The tail of the harvest and processing

Polygonatum odoratum, commonly known as Dangshen, is a medicinal rhizome widely used in traditional Chinese medicine. The root stem has a sweet and slightly bitter taste and is valued for its ability to nourish yin, moisten dryness, and quench thirst. It is particularly effective in treating conditions such as lung and stomach yin deficiency, dry cough, excessive thirst, internal heat, and diabetes. In recent years, with the adjustment of agricultural structures, Dangshen has seen rapid development in low mountain areas, becoming an essential income source for local farmers. The dried product of Dangshen is characterized by being dry, oily, yellowish-white, shiny, and translucent. However, improper processing can lead to poor quality. Fresh rhizomes that are not processed correctly may darken and become hard, resulting in lower-grade products. Therefore, proper processing techniques are crucial to maintain quality and market value. Harvesting should be done at the right time. Typically, Dangshen is harvested after the third year of cultivation, though some varieties may be ready in the second year. Timing is critical—harvesting too early leads to underdeveloped roots with low nutrient content and poor drying quality, while harvesting too late may cause starch to convert into sugar due to cold temperatures, reducing the overall quality. For Miao Ding, the best time is when the upper part of the plant begins to wither naturally. In the middle and lower reaches of the Yangtze River, harvesting is usually done after the first frost, typically in late October or early November. Before digging, cut off the stems and leaves. Carefully excavate the roots to avoid damage. After harvesting, remove dirt and fibrous roots by hand, and allow the rhizomes to lose some moisture before transporting them. This helps prevent breakage and maintains quality. The average yield of fresh Dangshen is about 2000–2500 kilograms per acre, with a dry weight of 700–800 kilograms. There are two main methods for processing Dangshen: sun-drying and steaming. For sun-drying, the rhizomes are sorted, and damaged or discolored parts are removed. On sunny days, they are spread out thinly to dry. If rain occurs after harvest, it's important to spread them out quickly to avoid mold. Regular flipping and gentle rubbing help soften the roots. If the quantity is large, a bamboo basket method can be used instead of hand rubbing. The rhizomes are placed in a bamboo basket and crushed repeatedly to achieve the same softening effect. They are then sealed in black plastic bags and left in the sun for 2–3 hours, followed by overnight stacking. This process is repeated until the rhizomes are fully softened and no hard centers remain. For the steaming method, the rhizomes are first cleaned and graded. They are sun-dried for 2–3 days until they become elastic. Before steaming, rinse them to remove dust. Using a large iron pan (commonly called a "lotus leaf pot" in rural areas), boil water halfway up the pan and place a wooden rack inside. A bamboo sieve is positioned 0.3–0.4 cm above the water level. Each sieve holds 5–7 kg of Dangshen, and they are steamed for 8–9 minutes. After steaming, they are placed on a clean surface, flipped 2–4 times, and allowed to turn yellow and become translucent. This process is repeated for each batch, ensuring even steaming and quality. After steaming, the rhizomes are rinsed, dried in the sun for 4–6 days, and rubbed several times. Finally, they are either dried using stove fire or a drying room to ensure complete dehydration and high-quality end products.

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