CN115837059B - Jiang Tianma decoction pieces and preparation method thereof - Google Patents
Jiang Tianma decoction pieces and preparation method thereof Download PDFInfo
- Publication number
- CN115837059B CN115837059B CN202211599961.XA CN202211599961A CN115837059B CN 115837059 B CN115837059 B CN 115837059B CN 202211599961 A CN202211599961 A CN 202211599961A CN 115837059 B CN115837059 B CN 115837059B
- Authority
- CN
- China
- Prior art keywords
- gastrodia elata
- temperature
- ginger
- treatment
- puffing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of traditional Chinese medicines, in particular to ginger and gastrodia elata decoction pieces and a preparation method thereof. The preparation method comprises the following steps: color protection treatment is carried out on the fresh gastrodia elata slices to obtain wet gastrodia elata slices with the water content of 20-40 wt%; performing first temperature-changing pressure-difference puffing treatment on the wet gastrodia elata slices to obtain puffed gastrodia elata; mixing the ginger juice and the yeast powder leaching solution to obtain a mixed solution; and enabling the puffed gastrodia elata to absorb the mixed liquid, and performing second variable-temperature differential-pressure puffing treatment. By the method, the defect that the rhizoma gastrodiae is difficult to infiltrate into the ginger juice when the traditional ginger juice and other liquids are moistened is overcome, and the defect that the rhizoma gastrodiae is likely to mildew and the quality is difficult to guarantee when the moistening time is prolonged is overcome.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicines, in particular to Jiang Tianma decoction pieces and a preparation method thereof.
Background
The rhizoma Gastrodiae raw material is tuber of Gastrodia elata of Orchidaceae Bl.. Collected from winter to Qingming before the next year. Gastrodia elata has the effects of calming endogenous wind, relieving spasm, suppressing liver yang, dispelling wind and dredging collaterals. Can be used for treating infantile convulsion, epilepsy, tetanus, headache, dizziness, hand and foot paralysis, numbness of limbs, and rheumatalgia. The Chinese patent medicine is prepared from rhizoma Gastrodiae as main material, and mainly comprises rhizoma Gastrodiae tablet, rhizoma Gastrodiae capsule, ramulus Uncariae cum Uncis granule, rhizoma Gastrodiae first Fenling capsule, compound rhizoma Gastrodiae Mel glycopeptide tablet, gastrodin tablet, rhizoma Gastrodiae pill, and strong rhizoma Gastrodiae and cortex Eucommiae capsule.
The main materials of the Chinese patent medicine and the ancient classical prescription preparation containing the gastrodia tuber generally use various processed decoction pieces of the gastrodia tuber as raw materials. The purpose of traditional Chinese medicine processing often includes the following aspects: reducing or eliminating toxicity or side effects of the drug; altering or moderating the performance of the drug; enhancing the curative effect of the medicine; altering or enhancing the location and trend of drug action; convenient for dispensing and preparation; is favorable for storage, preservation of drug effect and the like.
The traditional Chinese medicine gastrodia tuber is processed by various methods in ancient times, and the traditional Chinese medicine gastrodia tuber is processed by soaking in wine, stir-frying with small amounts of water, stir-frying with bran, steaming with rice, and ginger processing, but most of the traditional Chinese medicine gastrodia tuber is eliminated. The processing method of the gastrodia elata decoction pieces, which is a specification of the gastrodia elata tablets, is specified in the pharmacopoeia 2020 of the people's republic of China: cleaning, moistening or steaming, slicing, and drying.
Jiang Tianma in Qingqianlong 'young integration', the traditional processing technology mainly adopts cold ginger juice or hot ginger juice infiltration method at normal temperature and pressure, and as the dry gastrodia elata has hard texture, needs to be infiltrated for a long time to be softened, the loss of effective components such as gastrodin and p-hydroxybenzyl alcohol is easy to cause, and the mildew of gastrodia elata is also likely to cause, so that the medication safety is affected; meanwhile, due to longer infiltration time, the production planning and arrangement of decoction piece factories are also influenced, so that the production efficiency is low and the cost is high.
Disclosure of Invention
Based on the above, the invention provides ginger and gastrodia elata decoction pieces and a preparation method thereof.
The first aspect of the invention provides a preparation method of ginger and gastrodia elata decoction pieces. The technical scheme is as follows:
a preparation method of ginger and gastrodia elata decoction pieces comprises the following steps:
color protection treatment is carried out on the fresh gastrodia elata slices to obtain wet gastrodia elata slices with the water content of 20-40 wt%;
performing first temperature-changing pressure-difference puffing treatment on the wet gastrodia elata slices to obtain puffed gastrodia elata;
mixing the ginger juice and the yeast powder leaching solution to obtain a mixed solution;
and enabling the puffed gastrodia elata to absorb the mixed liquid, and performing second variable-temperature differential-pressure puffing treatment.
In some embodiments, the first temperature and pressure differential puffing process and the second temperature and pressure differential puffing process each independently comprise the steps of:
controlling the temperature of the environment where the reactant is positioned to be 105-115 ℃, controlling the pressure to be 0.2-0.4 MPa, maintaining for 5-10 min, reducing the environmental pressure to a vacuum environment, puffing the reactant, controlling the temperature to be 95-105 ℃, vacuumizing and drying for 1.5-2.5 h, and cooling.
In some embodiments, the fresh gastrodia tuber tablet has a thickness of 2.0 mm-4.0 mm.
In some of these embodiments, the color treatment comprises a color fixative soaking treatment and/or a steam blanching treatment.
In some embodiments, the color fixative solution of the color fixative solution soaking treatment comprises ascorbic acid and citric acid, including one or more of the following process conditions:
1) The concentration of the ascorbic acid is 0.01 to 0.1 weight percent; 2) The concentration of the citric acid is 0.1 to 0.5 weight percent; 3) The soaking time is 10 min-30 min.
In some of these embodiments, the steam blanching treatment is for a period of 2 minutes to 6 minutes.
In some embodiments, the method for preparing ginger juice comprises the steps of:
taking ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues;
mixing the residue with water, mechanically squeezing, and collecting the re-squeezed ginger juice;
mixing the freshly squeezed ginger juice and the recycled ginger juice.
