CN114767761A - Preparation method of vinegar schisandra chinensis - Google Patents
Preparation method of vinegar schisandra chinensis Download PDFInfo
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- CN114767761A CN114767761A CN202210618556.1A CN202210618556A CN114767761A CN 114767761 A CN114767761 A CN 114767761A CN 202210618556 A CN202210618556 A CN 202210618556A CN 114767761 A CN114767761 A CN 114767761A
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- 240000006079 Schisandra chinensis Species 0.000 title claims abstract description 48
- 235000008422 Schisandra chinensis Nutrition 0.000 title claims abstract description 47
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 41
- 239000000052 vinegar Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 7
- 206010012735 Diarrhoea Diseases 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 3
- 206010041497 Spermatorrhoea Diseases 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 206010022437 insomnia Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000008967 Enuresis Diseases 0.000 abstract description 2
- 206010059013 Nocturnal emission Diseases 0.000 abstract description 2
- 206010033557 Palpitations Diseases 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 208000019902 chronic diarrheal disease Diseases 0.000 abstract description 2
- 230000027939 micturition Effects 0.000 abstract description 2
- 206010029410 night sweats Diseases 0.000 abstract description 2
- 230000036565 night sweats Effects 0.000 abstract description 2
- 230000002269 spontaneous effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000222336 Ganoderma Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
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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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/79—Schisandraceae (Schisandra family)
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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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/12—Antidiarrhoeals
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P11/00—Drugs for disorders of the respiratory system
- A61P11/06—Antiasthmatics
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- A—HUMAN NECESSITIES
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P13/00—Drugs for disorders of the urinary system
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- A61P25/00—Drugs for disorders of the nervous system
- A61P25/20—Hypnotics; Sedatives
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- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/06—Antiarrhythmics
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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
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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
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
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Abstract
The invention relates to the technical field of traditional Chinese medicine processing, in particular to a preparation method of vinegar schisandra chinensis. The method specifically comprises the following steps: (1) mixing fructus Schisandrae chinensis with rice vinegar, moistening, and air drying; (2) steaming the dried schisandra chinensis obtained in the step (1), and collecting a steaming liquid; (3) mixing the steamed fructus Schisandrae with the steam, and drying. The invention takes schisandra chinensis as a main material and prepares vinegar schisandra chinensis through roasting, wherein the vinegar schisandra chinensis is used for treating asthenic cough, nocturnal emission, spermatorrhea, enuresis, frequent micturition, chronic diarrhea, spontaneous perspiration, night sweat, thirst due to body fluid consumption, internal heat, thirst, palpitation and insomnia.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine processing, in particular to a preparation method of vinegar schisandra chinensis.
Background
Fructus Schisandrae is dried ripe fruit of Schisandra chinensis (Turcz.) Baill. Commonly known as "Bei Wu Wei Zi".
Picking in autumn when the fruit is mature, sun-drying or steaming and sun-drying, and removing fruit stalks and impurities. Tang et al, Xin Xiu Ben Cao, recorded that the five flavors of skin and meat are sweet and sour, and bitter and pungent in the kernel, all have salty flavor, so it is named as Wu Wei Zi. The schisandra chinensis is divided into a south part and a north part. The ancient medical book called him 33614c, mysterious union 34127, mysterious union, confluence, the earliest listed in the Shennong herbal meridian top-grade traditional Chinese medicines can nourish and strengthen the strength, has extremely high medicinal value and the effect of strengthening the body, and is used together with Qiongzhen lucid ganoderma to treat insomnia.
Vinegar fructus Schisandrae is processed product of fructus Schisandrae. The Chinese magnoliavine fruit processed with vinegar has stronger effects of astringency and stopping diarrhea. Can be used for treating spermatorrhea and diarrhea. The processing methods recorded in modern main literatures of schisandra chinensis include four methods of purification, vinegar steaming, wine steaming and honey roasting, and the processing method recorded in the 2005 edition of the chinese pharmacopoeia includes vinegar steaming. Vinegar processed schisandra fruit: taking the clean fructus Schisandrae, and steaming to black according to vinegar steaming method (appendix II D). It is administered by mashing. The processing method does not have reasonable process indexes, steaming time, vinegar adding amount, steaming conditions, temperature and the like, and is not controlled, wherein the steaming time is about 1-2 days, the time consumption is long, the process is relatively complex, and the industrial mass production is greatly restricted. Therefore, it is imperative to formulate feasible and quantificationally controllable processing parameters of fructus Schisandrae chinensis and reasonable quality inspection indexes of decoction pieces.
Therefore, how to provide a preparation method of vinegar schisandra chinensis is to solve the technical problems that in the prior art, the preparation process of vinegar schisandra chinensis is complicated, the preparation period is long, finished products produced by the prior production technology are seriously caked and peeled, and the product quality is low, and the problems to be solved by technical personnel in the field are urgently needed.
Disclosure of Invention
The invention aims to provide a preparation method of vinegar schisandra chinensis, which aims to solve the technical problems of complex preparation process, serious agglomeration and peeling of finished products and low product quality of the vinegar schisandra chinensis in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of vinegar schisandra chinensis comprises the following steps:
(1) mixing fructus Schisandrae with rice vinegar, moistening, and air drying;
(2) steaming the dried schisandra chinensis obtained in the step (1), and collecting a steaming liquid;
(3) mixing the steamed fructus Schisandrae with the steam, and drying.
Preferably, the mass ratio of the schisandra chinensis to the rice vinegar in the step (1) is 4-6: 1.
Preferably, the moistening time in the step (1) is 2-4 h.
Preferably, the air drying in the step (1) is carried out until the water content of the schisandra chinensis is 25-35%.
Preferably, the steaming temperature in the step (2) is 80-100 ℃, and the steaming time is 2-4 h.
Preferably, the drying temperature in step (3) is less than 80 ℃.
Preferably, the drying in the step (3) is carried out until the moisture content of the schisandra chinensis is less than 16%.
Preferably, the thickness of the paving material in the drying process in the step (3) is less than 3cm, and the paving material is stirred for 2-4 times every day.
Compared with the prior art, the invention has the following beneficial effects:
the invention takes schisandra chinensis as a main material and prepares vinegar schisandra chinensis through roasting, wherein the vinegar schisandra chinensis is used for treating asthenic cough, nocturnal emission, spermatorrhea, enuresis, frequent micturition, chronic diarrhea, spontaneous perspiration, night sweat, thirst due to body fluid consumption, internal heat, thirst, palpitation and insomnia.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a flow chart of the present invention.
Detailed Description
The invention provides a preparation method of vinegar schisandra chinensis, which comprises the following steps:
(1) mixing fructus Schisandrae chinensis with rice vinegar, moistening, and air drying;
(2) steaming the dried schisandra chinensis obtained in the step (1), and collecting a steaming liquid;
(3) mixing the steamed fructus Schisandrae with the steam, and drying.
In the invention, the mass ratio of the schisandra chinensis to the rice vinegar in the step (1) is 4-6: 1.
In the invention, the moistening time in the step (1) is 2-4 h; preferably 3 hours.
In the invention, the step (1) is carried out until the water content of the schisandra chinensis is 25-35%; preferably 27-33%; further preferably 29-31%; more preferably 30%.
In the invention, the steaming temperature in the step (2) is 80-100 ℃; preferably 84-96 ℃; further preferably 88-92 ℃; more preferably 90 deg.c.
In the invention, the steaming time in the step (2) is 2-4 h; preferably for 3 hours.
In the invention, the drying temperature in the step (3) is less than 80 ℃; preferably 55-75 ℃; further preferably 60-70 ℃; more preferably 65 deg.c.
In the invention, the drying in the step (3) is carried out until the water content of the schisandra chinensis is less than 16 percent; preferably 13-15%; further preferably 14%.
In the invention, the thickness of the paving material in the drying process in the step (3) is less than 3cm, and the paving material is stirred for 2-4 times every day; preferably, the spreading thickness is 1.5-2.5 cm, and the mixture is stirred for 3 times every day; more preferably, the layer is 2cm thick and stirred 3 times a day.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A preparation method of vinegar schisandra chinensis comprises the following steps:
(1) placing the cleaned fructus Schisandrae (impurity ratio is less than 1%) in a clean medicine-mixing box, adding rice vinegar (mass ratio of fructus Schisandrae to rice vinegar is 4:1), stirring, moistening for 2 hr, and air drying until water content of fructus Schisandrae reaches 25%;
(2) steaming the dried schisandra chinensis obtained in the step (1) for 2 hours at 80 ℃, collecting steaming liquid in the steaming process, mixing the collected steaming liquid back when vinegar is completely absorbed and the surface is black, and cooling;
(3) drying cooled fructus Schisandrae at 55 deg.C until the water content of fructus Schisandrae is 13%, spreading to a thickness of 1.5cm during drying, stirring for 2 times per day, drying, packaging, sealing to obtain final product, and warehousing.
Example 2
A preparation method of vinegar schisandra chinensis comprises the following steps:
(1) placing the cleaned fructus Schisandrae (impurity ratio is less than 1%) in a clean medicine-mixing box, adding rice vinegar (mass ratio of fructus Schisandrae to rice vinegar is 6:1), stirring, moistening for 4 hr, and air drying until water content of fructus Schisandrae reaches 35%;
(2) steaming the dried schisandra chinensis obtained in the step (1) for 4 hours at 100 ℃ by using a steam box, collecting steam liquid in the steaming process, mixing the collected steam liquid back when vinegar is completely absorbed and the surface is black, and taking out the mixture and cooling the mixture;
(3) drying cooled fructus Schisandrae at 75 deg.C until the water content of fructus Schisandrae is 15%, spreading to a thickness of 2.5cm during drying, stirring for 4 times per day, drying, packaging, sealing to obtain final product, and warehousing.
Example 3
A preparation method of vinegar schisandra chinensis comprises the following steps:
(1) placing the cleaned fructus Schisandrae (impurity ratio is less than 1%) in a clean medicine mixing box, adding rice vinegar (mass ratio of fructus Schisandrae to rice vinegar is 5:1), stirring, moistening for 3 hr, and air drying until water content of fructus Schisandrae reaches 30%;
(2) steaming the dried schisandra chinensis in the step (1) for 3 hours at 90 ℃ by using a steam box, collecting the steam in the steaming process, mixing the collected steam back when the vinegar is completely absorbed and the surface is black, taking out, and cooling;
(3) drying cooled fructus Schisandrae at 65 deg.C until the water content of fructus Schisandrae is 14%, spreading with a thickness of 2cm during drying, stirring for 3 times per day, drying, automatically packaging, sealing to obtain final product, and warehousing.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (8)
1. The preparation method of vinegar schisandra chinensis is characterized by comprising the following steps:
(1) mixing fructus Schisandrae with rice vinegar, moistening, and air drying;
(2) steaming the dried schisandra chinensis obtained in the step (1), and collecting a steaming liquid;
(3) mixing the steamed fructus Schisandrae with the steam, and drying.
2. The method for preparing vinegar-processed schisandra chinensis as claimed in claim 1, wherein the moistening time in step (1) is 2-4 h.
3. The preparation method of vinegar-processed schisandra chinensis as claimed in claim 1, wherein the air-drying step (2) is performed until the moisture content of schisandra chinensis is 25-35%.
4. The preparation method of vinegar-processed schisandra chinensis as claimed in claim 1, wherein the steaming temperature in the step (2) is 80-100 ℃, and the steaming time is 2-4 h.
5. The method for preparing vinegar-processed schisandra chinensis as claimed in claim 1, wherein the temperature of drying in step (3) is less than 80 ℃.
6. The method for preparing vinegar-processed schisandra chinensis as claimed in claim 1, wherein the drying step (3) is performed until the moisture content of schisandra chinensis is less than 16%.
7. The preparation method of vinegar-processed schisandra chinensis as claimed in claim 1, wherein the thickness of the paving material in the drying process of step (3) is less than 3cm, and the stirring is performed 2-4 times per day.
8. The preparation method of vinegar-processed schisandra chinensis as claimed in claim 1, wherein the mass ratio of the schisandra chinensis to the rice vinegar in the step (1) is 4-6: 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116763845A (en) * | 2023-08-03 | 2023-09-19 | 陕西中医药大学 | Preparation method of shizandra berry decoction pieces |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110251583A (en) * | 2019-07-23 | 2019-09-20 | 江苏红豆杉中药饮片有限公司 | A kind of preparation method of steamed FRUCTUS SCHISANDRAE with vinegar medicine materical crude slice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110251583A (en) * | 2019-07-23 | 2019-09-20 | 江苏红豆杉中药饮片有限公司 | A kind of preparation method of steamed FRUCTUS SCHISANDRAE with vinegar medicine materical crude slice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116763845A (en) * | 2023-08-03 | 2023-09-19 | 陕西中医药大学 | Preparation method of shizandra berry decoction pieces |
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