CN114146117A - Cistanche deserticola peeling method - Google Patents
Cistanche deserticola peeling method Download PDFInfo
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- CN114146117A CN114146117A CN202111477311.3A CN202111477311A CN114146117A CN 114146117 A CN114146117 A CN 114146117A CN 202111477311 A CN202111477311 A CN 202111477311A CN 114146117 A CN114146117 A CN 114146117A
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- cistanche
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- taking out
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 241000336291 Cistanche deserticola Species 0.000 title claims description 17
- 241000005787 Cistanche Species 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000008236 heating water Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 206010040844 Skin exfoliation Diseases 0.000 abstract description 34
- 239000013043 chemical agent Substances 0.000 abstract description 7
- 230000006378 damage Effects 0.000 abstract description 6
- 230000035618 desquamation Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 241000336315 Cistanche salsa Species 0.000 description 7
- 230000008901 benefit Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/64—Orobanchaceae (Broom-rape family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/13—Preparation or pretreatment of starting material involving cleaning, e.g. washing or peeling
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of cistanche desquamation, and particularly relates to a cistanche desquamation method, which comprises the following steps: cleaning cistanche, and placing the washed cistanche in a ventilated place until no water drops exist on the surface; heating water to 85-95 ℃, and adding salt into the water; blanching herba cistanches in hot water, and taking out after blanching; taking out and quickly putting into water at the temperature of 18-25 ℃ for standing; after standing, taking out the mixture and carrying out manual auxiliary treatment; by combining heat treatment and cold treatment, the method not only overcomes the prominent problems of low cistanche peeling rate, serious brown stain, large cistanche loss, influence on mouthfeel and the like in the traditional manual peeling process, but also has small damage and loss of peeled cistanche, bright color and good mouthfeel, and the peeling rate is more than or equal to 95 percent, wherein no chemical agent is added, no chemical agent is left, the green and healthy cistanche is ensured, the labor cost is reduced, and the commodity value is improved.
Description
Technical Field
The invention belongs to the technical field of cistanche desquamation, and particularly relates to a cistanche desquamation method.
Background
Cistanche deserticola is a unique rare Chinese medicinal material with homology of medicine and food in the northwest desert area of China and is praised as desert ginseng. The cistanche deserticola contains a plurality of functional active ingredients such as polysaccharide, flavone, phenols and phenylethanoid glycosides, has the functions of tonifying kidney yang, benefiting essence and blood, relieving fatigue, relaxing bowel, protecting liver, regulating immunity and the like, and has extremely high edible value and medicinal value, so the cistanche deserticola and the cistanche deserticola products are favored by wide consumers. Cistanche deserticola is currently marketed in the form of dry products and processed products of its ingredients, and occupies the major market. Compared with the prior art, fresh cistanche in the market is low in ratio and relatively low in sales amount, and one reason is that the skin of the fresh cistanche is bitter and unpleasant to eat, and the skin is difficult to remove, so that a consumer cannot directly eat the fresh cistanche after purchasing the fresh cistanche, and the circulation of the fresh cistanche in the market is low. Therefore, the peel of the cistanche is removed by using the peeling technology, and the peeled cistanche is processed into a fresh food product by combining with other technologies, so that the circulation of the fresh cistanche in the market and the circulation of the processed product of the fresh cistanche can be relatively improved, and the development of the cistanche planting industry is promoted.
The fresh cistanche needs to be peeled before being processed. At present, the peeling method of fresh cistanche deserticola in enterprises only adopts the traditional pure manual peeling method. The method has the advantages of low peeling efficiency, large time consumption, higher labor cost, larger cistanche loss, serious browning of peeled cistanche, low yield and low commodity rate. The above problems are the bottleneck problems faced by cistanche enterprises in processing, and seriously restrict the development of cistanche enterprises and fresh-eating cistanche industries.
Disclosure of Invention
In order to solve the technical problems, the invention provides a cistanche peeling method, which combines heat treatment and cold treatment, overcomes the prominent problems of low cistanche peeling rate, serious browning, large cistanche loss, influence on mouthfeel and the like in the traditional manual peeling process, has small damage and loss of peeled cistanche, bright color and good mouthfeel, ensures the green and healthy cistanche, reduces the labor cost and improves the commodity value, and does not add any chemical agent or remain chemical agent, and the peeling rate is more than or equal to 95%.
