CN109170087A - A kind of fructus crataegi pinnatifidae dry plate and preparation method thereof - Google Patents
A kind of fructus crataegi pinnatifidae dry plate and preparation method thereof Download PDFInfo
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- CN109170087A CN109170087A CN201810815445.3A CN201810815445A CN109170087A CN 109170087 A CN109170087 A CN 109170087A CN 201810815445 A CN201810815445 A CN 201810815445A CN 109170087 A CN109170087 A CN 109170087A
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- fructus crataegi
- crataegi pinnatifidae
- hawthorn
- original piece
- dry plate
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- 238000002360 preparation method Methods 0.000 title description 3
- 241001092040 Crataegus Species 0.000 claims abstract description 79
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 39
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 16
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 16
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 16
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 235000014493 Crataegus Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 71
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 71
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 71
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 71
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 71
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 71
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 71
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 71
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 71
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 71
- 238000001035 drying Methods 0.000 claims description 44
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 27
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 15
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 10
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 10
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 8
- 239000011593 sulfur Substances 0.000 claims description 8
- 229910052717 sulfur Inorganic materials 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000447 pesticide residue Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000295 complement effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 238000002386 leaching Methods 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- -1 Flavone compound Chemical class 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of production method of fructus crataegi pinnatifidae dry plate, and fructus crataegi pinnatifidae dry plate is made of raw material below: fructus crataegi pinnatifidae fresh fruit, peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey；Fructus crataegi pinnatifidae dry plate is made through following methods: select good half-mature or well done crataegus jingxiensis Li be sliced and after being impregnated together with mixed liquor made of peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey through sulphuring treatment, dry, ease back, finally the present invention will be made after haw flakes obtained packaging；The present invention is by preferred crataegus jingxiensis Li, the beneficiating ingredients such as addition peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey during make dry plate, forms complementary, scientific manufacturing process with fructus crataegi pinnatifidae and not only guarantees mouthfeel but also full of nutrition.
Description
[technical field]
The present invention relates to field of food, espespecially a kind of fructus crataegi pinnatifidae dry plate and preparation method thereof.
[background technique]
Hawthorn, has the effects that reducing blood lipid, blood pressure, heart tonifying, arrhythmia, at the same be also spleen benefiting and stimulating the appetite, relieving dyspepsia,
The good medicine of phlegm reduction of blood circulation promoting, to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have good curative effect.Flavone compound in hawthorn
Vitexin, is a kind of stronger drug of antitumaous effect, and extract is equal to the internal growth of cancer cells of inhibition, proliferation and infiltration metastasis
It has certain effect.
Presently commercially available hawthorn dry plate is formed by the direct processing and fabricating of hawthorn fresh fruit, and taste and nutrition are all relatively more single
One.
[summary of the invention]
In view of problem above, a kind of fructus crataegi pinnatifidae dry plate, it is characterised in that: the fructus crataegi pinnatifidae dry plate is by original below
Material composition: fructus crataegi pinnatifidae fresh fruit, peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey.
Preferably, the raw material components of the hawthorn dry plate are as follows: 70-80 parts of fructus crataegi pinnatifidae fresh fruit, 5-10 parts of peppermint, Radix Glycyrrhizae 8-
12 parts, 20-30 parts of cassia seed, 10-15 parts of fructus lycii, 20-25 parts of honey.
