Processing method for optimizing fermentation of medicated leaven
By optimizing the fermentation and processing methods of Liushenqu, including crushing and decoction, as well as using fermentation auxiliary liquid and tic toe frames, the problems of complex fermentation processes and contamination of mixed bacteria are solved, and faster and more uniform fermentation effects and higher product purity are achieved.
Patent Information
- Application Number
- CN202510069859.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-05-23
AI Technical Summary
The traditional method of making Liushenqu has the problem of complex and cumbersome fermentation process and long cycles, and it is easy to produce toxic substances due to the incoming of mixed bacteria, and the sterilization treatment can easily kill beneficial bacteria together.
The optimized Liushenqu fermentation processing method is adopted, including crushing bitter almonds and red beans into coarse powder and mixing them with flour and wheat bran, decocting and squeezing the decoction bag, using fermentation aids and tic toe boxes to promote fermentation, and appropriately adjusting the temperature and humidity during the fermentation process.
The fermentation time is shortened, and the damage to beneficial bacteria by sterilization is avoided. The fermentation efficiency and the purity of the product are improved. The uniformity of the mold clothing distribution of the fermented substances is ensured, and the situation where there is less mold clothing in the center is reduced.
Smart Images
Figure CN120022298A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of Liu Shen Qu, and further relates to a processing method for optimizing the fermentation of Liu Shen Qu. Background Art
[0003] The traditional method of preparing Liushenqu has limitations: the fermentation process is complicated and cumbersome, with a long cycle, which is not conducive to industrial production. In traditional fermentation, toxic substances are also produced due to the introduction of miscellaneous bacteria. The existing technology usually sterilizes before fermentation, but sterilization easily kills beneficial bacteria. Summary of the invention
[0004] In view of the above problems and the problems existing in the prior art, the present invention is proposed, which can shorten the fermentation time and does not require sterilization treatment.
[0005] The specific scheme of the present invention is: The present invention provides a processing method for optimizing Liushenqu fermentation, comprising the following steps: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, take Polygonum hydropiper, Xanthium sibiricum, and Artemisia annua, add water and boil, filter, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder while hot to form a mass; ferment the mass, contact the fermentation aid during fermentation, dry after fermentation, and obtain Liushenqu; The fermentation aid liquid comprises the following raw materials: bacillus, short wave monospermum, enzyme, plant extract, polyamino acid and organic acid.
[0006] Further, the following steps are included: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas, and after drying, lumps are laid, and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, and fermentation is carried out. After fermentation, it is dried to obtain Liushenqu.
[0007] Furthermore, the Bacillus includes Bacillus pumilus; and the enzyme includes at least one of lipase and pectinase.
[0008] Furthermore, the plant extract includes seaweed extract; and the polyamino acid includes γ-polyglutamic acid.
[0009] Further, Brevundimonas includes Brevundimonas diminuta; and the organic acid includes citric acid.
[0010] Furthermore, the method for preparing the fermentation aid comprises the following steps: Except for the organic acid, other raw materials are first mixed, and then the organic acid is added to the mixture to adjust the pH to 2.0-6.5, and the mixture is mixed evenly to obtain a fermentation aid liquid.
[0011] Furthermore, the fermentation aid liquid comprises the following raw materials in parts by weight: 2 to 20 parts of Bacillus, 2 to 20 parts of Brevundimonas, 2 to 30 parts of enzymes, 2 to 20 parts of plant extracts, 2 to 20 parts of polyamino acids, and 2 to 20 parts of organic acids.
[0012] Further, the following steps are included: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to get medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil for 0.5-2h, squeeze the decoction bag once every 5-30min during boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms a plurality of uncovered areas on the tray. Fermentation liquid is brushed on the areas, and the thickness of the fermentation liquid is ≤1cm. After drying, lumps are laid, and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame may or may not be removed. The fermentation is carried out at 25-60°C and a relative humidity of 60-95%, and the lumps are dried after fermentation to obtain Liushenqu.
[0013] Further, the following steps are included: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas, and fermentation liquid is also brushed on the areas on the inner wall of the tic-tac-toe frame that can contact the lumps. After drying, the lumps are laid and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, fermentation is carried out, and drying is performed after fermentation to obtain Liushenqu.
[0014] Further, the following steps are included: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas and dried. Then, lumps are laid and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, and fermentation is carried out. When yellow-white or gray-white mold just appears on the surface of the lumps, fermentation liquid is brushed on the upper surface of the lumps. Fermentation is continued after brushing, and the lumps are dried after fermentation to obtain Liu Shenqu.
[0015] The present invention provides a Liushenqu prepared by the above-mentioned process.
[0016] The technical effects achieved by the present invention are: (1) In the preparation process of the present application, a variety of improvement methods are adopted, including adding a decoction bag, squeezing during decoction, adding a tic-tac-toe frame before fermentation, and brushing a fermentation aid liquid before and during fermentation; specifically, 1) adding a decoction bag: taking Polygonum hydropiper, Xanthium sibiricum, and Artemisia annua into the decoction bag, and putting the decoction bag into the decoction machine. 2) squeezing during decoction: squeezing the decoction bag in the middle of decoction, 3) adding a tic-tac-toe frame before fermentation: placing a tic-tac-toe frame on each layer of the tray of the fermentation box, the tic-tac-toe frame forms a plurality of uncovered areas on the tray, brushing a fermentation aid liquid in the area and / or on the inner wall of the tic-tac-toe frame, laying agglomerates in the area, and the agglomerates can contact the fermentation aid liquid, 4) wrapping the raw materials in a decoction bag, squeezing and decoction, can improve the decoction rate; the tic-tac-toe frame has a certain height and thickness, and the agglomerates are laid in the area and are quickly divided into multiple small pieces, reducing the situation where the center of the agglomerates are fermented unevenly; in order to further avoid the occurrence of poor fermentation of the agglomerates, the present application brushes a fermentation aid liquid in the area and / or on the inner wall of the tic-tac-toe frame. During fermentation, the fermentation liquid will act on the mass at a suitable temperature and humidity, and the internal components or molecules will migrate to the mass, gradually penetrate into the mass, and promote the fermentation of the mass, especially the outer surface center of the mass can also contact the fermentation liquid, and the fermentation liquid helps the fermentation of the central area of the mass to avoid uneven fermentation. The fermentation liquid is also brushed on the inner wall of the tic-tac-toe frame to further increase the fermentation area of the mass and the fermentation liquid. In addition, the fermentation liquid is only naturally dried before fermentation, and the component structure or biological structure of the fermentation liquid is not destroyed, and it will not cause irreversible inactivation or denaturation. The humidity and temperature are increased during fermentation, which can quickly activate the fermentation liquid and make it work.
[0017] (2) The present application discloses a self-made fermentation aid, which includes Bacillus, Brevundimonas, enzymes, plant extracts, polyamino acids, and organic acids. Specific raw materials are selected, the bacterial enzymes are compounded, and other additives are added. Bacillus includes Bacillus pumilus; enzymes include lipase and pectinase; plant extracts include seaweed extracts; polyamino acids include γ-polyglutamic acid; Brevundimonas includes Brevundimonas defective; and organic acids include citric acid.
[0018] 1) The selected raw materials are beneficial, harmless and environmentally friendly. Bacillus pumilus has strong fermentation ability and can quickly degrade complex organic matter. Brevundimonas defective can produce a variety of secondary metabolites, including antimicrobial peptides and short-chain fatty acids, which have antibacterial effects and can effectively prevent the contamination of bacteria during the fermentation process. Lipase can hydrolyze lipids in the fermentation matrix to produce glycerol and fatty acids, providing carbon and energy sources in the fermentation process. Pectinase mainly decomposes pectin substances in plant cell walls, releases more fermentable carbon sources, and reduces the viscosity of the fermentation matrix, making the fermentation more uniform. Seaweed extract is rich in minerals, vitamins and polysaccharides, which can provide necessary nutrients for fermentation microorganisms, promote their growth and reproduction, and enhance the antioxidant properties of fermentation products. γ-Polyglutamic acid is a natural polyamino acid that can adjust the pH value of the fermentation matrix, provide a stable fermentation environment, and enhance the water retention and stability of the fermentation product. Citric acid can adjust the pH value of the matrix to an appropriate range, inhibit the growth of bacteria, and promote the growth of beneficial microorganisms.
