Preparation process of wine-processed rhizoma polygonati
By pretreating the alcoholic banana, moistening, freezing and thawing, rice wine-water mixture, moistening, freezing and 9 steaming, the existing alcoholic banana has solved the problem of low polysaccharide content in the alcoholic banana, which has significantly improved the The content of polysaccharides and saponins has increased the medicinal value.
Patent Information
- Application Number
- CN202411519755.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-29
- Publication Date
- 2025-02-18
AI Technical Summary
The total polysaccharide content in the current Jiushi Jiushen Wine Polygonatum is relatively low, and it needs to be improved to enhance the medicinal value.
A preparation process is adopted, including pretreatment of Polygonatum, moisturizing water, freeze-thawing, rice wine-water mixture, and then undergoing nine-steaming and sun drying treatment. Through the mutual cooperation of these steps, the content of polysaccharides and saponins is significantly increased. .
The water-soluble leaching content, total polysaccharide content and total saponin content of Jiushijiujiu Polygonatum were increased to reach >72%, >19% and >12%, meeting the requirements of the Chinese Pharmacopoeia and significantly improving the medicinal value.
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of Polygonatum odoratum, and more specifically, to a preparation process of Polygonatum odoratum. Background Art
[0002] Polygonatum sibiricum belongs to the genus Polygonatum of the Liliaceae family. It is derived from the rhizomes of Yunnan Polygonatum, Polygonatum multiflorum, and Rehe Polygonatum. It is sweet in taste, flat in nature, and belongs to the lung, spleen, and kidney meridians. It has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. It is also a traditional Chinese medicinal material with a wide range of application value in the field of traditional Chinese medicine. Raw Polygonatum sibiricum generally needs to be processed before it can be used as medicine because of its irritation of "thorning the throat and kissing". In the prior art, Polygonatum sibiricum is often moistened with a mixture of yellow wine and water, and then steamed and dried nine times to obtain nine-steamed and nine-dried wine Polygonatum sibiricum. Nine-steamed and nine-dried wine Polygonatum sibiricum does not irritate the throat, eliminates the irritation and toxic side effects of raw Polygonatum sibiricum, and can be eaten directly. However, the total polysaccharide content in nine-steamed and nine-dried wine Polygonatum sibiricum is low and needs to be further improved. Summary of the invention
[0003] In order to increase the total polysaccharide content in nine-steamed and nine-dried wine polygonatum, the present application provides a preparation process of wine polygonatum, which adopts the following technical scheme: A preparation process of Polygonatum odoratum, comprising the following steps: S1, removing impurities and roots from polygonatum, washing, slicing, and drying in the sun to obtain polygonatum slices; S2, adding sliced Polygonatum sibiricum to water, soaking for 1-3 hours, taking out, and obtaining soaked Polygonatum sibiricum; S3, cooling the steamed Polygonatum to (-10)-(-15)°C at a temperature of 20-30°C and a cooling rate of 0.1-0.3°C / min, leaving it for 30-60 min, then heating it to 20-30°C at a heating rate of 1.0-1.3°C / min, leaving it for 30-60 min, and drying it in the sun to obtain frozen-thawed Polygonatum; S4, adding frozen-thawed polygonatum to the rice wine-water mixture, soaking it for 1-3 hours, taking it out, and obtaining soaked wine polygonatum; S5, cooling the fermented wine polygonatum to (-10)-(-15)°C at a temperature of 20-30°C and a cooling rate of 0.1-0.3°C / min, leaving it for 30-60 min, and then heating it to 20-30°C at a heating rate of 1.0-1.3°C / min, leaving it for 30-60 min, to obtain freeze-thawed wine polygonatum; S6, steaming the frozen-thawed wine-fermented polygonatum for 4-6 hours at a steaming pressure of 0.11-0.13 MPa, taking it out, and drying it in the sun to obtain steamed and sun-dried wine-fermented polygonatum; S7, repeat the above step S6 four times to obtain five-steamed and five-dried wine polygonatum; S8, steaming for 2-4 hours at a steaming pressure of 0.8-1.0 MPa, taking out, and drying in the sun to obtain six-steamed and six-dried wine polygonatum; S9, repeat the above step S8 three times to obtain nine-steamed and nine-dried wine-made polygonatum.
