Processing technology of fiveleaf gynostemma herb and konjak product

Abstract

The invention provides a processing technology of a fiveleaf gynostemma herb and konjak product, and relates to the field of food processing. The processing technology of the fiveleaf gynostemma herb and konjac product comprises the following steps: extracting fiveleaf gynostemma herb, namely extracting effective components from the fiveleaf gynostemma herb by adopting an ultrasonic-assisted extraction technology so as to improve the extraction efficiency and the purity of an extract; preparing konjac powder, namely treating the konjac by virtue of enzymolysis and ultrafiltration technologies, so as to prepare the high-purity konjac powder; mixing and forming: mixing the gynostemma pentaphyllum extract and konjac powder according to a certain proportion, and preparing a gynostemma pentaphyllum and konjac product through an extrusion forming technology; and drying and packaging: adopting a low-temperature vacuum drying technology to maintain the nutritional ingredients and taste of the gynostemma pentaphyllum and konjak product, and finally performing aseptic packaging. Through the technologies of ultrasonic-assisted extraction and low-temperature vacuum drying, nutritional ingredients in the gynostemma pentaphylla and the konjak are effectively reserved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a processing technology of a gynostemma pentaphyllum konjac product. Background Art

[0002] In the food industry, the processing and utilization of Gynostemma pentaphyllum and Konjac as natural ingredients with health benefits have always been a hot topic of research. Gynostemma pentaphyllum contains rich active ingredients such as saponins and polysaccharides, which have antioxidant, hypoglycemic and hypolipidemic effects; while Konjac, due to its high dietary fiber content, helps improve intestinal health and control weight. However, these ingredients face challenges such as easy loss of nutrients, poor taste and appearance, and short shelf life during processing.

[0003] Traditional gynostemma pentaphyllum and konjac product processing method, as simple sun drying or hot air drying, often can't effectively retain its nutritional ingredients, and the mouthfeel and outward appearance of products are difficult to meet the needs of modern consumers. In addition, due to lack of effective antiseptic and quality assurance measures, the shelf life of these products is shorter, which limits its marketing and application. Therefore, those skilled in the art provide the processing technology of gynostemma pentaphyllum konjac product, to solve the problem of raising in the above-mentioned background technology. Summary of the invention

[0004] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides a processing technology for gynostemma pentaphyllum konjac products, which solves the problems that the traditional preparation method cannot effectively retain its nutritional components and lacks antiseptic and preservation measures.

[0005] (II) Technical solution To achieve the above object, the present invention is implemented by the following technical scheme: the processing technology of gynostemma pentaphyllum konjac product comprises: Gynostemma pentaphyllum extraction, by using ultrasonic assisted extraction technology to extract effective ingredients from Gynostemma pentaphyllum, improve the extraction efficiency and purity of the extract; Preparation of konjac flour: konjac is treated by enzymatic hydrolysis and ultrafiltration technology to prepare high-purity konjac flour; Mixing and molding, mixing the Gynostemma pentaphyllum extract and konjac powder in a certain proportion, and making the Gynostemma pentaphyllum konjac product by extrusion molding technology; Drying and packaging use low-temperature vacuum drying technology to maintain the nutritional content and taste of Gynostemma pentaphyllum konjac products, and finally carry out aseptic packaging.

[0006] Preferably, the extraction of Gynostemma pentaphyllum comprises the following steps: S1. Raw material preparation, by selecting fresh, pest-free Gynostemma pentaphyllum as raw material, thoroughly washing Gynostemma pentaphyllum, removing surface dirt and impurities, and drying Gynostemma pentaphyllum naturally in a cool and ventilated place, or by using a drying equipment for drying; S2 crushing, the dried Gynostemma using a speed of 3000r / min crushing, crushing time is 3-5min, to obtain Gynostemma powder; S3 extraction, select a suitable solvent, such as water, ethanol or other mixed solvents, for extracting the active ingredients in Gynostemma pentaphyllum; Gynostemma pentaphyllum powder and solvent are mixed in a certain proportion, put into an ultrasonic extractor for extraction, and control the temperature, time and power parameters of ultrasonic extraction to obtain the best extraction effect; S4. Filtration and concentration. After the extraction is completed, filter cloth or filter paper is used to filter to remove solid residues, and the filtered extract is concentrated to remove excess solvent to obtain a Gynostemma pentaphyllum extract; S5. Drying and storage, the concentrated Gynostemma pentaphyllum extract is dried to reduce the moisture content and prevent microbial growth. The dried Gynostemma pentaphyllum extract is stored in a dry, dark and low temperature environment to extend the shelf life; S6. Quality testing: analyze the ingredients of the extract to ensure that the content of the active ingredients in the extract meets the standards, and conduct microbial testing on the extract to ensure that the product is safe and pollution-free.

