阅读说明：本技术 黄精调温蒸煮方法及黄精调温蒸煮器 (Temperature-regulating sealwort steaming method and temperature-regulating sealwort steaming device ) 是由 谭伟中 谭渤曦 周欢 熊德卿 李训华 陈友元 王聪 罗又花 于 2020-12-20 设计创作，主要内容包括：黄精调温蒸煮方法及黄精调温蒸煮器,涉及黄精加工技术领域。包括机架,控制器,设在机架上的蒸馏罐,用蒸馏管与蒸馏罐连通的冷却器,蒸馏罐的底部设有蒸汽管,在蒸汽管的进入端设有蒸汽调温箱,蒸汽调温箱与蒸汽供应管相连,同时与压缩空气管相连接,在蒸馏罐的顶部内设有与控制器进行信号连接的温度传感器,在压缩空气管上设有与控制器进行控制连接的空气流量控制器。还有黄精调温蒸煮方法。本发明能根据黄精不同的汽蒸温度要求,调节汽蒸温度,防止高温破坏黄精营养成分,并对热敏性挥发物质进行冷却回收,提高了黄精的综合利用率和附加值。解决了现有黄精蒸煮设备所存在的不可调温的高温蒸煮,使黄精的营养物质被破坏或流失的技术难题。(A temperature-regulating rhizoma polygonati cooking method and a temperature-regulating rhizoma polygonati cooking device relate to the technical field of rhizoma polygonati processing. The distillation tower comprises a rack, a controller, a distillation tank arranged on the rack, and a cooler communicated with the distillation tank through a distillation pipe, wherein a steam pipe is arranged at the bottom of the distillation tank, a steam temperature-regulating box is arranged at the inlet end of the steam pipe, the steam temperature-regulating box is connected with a steam supply pipe and is simultaneously connected with a compressed air pipe, a temperature sensor in signal connection with the controller is arranged in the top of the distillation tank, and an air flow controller in control connection with the controller is arranged on the compressed air pipe. Also has temperature-regulating rhizoma Polygonati steaming method. The invention can adjust the steaming temperature according to different steaming temperature requirements of the sealwort, prevent the nutritional ingredients of the sealwort from being damaged by high temperature, cool and recover thermosensitive volatile substances, and improve the comprehensive utilization rate and the added value of the sealwort. Solves the technical problem that the nutrient substances of the sealwort are damaged or lost due to the high-temperature cooking which can not adjust the temperature of the existing sealwort cooking equipment.)

1. The temperature-regulating and cooking method of rhizoma polygonati is characterized by comprising the following steps: the method comprises the following steps:

s1), preparing materials: cleaning the soaked rhizoma Polygonati, soaking in water or edible wine to make it absorb enough water to reach water content of 20-30%;

s2), canning: putting prepared rhizoma Polygonati into a distillation retort, and keeping the rhizoma Polygonati in a natural elastic state;

s3), steaming and temperature adjustment: setting the rated temperature of a controller at 85-100 ℃, then opening a steam supply pipe to introduce steam into a steam temperature regulating box, and simultaneously introducing compressed air into the steam temperature regulating box through an air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering a distillation tank is controlled to be 2-5 ℃ higher than the rated temperature;

s4), cooking: when the temperature-adjusting steam enters the distillation retort, the sealwort in the distillation retort is steamed, when the temperature at the top of the distillation retort reaches the rated temperature, the controller automatically controls, when the temperature at the top of the distillation retort exceeds the rated temperature, the air flow controller is controlled to properly increase the amount of compressed air so as to reduce the steaming temperature in the distillation retort, and when the temperature at the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the amount of the compressed air to properly reduce the steaming temperature in the distillation retort so as to keep the steaming temperature in the distillation retort within the range of the rated temperature;

s5), recovering heat-sensitive volatile matter: recovering the steam with the polygonatum heat-sensitive substances generated by steaming the polygonatum in the distillation tank through a cooler;

s6), heat-sensitive volatile matter utilization: and uniformly spraying the non-alcoholic liquor heat-sensitive volatile matters recovered in the previous step into the steamed sealwort, and packaging the recovered alcoholic liquor heat-sensitive volatile matters into the sealwort liquor.

2. The rhizoma polygonati temperature-adjusting cooking method according to claim 1, wherein: the rated temperature is 85-90 ℃, or 90-95 ℃, or 95-100 ℃.

