Fresh product cistanche salsa raw material processing method

A technology of raw material processing and cistanche, which is applied in plant raw materials, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of reduced content of active ingredients, difficulty in processing and cutting decoction pieces, serious lignification of raw materials, etc., and achieve good quality , soft texture, reducing the effect of intermediate links

Inactive Publication Date: 2016-06-15
INNER MONGOLIA WANGYEDI CONGRONG BIOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a fresh Cistanche raw material processing method to solve the serious lignification of raw materials after drying, the reduction of active ingredient content and polysaccharide content in the traditional Cistanche raw material processing process, and the difficulty in subsequent processing and cutting of decoction pieces The problem

Method used

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  • Fresh product cistanche salsa raw material processing method
  • Fresh product cistanche salsa raw material processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Fresh cistanche is selected and cleaned, and enzymes are killed: put the cleaned cistanche in a single layer in a tray, and after the moistening machine is heated to 80°C, put the tray containing fresh cistanche into it, and use steam to kill enzymes. The time is 25 minutes; Drying: Put the cistanche in an oven at 60°C for 7 hours, then dry it naturally until it is 7-80% dry. During the natural drying process, turn the cistanche twice a day, once in the morning and once in the evening.

[0020] The degree of lignification of Cistanche deserticola after treatment was 3.2%.

Embodiment 2

[0022] Preparation of enzymolysis solution: After Cistanche is crushed, add 8 parts of water and mix; add 0.5% cellulase of the quality of Cistanche for enzymolysis, enzymolysis conditions control temperature at 52°C, ph5, enzymolysis time 4 hours; fresh Cistanche selection After cleaning, put it into the enzymatic solution at 88°C for 15 seconds, and use electric shock treatment for 8 seconds in the middle; then put it in a medicine moistening machine at 91°C, and treat it with steam for 5 minutes: Drying: Put Cistanche in an oven at 60°C for 7 hours Place it in a place out of direct sunlight and dry it naturally until it is 70-80% dry. During the natural drying process, turn the Cistanche 2 times a day, once in the morning and once in the evening.

[0023] The electric shock treatment conditions are: electric field intensity 30kV / cm, pulse time 400μs, pulse frequency 300Hz.

Embodiment 3

[0025] Preparation of enzymatic hydrolysis solution: after crushing Cistanche deserticola, add 10 parts of water and mix; add 1% cellulase of Cistanche deserticola mass for enzymolysis, the enzymatic hydrolysis conditions control temperature at 58°C, pH 4.5, enzymolysis time 6 hours; fresh product Cistanche is selected and cleaned, put into 89°C enzymolysis solution and placed for 19 seconds, and electric shock treatment is used for 10 seconds in the middle; then placed in 88°C moistening machine, treated with steam for 6 minutes: Drying: put Cistanche in an oven at 60°C and bake for 8 After 1 hour, place it in a place where it cannot be exposed to direct sunlight and dry it naturally until it is 70-80% dry. During the natural drying process, turn the Cistanche 2 times a day, once in the morning and once in the evening.

[0026] The electric shock treatment conditions are: electric field intensity 20kV / cm, pulse time 500μs, pulse frequency 200Hz.

[0027] The degree of lignifi...

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Abstract

The invention discloses a fresh product cistanche salsa raw material processing method. The method includes the following steps of conducting selecting, washing and enzyme killing on fresh product cistanche salsa, wherein cleaned cistanche salsa is put in a tray in the form of a single layer, the tray with fresh product cistanche salsa is put into a herbal medicine infiltrating machine after the herbal medicine infiltrating machine is heated to 80 DEG C, and enzymes are killed through steam for 20-30 minutes; conducting drying, wherein cistanche salsa is put in an oven to be dried for 60-80 hours at the temperature of 60 DEG C and then naturally aired to be 70-80% dry, and cistanche salsa is turned twice everyday in the natural airing process, once in the day and once at night. Fresh product cistanche salsa raw material is directly processed on the producing area, and the processed raw material cistanche salsa has no or less dead tips and can be made into medicinal slices as a whole. It is found through many tests that the slice yield of the same fresh product cistanche salsa processed through the method is 20-25% higher than that of a traditional process.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine. Background technique [0002] Cistanche belongs to the national first-class wild and rare plant protection species, and is regarded as "desert ginseng". The whole herb of Cistanche can be used as medicine. In addition to its medicinal value, Cistanche also plays an important role in protecting the ecological environment of arid desert areas. [0003] The texture of fresh Cistanche is relatively brittle, easy to break, and contains a lot of water and sugar. It is easy to be oxidized when exposed to air for a long time, resulting in mold and deterioration. Therefore, softening and killing enzymes are required. Usually a drying oven is used for softening. Push the washed Cistanche into the drying oven, adjust the temperature to 70°C, and last for 8 hours. When the Cistanche turns from white to brown, and it is slightly bent and not easy to break, it means that it has softened. [0004]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/64
CPCA61K36/64A61K2236/19
Inventor 崔大力魏均高军王泽军
Owner INNER MONGOLIA WANGYEDI CONGRONG BIOLOGY
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