CN114651867B - Gardenia fruit treatment method - Google Patents
Gardenia fruit treatment method Download PDFInfo
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- CN114651867B CN114651867B CN202210317083.1A CN202210317083A CN114651867B CN 114651867 B CN114651867 B CN 114651867B CN 202210317083 A CN202210317083 A CN 202210317083A CN 114651867 B CN114651867 B CN 114651867B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- 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)
- A61K36/74—Rubiaceae (Madder family)
- A61K36/744—Gardenia
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- 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
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention is applicable to the field of gardenia fruit treatment, and provides a gardenia fruit treatment method, which comprises the following steps: step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time; step (2): placing the soaked gardenia fruits in a tea saponin steam blanching device for blanching for a period of time, taking out, rapidly placing in a second treatment liquid, and rapidly dipping in the second treatment liquid; step (3): draining the fruits, airing for a period of time at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for a period of time by using a heat pump, and continuing to dry for a period of time under the microwave condition; step (4): cooling the dried fruits, and then placing the fruits in a sterile plastic bag, and then vacuumizing, sealing and preserving the fruits.
Description
Technical Field
The invention belongs to the field of gardenia fruit treatment, and particularly relates to a gardenia fruit treatment method.
Background
Gardenia jasminoides ellis is used as a traditional Chinese medicinal material, and flowers, fruits, leaves and roots of gardenia jasminoides ellis can be used as medicines, and the gardenia jasminoides ellis have the effects of clearing heat and detoxicating, purging pathogenic fire and relieving restlessness, protecting liver and gallbladder and the like. Fructus Gardeniae contains gardenia yellow pigment and gardenia blue pigment, which are edible pigment, and are the first choice of colorant in food industry; the gardenia yellow pigment also has the functions of resisting bacteria and diminishing inflammation and effectively supplementing vitamins. The gardenia fruit has extremely high comprehensive utilization value and has edible and health care values. However, as the gardenoside, the crocin and the gardenia yellow pigment in the gardenia fruits are sensitive to illumination and temperature, the quality of the gardenia fruits is easily affected by the fact that the temperature is too high or the illumination is too strong, so that the pretreatment of the gardenia fruits is critical, the sales and the processing of the gardenia fruits are directly affected, and the sustainable development significance of the gardenia industry is very great.
At present, the common drying method of the gardenia fruits is natural airing, the natural airing period is long and is limited by weather, the gardenia fruits are fleshy capsules, and the fruits are easy to be infected by pathogenic bacteria and oxidized in the long-term airing process, so that the gardenia fruits are blackened and rotten, the product quality is seriously influenced, and the method is a bottleneck for healthy development of the gardenia industry. In view of the above, it is an urgent need to find a method for processing fruits that can well maintain the color of gardenia fruits without affecting the effective ingredients of the fruits, and is a motive force for promoting sustainable development of the gardenia industry.
In order to avoid the above technical problems, it is necessary to provide a method for processing gardenia fruits to overcome the drawbacks of the prior art.
Disclosure of Invention
The invention aims to provide a method for processing gardenia fruits, which aims to provide a method for processing fruits, which can not influence the effective components of the fruits, but also can well keep the color of the gardenia fruits.
The invention discloses a processing method of gardenia fruits, which comprises the following steps:
step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time;
step (2): placing the soaked gardenia fruits in a tea saponin steam blanching device for blanching for a period of time, taking out, rapidly placing in a second treatment liquid, and rapidly dipping in the second treatment liquid;
step (3): draining the fruits, airing for a period of time at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for a period of time by using a heat pump, and continuing to dry for a period of time under the microwave condition;
step (4): cooling the dried fruits, and then placing the fruits in a sterile plastic bag, and then vacuumizing, sealing and preserving the fruits.
According to a further technical scheme, in the step (1), the first treatment liquid comprises 20-30mg/ml of tea saponin solution, and the balance is water.
In a further technical scheme, in the step (2), the specific steps are as follows: placing the soaked fructus Gardeniae in a steam blanching device containing 20mg/ml tea saponin, and blanching for 20-30s.
