Preparation method of vacuum-preserved fresh gastrodia tuber packed in a bag

Abstract

The application discloses a kind of vacuum fresh-keeping bagged fresh Gastrodia elata preparation methods, including raw material sorting, washing, color protection and enzyme passivation, vacuum packaging, high-temperature sterilization and the like steps.The application adopts the process of color protection in steps combined with fast temperature control cooling, effectively inhibits the enzymatic browning and non-enzymatic browning of Gastrodia elata during processing and storage, can long-term retain the original transparent color of fresh Gastrodia elata, avoids the discoloration and blackening problem easily appeared in conventional sterilization and preservation process;Meanwhile, through the composition regulation and rapid cooling after sterilization in blanching process, the integrity of Gastrodia elata cell structure can be maintained to the maximum extent, avoids the texture of Gastrodia elata to be soft and bran, retains the unique crisp and tender taste of fresh Gastrodia elata.Through the method, the original appearance, crisp and tender taste and effective components such as gastrodin of Gastrodia elata can be maintained, so that the product can be stored and transported for a long time without refrigeration.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and in particular relates to a method for preparing fresh Gastrodia elata in vacuum-sealed bags. Background Technology

[0002] Gastrodia elata is a traditional and precious Chinese medicinal herb with effects such as calming wind and stopping spasms, suppressing liver yang, and dispelling wind and unblocking meridians. Fresh Gastrodia elata retains its nutritional and medicinal components intact and has a better taste, making it very popular in the market. However, fresh Gastrodia elata has a high water content and a thin skin, making it extremely prone to browning, softening, and rotting after harvesting. Its storage period at room temperature is only 3 to 5 days, which severely limits the transportation, sales, and large-scale application of fresh Gastrodia elata.

[0003] Currently, the preservation of Gastrodia elata mainly relies on refrigeration, freezing, drying, or traditional pickling methods, which have problems such as short shelf life, deterioration in taste, loss of effective components, and inconvenience in use. Vacuum preservation and sterilization technologies can effectively isolate oxygen and inhibit microorganisms, but conventional processes easily lead to browning and softening of Gastrodia elata, making it difficult to simultaneously meet the requirements of preservation, color protection, shape preservation, and retention of medicinal efficacy. Therefore, developing a safe, efficient, and room-temperature-storable vacuum-preserved fresh Gastrodia elata and its preparation method has significant practical value. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a method for preparing fresh Gastrodia elata packaged in vacuum preservation bags.

[0005] The present invention is achieved through the following technical solutions.

[0006] The present invention provides a method for preparing fresh Gastrodia elata in vacuum-sealed bags, comprising the following steps: S1: Raw material sorting, grading according to the size, shape and maturity of Gastrodia elata; S2: Rinse the gastrodia elata to remove the attached mud and sand, then add disinfectant to the rinsing water, soak the gastrodia elata to disinfect it, rinse it with clean water, and finally drain the gastrodia elata. S3: Soak the Gastrodia elata in the color-protecting solution. After soaking, blanch the Gastrodia elata in boiling water. After blanching, cool the Gastrodia elata to room temperature. S4: After cooling, place the whole or sliced ​​Gastrodia elata into a vacuum bag, vacuum it, and heat-seal it tightly. S5: The vacuum-packed Gastrodia elata is sterilized by high-temperature steam, cooled after sterilization, and the preparation is completed after passing the inspection.

[0007] Preferably, in step S2, 50-100 ppm of food-grade sodium hypochlorite or chlorine dioxide solution is added to the washing water to disinfect the Gastrodia elata.

[0008] Preferably, the color-protecting solution in S3 comprises citric acid at a concentration of 0.3-0.6%, calcium chloride at a concentration of 0.5-1.5%, and sodium isoascorbate at a concentration of 0.05-0.2%.

[0009] Preferably, in step S3, when citric acid, calcium chloride, and sodium isoascorbate are dissolved in water, the temperature is maintained at 10–15°C.

[0010] Preferably, in step S3, the gastrodia elata is soaked in the color-protecting solution for 15 to 30 minutes, and the soaking method is vacuum soaking at a vacuum degree of -0.05 to -0.08 MPa.

