CN111602809B - Instant braised fragrant solomonseal rhizome food and preparation method thereof - Google Patents
Instant braised fragrant solomonseal rhizome food and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention provides an instant braised fragrant solomonseal rhizome food and a preparation method thereof, and relates to the technical field of foods, wherein the preparation method comprises the following steps: selecting rhizoma Polygonati Odorati, cleaning, soaking in water until the medicinal materials have no dry core, taking out, and draining; adding drained rhizoma Polygonati Odorati into braising pot, adding clear water, braising, heating, maintaining temperature, cooling to room temperature, taking out, and drying. According to the invention, an attempt is made for the first time to prepare the instant polygonatum food by adopting a braising method, and a braising pot of modern process equipment is adopted to replace a braising drug jar which needs to be braised with bran fire, so that the operation safety and the quality controllability are improved, in the process, the polygonatum is changed from raw to cooked by braising, the taste is thick, the smell is fragrant, the instant polygonatum is convenient, the content of polygonatum polysaccharide is obviously increased, and the effects of resisting oxidation, resisting diabetes, enhancing the immunocompetence and the like are achieved, and the effects of nourishing yin, moistening dryness, promoting the production of body fluid and quenching thirst are further enhanced; has pure and thick smell, and can be eaten for a long time to reduce weight, resist oxidation and improve immunity.
Description
Technical Field
The invention relates to the technical field of foods, in particular to an instant braised fragrant solomonseal rhizome food and a preparation method thereof.
Background
Rhizoma Polygonati Odorati is a perennial herb of Liliaceae, has effects of nourishing yin, moistening dryness, clearing heat, promoting fluid production, relieving cough, etc., is commonly used as tonic medicine, is mainly used for treating diseases such as yin injury due to heat disease, cough due to deficiency heat, heart disease, diabetes, tuberculosis, etc., and can be used as high-grade tonic food, food and beverage, and has health promotion effect. Rhizoma polygonati is used as a medicine and food homologous substance and has a plurality of effects after being eaten for a long time, but because the raw product is chewed and sticky, the raw product is used for piercing the throat, but is less frequently eaten directly, and is generally used as a raw material of a traditional Chinese medicine and food formula for decocting the tonic soup. The process of boiling the nourishing soup is complicated, the time is long, the taste is poor, and the control is difficult for a common person according to various precautions such as decoction before decoction, package decoction and the like. Moreover, the eating is inconvenient, and the enthusiasm of people for the polygonatum odoratum to eat is reduced to a great extent, so that the efficacy of the polygonatum odoratum is difficult to be exerted. Therefore, development of a fragrant solomonseal rhizome product which is convenient to eat and has excellent effect is needed.
The slow food is a cooking method, which is to put tough food into a wok (pot), add a proper amount of soup, and cook soft and ripe food with slow fire. The cooking technology of the processing technology with multiple taking methods has become a unique special method for specially processing the nourishing medicinal materials nowadays, namely soaking the clean medicinal materials in water, then putting the soaked medicinal materials into a ceramic braised drug jar, adding clear water and auxiliary materials, putting the mixture into bran fire, and slowly stewing with slow fire until the mixture is cooked, thus belonging to a water-fire common method. The method is different from the iron pot boiling method and the water-stop stewing method, and is also different from the method of directly placing the medicinal materials in bran fire for dry stewing, but takes a ceramic pot as a container, and adds water for slow boiling. The pottery is used for cooking food, so that the prepared food not only maintains the original taste and flavor, but also has fragrant and mellow taste, and is still known by people until now, and the pottery braiss are used for preparing nourishing medicinal materials, so that the nourishing medicinal materials have pure and thick smell but not greasy, have strong nourishing power, and reduce the side effects. However, no related braised products and braised processing technology of radix polygonati officinalis are reported at present, and the traditional braised processing technology of medicinal materials adopts a bran fire heating method, so that potential safety hazards exist, and the quality is not easy to control.
