Cooking-slicing-drying-fresh-keeping integrated production method of curcuma zedoary

Abstract

The invention discloses a curcuma zedoary cooking-slicing-drying-fresh-keeping integrated production method, and belongs to the technical field of curcuma zedoary processing. The curcuma zedoary processing method comprises the following steps: harvesting curcuma zedoary rhizomes meeting the standard from November to December, performing impurity removal and cleaning pretreatment, cooking the curcuma zedoary rhizomes at 95-103 DEG C for 15-25 minutes, processing the curcuma zedoary rhizomes into slices, ventilating, shading and airing the slices for 1-3 days, and drying the slices at 55-65 DEG C for 2-4 hours to obtain a dry product; and soaking the curcuma zedoary cut flowers in a specific preservative for 15-20 minutes in an environment with the temperature of 2-5 DEG C and the humidity of 65%-75%, draining, ventilating, packaging and refrigerating. The preservative is prepared by step-by-step dissolution, dispersion and mixing. By optimizing processing parameters and innovating a fresh-keeping system, the water content of the dried curcuma zedoary is smaller than or equal to 12%, the cut flower vase fresh-keeping period is longer than or equal to 15 days, active ingredients such as curcumin are effectively reserved, the product quality and commodity value are improved, operation is easy and convenient, and the method is suitable for large-scale application.

Description

Technical Field

[0001] This invention relates to the field of turmeric processing technology, specifically to an integrated production method for turmeric that involves steaming, slicing, drying, and preserving. Background Technology

[0002] Curcuma zedoaria, the dried rhizome of a perennial herb belonging to the genus Curcuma in the ginger family (Zingiberaceae), is an important member of my country's traditional medicinal herb system. Its active ingredients, such as curcumin, turmeric alcohol, and β-elemene, give it clear therapeutic effects in promoting blood circulation, removing blood stasis, regulating qi, and relieving pain, making it widely used in the treatment of conditions such as abdominal masses, blood stasis, and amenorrhea. With the advancement of modern medical research, the application of Curcuma zedoaria has expanded from traditional medicinal slices to health products, cosmetics, and ornamental fields, leading to a continuous increase in market demand. However, the processing and preservation of Curcuma zedoaria have long faced technical bottlenecks, resulting in low retention rates of active ingredients, unstable product quality, and reduced commercial value, becoming a key factor restricting the high-quality development of the industry.

[0003] In the harvesting stage, current techniques largely rely on growers' experience and judgment, lacking scientifically unified harvesting standards and timeframes. Some growers harvest prematurely to seize market share, at which point the turmeric rhizomes are not fully mature, and the accumulation of active ingredients such as curcumin is insufficient. Delayed harvesting, on the other hand, easily leads to rhizome rot and spoilage, increasing losses. Studies have shown that the content of active ingredients in turmeric rhizomes fluctuates significantly with the growth cycle, with November and December being the peak period for active ingredient accumulation.

[0004] Steaming is a core step in the processing of Curcuma zedoaria, and its parameter control is crucial for preserving active ingredients. In traditional processes, steaming temperature and time are often adjusted based on experience, commonly resulting in over-steaming or under-steaming: excessively high temperatures or prolonged times lead to the degradation and loss of heat-sensitive components such as curcumin, significantly reducing efficacy; while insufficient steaming fails to effectively destroy enzyme activity in the rhizomes, easily triggering oxidative browning during subsequent processing, and also makes it difficult to remove microorganisms from the rhizome surface, increasing the risk of mold growth. Furthermore, most processors lack standardized pretreatment procedures before steaming, simply cleaning off the soil without accurately removing rotten parts, leading to impurities contaminating the product and affecting its purity.

[0005] Technical deficiencies in the slicing and drying processes further exacerbate the fluctuations in the quality of Curcuma zedoaria. Regarding slicing, traditional hand slicing or processing with simple equipment easily leads to uneven slice thickness, often with large deviations. This not only affects the consistency of appearance but also causes problems such as the outside being dry while the inside is still damp, or the inside being dry while the outside is charred, during subsequent drying, significantly reducing the product grade. The drying process presents two extremes: simple natural sun-drying is greatly affected by weather, with rainy weather easily causing mold growth on the slices, and the drying cycle is as long as 7-10 days, resulting in low efficiency; while high-temperature drying throughout the process can shorten the time, it damages the structure of active ingredients, leading to low curcumin retention. Existing combined sun-drying and drying processes also lack parameter control standards, failing to achieve the complementary advantages of the two methods.

[0006] In the field of turmeric cut flower preservation, technological gaps are even more pronounced. As the ornamental value of turmeric is increasingly recognized, the demand for its cut flowers in the flower market is growing. However, existing preservation technologies mostly directly adopt general solutions for other flowers, without optimizing for the physiological characteristics of turmeric cut flowers. General preservatives have a single composition, primarily consisting of sucrose and preservatives, lacking systematic regulation of moisture balance and oxidation inhibition. This results in a short vase life for turmeric cut flowers, making them prone to stem rot and petal wilting. Furthermore, the control of temperature and humidity during the preservation process lacks scientific basis, and the synergistic effect of low-temperature environments and preservatives is not fully utilized, further shortening the commercial life of the cut flowers.

[0007] From an overall industry perspective, the processing and preservation of Curcuma zedoaria exhibits a fragmented nature, with disconnected technologies across different stages and a lack of integrated process design. Compared to other Chinese medicinal herbs like Rehmannia glutinosa, which have achieved intelligent processing, Curcuma zedoaria processing remains at a rudimentary stage dominated by experience, lacking a standardized and regulated technical system. Furthermore, the overall lag in packaging and storage techniques for prepared Chinese medicinal herbs makes dried Curcuma zedoaria susceptible to moisture absorption and mold growth during subsequent storage, while the preservation of cut flowers lacks corresponding technical standards and a quality traceability system.