In a further technical scheme, in the step (2), the second treatment liquid comprises 3-5% of salt and 20-30mg/m l tea saponin, and the balance is water.
In a further technical scheme, in the step (3), the specific steps are as follows: draining, airing for 1-2h at ventilation position, drying for 1-2h at 40-55deg.C by heat pump, and continuously drying for 1-2h at 1KW and 50deg.C by microwave.
In the further technical scheme, in the step (3), when the moisture content of the fruits is less than or equal to 12%, the drying treatment of the fruits is finished.
In a further technical scheme, in the step (4),
cooling the dried fruit to 1-5deg.C, and packaging in sterile plastic bag.
Compared with the prior art, the invention has the following beneficial effects:
the invention carries out tracking investigation on the fruit development rule, confirms the time suitable for picking the gardenia fruits, provides reference basis for the operation of the gardenia industry, improves the effective utilization rate of the gardenia fruits and reduces the resource waste;
according to the invention, the waste oil tea cake is fully utilized, the tea saponin which is multifunctional and has the functions of the purely natural surfactant and the antioxidant is extracted, the production cost is reduced, the purely natural quality of the product is ensured, and the living requirements of people on health and original ecology are met;
the invention utilizes the steam blanching technology, improves the current situation of nonuniform heating of the water bath blanching of the existing gardenia fruits, prevents the defects of deformation of the gardenia fruits, loss of effective components of the fruits and the like caused by overhigh temperature while inhibiting the activity of polyphenol oxidase in the fruits, and ensures the quality of the dried gardenia fruits;
the tea saponin is used for treating the fruits for multiple times in different working procedures, so that the flavor and quality of the fruits are improved while the enzyme activity is inhibited for multiple times, the color and luster of the fruits are improved, and the market competition potential of the dried gardenia fruits is improved;
the invention utilizes the heat pump and microwave combined technology, fully makes up the defects of the prior drying technology, realizes low-temperature rapid drying, improves the drying efficiency of the gardenia fruits, improves the quality of the gardenia fruits, and ensures the quality of the gardenia dried fruits;
the whole operation flow is safe and environment-friendly, the operation is simple, the pure natural quality of the dried gardenia fruits is effectively maintained, and the green development idea is practiced;
drawings
FIG. 1 shows the sensory evaluation of cape jasmine fruits by three treatment methods.
Detailed Description
The present invention will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Specific implementations of the invention are described in detail below in connection with specific embodiments.
1. The picking time of the fruits is generally most suitable when the fruits are orange red after 180 days of flowering of the gardenia.
2. Preliminary treatment after fruit picking: the leaves, worm-eaten or moldy fruits which are mixed in the fruits are removed in time after the fruits are picked, and the fruit stalks are removed at the same time, so that rotten fruits are avoided.
3. The following fruit treatment liquid is prepared:
treatment fluid one: 20-30mg/ml tea saponin solution, and water in balance.
The extraction method of the tea saponin comprises the following steps: pulverizing dried oil tea cake, mixing with 95% ethanol and oil tea cake powder at a ratio of 4:1, leaching at 60deg.C for 3 hr, centrifuging to obtain supernatant, adding 5% Alumen, refluxing for 1 hr, centrifuging to obtain supernatant, and drying at 60deg.C in oven to obtain theasaponin.
And (2) treating fluid II: 3-5% of salt and 20-30mg/ml of tea saponin, and the balance of water.
Embodiment one:
a processing method of cape jasmine fruits comprises the following steps:
step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time;
step (2): placing the soaked fructus Gardeniae in a steam blanching device containing 20mg/ml tea saponin, blanching for 20s, taking out, rapidly placing in a second treatment solution, and rapidly dipping in the second treatment solution;
step (3): draining the fruits, airing for 1h at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for 1h at 40 ℃ by using a heat pump, and continuing to dry for 1h at 1KW and 50 ℃ under the microwave condition, wherein when the water content of the fruits is less than or equal to 12%, the drying treatment of the fruits is completed;
step (4): cooling the dried fruits to 1-5deg.C, packaging in sterile plastic bag, and vacuum sealing.