[0004] By adopting the above technical scheme, the polygonatum is first pretreated, and then moistened with water, frozen and thawed, moistened with a rice wine-water mixture, frozen and thawed, and then steamed and dried nine times to obtain a product, namely, nine-steamed and nine-dried wine polygonatum. And by using the mutual coordination between the various steps, the water-soluble extract content of the nine-steamed and nine-dried wine polygonatum is greater than 72%, the total polysaccharide content is greater than 19%, and the total saponin content is greater than 12%, which not only meets the requirements of the Chinese Pharmacopoeia, but also significantly increases the polysaccharide and saponin content, showing the characteristics of high content of effective ingredients, and improving the medicinal value of the nine-steamed and nine-dried wine polygonatum.
[0005] The nine-steamed and nine-dried wine polygonatum obtained by the preparation process of the present application has a mild taste, is glutinous and sweet, does not irritate the throat, has no raw green taste, and can be eaten directly. It can also nourish the spleen and moisten the lungs, warm and nourish the kidney yang, nourish the spleen and replenish qi, replenish qi and blood, and enhance immunity. It has excellent medicinal value and clinical efficacy.
[0006] In the preparation process of the present application, water is used to moisten the slices of Polygonatum odoratum so that the slices of Polygonatum odoratum fully absorb water, and then the slices of Polygonatum odoratum are frozen. During the freezing process, ice crystals can be formed inside and outside the cells. The ice crystals cause mechanical damage to the cells, destroying the cell functions, which is convenient for the moistening of the subsequent yellow wine-water mixture. Moreover, slow freezing is coordinated to increase the growth of ice crystals, improve the freezing effect, and rapid heating is also coordinated to make the slices of Polygonatum odoratum show a softening situation, improving the freeze-thaw effect. Then the yellow wine-water mixture is used to moisten the slices of Polygonatum odoratum. At this time, the cells are subjected to certain mechanical damage, and the yellow wine can be uniformly infiltrated into the interior of the Polygonatum odoratum, which helps to stimulate the transformation of medicinal properties, promote the absorption of effective ingredients, eliminate the irritation and toxic side effects of raw Polygonatum odoratum, and further cooperate with freeze-thaw to destroy the cells of the moistening wine Polygonatum odoratum, accelerate the efficiency of heat exchange inside and outside the cells, facilitate the transfer of heat in the subsequent steaming process, make the steaming process evenly heated, and also facilitate the evaporation of water in the subsequent sun-drying process, improve the treatment effect of nine steaming and nine sunning, and also facilitate the dissolution of water-soluble extracts in the nine steaming and nine sunning wine Polygonatum odoratum, and ensure the quality and efficacy of the nine steaming and nine sunning wine Polygonatum odoratum.
[0007] Optionally, the thickness of the Polygonatum sibiricum slice is 0.3-1 cm.
[0008] By adopting the above technical solution, the thickness of the slices of polygonatum is limited to ensure the stability and efficacy of the preparation of nine-steamed and nine-dried wine polygonatum. In multiple implementation schemes, the thickness of the slices of polygonatum is 0.5 cm, and the thickness can also be set to 0.3 cm, 0.4 cm, 0.6 cm, 0.7 cm, 0.8 cm, 0.9 cm, 1 cm as needed, but it is not limited to the listed values, and other values not listed in the numerical range are also applicable.
[0009] Optionally, the water content of the polygonatum sibiricum slices is 15-25wt%.
[0010] By adopting the above technical solution, the moisture content of the sliced Polygonatum sibiricum is limited, which is not only convenient for the sun drying process in step S1, but also conducive to the full contact and absorption of the sliced Polygonatum sibiricum and water, and increases the subsequent freeze-thaw treatment effect of the moisturizing Polygonatum sibiricum. In multiple embodiments, the moisture content of the sliced Polygonatum sibiricum is 20wt%, and the moisture content can also be set to 15wt%, 18wt%, 22wt%, 25wt% as needed, but it is not limited to the listed values, and other values not listed within the numerical range are also applicable.
[0011] Optionally, the moisture content of the frozen-thawed polygonatum is 15-25wt%.
[0012] By adopting the above technical solution, the moisture content of the frozen-thawed polygonatum is limited, which is not only convenient for the sun drying process in step S3, but also conducive to the full contact and absorption of the frozen-thawed polygonatum and the rice wine-water mixture, so that the rice wine is immersed in the frozen-thawed polygonatum, thereby enhancing the treatment effect of the rice wine. In multiple embodiments, the moisture content of the frozen-thawed polygonatum is 20wt%, and the moisture content can also be set to 15wt%, 18wt%, 22wt%, 25wt% as needed, but it is not limited to the listed values, and other values not listed within the numerical range are also applicable.
[0013] Optionally, the weight ratio of the polygonatum slices, water, and rice wine-water mixture is 10:(5-6):(5-6).
[0014] By adopting the above technical scheme, the weight ratio of polygonatum slices, water, and rice wine-water mixture is optimized, so that water can fully contact and moisten the polygonatum slices, and the rice wine-water mixture can fully contact and moisten the frozen-thawed polygonatum, thereby ensuring the stability of the preparation of frozen-thawed polygonatum and frozen-thawed polygonatum in wine, and also ensuring the quality and efficacy of the nine-steamed and nine-dried polygonatum in wine.
[0015] Optionally, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:(1.5-2).
[0016] By adopting the above technical scheme, the weight ratio of rice wine and water in the rice wine-water mixture is limited, and the amount of rice wine added is limited, which reduces the effect of nine-steamed and nine-sun-dried Huangjing on the efficacy of the nine-steamed and nine-sun-dried Huangjing due to too little rice wine added, and also reduces the cost increase due to too much rice wine added. When the weight ratio of rice wine and water is 1: (1.5-2), it can ensure that the rice wine can evenly penetrate into the frozen and thawed Huangjing during the steaming process, which helps to stimulate the transformation of medicinal properties, promote the absorption of ingredients, eliminate toxic side effects, and ensure the stability and efficacy of the preparation of nine-steamed and nine-sun-dried Huangjing.
[0017] Optionally, the alcohol content of the rice wine at 20°C is 14-16 vol%. In multiple embodiments, the alcohol content of the rice wine at 20°C is 15 vol%, and the alcohol content can also be set to 14 vol%, 14.5 vol%, 15.5 vol%, 16 vol% as needed, but is not limited to the listed values, and other values not listed within the numerical range are also applicable.
[0018] Optionally, in step S2, the temperature of water is 50-60°C; in step S4, the temperature of the rice wine-water mixture is 50-60°C.
[0019] By adopting the above technical scheme, in step S2, the slices of Polygonatum sibiricum are moistened with warm water, which helps the water to fully moisten the slices of Polygonatum sibiricum and penetrate into the interior of the slices of Polygonatum sibiricum, and facilitates the subsequent formation of ice crystals in the moistened Polygonatum sibiricum at low temperature, thereby improving the treatment effect of freeze-thaw on the moistened Polygonatum sibiricum.
[0020] Similarly, in step S4, the use of warm polygonatum-water mixture to moisten the frozen-thawed polygonatum can also help the rice wine to fully moisten the frozen-thawed polygonatum, and help the rice wine to penetrate into the frozen-thawed polygonatum, stimulate the transformation of medicinal properties, promote the absorption of effective ingredients, increase the content of water-soluble extracts, total polysaccharides, and total saponins in the nine-steamed and nine-sun-dried polygonatum, and improve the medicinal efficacy of the nine-steamed and nine-sun-dried polygonatum.
[0021] Optionally, in step S6, the temperature of the sun-drying treatment is 50-70° C. and the time is 14-18 hours.
[0022] By adopting the above technical scheme, in step S6, the temperature and time of the sun-drying treatment are optimized to facilitate the sun-drying treatment and ensure the stability of the preparation of nine-steamed and nine-sun wine Polygonatum. In multiple implementation schemes, in step S6, the temperature of the sun-drying treatment is 60°C and the time is 16h. The temperature can also be set to 50°C, 55°C, 65°C, 70°C as needed, but it is not limited to the listed values, and other values not listed in the numerical range are also applicable. The time can also be set to 14h, 15h, 17h, 18h, but it is not limited to the listed values, and other values not listed in the numerical range are also applicable.
[0023] Optionally, in step S8, the temperature of the sun-drying treatment is 70-90° C. and the time is 22-26 hours.
