Gastrodia elata acid-heat combined processing method and system

Abstract

The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a gastrodia elata acid-heat combined processing method and system. The method comprises the following steps: carrying out short-time blanching softening and steam pretreatment on fresh gastrodia elata slices, carrying out subacid-enzyme addition combined ultrasonic protection secondary pretreatment, and carrying out exogenous pretreatment combined protection microwave segmented humidity control drying, so as to obtain the dried gastrodia elata slices. According to the method, the gastrodia elata processing procedure is precisely regulated and controlled, so that directional conversion and enrichment of gastrodin are successfully realized. The method has the characteristics of simplicity, convenience, short drying time, low energy consumption, high production efficiency and stable and controllable gastrodia elata quality, and is more suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, specifically relating to a method and system for processing Gastrodia elata using a combination of acid and heat. Background Technology

[0002] Gastrodia elata, a traditional Chinese medicinal herb, has been used for over two thousand years. It possesses the effects of calming wind and stopping spasms, suppressing liver yang, and dispelling wind and unblocking the meridians. It is primarily used to treat internal liver wind, epilepsy, convulsions, dizziness, headache, numbness of limbs, hemiplegia, and rheumatic pain. In November 2023, Gastrodia elata was officially included in the "List of Substances that are Traditionally Both Food and Chinese Medicinal Herbs".

[0003] The core of Gastrodia elata's edible and medicinal effects lies in phenolic substances such as gastrodin. Increasing the gastrodin content in Gastrodia elata is beneficial for improving the controllability of its quality, increasing resource utilization, and developing high-value-added products, thus promoting the extension of the Gastrodia elata industry from deep processing to the biopharmaceutical field. However, traditional steaming and drying processes have significant drawbacks: 1) Although high-temperature treatment (such as steaming, boiling, and drying) can inhibit hydrolytic enzyme activity and temporarily retain phenolic substances through the "enzyme-killing and glycoside-preserving" mechanism, continuous high-temperature exposure easily triggers the thermosensitive degradation of gastrodin, resulting in unstable gastrodin structure and large fluctuations in content in the product, seriously affecting the edible and medicinal efficacy of Gastrodia elata. 2) Traditional processes rely on empirical parameters, making it difficult to achieve precise control of the metabolic flow of phenolic substances in Gastrodia elata, which restricts the standardized production of high-quality Gastrodia elata and the output of its active ingredients.

[0004] Some patent documents report on methods for processing Gastrodia elata. For example, patent CN105596790A discloses a method for processing Gastrodia elata, including: 1) Harvesting: Selecting Gastrodia elata that has stopped growing in late autumn or early winter, avoiding damage to the Gastrodia elata during harvesting; 2) Processing: Washing the harvested Gastrodia elata with clean water, placing it in a steamer and steaming for 8-15 minutes, removing it, letting it cool slightly, slicing it, and drying it at a low temperature in the open. Another example is patent CN110478438A, which discloses a method for drying Gastrodia elata slices, including: harvesting newly grown Gastrodia elata of the current year after late autumn when it enters dormancy, selecting Gastrodia elata of uniform shape and appropriate size; washing the outer skin of the selected Gastrodia elata and removing the roots from the outer skin; slicing the pre-treated Gastrodia elata to a fixed width, soaking it in honey, and drying it to obtain Gastrodia elata slices. This invention adds honey during the processing of Gastrodia elata, making it unsuitable for diabetic patients, patients with cirrhosis, and people who need to lower their blood sugar.

[0005] Therefore, in order to achieve the targeted conversion and enrichment of gastrodin, it is necessary to conduct in-depth research on the processing technology of Gastrodia elata. Summary of the Invention

[0006] In view of this, the present invention proposes a method and system for the combined acid-heat processing of Gastrodia elata. This invention achieves the directional conversion and enrichment of gastrodin by precisely controlling the processing steps of Gastrodia elata, including short-time blanching and softening, steam pretreatment, secondary pretreatment with micro-acid-enzyme combined with ultrasonic protection, and microwave segmented controlled-humidity drying. This improves the controllability and stability of Gastrodia elata quality and is beneficial for the development of high-value products from Gastrodia elata.

