A kind of vinegar frankincense processing technology

Abstract

The present application discloses a vinegar frankincense processing process, which belongs to the field of medicinal material processing. A vinegar frankincense processing process comprises the following steps: S1. Wheat bran is subjected to microwave treatment, then crushed into wheat bran powder, river sand, hydroxypropyl methylcellulose and water are added to mix, and pretreatment auxiliary materials are obtained; S2. The pretreatment auxiliary materials and frankincense are evenly stirred, heated to 90-95°C, and preheated for 20-30 minutes; S3. The frankincense is rinsed with water to remove the attachments on the surface of the frankincense, and then the vinegar solution is added to the frankincense, and simmered for 2-3 hours; S4. The frankincense after being simmered is fried at 180±5°C for 10-20 minutes, and the vinegar frankincense is obtained after cooling. The present application has the advantage of reducing the agglomeration during the frankincense processing process.

Description

Technical Field

[0001] The present application relates to the field of medicinal material processing, and in particular to a vinegar and frankincense processing technology. Background Art

[0002] Frankincense is a resin-based Chinese medicinal material. Frankincense mainly contains gum, volatile oils, resins and other ingredients. It has the effects of promoting blood circulation, relieving qi, and relieving pain, and has antibacterial and anti-inflammatory effects.

[0003] Unprocessed frankincense is rich in volatile oils and has a pungent smell, which can easily irritate the stomach and cause nausea. Therefore, frankincense is generally processed before being used as medicine. Vinegar is a common auxiliary material used in the processing, and the finished product is called vinegar frankincense.

[0004] In the traditional frankincense processing technology, the frankincense is fried over medium heat until the surface is slightly melted, then vinegar is sprayed on it, and then it is fried until the surface is bright and oily, then it is taken out of the pan and spread out to cool. However, the problem with this processing technology is that the frankincense is easy to clump after frying and is difficult to separate, which affects the appearance and quality of the vinegar frankincense product. Summary of the invention

[0005] In order to reduce the clumping phenomenon during the frankincense processing, the present application provides a vinegar frankincense processing process.

[0006] The present application provides a vinegar frankincense processing process using the following technical solutions:

[0007] A vinegar frankincense processing process comprises the following steps:

[0008] S1. The wheat bran is subjected to microwave treatment and then crushed into wheat bran powder, and river sand, hydroxypropyl methylcellulose and water are mixed to obtain a pre-treated auxiliary material;

[0009] S2. Mix the pre-treated excipients and frankincense evenly, heat to 90-95°C, and preheat for 20-30 minutes;

[0010] S3. Rinse the frankincense with water to remove the surface attachments, then add the vinegar solution to the frankincense and simmer for 2 to 3 hours;

[0011] S4. The steamed frankincense is stir-fried at 180±5°C for 10-20 min, and then cooled to obtain vinegar frankincense.

[0012] By adopting the above technical scheme, under the viscosity-increasing effect of hydroxypropyl methyl fiber, the pretreatment auxiliary material forms an attachment package on the surface of frankincense, and the preheating of frankincense causes some volatile oils in the frankincense that require high temperature to volatilize to be slowly forced out, and the heat required for frankincense oil extraction is high, and both wheat bran and river sand have good thermal conductivity, so that wheat bran and river sand can be used as pretreatment auxiliary materials to achieve wheat bran pre-oil extraction at a relatively low preheating temperature, and wheat bran has an adsorption effect on oil. After the wheat bran is treated with microwaves, the hydrophilicity of the wheat bran is improved, which helps the wheat bran to be dispersed in the pretreatment auxiliary material and then evenly attached to the surface of the frankincense.

[0013] By allowing the frankincense to slowly release oil during the preheating process, some irritating volatile oils can be removed in advance, thereby slowing down the oil release of the frankincense during the frying process. The frankincense after frying is less likely to clump and stick together due to excessive oil release.

[0014] Optionally, in step S4, the steamed frankincense is first slowly heated to 80-90°C, and then fried at 180±5°C for 10-20 minutes.

