AU2021105345A4 - Processing methods of wine-processed polygonatum sibirifum - Google Patents
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Abstract
OF THE DISCLOSURE
Disclosed is a processing method of wine-processed Polygonatum sibirifum, which
relates to the technical field of processing of Chinese medicinal materials. The
processing method of wine-processed Polygonatum sibirifum in the present disclosure
comprises: mixing Polygonatum sibirifum, Chinese rice wine and water for covered
moistening to obtain moist Polygonatum sibirifum; subjecting the moist Polygonatum
sibirifum to steaming for 3-4 h to obtain steamed Polygonatum sibirifum; cutting and
drying the steamed Polygonatum sibirifum after being left to cool to obtain
wine-processed Polygonatum sibirifum. The processing method of wine-processed
Polygonatum sibirifum provided by the present disclosure is simple, easy to control, and
short in time. The quality of the wine-processed Polygonatum sibirifum produced is
stable and meets the requirements of medicinal materials.
Description
[01] The present disclosure relates to the technical field of processing of Chinese medicinal materials, in particular to a processing method of wine-processed Polygonatum sibirifum.
[02] Polygonatum sibirifum is a commonly used Chinese medicinal material in China, which was first published in "Records of Famous Physicians". It is the dried rhizome of Liliaceae plant, Polygonatum kingianum coll.et Hemsl., Polygonatum sibirifum Red. or Polygonatum cyrtonema Hua. According to different shapes, they are called "big polygonatum", "chicken head polygonatum" and "ginger-shaped polygonatum". Polygonatum sibirifum is sweet in flavor and neutral in nature, acts on spleen, lung, and kidney meridians, has the functions of nourishing kidney and essence, and nourishing yin and moisturizing dryness, which is used for treatment of qi deficiency of spleen and stomach, body tiredness and lassitude, stomach yin insufficiency, mouth dryness and reduced appetite, lung-deficiency dry cough, over-strained cough and hemoptysis, essence and blood insufficiency, soreness and weakness of waist and knees, premature graying of hair, and intemal-heat and consumptive thirst.
[03] In the prior art, the processing method of wine-processed Polygonatum sibirifum mostly adopts repeated "steaming-covering-airing", which takes a long time and is not conducive to actual production.
[04] In view of this, the purpose of the present disclosure is to provide a processing method of wine-processed Polygonatum sibirifum. The processing method of wine-processed Polygonatum sibirifum provided by the present disclosure is simple, easy to control, and short in time. The quality of the wine-processed Polygonatum sibirifum produced is stable and meets the requirements of medicinal materials.
[05] In order to achieve the above-mentioned purpose of the present disclosure, the present disclosure provides the following technical schemes:
[06] The present disclosure provides a processing method of wine-processed Polygonatum sibirifum, comprising: mixing Polygonatum sibirifum, Chinese rice wine and water for covered moistening to obtain moist Polygonatum sibirifum; subjecting the moist Polygonatum sibirifum to steaming for 3-4 h to obtain steamed Polygonatum sibirifum; cutting and drying the steamed Polygonatum sibirifum after being left to cool to obtain wine-processed Polygonatum sibirifum.
[07] Preferably, the steaming temperature is 110-115 °C.
[08] Preferably, the thickness of the cut is 2-4 mm.
[09] Preferably, the drying temperature is 40-60 °C.
[10] Preferably, the mass ratio of Polygonatum sibiri/um, Chinese rice wine and water is(50-100):(10-20):(5-10).
[11] Preferably, before mixing Polygonatum sibirifum, Chinese rice wine and water for covered moistening, it further comprises washing with water and spreading out to dry.
[12] Preferably, the number of times of washing with water is 2 times, and the time of washing with water is 5-10 min/time.
[13] Preferably, the time of spreading out to dry is less than or equal to lh.
[14] The present disclosure provides a processing method of wine-processed Polygonatum sibirifum, which can be obtained after steaming, slicing and drying. The processing method is simple, easy to control, and short in time. The quality of the produced wine-processed Polygonatum sibirifum is stable and meets the requirements of medicinal materials.