[0011] Preferably, in step S3, the gastrodia elata is blanched in boiling water for 1.5 to 5 minutes. During the blanching process, calcium chloride with a concentration of 0.3 to 0.7% or citric acid with a concentration of 0.07 to 0.13% is added to the water.

[0012] Preferably, in step S3, after blanching, the gastrodia elata is cooled to room temperature at a rate of 0.5–2 °C / s.

[0013] Preferably, in step S4, the vacuum-packed Gastrodia elata is sterilized by high-temperature steam at a sterilization temperature of 115–121°C for 15–30 minutes.

[0014] Preferably, in step S4, after sterilization, the vacuum-packed Gastrodia elata is cooled to room temperature at a rate of 0.5–2 °C / s.

[0015] The beneficial effects of this invention are as follows: This invention employs a step-by-step color protection process combined with rapid temperature-controlled cooling, effectively inhibiting both enzymatic and non-enzymatic browning of Gastrodia elata during processing and storage. This allows for the long-term preservation of the original translucent color of fresh Gastrodia elata, avoiding the discoloration and blackening problems that easily occur in conventional sterilization and preservation processes. Simultaneously, through component regulation during the blanching process and rapid cooling after sterilization, the integrity of the Gastrodia elata's cell structure can be maintained to the greatest extent, preventing the texture from softening and becoming mealy, and preserving the unique crisp and tender texture of fresh Gastrodia elata. This method preserves the original appearance, crisp and tender texture, and effective components such as gastrodin in Gastrodia elata, enabling the product to be stored for extended periods and transported over long distances without refrigeration.

[0016] This invention features a simple process that allows fresh Gastrodia elata, packaged in vacuum-sealed bags, to be stored at room temperature for over 6 months and under refrigeration for up to 12 months, solving the problem of difficult storage and transportation of fresh Gastrodia elata. Within its shelf life, the active ingredients of Gastrodia elata are retained at a high rate, eliminating the need for low-temperature cold chain transportation, significantly reducing distribution costs. This makes it suitable for large-scale production, expanding the sales and application scenarios of fresh Gastrodia elata, and demonstrating good economic benefits and promotional value. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of fresh Gastrodia elata packaged in a vacuum preservation bag according to the present invention. Detailed Implementation

[0018] The technical solution of the present invention is further described below, but the scope of protection is not limited to what is described.

[0019] Example 1: A method for preparing fresh Gastrodia elata in vacuum-sealed bags includes the following steps: S1: Raw material sorting. Freshly harvested Gastrodia elata are selected. The Gastrodia elata must be free from rot, mechanical damage, mold, insect infestation, and other problems. The Gastrodia elata are graded according to their size, shape, and maturity. S2: Rinse the Gastrodia elata under running water or in a bubble cleaning machine to remove the attached mud and sand. Then add 50 ppm of food-grade sodium hypochlorite disinfectant to the rinsing water, soak the Gastrodia elata for 2 minutes to disinfect it, rinse it with clean water, and finally drain the Gastrodia elata. S3: Immerse the Gastrodia elata in the color-protecting solution. The immersion method is vacuum immersion at a vacuum degree of 0.05MPa for 15 minutes. After immersion, blanch the Gastrodia elata in boiling water for 1.5 minutes. During the blanching process, add 0.3% calcium chloride or 0.07% citric acid to the water to enhance hardness and prevent browning, and to achieve enzyme inactivation. After blanching, rapidly cool the Gastrodia elata to room temperature at a rate of 0.5℃ / s to prevent browning and maintain the crispness of the Gastrodia elata. S4: Pack the cooled Gastrodia elata whole into a food-grade high-temperature resistant polypropylene vacuum bag, vacuum it and heat-seal it tightly. S5: The vacuum-packed Gastrodia elata is sterilized by high-temperature steam at 115℃ for 15 minutes. After sterilization, the vacuum-packed Gastrodia elata is rapidly cooled to room temperature at a rate of 0.5℃ / s. The preparation is completed after passing the inspection.

[0020] The color-protecting solution in S3 comprises 0.3% citric acid, 0.5% calcium chloride, and 0.05% sodium isoascorbate. When preparing the color-protecting agent by dissolving citric acid, calcium chloride, and sodium isoascorbate in water, the temperature is maintained at 1°C.

