficial to improving the quality of the snowflake gastrodia elata.
In the invention, the gastrodia elata is preferably gastrodia elata taken at the altitude of 1000-2000 m, and more preferably gastrodia elata at the altitude of 1200-1800 m. The method selects the gastrodia elata blume with the altitude of 1000-2000 m, can ensure the quality of the gastrodia elata blume, and improves the quality and the taste of finished products of the gastrodia elata blume. In the invention, the thickness of the slices is preferably 2-3mm, and the thickness can improve the drying effect of the snowflake gastrodia elata, so that the taste of the snowflake gastrodia elata is improved.
In the invention, the snowflake gastrodia elata is obtained and is preferably stored at low temperature in a sealed and dry manner. The low temperature is preferably 10 to 12 deg.C, more preferably 11 deg.C. The water content of the sealed and dried rhizoma gastrodiae is preferably less than or equal to 10 percent, and more preferably less than or equal to 8 percent. Under the storage condition, the snowflake gastrodia elata can keep no oxidation and discoloration for a long time.
The invention also provides a snowflake gastrodia elata food prepared by the preparation method.
The invention also provides the application of the preparation method in preparing the gastrodia elata product.
The present invention will be described in detail with reference to examples for better understanding the objects, technical solutions and advantages of the present invention, but the present invention should not be construed as being limited to the scope of the present invention.
The experimental procedures used in the following examples are conventional unless otherwise specified.
Materials, equipment and the like used in the following examples are commercially available unless otherwise specified.
Example 1
1. Cleaning fresh gastrodia elata at an altitude of 1000m, and cutting into slices of 2 mm;
2. putting the rhizoma gastrodiae slices obtained in the step 1 into an electric oven, controlling the temperature at 50 ℃, transferring the rhizoma gastrodiae slices to a heat pump dryer after dehydration reaches 47%, and controlling the temperature at 60 ℃; transferring to microwave vacuum dehydration after dehydration reaches 70%, controlling the temperature at 85 ℃, dehydrating to 80% within 24h, and packaging to obtain the finished product for storage.
3. The gastrodia elata with the snow white section is put in a warehouse and stored in a sealing way at the temperature of 10 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Example 2
1. Cleaning fresh gastrodia elata at an altitude of 2000m, and cutting into slices of 3 mm;
2. putting the rhizoma gastrodiae slices obtained in the step 1 into an electric oven, controlling the temperature at 55 ℃, transferring the rhizoma gastrodiae slices to a heat pump dryer after dehydration reaches 53 percent, and controlling the temperature at 65 ℃; transferring to microwave vacuum dehydration after the dehydration reaches 67%, controlling the temperature at 80 ℃, dehydrating to 80% within 24h, and packaging to obtain the finished product for storage.
3. The gastrodia elata with the snow white section is warehoused and hermetically stored at 12 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Example 3
1. Cleaning fresh gastrodia elata at an altitude of 1500m, and cutting into slices of 2.5 mm;
2. putting the rhizoma gastrodiae slices obtained in the step 1 into an electric oven, controlling the temperature at 52 ℃, transferring the rhizoma gastrodiae slices to a heat pump dryer after the dehydration reaches 50%, and controlling the temperature at 63 ℃; transferring to microwave vacuum dehydration after dehydration reaches 73%, controlling the temperature at 83 ℃, dehydrating to 80% within 24h, and packaging to obtain the finished product for storage.
3. The gastrodia elata with the snow white section is put in a warehouse and stored in a sealing way at the temperature of 11 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Comparative example 1
1. Cleaning fresh gastrodia elata at an altitude of 1000m, and cutting into slices of 2 mm;
2. putting the rhizoma gastrodiae slices obtained in the step 1 into an electric oven, controlling the temperature at 50 ℃, transferring the rhizoma gastrodiae slices to a heat pump dryer after dehydration reaches 47%, and controlling the temperature at 60 ℃; transferring to microwave vacuum dehydration after dehydration reaches 70%, controlling the temperature at 85 ℃, dehydrating to 80% within 30h, and packaging to obtain the finished product for storage.
3. The gastrodia elata with the snow white section is put in a warehouse and stored in a sealing way at the temperature of 10 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Comparative example 2
1. Cleaning fresh gastrodia elata at an altitude of 1000m, and cutting into slices of 2 mm;
2. putting the gastrodia elata slices obtained in the step (1) into an electric oven, controlling the temperature at 50 ℃, transferring the gastrodia elata slices to a heat pump dryer after dehydration reaches 47%, and controlling the temperature at 60 ℃; and (5) dehydrating within 24 hours to 80%, and packaging to obtain a finished product for storage.
3. The gastrodia elata with the snow white section is put in a warehouse and stored in a sealing way at the temperature of 10 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Comparative example 3
1. Cleaning fresh gastrodia elata at an altitude of 1000m, and cutting into slices of 2 mm;
2. and (3) putting the rhizoma gastrodiae slices obtained in the step (1) into an electric oven, controlling the temperature at 50 ℃, transferring to microwave vacuum dehydration after the dehydration reaches 47%, controlling the temperature at 85 ℃, dehydrating to 80% within 24 hours, and starting packaging and storing finished products.
3. The gastrodia elata with the snow white section is put in a warehouse and stored in a sealing way at the temperature of 10 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Comparative example 4
1. Cleaning fresh gastrodia elata at an altitude of 1000m, and cutting into slices of 2 mm;
2. putting the gastrodia elata slices obtained in the step (1) into an electric oven, controlling the temperature at 50 ℃, transferring the gastrodia elata slices to a heat pump dryer after dehydration reaches 47%, and controlling the temperature at 60 ℃; transferring to microwave vacuum dehydration after dehydration reaches 70%, controlling the temperature at 85 ℃, dehydrating to 80% within 24h, and packaging to obtain the finished product for storage.
3. The gastrodia elata with the snow white section is warehoused and hermetically stored at 20 ℃, and meanwhile, the water content of the stored gastrodia elata material is controlled within 10 percent.
Example 4
1. After one year of storage, the non-commercial gastrodia elata whose surface was blackened or mildewed was removed, and the commercial yields of example 1 and comparative examples 1 to 4 were measured by a counting method to obtain table 1.
TABLE 1 different commodity rate after processing of snowflake gastrodia elata (n = 10)
Note: the snowflake gastrodia elata browning of more than 10 percent is the non-commodity gastrodia elata, and the integrity of the gastrodia elata is kept
2. The HPLC method was used to determine the ephedrine content in gastrodia elata, which is shown in Table 2.
TABLE 2 different treatments for the quality of snowflake gastrodia elata when stored for one year (n = 10)
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (5)
1. A preparation method of snowflake gastrodia elata is characterized in that the snowflake gastrodia elata is obtained by slicing the gastrodia elata, dehydrating and drying; the dehydration drying comprises a first stage, a second stage and a third stage; the first stage enters a second stage after drying and dehydrating at the temperature of 50-55 ℃ to 47% -53%, the second stage enters a third stage after drying and dehydrating at the temperature of 60-65 ℃ to 67% -73%, and the third stage obtains the snowflake gastrodia elata after microwave vacuum dehydration at the temperature of 80-85 ℃ to 77% -83%; the first stage drying and dehydrating device is an electric drying oven, and the second stage drying and dehydrating device is a heat pump dryer; the time for dehydration and drying is less than or equal to 24 hours; storing the snowflake gastrodia elata at 10-12 ℃; the gastrodia elata is gastrodia elata collected at an altitude of 1200-2000 m; the thickness of the slice is 2-3mm.
2. The method of claim 1, wherein the dehydration drying is performed without contamination or contact with foreign odor air.
3. The method of claim 1, wherein the snowflake gastrodia elata has a water content of 10% or less.
4. A snowflake gastrodia elata food, which is characterized by being prepared by the preparation method of any one of claims 1 to 3.
5. Use of the process according to any one of claims 1 to 3 for the preparation of a product of Gastrodia elata Blume.
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