[0015] By adopting the above technical scheme, the frankincense moistened with vinegar solution is slowly heated to 80-90°C, which can reduce the degree of oil secretion of the highly medicinal components in the frankincense during frying, thereby effectively retaining the beneficial volatile oil components.

[0016] Optionally, in step S4, the steamed frankincense is heated to 80-90° C. at a rate of 3-6° C. per minute.

[0017] Optionally, in step S1, the power of the microwave treatment is 600 to 1000 W, and the treatment time is 0.5 to 1.5 min.

[0018] By adopting the above technical solution, the microwave treatment effect of the above power and time is better, which can make the fiber structure of wheat bran loose and increase the hydrophilic groups such as hydroxyl groups.

[0019] Optionally, in step S2, in the pretreatment auxiliary materials, the mass ratio of wheat bran powder, river sand, hydroxypropyl methylcellulose and water is 1:(0.4-0.8):(0.2-0.5):(5-10).

[0020] By adopting the above technical scheme, the pretreatment auxiliary materials in the above proportion are in a viscous fluid state and can be well spread on the surface of frankincense. Excessive amount of river sand will make it difficult for the pretreatment auxiliary materials to hang on the surface of frankincense, while too little amount of river sand will lead to insufficient thermal conductivity and it is difficult to achieve the preheating effect. Therefore, it is formulated with wheat bran powder and hydroxypropyl methylcellulose.

[0021] Optionally, the particle size of the river sand is 150-200 meshes.

[0022] Optionally, the particle size of the wheat bran powder is 200-300 meshes.

[0023] Optionally, in step S2, the mass ratio of the pretreatment auxiliary material to frankincense is (3-4):1.

[0024] By adopting the above technical solution, the pre-treated auxiliary material forms a good adhesion package on the surface of frankincense.

[0025] Optionally, in step S3, the mass ratio of the vinegar solution to frankincense is 1:(15-20).

[0026] By adopting the technical solution, the ratio of the vinegar solution to the frankincense is controlled, so that the efficacy of the frankincense is enhanced and the irritation can be alleviated.

[0027] Optionally, the vinegar solution is selected from one or more of rice vinegar, fruit vinegar and malt vinegar.

[0028] In summary, this application has the following beneficial effects:

[0029] 1. The present application adopts pretreatment auxiliary materials, which, under the viscosity-increasing effect of hydroxypropyl methyl fiber, form an attachment package on the surface of frankincense, preheat the frankincense to slowly force out the volatile oil in the frankincense that requires high temperature to volatilize, and can realize the pre-oiling of wheat bran at a relatively low preheating temperature, while the wheat bran plays an adsorption role on the oil. The frankincense slowly produces oil in the preheating process, and some irritating volatile oils are removed in advance, thereby slowing down the oiling of frankincense in the frying process, and the frankincense after frying is not easy to agglomerate and adhere to each other due to excessive oiling.

[0030] 2. Slowly heating the frankincense soaked in vinegar solution to 80-90°C can reduce the degree to which the highly medicinal components in the frankincense are secreted in the form of oil during frying, thereby effectively retaining the beneficial volatile oil components. DETAILED DESCRIPTION

[0031] Frankincense contains a lot of volatile oil, which can cause irritation. Generally, the content of volatile oil is reduced by processing. However, when frankincense is fried, the volatile oil seeps out and easily causes it to stick together. Therefore, it is recorded that wheat bran is added during the frying process. The adsorption of wheat bran can absorb the seeping oil. However, after adding wheat bran during frying, it is found that the wheat bran adheres to the surface of the frankincense after frying and is not easy to clean. In addition, the thermal conductivity of wheat bran and frankincense is different, so it is difficult to control the temperature during frying. Insufficient operating experience can easily lead to problems such as burning.

