CN112089043A - Sweet osmanthus seasoning and preparation method thereof - Google Patents
Sweet osmanthus seasoning and preparation method thereof Download PDFInfo
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- CN112089043A CN112089043A CN202010803357.9A CN202010803357A CN112089043A CN 112089043 A CN112089043 A CN 112089043A CN 202010803357 A CN202010803357 A CN 202010803357A CN 112089043 A CN112089043 A CN 112089043A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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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- 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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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A61K36/18—Magnoliophyta (angiosperms)
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Abstract
The invention belongs to the field of food processing, and particularly relates to a sweet osmanthus seasoning and a preparation method thereof. The sweet osmanthus seasoning is characterized by being prepared from the following raw materials in parts by weight: 500 portions of fresh sweet osmanthus 200-containing materials, 5-20 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.3-2 portions of thickening agent. The sweet osmanthus seasoning is scientific in material selection and proportioning, and is widely applied to products such as catering, sweet dumplings, pastry stuffing, wine brewing and the like. The fresh flowers are used as food, which is a choice for people to have delicious taste and health; the preparation method has the advantages of reasonable process, simple process, strong operability, short production period, suitability for industrial production and wide market prospect.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a sweet osmanthus seasoning and a preparation method thereof.
Background
The hunger Long under the southern peak of Hangzhou is the Shangui Sheng. Every time before or after the autumn in August, the sweet osmanthus flowers and chestnut soup have fragrance, people can find faint and prosperous spots in the 'golden and snowy world'. The sweet osmanthus has economic value besides being enjoyed. The osmanthus fragrans and the cinnamomum japonicum have strong fragrance and are natural raw materials for processing the seasoning. The crisp sweet osmanthus is mixed with white sugar to obtain the sweet osmanthus common in the market. If the essence extracted from the sweet osmanthus is mixed in the filling sugar, the sweet osmanthus sugar is obtained.
The sweet osmanthus is prepared by finely processing fresh sweet osmanthus and white granulated sugar, is widely used as an auxiliary raw material of traditional snack cakes and desserts such as glue puddings, porridge, moon cakes, sesame cakes, preserved fruits, sweet soup and the like, and has beautiful color and delicious taste.
No related report of preparing the traditional Chinese medicinal material and the sugar sweet osmanthus is found in the prior art.
Disclosure of Invention
The sugar sweet osmanthus is prepared by taking fresh sweet osmanthus as a main raw material and adding traditional Chinese medicine powder containing various traditional Chinese medicine components with the functions of enriching blood and nourishing qi, has good effects of enriching blood and nourishing qi, is rich in nutrition, is all natural and original, has no toxic or side effect on a human body, is convenient to eat, can be eaten for a long time, and has wide market prospect.
In order to solve the technical problems, the invention adopts the following technical means:
the sweet osmanthus seasoning is prepared from the following raw materials in parts by weight: 500 portions of fresh sweet osmanthus 200-containing materials, 5-20 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.3-2 portions of thickening agent.
Preferably, the sweet osmanthus seasoning is prepared from the following raw materials in parts by weight: 300 parts of traditional Chinese medicine powder, 0 part of white granulated sugar, 3 parts of white granulated sugar and 1 part of thickening agent.
Preferably, the thickening agent is honey.
Preferably, the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 5-20 parts of polyporus umbellatus, 10-30 parts of fructus aurantii, 5-20 parts of codonopsis pilosula, 20-50 parts of hawthorn and 5-15 parts of eucommia ulmoides in parts by weight, mixing and crushing, adding 6-10 times of clear water, boiling with strong fire, then decocting with slow fire for 2 hours, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The invention also provides a preparation method of the sweet osmanthus seasoning, which comprises the following steps:
(1) weighing fresh sweet osmanthus petals, screening, cleaning and airing for later use;
(2) then uniformly mixing the traditional Chinese medicine powder with fresh osmanthus to obtain an osmanthus traditional Chinese medicine mixture;
(3) adding tap water into white granulated sugar, heating to 50-80 deg.C in a container, further heating for 0.5 hr, immediately adding thickener, stirring to obtain white granulated sugar and Mel juice, and keeping the temperature at 50 deg.C for use;
(4) and (3) uniformly mixing the sweet osmanthus traditional Chinese medicine mixture obtained in the step (2) with white granulated sugar and honey juice, and cooling to obtain the sweet osmanthus seasoning.
Preferably, the adding amount of the tap water in the step (3) is 2-5 times of the mass of the white granulated sugar.
