CN111317796B - Method for processing coix seeds - Google Patents
Method for processing coix seeds Download PDFInfo
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- CN111317796B CN111317796B CN202010241886.4A CN202010241886A CN111317796B CN 111317796 B CN111317796 B CN 111317796B CN 202010241886 A CN202010241886 A CN 202010241886A CN 111317796 B CN111317796 B CN 111317796B
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- coix seeds
- coix
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
Abstract
The invention discloses a processing method of coix seeds. The processing method comprises the following steps: adding water into the coix seeds, and steaming for 5-20 min under the pressure of 50-80 kPa to obtain steamed coix seeds; wherein, the weight ratio of the coix seed to the water is 1; drying the steamed coix seeds at a drying temperature of 50-90 ℃ until the water content is not higher than 10wt% to obtain dried coix seeds; microwave heating the dried Coicis semen to pop-like shape to obtain processed Coicis semen. The processing method disclosed by the invention is short in time consumption, high in efficiency, low in water consumption and energy consumption, simple to operate, high in effective component content of the product, stable in quality, low in cost and suitable for large-scale production.
Description
Technical Field
The invention relates to a method for processing coix seeds.
Background
The coix seed is also called as coix seed, is sweet in flavor, light in taste and slightly cold in nature, and has the effects of inducing diuresis to alleviate edema, tonifying spleen to remove dampness, relaxing muscles and tendons to remove arthralgia, clearing heat and expelling pus, reducing blood sugar, resisting tumors and the like in clinic. The traditional processing method of the coix seeds is a bran stir-frying method, and the effects of warming spleen and strengthening spleen are enhanced after the bran stir-frying. In addition, several new methods for processing semen coicis have been reported.
CN103948839A discloses a preparation method of decoction pieces prepared by a coix seed method. The method comprises the steps of firstly soaking the coix seeds in water for 24-48 h, draining off water, then uniformly mixing the coix seeds with edible oil, cooking for 3-4 h until the coix seeds are well cooked, then airing, slightly drying the coix seeds in the sun until the coix seeds are hard to hold by a hand tool, and finally frying the coix seeds for 2-5 min with medium fire sand until popcorn shape is formed. Firstly, the processing method is subjected to the procedures of soaking, steaming, airing, sand-frying and the like, the time consumption is over 30 hours, and the efficiency is very unfavorable for large-scale production; secondly, the method has long soaking and steaming time and large loss of effective components; thirdly, the method judges the process of taking 'hardness of the hand tool after slight drying' as an intermediate product, so that operators have large subjective feeling difference and the quality stability of the finished product is directly influenced; fourthly, the finished product is prepared by adopting a sand-frying method, the separation of sand and fried coix seeds needs to be finished when the temperature is high, the working intensity of operators is very high, the sand is difficult to be completely removed after the sand-frying is finished, and a small amount of residue is easy to be left in the finished product.
CN104645133A discloses a method for stir-frying coix seeds, which comprises the steps of firstly carrying out vacuum infiltration on coix seeds in a vacuum herbal medicine infiltrating machine for 1-2 h, then carrying out steam steaming for about 2h, and finally frying the steamed coix seeds to obtain the stir-fried coix seeds. The method requires vacuum infiltration, and when excessive water is drained after vacuum infiltration, a large amount of effective component glycerol trioleate can be lost, and the content of the effective component of the obtained fried coix seeds is low; in addition, the processing time is still long.
CN110404025a discloses a preparation method of semen coicis decoction pieces, comprising the steps of: cleaning and selecting: removing impurities from Coicis semen, sieving, and grading size; soaking and washing: adding screened Coicis semen into drinking water, soaking, and taking out; moistening: moistening the soaked Coicis semen; and (3) sand-frying: parching the wetted Coicis semen with sand until it is loose, and removing sand to obtain Coicis semen decoction pieces. The method can easily cause effective component loss during early stage immersion cleaning, and the Coicis semen obtained by moistening can easily agglomerate during later stage sand-frying, which can reduce the content of effective component in the sand-fried Coicis semen decoction pieces. Therefore, in the sand-frying process, oil substances are required to be added to improve the content of the effective components in the coix seed decoction pieces; in the final treatment step, the coix seeds and the sand need to be quickly separated, the working strength is high, and residual sand is easy to exist in the obtained coix seed finished product.
CN108992601A discloses a decoction piece prepared by semen Coicis, which is prepared by decocting clean semen Coicis in water for 20min, draining off water, adding edible oil, stirring, decocting until it is well done, air drying, and parching with sand to popcorn shape. The method can shorten preparation time and increase the content of effective components in decoction pieces prepared from Coicis semen. However, the method is easy to cause waste of water resources and loss of effective components by draining after water boiling, and the content of the effective components of the decoction pieces is increased by adding edible oil, so that the preparation cost is high; in the final treatment step, the coix seeds and the sand need to be quickly separated, the working strength is high, and residual sand is easy to exist in the obtained coix seed finished product.
Disclosure of Invention
The invention aims to provide a method for processing coix seeds, which has the advantages of short time consumption, high efficiency, low water consumption and energy consumption, simple operation, high content of effective components of products, stable quality, obvious reduction of the processing cost of coix seeds and suitability for large-scale production.
The invention provides a method for processing coix seeds, which comprises the following steps:
(1) Adding water into the coix seeds, and steaming for 5-20 min under the pressure of 50-80 kPa to obtain steamed coix seeds; wherein, the weight ratio of the coix seed to the water is 1;
(2) Drying the steamed coix seeds at a drying temperature of 50-90 ℃ until the water content is not higher than 10wt% to obtain dried coix seeds;
(3) Microwave heating the dried Coicis semen to pop-like shape to obtain processed Coicis semen.
According to the processing method of the invention, preferably, in the step (1), the weight ratio of the coix seed to the water is 1.
According to the processing method provided by the invention, in the step (1), the steaming pressure is preferably 55-65 kPa, and the steaming time is preferably 7-15 min.
According to the processing method provided by the invention, in the step (1), the steaming time is preferably 7-10 min.
According to the processing method of the present invention, preferably, in the step (2), the drying temperature is 65 to 75 ℃.
According to the processing method of the present invention, preferably, in the step (2), the moisture content of the dried coix seed is not higher than 8wt%.
According to the processing method of the present invention, preferably, in the step (2), the moisture content of the dried coix seed is 6 to 8wt%.
According to the processing method of the invention, in the step (3), the microwave heating time is preferably 1-6 min.
According to the processing method provided by the invention, preferably, in the step (3), the microwave oven is set to be heated by high fire for 2-5 min.
According to the processing method provided by the invention, in the step (3), preferably, the microwave oven is set to be heated by high fire for 3-4 min.
The processing method of the invention adopts microwave explosion, reduces labor intensity and avoids residual sand in the finished product; specific material proportion, cooking pressure and time are adopted, edible oil does not need to be added additionally, and the content of the effective component of the triolein is improved; in addition, the processing method of the invention does not need a soaking step, has less water consumption, and has the advantages of high efficiency and low energy consumption compared with the traditional processing method.
Detailed Description
The present invention will be further described with reference to the following specific examples, but the scope of the present invention is not limited thereto.
The "pressure" in the present invention means a relative pressure.
The process comprises the following steps: (1) steaming; (2) a drying step; and (3) a puffing step. As described in detail below.
< steaming step >
The steaming step of the invention is to add water into the coix seeds and steam the coix seeds for 5 to 20min under the pressure of 50 to 80kPa to obtain the steamed coix seeds; wherein, the weight ratio of the coix seed to the water is 1.
In the steaming step of the present invention, the weight ratio of coix seed to water is 1. The prior art needs to add enough water into the coix seeds for soaking for a long time so that the coix seeds can fully absorb the water, thereby effectively exploding flowers during later frying. The invention discovers that effective puffing can be realized by steaming when the specific dosage ratio of the coix seeds and the water is adopted and combining a subsequent microwave heating method. The method of the invention not only saves a large amount of soaking time and consumes less water, but also avoids the occurrence of effective component loss and microbial pollution which are easily caused by long-time soaking.
In the present invention, the pressure for steaming is 50 to 80kPa, preferably 55 to 70kPa, and more preferably 55 to 65kPa. The steaming time is 5 to 20min, preferably 7 to 15min, and more preferably 7 to 10min. The steaming time refers to the time for maintaining the steaming pressure at a constant steaming pressure, and does not include the time consumed in the early stage of heating and boosting and the time consumed in the later stage of recovering the normal pressure. If the steaming pressure is too high and the steaming time is too long, the obtained coix seeds are soft and easy to adhere into blocks, which is not beneficial to the subsequent microwave puffing operation; if the steaming pressure is too low and the steaming time is too short, the coix seeds cannot generally reach proper hardness, and the microwave puffing rate is low. By adopting the combination of the specific water-material ratio, the steaming pressure and the steaming time, the coix seed intermediate product with moderate water absorption and hardness can be obtained without adding edible oil additionally, so that the subsequent drying procedure is shortened, the explosion rate of microwave operation is high, the production efficiency is favorably improved, and the quality stability of the final product is high.
Compared with the prior art that the coix seeds are cooked for 3 to 4 hours, the steaming step of the invention has short time consumption, less water consumption and low energy consumption.
