Composite rice-fried astragalus membranaceus as well as preparation method and device thereof

Abstract

In order to solve the problems in the prior art, the invention provides composite rice-fried astragalus membranaceus and a preparation method and device thereof, and the stir-frying method is improved on the basis of the prior art: pre-treated astragalus membranaceus and millet are stir-fried to obtain first stir-fried astragalus membranaceus; stir-frying the first stir-fried astragalus membranaceus and rice to obtain second stir-fried astragalus membranaceus; the rice is crushed before the radix astragali is fried. Firstly frying with rice, and then frying with millet. The second stir-fried astragalus membranaceus and barley are stir-fried, and third stir-fried astragalus membranaceus is obtained. The barley rice is subjected to crushing treatment before the radix astragali seu hedysari is stir-fried. According to the method disclosed by the invention, the astragalus membranaceus is effectively fried by the compound rice of the rice and the millet, and the dryness and the irritation of the re-fried astragalus membranaceus are effectively controlled, so that the astragalus membranaceus is suitable for eating. And the earthy smell and beany smell of the composite rice-fried astragalus membranaceus are effectively reduced, and the palatability is better.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine processing technology, and in particular to a compound rice-fried astragalus, its preparation method and apparatus. Background Technology

[0002] Astragalus membranaceus (Huangqi) is used to improve symptoms such as qi deficiency and fatigue, poor appetite and loose stools, and qi sinking (e.g., chronic diarrhea, rectal prolapse, visceral ptosis). It enhances bodily functions by tonifying the spleen and lung qi, and is one of the most commonly used medicinal and edible herbs. However, raw astragalus membranaceus has a strong ascending effect, and long-term use can easily lead to symptoms such as dizziness and internal heat. Since the Song Dynasty, various methods of processing astragalus membranaceus have been developed, including honey-frying and stir-frying. Rice-frying, as one of the traditional techniques, is recorded in classic texts such as the *Compendium of Materia Medica*.

[0003] After being stir-fried with rice, the warming and moistening properties of astragalus are more prominent, and the volatile components (such as flavonoids) are reduced, thereby decreasing the upward dispersion of the medicinal effect and making the medicinal properties more mild and lasting. Rice-fried astragalus mainly uses millet and rice, and in addition to the single-grain rice-fried astragalus technique, there is also compound rice-fried astragalus to enhance the efficacy of rice-fried astragalus.

[0004] Existing compound rice-roasted astragalus processing methods commonly involve roasting astragalus with millet and barley or rice and barley. The process involves first roasting the astragalus with millet or rice, then rapidly cooling it to approximately 60°C before sieving to remove the millet or rice. The astragalus is then re-roasted with barley. This process primarily uses barley to remove hexanal, a byproduct of the Maillard reaction during the roasting process, thus reducing the "drying" nature and beany odor of the roasted astragalus. However, existing compound rice roasting processes have the following drawbacks:

[0005] 1. The obtained Astragalus membranaceus still has a relatively obvious earthy and bean-like smell.

[0006] 2. The stir-frying temperature is still the traditional 150℃ or above, so there are more by-products, and the "drying" and irritating properties of stir-fried astragalus are still relatively strong.

[0007] 3. The overall roasting time of compound rice-roasted astragalus is longer than that of traditional rice-roasted astragalus. The process involves rapid cooling, low-temperature sieving, and re-roasting, which is more complicated than the traditional single-origin rice-roasted astragalus process. In addition, the reaction of some substances in astragalus that have begun to degrade or decompose is easily interrupted during the process. After re-roasting, due to the change of the reaction substrate, a variety of new by-products will be generated, resulting in a low yield, generally between 70-90%.

[0008] 4. Existing techniques, such as first stir-frying astragalus with millet and then re-stir-frying with rice, or stir-frying astragalus with rice and then re-stir-frying with millet, yield unsatisfactory results. The content of effective components in the stir-fried astragalus is only slightly increased compared to stir-frying astragalus with rice alone or millet alone, and some effective components are even reduced. Furthermore, the resulting stir-fried astragalus is too "drying" and difficult to consume directly, and has a high content of irritating substances. Therefore, existing techniques generally do not use a combination of rice and millet to stir-fry astragalus. Summary of the Invention

[0009] To address at least one of the problems existing in the prior art, in a first aspect, the present invention provides a method for preparing compound rice-fried astragalus, comprising:

[0010] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it to obtain clean astragalus.

[0011] Step 2 involves soaking the washed astragalus root to obtain soaked astragalus root.

[0012] Step 3: Cut the soaked Astragalus into slices 2-4 mm thick and then dry them to obtain pretreated Astragalus.

[0013] Step 4: The pretreated astragalus and millet are stir-fried for the first time at 130-170℃ in a mass ratio of millet:pretreated astragalus = 1:5-6 for 5-15 minutes. After sieving out the astragalus, the first stir-fried astragalus is obtained.

[0014] Step 5: The first-processed astragalus and rice are roasted a second time at 120-170℃ for 5-15 minutes at a mass ratio of rice:pretreated astragalus = 1:4-6. After sieving, the astragalus is obtained as the second-processed astragalus. The rice is crushed and passed through a 3-4mm sieve before being roasted with the astragalus.

[0015] Steps 4 and 5 can be interchanged; that is, stir-fry the rice first, then stir-fry the millet.

[0016] Step 6: The second-processed astragalus and barley rice are roasted a third time at 110-160℃ for 5-15 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:3-5. After sieving, the astragalus rice is obtained as the third-processed astragalus. The barley rice is crushed and passed through a 3-4 mm sieve before being roasted with the astragalus. The barley rice mentioned in this invention refers to the hulled barley grains.

[0017] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0018] Further, the washing method described in step 1 includes: first, immersing the Astragalus membranaceus to be washed in a 0.8-1.2% (v / v) acetic acid aqueous solution at room temperature for 15-25 minutes. Then, removing the Astragalus membranaceus, immersing it in a 0.2-0.4% (w / w) montmorillonite-water mixture and rubbing it for 8-15 minutes. Finally, removing the Astragalus membranaceus and rinsing it with clean water to obtain the washed Astragalus membranaceus.

[0019] Further, step 2, the soaking process, includes: first, placing the washed astragalus root into a soaking device, adding a soaking solution of 3-5 times the weight of the astragalus root, ensuring the astragalus root is submerged in the solution. Then, soaking at 45-50℃ for 60-120 minutes, maintaining an aeration rate of 0.05-0.15 L / (min·kg) during this period. Finally, removing the astragalus root and drying it until the surface is free of water, thus obtaining the soaked astragalus root.

[0020] The lubricating solution comprises: 0.4-0.6 U / g β-glucosidase based on the mass of Astragalus membranaceus, 40-60 U / g glucose oxidase based on the mass of Astragalus membranaceus, and an aqueous solution with a pH of 5.0-5.5 at 3-5 times the mass of Astragalus membranaceus.

[0021] Furthermore, the millet from step 4 undergoes the following treatment before stir-frying the astragalus:

[0022] Step 201: Soak millet in clean water for 50-80 minutes and then sterilize it at high temperature to obtain sterilized millet.

[0023] Step 202: Based on the mass of sterilized millet, weigh 10... 7 Up to 10 8 CFU / g of lactic acid bacteria and 10 6 Up to 10 7 After mixing CFU / g of Aspergillus niger with sterilized millet, the millet is fermented to obtain fermented millet.

[0024] The fermentation conditions for the millet fermentation process are as follows: before fermentation, the moisture content of the millet is controlled at 40-60%, fermentation is carried out in an air environment, and the millet is stirred once every 8-10 hours during the fermentation process. The fermentation temperature is controlled at 36-39℃ for 0-24 hours and 28-32℃ for 24-72 hours.

[0025] Step 203 involves drying the fermented millet until the moisture content is 12-20% to complete the processing.

[0026] Furthermore, the rice in step 5 is treated as follows before frying the astragalus:

[0027] Step 301 involves crushing the rice, passing it through a 3-4mm sieve, soaking it in water for 50-80 minutes, and then sterilizing it at high temperature to obtain sterilized rice.

[0028] Step 302: Based on the mass of sterilized rice, 10 6 Up to 10 7 Mix CFU / g Aspergillus oryzae with sterilized rice evenly, adjust the moisture content to 45-55%, and let it ferment at 25-35℃ for 20-28 hours to obtain the first fermented rice.

[0029] Step 303: Based on the mass of sterilized rice, continue to add 10 7 Up to 10 8 Add CFU / g of yeast to the first fermented rice mixture in step 302, mix well, and continue fermentation at 25-35℃ for 35-45 hours, stirring once every 6-8 hours to obtain the second fermented rice.

[0030] Step 304 involves drying the second-fermented rice until the moisture content is 12-20% to complete the processing.

[0031] Furthermore, during step 4, while adding millet, spray a 10-20% volume percentage ethanol aqueous solution into the astragalus in the frying container, with the spray volume being 5-10% of the mass of the pretreated astragalus.

[0032] Furthermore, during step 6, while adding barley rice, a cysteine ​​aqueous solution with a volume percentage of 0.3-0.6% is sprayed onto the Astragalus in the roasting container, with the spraying amount being 5-10% of the mass of the pretreated Astragalus.

[0033] Furthermore, in step 4, the millet is first preheated at 125-135℃ for 100-150 seconds, and then added to the stir-frying container with the astragalus for stir-frying.

[0034] In step 5, the rice is first preheated at 120-130℃ for 150-200 seconds, and then added to the frying container to be fried with Astragalus membranaceus.

[0035] In step 6, the barley rice is first preheated at 105-115℃ for 220-260 seconds, and then added to the stir-frying container with Astragalus membranaceus for stir-frying.

[0036] In a second aspect, the present invention provides a compound rice-fried astragalus, prepared using the above-described method for preparing compound rice-fried astragalus.

