阅读说明：本技术 一种去除苦味的化橘红炮制方法 (Processing method of bitter-removed pummelo peel ) 是由 莫宇城 于 2020-06-04 设计创作，主要内容包括：本发明公开了一种去除苦味的化橘红炮制方法,属于中药材加工技术领域,解决了化橘红带有很大苦涩味,芳香味不足,口感较差的问题,其技术要点是：选择化橘红果或皮为主体,将鲜果摘下后放置于自然通风处5-7天果,内酶转化后使用,将化橘红果或皮进行三蒸三烘方式、低温发酵去酸、高温提香以及高温除苦炮制,去除苦味,无添加剂,在切成干果片后,采用烘制的方式,使苦味去除和成色均匀,取代传统的热风炉或烘炉烘干出干果后切片装瓶或盒制得成品,避免了味道苦、成色不均匀问题的出现。(The invention discloses a method for processing pummelo peel for removing bitterness, belongs to the technical field of traditional Chinese medicine processing, solves the problems of large bitter taste, insufficient aroma and poor taste of pummelo peel, and has the technical key points that: selecting pummelo peel as main body, picking fresh fruit, placing it in natural ventilation place for 5-7 days, making internal enzyme conversion, making three-steaming and three-baking mode, low-temp. fermentation to remove acid, high-temp. fragrance-extracting and high-temp. bitter-removing processing to remove bitter taste, and after cutting into dried fruit slices, adopting baking mode to make bitter taste remove and colour-forming uniform, instead of traditional hot-air furnace or baking furnace to dry out dried fruit, slicing and bottling or boxing to obtain the invented finished product.)

1. A processing method of pummelo peel for removing bitter taste is characterized by comprising the following steps:

step 1), picking of pummelo peel: picking fresh exocarpium Citri Grandis, placing in natural ventilation place for 5-7 days, and performing enzyme conversion;

step 2), high-temperature steam enzyme deactivation of the exocarpium citri grandis: cleaning and rewetting the pummelo peel obtained in the step 1) at normal temperature, and then adding the pummelo peel into a de-enzyming drying room for de-enzyming;

step 3), quickly discharging water vapor and cooling the pummelo peel: the drying room is adjusted to high wind speed, and the temperature is reduced to 65-75 ℃;

step 4), drying the pummelo peel at constant temperature: keeping the temperature between 65 and 75 ℃ for more than 86 hours;

step 5), high-temperature aroma raising of the pummelo peel: the drying room is adjusted to be at a low wind speed within 86-120 hours;

step 6), soft fruit slicing of the pummelo peel: steaming and softening fruit at 100 deg.C for 6-8 min, and slicing when the temperature is reduced to 55-60 deg.C;

step 7), fermenting the pummelo peel slices: slicing, sealing with sealing bag, and fermenting at constant temperature of 42 deg.C for 42-48 hr;

step 8), drying and cooling the pummelo peel slices by wind: directly placing the fermented slices into a constant-temperature 95 ℃ drying furnace, continuously drying the slices by wind for 50-60 minutes, placing the dried pummelo peel slices into a sealed barrel for cooling for 2-3 hours, opening the barrel cover, and absorbing water vapor for 2 hours to obtain the finished product after the processing technology;

step 9), aging of the processed finished product of pummelo peel: storing the processed product in a humidity-adjustable warehouse, maintaining the temperature at 20-35 deg.C to achieve natural temperature and humidity change simulation, and aging for 6 months to obtain aged processed exocarpium Citri Grandis.

2. The processing method of de-bittering pummelo peel according to claim 1, wherein in the step 2), the set temperature in the de-enzyming and drying room is between 90 ℃ and 95 ℃, and the de-enzyming time is 2 hours to 3 hours.

3. The processing method of the bitter-removed pummelo peel according to claim 1, wherein in the step 3), the time of high wind speed steam drainage is 5-10 minutes.

4. The processing method of the bitter-removed pummelo peel as claimed in claim 1, wherein in the step 5), the temperature for aroma enhancement at high temperature is 85 ℃.

5. The method for processing pummelo peel with the removed bitter taste according to claim 1, wherein in the step 6), the thickness of the sliced pummelo peel is 0.3-0.7 mm.

6. The method as claimed in claim 5, wherein the sliced thickness of the pummelo peel is 5 mm.

7. The method for processing bitter-removed pummelo peel as claimed in claim 1, wherein the humidity adjustment range of the humidity adjustment warehouse is 40-80%.

Technical Field

The invention relates to the technical field of traditional Chinese medicine processing, in particular to a method for processing pummelo peel with bitterness removed.

