CN106913585B - Black-bone chicken powder and preparation method and compound preparation thereof - Google Patents
Black-bone chicken powder and preparation method and compound preparation thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Animal Behavior & Ethology (AREA)
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Abstract
A black-bone chicken powder, a preparation method and a compound preparation thereof relate to the technical processing field of traditional Chinese medicine. A preparation method of black-bone chicken powder comprises the following steps: freezing fresh black-bone chicken raw material at-25 to-15 ℃ for agglomeration; then drying under the pressure of 17-20Pa and at the temperature of 40-55 ℃ until the water content of the black-bone chicken raw material is below 5%; then, the resultant is pulverized. A black-bone chicken powder is prepared by the above preparation method. A compound preparation comprises the black-bone chicken powder. The preparation method has the advantages of short time and high utilization rate of raw materials, and the medicinal components of the black-bone chicken powder obtained by the method are completely retained, thereby greatly improving the production efficiency and the product quality.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine processing, and particularly relates to black-bone chicken powder, a preparation method thereof and a compound preparation.
Background
The black-bone chicken, also called black-bone chicken, medicated chicken, chorionic chicken, Taihe chicken, Wushan chicken, black-foot chicken, pine hair chicken, etc. belong to pheasants, are special products in Taihe county and Jiangxi province, and are famous in the world due to the ten characteristics of cluster crown, tassel head, green ear, beard, silk hair, hair foot, five claws, black skin, black meat and black bone, and extremely high nutritive value and medicinal value.
The national standard GB/T21004-2007 geographical indication products of Thai and Black-bone chickens are officially issued in 6 months in 2007 and implemented from 1 day 12. In Chinese medical dictionary and Shihai, Taihe and Wugu chicken are both valuable medical varieties in China and have the function of treating diseases by using as medicine; the Chinese medicinal animal journal also describes: taihe black-bone chicken has the functions of nourishing liver and kidney, replenishing qi and blood and clearing deficiency heat, and is mainly used for treating spermatorrhea, chronic diarrhea and dysentery, diabetes, leucorrhea with reddish discharge, bone steaming and internal heat, and the like. At present, the black-bone chicken white phoenix pills produced by using Taihe black-bone chicken as raw materials are sold in the market, are evergreen, and the proved recipe and curative effect of Taihe black-bone chicken are more revered by the medical field.
In the past, the black-bone chicken is mainly researched to be made into black-bone chicken powder or black-bone chicken paste after being cooked for food, so that the application of raw materials is limited.
Disclosure of Invention
The first purpose of the invention is to provide a preparation method of black-bone chicken powder, which is simple, saves the process cost, has high utilization rate of black-bone chicken and completely retains the medicinal components.
The second purpose of the invention is to provide the black-bone chicken powder which is prepared by the method and has high melanin content.
The third purpose of the invention is to provide a compound preparation, which comprises the black-bone chicken powder.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The invention provides a preparation method of black-bone chicken powder, which comprises the following steps: freezing fresh black-bone chicken raw material at-25 to-15 ℃ for agglomeration; then drying under the pressure of 17-20Pa and at the temperature of 40-55 ℃ until the water content of the black-bone chicken raw material is below 5%; then, the resultant is pulverized.
The invention provides black-bone chicken powder which is prepared by the preparation method.
The invention provides a compound preparation, which comprises the black-bone chicken powder.
The black-bone chicken powder, the preparation method thereof and the compound preparation provided by the invention have the beneficial effects that:
1. the fresh black-bone chicken is used as a raw material, so that the medicinal effective component content is high and the fresh black-bone chicken is easy to separate out, and meanwhile, the fresh black-bone chicken is beneficial to processing, and the process flow is reduced.
2. Directly freezing fresh black-bone chicken at-25 to-15 ℃, and compared with the traditional method of cooking or enzymolysis, the method does not damage the effective components in the black-bone chicken, such as a large amount of substances such as protein and the like; meanwhile, other impurities can not be introduced; and (3) carrying out sublimation drying after freezing, and drying at the pressure of 17-20Pa and the temperature of 40-55 ℃ until the water content of the black-bone chicken raw material is below 5%, so that the freeze-dried black-bone chicken can be quickly and effectively crushed, and the utilization rate of the raw material is improved.
3. The preparation method has the advantages of short whole process flow and controllable parameters, and the prepared black-bone chicken powder has completely retained effective components.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The black-bone chicken powder, the preparation method thereof and the compound preparation of the embodiment of the invention are specifically explained below.
The preparation method of the black-bone chicken powder provided by the embodiment of the invention is characterized in that fresh black-bone chicken raw materials are frozen and agglomerated at the temperature of-25 ℃ to-15 ℃, and then dried under the pressure of 17-20Pa and the temperature of 40-55 ℃ to ensure that the moisture of the materials is below 5%.
