CN106262284A - A kind of popular feeling fruit acid - Google Patents
A kind of popular feeling fruit acid Download PDFInfo
- Publication number
- CN106262284A CN106262284A CN201610670155.5A CN201610670155A CN106262284A CN 106262284 A CN106262284 A CN 106262284A CN 201610670155 A CN201610670155 A CN 201610670155A CN 106262284 A CN106262284 A CN 106262284A
- Authority
- CN
- China
- Prior art keywords
- parts
- sapodilla
- radix glycyrrhizae
- mel
- popular feeling
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 239000002253 acid Substances 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 240000001794 Manilkara zapota Species 0.000 claims abstract description 24
- 235000011339 Manilkara zapota Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000581835 Monodora junodii Species 0.000 claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- 230000007159 enucleation Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 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 description 1
- 241000222065 Lycoperdon Species 0.000 description 1
- 241000768494 Polymorphum Species 0.000 description 1
- 241000220217 Sapotaceae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004513 sizing Methods 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of popular feeling fruit acid, belong to food technology field.It is made up of following raw material: sapodilla 40 70 parts, green apple 15 25 parts, Mel 6 10 parts, 13 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.6 0.8 parts of Radix Glycyrrhizae, Semen Cassiae 0.7 1.1 parts, Herba Menthae 0.8 1.2 parts, Flos Chrysanthemi 35 parts, Flos Lonicerae 47 parts, citric acid 25 parts, refined salt 35 parts.The popular feeling fruit acid that the present invention provides, taste is sour-sweet careful, salubrious crisp mouth.And having effect of clearing away heat to improve acuity of vision, warming the stomach cold expelling, nourishing the lung to arrest cough and invigorating the spleen and replenishing QI etc., proper amount of edible has auxiliaring effect to heart disease, pneumonopathy and angiosclerotic treatment.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of popular feeling fruit acid
Background technology
Sapodilla, Sapotaceae tropical fruit (tree), for aiphyllium, Mexico south to Central America, the West Indies one carry, because of
Sapodilla profile looks like human heart, therefore thus gains the name；Owing to its fruit shape is somewhat like Fructus Kaki, so also known as Wu Feng Fructus Kaki.Main
The provinces such as Taiwan to be distributed in, Hainan, Fujian, Guangdong, Guangxi, at Taiwan sapodilla also referred to as " Wu Feng Fructus Kaki ".Sapodilla is sought
Supporting abundant, have effect of clearing away heart-fire and moistening the lung, seed, bark and Gen Ke to be used as medicine, trunk glue juice can make the sizing material of chewing gum, is economic valency
It is worth high seeds.Really Lycoperdon polymorphum Vitt or rust brown, sarcocarp yellowish-brown, softness after maturation, fruit fragrance is tasty and refreshing, mouthfeel is careful, stay after tooth
Fragrant.Sapodilla contains abundant glucose and multivitamin, and heart disease, pneumonopathy and sclerosis of blood vessels are had auxiliary curative effect.
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of popular feeling fruit acid
The concrete technical scheme that the present invention takes is:
A kind of popular feeling fruit acid, it is characterised in that by weight, be made up of following raw material: sapodilla 40-70 part, green apple
15-25 part, Mel 6-10 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-3 part, Radix Glycyrrhizae 0.6-0.8 part, Semen Cassiae 0.7-1.1 part, Herba Menthae 0.8-1.2 part, Flos Chrysanthemi
3-5 part, Flos Lonicerae 4-7 part, citric acid 2-5 part, refined salt 3-5 part.