The preparation method of the fragrant solomonseal rhizome recorded in the Chinese pharmacopoeia of 2015 edition is as follows: removing impurities, cleaning, moistening, cutting into thick slices or sections, and drying, but the preparation method has the disadvantages of undefined parameters, time and labor waste and low yield. In recent years, more researchers improve the processing method of polygonatum odoratum to obtain a processing method with high yield and short time consumption, and Chinese patent CN109464595A discloses a polygonatum odoratum softening processing technology and a product thereof, wherein the technology comprises the following steps: the vapor heating and slicing of the medicine wetting pond optimize the production process of the polygonatum odoratum, and the vapor heating and warm wetting method is adopted to obtain the optimal wetting expansion effect and water adsorption effect of the medicine, so that the content of the active ingredients is ensured to meet legal standards; the appearance and the internal quality of the product are improved, and the stability and the reproducibility of the variety process are ensured. Chinese patent CN101433330B discloses a method for preparing instant rhizoma Polygonati or instant rhizoma Polygonati Odorati, which comprises selecting rhizoma Polygonati or rhizoma Polygonati Odorati, cutting, pickling, boiling, steaming, kneading, sugaring, sugar coating and packaging, and the instant rhizoma Polygonati or instant rhizoma Polygonati Odorati has good taste, and can regulate blood sugar and blood lipid. However, both inventions involve steaming or boiling processes in which steam evaporation tends to cause loss of active ingredients. Chinese patent CN109157606a discloses a method for preparing a traditional Chinese medicine rhizoma Polygonati Odorati decoction piece, comprising: s1: preparing raw materials: selecting, cleaning, draining and slicing edible parts in the raw materials; s2: pretreatment: soaking the raw materials prepared in the step S1 in an acidic soaking solution; s3: and (3) ultrasonic treatment: maintaining the raw material prepared in the step S2 in an acid soaking field for ultrasonic treatment for 2-3 times; s4: processing cellulose hydrolysis and honey preparation: and (3) drying the product prepared in the step (S3), adding honey containing cellulase, uniformly stirring, carrying out enzymolysis on the honey for a period of time, drying, and screening out scraps to obtain the product. Through experiments, the preparation method optimizes proper ultrasonic process parameters, can reduce the needle crystal content of calcium oxalate which is a main tingling ingredient in Jie Yuzhu, has a degradation rate of 89.6 percent, can well preserve the processing method of the active ingredient polygonatum odoratum polysaccharide, has a retention rate of 98.0 percent, is simple to operate, can improve the taste and the color, and is beneficial to increasing the utilization rate of traditional Chinese medicine resources polygonatum odoratum. However, the method adopts the mode of soaking in acid solution and adding ultrasound for treatment, and the method also has high possibility of loss of active ingredients
Aiming at the problems of low yield, long time consumption, easy loss of components, difficult quality control and the like of the polygonatum food preparation method, the method for preparing the polygonatum food is needed to be searched, so that the loss of active ingredients can be effectively avoided in the process of processing the polygonatum, and the polygonatum food with high yield, good color and luster, good taste and the functions of losing weight, resisting oxidation, improving immunity and the like is prepared.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention provides an instant braised fragrant solomonseal rhizome food and a preparation method thereof, wherein the braised fragrant solomonseal rhizome food is prepared by adopting a braising method for the first time, the method uses soaking to replace a rinsing process, one-time braising is avoided, steaming after braising is avoided, and meanwhile, compared with a traditional braised medicine jar prepared by bran fire, the operation safety and the quality controllability are improved, and the prepared instant braised fragrant solomonseal rhizome food has the effects of losing weight, resisting oxidation and improving immunity after being eaten for a long time. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention provides a preparation method of an instant braised fragrant solomonseal rhizome food, which comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water until the medicinal materials have no dry core, taking out, and draining;
(2) Adding the drained fragrant solomonseal rhizome into a braising pot, adding clear water for braising, heating, preserving heat and cooling to normal temperature, taking out and drying to obtain the instant fragrant solomonseal rhizome food.
Further, the soaking time in the step (1) is 12-24 hours.
Further, the step (2) further comprises a moistening step after the drying.
Further, the moistening in the step (2) is carried out by using yellow wine, rice wine or honeydew, and the moistening time is 9-18 hours, so that the juice is completely absorbed.
Further, the drying means drying to a moisture content of not more than 20%. The braising process and the drying process can be properly adjusted according to the requirements of the edible people, such as: drying by air blowing until the water content is 18-20%, and soft, sweet and suitable for middle-aged and elderly people; freeze drying to water content below 10%, and crisp taste, and is suitable for young people.
Further, in the step (2), the temperature is raised from room temperature to 100 ℃ within 6-12 hours, the heat preservation time is 12-48 hours, and the temperature reduction time is 6-10 hours.
Preferably, in the step (2), the temperature is raised from room temperature to 100 ℃ within 8-10 hours, the heat preservation time is 18-42 hours, and the temperature reduction time is 8-9 hours.
