Processing method of wine-processed Chinese angelica decoction pieces

Abstract

The invention relates to a processing method of wine-processed angelica sinensis decoction pieces, which comprises the following steps: step 1, primary selection: taking dried angelica sinensis roots, and removing impurities and mildewed parts; step 2, washing: carrying out water spraying washing on the primarily selected angelica sinensis until the angelica sinensis is washed clean; step 3, moistening: adding yellow wine into the washed angelica sinensis, and moistening until the angelica sinensis is moderate in softness; step 4, slicing: cutting the moistened Chinese angelica into slices to prepare Chinese angelica slices; step 5, supplementing materials and stir-frying: supplementing yellow wine into the Chinese angelica slices, uniformly stirring, and stir-frying with slow fire; and step 6, screening: screening out medicine scraps to obtain the wine-processed angelica sinensis decoction pieces. The method is simple in process and few in working procedures, the water moistening process and the drying process are omitted, the processing period of the wine-processed radix angelicae sinensis decoction pieces is greatly shortened, the content of effective components in the wine-processed radix angelicae sinensis decoction pieces is increased, and the yield of the decoction pieces is increased.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a processing method of wine angelica root slices. BACKGROUND

[0002] Angelica sinensis (Oliv.) Diels is a kind of dry root of Angelica sinensis (Oliv.) Diels, which has many active components such as ferulic acid and volatile oil, and has the effects of blood tonifying and activating, menstruation regulating and pain relieving, intestine moistening and constipation relieving, and is commonly used for treating irregular menstruation, amenorrhea and dysmenorrhea, blood deficiency and emaciation, dizziness and palpitation, cold abdominal pain, carbuncle and sore, dry intestine and constipation, rheumatism and arthralgia, and injury.

[0003] The wine angelica root is usually prepared from dry angelica roots by the following steps of cleaning, washing, water soaking, slicing, drying, screening, yellow rice wine soaking, frying and screening, and has the problems of long process flow, low production efficiency, loss of active components, especially ferulic acid and volatile oil, during the washing, water soaking, drying, yellow rice wine soaking and frying, especially the drying and frying. SUMMARY

[0004] The application aims to overcome the defects in the prior art, and provides a processing method of wine angelica root slices, which has the advantages of short production cycle, high production efficiency and less loss of ferulic acid and volatile oil.

[0005] To achieve the above object, the application adopts the following technical scheme:

[0006] A processing method of wine angelica root slices, comprising the following steps:

[0007] Step 1, primary selection: taking dry angelica roots, removing impurities and moldy parts;

[0008] Step 2, washing: washing the primary selected angelica roots by water spraying until clean;

[0009] Step 3, soaking: adding yellow rice wine to the washed angelica roots, and soaking until the angelica roots are soft;

[0010] Step 4, slicing: slicing the soaked angelica roots into thin slices to obtain angelica root slices;

[0011] Step 5, supplementing and frying: supplementing yellow rice wine to the angelica root slices, uniformly stirring, and frying on a low heat;

[0012] Step 6, screening: screening the angelica root slices to obtain wine angelica root slices.

[0013] As a further technical solution, the washing time of step 2 is 2.5-3.5 min;

[0014] As a further technical solution, in the moistening of step 3, the moistening time of Guishen is 4-6 h;

[0015] As a further technical solution, step 1 can also separate the dried roots of Angelica sinensis into Guishen, Guitou and Guigen, and classify and process them.

[0016] As a further technical solution, in the moistening of step 3, the semi-dry yellow rice wine is used, and the amount of yellow rice wine used in the moistening is: ≥125 mL (preferably ≥130 mL) per kilogram of Angelica sinensis in terms of dry weight.

[0017] As a further technical solution, in step 4, the thickness of the slices is 1-2 mm;

[0018] As a further technical solution, in step 5, when feeding, sweet yellow rice wine is used.

[0019] As a further technical solution, in step 5, when feeding, the amount of yellow rice wine used is: 12-25 mL of yellow rice wine per kilogram of Angelica sinensis in terms of dry weight (preferably 14-16, more preferably 15 mL) ;

[0020] As a further technical solution, the temperature of the slow fire frying is 120-140 degrees Celsius (preferably 130 degrees Celsius), and the time of the slow fire frying is 10-12 min (preferably 11 min).

