A production process for hundred-herb decoction multiple fermentation

Abstract

The application relates to the technical field of traditional Chinese medicine processing, and particularly discloses a production process for multiple times of fermentation of Baizao decoction, which comprises raw material treatment, strain culture, raw material mixing, block making, first-time fermentation, second-time low-temperature fermentation and post-treatment. After sterilization of a culture system formed by rice powder and drinking water, fermentation strains are inoculated to carry out pre-culture, the obtained fermentation bacterial liquid is mixed with Chinese gallnut coarse powder and kneaded tea leaves to make blocks, and then first-time fermentation and second-time low-temperature fermentation with lower temperature and dehumidification are sequentially carried out. The application can improve the controllability of the source of fermentation strains and the fermentation process, promote the continuous conversion of Chinese gallnut tannin components, and reduce the quality fluctuation between different production batches of Baizao decoction.

Description

Technical Field

[0001] This application relates to the field of traditional Chinese medicine processing technology, and specifically discloses a production process for multiple fermentation of Baiyaojian (a traditional Chinese medicine decoction). Background Technology

[0002] Baiyao Decoction is a traditional fermented Chinese medicine product, typically made from gallnut as the main ingredient, combined with auxiliary materials such as tea leaves, distiller's grains, or yeast. The process involves crushing, mixing, forming blocks, fermentation, cutting, and drying the raw materials. Gallnut contains a relatively high amount of tannins. Under the action of microorganisms and their metabolic enzymes, some of these tannins can undergo hydrolysis, oxidation, or other forms of transformation, resulting in a different composition and processing characteristics in Baiyao Decoction compared to unfermented gallnut.

[0003] In the traditional preparation of Baiyao Decoction, gallnut powder, tea decoction, or tea dust are usually mixed with distiller's grains, and then fermented relying on the microorganisms naturally present in the distiller's grains or yeast. The distiller's grains not only provide the microorganisms needed for fermentation but also, to some extent, provide nutrients for their growth. During fermentation, operators mainly judge the degree of fermentation based on the fermentation time, the state of the bacterial film or white bloom on the surface of the material, and changes in aroma. After fermentation, the material is dried and cut.

[0004] However, the microorganisms in distiller's grains or yeast originate from complex sources, and their composition, viable cell count, and metabolic activity are easily affected by the raw materials, production batches, storage time, moisture content, and environmental conditions. When using distiller's grains directly for natural fermentation, the dominant microbial communities in different batches of fermented materials are difficult to maintain consistency, leading to variations in fermentation start-up time, cell reproduction rate, and tannin conversion capacity. In some batches, competition from other microorganisms or improper environmental control in the later stages of fermentation may result in inconsistent conversion levels between the internal and surface of the fermented material. Furthermore, traditional processes typically employ a single fermentation method, limiting the microbial interaction time and causing fluctuations in the conversion of effective components in gallnuts, thus affecting the quality stability of Baiyaojian (a traditional Chinese medicine decoction).

[0005] Therefore, the present invention provides a manufacturing process for multiple fermentation of Baiyao Decoction in order to solve the above-mentioned problems. Summary of the Invention

[0006] The purpose of this invention is to provide a production process for multiple fermentation of Baiyao Decoction. By pre-culturing fermentation strains in a sterilized rice flour culture system and allowing the pre-cultured fermentation liquid to participate in the first fermentation and the second low-temperature fermentation in sequence, the controllability of the fermentation process of Baiyao Decoction is improved, the continuous transformation of tannins in gallnut is promoted, and the quality fluctuations between different batches of products are reduced.

