Processing products and processing methods of herba ranunculi arvensis

Abstract

The application discloses a prepared product of king-stargrass and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine preparation. The method comprises the following steps: S101, blanching: blanching the king-stargrass in boiling water for 2-4 minutes until the seed coat has small cracks, quickly taking out, and draining water until the water content is 45-60%; S102, airing: airing the king-stargrass until the water content is 25-35%; S103, soaking: soaking the king-stargrass with vegetable oil for 2-3 hours, and the dosage of the vegetable oil is 8-15% of the weight of the king-stargrass; S104, frying: frying the king-stargrass at 165-180 DEG C for 30-40 seconds until the king-stargrass is completely popped; and S105, cooling: cooling the king-stargrass. The popping rate of the prepared product of the king-stargrass is 90-94%, the content of king-stargrass flavonoid glycoside is between 0.2-0.3%, the content of isovitexin-2''-O-arabinoside is greater than 0.08%, and the content of fatty oil is 5.0-5.7%.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of traditional Chinese medicine processing, in particular to a processed product of Vaccaria segetalis and a processing method thereof. BACKGROUND

[0002] Vaccaria segetalis is a blood-activating traditional Chinese medicine, and is a dried mature seed of Vaccaria segetalis (Nech.) Garcke in the stonecrop family. In clinical application, the processed product of Vaccaria segetalis, namely, fried Vaccaria segetalis, is used for blood-activating and meridian-unblocking, milk-lowering and swelling-reducing, and urine-dissipating and stranguria-relieving, and is used for treating amenorrhea, dysmenorrhea, milk-lack, mastitis, stranguria and pain. After processing, the effective components are easily decocted, and the dispersing force is enhanced, and the blood-activating and meridian-unblocking, milk-lowering and stranguria-relieving effects are improved. Fried Vaccaria segetalis is obtained by taking clean Vaccaria segetalis and frying and exploding, and most of the fried Vaccaria segetalis is exploded and white, and the product is in the form of a spherical exploded flower, and the surface is white and the quality is crisp. The traditional processing technology is as follows: using a small bamboo broom and a round-bottomed pot to manually process, the exploded flower condition is good, but the production efficiency is low, and the modernization degree is extremely low. Limited by the current production technology and equipment level of fried traditional Chinese medicine, the explosion rate of machine-fried Vaccaria segetalis is low, and the phenomenon of stiff child is common, and the properties cannot meet the product requirements, which has been one of the difficulties in traditional Chinese medicine processing.

[0003] Tribulus terrestris can be fried with sand roasting method, and the complete blooming rate of sand roasting method is high, and the blooming speed is fast. For example, the patent with the application number CN201810140207.7 discloses a processing method of fried Tribulus terrestris decoction pieces, which comprises the following steps: 1) net selection: taking raw Tribulus terrestris, removing impurities, and then cleaning; 2) drying: putting the cleaned raw Tribulus terrestris into an electric dryer for drying, so that the moisture content of the raw Tribulus terrestris is controlled to be less than 10%; 3) frying: a, taking river sand and sieving, the particle size range is 0.8-1.2 mm, and then washing; b, drying the washed river sand; c, putting the dried river sand into a medicine roaster, the temperature of the medicine roaster is set to 350-380 DEG C, the rotating speed is 32 r / min, when the temperature rises to the set value, it is kept for 2-3 min; d, putting the dried raw Tribulus terrestris in step 2) into the medicine roaster, the rotating speed is 32 r / min, keeping for 8-10 s, quickly taking out, and immediately sieving out the river sand; e) placing in a ventilated place, spreading and airing, and sieving out the ash. For example, the patent with the application number CN201210469370.0 discloses a production method of Tribulus terrestris decoction pieces, which comprises the following steps: (1) net selection: taking raw Tribulus terrestris, removing impurities; (2) drying: using drying method, so that the moisture content of the net Tribulus terrestris is controlled to be ≤10.0%; (3) frying: a: taking river sand and sieving, so that the particle size length is 1.5 mm; b: first, put the river sand into a medicine roaster, control the temperature at 280-300 DEG C, and the rotating speed is 32 r / min, and fry; c: put the dried raw Tribulus terrestris, fry to bloom, about 10-15 seconds, quickly take out, immediately sieve out the river sand; d: place in a ventilated place, spread and air, and dry the ash, and the Tribulus terrestris decoction pieces are obtained. However, the proportion of un-blooming medicinal materials of sand roasting method is higher than that of clear frying method, and the un-blooming medicinal materials need to be sieved after frying and fried for the second time, which is complicated and affects the production efficiency.

