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Preparation method for rhizoma gastrodiae stirred and baked with rhizoma zingiberis recens juice

A technology of ginger gastrodia elata and gastrodia elata, which is applied in the field of preparation of ginger gastrodia elata, can solve problems such as difficult processing, unstable quality, and loss of ingredients, and achieve the effects of reducing processing cleaning, improving processing effect, and extending shelf life

Inactive Publication Date: 2020-06-30
阿坝州九寨对外贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also a small number of research reports on the processing technology of Gastrodia elata, Ye Xide et al., Optimizing the processing technology of Gastrodia elata made from ginger in Jianchang by orthogonal design method [J]. Shizhen Guoyi Guoyao, 2018, 29(2): 347-349. Ginger juice infiltration time, ginger juice dosage and drying temperature were used to investigate the active ingredients of Gastrodia elata after processing, and the process parameters of ginger Gastrodia elata were optimized. However, this process belongs to the traditional ginger-made Gastrodia elata. It takes about 20-30 hours or even up to 150 hours. There are uneven and incomplete absorption, which affects the processing effect, and due to long-term soaking, it may lead to the loss of ingredients, and there is a risk of ginger juice becoming stale. Processing is difficult and the quality is not good. Stablize

Method used

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  • Preparation method for rhizoma gastrodiae stirred and baked with rhizoma zingiberis recens juice
  • Preparation method for rhizoma gastrodiae stirred and baked with rhizoma zingiberis recens juice
  • Preparation method for rhizoma gastrodiae stirred and baked with rhizoma zingiberis recens juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, ginger gastrodia elata preparation

[0025] 1. Purification of raw materials: select and arrange fresh Gastrodia elata raw materials, remove moth-eaten and moldy products, and clean them with a washing machine.

[0026] 2. Cutting: Cut the washed Gastrodia elata into longitudinal slices with a thickness of 0.5cm.

[0027] 3. Freeze drying: Spread the cut Gastrodia elata slices on the material tray, the thickness of the tray should not exceed 2cm, pre-freezing temperature: -35°C, keep warm for 2 hours; control the vacuum degree in the range of 5-80Pa, gradually heat the material At the highest temperature of 55°C, dry until the moisture content of Gastrodia elata is 8.0% (i.e. -20°C for 2 hours, then -10°C for 2 hours, 0°C for 3 hours, 5°C for 5 hours, 15°C for 8 hours, 25°C for 10 hours, 55°C Drying for 15h), discharging for subsequent use.

[0028] 4. Ginger juice preparation: wash the ginger, slice or mash it, squeeze it to get the juice; add some wate...

Embodiment 2

[0031] Embodiment 2, ginger gastrodia elata preparation

[0032] 1. Purification of raw materials: select and arrange fresh Gastrodia elata raw materials, remove moth-eaten and moldy products, and clean them with a washing machine.

[0033] 2. Cutting: Cut the washed Gastrodia elata into 1.5cm thick transverse slices.

[0034] 3. Freeze-drying: Spread the cut Gastrodia elata slices on the material tray, the thickness of the tray should not exceed 2cm, pre-freezing temperature: -40°C, keep warm for 1 hour; control the vacuum degree in the range of 5-80Pa, gradually heat the material To the temperature of 55°C, dry until the moisture of Gastrodia elata is 9.0% (that is, dry at -25°C for 2 hours, then dry at -10°C for 2 hours, dry at 0°C for 3 hours, dry at 5°C for 5 hours, dry at 15°C for 10 hours, dry at 25°C for 12 hours, and dry at 55°C 15h), discharge and set aside.

[0035] 4. Ginger juice preparation: wash the ginger, slice or mash it, squeeze it to get the juice; add so...

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Abstract

The invention discloses a preparation method for rhizoma gastrodiae stirred and baked with rhizoma zingiberis recens juice. The preparation method comprises the following steps of: 1) carrying out impurity removal, cleaning and slicing on fresh rhizoma gastrodiae, and freezing and drying until a water content is lower than 10.0%; 2) cleaning rhizoma zingiberis recens, carrying out slicing or mashing, squeezing, taking juice, adding water into rhizoma zingiberis recen slags, and combining the juice to obtain rhizoma zingiberis recens juice; and 3) taking a rhizoma gastrodiae sheet obtained in 1), adding the rhizoma zingiberis recens juice in 2) for dipping, steaming, cooling, and drying until the water content is lower than 8.0% to obtain the rhizoma gastrodiae stirred and baked with the rhizoma zingiberis recens juice. The rhizoma gastrodiae stirred and baked with the rhizoma zingiberis recens juice, which is obtained by the preparation method, favorably keeps nutrient ingredients, canbe compatible along with a formula, and can be eaten according to the formula.

Description

technical field [0001] The present invention relates to a kind of preparation method of ginger gastrodia elata in particular. Background technique [0002] Gastrodia elata is the dry tuber of Gastrodias clara BL., a plant of the orchid family. It is flat in nature and sweet in taste, and has the effects of calming liver yang, dispelling wind and dredging collaterals, calming wind and relieving convulsions. The vertigo and headache, stroke paralysis, rheumatic arthralgia and other syndromes, is a commonly used medicine for treating migraine, and is listed as the first-class famous and precious Chinese herbal medicine. Gastrodia elata contains gastrodin, gastrodin, vanillyl alcohol, flavonoids and polysaccharides, among which gastrodin and gastrodin aglycon are the main effective active ingredients, which have analgesic, sedative, anticonvulsant and antivertigo effects . [0003] In the past, gastrodia elata was used to fumigate with sulfur when it was processed in the produ...

Claims

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Application Information

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IPC IPC(8): A61K36/8988A61K125/00
CPCA61K36/8988A61K2236/10A61K2236/15A61K2236/17
Inventor 李亮李黎
Owner 阿坝州九寨对外贸易有限公司
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