3. The temperature-adjusting steaming device for sealwort comprises a frame, a controller, a distillation retort arranged on the frame, a cooler communicated with the distillation retort by a distillation pipe, and a steam pipe arranged at the bottom of the distillation retort, and is characterized in that: the steam temperature regulating box is arranged at the inlet end of the steam pipe, is connected with the steam supply pipe and is also connected with the compressed air pipe, the temperature sensor which is in signal connection with the controller is arranged in the top of the distillation retort, and the air flow controller which is in control connection with the controller is arranged on the compressed air pipe.

4. The polygonatum sibiricum temperature-adjusting digester according to claim 3, characterized in that: a temperature display is arranged in the steam pipe.

5. The polygonatum sibiricum temperature-adjusting digester according to claim 3, characterized in that: and a first valve which is in control connection with the controller is arranged on the steam supply pipe.

6. The polygonatum sibiricum temperature-adjusting digester according to claim 5, characterized in that: the first valve is a vapor flow control valve.

Technical Field

The invention relates to the technical field of rhizoma polygonati processing, in particular to a temperature-regulating steaming method and equipment for rhizoma polygonati.

Background

Polygonatum sibiricum (Polygonatum sibiricum) is a liliaceae plant, is commonly called Polygonatum cyrtonema, rheum officinale essence, Polygonatum cyrtonema, rhizoma polygonati and the like, and is a well-known medicinal and edible traditional Chinese medicinal material with the effects of tonifying qi, nourishing yin and tonifying the kidney. At present, along with the improvement of living standard of people and the increasing demand of natural health-care food, polygonatum is more and more sought by people as a nourishing food. Therefore, the processing of edible rhizoma Polygonati is gradually regarded as important.

In the process of processing edible rhizoma polygonati, the rhizoma polygonati needs to be cooked, a special rhizoma polygonati cooking device is not needed, high-temperature steam which cannot be adjusted in temperature is used for cooking, so that the nutrient substances of the rhizoma polygonati are damaged, some heat-sensitive nutrient substances are lost along with the steam, the nutrient value of a rhizoma polygonati product is influenced, and the comprehensive utilization rate of the rhizoma polygonati is reduced.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and discloses a polygonatum sibiricum steaming method and a polygonatum sibiricum temperature-adjusting digester which can adjust the steaming temperature according to different steaming requirements of polygonatum sibiricum, prevent the nutritional ingredients of polygonatum sibiricum from being damaged by high temperature and effectively recover thermosensitive volatile substances.

One of the technical solutions of the present invention is: the temperature-regulating and cooking method of rhizoma polygonati is characterized by comprising the following steps: comprises the following steps.

S1), preparing materials: cleaning the soaked rhizoma Polygonati, soaking in water or edible wine to make it absorb enough water, and water content is up to 20-30%.

S2), canning: and (3) putting the prepared rhizoma polygonati into a distillation retort to enable the rhizoma polygonati to be in a natural elastic state.

S3), steaming and temperature adjustment: the rated temperature of the controller is set to 85-100 ℃, then the steam supply pipe is opened to introduce steam into the steam temperature regulating box, and compressed air is introduced into the steam temperature regulating box through the air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering the distillation retort is controlled to be 2-5 ℃ higher than the rated temperature.

S4), cooking: when the temperature of the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the entering amount of the compressed air so as to properly adjust the steaming temperature in the distillation retort to be within the rated temperature range.

S5), recovering heat-sensitive volatile matter: and recovering the steam with the polygonatum heat-sensitive substances generated by steaming the polygonatum in the distillation tank through a cooler.

S6), heat-sensitive volatile matter utilization: and uniformly spraying the non-alcoholic liquor heat-sensitive volatile matters recovered in the previous step into the steamed sealwort, and packaging the recovered alcoholic liquor heat-sensitive volatile matters into the sealwort liquor.

Further, the rated temperature may be set at 85-90 deg.C, 90-95 deg.C, 95-100 deg.C.

The second technical solution of the invention is as follows: the temperature-adjusting steaming and boiling device for rhizoma polygonati comprises a frame 1, a controller 13, a distillation retort 2 arranged on the frame, a cooler 7 communicated with the distillation retort 2 by a distillation pipe 6, and a steam pipe 16 arranged at the bottom of the distillation retort 2, and is characterized in that: a steam temperature adjusting box 10 is arranged at the inlet end of a steam pipe 16, the steam temperature adjusting box 10 is connected with a steam supply pipe 12 and is also connected with a compressed air pipe 15, a temperature sensor 5 which is in signal connection with a controller 13 is arranged in the top of the distillation retort 2, and an air flow controller 14 which is in control connection with the controller 13 is arranged on the compressed air pipe 15.

