CN117204498A - Pear syrup candy and preparation method thereof - Google Patents

Abstract

The application discloses pear syrup candy and a preparation method thereof, wherein the pear syrup candy comprises the following raw materials in parts by weight: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 1-10 parts of galangal, 1-10 parts of elecampane, 1-10 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of mangnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 1-10 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon. The pear syrup candy adopts warm Chinese herbal medicine components, has the curative effect of warming interior and resolving dampness, accords with the constitution of wet and cold of people in China, can better protect the throat and relieve symptoms caused by chronic pharyngitis.

Description

Pear syrup candy and preparation method thereof

Technical Field

The application relates to the technical field of pear syrup sugar, in particular to pear syrup sugar and a preparation method thereof.

Background

The basic formula of the pear syrup originates from palace, and then falls to the folk, different styles are formed in various places, some of the pear syrup is added with Hebei Zhao Zhou snow pear, some of the pear syrup is added with Anhui Dangshan pear, some of the pear syrup is added with Shandong Laiyang Cili pear, fresh pear is smashed into pear syrup without adding water, and then the pear syrup is added with powdered Chinese herbal medicines, and the pear syrup is manually decocted to obtain the pear syrup, so that the pear syrup is suitable for symptoms such as uncomfortable throat, dry throat and itching pain, food accumulation and gastrectasia, and the like, can be used as leisure snack, and also can be used as a health care product for daily use, the existing pear syrup is mostly added with cold and cool medicinal materials, for example, the patent CN 111109419A discloses a pear syrup and a manufacturing method thereof, and the ingredients of the pear syrup comprise asparagus, almond juice, lotus root juice, radix rehmanniae, dwarf lilyturf tuber juice, radish juice Mao Genzhi, honey, maltose, persimmon juice, ginger juice, radix asparagi juice, radix rehmanniae, radix ophiopogonis juice Mao Genzhi and radish juice, and the pharyngitis are all cold in a part of the Chinese medicine, and the symptoms such as the dry throat is aggravated by the dry throat, and the cold and the symptoms of people aggravated by the cold and damp and cold people are easy to aggravate the cold and damp and cold symptoms.

Disclosure of Invention

The application provides pear syrup candy and a preparation method thereof, which can solve the problems in the related art.

In order to achieve the technical purpose, the technical scheme of the application is realized as follows:

the pear syrup candy is prepared from the following raw materials in parts by weight: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 1-10 parts of galangal, 1-10 parts of elecampane, 1-10 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of mangnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 1-10 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

Further, the dosage of each raw material is as follows: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 10 parts of galangal, 1-10 parts of costustoot, 10 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of magnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 10 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

Further, the dosage of each raw material is as follows: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 5 parts of galangal, 1-10 parts of costustoot, 5 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of magnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 5 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

A method for preparing pear syrup candy comprises the following steps:

s100, preparing materials;

s110, preparing cardamom or semen katsumadai, fructus amomi, dried orange peel, galangal, elecampane, long pepper, clove, mother clove, immature bitter orange, magnolia officinalis, honeysuckle, boat-fruited sterculia seed, grosvenor momordica fruit, loquat, dried ginger, liquorice, betel nut, platycodon grandiflorum and tsaoko amomum fruit according to parts by weight, drying, pulverizing into powder, sieving, preparing traditional Chinese medicine powder with the fineness of 100 meshes, and putting the powder into a closed container for standby;

s120, cleaning fresh pears, cutting the fresh pears into small pieces, crushing the small pieces, heating the small pieces in a heating barrel, and concentrating the small pieces in the whole process without adding water until water vapor is not emitted any more, turning the concentrated solution into coffee, stopping heating when the concentrated solution generates burnt fragrance, and completing the preparation of pear syrup;

s200, mixing, namely mixing white granulated sugar, pear syrup, maltose syrup, menthol and traditional Chinese medicine powder according to a proportion;

s210, adding liquid materials, adding pear syrup and maltose syrup into a pot, and adding a proper amount of water;

s220, adding the traditional Chinese medicine powder, and firing and heating for one minute to fully mix the traditional Chinese medicine powder with the liquid material;

s230, finally adding white granulated sugar, and continuously stirring until the mixture is uniformly mixed and the color is uniform;

s300, heating and foaming;

