CN105533621A - Spice composition for boosting appetite - Google Patents
Spice composition for boosting appetite Download PDFInfo
- Publication number
- CN105533621A CN105533621A CN201510983737.4A CN201510983737A CN105533621A CN 105533621 A CN105533621 A CN 105533621A CN 201510983737 A CN201510983737 A CN 201510983737A CN 105533621 A CN105533621 A CN 105533621A
- Authority
- CN
- China
- Prior art keywords
- parts
- appetite
- spice composition
- rhizoma nardostachyos
- boosting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 230000036528 appetite Effects 0.000 title claims abstract description 25
- 235000019789 appetite Nutrition 0.000 title claims abstract description 25
- 235000013599 spices Nutrition 0.000 title claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 14
- 235000005300 cardamomo Nutrition 0.000 claims description 14
- 244000163122 Curcuma domestica Species 0.000 claims description 13
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 13
- 235000003373 curcuma longa Nutrition 0.000 claims description 13
- 235000013976 turmeric Nutrition 0.000 claims description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 241000951473 Schizonepeta Species 0.000 claims description 12
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000062250 Kaempferia rotunda Species 0.000 description 1
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a spice composition for boosting appetite, and belongs to the technical field of condiment production. The spice composition comprises the following raw materials in parts by weight: 10-20 parts of hawthorn fruits, 10-18 parts of herba schizonepetae, 6-10 parts of licorice roots, 5-8 parts of rhizoma curcumae longae, 5-13 parts of semen alpiniae katsumadai, 10-25 parts of fructus amomi, 2-6 parts of fructus tsaoko, 5-8 parts of cortex cinnamomi and 6-10 parts of rhizoma nardostachyos. The present invention selects a reasonable raw material combination and adopts a specific amount so that the spice composition is coordinated in flavor, and has effects in boosting appetite, tonifying liver, dredging tendons, promoting blood circulation, dispelling wind evil, and refreshing mind and eyesight.
Description
Technical field
The present invention relates to a kind of flavouring and preparation method thereof, more particularly, the present invention relates to a kind of spice composition improving appetite, belong to production of condiments technical field.
Background technology
Spice is the seed, bud, base of leaf, bud, root block etc. that utilize plant, or its extract, has excitant fragrance, gives food with local flavor, improves a poor appetite, the effect helping digest and absorb.Spice contains the compositions such as volatile oil (essential oil), pungency component and organic acid, fiber, amylum body, resin, MS, colloid, and its most of fragrance is from the essential oil after distillation.Spice is widely used in, in cooking food and food industry, mainly playing the effects such as blending, seasoning, toning.
It is CN101473921 that State Intellectual Property Office discloses a publication number in 2009.7.8, name is called the invention of " flavor compositions ", this disclosure of the invention flavor compositions, containing following material and weight portion: 18-30 part fructus amomi, 2-5 part turmeric, 6-9 part Chinese cassia tree, 7-15 part kaempferia galamga, 3-6 part pepper, 3-6 part beans bandit, 3-6 part Radix Glycyrrhizae, 8-12 part cloves, the present invention compared with prior art, the caraway of producing has aromatic flavour, not easily spoiled, rotten feature.
Above-mentioned flavor compositions of the prior art does not have the effect improving appetite.
Summary of the invention
The present invention is intended to the problem solving flavor compositions in prior art, provides a kind of spice composition improving appetite, and this spice composite formula is reasonable, and flavor coordination, has the effect improving appetite.
In order to realize foregoing invention object, its concrete technical scheme is as follows:
Improve a spice composition for appetite, it is characterized in that: comprise the following raw material according to weight parts:
Hawthorn 10-20 part
Schizonepeta 10-18 part
Radix Glycyrrhizae 6-10 part
Turmeric 5-8 part
Cardamom 5-13 part
Fructus amomi 10-25 part
Tsaoko 2-6 part
Cassia bark 5-8 part
Rhizoma nardostachyos 6-10 part.
Preferably, a kind of spice composition improving appetite, is characterized in that: comprise the following raw material according to weight parts:
Hawthorn 16-18 part
Schizonepeta 12-14 part
Radix Glycyrrhizae 8-10 part
Turmeric 6-8 part
Cardamom 5-10 part
Fructus amomi 12-20 part
Tsaoko 3-5 part
Cassia bark 6-8 part
Rhizoma nardostachyos 7-9 part.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
The Advantageous Effects that the present invention brings:
The invention solves flavor compositions in prior art and not there is the problem of the effect improving appetite.The present invention selects rational material combination, adopts specific consumption, flavor coordination, has the effect improving appetite.Also have beneficial liver, stimulate the menstrual flow, promoting circulation of blood, dispelling wind is evil, effect of refresh oneself.
Detailed description of the invention
embodiment 1
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 10 parts
Schizonepeta 10 parts
6 parts, Radix Glycyrrhizae
5 parts, turmeric
5 parts, cardamom
Fructus amomi 10 parts
Tsaoko 2 parts
5 parts, cassia bark
Rhizoma nardostachyos 6 parts.
embodiment 2
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 20 parts
Schizonepeta 18 parts
10 parts, Radix Glycyrrhizae
8 parts, turmeric
13 parts, cardamom
Fructus amomi 25 parts
Tsaoko 6 parts
8 parts, cassia bark
Rhizoma nardostachyos 10 parts.
embodiment 3
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 15 parts
Schizonepeta 14 parts
8 parts, Radix Glycyrrhizae
6.5 parts, turmeric
9 parts, cardamom
Fructus amomi 17.5 parts
Tsaoko 4 parts
6.5 parts, cassia bark
Rhizoma nardostachyos 8 parts.
embodiment 4
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 12 parts
Schizonepeta 12 parts
9 parts, Radix Glycyrrhizae
6 parts, turmeric
10 parts, cardamom
Fructus amomi 20 parts
Tsaoko 5.5 parts
7 parts, cassia bark
Rhizoma nardostachyos 9 parts.
embodiment 5
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 16 parts
Schizonepeta 12 parts
8 parts, Radix Glycyrrhizae
6 parts, turmeric
5 parts, cardamom
Fructus amomi 12 parts
Tsaoko 3 parts
6 parts, cassia bark
Rhizoma nardostachyos 7 parts.
embodiment 6
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 18 parts
Schizonepeta 14 parts
10 parts, Radix Glycyrrhizae
8 parts, turmeric
10 parts, cardamom
Fructus amomi 20 parts
Tsaoko 5 parts
8 parts, cassia bark
Rhizoma nardostachyos 9 parts.
embodiment 7
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 17 parts
Schizonepeta 13 parts
9 parts, Radix Glycyrrhizae
7 parts, turmeric
7.5 parts, cardamom
Fructus amomi 16 parts
Tsaoko 4 parts
7 parts, cassia bark
Rhizoma nardostachyos 8 parts.
embodiment 8
Improve a spice composition for appetite, comprise the following raw material according to weight parts:
Hawthorn 17.5 parts
Schizonepeta 12.2 parts
9.6 parts, Radix Glycyrrhizae
6.6 parts, turmeric
8 parts, cardamom
Fructus amomi 13.5 parts
Tsaoko 3.1 parts
6.3 parts, cassia bark
Rhizoma nardostachyos 7.8 parts.
Claims (4)
1. improve a spice composition for appetite, it is characterized in that: comprise the following raw material according to weight parts:
Hawthorn 10-20 part
Schizonepeta 10-18 part
Radix Glycyrrhizae 6-10 part
Turmeric 5-8 part
Cardamom 5-13 part
Fructus amomi 10-25 part
Tsaoko 2-6 part
Cassia bark 5-8 part
Rhizoma nardostachyos 6-10 part.
2. a kind of spice composition improving appetite according to claim 1, is characterized in that: comprise the following raw material according to weight parts:
Hawthorn 16-18 part
Schizonepeta 12-14 part
Radix Glycyrrhizae 8-10 part
Turmeric 6-8 part
Cardamom 5-10 part
Fructus amomi 12-20 part
Tsaoko 3-5 part
Cassia bark 6-8 part
Rhizoma nardostachyos 7-9 part.
3. a kind of spice composition improving appetite according to claim 1 and 2, is characterized in that: described cardamom is nutmeg.
4. a kind of spice composition improving appetite according to claim 1 and 2, is characterized in that: described rhizoma nardostachyos is river rhizoma nardostachyos.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983737.4A CN105533621A (en) | 2015-12-24 | 2015-12-24 | Spice composition for boosting appetite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983737.4A CN105533621A (en) | 2015-12-24 | 2015-12-24 | Spice composition for boosting appetite |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533621A true CN105533621A (en) | 2016-05-04 |
Family
ID=55813617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510983737.4A Pending CN105533621A (en) | 2015-12-24 | 2015-12-24 | Spice composition for boosting appetite |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533621A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360616A (en) * | 2016-08-31 | 2017-02-01 | 兴化市联富食品有限公司 | Spice with healthcare function |
| CN106387833A (en) * | 2016-12-07 | 2017-02-15 | 常亚威 | Pepper spice composition for raising appetite |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473921A (en) * | 2008-11-19 | 2009-07-08 | 王红 | Spice composition |
| CN103445248A (en) * | 2013-08-30 | 2013-12-18 | 张释文 | Preparation method of digestion-improving healthcare beverage |
-
2015
- 2015-12-24 CN CN201510983737.4A patent/CN105533621A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473921A (en) * | 2008-11-19 | 2009-07-08 | 王红 | Spice composition |
| CN103445248A (en) * | 2013-08-30 | 2013-12-18 | 张释文 | Preparation method of digestion-improving healthcare beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360616A (en) * | 2016-08-31 | 2017-02-01 | 兴化市联富食品有限公司 | Spice with healthcare function |
| CN106387833A (en) * | 2016-12-07 | 2017-02-15 | 常亚威 | Pepper spice composition for raising appetite |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |
|
| RJ01 | Rejection of invention patent application after publication |