CN112314917A - 一种吊瓜籽的制备方法 - Google Patents
一种吊瓜籽的制备方法 Download PDFInfo
- Publication number
- CN112314917A CN112314917A CN202011184697.4A CN202011184697A CN112314917A CN 112314917 A CN112314917 A CN 112314917A CN 202011184697 A CN202011184697 A CN 202011184697A CN 112314917 A CN112314917 A CN 112314917A
- Authority
- CN
- China
- Prior art keywords
- seeds
- trichosanthes kirilowii
- parts
- kirilowii maxim
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006023 Trichosanthes kirilowii Species 0.000 title claims abstract description 81
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims abstract description 20
- 244000078912 Trichosanthes cucumerina Species 0.000 claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 claims abstract description 18
- 239000010231 banlangen Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 10
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims abstract description 10
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229960001462 sodium cyclamate Drugs 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229940085605 saccharin sodium Drugs 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 14
- 241000234435 Lilium Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 230000035764 nutrition Effects 0.000 claims description 10
- 239000003623 enhancer Substances 0.000 claims description 9
- 235000020238 sunflower seed Nutrition 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 8
- 244000061508 Eriobotrya japonica Species 0.000 claims description 8
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 3
- 239000001354 calcium citrate Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000011706 ferric diphosphate Substances 0.000 claims description 3
- 235000007144 ferric diphosphate Nutrition 0.000 claims description 3
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims description 3
- 229940036404 ferric pyrophosphate Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 3
- 239000004246 zinc acetate Substances 0.000 claims description 3
- 235000013904 zinc acetate Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 238000003756 stirring Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 206010061218 Inflammation Diseases 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000020169 heat generation Effects 0.000 abstract description 2
