Search

CN-121971518-A - Wine peach kernel decoction piece and preparation method thereof

CN121971518ACN 121971518 ACN121971518 ACN 121971518ACN-121971518-A

Abstract

The invention discloses a wine peach kernel decoction piece and a preparation method thereof, wherein the method comprises the steps of adding 10-20% of yellow wine into peeled and cleaned peach kernels by mass, stirring uniformly, moistening at room temperature for 20-40 min to enable the yellow wine to be soaked and absorbed, then frying the moistened peach kernels in a drum-type drug frying machine at 100-140 ℃ for 10-20 min, frying until the water content is 3-12%, and cooling to obtain the wine peach kernel decoction piece with wine fragrance. The content of the extract of the peach kernel decoction pieces obtained by the method is 21-31%, and the content of amygdalin is 2.4-3.6%, so that the method is suitable for large-scale stable production.

Inventors

  • YUAN JUNFENG
  • XU JIANBING
  • FENG RUI
  • YUAN HAIFENG

Assignees

  • 四川维他生物科技有限公司

Dates

Publication Date
20260505
Application Date
20260303
Priority Date
20251218

Claims (10)

  1. 1. The preparation method of the wine peach kernel decoction piece is characterized by comprising the following steps: step1, taking Pi Taoren raw medicinal materials, and removing impurities to obtain purified peach kernels; step 2, adding 10-20% of yellow wine according to the mass of the clean peach kernels, uniformly mixing and stirring the yellow wine with the clean peach kernels, and moistening the mixture for 20-40 min at room temperature to enable the yellow wine to be soaked and absorbed by the clean peach kernels; And 3, frying the peach kernels obtained in the step 2 in a roller type drug frying machine at a temperature of 100-140 ℃ for 10-20min until the water content is 3-12%, and cooling to obtain the wine peach kernel decoction pieces.
  2. 2. The method for preparing the peach kernel decoction pieces of wine according to claim 1, wherein the yellow wine is a dry yellow wine, a semi-dry yellow wine or a sweet yellow wine.
  3. 3. The preparation method of the peach kernel decoction pieces with wine according to claim 1, wherein the addition amount of the yellow wine is 15-20%.
  4. 4. The method for preparing the peach kernel decoction pieces with wine according to claim 1, wherein the moistening time in the step (2) is 30min.
  5. 5. The method for preparing the wine peach kernel decoction pieces according to claim 1, wherein the stir-frying temperature in the step (3) is 100-130 ℃.
  6. 6. The preparation method of the wine peach kernel decoction pieces according to claim 1, wherein the water content is 7-10% by stir-frying in the step (3).
  7. 7. The preparation method of the wine peach kernel decoction pieces according to claim 1, wherein in the step (2), ginger juice is added simultaneously with yellow wine, and the adding amount of the ginger juice is 2-8% based on the mass of the purified peach kernels.
  8. 8. The method of claim 7, wherein the ginger juice is obtained by crushing and squeezing fresh ginger to obtain juice and filtering.
  9. 9. The method for preparing the wine peach kernel decoction pieces according to claim 1, wherein in the step (2), vacuum wine permeation treatment is carried out in the process of moistening, wherein the vacuum wine permeation treatment is carried out by mixing yellow wine with clean peach kernels, placing the mixture in a closed container, vacuumizing until the gauge pressure is-0.06 to-0.09 MPa, and keeping for 5-15 min, and continuing moistening until the moistening time is reached after the vacuum is released.
  10. 10. The peach kernel decoction pieces are prepared by the preparation method of any one of claims 1-9, and have wine fragrance, extract content of 21-31% and amygdalin content of 2.4-3.6%.

Description

Wine peach kernel decoction piece and preparation method thereof Technical Field The invention belongs to the technical field of processing of traditional Chinese medicine decoction pieces, and relates to a peach kernel decoction piece and a preparation method thereof. Background Peach kernel is a common traditional Chinese medicine and has wide clinical application. The quality of peach kernel decoction pieces is closely related to the processing process, and is generally characterized in the aspects of active ingredient content, extract yield, odor characteristics, batch stability and the like. The traditional wine-roasted peach kernels generally adopt a process of yellow wine mixing, moistening, stir-frying and drying, but the problems of uneven yellow wine infiltration, unstable stir-frying end point control, large intra-batch/inter-batch difference and the like still exist in large-scale production and equipment processing, so that the content of extract and amygdalin and the consistency of the bouquet are fluctuated. Therefore, it is necessary to provide a preparation method of the peach kernel decoction pieces, which has the advantages of clear parameter range, adaptation to equipment production and contribution to improving the quality stability and uniformity of the decoction pieces. Disclosure of Invention The invention aims to overcome the defects of the prior art, provides a peach kernel decoction piece and a preparation method thereof, and aims to ensure that the prepared peach kernel decoction piece has stable extract content, amygdalin content and wine fragrance by cooperatively controlling the consumption of yellow wine, a moistening condition and a roller stir-frying condition, and provides an optional improvement scheme so as to further improve the infiltration uniformity, the flavor quality and the storage stability. In order to achieve the above purpose, the present invention adopts the following technical scheme: a preparation method of a wine peach kernel decoction piece comprises the following steps: step1, taking Pi Taoren raw medicinal materials, and removing impurities to obtain purified peach kernels; step 2, adding 10-20% of yellow wine according to the mass of the clean peach kernels, uniformly mixing and stirring the yellow wine with the clean peach kernels, and moistening the mixture for 20-40 min at room temperature to enable the yellow wine to be soaked and absorbed by the clean peach kernels; And 3, frying the peach kernels obtained in the step 2 in a roller type drug frying machine at a temperature of 100-140 ℃ for 10-20min until the water content is 3-12%, and cooling to obtain the wine peach kernel decoction pieces. Preferably, the yellow wine is dry yellow wine, semi-dry yellow wine or sweet yellow wine. Preferably, the addition amount of the yellow wine is 15-20%. Preferably, the moistening time in the step (2) is 30min. Preferably, the frying temperature in the step (3) is 100-130 ℃. Preferably, the water content is 7-10% in the step (3). In the preferred mode, in the step (2), the yellow wine is added, and meanwhile, the ginger juice is added, wherein the adding amount of the ginger juice is 2-8% based on the mass of the purified peach kernel. Further preferably, the ginger juice is obtained by crushing and squeezing fresh ginger to obtain juice and filtering. In the preferred mode, in the step (2), vacuum wine permeation treatment is carried out in the process of moistening, wherein the vacuum wine permeation treatment is carried out by mixing yellow wine and clean peach kernels, then placing the mixture in a closed container, vacuumizing until the gauge pressure is minus 0.06 to minus 0.09MPa, and keeping for 5-15 min, and continuing moistening until the moistening time is reached after the vacuum is released. The application also discloses a peach kernel decoction piece which is prepared by the preparation method of any one of the above steps, has wine fragrance, contains 21-31% of extract and 2.4-3.6% of amygdalin. The invention has the following advantages: (1) The process parameter range is clear, and the method is suitable for equipment processing such as a drum-type drug frying machine and is easy to realize stable production; (2) The extract content and amygdalin content of the decoction pieces are easier to fall into a stable region by the cooperative control of the consumption of the yellow wine, the moistening condition and the water content of the stir-frying end point, and the fragrance of the wine is maintained; (3) The vacuum wine infiltration is adopted for moistening, so that the yellow wine infiltration uniformity can be improved, the internal and external differences can be reduced, and the in-batch consistency can be improved; (4) The ginger juice is added to enrich the aroma level, thereby being beneficial to improving the storage stability and keeping partial indexes. Detailed Description In order to make the objects, technical solutions and ad