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Cistanche vacuum microwave honey processing method

The technology of vacuum microwave and Cistanche deserticola is applied in the field of processing traditional Chinese medicine, and can solve the problems of degradation loss of active ingredient phenethyl glucoside compounds, difficult time control, complicated operation and the like.

Inactive Publication Date: 2015-08-12
孟令刚
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of traditional honey making methods are 1. Most of them are fried in artificial pots, which is cumbersome, time-consuming and laborious, and the working conditions are poor; 2. It is difficult to control the degree of honey refining, because the honey is too tender and has too much water, so it is not suitable to mix well; The temperature and time are difficult to control, the appearance quality is difficult to control, etc.
The study found that the poor processing technology and drying treatment method caused the enzyme-catalyzed reaction to cause the degradation and loss of phenylethanol glycosides, which are rich in active ingredients in Cistanche, especially the two representative active ingredients echinacoside and verbascoside monomer compounds. Important Factors for Degradation Loss

Method used

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  • Cistanche vacuum microwave honey processing method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one: the preparation of the decoction pieces of Cistanche deserticola made in honey

[0027] 1. Select the selected fresh Cistanche tuberosum as raw material;

[0028] 2. Routine cleaning and slicing of raw materials;

[0029]3. Place the sliced ​​cistanche in vacuum microwave drying equipment, set the temperature at 55°C for 30 minutes, turn off the microwave, and take out the cistanche after the temperature in the equipment reaches room temperature.

[0030] 4. Immerse the treated Cistanche in the prepared honey solution and fully infiltrate for 10-30 minutes.

[0031] 5. Put the infiltrated Cistanche in vacuum microwave equipment again, set the temperature at 45°C for 60-90 minutes, turn off the microwave, take it out after cooling, and obtain the desired honey-made Cistanche.

[0032] It was determined by analysis: the polysaccharide content in the harvested Cistanche decoction pieces made from honey was 38.7%, echinacoside was 1.568%, and verbascoside ...

Embodiment 2

[0033] Embodiment two: the comparison of different honey-making processes of Cistanche deserticola

[0034] Different honey-making techniques have a significant impact on the color, mouthfeel and content of active substances of the product. The following is a comparison of different techniques, all using the same batch of fresh Cistanche tubulosa fleshy stem slices as raw materials, according to the production of Example 1 Process preparation.

[0035]

[0036] From the comparison of the above different processes, it can be seen that the vacuum state can best protect the content of active ingredients in the whole process of honey production. Among them, the increase of the content of active enzymes in honey can ensure the bright color of the product, and the second is to reduce the honey production. The temperature in the process, the low-temperature simmering can ensure that the honey can fully enter the material, making the product taste crisp and crisp.

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Abstract

The invention provides a cistanche honey processing method. The method effectively prevents an enzymic catalytic reaction and a Maillard browning reaction initiated in the production process in a low temperature vacuum microwave mode to make honey fully enter the cistanche material and slowly moisten and stew the material in order to obtain a honey processed cistanche product with golden color and crisp mouthfeel. A vacuum microwave device is used to reserve all heat sensitive efficacy components in cistanche and maintain high content and no oxidation of polysaccharides, and a detection result shows that the content of polysaccharides is 35.2-40.3%, the content of echinacoside is 1.407-1.628%, and the content of verbascoside is 0.681-0.876%. In honey processed cistanche obtained through traditional methods, the content of polysaccharides is 6.3%, the content of echinacoside is 0.362%, and the content of verbascoside is 0.182%.

Description

technical field [0001] The invention relates to a method for preparing traditional Chinese medicine, in particular to a method for preparing honey. Background technique [0002] The processing of traditional Chinese medicine is a part of the medical heritage of the motherland. It was developed under the guidance of the theory of traditional Chinese medicine. Gan Xu Yiyuan...". This is the summary of previous people's experience in processing. It is studied and discussed with modern science, that is, pharmacology of traditional Chinese medicine. The influence of Chinese medicine processing on the pharmacological effects of traditional Chinese medicine can be summarized as follows: 1. Reduce or eliminate the toxicity or side effects of drugs; 2. Increase 3. Change the composition of medicinal ingredients to strengthen or highlight a certain effect; 4. Improve the cutting process to increase the efficacy. The physical and chemical properties of drugs undergo various changes a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/64A61K125/00
Inventor 孟令刚
Owner 孟令刚