Further preferably, in the step (2), the temperature is raised from room temperature to 100 ℃ within 9 hours, the time for heat preservation is 36 hours, and the time for temperature reduction is 9 hours.
Further, the adding weight of the clear water in the step (2) is 1-2 times of the weight of the medicinal materials, and the medicinal materials are not used.
Further, in the step (2), the braised cooking pot comprises a built-in ceramic inner container and a stainless steel shell, wherein movable buckles are arranged at the openings of the upper end and the lower end of the stainless steel shell, the upper end is a feeding port, and the lower end is a discharging port.
Further, the stainless steel shell is provided with an intelligent temperature control system to control the time of heating, heat preservation and cooling.
Furthermore, the stainless steel shell is provided with a jacket, two modes of steam or electric heating can be adopted, and a touch screen temperature control digital display is arranged outside the stainless steel pot body.
The working principle of the braised pot is as follows: the braised pot is heated by a heating mode of heating the middle part of the bottom and adopting a steam generator to heat through a temperature control system to adjust the heating, heat preservation and cooling time so as to reach the process of braising slowly with small fire.
The invention also provides the instant braised fragrant solomonseal rhizome food prepared by the preparation method.
The invention has the technical effects that:
1. the preparation method of the invention avoids the rinsing process, which leads to the loss of active ingredients to be replaced by infiltration.
2. According to the invention, a set of unique braising process is developed for the polygonatum for the first time, and a braising pot of modern process equipment is adopted to replace a braising drug jar which needs braising with bran fire, so that the operation safety and the quality controllability are improved, in the process, the polygonatum is changed from raw to cooked through braising, the polygonatum is delicious, thick, fragrant and convenient to eat, and meanwhile, the polysaccharide content of the polygonatum is obviously increased, and the effects of resisting oxidation, resisting diabetes, enhancing the immunocompetence and the like are achieved, so that the effects of nourishing yin, moistening dryness, promoting the production of body fluid and quenching thirst are enhanced; the health care food has pure and thick smell and no greasy smell, has the functions of losing weight, resisting oxidation and improving immunity after being eaten for a long time, is more suitable for the health care concept of modern people, and is a preferred product for the leisure time of the modern young people.
Drawings
Fig. 1 is a schematic view of the outside of a braised cooking pot in the present invention;
fig. 2 is a diagram showing the internal structure of the braised cooking pot in the present invention;
wherein, 1-stainless steel shell, 2-built-in ceramic inner container, 3-discharge gate, 4-feed inlet, 5-movable buckle, 6-clamp cover.
Detailed Description
The invention provides an instant braised fragrant solomonseal rhizome food and a preparation method thereof, and a person skilled in the art can refer to the content of the text and properly improve the technological parameters. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included in the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and applications herein without departing from the spirit and scope of the invention.
It should be noted that the raw materials, reagents, and the like in the present invention are all common commercial products, and therefore the sources thereof are not specifically described.
Example 1
A preparation method of an instant braised fragrant solomonseal rhizome food comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water for 12 hr until the medicinal materials have no dry core, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 1 time of clear water, braising, heating to 100deg.C within 6 hr, maintaining for 12 hr, cooling to room temperature, taking out, and drying until water content is 20%.
Example 2
A preparation method of an instant braised fragrant solomonseal rhizome food comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water for 24 hr until the medicinal materials have no dry core, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 2 times of clear water, braising, heating to 100deg.C within 12 hr, maintaining the temperature for 48 hr, cooling to room temperature for 10 hr, taking out, and drying until the water content is 18%.
Example 3
A preparation method of an instant braised fragrant solomonseal rhizome food comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water for 18 hr until the medicinal materials have no dry core, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 1.5 times of clear water, braising, heating to 100deg.C within 9 hr, maintaining the temperature for 36 hr, cooling to room temperature for 9 hr, taking out, and drying until the water content is 18%.
Example 4
A preparation method of an instant braised fragrant solomonseal rhizome food comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water for 12 hr until the medicinal materials have no dry core, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 1 time of clear water, braising, heating to 100deg.C within 8 hr, maintaining for 18 hr, cooling to room temperature for 8 hr, taking out, and drying until the water content is 18%.
Example 5
A preparation method of an instant braised fragrant solomonseal rhizome food comprises the following steps:
(1) Selecting rhizoma Polygonati Odorati, cleaning, soaking in water for 24 hr until the medicinal materials have no dry core, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 2 times of clear water, braising, heating to 100deg.C within 10 hr, maintaining the temperature for 42 hr, cooling to room temperature for 9 hr, taking out, and drying until the water content is 20%.
Example 6
The preparation method of the instant braised fragrant solomonseal rhizome-wine is different from that of the example 3 only in that yellow wine is added for moistening for 9 hours after drying, and then the mixture is dried until the water content is 18 percent.
Example 7
The instant braised fragrant solomonseal rhizome-honey preparation method is different from the preparation method in the embodiment 3 only in that honey water is added for moistening for 18 hours after drying, and then the mixture is dried until the water content is 18 percent.
The external schematic diagram and the internal structure diagram of the braised cooking pot in the embodiments 1-7 are shown in the figures 1-2, the braised cooking pot comprises a built-in ceramic liner 2 and a stainless steel shell 1, movable buckles 5 are arranged at the upper end and the lower end of the stainless steel shell 1, a feeding port 4 is arranged at the upper end, and a discharging port 3 is arranged at the lower end. Wherein, the stainless steel shell 1 is provided with an intelligent temperature control system to control the time of heating, heat preservation and cooling; the stainless steel shell 1 is internally provided with a jacket 6, two modes of steam or electric heating can be adopted, and a touch screen temperature control digital display is arranged outside the stainless steel pot body 1. The braised pot is heated by a heating mode of heating the middle part of the bottom and adopting a steam generator to heat through a temperature control system to adjust the heating, heat preservation and cooling time so as to reach the technology of braising with small fire.
Comparative example 1
The difference from example 3 is only that in step (2) the temperature is raised from room temperature to 100℃for 5 hours, kept for 10 hours, and cooled to room temperature for 5 hours.
Comparative example 2
The difference from example 3 is only that in step (2) the temperature is raised from room temperature to 100℃for 13 hours, kept at 50 hours, and cooled down to room temperature for 12 hours.
Comparative example 3
The only difference from example 3 is that the infiltration process was replaced with a rinsing process, the rinsing time being identical to the infiltration time.
Comparative example 4
Rhizoma Polygonati Odorati.
Comparative example 5
The preparation method of the honey-processed polygonatum odoratum comprises the following steps: cleaning, moistening with clear water, slicing, drying to water content of 18%, moistening with Mel, and parching.
Comparative example 6
Wine-processed radix polygonati officinalis: the preparation method comprises the following steps: washing, steaming (3.5 h), drying until the water content is 18%, moistening with yellow wine, drying, slicing, and drying.
1. The quality test of the instant braised fragrant solomonseal rhizome food in the invention
The quality (taste and polysaccharide content) of the instant braised fragrant solomonseal rhizome food obtained in each example and the comparative example are tested and determined:
1. mouthfeel of the product
The test method comprises the following steps: 10 parts of each of a proper amount of sample is taken, the smell of the sample is firstly smelled, then the sample is rinsed with warm boiled water, and the taste of the sample is tasted and scored, and the maximum score is 10 minutes.
2. Polysaccharide content
The test method comprises the following steps: and determining and formulating the content of the polygonatum polysaccharide under the term of a polygonatum medicinal material in the 2015 edition of pharmacopoeia of the people's republic of China.
Preparing reference solution, precisely weighing appropriate amount of anhydrous glucose reference, and adding water to obtain solution containing 0.6mg of anhydrous glucose per 1 mL.
Preparation of a standard curve precisely measures 1.0mL, 1.5mL, 2.0mL, 2.5mL and 3.0mL of the reference substance solution, respectively puts the reference substance solution into 50mL measuring flasks, adds water to the scale, and shakes the mixture uniformly. Precisely measuring 2mL of each solution, placing the solution into a test tube with a plug, respectively adding 1mL of 4% phenol solution, uniformly mixing, rapidly adding 7.0mL of sulfuric acid, shaking uniformly, preserving heat in a water bath at 40 ℃ for 30 minutes, taking out, placing in an ice water bath for 5 minutes, taking out, taking the corresponding reagent as a blank, measuring absorbance at a wavelength of 490nm according to an ultraviolet-visible spectrophotometry (generally 0401), taking absorbance as an ordinate, taking concentration as an abscissa, and drawing a standard curve. Taking about 1g of coarse powder of the product, precisely weighing, placing the coarse powder into a round bottom flask, adding 100mL of water, heating and refluxing for 1 hour, filtering with absorbent cotton, repeatedly extracting for 1 time, combining the two filtrates, concentrating to a proper amount, transferring to a 100mL measuring flask, adding water to a scale, shaking uniformly, precisely weighing 2mL, adding 10mL of ethanol, stirring, centrifuging, taking the precipitate to be dissolved in water, placing the precipitate into a 50mL measuring flask, diluting to the scale, shaking uniformly, precisely taking 2mL, measuring absorbance according to the method under the preparation item of a standard curve from adding 1mL of 4% phenol solution, reading the weight (mg) of anhydrous glucose in the sample solution from the standard curve, and calculating to obtain the product. The taste and polysaccharide content results of Polygonatum odoratum in each example and comparative example were counted to Table 1.
TABLE 1
| Examples | Mouthfeel of the product | Taste score (score) | Polygonatum odoratum polysaccharide content (%) |
| Example 1 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.3 | 12.4 |
| Example 2 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.4 | 12.2 |
| Example 3 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.7 | 12.8 |
| Example 4 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.6 | 12.6 |
| Example 5 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.6 | 12.6 |
| Example 6 | The wine has strong fragrance, sweet taste and soft glutinous sweet taste | 9.8 | 12.7 |
| Example 7 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 9.8 | 13.9 |
| Comparative example 1 | Light smell, sweet taste, sticky chewing, tingling tongue | 8.0 | 8.2 |
| Comparative example 2 | Fresh and fragrant, sweet and chewy, sticky | 8.3 | 10.4 |
| Comparative example 3 | Fresh and fragrant, sweet and chewy soft glutinous sweet | 8.6 | 10.8 |
| Comparative example 4 | Slight smell, sweet taste, sticky chewing, tingling tongue | 6.2 | 7.6 |
| Comparative example 5 | Slightly smell, sweet taste, chewing and sticky | 6.8 | 10.0 |
| Comparative example 6 | Slight smell, sweet taste, sticky chewing and slightly bouquet | 7.0 | 8.0 |
( And (3) injection: the taste scores and the polygonatum polysaccharide content are all average values. )
As shown in Table 1, the instant fragrant solomonseal rhizome food prepared by the invention has the advantages of clear and fragrant taste, sweet taste, soft and glutinous taste, 12.2-12.8% of polysaccharide content in fragrant solomonseal rhizome, and 13.9% of the fragrant solomonseal rhizome can be obtained after the fragrant solomonseal rhizome is moistened with honey water or yellow wine. The braised fragrant solomonseal rhizome or the raw fragrant solomonseal rhizome, the honey fragrant solomonseal rhizome, the wine fragrant solomonseal rhizome and the like which are finally obtained by the preparation method outside the protection range of the invention have the problem of poor taste, may have the taste of light smell, sweet taste, sticky or tingling taste after chewing, and also have lower polysaccharide content.
2. The weight-losing effect test of the instant braised polygonatum odoratum food
The test method comprises the following steps: the method is carried out by referring to the method for evaluating the weight-reducing function of annex 8 in the notification of 9 methods for evaluating health-care functions such as the method for evaluating the antioxidant function of hair printing (national food and drug administration [2012] 107), wherein the weight and the fat content of an animal are changed by inducing obesity in the animal with a high calorie food and then administering the animal with a test sample (obesity model) or simultaneously administering the animal with a high calorie food (obesity prevention model).
Test animals: male rats, at the end of the adaptation period (5-7 days of feeding maintenance feed to rats under the barrier system), had a body weight of 200.+ -.20 g,200 animals.
And (3) molding: after the adaptation period, the animals were randomly divided into 2 groups according to body weight, 10 rats were given maintenance feed as a blank group, and 190 rats were given high calorie model feed. The feeding amount, the sprinkling amount and the remaining amount were recorded weekly, and the body weight was weighed 1 time. After 2 weeks of feeding, 190 rats given high calorie diet were ranked in order of weight gain, and about 1/3 of obese resistant rats with lower weight gain were eliminated. The screened 140 obese susceptible rats were given high caloric feed for another 6 weeks, with a placebo group given maintenance feed.