[15] Compared with the prior art, the wine-processed Polygonatum sibirifum obtained by the processing method of the present disclosure has the following advantages:
[16] (1) The flakes are irregular thick flakes with black and shiny surface; the cross-section is dark brown with small veins visible, and it is soft, sweet in taste, slightly wine-scented, and sticky to chew.
[17] (2) The total polysaccharide content decreases, the reducing sugar content increases by more than 80%, the dissolution of total saponins increases, and -hydroxymethyl maltol and 5-hydroxymethyl furfural could be clearly detected.
[18] (3) The taste changes, the side effect of throat irritation from numb tongue becomes sweet, mainly because a large amount of mucus is removed after processing.
[19] (4) The total polysaccharide is reduced from more than 7% to more than 4% on a dry basis.
[20] (5) It has the effect of enhancing qi and nourishing yin and reducing the nature of nourishing greasy.
[21] (6) It has the effects of anti-atherosclerosis, anti-microbial, anti-leukopenia, anti-oxidation, and enhancing immune function into anti-platelet aggregation, lowering blood lipid, anti-tumor, protecting liver, and reducing myocardial ischemia.
[22] The present disclosure provides a processing method of wine-processed Polygonatum sibirfum, comprising: mixing Polygonatum sibirfum, Chinese rice wine and water for covered moistening to obtain moist Polygonatum sibirfum; subjecting the moist Polygonatum sibirfum to steaming for 3-4 h to obtain steamed Polygonatum sibirfum; cutting and drying the steamed Polygonatum sibirfum after being left to cool to obtain wine-processed Polygonatum sibirfum.
[23] In the present disclosure, the sources of the Polygonatum sibirfum and Chinese rice wine are not particularly limited, and conventional commercial products can be used. In the present disclosure, there is no special limitation on the mixing method of the Polygonatum sibirfum and Chinese rice wine, as long as they are evenly mixed.
[24] In the present disclosure, the mass ratio of the Polygonatum sibirfum, Chinese rice wine and water is (50-100): (10-20): (5-10), and more preferably 100:20:10.
[25] In the present disclosure, the Polygonatum sibirfum, Chinese rice wine and water are mixed for covered moistening to obtain moist Polygonatum sibirfum. The present disclosure does not specifically limit the covered moistening method, as long as the conventional covered moistening method is adopted. In the present disclosure, the covered moistening time is preferably 24-30 h, and more preferably 24-26 h.
[26] In the present disclosure, the moist Polygonatum sibirfum is steamed for 3-4 h, and preferably 3.5 h. The present disclosure does not specifically limit the steaming temperature, and it is preferably 110-115°C, and more preferably 112°C. In the present disclosure, the pressure of the steam generated in the steaming process is not specifically limited, and preferably 0.10-0.11MPa.
[27] In the present disclosure, the method for cutting the steamed Polygonatum sibirifum after cooling is not particularly limited, and the method for cutting conventional medicinal materials is sufficient. In the present disclosure, the cut thickness is preferably 2-4 mm, and more preferably 3 mm.
[28] The present disclosure does not specifically limit the drying method. The drying temperature is preferably 40-60°C, and more preferably 50°C; the drying time is 20-24h, and more preferably 22h. In the embodiment of the present disclosure, the drying method is preferably drying in a constant temperature drying oven.
[29] The present disclosure also includes washing with water and spreading out to dry before mixing Polygonatum sibirfum, Chinese rice wine and water for covered moistening. The present disclosure has no particular limitation on the method of washing with water. It is preferable to use running water for elutriation, the number of times of elutriation is preferably 2 times, and the time of washing with water is preferably 5-10 min/time, and more preferably 8 min/time.
[30] In the present disclosure, the washed Polygonatum sibirifum is spread out to dry and then steamed, and the time of spreading out to dry is preferably less than or equal to 1h.
[31] The technical schemes of the present disclosure will be clearly and completely described below in conjunction with the embodiments of the present disclosure. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, rather than all the embodiments. Based on the embodiments of the present disclosure, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present disclosure.