In some embodiments, the method for preparing the yeast powder leaching solution comprises the following steps:
soaking yeast powder in water for extraction.
In some of these embodiments, one or more of the following features are also included:
1) Before the first temperature-changing differential pressure puffing treatment and/or the second temperature-changing differential pressure puffing treatment, the intermediate product is subjected to uniform wetting treatment;
2) The method for making the puffed gastrodia elata absorb the mixed solution comprises the following steps: spraying the mixed solution onto the puffed gastrodia elata; a kind of electronic device with high-pressure air-conditioning system
3) The mass of the mixed solution accounts for 10-30wt% of the mass of the puffed gastrodia elata.
The second aspect of the invention provides ginger and gastrodia elata decoction pieces prepared by the method.
Compared with the traditional scheme, the invention has the following beneficial effects:
the invention takes fresh gastrodia elata as raw material for processing Jiang Tianma, and has the following advantages:
1) The quality is ensured, and the efficiency is improved. The traditional processing method uses dry gastrodia elata as raw materials, because the gastrodia elata is difficult to infiltrate with liquids such as ginger juice after being dried, the ginger juice is infiltrated for a plurality of days at normal temperature and normal pressure, the gastrodia elata is generally difficult to infiltrate through the heart, and the gastrodia elata probably mildews at the moment. Meanwhile, the content of the decoction extract of the original-form decoction pieces can be quickly permeated in the solvent through the second variable-temperature differential pressure puffing treatment. Meanwhile, the production plan is convenient to arrange, the operation is also convenient, and the production period can be greatly shortened, so that the production efficiency is improved.
2) The cost of raw materials is reduced. The fresh gastrodia elata is widely planted, the yield is high, the raw material cost is low compared with the comprehensive cost of the dry gastrodia elata, the fresh gastrodia elata fresh-keeping technology is mature, and the gastrodia elata production area refrigerator can be preserved for more than half a year and can be basically supplied all the year round.
3) Has good efficacy. The Jiang Tianma decoction pieces of the invention fully permeate and absorb the ginger juice and the yeast powder leaching liquid, and the ginger juice is beneficial to enhancing the efficacy of dispelling wind, warming middle-jiao and eliminating phlegm; the yeast powder leaching solution contains abundant vitamin B 1 、B 2 、B 12 And folic acid, which can stabilize nerves, reduce homocysteine level in blood of patients with hypertension, assist in controlling clinical symptoms of patients with hypertension, and be beneficial to playing roles of stabilizing liver yang and relieving headache and dizziness.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Terminology
Unless otherwise indicated or contradicted, terms or phrases used herein have the following meanings:
in the present invention, the terms "plurality", "plural", "multiple", and the like are used in terms of the number of the terms "plurality", "multiple", and the like, and are not particularly limited, but are greater than 2 or equal to 2 in number. For example, "one or more" means one kind or two or more kinds.
In the present invention, references to "preferred", "better", "preferred" are merely to describe embodiments or examples of better results, and it should be understood that they do not limit the scope of the present invention.
In the present invention, references to "further", "still further", "particularly" and the like are used for descriptive purposes and indicate that the invention is not to be interpreted as limiting the scope of the invention.
In the present invention, reference to "optional", "optional" refers to the presence or absence of the "optional" or "optional" means either of the "with" or "without" side-by-side arrangements. If multiple "alternatives" occur in a technical solution, if no particular description exists and there is no contradiction or mutual constraint, then each "alternative" is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying an importance or quantity of a technical feature indicated. Moreover, the terms "first," "second," "third," "fourth," and the like are used for non-exhaustive list description purposes only, and are not to be construed as limiting the number of closed forms.
In the invention, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.
In the present invention, a numerical range (i.e., a numerical range) is referred to, and optional numerical distributions are considered to be continuous within the numerical range and include two numerical endpoints (i.e., a minimum value and a maximum value) of the numerical range and each numerical value between the two numerical endpoints unless otherwise specified. Where a numerical range merely refers to integers within the numerical range, including both end integers of the numerical range, and each integer between the two ends, unless otherwise indicated, each integer is recited herein as directly, such as where t is an integer selected from 1 to 10, and where t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when a plurality of range description features or characteristics are provided, these ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or may vary within a predetermined temperature range. It should be appreciated that the constant temperature process described allows the temperature to fluctuate within the accuracy of the instrument control. Allows for fluctuations within a range such as + -5 ℃, + -4 ℃, + -3 ℃, + -2 ℃, + -1 ℃.
In the present invention, the term "percent concentration" refers to the final concentration unless otherwise specified. The final concentration refers to the ratio of the additive component in the system after the component is added.
In the present invention,% (w/w) and wt% each represent mass percent,% (v/v) represents volume percent, and% (w/v) represents mass volume percent.
An embodiment of the invention provides a preparation method of rhizoma gastrodiae with ginger, which comprises the following steps:
s1, taking fresh gastrodia elata to remove soil, cleaning with clear water, grading the size, and cutting the graded fresh gastrodia elata into fresh gastrodia elata slices with the thickness of 2.0-4.0 mm.
S2, taking fresh gastrodia elata slices for color protection treatment to obtain wet gastrodia elata slices with the water content of 20-40 wt%.
Optionally, the color protection treatment comprises a color protection liquid soaking treatment and/or a steam blanching treatment.
In the embodiment, the fresh gastrodia elata slices are soaked in the color protection liquid and then subjected to steam blanching treatment.
Optionally, the color fixative solution for soaking treatment comprises ascorbic acid and citric acid. Further alternatively, the concentration of ascorbic acid is 0.01wt% to 0.1wt%. Further alternatively, the concentration of citric acid is 0.1wt% to 0.5wt%.
It is understood that the solvent in the color fixative is water.
Further alternatively, the soaking time is 10 min-30 min.
In this embodiment, the steam blanching can reduce the loss of the active ingredient with the water. Optionally, the steam blanching treatment time is 2-6 min.
In this embodiment, the steam blanching is performed in an enclosed space, and after the steam blanching is completed, the steam blanching is rapidly cooled by cool air. After cooling, the gastrodia elata slices are drained, and the gastrodia elata slices are dried until the water content is 20-30wt%.
Alternatively, the drying may be performed in a heated air circulation oven, for example: setting the temperature of the hot air circulation oven at 55-75 ℃ and drying for 2-5 h.