[0021] Example 2: A method for preparing fresh Gastrodia elata in vacuum-sealed bags includes the following steps: S1: Raw material sorting. Freshly harvested Gastrodia elata are selected. The Gastrodia elata must be free from rot, mechanical damage, mold, insect infestation, and other problems. The Gastrodia elata are graded according to their size, shape, and maturity. S2: Rinse the Gastrodia elata under running water or in a bubble cleaner to remove the attached mud and sand. Then add 100ppm of food-grade chlorine dioxide solution to the rinsing water and soak the Gastrodia elata for 3 minutes to disinfect it. Rinse it with clean water and drain it. S3: Immerse the Gastrodia elata in the color-protecting solution. The immersion method is vacuum immersion at a vacuum degree of 0.08MPa for 30 minutes. After immersion, blanch the Gastrodia elata in boiling water for 5 minutes. During the blanching process, add 0.7% calcium chloride or 0.13% citric acid to the water to enhance hardness and prevent browning, and to achieve enzyme inactivation. After blanching, rapidly cool the Gastrodia elata to room temperature at a rate of 2℃ / s to prevent browning and maintain the crispness of the Gastrodia elata. S4: Pack the cooled Gastrodia elata slices into a food-grade high-temperature resistant polypropylene vacuum bag, vacuum it, and heat-seal it tightly. S5: The vacuum-packed Gastrodia elata is sterilized by high-temperature steam at 121℃ for 30 minutes. After sterilization, the vacuum-packed Gastrodia elata is rapidly cooled to room temperature at a rate of 2℃ / s. The preparation is completed after passing the inspection.

[0022] The color-protecting solution in S3 comprises 0.6% citric acid, 1.5% calcium chloride, and 0.2% sodium isoascorbate. When preparing the color-protecting agent by dissolving citric acid, calcium chloride, and sodium isoascorbate in water, the temperature is maintained at 15°C.

[0023] Example 3: A method for preparing fresh Gastrodia elata in vacuum-sealed bags includes the following steps: S1: Raw material sorting. Freshly harvested Gastrodia elata are selected. The Gastrodia elata must be free from rot, mechanical damage, mold, insect infestation, and other problems. The Gastrodia elata are graded according to their size, shape, and maturity. S2: Rinse the Gastrodia elata under running water or in a bubble cleaner to remove the attached mud and sand. Then add 80 ppm of food-grade sodium hypochlorite disinfectant to the rinsing water, soak the Gastrodia elata for 2 minutes to disinfect it, rinse it with clean water, and finally drain the Gastrodia elata. S3: Immerse the Gastrodia elata in the color-protecting solution. The immersion method is vacuum immersion at a vacuum degree of 0.07MPa for 22 minutes. After immersion, blanch the Gastrodia elata in boiling water for 3 minutes. During the blanching process, add 0.5% calcium chloride or 0.1% citric acid to the water to enhance hardness and prevent browning, and to achieve enzyme inactivation. After blanching, rapidly cool the Gastrodia elata to room temperature at a rate of 1.4℃ / s to prevent browning and maintain the crispness of the Gastrodia elata. S4: Pack the cooled Gastrodia elata whole into a food-grade high-temperature resistant polypropylene vacuum bag, vacuum it and heat-seal it tightly. S5: The vacuum-packed Gastrodia elata is sterilized by high-temperature steam at 118℃ for 22 minutes. After sterilization, the vacuum-packed Gastrodia elata is rapidly cooled to room temperature at a rate of 1.3℃ / s. The preparation is completed after passing the inspection.

[0024] The color-protecting solution in S3 comprises 0.5% citric acid, 1% calcium chloride, and 0.1% sodium isoascorbate. When preparing the color-protecting agent by dissolving citric acid, calcium chloride, and sodium isoascorbate in water, the temperature is maintained at 12°C.

[0025] Comparative Example 1: A method for preparing fresh Gastrodia elata in vacuum-sealed bags, comprising the following steps: S1: Raw material sorting. Freshly harvested Gastrodia elata are selected. The Gastrodia elata must be free from rot, mechanical damage, mold, insect infestation, and other problems. The Gastrodia elata are graded according to their size, shape, and maturity. S2: Pack the whole Gastrodia elata tuber into a food-grade high-temperature resistant polypropylene vacuum bag, vacuum it, and heat-seal it tightly.

