CN111938146A - Rhizoma bletillae stomach-nourishing brewing powder product and preparation method thereof - Google Patents

Rhizoma bletillae stomach-nourishing brewing powder product and preparation method thereof Download PDF

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Publication number
CN111938146A
CN111938146A CN202010701858.6A CN202010701858A CN111938146A CN 111938146 A CN111938146 A CN 111938146A CN 202010701858 A CN202010701858 A CN 202010701858A CN 111938146 A CN111938146 A CN 111938146A
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parts
rhizoma bletillae
millet
filtering
weight
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不公告发明人
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Changsha Aiyang Pharmaceutical Technology Co ltd
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Changsha Aiyang Pharmaceutical Technology Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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

Abstract

The invention provides a compound formula of rhizoma bletillae stomach-nourishing brewing powder and a preparation method thereof, wherein the rhizoma bletillae stomach-nourishing brewing powder comprises the following raw materials in parts by weight: 30-80 parts of bletilla striata, 20-30 parts of coix seeds and 10-20 parts of millet, and the method comprises the following specific steps: drying, steaming, adding water, mashing, performing enzymolysis with high temperature amylase, extracting with high temperature water, extracting with ethyl acetate, precipitating with ethanol, mixing with pulverized semen Coicis and semen Setariae, filtering, centrifuging, vacuum concentrating and drying to obtain dried extract, and pulverizing to obtain instant powder. The method utilizes functional components of rhizoma Bletillae polysaccharide, effectively reduces components such as anti-tubercle bacillus, is convenient for development of rhizoma Bletillae health food, and has stomach nourishing effect; by adding the coix seed and millet aqueous extracts, the taste of the product is effectively improved, the dispersibility of the product can be improved, the product has a dehumidifying effect, and the stomach nourishing effect of the product is enhanced.

Description

Rhizoma bletillae stomach-nourishing brewing powder product and preparation method thereof
Technical Field
The invention relates to a rhizoma bletillae stomach-nourishing brewing powder product and a preparation method thereof, and belongs to the technical field of health-care food processing.
Background
The bletilla pseudobulb is a common traditional Chinese medicine and has good effects of stopping bleeding, astringing, reducing swelling and promoting tissue regeneration. The oral administration of the composition can be used for treating pulmonary tuberculosis hemoptysis, bronchiectasis hemoptysis, gastric ulcer hematemesis, hematuria, hematochezia, etc.; it can be used for external application for treating traumatic hemorrhage, burn, scald, and rhagadia manus et pedis. In recent years, researches show that bletilla striata gum in the pseudobulb of bletilla striata is a main drug effect part, and the main component of the pseudobulb of bletilla striata is water-soluble polysaccharide such as glucomannan and the like. Bletilla gum has similar physicochemical properties to acacia gum and tragacanth gum, but is particularly viscous. The common bletilla gum belongs to a natural polymer with small molecular weight, but has no antigenicity and pyrogen, is well compatible with animal organism tissues, and can be slowly degraded and absorbed. At present, the common bletilla gum is widely used for digestive tract ulcers of stomach, esophagus, duodenum and the like, respiratory tract mucosa ulcers of nasal cavity, oral cavity and the like, mucosa ulcers of gynecological diseases of uterus, vagina and the like, and clinical treatments of skin injury, pyocutaneous disease, burn and scald and the like, the total effective rate is over 90 percent, the cure effective rate of some cases reaches 100 percent, and the cure effect is less influenced by factors such as age, disease duration, individual difference, different occupations and the like.
Rhizoma bletillae has protective and therapeutic effects on mucosa such as stomach, duodenum and the like, the mechanism is that synthesis and secretion of endogenous Prostaglandin (PG) are stimulated by mucosal cells, the mechanism is not only a mechanical protective effect, and the research result provides an important basic theoretical basis for treating various ulcer diseases by traditional Chinese medicines. The wound healing time is observed microscopically, and the bletilla striata gum can obviously increase the number of polymorphonuclear leukocytes, mononuclear leukocytes and fibroblasts exuded from the wound surface and obviously accelerate the wound healing speed. The SD mouse skin sheet is cultured by adopting a skin organ culture method (a planktonic method), the keratinocyte migration of the bletilla striata treatment group is found to be remarkably faster and longer than that of a control group, the time for culturing the skin sheet is positively correlated with the migration length, and the bletilla striata gum is reflected to be directly involved in the repair and metabolic processes of damaged tissue cells.