[0037] A third aspect of the present invention provides a roasting apparatus for the above-described method of preparing compound roasted astragalus, comprising: a fixed frame, a feeding mechanism, a spraying mechanism, and a heating mechanism. The fixed frame contains a roasting drum arranged horizontally, and a receiving structure fixed to the fixed frame is located below the roasting drum. A closed door hinged to the fixed frame is provided on one side of the roasting drum, and a ball bearing is provided on the axis opposite the closed door of the roasting drum, the outer ring of which is fixed to the side wall of the roasting drum.

[0038] The stir-frying drum includes: a hollow inner filter cylinder with one open side, wherein the first filter holes of the inner filter cylinder are arranged in a matrix-like cross pattern, and the diameter of the first filter holes is 3-5mm. Between adjacent first filter holes, there is a spherical cap-shaped protrusion protruding into the inner filter cylinder, the bottom edge of which abuts against or intersects with the first filter holes. The low circle diameter of the spherical cap protrusion is 5-20mm, and the protrusion height is 5-30mm. An outer filter cylinder is fitted over the inner filter cylinder, wherein the second filter holes of the outer filter cylinder are arranged in a matrix-like cross pattern, the diameter of the second filter holes is the same as the diameter of the first filter holes, and the position of the second filter holes matches that of the first filter holes along the axial direction of the inner filter cylinder. Several drive slides are inserted between the outer filter cylinder and the inner filter cylinder, the drive slides being arranged along the axial direction of the inner filter cylinder and respectively inserted into the cylinder walls of the outer filter cylinder and the inner filter cylinder. The outer cylinder of the filter screen is provided with at least one set of electrically controlled telescopic mechanisms. Each electrically controlled telescopic mechanism includes: an electrically controlled telescopic device fixedly connected to a fixed frame; the telescopic end of the electrically controlled telescopic device is fixedly connected to a transmission rod; the transmission rod is fixedly connected to the inner ring of a second bearing; and the outer ring of the second bearing is engaged in a groove within an outer cylinder displacement groove arranged around the outer wall of the filter screen outer cylinder. The outer cylinder of the filter screen is also provided with at least one set of rotation drive devices for driving the outer cylinder to rotate.

[0039] The receiving structure has an open hopper at the top that covers a preset area at the bottom of the outer cylinder of the filter screen, and the bottom of the open hopper is connected to an externally installed transport mechanism through a discharge pipe.

[0040] The feeding mechanism includes three storage troughs for storing millet, rice, and barley, respectively. Each storage trough has a first electrically controlled switch at its bottom for controlling the feeding. The feeding end of the first electrically controlled switch is connected to a preheating cylinder, and the bottom of the preheating cylinder has a second electrically controlled switch for controlling the feeding. The discharge end of the second electrically controlled switch is connected to a main discharge pipe, which passes through the feeding pipe into the inner ring of the ball bearing and into the filter inner barrel.

[0041] The spraying mechanism includes a liquid storage tank with at least one liquid storage compartment. A liquid outlet pipe is located at the bottom of each liquid storage compartment. An electrically controlled one-way valve is located near the liquid storage tank, and a booster pump is located near the ball bearing. The liquid outlet pipe passes through the inner ring of the ball bearing into the inner filter screen barrel and connects to a corresponding spray pipe located at the top of the inner filter screen barrel. A spray head is located at the center of the bottom of the inner filter screen barrel on the spray pipe.

[0042] The heating mechanism includes an electrically controlled tangent device, which comprises a first electrically controlled three-way valve and a second electrically controlled three-way valve. One inlet end of the first electrically controlled three-way valve is connected to the gas supply end of an external high-temperature steam supply system via a high-temperature steam pipe, and the other inlet end is connected to the water outlet end of an external cold water supply system via a cold water pipe. Its outlet end is connected to the inlet end of the heat exchange tube. The inlet end of the second electrically controlled three-way valve is connected to the outlet end of the heat exchange tube, one outlet end is connected to the return gas end of the external high-temperature steam supply system via a high-temperature steam pipe, and the other outlet end is connected to the return water end of the external cold water supply system via a cold water pipe. The heat exchange tubes penetrate from the inner ring of the ball bearing into the inner barrel of the filter screen and form a coil arrangement at a relatively upper position.

[0043] This invention has at least one of the following beneficial effects:

[0044] 1. This invention effectively achieves the compound rice-fried astragalus of rice and millet, and effectively controls the "dryness" and irritation of astragalus after re-frying, making it suitable for consumption.

[0045] 2. This invention effectively reduces the frying temperature without reducing the content of the active ingredients obtained from the Maillard reaction, and effectively shortens the frying time at each stage, thereby improving frying efficiency.

[0046] 3. This invention effectively reduces the earthy and bean-like taste of the compound rice-fried astragalus, making it more palatable. Attached Figure Description

[0047] Figure 1 The diagram shown is a schematic representation of the stir-frying device for the compound rice-fried astragalus of the present invention.

[0048] Figure 2 The diagram shown is a partial enlarged schematic of the inner filter barrel and outer filter barrel of the present invention.

[0049] Figure 3 The diagram shown is a schematic representation of the rotation drive device of the present invention.

[0050] Figure 4 The diagram shows the structural relationship between the rotation drive device of the present invention, the inner barrel of the filter screen, and the outer barrel of the filter screen.

[0051] Figure 5The diagram shown is a structural schematic of the electrically controlled telescopic mechanism of the present invention.

[0052] Figure 6 The diagram shown is a structural schematic of the feeding mechanism and air supply system of the present invention.

[0053] Figure 7 The diagram shown is a structural schematic of the heating mechanism of the present invention.

[0054] Figure 8 The diagram shown is a schematic diagram of the spray mechanism of the present invention. Detailed Implementation

[0055] Exemplary embodiments will now be described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this application as detailed in the appended claims.

[0056] The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The singular forms “a,” “the,” and “the” used in this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0057] It should be understood that although the terms first, second, third, etc., may be used in this application to describe various information, such information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this application, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Depending on the context, the word "if" as used herein may be interpreted as "when," "when," or "in response to determination."

[0058] The present invention will now be described in detail. Unless otherwise specified, the features described in the following embodiments and implementations can be combined with each other.

[0059] This invention provides an exemplary method for preparing compound rice-fried astragalus, comprising:

[0060] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it to obtain clean astragalus.

[0061] Step 2 involves soaking the washed astragalus root to obtain soaked astragalus root.

[0062] Step 3: Cut the soaked Astragalus into slices 2-4 mm thick and then dry them to obtain pretreated Astragalus.

[0063] Step 4: The pretreated astragalus and millet are stir-fried for the first time at 130-170℃ in a mass ratio of millet:pretreated astragalus = 1:5-6 for 5-15 minutes. After sieving out the astragalus, the first stir-fried astragalus is obtained.

[0064] Step 5: The first-processed astragalus and rice are roasted a second time at 120-170℃ for 5-15 minutes at a mass ratio of rice:pretreated astragalus = 1:4-6. After sieving, the astragalus is obtained as the second-processed astragalus. The rice is crushed and passed through a 3-4mm sieve before being roasted with the astragalus.

[0065] Steps 4 and 5 can be interchanged; that is, the rice can be fried first, followed by the millet. Therefore, frying the rice first or the millet first does not significantly affect the technical effect of this invention.

[0066] Step 6: The second-processed astragalus and barley rice are roasted a third time at 110-160℃ for 5-15 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:3-5. After sieving, the astragalus rice is obtained as the third-processed astragalus. The barley rice is crushed and passed through a 3-4 mm sieve before being roasted with the astragalus.

[0067] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0068] This invention improves upon existing compound rice-fried astragalus technology by crushing rice and barley to a certain particle size and combining it with a specific process of frying millet first and then rice, or rice first and then millet, and finally barley and astragalus. This significantly improves the "dryness" and irritation of the resulting compound rice-fried astragalus, while fully preserving the content of effective substances.

[0069] This invention provides an exemplary method for cleaning the astragalus root described in step 1, comprising: first, immersing the astragalus root to be cleaned in an acetic acid aqueous solution with a volume percentage of 0.8-1.2% for 15-25 minutes at room temperature; then, removing the astragalus root and rinsing it in a montmorillonite-water mixture with a mass percentage of 0.2-0.4% for 8-15 minutes; finally, rinsing the astragalus root with clean water to obtain the cleaned astragalus root.

[0070] Compared to traditional water washing techniques, this invention proposes a method for cleaning Astragalus membranaceus by first soaking it in acetic acid and then rubbing it with montmorillonite. This method allows the trimethylamine in the Astragalus membranaceus to react with the acetic acid, forming a water-soluble quaternary ammonium salt, thus significantly reducing the earthy smell of the roasted Astragalus membranaceus. Simultaneously, the soaking process removes decaying matter adhering to the surface of the Astragalus membranaceus, further reducing the earthy and unpleasant odors. Furthermore, the rubbing method in a montmorillonite-water mixture adsorbs and removes any heavy metals, decaying matter, trimethylamine, and other substances that may be present on the surface of the Astragalus membranaceus, resulting in roasted Astragalus membranaceus with virtually no earthy or unpleasant odors, significantly improving its flavor, and also reducing the total amount of harmful byproducts generated during subsequent roasting processes.

[0071] This invention provides an exemplary method for the soaking process described in step 2, comprising: first, placing the washed Astragalus membranaceus into a soaking device, adding a soaking solution of 3-5 times the weight of the Astragalus membranaceus, ensuring the solution completely submerges the Astragalus membranaceus. Then, soaking is performed at 45-50℃ for 60-120 minutes, maintaining an aeration rate of 0.05-0.15 L / (min·kg) during this period. Finally, the Astragalus membranaceus is removed and dried until the surface is free of water to obtain the soaked Astragalus membranaceus.

