CN107252075A - A kind of preparation method of clearing heat and removing internal heat sunflower seed - Google Patents
A kind of preparation method of clearing heat and removing internal heat sunflower seed Download PDFInfo
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- CN107252075A CN107252075A CN201710545976.0A CN201710545976A CN107252075A CN 107252075 A CN107252075 A CN 107252075A CN 201710545976 A CN201710545976 A CN 201710545976A CN 107252075 A CN107252075 A CN 107252075A
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- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 55
- 241000411851 herbal medicine Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 15
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 15
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 9
- 235000021014 blueberries Nutrition 0.000 claims abstract description 9
- 235000015165 citric acid Nutrition 0.000 claims abstract description 9
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 7
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims abstract description 7
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 7
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 5
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 16
- 230000007480 spreading Effects 0.000 claims description 16
- 238000003892 spreading Methods 0.000 claims description 16
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- 241000205585 Aquilegia canadensis Species 0.000 claims description 11
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- 235000003130 Arctium lappa Nutrition 0.000 claims description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 11
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 11
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- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 11
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 11
- 235000011201 Ginkgo Nutrition 0.000 claims description 11
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 11
- 244000194101 Ginkgo biloba Species 0.000 claims description 11
- 241000521581 Millettia Species 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 244000269722 Thea sinensis Species 0.000 claims description 11
- 235000009569 green tea Nutrition 0.000 claims description 11
- 239000001771 mentha piperita Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000001405 Artemisia annua Nutrition 0.000 claims description 10
- 240000000011 Artemisia annua Species 0.000 claims description 10
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 6
- 241000353135 Psenopsis anomala Species 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000002600 sunflower oil Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007890 Leonurus cardiaca Species 0.000 claims 2
- 240000006891 Artemisia vulgaris Species 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- -1 malt Oligosaccharide Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 230000036449 good health Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000004936 stimulating effect Effects 0.000 abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 2
- 229960002675 xylitol Drugs 0.000 abstract description 2
- 239000000811 xylitol Substances 0.000 abstract description 2
- 241000207925 Leonurus Species 0.000 description 8
- 235000008078 Arctium minus Nutrition 0.000 description 5
- 235000019483 Peanut oil Nutrition 0.000 description 4
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 4
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 4
- 239000000312 peanut oil Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000059675 Lindernia crustacea Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- RFXSFVVPCLGHAU-UHFFFAOYSA-N benzene;phenol Chemical compound C1=CC=CC=C1.OC1=CC=CC=C1.OC1=CC=CC=C1 RFXSFVVPCLGHAU-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical group OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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 discloses a kind of preparation method of clearing heat and removing internal heat sunflower seed, prepared according to following technique：S1, weigh Chinese herbal medicine；S2, by the Chinese herbal medicine decocting four times in S1, merge the filtrate after decocting for four times and obtain material A；S3, addition sunflower seed, xylitol, isomalto-oligosaccharide in material A, then cook, drain away the water, obtain material B；S4, material B and blueberry flavor, citric acid, vegetable oil, tert-butylhydroquinone, material A be sufficiently mixed, then once toasted, then add Mint Essence, anthocyanidin, material A, carry out secondary baking after being sufficiently mixed, obtain mint flavored sunflower seed.The present invention proposes a kind of preparation method of clearing heat and removing internal heat sunflower seed, and tasty fast and tasty uniform, obtained sunflower seed is crispy and delicious, can effectively improve oral peculiar smell, not dirty hand, the effects such as with clearing heat and removing internal heat, spleen benefiting and stimulating the appetite, is of high nutritive value, good health care effect.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of clearing heat and removing internal heat sunflower seed.
