Preparation process of wine schisandra chinensis

Abstract

The invention discloses a preparation technology of wine-processed schisandra chinensis, and belongs to the technical field of wine-processed schisandra chinensis, the preparation technology comprises the following steps: clean selection, processing, drying, fine selection, packaging, finished product inspection and finished product storage, the whole preparation process strictly ensures effective retention of medicinal components in the wine-processed schisandra chinensis, so that the medicinal effect is remarkable, and the wine-processed schisandra chinensis is free of toxic and side effects. The wine schisandra chinensis has the multiple effects of astringing the lung to arrest cough, tonifying the kidney to secure essence, promoting the production of body fluid to quench thirst and the like, and the preparation process of the wine schisandra chinensis ensures the purity of the raw materials, accurate processing, proper drying, careful quality, standard packaging, reliable quality and stable storage, so that the remarkable drug effect and excellent quality of the product are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of Schisandra chinensis wine, and in particular to a preparation process of Schisandra chinensis wine. Background Art

[0002] Schisandra chinensis is a commonly used Chinese herbal medicine with multiple effects such as tonifying the kidney, invigorating qi, and calming the nerves. Schisandra chinensis wine is a Chinese herbal beverage obtained by combining Schisandra chinensis with rice wine through a specific preparation process, and its medicinal effect is more significant. However, the existing Schisandra chinensis wine preparation process has the defects of unclear processing process parameters and non-standard production process. Therefore, the present invention aims to provide a highly efficient Schisandra chinensis wine preparation process with good medicinal effect retention. Summary of the invention

[0003] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a preparation process of Schisandra chinensis wine.

[0004] In order to achieve the above object, the present invention adopts the following technical scheme: a preparation process of Schisandra chinensis wine, comprising the following steps:

[0005] Step 1: Clean selection;

[0006] Step 2: Preparation;

[0007] Step 3: Drying;

[0008] Step 4: Selection;

[0009] Step 5: Packaging;

[0010] Step 6: Finished product inspection;

[0011] Step 7: Finished product storage.

[0012] As a further description of the above technical solution:

[0013] The cleaning in step 1 is that the operator takes the raw medicinal materials of Schisandra chinensis according to the production instructions, checks the weight, enters the cleaning workshop after verification, opens the packaging bag, selects the Schisandra chinensis, removes impurities, and transfers it to the next process after passing the inspection. The operation site, operation table and all containers are cleaned, and a clearance certificate is issued after passing the inspection, and the production record is filled in. The material balance rate of the medicinal pieces should be between 97% and 101%. Calculate the yield rate, and the yield rate of this process should not be less than 99%.

[0014] As a further description of the above technical solution:

[0015] The preparation in the step 2 is to take clean Schisandra chinensis, add 20 kg of rice wine to every 100 kg of Schisandra chinensis and mix well, place the materials in a cooking pot and seal it according to the ratio of about 200-800 kg of material per pot, steam until the wine is used up, take out, clean the cooking pot, operation site and all containers, issue a site clearance certificate after passing the inspection, and fill in the production record.

[0016] As a further description of the above technical solution:

[0017] The drying in step 3 is to place the Schisandra chinensis chinensis var. schisandrae ...

[0018] As a further description of the above technical solution:

[0019] The selection in step 4 is to sieve the dried Schisandra chinensis chinensis through a No. 3 sieve with a pore size of 3 mm, remove the ash and pass the inspection before handing over to the next process, clean the operation site, operation table and all containers, issue a site clearance certificate after passing the inspection, fill in the production record, the material balance rate of the medicinal pieces should be between 97 and 101%, and calculate the yield. The yield of this process should not be less than 90%.

[0020] As a further description of the above technical solution:

[0021] The packaging in the step five is divided into box packaging and woven bag packaging. The box packaging is 1kg / bag, and the bag packaging difference is ±5g. It is sent to the finished product warehouse. The woven bag packaging is 30kg / bag, and the bag packaging difference is ±25g. It is sent to the clean material warehouse. The packaging room, operation site and all containers are cleaned. After passing the inspection, a clearance certificate is issued and the packaging record is filled in. The material balance rate of the medicinal pieces should be between 97 and 101%, and the material balance rate of the packaging materials should be 100%.