[32] Example 1
[33] Medicinal material, Polygonatum sibirifum, was taken to remove impurities, the medicinal material was passed through a 12-mesh sieve to sieve out the impurities such as medicinal shavings; the cleaned and selected medicinal material was washed twice with running water for 5 min each time, then rinsed with water for 5 min, and spread to dry for 1 h; the washed Polygonatum sibirifum was divided into 3 parts, each of 2kg, mixed evenly with 400g of Chinese rice wine and 200g of water, respectively, and then subjected to covered moistening for 24h, 26h and 30h respectively, and the covered moistening results of Polygonatum sibirifum were recorded, as shown in Table 1.
[34] Table 1 The effects of covered moistening time on the covered moistening results of Polygonatum sibirifum
[351
Polygonatum Chinese rice water (g) covered results sibirifum (kg) wine (g) moistening time (h)
2 400 200 24 the Chinese rice wine was basically absorbed, the cross-section was moist, and the Polygonatum sibirifum was basically moisturized.
2 400 200 26 the Chinese rice wine was absorbed, the cross-section was moist, and the Polygonatum sibirifum was moisturized.
2 400 200 30 the Chinese rice wine was completely absorbed, the cross-section was moist, and the Polygonatum sibirifum was completely moisturized.
[36] Comparative Example 1
[37] Medicinal material, Polygonatum sibirifum, was taken to remove impurities, the medicinal material was passed through a 12-mesh sieve to sieve out the impurities such as medicinal shavings; the cleaned and selected medicinal material was washed twice with running water for 5 min each time, then rinsed with water for 5 min, and spread to dry for 1 h; the washed Polygonatum sibirifum was divided into 3 parts, each of 2kg, one part was mixed evenly with 400g of Chinese rice wine, and the other two parts were mixed evenly with 400g of Chinese rice wine and 1OOg of water or 400g of Chinese rice wine and 300g of water, respectively, and then subjected to covered moistening for 20h, 22h and 30h respectively, and the covered moistening results of Polygonatum sibirifum were recorded, as shown in Table 2.
[38] Table 2 The effects of covered moistening time on the covered moistening results of Polygonatum sibirifum
[391
Polygonatum Chinese rice water (g) covered results sibirifum wine (g) moistening (kg) time (h)
2 400 0 20 the Chinese rice wine was absorbed, the cross-section was dry inside, and the Polygonatum sibirifum was not moisturized.
2 400 100 22 the Chinese rice wine was absorbed, the cross-section was partly moist inside, and the Polygonatum sibirifum was partly moisturized.
2 400 300 30 the Chinese rice wine was not completely absorbed, the cross-section was moist inside, and the Polygonatum sibirifum was completely moisturized.
[40] It can be seen from Example 1 and Comparative Example 1 that during the processing of Polygonatum sibirifum, adding water of 10% of the total mass of Polygonatum sibirifum to covered moistening for 24-30 h, the Chinese rice wine was completely absorbed, and the Polygonatum sibirifum was completely moisturized. If no water was added or the amount of water added increased, the absorption capacity of Polygonatum sibirifum was reduced.
[41] Example 2
[42] 3 parts of wine-processed Polygonatum sibirifum after covered moistened for 26 h in Example 1 were taken, and put into LPZH-100KBG vertical pressure steam sterilizer for steaming, respectively. The effects of different streaming time on the color of wine-processed Polygonatum sibirifum, as shown in Table 3.
[43] Table 3 The effects of different streaming time on the color of wine-processed Polygonatumsibirifum
[44]
streaming streaming streaming results pressure temperature time (h) (MPa) (°C)
wine-processed 0.1 110 3 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum Example 1 is light
wine-processed 0.1 110 3.5 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum Example 1 meets the requirement
wine-processed 0.1 110 4 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum
Example 1 meets the requirement
[45] Example 3
[46] 3 parts of wine-processed Polygonatum sibirifum after covered moistened for 26 h in Example 1 were taken, and put into LPZH-100KBG vertical pressure steam sterilizer for steaming, respectively. The effects of different streaming time on the color of wine-processed Polygonatum sibirifum, as shown in Table 4.
