CN107156806A - The preparation method of red sage root yeast powder - Google Patents
The preparation method of red sage root yeast powder Download PDFInfo
- Publication number
- CN107156806A CN107156806A CN201710204720.3A CN201710204720A CN107156806A CN 107156806 A CN107156806 A CN 107156806A CN 201710204720 A CN201710204720 A CN 201710204720A CN 107156806 A CN107156806 A CN 107156806A
- Authority
- CN
- China
- Prior art keywords
- red sage
- sage root
- yeast powder
- preparation
- rhizome
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation method of red sage root yeast powder, belong to health food processing technique field.Described preparation method is that, using red sage root rhizome as raw material, through screening, cleaning, soak, steam, crush, ferment, dry, Titian is processed.The preparation method of the present invention is simple and easy to apply, it is easily achieved industrialization, green non-pollution, obtained red sage root yeast powder mouthfeel is excellent, can speed up the oxidation of enzyme after yeast powder, fermentation by adding, so as to improve the mouthfeel of danshen powder, by strictly controlling each process and its parameter in process so that the red sage root yeast powder finally processed is easier to be absorbed by people, meets popular taste.
Description
Technical field
The present invention relates to a kind of preparation method of red sage root yeast powder, belong to health food processing technique field.
Background technology
The red sage root also known as red ginseng, radix salviae miltiorrhizae, red root etc., belong to dicotyledon Labiatae, dry root and rhizome, main product Yushan Hill
The ground such as east, Anhui, Henan, Shaanxi.The traditional Chinese medical science thinks, its bitter cold nature, with invigorate blood circulation, stasis-dispelling and pain-killing, relieving restlessness that clears away heart-fire, cool
Blood disappear carbuncle etc. effect, it is adaptable to blood stasis, blood-head, blood stasis and heat or blood-head and the stasis of blood caused by various illnesss, with following effect：
(1) cardiac stimulant：Strengthen myocardial contractive power, improve cardiac function, do not increase myocardial oxygen consumption；
(2) to blood vessel function：Coronary artery is expanded, increases myocardial blood flow, peripheral vascular, blood flow increase is expanded；Cerebral blood flow (CBF)
Decline；Antithrombus formation, improves plasmin activity；Extend bleeding and cotting time；Suppress platelet aggregation (to improve in blood platelet
CAMP levels suppress TXA2 synthesis)；Improve hemorheological properties (blood viscosity reduction, erythrocyte electrophoretic time shorten), improve
Microcirculation；
(3) reparation and regeneration of promotion organization：Necrotic myocardium is removed fast；Fibroblast differentiation, collagenous fibres formation compared with
Substantially；Granulation formation comparative maturity, local extravasated blood mitigates, blood circulation improves, and healing time shortens, and suppresses hyperplasia, right
The fibroblast of hyperplasia has inhibitory action；
(4) liver protection, improves liver microcirculation：Contain Cryptotanshinone, dihydrotanshinone in antibacterial red sage formulation, to external Portugal
Grape coccus, Escherichia coli, denaturation bacillus have inhibitory action.
The content of the invention
It is an object of the invention to provide a kind of preparation method of red sage root yeast powder, the red sage root sold on the market at present is solved
The problem of mouthfeel that powder is present is poor, can speed up the oxidation of enzyme, so that the danshen powder mouthfeel prepared is obtained after fermentation
To being obviously improved, sweet tasty, meeting the active ingredient in popular taste, red sage root rhizome can also be easier to be absorbed by people.
The preparation method of red sage root yeast powder of the present invention, comprises the following steps：
(1) feedstock capture
The clean red sage root rhizome of collection, removes hair root, chooses the rhizome without pityriasis simplex, without rotten a diameter of 0.2-1.0mm；
(2) cleaning and dipping
The rhizome chosen in step (1) is added in bubble washer and cleans 5-10min, is then placed in water and soaks
Steep 2-3h；
(3) steam
Red sage root rhizome after immersion is steamed into 40min with 120-130 DEG C of steam；
(4) fermentation is crushed
Red sage root rhizome after steaming is crushed, and obtains danshen powder, and yeast powder is then added into danshen powder is sent out
Ferment；
(5) Titian is dried
Danshen powder after fermentation is dried, fragrance extracting machine is then fed into, Titian is carried out at 90-100 DEG C, the red sage root is obtained
Yeast powder.
Wherein, preferably technical scheme is as follows：
It is uniformly to be put into the red sage root rhizome after immersion to steam in disk to be steamed described in step (4), with 120-130 DEG C of steaming
Decatize 40min.
