CN111109503A - 一种保健陈皮干及其制备方法 - Google Patents
一种保健陈皮干及其制备方法 Download PDFInfo
- Publication number
- CN111109503A CN111109503A CN201811273447.0A CN201811273447A CN111109503A CN 111109503 A CN111109503 A CN 111109503A CN 201811273447 A CN201811273447 A CN 201811273447A CN 111109503 A CN111109503 A CN 111109503A
- Authority
- CN
- China
- Prior art keywords
- parts
- dried
- pericarpium citri
- health
- peel
- 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
- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 38
- 230000036541 health Effects 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- 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 21
- 235000011477 liquorice Nutrition 0.000 claims abstract description 21
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000001188 Peltandra virginica Nutrition 0.000 claims abstract description 8
- 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 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 9
- 244000173782 Ficus hirta Species 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 244000248825 Peltandra virginica Species 0.000 claims 2
- 230000007407 health benefit Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 244000197580 Poria cocos Species 0.000 abstract description 13
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 235000013373 food additive Nutrition 0.000 abstract description 6
- 239000002778 food additive Substances 0.000 abstract description 6
- 244000060011 Cocos nucifera Species 0.000 abstract description 5
- 235000013162 Cocos nucifera Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 description 10
- 206010011224 Cough Diseases 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 210000000952 spleen Anatomy 0.000 description 8
- 206010062717 Increased upper airway secretion Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 208000026435 phlegm Diseases 0.000 description 4
- 206010036790 Productive cough Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000009654 wuzhi Substances 0.000 description 3
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 229940107666 astragalus root Drugs 0.000 description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229960001462 sodium cyclamate Drugs 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- HOMSOWZTBJWNHP-UHFFFAOYSA-N 5-chlorothiadiazole Chemical compound ClC1=CN=NS1 HOMSOWZTBJWNHP-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010003591 Ataxia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010049949 Intercostal