A method for processing white peony root by the process of stir-frying bran with wine

Abstract

The present invention relates to the technical field of traditional Chinese medicine processing, and specifically relates to a method for processing white peony root by the method of moistening with wine and stir-frying with bran. The method comprises the steps of: T1, selecting white peony root medicinal materials, removing impurities, washing, and drying; T2, mixing 14-18% of yellow rice wine and 3-6% of honey based on the mass of the white peony root to obtain a mixed solution, spraying the mixed solution on the white peony root, mixing evenly, moistening in a sealed environment for 2-5 h, and taking out and drying; T3, weighing 20-25% of wheat bran and 0.5-1.5% of rice husk ash based on the mass of the white peony root, putting them into a medicine stir-frying machine, pre-stir-frying the wheat bran until slightly yellow at 160-180 °C, adding the dried white peony root in T2, mixing evenly, and heating to 200-230 °C for stir-frying for 3-5 min; T4, taking out and cooling, sieving out the wheat bran and rice husk ash, packaging, and thus completing the processing. By optimizing the processes of moistening with wine and stir-frying with bran, the present invention improves the problem of adhesion of the prepared slices and improves the smell of the slices, protects the medicinal effect components of the white peony root, enables the medicinal effect of the processed white peony root slices to be stable, the medicinal property to be milder, the medicinal effect to be more remarkable, the smell to be more acceptable, and the quality to be more excellent.

Description

Technical Field

[0001] The present invention relates to the technical field of traditional Chinese medicine processing, and particularly relates to a method for processing white peony root by the method of moistening with wine and stir-frying with bran. Background Art

[0002] As a traditional Chinese medicinal material, the traditional processing methods of white peony root have 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, for the processing of traditional Chinese medicine, some solid and liquid adjuvants are often used. For example, the method of co-stir-frying with solid adjuvants is often used for processing traditional Chinese medicine decoction pieces. With the help of the heat conductivity of solid adjuvants, the medicinal materials are heated more evenly during stir-frying, and it can also adsorb substances such as fats and oils separated during the stir-frying process of medicinal materials. In addition, by observing the color change during the stir-frying process of solid adjuvants, it can assist in judging the processing degree of medicinal materials. For liquid adjuvants, the methods of soaking and decocting traditional Chinese medicinal materials are often used for processing. This method helps the smell and substances of liquid adjuvants to penetrate into the medicinal materials to be processed and play a role. The "solid-liquid adjuvant" co-processing method utilizes the effects of liquid adjuvants such as odor correction, efficacy enhancement, toxicity reduction, etc., and at the same time utilizes the functions of solid adjuvants such as mildew prevention, corrosion prevention, and moderation of medicinal properties, comprehensively mediating the deficiencies of single-adjuvant processing, following the overall concept of traditional Chinese medicine, and making the whole process of drug processing flexible and controllable. The "solid-liquid adjuvant" co-processing can enhance the clinical efficacy of drugs, relieve the bias of drugs, maximize the therapeutic potential of processed products for diseases and reduce adverse reactions, increase the scope of application of drugs, facilitate clinical application, storage and transportation, and it has important roles and significance in the processing technology and clinical application.

[0004] For example, Chinese Patent Application CN105232656A discloses a method for processing wine-bran white peony root decoction pieces. This method is a typical solid-liquid adjuvant processing method. The method includes: slicing the dried roots of white peony root and placing them in a moistening tank; weighing 1.0 - 1.5 times of 15% yellow rice wine and placing it in a sprayer. While stirring, evenly spray the yellow rice wine on the white peony root slices until the surface is moist; after moistening for 1.5 - 3 h, turn it over, spray an appropriate amount of yellow rice wine again, moisten it, and turn it over from time to time. Add yellow rice wine until the white peony root slices are completely moistened and there is no yellow rice wine residue at the bottom of the container; take out and dry naturally; fully mix the white peony root slices with 15% wheat bran, place them in an oven, and bake at 150 - 200 °C for 10 - 15 min; take out, sieve out the wheat bran, and let it cool naturally to obtain the white peony root decoction pieces. However, after moistening with yellow rice wine by the above method, the white peony root slices are prone to adhesion, resulting in uneven mixing and uneven heating with wheat bran during the subsequent stir-frying process of some slices, and the stir-frying effect is poor; in addition, the heat conductivity of wheat bran is average, and there is a risk of low local heating and local overheating and carbonization. These problems all affect the processing quality and efficacy of white peony root. Summary of the Invention