- 230000007943 positive regulation of appetite Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 206010062717 Increased upper airway secretion Diseases 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 6
- 208000026435 phlegm Diseases 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 230000003467 diminishing effect Effects 0.000 description 4
- 230000004054 inflammatory process Effects 0.000 description 4
- 230000004936 stimulating effect Effects 0.000 description 4
- 241000723347 Cinnamomum Species 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 235000017803 cinnamon Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 208000000616 Hemoptysis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000218989 Trichosanthes Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001050 lubricating effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000005195 poor health Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021118 Hypotonia Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012174 chinese wax Substances 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 208000017561 flaccidity Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000011877 solvent mixture Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种吊瓜籽的制备方法，包含以下步骤：(1)选取吊瓜籽；(2)称取北沙参、鲜百合、板蓝根、桂皮、枇杷叶、生姜、白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠；(3)将北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜，加入水煎煮，将煎煮水过滤，得到滤液A；(4)将吊瓜籽加入步骤(3)得到的滤液A中，再加入白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠进行煮制；(5)捞出煮好的吊瓜籽，晾干；(6)将晾干的吊瓜籽放在烘干机中烘制；(7)将烘制好的吊瓜籽灭菌、包装，即得成品。本发明提供的吊瓜籽的制备方法制得的吊瓜籽清香扑鼻，抗菌消炎，开胃健脾，入味效果好，且清热解毒、不易上火，营养价值高。
Description
技术领域
本发明涉及吊瓜生产加工的技术领域，更具体地说，特别涉及一种吊瓜籽的制备方法。
背景技术
吊瓜，又名栝楼，因其成熟后为黄色，内部为稀浆故别名屎冬瓜。吊瓜是被子植物门、双子叶纲、葫芦科、瓜蒌属的多年生草本攀缘植物，我国东部以及长江、黄河流域等地均可栽种。吊瓜具有健胃、润肺、化痰、散结、润肠作用，主治痰热咳嗽、肺痰咳血、胸闷、消泻和便秘等症状，据现代医学研究表明，吊瓜籽含不饱和脂肪酸16.8％、蛋白质5.46％，还含有17中氨基酸、三贴皂苷、多种维生素以及钙、铁、锌、硒等微量元素，因此，吊瓜在人们的日常餐桌上很受欢迎。
吊瓜全身皆可入药，其根又名天花粉，功效清热生津、消肿排脓，主治热病烦渴，肺热燥咳，内热消渴，疮疡肿毒。其果实又名瓜蒌，有润肺、化痰、散结、润肠功效，主治痰热咳嗽，胸痹，结胸，肺痿咳血，消渴，便秘，痈肿初起等症。此外，吊瓜籽营养丰富，其中蛋白质、脂肪、纤维素、微量元素及生物碱、黄酮类、疳类和有机类含量颇丰，是天然绿色保健品，长期食用有益健康，因此吊瓜已经成为人们普遍喜爱的食品。据《本草纲目》、《中药大辞典》、《中国医学大全》中药志等中医药文献记载：皮、籽、根均可入药，具有润肺化痰、降火止咳、宽胸散结、消肿祛毒、润肠通便功效。
随着现代医药、食品、保健及化妆业的发展，用吊瓜资源开发生产纯天然、无毒副作用和具有多种功能的食品具有重要的开发价值和广阔的市场前景。一般吊瓜籽加工方法都是采用成熟的吊瓜，剥开皮后再分离覆盖在吊瓜籽上面的粘稠的半液态网膜，取出吊瓜籽仁进行单颗粒的蒸煮或炒制。这样生产的吊瓜籽口味较为单一，保健效果差，多吃容易上火，并且由于吊瓜籽在制作过程中所添加的配料简单，无法提高吊瓜籽的营养价值。针对现有加工方法存在的上述缺点，提出本发明。
发明内容
本发明提供了一种吊瓜籽的制备方法，制得的吊瓜籽清香扑鼻，抗菌消炎，开胃健脾，入味效果好，且清热解毒、不易上火，营养价值高。
