CN116459327A - Preparation method of triple-coke herbal fermentation liquor - Google Patents
Preparation method of triple-coke herbal fermentation liquor Download PDFInfo
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Abstract
The invention relates to the technical field of herbal medicines, in particular to a preparation method of triple-coke herbal medicine fermentation liquor, which comprises the following steps: step 1, weighing the following raw materials in parts by weight: 0.5-1.5 parts of cinnamon, 1-2 parts of kudzuvine root, 0.3-1 part of dried ginger, 1-3 parts of gardenia, 0.5-1.5 parts of red rose with heavy petals, 1-3 parts of raw malt and 1-3 parts of poria cocos; in the fermentation process of the traditional Chinese medicine, the microorganism can secrete dozens of extracellular enzymes in the fermentation liquid of the traditional Chinese medicine, so that the generated intracellular enzymes are more abundant, and the enzymes provide powerful catalytic energy for biochemical reaction of the traditional Chinese medicine. The unique traditional Chinese medicine fermentation technology utilizes the characteristic of microorganism, and modifies the structure of a traditional Chinese medicine natural product to obtain a lead compound with better activity. Therefore, the fermented traditional Chinese medicine has the characteristics of high efficacy, low toxicity and remarkable curative effect.
Description
Technical Field
The invention relates to the technical field of herbal medicines, in particular to a preparation method of triple-coke herbal medicine fermentation liquor.
Background
The triple energizer is a specific word in TCM, and is called as the combination of the upper, middle and lower energizer, which is one of six fu organs. The specific expression of the trifocal is as follows:
1. upper coke: the upper jiao is mainly the heart and lung secondary viscera, after the upper jiao is unobstructed, the functions of dispersing and rapidly descending the lung can be improved, the heart function is also better, the respiration is smooth, and the patient has no symptoms such as cough, asthma, chest pain, heart pain and the like, namely the upper jiao is the manifestation of being unobstructed.
2. Middle-jiao: the middle energizer is the upper abdomen, including the spleen, stomach, liver, gallbladder and other viscera. The middle energizer is cleared, the transportation and transformation of food can be recovered to be normal, if the food is sweet, the digestion function is normal, and the patient has no abdominal distention, stomach pain and hypochondriac distention pain, which is the manifestation of the clear middle energizer.
3. Lower coke: the lower energizer is below the umbilicus of the lower abdomen, mainly including the kidneys, bladder and large and small intestines. The lower jiao is mainly expressed as: the excretion function is smooth, for example, the excrement is shaped once a day, and the symptoms such as constipation, diarrhea and the like are avoided. Smooth urine, no symptoms such as frequent urination, urgent urination, and astringent urination, and the like, and the patients have few times of getting up at night, which indicates that the lower jiao is cleared.
Ancient people had a long history of disease treatment and could be traced to the earliest stages of the spring and autumn warrior to Qin-Han dynasty. The recipe of the treatment of the disease is discussed in Nei Jing. Zhang Zhongjing, shang Han Mixed disease theory, is analyzed from the carried treatment formulas, and the treatment methods contained in books are quite abundant. The traditional Chinese medicine pays attention to diagnosis and treatment in preventing and treating insomnia, has the characteristics of multiple layers, multiple links, multiple targets, remarkable curative effect and small adverse reaction, but the traditional Chinese medicine fermentation processing method can not well extract the effective components in the traditional Chinese medicine. So that the effect of the drug effect is greatly reduced. Therefore, we propose a preparation method of triple-coke herbal fermentation broth to solve the above problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a preparation method of triple-focus herbal fermentation liquor.
A preparation method of triple-coke herbal fermentation liquor comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 0.5-1.5 parts of cinnamon, 1-2 parts of kudzuvine root, 0.3-1 part of dried ginger, 1-3 parts of gardenia, 0.5-1.5 parts of red rose with heavy petals, 1-3 parts of raw malt and 1-3 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water 10-20 times of the powder into the powder for mixing, pressurizing and steaming the mixture at 105-120 ℃ for 2-4 hours, cooling, and filtering and separating to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1-2 times of that of the powder;
step 4, adding deionized water with the mass of 10-20 times into the filter residues in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 25-35 ℃, the primary fermentation time is 24-36 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, the secondary fermentation time is 6-12 hours, and the secondary fermentation temperature is 20-32 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
Preferably, in the step 2, the mesh number of the screen is 300-500 mesh.
Preferably, in the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of lactobacillus rhamnosus to lactobacillus plantarum to lactobacillus acidophilus is (1-2): (0.5-3): 1.
preferably, in the step 4, the lactobacillus is used in an amount of 0.0005-0.003 times the mass of the filter residue.
Preferably, in the step 5, a blending solution is added into the prepared triple-coke herbal fermentation liquor.
Preferably, the mass ratio of the blending liquid to the triple-focus herbal fermentation liquid is (3-10): 1.
preferably, the blending liquid consists of the following raw materials in parts by weight: 3-5 parts of honey, 4-8 parts of brown sugar and 15-30 parts of deionized water.
Preferably, in the step 5, after adding the blending solution into the triple-coke herbal fermentation liquid, mixing uniformly, and sealing and packaging.
The beneficial effects of the invention are as follows:
1. in the fermentation process of the traditional Chinese medicine, the microorganism can secrete dozens of extracellular enzymes in the fermentation liquid of the traditional Chinese medicine, so that the generated intracellular enzymes are more abundant, and the enzymes provide powerful catalytic energy for biochemical reaction of the traditional Chinese medicine. The unique traditional Chinese medicine fermentation technology in the invention utilizes the characteristic of microorganism, and modifies the structure of the traditional Chinese medicine natural product to obtain the lead compound with better activity. Therefore, the fermented traditional Chinese medicine has the characteristics of high efficacy, low toxicity and remarkable curative effect.
2. The fermentation liquor contains various probiotics, amino acid, active polypeptide, active polysaccharide, sleeping promoting active factors, fatty acid, organic acid, vitamins and microelements, and the produced food is used for removing blood stasis and toxin, balancing intestinal flora and soothing five viscera.
3. The triple-jiao herbal fermentation liquor has the function of removing blood stasis and toxin: the rich metabolite produced by the fermentation of the traditional Chinese medicine is used as a chelating agent, can be chelated with substances such as free radicals, calcium, lipid, collagen, mucopolysaccharide, lead, mercury, arsenic, aluminum, copper and the like deposited in human tissues and organs, which are excessive and harmful, excretes various pathogenic factors accumulated in the body, and removes pathogenic factors such as antibodies, immune complexes and the like in the plasma of patients. Through the sharp reduction of substances, the central systems of organisms such as nerves, endocrine, immunity, digestion, circulation, respiration, urinary tract, reproduction and the like are stimulated to carry out stress reaction, and a series of endogenous substances (for short, in vivo medicines) such as neurotransmitters, hormones, immune factors and the like are generated, so that the organisms can be "promoted to be new", "the fetus is removed, bones are replaced and the like. Detoxify the whole human body, and restore the metabolic balance of the human body, thereby eliminating various hidden dangers and focus in the human body and establishing a healthy physical ability new environment.
4. The triple-focus herbal fermentation liquor has the function of balancing intestinal flora: modern scientific researches show that approximately thousands of bacteria exist in human intestinal tracts, and metabolites of intestinal flora influence the activity of human somatic enzymes and hormone levels. Recent studies on the "brain-gut axis" have further revealed the effect of gut flora and its metabolites on the body, with gut microorganisms representing the function of the human "second brain". The intestinal tract has more neurons than the spinal column or the central nervous system, cells of tens of hormones secreted by the gastrointestinal tract are widely distributed on the gastrointestinal tract wall and participate in the regulation of different functions, dopamine and 5-hydroxytryptamine closely related to sleep are also contained in the cells, and certain neuropeptides, cholecystokinin, orexin and other endogenous sleep-promoting substances are also researched and proved to be related to the regulation of sleep-wake, and the fermentation of the herbal materials provides abundant substance guarantees for the balance of intestinal flora.
5. The triple-focus herbal fermentation liquor has the function of relieving five viscera: the Chinese medicine of the culture foundation of five thousand years in China clarifies that the dysfunction of five viscera can cause insomnia. Insomnia is chronic consumption, and is easy to dry by decoction, and the essence, the qi and the spirit of a person are not conditioned in time, so that the five viscera are damaged. Damaged viscera can aggravate insomnia and vicious circle. The functions of the five zang organs are coordinated, yin and yang of the body are balanced, yin and yang are freely converted, and the deep sleep time is longer. Effective deep sleep is critical to ensure sleep quality. Ancient people cloud: the \ "Don't find the place to sleep\" is a sense of deep sleep.
6. The effect that the taking of the triple-coke herbal fermentation liquor for recuperating the body can appear is as follows: the facial color becomes good, the spots become light, the body is relaxed, the gastric motility is enhanced, the urination and defecation are normal, the deep sleep is increased, the spirit is clear, the immunity is improved, and the vigor is full; the triple-jiao herbal fermentation liquor has food-grade safety and drug-grade effects, can be drunk continuously for a long time, maintains good internal environment of the body after being drunk for a long time, and achieves the long-term aims of losing weight, beautifying, resisting aging, deeply sleeping, balancing internal organs, strengthening body resistance to eliminate evil, improving immunity and prolonging life.
Detailed Description
The invention is further illustrated below in connection with specific embodiments.
In example 1, a preparation method of a triple-focus herbal fermentation broth comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 0.5 part of cinnamon, 1 part of kudzuvine root, 0.3 part of dried ginger, 1 part of gardenia, 0.5 part of red rose with heavy petals, 1 part of raw malt and 1 part of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water 10 times of the powder into the powder for mixing, then carrying out pressure cooking on the mixture for 2 hours at the temperature of 105 ℃, cooling, and then carrying out filtration and separation to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1-2 times of that of the powder;
step 4, adding deionized water with the mass of 10 times into the filter residues in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 25 ℃, the primary fermentation time is 24 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, and the secondary fermentation time is 6 hours, and the secondary fermentation temperature is 20 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
In the step 2, the mesh number of the screen is 300 meshes.
In the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of the lactobacillus rhamnosus to the lactobacillus plantarum to the lactobacillus acidophilus is 1:0.5:1.
in the step 4, the dosage of the lactobacillus is 0.0005 times of the quality of filter residues.
In the step 5, adding a regulating solution into the prepared triple-coke herbal fermentation liquor.
The mass ratio of the blending liquid to the triple-focus herbal fermentation liquid is 3:1.
the blending liquid consists of the following raw materials in parts by weight: 3 parts of honey, 4 parts of brown sugar and 15 parts of deionized water.
In the step 5, after adding the blending liquid into the triple-coke herbal fermentation liquid, uniformly mixing, and sealing and packaging.
In example 2, a preparation method of a triple-focus herbal fermentation broth comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 1.5 parts of cinnamon, 2 parts of kudzuvine root, 1 part of dried ginger, 3 parts of gardenia, 1.5 parts of red rose with heavy petals, 3 parts of raw malt and 3 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water with the mass 20 times of that of the powder into the powder for mixing, then carrying out pressure cooking on the mixture for 4 hours at the temperature of 120 ℃, cooling, and then carrying out filtration and separation to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 2 times of that of the powder;
step 4, adding deionized water with the mass being 20 times that of the filter residue in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 35 ℃, the primary fermentation time is 36 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, the secondary fermentation time is 12 hours, and the secondary fermentation temperature is 32 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
In the step 2, the mesh number of the screen is 500 mesh.
In the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of the lactobacillus rhamnosus to the lactobacillus plantarum to the lactobacillus acidophilus is 2:3:1.
in the step 4, the dosage of the lactobacillus is 0.003 times of the quality of filter residues.
In the step 5, adding a regulating solution into the prepared triple-coke herbal fermentation liquor.
The mass ratio of the blending liquid to the triple-focus herbal fermentation liquid is 10:1.
the blending liquid consists of the following raw materials in parts by weight: 5 parts of honey, 8 parts of brown sugar and 30 parts of deionized water.
In the step 5, after adding the blending liquid into the triple-coke herbal fermentation liquid, uniformly mixing, and sealing and packaging.
In example 3, a preparation method of a triple-focus herbal fermentation broth comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 1 part of cinnamon, 1.5 parts of kudzuvine root, 0.5 part of dried ginger, 2 parts of gardenia, 1 part of red rose with heavy petals, 2 parts of raw malt and 2 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water 15 times of the powder into the powder for mixing, then carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, and then carrying out filtration and separation to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1.5 times of that of the powder;
step 4, adding deionized water with the mass being 15 times that of the filter residue in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 30 ℃, the primary fermentation time is 32 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, and the secondary fermentation time is 8 hours, and the secondary fermentation temperature is 25 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
In the step 2, the mesh number of the screen is 400 mesh.
In the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of the lactobacillus rhamnosus to the lactobacillus plantarum to the lactobacillus acidophilus is 1:2:1.
in the step 4, the dosage of the lactobacillus is 0.001 times of the quality of filter residues.
In the step 5, adding a regulating solution into the prepared triple-coke herbal fermentation liquor.
The mass ratio of the blending liquid to the triple-focus herbal fermentation liquid is 6:1.
the blending liquid consists of the following raw materials in parts by weight: 4 parts of honey, 6 parts of brown sugar and 20 parts of deionized water.
In the step 5, after adding the blending liquid into the triple-coke herbal fermentation liquid, uniformly mixing, and sealing and packaging.
In example 4, a preparation method of a triple-focus herbal fermentation broth comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 1 part of cinnamon, 1.5 parts of kudzuvine root, 0.5 part of dried ginger, 2 parts of gardenia, 1 part of red rose with heavy petals, 2 parts of raw malt and 2 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water with the mass 20 times of that of the powder into the powder for mixing, then carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, and then carrying out filtration and separation to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1.5 times of that of the powder;
step 4, adding deionized water with the mass being 20 times that of the filter residue in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 30 ℃, the primary fermentation time is 32 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, and the secondary fermentation time is 8 hours, and the secondary fermentation temperature is 25 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
In the step 2, the mesh number of the screen is 400 mesh.
In the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of the lactobacillus rhamnosus to the lactobacillus plantarum to the lactobacillus acidophilus is 1:2:1.
in the step 4, the dosage of the lactobacillus is 0.001 times of the quality of filter residues.
In example 4, no blending liquid was added, and the taste was not sweet, but it was more refreshing and suitable for different people.
In example 3, a preparation method of a triple-focus herbal fermentation broth comprises the following steps:
step 1, weighing the following raw materials in parts by weight: 1 part of cinnamon, 1.5 parts of kudzuvine root, 0.5 part of dried ginger, 2 parts of gardenia, 1 part of red rose with heavy petals, 2 parts of raw malt and 2 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water 15 times of the powder into the powder for mixing, then carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, and then carrying out filtration and separation to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1.5 times of that of the powder;
step 4, adding deionized water with the mass being 15 times that of the filter residue in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 30 ℃, the primary fermentation time is 32 hours, and adding concentrated solution after the primary fermentation treatment is finished;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
In the step 2, the mesh number of the screen is 400 mesh.
In the step 4, the lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of the lactobacillus rhamnosus to the lactobacillus plantarum to the lactobacillus acidophilus is 1:2:1.
in the step 4, the dosage of the lactobacillus is 0.001 times of the quality of filter residues.
In the step 5, adding a regulating solution into the prepared triple-coke herbal fermentation liquor.
The mass ratio of the blending liquid to the triple-focus herbal fermentation liquid is 6:1.
the blending liquid consists of the following raw materials in parts by weight: 4 parts of honey, 6 parts of brown sugar and 20 parts of deionized water.
In the step 5, after adding the blending liquid into the triple-coke herbal fermentation liquid, uniformly mixing, and sealing and packaging.
In example 5, the effect of the fermentation was slightly inferior to examples 1 to 4 without secondary fermentation.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (8)
1. The preparation method of the triple-coke herbal fermentation liquor is characterized by comprising the following steps of:
step 1, weighing the following raw materials in parts by weight: 0.5-1.5 parts of cinnamon, 1-2 parts of kudzuvine root, 0.3-1 part of dried ginger, 1-3 parts of gardenia, 0.5-1.5 parts of red rose with heavy petals, 1-3 parts of raw malt and 1-3 parts of poria cocos;
step 2, crushing and sieving the raw materials weighed in the step 1 to obtain uniform powder, adding deionized water 10-20 times of the powder into the powder for mixing, pressurizing and steaming the mixture at 105-120 ℃ for 2-4 hours, cooling, and filtering and separating to obtain filtrate and filter residues;
step 3, evaporating and concentrating the filtrate to obtain concentrated solution, wherein the mass of the concentrated solution is 1-2 times of that of the powder;
step 4, adding deionized water with the mass of 10-20 times into the filter residues in the step 2 for mixing, then adding lactobacillus, carrying out primary fermentation treatment, wherein the primary fermentation temperature is 25-35 ℃, the primary fermentation time is 24-36 hours, adding concentrated solution after the primary fermentation treatment is finished, carrying out secondary fermentation, the secondary fermentation time is 6-12 hours, and the secondary fermentation temperature is 20-32 ℃;
and 5, after fermentation, filtering, and collecting filtrate to obtain triple-coke herbal fermentation liquor.
2. The method for preparing a triple-coking herbal fermentation broth according to claim 1, wherein in the step 2, the mesh number of the screen is 300-500 mesh.
3. The method for preparing the triple-coking herbal fermentation broth according to claim 1, wherein in the step 4, lactobacillus is a mixture of lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus acidophilus, and the mass ratio of lactobacillus rhamnosus to lactobacillus plantarum to lactobacillus acidophilus is (1-2): (0.5-3): 1.
4. the method for preparing a triple-coking herbal fermentation broth according to claim 3, wherein the lactobacillus in the step 4 is 0.0005-0.003 times the mass of the filter residue.
5. The method for preparing a triple-coking herbal fermentation broth according to any one of claims 1 to 4, wherein in the step 5, a blending solution is added into the prepared triple-coking herbal fermentation broth.
6. The preparation method of the triple-coke herbal fermentation liquor according to claim 5, wherein the mass ratio of the blending liquor to the triple-coke herbal fermentation liquor is (3-10): 1.
7. the preparation method of the triple-coking herbal fermentation broth according to claim 6, wherein the tempering broth is composed of the following raw materials in parts by weight: 3-5 parts of honey, 4-8 parts of brown sugar and 15-30 parts of deionized water.
8. The method for preparing a triple-focus herbal fermentation broth according to claim 7, wherein in the step 5, after adding the blending solution into the triple-focus herbal fermentation broth, the triple-focus herbal fermentation broth is uniformly mixed and hermetically packaged.
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| CN112136993A (en) * | 2020-09-22 | 2020-12-29 | 上海云也健康管理有限公司 | Medicinal and edible fermented beverage and preparation method thereof |
| CN112618691A (en) * | 2021-01-11 | 2021-04-09 | 益倍(武汉)健康科技有限公司 | Traditional Chinese medicine composition with qi and blood tonifying effect and preparation method and application thereof |
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| CN108685094A (en) * | 2018-05-23 | 2018-10-23 | 青岛康迈臣生物科技有限责任公司 | A kind of Chinese medicine ferment and preparation method thereof |
| CN112136993A (en) * | 2020-09-22 | 2020-12-29 | 上海云也健康管理有限公司 | Medicinal and edible fermented beverage and preparation method thereof |
| CN112618691A (en) * | 2021-01-11 | 2021-04-09 | 益倍(武汉)健康科技有限公司 | Traditional Chinese medicine composition with qi and blood tonifying effect and preparation method and application thereof |
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