Experimental study shows that if the moisture content of the wet gastrodia elata tablet is high, the quality of subsequent products can be affected, and preferably, the moisture content of the wet gastrodia elata tablet is controlled to be 20-30wt%.
S3, performing first temperature-changing pressure-difference puffing treatment on the wet gastrodia elata slices to obtain puffed gastrodia elata.
Optionally, the method further comprises the step of carrying out uniform wetting treatment on the wet gastrodia elata slices. By carrying out even wetting treatment before variable temperature and pressure differential puffing, the subsequent mixed liquid is absorbed and distributed uniformly, which is beneficial to the good and uniform sense of the gastrodia elata tablet.
Wherein, the even wetting treatment can be carried out in a self-sealing bag, and the wet gastrodia elata slices are sealed in the self-sealing bag and placed for 10 to 14 hours.
The variable temperature and pressure difference puffing treatment can improve the loose porosity of the gastrodia elata tablet and the absorption and permeation speed of the mixed liquid of the subsequent ginger juice and the yeast powder leaching liquid. And the absorption is sufficient, so that the dissolution of the active ingredients into the mixed solution can be prevented, and the content of the active ingredients can be increased.
Variable temperature differential pressure puffing is also called air current puffing drying, explosion puffing drying, differential pressure puffing drying and the like. The temperature change means that the puffing temperature and the vacuum drying temperature of the material are different, and the temperature is changed in the drying process; the pressure difference means that the material undergoes a process from high pressure to low pressure at the instant of puffing; puffing is a process of instantaneously vaporizing moisture in a processed material by utilizing the principles of phase change and hot-pressing effect of gas, decompressing and expanding, and driving the structure of high polymer substances in tissues to be denatured by virtue of the expansion force of the gas, so as to form porous substances with net structures; drying is the process of removing moisture from the puffed material in a vacuum (puffed) state. The variable temperature differential pressure puffing treatment has the advantages of cost and quality, the cost is far lower than that of freeze drying, and the method is healthier than vacuum frying puffing.
The invention prepares the puffed gastrodia elata through the first variable temperature differential pressure puffing treatment, the puffed gastrodia elata has loose and porous texture, and when the mixed solution of the ginger juice and the leaching solution is absorbed at normal temperature and normal pressure, the absorption efficiency is high, and the puffed gastrodia elata has good absorption quality and sanitary quality.
Optionally, the first temperature-varying differential pressure puffing process comprises the steps of:
controlling the temperature of the environment where the wet gastrodia elata slices are positioned to be 105-115 ℃, controlling the pressure to be 0.2-0.4 MPa, maintaining for 5-10 min, reducing the environmental pressure to a vacuum environment, puffing the wet gastrodia elata slices, controlling the temperature to be 95-105 ℃, vacuumizing and drying for 1.5-2.5 h, and cooling.
In the embodiment, the first temperature-varying pressure-difference puffing treatment is performed in temperature-varying pressure-difference puffing equipment, wet gastrodia elata pieces are placed on a steel wire disc and placed in a puffing tank, the temperature of the puffing tank is controlled to be 105-115 ℃, the pressure is controlled to be 0.2-0.4 MPa, the temperature is kept for 5-10 min, meanwhile, the pressure of a vacuum tank is kept to be-0.098-0.01 MPa, then a pressure release valve is opened, the puffing tank is communicated with a vacuum tank, the environmental temperature of the wet gastrodia elata pieces is instantly reduced to a vacuum environment, the wet gastrodia elata pieces are puffed, the vacuum environment is kept, the temperature is controlled to be 95-105 ℃, and the wet gastrodia elata pieces are vacuumized and dried for 1.5-2.5 h and cooled.
It will be appreciated that after cooling, the product is removed at atmospheric pressure, optionally at a temperature of 18 to 25℃for a period of 20 to 40 minutes.
In the embodiment, the water content of the obtained puffed gastrodia elata is less than 7 weight percent after the gastrodia elata is dried for 1.5-2.5 hours and cooled.
S4, mixing the ginger juice and the yeast powder leaching solution to obtain a mixed solution.
Optionally, the preparation method of the ginger juice comprises the following steps:
taking ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues;
mixing the residue with water, mechanically squeezing, and collecting the re-squeezed ginger juice;
mixing the freshly squeezed ginger juice and the recycled ginger juice.
Further optionally, the weight of the ginger accounts for 10-15 wt% of the weight of the puffed gastrodia elata.
Further alternatively, the residue and water are mixed according to a mass ratio of 1: (0.8-1.2) and mixing.
It will be appreciated that the step of filtering is also included after mixing the freshly extracted ginger juice with the re-extracted ginger juice to obtain the ginger juice.
Optionally, the preparation method of the yeast powder leaching solution comprises the following steps:
soaking yeast powder in water for extraction.
Further optionally, the mass of the yeast powder accounts for 1-5 wt% of the mass of the puffed gastrodia elata.
Further alternatively, the soaking and extracting time is 1-3 hours.
Further alternatively, the mass of the added water is 4 to 6 times the mass of the yeast powder.
It is understood that during soaking and extraction, stirring and filtering can be performed to obtain yeast powder leaching solution.
S5, enabling the puffed gastrodia elata to absorb the mixed liquid, and performing second variable-temperature differential-pressure puffing treatment.
Optionally, the method for making the puffed gastrodia elata absorb the mixed solution comprises the following steps: spraying the mixed solution onto the puffed gastrodia elata. The step can be carried out by using a spray can, and the mixed solution is intermittently sprayed on the puffed gastrodia elata by utilizing spraying, so that the mixed solution is fully absorbed.
Optionally, the mass of the mixed solution accounts for 10-30wt% of the mass of the puffed gastrodia elata.
Optionally, the method also comprises the step of carrying out even-wet treatment on the puffed gastrodia elata after the mixed solution is absorbed. By carrying out even wetting treatment before variable temperature and pressure differential puffing, the subsequent mixed liquid is absorbed and distributed uniformly, which is beneficial to the good and uniform sense of the gastrodia elata tablet.
The specific operation of the moisture homogenizing treatment is as above, and will not be described here again.
Optionally, the second temperature-varying differential pressure puffing process comprises the steps of:
controlling the temperature of the environment where the expanded gastrodia elata is positioned after the mixed solution is absorbed to be 105-115 ℃, controlling the pressure to be 0.2-0.4 MPa, maintaining for 5-10 min, reducing the environmental pressure to a vacuum environment, expanding the expanded gastrodia elata after the mixed solution is absorbed, controlling the temperature to be 95-105 ℃, vacuumizing and drying for 1.5-2.5 h, and cooling.
In the embodiment, the water content of the obtained ginger and gastrodia elata decoction pieces is less than 7wt% after the decoction pieces are dried for 1.5-2.5 h and cooled.
In the embodiment, the second variable temperature and pressure difference puffing treatment is carried out in variable temperature and pressure difference puffing equipment, the puffed gastrodia elata after the mixed liquid is absorbed is placed on a steel wire disc, the steel wire disc is placed in a puffing tank, the temperature of the puffing tank is controlled to be 105-115 ℃, the pressure is controlled to be 0.2-0.4 MPa, the temperature is kept for 5-10 min, meanwhile, the pressure of a vacuum tank is kept to be-0.098-0.01 MPa, then a pressure relief valve is opened, the puffing tank is communicated with a vacuum tank, the environment temperature where a wet gastrodia elata slice is located is instantaneously reduced to a vacuum environment, the puffed gastrodia elata after the mixed liquid is absorbed is puffed, the vacuum environment is kept, the temperature is controlled to be 95-105 ℃, and the gastrodia elata slice is vacuumized and dried for 1.5-2.5 h, and cooled.
It can be understood that the rhizoma gastrodiae decoction pieces are obtained after cooling and taking out at normal pressure. Optionally, the cooling temperature is 18-25 ℃ and the cooling time is 20-40 min.
The Jiang Tianma decoction pieces have the advantages of stable preparation process, sufficient permeation of ginger juice and yeast powder leaching solution, high production efficiency, proper enhancement of decoction piece drug property, bright appearance, high dissolution rate of active ingredients when being added into traditional Chinese medicine decoction, and stable quality among batches.
The 6-gingerol in the ginger juice has certain oil solubility, the traditional rhizoma gastrodiae moistening ginger juice is difficult to permeate into the rhizoma gastrodiae, and the puffed rhizoma gastrodiae obtained by puffing through the first temperature-changing pressure difference in the embodiment has loose porous property, so that the 6-gingerol can be transferred into the rhizoma gastrodiae more, and the 6-gingerol content in the rhizoma gastrodiae decoction pieces per unit mass is higher than that of the rhizoma gastrodiae decoction pieces obtained by the traditional moistening process. The defect that the rhizoma gastrodiae is difficult to infiltrate into the ginger juice when the traditional liquid such as the ginger juice is used for moistening the rhizoma gastrodiae is changed, and the defect that the rhizoma gastrodiae is likely to mildew and the quality is difficult to guarantee when the moistening time is prolonged is overcome.
The invention provides a ginger and gastrodia elata decoction piece prepared by the preparation method.
The ginger decoction pieces of the embodiment are added with ginger juice with the functions of dispelling wind, warming middle-jiao and eliminating phlegm of the gastrodia elata and yeast powder leaching liquid with the functions of reinforcing the gastrodia elata to calm liver yang and relieving headache and dizziness, so that the functionality is enhanced.
By two-time temperature-changing pressure-difference puffing treatment, the rhizoma gastrodiae decoction pieces of the embodiment have the characteristics of porosity and porosity, and when the rhizoma gastrodiae decoction pieces are added into traditional Chinese medicine decoction, the decoction dissolution rate of active ingredients (gastrodin and p-hydroxybenzyl alcohol) in the rhizoma gastrodiae is higher.
The following examples and comparative examples are further illustrated by the fact that the materials used, unless otherwise indicated, are commercially available and that the equipment used, unless otherwise indicated, are commercially available and that the processes involved, unless otherwise indicated, are routine selections by those skilled in the art.
Example 1
The embodiment provides ginger and gastrodia elata decoction pieces and a preparation method thereof, wherein the steps are as follows:
step 1, taking fresh gastrodia elata to remove soil, cleaning the fresh gastrodia elata with clean water, taking 4540g of middle-grade fresh gastrodia elata, cutting the fresh gastrodia elata into thick slices of 2.0mm, and removing scraps to obtain 4300g of fresh gastrodia elata slices.
And 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.01wt% of ascorbic acid, 0.1wt% of citric acid and the balance of water. The soaking time is 10min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 5 hours at the temperature of 55 ℃ to obtain wet gastrodia elata slices with the water content of 30wt%.
And 3, sealing the wet gastrodia elata slices in a self-sealing bag, placing for 12 hours, carrying out uniform wetting treatment, placing on a steel wire disc, placing in a puffing tank, controlling the temperature of the puffing tank to be 105 ℃, controlling the pressure to be 0.2MPa, keeping for 5 minutes, simultaneously keeping the pressure of a vacuum tank to be-0.098 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of the wet gastrodia elata slices to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.098 MPa), puffing the wet gastrodia elata slices, keeping the vacuum environment, controlling the temperature to be 95 ℃, vacuumizing and drying for 2.5 hours, cooling for 30 minutes at 20 ℃, recovering normal pressure, and removing the moisture content to obtain 980g of the puffed gastrodia elata with the water content of 6.4 wt%.
Step 4, taking 120g of ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues, wherein the mass ratio is 1:1 mixing the residue with water, mechanically squeezing, collecting the re-squeezed ginger juice, mixing the pre-squeezed ginger juice and the re-squeezed ginger juice, and filtering to obtain 190mL ginger juice. And (3) taking 30g of yeast powder, adding 150mL of water, soaking for 2 hours, stirring from time to time, and filtering to obtain 140mL of yeast powder leaching solution. Mixing the ginger juice and the yeast powder leaching solution to obtain 340mL mixed solution.
