Nitraria sibirica pall whole fruit and processing method and application thereof

A technology for white thorn fruit and dried fruit, which is applied in the directions of pharmaceutical formulations, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of side effects and safety restrictions on common and effective use, economic and living losses, inconvenience, etc. Satisfy the effect of preventing and treating disease dosage, suitable taste, and harmonized taste and smell

Pending Publication Date: 2020-06-12
金昌方泉沙产有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, their side effects and safety also restrict their widespread and effective use, especially for the elderly, children, pregnant women and patients with potential chronic diseases
In the face of the pandemic of viral respiratory diseases such as influenza, measures such as isolating the source of infection and cutting off the route of infection are often unable to be completely implemented due to various reasons, and at the same time will bring huge losses and inconvenience to the economy and life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Processing method

[0040] (1) After the Nitraria fruit is picked, it is dried to a moisture content of 14% ± 1%, and stored in piles or bags;

[0041] (2) During the drying, stacking or bagging storage period, the Nitraria berries are naturally fermented under the action of wild bacteria, the sugar content is reduced, the acidity is increased, and volatile sourness is released. Dry it until the water content is less than 1%, take 100g and fully dissolve it in water, its H + The content is 0.0950mol;

[0042] (3) by rubbing and extruding, the epidermis of Nitraria fruit is broken;

[0043] (4) Fry the white thorn fruit for 3 hours at an average temperature of 125°C to make it have a special aroma. 100g of this product is fully soluble in water and its H + The content is 0.0760mol;

[0044] (5) Whole Nitraria japonica obtained in step (4), or crush it into powder, or press it into flakes.

Embodiment 2

[0046] Processing method

[0047] (1) Nitraria berries are picked and dried to a moisture content of 16%±1%.

[0048] (2) Dilute the finished yeast with water and mix it in, or allow the wild bacteria in the air to fully contact, then pile up or store in bags, and ferment until it has a volatile sour taste. After drying the fermented white thorn fruit until the water content is less than 1%, take 100g and fully dissolve it in water. + Content > 0.0910mol;

[0049] (3) Roast and fry the Nitraria fruit for 8 hours under the condition of an average temperature of 75° C. to make the enlarged flesh fluffy, rub and squeeze to break the Nitraria fruit epidermis;

[0050] (4) Fry the Nitraria fruit for 12 hours at an average temperature of 105°C to make it have a special aroma. 100g of this product is fully soluble in water and its H + The content is 0.0780mol;

[0051] (5) Whole Nitraria japonica obtained in step (4), or crush it into powder, or press it into flakes.

Embodiment 3

[0053] Processing method

[0054] (1) Nitraria fruit is dried in the sun after picking, and the moisture content is 14% ± 2%;

[0055] (2) Carry out winnowing, screening with Nitraria dried fruit, 6 orders of sieve apertures;

[0056] (3) Remove moldy fruit, shriveled fruit, fruit and impurities;

[0057] (4) During the natural drying and stacking or bagging storage period, the white thorn fruit is naturally fermented under the action of wild bacteria, the sugar content is reduced, the acidity is increased, and there is a volatile sour taste. After drying the fermented white thorn fruit until the water content is less than 1%, take 100g and fully dissolve it in water. + The content is 0.0950mol;

[0058] (5) cleaning Nitraria fruit;

[0059] (6) At an average temperature of 120° C., fry the Nitraria japonica for 1 hour to make the enlarged pulp fluffy;

[0060] (7) Knead and extrude the Nitraria fruit to rupture its epidermis;

[0061] (8) At an average temperature of 10...

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PUM

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Abstract

The invention discloses a nitraria sibirica pall whole fruit and a processing method. The processing method comprises the following specific steps: picking nitraria sibirica pall fruits, and airing into dried fruits or drying; fermenting the nitraria sibirica pall fruits until the nitraria sibirica pall fruits have volatile sour; breaking the surface skin of the nitraria sibirica pall fruits; baking and frying the nitraria sibirica pall fruits to enable the nitraria sibirica pall fruits to have special fragrance, and fully dissolving 100g of the nitraria sibirica pall fruits in water to enablethe H < + > content of the nitraria sibirica pall fruits is less than or equal to 0.0800 mol; and tabletting the obtained nitraria sibirica pall fruits or nitraria sibirica pall powder to obtain foods, medicines or components thereof. The nitraria sibirica pall whole fruit processed by the method or the powder thereof is tableted; in order to ensure the safety, no additive, assistant or auxiliarymaterial is used; by low-temperature baking and frying, quality improvement is achieved, the nitraria sibirica pall bobr fruit beverage is high in water solubility, enhanced in efficacy, fragrant insmell, simple and convenient in medicinal consumption, suitable in taste and fragrant in smell while meeting the requirement of disease prevention and treatment dosage, harmonious and unified in dosage, taste and smell, beneficial to popularization of medicinal consumption of the nitraria sibirica pall fruits, beneficial to household food prevention and treatment, capable of reducing burden of patients, saving medical resources and relieving medical pressure.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a whole fruit of Nitraria japonica and its processing method and application. Background technique [0002] White thorn fruit is traditionally used as both medicine and food. The fresh white thorn fruit has the function of invigorating the spleen and stomach and helping digestion; after being dried in the sun, it is used in traditional Chinese medicine, Mongolian medicine, Tibetan medicine and Uighur medicine, etc. Residents in the desert region of Northwest China (Minqin, Gansu and its surrounding areas, etc.) have used white thorn fruit to make soup or porridge since ancient times. Thousands of years of edible and medicinal history, as well as modern toxicology experiments have proved that white thorn fruit is safe and non-toxic, and is suitable for medicinal consumption by all groups of people, such as men, women, children, and pregnant women. As the ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/185A23F3/34A61P37/04A61P11/00A61P31/16A61P11/14A61P25/20A61P7/10A61P39/02A61K131/00
CPCA23F3/34A61K36/185A61K2236/17A61K2236/19A61P7/10A61P11/00A61P11/14A61P25/20A61P31/16A61P37/04A61P39/02
Inventor 孙多明
Owner 金昌方泉沙产有限责任公司
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