Processing technology of malus toringoides and malus toringoides

Abstract

The invention discloses a processing technology of a malus toringoides and malus toringoides granule traditional Chinese medicine decoction piece. The malus toringoides and malus toringoides granule traditional Chinese medicine decoction piece is high in effective component content and unique in flavor. The processing technology of the malus toringoides leaf traditional Chinese medicine decoction piece comprises the steps that fresh malus toringoides leaves are sequentially subjected to green rocking, fixation, cooling, grinding, rolling forming, wrapping-twisting, drying and screening, and the malus toringoides leaf traditional Chinese medicine decoction piece is obtained. The processing technology provided by the invention further comprises the step of spraying edible emulsion, the edible emulsion is sprayed in the cooling stage after the malus toringoides leaves are subjected to fixation treatment, and then subsequent operation is performed, so that the loss of active ingredients of the malus toringoides leaves in the processing process is reduced, and meanwhile, the moisture resistance and mildew resistance of the malus toringoides granule traditional Chinese medicine decoction pieces are improved; and the shelf life can be prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of Chinese herbal medicine pieces, and in particular to a processing technology for preparing Chinese herbal medicine pieces of E'se granules. Background Art

[0002] Chinese herbal medicine E'se (Tibetan) is the dried leaves and leaf buds of Malus toringoides (Rehd.) Hughes or Malus transitoria (Batal.) Schneid. of the genus Malus in the Rosaceae family. The E'se medicinal materials are rich in active ingredients such as flavonoids, phloridzin, and phloretin, and have a strong effect on regulating sub-healthy problems of the body. It can not only assist in reducing blood sugar and blood lipids, protecting the liver, improving the body's anti-fatigue ability and anti-inflammatory ability, but also improving the body's hypoxia tolerance ability, etc., and has high medicinal value and edible value. The commonly used processing method of E'se is to make its young leaves into tea according to traditional technology or to prepare Chinese herbal medicine pieces through a processing technology from fresh E'se leaves to meet the daily drinking needs of consumers.

[0003] CN107535650A discloses an E'se brick tea and its preparation method. The preparation method provided by this invention includes successively subjecting E'se tea leaves to adding water, piling fermentation, steam distillation, adding tea juice, pressing into shape, secondary fermentation, and low-temperature drying; adopting the secondary fermentation process to retain and convert the nutrients in fresh tea leaves into effective components in the E'se brick tea, improving the nutritional value of the E'se brick tea and forming a unique flavor. This invention processes E'se tea leaves into E'se brick tea, increasing the product form of E'se tea and expanding the application range of E'se tea; however, the prepared E'se brick tea finished product has poor moisture-proof and mildew-proof properties and is not conducive to the long-term preservation of E'se tea in areas with high air humidity all year round.

[0004] CN107535651A discloses an E'se black tea and its preparation method. The preparation method of the E'se black tea of this invention uses both E'se fruits and E'se leaves as raw materials and pretreats them separately: after aerobic fermentation of E'se fruits, the fermentation broth is taken, and E'se leaves are withered and rolled, and then the fermentation broth and E'se leaves are mixed in proportion and fermented again. The obtained E'se leaves are dried by grading to obtain E'se black tea. This invention uses both E'se leaves and E'se fruits as raw materials to prepare E'se black tea, expanding the application idea of E'se, improving the taste of the product, and enriching the flavor of the product; however, this preparation method is cumbersome in operation, has poor controllability, and is prone to loss of active ingredients in the finished E'se tea. Summary of the Invention

[0005] In view of the above defects of the prior art, the present invention provides a processing technology for preparing Chinese herbal medicine pieces of Ese granules, which can not only reduce the loss of active ingredients in the Chinese herbal medicine pieces of Ese granules during the processing, but also improve the moisture absorption and mildew conditions of the Chinese herbal medicine pieces of Ese granules, and extend the shelf life of the prepared Chinese herbal medicine pieces of Ese granules. Moreover, the processing technology provided by the present invention has simple steps, good controllability, low process cost and high efficiency.

[0006] To achieve the above object, the present invention provides a processing technology for preparing Chinese herbal medicine pieces of Ese granules, comprising the following steps:

[0007] Perform rocking green on fresh leaves of Ese leaves for 3 - 5 minutes, then conduct fixation at 280 - 300 °C for 2 - 10 minutes; after cooling for 8 - 12 minutes, perform grinding, rolling into shape, and wrapping and kneading to obtain Ese granules; then place the Ese granules in an oven at 80 - 100 °C for drying and screening to obtain Chinese herbal medicine pieces of Ese granules.

[0008] Preferably, the Ese leaves are derived from the leaves of Malus toringoides or Malus transitoria of the Rosaceae family.