[0072] The lubricating solution comprises: 0.4-0.6 U / g β-glucosidase based on the mass of Astragalus membranaceus, 40-60 U / g glucose oxidase based on the mass of Astragalus membranaceus, and an aqueous solution with a pH of 5.0-5.5 at 3-5 times the mass of Astragalus membranaceus.

[0073] Compared to traditional steam-soaking methods, this invention, through specific fermentation treatment, can significantly increase the content of effective substances in roasted astragalus while markedly reducing the formation of irritating substances such as hexanal, thereby improving product quality and effectively increasing the yield rate. Furthermore, it allows astragalus to be adapted to low-temperature roasting technology, enabling sufficient amounts of effective substances that would normally require high-temperature roasting to be generated during the low-temperature roasting process.

[0074] This invention provides an exemplary method for processing millet in step 4 before stir-frying astragalus, comprising:

[0075] Step 201: Soak millet in clean water for 50-80 minutes and then sterilize it at high temperature to obtain sterilized millet.

[0076] Step 202: Based on the mass of sterilized millet, weigh 10... 7 Up to 10 8 CFU / g of lactic acid bacteria and 10 6 Up to 10 7 After mixing CFU / g of Aspergillus niger with sterilized millet, the millet is fermented to obtain fermented millet.

[0077] The fermentation conditions for the millet fermentation process are as follows: before fermentation, the moisture content of the millet is controlled at 40-60%, fermentation is carried out in an air environment, and the millet is stirred once every 8-10 hours during the fermentation process. The fermentation temperature is controlled at 36-39℃ for 0-24 hours and 28-32℃ for 24-72 hours.

[0078] Step 203 involves drying the fermented millet until the moisture content is 12-20% to complete the processing.

[0079] By subjecting millet to the specific pre-fermentation treatment of this invention, the necessary frying temperature can be reduced during the millet frying stage, so that the millet can be fryed at 130-140℃ to achieve the same effect as the original 165-170℃ frying.

[0080] This invention provides, by way of example, a method for processing rice in step 5 before stir-frying astragalus, comprising:

[0081] Step 301 involves crushing the rice, passing it through a 3-4mm sieve, soaking it in water for 50-80 minutes, and then sterilizing it at high temperature to obtain sterilized rice.

[0082] Step 302: Based on the mass of sterilized rice, 10 6 Up to 10 7 Mix CFU / g Aspergillus oryzae with sterilized rice evenly, adjust the moisture content to 45-55%, and let it ferment at 25-35℃ for 20-28 hours to obtain the first fermented rice.

[0083] Step 303: Based on the mass of sterilized rice, continue to add 10 7 Up to 10 8 Add CFU / g of yeast to the first fermented rice mixture in step 302, mix well, and continue fermentation at 25-35℃ for 35-45 hours, stirring once every 6-8 hours to obtain the second fermented rice.

[0084] Step 304 involves drying the second-fermented rice until the moisture content is 12-20% to complete the processing.

[0085] By subjecting rice to the specific pre-fermentation treatment of this invention, the necessary frying temperature can be reduced during the rice frying stage, so that the rice can be fryed at 120-130℃ to achieve the same effect as the original 170-175℃ frying.

[0086] The present invention provides an exemplary additional operation for performing step 4, including: spraying an ethanol aqueous solution with a volume percentage of 10-20% onto the astragalus in the frying container while adding millet, the spraying amount being 5-10% of the mass of the pretreated astragalus.

[0087] This operation can significantly reduce the accelerated transition temperature of the Maillard reaction during the roasting of Astragalus membranaceus, ensuring a full Maillard reaction and sufficient content of active ingredients during the low-temperature roasting of millet and rice.

[0088] The present invention provides an exemplary method in which, during step 6, a cysteine ​​aqueous solution with a volume percentage of 0.3-0.6% is sprayed onto the Astragalus membranaceus in the roasting container while adding barley rice, and the spraying amount is 5-10% of the mass of the pretreated Astragalus membranaceus.

[0089] This process can further reduce the content of "drying" substances in the product, such as hexanal and oxidized saponins, making the roasted astragalus suitable for a wider range of people.

[0090] This invention provides, by way of example, a preheating process for millet, rice, and barley before roasting, including:

[0091] In step 4, the millet is first preheated at 125-135℃ for 100-150 seconds, and then added to the stir-frying container with the astragalus for stir-frying.

[0092] In step 5, the rice is first preheated at 120-130℃ for 150-200 seconds, and then added to the frying container to be fried with Astragalus membranaceus.

[0093] In step 6, the barley rice is first preheated at 105-115℃ for 220-260 seconds, and then added to the stir-frying container with Astragalus membranaceus for stir-frying.

[0094] Preheating at a relatively high temperature can shorten the necessary roasting time and optimize the roasting process (e.g., preheating millet when placing astragalus, and preheating rice when roasting millet). Furthermore, preheating causes the rice grains to puff up, which facilitates the release of effective substances from the grains, allowing for a more complete Maillard reaction during astragalus roasting and increasing the content of beneficial substances. In addition, puffed rice grains have excellent thermal conductivity, preventing overheating of the astragalus and thus improving the yield of astragalus roasted from compound rice.

[0095] This invention provides an exemplary compound rice-fried astragalus, prepared using the above-described method for preparing compound rice-fried astragalus.

[0096] This invention provides, by way of example, an apparatus for frying compound rice-fried astragalus in the above-mentioned method for preparing compound rice-fried astragalus, such as... Figure 1-8As shown, it includes: a fixed frame, a feeding mechanism 3, a spraying mechanism 6, and a heating mechanism. The fixed frame houses a horizontally oriented roasting drum 1, and below the roasting drum 1 is a receiving structure 2 fixed to the fixed frame. One side of the roasting drum 1 has a closed door 106 hinged to the fixed frame. A ball bearing 105 is located at the axial center opposite the closed door 106 on the roasting drum 1, and the outer ring of the ball bearing 105 is fixed to the side wall of the roasting drum 1.

[0097] The stir-frying roller 1 includes a hollow inner filter cylinder 101 with one open side. The first filter holes 1012 of the inner filter cylinder 101 are arranged in a matrix-like cross pattern, and the diameter of the first filter holes 1012 is 3-5 mm. A spherical cap-shaped protrusion 1011 is provided between adjacent first filter holes 1012, protruding into the inner filter cylinder 101. The bottom edge of the spherical cap-shaped protrusion 1011 abuts against or intersects with the first filter holes 1012. The low circle diameter of the spherical cap-shaped protrusion 1011 is 5-20 mm, and the protrusion height is 5-30 mm. The inner filter cylinder 101 is fitted with an outer filter cylinder 102. The second filter holes 1013 of the outer filter cylinder 102 are arranged in a matrix-like cross pattern. The diameter of the second filter holes 1013 is the same as that of the first filter holes 1012, and the positions of the second filter holes 1013 and first filter holes 1012 are matched along the axial direction of the inner filter cylinder 101. Several transmission slide bars 108 are inserted between the outer filter cylinder 102 and the inner filter cylinder 101. The transmission slide bars 108 are arranged along the axial direction of the inner filter cylinder 101 and are respectively inserted into the cylinder walls of the outer filter cylinder 102 and the inner filter cylinder 101. The outer cylinder of the filter screen 102 is provided with at least one set of electrically controlled telescopic mechanisms 104. Each electrically controlled telescopic mechanism 104 includes: an electrically controlled telescopic device 1041 fixedly connected to a fixed frame; the telescopic end of the electrically controlled telescopic device 1041 is fixedly connected to a transmission rod 1042; the transmission rod 1042 is fixedly connected to the inner ring of a second bearing 1043; and the outer ring of the second bearing 1043 is engaged in the groove of an outer cylinder displacement groove 1022 arranged around the outer wall of the outer cylinder of the filter screen 102. The outer cylinder of the filter screen 102 is provided with at least one set of rotation drive devices 103 for driving the outer cylinder of the filter screen 102 to rotate.

[0098] The receiving structure 2 is provided with an open hopper 201 at the top, which covers a preset area at the bottom of the filter outer cylinder 102. The bottom of the open hopper 201 is connected to an externally installed transport mechanism through a discharge pipe.

[0099] The feeding mechanism 3 includes three storage troughs for storing millet, rice, and barley, respectively. Each storage trough has a first electrically controlled switch at its bottom for controlling the feeding. The feeding end of the first electrically controlled switch is connected to a preheating cylinder 7, and the bottom of the preheating cylinder 7 has a second electrically controlled switch for controlling the feeding. The discharge end of the second electrically controlled switch is connected to a discharge manifold 8, which passes through a feeding pipe 9 from the inner ring of the ball bearing 105 into the filter inner barrel 101.

[0100] The spraying mechanism 6 includes a liquid storage tank 6, which has at least one liquid storage compartment. A liquid outlet pipe 601 is located at the bottom of the liquid storage compartment. An electrically controlled one-way valve 602 is located near the liquid storage tank 6, and a booster pump 603 is located near the ball bearing 105. The liquid outlet pipe 601 passes through the inner ring of the ball bearing 105 into the interior of the filter inner barrel 101 and communicates with a corresponding spray pipe 604 located at the top of the filter inner barrel 101. A spray head is located on the spray pipe 604 facing the center of the bottom of the filter inner barrel 101.

