Unlock instant, AI-driven research and patent intelligence for your innovation.

Dry Osmanthus fragrans and preparation method thereof

A technology of sweet-scented osmanthus and drying equipment, which is applied in the field of food processing, can solve the problems of non-enzymatic oxidative browning of sweet-scented osmanthus, difficulties in practical operation, etc., and achieve the effects of low processing cost, stable quality and simple preparation process

Inactive Publication Date: 2015-10-07
健士星生物技术研发(上海)有限公司
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is done in a microwave oven at 110°C for 3 minutes. Although the oxidase activity can be inhibited, the non-enzymatic oxidative browning of sweet-scented osmanthus is difficult to overcome, and the actual operation is difficult.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Dry Osmanthus fragrans and preparation method thereof
  • Dry Osmanthus fragrans and preparation method thereof
  • Dry Osmanthus fragrans and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] Such as figure 1 Shown, the preferred preparation method step of the present invention comprises as follows:

[0028] 1. Harvest fresh osmanthus: harvest fresh osmanthus that can be shaken off in the middle and late stages of full bloom;

[0029] 2. Fresh osmanthus is filtered to remove impurities: after filtering out foreign matter such as osmanthus stalks, place it thinly for no more than 24 hours, and pack it for no more than 5 hours to prevent the heap from heating and browning; fresh osmanthus prevents excessive moisture, generally no more than 85 %;

[0030] 3. Fresh sweet-scented osmanthus is finished at high temperature: the finishing temperature is 180°C to 350°C, preferably 200°C to 250°C, the killing time is 30 seconds to 120 seconds, preferably 40 seconds to 80 seconds, and the water content of the sweet osmanthus after finishing is ≤30%;

[0031] 4. Rapid drying: Use drying equipment to dry quickly at 60°C to 250°C for 1 minute to 60 minutes to obtain dri...

Embodiment 1-2

[0033] Example 1-2: Laboratory samples

Embodiment 1

[0035] Harvest 400g of fresh osmanthus fragrans in full bloom on the osmanthus osmanthus tree, pick out foreign matter such as osmanthus osmanthus leaf stalks, divide it into 4 parts, each 100g, spread it thinly and place it in a clean porcelain plate, and place it at room temperature for 24 hours, 48 ​​hours and 72 hours respectively; Place osmanthus fragrans samples for different times, take 5.0g each, add 40ml of 70% ethanol water solvent, and ultrasonically extract for 60 minutes, use high-performance liquid chromatography (HPLC) to detect the content of verbascoside, the detection method reference: "Chinese Journal of Experimental Formulas" Volume 17, Issue 5, 2011, Simultaneous determination of catalpol and verbascoside in rehmannia glutinosa by HPLC. The results are shown in Table 1:

[0036] Table 1: Comparison of fresh osmanthus flowers at room temperature for different time samples

[0037]

[0038] 1# sample HPLC spectrogram see figure 2 . Experimental exampl...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of dry Osmanthus fragrans. The preparation method of dry Osmanthus fragrans comprises the following steps: (1) fixing harvested fresh Osmanthus fragrans at high temperature of 170-360 DEG C in short time of 30-120 seconds, wherein the water content of the fixed Osmanthus fragrans is lower than or equal to 30 percent; (2) quickly drying the fixed Osmanthus fragrans by using drying equipment at 60-250 DEG C within 1-60 minutes to obtain dry Osmanthus fragrans with water content lower than 10 percent. The invention further provides dry Osmanthus fragrans prepared by adopting the method. The Osmanthus fragrans is not smoked by using sulfur and the content of verbascoside in the dry Osmanthus fragrans is higher than 6 percent. The preparation method and the dry Osmanthus fragrans have the advantages that the preparation process is simple, the processing cost is low, the Osmanthus fragrans is not smoked by using sulfur, the prepared dry Osmanthus fragrans fully maintains the natural color and fragrance of Osmanthus fragrans, the color is natural, the fragrance is strong, the content of verbascoside exceeds 6 percent, the quality is stable and the quality is safe and reliable.

Description

technical field [0001] The invention relates to food processing technology, in particular to a dried sweet-scented osmanthus and a preparation method thereof, in particular to high-quality dried sweet-scented osmanthus with a content of verbascoside higher than 6% without sulfur fumigation and a preparation method thereof. Background technique [0002] Osmanthus osmanthus (Osmanthus fragrans) mainly includes four varieties: golden osmanthus, silver osmanthus, osmanthus osmanthus and four seasons osmanthus. As landscape greening seedlings and food and medicinal plants, it is widely cultivated in my country. District, with an annual output of thousands of tons of fresh osmanthus. Osmanthus fragrans has a long edible history and is used as food raw material. [0003] "Chinese Materia Medica" records that sweet-scented osmanthus is the flower of sweet-scented osmanthus, which is pungent in taste and warm in nature, and has the effects of warming the lungs, dispelling cold and re...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23F3/34
CPCA23F3/34
Inventor 褚翠翠寇忠京陈盛李华丽邹敏亮蔡亚
Owner 健士星生物技术研发(上海)有限公司