Further, a temperature display 9 is provided in the steam pipe 16.

Furthermore, a first valve 11 is provided on the steam supply pipe 12 and is connected to a controller 13.

Further, the first valve 11 may be a vapor flow control valve.

By adopting the technical scheme, the invention can adjust the steaming temperature according to different steaming temperature requirements of the polygonatum sibiricum, prevent the nutritional ingredients of the polygonatum sibiricum from being damaged by high temperature, and effectively recycle the thermosensitive volatile substances, so that the nutritional ingredients of the polygonatum sibiricum after steaming are not reduced due to steaming, all the nutritional ingredients are still kept in the polygonatum sibiricum, or the additional value of the polygonatum sibiricum is improved. The method solves the technical problems that in the prior art, high-temperature steam which cannot be adjusted in temperature is adopted for cooking in the process of cooking the sealwort, so that the nutrient substances of the sealwort are damaged, some heat-sensitive nutrient substances are lost along with the steam, the nutrient value of sealwort products is influenced, and the comprehensive utilization rate of the sealwort is reduced.

Drawings

FIG. 1 is a schematic structural view of a temperature-regulating and steaming device for Polygonatum sibiricum Red of the present invention;

fig. 2 is a partial structure schematic diagram of the polygonatum kingianum temperature-regulating digester.

Description of the graphical notation: 1-frame, 2-distillation tank, 3-discharge window, 4-tank cover, 5-temperature sensor, 6-distillation pipe, 7-cooler, 8-condensate outlet, 9-temperature display, 10-steam temperature-regulating tank, 11-first valve, 12-steam supply pipe, 13-controller, 14-air flow controller, 15-compressed air pipe, 16-steam pipe, 17-flushing outlet, 18-sealing groove and 19-sealing ring.

Detailed Description

In order that the invention may be more clearly understood, a particular embodiment thereof will now be described with reference to figures 1-2.

Embodiment 1: the temperature-regulating and cooking method of rhizoma polygonati is characterized by comprising the following steps: the method comprises the following steps:

s1), preparing materials: cleaning the soaked rhizoma Polygonati, soaking in water or edible wine to make it absorb enough water, and water content is up to 20-30%. In some embodiments the moisture content is 20%, 25%, 28%, 30%.

S2), canning: and (3) putting the prepared rhizoma polygonati into a distillation retort to enable the rhizoma polygonati to be in a natural elastic state.

S3), steaming and temperature adjustment: the rated temperature of the controller is set to 85-100 ℃, then the steam supply pipe is opened to introduce steam into the steam temperature regulating box, and compressed air is introduced into the steam temperature regulating box through the air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering the distillation retort is controlled to be 2-5 ℃ higher than the rated temperature.

S4), cooking: when the temperature of the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the entering amount of the compressed air so as to properly adjust the steaming temperature in the distillation retort to be within the rated temperature range.

S5), recovering heat-sensitive volatile matter: and recovering the steam with the heat-sensitive volatile matters of the sealwort generated by steaming the sealwort in the distillation tank through a cooler.

S6), heat-sensitive volatile matter utilization: and uniformly spraying the non-alcoholic liquor heat-sensitive volatile matters recovered in the previous step into the steamed sealwort, and packaging the recovered alcoholic liquor heat-sensitive volatile matters into the sealwort liquor.

In the step S1), the soaked polygonatum is steamed and dried for nine times, or saccharified by other saccharification processes, or is a traditional Chinese medicine polygonatum tablet; soaking the raw materials in water to enable the water content to reach 25-30%, which is beneficial to improving steaming efficiency and reducing steaming time, the water content is lower than 20%, steaming can be completed only by increasing 50%, and the water content is higher than 30%, which is easy to cause over-ripening of light yellow and sperms. When the sealwort is soaked in the edible wine, only when the water content is absorbed to 20-30%, the liquor substances can permeate the sealwort, so that the color, the flavor and the taste are improved, and the purpose of soaking is achieved.

In the step S2), the sealwort is in a natural elastic state in the distillation retort, which is beneficial to steaming uniformly.

