Processing method of steamed prepared rehmannia root
By first moistening and then steaming and stewing, and combining with rotary steamer equipment, the problem of difficult to control the appearance and taste of steamed Rehmannia in the prior art is solved, and efficient and economical preparation results are achieved, and good quality standards are achieved.
Patent Information
- Application Number
- CN202311233598.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-22
- Publication Date
- 2025-03-25
AI Technical Summary
The existing steamed Rehmannia preparation method fails to effectively control the appearance characteristics and taste, and it is difficult to meet the quality standards.
The preparation method is adopted to moisten first and then steam and stew multiple times. By controlling the temperature and time of steaming and stewing, combined with the use of rotary steamer equipment, the polysaccharide content of Rehmannia is improved, thereby achieving a good appearance and taste.
The appearance characteristics of Rehmannia have been achieved to achieve "black light like lacquer" and the taste has reached the quality standard requirements of "sweet taste like sausage", while improving production efficiency, saving energy and manpower.
Smart Images
Figure CN119679868A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of processing of Rehmannia root, and particularly relates to a processing method of steamed Rehmannia root. Background Art
[0002] Steamed Rehmannia root is a processed product of raw Rehmannia root. It has the functions of nourishing yin and blood, replenishing essence and filling marrow. It is used for liver and kidney yin deficiency, soreness of waist and knees, bone steaming and hot flashes, night sweats and spermatorrhea, internal heat and thirst, blood deficiency and sallow complexion, palpitations, irregular menstruation, metrorrhagia, dizziness, tinnitus, and premature graying of hair.
[0003] The 2022 edition of "Henan Province Traditional Chinese Medicine Preparation Specifications" records the processing method of steamed Rehmannia root as follows: take raw Rehmannia root, mix it with rice wine and Amomum villosum powder (for every 100kg of raw Rehmannia root, use 50kg of rice wine and 0.9kg of Amomum villosum powder), place it in a suitable steaming container, seal it, heat it with high heat, and steam it in water for about 48 hours, until it is pitch black inside and out and the center is black, take it out, dry it until it is 80% dry, slice it, and dry it in the sun.
[0004] The quality standard stipulates that the surface of steamed Rehmannia root is black, tough, sticky, not easy to break, and the cross section is black and shiny. It has a slight odor and tastes sweet. The processing principle of Rehmannia root is that the polysaccharides and other components in raw Rehmannia root are hydrolyzed and converted into monosaccharides and other tonic components during the steaming and heating process. Monosaccharides are easier to absorb in the body and are more conducive to their tonic effect.
[0005] Because the 2022 edition of the "Henan Province Traditional Chinese Medicine Decoction Processing Specifications" does not specify the process parameters such as the steaming temperature, number of times, and processing equipment used for the steamed Rehmannia processing method, the appearance and taste of the steamed Rehmannia are difficult to control, and it is not easy to meet the appearance and sweet taste requirements specified in the 2022 edition of the "Henan Province Traditional Chinese Medicine Decoction Processing Specifications" under the steamed Rehmannia item. Summary of the invention
[0006] The invention aims to provide a method for preparing steamed Rehmannia root, so as to solve the problem that the appearance and taste of the steamed Rehmannia root obtained by the conventional preparation method are not easy to meet the quality standard requirements.
[0007] In order to achieve the above object, the technical solution adopted by the present invention is:
[0008] A method for preparing steamed Rehmannia root comprises the following steps:
[0009] (1) mixing raw rehmannia root, yellow rice wine and amomum villosum, and processing the mixture to obtain processed rehmannia root;
[0010] (2) steaming and stewing the processed Rehmannia root for multiple times; each steaming and stewing includes steaming and stewing in sequence, wherein steam is used as a heat source and the steam does not contact the Rehmannia root, and after steaming, the steam heat source is cut off and stewing is performed.
[0011] The method for preparing steamed Rehmannia root combines steaming and stewing to propose a new method for preparing the product. First, the raw Rehmannia root is moistened to allow rice wine to slowly penetrate into the raw Rehmannia root. Then, the polysaccharide content of the Rehmannia root is increased through multiple steaming, stewing and braising, so that the appearance of the Rehmannia root reaches the quality standard requirement of "glossy black like lacquer" and the taste reaches the quality standard requirement of "sweet like honey".
[0012] Preferably, the soaking time is 48 to 72 hours. The soaking is carried out under closed conditions, and the soaking is sufficient to moisten the Rehmannia root. The specific time varies depending on the external environment. Generally, soaking for 48 hours in summer and 72 hours in winter can ensure moistening.
[0013] Further preferably, during the soaking, the material is stirred or turned over at intervals. Stirring or turning the material at intervals during the soaking can speed up the soaking efficiency and ensure that the Rehmannia root is fully soaked.
