Method for processing radix paeoniae alba through wine moistening and bran stir-frying process

Abstract

The invention relates to the technical field of traditional Chinese medicine processing, in particular to a method for processing radix paeoniae alba through a wine moistening and bran frying process. The method comprises the following steps: T1, selecting a radix paeoniae alba medicinal material, removing impurities, cleaning and airing; t2, mixing yellow wine accounting for 14-18% of the mass of the radix paeoniae alba and honey accounting for 3-6% of the mass of the radix paeoniae alba to obtain a mixed solution, spraying the mixed solution on the radix paeoniae alba, uniformly stirring, moistening in a closed environment for 2-5 hours, taking out and airing; t3, weighing 20-25% of wheat bran and 0.5-1.5% of rice hull ash according to the mass of the radix paeoniae alba, putting the weighed wheat bran and rice hull ash into a herbal medicine roaster, pre-frying the wheat bran to be yellowish at 160-180 DEG C, adding the radix paeoniae alba aired in the step T2, uniformly mixing, heating to 200-230 DEG C, and frying for 3-5 minutes; and T4, taking out, cooling, screening out wheat bran and rice hull ash, and packaging to finish processing. By optimizing the processes of moistening with wine and stir-frying with bran, the adhesion problem of the decoction pieces is solved, the smell of the decoction pieces is improved, the medicinal components of the radix paeoniae alba are protected, and the processed radix paeoniae alba decoction pieces are stable in medicinal effect, milder in medicinal property, more remarkable in medicinal effect, easier to accept in smell and more excellent in quality.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicine processing, and in particular to a method for processing white peony root through a wine-moistened bran-fried process. Background Art

[0002] As a traditional Chinese medicinal material, the traditional processing method of white peony root has problems such as uneven heating, insufficient adjustment of medicinal properties, and poor smell, which affect the efficacy of white peony root. Therefore, it is of great practical significance to develop a new processing technology to improve the efficacy and stability of white peony root.

[0003] In the prior art, some solid and liquid excipients are often used in the preparation of Chinese medicine. For example, the method of co-frying with solid excipients is often used to prepare Chinese medicine slices. The thermal conductivity of solid excipients can make the heat of medicinal materials more uniform during frying, and can also absorb substances such as oils and fats precipitated during the frying process of medicinal materials. In addition, by observing the color changes of solid excipients during the frying process, it can help to judge the degree of preparation of medicinal materials. As for liquid excipients, the method of soaking and decocting Chinese medicinal materials is often used for preparation. This method helps the smell and substances of liquid excipients to penetrate into the prepared medicinal materials and play a role. The "solid-liquid excipient" co-processing method utilizes the effects of liquid excipients such as odor correction, synergistic and toxicity reduction, and at the same time utilizes the functions of solid excipients such as mildew prevention and antiseptic, and mitigation of medicinal properties, comprehensively adjusting the shortcomings of single excipient preparation, following the overall view of Chinese medicine, and making the whole process of drug preparation flexible and controllable. The co-preparation of "solid and liquid excipients" can enhance the clinical efficacy of drugs, alleviate drug bias, maximize the therapeutic potential of processed products on diseases and reduce adverse reactions, increase the scope of application of drugs, facilitate clinical application and storage and transportation, and it plays an important role and significance in the processing technology and clinical application.

[0004] For example, Chinese patent application CN105232656A discloses a method for preparing white peony root slices with wine bran, which is a typical solid-liquid auxiliary material preparation method, and the method comprises: slicing the dried root of white peony root and placing it in a soaking tank; weighing 1.0-1.5 times 15% rice wine, placing it in a sprayer, and spraying the rice wine evenly on the white peony slices while stirring until the surface is moistened; after soaking for 1.5-3h, turning it over, and then spraying an appropriate amount of rice wine, soaking, and turning it over from time to time, adding rice wine until the white peony slices are completely moistened and there is no rice wine residue at the bottom of the container; taking it out and drying it naturally; fully mixing the white peony slices with 15% wheat bran, placing it in an oven, and baking it at 150-200℃ for 10-15min; taking it out, sieving out the wheat bran, and letting it cool naturally to obtain the white peony slices. However, after the above method uses rice wine to moisten the white peony root slices, the slices are prone to adhesion, resulting in uneven mixing and uneven heating of some slices with wheat bran during the subsequent frying process, resulting in poor frying effect; in addition, wheat bran has average thermal conductivity, and there is a risk of low local heating and local overheating and carbonization. These problems have affected the processing quality and efficacy of white peony root. Summary of the invention