[0004] Tribulus terrestris can also be fried by pressure, for example, the patent with the application number CN201010516408.6 discloses a method for preparing Tribulus terrestris decoction pieces, which comprises the following steps: (1) pretreating raw Tribulus terrestris by soaking in yellow rice wine for 2-5 hours; (2) frying in a sealed container, the temperature is 180-200 DEG C, the frying time is 6-10 minutes, when the pressure in the container reaches 0.03-0.04 MPa, the pressure is released, and the Tribulus terrestris decoction pieces are prepared. The process of pressure frying is complex, dangerous, and the efficiency is not high. SUMMARY

[0005] The application provides a processed product of Tribulus terrestris and a processing method thereof, which adopts machine frying, improves the blooming rate (basically realizes complete blooming), and improves the medicinal effect of the product (reduces the content of flavonoid glycosides in Tribulus terrestris, improves the content of isoflavone-2"-O-arabinose glycoside, and improves the content of fatty oil). The technical scheme provided by the application is as follows:

[0006] In one aspect, the present application provides a processing method of Stachys Floridus, which comprises the following steps:

[0007] S101 processing: processing Stachys Floridus in boiling water for 2-4 minutes until the seed coat has small cracks, and the Stachys Floridus is half-cooked, then quickly taking out and draining water until the water content is 45-60%.

[0008] This operation not only facilitates the drying of medicinal materials, but also facilitates the rapid entry of heat into the interior during subsequent frying due to the slight cracking of the seed coat. After harvesting, Stachys Floridus is generally post-ripened and completely dried, which facilitates the storage of medicinal materials. Although Stachys Floridus has a small volume, the seed coat is hard and takes a long time to dry. After processing by boiling, the intracellular substances are coagulated and the internal water is discharged, and after boiling, only simple airing is required. The Stachys Floridus is half-cooked and the epidermis has slight cracks at this time. The seed coat of Stachys Floridus has slight cracks at this time, which facilitates the rapid entry of heat into the interior during subsequent frying, and at the same time, it will not be overcooked and soft, which will affect the fluidity during subsequent operation and will not cause adhesion.

[0009] The method of boiling first and then frying facilitates uniform frying, consistent popping time, stable and controllable process, and high conversion of isoflavone-2"-O-arabinose glycoside components. The surface of Stachys Floridus seed is hard, and the seed coat cells are closely arranged and thickened in a pearl-like manner. When heated at normal pressure, the structure of the seed coat is not conducive to the rapid and uniform entry of heat into the interior. When directly fried, the temperature is low, resulting in many dead seeds, and the temperature is high, resulting in partial popping and partial charring. The temperature is difficult to control properly. By boiling first and then frying, the seed coat is slightly cracked, which allows heat to enter the seed interior without obstacles, and the seed interior is mainly starch, the material composition is relatively uniform, the heat transfer is uniform, and finally the seeds almost pop at the same time, with consistent popping time. Not only does this solve the problem of many dead seeds during frying, but it also avoids the inconsistent popping time during sand frying, which requires passive screening and then frying.

[0010] S102 airing: air-drying the boiled Stachys Floridus to a water content of 25-35%.

[0011] The present patent uses air-drying for drying, and other drying methods have a warming process, which can easily change the ripeness of the boiled Stachys Floridus, increase the degree of starch gelatinization in the interior, and make the texture hard, which is not conducive to inflation and eversion during subsequent frying and popping.

[0012] S103 soaking: soaking the air-dried Stachys Floridus with vegetable oil for 2-3 hours, and the amount of vegetable oil is 8-15% of the weight of Stachys Floridus; wherein the vegetable oil is a vegetable oil acceptable for processing of traditional Chinese medicine.

[0013] The plant oil is added to the seed to increase the heat tolerance of the seed, to make the seed heat more fully, and to make the seed bloom better. More importantly, the plant oil promotes the release and transformation of the fatty oil components in the seed. The process of frying and blooming is a series of physical and chemical reactions that occur in the seed under high temperature, including heating, nucleation, and blooming, and the seed expands into the final structure. In the past, the seed was fried and bloomed in a pan or on sand, and the paste powder particles and starch particles were mixed together. The paste powder particles were relatively hard, and the starch particles were soft. During the frying process, the seed was heated from the outside, and the two particles were different in heat absorption and affected each other. The final product was not fully bloomed. After the seed was soaked in the plant oil, the starch particles in the seed absorbed the plant oil with a large specific heat capacity, and the paste powder particles also absorbed the plant oil. The heat tolerance of the seed was improved, and the seed was fully heated as the temperature increased. When the blooming temperature was reached, the paste powder particles bloomed due to the increase in the distance between the molecular structures, and then the starch particles expanded and broke. The seed was fully bloomed, the frying time was short, the blooming rate was high, and the expansion ratio was high.

