Fresh processing integrated preparation process of gastrodia elata

Abstract

The invention relates to the technical field of gastrodia elata processing, and discloses a fresh gastrodia elata processing integrated preparation process which comprises the following steps: S1, harvesting gastrodia elata; s2, performing pretreatment; s3, performing peeling treatment; s4, performing enzymolysis treatment; and S5, slicing and packaging. The gastrodia elata is harvested in the growth period or the dormancy period of the gastrodia elata, and damage to the gastrodia elata is avoided in the harvesting process. The harvested gastrodia elata is screened and cleaned, the cleaning time is not too long, and after cleaning is finished, the gastrodia elata is dried. And a spraying or gentle stirring mode is adopted for cleaning. The enzymolysis treatment procedure is introduced in the gastrodia elata processing process, operation is easy and convenient, the cost is low, the quality of the gastrodia elata product can be remarkably improved, and the gastrodia elata treated through the technology is excellent in the aspects of effective ingredient retention, appearance, condition, internal quality and the like; and an efficient and economical solution is provided for quality optimization of gastrodia elata products.

Description

Technical Field

[0001] The invention relates to the technical field of gastrodia elata processing, and in particular to an integrated preparation process for fresh gastrodia elata processing. Background Art

[0002] From fresh medicinal materials to medicinal slices, Gastrodia elata needs to go through two steps: processing at the place of origin and preparation of medicinal slices. The processing at the place of origin is completed by the farmers, that is, the Gastrodia elata is dug up between the beginning of winter and before Qingming Festival of the following year, and the sand is washed off, steamed or boiled until thoroughly cooked, and dried. The preparation of medicinal slices is done by the production enterprises, which wash the Gastrodia elata medicinal materials that have been processed at the place of origin, soften them or steam them, cut them into thin slices, and dry them. This processing technology requires Gastrodia elata to go through a complex process of two water softening treatments and then drying from medicinal materials to medicinal slices, and the quality of the Gastrodia elata finally prepared is unsatisfactory and poor.

[0003] To this end, we proposed an integrated preparation process for fresh Gastrodia elata to solve the problem. Summary of the invention

[0004] 1. Technical issues to be resolved In view of the deficiencies in the prior art, the present invention provides an integrated preparation process for fresh Gastrodia elata, which solves the problems in the above-mentioned background technology.

[0005] (II) Technical solution To achieve the above object, the present invention provides the following technical solution: an integrated preparation process for fresh Gastrodia elata, comprising the following steps: S1: harvesting Gastrodia elata; S2: pre-processing; S3: peeling treatment; S4: enzymatic treatment; S5: Slicing and packaging.

[0006] Preferably, the Gastrodia elata is harvested during its growth period or dormancy period, and damage to the Gastrodia elata is avoided during the harvesting process.

[0007] Preferably, the harvested Gastrodia elata is screened and cleaned, wherein the cleaning time should not be too long. After cleaning, the Gastrodia elata is dried.

[0008] Preferably, cleaning is performed by spraying or gentle stirring.

[0009] Preferably, microwave drying equipment is selected for drying treatment, and the power can be set at 1-3 kW / kg, and the drying time is 10-20 minutes.

[0010] Preferably, step S3 adopts the steam peeling method, which is specifically, placing the cleaned gastrodia elata in a steamer in order and turning on the steam cooking. The cooking time is usually controlled at 5 to 10 minutes, during which the steam temperature is strictly controlled to ensure that the gastrodia elata skin is easy to peel off. It should be noted that too high temperature and too long time will cause the effective ingredients inside the gastrodia elata to be damaged. After the gastrodia elata is steamed, it should be taken out quickly and placed in cold water for a short cooling. When the temperature is suitable, the skin layer can be gently rubbed off by hand or tools.

