Making method for preserved platycodon grandiflorum fruit

Abstract

The invention discloses a making method for a preserved platycodon grandiflorum fruit. The method consists of the processes of soaking, sugaring, drying and baking. Soaking can eliminate part of the astringent taste of platycodon grandiflorum and increase its boiling fastness. During sugaring, xylitol is employed to replace white sugar, thus reducing the sugar content of the preserved fruit and avoiding the disadvantage of excessive sugar taken by the human body. At the same time, honey and malic acid together can remove the bitter taste of platycodon grandiflorum. The method provided by the invention has strictly controlled technological indexes, and the prepared preserved platycodon grandiflorum fruit has the characteristics of good retention of nutritional components, good drug properties, moderate hardness, sweet taste and moderate sugar content, thus being suitable for daily consumption.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing preserved platycodon grandiflorum. Background technique [0002] Platycodon grandiflorum is a traditional Chinese medicinal material commonly used in my country. It is a perennial herb of Campanulaceae family. It has the functions of clearing the lung, eliminating phlegm, relieving the throat, and draining pus. There are generally two ways for people to eat Platycodon grandiflorum, one is traditional Chinese medicine prescription, and the other is soup. By boiling, the medicinal effect of Platycodon grandiflorum is dissolved in water, and people then ingest medicinal juice or soup to achieve the purpose of improvement or treatment. These two eating methods are cumbersome to operate. For people who are weak and tired or want tonic, most people either drink half of the potion or soup, or just boil it once, and often give up halfway, resulting in limited efficac...

AI Technical Summary

Problems solved by technology

These two eating methods are cumbersome to operate. For people who are weak and tired or want tonic, most people either drink half of the potion or soup, or just boil it once, and often give up halfway, resulting in limited efficacy of platycodon grandiflorum. The tonic effect is not good, and at the same time, the bellflower is boiled, and the nutrients rich in bellflower cannot all enter the medicine juice or soup, resulting in a waste of nutrients

But bellflower itself tastes bitter, and mouthfeel is poor, and people can't directly eat it