Processing method of poria cocos and poria cocos processed product prepared by processing method

A technology of processing Poria cocos, which is applied in the field of processing medicines, can solve the problems of unhealthy, hard quality and light taste of fresh Poria cocos, and achieve the effect of improving the utilization rate

Pending Publication Date: 2022-07-05
HENAN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Because the fresh Poria cocos is hard, tasteless, sticky to the teeth, and has poor taste, the existing processing method adds a large amount of white granulated sugar in the processing process, which is not conducive to the health of the general audience.

Method used

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  • Processing method of poria cocos and poria cocos processed product prepared by processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] (1) Material selection: choose fresh Poria cocos with large sclerotia clumps, rounded shape, no rot and freeze damage as raw materials;

[0026] (2) Clean system: Because the outer skin of Poria cocos is thin and rough, the sediment is not easy to clean, so it needs to be washed with a washing machine. Such as manual washing, scrub carefully;

[0027] (3) Cutting: Cut the cleaned Poria cocos into fresh Poria slices with a thickness of 2 to 4 mm, for use;

[0028] (4) Add auxiliary materials: fully stir 15 parts of yellow rice wine with 100 parts of fresh Poria flakes obtained by cutting, mix well, and let it moisten for 12 minutes;

[0029] (5) steaming: putting the stuffed fresh tuckahoe sheet into a steamer and steaming, the steaming time is 15min, and the tuckahoe sheet is allowed to cool and dry after the steaming is finished;

[0030] (6) Add accessories: fully mix 25 parts of honey with the steamed and air-dried Poria cocos, soak for 45min;

[0031] (7) Drying:...

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Abstract

The invention belongs to the technical field of medicine processing, and particularly relates to a poria cocos processing method and a poria cocos processed product prepared by the poria cocos processing method. The invention provides a processing method of poria cocos. The processing method comprises the following steps: sequentially steaming sliced fresh poria cocos with wine, soaking with honey and drying to obtain a poria cocos processed product. According to the processing method provided by the invention, the taste of the fresh poria cocos which is difficult to eat can be removed, the original effective substances of the fresh poria cocos are furthest reserved, and the utilization rate of the poria cocos is increased. The mass percentage content of polysaccharides in the poria cocos processed product prepared by the processing method is 0.3%-0.9%, and the mass percentage content of triterpenoids is 2.1%-2.7%.

Description

technical field [0001] The invention belongs to the technical field of processed medicines, in particular to a processing method of Poria cocos and a processed Poria cocos product prepared therefrom. Background technique [0002] Poria cocos is the dried sclerotia of Poria cocos, which was first published in Shennong Bencao Jing. This product is sweet, light, flat, and belongs to the heart, lung, spleen and kidney meridians, and is listed as the top grade. In recent years, with the continuous development of society, people's living standards continue to improve, and health awareness also increases. As a health resource, traditional Chinese medicine health food has a very broad development prospect and a huge market space. Because the fresh Poria cocos is hard, tasteless, sticky, and has a poor taste, the existing processing method adds a large amount of white sugar during the processing, which is not good for the health of the general audience. SUMMARY OF THE INVENTION ...

Claims

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Application Information

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IPC IPC(8): A61K36/076A61K35/644
CPCA61K36/076A61K35/644A61K2236/10A61K2236/15
Inventor 王一硕杜紫微
Owner HENAN UNIV OF CHINESE MEDICINE
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