The bletilla striata gum has excellent viscosity characteristics, can be used as a thickening agent, a suspending agent, a humectant and an auxiliary emulsifying agent in the fields of food and cosmetics, and can also be used as a matrix material of a good excipient, a powder, a membrane agent and a gel. The bletilla striata gum, the bletilla striata alkaloid and other active ingredients of the bletilla striata have wide market prospects in the aspects of inhibiting tumor cell proliferation, delaying skin aging, thickening, suspending, moisturizing, emulsification assisting, excipient and the like, and related research documents are numerous at present.
Coix seeds are also called coix seeds, coix seeds and the like, are widely planted in China, Japan and Vietnam, are traditional medical and edible cereal resources, and are known as the king of gramineous plants in the world. The active ingredients of the coix seed mainly comprise coix seed polysaccharides A, B and C, 1-7 neutral glucan, acid polysaccharides CA-1 and CA-2, coix seed ester, coixol, lignans, phenols, various unsaturated fatty acids, benzoxazinone, oxanaphtone and triterpenes ring-opening compounds such as squalene, sterols, adenosine and various amino acids, and the like, so that the coix seed has rich nutritive value and pharmacological effects, has the effects of resisting oxidation, inflammation, cancer, tumor, blood sugar and pain, and the like, and is popular with consumers.
Chinese patent with publication number CN104351688A discloses a preparation method of pure natural purple sweet potato instant powder, which comprises the following steps: (1) curing and drying: cleaning the purple sweet potatoes, removing hard parts at two ends, cutting into slices of 0.2-0.3 cm, and curing for 4min by normal pressure steam; cooling the cured potato chips with cold air, drying with hot air at 60-80 ℃ to constant weight, and sealing for storage; respectively cleaning millet, oat and peanut kernel, drying, parching and curing; (2) crushing, screening and mixing: taking the formula of purple sweet potato slices 60%, millet 15%, oat 12%, peanut kernel 8% and fresh orange powder 5% as an example. Mixing the cured and dried purple sweet potato dry slices, millet, oat and peanut kernels according to the weight percentage of 60%, 15%, 12% and 8%, crushing the mixture by using a universal mill, and screening by using a 80-mesh plane screen; adding 5% of fresh orange powder into the undersize product, and mixing in a cylindrical mixer to obtain pure natural purple sweet potato mixed powder; (3) packaging: adopting a small package of 30g, and packaging 16 small bags into a large bag of 480 g; the packaging material is made of a composite light-resistant material, so that the loss of anthocyanin during storage is avoided.
Chinese patent with publication number CN107006569A discloses a preparation method of rhizoma bletillae stomach-nourishing biscuits, which comprises the following steps of: cleaning rhizoma Bletillae, placing into a pot, decocting, adding green tea powder, mixing, pulping, spray drying to obtain rhizoma Bletillae powder; step two, kneading: putting rhizoma bletillae powder, low gluten millet, dietary alkali, sugar and salt into a dough kneading machine to form dough; step three, mixing and refrigerating: mixing the flavoring with the dough, continuously stirring to obtain mixed dough, and refrigerating; step four, pressing the noodles: taking out the refrigerated mixed dough, rolling the dough into a dough sheet, and repeatedly folding the dough sheet; step five, baking: and (3) making the dough sheets into cake blanks by using molds with various shapes, placing the cake blanks into baking trays coated with edible oil until the biscuits are molded, and cooling at room temperature to obtain the bletilla striata stomach-nourishing biscuits.
Chinese patent publication No. CN107048180A discloses rhizoma bletillae stomach-nourishing noodles, which comprise the following raw materials of rhizoma bletillae starch, millet powder, hericium erinaceus, millet, salt, dietary alkali and quail eggs. The preparation method comprises the following steps: preparing materials: a. mixing rhizoma Bletillae starch, semen Setariae powder, semen Setariae and edible alkali; b. cleaning hericium erinaceus, cutting into blocks, adding water and salt, cooking in a soup pot for 1-2 hours, and pulping the cooked hericium erinaceus and soup in a pulping machine to obtain a pulp for later use; pouring the cooled juice and the quail protein into a mixture of bletilla starch, millet powder, millet and edible alkali, and standing to obtain dough after the dough is kneaded; cooking the dough; slicing the cured dough to obtain noodles, standing, airing, sterilizing, sealing and storing to obtain the bletilla striata stomach-nourishing noodles.