[0005] 1. Technical issues to be resolved: In view of the above-mentioned shortcomings of the prior art, the present invention provides a method for preparing white peony root by the process of wine-moistening and bran-frying. By optimizing the wine-moistening and bran-frying processes, the moisturizing effect of white peony root is increased, the problem of adhesion of medicinal pieces is effectively solved, and the smell of the medicinal pieces is improved, the heating process of bran-frying is made more uniform, and the medicinal ingredients of white peony root are protected, so that the medicinal effect of the processed white peony root medicinal pieces is stable, the medicinal properties are milder, the medicinal effect is more significant, the smell is more acceptable, and the quality is better.

[0006] (II) Technical solution: The present invention provides a method for preparing white peony root by using a wine-moistened bran-fried process, which comprises: T1. Preparation: Select white peony root, remove impurities, wash and dry; T2, wine moistening: Mix 14-18% yellow wine by weight of white peony root and 3-6% honey to obtain a mixed solution, spray the mixed solution on the white peony root, mix evenly, moisten in a closed environment for 2-5 hours, and take out to dry; T3, bran frying: weigh 20-25% of wheat bran and 0.5-1.5% of rice husk ash according to the mass of white peony root, put them into a frying machine, pre-fry the wheat bran at 160-180℃ until it turns slightly yellow, add the dried white peony root prepared in T2, mix well, heat to 180-230℃ and fry for 3-5min; T4. Cooling: Take out and let cool, sieve out wheat bran and rice husk ash, and package. The preparation is completed and the wine bran and white peony root slices are obtained.

[0007] According to a preferred embodiment of the present invention, in T2, 16% yellow wine containing white peony root and 5% honey are mixed to obtain a mixed solution, the mixed solution is sprayed on the white peony root, mixed evenly, and then kept in a closed environment for 4 hours.

[0008] According to a preferred embodiment of the present invention, in T2, the enclosed environment is a closed medicine lubricating box, and the closed medicine lubricating box maintains a relative humidity of 80% and a temperature of 25°C.

[0009] According to a preferred embodiment of the present invention, in T3, 20% wheat bran and 1% rice husk ash are weighed according to the mass of white peony root, mixed and put into a medicine frying machine and pre-fried at 160°C for 2 minutes, the wheat bran is pre-fried until slightly yellow, and the white peony root is added and mixed and fried.

[0010] According to a preferred embodiment of the present invention, in T3, the particle size of rice husk ash is 50-100 μm, and the particle size of wheat bran is 200-500 μm. According to a preferred embodiment of the present invention, in T3, the frying is performed at 230° C. for 1-1.5 min, and then the temperature is lowered to 180° C. and frying is performed for 2-3.5 min.

[0011] According to a preferred embodiment of the present invention, in T3, during the frying process, an infrared thermometer is used to provide real-time feedback on the surface temperature of the slices to avoid local overheating and carbonization.

[0012] According to a preferred embodiment of the present invention, in T4, white peony root, wheat bran and rice husk ash are taken out, flattened, and cooled with cold air at 20-25°C at a speed of 0.4-0.6 m / s, and the cooling time is 8-15 min.

[0013] According to a preferred embodiment of the present invention, in T4, a vibrating screening machine with an aperture of 3 mm is used for automatic screening to remove the wheat bran and rice husk ash. The wheat bran is recycled (reused after screening) to reduce the cost of auxiliary materials.

[0014] In a second aspect, the present invention provides a wine bran and white peony root slice, which is prepared by the method of any of the above embodiments.

