Preparation method of multi-flavor instant freeze-dried gastrodia tuber tablet
Patent Information
- Application Number
- CN202611164394.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-03
- Publication Date
- 2026-09-18
AI Technical Summary
[0003]本发明提供一种多口味开袋即食冻干天麻片的制备方法，解决相关技术中天麻加工产品口味单一、入味不均匀、冻干工艺参数不完善导致产品含水量偏高及口感不佳、食用不方便等的技术问题
本发明采用真空冷冻干燥工艺替代传统热风干燥及硫熏干燥，全程不使用硫熏处理，消除了二氧化硫残留的安全隐患；干燥过程中搁板温度最高不超过35摄氏度，降低了天麻素及对羟基苯甲醇等热敏性成分所经历的热暴露程度，有利于上述成分在产品中的保留。冰晶升华后在天麻片内部形成多孔网状结构，使产品具有酥脆可嚼的口感，含服时能缓慢吸水化开，不糊嘴、不卡喉，实现了开袋即食，无需烹饪。天然果蔬汁浸渍赋味工艺利用多种果蔬的天然风味成分改善了产品适口性，炼蜜浸渍工艺赋予产品温和甜味，多口味产品线使同一产品系列能够覆盖不同年龄段及风味偏好的消费者。蒸制透心步骤使天麻内部淀粉充分糊化，切片时片型完整，减少了碎片率；冻干后产品含水量低于5%，经充氮密封包装，有效抑制了贮存期间的微生物生长与吸湿软化，解决了天麻鲜品易霉变、品质不稳定的技术问题，取得了产品安全性、食用便利性与适口性协同提升的技术效果。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and more specifically, to a method for preparing multi-flavored, ready-to-eat freeze-dried Gastrodia elata tablets. Background Technology
[0002] Gastrodia elata is a traditional Chinese medicinal and edible plant. Fresh Gastrodia elata has a high water content, making it prone to mold growth during storage and resulting in poor quality stability. Traditional processing methods primarily involve hot air drying or sulfur fumigation. Hot air drying involves high temperatures, which can cause heat-sensitive components such as gastrodin and p-hydroxybenzyl alcohol to degrade during the drying process. While sulfur fumigation can inhibit mold growth, it introduces sulfur dioxide residue, giving the product a sour taste and posing a food safety risk. Gastrodia elata slices processed using these methods are hard and require stewing before consumption, making them unsuitable for direct consumption. Furthermore, Gastrodia elata has a distinctive odor and generally poor palatability, leading to lower acceptance among young consumers and children, and a limited range of flavor options. These issues collectively limit the application of Gastrodia elata in the ready-to-eat snack food sector, making it difficult to meet consumer demand for convenient and diversified Gastrodia elata-based foods. Summary of the Invention
[0003] This invention provides a method for preparing multi-flavor, ready-to-eat freeze-dried Gastrodia elata slices, solving the technical problems in related technologies such as the single flavor of Gastrodia elata processed products, uneven flavoring, imperfect freeze-drying process parameters leading to high product moisture content, poor taste, and inconvenience of consumption.
[0004] This invention discloses a method for preparing multi-flavor, ready-to-eat freeze-dried Gastrodia elata tablets, comprising the following steps: Fresh gastrodia elata is selected, cleaned, and its outer skin is removed. It is then placed in a steaming device and steamed at 100 degrees Celsius for 20 to 40 minutes until the center of the gastrodia elata is fully cooked and the cross-section has no white core, thus obtaining steamed gastrodia elata with a fully cooked core. After the steamed Gastrodia elata is cooled, it is cut into uniform thin slices with a thickness of 1 to 6 mm to obtain Gastrodia elata slices. The sliced Gastrodia elata is soaked in the soaking solution for 30 to 90 minutes. After draining off the excess soaking solution, it is laid flat on a freeze-drying tray to obtain flavored Gastrodia elata slices. The soaking solution is a natural fruit and vegetable juice soaking solution or a honey soaking solution. The freeze-drying trays containing the flavored Gastrodia elata slices are placed in a vacuum freeze-drying equipment, and a pre-freezing stage, a sublimation drying stage, and a desorption drying stage are performed sequentially to reduce the product moisture content to below 5%, thereby obtaining freeze-dried Gastrodia elata slices. During the pre-freezing stage, the shelf temperature is maintained at -40 to -35 degrees Celsius for 2 to 4 hours. During the sublimation drying stage, the absolute pressure is maintained at 10 to 30 Pa, the shelf temperature is raised from -35 degrees Celsius to -10 degrees Celsius, and maintained for 8 to 14 hours. During the desorption drying stage, the shelf temperature is maintained at 20 to 35 degrees Celsius, the absolute pressure is maintained at 10 to 20 Pa, and maintained for 4 to 6 hours. The freeze-dried Gastrodia elata slices are then selected in an environment with a relative humidity below 40%, and the qualified freeze-dried Gastrodia elata slices are packaged in sealed bags to obtain the freeze-dried Gastrodia elata slice product.