[0021] Compared with the prior art, the beneficial effects of the present application are:

[0022] 1、The present application breaks the thinking inertia of preparing raw decoction pieces before wine roasting in the processing of wine Angelica sinensis, integrates the processing flow of wine Angelica sinensis, directly uses wine instead of water for moistening Angelica sinensis raw materials, uses the better penetration of alcohol, shortens the moistening time of Angelica sinensis, and further, since it is directly used for wine moistening, the drying step in the traditional technology is saved, the processing procedure of wine Angelica sinensis is simplified, the water resource and energy consumption cost brought by drying are saved, and the moistening time is shortened by more than one time compared with water moistening, and the drying time is saved, the whole time is saved about 12-14 h, the processing period of wine Angelica sinensis is greatly shortened, and the processing efficiency of wine Angelica sinensis is improved.

[0023] 2、The present application adopts the technology of feeding yellow rice wine in stages, the first stage of feeding yellow rice wine is the yellow rice wine moistening process, and the type of yellow rice wine is limited to semi-dry yellow rice wine, and the second feeding of yellow rice wine is after the angelica slice is fed with yellow rice wine, which avoids the loss of active ingredients in the process of frying wine angelica, and improves the content of active ingredients in wine angelica. In addition, the type of yellow rice wine for feeding is limited to sweet yellow rice wine, which is fried with a small fire, so that a sugar film is formed on the surface of the angelica slice, thereby reducing the volatilization of volatile oil components.

[0024] In summary, the present application has simple process, less process, saves the water moistening process and drying process, greatly shortens the processing period of wine angelica decoction pieces, improves the content of effective components in wine angelica decoction pieces, and improves the yield of decoction pieces. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 The photo of wine angelica decoction pieces prepared in the pilot process of the present application. DETAILED DESCRIPTION

[0026] The technical solutions of the present application will be described in detail below with specific examples, obviously, the described examples are part of the examples of the present application, not all examples. Based on the examples in the present application, all other examples obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0027] In the present application, dry yellow rice wine adopts Taibao aged tribute wine; semi-dry yellow rice wine adopts Huishan Shaoxing rice wine, and semi-sweet yellow rice wine adopts Huishan pure five-year wine; sweet yellow rice wine adopts Yuedu five-year Chenhuangdao yellow rice wine.

[0028] In the present application, unless otherwise specified, the raw materials used in the present application are commercially available.

[0029] Examples 1-4: Effect of processing technology on ferulic acid and volatile oil in wine angelica decoction pieces

[0030] I. Test method

[0031] Example 1

[0032] A wine angelica decoction piece processing method, comprising the following steps:

[0033] Step 1, preliminary selection: take angelica root, place it on the selection table in the operation room, remove impurities, moldy and other parts that do not meet the requirements, and sieve out small impurities;

[0034] Step 2, washing: put 200g of the preliminarily selected angelica into a washing pool, and use drinking water to spray and wash for 3min until it is clean.

[0035] Step 3, soak: according to 130ml of yellow wine per kg of medicinal materials, semi-dry yellow wine is added to the washed angelica raw materials in batches, and soaked for 5h. The soaked angelica should be soft and moderate;

[0036] Step 4, slicing: the angelica is cut into slices with a thickness of 1-2mm, which requires complete shape, no continuous blade and no fragments, and the angelica slices are obtained;

[0037] Step 5, make up, fry: according to the material liquid ratio of 1kg:15ml, add sweet yellow wine to the angelica slices, and mix evenly, then fry at 130 degrees Celsius for 11 minutes;

[0038] Step 6, screening: after screening out the medicine scraps, impurities and non-standard pieces are removed on the inner selection table, and the wine angelica is obtained.

[0039] Example 2

[0040] A processing method of wine angelica decoction pieces, comprising the following steps: same as example 1, the difference is that the angelica slices cut into pieces in step 5 are not added with yellow wine, but are directly fried after slicing.

[0041] Example 3

[0042] A processing method of wine angelica decoction pieces, comprising the following steps:

[0043] Step 1, primary selection: take the angelica body, put it on the inner selection table in the operation room, remove the impurities, moldy and other parts that do not meet the requirements, and screen out the small impurities;

[0044] Step 2, washing: put 200g of the primary selected angelica into the medicine washing pool, and use drinking water to spray and wash for 3min until it is clean.