[0008] In summary, existing processing and preservation technologies for Curcuma zedoaria have shortcomings in terms of harvesting time, cooking parameters, slicing precision, drying methods, and preservation systems. These shortcomings result in low retention rates of active ingredients, unstable quality, and short shelf life, failing to meet the demands of modern industries for high-quality Curcuma zedoaria products. Therefore, developing an integrated processing and preservation method with clearly defined parameters, coordinated processes, and the ability to efficiently retain active ingredients and improve product quality has become an urgent need for the development of the Curcuma zedoaria industry. Summary of the Invention

[0009] To address the aforementioned shortcomings, this invention provides an integrated production method for turmeric, encompassing steaming, slicing, drying, and preservation. By optimizing processing parameters and innovating preservatives, it solves the problems of turmeric's loss of active ingredients, poor quality of dried product, and short shelf life of cut flowers.

[0010] To achieve the above technical objectives, the present invention adopts the following technical solution:

[0011] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0012] Step 1: Harvesting. Mature turmeric rhizomes are harvested from November to December.

[0013] Step 2: Steaming. Place the harvested turmeric rhizomes in an environment of 95-103℃ and steam for 15-25 minutes.

[0014] Step 3: Slice the turmeric rhizome after steaming into thin slices with a thickness of 0.25-0.35cm;

[0015] Step 4: Drying. The turmeric slices are processed by a combination of natural air drying and oven drying. First, they are naturally air dried for 1-3 days, and then placed in an environment of 55-65℃ for 2-4 hours to obtain dried turmeric.

[0016] Step 5: Preservation treatment. Place the cut turmeric flowers in a low-temperature environment of 2-5℃ and soak them in a preservative for 15-20 minutes.

[0017] Preferably, the standard for the turmeric rhizomes harvested in step 1 is: the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0018] Preferably, step 2 includes pretreatment before steaming: removing impurities and rotten parts from the harvested turmeric rhizomes, washing them and draining the surface moisture.

[0019] Preferably, in step 3, a slicing device is used for processing, and the resulting slices have uniform thickness and an integrity rate of not less than 95%.

[0020] Preferably, the natural drying in step 4 is carried out under ventilated and shaded conditions, and the slices are turned over regularly during the drying process; the drying is carried out using a hot air circulation method.

[0021] Preferably, the relative humidity of the environment for the preservative soaking treatment in step 5 is controlled at 65%-75%.

[0022] Preferably, the preservative is composed of the following components in parts by weight: 30-40 parts sucrose, 2-3 parts citric acid, 1-2 parts vitamin C, 5-8 parts trehalose, 0.5-1 part salicylic acid, 3-5 parts chitosan, 2-4 parts tea polyphenols, 1-1.5 parts potassium sorbate, 3-6 parts glycerin, and 800-1000 parts deionized water.

[0023] Preferably, the method for preparing the preservative includes the following steps:

[0024] S1: Dissolve sucrose, citric acid, vitamin C, and trehalose in a portion of deionized water and stir at 50-65℃ to obtain mixture A;

[0025] S2: Chitosan is dissolved in an aqueous solution containing an acidic regulator and ultrasonically dispersed at 60-75℃ to obtain mixture B;

[0026] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerol in the remaining deionized water, stir to dissolve, and obtain mixture C;

[0027] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the final product.

[0028] Preferably, step 5, after preservation treatment, also includes a packaging step: draining the treated turmeric cut flowers, packaging them with breathable material, adding moisture-absorbing material inside, and refrigerating them at 2-5℃.

[0029] A turmeric product obtained by an integrated processing method of steaming, slicing, drying and preservation of turmeric, wherein the product is dried turmeric with a moisture content of not more than 12% or cut turmeric flowers with a vase shelf life of not less than 15 days after preservation treatment.

[0030] Compared with the prior art, the present invention has the following advantages and technical effects:

[0031] Compared with existing turmeric processing and preservation technologies, this invention constructs a standardized technical system covering the entire process from raw material harvesting to product formation. Through precise coupling and innovative design of technical parameters at each stage, it has achieved breakthrough progress in improving product quality, ensuring the stability of active ingredients, and extending product shelf life. Its outstanding advantages and technical effects are reflected in the following multiple dimensions.

[0032] Firstly, this invention systematizes and standardizes the processing of Curcuma zedoaria, effectively solving the problem of product quality fluctuations caused by fragmented processing procedures and ambiguous parameters in existing technologies. Existing technologies often rely on experience for each stage of operation, resulting in problems such as arbitrary harvesting times, uncontrolled cooking parameters, and insufficient slicing precision, leading to inconsistent product quality. This invention, by clarifying the technical standards for each key stage, organically integrates harvesting, pretreatment, cooking, slicing, drying, and preservation processes. The technical parameters of each process are mutually compatible, avoiding the drawbacks of low overall efficiency due to optimization of a single process. This integrated design not only reduces the impact of human error on product quality but also facilitates large-scale, standardized production, providing a feasible path for the Curcuma zedoaria processing industry to transform from experience-driven to technology-driven, thereby improving industrial production efficiency and product quality stability.

[0033] Secondly, this invention innovatively optimizes the active ingredient retention mechanism, solving the core pain point of easy loss of active ingredients and reduced efficacy in existing technologies. The core value of Curcuma zedoaria lies in its active ingredients such as curcumin, which are heat-sensitive and easily oxidized. Inappropriate cooking temperatures and drying methods in existing processing technologies often lead to significant degradation. This invention, by precisely controlling the temperature and time range of cooking, achieves root and stem maturation and destroys endogenous enzyme activity while minimizing the thermal degradation of heat-sensitive components. The combined air-drying and baking method fully utilizes the synergistic effect of natural energy and controllable heat energy, avoiding the damage to active ingredients caused by high-temperature drying alone, while effectively inhibiting microbial growth and oxidation reactions. This optimized active ingredient retention mechanism fundamentally guarantees the medicinal value and core efficacy of dried Curcuma zedoaria, enhancing the product's market competitiveness.

[0034] Thirdly, this invention constructs a targeted preservation system for Curcuma zedoaria cut flowers, solving the problems of mismatch between existing general preservation technologies and the physiological characteristics of Curcuma zedoaria cut flowers, as well as short shelf life. As an emerging ornamental flower, Curcuma zedoaria cut flowers have unique stem tissue structure and physiological metabolic characteristics. Existing preservation technologies based on other flowers are insufficient to meet their needs, often resulting in stem rot and petal wilting. This invention starts from key physiological processes such as water balance, respiratory metabolism, and oxidative defense in Curcuma zedoaria cut flowers, designing a multi-component synergistic preservative. Each component plays a role in regulating osmotic pressure, inhibiting pathogens, and scavenging reactive oxygen species, forming comprehensive preservation protection. Simultaneously, combined with low-temperature environment and humidity control, a composite preservation mode of chemical regulation and environmental synergy is constructed, effectively delaying the aging process of cut flowers and solving the problems of poor adaptability and unstable preservation effects of general preservation technologies.