[0009] Preferably, the above processing technology for preparing Chinese herbal medicine pieces of Ese granules further includes spraying an edible emulsion, specifically:

[0010] Perform rocking green on fresh leaves of Ese leaves for 3 - 5 minutes, then conduct fixation at 280 - 300 °C for 2 - 10 minutes; after cooling for 8 - 12 minutes, spray the edible emulsion on the fixed Ese leaves, continue to cool for 20 - 40 minutes, then perform grinding, rolling into shape, and wrapping and kneading to obtain Ese granules; then place the Ese granules in an oven at 80 - 100 °C for drying and screening to obtain Chinese herbal medicine pieces of Ese granules.

[0011] For further description of the present invention, in the processing technology, the grinding operation is to put the cooled Ese leaves into a grinding device, and make the surface of the leaves smoother and more delicate through mechanical friction, which is convenient for subsequent rolling into shape and wrapping and kneading operations.

[0012] Preferably, the spraying amount of the edible emulsion is 0.5 - 2 mL of the edible emulsion per gram of Ese leaves.

[0013] Preferably, the preparation method of the edible emulsion comprises the following steps, by weight:

[0014] Add 1 - 3 parts of fenugreek gum and 1 - 3 parts of whey protein to 88 - 96 parts of water and mix. Place it under ultrasonic treatment at an ultrasonic frequency of 30 - 50 KHz, an ultrasonic power of 50 - 100 W, and a temperature of 35 - 45 °C for 3 - 8 min. Then, mix and stir at room temperature and 300 - 600 rpm for 5 - 15 min. Then, add 1 - 2 parts of glycerol and 1 - 2 parts of Tween 20 and mix and stir at 40 - 60 °C and 500 - 800 rpm for 10 - 20 min. Then, add 0.2 - 1 part of natural antioxidant and continue stirring for 3 - 5 min to obtain a mixed solution. Then, subject the mixed solution to high - pressure homogenization at 15000 - 18000 rpm for 3 - 5 min to prepare an edible emulsion.

[0015] Preferably, the preparation method of the edible emulsion can also be as follows, by weight:

[0016] Add 1 - 3 parts of fenugreek gum and 1 - 3 parts of whey protein to 88 - 96 parts of water and mix. Place it under ultrasonic treatment at an ultrasonic frequency of 30 - 50 KHz, an ultrasonic power of 50 - 100 W, and a temperature of 35 - 45 °C for 3 - 8 min. Then, mix and stir at room temperature and 300 - 600 rpm for 5 - 15 min. Then, add 1 - 2 parts of glycerol and 1 - 2 parts of Tween 20 and mix and stir at 40 - 60 °C and 500 - 800 rpm for 10 - 20 min. Then, add 0.2 - 1 part of natural antioxidant and continue stirring for 3 - 5 min to obtain a mixed solution. Melt 0.5 - 1 part of natural wax at 60 - 90 °C and add it to the above - mentioned mixed solution and continue stirring for 5 - 10 min. Then, subject it to high - pressure homogenization at 15000 - 18000 rpm for 3 - 5 min to prepare an edible emulsion.

[0017] Preferably, the natural antioxidant is a mixture of vitamin C and tea polyphenol in a mass ratio of 1 - 2:1 - 2.

[0018] In the preparation process of the edible emulsion of the present invention, the introduced fenugreek gum is a natural polysaccharide substance with good film-forming properties and can form a tough and flexible film. At the same time, the introduced rice bran protein is a natural plant protein with good film-forming properties and mechanical properties. The present invention prepares an edible emulsion by the synergistic action of rice bran protein and fenugreek gum, and spraying it on the surface of E. utilis leaves can effectively wrap the E. utilis leaves and form an edible film with certain mechanical strength, good flexibility and heat stability on its surface, which can provide a protective barrier for E. utilis leaves. The formed protective barrier can not only prevent the active ingredients such as total flavonoids in E. utilis leaves from being more damaged due to external mechanical friction or environmental factors during the subsequent processing (such as grinding, rolling into shape, wrapping and kneading, drying), improve its stability, but also provide a certain barrier performance, which can reduce water penetration and mold growth. In addition, fenugreek gum and rice bran protein also contain a variety of antioxidant components and natural antibacterial components, which can form a synergistic effect with vitamin C and tea polyphenols in the emulsion to jointly scavenge free radicals and inhibit oxidation reactions. This synergistic effect can significantly improve the stability of total flavonoids and further enhance the anti-mold effect.

[0019] Preferably, the natural wax is selected from at least one of beeswax, candelilla wax, and carnauba wax.

