Four-ingredient red sugar and preparation method thereof

Abstract

The application provides a four-ingredient red sugar, which comprises the following raw materials: angelica sinensis, radix paeoniae alba, ligusticum wallichii, radix rehmanniae preparata and sugar syrup, wherein 12 kg of yellow rice wine is used to soak 100 kg of raw rehmannia to saturation during preparation. The four-ingredient red sugar is prepared by combining the four-ingredient decoction preparation process and the sugar preparation process, overcomes the defects of poor taste of traditional four-ingredient granules, is easy to store, and does not add preservatives. The experimental process parameters are obtained, and the stability of the product is ensured.

Description

Technical Field

[0001] This invention belongs to the field of health product technology, specifically relating to a four-ingredient brown sugar and its preparation method. Background Technology

[0002] Siwu Decoction focuses on nourishing and promoting blood circulation. The formula contains Angelica sinensis root slices to moisten the intestines, Rehmannia glutinosa (processed) to nourish the blood, Paeonia lactiflora to nourish the liver, and Ligusticum chuanxiong to promote blood circulation. It is a classic blood-nourishing and health-preserving formula that has been used for thousands of years and is known as the most valuable formula in gynecology.

[0003] For a long time, decoctions have been the main form of medication in traditional Chinese medicine clinical practice due to their easy absorption, rapid onset of action, and good efficacy. Physicians throughout history have mostly used decoctions when using Siwu Tang (Four-Substance Decoction). However, decoctions have disadvantages such as long decoction times, a strong and bitter taste, inconvenience in carrying and transporting, unstable efficacy, and difficulty in preservation. Currently, commercially available Siwu granules suffer from drawbacks such as complex manufacturing processes, multiple drying processes that alter the medicinal properties, the addition of preservatives, and a bitter taste. Summary of the Invention

[0004] The purpose of this invention is to provide a four-herb brown sugar and its preparation method. The prepared four-herb brown sugar does not contain preservatives, has a good taste, is easy to carry, and the process is simple.

[0005] The first objective of this invention is achieved as follows: a four-ingredient brown sugar, comprising the following ingredients: angelica, white peony root, chuanxiong rhizome, wine-processed rehmannia root, and syrup. When the wine-processed rehmannia root is prepared, 100 kg of raw rehmannia root is soaked in 12 kg of rice wine until thoroughly moistened.

[0006] The second objective of this invention is achieved as follows: a method for preparing Siwu brown sugar, comprising the following steps: S1, Net Selection Select and sort the prepared medicinal materials, removing impurities and non-medicinal parts; S2, Cleaning Wash the selected medicinal materials separately until there is no mud or impurities on the surface of the materials, and drain the water from the washed materials. S3, Nine-times-processed Rehmannia glutinosa Soak the washed raw Rehmannia root in Shaoxing wine for more than 24 hours. Then, place the soaked Rehmannia root on a wood-fired stove and steam it for more than 4 hours without touching iron. After that, expose it to the sun outdoors for more than 6 hours. Repeat this process nine times until the Rehmannia root becomes black and soft, thus obtaining wine-processed Rehmannia root. S4, Slice Angelica sinensis, Paeonia lactiflora, Ligusticum chuanxiong, and Rehmannia glutinosa (processed with wine) were sliced ​​separately. S5, ointment preparation Soak the chopped Angelica sinensis, Ligusticum chuanxiong, Paeonia lactiflora, and Rehmannia glutinosa in purified water for 24 hours. On the first day, boil the herbs and simmer them over low heat for 4-5 hours. On the second day, boil the herbs again and simmer them over low heat for 4-5 hours to obtain the Siwu Decoction paste.

[0007] S6, Sugar Production Mix the Siwu Decoction paste and syrup in a weight ratio of 1:1, simmer over medium heat for 1-2 hours, stirring constantly to make the syrup simmer and crystallize, to obtain Siwu brown sugar paste. S7, Cooling and Molding Pour the Four-Ingredient Brown Sugar Paste into a mold before it hardens completely, and after cooling, you will get Four-Ingredient Brown Sugar.

[0008] Preferably, in step S1, only the head slices of Angelica sinensis are selected.

[0009] Preferably, in step S4, the slices of Angelica sinensis, Paeonia lactiflora, Rehmannia glutinosa (processed with wine), and Ligusticum chuanxiong are 5 mm thick.

[0010] Preferably, in step S5, the water content of the Siwu Decoction paste is controlled at 20-30%.

[0011] Preferably, in step S6, the water content of the syrup is 20-30%.

[0012] Preferably, in step S6, the moisture content of the Siwu brown sugar paste is controlled at 8-12%.

[0013] The beneficial effects of this invention are: 1. By combining the preparation process of Siwu Tang (a traditional Chinese medicine formula) with the sugar-making process, the resulting Siwu brown sugar overcomes the defect of poor taste of traditional Siwu granules, is easy to store, and does not contain preservatives. Experiments have been conducted to determine the process parameters, ensuring the stability of the product.

[0014] 2. Siwu brown sugar can fully preserve and exert the effects of Siwu decoction. Currently, Siwu granules on the market need to be repeatedly stir-fried and blown. Specifically, malt paste is added to the boiled Siwu decoction, and then the malt paste is blown dry before granulation. After granulation, it is air-dried and packaged. Traditional Chinese medicine products have strict requirements for their processing. The efficacy of blown products is very different from that of non-blown products. Blowing will change the effect of traditional Chinese medicine.

[0015] 3. It overcomes the shortcomings of current Siwu pastes on the market, such as the presence of additives and the inability to quantify their ingredients. Because the moisture content of sugar pastes cannot be judged visually, and their dryness cannot be maintained, additives are needed for preservation. Furthermore, Siwu sugar pastes cannot quantify the medicinal properties. Siwu brown sugar, on the other hand, is made using traditional methods. Firstly, after boiling the medicinal liquid three times and filtering it three times, it is not air-dried or blown, avoiding the drawback of repeated processing of Chinese medicine which reduces efficacy. Secondly, it combines this with a "reverse sanding" process, repeatedly turning the syrup to achieve "reverse sanding" to obtain Siwu brown sugar, which is then molded to achieve a quantitative effect. This process avoids excessive blowing and frying that reduces efficacy, achieves preservation based on the inherent properties of the medicinal materials, avoids the problem of additives, and finally allows for quantitative measurement according to the different needs of different groups. Detailed Implementation

[0016] The technical solutions 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. Example

[0017] A type of four-ingredient brown sugar includes the following ingredients: angelica, white peony root, chuanxiong rhizome, wine-processed rehmannia root, and syrup. The wine-processed rehmannia root is prepared by soaking 100 kg of raw rehmannia root in 12 kg of rice wine until thoroughly moistened.

[0018] A method for preparing a four-herb brown sugar includes the following steps: S1, Net Selection Select and sort the prepared medicinal materials, removing impurities and non-medicinal parts. Only select the head slices of Angelica sinensis. S2, Cleaning Wash the selected medicinal materials separately until there is no mud or impurities on the surface of the materials, and drain the water from the washed materials. S3, Nine-times-processed Rehmannia glutinosa Soak the washed raw Rehmannia root in Shaoxing wine for more than 24 hours. Then, place the soaked Rehmannia root on a wood-fired stove and steam it for more than 4 hours without touching iron. After that, expose it to the sun outdoors for more than 6 hours. Repeat this process nine times until the Rehmannia root becomes black and soft, thus obtaining wine-processed Rehmannia root. S4, Slice Angelica sinensis, Paeonia lactiflora, Ligusticum chuanxiong, and Rehmannia glutinosa were sliced ​​separately, with a slice thickness of 5 mm.

[0019] S5, ointment preparation Soak the chopped Angelica sinensis, Ligusticum chuanxiong, Paeonia lactiflora, and Rehmannia glutinosa in purified water for 24 hours. On the first day, boil the herbs and simmer them over low heat for 4 hours. On the second day, boil the herbs again and simmer them over low heat for 4 hours to obtain the Siwu Decoction paste. The water content of the Siwu Decoction paste should be controlled at 20-30%.

[0020] S6, Sugar Production Mix the Siwu Decoction paste with a syrup with a water content of 20% at a weight ratio of 1:1, simmer over medium heat for 1 hour, stirring constantly to make the syrup simmer and crystallize, to obtain Siwu brown sugar paste with a water content of 8-12%. S7, Cooling and Molding Pour the Four-Ingredient Brown Sugar Paste into a mold before it hardens completely, and after cooling, you will get Four-Ingredient Brown Sugar. Example

[0021] A type of four-ingredient brown sugar includes the following ingredients: angelica, white peony root, chuanxiong rhizome, wine-processed rehmannia root, and syrup. The wine-processed rehmannia root is prepared by soaking 100 kg of raw rehmannia root in 12 kg of rice wine until thoroughly moistened.

[0022] The second objective of this invention is achieved as follows: a method for preparing four-herb brown sugar, characterized by comprising the following steps: S1, Net Selection Select and sort the prepared medicinal materials, removing impurities and non-medicinal parts; S2, Cleaning Wash the selected medicinal materials separately until there is no mud or impurities on the surface of the materials, and drain the water from the washed materials. S3, Nine-times-processed Rehmannia glutinosa Soak the washed raw Rehmannia root in Shaoxing wine for more than 24 hours. Then, place the soaked Rehmannia root on a wood-fired stove and steam it for more than 4 hours without touching iron. After that, expose it to the sun outdoors for more than 6 hours. Repeat this process nine times until the Rehmannia root becomes black and soft, thus obtaining wine-processed Rehmannia root. S4, Slice Angelica sinensis, Paeonia lactiflora, Ligusticum chuanxiong, and Rehmannia glutinosa were sliced ​​separately, with a slice thickness of 5 mm. S5, ointment preparation Soak the chopped Angelica sinensis, Ligusticum chuanxiong, Paeonia lactiflora, and Rehmannia glutinosa in purified water for 24 hours. On the first day, boil the herbs and simmer them over low heat for 5 hours. On the second day, boil the herbs and simmer them over low heat for 5 hours to obtain the Siwu Decoction paste. The water content of the Siwu Decoction paste should be controlled at 20-30%.

[0023] S6, Sugar Production Mix the Siwu Decoction paste with a syrup with a water content of 30% at a weight ratio of 1:1, simmer over medium heat for 2 hours, stirring constantly to make the syrup simmer and crystallize, to obtain Siwu brown sugar paste with a water content of 8-12%. S7, Cooling and Molding Pour the Four-Ingredient Brown Sugar Paste into a mold while it is still slightly damp, and let it cool to obtain Four-Ingredient Brown Sugar. The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of four-herb brown sugar, characterized in that, The ingredients include: Angelica sinensis, Paeonia lactiflora, Ligusticum chuanxiong, Rehmannia glutinosa (processed with wine) and syrup. When making the Rehmannia glutinosa, every 100 kg of raw Rehmannia glutinosa is soaked in 12 kg of rice wine until fully hydrated.

2. The method for preparing the four-herb brown sugar according to claim 1, characterized in that, Includes the following steps: S1, Net Selection Select and sort the prepared medicinal materials, removing impurities and non-medicinal parts; S2, Cleaning Wash the selected medicinal materials separately until there is no mud or impurities on the surface of the materials, and drain the water from the washed materials. S3, Nine-times-processed Rehmannia glutinosa Soak the washed raw Rehmannia root in Shaoxing wine for more than 24 hours. Then, place the soaked Rehmannia root on a wood-fired stove and steam it for more than 4 hours without touching iron. After that, expose it to the sun outdoors for more than 6 hours. Repeat this process nine times until the Rehmannia root becomes black and soft, thus obtaining wine-processed Rehmannia root. S4, Slice Angelica sinensis, Paeonia lactiflora, Ligusticum chuanxiong, and Rehmannia glutinosa (processed with wine) were sliced ​​separately. S5, ointment preparation Soak the chopped Angelica sinensis, Ligusticum chuanxiong, Paeonia lactiflora, and Rehmannia glutinosa in purified water for 24 hours. On the first day, boil the ingredients and simmer them over low heat for 4-5 hours. On the second day, boil the ingredients again and simmer them over low heat for 4-5 hours to obtain the Siwu Decoction paste. S6, Sugar Production Mix the Siwu Decoction paste and syrup in a weight ratio of 1:

1.

1. Mix together and simmer over medium heat for 1-2 hours, stirring constantly to make the syrup simmer and crystallize, to obtain Siwu brown sugar paste; S7, Cooling and Molding Pour the Four-Ingredient Brown Sugar Paste into a mold before it hardens completely, and after cooling, you will get Four-Ingredient Brown Sugar.

3. The preparation method according to claim 2, characterized in that, In step S1, only the top slices of Angelica sinensis are selected.

4. The preparation method according to claim 2, characterized in that, In step S4, the slices of Angelica sinensis, Paeonia lactiflora, Rehmannia glutinosa (processed with wine), and Ligusticum chuanxiong are 5 mm thick.

5. The preparation method according to claim 2, characterized in that, In step S5, the water content of the Siwu Decoction paste is controlled at 20-30%.

6. The preparation method according to claim 2, characterized in that, In step S6, the water content of the syrup is 20-30%.

7. The preparation method according to claim 2, characterized in that, In step S6, the moisture content of the Siwu brown sugar paste is controlled at 8-12%.