CN107279653A - A kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice - Google Patents
A kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice Download PDFInfo
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- CN107279653A CN107279653A CN201710529747.XA CN201710529747A CN107279653A CN 107279653 A CN107279653 A CN 107279653A CN 201710529747 A CN201710529747 A CN 201710529747A CN 107279653 A CN107279653 A CN 107279653A
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- japanese premna
- premna herb
- leaf
- herb leaf
- temperature
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- 241000131771 Premna Species 0.000 title claims abstract description 65
- 239000003814 drug Substances 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000007493 shaping process Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010009 beating Methods 0.000 claims abstract description 5
- 238000005469 granulation Methods 0.000 claims abstract description 5
- 230000003179 granulation Effects 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 239000011812 mixed powder Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000443 aerosol Substances 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241000205585 Aquilegia canadensis Species 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 241001453796 Nephrolepis cordifolia Species 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 244000061508 Eriobotrya japonica Species 0.000 claims description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 241001337998 Machilus Species 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 229910052711 selenium Inorganic materials 0.000 claims description 2
- 239000011669 selenium Substances 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008961 swelling Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 description 3
- 241000427159 Achyranthes Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 241000233838 Commelina Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000192656 Nostoc Species 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice, Japanese Premna Herb leaf medicine materical crude slice uses Japanese Premna Herb leaf for major ingredient, pre-processed using Japanese Premna Herb leaf, compound ferment treatment, homogeneous, pneumatic conveying drying, allotment, the soft granulation of system, tabletting is dried, shaping packaging and other steps are made, the medicine materical crude slice produced using this method, the nutriment of Japanese Premna Herb leaf can be sufficiently reserved, pass through steam beating twice, the astringent taste in raw material can be removed, improve the mouthfeel of finished product medicine materical crude slice, compound ferment treatment, fully separate out the active component in raw material, improve the utilization ratio of raw material, there is finished product Japanese Premna Herb leaf medicine materical crude slice clearing heat and detoxicating, calm the nerves cough-relieving, the effects such as swelling and pain relieving.
Description
Technical field
The present invention relates to a kind of processing method of medicine materical crude slice, more particularly, to a kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice.
Background technology
Japanese Premna Herb, is the perennial machaka of Verenaceae Premna, and the ground such as China East China, south China and southwest has point
Cloth, wild resource very abundant.Japanese Premna Herb leaf contains abundant pectin, protein, cellulose and peroxidase, wherein natural fruit
Glue content is up to 30% ~ 40%.Since history, the bean curd among the people for just having its tender leaf of collection and spray that green glue is made.Because its contain compared with
Many chlorophyll and vitamin C, also containing abundant mineral element calcium, potassium etc., with clearing heat and detoxicating, the effects such as swelling and pain relieving,
Japanese Premna Herb institute heat content is very low simultaneously, and recent year has been developed fat-reducing bean curd, is a kind of high health food of medical value.
At present, the medical value of Japanese Premna Herb is high, but deep processed product is less, is processed into Japanese Premna Herb leaf medicine materical crude slice, and the conjunction to Japanese Premna Herb raw material can be achieved
Reason is utilized, and improves its health value.
The content of the invention
It is an object of the invention to provide a kind of nutriment equilibrium, delicious taste, the Japanese Premna Herb leaf medicine materical crude slice of instant plus
Work technique, this method can improve the utilization ratio and nutritive value of Japanese Premna Herb leaf.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice, it is characterised in that described processing technology uses following steps：
1., Japanese Premna Herb leaf is pre-processed：Take no disease and pests harm, the Japanese Premna Herb leaf of fresh mature, to be aided with tuber fern young stem and leaf, green tea, tomentose machilus leaf or root tender
Leaf, honeysuckle, drain after cleaning, and take 8kg Japanese Premna Herb young stem and leaf, 3kg tuber fern young stem and leaf, 2.5kg green tea, 1.8kg open country
The honeysuckle of loquat tender leaf and 1kg, cuts the careless section of mixing of 0.3cm length after cleaning, will mix careless section in vapor (steam) temperature is 137 DEG C
Shi Jinhang finishes, and fixation time is 8s, and fixing terminates to add 0.5kg salt in the backward careless section of 10kg mixing, and mix is uniform, quiet
Put and carry out steam beating after 60min under the conditions of 130 DEG C, fixation time is 15s, the careless section of 10kg mixing after the backward fixing of cooling
Middle addition 30kg concentration is 10% sodium ascorbate solution, is beaten, is processed into Japanese Premna Herb leaf slurries；