[0014] More preferably, the interval time is 3 to 4 hours, and the time for stirring or turning the material each time is 15 to 20 minutes. Controlling the above interval time and the time for stirring or turning the material can well change the material wetting state and ensure that the wetting process is uniform and efficient.
[0015] Preferably, the total time of the multiple steaming and stewing is 48 to 54 hours, and the ratio of the steaming and stewing time of each steaming and stewing is (8 to 9): (8 to 9). Multiple steaming and stewing can be controlled within the above time range to increase the content of Rehmannia glutinosa polysaccharide, thereby achieving the desired processing purpose.
[0016] Preferably, the steaming and stewing is performed three times in total, the steaming temperature of each steaming and stewing is 105-95°C, the steaming time is 8-9h, and the stewing time is 8-9h. Through the above three steaming and stewing processes, the steamed Rehmannia root with appearance and taste that meet the standards can be obtained.
[0017] Preferably, during the steaming, the material is stirred or turned over at intervals. Stirring or turning at intervals can further improve the efficiency of steaming and stewing, and improve the uniformity of the processed product.
[0018] Preferably, the interval time is 30 to 40 minutes, and the time for stirring or turning the material each time is 5 to 8 minutes. Controlling the interval time and the time for stirring or turning the material can well change the steaming and stewing state of the material, ensuring that the steaming and stewing process is uniform and efficient. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 It is a structural schematic diagram of the steamed Rehmannia root processing equipment used in the present invention;
[0020] Figure 1Middle: 1-pot body; 2-pot cover; 3-inner pot; 4-outer shell; 5-sandwich space; 6-steam inlet; 7-steam outlet; 8-steam outlet pipeline; 9-bypass pipeline; 10-trap; 11-rotating shaft; 12-reducer; 13-drive motor; 14-support; 15-inner pot support column; 16-inner pot support plate; 17-rubber pad; 18-cylinder; 19-sandwich support;
[0021] Figure 2 The following is a comparison of the appearances of the prepared Rehmannia root in Example 1 (left) and the comparative example (right). DETAILED DESCRIPTION
[0022] In order to make the steamed Rehmannia root meet the requirements of appearance performance and sweet taste, the present invention proposes a new processing method and equipment. The new processing method is to first moisten the Rehmannia root and then steam and stew it for multiple times. By controlling the temperature, steaming and stewing time of each steaming and stewing, the Rehmannia root can be made to meet the quality standard requirements of "glossy black like lacquer" in appearance and "sweet like candy" in taste.
[0023] In view of the above new processing method, the present invention designs a new processing device matching the above method, and its structural schematic diagram is shown as follows: Figure 1 shown.
[0024] The processing equipment used for steaming Rehmannia root is a rotary steamer integrating moistening and steaming, in which the material can be moistened, steamed, stewed and braised. The rotary steamer can rotate in a vertical plane around a horizontal axis to further promote the moistening, steaming, stewing and braising process.
[0025] The processing equipment for steaming Rehmannia root comprises a pot body 1 and a pot cover 2 which is sealed with the pot body. The pot body 1 comprises an inner pot 3 and an outer pot 4 which are spaced apart inside and outside. The space between the inner pot 3 and the outer pot 4 forms an interlayer space 5. The inner pot 3 is used to contain the processing raw materials, such as raw Rehmannia root, rice wine, Amomum villosum powder, etc. After the pot cover 2 seals the pot body 1, the processing raw materials are in the sealed space. There are no special requirements for the shape of the pot body, which can be suitable for loading and unloading materials and heating. The cross-sectional shape can be U-shaped, concave parabolic, etc. The shapes of the inner pot 3 and the outer pot 4 can be partially the same or completely the same to facilitate assembly. When loading, the opening of the inner pot 3 faces upwards. Figure 1 The inner pot 3 and the outer shell 4 are both U-shaped, including a straight tube portion and an inner diameter reduction portion connected to the lower end of the straight tube portion. The cross section of the inner diameter reduction portion is a concave arc.
[0026] The interlayer space 5 is a closed space, which is mainly used to accommodate the steam introduced from the outside and use the heat carried by the steam to heat the inner pot. Accordingly, the pot body 1 is provided with a steam inlet 6 and a steam outlet 7 to ensure that the steam can flow in and out continuously, so as to achieve the purpose of continuously heating the inner pot material. The steam outlet 7 is connected to a steam outlet pipe 8, and a steam discharge valve is arranged on the steam outlet pipe 8. The steam outlet pipe 8 is also connected to a side branch pipeline 9, and a steam trap 10 is arranged on the side branch pipeline 9. When a certain amount of water accumulates in the pot, the steam trap is opened, and after the water is drained, the steam trap is closed, and the steam does not overflow during this period, which plays a role in saving energy.
[0027] The housing 4 is provided with a pot body rotating mechanism for driving the pot body to rotate along a horizontal axis. The pot body rotating mechanism can drive the pot body to rotate 360° along the horizontal axis in a vertical plane. The pot body rotating mechanism includes a rotating shaft 11 extending in a horizontal direction, a reducer 12 and a driving motor 13. The rotating shaft is mounted on a support 14 through a bearing to support the pot body.
[0028] An inner pot support device is connected to the inner wall of the pot body 1, and the inner pot support device includes a plurality of inner pot support columns 15 connected to the inner bottom wall of the outer shell, and an inner pot support plate 16 is connected to the upper end surface of the inner pot support column 15, and the inner pot 3 is arranged on the inner pot support plate 16. The outer shell 4 is a sandwich outer shell, including a first outer shell and a second outer shell arranged with an inner and outer spacing, and a sandwich support 19 is arranged between the first outer shell and the second outer shell. Passing steam into the outer shell sandwich can play a role in heat preservation.
[0029] The pot cover is sealed with the inner pot by a rubber pad 17, and a temperature gauge, a pressure gauge, a safety valve and a vent valve are provided on the pot cover. In addition, a cylinder 18 for closing or opening the pot cover on the pot body is also connected between the pot cover and the pot body to facilitate the opening or closing of the pot cover.
[0030] When the above-mentioned processing equipment is in use, the cylinder is used to open the pot cover. After the materials and auxiliary materials are loaded, the cylinder is used to cover the pot cover and seal it. The exhaust valve on the pot cover is closed. When steaming the medicine, the inner pot is closed. When steaming is done, the exhaust valve is opened first, and then the pot cover is opened. The pot is automatically rotated until the pot mouth faces downward to discharge the material.
[0031] The implementation process of the present invention is described in detail below in conjunction with specific embodiments. In the following embodiments, the daytime temperature in summer is 30-40°C, and the daytime temperature in winter is 5-15°C.
[0032] 1. Specific embodiment of the method for preparing steamed Rehmannia root of the present invention
[0033] Example 1
[0034] The processing method of the steamed Rehmannia root of the present embodiment comprises the following steps:
[0035] (1) Moisturizing: For every 100kg of raw Rehmannia root, add 50kg of rice wine and 0.9kg of Amomum villosum, put them into the inner pot, cover the inner lid and close the exhaust valve. The device will automatically rotate once every 3 hours, for 15 minutes each time, to allow the rice wine to slowly penetrate into the raw Rehmannia root. Moisturize for 48 hours in summer.
[0036] In other implementation situations of this embodiment, the device automatically rotates once every 4 hours, each time for 20 minutes, to achieve a basically consistent lubrication effect.
[0037] (2) Steaming and stewing: After the raw Rehmannia root is moistened, turn on the direct steam and interlayer steam for the first steaming, the temperature is controlled at 100°C, and the equipment automatically rotates once every 30 minutes for 5 minutes each time. After steaming for 8 hours, turn off the direct steam and interlayer steam and stew for 8 hours. Repeat the same operation for 3 times, for a total of 48 hours of steaming and stewing. Remove from the pot, cool until 80% dry, cut into 2-4 mm thick slices, place in a hot air circulation oven, and dry at below 70°C until the moisture content of the steamed Rehmannia root slices is below 13%, then take out, cool, screen, and package.
[0038] In other implementation situations of this embodiment, the steamer is automatically rotated once every 40 minutes, and each time is 8 minutes, so as to achieve a basically consistent moistening effect.
[0039] Example 2
[0040] The processing method of the steamed Rehmannia root of the present embodiment comprises the following steps:
[0041] (1) Moisturizing: For every 100kg of raw Rehmannia root, add 50kg of rice wine and 0.9kg of Amomum villosum, put them into the inner pot, cover the inner lid and close the exhaust valve. The device will automatically rotate once every 4 hours, for 15 minutes each time, to allow the rice wine to slowly penetrate into the raw Rehmannia root. Moisturize for 72 hours in winter.
[0042] (2) Multiple steaming and stewing: After the raw Rehmannia root is moistened, turn on the direct steam and interlayer steam for the first steaming, the temperature is controlled at 105°C, and the equipment automatically rotates once every 30 minutes for 5 minutes each time. After steaming for 9 hours, turn off the direct steam and interlayer steam and stew for 9 hours. Repeat the same operation for 3 times, for a total of 54 hours. Remove from the pot, cool until 80% dry, cut into 2-4 mm thick slices, place in a hot air circulation oven, and dry at below 70°C until the moisture content of the steamed Rehmannia root slices is below 13%, then take out, cool, screen, and package.
