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Chrysanthemum drying method with shape keeping and brown stain preventing functions

An anti-browning and chrysanthemum technology is applied in the directions of drying, drying solid materials, heating to dry solid materials, etc., and can solve the problems of reducing drying temperature, prone to browning, affecting the appearance and commodity value of chrysanthemum brewing, etc. To achieve the effect of shortening the cycle, conducive to maintenance, and prolonging the preservation time

Inactive Publication Date: 2015-10-07
YICHUN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this technology can better maintain the color, fragrance, taste and shape of chrysanthemums, since the chrysanthemums have not been treated with greening, the biological enzymes in chrysanthemums have not been inactivated. If the water temperature is low (especially below 80°C), the chrysanthemums will Browning is very easy to occur during the brewing process, which will significantly affect the brewing appearance and commodity value of chrysanthemum
[0006] CN 103988890 A discloses a drying method for organic edible flowers. The drying method uses a heat pump to dry in stages, which reduces the drying temperature. The biological enzymes in the chrysanthemum are inactivated. The chrysanthemum prepared by this drying method is prone to browning when brewed in water with a low water temperature (especially below 80°C), which will affect the appearance of the chrysanthemum and the product. value

Method used

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  • Chrysanthemum drying method with shape keeping and brown stain preventing functions
  • Chrysanthemum drying method with shape keeping and brown stain preventing functions
  • Chrysanthemum drying method with shape keeping and brown stain preventing functions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The comparative example of the present invention is a chrysanthemum drying method that does not carry out steam inactivation and only carries out heat pump drying, and its specific operation is as follows:

[0044] 1) The picked organic chrysanthemums are graded and selected, and then arranged manually;

[0045] 2) Heat pump drying: It is carried out in three stages. The first stage: slow drying at low temperature and high humidity for 1 hour, to preserve the quality of edible flowers to the greatest extent; the second stage: gradually increase the temperature and reduce humidity and dry for 8 hours, while ensuring product quality. At the same time, speed up the drying rate; the third stage: drying at high temperature and low humidity for 3 hours to maximize the drying rate and save energy; the drying parameters of the heat pump are shown in Table 3:

[0046] Table 3 Parameter setting of heat pump drying (1)

[0047]

[0048] 3) The dried organic chrysanthemums are ...

Embodiment 2

[0052] Add steam inactivation treatment after the method step 2) of comparative example 1, other methods are the same, the concrete operation of steam inactivation is:

[0053] 3) Steam inactivation: put the dried chrysanthemums in step 2) into a sealed glass container, then put the sealed glass container into a steam pressure cooker, and treat it at a steam temperature of 65°C for 15 minutes.

[0054] For the chrysanthemums prepared by the chrysanthemum drying method described in Comparative Example 2, the contents of polyphenol oxidase (PPO) and peroxidase (POD) in chrysanthemums were 47U and 16U respectively, and the total flavonoids in the sample extract The content is 22.1mg / g. The browning phenomenon is still obvious when chrysanthemum is brewed, especially when the water temperature is lower than 80°C, the browning is extremely obvious.

Embodiment 3

[0056] After the method step 2) of comparative example 1, steam inactivation treatment, other methods are the same, and the specific operation of steam inactivation is:

[0057] 3) Steam inactivation: put the dried chrysanthemums in step 2) into a sealed glass container, then put the sealed glass container into a steam pressure cooker, and treat it at a steam temperature of 100°C for 3 minutes.

[0058] For the chrysanthemums prepared by the chrysanthemum drying method described in Comparative Example 2, the contents of polyphenol oxidase (PPO) and peroxidase (POD) in the chrysanthemums were 0 U and 0 U respectively, and the total flavonoids in the sample extract The content is 31.3mg / g. There is no browning phenomenon when chrysanthemum is brewed. But the curly degree of dried chrysanthemum that obtains increases significantly, has influenced dry chrysanthemum profile, compares with the dry chrysanthemum profile that comparative example 1 prepares as figure 1 shown.

[005...

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Abstract

A chrysanthemum drying method with shape keeping and brown stain preventing functions comprises the following steps that (1) picked chrysanthemums are classified and selected and then are manually placed in a disc; (2) heat pump drying is carried out, a heat pump is used for drying the chrysanthemums for 9-13 hours in a phased mode, and the water content of the chrysanthemums is made to be 9.5% to 11.5%; (3) steam inactivation is carried out, the chrysanthemums dried in the step (2) are placed in a sealed glass container, and then the sealed glass container is placed in a steam pressure cooker and is processed for 3-10 minutes under the steam temperature of 70-95 DEG C; (4) the chrysanthemums processed in the step (3) are classified and selected again according to quality, and nitrogen-filled packing is carried out on the chrysanthemums one by one. According to the chrysanthemum drying method with the shape keeping and brown stain preventing functions, operation is simple, monitoring is convenient, continuous work is achieved without manual watching, and industrial production efficiency is high; the phenomena of petal scattering and falling in the drying process of chrysanthemums are effectively avoided; brown stain of chrysanthemums and dissolution of the effective constituent, namely total flavonoid compounds, in the brewing process are prevented, and storage time is prolonged.

Description

technical field [0001] The invention relates to a drying method for chrysanthemums, in particular to a shape-preserving and anti-browning drying method for chrysanthemums. Background technique [0002] Traditional chrysanthemum drying methods include sulfur fumigation, steam scalding, hot air drying, baking and heat pump drying. Among them, the sulfur fumigation method and the steam blanching method both fumigate the chrysanthemums in the early stage to inactivate the biological enzymes in the chrysanthemums. However, the fumigated chrysanthemums have an ugly appearance and affect their commercial value. Hot air drying, baking and heat pump drying methods, generally the drying temperature is lower than 65°C, and the flower shape of chrysanthemums remains good after drying. High, in the process of brewing chrysanthemums, if the water temperature is low, especially when the water temperature is lower than 80°C, browning of chrysanthemums will easily occur during the brewing p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F26B3/00A23F3/34
Inventor 赵志刚韩成云王重庆
Owner YICHUN UNIVERSITY
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