2., it is combined ferment treatment：0.01kg pectase, 0.007kg cellulase, temperature is added into 10kg Japanese Premna Herb leaf slurries
After the completion of 42 DEG C of control, time control 4h, enzymolysis, the Japanese Premna Herb leaf slurries after enzymolysis are sterilized through superhigh temperature disinfecting machine, enter material temperature
136 DEG C of degree, 54 DEG C of drop temperature；
3., homogeneous：By the Japanese Premna Herb leaf homogeneous slurry processing after ferment treatment, temperature is 78 DEG C, using double-stage homogenization, one-level homogeneous pressure
Power is 37Mpa, double-stage homogenization pressure 9Mpa；
4., pneumatic conveying drying：By the mixed liquor after homogeneous under the conditions of -18 DEG C, freeze 10 hours, then press 12kg/ in useful load
m2, operating pressure 65Pa, parsing pressure 32Pa, dry under conditions of temperature 50 C, compound is made, by compound using at a high speed
Comminuting method is crushed, and granularity is 125 μm, and raw material powder is made；
5., allocate：Add into 10kg raw material powder 3.5kg xylosic alcohol powder, 2kg maltose, 2kg walnut meat powder, 1kg
Radix polygonati officinalis powder, 0.9kg maltodextrin, 0.8kg wolfberry juice, 0.5kg lantern fruit juice, 0.5kg blueberry juice, 0.5kg mulberry
Shen juice, 0.3kg konjac glucomannan, 0.3kg gelatin mixing, and stir, mixed powder is made；
6. soft granulation, is made：Mixed powder is sent into sealed compartment aerosol by conveyer belt to soften, the dense of 6kg is added into 10kg mixed powders
The selenium-rich aqueous solution spent for 13% carries out aerosol softening, is suppressed after mixed powder softening, and thickness is to be cut after 0.4cm, compacting
Piece, a diameter of 1.2cm of cutting disk；
7., dry：The good disk of cutting is put into baking oven to be toasted, dried twice, 4h is dried for the first time, temperature 60 C is quiet
Put 3h to ease back, make moisture redistribution uniform, second of dry 6h, 48 DEG C of temperature, drying to moisture is 3.5%, and corruption is made
Slave girl's leaf medicine materical crude slice；
8., shaping is packed：By Japanese Premna Herb leaf medicine materical crude slice shaping, packed after shaping using food-grade packaging material, test package is
It is no qualified, preserved under normal temperature.
Beneficial effect：The medicine materical crude slice produced using this method, can be sufficiently reserved the nutriment of Japanese Premna Herb leaf, by steaming twice
Vapour finishes, and can remove the astringent taste in raw material, improve the mouthfeel of finished product medicine materical crude slice, is combined ferment treatment, fully separates out in raw material
Active component, improves the utilization ratio of raw material, finished product Japanese Premna Herb leaf medicine materical crude slice is had clearing heat and detoxicating, cough-relieving of calming the nerves, swelling and pain relieving
The effects such as.
Embodiment
Embodiment one：
A kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice, it is characterised in that described processing technology uses following steps：
1., Japanese Premna Herb leaf is pre-processed：No disease and pests harm, the Japanese Premna Herb leaf of fresh mature are taken, Japanese Premna Herb leaf is cut to the Japanese Premna Herb of 1cm length after cleaning
Leaf section, Japanese Premna Herb leaf section is finished when vapor (steam) temperature is 130 DEG C, fixation time is 6s, fixing terminates backward 10kg Japanese Premna Herbs
0.6kg salt is added in leaf section, mix is uniform, and steam beating, fixation time are carried out under the conditions of 125 DEG C after standing 40min
For 8s, the sodium ascorbate solution that 20kg concentration is 15% is added in the 10kg Japanese Premna Herbs leaf section after the backward fixing of cooling, is beaten
Slurry, is processed into Japanese Premna Herb leaf slurries；
2., it is combined ferment treatment：0.007kg pectase, 0.006kg cellulase, temperature are added into 10kg Japanese Premna Herb leaf slurries
After the completion of 55 DEG C of degree control, time control 1.5h, enzymolysis, the Japanese Premna Herb leaf slurries after enzymolysis are sterilized through superhigh temperature disinfecting machine, entered
135 DEG C of material temperature degree, 50 DEG C of drop temperature；
3., homogeneous：By the Japanese Premna Herb leaf homogeneous slurry processing after ferment treatment, temperature is 70 DEG C, and homogenization pressure is 45Mpa, repeats equal
Matter 2 times；
4., pneumatic conveying drying：By the Japanese Premna Herb leaf slurries after homogeneous under the conditions of -15 DEG C, 8h is freezed, then 12kg/ is pressed in useful load
m2, operating pressure 60Pa, parsing pressure 30Pa, dry under conditions of temperature 50 C, compound is made, by compound using at a high speed
Comminuting method is crushed, and granularity is 125 μm, and raw material powder is made；
5., allocate：Added into 10kg raw material powder 2.5kg nostoc powder, 1.5kg xylitol, 1.2kg radix polygonati officinalis powder,
The carragheen mixing of 0.6kg dextrin, 0.2kg, and stir, mixed powder is made；
6. soft granulation, is made：Mixed powder is sent into sealed compartment aerosol by conveyer belt to soften, the dense of 5kg is added into 10kg mixed powders
Spend and carry out aerosol softening for 32% honey aqueous solution；
7., tabletting, drying：Mixed powder after softening is suppressed, thickness is pressed into for 0.4cm, a diameter of 1.2cm circle
Tablet, round sheet thing is placed in constant temperature oven, at 68 DEG C dry, to product moisture be 4% when take out, make
Obtain Japanese Premna Herb leaf medicine materical crude slice；
8., shaping is packed：By Japanese Premna Herb leaf medicine materical crude slice shaping, packed after shaping using food-grade packaging material, test package is
It is no qualified, preserved under normal temperature.
