Processing method of rice wine radix salviae miltiorrhizae slices

The technology of wine Salvia and Salvia miltiorrhiza is applied in the field of preparation of traditional Chinese medicine pieces, can solve the problems of frying, high frying temperature, long frying time, etc., and achieves the effects of stable product quality, low frying temperature and short frying time

Active Publication Date: 2015-11-11
天圣制药集团重庆药物研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frying temperature is high, the frying time is long, and the energy consumption is high
[0006] In addition, the current frying container (also called a frying machine) does not accurately control the temperature and humidity of the medicine during the frying process, and the medicine is not evenly fried during the stir-frying process, resulting in scorching or underheating. And other technical problems, this just urgently needs those skilled in the art to solve corresponding technical problems

Method used

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  • Processing method of rice wine radix salviae miltiorrhizae slices
  • Processing method of rice wine radix salviae miltiorrhizae slices
  • Processing method of rice wine radix salviae miltiorrhizae slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1 The frying container that the present invention adopts:

[0050] Such as figure 1 , 2 As shown, including: controller 2, temperature sensor, humidity sensor, heater 7 and boiler 5;

[0051]The medicinal materials to be fried are placed inside the boiler 5, and the boiler 5 is equipped with a temperature sensor and a humidity sensor. The signal output end of the temperature sensor is connected to the temperature signal receiving end of the controller 2, and the signal output end of the humidity sensor is connected to the humidity signal receiving end of the controller 2. The control end of the controller 2 is connected to the temperature adjustment control end of the heater 7. The temperature sensor and the humidity sensor obtain the internal temperature and humidity data of the boiler 5, and the heater 7 is controlled by the controller 2 to perform heating and frying.

[0052] The beneficial effect of the above technical solution is: the temperature and h...

Embodiment 2

[0070] The selection of the amount of water added and the soaking time of the medicinal material soaking process:

[0071] 1. Investigation of water absorption of medicinal materials

[0072] Weigh about 100g of Danshen medicinal material, put it in a beaker, measure 1000mL of distilled water, add it to the beaker, seal it, soak for 24 hours, and use the difference in distilled water volume change as an index to investigate the maximum water absorption of Danshen medicinal material within 24 hours. Results After infiltration of Scrophulariaceae for 24 hours, the remaining volume of distilled water was 895 mL, and the volume change was 105 mL. The maximum water absorption of Salvia miltiorrhiza within 24 hours is 1.05mL per 1g of medicinal material.

[0073] On the basis of the water absorption test of the salvia miltiorrhiza, take appropriate amount of the medicinal material, measure distilled water equivalent to 0.5, 0.25, 0.05, and 0.025 times the mass of the medicinal mate...

Embodiment 3

[0078] Take the medicinal material of Danshen, remove impurities and residual stems, and wash; considering the energy consumption of drying and the factors of processing time, choose to add water with 0.05 times the weight of the medicinal material of Danshen, and soak for 2 hours.

[0079] Cut the infiltrated Danshen medicinal material into thin slices of 1-2mm thickness, 2-4mm thin slices or short sections of 5-8mm, and then dry to obtain Danshen slices or short sections of Danshen, and then add rice wine with a mass of 10% of the mass of Danshen Aqueous solution, the mass concentration of yellow rice wine aqueous solution is 10%. Mix well, simmer for 3 hours, then place in the frying container of Example 1, fry at 150°C for 6 minutes, take it out, let it cool, and measure the amount of salvianolic acid B in decoction pieces with different thicknesses and the content of alcohol extracts respectively. amount, the results are shown in Table 2

[0080] The investigation result...

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Abstract

The invention discloses a processing method of rice wine radix salviae miltiorrhizae slices. The processing method comprises following steps: 1) radix salviae miltiorrhizae is subjected to impurity removing, residue stem removing, and washing; 2) water is added for 2 to 3h of immersing, wherein the mass amount of water accounts for 0.05 to 0.25 time of that of radix salviae miltiorrhizae; 3) after immersing, radix salviae miltiorrhizae is cut into slices with a thickness of 2 to 4mm, and radix salviae miltiorrhizae slices are obtained via drying; 4) the radix salviae miltiorrhizae slices are added into a rice wine aqueous solution, an obtained mixture is stirred to be uniform, and is subjected to simmering for 2 to 3h, wherein the mass amount of rice wine accounts for 8 to 12% of that of radix salviae miltiorrhizae, and mass concentration of the rice wine aqueous solution is controlled to be 8 to 15%; 5) after simmering, the processed radix salviae miltiorrhizae slices are delivered into a stir-frying container, are subjected to stir-frying for 6 to 9min at 120 to 150 DEG C, are collected, and are cooled so as to obtain finished products. According to the processing method, quality of the obtained products is stabilized via accurate control on temperature, time, and the amount of rice wine; and operability is high. The processing method is low in stir-frying temperature, and short in stir-frying time. Appropriate thickness is obtained via thickness screening of the radix salviae miltiorrhizae slices, so that salvianolic acid B content of the finished products is high, and the highest value of salvianolic acid B content can be 18.92mg/g.

Description

technical field [0001] The invention relates to a method for processing wine salvia miltiorrhiza slices, and belongs to the technical field of preparation of Chinese medicinal slices. Background technique [0002] Salvia miltiorrhiza, also known as red ginseng, purple miltiorrhiza, red root, etc., is the dry root and rhizome of SalviamiltiorrhizaBge. Have blood circulation promoting and blood stasis dispelling, stimulate the menstrual flow to relieve pain, clear away heart-fire and relieve restlessness, the effect of cooling blood and eliminating carbuncle. For chest pain and heart pain, epigastric and hypochondriac pain, accumulation of lump in the abdomen, arthralgia due to heat pain, vexation and insomnia, irregular menstruation, dysmenorrhea, swelling and pain of sore. [0003] The main components of Salvia miltiorrhiza are tanshinone and salvianolic acid compounds. Pharmacological experiments have confirmed that tanshinone compounds have anti-inflammatory, crown-expan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/537A61P29/00A61P9/00A61P25/20
Inventor 刘群谈宗华吴统选杨月梅
Owner 天圣制药集团重庆药物研究院有限公司
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