In the step of S3), the rated temperature of the controller is set to 85-100 ℃, and can be set to 85-90 ℃, 90-95 ℃ and 95-100 ℃ in order to realize steaming at different temperatures. In some embodiments, the nominal steaming temperature is set at 85-90 deg.C, or 90-95 deg.C, or 95-100 deg.C, and may also be set at 100 deg.C and 102 deg.C as desired.

In the step S4), the steaming temperature is automatically controlled within a specified range in the steaming process, so that the steaming is carried out at different temperatures, and the damage of high temperature to the nutrient substances of the rhizoma polygonati is reduced, so as to meet the quality requirements of different rhizoma polygonati products.

In the step S5), the steam with the polygonatum sibiricum heat-sensitive volatile matter is recovered through a cooler, so that heat-sensitive nutrient substances can be prevented from losing along with the steam.

In the step S6), the recovered non-alcoholic liquor heat-sensitive volatile matter is evenly sprayed into the steamed sealwort, so that the nutritional ingredients of the steamed sealwort are not reduced due to steaming, and all the nutritional ingredients are still kept in the sealwort. The recovered thermal-sensitive volatile matters of the alcohol are packaged into the sealwort, which is beneficial to improving the comprehensive utilization rate and the added value of the sealwort.

Embodiment 2: the temperature-adjusting steaming and boiling device for rhizoma polygonati comprises a frame 1, a controller 13, a distillation retort 2 arranged on the frame, a cooler 7 communicated with the distillation retort 2 by a distillation pipe 6, and a steam pipe 16 arranged at the bottom of the distillation retort 2, and is characterized in that: a steam temperature adjusting box 10 is arranged at the inlet end of a steam pipe 16, the steam temperature adjusting box 10 is connected with a steam supply pipe 12 and is also connected with a compressed air pipe 15, a temperature sensor 5 which is in signal connection with a controller 13 is arranged in the top of the distillation retort 2, and an air flow controller 14 which is in control connection with the controller 13 is arranged on the compressed air pipe 15.

The invention can adjust the steaming temperature according to different steaming temperature requirements of the sealwort, prevent the nutritional ingredients of the sealwort from being damaged by high temperature, cool and recover thermosensitive volatile substances, and improve the comprehensive utilization rate and the added value of the sealwort. The method solves the technical problems that in the prior art, high-temperature steam which cannot be adjusted in temperature is adopted for cooking in the process of cooking the sealwort, so that the nutrient substances of the sealwort are damaged, some heat-sensitive nutrient substances are lost along with the steam, the nutrient value of sealwort products is influenced, and the comprehensive utilization rate of the sealwort is reduced.

The steam pipe 16 of the invention is internally provided with the temperature display 9, which is beneficial to the adjustment and observation of the initial steam temperature.

The first valve 11 according to the present invention may be a vapor flow control valve. The steam temperature can be adjusted by simultaneously adjusting the steam flow and the compressed air flow, and the steaming temperature can be prevented from being adjusted by adjusting the steam flow under the condition that the adjustment of the compressed air flow is failed.

Example 1: the temperature-regulating rhizoma polygonati cooking method comprises the following steps:

s1), preparing materials: cleaning the soaked rhizoma Polygonati slices, soaking in water to make them absorb enough water, and making water content reach 30%.

S2), canning: and (3) putting the prepared rhizoma polygonati into a distillation retort to enable the rhizoma polygonati to be in a natural elastic state.

S3), steaming and temperature adjustment: the rated temperature of the controller is set to 85-90 ℃, then the steam supply pipe is opened to introduce steam into the steam temperature regulating box, and compressed air is introduced into the steam temperature regulating box through the air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering the distillation retort is controlled to be 5 ℃ higher than the rated temperature.

S4), cooking: when the temperature of the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the entering amount of the compressed air so as to properly adjust the steaming temperature in the distillation retort to be within the rated temperature range.

S5), recovering heat-sensitive volatile matter: and recovering the steam with the heat-sensitive volatile matters of the sealwort generated by steaming the sealwort in the distillation tank through a cooler.

S6), heat-sensitive volatile matter utilization: and uniformly spraying the heat-sensitive volatile matters recovered in the previous step into the steamed sealwort.

