Gastrodia elata crisp chips and preparation method thereof

Abstract

The invention relates to the technical field of development and utilization of natural resources, in particular to rhizoma gastrodiae crisp chips and a preparation method thereof. The preparation method sequentially comprises the following steps: slicing fresh gastrodia elata, and then carrying out blanching and enzyme deactivation treatment to obtain enzyme-deactivated gastrodia elata slices; performing enzymolysis treatment on the gastrodia elata slices subjected to enzyme deactivation by using a pectinase solution, and then rinsing and washing to obtain the gastrodia elata slices subjected to enzymolysis; soaking the gastrodia elata slices subjected to enzymolysis in a crispness-keeping agent solution, and rinsing and washing to obtain the gastrodia elata slices subjected to crispness-keeping treatment; soaking the gastrodia elata slices subjected to brittleness-keeping treatment by using a flavor substance solution to obtain flavor-added gastrodia elata slices; and baking the flavored gastrodia elata slices to obtain the gastrodia elata crisp chips. According to the technical scheme, the technical problem that in the prior art, the crispness and the functional component content of gastrodia elata food prepared through high-temperature baking are not ideal can be solved, the gastrodia elata product which is high in nutritive value and fragrant and crispy in taste is provided, the requirements of consumers for healthy and delicious snacks are met, and the gastrodia elata product has ideal market prospects.

Description

Technical Field

[0001] The invention relates to the technical field of development and utilization of natural resources, and in particular to a gastrodia elata crisp slice and a preparation method thereof. Background Art

[0002] Gastrodia elata Bl. is a medicinal plant widely used in traditional Chinese medicine, and its tubers are used as medicinal materials. Gastrodia elata mainly grows in high-altitude mountainous areas in southwestern China, such as Yunnan, Sichuan, Guizhou and other places, and is also found in Shaanxi, Hubei and other provinces. The tubers of Gastrodia elata are oblong or oval, slightly flat, with a yellow-white to light brown surface, irregular longitudinal wrinkles, slight smell, and sweet taste. It has the effects of calming the liver, calming wind and stopping spasms, anticonvulsant and sedative, improving brain function, and anti-oxidation and anti-inflammatory. As a traditional Chinese medicinal material, Gastrodia elata has the characteristics of being both a medicine and a food, and has a long history of application in China. It is not only widely used in traditional Chinese medicine formulas to treat a variety of diseases, but also often appears in daily diet and health foods to provide health benefits for people. Gastrodia elata is often processed into various forms of health products, such as tablets, capsules, oral liquids, etc., for people to take them daily. Gastrodia elata can also be added to specific foods, such as beverages, cakes, etc., aiming to enhance health through daily diet.

[0003] Chinese patent CN118844532A provides a method for preparing low-sugar fresh Gastrodia elata preserved fruit, which uses fresh Gastrodia elata as raw material, and is prepared by washing, peeling, slicing, enzyme inactivation, sugar boiling, ultrasonic sugar infiltration, vacuum drying, vacuum packaging, and ultra-high pressure sterilization. The present invention uses high temperature and short-time blanching to inactivate enzymes, low-concentration sugar solution short-time sugar boiling and ultrasonic sugar infiltration, vacuum drying method for dehydration and ultra-high pressure technology for cold sterilization, and obtains a low-sugar and high-active ingredient content fresh Gastrodia elata preserved fruit through multi-technical collaboration and process optimization. The preserved fruit has a bright white luster, suitable crispness and chewing feeling, and is significantly different from traditional preserved fruit in terms of sensory quality. At the same time, the sugar content is significantly lower than that of traditional preserved fruit, while the content of active ingredients such as gastrodin and p-hydroxybenzyl alcohol is significantly higher than that of traditional preserved fruit. However, in addition to sweet Gastrodia elata foods, consumers in some areas prefer to eat salty or five-spice Gastrodia elata products. Preserved fruit usually has chewiness and poor crispness, and this taste does not meet the needs of some consumers. However, the preparation of high-crisp Tianma food usually requires high-temperature baking or frying, which will destroy the effective components in Tianma and affect the nutritional value of Tianma food. Therefore, it is urgent to develop a Tianma product with high nutritional value and crispy taste to meet consumer demand. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing gastrodia elata crisp slices, so as to solve the technical problems in the prior art that the crispness and content of effective components of gastrodia elata foods prepared by high-temperature baking are not ideal.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] A method for preparing gastrodia elata crisp slices comprises the following steps performed in sequence:

[0007] S1: Slice fresh Gastrodia elata, and then blanch and inactivate enzymes to obtain enzyme-inactivated Gastrodia elata slices;

[0008] S2: using a pectinase solution to enzymatically treat the enzyme-inactivated Tianma slices, and then rinsing and washing to obtain the enzymatically hydrolyzed Tianma slices;

[0009] S3: soaking the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution, and then rinsing and washing to obtain the crispness-preserving Tianma slices;

[0010] The brittle agent solution contains a brittle agent composition; the brittle agent composition includes calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4-5:4-5:1-3:0.1-0.3;

[0011] S4: soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution to obtain flavored Gastrodia elata slices;

[0012] The flavor substance solution includes pepper powder, Sichuan pepper powder, cumin powder, salt, thirteen spices, white sugar, sesame oil and water;

[0013] S5: The flavored Gastrodia slices are baked to obtain Gastrodia crispy slices.

[0014] Further, in S1, the thickness of the fresh Gastrodia elata slices is 2-4 mm; the blanching and enzyme inactivation time is 15-30 seconds, and after blanching and enzyme inactivation, the slices are soaked in cold water, and then the water is drained to obtain enzyme-inactivated Gastrodia elata slices.

[0015] Furthermore, in S2, the concentration of pectinase in the pectinase solution is 0.2-0.5%; the conditions of enzymatic treatment are: 37°C, pH 6.6-7.5, and enzymatic treatment for 0.5-1h.

[0016] Further, in S3, the conditions for soaking the enzymatically hydrolyzed Gastrodia slices in the crispness-preserving agent solution are 20-30° C. for 8-10 hours.

[0017] Furthermore, in S3, the content of the brittle agent composition in the brittle agent solution is 3-5%.

[0018] Further, in S4, the flavor substance solution is soaked in the Gastrodia elata slices after the crispness preservation treatment at 20-30° C. for 2-3 hours.

[0019] Further, in S4, the flavor substance solution is composed of 1-2 parts of pepper powder, 0.5-1 parts of Sichuan pepper powder, 0.1-0.3 parts of cumin powder, 0.3-0.5 parts of salt, 0.1-0.3 parts of thirteen spices, 1-2 parts of white sugar, 0.5-1 parts of sesame oil and 7-9 parts of water, in parts by weight.

[0020] Further, in S5, the baking method is: placing the flavored Gastrodia slices in a 55-65°C oven for 0.5-1h, and then baking in a 100-120°C oven for 1.5-2h to obtain Gastrodia crisp slices.

[0021] This technical solution also provides a kind of Gastrodia elata crisp slices.

[0022] The technical principle and beneficial effects of this technical solution are:

[0023] This technology uses a systematic and scientifically designed process to maximize the preservation and enhancement of the unique quality and nutritional value of Tianma Tablets. Each step is carefully considered to ensure that the final product not only tastes great but is also rich in active ingredients, fully meeting the modern consumer's pursuit of healthy food.

[0024] At the beginning of the processing process, the freshly cut Tianma slices are blanched. This key step can quickly inactivate the natural enzymes in the Tianma slices and effectively prevent the occurrence of complex enzymatic reactions. In this way, a series of negative effects caused by enzymatic reactions can be avoided, such as food quality degradation, browning, and flavor changes. Blanching not only helps to maintain the original color and aroma of the Tianma slices, but also lays a good foundation for subsequent processing. After blanching, pectinase is introduced to treat the Tianma slices specifically. Pectinase is selected based on its ability to accurately act on pectin substances in plant cell walls and moderately adjust the texture structure of the Tianma slices. This treatment method does not destroy the overall integrity of the Tianma slices, but also optimizes its internal organization to prepare for subsequent processing. In order to further enhance the brittleness of the Tianma slices, a highly effective brittle agent treatment is used. This step uses specific hardeners (such as calcium salts) to strengthen the cell wall structure, making the Tianma slices more solid without losing their natural texture. At the same time, the brittle agent can also form a protective film to reduce water loss and prevent the product from softening or deteriorating during storage. This method ensures that every bite of Tianma chips brings a crisp and loud chewing experience. After completing the optimization of the above physical properties, a series of natural flavor substances were selected to soak the Tianma chips in order to give them a richer and more diverse taste experience. This process gives the Tianma chips a unique aroma and layered taste, making them not only a healthy snack choice, but also a delicious enjoyment. In addition, the selected flavor substances are strictly screened to ensure their safety and health benefits. Finally, the Tianma chips are gently and precisely baked. Baking is not only a drying process, but also a key step to enhance the product flavor and lock in nutrients. At this stage, the temperature and time are controlled to ensure that the Tianma chips can achieve the ideal crispness while retaining the active ingredients in Tianma to the greatest extent. After baking, the Tianma chips not only have an attractive golden color, but also exude a faint burnt aroma, which greatly increases appetite.

[0025] Through this series of meticulous process steps, we finally get a Gastrodia elata crisp with excellent taste and high nutritional value. It not only retains a large amount of Gastrodia elata active ingredients, but also reaches a high level in flavor, which can fully meet consumers' demand for healthy and delicious snacks. Whether it is used as a daily snack or as a gift for relatives and friends, this Gastrodia elata crisp is an ideal choice. DETAILED DESCRIPTION

[0026] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used can be obtained from commercial sources.

[0027] Example

[0028] The preparation process of Gastrodia elata crisp slices is as follows:

[0029] (1) Take fresh Gastrodia elata, wash and peel it, cut it into thin slices 2-4 mm thick, and obtain Gastrodia elata slices. Fresh Gastrodia elata needs to be free of black spots and mold. Place the Gastrodia elata slices in boiling water to blanch and inactivate enzymes for 15-30 seconds, then soak them in cold water to cool them, drain the cold water, and obtain enzyme-inactivated Gastrodia elata slices. The enzyme inactivation treatment inactivates the natural enzymes in the Gastrodia elata slices, thereby avoiding the degradation of food quality, browning of food, and changes in flavor caused by enzymatic reactions.

[0030] (2) Immerse the enzyme-inactivated Tianma slices in a 0.2-0.5% by mass pectinase (CAS: 9032-75-1) solution at 37° C. and pH 6.6-7.5 for enzymatic hydrolysis for 0.5-1 h. Then, soak the Tianma slices in clean water at room temperature, rinse and wash them for later use, and obtain enzymatically hydrolyzed Tianma slices.

[0031] (3) Soak the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution at 20-30°C (room temperature) for 8-10 hours. Then, soak the Tianma slices in clean water at room temperature, rinse and set aside for use, to obtain Tianma slices after crispness-preserving treatment.

[0032] The brittle agent solution contains 3-5% of a brittle agent composition in mass percentage, and the brittle agent composition comprises calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4-5:4-5:1-3:0.1-0.3.

[0033] (4) Soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution at 20-30° C. (room temperature) for 2-3 hours to obtain Gastrodia elata slices with added flavor.

[0034] In parts by weight, the flavor substance solution consists of 1-2 parts of pepper powder, 0.5-1 parts of Sichuan pepper powder, 0.1-0.3 parts of cumin powder, 0.3-0.5 parts of salt, 0.1-0.3 parts of thirteen spices, 1-2 parts of white sugar, 0.5-1 parts of sesame oil and 7-9 parts of water.