一种吊瓜籽的制备方法，其特征在于，包含以下步骤：
(1)选取吊瓜，破碎吊瓜，取出吊瓜籽，将所述吊瓜籽清洗晾干；
(2)按重量份称取15－20份北沙参、10－12份鲜百合、8－10份板蓝根、3－5份桂皮、5－8份枇杷叶、5－8份生姜、4－8份白糖、4－8份食用盐、1－2份乙基麦芽酚、0.15－0.20份甜蜜素以及0.15－0.20份糖精钠；
(3)将步骤(2)称量好的所述北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜，加入水煎煮，将煎煮水过滤，得到滤液A；
(4)将吊瓜籽加入步骤(3)得到的所述滤液A中，再加入按照重量份称取的所述白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠进行煮制；
(5)捞出煮好的吊瓜籽，晾干；
(6)将晾干的吊瓜籽放在烘干机中烘制；
(7)将烘制好的吊瓜籽灭菌、包装，即得成品。
上述的一种吊瓜籽的制备方法，优选地，步骤(6)中的烘干机调节为烘制温度为130－135℃，时间为30－38分钟。
上述的一种吊瓜籽的制备方法，优选地，步骤(4)中称取的吊瓜籽为200－250份。
上述的一种吊瓜籽的制备方法，优选地，步骤(3)中，在煎煮之前，还包括将称量好的所述北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜放入麻袋或网纱袋的操作。
上述的一种吊瓜籽的制备方法，优选地，步骤(6)中，在将吊瓜籽放在烘干机中烘制之前，还包括向吊瓜籽中添加植物油和营养强化剂，并将植物油、营养强化剂与吊瓜籽混合拌匀的操作。
上述的一种吊瓜籽的制备方法，优选地，所述营养强化剂为柠檬酸钙、焦磷酸铁和乙酸锌中的至少一种。
上述的一种吊瓜籽的制备方法，优选地，所述植物油为菜籽油、玉米油、花生油以及葵花籽油的至少一种。
上述的一种吊瓜籽的制备方法，优选地，步骤(7)中所述灭菌条件具体为：灭菌温度70－75℃，灭菌时间40－45min。
本发明的有益效果在于：本发明将吊瓜籽置于北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜煎煮后的滤液中煮制，入味快，吊瓜籽充分吸收滤液中的活性成分，提高了吊瓜籽的营养价值，同时使吊瓜籽具有清热解毒、抗菌消炎、开胃健脾等功效，同时将白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠与吊瓜籽混合煮制，有效改善吊瓜籽的风味；最后将吊瓜籽烘烤，使葵瓜子具有一定的抗氧化和防腐作用，进一步延长葵瓜子的贮存时间，且使葵瓜子的风味具有层次感，改善吊瓜籽的口感。本发明提出的吊瓜籽的制备方法，制得的吊瓜籽清香扑鼻，抗菌消炎，开胃健脾，入味效果好，且清热解毒、不易上火，提升了吊瓜籽的营养价值。
具体实施方式
为了使本技术领域的人员更好地理解本申请中的技术方案，下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。
必须指出的是，除非上下文另外明确规定，否则如本说明书及所附权利要求中所用，单数形式“一”、“一个/种”和“该/所述”既可包括一个指代物，又可包括多个指代物(即两个以上，包括两个)。
除非另外指明，否则本发明中的数值范围为大约的，并且因此可以包括在所述范围外的值。所述数值范围可在本发明表述为从“约”一个特定值和/或至“约”另一个特定值。
当表述这样的范围时，另一个方面包括从所述一个特定值和/或至另一个特定值。相似地，当通过使用先行词“约”将值表示为近似值时，应当理解，所述特定值形成另一个方面。还应当理解，数值范围中每一个的端点在与另一个端点的关系中均是重要的并独立于另一个端点。
在说明书和最后的权利要求书中提及组合物或制品中特定元素或组分的重量份是指组合物或制品中该元素或组分与任何其它元素或组分之间以重量份表述的重量关系。
除非具体指出有相反含义，或基于上下文的语境或所属技术领域内惯用方式的暗示，否则本发明中提及的所有分数以及百分比均按重量计，且组分的重量百分比基于包含该组分的组合物或产品的总重量。
本发明中提及的“包含”、“包括”、“具有”以及类似术语并不意欲排除任何可选组分、步骤或程序的存在，而无论是否具体公开任何可选组分、步骤或程序。为了避免任何疑问，除非存在相反陈述，否则通过使用术语“包含”要求的所有方法可以包括一个或多个额外步骤、设备零件或组成部分以及/或物质。相比之下，术语“由……组成”排除未具体叙述或列举的任何组分、步骤或程序。除非另外说明，否则术语“或”是指单独以及以任何组合形式列举的成员。
此外，本发明中任何所参考的专利文献或非专利文献的内容都以其全文引用的方式并入本发明，尤其关于所属领域中公开的定义(在并未与本发明具体提供的任何定义不一致的情况下)和常识。
在本发明中，除非另外指明，否则份数均为重量份，温度均以℃表示或处于环境温度下，并且压力为大气压或接近大气压。存在反应条件(例如组分浓度、所需的溶剂、溶剂混合物、温度、压力和其它反应范围)以及可用于优化通过所述方法得到的产物纯度和收率的条件的多种变型形式和组合。将只需要合理的常规实验来优化此类方法条件。
本实施例采用递进的方式撰写。
本发明实施例提供一种吊瓜籽的制备方法，其特征在于，包含以下步骤：
(1)选取吊瓜，破碎吊瓜，取出吊瓜籽，将所述吊瓜籽清洗晾干；
(2)按重量份称取15－20份北沙参、10－12份鲜百合、8－10份板蓝根、3－5份桂皮、5－8份枇杷叶、5－8份生姜、4－8份白糖、4－8份食用盐、1－2份乙基麦芽酚、0.15－0.20份甜蜜素以及0.15－0.20份糖精钠；