[0020] In the preparation process of the edible emulsion of the present invention, natural waxes such as beeswax, candelilla wax, and carnauba wax introduced can form tiny particles in the emulsion, which can fill the pores of the film and enhance the compactness of the film. This dense protective layer can effectively block the direct contact of external environmental factors with the active ingredients in the E. utilis granule Chinese herbal pieces, reducing the occurrence of oxidation and degradation reactions. At the same time, the added natural wax also has good hydrophobicity, which can effectively block the penetration of moisture. This hydrophobicity enables the film to remain dry during storage and reduces the hygroscopicity of the E. utilis granule Chinese herbal pieces. The inventor of the present invention found that the composite film formed by adding natural waxes such as beeswax, candelilla wax, and carnauba wax with fenugreek gum and rice bran protein has better barrier performance, and because fenugreek gum has strong heat resistance, its heat resistance can be improved when mixed and reacted with natural waxes to form a composite film, so that the formed composite film can not only block the penetration of moisture and oxygen, but also has good heat stability; and adding natural waxes such as beeswax, candelilla wax, and carnauba wax in the preparation process of the edible emulsion and mixing them with glycerol, the synergistic effect of glycerol and natural wax can make the film maintain flexibility while reducing water absorption. Therefore, the addition of natural wax in the preparation process of the edible emulsion is beneficial to further improving the moisture-proof effect and heat resistance effect, and can extend the shelf life of the E. utilis granule Chinese herbal pieces.

[0021] The beneficial effects of the present invention:

[0022] 1. Compared with the prior art, the processing technology of the Chinese herbal medicine decoction pieces of Ese granules provided by the present invention prepares the Chinese herbal medicine decoction pieces of Ese granules by successively subjecting fresh Ese leaves to withering, fixation, cooling, grinding, rolling into shape, wrapping and kneading, drying and screening. The present invention processes Ese leaves into Chinese herbal medicine decoction pieces, increasing the product form of Ese leaves, expanding the application scope of Ese leaves, and the provided Chinese herbal medicine decoction pieces of Ese granules have high effective ingredient content, unique flavor and high nutritional value.

[0023] 2. Compared with the prior art, the processing technology provided by the present invention further includes spraying an edible emulsion. After the Ese leaves are fixed and then enter the cooling stage, the edible emulsion is sprayed, and then subsequent operations are carried out. The edible emulsion can form an edible film on the surface of the Ese leaves, which can not only reduce the loss of active ingredients during the processing of the Ese leaves, but also help improve the moisture-proof and mildew-proof properties of the Chinese herbal medicine decoction pieces of Ese granules, thereby extending their shelf life. In the preparation process of the edible emulsion of the present invention, the trigonelline gum and rice bran protein introduced have good film-forming properties, biocompatibility and mechanical properties, and the combination of the two can form an edible film with good flexibility and mechanical strength; the addition of glycerol and Tween 20 can help natural wax and other components to be evenly dispersed in the water phase to form a stable emulsion, and at the same time is conducive to increasing the flexibility and ductility of the film, preventing the film from being too brittle and hard, and helping to improve the transparency of the film; vitamin C and tea polyphenols have good antioxidant properties, which can extend the shelf life of the film and endow the film with certain health care functions; in addition, natural wax can improve the heat resistance and water resistance of the film, enhancing the protective performance of the film during the storage of the Chinese herbal medicine decoction pieces of Ese granules. The edible emulsion prepared by the present invention using green and environmentally friendly natural substances is not only safe to eat, but also has no influence on the appearance, quality and taste of the Chinese herbal medicine decoction pieces of Ese granules. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the processing flow of the Chinese herbal medicine decoction pieces of Ese granules. DETAILED DESCRIPTION OF THE INVENTION

[0025] Parameters and sources of specific chemical substances are used.

[0026] Fresh Ese leaves are the leaves of Malus toringoides (Rehd.) Hughes, a plant of the genus Malus in the Rosaceae family;

[0027] Trigonelline gum, effective substance content: 99%, CAS No.: 28664-35-9, sourced from Jiangsu Duoyang Bioengineering Technology Co., Ltd.;

[0028] Rice bran protein, protein content: 90%, sourced from Shaanxi Parneer Biotechnology Co., Ltd.;

[0029] Soybean protein isolate, protein content ≥ 90%, brand: Shansong Biology;

[0030] Whey protein, content: 80%, item number: S31107, brand: Yuanye;

[0031] Beeswax, food grade, CAS number: 8012-89-3, sourced from Wuhan Jiyesheng Chemical Co., Ltd.;

[0032] Candelilla wax, food grade, CAS number: 8006-44-8, sourced from Wuhan Jiyesheng Chemical Co., Ltd.;

[0033] Carnauba wax, food grade, CAS number: 8015-86-9, sourced from Wuhan Jiyesheng Chemical Co., Ltd.;

[0034] Example 1

[0035] A processing technology for preparing Russula leaves granule traditional Chinese medicine decoction pieces, comprising the following steps:

[0036] Perform green shaking on fresh Russula leaves for 5 min, then carry out fixation at 285 °C for 8 min; after cooling for 10 min, carry out grinding, rolling into shape, and wrapping and kneading to obtain Russula leaves granules; then place the Russula leaves granules in an oven at 90 °C for drying and screening to obtain Russula leaves granule traditional Chinese medicine decoction pieces.

[0037] Example 2

[0038] A processing technology for preparing Russula leaves granule traditional Chinese medicine decoction pieces, comprising the following steps:

[0039] Perform green shaking on fresh Russula leaves for 5 min, then carry out fixation at 285 °C for 8 min; after cooling for 10 min, spray an edible emulsion on the fixed Russula leaves, the spraying amount is 1 mL of edible emulsion per gram of Russula leaves, continue to cool for 30 min, then carry out grinding, rolling into shape, and wrapping and kneading to obtain Russula leaves granules; then place the Russula leaves granules in an oven at 90 °C for drying and screening to obtain Russula leaves granule traditional Chinese medicine decoction pieces.

[0040] The preparation method of the edible emulsion comprises the following steps:

[0041] Add 2 parts by weight of fenugreek gum and 2 parts by weight of rice bran protein to 93 parts by weight of water and mix, place it under ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and a temperature of 40 °C for 5 min, then mix and stir at room temperature and 500 rpm for 10 min, then add 1.5 parts by weight of glycerol and 1 part by weight of Tween 20 and mix and stir at 55 °C and 700 rpm for 15 min, then add 0.5 part by weight of natural antioxidant and continue to stir for 5 min to obtain a mixed solution; then subject the mixed solution to high-pressure homogenization at 17000 rpm for 4 min to prepare the edible emulsion.

[0042] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0043] Example 3

[0044] A processing technology for making Chinese herbal medicine pieces of Eousnea granules comprises the following steps:

[0045] The fresh leaves of Eousnea are shaken for 5 min, then de-enzymed at 285 °C for 8 min; after cooling for 10 min, an edible emulsion is sprayed on the de-enzymed Eousnea leaves, the spraying amount is 1 mL of the edible emulsion per gram of Eousnea leaves, cooling is continued for 30 min, then grinding, rolling into shape, and wrapping and kneading are carried out to obtain Eousnea granules; then the Eousnea granules are dried at 90 °C and screened to obtain the Chinese herbal medicine pieces of Eousnea granules.

[0046] The preparation method of the edible emulsion comprises the following steps:

[0047] 2 parts by weight of fenugreek gum and 2 parts by weight of rice bran protein are added to 93 parts by weight of water and mixed, and the mixture is subjected to ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and 40 °C for 5 min, then mixed and stirred at room temperature and 500 rpm for 10 min, then 1.5 parts by weight of glycerol and 1 part by weight of Tween 20 are added and mixed and stirred at 55 °C and 700 rpm for 15 min, then 0.5 part by weight of a natural antioxidant is added and stirring is continued for 5 min to obtain a mixed solution; 0.8 part by weight of beeswax is melted at 65 °C and added to the above mixed solution and stirring is continued for 8 min, then high-pressure homogenization is carried out at 17000 rpm for 4 min to prepare the edible emulsion.

[0048] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0049] Example 4

[0050] A processing technology for making Chinese herbal medicine pieces of Eousnea granules comprises the following steps:

[0051] The fresh leaves of Eousnea are shaken for 5 min, then de-enzymed at 285 °C for 8 min; after cooling for 10 min, an edible emulsion is sprayed on the de-enzymed Eousnea leaves, the spraying amount is 1 mL of the edible emulsion per gram of Eousnea leaves, cooling is continued for 30 min, then grinding, rolling into shape, and wrapping and kneading are carried out to obtain Eousnea granules; then the Eousnea granules are dried at 90 °C and screened to obtain the Chinese herbal medicine pieces of Eousnea granules.

[0052] The preparation method of the edible emulsion comprises the following steps:

[0053] Mix 2 parts by weight of fenugreek gum and 2 parts by weight of rice bran protein into 93 parts by weight of water, place it under ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and a temperature of 40 °C for 5 min, then mix and stir at room temperature and 500 rpm for 10 min, then add 1.5 parts by weight of glycerol and 1 part by weight of Tween 20, mix and stir at 55 °C and 700 rpm for 15 min, then add 0.5 part by weight of natural antioxidant and continue to stir for 5 min to obtain a mixed solution; melt 0.8 part by weight of candelilla wax at 75 °C, add it to the above mixed solution and continue to stir for 8 min, then perform high-pressure homogenization at 17000 rpm for 4 min to prepare an edible emulsion.

[0054] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0055] Example 5

[0056] A processing technology for preparing Chinese herbal medicine pieces of Eousnea granules includes the following steps:

[0057] Perform shaking green on fresh leaves of Eousnea for 5 min, then carry out fixation at 285 °C for 8 min; after cooling for 10 min, spray the edible emulsion on the fixed Eousnea leaves, with a spraying amount of 1 mL of edible emulsion per gram of Eousnea leaves, continue to cool for 30 min, then carry out grinding, rolling into shape, and wrapping and kneading to obtain Eousnea granules; then place the Eousnea granules in an oven at 90 °C for drying and screening to obtain Chinese herbal medicine pieces of Eousnea granules.

