Ancient processing technology of Chinese yam
Through refined processes and natural auxiliary ingredients stir-frying process, the problem of unstable preparation of traditional Huaiyam has been solved, the stability and safety of the efficacy have been improved, the taste has been improved, and the modern drug standards have been met.
Patent Information
- Application Number
- CN202510600422.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-12
- Publication Date
- 2025-08-01
AI Technical Summary
The traditional Huai yam preparation method lacks unified standards, resulting in unstable release of medicinal ingredients. The sulfur fumigation method may cause sulfur dioxide residue to exceed the standard, affecting the safety and taste of the drug.
The refined process is adopted, including cleaning, watering, peeling, slicing, sterilization, and stir-frying of auxiliary materials. Combined with the use of wheat bran and honey water, the heat and time are controlled, and sulfur fumigation is avoided, and a natural enhancement film is formed.
It improves the stability and safety of Huaiyama's efficacy, improves the taste, complies with modern drug standards, and improves patient compliance.
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of Chinese herbal medicine processing, and particularly relates to an ancient method for processing Huai yam. Background Art
[0002] Huai yam, also known as Dioscorea opposita Thunb., is also called yam. Its roots are used medicinally. Because its medicinal effect can be compared with ginseng, it is also called "Huai ginseng". It is a perennial twining herb with thick and fleshy roots, slightly cylindrical in shape, and varying in length. Huai yam is a precious medicinal and edible homologous herb that can strengthen the spleen and stomach and tonify the liver and kidneys.
[0003] At present, although rich experience has been accumulated in the traditional Chinese medicine practice for the processing method of Huai yam, there are still many deficiencies. Firstly, the traditional processing technology mostly relies on manual experience to control the heat and the ratio of auxiliary materials. For example, in the bran frying process, the dosage of wheat bran, the frying temperature and time lack unified standards, which easily leads to unstable processing effects, such as overheating or insufficient heating, and further affects the release and retention of medicinal components (such as allantoin, polysaccharides, diosgenin) in yam. Secondly, although traditional processing methods such as sulfur fumigation can improve the appearance of yam and extend its storage time, it easily leads to excessive sulfur dioxide residues, which may harm human health in the long term, and does not meet modern drug safety standards and has a poor taste after processing, with a "sticky and strange taste", affecting patient compliance. Therefore, there is an urgent need to develop an ancient method for processing that combines scientific, standardized and functional optimization to improve the efficacy stability, safety and applicability of Huai yam. Summary of the Invention
[0004] In view of this, the purpose of the present invention is to provide an ancient method for processing Huai yam, which improves the medicinal value and edible convenience of yam through a refined process.
[0005] In order to achieve the above purpose, the present invention provides the following technical solutions:
[0006] The present invention provides an ancient method for processing Huai yam, comprising the following steps:
[0007] S1. Wash, cut off the rhizome, and clean Huai yam to obtain pretreated Huai yam;
[0008] S2. Stack the processed Huai yam in 3 - 6 layers in a wooden trough, then place heavy objects on the Huai yam, and then sprinkle mountain spring water on the Huai yam twice a day for three consecutive days to obtain the first processed Huai yam;
[0009] S3. Unidirectionally scrape the epidermis of the first processed Huai yam, then remove the root scar, remove the internal fiber bundle, remove the worm-eaten yam, and finally wash to obtain the second processed Huai yam;
[0010] S4. Slice, dehydrate, select slices, classify, and sterilize the second processed Huai yam to obtain the third processed Huai yam;
[0011] S5. Mix wheat bran and honey water evenly at a ratio of 1:1 and let it stand to obtain auxiliary materials;
[0012] S6. Heat the iron pan to 220 °C, add the auxiliary materials and stir-fry until smoking, then stop heating and continue stir-frying with the residual heat. When the temperature drops to 180 °C, quickly sieve out the bran and keep the caramelized particles at the bottom of the pot. Then heat to 160 °C, pour in the third-processed Chinese yam and stir-fry for 150 s, then stop heating and stir with the residual heat for 60 s to obtain the fourth-processed Chinese yam;
[0013] S7. Cool the fourth-processed Chinese yam, then carry out slow stir-frying at a constant temperature of 120 °C for 60 min, and then remove the debris and obtain the traditionally processed Chinese yam through air separation, grinding, and quality inspection.
[0014] Preferably, the cleaning step in S1 is: soak in river water for 10 minutes, rinse the sediment with a high-pressure water gun, and manually brush with a brush. The impurity removal rate > 99%.
[0015] Preferably, the length of the rhizome removed in S1 is 2 - 3 cm, and the incision is a 45° inclined plane. The above solution can achieve the effects of protecting the seed source and reducing nutrient loss, and the rhizome is used as a seed.
[0016] Preferably, the purification method in S1 is: remove the epidermal lesions and mechanical injuries, and smooth the uneven surfaces.
[0017] Preferably, the Chinese yam is stacked in 3 - 6 layers in S2.
[0018] Preferably, the mass of the heavy object in S2 is 30 kg. The above technical solution can achieve the effect of softening the texture and promoting the precipitation of mucus.
[0019] Preferably, in S3, the epidermis is scraped off with a wooden push board unidirectionally, with uniform force and a pressure of 0.5 - 1 MPa. Sulfur-free peeling is used to ensure the active ingredients.
[0020] Preferably, the incision depth in S3 ≤ 2 mm to avoid affecting the medicinal effect. Use tweezers to remove the internal fiber bundles (commonly known as "ox tendons") to improve the taste.
[0021] Preferably, the slice thickness in S4 is 0.3 ± 0.05 cm.
[0022] Preferably, the dehydration parameters in S4 are: hot air drying at 60 °C for 4 hours until the water content drops to 50%; then freeze-drying at - 50 °C for 24 hours; before dehydration, place them in layers in a bamboo baking cage, with each cage ≤ 2 kg and a layer spacing of 5 cm for loading and baking.
[0023] Preferably, the grading criteria in S4 are as follows: special grade for a diameter > 2 cm, first grade for a diameter of 1.5 - 2 cm, and second grade for a diameter of 1 - 1.5 cm.
[0024] Preferably, the sterilization method in S4 is ultraviolet irradiation at 254 nm for 30 minutes, combined with ozone treatment at a concentration of 8 mg / m 3
[0025] Preferably, the honey water in S5 is prepared from honey and water in a ratio of 1:3, enhancing the synergistic effect between the auxiliary materials and the Chinese yam.
[0026] Preferably, the mass ratio of the bottom pot caramelized particles to the third-treated Chinese yam in S6 is 0.01 - 0.5:1. The bottom pot caramelized particles form a natural "synergistic film" that can be compounded with the Chinese yam.
[0027] Preferably, in S7, the light and floating pieces with a density < 0.8 g / cm 3 are removed by air separation.
[0028] Preferably, the grinding mesh number in S7 is 100 meshes.
[0029] It has at least the following beneficial technical effects:
[0030] The Chinese yam prepared by the ancient method of the present invention has a 100% full-item qualification rate according to the five-dimensional detection + fingerprint spectrum comparison of the "Henan Province Chinese Herbal Pieces Processing Specification", improving the medicinal value and edible convenience of the Chinese yam through a refined process. Detailed Embodiments
[0031] The various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, characteristics, and implementation schemes of the present invention.
[0032] It should be understood that the terms used in the present invention are only for describing specific embodiments and are not used to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.
[0033] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although this invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of this invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the said documents. In case of conflict with any incorporated document, the content of this specification shall prevail.
[0034] Without departing from the scope or spirit of this invention, various improvements and changes can be made to the specific embodiments of the description of this invention, which will be obvious to those skilled in the art. Other embodiments obtained from the description of this invention will be obvious to those skilled in the art. The description and examples of this application are merely exemplary.
[0035] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open-ended terms, meaning including but not limited to.
[0036] As used in this invention, "room temperature" and "normal temperature" are both calculated as 25 ± 2 °C unless otherwise specified.
[0037] Unless otherwise specified, the raw materials or instruments used in the following examples of this invention are all obtained commercially.
[0038] Example 1
[0039] An ancient method of processing Dioscorea opposita Thunb. includes the following steps:
[0040] S1. Soak the Dioscorea opposita Thunb. in river water for 10 minutes, rinse the sediment with a high-pressure water gun, and manually brush it with a brush. The impurity removal rate > 99%. Then cut off the rhizome tip, with the length of the cut-off rhizome tip being 2 - 3 cm and the incision being a 45° inclined plane. Then remove the epidermal lesions and mechanical injuries, and level the uneven surfaces to obtain pre-treated Dioscorea opposita Thunb.
[0041] S2. Stack the treated Dioscorea opposita Thunb. in 5 layers in a wooden trough, then place a 30 kg weight on the Dioscorea opposita Thunb., and then pour mountain spring water on the Dioscorea opposita Thunb. twice a day for three consecutive days to obtain the first-treated Dioscorea opposita Thunb.
[0042] S3. Use a wooden push plate to unidirectionally scrape off the epidermis of the first-treated Dioscorea opposita Thunb. with uniform force and a pressure of 0.5 - 1 MPa on the skin. Then remove the root trace marks with a cut depth ≤ 2 mm, remove the internal fiber bundles, remove the worm-eaten Dioscorea opposita Thunb., and finally wash it to obtain the second-treated Dioscorea opposita Thunb.