Present invention also offers a kind of sapodilla acid manufacture method, comprise the following steps:
(1) sapodilla, green apple peeling are cleaned, and stripping and slicing enucleation, the clean immersion such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Semen Cassiae and Herba Menthae is treated
With；
(2) taking a jorum, add water boiled, pour citric acid and Mel into, stirring makes it dissolve completely, adds sapodilla while hot
With green apple being totally submerged, stand cooling；
(3) in the bowl after cooling down, material is poured into and is salted down in altar, adds refined salt, stirs, and lid altar seals one；
(4) open the altar that salts down, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae etc. are added totally, pour clear water into higher than pickling thing 1-2 centimetre, Gai Tanhou
With water-stop, it is placed in shady and cool being dried and locates 1 week or the longer time.
The invention have the advantage that taste is sour-sweet careful, salubrious crisp mouth.And have clearing away heat to improve acuity of vision, warming the stomach cold expelling, nourishing the lung to arrest cough and
Effect of invigorating the spleen and replenishing QI etc., proper amount of edible has auxiliaring effect to heart disease, pneumonopathy and angiosclerotic treatment.
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 popular feeling fruit acid, it is characterised in that by weight, be made up of following raw material: sapodilla 40 parts, green apple 15
Part, Mel 6 parts, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.6 part of Radix Glycyrrhizae, Semen Cassiae 0.7 part, Herba Menthae 0.8 part, Flos Chrysanthemi 3 parts, Flos Lonicerae 4 parts, citric acid 2
Part, refined salt 3 parts.
Its concrete manufacturing process comprises the steps of
(1) sapodilla, green apple peeling are cleaned, and stripping and slicing enucleation, the clean immersion such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Semen Cassiae and Herba Menthae is treated
With；
(2) taking a jorum, add water boiled, pour citric acid and Mel into, stirring makes it dissolve completely, adds sapodilla while hot
With green apple being totally submerged, stand cooling；
(3) in the bowl after cooling down, material is poured into and is salted down in altar, adds refined salt, stirs, and lid altar seals one；
(4) open the altar that salts down, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae etc. are added totally, pour clear water into higher than pickling thing 1-2 centimetre, Gai Tanhou
With water-stop, it is placed in shady and cool being dried and locates 1 week or the longer time.
Embodiment 2
A kind of popular feeling fruit acid, it is characterised in that by weight, be made up of following raw material: sapodilla 55 parts, green apple 20
Part, Mel 8 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.7 part of Radix Glycyrrhizae, Semen Cassiae 0.9 part, Herba Menthae 1.0 parts, Flos Chrysanthemi 4 parts, Flos Lonicerae 5.5 parts, citric acid
3.5 parts, refined salt 4 parts.
Its concrete manufacturing process comprises the steps of
(1) sapodilla, green apple peeling are cleaned, and stripping and slicing enucleation, the clean immersion such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Semen Cassiae and Herba Menthae is treated
With；
(2) taking a jorum, add water boiled, pour citric acid and Mel into, stirring makes it dissolve completely, adds sapodilla while hot
With green apple being totally submerged, stand cooling；
(3) in the bowl after cooling down, material is poured into and is salted down in altar, adds refined salt, stirs, and lid altar seals one；
(4) open the altar that salts down, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae etc. are added totally, pour clear water into higher than pickling thing 1-2 centimetre, Gai Tanhou
With water-stop, it is placed in shady and cool being dried and locates 1 week or the longer time.
Embodiment 3
A kind of popular feeling fruit acid, it is characterised in that by weight, be made up of following raw material: sapodilla 70 parts, green apple 25
Part, Mel 10 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.8 part of Radix Glycyrrhizae, Semen Cassiae 1.1 parts, Herba Menthae 1.2 parts, Flos Chrysanthemi 5 parts, Flos Lonicerae 7 parts, citric acid 5
Part, refined salt 5 parts.
Its concrete manufacturing process comprises the steps of
(1) sapodilla, green apple peeling are cleaned, and stripping and slicing enucleation, the clean immersion such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Semen Cassiae and Herba Menthae is treated
With；
(2) taking a jorum, add water boiled, pour citric acid and Mel into, stirring makes it dissolve completely, adds sapodilla while hot
With green apple being totally submerged, stand cooling；
(3) in the bowl after cooling down, material is poured into and is salted down in altar, adds refined salt, stirs, and lid altar seals one；
(4) open the altar that salts down, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae etc. are added totally, pour clear water into higher than pickling thing 1-2 centimetre, Gai Tanhou
With water-stop, it is placed in shady and cool being dried and locates 1 week or the longer time.
Claims (4)
1. a popular feeling fruit acid, it is characterised in that by weight, is made up of following raw material: sapodilla 40-70 part, green apple
15-25 part, Mel 6-10 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-3 part, Radix Glycyrrhizae 0.6-0.8 part, Semen Cassiae 0.7-1.1 part, Herba Menthae 0.8-1.2 part, Flos Chrysanthemi
3-5 part, Flos Lonicerae 4-7 part, citric acid 2-5 part, refined salt 3-5 part.
Popular feeling fruit acid the most according to claim 1, it is characterised in that by weight, is made up of following raw material: sapodilla
40-70 part, green apple 15-25 part, Mel 6-10 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-3 part, Radix Glycyrrhizae 0.6-0.8 part, Semen Cassiae 0.7-1.1 part, Herba Menthae
0.8-1.2 part, Flos Chrysanthemi 3-5 part, Flos Lonicerae 4-7 part, citric acid 2-5 part, refined salt 3-5 part.
Popular feeling fruit acid the most according to claim 1, it is characterised in that by weight, is made up of following raw material: sapodilla
55 parts, green apple 20 parts, Mel 8 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.7 part of Radix Glycyrrhizae, Semen Cassiae 0.9 part, Herba Menthae 1.0 parts, Flos Chrysanthemi 4 parts, gold silver
Spend 5.5 parts, citric acid 3.5 parts, refined salt 4 parts.
4. the preparation method of a popular feeling fruit acid, it is characterised in that comprise the following steps:
(1) sapodilla, green apple peeling are cleaned, and stripping and slicing enucleation, the clean immersion such as Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Semen Cassiae and Herba Menthae is stand-by；
(2) taking a jorum, add water boiled, pour citric acid and Mel into, stirring makes it dissolve completely, adds sapodilla while hot with blue or green
Fructus Mali pumilae is also totally submerged, and stands cooling；
(3) in the bowl after cooling down, material is poured into and is salted down in altar, adds refined salt, stirs, and lid altar seals one；
(4) open the altar that salts down, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae etc. are added totally, pour clear water into higher than pickling thing 1-2 centimetre, with water after lid altar
Seal, be placed in shady and cool being dried and locate 1 week or the longer time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670155.5A CN106262284A (en) | 2016-08-12 | 2016-08-12 | A kind of popular feeling fruit acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670155.5A CN106262284A (en) | 2016-08-12 | 2016-08-12 | A kind of popular feeling fruit acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262284A true CN106262284A (en) | 2017-01-04 |
Family
ID=57672136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610670155.5A Pending CN106262284A (en) | 2016-08-12 | 2016-08-12 | A kind of popular feeling fruit acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262284A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712752A (en) * | 2017-11-24 | 2018-02-23 | 韦伟 | A kind of health care taro lemon acid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387929A (en) * | 2013-07-30 | 2013-11-13 | 潘剑峰 | Naseberry fruit vinegar and production method of naseberry fruit vinegar |
-
2016
- 2016-08-12 CN CN201610670155.5A patent/CN106262284A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387929A (en) * | 2013-07-30 | 2013-11-13 | 潘剑峰 | Naseberry fruit vinegar and production method of naseberry fruit vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 刘飞龙: "《养生新主张系列•水果养生手册（A卷）》", 30 April 2004 * |
| 王膳: "《素菜素做：家常菜1000样》", 31 July 2005 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712752A (en) * | 2017-11-24 | 2018-02-23 | 韦伟 | A kind of health care taro lemon acid |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |