CN110721277A - Preparation method of honey bran - Google Patents
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Abstract
The invention relates to the technical field of traditional Chinese medicine processing, in particular to a preparation method of honey bran, which comprises the following steps: s1, taking clean bran, adding a certain amount of honey water, and uniformly mixing the bran-honey mixture, S2, laying the uniformly mixed bran-honey mixture in a tray, putting the tray into a drying device capable of being arranged at a constant temperature, drying the mixture until the mixture is slightly sticky, and taking out the mixture to obtain honey bran; wherein the drying temperature is set to 60-65 ℃. The invention quantifies and standardizes the processing process of the honey bran, has no step of frying, avoids the frying of the honey bran to be scorched and reduces the generation of 5-HMF, thereby being capable of obtaining high-quality honey bran with uniform quality, stable quality, safety and no toxicity, and being beneficial to the industrialized mass production and commercial popularization of the Jianchang honey bran.
Description
Technical Field
The invention belongs to the field of traditional Chinese medicine processing, and particularly relates to a preparation method of honey bran.
Background
The testa oryzae is Gramineae (Gramineae) plant riceOryza sativaL. the shell of the mature fruit mainly contains dietary fiber, protein and phenolic acid components, and has the functions of antioxidant activity and free radical scavenging. The bran coat is light, has rough and flammable epidermis, absorbs water, is yellowish, warm in nature, enters spleen and stomach channels, and has the effects of tonifying spleen and eliminating dampness. Lei Gong Pao Zhi Lun records: after the Mallotus philippinensis is collected, the bran is fried to be scorched, the Mallotus philippinensis is taken out, the foot is scraped by a bamboo knife, and the head is removed, and the Mallotus philippinensis is ground into powder. "this is the earliest record of bran coat pharmaceutical. The "herbal notes" record: frying with sticky rice bran to give fragrant smell, and removing bran to give powder. The stir-fried honey bran is from Jianchang, and is particularly characterized in the processing world in China. However, in the traditional process, the problems of uneven material mixing, strong experience in operation and the like of the bran coat fried with honey cause that the quality of the auxiliary material bran coat is difficult to control and unstable, and the quality of the finished product of the Jianchang bang bran coat is influenced.
The traditional honey bran preparation method comprises the following steps: heating the pan with slow fire, adding clean bran, parching, spraying a certain amount of honey water solution, stirring rapidly, parching continuously until the bran surface is bright, color is dark, and the degree of slightly sticky, taking out, and spreading to cool to obtain the honey-processed bran.
In the traditional method, the adding time, the frying time and the stirring degree of the honey water are empirical work, strong traditional experience is needed to judge the adding time and the frying time, the situation of scorching or honey mixing unevenness is easy to occur, in the frying process of the honey bran, the generation rate of the 5-hydroxymethylfurfural (5-HMF) is accelerated along with the temperature rise (particularly, the position close to the pot wall is high in temperature and difficult to control), and 5-HMF is excessively taken by a human body to cause poisoning and damage to striated muscles and internal organs of the human body, so the eating safety of the honey bran prepared by the traditional method is not easy to guarantee.
[ orthogonal test method-preferred honey bran preparation process ] the following method is described, which takes 5-hydroxymethylfurfural, water extract and appearance as indexes, and adopts an L9(34) orthogonal test to examine the influence of honey addition, water addition, frying time and temperature on the honey bran preparation process, so as to determine the optimal preparation process. As a result, the honey bran is optimally prepared by adding honey accounting for 20% of the bran coat and water accounting for 40% of the bran coat, and frying the bran coats at 90 ℃ for 120 s. The conclusion is that the preferred preparation process is feasible. The method is preferably honey bran preparation process [ J ] in Jiangxi Chinese medicine, 2016,47(06):66-68.
[ preparation process for optimally selecting honey-fried rice bran as auxiliary material for Jianchang bang processing ] by multi-index orthogonal design records the following method: taking total flavone, ferulic acid, alcohol extract, water content and appearance character as indexes, adopting L9(34) orthogonal test to investigate the influence of honey adding amount, water adding amount, stir-frying time and temperature on the preparation process of honey bran, and determining the preparation process of multi-index orthogonal design for preferably selecting Jianchang processing auxiliary material honey-fried bran. As a result, the optimal preparation process of the honey bran comprises the steps of adding honey accounting for 30% of the bran coat, adding water accounting for 50% of the bran coat, and frying at 90 ℃ for 120 s. The preparation process of honey-fried rice bran as auxiliary material for Jianchang processing is preferably designed by multi-index orthogonal design [ J ] Chinese herbal medicine, 2016,47(14):2460 one-step 2464.