The invention is realized by the following technical scheme.
The invention aims to provide a cistanche decortication method, which is carried out according to the following steps:
s1, cleaning cistanche and placing the washed cistanche in a ventilated place until no water drops exist on the surface;
heating water to 85-95 ℃, and adding salt into the water;
s2, putting the cistanche salsa into hot water for blanching, and fishing out after blanching is finished;
s3, fishing out, and quickly putting into water at the temperature of 18-25 ℃ for standing;
and S4, after standing, taking out the mixture and carrying out manual auxiliary treatment.
Preferably, the concentration of the added salt in S1 is 50-80 g/L.
Preferably, in S2, blanching for 90-100S.
Preferably, the mixture is kept stand for 5-8 min in S3.
Preferably, in S4, the desquamation rate of cistanche is more than or equal to 95%, and cistanche cannot be damaged.
Compared with the prior art, the invention has the following beneficial effects:
the invention changes the traditional pure manual peeling mode, adopts a method of combining heat treatment and cold treatment to peel, and has the following mechanism: the high temperature can destroy the structure of cells, soften the connection part of scaly epidermis and pulp, and enable peeling to be more convenient; high temperature can inactivate the activity of the relevant enzyme; and (3) cold treatment: the cold and hot interaction can further damage the epidermis tissues; the pulp is quickly cooled, the damage to the pulp at high temperature is reduced, the quality of the peeled pulp is ensured, and the epidermis structure is damaged by the expansion rate and the shrinkage rate of the epidermis; the salt is added to increase the permeability pressure of hot water, accelerate the structural destruction of epidermal cells and the separation of skin and meat, and has the functions of sterilization and color protection; the peeling machine has the advantages that no chemical agent is added in the peeling process, the peeling machine is simple to operate, green and healthy, high in peeling rate, high in commodity rate, high in production benefit and low in browning degree, artificial participation factors are reduced, labor intensity of a large-size enterprise is greatly reduced, manpower is saved, cost is saved, and development of cistanche enterprises is driven.
Detailed Description
In order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following examples and data are provided for further illustration, but the examples are not intended to limit the present invention.
The experimental methods and the detection methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1
A cistanche deserticola peeling method comprises the following steps:
the method comprises the following steps: firstly, cleaning preferable cistanche salsa, and then placing the cistanche salsa in a ventilated place until no water drops exist on the surface;
step two: heating water to 85 deg.C, adding 80g/L salt;
step three: blanching Cistanchis herba in hot water for 100s, and taking out after blanching;
step four: taking out, rapidly placing into 18 deg.C water, and standing for 5 min;
step five: taking out, and performing manual auxiliary treatment, wherein the peeling rate is more than or equal to 95%, and cistanche can be prevented from being damaged;
example 2
A cistanche deserticola peeling method comprises the following steps:
the method comprises the following steps: firstly, cleaning preferable cistanche salsa, and then placing the cistanche salsa in a ventilated place until no water drops exist on the surface;
step two: heating water to 90 deg.C, adding 65g/L salt;
step three: blanching herba cistanches in hot water for 95s, and taking out after blanching;
step four: taking out, rapidly putting into water of 20 deg.C, standing for 7 min;
step five: taking out, and performing manual auxiliary treatment, wherein the peeling rate is more than or equal to 95%, and cistanche can be prevented from being damaged;
example 3
A cistanche deserticola peeling method comprises the following steps:
the method comprises the following steps: firstly, cleaning preferable cistanche salsa, and then placing the cistanche salsa in a ventilated place until no water drops exist on the surface;
step two: heating water to 95 deg.C, adding 50g/L salt;
step three: blanching herba cistanches in hot water for 90s, and taking out after blanching;
step four: taking out, rapidly placing into 25 deg.C water, and standing for 8 min;
step five: taking out, and performing manual auxiliary treatment to ensure that the peeling rate is more than or equal to 95 percent and the cistanche cannot be damaged.
Comparative example 1
Peeling by hand directly.
Sensory evaluation was performed on the peeled cistanche deserticola of examples 1 to 3 and comparative example 1, and the results are shown in the following table:
TABLE 1 sensory evaluation results of cistanche deserticola peeled in examples 1 to 3 and comparative example 1
As can be seen from table 1, compared with the conventional manual peeling method of comparative example 1, the method combines heat treatment and cold treatment, not only overcomes the prominent problems of low peeling rate, serious browning, large loss of cistanche, influence on mouthfeel and the like of the traditional manual peeling process, but also has the advantages of small damage and loss of peeled cistanche, bright color, good mouthfeel, and peeling rate of not less than 95%, no chemical agent is added, no chemical agent residue exists, green and healthy cistanche is ensured, labor cost is reduced, and commodity value is improved.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, it is intended that such changes and modifications be included within the scope of the appended claims and their equivalents.
Claims (5)
1. A cistanche deserticola peeling method is characterized by comprising the following steps:
s1, cleaning cistanche and placing the washed cistanche in a ventilated place until no water drops exist on the surface;
heating water to 85-95 ℃, and adding salt into the water;
s2, putting the cistanche processed in the S1 into S1 hot water for blanching, and fishing out after blanching is finished;
s3, fishing out, and quickly putting into water at the temperature of 18-25 ℃ for standing;
and S4, after standing, taking out the mixture and carrying out manual auxiliary treatment.
2. The method for peeling cistanche deserticola as claimed in claim 1, wherein the concentration of the added salt in S1 is 50-80 g/L.
3. The method for peeling cistanche deserticola as claimed in claim 1, wherein in S2, blanching is performed for 90-100S.
4. The method for peeling cistanche deserticola as claimed in claim 1, wherein the standing is performed for 5-8 min in S3.
5. The method for peeling cistanche as claimed in claim 1, wherein in S4, the cistanche peeling rate is not less than 95% and cistanche is not damaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111477311.3A CN114146117A (en) | 2021-12-06 | 2021-12-06 | Cistanche deserticola peeling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111477311.3A CN114146117A (en) | 2021-12-06 | 2021-12-06 | Cistanche deserticola peeling method |
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| Publication Number | Publication Date |
|---|---|
| CN114146117A true CN114146117A (en) | 2022-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111477311.3A Pending CN114146117A (en) | 2021-12-06 | 2021-12-06 | Cistanche deserticola peeling method |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852161A (en) * | 2016-04-25 | 2016-08-17 | 长沙思麦食品开发有限公司 | Peeling method for fruits and vegetables |
| CN106174623A (en) * | 2016-07-13 | 2016-12-07 | 宁波大学 | A kind of method that taro is quickly removed the peel |
| CN106387939A (en) * | 2016-09-18 | 2017-02-15 | 福州大世界橄榄有限公司 | Fruit peeling method and fruit peeling device |
| CN107028201A (en) * | 2017-01-24 | 2017-08-11 | 海南大学 | A kind of pepper freezes quick peeling method |
| CN108450966A (en) * | 2018-03-08 | 2018-08-28 | 陕西师范大学 | A kind of efficient peeling method of semen armeniacae amarae |
| CN114391628A (en) * | 2022-02-18 | 2022-04-26 | 内蒙古农业大学 | Cistanche browning prevention color fixative and cistanche crisp chip preparation method |
-
2021
- 2021-12-06 CN CN202111477311.3A patent/CN114146117A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852161A (en) * | 2016-04-25 | 2016-08-17 | 长沙思麦食品开发有限公司 | Peeling method for fruits and vegetables |
| CN106174623A (en) * | 2016-07-13 | 2016-12-07 | 宁波大学 | A kind of method that taro is quickly removed the peel |
| CN106387939A (en) * | 2016-09-18 | 2017-02-15 | 福州大世界橄榄有限公司 | Fruit peeling method and fruit peeling device |
| CN107028201A (en) * | 2017-01-24 | 2017-08-11 | 海南大学 | A kind of pepper freezes quick peeling method |
| CN108450966A (en) * | 2018-03-08 | 2018-08-28 | 陕西师范大学 | A kind of efficient peeling method of semen armeniacae amarae |
| CN114391628A (en) * | 2022-02-18 | 2022-04-26 | 内蒙古农业大学 | Cistanche browning prevention color fixative and cistanche crisp chip preparation method |
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Application publication date: 20220308 |