CN109275909B - Old fragrant yellow paste and preparation method thereof - Google Patents

Abstract

The invention relates to a Laoxianghuang cream, which comprises the following raw materials, by weight, 100 parts of Laoxianghuang, 2-7 parts of ginseng, 2-7 parts of poria cocos, 6-10 parts of dried orange peel, 6-10 parts of almond, 8-15 parts of perilla stem, 8-15 parts of chrysanthemum, 2000 parts of water, 2300 parts of rock sugar, 60-184 parts of sodium carboxymethylcellulose and 1.5-2.3 parts of xanthan gum. The preparation method of the aged Xianghuang paste is simple, medicinal materials are both medicinal and edible, the taste is automatically blended, the brewing is convenient, the time is short, no impurity particle insoluble substances exist, the medicine rapidly enters the intestines, the absorption efficiency is high, and the medicine effect is rapidly exerted by keeping higher concentration.

Description

Old fragrant yellow paste and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and relates to a fragrant paste and a preparation method thereof.

Background

Fingered citron (Citrus medica l. var. sarcodactylis Swingle): when the fruit is ripe, the carpel is separated to form a slender and curved fruit flap, which is like a finger, so the fruit is named fingered citron. Evergreen shrubs or small trees, up to the balance, with hard sharp thorns about 6 cm long on the stem and leaf bases and triangular branches. Single leaf intergrowth, oblong, with transparent oil spots. Flowers mostly grow among axilla of leaves, and are bunched into bundles, wherein the male flowers are more, the male flowers are partially amphoteric flowers, the corolla is five petals, white and slightly purple areola, the first blooming from spring equinox to clearness is usually more, the fruiting is smaller, the other blooming is before and after beginning summer, 9-10 months of ripeness is realized, the fruits are large in size for medicine supply, the peel is bright yellow, the wrinkles and the luster are realized, the top ends are divergent, the fingered citron is usually opened like fingers, and the fingered citron is white in flesh and has no seeds. Usually used as a traditional Chinese medicine or as an ornamental plant due to its unique fruit shape. The bergamot is made into preserved fruit in large quantity for eating and selling.

The aged bergamot yellow (also called aged citron and bergamot yellow) is a special health-care and medicinal product in Lingnan, and is prepared by processing fruits of citrus chirocarpus in Rutaceae. Since the Ming Dynasty, Chaoshan countryside in the south of the Yangtze province began to use bergamot (also called citron) as a raw material, added with a plurality of traditional Chinese medicinal materials, and prepared into aged yellow wine according to a specific process, which has the effects of removing food retention, dispelling wind, stimulating appetite, regulating qi, reducing phlegm, promoting the production of body fluid and the like, and can treat diseases such as stomachache, abdominal distension, vomiting, excessive phlegm, cough and asthma and the like. Is also one of the medicine and food dual-purpose Chinese medicaments approved by the Ministry of health, and has the main effects of soothing liver, regulating qi, harmonizing stomach, relieving pain, eliminating dampness and reducing phlegm. However, the fingered citron is bitter and spicy and is not suitable for direct eating. Therefore, in order to keep the medicinal value of the fingered citron and enable the fingered citron to be directly eaten, people begin to research and develop the processing method of the fingered citron for a long time, the processing technology of the fingered citron follows the theory of traditional Chinese medicine, and aims to enhance edibility, enhance drug property, prolong storage time and the like. For example, in Ming dynasty 'Yangxueyue' in China, the bergamot cannot be removed, and the pear jam with peel can be put into a sauce jar without going bad. The citron can remove the pulp jam skin, and the fresh orange skin, the stone flower and the flour sieve can be eaten with paste, so that the taste is better.