neuralgia Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 241000203475 Neopanax arboreus Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001631271 Prunus fasciculata Species 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000039 congener Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- VDYCLYGKCGVBHN-UHFFFAOYSA-N pachymaic acid Natural products CC12CCC(OC(C)=O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC(=C)C(C)C)C(O)=O)C(O)CC21C VDYCLYGKCGVBHN-UHFFFAOYSA-N 0.000 description 1
- -1 pachymaran Substances 0.000 description 1
- SRDNLMOBFKJOSD-UHFFFAOYSA-N pachymic acid Natural products CC12CCC(OC(C)=O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C(O)=O)C(O)CC21C SRDNLMOBFKJOSD-UHFFFAOYSA-N 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种保健陈皮干,由以下重量份的原料制成:陈皮80‑100份、五指毛桃20‑30份、茯苓8‑10份、甘草8‑10份、冰糖30‑50份、食盐3‑5份。本发明以陈皮为主要原料,辅以五指毛桃、茯苓和甘草,不仅可以融入五指毛桃的椰子清香和甘草的调味,使陈皮干口味独特,还可以发挥五指毛桃、茯苓和甘草的功效,使陈皮干具有保健作用。本发明配方科学合理,祛除了传统九制陈皮中的多种食品添加剂,以我国传统中药材相配伍,所制得的陈皮干酸中带甜,色泽诱人,食之满口清香,沁人心脾,非常适合老年人长期食用。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种保健陈皮干及其制备方法。
背景技术
五指毛桃,属桑科植物,长在广东韶关和河源等地的深山里,因其叶子长的像五个手指,果实成熟时像毛桃而得名。五指毛桃以根入药,能健脾补肺、行气利湿、舒筋活络。它既有黄芪的益气健脾的功效,但又没有黄芪温热之性而十分适宜南方气候应用。广东人爱用来和猪骨、鸡等煲汤,取其祛暑化湿之效。五指毛桃汤,带有椰子的清香,色如淡奶,因此五指毛桃也有"五指牛奶"的别名。但如果仅仅将五指毛桃用于煲汤,大大限制了其使用范围和使用价值,市场上很少有利用五指毛桃来进行加工零食等产品。因此,合理搭配辅助材料,制成简单方便使用的产品,可以很好的提高五指毛桃使用价值。
陈皮为芸香科柑桔属植物橘及其栽培变种的干燥成熟果皮,作为一种传统中药材,气香而味苦,具有驱除体内湿气,理气健脾,燥湿化痰等作用,主治脾胃不和,胸腹胀满,不思饮食,咳嗽多痰等,属于药食同源物,安全性能好,应用范围广。自古就有“千年人参,百年陈皮”的说法,特别是新会柑皮制成的陈皮即新会陈皮深受欢迎。新会陈皮散发芳香扑鼻的香味,是其独有品质,且是传统的香料和调味佳品。如何把陈皮应用到各种食品中来发挥其功效是近几年来的一个热点。
陈皮干是中华民族的传统美食,具有止咳化痰、顺气解渴的功效,且口感鲜香,兼具甘、甜、咸、酸多种风味和陈皮芳香,是一种很受大众喜爱的休闲食品。传统的陈皮干以广东潮汕地区的九制陈皮最为有名,其原料配方是取陈皮50kg,甘草2-2.5kg,食盐1kg,甜蜜素1kg,柠檬酸1kg,香兰素50g,山梨酸钾25g,苯甲酸钠25g,阿斯巴甜25g,甜蜜素适量。由于传统的九制陈皮干中添加了多种工业合成的食品添加剂,虽然增加了产品的风味和口感,但是对食品的安全性也有一定影响。随着经济社会的发展,人们对食品安全空前重视,消费者都希望市售食品尽量采用纯天然原料制作,少添加一些工业合成的食品添加剂,导致目前添加有多种食品添加剂的食品普遍受到消费者的抵触。因此,研发一种既能够采用纯天然原料加工,又不丧失产品风味,并且能增强其保健功效的的陈皮干,对满足当今消费者的需求而言十分必要。
发明内容
本发明的目的是为了解决上述现有技术的缺点和不足,提供一种保健陈皮干及其制备方法。
一种保健陈皮干,由以下重量份的原料制成:陈皮80-100份、五指毛桃20-30份、茯苓8-10份、甘草8-10份、冰糖30-50份、食盐3-5份。
本发明以陈皮为主要原料,辅以五指毛桃、茯苓和甘草,不仅可以融入五指毛桃的椰子清香和甘草的调味,使陈皮干口味独特,还可以发挥五指毛桃、茯苓和甘草的功效,使陈皮干具有保健作用。本发明配方科学合理,祛除了传统九制陈皮中的多种食品添加剂,以我国传统中药材相配伍,所制得的陈皮干酸中带甜,色泽诱人,食之满口清香,沁人心脾,非常适合老年人长期食用。
优选地,所述的保健陈皮干由以下重量份的原料制成:陈皮90份、五指毛桃25份、茯苓9份、甘草9份、冰糖40份、食盐4份。
进一步地,所述陈皮为广东新会陈皮。
进一步地,五指毛桃取自其根部。
本发明还包括了一种保健陈皮干的制备方法,具体步骤如下:
(1)将陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时;
(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮;
(3)将陈皮置于烘箱中,烘烤至含水量为40-50%,备用;
(4)取五指毛桃、茯苓和甘草洗净后加水煎煮2-3次,每次加5-8倍量水煎煮1-1.5小时,过滤后向煎煮液中加入冰糖、食盐浓缩至煎煮液一半体积得浓缩液;
