CN112753969A - Roxburgh rose and autumn pear syrup formula - Google Patents
Roxburgh rose and autumn pear syrup formula Download PDFInfo
- Publication number
- CN112753969A CN112753969A CN202110114767.7A CN202110114767A CN112753969A CN 112753969 A CN112753969 A CN 112753969A CN 202110114767 A CN202110114767 A CN 202110114767A CN 112753969 A CN112753969 A CN 112753969A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus
- autumn
- seeds
- liquorice
- 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
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 61
- 241000220317 Rosa Species 0.000 title claims abstract description 58
- 239000006188 syrup Substances 0.000 title claims abstract description 36
- 235000020357 syrup Nutrition 0.000 title claims abstract description 36
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 125
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 125
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 125
- 241000220324 Pyrus Species 0.000 claims abstract description 106
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 64
- 244000197580 Poria cocos Species 0.000 claims abstract description 64
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 64
- 235000008397 ginger Nutrition 0.000 claims abstract description 64
- 241000234435 Lilium Species 0.000 claims abstract description 63
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 55
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 55
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 55
- 235000011477 liquorice Nutrition 0.000 claims abstract description 55
- 244000274050 Platycodon grandiflorum Species 0.000 claims abstract description 54
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 54
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 46
- 235000021017 pears Nutrition 0.000 claims abstract description 46
- 244000268590 Euryale ferox Species 0.000 claims abstract description 45
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 45
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 45
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 44
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 44
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 36
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000010447 xylitol Nutrition 0.000 claims abstract description 36
- 239000000811 xylitol Substances 0.000 claims abstract description 36
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 36
- 229960002675 xylitol Drugs 0.000 claims abstract description 36
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 34
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 28
- 235000004789 Rosa xanthina Nutrition 0.000 claims abstract description 10
- 241000109329 Rosa xanthina Species 0.000 claims abstract description 10
- 239000003086 colorant Substances 0.000 claims abstract description 10
- 241000234314 Zingiber Species 0.000 claims description 62
- 241001092070 Eriobotrya Species 0.000 claims description 44
- 239000003814 drug Substances 0.000 claims description 27
- 238000005520 cutting process Methods 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 9
- 238000009924 canning Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000008399 tap water Substances 0.000 claims description 9
- 235000020679 tap water Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 210000004072 lung Anatomy 0.000 abstract description 24
- 206010011224 Cough Diseases 0.000 abstract description 18
- 230000001737 promoting effect Effects 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 9
- 210000005036 nerve Anatomy 0.000 abstract description 8
- 230000029087 digestion Effects 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 208000031971 Yin Deficiency Diseases 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 238000003672 processing method Methods 0.000 description 5
- 230000001914 calming effect Effects 0.000 description 4
- 208000017574 dry cough Diseases 0.000 description 4
- 235000001188 Peltandra virginica Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 206010013789 Dry throat Diseases 0.000 description 2
- 208000000059 Dyspnea Diseases 0.000 description 2
- 206010013975 Dyspnoeas Diseases 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 208000018569 Respiratory Tract disease Diseases 0.000 description 2
- 206010057190 Respiratory tract infections Diseases 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000006735 deficit Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000264060 Lethrinus Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000008203 tachypnea Diseases 0.000 description 1
- 206010043089 tachypnoea Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001256 tonic effect Effects 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
- 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
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of food, and discloses a roxburgh rose autumn pear syrup formula which is prepared from the following components in parts by weight: 100-150 parts of autumn pears, 50-80 parts of rosa roxburghii tratt, 18-28 parts of loquat fruits, 12-20 parts of lilies, 10-24 parts of poria cocos, 3-12 parts of momordica grosvenori, 30-65 parts of lotus leaves, 15-34 parts of lotus seeds, 12-28 parts of gordon euryale seeds, 3-8 parts of gingers, 10-18 parts of liquorice, 6-15 parts of platycodon grandiflorum and 1-5 parts of xylitol, and the method comprises the following processing steps: 1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, and selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice; the roxburgh rose and autumn pear syrup has the effects of clearing lung, promoting the production of body fluid, relieving cough, moistening lung, improving yin deficiency, relieving dryness cough, invigorating stomach, promoting digestion and soothing nerves, and the sweetener xylitol is a polysaccharide, so that the roxburgh rose and autumn pear syrup can be taken by diabetics and hepatopaths at ease.