Disclosure of Invention
Technical problem to be solved
In order to solve the above problems in the prior art, the present invention provides a method for preparing honey bran, which reduces the generation of toxic 5-HMF, simplifies the preparation process, and improves the safety of honey bran.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a preparation method of honey bran comprises the following steps:
s1, taking clean bran, adding a certain amount of honey water, and uniformly stirring the bran-honey mixture;
s2, spreading the uniformly mixed bran-honey mixture in a tray, putting the tray into a device capable of being arranged at a constant temperature, drying the tray until the mixture is slightly sticky to the hands, and taking out the tray to obtain honey bran; wherein the drying temperature is set to 60-65 ℃.
According to the preferred embodiment of the present invention, in step S1, the ratio of clean bran: the mass ratio of the honey to the water is 100: 20-30 parts of; the honey water is prepared by dissolving refined honey in hot water, and the mass ratio of the refined honey to the hot water is 100: 35-45 ℃ and the temperature of the hot water is 80-100 ℃.
According to the preferred embodiment of the present invention, in step S2, the drying time is set to be 20-45 min.
Wherein, when the bran is clean: the mass ratio of the honey to the water is 100: 20. when the drying temperature is 65 ℃, the drying time is 20-25 min; accordingly, when the bran is clean: the mass ratio of the honey to the water is 100: 20. when the drying temperature is 60 ℃, the drying time can be adjusted to 25-30 min. When bran is cleaned: the mass ratio of the honey to the water is 100: 30. when the drying temperature is 65 ℃, the drying time is 30-35min, and correspondingly, the mass ratio of the honey to the water is 100: 30. when the drying temperature is 60 ℃, the drying time is 40-45 min.
According to the present invention, the drying time is determined in relation to the amount of the hot water in the honey water (concentration of the honey water) in addition to the amount of the honey water and the drying temperature, and the greater the concentration of the honey water (e.g., refined honey: hot water mass =100: 35), the easier the drying is to the desired degree of "slightly sticky hands", so the concentration of the honey water is taken into consideration when setting the drying time. Under the same condition, when the concentration of the honey water is higher, the drying time can be properly shortened. And when the honey water is relatively dilute (such as refined honey: hot water quality =100: 45), the time required for drying is correspondingly prolonged.
(III) advantageous effects
The invention has the beneficial effects that:
the invention confirms and standardizes the traditional pure empirical honey bran processing process, reduces the dependence of honey bran processing on operation experience, simultaneously eliminates the traditional frying pan stir-frying method, is easy to control the drying temperature, keeps the temperature at the basically constant temperature according to the set temperature, has the drying temperature much lower than the temperature at the bottom of the frying pan, and effectively reduces the generation of toxic 5-HMF. Moreover, the invention quantifies and standardizes the processing process of the honey bran, and does not have the step of frying in a pot, thereby avoiding the frying of the honey bran to be scorched and reducing the generation of 5-HMF, so that the high-quality honey bran with uniform quality, stable quality, safety and no toxicity can be obtained, and the invention is beneficial to the industrialized mass production and the commercial popularization of the Jianchang honey bran.
Drawings
FIGS. 1a, b and c are chromatograms for measuring 5-HMF in honey bran of comparative example 1 and 5-HMF in honey bran of examples 1-6 corresponding to standard 5-HMF reference sample, respectively;
FIG. 2 shows the influence of three single factors of temperature, ratio of honey to bran and time on the content of 5-HMF;
FIG. 3 is a curved surface graph showing the effect of two factors of temperature and time on the content of 5-HMF under the condition of fixed ratio of honey to bran;
FIG. 4 is a graph showing the effect curve of 5-HMF content due to the two factors of the ratio of honey to bran and time under a fixed temperature condition;
FIG. 5 is the effect curve of the 5-HMF content due to the two factors of the ratio of the honey to the bran and the time under the condition of fixed time;
FIG. 6 is a curved surface graph showing the effect of temperature and time on total flavone content under the condition of fixed honey-bran ratio;
FIG. 7 is a curved surface graph showing the effect of two factors, i.e., the ratio of honey to bran and the time, on the total flavone content under a fixed temperature condition;
FIG. 8 is a curved surface graph showing the effect of two factors, i.e., the ratio of honey to bran and the time, on the total flavone content under the condition of fixed time.
