Research On The Integrate Of Primary Processing And Processing Of Asparagus Cochinchinensis

Objective1.Study on the process of decoction pieces from fresh root of asparagus cochinchinensis by means of integrated processing,in order to save time and effort.Standardize the pro cessing technology to better serve the industrial production.2.The comprehensive scoring method is used to establish the quality evaluation system of asparagus,which can provide the support for optimizing the asparagus cochinchinens is integrated production process.We choose the total amino acids,total polysaccharides,total saponins,appearance shape,the content of alcohol soluble extract and the yield of decoction pieces as indexes.3.To solve the problems of manpower peeling time-consuming and a long drying time,the medicinal materials and decoction pieces color were deep and uneven as well.Regulate the production process and parameters of asparagus cochinchinensis to ensure the quality.Methods1.The processing methods of the asparagus cochinchinensis are summarized,through the research on the processing materials.Analysis of the present problems in the processing of asparagus cochinchinensis,through some investigation.2.The contents of total amino acids,total polysaccharides and total saponins are determined by UV-Vis Spectrophotometry.Combining with appearance character,alcohol soluble extract content and yield rate,objective to evaluate the quality of decoction pieces.The weight coefficient of each index was calculated by the analytic hierarchy process.The purpose of this method is to get a comprehensive scoring formula for evaluating the quality of decoction pieces.3.The single factor experiment was used to study the process of steaming,boiling,cutting and drying in the integrated process of Yunnan(Guangxi).The Box-Benhken response surface method,with ammonium hydrogen carbonate added amount,boiling time,longitudinal thickness as independent variables,the comprehensive score as response value,response surface experimental design of 3 factors and 3 levels to optimize process parameter integration.4.Using the established quality evaluation system,we analyzed the advantages and disadvantages of the two kinds of processing methods.A pilot scale experiment was carried out to optimize the integrated technology of the optimized slices of asparagus cochinchinensis.In this paper,the feasibility and stability of the technology were verified by the development of the fresh cut and peeled machine,the cooking equipment and the drying equipment.Results1.The processing method of asparagus cochinchinensis in the Chinese ancient literature has a "Removal of xylem" of the records,However,according to the modern literature and standard,it is found that the xylem of asparagus cochinchinensis is not removed in modern times,and after years of clinical application,there is no side effect,so the xylem of asparagus cochinchinensis is not removed at present.There are a lot of asparagus cochinchinensis in the market,but it's hard to see decoction pieces of asparagus cochinchinensis.2.The quality analysis of asparagus cochinchinensis bought in market proved their quality varies.Among,moisture content of most soft and sticky asparagus cochinchinensis exceed the standard,and alcohol soluble extract of a few samples was less than standard.In primary processing,asparagus cochinchinensis usually was fumigated with sulphur.The asparagus cochinchinensis with sulphur fumigation bought in market were yellowish-white and asparagus cochinchinensis without sulphur fumigation were yellowish-brown.but there were dark asparagus cochinchinensis with sulphur fumigation as the place of non-sulphur asparagus cochinchinensis.3.The Peel of the fresh asparagus cochinchinensis can be removed only cooked for a long time.Through the relative research,the applyment of food additives ammonium bicarbonate can lead to the break of cell during skin with root cortex and facilitate the removal of peel.4.The technology adjusted after pilot scale experiment of the integrate of primary processing with processing of tiandong was:fresh asparagus cochinchinensis after quick washing and 0.7% ammonium bicarbonate were placed into cooking device and cook for 18 minutes,carry out and immediately put into the cold water until being cooled,afterwards,asparagus cochinchinensis were peeled and halved(small asparagus cochinchinensis grow in guangxi province)or cut into three-millimeter thick pieces(big asparagus cochinchinensis grow in yunnan province),lastly,the wet pieces were put in drier in factory to dry with 80? for 3 hours firstly and adjust temperature to50?.5.The device of peeling and cutting asparagus cochinchinensis can cut into slice at the same time of removing the peel of asparagus cochinchinensis,which can obviously improve the production efficiency of the asparagus cochinchinensis decoction pieces and provide the guarantee for the integrated production of primary processing and processing of the asparagus cochinchinensis decoction pieces.Conclusion1.Combined with pieces appearance,rate and internal components,research established quality evaluation system and comprehensive evaluation method of asparagus cochinchinensis,which can evaluate the quality of asparagus cochinchinensis decoction pieces and provide the basis for asparagus cochinchinensis integration process.2.The integrated processing of asparagus cochinchinensis decoction pieces was confirmed stable and feasible,which is suitable for mechanized production,and obtain more high-quality decoction pieces.3.The method of gradient temperature changing drying after high temperature and low temperature is suitable for the drying process of the decoction pieces of the asparagus cochinchinensis,which can obviously shorten the drying time and obtain more high-quality decoction pieces.4.The development of the fresh asparagus cochinchinensis cutting and peeling device solves the problem of the difficulty of artificial peeling,and provides the guarantee for the integrated production and processing of the processing area of the processing area of the decoction pieces of the asparagus cochinchinensis.