[0019] 2) Synergistic effect: ① The synergistic effect of Bacillus pumilus, Bacillus pumilus and enzyme preparations further accelerates the decomposition of organic matter and inhibits the growth of miscellaneous bacteria through its antibacterial properties. ② Lipase and pectinase work together to enhance the comprehensive degradation of complex matrices and improve the fermentation speed and efficiency. ③ The combination of seaweed extract, Bacillus pumilus and enzyme preparations enhances the activity of fermentation microorganisms and ensures the stability and efficiency of microorganisms during the fermentation process. 4) γ-Polyglutamic acid and citric acid work together to effectively control the fluctuation of pH during the fermentation process, promote the activity of microorganisms and enzymes, and act as an activator, thereby optimizing the fermentation process.
[0020] 3) Compared with the existing technology: ① A strong synergistic effect is formed between the strains, which not only accelerates the fermentation speed, but also significantly reduces the risk of contamination by miscellaneous bacteria during the fermentation process. ② The use of compound enzyme preparations improves the fermentability of the substrate and reduces unfermented residues, thereby improving the fermentation efficiency and the purity of the product. ③ Multiple synergistic effects provide a more stable and more conducive environment for microbial growth during the fermentation process. Unlike the existing technology that only relies on external conditions (such as temperature control), the endogenous enhancement of the stability and efficiency of the fermentation process. ④ The fermentation optimization in the existing technology is usually targeted at a specific link or component, while this solution is comprehensively optimized from multiple aspects such as strains, enzyme preparations, auxiliary materials, pH adjustment, etc., making the fermentation process more efficient and stable, and able to adapt to a wider range of application scenarios. ⑤ This application does not require additional sterilization treatment. Sterilization treatment is difficult to specifically kill miscellaneous bacteria and is easy to kill beneficial bacteria together. This application uses fermentation aids to reduce the risk of contamination by miscellaneous bacteria during the fermentation process.
[0021] (3) The present application further proves through setting examples and comparative examples that 1) fermentation aid can accelerate the fermentation speed, increase the distribution density of mold coat, and improve the fermentation effect. 2) the tic-tac-toe frame can disperse the lumps better, which is conducive to the fermentation of the lumps. 3) squeezing during decoction can increase the concentration of the filtrate, improve the decoction effect, and help the fermentation of the lumps. 4) the raw materials are placed in the decoction bag during decoction, which further improves the decoction effect and helps the fermentation of the lumps. 5) the fermentation aid, the tic-tac-toe frame, squeezing during decoction, and the decoction bag can work synergistically to further improve the processing effect and shorten the processing time.
[0022] (4) This application can solve multiple technical problems, including: 1) The fermentation process is complicated and cumbersome, with a long cycle, which is not conducive to industrial production. 2) In traditional fermentation, toxic substances are produced due to the introduction of foreign bacteria. The existing technology usually sterilizes before fermentation, but sterilization can easily kill beneficial bacteria. 3) The mold coat of the fermented product is unevenly distributed, and it is easy to have less mold coat in the center. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.
[0024] Figure 1 A schematic diagram of placing a tic-tac-toe frame on a tray according to the present invention; Figure 2 It is a schematic diagram of the present invention in which a tic-tac-toe frame is not placed on the tray; The markings in the figure are: 1. Tray; 2. Tic-tac-toe box; 3. Area; 4. Frame. DETAILED DESCRIPTION
[0025] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.
[0026] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific embodiments rather than for limiting the scope of protection of the present invention.
[0027] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. The equipment and materials used in the embodiments are all common commercial products unless otherwise specified, and therefore their sources are not specifically limited.
[0028] It is worth mentioning that the medicine decoction machine has an automatic extrusion function, which can extrude medicine during the decoction process. Use a conventional medicine decoction machine on the market that has this function, such as an electric extrusion closed medicine decoction machine.
[0029] "Drying" in the preparation of Liu Shen Qu is not a critical process or does not affect the final effect. Conventional methods of drying Liu Shen Qu can be used, such as: baking at 50℃~90℃ for 12 hours, which can ensure smooth drying and granulation.
[0030] Table 1
[0031] Example 1 The preparation method of the fermentation aid liquid comprises the following steps: Referring to Table 1 and Table 2, except for citric acid, the other components were first mixed according to weight, and then citric acid was added to the mixture to adjust the pH to 5.0, and mixed evenly to obtain a fermentation liquid.
