Processing technology of prepared rehmannia root decoction pieces

Abstract

The invention relates to the field of deep processing of traditional Chinese medicine components, and particularly discloses a processing technology of prepared rehmannia root decoction pieces, which comprises the following steps: S1, cleaning and slicing raw rehmannia root to obtain rehmannia root pieces; s2, uniformly spraying 10-20mL of amino acid polysaccharide complex liquid on the surface of each kilogram of rehmannia tablets, then performing air drying at room temperature, performing hammering treatment, finally uniformly adding 20-30mL of fiber complex liquid on the surface of each kilogram of rehmannia tablets, and performing air drying at room temperature to obtain pretreated rehmannia; s3, adding the pretreated rehmannia into yellow rice wine according to the mass ratio of 1: 20-40, heating for 6-10 hours at 55-62 DEG C, then filtering to remove liquid, and drying in the sun to obtain prepared rehmannia root decoction pieces; the method has the advantages of high processing efficiency and less loss of effective components.

Description

Technical Field

[0001] The present application relates to the field of deep processing of traditional Chinese medicine ingredients, and more specifically, to a processing technology for preparing Rehmannia glutinosa slices. Background Art

[0002] Prepared Rehmannia root is processed from Raw Rehmannia root, which itself has the effects of clearing heat and cooling blood, nourishing yin and promoting body fluid, but its nature is cold and can easily damage the spleen and stomach. Through processing, its medicinal properties can be changed from cold to warm, which is more in line with the needs of the human body. The effects of processed Prepared Rehmannia root are also changed to nourishing blood and yin, replenishing essence and filling marrow, which is more suitable for people who need nourishment. And the texture of processed Prepared Rehmannia root is softer and elastic, which is convenient for storage and use.

[0003] In the prior art, the preparation method of Rehmannia glutinosa generally adopts operations such as nine steaming and nine drying or stewing with rice wine for 48 hours, which takes a long time and has low preparation efficiency. In addition, long-term processing is more likely to cause the loss of effective ingredients in Rehmannia glutinosa, resulting in a lower content of effective ingredients in Rehmannia glutinosa, affecting the value of Rehmannia glutinosa.

[0004] Therefore, how to efficiently process Rehmannia root while reducing the loss of its effective ingredients is a problem to be solved. Summary of the invention

[0005] In order to efficiently process Rehmannia glutinosa and reduce the loss of effective ingredients in Rehmannia glutinosa, the present application provides a processing process for Rehmannia glutinosa slices.

[0006] The present application provides a processing technology for preparing Rehmannia glutinosa slices, which adopts the following technical solution: A processing process for Rehmannia glutinosa slices comprises the following steps: S1. Washing and slicing raw Rehmannia root to obtain Rehmannia root slices; S2, evenly spraying the amino acid polysaccharide complex liquid on the surface of the Rehmannia tablet, 10-20 mL of the amino acid polysaccharide complex liquid per kilogram of the Rehmannia tablet surface, then air-drying at room temperature, and then hammering, and finally evenly adding the fiber complex liquid, 20-30 mL of the fiber complex liquid per kilogram of the Rehmannia tablet surface, and air-drying at room temperature to obtain pretreated Rehmannia; S3. Add the pretreated Rehmannia root to yellow wine at a mass ratio of 1:20-40, heat the mixture at 55-62°C for 6-10h, filter to remove the liquid, and dry in the sun to obtain Rehmannia root slices.

[0007] By adopting the above technical scheme, after slicing the raw Rehmannia root, Rehmannia root slices with a large surface area are obtained, which are convenient for contact with yellow wine for processing; after the surface of the Rehmannia root slices is loaded with amino acid polysaccharide complex liquid, they are subjected to hammering treatment. During the hammering process, amino acids and polysaccharides gradually enter the tissue structure of the Rehmannia root slices, which bind the effective ingredients in the Rehmannia root slices and prevent them from being lost during the processing process; and during the hammering process, the fiber structure can be destroyed, the softness and internal absorbency of the Rehmannia root slices can be improved, which is convenient for processing with higher content of adsorbed yellow wine and improves the processing efficiency of the Rehmannia root slices; the fiber complex liquid is attached to the outer surface of the Rehmannia root slices, and after air drying, the fibers cooperate with amino acid polysaccharides to form a binding network on the periphery of the Rehmannia root slices, further binding the size of the Rehmannia root slices, ensuring that the Rehmannia root slices are not easy to expand excessively during the processing process, and reducing the loss of effective ingredients in the Rehmannia root slices during the processing process; finally, the Rehmannia root slices are processed at a relatively low temperature for 6-10 hours to avoid the loss of effective ingredients in the Rehmannia root as much as possible; while the Rehmannia root slices prepared have the advantage of high processing efficiency, the loss of effective ingredients in the Rehmannia root slices can also be reduced to ensure the efficacy of the Rehmannia root slices prepared.