Background

Citrus grandis, also known as pummelo peel, historically refers to the immature or near-mature outer dry peel of Citrus grandis of Citrus of Rutaceae, most of the inner seeds and part of the inner pulp are removed and made into seven-claw or five-claw shape. The main components of the pummelo peel comprise: citral, geraniol, aromatic alcohol, naringin, neohesperidin and citraurin, wherein naringin, polysaccharide and rhoifolin are main medicinal components.

Disclosure of Invention

Aiming at the defects in the prior art, the embodiment of the invention aims to provide a method for processing pummelo peel with bitterness removed, so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a method for processing exocarpium Citri Grandis without bitter taste comprises selecting exocarpium Citri Grandis fruit or peel as main body, steaming and drying exocarpium Citri Grandis fruit or peel at three times, fermenting at low temperature to remove acid, extracting fragrance at high temperature, and processing at high temperature to remove bitter taste.

The preferred technical scheme comprises the following specific steps:

1. picking of pummelo peel: picking fresh exocarpium Citri Grandis, placing in natural ventilation place for 5-7 days, and performing enzyme conversion;

2. high-temperature steam de-enzyming of the pummelo peel: cleaning and rewetting the pummelo peel obtained in the step 1 at normal temperature, then adding the pummelo peel into a de-enzyming drying room, setting the temperature to be 90-95 ℃, and completing the de-enzyming procedure for 2-3 hours, wherein the quality of the finished product at the later stage is influenced if the time delay or the temperature is not reached;

3. and (3) quickly discharging water and steam for cooling the pummelo peel: the drying room is adjusted to high wind speed, and the temperature is reduced to 65-75 ℃;

4. and (3) drying the pummelo peel at constant temperature: keeping the temperature between 65 and 75 ℃ for more than 86 hours;

5. high-temperature aroma improvement of the pummelo peel: the drying room is adjusted to be at low wind speed for 86-120 hours, and the temperature for improving fragrance and increasing color is constant at 85 ℃;

6. soft fruit slicing of pummelo peel: steaming and softening fruit at 100 deg.C for 6-8 min, and slicing when the temperature is reduced to 55-60 deg.C;

7. fermenting the pummelo peel tablets: sealing the slices with a sealing bag, fermenting at constant temperature of 42 ℃ for 42-48 hours to ensure that water vapor is uniformly fermented in the slices by using heat;

8. drying and cooling the pummelo peel slices by wind: directly pouring the fermented slices into a constant-temperature 95 ℃ wind oven, continuously drying the slices by wind, putting the dried pummelo peel slices into a sealed barrel for cooling for 2-3 hours at the wind oven time of 50-60 minutes, opening the barrel cover, and absorbing trace water vapor for about 2 hours to obtain the finished processed products after the processing technology;

9. aging of the prepared pummelo peel: storing the processed product in a humidity adjusting warehouse with humidity adjusting range of 40% -80%, maintaining the temperature at 20-35 deg.C in an adjustable temperature environment to achieve natural temperature and humidity variation simulating method, and aging for 6 months to obtain aged processed exocarpium Citri Grandis.

Wherein, as the further scheme of the invention: the high wind speed water vapor discharging time is 5-10 minutes.

As a further scheme of the invention: slicing the pummelo peel: the thickness of the sliced exocarpium Citri Grandis fruit is 0.3-0.7 mm, preferably 0.5mm, and the sliced exocarpium Citri Grandis fruit is complete and has no defect.

The three-steaming and three-drying mode of the invention is specifically high-temperature steam enzyme deactivation, constant-temperature drying, high-temperature aroma raising, fruit softening under steam of 100 ℃, wind drying at 95 ℃ and water vapor absorption.

In summary, compared with the prior art, the embodiment of the invention has the following beneficial effects:

the processing method of the pummelo peel without the bitter taste of the invention has no additive, uses the pummelo peel or peel as the main body, adopts the processes of three steaming and three drying modes, low-temperature fermentation deacidification, high-temperature aroma raising and high-temperature bitter taste removal, adopts the frying mode after being cut into dried fruit slices, ensures that the bitter taste removal and the color formation are uniform, replaces the traditional hot-blast stove or oven to dry the dried fruit, slices and bottles or boxes to prepare the finished product, and avoids the problem of uneven taste and color formation.

The present invention will be described in detail with reference to specific embodiments in order to more clearly illustrate the structural features and effects of the present invention.

Detailed Description

The technical solution of the present invention is further described with reference to the following specific examples.