Optimization of the Processing Technology of Wine-processed Herba Cistanches in Classic Formula Rehmannia Decoction
Objective To establish the processing technology of wine-processed Herba Cistanches,so as to provide reference for studying the development of Rehmannia Decoction and similar preparations containing prepared slices of wine-processed Herba Cistanches.Methods Based on the traditional processing method,this study explored the processing procedures such as moistening,cutting,drying and steaming using modern production equipment and methods to obtain processing parameters.Results The best processing procedures were determined as follows:take Herba Cistanches,remove impurities,wash clean,moisten at 70℃ for 30min,cut into thick slices,and dry at 70-80℃ for 10h;then take the processed slices of Herba Cistanches,add Chinese rice wine with 20％of the weight of the slices,mix well,moisten with coverage for 30min,steam for 3h,and dry at 80℃ for about 24h.The prepared slices of wine-processed Herba Cistanches were obtained finally.Conclusion This study establishes a processing technology for prepared slices of wine-processed Herba Cistanches,which is stable and reproducible.
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