The production method of the fructus crataegi pinnatifidae dry plate includes:
1) sorting: ripe or late-maturing crataegus jingxiensis Li fresh fruit is except rotten except rotten in selecting；
2) it cleans: the fructus crataegi pinnatifidae fresh fruit after described select first is cleaned with clear water, the fructus crataegi pinnatifidae fresh fruit after cleaning is put
Enter and impregnates 10-15min in dilute hydrochloric acid, the big fruit for removing the pesticide residue on the fructus crataegi pinnatifidae fresh fruit pericarp, after immersion
Hawthorn fresh fruit reuses clear water and rinses well；
3) it is sliced: the fructus crataegi pinnatifidae fresh fruit cleaned up being put into slicer and is cut into hawthorn original piece；
4) film-making: the clear water that 2-3 times of part is added in peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is heated into 1-1.5h, after filtering
Mixed liquor is obtained, the hawthorn original piece is put into after impregnating 4-5h in mixed liquor and pulls In Shade dry out；
5) sulphuring treatment: the sulfur impregnated solution I that 4-5 times of part is added in the hawthorn original piece after drying obtains after impregnating 10-13min
Hawthorn original piece I, the hawthorn original piece I, which are pulled out, to be placed on shady place and dries, then 2-3 is added in the hawthorn original piece I after drying
The sulfur impregnated solution II of times part, which impregnates after 15-20min to pull out hawthorn original piece II, the hawthorn original piece II, to be placed on shady place and dries in the air
It is dry；
6) dry: the hawthorn original piece II after drying is put into drying in the drying chamber that relative humidity is 75-80%, drying chamber
It 70-75 DEG C of initial temperature, after baking 2-3h, is baked again after the temperature in drying chamber is gradually decreased to 60-65 DEG C in 30-40min
Hawthorn original piece III is made in 8-10h, and hawthorn original piece III water content after drying is 12-15%；
7) it eases back: the hawthorn original piece III being put into after standing 5-8 days in closed container and obtain haw flakes；
8) it packs: the haw flakes is packaged.
Preferably, the concentration of dilute hydrochloric acid described in step 2) is 0.8-1.2%.
Preferably, the thickness 2.0-2.5cm of the hawthorn original piece after being sliced in step 3).
Preferably, the sulfur impregnated acid solution I in step 5) matches for the hydrochloric acid of 3-5% solution of sodium bisulfite and 0.1-0.3%
At the acid solution containing 1.5-2.0% sulfur dioxide；The sulfur impregnated acid solution II be 1.0-2.5% solution of sodium bisulfite with
The hydrochloric acid of 0.5-1.0% is made into the acid solution containing 0.5-1.2% sulfur dioxide.
Preferably, the piece of hawthorn original described in step 6) is uniformly spread out in baking tray and is put into drying in drying chamber, and the hawthorn is former
The useful load of piece unit area in baking tray is 4-5kg.
Compared with the prior art, the present invention have it is following the utility model has the advantages that
Peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is added during making dry plate in the preferred crataegus jingxiensis Li of the present invention
Equal beneficiating ingredients form complementary, scientific manufacturing process with fructus crataegi pinnatifidae and not only guarantee mouthfeel but also full of nutrition.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of fructus crataegi pinnatifidae dry plate is mainly by the raw material of following components: 70 parts of fructus crataegi pinnatifidae fresh fruit, 5 parts of peppermint, Radix Glycyrrhizae 8
Part, 20 parts of cassia seed, 10 parts of fructus lycii, 20 parts of honey.
The production method of the fructus crataegi pinnatifidae dry plate includes:
1) sorting: ripe or late-maturing crataegus jingxiensis Li fresh fruit is except rotten except rotten in selecting；
2) it cleans: the fructus crataegi pinnatifidae fresh fruit after described select first is cleaned with clear water, the fructus crataegi pinnatifidae fresh fruit after cleaning is put
Enter in the dilute hydrochloric acid that concentration is 0.8-1.2% and impregnate 10-15min, for removing the pesticide on the fructus crataegi pinnatifidae fresh fruit pericarp
Residual, the fructus crataegi pinnatifidae fresh fruit after immersion reuse clear water and rinse well；
3) it is sliced: the fructus crataegi pinnatifidae fresh fruit cleaned up being put into slicer and is cut into mountain with a thickness of 2.0-2.5cm
Short, bristly hair or beard original piece；
4) film-making: the clear water that 2-3 times of part is added in peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is heated into 1-1.5h, after filtering
Mixed liquor is obtained, the hawthorn original piece is put into after impregnating 4-5h in mixed liquor and pulls In Shade dry out；
5) sulphuring treatment: the hawthorn original piece after drying be added 4-5 times of part by 3-5% solution of sodium bisulfite with
The hydrochloric acid of 0.1-0.3% is made into after the acid solution containing 1.5-2.0% sulfur dioxide impregnates 10-13min and obtains hawthorn original piece I,
The hawthorn original piece I, which is pulled out, to be placed on shady place and dries, then the hawthorn original piece I after drying be added 2-3 times of part by
The hydrochloric acid of 1.0-2.5% solution of sodium bisulfite and 0.5-1.0% are made into the leaching of the acid solution containing 0.5-1.2% sulfur dioxide
After bubble 15-20min hawthorn original piece II, the hawthorn original piece II be pulled out are placed on shady place and dry；
6) dry: weight of the hawthorn original piece II with the useful load of unit area for 4-5kg after drying is put into relatively
Humidity is drying in the drying chamber of 75-80%, and 70-75 DEG C of the initial temperature of drying chamber exists the temperature in drying chamber after baking 2-3h
8-10h is baked after being gradually decreased to 60-65 DEG C in 30-40min again, hawthorn original piece III is made, the hawthorn original piece III is after drying
Water content be 12-15%；
7) it eases back: the hawthorn original piece III being put into after standing 5-8 days in closed container and obtain haw flakes；
8) it packs: the haw flakes is packaged.
Embodiment 2
A kind of production method of fructus crataegi pinnatifidae dry plate, comprises the following steps that
Take the raw material of following components: 75 parts of fructus crataegi pinnatifidae fresh fruit, 8 parts of peppermint, 10 parts of Radix Glycyrrhizae, 25 parts of cassia seed, fructus lycii 112
Part, 23 parts of honey.
The production method of the fructus crataegi pinnatifidae dry plate includes:
1) sorting: ripe or late-maturing crataegus jingxiensis Li fresh fruit is except rotten except rotten in selecting；
2) it cleans: the fructus crataegi pinnatifidae fresh fruit after described select first is cleaned with clear water, the fructus crataegi pinnatifidae fresh fruit after cleaning is put
Enter in the dilute hydrochloric acid that concentration is 0.8-1.2% and impregnate 10-15min, for removing the pesticide on the fructus crataegi pinnatifidae fresh fruit pericarp
Residual, the fructus crataegi pinnatifidae fresh fruit after immersion reuse clear water and rinse well；
3) it is sliced: the fructus crataegi pinnatifidae fresh fruit cleaned up being put into slicer and is cut into mountain with a thickness of 2.0-2.5cm
Short, bristly hair or beard original piece；
4) film-making: the clear water that 2-3 times of part is added in peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is heated into 1-1.5h, after filtering
Mixed liquor is obtained, the hawthorn original piece is put into after impregnating 4-5h in mixed liquor and pulls In Shade dry out；
5) sulphuring treatment: the hawthorn original piece after drying be added 4-5 times of part by 3-5% solution of sodium bisulfite with
The hydrochloric acid of 0.1-0.3% is made into after the acid solution containing 1.5-2.0% sulfur dioxide impregnates 10-13min and obtains hawthorn original piece I,
The hawthorn original piece I, which is pulled out, to be placed on shady place and dries, then the hawthorn original piece I after drying be added 2-3 times of part by
The hydrochloric acid of 1.0-2.5% solution of sodium bisulfite and 0.5-1.0% are made into the leaching of the acid solution containing 0.5-1.2% sulfur dioxide
After bubble 15-20min hawthorn original piece II, the hawthorn original piece II be pulled out are placed on shady place and dry；
6) dry: weight of the hawthorn original piece II with the useful load of unit area for 4-5kg after drying is put into relatively
Humidity is drying in the drying chamber of 75-80%, and 70-75 DEG C of the initial temperature of drying chamber exists the temperature in drying chamber after baking 2-3h
8-10h is baked after being gradually decreased to 60-65 DEG C in 30-40min again, hawthorn original piece III is made, the hawthorn original piece III is after drying
Water content be 12-15%；
7) it eases back: the hawthorn original piece III being put into after standing 5-8 days in closed container and obtain haw flakes；
8) it packs: the haw flakes is packaged.
Embodiment 3
A kind of production method of fructus crataegi pinnatifidae dry plate, comprises the following steps that
Take the raw material of following components: 80 parts of fructus crataegi pinnatifidae fresh fruit, 10 parts of peppermint, 12 parts of Radix Glycyrrhizae, 30 parts of cassia seed, fructus lycii 15
Part, 25 parts of honey.
The production method of the fructus crataegi pinnatifidae dry plate includes:
1) sorting: ripe or late-maturing crataegus jingxiensis Li fresh fruit is except rotten except rotten in selecting；
2) it cleans: the fructus crataegi pinnatifidae fresh fruit after described select first is cleaned with clear water, the fructus crataegi pinnatifidae fresh fruit after cleaning is put
Enter in the dilute hydrochloric acid that concentration is 0.8-1.2% and impregnate 10-15min, for removing the pesticide on the fructus crataegi pinnatifidae fresh fruit pericarp
Residual, the fructus crataegi pinnatifidae fresh fruit after immersion reuse clear water and rinse well；
3) it is sliced: the fructus crataegi pinnatifidae fresh fruit cleaned up being put into slicer and is cut into mountain with a thickness of 2.0-2.5cm
Short, bristly hair or beard original piece；
4) film-making: the clear water that 2-3 times of part is added in peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is heated into 1-1.5h, after filtering
Mixed liquor is obtained, the hawthorn original piece is put into after impregnating 4-5h in mixed liquor and pulls In Shade dry out；
5) sulphuring treatment: the hawthorn original piece after drying be added 4-5 times of part by 3-5% solution of sodium bisulfite with
The hydrochloric acid of 0.1-0.3% is made into after the acid solution containing 1.5-2.0% sulfur dioxide impregnates 10-13min and obtains hawthorn original piece I,
The hawthorn original piece I, which is pulled out, to be placed on shady place and dries, then the hawthorn original piece I after drying be added 2-3 times of part by
The hydrochloric acid of 1.0-2.5% solution of sodium bisulfite and 0.5-1.0% are made into the leaching of the acid solution containing 0.5-1.2% sulfur dioxide
After bubble 15-20min hawthorn original piece II, the hawthorn original piece II be pulled out are placed on shady place and dry；
6) dry: weight of the hawthorn original piece II with the useful load of unit area for 4-5kg after drying is put into relatively
Humidity is drying in the drying chamber of 75-80%, and 70-75 DEG C of the initial temperature of drying chamber exists the temperature in drying chamber after baking 2-3h
8-10h is baked after being gradually decreased to 60-65 DEG C in 30-40min again, hawthorn original piece III is made, the hawthorn original piece III is after drying
Water content be 12-15%；
7) it eases back: the hawthorn original piece III being put into after standing 5-8 days in closed container and obtain haw flakes；
8) it packs: the haw flakes is packaged.
Two, fructus crataegi pinnatifidae dry plate nutritional ingredient compares
Take 100g using fructus crataegi pinnatifidae dry plate made by the embodiment of the present invention 1~3 and traditional approach separately below, it will be big
Nutritional ingredient in fruit hawthorn dry plate does following comparison:
The comparison of fructus crataegi pinnatifidae dry plate nutritional ingredient made of the method for the present invention and conventional method:
Claims (7)
1. a kind of fructus crataegi pinnatifidae dry plate, it is characterised in that: the fructus crataegi pinnatifidae dry plate is made of raw material below: fructus crataegi pinnatifidae
Fresh fruit, peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey.
2. a kind of fructus crataegi pinnatifidae dry plate as described in claim 1, it is characterised in that: the raw material components of the hawthorn dry plate are as follows:
70-80 parts of fructus crataegi pinnatifidae fresh fruit, 5-10 parts of peppermint, 8-12 parts of Radix Glycyrrhizae, 20-30 parts of cassia seed, 10-15 parts of fructus lycii, honey 20-25
Part.