[0058] The preparation method of the edible emulsion includes the following steps:

[0059] Mix 2 parts by weight of fenugreek gum and 2 parts by weight of rice bran protein into 93 parts by weight of water, place it under ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and a temperature of 40 °C for 5 min, then mix and stir at room temperature and 500 rpm for 10 min, then add 1.5 parts by weight of glycerol and 1 part by weight of Tween 20, mix and stir at 55 °C and 700 rpm for 15 min, then add 0.5 part by weight of natural antioxidant and continue to stir for 5 min to obtain a mixed solution; melt 0.8 part by weight of carnauba wax at 85 °C, add it to the above mixed solution and continue to stir for 8 min, then perform high-pressure homogenization at 17000 rpm for 4 min to prepare an edible emulsion.

[0060] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0061] Comparative Example 1

[0062] A processing technology for preparing Chinese herbal medicine pieces of Eousnea granules includes the following steps:

[0063] The fresh leaves of Russula are shaken for 5 minutes, then fixed at 285 °C for 8 minutes; after cooling for 10 minutes, an edible emulsion is sprayed on the fixed Russula leaves, and the spraying amount is 1 mL of the edible emulsion per gram of Russula leaves, then continue to cool for 30 minutes, and then grind, roll into shape, and wrap and knead to obtain Russula granules; then the Russula granules are dried at 90 °C and screened to obtain the Russula granule traditional Chinese medicine pieces.

[0064] The preparation method of the edible emulsion includes the following steps:

[0065] Add 2 parts by weight of fenugreek gum and 2 parts by weight of soy protein isolate to 93 parts by weight of water and mix. Place it under ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and 40 °C for 5 minutes, then mix and stir at room temperature and 500 rpm for 10 minutes, then add 1.5 parts by weight of glycerol and 1 part by weight of Tween 20 and mix and stir at 55 °C and 700 rpm for 15 minutes, then add 0.5 part by weight of natural antioxidant and continue to stir for 5 minutes to obtain a mixed solution; melt 0.8 part by weight of carnauba wax at 85 °C and add it to the above mixed solution and continue to stir for 8 minutes, then perform high-pressure homogenization at 17000 rpm for 4 minutes to prepare the edible emulsion.

[0066] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0067] Comparative Example 2

[0068] A processing technology for Russula granule traditional Chinese medicine pieces includes the following steps:

[0069] The fresh leaves of Russula are shaken for 5 minutes, then fixed at 285 °C for 8 minutes; after cooling for 10 minutes, an edible emulsion is sprayed on the fixed Russula leaves, and the spraying amount is 1 mL of the edible emulsion per gram of Russula leaves, then continue to cool for 30 minutes, and then grind, roll into shape, and wrap and knead to obtain Russula granules; then the Russula granules are dried at 90 °C and screened to obtain the Russula granule traditional Chinese medicine pieces.

[0070] The preparation method of the edible emulsion includes the following steps:

[0071] 2 parts by weight of fenugreek gum and 2 parts by weight of whey protein were added to 93 parts by weight of water and mixed. The mixture was placed under ultrasonic treatment at an ultrasonic frequency of 40 KHz, an ultrasonic power of 50 W, and a temperature of 40 °C for 5 min. Then, it was mixed and stirred at room temperature and 500 rpm for 10 min. Then, 1.5 parts by weight of glycerol and 1 part by weight of Tween 20 were added and mixed and stirred at 55 °C and 700 rpm for 15 min. Then, 0.5 part by weight of natural antioxidant was added and stirring was continued for 5 min to obtain a mixed solution; 0.8 part by weight of carnauba wax was melted at 85 °C and added to the above mixed solution and stirring was continued for 8 min. Then, high-pressure homogenization was carried out at 17000 rpm for 4 min to prepare an edible emulsion.

[0072] The natural antioxidant is a mixture of vitamin C and tea polyphenols in a mass ratio of 1:1.

[0073] Test Example 1

[0074] Total flavonoid content test

[0075] Referring to the method for determining the total flavonoids in the leaves of Hippophae rhamnoides L. var. yunnanensis (2014 edition) of the "Sichuan Tibetan Medicine Standards", the total flavonoid contents of the Hippophae rhamnoides L. var. yunnanensis granules of Examples 1-5 and Comparative Examples 1-2 of the present invention were determined respectively. The total flavonoid content was calculated based on phloridzin; 5 parallel groups were set for each group, and the test results were averaged. The specific test results are shown in Table 1 below.

