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Rapid baking method for sweet osmanthus

A technology of rapid baking and sweet-scented osmanthus, which is applied in the direction of pharmaceutical formulas, medical preparations containing active ingredients, plant raw materials, etc., to achieve low temperature, uniform heating, and obvious solidification effect

Inactive Publication Date: 2013-04-03
桂林普兰德生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Related sweet-scented osmanthus baking method has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select 30 kg of high-quality fresh sweet-scented osmanthus, put it into a special microwave baking tray, control the temperature at 110-115 ° C, kill it for 2 minutes, put the killed sweet-scented osmanthus into a vacuum microwave oven for baking, and bake it at a vacuum degree of <-0.08Mpa Under conditions, the baking temperature range is 45-50°C, and the baking time range is 60 minutes. Weigh the dried sweet-scented osmanthus into bags.

Embodiment 2

[0020] Select 50 kg of high-quality fresh sweet-scented osmanthus, put it in a special microwave oven, control the temperature at 110-115°C, and fix it for 3 minutes. Put the finished sweet-scented osmanthus into a vacuum microwave oven for baking, at a vacuum degree of <-0.08Mpa Under conditions, the baking temperature range is 45-50°C, and the baking time range is 90 minutes. Weigh the dried sweet-scented osmanthus into bags.

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PUM

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Abstract

The invention discloses a rapid baking method for sweet osmanthus. The rapid baking method comprises the steps as follows: firstly fresh sweet osmanthus is cleaned, impurities are removed, the sweet osmanthus is dried in the air and placed in a microwave machine, the temperature is controlled in a range from 110 DEG C to 115 DEG C, and water removing is performed for 2-3minutes; the sweet osmanthus subjected to water removing is placed into a vacuum microwave baking chamber to be baked, under the condition that the vacuum degree is smaller than 0.08 Mpa below zero, the baking temperature ranges from 45 DEG C to 50 DEG C, the baking time ranges from 60 minutes to 90 minutes, and then the dried sweet osmanthus is weighed, bag-dispensed and packaged. According to the rapid baking method for the sweet osmanthus, the fresh sweet osmanthus is rapidly baked under the conditions of the low and constant temperature, so that the energy and time are saved, further, the original colors, fragrances, shapes, taste and nutritional ingredients of the sweet osmanthus can be maintained, the operation is simple, and the cost is low.

Description

technical field [0001] The invention relates to a method for baking flowers, in particular to a method for quickly baking fresh sweet-scented osmanthus. Background technique [0002] Osmanthus fragrans is the flower of Osmanthus fragrans Lour, Osmanthus fragrans Lour, Osmanthus fragrans Lour. Osmanthus fragrans has good medicinal and edible value. Osmanthus fragrans is warm in nature, pungent in taste, slightly bitter, and flat in nature. Activating blood and relieving pain. It is reported that decocting soup, brewing tea or soaking in wine for oral administration has the effects of warming the middle and dispelling cold, warming the stomach and relieving pain, resolving phlegm and dispelling stasis, and has certain curative effects on loss of appetite, phlegm retention, cough and asthma, hemorrhoids, dysentery, and abdominal pain due to amenorrhea. [0003] At present, sweet-scented osmanthus is usually processed by farmers in the sun or in the shade. This processing metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/63A61P1/14A61P11/06A61P11/14A61P9/14A61P1/12A61P15/00A61K133/00
Inventor 彭军吕光政刘樟艳叶勇黄秋洁梁昌祥
Owner 桂林普兰德生物科技有限公司
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