CN106579280A - Edible spice - Google Patents
Edible spice Download PDFInfo
- Publication number
- CN106579280A CN106579280A CN201611079803.6A CN201611079803A CN106579280A CN 106579280 A CN106579280 A CN 106579280A CN 201611079803 A CN201611079803 A CN 201611079803A CN 106579280 A CN106579280 A CN 106579280A
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- Prior art keywords
- parts
- herba
- powder
- flavorant
- rhizoma anemarrhenae
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- 239000002994 raw material Substances 0.000 claims abstract description 20
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- 241000675108 Citrus tangerina Species 0.000 claims abstract description 8
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 8
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 91
- 239000000796 flavoring agent Substances 0.000 claims description 69
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- 244000273928 Zingiber officinale Species 0.000 claims 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 2
- 239000011425 bamboo Substances 0.000 claims 2
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- 230000007774 longterm Effects 0.000 abstract description 5
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- 241001116415 Balanophora Species 0.000 abstract 1
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- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
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- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
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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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food, and in particular, relates to an edible spice prepared from the following raw materials in parts by weight: 8-12 parts of kaempferia galanga l, 3-7 parts of scallion, 4-8 parts of bay leaves, 4-8 parts of Chinese prickly ash, 4-8 parts of dried tangerine or orange peel, 8-12 parts of rhizoma anemarrhenae, 4-8 parts of dandelion, 3-7 parts of raw liquorice, 5-10 parts of henon bamboo juvenile leaf, 5-10 parts of sorghum propinquum, 4-8 parts of cynanchum thesioides, and 3-7 parts of Japanese balanophora herb. The edible spice tastes delicious, also solves the internal-heat getting problem caused by the edible spice and the greasy feeling problem due to long-term eating of the edible spice, and has great promotion value.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of flavorant.
Background technology
Edible spices abbreviation flavorant, add to improve the local flavor of food in food cooking and is prepared
Fragrance matter.Spice is divided into household chemicalss spice, flavorant and tobacco spice by its purposes.Flavorant according to source not
It is same to be divided into natural perfume material and artificial perfume again.Conventional natural perfume material have anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Fructus Piperiss, Herba Menthae, Flos Caryophylli,
Jasmine, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, Herba Taraxaci, Herba Pelargonii Graveolentiss, Fructus Tsaoko and Cortex cinnamomi japonici (Ramulus Cinnamomi) etc..Above-mentioned spice is otherwise known as tune in daily life
Taste substance, becomes the necessary article of daily life, but people can not possibly be in when culinary art and prepare so many perfume base,
Therefore various flavoring agent have been occurred as soon as on market.
Publication No. provides one kind not for the Chinese patent application of the A of CN 104970331, Application No. 201510319161.1
The flavorant of addition chemical composition, publication No. is the A of CN 103535677, the China of Application No. 201310494581.4 is special
Profit application and publication No. are the A of CN 103190588, the Chinese patent application of Application No. 201310144454.1 is each provided with one
Plant the flavorant of the cooking that can be used for various food materials.The research of flavorant taste is all focused in three above patent application very much,
Effect of flavorant shows slightly single.
The content of the invention
The goal of the invention of the present invention is, for the single problem of effect in prior art, there is provided it is a kind of can resolving heat and reducing pathogenic fire, disappear
Except the flavorant that botheration sense is produced because of long-term consumption.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of flavorant, is made up of the raw material of following weight portion：Husky ginger 8-12 part, Herba Alii fistulosi 3-7 parts, Herba Pelargonii Graveolentiss 4-8 parts, Pericarpium Zanthoxyli
4-8 parts, Pericarpium Citri Reticulatae 4-8 parts, Rhizoma Anemarrhenae 8-12 parts, Herba Taraxaci 4-8 parts, Radix Glycyrrhizae 3-7 parts, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle 5-10 parts, the 5-10 parts of Sorghum vulgare Pers. seven,
Herba Cynanchi Thesioidis 4-8 parts and Herba balanophorae japonicae 3-7 parts.
In the present invention, further instruction, the flavorant is made up of the raw material of following weight portion：Husky ginger 9-11
Part, Herba Alii fistulosi 4-6 parts, Herba Pelargonii Graveolentiss 5-7 parts, Pericarpium Zanthoxyli 5-7 parts, Pericarpium Citri Reticulatae 5-7 parts, Rhizoma Anemarrhenae 9-11 parts, Herba Taraxaci 5-7 parts, Radix Glycyrrhizae 4-6 parts,
Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle 6-9 parts, the 6-9 parts of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis 5-7 parts and Herba balanophorae japonicae 4-6 parts.
In the present invention, further instruction, the flavorant is made up of the raw material of following weight portion：10 parts of husky ginger,
5 parts of Herba Alii fistulosi, 6 parts of Herba Pelargonii Graveolentiss, 6 parts of Pericarpium Zanthoxyli, 6 parts of Pericarpium Citri Reticulatae, 10 parts of the Rhizoma Anemarrhenae, 6 parts of Herba Taraxaci, 5 parts of Radix Glycyrrhizae, 8 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. 78
5 parts of part, 6 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
A kind of method for preparing flavorant, comprises the following steps：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to and be dried under conditions of 50-60 DEG C moisture
Less than 12%.
(2) 50-60min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 40-50 DEG C, mixed-powder is obtained
2, then mixed-powder 2 is packed with food pack, sterilizing 30-40min is carried out with radiation sterilization after packaging, sterilize
After take out, standing treat that its cooling obtains final product the flavorant.
In the present invention, further instruction, the granularity of the crushing is 60-80 mesh.
In the present invention, further instruction, described food pack, its material is that PE winds film；Often wrap contained food
It is 200-220g with the amount of spice.
In the present invention, further instruction, the radiation sterilization is the sterilizing of cobalt -60.
In the present invention, the effect of part material is as follows：
The Rhizoma Anemarrhenae：Bitter in the mouth, it is cold in nature；Enter lung, stomach, kidney channel.Indication clearing away heat-fire, fluid dryness.It is high for fever caused by exogenous pathogenic factors
Hot excessive thirst, lung-heat type cough, osteopyrexia and fever, Heat Diabetes, dry constipation of intestines.
Herba Taraxaci：Sweet in the mouth, slight bitter；It is mild-natured；Return liver, stomach.Heat-clearing and toxic substances removing, dispersing swelling and dissipating binds, inducing diuresis for treating stranguria syndrome.It is swollen for furuncle
Poison, acute mastitis, scrofula, conjunctival congestion, pharyngalgia, lung abscess, acute appendicitis, jaundice due to damp-heat, puckery pain of heat gonorrhea.
Radix Glycyrrhizae：Sweet in the mouth, it is mild-natured；GUIXIN, lung, spleen, stomach.Function：Invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, expelling phlegm for arresting cough, emergency
Pain relieving, coordinating the actions of various ingredients in a prescription.For weakness of the spleen and stomach, fatigue and weakness, shortness of breath and palpitation, cough with copious phlegm, gastral cavity abdomen, four limbs contraction, carbuncle
Sore, alleviates drug toxicity, strong.
Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle：Bitter in the mouth；It is cold in nature；It is nontoxic；Enter the heart, the Jing of liver two.There is relieving restlessness that clears away heart-fire, relieve heat and thirst.《Book on Chinese herbal medicine is again
Newly》：Clearing heart fire, relieving restlessness of detoxifying, summer heat relieving and dampness eliminating is slaked thirst and help produce saliva.
Sorghum vulgare Pers. seven：Sweet in the mouth；It is cool in nature；Clearing away lung-heat, replenishing QI and blood.Consumptive disease wound cough is cured mainly, is spitted blood.
Herba Cynanchi Thesioidis：Sweet in the mouth, it is mild-natured；Return lung Jing.Function：Tonifying the lung gas, resolving heat and reducing pathogenic fire, promoting the production of body fluid to quench thirst, anti-inflammatory analgetic.
Herba balanophorae japonicae：It is bitter in the mouth, sweet；It is cool in nature；Return lung, large intestine channel.Function：Cooling blood for hemostasis, heat-clearing and toxic substances removing.
The present invention has the advantage that compared with prior art：
Flavorant of the present invention not only delicious flavour, also with not getting angry, promote the production of body fluid, eliminate because long-term consumption produces botheration sense
The characteristics of.Finding shows that flavorant of the present invention obtains liking for more than 85% people, eats flavorant of the present invention
There is situation about getting angry in people, only 22% people, and shows effect of good resolving heat and reducing pathogenic fire, and only 21% people produces botheration sense.
1. the flavorant of the present invention is made with various pure natural plant perfume materials, Herba Pelargonii Graveolentiss of the employing with good fragrance,
The raw material types such as Pericarpium Citri Reticulatae, form through reasonably combined, with gas fragrance it is good the characteristics of.Further, since spices are more by Xin Xiangre
Property material, long-term consumption easily causes human body and gets angry symptom, such as oral ulcer, constipation, oliguria with reddish urine, repeatedly edible to produce
Insipid sense of taste.The present invention also added a certain proportion of Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis and Pueraria lobota
Gill fungus, in these compositions, the Rhizoma Anemarrhenae has good YIN nourishing effect, can be with clearing heat and relieving fidgetness, fluid dryness；Herba Taraxaci has good heat clearing away
Detoxicating functions；Radix Glycyrrhizae has natural sweet taste, can reconcile all raw material tastes.There is invigorating the spleen and replenishing QI, heat clearing away effect simultaneously；Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle
With good relieving restlessness that clears away heart-fire, function of relieving heat and thirst；The effect of Sorghum vulgare Pers. seven has clearing away lung-heat, replenishing QI and blood；Herba Cynanchi Thesioidis can resolving heat and reducing pathogenic fire,
Promoting the production of body fluid to quench thirst；And Herba balanophorae japonicae has cooling blood for hemostasis, effect of heat-clearing and toxic substances removing.The Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. seven,
Herba Cynanchi Thesioidis and Herba balanophorae japonicae are used cooperatively with certain proportion, are shared with good clearing heat, purging intense-heat effect, while with relieving restlessness, life
Tianjin, the effect of quenching the thirst.Collocation spice of the present invention, has neutralized the property of the pungent perfume in spice, using not getting angry after spice of the present invention, while
Relieving restlessness in the present invention, promote the production of body fluid, the effect of quenching the thirst can also alleviate the botheration sense after conventional perfumes use, can be eaten for a long time.
2. the flavorant of the present invention is without any chemical composition, it is adaptable to the cooking of various food materials, be a kind of health,
Delicious flavorant, with great promotional value.
Specific embodiment
The invention provides provide it is a kind of can resolving heat and reducing pathogenic fire flavorant, for make the purpose of the present invention, technical scheme and
Effect is clearer, clear and definite, and below the present invention is described in more detail.It should be appreciated that specific embodiment described herein
Only to explain the present invention, it is not intended to limit the present invention.
Embodiment 1
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, is made up of the raw material of following weight portion：It is 8 parts of husky ginger, 3 parts of Herba Alii fistulosi, 4 parts of Herba Pelargonii Graveolentiss, 4 parts of Pericarpium Zanthoxyli, old
3 parts of 4 parts of skin, 8 parts of the Rhizoma Anemarrhenae, 4 parts of Herba Taraxaci, 3 parts of Radix Glycyrrhizae, 5 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, 75 parts of Sorghum vulgare Pers., 4 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
The preparation method of flavorant is as follows：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to that to be dried to moisture under conditions of 50 DEG C low
In 12%.
(2) 50min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 40 DEG C, mixed-powder 2 is obtained, then
Mixed-powder 2 is packed with food pack, sterilizing 30min is carried out with radiation sterilization after packaging, taken out after sterilizing, it is quiet
Put and treat that its cooling obtains final product the flavorant.Preferably, the radiation sterilization is the sterilizing of cobalt -60.
Embodiment 2
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, is made up of the raw material of following weight portion：It is 10 parts of husky ginger, 5 parts of Herba Alii fistulosi, 6 parts of Herba Pelargonii Graveolentiss, 6 parts of Pericarpium Zanthoxyli, old
5 parts of 6 parts of skin, 10 parts of the Rhizoma Anemarrhenae, 6 parts of Herba Taraxaci, 5 parts of Radix Glycyrrhizae, 8 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, 78 parts of Sorghum vulgare Pers., 6 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
The preparation method of flavorant is as follows：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to that to be dried to moisture under conditions of 55 DEG C low
In 12%.
(2) 55min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 45 DEG C, mixed-powder 2 is obtained, then
Mixed-powder 2 is packed with food pack, sterilizing 35min is carried out with radiation sterilization after packaging, taken out after sterilizing, it is quiet
Put and treat that its cooling obtains final product the flavorant.Preferably, the radiation sterilization is the sterilizing of cobalt -60.
Embodiment 3
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, is made up of the raw material of following weight portion：It is 12 parts of husky ginger, 7 parts of Herba Alii fistulosi, 8 parts of Herba Pelargonii Graveolentiss, 8 parts of Pericarpium Zanthoxyli, old
7 parts of 8 parts of skin, 12 parts of the Rhizoma Anemarrhenae, 8 parts of Herba Taraxaci, 7 parts of Radix Glycyrrhizae, 10 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, 7 10 parts of Sorghum vulgare Pers., 8 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
The preparation method of flavorant is as follows：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to that to be dried to moisture under conditions of 60 DEG C low
In 12%.
(2) 60min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 50 DEG C, mixed-powder 2 is obtained, then
Mixed-powder 2 is packed with food pack, sterilizing 40min is carried out with radiation sterilization after packaging, taken out after sterilizing, it is quiet
Put and treat that its cooling obtains final product the flavorant.Preferably, the radiation sterilization is the sterilizing of cobalt -60.
Embodiment 4
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, is made up of the raw material of following weight portion：It is 9 parts of husky ginger, 4 parts of Herba Alii fistulosi, 5 parts of Herba Pelargonii Graveolentiss, 5 parts of Pericarpium Zanthoxyli, old
4 parts of 5 parts of skin, 9 parts of the Rhizoma Anemarrhenae, 5 parts of Herba Taraxaci, 4 parts of Radix Glycyrrhizae, 6 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, 76 parts of Sorghum vulgare Pers., 5 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
The preparation method of flavorant is as follows：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to that to be dried to moisture under conditions of 52 DEG C low
In 12%.
(2) 53min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 43 DEG C, mixed-powder 2 is obtained, then
Mixed-powder 2 is packed with food pack, sterilizing 33min is carried out with radiation sterilization after packaging, taken out after sterilizing, it is quiet
Put and treat that its cooling obtains final product the flavorant.Preferably, the radiation sterilization is the sterilizing of cobalt -60.
Embodiment 5
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, is made up of the raw material of following weight portion：It is 11 parts of husky ginger, 6 parts of Herba Alii fistulosi, 7 parts of Herba Pelargonii Graveolentiss, 7 parts of Pericarpium Zanthoxyli, old
6 parts of 7 parts of skin, 11 parts of the Rhizoma Anemarrhenae, 7 parts of Herba Taraxaci, 6 parts of Radix Glycyrrhizae, 9 parts of Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, 79 parts of Sorghum vulgare Pers., 7 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
The preparation method of flavorant is as follows：
(1) by weight, husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. are first taken
7th, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi
Powder, Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and
Herba balanophorae japonicae powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying refers to that to be dried to moisture under conditions of 57 DEG C low
In 12%.
(2) 58min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 48 DEG C, mixed-powder 2 is obtained, then
Mixed-powder 2 is packed with food pack, sterilizing 38min is carried out with radiation sterilization after packaging, taken out after sterilizing, it is quiet
Put and treat that its cooling obtains final product the flavorant.Preferably, the radiation sterilization is the sterilizing of cobalt -60.
Embodiment 6
The flavorant that the present invention is provided is prepared by formula as below and method：
A kind of flavorant, does not contain Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis and Herba balanophorae japonicae, remaining and the phase of embodiment 2 in its raw material
Together.
Compliance test result
In order to further illustrate the application value of bottom material of chafing dish of the present invention, by above-mentioned formula and step finished product is made
Afterwards, choose volunteer to investigate.
Edible object：The different commercially available flavorant of flavorant finished product made by embodiment 1-6 and 2 kinds.
Eating method：Add when daily breakfast, lunch and dinner are cooked, the addition often eaten is 5g, it is continuous edible one month.
Target of investication and study：160 personal accomplishment target of investication and studys, the number that each area is selected are selected from 5 different areas
It is identical, and men and women's number is identical, wherein participating in the age of investigation volunteer between 20-35,160 volunteers is divided at random
For 8 groups, per group of 20 people, every group of M-F is 1:1, each group continuously eats a month corresponding flavorant, it is desirable to will
Hope person is evaluated flavorant after edible one month.
Evaluation criterion：Evaluated as evaluation point with the taste of flavorant, be divided into the Three Estates such as A etc., B etc. and C, it is non-
Often good is chosen as A etc., and general is chosen as B etc., and very poor is chosen as C etc., each grade proportion is counted respectively and is remembered in table；
Above condition of a fire condition, botheration sense are evaluated for evaluation point, are divided into the Three Estates such as A etc., B etc. and C, effect be significantly chosen as A etc.,
Effect it is general be chosen as B etc., it is ineffective to be chosen as C etc., each grade proportion is counted respectively and is remembered in table.Investigation knot
It is really as shown in the table：
In upper table, the flavorant of embodiment 1-5 is inventive article, and embodiment 6 is comparative example product, matched group 1-
2 flavorant is respectively 2 kinds of different commercially available flavorants.
The data of embodiment 6 are contrasted respectively with the data of embodiment 2 and 2 matched groups, it can be verified that Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, height
The addition of fine strain of millet seven, Herba Cynanchi Thesioidis and Herba balanophorae japonicae is optimized can the taste of flavorant, health-care effect, and botheration sense is also substantially delayed
Solution, shows that Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis and Herba balanophorae japonicae and the Rhizoma Anemarrhenae, Herba Taraxaci, husky ginger, Pericarpium Citri Reticulatae etc. are commonly used for the day of flavorant
Right plant compatibility, really can resolving heat and reducing pathogenic fire, the botheration sense of elimination long-term consumption generation.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of flavorant, it is characterised in that the flavorant is made up of the raw material of following weight portion：Husky ginger 8-12 part,
Herba Alii fistulosi 3-7 parts, Herba Pelargonii Graveolentiss 4-8 parts, Pericarpium Zanthoxyli 4-8 parts, Pericarpium Citri Reticulatae 4-8 parts, Rhizoma Anemarrhenae 8-12 parts, Herba Taraxaci 4-8 parts, Radix Glycyrrhizae 3-7 parts, bamboo volume
Heart 5-10 parts, the 5-10 parts of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis 4-8 parts and Herba balanophorae japonicae 3-7 parts.
2. a kind of flavorant according to claim 1, it is characterised in that the flavorant by following weight portion original
Material is made：Husky ginger 9-11 part, Herba Alii fistulosi 4-6 parts, Herba Pelargonii Graveolentiss 5-7 parts, Pericarpium Zanthoxyli 5-7 parts, Pericarpium Citri Reticulatae 5-7 parts, Rhizoma Anemarrhenae 9-11 parts, Herba Taraxaci 5-7
Part, Radix Glycyrrhizae 4-6 parts, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle 6-9 parts, the 6-9 parts of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis 5-7 parts and Herba balanophorae japonicae 4-6 parts.
3. a kind of flavorant according to claim 1, it is characterised in that the flavorant by following weight portion original
Material is made：10 parts of husky ginger, 5 parts of Herba Alii fistulosi, 6 parts of Herba Pelargonii Graveolentiss, 6 parts of Pericarpium Zanthoxyli, 6 parts of Pericarpium Citri Reticulatae, 10 parts of the Rhizoma Anemarrhenae, 6 parts of Herba Taraxaci, 5 parts of Radix Glycyrrhizae, bamboo
5 parts of 8 parts of the heart of volume, 78 parts of Sorghum vulgare Pers., 6 parts of Herba Cynanchi Thesioidis and Herba balanophorae japonicae.
4. a kind of method of the flavorant prepared described in claim 1, it is characterised in that comprise the following steps：
(1) by weight, first take husky ginger, Herba Alii fistulosi, Herba Pelargonii Graveolentiss, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, the Rhizoma Anemarrhenae, Herba Taraxaci, Radix Glycyrrhizae, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle, Sorghum vulgare Pers. seven,
Herba Cynanchi Thesioidis and Herba balanophorae japonicae, then respectively respectively clean above raw material, are then respectively dried and crush, respectively galangal powder, Herba Alii fistulosi powder,
Herba Pelargonii Graveolentiss powder, Zanthoxyli Bungeani powder, tangerine peel powder, Rhizoma Anemarrhenae powder, Herba Taraxaci powder, Radix Glycyrrhizae powder, Phyllostachys nigra (Lodd.) Munrovar.henonis(Mitf.) Stapfex Rendle powder, the powder of Sorghum vulgare Pers. seven, Herba Cynanchi Thesioidis powder and Pueraria lobota
Gill fungus powder, by above-mentioned powder mix homogeneously, obtains mixed-powder 1；The drying to refer to that be dried under conditions of 50-60 DEG C moisture low
In 12%.
(2) 50-60min is toasted under conditions of step (1) gained mixed-powder 1 being placed in into 40-50 DEG C, mixed-powder 2 is obtained, so
Mixed-powder 2 is packed with food pack afterwards, sterilizing 30-40min is carried out with radiation sterilization after packaging, taken after sterilizing
Go out, standing treats that its cooling obtains final product the flavorant.
5. a kind of method for preparing flavorant according to claim 4, it is characterised in that：The granularity of the crushing is
60-80 mesh.
6. a kind of method for preparing flavorant according to claim 4, it is characterised in that：Described food pack,
Its material is that PE winds film；The amount for often wrapping contained flavorant is 200-220g.
7. a kind of method for preparing flavorant according to claim 4, it is characterised in that：The radiation sterilization is
Cobalt -60 sterilizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611079803.6A CN106579280A (en) | 2016-11-30 | 2016-11-30 | Edible spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611079803.6A CN106579280A (en) | 2016-11-30 | 2016-11-30 | Edible spice |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611079803.6A Pending CN106579280A (en) | 2016-11-30 | 2016-11-30 | Edible spice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927699A (en) * | 2017-10-16 | 2018-04-20 | 高州市名洋化工有限公司 | A kind of clearing damp invigorating the spleen flavorant and preparation method thereof |
| CN110037278A (en) * | 2019-04-19 | 2019-07-23 | 陈威龙 | Edible formula of one kind and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341384A (en) * | 2001-10-08 | 2002-03-27 | 黄国平 | Pure natural biological flavouring material |
| CN101473927A (en) * | 2009-01-20 | 2009-07-08 | 吴永田 | Natural spice flavoring |
-
2016
- 2016-11-30 CN CN201611079803.6A patent/CN106579280A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341384A (en) * | 2001-10-08 | 2002-03-27 | 黄国平 | Pure natural biological flavouring material |
| CN101473927A (en) * | 2009-01-20 | 2009-07-08 | 吴永田 | Natural spice flavoring |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927699A (en) * | 2017-10-16 | 2018-04-20 | 高州市名洋化工有限公司 | A kind of clearing damp invigorating the spleen flavorant and preparation method thereof |
| CN110037278A (en) * | 2019-04-19 | 2019-07-23 | 陈威龙 | Edible formula of one kind and preparation method thereof |
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