[0045] Step 3, water soak: according to 130ml of water per kg of medicinal materials, semi-dry yellow wine is added to the washed angelica raw materials in batches, and soaked for 12h. The soaked angelica should be soft and moderate;

[0046] Step 4, slicing: the angelica is cut into slices with a thickness of 1-2mm, which requires complete shape, no continuous blade and no fragments, and the angelica slices are obtained;

[0047] Step 5, drying: dry at 50-55℃ for 6h, until the water content is less than or equal to 15%, and the raw decoction pieces are obtained;

[0048] Step 6, yellow wine soak: according to 120-130ml of yellow wine per kg of raw decoction pieces, semi-dry yellow wine is added to the washed angelica raw materials in batches, and soaked for 1h;

[0049] Step 7, frying: the yellow wine soaked angelica is fried at 130 degrees Celsius for 11 minutes;

[0050] Step 8, After removing the drug scraps, the impurities and the unqualified pieces were removed on the internal sorting table to obtain the wine angelica.

[0051] Step 9, Stir-frying: Stir-frying at 120-140 degrees Celsius for 11 minutes;

[0052] Step 10, Screening: After removing the drug scraps, the impurities and the unqualified pieces were removed on the internal sorting table to obtain the wine angelica.

[0053] Example 4

[0054] The angelica dried root control sample was treated as follows:

[0055] Step 1, Primary selection, the angelica was placed on the internal sorting table in the operation room, and the impurities, moldy parts and other parts not meeting the requirements were removed, and the fine impurities were screened out;

[0056] Step 2, Washing, 200g of the angelica after primary selection was placed in the washing pool, and the drinking water was sprayed for washing for 3 minutes until it was washed clean to obtain the angelica dried root control sample.

[0057] II. Determination of the extract, ferulic acid and volatile oil in the wine angelica decoction pieces and the yield

[0058] 1. The content of the extract, ferulic acid and volatile oil was determined according to the fourth part of Chinese Pharmacopoeia 2020 edition;

[0059] 2. The yield of the decoction pieces: the yield of the wine angelica decoction pieces was calculated according to the following formula;

[0060] Yield % = M 酒当归饮片 / M 当归归身 * 100 %;

[0061] All data in this test were converted into dry weight measurement.

[0062] III. Results and analysis

[0063] Table 1

[0064] % extract mL / g of volatile oil % ferulic acid % yield Example 1 64.4±1.26 1.05±0.017 0.112±0.002 93±1.74 Example 2 52.7±1.05 0.73±0.032 0.072±0.003 92±2.04 Example 3 54.7±1.69 0.89±0.026 0.088±0.002 81±2.91 Example 4 66.5±0.74 1.13±0.017 0.119±0.002 -

[0065] From the data in Table 1: based on the purpose of reducing process and shortening production cycle, the processing technology of Example 2 is formed by integrating the processing technology of raw Angelica in the traditional wine Angelica decoction pieces processing technology of Example 3 and the wine processing technology. The content of active ingredients of wine Angelica decoction pieces prepared by the processing technology of Example 2 appears a substantial loss, and does not increase due to the reduction of steps and process simplification. It is speculated that the reason is that during the slicing process of Angelica after yellow wine soaking, the volatilization of yellow wine leads to insufficient amount of yellow wine during frying, so that yellow wine cannot fully penetrate into the cell interior during frying, and Angelica is like direct dry frying, resulting in a substantial decrease in active ingredients.

[0066] And in Example 1, after slicing Angelica, the problem caused by insufficient amount of yellow wine during frying in Example 2 is solved by adding yellow wine, thereby substantially increasing the content of active ingredients in wine Angelica decoction pieces.

[0067] Examples 5-9: Effect of yellow wine type on ferulic acid and volatile oil in wine Angelica decoction pieces

[0068] I. Test method

[0069] A processing method of wine Angelica decoction pieces, comprising the following steps:

[0070] Step 1, preliminary selection: take Angelica root, place it on the selection table in the operation room, remove impurities, moldy parts and other parts that do not meet the requirements, and sieve out small impurities;

[0071] Step 2, washing: put 200g of the preliminarily selected Angelica into a washing pool, and use drinking water to spray and wash for 3 minutes until it is clean.

