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A technology of rhubarb and fermentation method, which is applied in the processing field of traditional Chinese medicine, which can solve the problems of reduced laxative effect, complicated process, and increased cost, and achieves the effects of reduced toxicity, simple process steps, and low cost
Active Publication Date: 2017-02-01
CHENGDU QIANKUN VETERINARY PHARMA +1
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These rhubarb processed products either greatly reduce the purging effect, or reduce the side effects very little, o...
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Embodiment 1
[0024] Embodiment 1 The preparation method of fermented rhubarb powder of the present invention
[0025] Take 30kg of dried sweet potatoes, add water, soak them, steam them, spread them out to room temperature, add 3kg of red yeast rice, mix them well, and ferment them in a sealed container at 25°C-33°C for 30 days to make rice wine; take 100kg of rhubarb, crush them into 200-300 mesh Put the ultra-fine powder into rice wine brewing, and continue to ferment for 10 days to make rhubarb brewing; take rhubarb brewing, add 24kg of honey, mix well; 100℃ for 2 hours, bake at 65℃~75℃ until 70% dry, seal it while it is hot, and ferment for 10 1 day, take it out, granulate, sun-dry / dry at 45°C to 55°C, and sieve through a 24-mesh sieve to obtain the final product.
Embodiment 2
[0026] The screening experiment of embodiment 2 inventive method
[0027] Experiment 1. Effect of different pre-fermentation auxiliary materials (material A) on the quality of fermented rhubarb powder
[0028] Materials: red yeast rice (Hebei Linshi Traditional Chinese Medicine Pieces Co., Ltd.); rhubarb (Bazhong Kelun Traditional Chinese Medicine Pieces Co., Ltd.); honey, rice, wheat, corn, sorghum, sweet potato, cassava (all commercially available products);
[0029] Experimental animals: Kunming mice, SPF grade, weighing 18-22 g, male and female, 350 in total, provided by the Experimental Animal Center of Sichuan Academy of Medical Sciences, animal certificate number SYXK (Jun) 2002-005. The animals were kept in a barrier animal room with the certificate number SYXK (army) 2002-005. Room temperature (20±2)°C, relative humidity 60% to 70%, well ventilated, quiet environment, 12 hours of lighting and 12 hours of darkness in the room, and regular disinfection.
[0030] Schem...
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Abstract
The invention discloses a rhubarb powder and a preparation method thereof. The preparation method comprises the following steps: (1) taking an auxiliary material A which accounts for 25-60 wt% of the rhubarb to be treated, adding water, permeating, steaming, cooling to room temperature by spreading out, adding red yeast rice which accounts for 2-5 wt% of the auxiliary material A, uniformly mixing, and carrying out closed fermentation at 25-33 DEG C to obtain fermented yellow rice wine; (2) taking the rhubarb to be treated, pulverizing, adding the pulverized rhubarb into the fermented yellow rice wine obtained in the step (1), and continuing fermentation at 25-33 DEG C to obtain fermented rhubarb; (3) taking an auxiliary material B which accounts for 25-60 wt% of the rhubarb to be treated, adding the auxiliary material B into the fermented rhubarb in the step (2), uniformly mixing, and stewing; and (4) drying to a 70% dry state, closing while the mixture is not, fermenting, taking out and drying. The method for preparing the fermented rhubarb powder with excellent properties has the advantages of simple processing steps, short treatment time and low cost, and has favorable industrial application prospects.
Description
technical field [0001] The invention relates to a processing method of traditional Chinese medicine, in particular to powdered rhubarb and a preparation method thereof. Background technique [0002] Rhubarb, derived from the dried roots and rhizomes of rhubarb palmatum, rhubarb tangutica or medicinal rhubarb of the Polygonaceae plant, also known as fire ginseng, golden wood, broken door, cotton grain, etc.; it has been used in traditional medicine for a long time in my country, and it was first recorded in The earliest extant pharmacy monograph "Shen Nong's Materia Medica", "Qian Jin Fang" calls it Jinwen Rhubarb, "Wu Pu Materia Medica" calls it Huang Liang, Li Dangzhi's "Yaolu" calls it General, and "Chinese Medicinal Materials "Handbook" is called Chuanjun; its nature and flavor are bitter and cold, and it returns to the stomach, large intestine, liver, and spleen meridians; Introduce the old to bring about the new, calm the functions of the five internal organs, and are wid...
Claims
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