[0005] (1) Technical Problem to be Solved:

[0006] In view of the above-mentioned disadvantages of the prior art, the present invention provides a method for processing white peony root by wine moistening and bran stir-frying. By optimizing the processes of wine moistening and bran stir-frying, the moistening effect of white peony root is increased, the problem of adhesion of the cut pieces is effectively solved, the odor of the cut pieces is improved, the heat is more evenly distributed during the bran stir-frying process, the medicinal components of white peony root are protected, the medicinal effect of the processed white peony root cut pieces is stable, the medicinal property is milder, the medicinal effect is more remarkable, the odor is more acceptable, and the quality is more excellent.

[0007] (2) Technical Solution:

[0008] The present invention provides a method for processing white peony root by wine moistening and bran stir-frying, which includes:

[0009] T1. Preparation of materials: Select white peony root medicinal materials, remove impurities, wash, and dry.

[0010] T2. Wine moistening: Mix 14 - 18% of yellow rice wine and 3 - 6% of honey based on the mass of white peony root to obtain a mixed liquid. Sprinkle the mixed liquid on white peony root, mix evenly, moisten in a closed environment for 2 - 5 h, and take out and dry.

[0011] T3. Bran stir-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 medicine stir-frying machine, pre-stir-fry the wheat bran until slightly yellow at 160 - 180 °C, add the dried white peony root in T2, mix evenly, and raise the temperature to 180 - 230 °C for stir-frying for 3 - 5 min.

[0012] T4. Cooling: Take out and let it cool, sieve out the wheat bran and rice husk ash, package, and thus complete the processing to obtain wine-bran white peony root cut pieces.

[0013] According to a preferred embodiment of the present invention, in T2, 16% of yellow rice wine and 5% of honey are mixed based on the mass of white peony root to obtain a mixed liquid. The mixed liquid is sprinkled on white peony root, mixed evenly, and moistened in a closed environment for 4 h.

[0014] According to a preferred embodiment of the present invention, in T2, the closed environment is a closed medicine moistening box, and the closed medicine moistening box maintains a relative humidity of 80% and a temperature of 25 °C.

[0015] According to a preferred embodiment of the present invention, in T3, 20% of wheat bran and 1% of rice husk ash are weighed according to the mass of white peony root, mixed and put into a medicine stir-frying machine, pre-stir-fry at 160 °C for 2 min until the wheat bran is slightly yellow, and then add white peony root for mixed stir-frying.

[0016] According to a preferred embodiment of the present invention, in T3, the particle size of the rice husk ash is 50 - 100 μm, and the particle size of the wheat bran is 200 - 500 μm.

[0017] According to a preferred embodiment of the present invention, in T3, the stir-frying is carried out at 230°C for 1 - 1.5 min, then cooled to 180°C and stir-fried for 2 - 3.5 min.

[0018] According to a preferred embodiment of the present invention, in T3, during the stir-frying process, an infrared thermometer is used to real-time feedback the surface temperature of the Chinese herbal pieces to avoid local overheating and carbonization.

[0019] According to a preferred embodiment of the present invention, in T4, the white peonies, wheat bran, and rice husk ash are taken out, spread out, and cooled with cold air at 20 - 25°C at a cooling wind speed of 0.4 - 0.6 m / s for 8 - 15 min.

[0020] According to a preferred embodiment of the present invention, in T4, an automated screening is carried out using a vibrating sieve with a pore size of 3 mm to remove the wheat bran and rice husk ash. The wheat bran is recycled (reused after screening) to reduce the cost of auxiliary materials.

[0021] In a second aspect, the present invention provides a stir-fried white peony with wheat bran Chinese herbal piece, which is prepared by the method of any of the above embodiments.

[0022] (III) Beneficial effects:

[0023] In the white peony processing method of the present invention, a mixed solution of 3 - 6% honey and yellow rice wine is used to replace yellow rice wine, which can enhance the moistening effect of white peonies, and the honey absorbs the free water in the yellow rice wine to reduce the water activity, improve the adhesion of white peony slices, and enhance the uniform heating during the stir-frying process; during the stir-frying process, about 1% of rice husk ash is added to enhance the uniform heat conduction, promote the uniform diffusion of heat from the wall of the medicine stir-frying machine to the Chinese herbal pieces, reduce the risk of local overheating and carbonization, and at the same time, a nano-level protective film is formed on the surface of the Chinese herbal pieces by the rice husk ash to enhance the mechanical strength and reduce the breakage rate of the Chinese herbal pieces.