Sample administration: after the modeling period is finished, 140 obese sensitive rats are randomly divided into 14 groups according to body weight, one group is used as a model control group, the feeding amount, the food scattering amount and the food remaining amount are recorded every week, and the body weight is weighed 1 time. The model control group and the test sample group were given high calorie model feed, and the blank control group was given maintenance feed. Each test sample group was given 1g/kg/d of the test sample of the different examples and comparative examples by gavage, and the model control group and the blank control group were given the same amount of the corresponding solvent for 6 weeks, not more than 10 weeks.
After the test, the body weight was weighed, 1% sodium pentobarbital (0.5 mL/100g BW) was anesthetized, perirenal fat was dissected from the testis, and the testis was weighed to calculate the fat/body ratio. The observation indexes include body weight, weight gain, food intake, food utilization (weight gain/food intake), fat weight in vivo (testis and perirenal fat pad), fat/body weight. The weight or weight gain of the experimental group is lower than that of the model control group, the fat weight or fat/body ratio in the body is lower than that of the model control group, the difference is significant, the ingestion is not significantly lower than that of the model control group, the animal weight-losing function experimental result of the tested sample can be judged to be positive, and the experimental result is counted in the table 2.
TABLE 2
( And (3) injection: comparison with model control group: p < 0.05, compared to the blank #: p is less than 0.01 )
As can be seen from Table 2, the model control group showed significant increase/decrease (P < 0.01) in each parameter as compared with the blank control group, and the modeling was successful. Rats eating the braised polygonatum food in examples 1-7 of the invention have less weight gain, lower food utilization rate, lower fat weight in the body and lower fat/body than the model group. Wherein, the data of the embodiment 3 are better, and the product effect is better after the subsequent moistening of the embodiments 6 and 7. Compared with the technical scheme of the invention, the values corresponding to rats eating the fragrant solomonseal rhizome food with the parameters outside the protection scope of the invention are higher than those of the embodiment 3, and meanwhile, the parameters are higher than those of rats eating the raw fragrant solomonseal rhizome, the honey fragrant solomonseal rhizome or the wine fragrant solomonseal rhizome. Compared with the fragrant solomonseal rhizome food prepared by other technical schemes, the fragrant solomonseal rhizome food obtained by adopting the technical scheme of the invention can effectively control the weight of rats and has the function of losing weight.
3. The invention relates to an antioxidant effect test method for instant braised fragrant solomonseal rhizome food
The test method comprises the following steps: reference was made to the antioxidant function evaluation method of appendix 1 in "notification of 9 health function evaluation methods (national food and drug administration [2012] 107) regarding the antioxidant function evaluation method of printout and the like.
Test animals: male mice of aged mice over 8 months old, 25-30g, 150.
Modeling and detection (D-galactose oxidative damage model): healthy adult mice are selected, 10 animals are selected randomly and are used as blank control groups, the other animals are subjected to intraperitoneal injection molding by using 1.2g/kg BW of D-galactose, the injection amount is 0.1mL/10g, molding is carried out continuously for 6 weeks for 1 time every day, blood is taken for MDA measurement, and MDA is divided into groups according to MDA level. The samples of examples 1 to 7 and comparative examples 1 to 6 were given with 2g/kg/D in the model control group and 13 test sample groups each of which was randomly divided into 1 model control group and 13 test sample groups, the same volume of solvent was given to the model control group and each dose group, while the test samples were given, the same dose of D-galactose was continuously given to the back of the neck of the patient for subcutaneous or intraperitoneal injection, and the results of the test were counted in Table 3 by killing animals at the end of the experiment to measure the lipid oxidation product content (where the content of malondialdehyde, a lipid peroxide degradation product, was measured in blood by colorimetry), the protein carbonyl content (where the protein carbonyl in serum was measured), the content of reduced glutathione, and the antioxidant enzyme activity (where SOD activity was measured).
TABLE 3 Table 3
( And (3) injection: comparison with model control group: p < 0.05, compared to the blank #: p is less than 0.01 )
As can be seen from Table 3, the lipid oxidation product content, the protein carbonyl content, the antioxidant enzyme activity and the reduced glutathione content were significantly increased/decreased (P < 0.01) in the model control group compared with the blank control group, and the molding was successful. The mice eating the braised polygonatum food in the embodiments 1-2 of the invention have 3 indexes of positive indexes of lipid oxidation product content, protein carbonyl content, antioxidase activity and reducing glutathione content, and the mice eating the braised polygonatum food in the embodiments 3-7 of the invention have positive indexes of lipid oxidation product content, protein carbonyl content, antioxidase activity and reducing glutathione content, which indicates that the embodiments of the invention have antioxidative effect, and the effects of the braised polygonatum food in the embodiments 3-7 are better. And the mice eating the polygonatum food prepared by the technical scheme outside the protection scope of the invention have the best effect, and the comparative example 3 only has 2 indexes positive. Compared with the polygonatum food prepared by other technical schemes, the instant braised polygonatum food prepared by the technical scheme has good oxidation resistance.