[0007] One of the objectives of this invention is to provide a method for processing Gastrodia elata using a combination of acid and heat.

[0008] To achieve the above objectives, the present invention adopts the following technical solution:

[0009] A method for processing Gastrodia elata using a combination of acid and heat treatment includes the following steps:

[0010] (1) Briefly blanch and soften fresh Gastrodia elata slices and pre-treat them with steam;

[0011] (2) The gastrodia elata slices processed in step (1) were subjected to a second pretreatment of micro-acid-enzyme combined with ultrasonic protection;

[0012] (3) The gastrodia elata slices processed in step (2) are subjected to exogenous pretreatment combined with protection microwave segmented humidity control drying to obtain dried gastrodia elata.

[0013] Preferably, in step (1), the short-time blanching softening involves quickly blanching the Gastrodia elata slices in boiling water for 30 seconds to 2 minutes; the steam pretreatment time is 5 to 15 minutes.

[0014] As a preferred method, the blanching time in step (1) is 30 seconds to 1 minute.

[0015] As a more preferred embodiment, the steam pretreatment time in step (1) is 10 min.

[0016] Preferably, in step (1), the thickness of the Gastrodia elata slice is 2-5 mm, more preferably 2 mm.

[0017] Preferably, in step (2), the microacid-enzyme combined with ultrasonic protection secondary pretreatment includes:

[0018] 1) Spray acidic buffer solution onto the surface of the Gastrodia elata slices;

[0019] 2) Spray the acid-treated Gastrodia elata slices with a mixture of catalase, peroxidase and ascorbic acid peroxide enzymes;

[0020] 3) The gastrodia elata slices treated with acid and enzyme are vacuum-treated and then subjected to low-temperature ultrasonic treatment.

[0021] Preferably, in step 1), the pH value is 4-6; the acidic buffer solution includes an acetate-sodium acetate buffer solution.

[0022] More preferably, in step 1), the pH value is 5-6;

[0023] Preferably, in step 1), the acidic buffer solution is sprayed 2-3 times.

[0024] Preferably, in step 2), the ratio of catalase, peroxidase and ascorbic acid peroxide in the enzyme mixture is 1-1.5:1-2:1-2, the enzyme activity is 100-500 U / L, and the spraying amount is 15-50 mL / Kg of fresh Gastrodia elata.

[0025] As a more preferred embodiment, in step 2), the ratio of catalase, peroxidase and ascorbic acid peroxide in the enzyme mixture is 1:1-2:1-2, the enzyme activity is 100-200 U / L, and the spraying amount is 15-20 mL / Kg of fresh Gastrodia elata.

[0026] Preferably, in step 3), the power of the low-temperature ultrasonic treatment is 60-120kW, the temperature is 40-60℃, and the time is 10-30min.

[0027] As a more preferred embodiment, in step 3), the power of the low-temperature ultrasonic treatment is 60-100kw.

[0028] As a more preferred embodiment, in step 3), the low-temperature ultrasonic treatment time is 10-15 min.

[0029] Preferably, in step (3), the external pretreatment combined with the protection of microwave segmented humidity control drying includes:

[0030] 1) Dry the slices of Gastrodia elata for 5-10 minutes under vacuum conditions of 0.035-0.075MPa and microwave power of 0.1-0.5kW, so that the moisture content of the slices is between 40-50%.

[0031] 2) Dry the slices for 4-10 minutes under vacuum conditions of 0.075-0.085MPa and microwave power of 0.5-1kW to reduce the final moisture content of the slices to less than 12%.

[0032] Preferably, the external pretreatment combined with the protection microwave segmented humidity control drying is carried out in a vacuum microwave dryer.