[0035] (5) Place the flavored Gastrodia slices in an oven at 55-65°C for 0.5-1 h, and then bake in an oven at 100-120°C for 1.5-2 h to obtain Gastrodia crisp slices.

[0036] In this technical solution, the following method is specifically used to prepare Gastrodia elata crisp slices:

[0037] Process 1:

[0038] (1) Take fresh Gastrodia elata, wash and peel it, cut it into thin slices about 3 mm thick, and obtain Gastrodia elata slices. Fresh Gastrodia elata needs to be free of black spots and mold. Place the Gastrodia elata slices in boiling water to blanch and inactivate enzymes for 25 seconds, then soak them in cold water to cool them, drain the cold water, and obtain enzyme-inactivated Gastrodia elata slices. The enzyme inactivation treatment inactivates the natural enzymes in the Gastrodia elata slices, thereby avoiding the degradation of food quality, browning of food, and changes in flavor caused by enzymatic reactions.

[0039] (2) The enzyme-inactivated Tianma slices were immersed in a 0.3% by mass pectinase (CAS: 9032-75-1) solution at 37°C and pH 7.0 for 1 hour. Then, the Tianma slices were immersed in clean water at room temperature, rinsed and set aside for use, to obtain the Tianma slices after enzymolysis.

[0040] (3) Soak the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution at 25° C. (room temperature) for 10 hours. Then, soak the Tianma slices in clean water at room temperature, rinse and set aside for use, to obtain Tianma slices after crispness-preserving treatment.

[0041] The brittle agent solution contains 4% of a brittle agent composition in mass percentage, and the brittle agent composition comprises calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4:5:2:0.2.

[0042] (4) Soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution at 25° C. (room temperature) for 3 hours to obtain Gastrodia elata slices with added flavor.

[0043] In parts by weight, the flavor substance solution consists of 2 parts of pepper powder, 1 part of Sichuan pepper powder, 0.2 parts of cumin powder, 0.4 parts of salt, 0.2 parts of thirteen spices, 2 parts of white sugar, 1 part of sesame oil and 8 parts of water.

[0044] (5) Place the flavored Gastrodia slices in a 60°C oven for 1 hour, and then bake in a 120°C oven for 2 hours to obtain Gastrodia crisp slices.

[0045] Process 2:

[0046] (1) Take fresh Gastrodia elata, wash and peel it, cut it into thin slices about 3 mm thick, and obtain Gastrodia elata slices. Fresh Gastrodia elata should be free of black spots and mold. Place the Gastrodia elata slices in boiling water to blanch and inactivate enzymes for 15 seconds, then soak them in cold water to cool them down, drain the cold water, and obtain enzyme-inactivated Gastrodia elata slices. The enzyme inactivation treatment inactivates the natural enzymes in the Gastrodia elata slices, thereby avoiding the degradation of food quality, browning of food, and changes in flavor caused by enzymatic reactions.

[0047] (2) Immerse the enzyme-inactivated Tianma slices in a 0.5% by mass pectinase (CAS: 9032-75-1) solution at 37° C. and pH 7.0 for 0.5 h. Then, soak the Tianma slices in clean water at room temperature, rinse and set aside to obtain enzymatically hydrolyzed Tianma slices.

[0048] (3) Soak the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution at 25°C (room temperature) for 8 hours. Then, soak the Tianma slices in clean water at room temperature, rinse and set aside for use, to obtain Tianma slices after crispness-preserving treatment.

[0049] The brittle agent solution contains 3% of a brittle agent composition in mass percentage, and the brittle agent composition comprises calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 5:4:3:0.3.

[0050] (4) Soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution at 25° C. (room temperature) for 3 hours to obtain Gastrodia elata slices with added flavor.

[0051] In parts by weight, the flavor substance solution consists of 1 part of pepper powder, 0.5 part of Sichuan pepper powder, 0.1 part of cumin powder, 0.3 part of salt, 0.1 part of thirteen spices, 1 part of white sugar, 0.5 part of sesame oil and 7 parts of water.

[0052] (5) Place the flavored Gastrodia slices in a 65°C oven for 0.5 h, and then bake in a 120°C oven for 2 h to obtain Gastrodia crisp slices.

[0053] Process 3:

[0054] (1) Take fresh Gastrodia elata, wash and peel it, cut it into thin slices about 3 mm thick, and obtain Gastrodia elata slices. Fresh Gastrodia elata should be free of black spots and mold. Place the Gastrodia elata slices in boiling water to blanch and inactivate enzymes for 30 seconds, then soak them in cold water to cool them down, drain the cold water, and obtain enzyme-inactivated Gastrodia elata slices. The enzyme inactivation treatment inactivates the natural enzymes in the Gastrodia elata slices, thereby avoiding the degradation of food quality, browning of food, and changes in flavor caused by enzymatic reactions.

[0055] (2) Immerse the enzyme-inactivated Tianma slices in a 0.2% by mass pectinase (CAS: 9032-75-1) solution at 37° C. and pH 7.0 for 1 hour of enzymatic hydrolysis. Then, soak the Tianma slices in clean water at room temperature, rinse and wash them for later use, and obtain enzymatically hydrolyzed Tianma slices.

[0056] (3) Soak the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution at 25°C (room temperature) for 8 hours. Then, soak the Tianma slices in clean water at room temperature, rinse and set aside for use, to obtain Tianma slices after crispness-preserving treatment.

[0057] The brittle agent solution contains 5% of a brittle agent composition in mass percentage, and the brittle agent composition comprises calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4:5:1:0.1.

[0058] (4) Soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution at 25° C. (room temperature) for 3 hours to obtain Gastrodia elata slices with added flavor.

[0059] In parts by weight, the flavor substance solution consists of 2 parts of pepper powder, 0.5 parts of Sichuan pepper powder, 0.3 parts of cumin powder, 0.5 parts of salt, 0.3 parts of thirteen spices, 1 part of white sugar, 0.5 parts of sesame oil and 9 parts of water.

[0060] (5) Place the flavored Gastrodia slices in a 55°C oven for 1 hour, and then bake in a 120°C oven for 2 hours to obtain Gastrodia crisp slices.

[0061] Comparative Example 1

[0062] This comparative example is basically the same as process 1 of the embodiment, except that: the enzymatic hydrolysis treatment of (2) is not performed, and the enzyme-inactivated Gastrodia elata slices obtained in (1) are directly immersed in a crispness-preserving agent, and after the operation of (1) is completed, the operation steps (3) to (5) are directly performed.

[0063] Comparative Example 2

[0064] This comparative example is basically the same as process 1 of the embodiment, except that the crispness-preserving agent composition in (3) is replaced by calcium chloride and sodium carboxymethyl cellulose in an equal ratio of 4:0.2.

[0065] Comparative Example 3

[0066] This comparative example is basically the same as process 1 of the embodiment, except that the crispness-preserving agent composition in (3) is replaced by calcium chloride, lactose and sodium carboxymethyl cellulose in an equal ratio of 4:7:0.2.

[0067] Comparative Example 4

[0068] This comparative example is basically the same as process 1 of the embodiment, except that the crispness-maintaining agent composition in (3) is replaced by calcium chloride, sorbitol and sodium carboxymethyl cellulose in an equal ratio of 4:7:0.2.

[0069] Comparative Example 5

[0070] This comparative example is basically the same as process 1 of the embodiment, except that the crispness-maintaining agent composition in (3) is replaced by calcium chloride, arginine and sodium carboxymethyl cellulose in an equal ratio of 4:7:0.2.

[0071] Comparative Example 6

[0072] This comparative example is basically the same as process 1 of the embodiment, except that: (5) the flavored Gastrodia slices are placed in a 60°C oven for 1 hour, and then baked in a 150°C oven for 3 hours to obtain Gastrodia crisp slices.

