CN115381881A

CN115381881A - Preparation method of Sichuan green tangerine peel

Info

Publication number: CN115381881A
Application number: CN202211155317.3A
Authority: CN
Inventors: 陈允斌
Original assignee: Yunbin Shanghai Health Technology Co ltd; Shanghai Zhengshi Cultural Creativity Co ltd
Current assignee: Yunbin Shanghai Health Technology Co ltd; Shanghai Zhengshi Cultural Creativity Co ltd
Priority date: 2021-09-26
Filing date: 2022-09-22
Publication date: 2022-11-25
Also published as: CN113633690A

Abstract

The embodiment of the specification provides a preparation method of pericarpium citri reticulatae viride, which comprises the following steps: drying the peels or fruits meeting the first preset condition at a first preset temperature and in a first preset humidity range; and ageing the dried pericarp or fruit meeting the first preset condition at a second preset temperature and within a second preset humidity range to obtain the pericarpium citri reticulatae viride, wherein the linalool content of the pericarpium citri reticulatae viride is within a range of 1.70-15.99%.

Description

Preparation method of Sichuan green tangerine peel

Cross-referencing

This application claims priority to chinese application number 202111131945.3 filed on 26/9/2021, which is incorporated herein by reference in its entirety.

Technical Field

The specification relates to the technical field of traditional Chinese medicines, and in particular relates to a Sichuan green tangerine peel and a preparation method thereof.

Background

The green tangerine peel has higher medicinal value as a medicinal material, can treat more diseases, and particularly has very unique effect on relieving some pain symptoms. Pericarpium Citri Reticulatae viride is slightly warm in nature and bitter and pungent in flavor, enters liver and gallbladder meridians, has the effects of soothing liver, breaking qi, dissipating stagnation and dissolving phlegm, and is commonly used for treating chest, hypochondrium, gastric cavity pain, hernia, dyspepsia, breast swelling, breast nodule, chronic malarial mass and other symptoms. The genuine herb is pericarpium Citri Reticulatae viride prepared from Citrus chuanganese, which is known as "Chuan pericarpium Citri Reticulatae viride". The producing area, variety and processing method of Chuan Qing Pi have great influence on the effect of the prescription.

Therefore, there is a need for an improved method for preparing pericarpium citri reticulatae viride, which can be used to prepare pericarpium citri reticulatae viride with high content of effective components (e.g. linalool, limonene).

Disclosure of Invention

One embodiment of the present specification provides a method for preparing a pericarpium citri reticulatae viride, including: drying the peels or fruits meeting the first preset condition at a first preset temperature and within a first preset humidity range; and ageing the dried pericarp or fruit meeting the first preset condition at a second preset temperature and within a second preset humidity range to obtain the Sichuan green tangerine orange peel, wherein the linalool content of the Sichuan green tangerine peel is within a range of 1.70% -15.99%.

In some embodiments, the limonene content of the pericarpium citri reticulatae viride ranges from 27.83% to 82.2%.

In some embodiments, the concentration of linalool in the environment of the drying process is not lower than a first preset threshold.

In some embodiments, the concentration of linalool in the aging environment is not less than a second predetermined threshold.

In some embodiments, the temperature of the drying process is monitored by a first temperature sensor, and the first temperature adjustment mechanism is controlled based on the first temperature sensor monitoring the resulting ambient temperature of the drying process.

In some embodiments, the humidity of the drying process is monitored by a first humidity sensor, and a first humidity adjustment mechanism is controlled based on the first humidity sensor monitoring the resulting ambient humidity of the drying process.

In some embodiments, the first predetermined temperature is in the range of 0-50 ℃ and the first predetermined humidity is in the range of 0% -80%.

In some embodiments, the weight of the peel or fruit is monitored by a weight sensor during the drying process, and the drying process is stopped when the weight of the peel or fruit reaches a predetermined condition.

In some embodiments, the temperature of the aging process is monitored by a second temperature sensor, and a second temperature adjustment mechanism is controlled based on the ambient temperature of the aging process monitored by the second temperature sensor.

In some embodiments, the humidity of the aging process is monitored by a second humidity sensor, and a second humidity adjustment mechanism is controlled based on the ambient humidity of the aging process monitored by the second humidity sensor.

In some embodiments, the second predetermined temperature is in the range of 6-32 ℃ and the second predetermined humidity is in the range of 50% -65%.

In some embodiments, the aging process is carried out in an aging vessel in which the concentration of linalool is not lower than a second preset threshold, and the gas inside the aging vessel is collected and recycled.

In some embodiments, the concentration of limonene in the environment of the drying process is no lower than a third preset threshold.

In some embodiments, the limonene concentration in the environment of the aging process is not below a fourth preset threshold.

One purpose of one embodiment of the present specification is to provide a pericarpium citri reticulatae viride used as genuine medicinal material.

In one aspect, the present application provides a pericarpium citri reticulatae viride, wherein volatile oil in the pericarpium citri reticulatae viride comprises linalool and limonene.

In some embodiments, the green Sichuan tangerine peel is in the shape of a four-petal flower, called "green Sichuan tangerine peel".

In some embodiments, the green Sichuan peel is in the shape of a whole fruit. In some embodiments, the diameter of the whole fruit is less than 3 cm, and the green Sichuan peel is collectively referred to as "individual peel". In some embodiments, the whole fruit is 0.3 cm to 2 cm in diameter, and the green Sichuan peel is called "green skin".

In another aspect, the present application provides a method for preparing a green Sichuan tangerine peel, comprising: selecting immature fruits of tangerine produced in Sichuan; washing the unripe fruit; longitudinally peeling the unripe fruit from the top of the unripe fruit after washing to the pedicel without scratching the flesh of the unripe fruit; separating the peel and the pulp; airing the peel under the conditions that the temperature is 0-50 ℃ and the wind speed is less than 1.5 m/s; turning over the peel during the airing; the airing is carried out until the water content of the peel is lower than 13%; placing the peel with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is a fruit having a greenish peel.

In some embodiments, the peel separated from the pulp is in the shape of a four-petal flower.

In some embodiments, the peel is placed on a drying bed for drying in the sun in a manner that white parts of the peel face upwards and do not overlap with each other.

In some embodiments, the peel is turned under conditions in which the peel is air-cured to set.

In some embodiments, the peel having a moisture content of less than 13% is stacked in a flat, white portion down, cyan portion up, in a sealed container.

In yet another aspect, the present application provides a method for preparing a Sichuan green tangerine peel, comprising: selecting immature fruits of tangerines produced in Sichuan with the diameter of 0.3-3 cm; washing the unripe fruit; drying the unripe fruits in the sun at a temperature of 0-50 ℃ and a wind speed of less than 1.5 m/s; performing the airing until the water content of the immature fruit is lower than 13%; placing the unripe fruit with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is less than 3 centimeters in diameter, collectively referred to as "green seedcase"; the immature fruit has a diameter of 0.3 cm to 2 cm and is called "green rind".

In some embodiments, said washing said unripe fruit comprises soaking said unripe fruit in an aqueous solution of flour, then rubbing said unripe fruit with a flexible substance while soaking, and finally washing said unripe fruit with water; the aqueous powder solution is an aqueous solution of cereal flour, potato flour and/or bean flour.

In some embodiments, the sealed container is a sealed container that meets food hygiene safety requirements, has gas permeability, is free of contamination, and is free of odor.

In some embodiments, the aging is carried out for more than one year.

In some embodiments, the Citrus tangerina produced in sichuan is clovershrub (Citrus reticulata Blanco, fl.

Drawings

The present description will be further explained by way of exemplary embodiments, which will be described in detail by way of the accompanying drawings. These embodiments are not intended to be limiting, and in these embodiments like numerals are used to indicate like structures, wherein:

FIG. 1 is a flow chart of an exemplary method for preparing green Sichuan tangerine orange peel, according to some embodiments herein;

FIG. 2 is a flow diagram of a process for preparing green Sichuan tangerine peel in accordance with certain embodiments of the present disclosure;

FIG. 3 is a flow diagram of a process for preparing green Sichuan tangerine peel in accordance with further embodiments of the present disclosure;

FIG. 4 is a schematic illustration of an exemplary control system according to some embodiments herein;

FIG. 5 is a workflow diagram of an exemplary control system according to some embodiments of the present description.

Detailed Description

In order to more clearly illustrate the technical solutions of the embodiments of the present disclosure, the drawings used in the description of the embodiments will be briefly described below. It is obvious that the drawings in the following description are only examples or embodiments of the present description, and that for a person skilled in the art, the present description can also be applied to other similar scenarios on the basis of these drawings without inventive effort. Unless otherwise apparent from the context, or otherwise indicated, like reference numbers in the figures refer to the same structure or operation.

It should be understood that "system," "device," "unit," and/or "module" as used herein is a method for distinguishing between different components, elements, parts, portions, or assemblies of different levels. However, other words may be substituted by other expressions if they accomplish the same purpose.

