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Steamed and fried coix seeds processing method

A coix seed and frying technology, which is applied in the processing field of traditional Chinese medicine, can solve the problems of single evaluation index, achieve high quality, control the processing temperature, and shorten the processing time

Active Publication Date: 2019-06-25
GUANGDONG HOSPITAL OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few literature reports on the new processing technology of Lingnan steamed and fried coix seed, and the evaluation index is single

Method used

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  • Steamed and fried coix seeds processing method
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  • Steamed and fried coix seeds processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Determination method of steamed and fried coix seed processed products

[0028] 1. Determination of alcohol-soluble extracts

[0029] Get 3g of sample powder, accurately weighed, measure according to the hot soak method under the 2015 version of "Chinese Pharmacopoeia" four alcohol-soluble extracts determination method (general rule 2201), use absolute ethanol as solvent, measure the alcohol-soluble extracts in the sample content.

[0030] 2. Determination of triolein content

[0031] Chromatographic conditions: Dikma kromasil chromatographic column (250mm×4.6mm 5μm); mobile phase is acetonitrile-dichloromethane (66:34); volume flow rate 0.7mL / min; column temperature 30°C; evaporative light scattering detector; drift tube temperature 45°C; nitrogen volume flow rate 1.5L / min; injection volume 10μL.

[0032] Preparation of reference substance solution: Take an appropriate amount of triolein reference substance, accurately weigh it, place it in a volumetric flask, ad...

Embodiment 2

[0066] Experiments were conducted to verify the processing technology of the steamed and fried coix seed above. Another sample of the same batch of coix seed was taken and processed according to the traditional steamed and fried coix seed (Guangdong Province Traditional Chinese Medicine Processing Standards, 1984 edition) and bran-fried coix seed respectively. Three copies of these processed products were processed in parallel, and the method was as follows: (1) The new process of steaming and frying coix seed: take an appropriate amount of coix seed, wash it with water quickly, moisten it for 12 hours, steam it under 0.10MPa pressure for 90 minutes, and dry it at 60°C until it contains The amount of water is about 30%, stir-fry at 170°C for 10 minutes, take it out, and let it cool; (2) Steam and stir-fry the coix seed. Stir-fry over medium heat until slightly yellow and swell, take it out, and let it cool; (3) Stir-fried coix seed with bran: Stir-fry the bran under the item of...

Embodiment 3

[0073] The coix seed processing method of the present embodiment specifically comprises the following steps:

[0074] (1) Weigh 5kg of coix seed and put it into clean water, and wash it quickly;

[0075] (2) Take it out and put it in a closed container for moistening, cover it with a damp cloth, spray water every 2 hours and mix well, and moisten for about 12 hours until there is no dry core in the incision;

[0076] (3) Put it in a steaming container, and steam it under a pressure of 0.10 MPa for 90 minutes until it is fully cooked, that is, until there is no white heart in the middle of the cut;

[0077] (4) drying the coix seed in step (3) until the water content is 30%, and this step adopts steam heat drying;

[0078] (5) Then put the coix seed in step (4) into a drum frying machine for frying, fry at 170°C for 10 minutes, then take it out, and spread it to cool to obtain the processed coix seed.

[0079] The processed product is yellowish, swollen, and has a burnt aroma...

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Abstract

The invention provides a method for processing coix seeds, which comprises the steps of: washing the coix seeds, and moistening for 12-16 hours; performing high pressure steaming at 0.07 to 0.15 MPa for 75 to 120 minutes, and drying the material; performing stir frying on the coix seeds, then removing the coix seeds, and the cooling the material to obtain the processed coix seeds. The processing method of the present invention is compared with a traditional processing technology and other processes for frying the coix seeds by bran, the processed glycerin trioleate and an extract of the coix seeds have higher content and higher quality. The processing method shortens the processing time, saves time and labor, and precisely controls the heating degree.

Description

technical field [0001] The invention belongs to the field of processing traditional Chinese medicines, and in particular relates to a method for processing steamed and fried coix seed. Background technique [0002] Coix seed is the dried and mature seed kernel of Coix lacryma-jobi L.var.ma-yuen (Roman.) Stapf, a grass plant of Coix lacryma-jobi. First recorded in "Shen Nong's Materia Medica", it is listed as the top grade. It is sweet, light, and cool in nature. It belongs to the spleen, stomach, and lung meridians. . Clinically, it is widely used in the treatment of diarrhea, rheumatic joints, edema, beriberi, lung flaccidity, lung malnutrition, stranguria, leucorrhea, and intestinal carbuncle. In recent years, studies have found that coix seed also has good clinical effects on gastric cancer, intestinal cancer, lung cancer, and cervical cancer, and is considered a common medicinal material for cancer prevention and treatment. Traditional Chinese medicine believes that p...

Claims

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Application Information

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IPC IPC(8): A61K36/8994A61K131/00
Inventor 林华邓广海龚又明覃军胡黎区炳雄吴俊标郑显辉沈玉巧
Owner GUANGDONG HOSPITAL OF TRADITIONAL CHINESE MEDICINE
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