s310, heating with strong fire, controlling the temperature to be 121-130 ℃, stirring continuously, preventing the pan from sticking, and keeping for about eight minutes, wherein the sizes of bubbles in the pan are different, namely one bubble;

s320, after the sugar solution is boiled, the firepower is reduced, the boiling is kept, the temperature is controlled at 121 ℃ for three minutes, at the moment, bubbles in the pot are gradually unified, and the bubbles are densely gathered around the big bubbles and are called as double bubbles;

s330, continuously heating, gradually reducing the firepower, controlling the temperature at 121 ℃ for two minutes, wherein bubbles in the pot are more viscous, and forming a pit like a crater in the middle, namely three bubbles;

and S340, when an end point reaction occurs, heating is continued for one minute, and then the fire is stopped, wherein the end point reaction means that: the bubbles in the pot are changed into fine bubbles, small bubbles are arranged around each large bubble, the shape is similar to a fish eye, and the pot is called four bubbles or fish eye bubbles, namely, the end point is reached.

S400, stopping fire and forming;

s410, after stopping the fire, cooling in a pot for thirty seconds, adding menthol, manually stirring for 50-60 times, discharging gas in the pot, and fully integrating the menthol and the sugar solution;

s420, pouring the sugar solution into a mold, naturally cooling, forming and preparing the pear syrup sugar.

The application has the beneficial effects that: the pear syrup candy adopts warm Chinese herbal medicine components, has the curative effect of warming interior and resolving dampness, accords with the constitution of wet and cold of people in China, can better protect the throat and relieve symptoms caused by chronic pharyngitis.

Detailed Description

The technical solutions of the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which are derived by a person skilled in the art based on the embodiments of the application, fall within the scope of protection of the application.

Embodiment one:

the pear syrup candy is prepared from the following raw materials in parts by weight: 2000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 8 parts of menthol, 8 parts of cardamom or katsumadai seed, 8 parts of fructus amomi, 5 parts of dried orange peel, 7 parts of galangal, 5 parts of costustoot, 7 parts of long pepper, 5 parts of clove, 5 parts of mother clove, 5 parts of immature bitter orange, 5 parts of magnolia officinalis, 5 parts of honeysuckle, 5 parts of boat-fruited sterculia seed, 5 parts of fructus momordicae, 5 parts of loquat, 7 parts of dried ginger, 5 parts of liquorice, 5 parts of betel nut, 5 parts of platycodon grandiflorum, and 5 parts of tsaoko cardamom fruit.

The manufacturing method comprises the following steps:

(1) Preparing cardamom or semen Alpiniae, fructus amomi, dried orange peel, galangal, elecampane, long pepper, clove, mother clove, immature bitter orange, magnolia officinalis, honeysuckle, boat-fruited sterculia seed, grosvenor momordica fruit, loquat, dried ginger, liquorice, betel nut, platycodon grandiflorum and tsaoko amomum according to the parts by weight, drying, pulverizing, sieving, preparing traditional Chinese medicine powder with the fineness of 100 meshes, and putting the traditional Chinese medicine powder into a closed container for standby; cleaning fresh fructus Pyri, cutting into small pieces, pulverizing, heating in a heating barrel without adding water, concentrating until water vapor no longer emerges, turning into coffee color, and stopping fire when burnt fragrance is generated, to complete the preparation of fructus Pyri paste.

(2) Mixing white granulated sugar, pear syrup, maltose syrup, menthol and traditional Chinese medicine powder in proportion; adding liquid materials, adding pear syrup and maltose syrup into a pot, and adding a proper amount of water; then adding the traditional Chinese medicine powder, firing and heating for one minute to fully mix the traditional Chinese medicine powder with the liquid material; and finally adding the white granulated sugar, and continuously stirring until the mixture is uniformly mixed and the color is uniform.

(3) Heating with strong fire, controlling the temperature between 121 and 130 ℃, stirring continuously, preventing the pan from sticking, and lasting about eight minutes; after the sugar solution boils, the firepower is reduced, the boiling is kept, and the temperature is controlled at 121 ℃ for three minutes; continuously heating, gradually reducing the firepower, and controlling the temperature at 121 ℃ for two minutes; when the end point reaction occurs, heating is continued for one minute and then the fire is stopped.