[0005] Furthermore, in step one, the steaming time is determined based on the individual weight of the Gastrodia elata: for individual Gastrodia elata weighing less than 50 grams, the steaming time is 20 to 25 minutes; for individual Gastrodia elata weighing 50 to 100 grams, the steaming time is 25 to 35 minutes; and for individual Gastrodia elata weighing more than 100 grams, the steaming time is 35 to 40 minutes.
[0006] Furthermore, in step two, when the slice thickness is 1 to 3 mm, the freeze-dried product has a crisp texture; when the slice thickness is 4 to 6 mm, the product has a longer dissolving time when taken orally.
[0007] Furthermore, the natural fruit and vegetable juice extract is prepared by mixing fruit and vegetable juice with purified water in a volume ratio of 1:1 to 3:1. The fruit and vegetable juice is obtained by juicing and filtering dragon fruit, apple, orange, cucumber, tomato or carrot. Salt is also added to the natural fruit and vegetable juice extract in an amount of 0.1% to 0.5% of the total mass of the natural fruit and vegetable juice extract.
[0008] Furthermore, the honey-infusion solution is prepared by mixing honey and purified water in a mass ratio of 1:1 to 1:3; the honey is prepared by stirring and heating honey in a water bath at 60 to 70 degrees Celsius for 15 to 20 minutes, and has a solid content of 75% to 85%.
[0009] Furthermore, in step three, the mass ratio of the soaking solution to the sliced Gastrodia elata is 2:1 to 5:1, and the amount of soaking solution used is based on the complete immersion of the sliced Gastrodia elata.
[0010] Furthermore, in step three, before soaking, the sliced Gastrodia elata is placed in a vacuum soaking device and maintained at an absolute pressure of 2 to 5 kPa for 5 to 10 minutes to allow the gas inside the Gastrodia elata slices to escape. Then, the pressure is restored to normal and soaking liquid is added, shortening the soaking time to 15 to 30 minutes.
[0011] Furthermore, in step four, before transferring the flavored Gastrodia elata slices into the vacuum freeze-drying equipment, the tray containing the flavored Gastrodia elata slices is placed in a quick-freezing chamber at -20 degrees Celsius for 1 to 2 hours for pre-freezing, and then transferred into the vacuum freeze-drying equipment to perform the pre-freezing procedure.
[0012] Further, in step five, each flavor of freeze-dried Gastrodia elata slices is packaged into an independent nitrogen-filled sealed bag or aluminum foil composite bag. Then, one or more flavors of freeze-dried Gastrodia elata slices are mixed in equal mass ratios and packaged into the same sealed inner packaging bag to obtain single-flavor or multi-flavor combination packaging products; the sealed packaging bag is a nitrogen-filled sealed bag or an aluminum foil composite bag.
[0013] This invention discloses a freeze-dried Gastrodia elata slice prepared by the above preparation method.