[0014] The addition of the plant oil activates the dissolution of various fatty oil components in the cotyledon cells, promotes the further dissolution of the fatty oil in the seed and the transformation of other components into methyl nonadecanoate and methyl eicosanoate, and increases the total fatty oil content, thereby promoting the pharmacological effects of the seed, such as increasing the absorption and excretion of isoflavonoid-2"-O-arabinoside.

[0015] S104 frying: the soaked seed is fried at 165-180°C for 30-40 seconds until fully bloomed.

[0016] In this step, the temperature is slightly higher than that in the existing frying process, and the time is greatly reduced (the existing frying process takes about 8 minutes); compared with the existing sand frying process, the temperature is greatly reduced (the existing sand frying process has a temperature of above 300°C), and the time is slightly reduced. That is, the patent obtains a product with a higher blooming rate in a shorter time at a lower temperature, and the process is simple.

[0017] S105 cooling: the fried seed is cooled.

[0018] The frying process of the patent is stable, the seed is heated uniformly, and the transformation of the flavonoid components in the seed into isoflavonoid-2"-O-arabinoside is promoted under the action of heat and other factors. The content of isoflavonoid-2"-O-arabinoside is greatly increased, and the low transformation rate of isoflavonoid-2"-O-arabinoside caused by uneven heating and frying is improved.

[0019] Before step S101, the processing process of Herba Ranunculi Ternati is as follows: the fruits of Herba Ranunculi Ternati are picked when they are mature and the pericarp has not yet cracked; when the plants are dried, the seeds are knocked off and collected; the seeds are subjected to color selection or air selection to remove impurities such as pericarp and debris to obtain clean seeds.

[0020] In step S102, the Herba Ranunculi Ternati is laid flat to dry, the thickness of the laid flat is 2-3 cm, the drying time is 3-5 hours, and the Herba Ranunculi Ternati is turned over from time to time (for example, every 30 minutes).

[0021] In step S103, the plant oil is added to the dried Herba Ranunculi Ternati, which is stirred and moistened for 2-3 hours, and the Herba Ranunculi Ternati is stirred from time to time (for example, every 30 minutes).

[0022] In step S104, the drum roasting machine is started, the temperature is set to 165-180℃, and the machine is preheated. After the temperature is stable for 5-8 minutes, the Herba Ranunculi Ternati is added to the machine at a volume of 1 / 4-1 / 3 of the machine, and the Herba Ranunculi Ternati is roasted for 30-40 seconds until the popping sound of the Herba Ranunculi Ternati changes from strong to weak and there is still scattered popping sound.

[0023] In step S105, the roasted Herba Ranunculi Ternati is laid flat to cool, the thickness of the laid flat is 3-5 cm, and the cooling time is 10-30 minutes.

[0024] Preferably, in step S103, the plant oil is selected from soybean oil. Soybean oil has the advantages of high specific heat capacity, strong temperature control ability, and promotes uniform and sufficient internal heating. It has high stability and smoke point, and is not easy to smoke and decompose into irritating substances such as glycerol and propylene aldehyde during roasting, so the stability during roasting is high. It has no odor and does not affect the sensory quality of the product.

[0025] Specifically, the processing method of Herba Ranunculi Ternati provided in the embodiment includes the following steps:

[0026] S101: blanching: blanching Herba Ranunculi Ternati in boiling water for 2-4 minutes until the seed coat has small cracks, and then quickly removing and draining the water to a water content of 45-60%.

[0027] S102: drying: drying the blanched Herba Ranunculi Ternati flat, the thickness of the laid flat is 2-3 cm, the drying time is 3-5 hours, and the Herba Ranunculi Ternati is turned over from time to time, and the Herba Ranunculi Ternati is dried to a water content of 25-35%.

[0028] S103: soaking: adding soybean oil to the dried Herba Ranunculi Ternati, stirring evenly, and moistening for 2-3 hours, and stirring the Herba Ranunculi Ternati from time to time. The amount of soybean oil is 8-15% of the weight of the Herba Ranunculi Ternati.

[0029] S104: frying: turn on the roller frying machine, set the temperature to 165-180℃, preheat, and after the temperature is stable for 5-8 minutes, put in the Herba Falsustagi according to 1 / 4-1 / 3 of the volume of the frying machine, fry for 30-40 seconds, and take out when the popping sound of the Herba Falsustagi changes from strong to weak with still scattered popping sound.

[0030] S105: cooling: cool the fried Herba Falsustagi by laying it flat, with a thickness of 3-5 cm, and the cooling time is 10-30 minutes, and the Herba Falsustagi is turned over from time to time.

[0031] In another aspect, the present application also provides a prepared product of Herba Falsustagi, which is prepared by the above-mentioned preparation method.

[0032] In the present application, the prepared product of Herba Falsustagi is in the shape of spherical popping flower, with a fat appearance, a white surface, a crisp quality, a popping flower rate of 90-94%, a complete popping flower rate of more than 85%, a proportion of dead flower of less than 7.5%, and a proportion of burnt flower of less than 3.5%.

[0033] In the present application, the prepared product of Herba Falsustagi has a content of Herba Falsustagi flavonoid glycoside of 0.2-0.3%, a content of isovitexin-2"-O-arabinoside of more than 0.08%, and a content of fat oil of 5.0-5.7%.

[0034] The method of the present application has the following beneficial effects:

[0035] (1) The popping flower rate is high, which is 90-94%, and the highest can reach 94%, and the popping flower is basically complete, and the proportions of dead flower and burnt flower are much lower than those of the prior art.

[0036] (2) The product quality is good, the prepared product has a content of Herba Falsustagi flavonoid glycoside of 0.2-0.3%, a content of isovitexin-2"-O-arabinoside of more than 0.08%, and a content of fat oil of 5.0-5.7%; compared with the prior art, the content of Herba Falsustagi flavonoid glycoside is reduced, and the contents of isovitexin-2"-O-arabinoside and fat oil are increased.

[0037] (3) Compared with sand frying, the temperature is much lower, and there is no need to add sand and screen, and the process is simple, which is more suitable for industrialization.

[0038] (4) The machine frying is adopted, and the efficiency is high, and time and labor are saved. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical scheme and advantages of the present application clearer, the embodiments of the present application are described in further detail below.

[0040] Example 1

[0041] Example 1 provides a preparation method of Herba Falsustagi, which comprises the following steps:

[0042] 1. Harvest the plant when the fruit of the plant is mature and the pericarp has not yet cracked, and when the plant is dried, knock off the seeds and collect them.

[0043] 2. Remove the pericarp, chaff and other impurities from the seeds by color selection to obtain clean seeds.

[0044] 3. Put the clean seeds into boiling water and blanch for 2 minutes, until the seed coat has small cracks and is semi-raw, then quickly remove them, and drain the water, with a water content of 50%.

[0045] 4. Place the rehmannia glutinosa obtained in step 3 in a stainless steel tray, spread it to a thickness of 3 cm, and air dry for 4 hours, turn it over every 30 minutes to make it uniform, and air dry until the water content is 30%.

[0046] 5. According to the weight ratio of seeds: soybean oil (100:10), take the corresponding weight of soybean oil, add it to the rehmannia glutinosa obtained in step 4, and mix well, and soak for 2.5 hours, turn it over every 30 minutes to make it uniform.

[0047] 6. Turn on the drum roasting machine, set the temperature to 165°C, preheat, and wait for 8 minutes until the temperature is stable, then put the rehmannia glutinosa obtained in step 5 into the drum roasting machine according to 1 / 3 of the volume, and roast for 40 seconds, until the popping sound of the rehmannia glutinosa changes from strong to weak, and there is still scattered popping sound, at this time the rehmannia glutinosa is completely popped, and it is spherical in shape, with a plump appearance and a white surface.

[0048] 7. Spread the rehmannia glutinosa obtained in step 6 on a stainless steel tray, spread it to a thickness of 3 cm, and air cool for 20 minutes, turn it over during this period to cool it.

[0049] 8. Pack and box.

[0050] Example 2

[0051] Example 2 provides a processing method for rehmannia glutinosa, which comprises the following steps:

[0052] 1. Harvest the plant when the fruit of the plant is mature and the pericarp has not yet cracked, and when the plant is dried, knock off the seeds and collect them.

