Method for processing reddish orange tablets

A processing method and technology of orange red tablets, applied in the processing field of orange red tablets, can solve the problems of difficult vacuum packaging and preservation, difficult operation, unacceptable and the like, and achieve the effects of convenient vacuum packaging, difficult vacuum packaging, and difficult moisture absorption and oxidation.

Active Publication Date: 2018-09-07
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the drying process, different temperature gradients are required at different times, and the process is cumbersome and difficult to operate; the baking temperature in the drying room is difficult to control accurately, and the orange-red slices are prone to uneven heating during the drying process, resulting in local overdrying or overhumidity
Sliced ​​and roasted tangerine slices are curly in shape, making it difficult to store in vacuum packaging. Whole roasted tangerines are hard and difficult t

Method used

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  • Method for processing reddish orange tablets
  • Method for processing reddish orange tablets

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A kind of processing method of red orange slice, described method comprises the steps:

[0028] 1) Take the fresh orange-red fruit without the characteristics of pest damage 50 days after flowering, wash it with clear water, and dry it;

[0029] 2) Cut the tangerine fruit obtained in step 1) into thin slices with a thickness of <5mm by cross-cutting, and put the cut tangerine slices into a blast drying oven for drying at a drying temperature of 45°C. When the tangerine slices lose When the water rate is 15%, take out the tangerine flakes, spray the tangerine flakes with a spray liquid until the surface of the tangerine flakes has water dripping, spray twice, once every 15 minutes;

[0030] The spray liquid is composed of the following components in parts by weight: 18 parts of orange safflower, 0.03 parts of neodiomin and 28 parts of water; the preparation method of the spray liquid is as follows: heat 280g of clear water to 55°C, add 180g of orange safflower to carry o...

Embodiment 2

[0034] A kind of processing method of red orange slice, described method comprises the steps:

[0035] 1) Get the fresh orange-red fruit without the characteristics of pest damage 45 days after flowering, wash it with clear water, and dry it;

[0036] 2) Cut the tangerine fruit obtained in step 1) into thin slices with a thickness of <5mm by cross-cutting, and put the cut tangerine slices into a blast drying oven for drying at a drying temperature of 45°C. When the tangerine slices lose When the water rate is 10%, take out the tangerine flakes, spray the tangerine flakes with a spray liquid, and spray until there is water dripping on the surface of the tangerine flakes, spray twice, once every 20 minutes;

[0037] The spray liquid is composed of the following components in parts by weight: 20 parts of orange safflower, 0.05 part of neodiomin and 35 parts of water; the preparation method of the spray liquid is as follows: heat 350g of clear water to 50°C, add 200g of orange saf...

Embodiment 3

[0041] A kind of processing method of red orange slice, described method comprises the steps:

[0042] 1) Take the fresh orange-red fruit without the characteristics of pest damage 50 days after flowering, wash it with clear water, and dry it;

[0043]2) The tangerine fruit obtained in step 1) is cut into thin slices with a thickness of <5mm by cross-cutting the tangerine fruit, and the tangerine thin slices are placed in a low temperature environment of -55°C for pre-freezing, and the pre-freezing time is 2 hours.

[0044] 3) Freeze-dry the tangerine flakes obtained in step 2), the cold trap temperature is -42°C, the vacuum degree is 20Pa, and the final drying is controlled until the water loss rate is 80%, and the finished tangerine slices are obtained.

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Abstract

The invention discloses a method for processing reddish orange tablets, and belongs to the technical field of Chinese herbal medicine processing. The method can obtain the reddish orange tablets by washing of reddish orange fruits, drying in air and slicing, and pre-freezing reddish orange slices or directly freezing and drying the reddish orange slices. In the processing of the reddish orange tablets, a self-made spray liquid is used to spray the reddish orange tablets, and the self-made spray liquid comprises reddish orange flower, neodiosmin and water. The reddish orange tablets obtained bythe freezing and low-temperature drying have good shape and color, the medicinal components of the reddish orange fruits can be preserved well, and can be quickly recovered after adding of water, andthe release of the medicinal components can be facilitated; and the spray liquid can be used for aroma enhancement and bitterness removing of the reddish orange tablets, and improve the quality of the reddish orange tablets.

Description

technical field [0001] The invention relates to the technical field of processing traditional Chinese medicinal materials, in particular to a processing method of orange red tablets. Background technique [0002] Tangerine is a pomelo plant of the Rutaceae citrus genus. The main varieties are "Shengmao", "Dense-leaved Zhengmao", "Vicemao", "Guangqing", "Fake Western", "Huanglong" and so on. The quality is the best, and Huazhou orange is the most famous in the region. The orange-red green fruit was collected in May to be dried for medicinal purposes, which has the effects of relieving cough and reducing phlegm, invigorating the spleen and eliminating food. The use of orange red as a medicinal material has a long history. In Ming Dynasty Li Shizhen's "Compendium of Materia Medica" recorded: "Orange red is a good product, and its flesh is divided into red and white. "Dictionary of Chinese Medicine" says: Huazhou orange red, pungent in nature and flavor, bitter, warm, function...

Claims

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Application Information

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IPC IPC(8): A61K36/752
CPCA61K36/752A61K2236/15A61K2236/17
Inventor 李果果陈香玲林波刘要鑫欧智涛陈东奎黄宏明廖惠红王茜
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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