[0033] More preferably, in step (3), the external pretreatment combined with the protection of microwave segmented humidity control drying includes:

[0034] 1) Dry the Gastrodia elata slices for 6-10 minutes under vacuum conditions of 0.035MPa and microwave power of 0.3-0.4kW to achieve a moisture content of 40-50%.

[0035] 2) Dry the slices under vacuum conditions of 0.085 MPa and microwave power of 0.8-0.85 kW for 6-8 minutes to reduce the final moisture content of the slices to less than 12%.

[0036] As a preferred embodiment, the method specifically includes the following steps:

[0037] (1) Short-time blanching and softening combined with steam pretreatment

[0038] Blanch fresh Gastrodia elata slices quickly in boiling water for 30 seconds to 1 minute, then steam the blanched slices for 10 minutes.

[0039] (2) Secondary pretreatment with microacid-enzyme addition and ultrasonic protection

[0040] Spray the surface of the gastrodia elata slices treated in step (1) with an acetate-sodium acetate buffer solution to maintain the pH value of the gastrodia elata slices at 5-6; then spray the acid-treated gastrodia elata slices with an enzyme mixture; after vacuum treatment of the acid- and enzyme-treated gastrodia elata slices, perform low-temperature ultrasonic treatment; the ratio of catalase, peroxidase and ascorbic acid peroxide in the enzyme mixture is 1:1-2:1-2, the enzyme activity is 100-200U / L, and the spraying amount is 15-20mL / Kg fresh gastrodia elata; the power of the low-temperature ultrasonic treatment is 60-100kw, the temperature is 40-60℃, and the time is 10-15min;

[0041] (3) External pretreatment combined with protection and microwave segmented humidity control drying

[0042] The gastrodia elata slices processed in step (2) are placed in a vacuum microwave dryer and dried for 6-10 minutes under a vacuum of 0.035 MPa and a microwave power of 0.3-0.4 kW, so that the moisture content of the gastrodia elata slices is between 40 and 50%. They are then dried for 6-8 minutes under a vacuum of 0.085 MPa and a microwave power of 0.8-0.85 kW, so that the final moisture content of the gastrodia elata slices is less than 12%, thus obtaining dried gastrodia elata.

[0043] The second objective of this invention is to provide a system for processing Gastrodia elata based on the aforementioned method.

[0044] To achieve the above objectives, the present invention adopts the following technical solution:

[0045] A system for processing Gastrodia elata using the aforementioned method includes:

[0046] The blanching unit is used to briefly blanch and soften fresh Gastrodia elata slices;

[0047] A steam heating unit is used to pre-treat the blanched Gastrodia elata slices with steam.

[0048] First spraying unit: used for acid treatment of Gastrodia elata slices after steam pretreatment;

[0049] The second spraying unit is used for enzyme treatment of the gastrodia elata slices after slight acid treatment;

[0050] The vacuum processing unit is used to vacuum process the gastrodia elata slices after acid and enzyme treatment;

[0051] The ultrasonic processing unit is used to perform low-temperature ultrasonic processing on the gastrodia elata slices after vacuuming.

[0052] The vacuum microwave drying unit is used to perform exogenous pretreatment combined with protection microwave segmented humidity-controlled drying on Gastrodia elata slices after low-temperature ultrasonic treatment.

[0053] The blanching unit, the steam heating unit, the first spraying unit, the second spraying unit, the vacuum treatment unit, the ultrasonic treatment unit, and the vacuum microwave drying unit are connected in sequence.

[0054] Preferably, the system further includes a control unit for coordinating the operation and parameter control of each unit.

[0055] Preferably, the system control unit is connected to the blanching unit, the steam heating unit, the first spraying unit, the second spraying unit, the vacuum treatment unit, the ultrasonic treatment unit, and the vacuum microwave drying unit.

