Method for processing honey-fried licorice root based on moistening technology
By introducing moisturizing technology during the preparation of roasted licorice, using moisturizing solution to completely immerse the licorice tablets and control the liquid level height and time, the problems of low preparation efficiency and low ingredient transfer rate in the prior art are solved, and efficient and rapid ingredient transfer and improvement of medicinal materials are achieved.
CN119679850APending Publication Date: 2025-03-25SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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Patent Information
- Application Number
- CN202411938990.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-03-25
AI Technical Summary
Technical Problem
The prior art ignores the moistening factor in the preparation process of roasted licorice, resulting in low preparation efficiency and low component transfer rate.
Method used
Using a preparation method based on moisturizing technology, the composition and preparation sequence of moisturizing solution are further optimized by immersing licorice tablets in a moisturizing solution containing honey refining, water and additives.
Benefits of technology
The content of glycyrrhizin and glycyrrhizic acid in roasted licorice is significantly improved, the preparation time is shortened, the transfer rate of ingredients is improved, and the quality of the medicinal materials is not affected.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention belongs to the technical field of honey-fried licorice roots, and particularly relates to a method for processing honey-fried licorice roots based on a moistening technology. The preparation method comprises the following steps: adding licorice slices into a moistening solution, requiring that licorice decoction pieces are completely immersed in the moistening solution and the liquid level is higher than the surfaces of the licorice decoction pieces, moistening, taking out the licorice decoction pieces to obtain moistened licorice, frying the moistened licorice to deep yellow, and cooling to obtain honey-fried licorice; the moistening solution comprises at least one of refined honey, water and auxiliaries, and the auxiliaries comprise at least one of glycerin, beta-cyclodextrin, lecithin and sodium hyaluronate. The processing method of the honey-fried licorice root is improved from a moistening factor.
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