According to a preferred embodiment of the present invention, the coix seeds are steamed for 7 to 10min with water under a pressure of 55 to 65kPa to obtain steamed coix seeds; wherein, the weight ratio of the coix seed to the water is 1.
The steaming step of the present invention may be carried out in a closed pressurised vessel.
< drying step >
The drying step of the invention is to dry the steamed coix seeds at a drying temperature of 50-90 ℃ until the water content is not higher than 10wt%, so as to obtain the dried coix seeds.
In the present invention, the drying temperature is preferably 55 to 75 ℃, more preferably 65 to 75 ℃. According to a preferred embodiment, the drying temperature is 70 ℃. Under the drying conditions, the coix seeds can be quickly dried, the production efficiency is improved, and meanwhile, the damage to the effective components of the coix seeds is small.
In the present invention, the moisture content of the dried coix seed is not more than 10wt%, preferably not more than 8wt%. According to a preferred embodiment of the present invention, the moisture content of the dried coix seed is 4 to 8wt%, more preferably 6 to 8wt%. The moisture content can be measured with a rapid moisture meter. The invention discovers that the excessive water content can lead to the increase of the time consumption of microwave operation, the increase of energy consumption and the low explosion rate. The water content is too low, and the microwave heating efficiency is low. The invention controls the water content of the dried coix seeds within the range, can ensure that the coix seeds have the popping rate close to 100 percent when in microwave popping, and has short time consumption and low energy consumption.
< puffing step >
The puffing step of the invention is that the dried coix seeds are heated by microwave to be puffed to obtain the processed coix seeds.
The puffing step in the present invention may be carried out in a microwave oven such as a household microwave oven, a laboratory microwave oven or an industrial microwave oven, and various microwave ovens may be selected according to the production scale.
The microwave oven may employ any one of low fire heating, medium fire heating, or high fire heating. Preferably, the microwave oven heating may be set to medium fire heating or high fire heating; more preferably, the microwave oven heating is high fire heating. The heating time of the microwave oven is 1-6 min; preferably, the heating time of the microwave oven is 2-5 min; more preferably, the heating time of the microwave oven is 3 to 4min. According to a preferred embodiment of the present invention, the microwave oven is heated by a microwave oven with high fire for 2 to 5min, and more preferably 3 to 4min.
The coix seeds suitable for microwave puffing are obtained in the steaming step and the drying step, and the microwave heating treatment is adopted, so that the puffing is uniform, the puffing rate can reach 100%, the product appearance is attractive, and the content of active ingredients (such as triolein) is high. The heating method of the invention does not need heating medium sand and wheat bran, and the operation is very simple. And a separation step is not needed, so that the labor capacity of operators is greatly reduced. In addition, the method avoids the residual sand or wheat bran in the processed coix seed finished product.
The processing method of the coix seeds has the advantages of high production efficiency, short time consumption, low cost, good product appearance, stable quality and high content of effective components (such as triolein).
The following further illustrates embodiments of the invention by way of specific examples.
Example 1
(1) Putting clean coix seeds and water in a weight ratio of 1; heating and increasing pressure to 55kPa, maintaining constant pressure for 8min, stopping heating, and naturally recovering normal pressure to obtain steamed Coicis semen.
(2) And (3) cooling the steamed coix seeds, spreading the coix seeds flatly, drying the coix seeds in an oven at 70 ℃ for 8.5 hours to obtain dried coix seeds, and measuring the water content of the dried coix seeds to be 7.2wt% by using a rapid moisture meter.
(3) Heating the dried Coicis semen in microwave oven with high fire for 3min to form popcorn shape, and cooling to obtain processed Coicis semen.
Recording the processed coix seeds obtained in the embodiment as S1, and observing appearance characters; mixing the fried coix seeds uniformly, sampling by a quartering method to obtain 100 grains, and counting the swollen and popped coix seeds to calculate the popping rate, wherein the popping rate = the number of the swollen and popped coix seeds is divided by 100 multiplied by 100%; the content of triolein was measured by a method described in "Chinese pharmacopoeia" of 2015 edition, and the results are shown in Table 1.
Example 2
(1) Putting clean coix seeds and water in a weight ratio of 1; heating and pressurizing to 65kPa, maintaining constant pressure for 7min, and stopping heating to obtain steamed Coicis semen.
(2) And (3) cooling the steamed coix seeds, spreading the coix seeds flatly, drying the coix seeds in a 70 ℃ oven for 8.5 hours to obtain dried coix seeds, and measuring the water content of the dried coix seeds to be 7.5% by using a rapid moisture meter.
(3) Heating the dried Coicis semen in microwave oven with high fire for 3.3min to popcorn shape, and cooling to obtain processed Coicis semen.
Recording the processed coix seeds obtained in the embodiment as S2, and observing appearance characters; mixing the fried coix seeds uniformly, sampling by a quartering method to obtain 100 grains, and counting the swollen and popped coix seeds to calculate the popping rate, wherein the popping rate = the number of the swollen and popped coix seeds is divided by 100 multiplied by 100%; the content of triolein was measured by a method described in "Chinese pharmacopoeia" of 2015 edition, and the results are shown in Table 1.
Comparative example 1
The proportion of the clean coix seed and water in the step (1) of the example 1 is changed into 1.2, and other conditions are not changed, so that the processed coix seed is obtained.
Marking the processed coix seeds obtained in the comparative example as D1, and observing appearance characters; mixing the fried coix seeds uniformly, sampling by a quartering method to obtain 100 grains, and counting the swollen and popped coix seeds to calculate the popping rate, wherein the popping rate = the number of the swollen and popped coix seeds is divided by 100 multiplied by 100%; the content of triolein was measured by a method described in "Chinese pharmacopoeia" of 2015 edition, and the results are shown in Table 1.
Comparative example 2
The coix seeds steamed in the step (2) of the example 1 are dried until the water content is 12wt%, and the processed coix seeds are obtained under the same conditions.
Marking the processed coix seeds obtained in the comparative example as D2, and observing appearance characters; mixing the fried coix seeds uniformly, sampling by a quartering method to obtain 100 grains, and counting the swollen and popped coix seeds to calculate the popping rate, wherein the popping rate = the number of the swollen and popped coix seeds is divided by 100 multiplied by 100%; the content of triolein was measured by a method described in "Chinese pharmacopoeia" 2015, and the results are shown in Table 1.
Comparative example 3
(1) Soaking clean Coicis semen in water for 24 hr, draining water from Coicis semen, adding peanut oil, adding water, and steaming for 4 hr to obtain steamed Coicis semen; wherein, the weight ratio of the clean coix seed to the peanut oil is 1.08, and the weight ratio of the clean coix seed to the water is 1:3.
(2) Placing the steamed Coicis semen in a ventilated place, air drying until the Coicis semen has hardness, and drying.
(3) Parching dried Coicis semen at 220 deg.C with medium fire sand for 2.2min to pop flower shape, sieving to remove sand, and cooling to obtain parched Coicis semen.
Marking the processed coix seeds obtained in the comparative example as D3, and observing appearance characters; uniformly mixing the fried coix seeds, sampling by a quartering method to obtain 100 grains, and counting the swollen and cracked coix seeds to calculate the cracking rate, wherein the cracking rate = the number of the swollen and cracked coix seeds is divided by 100 multiplied by 100%; the content of triolein was measured by a method described in "Chinese pharmacopoeia" of 2015 edition, and the results are shown in Table 1.
TABLE 1
The present invention is not limited to the above-described embodiments, and any variations, modifications, and substitutions which may occur to those skilled in the art may be made without departing from the spirit of the invention.
Claims (1)
1. The method for processing the coix seeds is characterized by comprising the following steps:
(1) Adding water into the coix seeds, and steaming for 7min under the pressure of 55-65 kPa to obtain steamed coix seeds; wherein the weight ratio of the coix seed to the water is 1: 0.8;
(2) Drying the steamed semen Coicis at 65 deg.C to water content of 7.5% to obtain dried semen Coicis;
(3) Heating the dried Coicis semen with high fire in microwave oven for 3.3min to form popcorn shape to obtain processed Coicis semen.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070355A (en) * | 2013-01-16 | 2013-05-01 | 上海应用技术学院 | Puffed coix seed and preparation method thereof |
| CN109925450A (en) * | 2019-02-28 | 2019-06-25 | 广东省中医院（广州中医药大学第二附属医院、广州中医药大学第二临床医学院、广东省中医药科学院） | A kind of steaming stir-fry preparation method of semen coicis |
| CN110478447A (en) * | 2019-09-10 | 2019-11-22 | 福建中医药大学 | A kind of concocting method of semen coicis |
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2020
- 2020-03-31 CN CN202010241886.4A patent/CN111317796B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070355A (en) * | 2013-01-16 | 2013-05-01 | 上海应用技术学院 | Puffed coix seed and preparation method thereof |
| CN109925450A (en) * | 2019-02-28 | 2019-06-25 | 广东省中医院（广州中医药大学第二附属医院、广州中医药大学第二临床医学院、广东省中医药科学院） | A kind of steaming stir-fry preparation method of semen coicis |
| CN110478447A (en) * | 2019-09-10 | 2019-11-22 | 福建中医药大学 | A kind of concocting method of semen coicis |
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