[0056] The beneficial effects of this invention are as follows:

[0057] 1. This invention achieves high efficiency and precision in the preheating treatment of Gastrodia elata through a combination of short-time blanching softening and steam treatment. The synergistic effect of "short-time blanching softening" and "steam softening" shortens the total pretreatment time, improves efficiency compared to single treatment methods, and reduces energy consumption. Through a graded complementary treatment of "rapid softening - gentle and continuous softening," the retention rate of gastrodin is improved compared to traditional methods, achieving a synergistic compatibility between enzyme inactivation and active ingredient retention.

[0058] 2. This invention utilizes a multi-level protection system with a triple barrier of "micro-acid-complex enzyme-vacuum" to reduce the degradation and loss of gastrodin's active ingredients, achieving precise preservation of gastrodin. Simultaneously, this method promotes the directional conversion of barisonisides into gastrodin, thereby significantly increasing the gastrodin content.

[0059] 3. This invention combines "exogenous assisted pretreatment" with "microwave segmented humidity control" to achieve a synergistic effect of protecting the active ingredients of gastrodin and efficiently drying gastrodia slices, reducing the quality loss of gastrodia during processing, shortening the drying time, and improving processing efficiency.

[0060] 4. The process conditions provided by this invention can increase the gastrodin content in Gastrodia elata by 1.4-2.5 times. Under the set process conditions, the gastrodin content in Gastrodia elata is increased by 2.5 times and 1.8 times compared with the traditional steaming-hot air drying and traditional steaming-microwave drying processes, respectively.

[0061] 5. This invention processes Gastrodia elata through short-time blanching and softening, steam pretreatment, combined with micro-acid-enzyme combined with ultrasonic protection secondary pretreatment, and microwave segmented humidity-controlled drying. It features simple and convenient processing, short drying time, low energy consumption, high production efficiency, and stable and controllable quality of Gastrodia elata, making it suitable for large-scale industrial production. Attached Figure Description

[0062] Figure 1 The graph shows the results of testing the effects of short-time blanching alone, steam softening alone, and a combination of short-time blanching and steam softening on the gastrodin content.

[0063] Figure 2 The graph shows the detection results of the effects of treatments on gastrodin under the following conditions: only slightly acidic environment, only exogenous enzyme addition, only ultrasound, and "combined treatment of slightly acidic environment, enzyme addition, and ultrasound".

[0064] Figure 3 The graph shows the results of testing the effects of conventional hot air drying, conventional microwave drying, exogenous-assisted drying + conventional hot air drying, exogenous-assisted drying + conventional microwave drying, and exogenous-assisted drying + microwave segmented humidity-controlled drying on gastrodin.

[0065] Figure 4 Diagram of the processing system for Gastrodia elata. Detailed Implementation

[0066] The technical solution of the present invention will be described more clearly and completely below with reference to specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Therefore, based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present invention.

[0067] This invention provides a gastrodia elata processing system, which includes:

[0068] The blanching unit is used to briefly blanch and soften fresh Gastrodia elata slices;

[0069] A steam heating unit is used to pre-treat the blanched Gastrodia elata slices with steam.

[0070] First spraying unit: used for acid treatment of Gastrodia elata slices after steam pretreatment;

[0071] The second spraying unit is used for enzyme treatment of the gastrodia elata slices after slight acid treatment;

[0072] The vacuum processing unit is used to vacuum process the gastrodia elata slices after acid and enzyme treatment;

[0073] The ultrasonic processing unit is used to perform low-temperature ultrasonic processing on the gastrodia elata slices after vacuuming.

[0074] The vacuum microwave drying unit is used to perform exogenous pretreatment combined with protection microwave segmented humidity-controlled drying on Gastrodia elata slices after low-temperature ultrasonic treatment.

[0075] The blanching unit, steam heating unit, first spraying unit, second spraying unit, vacuum treatment unit, ultrasonic treatment unit, and vacuum microwave drying unit are connected in sequence, as detailed below. Figure 4 .

