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Processing method of wine-fried cistanche

A technology of Cistanche liqueur and Cistanche, which is applied to medical preparations, pharmaceutical formulations, plant raw materials and other directions containing active ingredients, can solve problems such as insufficient moisturizing of Cistanche liqueur, and achieve controllable heating temperature and time, processing Controllable process, the effect of reducing operation steps and time

Active Publication Date: 2014-07-02
INST OF MEDICINAL PLANT DEV CHINESE ACADEMY OF MEDICAL SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in the process of wine cistanche, there is also a situation that the moistening is not complete enough

Method used

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  • Processing method of wine-fried cistanche
  • Processing method of wine-fried cistanche
  • Processing method of wine-fried cistanche

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: the processing method of wine cistanche

[0049] 1. Prepare rice wine according to the weight ratio of water and rice wine at 10:10, and set aside;

[0050] 2. At room temperature, put Cistanche deserticola in rice wine and moisten for 1 hour at a weight ratio of Cistanche and rice wine;

[0051] 3. Heat and dry the moistened cistanche in a microwave oven with a power of 660W and a drying time of 3 minutes, and let it cool to room temperature to obtain wine cistanche.

Embodiment 2

[0052] Embodiment 2: the processing method of wine cistanche

[0053] 1. Prepare rice wine according to the weight ratio of water and rice wine at 10:20, and set aside;

[0054]2. At room temperature, put Cistanche deserticola in rice wine and moisten it for 1 hour at a weight ratio of Cistanche deserticola to rice wine 100:20;

[0055] 3. Heat and dry the moistened cistanche in a microwave oven with a power of 750W and a drying time of 5 minutes, and let it cool to room temperature to obtain wine cistanche.

Embodiment 3

[0056] Embodiment 3: the processing method of wine cistanche

[0057] 1. Prepare according to the weight ratio of water and rice wine at 10:20, and set aside;

[0058] 2. At room temperature, put the raw product of Cistanche in rice wine and moisten it for 3 hours with the weight ratio of Cistanche and rice wine being 100:20;

[0059] 3. Heat and dry the moistened cistanche in a microwave oven at a heating temperature of 80°C, a power of 840W, and a drying time of 3 minutes. Let it cool to room temperature to obtain cistanche cistanche.

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Abstract

The invention relates to a processing method of wine-fried cistanche. The method comprises the following steps: at room temperature, moistening crude cistanche in yellow wine added with water until the yellow wine is completely absorbed by the cistanche, and heating and drying the moistened cistanche by use of microwave to obtain the wine-fried cistanche. By heating the moistened cistanche by use of microwave, the method disclosed by the invention ensures that the temperature and time of heating the cistanche are controllable; therefore, the processing course is controllable.

Description

technical field [0001] The invention relates to a processing method of cistanche, in particular to a processing method of cistanche. Background technique [0002] Cistanche is the dry fleshy stem with scales of Cistanche deserticola Y.C.Ma or Cistanche tubulosa (Schrenk) Wight. It is a commonly used bulk medicinal material. [0003] Cistanche is sweet, salty and warm. Return kidney, large intestine channel. It has the effects of invigorating kidney yang, benefiting essence and blood, moistening intestines and laxative. For deficiency of kidney yang, deficiency of essence and blood, impotence and infertility, weakness of waist and knees, weakness of muscles and bones, dryness of the intestine and constipation. In recent years, medical workers at home and abroad have conducted various studies on it and found that the main active ingredients of Cistanche Herba include echinacoside and verbascoside as stipulated in the 2010 edition of the Chinese Pharmacopoeia, as well as ph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/64A61P1/14A61P1/10A61P15/10A61P15/08
Inventor 陈士林黄林芳李文涛卞兆祥徐宏喜杨大坚陈新滋
Owner INST OF MEDICINAL PLANT DEV CHINESE ACADEMY OF MEDICAL SCI
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