[0022] As a further description of the above technical solution:

[0023] The finished product inspection in step six is ​​subject to inspection by the quality department, and a qualified inspection report is issued, and the batch production records and processes are reviewed. The product can only be sold after the review release form is filled out.

[0024] As a further description of the above technical solution:

[0025] The finished product in step 7 should be stored at a temperature of ≤30°C and a humidity of 45% to 75% in a ventilated and dry place to prevent mold.

[0026] The present invention has the following beneficial effects:

[0027] In the present invention, the preparation process of the Schisandra chinensis wine is steamed for about 6 hours, and the air pressure during steaming shall not exceed 1.5 atmospheres, thereby ensuring the purity of the raw materials, the accuracy of the preparation, the proper drying, the selection of the quality, the standardization of the packaging, the reliability of the quality and the stability of the storage, thereby ensuring the significant medicinal effect and excellent quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention provides a flow chart of a preparation process of Schisandra chinensis wine. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is further described below in conjunction with embodiments:

[0030] The invention provides a Schisandra chinensis winemaking process, comprising the following steps:

[0031] Step 1: Clean selection;

[0032] Step 2: Preparation;

[0033] Step 3: Drying;

[0034] Step 4: Selection;

[0035] Step 5: Packaging;

[0036] Step 6: Finished product inspection;

[0037] Step 7: Finished product storage.

[0038] In step 1, the operator takes the raw Schisandra chinensis medicinal materials according to the production instructions, checks the weight, enters the cleaning workshop after verification, opens the packaging bag, selects the Schisandra chinensis, removes impurities, and transfers to the next process after passing the inspection. The operation site, operation table and all containers are cleaned, and a clearance certificate is issued after passing the inspection. The production record is filled in, and the material balance rate of the medicinal pieces should be between 97% and 101%. The yield rate of this process should not be less than 99%. The cleaning in step 1 ensures the purity of the raw Schisandra chinensis medicinal materials. By selecting and removing impurities, the quality of the raw materials is guaranteed.

[0039] The processing in step 2 is to take clean Schisandra chinensis, add 20kg of rice wine to every 100kg of Schisandra chinensis and mix well, place the materials in a cooking tank and seal it according to a ratio of about 200-800kg of material per pot, steam until the wine is used up, take out, clean the cooking pot, operation site and all containers, issue a site clearance certificate after inspection, and fill in the production record. The processing in step 2 adopts a specific ratio of rice wine to Schisandra chinensis, which ensures the accuracy of the processing process and the effective combination of Schisandra chinensis and rice wine, which is beneficial to the medicinal effect of Schisandra chinensis.

[0040] The drying in step 3 is to place the wine Schisandra chinensis into a dryer when the temperature rises to 60°C for drying, and the temperature is controlled at 60-80°C. The moisture content should be measured and taken out when it is ≤16.0%. After passing the inspection, it is transferred to the next process, and the dryer, operating site and all containers are cleaned. After passing the inspection, a clearance certificate is issued, production records are filled in, and the yield is calculated. The yield should not be less than 85%. The drying process in step 3 ensures that the moisture content in Schisandra chinensis reaches the standard (≤16.0%) by controlling the temperature and time, which not only retains the medicinal ingredients of Schisandra chinensis, but also avoids mildew caused by excessive moisture.

[0041] The selection in step 4 is to sieve the dried Schisandra chinensis with a No. 3 sieve with a pore size of 3mm, remove the ash and pass the inspection before handing over to the next process, clean the operation site, operation table and all containers, issue a clearance certificate after passing the inspection, fill in the production record, the material balance rate of the medicinal pieces should be between 97 and 101%, calculate the yield, and the yield of this process should not be less than 90%. The selection process in step 4 uses a No. 3 sieve for sieving, which effectively removes impurities such as ash and ensures the purity and quality of Schisandra chinensis.

[0042] The packaging in step five is divided into box packaging and woven bag packaging. The box packaging is 1kg / bag, and the bag packaging difference is ±5g. It is sent to the finished product warehouse. The woven bag packaging is 30kg / bag, and the bag packaging difference is ±25g. It is sent to the clean material warehouse. The packaging room, operation site and all containers are cleaned, and a clearance certificate is issued after passing the inspection. The packaging record is filled in. The material balance rate of the medicinal pieces should be between 97% and 101%, and the material balance rate of the packaging materials should be 100%. The packaging in step five is divided into box packaging and woven bag packaging. Clear weight and difference requirements are set to ensure the uniformity and standardization of the products.