Background technology
Sunflower seed is loved by people and nutritive value very high leisure food as a kind of, contains abundant unsaturated lipid
Fat acid, good protein and the nutrient such as potassium, calcium, magnesium, selenium and vitamin E, vitamin B1, are of high nutritive value, health-care effect
It is good；Sunflower seed on the market is broadly divided into two kinds by preparation method classification, and one kind is frying, and one kind is to cook；During frying
Generally flavoring is placed in pot, then melon seeds carry out frying together with condiment, the sunflower seed crust residual that this method is obtained
Thing is more, dirty hand, taste weight, and shelled melon seed taste is light, eats many easily excessive internal heats；Although and commonly cook the not dirty hand of sunflower seed, deposit
It is slow in tasty speed, it is tasty uneven.Therefore, develop one kind and be difficult excessive internal heat, good health care effect, tasty fast and tasty uniform certain herbaceous plants with big flowers
Melon seeds are current urgent problems.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of preparation method of clearing heat and removing internal heat sunflower seed,
Tasty fast and tasty uniform, obtained sunflower seed is crispy and delicious, can effectively improve oral peculiar smell, not dirty hand, with clearing heat and removing internal heat,
The effects such as spleen benefiting and stimulating the appetite, it is of high nutritive value, good health care effect, with good economic benefit.
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：20-30 parts of dried peppermint leaf, 15-20 parts of honeysuckle, 10-15 parts of chrysanthemum, fourth
Fragrant 5-10 parts, 2-5 parts of great burdock achene, 4-8 parts of sweet wormwood, 2-5 parts of green tea, 4-8 parts of ginkgo leaf, 6-10 parts of reticulate millettia, motherwort 4-8
Part, 2-6 parts of cassia seed, 3-6 parts of hawthorn, 4-7 parts of lotus root starch；
S2, by the Chinese herbal medicine decocting four times in S1, merge the filtrate after decocting for four times and obtain material A；
S3, weigh 200-260 parts of material As by weight, add 150-180 parts of sunflower seeds, 5-8 parts of xylitols, 3-6 parts it is different
Malto-oligosaccharide, is then cooked, and is drained away the water, and spreading for cooling obtains material B to room temperature；
S4, by B and 0.1-0.2 parts of blueberry flavors of 100-120 parts of materials, 0.5-1 parts of citric acids, 5-8 parts of vegetable oil,
0.01-0.02 parts of tert-butylhydroquinones, 2-4 parts of material As are sufficiently mixed, and are then once toasted, then add 0.3-0.5
Part Mint Essence, 1-2 parts of anthocyanidin, 4-6 parts of material As, carry out secondary baking, peppermint are obtained after spreading for cooling to room temperature after being sufficiently mixed
Taste sunflower seed.
In specific embodiment, the parts by weight of dried peppermint leaf can also for 21,23,25,26,28 parts, the parts by weight of honeysuckle are also
Can for 16,17,17.5,18,19 parts, the parts by weight of chrysanthemum can also for 11,12,12.5,13,14 parts, the parts by weight of cloves
Can also for 6,7,8,8.5,9,9.5 parts, the parts by weight of great burdock achene can also for 2.5,3,3.5,4,4.5 parts, the weight of sweet wormwood
Part can also for 4.5,5,5.5,6,6.5,7 parts, the parts by weight of green tea can also for 2.5,3,3.5,4,4.5 parts, ginkgo leaf
Parts by weight can also for 4.5,5,5.5,6,6.5,7 parts, the parts by weight of reticulate millettia can also for 7,7.5,8,8.5,9,9.5 parts,
The parts by weight of motherwort can also for 4.5,5,5.5,6,6.5,7 parts, the parts by weight of cassia seed can also for 2.5,3,3.5,4,
4.5th, 5 parts, the parts by weight of hawthorn can also for 3.5,4,4.5,5,5.5 parts, the parts by weight of lotus root starch can also for 4.5,5,5.5,
6th, 6.5 parts.
Preferably, in S1, following Chinese herbal medicine is weighed by weight：24-28 parts of dried peppermint leaf, 16-19 parts of honeysuckle, chrysanthemum
11-14 parts, 6-9 parts of cloves, 3-4 parts of great burdock achene, 5-7 parts of sweet wormwood, 3-4 parts of green tea, 5-7 parts of ginkgo leaf, 7-9 parts of reticulate millettia, benefit
5-7 parts of Brittle Falsepimpernel Herb, 3-5 parts of cassia seed, 4-5 parts of hawthorn, 5-6 parts of lotus root starch.