[0076] Table 1

[0077]

[0078] As can be seen from Table 1, by comparing Examples 1-5 and Comparative Examples 1-2, it was found that the total flavonoid contents of Examples 2-5 and Comparative Examples 1-2 were higher than that of Example 1, indicating that the introduction of the edible emulsion was beneficial to improving the stability of the active ingredients in the Hippophae rhamnoides L. var. yunnanensis granules and reducing their loss during the processing. The reason may be that spraying the edible emulsion on the surface of the leaves of Hippophae rhamnoides L. var. yunnanensis can quickly form a protective edible transparent film on the surface of the leaves of Hippophae rhamnoides L. var. yunnanensis, which can reduce the damage to the active ingredients during subsequent processing such as grinding, rolling into shape, kneading, and drying, and at the same time can effectively block oxygen and moisture in the air, reduce the oxidation reaction, thereby protecting active ingredients such as flavonoids and reducing the loss of active ingredients.

[0079] Comparing Examples 2-5 with Comparative Examples 1-2, it was found that the total flavonoid contents of Examples 3-5 and Comparative Examples 1-2 were higher than that of Example 2, indicating that introducing natural wax in the preparation process of the edible emulsion was beneficial to improving the protective effect of the edible emulsion on the active ingredients of the E. utilis Hsiao & K. M. Feng granules, thereby further enhancing the stability of the active ingredients in the E. utilis Hsiao & K. M. Feng granules and reducing their loss during the processing. Comparing Examples 3-5, it was found that the total flavonoid content of Example 5 with carnauba wax introduced in the preparation process of the edible emulsion was higher than that of Examples 3-4 with beeswax and candelilla wax introduced respectively. The possible reasons were as follows: First, the introduced hydrophobic natural wax could react with fenugreek gum and rice bran protein to form a denser composite film, improving the stability, barrier property and antibacterial property of the edible transparent film formed on the surface of E. utilis Hsiao & K. M. Feng leaves by the edible emulsion, thus being more beneficial to improving the protective effect of the edible emulsion on the E. utilis Hsiao & K. M. Feng granules and enhancing the stability of their active ingredients. Second, compared with beeswax and candelilla wax, carnauba wax had a higher melting point and stronger hydrophobicity, and the long-chain fatty acids and ester components in its structure could form stable chemical bonds or hydrogen bonds with flavonoid substances, further enhancing the chemical stability of the total flavonoids in the E. utilis Hsiao & K. M. Feng granules. This chemical bonding could reduce the free state of flavonoid substances, lower the active sites of their oxidation reaction, and thus reduce their loss during the processing, thereby more significantly improving the protective effect of the edible emulsion on the E. utilis Hsiao & K. M. Feng granules.

[0080] Comparing Examples 3-5 with Comparative Examples 1-2, it was found that the total flavonoid content of Examples 3-5 was higher than that of Comparative Examples 1-2, indicating that introducing rice bran protein was more beneficial to improving the protective effect of the edible emulsion on the active ingredients of the E. utilis Hsiao & K. M. Feng granules than soy protein isolate and whey protein during the preparation process of the edible emulsion. The possible reasons were as follows: Compared with soy protein isolate and whey protein, there were a large number of polar groups in the molecular structure of rice bran protein, such as carboxyl, amino and hydroxyl groups. These groups could form hydrogen bonds with water molecules, endowing rice bran protein with better water solubility and film-forming property than soy protein isolate and whey protein. And compared with soy protein isolate and whey protein, rice bran protein had good compatibility with fenugreek gum and could form a uniform mixed film. The polar groups in its molecular structure could form hydrogen bonds with the polysaccharide groups in fenugreek gum, being more beneficial to enhancing the mechanical properties and stability of the film.

[0081] Test Example 2

[0082] Moisture-proof test

[0083] The moisture-proof experiments of the Ese granules of traditional Chinese medicine obtained in Examples 1-5 and Comparative Examples 1-2 were carried out for long-term storage. Specifically, the above-mentioned Ese granules of traditional Chinese medicine were stored in an experimental environment with a temperature of 25 °C and a humidity of 75%. The masses of the above-mentioned Ese granules of traditional Chinese medicine were weighed at the 100th h, 200th h, 300th h, and 400th h respectively. Then, the moisture absorption rates (%) of each example and comparative example were calculated according to the mass change. The formula for calculating the moisture absorption rate is as follows:

[0084] Moisture absorption rate (%) = (M t - M 0 ) / M 0 × 100%

[0085] In the formula, M t is the mass of the Ese granules of traditional Chinese medicine after being placed for t hours (100 h, 200 h, 300 h, 400 h); M 0 is the initial mass of the Ese granules of traditional Chinese medicine;

[0086] Five parallel tests were set in each group, and the test results were averaged. The moisture-proof test results are shown in Table 2;