[0035] Fourth, this invention enhances the commercial attributes and market value of Curcuma zedoaria products, solving problems such as poor product appearance, high loss rate, and short product life caused by existing technologies. Existing slicing techniques easily lead to uneven slice thickness and low integrity, affecting the consistency of product appearance; while the inadequacy of cut flower preservation technology significantly shortens its circulation and display cycle, increasing industry losses. This invention improves the appearance quality and integrity of slices by optimizing slicing process parameters and equipment adaptation; through improved preservation and packaging technologies, it extends the product life of cut flowers and reduces losses in the circulation process. At the same time, standardized processing procedures and stable product quality make Curcuma zedoaria products more likely to meet the market's demand for standardized, high-quality products, providing quality assurance for expanding its applications in medicine, ornamental and other fields, further enhancing the industry's economic benefits and development potential. Detailed Implementation

[0036] The present invention will now be described in detail with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but do not limit the invention in any way. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention. These all fall within the scope of protection of the present invention.

[0037] In this invention, an integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0038] Step 1: Harvesting. Mature turmeric rhizomes are harvested from November to December.

[0039] Step 2: Steaming. Place the harvested turmeric rhizomes in an environment of 95-103℃ and steam for 15-25 minutes.

[0040] Step 3: Slice the turmeric rhizome after steaming into thin slices with a thickness of 0.25-0.35cm;

[0041] Step 4: Drying. The turmeric slices are processed by a combination of natural air drying and oven drying. First, they are naturally air dried for 1-3 days, and then placed in an environment of 55-65℃ for 2-4 hours to obtain dried turmeric.

[0042] Step 5: Preservation treatment. Place the cut turmeric flowers in a low-temperature environment of 2-5℃ and soak them in a preservative for 15-20 minutes.

[0043] The working mechanism of this invention is as follows:

[0044] The core technology of this invention lies in constructing a multi-dimensional quality assurance system through precise parameter design of each processing step and the synergistic effect of raw material components. Its mechanism of action revolves around key aspects such as the protection of active ingredients in Curcuma zedoaria, moisture regulation, and aging inhibition, achieving synergistic enhancement of technical effects, as detailed below:

[0045] The core mechanism of the harvesting process lies in controlling the quality of raw materials at the source. The synthesis and accumulation of active ingredients in Curcuma zedoaria rhizomes exhibit a clear phenological correlation, and the selection of a specific harvesting time is essentially a precise match between the maturity of the rhizomes and the peak of component accumulation. By following the physiological laws of plant growth and development, harvesting at the stage when the above-ground parts wither and the underground rhizomes have completed nutrient accumulation, it is possible to ensure that the active ingredients in the raw materials are at their optimal level. This lays the material foundation for quality assurance in subsequent processing stages and avoids insufficient component content or quality decline due to improper harvesting timing.

[0046] Pretreatment and cooking steps form a synergistic protective mechanism. The removal of impurities and decaying parts during pretreatment not only reduces the risk of microbial contamination but also minimizes the impact of harmful metabolites on product quality. Rapid washing and draining operations reduce the leaching loss of water-soluble active ingredients by shortening the contact time between the raw materials and water. Precise control of cooking parameters reflects a balance between ripening and protective effects: a specific temperature range effectively destroys the activity of endogenous enzymes in the rhizomes, inhibiting oxidative browning and component degradation during subsequent processing. Simultaneously, moderate heat softens the rhizome tissue, providing a structural basis for subsequent slicing. The limited cooking time avoids thermal degradation of heat-sensitive components due to overheating, achieving the dual goals of enzyme inactivation and component retention.

[0047] The parameter design of the slicing process revolves around uniformity and mass transfer efficiency. Slices of a specific thickness increase the specific surface area, providing an optimized path for moisture mass transfer during drying and ensuring rapid and uniform moisture loss. Simultaneously, uniform slice thickness avoids uneven quality caused by localized moisture gradient differences during drying. Precise control of the slicing equipment reduces mechanical damage, maintains tissue integrity, and minimizes component oxidation and loss due to cell rupture. Its mechanism essentially involves component retention through structural protection, while simultaneously improving the product's appearance and commercial attributes.

[0048] The core mechanism of the combined sun-drying and oven-drying process lies in the synergy between moisture control and component protection. The natural sun-drying stage utilizes ambient temperature and humidity conditions to achieve initial moisture loss, while ventilation and shading reduce the damage to active ingredients from strong light and high temperatures. Essentially, it achieves a balance between gentle dehydration and component stability. The subsequent hot air circulation drying stage uses controlled temperature and airflow to achieve deep moisture removal, while the flow of hot air inhibits microbial growth. This synergistic effect of the two stages avoids the inefficiency and mold risk of pure natural sun-drying, while overcoming the component damage problem of pure high-temperature drying. Through a gradient dehydration mechanism, it achieves dual optimization of moisture content and component retention rate.

[0049] The synergistic mechanism between preservatives and the preservation environment is the core of cut flower preservation. The components of the preservative form a multi-dimensional protective system: sucrose, as an energy source, replenishes the respiration consumption of cut flowers and maintains cellular physiological activity; citric acid regulates the pH of the system, inhibits microbial growth, and stabilizes the preservation environment; vitamin C and tea polyphenols, as antioxidants, scavenge free radicals, inhibit cell membrane lipid oxidation, and delay cut flower senescence; trehalose and glycerol regulate cell osmotic pressure, maintain the water balance of flower stem tissue, and prevent wilting; chitosan forms a protective film, reducing water loss and microbial invasion; and potassium sorbate, as a preservative, further enhances the microbial inhibition effect. Through the synergistic effects of energy supply, oxidative protection, water regulation, and antibacterial and preservative action, these components construct a comprehensive preservation network. Meanwhile, low temperature and specific humidity environments inhibit the respiration rate and microbial activity of cut flowers, forming a synergistic effect with the preservative, delaying the senescence process, and extending the shelf life.

[0050] The mechanism of packaging and storage lies in maintaining long-term quality stability. The combined use of breathable and moisture-absorbing materials regulates the microenvironment through gas exchange and moisture adsorption, preventing mold growth due to high humidity and wilting due to low humidity during cut flower storage. Low-temperature storage extends product shelf life by reducing metabolic rate and microbial activity. For dried turmeric, the choice of vacuum packaging and specific storage environments essentially aims to isolate oxygen and moisture, inhibiting oxidation and mold growth, thus achieving long-term stability of active ingredients and quality.

[0051] The synergistic mechanism of each processing step in this invention runs through the entire process, from source control of raw material harvesting to component protection and quality optimization during processing, and then to stability maintenance during storage, forming a closed-loop quality assurance system. The precise matching of each parameter with the raw material components achieves technical effects that cannot be achieved by a single step. Its core lies in solving key problems in existing technologies such as component loss, uneven quality, and short shelf life through multi-dimensional synergy of physiological mechanisms, physical effects, and chemical protection.

[0052] To make the present invention more fully disclosed, more specific embodiments are described below.

[0053] Example 1

[0054] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0055] Step 1: Harvesting. Mature turmeric rhizomes are harvested in mid-November. The harvesting criteria are that the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0056] Step 2: Pre-treatment and steaming. Remove impurities and rotten parts from the harvested turmeric rhizomes, rinse them quickly twice with clean water and drain the surface water, then steam them at 99℃ for 20 minutes.

[0057] Step 3: Slicing. Use a CNC rotary cutting device to process the steamed and boiled turmeric rhizomes into thin slices with a thickness of 0.3cm.

[0058] Step 4: Drying. First, air dry the slices naturally for 2 days under ventilated and shaded conditions. Turn the slices over every 4 hours during the drying process. Then, place them in a 60℃ environment and dry them with hot air circulation for 3 hours to obtain dried Curcuma zedoaria.

[0059] Step 5: Preparation of preservative: Weigh out 35 parts sucrose, 2.5 parts citric acid, 1.5 parts vitamin C, 6.5 parts trehalose, 0.7 parts salicylic acid, 4 parts chitosan, 3 parts tea polyphenols, 1.2 parts potassium sorbate, 4.5 parts glycerol, and 900 parts deionized water by weight.

[0060] Preparation steps: S1: Dissolve sucrose, citric acid, vitamin C and trehalose in 400 parts of deionized water and stir at 58°C to obtain mixture A;

[0061] S2: Dissolve chitosan in 250 parts of deionized water, add glacial acetic acid to adjust the pH to 4.2, and ultrasonically disperse at 68℃ to obtain mixture B;

[0062] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerin in 250 parts of deionized water, stir to dissolve, and obtain mixture C;

[0063] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the preservative.

[0064] Step 6: Preservation and packaging. Place the selected turmeric cut flowers in an environment of 3℃ and 70% relative humidity. Soak the base of the flower stems (6cm) in the above-mentioned preservative for 18 minutes. After draining, wrap them in a breathable polyethylene film with absorbent filter paper inside and store them at 3℃.

[0065] Single-factor experimental design and results of key process parameters

[0066] (I) Experimental Design Principles

[0067] Based on Example 1, single-factor experiments were conducted on the core parameters of cooking temperature, drying temperature, sucrose content in preservative, preservation temperature, and slice thickness. Only the target parameter was adjusted in each group of experiments, while the other parameters were the same as in Example 1.

[0068] (II) Summary of Single-Factor Experiment Results

[0069] The results of the single-factor experiments are shown in Table 1-5.

[0070]

[0071] (III) Analysis of Single-Factor Experiment Results

[0072] 1. Cooking temperature

[0073] As shown in Table 1:

[0074] (1) Below 95℃: The cooking temperature is insufficient and cannot completely inactivate endogenous enzymes such as polyphenol oxidase and peroxidase in the rhizome of Curcuma zedoaria. The enzymatic oxidation reaction intensifies during subsequent processing, leading to the degradation of active ingredients such as curcumin and a decrease in curcumin retention rate. At the same time, the rhizome tissue is not softened enough, and it is easy to tear when slicing. The integrity rate is less than 96.3%, and the internal water is tightly bound, so the water content is still high after drying.

[0075] (2) Above 103℃: High temperature environment accelerates the thermal degradation of heat-sensitive components such as curcumin, and the curcumin retention rate drops from 88.7% to 81.5%; excessive cooking leads to severe rupture of the cell walls of root and stem tissues, and the effective components increase with the loss of juice. At the same time, the slices are easy to stick together and break, and the integrity rate drops to 95.8-97.6%. Although the moisture is easy to remove, the quality loss is significant.

[0076] (3) Conclusion: 95-103℃ is the equilibrium range between complete inactivation of endogenous enzymes and low degradation of active ingredients. 99℃ is the optimal value. At this temperature, enzyme activity is completely inhibited, tissue softening is moderate, and the optimal synergistic effect of dry product moisture content, curcumin retention rate and slice integrity rate is achieved.

[0077] 2. Drying temperature

[0078] As shown in Table 2:

[0079] (1) Below 60℃: The drying temperature is too low, the heat transfer efficiency is insufficient, the internal moisture diffusion rate of Curcuma zedoaria slices is slow, and the moisture content after drying reaches 11.6-13.2%. The high moisture environment is prone to microbial growth, affecting the storage stability of the product. Although the low temperature has less damage to curcumin and the retention rate is maintained at 83.4-85.8%, the drying cycle is prolonged and the production efficiency is low.

[0080] (2) Above 60℃: High temperature causes the curcumin molecular structure to be destroyed, and the retention rate drops to 79.2-84.5%. At the same time, the surface water of the slice evaporates rapidly to form a hard shell, which hinders the transfer of internal water to the outside, and easily creates the illusion of "dry outside and moist inside". In addition, high temperature causes uneven shrinkage of sliced ​​cells, resulting in cracks and an integrity rate of less than 96.9%.

[0081] (3) Conclusion: 55-65℃ is the balance range between efficient removal of moisture and retention of active ingredients, and 60℃ is the optimal value. At this temperature, hot air can act evenly on the slices to achieve gradient loss of moisture, while maximizing the protection of curcumin, thus balancing drying efficiency and product quality.

[0082] 3. Dosage of sucrose in preservatives

[0083] As shown in Table 3:

[0084] (1) Less than 35 parts by weight: Sucrose supply is insufficient and cannot meet the energy required for the respiratory metabolism of Curcuma zedoaria cut flowers. Cell physiological activity declines rapidly, petals lose water and wilt faster, and the vase shelf life is shortened to 14.3-15.7 days. Energy deficiency also leads to weakened repair ability of flower stem vascular cells, reduced ability to resist microbial infection, and flower stem rot rate rises to 6.5-8.2%.

[0085] (2) Above 35 parts by weight: The sucrose concentration is too high, which makes the flower stem cells in a hypertonic environment. The cells lose water and shrink, and water absorption is blocked. The petals are prone to scorching. The vase shelf life is reduced from 17.2 days to 15.1-16.5 days. At the same time, the high sugar environment provides nutrients for bacteria and fungi. Microorganisms multiply in large numbers and block the vascular bundles, and the flower stem rot rate rises to 4.8%-7.3%.

[0086] (3) Conclusion: 30-40 parts by weight is the balance range between sufficient energy supply and microbial inhibition, and 35 parts by weight is the optimal value. At this dosage, the energy metabolism of cut flowers is stable, the water absorption and loss of cells are balanced, the shelf life is significantly extended and the decay rate is reduced.

[0087] 4. Preservation temperature

[0088] As shown in Table 4:

[0089] (1) Below 3℃: Low temperature is close to the critical temperature of chilling injury of cut flowers of Curcuma zedoaria. The fluidity of cell protoplasm membrane decreases, permeability increases, intracellular substances leak out, water-soaked spots appear on petals, wilting time is advanced to 13.8-16.1 days, and the vase shelf life is shortened; chilling injury also damages the cell antioxidant system and accelerates the aging of cut flowers.

[0090] (2) Above 3℃: The temperature rises, which accelerates the respiratory and metabolic rate of cut flowers, intensifies the consumption of nutrients such as carbohydrates, and increases the amount of ethylene synthesis, which accelerates the shedding and wilting of petals. The wilting time of petals is shortened to 11.3-13.9 days, and the vase preservation period is reduced to 14.5-16.4 days. High temperature also promotes the growth of microorganisms and increases the risk of flower stem rot.

[0091] (3) Conclusion: 1-5℃ is the balance range between metabolic inhibition and cold damage avoidance of cut flowers. 3℃ is the optimal value. At this temperature, the respiration intensity of cut flowers is low and the nutrient consumption is slow. At the same time, cold damage is avoided, which effectively prolongs the vase preservation period and the freshness of petals.

[0092] 5. Slice thickness

[0093] As shown in Table 5:

[0094] (1) Less than 0.3cm: The slices are too thin and have insufficient mechanical strength. They are easily broken during the drying and turning process, and the integrity rate is less than 96.8%. At the same time, the surface area is too large and the moisture evaporates too quickly, which can easily lead to the edge of the slices being scorched. Active ingredients such as curcumin are oxidized due to excessive exposure, and the retention rate decreases.

[0095] (2) Higher than 0.3cm: The slices are too thick, and the internal moisture is difficult to remove quickly. After drying, the moisture content is as high as 11.4-12.5%, which is prone to mold. Moreover, the heat cannot be evenly transferred to the center of the slices, resulting in insufficient degradation of internal active ingredients and excessive external oxidation. The curcumin retention rate drops to 85.1-87.3%, and the quality uniformity is poor.

[0096] (3) Conclusion: 0.25-0.35cm is the balance range between mechanical stability and drying uniformity of the slices, and 0.3cm is the optimal value. At this thickness, the slice integrity rate is high, the moisture and heat transfer is uniform, and the moisture content of the dried product meets the standard and the active ingredients are fully retained.

[0097] Example 2

[0098] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0099] Step 1: Harvesting. Mature turmeric rhizomes are harvested in early November. The harvesting criteria are that the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0100] Step 2: Pre-treatment and steaming. Remove impurities and rotten parts from the harvested turmeric rhizomes, rinse them quickly twice with clean water and drain the surface water, then steam them at 95℃ for 25 minutes.

[0101] Step 3: Slicing. Use a CNC rotary cutting device to process the steamed turmeric rhizomes into thin slices with a thickness of 0.25cm.

[0102] Step 4: Drying. First, air dry the slices naturally for 1 day under ventilated and shaded conditions. Turn the slices over every 4 hours during the drying process. Then, place them in a 55℃ environment and dry them with hot air circulation for 4 hours to obtain dried Curcuma zedoaria.

[0103] Step 5: Preparation of preservatives: Weigh out 30 parts sucrose, 2 parts citric acid, 1 part vitamin C, 5 parts trehalose, 0.5 parts salicylic acid, 3 parts chitosan, 2 parts tea polyphenols, 1 part potassium sorbate, 3 parts glycerin, and 800 parts deionized water by weight.

[0104] Preparation steps: S1: Dissolve sucrose, citric acid, vitamin C and trehalose in 350 parts of deionized water and stir at 51°C to obtain mixture A;

[0105] S2: Dissolve chitosan in 225 parts of deionized water, add glacial acetic acid to adjust the pH to 4.2, and ultrasonically disperse at 60℃ to obtain mixture B;

[0106] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerol in 225 parts of deionized water, stir to dissolve, and obtain mixture C;

[0107] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the preservative.

[0108] Step 6: Preservation and packaging. Place the selected turmeric cut flowers in an environment of 2℃ and 65% relative humidity. Soak the base of the flower stems (6cm) in the above-mentioned preservative for 20 minutes. After draining, wrap them in a breathable polyethylene film with absorbent filter paper inside and store them at 2℃.

[0109] Example 3

[0110] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0111] Step 1: Harvesting. Mature turmeric rhizomes are harvested in late December. The harvesting criteria are that the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0112] Step 2: Pre-treatment and steaming. Remove impurities and rotten parts from the harvested turmeric rhizomes, rinse them quickly twice with clean water and drain the surface water, then steam them at 103℃ for 15 minutes.

[0113] Step 3: Slicing. Use a CNC rotary cutting device to process the steamed turmeric rhizomes into thin slices with a thickness of 0.35cm.

[0114] Step 4: Drying. First, air dry the slices naturally for 3 days under ventilated and shaded conditions. Turn the slices over every 4 hours during the drying process. Then, place them in a 65℃ environment and dry them with hot air circulation for 2 hours to obtain dried Curcuma zedoaria.

[0115] Step 5: Preparation of preservative: Weigh out 40 parts sucrose, 3 parts citric acid, 2 parts vitamin C, 8 parts trehalose, 1 part salicylic acid, 5 parts chitosan, 4 parts tea polyphenols, 1.5 parts potassium sorbate, 6 parts glycerin, and 1000 parts deionized water by weight.

[0116] Preparation steps: S1: Dissolve sucrose, citric acid, vitamin C, and trehalose in 500 parts of deionized water and stir at 65°C to obtain mixture A;

[0117] S2: Dissolve chitosan in 250 parts of deionized water, add glacial acetic acid to adjust the pH to 4.2, and ultrasonically disperse at 74℃ to obtain mixture B;

[0118] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerin in 250 parts of deionized water, stir to dissolve, and obtain mixture C;

[0119] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the preservative.

[0120] Step 6: Preservation and packaging. Place the selected turmeric cut flowers in an environment of 5℃ and 75% relative humidity. Soak the base of the flower stems (6cm) in the above-mentioned preservative for 15 minutes. After draining, wrap them in a breathable polyethylene film with absorbent filter paper inside and store them at 5℃.

[0121] Example 4

[0122] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0123] Step 1: Harvesting. Mature turmeric rhizomes are harvested in late November. The harvesting criteria are that the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0124] Step 2: Pre-treatment and steaming. Remove impurities and rotten parts from the harvested turmeric rhizomes, rinse them quickly twice with clean water and drain the surface water, then steam them at 97℃ for 22 minutes.

[0125] Step 3: Slicing. Use a CNC rotary cutting device to process the steamed turmeric rhizomes into thin slices with a thickness of 0.28cm.

[0126] Step 4: Drying. First, air dry the slices naturally for 2 days under ventilated and shaded conditions. Turn the slices over every 4 hours during the drying process. Then, dry them in a 58℃ environment using hot air circulation for 3.5 hours to obtain dried Curcuma zedoaria.

[0127] Step 5: Preparation of preservative: Weigh out the following components by weight: 33 parts sucrose, 2.2 parts citric acid, 1.3 parts vitamin C, 6 parts trehalose, 0.6 parts salicylic acid, 3.5 parts chitosan, 2.5 parts tea polyphenols, 1.1 parts potassium sorbate, 4 parts glycerin, and 850 parts deionized water.

[0128] Preparation steps: S1: Dissolve sucrose, citric acid, vitamin C and trehalose in 380 parts of deionized water and stir at 55°C to obtain mixture A;

[0129] S2: Dissolve chitosan in 235 parts of deionized water, add glacial acetic acid to adjust the pH to 4.2, and ultrasonically disperse at 64℃ to obtain mixture B;

[0130] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerol in 235 parts of deionized water, stir to dissolve, and obtain mixture C;

[0131] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the preservative.

[0132] Step 6: Preservation and packaging. Place the selected turmeric cut flowers in an environment of 3℃ and 68% relative humidity. Soak the base of the flower stems (6cm) in the above-mentioned preservative for 18 minutes. After draining, wrap them in a breathable polyethylene film with absorbent filter paper inside and store them at 3℃.

[0133] Example 5

[0134] An integrated production method for Curcuma zedoaria, including steaming, slicing, drying, and preservation, comprises the following steps:

[0135] Step 1: Harvesting. Mature turmeric rhizomes are harvested in mid-December. The harvesting criteria are that the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

[0136] Step 2: Pre-treatment and steaming. Remove impurities and rotten parts from the harvested turmeric rhizomes, rinse them quickly twice with clean water and drain the surface water, then steam them at 101℃ for 17 minutes.

[0137] Step 3: Slicing. Use a CNC rotary cutting device to process the steamed turmeric rhizomes into thin slices with a thickness of 0.32cm.

[0138] Step 4: Drying. First, air dry the slices naturally for 2 days under ventilated and shaded conditions. Turn the slices over every 4 hours during the drying process. Then, place them in a 62℃ environment and dry them with hot air circulation for 2.5 hours to obtain dried Curcuma zedoaria.

[0139] Step 5: Preparation of preservatives: Weigh out the following components by weight: 37 parts sucrose, 2.8 parts citric acid, 1.7 parts vitamin C, 7 parts trehalose, 0.8 parts salicylic acid, 4.5 parts chitosan, 3.5 parts tea polyphenols, 1.4 parts potassium sorbate, 5 parts glycerin, and 950 parts deionized water.

[0140] Preparation steps: S1: Dissolve sucrose, citric acid, vitamin C and trehalose in 530 parts of deionized water and stir at 64°C to obtain mixture A;

[0141] S2: Dissolve chitosan in 210 parts of deionized water, add glacial acetic acid to adjust the pH to 4.2, and ultrasonically disperse at 73°C to obtain mixture B;

[0142] S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerol in 210 parts of deionized water, stir to dissolve, and obtain mixture C;

[0143] S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the preservative.

[0144] Step 6: Preservation and packaging. Place the selected turmeric cut flowers in an environment of 4℃ and 73% relative humidity. Soak the base of the flower stems (6cm) in the above-mentioned preservative for 16 minutes. After draining, wrap them in a breathable polyethylene film with absorbent filter paper inside and store them at 4℃.

[0145] Comparative Example 1

[0146] Steps: Same as in Example 1, except that the cooking parameters are adjusted to 85°C for 40 minutes, and the other parameters remain unchanged.

[0147] Comparative Example 2

[0148] The steps are the same as in Example 1, except that the drying method is changed to direct 60°C hot air circulation drying for 6 hours, and the natural air drying step is omitted. All other parameters remain unchanged.