In this embodiment 1, according to the steaming requirement of the infused polygonatum sibiricum tablets, the steaming temperature can be adjusted to 85-90 ℃, the nutritional ingredients of the polygonatum sibiricum can be prevented from being damaged by high temperature, steam with a polygonatum sibiricum thermosensitive volatile matter can be effectively recovered, and the steam is uniformly sprayed into the steamed polygonatum sibiricum, so that the nutritional ingredients of the polygonatum sibiricum can not be reduced due to steaming, and all the nutritional ingredients can still be maintained in the polygonatum sibiricum.

Example 2: the temperature-regulating rhizoma polygonati cooking method comprises the following steps:

s1), preparing materials: cleaning the soaked rhizoma Polygonati tubers, soaking in water to make them absorb enough water, and making the water content reach 20%.

S2), canning: and (3) putting the prepared rhizoma polygonati into a distillation retort to enable the rhizoma polygonati to be in a natural elastic state.

S3), steaming and temperature adjustment: the rated temperature of the controller is set at 95-100 ℃, then the steam supply pipe is opened to introduce steam into the steam temperature regulating box, and compressed air is introduced into the steam temperature regulating box through the air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering the distillation retort is controlled to be 5 ℃ higher than the rated temperature.

S4), cooking: when the temperature of the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the entering amount of the compressed air so as to properly adjust the steaming temperature in the distillation retort to be within the rated temperature range.

S5), recovering heat-sensitive volatile matter: and recovering the steam with the heat-sensitive volatile matters of the sealwort generated by steaming the sealwort in the distillation tank through a cooler.

S6), heat-sensitive volatile matter utilization: and uniformly spraying the heat-sensitive volatile matters recovered in the previous step into the steamed sealwort.

In this embodiment 2, the steaming temperature can be adjusted to 95-100 ℃ according to the steaming requirement of the soaked rhizome tuber, so as to prevent the nutritional ingredients of the rhizome from being damaged by high temperature, effectively recover the steam with the thermosensitive volatile matter of the rhizome, and uniformly spray the steam into the steamed rhizome, so that the nutritional ingredients of the rhizome are not reduced due to steaming, and all the nutritional ingredients are still maintained in the rhizome.

Example 3: the temperature-regulating rhizoma polygonati cooking method comprises the following steps:

s1), preparing materials: cleaning the soaked rhizoma Polygonati tuber, soaking in Chinese liquor to make it absorb Chinese liquor sufficiently, with liquor content up to 25%.

S2), canning: and (3) putting the prepared rhizoma polygonati into a distillation retort to enable the rhizoma polygonati to be in a natural elastic state.

S3), steaming and temperature adjustment: the rated temperature of the controller is set at 90-95 ℃, then the steam supply pipe is opened to introduce steam into the steam temperature regulating box, and compressed air is introduced into the steam temperature regulating box through the air flow controller to regulate the temperature of the steam, so that the temperature of the steam initially entering the distillation retort is controlled to be 5 ℃ higher than the rated temperature.

S4), cooking: when the temperature of the top of the distillation retort is lower than the rated temperature, the air flow controller is controlled to properly reduce the entering amount of the compressed air so as to properly adjust the steaming temperature in the distillation retort to be within the rated temperature range.

S5), recovering heat-sensitive volatile matter: recovering the white spirit steam with the heat-sensitive volatile matter of the sealwort generated by steaming the sealwort in the distillation tank through a cooler.

S6), heat-sensitive volatile matter utilization: packaging the distilled spirit steam condensate with the polygonatum sibiricum heat-sensitive volatile matters recovered in the previous step into the polygonatum sibiricum wine.

In the embodiment 3, the steaming temperature can be adjusted to 90-95 ℃ according to the steaming temperature requirement of the polygonatum kingianum soaked in the wine, the nutritional ingredients of the polygonatum kingianum are prevented from being damaged by high temperature, the white spirit steam with the polygonatum kingianum thermosensitive volatile matter is effectively recycled, the polygonatum kingianum wine is developed, and the additional value of the polygonatum kingianum is increased by 18%.