[0101] The heating mechanism includes an electrically controlled tangent device 11, which comprises a first electrically controlled three-way valve and a second electrically controlled three-way valve. One inlet end of the first electrically controlled three-way valve is connected to the gas supply end of an external high-temperature steam supply system via a high-temperature steam pipe 1101, and the other inlet end is connected to the water outlet end of an external cold water supply system via a cold water pipe 1102. Its outlet end is connected to the inlet end of a heat exchange tube 1103. The inlet end of the second electrically controlled three-way valve is connected to the outlet end of the heat exchange tube 1103. One outlet end is connected to the return gas end of the external high-temperature steam supply system via the high-temperature steam pipe 1101, and the other outlet end is connected to the return water end of the external cold water supply system via the cold water pipe 1102. The heat exchange tube 1103 passes through the inner ring of the ball bearing 105 into the inner filter tank 101 and forms a coil arrangement at a relatively upper position.

[0102] In conjunction with the compound rice frying method of the present invention, the working process of the frying device for compound rice and astragalus of the present invention is as follows:

[0103] First, millet, rice, and barley are respectively loaded into the first, second, and third storage tanks. These millet, rice, and barley can be conventional millet, rice, and barley, or millet and rice fermented according to this invention, as well as conventional barley. The required treatment liquids, such as a 10-20% ethanol aqueous solution and a 0.3-0.6% (by volume) cysteine ​​aqueous solution, are respectively placed into the first and second storage tanks. The electrically controlled telescopic device 1041 extends, causing the outer filter cylinder 102 to move relative to the inner filter cylinder 101 along the axial direction of the inner filter cylinder 101 under the limiting action of the transmission slide bar 108. Figure 1 The rightward movement shown causes the second filter hole 1013 to intersect with the first filter hole 1012, thereby closing the first filter hole 1012.

[0104] Then, the washed astragalus is placed into the inner filter barrel 101 and spread evenly. After placement, the sealing door 106 is closed and the rotation drive device 103 is started to drive the outer filter barrel 102 to rotate, which in turn drives the inner filter barrel 101 to rotate through the transmission slide bar 108. At the same time, the first electrically controlled three-way valve is started and the second electrically controlled three-way valve is closed, and high-temperature steam is introduced into the heat exchange tube 1103. When the temperature inside the inner filter barrel 101 reaches or approaches the first preset temperature, the first electrically controlled switch of the first storage tank is controlled, so that the millet enters the corresponding preheating cylinder 7-A, and the preheating cylinder 7-A is started to preheat the millet. When the temperature inside the inner filter barrel 101 reaches or approaches the preset millet roasting temperature, the second electrically controlled switch of the preheating cylinder 7-A is started, so that the preheated millet enters the inner filter barrel 101 and is roasted with the astragalus in the inner filter barrel 101 at the preset temperature. The temperature inside the filter inner chamber 101 can be measured by a temperature sensor, preferably an infrared temperature sensor.

[0105] After the millet has been stir-fried for a preset time, the electrically controlled telescopic device 1041 retracts, causing the outer filter cylinder 102 to retract relative to the inner filter cylinder 101 under the limiting action of the transmission slide bar 108 along the axial direction of the inner filter cylinder 101. Figure 1 The leftward movement shown causes the second filter hole 1013 to overlap with the first filter hole 1012, thereby opening the first filter hole 1012. During this rolling process, the millet passes through the first filter hole 1012 and the second filter hole 1013, exiting the filter inner barrel 101 and entering the receiving structure 2. It is then discharged through the discharge pipe and transported by an external conveying mechanism to the post-processing system for further processing. During the millet filtration process, the first and second electrically controlled three-way valves are controlled to adjust the temperature inside the filter inner barrel 101 to the temperature required for rice roasting. Simultaneously, the first electrically controlled switch of the second storage tank is controlled, allowing the rice to enter the corresponding preheating cylinder 7-B, and activating the preheating cylinder 7-B to preheat the rice.

[0106] When the millet is filtered and the temperature inside the filter inner barrel 101 reaches or approaches the preset rice frying temperature, the electrically controlled telescopic device 1041 extends, causing the first filter hole 1012 to close. Then, the second electrically controlled switch of the preheating cylinder 7-B is activated, allowing the preheated rice to enter the filter inner barrel 101 and be stir-fried with the astragalus in the filter inner barrel 101 at the preset temperature.

[0107] After the rice has been stir-fried for a preset time, the electrically controlled telescopic device 1041 retracts, thereby opening the first filter screen hole 1012. At this time, the rice, during its rolling process, passes through the first filter screen hole 1012 and the second filter screen hole 1013, exiting the filter inner barrel 101 and entering the receiving structure 2. After being discharged through the discharge pipe, it is transported to the post-processing system for further processing by the external transport mechanism. During the rice filtration process, the first and second electrically controlled three-way valves are controlled to adjust the temperature inside the filter inner barrel 101 to the temperature required for stir-frying the barley rice. Simultaneously, the first electrically controlled switch of the third storage tank is controlled, allowing the barley rice to enter the corresponding preheating cylinder 7-C, and the preheating cylinder 7-C is activated to preheat the barley rice.

[0108] When the rice is filtered and the temperature inside the filter inner barrel 101 reaches or approaches the preset barley rice roasting temperature, the electrically controlled telescopic device 1041 extends, causing the first filter mesh hole 1012 to close. Then, the second electrically controlled switch of the preheating cylinder 7-C is activated, allowing the preheated barley rice to enter the filter inner barrel 101 and be stir-fried with the astragalus in the filter inner barrel 101 at the preset temperature.

[0109] After the barley rice has been stir-fried for a preset time, the electrically controlled telescopic device 1041 retracts, thereby opening the first filter screen hole 1012. At this time, the barley rice, during the rolling process, passes through the first filter screen hole 1012 and the second filter screen hole 1013, exiting the filter inner barrel 101 and entering the receiving structure 2. After being discharged through the discharge pipe, it is transported to the post-processing system for post-processing. During the barley rice filtration process, the first electrically controlled three-way valve is closed and the second electrically controlled three-way valve is opened, allowing cold water to flow into the heat exchange tube 1103 to lower the temperature inside the filter inner barrel 101.

[0110] Finally, when the temperature inside the filter inner chamber 101 is suitable, open the closed door 106 and take out the stir-fried astragalus.

[0111] As needed, the electrically controlled one-way valve 602 and the booster pump 603 can be activated at the corresponding operation stage to spray the corresponding spray liquid onto the material in the filter inner tank 101 through the spray head of the spray pipe 604.

[0112] If preheating of millet, rice, and barley is not required, the first and second electric control switches can be turned on directly when the temperature inside the filter inner barrel 101 reaches or approaches the corresponding roasting temperature, so that the millet, rice, and barley pass through the preheating material cylinder 7 and directly enter the filter inner barrel 101 to roast with astragalus.

[0113] The present invention provides an exemplary rotary drive device 103, such as... Figure 3As shown, the system includes: the filter outer cylinder 102 is provided with at least one ring of transmission gear teeth 1021 around the filter outer cylinder 102 at the gap position of the second filter hole 1013. The rotation drive device 103 includes a drive mechanism 1031 fixed to the fixed frame, the drive output end of the drive mechanism 1031 is fixedly connected to the drive shaft 1032, and the drive shaft 1032 is provided with transmission teeth that match the transmission gear teeth 1021 along the axial direction at the position corresponding to the transmission gear teeth 1021.

[0114] At this time, the rotation drive device 103 drives the transmission shaft 1032 to rotate, thereby driving the transmission wheel teeth 1021 to move in a directional manner along the cross-sectional direction of the filter screen outer cylinder 102 through the transmission teeth, thereby driving the filter screen outer cylinder 102 to rotate.

[0115] As needed, such as Figure 3 As shown, a transmission shaft support plate 1033 can be rotatably connected to both sides of the transmission teeth of the transmission shaft 1032, thereby sharing the stress of the transmission shaft 1032 during transmission and improving the service life of the transmission shaft 1032.

[0116] This invention provides, by way of example, a protective mechanism for an electrically controlled telescopic mechanism, such as... Figure 5 As shown, the device includes: a limiting plate 1045 fixed on each side of the transmission rod 1042 of the outer cylinder displacement groove 1022; each limiting plate 1045 has at least one set of rollers on the side facing the outer cylinder displacement groove 1022, and the rollers are in abutting contact with the side wall of the outer cylinder displacement groove 1022. This arrangement provides a driving force during the displacement of the filter outer cylinder 102 by the electrically controlled telescopic device 1041, thereby reducing the stress on the second bearing 1043 and improving the service life of the device.

[0117] The transmission rod 1042 passes through corresponding sliding holes on the first support plate 1044 and the second support plate 1045 on the side opposite to the outer cylinder displacement groove 1022. The first support plate 1044 and the second support plate 1045 are fixed to the fixed frame. This arrangement can share the stress of the transmission rod 1042 during transmission by the first support plate 1044 and the second support plate 1045, thereby improving the service life of the device.

[0118] This invention provides, by way of example, a filter outer cylinder protection mechanism, such as... Figure 1As shown, the filter outer cylinder 102 has a roller support structure 107 pressing against its bottom. The roller support structure 107 includes rollers that press against the bottom of the filter outer cylinder 102. The rollers are fixedly connected to a rotating shaft, which is inserted into a rotating shaft groove in a base. The base is fixedly connected to a fixed frame. The distance between the groove walls of the rotating shaft groove is greater than or equal to the diameter of the first filter hole 1012. The roller support structure 107 supports the filter outer cylinder 102, thereby distributing the weight of the filter outer cylinder 102 and protecting it.

[0119] The present invention provides an exemplary filter inner barrel 101, such as... Figure 1 As shown, the inner filter barrel 101 has arc-shaped chamfers on both sides near the sealing door 106 and the ball bearing 105, with the arc-shaped surface of the chamfer facing the center of the inner filter barrel 101. The inner filter barrel 101 does not have a first filter screen hole 1012 at the arc-shaped chamfer. One end of the inner filter barrel 101 near the sealing door 106 extends to the outside of the outer filter barrel 102, and the arc-shaped chamfer covers the portion of the inner filter barrel 101 extending to the outside of the outer filter barrel 102. The added arc-shaped chamfers allow the astragalus and rice grains to concentrate as much as possible in the center of the inner filter barrel 101 during the roasting process, avoiding the problem of unstable roasting results caused by overly dispersed astragalus and rice grains not being able to fully contact each other.