Crushing described in step (4) is that the red sage root rhizome after steaming is crushed with wall-broken grinders more than 600 mesh.
In step (4) 0.1g yeast powder is added per kg danshen powders.
Fermentation time is 24h in step (4).
Drying described in step (5) is that the danshen powder after fermentation is uniformly put into drying oven into drying of making thinner, control drying
The temperature of stove is 80 DEG C, must not exceed 80 DEG C.
Drying time is 40-50min, drying to moisture≤8% in step (5).
Beneficial effects of the present invention are as follows：
The preparation method of the present invention is simple and easy to apply, it is easy to accomplish industrialization, green non-pollution, obtained red sage root yeast powder mouthful
Sense is excellent, the oxidation of enzyme is can speed up after yeast powder, fermentation by adding, so as to improve the mouthfeel of danshen powder, by strictly controlling
Each process and its parameter in process processed so that the red sage root yeast powder finally processed is easier to be absorbed by people, accords with
Close popular taste.
Embodiment
The present invention is described further with reference to embodiments.
Embodiment 1
The preparation method of red sage root yeast powder comprises the following steps：
(1) feedstock capture
The clean red sage root rhizome of collection, removes hair root, chooses the rhizome without pityriasis simplex, without rotten a diameter of 0.2mm；
(2) cleaning and dipping
The rhizome chosen in step (1) is added in bubble washer and cleans 5min, is then placed in water and soaks
2h；
(3) steam
Red sage root rhizome after immersion is steamed into 40min with 120 DEG C of steam；
(4) fermentation is crushed
Red sage root rhizome after steaming is crushed with the wall-broken grinder of 600 mesh, obtains danshen powder, then to danshen powder
Middle addition yeast powder is fermented, and 0.1g yeast powder is added per kg danshen powders；
(5) Titian is dried
Danshen powder after fermentation is uniformly put into drying oven drying of making thinner, the temperature for controlling drying oven is 80 DEG C, drying
Time is 40min, dries to moisture≤8%, is then fed into fragrance extracting machine, Titian is carried out at 90 DEG C, obtains red sage root fermentation
Powder.
Embodiment 2
The preparation method of red sage root yeast powder comprises the following steps：
(1) feedstock capture
The clean red sage root rhizome of collection, removes hair root, chooses the rhizome without pityriasis simplex, without rotten a diameter of 0.5mm；
(2) cleaning and dipping
The rhizome chosen in step (1) is added in bubble washer and cleans 8min, is then placed in water and soaks
2.5h；
(3) steam
Red sage root rhizome after immersion is steamed into 45min with 125 DEG C of steam；
(4) fermentation is crushed
Red sage root rhizome after steaming is crushed with the wall-broken grinder of 700 mesh, obtains danshen powder, then to danshen powder
Middle addition yeast powder is fermented, and 0.1g yeast powder is added per kg danshen powders；
(5) Titian is dried
Danshen powder after fermentation is uniformly put into drying oven drying of making thinner, the temperature for controlling drying oven is 80 DEG C, drying
Time is 40min, dries to moisture≤8%, is then fed into fragrance extracting machine, Titian is carried out at 95 DEG C, obtains red sage root fermentation
Powder.
Embodiment 3
The preparation method of red sage root yeast powder comprises the following steps：
(1) feedstock capture
The clean red sage root rhizome of collection, removes hair root, chooses the rhizome without pityriasis simplex, without rotten a diameter of 1.0mm；
(2) cleaning and dipping
The rhizome chosen in step (1) is added in bubble washer and cleans 10min, is then placed in water and soaks
3h；
(3) steam
Red sage root rhizome after immersion is steamed into 40min with 130 DEG C of steam；
(4) fermentation is crushed
Red sage root rhizome after steaming is crushed with the wall-broken grinder of 800 mesh, obtains danshen powder, then to danshen powder
Middle addition yeast powder is fermented, and 0.1g yeast powder is added per kg danshen powders；
(5) Titian is dried
Danshen powder after fermentation is uniformly put into drying oven drying of making thinner, the temperature for controlling drying oven is 80 DEG C, drying
Time is 50min, dries to moisture≤8%, is then fed into fragrance extracting machine, Titian is carried out at 100 DEG C, obtains red sage root fermentation
Powder.