[0008] Preferably, the amino acid polysaccharide complex liquid is prepared from glycine, arabinopolysaccharide, water and food-grade ethanol in a mass ratio of 1:2-4:75-77:20.

[0009] By adopting the above technical scheme, glycine, arabinose, water and food-grade ethanol can obtain a uniformly mixed amino acid-polysaccharide complex liquid. Under the penetration effect of food-grade ethanol, combined with hammering treatment, glycine and arabinose can be easily penetrated into the internal structure of the Rehmannia tablets, and substances such as cyclopentane ether terpenes and their glycosides, Rehmannia polysaccharides, and amino acids in the Rehmannia tablets are easily connected with glycine and arabinose. The binding effect of glycine and arabinose on the effective ingredients inside the Rehmannia tablets is utilized, and the attraction effect of arabinose and glycine on alcohol substances such as rice wine is combined, so as to improve the processing efficiency and reduce the loss of effective ingredients during the processing process.

[0010] Under the condition of hammering to destroy the internal fiber structure of the Rehmannia slices, the rice wine can be evenly dispersed and enter the internal structure of the Rehmannia slices, thereby improving the processing efficiency. The viscosity of the amino acid polysaccharide complex liquid can be used to bind glycine and arabinopolysaccharide to the surface of the Rehmannia slices, forming a binding network with the fibers, and avoiding excessive expansion of the Rehmannia slices due to the heating treatment during processing, thereby further reducing the loss of effective ingredients in the Rehmannia prepared process, ensuring the content of effective ingredients in the Rehmannia prepared, and thus ensuring the efficacy of the Rehmannia prepared slices.

[0011] Preferably, the fiber composite liquid is prepared from oat dietary fiber, citrus dietary fiber and pectin liquid in a mass ratio of 1:1-2:3-5.

[0012] By adopting the above technical scheme, oat dietary fiber and citrus dietary fiber are combined, and the porosity and good absorption effect of oat dietary fiber and citrus dietary fiber are utilized to facilitate the adsorption of rice wine into the internal structure of the Rehmannia tablets, and the amount of fiber composite liquid added to the surface of the Rehmannia tablets is limited to ensure that the Rehmannia prepared has a higher processing efficiency.

[0013] By utilizing the good binding effect of pectin liquid on oat dietary fiber and citrus dietary fiber, a binding network is formed on the surface of the Rehmannia slices, preventing the Rehmannia slices from excessively expanding during the heating process, thereby protecting the content of effective ingredients in the Rehmannia slices; even if the effective ingredients in the Rehmannia slices are taken out by rice wine, the oat dietary fiber and citrus dietary fiber can still bind the effective ingredients, thereby further ensuring that the Rehmannia slices have a higher content of effective ingredients.

[0014] Oat dietary fiber and citrus dietary fiber can regulate blood sugar levels, regulate substances such as arabinopolysaccharide and pectin, reduce the body's absorption of sugar, and absorb excess harmful ingredients such as rehmannia root in Rehmannia glutinosa to ensure the quality of Rehmannia glutinosa slices.

[0015] Preferably, the oat dietary fiber is prepared from oat dietary fiber powder and citric acid solution in a mass ratio of 1:0.1-0.2.

[0016] By adopting the above technical scheme, after the oat dietary fiber powder is loaded with citric acid solution, the penetration effect of citric acid is utilized to promote the transformation of effective ingredients in Rehmannia root, thereby improving the medicinal value of Rehmannia root prepared.