It should be noted that, in this embodiment, the fresh black-bone chicken is a black-bone chicken which is not boiled or enzymolyzed without feather shortly after slaughtering. The fresh black-bone chicken has high content of medicinal effective components and is easy to separate out, and meanwhile, the fresh black-bone chicken is beneficial to processing, and the process flow is reduced.
Further, fresh, viscera-free black-bone chickens were selected.
Preferably, Taihe and black-bone chickens are selected.
In this example, "caking" means that the black-bone chicken raw material was completely frozen at a temperature of-25 ℃ to-15 ℃.
Directly freezing and agglomerating fresh black-bone chicken at-25 to-15 ℃, and compared with the traditional method of cooking or carrying out enzymolysis, the method does not damage the effective components in the black-bone chicken, such as a large amount of substances such as protein and the like; meanwhile, other impurities can not be introduced; after freezing, carrying out sublimation drying at the pressure of 17-20Pa and the temperature of 40-55 ℃ until the moisture of the raw materials is below 5%, so that the freeze-dried black-bone chicken can be quickly and effectively crushed, and the utilization rate of the raw materials is improved.
It should be noted that if the fresh and alive black-bone chicken is directly utilized, the method also comprises the step of killing; preferably, the hair, blood and internal organs of the black-bone chicken are mainly removed. Further, hair of black-bone chicken is removed by blanching, and depilation is performed at 80-90 deg.C. At this temperature, depilation can be performed rapidly without destroying the active ingredients of the black-bone chicken, and in other embodiments, a black-bone chicken containing viscera can be selected.
Preferably, in order to improve the utilization rate of the black-bone chicken, the black-bone chicken is made of slurry or powder, and the particle size of the slurry and the powder is less than 10 μm; preferably, the black-bone chicken raw material is a slurry formed by grinding.
Furthermore, the thickness of the black-bone chicken raw material with the particle size of less than 10 mu m is controlled to be 8-10 mm in the freezing and drying process, and the thickness refers to the thickness of the black-bone chicken raw material after being stacked or tiled in the freezing and drying process. That is, the silky fowl material having a particle size of 10 μm or less is frozen and dried while maintaining a bulk thickness of 8 to 10 mm. Under this thickness scope, can make the material freeze-dry fully, improve freeze-drying efficiency simultaneously, practice thrift the technology cost.
Preferably, the black-bone chicken material with the grain diameter of less than 10 μm is frozen at-25 to-15 ℃ for 1.5 to 2.5 hours while keeping the stacking thickness of the black-bone chicken material at 8 to 10 mm. On one hand, the black-bone chicken raw material is completely frozen at the temperature of minus 25 ℃ to minus 15 ℃ in combination with 1.5 to 2.5 hours, and on the other hand, the process cost can be saved within the time range.
Pulverizing the lyophilized material, preferably to obtain gallus Domesticus powder with particle size of 60-80 mesh.
And finally, packaging and storing the black-bone chicken powder in time.
The preparation method is simple, the preparation time is short, the utilization rate of the black-bone chicken raw material is high, the medicinal components of the prepared black-bone chicken powder are completely reserved, and the production efficiency and the product quality are greatly improved.
The embodiment of the invention provides black-bone chicken powder which is prepared by the method, has completely reserved effective components and high melanin content, and can be directly used as traditional Chinese medicine decoction pieces. Preferably, the black-bone chicken powder has melanin content of above 1.5 mg/g.
The embodiment of the invention also provides a compound preparation which comprises the black-bone chicken powder. The compound preparation can be food, medicine or health product. Because the black-bone chicken powder has high melanin content, the compound preparation can be a common gynecological good prescription ' black-bone chicken Baifeng pill ' with the effects of tonifying qi and blood, regulating menstruation and stopping leukorrhagia, a compound preparation for treating Parkinson's disease, resisting depression, delaying senility and the like.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) selecting fresh unhaired black-bone chicken;
(2) freeze-drying:
firstly, freezing: freezing gallus Domesticus at-15 deg.C for 5 hr;
and (3) re-sublimation: drying the frozen black-bone chicken under 17Pa, and heating at 40 deg.C until the water content is less than 5%;
(3) crushing: pulverizing the lyophilized black-bone chicken.
A black-bone chicken powder is prepared by the above method.
Example 2
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) selecting fresh black-bone chicken without hair, blood and internal organs;
(2) freeze-drying:
firstly, freezing: freezing gallus Domesticus at-20 deg.C for 2.5 hr;
and (3) re-sublimation: drying the frozen black-bone chicken under 18Pa, and heating at 45 deg.C until the water content is less than 5%;
(3) crushing: pulverizing the lyophilized black-bone chicken, and sieving with 60 mesh sieve.