[0072] Step 3, soaking: add yellow wine to the washed Angelica raw material in batches, with 140mL of yellow wine per kilogram of medicinal material, and soak for 5 hours. The soaked Angelica should be soft and moderate;

[0073] Step 4, slicing: slice the Angelica into thin slices with a thickness of 1-2mm, and require that the shape is complete, without continuous knife pieces and fragments;

[0074] Step 5, supplementing and frying: add yellow wine to the sliced Angelica, with a material-liquid ratio of 1kg:15mL, mix evenly, and then fry at 120-140 degrees Celsius for 11 minutes;

[0075] Step 6, screening: after removing the drug debris, remove the impurities and decoction pieces that do not meet the specifications on the internal selection table to obtain wine Angelica decoction pieces.

[0076] In each example, the type of yellow wine used during soaking and supplementing is the same, and the type of yellow wine used in each example is shown in Table 2.

[0077] II. Determination of extract, ferulic acid and volatile oil in wine Angelica decoction pieces

[0078] The content of leach, ferulic acid and volatile oil was determined according to the fourth volume of Chinese Pharmacopoeia 2020 edition; III, results and analysis

[0079] III, results and analysis

[0080] Table 2

[0081] Yellow rice wine type % extract mL / g of volatile oil % ferulic acid Example 5 Dry type 60.8±1.19 0.92±0.026 0.098±0.001 Example 6 Semi-dry type 63.1±0.89 0.94±0.02 0.105±0.002 Example 7 Semi-sweet type 64.3±1.31 0.92±0.026 0.088±0.002 Example 8 Sweet type 65.7±0.87 0.88±0.026 0.082±0.003

[0082] From Table 2, it can be seen that: when dry, semi-dry, semi-sweet and sweet yellow rice wine are used for wine roasting, 1) for leach, the content of leach in wine angelica is sweet > semi-sweet > semi-dry > dry, and the difference of the other three types of yellow rice wine is not significant; 2) for volatile oil, the content of volatile oil in wine angelica is semi-dry > dry > semi-sweet > sweet, and the difference of the other three types of yellow rice wine is not significant; 3) for ferulic acid, the content of ferulic acid in wine angelica is semi-dry > dry > semi-sweet > sweet, and semi-dry is significantly higher than the other types, and semi-sweet and sweet are significantly lower than the other types. After comprehensive measurement, the present application selects semi-dry yellow rice wine for the processing of wine angelica.

[0083] Examples 9-14: Effect of the amount of moistening yellow rice wine on the active ingredients in wine angelica

[0084] I, test method

[0085] A wine angelica processing method, comprising the following steps:

[0086] Step 1, preliminary selection: take angelica body, place it on the selection table in the operation room, remove impurities, moldy and other parts that do not meet the requirements, and sieve out small impurities;

[0087] Step 2, washing: put 200g of the preliminarily selected angelica into the washing pool, and use drinking water to spray and wash for 3min until it is clean.

[0088] Step 3, moistening: add semi-dry yellow rice wine to the washed angelica in batches, and moisten for 5h. The moistened angelica should be soft and moderate;

[0089] Step 4, slicing: slice the angelica into thin slices with a thickness of 1-2mm, and require complete shape without continuous knife pieces and fragments;

[0090] Step 5, supplementing and frying: according to the dry weight, add semi-dry yellow rice wine to the sliced angelica at a material-liquid ratio of 1kg:12mL, mix evenly, and then fry at 120-140 degrees Celsius for 12min;

[0091] Step 6, screening: after removing the drug scraps, the impurities and the non-standard pieces were removed on the internal sorting table, and the wine angelica was obtained.

[0092] The amount of yellow rice wine per kilogram of angelica in each embodiment is shown in Table 3;

[0093] II. Detection of extract, ferulic acid and volatile oil in wine angelica

[0094] The determination of extract, ferulic acid and volatile oil was carried out according to the fourth part of Chinese Pharmacopoeia 2020 edition;

[0095] III. Results and analysis

[0096] Table 3

[0097]

[0098]

[0099] As can be seen from Table 3, with the increase of the amount of yellow rice wine, the contents of extract, volatile oil and ferulic acid in wine angelica are increasing, and when 125 mL of yellow rice wine is added per kilogram of angelica, the increase rate of the contents of extract, volatile oil and ferulic acid in wine angelica slows down, so it can be known that when the amount of yellow rice wine is greater than or equal to 125 mL, the processing effect of wine angelica is best, and it is speculated that this may be because when the amount of yellow rice wine is too small, the yellow rice wine cannot penetrate uniformly, resulting in dry frying of angelica in some parts during frying, thereby causing loss of active ingredients.

