A processing method of wine lonicera japonica slice

Abstract

The present application belongs to the technical field of processing of traditional Chinese medicine decoction pieces, and specifically discloses a processing method of wine campion flower decoction pieces, which comprises the following steps: taking clean campion flowers, adding yellow rice wine at 12-18% of the mass of the clean campion flowers, and moistening the yellow rice wine twice, after the two moistening processes, directly frying the campion flowers within 30 minutes after the second moistening process without drying under the sun, and controlling the material temperature, material layer thickness, interval of turning, and water content of the finished product during the frying process to obtain the wine campion flower decoction pieces. The present application is beneficial to improving the uniformity of yellow rice wine moistening, reducing fragmentation and clumping, and improving the consistency of the appearance of the finished product and the batch stability.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and relates to a method for processing wine-processed trumpet creeper flower slices. Background Technology

[0002] Trumpet creeper is a commonly used Chinese medicinal herb. In clinical practice and processing, it can be processed by methods such as cleaning, drying, and processing with excipients. Current wine processing methods usually revolve around "moistening with wine and then stir-frying". However, for flower-based medicinal materials, the material is light and thin, the petals are prone to shrinkage, the heating surface is uneven, and local moisture accumulation or clumping is likely to occur after absorbing liquid. If not properly controlled, problems such as flower breakage, scorched edges, and aroma fluctuations may also occur.

[0003] Especially when using a single-time addition of alcohol or prolonged soaking followed by re-drying and stir-frying, the flowers may experience uneven moisture distribution, localized hardening, and uneven reheating during alcohol absorption and dehydration, thus affecting the consistency of the finished product's appearance and batch stability. On the other hand, the traditional method of judging the endpoint based on sensory experience such as "slightly yellow color and alcohol aroma" lacks more specific process control indicators, which is not conducive to process scale-up and stable replication. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for processing wine-processed trumpet creeper flower slices. By constructing a process route of segmented wine soaking, short-interval direct stir-frying, and quantitative control of the endpoint, the uniformity of wine soaking is improved, the risk of flower fragmentation, clumping, and local charring is reduced, and the batch stability of the finished product is improved.

[0005] To achieve the above objectives, the present invention employs the following technical solutions: A method for processing medicinal slices of Trumpet Creeper flower into wine includes the following steps: S1. Take cleaned trumpet creeper flowers, wherein the cleaned trumpet creeper flowers are dried flowers after removing impurities, and the initial moisture content of the dried flowers is 8% to 15%; S2. Add rice wine to the cleaned trumpet creeper flowers in a total amount of 12% to 18% of the weight of the cleaned trumpet creeper flowers. Add the rice wine in two batches. After the first addition, stir well for 4 to 6 minutes and then let it soak for 20 to 40 minutes to allow the flowers to soften initially. S3. Add the remaining portion of the rice wine to the trumpet creeper flowers that have undergone the first soaking, stir well for 4-6 minutes, and then soak for 40-70 minutes under sealed or semi-sealed conditions until the rice wine is absorbed, there is no free liquid on the surface of the material and no obvious liquid accumulation at the bottom of the container. S4. The trumpet creeper flowers that have undergone the second moistening process are directly placed in a frying device and fried within 30 minutes without sun drying. The material temperature during the frying process is controlled at 82℃~95℃, the material layer thickness is 1.5~3.0cm, and the turning interval is 30~60s / time. The finished product has a moisture content of 8.5%~10.5%, and the flowers are slightly yellow to yellowish-brown with a mellow wine aroma. S5. Remove and let cool to obtain wine-processed trumpet creeper flower slices.

[0006] Preferably, the total amount of rice wine used is 14% to 16% of the mass of the net trumpet creeper flowers.

[0007] More preferably, the amount of rice wine added for the first time is 35% to 45% of the total amount of rice wine, and the remaining amount of rice wine is added for the second time.

[0008] More preferably, the material temperature during the frying process is controlled at 82℃~88℃, the material layer thickness is 1.5~2.5cm, the turning interval is 30~45s / time, and the finished product moisture content is controlled at 9.0%~10.0%.

[0009] More preferably, the interval between the end of the second soaking and the start of frying should not exceed 20 minutes.

[0010] The present invention also discloses a wine-processed slice of trumpet creeper flower, which is slightly yellow to yellowish-brown and has a mellow wine aroma, and the finished product has a moisture content of 8.5% to 10.5%.