A black-bone chicken powder is prepared by the above method.
Example 3
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) selecting fresh Taihe black-bone chicken without hair, blood and internal organs;
(2) grinding Taihe black-bone chicken into pulp and crushing the pulp into materials with the particle size of less than 10 mu m;
(3) freeze-drying:
firstly, freezing: freezing black-bone chicken material at-25 deg.C for 5 hr;
and (3) re-sublimation: drying the frozen black-bone chicken material under the pressure of 20Pa, and heating the material to 50 ℃ until the moisture of the material is within 5%;
(4) crushing: micronizing the lyophilized black-bone chicken material, and sieving with 80 mesh sieve.
A black-bone chicken powder is prepared by the above method.
Example 4
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) selecting fresh Taihe black-bone chicken without hair, blood and internal organs;
(2) grinding Taihe black-bone chicken into pulp and crushing the pulp into materials with the particle size of less than 10 mu m;
(3) freeze-drying:
firstly, freezing: controlling the stacking thickness of the black-bone chicken material to be 8-10 mm, and freezing for 1.8h at the temperature of-25 ℃;
and (3) re-sublimation: drying the frozen black-bone chicken material under the pressure of 20Pa, and heating at 40 deg.C until the water content of the material is within 5%;
(4) crushing: pulverizing the lyophilized black-bone chicken material, and sieving with 70 mesh sieve.
A black-bone chicken powder is prepared by the above method.
Example 5
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) checking and accepting the raw material chicken breeds: taihe black-bone chicken;
(2) slaughtering;
(3) unhairing, blood and internal organs: the temperature of the blanching water is 90 ℃ and the time is 5 min;
(4) crushing: mincing with bone and meat crusher;
(5) grinding: controlling the particle size of black-bone chicken raw material below l0 μm, grinding, and mixing to obtain black-bone chicken material;
(6) freeze-drying:
firstly, freezing: controlling the stacking thickness of the black-bone chicken material with the granularity of less than 10 mu m within 8-10 mm, and freezing for 2h at-15 ℃;
and (3) re-sublimation: controlling the stacking thickness of the freeze-dried material within 8-10 mm, drying at a pressure of 20Pa and a heating plate temperature of 55 ℃, and drying until the moisture of the material is within 5%;
(7) crushing: crushing the freeze-dried black-bone chicken material, and sieving the crushed material with a 60-mesh sieve;
(8) packaging and finishing: and (5) timely carrying out vacuum nitrogen-filled packaging, sealing and storing in a warehouse.
A black-bone chicken powder is prepared by the above method, wherein the content of melanin is 1.68mg/g by UV detection (see test example 1 for specific method and test parameters).
Example 6
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) checking and accepting the raw material chicken breeds: taihe black-bone chicken;
(2) slaughtering;
(3) unhairing, blood and internal organs: the temperature of the blanching water is 90 ℃ and the time is 5 min;
(4) crushing: mincing with bone and meat crusher;
(5) grinding: controlling the particle size below l0 μm, and grinding the step (4);
(6) uniformly mixing: uniformly mixing the meat pulp obtained in the step (5) to obtain a material;
(7) freeze-drying the mixture, and then performing freeze-drying,
firstly, freezing: controlling the thickness of the material to be 8-10 mm, and freezing for 2 hours at the temperature of-20 ℃;
and (3) re-sublimation: controlling the thickness of the material to be 8-10 mm, the pressure during drying to be 20Pa, the temperature of a heating plate to be 45 ℃, and drying until the moisture of the material is controlled within 5%;
(8) crushing: pulverizing the lyophilized black-bone chicken material, and sieving with 70 mesh sieve.
(9) Packaging and finishing: and (5) timely carrying out vacuum nitrogen-filled packaging, sealing and storing in a warehouse.
A black-bone chicken powder is prepared by the above method, wherein the content of melanin is 1.72mg/g by UV detection (see test example 1 for specific method and test parameters).
Example 7
The embodiment provides black-bone chicken powder and a preparation method thereof, wherein the black-bone chicken powder comprises the following steps:
(1) checking and accepting the raw material chicken breeds: taihe black-bone chicken;
(2) slaughtering;
(3) unhairing, blood and internal organs: the temperature of the blanching water is 90 ℃ and the time is 5 min;
(4) crushing: mincing with bone and meat crusher;
(5) grinding: controlling the particle size below l0 μm, and grinding the step (4);
(6) uniformly mixing: uniformly mixing the meat pulp obtained in the step (5) to obtain a material;
(7) freeze-drying:
firstly, freezing: controlling the material stacking thickness to be 8-10 mm, and freezing for 2 hours at the temperature of minus 25 ℃;
and (3) re-sublimation: controlling the material stacking thickness to be 8-10 mm, the pressure to be 17Pa during drying, the temperature to be 40 ℃, and drying until the moisture of the material is controlled within 5%;
(8) crushing: crushing and refining the freeze-dried black-bone chicken material to obtain powdery meat powder with uniform quality, and sieving the powdery meat powder with a 60-mesh sieve;
(9) packaging and finishing: and (5) timely carrying out vacuum nitrogen-filled packaging, sealing and storing in a warehouse.
A black-bone chicken powder is prepared by the above method, wherein the content of melanin is 1.71mg/g by UV detection (see test example 1 for specific method and test parameters).
Test example 1UV detection of melanin content in silky fowl powder
Preparation of control: the melanin control was dried at 60 ℃ under reduced pressure to constant weight, precisely weighed to 50.08mg, dissolved in absolute ethanol and made to 100mL to give a control solution (0.5018 mg melanin control per lmL). Precisely sucking control solutions lmL, 2mL, 3mL, 4mL, 5mL and 6mL, respectively placing in 25mL measuring bottles, adding ethanol to the scale, and shaking.
Preparation of a sample: 2.0g of the black-bone chicken powder provided by the embodiment is precisely weighed, 4ml of phosphate buffer solution is added, 0.02% of papain and 1 drop of 1mg/ml of pancreatin are sequentially added, enzymolysis is carried out for 3h at the temperature of 60 ℃, centrifugation is carried out, and the supernatant is discarded to obtain a precipitate. Washing the precipitate with anhydrous ethanol and ultrapure water for 5 times respectively, centrifuging, and air drying. Dissolving the dried sample in NaOH solution (pH10), and performing water bath at 100 deg.C for 60min to obtain sample solution.
After blank calibration of the reagent, the absorbance was measured at 500nm and the melanin content of the sample was calculated. Taking the concentration C (mg/mL) of the melanin reference substance solution as an abscissa and the absorbance A as an ordinate, drawing a standard curve to obtain a linear regression equation: a is 7.586C + 0.0009, r is 0.9996, n is 6, and the linear range is 0.02-0.12 mg/mL.
In conclusion, the black-bone chicken powder, the preparation method and the compound preparation thereof provided by the embodiment of the invention have the advantages of simple method, high utilization rate of raw materials, complete retention of medicinal components of the obtained black-bone chicken powder, and great improvement of production efficiency and product quality. In addition, the compound preparation contains black-bone chicken powder with higher melanin content, thereby greatly improving the curative effect of the compound preparation.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (8)
1. A preparation method of black-bone chicken powder is characterized by comprising the following steps:
freezing fresh black-bone chicken raw material at-25 to-15 ℃ for agglomeration; then drying under the pressure of 17-20Pa and at the temperature of 40-55 ℃ until the water content of the black-bone chicken raw material is below 5%; then crushing is carried out; the black-bone chicken raw material is slurry or powder, and the particle size of particles in the slurry and the powder is less than 10 mu m; when freezing and drying are carried out, the stacking thickness of the black-bone chicken raw material with the particle size of less than 10 mu m is kept between 8 and 10 mm; the time for freezing the black-bone chicken raw material is 1.5-2.5 h.
2. The method for preparing black-bone chicken powder according to claim 1, wherein the black-bone chicken raw material is a slurry formed by grinding.
3. The method for preparing black-bone chicken powder according to claim 1, wherein the black-bone chicken is a viscera-free black-bone chicken.
4. The method for preparing black-bone chicken powder according to claim 1, wherein the black-bone chicken is Taihe black-bone chicken.
5. A black-bone chicken powder characterized by being prepared by the method for preparing black-bone chicken powder according to any one of claims 1 to 4.
6. The black-bone chicken powder of claim 5, wherein the black-bone chicken powder has a melanin content of 1.5mg/g or more.
7. The black-bone chicken powder of claim 5, wherein the particle size of the black-bone chicken powder is 60-80 meshes.
8. A compound preparation, which is characterized by comprising the silky fowl powder of claim 5 and is used for Parkinson's disease and/or anti-depression.
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| CN201710129877.4A CN106913585B (en) | 2017-03-07 | 2017-03-07 | Black-bone chicken powder and preparation method and compound preparation thereof |
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| CN201710129877.4A CN106913585B (en) | 2017-03-07 | 2017-03-07 | Black-bone chicken powder and preparation method and compound preparation thereof |
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| CN106913585A CN106913585A (en) | 2017-07-04 |
| CN106913585B true CN106913585B (en) | 2020-05-15 |
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