[0015] (III) Beneficial effects: The white peony root processing method of the present invention uses a mixture of 3-6% honey and rice wine to replace the rice wine, which can enhance the moisturizing effect of the white peony root, and absorbs free water in the rice wine through honey, reduces water activity, improves the adhesion of white peony root slices, and improves the heating uniformity during the frying process; in the frying process, by adding about 1% of rice husk ash, the thermal conductivity uniformity is enhanced, the heat is promoted to be evenly diffused from the wall of the medicine frying machine to the medicine slices, and the risk of local overheating and carbonization is reduced. At the same time, a nano-level protective film is formed on the surface of the medicine slices with the help of rice husk ash, the mechanical strength is improved, and the breakage rate of the medicine slices is reduced.

[0016] The present invention adopts yellow wine and honey to synergistically moisten the medicinal material, which can further correct the coolness of the medicinal material and the smell and taste of the medicinal material after processing (increasing the moistness and sweet taste), so that patients can better accept its taste and it is more suitable for clinical application. The use of wheat bran and a small amount of rice husk ash for frying can make the white peony root heated more evenly, improve the uniformity of temperature, avoid local overheating and cause the loss of effective ingredients, and maintain the integrity of the shape of the medicinal piece, and reduce the breakage rate. At the same time, by observing the state of the wheat bran, the degree of processing can be intuitively understood, which is convenient for controlling the frying quality. The processing process of the present invention is simple to operate, easy to control, suitable for large-scale production, and makes the white peony root effect stable and the quality better.

[0017] Furthermore, a closed medicine-moistening box is used to reduce the volatilization of rice wine, improve the moistening effect, and ensure uniform penetration of rice wine; the wheat bran is first pre-fried to a slightly yellow color to improve the ability of wheat bran to absorb impurities. Furthermore, during the frying process, fry at 230℃ for 1-1.5min, then cool to 180℃ and fry for 2-3.5min. This short-term high-temperature frying quickly stimulates the caramel aroma of wheat bran, and the later cooling can protect paeoniflorin; short-term high temperature causes the water in honey to evaporate quickly, and the sugar components undergo caramelization reaction to form a non-sticky solid film (similar to sugar coating), which not only retains the moisturizing effect but also avoids adhesion. Furthermore, during the cooling process, cold air at 20-25℃ is used for cooling, which can quickly complete the cooling in 10 minutes and take away the water vapor to prevent moisture resurgence. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 These are appearance pictures of the wine bran and white peony root slices a prepared in Example 1 and the wine bran and white peony root slices b prepared in Comparative Example 1.

[0019] Figure 2 The electronic nose was used to detect and compare the differences in volatile components in the raw white peony root, the white peony root slices prepared with wine bran in Example 1, and the white peony root slices prepared with wine in Comparative Example 1. DETAILED DESCRIPTION

[0020] In order to better explain the present invention and facilitate understanding, the present invention is described in detail below through specific implementation modes in conjunction with the accompanying drawings.

[0021] The present invention provides a method for preparing white peony root by using a wine-moistened bran-fried process, so as to solve the problems existing in the traditional technology and make the medicinal property of white peony root more mild, the medicinal effect more significant, and the smell more acceptable. The method comprises the following steps: T1. Preparation: Select high-quality white peony root, remove impurities, wash under running water, and dry.

[0022] T2, wine moistening: Mix 14-18% yellow wine with 3-6% honey to obtain a mixture, spray the mixture on the white peony, mix evenly, moisten in a closed environment for 2-5 hours, take out and dry. Add 5% honey to cooperate with yellow wine to enhance the moisturizing effect and improve the adhesion problem of the slices during the frying stage.

[0023] The principle of honey improving the adhesion of slices: honey has strong hygroscopicity. During the moistening stage, honey absorbs the free water in the rice wine, effectively reducing the free water content and water activity on the surface of the slices, thereby reducing the adhesion of slices caused by excessive water; honey can help the rice wine adhere to the surface of the slices and promote the effective penetration of the rice wine. The adhesion caused by moisture will prevent air from entering between the slices, and it is often difficult to separate the overlapping and adhered slices by stirring; after honey reduces the water activity, it can reduce the adhesion caused by moisture, and its viscosity can increase the adhesion of rice wine on the white peony slices and the penetration effect of rice wine.