As used in this specification and the appended claims, the terms "a," "an," "the," and/or "the" are not intended to be inclusive in the singular, but rather are intended to be inclusive in the plural, unless the context clearly dictates otherwise. In general, the terms "comprises" and "comprising" merely indicate that steps and elements are included which are explicitly identified, that the steps and elements do not form an exclusive list, and that a method or apparatus may include other steps or elements.

Flow charts are used in this description to illustrate operations performed by a system according to embodiments of the present description. It should be understood that the preceding or following operations are not necessarily performed in the exact order in which they are performed. Rather, the steps may be processed in reverse order or simultaneously. Meanwhile, other operations may be added to the processes, or a certain step or several steps of operations may be removed from the processes.

As defined herein, all percentages expressed should be understood as weight percentages unless otherwise indicated.

The Sichuan tangerine is called Chuanhong tangerine for short. The history of cultivation of the citrus reticulata blanco can be traced back to the country of fruit in the Zhou dynasty recorded in the literature (the region of southern charging in Sichuan today). The Sichuan red tangerine is in a slope and belongs to hilly areas, soil, climate and geographical positions are all very suitable for growth of the Sichuan red tangerine, and the grown red tangerine has bright red peel and high medicinal value. The green tangerine peel made of immature fruits of citrus chachiensis is called as "Chuan Qing Pi". For convenience of description, the "green tangerine orange peel" made of immature fruit, the "green tangerine peel" made of green fruit and the "Sichuan tangerine orange peel" made of fruit peel of immature fruit are collectively referred to as Sichuan tangerine orange peel in the present specification.

Fig. 1 is a flow chart of an exemplary method for preparing green Sichuan tangerine peel, according to some embodiments herein. In some embodiments, the process 100 may be performed automatically by a control system. For example, the process 100 may be implemented by control instructions, and the control system controls each device to complete each operation of the process 100 based on the control instructions.

Step 110, preparing the pericarp or fruit meeting the first preset condition.

In some embodiments, the pericarp or fruit meeting the first predetermined condition can include a pericarp or fruit of an unripe fruit after pretreatment. In some embodiments, the pretreatment may include, but is not limited to, washing the fruit, removing water from the surface of the fruit, or separating the peel from the pulp, etc.

In some embodiments, as shown in fig. 2, the pre-treatment required to prepare the peel meeting the first predetermined condition may include, but is not limited to, washing the fruit, removing water from the surface of the fruit, separating the peel from the pulp, and the like.

In some embodiments, the unripe fruit is a fruit with a greenish peel.

In some embodiments, the immature fruit is washed by soaking the immature fruit in an aqueous solution of a flour, rubbing the immature fruit with a flexible substance while soaking, and washing the immature fruit with water. In some embodiments, the aqueous powder solution may be an aqueous solution of starch-rich edible powdered material. The powdery substance is at least largely insoluble in water, and forms a suspension liquid for easy cleaning. In some embodiments, the powdered material may be selected from cereal flour, potato flour, bean flour, and/or the like. In some embodiments, the aqueous powder solution may be formed from one or more different powders mixed together.

In some embodiments, the mass ratio of starch-rich edible flour to water in the flour-water solution can affect the cleanliness and cleaning costs of the fruit. For example, too low a mass ratio of starch-rich edible powder to water can result in poor cleaning, ineffective washing or less clean fruit after cleaning. Also for example, a too high mass ratio of starch-rich edible powder to water can result in a more viscous aqueous powder solution that is not conducive to cleaning operations and can result in significant loss of raw materials that can result in higher cleaning costs. Therefore, the mass ratio of the starch-rich edible powdery substance to water is controlled within a predetermined range.

In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 0.1% to 10%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 0.5% to 9%. In some embodiments, the starch-rich edible powder to water mass ratio in the aqueous flour solution may be in the range of 0.5% to 5%. In some embodiments, the starch-rich edible powdered substance to water mass ratio in the aqueous flour solution may be in the range of 1% to 8%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 2% to 7%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 3% to 6%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 4% to 5%.

The powder substance in the powder water solution can play the role of a surfactant, dirt on the surface of the fruit during growth can be cleaned, and possible surface pesticide residues can be removed. The powder aqueous solution is used for cleaning the fruits, so that the oil cells on the surfaces of the fruits which can not be cleaned directly by water can be cleaned. If other detergents are used for cleaning fruits, the other detergents may damage the efficacy of the pericarpium citri reticulatae viride in the later period of airing the fruit peel. If the cleaning step is omitted, dirt on the fruit surface and possible pesticide residue on the surface cannot be removed, such as cleaning the green Sichuan orange peel when in use, the nutrition of the orange part can be lost.

In some embodiments, before the immature fruits are cleaned, the immature fruits to be cleaned can be soaked in the powder water solution, so that the subsequent cleaning treatment is facilitated, and the cleanliness of the immature fruits after the subsequent cleaning is further improved. For example, the unripe fruit is first soaked with the aqueous powder solution for at least 30 minutes.

In some embodiments, the washing time for washing the unripe fruit with the aqueous flour solution is at least 10min. Rubbing the unripe fruit with a flexible substance helps to clean the fruit and avoid damaging the peel. In some embodiments, the unripe fruit should not be soaked in the aqueous flour solution for a long period of time. In some embodiments, the immature fruits are soaked in the flour aqueous solution for washing for a period of up to 12 hours.

In some embodiments, after washing the immature fruit, the moisture is removed from the surface of the fruit. In some embodiments, removing moisture from the surface of the fruit comprises blotting, air drying, or air drying the surface of the fruit.

In some embodiments, the peel of the unripe fruit is longitudinally split from the top of the washed unripe fruit toward the pedicel without scratching the flesh of the unripe fruit, resulting in a four-petal flower shape of the peel after separation from the flesh. The pulp of the immature fruit is not scratched, so that the juice can be prevented from dripping on the peel, and black spots on the green Sichuan peel can be prevented.

In some embodiments, the separation of the peel and pulp does not damage the pulp. Therefore, the juice can be prevented from dripping on the pericarp, and black spots on the green Sichuan peel can be prevented.

In some embodiments, as shown in fig. 3, the pre-treatment required to prepare the fruit meeting the first preset condition may include, but is not limited to, washing the fruit, removing water from the surface of the fruit.

In some embodiments, the immature fruit may comprise immature fruit of citrus tangerina produced in sichuan. In some embodiments, the tangerine produced in Sichuan is clovershrub (Citrus reticulata Blanco, fl. Filip.). The Dahongpao is a good variety in Chuanhong orange, and is superior to the traditional core producing area (such as Guizhong county) of the red oranges in Nei river and the periphery.

In some embodiments, the immature fruit is less than 3 centimeters in diameter, collectively referred to as "green seedcase"; immature fruits have a diameter of 0.3 cm to 2 cm and are called "green skin". The immature fruit may be a young fruit which naturally falls off or a fruit which is picked from a tree.

In some embodiments, the manner of washing the unripe fruit may include soaking the unripe fruit in a powdered aqueous solution, then rubbing the unripe fruit with a flexible substance while soaking, and finally washing the unripe fruit with water. In some embodiments, the aqueous powder solution may be an aqueous solution of starch-rich edible powdered material. The powdery substance is at least largely insoluble in water, and forms a suspension liquid for easy cleaning. In some embodiments, the aqueous flour solution is an aqueous solution of cereal flour, potato flour, and/or bean flour. In some embodiments, the aqueous powder solution may be formed by mixing one or more different powders.

In some embodiments, the mass ratio of starch-rich edible flour to water in the flour-water solution can affect the cleanliness and cleaning costs of the fruit. For example, a too low mass ratio of starch-rich edible powder to water can result in poor cleaning, ineffective cleaning or less clean fruit. Also for example, a too high mass ratio of starch-rich edible powder to water can result in a more viscous aqueous powder solution that is not conducive to cleaning operations and can result in significant loss of raw materials that can result in higher cleaning costs. Therefore, the mass ratio of the starch-rich edible powdery substance to water is controlled within a predetermined range.

In some embodiments, the starch-rich edible powdered substance to water mass ratio in the aqueous flour solution may be in the range of 0.1% to 10%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 0.5% to 9%. In some embodiments, the starch-rich edible powder to water mass ratio in the aqueous flour solution may be in the range of 0.5% to 5%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 1% to 8%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 2% to 7%. In some embodiments, the starch-rich edible powdered material to water mass ratio in the aqueous flour solution may be in the range of 3% to 6%. In some embodiments, the starch-rich edible powdered substance to water mass ratio in the aqueous flour solution may be in the range of 4% to 5%.