[0043] Example 3
[0044] The processing method of the steamed Rehmannia root of the present embodiment comprises the following steps:
[0045] (1) Moisturizing: For every 150kg of raw Rehmannia root, add 75kg of rice wine and 1.35kg of Amomum villosum, put them into the inner pot, cover the inner lid and close the exhaust valve. The device will automatically rotate once every 3 hours, for 15 minutes each time, to allow the rice wine to slowly penetrate into the raw Rehmannia root. Moisturize for 48 hours in summer.
[0046] (2) Steaming and stewing: After the raw Rehmannia root is moistened, turn on the direct steam and interlayer steam for the first steaming, and the temperature is controlled at 95°C. Every 30 minutes, the equipment automatically rotates once, each time for 5 minutes. After steaming for 9 hours, turn off the direct steam and interlayer steam, and stew for 9 hours. Repeat the same operation for 3 times, for a total of 54 hours. Remove from the pot, cool until 80% dry, cut into 2-4 mm thick slices, place in a hot air circulation oven, and dry at below 70°C until the moisture content of the steamed Rehmannia root slices is below 13%, then take out, cool, screen, and package.
[0047] 2. Comparison
[0048] The processing method of steamed Rehmannia root of the comparative example comprises the following steps:
[0049] (1) Moisturizing: For every 100kg of raw Rehmannia root, add 50kg of rice wine and 0.9kg of Amomum villosum, put them into the inner pot, cover the inner lid, and allow the rice wine to slowly penetrate into the raw Rehmannia root. Moisturize for 60 hours in summer.
[0050] (2) Steaming and stewing: After the raw Rehmannia root is moistened, turn on the direct steam and interlayer steam for the first steaming and stewing, and control the temperature at 105-95°C. After steaming for 8 hours, turn off the direct steam and interlayer steam and stew for 8 hours. Repeat the same operation for 3 times, for a total of 48 hours. Remove from the pot, cool until 80% dry, cut into 2-4 mm thick slices, place in a hot air circulation oven, and dry at below 70°C until the moisture content of the steamed Rehmannia root slices is below 13%, then take out, cool, screen, and package.
[0051] 3. Experimental Examples
[0052] The appearance comparison of the processed Radix Rehmanniae prepared by the methods of Example 1 and Comparative Example is as follows: Figure 2 It can be seen that the processed Radix Rehmanniae prepared by the method of the present invention has a consistent appearance color and a uniform color, which is more in line with the quality standard requirement of the appearance of Radix Rehmanniae "glossy black like lacquer".
[0053] In addition, the steamed Rehmannia glutinosa polysaccharide obtained by the method of the present invention has a high content of rehmannia glutinosa polysaccharide, among which rehmannia glutinosa polysaccharide D (C 27 H 24 O 20 ) mass content reaches more than 0.050%, and the taste meets the quality standard requirement of "sweet as honey". From the perspective of the entire processing process, the processing method of the present invention can improve production efficiency, save energy and manpower, and embodies the characteristics of low carbon and environmental protection.
Claims
1. A method for processing steamed Rehmannia root, characterized in that: The following steps are involved: (1) mixing raw rehmannia root, yellow rice wine and amomum villosum, and processing the mixture to obtain processed rehmannia root; (2) steaming and stewing the processed Rehmannia root for multiple times; Each steaming and stewing process includes steaming and stewing in sequence. Steaming uses steam as a heat source and the steam does not contact the rehmannia root. After steaming, the steam heat source is cut off and stewing is performed.
2. The method for processing steamed Rehmannia root as claimed in claim 1, characterized in that: The lubrication time is 48 to 72 hours.
3. The method for processing the steamed Rehmannia root as claimed in claim 1 or 2, characterized in that: During the moistening process, stir or turn the material at intervals.
4. The method for processing steamed Rehmannia root as claimed in claim 3, characterized in that: The interval time is 3 to 4 hours, and the time for stirring or turning the material each time is 15 to 20 minutes.
5. The method for processing steamed Rehmannia root as claimed in claim 1, characterized in that: The total time of the multiple steaming and stewing is 48 to 54 hours, and the time ratio of steaming and stewing in each steaming and stewing is (8 to 9): (8 to 9).
6. The method for processing steamed Rehmannia root as claimed in claim 1, characterized in that: The steaming and stewing are carried out three times in total, the steaming temperature of each steaming and stewing is 105-95° C., the steaming time is 8-9 hours, and the stewing time is 8-9 hours.
7. The method for processing steamed Rehmannia root as claimed in claim 1, 5 or 6, characterized in that: During the steaming, the materials are stirred or turned over at intervals.
8. The method for processing steamed Rehmannia root as claimed in claim 7, characterized in that: The interval time is 30 to 40 minutes, and the time for each stirring or turning of the material is 5 to 8 minutes.