CN106889533B - Natural green salty olive capable of moistening throat and dispelling effects of alcohol - Google Patents
Natural green salty olive capable of moistening throat and dispelling effects of alcohol Download PDFInfo
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- CN106889533B CN106889533B CN201710034427.7A CN201710034427A CN106889533B CN 106889533 B CN106889533 B CN 106889533B CN 201710034427 A CN201710034427 A CN 201710034427A CN 106889533 B CN106889533 B CN 106889533B
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/32—Burseraceae (Frankincense family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7016—Disaccharides, e.g. lactose, lactulose
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides natural green salty olives for moistening throat and relieving alcoholism, which comprise the following raw materials in parts by weight: 1200-1600 parts of olive, 100-300 parts of rock candy, 30-60 parts of dried orange peel, 10-30 parts of boat-fruited sterculia seed, 10-30 parts of fingered citron, 5-20 parts of exocarpium citri rubrum, 500-1000 parts of salt and 800-1400 parts of water. The salty olive has scientific formula, pure flavor, natural harmlessness, simple production process, low cost, and good effect of moistening throat and relieving hangover.
Description
Technical Field
The invention relates to a salty olive, and in particular relates to a natural green salty olive capable of moistening throat and dispelling effects of alcohol.
Background
Pharyngitis is an inflammation of the mucous membrane, submucosa and lymphoid tissue of the pharynx. The disease is mostly seen in adults, is chronic and difficult to cure, and is mostly caused by factors such as bad living habits such as smoking and drinking, infection of tissues adjacent to throats, trouble of occupational diseases, unsuitable living environment and the like. In recent years, with the deterioration of living environment and the increase of working and living pressure of people, the incidence rate of the disease is gradually increased, and patients mainly show clinical symptoms such as dry and itching pharyngeal cavity, irritable cough and the like. At present, western medicine treatment mainly adopts antibiotics, so that a human body can generate the side effect of drug resistance, the traditional Chinese medicines need to be decocted, and the preparation and the taking process are inconvenient.
In addition, wine culture is long-running in China, and drinking exists in the aspects of life such as relatives and friends gathering, business round and the like. However, drinking alcohol, especially excessive drinking alcohol, brings harm to human health, especially damages to liver, which is a main metabolic organ of alcohol, causes cirrhosis of liver, and seriously affects physical and psychological health and life of people. The traditional sobering-up method mainly takes medicines, and achieves the sobering-up effect by adding different hormones, but the medicines can generate side effects on the body after being drunk for a long time.
Olive also called Chinese olive, kokum fruit, and jian fruit is a hard meat fruit which can be eaten fresh or processed, is a famous subtropical fruit and is widely planted in Fujian, Guangdong, Guangxi, Taiwan, Sichuan, Zhejiang provinces and the like. The olive is rich in protein, fat, vitamins, carbohydrates, dietary fibers, polyphenol and total flavonoids, is listed in the list of food and medicines in the first batch of Ministry of health, and has good related functions of relieving sore throat, moistening throat, dispelling the effects of alcohol and protecting liver. Therefore, the developed food which is prepared from natural raw materials such as olive and has the functions of moistening throat, dispelling the effects of alcohol and protecting health meets the market consumption demand.
The invention with publication number CN102511622A discloses a salty-sweet olive preserve and a processing method thereof, which are processed by the procedures of fresh olive grading, selection, peeling, salting, grading, selection, rinsing, salting, baking, selection, packaging and warehousing, wherein liquorice, potassium sorbate, sodium benzoate, sodium isoascorbate, salt, citric acid, malic acid, sodium citrate, ginger powder, ethyl maltol and β -carotene are added in the salting process, the invention with publication number CN105661417A discloses an olive pulp and a salting method thereof, and the invention comprises the procedures of raw material treatment, pulp treatment, screening, pulp mixing and sealed salting, and salt, pepper, garlic heads and alpinia japonica are added in the salting process.
The formula for pickling the olive in the two patents aims to prepare the finished product of olive preserves or pulp with color, shape and flavor, and the finished product prepared by using the formula is low in efficacy because natural traditional Chinese medicine raw materials with traditional effects of moistening throat and dispelling effects of alcohol, such as crystal sugar, dried orange peel, boat-fruited sterculia seed, fingered citron, orange red and the like are not added in a compatible manner.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a natural green salty olive capable of moistening the throat and relieving alcoholism, wherein the salty olive is scientifically added with natural traditional Chinese medicine raw materials with traditional relevant effects of moistening the throat and relieving alcoholism, such as crystal sugar, dried orange peel, boat-fruited sterculia seed, finger citron, orange red and the like in a matching manner in the pickling process, and the prepared salty olive has good effect of moistening the throat and relieving alcoholism.
In order to realize the purpose, the technical scheme is as follows: the natural green salty olive capable of moistening throat and alleviating hangover is characterized by comprising the following components in parts by weight: 1200-1600 parts of olive, 100-300 parts of rock candy, 30-60 parts of dried orange peel, 10-30 parts of boat-fruited sterculia seed, 10-30 parts of fingered citron, 5-20 parts of exocarpium citri rubrum, 400-1000 parts of salt and 800-1400 parts of water.
The olive is named as Chinese olive, white olive, sweet olive and Chinese olive, and the fruit of the olive can be eaten fresh when the fruit is green; it is also called a jiangu, because it is characterized by astringent taste when it is eaten at first, sweet and delicious after it is chewed for a long time, and endless aftertaste, which is liked to a keen sensu, but it is contrary to the ears and beneficial to human beings. The fructus Canarii albi is rich in protein, fat, vitamin C, carbohydrate, dietary fiber, carotene, retinol, and vitamin B1Vitamin B2Nutrient components such as nicotinic acid and the like, and trace elements such as calcium, boron, iron, chromium, manganese, nickel, aluminum and the like. The compendium of materia Medica records: the olive fruits are eaten raw, boiled and drunk and are disinfected of alcohol; chewing the throat to treat fish sticking; the medicated bag can be used for relieving toxicity, stimulating appetite, descending qi, relieving diarrhea, promoting the production of body fluid, relieving polydipsia, and treating sore throat. The record of the pharmacopoeia: olive has effects of clearing away heat and toxic materials, relieving sore throat, and promoting fluid production, and can be used for treating swelling and pain of throat, cough, polydipsia, fish and crab poisoning, etc. The phenolic compounds in the olive are main active ingredients with pharmacological effects of alleviating hangover and protecting liver, resisting bacteria and inflammation, resisting virus, detoxifying and the like.
The crystal sugar is glucose containing crystal water. The compendium of materia Medica records: the sugarcane juice is taken out and decocted in a camphorwood groove. The clear one is the steamed soup, the one coagulated with sand is the granulated sugar, and the one formed by the lacquer urn is the stone honey, the sugar frost and the crystal sugar if the stone frost is like ice. The crystal sugar can tonify middle-jiao and Qi, harmonize stomach and moisten lung, relieve cough and reduce sputum, and is a good medicine for moistening throat and treating cough.
Pericarpium Citri Tangerinae, is dried mature pericarp of fructus Citri Tangerinae, is distinguished by noble age (Chengning Ji's medicine spectra), yellow pericarpium Citri Tangerinae (JIFENGPUJI's prescription), and red peel (Tang Ye Ben Cao), and is derived from mature pericarp of Citrus reticulata and its cultivar of Rutaceae. The book of Shen nong Ben Cao Jing (Shen nong's herbal) has a main expression: tangerine peel, pericarpium Citri Reticulatae is pungent and warm in flavor. Mainly induce the addiction to heat in the chest, reverse qi, induce diuresis. Take for a long time to remove the odor, lower qi and activate the spirit. "compendium of materia Medica" says: for all kinds of diseases, it always takes the actions of regulating qi and drying dampness. In the golden yuan stage, the tangerine peel is proposed for the first time to relieve the alcoholism in the decoction herbal. Modern pharmacological research shows that the dried orange peel extract has a protective effect on alcoholic liver. The pericarpium Citri Tangerinae contains volatile oil, which contains d-limonene, citral, nobiletin, hesperidin, inositol, vitamins, etc. The pericarpium Citri Tangerinae volatile oil has antioxidant, antibacterial, expectorant, antiasthmatic, digestive juice secretion promoting, intestinal qi accumulation eliminating, coronary artery dilating, and gallbladder promoting effects. Also contains nobiletin, hesperetin, and hesperidin flavone, and has pharmacological activities of resisting inflammation and virus. The pericarpium Citri Tangerinae also contains alkaloid, polysaccharide, etc.