Embodiment two：
A kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice, it is characterised in that described processing technology uses following steps：
1., Japanese Premna Herb leaf is pre-processed：Japanese Premna Herb leaf is pre-processed：No disease and pests harm, the Japanese Premna Herb leaf of fresh mature, dayflower, root of bidentate achyranthes chrysanthemum are taken, is taken
The careless section of mixing of cutting 0.4cm length after 10kg Japanese Premna Herbs leaf, 3kg dayflowers, the cleaning of 2kg roots of bidentate achyranthes chrysanthemum, by the careless section of mixing in steam temperature
Spend for 145 DEG C when finished, fixation time is 4s, and fixing terminates to add 0.8kg salt in the careless section of backward 10kg mixing, mixes
Close uniform, steam beating is carried out under the conditions of 132 DEG C after standing 45min, fixation time is 12s, after the backward fixing of cooling
The sodium ascorbate solution that 28kg concentration is 14% is added in the careless section of 10kg mixing, is beaten, is processed into Japanese Premna Herb leaf slurries；
2., it is combined ferment treatment：0.005kg pectase, 0.004kg cellulase, temperature are added into 10kg Japanese Premna Herb leaf slurries
After the completion of 48 DEG C of degree control, time control 2.5h, enzymolysis, the Japanese Premna Herb leaf slurries after enzymolysis are sterilized through superhigh temperature disinfecting machine, entered
125 DEG C of material temperature degree, 40 DEG C of drop temperature；
3., homogeneous：By the Japanese Premna Herb leaf homogeneous slurry processing after ferment treatment, temperature is 65 DEG C, using double-stage homogenization, one-level homogeneous pressure
Power is 32Mpa, double-stage homogenization pressure 7Mpa；
4., pneumatic conveying drying：Japanese Premna Herb leaf slurries after homogeneous are subjected to pneumatic conveying drying by pneumatic drier, gas inlet temperature is set
150 DEG C are set to, outlet temperature is set to 55 DEG C, material water ratio is 10% after drying, and compound is made, by compound using high
Fast comminuting method is crushed, and granularity is 135 μm, and raw material powder is made；
5., allocate：Add into 10kg raw material powder 3kg nostoc powder, 1.8kg xylitol, 1kg lotus nut starch, 0.7kg
Radix polygonati officinalis powder, 0.4kg dextrin, 0.2kg xanthans mixing, and stir, mixed powder is made；
6. soft granulation, is made：Mixed powder is sent into sealed compartment aerosol by conveyer belt to soften, the dense of 6kg is added into 10kg mixed powders
Spend and carry out aerosol softening for 40% honey aqueous solution；
7., tabletting, drying：Mixed powder after softening is suppressed, thickness is pressed into for 0.7cm, a diameter of 1.6cm circle
Tablet, round sheet thing is placed in constant temperature oven, at 76 DEG C dry, to product moisture be 3.5% when take out,
Japanese Premna Herb leaf medicine materical crude slice is made；
8., shaping is packed：By Japanese Premna Herb leaf medicine materical crude slice shaping, packed after shaping using food-grade packaging material, test package is
It is no qualified, preserved under normal temperature.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing technology of Japanese Premna Herb leaf medicine materical crude slice, it is characterised in that described processing technology uses following steps：
1., Japanese Premna Herb leaf is pre-processed：Take no disease and pests harm, the Japanese Premna Herb leaf of fresh mature, to be aided with tuber fern young stem and leaf, green tea, tomentose machilus leaf or root tender
Leaf, honeysuckle, drain after cleaning, and take 8kg Japanese Premna Herb young stem and leaf, 3kg tuber fern young stem and leaf, 2.5kg green tea, 1.8kg open country
The honeysuckle of loquat tender leaf and 1kg, cuts the careless section of mixing of 0.3cm length after cleaning, will mix careless section in vapor (steam) temperature is 137 DEG C
Shi Jinhang finishes, and fixation time is 8s, and fixing terminates to add 0.5kg salt in the backward careless section of 10kg mixing, and mix is uniform, quiet
Put and carry out steam beating after 60min under the conditions of 130 DEG C, fixation time is 15s, the careless section of 10kg mixing after the backward fixing of cooling
Middle addition 30kg concentration is 10% sodium ascorbate solution, is beaten, is processed into Japanese Premna Herb leaf slurries；
