CN110916070A - Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing internal heat and preparation method of sweet dumpling - Google Patents
Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing internal heat and preparation method of sweet dumpling Download PDFInfo
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- CN110916070A CN110916070A CN201911314022.4A CN201911314022A CN110916070A CN 110916070 A CN110916070 A CN 110916070A CN 201911314022 A CN201911314022 A CN 201911314022A CN 110916070 A CN110916070 A CN 110916070A
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
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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
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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
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a tangrass fruity sweet dumpling with effects of clearing heat and removing internal heat and a preparation method thereof, which is prepared from glutinous rice flour, mung bean flour, tangrass, black fungus, lily bulb, wax apple, ajugao, asparagus, raspberry, pitaya flower, safflower, barban azoline, xylitol and honey through the processes of selection, cleaning, mixing, crushing, beating, granulating, forming and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing internal heat and a preparation method thereof.
Background
Modern civilization brings unprecedented convenience to human beings, and also brings air pollution, noise pollution, chemical agents and electromagnetic radiation; with the improvement of living standard of people, nutrition in food is in an excess state for a long time, and the exercise amount is small, so that a lot of high-energy substances are accumulated in human bodies, the substances are deposited on blood vessel walls to narrow blood vessels, diseases such as hypertension, arteriosclerosis and the like are caused, with the increasing pollution of various food additives, pesticides, air pollution and the like, more toxic substances in the food are accumulated in the human bodies and cannot be discharged, night and day accumulation forms stubborn stool which is a root source of toxin expelling of human intestinal tracts, and the reabsorbed toxin can be re-immersed into the human bodies, so that the immunity of the human bodies is reduced. The retention of exogenous and endogenous toxins in the body can block qi movement, obstruct the normal circulation of qi and blood, consume qi and fluid, destroy the normal functions of the viscera and the relationship between viscera that are bred and coordinated, finally make yin-yang imbalance to cause diseases and accelerate human aging. A large amount of toxin garbage accumulated in the body is often externalized into tarnished skin, pruritus, easily-grown chloasma, acne rosacea and the like; besides affecting the appearance, it also induces obesity, halitosis, constipation, chronic gastritis, gastric ulcer, etc., which are serious health hazards for human. The "excessive internal heat" is a folk custom, also called "hot gas", which can be explained from the theory of traditional Chinese medicine and belongs to the category of heat syndrome in traditional Chinese medicine. Traditional Chinese medicine thinks that the yin and yang of a human body are unbalanced, and internal fire is vigorous, so that the internal fire can be increased. Therefore, the so-called "fire" refers to the condition of some heat in the body, and the excessive fire refers to the condition of internal heat after imbalance of yin and yang, such as red and swollen eyes, erosion of mouth and horn, yellow urine, toothache, sore throat, etc., which is more likely to occur in dry weather and continuous humid and hot weather.
Clearing away heat and toxic material is the term of traditional Chinese medicine, refers to the formation of toxic material due to pathogenic fire-heat, and is interpreted as "diminishing inflammation" in western medicine, which means that inflammation is relieved to subside by inhibiting the generation of inflammation factors, and pain caused by inflammation is relieved at the same time. At present, most of the methods for clearing heat and toxic materials are western medicine anti-inflammatory tablets, but long-term use of the anti-inflammatory tablets can cause the resistance of the body to be reduced. The food therapy and the drug therapy are different greatly, one of the most obvious characteristics of the food therapy is 'treating diseases with diseases, strengthening the body without diseases', and basically having no toxic or side effect on a human body, namely, the food therapy can be used for treating or assisting in treating certain diseases in a targeted manner by utilizing the characteristic of partial food in nature and taste, and can adjust yin and yang to be balanced, thereby being beneficial to treating diseases and recovering the body and mind.