[0076] In some embodiments, the system may further include a control unit for coordinating the operation and parameter control of each unit; the system control unit is connected to the blanching unit, the steam heating unit, the first spraying unit, the second spraying unit, the vacuum treatment unit, the ultrasonic treatment unit, and the vacuum microwave drying unit, respectively.

[0077] Example 1

[0078] A method for processing Gastrodia elata using acidic heat treatment includes the following steps:

[0079] (1) Short-time blanching and softening combined with steam pretreatment

[0080] Fresh Gastrodia elata is cut into slices 2-5 mm thick and quickly blanched in boiling water for 30 seconds to 2 minutes to soften the tissue structure of the slices. Then, the slices are continuously treated with steam for 5-15 minutes.

[0081] (2) Secondary pretreatment with microacid-enzyme addition and ultrasonic protection

[0082] Spray the surface of the treated Gastrodia elata slices evenly with an acetate-sodium acetate buffer solution (pH 4-6) 2-3 times to maintain the pH value of the entire Gastrodia elata slice between 4 and 6; then spray it with a mixture of catalase, peroxidase, and ascorbic acid peroxidase (1-1.5:1-2:1-2, 100-500 U / L, spraying amount 15-50 mL / Kg fresh Gastrodia elata); place the acid- and enzyme-treated Gastrodia elata slices in a cooking bag for vacuum treatment, and then perform low-temperature ultrasonic treatment (power 60-120kW, temperature 40-60℃, 10-30min).

[0083] (3) External pretreatment combined with protection and microwave segmented humidity control drying

[0084] After removing the steaming bag, take out the Gastrodia elata slices and place them in a vacuum microwave dryer. First, dry them for 5-10 minutes under a vacuum of 0.035-0.075 MPa and a microwave power of 0.1-0.5 kW, so that the moisture content of the Gastrodia elata slices is between 40-50%. Then, dry them for another 4-10 minutes under a vacuum of 0.075-0.085 MPa and a microwave power of 0.5-1 kW, so that the final moisture content of the Gastrodia elata slices is less than 12%. The gastrodin content in the dried Gastrodia elata prepared by this method is increased by 1.4-2.5 times, which can better exert its edible and medicinal effects.

[0085] Example 2. Short-time blanching softening and steam co-treatment

[0086] 1. Experimental conditions

[0087] Fresh Gastrodia elata (2mm) was subjected to three treatments: short-term blanching for softening (2min), steaming for softening (30min), and a combination of short-term blanching and steaming (1min + 10min). It was then subjected to a second pretreatment (pH 6) with a combination of microacid-enzyme combined with ultrasonic protection, during which a mixture of catalase, peroxidase, and ascorbate peroxidase (1:1:1, 100U / L, 15mL / Kg) was sprayed onto the mixture. Vacuum treatment followed by low-temperature ultrasonic treatment (60kW, 40℃, 15min). Finally, it was placed in a vacuum microwave dryer and dried for 10min at a vacuum of 0.035MPa and a microwave power of 0.3kW; a further drying was performed at a vacuum of 0.085MPa and a microwave power of 0.8kW for 6min, before extraction and analysis.

[0088] 2. Results and Discussion

[0089] like Figure 1 As shown, the combination of short-time blanching and steam softening resulted in a higher gastrodin content compared to either short-time blanching or steam softening alone.