Embodiment two:
a processing method of cape jasmine fruits comprises the following steps:
step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time;
step (2): placing the soaked fructus Gardeniae in a steam blanching device containing 20mg/ml tea saponin, blanching for 30s, taking out, rapidly placing in a second treatment solution, and rapidly dipping in the second treatment solution;
step (3): draining the fruits, airing for 2 hours at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for 2 hours at 55 ℃ by using a heat pump, and continuing to dry for 2 hours at 1KW and 50 ℃ under the microwave condition, wherein when the water content of the fruits is less than or equal to 12%, the drying treatment of the fruits is completed;
step (4): cooling the dried fruits to 1-5deg.C, packaging in sterile plastic bag, and vacuum sealing.
Embodiment III:
a processing method of cape jasmine fruits comprises the following steps:
step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time;
step (2): placing the soaked fructus Gardeniae in a steam blanching device containing 20mg/ml tea saponin, blanching for 20-30s, taking out, rapidly placing in a second treatment solution, and rapidly dipping in the second treatment solution;
step (3): draining the fruits, airing for 1.5 hours at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for 1.5 hours at 48 ℃ by using a heat pump, and then continuing to dry for 1.5 hours at 1KW and 50 ℃ under the microwave condition, wherein when the water content of the fruits is less than or equal to 12%, the drying treatment of the fruits is completed;
step (4): the dried fruits can be put into a sterile plastic bag after being cooled to 3 ℃, and then the fruits are vacuumized, sealed and preserved.
Comparative experiments
After the gardenia fruits are picked, the following 3 fruit treatment methods are adopted:
method I: the technology of the invention is adopted;
method II: after picking fruits, directly putting the fruits into boiling water for de-enzyming for 20-30s without any treatment, draining the fruits, and naturally airing the fruits in the sun until the water content of the fruits is less than or equal to 12%;
method III: after picking fruits, directly adopting steam for fixation for 20-30s without any treatment, and then using a heat pump and microwaves for drying under the same drying conditions as the invention, and finishing the drying treatment of the fruits when the water content of the fruits is less than or equal to 12%.
2. The sensory measurement and assignment method of the treated gardenia fruits comprises the following steps:
the group of 10 persons is divided into 3 groups, and the color, form, texture, flavor and other appearances of the gardenia fruits are respectively evaluated and assigned, and the assignment method is shown in table 1.
3. The method for measuring the effective components of the gardenia fruits comprises the following steps:
(1) chlorogenic acid and geniposide extraction and determination:
accurately weighing dried fructus Gardeniae powder (sieved by a 60-mesh sieve) with constant weight of about 0.2g, placing into a 50mL centrifuge tube, accurately weighing 70% methanol solution of 20mL, weighing, soaking for 1h, performing ultrasonic treatment for 50min, cooling to room temperature, weighing, supplementing the lost weight with 70% methanol solution, centrifuging for 15min at 8000r/min, taking supernatant, shaking, and filtering with 0.45 μm microporous membrane for use.
Agilent C18 chromatographic column (250X 4.6 mm), column temperature 30 ℃, sample injection amount 10ul, flow rate 1min/ml.
The mobile phase was acetonitrile (A) and 0.2% phosphoric acid (B). The gradient elution procedure was:
0-10-15-25-30min；10％-20％-25％-40％-10％A；
the detection wavelength is as follows: gardenia jasminoides 238nm and chlorogenic acid 330nm.
(2) Extracting and measuring gardenia yellow pigment: weighing the crushed gardenia powder, placing the powder into a conical flask, adding 60% ethanol according to a feed liquid ratio of 1:10, shaking uniformly, performing ultrasonic treatment in ultrasonic waves for 30min (power 300w, frequency 80 KHz), extracting for 2 times, combining the extracting solutions, centrifuging at 25 ℃ under 4500r/min, taking supernatant fluid to dilute and fix volume, taking 60% ethanol solution as a reference, and measuring the absorbance value of gardenia fruit yellow pigment under 440 nm.