Detailed Description
For better understanding of the present invention, the present invention will be described in detail with reference to the accompanying drawings and specific examples, wherein the pure bran is obtained from Jiangxi Nanchang.
Example 1
Taking 100g of clean bran, adding 20g of honey water, rapidly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 60 ℃ for 25min, wherein the color and luster are bright, the taste is fragrant, and the honey water is prepared by mixing refined honey and 95 ℃ hot water according to the mass of 100: 40 stirring and mixing uniformly.
Example 2
Taking 100g of clean bran, adding 20g of honey water, rapidly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 65 ℃ for 20 min, wherein the color and luster are bright, the taste is fragrant, and the honey water is prepared by mixing refined honey and 80 ℃ hot water according to the mass of 100:35 stirring and mixing uniformly.
Example 3
Taking 100g of clean bran, adding 25g of honey water, quickly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 60 ℃ for 35min, wherein the color and luster are bright, the taste is fragrant, and the honey water is prepared by mixing refined honey and 100 ℃ hot water according to the mass of 100:45 stirring and mixing uniformly.
Example 4
Taking 100g of clean bran, adding 25g of honey water, quickly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 65 ℃ for 30min, wherein the honey water is prepared by mixing refined honey and 95 ℃ hot water according to the mass of 100: 40 stirring and mixing uniformly.
Example 5
Taking 100g of clean bran, adding 30g of honey water, rapidly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 60 ℃ for 45min, wherein the color and luster are bright, the taste is fragrant, and the honey water is prepared by mixing refined honey and 90 ℃ hot water according to the mass of 100: 40 stirring and mixing uniformly.
Example 6
Taking 100g of clean bran, adding 30g of honey water, rapidly and uniformly stirring, placing the uniformly stirred honey bran in an oven at 65 ℃ for 40 min, wherein the color and luster are bright, the taste is fragrant, and the honey water is prepared by mixing refined honey and 95 ℃ hot water according to the mass of 100: 40 stirring and mixing uniformly.
Comparative example 1
The traditional preparation method of the firecracker comprises the following steps: heating the pan with slow fire, adding 100g of clean bran, parching, spraying 20g of honey water solution, rapidly stirring, and parching until the bran is bright and dark. Taking out the rice bran with slight stickiness, and spreading for cooling to obtain the honey refined bran.
Single factor investigation
The invention inspects the influence of each single factor on the content of 5-HMF, and the conditions are as follows:
temperature investigation: the time is 45min, the ratio of the honey bran to the honey bran is 20%, and the temperature is 55, 65, 75, 85 and 95 ℃;
and (3) investigating honey bran ratio: the time is 45min, the temperature is 65 ℃, and the ratio of honey to bran is (10, 20, 30, 40 and 50%);
time investigation: the honey bran content is 20%, the temperature is 65 ℃, and the time is 20, 30, 40, 50 and 60 min.
Appearance character scoring
The honey bran of the examples 1 to 6 and the honey bran of the comparative example 1 are scored, and the sum of all the scores is the final total score result.
The scoring criteria were:
color: the bright yellow is 1.0 point; yellow 0.8 point; tan 0.5 point.
Viscosity: slightly viscous for 1.0 min; the viscosity is stronger by 0.8 min; the tack free property is 0.5 point.
Focal spot: no focal spot 1 point; slightly 0.8 minute of focal spot; the focal spot is more than 0.5 minutes.
5-HMF assay
The toxic 5-HMF contained in the honey brans of examples 1-6 and comparative example 1 was determined.
The determination method is liquid chromatography, and the chromatographic conditions are as follows:
Waters ACQUITY UPLC BEH C18(2.1 mm. times.100 mm, 1.7 μm) chromatography column; the mobile phase uses methanol-0.1% phosphoric acid (4: 96) as the mobile phase, the column temperature is 35 ℃, the flow rate is 0.3mL/min, the detection wavelength is 254nm, and the sample injection amount is 3 muL.