[0053] 2. Remove the pericarp, chaff and other impurities from the seeds by color selection to obtain clean seeds.

[0054] 3. Put the clean seeds into boiling water and blanch for 2 minutes, until the seed coat has small cracks and is semi-raw, then quickly remove them, and drain the water, with a water content of 50%.

[0055] 4. Place the rehmannia glutinosa obtained in step 3 in a stainless steel tray, spread it to a thickness of 3 cm, and air dry for 4 hours, turn it over every 30 minutes to make it uniform, and air dry until the water content is 30%.

[0056] 5. According to the weight ratio of seeds: oil (100:8), take the corresponding weight of oil, add it to the cowslip fruit obtained in step 4, and mix evenly, and soak for 2 hours, and turn up and down every 30 minutes to make it uniform.

[0057] 6. Turn on the drum roaster, set the temperature to 170°C, preheat, and after 6 minutes of stable temperature, put the cowslip fruit obtained in step 5 into the drum roaster according to 1 / 4 of the volume, and roast for 35 seconds. When the popping sound of the cowslip fruit becomes weak and there are still scattered popping sounds, take it out. At this time, the cowslip fruit is completely puffed, bulging into a spherical puffed shape, with a fat appearance and a white surface.

[0058] 7. Spread the cowslip fruit obtained in step 6 evenly on a stainless steel plate, with a thickness of 4 cm, and cool for 25 minutes by continuously turning it over.

[0059] 8. Pack and box.

[0060] Example 3

[0061] Example 3 provides a processing method for cowslip fruit, including the following steps:

[0062] 1. Harvest the cowslip fruit when the fruit is mature and the peel has not yet cracked. When the plant is dried, remove the seeds and collect them.

[0063] 2. Remove the peel, debris and other impurities from the seeds by air separation to obtain clean seeds.

[0064] 3. Put the clean seeds into boiling water and blanch for 3 minutes until the seed coat has small cracks. When it is half-cooked, quickly remove it and drain the water, with a water content of 48%.

[0065] 4. Place the cowslip fruit obtained in step 3 on a stainless steel plate, spread evenly with a thickness of 2 cm, and air dry for 3 hours, turning every 30 minutes to make it uniform. Air dry until the water content is 25%.

[0066] 5. According to the weight ratio of seeds: oil (100:15), take the corresponding weight of oil, add it to the cowslip fruit obtained in step 4, and mix evenly, and soak for 3 hours, and turn up and down every 30 minutes to make it uniform.

[0067] 6. Turn on the drum roaster, set the temperature to 180°C, preheat, and after 5 minutes of stable temperature, put the cowslip fruit obtained in step 5 into the drum roaster according to 1 / 3 of the volume, and roast for 30 seconds. When the popping sound of the cowslip fruit becomes weak and there are still scattered popping sounds, take it out. At this time, the cowslip fruit is completely puffed, bulging into a spherical puffed shape, with a fat appearance and a white surface.

[0068] 7. Spread the cowslip fruit obtained in step 6 evenly on a stainless steel plate, with a thickness of 5 cm, and cool for 30 minutes by continuously turning it over.

[0069] 8. Pack the box.

[0070] Example 4

[0071] Example 4 provides a processing method of cowslip, comprising the following steps:

[0072] 1. Harvest the cowslip plant when the fruit is mature and the pericarp has not yet cracked. When the plant is dried, the seeds are knocked off and collected.

[0073] 2. The seeds are air cleaned to remove pericarp, debris and other impurities to obtain clean seeds.

[0074] 3. The clean seeds are immersed in boiling water for 3 minutes until the seed coat has small cracks and is semi-cooked. Then, the seeds are quickly removed and drained, with a water content of 45%.

[0075] 4. The cowslip obtained in step 3 is placed in a stainless steel tray, with a thickness of 3 cm, and is dried for 4 hours. Every 30 minutes, the cowslip is turned over to ensure uniform drying, until the water content is 28%.

[0076] 5. According to the weight ratio of seeds: oil (100:10), the corresponding weight of oil is added to the cowslip obtained in step 4, and the mixture is evenly stirred and moistened for 3 hours. Every 30 minutes, the mixture is stirred up and down to ensure uniformity.