[0032] Table 2
[0033] Example 2 The processing method of Liushenqu fermentation was optimized, and the preparation steps were as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0034] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and decoct for 1 hour, squeeze the decoction bag once every 5 minutes during the decoction, filter after decoction, and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0035] refer to Figure 1 , a tic-tac-toe frame 2 is placed on each layer of the tray 1 of the fermentation box, and the tic-tac-toe frame 2 can be made of stainless steel, and the frame mainly plays the role of dividing the area. The frame 4 of the tic-tac-toe frame 2 is 3 cm thick, and the size of the tic-tac-toe frame 2 can be adjusted according to the tray 1.
[0036] The tic-tac-toe frame 2 forms a plurality of uncovered areas 3 on the tray 1, each area of the area of the area 3 is 25 cm 2 . Brush the fermentation liquid prepared in Example 1 in area 3, and control the thickness of the fermentation liquid to be within 1 cm. After drying, lay the agglomerates, and the bottom of the agglomerates are in contact with the fermentation liquid, and the center of the bottom surface of the agglomerates can also contact the fermentation liquid. The thickness of each layer of the agglomerates is 7 cm. After laying, remove the well frame 2, maintain the temperature at 30°C and the relative humidity at 70%, and ferment until the surface is covered with yellow-white or gray-white mold. Record the fermentation time, obtain the fermented product after fermentation, dry it, and obtain Liushenqu.
[0037] Example 3 The processing method of Liushenqu fermentation is optimized, and the processing steps different from those in Example 2 are as follows: refer to Figure 1 , a tic-tac-toe frame 2 is placed on each layer of the tray 1 of the fermentation box, and the tic-tac-toe frame 2 can be made of stainless steel, and the frame mainly plays the role of dividing the area. The frame 4 of the tic-tac-toe frame 2 is 2 cm thick, and the size of the tic-tac-toe frame 2 can be adjusted according to the tray 1.
[0038] The tic-tac-toe frame 2 forms a plurality of uncovered areas 3 on the tray 1, each area of the area of the area 3 is 25 cm 2 . In area 3, the fermentation liquid prepared in Example 1 is brushed, and the thickness of the fermentation liquid is controlled within 1 cm. The fermentation liquid is also brushed on the area where the inner wall of the well frame 2 can contact the mass, and the thickness of the fermentation liquid is controlled within 1 cm. After drying, the mass is laid, and the mass is laid so that the mass can be close to the inner wall of the well frame 2, the bottom of the mass can also contact the fermentation liquid, and the center of the bottom surface of the mass can also contact the fermentation liquid. The thickness of each layer of the mass is 7 cm. After laying, the well frame 2 is not removed, and the temperature is maintained at 30°C and the relative humidity is 70%. It is fermented until the surface is covered with yellow-white or gray-white mold. The fermentation time is recorded. After fermentation, the fermented product is obtained, and it is dried to obtain Liushenqu.
[0039] The rest is the same as Example 2.
[0040] Example 4 The processing method of Liushenqu fermentation is optimized, and the processing steps different from those in Example 2 are as follows: refer to Figure 1 , a tic-tac-toe frame 2 is placed on each layer of the tray 1 of the fermentation box, and the tic-tac-toe frame 2 can be made of stainless steel, and the frame mainly plays the role of dividing the area. The frame 4 of the tic-tac-toe frame 2 is 3 cm thick, and the size of the tic-tac-toe frame 2 can be adjusted according to the tray 1.
[0041] The tic-tac-toe frame 2 forms a plurality of uncovered areas 3 on the tray 1, each area of the area of the area 3 is 25 cm 2. Brush the fermentation aid liquid prepared in Example 1 on area 3, and the thickness of the fermentation aid liquid is controlled within 1 cm. After drying, lay the agglomerates, and the bottom of the agglomerates are in contact with the fermentation aid liquid, and the center of the bottom surface of the agglomerates can also contact the fermentation aid liquid. The laying thickness of each layer is 7 cm. After laying, the well frame 2 is not removed, and the temperature is maintained at 30°C and the relative humidity is 70%. Fermentation, when yellow-white or gray-white mold coat just appears on the surface of the agglomerates, brush the fermentation aid liquid prepared in Example 1 on the upper surface of the agglomerates again, and the center of the upper surface of the agglomerates can also contact the fermentation aid liquid. Apply thinly, and the thickness is controlled within 1 cm. When brushing, it is not necessary to brush the surroundings and the bottom of the agglomerates. After brushing, continue to ferment until the surface is covered with yellow-white or gray-white mold coat, record the fermentation time, obtain the fermented product after fermentation, dry it, and obtain Liushenqu.