[0014] The beneficial effects of this invention are as follows: This invention employs vacuum freeze-drying technology to replace traditional hot air drying and sulfur fumigation drying, eliminating the safety hazards of residual sulfur dioxide throughout the entire process. The shelf temperature during drying does not exceed 35 degrees Celsius, reducing the heat exposure of heat-sensitive components such as gastrodin and p-hydroxybenzyl alcohol, thus promoting their retention in the product. After ice crystal sublimation, a porous network structure is formed inside the gastrodia tablets, giving the product a crisp and chewy texture. When taken orally, it slowly absorbs water and dissolves, without leaving a sticky residue or causing choking, allowing for ready-to-eat consumption without cooking. The natural fruit and vegetable juice infusion process utilizes the natural flavor components of various fruits and vegetables to improve palatability, while the honey infusion process imparts a mild sweetness. The multi-flavor product line allows the same product series to cater to consumers of different ages and flavor preferences. The steaming process ensures that the starch inside the Gastrodia elata is fully gelatinized, resulting in intact slices and reduced fragmentation. After freeze-drying, the product has a moisture content of less than 5%. Nitrogen-filled and sealed packaging effectively inhibits the growth of microorganisms and moisture absorption during storage, solving the technical problems of easy mold growth and unstable quality of fresh Gastrodia elata. This achieves a synergistic improvement in product safety, ease of consumption, and palatability. Attached Figure Description
[0015] Figure 1 This is a flowchart illustrating the preparation process of multi-flavor, ready-to-eat freeze-dried Gastrodia elata tablets provided in this embodiment of the invention. Detailed Implementation
[0016] This invention addresses the following problems in traditional Gastrodia elata processing: traditional hot air drying or sulfur fumigation methods involve high temperatures, which damage heat-sensitive components such as gastrodin and p-hydroxybenzyl alcohol; sulfur fumigation introduces sulfur dioxide residue, resulting in a sour taste and potential safety hazards; Gastrodia elata is hard and requires stewing before consumption, making it unsuitable for direct consumption; its unique odor generally makes it less palatable, especially among young people and children; fresh Gastrodia elata has a high water content, a long drying cycle, and is prone to mold growth during storage, leading to unstable quality. These problems collectively restrict the application of Gastrodia elata in the ready-to-eat snack food sector.
[0017] refer to Figure 1 A method for preparing multi-flavor, ready-to-eat freeze-dried Gastrodia elata tablets according to an embodiment of the present invention includes the following steps: Step 1: Selection and cleaning of fresh Gastrodia elata Fresh Gastrodia elata are selected based on appearance, removing those with obvious rot, disease spots, or mechanical damage, and retaining those that are intact and firm in texture. The selected fresh Gastrodia elata are soaked in running water for 5 to 10 minutes, then rinsed repeatedly with clean water to remove surface mud and impurities, and drained for later use.
[0018] Step 2, Peeling and Steaming After cleaning, remove the outer skin of the fresh gastrodia elata using a stainless steel peeler or mechanical peeling method to expose the white to light yellow flesh. Place the peeled gastrodia elata whole in a steamer or steaming equipment and steam it at 100 degrees Celsius for 20 to 40 minutes. The steaming is complete when the center of the gastrodia elata is fully cooked and there is no white core in the cross-section after cutting. This is the standard for judging whether the gastrodia elata is fully steamed.
[0019] It should be noted that thorough steaming refers to the complete gelatinization of the starch inside the Gastrodia elata, which is beneficial for the subsequent slicing process, ensuring the slices remain intact and are less prone to breakage. Simultaneously, the steaming process deactivates the polyphenol oxidase in the Gastrodia elata, inhibiting enzymatic browning after slicing and helping to maintain the product's color. The steaming time should be adjusted appropriately according to the size of the individual Gastrodia elata: 20 to 25 minutes for individual pieces weighing less than 50 grams; 25 to 35 minutes for individual pieces weighing 50 to 100 grams; and 35 to 40 minutes for individual pieces weighing over 100 grams.
[0020] Step 3, Slice While the steamed Gastrodia elata is still hot, it is sliced into uniform thin slices with a thickness of 1 to 6 mm using a slicer to obtain raw Gastrodia elata slices.
[0021] It should be noted that the slice thickness directly affects the sublimation rate during the subsequent freeze-drying process and the final product's texture. A slice thickness of 1 to 3 mm results in a crisper texture after freeze-drying; a slice thickness of 4 to 6 mm allows for a longer melting time when sublingually, making it suitable for elderly consumers. The preferred slice thickness is 2.5 mm, at which point the product combines a crisp, chewy texture with a slow melting time.
[0022] Step 4, Natural Infusion for Flavoring Place the raw slices of Gastrodia elata in the soaking solution and soak at room temperature for 30 to 90 minutes to allow the slices to fully absorb the flavor components in the soaking solution, thus obtaining flavored Gastrodia elata slices. After soaking, remove the flavored Gastrodia elata slices, drain off the excess soaking solution, and spread them flat on a freeze-drying tray, leaving gaps between adjacent slices to ensure uniform sublimation of moisture during the freeze-drying process.