[0024] In the subsequent frying stage, short-term high-temperature frying causes the water in the honey to evaporate quickly, and the sugar components undergo a caramelization reaction to form a non-sticky solid film (similar to sugar coating), which not only retains the moisturizing effect but also prevents the slices from sticking together. The weak acidity of rice wine (pH3.5-4.5) and the acidity of honey (pH3.9) work synergistically to moderately denature the surface protein of the slices, forming a slightly rough surface and further inhibiting adhesion. More than 6% of honey will lead to an increase in the dominant effect of viscosity, which is unfavorable; less than 3% will not effectively cooperate with rice wine to moisturize. According to experiments, 5% honey + 16% rice wine has the lowest adhesion rate and the highest retention rate of peony glycosides.

[0025] Preferably, the steaming is carried out in a closed environment, for example, a closed steaming box (humidity 80%, temperature 25°C) can be used to reduce the volatilization of rice wine, and steaming is carried out for 4 hours to ensure uniform penetration of the ingredients.

[0026] T3. Stir-fry with bran: weigh 20-25% of wheat bran and 0.5-1.5% of rice husk ash according to the mass of white peony root. Put the wheat bran and rice husk ash into a stir-frying machine and pre-fry the wheat bran at 160-180℃ until it turns slightly yellow or smokes. Add the white peony root moistened with wine into the stir-frying machine, mix well, and heat to 180-230℃ and stir-fry for 3-5 minutes.

[0027] Preferably, the frying is carried out in two stages. First, fry at an initial high temperature of 230°C for 1-1.5 minutes to quickly stimulate the aroma of wheat bran, and then cool to 180°C for 2-3.5 minutes to protect paeoniflorin. An infrared thermometer can be introduced into the frying machine to provide real-time feedback on the surface temperature of the slices. When the slices are partially overheated, the turning speed is immediately increased and the heater is controlled to lower the temperature to avoid local overheating and carbonization.

[0028] Mixing 0.5-1.5% rice husk ash during the frying process can achieve uniform heat distribution and reduce the breakage rate of white peony root slices by optimizing the heat conduction path, buffering mechanical shock and regulating the micro-environment. Its working principle is as follows: rice husk ash contains more than 90% amorphous silica and has a honeycomb porous structure. During the frying process, these pores form microscopic heat flow channels, which promote the uniform diffusion of heat from the wall of the frying machine to the slices. The porous structure absorbs the internal stress generated by the thermal expansion of the slices and reduces the probability of cracking. The porous structure can also absorb the smoke particles produced by the burning of wheat bran, reducing the risk of local overheating and carbonization. The thermal conductivity of rice husk ash is more than twice that of pure wheat bran. After mixing, the overall thermal conductivity efficiency is improved. The specific heat capacity of rice husk ash is low, which can quickly conduct heat and avoid local high temperature retention and carbonization of slices. The hygroscopicity of rice husk ash can absorb the moisture of rice wine volatilized during frying, prevent the slices from softening and sticking, and reduce breakage. Rice husk ash has a smaller particle size (50-100μm), which can form a gradient gradation with wheat bran (200-500μm), fill the gaps in the wheat bran, and fit tightly to the two sides of the slices (increasing the density of the slice-medium contact points, reducing the single-point pressure and reducing the breakage rate), reducing the direct friction between the slices and the frying medium, and reducing the mechanical damage when the slices are turned over. The fine rice husk ash is easily adsorbed on the surface of the slices to form a nano-scale protective film, which improves the mechanical strength. The experiment showed that under the same conditions, the breakage rate of the group without rice husk ash was more than 8.7%, and the group with 1% added was reduced to about 2.5%. After mixing with rice husk ash, the standard deviation of the temperature in the frying machine dropped from ±15℃ to ±5℃, and the uniformity of temperature was significantly improved. Rice husk ash is low in cost, recyclable, and environmentally friendly.

[0029] Preferably, the optimal bran frying conditions are: weigh 20% wheat bran and 1% rice husk ash according to the mass of white peony root, put the wheat bran and rice husk ash into a frying machine, pre-fry the wheat bran at 160°C for 2 minutes, add the white peony root moistened with wine into the frying machine, mix evenly, fry at 230°C for 1 minute, then cool to 180°C and fry for 3 minutes, and take out.