(4) Cooling in the pot for thirty seconds after stopping fire, adding menthol, manually stirring for 50-60 times, discharging the gas in the pot, and fully integrating the menthol and the sugar solution; pouring the sugar solution into a mould, naturally cooling, forming and preparing pear syrup sugar.

40 men and women who have different degrees of pharyngitis symptoms, no diabetes and different constitutions (normal constitutions and wet-cold constitutions and are judged by symptoms of the wet-cold constitutions) in spring 1 to 80 years are recorded respectively. The experimental method comprises the following steps: the four groups are divided into four groups, wherein the first group is 20 people with lighter pharyngitis symptoms and normal constitution; the second group is 20 people with heavy pharyngitis symptoms and normal constitution; the third group is 20 people with lighter pharyngitis symptoms and wet cold constitution; the fourth group is 20 people with serious pharyngitis symptoms and lighter damp-cold physique.

20 g of pear syrup is taken in the morning, in the middle and in the evening respectively, and the taken pear syrup and the production method thereof are continuously taken for 3 days according to the first embodiment.

Treatment results: each person in the first group and the second group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), and the throat is comfortable; each person in the third group and the fourth group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), the throat is comfortable, and the symptoms caused by the wet and cold physique are relieved by partial persons.

Embodiment two:

the pear syrup candy is prepared from the following raw materials in parts by weight: 2000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 8 parts of menthol, 8 parts of cardamom or katsumadai seed, 8 parts of fructus amomi, 5 parts of dried orange peel, 10 parts of galangal, 5 parts of costustoot, 10 parts of long pepper, 5 parts of clove, 5 parts of mother clove, 5 parts of immature bitter orange, 5 parts of magnolia officinalis, 5 parts of honeysuckle, 5 parts of boat-fruited sterculia seed, 5 parts of fructus momordicae, 5 parts of loquat, 10 parts of dried ginger, 5 parts of liquorice, 5 parts of betel nut, 5 parts of platycodon grandiflorum, and 5 parts of tsaoko cardamom fruit.

The manufacturing method comprises the following steps:

(1) Preparing cardamom or semen Alpiniae, fructus amomi, dried orange peel, galangal, elecampane, long pepper, clove, mother clove, immature bitter orange, magnolia officinalis, honeysuckle, boat-fruited sterculia seed, grosvenor momordica fruit, loquat, dried ginger, liquorice, betel nut, platycodon grandiflorum and tsaoko amomum according to the parts by weight, drying, pulverizing, sieving, preparing traditional Chinese medicine powder with the fineness of 100 meshes, and putting the traditional Chinese medicine powder into a closed container for standby; cleaning fresh fructus Pyri, cutting into small pieces, pulverizing, heating in a heating barrel without adding water, concentrating until water vapor no longer emerges, turning into coffee color, and stopping fire when burnt fragrance is generated, to complete the preparation of fructus Pyri paste.

(2) Mixing white granulated sugar, pear syrup, maltose syrup, menthol and traditional Chinese medicine powder in proportion; adding liquid materials, adding pear syrup and maltose syrup into a pot, and adding a proper amount of water; then adding the traditional Chinese medicine powder, firing and heating for one minute to fully mix the traditional Chinese medicine powder with the liquid material; and finally adding the white granulated sugar, and continuously stirring until the mixture is uniformly mixed and the color is uniform.

(3) Heating with strong fire, controlling the temperature between 121 and 130 ℃, stirring continuously, preventing the pan from sticking, and lasting about eight minutes; after the sugar solution boils, the firepower is reduced, the boiling is kept, and the temperature is controlled at 121 ℃ for three minutes; continuously heating, gradually reducing the firepower, and controlling the temperature at 121 ℃ for two minutes; when the end point reaction occurs, heating is continued for one minute and then the fire is stopped.

(4) Cooling in the pot for thirty seconds after stopping fire, adding menthol, manually stirring for 50-60 times, discharging the gas in the pot, and fully integrating the menthol and the sugar solution; pouring the sugar solution into a mould, naturally cooling, forming and preparing pear syrup sugar.

In the embodiment, the galangal, the dried ginger and the long pepper are added in the maximum amount of 10 parts, so that the method is more suitable for three months in winter.