And 5, taking 200mL of mixed solution, intermittently spraying the mixed solution into the puffed gastrodia elata with the water content of 6.4wt%, sealing the puffed gastrodia elata with the absorbed mixed solution in a self-sealing bag, placing the self-sealing bag for 12h, carrying out uniform wetting treatment, placing the self-sealing bag on a steel wire disc, placing the self-sealing bag in a puffing tank, controlling the temperature of the puffing tank to 105 ℃, controlling the pressure to 0.2MPa, keeping the pressure of a vacuum tank to be-0.098 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of a wet gastrodia elata slice to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.098 MPa), puffing the puffed gastrodia elata with the absorbed mixed solution, keeping the vacuum environment, controlling the temperature to be 95 ℃, vacuumizing and drying the puffed gastrodia elata for 2.5h, cooling the puffed gastrodia elata with the temperature at 20 ℃ for 30min, recovering normal pressure, and removing the obtained Jiang Tianma decoction pieces with the water content of 6.3 wt%.
Example 2
The embodiment provides ginger and gastrodia elata decoction pieces and a preparation method thereof, wherein the steps are as follows:
step 1, taking fresh gastrodia elata to remove soil, cleaning the fresh gastrodia elata with clean water, taking 4520g of middle-grade fresh gastrodia elata, cutting the fresh gastrodia elata into thick slices of 3.0mm, and removing scraps to obtain fresh gastrodia elata slices of 4290 g.
And 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.06wt% of ascorbic acid, 0.3wt% of citric acid and the balance of water. The soaking time is 20min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 4 hours at the temperature of 65 ℃ to obtain wet gastrodia elata slices with the water content of 25 wt%.
And 3, sealing the wet gastrodia elata slices in a self-sealing bag, placing for 12 hours, carrying out uniform wetting treatment, placing on a steel wire disc, placing in a puffing tank, controlling the temperature of the puffing tank to be 110 ℃, controlling the pressure to be 0.3MPa, keeping the pressure for 8 minutes, simultaneously keeping the pressure of a vacuum tank to be-0.05 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of the wet gastrodia elata slices to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.05 MPa), puffing the wet gastrodia elata slices, keeping the vacuum environment, controlling the temperature to be 100 ℃, vacuumizing and drying for 2 hours, cooling for 30 minutes at 20 ℃, recovering normal pressure, and removing the wet gastrodia elata slices to obtain the puffed gastrodia elata 990g with the water content of 6.8 weight percent.
Step 4, taking 128g of ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues, wherein the mass ratio is 1:1 mixing the residue with water, mechanically squeezing, collecting the re-squeezed ginger juice, mixing the pre-squeezed ginger juice and the re-squeezed ginger juice, and filtering to obtain 210mL ginger juice. And (3) taking 30g of yeast powder, adding 150mL of water, soaking for 2 hours, stirring from time to time, and filtering to obtain 140mL of yeast powder leaching solution. Mixing the ginger juice and the yeast powder leaching solution to obtain 350mL mixed solution.
And 5, taking 200mL of mixed solution, intermittently spraying the mixed solution into the puffed gastrodia elata with the water content of 6.8wt%, sealing the puffed gastrodia elata with the absorbed mixed solution in a self-sealing bag, placing the self-sealing bag for 12h, carrying out uniform wetting treatment, placing the self-sealing bag on a steel wire disc, placing the self-sealing bag in a puffing tank, controlling the temperature of the puffing tank to be 110 ℃, controlling the pressure to be 0.3MPa, keeping the pressure of a vacuum tank to be-0.05 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of a wet gastrodia elata slice to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.05 MPa), puffing the puffed gastrodia elata with the absorbed mixed solution, keeping the vacuum environment, controlling the temperature to be 100 ℃, vacuumizing and drying for 2h, cooling the mixture at 20 ℃ for 30min, recovering normal pressure, and removing the mixture to obtain Jiang Tianma decoction pieces 985g with the water content of 6.8 wt%.
Example 3
The embodiment provides ginger and gastrodia elata decoction pieces and a preparation method thereof, wherein the steps are as follows:
step 1, taking fresh gastrodia elata to remove soil, cleaning the fresh gastrodia elata with clean water, taking 4505g of middle-grade fresh gastrodia elata, cutting the fresh gastrodia elata into thick slices of 4.0mm, and removing scraps to obtain fresh gastrodia elata slices of 4360 g.
And 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.06wt% of ascorbic acid, 0.3wt% of citric acid and the balance of water. The soaking time is 20min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 3 hours at the temperature of 75 ℃ to obtain wet gastrodia elata slices with the water content of 20 wt%.
And 3, sealing the wet gastrodia elata slices in a self-sealing bag, placing for 12 hours, carrying out uniform wetting treatment, placing on a steel wire disc, placing in a puffing tank, controlling the temperature of the puffing tank to be 115 ℃, controlling the pressure to be 0.4MPa, keeping for 10 minutes, simultaneously keeping the pressure of a vacuum tank to be-0.01 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of the wet gastrodia elata slices to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.01 MPa), puffing the wet gastrodia elata slices, keeping the vacuum environment, controlling the temperature to be 105 ℃, vacuumizing and drying for 1.5 hours, cooling for 30 minutes at 20 ℃, recovering normal pressure, and removing the wet gastrodia elata slices to obtain 983g of puffed gastrodia elata with the water content of 6.2 wt%.
Step 4, taking 124g of ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues, wherein the mass ratio is 1:1 mixing the residue with water, mechanically squeezing, collecting the re-squeezed ginger juice, mixing the pre-squeezed ginger juice and the re-squeezed ginger juice, and filtering to obtain 205mL ginger juice. And (3) taking 30g of yeast powder, adding 150mL of water, soaking for 2 hours, stirring from time to time, and filtering to obtain 140mL of yeast powder leaching solution. Mixing the ginger juice and the yeast powder leaching solution to obtain 345mL mixed solution.
And 5, taking 200mL of mixed solution, intermittently spraying the mixed solution into the puffed gastrodia elata with the water content of 6.2wt%, sealing the puffed gastrodia elata with the absorbed mixed solution in a self-sealing bag, placing the self-sealing bag for 12h, carrying out uniform wetting treatment, placing the self-sealing bag on a steel wire disc, placing the self-sealing bag in a puffing tank, controlling the temperature of the puffing tank to 115 ℃, controlling the pressure to 0.4MPa, keeping the pressure for 10min, simultaneously keeping the pressure of a vacuum tank to-0.01 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of the wet gastrodia elata to be instantaneously reduced to the vacuum environment (the vacuum degree is-0.01 MPa), puffing the puffed gastrodia elata with the absorbed mixed solution, keeping the vacuum environment, controlling the temperature to 105 ℃, vacuumizing and drying for 1.5h, cooling the mixture at 20 ℃ for 30min, recovering normal pressure, and removing 978g of Jiang Tianma decoction pieces with the water content of 6.3 wt%.