When Chaozhou people infuse fingered citron, a whole set of scientific process and experience method for salting is gradually formed, and the fingered citron is salted, dried in the sun, cooked, soaked in sugar solution, soaked in Chinese medicinal powder solution, dried in the sun, steamed for nine times and dried in the sun for more than 3 years, and finally, the fingered citron is made into dark color like paint and soft old and fragrant yellow. The pickled old fragrant yellow cut tea has the effects of treating cough and asthma, regulating qi and harmonizing stomach and the like. A fruit-cooling shop stepped on a tidal for boiling is a special product in Chaozhou, namely 'Laoxianghuang' which is a must for every family and has unique fingered citron which is tasteful. The longer the day of pickling with the color of "old fragrant yellow" is, the higher the price is. The price of a ten-year-old fragrant yellow wine can reach hundred yuan.

The popularity of the old fragrant yellow is gradually expanded, the old fragrant yellow is eaten in a dry way or drunk by a small amount of water, but the pickled old fragrant yellow is heavy in salty taste and affects the taste because the pickling time is too long, and the old fragrant yellow stimulates the taste after being eaten. The pickled old fragrant yellow is difficult to be brewed by hot water, has poor effect, is difficult to completely soak the effective components and taste of the old fragrant yellow, takes time and has more microorganisms. The microbial indicator 2016 is used for monitoring 180 parts of 'Chaozhou Sanbao' preserved fruit samples, 4 parts of unqualified microbial indicator samples are used, the reject ratio is 2.2%, and the total number of unqualified colonies is 2, and the specimens are all aged, fragrant and yellow; the unqualified mould has 2 parts, 1 part is old fragrant yellow and 1 part is old medicinal orange. Common food-borne pathogenic bacteria such as escherichia coli, salmonella, staphylococcus aureus and the like in the preserved fruits are not detected.

Disclosure of Invention

In view of the above, the present invention aims to provide an aged xianghuang cream which is convenient to brew and can be fully dissolved, and further provides a preparation method thereof.

In order to achieve the purpose, the invention provides the following technical scheme:

1. the raw materials of the old fragrant yellow paste comprise, by weight, 100 parts of old fragrant yellow, 2-7 parts of ginseng, 2-7 parts of poria cocos, 6-10 parts of dried orange peel, 6-10 parts of almond, 8-15 parts of perilla stem, 8-15 parts of chrysanthemum, 2000 parts of water, 2300 parts of crystal sugar, 3-4.6 parts of sodium carboxymethylcellulose and 1.5-2.3 parts of xanthan gum.

Further, the raw materials of the aged chamomile cream comprise, by weight, 100 parts of aged chamomile, 2-7 parts of ginseng, 2-7 parts of poria cocos, 6-10 parts of dried orange peel, 6-10 parts of almond, 8-15 parts of perilla stem, 8-15 parts of chrysanthemum, 2300 parts of water 2000-containing materials, 75-161 parts of rock candy, 2.5-4 parts of sodium carboxymethylcellulose and 1.25-2 parts of xanthan gum.

Further, the raw materials of the aged xianghuang cream comprise, by weight, 100 parts of aged xianghuang, 5 parts of ginseng, 5 parts of poria cocos, 8 parts of dried orange peel, 8 parts of almond, 10 parts of perilla stem, 10 parts of chrysanthemum, 2000 parts of water, 2300 parts of rock sugar, 75-161 parts of rock sugar, 2.5-4 parts of sodium carboxymethylcellulose and 1.25-2 parts of xanthan gum.

2. A preparation method of aged fragrant yellow paste comprises the following steps:

1) crushing old yellow into residue, decocting in water, filtering while hot, decocting the residue in water, and filtering while hot; mixing the two filtrates, and cooling to room temperature;

2) adding water into Ginseng radix, Poria, pericarpium Citri Tangerinae, semen Armeniacae amarum, caulis Perillae and flos Chrysanthemi, soaking for 1-2 hr, decocting, filtering while hot, adding water into the residue, decocting, and filtering while hot; mixing the two filtrates, and cooling to room temperature;

3) mixing all the filtrates, adding 0.15-0.2g crystal sugar per ml liquid, dissolving, and adding 0.005g sodium carboxymethylcellulose and 0.0025g xanthan gum.

