CN106387833A - Pepper spice composition for raising appetite - Google Patents
Pepper spice composition for raising appetite Download PDFInfo
- Publication number
- CN106387833A CN106387833A CN201611118355.6A CN201611118355A CN106387833A CN 106387833 A CN106387833 A CN 106387833A CN 201611118355 A CN201611118355 A CN 201611118355A CN 106387833 A CN106387833 A CN 106387833A
- Authority
- CN
- China
- Prior art keywords
- parts
- rhizoma nardostachyos
- spice composition
- cardamom
- prickly ash
- 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 26
- 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
- 235000002566 Capsicum Nutrition 0.000 title abstract description 4
- 239000006002 Pepper Substances 0.000 title abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 title abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 title abstract description 4
- 244000203593 Piper nigrum Species 0.000 title abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 title abstract description 4
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 14
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 14
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 14
- 235000013976 turmeric Nutrition 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 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
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 22
- 235000005300 cardamomo Nutrition 0.000 claims description 22
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- 239000001702 nutmeg Substances 0.000 claims description 10
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 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
- 230000002175 menstrual effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241001573260 Amomum krervanh Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- 241000498779 Myristica Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 235000019890 Amylum 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris 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
- 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
- 239000003205 fragrance Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation method Methods 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a pepper spice composition for raising appetite and belongs to the technical field of condiment production. The spice composition is prepared from, by weight, 10-20 parts of hawthorn, 10-18 parts of green prickleyash powder, 6-10 parts of licorice, 5-8 parts of turmeric, 5-13 parts of Amomum kravanh, 10-25 parts of fructus amomi, 2-6 parts of Amomum tsao-ko, 5-8 parts of Chinese cinnamon and 6-10 parts of rhizoma nardostachyos. The pepper spice composition has a reasonable combination of raw materials with specific use amount and a well balanced flavor, and has the effects of raising appetite, tonifying liver, stimulating the menstrual flow, promoting circulation of blood, dispelling mild wind and refreshing.
Description
Technical field
The present invention relates to a kind of flavouring and preparation method thereof, it is more particularly related to a kind of appetite that improves
Chinese prickly ash spice composition, belongs to production of condiments technical field.
Background technology
Spice is using the seed of plant, bud, base of leaf, bud, root block etc., or its extract, has excitant fragrant
Taste, gives food with local flavor, improves a poor appetite, the effect helping digest and absorbing.Spice contains volatile oil（Essential oil）, pungent become
Divide and the composition such as organic acid, fiber, amylum body, resin, MS, colloid, its most of fragrance is derived from the essential oil after distillation.
Spice is widely used in cooking food and food industry, acts primarily as the effect such as blending, seasoning, toning.
State Intellectual Property Office discloses Publication No. CN101473921, entitled " combinations of perfumes in 2009.7.8
The invention of thing ", 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 and existing skill
Art is compared, and the caraway produced has aromatic flavour, is difficult feature that is spoiled, rotting.
Above-mentioned flavor compositions of the prior art do not have functions that to improve appetite.
Content of the invention
Present invention seek to address that in prior art flavor compositions problem, a kind of Chinese prickly ash spice improving appetite is provided
Composition, this spice composite formula is reasonable, and flavor coordination has functions that to improve appetite.
In order to realize foregoing invention purpose, its specific technical scheme is as follows：
A kind of Chinese prickly ash spice composition improving appetite it is characterised in that：Including following raw materials by weight：
Hawthorn 10-20 part
Pericarpium zanthoxyli schinifolii powder 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 Chinese prickly ash spice composition improving appetite it is characterised in that：Including following according to parts by weight
The raw material of meter：
Hawthorn 16-18 part
Pericarpium zanthoxyli schinifolii powder 10-20 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 present invention solves the problems, such as that in prior art, flavor compositions do not have functions that to improve appetite.The present invention selects rationally
Material combination, using specific consumption, flavor coordination, have functions that to improve appetite.Also there is beneficial liver, stimulate the menstrual flow, promoting circulation of blood, dispelling wind
Heresy, effect of refresh oneself.
Specific embodiment
Embodiment 1
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
10 parts of hawthorn
10 parts of pericarpium zanthoxyli schinifolii powder
6 parts of Radix Glycyrrhizae
5 parts of turmeric
5 parts of cardamom
10 parts of fructus amomi
2 parts of tsaoko
5 parts of cassia bark
6 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 2
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
20 parts of hawthorn
18 parts of pericarpium zanthoxyli schinifolii powder
10 parts of Radix Glycyrrhizae
8 parts of turmeric
13 parts of cardamom
25 parts of fructus amomi
6 parts of tsaoko
8 parts of cassia bark
10 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 3
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
15 parts of hawthorn
14 parts of pericarpium zanthoxyli schinifolii powder
8 parts of Radix Glycyrrhizae
6.5 parts of turmeric
9 parts of cardamom
17.5 parts of fructus amomi
4 parts of tsaoko
6.5 parts of cassia bark
8 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 4
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
12 parts of hawthorn
12 parts of pericarpium zanthoxyli schinifolii powder
9 parts of Radix Glycyrrhizae
6 parts of turmeric
10 parts of cardamom
20 parts of fructus amomi
5.5 parts of tsaoko
7 parts of cassia bark
9 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 5
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
16 parts of hawthorn
12 parts of pericarpium zanthoxyli schinifolii powder
8 parts of Radix Glycyrrhizae
6 parts of turmeric
5 parts of cardamom
12 parts of fructus amomi
3 parts of tsaoko
6 parts of cassia bark
7 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 6
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
18 parts of hawthorn
14 parts of pericarpium zanthoxyli schinifolii powder
10 parts of Radix Glycyrrhizae
8 parts of turmeric
10 parts of cardamom
20 parts of fructus amomi
5 parts of tsaoko
8 parts of cassia bark
9 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 7
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
17 parts of hawthorn
13 parts of pericarpium zanthoxyli schinifolii powder
9 parts of Radix Glycyrrhizae
7 parts of turmeric
7.5 parts of cardamom
16 parts of fructus amomi
4 parts of tsaoko
7 parts of cassia bark
8 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Embodiment 8
A kind of Chinese prickly ash spice composition improving appetite, including following raw materials by weight：
17.5 parts of hawthorn
12.2 parts of pericarpium zanthoxyli schinifolii powder
9.6 parts of Radix Glycyrrhizae
6.6 parts of turmeric
8 parts of cardamom
13.5 parts of fructus amomi
3.1 parts of tsaoko
6.3 parts of cassia bark
7.8 parts of rhizoma nardostachyos.
Cardamom of the present invention is nutmeg.
Rhizoma nardostachyos of the present invention is river rhizoma nardostachyos.
Claims (4)
1. a kind of Chinese prickly ash spice composition improving appetite it is characterised in that：Including following raw materials by weight：
Hawthorn 10-20 part
Pericarpium zanthoxyli schinifolii powder 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 Chinese prickly ash spice composition improving appetite according to claim 1 it is characterised in that：Including below press
Raw material according to parts by weight meter：
Hawthorn 16-18 part
Pericarpium zanthoxyli schinifolii powder 10-20 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 Chinese prickly ash spice composition improving appetite according to claim 1 and 2 it is characterised in that：Described
Cardamom is nutmeg.
4. a kind of Chinese prickly ash spice composition improving appetite according to claim 1 and 2 it is characterised in that：Described
Rhizoma nardostachyos is river rhizoma nardostachyos.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118355.6A CN106387833A (en) | 2016-12-07 | 2016-12-07 | Pepper spice composition for raising appetite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118355.6A CN106387833A (en) | 2016-12-07 | 2016-12-07 | Pepper spice composition for raising appetite |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387833A true CN106387833A (en) | 2017-02-15 |
Family
ID=58083785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611118355.6A Pending CN106387833A (en) | 2016-12-07 | 2016-12-07 | Pepper spice composition for raising appetite |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387833A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173753A (en) * | 2017-06-29 | 2017-09-19 | 广西顺帆投资有限公司 | A kind of turmeric glycyrrhizic acid material bag and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533621A (en) * | 2015-12-24 | 2016-05-04 | 成都易盟数字科技发展有限公司 | Spice composition for boosting appetite |
-
2016
- 2016-12-07 CN CN201611118355.6A patent/CN106387833A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533621A (en) * | 2015-12-24 | 2016-05-04 | 成都易盟数字科技发展有限公司 | Spice composition for boosting appetite |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173753A (en) * | 2017-06-29 | 2017-09-19 | 广西顺帆投资有限公司 | A kind of turmeric glycyrrhizic acid material bag and preparation method thereof |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170215 |