The powdery substance in the powder water solution can play the role of a surfactant, dirt generated during growth on the surface of the immature fruit can be cleaned, and possible surface pesticide residues can be removed. The powder aqueous solution is used for cleaning the fruits, so that the oil cells on the surfaces of the fruits which can not be cleaned directly by water can be cleaned. If other detergents are used for cleaning fruits, the other detergents may damage the efficacy of the Sichuan green tangerine orange peel when the fruit peel is aired in the later period. If the cleaning step is omitted, dirt on the fruit surface and possible pesticide residue on the surface cannot be removed, such as cleaning the green Sichuan orange peel when in use, the nutrition of the orange part can be lost.

In some embodiments, the wash time is at least 30min. Rubbing the unripe fruit with a flexible material helps to clean the fruit and avoid damaging the peel. In some embodiments, after washing the immature fruit, the moisture is removed from the surface of the fruit. In some embodiments, removing moisture from the surface of the fruit may include blotting, air drying, or air drying the surface of the fruit.

Step 120, drying the peels or fruits meeting the first preset condition at a first preset temperature and within a first preset humidity range.

The drying process can make the water content of the peel or fruit meeting the first predetermined condition reach a predetermined range (for example, less than 13%) to avoid the mildew during the subsequent processing (for example, aging), so as to facilitate long-term storage.

In some embodiments, the peel may be dried (e.g., sun dried) in a bed with the white portions facing upward and without overlapping each other. In some embodiments, the tanning bed is a loose, air permeable structure. In some embodiments, the tanning bed is made of bamboo, wood, or both. In some embodiments, the tanning bed is a loose and breathable mat woven from bamboo strips. In some embodiments, the tanning bed may be provided with means for ventilation, temperature and/or humidity sensors, and temperature and/or humidity regulation to ensure proper drying process conditions. In some embodiments, the bed may have automatic fast moving (e.g., bumping, etc.) devices, and the bed may be moved fast (e.g., bumping, etc.) by the control device to facilitate the drying of the peel.

In some embodiments, the drying process may be performed outdoors.

As shown in fig. 2, the drying process of the pericarp meeting the first predetermined condition is taken as an example for explanation. In some embodiments, the peel is aired under certain conditions under controlled wind speed. The wind speed is controlled under certain conditions, and more effective components, especially volatile oil components, can be reserved after airing. In some embodiments, the peel may be aired at a wind speed of less than 1.5 m/s. In some embodiments, the peel can be air-dried at 0-50 deg.C and air speed of less than 1.5 m/s. In some embodiments, the peel can be air-dried at a temperature of 8-40 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel can be air-dried at 12-30 deg.C and wind speed of less than 1.5 m/s. In some embodiments, the peel can be air-dried at 8-28 deg.C and air speed of less than 1.5 m/s. In some embodiments, the peel can be air-dried at 8-20 deg.C and air speed of less than 1.5 m/s. In some embodiments, the peel may be naturally aired in sunlight. In some embodiments, the peel may be dried in a drying device other than a hot air drying device below 40 ℃. In some embodiments, the peel may be dried in combination in a natural sun-drying and drying device other than a hot-air drying device below 40 ℃. According to detection, the volatile oil components beta-humulene, (+) -bergamotene and beta-elemene in 3 components of the peel dried at high temperature are obviously reduced and can hardly be detected.

In some embodiments, the peel is air-dried to a moisture content of less than 13%. The peel with a water content of less than 13% is substantially dry. Pericarp with water content less than 13% is not easy to mildew during subsequent aging.

In some embodiments, the peel is turned over under conditions in which the peel is dried (e.g., sun-cured) to set.

As shown in fig. 3, a fruit that meets the first predetermined condition is dried. In some embodiments, the unripe fruits are aired under certain conditions under wind speed control. The air speed is controlled under a certain condition, and more effective components, especially volatile oil components, can be reserved when the sun is aired. In some embodiments, the unripe fruit is air-cured at a wind speed of less than 1.5 m/s. In some embodiments, the fruit is air-cured at 0-50 deg.C and air speed of less than 1.5 m/s. In some embodiments, the unripe fruits are air-cured at a temperature of 8-40 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the unripe fruits are air-cured at a temperature of 12-30 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the fruit is air-cured at a temperature of 8-28 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the fruits are air-cured at a temperature of 8-20 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the immature fruit is naturally aired in daylight. In some embodiments, the unripe fruit is dried in a drying device other than a hot air drying device below 40 ℃. In some embodiments, the natural sunning of the immature fruits in the sun and the drying in a drying device other than a hot air drying device below 40 ℃ are combined. According to detection, the volatile oil components beta-humulene, (+) -bergamotene and beta-elemene in 3 components of the peel dried at high temperature are obviously reduced and can hardly be detected.

In some embodiments, the air is applied until the moisture content of the unripe fruit is less than 13%. Immature fruits with water content lower than 13% are completely dried, and several fruits are rubbed with each other to make a sound of sand and crispness. The dried fruit is not easy to mildew in the subsequent aging process.

In some embodiments, the drying process may be performed indoors to reduce air flow and volatile oil volatilization, so as to retain the volatile oil component (e.g., linalool, limonene) of pericarpium citri reticulatae viride as much as possible and retain its medicinal efficacy. In some embodiments, the drying process may be performed in a closed environment (e.g., a closed space or closed container) to ensure effectiveness. The term enclosed environment as used herein refers to a space or vessel that is isolated to some extent from the ambient atmosphere and does not require complete isolation from the ambient atmosphere. For example, the doors and windows are tightly closed, and the closed space such as a warehouse with poor ventilation condition with the outside can also be used as the closed space. In some embodiments, there is a requirement for the degree of isolation of the enclosed space and enclosed container from the ambient atmosphere. In practical applications, the enclosed space may be a door or window with tight closure, even without a window, and the door for daily access may be provided with an isolation area, such as two doors, or a relatively closed isolation strip on one or both sides of the door to reduce the exchange with the outside atmosphere. Similar structures may also be used in the closure container. Specifically, a closed container may be further provided in the closed environment, and the drying process may be performed in the closed container.

In some embodiments, when the drying process is performed in a closed environment, the concentration of the volatile oil component (e.g., linalool, limonene) in the closed environment (e.g., closed space or closed container) of the drying process may be maintained as low as possible to be not lower than a predetermined threshold value, so as to reduce the volatilization loss of the corresponding volatile oil component in the pericarp or fruit during the drying process, so as to retain the volatile oil component in pericarpium citri reticulatae viride to the maximum extent.

In some embodiments, the concentration (molar ratio) of linalool in the environment of the drying process may not be lower than a first preset threshold. In some embodiments, the first preset threshold may be greater than 0.01%. In some embodiments, the first preset threshold may be greater than 0.03%. In some embodiments, the first preset threshold may be greater than 0.05%. In some embodiments, the first preset threshold may be greater than 0.08%. In some embodiments, the first preset threshold may be greater than 0.1%. In some embodiments, the first preset threshold may be greater than 0.15%. In some embodiments, the first preset threshold may be greater than 0.2%. In some embodiments, the first preset threshold may be greater than 0.25%. In some embodiments, the first preset threshold may be greater than 0.3%.

In some embodiments, the concentration of limonene in the environment of the drying process may not be below a third preset threshold. In some embodiments, the third preset threshold may be greater than 1%. In some embodiments, the third preset threshold may be greater than 2%. In some embodiments, the third preset threshold may be greater than 3%. In some embodiments, the third preset threshold may be greater than 4%. In some embodiments, the third preset threshold may be greater than 5%. In some embodiments, the third preset threshold may be greater than 6%. In some embodiments, the third preset threshold may be greater than 7%. In some embodiments, the third preset threshold may be greater than 8%. In some embodiments, the third preset threshold may be greater than 9%. In some embodiments, the third preset threshold may be greater than 10%.