Preferably, in S2, in four decoction processes：The weight that clear water is added when decocting for the first time is 4-5 times of Chinese herbal medicine,
It is 70-80 DEG C to decoct temperature, and decocting time is 40-60min；The weight that clear water is added during second of decoction is the 3-4 of Chinese herbal medicine
Times, it is 80-85 DEG C to decoct temperature, and decocting time is 40-50min；It is Chinese herbal medicine that the weight of clear water is added when third time is decocted
2-3 times, it is 90-95 DEG C to decoct temperature, and decocting time is 30-40min, and the weight that clear water is added during the 4th decoction is Chinese herbal medicine
1-1.5 times, decoct temperature be 90-95 DEG C, decocting time is 30-40min.
Preferably, in S3,200-260 parts of material As are weighed by weight, 50-55 DEG C is warming up to, and add 150-180 parts
Sunflower seed, 5-8 part xylitol, 3-6 parts of isomalto-oligosaccharides, stir, then cook 1-1.5h at 70-85 DEG C, drain
Moisture, spreading for cooling obtains material B to room temperature.
Preferably, in S3, material B water content is 8-10%.
Preferably, in S4, vegetable oil is more than one or both of peanut oil, soybean oil, rapeseed oil, sunflower oil
The mixture of composition.
Preferably, in S4, once baking and sunflower seed during secondary baking spread thickness for 6-10cm.
Preferably, in S4, the technological parameter once toasted is as follows：Baking temperature is 92-100 DEG C, and baking time is 25-
40min。
Preferably, in S4, the technological parameter of secondary baking is as follows：Baking temperature is 120-130 DEG C, and baking time is
10-15min。
Preferably, stirring sunflower seed is also needed to be heated evenly it during baking.
In a kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, by dried peppermint leaf, honeysuckle, chrysanthemum, cloves,
Great burdock achene, sweet wormwood, green tea, ginkgo leaf, reticulate millettia, motherwort, cassia seed, hawthorn, lotus root starch mixing are decocted four times, make Chinese herbal medicine
Drug effect is maximized the use, then sunflower seed is immersed in into the technological parameter in cooking in herbal liquid medicine, control boiling process, certain herbaceous plants with big flowers
Melon seeds absorb the active component efficiency high in Chinese herbal medicine, and tasty fast and tasty uniform, added Chinese herbal medicine has Pure natural nontoxic
Side effect, the effects such as with clearing heat and removing internal heat, spleen benefiting and stimulating the appetite, liver protection and eyesight, enriching yin beauty treatment, is of high nutritive value, good health care effect, food
Used time can effectively be combined with the smelly class chemical compound gas in oral cavity, and consumer demand has been catered in the effect with fresh breath；
Blueberry flavor, citric acid, vegetable oil, tert-butylhydroquinone, material A are added again once to be toasted, and there is sunflower seed only
Special fragrance, tasty depth, lasting persistently, and effectively can prevent sunflower seed from aoxidizing, effectively the period of storage of extension sunflower seed；
Secondary baking is carried out by adding Mint Essence, anthocyanidin, material A again, sunflower seed ice is felt well pleasant, further improves sunflower seed
Local flavor, making the local flavor of sunflower seed has a stereovision, and sunflower seed is had certain anti-oxidant and antisepsis, further prolongs