[0017] The carboxyl groups in the citric acid solution are convenient for connecting with the pectin solution and the active ingredients containing hydroxyl groups in Rehmannia glutinosa, so that the active ingredients are not easily lost from Rehmannia glutinosa during the processing process, thereby ensuring the medicinal value of Rehmannia glutinosa slices.

[0018] Preferably, the citrus dietary fiber is prepared from citrus dietary fiber powder and taurine solution in a mass ratio of 1:0.05-0.14.

[0019] By adopting the above technical scheme, citrus dietary fiber is loaded with taurine solution. Taurine can alleviate the influence of rehmannia on the mental system, protect the nervous system, and make rehmannia and catalpol in Rehmannia prepared less likely to affect the operation of the nervous system. Taurine can inhibit arrhythmias caused by rehmannia and adrenaline, and maintain a healthy heart level. Citrus dietary fiber is insoluble in water and alcohol, and is not easily affected by rice wine, but has a good penetration effect, so that rice wine can enter the Rehmannia slices, ensuring the processing efficiency of Rehmannia prepared while reducing the loss of effective ingredients in the Rehmannia prepared slices, and can also regulate toxins in the Rehmannia prepared slices to ensure the medicinal value of the Rehmannia prepared slices.

[0020] Preferably, the oat dietary fiber and citrus dietary fiber are sieved through 80-200 mesh.

[0021] By adopting the above technical scheme, the particle sizes of oat dietary fiber and citrus dietary fiber are limited, so that the effective ingredients in the Rehmannia tablets are not easily lost when the Rehmannia tablets are prepared with rice wine.

[0022] Preferably, the pectin solution is prepared from high-fat pectin, fucoidan, white sugar and water in a mass ratio of 1:0.2-0.5:3.5-5.8:25-35.

[0023] By adopting the above technical scheme, high-fat pectin and fucoidan are combined to have a certain flexibility and elasticity, and expand during the processing of Rehmannia slices. The pectin liquid carrying dietary fiber can change with it, and the problem of excessive expansion of Rehmannia slices is not prone to occur during the processing, thereby ensuring the content of effective ingredients in Rehmannia slices.

[0024] Preferably, the hammering treatment is performed by hammering 10-20 times at a height of 20-25 cm from the Rehmannia slices.

[0025] By adopting the above technical scheme, the hammering distance and number are limited, so that the Rehmannia slices are not easily broken into pieces and lose effective ingredients. Under the action of the amino acid polysaccharide complex liquid, the effective ingredients can be further bound and are not easily disintegrated during the hammering process. While ensuring a high content of effective ingredients in the Rehmannia slices, the processing efficiency of the Rehmannia slices can be improved.

[0026] Preferably, the cleaning is 2-4 times of water washing, and the thickness of the slices processed is 5-8 mm.

[0027] By adopting the above technical scheme, impurities are cleaned and removed, and then the thickness of the slices is limited to ensure the processing efficiency. Slices that are too thick will have low processing efficiency, and slices that are too thin will easily cause excessive loss of effective ingredients, thereby ensuring that the Rehmannia glutinosa slices have the advantages of high processing efficiency and high content of effective ingredients.

[0028] Preferably, the sun drying is outdoor drying until the moisture content is less than 12%.

[0029] By adopting the above technical solution, the moisture content is limited after drying, ensuring that the Rehmannia glutinosa slices have a soft texture and a long shelf life.

[0030] In summary, this application has the following beneficial effects: 1. The combination of amino acid polysaccharide complex liquid, hammering and fiber complex liquid not only makes the prepared Rehmannia root slices have the advantage of high processing efficiency, but also reduces the loss of effective ingredients in Rehmannia root slices. At the same time, the surface color of Rehmannia root slices is uniform, the texture is soft and tough, and it is not easy to break, thus ensuring the efficacy and value of Rehmannia root slices.

[0031] 2. Utilize the good binding effect of pectin liquid on oat dietary fiber and citrus dietary fiber to form a binding network on the surface of Rehmannia slices, prevent Rehmannia slices from excessive expansion during the heating process, and thus protect the content of effective ingredients in Rehmannia slices; even if the effective ingredients in Rehmannia slices are taken out by rice wine, oat dietary fiber and citrus dietary fiber can also bind the effective ingredients, thereby further ensuring that the Rehmannia slices have a higher content of effective ingredients.