[0011] The present invention has the following advantages: (1) The present invention uses two rinsing with wine to help the flower body soften first, and then further promotes the even penetration of yellow wine into the flower material, reducing the surface over-wetting and insufficient internal rinsing caused by adding wine once.

[0012] (2) The present invention directly stir-fryes the flowers after the second moistening without sun exposure, which can reduce the cracking, scorching and aroma fluctuation caused by the second water loss and hardening of the flowers and uneven heating.

[0013] (3) The present invention uses material temperature and finished product moisture content as endpoint control indicators, which is beneficial to improving batch consistency and process reproducibility. Detailed Implementation

[0014] 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.

[0015] In this embodiment of the invention, the moistening container can be a stainless steel moistening barrel, a turnover box, or a drum-type moistening device; the frying container can be a frying machine, a drum-type frying machine, or a jacketed frying pan. The moisture content can be determined using conventional drying methods in the art.

[0016] This invention discloses a method for processing medicinal slices of Campsis grandiflora, comprising the following steps: S1. Take cleaned trumpet creeper flowers, wherein the cleaned trumpet creeper flowers are dried flowers after removing impurities, and the initial moisture content of the dried flowers is 8% to 15%; S2. Add rice wine to the cleaned trumpet creeper flowers in a total amount of 12% to 18% of the mass of the cleaned trumpet creeper flowers. Preferably, the total amount of rice wine is 14% to 16% of the mass of the cleaned trumpet creeper flowers. The rice wine is added in two parts. The first part of the rice wine accounts for 35% to 45% of the total amount of rice wine, and the second part accounts for 55% to 65% of the total amount of rice wine. After adding the first batch, mix well for 4-6 minutes, then let it sit for 20-40 minutes to allow the flower to soften initially. S3. Add the remaining portion of the rice wine to the trumpet creeper flowers that have undergone the first soaking, stir well for 4-6 minutes, and then soak for 40-70 minutes under sealed or semi-sealed conditions until the rice wine is absorbed, there is no free liquid on the surface of the material and no obvious liquid accumulation at the bottom of the container. S4. The trumpet creeper flowers that have been moistened for the second time are placed directly into the stir-frying equipment within 30 minutes without sun drying, preferably for no more than 20 minutes. The material temperature during the frying process is controlled at 82℃~95℃, the material layer thickness is 1.5~3.0cm, and the turning interval is 30~60s / time. The finished product is fried until the moisture content is 8.5%~10.5%, and the flower body is slightly yellow to yellowish-brown and has a mellow wine aroma. Preferably, the material temperature during the frying process is controlled at 82℃~88℃, the material layer thickness is 1.5~2.5cm, the turning interval is 30~45s / time, and the finished product moisture content is controlled at 9.0%~10.0%. S5. Remove and let cool to obtain wine-processed trumpet creeper flower slices.

[0017] Example 1 Take 100 kg of cleaned trumpet creeper flowers, remove impurities, and set aside. Take 15 kg of Shaoxing wine, of which 6 kg is the first batch and 9 kg is the second batch. First, evenly add 6 kg of Shaoxing wine to the cleaned trumpet creeper flowers, mix well for 4-6 minutes, and then let it soak for 30 minutes to allow the flowers to soften initially. Then add the remaining 9 kg of Shaoxing wine, continue mixing for 4-6 minutes, and then let it soak for 50 minutes, until the Shaoxing wine is completely absorbed by the flowers, there is no free liquid on the surface of the material, and there is no obvious liquid accumulation at the bottom of the container. After the second soaking, place the flowers directly into a stir-frying machine within 20 minutes, controlling the material temperature at 85℃±3℃, the material layer thickness at 1.5-2.5 cm, and turning at 30-45 seconds / time, continuously stir-frying until the finished product has a moisture content of 9.0%-10.0%, and the flowers are slightly yellow to yellowish-brown with a mellow wine aroma. After removing, spread them out to cool to room temperature to obtain the wine-processed trumpet creeper flower slices.

[0018] Example 2 Take 100 kg of cleaned trumpet creeper flowers and 14 kg of rice wine, with 5 kg of rice wine used in the first part and 9 kg in the second part. First, add 5 kg of rice wine and mix well for 4-6 minutes, then let it soak for 25 minutes. Next, add 9 kg of rice wine and mix well for 4-6 minutes, then let it soak for 45 minutes, until there is no free liquid on the surface of the flowers and they do not clump together when handled. After the second soaking, directly put the flowers into a wok and stir-fry within 20 minutes, controlling the material temperature at 82℃-90℃, the material layer thickness at 1.5-2.0 cm, and turning at 30-45 seconds per stir-fry, until the finished product has a moisture content of 9.5%-10.5%. After cooling, you will obtain the wine-processed trumpet creeper flower slices.

