Processing method of fried melia fruit and its application

Abstract

The application provides a fried melia toosendan processing method and application, relates to the technical field of fried melia toosendan processing, and comprises the following steps: preheating melia toosendan at 80 DEG C to 110 DEG C, frying the melia toosendan at 120 DEG C to 140 DEG C, then cooling to <= 80 DEG C within 5 min to 7 min, and obtaining fried melia toosendan finished products. The application solves the technical problems of insufficient conversion of meliatosendin and unstable content, achieves the technical effects of promoting sufficient conversion of meliatosendin and effectively controlling the retention rate and stability of meliatosendin, and realizes the purposes of quality standard of fried melia toosendan finished products and stable batch production.

Description

Technical Field

[0001] This invention relates to the technical field of processing roasted Sichuan chinaberry, and in particular to a method for processing roasted Sichuan chinaberry and its application. Background Technology

[0002] In the traditional processing of stir-fried Sichuan chinaberry slices, the existing production process has formed a relatively fixed procedure. Usually, the Sichuan chinaberry medicinal material is first cleaned and then directly processed by cutting, stir-frying and other subsequent processes.

[0003] However, this traditional process has obvious defects in actual production: the content of azadirachtin is prone to being substandard, and it is divided into two categories: the content of azadirachtin is too high or too low (exceeding the standard by 0.04%-0.2%), and the two have completely different pharmacological effects.

[0004] Azadirachtin is a toxic component. High levels of azadirachtin can cause severe gastrointestinal irritation, leading to vomiting, diarrhea, liver damage, and even convulsions and altered consciousness. In severe cases, it can cause respiratory distress and even respiratory failure. Azadirachtin is a key substance for expelling parasites and relieving pain; insufficient levels will result in poor expelling parasites and weakened pain-relieving effects, failing to achieve the desired therapeutic effect.

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

[0006] One of the objectives of this invention is to provide a method for processing stir-fried Sichuan chinaberry, which can solve the technical problems of insufficient conversion and unstable content of azadirachtin.

[0007] The second objective of this invention is to provide an application of a method for processing stir-fried Sichuan chinaberry, which is beneficial for achieving the quality standards of the finished drug and ensuring stable mass production.

[0008] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted: Firstly, a method for processing stir-fried Sichuan chinaberry seeds includes the following steps: The Sichuan chinaberry seeds are first preheated at 80℃~110℃, then stir-fried at 120℃~140℃, and then cooled to ≤80℃ within 5min~7min to obtain the stir-fried Sichuan chinaberry product.

[0009] Furthermore, the preheating includes the following steps: The Sichuan pepper fruit is preheated at 80℃~110℃ for 5min~7min to obtain preheated Sichuan pepper fruit.

[0010] Furthermore, the preheating includes the following steps: Preheat the Sichuan pepper at 80℃~110℃ for 6min~7min (large setting) and / or preheat the Sichuan pepper at 5min~6min (small setting) to obtain preheated Sichuan pepper. Preferably, the larger section is a 2-mesh sieve; Preferably, the smaller section is a 2-mesh sieve (under) and a 5-mesh sieve (over).

[0011] Furthermore, the stir-frying process includes the following steps: The preheated Sichuan pepper seeds are stir-fried at 120℃~140℃ for 5min~7min to obtain stir-fried Sichuan pepper seeds.

[0012] Furthermore, the stir-frying process includes the following steps: At 120℃~140℃, the preheated Sichuan pepper is stir-fried at a high setting for 6min~7min, and / or at a low setting for 5min~6min to obtain stir-fried Sichuan pepper.

[0013] Furthermore, the cooling process includes the following steps: The large-scale roasted Sichuan chinaberry is cooled to ≤80℃ within 6-7 minutes, and / or the small-scale roasted Sichuan chinaberry is cooled to ≤80℃ within 5-6 minutes to obtain the finished roasted Sichuan chinaberry product.

[0014] Furthermore, the Sichuan pepper seeds, before preheating, also include at least one step of coarse selection, cutting, and fine selection.

