Wine peach kernel decoction pieces and preparation method thereof

Abstract

The invention discloses wine peach kernel decoction pieces and a preparation method thereof, and the method comprises the following steps: adding 10-20% by mass of yellow wine into peeled and cleaned peach kernels, uniformly stirring, and moistening at room temperature for 20-40 minutes to enable the yellow wine to be soaked and absorbed; and placing the moistened peach kernels in a drum-type herbal medicine roaster, frying at 100-140 DEG C for 10-20 minutes until the water content is 3-12%, and cooling to obtain the wine peach kernel decoction pieces with wine aroma. The wine peach kernel decoction pieces prepared by the method disclosed by the invention have the extract content of 21-31% and the amygdalin content of 2.4-3.6%, and are suitable for large-scale stable production.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and relates to a wine-processed peach kernel slice and its preparation method. Background Technology

[0002] Peach kernels are a commonly used traditional Chinese medicine with wide clinical applications. The quality of peach kernel slices is closely related to the processing method, and is usually reflected in the content of active ingredients, the yield of extracts, odor characteristics, and batch stability.

[0003] Traditionally, roasted peach kernels are prepared using a process of "mixing with rice wine, soaking in the rice wine, and then stir-frying and drying". However, in large-scale production and equipment-based processing, there may still be problems such as uneven soaking in rice wine, unstable control of the stir-frying endpoint, and large differences within and between batches. These problems can lead to fluctuations in the content of extracts, amygdalin, and the consistency of the aroma.

[0004] Therefore, it is necessary to provide a method for preparing wine-processed peach kernel slices that has a clear parameter range, is suitable for automated production, and is conducive to improving the quality stability and uniformity of the slices. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a wine-processed peach kernel slice and its preparation method. By synergistically controlling the amount of rice wine, the soaking conditions, and the drum-frying conditions, the resulting wine-processed peach kernel slice has a stable content of extract, amygdalin content, and wine aroma. Optional improvement schemes are also provided to further improve the uniformity of soaking, flavor quality, and storage stability.

[0006] To achieve the above objectives, the present invention employs the following technical solutions: A method for preparing peach kernel slices in wine, comprising the following steps: Step 1: Take the peeled peach kernel raw material, remove impurities, and obtain cleaned peach kernels; Step 2: Based on the weight of the cleaned peach kernels, add 10-20% rice wine, mix and stir evenly with the cleaned peach kernels, and let it soak at room temperature for 20-40 minutes to allow the rice wine to penetrate and be absorbed by the cleaned peach kernels. Step 3: Place the peach kernels obtained in step (2) into a drum-type stir-frying machine and stir-fry them at a temperature of 100-140℃ for 10-20 minutes until the moisture content is 3-12%. Cool the mixture to obtain wine-processed peach kernel slices.

[0007] As a preferred embodiment, the rice wine is dry rice wine, semi-dry rice wine, or sweet rice wine.

[0008] As a preferred embodiment, the amount of rice wine added is 15-20%.

[0009] As a preferred method, the soaking time in step (2) is 30 minutes.

[0010] As a preferred method, the frying temperature in step (3) is 100-130℃.

[0011] As a preferred method, in step (3), the food is stir-fried until the moisture content is 7-10%.

[0012] As a preferred method, in step (2), ginger juice is added at the same time as rice wine, and the amount of ginger juice added is 2 to 8% based on the mass of the cleaned peach kernels.

[0013] Further preferably, the ginger juice is obtained by crushing and pressing fresh ginger and then filtering it.

[0014] As a preferred method, in step (2), a vacuum infiltration process is carried out during the soaking process. The vacuum infiltration process is as follows: after mixing the rice wine with the cleaned peach kernels, the mixture is placed in a sealed container and vacuumed until the gauge pressure is -0.06 to -0.09 MPa and maintained for 5 to 15 minutes. After the vacuum is released, the soaking process continues until the soaking time is reached.

[0015] This application also discloses a wine-processed peach kernel slice, which is prepared by any of the above-described preparation methods, and the wine-processed peach kernel slice has a wine aroma, an extract content of 21-31%, and an amygdalin content of 2.4-3.6%.

[0016] The present invention has the following advantages: (1) The process parameters are clearly defined, which is suitable for equipment processing such as drum-type stir-frying machines, and makes it easy to achieve stable production; (2) By controlling the amount of rice wine, the conditions of soaking and the moisture content at the end of the stir-frying process, the content of extracts and amygdalin in the medicinal slices can be more easily placed into a stable range and the aroma of the wine can be maintained. (3) Vacuum soaking and humidification can improve the uniformity of soaking of rice wine, reduce internal and external differences, and improve batch consistency. (4) Adding ginger juice can enrich the aroma and help improve storage stability and maintain some indicators. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0018] Raw materials and preparation equipment: Peach kernel raw material: Select peach kernels that meet the requirements for medicinal use, preferably those that have been peeled and cleaned to remove impurities.

[0019] Additional ingredients: Shaoxing wine (dry / semi-dry / sweet); ginger juice (juice extracted from fresh ginger and filtered).

[0020] Equipment: Drum-type stir-frying machine; optional vacuum humidification device or sealed container with vacuum function.

[0021] Detection method: (1) Moisture content: determined by conventional drying method or moisture determination method of medicinal slices.

[0022] (2) Extracts: The extracts were determined according to the conventional method for determining extracts of Chinese medicinal herbs, and the results were expressed as a percentage by mass.

[0023] (3) Amygdalin content: determined by high performance liquid chromatography (HPLC): C18 column; the mobile phase can be acetonitrile-water system; the detection wavelength, flow rate, column temperature and injection volume can be set according to conventional methods and validated by methodology.

[0024] Example 1: Take 100 kg of peeled peach kernel raw material and remove impurities; Take 15kg of dry rice wine, mix it evenly with the cleaned peach kernels, and let it soak at room temperature for 30 minutes to allow the rice wine to fully penetrate and absorb the peach kernels. After the peach kernels have been moistened, place them in a drum-type stir-frying machine set at 120℃ and stir-fry for about 15 minutes until the moisture content is 9%. Then cool them to obtain wine-processed peach kernel slices.

[0025] Example 2: Take 100 kg of peeled peach kernels and remove impurities; Take 20kg of dry rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 100℃ and stir-fry for about 10 minutes until the moisture content is 12%, then cool.

[0026] Example 3: Take 100 kg of peeled peach kernels and remove impurities; Take 15kg of semi-dry rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 120℃ and stir-fry for about 15 minutes until the moisture content is 7%, then cool.

[0027] Example 4: Take 100 kg of peeled peach kernels and remove impurities; Take 20kg of semi-dry rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 130℃ and stir-fry for about 15 minutes until the moisture content is 4%, then cool.

[0028] Example 5: Take 100 kg of peeled peach kernel raw material and remove impurities; Take 15kg of semi-dry rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 140℃ and stir-fry for about 15 minutes until the moisture content is 3%, then cool.

[0029] Example 6: Take 100 kg of peeled peach kernels and remove impurities; Take 20kg of sweet rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 100℃ and stir-fry for about 15 minutes until the moisture content is 10%, then cool.

[0030] Example 7: Take 100 kg of peeled peach kernels and remove impurities; Take 10 kg of sweet rice wine, mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 120℃ and stir-fry for about 15 minutes until the moisture content is 8%, then cool.

[0031] The detection results of Examples 1 to 7 are shown in Table 1 below: As shown in Table 1, by adjusting the type / amount of rice wine, the frying temperature, and the final moisture content, wine-processed peach kernel slices with a wine aroma and stable extract and amygdalin content can be obtained.

[0032] Example 8: Take 100 kg of peeled and cleaned peach kernels, removing impurities; Take 20kg of sweet rice wine and add 5kg of fresh ginger juice (fresh ginger is crushed, pressed to extract juice and filtered), mix it evenly with peach kernels, and let it sit at room temperature for 30 minutes. Place the herbs in a drum-type stir-frying machine set at 100℃ and stir-fry for 15 minutes until the moisture content is 10%. Cool to obtain wine-processed peach kernel slices.

[0033] The extract contains approximately 30.0% to 30.5% amygdalin, and has an aroma reminiscent of wine with a hint of spiciness.

[0034] Example 9: Take 100 kg of peeled and cleaned peach kernels, removing impurities; Take 20kg of sweet rice wine and mix it with peach kernels. Place the mixture in a sealed container, evacuate it to a gauge pressure of -0.08MPa and maintain it for 10 minutes. After releasing the vacuum, continue to let it sit at room temperature for a total of 30 minutes. Place the herbs in a drum-type stir-frying machine set at 100℃ and stir-fry for 15 minutes until the moisture content is 10%. Cool to obtain wine-processed peach kernel slices.

[0035] The extract content is approximately 29.8%–30.3%, and the amygdalin content is approximately 3.3%–3.5%. After being cut open, the aroma of the wine inside and outside is improved.

[0036] Comparative example: To further illustrate the effects of "ginger juice-assisted moistening" and "vacuum infusion moistening" on improving quality indicators, intra-batch uniformity, and storage stability, the following comparative experiment was conducted. Unless otherwise specified, each group used 100 kg of peeled and cleaned peach kernels as raw material, 20 kg of sweet rice wine, a total moistening time of 30 min, a stir-frying temperature of 100℃, a stir-frying time of 15 min, and stir-frying until the moisture content reached 10%, followed by cooling to obtain the processed product.

[0037] (1) Sample grouping: Comparative Example 1 (Conventional Wine-Soaking): No ginger juice was added, and no vacuum soaking with wine was performed; only normal pressure soaking was used.

[0038] Example 8 (Ginger Juice Assistance): 5 kg of fresh ginger juice was added during the soaking stage, and the rest was the same as in Comparative Example 1.

[0039] Example 9 (vacuum infiltration): During the soaking stage, a vacuum was drawn until the gauge pressure was -0.08 MPa and maintained for 10 minutes. After the vacuum was released, the soaking continued for a total of 30 minutes. The rest was the same as Comparative Example 1.

[0040] Comparative Example 2 (insufficient humidification): Humidification at normal pressure for 15 minutes, the rest is the same as Comparative Example 1.

[0041] Comparative Example 3 (High Temperature Stir-fry): Soak under normal pressure for 30 minutes, stir-fry at 140℃ for 15 minutes, until the moisture content is 3%.

[0042] (2) Testing and evaluation items: a) Extract content: determined according to the conventional method for determining extract content of Chinese medicinal herbs.

[0043] b) Amygdalin content: determined by HPLC.

[0044] c) Intra-batch homogeneity (RSD): Ten samples were randomly selected from each batch to determine the content of amygdalin and the relative standard deviation (RSD) (%) was calculated.

[0045] d) Sensory aroma consistency score: Five evaluators scored the aroma intensity and internal and external consistency on a scale of 0 to 5, and the average score was taken.

[0046] e) Storage stability: The sample was sealed and stored at 25°C in the dark for 60 days. The proportion of rancid odor was recorded. The peroxide value (PV) can be measured as an indicator of oil oxidation.

[0047] (1) Main quality indicators and uniformity: (i) Compared with Comparative Example 1, the intra-batch RSD of amygdalin in Example 9 was reduced and the internal and external consistency score of wine aroma was improved, indicating that vacuum infusion can improve the infusion uniformity of rice wine, thereby improving intra-batch consistency and sensory uniformity.

[0048] (ii) Compared with Comparative Example 1, the extract and amygdalin content of Example 8 were increased, indicating that the addition of ginger juice was beneficial to maintaining the index and improving the flavor profile.

[0049] (iii) Comparative Example 2 shows that insufficient soaking leads to inadequate saturation and causes fluctuations in indicators and an increase in RSD; Comparative Example 3 shows that although excessively high frying temperature can reduce moisture, it is not conducive to the preservation of effective ingredients and aroma quality.

[0050] (2) Storage stability (25℃, 60 days): The results above show that the ginger juice-assisted and vacuum infiltration measures can achieve the comprehensive effects of reduced batch uniformity, improved aroma consistency and storage stability without changing the main process of "humidifying the rice wine and controlling the moisture content at the end of the stir-frying".

[0051] This invention does not merely involve conventional adjustments to parameters such as temperature and time. Instead, it alters the penetration and mass transfer process and uniformity of rice wine in peach kernel tissue by introducing ginger juice or vacuum soaking during the humidification stage. This results in a comprehensive effect of reducing intra-batch uniformity (RSD), improving the consistency of aroma inside and outside the wine, and maintaining and improving quality indicators under the same frying conditions.

[0052] Comparative Examples 2 and 3 show that simple adjustments such as shortening the soaking time or increasing the frying temperature can easily lead to insufficient soaking or loss of effective ingredients and affect the aroma quality. Therefore, the effect of the systematic process control of the present invention is not a direct deduction from the prior art.

[0053] The measures of this invention are compatible with industrial equipment such as drum-type herb roasting machines, which can reduce intra-batch / inter-batch differences and meet the needs of large-scale stable production.

[0054] This invention is not limited to the specific embodiments described above. The invention extends to any new feature or combination disclosed in this specification, as well as any new method or process step or combination disclosed herein.

Claims

1. A method for preparing peach kernel slices in wine, characterized in that, Includes the following steps: Step 1: Take the peeled peach kernel raw material, remove impurities, and obtain cleaned peach kernel; Step 2: Based on the weight of the cleaned peach kernels, add 10-20% rice wine, mix and stir evenly with the cleaned peach kernels, and let it soak at room temperature for 20-40 minutes to allow the rice wine to penetrate and be absorbed by the cleaned peach kernels. Step 3: Place the peach kernels obtained in step (2) into a drum-type stir-frying machine and stir-fry them at a temperature of 100-140℃ for 10-20 minutes until the moisture content is 3-12%. Cool the mixture to obtain wine-processed peach kernel slices.

2. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: The rice wine mentioned is dry rice wine, semi-dry rice wine, or sweet rice wine.

3. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: The amount of rice wine added is 15-20%.

4. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: The soaking time in step (2) is 30 minutes.

5. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: In step (3), the frying temperature is 100-130℃.

6. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: In step (3), stir-fry until the moisture content is 7-10%.

7. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: In step (2), ginger juice is added along with rice wine. The amount of ginger juice added is 2-8% of the mass of the cleaned peach kernels.

8. The method for preparing a wine-processed peach kernel slice according to claim 7, characterized in that: The ginger juice is obtained by crushing and pressing fresh ginger and then filtering it.

9. The method for preparing a wine-processed peach kernel slice according to claim 1, characterized in that: In step (2), a vacuum infiltration process is carried out during the soaking process. The vacuum infiltration process is as follows: after mixing the rice wine with the cleaned peach kernels, the mixture is placed in a sealed container and vacuumed until the gauge pressure is -0.06 to -0.09 MPa and maintained for 5 to 15 minutes. After the vacuum is released, the soaking process continues until the soaking time is reached.

10. A type of wine-processed peach kernel slices, characterized in that, The wine-processed peach kernel slices are prepared by the preparation method according to any one of claims 1 to 9, and the wine-processed peach kernel slices have a wine aroma, an extract content of 21 to 31%, and an amygdalin content of 2.4 to 3.6%.

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