The history of the use of boat-fruited sterculia seed is recorded in Ben Cao Shi Yi (supplement to materia Medica), which is called Annan Zi. Boat-fruited sterculia seed is mainly produced in Yunnan, Guangxi and Hainan provinces and the like in China, has sweet taste and cool property, enters lung and large intestine channels, and has the functions of clearing heat, moistening lung, relieving sore throat and detoxifying; it can be used for treating dry cough without phlegm, laryngalgia, hoarseness, conjunctival congestion, toothache, hemorrhoid, fistula, etc. The seed coat contains galactose, pentose, and active ingredients including semen Sterculiae Lychnophorae (Pinna Margaritifera L.) and microelements such as calcium and magnesium, endosperm contains tragacanth mucilage, and kernel contains fat substances. Modern researches show that polysaccharides in boat-fruited sterculia seed are functional components of the boat-fruited sterculia seed, and have the functions of resisting inflammation, treating bacillary dysentery and inhibiting the formation of calcium oxalate crystals. The high-viscosity and high-molecular-weight boat-fruited sterculia seed gum has good thickening and emulsifying effects, and has wide application prospect in the field of food processing.
Fructus Citri Sarcodactylis, also known as fructus Citri Sarcodactylis, is a variant of fructus Citri Sarcodactylis, and is the dried fruit of fructus Citri Sarcodactylis of Citrus of Rutaceae. The native product of India is mainly distributed in Sichuan, Guangdong, Zhejiang, Fujian and Yunnan provinces in China. The fingered citron has unique and attractive flavor, abundant nutrient substances and various biological functional characteristics, contains more than 20 medicinal components such as limonin, diosmin hesperitol, coumarin, flavone and the like, and has the effects of relieving cough, reducing phlegm, relieving asthma and the like. In the food and drink spectra of living with rest, it is said that it has the actions of activating stomach, eliminating phlegm, removing nausea, promoting health, promoting digestion and relieving pain, so it is known that finger citron also has the actions of relieving alcoholism and preventing drunkenness.
The exocarpium Citri rubrum is also called "exocarpium Citri rubrum", and is used for treating cough due to wind-cold evil, excessive phlegm, adverse qi, excessive accumulation of heat, etc. Citrus reticulata is mainly produced in Guangdong Huazhou region and Guangxi Luchuan, etc., especially the best quality of Huazhou product, which is one of the genuine herbs in Guangdong province. The exocarpium Citri rubrum mainly contains volatile oil, flavonoids and polysaccharides. The record of the pharmacopoeia: the record of pummelo peel in the book 'Ben Cao gang mu Shi Yi' is … … sobering and relieving epigastric … …, which proves that the pummelo peel has the function of relieving alcoholism.
Preferably, the salty olives comprise the following raw materials in parts by weight: 1200-1400 parts of olive, 200-300 parts of rock candy, 30-50 parts of dried orange peel, 15-30 parts of boat-fruited sterculia seed, 15-30 parts of fingered citron, 10-15 parts of exocarpium citri rubrum, 500-600 parts of salt and 800-1000 parts of water.
Preferably, the salty olives comprise the following raw materials in parts by weight: 1400 parts of olive, 300 parts of rock candy, 30 parts of dried orange peel, 15 parts of boat-fruited sterculia seed, 15 parts of fingered citron, 10 parts of exocarpium citri rubrum, 600 parts of salt and 1000 parts of water.
Preferably, the raw materials of the salty olives also comprise cutinase, and the dosage of the cutinase is 0.1-0.5 per mill of the weight of the olives.
The invention provides a preparation method of the natural green salty olive capable of moistening the throat and relieving alcoholism, which comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits;
(2) peeling olives: pouring 1200-1600 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.1-0.5 per mill of the weight of the olive, adding 50-200 parts by weight of salt, and peeling for 5-30 min; after peeling, washing with water;
(3) preparing traditional Chinese medicine materials: putting 100-300 parts by weight of rock candy, 30-60 parts by weight of dried orange peel, 10-30 parts by weight of boat-fruited sterculia seed, 10-30 parts by weight of fingered citron and 5-20 parts by weight of exocarpium citri rubrum into a mixer to mix for 10-25 min to form a traditional Chinese medicine ingredient;
(4) salting: adding the peeled olive obtained in the step (2) and the Chinese medicinal ingredients obtained in the step (3) into a clean pickling tank, scattering 300-600 parts by weight of salt according to a layer fruit layer pickling method, and adding 800-1400 parts by weight of water after all the olives enter the pickling tank;
(5) brine circulation and salinity monitoring
Performing cyclic mixing on the salt water by using a pump every day 10-35 days before salting, detecting the salinity of the salt water after cyclic mixing, supplementing 50-200 parts by weight of salt in due time, and keeping the salinity qualified;
(6) covered filter screen
After the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, the nylon filter screen is uniformly covered with the bamboo weaving, and pickling is continued for 20-55 days;
(7) removing oil dirt
After the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process;
(8) airing clothes
And (4) after the step (7) is finished, taking out the olive for airing, airing for 7-15 days each time, stopping airing after 7-15 days, covering and placing for 1-7 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 7-15 days, and repeatedly airing for 4 times in such a way, so that the water content of the olive reaches below 10% -50%, thereby obtaining the salty olive.