[0077] 6. Turn on the drum roasting machine and set the temperature to 170°C. After preheating for 8 minutes, add the cowslip obtained in step 5 to the machine, which is 1 / 3 of the volume of the machine. Roast for 40 seconds until the cowslip pops and the popping sound becomes weak. At this time, the cowslip is completely puffed, with a spherical puffed shape, a plump appearance, and a white surface.

[0078] 7. Spread the cowslip obtained in step 6 on a stainless steel tray, with a thickness of 4 cm, and cool for 30 minutes. During this time, the cowslip is continuously stirred to ensure cooling.

[0079] 8. Pack the box.

[0080] Control Example 1 (using the processing method of the Chinese Pharmacopoeia, completely dried after harvesting, and then stir-fried (low temperature))

[0081] Comparative Example 1 provides a processing method of Stachys asiatica, including the following steps: picking the plant when the fruit of Stachys asiatica is mature and the pericarp has not yet cracked, drying, beating the seeds, removing impurities, drying again until the moisture content is 11%, and reserving. Turning on the drum roasting machine, setting the temperature to 140℃, preheating, and after the temperature is stable for 8 minutes, putting the dried Stachys asiatica into the drum roasting machine according to 1 / 3 of the volume of the drum roasting machine, roasting for 90 seconds, and taking out when the popping sound of Stachys asiatica changes from strong to weak to still have scattered popping sound, laying flat on a stainless steel plate, laying flat with a thickness of 4 cm, airing for 30 minutes, and cooling by continuously turning over, and packaging.

[0082] Comparative Example 2 (using the processing method of Chinese Pharmacopoeia, drying completely after harvesting, and then frying (high temperature))

[0083] Comparative Example 2 provides a processing method of Stachys asiatica, including the following steps: picking the plant when the fruit of Stachys asiatica is mature and the pericarp has not yet cracked, drying, beating the seeds, removing impurities, drying again until the moisture content is 11%, and reserving. Turning on the drum roasting machine, setting the temperature to 190℃, preheating, and after the temperature is stable for 8 minutes, putting the dried Stachys asiatica into the drum roasting machine according to 1 / 3 of the volume of the drum roasting machine, roasting for 55 seconds, and taking out when the popping sound of Stachys asiatica changes from strong to weak to still have scattered popping sound, laying flat on a stainless steel plate, laying flat with a thickness of 4 cm, airing for 30 minutes, and cooling by continuously turning over, and packaging.

[0084] Comparative Example 3 (using the processing method of Zhejiang Province Traditional Chinese Medicine Processing Specification, drying completely after harvesting, and then processing by sand scalding.)

[0085] Comparative Example 3 provides a processing method of Stachys asiatica, including the following steps: picking the plant when the fruit of Stachys asiatica is mature and the pericarp has not yet cracked, drying, beating the seeds, removing impurities, drying again until the moisture content is 11%, and reserving. Separately taking river sand through a 1 mm sieve, washing, and drying the washed river sand. Putting the dried river sand into a medicine roasting machine, setting the temperature of the medicine roasting machine to 350℃, preheating, and after the temperature is stable for 2 minutes, putting the raw Stachys asiatica into the medicine roasting machine, keeping for 50 seconds, and taking out immediately when the popping sound of Stachys asiatica changes from strong to weak to still have scattered popping sound, and sieving out the river sand immediately. Laying the fried Stachys asiatica flat on a stainless steel plate, laying flat with a thickness of 4 cm, airing for 30 minutes, and cooling by continuously turning over, and packaging.

[0086] Comparative Example 4 (without oil mixing)

[0087] Comparative Example 4 provides a processing method of Stachys asiatica, including the following steps:

[0088] 1. Picking the plant when the fruit of Stachys asiatica is mature and the pericarp has not yet cracked, and beating the seeds and collecting when the plant is dried.

[0089] 2. The seeds are winded to remove the pericarp, chaff and other impurities to obtain clean seeds.

[0090] 3. The clean seeds are put into boiling water for 3 minutes until the seed coat has small cracks and is half-cooked, then quickly taken out and drained to have a water content of 45%.

[0091] 4. The obtained cowherb seeds in 3 are placed in a stainless steel tray, laid flat with a thickness of 3 cm, and aired for 4 hours, and turned over every 30 minutes to make it uniform, and aired until the water content is 28%.

[0092] 5. The drum roaster is turned on and set to a temperature of 170°C, preheated, and after the temperature is stable for 8 minutes, the obtained cowherb seeds in 4 are put in an amount of 1 / 3 of the volume of the roaster, and roasted for 65 seconds until the popping sound of the cowherb seeds changes from strong to weak to scattered popping sound.