[0100] Example 2, 10-13: Effect of yellow rice wine supplement amount on active ingredients in wine angelica

[0101] I. Test method

[0102] A processing method of wine angelica decoction pieces, comprising the following steps:

[0103] Step 1, preliminary selection: take angelica, place it on the internal sorting table in the operation room, remove the parts that do not meet the requirements such as impurities and mold, and sieve out the small impurities;

[0104] Step 2, washing: put 200g of the preliminarily selected angelica into a washing pool, and use drinking water to spray and wash for 3 minutes until it is clean.

[0105] Step 3, moistening: add 130 mL of semi-dry yellow rice wine to the washed angelica raw material in batches according to 130 mL of yellow rice wine per kilogram of medicinal material, and moisten for 5 hours. The moistened angelica should be soft and moderate;

[0106] Step 4, slicing: cut the angelica into slices with a thickness of 1-2 mm, and require that the shape is complete, without continuous knife pieces and fragments;

[0107] Step 5, feeding, frying: add semi-dry yellow rice wine to the sliced angelica, mix evenly, and fry at 130 degrees Celsius for 11 minutes;

[0108] Step 6, screening: after removing the drug debris, remove the impurities and non-standard pieces on the inner selection table to obtain wine angelica.

[0109] In each embodiment, the amount of yellow rice wine added per kilogram of angelica raw material is shown in Table 4.

[0110] II. Detection of extract, ferulic acid and volatile oil in wine angelica

[0111] The determination of the contents of extract, ferulic acid and volatile oil is carried out according to the fourth part of Chinese Pharmacopoeia 2020 edition;

[0112] III. Results and analysis

[0113] Table 4

[0114]

[0115]

[0116] From the data in Table 4, with the increase of the amount of yellow rice wine, the contents of extract, volatile oil and ferulic acid in the prepared wine angelica first increase and then decrease, and the highest when the amount of yellow rice wine per kilogram of angelica is 15 mL. This may be due to: when the amount of yellow rice wine is too low, the angelica is affected by the lack of yellow rice wine during frying, which affects the infiltration of angelica, so that the active ingredients are destroyed and lost seriously, and when the amount of yellow rice wine is too large, the yellow rice wine containing active ingredients will be lost during the operation, resulting in the decrease of active ingredients in wine angelica. Therefore, the present application preferably adds 12-25 mL (preferably 15 mL) of yellow rice wine per kilogram of angelica for the processing of wine angelica.

[0117] Examples 14-19: Effect of frying temperature on active ingredients in wine angelica

[0118] A processing method of wine angelica decoction pieces, comprising the following steps:

[0119] Step 1, preliminary selection: take angelica, place it on the inner selection table in the operation room, remove the parts that do not meet the requirements such as impurities and mold, and screen out small impurities;

[0120] Step 2, washing: put 200g of the preliminarily selected angelica into a washing pool, and use drinking water to spray and wash for 3 minutes until it is clean.

[0121] Step 3, soaking: add semi-dry yellow rice wine to the washed angelica raw material in batches, with 130 mL of yellow rice wine corresponding to each kilogram of medicinal material, soak for 5 hours, and the soaked angelica should be soft and moderate.

[0122] Step 4, slicing: angelica is cut into slices with a thickness of 1-2mm, and the shape is required to be complete without connected blades and fragments;

[0123] Step 5, supplementing and frying: 13mL of semi-dry yellow wine corresponding to 1kg of medicinal materials is added to the sliced angelica, and after uniform stirring, it is fried at 100-200 degrees Celsius for 13min;

[0124] Step 6, screening: after screening out the drug debris, impurities and non-standard pieces are removed on the inner selection table to obtain wine angelica.

[0125] The frying temperature of each embodiment is shown in Table 5;

[0126] II. Detection of extract, ferulic acid, volatile oil and water in wine angelica

[0127] The determination of extract, ferulic acid, volatile oil and water is carried out according to the fourth part of Chinese Pharmacopoeia 2020 edition;

[0128] III. Results and analysis

[0129] Table 5

[0130] Roasting temperature °C % extract mL / g of volatile oil % ferulic acid % moisture content Example 14 100 62.4±1.85 0.90±0.032 0.105±0.002 23.6±0.59 Example 15 120 61.3±2.15 0.91±0.026 0.105±0.003 12.1±0.35 Example 16 140 61.2±2.49 0.91±0.020 0.104±0.002 4.4±0.24 Example 17 160 53.7±1.45 0.82±0.026 0.099±0.003 2.2±0.17 Example 18 180 50.1±2.10 0.71±0.017 0.094±0.003 1.0±0.12 Example 19 200 46.6±1.75 0.60±0.026 0.083±0.003 0.1±0.02

[0131] From the data in Table 5, it can be seen that the contents of extract, volatile oil and ferulic acid in wine angelica are decreasing with the increase of frying temperature, and when the frying temperature is lower than 140 degrees Celsius, the decrease is not obvious, while when the frying temperature is higher than 140 degrees Celsius, a significant decrease occurs; and when the frying temperature is lower than 120 degrees Celsius, the water content does not meet the requirements of Chinese Pharmacopoeia, therefore, the invention selects 120-140 degrees Celsius as the frying temperature of wine angelica.

[0132] Examples 20-26: Effect of frying time on active ingredients in wine angelica

[0133] A processing method of wine angelica decoction pieces, comprising the following steps:

[0134] Step 1, preliminary selection: take angelica radix, place it on the inner selection table in the operation room, remove the parts that do not meet the requirements such as impurities and mold, and screen out the small impurities;

[0135] Step 2, washing: put 200g of the preliminarily selected angelica into a washing pool, and use drinking water to spray and wash for 3min until it is clean.

[0136] Step 3, soaking: add semi-dry yellow wine corresponding to 130mL per kg of medicinal materials to the washed angelica raw materials in batches, and soak for 5h, and the soaked angelica should be soft and moderate;

[0137] Step 4, slicing: angelica is cut into slices with a thickness of 1-2 mm, and the shape is required to be complete without connected blades and fragments;

[0138] Step 5, supplementing and frying: 13 mL of semi-dry yellow rice wine per kg of medicinal materials is added to the sliced angelica, and after uniform stirring, frying is carried out at 130 degrees Celsius for 6-18 minutes;

[0139] Step 6, screening: after removing the drug debris, impurities and non-standard pieces are removed on the internal selection table to obtain wine angelica.

[0140] The frying time of each embodiment is shown in Table 6;

[0141] Table 6

[0142]

[0143]

[0144] From the data in Table 6, it can be seen that at a frying temperature of 130 degrees Celsius, the content of extractives and ferulic acid in wine angelica decreases with the extension of frying time, but before 12 minutes, the decrease is not obvious, and after 12 minutes, the decrease is significantly increased. The content of volatile oil in wine angelica first increases and then decreases with the extension of frying time, and the content is the highest during 10-12 minutes, which may be due to the transformation of volatile oil components during frying. When the frying time is too short, the transformation of other components to volatile oil is not complete. In addition, when the frying time is less than 10 minutes, the moisture content of the pieces cannot meet the relevant requirements of the Chinese Pharmacopoeia; therefore, the invention selects 10-12 minutes for frying of wine angelica.

[0145] Examples 27-33: Effect of supplementing yellow rice wine type and frying method on active ingredients in wine angelica

[0146] I. Test method

[0147] Examples 27-29, 1: slow fire frying

[0148] A wine angelica piece processing method, comprising the following steps: the same as example 1; the difference is that the supplementing yellow rice wine type of each embodiment is different,

[0149] The supplementing yellow rice wine type of each embodiment under slow fire frying is shown in Table 7;

[0150] Examples 30-33: microwave frying

[0151] A wine angelica piece processing method, comprising the following steps: the same as example 1; the difference is that microwave treatment is used instead of slow fire frying of example 1;

[0152] The microwave treatment parameters are 650 W, 5 min;

[0153] The replenishment yellow rice wine types of each example under microwave treatment are shown in Table 7;

[0154] Table 7

[0155]

[0156]

[0157] From the data in Table 7, it can be seen that:

[0158] 1) With the increase of the sweetness of yellow rice wine, the content of liquor angelica extract in the slow fire frying and microwave treatment is increasing, which may be caused by the increase of the extract content in the replenishment yellow rice wine;

[0159] 2) With the increase of the sweetness of yellow rice wine, the content of liquor angelica volatile oil in the slow fire frying process is increasing, while the content of volatile oil in the microwave treatment process is almost unchanged, which may be because the yellow rice wine with high sugar content is dried on the surface first during the slow fire frying process, thereby forming a sugar film on the surface of angelica slices, preventing the volatilization of volatile oil; as for the microwave treated liquor angelica decoction pieces, since the microwave technology uniformly heats the inside and the surface, it cannot form a sugar film on the surface in priority, so the influence on the volatile oil component is not significant.

[0160] 3) Whether it is slow fire frying or microwave treatment, with the increase of the sweetness of yellow rice wine, the content of ferulic acid in liquor angelica has no obvious change.

[0161] Therefore, the present application selects the slow fire frying process and replenishes sweet yellow rice wine for the processing of liquor angelica.

[0162] Example 34: Stability investigation of pilot batch

[0163] I. Test method

[0164] A processing method of liquor angelica decoction pieces, comprising the following steps: same as example 1; the difference lies in: taking whole angelica instead of only taking the root, and the present example a total of 5 batches of liquor angelica are prepared, the treatment amount of each batch is between 30-100 kg, and the raw materials of each batch are from the same origin; at the same time, the method of example 3 is used for traditional process control test, and also 5 batches are carried out;

[0165] II. Detection index

[0166] Moisture, total ash, heavy metals and harmful elements, leachate, volatile oil, ferulic acid, sulfur dioxide residue, and residues of 33 pesticides (methamidophos, methyl parathion, parathion, monocrotophos, phosphamidon, hexachlorocyclohexane, DDT, amitraz, chlorpyrifos, aldrin, dieldrin, fenpyrophos, terbufos, thion, phosmet, terbufos, chlorsulfuron, amylosulfuron-methyl, mesosulfuron-methyl, phorate, carbofuran, aldicarb, ethoprophos, chlorpyrifos, methamidophos, endosulfan, fipronil, trichlorfon, thiocyclam, methyl thiocyclam), results are shown in Table 8;

[0167] One batch of Angelica sinensis slices prepared according to this invention was randomly selected and photographed. The results are shown below. Figure 1 .

[0168] III. Results

[0169] Table 8

[0170]

[0171] The novel processing technology for Angelica sinensis prepared by this invention has been verified through pilot-scale testing. The moisture, heavy metals, pesticide residues, extractives, volatile oils, and ferulic acid in the five batches of Angelica sinensis samples prepared all meet the requirements of the Chinese Pharmacopoeia, and their relative standard deviations are all ≤3.5%, which is significantly better than the 4-11% of the traditional process. This data shows that the novel processing technology for Angelica sinensis prepared by this project has good technical reproducibility.

[0172] The embodiments described above are merely preferred embodiments of the present invention, and not an exhaustive list of all possible implementations of the present invention. Any obvious modifications made by those skilled in the art without departing from the principles and spirit of the present invention should be considered to be included within the scope of protection of the claims of the present invention.

Claims

1. A method for processing Angelica sinensis slices into wine, characterized in that, Includes the following steps: Step 1, Preliminary selection: Take dried Angelica sinensis roots, remove impurities and moldy parts; Step 2, Washing: After initial selection, the angelica root is washed with water spray until it is clean; Step 3, Soaking: Add rice wine to the washed angelica root and soak until the angelica root is soft and tender. Step 4: Slicing: Slice the soaked angelica root into thin slices to make angelica root slices; Step 5, Add ingredients and stir-fry: Add rice wine to the angelica slices, stir well, and stir-fry over low heat; Step 6, Screening: After sieving out the medicinal debris, the wine-processed Angelica sinensis slices are obtained.

2. The method for processing Angelica sinensis slices according to claim 1, characterized in that, The washing time for step 2 is 2.5-3.5 minutes.

3. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In step 3, the body should be kept moist for 4-6 hours.

4. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In the initial selection of step 1, the dried roots of Angelica sinensis can be separated into the body, head, and root, and then processed according to their respective categories.

5. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In step 3, when soaking the angelica root, use semi-dry angelica wine. The amount of angelica wine used during soaking is ≥125mL per kilogram of angelica root by dry weight.

6. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In step 4, the thickness of the sheet is 1-2 mm.

7. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In step 5, when replenishing the ingredients, sweet rice wine should be used.

8. The method for processing Angelica sinensis slices according to claim 1, characterized in that, In step 5, when replenishing the feed, the amount of rice wine used is: 12-25 mL of rice wine per kilogram of angelica root, based on dry weight.

9. The method for processing Angelica sinensis slices according to claim 1, characterized in that, The temperature for simmering over low heat is 120-140 degrees Celsius, and the simmering time is 10-12 minutes.

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