[0011] Preferably, the enzymatic hydrolysis method is to immerse the peeled Gastrodia elata one by one in a carefully prepared enzymatic hydrolysis solution, accurately control the ambient temperature in the range of 40-50°C, and continue the enzymatic hydrolysis for 2-4 hours. During this period, moderate stirring is used to ensure that the enzymatic hydrolysis solution is in full contact with the Gastrodia elata in all directions and without dead ends, ensuring that the enzymatic hydrolysis reaction is carried out efficiently and evenly. After the enzymatic hydrolysis reaction is completed, the Gastrodia elata is promptly taken out of the enzymatic hydrolysis solution and repeatedly rinsed with clean water to ensure that the residual enzymatic hydrolysis solution is thoroughly removed. Subsequently, according to actual production needs, conventional drying methods such as drying and microwave drying are selected to further process the Gastrodia elata.

[0012] Preferably, the dried Gastrodia elata is sliced, and uniform slicing is ensured. After slicing, the Gastrodia elata is packaged, and before packaging, it is filled with nitrogen.

[0013] Preferably, the enzymatic hydrolysate is prepared by dissolving cellulase and pectinase in a certain proportion in a buffer solution with a pH value between 4.5 and 6.0.

[0014] (III) Beneficial effects Compared with the prior art, the present invention provides an integrated preparation process for fresh Gastrodia elata, which has the following beneficial effects: 1. The present invention introduces an enzymatic hydrolysis process during the processing of Gastrodia elata, which is not only simple to operate and low in cost, but also can significantly improve the quality of Gastrodia elata products. The Gastrodia elata treated by this process has excellent performance in terms of effective ingredient retention, appearance and internal quality, etc., providing an efficient and economical solution for the quality optimization of Gastrodia elata products.

[0015] 2. The present invention implements nitrogen filling treatment on Gastrodia elata before packaging, which can effectively reduce the contact between oxygen and Gastrodia elata, significantly inhibit the occurrence of oxidation, and thus greatly extend the shelf life of Gastrodia elata products, ensuring that the product always maintains good quality during the shelf life. DETAILED DESCRIPTION

[0016] The following will combine 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 creative work are within the scope of protection of the present invention. An integrated preparation process for fresh Gastrodia elata processing comprises the following steps: S1: Harvesting Gastrodia elata Choose the right time to harvest Gastrodia elata, generally during its dormant period or late growth period, when the content of its active ingredients is high and it needs to be dug carefully to keep the integrity of Gastrodia elata as much as possible and reduce mechanical damage, because damaged Gastrodia elata is easily infected by microorganisms and deteriorates; S2: Preprocessing Screen the excavated Gastrodia elata to remove impurities, dirt, stones, and diseased, insect-infested, and rotten Gastrodia elata. Rinse the Gastrodia elata quickly with clean water. The washing time should not be too long to avoid the loss of effective ingredients. You can use spraying or gentle stirring to wash away the dirt and debris on the surface, but be careful not to let the Gastrodia elata soak in water for a long time; S3: Peeling The steam peeling method is to place the cleaned gastrodia elata in a steamer in order and start steaming. The steaming time is usually controlled at 5 to 10 minutes, and the steam temperature is strictly controlled during the process to ensure that the gastrodia elata skin is easy to peel off. It should be noted that too high temperature and too long time will cause the effective ingredients inside the gastrodia elata to be destroyed. After the gastrodia elata is steamed, it should be taken out quickly and placed in cold water for a short time to cool. When the temperature is suitable, you can gently rub off its skin with your hands or tools; S4: Enzymatic treatment Immerse the peeled Gastrodia elata one by one in the carefully prepared enzymatic hydrolysis solution, accurately control the ambient temperature in the range of 40-50℃, and continue the enzymatic hydrolysis for 2-4 hours. During this period, moderate stirring is used to ensure that the enzymatic hydrolysis solution is fully in contact with the Gastrodia elata in all directions and without dead ends, ensuring that the enzymatic hydrolysis reaction is carried out efficiently and evenly. After the enzymatic hydrolysis reaction is completed, the Gastrodia elata is promptly taken out of the enzymatic hydrolysis solution and repeatedly rinsed with clean water to ensure that the residual enzymatic hydrolysis solution is thoroughly removed. Subsequently, conventional drying methods such as drying and microwave drying are selected according to actual production needs to further process the Gastrodia elata. The enzymatic solution is prepared by dissolving cellulase and pectinase in a buffer solution with a pH value between 4.5 and 6.0 according to a certain ratio. S5: Slicing and Packaging After drying, the Tianma slices are precisely sliced ​​with the help of a slicer. The slice thickness is usually set at 2 to 4 mm. During the slicing process, the thickness must be uniform to ensure the consistency of product specifications. After slicing, the Tianma slices are carefully screened to remove fragments and parts that do not meet the specifications. Appropriate packaging materials are used to package the Tianma slices, such as plastic composite films and aluminum foil bags with excellent moisture-proof and insect-proof properties. Before formal packaging, the Tianma slices can be nitrogen-filled to reduce the oxidative effects of oxygen on the Tianma, thereby effectively extending its shelf life.