[0090] By combining short-time blanching softening with steam treatment, the preheating process of Gastrodia elata can be made more efficient and precise. Specifically, short-time blanching can rapidly inactivate oxidases and hydrolases (such as glycoside degrading enzymes and phenolic glycoside degrading enzymes) in Gastrodia elata, effectively blocking enzymatic browning and thermal degradation reactions of phenolic glycosides such as gastrodin. At the same time, short-time blanching can cause the tissue structure of Gastrodia elata slices to collapse rapidly, achieving the purpose of softening and promoting the subsequent steam penetration efficiency. Steam treatment can further inactivate residual enzymes, reduce the risk of enzymatic hydrolysis, and increase the porosity of Gastrodia elata tissue through the continuous degradation of cell wall components (such as pectin and hemicellulose) and Gastrodia elata starch. This not only significantly improves the penetration efficiency of subsequent slightly acidic solutions and antioxidant enzymes, but also accelerates the moisture diffusion coefficient and heat transfer rate during the drying process. The synergistic effect of the two processes shortens the total pretreatment time, improves efficiency compared to single treatment, and reduces energy consumption. Through the complementary treatment of "rapid softening-mild and continuous" stages, the retention rate of gastrodin is improved compared to traditional methods, achieving synergistic compatibility between enzyme inactivation and active ingredient retention.

[0091] Example 3. Microacid-Enzyme Combined Ultrasonic Protection Secondary Pretreatment

[0092] 1. Experimental conditions

[0093] ① Slightly acidic environment only: pH 5. ② Exogenous enzyme addition only: a mixture of catalase, peroxidase, and ascorbate peroxidase (1:1:1, 100 U / L, spraying rate 15 mL / Kg). ③ Ultrasound only (60 kW power, 45 ℃, 10 min). ④ "Microacid-Enzyme-Ultrasound Combined" Treatment: Fresh Gastrodia elata (2mm) was briefly blanched and softened, then steamed (30s + 10min); followed by a second pretreatment with microacid-enzyme combined ultrasound protection (pH 5), into which a mixture of catalase, peroxidase, and ascorbic acid peroxidase (1:1:1, 100U / L, 15mL / Kg) was sprayed; vacuum treatment followed by low-temperature ultrasound treatment (60kW power, 45℃, 10min); finally, it was placed in a vacuum microwave dryer at a vacuum of 0.035MPa, microwave power of 0.3kW, and drying time of 10min; further drying was performed at a vacuum of 0.085MPa, microwave power of 0.8kW, and drying time of 6min, before extraction and determination.

[0094] 2. Results and Discussion

[0095] like Figure 2As shown, compared with treatments involving only a slightly acidic environment, only exogenous enzyme addition, or only ultrasound treatment, the "slightly acid-enzyme-ultrasound combined" treatment yielded a higher content of gastrodin. The reasons are as follows: ① The effect of the slightly acidic environment: Weakly acidic conditions can improve the microenvironment of gastrodin, inhibiting its degradation. Simultaneously, slightly acidic conditions can promote the dissociation of gastrodin tissue, reducing cell wall adhesion and providing channels for subsequent antioxidant enzyme molecule penetration. This slightly acidic environment, in synergy with subsequent heat treatment, can directionally destroy the gastrodin tissue and cell wall network without triggering the cleavage of gastrodin phenolic structures, and can also promote the directional conversion of gastrodin barisonin compounds into gastrodin. ② The effect of the antioxidant enzyme complex system: The antioxidant complex enzyme can increase the activation energy of gastrodin's thermal degradation in gastrodin, forming a "pH-enzyme activity" bistable system with the slightly acidic environment, delaying the oxidative degradation reaction of gastrodin's active ingredients. The subsequent ultrasonic cavitation effect can drive enzyme molecules to rapidly penetrate the gastrodin epidermis, increasing the penetration depth and improving efficiency compared to natural diffusion. ③ Vacuum oxidation inhibition: Vacuum treatment can reduce the oxidative degradation of gastrodin active substances during heating and prevent browning, thus providing stronger protection for gastrodin. ④ Suitable temperature ultrasonic coupling: This temperature range allows the acid / enzyme system to function better, increases the diffusion coefficient, and avoids the inactivation of antioxidant enzymes caused by high temperature; ultrasonic action can also deconstruct the interaction network of gastrodin cell wall, polysaccharide, starch, and protein, and inhibit the formation of gastrodin degradation by-products. The "micro-acid-enzyme-vacuum-micro-heat" quadruple system forms a powerful synergistic effect through multiple mechanisms: pH regulation, oxidation inhibition, and thermodynamic optimization.

[0096] Example 3. External pretreatment combined with protection microwave segmented humidity control drying.

[0097] 1. Experimental conditions

[0098] Fresh Gastrodia elata (2mm) was subjected to separate steaming (30min), short-term blanching softening combined with steaming (30s+10min), and then a second pretreatment with micro-acid-enzyme combined with ultrasonic protection (pH 6). A mixture of catalase, peroxidase, and ascorbic acid peroxidase (1:2:2, 200U / L, 20mL / Kg) was sprayed into the mixture. Vacuum treatment followed by low-temperature ultrasonic treatment (100kW, 60℃, 15min). Finally, the samples were subjected to conventional hot air drying (60℃), conventional microwave drying (0.085MPa vacuum, 0.8kW microwave power), and microwave segmented humidity-controlled drying (0.035MPa vacuum, 0.4kW microwave power, 6min; further drying at 0.085MPa vacuum, 0.85kW microwave power, 8min) before extraction and analysis.

[0099] 2. Results and Discussion

[0100] like Figure 3As shown, compared with conventional hot air drying, conventional microwave drying, exogenous-assisted + conventional hot air drying, and exogenous-assisted + conventional microwave drying, the gastrodin content obtained by exogenous-assisted + microwave segmented humidity-controlled drying is higher.

[0101] By constructing a three-in-one technical system of "micro-acidic environment - antioxidant enzyme - microwave gradient humidity control," a dynamic balance can be achieved between the protection of gastrodin active ingredients and the efficient drying of Gastrodin slices. A pH 4-6 micro-acidic system and compound enzyme preparation are introduced before drying to protect gastrodin through multiple mechanisms. Finally, a two-stage microwave humidity control drying process of "high humidity start-up - gradient humidity reduction" is adopted. High humidity start-up in the early and middle stages of drying achieves gentle heating, maintaining a high humidity level to prevent structural changes in gastrodin due to rapid water loss and to avoid rapid collapse of the Gastrodin slice structure. In the later stage of drying, the microwave power is increased during the gradient humidity reduction stage, combined with a higher vacuum, to increase the water evaporation rate while inhibiting gastrodin degradation. Through the synergistic effect of "pretreatment protection - dynamic process control," the contradiction of "promoting hydrolysis - preserving structure" in traditional Gastrodin processing is overcome, increasing the gastrodin content and providing a new method for precise processing of Gastrodin.

Claims

1. A method for processing Gastrodia elata using a combination of acid and heat, characterized in that, Includes the following steps: (1) Briefly blanch and soften fresh Gastrodia elata slices and pre-treat them with steam; (2) The gastrodia elata slices processed in step (1) were subjected to a second pretreatment of micro-acid-enzyme combined with ultrasonic protection; (3) The gastrodia elata slices processed in step (2) are subjected to exogenous pretreatment combined with protection microwave segmented humidity control drying to obtain dried gastrodia elata.

2. The method according to claim 1, characterized in that, In step (1), the short-time blanching softening involves quickly blanching the Gastrodia elata slices in boiling water for 30 seconds to 2 minutes; the steam pretreatment time is 5 to 15 minutes.

3. The method according to claim 1, characterized in that, In step (1), the thickness of the Gastrodia elata slice is 2-5 mm.

4. The method according to claim 1, characterized in that, In step (2), the secondary pretreatment involving microacid-enzyme addition combined with ultrasonic protection includes: 1) Spray acidic buffer solution onto the surface of the Gastrodia elata slices; 2) Spray the acid-treated Gastrodia elata slices with a mixture of catalase, peroxidase and ascorbic acid peroxide enzymes; 3) The gastrodia elata slices treated with acid and enzyme are vacuum-treated and then subjected to low-temperature ultrasonic treatment.

5. The method according to claim 4, characterized in that, In step 1), the pH value is 4-6; the acidic buffer solution includes an acetate-sodium acetate buffer solution.

6. The method according to claim 4, characterized in that, In step 2), the ratio of catalase, peroxidase and ascorbic acid peroxide in the enzyme mixture is 1-1.5:1-2:1-2, the enzyme activity is 100-500 U / L, and the spraying amount is 15-50 mL / Kg of fresh Gastrodia elata.

7. The method according to claim 4, characterized in that, In step 3), the power of the low-temperature ultrasonic treatment is 60-120kW, the temperature is 40-60℃, and the time is 10-30min.

8. The method according to claim 1, characterized in that, In step (3), the external pretreatment combined with protection microwave segmented humidity control drying includes: 1) Dry the slices of Gastrodia elata for 5-10 minutes under vacuum conditions of 0.035-0.075MPa and microwave power of 0.1-0.5kW, so that the moisture content of the slices is between 40-50%. 2) Dry the slices for 4-10 minutes under vacuum conditions of 0.075-0.085MPa and microwave power of 0.5-1kW to reduce the final moisture content of the slices to less than 12%.

9. The method according to claim 1, characterized in that, The method specifically includes the following steps: (1) Short-time blanching and softening combined with steam pretreatment Blanch fresh Gastrodia elata slices quickly in boiling water for 30 seconds to 1 minute, then steam the blanched slices for 10 minutes. (2) Secondary pretreatment with microacid-enzyme addition and ultrasonic protection Spray the surface of the gastrodia elata slices treated in step (1) with an acetate-sodium acetate buffer solution to maintain the pH value of the gastrodia elata slices at 5-6; then spray the acid-treated gastrodia elata slices with an enzyme mixture; after vacuum treatment of the acid- and enzyme-treated gastrodia elata slices, perform low-temperature ultrasonic treatment; the ratio of catalase, peroxidase and ascorbic acid peroxide in the enzyme mixture is 1:1-2:1-2, the enzyme activity is 100-200U / L, and the spraying amount is 15-20mL / Kg fresh gastrodia elata; the power of the low-temperature ultrasonic treatment is 60-100kw, the temperature is 40-60℃, and the time is 10-15min; (3) External pretreatment combined with protection and microwave segmented humidity control drying The gastrodia elata slices processed in step (2) are placed in a vacuum microwave dryer and dried for 6-10 minutes under a vacuum of 0.035 MPa and a microwave power of 0.3-0.4 kW, so that the moisture content of the gastrodia elata slices is between 40 and 50%. They are then dried for 6-8 minutes under a vacuum of 0.085 MPa and a microwave power of 0.8-0.85 kW, so that the final moisture content of the gastrodia elata slices is less than 12%, thus obtaining dried gastrodia elata.

10. A system for processing Gastrodia elata according to any one of claims 1 to 9, characterized in that, include: The blanching unit is used to briefly blanch and soften fresh Gastrodia elata slices; A steam heating unit is used to pre-treat the blanched Gastrodia elata slices with steam. First spraying unit: used for acid treatment of Gastrodia elata slices after steam pretreatment; The second spraying unit is used for enzyme treatment of the gastrodia elata slices after slight acid treatment; The vacuum processing unit is used to vacuum process the gastrodia elata slices after acid and enzyme treatment; The ultrasonic processing unit is used to perform low-temperature ultrasonic processing on the gastrodia elata slices after vacuuming. The vacuum microwave drying unit is used to perform exogenous pretreatment combined with protection microwave segmented humidity-controlled drying on Gastrodia elata slices after low-temperature ultrasonic treatment. The blanching unit, the steam heating unit, the first spraying unit, the second spraying unit, the vacuum treatment unit, the ultrasonic treatment unit, and the vacuum microwave drying unit are connected in sequence.

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