[0073] Comparative Example 7

[0074] This comparative example is basically the same as process 1 of the embodiment, except that: (5) the flavored Gastrodia slices are placed in a 50°C oven for 0.5 h, and then baked in a 90°C oven for 1 h to obtain Gastrodia crisp slices.

[0075] Comparative Example 8

[0076] This comparative example is basically the same as process 1 of the embodiment, except that: (2) the enzyme-inactivated Tianma slices are immersed in a 0.3% by mass α-amylase (CAS: 9000-85-5) solution at 37°C and pH 7.0 for enzymatic hydrolysis for 1 hour. Then, the Tianma slices are immersed in clean water at room temperature, rinsed and washed for standby use to obtain enzymatically hydrolyzed Tianma slices.

[0077] Experimental Example 1: Sensory Evaluation

[0078] This experimental example evaluated the sensory indicators of the Gastrodia elata chips obtained by the aforementioned process and the comparative process. The main evaluation indicators are: crispness, color, and taste. 20 evaluators were invited to taste the Gastrodia elata chips prepared by the process and the comparative process, and score the crispness and taste indicators. The full score is 5 points. The higher the score, the more ideal the indicator is, and the average value is taken. The color is described, including "light yellow", "golden", and "burnt yellow". After testing each sample, the evaluator needs to rinse his mouth before testing the next sample. The samples used for the test are Gastrodia elata chips within three days after preparation and are stored in a sealed and dry environment. The experimental results are shown in Table 1.

[0079] Table 1: Sensory evaluation results

[0080]

[0081]

[0082] It can be seen from the experimental data in the above table that the Gastrodia elata chips prepared by process 1-process 3 of this scheme have a good taste, golden color and ideal crispness. The baking time of comparative example 6 is too long and the temperature is too high, causing its color to turn brown, affecting its taste. The baking time of comparative example 7 is shorter and the temperature is lower, resulting in its color not being golden yellow and the taste being unsatisfactory. Comparative example 1 does not use pectinase to treat the Gastrodia elata chips, and the crispness and taste of the Gastrodia elata chips product are not greatly affected. Inventor. Comparative example 8 replaces pectinase with α-amylase, and the crispness and taste of the Gastrodia elata chips product are not greatly affected. Comparative examples 2-5 use different types of crispness agents, which affect the crispness and taste of the Gastrodia elata chips product to a certain extent. Therefore, the crispness agent combination of this scheme is the optimal combination for Gastrodia elata chips, namely: calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4-5:4-5:1-3:0.1-0.3.

[0083] Experimental Example 2: Effective ingredient testing

[0084] The Gastrodia elata crispy slices obtained by the above process (all made from the same batch of fresh Gastrodia elata, the origin of fresh Gastrodia elata is the same, and there is no significant difference in the total content of gastrodin and p-hydroxybenzyl alcohol between different tubers of fresh Gastrodia elata) were tested for effective ingredients. Three samples (products prepared from three batches) were selected for each process or comparison process for testing. The detection method can be found in the content determination section of Gastrodia elata in the Chinese Pharmacopoeia.

[0085] The specific conditions of HPLC are as follows: octadecylsilane bonded silica gel is used as filler; acetonitrile-0.05% phosphoric acid solution (3:97) is used as mobile phase; and the detection wavelength is 220 nm.

[0086] The preparation method of the reference solution is as follows: take appropriate amounts of gastrodin reference substance and p-hydroxybenzyl alcohol reference substance, accurately weigh them, add acetonitrile-water (3:97) mixed solution to make a mixed solution containing 50 μg of gastrodin and 25 μg of p-hydroxybenzyl alcohol per 1 ml.

[0087] The preparation method of the test solution is as follows: take the Gastrodia elata crisp product and crush it through a No. 3 sieve, take about 2g of each sample, accurately weigh it, put it in a stoppered conical bottle, accurately add 50ml of dilute ethanol, weigh it, ultrasonically treat it (power 120W, frequency 40kHz) for 30min, let it cool, weigh it again, make up the lost weight with dilute ethanol, filter it, accurately measure 10ml of the filtrate, concentrate it to nearly dryness without alcohol taste, add acetonitrile-water (3:97) mixed solution to dissolve the residue, transfer it to a 25ml volumetric bottle, dilute it to the scale with acetonitrile-water (3:97) mixed solution, shake it well, filter it, take the filtrate, and get it. The Gastrodia elata tuber powder is first dried at a constant temperature of 50℃ to constant weight, and then crushed to obtain it.

[0088] The determination method is as follows: 5 μl of the reference solution and the test solution are accurately taken, injected into the liquid chromatograph, and determined. The test results are shown in Table 2. Gastrodin (C 13 H 18 The total amount of gastrodin (C7H8O7) and p-hydroxybenzyl alcohol (C7H8O2) was calculated based on the mass fraction of the two substances in the dry product. The "total content" in the table refers to the total content of gastrodin and p-hydroxybenzyl alcohol (total mass of gastrodin + p-hydroxybenzyl alcohol / mass of gastrodia crisps × 100%).

[0089] Table 2: Detection results of gastrodin and p-hydroxybenzyl alcohol (* compared with process 1, t-test, p < 0.05;)

[0090]

[0091] The content of gastrodin and p-hydroxybenzyl alcohol in the gastrodia crisps in process 1 can reach. The crispness-maintaining agent in comparative example 2 is only composed of calcium chloride and sodium carboxymethyl cellulose. In addition to the negative impact on its crispness-maintaining effect, it also causes the content of gastrodin and p-hydroxybenzyl alcohol in the product to decrease to a certain extent. The inventor analyzed the reason because the sorbitol and arginine added in the crispness-maintaining agent have a certain protective effect on gastrodin and p-hydroxybenzyl alcohol. Comparative example 3 adds lactose on the basis of comparative example 2, but its improvement on the crispness-maintaining effect is not sufficient, and the protective effect on gastrodin and p-hydroxybenzyl alcohol is limited. In comparative examples 4 and 5, equal amounts of sorbitol and arginine are added respectively, and compared with process 1 (adding sorbitol and arginine at the same time and the total amount is consistent), the protective effect of sorbitol and arginine alone on gastrodin and p-hydroxybenzyl alcohol is not obvious. However, when sorbitol and arginine are used in combination, when the total amount is consistent, the gastrodin and p-hydroxybenzyl alcohol content in the gastrodia crisps product in process 1 are the highest, which shows that the protective effect of sorbitol and arginine used in combination on the two active ingredients is the most ideal. In general, when two substances are used in combination, when the total amount is consistent, the effect of superimposed use should be between the effects of using them separately. However, in the present technical scheme, the effect of the combined use of the two substances, when the total amount is consistent, due to the effect of using them separately, this shows that sorbitol and arginine have produced a synergistic effect in protecting gastrodin and p-hydroxybenzyl alcohol from being broken during the processing, that is, an unexpected technical effect is obtained. The combination of sorbitol and arginine has the effect of an active ingredient protective agent in addition to the effect of a crisp retainer.

[0092] Comparative Example 1 did not undergo the step of pectinase hydrolysis, resulting in a decrease in the content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata chips. Although the use of pectinase has no significant effect on the crispness and taste of the Gastrodia elata chips, if pectinase is not used, the content of the effective substances in the Gastrodia elata chips will be affected. The inventor analyzed that the reason may be that pectinase decomposes part of the pectin components in the plant cell walls, which helps the protective components such as sorbitol and arginine to enter the interior of the Gastrodia elata chips and play a better protective role. If the amount of pectinase is too high or the hydrolysis time is too long, the crispness of the Gastrodia elata chips will be unsatisfactory. The 0.2-0.5% pectinase hydrolysis for 0.5-1h used in this scheme is the optimal hydrolysis condition. Comparative Example 8 replaces pectinase with alpha-amylase in equal amounts, which also causes the content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata chips to decrease to a certain extent. The inventors analyzed that the reason may be that the decomposition of starch substances does not significantly help the protective ingredients such as sorbitol and arginine to enter the interior of the Gastrodia elata tablets, so α-amylase is not suitable for the enzymatic hydrolysis process.