Example 4: referring to fig. 1-2, a polygonatum sibiricum temperature-adjusting steaming device comprises a frame 1, a controller 13, a distillation retort 2 arranged on the frame 1, a cooler 7 communicated with the distillation retort 2 by a distillation pipe 6, a steam pipe 16 arranged at the bottom of the distillation retort 2, a flushing outlet 17 connected with the steam pipe 16 through a tee joint, a temperature display 9 arranged in the steam pipe 16, a discharging window 3 arranged at the side surface of the middle lower part of the distillation retort 2, a steam temperature-adjusting box 10 arranged at the inlet end of the steam pipe 16, the steam temperature-adjusting box 10 connected with a steam supply pipe 12 through a first valve 11 and connected with a compressed air pipe 15 through an air flow controller 14, a temperature sensor 5 in signal connection with the controller 13 arranged at the top of the distillation retort 2, and the air flow controller 14 in control connection with the controller 13. The cooler 7 is cooled by water, the distillation pipe 6 is connected with a spiral cooling pipe, and the tail end of the cooling pipe is connected with a condensate outlet 8. The end face of the distillation retort 2 body is provided with a sealing groove 8, and the end face of the retort cover 4 is correspondingly provided with a sealing ring 19.

In the embodiment 4, the steaming temperature can be adjusted according to different steaming temperature requirements of the polygonatum sibiricum, the nutritional ingredients of the polygonatum sibiricum are prevented from being damaged by high temperature, thermosensitive volatile substances are cooled and recovered, and the comprehensive utilization rate and the additional value of the polygonatum sibiricum are improved. The method solves the technical problems that the prior sealwort cooking equipment adopts high-temperature steam which can not adjust the temperature to cook the sealwort in the sealwort cooking process, so that the nutrient substances of the sealwort are damaged, some heat-sensitive nutrient substances are lost along with the steam, the nutrient value of a sealwort product is influenced, and the comprehensive utilization rate of the sealwort is reduced.

Example 5: referring to fig. 1-2, the polygonatum sibiricum temperature-adjusting steaming device comprises a frame 1, a controller 13, a distillation tank 2 arranged on the frame 1, a cooler 7 communicated with the distillation tank 2 by a distillation pipe 6, wherein the cooler 7 is cooled by water, the distillation pipe 6 is connected with a spiral cooling pipe, and the tail end of the cooling pipe is connected with a condensate outlet 8. The bottom of the distillation retort 2 is provided with a steam pipe 16, the steam pipe 16 is connected with a flushing outlet 17 through a tee joint, the distillation retort 2 is convenient to flush, a temperature display 9 is arranged in the steam pipe 16, the side surface of the middle lower part of the distillation retort 2 is provided with a discharge window 3, and the bottom of the distillation retort 2 is provided with a net-shaped partition plate. A steam temperature adjusting box 10 is arranged at the inlet end of a steam pipe 16, the steam temperature adjusting box 10 is connected with a steam supply pipe 12 through a first valve 11, and is also connected with a compressed air pipe 15 through an air flow controller 14, and the first valve 11 adopts a steam flow control valve which is in control connection with a controller 13. The top of the distillation tank 2 is provided with a temperature sensor 5 which is in signal connection with a controller 13, and an air flow controller 14 is in control connection with the controller 13. The end face of the distillation retort 2 body is provided with a sealing groove 8, and the end face of the retort cover 4 is correspondingly provided with a sealing ring 19.

The air flow controller 14 is a compressed air flow regulating valve manufactured by Shanghai Taichen valve manufacturers. The steam flow control valve is a 50-type steam flow control valve produced by Kaifeng high-pressure valve Limited company in Henan province.

In this embodiment 5, the steaming temperature can be adjusted according to different steaming temperature requirements of polygonatum sibiricum, especially, the steam temperature can be adjusted by controlling the steam flow and the compressed air flow, so that the reliability of the adjustment of the steaming temperature is further improved, the nutritional ingredients of polygonatum sibiricum can be prevented from being damaged by high temperature, heat-sensitive volatile substances are cooled and recovered, and the comprehensive utilization rate and the added value of polygonatum sibiricum are improved. The method solves the technical problems that the prior sealwort cooking equipment adopts high-temperature steam which can not adjust the temperature to cook the sealwort in the sealwort cooking process, so that the nutrient substances of the sealwort are damaged, some heat-sensitive nutrient substances are lost along with the steam, the nutrient value of a sealwort product is influenced, and the comprehensive utilization rate of the sealwort is reduced.

While the invention has been described with respect to specific embodiments thereof, it will be understood by those skilled in the art that the foregoing and other changes, omissions and deviations in the form and detail thereof may be made without departing from the scope of this invention. Those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention; meanwhile, any equivalent changes, modifications and alterations of the above embodiments according to the spirit and techniques of the present invention are also within the scope of the present invention.