4. Analysis and results
The above 3 fruits were subjected to fruit sensory evaluation (figure 1), and chlorogenic acid, geniposide, gardenia yellow pigment content, etc. in fructus Gardeniae were measured and analyzed, specifically shown in table 1.
As can be seen from FIG. 1, the three treatment methods have larger differences in color, morphology, texture, flavor and comprehensive score, wherein the fruits treated by the technical method (method I) have the highest comprehensive score, the best appearance, red color, complete and full fruit grain, no separation and breakage of pericarp and nutlet and the due faint scent of the gardenia. And secondly, the treatment method III is that although the treated fruits are complete and the fruit peel and the nuts are well preserved, the fruits are poor in color and flavor due to the fact that antioxidation and fixation treatment are not carried out. The treatment II is the worst of three treatments, and has no antioxidation and fixation treatment in the early stage, and meanwhile, the natural drying process is longer, and the fruits are easy to ferment and infect infectious microbe, so that the fruits are worse from inside to outside.
TABLE 2 comparison of effective ingredients of Gardenia fruits by different treatments
| Fruit processing method | Chlorogenic acid (%) | Gardenia glycoside (%) | Gardenia yellow pigment (A440) |
| Method I | 0.076±0.02 | 5.986±0.3 | 0.596±0.25 |
| Method II | 0.027±0.04 | 3.557±0.58 | 0.417±0.19 |
| Method III | 0.035±0.2 | 4.165±0.39 | 0.535±0.20 |
The analysis results of the effective components of the gardenia fruits with different treatment methods are shown in Table 2. As can be seen from Table 2, the content of chlorogenic acid in Gardenia fruit of method I (technical method of the invention) is 0.076% which is 104.9% and 92.4% higher than that of methods II and III, respectively; the content of the gardenoside is 5.98 percent and is 68.5 percent and 43.8 percent higher than that of the method II and the method III respectively; gardenia yellow A440 has a value of 0.59, which is less different from methods II and III, but is 43.9% higher than method II.
In combination with the above, it can be seen that: the technical method can well keep the color and the quality of the gardenia fruits, is simple to operate, is environment-friendly, can improve the competitiveness of the gardenia fruits in the market sales, and is fit for the development direction of the current large health industry.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (1)
1. The gardenia fruit treatment method is characterized by comprising the following steps of:
step (1): the picked fruits are placed in a mesh basket in time and then immersed and washed in the first treatment liquid for a period of time;
step (2): placing the soaked gardenia fruits in a tea saponin steam blanching device for blanching for a period of time, taking out, rapidly placing in a second treatment liquid, and rapidly dipping in the second treatment liquid;
step (3): draining the fruits, airing for a period of time at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for a period of time by using a heat pump, and continuing to dry for a period of time under the microwave condition;
step (4): cooling the dried fruits, then placing the fruits in a sterile plastic bag, and then vacuumizing, sealing and preserving;
wherein in the step (1), the first treatment liquid comprises 20-30mg/ml of tea saponin solution and the balance of water;
in the step (2), the specific steps are as follows: placing the soaked fructus Gardeniae in a steam blanching device containing 20mg/ml tea saponin, blanching for 20-30s;
in the step (2), the treatment liquid comprises 3-5% of salt and 20-30mg/ml of tea saponin, and the balance of water;
in the step (3), the specific steps are as follows: draining the fruits, airing for 1-2 hours at a ventilation position, then placing in a heat pump-microwave combined drying device, drying for 1-2 hours at 40-55 ℃ by using a heat pump, and continuing to dry for 1-2 hours at 1KW and 50 ℃ under the microwave condition;
in the step (3), when the moisture content of the fruits is less than or equal to 12%, the drying treatment of the fruits is finished;
in the step (4), the dried fruits are cooled to 1-5 ℃ and then are put into a sterile plastic bag.
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