[0015] Furthermore, the stir-fried Sichuan pepper seeds also include a secondary selection step after processing.

[0016] Secondly, the application of any of the methods described above in drug preparation.

[0017] Furthermore, the drug preparation includes processing roasted Sichuan pepper slices.

[0018] Compared with the prior art, the present invention has at least the following beneficial effects: The method for processing Sichuan chinaberry provided by this invention is divided into three temperature stages. The first stage is a low-temperature preheating stage at 80℃~110℃, which allows the Sichuan chinaberry to be heated evenly, removes surface moisture at low temperature, softens the peel and flesh, avoids local scorching, and lays a stable foundation for the conversion of azadirachtin in the second stage. It also facilitates the release of some volatile components and reduces the bitter and cold stimulation. The second stage is a medium-temperature frying stage at 120℃~140℃, which allows the azadirachtin to decompose and transform. During this stage, the azadirachtin undergoes thermal decomposition, and its content decreases significantly. Liver toxicity and gastrointestinal irritation are reduced simultaneously. At the same time, some bitter components and irritating volatile oils are released, which moderates the medicinal properties. The third stage is a rapid cooling stage. After frying, the fruit is quickly removed from the pan and cooled to ≤80℃ within 5min~7min to lock in the quality and prevent the effective components from carbonizing and becoming ineffective. This is the shaping stage, and the surface of the finished product is dark yellow, forming a stable appearance. Attached Figure Description

[0019] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0020] Figure 1 A temperature control diagram illustrating a method for processing stir-fried Sichuan chinaberry according to one embodiment of the present invention; Figure 2 A picture of the finished product of stir-fried Sichuan chinaberry provided according to one embodiment of the present invention. Detailed Implementation

[0021] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] The problem with the existing traditional roasting process of Sichuan pepper is that uneven heating during roasting directly leads to insufficient conversion of azadirachtin and unstable content, ultimately resulting in substandard products.

[0023] To address the above problems, the technical solution of this invention is proposed.

[0024] According to a first aspect of the present invention, a method for processing stir-fried Sichuan chinaberry seeds is provided, comprising the following steps: The Sichuan chinaberry seeds are first preheated at 80℃~110℃, then stir-fried at 120℃~140℃, and then cooled to ≤80℃ within 5min~7min to obtain the finished stir-fried Sichuan chinaberry seeds.

[0025] The method of this invention divides the processing into three temperature stages. The first stage is a low-temperature preheating stage at 80℃~110℃, which allows the Sichuan pepper to be heated evenly, removes surface moisture at low temperature, softens the peel and flesh, avoids local scorching, and lays a stable foundation for the conversion of azadirachtin in the second stage. It also facilitates the release of some volatile components and reduces the bitter and cold stimulation. The second stage is a medium-temperature frying stage at 120℃~140℃, which allows the azadirachtin to decompose and transform. During this stage, the azadirachtin undergoes thermal decomposition, and its content decreases significantly. Liver toxicity and gastrointestinal irritation are reduced simultaneously. At the same time, some bitter components and irritating volatile oils are released, which moderates the medicinal properties. The third stage is a rapid cooling stage. After frying, the product is quickly removed from the pan and cooled to ≤80℃ within 5min~7min to lock in the quality and prevent the active ingredients from carbonizing and becoming ineffective. This is the shaping stage, and the surface of the finished product is dark yellow, forming a stable appearance.

[0026] Before preheating, the Sichuan pepper also includes at least one step of coarse selection, cutting, and fine selection.

[0027] In a preferred embodiment, the low-temperature preheating stage includes the following steps: Preheat the Sichuan pepper fruit at 80℃~110℃ for 5min~7min to obtain preheated Sichuan pepper fruit.

[0028] In a preferred embodiment, the low-temperature preheating stage includes the following steps: Preheat the Sichuan pepper at 80℃~110℃ for 6min~7min (large setting) and / or preheat the Sichuan pepper at 5min~6min (small setting) to obtain preheated Sichuan pepper.