In some embodiments, the concentration of the volatile oil component in the drying environment may be maintained by performing a rolling flow operation on the peel or fruit meeting a first predetermined condition. Generally, the volatile oil content of the pericarp or fruit meeting the first preset condition is higher in the early stage of drying, and the volatile oil content volatilized into the environment is also higher. As the drying process proceeds, the content of various volatile oil components in the peel or fruit is lost to some extent, and the volatile oil volatilized into the environment is less and less. In order to fully utilize various volatile oil components which are volatilized into the environment, the pericarp or fruit of each stage can be introduced into the closed environment for drying. For example, assume that the preset drying time is T ₁ (T ₁ The specific setting number of the fruit peel or fruit can be determined according to factors such as experience, drying environment, season, climate and the like), a plurality of batches of fruit peels or fruits which are processed (for example, preprocessed) by the preceding process and meet the first preset condition can be processed according to needs according to a certain timeAnd arranging to be placed in a drying environment for drying. After the dried fruit is taken out, the next batch of new fruit peels or fruits processed by the previous process is supplemented. By the method, the pericarp or the fruit with higher volatile oil content can be ensured to provide volatile components in the closed environment, and the concentration of linalool and/or limonene and the like in the closed environment can be ensured. Specifically, in some embodiments, in the drying environment, there are at least two different batches of fruit peels meeting the first predetermined condition, and the time difference between the two different batches of fruit peels meeting the first predetermined condition entering the drying environment is at least greater than the predetermined drying time T ₁ 1/3 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 2/5 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 1/2 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 3/5 of (a). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 7/10 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 4/5 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 9/10 of (1). Furthermore, the time difference of the different batches of peels or fruits meeting the first preset condition entering the drying environment is at least greater than the preset drying time T ₁ 。

In some embodiments, in order to ensure the concentration of linalool and/or limonene in the dry environment, non-pretreated peels or fruits, or treated peels or rejected peels or fruits in some pretreatment stages may be stacked, and the concentration of linalool and/or limonene in the dry environment is ensured to meet the preset threshold value by using the non-pretreated peels or fruits, the treated peels or rejected peels or fruits. In order to ensure the concentration of linalool and/or limonene in the dry environment, some products containing linalool and/or limonene after processing and purification can be properly added in the dry environment. However, for quality and efficacy reasons, the linalool and/or limonene in the dry environment is preferably derived from the linalool and/or limonene spontaneously generated during the process, and the linalool and/or limonene is recycled and utilized fully.

If the enclosed space in which the dry environment is located is too large, in some embodiments, the peel or fruit may be further placed in a smaller enclosed space or container within the enclosed space. For example, at least one greenhouse can be constructed on a bed-in-the-sun using polyethylene film, to construct at least one smaller enclosed environment in which the concentration of linalool and/or limonene is ensured using the methods discussed above. In some embodiments, an air inlet and an air outlet may be provided in each greenhouse, and the greenhouse is charged with pre-collected gas satisfying the linalool and/or limonene concentration requirement in a circulating inflation manner, so as to ensure the linalool and/or limonene concentration in the dry environment. In some embodiments, the temperature and/or humidity within each of the greenhouses may be controlled by a control system to meet the temperature and/or temperature required for the drying process.

In some embodiments, the temperature of the drying process may affect the quality of the green Sichuan orange peel. For example, the temperature is too low to facilitate drying or the drying process is less efficient. For example, too high temperature may cause a large amount of volatile oil components in the pericarp or fruit to volatilize, which may cause the content of volatile oil in pericarpium Citri Reticulatae viride to be greatly reduced, thereby affecting the efficacy of pericarpium Citri Reticulatae viride. Therefore, the temperature of the drying process needs to be controlled within the first preset temperature range.

In some embodiments, the first preset temperature may be in the range of 0 ℃ to 50 ℃. In some embodiments, the first preset temperature may be in the range of 5 ℃ to 45 ℃. In some embodiments, the first preset temperature may be in the range of 10 ℃ to 40 ℃. In some embodiments, the first preset temperature may be in the range of 15 ℃ to 35 ℃. In some embodiments, the first preset temperature may be in the range of 20 ℃ to 30 ℃. In some embodiments, the first preset temperature may be in the range of 22 ℃ to 28 ℃. In some embodiments, the first preset temperature may be in the range of 24 ℃ to 26 ℃.

In some embodiments, the humidity of the drying process may affect the quality of the green Sichuan orange peel. For example, excessive humidity can cause the peel or fruit to easily mold and the drying process to be inefficient. Therefore, the humidity of the drying process needs to be controlled within the first preset humidity range.

In some embodiments, the first preset humidity may be in the range of 0% -80%. In some embodiments, the first predetermined humidity may be in the range of 0% -70%. In some embodiments, the first predetermined humidity may be in the range of 10% -60%. In some embodiments, the first preset humidity may be in the range of 20% -50%. In some embodiments, the first preset humidity may be in the range of 30% -40%.

In some embodiments, the ambient temperature and the ambient humidity of the drying process may be controlled by the control system to be within a first predetermined temperature and a first predetermined humidity range, respectively. For a description of the control system and a control process thereof, reference may be made to descriptions of other parts (for example, fig. 3, fig. 4 and related descriptions thereof) of the present specification, and details are not repeated herein.

In some embodiments, the drying process may be performed in a drying vessel, and the concentration of linalool in the drying vessel may not be lower than the first preset threshold. In some embodiments, the gas within the drying vessel may be collected and reused. For example, the gas in the drying container (e.g., the first drying container) after the preset drying time is passed may be collected and introduced into another drying container (e.g., the second drying container) for recycling. The collected gas contains volatile oil components, so that the volatile oil volatilization amount of the pericarp or the fruit in the drying treatment process in the drying container can be reduced to a certain extent, the drying environments in a plurality of drying containers can be the same, and the consistency of the drying quality is ensured.

In some embodiments, the drying process is stopped when the peel or fruit meets a second predetermined condition.

In some embodiments, the second predetermined condition may include, but is not limited to, a predetermined peel weight, a predetermined peel appearance (e.g., color, shape), or a predetermined fruit weight, a predetermined fruit appearance (e.g., color, shape), or the like. For example, when the weight of the fruit peel reaches the preset fruit peel weight and the appearance of the fruit peel conforms to the preset fruit peel appearance, or when the weight of the fruit reaches the preset fruit weight and the appearance of the fruit conforms to the preset fruit appearance, the drying process is stopped.

In some embodiments, moisture in the peel or fruit may evaporate during the drying process, and the real-time weight of the peel or fruit during the drying process may be monitored by a weight sensor to further determine the real-time moisture content of the peel or fruit during the drying process, and the drying process may be stopped when the real-time moisture content θ reaches a predetermined range (e.g., less than 13%).

In some embodiments, the real-time peel or fruit moisture content may be determined according to equation (1),

wherein theta represents the real-time water content of the pericarp or fruit during the drying process, n represents the water content of the pericarp or fruit meeting the first preset condition before the drying process, and m represents the water content of the pericarp or fruit meeting the first preset condition before the drying process ₁ Representing the weight of the peel or fruit meeting the first preset condition before the drying treatment, and m representing the real-time weight of the peel or fruit during the drying treatment. The moisture content n of the peel or fruit meeting the first predetermined condition before the drying process can be determined by the formula (2),

wherein m is ₁ Representing the weight, m, of the peel or fruit meeting a first predetermined condition before drying ₂ Indicating a fruit peel meeting a first predetermined conditionOr the fruit is dried to a constant weight.

For example, a number of peels meeting a first predetermined condition are randomly selected, and the weight m of the peels meeting the first predetermined condition before drying is obtained through experiments ₁ 10g, the peel meeting the first preset condition is dried until the weight of the constant weight is 4g, and the water content n of the peel meeting the first preset condition before the drying treatment is 40%. The real-time weight m of the peel obtained by the weight sensor in the drying process is 9g, the water content is 33% calculated by formula (1), and the drying process is controlled to continue if the water content does not reach a preset range (for example, lower than 13%). When the real-time weight m of the peel obtained by the weight sensor is 6.896g, the water content is 5363 zxft

When a predetermined range (for example, less than 13%) is reached, the control stops the drying process.

In some embodiments, for a uniform size of peel meeting the first predetermined condition, n can be 40% and m can be determined based on the above measurement ₁ 10g and theta is 13 percent, when the weight sensor monitors that the weight of the peel is less than 6.896g, the control stops the drying treatment according to the calculation of the formula (1). Correspondingly, for the fruits with uniform size and meeting the first preset condition, the fruit size can be based on n and m of a plurality of randomly selected fruits ₁ And theta, calculating by the formula (1), and controlling to stop the drying treatment when the weight sensor monitors that the weight of the fruit is lower than m. Further description of controlling the drying process can be found in the description elsewhere in this specification (e.g., fig. 4 and its associated description).

In some embodiments, the appearance (e.g., color, shape) of the peel or fruit may change as the drying process progresses, and the determination of whether to stop the drying process may be made by determining whether the appearance (e.g., color, shape) of the peel or fruit matches a predetermined peel appearance or a predetermined fruit appearance. For example, the control system may train a machine learning model based on historical peel information or historical fruit information after the drying process. The input to the machine learning model may include information on the appearance of the peel (e.g., color, shape, etc.) or the appearance of the fruit (e.g., color, shape, etc.), and the output whether to stop the drying process. Specifically, a plurality of cameras (or digital cameras) can be installed in the drying environment, and the video and/or image data of the fruit peel can be acquired periodically according to the preset time. And comparing the video and/or image data with a preset standard through a machine learning model, and monitoring the drying process. The analysis precision is improved, the uncertainty caused by artificial subjective judgment is avoided, and meanwhile, the whole-process automatic processing can be realized by combining with other steps (such as aging processing).

And step 130, ageing the dried pericarp or fruit meeting the first preset condition at a second preset temperature and within a second preset humidity range to obtain the pericarpium citri reticulatae viride.

Aging can convert the dried pericarp or fruit to obtain effective components such as flavonoids and volatile oil.