40 men and women who have different degrees of pharyngitis symptoms, no diabetes and different constitutions (normal constitutions and wet-cold constitutions and are judged by symptoms of the wet-cold constitutions) are recorded in winter 1-80 years old. The experimental method comprises the following steps: the four groups are divided into four groups, wherein the first group is 20 people with lighter pharyngitis symptoms and normal constitution; the second group is 20 people with heavy pharyngitis symptoms and normal constitution; the third group is 20 people with lighter pharyngitis symptoms and wet cold constitution; the fourth group is 20 people with serious pharyngitis symptoms and lighter damp-cold physique.

20 g of pear syrup is taken in the morning, in the middle and in the evening respectively, and the taken pear syrup and the production method thereof are continuously taken for 3 days according to the second embodiment.

Treatment results: each person in the first group and the second group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), and the throat is comfortable; each person in the third group and the fourth group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), the throat is comfortable, and the symptoms caused by the wet and cold physique are relieved by partial persons.

Embodiment III:

the pear syrup candy is prepared from the following raw materials in parts by weight: 2000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 8 parts of menthol, 8 parts of cardamom or katsumadai seed, 8 parts of fructus amomi, 5 parts of dried orange peel, 5 parts of galangal, 5 parts of costustoot, 5 parts of long pepper, 5 parts of clove, 5 parts of mother clove, 5 parts of immature bitter orange, 5 parts of magnolia officinalis, 5 parts of honeysuckle, 5 parts of boat-fruited sterculia seed, 5 parts of fructus momordicae, 5 parts of loquat, 5 parts of dried ginger, 5 parts of liquorice, 5 parts of betel nut, 5 parts of platycodon grandiflorum, and 5 parts of tsaoko cardamom fruit.

The manufacturing method comprises the following steps:

(1) Preparing cardamom or semen Alpiniae, fructus amomi, dried orange peel, galangal, elecampane, long pepper, clove, mother clove, immature bitter orange, magnolia officinalis, honeysuckle, boat-fruited sterculia seed, grosvenor momordica fruit, loquat, dried ginger, liquorice, betel nut, platycodon grandiflorum and tsaoko amomum according to the parts by weight, drying, pulverizing, sieving, preparing traditional Chinese medicine powder with the fineness of 100 meshes, and putting the traditional Chinese medicine powder into a closed container for standby; cleaning fresh fructus Pyri, cutting into small pieces, pulverizing, heating in a heating barrel without adding water, concentrating until water vapor no longer emerges, turning into coffee color, and stopping fire when burnt fragrance is generated, to complete the preparation of fructus Pyri paste.

(2) Mixing white granulated sugar, pear syrup, maltose syrup, menthol and traditional Chinese medicine powder in proportion; adding liquid materials, adding pear syrup and maltose syrup into a pot, and adding a proper amount of water; then adding the traditional Chinese medicine powder, firing and heating for one minute to fully mix the traditional Chinese medicine powder with the liquid material; and finally adding the white granulated sugar, and continuously stirring until the mixture is uniformly mixed and the color is uniform.

(3) Heating with strong fire, controlling the temperature between 121 and 130 ℃, stirring continuously, preventing the pan from sticking, and lasting about eight minutes; after the sugar solution boils, the firepower is reduced, the boiling is kept, and the temperature is controlled at 121 ℃ for three minutes; continuously heating, gradually reducing the firepower, and controlling the temperature at 121 ℃ for two minutes; when the end point reaction occurs, heating is continued for one minute and then the fire is stopped.

(4) Cooling in the pot for thirty seconds after stopping fire, adding menthol, manually stirring for 50-60 times, discharging the gas in the pot, and fully integrating the menthol and the sugar solution; pouring the sugar solution into a mould, naturally cooling, forming and preparing pear syrup sugar.

In the embodiment, the galangal, the dried ginger and the long pepper are halved and added relative to the second embodiment, all are added with 5 parts, and are more suitable for three months in summer.

40 men and women who have different degrees of pharyngitis symptoms, no diabetes and different constitutions (normal constitutions and wet-cold constitutions and are judged by symptoms of the wet-cold constitutions) in summer 1-80 years old are recorded respectively. The experimental method comprises the following steps: the four groups are divided into four groups, wherein the first group is 20 people with lighter pharyngitis symptoms and normal constitution; the second group is 20 people with heavy pharyngitis symptoms and normal constitution; the third group is 20 people with lighter pharyngitis symptoms and wet cold constitution; the fourth group is 20 people with serious pharyngitis symptoms and lighter damp-cold physique.

