Detailed Explanation of the Processing Technology and Production Method of Candied Ophiopogon Root

Ophiopogon root, also known as Maidong, also called dwarf lilyturf or broadleaf ophiopogon, is a commonly used traditional Chinese medicine. It belongs to the genus Ophiopogon and the genus Liriope in the Liliaceae family, and its tuberous roots are used medicinally. Candied ophiopogon root is not only sweet and palatable like other candied fruits and vegetables, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. Moreover, its processing technology is simple and its raw materials are easy to obtain. Processing and @#@136@#@ candied ophiopogon root is indeed a new and stable path to wealth. Its processing technology is as follows.

1. Raw material selection: Select mature, well-developed ophiopogon roots with relatively large grain size.

2. Cleaning and peeling: Put the ophiopogon roots into a washing tank, wash them with running water, remove them, and drain them dry. Peel them by the abrasion method or chemical method, wash them clean, put them into a 2% salt water solution, soak for 8-12 hours, and remove them.

3. Blanching: Put the ophiopogon roots into boiling water and blanch for 5-10 minutes, remove them, and cool them with cold water.

4. Sugar processing: Use the multiple sugar-boiling method. For the first sugar boiling, take 20 kg of water, put it into a pot and heat it to 80°C, then add 20 kg of white granulated sugar and 40 g of citric acid at the same time, and boil for 5 minutes. Take 50 kg of the already prepared ophiopogon roots, put them into the sugar liquid, boil for 10-15 minutes, and put them together with the sugar liquid and ophiopogon roots into a large vat to soak for 24 hours. For the second sugar boiling, put the sugar liquid and ophiopogon roots from the vat into a pot, heat to boiling, then add 10 kg of white sugar in two portions, boil until the sugar liquid concentration reaches 55%, then add 20 kg of cold sugar liquid with a concentration of 60%, immediately remove from the heat, and put into a vat to soak for 3-5 days.

5. Baking

① Baking temperature: After draining off the sugar liquid from the sugar-processed ophiopogon root pieces, arrange them evenly in baking trays and push them into the baking room to bake at 60-65°C. Bake until the surface of the product is not sticky when touched by hand.

② Ventilation and moisture removal: When the relative humidity of the air in the baking room is above 70%, ventilate and remove moisture 3-5 times, for 15 minutes each time.

③ Tray turning: During baking, in addition to ventilation and moisture removal, attention should also be paid to changing the positions of the baking trays and turning the candied pieces in the trays. During the baking process, turn the trays 1-2 times, which can be done in the early-middle and late stages of baking.

6. Softening, inspection and repair, and packaging. The candied ophiopogon root taken out of the baking room should be placed indoors at 25°C to absorb moisture for 24-36 hours, then inspected and repaired, removing impurities, spots, and broken residue from the candied pieces, and sorting out the overcooked, shriveled, and browned substandard products for separate handling. Qualified products are wrapped in non-toxic cellophane, boxed, and stored in the warehouse.