Experience of using honeysuckle dryer

Honeysuckle has the advantages of developed root system, strong trunk, strong vitality, five harvest times a year, neat flower bud, high yield, excellent flower quality, early effect, drought and waterlogging resistance, poor soil resistance, strong disease resistance and good adaptability In this paper, the fertilization technology and pruning technology of tree honeysuckle were studied to ensure the high yield of tree honeysuckle The honeysuckle processing is the main link to determine the quality of products Today, with the modernization of traditional Chinese medicine, it is imperative to improve and stabilize the processing quality of traditional Chinese medicine In this project, the processing technology of tree honeysuckle production area is studied, which provides the pollution-free processing of honeysuckle 1 Materials and methods 1.1 the materials are the second white and large white buds of tree type honeysuckle "Tai Rui No.1" * stubble, which are provided by Tai Rui Jin silver planting base 1.2 processing method: compare the two processing methods of drying and drying tree honeysuckle, check the appearance, color, chlorogenic acid content and sales price of the dried sample, and determine the content of chlorogenic acid by RP-HPLC 1.3 temperature control test of 3-stage variable temperature baking technology in the baking room 1.3.1 temperature test of the first stage of preliminary test: in order to explore the best temperature of tree honeysuckle drying Zui, the preliminary test was carried out from 2002 to 2004 for three consecutive years, the fresh flowers were spread on the cement ground in summer, and the setting range of the test temperature was preliminarily determined according to the floor temperature Set the corresponding temperature range of 4 times to start spreading and drying flowers ① The temperature is 20-30 ℃; ② 30-35 ℃ at 10 a.m.; ③ 35-40 ℃ at 12 noon; ④ above 40 ℃ at 14 p.m After the preliminary test, when the floor temperature is higher than 40 ℃, the fresh flowers will turn black after being spread for 1h, and when the temperature is higher than 45 ℃, the fresh flowers will turn black after being spread for 40min At 20-40 ℃, the honeysuckle began to change color from yellow green to light green In the second stage, according to the temperature of vegetable dehydration and flue-cured tobacco baking room, combined with the water content and characteristics of honeysuckle, the temperature range was 45-60 ℃, and the appearance and baking time were examined; Temperature test in the third stage: after baking in the second stage, raise the temperature appropriately to make honeysuckle color stable, appearance neat, completely dehydrated and dried Through the microwave oven baking test, the temperature range is 55-75 ℃, and the appearance and baking time are examined 1.3.2 the test scheme is carried out in a 20 square meter baking room, and the temperature of the first section of fresh flowers entering the baking room is set with four temperature sections for treatment ① The fresh flowers directly enter the cool baking room with the temperature of 20-30 ℃; ② the baking room is heated to 30-35 ℃; ③ the baking room is heated to 35-40 ℃; ④ the temperature is heated to more than 40 ℃ The second section is set with three temperature sections, ① 45-50 ℃; ② 50-55 ℃; ③ 55-60 ℃ The third section is set with four temperature sections, ① 55-60 ℃; ② 60-65 ℃; ③ 65-70 ℃; ④ above 70 ℃ The temperature in the baking room is monitored in real time by a thermometer, and the stove is used for heating coal Check the baking time and the appearance quality of dried flowers Results 2.1 the main processing methods of honeysuckle are air drying, sun drying, baking, steaming and sulfur fumigating Steaming and drying are mainly carried out in sunny days, and drying in cloudy days These methods need to occupy a large area, and they are not suitable for large-scale processing due to the influence of the weather, and the quality is not stable and the difference is large Sulfur fumigation will result in high content of sulfur dioxide and other harmful substances in the products, and serious pollution The main processing method used in production is open fire drying This method is not affected by the weather, the quality of dry flower bud is good, and it is widely used The effect of drying and sun drying on the quality of honeysuckle was studied Compared with the dried samples, the dried samples have obvious advantages in appearance quality, such as color, shape and so on See Table 1 for the specific differences between the two The dried sample has bright color, good appearance, pure fragrance and superior external quality In terms of internal quality, the content of chlorogenic acid in dried samples was 5.05%, and that in dried samples was only 3.68%, which was significantly higher than that in dried samples 2.2 the experiment of honeysuckle baking in the third stage of honeysuckle baking room; the planting of honeysuckle is gold, the management is silver, and the baking room is a cornucopia The quality of baking room directly affects the transformation, accumulation and fixation of dry matter in fresh flowers, which is one of the important factors determining the quality formation of honeysuckle In Shandong, Henan and other places where honeysuckle is intensively planted, honeysuckle processing mainly adopts the "open fire drying method" The furnace is directly placed in the baking room to bake, and the harmful substances such as sulfur dioxide produced