20 g of pear syrup is taken in the morning, in the middle and in the evening respectively, and the taken pear syrup and the production method thereof refer to the third embodiment and are continuously taken for 3 days.

Treatment results: each person in the first group and the second group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), and the throat is comfortable; each person in the third group and the fourth group feels good in pear syrup taste, the pharyngitis symptoms are obviously relieved after taking the pear syrup (partial pharyngitis symptoms are lighter, the pharyngitis symptoms disappear after taking the pear syrup), the throat is comfortable, and the symptoms caused by the wet and cold physique are relieved by partial persons.

Description of related Chinese herbal medicine components:

fructus Amomi rotundus, also called fructus Amomi rotundus, is a seed of plants of the family Myristicaceae, and has warm nature. It has spicy and fragrant taste, and can promote appetite, digestion and warm stomach. In the theory of traditional Chinese medicine, cardamon has the effects of warming the middle-jiao to dispel cold, regulating qi and harmonizing stomach. It is often used to treat symptoms such as stomach cold, dyspepsia, abdominal pain, etc. In cooking, cardamom is commonly used as a seasoning, added to foods such as meats, pastries, desserts, and the like, to impart aroma and taste. Semen Alpiniae, also known as fructus Alpiniae, is a seed of plants of the family Myristicaceae, and is also warm. It has a relatively mild taste and is aromatic and slightly bitter. In the theory of traditional Chinese medicine, semen Alpiniae has the effects of warming middle-jiao, dispelling cold, promoting qi circulation and relieving cough. It is often used to treat symptoms such as stomach cold, epigastric cold pain, cough, etc. In cooking, katsumadai is commonly used for seasoning meats, sauces and soups, and can add fragrance and mouthfeel.

In the theory of traditional Chinese medicine, fructus amomi has the effects of warming middle-jiao, dispelling cold, promoting qi circulation and relieving pain. It is often used to treat gastrointestinal problems such as cold stomach, epigastric cold pain, abdominal pain and diarrhea. Fructus Amomi also has effects in promoting blood circulation, relieving menstruation, and eliminating dampness. In addition, fructus Amomi is also used for relieving symptoms such as inappetence and chest distress. In cooking, fructus Amomi is often used as a seasoning to impart a light fragrance and taste to dishes. It is used for stewing soup, cooking porridge, frying dish and other seasoning and food material to add flavor. Meanwhile, fructus Amomi is also commonly used for making sauce, dessert, tea, etc.

In the theory of traditional Chinese medicine, the dried orange peel has the effects of regulating qi, eliminating dampness and resolving phlegm. It is often used to treat dyspepsia, chest distress, gastric fullness, cough, excessive phlegm, etc. Chen Pike to promote secretion of digestive juice and improve digestive function; can also help to dredge qi stagnation and relieve chest distress and epigastric fullness; meanwhile, the dried orange peel has better phlegm-resolving effect and has certain relieving effect on symptoms such as cough, vomiting and the like caused by wet phlegm. In terms of cooking, dried orange peel is often used as a seasoning to add aroma and mouthfeel to dishes. It is used for stewing, frying and other dishes, and can be used together with other food materials to promote the whole flavor. In addition, dried orange peel is also commonly used for making tea, cake, dessert and the like, and endows the tea, cake, dessert and the like with unique flavor and mouthfeel.

In the theory of traditional Chinese medicine, galangal has the effects of warming spleen and stomach, dispelling cold, promoting blood circulation and removing blood stasis. It is often used for treating cold syndrome, dysmenorrhea, traumatic injury, etc. The galangal can promote blood circulation, improve qi and blood circulation, and relieve pain and discomfort caused by cold; at the same time, it has a certain anti-inflammatory and antibacterial effect. In cooking, galangal is often used as a seasoning to give a dish a rich aroma and a spicy taste. It is used for stewing soup, cooking meat, stir-frying dish and other seasoning and food material to add flavor. Galangal is also commonly used in the manufacture of ginger juice, ginger tea, ketchup and the like.