[0024] The present invention uses the synergistic moistening of yellow rice wine and honey, which can further correct the cold nature of the medicinal materials and the smell and taste after the processing of the medicinal materials (increase the moistening property and sweet taste), making it easier for patients to accept its taste and being more suitable for clinical application. Using wheat bran and a small amount of rice husk ash for stir-frying can make the white peonies heat more evenly, improve the temperature uniformity, avoid the loss of active ingredients caused by local overheating, and maintain the integrity of the shape of the Chinese herbal pieces, reducing 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 quality of stir-frying. The processing technology of the present invention is simple to operate and easy to control, suitable for large-scale production, making the efficacy of white peonies stable and the quality better.

[0025] Further, a closed wetting box is adopted to reduce the volatilization of yellow rice wine, improve the wetting effect, and ensure uniform penetration of yellow rice wine; first, the wheat bran is pre-fried until slightly yellow to improve the ability of wheat bran to adsorb impurities. Further, during the frying process, it is fried at 230 °C for 1 - 1.5 min, and then cooled to 180 °C in the later stage and fried for 2 - 3.5 min. This short-term high-temperature frying can quickly stimulate the caramel aroma of wheat bran, and the subsequent cooling can protect paeoniflorin; the short-term high temperature causes the water in 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 moistening effect but also avoids adhesion. Further, during the cooling process, cold air at 20 - 25 °C is used for cooling, which can quickly complete the spreading and cooling in 10 min, and carry away the water vapor to prevent moisture return. Description of the Drawings

[0026] Figure 1 Appearance pictures of the stir-fried white peony root slices with yellow rice wine and wheat bran prepared in Example 1 and the stir-fried white peony root slices with yellow rice wine prepared in Comparative Example 1.

[0027] Figure 2 To detect and compare the differences in volatile components in raw white peony root, the stir-fried white peony root slices with yellow rice wine and wheat bran prepared in Example 1, and the stir-fried white peony root slices with yellow rice wine prepared in Comparative Example 1 using an electronic nose. Detailed Embodiments

[0028] To better explain the present invention for easy understanding, the present invention will be described in detail below with reference to the drawings and through specific embodiments.

[0029] The present invention provides a method for processing white peony root by the method of moistening with yellow rice wine and stir-frying with wheat bran to solve the problems existing in the traditional technology, making the medicinal properties of white peony root milder, the medicinal effects more remarkable, and the smell more acceptable. The method includes the following steps:

[0030] T1. Preparation of materials: Select high-quality white peony root medicinal materials, remove impurities, wash with running water, and dry in the air.

[0031] T2. Moistening with yellow rice wine: Mix 14 - 18% of yellow rice wine and 3 - 6% of honey based on the mass of white peony root to obtain a mixed solution, spray the mixed solution on the white peony root, mix evenly, and moisten in a closed environment for 2 - 5 h, then take out and dry in the air. Adding 5% of honey can synergistically enhance the moistening effect with yellow rice wine and at the same time improve the problem of adhesion of the slices during the frying stage.

[0032] Principle of honey in improving the adhesion of decoction pieces: Honey has strong hygroscopicity. During the moistening stage, honey absorbs the free water in yellow rice wine, effectively reducing the content of free water and water activity on the surface of decoction pieces, thereby reducing the adhesion phenomenon of sliced pieces caused by excessive moisture. Honey can help yellow rice wine adhere to the surface of sliced pieces and promote the effective penetration of yellow rice wine. The adhesion caused by moisture makes it impossible for air to enter between the sliced pieces, and it is often very difficult to separate the stacked and adhered sliced pieces by stirring. After honey reduces the water activity, it can reduce the adhesion caused by moisture, and its viscosity can increase the adhesion of yellow rice wine on the white peony sliced pieces and the penetration effect of yellow rice wine.

[0033] In the subsequent stir-frying stage, the short-term high-temperature stir-frying causes the water in honey to evaporate rapidly, and the sugar components undergo a caramelization reaction to form a non-viscous solid film (similar to sugar coating), which not only retains the moistening effect but also avoids the adhesion of sliced pieces. The synergistic effect of the weak acidity of yellow rice wine (pH 3.5 - 4.5) and the acidity of honey (pH 3.9) can moderately denature the surface protein of decoction pieces to form a slightly rough surface, further inhibiting adhesion. More than 6% honey will lead to an enhanced dominant role of viscosity, which is rather unfavorable; less than 3% cannot effectively cooperate with yellow rice wine for moistening. Through experiments, it is determined that 5% honey + 16% yellow rice wine has the lowest adhesion rate and the highest retention rate of paeoniflorin.