The Yuanxiao is a traditional food in China, originally means 'evening of last festival', because fifteen 'last festival' mainly plays the role of eating the Yuanxiao for appreciation of the moon at night, and the name of the festival also evolves into 'Yuanxiao'. The moon with fifteen joys is a popular habit of going along the generation by pushing the celebration activities which are continued from the beginning of the evening to a climax, the night of the moon, the street and alleyways are festooned, people enjoy the light, guess the light riddle and eat the moon again. In the time of Hanwendi, the good month fifteen was assigned as a sweet festival. The sweet dumplings are called "glue pudding", "dumpling", "embossed dumpling" and "water dumpling" in the south, and are made of glutinous rice, either solid or stuffed. The stuffing is prepared from bean paste, white sugar, fructus crataegi, etc., and can be cooked, decocted, steamed, and fried. At first, people call the food as "Paoyuan", and later called "dumpling" or "dumpling", these names are all similar to the character sound of "dumpling", and the idea of reunion is got, which means that the whole family reunion is happy and harmonious, and people also have thought of other relatives, and the good expectation of future life is held. Eating the sweet dumplings symbolizes that the family is reunion like a moon, and supports the good desire of people for future life. The sweet dumpling is one of the traditional Chinese snacks, and belongs to a festival food. The sweet dumpling is made by mixing stuffing, spreading into large round slices, air drying, and cutting into cubes smaller than ping-pong balls. The stuffing blocks are placed into a machine like a large sieve, glutinous rice flour is poured and is sieved, the glutinous rice is attached to the surface of the stuffing during mutual collision, and the glutinous rice is changed into a ball shape, so that the rice glue ball is formed, but the outer skin of the rice glue ball is made of glutinous rice flour which is high in viscosity and not easy to digest and is not suitable for being eaten by the old and children due to poor gastrointestinal functions, the glutinous rice flour belongs to a refined staple food, the content of dietary fiber is low, the nutritional value is low, the modern health concept is not met, and the glutinous rice skin is added with stuffing such as bean paste, sesame, peanuts, fresh meat and the like, so that the rice glue ball is a non-health food with high sugar content and high heat.
Mung beans are traditional bean food for people in China. The mung beans contain more vitamins, calcium, phosphorus, iron and other mineral substances than polished round-grained rice, and can be used as bean porridge, bean meal, bean wine, food and food, or as bait cake or sprouting dish due to rich nutrition, so that the mung beans are called as 'good food in the middle and good food for people to eat and Jishi Changgao'. In addition, mung bean also has medicinal value, and in Yun Cao gang mu, mung bean has the same effect of relieving swelling and treating acne as red bean, but has the excessive action of pressing heat and removing toxicity. Moreover, the medicine can tonify qi, thicken intestines and stomach, and dredge channels, and is not prohibited for people to be withered after being taken for a long time. For abscess and deep rooted carbuncle in surgery, it is effective in treating heart diseases with the action of the powder for protecting heart. It can also relieve all the toxicity of gold stone, arsenic and plant. The mung beans have the effects of clearing heat and removing toxicity, can clear summer heat, tonify qi, quench thirst and induce diuresis, can supplement water and inorganic salt in time, and have important significance for maintaining water, electrolyte and balance. Some components in mung bean have bacteriostatic effect directly, and can enhance the immune function of the organism. The polysaccharide component in mung bean can increase the activity of serum lipoprotein, and is the curative effect of triglyceride hydrolysis to reduce blood lipid, thereby preventing and treating coronary heart disease and angina pectoris, reducing protein decomposition, and protecting liver and kidney. The mung bean contains 22-26% of protein which is 2.3 times of wheat flour, 2.7 times of millet, three times of corn flour and 3.2 times of rice, and the mung bean protein contains 8 amino acids which are necessary for human bodies and 2-5 times of cereal, wherein the mung bean protein is rich in complete protein of amino acid, tryptophan, lysine, leucine and threonine. Therefore, the mung bean, the rice and the millet are matched for eating, so that the amino acids can be complemented. Mung beans contain about 50% of starch, which is second only to cereal, wherein amylose accounts for 29% and amylopectin accounts for 71%. The mung bean has high cellulose content, generally 3% -4%, and the cereal is only 1% -2%. The mung bean has low fat content, generally 1 percent, and mainly contains unsaturated fatty acids such as palmitic acid, linoleic acid, linolenic acid and the like. Mung beans contain rich B vitamins, minerals and other nutritional ingredients. Wherein the vitamin B1 is 17.5 times of that of chicken; vitamin B2 is 2-4 times of cereal, and higher than pork, milk, chicken and fish, calcium is 4 times of cereal, chicken is 7 times of chicken, iron is 4 times of chicken, and phosphorus is 2 times of cereal, pork, chicken, fish and egg. Mung beans contain various phospholipids required by the human body. The mung bean contains various bioactive substances such as coumarin, alkaloid, phytosterol, saponin, etc.