[0007] Preferably, the preparation of konjac flour comprises the following steps: S1. Raw material selection and pretreatment, select fresh, pest-free konjac tubers as raw materials, thoroughly clean the konjac tubers, remove surface soil and impurities, remove the skin of the konjac tubers, to reduce impurities and improve subsequent processing efficiency; S2. crushing and refining, the peeled konjac tubers are crushed to obtain konjac meal, the konjac meal is mixed with an appropriate amount of water, and the refining process is performed to obtain konjac slurry; S3. enzymolysis treatment, selecting appropriate enzyme to enzymolysis treatment of konjac slurry, to decompose the non-starch polysaccharides in konjac, control the temperature, pH value, enzyme addition and action time of enzymolysis, to achieve the best enzymolysis effect; S4. decolorization and deodorization, by activated carbon or decolorizing agent, konjac slurry is decolorized, to improve the color and luster of konjac powder, adopts physical or chemical method that konjac slurry is deodorized, to remove possible peculiar smell; S5. ultrafiltration and concentration, use ultrafiltration membrane technology that konjac slurries are ultrafiltered, remove small molecule impurities and part of the moisture therein, the konjac slurries after the ultrafiltration are concentrated, to improve the concentration of konjac powder; S6. drying, using spray drying, freeze drying or hot air drying method to concentrate the konjac slurry dried into powder, control the drying temperature and time, to ensure the quality of konjac flour; S7. crushing and screening, the dried konjac flour is crushed to achieve the desired particle size, the crushed konjac flour is screened to remove large particles to ensure product consistency; S8. Packaging and storage: The konjac flour is aseptically packaged to prevent contamination and extend the shelf life. The packaged konjac flour is stored in a dry, ventilated and light-proof environment to maintain its quality.

[0008] Preferably, the mixing and forming comprises the following steps: S1. Mixing, prepare the Gynostemma pentaphyllum extract and konjac flour, ensure that they are all dried and reach a particle size suitable for mixing, determine the mixing ratio of the Gynostemma pentaphyllum extract and the konjac flour according to the product design and the expected effect, first pre-mix the Gynostemma pentaphyllum extract with part of the konjac flour to ensure that the extract is evenly dispersed, mix the pre-mixture with the remaining konjac flour, use a stirring device to mix evenly, and ensure that the two raw materials are fully combined; S2. molding, select suitable molding equipment according to product shape and size, such as extruder, tablet press or injection molding machine, according to the characteristic of Gynostemma pentaphyllum konjac mixture and the requirement of molding equipment, set the relevant parameters of suitable temperature, pressure and speed, the Gynostemma pentaphyllum konjac mixture mixed is sent to molding equipment, by extrusion, compression and injection mode, molding is carried out, the Gynostemma pentaphyllum konjac products after the molding need to be cut, trimmed and cooled, to reach the shape and size requirements of the finished product; S3 drying and hardening, the formed Gynostemma pentaphyllum konjac products are dried to reduce the moisture content, improve the stability and shelf life of the product, and enhance the structural strength of the product by heat treatment; S4. Quality inspection, check the appearance of Gynostemma pentaphyllum konjac products to ensure that there are no cracks, deformation or other defects, and analyze the ingredients of the products to ensure that the content of Gynostemma pentaphyllum extract and konjac powder meets the design standards; S5. Packaging and storage: The qualified Gynostemma pentaphyllum konjac products shall be aseptically packaged to prevent contamination and extend the shelf life. The packaged products shall be stored in a dry, ventilated and light-proof environment to maintain their quality.