[0030] T4. Cooling: Let it cool, sieve out the wheat bran and rice husk ash, seal and package, and obtain the wine bran and white peony root slices.

[0031] In order to reduce the moisture absorption problem during the cooling process, the present invention takes out the fried white peony root, spreads it in a continuous processing channel with negative pressure air cooling, and uses cold air at 20-25°C and a speed of 0.4-0.6m / s to cool it for 8-15min, so as to achieve the purpose of rapid and moisture-proof cooling. After cooling, a vibration screening machine with an aperture of 3mm is used for automatic screening to remove wheat bran and rice husk ash (which can be recycled to reduce the cost of auxiliary materials), and obtains wine bran white peony root slices, which are packaged in sealed bags for standby or sale.

[0032] In a preferred embodiment of the present invention, for every 100 kg of white peony root, 16 kg of rice wine, 5 kg of honey, 20 kg of wheat bran and 1 kg of rice husk ash are used.

[0033] The scheme of the present invention is described below in conjunction with the preferred embodiments and comparative examples of the present invention. Unless otherwise specified, % refers to mass percentage.

[0034] Example 1 This embodiment provides a method for preparing white peony root by stir-frying with bran and wine, comprising the following steps: T1. Material preparation: Select high-quality white peony root, remove impurities, wash with running water, dry, and weigh 1 kg.

[0035] T2. Wine moistening: Take 0.16kg of rice wine and 0.05kg of honey and mix them evenly to get a mixed solution. Spray the mixed solution on the white peony root and mix evenly. Place it in a closed medicine moistening box (humidity 80%, temperature 25℃) for 4 hours, take it out and dry it.

[0036] T3. Stir-frying with bran: weigh 0.2kg of wheat bran (particle size 200-500μm) and 0.01kg of rice husk ash (particle size 50-100μm), mix them and put them into a stir-frying machine, pre-fry them at 160℃ for 2min until the wheat bran turns slightly yellow, add the white peony root soaked in wine into the stir-frying machine, stir-fry at 220℃ for 4min, and then take it out.

[0037] T4. Cooling: After taking out the white peony root, spread it out and cool it naturally to room temperature. The cooled white peony root is automatically sieved using a vibrating sieving machine with an aperture of 3 mm to remove the wheat bran and rice husk ash to obtain the processed white peony root product, which is packaged and sealed in sealed bags for storage.

[0038] Comparative Example 1 This comparative example provides a wine-soaked white peony slice, and the preparation method is as follows: select dried white peony root, remove impurities and non-medicinal parts, wash and soak, and cut into 2-4mm thick slices. According to the mass ratio of white peony slices: yellow wine = 100:10, spray or stir the yellow wine evenly on the surface of the white peony slices, and let it soak for 4 hours until the wine is completely absorbed. Place the soaked white peony slices in a frying pot, stir-fry at 120°C over a low heat until the surface is slightly yellow or dark yellow, and emits a slight burnt smell, and keep turning to prevent burning.

[0039] Figure 1The appearance pictures of the wine bran and white peony slices a prepared in Example 1 and the wine bran and white peony slices b prepared in Comparative Example 1 are as follows: the wine bran and white peony slices a in Example 1 are quasi-circular slices, with a light yellowish and smooth surface, a white or slightly brownish red cut surface, obvious cambium rings, and slightly raised veins arranged radially. The odor is slight, and the taste is slightly bitter and sour. It is brittle, easy to break, and has a slight wine aroma. The wine bran and white peony slices b prepared in Comparative Example 1 are dark brown and burnt, and the area of ​​each slice is significantly smaller, with raised or arched edges and obvious shrinkage.