[0034] Preferably, the moistening is carried out in a closed environment. For example, a closed moistening medicine box (humidity 80%, temperature 25°C) can be used to reduce the volatilization of yellow rice wine. Moistening for 4 hours ensures uniform penetration of ingredients.

[0035] T3, frying with bran: Weigh 20 - 25% of wheat bran and 0.5 - 1.5% of rice husk ash according to the quality of white peony. Put the wheat bran and rice husk ash into a medicine frying machine and pre-fry the wheat bran until slightly yellow or the wheat bran smokes at 160 - 180°C. Add the white peony moistened with wine into the medicine frying machine, mix evenly, and then raise the temperature to 180 - 230°C and stir-fry for 3 - 5 minutes.

[0036] Preferably, the stir-frying is carried out in two stages. First, stir-fry at a high temperature of 230°C for 1 - 1.5 minutes in the initial stage to quickly stimulate the burnt aroma of wheat bran, and then lower the temperature to 180°C and stir-fry for 2 - 3.5 minutes in the later stage to protect paeoniflorin. An infrared thermometer can be introduced into the medicine frying machine to real-time feedback the surface temperature of the decoction pieces. When local overheating occurs, immediately increase the turning speed and control the heater to lower the temperature to avoid local overheating and carbonization.

[0037] During the frying process, 0.5 - 1.5% of rice husk ash is mixed. By optimizing the heat conduction path, buffering mechanical shock, and regulating the microenvironment, the heat distribution during the processing of white peony root is made uniform, and the breakage rate of the cut pieces is reduced. The principle of its action is as follows: Rice husk ash contains more than 90% amorphous silica and has a honeycomb-like porous structure. During the frying process, these pores form micro heat flow channels, promoting the uniform diffusion of heat from the wall of the frying machine to the cut pieces. The porous structure absorbs the internal stress generated by the thermal expansion of the cut pieces, reducing the probability of cracking. The porous structure can also adsorb the soot particles generated by the combustion 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, enabling rapid heat conduction and avoiding local high-temperature retention and carbonization of the cut pieces. The hygroscopicity of rice husk ash can adsorb the moisture of the yellow rice wine volatilized during frying, preventing the cut pieces from becoming soft and sticky, and reducing breakage. Rice husk ash has a smaller particle size (50 - 100 μm), and it can form a gradient grading with wheat bran (200 - 500 μm), filling the gaps between the wheat bran and closely adhering to both sides of the slices (increasing the density of the contact points between the cut pieces and the medium, reducing the single-point pressure and the breakage rate), reducing the direct friction between the cut pieces and the frying medium, and reducing the mechanical damage during the turning of the cut pieces. The fine rice husk ash is easily adsorbed on the surface of the cut pieces to form a nano-level protective film, enhancing the mechanical strength. Tests have proved that under the same conditions, the breakage rate of the group without adding rice husk ash is more than 8.7%, and that of the group adding 1% is reduced to about 2.5%. After mixing rice husk ash, the standard deviation of the temperature in the frying machine drops from ±15°C to ±5°C, and the temperature uniformity is significantly improved. Rice husk ash has a low cost and can be recycled, with good environmental protection performance.

[0038] Preferably, the optimal wheat bran frying conditions are as follows: 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 the frying machine and pre-fry the wheat bran at 160°C for 2 minutes. Add the white peony root moistened with yellow rice wine into the frying machine. After mixing evenly, first fry at 230°C for 1 minute, then cool down to 180°C and continue frying for 3 minutes, and then take out.

[0039] T4. Cooling: Let it cool, sieve out the wheat bran and rice husk ash, seal and package separately to obtain the yellow rice wine and wheat bran processed white peony root cut pieces.

[0040] In order to reduce the problem of moisture absorption during the cooling process, in the present invention, the fried white peony root is taken out and flattened in a continuous processing channel with negative pressure air cooling. It is cooled with cold air at a speed of 0.4 - 0.6 m / s and a temperature of 20 - 25°C for 8 - 15 minutes to achieve the purpose of rapid and moisture-proof cooling. After cooling, it is automatically screened with a vibrating sieve with a pore size of 3 mm to remove the wheat bran and rice husk ash (which can be recycled to reduce the cost of auxiliary materials), and the yellow rice wine and wheat bran processed white peony root cut pieces are obtained, which are packaged in sealed bags for standby or sale.