2., it is combined ferment treatment：0.01kg pectase, 0.007kg cellulase, temperature is added into 10kg Japanese Premna Herb leaf slurries
After the completion of 42 DEG C of control, time control 4h, enzymolysis, the Japanese Premna Herb leaf slurries after enzymolysis are sterilized through superhigh temperature disinfecting machine, enter material temperature
136 DEG C of degree, 54 DEG C of drop temperature；
3., homogeneous：By the Japanese Premna Herb leaf homogeneous slurry processing after ferment treatment, temperature is 78 DEG C, using double-stage homogenization, one-level homogeneous pressure
Power is 37Mpa, double-stage homogenization pressure 9Mpa；
4., pneumatic conveying drying：By the mixed liquor after homogeneous under the conditions of -18 DEG C, freeze 10 hours, then press 12kg/ in useful load
m2, operating pressure 65Pa, parsing pressure 32Pa, dry under conditions of temperature 50 C, compound is made, by compound using at a high speed
Comminuting method is crushed, and granularity is 125 μm, and raw material powder is made；
5., allocate：Add into 10kg raw material powder 3.5kg xylosic alcohol powder, 2kg maltose, 2kg walnut meat powder, 1kg
Radix polygonati officinalis powder, 0.9kg maltodextrin, 0.8kg wolfberry juice, 0.5kg lantern fruit juice, 0.5kg blueberry juice, 0.5kg mulberry
Shen juice, 0.3kg konjac glucomannan, 0.3kg gelatin mixing, and stir, mixed powder is made；
6. soft granulation, is made：Mixed powder is sent into sealed compartment aerosol by conveyer belt to soften, the dense of 6kg is added into 10kg mixed powders
The selenium-rich aqueous solution spent for 13% carries out aerosol softening, is suppressed after mixed powder softening, and thickness is to be cut after 0.4cm, compacting
Piece, a diameter of 1.2cm of cutting disk；
7., dry：The good disk of cutting is put into baking oven to be toasted, dried twice, 4h is dried for the first time, temperature 60 C is quiet
Put 3h to ease back, make moisture redistribution uniform, second of dry 6h, 48 DEG C of temperature, drying to moisture is 3.5%, and corruption is made
Slave girl's leaf medicine materical crude slice；
8., shaping is packed：By Japanese Premna Herb leaf medicine materical crude slice shaping, packed after shaping using food-grade packaging material, test package is
It is no qualified, preserved under normal temperature.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354038A (en) * | 2018-05-18 | 2018-08-03 | 安康市农业科学研究所 | The processing method of Japanese Premna green tea |
| CN108477344A (en) * | 2018-05-18 | 2018-09-04 | 安康市农业科学研究所 | The processing method of Japanese Premna black kung fu tea |
| CN108576337A (en) * | 2018-08-07 | 2018-09-28 | 章茨伍 | A kind of Japanese Premna Herb health preserving tea production method |
| CN108719717A (en) * | 2018-05-31 | 2018-11-02 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of radix polygonati officinalis loguat leaf medicine materical crude slice |
| CN109156538A (en) * | 2018-09-19 | 2019-01-08 | 合肥膳之纤生物科技有限公司 | A kind of Japanese Premna fiber fermentation solid beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475801A (en) * | 2015-12-13 | 2016-04-13 | 李春生 | Method for preparing cockscomb gynura decoction pieces |
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2017
- 2017-07-02 CN CN201710529747.XA patent/CN107279653A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475801A (en) * | 2015-12-13 | 2016-04-13 | 李春生 | Method for preparing cockscomb gynura decoction pieces |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354038A (en) * | 2018-05-18 | 2018-08-03 | 安康市农业科学研究所 | The processing method of Japanese Premna green tea |
| CN108477344A (en) * | 2018-05-18 | 2018-09-04 | 安康市农业科学研究所 | The processing method of Japanese Premna black kung fu tea |
| CN108719717A (en) * | 2018-05-31 | 2018-11-02 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of radix polygonati officinalis loguat leaf medicine materical crude slice |
| CN108576337A (en) * | 2018-08-07 | 2018-09-28 | 章茨伍 | A kind of Japanese Premna Herb health preserving tea production method |
| CN109156538A (en) * | 2018-09-19 | 2019-01-08 | 合肥膳之纤生物科技有限公司 | A kind of Japanese Premna fiber fermentation solid beverage and preparation method thereof |
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Application publication date: 20171024 |