(5)将步骤(3)得到的陈皮加入到浓缩液中继续煎煮至浓缩液被陈皮完全吸收;
(6)将陈皮置于烘箱中,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得保健陈皮干。
进一步地,所述步骤(5)中煎煮温度为40-50℃。
进一步地,所述步骤(3)和(6)中设置烘箱的温度为60℃。
进一步地,还包括步骤(7):将得到的保健陈皮干杀菌、密封包装。
本申请与现有技术相比,具有如下优点:
1、本发明提供的保健陈皮干中添加了五指毛桃:一方面,五指毛桃浓缩液带有椰子的清香,色如淡奶,能够使本发明的陈皮干口感更好;另一方面,五指毛桃中能够提高免疫力、健脾补肺、舒经活络等,具有抗菌、抗病毒、抗凝血、抑制肿瘤、免疫调节、化湿行气、舒经通络等功效,可以用来治疗食欲不振、消化不良、食少无力、肺虚咳嗽、哮喘、咳痰、风湿痹痛、风湿性关节炎、腰腿疼痛、肋间神经痛、跌打损伤等症状。五指毛桃具有丰富的营养价值和药用价值,长期食用对老年人身体非常好,所以本发明的陈皮干适合老年人当做零食使用。
2、本发明中所使用的茯苓,其性平味甘淡,含有茯苓酸、茯苓多糖、微量元素等多种化学成分和营养物质,对人体健康有诸多益处,具有健脾和胃、利水渗湿,宁心安神的功效。
3、本发明中所使用的甘草,性平,味甘,归十二经。有解毒、祛痰、止痛、解痉以至抗癌等药理作用。在中医上,甘草补脾益气,滋咳润肺,缓急解毒,调和百药。同时甘草可用作甜味及芳香剂,有增甜、增香的作用。
4、本发明中所使用的冰糖,味甘、性平,入肺、脾经;有补中益气,和胃润肺的功效;冰糖养阴生津,润肺止咳,对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用;用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛。除此之外,冰糖在本发明中起到重要的调节口味的作用。
具体实施方式
实施例1
一种保健陈皮干,由以下重量份的原料制成:陈皮80份、五指毛桃20份、茯苓8份、甘草8份、冰糖30份、食盐3份。
本实施例中,五指毛桃取自其根部;所述陈皮为广东新会陈皮。
本实施例还包括一种保健陈皮干的制备方法,具体步骤如下:
(1)将陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时;
(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮;
(3)将陈皮置于烘箱中,烘烤至含水量为40-50%,备用;
(4)取五指毛桃、茯苓和甘草洗净后加水煎煮2-3次,每次加5-8倍量水煎煮1-1.5小时,过滤后向煎煮液中加入冰糖、食盐浓缩至煎煮液一半体积得浓缩液;
(5)将步骤(3)得到的陈皮加入到浓缩液中继续煎煮至浓缩液被陈皮完全吸收;
(6)将陈皮置于烘箱中,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得保健陈皮干;
(7)得到的陈皮干进行杀菌处理及密封包装。
实施例2
一种保健陈皮干,由以下重量份的原料制成:陈皮100份、五指毛桃30份、茯苓10份、甘草10份、冰糖50份、食盐5份。
本实施例中,五指毛桃取自其根部;所述陈皮为广东新会陈皮。
本实施例还包括一种保健陈皮干的制备方法,具体步骤如下:
(1)将陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时。
(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮。
(3)将陈皮置于烘箱中,调节烘箱温度为60℃,烘烤至含水量为40-50%,备用。
(4)取五指毛桃、茯苓和甘草洗净后加水煎煮2-3次,每次加5-8倍量水煎煮1-1.5小时,过滤后向煎煮液中加入冰糖、食盐浓缩至煎煮液一半体积得浓缩液。
(5)将步骤(3)得到的陈皮加入到浓缩液中控制40-50℃继续煎煮至浓缩液被陈皮完全吸收;
(6)将陈皮置于烘箱中,设置烘箱温度为60℃,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得保健陈皮干;
(7)得到的陈皮干进行杀菌处理及密封包装。
实施例3
一种保健陈皮干,由以下重量份的原料制成:陈皮90份、五指毛桃25份、茯苓9份、甘草9份、冰糖40份、食盐4份。
本实施例中,五指毛桃取自其根部;所述陈皮为广东新会陈皮。
本实施例还包括一种保健陈皮干的制备方法,具体步骤与实施例2相同。
以上实施例以陈皮为主要原料,辅以五指毛桃、茯苓和甘草,不仅可以融入五指毛桃的椰子清香和甘草的调味,使陈皮干口味独特,还可以发挥五指毛桃、茯苓和甘草的功效,使陈皮干具有保健作用。本发明配方科学合理,祛除了传统九制陈皮中的多种食品添加剂,以我国传统中药材相配伍,所制得的陈皮干酸中带甜,色泽诱人,食之满口清香,沁人心脾,非常适合老年人长期食用。
本发明并不局限于上述实施方式,如果对本发明的各种改动或变形不脱离本发明的精神和范围,倘若这些改动和变形属于本发明的权利要求和等同技术范围之内,则本发明也意图包含这些改动和变形。
Claims (8)
1.一种保健陈皮干,其特征在于,由以下重量份的原料制成:陈皮80-100份、五指毛桃20-30份、茯苓8-10份、甘草8-10份、冰糖30-50份、食盐3-5份。
2.根据权利要求1所述的保健陈皮干,其特征在于,由以下重量份的原料制成:陈皮90份、五指毛桃25份、茯苓9份、甘草9份、冰糖40份、食盐4份。
3.根据权利要求1或2所述的保健陈皮干,其特征在于,所述陈皮为广东新会陈皮。
4.根据权利要求1或2所述的保健陈皮干,其特征在于,所述五指毛桃取自其根部。
5.一种如权利要求1所述的保健陈皮干的制备方法,其特征在于,具体步骤如下:
(1)将陈皮加水浸泡,每隔2-3小时换一次水,换2-3次水,再浸泡10-12小时;