3. a kind of production method of fructus crataegi pinnatifidae dry plate as described in claim 1, it is characterised in that: the fructus crataegi pinnatifidae dry plate
Production method include:
1) sorting: ripe or late-maturing crataegus jingxiensis Li fresh fruit is except rotten except rotten in selecting；
2) it cleans: the fructus crataegi pinnatifidae fresh fruit after described select first is cleaned with clear water, the fructus crataegi pinnatifidae fresh fruit after cleaning is put into dilute
10-15min is impregnated in hydrochloric acid, the fructus crataegi pinnatifidae for removing the pesticide residue on the fructus crataegi pinnatifidae fresh fruit pericarp, after immersion
Fresh fruit reuses clear water and rinses well；
3) it is sliced: the fructus crataegi pinnatifidae fresh fruit cleaned up being put into slicer and is cut into hawthorn original piece；
4) film-making: the clear water that 2-3 times of part is added in peppermint, Radix Glycyrrhizae, cassia seed, fructus lycii, honey is heated into 1-1.5h, must be mixed after filtering
Liquid is closed, the hawthorn original piece is put into after impregnating 4-5h in mixed liquor and pulls In Shade dry out；
5) sulphuring treatment: the sulfur impregnated solution I that 4-5 times of part is added in the hawthorn original piece after drying obtains hawthorn after impregnating 10-13min
Former piece I, the hawthorn original piece I, which are pulled out, to be placed on shady place and dries, then 2-3 times of part is added in the hawthorn original piece I after drying
Sulfur impregnated solution II impregnate after 15-20min to pull out hawthorn original piece II, the hawthorn original piece II and be placed on shady place and dry；
6) dry: the hawthorn original piece II after drying be put into relative humidity be 75-80% drying chamber in drying, drying chamber it is initial
70-75 DEG C of temperature, after baking 2-3h, 8-10h is baked again after the temperature in drying chamber is gradually decreased to 60-65 DEG C in 30-40min
Hawthorn original piece III is made, hawthorn original piece III water content after drying is 12-15%；
7) it eases back: the hawthorn original piece III being put into after standing 5-8 days in closed container and obtain haw flakes；
8) it packs: the haw flakes is packaged.
4. a kind of production method of fructus crataegi pinnatifidae dry plate as claimed in claim 3, it is characterised in that: dilute salt described in step 2)
The concentration of acid is 0.8-1.2%.
5. a kind of production method of fructus crataegi pinnatifidae dry plate as claimed in claim 3, it is characterised in that: institute after slice in step 3)
State the thickness 2.0-2.5cm of hawthorn original piece.
6. a kind of production method of fructus crataegi pinnatifidae dry plate as claimed in claim 3, it is characterised in that: the sulfur impregnated acid in step 5)
Solution I is made into acid molten containing 1.5-2.0% sulfur dioxide for the hydrochloric acid of 3-5% solution of sodium bisulfite and 0.1-0.3%
Liquid；The sulfur impregnated acid solution II is made into for the hydrochloric acid of 1.0-2.5% solution of sodium bisulfite and 0.5-1.0% containing 0.5-
The acid solution of 1.2% sulfur dioxide.
7. a kind of production method of fructus crataegi pinnatifidae dry plate as claimed in claim 3, it is characterised in that: hawthorn described in step 6)
Former piece is uniformly spread out in baking tray and is put into drying in drying chamber, and the useful load of hawthorn original piece unit area in baking tray is 4-
5kg。
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| CN201810815445.3A CN109170087A (en) | 2018-07-24 | 2018-07-24 | A kind of fructus crataegi pinnatifidae dry plate and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636754A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Haw processing method |
| CN105028841A (en) * | 2015-08-26 | 2015-11-11 | 赖嘉丽 | Hangover alleviating tea |
| CN105595077A (en) * | 2014-10-28 | 2016-05-25 | 吕子玉 | Dried hawthorn fruit production process |
| CN105613909A (en) * | 2014-10-30 | 2016-06-01 | 杨江莲 | Candied kiwi fruits |
| CN106509727A (en) * | 2016-11-17 | 2017-03-22 | 钟山县橙浩水果种植专业合作社 | Canned flavor big-fruit hawthorn fruit and production method thereof |
| CN108157730A (en) * | 2017-12-30 | 2018-06-15 | 蒋红梅 | A kind of production method of haw flakes |
-
2018
- 2018-07-24 CN CN201810815445.3A patent/CN109170087A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636754A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Haw processing method |
| CN105595077A (en) * | 2014-10-28 | 2016-05-25 | 吕子玉 | Dried hawthorn fruit production process |
| CN105613909A (en) * | 2014-10-30 | 2016-06-01 | 杨江莲 | Candied kiwi fruits |
| CN105028841A (en) * | 2015-08-26 | 2015-11-11 | 赖嘉丽 | Hangover alleviating tea |
| CN106509727A (en) * | 2016-11-17 | 2017-03-22 | 钟山县橙浩水果种植专业合作社 | Canned flavor big-fruit hawthorn fruit and production method thereof |
| CN108157730A (en) * | 2017-12-30 | 2018-06-15 | 蒋红梅 | A kind of production method of haw flakes |
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Application publication date: 20190111 |