Fragrance increasing technology of south mountain area rhizoma gastrodiae

Abstract

The invention discloses a fragrance increasing technology of south mountain area rhizoma gastrodiae. The fragrance increasing technology comprises the following steps of S1, picking rhizoma gastrodiae; S2, cleaning the picked rhizoma gastrodiae and performing selecting: selecting a ceramic vat, and adding clean water to the ceramic vat until the volume of the clean water is 80-95% of the total volume of the vat; S3, performing primary airing: placing the rhizoma gastrodiae treated in step S2 in environment of 15 DEG C for ventilating for 30min; S4, mounting equipment: manufacturing 2-7 box type electric fans; S5, performing withering: placing the rhizoma gastrodiae which is aired primarily in step S3 in a wire mesh of each of the box type electric fans, and performing paving; S6, performing fixation: selecting an automatic continuous fixation machine, uniformly adding an appropriate amount of the withered rhizoma gastrodiae to a fixation machine; and S7, performing rolling: selecting arolling machine, cleaning the rolling machine before use, placing the cleaned rolling machine in a place for ventilation for 0.5-1d, and adding the rhizoma gastrodiae after being subjected to fixation in step S6 in the rolling machine. According to the fragrance increasing technology disclosed by the invention, the production cost can be reduced, the withering time and the baking time can be shortened, the working efficiency can be improved, the product quality is guaranteed, and the fragrance increasing technology has wide market application prospects.

Description

technical field [0001] The invention relates to the technical field of Gastrodia elata production, in particular to a process for enhancing the aroma of Gastrodia elata in southern mountainous areas. Background technique [0002] The planting of Chishui gastrodia elata is mainly distributed in the Gastrodia elata compound ecological gastrodia elata garden at an altitude of 110-1400 meters. The soil is rich in organic matter, zinc and selenium, surrounded by clouds and mist, the air is clean, there is less sunshine, weak intensity and more diffuse light, and the temperature difference between day and night is large. Under specific natural environmental conditions, the buds and leaves remain tender and strong, and the contained substances are very rich. [0003] At present, most of the processing of Gastrodia elata still continues the traditional processing technology, and the product quality has not been further improved on the original basis. The test results of each batch o...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the processing of Gastrodia elata still continues the traditional processing technology, and the product quality has not been further improved on the original basis. The test results of each batch of products are quite different, which affects the quality of Gastrodia elata. During the production process of Gastrodia elata, The traditional technology is still using the method of withering mats. In rainy days, it is easy to make Gastrodia elata moldy, which increases production costs and reduces production efficiency. In addition, the traditional Gastrodia elata baking tray is fixed and cannot be turned evenly, which is likely to cause a burnt smell; The baking equipment is small in size, there is no automatic speed function in the baking oven, the temperature cannot be kept at a constant temperature, and the baking time is too long, resulting in inconsistent moisture content and easy oxidation of enzyme components

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