[0087] Mildew-proof and deterioration-proof test

[0088] The mildew-proof experiments of the Ese granules of traditional Chinese medicine obtained in Examples 1-5 and Comparative Examples 1-2 were carried out for long-term storage. Specifically, the above-mentioned Ese granules of traditional Chinese medicine were stored in an experimental environment with a temperature of (40 ± 2) °C and a humidity of (75 ± 5)% for 6 months. The mildew situation of the Ese granules of traditional Chinese medicine was observed (judged as mildew when white, green, black or other abnormal color spots or patches appeared on the surface of the granules, and at the same time, a pungent, putrid or damp smell was produced and the granules became soft). Then, the mildew rates (%) of each example and comparative example were calculated according to the mildew situation. The formula for calculating the mildew rate is as follows:

[0089] Mildew rate (%) = weight of the mildewed Ese granules of traditional Chinese medicine / total weight of the Ese granules of traditional Chinese medicine × 100%

[0090] Five parallel tests were set in each group, and the test results were averaged. The mildew-proof and deterioration-proof test results are shown in Table 3;

[0091] Table 2

[0092]

[0093] Table 3

[0094]

[0095] As can be seen from Table 2 and Table 3, by comparing Examples 1-5 with Comparative Examples 1-2, it is found that the moisture absorption rates and mildew rates of Examples 2-5 and Comparative Examples 1-2 are lower than those of Example 1, indicating that the introduction of the edible emulsion is beneficial to reducing the moisture absorption rate and mildew rate of the Chinese herbal medicine slices of E. utilis leaves; the reason may be that when the edible emulsion is sprayed on the surface of E. utilis leaves, the edible emulsion can quickly form an edible transparent film with good barrier properties and mildew resistance on the surface of E. utilis leaves, which can effectively block the penetration of moisture, keep the film dry during storage, reduce the hygroscopicity of the Chinese herbal medicine slices of E. utilis leaves, inhibit the growth of microorganisms, extend the shelf life, and prevent the leaves from absorbing external odors or pollutants during subsequent processing and storage.

[0096] By comparing Examples 2-5 with Comparative Examples 1-2, it is found that the moisture absorption rates and mildew rates of Examples 3-5 and Comparative Examples 1-2 are lower than those of Example 2, indicating that the introduction of natural wax in the preparation process of the edible emulsion is beneficial to the edible emulsion in improving the moisture-proof and mildew-proof properties of the Chinese herbal medicine slices of E. utilis leaves; by comparing Examples 3-5, it is found that the moisture absorption rate and mildew rate of Example 5 with carnauba wax introduced in the preparation process of the edible emulsion are lower than those of Examples 3-4 with beeswax and candelilla wax introduced respectively in the preparation process of the edible emulsion. The reason may be that firstly, the introduced hydrophobic natural wax can react with trigonella gum and rice bran protein to form a more dense, barrier and antibacterial composite film, which is more conducive to improving the protective effect of the edible emulsion on the Chinese herbal medicine slices of E. utilis leaves and enhancing its moisture-proof and mildew-proof properties. Secondly, compared with beeswax and candelilla wax, carnauba wax has stronger hydrophobicity and can more effectively block the penetration of moisture. Moreover, carnauba wax can produce a synergistic effect with glycerol, enabling the film to reduce water absorption while maintaining flexibility, thereby further improving the moisture-proof property of the Chinese herbal medicine slices. At the same time, carnauba wax contains some natural antibacterial components, which can form a synergistic effect with tea polyphenols in the emulsion to inhibit the growth of mold and further enhance the mildew-proof effect.

[0097] Comparing Examples 3 - 5 with Comparative Examples 1 - 2, it was found that the moisture absorption rate and mildew rate of Examples 3 - 5 were lower than those of Comparative Examples 1 - 2. This indicates that during the preparation of the edible emulsion, compared with soy protein isolate and whey protein, introducing rice bran protein is more conducive to improving the moisture-proof and mildew-proof properties of the edible emulsion for the Chinese herbal medicine slices of E. utilis. The reason may be that compared with soy protein isolate and whey protein, rice bran protein has better compatibility with fenugreek gum, can form a uniform mixed film, and the polar groups in rice bran protein can form hydrogen bonds with the polysaccharide groups in fenugreek gum, thus forming a stable network structure and enhancing the overall performance of the film. At the same time, the hydrophobic components in rice bran protein and natural wax may form a stable composite structure, further enhancing the hydrophobicity and stability of the film. Therefore, compared with soy protein isolate and whey protein, rice bran protein has a better effect on improving moisture-proof and mildew-proof properties.

[0098] Test Example 3

[0099] Edible safety test

[0100] The Chinese herbal medicine slices of E. utilis obtained in Examples 1 - 5 and Comparative Examples 1 - 2 of the present invention were subjected to a safety test; 140 male Kunming mice, SPF grade, with a body weight of (20 ± 2) g, after 7 days of adaptive feeding, were randomly divided into groups of 20, a total of 7 groups, to test the edible safety of the Chinese herbal medicine slices of E. utilis obtained in Examples 1 - 5 and Comparative Examples 1 - 2 of the present invention.