Example 4
The embodiment provides ginger and gastrodia elata decoction pieces and a preparation method thereof, wherein the steps are as follows:
step 1, taking fresh gastrodia elata to remove soil, cleaning the fresh gastrodia elata with clean water, taking 4540g of middle-grade fresh gastrodia elata, cutting the fresh gastrodia elata into thick slices of 3.0mm, and removing scraps to obtain fresh gastrodia elata slices of 4370 g.
And 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.06wt% of ascorbic acid, 0.3wt% of citric acid and the balance of water. The soaking time is 20min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 4 hours at the temperature of 65 ℃ to obtain wet gastrodia elata slices with the water content of 25 wt%.
And 3, sealing the wet gastrodia elata slices in a self-sealing bag, placing for 12 hours, carrying out uniform wetting treatment, placing on a steel wire disc, placing in a puffing tank, controlling the temperature of the puffing tank to be 110 ℃, controlling the pressure to be 0.3MPa, keeping the pressure for 8 minutes, simultaneously keeping the pressure of a vacuum tank to be-0.06 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of the wet gastrodia elata slices to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.06 MPa), puffing the wet gastrodia elata slices, keeping the vacuum environment, controlling the temperature to be 100 ℃, vacuumizing and drying for 2 hours, cooling for 30 minutes at 20 ℃, recovering normal pressure, and removing the wet gastrodia elata slices to obtain 1030g with the water content of 6.5 weight percent.
Step 4, taking 125g of ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues, wherein the mass ratio is 1:1 mixing the residue with water, mechanically squeezing, collecting the re-squeezed ginger juice, mixing the pre-squeezed ginger juice and the re-squeezed ginger juice, and filtering to obtain 200mL ginger juice. And (3) taking 30g of yeast powder, adding 150mL of water, soaking for 2 hours, stirring from time to time, and filtering to obtain 140mL of yeast powder leaching solution. Mixing the ginger juice and the yeast powder leaching solution to obtain 340mL mixed solution.
And 5, taking 200mL of mixed solution, intermittently spraying the mixed solution into the puffed gastrodia elata with the water content of 6.5wt%, sealing the puffed gastrodia elata with the absorbed mixed solution in a self-sealing bag, placing the self-sealing bag for 12h, carrying out uniform wetting treatment, placing the self-sealing bag on a steel wire disc, placing the self-sealing bag in a puffing tank, controlling the temperature of the puffing tank to be 110 ℃, controlling the pressure to be 0.3MPa, keeping the pressure of a vacuum tank to be-0.06 MPa, then opening a pressure release valve, communicating the puffing tank with a vacuum tank, enabling the environment temperature of a wet gastrodia elata slice to be instantaneously reduced to a vacuum environment (the vacuum degree is-0.06 MPa), puffing the puffed gastrodia elata with the absorbed mixed solution, keeping the vacuum environment, controlling the temperature to be 100 ℃, vacuumizing and drying for 2h, cooling the mixture at 20 ℃ for 30min, recovering normal pressure, and removing the mixture to obtain Jiang Tianma decoction pieces 1023g with the water content of 6.5 wt%.
Example 5
The present embodiment provides a ginger and gastrodia elata decoction piece and a preparation method thereof, which are basically the same as embodiment 2, and the main difference is that: the moisture content of the wet gastrodia elata tablet in the step 2 is 40wt%, and the step 2 is as follows:
and 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.06wt% of ascorbic acid, 0.3wt% of citric acid and the balance of water. The soaking time is 20min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 2 hours at the temperature of 55 ℃ to obtain wet gastrodia elata slices with the water content of 40 wt%.
Comparative example 1
The comparative example provides ginger and gastrodia elata decoction pieces and a preparation method thereof, which are basically the same as those in the embodiment 2, and the main difference is that: the moisture content of the wet gastrodia elata tablet in the step 2 is 15wt%, and the step 2 is as follows:
and 2, taking fresh gastrodia elata slices, soaking the fresh gastrodia elata slices in a color protection liquid, and then carrying out steam blanching treatment in a closed space. Wherein the color protection liquid comprises 0.06wt% of ascorbic acid, 0.3wt% of citric acid and the balance of water. The soaking time is 20min. The time of the steam blanching treatment is 4min, and the steam blanching treatment is cooled rapidly by cold air after the steam blanching treatment is finished. After cooling, the gastrodia elata slices are drained, placed into a hot air circulation oven, and dried for 6 hours at the temperature of 55 ℃ to obtain wet gastrodia elata slices with the water content of 15wt%.
Comparative example 2
The comparative example provides ginger and gastrodia elata decoction pieces and a preparation method thereof, which are basically the same as those in the embodiment 1, and the main difference is that: the second variable-temperature differential-pressure puffing treatment in the step 5 is replaced by hot air circulation oven drying, and the step 5 is as follows:
and 5, taking 200mL of mixed solution, intermittently spraying the mixed solution into the puffed gastrodia elata with the water content of 6.4wt% by using a spray can, placing the puffed gastrodia elata after the mixed solution is absorbed into a hot air circulation oven, and drying the mixture for 5 hours at the temperature of 70 ℃ to obtain 970g of Jiang Tianma decoction pieces with the water content of 13 wt%.
Comparative example 3
The comparative example provides a traditional Jiang Tianma decoction piece and a preparation method thereof, and the steps are as follows:
step 1, taking and steaming fresh gastrodia elata in the same batch as in the embodiment 1, and drying to obtain 1015g of dried gastrodia elata.
Step 2, taking 125g of ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues, wherein the mass ratio is 1:1 mixing the residue with water, mechanically squeezing, collecting the re-squeezed ginger juice, mixing the pre-squeezed ginger juice and the re-squeezed ginger juice, and filtering to obtain 200mL ginger juice.