Claims (6)
1. a kind of preparation method of red sage root yeast powder, it is characterised in that：Comprise the following steps：
(1) feedstock capture
The clean red sage root rhizome of collection, removes hair root, chooses the rhizome without pityriasis simplex, without rotten a diameter of 0.2-1.0mm；
(2) cleaning and dipping
The rhizome chosen in step (1) is added in bubble washer and cleans 5-10min, is then placed in water and soaks 2-
3h；
(3) steam
Red sage root rhizome after immersion is steamed into 40min with 120-130 DEG C of steam；
(4) fermentation is crushed
Red sage root rhizome after steaming is crushed, and obtains danshen powder, and yeast powder is then added into danshen powder is fermented；
(5) Titian is dried
Danshen powder after fermentation is dried, fragrance extracting machine is then fed into, Titian is carried out at 90-100 DEG C, red sage root fermentation is obtained
Powder.
2. the preparation method of red sage root yeast powder according to claim 1, it is characterised in that：Being crushed described in step (4) is
Red sage root rhizome after steaming is crushed with wall-broken grinders more than 600 mesh.
3. the preparation method of red sage root yeast powder according to claim 1, it is characterised in that：Per kg danshen powders in step (4)
Add 0.1g yeast powder.
4. the preparation method of red sage root yeast powder according to claim 1, it is characterised in that：Fermentation time is in step (4)
24h。
5. the preparation method of red sage root yeast powder according to claim 1, it is characterised in that：Being dried described in step (5) is
Danshen powder after fermentation is uniformly put into drying oven drying of making thinner, the temperature for controlling drying oven is 80 DEG C.
6. the preparation method of red sage root yeast powder according to claim 1, it is characterised in that：Drying time is in step (5)
40-50min, drying to moisture≤8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710204720.3A CN107156806A (en) | 2017-03-30 | 2017-03-30 | The preparation method of red sage root yeast powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710204720.3A CN107156806A (en) | 2017-03-30 | 2017-03-30 | The preparation method of red sage root yeast powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156806A true CN107156806A (en) | 2017-09-15 |
Family
ID=59849050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710204720.3A Pending CN107156806A (en) | 2017-03-30 | 2017-03-30 | The preparation method of red sage root yeast powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156806A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112121121A (en) * | 2020-09-20 | 2020-12-25 | 湖州盛明生物科技有限公司 | Salvia miltiorrhiza fermentation concentrated solution |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104003866A (en) * | 2013-12-20 | 2014-08-27 | 湖北文理学院 | Producing method for extracting tanshinol through combining ultra-refining with solid-state fermentation |
-
2017
- 2017-03-30 CN CN201710204720.3A patent/CN107156806A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104003866A (en) * | 2013-12-20 | 2014-08-27 | 湖北文理学院 | Producing method for extracting tanshinol through combining ultra-refining with solid-state fermentation |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112121121A (en) * | 2020-09-20 | 2020-12-25 | 湖州盛明生物科技有限公司 | Salvia miltiorrhiza fermentation concentrated solution |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504022A (en) | Dried tofu with soybeans as main ingredients | |
| CN102246881A (en) | Method for preparing preserved fruits | |
| CN103250839B (en) | Manufacturing process of water fennel green tea | |
| CN102106422B (en) | Method for preparing murraya paniculata tea | |
| CN104171060A (en) | Process for making green tea | |
| CN107960490A (en) | A kind of natural fruity black tea processing method | |
| CN103535703A (en) | Dehydrated needle mushrooms and preparation method thereof | |
| CN109602609A (en) | A kind of rhizoma polygonati kneading device and rhizoma polygonati take advantage of fresh integral processing method | |
| CN107156806A (en) | The preparation method of red sage root yeast powder | |
| CN104940260A (en) | Method for rapidly drying fresh whole angelica roots | |
| CN104940271A (en) | Manufacture method of cornus officinalis decoction pieces | |
| CN109999081A (en) | A kind of lotus leaf processing procedure and its production equipment | |
| CN107125380A (en) | The preparation method of red sage root tea | |
| CN106857995A (en) | The preparation method of salvia root leaf tea | |
| CN108142590A (en) | A kind of black tea processing method | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN104523957A (en) | Preparation process of vinegar fructus schisandra chinensis | |
| CN107594762A (en) | A kind of processing method for preventing and treating beriberi insoles | |
| CN103142703A (en) | Anti-mildew processing process of fructus forsythiae | |
| CN106820114A (en) | Nourishing the stomach instant powder and preparation method thereof | |
| CN106119059A (en) | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar | |
| CN105495313A (en) | Instant porridge for treating acne and preparation method thereof | |
| CN103637302A (en) | Nutritious rose beverage and making method thereof | |
| CN107927268A (en) | A kind of preparation method of high-quality slender joss stick folium mori black tea | |
| CN103285037B (en) | A kind of preparation method of giving birth to Carapax Et Plastrum Testudinis decoction pieces |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170915 |