Compared with the prior art, the invention has the beneficial effects that:
the sweet osmanthus seasoning is scientific in material selection and proportioning, and is widely applied to products such as catering, sweet dumplings, pastry stuffing, wine brewing and the like. The fresh flowers are used as food, which is a choice for people to have delicious taste and health; the preparation method has the advantages of reasonable process, simple process, strong operability, short production period, suitability for industrial production and wide market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited to the scope of the examples.
Example 1:
the sweet osmanthus seasoning is prepared from the following raw materials in parts by weight: 200 parts of fresh sweet osmanthus, 5 parts of traditional Chinese medicine powder, 1 part of white granulated sugar and 0.3 part of thickening agent; the thickening agent is honey; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 5 parts of grifola, 10 parts of fructus aurantii, 5 parts of codonopsis pilosula, 20 parts of hawthorn and 5 parts of eucommia ulmoides in parts by weight, mixing and crushing, adding 6 times of clear water, boiling with strong fire, decocting with slow fire for 2 hours, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the sweet osmanthus seasoning comprises the following steps:
(1) weighing fresh sweet osmanthus petals, screening, cleaning and airing for later use;
(2) then uniformly mixing the traditional Chinese medicine powder with fresh osmanthus to obtain an osmanthus traditional Chinese medicine mixture;
(3) adding tap water into white granulated sugar, heating to 50 deg.C in a container, further heating for 0.5 hr, immediately adding thickener, stirring to obtain white granulated sugar and Mel juice, and keeping the temperature at 50 deg.C for use; the adding amount of the tap water is 2 times of the mass of the white granulated sugar;
(4) and (3) uniformly mixing the sweet osmanthus traditional Chinese medicine mixture obtained in the step (2) with white granulated sugar and honey juice, and cooling to obtain the sweet osmanthus seasoning.
Example 2:
the sweet osmanthus seasoning is prepared from the following raw materials in parts by weight: 500 parts of fresh sweet osmanthus, 20 parts of traditional Chinese medicine powder, 5 parts of white granulated sugar and 2 parts of thickening agent; the thickening agent is honey; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 20 parts of grifola, 30 parts of fructus aurantii, 20 parts of codonopsis pilosula, 50 parts of hawthorn and 15 parts of eucommia ulmoides in parts by weight, mixing and crushing, adding 10 times of clear water, boiling with strong fire, decocting with slow fire for 2 hours, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the sweet osmanthus seasoning comprises the following steps:
(1) weighing fresh sweet osmanthus petals, screening, cleaning and airing for later use;
(2) then uniformly mixing the traditional Chinese medicine powder with fresh osmanthus to obtain an osmanthus traditional Chinese medicine mixture;
(3) adding tap water into white granulated sugar, heating to 80 deg.C in a container, further heating for 0.5 hr, immediately adding thickener, stirring to obtain white granulated sugar and Mel juice, and keeping the temperature at 50 deg.C for use; the adding amount of the tap water is 5 times of the mass of the white granulated sugar;
(4) and (3) uniformly mixing the sweet osmanthus traditional Chinese medicine mixture obtained in the step (2) with white granulated sugar and honey juice, and cooling to obtain the sweet osmanthus seasoning.
Example 3:
the sweet osmanthus seasoning is prepared from the following raw materials in parts by weight: 300 parts of fresh sweet osmanthus, 10 parts of traditional Chinese medicine powder, 2 parts of white granulated sugar and 1 part of thickening agent; the thickening agent is honey; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 10 parts of grifola, 20 parts of fructus aurantii, 10 parts of codonopsis pilosula, 30 parts of hawthorn and 10 parts of eucommia ulmoides in parts by weight, mixing and crushing, adding 8 times of clear water, boiling with strong fire, decocting with slow fire for 2 hours, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the sweet osmanthus seasoning comprises the following steps:
(1) weighing fresh sweet osmanthus petals, screening, cleaning and airing for later use;
(2) then uniformly mixing the traditional Chinese medicine powder with fresh osmanthus to obtain an osmanthus traditional Chinese medicine mixture;
(3) adding tap water into white granulated sugar, heating to 60 deg.C in a container, further heating for 0.5 hr, immediately adding thickener, stirring to obtain white granulated sugar and Mel juice, and keeping the temperature at 50 deg.C for use; the adding amount of the tap water is 4 times of the mass of the white granulated sugar;
(4) and (3) uniformly mixing the sweet osmanthus traditional Chinese medicine mixture obtained in the step (2) with white granulated sugar and honey juice, and cooling to obtain the sweet osmanthus seasoning.