[47] Table 4 The effects of different streaming time on the color of wine-processed Polygonatumsibirifum
[48]
streaming streaming streaming result pressure temperature time (h) (MPa) (°C)
wine-processed 0.11 115 3 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum Example 1 is light
wine-processed 0.11 115 3.5 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum Example 1 meets the requirement
wine-processed 0.11 115 4 the color of Polygonatum wine-processed sibirifum in Polygonatum sibirifum Example 1 meets the requirement
[49] Comparative Example 2
[50] The steaming method was the same as that in Example 2, except that the pressure, temperature and time of steaming were different. As a result, the wine-processed Polygonatum sibirifum had a more obvious partially burnt smell, as shown in Table 5.
[51] Table 5 The effect of steaming pressure and temperature on the color of wine-processed Polygonatum sibirifum
[52]
streaming streaming streaming result pressure temperature time (h)
(MPa) (°C)
wine-processed 0.10 110 4.5 the wine-processed Polygonatum Polygonatum sibirifum sibirifum in had an obvious burnt Example 1 smell
wine-processed 0.12 120 3.5 the wine-processed Polygonatum Polygonatum sibirifum sibirifum in had a burnt smell Example 1
wine-processed 0.12 120 4 the wine-processed Polygonatum Polygonatum sibirifum sibirifum in had a burnt smell Example 1
[53] From the results of Examples 2-3 and Comparative Example 2, it can be seen that when the steaming pressure is 0.10-0.11MPa, the steaming temperature is 110-115C, and the steaming time is 3-4h, the wine-processed Polygonatum sibirifum meets the standards of Chinese Pharmacopoeia. Changing the steaming pressure and temperature, the wine-processed Polygonatum sibirifum has a burnt smell and does not meet the standards of Chinese Pharmacopoeia.
[54] Example 4
[55] 10 parts of streamed wine-processed Polygonatum sibirifum in Example 3 were taken, 5 parts of which after cooled were cut into 2mm pieces with a spatula at 50C, spread with a thickness of 4cm and dried for 20h, the other 5 parts after cooled were cut into 2mm pieces with a spatula at 500 C, spread with a thickness of 4cm and dried for 24 h. The water content of dried wine-processed Polygonatum sibirifum was determined to not exceed 15%, which meets to the standards of Chinese Pharmacopoeia.
[56] The Polygonatum sibiricum polysaccharides of the dried wine-processed Polygonatum sibirifum in Example 4 was determined based on anhydrous glucose, the results are all greater than 4.0%, which meet the standards of Chinese Pharmacopoeia.
[57] It can be seen from the above embodiments that the wine-processed Polygonatum sibirifum by the processing method of the present disclosure meets the standards of the Chinese Pharmacopoeia.
[58] The above are only the preferred embodiments of the present disclosure. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present disclosure, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present disclosure.
Claims (5)
1. A processing method of wine-processed Polygonatum sibirifum, wherein comprising: mixing Polygonatum sibirifum, Chinese rice wine and water for covered moistening to obtain moist Polygonatum sibirifum; subjecting the moist Polygonatum sibirifum to steaming for 3-4 h to obtain steamed Polygonatum sibirifum; cutting and drying the steamed Polygonatum sibirifum after being left to cool to obtain wine-processed Polygonatum sibirifum.
2. The processing method according to claim 1, wherein the steaming temperature is 110-115 °C.
3. The processing method according to claim 1, wherein the thickness of the cut is 2-4 mm;
wherein the drying temperature is 40-60 °C;
wherein the drying time is 20-24 h;
wherein the mass ratio of Polygonatum sibirifum, Chinese rice wine and water is (50-100):(10-20):(5-10).
4. The processing method according to claim 1, wherein before mixing Polygonatum sibirifum, Chinese rice wine and water for covered moistening, it further comprises washing with water and spreading out to dry.
5. The processing method according to claim 4, wherein the number of times of washing with water is 2 times, and the time of washing with water is 5-10 min/ time;
wherein the time of spreading out to dry is less than or equal to lh.
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