[0023] It should be noted that the maceration solutions are divided into the following two categories according to flavor type: The first type is natural fruit and vegetable juice extract. Fresh dragon fruit, apples, oranges, cucumbers, tomatoes, or carrots are juiced using a juicer, and then filtered through a 200-mesh filter to remove pulp and pulp, yielding clear or semi-clear fruit and vegetable juice. This juice is then mixed with purified water in a volume ratio of 1:1 to 3:1 to prepare the natural fruit and vegetable juice extract. Salt may be added to the natural fruit and vegetable juice extract at a rate of 0.1% to 0.5% (preferably 0.3%) based on the total mass of the extract, to balance the sweet and sour flavor.
[0024] The second type is refined honey extract. Honey is taken and heated in a water bath at 60-70 degrees Celsius for 15-20 minutes with stirring to allow appropriate evaporation of water, resulting in refined honey with a solid content of 75%-85%. The refined honey is then mixed with purified water at a mass ratio of 1:1 to 1:3, preferably 1:2, to prepare a refined honey extract, which is used to prepare honey-flavored Gastrodia elata tablets.
[0025] Furthermore, the amount of impregnation liquid used is based on the complete immersion of the Gastrodia elata slices. The mass ratio of impregnation liquid to Gastrodia elata slices is 2:1 to 5:1, preferably 3:1, to ensure that all parts of the Gastrodia elata slices can be fully in contact with the impregnation liquid.
[0026] In this embodiment of the application, in order to allow the flavor components in the impregnation solution to penetrate more fully into the interior of the Gastrodia elata slices, the Gastrodia elata slices can be placed in a vacuum impregnation device before impregnation and maintained at an absolute pressure of 2 to 5 kPa for 5 to 10 minutes to allow the gas inside the Gastrodia elata slices to escape. Then, the pressure is quickly restored to normal and the impregnation solution is immediately added, so that the impregnation solution can quickly enter the interior of the Gastrodia elata slices under the action of pressure difference, shortening the impregnation time to 15 to 30 minutes, while improving the uniformity of the distribution of flavor components in the cross section of the Gastrodia elata slices.
[0027] Step 5, vacuum freeze drying Transfer the freeze-drying tray containing the flavored Gastrodia elata slices to a vacuum freeze-drying equipment and execute the freeze-drying program according to the following parameters: Pre-freezing stage: Lower the shelf temperature to -40°C to -35°C and maintain it for 2 to 4 hours to allow the free water and bound water in the Gastrodia elata slices to fully freeze into solid ice crystals.
[0028] Sublimation drying stage: The absolute pressure of the vacuum freeze dryer chamber is maintained at 10 to 30 Pa, and the shelf temperature is raised from -35 degrees Celsius to -10 degrees Celsius at a rate of 5 to 10 degrees Celsius per hour and maintained for 8 to 14 hours, so that the ice crystals directly sublimate into water vapor under low temperature and low pressure conditions and are captured by the cold trap.
[0029] Analysis and drying stage: The shelf temperature is raised to 20 to 35 degrees Celsius, the absolute pressure is maintained at 10 to 20 Pa, and it is kept for 4 to 6 hours to remove the residual bound water in the Gastrodia elata slices, so that the moisture content of the final product is reduced to below 5%, and freeze-dried Gastrodia elata slices are obtained.
[0030] It should be noted that the vacuum freeze-drying process is completed under low temperature and low pressure conditions. The Gastrodia elata slices are always in a frozen or near-frozen state, which avoids the thermal degradation of gastrodin and p-hydroxybenzyl alcohol caused by the high temperature in hot air drying. At the same time, after the ice crystals sublimate, a porous network structure is formed inside the Gastrodia elata slices, giving the product a crispy texture. Moreover, this porous network structure allows the product to quickly absorb saliva and melt after entering the mouth, without leaving a sticky feeling in the mouth or causing any choking sensation.
[0031] In this embodiment of the application, in order to further ensure the uniformity of ice crystal morphology during the pre-freezing stage, the tray containing the flavored Gastrodia elata slices can be placed in a quick-freezing chamber at -20 degrees Celsius for 1 to 2 hours before being transferred into the vacuum freeze-drying equipment. This allows the surface and internal temperature of the Gastrodia elata slices to become more uniform before being transferred into the vacuum freeze-drying equipment to perform the pre-freezing procedure, thereby reducing the problem of uneven ice crystal size caused by the temperature difference between the inside and outside of the tray.
[0032] Step 6, Selecting and Packaging Films The freeze-dried Gastrodia elata slices are removed from the vacuum freeze-drying equipment and manually or mechanically sorted in an environment with a relative humidity of less than 40%. Fragments, slices with abnormal color, and slices with significantly uneven thickness are removed, retaining only those with intact appearance and uniform color. The qualified freeze-dried Gastrodia elata slices are weighed according to flavor category and individually packaged in small bags into aluminum foil composite bags or nitrogen-filled sealed bags. These bags are then heat-sealed to obtain single-flavor packaged products. Alternatively, two to nine flavors of freeze-dried Gastrodia elata slices can be mixed in equal mass ratios and packaged in the same inner packaging bag to obtain multi-flavor combination packaged products.
[0033] It should be noted that the relative humidity of the packaging environment is controlled below 40% because freeze-dried Gastrodia elata slices have low moisture content and high hygroscopicity. Exposure to high humidity will cause them to soften rapidly due to moisture absorption, resulting in a loss of crispness. Nitrogen-filled packaging can further isolate oxygen and moisture, extending the time the crispness is maintained during the product's shelf life.
[0034] After repackaging, near-infrared spectroscopy can be used to detect the gastrodin content in the freeze-dried Gastrodia elata slices to evaluate the retention of gastrodin in the product. Alternatively, high-performance liquid chromatography can be used to quantitatively analyze gastrodin and p-hydroxybenzyl alcohol as a basis for product quality identification.
[0035] This method uses fresh Gastrodia elata as raw material and employs a process of steaming thoroughly followed by low-temperature vacuum freeze-drying. No sulfur fumigation is used throughout the process, avoiding sulfur dioxide residue and eliminating the safety hazards and off-flavors associated with sulfur fumigation. During the vacuum freeze-drying process, the shelf temperature does not exceed 35 degrees Celsius. The heat exposure of heat-sensitive components such as gastrodin and p-hydroxybenzyl alcohol is significantly lower than that of traditional hot air drying, which is beneficial for the retention of these components in the product.
[0036] The porous mesh structure formed inside the Gastrodia elata tablets after the ice crystals sublimate gives the product a crisp and chewy texture. At the same time, it can slowly absorb water and dissolve when taken orally, without causing problems such as stickiness in the mouth or choking. It can be eaten directly by the elderly and children without cooking, making it ready to eat right out of the bag.
[0037] The natural fruit and vegetable juice infusion process utilizes the natural flavor components of fruits and vegetables such as dragon fruit, apple, orange, cucumber, tomato, and carrot to mask and harmonize the unique odor of Gastrodia elata, improving the product's palatability and broadening its appeal to a wider range of consumers. The honey infusion process imparts a mild sweetness, suitable for consumers who prefer traditional flavors. This multi-flavor product line allows the same product series to cater to consumers of different ages and taste preferences.
[0038] The steaming process ensures that the starch inside the Gastrodia elata is fully gelatinized, resulting in intact slices and reduced fragmentation. After freeze-drying, the product has a moisture content of less than 5% and is sealed in nitrogen-filled packaging, which effectively inhibits the growth of microorganisms and moisture absorption during storage, solving the problems of easy mold growth and unstable quality of fresh Gastrodia elata.
[0039] The embodiments of the present invention have been described above. However, the embodiments are not limited to the specific implementation methods described above. The specific implementation methods described above are merely illustrative and not restrictive. Those skilled in the art can make more equivalent embodiments under the guidance of the present embodiments, and all of them are within the protection scope of the present embodiments.