[0032] The present application adopts a method of preheating before frying. During the preheating process, the pretreatment auxiliary materials are used to attach and wrap the frankincense, so that the frankincense can exude volatile volatile oil before frying, thereby reducing the oil output during frying, and reducing the loss of beneficial ingredients, such as α-pinene with pharmacological effects, through the adsorption and heat conduction properties of wheat bran and river sand.

[0033] The present application is described in further detail below.

[0034] Example 1

[0035] The vinegar frankincense processing technology comprises the following steps:

[0036] S1. The wheat bran is subjected to microwave treatment at a power of 600 W for a treatment time of 1.5 min, and then the portion with a size of 200 mesh is crushed and sieved as wheat bran powder; river sand and hydroxypropyl methylcellulose are taken, the particle size of the river sand is selected to be between 150 and 200 mesh, and the viscosity of hydroxypropyl methylcellulose is selected to be 1000 cps, and the wheat bran, river sand, hydroxypropyl methylcellulose and water are uniformly mixed in a mass ratio of 1:0.4:0.2:5 to obtain a pretreatment auxiliary material.

[0037] S2. Purify the frankincense so that the impurities in the purified frankincense are less than 2.0wt%, then mix the pre-treated auxiliary material with the frankincense in a mass ratio of 3:1, stir evenly, allow the pre-treated auxiliary material to adhere to and wrap the frankincense, and then preheat in an oven at 90°C for 30 minutes.

[0038] S3. Take out the frankincense from the oven, rinse it with water 10 times its weight to remove the attachments on the surface of the frankincense, then add rice vinegar with a mass concentration of 6% to the frankincense, and simmer for 2 hours. The mass ratio of rice vinegar to frankincense is 1:15. Simmer for 2 hours at room temperature. During the simmering period, the frankincense is repeatedly turned over at a frequency of once every 5 minutes.

[0039] S4. Place the steamed frankincense in a medicine stir-frying machine and stir-fry at 180±5°C for 10 min. After cooling, obtain vinegar frankincense.

[0040] Example 2

[0041] The vinegar frankincense processing technology comprises the following steps:

[0042] S1. The wheat bran is subjected to microwave treatment at a power of 1000 W and a treatment time of 0.5 min, and then the portion with a size of 200 mesh is crushed and sieved as wheat bran powder; river sand and hydroxypropyl methylcellulose are taken, the particle size of the river sand is selected to be between 150 and 200 mesh, and the viscosity of hydroxypropyl methylcellulose is selected to be 1000 cps, and the wheat bran, river sand, hydroxypropyl methylcellulose and water are uniformly mixed in a mass ratio of 1:0.8:0.5:10 to obtain a pretreatment auxiliary material.

[0043] S2. Purify the frankincense so that the impurities in the purified frankincense are less than 2.0wt%, then mix the pretreatment auxiliary material with the frankincense in a mass ratio of 4:1, stir evenly, make the pretreatment auxiliary material adhere to and wrap the frankincense, and then preheat in an oven at 95°C for 20 minutes.

[0044] S3. Take out the frankincense from the oven, rinse it with water 10 times its weight to remove the attachments on the surface of the frankincense, then add rice vinegar with a mass concentration of 6% to the frankincense, the mass ratio of rice vinegar to frankincense is 1:20, and simmer at room temperature for 3 hours. During the simmering period, repeatedly turn the frankincense over at a frequency of once every 5 minutes.

[0045] S4. Place the steamed frankincense in a medicine stir-frying machine and stir-fry at 180±5°C for 20 min. After cooling, obtain vinegar frankincense.

[0046] Example 3

[0047] Vinegar and frankincense preparation process:

[0048] The difference between this embodiment and embodiment 1 is that in step S4, the steamed frankincense is first heated to 80° C. at a rate of 3° C. per minute, and then fried at 180±5° C. for 10 minutes.

[0049] Example 4

[0050] Vinegar and frankincense preparation process:

[0051] The difference between this embodiment and embodiment 1 is that in step S4, the steamed frankincense is first heated to 90° C. at a rate of 6° C. per minute, and then fried at 180±5° C. for 10 minutes.