The period of storage of long sunflower seed, while strengthening sunflower seed nutrition, improves the health-care effect of sunflower seed；By rationally selecting in the present invention
Raw material is selected, the technological parameter cooked with baking is rationally set, makes sunflower seed nutritious, nutrient component damages are few, tasty effect
Good, brittleness is moderate.A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, it is tasty fast and tasty uniform, it is obtained
Sunflower seed is crispy and delicious, can effectively improve oral peculiar smell, not dirty hand, the effects such as with clearing heat and removing internal heat, spleen benefiting and stimulating the appetite, nutritive value
Height, good health care effect, with good economic benefit.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：30 parts of dried peppermint leaf, 15 parts of honeysuckle, 15 parts of chrysanthemum, 5 parts of cloves, burdock
5 parts of son, 4 parts of sweet wormwood, 5 parts of green tea, 4 parts of ginkgo leaf, 0 part of reticulate millettia, 4 parts of motherwort, 6 parts of cassia seed, 3 parts of hawthorn, lotus root starch 7
Part；
S2, by Chinese herbal medicine add clear water in, decoct four times, merge four times decoct after filtrate obtain material A；
S3, weigh 200 parts of material As by weight, add 150 parts of sunflower seeds, 5 parts of xylitols, 3 parts of isomalto-oligosaccharides,
Then cook, drain away the water, spreading for cooling obtains material B to room temperature；
S4, by 100 parts of material B and 0.1 part of blueberry flavor, 0.5 part of citric acid, 5 parts of vegetable oil, 0.01 part of tertiary butyl to benzene
Diphenol, 2 parts of material As are sufficiently mixed, and are then once toasted, and then add 0.3 part of Mint Essence, 1 part of anthocyanidin, 4 parts of things
Expect A, secondary baking is carried out after being sufficiently mixed, mint flavored sunflower seed is obtained after spreading for cooling to room temperature.
Embodiment 2
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：20 parts of dried peppermint leaf, 20 parts of honeysuckle, 10 parts of chrysanthemum, 10 parts of cloves, ox
2 parts of burdock, 8 parts of sweet wormwood, 2 parts of green tea, 8 parts of ginkgo leaf, 6 parts of reticulate millettia, 8 parts of motherwort, 2 parts of cassia seed, 6 parts of hawthorn, lotus root starch 4
Part；
S2, by Chinese herbal medicine add clear water in, decoct four times, merge four times decoct after filtrate obtain material A；
S3, weigh 260 parts of material As by weight, be warming up to 50 DEG C, add 180 parts of sunflower seeds, 8 parts of xylitols, 6 parts it is different
Malto-oligosaccharide, then cooks 1.5h at 70 DEG C, drains away the water, spreading for cooling to room temperature, obtains the material B that water content is 8%；
S4, by 120 parts of material B and 0.2 part of blueberry flavor, 1 part of citric acid, 8 parts of vegetable oil, 0.02 part of tertiary butyl to benzene two
Phenol, 4 parts of material As are sufficiently mixed, and are then once toasted, and then add 0.5 part of Mint Essence, 2 parts of anthocyanidin, 6 parts of materials
A, carries out secondary baking, mint flavored sunflower seed is obtained after spreading for cooling to room temperature after being sufficiently mixed.
Wherein, vegetable oil is peanut oil；
Once baking and sunflower seed during secondary baking spread thickness for 6cm；
The technological parameter once toasted is as follows：Baking temperature is 92 DEG C, and baking time is 40min；
The technological parameter of secondary baking is as follows：Baking temperature is 120 DEG C, and baking time is 15min.
Embodiment 3
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：25 parts of dried peppermint leaf, 18 parts of honeysuckle, 12 parts of chrysanthemum, 8 parts of cloves, burdock
3.5 parts of son, 6 parts of sweet wormwood, 3 parts of green tea, 6 parts of ginkgo leaf, 8 parts of reticulate millettia, 6 parts of motherwort, 4 parts of cassia seed, 5 parts of hawthorn, lotus root starch 5
Part；
S2, Chinese herbal medicine added in clear water, decocted four times, the weight of clear water is added when decocting for the first time for Chinese herbal medicine
4.5 times, it is 75 DEG C to decoct temperature, and decocting time is 50min；Second adds the weight of clear water when decocting be the 3.5 of Chinese herbal medicine
Times, it is 84 DEG C to decoct temperature, and decocting time is 45min；The weight that clear water is added when third time is decocted is 2.5 times of Chinese herbal medicine,
It is 94 DEG C to decoct temperature, and decocting time is 35min, and the 4th time adds the weight of clear water when decocting be the 1.2 of Chinese herbal medicine, decocts temperature
Spend for 94 DEG C, decocting time is 35min, merge the filtrate after four decoctions and obtain material A；
S3, weigh 240 parts of material As by weight, be warming up to 55 DEG C, add 160 parts of sunflower seeds, 7 parts of xylitols, 5 parts it is different
Malto-oligosaccharide, then cooks 1h at 85 DEG C, drains away the water, spreading for cooling to room temperature, obtains the material B that water content is 10%；
S4, by 110 parts of material B and 0.15 part of blueberry flavor, 0.8 part of citric acid, 7 parts of vegetable oil, 0.018 part of tertiary butyl pair
Benzenediol, 3 parts of material As are sufficiently mixed, and are then once toasted, and then add 0.4 part of Mint Essence, 1.5 parts of anthocyanidin, 5
Part material A, carries out secondary baking, mint flavored sunflower seed is obtained after spreading for cooling to room temperature after being sufficiently mixed.
Wherein, vegetable oil is that peanut oil, soybean oil are 1 by weight:The mixture of 1 composition；
Once baking and sunflower seed during secondary baking spread thickness for 10cm；
The technological parameter once toasted is as follows：Baking temperature is 100 DEG C, and baking time is 25min；
The technological parameter of secondary baking is as follows：Baking temperature is 130 DEG C, and baking time is 10min.
Embodiment 4
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：28 parts of dried peppermint leaf, 16 parts of honeysuckle, 14 parts of chrysanthemum, 6 parts of cloves, burdock
4 parts of son, 5 parts of sweet wormwood, 4 parts of green tea, 5 parts of ginkgo leaf, 9 parts of reticulate millettia, 5 parts of motherwort, 5 parts of cassia seed, 4 parts of hawthorn, lotus root starch 6
Part；
S2, by Chinese herbal medicine add clear water in, decoct four times, for the first time decoct when add clear water weight be Chinese herbal medicine 4
Times, it is 70 DEG C to decoct temperature, and decocting time is 40min；Second adds the weight of clear water when decocting be 3 times of Chinese herbal medicine, is decocted
Temperature is boiled for 80 DEG C, decocting time is 40min；The weight that clear water is added when third time is decocted is 2 times of Chinese herbal medicine, decocts temperature
For 90 DEG C, decocting time is 30min, and the 4th time adds the weight of clear water when decocting be 1 times of Chinese herbal medicine, and it is 90 to decoct temperature
DEG C, decocting time is 30min, merges the filtrate after four decoctions and obtains material A；
S3, weigh 220 parts of material As by weight, be warming up to 52 DEG C, add 160 parts of sunflower seeds, 6 parts of xylitols, 4 parts it is different
Malto-oligosaccharide, then cooks 1h at 82 DEG C, drains away the water, and spreading for cooling obtains material B to room temperature；
S4, by 105 parts of material B and 0.12 part of blueberry flavor, 0.65 part of citric acid, 6 parts of vegetable oil, 0.012 part of tertiary butyl
Hydroquinones, 2.4 parts of material As are sufficiently mixed, and are then once toasted, and then add 0.35 part of Mint Essence, 1.2 parts of cyanine
Element, 4.5 parts of material As, carry out secondary baking, mint flavored sunflower seed are obtained after spreading for cooling to room temperature after being sufficiently mixed.
Wherein, vegetable oil is that soybean oil, rapeseed oil, sunflower oil are 2 by weight:1:The mixture of 1 composition；
Once baking and sunflower seed during secondary baking spread thickness for 8cm；
The technological parameter once toasted is as follows：Baking temperature is 96 DEG C, and baking time is 35min；
The technological parameter of secondary baking is as follows：Baking temperature is 125 DEG C, and baking time is 13min.
