Search

CN-122005636-A - Milk ginseng decoction pieces and preparation method thereof

CN122005636ACN 122005636 ACN122005636 ACN 122005636ACN-122005636-A

Abstract

The invention belongs to the technical field of processing of traditional Chinese medicine decoction pieces, and discloses milk-prepared ginseng decoction pieces and a preparation method thereof. The method comprises the steps of spraying and stirring according to the mass ratio of ginseng slices to fresh milk of 100 (10-20), placing the materials in a closed container, vacuumizing to the gauge pressure of-0.02 to-0.08 MPa, moistening and absorbing juice under the condition of being lower than 20 ℃ until no excessive accumulated liquid exists, preheating frying equipment to 120-130 ℃, controlling the temperature of the materials to 85-95 ℃ through an online temperature measuring closed loop, and stir-frying for 10-15 min, wherein when the water content of decoction pieces is not more than 14% and/or the water activity aw is not more than 0.75. The invention can make the processing end point quantifiable and traceable, and is convenient for large-scale production and quality management.

Inventors

  • YUAN JUNFENG
  • FENG RUI
  • YAO GUOBAO
  • YU TIANJUN
  • Deng Xiancheng

Assignees

  • 四川兴盛源药业有限公司

Dates

Publication Date
20260512
Application Date
20260205

Claims (10)

  1. 1. The preparation method of the milk ginseng decoction pieces is characterized by comprising the following steps of: S1, taking purified ginseng slices; s2, uniformly spraying fresh milk on the surface of the ginseng slice according to the mass ratio of the ginseng slice to the fresh milk of 100 (10-20), and stirring and mixing; S3, placing the materials obtained in the step S2 in a closed container, vacuumizing to the gauge pressure of-0.02 to-0.08 MPa, and moistening and absorbing juice at the temperature lower than 20 ℃, wherein stirring is carried out in a preset period in the moistening process until fresh milk is completely absorbed by the materials and no excessive effusion exists; S4, preheating the frying equipment to 120-130 ℃, adding the materials obtained in the step S3, keeping the temperature of the materials at 85-95 ℃ through online temperature measurement closed-loop control, and stir-frying for 10-15 min.
  2. 2. The method for preparing ginseng decoction pieces for milk production according to claim 1, further comprising step S5, discharging when it is detected that the end point condition is satisfied with at least one of a) the water content of the decoction pieces is not more than 14%, b) the water activity aw of the decoction pieces is not more than 0.75, to obtain a finished ginseng decoction piece for milk production.
  3. 3. The method for preparing ginseng decoction pieces for milk production according to claim 1 or 2, wherein the mass ratio of ginseng pieces to fresh milk in step S2 is 100:15.
  4. 4. The method for preparing the milk ginseng decoction pieces according to claim 1 or 2, wherein the vacuum is applied in the step S3, and the milk ginseng decoction pieces are kept for 5-20 min, and are subjected to moistening and juice sucking.
  5. 5. The method for preparing the milk ginseng decoction pieces according to claim 1, wherein the moistening temperature in the step S3 is 4-15 ℃ and the moistening time is 1-4 h.
  6. 6. The method for preparing the milk ginseng decoction pieces according to claim 1, wherein the stirring is performed 1 time every 20-60 min in the moistening process of the step S3.
  7. 7. The method for preparing ginseng decoction pieces for milk production according to claim 2, wherein the step S4 is characterized in that the temperature of the materials is controlled in a sectional manner, the temperature of the materials is raised to 80-90 ℃ and kept for 1-5 min in the first stage, and the temperature of the materials is controlled to 85-95 ℃ in the second stage until the end condition of the step S5 is reached.
  8. 8. The method of claim 1, wherein the on-line temperature measurement in the step S4 is infrared temperature measurement and/or contact probe temperature measurement, and the controller adjusts the heating power and the stir-frying speed in a closed loop manner based on the temperature measurement signal.
  9. 9. The method of claim 2, wherein step S5 further comprises performing endpoint determination based on color parameters measured by a color difference meter, wherein the color parameters comprise at least L And b The color parameter satisfies L 60 To 85 and b 8-30.
  10. 10. A milk ginseng decoction piece, characterized in that it is produced by the method of any one of claims 1 to 9, and that it has a moisture content of not more than 14% and/or a water activity aw of not more than 0.75.

Description

Milk ginseng decoction pieces and preparation method thereof Technical Field The invention belongs to the technical field of processing of traditional Chinese medicine decoction pieces, and relates to milk-prepared ginseng decoction pieces and a preparation method thereof. Background The preparation of milk is recorded in the history of the preparation of traditional Chinese medicines and is commonly used for enhancing the application situations of nourishing yin, moistening dryness, tonifying qi, enriching blood and the like after milk preparation. However, the processing method of milk ginseng decoction pieces lacks a standardized and quantifiable parameter system in the published materials, and also lacks definite records in pharmacopoeia and local processing specifications. In large-scale production or batch processing, common problems include potential fermentation odor risks caused by uneven fresh milk absorption and long moistening time, batch fluctuation depending on experience of stir-frying time, difficulty in quantitative determination and tracing of the end point and the like. Therefore, it is necessary to provide a technology for preparing ginseng decoction pieces by milk production which can promote juice absorption uniformity and inhibit fermentation, can control the temperature in a closed loop and has a criterion of end point inspection. Disclosure of Invention The invention aims to solve the problems of insufficient juice sucking efficiency and uniformity, contradiction between low-temperature bacteriostasis and sufficient juice sucking, strong subjectivity of stir-frying and heating time, lack of testable criteria at the end point and the like in the prior art, and provides a milk ginseng decoction piece and a preparation method thereof. In order to achieve the above purpose, the present invention adopts the following technical scheme: a preparation method of milk ginseng decoction pieces comprises the following steps: S1, taking purified ginseng slices; s2, uniformly spraying fresh milk on the surface of the ginseng slice according to the mass ratio of the ginseng slice to the fresh milk of 100 (10-20), and stirring and mixing; S3, placing the material obtained in the step S2 in a closed container, vacuumizing to the gauge pressure (gauge pressure relative to atmospheric pressure) of-0.02 to-0.08 MPa, and moistening and sucking juice at the temperature lower than 20 ℃, wherein the material is intermittently stirred in the moistening process until the fresh milk is completely absorbed by the material and no excessive effusion exists; S4, preheating the frying equipment to 120-130 ℃, adding the materials obtained in the step S3, keeping the temperature of the materials at 85-95 ℃ through online temperature measurement closed-loop control, and stir-frying for 10-15 min. Preferably, the method further comprises a step S5 of discharging when at least one of a) the water content of the decoction pieces is not more than 14% and b) the water activity aw of the decoction pieces is not more than 0.75 is detected to be satisfied, so as to obtain the finished product of the milk ginseng decoction pieces. Further preferably, in the step S2, the mass ratio of the ginseng slice to the fresh milk is 100:15. And preferably, in the step S3, the vacuum is pumped, the vacuum is maintained for 5 to 20 minutes, and then the moistening and the juice sucking are carried out. Preferably, the moistening temperature in the step S3 is 4-15 ℃ and the moistening time is 1-4 h. Preferably, stirring is performed for 1 time every 20-60 min in the moistening process in the step S3. Further preferably, the step S4 adopts sectional temperature control, wherein the temperature of the material is raised to 80-90 ℃ and kept for 1-5 min in the first stage, and the temperature of the material is controlled to 85-95 ℃ in the second stage until the end point condition of the step S5 is reached. As a preferable mode, the online temperature measurement in the step S4 adopts infrared temperature measurement and/or contact probe temperature measurement, and the controller adjusts heating power and stir-frying speed in a closed loop mode based on temperature measurement signals. Further preferably, step S5 further comprises performing an end point determination based on color parameters measured by the color difference meter, the color parameters including at least LAnd bThe color parameter satisfies L60 To 85 and b8-30. The invention also discloses a milk ginseng decoction piece which is prepared by the method and meets the requirements that the moisture content is not more than 14% and/or the water activity aw is not more than 0.75. The invention has the following advantages: the method comprises the steps of 1) adopting vacuum low-temperature moistening to promote fresh milk to enter tissue pores of ginseng slices and improve juice sucking uniformity under the drive of pressure difference, simultaneously inhibiting lactose fermenta