[0149] Comparative Example 3

[0150] Steps: Same as in Example 1, except that the preservative is replaced with a commercially available general-purpose flower preservative (the main components are sucrose and 8-hydroxyquinoline sulfate), and the other parameters remain unchanged.

[0151] Summary of experimental results:

[0152] (a) Test Results

[0153] The test results of Examples 1-5 and Comparative Examples 1-3 are shown in Table 6.

[0154]

[0155] (II) Data Comparison and Analysis

[0156] 1. Moisture content analysis of dried Curcuma zedoaria

[0157] The dry product moisture content of Examples 1-5 ranged from 10.3% to 11.2%, with Example 1 having an optimal moisture content of only 10.3%. In contrast, Comparative Examples 1-3 showed different moisture contents: Comparative Example 1 had a moisture content as high as 13.1%, Comparative Example 2 had a moisture content of 11.5%, and only Comparative Example 3 maintained a moisture content of 10.3% due to its identical dry product processing parameters to Example 1. The moisture content of Example 1 was 21.4% lower than that of Comparative Example 1 and 10.4% lower than that of Comparative Example 2.

[0158] From a technical perspective, this invention achieves precise moisture control through a synergistic drying system of first air-drying and then baking: During the natural air-drying stage with ventilation and shade, the ambient temperature and humidity gradient allows for gentle moisture loss from the slice surface, preventing rapid surface drying and the formation of a "hard shell" that hinders internal moisture removal; the subsequent hot air circulation drying utilizes a controllable temperature and airflow field to deeply dehydrate the slices based on their moisture distribution characteristics after air-drying, ensuring that internal moisture migrates evenly to the surface and evaporates quickly. Simultaneously, the precise setting of pre-cooking parameters causes appropriate rupture of the root and stem tissue cell walls, forming channels conducive to moisture conduction and laying the foundation for improved drying efficiency.

[0159] In contrast, in Comparative Example 1, the cooking temperature was too low, resulting in insufficient softening of the tissue and tight binding of moisture. Even with extended cooking time, an effective moisture conduction pathway could not be established, and the moisture content remained high after drying. In Comparative Example 2, natural air drying was eliminated, and high-temperature drying was carried out directly. The surface moisture of the slices was lost suddenly, forming a dense layer, making it difficult for internal moisture to penetrate. Although the drying process of Comparative Example 3 was the same as that of the Example, it only demonstrated the effectiveness of the drying system of the present invention and could not cover up the defects in its preservation process.

[0160] 2. Curcumin Retention Rate Analysis

[0161] The curcumin retention rates in Examples 1-5 ranged from 84.3% to 88.7%, with Example 1 showing the highest retention rate at 88.7%. Among Comparative Examples 1-3, the highest curcumin retention rate was only 88.7% in Comparative Example 3 (consistent with Example 1), while Comparative Example 1 had a retention rate of only 72.5%, and Comparative Example 2 had a retention rate of 78.6%. The curcumin retention rate in Example 1 was 22.3% higher than that in Comparative Example 1 and 12.8% higher than that in Comparative Example 2.

[0162] This advantage stems from the multi-dimensional protection mechanism of the invention for heat-sensitive components: First, precise cooking parameters inactivate endogenous enzymes such as polyphenol oxidase and peroxidase while avoiding prolonged exposure to high temperatures that could damage the molecular structure of curcumin—effective inhibition of enzyme activity blocks the enzymatic oxidative degradation of curcumin at its source; second, in the combined air-drying and drying mode, the mild environment of the natural air-drying stage reduces the heat exposure of curcumin, while the medium-temperature range and reasonable duration of the hot air drying rapidly dehydrate while reducing the rate of thermal degradation; in addition, the rapid washing and draining operations in the pretreatment stage shorten the contact time between curcumin and water, reducing the loss of water solubility.

[0163] In Comparative Example 1, due to insufficient cooking temperature, the endogenous enzymes were not completely inactivated, and enzymatic oxidation continued to occur during subsequent processing, resulting in a large degradation of curcumin. In Comparative Example 2, the single high-temperature drying caused the slices to be in a high-temperature environment for a long time, which intensified the thermal degradation of curcumin and reduced the retention rate.

[0164] 3. Analysis of section integrity

[0165] The integrity rate of the sections in Examples 1-5 ranged from 96.5% to 98.2%, with Example 1 achieving an integrity rate of 98.2%. In Comparative Examples 1-3, the integrity rate of Comparative Example 1 was only 88.3%, while that of Comparative Example 2 was 92.1%. The integrity rate of the sections in Example 1 was 11.2% higher than that of Comparative Example 1 and 6.6% higher than that of Comparative Example 2.

[0166] The advantage of high slice integrity is due to the coordinated parameters in the processing steps of this invention: the degree of softening of the root and stem tissue after steaming and cooking is crucial to the compatibility with the slicing equipment; the precise control of the CNC rotary cutting equipment ensures uniform slice thickness, reduces uneven stress caused by thickness deviation, and lowers the risk of breakage; the regular turning during the initial stage of natural drying ensures uniform stress on the slices and avoids local pressure deformation and damage.

[0167] Comparative Example 1, with its low cooking temperature and long cooking time, resulted in excessive softening of the root and stem tissues, leading to a soft and mushy state. This made the slices prone to sticking and tearing during slicing, resulting in a significant decrease in the integrity rate. Comparative Example 2, with its direct high-temperature drying, caused rapid moisture loss from the slices, resulting in uneven cell shrinkage, internal stress, and cracks. Consequently, the integrity rate of the slices was lower than that of the other groups in the Examples. Comparative Example 3, by using the same processing parameters as Example 1, achieved the required slice integrity rate, further verifying the rationality of the dry product processing system of this invention.

[0168] 4. Analysis of the vase shelf life of cut turmeric flowers

[0169] The vase life of cut turmeric flowers in Examples 1-5 ranged from 15.1 to 17.2 days, with Example 1 showing the best shelf life at 17.2 days. Comparative Examples 1-3, however, had shelf lives ranging from 8.7 to 14.2 days, all failing to meet the standard, with Comparative Example 3 showing the lowest shelf life at only 8.7 days. The shelf life of Example 1 was 38.7% longer than Comparative Example 1, 21.1% longer than Comparative Example 2, and 97.7% longer than Comparative Example 3.

[0170] This breakthrough stems from the synergistic protective system of the preservative and the preservation environment in this invention: sucrose in the preservative provides energy for the cut flowers' respiratory metabolism, maintaining cellular physiological activity; vitamin C and tea polyphenols act as antioxidants, scavenging free radicals and inhibiting cell membrane lipid oxidation; trehalose and glycerol regulate cell osmotic pressure, maintaining water balance; chitosan forms a protective film, reducing water loss and microbial invasion; potassium sorbate and citric acid synergistically inhibit microbial reproduction, preventing vascular blockage. Simultaneously, the low-temperature environment of 2-5℃ and relative humidity of 65%-75% reduce the respiration rate and transpiration of the cut flowers, creating a synergistic effect with the preservative.

[0171] Comparative Example 1 suffered from insufficient nutrient accumulation in the cut flowers due to improper steaming parameters, resulting in weak basic preservation ability. Comparative Example 2's defects in the drying process indirectly affected the quality of the cut flowers, while the single drying process led to a decrease in cell vitality and a shortened shelf life. Comparative Example 3's general-purpose preservative lacked antioxidant and moisturizing components specific to the physiological characteristics of Curcuma zedoaria cut flowers, failing to provide comprehensive protection. This resulted in accelerated microbial growth and cell aging, and a shelf life far shorter than that of the embodiments of this invention.

[0172] 5. Comprehensive Performance Analysis

[0173] From the overall performance of the four core indicators, Example 1 showed the best overall performance. Its dry product moisture content, curcumin retention rate, slice integrity rate and cut flower vase shelf life all reached the peak. Moreover, the various indicators worked together - the high curcumin retention rate ensured the medicinal value of the dry product, the excellent slice integrity rate improved the appearance quality of the product, the low moisture content extended the storage period of the dry product, and the long shelf life expanded the application scenarios of cut flowers.

[0174] The failure of one or more indicators in Comparative Examples 1-3 to meet the standards serves as a counter-verification of the necessity of the technical features of this invention: precise cooking parameters are a prerequisite for ensuring the quality of dried products and the basic vitality of cut flowers; the drying system combining air drying and baking is key to achieving low moisture content and high retention of active ingredients; and the specialized preservative is the core of extending the shelf life of cut flowers. The synergistic effect of these technical features enables this invention to achieve a qualitative breakthrough compared to existing technologies, possessing significant technical advantages and industrial value.

[0175] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A integrated production method of Zedoary Pyrolysis-Slicing-Drying-Preservation, characterized in that, Includes the following steps: Step 1: Harvesting. Mature turmeric rhizomes are harvested from November to December. Step 2: Steaming. Place the harvested turmeric rhizomes in an environment of 95-103℃ and steam for 15-25 minutes. Step 3: Slice the turmeric rhizome after steaming into thin slices with a thickness of 0.25-0.35cm; Step 4: Drying. The turmeric slices are processed by a combination of natural air drying and oven drying. First, they are naturally air dried for 1-3 days, and then placed in an environment of 55-65℃ for 2-4 hours to obtain dried turmeric. Step 5: Preservation treatment. Place the cut turmeric flowers in a low-temperature environment of 2-5℃ and soak them in a preservative for 15-20 minutes.

2. The integrated production method of Curcuma zedoaria (steaming, slicing, drying, and preservation) according to claim 1, characterized in that, The standard for the turmeric rhizomes harvested in step 1 is: the above-ground parts of the plant have withered, the underground rhizomes are plump, and the outer skin is yellowish-brown.

3. The integrated production method of Curcuma zedoaria according to claim 1, characterized in that, Step 2 also includes pretreatment before steaming: removing impurities and rotten parts from the harvested turmeric rhizomes, washing them and draining the surface water.

4. The integrated production method of Curcuma zedoaria (steaming, slicing, drying, and preservation) according to claim 1, characterized in that, In step 3, a slicing device is used for processing, and the resulting slices have uniform thickness and an integrity rate of not less than 95%.

5. The integrated production method of Curcuma zedoaria according to claim 1, characterized in that, The natural drying process described in step 4 is carried out under ventilated and shaded conditions, and the slices are turned over regularly during the drying process; the drying process is carried out using hot air circulation.

6. The integrated production method of Curcuma zedoaria (steaming, slicing, drying, and preservation) according to claim 1, characterized in that, In step 5, the relative humidity of the environment for soaking in the preservative is controlled at 65%-75%.

7. The integrated production method of Curcuma zedoaria according to claim 1, characterized in that, The preservative is composed of the following components in parts by weight: 30-40 parts sucrose, 2-3 parts citric acid, 1-2 parts vitamin C, 5-8 parts trehalose, 0.5-1 part salicylic acid, 3-5 parts chitosan, 2-4 parts tea polyphenols, 1-1.5 parts potassium sorbate, 3-6 parts glycerin, and 800-1000 parts deionized water.

8. The integrated production method of Curcuma zedoaria according to claim 7, characterized in that, The method for preparing the preservative includes the following steps: S1: Dissolve sucrose, citric acid, vitamin C, and trehalose in a portion of deionized water and stir at 50-65℃ to obtain mixture A; S2: Chitosan is dissolved in an aqueous solution containing an acidic regulator and ultrasonically dispersed at 60-75℃ to obtain mixture B; S3: Dissolve salicylic acid, tea polyphenols, potassium sorbate, and glycerol in the remaining deionized water, stir to dissolve, and obtain mixture C; S4: Mix mixture B and mixture A evenly, then add mixture C, stir and mix evenly, cool and filter to obtain the final product.

9. The integrated production method of Curcuma zedoaria according to claim 1, characterized in that, Step 5, after preservation treatment, also includes a packaging step: drain the treated turmeric flowers, package them with breathable material, add moisture-absorbing material inside, and refrigerate them at 2-5℃.

10. A Curcuma zedoaria product obtained by the integrated production method of steaming-slicing-drying-preserving Curcuma zedoaria as described in any one of claims 1-9, characterized in that, The product is dried turmeric with a moisture content of no more than 12% or cut turmeric flowers that have been preserved and have a vase shelf life of no less than 15 days.

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