Preparation method of polygonatum kingianum drinking water
Through multiple steaming and soaking combined with intermittent shade drying, the problem that existing Polygonatum processing methods are difficult to activate the active ingredients is solved, and the taste of Polygonatum drinking water is improved and the full utilization of the active ingredients is achieved.
Patent Information
- Application Number
- CN202510271988.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-10
- Publication Date
- 2025-05-27
AI Technical Summary
The existing processing methods of Polygonatum are difficult to fully activate the active ingredients in Polygonatum, resulting in waste of active ingredients and poor taste.
The method of multiple steaming and soaking combined with intermittent yin drying is adopted, including the multiple steaming temperature is 110-115℃, the steaming time is 1-3 hours, and the steps of spraying sauce-flavored white wine through multiple soaking, combined with the steps of spraying sauce-flavored white wine when the vagina is dry.
Fully activate the active ingredients in Polygonatum, improve the taste of Polygonatum drinking water and the utilization rate of active ingredients, and reduce waste.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of refined processing of polygonatum sibiricum, and specifically relates to a method for making polygonatum sibiricum drinking water. Background Art
[0002] Polygonatum sibiricum water is a drink or medicinal liquid made mainly from the Chinese medicinal material polygonatum sibiricum, usually extracted by soaking in water or decocting. However, although the above process is simple and easy to operate, it has the following defects: 1. The active ingredients in polygonatum sibiricum (such as polysaccharides, saponins, flavonoids) are mostly macromolecules or combined with plant fibers, and it is difficult to fully dissolve them only by simple soaking in water or short-time decocting.
[0003] 2. The traditional method of soaking / decocting still contains 20 - 30% of the active ingredients in the polygonatum sibiricum residue after soaking / decocting, but it is usually discarded, resulting in waste.
[0004] 3. There is an earthy smell, which affects the taste. Summary of the Invention
[0005] Aiming at the defects existing in the prior art, the purpose of the present invention is to provide a method for making polygonatum sibiricum drinking water, which can fully activate the active ingredients in polygonatum sibiricum and has a better taste.
[0006] To achieve the above purpose, the technical solution adopted by the present invention is: a method for making polygonatum sibiricum drinking water, including the following steps: Step S1. Wash the polygonatum sibiricum clean and dry it in the shade for 72 - 120h, then put it into a steaming container for the first steaming, the steaming temperature is 110 - 115°C, and the steaming time is 3h; Step S2. Take out the polygonatum sibiricum and dry it in the shade for 9 - 11h, then put it into a food-grade container, add a mixed solution of yellow rice wine and maotai-flavor liquor for the first soaking, and the soaking time is 18 - 30h; Step S3. Take out the polygonatum sibiricum and dry it in the shade for 24h, then put it into a steaming container for the second steaming, the steaming temperature is 110 - 115°C, and the steaming time is 1 - 1.5h; Step S4. Take out the polygonatum sibiricum and drain the water for 1h, then put it into a food-grade container, add yellow rice wine for the second soaking, and the soaking time is 1 - 2h; Step S5. Take out the polygonatum sibiricum and dry it in the shade for 24 - 30h, then put it into a steaming container for the third steaming, the steaming temperature is 110 - 115°C, and the steaming time is 1 - 1.5h; Step S6. Take out the polygonatum sibiricum and drain the water for 2h, then put it into a food-grade container, add maotai-flavor liquor for the third soaking, and the soaking time is 1 - 2h; Step S7. Take out the polygonatum sibiricum and dry it in the shade for 24 - 30h, then put it into a steaming container for the fourth steaming, the steaming temperature is 110 - 115°C, and the steaming time is 1 - 1.5h; Step S8. Take out the polygonatum sibiricum, dry it in the shade for 36 - 60 h, then put it into a food - grade container, add yellow rice wine for the fourth soaking, and the soaking time is 2 - 2.5 h; Step S9. Take out the polygonatum sibiricum, dry it in the shade for 48 h, then put it into a steaming container for the fifth steaming, the steaming temperature is 110 - 115 °C, and the steaming time is 1.5 - 2 h; Step S10. After the polygonatum sibiricum cools naturally, spray it with yellow rice wine for the sixth steaming, the steaming temperature is 110 - 115 °C, and the steaming time is 0.5 h; Step S11. Take out the polygonatum sibiricum and put it into a food - grade container, add yellow rice wine for the fifth soaking, and the soaking time is 1 - 3 h; Step S12. Take out the polygonatum sibiricum, dry it in the shade for 72 h, then put it into a steaming container for the seventh steaming, the steaming temperature is 110 - 115 °C, and the steaming time is 1 h; Step S13. Take out the polygonatum sibiricum, dry it in the shade for 72 h, then put the polygonatum sibiricum into drinking water for boiling, and after boiling, obtain polygonatum sibiricum drinking water.
