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Fructus amomi haw roll and preparation method thereof

A technology of fruit tan peel and amomum nut, applied in the field of amomum tan peel and its preparation, and can solve problems such as bad taste of Amomum chinensis food and the like

Inactive Publication Date: 2019-03-01
中国医学科学院药用植物研究所云南分所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of amomum fruit peel and its preparation method, which solves the technical problem of poor mouthfeel of amomum food in the related art

Method used

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  • Fructus amomi haw roll and preparation method thereof
  • Fructus amomi haw roll and preparation method thereof
  • Fructus amomi haw roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A kind of preparation method of amomum cortex, comprising:

[0061] S1. Boil the hawthorn powder and white granulated sugar with water to make it thick, add the amomum powder and stir to obtain a slurry. Wherein, the amount of water added for cooking is 5 times of the total weight of the hawthorn powder and the white granulated sugar, and 3 / 5 of the water amount remains after cooking and before adding the amomum powder.

[0062] S2. Pour the slurry obtained in S1 on a flat plate, scrape it flat, and shape it to obtain a green sheet with a thickness of 5 mm.

[0063] S3. Put the green sheet obtained in S2 into an oven, and bake at a baking temperature of 50° C. for 2.5 hours to obtain the amomum danpi.

[0064] S4. Lay the amomum cortex obtained in S3 together, and place it airtightly at room temperature for a day and night, so that the water in the amomum cortex is evenly distributed.

[0065] S5. Roll up the amomum peel obtained in S4, cut and pack.

Embodiment 2

[0067] A kind of preparation method of amomum cortex, comprising:

[0068] S1. Boil the hawthorn powder and white granulated sugar with water to make it thick, add the amomum powder and stir to obtain a slurry. Wherein, the amount of water added for cooking is 6 times of the total weight of the hawthorn powder and white granulated sugar, and 3 / 5 of the water amount remains after cooking and before adding the amomum powder.

[0069] S2. Pour the slurry obtained in S1 on a flat plate, scrape it flat, and shape it to obtain a green sheet with a thickness of 4 mm.

[0070] S3. Put the green sheet obtained in S2 into an oven, and bake at a baking temperature of 55° C. for 2.5 hours to obtain the amomum danpi.

[0071] S4. Lay the amomum cortex obtained in S3 together, and place it airtightly at room temperature for a day and night, so that the water in the amomum cortex is evenly distributed.

[0072] S5. Roll up the amomum peel obtained in S4, cut and pack.

Embodiment 3

[0074] A kind of preparation method of amomum cortex, comprising:

[0075] S1. Boil the hawthorn powder and white granulated sugar with water to make it thick, add the amomum powder and stir to obtain a slurry. Wherein, the amount of water added for cooking is 4 times of the total weight of hawthorn powder and white granulated sugar, and 4 / 5 of the amount of water remaining after cooking and before adding the amomum powder.

[0076] S2. Pour the slurry obtained in S1 on a flat plate, scrape it flat, and shape it to obtain a green sheet with a thickness of 5 mm.

[0077] S3. Put the green sheet obtained in S2 into an oven, and bake at a baking temperature of 60° C. for 2 hours to obtain the amomum danpi.

[0078] S4. Lay the amomum cortex obtained in S3 together, and place it airtightly at room temperature for a day and night, so that the water in the amomum cortex is evenly distributed.

[0079] S5. Roll up the amomum peel obtained in S4, cut and pack.

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Abstract

The present invention discloses a fructus amomi haw roll and a preparation method thereof, and belongs to the field of traditional Chinese medicines and food. The fructus amomi haw roll is prepared bymixing raw materials and water to prepare a cream. The raw materials comprise haws, fructus amomi powder body and a sweetener. The weight ratio of the haws to the fructus amomi powder body is (40-50):(10-20). The preparation method of the fructus amomi haw roll comprises the step of mixing the raw materials of the fructus amomi and water to prepare the cream. Fructus amomi is used to prepare thecream in a powder body manner, and fibers in the fructus amomi can be broken to avoid left residues after chewing. The smells of the sweetener and haws coordinate the smell of the fructus amomi, enable the fructus amomi haw roll to be sour, sweet and tasty in mouthfeel, can also mask special smell of the fructus amomi, and enable the fructus amomi haw roll to be fragrant in smell and liable to beaccepted by consumers.

Description

technical field [0001] The invention relates to the field of traditional Chinese medicine and food, in particular to an amomum cortex and a preparation method thereof. Background technique [0002] At present, symptoms such as indigestion are ubiquitous, but the market lacks effective food for promoting digestion. Amomum is one of the "Four Great Southern Medicines". Traditionally, it has the functions of invigorating the stomach and eliminating food, regulating qi and helping digestion. [0003] In the related art, Amomum food is mostly candied preserved fruit of Amomum, but the candied preserved fruit has a lot of slag after chewing, and the taste is not good, and Amomum has a special smell, so long-term consumption is not easy to be accepted by consumers. Contents of the invention [0004] The object of the present invention is to provide an amomum fruit peel and a preparation method thereof, which solves the technical problem of bad mouthfeel of amomum food in the rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/50
CPCA23G3/48A23G3/50
Inventor 李光李宜航陈曦李学兰里二苏晶吕亚娜张丽霞罗云陈德力马国需
Owner 中国医学科学院药用植物研究所云南分所
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