In some embodiments, the aging temperature affects the quality of the Sichuan green tangerine orange peel. For example, the temperature is too low for aging. For another example, too high a temperature may cause the dried fruit peel or fruit to burn. Therefore, the temperature of the aging process needs to be controlled within a second preset temperature range.

In some embodiments, the second preset temperature may be in the range of 6 ℃ to 32 ℃. In some embodiments, the second preset temperature may be in the range of 8 ℃ to 30 ℃. In some embodiments, the second preset temperature may be in the range of 10 ℃ to 28 ℃. In some embodiments, the second preset temperature may be in the range of 12 ℃ to 26 ℃. In some embodiments, the second preset temperature may be in the range of 14 ℃ to 24 ℃. In some embodiments, the second preset temperature may be in the range of 16 ℃ to 22 ℃. In some embodiments, the second preset temperature may be in the range of 18 ℃ to 20 ℃.

In some embodiments, the moisture of the aging process affects the quality of the green Sichuan peel. For example, the humidity is too low for aging. For another example, excessive humidity can cause the peel or fruit to mildew after drying. Therefore, the humidity of the aging process needs to be controlled within a second preset humidity range.

In some embodiments, the second predetermined humidity may be in the range of 50% -65%. In some embodiments, the second predetermined humidity may be in the range of 52% -63%. In some embodiments, the second predetermined humidity may be in the range of 54% -61%. In some embodiments, the second predetermined humidity may be in the range of 56% -59%. In some embodiments, the second predetermined humidity may be in the range of 57% -58%.

In some embodiments, the ambient temperature and ambient humidity of the aging process may be controlled by the control system to be within a second predetermined temperature and a second predetermined humidity range, respectively. For a description of the control system and a control process thereof, reference may be made to descriptions of other parts (for example, fig. 4, fig. 5 and related descriptions thereof) of the present specification, and details thereof are not repeated herein.

In some embodiments, the aging treatment can be performed in a room or closed environment (e.g., closed space or closed container) to reduce volatilization of volatile oil, so as to retain the volatile oil component (e.g., linalool, limonene) of pericarpium Citri Reticulatae viride as much as possible and retain its medicinal efficacy.

In some embodiments, the concentration of the volatile oil component (e.g., linalool, limonene) in the closed environment (e.g., closed space or closed container) of the aging process may be maintained at a value not lower than a predetermined threshold value as much as possible during the aging process, so as to reduce the volatile loss of the corresponding volatile oil component in the pericarp or fruit during the aging process, and to retain the volatile oil component in pericarpium citri reticulatae viride to the maximum extent.

In some embodiments, the concentration of linalool in the aging environment may not be below a second preset threshold. In some embodiments, the second preset threshold may be greater than 0.01%. In some embodiments, the second preset threshold may be greater than 0.03%. In some embodiments, the second preset threshold may be greater than 0.05%. In some embodiments, the second preset threshold may be greater than 0.08%. In some embodiments, the second preset threshold may be greater than 0.1%. In some embodiments, the second preset threshold may be greater than 0.15%. In some embodiments, the second preset threshold may be greater than 0.2%. In some embodiments, the second preset threshold may be greater than 0.25%. In some embodiments, the second preset threshold may be greater than 0.3%.

In some embodiments, the limonene concentration in the aging environment may not be below a fourth preset threshold. In some embodiments, the fourth preset threshold may be greater than 1%. In some embodiments, the fourth preset threshold may be greater than 2%. In some embodiments, the fourth preset threshold may be greater than 3%. In some embodiments, the fourth preset threshold may be greater than 4%. In some embodiments, the fourth preset threshold may be greater than 5%. In some embodiments, the fourth preset threshold may be greater than 6%. In some embodiments, the fourth preset threshold may be greater than 7%. In some embodiments, the fourth preset threshold may be greater than 8%. In some embodiments, the fourth preset threshold may be greater than 9%. In some embodiments, the fourth preset threshold may be greater than 10%.

In some embodiments, to ensure the concentration of the volatile oil component in the aging environment, the drying process may be performed by performing a rolling line operation on the dried pericarp or fruit meeting the first predetermined condition. Generally, the volatile oil content of the pericarp or fruit is relatively high in the early aging period, and the volatile oil content volatilized into the environment is correspondingly high. As the aging process progresses, the content of various volatile oil components in the pericarp or the fruit is lost to a certain extent, and the volatile oil volatilized into the environment is less and less. In order to fully utilize various volatile oil components volatilized to the environment, the pericarp or the fruit at each stage can be introduced into the closed environment for aging. For example, assume a predetermined aging time T ₂ (T ₂ The specific setting number of the fruit peel aging system can be determined according to factors such as experience, aging environment and season, climate and the like), a plurality of different batches of fruit peels or fruits subjected to the prior process treatment (for example, pretreatment and drying treatment) can be placed into the aging environment for aging according to a certain time schedule. After the aged fruit is taken out, the next batch of new fruit peels or fruits processed by the previous process is supplemented. In this way, the seal can be ensuredIn a closed environment, the pericarp or fruit with higher volatile oil component continuously provides volatile component, so as to ensure the concentration of linalool and/or limonene and the like in the closed environment. Specifically, in some embodiments, in the aging environment, there are at least two different batches of dried pericarp or fruit meeting the first predetermined condition, and the time difference between the two different batches of pericarp or fruit entering the aging environment is at least greater than the predetermined aging time T ₂ 1/3 of (1). Furthermore, the time difference between the different batches of pericarp or fruit entering the aging environment is at least greater than the predetermined aging time T ₂ 2/5 of (1). Furthermore, the time difference of the different batches of peels or fruits entering the aging environment is at least larger than the preset aging time T ₂ 1/2 of (1). Furthermore, the time difference of the different batches of peels or fruits entering the aging environment is at least larger than the preset aging time T ₂ 3/5 of (1). Furthermore, the time difference of the different batches of peels or fruits entering the aging environment is at least larger than the preset aging time T ₂ 7/10 of (1). Furthermore, the time difference of the different batches of peels or fruits entering the aging environment is at least larger than the preset aging time T ₂ 4/5 of (1). Furthermore, the time difference of the different batches of peels or fruits entering the aging environment is at least larger than the preset aging time T ₂ 9/10 of (1). Furthermore, the time difference between the different batches of pericarp or fruit entering the aging environment is at least greater than the predetermined aging time T ₂ 。

In some embodiments, in order to ensure the concentration of linalool and/or limonene in the aging environment, some already treated dried orange peels or some peels or fruits removed in the pretreatment and/or drying treatment stages can be stacked, and the concentration of linalool and/or limonene can be ensured to meet the preset threshold value for the aging environment by utilizing the treated dried orange peels or the removed peels or fruits. In order to ensure the concentration of linalool and/or limonene in the aging environment, some products containing linalool and/or limonene after processing and purification can be added in the aging environment. However, due to the consideration of quality and efficacy, the source of linalool and/or limonene in the aging environment preferentially considers the linalool and/or limonene spontaneously generated in the process, and the linalool and/or limonene is fully utilized through recovery and the like.

If the enclosed space in which the aging environment is located is too large, in some embodiments, the peel or fruit may be further placed in a smaller enclosed space or container within the enclosed space. For example, it is possible to construct at least one greenhouse in a large enclosed space using polyethylene film, and at least one smaller enclosed environment in which the concentration of linalool and/or limonene is ensured using the method discussed above. In some embodiments, an air inlet and an air outlet may be provided in each greenhouse, and the greenhouse is charged with pre-collected gas satisfying the linalool and/or limonene concentration requirement in a cyclic inflation manner, so as to ensure the linalool and/or limonene concentration in the aging environment. In some embodiments, the temperature and/or humidity within each greenhouse may be controlled by a control system to meet the temperature and/or temperature required for the aging process.

In some embodiments, the aging process may be performed in an aging vessel, and the concentration of linalool in the aging vessel may not be less than a second preset threshold. In some embodiments, the gas within the aging vessel may be collected and reused. For example, the gas in the aging vessel (e.g., the first aging vessel) after a predetermined aging time may be collected and introduced into another aging vessel (e.g., the second aging vessel) for reuse. The collected gas contains volatile oil components, so that the volatile oil volatilization amount of pericarp or fruit in the aging process in the aging container can be reduced to a certain extent, the aging environments in a plurality of aging containers can be the same, and the consistency of the aging quality is ensured.

