A kind of vinegar myrrh processing technology

Abstract

The present application discloses a vinegar myrrh preparation process, which belongs to the field of medicinal material processing. A vinegar myrrh preparation process comprises the following steps: S1. Take wheat bran water, add protease to the wheat bran water for enzymolysis, then boil and kill the enzyme, collect the water layer and solid residue respectively, add alcohol solvent to the water layer to produce precipitate, dry the precipitate as the first extract, and wash the solid residue with water and dry it as the second extract; S2. Mix the first extract, the second extract and hydroxypropyl methylcellulose with water to obtain a fiber auxiliary material, stir the fiber auxiliary material with myrrh, make the fiber auxiliary material attached to the surface of the myrrh, and then heat it at 80~85℃ for 30~40min; S3. Rinse the myrrh with water to remove the attachments on the surface of the myrrh, and then add the vinegar solution to the myrrh to simmer; S4. The simmered myrrh is fried at 150±5℃ for 20~30min, and the vinegar myrrh is obtained after cooling. The present application has the advantage of reducing the agglomeration of myrrh during preparation.

Description

Technical Field

[0001] The present application relates to the field of medicinal material processing, and in particular to a process for preparing myrrh vinegar. Background Art

[0002] Myrrh is a traditional Chinese medicinal material. Myrrh mainly contains volatile oils, resins and other ingredients. Myrrh has the effects of dispersing blood stasis, relieving pain, reducing swelling and promoting tissue regeneration.

[0003] Raw myrrh has a strong odor and is somewhat irritating, which can easily cause nausea. Therefore, myrrh generally needs to be processed before it can be taken. The most common processing method is vinegar.

[0004] The traditional process of making myrrh vinegar includes taking clean herbs, frying them over medium heat until the surface is slightly melted, spraying vinegar, and continuing to fry until the surface is bright and oily, then taking them out of the pan and spreading them out to cool. The problem with this vinegar process is that myrrh easily clumps during frying and is difficult to separate, which increases the difficulty of controlling the temperature and degree of frying. Summary of the invention

[0005] In order to reduce the clumping phenomenon during the preparation of myrrh, the present application provides a vinegar myrrh preparation process.

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

[0007] A vinegar myrrh preparation process comprises the following steps:

[0008] S1. Take wheat bran water, add protease to the wheat bran water for enzymolysis, then boil and kill the enzyme, separate, collect the water layer and the solid residue, add an alcohol solvent to the water layer and produce a precipitate, dry the precipitate as the first extract, wash the solid residue and dry it as the second extract;

[0009] S2. mixing the first extract, the second extract and hydroxypropyl methylcellulose with water to obtain a fiber auxiliary material, stirring the fiber auxiliary material with myrrh to allow the fiber auxiliary material to adhere to the surface of the myrrh, and then heating at 80 to 85° C. for 30 to 40 minutes;

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

[0011] S4. Stir-fry the steamed myrrh at 150±5℃ for 20-30min, and then cool it down to obtain vinegar myrrh.

[0012] By adopting the above technical scheme, protease is added to the bran water to decompose the protein in the bran, so that the fiber structure in the bran is fully exposed, and hydroxypropyl methylcellulose has film-forming properties. In step S2, while myrrh absorbs heat, the fiber components in the fiber auxiliary material are wrapped and attached to the surface of myrrh and conduct heat, so as to achieve preheating of myrrh, which is helpful to increase the water extract content of myrrh. Since myrrh is easy to produce oil, excessive preheating easily causes myrrh to produce too much oil, and the beneficial volatile oil with high efficacy is lost. Therefore, the fiber auxiliary material is wrapped and preheated, so that part of the irritating volatile oil in myrrh is slowly forced out at a lower heating temperature, and the loss of valuable medicinal ingredients is reduced, which can not only reduce the obstruction of volatile oil, promote the penetration of vinegar solution to myrrh when the subsequent vinegar solution is moist, and the fiber components in the fiber auxiliary material can adsorb the oil produced by myrrh, keep the surface of myrrh dry and non-adhesive during the preheating process, thereby slowing down the degree of oil production when the myrrh is subsequently fried, so that the myrrh is not easy to be bonded to each other due to excessive oil production during frying.

