Method for processing commercial rhubarb through microwave assisted drying

Abstract

The invention discloses a method for processing commercial rhubarb through microwave assisted drying. The method comprises the following steps: harvesting fresh rhubarb of 3 years or more than 3 years, treating the fresh rhubarb, removing the skin and slicing; placing the rhubarb of which the skin is removed and which is sliced into blocks on a temperature-controlled dehumidified dryer rack vehicle, and drying at the temperature of 50 DEG C for 24 hours according to the set temperature and segmented temperature raising and controlling program; and drying and processing in a centralized manner. According to the characteristics that the moisture content of the rhubarb is 75-80%, the rhubarb contains lots of starch and the starch is easy to gelatinize when meeting a high temperature of over 60 DEG C, a factory-like self-controlled processing method is studied and formulated. The 'microwave assisted drying' method is adopted, the rhubarb is subjected to microwave drying for 20 minutes, placed in a drying room and then dried at the temperature of 50 DEG C for 24 hours; and the measured moisture content does not exceed 8.0%. Compared with the prior art, the method disclosed by the invention has the advantages that the rhubarb is treated by adopting the microwave assisted drying method and can be rapidly dried, particularly active pharmaceutical ingredients of the rhubarb can be well remained, the rhubarb is conveniently preserved, and the method is convenient to use and has high popularization and application values.

Description

technical field [0001] The invention relates to a method for drying and processing Chinese medicinal materials, in particular to a method for microwave-assisted drying and processing of commodity rhubarb. Background technique [0002] Chinese medicine rhubarb is the collective name of various perennial plants of the Polygonaceae Rhubarb genus, and it is also the name of Chinese medicinal materials. In Chinese literature, "rhubarb" often refers to horseshoe rhubarb. In China, rhubarb is mainly used for medicinal purposes, but in Europe and the Middle East, their rhubarb often refers to several other species of rhubarb used for food. The stems are red, fragrant, bitter and slightly astringent, sticky to the teeth, and have a gritty feel. . The stems and leaves are withered in late autumn or excavated before germination in the next spring. Remove fine roots, scrape off the outer skin, cut flaps or segments, string them into strings and dry or directly dry. The traditional Ch...

AI Technical Summary

Problems solved by technology

However, in the prior art, after the rhubarb is picked, the drying method is not ideal, and the medicinal properties and preservation value of the rhubarb are easily destroyed. Therefore, there is room for improvement