The invention provides application of the salty olives in preparation of throat-moistening foods, health-care products or medicines.
The invention provides application of the salty olive in preparation of anti-alcoholism food, health-care products or medicines.
The invention provides application of the salty olive in preparing a medicine for treating liver function damage caused by alcohol.
The invention has the beneficial effects that: the invention provides natural green salty olives for moistening the throat and relieving alcoholism, which have the advantages of scientific formula, pure flavor, naturalness, harmlessness, simple production process, low cost and good function of moistening the throat and relieving alcoholism.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
The embodiment of the natural green salty olive capable of moistening throat and dispelling effects of alcohol comprises the following raw materials in parts by weight:
1200 parts of olive, 200 parts of rock candy, 50 parts of dried orange peel, 30 parts of boat-fruited sterculia seed, 30 parts of fingered citron, 15 parts of orange, 500 parts of salt and 800 parts of water.
The preparation method of the natural green salty olive capable of moistening throat and alleviating hangover comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits.
(2) Peeling olives: pouring 1200 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.1 per mill of the weight of the olive, adding 50 parts by weight of salt, and peeling for 5 min; after peeling, the skin was rinsed clean with water.
(3) Preparing traditional Chinese medicine materials: putting 200 parts by weight of rock candy, 50 parts by weight of dried orange peel, 30 parts by weight of boat-fruited sterculia seed, 30 parts by weight of fingered citron and 15 parts by weight of orange into a mixer to mix for 10min to form the traditional Chinese medicine ingredient.
(4) Salting: adding the peeled olive obtained in the step (2) and the Chinese medicinal ingredients obtained in the step (3) into a clean pickling pool, scattering 400 parts by weight of salt according to a method for pickling the layers of the fruits, and adding 800 parts by weight of water after all the olives enter the pickling pool.
(5) Brine circulation and salinity monitoring
And (4) circularly and uniformly mixing the salt water by using a pump every day for 20 days before the salt pickling in the step (4), detecting the salinity of the salt water after circularly and uniformly mixing, and supplementing 50 parts by weight of salt in due time to keep the salinity qualified.
(6) Covered filter screen
And (5) after the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, the nylon filter screen is uniformly covered with the bamboo weaving, and pickling is continued for 20 days.
(7) Removing oil dirt
And (5) after the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(8) Airing clothes
And (4) after the step (7) is finished, taking out the olives for airing, airing for 7 days each time, stopping airing after 7 days, covering and placing for 3 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 7 days, and repeatedly airing for 4 times in such a way to enable the water content to reach below 30%.
(9) Sorting, packaging and warehousing
And (4) sorting and grading the olives obtained in the step (8), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 2
The embodiment of the natural green salty olive capable of moistening throat and dispelling effects of alcohol comprises the following raw materials in parts by weight:
1300 parts of olive, 250 parts of rock candy, 60 parts of dried orange peel, 10 parts of boat-fruited sterculia seed, 20 parts of fingered citron, 20 parts of orange, 800 parts of salt and 1200 parts of water.
The preparation method of the natural green salty olive capable of moistening throat and alleviating hangover comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits.
(2) Peeling olives: pouring 1300 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.2 per mill of the weight of the olive, adding 100 parts by weight of salt, and peeling for 10 min; after peeling, the skin was rinsed clean with water.
(3) Preparing traditional Chinese medicine materials: putting 250 parts by weight of rock candy, 60 parts by weight of dried orange peel, 10 parts by weight of boat-fruited sterculia seed, 20 parts by weight of fingered citron and 20 parts by weight of orange into a mixer to mix for 20min to form the traditional Chinese medicine ingredient.
(4) Salting: adding the peeled olive obtained in the step (2) and the Chinese herbal medicine ingredients obtained in the step (3) into a clean pickling pool, scattering 500 parts by weight of salt according to a method for pickling the layers of the fruits, and adding 1200 parts by weight of water after all the olives enter the pickling pool.
(5) Brine circulation and salinity monitoring
And (4) circularly and uniformly mixing the salt water by using a pump every day 10 days before the salt pickling in the step (4), detecting the salinity of the salt water after circularly and uniformly mixing, and timely supplementing 100 parts by weight of salt to keep the salinity qualified.
(6) Covered filter screen
And (5) after the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, the nylon filter screen is uniformly covered with the bamboo weaving, and pickling is continued for 30 days.
(7) Removing oil dirt
And (5) after the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(8) Airing clothes
And (4) after the step (7) is finished, taking out the olives for airing, airing for 5 days each time, stopping airing after 5 days, covering and placing for 1 day by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 5 days, and repeatedly airing for 4 times in such a way to enable the water content to reach below 50%.
(9) Sorting, packaging and warehousing
And (4) sorting and grading the olives obtained in the step (8), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 3
The embodiment of the natural green salty olive capable of moistening throat and dispelling effects of alcohol comprises the following raw materials in parts by weight:
1400 parts of olive, 300 parts of rock candy, 30 parts of dried orange peel, 15 parts of boat-fruited sterculia seed, 15 parts of fingered citron, 10 parts of exocarpium citri rubrum, 600 parts of salt and 1000 parts of water.
The preparation method of the natural green salty olive capable of moistening throat and alleviating hangover comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits.
(2) Peeling olives: pouring 1400 parts of the olive in the step (1) into a peeling machine, adding cutinase which is 0.3 per mill of the weight of the olive, adding 150 parts of salt by weight, and peeling for 15 min; after peeling, the skin was rinsed clean with water.
(3) Preparing traditional Chinese medicine materials: putting 300 parts by weight of rock candy, 30 parts by weight of dried orange peel, 15 parts by weight of boat-fruited sterculia seed, 15 parts by weight of fingered citron and 10 parts by weight of orange into a mixer to mix for 30min to form the traditional Chinese medicine ingredient.
4) Salting: adding the peeled olive obtained in the step (2) and the Chinese herbal medicine ingredients obtained in the step (3) into a clean pickling pool, scattering 300 parts by weight of salt according to a method for pickling the layers of the fruits, and adding 1000 parts by weight of water after all the olives enter the pickling pool.
(5) Brine circulation and salinity monitoring
And (4) circularly and uniformly mixing the salt water by using a pump every day 30 days before the salt pickling in the step (4), detecting the salinity of the salt water after circularly and uniformly mixing, and supplementing 150 parts by weight of salt in time to keep the salinity qualified.
(6) Covered filter screen
And (5) after the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, the nylon filter screen is uniformly covered with the bamboo weaving, and pickling is continued for 40 days.
(7) Removing oil dirt
And (5) after the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(8) Airing clothes
And (4) after the step (7) is finished, taking out the olives for airing, airing for 10 days each time, stopping airing after 10 days, covering and placing for 5 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 10 days, and repeatedly airing for 4 times in such a way to enable the water content to reach below 15%.
(9) Sorting, packaging and warehousing
And (4) sorting and grading the olives obtained in the step (8), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 4
The embodiment of the natural green salty olive capable of moistening throat and dispelling effects of alcohol comprises the following raw materials in parts by weight:
1600 parts of olive, 100 parts of rock candy, 40 parts of dried orange peel, 20 parts of boat-fruited sterculia seed, 10 parts of fingered citron, 5 parts of orange, 1000 parts of salt and 1400 parts of water.
The preparation method of the natural green salty olive capable of moistening throat and alleviating hangover comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits.
(2) Peeling olives: pouring 1600 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.5 per mill of the weight of the olive, adding 200 parts by weight of salt, and peeling for 30 min; after peeling, the skin was rinsed clean with water.
(3) Preparing traditional Chinese medicine materials: putting 100 parts by weight of rock candy, 40 parts by weight of dried orange peel, 20 parts by weight of boat-fruited sterculia seed, 10 parts by weight of fingered citron and 5 parts by weight of orange into a mixer to mix for 25min to form the traditional Chinese medicine ingredient.
(4) Salting: adding the peeled olive obtained in the step (2) and the Chinese herbal medicine ingredients obtained in the step (3) into a clean pickling pool, scattering 600 parts by weight of salt according to a method for pickling the layers of the fruits, and adding 1400 parts by weight of water after all the olives enter the pickling pool.