[0042] The rest is the same as Example 2.
[0043] Comparative Example 1 The processing technology of Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0044] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil for 1 hour. After boiling, filter and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0045] refer to Figure 1 , a tic-tac-toe frame 2 is placed on each layer of the tray 1 of the fermentation box, and the tic-tac-toe frame 2 can be made of stainless steel, and the frame mainly plays the role of dividing the area. The frame 4 of the tic-tac-toe frame 2 is 3 cm thick, and the size of the tic-tac-toe frame 2 can be adjusted according to the tray 1.
[0046] The tic-tac-toe frame 2 forms a plurality of uncovered areas 3 on the tray 1, each area of the area of the area 3 is 25 cm 2 . Brush the fermentation liquid prepared in Example 1 in area 3, and control the thickness of the fermentation liquid to be within 1 cm. After drying, lay the agglomerates, and the bottom of the agglomerates are in contact with the fermentation liquid, and the center of the bottom surface of the agglomerates can also contact the fermentation liquid. The thickness of each layer of the agglomerates is 7 cm. After laying, remove the well frame 2, maintain the temperature at 30°C and the relative humidity at 70%, and ferment until the surface is covered with yellow-white or gray-white mold. Record the fermentation time, obtain the fermented product after fermentation, dry it, and obtain Liushenqu.
[0047] Comparative Example 2 The processing technology of Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0048] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and decoct for 1 hour, squeeze the decoction bag once every 5 minutes during the decoction, filter after decoction, and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0049] refer to Figure 2 , lay the lumps on each layer of trays 1 of the fermentation box, with a thickness of 7 cm for each layer. After laying, maintain the temperature at 30°C and the relative humidity at 70% for fermentation, and ferment it until the surface is covered with yellow-white or gray-white mold. Record the fermentation time, obtain the fermented material after fermentation, dry it, and obtain Liushenqu.
[0050] Comparative Example 3 The processing technology of Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0051] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and decoct for 1 hour, squeeze the decoction bag once every 5 minutes during the decoction, filter after decoction, and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0052] refer to Figure 1 , a tic-tac-toe frame 2 is placed on each layer of the tray 1 of the fermentation box, and the tic-tac-toe frame 2 can be made of stainless steel, and the frame mainly plays the role of dividing the area. The frame 4 of the tic-tac-toe frame 2 is 3 cm thick, and the size of the tic-tac-toe frame 2 can be adjusted according to the tray 1.
[0053] The tic-tac-toe frame 2 forms a plurality of uncovered areas 3 on the tray 1, each area of the area of the area 3 is 25 cm 2 The lumps are laid in area 3, each layer of which is 7 cm thick. After laying, the tic-tac-toe frame 2 is removed, and the temperature is maintained at 30°C and the relative humidity is 70%. The lumps are fermented until the surface is covered with yellow-white or gray-white mold. The fermentation time is recorded. After fermentation, the fermented product is obtained and dried to obtain Liushenqu.
[0054] Comparative Example 4 The processing technology of Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0055] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and decoct for 1 hour, squeeze the decoction bag once every 5 minutes during the decoction, filter after decoction, and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0056] refer to Figure 2 The inner wall of each layer of tray 1 of the fermentation box is brushed with the fermentation liquid prepared in Example 1, and the thickness of the fermentation liquid is controlled within 1 cm. After drying, the agglomerates are laid, and the part of the agglomerates that contacts the inner wall of the tray 1 contacts the fermentation liquid, and the center of the bottom surface of the agglomerates can also contact the fermentation liquid. The thickness of each layer of the agglomerates is 7 cm. After laying, the temperature is maintained at 30°C and the relative humidity is 70%, and the agglomerates are fermented until the surface is covered with yellow-white or gray-white mold. The fermentation time is recorded, and the fermented product is obtained after fermentation, and dried to obtain Liushenqu.