Description
Technical Field
The invention relates to the technical field of food, in particular to a roxburgh rose autumn pear syrup formula.
Background
The autumn pear syrup is a traditional medicated diet formula and is handed over from the time of south Ming in the perpetual calendar of emperors. The rosa roxburghii tratt and autumn pears are selected as main raw materials, and are matched with other medicinal and edible raw materials for relieving cough, eliminating phlegm, promoting the production of body fluid, moistening lung and calming the nerves, such as a diet therapy beverage prepared by carefully decocting loquat fruits, tuckahoe, momordica grosvenori, gorgon fruit, ginger and liquorice, and the beverage is clinically and commonly used for treating respiratory tract diseases such as cough (expectoration and dry cough), dry throat, dyspnea, lung heat, chest and diaphragm discomfort caused by wind-cold type common cold and heat dryness impairing body fluid, and can be eaten for a long time for people who have chronic cough due to lung heat and have impairment of yin, and the autumn pear paste is a better health food and is sold in the market as a plurality of finished products.
However, the existing autumn pear syrup formula only has the function of relieving the respiratory tract diseases such as cough (expectoration and dry cough), dry throat, dyspnea and tachypnea, lung heat, chest and diaphragm discomfort and the like, and can not relieve the symptoms of patients such as stomach strengthening, digestion promoting, nerve calming and the like caused by wind-cold type cold, heat dryness and fluid impairment.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a roxburgh rose and autumn pear syrup formula which has the advantages of clearing lung, promoting the production of body fluid, relieving cough, moistening lung, improving yin deficiency, relieving dry cough, invigorating stomach, promoting digestion, calming the nerves and the like, and solves the problems in the background art.
(II) technical scheme
In order to achieve the purpose of the roxburgh rose and autumn pear paste formula, the invention provides the following technical scheme:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 100-150 parts of autumn pears, 50-80 parts of rosa roxburghii tratt, 18-28 parts of loquat fruits, 12-20 parts of lilies, 10-24 parts of poria cocos, 3-12 parts of momordica grosvenori, 30-65 parts of lotus leaves, 15-34 parts of lotus seeds, 12-28 parts of gordon euryale seeds, 3-8 parts of gingers, 10-18 parts of liquorice, 6-15 parts of platycodon grandiflorum and 1-5 parts of xylitol, and is characterized by comprising the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 100 parts of autumn pears, 60 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 120 parts of autumn pears, 70 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 20 parts of lily, 24 parts of poria cocos, 5 parts of momordica grosvenori, 30 parts of lotus leaves, 16 parts of lotus seeds, 21 parts of gordon euryale seeds, 3 parts of ginger, 18 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 150 parts of autumn pears, 80 parts of rosa roxburghii tratt, 28 parts of loquat fruits, 13 parts of lily, 14 parts of poria cocos, 9 parts of momordica grosvenori, 62 parts of lotus leaves, 32 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 10 parts of platycodon grandiflorum and 3 parts of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 120 parts of autumn pears, 55 parts of rosa roxburghii tratt, 20 parts of loquat fruits, 13 parts of lilies, 11 parts of poria cocos, 4 parts of momordica grosvenori, 32 parts of lotus leaves, 20 parts of lotus seeds, 12 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 12 parts of lily, 10 parts of poria cocos, 3 parts of momordica grosvenori, 30 parts of lotus leaves, 34 parts of lotus seeds, 28 parts of gordon euryale seeds, 8 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 3 parts of xylitol.
Preferably, the roxburgh rose and autumn pear paste formula comprises the following raw materials in parts by weight: 150 parts of autumn pears, 53 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 15 parts of lily, 20 parts of poria cocos, 6 parts of momordica grosvenori, 40 parts of lotus leaves, 20 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 4 parts of xylitol.
(III) advantageous effects
Compared with the prior art, the invention provides a roxburgh rose autumn pear syrup formula, which has the following beneficial effects:
1. the formula of the roxburgh rose-autumn pear syrup takes roxburgh rose and autumn pear as main components, and the roxburgh rose is rich in VC which has the effects of resisting inflammation, invigorating stomach, promoting digestion, nourishing, checking diarrhea and enhancing metabolism; the autumn pears have the effects of tranquilizing, relieving cough, moistening lung and nourishing yin; proper amount of fructus momordicae, loquat, ginger, liquorice and platycodon grandiflorum are added in the formula to play the roles of warming lung, ventilating lung, relieving cough and relieving asthma; proper amount of lotus seed, tuckahoe and lily are added to play the roles of soothing the nerves and strengthening the spleen; proper amount of semen euryales and lotus leaves are added to play a role in dehumidifying and lubricating intestines.