[0026] The gastrodia elata was stored at 4±1℃.

[0027] Comparative Example 2: A method for preparing fresh Gastrodia elata in vacuum-sealed bags, based on Comparative Example 1, except that the Gastrodia elata is stored in the dark at 25±2℃.

[0028] Comparative Example 3: A method for preparing fresh Gastrodia elata in vacuum-sealed bags, comprising the following steps: S1: Raw material sorting. Freshly harvested Gastrodia elata are selected. The Gastrodia elata must be free from rot, mechanical damage, mold, insect infestation, and other problems. The Gastrodia elata are graded according to their size, shape, and maturity. S2: Pack the whole Gastrodia elata into a food-grade PE preservation bag and vacuum seal it.

[0029] The gastrodia elata was stored at 4±1℃.

[0030] The fresh Gastrodia elata in 250g bags prepared in Examples 1-3 and Comparative Examples 1-3 were stored for 180 days and then tested as follows: the initial gastrodin content was in the range of 3.41-3.63 mg / g. The fresh Gastrodia elata in Examples 1-3 were stored at 25±2℃ in the dark. The results are shown in the table below.

[0031] The fresh gastrodia elata packaged in this invention retains over 90% of its gastrodin after 180 days of storage at room temperature, while Comparative Example 1 began to deteriorate on day 85, Comparative Example 2 on day 15, and Comparative Example 3 on day 69. This demonstrates that the fresh gastrodia elata packaged using the method of this application can be stored at room temperature for an extended period.

Claims

1. A method for preparing fresh Gastrodia elata packaged in a vacuum preservation bag, characterized in that, Includes the following steps: S1: Raw material sorting, grading according to the size, shape and maturity of Gastrodia elata; S2: Rinse the gastrodia elata to remove the attached mud and sand, then add disinfectant to the rinsing water, soak the gastrodia elata to disinfect it, rinse it with clean water, and finally drain the gastrodia elata. S3: Soak the Gastrodia elata in the color-protecting solution. After soaking, blanch the Gastrodia elata in boiling water. After blanching, cool the Gastrodia elata to room temperature. S4: After cooling, place the whole or sliced ​​Gastrodia elata into a vacuum bag, vacuum it, and heat-seal it tightly. S5: The vacuum-packed Gastrodia elata is sterilized by high-temperature steam, cooled after sterilization, and the preparation is completed after passing the inspection.

2. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S2, 50-100 ppm of food-grade sodium hypochlorite or chlorine dioxide solution is added to the washing water to disinfect the Gastrodia elata, and the mixture is soaked for 2-3 minutes.

3. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: The color-protecting solution in S3 comprises citric acid at a concentration of 0.3–0.6%, calcium chloride at a concentration of 0.5–1.5%, and sodium isoascorbate at a concentration of 0.05–0.2%.

4. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 3, characterized in that: In step S3, when citric acid, calcium chloride, and sodium isoascorbate are dissolved in water, the temperature is maintained at 10–15°C.

5. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S3, the gastrodia elata is soaked in the color-protecting solution for 15 to 30 minutes, and the soaking method is vacuum soaking at a vacuum degree of -0.05 to -0.08 MPa.

6. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S3, the gastrodia elata is blanched in boiling water for 1.5 to 5 minutes. During the blanching process, calcium chloride with a concentration of 0.3 to 0.7% or citric acid with a concentration of 0.07 to 0.13% is added to the water.

7. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S3, after blanching, the gastrodia elata is cooled to room temperature at a rate of 0.5–2 °C / s.

8. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S4, the vacuum-packed Gastrodia elata is sterilized by high-temperature steam at a sterilization temperature of 115-121°C for 15-30 minutes.

9. The method for preparing fresh Gastrodia elata in a vacuum-sealed preservation bag as described in claim 1, characterized in that: In step S4, after sterilization, the vacuum-packed Gastrodia elata is cooled to room temperature at a rate of 0.5–2 °C / s.

Images