[0093] 6. The obtained cowherb seeds in 5 are laid flat in a stainless steel tray, laid flat with a thickness of 4 cm, and aired for 30 minutes, and turned over during the period to cool.

[0094] 7. The packaged box is ready.

[0095] 1. Popping rate determination:

[0096] The popping rates of Examples 1-4 and Comparative Examples 1-4 are shown in Table 1:

[0097] Table 1

[0098]

[0099] As can be seen from Table 1, the popping rates of Examples 1-3 are significantly higher than those of Comparative Examples 1-3. In Comparative Example 1, the cowherb seeds are completely dried and then stir-fried, and because the seed coat is hard, heat is not easy to enter the inside of the seeds, and lower temperature is not easy to promote the seed coat to pop open into flowers, and more dead seeds appear. In Comparative Example 2, when the temperature is higher, the seeds are heated intensively to promote the popping, but the higher temperature causes more seeds to be scorched, and the popping rate is still low. In Comparative Example 3, the popping rate is increased by adding sand to increase the heat conduction and the heating area of the cowherb seeds, but because the seed coat is hard, the popping rate is still not ideal. In Examples 1-3, the hard seed coat of the cowherb seeds has cracks, heat is easy to enter the inside, and the internal organization of the seeds absorbs oil, and the overall heat resistance of the organization is improved, so that the seeds can be heated sufficiently to pop open into flowers as the roasting temperature increases.

[0100] 2. Component determination (determined by high performance liquid chromatography):

[0101] Chromatographic conditions and system suitability test: octadecylsilane-bonded silica gel as the filler; acetonitrile as the mobile phase A, water as the mobile phase B, gradient elution according to the provisions in the following table; the detection wavelength was 280 nm. The theoretical plate number should not be less than 3000 calculated by the peak of the stachyurin flavonoid glycoside. The determination conditions were shown in Table 2:

[0102] Table 2

[0103]

[0104] Preparation of the reference solution: an appropriate amount of stachyurin flavonoid glycoside and isofraxidin-2"-O-arabinoside reference substances were precisely weighed and dissolved in 70% methanol to prepare a solution containing 0.2 mg and 0.02 mg per 1 ml, respectively, to obtain the reference solution.

[0105] Preparation of the test solution: about 1.2 g of the product powder (passed through a No. 3 sieve) was precisely weighed and placed in a conical flask with a plug, 50 ml of 70% methanol was precisely added, the weight was determined, ultrasonic treatment (power 250 W, frequency 33 kHz) was performed for 30 minutes, the flask was cooled and weighed again, the lost weight was made up with 70% methanol, shaken well, filtered, and the filtrate was collected to obtain the test solution.

[0106] Determination process: 10 μl of the reference solution and the test solution were precisely taken and injected into the liquid chromatograph for determination, and the determination results are shown in Table 3.

[0107] Table 3

[0108]

[0109] As can be seen from Table 3, the stachyurin flavonoid glycoside content of Examples 1-3 is low, and the isofraxidin-2"-O-arabinoside content is increased, the stachyurin flavonoid glycoside content of Comparative Examples 1-3 is slightly reduced, and the isofraxidin-2"-O-arabinoside content is also slightly increased, because the process is stable to heat and has good blooming, which is more conducive to the decomposition of stachyurin flavonoid glycoside and the increase of the content of isofraxidin-2"-O-arabinoside after conversion.

[0110] 3. Determination of specific blooming

[0111] The specific blooming of Examples 3-4 and Comparative Example 4 is shown in Table 4:

[0112] Table 4

[0113]

[0114] As shown in Table 4, the total popping rate and the complete popping rate of Examples 3-4 are better than those of Comparative Example 4, and the complete popping rate is more obvious. Comparative Example 4 is not mixed with oil, and the internal organization cannot fully absorb the oil with high specific heat capacity, so the degree of heating is not high. Therefore, when the internal organization pops, the soft starch grains cannot be fully expanded and cannot be turned out to pop, so the complete popping rate is lower than that of Examples 3-4.