4. The invention relates to an auxiliary blood lipid reducing effect test for instant braised fragrant solomonseal rhizome food
The test method comprises the following steps: referring to the auxiliary blood lipid lowering function evaluation method of appendix 6 in the "notification of 9 health care function evaluation methods (national food and drug supervision [2012]107 ]) regarding the antioxidant function evaluation method of the hair printing, a high cholesterol lipid metabolism disorder animal model can be formed by feeding animals with a feed containing cholesterol, lard and sodium cholate, and then a test sample can be administered to the animals, whereby the effect of the test sample on the hypercholesterolemia can be detected, and the effect of the test sample on the absorption of lipid, the formation of lipoprotein, the degradation of lipid or the excretion can be determined. The invention establishes a mixed type hyperlipidemia animal model.
Test animals: healthy adult male SD rats, 200+ -20 g,150 animals at the end of the adaptation period (5-7 days of animal feeding maintenance diet under barrier system).
And (3) molding: the animals were randomly divided into 2 groups according to body weight, the maintenance feed was given as a blank group to 10 animals, the model feed was given to 140 animals, the body weight was weighed 1 time per week, after 1-2 weeks of administration of the model feed, the blank group and the remaining animals were not fasted to collect blood (inner canthus or tail), serum was separated as soon as possible after blood collection, and the serum TC, TG, LDL-C, HDL-C level was measured to determine whether molding was successful.
Sample administration: 140 rats successfully molded were randomly divided into 14 groups according to TC levels, 13 of the groups were orally administered daily as test sample groups for 1g/kg/d of samples in examples 1-7 and comparative examples 1-6, the remaining 1 group was simultaneously administered with the blank control group as a model control group with the same volume of the corresponding solvent, the blank control group was continuously administered with a maintenance feed, the model control group and the test sample group were continuously administered with a model feed, and weights were periodically weighed, blood was collected without fasting at the end of the experiment, serum was separated as soon as possible after blood collection, and the serum TC, TG, LDL-C, HDL-C levels were measured, and the test results were counted in Table 4.
TABLE 4 Table 4
( And (3) injection: comparison with model control group: p < 0.05, compared to the blank #: p is less than 0.01 )
As can be seen from Table 4, the model control group showed a significant increase in TC, TG, LDL-C (P < 0.01) compared with the blank control group, indicating that the model group showed abnormal blood lipid in rats, and the modeling was successful. Compared with the model control group, the contents of TC, TG and LDL-C in the serum of the rats in the examples 1-7 are obviously reduced, the HDL-C content is increased, and the corresponding values of the rats eating the braised polygonatum food prepared by the technical scheme outside the protection scope of the invention are worse than those of the examples. In addition, the effect of reducing blood fat of the polygonatum odoratum or the raw polygonatum odoratum prepared by other modes is also inferior to that of the braised preparation method. Compared with the polygonatum food prepared by other technical schemes, the instant braised polygonatum food has good auxiliary blood fat reducing effect, wherein the instant braised polygonatum food prepared by the method of the embodiment 3 has better effect, and the embodiments 6 and 7 are subjected to subsequent moistening, so that the effect of the food can be further improved.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (2)
1. A preparation method of an instant braised fragrant solomonseal rhizome food is characterized by comprising the following steps: the method specifically comprises the following steps:
(1) Cleaning rhizoma Polygonati Odorati, soaking in water for 18 hr until no core is left, taking out, and draining;
(2) Adding drained rhizoma Polygonati Odorati into a braising pot, adding 1.5 times of clear water, heating to 100deg.C within 9 hr, maintaining the temperature for 36 hr, cooling to room temperature, taking out, drying to water content of 18%, moistening with Mel for 18 hr, and drying to water content of 18%, to obtain the final product;
in the step (2), the braised cooking pot comprises a stainless steel shell with a built-in ceramic liner, movable buckles are arranged at the upper end and the lower end of the stainless steel shell, the upper end is a feeding port, and the lower end is a discharging port.
2. The instant food of radix polygonati officinalis prepared by the preparation method of claim 1.
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