Embodiment 5
A kind of preparation method of clearing heat and removing internal heat sunflower seed proposed by the present invention, is prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：24 parts of dried peppermint leaf, 19 parts of honeysuckle, 11 parts of chrysanthemum, 9 parts of cloves, burdock
3 parts of son, 7 parts of sweet wormwood, 3 parts of green tea, 7 parts of ginkgo leaf, 7 parts of reticulate millettia, 7 parts of motherwort, 3 parts of cassia seed, 5 parts of hawthorn, lotus root starch 5
Part；
S2, by Chinese herbal medicine add clear water in, decoct four times, for the first time decoct when add clear water weight be Chinese herbal medicine 5
Times, it is 80 DEG C to decoct temperature, and decocting time is 60min；Second adds the weight of clear water when decocting be 4 times of Chinese herbal medicine, is decocted
Temperature is boiled for 85 DEG C, decocting time is 50min；The weight that clear water is added when third time is decocted is 3 times of Chinese herbal medicine, decocts temperature
For 95 DEG C, decocting time is 40min, and the 4th time adds the weight of clear water when decocting be 1.5 times of Chinese herbal medicine, and it is 95 to decoct temperature
DEG C, decocting time is 40min, merges the filtrate after four decoctions and obtains material A；
S3, weigh 250 parts of material As by weight, be warming up to 54 DEG C, add 170 parts of sunflower seeds, 7 parts of xylitols, 5.5 parts
Isomalto-oligosaccharide, then cooks 1.2h at 80 DEG C, drains away the water, and spreading for cooling obtains material B to room temperature；
S4, by 115 parts of material B and 0.18 part of blueberry flavor, 0.8 part of citric acid, 7 parts of vegetable oil, 0.018 part of tertiary butyl pair
Benzenediol, 3.5 parts of material As are sufficiently mixed, and are then once toasted, and then add 0.45 part of Mint Essence, 1.8 parts of cyanine
Element, 5.5 parts of material As, carry out secondary baking, mint flavored sunflower seed are obtained after spreading for cooling to room temperature after being sufficiently mixed.
Wherein, vegetable oil is that peanut oil, sunflower oil are 1 by weight:The mixture of 1 composition；
Once baking and sunflower seed during secondary baking spread thickness for 9cm；
The technological parameter once toasted is as follows：Baking temperature is 98 DEG C, and baking time is 30min；
The technological parameter of secondary baking is as follows：Baking temperature is 127 DEG C, and baking time is 12min.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of clearing heat and removing internal heat sunflower seed, it is characterised in that prepared according to following technique：
S1, following Chinese herbal medicine is weighed by weight：20-30 parts of dried peppermint leaf, 15-20 parts of honeysuckle, 10-15 parts of chrysanthemum, cloves 5-
10 parts, 2-5 parts of great burdock achene, 4-8 parts of sweet wormwood, 2-5 parts of green tea, 4-8 parts of ginkgo leaf, 6-10 parts of reticulate millettia, 4-8 parts of motherwort, certainly
2-6 parts of pine torch, 3-6 parts of hawthorn, 4-7 parts of lotus root starch；
S2, by the Chinese herbal medicine decocting four times in S1, merge the filtrate after decocting for four times and obtain material A；
S3, weigh 200-260 parts of material As by weight, add 150-180 parts of sunflower seeds, 5-8 parts of xylitols, 3-6 parts of different malt
Oligosaccharide, is then cooked, and is drained away the water, and spreading for cooling obtains material B to room temperature；
S4, by B and 0.1-0.2 parts of blueberry flavors of 100-120 parts of materials, 0.5-1 parts of citric acids, 5-8 parts of vegetable oil, 0.01-
0.02 part of tert-butylhydroquinone, 2-4 parts of material As are sufficiently mixed, and are then once toasted, and are then added 0.3-0.5 parts thin
Lotus essence, 1-2 part anthocyanidin, 4-6 parts of material As, carry out secondary baking, mint flavored certain herbaceous plants with big flowers are obtained after spreading for cooling to room temperature after being sufficiently mixed
Melon seeds.
2. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S1, claim by weight
Take following Chinese herbal medicine：24-28 parts of dried peppermint leaf, 16-19 parts of honeysuckle, 11-14 parts of chrysanthemum, 6-9 parts of cloves, 3-4 parts of great burdock achene, green grass or young crops
5-7 parts of wormwood artemisia, 3-4 parts of green tea, 5-7 parts of ginkgo leaf, 7-9 parts of reticulate millettia, 5-7 parts of motherwort, 3-5 parts of cassia seed, 4-5 parts of hawthorn,
5-6 parts of lotus root starch.
3. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S2, four decoction processes
In：The weight that clear water is added when decocting for the first time is 4-5 times of Chinese herbal medicine, and it is 70-80 DEG C to decoct temperature, and decocting time is 40-
60min；Second adds the weight of clear water when decocting be 3-4 times of Chinese herbal medicine, and it is 80-85 DEG C to decoct temperature, and decocting time is
40-50min；The weight that clear water is added when third time is decocted is 2-3 times of Chinese herbal medicine, and it is 90-95 DEG C, decocting time to decoct temperature
For 30-40min, the 4th time adds the weight of clear water when decocting be 1-1.5 times of Chinese herbal medicine, and it is 90-95 DEG C to decoct temperature, is decocted
Time is 30-40min.
4. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S3, claim by weight
200-260 parts of material As are taken, 50-55 DEG C is warming up to, 150-180 parts of sunflower seeds, 5-8 parts of xylitols, 3-6 parts of different malt are added low
Glycan, stirs, and then cooks 1-1.5h at 70-85 DEG C, drains away the water, and spreading for cooling obtains material B to room temperature.
5. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S3, material B's is aqueous
Measure as 8-10%.
6. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S4, vegetable oil is flower
The mixture of one or both of oil generation, soybean oil, rapeseed oil, sunflower oil composition described above.
7. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S4, once baking and
Sunflower seed spreads thickness for 6-10cm during secondary baking.
8. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S4, once toast
Technological parameter is as follows：Baking temperature is 92-100 DEG C, and baking time is 25-40min.
9. the preparation method of clearing heat and removing internal heat sunflower seed according to claim 1, it is characterised in that in S4, secondary baking
Technological parameter is as follows：Baking temperature is 120-130 DEG C, and baking time is 10-15min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967981A (en) * | 2018-05-07 | 2018-12-11 | 安徽真心食品有限公司 | A kind of sunflower seed and preparation method thereof with fall fire function |
| CN108991460A (en) * | 2018-07-17 | 2018-12-14 | 安徽真心食品有限公司 | A kind of watermelon seeds production method that heat-clearing is tasty and refreshing |
| CN109123561A (en) * | 2018-08-06 | 2019-01-04 | 安徽皖山食品有限公司 | A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905330A (en) * | 2015-05-27 | 2015-09-16 | 蚌埠市徽味炒货厂 | Preserved plum sunflower seed preparation method |
-
2017
- 2017-07-06 CN CN201710545976.0A patent/CN107252075A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905330A (en) * | 2015-05-27 | 2015-09-16 | 蚌埠市徽味炒货厂 | Preserved plum sunflower seed preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967981A (en) * | 2018-05-07 | 2018-12-11 | 安徽真心食品有限公司 | A kind of sunflower seed and preparation method thereof with fall fire function |
| CN108991460A (en) * | 2018-07-17 | 2018-12-14 | 安徽真心食品有限公司 | A kind of watermelon seeds production method that heat-clearing is tasty and refreshing |
| CN109123561A (en) * | 2018-08-06 | 2019-01-04 | 安徽皖山食品有限公司 | A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath |
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Application publication date: 20171017 |