[0032] 3. The combination of high-fat pectin and fucoidan can have a certain flexibility and elasticity, and the Rehmannia slices will swell during the processing. The pectin liquid carrying dietary fiber can change with it, and protect the Rehmannia slices from excessive expansion during the processing, thereby ensuring the content of effective ingredients in the Rehmannia slices; and ensuring the flexibility of the finished Rehmannia slices, which are not prone to breakage, thereby improving the quality of the finished product. DETAILED DESCRIPTION

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

[0034] The following raw materials are all common commercially available food grade raw materials.

[0035] Preparation example of amino acid polysaccharide complex solution Preparation Example 1: The amino acid polysaccharide complex solution was prepared by the following method: 1 kg of glycine and 3 kg of arabinopolysaccharide were placed in 76 kg of water, stirred at 300 r / min for 30 min, and then 20 kg of food-grade ethanol was added and stirred for 30 min. The glycine was L-glycine and the mass fraction of food-grade ethanol was 99%, to obtain an amino acid-polysaccharide complex liquid.

[0036] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: 1 kg of glycine and 2 kg of arabinopolysaccharide were placed in 77 kg of water, stirred at 300 r / min for 30 min, then 20 kg of food-grade ethanol was added, and stirring was continued for 30 min, wherein the mass fraction of the food-grade ethanol was 99%, to obtain an amino acid-polysaccharide complex liquid.

[0037] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: 1 kg of glycine and 4 kg of arabinopolysaccharide were placed in 75 kg of water, stirred at 300 r / min for 30 min, and then 20 kg of food-grade ethanol was added and stirred for 30 min. The mass fraction of food-grade ethanol was 99%, and an amino acid-polysaccharide complex liquid was obtained.

[0038] Preparation example of fiber composite liquid Preparation Example 4: The fiber composite liquid is prepared by the following method: 0.15 kg of citric acid solution is uniformly sprayed on the surface of 1 kg of oat dietary fiber powder, wherein the citric acid solution is a citric acid aqueous solution with a mass fraction of 5%, and then dried and dispersed until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber; the oat dietary fiber is sieved through a 100-mesh sieve; 0.1 kg of taurine solution is uniformly sprayed on 1 kg of citrus dietary fiber powder, wherein the taurine solution is a 2% by mass taurine aqueous solution, and then dried and dispersed until the citrus dietary fiber powder does not stick to each other and agglomerate to obtain citrus dietary fiber; the citrus dietary fiber is sieved through a 100-mesh sieve; 1 kg high-fat pectin, 4.6 kg white sugar and 30 kg water were mixed and stirred evenly, and the temperature was raised to 85°C and stirred until the high-fat pectin was completely dissolved, and then 0.4 kg fucoidan was added and mixed evenly, and the temperature was lowered to 60°C to obtain pectin solution; 1 kg of oat dietary fiber, 1.5 kg of citrus dietary fiber and 4 kg of pectin solution were mixed and stirred evenly. The adding speed of the oat dietary fiber and citrus dietary fiber was 60 g / min. During the adding process, the pectin solution was continuously stirred at a speed of 120 r / min to obtain a fiber composite solution.

[0039] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: 0.1 kg of citric acid solution is uniformly sprayed on the surface of 1 kg of oat dietary fiber powder, wherein the citric acid solution is a citric acid aqueous solution with a mass fraction of 5%, and then dried and dispersed until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber; the oat dietary fiber is sieved through an 80-mesh sieve; 0.05 kg of taurine solution is uniformly sprayed on 1 kg of citrus dietary fiber powder, wherein the taurine solution is a 2% by mass taurine aqueous solution, and then dried and dispersed until the citrus dietary fiber powder does not stick to each other and agglomerate to obtain citrus dietary fiber; the citrus dietary fiber is sieved through an 80-mesh sieve; 1 kg high-fat pectin, 3.5 kg white sugar and 25 kg water were mixed and stirred evenly, and the temperature was raised to 85°C and stirred until the high-fat pectin was completely dissolved, and then 0.2 kg fucoidan was added and mixed evenly, and the temperature was lowered to 60°C to obtain pectin solution; 1kg of oat dietary fiber, 1kg of citrus dietary fiber and 3kg of pectin solution were mixed and stirred evenly. The adding speed of the oat dietary fiber and citrus dietary fiber was 60g / min. During the adding process, the pectin solution was continuously stirred at a speed of 120r / min to obtain a fiber composite solution.