by burning coal seriously pollute honeysuckle In this study, the traditional baking method was innovated and designed in the experiment The boiler or outdoor stove was used for heating, and the underground tunnel heat transfer was used instead of the stove to directly heat in the baking room The temperature of different baking periods was strictly controlled, and the "three-stage variable temperature drying technology in the baking room" was explored to avoid the direct contact between honeysuckle and gas, eliminate the pollution of sulfur dioxide and other harmful substances, and implement pollution-free processing And obtain green pollution-free products First of all, we should determine the scale of baking house according to the planting area, build baking house and baking rack, and generally build baking house according to the ratio of planting area and baking house area 1:300 The baking room can be a bungalow or tile house, with a height of 3-3.5m, a height of 6m on the roof ridge, a smooth inner wall and no windows Two doors shall be opened The air holes shall be opened on the right side of the wall corners of both sides every 2m, with a height of 30cm and a width of 20cm A boiler room is built on one side of the baking room, which is connected with the underground baking channel of the baking room through pipes The drying path is built under the baking room, and is laid with materials with good heat insulation effect The top of the drying path is covered with white iron plate with good heat transfer The other end of the drying path is connected with the chimney, and the spacing between the drying paths is about 2m The size of the grill is 100cm × 80cm, about 10-12 layers are set, the first layer is 20cm high, the height of the layer is 15-20cm, the thickness of each layer of honeysuckle is 4-5cm, the height of the grill is 2-2.5m, and the spacing of the grill is about 80cm 2.2.1 the experiment of the temperature of honeysuckle (the first stage temperature) is to kill the collected honeysuckle flowers, and four different temperature stages are set The results are shown in Table 2 When the honeysuckle is finished at 20-30 ℃, put the flowers directly into the unheated baking room for baking The appearance change of honeysuckle is the same as that in the sun, and the color gradually turns yellow, which takes a long time, 12-14h When the temperature of the baking room rises to 30-40 ℃, the flowers are killed The color of honeysuckle becomes green or turquoise, with good needle shape and fast water loss However, in the temperature range of 30-35 ℃, it takes 2-3 hours longer than that of 35-40 ℃ However, the heating time of the empty room to 35-40 ℃ is only 30 minutes to 1 hour longer than that of the room to 30-35 ℃, which can directly raise the temperature to 35-40 ℃, increase the rate, save coal and electricity, and reduce the cost At the same time, it was found that the temperature of honeysuckle on the top and bottom of the drying frame in the temperature range of 30-35 ℃ was high, the color of honeysuckle changed evenly, the temperature of the middle 8 layers was slightly low, and there were a few yellow flower needles, which affected the quality In the temperature range of 35-40 ℃, only a small amount of needle tips on the top and bottom of the drying frame turn black, and the middle layer turns even When the temperature of the baking room rises above 40 ℃, honeysuckle will turn black and wilt quickly as soon as it enters the baking room, which is not suitable for baking It can be seen that the temperature range of the first stage is 35-40 ℃ 2.2.2 on the basis of reference to vegetable dehydration and flue-cured tobacco temperature in the baking room, combined with the water content and characteristics of honeysuckle, three groups of temperature treatment are set for honeysuckle baking section 2 See Table 3 for the results It can be seen from table 3 that in the second section, the temperature is controlled at 45-50 ℃, the color of the flower needle is different, there are many colors, the shape is distorted, and the time required is long If the temperature is raised to 55-60 ℃, the color of honeysuckle will turn brown, hard and brittle, and it is easy to break In the second stage, the temperature was raised to 50-55 ℃, and the dried honeysuckle had good color, even light green, stable appearance, soft texture and good quality The second stage is the transition stage of honeysuckle baking, and it is also the key period of exterior color fixing It is suitable to control the temperature of baking room at 50-55 ℃ 2.2.3 effect of different temperature on quality in the third stage of honeysuckle baking; the third stage of honeysuckle baking is the stage of dehydration and drying, stable appearance index, and four temperature stages are set for the test In the third stage, when the temperature was in the range of 55-60 ℃, the color of honeysuckle was dark, yellow brown and poor in appearance When the temperature is higher than 70 ℃, the product is blue outside and black inside, brittle and fragile, the pistil turns black, and the quality decreases The temperature is controlled at 60-70 ℃, the dried honeysuckle is green in color, neat in shape and does not deform after cooling, good in color and quality Appropriate temperature treatment, honeysuckle products bright color, green, neat appearance The color of the samples dried at a low temperature is dark red, and the samples dried at a high temperature are black The gloss of the two samples is poor, and the perceived quality is poor