(2)将浸泡好的陈皮捞起沥干置于90-100℃水中煎煮3-5分钟,再在40-60℃下煎煮10-15分钟后捞起沥干,煎煮过程中不断搅动陈皮;
(3)将陈皮置于烘箱中,烘烤至含水量为40-50%,备用;
(4)取五指毛桃、茯苓和甘草洗净后加水煎煮2-3次,每次加5-8倍量水煎煮1-1.5小时,过滤后向煎煮液中加入冰糖、食盐浓缩至煎煮液一半体积得浓缩液;
(5)将步骤(3)得到的陈皮加入到浓缩液中继续煎煮至浓缩液被陈皮完全吸收;
(6)将陈皮置于烘箱中,烘制过程中不断翻动陈皮干,至陈皮干含水量为15-20%,呈自然卷曲状态,即得保健陈皮干。
6.根据权利要求5所述的保健陈皮干的制备方法,其特征在于,所述步骤(5)中煎煮温度为40-50℃。
7.根据权利要求5所述的保健陈皮干的制备方法,其特征在于,所述步骤(3)和(6)中设置烘箱的温度为60℃。
8.根据权利要求5所述的保健陈皮干的制备方法,其特征在于,还包括步骤(7):将得到的保健陈皮干杀菌、密封包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811273447.0A CN111109503A (zh) | 2018-10-30 | 2018-10-30 | 一种保健陈皮干及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811273447.0A CN111109503A (zh) | 2018-10-30 | 2018-10-30 | 一种保健陈皮干及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111109503A true CN111109503A (zh) | 2020-05-08 |
Family
ID=70483948
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811273447.0A Pending CN111109503A (zh) | 2018-10-30 | 2018-10-30 | 一种保健陈皮干及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111109503A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111657458A (zh) * | 2020-07-03 | 2020-09-15 | 永新县枧田酱制品有限公司 | 一种陈皮干及其制备方法 |
CN112075527A (zh) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | 一种桔丁蜜饯的配制方法 |
-
2018
- 2018-10-30 CN CN201811273447.0A patent/CN111109503A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111657458A (zh) * | 2020-07-03 | 2020-09-15 | 永新县枧田酱制品有限公司 | 一种陈皮干及其制备方法 |
CN112075527A (zh) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | 一种桔丁蜜饯的配制方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104263588B (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
CN104642892A (zh) | 红米米粉的制备方法 | |
CN107495282B (zh) | 火锅底料及其制作方法 | |
CN104146024B (zh) | 一种虎杖玫瑰保健面包 | |
CN104041799A (zh) | 一种竹笋辣椒酱及其制备方法 | |
CN103828954A (zh) | 一种减肥茶及其制作方法 | |
CN104255852A (zh) | 一种紫薯南瓜馒头的制作方法 | |
CN106509757A (zh) | 一种山楂糕及其制备方法 | |
CN103960553A (zh) | 一种汤圆及其制备方法 | |
CN111109503A (zh) | 一种保健陈皮干及其制备方法 | |
CN104522768B (zh) | 一种香茅系列饮料及其制备方法 | |
KR100342606B1 (ko) | 한방 김치의 제조 방법 | |
CN103409295A (zh) | 一种补肾保健酒及其生产方法 | |
CN112826860A (zh) | 一种紫苏橘红膏配方及其制备方法 | |
CN105166262A (zh) | 一种滋补安神山药南瓜脯的加工方法 | |
CN105533695A (zh) | 一种陈皮干及其制备方法 | |
CN109497491A (zh) | 一种养生火锅底料及其制备方法 | |
CN104286984A (zh) | 一种板栗酱料 | |
CN103931702A (zh) | 一种玉美人奶油饼干及其制备方法 | |
CN103976278B (zh) | 一种玉竹红枣锅巴及其加工方法 | |
CN105053471A (zh) | 一种清热美容山药梨脯的加工方法 | |
CN105053454A (zh) | 一种滋补健身山药梨脯的加工方法 | |
CN106689858A (zh) | 一种洋姜营养酱菜及其制备方法 | |
CN111084361A (zh) | 一种五指毛桃保健果冻及其制备方法 | |
CN110547409A (zh) | 一种具有健脾益胃、美容养颜功能的皮冻及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200508 |