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Preserved cinnamon and production method thereof

A production method and technology of cinnamon, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of dampening the enthusiasm of cinnamon planting farmers, low efficiency of cinnamon industry, weak foundation, etc., to ensure sustainable development and expand product lines , the effect of reducing sexual fever

Active Publication Date: 2014-03-12
广西源安堂药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Guangxi's cinnamon industry has a weak foundation. It mainly sells primary products for export. There is almost no cinnamon deep-processing products. Therefore, the cinnamon industry has low benefits, which greatly dampens the enthusiasm of the majority of cinnamon farmers. Some original cinnamon farmers see the benefits of planting cinnamon. low, one after another replanted fast-growing eucalyptus with good economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Pick 3-4mm thick cinnamon, cut into small pieces with a length and width of 1.5×1cm, wash, add purified water to soak for 6 hours, boil for 8-10 minutes, take out and drain the water, set aside; take 10 parts of agar, add appropriate amount of purified water After heating, dissolve into a translucent glue, add 100 parts of honey, mix well, then add 500 parts of drained cinnamon, heat and stir at 80°C, filter off the excess agar honey liquid, disperse the cinnamon in the container, and keep at 30°C The agar honey liquid cooled to the surface of the cinnamon coagulates to obtain cinnamon compote.

Embodiment 2

[0018] Pick 3-4mm thick cinnamon, cut into small pieces with a length and width of 1.5×1cm, wash, add purified water to soak for 7 hours, boil for 10-12 minutes, take out and drain the water, and set aside; take 12 parts of agar, add appropriate amount of purified water After heating, dissolve into a translucent glue, add 200 parts of honey, mix well, then add 600 parts of drained cinnamon, heat and stir at 90°C, filter off the excess agar honey liquid, disperse the cinnamon in the container, and keep at 30°C The agar honey liquid cooled to the surface of the cinnamon coagulates to obtain cinnamon compote.

Embodiment 3

[0020] Pick 3-4mm thick cinnamon, cut into small pieces with a length and width of 1.5×1cm, wash, add purified water to soak for 8 hours, boil for 8-10 minutes, take out and drain the water, set aside; take 15 parts of agar, add appropriate amount of purified water After heating, dissolve into a translucent glue, add 300 parts of honey, mix well, then add 800 parts of drained cinnamon, heat and stir at 100°C, filter off the excess agar honey liquid, disperse the cinnamon in the container, 30°C The agar honey liquid cooled to the surface of the cinnamon coagulates to obtain cinnamon compote.

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PUM

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Abstract

The invention discloses preserved cinnamon. The preserved cinnamon comprises following raw materials in parts by weight: 500-800 parts of cinnamon, 100-300 parts of honey, 10-15 parts of agar and proper amount of water. A production method comprises the following steps: selecting the cinnamon with the thickness of 3mm-4mm; cutting the cinnamon into small pieces with the size of 1.5cm*1cm and washing clearly; adding purified water and immersing for 6-8 hours; then boiling for 8-12 minutes; taking out the cinnamon and draining off for later use; weighing the agar and the honey according to the formula; adding proper amount of the purified water into the agar and heating to dissolve into semitransparent mucilage; adding the honey and mixing uniformly; adding the drained cinnamon; heating at 80-100 DEG C and agitating uniformly; filtering the surplus agar honey liquid and dispersing the cinnamon into a container; and cooling at temperature of below 30 DEG C until the agar honey liquid on the surface of the cinnamon is condensed to obtain the preserved cinnamon. The preserved cinnamon has good sweet taste, and can be held in the mouth so as to be convenient to take; the preserved cinnamon has the effects of tonifying fire and helping yang, igniting to return a source, eliminating cold to stop pain and activating blood to unblock the meridian.

Description

technical field [0001] The invention discloses a cinnamon candied fruit and a production method thereof, belonging to health drinks. Background technique [0002] Cinnamon (Latin name Cinnamomum cassia ), also known as Yugui and Mugui, are evergreen trees of Lauraceae. The whole body of cinnamon is a treasure, and the branches and leaves of cinnamon contain 0.8-1.6% volatile oil. The cinnamon oil extracted by steam distillation is a kind of precious essence and the main raw material for extracting cinnamaldehyde. Cinnamon bark is a nourishing traditional Chinese medicine that can be used for both medicine and food. It has the functions of tonifying fire and supporting yang, drawing fire back to its source, dispelling cold and relieving pain, promoting blood circulation and stimulating menstruation. Guangxi is the largest cinnamon producing area in the country. The cinnamon planting area in the whole region is 2.055 million mu, with an annual output of more than 30,000 tons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 姜平川莫兆钦杨铭
Owner 广西源安堂药业有限公司
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