Chinese patent with publication number CN106418527A discloses a preparation method of lemon whitening oat brewing powder, which comprises the following steps: (1) cleaning oat, red glutinous rice and millet with hull, soaking and sterilizing the oat, red glutinous rice and millet with 0.8-1% of sodium hypochlorite solution for 20-30 minutes, cleaning the oat, red glutinous rice and millet with distilled water, soaking the oat, red glutinous rice and millet with 0.06-0.08% of sodium hypochlorite solution for 10-12 hours, cleaning the oat, red glutinous rice and millet with distilled water, performing germination acceleration culture at the temperature of 28-32 ℃, spraying distilled water to keep wet during the germination acceleration culture, stopping the culture until the bud length is 0.4-0.6mm, drying the oat, red glutinous rice and millet under the microwave power of 450 and 550W for 2-3 minutes, removing the hull, and crushing the obtained germination raw material to 60-80 meshes to obtain the germination rice flour; (2) drying oat bran and pomegranate seeds for 1-2 minutes by microwave, crushing for 20-30 minutes at-10 +/-2 ℃ by using a vibrating low-temperature ultrafine crusher, mixing the obtained ultrafine powder with 20-25 times of 95% ethanol, performing ultrasonic treatment for 30-40 minutes at the ultrasonic power of 400-50W, performing centrifugal separation, mixing the obtained degreased powder with 30-40 times of distilled water, adding cellulase with the weight of 0.1-0.2% of the material weight, adjusting the pH to 5, performing ultrasonic enzymolysis for 40-50 minutes at the ultrasonic power of 400-500W and the temperature of 40-50 ℃, performing centrifugal filtration after enzyme deactivation, and freeze-drying the filtrate to obtain powder; (3) peeling fresh fructus Citri Limoniae, removing seeds, removing impurities of coffee abelmoschus esculentus, cleaning, removing pedicel and skin of black fructus Lycopersici Esculenti, mixing with 8-10 times of distilled water, pulping, boiling with slow fire for 2-3 min, cooling, adding fruit pulp enzyme 0.1-0.2% of the weight of the material, performing enzymolysis at 30-35 deg.C for 60-70 min, inactivating enzyme, filtering, and freeze drying the filtrate to obtain fruit powder; (4) adding 60-80U/g high-temperature resistant alpha-amylase into the germinated rice flour, dissolving the amylase by warm water, feeding the material into a moisture conditioner, spraying water or adjusting steam at room temperature to enable the moisture of the material to be 15-19%, then feeding the material into a double-screw extrusion puffing machine, wherein the temperatures of the front end, the middle end and the tail end of the extruding machine are 55-65 ℃, 95-105 ℃, 130-140 ℃, the rotating speed of a screw is 170r/min, the feeding rotating speed is 20-30r/min, and the material passes through a die orifice to form a rod-shaped semi-finished product; (5) drying the rod-shaped semi-finished product under the microwave power of 400 plus 500W until the water content is 6-7%, crushing to 80-100 meshes to obtain expanded powder, adding the powder, the fruit powder, the whey protein powder, the wheat germ powder and the momordica grosvenori sweet, adding 1-1.2% of sodium alginate, 0.4-0.6% of monoglyceride and 3-4% of maltodextrin based on the total weight, and fully and uniformly mixing to obtain the finished product expanded mixed powder.
Chinese patent with publication number CN106879995A discloses a preparation method of a brewing powder rich in dietary fiber, which comprises the following steps: (1) cutting sweet potato and purple sweet potato into small pieces, cutting parsley, amaranth and seaweed into small pieces, respectively freeze-drying and then crushing into powder; (2) baking red rice, millet and oat bran at 80-90 deg.C for 20-40min, cooling, and pulverizing into powder; (3) baking stigma Maydis at 40-60 deg.C for 10-20min, cooling, and pulverizing into powder; (4) freeze drying aloe extract, and pulverizing into powder; (5) and (3) putting the powder obtained in the steps (1) to (4), the konjac dietary fiber, the wheat fiber, the soybean oligosaccharide and the polydextrose into a mixing tank, stirring at a low speed for 40-50min, and packaging after the inspection is qualified.
Chinese patent with publication number CN107259480A discloses a peanut blending powder and a preparation method thereof, which is prepared from the following raw materials in parts by weight: 60-90 parts of peanut powder, 10-20 parts of millet powder, 40-60 parts of yam powder, 15-35 parts of lotus seed powder and 12-27 parts of fine yellow powder; wherein the peanut powder is obtained by cold pressing peanut and pulverizing. The preparation method comprises the steps of taking cold-pressed peanuts, crushing and sieving to obtain peanut powder; weighing the raw materials according to the parts by weight, uniformly mixing, curing, drying and packaging to obtain the finished product.
Chinese patent publication No. CN107361291A discloses a method for preparing infant mixed powder by mixing brown rice and millet in proportion, which comprises the following steps: A. cleaning picked blueberries, putting the cleaned blueberries into a refrigeration house below 18 ℃ below zero, freezing the blueberries in the refrigeration house, and unfreezing and crushing the blueberries in an ultrahigh pressure device when the blueberries are taken to obtain blueberry powder; B. mixing blueberry powder, ginsenoside and maltodextrin, adding water for dissolving, homogenizing, and freeze drying to obtain mixed dry powder; C. mixing and crushing the rest raw materials, sieving with a 80-mesh sieve, and uniformly stirring with water; D. using a single screw extruder for rough machining: feeding the materials through a feeding system, feeding the materials into an extrusion system, and puffing under screw extrusion; the obtained puffed material enters a cutting system, and is pressed by a forming press roller and cut by a cutting roller in sequence to obtain coarse cereal food; E. and D, crushing the coarse cereal food in the step D, mixing the crushed coarse cereal food with the mixed dry powder in the step B, and uniformly stirring.
Disclosure of Invention
The existing common bletilla pseudobulb product has a good stomach protecting effect, but the effect is single, and the problems of poor taste, inconvenience in eating and the like caused by the fact that the common bletilla pseudobulb product is bitter and astringent in taste exist in the using process of the product, so that the first purpose of the invention is to provide a compound formula of the common bletilla pseudobulb stomach nourishing brewing powder and a preparation method thereof.
In one embodiment, the rhizoma bletillae stomach-nourishing brewing powder product is prepared from the following raw materials in parts by weight: 30-80 parts of bletilla striata, 20-30 parts of coix seed and 10-20 parts of millet.
In a specific embodiment, the raw material components comprise the following components in parts by weight: 40-50 parts of bletilla striata, 20-25 parts of coix seed and 15-20 parts of millet.
In another specific embodiment, the raw material components consist of the following components in parts by weight: 50 parts of bletilla striata, 25 parts of pearl barley and 20 parts of millet.
The second purpose of the invention is to provide a preparation method of the product, which comprises the following specific steps:
(1) taking dry white, steaming at 90-100 ℃ for 30-60 min, taking out rhizoma bletillae, adding water, mashing with a mashing machine, adding high-temperature amylase liquid until the final concentration is 100U/L, and keeping the temperature at 50-60 ℃ for 2-4 h, wherein the ratio of the volume L of the added water to the weight kg of the rhizoma bletillae is 0.5-3: 1;
(2) adding water into the mixture, and leaching the mixture at the high temperature of 80-95 ℃ for 1.5-3 h, wherein the weight kg ratio of the added water to the bletilla striata is 2-6: 1;
(3) filtering to obtain a filtrate, adding ethyl acetate with the volume being two to four times that of the filtrate, extracting for 60-100 min at room temperature, removing an ethyl acetate layer, and taking a lower layer liquid;
(4) concentrating the lower layer liquid at 60-80 deg.C to 1/5-1/8 of original volume to obtain concentrated solution;
(5) adding 95% ethanol with the volume being two to four times that of the concentrated solution, standing for 5-10 h, filtering the concentrated solution for 1 time by using two layers of gauze to obtain filter residue, and adding water to dissolve the filter residue to obtain a bletilla striata extracting solution, wherein the ratio of the volume L of the added water to the weight kg of the filter residue is 5-10: 1;
(6) taking the crushed coix seeds and millet, adding water, and keeping the temperature of 80-100 ℃ for 60-120 min to obtain a mixture, wherein the volume L of the added water is 3-5: 1 of the weight kg of the mixture of the coix seeds and the millet;
(7) filtering the mixture for 1 time by adopting two layers of gauze, mixing the filtrate with the bletilla striata extract, standing for 60-120 min, centrifuging for 30-60 min at 3000-6000 rpm, removing precipitates, and taking supernatant;
(8) and (4) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain a brewing powder product.
The high-temperature amylase liquid can be directly purchased from the market, and the enzyme activity of the high-temperature amylase liquid is required to reach more than 1 ten thousand U/L.
In the step (3), the filtering is performed for 2 times by using gauze and 1 time by using ceramic membrane.
Technical effects
1. The bletilla striata polysaccharide is mainly prepared by using bletilla striata polysaccharide functional components, so that the components such as mycobacterium tuberculosis resistance and the like are effectively reduced, the development of bletilla striata health-care food is facilitated, and the stomach nourishing effect is achieved.
2. By adding the coix seed and millet aqueous extracts, the taste of the product is effectively improved, the dispersibility of the product can be improved, the active polysaccharide ingredients of the coix seed are increased, the product has a dehumidifying effect, and the stomach nourishing effect of the product is enhanced.
3. The product has health promotion effect by protecting active ingredients such as coixol with several polysaccharides.
Detailed Description
The present invention will be further described with reference to examples, but it is not limited to any one of these examples or the like.
Example 1
Steaming dried rhizoma bletilla and 100kg at 90 deg.C for 60min, taking out rhizoma Bletillae, adding 200L water, mashing with a mashing machine, adding high temperature amylase solution to make rhizoma Bletillae solution reach enzyme activity above 300U/L, and keeping temperature at 60 deg.C for 3 hr; adding 500L of water, and leaching at 85 deg.C for 3 hr; filtering to obtain 520L filtrate, adding 1200L ethyl acetate, extracting at room temperature for 80min, removing ethyl acetate layer, and collecting lower layer liquid; concentrating the lower layer liquid at 70 deg.C to obtain 70L concentrated solution; adding 200L 95% ethanol into the concentrated solution, standing for 7 hr, filtering with two layers of gauze for 1 time to obtain 26.6kg filter residue, and adding 250L water to dissolve to obtain rhizoma Bletillae extractive solution. Taking 50kg of crushed coix seeds and 40kg of crushed millet, adding 400L of water, and keeping the temperature at 90 ℃ for 100min to obtain a mixture; filtering the mixture with two layers of gauze for 1 time, mixing the filtrate with rhizoma Bletillae extractive solution, standing for 60min, centrifuging at 5000rpm for 50min, removing precipitate, and collecting supernatant; and (4) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain 78.8kg of brewing powder product.
Comparative example 1
Steaming dried rhizoma bletilla and 100kg at 90 deg.C for 60min, taking out rhizoma Bletillae, adding 200L water, mashing with a mashing machine, adding high temperature amylase solution to make rhizoma Bletillae solution reach enzyme activity above 300U/L, and keeping temperature at 60 deg.C for 3 hr; adding 500L of water, and leaching at 85 deg.C for 3 hr; filtering to obtain 520L filtrate, adding 1200L ethyl acetate, extracting at room temperature for 80min, removing ethyl acetate layer, and collecting lower layer liquid; concentrating the lower layer liquid at 70 deg.C to obtain 100L concentrated solution; standing the concentrated solution for 7h, filtering with two layers of gauze for 1 time to remove residue, adding 150L of water, and dissolving to obtain rhizoma Bletillae extractive solution. Taking 50kg of crushed coix seeds and 40kg of crushed millet, adding 400L of water, and keeping the temperature at 90 ℃ for 100min to obtain a mixture; filtering the mixture with two layers of gauze for 1 time, mixing the filtrate with rhizoma Bletillae extractive solution, standing for 60min, centrifuging at 5000rpm for 50min, removing precipitate, and collecting supernatant; and (3) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain 85.1kg of brewing powder product.
Comparative example 2
Steaming dried rhizoma bletilla and 100kg at 90 deg.C for 60min, taking out rhizoma Bletillae, adding 200L water, mashing with a mashing machine, adding high temperature amylase solution to make rhizoma Bletillae solution reach enzyme activity above 300U/L, and keeping temperature at 60 deg.C for 3 hr; adding 500L of water, and leaching at 85 deg.C for 3 hr; filtering to obtain 520L filtrate, adding 1200L ethyl acetate, extracting at room temperature for 80min, removing ethyl acetate layer, and collecting lower layer liquid; concentrating the lower layer liquid at 70 deg.C to obtain 70L concentrated solution; adding 200L 95% ethanol into the concentrated solution, standing for 7h, filtering with two layers of gauze for 1 time to obtain 26.6kg filter residue, adding 250L water to dissolve to obtain rhizoma Bletillae extract, centrifuging at 5000rpm for 50min, removing precipitate, collecting supernatant, and spray drying to obtain rhizoma Bletillae extract. Taking 50kg of crushed coix seeds and 40kg of crushed millet, adding 400L of water, and keeping the temperature at 90 ℃ for 100min to obtain a mixture; filtering the mixture with two layers of gauze for 1 time, centrifuging the filtrate at 5000rpm for 50min, removing precipitate, and collecting supernatant; and (3) concentrating and drying the supernatant in vacuum to obtain a dried substance, and finally mixing the dried substance with the bletilla striata extract for ball milling and crushing to obtain 81.3kg of reconstituted powder product.
Example 2
Steaming 200kg of dry rhizoma Bletillae at 90 deg.C for 60min, taking out rhizoma Bletillae, adding 300L of water, mashing with a mashing machine, adding high temperature amylase solution to make rhizoma Bletillae solution reach enzyme activity above 400U/L, and keeping temperature at 60 deg.C for 3 hr; adding 1100L water, and leaching at 85 deg.C for 3 hr; filtering to obtain 1080L filtrate, adding 3000L ethyl acetate, extracting at room temperature for 100min, removing ethyl acetate layer, and collecting the lower layer liquid; concentrating the lower layer liquid at 65 deg.C to obtain 150L concentrated solution; adding 450L 95% ethanol into the concentrated solution, standing for 10 hr, filtering with two layers of gauze for 1 time to obtain 55.2kg filter residue, adding 450L water, and dissolving to obtain rhizoma Bletillae extractive solution. Taking 100kg of crushed coix seeds and 80kg of crushed millet, adding 750L of water, and carrying out heat preservation at 80-100 ℃ for 120min to obtain a mixture; filtering the mixture with two layers of gauze for 1 time, mixing the filtrate with rhizoma Bletillae extractive solution, standing for 120min, centrifuging at 6000rpm for 60min, removing precipitate, and collecting supernatant; and (4) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain 151.5kg of brewing powder product.
Example 3
Steaming dried rhizoma bletilla and 400kg at 90 deg.C for 60min, taking out rhizoma Bletillae, adding 600L water, mashing with a mashing machine, adding high temperature amylase solution to make rhizoma Bletillae solution reach enzyme activity above 400U/L, and keeping temperature at 60 deg.C for 3 hr; adding 2300L of water, and leaching at 85 deg.C for 3 hr; filtering to obtain 2200L filtrate, adding 4500L ethyl acetate, extracting at room temperature for 100min, removing ethyl acetate layer, and collecting lower layer liquid; concentrating the lower layer liquid at 65 deg.C to obtain 300L concentrated solution; adding 450L 95% ethanol into the concentrated solution, standing for 10 hr, filtering with two layers of gauze for 1 time to obtain 114.6kg filter residue, and adding 1000L water to dissolve to obtain rhizoma Bletillae extractive solution. Taking 200kg of crushed coix seeds and 160kg of crushed millet, adding 1600L of water, and carrying out heat preservation at 80-100 ℃ for 120min to obtain a mixture; filtering the mixture with two layers of gauze for 1 time, mixing the filtrate with rhizoma Bletillae extractive solution, standing for 120min, centrifuging at 6000rpm for 60min, removing precipitate, and collecting supernatant; and (3) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain 310.2kg of brewing powder product.