[0041] In a preferred embodiment of the present invention, for every 100 Kg of white peony root medicinal materials, 16 kg of yellow rice wine, 5 kg of honey, 20 kg of wheat bran, and 1 kg of rice husk ash are correspondingly used.

[0042] The following describes the solution of the present invention in combination with the preferred embodiments and comparative examples of the present invention. Unless otherwise specified, % refers to mass percentage.

[0043] Example 1

[0044] This example provides a method for processing white peony root by the method of moistening with wine and stir-frying with bran, including the following steps:

[0045] T1. Preparation of materials: Select high-quality white peony root medicinal materials, remove impurities, wash with running water, dry, and weigh 1 kg.

[0046] T2. Moistening with wine: Take 0.16 kg of yellow rice wine and 0.05 kg of honey, mix them evenly to obtain a mixed solution, spray the mixed solution on the white peony root, mix well, place it in a closed medicine moistening box (humidity 80%, temperature 25°C), moisten for 4 h, and take out and dry.

[0047] T3. Stir-frying with bran: Weigh 0.2 kg of wheat bran (particle size 200 - 500 μm) and 0.01 kg of rice husk ash (particle size 50 - 100 μm), mix them and put them into a medicine stir-frying machine, pre-stir-fry at 160°C for 2 min until the wheat bran turns slightly yellow, add the white peony root moistened with wine into the stir-frying machine, and stir-fry at 220°C for 4 min, then take out.

[0048] T4. Cooling: After taking out the white peony root, spread it out and let it cool naturally to room temperature. Use a vibrating sieve with a pore size of 3 mm to automatically screen the cooled white peony root, remove the wheat bran and rice husk ash, obtain the processed white peony root product, pack it in a sealed bag, seal it, and store it for later use.

[0049] Comparative Example 1

[0050] This comparative example provides a wine-processed white peony root slice, and the processing method is as follows: Select dry white peony root, remove impurities and non-medicinal parts, wash and moisten thoroughly, and cut into slices with a thickness of 2 - 4 mm. According to the mass ratio of white peony root slices: yellow rice wine = 100:10, evenly spray or stir the yellow rice wine on the surface of the white peony root slices, moisten for 4 hours until the wine liquid is completely absorbed. Place the moistened white peony root slices in a medicine stir-frying pot, stir-fry with slow fire at 120°C until the surface turns slightly yellow or dark yellow and emits a slight burnt aroma, and keep stirring continuously to prevent burning and sticking.

[0051] Figure 1Appearance pictures of the stir-fried white peony root slices with bran and yellow rice wine prepared in Example 1 (a) and the stir-fried white peony root slices with yellow rice wine prepared in Comparative Example 1 (b). The stir-fried white peony root slices with bran and yellow rice wine in Example 1 are in the form of round thin slices, with a light surface color of pale yellow and smooth, the cut surface is off-white or slightly reddish-brown, the cambium ring is obvious, and slightly raised vein lines can be seen arranged radially. It has a slight smell and tastes slightly bitter and sour. It is brittle, easy to break, and slightly has the aroma of yellow rice wine. The stir-fried white peony root slices with yellow rice wine prepared in Comparative Example 1 (b) have a dark brown color and show a burnt color. The area of each slice is significantly smaller, the edges are warped or arched, and the shrinkage is obvious.