2. According to the roxburgh rose autumn pear paste formula, the roxburgh rose autumn pear paste is based on clearing lung, moistening lung and nourishing lung, and has the effect of preventing and treating respiratory tract infection, and the roxburgh rose autumn pear paste has the effects of clearing lung, promoting fluid production, relieving cough, moistening lung, improving yin deficiency and dry cough, invigorating stomach, promoting digestion and soothing nerves, and the added xylitol serving as a sweetening agent is polysaccharide, so that the roxburgh rose autumn pear paste can be eaten by diabetics and hepatopaths at ease.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol, and the method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example two:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 100 parts of autumn pears, 60 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol, and the method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example three:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 120 parts of autumn pears, 70 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 20 parts of lily, 24 parts of poria cocos, 5 parts of momordica grosvenori, 30 parts of lotus leaves, 16 parts of lotus seeds, 21 parts of gordon euryale seeds, 3 parts of ginger, 18 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol, and the processing method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example four:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 150 parts of autumn pears, 80 parts of rosa roxburghii tratt, 28 parts of loquat fruits, 13 parts of lilies, 14 parts of poria cocos, 9 parts of momordica grosvenori, 62 parts of lotus leaves, 32 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 10 parts of platycodon grandiflorum and 3 parts of xylitol, and the processing method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example five:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 120 parts of autumn pears, 55 parts of rosa roxburghii tratt, 20 parts of loquat fruits, 13 parts of lilies, 11 parts of poria cocos, 4 parts of momordica grosvenori, 32 parts of lotus leaves, 20 parts of lotus seeds, 12 parts of gordon euryale seeds, 3 parts of ginger, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol, and the processing method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example six:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 12 parts of lilies, 10 parts of poria cocos, 3 parts of momordica grosvenori, 30 parts of lotus leaves, 34 parts of lotus seeds, 28 parts of gordon euryale seeds, 8 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 3 parts of xylitol, and the processing method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
Example seven:
a roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 150 parts of autumn pears, 53 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 15 parts of lily, 20 parts of poria cocos, 6 parts of momordica grosvenori, 40 parts of lotus leaves, 20 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 4 parts of xylitol, and the processing method comprises the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
The invention has the beneficial effects that: fructus Rosae Normalis and fructus Rosae Normalis are used as main ingredients, and fructus Rosae Normalis rich in VC has antiinflammatory, stomach invigorating, digestion promoting, tonic, antidiarrheal, and metabolism promoting effects; the autumn pears have the effects of tranquilizing, relieving cough, moistening lung and nourishing yin; proper amount of fructus momordicae, loquat, ginger, liquorice and platycodon grandiflorum are added in the formula to play the roles of warming lung, ventilating lung, relieving cough and relieving asthma; proper amount of lotus seed, tuckahoe and lily are added to play the roles of soothing the nerves and strengthening the spleen; the roxburgh rose autumn pear paste has the effects of clearing lung, moistening lung, nourishing lung and preventing and treating respiratory tract infection, has the effects of clearing lung, promoting fluid production, relieving cough, moistening lung, improving yin deficiency and dryness cough, invigorating stomach, helping digestion and calming the nerves, and the added sweetener xylitol is a polysaccharide, so that the roxburgh rose autumn pear paste can be taken by diabetics and hepatopaths at ease.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A roxburgh rose and autumn pear syrup formula is prepared from the following components in parts by weight: 100-150 parts of autumn pears, 50-80 parts of rosa roxburghii tratt, 18-28 parts of loquat fruits, 12-20 parts of lilies, 10-24 parts of poria cocos, 3-12 parts of momordica grosvenori, 30-65 parts of lotus leaves, 15-34 parts of lotus seeds, 12-28 parts of gordon euryale seeds, 3-8 parts of gingers, 10-18 parts of liquorice, 6-15 parts of platycodon grandiflorum and 1-5 parts of xylitol, and is characterized by comprising the following processing steps:
1) selecting materials: selecting full and undamaged autumn pears, roxburgh roses, loquat fruits, momordica grosvenori and gordon euryale seeds with bright colors, selecting fresh platycodon grandiflorum, lily, poria cocos, lotus leaves, lotus seeds, ginger and liquorice, and cleaning and controlling water of various materials;
2) material pretreatment: peeling and cutting autumn pears, rosa roxburghii tratt, loquat fruits, momordica grosvenori and platycodon grandiflorum, cutting platycodon grandiflorum, lily, lotus leaves, lotus seeds and ginger into strips, and grinding gordon euryale seeds and poria cocos into powder;
3) boiling: pouring tap water into a pot to two thirds of the pot, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, adding xylitol, pouring the treated lily, lotus leaf, lotus seed, ginger, poria cocos and liquorice into the pot, decocting the mixture for 15-20min with intense fire, continuously stirring the mixture to enable the medicine to be heated uniformly, and decocting the medicine with slow fire until the medicine is viscous;
4) removing residues and filtering: filtering the processed viscous roxburgh rose and autumn pear paste residues by using a strainer;
5) canning: pouring the filtered roxburgh rose and autumn pear syrup into a pot, sealing the pot, and placing the pot in a shade place.
2. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol.
3. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of autumn pears, 60 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 20 parts of lilies, 24 parts of poria cocos, 3 parts of momordica grosvenori, 31 parts of lotus leaves, 16 parts of lotus seeds, 20 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol.
4. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 120 parts of autumn pears, 70 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 20 parts of lily, 24 parts of poria cocos, 5 parts of momordica grosvenori, 30 parts of lotus leaves, 16 parts of lotus seeds, 21 parts of gordon euryale seeds, 3 parts of ginger, 18 parts of liquorice, 7 parts of platycodon grandiflorum and 5 parts of xylitol.
5. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 150 parts of autumn pears, 80 parts of rosa roxburghii tratt, 28 parts of loquat fruits, 13 parts of lily, 14 parts of poria cocos, 9 parts of momordica grosvenori, 62 parts of lotus leaves, 32 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 10 parts of platycodon grandiflorum and 3 parts of xylitol.
6. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 120 parts of autumn pears, 55 parts of rosa roxburghii tratt, 20 parts of loquat fruits, 13 parts of lilies, 11 parts of poria cocos, 4 parts of momordica grosvenori, 32 parts of lotus leaves, 20 parts of lotus seeds, 12 parts of gordon euryale seeds, 3 parts of gingers, 10 parts of liquorice, 6 parts of platycodon grandiflorum and 1 part of xylitol.
7. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of autumn pears, 50 parts of rosa roxburghii tratt, 18 parts of loquat fruits, 12 parts of lily, 10 parts of poria cocos, 3 parts of momordica grosvenori, 30 parts of lotus leaves, 34 parts of lotus seeds, 28 parts of gordon euryale seeds, 8 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 3 parts of xylitol.
8. The roxburgh rose and autumn pear syrup formula according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 150 parts of autumn pears, 53 parts of rosa roxburghii tratt, 19 parts of loquat fruits, 15 parts of lily, 20 parts of poria cocos, 6 parts of momordica grosvenori, 40 parts of lotus leaves, 20 parts of lotus seeds, 20 parts of gordon euryale seeds, 5 parts of ginger, 15 parts of liquorice, 8 parts of platycodon grandiflorum and 4 parts of xylitol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110114767.7A CN112753969A (en) | 2021-01-28 | 2021-01-28 | Roxburgh rose and autumn pear syrup formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110114767.7A CN112753969A (en) | 2021-01-28 | 2021-01-28 | Roxburgh rose and autumn pear syrup formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112753969A true CN112753969A (en) | 2021-05-07 |
Family
ID=75706327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110114767.7A Pending CN112753969A (en) | 2021-01-28 | 2021-01-28 | Roxburgh rose and autumn pear syrup formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753969A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178143A (en) * | 2011-03-14 | 2011-09-14 | 宋伟 | Laiyang pear soup and making method thereof |
| CN102451403A (en) * | 2010-10-19 | 2012-05-16 | 李波 | Method for preparing sweet pear syrup |
| CN103907916A (en) * | 2012-12-29 | 2014-07-09 | 天津市庆丰食品厂 | Autumn pear syrup and preparation method thereof |
| CN105687671A (en) * | 2016-03-15 | 2016-06-22 | 张向萍 | Cough relieving and throat wetting soup |
| CN106620564A (en) * | 2015-10-30 | 2017-05-10 | 青岛力天宏泰新能源科技有限公司 | Cough-reliving autumn pear syrup |
| CN109418862A (en) * | 2017-09-01 | 2019-03-05 | 王方平 | A kind of autumn pear grease with moistening lung sedative action |
| CN109852512A (en) * | 2017-11-29 | 2019-06-07 | 沈阳华企力拓企业服务有限公司 | A kind of pear wine |