[0120] The portion of the inner filter cylinder 101 located outside the outer filter cylinder 102 is rotatably connected to the fixed frame via bearings, and the inner ring of the ball bearing 105 is fixedly connected to the fixed frame via a connecting mechanism. This arrangement, through the rotatable connection between the inner filter cylinder 101 and the fixed frame, and the fixed connection between the ball bearing 105 and the fixed frame, thereby fixing the relative positions of the outer filter cylinder 102 and the inner filter cylinder 101.

[0121] This invention provides, by way of example, a spray pipe 604 and a heat exchange pipe 1103, such as... Figure 1 and Figure 7-8 As shown, the spray pipe 604 has a spray pipe extension plate 605 at one end facing the closed door 106, and the heat exchange pipe 1103 has a heat exchange pipe extension plate 1104 at one end facing the closed door 106. The closed door 106 has anti-deformation support plates 1601 at corresponding positions of the spray pipe extension plate 605 and the heat exchange pipe extension plate 1104.

[0122] This setup can support the spray pipe extension plate 605 and the heat exchange pipe extension plate 1104 through the anti-deformation support plate 1601 after the closed door 106 is closed, thereby providing end support for the spray pipe 604 and the heat exchange pipe 1103 and effectively preventing the spray pipe 604 and the heat exchange pipe 1103 from deforming under their own weight.

[0123] This invention provides an exemplary apparatus for processing compound rice-fried astragalus, based on the above apparatus, such as... Figure 1 and 6 As shown, the system also includes a gas supply system, comprising a liquefied carbon dioxide storage tank 4 and a nitrogen storage tank 5. The outlet of the liquefied carbon dioxide storage tank 4 is connected to one inlet of a third electrically controlled three-way valve 1001 via a first outlet pipe, and the outlet of the nitrogen storage tank 5 is connected to the other inlet of the third electrically controlled three-way valve 1001 via a second outlet pipe. A first high-pressure solenoid valve is installed near the outlet of the liquefied carbon dioxide storage tank 4 on the first outlet pipe, and a second high-pressure solenoid valve is installed near the outlet of the liquefied nitrogen storage tank 5 on the second outlet pipe. The outlet of the third electrically controlled three-way valve 1001 is connected to one inlet of a fourth electrically controlled three-way valve 801 via a main outlet pipe. The other inlet of the fourth electrically controlled three-way valve 801 is connected to a main discharge pipe 8, and its outlet is connected to a discharge pipe 9.

[0124] At this point, after the millet, rice, and barley have been added, high-pressure nitrogen gas is introduced into the feed pipe 9 by controlling the fourth electrically controlled three-way valve 801, the third electrically controlled three-way valve 1001, the first high-pressure solenoid valve, and the second high-pressure solenoid valve. On the one hand, this can blow any rice material that may remain in the feed pipe 9 into the filter inner barrel 101. On the other hand, it can create a temporary high-pressure environment in the filter inner barrel 101, which promotes the rice material to adhere to the astragalus, improves the stability of the roasting process, and can also squeeze out the gas in the filter inner barrel 101, thereby reducing the oxygen content in the filter inner barrel 101.

[0125] Since the filter inner barrel 101 of the present invention is not an airtight system, after high-pressure nitrogen gas is injected into the filter inner barrel 101 to temporarily increase the air pressure of the filter inner barrel 101, the high-pressure gas will overflow from the gap between the filter inner barrel 101 and the filter outer cylinder 102, the gap of the ball bearing 105, and the gap between the sealing door 106 and the filter inner barrel 101. As a result, the air pressure in the filter inner barrel 101 during the drying and roasting process gradually decreases to the room pressure or close to the room pressure, thus avoiding the risk of high pressure.

[0126] During the process of filtering out the barley after roasting, high-pressure carbon dioxide gas can be introduced to quickly cool the roasted astragalus at a lower temperature. This effectively reduces the potential problem of overheating caused by the inability to cool the astragalus in time after roasting, and improves the yield of the product.

[0127] The technical solution of the present invention will be further described below with reference to specific embodiments and experimental data.

[0128] To characterize the technical effects of this invention, the following experimental methods were selected to detect the content of some characteristic substances in Astragalus membranaceus or stir-fried Astragalus membranaceus.

[0129] The "drying" nature of astragalus stems primarily from its irritating substances, such as the volatile compound hexanal, a major contributor to its earthy and bean-like odors, and other irritating active ingredients like astragaloside I. The main way to reduce the "drying" nature of astragalus by stir-frying it with rice is to lower the content of aldehydes and to decompose or synthesize the highly irritating active ingredients into less irritating or non-irritating ones.

[0130] This invention primarily indicates the quality of rice-fried astragalus by detecting the content of the following substances:

[0131] 1. Hexanal, a volatile substance, is one of the main reasons why Astragalus membranaceus and rice-fried Astragalus membranaceus have an earthy or bean-like odor. It is also a highly irritating substance that enhances the "drying" nature of Astragalus membranaceus and rice-fried Astragalus membranaceus. Especially during the rice-fried Astragalus membranaceus process, a large amount of hexanal is a byproduct of the Maillard reaction. The content of hexanal in conventionally rice-fried Astragalus membranaceus is generally 5-15 μg / g, but some optimized processes can reduce it to 2 μg / g. Its content is detected by HS-GC / MS.

[0132] 2. Trimethylamine, a substance naturally present in Astragalus membranaceus, is one of the main causes of its earthy taste. Its content was detected by GC-MS.

[0133] 3. Astragaloside I: This substance is naturally found in raw Astragalus membranaceus, and its content in raw Astragalus membranaceus is generally 0.025%–0.055%. Although Astragaloside I has the effects of enhancing immunity and replenishing Qi, it is also a substance that strongly irritates the gastric mucosa. The optimal content of this substance in conventionally roasted rice-processed Astragalus membranaceus is 0.012%. Its content is detected by UPLC-CAD method.

[0134] 4. Acetylastragaloside: This substance mainly occurs during the rice-fried astragalus process. When astragalus is heated, the -OH groups in its triterpenoid saponin molecules, such as cycloastragaloside and astragaloside A, undergo esterification with acetic acid derivatives (such as acetic acid or volatile organic acids generated from the decomposition of rice at high temperatures), producing acetyl-substituted products. This substance has an immune-enhancing effect but is highly irritating to the human body. In current rice-fried astragalus techniques, its content is generally between 0.15-0.45 mg / g. Its content is detected by UPLC-MS / MS.

[0135] 5,5-Hydroxymethyl-2-furfural is mainly obtained through the Maillard reaction during the processing of millet-fried and rice-fried astragalus. It is a representative newly generated substance beneficial to the human body, particularly during the rice-fried astragalus process. However, its content should not be too high; the daily limit for humans is 50 mg / kg body weight / day. Generally, the content of this substance in rice-fried astragalus does not exceed 40 mg / kg; otherwise, it is considered a substandard product. Its content is detected using the HPLC-UV / DAD method in the 2020 edition of the Chinese Pharmacopoeia.

[0136] The yield of the stir-fried astragalus of this invention was obtained by testing it using the following method: the total mass of the final stir-fried astragalus product was M0, and the remaining mass after removing the stir-fried astragalus slices that were not fully stir-fried (half-cooked) or were burnt (with excessively large scorch marks) was M1.

[0137] The first yield rate is P1 = M1 / M0 * 100%.

[0138] The final roasted astragalus product is divided into N equal parts, where N is at least 10. Three samples are randomly selected from each part for testing. If any target analyte exceeds the standard in a sample, that sample is considered unqualified. The total number of qualified samples is K.

[0139] The second yield rate is P2 = K / (3*N)*100%.

[0140] Example 1

[0141] A compound rice-fried astragalus, prepared by means of a traditional charcoal frying or electric frying pan, is described below:

[0142] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it with clean water to obtain clean astragalus.

[0143] Step 2: After washing the astragalus, it is moistened by steaming it with water to obtain moistened astragalus.

[0144] Step 3: Cut the soaked Astragalus into 3mm thick slices and dry them to obtain pretreated Astragalus.

[0145] Step 4: The pretreated astragalus and millet are stir-fried for the first time at 165℃ for 8 minutes at a mass ratio of millet:pretreated astragalus = 1:6. After sieving, the first stir-fried astragalus is obtained.

[0146] Step 5: The first-processed astragalus and rice are roasted a second time at 170℃ for 8 minutes at a mass ratio of rice:pretreated astragalus = 1:5. After sieving, the astragalus is obtained as the second-processed astragalus. The rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0147] Step 6: The second-processed astragalus and barley rice are roasted a third time at 155℃ for 10 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:4. After sieving, the astragalus rice is obtained as the third-processed astragalus. The barley rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0148] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0149] Example 2

[0150] The remaining steps are the same as in Example 1, except that: when performing the washing step 1, the astragalus to be washed is first placed in a 1.0% (v / v) acetic acid aqueous solution and soaked at room temperature for 20 minutes. Then, the astragalus is removed and rubbed in a 0.3% (w / w) montmorillonite-water mixture for 10 minutes. Finally, the astragalus is removed and rinsed with clean water to obtain the washed astragalus.

[0151] Example 3

[0152] The remaining steps are the same as in Example 1, except that the moistening method in step 2 is changed as follows: First, the washed Astragalus membranaceus is placed in a moistening device, and a moistening solution of 4 times the weight of the Astragalus membranaceus is added, ensuring that the Astragalus membranaceus is submerged in the moistening solution. Then, it is moistened in an environment of 45-50℃ for 90 minutes, during which the aeration rate is maintained at 0.10 L / (min·kg). Finally, the Astragalus membranaceus is removed and dried until there is no water on the surface to obtain the moistened Astragalus membranaceus. The moistening solution includes: 0.5 U / g β-glucosidase based on the weight of Astragalus membranaceus, 50 U / g glucose oxidase based on the weight of Astragalus membranaceus, and an aqueous solution with a pH of 5.2 of 4 times the weight of Astragalus membranaceus.

[0153] Example 4

[0154] The remaining steps are the same as in Example 1, except that in step 4, the millet is first preheated at 130°C for 120 seconds, and then added to the frying container to be fried with Astragalus membranaceus.

[0155] In step 5, the rice is first preheated at 125°C for 180 seconds, and then added to the frying container to be fried with Astragalus membranaceus.

[0156] In step 6, the barley rice is first preheated at 110°C for 240 seconds, and then added to the frying container to be fried with Astragalus membranaceus.

[0157] Example 5

[0158] A compound rice-fried astragalus, prepared by means of a traditional charcoal frying or electric frying pan, is described below:

[0159] Step 1: After removing impurities and non-medicinal parts from fresh astragalus, wash it using the following method to obtain cleaned astragalus:

[0160] First, soak the astragalus root to be washed in a 1.0% (v / v) acetic acid aqueous solution at room temperature for 20 minutes. Then, remove the astragalus root and wash it in a 0.3% (w / w) montmorillonite-water mixture for 10 minutes. Finally, remove the astragalus root and rinse it with clean water to obtain the washed astragalus root.

[0161] Step 2: After washing the astragalus, it is soaked and processed using the following method to obtain soaked astragalus:

[0162] First, place the washed astragalus root into a rinsing device, add a rinsing solution four times the weight of the astragalus root, ensuring the astragalus root is submerged. Then, rinsing is carried out at 45-50℃ for 90 minutes, maintaining an aeration rate of 0.10 L / (min·kg) during this period. Finally, the astragalus root is removed and dried until the surface is free of water to obtain the rinsed astragalus root. The rinsing solution comprises: 0.5 U / g β-glucosidase (based on the weight of astragalus root), 50 U / g glucose oxidase (based on the weight of astragalus root), and an aqueous solution with a pH of 5.2 four times the weight of the astragalus root.

[0163] Step 3: Cut the soaked Astragalus into 3mm thick slices and dry them to obtain pretreated Astragalus.

[0164] Step 4: First, preheat the millet at 130℃ for 120 seconds. Then, stir-fry the pretreated astragalus and millet at 165℃ for 8 minutes at a mass ratio of 1:6. After sieving out the astragalus, the first stir-fried astragalus is obtained.

[0165] Step 5: First, preheat the rice at 125℃ for 180 seconds. Then, roast the first-roasted astragalus and rice a second time at 170℃ for 8 minutes, using a rice:pretreated astragalus ratio of 1:5 by mass. After sieving, the astragalus is obtained as the second-roasted astragalus. The rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0166] Step 6: First, preheat the barley rice at 110℃ for 240 seconds. Then, roast the second-roasted astragalus and barley rice a third time at 155℃ for 10 minutes, with a mass ratio of barley rice to pre-treated astragalus rice = 1:4. After sieving, the third-roasted astragalus is obtained. The barley rice is crushed and passed through a 3mm sieve before roasting with the astragalus.

[0167] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0168] Comparative Example 1

[0169] A compound rice-fried astragalus, prepared by means of a traditional charcoal frying or electric frying pan, is described below:

[0170] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it with clean water to obtain clean astragalus.

[0171] Step 2: After washing the astragalus, it is moistened by steaming it with water to obtain moistened astragalus.

[0172] Step 3: Cut the soaked Astragalus into 3mm thick slices and dry them to obtain pretreated Astragalus.

[0173] Step 4: The pretreated astragalus and rice are roasted for the first time at 170℃ for 8 minutes at a mass ratio of rice:pretreated astragalus = 1:5. After sieving, the astragalus is obtained as the first roasted astragalus. The rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0174] Step 5: The first-processed Astragalus membranaceus and millet are roasted a second time at 165℃ for 8 minutes at a mass ratio of millet:pretreated Astragalus membranaceus = 1:6. After sieving out the Astragalus membranaceus, the second-processed Astragalus membranaceus is obtained.

[0175] Step 6: The second-processed astragalus and barley rice are roasted a third time at 155℃ for 10 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:4. After sieving, the astragalus rice is obtained as the third-processed astragalus. The barley rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0176] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0177] Comparative Example 2

[0178] The remaining steps are the same as in Example 3, except that only a moistening solution containing β-glucosidase is used for moistening.

[0179] Comparative Example 3

[0180] The remaining steps are the same as in Example 3, except that only a moistening solution containing glucose oxidase is used for moistening.

[0181] Comparative Example 4

[0182] A compound rice-fried astragalus, prepared by means of a traditional charcoal frying or electric frying pan, is described below:

[0183] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it with clean water to obtain clean astragalus.

[0184] Step 2: After washing the astragalus, it is moistened by steaming it with water to obtain moistened astragalus.

[0185] Step 3: Cut the soaked Astragalus into 3mm thick slices and dry them to obtain pretreated Astragalus.

[0186] Step 4: The pretreated astragalus and rice are roasted for the first time at 170℃ for 8 minutes at a mass ratio of rice:pretreated astragalus = 1:5. After sieving, the astragalus is obtained as the first roasted astragalus. The rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0187] Step 5: The first-processed astragalus and barley rice are roasted a second time at 155℃ for 10 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:4. After sieving, the astragalus rice is obtained as the second-processed astragalus. The barley rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0188] Step 6: The second-fried astragalus and millet are fried for the third time at 165℃ in a mass ratio of millet:pretreated astragalus = 1:6 for 8 minutes. After sieving out the astragalus, the third-fried astragalus is obtained.

[0189] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0190] Comparative Example 5

[0191] A compound rice-fried astragalus, prepared by means of a traditional charcoal frying or electric frying pan, is described below:

[0192] Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, and wash it with clean water to obtain clean astragalus.

[0193] Step 2: After washing the astragalus, it is moistened by steaming it with water to obtain moistened astragalus.

[0194] Step 3: Cut the soaked Astragalus into 3mm thick slices and dry them to obtain pretreated Astragalus.

[0195] Step 4: The pretreated astragalus and millet are stir-fried for the first time at 165℃ for 8 minutes at a mass ratio of millet:pretreated astragalus = 1:6. After sieving, the first stir-fried astragalus is obtained.

[0196] Step 5: The first-processed astragalus and barley rice are roasted a second time at 155℃ for 10 minutes at a mass ratio of barley rice to pre-treated astragalus rice of 1:4. After sieving, the astragalus rice is obtained as the second-processed astragalus. The barley rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0197] Step 6: The second-processed astragalus and rice are roasted a third time at 170℃ for 8 minutes at a mass ratio of rice:pretreated astragalus = 1:5. After sieving, the astragalus is obtained as the third-processed astragalus. The rice is crushed and passed through a 3mm sieve before being roasted with the astragalus.

[0198] Step 7 involves selecting the high-quality Astragalus from the third batch of stir-fried Astragalus to obtain the compound rice-fried Astragalus.

[0199] The products obtained from Examples 1-5 and Comparative Examples 1-5 were divided into 10 groups for sampling and testing. The test results are shown in Table 1. The effective content is the average value of the samples exceeding the safety threshold range, and the value is accurate to at least two decimal places.

[0200] Table 1. Test results of products obtained from Examples 1-5 and Comparative Examples 1-5

[0201]

[0202] As can be seen from the table above:

[0203] Since this invention uses millet, rice, and barley to stir-fry astragalus separately, the total stir-frying time is relatively long in order to fully utilize the effects of millet, rice, and barley in stir-frying astragalus. However, under the technical system of this invention, the yield of compound rice-stir-fried astragalus can be effectively guaranteed.

[0204] 1. As can be seen from the comparison between Example 1 and Comparative Examples 1, 4, and 5, it is not significant whether rice or millet is stir-fried with Astragalus first. However, barley must be stir-fried last. This is because the main function of barley when stir-frying Astragalus is to absorb irritating substances such as hexanal, thus reducing the "dryness" of the stir-fried Astragalus. If barley is used to stir-fry Astragalus first, the "dryness"-reducing effect of stir-fried Astragalus with barley cannot be fully utilized.

[0205] 2. As can be seen from the comparison of Examples 1, 2 and 5, the cleaning method of the present invention can significantly remove trimethylamine, reducing it to an undetectable level, thereby significantly improving the earthy smell caused by trimethylamine.

[0206] 3. As can be seen from the comparison of Examples 1, 4, and 5, the preheating treatment technology of the present invention not only increases the content of active ingredients, but also makes the puffed rice grains have good adsorption capacity, thus reducing the content of hexanal and trimethylamine to a certain extent. Furthermore, the preheating treatment can significantly improve the product yield.

[0207] 4. As can be seen from the comparison of Examples 1, 3, 2, 3, and 5, the moistening technique of the present invention can significantly reduce the content of n-hexanal. However, both enzymes of the present invention must be used simultaneously. If either enzyme is missing, although the content of n-hexanal decreases, the effect is not significant. Furthermore, the moistening technique of the present invention can also reduce the loss of astragaloside I during the roasting process, keeping it near its optimal content. Simultaneously, it reduces the content of acetylastragaloside, an irritating substance, and significantly improves the product yield while increasing the content of 5-hydroxymethyl-2-furfural.

[0208] Example 6

[0209] The remaining steps are the same as in Example 5, except that the millet in step 4 is treated as follows before frying the astragalus:

[0210] Step 201: Soak millet in water for 60 minutes and then sterilize it at high temperature to obtain sterilized millet.

[0211] Step 202: Based on the mass of sterilized millet, weigh 10... 7 Up to 10 8 CFU / g of lactic acid bacteria and 10 6 Up to 10 7 After mixing CFU / g of Aspergillus niger with sterilized millet, the millet is fermented to obtain fermented millet.

[0212] The fermentation conditions for the millet fermentation process are as follows: before fermentation, the moisture content of the millet is controlled at 50%, fermentation is carried out in an air environment, and the millet is stirred once every 9 hours during the fermentation process. The fermentation temperature is controlled at 38℃ for 0-24 hours and at 30℃ for 24-72 hours.

[0213] Step 203 involves drying the fermented millet until the moisture content reaches 15% to complete the process.

[0214] At this point, the processing conditions for step 4, which involves stir-frying millet and astragalus, become: stir-fry at 130-140℃ for 5 minutes.

[0215] While adding millet, spray a 15% ethanol aqueous solution into the astragalus in the frying container, with the spray volume being 8% of the mass of the pretreated astragalus.

[0216] The rice in step 5 is treated as follows before frying the astragalus:

[0217] Step 301 involves crushing the rice, passing it through a 3mm sieve, soaking it in water for 60 minutes, and then sterilizing it at high temperature to obtain sterilized rice.

[0218] Step 302: Based on the mass of sterilized rice, 10 6 Up to 10 7 CFU / g Aspergillus oryzae was mixed evenly with sterilized rice, the moisture content was adjusted to 50%, and the mixture was allowed to ferment at 30℃ for 26 hours to obtain the first fermented rice.

[0219] Step 303: Based on the mass of sterilized rice, continue to add 10 7 Up to 10 8 Add CFU / g of yeast to the first fermented rice mixture in step 302, mix well, and continue fermentation at 30℃ for 40 hours, stirring once every 7 hours to obtain the second fermented rice.

[0220] Step 304 involves drying the second-fermented rice until the moisture content reaches 15% to complete the processing.

[0221] At this point, the process conditions for stir-frying rice and astragalus in step 5 become: stir-frying at 125℃ for 5 minutes.

[0222] During step 6, while adding barley rice, spray a 0.5% cysteine ​​aqueous solution into the astragalus in the roasting container, with the spray volume being 8% of the mass of the pretreated astragalus.

[0223] At this point, the process conditions for stir-frying rice and astragalus in step 6 become: stir-frying at 110℃ for 8 minutes.

[0224] Comparative Example 6

[0225] The remaining steps are the same as in Example 6, except that the millet is fermented only with lactic acid bacteria.

[0226] Comparative Example 7

[0227] The remaining steps are the same as in Example 6, except that the millet is fermented only with Aspergillus niger.

[0228] Comparative Example 8

[0229] The remaining steps are the same as in Example 6, except that a 15% ethanol aqueous solution is not sprayed.

[0230] Comparative Example 9

[0231] The remaining steps are the same as in Example 6, except that the rice is fermented only with Aspergillus oryzae.

[0232] Comparative Example 10

[0233] The remaining steps are the same as in Example 6, except that the rice is fermented only with yeast.

[0234] Comparative Example 11

[0235] The remaining steps are the same as in Example 6, except that the 0.5% cysteine ​​aqueous solution is not sprayed.

[0236] The products obtained in Example 6 and Comparative Examples 6-11 were divided into 10 groups for sampling and testing. The test results are shown in Table 2. The effective substance content is the average value of the samples exceeding the safety threshold range, and the value is accurate to at least two decimal places.

[0237] Table 2. Test results of products obtained from Examples 5-6 and Comparative Examples 6-11

[0238]

[0239] As can be seen from the table above:

[0240] 1. A comparison of Examples 5 and 6 shows that the fermentation and spraying treatment of Example 6 can achieve the same roasting effect as the conventional suitable temperature described in Example 5 at a lower roasting temperature. However, since Example 6 roasts at a low temperature, the hexanal content is further reduced to an undetectable level. Furthermore, the content of irritating substances is further reduced, while the content of Maillard reaction products is further increased. Moreover, the significantly lower roasting temperature and relatively shorter roasting time improve production efficiency while reducing the energy required for roasting, thus lowering roasting costs.

[0241] 2. As can be seen from the comparison between Example 6 and Comparative Examples 6-7 and 9-10, fermenting millet with only lactic acid bacteria and only Aspergillus niger leads to an increase in the content of astragaloside I in the final product, and a decrease in the content of acetylastragaloside and 5-hydroxymethyl-2-furfural, resulting in a significant decrease in the yield. This is because millet not fermented with the two microbial agents of this invention is difficult to adapt to the low-temperature roasting technology of this invention, which leads to a weakening of the interaction between millet and astragalus during low-temperature roasting, a weakening of the Maillard reaction, and thus insufficient roasting time in the final product, resulting in the above-mentioned problems.

[0242] Similarly, fermenting rice using only Aspergillus oryzae or only yeast leads to an increase in the content of astragaloside I in the final product, while decreasing the content of acetylastragaloside and 5-hydroxymethyl-2-furfural, resulting in a significant decrease in the yield of high-quality rice. This is because rice not fermented with the two microbial agents of this invention is difficult to adapt to the low-temperature roasting technology of this invention, leading to a weakened interaction between rice and astragalus during low-temperature roasting, a weakened Maillard reaction, and consequently, insufficient roasting time in the final product, thus causing the aforementioned problems.

[0243] 3. As can be seen from the comparison between Example 6 and Comparative Example 8, failure to spray with a 15% ethanol aqueous solution leads to a decrease in the content of acetylastracinosine and 5-hydroxymethyl-2-furfural, resulting in a significant decrease in the yield of good products. This is because the presence of a 15% ethanol aqueous solution can significantly accelerate the Maillard reaction during the roasting of Astragalus membranaceus. Failure to spray with a 15% ethanol aqueous solution results in insufficient Maillard reaction during low-temperature roasting, leading to the aforementioned problems.

[0244] 4. As can be seen from the comparison between Example 6 and Comparative Example 11, not spraying 0.5% cysteine ​​aqueous solution will lead to an increase in hexanaldehyde content, an increase in acetylastracin saponin content, and a slight decrease in 5-hydroxymethyl-2-furfural content. This is because not spraying 0.5% cysteine ​​aqueous solution will cause barley rice to be unsuitable for the low-temperature roasting technology of this invention, reducing the effects of promoting hexanaldehyde conversion and reducing "dryness" during the roasting process of barley rice.

[0245] Example 7

[0246] The remaining steps are the same as in Example 1, except that the frying is carried out in the frying device of the compound rice-fried astragalus of the present invention.

[0247] Example 8

[0248] The remaining steps are the same as in Example 6, except that the frying is carried out in the frying device of the compound rice-fried astragalus of the present invention.

[0249] Example 9

[0250] The remaining steps are the same as in Example 8, except that a compound rice-fried astragalus device with a gas supply system is used. After the millet, rice, and barley are added, high-pressure nitrogen gas is introduced into the downward feed pipe 9 by controlling the fourth electrically controlled three-way valve 801, the third electrically controlled three-way valve 1001, the first high-pressure solenoid valve, and the second high-pressure solenoid valve. During the process of filtering out the barley after frying, high-pressure carbon dioxide gas is introduced.

[0251] The products obtained in Examples 7-9 were divided into 10 groups for sampling and testing. The test results are shown in Table 3. The effective content is the average value of the samples that exceed the safety threshold range, and the value is accurate to at least two decimal places.

[0252] Table 3. Test results of products obtained in Examples 1, 6, and 7-9

[0253]

[0254]

[0255] As can be seen from the table above:

[0256] 1. The roasting device for compound rice roasted astragalus of the present invention can significantly improve the yield of roasted products. This is because the device achieves automatic filtration and continuous roasting, eliminating the need for rapid cooling and low-temperature sieving of roasted rice during the roasting process. This improves processing efficiency and reduces preparation costs. Furthermore, it prevents the risk of uncontrollable changes in the composition of astragalus due to rapid cooling, thereby significantly improving the yield.

[0257] 2. The roasting device for the compound rice roasted with astragalus of the present invention can achieve relatively rapid filtering of roasted rice, thereby significantly reducing the transition time of changing rice in the middle and avoiding the problem of reduced yield caused by over-roasting of astragalus.

[0258] 3. The gas supply system of this invention can further improve the product yield because it effectively stabilizes the amount of rice added during rice replacement, avoiding instability in the proportions caused by rice residue in the feeding pipe. Furthermore, the appropriate pressurization process promotes adhesion between the rice and astragalus, increasing the contact probability between reactants, thereby stabilizing the effective content of the roasted astragalus and thus improving the yield. Finally, the high-pressure carbon dioxide cooling stage allows for rapid cooling, further reducing the problem of overheating of the astragalus and further improving production efficiency.

[0259] Based on the above-described preferred embodiments of the present invention, and through the foregoing description, those skilled in the art can make various changes and modifications without departing from the inventive concept. The technical scope of this invention is not limited to the contents of the specification, but must be determined according to the scope of the claims.

Claims

1. A method for preparing compound rice-fried astragalus, characterized in that, include: Step 1: Take fresh astragalus, remove impurities and non-medicinal parts, wash it, and you will get washed astragalus. Step 2: After washing the astragalus, soak it in water to obtain soaked astragalus. Step 3: Cut the soaked Astragalus into slices 2-4 mm thick and then dry them to obtain pretreated Astragalus; Step 4: The pretreated astragalus and millet are stir-fried for the first time at 130-170℃ in a mass ratio of millet:pretreated astragalus = 1:5-6 for 5-15 minutes. After sieving out the astragalus, the first stir-fried astragalus is obtained. Step 5: The first-processed astragalus and rice are roasted a second time at 120-170℃ in a mass ratio of rice:pretreated astragalus = 1:4-6 for 5-15 minutes. After sieving out the astragalus, the second-processed astragalus is obtained. The rice is crushed and passed through a 3-4 mm sieve before being roasted with the astragalus. Steps 4 and 5 can be interchanged; that is, stir-fry the rice first, then stir-fry the millet. Step 6: The second-processed astragalus and barley rice are roasted a third time at 110-160℃ in a mass ratio of barley rice to pre-treated astragalus rice of 1:3-5 for 5-15 minutes. After sieving out the astragalus rice, the third-processed astragalus rice is obtained. The barley rice is crushed and passed through a 3-4 mm sieve before being roasted with the astragalus rice. Step 7 involves selecting the high-quality Astragalus membranaceus from the third batch of stir-fried Astragalus membranaceus to obtain the compound rice-fried Astragalus membranaceus.

2. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, The cleaning method described in step 1 includes: first, immersing the Astragalus membranaceus to be cleaned in an acetic acid aqueous solution with a volume percentage of 0.8-1.2% for 15-25 minutes at room temperature; then, removing the Astragalus membranaceus and rubbing it in a montmorillonite-water mixture with a mass percentage of 0.2-0.4% for 8-15 minutes; finally, removing the Astragalus membranaceus and rinsing it with clean water to obtain the cleaned Astragalus membranaceus.

3. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, Step 2, the soaking process, includes: first, placing the washed astragalus into a soaking device, adding a soaking solution of 3-5 times the weight of the astragalus, ensuring the astragalus is submerged in the solution; then, soaking in an environment of 45-50℃ for 60-120 minutes, maintaining an aeration rate of 0.05-0.15 L / (min·kg); finally, removing the astragalus and drying it until the surface is free of water to obtain the soaked astragalus. The lubricating solution comprises: 0.4-0.6 U / g β-glucosidase based on the mass of Astragalus membranaceus, 40-60 U / g glucose oxidase based on the mass of Astragalus membranaceus, and an aqueous solution with a pH of 5.0-5.5 at 3-5 times the mass of Astragalus membranaceus.

4. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, The millet in step 4 is processed as follows before stir-frying the astragalus: Step 201: Soak millet in water for 50-80 minutes and then sterilize it at high temperature to obtain sterilized millet; Step 202: Based on the mass of sterilized millet, weigh 10... 7 Up to 10 8 CFU / g of lactic acid bacteria and 10 6 Up to 10 7 After mixing CFU / g of Aspergillus niger with sterilized millet, the millet is fermented to obtain fermented millet. The fermentation conditions for the millet fermentation treatment are as follows: before fermentation, the moisture content of the millet is controlled at 40-60%, fermentation is carried out in an air environment, and the millet is stirred once every 8-10 hours during the fermentation process. The fermentation temperature is controlled at 36-39℃ for 0-24 hours and 28-32℃ for 24-72 hours. Step 203 involves drying the fermented millet until the moisture content is 12-20% to complete the processing.

5. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, The rice in step 5 is treated as follows before frying the astragalus: Step 301: After crushing the rice and passing it through a 3-4 mm sieve, soak it in clean water for 50-80 minutes and then sterilize it at high temperature to obtain sterilized rice. Step 302: Based on the mass of sterilized rice, 10 6 Up to 10 7 The CFU / g Aspergillus oryzae is mixed evenly with sterilized rice, the moisture content is adjusted to 45-55%, and the mixture is allowed to ferment at 25-35℃ for 20-28 hours to obtain the first fermented rice. Step 303: Based on the mass of sterilized rice, continue to add 10 7 Up to 10 8 Add CFU / g of yeast to the first fermented rice mixture in step 302, mix well, and continue fermentation at 25-35℃ for 35-45 hours, stirring once every 6-8 hours to obtain the second fermented rice; Step 304 involves drying the second-fermented rice until the moisture content is 12-20% to complete the processing.

6. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, When performing step 4, while adding millet, spray a 10-20% volume percentage ethanol aqueous solution into the astragalus in the frying container, with the spray volume being 5-10% of the mass of the pretreated astragalus.

7. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, When performing step 6, while adding barley rice, spray a cysteine ​​aqueous solution with a volume percentage of 0.3-0.6% onto the Astragalus membranaceus in the roasting container, with the spray volume being 5-10% of the mass of the pretreated Astragalus membranaceus.

8. The preparation method of the compound rice-fried astragalus according to claim 1, characterized in that, When performing step 4, the millet is first preheated at 125-135℃ for 100-150 seconds, and then added to the stir-frying container with the astragalus for stir-frying. In step 5, the rice is first preheated at 120-130℃ for 150-200 seconds, and then added to the frying container and stir-fried with Astragalus membranaceus. In step 6, the barley rice is first preheated at 105-115℃ for 220-260 seconds, and then added to the stir-frying container with Astragalus membranaceus for stir-frying.

9. A compound rice-fried astragalus, characterized in that, It was prepared using the method described in any one of claims 1-8 for preparing the compound rice-fried astragalus.

10. A stir-frying apparatus for preparing the compound rice-fried astragalus according to any one of claims 1-8, characterized in that, include: The machine includes a fixed frame, a feeding mechanism (3), a spraying mechanism (6), and a heating mechanism. The fixed frame contains a horizontally arranged frying drum (1), and a receiving structure (2) fixed to the fixed frame is provided below the frying drum (1). A closed door (106) hinged to the fixed frame is provided on one side of the frying drum (1), and a ball bearing (105) is provided on the axis opposite to the closed door (106) of the frying drum (1). The outer ring of the ball bearing (105) is fixed to the side wall of the frying drum (1). The stir-frying drum (1) includes: a hollow filter inner barrel (101) with one side open, wherein the first filter holes (1012) of the filter inner barrel (101) are arranged in a matrix cross pattern, and the aperture of the first filter holes (1012) is 3-5mm; between adjacent first filter holes (1012) there are spherical cap protrusions (1011) protruding into the filter inner barrel (101), and the bottom edge of the spherical cap protrusions (1011) abuts or crosses the first filter holes (1012); The spherical cap protrusion (1011) has a low circle diameter of 5-20mm and a protrusion height of 5-30mm; the inner filter cylinder (101) is fitted with an outer filter cylinder (102), and the second filter holes (1013) of the outer filter cylinder (102) are arranged in a matrix cross pattern. The aperture of the second filter holes (1013) is consistent with the aperture of the first filter holes (1012), and along the axial direction of the inner filter cylinder (101), the position of the second filter holes (1013) is consistent with the position of the first filter holes (1012). 12) Matching; several transmission slides (108) are inserted between the outer filter cylinder (102) and the inner filter cylinder (101), the transmission slides (108) are arranged along the axial direction of the inner filter cylinder (101), and are respectively inserted into the inner wall of the outer filter cylinder (102) and the inner filter cylinder (101); at least one set of electrically controlled telescopic mechanism (104) is provided on the outside of the outer filter cylinder (102), the electrically controlled telescopic mechanism (104) includes: an electrically controlled telescopic device fixedly connected to the fixed frame. The telescopic end of the electrically controlled telescopic device (1041) is fixedly connected to the transmission rod (1042), the transmission rod (1042) is fixedly connected to the inner ring of the second bearing (1043), and the outer ring of the second bearing (1043) is inserted into the groove of the outer cylinder displacement groove (1022) arranged around the outer wall of the filter screen outer cylinder (102); at least one set of rotation drive devices (103) for driving the filter screen outer cylinder (102) to rotate is provided outside the filter screen outer cylinder (102); The receiving structure (2) has an open hopper (201) at the top that covers a preset area at the bottom of the filter screen outer cylinder (102), and the bottom of the open hopper (201) is connected to an externally installed transport mechanism through a discharge pipe; The feeding mechanism (3) includes three storage tanks for storing millet, rice, and barley respectively. Each storage tank has a first electrically controlled switch at the bottom for controlling the feeding. The feeding end of the first electrically controlled switch is connected to a preheating cylinder (7). The bottom of the preheating cylinder (7) is provided with a second electrically controlled switch for controlling the feeding. The discharge end of the second electrically controlled switch is connected to the discharge manifold (8). The discharge manifold (8) passes through the feeding pipe (9) from the inner ring of the ball bearing (105) into the filter inner barrel (101). The spraying mechanism (6) includes a liquid storage tank (6), which has at least one liquid storage compartment. The liquid storage compartment has an outlet pipe (601) at its bottom. The outlet pipe (601) has an electrically controlled one-way valve (602) near the liquid storage tank (6) and a booster pump (603) near the ball bearing (105). The outlet pipe (601) passes through the inner ring of the ball bearing (105) into the filter inner barrel (101) and communicates with the corresponding spray pipe (604) located at the top of the filter inner barrel (101). The spray pipe (604) has a spray head at the center of the bottom of the filter inner barrel (101). The heating mechanism includes an electrically controlled tangent device (11), which includes a first electrically controlled three-way valve and a second electrically controlled three-way valve. One inlet end of the first electrically controlled three-way valve is connected to the gas supply end of an external high-temperature steam supply system through a high-temperature steam pipe (1101), and the other inlet end is connected to the water outlet end of an external cold water supply system through a cold water pipe (1102). The outlet end is connected to the inlet end of a heat exchange tube (1103). The inlet end of the second electrically controlled three-way valve is connected to the outlet end of a heat exchange tube (1103). One outlet end is connected to the return gas end of an external high-temperature steam supply system through a high-temperature steam pipe (1101), and the other outlet end is connected to the return water end of an external cold water supply system through a cold water pipe (1102). The heat exchange tube (1103) passes through the inner ring of the ball bearing (105) into the inner barrel of the filter screen (101) and forms a coil arrangement at a relatively upper position.

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