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Medicinal health care Ophiopogon japonicus processing
Ophiopogon japonicus is also known as "algagrass," "wheatgrass," and "grasswood." It belongs to the family Liliaceae. Medicinal spindles are nourishing and strengthening agents. This taste is sweet and bitter, cold, there is nourishing yin and fluid, lungs and cough function, on the lung deficiency, noise cough, fever, fluid symptoms have a good health care. The following describes the processing technology points of Ophiopogon japonicus. First, the process: material selection → cleaning → peeling → blanching → sugar → baking → softening → packaging. Second, the processing points 1, the choice of raw materials: the selection of mature, well-developed, large size of Ophiopogon do raw materials. Exclude pests and small particles. 2, cleaning, peeling: selected Ophiopogon into the sink, wash it fully with flowing water, remove and drain. Remove the skin with a rubbing or chemical peeling method, clean it, put it in 2% saline, soak for 8-12 hours. 3, blanching: pour the pot into the water, boil, the Ophiopogon into the boiling water in hot blanch 5-10 minutes, and then cool with cold water. 4, sugar: sugar system using multiple cooking methods. In the first canning, 20 kg of water was taken and placed in a pot and heated to 80° C., 20 kg of white sugar was added, and 40 g of citric acid was added at the same time, and they were boiled together for 5 minutes. Take 50 kg of the processed Ophiopogon blocks, put them into the sugar solution, boil for 10-15 minutes, and soak them in the large cylinder for 24 hours together with the sugar liquid with the Ophiopogon blocks. In the second canning, put the sugar liquid and Ophiopogon japonica in the pot into a pot, heat it to boiling and then add 10 kg of sugar twice, boil it until the sugar concentration reaches 55%, and add the concentration of 60% cold. 20 kg of sugar, immediately pot, put into the tank for 3-5 days. 5. Baking (1) Baking temperature: After the sugar-made Ophiopogon blocks are crushed, the sugar liquid is drained, and evenly put into the baking tray, placed on the baking car and pushed into the baking room and baked at 60-65°C. grilled. When baked to a product with a water content of about 18%, touch the surface of the product with hands that are not sticky. (2) Ventilation and drainage: In the baking process, it is necessary to pay attention to promptly ventilating and draining water in order to facilitate drying. The method and time of ventilation and tide discharge can be determined according to the relative humidity in the drying room and the size of the outside wind. When the relative humidity in the drying room is 70% higher, the ventilation should be conducted. If the indoor humidity is high, the outside wind is small, and the intake window and the drain cylinder may all be opened; if the indoor humidity is high and the outside wind is large, the intake window and the row of dampers may be alternately opened. The number of times of general ventilation and tides is 3-5 times, and each time is appropriate for about 15 minutes. (3) Pour plate: Due to the inconsistency of temperature in various places in the drying room, especially in the drying room using flue heating, the temperature difference between the upper and lower parts and the front part and the rear part is more. Therefore, in the baking process, in addition to paying attention to the ventilation of the tide, but also pay attention to exchange the position of the baking plate and turn the plate inside the block. The number of times and time for switching depends on the condition of the product being dried. Generally, the tray is discarded 1-2 times in the baking process and can be performed in the middle and later stages of the baking. The method of switching is generally performed at the lowermost two floors of the drying rack and at the middle of the exchange position; the exchange position near the fire source and the fire source is far away. 6, soft, repair, packaging. The Ophiopogon japonicus out of the barn should be placed in a room at 25°C for about 24-36 hours, then tested and refurbished to remove the impurities, spots, and scum from the mash, pick out the boiled, dried and browned Such other non-conforming products for processing, qualified products with a non-toxic cellophane packaged storage. Third, the product quality requirements: (1) sensory indicators: bright and bright products, shiny, basically the same color. Full of soaking sugar, delicate tissue, flexible and non-sticky, sweet and palatable, do not return sand, no sugar, no odor. (2) Physical and chemical indicators: sugar content 65%; moisture content 18%. (3) Health indicators: Coliform bacteria ≤ 30/100 g; total number of bacteria ≤ 750/g; pathogenic bacteria cannot be detected.