[0043] S4. Slice the second-processed Huai yam to a thickness of 0.3±0.05 cm, place it in layers on a bamboo baking cage, with each cage containing ≤2 kg, and bake it with a layer spacing of 5 cm. Dry it in hot air at 60°C for 4 hours until the water content drops to 50%; then freeze-dry it at -50°C for 24 hours. Then manually screen out damaged and discolored slices, with the qualified product rate ≥95%. Then grade it according to extra-superior grade with a diameter >2 cm, first-grade with a diameter of 1.5 - 2 cm, and second-grade with a diameter of 1 - 1.5 cm. Irradiate it under ultraviolet light at 254 nm for 30 minutes, and cooperate with ozone treatment with a concentration of 8 mg / m 3 for sterilization to obtain the third-processed Huai yam;
[0044] S5. Mix wheat bran and honey water evenly at a ratio of 1:1 (the honey water is prepared by mixing honey and water at a ratio of 1:3) and let it stand to obtain the auxiliary material;
[0045] S6. Heat the iron pot to 220°C, add the auxiliary material and stir-fry until it smokes, then stop heating, and continue stir-frying with the residual heat. When the temperature drops to 180°C, quickly sieve out the bran and retain the charred fragrant particles at the bottom of the pot. Then heat it to 160°C and pour in the third-processed Huai yam and stir-fry for 150 s, then stop heating and stir with the residual heat for 60 s to obtain the fourth-processed Huai yam;
[0046] S7. Cool the fourth-processed Huai yam, then carry out slow stir-frying at a constant temperature of 120°C for 60 min, then remove 2-mm debris, and remove the light floating slices with a density <0.8 g / cm 3 through air separation, grind it to 100 meshes, and obtain the traditionally processed Huai yam through quality inspection.
[0047] Refer to the "Henan Province Traditional Chinese Medicine Decoction Pieces Processing Specification", and the overall pass rate of five-dimensional detection + fingerprint spectrum comparison is 100%.
[0048] The above is only the preferred embodiment of the present invention. It should be noted that for those of ordinary skill in the art in this technical field, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.
Claims
1. An ancient processing technique for Dioscorea opposita Thunb., comprising the following steps: S1. Wash, cut off the rhizome tip, and perform purification on Dioscorea opposita Thunb. to obtain pre-treated Dioscorea opposita Thunb.; S2. Stack 3 - 6 layers of the treated Dioscorea opposita Thunb. in a wooden trough, then place a heavy object on the Dioscorea opposita Thunb., and then sprinkle mountain spring water on the Dioscorea opposita Thunb. twice a day for three days to obtain the first-treated Dioscorea opposita Thunb.; S3. Unidirectionally scrape the epidermis of the first-treated Dioscorea opposita Thunb., then remove the root scar marks, remove the internal fiber bundles, remove the worm-eaten Dioscorea opposita Thunb., and finally wash to obtain the second-treated Dioscorea opposita Thunb.; S4. Slice, dehydrate, select slices, classify, and sterilize the second-treated Dioscorea opposita Thunb. to obtain the third-treated Dioscorea opposita Thunb.; S5. Mix wheat bran and honey water in a ratio of 1:1, stir evenly, and let stand to obtain auxiliary materials; S6. Heat an iron pot to 220°C, add the auxiliary materials and stir-fry until smoking, then stop heating, and continue stir-frying using the residual heat. When the temperature drops to 180°C, quickly sieve out the bran, retain the caramelized particles at the bottom of the pot, then heat to 160°C, pour in the third-treated Dioscorea opposita Thunb. and stir-fry for 150 s, then stop heating and stir with the residual heat for 60 s to obtain the fourth-treated Dioscorea opposita Thunb.; S7. Cool the fourth-treated Dioscorea opposita Thunb., then perform slow stir-frying at a constant temperature of 120°C for 60 min, then remove the debris, and obtain the Dioscorea opposita Thunb. processed by the ancient method through air separation, grinding, and quality inspection.
2. The traditional processing method according to claim 1, characterized in that In S1, the length of the cut rhizome tip is 2 - 3 cm, and the incision is a 45° inclined plane.
3. The traditional processing method according to claim 1, wherein In S1, the purification method is: remove the epidermal lesions and mechanical injuries, and plane the uneven surfaces.
4. The traditional processing method according to claim 1, characterized in that, In S2, 3 - 6 layers of Dioscorea opposita Thunb. are stacked.
5. The traditional processing method according to claim 1, wherein In S2, the mass of the heavy object is 30 kg.
6. The traditional processing method according to claim 1, wherein In S4, the slice thickness is 0.3 ± 0.05 cm.
7. The traditional processing method according to claim 1, characterized in that In S4, the dehydration parameters are: hot air drying at 60°C for 4 hours until the water content drops to 50%; then freeze-drying at -50°C for 24 hours.
8. The traditional processing method according to claim 1, characterized in that, The sterilization method in S4 is 254nm ultraviolet irradiation for 30 minutes, combined with ozone treatment at a concentration of 8mg / m 3 3.
9. The traditional processing method according to claim 1, characterized in that In S5, the honey water is prepared by mixing honey and water in a ratio of 1:
3.
10. The traditional processing method according to claim 1, wherein, In S6, the mass ratio of the caramelized particles at the bottom of the pot to the third-treated Dioscorea opposita Thunb. is 0.01 - 0.5:1.