Preparation process of vinegar fructus schisandra chinensis

Abstract

The invention discloses a preparation process of vinegar fructus schisandra chinensis, and belongs to the technical field of preparation of traditional Chinese medicines. The preparation process particularly comprises the following operation processes of: cleaning; moistening, steaming, drying and the like. According to the preparation process, the steaming process is as follows: a negative pressure condition is adopted, steaming time and steaming temperature have definite parameters in the process, and the parameters are more scientific compared with a subjective judgment terminal; the moistening process is as follows: a medical multi-dimensional mixer is adopted to dynamically moisten till rice vinegar is completely absorbed; and finally the drying process is carried out in a gradient mode. The vinegar fructus schisandra chinensis produced through the preparation process disclosed by the invention is stable and uniform in quality. The preparation process disclosed by the invention ensures the preparation mechanism of enhancing vinegar quality and weakening acerbity by sufficiently contacting an auxiliary material and a medical material, is effectively shortened in production period and reduced in production energy consumption and labor cost, can realize the continuous production, and is more suitable for industrialized large-scale production.

Description

technical field [0001] The invention relates to a process for processing vinegar schisandra, which belongs to the technical field of traditional Chinese medicine processing, and can be popularized for steaming with liquid auxiliary materials. Background technique [0002] The historical origin of Schisandra chinensis: Schisandra chinensis is the dry and mature fruit of the plant Schisandra chinensis of Magnoliaceae. Known as "Northern Schisandra", it is mainly produced in Northeast China, Inner Mongolia, Hebei, Shanxi and other places; The chemical components mainly include volatile oils, lignans, organic acids, sterols, and tannins, which can improve the body's immunity, protect the liver, and resist viruses. It has the effect of astringent and astringent after being made with vinegar, which can strengthen qi and promote body fluid, invigorate kidney and calm heart; it can be used for chronic cough and dyspnea, nocturnal spermatorrhea, enuresis, frequent urination, persist...

AI Technical Summary

Problems solved by technology

[0005] The above method needs at least 30 to 45 days from the beginning of treatment to the final drying. Every 100kg of Schisandra chinensis requires 20kg of auxiliary materials such as rice vinegar. High, and the steaming time and steaming temperature lack precise and scientific parameters, resulting in a large loss of active ingredients, which is not suitable for industrial mass production