[0009] Preferably, the drying and packaging comprises the following steps: S1. Pre-drying treatment: before drying, ensure that there is no excessive moisture on the surface of the Gynostemma pentaphyllum konjac product. It can be slightly air-dried or the surface moisture can be gently wiped with absorbent paper; S2. Select a drying method, select a suitable drying method according to the characteristics of Gynostemma pentaphyllum konjac products; S3 set drying parameters, according to the material and thickness of the product, set the drying temperature, humidity and time, the temperature should not be too high, so as not to destroy the structure of the active ingredients and konjac in Gynostemma pentaphyllum; S4. Drying process, the gynostemma pentaphyllum konjac products are evenly spread on the drying rack, maintaining appropriate spacing to ensure air circulation, turning on the drying equipment, drying according to the set parameters, during which the drying state of the products needs to be regularly checked; S5. Drying completion standard, when the moisture content of Gynostemma pentaphyllum konjac products reaches a predetermined standard, the moisture content is less than 10%, ie drying is completed; S6. Cooling, after drying is completed, the Gynostemma pentaphyllum konjac product is cooled to room temperature to prevent the generation of water vapor during packaging; S7. Select packaging materials. Select appropriate packaging materials according to the characteristics of Gynostemma pentaphyllum konjac products to ensure that the packaging materials have good barrier properties; S8. Packaging: Pack the Gynostemma pentaphyllum and konjac products according to the specified quantity and use an automatic or manual packaging machine to seal and package them. During the packaging process, ensure that no foreign matter is mixed in and the packaging bags are not damaged.

[0010] (III) Beneficial effects The present invention provides a processing technology for gynostemma pentaphyllum konjac products, which has the following beneficial effects: 1. Among the present invention, by the technology of ultrasonic assisted extraction and low temperature vacuum drying, the nutrients in Gynostemma pentaphyllum and konjac are effectively retained, and enzymolysis and ultrafiltration technology are adopted to process konjac simultaneously, which can improve the mouthfeel and outward appearance of goods, making it more delicate and smooth; 2. In the present invention, the growth of microorganisms is reduced by low-temperature vacuum drying and aseptic packaging, and the shelf life of the Gynostemma pentaphyllum konjac product is effectively prolonged. The Gynostemma pentaphyllum konjac product produced by this technical solution has higher nutritional value and good taste, can meet the needs of the health food market, and enhance the market competitiveness of the product. DETAILED DESCRIPTION

[0011] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Embodiment 1:

[0012] The embodiment of the present invention provides a processing technology for a gynostemma pentaphyllum konjac product, comprising: Gynostemma pentaphyllum extraction, by using ultrasonic assisted extraction technology to extract effective ingredients from Gynostemma pentaphyllum, improve the extraction efficiency and purity of the extract; Preparation of konjac flour: konjac is treated by enzymatic hydrolysis and ultrafiltration technology to prepare high-purity konjac flour; Mixing and molding, mixing the Gynostemma pentaphyllum extract and konjac powder in a certain proportion, and making the Gynostemma pentaphyllum konjac product by extrusion molding technology; Drying and packaging use low-temperature vacuum drying technology to maintain the nutritional content and taste of Gynostemma pentaphyllum konjac products, and finally carry out aseptic packaging.

[0013] Jiaogulan extraction includes the following steps: S1. Raw material preparation, by selecting fresh, pest-free Gynostemma pentaphyllum as raw material, thoroughly washing Gynostemma pentaphyllum, removing surface dirt and impurities, and drying Gynostemma pentaphyllum naturally in a cool and ventilated place, or by using a drying equipment for drying; S2 crushing, the dried Gynostemma using a speed of 3000r / min crushing, crushing time is 3-5min, to obtain Gynostemma powder; S3 extraction, select a suitable solvent, such as water, ethanol or other mixed solvents, for extracting the active ingredients in Gynostemma pentaphyllum; Gynostemma pentaphyllum powder and solvent are mixed in a certain proportion, put into an ultrasonic extractor for extraction, and control the temperature, time and power parameters of ultrasonic extraction to obtain the best extraction effect; S4. Filtration and concentration. After the extraction is completed, filter cloth or filter paper is used to filter to remove solid residues, and the filtered extract is concentrated to remove excess solvent to obtain a Gynostemma pentaphyllum extract; S5. Drying and storage, the concentrated Gynostemma pentaphyllum extract is dried to reduce the moisture content and prevent microbial growth. The dried Gynostemma pentaphyllum extract is stored in a dry, dark and low temperature environment to extend the shelf life; S6. Quality testing: analyze the ingredients of the extract to ensure that the content of the active ingredients in the extract meets the standards, and conduct microbial testing on the extract to ensure that the product is safe and pollution-free.