[0043] The finished product inspection in step six is ​​the responsibility of the quality department, which is responsible for ensuring that the quality of each batch of products is reliable and meets relevant standards and requirements.

[0044] The finished product in step seven should be stored at a temperature ≤ 30°C and a humidity of 45% to 75%, in a ventilated and dry place to prevent mold. The storage conditions for the finished product in step seven are clear, requiring it to be stored under specific temperature and humidity conditions to ensure the stability and quality of the product during storage.

[0045] The entire preparation process strictly ensures that the medicinal ingredients in Schisandra chinensis are effectively retained, so its medicinal effects are remarkable, with multiple effects such as astringing the lungs and relieving cough, nourishing the kidneys and consolidating essence, promoting body fluid and quenching thirst.

[0046] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation process of Schisandra chinensis wine, characterized in that: The following steps are involved: Step 1: Clean selection; Step 2: Preparation; Step 3: Drying; Step 4: Selection; Step 5: Packaging; Step 6: Finished product inspection; Step 7: Finished product storage.

2. The preparation process of Schisandra chinensis wine according to claim 1, characterized in that: The cleaning step in step 1 is that the operator takes the raw medicinal materials of Schisandra chinensis according to the production instructions for weight inspection, enters the cleaning workshop after verification, opens the packaging bag, selects the Schisandra chinensis, removes impurities, and transfers to the next process after passing the inspection, cleans the operation site, operation table and all containers, issues a site clearance certificate after passing the inspection, fills in the production record, and the material balance rate of the medicinal pieces should be between 97% and 101%. Calculate the yield rate, and the yield rate of this process shall not be less than 99%.

3. The preparation process of Schisandra chinensis wine according to claim 1, characterized in that: The processing step in the step 2 is to take clean Schisandra chinensis, add 20kg of rice wine to every 100kg of Schisandra chinensis and mix well, place the materials in a cooking pot and seal it according to the ratio of 200-800kg of material per pot, steam until the wine is used up, take it out, clean the cooking pot, operation site and all containers, issue a clearance certificate after passing the inspection, and fill in the production record.

4. The preparation process of Schisandra chinensis wine according to claim 1, characterized in that: The drying step in step three is to place the Schisandra chinensis chinensis var. schisandrae ...

5. The process for preparing the adjusted Schisandra chinensis wine according to claim 1, characterized in that: The selection step in step 4 is to sieve the dried Schisandra chinensis chinensis through a No. 3 sieve with a pore size of 3 mm, remove the ash and pass the inspection before transferring it to the next process, clean the operation site, operation table and all containers, issue a clearance certificate after the inspection is passed, fill in the production record, the material balance rate of the medicinal pieces should be between 97 and 101%, and calculate the yield. The yield of this process shall not be less than 90%.

6. The process for preparing the adjusted Schisandra chinensis wine according to claim 1, characterized in that: The packaging steps in the step five are divided into box packing and woven bag packing. The box packing is 1kg / bag, and the bag packing difference is ±5g. It is sent to the finished product warehouse. The woven bag packing is 30kg / bag, and the bag packing difference is ±25g. It is sent to the clean material warehouse. The packaging room, operation site and all containers are cleaned. After passing the inspection, a clearance certificate is issued and the packaging records are filled in. The material balance rate of the medicinal pieces should be between 97 and 101%, and the material balance rate of the packaging materials should be 100%.

7. The process for preparing Schisandrae Chinensis Fructus after adjustment according to claim 1, characterized in that: The finished product inspection step in step six is ​​to pass the inspection by the quality department, issue an inspection report, review the batch production records and processes, and fill out the review release form before it can be sold.

8. The process for preparing Schisandrae Chinensis Fructus after adjustment in wine according to claim 1, characterized in that: The finished product storage step in step seven is to store it at a temperature of ≤30°C and a humidity of 45% to 75% in a ventilated and dry place to prevent mold.

Images