CN106262283A - A kind of Fructus psidii guajavae immaturus head acid - Google Patents
A kind of Fructus psidii guajavae immaturus head acid Download PDFInfo
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- CN106262283A CN106262283A CN201610670152.1A CN201610670152A CN106262283A CN 106262283 A CN106262283 A CN 106262283A CN 201610670152 A CN201610670152 A CN 201610670152A CN 106262283 A CN106262283 A CN 106262283A
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- parts
- fructus
- head
- psidii guajavae
- guajavae immaturus
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- 239000002253 acid Substances 0.000 title claims abstract description 15
- 241000220261 Sinapis Species 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000294611 Punica granatum Species 0.000 claims 2
- 235000014360 Punica granatum Nutrition 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003172 expectorant agent Substances 0.000 abstract description 2
- 230000003419 expectorant effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000299906 Cucumis sativus var. sativus Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 invention discloses a kind of Fructus psidii guajavae immaturus head acid, belong to food technology field.It is made up of following raw material: Fructus psidii guajavae immaturus 60 80 part, 30 50 parts, fresh cucumber 15 25 parts, Fructus Schisandrae Chinensis 0.7 1.1 parts, Fructus Pruni 35 parts, Bulbus Fritillariae Uninbracteatae 0.6 1.0 parts, Caulis et Folium Sinapis albee 0.8 1.2 parts, Radix Scrophulariae 13 parts, Zanthoxyli Bungeani powder 47 parts, soft plantation white sugar 79 parts, white vinegar 58 parts, Sal 6 10 parts.The Fructus psidii guajavae immaturus head acid that the present invention provides, taste is sour-sweet crisp and refreshing, and delicate fragrance overflows.Have nourishing kidney to astringe the lung, clearing away heat and cooling blood, promoting the production of body fluid to quench thirst and effect of only expectorant blood stasis dispelling.Proper amount of edible can effectively prevent cardiovascular disease, reduces blood glucose value treatment diabetes.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Fructus psidii guajavae immaturus head acid
Background technology
Fructus psidii guajavae immaturus, be commonly called as Fructus psidii guajavae immaturus, that pull out son or pull out son, for Myrtaceae Psidium fruit tree, meat is the most soft, gravy
Abundant, have a sweet taste, almost no seed, local flavor is close between pears and Zizyphus mauritiana Lamk.Its fruit ellipse, color breast green grass or young crops is extremely
Milky white, the most beautiful, sugar content is 11.45%, and containing substantial amounts of potassium, ferrum, carotene and vitamin C etc., nutrition is the richest
Richness, fruit has treats diabetes and hypoglycemic drug effect, and patient of poor for obesity and the intestines and stomach is ideal edible
Fruit；Nutritious, be one can blood fat reducing antiinflammatory, the health care dish of prevention cardiovascular disease.Research people both domestic and external
Member has carried out substantial amounts of research to extraction, purification and the component analysis of its bioactive substance.Contained effective ingredient is a kind of
Organic sulfur compound, is similar to the active component-allicin being all in allium Bulbus Allii.To coronary heart diseases and angina pectoris, nervus gastrica official's energy
Disease, gastroenteritis, retch, chronic bronchitis, pant, cough, the disease such as chest pain radiating to the back, chronic dysentery cold diarrhea also has well treatment or auxiliary
Help therapeutical effect.Head has the longest edible and medical history at folks of china, and application for years and good result allow
Head has won the good reputation of " Ganoderma in dish ".
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of Fructus psidii guajavae immaturus head acid
The concrete technical scheme that the present invention takes is:
A kind of Fructus psidii guajavae immaturus head acid, it is characterised in that by weight, be made up of following raw material: Fructus psidii guajavae immaturus 60-80 part,
Head 30-50 part, fresh cucumber 15-25 part, Fructus Schisandrae Chinensis 0.7-1.1 part, Fructus Pruni 3-5 part, Bulbus Fritillariae Uninbracteatae 0.6-1.0 part, Caulis et Folium Sinapis albee 0.8-1.2
Part, Radix Scrophulariae 1-3 part, Zanthoxyli Bungeani powder 4-7 part, soft plantation white sugar 7-9 part, white vinegar 5-8 part, Sal 6-10 part.
Present invention also offers a kind of Fructus psidii guajavae immaturus head acid manufacture method, comprise the following steps:
(1) Fructus psidii guajavae immaturus is cleaned, valve cutting. and head peeling is cleaned, and peels old bud off.Fructus Cucumidis sativi is cleaned, cutting.Fructus Schisandrae Chinensis, Fructus Pruni, shellfish
Mother, Caulis et Folium Sinapis albee and Radix Scrophulariae are cleaned and soak；
(2) Fructus psidii guajavae immaturus block and head are put into sterilized salt down in altar, add Zanthoxyli Bungeani powder and white vinegar, lid altar seals one day；
(3) taking a jorum, add soft plantation white sugar and Sal, heated and stirred makes it be completely dissolved, add while hot simultaneously Fructus Schisandrae Chinensis,
Fructus Prunis etc., stand cooling.Open the altar that salts down, pour material in bowl into, add drowned 1-2 centimetre of clear water.Lid altar water-stop, is placed in
The shady and cool place of being dried preserves 5-8 days.
The invention have the advantage that taste is sour-sweet crisp and refreshing, delicate fragrance overflows.Have nourishing kidney to astringe the lung, clearing away heat and cooling blood, promoting the production of body fluid to quench thirst and only
Effect of expectorant blood stasis dispelling.Proper amount of edible can effectively prevent cardiovascular disease, reduces blood glucose value treatment diabetes.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that thus protection scope of the present invention is made apparent clear and definite defining.
Embodiment 1
A kind of Fructus psidii guajavae immaturus head acid, it is characterised in that by weight, be made up of following raw material: Fructus psidii guajavae immaturus 60 parts, head
30 parts, fresh cucumber 15 parts, Fructus Schisandrae Chinensis 0.7 part, Fructus Pruni 3 parts, Bulbus Fritillariae Uninbracteatae 0.6 part, Caulis et Folium Sinapis albee 0.8 part, Radix Scrophulariae 1 part, Zanthoxyli Bungeani powder 4 parts,
Soft plantation white sugar 7-9 part, white vinegar 5 parts, Sal 6 parts.
Its concrete manufacturing process comprises the steps of
(1) Fructus psidii guajavae immaturus is cleaned, valve cutting. and head peeling is cleaned, and peels old bud off.Fructus Cucumidis sativi is cleaned, cutting.Fructus Schisandrae Chinensis, Fructus Pruni, shellfish
Mother, Caulis et Folium Sinapis albee and Radix Scrophulariae are cleaned and soak；
(2) Fructus psidii guajavae immaturus block and head are put into sterilized salt down in altar, add Zanthoxyli Bungeani powder and white vinegar, lid altar seals one day；
(3) taking a jorum, add soft plantation white sugar and Sal, heated and stirred makes it be completely dissolved, add while hot simultaneously Fructus Schisandrae Chinensis,
Fructus Prunis etc., stand cooling.Open the altar that salts down, pour material in bowl into, add drowned 1-2 centimetre of clear water.Lid altar water-stop, is placed in
The shady and cool place of being dried preserves 5-8 days.
Embodiment 2
A kind of Fructus psidii guajavae immaturus head acid, it is characterised in that by weight, be made up of following raw material: Fructus psidii guajavae immaturus 70 parts, head
40 parts, fresh cucumber 15-25 part, Fructus Schisandrae Chinensis 0.9 part, Fructus Pruni 4 parts, Bulbus Fritillariae Uninbracteatae 0.8 part, Caulis et Folium Sinapis albee 1.0 parts, Radix Scrophulariae 2 parts, Zanthoxyli Bungeani powder
5.5 parts, soft plantation white sugar 8 parts, white vinegar 6.5 parts, Sal 8 parts.
Its concrete manufacturing process comprises the steps of
(1) Fructus psidii guajavae immaturus is cleaned, valve cutting. and head peeling is cleaned, and peels old bud off.Fructus Cucumidis sativi is cleaned, cutting.Fructus Schisandrae Chinensis, Fructus Pruni, shellfish
Mother, Caulis et Folium Sinapis albee and Radix Scrophulariae are cleaned and soak；
(2) Fructus psidii guajavae immaturus block and head are put into sterilized salt down in altar, add Zanthoxyli Bungeani powder and white vinegar, lid altar seals one day；
(3) taking a jorum, add soft plantation white sugar and Sal, heated and stirred makes it be completely dissolved, add while hot simultaneously Fructus Schisandrae Chinensis,
Fructus Prunis etc., stand cooling.Open the altar that salts down, pour material in bowl into, add drowned 1-2 centimetre of clear water.Lid altar water-stop, is placed in
The shady and cool place of being dried preserves 5-8 days.
Embodiment 3
A kind of Fructus psidii guajavae immaturus head acid, it is characterised in that by weight, be made up of following raw material: Fructus psidii guajavae immaturus 80 parts, head
50 parts, fresh cucumber 25 parts, Fructus Schisandrae Chinensis 1.1 parts, Fructus Pruni 5 parts, Bulbus Fritillariae Uninbracteatae 1.0 parts, Caulis et Folium Sinapis albee 1.2 parts, Radix Scrophulariae 3 parts, Zanthoxyli Bungeani powder 7 parts,
Soft plantation white sugar 9 parts, white vinegar 8 parts, Sal 10 parts.
Its concrete manufacturing process comprises the steps of
(1) Fructus psidii guajavae immaturus is cleaned, valve cutting. and head peeling is cleaned, and peels old bud off.Fructus Cucumidis sativi is cleaned, cutting.Fructus Schisandrae Chinensis, Fructus Pruni, shellfish
Mother, Caulis et Folium Sinapis albee and Radix Scrophulariae are cleaned and soak；
(2) Fructus psidii guajavae immaturus block and head are put into sterilized salt down in altar, add Zanthoxyli Bungeani powder and white vinegar, lid altar seals one day；
(3) taking a jorum, add soft plantation white sugar and Sal, heated and stirred makes it be completely dissolved, add while hot simultaneously Fructus Schisandrae Chinensis,
Fructus Prunis etc., stand cooling.Open the altar that salts down, pour material in bowl into, add drowned 1-2 centimetre of clear water.Lid altar water-stop, is placed in
The shady and cool place of being dried preserves 5-8 days.
Claims (4)
1. a Fructus psidii guajavae immaturus head acid, it is characterised in that by weight, be made up of following raw material: Fructus psidii guajavae immaturus 60-80 part, head
30-50 part, fresh cucumber 15-25 part, Fructus Schisandrae Chinensis 0.7-1.1 part, Fructus Pruni 3-5 part, Bulbus Fritillariae Uninbracteatae 0.6-1.0 part, Caulis et Folium Sinapis albee 0.8-1.2
Part, Radix Scrophulariae 1-3 part, Zanthoxyli Bungeani powder 4-7 part, soft plantation white sugar 7-9 part, white vinegar 5-8 part, Sal 6-10 part.
Fructus psidii guajavae immaturus head the most according to claim 1 acid, it is characterised in that by weight, be made up of following raw material: kind
Punica granatum L. 65-75 part, head 35-45 part, fresh cucumber 17-23 part, Fructus Schisandrae Chinensis 0.8-1.0 part, Fructus Pruni 3.5-4.5 part, Bulbus Fritillariae Uninbracteatae
0.7-0.9 part, Caulis et Folium Sinapis albee 0.9-1.1 part, Radix Scrophulariae 1.5-2.5 part, Zanthoxyli Bungeani powder 5-6 part, soft plantation white sugar 7.5-8.5 part, white vinegar 6-7 part,
Sal 7-9 part.
Fructus psidii guajavae immaturus head the most according to claim 1 acid, it is characterised in that by weight, be made up of following raw material: kind
Punica granatum L. 70 part, 40 parts, fresh cucumber 15-25 part, Fructus Schisandrae Chinensis 0.9 part, Fructus Pruni 4 parts, Bulbus Fritillariae Uninbracteatae 0.8 part, Caulis et Folium Sinapis albee 1.0 parts, unit
Join 2 parts, Zanthoxyli Bungeani powder 5.5 parts, soft plantation white sugar 8 parts, white vinegar 6.5 parts, Sal 8 parts.
4. the preparation method of a Fructus psidii guajavae immaturus head acid, it is characterised in that comprise the following steps:
(1) Fructus psidii guajavae immaturus is cleaned, valve cutting. and head peeling is cleaned, and peels old bud off.Fructus Cucumidis sativi is cleaned, cutting.Fructus Schisandrae Chinensis, Fructus Pruni, Bulbus Fritillariae Uninbracteatae,
Caulis et Folium Sinapis albee and Radix Scrophulariae are cleaned and soak；
(2) Fructus psidii guajavae immaturus block and head are put into sterilized salt down in altar, add Zanthoxyli Bungeani powder and white vinegar, lid altar seals one day；
(3) taking a jorum, add soft plantation white sugar and Sal, heated and stirred makes it be completely dissolved, and adds Fructus Schisandrae Chinensis, Fructus Pruni while hot simultaneously
Deng, stand cooling.Open the altar that salts down, pour material in bowl into, add drowned 1-2 centimetre of clear water.Lid altar water-stop, is placed in cool place
It is dried place to preserve 5-8 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670152.1A CN106262283A (en) | 2016-08-12 | 2016-08-12 | A kind of Fructus psidii guajavae immaturus head acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670152.1A CN106262283A (en) | 2016-08-12 | 2016-08-12 | A kind of Fructus psidii guajavae immaturus head acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262283A true CN106262283A (en) | 2017-01-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610670152.1A Pending CN106262283A (en) | 2016-08-12 | 2016-08-12 | A kind of Fructus psidii guajavae immaturus head acid |
Country Status (1)
| Country | Link |
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| CN (1) | CN106262283A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953422A (en) * | 2010-08-06 | 2011-01-26 | 广东省农业科学院蚕业与农产品加工研究所 | Method for processing fruit products |
| CN103621927A (en) * | 2013-11-27 | 2014-03-12 | 许伟 | Method for pickling fruits |
| CN104207064A (en) * | 2014-07-08 | 2014-12-17 | 武汉三达罐头食品有限公司 | Pickling method of allium chinense |
-
2016
- 2016-08-12 CN CN201610670152.1A patent/CN106262283A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953422A (en) * | 2010-08-06 | 2011-01-26 | 广东省农业科学院蚕业与农产品加工研究所 | Method for processing fruit products |
| CN103621927A (en) * | 2013-11-27 | 2014-03-12 | 许伟 | Method for pickling fruits |
| CN104207064A (en) * | 2014-07-08 | 2014-12-17 | 武汉三达罐头食品有限公司 | Pickling method of allium chinense |
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Application publication date: 20170104 |