Autumn pear syrup capable of moistening lung to arrest cough, and preparation method thereof

Abstract

The invention discloses an autumn pear syrup capable of moistening lung to arrest cough, and a preparation method thereof. The autumn pear syrup is prepared from, by weight, 8 to 12 parts of pyrus bretschneideri, 6 to 8 parts of red date, 6 to 8 parts of ginger juice, and 18 to 22 parts of fresh fructus momordicae extract liquid via boiling, cooling, canning, and sealing. The obtained autumn pear syrup is capable of moistening lung to arrest cough, promoting the secretion of saliva, and relieving sore throat; contains a relatively a large amount of dietary fiber; is capable of smoothing intestine and relaxing bowels, reducing blood pressure and blood fat, adjusting blood glucose, detoxifying, preventing cancer and calculus, beautifying the appearance, reducing weight, and moisturizing the skin preferably; is rich in nutrients; is sweet and soft in taste, and is delicious; can be smeared on breads, or mixed with yoghourt; is capable of promoting appetite, and supplying vitamins; contains no preservative; is safe to eat; and is suitable for people of all ages. The preparation method is simple; and the sweetness is moderate.

Description

technical field [0001] The invention relates to food, in particular to an autumn pear cream for moistening the lungs and relieving cough and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the fast-paced life of society, people live in a state of high-speed operation for a long time, but gradually ignore that health and diet structure are closely related, and people's health is facing unprecedented challenges. Therefore, healthy life is advocated , is an urgent need to ensure people's quality of life and work efficiency. In order to maintain its shelf life and mouthfeel, various food additives and preservatives must be added to the current canned food. Because preservatives are synthetic rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a kind of autumn pear crea...

AI Technical Summary

Problems solved by technology

In order to maintain the shelf life and taste of the current canned food, various food additives and preservatives must be added. Since preservatives are artificially synthesized rather than natural products, they are harmful to the human body and have poor taste and unbalanced nutrition.