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Processing method of aromatic steamed tangerine peel

A technology of tangerine peel and mellow fragrance, which is applied in the processing field of mellow and fragrant steamed tangerine peel, which can solve the problems of reducing the content of active ingredients in volatile oils, difficulty in controlling product quality, and affecting the efficacy of tangerine peel, so as to achieve high quality, high content of active ingredients and avoid loss. Effect

Inactive Publication Date: 2019-07-26
张淑敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method significantly reduces the content of volatile oil active components in the orange peel, which will affect the efficacy of the orange peel; patent CN 103989781 A (a high-efficiency and quick-fragrant orange peel processing method) adopts the method of wine vexation, steaming and long-term preservation to remove Spicy and dry, enhance the mellow aroma of tangerine peel
This method also removes a large amount of volatile active ingredients in the orange peel and has a long storage time, so the product quality is difficult to control

Method used

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  • Processing method of aromatic steamed tangerine peel

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Effect test

Embodiment 1

[0018] A method for processing mellow and steamed tangerine peel, characterized in that it comprises the following steps:

[0019] (1) Wash the fresh orange peel, cut it into pieces no larger than 2 cm×2 cm, soak it in 3 g / mL glycerin and 0.12 g / mL sodium chloride protection solution for 20 min, and take it out;

[0020] (2) Transfer the soaked orange peel to a traditional Chinese medicine cooking machine, steam for 18 min, and freeze-dry at -65°C for 1.5 h after natural cooling, and then perform high-temperature steam-freeze drying twice;

[0021] (3) Put the orange peel obtained in step (2) into a steamer, steam it with 30% ethanol-water steam for 25 minutes, and then freeze-dry it to obtain mellow steamed orange peel.

Embodiment 2

[0023] A method for processing mellow and steamed tangerine peel, characterized in that it comprises the following steps:

[0024] (1) After washing the fresh orange peel, cut it into pieces no larger than 2 cm×2 cm, soak it in a protective solution containing 2.5 g / mL glycerin and 0.10 g / mL sodium chloride for 25 min, and take it out;

[0025] (2) Transfer the soaked orange peel to a traditional Chinese medicine cooking machine, steam for 20 minutes, and freeze-dry at -55°C for 1.5 hours after natural cooling, and then undergo high-temperature steaming-freeze drying for 3 times;

[0026] (3) Put the orange peel obtained in step (2) into a steam oven, steam it with 25% ethanol-water steam for 25 minutes, and then freeze-dry it to obtain mellow steamed orange peel.

Embodiment 3

[0028] A method for processing mellow and steamed tangerine peel, characterized in that it comprises the following steps:

[0029] (1) After washing the fresh orange peel, cut it into pieces no larger than 2 cm×2 cm, soak it in a protective solution containing 3 g / mL glycerin and 0.13 g / mL sodium chloride for 20 min, and take it out;

[0030] (2) Transfer the soaked orange peels to a traditional Chinese medicine cooking machine, steam for 22 minutes, freeze-dry at -60°C for 1.5 hours after natural cooling, and then perform high-temperature steam-freeze-drying treatment for 3 times;

[0031] (3) Put the orange peel obtained in step (2) into a steamer, steam it with 35% ethanol-water steam for 20 minutes, and freeze-dry it to obtain mellow steamed orange peel.

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Abstract

The invention belongs to the technical field of Chinese herbal medicine processing, and particularly relates to a processing method of aromatic steamed tangerine peel. The method comprises the steps of washing fresh orange peel, cutting into pieces, steeping in a protective solution for 15-25min, and taking out; then transferring steeped orange peel into a Chinese herbal medicine cooking machine,steaming for 15-25min by using water vapor, cooling naturally, then carrying out freeze drying for 1-2h, and then performing high-temperature steaming-freeze drying treatment for 2-3 times; and finally putting obtained orange peel into a furnace, steaming for 20-25min by utilizing ethanol-water vapor, and carrying out freeze drying to obtain the aromatic steamed tangerine peel. The tangerine peelprepared by the invention has a high active ingredient content, strong aroma and excellent quality.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese medicine processing, and in particular relates to a method for processing mellow and steamed tangerine peel. Background technique [0002] Chenpi is derived from the dried ripe peel of Rutaceae plant orange and its cultivars. Tangerine peel, also known as tangerine peel, is warm in nature, bitter in taste, pungent, enters the spleen and lung meridian, has the functions of regulating qi and invigorating the spleen, drying dampness and resolving phlegm. The main active ingredients in tangerine peel are flavonoids and volatile oils. Epidemiological investigation reports in recent years have shown that flavonoids can lower blood pressure, lower blood lipids, prevent and improve cardiovascular and cerebrovascular diseases, and volatile oil active ingredients can clear the body Free radicals play the role of anti-oxidation and anti-aging. [0003] Dried tangerine peel is used as a traditio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/752A61K131/00
CPCA61K36/752A61K2236/10A61K2236/17
Inventor 张淑敏
Owner 张淑敏
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