[0040] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: 0.2 kg of citric acid solution is uniformly sprayed on the surface of 1 kg of oat dietary fiber powder, wherein the citric acid solution is a citric acid aqueous solution with a mass fraction of 5%, and then dried and dispersed until the oat dietary fiber powder does not stick to each other and agglomerate, to obtain oat dietary fiber; the oat dietary fiber is sieved through a 150-mesh sieve; 0.14 kg of taurine solution is uniformly sprayed on 1 kg of citrus dietary fiber powder, wherein the taurine solution is a 2% by mass taurine aqueous solution, and then dried and dispersed until the citrus dietary fiber powder does not stick to each other and agglomerate to obtain citrus dietary fiber; the citrus dietary fiber is sieved through a 150-mesh sieve; 1 kg high-fat pectin, 5.8 kg white sugar and 35 kg water were mixed and stirred evenly, and the temperature was raised to 85°C and stirred until the high-fat pectin was completely dissolved, and then 0.5 kg fucoidan was added and mixed evenly, and the temperature was lowered to 60°C to obtain pectin solution; 1kg of oat dietary fiber, 2kg of citrus dietary fiber and 5kg of pectin solution were mixed and stirred evenly. The adding speed of the oat dietary fiber and citrus dietary fiber was 60g / min. During the adding process, the pectin solution was continuously stirred at a speed of 120r / min to obtain a fiber composite solution. Example

[0041] Embodiment 1: A processing technology of Radix Rehmanniae Preparata decoction pieces: S1, washing the raw Rehmannia root with water for 3 times, wiping off the water, and then slicing the root with an average thickness of 5 mm to obtain Rehmannia root slices; S2, evenly spraying the amino acid polysaccharide complex liquid prepared in Preparation Example 1 on the surface of the Rehmannia tablet, 16 mL of the amino acid polysaccharide complex liquid per kilogram of the Rehmannia tablet surface, and then air-drying at room temperature, and then hammering, the hammering height is 20 cm from the Rehmannia tablet, the number of hammering is 15 times, and the hammering force is the same each time, and finally evenly adding the fiber composite liquid prepared in Preparation Example 4, 25 mL of the fiber composite liquid per kilogram of the Rehmannia tablet surface, and air-drying at room temperature to obtain pretreated Rehmannia; S3. Add 1 kg of pretreated Rehmannia root to 30 kg of rice wine, and heat and extract at 60° C. for 8 h, during which time the rice wine is continuously added to 30 kg, and then filter to remove the liquid to obtain semi-finished Rehmannia root slices. The semi-finished Rehmannia root slices are placed outdoors for air drying and dried in the sun until the moisture content is less than 12%, to obtain Rehmannia root slices.

[0042] Embodiment 2: This embodiment differs from Embodiment 1 in that: S1, washing the raw Rehmannia root twice, wiping off the water, and then slicing the slices, the average thickness of the slices being 5 mm, to obtain Rehmannia root slices; S2, evenly spraying the amino acid polysaccharide complex liquid prepared in Preparation Example 2 on the surface of the Rehmannia tablet, 10 mL of the amino acid polysaccharide complex liquid per kilogram of the Rehmannia tablet surface, and then air-drying at room temperature, and then hammering, the hammering height is 25 cm from the Rehmannia tablet, the number of hammering is 10 times, and the hammering intensity is the same, and finally evenly adding the fiber composite liquid prepared in Preparation Example 5, 20 mL of the fiber composite liquid per kilogram of the Rehmannia tablet surface, and air-drying at room temperature to obtain pretreated Rehmannia; S3. Add 1 kg of pretreated Rehmannia root to 20 kg of yellow rice wine, and heat and extract at 55° C. for 10 hours, during which time the yellow rice wine is continuously added to 20 kg, and then filter to remove the liquid to obtain semi-finished Rehmannia root slices. The semi-finished Rehmannia root slices are placed outdoors for air drying and dried in the sun until the moisture content is less than 12%, to obtain cooked Rehmannia root slices.

[0043] Embodiment 3: This embodiment differs from Embodiment 1 in that: S1, washing the raw Rehmannia root with water for 4 times, wiping off the water, and then slicing the root, the average thickness of the slices being 8 mm, to obtain Rehmannia root slices; S2, evenly spraying the amino acid polysaccharide complex liquid prepared in Preparation Example 3 on the surface of the Rehmannia tablet, 20 mL of the amino acid polysaccharide complex liquid per kilogram of the Rehmannia tablet surface, and then air-drying at room temperature, and then hammering, the hammering height is 20 cm from the Rehmannia tablet, the number of hammering is 20 times, and the hammering intensity is the same, and finally evenly adding the fiber composite liquid prepared in Preparation Example 6, 30 mL of the fiber composite liquid per kilogram of the Rehmannia tablet surface, and air-drying at room temperature to obtain pretreated Rehmannia; S3. Add 1 kg of pretreated Rehmannia root to 40 kg of yellow rice wine, and heat and extract at 62° C. for 6 h, during which time the yellow rice wine is continuously added to 40 kg, and then filter to remove the liquid to obtain semi-finished Rehmannia root slices. The semi-finished Rehmannia root slices are placed outdoors for air drying and dried in the sun until the moisture content is less than 12%, to obtain cooked Rehmannia root slices.

[0044] Embodiment 4: This embodiment differs from Embodiment 1 in that: The oat dietary fiber in the fiber complex solution was not loaded with citric acid solution, and the citrus dietary fiber was not loaded with taurine solution.

[0045] Embodiment 5: This embodiment differs from Embodiment 1 in that: The pectin solution in the fiber composite solution is replaced by an equal mass of sodium carboxymethyl cellulose solution.

[0046] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: S1, washing the raw Rehmannia root with water for 3 times, wiping off the water, and then slicing the root with an average thickness of 5 mm to obtain Rehmannia root slices; S2. Add 1 kg of Rehmannia slices to 30 kg of rice wine, heat and extract at 60° C. for 8 hours, continuously add rice wine to 30 kg, and then filter to remove the liquid to obtain semi-finished Rehmannia slices. The semi-finished Rehmannia slices are placed outdoors for air drying and dried in the sun until the moisture content is less than 12% to obtain Rehmannia slices.

[0047] Comparative Example 2: The difference between this comparative example and Example 1 is that: S1, washing the raw Rehmannia root with water for 3 times, wiping off the water, and then slicing the root with an average thickness of 5 mm to obtain Rehmannia root slices; S2. Add 1 kg of Rehmannia slices to 30 kg of rice wine, heat and extract at 80° C. for 24 hours, continuously add rice wine to 30 kg, and then filter to remove the liquid to obtain semi-finished Rehmannia slices. The semi-finished Rehmannia slices are placed outdoors for air drying and dried in the sun until the moisture content is less than 12% to obtain Rehmannia slices.

[0048] Comparative Example 3: The difference between this comparative example and Example 1 is that: No amino acid-polysaccharide complex solution was added to S2.

[0049] Comparative Example 4: The difference between this comparative example and Example 1 is that: No hammering was performed in S2.

[0050] Comparative Example 5: The difference between this comparative example and Example 1 is that: No fiber composite liquid was added to S2.

[0051] Performance testing 1. Processing efficiency test Prepare Rehmannia glutinosa slices by the methods of Examples 1-4 and Comparative Examples 1-6, respectively, detect the rehmannia saponin content in the Rehmannia glutinosa slices by high performance liquid chromatography, and record the data.

[0052] 2. Surface detection The methods of Examples 1-3, 5 and Comparative Examples 2 and 5 were used to prepare Rehmannia glutinosa slices, respectively. The appearance characteristics of the Rehmannia glutinosa slices were observed and scored. The scoring criteria were as follows: soft texture, toughness, not easy to break, uniform color 10 points → dry texture, severe breakage, large color change gradient 1 point.

[0053] 3. Detection of active ingredient content The methods of Examples 1-4 and Comparative Examples 1-6 were respectively used to prepare Rehmannia glutinosa slices, and the content of catalpol in the Rehmannia glutinosa slices was detected by reference to high performance liquid chromatography, and the data were recorded.

[0054] Table 1 Performance test table (“ / ” in the table means that the corresponding embodiment or comparative example did not test the item, so there is no data) project Rehmannia saponin content / % Score / points Catalpol content / % Example 1 0.1165 10 0.3478 Example 2 0.1102 9 0.3245 Example 3 0.1178 10 0.3561 Example 4 0.0853 / 0.2936 Example 5 / 8 / Comparative Example 1 0.0586 / 0.1657 Comparative Example 2 0.0369 4 0.1123 Comparative Example 3 0.0714 / 0.2230 Comparative Example 4 0.0601 / 0.1814 Comparative Example 5 0.0659 6 0.2068 It can be seen from Examples 1-3 and Table 1 that the prepared Rehmannia root slices have higher contents of rehmannia saponins and catalpol, indicating that they still have higher contents of effective substances at lower temperatures and shorter times, and the processing effect is higher, and the content of effective ingredients is higher, indicating that less effective ingredients are lost during the processing of the Rehmannia root slices, thereby ensuring the medicinal value of the Rehmannia root slices. At the same time, the Rehmannia root slices have a soft and tough texture, and are not prone to problems such as broken residues, thereby ensuring that the Rehmannia root slices have better quality.

[0055] Combining Example 1 and Examples 4-5 and Table 1, it can be seen that the oat dietary fiber in the fiber composite liquid of Example 4 is not loaded with citric acid solution, and the citrus dietary fiber is not loaded with taurine solution. Compared with Example 1, the rehmannia saponin content and catalpol content of the Rehmannia glutinosa slices prepared in Example 4 are lower than those in Example 1; this indicates that the presence of citric acid solution and taurine solution can promote the processing of Rehmannia glutinosa slices with rice wine, thereby ensuring the processing efficiency and increasing the content of effective ingredients.

[0056] In Example 5, the pectin solution was replaced with an equal mass of sodium carboxymethyl cellulose solution in the fiber composite liquid. Compared with Example 1, the texture score of the Rehmannia glutinosa slices prepared in Example 5 was lower than that in Example 1; this indicates that sodium carboxymethyl cellulose is hard and brittle after film-forming, while high-fat pectin has good flexibility after film-forming, which can protect the softness and toughness of the Rehmannia glutinosa slices and ensure that the Rehmannia glutinosa slices have good quality.

[0057] Combining Example 1 and Comparative Examples 1-6 and Table 1, it can be seen that the prepared Rehmannia slices in Comparative Example 1 have not been treated with amino acid polysaccharide complex liquid, hammering, or fiber complex liquid. Compared with Example 1, the prepared Rehmannia slices prepared in Comparative Example 1 have lower rehmannia saponin content and catalpol content than those in Example 1; this indicates that the amino acid polysaccharide complex liquid, hammering, and fiber complex liquid treatments change the internal structure of the Rehmannia slices and attract rice wine to disperse inside the Rehmannia slices, thereby improving the processing efficiency. Finally, the binding effect of the cellulose complex liquid is combined to ensure that the effective ingredients are not easily lost during the processing process.

[0058] During the processing of Comparative Example 2, the Rehmannia glutinosa slices were not treated with amino acid polysaccharide complex liquid, hammering, and fiber complex liquid, and the processing temperature was relatively high and the processing time was relatively long. Compared with Example 1, the rehmannia saponin content and catalpol content of the Rehmannia glutinosa slices prepared in Comparative Example 2 were lower than those in Example 1, and the scores were lower than those in Example 1, indicating that long-term processing under high temperature conditions increased the loss of effective ingredients, thereby affecting the medicinal value of the Rehmannia glutinosa slices.