In the theory of traditional Chinese medicine, the costustoot has the functions of warming middle-jiao, dispelling cold, promoting qi circulation and relieving pain. It is often used to treat symptoms such as stomach cold and abdominal pain, cold-dampness arthralgia. The costustoot can promote gastrointestinal motility, improve digestion function and relieve abdominal pain and fullness sensation; meanwhile, it has certain effects of dispelling cold, promoting blood circulation and removing blood stasis. In terms of cooking, banksia rose is often used as a seasoning, imparting a unique flavor and mouthfeel to dishes. It is commonly used for cooking meat, seafood, thick soup and other dishes, and is used together with other seasonings and food materials to improve the overall flavor. Radix aucklandiae is also used for making spice paste, chafing dish flavoring, cake, etc.

Fructus Piperis Longi is a traditional Chinese medicine, and has effects of warming middle-jiao, dispelling cold, activating qi-flowing and relieving pain. The ear is an essential drug for relieving pain and invigorating stomach, and has flavor Xin Xingre for treating abdominal pain, emesis, diarrhea, coronary heart disease angina, nervous headache, toothache, etc. caused by stomach cold.

Flos Caryophylli, also known as flos Granati and flos Caryophylli, has been used in traditional Chinese medicine for relieving gastrointestinal discomfort symptoms such as gastralgia, emesis, diarrhea, etc. In addition, clove also has antibacterial, anti-inflammatory and analgesic effects, and is often used for oral care and relieving oral discomfort.

The mother clove, also called flos caryophylli flower, hedera helix, has the effects of dispelling wind and cold, activating blood and dissolving stasis, and is commonly used for relieving symptoms such as arthralgia, rheumatalgia and the like.

Fructus Aurantii Immaturus, also known as fructus Aurantii, is a common Chinese medicinal material. In traditional Chinese medicine, immature bitter orange has the effects of regulating qi, eliminating dampness and promoting digestion. It is often used for treating symptoms such as chest and abdominal distention, inappetence, distention and fullness, and is especially suitable for dyspepsia caused by improper diet and weakness of spleen and stomach. Fructus Aurantii Immaturus can promote gastrointestinal motility, increase secretion of digestive juice, and relieve gastrointestinal discomfort.

The magnolia officinalis is widely used in the field of traditional Chinese medicines and has the main medicinal characteristics: regulating qi-flowing, regulating stomach function, relieving vomit, resisting bacteria, diminishing inflammation, tranquilizing mind, etc.

The honeysuckle has the main medicinal characteristics that: clearing heat and detoxicating, sore throat, wind-heat type common cold, resisting virus, resisting bacteria and diminishing inflammation.

Main medicinal characteristics of boat-fruited sterculia seed: eliminating phlegm, relieving cough, resisting ulcer, invigorating spleen, replenishing qi, relieving inflammation, and relieving swelling.

Momordica grosvenori has effects of clearing heat, moistening lung, relieving cough, resolving phlegm, nourishing lung, and nourishing stomach, and can be used for regulating blood sugar and reducing blood lipid.

Loquat has the effects of clearing heat, relieving cough, moistening lung and resolving phlegm, and can be used for treating respiratory diseases such as cough, bronchitis, etc.

The dried ginger has the effects of warming spleen and stomach, dispelling cold, regulating qi, relieving vomiting, relieving pain and the like.

Glycyrrhrizae radix has effects of invigorating spleen and stomach, clearing heat and toxic materials, relieving cough and asthma, etc.

The areca nut contains various active ingredients including arecoline, tannin, volatile oil, etc. Betulin is the most important component, and has effects of exciting nervous system, increasing heart rate, and constricting blood vessel.

Radix Platycodi has effects of clearing heat and detoxicating, moistening lung for arresting cough, and benefiting throat.

Fructus Tsaoko has effects of clearing heat, eliminating phlegm, moistening lung, relieving cough, eliminating dampness, and removing toxic substances.

The application adopts Chinese herbal medicines with warm nature and cold dispelling property, and the application uses the medicine pair in the Chinese medicines, namely the two medicines are matched in pairs, and most of the medicines have synergistic or toxicity reducing effects. For example, fructus Amomi and fructus Amomi rotundus are a group of medicinal herbs, and have obvious effects on damp obstruction of middle energizer. The good Jiang Hemu fragrance is a group of drug pairs, and can arrest vomiting and relieve pain. Flos Caryophylli and flos Caryophylli are a group of medicinal pair, and can warm middle-jiao and dispel cold. The combination of the medicine pairs can strengthen the warming and transforming effects on the damp-cold constitution, and relieve the symptoms of cough, excessive phlegm and the like caused by chronic pharyngitis.