(5) Brine circulation and salinity monitoring
And (4) circularly and uniformly mixing the salt water by using a pump every day for 35 days before the salt pickling in the step (4), detecting the salinity of the salt water after circularly and uniformly mixing, and timely supplementing 200 parts by weight of salt to keep the salinity qualified.
(6) Covered filter screen
And (5) after the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, and the nylon filter screen is uniformly covered with the bamboo weaving. Curing is continued for 55 days.
(7) Removing oil dirt
And (5) after the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process.
(8) Airing clothes
And (4) after the step (7) is finished, taking out the olives for airing, airing for 15 days each time, stopping airing after 15 days, covering and placing for 7 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 15 days, and repeatedly airing for 4 times in such a way to enable the water content to reach below 10%.
(9) Sorting, packaging and warehousing
And (4) sorting and grading the olives obtained in the step (8), removing rotten and deformed olives with poor shapes, packaging, warehousing, and storing in a cool, dry and ventilated place.
Example 5: example of throat-moistening Effect
1. Case selection:
selecting 300 chronic pharyngitis groups, wherein the main symptoms comprise dry itching, swelling and pain, hoarseness, dry cough and foreign body sensation; the signs include pharyngeal mucosa edema, pharyngeal posterior wall lymphoid follicle hyperplasia and secretion attachment, and the age is 18-65. The test results are evenly distributed into 6 groups according to factors of sex and age of the testee, and each group contains 50 cases.
2. Method of treatment
Negative control group: no food or medicine with throat moistening effect is taken, and observation is carried out for 30 days;
positive control group: slow-tightening taking medicine containing olive
Compound green olive sore throat relieving buccal tablets [ manufacturers: guilong pharmaceutical industry (Anhui) Co., Ltd, approved article number: national Standard space B20050002]Orally administered, each tablet is 0.5 g, 20 tablets a day, and the administration lasts for 30 days;
test 1 group: eating the salty olive prepared in example 1 100g per day for 30 days;
test 2 groups: eating the salty olive prepared in example 2 100g per day for 30 days;
run 3 groups: eating the salty olive prepared in example 3 100g per day for 30 days;
run 4 groups: the salty olives produced in example 4 were eaten 100g a day for 30 days.
Evaluation criteria:
(1) observation of symptoms
5 symptom items were observed: dry itching, swelling and pain, hoarseness, dry cough and foreign body sensation, calculating integral according to the severity of symptoms (1 grade, 2 grade, 3 grade and 3 grade), and counting the change of the integral.
(2) Observation of physical signs
Observe 3 characteristic items: pharyngeal mucosa edema, pharyngeal posterior wall lymph follicular hyperplasia and secretion condition are graded according to mild degree, moderate degree and severe degree (i grade, 1 grade, ii grade, 2 grade, iii grade and 3 grades), and the integral is calculated and the integral change is counted.
(3) Determination of therapeutic effect
The effect is shown: after 30 days of the test, the integral of symptom observation results is reduced by 6-15 minutes, and the integral of sign observation results is reduced by 4-9 minutes;
the method has the following advantages: after 30 days of the test, the integral of symptom observation results is reduced by 3-5 minutes, and the integral of sign observation results is reduced by 2-3 minutes;
and (4) invalidation: after 30 days of the test, the integral of symptom observation results is reduced by 0-2 points, and the integral of sign observation results is reduced by 0-1 point.
3. As a result: as shown in table 1:
TABLE 1 evaluation results of control group and test group
Data in the same column are labeled differently and the difference is significant (P < 0.05).
The above experimental results show that chronic pharyngitis is effectively treated in the test population after 30 days of the salty olives prepared in example 1, example 2, example 3 and example 4, compared with the negative control group. The total effective rate of 4 test groups is obviously higher than that of a control group, wherein the total effective rate of the test groups 1, 2 and 3 is lower than that of a positive control group, and the test group 4 and the positive control group have no obvious difference. The raw materials adopted by the throat-moistening capsule are medicinal and edible raw materials, and a tested population does not have uncomfortable symptoms in the experimental process, so that compared with a positive control group medicament, the throat-moistening capsule has no edible amount limitation when being used as a common food, high safety and good throat-moistening effect after being eaten for a long time.
Example 6: test of sobering up effect
1. And (3) selecting a tested person group:
180 subjects (130 males and 50 females) with a history of alcohol intake and alcohol intake, a history of no alcohol allergy, and an age of 22 to 45 were used as subjects. The test pieces were divided into 6 groups of 30 subjects each based on the sex and age of the subjects.