[0052] Comparative Example 1

[0053] The vinegar frankincense processing technology comprises the following steps:

[0054] The method comprises the following steps: purifying frankincense to make the impurities of the frankincense less than 2.0wt%, adding rice vinegar with a mass concentration of 6% to the frankincense and mixing well, wherein the mass ratio of the rice vinegar to the frankincense is 1:15, turning the material every 5 minutes, and soaking for 3 hours. The soaked frankincense is fried at 180±5° C. for 10 minutes, and cooled to obtain vinegar frankincense.

[0055] Comparative Example 2

[0056] The processing technology of vinegar frankincense includes the following steps:

[0057] S1. Spread the frankincense evenly on the surface of the oil-absorbing paper, and then heat them in an oven at 90℃ for 30 minutes.

[0058] S2. Take out the frankincense from the oven, add the vinegar solution into the frankincense, and then add rice vinegar with a mass concentration of 9% into the frankincense, the mass ratio of rice vinegar to frankincense is 1:15, and simmer for 2 hours. During the simmering period, repeatedly turn the frankincense over, and the frequency of turning over is once every 5 minutes.

[0059] S3. The steamed frankincense is fried at 180±5℃ for 10min, and then cooled to obtain vinegar frankincense.

[0060] Comparative Example 3

[0061] The processing technology of vinegar frankincense includes the following steps:

[0062] S1. The wheat bran was subjected to microwave treatment at a power of 600 W for 1.5 min, and then the portion was crushed and sieved through 200 mesh to obtain the wheat bran powder.

[0063] S2. Purify the frankincense so that the impurities in the purified frankincense are less than 2.0wt%, then mix the wheat bran powder and the frankincense in a mass ratio of 3:1, stir evenly, and then preheat in an oven at 90°C for 30 minutes.

[0064] S3. Take out the frankincense from the oven, rinse it with water 5 times its weight to remove the attachments on the surface of the frankincense, then add rice vinegar with a mass concentration of 6% to the frankincense, and simmer for 2 hours. The mass ratio of rice vinegar to frankincense is 1:15. Simmer for 2 hours. During the simmering period, the frankincense is repeatedly turned over at a frequency of once every 5 minutes.

[0065] S4. Place the steamed frankincense in a medicine stir-frying machine and stir-fry at 180±5°C for 10 min. After cooling, obtain vinegar frankincense.

[0066] Comparative Example 4

[0067] The difference between this comparative example and Example 1 is that step S1 is different.

[0068] S1. The wheat bran is subjected to microwave treatment at a power of 600 W for a treatment time of 1.5 min, and then the portion is crushed and sieved through a 200-mesh portion as wheat bran powder; hydroxypropyl methylcellulose is taken, and the hydroxypropyl methylcellulose is selected to have a viscosity of 1000 cps, and the wheat bran, hydroxypropyl methylcellulose and water are uniformly mixed at a mass ratio of 1:0.2:5 to obtain a pretreatment auxiliary material.

[0069] Comparative Example 5

[0070] The difference between this comparative example and Example 1 is that step S1 is different.

[0071] S1. The wheat bran is subjected to microwave treatment at a power of 600 W for a treatment time of 1.5 min, and then the portion with a size of 200 mesh is crushed and sieved as wheat bran powder; river sand is taken, and the particle size of the river sand is selected to be between 150 and 200 meshes, and the wheat bran, river sand and water are uniformly mixed in a mass ratio of 1:0.4:5 to obtain a pretreatment auxiliary material.

[0072] Effect detection appearance characteristics: including observing the shape of the processed frankincense and whether it is clumped and sticky; smelling the odor of the frankincense; tapping the frankincense with a mortar stick to observe whether the frankincense is fragile.

[0073] Determination of water extract content: Determine the water extract content of processed frankincense, referring to the hot infusion method in General Chapter 2201, Determination of Water-soluble Extracts, Part 4, 2020 Edition of the Chinese Pharmacopoeia.