[0013] In addition, the first extract and the second extract are respectively rich in soluble fiber structure and insoluble fiber structure. The combination of the two makes it easier for the fiber components in the fiber auxiliary material to adhere to the surface of myrrh, and makes it easier to wash away the fiber components during the water washing process without affecting the subsequent frying.

[0014] Optionally, in step S1, the enzymatic hydrolysis step includes: adjusting the pH to weak acidity, adding 0.5-1% of protease by weight of the wheat bran powder, and stirring at 50-60° C. for 2-3 hours.

[0015] By adopting the above technical solution, adjusting the appropriate pH and appropriately heating, the enzymatic activity of the protease is promoted.

[0016] Optionally, the protease is one or more of papain and bromelain.

[0017] Optionally, in step S1, the wheat bran water is obtained by crushing wheat bran into wheat bran powder and then adding water to mix, the wheat bran powder is sieved through 200-300 mesh, and the mass ratio of wheat bran powder to water is 1:(10-20).

[0018] Optionally, in step S2, in the fiber auxiliary material, the mass ratio of the first extract, the second extract, hydroxypropyl methylcellulose and water is (2-3):(3.5-5):1:(15-20).

[0019] By adopting the above technical scheme, the protein in the wheat bran is decomposed to release the fiber structure in the wheat bran. Under the film-forming effect of hydroxypropyl methylcellulose, the fiber structure is promoted to spread on the surface of the myrrh, forming a good adhesion and wrapping effect, which helps to achieve the preheating of the myrrh and adsorb the oil that seeps out during the preheating of the myrrh.

[0020] Optionally, in step S2, the mass ratio of the fiber auxiliary material to myrrh is (3-4):1.

[0021] Optionally, in step S3, the mass ratio of the vinegar solution to myrrh is 1:(15-20).

[0022] By adopting the technical scheme, the ratio of the vinegar solution to the myrrh is controlled, so that the blood stasis dispersing and pain relieving effects of the myrrh are enhanced, and the irritation can be alleviated at the same time.

[0023] Optionally, the vinegar solution is selected from one or more of rice vinegar, fruit vinegar and malt vinegar, and the mass concentration of the vinegar solution is 5-9%.

[0024] By adopting the technical solution, the concentration of the vinegar solution is controlled to avoid the influence of the efficacy of myrrh due to excessive vinegar solution.

[0025] Optionally, in step S3, the myrrh is repeatedly turned over during the steaming period, with a frequency of once every 5 to 15 minutes.

[0026] By adopting the above technical solution, the materials are turned over during the steaming period to ensure that each piece of myrrh is fully steamed.

[0027] Optionally, in step S2, before the myrrh is stirred with the fiber auxiliary material, the myrrh is first purified so that the impurities in the purified myrrh are less than 2.0 wt %.

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

[0029] 1. The processing process of the present application is combined with fiber auxiliary materials for pretreatment. The fiber components in the fiber auxiliary materials are wrapped and attached to the surface of myrrh and conduct heat to achieve preheating of myrrh, which helps to increase the water extract content of myrrh. Since myrrh is easy to produce oil, excessive preheating can easily lead to excessive oil production of myrrh, and the loss of beneficial volatile oils with high efficacy is large. Therefore, the fiber auxiliary materials are wrapped and preheated, so that part of the irritating volatile oil in myrrh is slowly forced out at a lower heating temperature, and the loss of valuable medicinal components is reduced. It can not only reduce the obstruction of volatile oils and promote the penetration of vinegar solution into myrrh when the subsequent vinegar solution is moistened, but also the fiber components in the fiber auxiliary materials can adsorb the oil produced by myrrh, keep the surface of myrrh dry and non-sticky during the preheating process, thereby slowing down the degree of oil production when the myrrh is subsequently fried, so that the myrrh is not easy to stick to each other due to excessive oil production during frying.

[0030] 2. Protease is added to the water of wheat bran in the fiber auxiliary material to decompose the protein in the bran, so that the fiber structure in the wheat bran is fully exposed. Hydroxypropyl methylcellulose has film-forming properties. Step S2 allows the myrrh to absorb heat while adsorbing the exudate oil. The first extract and the second extract correspond to the soluble fiber structure and the insoluble fiber structure respectively. The combination of the two makes it easier for the fiber components in the fiber auxiliary material to adhere to the surface of the myrrh, and makes it easier for the fiber components to be washed away during the water washing process, without affecting the subsequent frying. DETAILED DESCRIPTION

[0031] Myrrh contains resin, gum and volatile oil. The pungent smell of myrrh mostly comes from the volatile oil. Therefore, in the traditional preparation process, myrrh is fried, and the volatile oil of myrrh seeps out, thereby reducing the irritation caused by the myrrh.

[0032] In order to solve the problem of clumping caused by the oil released during frying of myrrh, there are records of using bran method, that is, sprinkling wheat bran during the frying process and using the wheat bran to absorb the oil released by the myrrh. However, when this method is actually applied, it is found that the wheat bran on the surface of the myrrh remains adhered after frying and is not easy to clean. If it is washed with water after frying, it may affect the efficacy. In addition, due to the addition of wheat bran, it is difficult to control the temperature during frying. Insufficient operating experience can easily lead to problems such as burning. It is not suitable for myrrh made from vinegar or wine.

[0033] The present application adopts a method of preheating before frying, so that the myrrh can first force out part of the volatile oil before frying, thereby reducing the oil release during frying, and using pretreated wheat bran fibers to attach and wrap the myrrh during preheating, so that the myrrh is heated relatively evenly, and the adsorption characteristics of the wheat bran fibers are used to control the myrrh to force out the irritating volatile oil, while reducing the loss of beneficial ingredients, such as curcumin with obvious medicinal value. In addition, the fiber attachments can be removed by washing the myrrh with water before frying, which has little effect on the purity of the myrrh.

[0034] The present application is described in further detail below.

[0035] Example 1

[0036] How to prepare bran water:

[0037] The wheat bran is crushed into wheat bran powder, and the portion of the wheat bran powder that passes through a 200-mesh sieve is taken. The wheat bran powder is mixed with water in a mass ratio of the wheat bran powder to the water of 1:10 to obtain wheat bran water.

[0038] The preparation process of vinegar myrrh includes the following steps:

[0039] S1. Take wheat bran water, add citric acid to adjust the pH to 5, then add 0.5% papain by weight of wheat bran powder into the wheat bran water, stir at 50°C for 2h for enzymolysis, then boil for 20min to inactivate papain, then centrifuge and separate by centrifuge, collect the upper water layer and the lower solid residue respectively, add 50% ethanol by volume of the water layer into the water layer to produce precipitate in the water layer, dry the precipitate as the first extract, and wash the solid residue with water and dry it as the second extract.

[0040] S2. The first extract, the second extract, hydroxypropyl methylcellulose (1000 cps) and water are mixed in a mass ratio of 2:3.5:1:15 to obtain a fiber auxiliary material; myrrh is purified so that the impurities of the purified myrrh are less than 2.0 wt %, and then the fiber auxiliary material is mixed with the purified myrrh in a mass ratio of 3:1, stirred evenly, so that the fiber auxiliary material adheres to the surface of the myrrh, and then placed in an oven at 85°C and heated for 30 minutes.

[0041] S3. Take out the myrrh from the oven, rinse it with water 10 times its weight to remove the attachments on the surface of the myrrh, then add rice vinegar with a mass concentration of 9% to the myrrh, the mass ratio of rice vinegar to myrrh is 1:15, and simmer for 3 hours. During the simmering period, turn the myrrh over repeatedly at a frequency of once every 5 minutes.

[0042] S4. Place the steamed myrrh in a stir-frying machine and stir-fry at 150±5℃ for 20min. After cooling, obtain vinegar myrrh.

[0043] Example 2

[0044] How to prepare bran water:

[0045] The wheat bran is crushed into wheat bran powder, and the portion of the wheat bran powder that passes through a 300-mesh sieve is taken. The wheat bran powder is mixed with water in a mass ratio of the wheat bran powder to the water of 1:20 to obtain wheat bran water.

[0046] The preparation process of vinegar myrrh includes the following steps:

[0047] S1. Take wheat bran water, add citric acid to adjust the pH to 5, then add 0.5% papain by weight of wheat bran powder into the wheat bran water, stir at 60°C for 3h for enzymolysis, then boil for 20min to inactivate papain, then centrifuge and separate by centrifuge, collect the upper water layer and the lower solid residue respectively, add 50% ethanol by volume of the water layer into the water layer to produce precipitate in the water layer, dry the precipitate as the first extract, and wash the solid residue with water and dry it as the second extract.

[0048] S2. The first extract, the second extract, hydroxypropyl methylcellulose (1000 cps) and water are mixed in a mass ratio of 3:5:1:20 to obtain a fiber auxiliary material; myrrh is purified so that the impurities of the purified myrrh are less than 2.0 wt %, and then the fiber auxiliary material is mixed with the purified myrrh in a mass ratio of 4:1, stirred evenly, so that the fiber auxiliary material adheres to the surface of the myrrh, and then placed in an oven at 80°C and heated for 40 minutes.

[0049] S3. Take out the myrrh from the oven, rinse it with water 10 times its weight to remove the attachments on the surface of the myrrh, then add rice vinegar with a mass concentration of 5% to the myrrh, the mass ratio of rice vinegar to myrrh is 1:20, and simmer for 2 hours. During the simmering period, turn the myrrh over repeatedly at a frequency of once every 15 minutes.

[0050] S4. Stir-fry the steamed myrrh at 150±5℃ for 30min, and cool it down to obtain vinegar myrrh.

[0051] Comparative Example 1

[0052] The preparation process of vinegar myrrh includes the following steps:

[0053] The myrrh is purified to make the impurities in the myrrh less than 2.0wt%, and rice vinegar with a mass concentration of 9% is added to the myrrh and mixed well, the mass ratio of rice vinegar to myrrh is 1:15, and the material is turned over every 5 minutes and soaked for 3 hours. The soaked myrrh is fried at 150±5℃ for 20 minutes, and then cooled to obtain vinegar myrrh.

[0054] Comparative Example 2

[0055] The preparation process of vinegar myrrh includes the following steps:

[0056] S1. Spread the myrrh on the oil-absorbing paper, and then heat them in the oven at 85℃ for 30 minutes.

[0057] S2. Take out the myrrh from the oven, add the vinegar solution into the myrrh, and then add rice vinegar with a mass concentration of 9% into the myrrh, the mass ratio of rice vinegar to myrrh is 1:15, and simmer for 3 hours. During the simmering period, turn the myrrh over repeatedly, and the frequency of turning is once every 5 minutes.

[0058] S3. Stir-fry the steamed myrrh at 150±5℃ for 20min, and cool it down to obtain vinegar myrrh.

[0059] Comparative Example 3

[0060] How to prepare bran water:

[0061] The wheat bran is crushed into wheat bran powder, and the portion of the wheat bran powder that passes through a 200-mesh sieve is taken. The wheat bran powder is mixed with water in a mass ratio of the wheat bran powder to the water of 1:10 to obtain wheat bran water.

[0062] The preparation process of vinegar myrrh includes the following steps:

[0063] S1. Take wheat bran water, add 6% hydroxypropyl methylcellulose by weight of the wheat bran water and mix to obtain a fiber auxiliary material; purify myrrh so that the impurities of the purified myrrh are less than 2.0wt%, then stir the fiber auxiliary material with the purified myrrh to make the fiber auxiliary material adhere to the surface of the myrrh, and then heat it in an oven at 85°C for 30 minutes.

[0064] S2. Take out the myrrh from the oven, rinse it with water 10 times its weight to remove the attachments on the surface of the myrrh, then add rice vinegar with a mass concentration of 9% to the myrrh, the mass ratio of rice vinegar to myrrh is 1:15, and simmer for 3 hours. During the simmering period, turn the myrrh over repeatedly at a frequency of once every 5 minutes.

[0065] S3. Stir-fry the steamed myrrh at 150±5℃ for 20min, and cool it down to obtain vinegar myrrh.

[0066] Comparative Example 4

[0067] The difference between this comparative example and Example 1 is that step S2 is different.

[0068] S2. The first extract, the second extract and water are mixed in a mass ratio of 2:3.5:15 to obtain a fiber auxiliary material; the myrrh is purified so that the impurities of the purified myrrh are less than 2.0wt%, and then the fiber auxiliary material is stirred with the purified myrrh so that the fiber auxiliary material adheres to the surface of the myrrh, and then placed in an oven at 85°C and heated for 30 minutes.

[0069] Comparative Example 5

[0070] The difference between this comparative example and Example 1 is that step S1 and step S2 are different.

[0071] S1. Take wheat bran water, add citric acid to adjust the pH to 5, then add 0.5% papain by weight of wheat bran powder into the wheat bran water, stir at 50°C for 2h for enzymolysis, then boil for 20min to inactivate papain, then centrifuge and separate by centrifuge, collect only the upper water layer, add 50% ethanol by volume of the water layer to produce precipitate in the water layer, and dry the precipitate as the first extract.

[0072] S2. The first extract, hydroxypropyl methylcellulose and water are mixed in a mass ratio of 2:1:15 to obtain a fiber auxiliary material; the myrrh is purified so that the impurities of the purified myrrh are less than 2.0wt%, and then the fiber auxiliary material is stirred with the purified myrrh so that the fiber auxiliary material adheres to the surface of the myrrh, and then the myrrh is placed in an oven at 85°C and heated for 30 minutes.

[0073] Comparative Example 6

[0074] The difference between this comparative example and Example 1 is that step S1 and step S2 are different.

[0075] S1. Take wheat bran water, add citric acid to adjust the pH to 5, then add 0.5% papain by weight of wheat bran powder into the wheat bran water, stir at 50°C for 2h for enzymolysis, then boil for 20min to inactivate papain, and then centrifuge to separate the solid residue at the bottom, wash the solid residue with water and dry it as the second extract.

[0076] S2. The second extract, hydroxypropyl methylcellulose and water are mixed in a mass ratio of 3.5:1:15 to obtain a fiber auxiliary material; the myrrh is purified so that the impurities of the purified myrrh are less than 2.0wt%, and then the fiber auxiliary material is stirred with the purified myrrh so that the fiber auxiliary material adheres to the surface of the myrrh, and then placed in an oven at 85°C and heated for 30 minutes.

[0077] Effect detection and appearance characteristics: including observing the shape of the myrrh after processing and whether it is clumped and sticky; smelling the odor of the myrrh; tapping the myrrh with a pestle to observe whether the myrrh is fragile.

[0078] Determination of water extract content: Determine the water extract content of the processed myrrh, referring to the hot leaching method in General Chapter 2201, Determination of Water-soluble Extracts, Part 4 of the 2020 edition of the Chinese Pharmacopoeia.

[0079] The above test results are shown in Table 1

[0080] Determination of volatile oil content: The volatile oil content of myrrh 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.

[0081] Determination of the content of curcumene in volatile oil: The content of curcumene in myrrh volatile oil was determined by GC-MS technology.

[0082] The above test results are shown in Table 2.

[0083] Table 1

[0084]

[0085]

[0086] Table 2

[0087]

[0088]

[0089] Combined with the analysis of Table 1 and Table 2, the vinegar myrrh prepared in Example 1-2 solves the problem of clumping and adhesion in the past in terms of appearance, and also completes the task of processing, reduces the irritation of myrrh, and in addition, the processing causes less loss of curcumene, and the content of water extract is also high, and has good medicinal efficacy.

[0090] By analyzing Comparative Example 1 and Example 1, it can be seen that the traditional preparation process of vinegar myrrh easily causes the vinegar myrrh to clump, and it is difficult to solve the impact of volatile oil seepage, and at the same time, the loss of zedoary oil and water extract is relatively large.