Disclosure of Invention
In order to solve the problem that the rice glue ball in the prior art is not easy to digest, the invention improves the traditional formula and the method of the rice glue ball, has good taste, can not hurt the spleen and the stomach after being eaten for a long time, and has the effects of clearing away heat and toxic materials, dispelling fire and eliminating dampness.
The invention also aims to provide the thalictrum foeniculaceum heat-clearing fruit-flavored rice glue ball and the preparation method thereof.
The above object of the present invention is achieved by the following technical solutions:
the grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises 100-80 parts of glutinous rice flour and 40-20 parts of mung bean flour, and the stuffing is prepared by 40-20 parts of grass of meadow rue, 40-15 parts of black fungus, 30-15 parts of lily, 20-10 parts of wax apple, 20-10 parts of ajuga africana, 20-10 parts of asparagus, 20-8 parts of raspberry, 20-10 parts of royal jelly, 20-10 parts of saffron, 55-25 parts of barbadense pink herb, 10-3 parts of xylitol and 10-3 parts of honey.
The grass meadow sweet dumpling with the fruity flavor for clearing heat and removing fire comprises 90-80 parts of glutinous rice flour and 35-20 parts of mung bean flour and stuffing, wherein the raw materials are processed and prepared according to the following preferred parts by weight, and the stuffing is prepared by 30-20 parts of grass of meadow sweet, 30-15 parts of black fungus, 25-15 parts of lily, 15-10 parts of wax apple, 15-10 parts of ajuga africana, 15-10 parts of asparagus, 15-8 parts of raspberry, 15-10 parts of pitaya flower, 18-10 parts of safflower, 45-25 parts of herba avenae chinensis, 8-3 parts of xylitol and 8-3 parts of honey.
The grass meadow sweet dumpling with the fruity flavor for clearing heat and removing fire comprises 100-80 parts of glutinous rice flour and 40-30 parts of mung bean flour and stuffing, wherein the stuffing is prepared by processing 40-30 parts of grass of meadow sweet, 40-30 parts of black fungus, 30-20 parts of lily, 20-15 parts of wax apple, 20-15 parts of ajuga africana, 20-15 parts of asparagus, 20-15 parts of raspberry, 20-15 parts of pitaya flower, 20-15 parts of saffron, 55-40 parts of barbat drug, 10-5 parts of xylitol and 10-5 parts of honey according to the following preferred weight parts.
The grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises powder of the sweet ball and stuffing, wherein the powder of the sweet ball is prepared by processing the raw materials according to the optimal weight part ratio, 80 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing the raw materials according to the optimal weight part ratio, and comprises 20 parts of grass of meadow rue, 20 parts of black fungus, 25 parts of lily bulb, 10 parts of wax apple, 10 parts of ajuga african nut, 10 parts of asparagus, 15 parts of raspberry, 10 parts of pitaya flower, 15 parts of safflower, 40 parts of barban skullcap, 5 parts of xylitol and 5 parts of honey.
The grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises 90 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing 30 parts of grass of meadow rue, 25 parts of black fungus, 20 parts of lily, 15 parts of wax apple, 15 parts of ajuga nut, 15 parts of asparagus, 20 parts of raspberry, 15 parts of pitaya flower, 15 parts of safflower, 35 parts of barban skullcap, 8 parts of xylitol and 8 parts of honey according to the optimal weight proportion.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5-6h, then grinding the soaked sticky rice by a water mill and air-drying to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling flour for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 95-100 deg.C, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3-5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3-5 min, repeating the above actions for five or six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the sweet dumpling with the effects of clearing heat and removing fire.