[0019] Example 3 Take 100 kg of cleaned trumpet creeper flowers and 16 kg of rice wine, with 7 kg of rice wine used in the first part and 9 kg in the second part. First, moisten the flowers with the rice wine for 35 minutes, then add the second part of rice wine and moisten for another 55 minutes, until the rice wine is absorbed and there is no obvious liquid accumulation at the bottom of the container. Place the flowers directly into the stir-frying equipment within 15 minutes, controlling the material temperature at 85℃~92℃, the material layer thickness at 2.0~2.5 cm, and turning at 30~60 seconds per turn, until the finished product has a moisture content of 8.5%~9.5%, the flowers are yellowish-brown, and have a wine aroma. Remove and let cool to obtain the wine-processed trumpet creeper flower slices.

[0020] Comparative Example 1 Take 100kg of cleaned trumpet creeper flowers, add 15kg of rice wine at once, mix well and let it soak for 60 minutes, then stir-fry directly over low heat until the surface is slightly yellow and has a wine aroma, and control the moisture content at the end point to be close to that of Example 1.

[0021] Comparative Example 2 Take 100kg of cleaned trumpet creeper flowers, soak them in rice wine for 3.5 hours, take them out and sun-dry or simulate sun-dry them until the surface is basically not sticky, then stir-fry them over low heat until the surface is slightly yellow and has a wine aroma, and control the moisture content at the end point to be close to that of Example 1.

[0022] Comparative Example 3 The process involved two rinsing and two soaking processes as described in Example 1, but after the second soaking, the food was left to stand for 2 hours before being stir-fried. All other conditions remained the same as in Example 1.

[0023] To verify the effect of the processing method of the present invention on the quality stability of the wine-processed trumpet creeper flower slices, wine-processed trumpet creeper flower slices were prepared according to the methods of Examples 1-3 and Comparative Examples 1-3, with 3 batches prepared in parallel for each group.

[0024] After the initial soaking process, random samples were taken from the upper, middle, and lower layers of the material to determine the moisture content at each sampling point. The relative standard deviation of the moisture content was calculated to evaluate the uniformity of the soaking process. After the stir-frying and cooling process, the following parameters were measured: brokenness rate, clumping rate, scorched edge rate, finished product moisture content, batch-to-batch RSD of finished product moisture content, color uniformity ΔE value, and aroma score. The test results are shown in Table 1.

[0025] Among them, the breakage rate is the percentage of broken petals in the total sample mass; the clumping rate is the percentage of clumped material in the total sample mass; the scorched edge rate is the percentage of petals with obvious scorched edges or scorched spots in the total sample mass; the color uniformity ΔE value is measured by a colorimeter, and the smaller the value, the more uniform the color; the aroma score is based on sensory evaluation, with a full score of 10 points, and the higher the score, the more harmonious and mellow the aroma.

[0026] Table 1. Effects of different processing techniques on the quality stability of wine-processed trumpet creeper flower slices. As shown in Table 1, the moisture content RSD, breakage rate, clumping rate, scorching rate, batch-to-batch moisture content RSD, and color uniformity ΔE value of the wine-processed trumpet creeper flower slices obtained in Examples 1-3 were significantly lower than those in Comparative Examples 1-3. This indicates that the method of the present invention can improve the uniformity of the distribution of yellow wine in trumpet creeper flower slices and improve the appearance consistency and batch stability of the processed slices.

[0027] Compared with Comparative Example 1, in Example 1, under the conditions of similar total amount of rice wine and similar moisture content of the finished product, the RSD of moisture content after rinsing decreased from 8.6% to 3.1%, the breakage rate decreased from 9.7% to 3.8%, and the clumping rate decreased from 6.2% to 1.5%. These results indicate that using two rinsing steps can avoid excessive surface moisture and insufficient internal moisture penetration caused by adding wine only once, allowing the flower petals to form a more uniform moisture content before stir-frying.