[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. A process for preparing fresh Gastrodia elata by integrating the following steps: The following steps are involved: S1: harvesting Gastrodia elata; S2: pre-processing; S3: peeling treatment; S4: enzymatic treatment; S5: Slicing and packaging.

2. The integrated preparation process for fresh Gastrodia elata according to claim 1, characterized in that: Gastrodia elata is harvested during its growth period or dormancy period, and damage to the Gastrodia elata is avoided during the harvesting process.

3. The integrated preparation process for fresh Gastrodia elata according to claim 2, characterized in that: The harvested Gastrodia elata is screened and cleaned. The cleaning time should not be too long. After cleaning, it is dried.

4. The integrated preparation process for fresh Gastrodia elata according to claim 3, characterized in that: Wash by spraying or with gentle agitation.

5. The integrated preparation process for fresh Gastrodia elata according to claim 4, characterized in that: Choose microwave drying equipment for drying, and the power can be set at 1~3kW / kg, and the drying time is 10~20 minutes.

6. The integrated preparation process for fresh Gastrodia elata according to claim 5, characterized in that: Step S3 adopts a steam peeling method, which specifically includes placing the cleaned Gastrodia elata in a steamer in order and turning on steam cooking; The steaming time is usually controlled at 5 to 10 minutes, during which the steam temperature is strictly controlled to ensure that the outer skin of the Gastrodia elata is easy to peel off. It should be noted that too high temperature and too long time will cause the effective ingredients inside the Gastrodia elata to be destroyed. After the Gastrodia elata is steamed, it should be taken out quickly and placed in cold water for a short time to cool. When the temperature is appropriate, you can gently rub off the skin with your hands or tools.

7. The integrated preparation process for fresh Gastrodia elata according to claim 6, characterized in that: The specific method of enzymatic hydrolysis is to immerse the peeled Gastrodia elata one by one in the carefully prepared enzymatic hydrolysis solution, accurately control the ambient temperature in the range of 40~50℃, and continue the enzymatic hydrolysis for 2~4 hours. During this period, moderate stirring is used to ensure that the enzymatic hydrolysis solution is in full contact with the Gastrodia elata in all directions and without dead ends, ensuring that the enzymatic hydrolysis reaction is efficient and uniform. After the enzymatic hydrolysis reaction is completed, the Gastrodia elata is promptly removed from the enzymatic hydrolysis solution and repeatedly rinsed with clean water to make sure that the residual enzymatic hydrolysis solution is thoroughly removed. Subsequently, according to actual production needs, conventional drying methods such as drying and microwave drying are selected to further process the Gastrodia elata.

8. The integrated preparation process for fresh Gastrodia elata according to claim 7, characterized in that: The dried Gastrodia elata is sliced ​​to ensure uniform slicing. After slicing, it is packaged and filled with nitrogen before packaging.

9. The integrated preparation process for fresh Gastrodia elata according to claim 8, characterized in that: The preparation method of the enzymatic hydrolysate is to dissolve cellulase and pectinase in a buffer solution with a pH value between 4.5 and 6.0 according to a certain ratio to prepare the enzymatic hydrolysate.