In some embodiments, the aging process (or storage) may be performed in a natural environment. In some embodiments, the aging (or storage) is performed in a geographically high, sanitary, and air-dried warehouse. In some embodiments, as shown in fig. 2, the peel having a moisture content of less than 13% is placed in a sealed container and stored for aging at a temperature of 6-32 deg.C and a humidity of no more than 65%. In some embodiments, as shown in fig. 3, the unripe fruit with a moisture content of less than 13% is placed in a sealed container and stored for aging at a temperature of 6-32 deg.C and a humidity of no more than 65%. The volatile components are stored at the temperature lower than 6 ℃, the reduction speed of the volatile components is slow, and the aging is not facilitated; when stored at a temperature higher than 32 ℃, the green Sichuan tangerine peel is easy to burn and mildew. In some embodiments, storage for aging is conducted at a temperature of 8-28 ℃ and a humidity of no more than 65%. When the humidity exceeds 65%, the green tangerine orange peel is easy to mildew and the like.

In some embodiments, the sealed container is a sealed container that meets food hygiene safety requirements, has gas permeability, is non-polluting, and is free of off-flavors. In some embodiments, the sealed container is cleaned, disinfected and deodorized before use to ensure no source of pest, foreign matter and odor.

In some embodiments, peels having a moisture content of less than 13% may be placed in a sealed container with the white portion down and the red portion up, in a flat stack.

In some embodiments, aging occurs for more than one year. In some embodiments, during aging, the peel may also be subjected to turning and re-sunning. Aging can remove fire smell of pericarpium Citri Tangerinae, and the smell turns to mild and mellow, and the color turns to dark. In some embodiments, aging occurs for one year, two years, three years, five years, and the like.

One embodiment of the present specification provides a Sichuan green tangerine peel.

Chuan Qing Pi is bitter, pungent and warm in nature, entering liver, gallbladder and stomach meridians; has the main functions of soothing liver, breaking qi, removing food retention and resolving stagnation, and can be used for treating distending pain in chest and rib epigastrium, acute mastitis, hernia pain, food retention and qi stagnation.

In some embodiments, the pericarpium citri reticulatae viride prepared by the above method for preparing pericarpium citri reticulatae viride can be used as a genuine medicinal material in a traditional Chinese medicine prescription, for example, in a traditional Chinese medicine prescription for treating chest and costal cavity distending pain, acute mastitis, hernia pain, dyspepsia and the like.

In some embodiments, the pericarpium citri reticulatae viride contains volatile oil, and the volatile oil comprises linalool and limonene. Linalool is an aromatic substance, and has analgesic, anxiolytic, sedative, hypnotic, antiinflammatory, antitumor, antibacterial, blood pressure lowering, liver protecting, and antidepressant effects. The linalool in the volatile oil component of the Sichuan green tangerine peel is matched with other various fragrant components, so that the Sichuan green tangerine peel has very unique fragrance.

The linalool content in the pericarpium citri reticulatae viride prepared in the embodiment of the specification can be in the range of 1.70-15.99%. In some embodiments, the linalool content may be in the range of 2% to 15.5%. In some embodiments, the linalool content can be in the range of 3% -15%. In some embodiments, the linalool content may be in the range of 4% to 14.5%. In some embodiments, the linalool content may be in the range of 5% -14%. In some embodiments, the linalool content may be in the range of 6% to 13.5%. In some embodiments, the linalool content may be in the range of 7% -13%. In some embodiments, the linalool content can be in the range of 8% -12.5%. In some embodiments, the linalool content may be in the range of 9% -12%. In some embodiments, the linalool content can be in the range of 10% -11.5%.

Limonene can stimulate bronchus to cause glandular secretion increase, and sputum is easy to expectorate, so that the effects of reducing phlegm and moistening lung are achieved. The content of the limonene in the green Sichuan tangerine peel prepared by the embodiment of the specification can be within a range of 27.83% -82.2%. In some embodiments, the limonene content may be in the range of 30% -82%. In some embodiments, the limonene content can be in the range of 35% -80%. In some embodiments, the limonene content can be in the range of 40% -78%. In some embodiments, the limonene content can be in the range of 45% -76%. In some embodiments, the limonene content can be in the range of 50% -74%. In some embodiments, the limonene content can be in the range of 55% -72%. In some embodiments, the limonene content can be in the range of 60% -70%. In some embodiments, the limonene content can be in the range of 65% -68%.

In some embodiments, the green Sichuan tangerine peel is in the shape of a four-petal flower, called the green Sichuan tangerine peel. The edges of the pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; black green or blue green outer skin with wrinkles; the inner surface is yellow-white with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste; the preferred are black and green skin, white inner surface, and oily skin. In the formula of the traditional Chinese medicine, the dosage of the pericarpium citri reticulatae viride is usually one, half or one quarter of the dosage of the pericarpium citri reticulatae viride. If the medicine is prepared according to the weight, the weight of the green tangerine orange peel is changed after moisture absorption because the green tangerine orange peel is easy to absorb moisture, and the dosage of the green tangerine orange peel is difficult to determine. The pericarpium citri reticulatae viride has four parts with approximately same parts, and each part is easy to separate, so that the pericarpium citri reticulatae viride is more convenient and easy to quantify when used as a medicinal material.

In some embodiments, the green Sichuan peel is in the shape of an entire fruit, also referred to as a green tangerine peel. The green tangerine peels are in a sphere-like shape, the surfaces of the green tangerine peels are grayish green or black green, the green tangerine peels are slightly rough and are provided with fine concave oil chambers, the top ends of the green tangerine peels are provided with slightly protruding column bases, and the base parts of the green tangerine peels are provided with round fruit stem marks; light brown; fragrant smell, sour, bitter and pungent taste.

It should be noted that the above description related to the flow 100 is only for illustration and description, and does not limit the application scope of the present specification. Various modifications and alterations to process 100 will become apparent to those skilled in the art in light of the present description. However, such modifications and variations are intended to be within the scope of the present description.

FIG. 4 is a schematic diagram of an exemplary control system, shown in accordance with some embodiments herein.

In some embodiments, as shown in fig. 4, control system 400 may include a sensing component 410, an adjustment component 420, and a control component 430.

In some embodiments, the sensing component 410 can include at least one temperature sensor for monitoring the temperature of the process (e.g., drying process, aging process) environment and sending the monitored ambient temperature to the control component 430. In some embodiments, the at least one temperature sensor may comprise at least one first temperature sensor and at least one second temperature sensor. In some embodiments, the at least one temperature sensor may include, but is not limited to, an infrared thermometer.

In some embodiments, when the drying and/or aging process is performed in a closed environment, an automatic scanning infrared thermometer may be disposed in the closed environment, and the processed pericarp or fruit may be scanned according to a preset frequency and route, so as to reduce the cost and improve the monitoring efficiency.

In some embodiments, the sensing component 410 can further include at least one humidity sensor for monitoring the humidity of the process (e.g., drying process, aging process) environment and sending the monitored ambient humidity to the control component 430. In some embodiments, the at least one humidity sensor may include at least one first humidity sensor and at least one second humidity sensor.

In some embodiments, the sensing component 410 can further include at least one weight sensor for monitoring the real-time weight of the peel or fruit during the process (e.g., drying process) and sending the monitored real-time weight of the peel or fruit to the control component 430.

In some embodiments, the sensing component 410 can be located in a process (e.g., drying process, aging process) environment. For example, the at least one first temperature sensor and the at least one first humidity sensor may be located in an environment of the drying process (e.g., within the drying vessel). For another example, the at least one second temperature sensor and the at least one second humidity sensor may be located in the environment of the aging process (e.g., within the aging vessel). For another example, the at least one weight sensor may be located below the endocarp or fruit (e.g., below the tanning bed) in a closed container (e.g., a drying container).

In some embodiments, conditioning component 420 may include at least one temperature conditioning mechanism for conditioning the temperature of the processing (e.g., drying, aging) environment to within a preset temperature range. In some embodiments, the at least one temperature adjustment mechanism may include at least one first temperature adjustment mechanism and at least one second temperature adjustment mechanism. For example, the at least one first temperature adjustment mechanism may be adapted to adjust the ambient temperature of the drying process to be within a first predetermined temperature range. For another example, at least one second temperature adjustment mechanism may be used to adjust the ambient temperature of the aging process to be within a second preset temperature range.

In some embodiments, the at least one temperature adjustment mechanism may include at least one heating component and at least one cooling component. In some embodiments, the at least one heating element may include, but is not limited to, a surface heat source, which may enable the processing environment to be heated uniformly. In some embodiments, the at least one cooling component may include, but is not limited to, a cooling medium (e.g., water) circulation device. In some embodiments, the at least one temperature adjustment mechanism may further comprise a heating and cooling all-in-one machine (e.g., an air conditioner).

In some embodiments, at least one temperature regulating mechanism may be located above and/or below the fruit skin or fruit. For example, the at least one temperature adjustment mechanism may be distributed both above and below the tanning bed.

In some embodiments, conditioning component 420 may include at least one humidity conditioning mechanism for conditioning the humidity of the processing (e.g., drying, aging) environment to within a preset humidity range. In some embodiments, the at least one humidity adjustment mechanism may include at least one first humidity adjustment mechanism and at least one second humidity adjustment mechanism. For example, the at least one first humidity adjustment mechanism may be used to adjust the ambient humidity of the drying process to be within a first preset humidity range. For another example, at least one second humidity adjustment mechanism may be used to adjust the ambient humidity of the aging process to be within a second predetermined humidity range.