[0014] The konjac flour preparation may further comprise the steps: S1. Raw material selection and pretreatment, select fresh, pest-free konjac tubers as raw materials, thoroughly clean the konjac tubers, remove surface soil and impurities, remove the skin of the konjac tubers, to reduce impurities and improve subsequent processing efficiency; S2. crushing and refining, the peeled konjac tubers are crushed to obtain konjac meal, the konjac meal is mixed with an appropriate amount of water, and the refining process is performed to obtain konjac slurry; S3. enzymolysis treatment, selecting appropriate enzyme to enzymolysis treatment of konjac slurry, to decompose the non-starch polysaccharides in konjac, control the temperature, pH value, enzyme addition and action time of enzymolysis, to achieve the best enzymolysis effect; S4. decolorization and deodorization, by activated carbon or decolorizing agent, konjac slurry is decolorized, to improve the color and luster of konjac powder, adopts physical or chemical method that konjac slurry is deodorized, to remove possible peculiar smell; S5. ultrafiltration and concentration, use ultrafiltration membrane technology that konjac slurries are ultrafiltered, remove small molecule impurities and part of the moisture therein, the konjac slurries after the ultrafiltration are concentrated, to improve the concentration of konjac powder; S6. drying, using spray drying, freeze drying or hot air drying method to concentrate the konjac slurry dried into powder, control the drying temperature and time, to ensure the quality of konjac flour; S7. crushing and screening, the dried konjac flour is crushed to achieve the desired particle size, the crushed konjac flour is screened to remove large particles to ensure product consistency; S8. Packaging and storage: The konjac flour is aseptically packaged to prevent contamination and extend the shelf life. The packaged konjac flour is stored in a dry, ventilated and light-proof environment to maintain its quality.

[0015] Mixing and forming includes the following steps: S1. Mixing, prepare the Gynostemma pentaphyllum extract and konjac flour, ensure that they are all dried and reach a particle size suitable for mixing, determine the mixing ratio of the Gynostemma pentaphyllum extract and the konjac flour according to the product design and the expected effect, first pre-mix the Gynostemma pentaphyllum extract with part of the konjac flour to ensure that the extract is evenly dispersed, mix the pre-mixture with the remaining konjac flour, use a stirring device to mix evenly, and ensure that the two raw materials are fully combined; S2. molding, select suitable molding equipment according to product shape and size, such as extruder, tablet press or injection molding machine, according to the characteristic of Gynostemma pentaphyllum konjac mixture and the requirement of molding equipment, set the relevant parameters of suitable temperature, pressure and speed, the Gynostemma pentaphyllum konjac mixture mixed is sent to molding equipment, by extrusion, compression and injection mode, molding is carried out, the Gynostemma pentaphyllum konjac products after the molding need to be cut, trimmed and cooled, to reach the shape and size requirements of the finished product; S3 drying and hardening, the formed Gynostemma pentaphyllum konjac products are dried to reduce the moisture content, improve the stability and shelf life of the product, and enhance the structural strength of the product by heat treatment; S4. Quality inspection, check the appearance of Gynostemma pentaphyllum konjac products to ensure that there are no cracks, deformation or other defects, and analyze the ingredients of the products to ensure that the content of Gynostemma pentaphyllum extract and konjac powder meets the design standards; S5. Packaging and storage: The qualified Gynostemma pentaphyllum konjac products shall be aseptically packaged to prevent contamination and extend the shelf life. The packaged products shall be stored in a dry, ventilated and light-proof environment to maintain their quality.