Clinical effects
The invention takes nutritional anemia as an example, 150 diagnosed clinical cases are selected, and in the diagnosed observation objects, other serious diseases do not exist, 80 men have diseases, and the average age is 55 years old; 70 women, which were 48 years old on average and were divided into 3 groups, were fed with the sugar osmanthus fragrans seasoning prepared by the method described in examples 1-3, respectively.
Criteria for diagnosing nutritional anemia are:
sallow complexion, bloodless complexion and whitish lips; dizziness, soreness and weakness of the waist and knees; lassitude, insomnia, dreaminess, and mental confusion; fatigue is easy to occur, cold is easy to occur, and the immunity is reduced; it is accompanied by palpitation, shortness of breath and palpitation. Low hemoglobin: namely Hb is less than or equal to 110g/L (male), and Hb is less than or equal to 100g/L (female).
And (3) judging the curative effect:
(1) the effect is shown: the symptoms are obviously improved, and the hemoglobin is recovered to be normal, namely Hb is more than 120g/L (male), and Hb is more than 100g/L (female). The face color is improved, and the face gradually begins to be ruddy; the sleep quality is improved, and the sleep time is prolonged; enhancing constitution and resistance; the symptoms such as dizziness, hypodynamia, palpitation, short breath and the like are obviously relieved or disappeared.
(2) The method has the following advantages: all symptoms are relieved, Hb rises but still does not reach the standard value, and complexion, sleep, physical strength, immunity and the like are improved to a certain degree.
(3) And (4) invalidation: no improvement in symptoms.
In the test, other medicines and health care products are stopped taking, and the sweet osmanthus seasoning prepared by the method of the specific embodiment 1-3 is eaten for 1 time every morning at breakfast, each time is 100g, and the sweet osmanthus seasoning is continuously taken for 2 months.
Table 1 clinical effects of the sugar sweet osmanthus seasoning of the present invention
As can be seen from Table 1, the effective rates of 3 groups of patients respectively take the sweet osmanthus seasoning for 2 months are all above 82%.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (6)
1. The sweet osmanthus seasoning is characterized by being prepared from the following raw materials in parts by weight: 500 portions of fresh sweet osmanthus 200-containing materials, 5-20 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.3-2 portions of thickening agent.
2. The sweet osmanthus seasoning according to claim 1, which is prepared from the following raw materials in parts by weight: 300 parts of traditional Chinese medicine powder, 0 part of white granulated sugar, 3 parts of white granulated sugar and 1 part of thickening agent.
3. The sugar osmanthus seasoning of claim 1 wherein the thickener is honey.
4. The sweet osmanthus seasoning according to any one of claims 1 to 3, wherein the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 5-20 parts of polyporus umbellatus, 10-30 parts of fructus aurantii, 5-20 parts of codonopsis pilosula, 20-50 parts of hawthorn and 5-15 parts of eucommia ulmoides in parts by weight, mixing and crushing, adding 6-10 times of clear water, boiling with strong fire, then decocting with slow fire for 2 hours, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
5. The preparation method of sweet osmanthus seasoning according to any one of claims 1 to 3, comprising the following steps:
(1) weighing fresh sweet osmanthus petals, screening, cleaning and airing for later use;
(2) then uniformly mixing the traditional Chinese medicine powder with fresh osmanthus to obtain an osmanthus traditional Chinese medicine mixture;
(3) adding tap water into white granulated sugar, heating to 50-80 deg.C in a container, further heating for 0.5 hr, immediately adding thickener, stirring to obtain white granulated sugar and Mel juice, and keeping the temperature at 50 deg.C for use;
(4) and (3) uniformly mixing the sweet osmanthus traditional Chinese medicine mixture obtained in the step (2) with white granulated sugar and honey juice, and cooling to obtain the sweet osmanthus seasoning.
6. The preparation method of sweet osmanthus seasoning according to claim 5, wherein the amount of the tap water added in the step (3) is 2-5 times of the mass of the white granulated sugar.
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| 大众养生网: "杜仲山楂泡茶的功效", 《HTTP://M.TOM.COM/SHCS/201812/1265502961.HTML》 * |
| 爱美食的阳阳: "金秋桂花香，保存下那份沁人心脾的浓香，我们来自制糖桂花吧", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1611676973760160424&WFR=SPIDER&FOR=PC》 * |
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