[0029] It should be noted that "large" refers to the upper part of a 2-mesh sieve, while "small" refers to the lower part of a 2-mesh sieve and the upper part of a 5-mesh sieve.

[0030] The low-temperature preheating stage uses a gentle heat of 80℃~110℃ to preheat the large section (above 2 mesh sieve) of Sichuan pepper for 6 to 7 minutes and the small section (below 2 mesh sieve, above 5 mesh sieve) for 5 to 6 minutes. This is more conducive to the even heating of the Sichuan pepper medicinal material, removing surface moisture at low temperature, softening the peel and flesh, and avoiding local scorching. The low-temperature preheating stage ensures that the Sichuan pepper medicinal material is preheated evenly, avoiding overheating or insufficient heating in some areas. This lays a stable foundation for the conversion of azadirachtin in the second stage, and also facilitates the release of some volatile components, reducing the bitter and cold stimulation.

[0031] In a preferred embodiment, the medium-temperature stir-frying stage includes the following steps: Preheated Sichuan pepper seeds are stir-fried at 120℃~140℃ for 5min~7min to obtain stir-fried Sichuan pepper seeds.

[0032] In a preferred embodiment, the medium-temperature stir-frying stage includes the following steps: Stir-fry the preheated Sichuan pepper at 120℃~140℃ on a high setting for 6 minutes~7 minutes, and / or stir-fry the preheated Sichuan pepper at a low setting for 5 minutes~6 minutes to obtain stir-fried Sichuan pepper.

[0033] During the medium-temperature stir-frying stage, the temperature is raised to 120℃~140℃ and stir-fried on a large setting (above a 2-mesh sieve) for 6 to 7 minutes, and then on a small setting (below a 2-mesh sieve, above a 5-mesh sieve) for 5 to 6 minutes. This process is more conducive to the decomposition and transformation of azadirachtin. During this stage, azadirachtin undergoes thermal decomposition, resulting in a significant decrease in its content. This reduces liver toxicity and gastrointestinal irritation, while also allowing some of its bitter components and irritating volatile oils to dissipate, thus mitigating its medicinal properties.

[0034] In a preferred embodiment, the rapid cooling phase includes the following steps: After stir-frying, the large batch of Sichuan chinaberry seeds is cooled to ≤80℃ within 6 to 7 minutes, and / or the small batch of stir-fried Sichuan chinaberry seeds is cooled to ≤80℃ within 5 to 6 minutes to obtain the finished stir-fried Sichuan chinaberry seeds.

[0035] After the Sichuan pepper seeds are stir-fried, they should be quickly removed from the pan and spread out to cool to ≤80℃. The large-scale (upper 2-mesh sieve) of stir-fried Sichuan pepper seeds should be cooled to ≤80℃ within 6-7 minutes, and the small-scale (lower 2-mesh sieve, upper 5-mesh sieve) of stir-fried Sichuan pepper seeds should be cooled to ≤80℃ within 5-6 minutes. This is the high-temperature shaping stage, and the surface of the finished product will be dark yellow, which is more conducive to forming a stable appearance. At the same time, the rapid removal from the pan is more conducive to locking in the quality and preventing the effective ingredients from carbonizing and becoming ineffective.

[0036] After processing, stir-fried Sichuan pepper also includes a second selection step.

[0037] In summary, the precise temperature control of the method of the present invention can achieve uniform heating of Sichuan pepper, promote the full conversion of azadirachtin, and control the retention rate and stability of azadirachtin throughout the entire processing process, thereby enabling the roasted Sichuan pepper to achieve the effect of meeting the quality standards of the finished product and stable mass production.

[0038] According to a second aspect of the present invention, an application of the method described in any of the above-mentioned methods in drug preparation is provided, which is beneficial to achieving the quality standards of the finished drug and ensuring stable mass production.

[0039] In a preferred embodiment, the drug preparation includes processing roasted Sichuan pepper slices.

[0040] The present invention will be further illustrated below by way of examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or purchased directly from the market.

[0041] Example 1 A method for processing stir-fried Sichuan chinaberry seeds includes the following steps: (a) Take 100 kg of Sichuan pepper and divide it into 5 groups of 20 kg each; Each group of Sichuan pepper seeds is subjected to coarse selection (impurities shall not exceed 2.5%), cutting (the product contains no more than 9.0% irregular pieces), and fine selection (screening with a 2 / 5 mesh sieve, impurities shall not exceed 2.5%) to obtain finely selected Sichuan pepper seeds; (b) The selected Sichuan pepper seeds from step (a) are then subjected to a low-temperature preheating stage, a medium-temperature stir-frying stage, and a rapid cooling stage, as shown in the figure. Figure 1 The result is stir-fried Sichuan pepper seeds. In the low-temperature preheating stage, the large section (above 2 mesh sieve) of Sichuan pepper is heated at 95℃ for 6.5 minutes, and the small section (below 2 mesh sieve, above 5 mesh sieve) of Sichuan pepper is preheated for 5.5 minutes to obtain preheated Sichuan pepper. During the medium-temperature stir-frying stage, heat the mixture to 130℃ over medium heat. Stir-fry the preheated Sichuan pepper seeds on the large setting (above a 2-mesh sieve) for 6.5 minutes, and then stir-fry the preheated Sichuan pepper seeds on the small setting (below a 2-mesh sieve, above a 5-mesh sieve) for 5.5 minutes to obtain the stir-fried Sichuan pepper seeds. After the Sichuan chinaberry seeds are roasted, a rapid cooling stage is performed. They are quickly removed from the pan and spread out to cool. The roasted Sichuan chinaberry seeds on the larger screen (passing through a 2-mesh sieve) are cooled to 40°C within 6.5 minutes, and the roasted Sichuan chinaberry seeds on the smaller screen (below a 2-mesh sieve, above a 5-mesh sieve) are cooled to 40°C within 5.5 minutes. This yields the finished roasted Sichuan chinaberry seeds. (See attached image.) Figure 2 It is spherical, with a diameter of 2cm to 3.2cm, and a golden to burnt yellow surface with occasional burnt spots. It has a burnt aroma.

[0042] Example 2 The difference between this embodiment and Embodiment 1 is that the low-temperature preheating stage uses a gentle heating process at 80°C. Everything else is the same as in Example 1.

[0043] Example 3 The difference between this embodiment and Embodiment 1 is that the low-temperature preheating stage uses a gentle heating process at 110°C. Everything else is the same as in Example 1.

[0044] Example 4 The difference between this embodiment and Embodiment 1 is that, in the low-temperature preheating stage, the large setting of the Sichuan pepper is preheated for 6 minutes, and the small setting of the Sichuan pepper is preheated for 5 minutes. Everything else is the same as in Example 1.

[0045] Example 5 The difference between this embodiment and Embodiment 1 is that, in the low-temperature preheating stage, the large setting of the Sichuan pepper is preheated for 7 minutes, and the small setting of the Sichuan pepper is preheated for 6 minutes. Everything else is the same as in Example 1.

[0046] Example 6 The difference between this embodiment and Embodiment 1 is that the medium-temperature frying stage is heated to 120°C over medium heat. Everything else is the same as in Example 1.

[0047] Example 7 The difference between this embodiment and Embodiment 1 is that the medium-temperature frying stage is heated to 140°C over medium heat. Everything else is the same as in Example 1.

[0048] Example 8 The difference between this embodiment and Embodiment 1 is that, in the medium-temperature frying stage, the preheated Sichuan pepper is fried at a high setting for 6 minutes and at a low setting for 5 minutes. Everything else is the same as in Example 1.

[0049] Example 9 The difference between this embodiment and Embodiment 1 is that, in the medium-temperature frying stage, the preheated Sichuan pepper is fried at a high setting for 7 minutes and at a low setting for 6 minutes. Everything else is the same as in Example 1.

[0050] Example 10 The difference between this embodiment and Embodiment 1 is that, in the rapid cooling stage, the large-scale roasted Sichuan pepper is cooled to 60°C within 6.5 minutes, and the small-scale roasted Sichuan pepper is cooled to 60°C within 5.5 minutes. Everything else is the same as in Example 1.

[0051] Example 11 The difference between this embodiment and Embodiment 1 is that, in the rapid cooling stage, the large-scale roasted Sichuan pepper is cooled to 80°C within 6.5 minutes, and the small-scale roasted Sichuan pepper is cooled to 80°C within 5.5 minutes. Everything else is the same as in Example 1.

[0052] Example 12 The difference between this embodiment and Embodiment 1 is that, in the rapid cooling stage, the large-scale roasted Sichuan pepper is cooled to 80°C within 7 minutes, and the small-scale roasted Sichuan pepper is cooled to 80°C within 6 minutes. Everything else is the same as in Example 1.

[0053] Comparative Example 1 The difference between this comparative example and Example 1 is that in step (b), there is no low-temperature preheating stage or rapid cooling stage. That is, the selected Sichuan chinaberry is directly heated to 130°C for 12 minutes over medium heat, and then cooled normally. Everything else is the same as in Example 1.

[0054] Comparative Example 2 The difference between this comparative example and Example 1 is that, in step (b), the low-temperature preheating stage uses a gentle heating process at 70°C. Everything else is the same as in Example 1.

[0055] Comparative Example 3 The difference between this comparative example and Example 1 is that, in step (b), the low-temperature preheating stage uses a gentle heating process at 120°C. Everything else is the same as in Example 1.

[0056] Comparative Example 4 The difference between this comparative example and Example 1 is that, in step (b), the medium-temperature frying stage is heated to 110°C over medium heat. Everything else is the same as in Example 1.

[0057] Comparative Example 5 The difference between this comparative example and Example 1 is that, in step (b), the medium-temperature frying stage is heated to 150°C over medium heat. Everything else is the same as in Example 1.

[0058] Comparative Example 6 The difference between this comparative example and Example 1 is that in step (b), the large portion of the stir-fried Sichuan pepper is cooled to 40°C within 9 minutes, and the small portion of the stir-fried Sichuan pepper is cooled to 40°C within 8 minutes. Everything else is the same as in Example 1.

[0059] Test case The processing results of Sichuan pepper in Example 1 and Comparative Example 1 are shown in Table 1 and Table 2, respectively.

[0060] As can be seen from the data in Tables 1 and 2, in Example 1, the azadirachtin content of all 5 groups of processed Sichuan Chinaberry was qualified, with a conversion qualification rate of 100%. In contrast, in Comparative Example 1, the azadirachtin content of 3 groups of processed Sichuan Chinaberry was qualified (groups 1, 3, and 4), while 2 groups were unqualified (groups 2 and 5), with a conversion qualification rate of 60%.

[0061] Two groups (groups 2 and 5) of Comparative Example 1 failed to meet the standard, with their azadirachtin content significantly exceeding the standard requirements. Azadirachtin is the most important toxic component in Sichuan pepper, and its content directly determines the toxicity of the fruit. In contrast, the azadirachtin content in all five groups of Example 1 met the standard, falling within the acceptable range. This demonstrates that the segmented temperature control method of the present invention can significantly reduce the toxicity of azadirachtin. Furthermore, the azadirachtin content curve of the five groups in Example 1 showed gentler fluctuations, with a retention rate deviation of 0.019, while the retention rate deviation of the five groups in Comparative Example 1 was 0.234. This indicates that the azadirachtin retention rate processed by the method of the present invention is more stable.

[0062] Experiments have shown that the phased temperature-controlled processing of Sichuan pepper in this invention promotes component transformation, stabilizes quality, and improves efficiency more effectively than single-temperature processing, making it suitable for large-scale production. At the same time, phased heating can gradually reduce the bitter and cold nature of Sichuan pepper, reduce gastrointestinal irritation (such as nausea and diarrhea), further promote the dissolution of flavonoids (rutin, quercetin), and enhance the effects of soothing the liver, regulating qi, and relieving pain.

[0063] Table 1. Results of processing Sichuan pepper in Example 1

[0064] Table 2. Results of processing Sichuan pepper seeds in Comparative Example 1

[0065] The processing results of Sichuan pepper in Examples 2-12 are shown in Tables 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 and 13 respectively.

[0066] Table 3 Results of processing Sichuan pepper in Example 2

[0067] Table 4 Results of processing Sichuan pepper in Example 3

[0068] Table 5 Results of processing Sichuan pepper in Example 4

[0069] Table 6 Results of processing Sichuan pepper in Example 5

[0070] Table 7 Results of processing Sichuan pepper in Example 6

[0071] Table 8 Results of processing Sichuan pepper in Example 7

[0072] Table 9 Results of processing Sichuan pepper in Example 8

[0073] Table 10 Results of processing Sichuan pepper in Example 9

[0074] Table 11 Results of processing Sichuan pepper in Example 10

[0075] Table 12 Results of processing Sichuan pepper in Example 11

[0076] Table 13 Results of processing Sichuan pepper in Example 12

[0077] The processing results of Sichuan pepper seeds in Comparative Examples 2-6 are shown in Tables 14, 15, 16, 17 and 18, respectively.

[0078] Table 14 Results of processing Sichuan pepper seeds in Comparative Example 2

[0079] Table 15 Results of processing Sichuan pepper seeds in Comparative Example 3

[0080] Table 16 Results of processing Sichuan pepper seeds in Comparative Example 4

[0081] Table 17 Results of processing Sichuan pepper seeds in Comparative Example 5

[0082] Table 18 Results of processing Sichuan pepper seeds in Comparative Example 6

[0083] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for processing stir-fried Sichuan chinaberry seeds, characterized in that, Includes the following steps: The Sichuan chinaberry seeds are first preheated at 80℃~110℃, then stir-fried at 120℃~140℃, and then cooled to ≤80℃ within 5min~7min to obtain the stir-fried Sichuan chinaberry product.

2. The method according to claim 1, characterized in that, The preheating includes the following steps: The Sichuan pepper fruit is preheated at 80℃~110℃ for 5min~7min to obtain preheated Sichuan pepper fruit.

3. The method according to claim 2, characterized in that, The preheating includes the following steps: Preheat the Sichuan pepper at 80℃~110℃ for 6min~7min (large setting) and / or preheat the Sichuan pepper at 5min~6min (small setting) to obtain preheated Sichuan pepper. Preferably, the larger section is a 2-mesh sieve; Preferably, the smaller section is a 2-mesh sieve (under) and a 5-mesh sieve (over).

4. The method according to claim 3, characterized in that, The stir-frying process includes the following steps: The preheated Sichuan pepper seeds are stir-fried at 120℃~140℃ for 5min~7min to obtain stir-fried Sichuan pepper seeds.

5. The method according to claim 4, characterized in that, The stir-frying process includes the following steps: At 120℃~140℃, the preheated Sichuan pepper is stir-fried at a high setting for 6min~7min, and / or at a low setting for 5min~6min to obtain stir-fried Sichuan pepper.

6. The method according to claim 5, characterized in that, The cooling process includes the following steps: The large-scale roasted Sichuan chinaberry is cooled to ≤80℃ within 6-7 minutes, and / or the small-scale roasted Sichuan chinaberry is cooled to ≤80℃ within 5-6 minutes to obtain the finished roasted Sichuan chinaberry product.

7. The method according to any one of claims 1-6, characterized in that, Before preheating, the Sichuan pepper also includes at least one step of coarse selection, cutting, and fine selection.

8. The method according to any one of claims 1-6, characterized in that, The stir-fried Sichuan pepper also includes a secondary selection step after processing.

9. The use of the method according to any one of claims 1-8 in the preparation of a pharmaceutical product.

10. The application according to claim 9, characterized in that, The drug preparation includes the processing of stir-fried Sichuan pepper slices.

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