And 3, mixing the ginger juice into the dried gastrodia elata, uniformly mixing, placing the dried gastrodia elata in a closed container, soaking the dried gastrodia elata in an environment of 26 ℃, turning over the dried gastrodia elata once every 5 hours until the ginger juice is basically absorbed for 96 hours, quickly cleaning the surface of the gastrodia elata, wiping water, steaming the gastrodia elata in a steamer for 1 hour, taking out the gastrodia elata, slicing the gastrodia elata while the gastrodia elata is hot (about 50 ℃), and taking out the gastrodia elata decoction pieces when the gastrodia elata is baked in an oven at 65 ℃ until the water content is 10.0 wt%.
Samples of Jiang Tianma decoction pieces of the above examples and comparative examples were taken and tested according to the following test method: gastrodin (C) 13 H 18 O 7 ) And p-hydroxybenzyl alcohol (C) 7 H 8 O 2 ) The content of (1) is measured by the method under the item of Gastrodia elata in the first part of the Chinese pharmacopoeia (2020 edition). Content of 6-gingerol in sample (C 17 H 26 O 4 ) The method is adopted in Chinese pharmacopoeia (2020 edition one under ginger item). Detecting the content of extract obtained after decoction of original form decoction pieces (without crushing) with water for 20min, calculating and comparing by using a water bath evaporation mode, and comparing the dissolution rate. The color is obtained by visual inspection. Setting rhizoma Gastrodiae as control group, drying fresh rhizoma Gastrodiae of the same batch as in example 1, and making into capsuleThe method is used for testing the contents of gastrodin and p-hydroxybenzyl alcohol in the raw materials of the gastrodia elata. The results are shown in Table 1.
TABLE 1
In Table 1, "-symbol" indicates that the component in the corresponding sample was not measured.
From table 1, it can be seen that Jiang Tianma decoction pieces obtained in examples 1 to 5 have relatively stable total gastrodin and p-hydroxybenzyl alcohol, 6-gingerol and original decoction pieces in water decoction extract content, stable and feasible process, uniform color and luster and thick ginger pungency, and the fact that ginger juice is remarkably transferred into ginger and gastrodia elata decoction pieces, particularly the original decoction pieces in water decoction extract is relatively high, and the fact that variable-temperature differential pressure puffing treatment has remarkable effect of improving the dissolution of decoction pieces in water decoction. Although gastrodin and p-hydroxybenzyl alcohol of examples 1 to 5 are lost during the processing, the content is reduced compared to the crude drug of gastrodin, but the conventional processing method of comparative example 4 has lower gastrodin and p-hydroxybenzyl alcohol content, and the method of the present invention can reduce the loss of the active ingredient more than the conventional processing method. Compared with the method in examples 1-5, the content of 6-gingerol is obviously higher than that in comparative example 4, which shows that in the method of the invention, the 6-gingerol effective components in ginger juice are obviously transferred into the gastrodia elata slices, and the transfer amount is large. In addition, the comparative original form decoction pieces were significantly higher in water extract, examples 1 to 5 were significantly higher than comparative example 4, the ginger and gastrodia elata decoction pieces obtained by the invention have loose porous structure, and are related to the fact that solvents (water) can quickly permeate and solutes (active ingredients) can quickly dissolve out. In summary, the preparation method of the rhizoma gastrodiae with ginger is obviously superior to the traditional processing method of the rhizoma gastrodiae with ginger.
Wherein, example 5 controls the moisture content of the wet gastrodia elata tablet to 40wt%, the loose porous structure is less thought, and part of pores break through the surface of the gastrodia elata tablet to cause obvious cracks, so that the quality is poor. Comparative example 15 the moisture content of the wet gastrodia elata tablet was controlled at 15wt%, the moisture was overdry, and there was not enough moisture to carry out the instant puffing to cause the loose porous structure, thus having a serious influence on the amount and speed of the mixed solution, and the 6-gingerol in the final product was only 0.017%, significantly lower than examples 1 to 5. The moisture content of the wet gastrodia elata tablet is 20-30wt% and the effect is good.
In comparative example 3, the final drying is performed by adopting a conventional hot air circulation oven, the contents of the active ingredients and the gingerol of 6-0 are not affected, but the amount of the original form decoction pieces water-decocted extract in unit time is severely affected, which shows that the loose porous structure of the final product has remarkable effect of improving the dissolution rate of substances in unit time.
By comprehensive comparison, the preparation method of the ginger and gastrodia elata decoction pieces has the advantages of technical innovation and Jiang Tianma decoction piece products.
5 the technical features of the above-described embodiments may be arbitrarily combined, and for brevity of description, all of the possible combinations of the technical features of the above-described embodiments are not described, however, as long as there is no contradiction between the combinations of the technical features, they should be regarded as the scope of the description.
The foregoing examples are merely representative of several embodiments of the invention, which are described in greater detail and detail,
but are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (10)
1. The preparation method of the ginger and gastrodia elata decoction piece is characterized by comprising the following steps of:
color protection treatment is carried out on the fresh gastrodia elata slices to obtain wet gastrodia elata slices with the water content of 20-30wt%;
performing first temperature-changing pressure-difference puffing treatment on the wet gastrodia elata slices to obtain puffed gastrodia elata;
mixing the ginger juice and the yeast powder leaching solution to obtain a mixed solution;
the puffed gastrodia elata absorbs the mixed liquid, and second variable-temperature differential-pressure puffing treatment is carried out;
the first temperature-varying differential pressure puffing treatment and the second temperature-varying differential pressure puffing treatment each independently comprise the following steps:
controlling the temperature of the environment where the reactant is positioned to be 105-115 ℃, controlling the pressure to be 0.2-0.4 MPa, maintaining for 5-10 min, reducing the environmental pressure to a vacuum environment, puffing the reactant, controlling the temperature to be 95-105 ℃, vacuumizing and drying for 1.5-2.5 h, and cooling.
2. The method for preparing rhizoma Gastrodiae decoction pieces of claim 1, wherein the first temperature-varying differential pressure puffing treatment and the second temperature-varying differential pressure puffing treatment each independently comprise the steps of:
controlling the temperature of the environment where the reactant is positioned to be 105 ℃, the pressure to be 0.2MPa, maintaining for 5min, reducing the environmental pressure to a vacuum environment, puffing the reactant, controlling the temperature to be 95 ℃, vacuumizing and drying for 2.5h, and cooling.