[0028] Compared with Comparative Example 2, the scorched edge rate of Example 1 decreased from 5.7% to 0.6%, the color uniformity ΔE value decreased from 7.1 to 2.2, and the batch-to-batch RSD of finished product moisture content decreased from 6.3% to 1.9%. These results indicate that eliminating the sun-drying or simulated sun-drying steps after soaking in alcohol, and directly stir-frying within a short interval after moistening, can reduce secondary water loss and hardening of the floral materials, as well as uneven heating, thereby reducing scorched edges and uneven color.

[0029] Compared with Comparative Example 3, Example 1, while also employing two soaking processes, controlled the interval between the end of the second soaking and the start of stir-frying to within 20 minutes. This reduced the breakage rate from 7.3% to 3.8%, the scorched edge rate from 3.1% to 0.6%, and the batch-to-batch RSD of the finished product's moisture content from 5.8% to 1.9%. These results indicate that direct stir-frying with a short interval after the second soaking is a key control condition for ensuring the quality stability of the wine-processed trumpet creeper flower slices.

[0030] In summary, this invention, through two soaking processes, direct stir-frying with short intervals, and synergistic control of temperature, material layer thickness, turning interval, and finished product moisture content, can significantly reduce the risk of breakage, clumping, and scorching of the wine-processed trumpet creeper flower slices, and improve the consistency of the finished product's appearance and batch stability.

[0031] When using a single-stage wine-addition process, the surface of the flower is prone to becoming too wet while the interior does not absorb enough wine, making it more susceptible to cracking and clumping after stir-frying. The two-stage wine-moistening process of this invention helps the flower soften first and further improves the uniformity of the rice wine distribution, thereby reducing cracking and clumping. When using the "soaking-sun-stir-frying" method, the flower undergoes drying again after absorbing wine, making it more prone to localized hardening and uneven heating. This invention eliminates the intermediate sun-drying step and directly stir-fries within a short interval, which helps reduce secondary hardening and aroma fluctuations, improving the consistency of the finished product's appearance and batch stability.

[0032] 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 processing medicinal slices of trumpet creeper flower, characterized in that, Includes the following steps: S1. Take cleaned trumpet creeper flowers, wherein the cleaned trumpet creeper flowers are dried flowers after removing impurities, and the initial moisture content of the dried flowers is 8% to 15%; S2. Add rice wine to the cleaned trumpet creeper flowers in a total amount of 12% to 18% of the weight of the cleaned trumpet creeper flowers. Add the rice wine in two batches. After the first addition, stir well for 4 to 6 minutes and then let it soak for 20 to 40 minutes to allow the flowers to soften initially. S3. Add the remaining portion of the rice wine to the trumpet creeper flowers that have undergone the first soaking, stir well for 4-6 minutes, and then soak for 40-70 minutes under sealed or semi-sealed conditions until the rice wine is absorbed, there is no free liquid on the surface of the material and no obvious liquid accumulation at the bottom of the container. S4. The trumpet creeper flowers that have undergone the second moistening process are directly placed in a frying device and fried within 30 minutes without sun drying. The material temperature during the frying process is controlled at 82℃~95℃, the material layer thickness is 1.5~3.0cm, and the turning interval is 30~60s / time. The finished product has a moisture content of 8.5%~10.5%, and the flowers are slightly yellow to yellowish-brown with a mellow wine aroma. S5. Remove and let cool to obtain wine-processed trumpet creeper flower slices.

2. The processing method of wine Campion herb pieces according to claim 1, characterized in that, The total amount of rice wine used is 14% to 16% of the mass of the net trumpet creeper flowers.

3. The processing method of wine Campion herb pieces according to claim 1, characterized in that, In S2, the amount of rice wine added for the first time is 35% to 45% of the total amount of rice wine.

4. The processing method of wine Campion herb pieces according to claim 1, characterized in that, In S4, the material temperature during the frying process is controlled at 82℃~88℃, the material layer thickness is 1.5~2.5cm, the turning interval is 30~45s / time, and the finished product moisture content is controlled at 9.0%~10.0%.

5. The method for processing trumpet creeper flower slices according to claim 1, characterized in that, In S4, the interval between the end of the second soaking and the start of stir-frying should not exceed 20 minutes.

6. A medicinal slice of trumpet creeper flower, characterized in that, The product is prepared by the processing method described in any one of claims 1 to 5. The slices are slightly yellow to yellowish-brown and have an aroma of wine. The moisture content of the finished product is 8.5% to 10.5%.

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