[0007] On the basis of the above - mentioned technical solution, in Step S2, the mass ratio of yellow rice wine to mao - tai - flavor liquor is 5:1.
[0008] On the basis of the above - mentioned technical solution, in Step S9, when drying the polygonatum sibiricum in the shade, spray it with mao - tai - flavor liquor every two hours.
[0009] On the basis of the above - mentioned technical solution, in Step S12, when drying the polygonatum sibiricum in the shade, spray it with mao - tai - flavor liquor every two hours.
[0010] On the basis of the above - mentioned technical solution, in Step S13, put the polygonatum sibiricum in a food - grade non - woven fabric bag, then put it into drinking water for boiling, and the boiling time is 1.5 - 2 h.
[0011] On the basis of the above - mentioned technical solution, in Step S13, the drinking water is mineral water, and the mass ratio of polygonatum sibiricum to mineral water is 1:100.
[0012] On the basis of the above - mentioned technical solution, in Step S13, disinfect and can the polygonatum sibiricum drinking water obtained after boiling.
[0013] On the basis of the above - mentioned technical solution, when drying the polygonatum sibiricum in the shade, lay the polygonatum sibiricum flat on a cool and dry bamboo product for drying.
[0014] The beneficial effects of the present invention are as follows: The present invention can fully activate the active ingredients in polygonatum sibiricum through multiple steamings, multiple soakings and intermittent drying in the shade, and has a better taste. Specific embodiments
[0015] The present invention will be further described in detail below in conjunction with embodiments. The following embodiments are explanations of the present invention, and the present invention is not limited to the following embodiments. The present invention limits its addition amount only for the convenience of implementing the present invention, and does not mean that it cannot be implemented outside the scope defined by the present invention.
[0016] An embodiment of the present invention provides a method for making polygonatum odoratum drinking water, comprising the following steps: Step S1. Wash the polygonatum odoratum clean and lay it flat on a cool and dry bamboo product to dry in the shade for 72 - 120h, then put it into a steaming container for the first steaming, with the steaming temperature of 110 - 115°C and the steaming time of 3h; Step S2. Take out the polygonatum odoratum and dry it in the shade for 9 - 11h, then put it into a food-grade container, add a mixed solution of yellow rice wine and Maotai-flavor liquor for the first soaking, with the soaking time of 18 - 30h; specifically, the mass ratio of yellow rice wine to Maotai-flavor liquor is 5:1. The yellow rice wine is made from glutinous rice, such as Fangxian yellow rice wine with an alcohol content of 15 - 18°, and the alcohol content of the Maotai-flavor liquor is above 50°.
[0017] Step S3. Take out the polygonatum odoratum and lay it flat on a cool and dry bamboo product to dry in the shade for 24h (to allow the polygonatum odoratum to fully absorb the components of yellow rice wine and Maotai-flavor liquor), then put it into a steaming container for the second steaming, with the steaming temperature of 110 - 115°C and the steaming time of 1 - 1.5h; Step S4. Take out the polygonatum odoratum and drain the water for 1h, then put it into a food-grade container, add yellow rice wine for the second soaking, with the soaking time of 1 - 2h; Step S5. Take out the polygonatum odoratum and lay it flat on a cool and dry bamboo product to dry in the shade for 24 - 30h, then put it into a steaming container for the third steaming, with the steaming temperature of 110 - 115°C and the steaming time of 1 - 1.5h; Step S6. Take out the polygonatum odoratum and drain the water for 2h, then put it into a food-grade container, add Maotai-flavor liquor for the third soaking, with the soaking time of 1 - 2h; Step S7. Take out the polygonatum odoratum and lay it flat on a cool and dry bamboo product to dry in the shade for 24 - 30h, then put it into a steaming container for the fourth steaming, with the steaming temperature of 110 - 115°C and the steaming time of 1 - 1.5h; Step S8. Take out the polygonatum odoratum and lay it flat on a cool and dry bamboo product to dry in the shade for 36 - 60h, then put it into a food-grade container, add yellow rice wine for the fourth soaking, with the soaking time of 2 - 2.5h; Step S9. Take out the polygonatum odoratum and lay it flat on a cool and dry bamboo product to dry in the shade for 48h, then put it into a steaming container for the fifth steaming, with the steaming temperature of 110 - 115°C and the steaming time of 1.5 - 2h; When the polygonatum odoratum is drying in the shade, spray it with Maotai-flavor liquor every two hours to allow the polygonatum odoratum to fully absorb the nutritional components of the liquor and activate components such as polygonatum polysaccharide, polygonatum saponin, and polygonatum flavone in the polygonatum odoratum.