3. The method for preparing rhizoma Gastrodiae decoction pieces according to claim 1, wherein the thickness of the fresh rhizoma Gastrodiae tablet is 2.0-4.0 mm.
4. The method for preparing rhizoma Gastrodiae decoction pieces according to claim 1, wherein the color-protecting treatment comprises soaking in a color-protecting liquid and/or steam blanching.
5. The method for preparing rhizoma Gastrodiae decoction pieces according to claim 4, wherein the color-protecting liquid comprises ascorbic acid and citric acid, and comprises one or more of the following process conditions:
1) The concentration of the ascorbic acid is 0.01 to 0.1 weight percent; 2) The concentration of the citric acid is 0.1 to 0.5 weight percent; 3) The soaking time is 10 min-30 min.
6. The method for preparing rhizoma Gastrodiae decoction pieces according to claim 4, wherein the steam blanching treatment is performed for 2-6 min.
7. The method for preparing ginger decoction pieces of gastrodia elata according to any one of claims 1 to 6, characterized in that the method for preparing ginger juice comprises the following steps:
taking ginger, mechanically squeezing, and collecting the freshly squeezed ginger juice and residues;
mixing the residue with water, mechanically squeezing, and collecting the re-squeezed ginger juice;
mixing the freshly squeezed ginger juice and the recycled ginger juice.
8. The method for preparing ginger and gastrodia elata decoction pieces according to any one of claims 1 to 6, characterized in that the method for preparing yeast powder leaching solution comprises the following steps:
soaking yeast powder in water for extraction.
9. The method for preparing ginger decoction pieces of gastrodia elata according to any one of claims 1 to 6, further comprising one or more of the following features:
1) Before the first temperature-changing differential pressure puffing treatment and/or the second temperature-changing differential pressure puffing treatment, the intermediate product is subjected to uniform wetting treatment;
2) The method for making the puffed gastrodia elata absorb the mixed solution comprises the following steps: spraying the mixed solution onto the puffed gastrodia elata; a kind of electronic device with high-pressure air-conditioning system
3) The mass of the mixed solution accounts for 10-30wt% of the mass of the puffed gastrodia elata.
10. Ginger and gastrodia elata decoction piece, which is characterized by being prepared by the preparation method according to any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211599961.XA CN115837059B (en) | 2022-12-14 | 2022-12-14 | Jiang Tianma decoction pieces and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211599961.XA CN115837059B (en) | 2022-12-14 | 2022-12-14 | Jiang Tianma decoction pieces and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115837059A CN115837059A (en) | 2023-03-24 |
| CN115837059B true CN115837059B (en) | 2023-09-26 |
Family
ID=85578529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211599961.XA Active CN115837059B (en) | 2022-12-14 | 2022-12-14 | Jiang Tianma decoction pieces and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115837059B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110123959A (en) * | 2019-06-24 | 2019-08-16 | 江西中医药大学 | A kind of preparation method of prepared Gastrodia medicine materical crude slice |
| CN111346179A (en) * | 2020-04-21 | 2020-06-30 | 阿坝州九寨对外贸易有限公司 | Preparation method of rhizoma gastrodiae with ginger |
| CN111903938A (en) * | 2020-07-09 | 2020-11-10 | 西南林业大学 | Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips |
-
2022
- 2022-12-14 CN CN202211599961.XA patent/CN115837059B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110123959A (en) * | 2019-06-24 | 2019-08-16 | 江西中医药大学 | A kind of preparation method of prepared Gastrodia medicine materical crude slice |
| CN111346179A (en) * | 2020-04-21 | 2020-06-30 | 阿坝州九寨对外贸易有限公司 | Preparation method of rhizoma gastrodiae with ginger |
| CN111903938A (en) * | 2020-07-09 | 2020-11-10 | 西南林业大学 | Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115837059A (en) | 2023-03-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478885B (en) | A kind of reconstituted tobacoo containing tea flower extract and preparation method thereof | |
| CN105613889A (en) | Preparation method of persimmon calyx and pueraria flower healthcare caffeine | |
| CN108991214A (en) | A kind of health-care rose fingered citron crisp chip and preparation method thereof | |
| CN107115460A (en) | David's-harp compound granules and preparation method thereof | |
| CN112971200B (en) | Preparation method of plum isolate for cigarettes | |
| CN115837059B (en) | Jiang Tianma decoction pieces and preparation method thereof | |
| CN108634071A (en) | Cortex Eucommiae eats tea and preparation method thereof | |
| KR101377162B1 (en) | Dandelion root tea containing coffee and manufacturing method thereof | |
| CN106306189A (en) | Bitter gourd tea and making method thereof | |
| KR20100138842A (en) | Method for extracting dropwort liquid and beverage produced by the same | |
| KR102323687B1 (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| CN105193891B (en) | A kind of CAULIS MARSDENIAE TENACISSIMAE processing procedure | |
| CN114376063A (en) | Steeping fluid for improving flavor of peach crisp chips and preparation method of flavored peach crisp chips | |
| CN110251569B (en) | Preparation method of raspberry decoction pieces | |
| CN107232469A (en) | It is a kind of to retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value | |
| CN106617042A (en) | Preparation method of syzygium samarangense extract | |
| KR102182266B1 (en) | Method for producing sprout ginseng pickle and sprout ginseng pickle produced by the same method | |
| CN107460057B (en) | Wormwood essence and preparation method thereof | |
| KR20110088191A (en) | Red pepper paste using yacon and manufacturing method functional yacon seasoned with soy sauce | |
| CN111603513A (en) | Honey pummelo peel and processing method and application thereof | |
| KR100607670B1 (en) | A functional Kimchi including a acanthopanax and its manufacturing method | |
| CN104186872A (en) | Mei Pian tree leaf extraction solution, Mei Pian tree leaf and green tea beverage and preparation method of beverage | |
| CN109468207B (en) | Ginseng and polygonatum odoratum wine and preparation method thereof | |
| CN107593691A (en) | A kind of Fresh Cutting flower fresh-keeping composition containing Charantin | |
| KR102325039B1 (en) | Method for producing hibiscus syriacus kimchi and hibiscus syriacus kimchi produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |