Processing method for Rhizoma Polygonati steamed in clear soup

A technology for steaming Rhizoma Polygonatum and Rhizoma Polygonatum, which is applied in the processing field of steamed Rhizoma Rhizoma Polygonatum, can solve the problems of increasing the processing cost of Rhizoma Rhizoma Rhizoma Polygonatum, complex procedures, and loss of polysaccharides from Polygonatum polysaccharides during steaming times, and achieve the effects of reducing toxicity, simplifying the process, and reducing the irritation of Rhizoma Polygonatum

Active Publication Date: 2018-11-16
HUNAN XINHUI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Document CN108042709A discloses a processing method of steamed Polygonatum. The method steams Polygonatum by six steams and six suns. However, many times of steaming in this method will lead to obvious loss of Polygonatum polysaccharides, and the process is relatively complicated, which improves the processing of Polygonatum to a certain extent. cost

Method used

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  • Processing method for Rhizoma Polygonati steamed in clear soup
  • Processing method for Rhizoma Polygonati steamed in clear soup
  • Processing method for Rhizoma Polygonati steamed in clear soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In order to detect the effect of tea steaming liquid on the content of polysaccharides and total saponins in processed Polygonatum, the following experiment is now done.

[0035] The test steps are:

[0036] (1) Wash 500g of sealwort and put it into the container, add 100ml of water with the weight of sealwort, soak for 1.5 hours, add 50g of black tea leaves, mix evenly, put the container on the sieve of the cooking pot, and cook Add clear water under the sieve of the pot, steam for 6 hours, and the steaming pressure is 0.10MPa, after steaming, one steamed Polygonatum and one steamed Polygonatum juice are obtained;

[0037] (2) Take out steamed Polygonatum, cut into 10mm thick slices, dry at 60°C for 5 hours to obtain steamed and baked Polygonatum;

[0038] (3) Put the steamed and dried Polygonatum back into the container, moisten with the juice of the first steamed Polygonatum for 1.5 hours, steam for 5 hours, the steaming pressure is 0.15MPa, after steaming, you can ...

Embodiment 2

[0051] The test steps are:

[0052] (1) Wash 500g of sealwort and put it into the container, add 100ml of water with the weight of sealwort, soak for 1.5 hours, add 50g of black tea leaves, mix evenly, put the container on the sieve of the cooking pot, and cook Add clear water under the sieve of the pot, steam for 6 hours, and the steaming pressure is 0.10MPa, after steaming, one steamed Polygonatum and one steamed Polygonatum juice are obtained;

[0053] (2) Take out steamed Polygonatum, cut into 10mm thick slices, and dry at 60°C for 5 hours to obtain Steamed and Dryed Polygonatum;

[0054] (3) Put the steamed and dried Polygonatum back into the container, moisten with the juice of the first steamed Polygonatum for 1.5 hours, steam for 5 hours, the steaming pressure is 0.15MPa, after steaming, you can get the two steamed Polygonatum and the two steamed Polygonatum juice;

[0055] (4) After taking out the two-steamed Polygonatum, dry it at 60°C for 6 hours, sieve to remove ...

Embodiment 3

[0065] (1) Wash 500g of sealwort and put it into the container, add 100ml of water with the weight of sealwort, soak for 1.5 hours, add 50g of black tea leaves, mix evenly, put the container on the sieve of the cooking pot, and cook Add clear water under the sieve of the pot, steam for 6 hours, and the steaming pressure is 0.10MPa, after steaming, one steamed Polygonatum and one steamed Polygonatum juice are obtained;

[0066] (2) Take out steamed Polygonatum, cut into 10mm thick slices, dry at 60°C for 5 hours to obtain steamed and baked Polygonatum;

[0067] (3) Put the steamed and dried Polygonatum back into the container, moisten with the juice of the first steamed Polygonatum for 1.5 hours, steam for 5 hours, the steaming pressure is 0.15MPa, after steaming, you can get the two steamed Polygonatum and the two steamed Polygonatum juice;

[0068] (4) After taking out the two-steamed Polygonatum, dry it at 60°C for 6 hours, sieve to remove the tea leaves in the container, p...

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Abstract

The invention discloses a processing method for Rhizoma Polygonati steamed in clear soup. The processing method comprises the following steps: (1) cleaning Rhizoma Polygonati, then putting the cleanedRhizoma Polygonati into a container, adding clear water accounting for 1 / 5-1 / 2 the weight of the Rhizoma Polygonati, carrying out soaking for 1-2 hours, adding tea accounting for 1 / 20-1 / 5 the weightof the Rhizoma Polygonati, and putting the container in a cooking pot for steaming at a pressure of 0.10-0.20 MPa for 6-8 hours so as to obtain primarily-steamed Rhizoma Polygonati and primarily-steamed Rhizoma Polygonati juice after steaming; (2) taking out the primarily-steamed Rhizoma Polygonati, carrying out slicing, and then carrying out drying for 4-6 hours so as to obtain primarily-steamedprimarily-dried Rhizoma Polygonati; (3) putting the primarily-steamed primarily-dried Rhizoma Polygonati into the container again, moistening the primarily-steamed primarily-dried Rhizoma Polygonati with the primarily-steamed Rhizoma Polygonati juice for 1-2 hours, and carrying out steaming at a pressure of 0.10-0.20 MPa for 4-6 hours so as to obtain secondarily-steamed Rhizoma Polygonati and secondarily-steamed Rhizoma Polygonati juice; and (4) taking the secondarily-steamed Rhizoma Polygonati out for drying for 4-6 hours, carrying out sieving to remove tea leaves, moistening the secondarily-steamed Rhizoma Polygonati with the secondarily-steamed Rhizoma Polygonati juice for 2-4 hours, and carrying out drying for 8 to 12 hours so as to obtain secondarily-steamed tertiarily-dried Rhizoma Polygonati. The method of the invention is simple in process, reduces the loss of the polysaccharides and total saponins of Rhizoma Polygonati, and enhances the efficacy of the steamed Rhizoma Polygonati.

Description

technical field [0001] The invention relates to the technical field of medicinal material processing, in particular to a processing method of steamed Polygonatum. Background technique [0002] Rhizoma Polygonatum has a numb taste. When raw products are taken, the mouth and tongue are numb and irritate the throat; the skin that has been in contact with Rhizoma Rhizoma or its juice will feel itchy, and it will feel harsh after smelling its raw smell for a long time; and the processing technology can eliminate raw The irritation and side effects of Polygonatum can also make the sugar of Polygonatum more intense, the taste becomes better, and it is easy to take. Therefore, there have been many methods of processing Polygonatum since ancient China. Among them, the processing method of Polygonatum was first recorded in "Lei Gong Pao Pao Lun" in the Southern and Northern Dynasties. The Tang Dynasty created the method of "nine steaming and nine drying". Nine drying, wine stewing an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/8969
CPCA61K36/8969A61K2236/10A61K2236/331
Inventor 何述金周代俊石继连何承东周准
Owner HUNAN XINHUI PHARMA
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