[0018] Step S10. After the polygonatum sibiricum is naturally cooled, take rice wine and spray it, and perform the sixth steaming. The steaming temperature is 110-115 °C, and the steaming time is 0.5 h; Step S11. Take out the polygonatum sibiricum and put it into a food-grade container, add rice wine and perform the fifth soaking, and the soaking time is 1-3 h; Step S12. Take out the polygonatum sibiricum and spread it out on a cool and dry bamboo product to dry in the shade for 72 h, then put it into a steaming container and perform the seventh steaming. The steaming temperature is 110-115 °C, and the steaming time is 1 h; Specifically, when the polygonatum sibiricum is dried in the shade, spray it with Maotai-flavored liquor every two hours to allow the polygonatum sibiricum to fully absorb the nutritional components of the liquor and activate the components such as polygonatum polysaccharide, polygonatum saponin, and polygonatum flavone in the polygonatum sibiricum.
[0019] Step S13. Take out the polygonatum sibiricum and spread it out on a cool and dry bamboo product to dry in the shade for 72 h, then put the polygonatum sibiricum into drinking water for boiling, and obtain polygonatum sibiricum drinking water after boiling. Specifically, place the polygonatum sibiricum in a food-grade non-woven fabric bag, then put it into drinking water for boiling, and the boiling time is 1.5-2 h. The drinking water is mineral water, and the mass ratio of polygonatum sibiricum to mineral water is 1:100. Disinfect and can the polygonatum sibiricum drinking water obtained after boiling.
[0020] The present invention is not limited to the above embodiments. For those of ordinary skill in the art of this technology, without departing from the principle of the present invention, several improvements and retouches can be made, and these improvements and retouches are also regarded as within the protection scope of the present invention. The content not described in detail in this specification belongs to the prior art well known to those of ordinary skill in the art.
Claims
1. A method for preparing polygonatum drinking water, characterized in that: The following steps are involved: Step S1. Wash the polygonatum sibiricum, dry it in the shade for 72-120 hours, and then put it into a steaming container for the first steaming at a temperature of 110-115°C for 3 hours; Step S2. Take out the polygonatum and dry it in the shade for 9-11 hours, then put it into a food-grade container, add the mixture of rice wine and sauce-flavor liquor for the first soaking, and the soaking time is 18-30 hours; Step S3. Take out the polygonatum and dry it in the shade for 24 hours, then put it into a steaming container and steam it for the second time at a steaming temperature of 110-115°C and a steaming time of 1-1.5 hours; Step S4. Take out the polygonatum, drain the water for 1 hour, put it into a food-grade container, add rice wine for a second soaking, and soak for 1-2 hours; Step S5. Take out the polygonatum and dry it in the shade for 24-30 hours, then put it into a steaming container and steam it for the third time at a steaming temperature of 110-115°C for 1-1.5 hours; Step S6. Take out the polygonatum, drain the water for 2 hours, put it into a food-grade container, add Maotai-flavor liquor for the third soaking, and soak for 1-2 hours; Step S7. Take out the polygonatum and dry it in the shade for 24-30 hours, then put it into a steaming container and steam it for the fourth time at a steaming temperature of 110-115°C and a steaming time of 1-1.5 hours; Step S8. Take out the polygonatum and dry it in the shade for 36-60 hours, then put it into a food-grade container, add rice wine for the fourth soaking, and the soaking time is 2-2.5 hours; Step S9. Take out the polygonatum and dry it in the shade for 48 hours, then put it into a steaming container and steam it for the fifth time at a steaming temperature of 110-115°C and a steaming time of 1.5-2 hours; Step S10. After the polygonatum is cooled naturally, the yellow wine is sprayed on it and steamed for the sixth time at a steaming temperature of 110-115°C for a steaming time of 0.5h; Step S11. Take out the polygonatum and put it into a food-grade container, add rice wine for the fifth soaking, the soaking time is 1-3 hours; Step S12. Take out the polygonatum and dry it in the shade for 72 hours, then put it into a steaming container and steam it for the seventh time at a steaming temperature of 110-115°C for 1 hour; Step S13: After taking out the polygonatum and drying it in the shade for 72 hours, the polygonatum is put into drinking water for boiling, and after boiling, polygonatum drinking water is obtained.
2. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S2, the mass ratio of rice wine to sauce-flavor liquor is 5:
1.
3. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S9, when the polygonatum is dried in the shade, it is sprayed with sauce-flavor liquor once every two hours.
4. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S12, when the polygonatum is dried in the shade, it is sprayed with Maotai-flavor liquor once every two hours.
5. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S13, the polygonatum sibiricum is placed in a food-grade non-woven bag, and then put into drinking water for boiling for 1.5-2 hours.
6. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S13, the drinking water is mineral water, and the mass ratio of polygonatum to mineral water is 1:
100.
7. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: In step S13, the polygonatum drinking water obtained after boiling is sterilized and canned.
8. The method for making polygonatum drinking water as claimed in claim 1, characterized in that: When the polygonatum needs to be dried in the shade, spread it flat on a cool and dry bamboo product for drying in the shade.