Preparation method of honey-fried perfoliote knotweed herb

A technology of gangbangui and honey-roasting, which is applied in the field of preparation of honey-fried gangbangui, can solve the problems of irregular processing technology, large difference in quality of decoction pieces, unspecified processing technology and technical parameters of gangbangui, and achieve synergistic effect of curative effect. Enhanced, easy-to-use, colorful effects

Inactive Publication Date: 2016-06-15
山东中医药高等专科学校
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the processing technology of honey-roasted scallops is not standardized. The Chinese Pharmacopoeia, the national and provincial standards for the processing of traditional Chinese medicines do not stipulate the processing technology and technical parameters of scorpions, and the quality of decoction pieces varies greatly from place to place.

Method used

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  • Preparation method of honey-fried perfoliote knotweed herb
  • Preparation method of honey-fried perfoliote knotweed herb
  • Preparation method of honey-fried perfoliote knotweed herb

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The invention discloses a preparation method of honey-roasted barley. The preparation method includes the following steps

[0015] Preparation: Weigh 100g of bar plate Gui decoction pieces, 20-40g of honey refining honey, and set aside. The preparation method of honey refining honey is to take honey, first heat it to a slight boil with medium heat, and then heat it with a slow fire, and the temperature reaches 116-118°C , until the pot is full of fish-eye bubbles, the hands are sticky when twisted, and there is no long white silk between the two fingers, that is, the honey refining is completed;

[0016] Processing: Stir the spare slices of bar plate with honey refined honey evenly, after 60-120 minutes of stuffing, spread it on a stainless steel tray in a single layer, and send it to a constant temperature drying oven for baking at a temperature of 50-70°C , The baking time is 30-50 minutes. After the completion, take out the honey roasted bar and return it to air dry ...

Embodiment 2

[0018] Test method and purpose:

[0019] In order to optimize the processing technology of honey-roasted barley, this example takes the content of the active ingredient quercetin and water-soluble extract as comprehensive evaluation indicators, and selects the amount of honey, moistening time, baking temperature and baking time as the investigation factors , carry out orthogonal experiment optimization, concrete orthogonal experiment parameter is shown in the following table 1, wherein quercetin content determination adopts high-performance liquid chromatography analysis, and water-soluble extract content determination is according to " Chinese Pharmacopoeia " (2010 edition) water-soluble extract Determination method Determination (hot dip method). The specific operation methods are operated in accordance with the corresponding standard operating rules, and will not be repeated here.

[0020] Comprehensive scoring standard: The quality of each honey-roasted barbangui decoctio...

Embodiment 3

[0034] Experimental purpose and method: In order to verify the stability of the optimal processing technology, this example uses the optimal processing technology described in Example 2 to carry out 3 verification experiments to measure the contents of quercetin and water-soluble extracts respectively.

[0035] Experimental results:

[0036] Table 4 Honey-burning Process Verification Experimental Results

[0037] sample number

[0038] It can be seen from Table 4 that the content of quercetin in the prepared three batches of broiled scallops are all greater than 0.05%, and the contents of water-soluble extracts are all greater than 25%, which shows that the processing technology of the constant temperature drying method determined in this test is scientific and stable. , Reasonable and feasible.

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Abstract

The invention relates to the field of Chinese medicine chemistry and Chinese medicine processing, and discloses a preparation method of honey-fried perfoliote knotweed herb. The four factors comprising honey dosage, moistening time, baking temperature and baking time are inspected through an orthogonal experiment method, the optimal constant-temperature drying method honey-fried processing technology is screened out, a scientific basis and a theoretical support are provided for processing of fried perfoliote knotweed herb and quality control over decoction pieces, the certain reference basis is provided for standardizing honey-fried processing operation of perfoliote knotweed herb decoction pieces and quality control over the finished product, and the preparation method has the high reference value for batch production and processing of traditional Chinese medicine decoction piece production enterprises.

Description

technical field [0001] The invention relates to the fields of chemistry of traditional Chinese medicines and processing of traditional Chinese medicines, in particular to a method for preparing honey-roasted scallops. Background technique [0002] Bangui, also known as Carving Bangui, Plow Point Grass, Snake Tooth Grass, Polygonum perforatum, River White Grass, Polygonum spinosa, and Snakeback, etc., is the dry aerial part of Polygonum perfoliatum L. of the Polygonaceae plant. It tastes sour and has a mild nature. Cold, returns to the lung and bladder meridian, has the functions of clearing away heat and detoxification, diuresis, reducing swelling, and relieving cough. It is mainly used to treat sore throat, cough due to lung heat, sudden cough in children, edema, oliguria, damp-heat diarrhea, eczema, boils, snake bites Wait. It mainly contains flavonoids, anthraquinones, phenylpropanoids, terpenoids, amides and other compounds. Modern pharmacological experiments have shown...

Claims

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Application Information

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IPC IPC(8): A61K36/70
CPCA61K36/70A61K2236/10A61K2236/17
Inventor 沈伟路立峰宋磊刘波曲畅游
Owner 山东中医药高等专科学校
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