[0057] Comparative Example 5 The processing technology of Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0058] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of cleaned Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and decoct for 1 hour, squeeze the decoction bag once every 5 minutes during the decoction, filter after decoction, and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0059] refer to Figure 2, the inner wall of each layer of tray 1 of the fermentation box is brushed with the fermentation liquid prepared in Example 1, and the thickness of the fermentation liquid is controlled within 1 cm. After drying, the agglomerates are laid, and the part of the agglomerates that contacts the inner wall of the tray 1 contacts the fermentation liquid, and the center of the bottom surface of the agglomerates can also contact the fermentation liquid. The thickness of each layer of the agglomerates is 7 cm. After laying, the temperature is maintained at 30°C and the relative humidity is 70%. Fermentation, when yellow-white or gray-white mold coat just appears on the surface of the agglomerates, the fermentation liquid prepared in Example 1 is brushed on the upper surface of the agglomerates again, and the center of the upper surface of the agglomerates can also contact the fermentation liquid. Apply thinly, and the thickness is controlled within 1 cm. When brushing, the surroundings and bottom of the agglomerates do not need to be brushed. After brushing, continue to ferment until the surface is covered with yellow-white or gray-white mold coat, record the fermentation time, obtain the fermented product after fermentation, dry it, and obtain Liushenqu.
[0060] Comparative Example 6 The processing technology of traditional Liushenqu, the processing steps are as follows: Prepare the raw materials: by weight, the ratio of Polygonum hydropiper, Xanthium sibiricum, Artemisia annua, bitter almond, adzuki bean, wheat bran and flour is 5:5:5:1:1:50:25.
[0061] Pretreatment: Grind 1 part of bitter almond and 1 part of red bean into coarse powder, mix with 25 parts of flour and 50 parts of wheat bran to obtain medicinal powder. Put 5 parts of Polygonum hydropiper, 5 parts of Xanthium sibiricum and 5 parts of Artemisia annua into a decoction machine, add water and boil for 1 hour. After boiling, filter and concentrate the filtrate into a clear paste. Mix the clear paste and medicinal powder while hot to form a mass.
[0062] refer to Figure 2 , lay the lumps on each tray of the fermentation box, and the thickness of each layer of the lumps is 7 cm. After laying, maintain the temperature at 30°C and the relative humidity at 70%, and ferment it until the surface is covered with yellow-white or gray-white mold. Record the fermentation time, obtain the fermented material after fermentation, dry it, and obtain Liushenqu.
[0063] Detection: The fermentation time was recorded. The fermentation was completed when yellow-white or gray-white mold was grown on the surface. The growth of the mold was observed and compared. The recording was stopped after the fermentation was completed. The results are shown in Table 3: Table 3
[0064] analyze: Example 2: During decoction, the fermentation aid prepared in Example 1 was brushed on the area 3 by squeezing, and the bottom of the agglomerate was in contact with the fermentation aid. The fermentation was completed after 43 hours, and the agglomerate was evenly and densely covered with mold, and there was no situation where there was less mold in the center.
[0065] Example 3: During decocting, the balls were squeezed and the fermentation liquid was also brushed on the area where the inner wall of the well frame 2 could contact the balls. When laying, the balls were close to the inner wall of the well frame 2 and the bottom of the balls could also contact the fermentation liquid. The fermentation was completed after 43 hours and the balls were evenly covered with mold, without less mold in the center.
[0066] Example 4: During decoction, the fermentation liquid prepared in Example 1 was applied to area 3, and the bottom of the mass was in contact with the fermentation liquid. After the mass was laid, the well frame 2 was not removed, and the well frame 2 was not coated with the fermentation liquid. The fermentation liquid was applied once in the middle. After 40 hours of fermentation, the mold coat was evenly and densely covered, and there was no less mold coat in the center.
[0067] Comparative Example 1: No squeezing was performed during decoction, but fermentation aid was applied. The fermentation aid prepared in Example 1 was brushed on area 3, the bottom of the mass was in contact with the fermentation aid, and the well frame 2 was removed. The fermentation was completed after 48 hours, and the mass was evenly and densely covered with mold, and there was no situation where there was less mold in the center.
[0068] Comparative Example 2: Squeezing during decocting, without placing a tic-tac-toe frame 2 and without applying a fermentation aid, the fermentation was completed in 5 days, and there was less mold in the center, but the density was higher than that of Comparative Example 6.
[0069] Comparative Example 3: During decocting, squeeze and place a tic-tac-toe frame 2 to disperse the lumps and then remove them. No fermentation liquid is applied. The fermentation is completed in 4.5 days. There is less mold in the center, but the density is higher than that of Comparative Example 2.
[0070] Comparative Example 4: Squeeze during decocting, do not place the well frame 2, but brush the fermentation liquid, and do not apply it again during the process. Fermentation is completed after 55 hours, and the moldy skin is evenly and densely covered.
[0071] Comparative Example 5: Squeeze during decocting, do not place the tic-tac-toe frame 2, but brush with fermentation liquid, apply fermentation liquid once in the middle, fermentation is completed in 52 hours, and the mold is evenly and densely covered.
[0072] Comparative Example 6: No squeezing during decoction, no decoction bag, no well frame 2, and no fermentation liquid application. Fermentation was completed in 7 days, and there was less mold in the center.
[0073] Comparing Examples 2 to 4 with Comparative Examples 1 to 6, it can be seen that the fermentation aid can accelerate the fermentation speed, increase the density of mold coat distribution, and improve the fermentation effect. The well frame 2 can disperse the agglomerates better, which is helpful for the fermentation of the agglomerates. Extrusion during decoction can increase the concentration of the filtrate, improve the decoction effect, and help the fermentation of the agglomerates. During decoction of the present application, the raw materials are placed in a decoction bag, which further improves the decoction effect and helps the fermentation of the agglomerates.
[0074] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.
Claims
1. Optimize the processing method of Liushenqu fermentation, characterized in that, The steps include: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, take Polygonum hydropiper, Xanthium sibiricum, and Artemisia annua, add water and boil, filter, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder while hot to form a mass; ferment the mass, contact the fermentation aid during fermentation, dry after fermentation, and obtain Liushenqu; The fermentation aid liquid comprises the following raw materials: bacillus, short wave monospermum, enzyme, plant extract, polyamino acid and organic acid.
2. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The steps include: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas, and after drying, lumps are laid, and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, and fermentation is carried out. After fermentation, it is dried to obtain Liushenqu.
3. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that, The Bacillus includes Bacillus pumilus; and the enzyme includes at least one of lipase and pectinase.
4. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The plant extract includes seaweed extract; and the polyamino acid includes gamma-polyglutamic acid.
5. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that, The Brevundimonas include Brevundimonas diminuta; the organic acid includes citric acid.
6. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The method for preparing a fermentation aid comprises the following steps: Except for the organic acid, other raw materials are first mixed, and then the organic acid is added to the mixture to adjust the pH to 2.0-6.5, and the mixture is mixed evenly to obtain a fermentation aid liquid.
7. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The fermentation aid comprises the following raw materials in parts by weight: 2-20 parts of bacillus, 2-20 parts of short wave monosperms, 2-30 parts of enzymes, 2-20 parts of plant extracts, 2-20 parts of polyamino acids, and 2-20 parts of organic acids.
8. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The steps include: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to get medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil for 0.5-2h, squeeze the decoction bag once every 5-30min during boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms a plurality of uncovered areas on the tray. Fermentation liquid is brushed on the areas, and the thickness of the fermentation liquid is ≤1cm. After drying, lumps are laid, and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame may or may not be removed. The fermentation is carried out at 25-60°C and a relative humidity of 60-95%, and the lumps are dried after fermentation to obtain Liushenqu.
9. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The steps include: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas, and fermentation liquid is also brushed on the areas on the inner wall of the tic-tac-toe frame that can contact the lumps. After drying, the lumps are laid and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, fermentation is carried out, and drying is performed after fermentation to obtain Liushenqu.
10. The processing method for optimizing Liushenqu fermentation according to claim 1, characterized in that: The steps include: Grind bitter almonds and adzuki beans into coarse powder, mix with flour and wheat bran to obtain medicinal powder, put Polygonum hydropiper, Xanthium sibiricum and Artemisia annua into a decoction bag, put the decoction bag into a decoction machine, add water and boil, squeeze the decoction bag in the middle of boiling, filter after boiling, concentrate the filtrate into a clear paste, mix the clear paste and medicinal powder evenly while hot to form a mass, A tic-tac-toe frame is placed on each layer of the tray of the fermentation box, and the tic-tac-toe frame forms multiple uncovered areas on the tray. Fermentation liquid is brushed on the areas and dried. Then, lumps are laid and the lumps contact the fermentation liquid. After laying, the tic-tac-toe frame is removed or not, and fermentation is carried out. When yellow-white or gray-white mold just appears on the surface of the lumps, fermentation liquid is brushed on the upper surface of the lumps. Fermentation is continued after brushing, and the lumps are dried after fermentation to obtain Liu Shenqu.