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De-enzyming method for star anise

A star anise and greening technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of oil content and aroma loss, etc., and achieve the effect of reducing oil loss, lasting fragrance of finished products, and being convenient for long-term storage

Inactive Publication Date: 2015-10-28
广西力汇投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fast deenzyming method of star anise, which can solve the problems of large oil and aroma loss in the deenzyming and drying of star anise by shortening the deenzyming method

Method used

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  • De-enzyming method for star anise

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The greening method of the star anise of the present embodiment may further comprise the steps:

[0028] A. After heating the water to boiling, put the star anise into the tray in the pressure vessel and steam it over water;

[0029] B. Continue to heat, keep the pressure of the pressure vessel at 0.1-0.2KPa, when the temperature in the pressure vessel reaches 110-120°C, lower the tray containing star anise into the hot water in the pressure vessel;

[0030] C. Under the condition of pressure of 0.1-0.2KPa, keep warm and cook for 3 minutes, lift the tray away from the hot water for a certain distance through the pull rod connected to the tray, exhaust immediately, open the cover, and pour out the star anise;

[0031] D. Place the star anise obtained in step C in the air in a ventilated place or dry in a dryer to a substantially constant weight.

Embodiment 2

[0033] The greening method of the star anise of the present embodiment may further comprise the steps:

[0034] A. After heating the water to boiling, put the star anise into the tray in the pressure vessel and steam it over water;

[0035] B. Continue heating, keep the pressure of the pressure vessel at 0.2-0.3KPa, when the temperature in the pressure vessel reaches 120-130°C, drop the tray with star anise into the hot water in the pressure vessel;

[0036] C. Under the condition of pressure of 0.2-0.3KPa, keep warm and cook for 2 minutes, lift the tray away from the hot water for a certain distance through the pull rod connected to the tray, exhaust immediately, open the cover, and pour out the star anise;

[0037] D. Place the star anise obtained in step C in the air in a ventilated place or dry in a dryer to a substantially constant weight.

Embodiment 3

[0039] The greening method of the star anise of the present embodiment may further comprise the steps:

[0040] A. After heating the water to boiling, put the star anise into the tray in the pressure vessel and steam it over water;

[0041] B. Continue heating, keep the pressure of the pressure vessel at 0.3-0.4KPa, when the temperature in the pressure vessel reaches 130-140°C, lower the tray with star anise into the hot water in the pressure vessel;

[0042] C. Under the condition of pressure of 0.3-0.4KPa, keep warm and cook for 0.5 minutes, lift the tray away from the hot water by a certain distance through the tie rod connected to the tray, exhaust immediately, open the cover, and pour out the star anise;

[0043] D. Place the star anise obtained in step C in the air in a ventilated place or dry in a dryer to a substantially constant weight.

[0044] The oil content of dried star anise is tested to obtain the following data:

[0045] .

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Abstract

The invention discloses a de-enzyming method for star anise, and relates to the technical field of deep processing of agricultural byproducts. The method comprises the following steps of A, heating water to be boiled, and placing the star anise on a tray in a pressure container for steaming over water; B, continuing heating, and when temperature in the pressure container reaches 110 to 140 DEG C, lowering the tray carrying the star anise into the hot water in the pressure container; C, performing cooking for 0.5 to 3 minutes in a heat preservation manner, elevating the tray carrying the star anise from the hot water by virtue of a pull rod connected with the tray, instantly performing exhausting and uncovering, and pouring the star anise out; D, air-curing the star anise obtained in step C in a ventilation place or drying the star anise obtained in the step C in a dryer until the star anise is substantially constant in weight. The method is used for de-enzyming a raw material of fragrance, and the problem of great oil and fragrance loss of a conventional method of deactivation of enzymes for the star anise is solved.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural by-products, in particular to a method for greening spice raw materials. Background technique [0002] Star anise is the fruit of the star anise tree. Its scientific name is star anise. It is a specialty of our country. It is rich in Guangdong, Guangxi and other places. It is purple-brown in color, octagonal in shape, and shaped like a star. A strong anisaldehyde, it can deodorize the meat and make it fragrant again. Star anise is a common condiment in making cold dishes and stewed dishes. Its effect is inferior to other spices, and it is also the main raw material for processing five-spice powder. The fruit and seeds of star anise can be used as seasoning, and can also be used as medicine. It has a strong fragrance and has the effects of expelling insects, warming the middle and regulating qi, invigorating the stomach and relieving vomiting, dispelling cold, and stimulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 车乾池黄宇平陈键泉
Owner 广西力汇投资有限公司
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