[0074] The above test results are shown in Table 1.

[0075] Determination of volatile oil content: The volatile oil content of frankincense before and after processing was determined, referring to the volatile oil determination method in General Chapter 2204, Part 4 of the 2020 edition of the Chinese Pharmacopoeia.

[0076] Determination of α-pinene content in volatile oil: The GC-MS technique was used to determine the α-pinene content in frankincense volatile oil.

[0077] The above test results are shown in Table 2.

[0078] Table 1

[0079]

[0080]

[0081] Table 2

[0082]

[0083]

[0084] Combining the analysis of Table 1 and Table 2, the vinegar frankincense prepared in Example 1-2 has the advantages of no clumping and adhesion, and is easy to break, which reduces the original irritation of the raw frankincense. In addition, the loss of α-pinene after processing is small, and the application value is high.

[0085] Analysis of Examples 3-4 and Example 1 shows that the frankincense is slowly heated before frying, so that the internal temperature of the frankincense after pretreatment and vinegar moistening is slowly increased, which can effectively increase the water extract content and

[0086] By analyzing Comparative Example 1 and Example 1, it can be seen that in the traditional vinegar frankincense processing technology, the frankincense produces too much oil during frying, resulting in agglomeration.

[0087] Further analysis of Comparative Examples 2-4 shows that during preheating, only the method of using oil-absorbing straw paper or wheat bran to absorb the oil from the preheated frankincense is considered. Since it is not combined with a heat conduction treatment method, the problem of frankincense agglomeration and loss of frankincense medicinal components cannot be effectively reduced.

[0088] Further analysis of Comparative Example 5 shows that due to the lack of hydroxypropyl methylcellulose, it is difficult for the pretreatment excipients to form a good adhesion with the frankincense, thereby affecting the effect of the pretreatment excipients on the frankincense preheating process.

[0089] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A vinegar frankincense processing process, characterized in that: The following steps are involved: S1. The wheat bran is subjected to microwave treatment and then crushed into wheat bran powder, and river sand, hydroxypropyl methylcellulose and water are mixed to obtain a pre-treated auxiliary material; S2. Mix the pre-treated excipients and frankincense evenly, heat to 90-95°C, and preheat for 20-30 minutes; S3. Rinse the frankincense with water to remove the surface attachments, then add the vinegar solution to the frankincense and simmer for 2-3 hours; S4. Stir-fry the steamed frankincense at 180±5℃ for 10-20min, and cool it down to obtain vinegar frankincense; In the pretreatment auxiliary materials, the mass ratio of wheat bran powder, river sand, hydroxypropyl methylcellulose and water is 1:(0.4-0.8):(0.2-0.5):(5-10).

2. A vinegar frankincense processing process according to claim 1, characterized in that: In step S4, the steamed frankincense is first slowly heated to 80-90°C, and then fried at 180±5°C for 10-20 minutes.

3. A vinegar frankincense processing process according to claim 2, characterized in that: In step S4, the steamed frankincense is heated to 80-90°C at a rate of 3-6°C per minute.

4. A vinegar frankincense processing process according to claim 1, characterized in that: In step S1, the power of the microwave treatment is 600-1000 W, and the treatment time is 0.5-1.5 min.

5. A vinegar frankincense processing process according to claim 1, characterized in that: The particle size of the river sand is 150-200 meshes.

6. A vinegar frankincense processing process according to claim 1, characterized in that: The particle size of the wheat bran powder is 200-300 meshes.

7. A vinegar frankincense processing process according to claim 1, characterized in that: In step S2, the mass ratio of the pretreatment auxiliary material to frankincense is (3-4):

1.

8. A vinegar frankincense processing process according to claim 1, characterized in that: In step S3, the mass ratio of the vinegar solution to frankincense is 1:(15-20).

9. A vinegar frankincense processing process according to claim 1, characterized in that: The vinegar solution is selected from one or more of rice vinegar, fruit vinegar and malt vinegar.

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