Preparing a test sample: 5g of the honey bran prepared in examples 1-6 and comparative example 1 was precisely weighed, placed in a conical flask, and subjected to ultrasonic treatment for 30min with 40 mL of petroleum ether. Removing petroleum ether, adding 40 mL of methanol, refluxing in water bath (80 ℃, 1h), filtering, transferring the filtrate to a 50 mL volumetric flask, and fixing the volume of the methanol to the scale to obtain the product.
Preparation of a reference substance: an appropriate amount of 5-HMF reference substance (standard substance) is precisely weighed and dissolved into 0.413 mg/mL reference substance solution by adding methanol.
The results of the determination of the 5-HMF content in each sample are shown in FIGS. 1 (a), (b), and (c). Wherein a of FIG. 1 is a chromatogram of a standard 5-HMF control, b of FIG. 1 is a chromatogram for measuring 5-HMF in honey bran of comparative example 1, and c of FIG. 1 is a chromatogram for measuring 5-HMF in honey bran of examples 1-6. As can be seen, the peak height of c in FIG. 1 is significantly lower than that of FIGS. 1a and 1 b.
The scores and 5-HMF contents of the honey brans prepared in examples 1-6 (seven parts each, averaged) and the honey brans prepared in comparative example 1 were statistically as follows:
the average HMF content of the conventional preparation method 5-0.0037% was statistically different from that of the comparative example (P =0.00 < 0.05) by statistical difference analysis of Spass 25.
The appearance traits are scored according to three single-factor investigation results, and the following scores are obtained:
the temperature investigation and scoring results are 1.8, 3, 2.8, 2.4 and 1.5 in sequence, the 5-HMF content is comprehensively considered, and the drying temperature is the best at 65 ~ 85 ℃;
the scoring results of the honey bran ratio inspection are 1.8, 3, 2.8, 2.6 and 1.5 in sequence, and the honey bran ratio is 20 ~ 40% to be optimal by comprehensive consideration;
the baking time is 1.8, 3, 2.8, 2.5, 2.4 and 2.3 in sequence, and the optimal baking time is 30 ~ 60 min.
Design of star point experiment for single factor
The invention takes drying time A, honey-bran ratio B and drying temperature C as 3 investigation factors, takes 5-HMF and total flavone (rutin as a reference substance, aluminum nitrate as a color developing agent for colorimetric determination of flavone, the absorbance and the concentration of the rutin are in a linear relation, and the content of the total flavone is determined by adopting a spectrophotometry) as investigation indexes, according to the star point design principle, the level and the result of the design factors are shown in table 1, and the content of the 5-HMF and the rutin is shown in table 1The dependent variable Y and the drying time, the drying temperature and the honey-bran ratio are independent variables X, the star point test data are subjected to multiple linear regression, the obtained equation P is less than 0.05, and the linear regression equation is good in significance and good in result predictability. Design Expert8.0.6 software is adopted to carry out effect surface experimental Design, and a multiple quadratic regression equation model is constructed to be Y(5-HMF)＝0.013235-(9.83333E-006)X1-(7.22500E-005)X2-(3.43750E-004)X3-(1.66667E-007)X1X2+(5.00000E-007)X1X3+(1.00000E-006)X2X3+(4.44444E-008)X1 2+(3.50000E-007)X2 2+(2.35000E-006)X3 2，
Y (rutin)=
-3.34681-0.10765X1-0.039475X2+0.24037X3+(2.83333E-004)X1X2+(6.66667E-005)X1X3-(2.50000E-004)X2X3+(1.03222E-003)X1 2+(6.72500E-004)X2 2-(1.65250E-003)X3 2，
Wherein X1Drying time (min), X2Ratio (%) of honey to bran, X3The drying temperature (. degree. C.).
