Preparation method of Chinese gall leaven based on constant-temperature fermentation

Abstract

The invention discloses a Chinese gall leaven preparation method based on constant-temperature fermentation, and relates to the technical field of Chinese gall leaven preparation. The preparation method comprises the following steps: respectively and independently cleaning gallnut, distiller's yeast of white spirit and tea water, and removing non-medicinal parts, mildewed medicinal materials and impurities; the method comprises the following steps: uniformly mixing gallnut powder, distiller's yeast of Baijiu and tea leaves according to a mass ratio of (10-15): (0.5-1): (2-4), adjusting the moisture content to 40-45%, and spreading the mixture in a material tray; according to the method, constant-temperature fermentation equipment is introduced, so that the temperature in the fermentation process is always kept within the range of 26 + / -5 DEG C for 60-72 hours, and drying, crushing and briquetting are performed. Compared with the traditional natural fermentation process, the constant-temperature fermentation has the advantages that the tannin biotransformation efficiency is remarkably improved, the tannin content is greatly reduced, the gallic acid content is greatly improved, the curative effect is greatly improved, the sour and astringent taste of the product is remarkably improved, the fermentation time is greatly shortened, the production efficiency is improved, and the energy cost is reduced.

Description

Technical Field

[0001] This invention belongs to the field of Baiyaojian preparation, specifically, it relates to a method for preparing Baiyaojian based on constant temperature fermentation. Background Technology

[0002] Baiyaojian is a traditional Chinese medicine preparation made from gallnut, tea leaves, and yeast through a fermentation process. It has the effects of clearing heat and resolving phlegm, promoting body fluid production and quenching thirst, and is widely used in the treatment of diseases such as lung-heat cough, toothache due to wind-heat, oral ulcers, and various rheumatic sores. According to traditional Chinese medicine classics, Baiyaojian has been mentioned in medical books throughout history, and its quality standards are clearly defined in local processing techniques such as the "Beijing Municipal Standards for Processing Traditional Chinese Medicine Decoction Pieces" (2023 edition) and the "Sichuan Provincial Drug Administration Standards for Traditional Chinese Medicine." However, the traditional preparation process of Baiyaojian still faces many technical problems that urgently need to be solved.

[0003] Traditional processes rely heavily on natural fermentation, making them highly susceptible to fluctuations in ambient temperature, resulting in unstable product quality, long production cycles, and high impurity content. Furthermore, the timing of turning the starter culture in traditional processes depends entirely on manual experience, relying on observation of the growth of "white mold." This subjective method has significant drawbacks: firstly, the timing of turning the starter culture is difficult to pinpoint precisely; turning it too early leads to insufficient fermentation, while turning it too late easily causes the growth of unwanted microorganisms, directly affecting product quality; secondly, traditional processes lack quantitative standards, resulting in significant differences in the content of effective components (such as gallic acid) between different batches, making it difficult to guarantee batch-to-batch consistency. For example, the "Beijing Municipal Standard for Processing Traditional Chinese Medicine Pieces" requires a gallic acid content of no less than 5.0%, while the "Sichuan Provincial Drug Administration Standard for Traditional Chinese Medicine" stipulates a content of 35.0%-55.0%. This inconsistency in standards further highlights the shortcomings of traditional processes in quality control.

[0004] More importantly, traditional processes fail to fully convert gallnut tannins. Incompletely converted tannins easily bind with gastrointestinal mucosal proteins to form insoluble precipitates, which can irritate the gastrointestinal tract and may cause adverse reactions such as loss of appetite. In addition, tannins themselves have a strong astringent taste, which significantly affects patients' medication adherence. Therefore, how to achieve full conversion of tannins through process improvement to enhance product quality and clinical application effects has become a major technical bottleneck restricting the modernization of Baiyaojian.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a method for preparing Baiyao Decoction based on constant temperature fermentation, which solves the problems mentioned in the background art.

[0007] To solve the above-mentioned technical problems, the basic concept of the technical solution adopted by the present invention is as follows: A method for preparing Baiyao Decoction based on isothermal fermentation, comprising: S1: Add gallnut, baijiu yeast, and tea leaves in a ratio of 10-15:0.5-1:2-4; S2: Crush and wash the gallnuts to remove non-medicinal parts and impurities; crush the white wine yeast; decoct and filter the tea water, and take the tea water; S3: Mix gallnut powder, white wine yeast, and tea water evenly, adjust the moisture content to 40-45%, and spread it evenly in the material tray; S4: After the material is spread on the tray, place it in a constant temperature incubator at 26±5℃ for 60-72 hours. During this period, turn the material over 1-2 times after the white mycelium covers the surface of the material. S5: After fermentation is complete, remove the material and dry it at a temperature of 50-60℃, then pulverize it; S6: Compressed into blocks; S7: Repackage to obtain the finished product.

[0008] Optionally, in step S2, the gallnuts are gently rinsed with deionized water to ensure that impurities from non-medicinal parts are effectively removed.

[0009] Optionally, in step S3, when mixing gallnut powder, baijiu yeast, and tea water, the stirring speed should be 2-60 revolutions per minute, and the stirring time should be 15-20 minutes to ensure that the materials are fully and evenly mixed.

[0010] Optionally, in step S3, the moisture content can be adjusted by spraying and stirring simultaneously to ensure that the moisture is evenly distributed in the material.

[0011] Optionally, in step S4, during fermentation in the incubator, sterile air needs to be introduced periodically at a rate of 0.1-0.2 cubic meters per hour.

[0012] Optionally, during the drying process in step S5, the temperature is controlled at 50-60℃ and the drying time is 8-10 hours, stopping the drying process when the moisture content of the material drops to 10-15%.

[0013] Optionally, when using a briquetting device in step S6, the resulting briquette block size is 5-8 mm long, 3-5 mm wide, and 2-3 mm high, which is convenient for storage and use.

[0014] Optionally, when packaging the Baiyao Decoction into blocks in step S7, food-grade or pharmaceutical-grade sealed packaging materials must be used.

[0015] By adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art. Of course, any product implementing the present invention does not necessarily need to achieve all of the following advantages at the same time: By introducing constant temperature fermentation equipment, the temperature is kept within the range of 26±0.5℃ throughout the fermentation process, shortening the total fermentation time to 60-72 hours, compared to 160-180 hours for the traditional process. The constant temperature of 26±0.5℃ significantly shortens the cycle and improves the stability of the components. The sterile and breathable filter membrane resolves the contradiction between sealing and aerobic fermentation. This fermentation process reduces the tannin content in gallnuts and improves the sour and astringent taste of the product.

[0016] The specific embodiments of the present invention will now be described in further detail with reference to the accompanying drawings. Attached Figure Description

[0017] The accompanying drawings described below are merely some embodiments. Those skilled in the art can obtain other drawings based on these drawings without any creative effort. In the drawings: Figure 1 This is a schematic diagram of the fermentation preparation method of Baiyao Decoction.

[0018] It should be noted that these accompanying drawings and textual descriptions are not intended to limit the scope of the invention in any way, but rather to illustrate the concept of the invention to those skilled in the art by referring to specific embodiments. Detailed Implementation

[0019] The invention will now be described in further detail with reference to the accompanying drawings.

[0020] Please see Figure 1 As shown, this embodiment provides a method for preparing Baiyao Decoction based on isothermal fermentation, including: S1: Add gallnut, baijiu yeast, and tea leaves in a ratio of 10-15:0.5-1:2-4; S2: Crush and wash the gallnuts to remove non-medicinal parts and impurities; crush the baijiu yeast; decoct and filter the tea water, and take the tea water; gently rinse the gallnuts with deionized water to ensure that non-medicinal parts and impurities are effectively removed. S3: Mix gallnut powder, baijiu koji, and tea water evenly, adjust the moisture content to 40-45%, and spread it evenly in the material tray; when mixing gallnut powder, baijiu koji, and tea water, the stirring speed is 2-60 revolutions per minute, and the stirring time is 15-20 minutes to ensure that the materials are fully and evenly mixed; for adjusting the moisture content, use a spray humidification method, spraying while stirring to make the moisture evenly distributed in the materials; S4: After the material is spread on the tray, place it in a constant temperature incubator at 26±5℃ for 60-72 hours. During this period, turn the tray 1-2 times after the white mycelium covers the surface of the material. When fermenting in the constant temperature incubator, sterile air needs to be introduced regularly at a rate of 0.1-0.2 cubic meters per hour. S5: After fermentation is complete, take out the material and dry it at a temperature of 50-60℃, then crush it; control the temperature at 50-60℃ and the drying time at 8-10 hours, and stop drying when the moisture content of the material drops to 10-15%; S6: Compressed into blocks. When using a briquetting device, the resulting blocks of Baiyaojian are 5-8 mm long, 3-5 mm wide, and 2-3 mm high, making them convenient for storage and use. S7: The finished product is obtained by repackaging. When repackaging, food or pharmaceutical grade sealed packaging materials must be used when the Baiyao Decoction is compressed into blocks.

[0021] To verify the effectiveness and stability of the automated Baiyao Decoction fermentation preparation method, multiple repeated experiments can be conducted. Each experiment strictly follows the above steps, and specific data for each step in each experiment are recorded, such as the actual stirring speed during mixing, the actual temperature and aeration rate during fermentation, etc. The quality of the Baiyao Decoction products obtained from multiple experiments is tested, including the content of effective ingredients and microbial indicators. By analyzing these data, the reliability and repeatability of the preparation method are evaluated, and potential unstable factors are identified and improved.

[0022] Meanwhile, further research can be conducted on the effects of different factors on the quality of Baiyaojian (a traditional Chinese medicine decoction). For example, by changing the mass ratio of gallnut powder, baijiu yeast, and tea water, the changes in the efficacy and taste of the finished product can be observed; the fermentation temperature and time can be adjusted to explore their effects on mycelial growth and the generation of active ingredients. Through these studies, the preparation process can be optimized to improve the quality and yield of Baiyaojian.

[0023] Furthermore, this automated preparation method can be compared with traditional methods to examine their differences in preparation efficiency, product quality, and cost. By analyzing the advantages and disadvantages of the automated method and drawing on beneficial experiences from traditional methods, the automated preparation process can be further improved to make it more competitive and practical.

[0024] In terms of marketing, a detailed marketing strategy can be developed for Baiyaojian (a traditional Chinese medicine decoction) produced using this automated preparation method. Different promotional plans should be designed for different consumer groups, such as medical institutions, health-conscious individuals, and pharmaceutical companies. Emphasis should be placed on the product's quality stability, hygiene and safety, and the cost advantages brought by automated preparation, thereby increasing market acceptance and market share.

[0025] By introducing constant temperature fermentation equipment, the temperature is kept within the range of 26±0.5℃ throughout the fermentation process, shortening the total fermentation time to 60-72 hours, compared to 160-180 hours for the traditional process. The constant temperature of 26±0.5℃ significantly shortens the cycle and improves the stability of the components. The sterile and breathable filter membrane resolves the contradiction between sealing and aerobic fermentation. This fermentation process reduces the tannin content in gallnuts and improves the sour and astringent taste of the product.

[0026] This invention is not limited to the embodiments described above. Anyone should understand that structural changes made under the guidance of this invention, and any technical solutions that are the same as or similar to this invention, fall within the protection scope of this invention. Technical aspects, shapes, and structures not described in detail in this invention are all publicly known technologies.

Claims

1. A method for preparing Baiyao Decoction based on isothermal fermentation, characterized in that, include: S1: Add gallnut, baijiu yeast, and tea leaves in a ratio of 10-15:0.5-1:2-4; S2: Crush and wash the gallnuts to remove non-medicinal parts and impurities; crush the white wine yeast; decoct and filter the tea water, and take the tea water. S3: Mix gallnut powder, white wine yeast, and tea water evenly, adjust the moisture content to 40-45%, and spread it evenly in the material tray; S4: After the material is spread on the tray, place it in a constant temperature incubator at 26±5℃ for 60-72 hours. During this period, turn the material over 1-2 times after the surface of the material is covered with white mycelium. S5: After fermentation is complete, remove the material and dry it at a temperature of 50-60℃, then pulverize it; S6: Compressed into blocks; S7: Repackage to obtain the finished product.

2. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, In step S2, the gallnuts are gently rinsed with deionized water to ensure that impurities from non-medicinal parts are effectively removed.

3. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, In step S3, when mixing gallnut powder, baijiu yeast, and tea water, the stirring speed should be 2-60 revolutions per minute, and the stirring time should be 15-20 minutes to ensure that the materials are fully and evenly mixed.

4. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, In step S3, the moisture content is adjusted by spray humidification, with spraying and stirring simultaneously to ensure that the moisture is evenly distributed in the material.

5. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, In step S4, during fermentation in the incubator, sterile air needs to be introduced periodically at a rate of 0.1-0.2 cubic meters per hour.

6. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, During the drying process in step S5, the temperature is controlled at 50-60℃ and the drying time is 8-10 hours. Drying is stopped when the moisture content of the material drops to 10-15%.

7. The method for preparing Baiyao Decoction by constant temperature fermentation according to claim 1, characterized in that, When using a briquetting device in step S6, the resulting briquette block size is 5-8 mm long, 3-5 mm wide, and 2-3 mm high, making it convenient for storage and use.

8. The method for preparing Baiyao Decoction based on isothermal fermentation according to claim 1, characterized in that, When packaging the herbs in step S7, after the herbs have been compressed into blocks, food-grade or pharmaceutical-grade sealed packaging materials must be used.

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