[0007] To achieve the above objectives, the basic solution of the present invention provides a manufacturing process for a decoction of medicinal herbs undergoing multiple fermentations, comprising the following steps: Step S1, Raw material processing: The gallnut slices are crushed and sieved to obtain coarse gallnut powder; the tea leaves are crushed to make the tea leaves curl, break and form fragments; Step S2, strain cultivation: Mix rice flour with drinking water to form a rice flour culture system, and after moist heat sterilization, cool to the inoculation temperature, inoculate with activated fermentation strains for cultivation to obtain fermentation liquid; Step S3, Raw material mixing: The coarse gallnut powder and the crushed tea leaves are pre-mixed and then added to the fermentation liquid; Step S4, block making: Knead or shape the mixed materials to form the Baiyao Decoction block; Step S5, First fermentation: The first fermentation is carried out in the first fermentation environment, so that the fermentation strain grows in the Baiyao decoction block and produces metabolic enzymes that act on the tannins of gallnut. Step S6, Second Low-Temperature Fermentation: Transfer to a low-temperature fermentation environment for a second low-temperature fermentation. The temperature of the second low-temperature fermentation is lower than that of the first fermentation, and the relative humidity of the low-temperature fermentation environment is adjusted by a dehumidification device during the second low-temperature fermentation. Step S7, Post-processing: The Baiyaojian blocks that have completed the second low-temperature fermentation are cut and dried. After drying, they are cooled, inspected and packaged to obtain the finished Baiyaojian product.

[0008] Furthermore, in step S1, the amount of gallnut slices is 100 parts by weight, tea leaves are 8-15 parts by weight, rice noodles are 12-22 parts by weight, and drinking water is 25-50 parts by weight.

[0009] Furthermore, in step S1, the gallnut slices are pulverized to a size that can pass through a 16-mesh sieve; The tea leaves are not boiled but directly crushed.

[0010] Furthermore, in step S2, the temperature for moist heat sterilization is 115–121°C, and the time for moist heat sterilization is 15–30 minutes; after moist heat sterilization is completed, the rice flour culture system is cooled to 35–37°C.

[0011] Furthermore, the fermentation strain includes at least one Aspergillus strain with tannin-producing ability and at least one yeast strain; The inoculation amount of the fermentation strain is 3% to 8% of the volume of the rice flour culture system. After inoculation, it is cultured at 35 to 37°C for 3 to 5 days. When granular or flocculent suspended bacteria appear in the rice flour culture system and there is no putrid odor or obvious contamination by other bacteria, the fermentation liquid is obtained.

[0012] Furthermore, in step S3, after the fermentation liquid is added, continue mixing for 10 to 20 minutes to ensure that the mixed material is moist and free of obvious dry lumps and free liquid. In step S4, the maximum lateral dimension of the Baiyao decoction block is 2-3 cm, and the wet weight of a single block is 10-20 g.

[0013] Furthermore, in step S5, the herbal decoction blocks are evenly placed in a fermentation tray with ventilation holes, and ventilation gaps are maintained between adjacent herbal decoction blocks. The first fermentation is carried out at a temperature of 30–32°C, with a relative humidity of 60%–80%, and a fermentation time of 3–4 days.

[0014] Furthermore, in step S6, the temperature of the second low-temperature fermentation is 28-30°C, the fermentation time is 10-15 days, and the relative humidity of the low-temperature fermentation environment is 35%-55%. When the second low-temperature fermentation is completed, a hard, dry layer forms on the outer layer of the herbal decoction block, while the inside remains cuttable.

[0015] Furthermore, in step S7, the Baiyao decoction block is cut into slices with a thickness of 0.5 to 1.0 cm and dried by hot air circulation at 50 to 60°C until the moisture content of the Baiyao decoction is 8% to 12%. After drying and cooling, the herbal decoction is sealed or vacuum-packed using moisture-proof packaging materials.

[0016] Furthermore, the fermentation strain consists of Aspergillus niger and Saccharomyces cerevisiae in a live cell ratio of 2:1; Alternatively, the fermentation strain is composed of Aspergillus niger, Aspergillus oryzae, and Saccharomyces cerevisiae in a live cell ratio of 1:1:1.

[0017] The beneficial effects of this invention are as follows: 1. This invention uses rice flour and drinking water to form a rice flour culture system. After the rice flour culture system is sterilized by moist heat, activated fermentation strains are inoculated for pre-culturing, allowing the fermentation strains to amplify before being mixed with coarse gallnut powder and crushed tea leaves. Compared with relying directly on microorganisms naturally carried in wet distiller's grains for fermentation, this method reduces the impact of differences in raw material source, storage conditions, and natural microbial composition on the fermentation process, and improves the consistency of the amount and activity state of fermentation strains introduced in different production batches.

[0018] 2. This invention divides the fermentation process of Baiyaojian (a traditional Chinese medicine decoction) into a first fermentation and a second low-temperature fermentation. The first fermentation uses a higher temperature and humidity to allow the pre-cultured fermentation strains to grow and form a dominant microbial community in the main raw materials composed of gallnut and tea, initiating the conversion of tannins in gallnut. The second low-temperature fermentation lowers the fermentation temperature and regulates the environmental humidity through dehumidification equipment, allowing the active microorganisms and the metabolic enzymes that have already been produced to continue to participate in the tannin conversion. At the same time, it gradually reduces the surface moisture of the Baiyaojian dough, reducing abnormal adhesion, softening, and growth of miscellaneous bacteria caused by prolonged high-temperature and high-humidity fermentation.

[0019] 3. This invention directly crushes the tea leaves, eliminating the need for boiling, filtering, and concentration. This allows the soluble components in the tea leaves to be gradually released during the wetting process of the fermentation liquid and the action of microorganisms. By controlling the particle size of the coarse gallnut powder, the size of the Baiyaojian (a traditional Chinese medicine decoction) blocks, and the spacing between the blocks in the fermentation tray, the contact area between the fermentation liquid and the gallnut raw material, the gas exchange inside the blocks, and the moisture retention can be balanced, which helps to improve the consistency of the fermentation degree inside and outside the Baiyaojian blocks.

[0020] 4. Under the same raw material batch and testing method, the tannin conversion rate of Baiyao Decoction obtained in Experiment Example 1 was 47.3%, while the tannin conversion rate of Baiyao Decoction obtained in Comparative Example 1, which used wet lees for primary fermentation, was 30.5%. This indicates that the combination of rice flour sterilization culture system, pre-cultured fermentation liquid, primary fermentation and secondary low-temperature fermentation can promote the further conversion of gallnut tannin components and improve the stability of Baiyao Decoction production process. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 A flowchart of a production process for multiple fermentation of Baiyao Decoction, as proposed in an embodiment of this application, is shown. Detailed Implementation

[0023] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0024] A process for the multiple fermentation of Baiyao Decoction, implementing, for example... Figure 1As shown, the process includes steps such as raw material processing, microbial culture, raw material mixing, block making, first fermentation, second low-temperature fermentation, and post-processing.

[0025] Step S1, Raw material processing Gallnut slices free from obvious mold, insect infestation, and off-odors are selected. Visible impurities are removed from the raw materials. The gallnut slices are weighed and then fed into a pulverizing device for grinding. The slices are then sieved according to the required particle size. Ideally, the gallnut slices should be pulverized to pass through a 16-mesh sieve to obtain coarse gallnut powder. This pulverizing process increases the contact area between the gallnuts and the fermentation broth, while still retaining some gaps between the coarse powder particles, which is beneficial for gas exchange during subsequent block making and fermentation processes.

[0026] Select tea leaves that meet the requirements for raw materials in traditional Chinese medicine processing. Weigh and crush the tea leaves, causing them to curl, break, and form fragments during the crushing process. Do not boil the tea leaves. After the tea leaves are broken down, the soluble components are gradually released during the wetting process by the fermentation liquid and the action of microorganisms.

[0027] For 100 parts by weight of gallnut slices, prepare 8-15 parts by weight of tea, 12-22 parts by weight of rice noodles, and 25-50 parts by weight of drinking water. The preferred mass ratio of gallnut slices, tea, rice noodles, and drinking water is 1:0.112:0.168:0.36.

[0028] Step S2, bacterial culture Rice flour is placed into a fermentation tank or other sterilizable culture container, drinking water is added and stirred to evenly disperse the rice flour, forming a rice flour culture system. The rice flour provides carbon source and other nutrients for the growth of fermentation bacteria, while the drinking water is used to regulate the fluidity of the culture system and create a water-containing environment suitable for bacterial proliferation.

[0029] The culture containers containing the rice flour culture system were subjected to moist heat sterilization at a temperature of 115–121°C for 15–30 minutes. Ideally, the sterilization time was maintained at 121°C for 20 minutes. Sterilization reduces the number of existing microorganisms in the culture system, minimizing competition and interference from other microorganisms on the subsequent propagation of inoculated cultures.

[0030] After sterilization, cool the culture system to 35–37°C. The temperature of the culture system before inoculation must not exceed the temperature at which the inoculated bacteria can grow normally, to avoid reducing the number of viable bacteria due to high temperatures.

[0031] The fermentation strains are activated according to the conditions specified by the strain supplier or preservation unit to restore them to a normal growth state. The activated strains are then mixed according to a set ratio and inoculated into a sterilized and cooled rice flour culture system. The fermentation strains are microorganisms capable of growing in a culture system composed of rice flour and drinking water, and capable of directly or through the production of metabolic enzymes involved in the conversion of gallnut tannins, such as Aspergillus strains and yeast strains capable of producing tannins. The inoculum size is 3% to 8% of the culture system volume, preferably 5%.

[0032] After inoculation, incubate at 35–37°C for 3–5 days. During incubation, ensure the culture container allows for gas exchange and regularly observe the appearance, odor, and cell growth status of the culture system. When granular or flocculent suspended cells appear in the culture system, the cell concentration reaches the preset incubation endpoint, and there is no putrid odor or obvious contamination by other microorganisms, the fermentation broth is obtained.

[0033] When using a fermenter with stirring function for cultivation, intermittent stirring or continuous low-speed stirring can be used to maintain the distribution of rice flour and bacteria. The stirring intensity should be limited to avoid causing excessive foam overflow and mechanical damage to the bacteria. When using a shallow culture container, static culture can also be used, and the inoculum should be evenly dispersed during inoculation.

[0034] Step S3, mixing raw materials Add the coarse gallnut powder and crushed tea leaves to the mixing equipment, pre-mixing until the tea leaves are dispersed in the coarse gallnut powder. Start the mixing equipment and slowly add the fermentation liquid, avoiding concentrated addition of the fermentation liquid which could cause localized excessive moisture and clumping. After the fermentation liquid is added, continue mixing for 10–20 minutes, preferably 15 minutes.

[0035] The mixed materials should be generally moist, without obvious clumps of dry powder or free liquid. Thorough mixing allows the pre-cultured microorganisms to distribute between the gallnut powder and tea fragments, reducing the difference in fermentation time at different locations in the subsequent tea cake.

[0036] Step S4, block making The mixture is fed into kneading or forming equipment to form a Baiyaojian (medicinal herb decoction) block with a stable shape. The Baiyaojian block can be cube, cuboid, cylinder, or other shapes that are easy to place and cut.

[0037] The maximum transverse dimension of the Baiyao Decoction block is preferably 2-3 cm, and the wet weight of a single block is preferably 10-20 g. When the block size is too large, the gas exchange and moisture migration rate in the center of the block decreases, which can easily cause asynchronous fermentation inside and outside the block; when the block size is too small, the moisture loss of the block is too fast, which is not conducive to maintaining the internal humidity required for continuous transformation during the second low-temperature fermentation.

[0038] Step S5, First Fermentation After the fermentation broth is mixed with gallnut and tea leaves and formed into blocks, fermentation is carried out under suitable temperature and humidity conditions for rapid bacterial reproduction and the establishment of a dominant bacterial community: the blocks of Baiyaojian (a traditional Chinese medicine formula) are evenly placed in a fermentation tray with ventilation holes, leaving gaps between adjacent blocks. The tray containing the Baiyaojian blocks is then placed in a constant temperature and humidity fermentation chamber, a constant temperature and humidity chamber, or other equipment capable of regulating the fermentation temperature and humidity.

[0039] The first fermentation temperature was controlled at 30–32℃, and the relative humidity of the fermentation environment was controlled at 60%–80%. The fermentation time was 3–4 days. During the first fermentation, the temperature, humidity, and surface condition of the herbal decoction blocks were recorded. When there were significant differences in temperature and humidity at different locations within the tray, the tray position could be adjusted or the blocks turned over during the middle of fermentation.

[0040] The first fermentation stage is mainly used to allow the pre-cultured microorganisms to resume growth and form a dominant microbial community in the main raw materials composed of gallnut and tea. As the microorganisms multiply, the metabolic enzymes produced by the fermenting microorganisms begin to act on the tannins in the gallnut, and the color of the Baiyaojian (a traditional Chinese medicine decoction) blocks gradually darkens, forming a relatively uniform fermentation layer on the surface.

[0041] Step S6, Second Low-Temperature Fermentation After the first fermentation is completed, the fermentation temperature is lowered to below the first fermentation temperature, and the fermentation continues in conjunction with humidity control. The second low-temperature fermentation does not involve directly drying the Baiyaojian (a traditional Chinese medicine) dough blocks; instead, it allows microorganisms and their metabolic enzymes to continue participating in component transformation while maintaining the necessary moisture inside the dough blocks. The Baiyaojian dough blocks, having completed the first fermentation, are turned over so that the surface that was in contact with the tray faces outwards, and then transferred to the low-temperature fermentation environment.

[0042] The second fermentation temperature is controlled at 28–30℃, and the fermentation time is 10–15 days. During the second fermentation, the dehumidification equipment is turned on to adjust the relative humidity of the fermentation environment to 35%–55%, preferably maintained at 45%.

[0043] During the second low-temperature fermentation, the fermentation temperature was lower than that of the first fermentation, which somewhat limited the rapid proliferation of microorganisms. However, the metabolic enzymes already produced and the microorganisms that remained active could still participate in the tannin conversion. By reducing the ambient humidity, the surface moisture of the Baiyaojian (a traditional Chinese medicine) blocks gradually decreased, which reduced abnormal adhesion, softening, and the growth of miscellaneous bacteria caused by long-term high humidity on the surface of the blocks. At the same time, the moisture retained inside the blocks allowed the internal conversion to continue.

[0044] During the second low-temperature fermentation, the surface state, odor, and firmness of the billets are inspected once a day or every other day. When it is found that the surface of partial billets has relatively high moisture, adjust the positions of the billets or increase the dehumidification intensity; when it is found that the moisture of the billets dissipates too fast, reduce the dehumidification intensity to prevent the premature drying of the interior of the billets from terminating the fermentation.

[0045] At the end of the second low-temperature fermentation, the outer layer of the Baoyaojian billet is gradually dried to form a certain hardness, the interior remains in a state that allows cutting, and the Baoyaojian billet has a normal fermentation odor, with no rancidity, putrefaction, ammonia odor, abnormal mucus or abnormal-colored mildew spots.

[0046] Step S7, post-treatment The Baoyaojian billet after the second low-temperature fermentation is cut into sheets with a thickness of 0.5 to 1.0 cm, preferably cut into sheets with a thickness of 0.8 cm. The cut Baoyaojian sheets are evenly spread on a drying tray, and dried by means of hot air circulation.

[0047] The drying temperature is controlled at 50 to 60°C, preferably 55°C. Drying is carried out until the moisture content of Baoyaojian is 8% to 12%, preferably until the moisture content is 8% to 10%. Drying at the said temperature can reduce the moisture of Baoyaojian and improve its storage stability, while reducing the impact of excessively high drying temperature on the fermented components.

[0048] After the drying is completed, the Baoyaojian is cooled to a temperature close to the packaging environment temperature. The cooled Baoyaojian is inspected for appearance, odor, moisture content and fermentation state. After passing the inspection, it is sealed and packaged or vacuum packaged with aluminum foil bags, composite film bags or other packaging materials with moisture-proof performance to complete the production of the finished product.

[0049] Experimental Example 1 is as follows: A production process for multiple fermentation of Baoyaojian, comprising the following steps: Raw material treatment: Weigh 100kg of Galla Chinensis decoction pieces, crush the Galla Chinensis decoction pieces and sieve through a 16-mesh sieve to obtain coarse Galla Chinensis powder. Weigh 11.2kg of tea leaves, knead the tea leaves to break the tea tissue and form fragments. Weigh 16.8kg of rice flour and 36kg of drinking water. The mass ratio of Galla Chinensis decoction pieces, tea leaves, rice flour and drinking water is 1:0.112:0.168:0.36.

[0050] Strain culture: Add rice flour and drinking water into a fermentation tank and mix them uniformly, and carry out moist heat sterilization at 121°C for 20 minutes. After the sterilization is completed, cool the culture system to 36°C. Activate Aspergillus niger and Saccharomyces cerevisiae respectively, mix the activated Aspergillus niger and Saccharomyces cerevisiae at a viable count ratio of 2:1 to obtain a mixed seed liquid. Inoculate the mixed seed liquid according to 5% of the volume of the culture system, and culture at 36°C for 4 days. When flocculent suspended mycelia appear in the culture system and the mycelium concentration reaches At this point, the fermentation bacterial liquid is obtained.

[0051] Mixing and block preparation: Add the coarse galla chinensis powder and the crushed tea leaves into a mixer, slowly add all the fermentation bacterial liquid during the mixing process, and keep stirring for 15 minutes. The mixed material is pressed into cubic green bodies with a side length of 2.5 cm, and the wet weight of each single block is 15 g.

[0052] First fermentation: Evenly place the Baoyaojian green bodies on perforated trays, put them into a constant-temperature and constant-humidity fermentation box, and ferment for 84 hours under the conditions of 31°C and a relative humidity of 70%. At the end of fermentation, evenly distributed white mycelia are formed on the surface of the Baoyaojian green bodies, the internal color deepens, and a normal fermentation aroma is produced.

[0053] Second low-temperature fermentation: Turn over the Baoyaojian green bodies after the first fermentation, transfer them to a low-temperature fermentation box, continue the fermentation at 29°C, turn on the dehumidification equipment at the same time to maintain the relative ambient humidity at 45%, and conduct continuous fermentation for 12 days. Check the state of the green bodies every day during the fermentation period. At the end of fermentation, the outer layer of the green bodies is dry and has a certain hardness, while the interior maintains the softness that allows cutting.

[0054] Post-treatment: Cut the Baoyaojian green bodies after the second low-temperature fermentation into sheets with a thickness of 0.8 cm, place them in a hot air circulation drying box at 55°C and dry until the water content is 8%. Cool after drying, and carry out vacuum packaging with an aluminum foil composite bag to obtain the finished Baoyaojian product.

[0055] The finished product of this example is tested using the same verified detection method, and the tannin conversion rate of the Baoyaojian in this example is 47.3%.

[0056] Experimental Example 1 is as follows: This experimental example differs from Experimental Example 1 in the bacterial strain composition and culture conditions.

[0057] In the bacterial strain culture step, a mixed fermentation bacterial strain composed of Aspergillus niger, Aspergillus oryzae and Saccharomyces cerevisiae is used, and the ratio of the viable counts of the three is 1:1:1. After the culture system formed by rice flour and drinking water is sterilized and cooled, the mixed fermentation bacterial strain is inoculated therein, and cultured at 35°C for 5 days. The rest of the raw material ratio, mixing conditions, block preparation conditions, first fermentation conditions, second low-temperature fermentation conditions and post-treatment conditions are all the same as those in Example 1.

[0058] Detection is carried out using the same detection method as in Example 1, and the tannin conversion rate of the Baoyaojian in this experimental example is 44.8%. This example shows that the mixed fermentation bacterial strain composed of at least one Aspergillus strain and Saccharomyces cerevisiae can be applied to the rice flour culture system and the multiple fermentation process of the present invention.

[0059] Comparative Example 1 is as follows: Weigh out 100 kg of gallnut slices and 11.2 kg of tea leaves from the same batch as in Experiment 1, and prepare 35 kg of wet distiller's grains with a moisture content of 60%.

[0060] The gallnut slices were crushed, and the tea leaves were kneaded. The coarse gallnut powder, the kneaded tea leaves, and the wet distiller's grains were then mixed and formed into blocks of the same size as in Experimental Example 1. The blocks were placed in an environment with a temperature of 28–32°C and a relative humidity of 70% for a first fermentation, which lasted for 7 days, with the blocks turned once during fermentation. After fermentation, the blocks were air-dried, cut, and dried.

[0061] The same detection method as in Experimental Example 1 was used for detection. The tannin conversion rate of the Baiyao Decoction obtained in Comparative Example 1 was 30.5%.

[0062] Under the same raw material batch and testing method, the tannin conversion rate of Baiyao Decoction obtained in Experimental Example 1 was higher than that in Comparative Example 1, indicating that the combination of rice flour sterilization culture system, pre-cultured fermentation liquid, and first fermentation and second low-temperature fermentation can promote the further conversion of gallnut tannin components.

[0063] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any indirect modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A manufacturing process for multiple fermentations of Baiyao Decoction, characterized in that: Includes the following steps: Step S1, Raw material processing: The gallnut slices are crushed and sieved to obtain coarse gallnut powder; The tea leaves are crushed, causing them to curl, break, and break into fragments; Step S2, strain cultivation: Mix rice flour with drinking water to form a rice flour culture system, and after moist heat sterilization, cool to the inoculation temperature, inoculate with activated fermentation strains for cultivation to obtain fermentation liquid; Step S3, Raw material mixing: The coarse gallnut powder and the crushed tea leaves are pre-mixed and then added to the fermentation liquid; Step S4, block making: Knead or shape the mixed materials to form the Baiyao Decoction block; Step S5, First fermentation: The first fermentation is carried out in the first fermentation environment, so that the fermentation strain grows in the Baiyao decoction block and produces metabolic enzymes that act on the tannins of gallnut. Step S6, Second Low-Temperature Fermentation: Transfer to a low-temperature fermentation environment for a second low-temperature fermentation. The temperature of the second low-temperature fermentation is lower than that of the first fermentation, and the relative humidity of the low-temperature fermentation environment is adjusted by a dehumidification device during the second low-temperature fermentation. Step S7, Post-processing: The Baiyaojian blocks that have completed the second low-temperature fermentation are cut and dried. After drying, they are cooled, inspected and packaged to obtain the finished Baiyaojian product.

2. The manufacturing process for multiple fermentation of Baiyao Decoction according to claim 1, characterized in that, In step S1, 100 parts by weight of gallnut slices, 8-15 parts by weight of tea, 12-22 parts by weight of rice noodles, and 25-50 parts by weight of drinking water are used.

3. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 1 or 2, characterized in that, In step S1, the gallnut slices are pulverized to pass through a 16-mesh sieve. The tea leaves are not boiled but directly crushed.

4. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 1, characterized in that, In step S2, the temperature for moist heat sterilization is 115–121°C, and the time for moist heat sterilization is 15–30 minutes; after moist heat sterilization, the rice flour culture system is cooled to 35–37°C.

5. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 4, characterized in that, The fermentation strains include at least one Aspergillus strain capable of producing tannins and at least one yeast strain. The inoculation amount of the fermentation strain is 3% to 8% of the volume of the rice flour culture system. After inoculation, it is cultured at 35 to 37°C for 3 to 5 days. When granular or flocculent suspended bacteria appear in the rice flour culture system and there is no putrid odor or obvious contamination by other bacteria, the fermentation liquid is obtained.

6. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 1, characterized in that, In step S3, after the fermentation liquid is added, continue mixing for 10 to 20 minutes to make the mixed material moist and free of obvious dry powder clumps and free liquid. In step S4, the maximum lateral dimension of the Baiyao decoction block is 2-3 cm, and the wet weight of a single block is 10-20 g.

7. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 1, characterized in that, In step S5, the herbal decoction blocks are evenly placed in a fermentation tray with ventilation holes, and ventilation gaps are maintained between adjacent herbal decoction blocks. The first fermentation is carried out at a temperature of 30–32°C, with a relative humidity of 60%–80%, and a fermentation time of 3–4 days.

8. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 7, characterized in that, In step S6, the temperature of the second low-temperature fermentation is 28-30°C, the fermentation time is 10-15 days, and the relative humidity of the low-temperature fermentation environment is 35%-55%. When the second low-temperature fermentation is completed, a hard, dry layer forms on the outer layer of the herbal decoction block, while the inside remains cuttable.

9. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 1, characterized in that, In step S7, the Baiyao decoction block is cut into slices with a thickness of 0.5 to 1.0 cm and dried with hot air circulation at 50 to 60°C until the moisture content of the Baiyao decoction is 8% to 12%. After drying and cooling, the herbal decoction is sealed or vacuum-packed using moisture-proof packaging materials.

10. The manufacturing process for a decoction of herbs undergoing multiple fermentations according to claim 5, characterized in that, The fermentation strain consists of Aspergillus niger and Saccharomyces cerevisiae in a live cell ratio of 2:1; Alternatively, the fermentation strain is composed of Aspergillus niger, Aspergillus oryzae, and Saccharomyces cerevisiae in a live cell ratio of 1:1:1.

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