TABLE 1 design and results of the asterisk experiment
The results of the analysis of variance of the fitting model are shown in the table 2 (5-HMF) and the table 3 (rutin), the results show that the P of the two equation models is less than 0.001, which indicates that the method has great significance, and the regression equation model has good fitting degree and can be used for predicting the experimental results. In the 5-HMF model, the drying time (A), the honey-bran ratio (B), the drying temperature (C) and the square of the drying temperature (C)2) The significance (P is less than 0.05) shows that the drying temperature has significant influence on the content of 5-HMF, and the significance of the influence of 3 factors on the content of 5-HMF is that the drying temperature is more than the drying time and more than the ratio of honey to bran. In the Total Flavonoids model, drying time (A)Honey-bran ratio (B), drying temperature (C) and drying time square (A)2) Honey and bran ratio squared (B)2) Square of drying temperature (C)2) Has significance (P is less than 0.05), and the influence on the content of the total flavone is that the drying temperature is more than the drying time is more than the ratio of honey to bran.
TABLE 25 HMF fitting model variance
TABLE 3 Total Flavonoids fitting model variance
Note: p < 0.05, P < 0.01, P < 0.001
FIG. 2 is a graph showing the effect of individual factors on 5-HMF content.
Analysis of effect surface
3-8, drawing a three-dimensional surface graph and an isobologram of different influence factors on response values by using Design expert8.0.6 software, and respectively fixing one factor of the ratio of honey to bran, the drying temperature and the drying time to investigate the influence of the other two factors on the 5-HMF and total flavone content effect surface graph.
According to the results of the regression model equation and the effect surface graph, the star point experiment method predicts the preparation conditions of the honey bran by the two equations: the drying temperature is 65.69 deg.C, the ratio of honey bran to honey bran is 20%, and the drying time is 30 min.
The result shows that the content of 5-HMF in the clean bran, namely the honey water =100: 20 ~ 40, the oven temperature is 65 ~ 85 ℃, and the content of 5-HMF in the honey bran for 30 ~ 60min is less than that in the honey bran prepared by the traditional method and the honey bran prepared by the traditional method in the documents [1] and [2], the effective component, namely total flavone (rutin), is effectively improved, the appearance character is superior to that of the traditional and document products, and the invention is feasible.
The results show that the content of 5-HMF in the honey bran is less than that of the honey bran prepared by the traditional method (comparative example 1), the total flavone (rutin) as an effective component is effectively improved, and the appearance character is superior to that of the traditional product, which indicates that the method provided by the invention achieves the expected technical effect.
Claims (4)
1. The preparation method of the honey bran is characterized by comprising the following steps:
s1, taking clean bran, adding a certain amount of honey water, and uniformly stirring the bran-honey mixture;
s2, spreading the uniformly mixed bran-honey mixture in a tray, putting the tray into a device capable of being arranged at a constant temperature, drying the tray until the mixture is slightly sticky to the hands, and taking out the tray to obtain honey bran; wherein the drying temperature is set to 60-65 ℃.
2. The method for producing honey bran according to claim 1, wherein in the step S1, the ratio of clean bran: the mass ratio of the honey to the water is 100: 20-30 parts of; the honey water is prepared by dissolving refined honey in hot water, and the mass ratio of the refined honey to the hot water is 100: 35-45 ℃ and the temperature of the hot water is 80-100 ℃.
3. The method for preparing honey bran according to claim 1, wherein the drying time set in step S2 is 20-45 min.
4. A method for producing honey bran according to claim 1,
when bran is cleaned: the mass ratio of the honey to the water is 100: 20. the drying time is 20-25min when the drying temperature is 65 ℃; when bran is cleaned: the mass ratio of the honey to the water is 100: 20. the drying time is 25-30min when the drying temperature is 60 ℃;
when bran is cleaned: the mass ratio of the honey to the water is 100: 30. when the drying temperature is 65 ℃, the drying time is 30-35 min; the mass ratio of the honey to the water is 100: 30. when the drying temperature is 60 ℃, the drying time is 40-45 min.
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|---|---|---|---|---|
| CN113069482A (en) * | 2021-04-07 | 2021-07-06 | 建昌帮药业有限公司 | Honey wine fried codonopsis pilosula and preparation method thereof |
| CN113069482B (en) * | 2021-04-07 | 2022-05-20 | 建昌帮药业有限公司 | Honey wine fried codonopsis pilosula and preparation method thereof |
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| CN110721277B (en) | 2020-06-09 |
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