[0059] In Comparative Example 3S2, no amino acid polysaccharide complex liquid was added, and in Comparative Example 4S2, no hammering treatment was performed. Compared with Example 1, the rehmannia saponin content and catalpol content of the prepared Rehmannia slices in Comparative Examples 3 and 4 were lower than those in Example 1, and the scores were lower than those in Example 1; this indicates that the addition of the amino acid polysaccharide complex liquid and the hammering treatment facilitate the entry of amino acids and polysaccharides into the internal structure of the Rehmannia slices, and the bound effective ingredients are not easily lost during the processing process, and glycine and arabinopolysaccharide facilitate the attraction of rice wine to various positions inside the Rehmannia product for uniform dispersion, thereby improving the processing effect while ensuring the content of effective ingredients.

[0060] No fiber composite liquid was added to Comparative Example 5S2. Compared with Example 1, the rehmannia saponin content and catalpol content of the Rehmannia glutinosa slices prepared in Comparative Example 5 were lower than those in Example 1, and the scores were lower than those in Example 1. This indicates that the adhesion of the fiber composite liquid on the surface of the Rehmannia slices can restrain the expansion effect of the Rehmannia slices during the processing of the Rehmannia slices, and try to avoid excessive expansion that affects the quality and shape of the finished product. It can also restrain the load of the effective ingredients in the Rehmannia glutinosa slices, ensuring that the Rehmannia glutinosa slices have a high content of effective ingredients.

[0061] This specific embodiment 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 modifications to the present embodiment without any creative contribution 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 processing process for Rehmannia glutinosa slices, characterized in that: The steps include: S1. Washing and slicing raw Rehmannia root to obtain Rehmannia root slices; S2, evenly spraying the amino acid polysaccharide complex liquid on the surface of the Rehmannia tablet, 10-20 mL of the amino acid polysaccharide complex liquid per kilogram of the Rehmannia tablet surface, then air-drying at room temperature, and then hammering, and finally evenly adding the fiber complex liquid, 20-30 mL of the fiber complex liquid per kilogram of the Rehmannia tablet surface, and air-drying at room temperature to obtain pretreated Rehmannia; S3. Add the pretreated Rehmannia root to yellow wine at a mass ratio of 1:20-40, heat the mixture at 55-62°C for 6-10h, filter to remove the liquid, and dry in the sun to obtain Rehmannia root slices.

2. The processing technology of the prepared Rehmannia root slices according to claim 1, characterized in that: The amino acid polysaccharide complex liquid is prepared from glycine, arabinopolysaccharide, water and food-grade ethanol in a mass ratio of 1:2-4:75-77:

20.

3. The processing technology of the prepared Rehmannia root slices according to claim 1, characterized in that: The fiber composite liquid is prepared from oat dietary fiber, citrus dietary fiber and pectin liquid in a mass ratio of 1:1-2:3-5.

4. The processing process of the prepared Rehmannia root slices according to claim 3, characterized in that: The oat dietary fiber is prepared from oat dietary fiber powder and citric acid solution in a mass ratio of 1:0.1-0.

2.

5. The processing process of the prepared Rehmannia root slices according to claim 3, characterized in that: The citrus dietary fiber is prepared from citrus dietary fiber powder and taurine solution in a mass ratio of 1:0.05-0.

14.

6. The processing technology of the prepared Rehmannia root slices according to claim 3, characterized in that: The oat dietary fiber and citrus dietary fiber are passed through a sieve with 80-150 meshes.

7. The processing process of the prepared Rehmannia root slices according to claim 3, characterized in that: The pectin liquid is prepared from high-fat pectin, fucoidan, white sugar and water in a mass ratio of 1:0.2-0.5:3.5-5.8:25-35.

8. The processing process of the prepared Rehmannia root slices according to claim 1, characterized in that: The hammering treatment is performed by hammering the Rehmannia root slices 10-20 times at a height of 20-25 cm.

9. The processing process of the prepared Rehmannia root slices according to claim 1, characterized in that: The cleaning is performed by washing with water for 2-4 times, and the thickness of the slices processed is 5-8 mm.

10. The processing process of the prepared Rehmannia root slices according to claim 1, characterized in that: The sun drying is outdoor sun drying until the moisture content is less than 12%.