[0016] Drying and packaging includes the following steps: S1. Pre-drying treatment: before drying, ensure that there is no excessive moisture on the surface of the Gynostemma pentaphyllum konjac product. It can be slightly air-dried or the surface moisture can be gently wiped with absorbent paper; S2. Select a drying method, select a suitable drying method according to the characteristics of Gynostemma pentaphyllum konjac products; S3 set drying parameters, according to the material and thickness of the product, set the drying temperature, humidity and time, the temperature should not be too high, so as not to destroy the structure of the active ingredients and konjac in Gynostemma pentaphyllum; S4. Drying process, the gynostemma pentaphyllum konjac products are evenly spread on the drying rack, maintaining appropriate spacing to ensure air circulation, turning on the drying equipment, drying according to the set parameters, during which the drying state of the products needs to be regularly checked; S5. Drying completion standard, when the moisture content of Gynostemma pentaphyllum konjac products reaches a predetermined standard, the moisture content is less than 10%, ie drying is completed; S6. Cooling, after drying is completed, the Gynostemma pentaphyllum konjac product is cooled to room temperature to prevent the generation of water vapor during packaging; S7. Select packaging materials. Select appropriate packaging materials according to the characteristics of Gynostemma pentaphyllum konjac products to ensure that the packaging materials have good barrier properties; S8. Packaging: Pack the Gynostemma pentaphyllum and konjac products according to the specified quantity and use an automatic or manual packaging machine to seal and package them. During the packaging process, ensure that no foreign matter is mixed in and the packaging bags are not damaged.

[0017] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. The processing technology of Gynostemma pentaphyllum konjac product is characterized in that: include: Gynostemma pentaphyllum extraction, by using ultrasonic assisted extraction technology to extract effective ingredients from Gynostemma pentaphyllum, improve the extraction efficiency and purity of the extract; Preparation of konjac flour: konjac is treated by enzymatic hydrolysis and ultrafiltration technology to prepare high-purity konjac flour; Mixing and molding, mixing the Gynostemma pentaphyllum extract and konjac powder in a certain proportion, and making the Gynostemma pentaphyllum konjac product by extrusion molding technology; Drying and packaging use low-temperature vacuum drying technology to maintain the nutritional content and taste of Gynostemma pentaphyllum konjac products, and finally carry out aseptic packaging.

2. The processing technology of the gynostemma pentaphyllum konjac product according to claim 1, wherein: The Gynostemma pentaphyllum extraction comprises the following steps: S1. Raw material preparation, by selecting fresh, pest-free Gynostemma pentaphyllum as raw material, thoroughly washing Gynostemma pentaphyllum, removing surface dirt and impurities, and drying Gynostemma pentaphyllum naturally in a cool and ventilated place, or by using a drying equipment for drying; S2 crushing, the dried Gynostemma using a speed of 3000r / min crushing, crushing time is 3-5min, to obtain Gynostemma powder; S3 extraction, select a suitable solvent, such as water, ethanol or other mixed solvents, for extracting the active ingredients in Gynostemma pentaphyllum; Gynostemma pentaphyllum powder and solvent are mixed in a certain proportion, put into an ultrasonic extractor for extraction, and control the temperature, time and power parameters of ultrasonic extraction to obtain the best extraction effect; S4. Filtration and concentration. After the extraction is completed, filter cloth or filter paper is used to filter to remove solid residues, and the filtered extract is concentrated to remove excess solvent to obtain a Gynostemma pentaphyllum extract; S5. Drying and storage, the concentrated Gynostemma pentaphyllum extract is dried to reduce the moisture content and prevent microbial growth. The dried Gynostemma pentaphyllum extract is stored in a dry, dark and low temperature environment to extend the shelf life; S6. Quality testing: analyze the ingredients of the extract to ensure that the content of the active ingredients in the extract meets the standards, and conduct microbial testing on the extract to ensure that the product is safe and pollution-free.

3. The processing technology of the gynostemma pentaphyllum konjac product according to claim 1, is characterized in that: Described konjac flour preparation comprises the following steps: S1. Raw material selection and pretreatment, select fresh, pest-free konjac tubers as raw materials, thoroughly clean the konjac tubers, remove surface soil and impurities, remove the skin of the konjac tubers, to reduce impurities and improve subsequent processing efficiency; S2. crushing and refining, the peeled konjac tubers are crushed to obtain konjac meal, the konjac meal is mixed with an appropriate amount of water, and the refining process is performed to obtain konjac slurry; S3. enzymolysis treatment, selecting appropriate enzyme to enzymolysis treatment of konjac slurry, to decompose the non-starch polysaccharides in konjac, control the temperature, pH value, enzyme addition and action time of enzymolysis, to achieve the best enzymolysis effect; S4. decolorization and deodorization, by activated carbon or decolorizing agent, konjac slurry is decolorized, to improve the color and luster of konjac powder, adopts physical or chemical method that konjac slurry is deodorized, to remove possible peculiar smell; S5. ultrafiltration and concentration, use ultrafiltration membrane technology that konjac slurries are ultrafiltered, remove small molecule impurities and part of the moisture therein, the konjac slurries after the ultrafiltration are concentrated, to improve the concentration of konjac powder; S6. drying, using spray drying, freeze drying or hot air drying method to concentrate the konjac slurry dried into powder, control the drying temperature and time, to ensure the quality of konjac flour; S7. crushing and screening, the dried konjac flour is crushed to achieve the desired particle size, the crushed konjac flour is screened to remove large particles to ensure product consistency; S8. Packaging and storage: The konjac flour is packaged aseptically to prevent contamination and extend the shelf life. The packaged konjac flour is stored in a dry, ventilated and light-proof environment to maintain its quality.

4. The processing technology of the gynostemma pentaphyllum konjac product according to claim 1, wherein: The mixing and forming comprises the following steps: S1. Mixing, prepare the Gynostemma pentaphyllum extract and konjac flour, ensure that they are all dried and reach a particle size suitable for mixing, determine the mixing ratio of the Gynostemma pentaphyllum extract and the konjac flour according to the product design and the expected effect, first pre-mix the Gynostemma pentaphyllum extract with part of the konjac flour to ensure that the extract is evenly dispersed, mix the pre-mixture with the remaining konjac flour, use a stirring device to mix evenly, and ensure that the two raw materials are fully combined; S2. molding, select suitable molding equipment according to product shape and size, such as extruder, tablet press or injection molding machine, according to the characteristic of Gynostemma pentaphyllum konjac mixture and the requirement of molding equipment, set the relevant parameters of suitable temperature, pressure and speed, the Gynostemma pentaphyllum konjac mixture mixed is sent to molding equipment, by extrusion, compression and injection mode, molding is carried out, the Gynostemma pentaphyllum konjac products after the molding need to be cut, trimmed and cooled, to reach the shape and size requirements of the finished product; S3 drying and hardening, the formed Gynostemma pentaphyllum konjac products are dried to reduce the moisture content, improve the stability and shelf life of the product, and enhance the structural strength of the product by heat treatment; S4. Quality inspection, check the appearance of Gynostemma pentaphyllum konjac products to ensure that there are no cracks, deformation or other defects, and analyze the ingredients of the products to ensure that the content of Gynostemma pentaphyllum extract and konjac powder meets the design standards; S5. Packaging and storage: The qualified Gynostemma pentaphyllum konjac products shall be aseptically packaged to prevent contamination and extend the shelf life. The packaged products shall be stored in a dry, ventilated and light-proof environment to maintain their quality.

5. The processing technology of the gynostemma pentaphyllum konjac product according to claim 1, wherein: The drying and packaging comprises the following steps: S1. Pre-drying treatment: before drying, ensure that there is no excessive moisture on the surface of the Gynostemma pentaphyllum konjac product. It can be slightly air-dried or the surface moisture can be gently wiped with absorbent paper; S2. Select a drying method, select a suitable drying method according to the characteristics of Gynostemma pentaphyllum konjac products; S3 set drying parameters, according to the material and thickness of the product, set the drying temperature, humidity and time, the temperature should not be too high, so as not to destroy the structure of the active ingredients and konjac in Gynostemma pentaphyllum; S4. Drying process, the gynostemma pentaphyllum konjac products are evenly spread on the drying rack, maintaining appropriate spacing to ensure air circulation, opening the drying equipment, drying according to the set parameters, during which the drying state of the products needs to be regularly checked; S5. Drying completion standard, when the moisture content of Gynostemma pentaphyllum konjac products reaches a predetermined standard, the moisture content is less than 10%, ie drying is completed; S6. Cooling, after drying is completed, the Gynostemma pentaphyllum konjac product is cooled to room temperature to prevent the generation of water vapor during packaging; S7. Select packaging materials. Select appropriate packaging materials according to the characteristics of Gynostemma pentaphyllum konjac products to ensure that the packaging materials have good barrier properties; S8. Packaging: Pack the Gynostemma pentaphyllum and konjac products according to the specified quantity and use an automatic or manual packaging machine to seal and package them. During the packaging process, ensure that no foreign matter is mixed in and the packaging bags are not damaged.