The invention has the following advantages:
the grass meadow sweet dumpling with the fruity flavor for clearing heat and removing fire comprises meadow sweet dumpling powder and stuffing, wherein the meadow sweet dumpling powder is prepared by processing raw materials in parts by weight, glutinous rice powder and mung bean powder, and the stuffing is prepared by processing raw materials in parts by weight, wherein the grass meadow sweet, black fungus, lily, wax apple, ajuga, asparagus, raspberry, pitaya flower, safflower, barban fatten, xylitol and honey. The sweet dumpling flour is prepared by mixing glutinous rice flour and mung bean flour, and the filling adopts grass of meadow rue, black fungus, lily, wax apple, semen ferulae, asparagus, raspberry, pitaya flower, safflower, barban, xylitol and honey fruit filling, so that the defects of high heat, difficult digestion, low vitamins, mineral substances and dietary fibers of the traditional sweet dumpling taking the glutinous rice flour as the main material are overcome, the nutritional value and the high nutritional function of the sweet dumpling are improved, the sweet dumpling flour not only becomes delicious food which can be eaten by women, children, old and young, but also is a good gift for relatives and visitors, and the xylitol is added in the process of preparing glutinous rice water, so that the stickiness of the sweet dumpling is increased, the immersion time of the glutinous rice is reduced, the fruity is rich, and the mouth feel is better. The fried food has crisp appearance, crisp interior, no soup muddy after being boiled with water, no sticking to teeth and smooth and tender mouthfeel, and the traditional Chinese medicine components of the thalictrum foeniculaceum, the avena sativa and the ammodynia ammiaport are added into the stuffing, so that the product has the effects of clearing away heat and toxic materials, dispelling fire and eliminating dampness, improves the capability of resisting virus, bacteria and other infections of organisms, and can effectively treat and prevent cold, febrile convulsion, internal heat and thirst, rheumatic arthralgia, lumbocrural pain, spleen deficiency and edema and other diseases; compared with Chinese patent medicine, the Chinese patent medicine has the advantages of wide treatment range, quick response, simple preparation, convenient eating, rich nutrition, easy absorption and sweet and sour taste.
In the raw material, the raw material is,
thalictrum aquilegifolium, with bitter and cold nature, enters heart, liver and large intestine meridians, and has the actions of clearing heat, purging fire, drying dampness and removing toxicity, and is indicated for fever, vexation, damp-heat diarrhea, cough with lung heat, conjunctival congestion, swelling and pain, carbuncle, sore and furuncle.
The black fungus contains polysaccharide, can promote the immune function of human body, can activate the activity of phagocyte, and has good effect of improving the immunity of human body. The black fungus is called as 'intestinal tract scavenger', and for constipation patients, a proper amount of black fungus can play a good role in regulating diet, and because the black fungus contains a large amount of dietary fibers, the black fungus can promote gastrointestinal tract motility and play a role in moistening intestines and facilitating defecation. The black fungus contains nutrient components such as vitamin K, calcium and the like, can effectively inhibit blood clots and prevent the generation of the blood clots, and has a certain softening effect on blood vessels, so that the blood flows more smoothly, the morbidity of cardiovascular and cerebrovascular diseases is greatly reduced, and the black fungus is eaten by middle-aged and old people more. Black fungus is rich in iron, iron is a main component for enriching blood, and healthy growth of skin is facilitated only when body qi and blood are abundant. In addition, the black fungus can effectively remove free radicals generated by skin metabolism when being frequently eaten, plays an important role in beautifying and protecting skin and delaying aging, and women over twenty-five years old eat more. The black fungus contains more pectin substances, the pectin substances can rapidly expand when meeting water in intestinal tracts to meet the satiety of the stomach, and in addition, the pectin substances can also have a certain adsorption effect on villi on the stomach wall, so that the absorption of the body on fat and cholesterol is effectively reduced, and the effects of shaping the body and losing the weight are achieved. The black fungus contains high content of dietary fiber which is mostly soluble fiber, the dietary fiber can slow down the absorption of human beings to carbohydrate, and the black fungus is a good choice but is not suitable for being eaten more for patients with high blood sugar. Mainly aims at the crowd who love smoking, because black fungus has the effect of cleaning lung, more black fungus has the efficacy of clearing lung and moistening lung.
The lily can soften heart and cerebral vessels, reduce blood fat and blood pressure, enhance human immunity and resistance and protect intestines and stomach, because pectin in the lily has a certain protection effect on gastric mucosa, the pectin can protect the intestines and stomach from being stimulated by various foods so as to protect the intestines and stomach, the lily can treat hepatitis, cough, phlegm, sore throat and the like, and has a certain treatment effect on aplastic anemia, because the lily contains vitamin C, the lily has a treatment effect on the type of anemia, and the vitamin content in the lily is extremely high, so that the vitamin required by a human body can be supplemented, and the lily has an effect.
Wax apple contains much water, so that it has the functions of calming heart, tranquilizing mind, clearing heat and promoting urination. It can be used for treating various diseases, is a rare nutritional good fruit, can moisten lung and cool blood, eliminate phlegm and relieve cough, and is a good fruit for relieving fever. Lian Wu can also relieve hangover. The carbohydrate contained in wax apple can supplement cerebral glucose, relieve symptoms such as brain fatigue, dizziness, insomnia, amnesia, dry mouth and tongue, and has effects of calming heart, tranquilizing mind, and improving sleep. The wax apple has the function of helping digestion, has more water, can quench thirst firmly, and has the efficacy of promoting the production of body fluid to quench thirst. Eating wax apples in summer is the best season for enjoying good fruits.
The asparagus has the effects of refreshing mouth and removing greasy, and promoting gastrointestinal peristalsis, is bright in color, is rich in vitamins and cellulose, and can remove greasy and promote defecation. The asparagus has low sugar, low fat, high cellulose and rich trace elements, and has the effects of reducing fat and promoting weight loss; asparagus has effects of preventing and treating diseases effectively, the asparagine that asparagus contains has many special physiological effects to the human body, hydrolyze and produce aspartic acid, can improve organism metabolism, relieve fatigue, enhance physical strength, and have certain prevention and treatment effects to hypertension, heart disease, edema, nephritis, anemia, arthritis, etc.. In addition, manganese in asparagus can improve fat metabolism and reduce cholesterol, chromium can prevent and treat atherosclerosis, and molybdenum can block the synthesis of nitrite harmful to human body. Asparagus can effectively inhibit the rise of blood fat and liver fat in human body and has the efficacy of reducing blood fat. The asparagus is rich in histone which can enable human body cells to grow normally and effectively prevent cancer cells in the human body from diffusing, and also is rich in selenium and asparaginase which can effectively eliminate various harmful free radicals generated in the human body and inhibit the activity of carcinogens, thereby having the effects of cancer prevention and anticancer.
The raspberry has slightly sweet, sour and warm fruit, has the efficacies of arresting seminal emission, tonifying kidney, supporting yang, improving eyesight, sobering up, quenching thirst, reducing phlegm and detoxifying, and is mainly used for treating kidney deficiency, spermatorrhea, drunkenness, erysipelas and other symptoms. The leaf is slightly bitter, has the effects of clearing heat and relieving sore throat, detoxifying, reducing swelling, healing sore and the like, and is mainly used for treating sore throat, multiple abscess, mastitis and other diseases.
The pitaya flower is sweet in taste and slightly cold in nature, enters lung channels, can help to clear heat phlegm, remove accumulated heat, clear phlegm fire, effectively moisten lung, clear away lung heat, relieve cough and reduce sputum, can clear internal heat, accelerate body metabolism, promote toxin excretion, effectively avoid problems of dull skin, acne growth, aging and the like caused by toxin accumulation, and help to maintain beauty and keep young.
The safflower has the efficacies of promoting the production of body fluid and quenching thirst, contains a large amount of natural organic acids and a plurality of vitamins, can promote the secretion of saliva and regulate intestines and stomach, and has obvious relieving and regulating effects on a plurality of common diseases such as dyspepsia, anorexia, abdominal distension, food retention and the like. The crab apple is sour and astringent in taste, also contains some natural astringent components, has good effects of astringing essence and diarrhea, can diminish inflammation, sterilize and resist virus, can eliminate various inflammations in intestinal tracts, can be used for conditioning and treating by eating the crab apple when adverse symptoms such as diarrhea, enteritis, abdominal pain and the like appear at ordinary times, can quickly improve the symptoms, and is a food therapy good product for people with diarrhea, diarrhea and spermatorrhea.
Xylitol does not need insulin to participate in metabolism in vivo, does not increase blood sugar value, and can eliminate three more (polydipsia, diuresis and polyphagia) of diabetics, so that the xylitol is a safe sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for the diabetics.
The honey can improve the blood components and promote the functions of heart, brain and blood vessels, so the honey is beneficial to patients who often take the honey to patients with cardiovascular diseases; has protective effect on liver, can promote liver cell regeneration, and has certain inhibiting effect on fatty liver; the edible honey can rapidly supplement physical strength, eliminate fatigue and enhance the resistance to diseases; the honey has the function of sterilization, and the honey is not only free from interference to teeth but also has the function of sterilization and disinfection in the oral cavity after being eaten frequently; the honey can treat moderate skin injury, particularly scald, and when the honey is used as a skin wound dressing, bacteria can not grow; honey can also moisten intestines to relieve constipation.
Ajugao nut is warm in nature, pungent and bitter in taste, can dispel wind, remove dampness, regulate qi, promote appetite and relieve pain, and is mainly used for treating rheumatism pain, stomach cold, abdominal pain, dyspepsia and urinary calculus.
Herba Avenae Fatuae Ling is pungent, bitter and neutral in flavor, and can be used for dispelling pathogenic wind and dampness, reuniting bone, eliminating food stagnation, and expelling parasites, and can be used for treating rheumatic arthralgia, traumatic injury, fracture, dyspepsia, malnutritional stagnation, and insect stagnation.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises 100-80 parts of glutinous rice flour and 40-20 parts of mung bean flour, and the stuffing is prepared by 40-20 parts of grass of meadow rue, 40-15 parts of black fungus, 30-15 parts of lily, 20-10 parts of wax apple, 20-10 parts of ajuga africana, 20-10 parts of asparagus, 20-8 parts of raspberry, 20-10 parts of royal jelly, 20-10 parts of saffron, 55-25 parts of barbadense pink herb, 10-3 parts of xylitol and 10-3 parts of honey.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5-6h, then grinding the soaked sticky rice by a water mill and air-drying to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling flour for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 95-100 deg.C, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3-5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3-5 min, repeating the above actions for five or six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the sweet dumpling with the effects of clearing heat and removing fire.
Example 2
The grass meadow sweet dumpling with the fruity flavor for clearing heat and removing fire comprises 90-80 parts of glutinous rice flour and 35-20 parts of mung bean flour and stuffing, wherein the raw materials are processed and prepared according to the following preferred parts by weight, and the stuffing is prepared by 30-20 parts of grass of meadow sweet, 30-15 parts of black fungus, 25-15 parts of lily, 15-10 parts of wax apple, 15-10 parts of ajuga africana, 15-10 parts of asparagus, 15-8 parts of raspberry, 15-10 parts of pitaya flower, 18-10 parts of safflower, 45-25 parts of herba avenae chinensis, 8-3 parts of xylitol and 8-3 parts of honey.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5-6h, then grinding the soaked sticky rice by a water mill and air-drying to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling flour for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 95-100 deg.C, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3-5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3-5 min, repeating the above actions for five or six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the sweet dumpling with the effects of clearing heat and removing fire.
Example 3
The grass meadow sweet dumpling with the fruity flavor for clearing heat and removing fire comprises 100-80 parts of glutinous rice flour and 40-30 parts of mung bean flour and stuffing, wherein the stuffing is prepared by processing 40-30 parts of grass of meadow sweet, 40-30 parts of black fungus, 30-20 parts of lily, 20-15 parts of wax apple, 20-15 parts of ajuga africana, 20-15 parts of asparagus, 20-15 parts of raspberry, 20-15 parts of pitaya flower, 20-15 parts of saffron, 55-40 parts of barbat drug, 10-5 parts of xylitol and 10-5 parts of honey according to the following preferred weight parts.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5-6h, then grinding the soaked sticky rice by a water mill and air-drying to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling flour for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 95-100 deg.C, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3-5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3-5 min, repeating the above actions for five or six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the sweet dumpling with the effects of clearing heat and removing fire.
Example 4
The grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises powder of the sweet ball and stuffing, wherein the powder of the sweet ball is prepared by processing the raw materials according to the optimal weight part ratio, 80 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing the raw materials according to the optimal weight part ratio, and comprises 20 parts of grass of meadow rue, 20 parts of black fungus, 25 parts of lily bulb, 10 parts of wax apple, 10 parts of ajuga african nut, 10 parts of asparagus, 15 parts of raspberry, 10 parts of pitaya flower, 15 parts of safflower, 40 parts of barban skullcap, 5 parts of xylitol and 5 parts of honey.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5 hours, then grinding the soaked sticky rice into powder by a water mill and drying the powder in the air to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling powder for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 100 deg.C for half an hour, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3 min, repeating the above actions for five times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the heat-clearing and fire-removing sweet dumpling.
Example 5
The grass of meadow rue fruit glue ball with the fruity flavor for clearing heat and removing fire comprises 90 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing 30 parts of grass of meadow rue, 25 parts of black fungus, 20 parts of lily, 15 parts of wax apple, 15 parts of ajuga nut, 15 parts of asparagus, 20 parts of raspberry, 15 parts of pitaya flower, 15 parts of safflower, 35 parts of barban skullcap, 8 parts of xylitol and 8 parts of honey according to the optimal weight proportion.
A preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 6 hours, then grinding the soaked sticky rice into powder by a water mill and drying the powder in the air to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling powder for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water at 85 deg.C, stirring, water-bathing at 95 deg.C for half an hour, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 5 min, repeating the above actions for six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the heat-clearing and fire-removing sweet dumpling.
The invention is verified by two groups of clinics, wherein one group is a treatment group, the invention is taken 2 times a day, 10 milliliters of the medicine is taken in the morning and at night, and 7 days are a treatment course; another group is a control group, which takes heat-clearing and detoxicating capsules, 7 days are a treatment course, 2 capsules are taken each time in the morning and evening, 200 outpatients are selected, wherein 85 men and 115 women in the group are in the group, the maximum age is 60 years old, the minimum age is 20 years old, and the clinical manifestations of cold, febrile convulsion, internal heat and thirst quenching, rheumatic arthralgia, lumbocrural pain, spleen deficiency and edema and other symptoms are presented.
The comparison shows that the treatment group and the control group have great difference, thereby showing that the invention has better treatment effect in clinical application.
This summary merely illustrates some embodiments which are claimed, wherein one or more of the features recited in the claims can be combined with any one or more of the embodiments, and such combined embodiments are also within the scope of the present disclosure as if they were specifically recited in the disclosure.
Claims (6)
1. The heat-clearing and fire-removing fruity Chinese glue ball with the thalictrum bungeanum herb is characterized in that: the sweet dumpling flour comprises 100-80 parts of glutinous rice flour and 40-20 parts of mung bean flour, and the stuffing is prepared from 40-20 parts of thalictrum aquilegifolium, 40-15 parts of black fungus, 30-15 parts of lily, 20-10 parts of wax apple, 20-10 parts of ajuga ammopi, 20-10 parts of asparagus, 20-8 parts of raspberry, 20-10 parts of pitaya flower, 20-10 parts of saffron, 55-25 parts of barbat avellant, 10-3 parts of xylitol and 10-3 parts of honey.
2. The Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire according to claim 1, wherein: the sweet dumpling flour is prepared by processing raw materials according to the following preferred weight part ratio, 90-80 parts of glutinous rice flour and 35-20 parts of mung bean flour, and the stuffing is prepared by processing the raw materials according to the following preferred weight part ratio, 30-20 parts of thalictrum, 30-15 parts of black fungus, 25-15 parts of lily, 15-10 parts of wax apple, 15-10 parts of ajuga africana, 15-10 parts of asparagus, 15-8 parts of raspberry, 15-10 parts of pitaya flower, 18-10 parts of saffron, 45-25 parts of barbat skullcap, 8-3 parts of xylitol and 8-3 parts of honey.
3. The Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire according to claim 1, wherein: the sweet dumpling flour is prepared by processing the following raw materials in a preferable weight ratio, 100-80 parts of glutinous rice flour and 40-30 parts of mung bean flour, and the stuffing is prepared by processing the following raw materials in a preferable weight ratio, 40-30 parts of thalictrum aquilegifolium, 40-30 parts of black fungus, 30-20 parts of lily, 20-15 parts of syzygium samarangense, 20-15 parts of ajuga ferox, 20-15 parts of asparagus, 20-15 parts of raspberry, 20-15 parts of pitaya flower, 20-15 parts of saffron, 55-40 parts of barbat azoline, 10-5 parts of xylitol and 10-5 parts of honey.
4. The Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire according to claim 1, wherein: the sweet dumpling flour is prepared by processing the following raw materials in an optimal weight part ratio, 80 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing the following raw materials in an optimal weight part ratio, 20 parts of thalictrum aquilegifolium, 20 parts of black fungus, 25 parts of lily, 10 parts of wax apple, 10 parts of ajuga africana, 10 parts of asparagus, 15 parts of raspberry, 10 parts of pitaya flower, 15 parts of flower red, 40 parts of barban skullcap, 5 parts of xylitol and 5 parts of honey.