[0024] By adopting the above technical scheme, in step S8, the temperature and time of the sun-drying treatment are optimized to facilitate the sun-drying treatment, and to fully evaporate the water, reduce the residual water, ensure the stability of the moisture content of the nine-steamed and nine-sun-dried wine Polygonatum, facilitate the storage of the nine-steamed and nine-sun-dried wine Polygonatum, and ensure the stability of the preparation of the nine-steamed and nine-sun-dried wine Polygonatum. In multiple implementation schemes, in step S8, the temperature of the sun-drying treatment is 80°C and the time is 24h. The temperature can also be set to 70°C, 75°C, 85°C, and 90°C as needed, but it is not limited to the listed values, and other values not listed in the numerical range are also applicable. The time can also be set to 22h, 23h, 25h, and 26h, but it is not limited to the listed values, and other values not listed in the numerical range are also applicable.
[0025] Optionally, in step S6, the steaming process is steaming in a water bath; and in step S8, the steaming process is steaming in a water bath.
[0026] By adopting the above technical scheme, in both step S6 and step S8, water-separated steaming is adopted to reduce the direct contact between the wine polygonatum and water, and to retain the polysaccharide content and saponin content in the wine polygonatum to the maximum extent, thereby ensuring the quality and efficacy of the nine-steamed and nine-dried wine polygonatum and improving the stability and medicinal value.
[0027] Optionally, a nine-steamed and nine-dried Huangjing wine is prepared by using the method of the above-mentioned process for preparing Huangjiu.
[0028] In summary, this application has at least the following beneficial effects: 1. The preparation process of the wine-cured polygonatum of the present application first pre-treats the polygonatum, then moistens it with water, freezes and thaws it, moistens it with a rice wine-water mixture, freezes and thaws it, and then steams and dries it nine times to obtain the nine-steamed and nine-dried wine-cured polygonatum. And through the mutual coordination between the various steps, the content of polysaccharides and saponins is significantly increased, so that the content of water-soluble extracts is greater than 72%, the content of total polysaccharides is greater than 19%, and the content of total saponins is greater than 12%, so that the nine-steamed and nine-dried wine-cured polygonatum has a mild taste, is sweet and glutinous, does not irritate the throat, and has no raw green taste. It can also nourish the spleen and moisten the lungs, warm and nourish the kidney yang, nourish the spleen and replenish qi, replenish qi and blood, enhance immunity, and enhance the medicinal value of the nine-steamed and nine-dried wine-cured polygonatum.
[0029] 2. The preparation process of the wine-cured polygonatum of the present application firstly performs water soaking and freeze-thawing. During the freezing process, ice crystals can be formed inside and outside the cells, which cause mechanical damage to the cells and destroy the cell functions. Then, the rice wine-water mixture is soaked and freeze-thawed to make the rice wine evenly penetrate into the polygonatum, stimulate the transformation of medicinal properties, promote the absorption of effective ingredients, eliminate irritation and toxic side effects, and further destroy the cells, thereby increasing the effect of the nine-steaming and nine-drying treatment, increasing the content of effective ingredients in the nine-steaming and nine-drying wine-cured polygonatum, and improving the medicinal value. DETAILED DESCRIPTION
[0030] In order to make the present application easier to understand, the present application will be further described in detail below in conjunction with the examples, which are merely illustrative and are not intended to limit the scope of application of the present application. The raw materials or components used in the present application can be obtained through commercial routes or conventional methods unless otherwise specified. Example
[0031] Example 1 A preparation process of Polygonatum odoratum, comprising the following steps: S1. Remove impurities and roots from Polygonatum sibiricum, wash with water, and cut into slices with a thickness of 0.5 cm. Then, dry at a temperature of 60° C. until the moisture content is 20 wt %, to obtain Polygonatum sibiricum slices. That is, the thickness of the Polygonatum sibiricum slices is 0.5 cm and the moisture content is 29 wt %.
[0032] Among them, Huang is selected from Bozhou Tengwang Pharmaceutical Co., Ltd.
[0033] S2. Add 100 kg of the sliced polygonatum obtained in step S1 into 55 kg of water at a temperature of 50° C., and steam-steam the sliced polygonatum for 2 hours. Then, take out the sliced polygonatum and obtain steam-steamed polygonatum.
[0034] S3, cooling the steamed Polygonatum obtained in step S2 to -13°C at a temperature of 25°C and a cooling rate of 0.2°C / min, and leaving it to stand for 40 minutes. Then, heating it to 25°C at a heating rate of 1.2°C / min, and leaving it to stand for 40 minutes. Thereafter, drying it at a temperature of 60°C until the moisture content is 20wt%, obtaining frozen-thawed Polygonatum.
