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Saffron high-activity drying method

A drying method and technology for saffron, applied in the field of medicine, can solve problems such as the inability to guarantee the quality and quality of saffron, and achieve the effects of good preservation, high content, and excellent color and fragrance

Active Publication Date: 2017-06-23
台州市致朋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional methods of drying saffron include drying in the shade, drying in the sun, or drying in an induction cooker, but these methods are mostly based on experience, and the quality of saffron cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for drying saffron with high activity, the steps are as follows:

[0029] (1) Take fresh saffron: take freshly picked saffron that has been stored at room temperature for no more than 24 hours.

[0030] (2) Microbial fermentation treatment: Spread the saffron in a single layer evenly on the sample tray, with a layer thickness of about 0.8-1.0 mm, and evenly spray the compound bacterial solution on the saffron, and the spraying amount is 0.1% of the weight of fresh saffron. times, 38-40 ℃ static fermentation 8-12 hours;

[0031] The compound bacterial liquid is formed by mixing Lactobacillus rhamnosus and Rhodopseudomonas palustris according to the ratio of 1:10-12, and the total viable bacteria amount is 1.2×10 11 cfu / ml;

[0032] (3) Constant temperature drying: adjust the oven temperature to 60°C, dry for 80-120 minutes, and finally control the moisture content below 8%.

[0033] The analysis results show that the sample crocin-Ⅰ is 16.21-18.32%, crocin-Ⅱ ...

Embodiment 2

[0035] A method for drying saffron with high activity, the steps are as follows:

[0036] (1) Take fresh saffron: take freshly picked saffron that has been stored at room temperature for no more than 24 hours.

[0037] (2) Microbial fermentation treatment: Spread the saffron in a single layer evenly on the sample tray, with a layer thickness of about 0.8-1.0 mm, and evenly spray the compound bacterial solution on the saffron, and the spraying amount is 0.1% of the weight of fresh saffron. times, 38-40 ℃ static fermentation 8-12 hours;

[0038] The compound bacterial liquid is formed by mixing Lactobacillus rhamnosus and Rhodopseudomonas palustris according to the ratio of 1:10-12, and the total viable bacteria amount is 1.2×10 11 cfu / ml;

[0039] (3) Constant temperature drying: adjust the oven temperature to 60°C, dry for 80-120 minutes, and finally control the moisture content below 8%.

[0040] The analysis results show that the sample crocin-Ⅰ is 16.21-18.32%, crocin-Ⅱ ...

Embodiment 3

[0042] A method for drying saffron with high activity, the steps are as follows:

[0043] (1) Take fresh saffron: take freshly picked saffron that has been stored at room temperature for no more than 24 hours.

[0044] (2) Microbial fermentation treatment: Spread the saffron in a single layer evenly on the sample tray, with a layer thickness of about 0.8-1.0 mm, and evenly spray the compound bacterial solution on the saffron, and the spraying amount is 0.1% of the weight of fresh saffron. times, 38-40 ℃ static fermentation 8-12 hours;

[0045] The compound bacterial liquid is formed by mixing Lactobacillus rhamnosus and Rhodopseudomonas palustris according to the ratio of 1:10-12, and the total viable bacteria amount is 1.2×10 11 cfu / ml;

[0046] (3) Constant temperature drying: adjust the oven temperature to 60°C, dry for 80-120 minutes, and finally control the moisture content below 8%.

[0047] The analysis results show that the sample crocin-Ⅰ is 16.21-18.32%, crocin-Ⅱ is...

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PUM

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Abstract

The invention discloses a new saffron high-activity drying method which can effectively ensure the effective component crocin content of saffron and the color, aroma and taste qualities of a saffron dried product. The method is characterized by dividing saffron drying into two stages of microbial fermentation treatment and constant-temperature drying, wherein the microbial fermentation treatment can enable saffron to produce certain biosynthetic conversion reaction and simultaneously form a pore structure on the microscopic surface, thereby accelerating water migration; and the constant-temperature drying stage adopts low-temperature drying, thereby further promoting crocin bioconversion. According to the method, the dried saffron is kept at a low temperature in the whole process, the effective component content is high, the quality is good, and the appearance condition is favorable. Thus, the method disclosed by the invention is a novel high-activity drying method.

Description

technical field [0001] The invention relates to a method for drying saffron with high activity, which belongs to the technical field of medicine. Background technique [0002] Saffron, the name of traditional Chinese medicine. It is the dry stigma of Crocus sativus L, a plant of the family Iridaceae. Introduce cultivars. It is now cultivated in Beijing, Shandong, Zhejiang, Sichuan and other places. There is blood circulation promoting and blood stasis dispelling, cooling blood and detoxification, effect of relieving stagnation and calming the nerves. For amenorrhea lumps in the abdomen, postpartum stasis, hot toxin hair spots, melancholy, ruffian, palpitation and madness. [0003] Drying of Chinese herbal medicine has a long history in our country. Dried Chinese herbal medicine can maintain certain medicinal ingredients and is not easy to be corrupted. As an important measure to ensure the quality of Chinese herbal medicine, drying is an indispensable process in the proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/88F26B9/06F26B25/22
CPCA61K36/88A61K2236/19F26B9/06F26B25/22F26B2200/02
Inventor 王衍根
Owner 台州市致朋科技有限公司