[0040] Weigh 2.0g of each of the three sample powders (passed through a No. 3 sieve) of raw white peony root (unprocessed medicinal material), white peony root slices b processed in comparative example 1, and white peony root slices a processed in wine bran in example 1, respectively, and place them in a 40mL electronic nose sample bottle, let it stand, so that the headspace bottle is filled with sample gas, and detect it with an electronic nose at room temperature. The cleaning time is 180s, the air intake speed is 0.6L / min, the detection time is 120s, and the injection volume is 10mL, and the parallel determination is repeated 3 times. Figure 2 In order to use electronic nose to detect and compare the differences in volatile components in the white peony slices with different processing techniques, S1 to S14 represent the fourteen gas sensor arrays corresponding to the electronic nose, S1 sensor corresponds to aromatic compounds, S2 sensor corresponds to nitrogen oxides and low molecular weight amines, S3 sensor corresponds to sulfides, S4 sensor corresponds to organic acid esters and terpenes, S5 sensor corresponds to terpenes and esters, S6 sensor corresponds to sterols and triterpenes, S7 sensor corresponds to oxygen-containing derivatives of aliphatic hydrocarbons, S8 sensor corresponds to amines, S9 sensor corresponds to hydrogen, S10 sensor corresponds to furans, S11 sensor corresponds to volatile organic compounds, S12 sensor corresponds to sulfides, S13 sensor corresponds to ethylene, S14 sensor corresponds to lactones and pyrazines. Figure 2 It can be seen that the response values ​​of the wine-moistened bran-fried white peony slices are significantly lower than those of other processed varieties in several sensors such as S2, S5, S6, S9, and S11. This shows that the nitrogen oxides, low molecular amines, terpenes, esters, sterols, triterpenes, hydrogen, and volatile organic compounds in the wine-moistened bran-fried white peony slices are reduced. Among them, nitrogen oxides and low molecular amines have a pungent smell, which makes it difficult for patients to accept when taking them. After being wine-moistened bran-fried, they have a good taste and odor correction effect.

[0041] Example 2 This embodiment provides a method for preparing white peony root by using a wine-moistened bran-fried process, wherein the weight of the yellow wine is changed to 0.14 kg, and the weight of the honey is 0.06 kg. Other conditions and steps are the same as those in embodiment 1.

[0042] Example 3 This embodiment provides a method for preparing white peony root by using a wine-moistened bran-fried process, wherein the weight of the yellow wine is changed to 0.18 kg, and the weight of the honey is 0.03 kg. Other conditions and steps are the same as those in embodiment 1.

[0043] Example 4 This embodiment provides a method for preparing white peony root by stir-frying bran with wine, wherein the mass of wheat bran is changed to 0.25 kg and the mass of rice husk is changed to 0.015 kg. Other conditions and steps are the same as those in embodiment 1.

[0044] Example 5 This embodiment provides a method for preparing white peony root by using a wine-soaked bran stir-frying process, wherein the mass of wheat bran is changed to 0.20 kg and the mass of rice husk is changed to 0.05 kg. Other conditions and steps are the same as those in Example 1.

[0045] Example 6 In this embodiment, the bran frying process of T3 in Example 1 is divided into two stages of frying, and the specific operation is: 0.2 kg of wheat bran (particle size 200-500 μm) and 0.01 kg of rice husk ash (particle size 50-100 μm) are weighed, mixed and put into a frying machine, pre-fried at 160° C. for 2 minutes until the wheat bran is slightly yellow, and the white peony root after being moistened with wine is added to the frying machine, stirred and mixed evenly, first fried at 230° C. for 1 minute, then quickly cooled to 180° C. and fried for 3 minutes, and then taken out. Other conditions and steps are the same as those in Example 1.

[0046] Example 7 In this embodiment, the cooling process of step T4 of embodiment 1 is cooled by a cold air channel, and the specific operation is as follows: the white peony root slices treated in step T3 are flattened in a negative pressure air cooling channel, and cooled for 10 minutes using cold air at 20°C and a speed of 0.5m / s. The cooled white peony root slices are automatically screened using a vibrating screening machine with an aperture of 3mm, and after removing the wheat bran and rice husk ash, the processed product, i.e., the wine bran white peony root slices, is obtained, and the sealed bags are divided, sealed, and stored for standby use.

[0047] Comparative Example 2 This comparative example is a traditional method for preparing white peony root by stir-frying with bran and wine, and the steps are as follows: (1) Weigh 1 kg of high-quality white peony root, remove impurities, wash and dry.

[0048] (2) Take 0.16 kg of rice wine and spray it evenly on the white peony root. Mix thoroughly and let it soak for 4 hours. Take out the white peony root and let it dry for 2 hours.