[0035] S4. Add the frozen-thawed polygonatum obtained in step S3 to 55 kg of a rice wine-water mixture at a temperature of 50° C., and soak for 2 hours. Take out and obtain the soaked polygonatum wine.
[0036] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:1.8. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0037] S5. Cool the fermented Polygonatum odoratum obtained in step S4 to -13°C at a temperature of 25°C and a cooling rate of 0.2°C / min, and let it stand for 40 minutes. Then, heat it to 25°C at a heating rate of 1.2°C / min, let it stand for 40 minutes, and obtain the frozen-thawed Polygonatum odoratum.
[0038] S6. Steam the frozen-thawed Polygonatum odoratum obtained in step S5 for 5 hours under a steaming pressure of 0.12 MPa, and then take it out. Then, dry it in the sun at a temperature of 60° C. for 16 hours to obtain steamed and sun-dried Polygonatum odoratum.
[0039] S7, repeat the above step S6 four times to obtain five-steaming and five-drying wine-made polygonatum.
[0040] S8, steaming the mixture for 3 hours at a steaming pressure of 0.9 MPa, taking it out, and then drying it in the sun at a temperature of 70°C for 24 hours to obtain six-steamed and six-dried wine polygonatum.
[0041] S9, repeat the above step S8 three times to obtain the product, i.e., nine-steamed and nine-dried wine-cured polygonatum.
[0042] Example 2 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S2-S5 are different.
[0043] Step S2 is specifically as follows: add 100 kg of the sliced polygonatum obtained in step S1 into 50 kg of water at a temperature of 60° C., steam it for 3 hours, take it out, and obtain steamed polygonatum.
[0044] Step S3 is specifically as follows: the steamed Polygonatum obtained in step S2 is cooled to -15°C at a temperature of 20°C and a cooling rate of 0.1°C / min, and allowed to stand for 60 minutes. Then, the temperature is raised to 20°C at a heating rate of 1.0°C / min, and allowed to stand for 60 minutes. Thereafter, the Polygonatum is dried at a temperature of 60°C until the moisture content is 20wt%, to obtain the frozen-thawed Polygonatum.
[0045] Step S4 is specifically as follows: adding the frozen-thawed polygonatum obtained in step S3 to 60 kg of a rice wine-water mixture at a temperature of 50° C., steaming for 1 hour, taking it out, and obtaining steamed wine polygonatum.
[0046] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:5. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0047] Step S5 is specifically as follows: the frozen wine polygonatum obtained in step S4 is cooled to -20°C at a temperature of 30°C and a cooling rate of 0.3°C / min, and allowed to stand for 30 minutes. Then, the temperature is raised to 30°C at a heating rate of 1.3°C / min, and allowed to stand for 30 minutes to obtain the frozen-thawed wine polygonatum.
[0048] Example 3 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S2-S5 are different.
[0049] Step S2 is specifically as follows: add 100 kg of the sliced polygonatum obtained in step S1 into 60 kg of water at a temperature of 50° C., steam it for 1 hour, take it out, and obtain steamed polygonatum.
[0050] Step S3 is specifically as follows: the steamed Polygonatum obtained in step S2 is cooled to -20°C at a temperature of 30°C and a cooling rate of 0.3°C / min, and is allowed to stand for 30 minutes. Then, the temperature is raised to 30°C at a heating rate of 1.3°C / min, and the Polygonatum is allowed to stand for 30 minutes. Thereafter, the Polygonatum is dried at a temperature of 60°C until the moisture content is 20wt%, and the frozen-thawed Polygonatum is obtained.
[0051] Step S4 is specifically as follows: adding the frozen-thawed polygonatum obtained in step S3 to 50 kg of a rice wine-water mixture at a temperature of 60° C., soaking it for 3 hours, taking it out, and obtaining the soaked wine polygonatum.
[0052] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:2. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0053] Step S5 is specifically as follows: the frozen wine polygonatum obtained in step S4 is cooled to -15°C at a temperature of 20°C and a cooling rate of 0.1°C / min, and allowed to stand for 60 minutes. Then, the temperature is raised to 20°C at a heating rate of 1.0°C / min, and allowed to stand for 60 minutes to obtain the frozen-thawed wine polygonatum.
[0054] Example 4 A preparation process of Polygonatum odoratum, which is different from Example 1 in that step S6 and step S8 are different.