The foregoing description of the preferred embodiments of the application is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the application.

Claims (5)

1. The pear syrup candy is characterized by comprising the following raw materials in parts by weight: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 1-10 parts of galangal, 1-10 parts of elecampane, 1-10 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of mangnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 1-10 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

2. The pear syrup according to claim 1, wherein the raw materials are used in the following amounts: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 10 parts of galangal, 1-10 parts of costustoot, 10 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of magnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 10 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

3. The pear syrup according to claim 1, wherein the raw materials are used in the following amounts: 1300-3000 parts of white granulated sugar, 150 parts of pear syrup, 150 parts of malt syrup, 1-15 parts of menthol, 1-15 parts of cardamom or katsumadai seed, 1-15 parts of fructus amomi, 1-10 parts of dried orange peel, 5 parts of galangal, 1-10 parts of costustoot, 5 parts of long pepper, 1-10 parts of clove, 1-10 parts of mother clove, 1-10 parts of immature bitter orange, 1-10 parts of magnolia officinalis, 1-10 parts of honeysuckle, 1-10 parts of boat-fruited sterculia seed, 1-10 parts of fructus momordicae, 1-10 parts of loquat, 5 parts of dried ginger, 1-10 parts of liquorice, 1-10 parts of betel nut, 1-10 parts of platycodon grandiflorum and 1-10 parts of tsaoko cardamon.

4. A method for producing pear syrup according to any one of claims 1 to 3, comprising the steps of:

s100, preparing materials;

s110, preparing cardamom or semen katsumadai, fructus amomi, dried orange peel, galangal, elecampane, long pepper, clove, mother clove, immature bitter orange, magnolia officinalis, honeysuckle, boat-fruited sterculia seed, grosvenor momordica fruit, loquat, dried ginger, liquorice, betel nut, platycodon grandiflorum and tsaoko amomum fruit according to parts by weight, drying, pulverizing into powder, sieving, preparing traditional Chinese medicine powder with the fineness of 100 meshes, and putting the powder into a closed container for standby;

s120, cleaning fresh pears, cutting the fresh pears into small pieces, crushing the small pieces, heating the small pieces in a heating barrel, and concentrating the small pieces in the whole process without adding water until water vapor is not emitted any more, turning the concentrated solution into coffee, stopping heating when the concentrated solution generates burnt fragrance, and completing the preparation of pear syrup;

s200, mixing, namely mixing white granulated sugar, pear syrup, maltose syrup, menthol and traditional Chinese medicine powder according to a proportion;

s210, adding liquid materials, adding pear syrup and maltose syrup into a pot, and adding a proper amount of water;

s220, adding the traditional Chinese medicine powder, and firing and heating for one minute to fully mix the traditional Chinese medicine powder with the liquid material;

s230, finally adding white granulated sugar, and continuously stirring until the mixture is uniformly mixed and the color is uniform;

s300, heating and foaming;

s310, heating with strong fire, controlling the temperature to be 121-130 ℃, stirring continuously, preventing the pan from sticking, and keeping for about eight minutes, wherein the sizes of bubbles in the pan are different, namely one bubble;

s320, after the sugar solution is boiled, the firepower is reduced, the boiling is kept, the temperature is controlled at 121 ℃ for three minutes, at the moment, bubbles in the pot are gradually unified, and the bubbles are densely gathered around the big bubbles and are called as double bubbles;

s330, continuously heating, gradually reducing the firepower, controlling the temperature at 121 ℃ for two minutes, wherein bubbles in the pot are more viscous, and forming a pit like a crater in the middle, namely three bubbles;

and S340, when an end point reaction occurs, heating is continued for one minute, and then the fire is stopped, wherein the end point reaction means that: the bubbles in the pot are changed into fine bubbles, small bubbles are arranged around each large bubble, the shape is similar to a fish eye, and the pot is called four bubbles or fish eye bubbles, namely, the end point is reached.

S400, stopping fire and forming;

s410, after stopping the fire, cooling in a pot for thirty seconds, adding menthol, manually stirring for 50-60 times, discharging gas in the pot, and fully integrating the menthol and the sugar solution;

s420, pouring the sugar solution into a mold, naturally cooling, forming and preparing the pear syrup sugar.