[0049] (3) Take 0.2 kg of wheat bran and heat it in a stir-frying machine until the bran turns slightly yellow. Add the white peony root soaked in wine into the stir-frying machine and stir-fry it together with the smoking wheat bran. Control the temperature of the stir-frying machine at 220°C and the stir-frying time for 4 minutes.

[0050] (4) After frying, take out the white peony root, spread it out and naturally cool it to room temperature, sieve it to remove the wheat bran residue, and obtain the processed product. The processed product is packaged and stored for later use.

[0051] Comparative Example 3 This comparative example is to remove the honey in Example 1. Other conditions and steps are the same as those in Example 1.

[0052] Comparative Example 4 This comparative example is to remove the rice husk ash in Example 1. Other conditions and steps are the same as those in Example 1.

[0053] Comparative Example 5 In this comparative example, the weight of the rice wine in Example 1 was changed to 0.10 kg. Other conditions and steps were the same as those in Example 1.

[0054] Comparative Example 6 In this comparative example, the weight of the rice wine in Example 1 was changed to 0.20 kg. Other conditions and steps were the same as those in Example 1.

[0055] During the frying process of the above embodiments and comparative examples, an infrared thermometer was used to detect the surface temperature of the slices in real time to test the frying temperature uniformity (temperature standard deviation), and the paeoniflorin content, slice adhesion rate, slice breakage rate (1-slice integrity rate), moisture, ash content, sensory score (smell, taste, burnt aroma), and slice color uniformity of the white peony slices prepared in each embodiment and comparative example were tested. The inspection method and test results are shown in Table 1.

[0056] Among them, the uniformity of frying temperature is detected at multiple points by the infrared thermometer on the frying machine.

[0057] The content of paeoniflorin in the slices was determined by high performance liquid chromatography. Determination method: ① Take about 0.5g of white peony slice powder (passed through No. 3 sieve), weigh accurately, add 50mL of dilute ethanol, extract by ultrasonic for 30 minutes, centrifuge and filter the supernatant to obtain the test solution. ② Accurately weigh 5mg of paeoniflorin reference substance, dissolve it in methanol and make up to 25mL to prepare a 0.2mg / mL standard solution. ③ Chromatographic conditions: chromatographic column: C18 reverse phase column (250mm×4.6mm, 5μm); mobile phase: acetonitrile-0.1% phosphoric acid aqueous solution (14:86, v / v); flow rate: 1.0mL / min; detection wavelength: 230nm; column temperature: 30℃; injection volume: 10μL. The content of paeoniflorin in white peony slices (dry product) was calculated by peak area according to the external standard method.

[0058] The sticking rate of the slices was calculated by the number of sticky slices per 100 slices of white peony root after frying and before cooling. The breakage rate of the slices was calculated by the number of broken slices per 100 slices of white peony root after the processing process. The water content was determined by the toluene method, and the ash content was determined by the acid-insoluble ash content.

[0059] The three indicators of sensory scoring are smell, taste, and caramel aroma; if the smell has a distinct irritating smell, 0 points; if the smell is lightly irritating, 2 points; if the smell is odorless, 5 points; if the smell can only be tasted, 0 points; if the smell can be sweetened, 2 points; if the smell is strong in sweetness, 5 points; if the smell is caramel-free, 0 points; if the smell is lightly caramel-scented, 2 points; if the smell is strong in caramel, 5 points.

[0060] The color uniformity of medicinal pieces was measured using a spectrophotometer and the CIE Lab color space model to measure the L* (lightness), a* (red-green axis), and b* (yellow-blue axis) values ​​on the surface of the medicinal pieces and calculate the color difference ΔE.

[0061] Table 1: The comparison of various indicators of white peony root slices after different processing techniques is as follows: .

[0062] As can be seen from the above table, the content of paeoniflorin in the wine bran and white peony slices prepared in each embodiment of the present invention is ≥2.3%, the moisture is ≤13%, and the ash is ≤5%; the sensory score is ≥12 points, and the slice integrity rate is ≥97%. The slice quality is stable, and the slice color is uniform (color difference ΔE≤2.0).