(3)将步骤(2)称量好的北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜，加入水煎煮，将煎煮水过滤，得到滤液A；
(4)将吊瓜籽加入步骤(3)得到的所述滤液A中，再加入按照重量份称取的所述白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠进行煮制；
(5)捞出煮好的吊瓜籽，晾干；
(6)将晾干的吊瓜籽放在烘干机中烘制；
(7)将烘制好的吊瓜籽灭菌、包装，即得成品。
现有技术中一般的加工方法都是采用成熟的吊瓜，剥开皮后再分离覆盖在吊瓜籽上面的粘稠的半液态网膜，取出吊瓜籽仁进行单颗粒的蒸煮或炒制。这样生产的吊瓜籽口味较为单一，保健效果差，多吃容易上火，并且由于吊瓜籽在制作过程中所添加的配料简单，无法提高吊瓜籽的营养价值。
本发明将吊瓜籽置于北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜煎煮后的滤液中煮制，入味快，吊瓜籽充分吸收滤液中的活性成分，提高了吊瓜籽的营养价值，同时使吊瓜籽具有清热解毒、抗菌消炎、开胃健脾等功效，同时将白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠与吊瓜籽混合煮制，有效改善吊瓜籽的风味；最后将吊瓜籽烘烤，使葵瓜子具有一定的抗氧化和防腐作用，进一步延长葵瓜子的贮存时间，且使葵瓜子的风味具有层次感，改善吊瓜籽的口感。本发明提出的吊瓜籽的制备方法，制得的吊瓜籽清香扑鼻，抗菌消炎，开胃健脾，入味效果好，且清热解毒、不易上火，提升了吊瓜籽的营养价值。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，步骤(6)中的烘干机调节为烘制温度为130－135℃，时间为30－38分钟。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，步骤(4)中称取的吊瓜籽为200－250份。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，步骤(3)中，在煎煮之前，还包括将称量好的北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜放入麻袋或网纱袋的操作。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，步骤(6)中，在将吊瓜籽放在烘干机中烘制之前，还包括向吊瓜籽中添加植物油和营养强化剂，并将植物油、营养强化剂与吊瓜籽混合拌匀的操作。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，营养强化剂为柠檬酸钙、焦磷酸铁和乙酸锌中的至少一种。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，植物油为菜籽油、玉米油、花生油以及葵花籽油的至少一种。
本发明实施例提供的吊瓜籽的制备方法，作为优选方案，步骤(7)中灭菌条件具体为：灭菌温度70－75℃，灭菌时间40－45min。
以上对本发明所提供的吊瓜籽的制备方法进行了详细介绍。本文中应用了具体个例对本发明的原理及实施方式进行了阐述，以上实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以对本发明进行若干改进和修饰，这些改进和修饰也落入本发明权利要求的保护范围内。
Claims (8)
1.一种吊瓜籽的制备方法，其特征在于，包含以下步骤：
(1)选取吊瓜，破碎吊瓜，取出吊瓜籽，将所述吊瓜籽清洗晾干；
(2)按重量份称取15－20份北沙参、10－12份鲜百合、8－10份板蓝根、3－5份桂皮、5－8份枇杷叶、5－8份生姜、4－8份白糖、4－8份食用盐、1－2份乙基麦芽酚、0.15－0.20份甜蜜素以及0.15－0.20份糖精钠；
(3)将步骤(2)称量好的所述北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜，加入水煎煮，将煎煮水过滤，得到滤液A；
(4)将吊瓜籽加入步骤(3)得到的所述滤液A中，再加入按照重量份称取的所述白糖、食用盐、乙基麦芽酚、甜蜜素以及糖精钠进行煮制；
(5)捞出煮好的吊瓜籽，晾干；
(6)将晾干的吊瓜籽放在烘干机中烘制；
(7)将烘制好的吊瓜籽灭菌、包装，即得成品。
2.根据权利要求1所述的一种吊瓜籽的制备方法，其特征在于，步骤(6)中的烘干机调节为烘制温度为130－135℃，时间为30－38分钟。
3.根据权利要求1所述的一种吊瓜籽的制备方法，其特征在于，步骤(4)中称取的吊瓜籽为200－250份。
4.根据权利要求1所述的一种吊瓜籽的制备方法，其特征在于，步骤(3)中，在煎煮之前，还包括将称量好的所述北沙参、鲜百合、板蓝根、桂皮、枇杷叶和生姜放入麻袋或网纱袋的操作。
5.根据权利要求1所述的一种吊瓜籽的制备方法，其特征在于，步骤(6)中，在将吊瓜籽放在烘干机中烘制之前，还包括向吊瓜籽中添加植物油和营养强化剂，并将植物油、营养强化剂与吊瓜籽混合拌匀的操作。
6.根据权利要求5所述的一种吊瓜籽的制备方法，其特征在于，所述营养强化剂为柠檬酸钙、焦磷酸铁和乙酸锌中的至少一种。
7.根据权利要求5所述的一种吊瓜籽的制备方法，其特征在于，所述植物油为菜籽油、玉米油、花生油以及葵花籽油的至少一种。