[0055] Step S6 comprises: steaming the frozen-thawed Polygonatum odoratum obtained in step S5 for 4 hours under a steaming pressure of 0.13 MPa, taking it out, and then drying it in the sun at a temperature of 60° C. for 16 hours to obtain steamed and sun-dried Polygonatum odoratum.
[0056] Step S8 is specifically as follows: steaming the polygonatum odoratum for 4 hours at a steaming pressure of 0.8 MPa, taking it out, and then drying it in the sun at a temperature of 70° C. for 24 hours to obtain six-steamed and six-dried wine polygonatum odoratum.
[0057] Example 5 A preparation process of Polygonatum odoratum, which is different from Example 1 in that step S6 and step S8 are different.
[0058] Step S6 comprises: steaming the frozen-thawed Polygonatum odoratum obtained in step S5 for 6 hours under a steaming pressure of 0.11 MPa, taking it out, and then drying it in the sun at a temperature of 60° C. for 16 hours to obtain steamed and sun-dried Polygonatum odoratum.
[0059] Step S8 is specifically as follows: steaming the polygonatum odoratum for 2 hours at a steaming pressure of 1.0 MPa, taking it out, and then drying it in the sun at a temperature of 70° C. for 24 hours to obtain six-steamed and six-dried wine polygonatum odoratum.
[0060] Comparative Example Comparative Example 1 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S2-S6 are different.
[0061] Steps S2-S5 are specifically as follows: adding the polygonatum slices obtained in step S1 to 55 kg of a rice wine-water mixture at a temperature of 50° C., and soaking for 2 hours, taking out, and obtaining the soaked wine polygonatum.
[0062] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:1.8. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0063] Step S6 specifically includes: steaming the wine-dried polygonatum obtained in step S5 for 5 hours at a steaming pressure of 0.12 MPa, taking it out, and then drying it in the sun at a temperature of 60° C. for 16 hours to obtain steamed and sun-dried wine-dried polygonatum.
[0064] Comparative Example 2 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S2-S4 are different.
[0065] Steps S2-S4 are specifically as follows: adding the polygonatum slices obtained in step S1 to 55 kg of a rice wine-water mixture at a temperature of 50° C., stewing for 2 hours, taking out, and obtaining stewed wine polygonatum.
[0066] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:1.8. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0067] Comparative Example 3 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S3-S4 are different.
[0068] Steps S2-S3 are specifically as follows: add 100 kg of the polygonatum slices obtained in step S1 into 55 kg of water at a temperature of 50°C, steam it for 2 hours, take it out, and then dry it at a temperature of 60°C until the moisture content is 20wt%, to obtain steamed polygonatum.
[0069] Step S4 is specifically as follows: add the steamed polygonatum obtained in step S3 into 55 kg of a rice wine-water mixture at a temperature of 50° C., steam for 2 hours, take out, and obtain the steamed polygonatum.
[0070] Among them, the rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:1.8. The rice wine is semi-dry rice wine, and the rice wine meets the first-level requirements of rice wine in GB / T13662-2018. At the same time, the alcohol content of the rice wine at 20°C is 15 vol%.
[0071] Comparative Example 4 A preparation process of Polygonatum odoratum, which is different from Example 1 in that steps S5-S6 are different.
[0072] Steps S5-S6 are as follows: steaming the wine-dried polygonatum obtained in step S4 for 5 hours at a steaming pressure of 0.12 MPa, taking it out, and then drying it in the sun at a temperature of 60° C. for 16 hours to obtain steamed and sun-dried wine-dried polygonatum.
[0073] Comparative Example 5 A preparation process of Polygonatum odoratum, which is different from Example 1 in that step S3 and step S5 are different.
[0074] Step S3 is specifically as follows: the steamed Polygonatum obtained in step S2 is cooled to -13°C at a temperature of 25°C and a cooling rate of 1.2°C / min, and is allowed to stand for 40 minutes. Then, the temperature is raised to 25°C at a heating rate of 0.2°C / min, and the Polygonatum is allowed to stand for 40 minutes. Thereafter, the Polygonatum is dried at a temperature of 60°C until the moisture content is 20wt%, and the frozen-thawed Polygonatum is obtained.
[0075] Step S5 is specifically as follows: at a temperature of 25°C and a cooling rate of 1.2°C / min, the steamed wine polygonatum obtained in step S4 is cooled to -13°C and allowed to stand for 40 minutes. Then, at a heating rate of 0.2°C / min, the temperature is raised to 25°C and allowed to stand for 40 minutes to obtain the frozen-thawed wine polygonatum.