In some embodiments, the at least one humidity adjustment mechanism may include at least one humidifying component and at least one dehumidifying component. In some embodiments, the at least one humidifying component may include, but is not limited to, a humidifier. In some embodiments, the at least one dehumidification component may include, but is not limited to, a dehumidifier.

In some embodiments, the control component 430 may include at least one control unit. In some embodiments, the at least one control unit may be coupled to the at least one temperature adjustment mechanism and/or the at least one humidity adjustment mechanism to control the ambient temperature and/or the ambient humidity of the process (e.g., drying process, aging process) to be within a preset temperature and/or a preset humidity range. For example, the control component 430 may control the at least one first temperature adjustment mechanism based on the at least one first temperature sensor monitoring the resulting ambient temperature of the drying process such that the ambient temperature of the drying process is within a first preset temperature range. For another example, the control component 430 may control the at least one first humidity adjustment mechanism based on the at least one first humidity sensor monitoring the obtained ambient humidity of the drying process, so that the ambient humidity of the drying process is within a first preset humidity range. For another example, the control component 430 may control the at least one second temperature adjustment mechanism based on the at least one second temperature sensor monitoring the resulting ambient temperature of the aging process such that the ambient temperature of the aging process is within a second predetermined temperature range. For another example, control component 430 may control at least one second humidity adjustment mechanism based on at least one second humidity sensor monitoring the resulting aged ambient humidity such that the aged ambient humidity is within a second predetermined humidity range. For a description of the control process, reference may be made to descriptions of other parts (for example, fig. 5 and its related description) in this specification, and details are not repeated here.

In some embodiments, the control component 430 may compare the real-time weight of the peel to a predetermined peel weight, or the real-time weight of the fruit to a predetermined fruit weight, monitored by the weight sensor during the resulting drying process. When the real-time weight of the fruit peel is greater than the preset fruit peel weight, or the real-time weight of the fruit is greater than the preset fruit weight, the control component 430 may control the drying process to continue (e.g., keep the sensing component 410 and the adjustment mechanism 420 operating). When the real-time weight of the fruit peel is not greater than the preset fruit peel weight, or the real-time weight of the fruit is not greater than the preset fruit weight, the control component 430 may control to stop the drying process (e.g., control the first temperature adjusting mechanism and the first humidity adjusting mechanism to stop working, or send out a warning sound such as "end of drying process").

In some embodiments, the control system 400 may also include a storage component (not shown). The storage component may store data, instructions, and/or any other information. In some embodiments, the storage component may store data and/or information related to the green Sichuan orange peel preparation process. For example, the storage component may store data and/or instructions of drying process parameters (e.g., a first preset temperature, a first preset humidity, a preset peel weight, or a preset fruit weight) and aging process parameters (e.g., a second preset temperature, a second preset humidity) involved in the preparation of the green chinese green seedcase to complete the preparation method of the exemplary green chinese green seedcase described in the embodiments of the present specification.

In some embodiments, the storage component may be networked to communicate with one or more components (e.g., sensing component 410, control component 430, etc.) in the control system 400. One or more components in control system 400 (e.g., control component 430, etc.) may read the data or instructions in the storage component over a network.

In some embodiments, the control system 400 may also include a display component (not shown). In some embodiments, the display component may display in real time the process parameters (e.g., drying process parameters, aging process parameters) as well as the peel information (e.g., peel morphology, peel color, peel weight) or fruit information (e.g., fruit morphology, fruit color, fruit weight), and the like.

It should be noted that the above description of the control system 400 is merely for convenience of description and is not intended to limit the present disclosure to the illustrated embodiments. It will be appreciated by those skilled in the art that, given the teachings of the present system, any combination of components or sub-system may be configured to connect to other components without departing from such teachings.

FIG. 5 is a workflow diagram of an exemplary control system according to some embodiments of the present description. As can be seen from fig. 4 and the related description, the control system can control the ambient temperature and the ambient humidity of the drying process and the aging process. For convenience of description, the following will describe a process of controlling the ambient temperature of the drying process as an example.

At step 510, a first temperature sensor monitors an ambient temperature of the drying process.

Reference may be made to other parts of this description (e.g., fig. 4 and its associated description) for a description of the first temperature sensor. The first temperature sensor may send the monitored ambient temperature of the drying process to the control component.

Step 520, monitoring whether the obtained drying environment temperature is within a first preset temperature range.

The control component may compare the monitored ambient temperature of the drying process with a first predetermined temperature range. If the obtained ambient temperature of the drying process is monitored to be within the first preset temperature range, the process returns to step 510 to continue monitoring the ambient temperature of the drying process. If the monitored ambient temperature of the drying process is not within the first predetermined temperature range, step 530 is performed.

Step 530, control the first temperature adjustment mechanism.

For a description of the first temperature adjustment mechanism, reference may be made to other parts of the description (e.g., fig. 5 and its associated description). In some embodiments, if the monitored ambient temperature of the drying process is lower than the first predetermined temperature range, the control component may control a parameter associated with the surface heat source (e.g., increase the heating power) to raise the ambient temperature to be within the first predetermined temperature range. In some embodiments, if the monitored ambient temperature of the drying process is higher than the first predetermined temperature range, the control component may control a parameter related to the surface heat source (e.g., decrease the heating power) or a parameter related to the cooling medium circulation device (e.g., increase the flow rate of the cooling medium) to decrease the ambient temperature to be within the first predetermined temperature range. Step 510 may be performed simultaneously with the control of the first temperature adjustment mechanism to adjust the ambient temperature of the drying process.

It should be noted that the above description related to the flow 500 is only for illustration and description, and does not limit the applicable scope of the present specification. Various modifications and changes to flow 500 may occur to those skilled in the art, given the benefit of this description. However, such modifications and variations are intended to be within the scope of the present description.

The following examples were conducted in the same manner as in the conventional manner unless otherwise specified. The test materials used in the following examples were all purchased from commercial Biochemical industries, inc., unless otherwise specified.

Example 1

Fruits with green pericarp of clovershrub (Citrus reticulata Blanco, fl. Filip.) were selected. Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; the water on the surface of the fruit is sucked dry by using clean cotton cloth. The peel is longitudinally cut from the top of the cleaned fruit to the pedicel without scratching the pulp, the peel and the pulp are separated, and the separated peel is in a four-petal flower shape. Placing the peel on a loose and air-permeable cushion woven by bamboo strips as a bed in a manner that the white parts of the peel face upwards and are not overlapped with each other, and naturally airing the cushion at room temperature (about 8-20 ℃) in the sunlight. The bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. Turning over the peel during airing until the peel is dried, wherein the water content of the peel is lower than 13%. Stacking the dried pericarps together in a way that the white part is downward and the cyan part is upward and flatly, putting the stacked pericarps into a storage container which meets the food sanitation and safety requirements, has air permeability, no pollution and no peculiar smell, and storing and aging for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of not more than 65%. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain the product of the green tangerine orange peel of Sihua. The edges of the obtained pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; the inner surface is yellow-white with vein lines; oil points are arranged on the edge of the cross section; fragrant smell, bitter and pungent taste.

Example 2

Immature fruits of clover (Citrus reticulata Blanco, fl. Filip.) were selected. Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; and (4) sucking water on the surface of the fruit by using clean cotton cloth. The method comprises the steps of longitudinally cutting the peel from the top of the cleaned fruit to the fruit base without scratching the pulp, separating the peel from the pulp, and enabling the separated peel to be in a four-petal flower shape. Placing the peel on a loose and air-permeable cushion made of bamboo strips as a bed with white parts upward and without overlapping, and naturally airing at room temperature (about 8-20 deg.C) in sunlight. The sunny bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. When the weather is rainy, the sunning bed is placed on an electric blanket, the temperature is lower than 30 ℃, the cotton quilt is covered on the sunning bed to dry the moisture, and the sunning bed is moved out of the room to be dried in the sun when the weather is good; turning over the peel during the airing period until the peel is dry, wherein the water content of the peel is lower than 13%. Stacking the dried pericarps together in a way that the white part is downward and the cyan part is upward and flatly, putting the stacked pericarps into a storage container which meets the food sanitation and safety requirements, has air permeability, no pollution and no peculiar smell, and storing and aging for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of not more than 65%. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain the product of the green tangerine orange peel of Sihua. The edges of the obtained pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; yellow-white inner surface with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste.