[0101] The specific test method was as follows: Weigh the Chinese herbal medicine slices of E. utilis obtained in Examples 1 - 5 and Comparative Examples 1 - 2 respectively, add 15 times the weight of boiling water, soak for 30 min and then filter to pour out the filtrate, soak and filter repeatedly 3 times, combine the filtrates, and concentrate them into a medicinal liquid containing 0.5 g / mL of the crude drug amount of E. utilis leaves, that is, the concentrated medicinal liquid of the Chinese herbal medicine slices of E. utilis was obtained, which was respectively recorded as groups of Examples 1 - 5 and Comparative Examples 1 - 2 and reserved; the gavage volume of each group of mice was calculated according to 130 mg / kg (equivalent to the adult dose of 1 g / d) body weight; according to the above method, each group of mice was gavaged with the test sample once a day for 6 consecutive months, and they were allowed to eat freely after gavage. During the experiment, the mental state, behavior, hair glossiness, illness and death of the mice were observed, and the food intake and water intake were recorded.

[0102] The test results showed that after 140 mice were respectively gavaged with the concentrated medicinal liquid of the Chinese herbal medicine slices of E. utilis obtained in the examples and comparative examples of the present invention, all showed normal vital signs, normal mental state, normal diet, and no death or illness occurred, indicating that the product of the present invention is safe for consumption.

Claims

1. A process for preparing the Chinese medicinal preparation pieces of E'se granules, characterized in that: The following steps are involved: The fresh leaves of Euse leaf are shaken for 3-5 minutes, and then withered at 280-300℃ for 2-10 minutes; after cooling for 8-12 minutes, they are polished, rolled into shape, and kneaded to obtain Euse granules; then the Euse granules are dried at 80-100℃, screened, and the Euse granules are obtained as Chinese medicinal pieces.

2. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 1, characterized in that: The Russian leaves are derived from the leaves of Malus variegata or Malus variegatede, plants of the Rosaceae family.

3. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 1, characterized in that: The processing technology of the E'se granules of Chinese medicinal decoction pieces also includes spraying an edible emulsion, specifically: The fresh leaves of Euse are shaken for 3-5 minutes, and then withered at 280-300°C for 2-10 minutes; after cooling for 8-12 minutes, an edible emulsion is sprayed on the withered leaves, and the leaves are cooled for 20-40 minutes, and then ground, rolled into shape, and kneaded to obtain Euse granules; and then the Euse granules are dried at 80-100°C, screened, and obtained Euse granules of Chinese medicinal materials.

4. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 3, characterized in that: The spraying amount of the edible emulsion is 0.5-2 mL of the edible emulsion per gram of Russian leaves.

5. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 3 or 4, characterized in that: The preparation method of the edible emulsion comprises the following steps, measured by weight: 1-3 parts of fenugreek gum and 1-3 parts of whey protein are added to 88-96 parts of water, mixed, placed in an ultrasonic frequency of 30-50KHz, an ultrasonic power of 50-100W, and ultrasonic treatment for 3-8 minutes at 35-45°C, then mixed and stirred at room temperature and 300-600rpm for 5-15 minutes, then 1-2 parts of glycerol and 1-2 parts of Tween 20 are added, mixed and stirred at 40-60°C and 500-800rpm for 10-20 minutes, then 0.2-1 parts of natural antioxidants are added, and stirring is continued for 3-5 minutes to obtain a mixed solution; then the mixed solution is subjected to high pressure homogenization at 15000-18000rpm for 3-5 minutes to prepare an edible emulsion.

6. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 3 or 4, characterized in that: The preparation method of the edible emulsion can also be, by weight: 1-3 parts of fenugreek gum and 1-3 parts of whey protein are added to 88-96 parts of water, mixed, placed in an ultrasonic frequency of 30-50KHz, an ultrasonic power of 50-100W, and ultrasonic treatment for 3-8 minutes at 35-45°C, then mixed and stirred at room temperature and 300-600rpm for 5-15 minutes, then 1-2 parts of glycerol and 1-2 parts of Tween 20 are added, mixed and stirred at 40-60°C and 500-800rpm for 10-20 minutes, then 0.2-1 parts of natural antioxidants are added, and stirring is continued for 3-5 minutes to obtain a mixed solution; 0.5-1 parts of natural wax are melted at 60-90°C, added to the mixed solution, and stirring is continued for 5-10 minutes, and then high-pressure homogenization is performed at 15000-18000rpm for 3-5 minutes to prepare an edible emulsion.

7. The process for preparing the E'se granules of Chinese medicinal decoction pieces as claimed in claim 5 or 6, characterized in that: The natural antioxidant substance is a mixture of vitamin C and tea polyphenols in a mass ratio of 1-2:1-2.

8. The process for preparing the E'se granules of Chinese medicinal decoction pieces according to claim 6, characterized in that: The natural wax is selected from at least one of beeswax, candelilla wax and carnauba wax.

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