Further, in the step 1), 900 portions of water are added for the first time, and 500 portions of water are added for the second time.

Further, in the step 2), 400 portions of water are added for the first time and 300 portions of water are added for the second time.

Further, in the steps 1) and 2), the volume of the decocted liquid is 20-40% V/V of the original volume.

Further, the steps 1) and 2) also comprise centrifuging the filtrate to obtain a supernatant.

The invention has the beneficial effects that: the aged fragrant yellow paste prepared by the invention has the advantages of independent taste blending, convenient brewing, short time, no impurity particle insoluble substances, high absorption efficiency and the like. The product is matched with ginseng, tuckahoe, dried orange peel, almond, perilla stem and chrysanthemum to neutralize the salty taste existing in pickling and the astringent taste of fingered citron and further give play to the unique aroma of old fragrant yellow, and the ginseng, the tuckahoe, the dried orange peel and the almond are edible materials with homology of medicine and food, and can strengthen yang and suppress yin and promote middle-warmer energy by matching with the old fragrant yellow prepared by the fingered citron.

Drawings

In order to make the object, technical scheme and beneficial effect of the invention more clear, the invention provides the following drawings for explanation:

FIG. 1 is a supernatant of the aged Xianghuang liquor prepared in example 2;

FIG. 2 shows the preparation of aged Xianghuang cream in example 4.

Detailed Description

Preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The experimental procedures, in which specific conditions are not specified in the examples, are generally carried out under conventional conditions or under conditions recommended by the manufacturers.

Example 1

Pickled old fragrant yellow purchased from Oak shop is used as raw material, and other Chinese medicinal materials are purchased from local Chinese medicinal shop.

The preparation method of the old fragrant yellow paste comprises the following steps:

1) crushing old yellow into residue, decocting 100g of the crushed old yellow with 1000ml of water for 1 hour, filtering while the residue is hot, decocting the residue with 500ml of water for 0.5 hour, and filtering while the residue is hot; combining the two filtrates, cooling to room temperature by 485ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a centrifuge with the speed of 10000rpm/min, and taking the supernatant to prepare a supernatant A;

2) 5g of ginseng, 5g of tuckahoe, 8g of dried orange peel, 8g of almond, 10g of perilla stem and 10g of chrysanthemum are added with 500ml of water and soaked for 1-2h, decocted for 1h, filtered when the solution is hot, the filter residue is added with 300ml of water and decocted for 20min and filtered when the solution is hot; combining the two filtrates, cooling to room temperature to 252ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a centrifuge with the speed of 10000rpm/min, and taking the supernatant to prepare supernatant B;

and (3) decocting the liquid in the steps 1) and 2) to 20-40% (V/V) of the original volume.

3) Mixing the supernatant A and the supernatant B, adding 0.15-0.2g of rock sugar per ml of liquid for dissolving, and then adding 0.005g of sodium carboxymethylcellulose and 0.0025g of xanthan gum.

Example 2

1) Crushing the old yellow into residues, adding 2000ml of water into 200g of the crushed old yellow, decocting for 1.5h, filtering while the mixture is hot, adding 900ml of water into the filter residues, decocting for 0.5h, and filtering while the mixture is hot; mixing filtrates, cooling to room temperature to 928ml, placing into a centrifuge tube, centrifuging at 10000rpm/min for ten minutes, and collecting supernatant to obtain supernatant A as shown in FIG. 1;

as shown in fig. 1, the supernatant a is dark brown, has a heavy orange peel smell, and has a heavy salty taste with astringency; the state was a non-viscous, fluid state. The liquid is compatible with different traditional Chinese medicine components until the following components are selected, the smell and the astringent taste of the liquid can be slightly reduced without increasing the traditional Chinese medicine taste, the space is limited, and the details are not repeated.

2) 10g of ginseng, 10g of tuckahoe, 15g of dried orange peel, 15g of almond, 20g of perilla stem and 20g of chrysanthemum are added with 1000ml of water, soaked for 1-2h, decocted for 1h, filtered when the solution is hot, the filter residue is added with 500ml of water and decocted for 30min, and filtered when the solution is hot; combining filtrates of the two times, cooling to room temperature in 437ml, placing the filtrates in a centrifuge tube, centrifuging for ten minutes in a centrifuge with the speed of 10000rpm/min, and taking a supernatant to prepare a supernatant B;

3) supernatant a and supernatant B were mixed.

Example 3

The mixed old fragrant yellow liquid prepared in example 2 was taken, and soft sugar, crystal sugar or honey was added as shown in table 1 to adjust the taste. The soft white sugar is rich in glucose and fructose, a plurality of amino acids, calcium, phosphorus, iron, B vitamins and other components, soft and fine in texture, and fine in crystal particles; the sugar is prepared by wrapping fine sucrose grains with a layer of invert syrup, the purity of the sugar is equivalent to that of white granulated sugar, the sweetness of the sugar is higher than that of the sucrose (the sweetness of the sucrose is 1, the sweetness of the inverted sugar is 1.2), and the sweetness of the soft white sugar is higher than that of the white granulated sugar, so the soft white sugar is adopted in the experiment. The crystal sugar is a crystal reproduced product of granulated sugar, has white, yellowish, reddish, dark red and other colors, and is like ice crystals, so the crystal sugar is named as the crystal sugar. The rock sugar is sweet in taste and neutral in nature, and enters lung and spleen meridians; has effects in invigorating middle warmer, invigorating qi, regulating stomach function, and moistening lung; the traditional Chinese medicine considers that the rock sugar has the functions of moistening lung, relieving cough, clearing phlegm and reducing internal heat. Also can be used as adjuvant for preparing medicated liquor and stewing tonic. The crystal sugar has effects of invigorating spleen and replenishing qi, regulating stomach function and moistening lung, relieving cough and eliminating phlegm, relieving restlessness and quenching thirst, clearing heat and descending turbid pathogen, nourishing yin and promoting fluid production, and arresting sweating and removing toxic substance, and can be used for treating diseases such as middle-warmer energy deficiency, lung heat cough, hemoptysis with blood, yin deficiency chronic cough, xerostomia and throat dryness, laryngopharynx swelling and pain, and infantile night sweat. Rock sugar is widely used in high-grade tonic and health product in food and medicine industry, so rock sugar is used in the experiment. Honey is supersaturated sugar, and contains various vitamins, minerals and amino acids in addition to glucose and fructose. Honey is supersaturated sugar solution, and can generate crystallization at low temperature, wherein the generated crystallization is glucose, and the part without crystallization is mainly fructose. Fructose and glucose are easily absorbed by the human body, so rock sugar is adopted in the experiment.

TABLE 1 Mixed Laoxianghuang liquid added with soft sugar, crystal sugar or Mel

The sweetness is naturally increased along with the increase of the soft sugar, but the over-sweet can cause people to have a negative feeling to the product and feel over sweet and greasy, and from the experimental result, the soft sugar is better when 6g is added, and the soft sugar is salty and almost has no taste when 8g is added, but the sweet taste is too heavy and too greasy, and the soft sugar dilutes other tastes and loses the original fragrance of the old, fragrant and yellow. After the rock sugar with different grams is added, the sweet taste of the old fragrant yellow liquid is continuously increased along with the increased grams, and the rock sugar has lower sweet taste than soft white sugar, so when the sweet sugar is added to 8g, the proportion of sweetness is the best, and the sweet taste reaches the sweet but not greasy state. Through tasting honey with different grams, the sweetness of the old fragrant yellow liquid is increased along with the increased grams, because the sweetness of the honey is not high, the sweetness is changed obviously when 8g of the honey is added, although the sweetness is increased, the saltiness and the astringency of the original liquid of the product are not improved greatly. In addition, the experiment also debugs the addition of three sweeteners in different proportions, and the compound formula of different sweeteners can also obtain some good effects, but according to the simplification of the process, the invention only takes 0.15-0.2g of rock sugar per ml of the aged yellow liquid as the sweetener to be added, and the rest is not repeated.

Example 4

Taking the mixed old fragrant yellow liquid prepared in the example 2, adding 0.2g of rock sugar into each ml of the mixed old fragrant yellow liquid according to the volume, dissolving, then adding sodium carboxymethylcellulose or/and xanthan gum according to the proportion in the table 2, uniformly mixing and stirring until the sodium carboxymethylcellulose or/and the xanthan gum are dissolved, comparing the change of viscosity of the old fragrant yellow liquid after different grams of sodium carboxymethylcellulose or/and xanthan gum are added, observing and recording whether the old fragrant yellow liquid is in a homogenate shape and is smooth.

TABLE 2 Laoxianghuang liquid with sodium carboxymethylcellulose and/or xanthan gum

The viscosity of the prepared finished product of the old fragrant yellow paste is increased along with the increase of the viscosity, when the added sodium carboxymethylcellulose thickening agent reaches 0.25g, the viscosity is lower than that of xanthan gum with the same gram number, and when the added sodium carboxymethylcellulose thickening agent is added to 0.3g, the viscosity reaches the best and smooth state, and large block-shaped viscous objects cannot appear. The viscosity of the old fragrant yellow paste is increased along with the increase of the amount of the added xanthan gum, when 0.2g of the old fragrant yellow paste is added, the viscosity is better, and when 0.25g of the old fragrant yellow paste is added, the viscosity of the old fragrant yellow paste is high, but blocky colloid exists in the prepared finished product, and the bad influence is brought to the appearance and the taste of the prepared finished product. Although the sodium carboxymethylcellulose can be used alone to achieve the purpose of stabilizing the product, the taste and flavor release of the product are poor, and when 0.2g of sodium carboxymethylcellulose and 0.1g of xanthan gum are added into 40ml of old yellow liquid, the viscosity of the old yellow paste is good and optimal, and the product can be poured smoothly. As shown in fig. 2, the liquid is viscous and smooth, the excessively viscous feeling and the blocky colloid are not generated when xanthan gum is added, the appearance and the viscosity are both the best, the stability is good, the mouthfeel is good, and the liquid is easily accepted by the public.

Example 5

10ml of the mixed old fragrant yellow liquid prepared in example 2 was taken and weighed, and after the liquid was completely volatilized and only crystals of the mixed old fragrant yellow liquid remained, the contents were weighed again to obtain the ratio of water, and the three samples were numbered 1 to 3 in parallel, and as shown in Table 3, the dishes were weighed before and after.

10ml of the aged cream prepared in the scheme 12 of example 4 was weighed, and after pouring it into a petri dish and baking it in an oven at 70 ℃ until only crystals remained, the contents were weighed again to obtain the proportion of the additive. Three samples were run in parallel, numbered 4-6, as shown in Table 4. The petri dish was taken before and after weighing.

TABLE 3. determination of the content of the aged Xianghuang liquor

TABLE 4. measurement data of the contents of Laoxianghuang ointment

Compared with the content of the old fragrant yellow stock solution, the content of the product added with various additives has a little difference, and the specific gravity of the finished product is not influenced.

Taking the old fragrant yellow cream prepared in the scheme 12 of the embodiment 4, adding 500ml of warm water into 500ml of the old fragrant yellow cream to prepare a beverage, using a disposable cup to contain the old fragrant yellow cream beverage which is flushed with the warm water and the old fragrant yellow cream which is not flushed, and asking people to taste to perform questionnaire survey in places with more crowds, and then counting data to see the satisfaction degree of the product in the masses, wherein the evaluation results are determined according to 1. appearance color (15 points), 2. taste (15 points), 3. concentration (15 points), 4. smell (15 points), 5. acidity (10 points), 6. sweetness (10 points), 7. astringency (10 points), 8. viscosity (10 points) and the like, and the results are shown in a table 5 to evaluate 66 effective crowds.