5. The Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire according to claim 1, wherein: the sweet dumpling flour is prepared by processing the following raw materials in an optimal weight part ratio, 90 parts of glutinous rice flour and 30 parts of mung bean flour, and the stuffing is prepared by processing the following raw materials in an optimal weight part ratio, 30 parts of thalictrum aquilegifolium, 25 parts of black fungus, 20 parts of lily, 15 parts of wax apple, 15 parts of ajuga ammi, 15 parts of asparagus, 20 parts of raspberry, 15 parts of pitaya flower, 15 parts of flower red, 35 parts of barban azoline, 8 parts of xylitol and 8 parts of honey.
6. The Thalictrum aquilegifolium fruit glue ball with effects of clearing heat and removing fire according to any one of claims 1 to 5, wherein: a preparation method of a Thalictrum aquilegifolium fruity sweet dumpling capable of clearing heat and removing fire comprises the following steps:
(1) sorting
Selecting high-quality glutinous rice, mung bean powder, thalictrum odoratum, black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple, avena, xylitol and honey according to the weight part ratio of the raw materials, and cleaning the thalictrum odoratum, the black fungus, lily, wax apple, ajuga africana, asparagus, raspberry, pitaya flower, crab apple and avena for later use;
(2) sweet dumpling making powder
Soaking the sticky rice in the step (1) for 5-6h, then grinding the soaked sticky rice by a water mill and air-drying to obtain sticky rice powder, and mixing and stirring the sticky rice powder and mung bean powder uniformly to obtain sweet dumpling flour for later use;
(3) making stuffing:
a. mixing and pulverizing
Putting black fungus, lily, wax apple, asparagus, raspberry, pitaya flower and crab apple into a stirrer according to the weight part ratio, mixing and beating uniformly into powder to obtain fruit stuffing for later use;
b. extraction of
Freeze-drying Thalictrum aquilegifolium, semen Trachyspermi Ammi and herba Ainsliaeae Yunnanensis, pulverizing at below zero degree, sieving with 100 mesh sieve to obtain coarse powder, pulverizing the coarse powder with nanometer pulverizer to obtain nanometer medicinal powder, adding 5 times of hot water of 85 deg.C, stirring, water-bathing at 95-100 deg.C, extracting for 3 times, mixing the extractive solutions, filtering, centrifuging, and removing turbidity and precipitate to obtain Chinese medicinal liquid;
c. syrup preparation
Uniformly mixing xylitol, honey and water according to the ratio of 2:2:1 to obtain syrup for later use;
d. mixing and stirring
Pouring the traditional Chinese medicine liquid into the fruit stuffing, uniformly stirring the fruit stuffing and the traditional Chinese medicine liquid by using a stirrer, pouring syrup into the mixed powder stuffing in a plurality of times, continuously and uniformly stirring by using the stirrer until the stuffing can be held into a ball, and obtaining the stuffing for later use without loosing the stuffing after breaking;
e. beating and granulating
Laying a preservative film on a chopping board, placing the mixed stuffing on the preservative film, pressing the stuffing into a round cake shape by hands, covering a layer of preservative film on the stuffing, continuously pressing and beating the stuffing by using a flour stick, moving the flour stick left and right to press the stuffing until the stuffing is rolled into a thin cake shape with the thickness of about 1 cm, removing the preservative film on the stuffing, cutting the stuffing into long strips with the width of 1 cm, cutting the long strips into small square blocks with the width of 1 cm at an angle vertical to the long strips, freezing the prepared stuffing core in a refrigerator for 10 minutes, and obtaining the stuffing core for later use, wherein the temperature of the refrigerator is minus 20 ℃;
(4) making glutinous rice syrup
Mixing glutinous rice flour, xylitol, honey and water according to a ratio of 4:1:1:15, and stirring to obtain glutinous rice syrup for later use;
(5) shaping of
Taking out the frozen stuffing core, soaking the stuffing core in glutinous rice sweet water for 3s, taking out, putting the stuffing core adhered with the glutinous rice sweet water into a roller filled with sweet dumpling flour for repeated rolling movement for 3-5 min, taking out the stuffing core wrapped with the sweet dumpling flour, soaking the stuffing core in the glutinous rice sweet water for 3s again, taking out, putting the stuffing core into the sweet dumpling flour in the roller, covering the roller for repeated rolling movement for 3-5 min, repeating the above actions for five or six times until the stuffing core is wrapped by the sweet dumpling flour, and rolling into a spherical shape to obtain the sweet dumpling with the effects of clearing heat and removing fire.
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