Example 3

Immature fruits of clover (Citrus reticulata Blanco, fl. Filip.) with a diameter of 0.5 cm to 2 cm were selected. Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; the water on the surface of the fruit is sucked dry by using clean cotton cloth. The fruits are put on a loose and breathable cushion which is woven by bamboo strips and used as a drying bed, and are naturally dried in the sun at room temperature (about 8-20 ℃). The bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. Until the fruit dries out, the water content of the fruit is less than 13%. Putting the dried fruits into a storage container which meets the requirements of food sanitation and safety, has air permeability, no pollution and no peculiar smell, and storing and aging for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of no more than 65%. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain the product of the Sichuan green tangerine orange peel. The obtained green Sichuan orange peel is spherical, the surface is gray green or black green, and is slightly rough, and has a fine concave oil chamber, a slightly raised column base is arranged at the top end, and a round fruit stalk mark is arranged at the base part; light brown; fragrant smell, sour, bitter and pungent taste.

Randomly sampling and inspecting the obtained green Sichuan orange peel products.

The results of the detection of the green Sichuan peel in examples 1 to 3 are as follows:

physical and chemical indexes:

volatile oil component

Extracting volatile oil component of pericarpium Citri Reticulatae viride by steam distillation (SD method). Detecting the content of limonene and linalool in the volatile oil by gas chromatography.

Chromatographic conditions are as follows: restek Rxi-5ms quartz capillary columns (0.25 mm x 30m,0.25 μm); the temperature of a sample inlet is 250 ℃; temperature programming: initial temperature of 50 deg.C, holding for 1min at 5 deg.C/min programmed heating to 140 deg.C, maintaining for 1min, and then at 10 deg.C/min ^-l The temperature is raised to 200 ℃ and kept for 3min. The sample size is 1 mu L; the split ratio is 1:60, adding a solvent to the mixture; the carrier gas helium.

The experimental results show that the volatile oil of the pericarpium citri reticulatae viride in the examples 1 to 3 comprises 67.83% of limonene and 5.7% of linalool.

Having thus described the basic concept, it will be apparent to those skilled in the art that the foregoing detailed disclosure is to be regarded as illustrative only and not as limiting the present specification. Various modifications, improvements and adaptations to the present description may occur to those skilled in the art, although not explicitly described herein. Such alterations, modifications, and improvements are intended to be suggested in this specification, and are intended to be within the spirit and scope of the exemplary embodiments of this specification.

Finally, it should be understood that the embodiments described herein are merely illustrative of the principles of the embodiments described herein. Other variations are also possible within the scope of the present description. Thus, by way of example, and not limitation, alternative configurations of the embodiments of the present specification can be seen as consistent with the teachings of the present specification. Accordingly, the embodiments of the present description are not limited to only those explicitly described and depicted herein.

It should be noted that different embodiments may produce different advantages, and in different embodiments, the advantages that may be produced may be any one or combination of the above, or may be any other advantages that may be obtained.

Having thus described the basic concept, it will be apparent to those skilled in the art that the foregoing detailed disclosure is to be considered as illustrative only and not limiting, of the present invention. Various modifications, improvements and adaptations to the present description may occur to those skilled in the art, although not explicitly described herein. Such modifications, improvements and adaptations are proposed in the present specification and thus fall within the spirit and scope of the exemplary embodiments of the present specification.

Also, the description uses specific words to describe embodiments of the description. Reference throughout this specification to "one embodiment," "an embodiment," and/or "some embodiments" means that a particular feature, structure, or characteristic described in connection with at least one embodiment of the specification is included. Therefore, it is emphasized and should be appreciated that two or more references to "an embodiment" or "one embodiment" or "an alternative embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, certain features, structures, or characteristics may be combined as suitable in one or more embodiments of the specification.

Additionally, the order in which the elements and sequences of the process are recited in the specification, the use of alphanumeric characters, or other designations, is not intended to limit the order in which the processes and methods of the specification occur, unless otherwise specified in the claims. While various presently contemplated embodiments have been discussed in the foregoing disclosure by way of example, it should be understood that such detail is solely for that purpose and that the appended claims are not limited to the disclosed embodiments, but, on the contrary, are intended to cover all modifications and equivalent arrangements that are within the spirit and scope of the embodiments herein. For example, although the system components described above may be implemented by hardware devices, they may also be implemented by software-only solutions, such as installing the described system on an existing server or mobile device.

Similarly, it should be noted that in the foregoing description of embodiments of the specification, various features are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure aiding in the understanding of one or more of the embodiments. This method of disclosure, however, is not intended to imply that more features than are expressly recited in a claim. Indeed, the embodiments may be characterized as having less than all of the features of a single embodiment disclosed above.

Numerals describing the number of components, attributes, etc. are used in some embodiments, it being understood that such numerals used in the description of the embodiments are modified in some instances by the use of the modifier "about", "approximately" or "substantially". Unless otherwise indicated, "about", "approximately" or "substantially" indicates that the number allows a variation of ± 20%. Accordingly, in some embodiments, the numerical parameters used in the specification and claims are approximations that may vary depending upon the desired properties of the individual embodiments. In some embodiments, the numerical parameter should take into account the specified significant digits and employ a general digit preserving approach. Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the range are approximations, in the specific examples, such numerical values are set forth as precisely as possible within the scope of the application.

For each patent, patent application publication, and other material, such as articles, books, specifications, publications, documents, etc., cited in this specification, the entire contents of each are hereby incorporated by reference into this specification. Except where the application history document does not conform to or conflict with the contents of the present specification, it is to be understood that the application history document, as used herein in the present specification or appended claims, is intended to define the broadest scope of the present specification (whether presently or later in the specification) rather than the broadest scope of the present specification. It is to be understood that the descriptions, definitions and/or uses of terms in the accompanying materials of the present specification shall control if they are inconsistent or inconsistent with the statements and/or uses of the present specification.

Finally, it should be understood that the embodiments described herein are merely illustrative of the principles of the embodiments of the present disclosure. Other variations are also possible within the scope of this description. Thus, by way of example, and not limitation, alternative configurations of the embodiments of the present specification can be seen as consistent with the teachings of the present specification. Accordingly, the embodiments of the present description are not limited to only those embodiments explicitly described and depicted herein.

Claims

1. A preparation method of pericarpium citri reticulatae viride is characterized by comprising the following steps:

drying the peels or fruits meeting the first preset condition at a first preset temperature and in a first preset humidity range; and

aging the dried pericarp or fruit meeting the first preset condition at a second preset temperature and within a second preset humidity range to obtain the pericarpium Citri Reticulatae viride,

the linalool content of the pericarpium citri reticulatae viride is within the range of 1.70-15.99%.

2. The method for preparing pericarpium Citri Reticulatae viride as claimed in claim 1, wherein the limonene content of pericarpium Citri Reticulatae viride is within the range of 27.83% -82.2%.

3. The method for preparing Chuan Qing Pi as claimed in claim 1, wherein the concentration of linalool in the drying environment is not lower than the first preset threshold.

4. The method for preparing Sichuan green tangerine peel according to claim 1, wherein the concentration of linalool in the aging environment is not lower than a second predetermined threshold.

5. The method according to claim 1, wherein the temperature of the drying process is monitored by a first temperature sensor, and the first temperature adjustment mechanism is controlled based on the ambient temperature of the drying process monitored by the first temperature sensor.

6. The method according to claim 1, wherein the humidity of the drying process is monitored by a first humidity sensor, and the first humidity adjusting mechanism is controlled based on the ambient humidity of the drying process monitored by the first humidity sensor.

7. The method for preparing Sichuan green tangerine peel according to claim 1, wherein the first predetermined temperature is in the range of 0-50 ℃ and the first predetermined humidity is in the range of 0% -80%.

8. The method for preparing green Sichuan tangerine peel according to claim 1, wherein a weight sensor monitors the weight of the pericarp or the fruit during the drying process, and the drying process is stopped when the weight of the pericarp or the fruit reaches a predetermined condition.

9. The method for producing Sichuan green tangerine peel according to claim 1, wherein the temperature of said aging treatment is monitored by a second temperature sensor, and a second temperature adjusting mechanism is controlled based on the ambient temperature of the aging treatment monitored by said second temperature sensor.

10. The method for producing Sichuan green tangerine peel according to claim 1, wherein the humidity of the aging treatment is monitored by a second humidity sensor, and a second humidity adjusting mechanism is controlled based on the humidity of the environment of the aging treatment monitored by the second humidity sensor.

11. The method for preparing Sichuan green tangerine peel according to claim 1, wherein the second predetermined temperature is 6-32 ℃ and the second predetermined humidity is 50% -65%.

12. The method for preparing Sichuan green tangerine peel as claimed in claim 1, wherein the aging treatment is performed in an aging container, the concentration of linalool in the aging container is not lower than a second preset threshold, and the gas in the aging container is collected and recycled.

13. The method as claimed in claim 1, wherein the concentration of limonene in the drying environment is not lower than a third predetermined threshold.

14. The method for preparing Sichuan green tangerine peel according to claim 1, wherein the concentration of limonene in the aging environment is not lower than a fourth preset threshold.