2. Test method
Alcohol drinking test: 6 groups including a control group, a model group, a test 1 group, a test 2 group, a test 3 group and a test 4 group. The control group of subjects did not drink wine, and the other groups of subjects drunk 300mL of red star Erguotou wine with an alcohol content of 56 degrees per person (manufacturer: Beijing red star GmbH). And after drinking, the following test substances were consumed:
control group: food and medicine with related functions of relieving alcoholism are not eaten.
Model group: food and medicine with related functions of relieving alcoholism are not eaten.
Test 1 group: eating 200g of the salted olive produced in example 1;
test 2 groups: eating 200g of the salted olive produced in example 2;
run 3 groups: eating 200g of the salted olive produced in example 3;
run 4 groups: the consumption of 200g of the salted olive prepared in example 4 was observed.
3. Testing the hangover alleviating efficacy:
the effect is shown: after the test object is eaten, symptoms of dizziness, headache, retching and sleepiness and hangover are obviously improved after 2 hours, and the symptoms basically disappear after 4 hours.
The method has the following advantages: the symptoms of dizziness, headache, retching and sleepiness and hangover after eating the test object for 2 hours are improved, and the symptoms are relieved or disappeared after eating the test object for 4 hours.
And (4) invalidation: there was no significant improvement after 4 hours of consumption of the test article.
4. Blood liver function metabolic index detection:
after the test object is eaten for 12 hours, blood is drawn on an empty stomach, and the contents of glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminase (AST), Malondialdehyde (MDA) and superoxide dismutase (SOD) (all kits are purchased from Nanjing institute of bioengineering).
3. As a result:
(1) the anti-hangover efficacy test is shown in table 2:
TABLE 2 evaluation results of control group and test group
Data in the same column are labeled differently and the difference is significant (P < 0.05).
The experimental results show that compared with the model group, the total anti-alcoholism effective rate of 4 experimental groups is obviously improved, and the salty olives prepared in the examples 1, 2, 3 and 4 are proved to have the anti-alcoholism function. Wherein the total effective rate of the test 1 group, the test 2 group and the test 3 group has no significant difference, and the total effective rate of the test 4 group is significantly higher than that of the other 3 groups. The proportion of the effective proportion of the 4 test groups is lower, and the proportion of the effective proportion is higher.
(2) Blood liver function metabolic index tests are shown in table 3:
TABLE 3 blood liver function metabolism index test results
Data in the same column are labeled differently and the difference is significant (P < 0.05).
The ALT and AST contents in the blood serum of the model group are obviously increased and are obviously higher than those of the control group, which indicates that the liver function of the model group is damaged to a certain extent after the tested people of the model group take alcohol, and the ALT and AST are abnormally released in the blood. The serum ALT and AST content of the tested human population in the test 1 group, the test 2 group and the test 3 group is obviously reduced compared with that in the model group, but is still higher than that in the control group; the fact that the ALT and AST contents in the blood serum of the tested population of the 4 groups of the test groups have no significant difference compared with the control group shows that the liver function damage caused by alcohol recovery by taking the olive. However, because the model test period is short (12h), the ALT and AST contents in the blood serum of the tested human population of the first 3 test groups can not be completely recovered to the normal level. The 4 th test group has better effect of recovering the liver function damage caused by alcohol, and the content of the 4 observation indexes of the group is recovered to the normal level. The content of MDA in the blood serum of 4 test groups of tested people is obviously lower than that of a model group, the content of SOD in the blood serum of 1 test group, 2 test group and 3 test groups of tested people is obviously higher than that of the model group but lower than that of a control group, and the SOD content of the 4 test groups is not different from that of the control group, so that the oxidative stress participates in the alcoholic liver injury process, and the hangover alleviating action mechanism of the olive is prompted to be possibly related to the antioxidant action of the olive.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (6)
1. The natural green salty olive capable of moistening throat and alleviating hangover is characterized by comprising the following raw materials in parts by weight: 1200-1600 parts of olive, 100-300 parts of rock candy, 30-60 parts of dried orange peel, 10-30 parts of boat-fruited sterculia seed, 10-30 parts of fingered citron, 5-20 parts of exocarpium citri rubrum, 400-1000 parts of salt and 800-1400 parts of water;
the preparation method of the natural green salty olive capable of moistening throat and alleviating hangover comprises the following steps:
(1) selecting olives: pouring the olives into a clean container, selecting fresh and full olives with yellow color, strong fragrance and normal shape, and removing impurities, rotten fruits, scar fruits and malformed fruits;
(2) peeling olives: pouring 1200-1600 parts by weight of the olive selected in the step (1) into a peeling machine, adding cutinase which is 0.1-0.5 per mill of the weight of the olive, adding 50-200 parts by weight of salt, and peeling for 5-30 min; after peeling, washing with water;
(3) preparing traditional Chinese medicine materials: putting 100-300 parts by weight of rock candy, 30-60 parts by weight of dried orange peel, 10-30 parts by weight of boat-fruited sterculia seed, 10-30 parts by weight of fingered citron and 5-20 parts by weight of exocarpium citri rubrum into a mixer to mix for 10-25 min to form a traditional Chinese medicine ingredient;
(4) salting: adding the peeled olive obtained in the step (2) and the Chinese medicinal ingredients obtained in the step (3) into a clean pickling tank, scattering 300-600 parts by weight of salt according to a layer fruit layer pickling method, and adding 800-1400 parts by weight of water after all the olives enter the pickling tank;
(5) brine circulation and salinity monitoring
Performing cyclic mixing on the salt water by using a pump every day 10-35 days before salting, detecting the salinity of the salt water after cyclic mixing, supplementing 50-200 parts by weight of salt in due time, and keeping the salinity qualified;
(6) covered filter screen
After the step (5) is finished, a nylon filter screen is used, the area of the nylon filter screen is slightly larger than that of the pickling tank, the olive is covered with the nylon filter screen, the nylon filter screen is uniformly covered with the bamboo weaving, and pickling is continued for 20-55 days;
(7) removing oil dirt
After the step (6) is finished, taking out the nylon filter screen and discarding the nylon filter screen so as to remove oil contamination impurities formed in the pickling process;
(8) airing clothes
And (4) after the step (7) is finished, taking out the olive for airing, airing for 7-15 days each time, stopping airing after 7-15 days, covering and placing for 1-7 days by using canvas to enable water to be distributed uniformly naturally, removing the canvas for airing for about 7-15 days, and repeatedly airing for 4 times in such a way, so that the water content of the olive reaches below 10% -50%, thereby obtaining the salty olive.
2. The salty olives according to claim 1, characterized in that they comprise the following raw materials in parts by weight: 1200-1400 parts of olive, 200-300 parts of rock candy, 30-50 parts of dried orange peel, 15-30 parts of boat-fruited sterculia seed, 15-30 parts of fingered citron, 10-15 parts of exocarpium citri rubrum, 500-600 parts of salt and 800-1000 parts of water.
3. The salty olives according to claim 1, characterized in that they comprise the following raw materials in parts by weight: 1400 parts of olive, 300 parts of rock candy, 30 parts of dried orange peel, 15 parts of boat-fruited sterculia seed, 15 parts of fingered citron, 10 parts of exocarpium citri rubrum, 600 parts of salt and 1000 parts of water.
4. Use of the salted olives according to any of claims 1 to 3 for the preparation of a throat-soothing food, health product or pharmaceutical product.
5. Use of the salted olive as claimed in any one of claims 1 to 3 in the manufacture of a food, health product or pharmaceutical product for alleviating hangover.
6. Use of the salted olive as claimed in any one of claims 1 to 3 in the manufacture of a medicament for the treatment of liver function impairment caused by alcohol.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283359A (en) * | 2011-06-28 | 2011-12-21 | 马化俊 | Formula of preparing green olives by using Chinese medicaments and processing method thereof |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN103710327A (en) * | 2013-12-30 | 2014-04-09 | 福州大世界橄榄有限公司 | Compound enzyme preparation for deep processing of olive and preparation method and application thereof |
| CN105851749A (en) * | 2016-04-11 | 2016-08-17 | 广州市东鹏食品饮料有限公司 | Dried orange peel and scaphium scaphigerum beverage capable of promoting production of body fluid, wetting throat and stimulating appetite |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283359A (en) * | 2011-06-28 | 2011-12-21 | 马化俊 | Formula of preparing green olives by using Chinese medicaments and processing method thereof |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN103710327A (en) * | 2013-12-30 | 2014-04-09 | 福州大世界橄榄有限公司 | Compound enzyme preparation for deep processing of olive and preparation method and application thereof |
| CN105851749A (en) * | 2016-04-11 | 2016-08-17 | 广州市东鹏食品饮料有限公司 | Dried orange peel and scaphium scaphigerum beverage capable of promoting production of body fluid, wetting throat and stimulating appetite |
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