8.根据权利要求1所述的一种吊瓜籽的制备方法，其特征在于，步骤(7)中所述灭菌条件具体为：灭菌温度70－75℃，灭菌时间40－45min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011184697.4A CN112314917A (zh) | 2020-10-29 | 2020-10-29 | 一种吊瓜籽的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011184697.4A CN112314917A (zh) | 2020-10-29 | 2020-10-29 | 一种吊瓜籽的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314917A true CN112314917A (zh) | 2021-02-05 |
Family
ID=74297358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011184697.4A Pending CN112314917A (zh) | 2020-10-29 | 2020-10-29 | 一种吊瓜籽的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314917A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224950A (zh) * | 2011-05-18 | 2011-10-26 | 安徽詹氏食品有限公司 | 一种椒盐味吊瓜子及其加工方法 |
| CN107279921A (zh) * | 2017-07-06 | 2017-10-24 | 蚌埠市白根柱清真炒货厂 | 一种香浓保健吊瓜子的制备方法 |
-
2020
- 2020-10-29 CN CN202011184697.4A patent/CN112314917A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224950A (zh) * | 2011-05-18 | 2011-10-26 | 安徽詹氏食品有限公司 | 一种椒盐味吊瓜子及其加工方法 |
| CN107279921A (zh) * | 2017-07-06 | 2017-10-24 | 蚌埠市白根柱清真炒货厂 | 一种香浓保健吊瓜子的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 曾洁等: "《油料类食品加工技术》", 30 June 2011, 科学技术文献出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101806072B1 (ko) | 즉석 삼계탕 제조방법 | |
| KR20140074422A (ko) | 숫누에번데기를 주원료로 한 환(丸) 제품의 제조방법 | |
| CN103734360B (zh) | 一种保健食用油及其制备方法 | |
| KR101219911B1 (ko) | 울금을 이용한 건강보조식품의 제조방법 및 이를 이용한 건강보조식품 | |
| KR102404589B1 (ko) | 천년초 액상액을 이용한 누룽지의 제조 방법 | |
| CN103704791A (zh) | 一种香椿花生酱及其制备方法 | |
| CN103478560B (zh) | 一种用牛奶和绞股蓝制造的营养大米 | |
| CN105941553A (zh) | 一种适于高血压患者食用的饼干 | |
| CN108902338A (zh) | 一种具有预防肺结核功效的纯植物素肉及其加工方法 | |
| CN110583974A (zh) | 一种瘦身全谷营养健康代餐食品及其制备方法 | |
| KR102215936B1 (ko) | 밤을 포함하는 피로회복용 쌍화탕 건강기능식품 조성물 및 그 제조방법 | |
| CN112314917A (zh) | 一种吊瓜籽的制备方法 | |
| KR20070005954A (ko) | 기능성 건수산물 및 젓갈의 제조방법 | |
| KR102323687B1 (ko) | 은행 견과와 도라지 뿌리 추출물을 함유하는 앙금의 제조 방법 | |
| KR102082115B1 (ko) | 굼벵이를 이용한 건강식품의 제조방법 | |
| CN106689855A (zh) | 一种芹菜营养酱菜及其制备方法 | |
| KR100815333B1 (ko) | 한약재를 이용한 건강식품 및 그 제조방법 | |
| CN104431433A (zh) | 一种促消化豆渣发酵鸡饲料及其制备方法 | |
| CN109105440A (zh) | 一种山稔子荔枝蓉糕点馅料及其制备方法 | |
| KR20190097742A (ko) | 폴리페놀 함량이 증가한 식물 추출물 및 그 제조방법 | |
| KR20190007325A (ko) | 건강기능성 양파 음료 및 그 제조방법 | |
| KR102603696B1 (ko) | 단백질 함유 음료 조성물 | |
| CN106616878A (zh) | 一种保健沙拉酱 | |
| CN105795272A (zh) | 一种桃花味仙人掌马齿苋复合饮料及其制备方法 | |
| CN105361128A (zh) | 一种防癌抗癌的猴头蘑脆片食品 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210205 |