Claims
1. A method for preparing multi-flavor open-bag instant freeze-dried Gastrodia elata slices, characterized in that, Includes the following steps: Step 1: Select and clean the fresh Gastrodia elata, remove the outer skin, and place it in a steaming device to steam at 100 degrees Celsius for 20 to 40 minutes until the center of the Gastrodia elata is fully cooked and the cross-section has no white core, thus obtaining steamed Gastrodia elata with a fully cooked core. Step 2: While the steamed Gastrodia elata is still hot, slice it into uniform thin slices with a thickness of 1 to 6 mm to obtain sliced Gastrodia elata. Step 3: Soak the sliced Gastrodia elata in the soaking solution for 30 to 90 minutes, drain off the excess soaking solution, and then spread it flat on a freeze-drying tray to obtain flavored Gastrodia elata slices; wherein, the soaking solution is a natural fruit and vegetable juice soaking solution or a honey soaking solution; Step four: Place the freeze-drying tray containing the flavored Gastrodia elata slices into a vacuum freeze-drying equipment, and sequentially perform the pre-freezing stage, sublimation drying stage, and desorption drying stage to reduce the product moisture content to below 5%, thereby obtaining freeze-dried Gastrodia elata slices; wherein, during the pre-freezing stage, the shelf temperature is -40 to -35 degrees Celsius and maintained for 2 to 4 hours; during the sublimation drying stage, the absolute pressure is maintained at 10 to 30 Pa, and the shelf temperature is raised from -35 degrees Celsius to -10 degrees Celsius and maintained for 8 to 14 hours; during the desorption drying stage, the shelf temperature is 20 to 35 degrees Celsius, and the absolute pressure is maintained at 10 to 20 Pa and maintained for 4 to 6 hours; Step 5: Select the freeze-dried Gastrodia elata slices in an environment with a relative humidity of less than 40%, and put the qualified freeze-dried Gastrodia elata slices into sealed packaging bags to obtain the freeze-dried Gastrodia elata slice product.
2. The production method according to claim 1, characterized by, In step one, the steaming time is determined based on the individual weight of the Gastrodia elata: for individual Gastrodia elata weighing less than 50 grams, the steaming time is 20 to 25 minutes; for individual Gastrodia elata weighing 50 to 100 grams, the steaming time is 25 to 35 minutes; and for individual Gastrodia elata weighing more than 100 grams, the steaming time is 35 to 40 minutes.
3. The preparation method according to claim 1, characterized in that, In step two, when the slice thickness is 1 to 3 mm, the freeze-dried product has a crisp texture; when the slice thickness is 4 to 6 mm, the product has a longer dissolving time when taken orally.
4. The method of claim 1, wherein, The natural fruit and vegetable juice extract is prepared by mixing fruit and vegetable juice with purified water in a volume ratio of 1:1 to 3:
1. The fruit and vegetable juice is obtained by juicing and filtering dragon fruit, apple, orange, cucumber, tomato or carrot. Salt is also added to the natural fruit and vegetable juice extract at a ratio of 0.1% to 0.5% of the total mass of the natural fruit and vegetable juice extract.
5. The preparation method according to claim 1, characterized in that, The honey-infusion solution is prepared by mixing honey and purified water in a mass ratio of 1:1 to 1:3; the honey is prepared by stirring and heating honey in a water bath at 60 to 70 degrees Celsius for 15 to 20 minutes, and has a solid content of 75% to 85%.
6. The method of claim 1, wherein, In step three, the mass ratio of the soaking solution to the sliced Gastrodia elata is 2:1 to 5:1, and the amount of soaking solution used is based on the complete immersion of the sliced Gastrodia elata.
7. The preparation method according to claim 1, characterized in that, In step three, before soaking, the sliced Gastrodia elata is placed in a vacuum soaking device and maintained at an absolute pressure of 2 to 5 kPa for 5 to 10 minutes to allow the gas inside the Gastrodia elata slices to escape. Then, the pressure is restored to normal and soaking solution is added, shortening the soaking time to 15 to 30 minutes.
8. The method of claim 1, wherein, In step four, before transferring the flavored Gastrodia elata slices into the vacuum freeze-drying equipment, the tray containing the flavored Gastrodia elata slices is placed in a quick-freezing chamber at -20 degrees Celsius for 1 to 2 hours for pre-freezing, and then transferred into the vacuum freeze-drying equipment to perform the pre-freezing procedure.
9. The method of claim 1, wherein, In step five, each flavor of freeze-dried Gastrodia elata slices is packaged into an independent nitrogen-filled sealed bag or aluminum foil composite bag. Then, one or more flavors of freeze-dried Gastrodia elata slices are mixed in equal mass ratios and packaged into the same sealed inner packaging bag to obtain single-flavor or multi-flavor combination packaging products. The sealed packaging bag is a nitrogen-filled sealed bag or an aluminum foil composite bag.
10. A freeze-dried Gastrodia elata tablet prepared by the preparation method according to any one of claims 1 to 9.