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Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving

A blast drying and microwave drying technology is applied in the preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by dehydration, preservation of fruits and vegetables, etc. Quickly kill mold, fracture fibrous, and maintain good shape

Active Publication Date: 2014-04-23
广东丰硒良姜有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, galangal in my country is mainly exported to the United States, France, Germany, Japan and other countries and regions after drying raw materials. During the drying process, galangal tends to shrink and become smaller, and the color becomes lighter. In time, galangal is easy to mold and lead to rot, which seriously affects the quality of galangal. In order to solve the above problems, people usually use sulfur dioxide to fumigate during the drying process. Although this method can solve the problems of galangal mold and other problems, it is easy to cause galangal activity. The loss of ingredients, and food safety issues such as excessive sulfur dioxide have always restricted the export of galangal, seriously affecting the development of the galangal industry

Method used

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  • Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving
  • Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving
  • Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving

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Experimental program
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Effect test

Embodiment 1

[0026] Galangal is dug up from the ground, washed, cut into lengths of about 2.5 cm, soaked in 10% mannitol and 5% sodium chloride solution for 10 hours, packed in baskets and placed in a cold storage at a temperature of - 20 ℃, standing time 6h. Then take it out and process it with a microwave with a power of 915 MHz for 5 minutes in time, then put it into a drying room, set the temperature at 45 °C for blast drying treatment, and the drying time is about 24 hours, until the moisture content of galangal basically reaches about 9%. Then pack it in vacuum and store it at room temperature.

Embodiment 2

[0028] Galangal is dug up from the ground, washed, cut into lengths of about 5 cm, soaked in 15% mannitol and 2% sodium chloride solution for 12 hours, packed in a basket and placed in a cold storage at a temperature of - 4°C for 24 hours. Then take it out and process it with a microwave with a power of 2450 MHz for 1 min, then put it into a drying room, set the temperature at 60 ℃ for blast drying, the drying time is about 12 hours, until the moisture content of galangal basically reaches about 9% , and then vacuum-packed and stored at room temperature.

Embodiment 3

[0030] Galangal is dug up from the ground, washed, cut into lengths of about 4 cm, soaked in a solution of 5% mannitol and 3% sodium chloride for 15 hours, dried off the surface moisture, packed in air-permeable bags and placed in a cold storage , set the temperature at -12°C and placed it for 12 h. Then take it out and treat it with a microwave with a power of 2000 MHz for 2 minutes, put it in a drying room, set the temperature at 50 °C for blast drying, and the drying time is about 16 hours, until the moisture content of galangal basically reaches about 9%. Then directly seal the package and store at room temperature.

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Abstract

The invention relates to a method for keeping form of galangals and protecting color of the galangals by forced air drying through combination of freezing and microwaving, and belongs to the technical field of Chinese medicinal herb processing. The method comprises the five steps of cleaning and cutting off raw materials, steeping, quick-freezing, microwaving and carrying out forced air drying. The method comprises the following specific steps: cutting the cleaned galangals into 2.5-5.0cm small segments, putting in a solution with 5-20% of mannitol and 1-5% of sodium chloride, soaking for 10-24 hours, quick-freezing for 6-24 hours at the temperature of -20 DEG C to -4 DEG C, then carrying out microwave drying treatment for 1-5 minutes under the condition of 915-2450MHz, transferring the galangals subjected to microwave treatment to a drying room, and carrying out forced air drying for 12-24 hours at the temperature of 45-60 DEG C so that moisture content reaches about 9%. The galangal dried products obtained by the method are kept in good form, have brownish red surfaces, hard texture and fracture surface fibering and can be stored for a long time; effective active ingredients (galangin) in the products are well reserved.

Description

technical field [0001] The invention relates to a method for drying galangal, in particular to a method for freezing combined with microwave and air-drying solid color-protecting galangal, and belongs to the technical field of Chinese herbal medicine processing. Background technique [0002] Galangal ( Alpinia officinarum Hance), also known as Galangal, Xiaoliang, also known as Xuwenliang, a plant of Zingiberaceae, because it grew in ancient Gaoliang County (now Zhanjiang, Maoming, Guangdong Province), so it is named Gaoliang (Liang) Ginger. Galangal is a tropical perennial food and medicinal plant resource, and its dried rhizome is one of the top ten famous southern medicines. The name of the medicine is galangal, and its medicinal function first appeared in the ancient Chinese medical monograph "Famous Doctors", "It is pungent, hot in nature, and returns to the spleen and stomach. The medicinal materials are mainly produced in Guangdong and Guangxi. , digestion, regulati...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/04A23B7/02
Inventor 林丽静朱德明李积华周伟黄晖黄晓兵
Owner 广东丰硒良姜有限公司
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