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Processing method for citrus reticulata blanco slices

A processing method and slicing technology, which can be applied to medical formulas, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of reduced medicinal properties of orange red slices, and achieve the effect of simple, fast and high-quality production methods

Inactive Publication Date: 2016-09-07
LUCHUAN COUNTY YINHU JUHONG PLANTING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above-mentioned technical scheme, the beneficial substances in the tangerine bead will lose a lot with extrusion; drying with absorbent tissue paper can not only absorb the moisture of the slices, but when the drying is about to be completed, most of the flavonoids originally contained in the tangerine fruit will be lost. Important compounds such as polysaccharides and polysaccharides will also be absorbed by tissue paper, resulting in greatly reduced medicinal properties of orange slices

Method used

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  • Processing method for citrus reticulata blanco slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of orange slices includes the following steps:

[0026] 1) Preparation of dried fruits: Wash the picked orange and red fruits, soak them in 25% salt water for 30 minutes, wrap the orange and red fruits with plastic wrap, and open a hole with a diameter of 4mm every 6×6mm in the plastic wrap. , Put in a drying device for 7 days, the drying temperature is 60 ℃;

[0027] 2) Softening: soften the dried orange in step 1) with steam at 60°C, and the softening time is 8 hours;

[0028] 3) Slicing: Cut the softened orange in step 2) into slices with a thickness of 1mm, and then put the slices into the dryer. Adjust the temperature of the dryer from 30°C, increasing by 2°C every 5 minutes. When it is increased to 60°C, it will not increase until the humidity of the slice drops to 5%, and the slice can be taken out.

Embodiment 2

[0030] 1) Preparation of dried fruits: Wash the picked orange and red fruits, soak them in 20% salt water for 60 minutes, wrap the orange and red fruits with plastic wrap, and open a hole with a diameter of 2mm every 3×3mm in the plastic wrap. , Put in a drying device to dry for 6 days, the drying temperature is 50 ℃;

[0031] 2) Softening: soften the dried orange in step 1) with steam at 50°C, and the softening time is 5 hours;

[0032] 3) Slicing: Cut the softened orange in step 2) into slices with a thickness of 0.5mm, then put the slices into the dryer, and adjust the temperature of the dryer from 30°C, increasing by 2°C every 5 minutes When the temperature is increased to 60℃, it will not increase until the humidity of the slice drops to 2%, then the slice can be taken out.

Embodiment 3

[0034] 1) Preparation of dried fruits: Wash the picked orange and red fruits, soak them in 21% salt water for 35 minutes, wrap the orange and red fruits with plastic wrap, and open a hole with a diameter of 3mm every 3×6mm in the plastic wrap. , Put in a drying device to dry for 6 days, the drying temperature is 52 ℃;

[0035] 2) Softening: soften the dried orange in step 1) with steam at 52°C, and the softening time is 6 hours;

[0036] 3) Slicing: Cut the softened orange in step 2) into slices with a thickness of 0.6mm, then put the slices into the dryer, and adjust the temperature of the dryer from 30°C, increasing by 2°C every 5 minutes When the temperature is increased to 60℃, it will not increase until the humidity of the slice drops to 3%, then the slice can be taken out.

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Abstract

The invention provides a processing method for citrus reticulata blanco slices, and belongs to the technical field of Chinese medicinal herb processing. The method comprises the steps of dried fruit preparation, steam softening, slicing and the like, wherein the temperature of steam during steam softening is 50-60 DEG C, and the softening time lasts 5-8 hours. The method has the beneficial effects that the slices manufactured through the method are free of the application of any additive, and the loss of flavonoids compounds in the slices is emphasized to be prevented in the manufacturing process, so that the manufactured slices contain much more flavonoids compounds and are extremely high in quality; moreover, the manufacturing method provided by the invention is simple and quick, and can be completed without the investment of excessive labor capacity.

Description

【Technical Field】 [0001] The invention relates to the technical field of traditional Chinese medicine processing, in particular to a processing method of orange slices. 【Background technique】 [0002] Tangerine is an evergreen tree of the citrus family of Rutaceae. It is warm in nature, pungent and bitter in taste. It can treat wind-cold cough, chronic bronchitis, asthma, itchy throat, excessive phlegm, phlegm in the chest, vomiting, hiccups, food stagnation, food accumulation, alcohol, vomiting Malignant irritation, long-term stomach pain, gas pain and other multiple effects. It is a very important Chinese herbal medicine. In order to facilitate storage and use, oranges are usually made into slices, and when making slices, the flavonoids and polysaccharides in the oranges can be guaranteed not to be lost to ensure the quality of orange slices. [0003] The Chinese patent with application number 200710107838.0 discloses a processing method of orange-red slices. In this method, af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/752
CPCA61K36/752A61K2236/10A61K2236/15A61K2236/17
Inventor 江鉴
Owner LUCHUAN COUNTY YINHU JUHONG PLANTING PROFESSIONAL COOP
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