| CN110215492A (en) * | 2019-04-03 | 2019-09-10 | 上海市浦东新区周浦医院 | It is a kind of prevent and treat haze irritable cough Chinese medicine composition and its preparation and application |
-
2021
- 2021-01-28 CN CN202110114767.7A patent/CN112753969A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102451403A (en) * | 2010-10-19 | 2012-05-16 | 李波 | Method for preparing sweet pear syrup |
| CN102178143A (en) * | 2011-03-14 | 2011-09-14 | 宋伟 | Laiyang pear soup and making method thereof |
| CN103907916A (en) * | 2012-12-29 | 2014-07-09 | 天津市庆丰食品厂 | Autumn pear syrup and preparation method thereof |
| CN106620564A (en) * | 2015-10-30 | 2017-05-10 | 青岛力天宏泰新能源科技有限公司 | Cough-reliving autumn pear syrup |
| CN105687671A (en) * | 2016-03-15 | 2016-06-22 | 张向萍 | Cough relieving and throat wetting soup |
| CN109418862A (en) * | 2017-09-01 | 2019-03-05 | 王方平 | A kind of autumn pear grease with moistening lung sedative action |
| CN109852512A (en) * | 2017-11-29 | 2019-06-07 | 沈阳华企力拓企业服务有限公司 | A kind of pear wine |
| CN110215492A (en) * | 2019-04-03 | 2019-09-10 | 上海市浦东新区周浦医院 | It is a kind of prevent and treat haze irritable cough Chinese medicine composition and its preparation and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112076298A (en) | Ginseng and rhizoma polygonati cream and preparation method and application thereof | |
| CN106106631A (en) | A kind of tea Flavor fritters of twisted dough and preparation method thereof | |
| CN104663839A (en) | Production method of stomach-nourishing biscuit | |
| CN105995399A (en) | Medicated diet powder for adjusting human body sub-health | |
| CN113842438A (en) | Medicine for coordinating intestines and stomach and preparation method thereof | |
| CN112753969A (en) | Roxburgh rose and autumn pear syrup formula | |
| CN104397259A (en) | Grosvenor momordica fruit tea for clearing heat from throat and benefitting throat and manufacturing method thereof | |
| CN107823293A (en) | Treat Yao nationality medicine external pulvis of canker sore and preparation method thereof | |
| CN116077613A (en) | Traditional Chinese medicine preparation for treating spleen and stomach diseases and preparation method and application thereof | |
| CN113057322A (en) | Donkey-hide gelatin paste formula product | |
| CN111529652A (en) | A Chinese medicinal honeyed pill for treating myopia and its preparation method | |
| CN111481600A (en) | Kidney tonifying ointment | |
| CN109123540A (en) | A kind of autumn pear grease of Chilly throat and moistening lung | |
| CN104171964A (en) | Nutritional and health porridge | |
| CN109125647A (en) | A kind of gastrointestinal mucosa repairs liquid and preparation method thereof | |
| CN115006503B (en) | Kidney-tonifying golden cow paste and preparation method thereof | |
| CN105969588A (en) | Health-care simmer wine capable of tonifying kidney and strengthening yang | |
| CN106260414A (en) | A kind of processing technique of low sugar low-sulfur Laiyang pear preserved fruit | |
| CN106387100A (en) | Rice bran oil for improving blood circulation and preparation method thereof | |
| CN105795272A (en) | Peach blossom-flavored herba opuntiae-herba portulacae compound beverage and preparation method thereof | |
| CN113713045A (en) | A Chinese medicinal oral liquid for consolidating constitution and tonifying kidney | |
| CN109430509A (en) | A kind of chewing gum with health care function and preparation method thereof | |
| CN115381009A (en) | Fruit pulp health-care beverage and preparation method thereof | |
| CN114246337A (en) | Composition for tonifying spleen, eliminating dampness and losing weight and preparation method and application thereof | |
| CN106318797A (en) | Okra health care wine |
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 |
Application publication date: 20210507 |
|
| WD01 | Invention patent application deemed withdrawn after publication |