[0052] Accurately weigh 2.0 g of each of the three samples of raw white peony root (unprocessed medicinal material), the stir-fried white peony root slices with yellow rice wine in Comparative Example 1 (b), and the stir-fried white peony root slices with bran and yellow rice wine in Example 1 (a) (passed through No. 3 sieve), place them in a 40 mL electronic nose sample bottle, let stand, so that the headspace bottle is filled with sample gas, and detect with an electronic nose at room temperature. With a cleaning time of 180 s, an inlet gas speed of 0.6 L / min, a detection time of 120 s, and a sample injection volume of 10 mL, measure in parallel 3 times. Figure 2 To compare the differences in volatile components in the white peony root slices prepared by the above different processing techniques using an electronic nose. Among them, S1 to S14 respectively represent the fourteen gas-sensitive sensor arrays corresponding to the electronic nose. The S1 sensor corresponds to aromatic compounds, the S2 sensor corresponds to nitrogen oxides and low-molecular-weight amines, the S3 sensor corresponds to sulfides, the S4 sensor corresponds to organic acid esters and terpenoids, the S5 sensor corresponds to terpenoids and esters, the S6 sensor corresponds to sterols and triterpenoids, the S7 sensor corresponds to oxygen-containing derivatives of aliphatic hydrocarbons, the S8 sensor corresponds to amines, the S9 sensor corresponds to hydrogen, the S10 sensor corresponds to furans, the S11 sensor corresponds to volatile organic compounds, the S12 sensor corresponds to sulfides, the S13 sensor corresponds to ethylene, and the S14 sensor corresponds to lactones and pyrazines. Figure 2 It can be seen that among the various sensors, the response values of the white peony root slices stir-fried with bran and yellow rice wine are significantly lower than those of other processed varieties in several sensors such as S2, S5, S6, S9, and S11. This indicates that nitrogen oxides, low-molecular-weight amines, terpenoids, esters, sterols, triterpenoids, hydrogen, and volatile organic compounds in the white peony root slices stir-fried with bran and yellow rice wine are reduced. Among them, nitrogen oxides and low-molecular-weight amines have a pungent smell and are difficult for patients to accept when taking. After stir-frying with bran and yellow rice wine, it has a good effect of correcting the taste and odor.

[0053] Example 2

[0054] This example provides a method for processing white peony root by the stir-frying process with bran and yellow rice wine, in which the mass of yellow rice wine is changed to 0.14 kg and the honey is 0.06 kg. Other conditions and steps are the same as those in Example 1.

[0055] Example 3

[0056] This example provides a method for processing white peony root by the method of stir-frying with bran moistened with wine, in which the quality of yellow rice wine is changed to 0.18 kg and the honey is 0.03 kg. Other conditions and steps are the same as those in Example 1.

[0057] Example 4

[0058] This example provides a method for processing white peony root by the method of stir-frying with bran moistened with wine, in which the quality of wheat bran is changed to 0.25 kg and the rice husk is 0.015 kg. Other conditions and steps are the same as those in Example 1.

[0059] Example 5

[0060] This example provides a method for processing white peony root by the method of stir-frying with bran moistened with wine, in which the quality of wheat bran is changed to 0.20 kg and the rice husk is 0.05 kg. Other conditions and steps are the same as those in Example 1.

[0061] Example 6

[0062] In this example, the bran stir-frying process of T3 in Example 1 is divided into two stages. The specific operation is as follows: Weigh 0.2 kg of wheat bran (particle size 200 - 500 μm) and 0.01 kg of rice husk ash (particle size 50 - 100 μm), mix them and put them into a medicine stir-frying machine, pre-stir-fry at 160 °C for 2 min until the wheat bran turns slightly yellow, add the white peony root moistened with wine into the stir-frying machine, stir and mix evenly, first stir-fry at 230 °C for 1 min at high temperature, then quickly cool down to 180 °C and continue stir-frying for 3 min, and then it can be taken out. Other conditions and steps are the same as those in Example 1.

[0063] Example 7

[0064] In this example, for the cooling process of step T4 in Example 1, air-cooling through a cold air channel is adopted. The specific operation is as follows: Spread the processed white peony root slices flat in a negative-pressure air-cooling channel, and cool them with cold air at 20 °C and a speed of 0.5 m / s for 10 min. Use a vibrating sieve with a pore size of 3 mm to automatically screen the cooled white peony root slices, remove the wheat bran and rice husk ash, and obtain the processed product, namely the white peony root slices stir-fried with bran and wine. Package and seal them with a sealed bag for storage and standby.

[0065] Comparative Example 2

[0066] This comparative example is a traditional method for processing white peony root by stir-frying with bran moistened with wine, and the steps are as follows:

[0067] (1) Weigh 1 kg of high-quality white peony root, remove impurities, wash it, and dry it.

[0068] (2) Take 0.16 kg of yellow rice wine, evenly spray it on the white peony root, fully mix it and then moisten it for 4 h. Take out the white peony root and dry it for 2 h.

[0069] (3)Take 0.2 kg of wheat bran and put it into a medicine frying machine for heating until the wheat bran turns slightly yellow. Add the white peony root moistened with wine to the medicine frying machine and fry it together with the smoking wheat bran. Control the temperature of the medicine frying machine at 220 °C and the frying time at 4 min.