[0093] The above is only an embodiment of the present invention, and the common knowledge such as the known specific structure and characteristics in the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing Gastrodia elata crisp slices, characterized in that: The method includes the following steps: S1: Slice fresh Gastrodia elata, and then blanch and inactivate enzymes to obtain enzyme-inactivated Gastrodia elata slices; S2: using a pectinase solution to enzymatically treat the enzyme-inactivated Tianma slices, and then rinsing and washing to obtain the enzymatically hydrolyzed Tianma slices; S3: soaking the enzymatically hydrolyzed Tianma slices in a crispness-preserving agent solution, and then rinsing and washing to obtain the crispness-preserving Tianma slices; The brittle agent solution contains a brittle agent composition; the brittle agent composition includes calcium chloride, sorbitol, arginine and sodium carboxymethyl cellulose in a mass ratio of 4-5:4-5:1-3:0.1-0.3; S4: soaking the Gastrodia elata slices after the crispness preservation treatment in a flavor substance solution to obtain flavored Gastrodia elata slices; The flavor substance solution includes pepper powder, Sichuan pepper powder, cumin powder, salt, thirteen spices, white sugar, sesame oil and water; S5: The flavored Gastrodia slices are baked to obtain Gastrodia crispy slices.

2. The method for preparing a Gastrodia elata crisp slice according to claim 1, characterized in that: In S1, the thickness of the fresh Gastrodia elata slices is 2-4 mm; the blanching and enzyme inactivation time is 15-30 seconds, and after blanching and enzyme inactivation, the slices are soaked in cold water, and then the water is drained to obtain enzyme-inactivated Gastrodia elata slices.

3. The method for preparing a Gastrodia elata crisp slice according to claim 1, characterized in that: In S2, the concentration of pectinase in the pectinase solution is 0.2-0.5%; the conditions of enzymatic treatment are: 37° C., pH 6.6-7.5, and enzymatic treatment for 0.5-1 h.

4. The method for preparing a Gastrodia elata crisp slice according to claim 1, characterized in that: In S3, the conditions for soaking the enzymatically hydrolyzed Gastrodia slices in the crispness-preserving agent solution are 20-30° C. for 8-10 hours.

5. The method for preparing a Gastrodia elata crisp slice according to claim 1, characterized in that: In S3, the content of the brittle agent composition in the brittle agent solution is 3-5%.

6. The method for preparing gastrodia elata crisp slices according to claim 1, characterized in that: In S4, the flavor substance solution is soaked in the Gastrodia elata slices after the crispness preservation treatment at 20-30° C. for 2-3 hours.

7. The method for preparing gastrodia elata crisp slices according to claim 1, characterized in that: In S4, the flavor substance solution is composed of 1-2 parts of pepper powder, 0.5-1 parts of Sichuan pepper powder, 0.1-0.3 parts of cumin powder, 0.3-0.5 parts of salt, 0.1-0.3 parts of thirteen spices, 1-2 parts of white sugar, 0.5-1 parts of sesame oil and 7-9 parts of water, in parts by weight.

8. The method for preparing gastrodia elata crisp slices according to claim 7, characterized in that: In S5, the baking method is: placing the flavored Gastrodia slices in a 55-65°C oven for 0.5-1h, and then baking in a 100-120°C oven for 1.5-2h to obtain Gastrodia crisp slices.

9. Gastrodia elata crisp slices obtained according to the method for preparing Gastrodia elata crisp slices according to any one of claims 1 to 8.

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