TABLE 5 evaluation of the taste of the beverage Laoxianghuanggao

Example 6

The preparation method of the old fragrant yellow paste comprises the following steps:

1) crushing old yellow into residue, decocting 100g with 900ml water for 1 hr, filtering while hot, decocting the residue with 500ml water for 0.5 hr, and filtering while hot; combining the two filtrates, cooling to room temperature to 460ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a centrifuge with the speed of 10000rpm/min, and taking the supernatant to prepare a supernatant A;

2) 5g of ginseng, 5g of tuckahoe, 8g of dried orange peel, 8g of almond, 12g of perilla stem and 12g of chrysanthemum are added with 500ml of water and soaked for 1-2h, decocted for 1h, filtered when the solution is hot, the filter residue is added with 300ml of water and decocted for 20min and filtered when the solution is hot; combining the filtrates, cooling to room temperature at 237ml, placing in a centrifuge tube, centrifuging at 10000rpm/min for ten minutes, and collecting the supernatant to obtain supernatant B;

and (3) decocting the liquid in the steps 1) and 2) to 20-40% (V/V) of the original volume.

3) Mixing the supernatant A and the supernatant B, adding 0.15-0.2g of rock sugar per ml of liquid for dissolving, and then adding 0.005g of sodium carboxymethylcellulose and 0.0025g of xanthan gum.

Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.

Claims (2)

1. The old fragrant yellow paste is characterized in that the preparation method of the old fragrant yellow paste comprises the following steps:

1) crushing old yellow into residue, decocting 100g of the crushed old yellow with 1000ml of water for 1 hour, filtering while the residue is hot, decocting the residue with 500ml of water for 0.5 hour, and filtering while the residue is hot; combining the two filtrates, cooling to room temperature to 485ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a 10000r/min centrifuge, and taking the supernatant to prepare a supernatant A;

2) 5g of ginseng, 5g of tuckahoe, 8g of dried orange peel, 8g of almond, 10g of perilla stem and 10g of chrysanthemum are added with 500ml of water and soaked for 1-2h, decocted for 1h, filtered when the solution is hot, the filter residue is added with 300ml of water and decocted for 20min and filtered when the solution is hot; combining the two filtrates, cooling to room temperature to 252ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a 10000r/min centrifuge, and taking the supernatant to prepare a supernatant B;

decocting the liquid in the steps 1) and 2) to 20-40% of the original volume;

3) mixing the supernatant A and the supernatant B, adding 0.15-0.2g of rock sugar per ml of liquid for dissolving, and then adding 0.005g of sodium carboxymethylcellulose and 0.0025g of xanthan gum.

2. The preparation method of the aged fragrant yellow paste is characterized by comprising the following steps:

1) crushing old yellow into residue, decocting 100g of the crushed old yellow with 1000ml of water for 1 hour, filtering while the residue is hot, decocting the residue with 500ml of water for 0.5 hour, and filtering while the residue is hot; combining the two filtrates, cooling to room temperature to 485ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a 10000r/min centrifuge, and taking the supernatant to prepare a supernatant A;

2) 5g of ginseng, 5g of tuckahoe, 8g of dried orange peel, 8g of almond, 10g of perilla stem and 10g of chrysanthemum are added with 500ml of water and soaked for 1-2h, decocted for 1h, filtered when the solution is hot, the filter residue is added with 300ml of water and decocted for 20min and filtered when the solution is hot; combining the two filtrates, cooling to room temperature to 252ml, placing the filtrate in a centrifuge tube, centrifuging for ten minutes in a 10000r/min centrifuge, and taking the supernatant to prepare a supernatant B;

decocting the liquid in the steps 1) and 2) to 20-40% of the original volume;

3) mixing the supernatant A and the supernatant B, adding 0.15-0.2g of rock sugar per ml of liquid for dissolving, and then adding 0.005g of sodium carboxymethylcellulose and 0.0025g of xanthan gum.

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