[0115] 4. Fat oil content determination:

[0116] The sample was crushed into coarse powder, 30 g was weighed, petroleum ether (60-90℃) was used as solvent, and Soxhlet extractor was used for continuous extraction for 6 h until the extract was colorless. The extract was concentrated by rotary evaporation to obtain fat oil, and the weight was determined. The fat oil content was calculated. The results are shown in Table 5:

[0117] Table 5

[0118]

[0119] As shown in Table 5, the frying time of Examples 3-4 is shorter than that of Comparative Example 4. After mixing with oil, the heating is sufficient and the heat storage capacity is strong, which is beneficial to frying. After mixing with oil, the fat oil substances are easily dissolved, and the fat oil content of the processed product is higher than that of Comparative Example 4.

[0120] The above description is only the preferred embodiment of the present application, and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. The processing method of Wangbuliuxing (Semen Vaccariae), characterized in that, The method includes the following steps: S101 Blanching: Blanch the Vaccaria segetalis in boiling water for 2-4 minutes until small cracks appear in the seed coat. Quickly remove and drain until the moisture content is 45-60%. S102 Drying: Dry the blanched Vaccaria segetalis until the moisture content is 25-35%; S103 Soaking: Soak the dried Vaccaria segetalis seeds in vegetable oil for 2-3 hours. The amount of vegetable oil used should be 8-15% of the weight of the Vaccaria segetalis seeds. S104 Stir-frying: Stir-fry the soaked Vaccaria segetalis at 165-180℃ for 30-40 seconds until it bursts open completely; S105 Cooling: Cool the stir-fried Vaccaria segetalis.

2. The method for processing Wangbuliuxing according to claim 1, characterized in that, Step S102 specifically includes: spreading Wangbuliuxing flat to dry, with a thickness of 2-3cm, and drying time of 3-5 hours, turning it over from time to time.

3. The method for processing Wangbuliuxing according to claim 1, characterized in that, Step S103 specifically includes: adding vegetable oil to the dried Vaccaria segetalis, mixing well, and letting it soak for 2-3 hours, stirring occasionally.

4. The method for processing Wangbuliuxing according to claim 1, characterized in that, Step S104 specifically includes: turning on the drum roaster, setting the temperature to 165-180℃, preheating, and after the temperature stabilizes for 5-8 minutes, adding Vaccaria segetalis at 1 / 4-1 / 3 of the roaster's volume, roasting for 30-40 seconds, and discharging when the popping sound of Vaccaria segetalis changes from strong to weak and there are still sporadic popping sounds.

5. The method for processing Wangbuliuxing according to claim 1, characterized in that, Step S105 specifically includes: spreading the stir-fried Vaccaria segetalis flat to cool, with a thickness of 3-5cm, for 10-30 minutes, turning it over from time to time.

6. The method for processing Wangbuliuxing according to claim 1, characterized in that, In step S103, the vegetable oil is selected from soybean oil.

7. The method for processing Wangbuliuxing according to claim 1, characterized in that, The method includes the following steps: S101 Blanching: Blanch the Vaccaria segetalis in boiling water for 2-4 minutes until small cracks appear in the seed coat. Quickly remove and drain until the moisture content is 45-60%. S102 Drying: Spread the blanched Vaccaria segetalis flat to dry, with a thickness of 2-3cm. The drying time is 3-5 hours, turning it over from time to time, until the moisture content is 25-35%. S103 Soaking: Add soybean oil to the dried Vaccaria segetalis seeds, mix well, and soak for 2-3 hours, stirring occasionally. The amount of soybean oil used should be 8-15% of the weight of the Vaccaria segetalis seeds. S104 Roasting: Turn on the drum roaster, set the temperature to 165-180℃, preheat, and after the temperature stabilizes for 5-8 minutes, add Vaccaria segetalis at 1 / 4-1 / 3 of the roaster's volume, roast for 30-40 seconds, and discharge when the popping sound of Vaccaria segetalis changes from strong to weak and there are still sporadic popping sounds. S105 Cooling: Spread the stir-fried Vaccaria segetalis evenly to cool. The thickness of the spread should be 3-5cm. The cooling time should be 10-30 minutes, turning it over from time to time.

8. Processed products of Wangbuliuxing, characterized in that, Prepared using the processing method described in any one of claims 1-7.

9. The processed form of Wangbuliuxing according to claim 8, characterized in that, It has a spherical, popping shape, a plump appearance, a white surface, and a brittle texture, with a popping rate of 90-94%.

10. The processed form of Wangbuliuxing according to claim 8, characterized in that, The content of flavonoid glycosides in Vaccaria segetalis ranges from 0.2% to 0.3%, the content of isovitexin-2″-O-arabinoside is greater than 0.08%, and the content of fatty oil is 5.0% to 5.7%.

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