TABLE 1 comparison of the results of the products obtained
Product(s) Flavor and taste Content of polysaccharide% Coix lacryma-jobi essence mg/kg
Example 1 Has no bitter taste and slight sweet taste 42.9 0.156
Comparative example 1 Obviously has bitter and astringent taste 36.3 0.113
Comparative example 2 Slightly bitter and astringent taste 41.5 0.138
Example 2 Has no bitter taste and slight sweet taste 45.1 0.142
Example 3 Has no bitter taste and slight sweet taste 47.7 0.135

Claims (5)

1. A compound formula product of rhizoma bletillae stomach-nourishing brewing powder is prepared from the following raw materials in parts by weight: 30-80 parts of bletilla striata, 20-30 parts of coix seed and 10-20 parts of millet.
2. The product according to claim 1, wherein each raw material component consists of the following parts by weight: 40-50 parts of bletilla striata, 20-25 parts of coix seed and 15-20 parts of millet.
3. The product according to claim 1, wherein each raw material component consists of the following parts by weight: 50 parts of bletilla striata, 25 parts of pearl barley and 20 parts of millet.
4. A method for preparing the product according to claims 1 to 3, comprising the following steps:
(1) taking dry white, steaming at 90-100 ℃ for 30-60 min, taking out rhizoma bletillae, adding water, mashing with a mashing machine, adding high-temperature amylase liquid until the final concentration is 100U/L, and keeping the temperature at 50-60 ℃ for 2-4 h, wherein the ratio of the volume L of the added water to the weight kg of the rhizoma bletillae is 0.5-3: 1;
(2) adding water into the mixture, and leaching the mixture at the high temperature of 80-95 ℃ for 1.5-3 h, wherein the weight kg ratio of the added water to the bletilla striata is 2-6: 1;
(3) filtering to obtain a filtrate, adding ethyl acetate with the volume being two to four times that of the filtrate, extracting for 60-100 min at room temperature, removing an ethyl acetate layer, and taking a lower layer liquid;
(4) concentrating the lower layer liquid at 60-80 deg.C to 1/5-1/8 of original volume to obtain concentrated solution;
(5) adding 95% ethanol with the volume being two to four times that of the concentrated solution, standing for 5-10 h, filtering the concentrated solution for 1 time by using two layers of gauze to obtain filter residue, and adding water to dissolve the filter residue to obtain a bletilla striata extracting solution, wherein the ratio of the volume L of the added water to the weight kg of the filter residue is 5-10: 1;
(6) taking the crushed coix seeds and millet, adding water, and keeping the temperature of 80-100 ℃ for 60-120 min to obtain a mixture, wherein the volume L of the added water is 3-5: 1 in the weight kg ratio of the coix seeds to millet;
(7) filtering the mixture for 1 time by adopting two layers of gauze, mixing the filtrate with the bletilla striata extract, standing for 60-120 min, centrifuging for 30-60 min at 3000-6000 rpm, removing precipitates, and taking supernatant;
(8) and (4) concentrating and drying the supernatant in vacuum to obtain a dried substance, and performing ball milling and crushing to obtain a brewing powder product.
5. The method for preparing said product according to claim 4, wherein said filtering in step (3) is performed by filtering with gauze for 2 times and filtering with ceramic membrane for 1 time.
CN202010701858.6A 2020-07-20 2020-07-20 Rhizoma bletillae stomach-nourishing brewing powder product and preparation method thereof Pending CN111938146A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1244418A (en) * 1999-07-30 2000-02-16 河北省中医院 Instant health medicated gruel powder for preventing and treating gastropathy and its production process
CN108283289A (en) * 2017-12-31 2018-07-17 长沙湘资生物科技有限公司 Instant powder product rich in purpurin
CN108902814A (en) * 2018-05-08 2018-11-30 长沙爱扬医药科技有限公司 Bletilla protects stomach diet products and its application

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1244418A (en) * 1999-07-30 2000-02-16 河北省中医院 Instant health medicated gruel powder for preventing and treating gastropathy and its production process
CN108283289A (en) * 2017-12-31 2018-07-17 长沙湘资生物科技有限公司 Instant powder product rich in purpurin
CN108902814A (en) * 2018-05-08 2018-11-30 长沙爱扬医药科技有限公司 Bletilla protects stomach diet products and its application

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