[0076] Comparative Example 6 A preparation process of Polygonatum odoratum, which is different from Example 1 in that step S3 is different.
[0077] Step S3 is specifically as follows: the steamed Polygonatum obtained in step S2 is cooled to -13°C at a temperature of 25°C and a cooling rate of 1.2°C / min, and is allowed to stand for 40 minutes. Then, the temperature is raised to 25°C at a heating rate of 0.2°C / min, and the Polygonatum is allowed to stand for 40 minutes. Thereafter, the Polygonatum is dried at a temperature of 60°C until the moisture content is 20wt%, and the frozen-thawed Polygonatum is obtained.
[0078] Comparative Example 7 A preparation process of Polygonatum odoratum, which is different from Example 1 in that step S5 is different.
[0079] Step S5 is specifically as follows: at a temperature of 25°C and a cooling rate of 1.2°C / min, the steamed wine polygonatum obtained in step S4 is cooled to -13°C and allowed to stand for 40 minutes. Then, at a heating rate of 0.2°C / min, the temperature is raised to 25°C and allowed to stand for 40 minutes to obtain the frozen-thawed wine polygonatum.
[0080] Performance Testing The nine-steamed and nine-drying wine polygonatum obtained in Examples 1-5 and Comparative Examples 1-7 were taken respectively, and the water-soluble extract content, total polysaccharide content, and total saponin content of the nine-steamed and nine-drying wine polygonatum were tested according to the 2015 edition of the Chinese Pharmacopoeia. The test results are shown in Table 1.
[0081] Table 1 Test results Test items Water-soluble extract content / (%) Total polysaccharide content / (%) Total saponin content / (%) Example 1 72.58 19.66 12.43 Example 2 72.15 19.34 12.22 Example 3 72.33 19.47 12.34 Example 4 72.44 19.53 12.36 Example 5 72.36 19.35 12.27 Comparative Example 1 63.97 11.38 8.42 Comparative Example 2 67.42 14.59 9.96 Comparative Example 3 67.31 14.22 9.83 Comparative Example 4 68.33 15.13 10.26 Comparative Example 5 65.78 13.35 9.35 Comparative Example 6 68.36 16.34 10.88 Comparative Example 7 69.24 17.23 11.32 As can be seen from Table 1, the nine-steamed and nine-drying wine polygonatum obtained by the preparation process of the present application has a higher water-soluble extract content, total polysaccharide content, and total saponin content through the mutual cooperation of each step, and the water-soluble extract content is 72.15-72.58%, the total polysaccharide content is 19.34-19.66%, and the total saponin content is 12.22-12.43%, which not only meets the requirements of the Chinese Pharmacopoeia, but also significantly improves the polysaccharide and saponin contents, so that the nine-steamed and nine-drying wine polygonatum shows the advantage of high content of effective ingredients, thereby improving the medicinal value of the nine-steamed and nine-drying wine polygonatum.
[0082] Example 1 is compared with Comparative Examples 1-4. In Comparative Example 1, a rice wine-water mixture is used for moistening, nine steaming and nine drying; in Comparative Example 2, a rice wine-water mixture is used for moistening, freezing and thawing, and nine steaming and nine drying of the polygonatum sibiricum slices; in Comparative Example 3, water and a rice wine-water mixture are used for moistening, nine steaming and nine drying; in Comparative Example 4, water is used for moistening, freezing and thawing, and a rice wine-water mixture is used for moistening, nine steaming and nine drying; in Example 1, water is used for moistening, freezing and thawing, and a rice wine-water mixture is used for moistening, freezing and thawing, and nine steaming and nine drying. It can be seen from this that the interaction between moistening with water, freezing and thawing, moistening with a rice wine-water mixture, and freezing and thawing can form ice crystals and destroy cells, so that the rice wine can evenly penetrate the interior of the early polygonatum sibiricum, which helps to stimulate the transformation of medicinal properties and the absorption of effective ingredients, thereby increasing the content of water-soluble extracts, total content, and total saponins in the steamed and nine-dried wine polygonatum, and improving the quality and efficacy.
[0083] Compare Example 1 with Comparative Examples 5-7. In step 3 of Comparative Example 5, freeze-thaw is performed by rapid cooling and slow heating, and in step S5, freeze-thaw is performed by rapid cooling and slow heating; in step 3 of Comparative Example 6, freeze-thaw is performed by rapid cooling and slow heating, and in step S5, freeze-thaw is performed by slow cooling and fast heating; in step 3 of Comparative Example 7, freeze-thaw is performed by slow cooling and fast heating, and in step S5, freeze-thaw is performed by fast cooling and slow heating; in step 3 of Example 1, freeze-thaw is performed by slow cooling and fast heating, and in step S5, freeze-thaw is performed by slow cooling and fast heating. It can be seen from this that freeze-thaw is performed by slow cooling and fast heating in both step S3 and step S5, and the mutual cooperation therebetween can effectively increase the freeze-thaw effect, and improve the content of effective ingredients in nine-steamed and nine-sun wine polygonatum, and enhance the medicinal value.
[0084] It should be noted that the embodiments described above are only used to explain the present application and do not constitute any limitation to the present application. The present application is described with reference to typical embodiments, but it should be understood that the words used therein are descriptive and explanatory words, rather than restrictive words. The present application may be modified as specified within the scope of the claims of the present application, and the present invention may be revised without departing from the scope and spirit of the present application. Although the present application described therein relates to specific methods, materials and embodiments, it does not mean that the present application is limited to the specific examples disclosed therein. On the contrary, the present application can be extended to all other methods and applications with the same functions.
Claims
1. A preparation process of Polygonatum odoratum, characterized in that: The steps include: S1, removing impurities and roots from polygonatum, washing, slicing, and drying in the sun to obtain polygonatum slices; S2, adding sliced Polygonatum sibiricum to water, soaking for 1-3 hours, taking out, and obtaining soaked Polygonatum sibiricum; S3, cooling the steamed Polygonatum to (-10)-(-15)°C at a temperature of 20-30°C and a cooling rate of 0.1-0.3°C / min, leaving it for 30-60 min, then heating it to 20-30°C at a heating rate of 1.0-1.3°C / min, leaving it for 30-60 min, and drying it in the sun to obtain frozen-thawed Polygonatum; S4, adding frozen-thawed polygonatum to the rice wine-water mixture, soaking it for 1-3 hours, taking it out, and obtaining soaked wine polygonatum; S5, cooling the fermented wine polygonatum to (-10)-(-15)°C at a temperature of 20-30°C and a cooling rate of 0.1-0.3°C / min, leaving it for 30-60 min, and then heating it to 20-30°C at a heating rate of 1.0-1.3°C / min, leaving it for 30-60 min, to obtain freeze-thawed wine polygonatum; S6, steaming the frozen-thawed wine-fermented polygonatum for 4-6 hours at a steaming pressure of 0.11-0.13 MPa, taking it out, and drying it in the sun to obtain steamed and sun-dried wine-fermented polygonatum; S7, repeat the above step S6 four times to obtain five-steamed and five-dried wine polygonatum; S8, steaming for 2-4 hours at a steaming pressure of 0.8-1.0 MPa, taking out, and drying in the sun to obtain six-steamed and six-dried wine polygonatum; S9, repeat the above step S8 three times to obtain nine-steamed and nine-dried wine-made polygonatum.
2. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: The thickness of the Polygonatum sibiricum slice is 0.3-1 cm.
3. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: The water content of the polygonatum sibiricum slices is 15-25wt%.
4. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: The moisture content of the frozen-thawed polygonatum is 15-25wt%.
5. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: The weight ratio of the polygonatum slices, water, and rice wine-water mixture is 10:(5-6):(5-6).
6. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: The rice wine-water mixture is a mixture of rice wine and water, and the weight ratio of rice wine to water is 1:(1.5-2).
7. The preparation process of the Polygonatum sibiricum according to claim 1, characterized in that: In step S2, the temperature of water is 50-60°C; in step S4, the temperature of the rice wine-water mixture is 50-60°C.
8. The preparation process of Polygonatum sibiricum according to claim 1, characterized in that: In step S6, the temperature of the sun drying treatment is 50-70°C and the time is 14-18 hours.
9. The preparation process of Polygonatum sibiricum according to claim 1, characterized in that: In step S8, the temperature of the sun drying treatment is 70-90°C and the time is 22-26 hours.
10. The preparation process of Polygonatum sibiricum according to claim 1, characterized in that: In step S6, the steaming process is steaming in a water bath; in step S8, the steaming process is steaming in a water bath.