[0091] Further analysis of Comparative Example 2 shows that the reason is that the oil-absorbing grass paper can only contact the bottom of the myrrh, so that the myrrh is not heated evenly. Less oil can be absorbed during the preheating process, resulting in excessive oil production and sticking together during the later frying. In addition, the volatile oil is guided to seep out from top to bottom, taking away and losing more medicinal ingredients.

[0092] Further analysis of Comparative Examples 3 and 4 shows that in the case of untreated wheat bran and the absence of hydroxypropyl methylcellulose, it is difficult for the fiber auxiliary materials to form good adhesion with the myrrh, thereby failing to achieve good preheating and oil absorption effects, resulting in a large amount of oil produced during the later frying, and some of the ingredients still clumping and sticking after frying.

[0093] Further analysis of Comparative Example 5 shows that the first extract is missing. Although the fiber auxiliary material can be well attached to the myrrh, it is not easy to rinse and remove the fiber auxiliary material from the surface of the myrrh after preheating. Incomplete removal will affect the absorption of the vinegar solution by the myrrh. If the myrrh is rinsed with excessive water, the myrrh will absorb too much water, which will affect the subsequent frying steps. Therefore, the water-soluble fiber in the first extract plays a balancing role in the fiber auxiliary material.

[0094] Further analysis of Comparative Example 6 shows that the second extract is missing, and the fiber auxiliary material has poor adhesion and wrapping ability on myrrh, which affects the adsorption effect of the oil seepage during the preheating of myrrh.

[0095] 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 myrrh processing process, characterized in that: The following steps are involved: S1. Take wheat bran water, add protease to the wheat bran water for enzymolysis, then boil and kill the enzyme, separate, collect the water layer and the solid residue, add an alcohol solvent to the water layer and produce a precipitate, dry the precipitate as the first extract, wash the solid residue and dry it as the second extract; S2. mixing the first extract, the second extract and hydroxypropyl methylcellulose with water to obtain a fiber auxiliary material, stirring the fiber auxiliary material with myrrh to allow the fiber auxiliary material to adhere to the surface of the myrrh, and then heating at 80-85° C. for 30-40 minutes; S3. Rinse the myrrh with water to remove the attachments on the surface of the myrrh, then add the vinegar solution to the myrrh and simmer for 2-3 hours; S4. Stir-fry the steamed myrrh at 150±5℃ for 20-30min, and cool it down to obtain vinegar myrrh; In step S1, the wheat bran water is obtained by grinding wheat bran into wheat bran powder and then adding water to mix, the wheat bran powder is sieved through 200-300 meshes, and the mass ratio of the wheat bran powder to water is 1:(10-20); In step S2, in the fiber auxiliary material, the mass ratio of the first extract, the second extract, hydroxypropyl methylcellulose and water is (2-3):(3.5-5):1:(15-20); the mass ratio of the fiber auxiliary material to myrrh is (3-4):

1.

2. A vinegar myrrh processing process according to claim 1, characterized in that: In step S1, the enzymatic hydrolysis step includes: adjusting the pH to weak acidity, adding 0.5-1% of protease by weight of the wheat bran powder, and stirring at 50-60° C. for 2-3 hours.

3. A vinegar myrrh processing process according to claim 1, characterized in that: The protease is selected from one or more of papain and bromelain.

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

5. The process for preparing vinegar myrrh according to claim 1, characterized in that: The vinegar solution is selected from one or more of rice vinegar, fruit vinegar and malt vinegar, and the mass concentration of the vinegar solution is 5-9%.

6. The process for preparing vinegar myrrh according to claim 1, characterized in that: In step S3, the myrrh is repeatedly turned over during the steaming period, with a frequency of once every 5 to 15 minutes.

7. The process for preparing vinegar myrrh according to claim 1, characterized in that: In step S2, before the myrrh is mixed with the fiber auxiliary material, the myrrh is first purified so that the impurities in the purified myrrh are less than 2.0 wt %.

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