[0063] Compared with Comparative Examples 2-3, each embodiment of the present invention adds a small amount of honey, which can reduce the adhesion rate from 18-19% to less than 10%; compared with Comparative Examples 2 and 4, each embodiment of the present invention adds a small amount of rice husk ash during bran frying, which can reduce the breakage rate of white peony slices from more than 8.7% to less than 2.9%. At the same time, due to the poor heat conductivity of frying in Comparative Examples 2 and 4, the color difference uniformity of the processed slices is also affected. In Comparative Example 5, the amount of rice wine is reduced to 10%. Although more paeoniflorin can be retained, the rice wine is not sufficiently penetrated, and the effect of improving the smell and taste is poor, and the sensory score is low; in Comparative Example 6, the amount of rice wine is increased to 20%, and the paeoniflorin content in the white peony slices is reduced to 1.4%. Among them, the frying process of Example 6 is divided into two stages, and the paeoniflorin content reaches the highest value (the paeoniflorin retention rate is the largest) and the sensory score is the best. This is mainly due to the fact that the initial high temperature (230°C, 1 minute) in Example 6 quickly stimulated the aroma of wheat bran, and the subsequent cooling (180°C, 3 minutes) protected the volatilization and loss of paeoniflorin. Example 7 adopted the cold air channel cooling, which can shorten the cooling time and reduce the moisture phenomenon during the cooling process, extend the storage period of wine bran and white peony root slices, and reduce the mold rate.

[0064] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the technical solutions described in the above embodiments may still be modified, or some or all of the technical features therein may be replaced by equivalents. These modifications or replacements, or the technical features in the above embodiments may be combined in the manner described in the embodiments if they do not conflict with each other, and these modifications, replacements or combinations do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing white peony root by stir-frying with bran and wine, characterized in that: The steps include: T1. Preparation: Select white peony root, remove impurities, wash and dry; T2, wine moistening: Mix 14-18% yellow wine by weight of white peony root and 3-6% honey to obtain a mixed solution, spray the mixed solution on the white peony root, mix evenly, moisten in a closed environment for 2-5 hours, and take out to dry; T3, bran frying: weigh 20-25% of wheat bran and 0.5-1.5% of rice husk ash according to the mass of white peony root, put them into a frying machine, pre-fry the wheat bran at 160-180℃ until it turns slightly yellow, add the dried white peony root in T2, mix well, heat to 180-230℃, and fry for 3-5min; T4. Cooling: Take out and let cool, sieve out wheat bran and rice husk ash, and package. The preparation of wine bran and white peony root slices is completed.

2. The method for preparing white peony root by stir-frying with bran and soaking with wine according to claim 1, characterized in that: In T2, a mixture of 16% yellow wine and 5% honey was taken for white peony root, sprayed on the white peony root, mixed evenly, and kept moisturized in a closed environment for 4 hours.

3. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T2, the enclosed environment is a closed medicine lubrication box, and the relative humidity and temperature in the closed medicine lubrication box are maintained at 80% and 25°C.

4. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T3, 20% of wheat bran and 1% of rice husk ash were weighed according to the mass of white peony root, and the mixture was pre-fried in a stir-frying machine at 160°C for 2 min. The wheat bran was pre-fried until slightly yellow, and the white peony root was added and mixed and fried.

5. The method according to claim 1, characterized in that: In T3, the particle size of rice husk ash was 50-100 μm, and the particle size of wheat bran was 200-500 μm.

6. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T3, the frying is carried out at 230°C for 1-1.5 min, and then the temperature is lowered to 180°C and frying is carried out for 2-3.5 min.

7. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T3, during the frying process, an infrared thermometer is used to provide real-time feedback on the surface temperature of the medicinal pieces.

8. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T4, white peony root, wheat bran and rice husk ash are taken out, flattened, and cooled with cold air at 20-25°C, with a wind speed of 0.4-0.6 m / s and a cooling time of 8-15 min.

9. The method for preparing white peony root by stir-frying with bran and wine according to claim 1, characterized in that: In T4, a vibrating screen with an aperture of 3 mm was used for automated screening to remove wheat bran and rice husk ash.

10. A wine bran and white peony root slice, characterized in that: The method is prepared by any one of claims 1 to 9.

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