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Preparation method of salinized Changtai fructus amomi product

A technology for Amomum chinensis and products, which is applied in the field of preparation of salted Amomum chinensis products, can solve the problems of volatile oil and borneol acetate content loss, etc., and achieve the effect of simple operation.

Inactive Publication Date: 2019-12-20
ZHANG ZHOU HALTH VOCATIONAL COLLEGE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of salted Changtai amomum product, to solve the problem of loss of volatile oil and bornyl acetate content of amomum during drying and storage

Method used

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  • Preparation method of salinized Changtai fructus amomi product
  • Preparation method of salinized Changtai fructus amomi product
  • Preparation method of salinized Changtai fructus amomi product

Examples

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Embodiment 1

[0021] This example provides a method for preparing a salted Changtai amomum product. Among them, the mature amomum fruit is picked at geographical coordinates between 117°38′~117°56′ east longitude and 24°39′~24°47′ north latitude. Further, it was picked in Xinwu Village, Wutian Village, Zudi Village, Meipeng Village, Gaogao Village, Banli Township, Zhengda Village, and Shanzhong Village and Houfang Village in Chenxiang Town, Changtai County, Zhangzhou City, Fujian Province. , and other 8 administrative villages. Amomum fruit ripens, usually from late August to early September. When picking, choose plump and strong Amomum fruit.

[0022] figure 1 Schematically shows the process of preparing the salted Changtai amomum product in this embodiment, as figure 1 Shown, described preparation method comprises the following steps:

[0023] Step S1, pretreatment of amomum fruit: pick mature amomum fruit, wash and dry for later use. Wherein, drying until the fruit epidermis has no ...

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Abstract

The invention discloses a preparation method of a salinized Changtai fructus amomi product. The preparation method comprises the steps: fructus amomi fruits are picked, washed and air-dried for standby application; the air-dried fructus amomi fruits are mixed with edible salt, turning-over stirring is conducted without water adding, the fructus amomi fruits are kept to be complete by taking the limit of not rolling the fruit peel to be damaged, and salinizing is conducted under the normal temperature condition for 3-12 months to obtain salinized Changtai fructus amomi, wherein the mass ratio of the edible salt to the fructus amomi fruits is (1 to 2):10; the salinized Changtai fructus amomi is drained or dried in the shade at the room temperature to obtain a salinized Changtai fructus amomidry product; and the dry product is subpackaged through a package bag to obtain the salinized Changtai fructus amomi product. The preparation method is easy and convenient to operate, and the obtained salinized Changtai fructus amomi product retains a high content of volatile oil and bornyl acetate, that is, retains medicinal components of the fructus amomi.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine compound prescriptions, in particular to a preparation method of a salted Changtai amomum product. Background technique [0002] Amomum has always been regarded as a "treasure in the medical forest". The effect of nature and flavor: warm in nature, pungent in taste; It is mainly used to treat diseases such as dampness and turbidity resistance, epigastric distension and pain, loss of appetite, nausea and vomiting, nausea and vomiting during pregnancy, and restless fetal movement. The base source is the dried mature fruit of Amomum villosum Lour., Amomum villosum var. xanthioides T.L.Wu et Senjen or Amomum longiligulare T.L.Wu, among which Amomum villosum Lour. has the best quality. [0003] "Pharmacopoeia of the People's Republic of China" records that Amomum is used as medicine with dried ripe fruit, but during the drying and storage process of the fruit, the volatile oil of ...

Claims

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Application Information

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IPC IPC(8): A61K36/9064A61K47/02
CPCA61K36/9064A61K47/02A61K2236/10A61K2236/17
Inventor 林美珍林艺华
Owner ZHANG ZHOU HALTH VOCATIONAL COLLEGE
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