[0070] (4)After frying, take out the white peony root, spread it out and let it cool naturally to room temperature, then screen it to remove the residual wheat bran to obtain the processed product. Package the processed product and store it for later use.

[0071] Comparative Example 3

[0072] In this comparative example, the honey in Example 1 was removed. Other conditions and steps were the same as those in Example 1.

[0073] Comparative Example 4

[0074] In this comparative example, the rice husk ash in Example 1 was removed. Other conditions and steps were the same as those in Example 1.

[0075] Comparative Example 5

[0076] In this comparative example, the mass of yellow rice wine in Example 1 was changed to 0.10 kg. Other conditions and steps were the same as those in Example 1.

[0077] Comparative Example 6

[0078] In this comparative example, the mass of yellow rice wine in Example 1 was changed to 0.20 kg. Other conditions and steps were the same as those in Example 1.

[0079] During the frying process of the above examples and comparative examples, an infrared thermometer was used to detect the surface temperature of the cut herbs in real time to test the average frying temperature (temperature standard deviation). The paeoniflorin content, the adhesion rate of the cut herbs, the breakage rate of the cut herbs (1 - integrity rate of the cut herbs), moisture, ash content, sensory evaluation score (odor, taste, caramel aroma), and color uniformity of the cut herbs prepared in each example and comparative example were investigated. The investigation methods and test results are shown in Table 1.

[0080] Among them, the average frying temperature was detected at multiple points by an infrared thermometer on the medicine frying machine.

[0081] The content of paeoniflorin in the prepared slices was determined by high performance liquid chromatography. Determination method: ① Take about 0.5 g of the powder of Paeonia lactiflora Pall. prepared slices (passed through No. 3 sieve), accurately weighed, add 50 mL of dilute ethanol, extract by ultrasonic for 30 minutes, after centrifugation, take the supernatant and filter accurately to obtain the test solution. ② Accurately weigh 5 mg of paeoniflorin reference substance, dissolve it with methanol and make up the volume to 25 mL to prepare a standard solution of 0.2 mg / mL. ③ Chromatographic conditions: chromatographic column: C18 reversed-phase column (250 mm×4.6 mm, 5 μm); mobile phase: acetonitrile - 0.1% phosphoric acid aqueous solution (14:86, v / v); flow rate: 1.0 mL / min; detection wavelength: 230 nm; column temperature: 30 °C; injection volume: 10 μL. Calculate the content of paeoniflorin in the Paeonia lactiflora Pall. prepared slices (calculated as dry product) by the external standard method based on the peak area.

[0082] The adhesion rate of the prepared slices was calculated by the number of slices adhered in every 100 Paeonia lactiflora Pall. slices before cooling after frying. The breakage rate of the prepared slices was calculated by the number of broken slices in every 100 Paeonia lactiflora Pall. slices after the end of the processing procedure. Water content was determined by the toluene method, and ash content was determined by acid-insoluble ash determination.

[0083] The three indexes of sensory evaluation were odor, taste, and caramel aroma; for odor, with obvious pungent odor, 0 points; with light pungent odor, 2 points; without stench, 5 points; for taste, only bitter taste could be tasted, 0 points; sweet taste could be tasted, 2 points; rich sweet taste, 5 points; for caramel aroma, without caramel aroma, 0 points; with light caramel aroma, 2 points; rich caramel aroma, 5 points.

[0084] The color uniformity of the prepared slices was measured by a spectrophotometer colorimeter, using 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 prepared slices, and calculate the color difference ΔE.

[0085] Table 1: The comparison of various indexes of Paeonia lactiflora Pall. prepared slices processed by different processes is as follows:

[0086] .

[0087] As can be seen from the above table, in the Paeonia lactiflora Pall. prepared slices processed by each example of the present invention, the content of paeoniflorin ≥ 2.3%, water content ≤ 13%, ash content ≤ 5%; sensory evaluation score ≥ 12 points, and the integrity rate of the prepared slices ≥ 97%. The quality of the prepared slices is stable, and the color uniformity of the prepared slices (color difference ΔE ≤ 2.0).

[0088] Compared with Comparative Examples 2-3, a small amount of honey is added in each embodiment of the present invention, and the adhesion rate can be decreased from 18-19% to less than 10%; compared with Comparative Examples 2 and 4, a small amount of rice husk ash is added during the bran-frying process in each embodiment of the present invention, and the breakage rate of the Paeonia lactiflora slices can be decreased from more than 8.7% to less than 2.9%. At the same time, in Comparative Examples 2 and 4, due to the poor heat conductivity during frying, the color difference uniformity of the processed medicinal slices is also affected. In Comparative Example 5, the dosage of yellow rice wine is reduced to 10%. Although more paeoniflorin can be retained, the penetration of yellow rice wine is insufficient, and the effect of improving the smell and taste is poor, and the sensory score is low; in Comparative Example 6, the dosage of yellow rice wine is increased to 20%, and the content of paeoniflorin in the Paeonia lactiflora slices is decreased to 1.4%. Among them, the frying process of Example 6 is carried out in two stages, and the content of paeoniflorin reaches the highest value (the retention rate of paeoniflorin is the largest) and the sensory score is the best. This is mainly because in Example 6, the high temperature (230 °C, 1 minute) in the initial stage quickly stimulates the burnt aroma of wheat bran, and the temperature is decreased in the later stage (180 °C, 3 minutes) to protect the volatilization and loss of paeoniflorin. Example 7 adopts a cold air channel for cooling, which can shorten the cooling time and reduce the phenomenon of moisture regain during the cooling process, can extend the storage period of the wine-bran Paeonia lactiflora slices, and reduce the mildew rate.

[0089] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements, or when the technical features in the above embodiments do not conflict with each other, can be combined in the manner described in the embodiments, and these modifications, replacements or combinations do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for processing white peony root by the method of stir-frying bran with wine moistening, characterized in that, It includes the following steps: T1. Preparation of materials: Select white peony root medicinal materials, remove impurities, wash, and dry in the air. T2. Moistening with wine: Mix 14 - 18% of the mass of white peony root with yellow rice wine and 3 - 6% with honey to obtain a mixed solution. Spray the mixed solution on the white peony root, mix evenly, moisten it in a closed environment for 2 - 5 h, and then take it out and dry in the air. The closed environment is a closed medicinal material moistening box, and the relative humidity inside the closed medicinal material moistening box is maintained at 80% and the temperature is 25°C. T3. Stir-frying 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 them into a medicine stir-frying machine, pre-stir-fry the wheat bran until slightly yellow at 160 - 180°C, add the white peony root dried in T2, mix evenly, raise the temperature to 180 - 230°C, and stir-fry for 3 - 5 min. The particle size of the rice husk ash is 50 - 100 μm, and the particle size of the wheat bran is 200 - 500 μm. T4. Cooling: Take it out and let it cool, sieve out the wheat bran and rice husk ash, and package it to complete the processing of the stir-fried white peony root with bran and wine slices.

2. The method for processing white peony root by the method of stir-frying bran with wine according to claim 1, characterized in that: In T2, mix 16% of the mass of white peony root with yellow rice wine and 5% with honey to obtain a mixed solution. Spray the mixed solution on the white peony root, mix evenly, and moisten it in a closed environment for 4 h.

3. The method for processing white peony root stir-fried with bran moistened by wine according to claim 1, characterized in that: In T3, weigh 20% of wheat bran and 1% of rice husk ash according to the mass of white peony root, put them into a medicine stir-frying machine, pre-stir-fry at 160°C for 2 min until the wheat bran is slightly yellow, and then add the white peony root and mix for stir-frying.

4. The method for processing white peony root stir-fried with bran by wine moistening according to claim 1, wherein: In T3, the stir-frying is carried out at 230°C for 1 - 1.5 min, and then the temperature is reduced to 180°C and stir-fried for 2 - 3.5 min.

5. The method for processing white peony root by the wine-moistened bran-frying process according to claim 1, characterized in that: In T3, during the stir-frying process, an infrared thermometer is used to real-time feedback the surface temperature of the medicine slices.

6. The method for processing white peony root stir-fried with bran moistened by wine according to claim 1, characterized in that: In T4, take out the white peony root, wheat bran, and rice husk ash, spread them out, and cool them with cold air at 20 - 25°C. The wind speed is 0.4 - 0.6 m / s, and the cooling time is 8 - 15 min.

7. The method for processing white peony root stir-fried with bran moistened by wine according to claim 1, characterized in that: In T4, an automated vibrating sieve with a pore size of 3 mm is used for screening to remove the wheat bran and rice husk ash.

8. A wine-processed white peony root cut piece, characterized in that: It is processed by the method described in any one of claims 1 - 7.

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