Ancient plum syrup as well as preparation method and application thereof

Abstract

The invention provides ancient plum syrup as well as a preparation method and application thereof, and belongs to the technical field of foods. The ancient plum syrup comprises the following raw materials in parts by weight: 14-25 parts of smoked smoked plum, 8-10 parts of roselle, 8-10 parts of mulberry, 3-6 parts of sweet osmanthus, 8-10 parts of pericarpium citri reticulatae, 8-15 parts of hawthorn, 3-6 parts of liquorice, 10-15 parts of red dates, 1-5 parts of mint and 100-120 parts of brown rock candy. The ancient plum syrup is prepared from genuine traditional Chinese medicinal materials, and is higher in purity, more accurate in formula and good in taste; the beverage has the effects of relieving summer-heat, resisting fatigue, appetizing, helping produce saliva and slake thirst, nourishing and protecting liver, warming lung to dissipate beverage and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to an ancient sour plum soup and a preparation method and application thereof. Background Art

[0002] As a traditional drink, sour plum soup is refreshing and one of the favorite drinks of modern people. In the hot season, most people will buy black plums to make it by themselves and drink it after being chilled. Sour plum soup can not only remove oil and relieve greasiness, but also strengthen the spleen and appetite, and refresh the mind. As sour plum soup becomes more and more popular among people, there are more and more kinds of sour plum soup on the market.

[0003] At present, the industrial production of sour plum soup generally involves extracting raw materials such as black plums, or mixing all or several of them or obtaining extracts separately, and then blending the extracts. However, the current extraction or blending process mainly has the following problems: the extraction rate of black plums is not high, resulting in a lighter color, so in the subsequent blending process, it is necessary to add caramel color additives to adjust the color of the sour plum soup; the raw material extract used is subjected to processes such as enzymatic hydrolysis, centrifugation, or alcohol precipitation to remove the fruit fiber and pulp components of naturally extracted sour plums and hawthorns, resulting in a thin taste of the final blended sour plum soup, which is quite different from the traditional sour plum soup made naturally; the aroma is lost during the extraction process, and flavors are added in the subsequent blending process. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a traditional sour plum soup and a preparation method and application thereof. The traditional sour plum soup of the present invention has high purity, precise formula, good taste, and has better effects of relieving heat, resisting fatigue, appetizing, promoting body fluid and quenching thirst, nourishing and protecting the liver, warming the lungs and transforming fluid.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a traditional sour plum soup, which comprises the following raw materials in parts by weight: 14-25 parts of smoked black plums, 8-10 parts of roselles, 8-10 parts of mulberries, 3-6 parts of osmanthus, 8-10 parts of tangerine peels, 8-15 parts of hawthorns, 3-6 parts of licorice, 10-15 parts of red dates, 1-5 parts of mints, and 100-120 parts of yellow rock sugar.

[0007] The present invention also provides a preparation method of the traditional sour plum soup, comprising the following steps: soaking smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice and red dates in water, boiling over high heat and then simmering over medium or low heat; adding mint and boiling for 3 to 8 minutes, removing the residue and adding yellow rock sugar, and stirring thoroughly until the yellow rock sugar is dissolved; finally, adding osmanthus to obtain the traditional sour plum soup.

[0008] Preferably, the smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice, red dates and mint are cleaned and drained before being boiled.

[0009] Preferably, the soaking time is 20 to 60 minutes.

[0010] Preferably, the slow boiling time is 20 to 40 minutes.

[0011] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing a product for relieving physical fatigue.

[0012] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing a summer heat-relieving product.

[0013] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing liver nourishing and protecting products.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] The invention provides an ancient sour plum soup and a preparation method thereof. The invention adopts authentic Chinese medicinal materials such as smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice, red dates, mint and yellow crystal sugar. The prepared sour plum soup contains a large amount of antioxidants, which can help resist free radical damage and protect the liver. The sour plum soup prepared by the invention can promote the secretion of digestive juice to relieve the burden of the liver, and the black plum, hawthorn, tangerine peel and licorice therein also help to improve liver function. Hawthorn is rich in vitamin C and carotene, has a certain antioxidant effect, can help remove free radicals in the body, and delay the aging process. For patients with fatty liver, an appropriate intake of hawthorn is conducive to lowering blood lipid levels and preventing the occurrence of cardiovascular diseases. Tangerine peel contains volatile oil compounds, the main components of which are hesperidin, limonene, etc., which have the effect of protecting the liver and promoting bile secretion. The glycyrrhizin contained in licorice has an anti-inflammatory effect and can effectively inhibit the inflammatory reaction, so it has a good therapeutic effect on autoimmune hepatitis. Licorice is suitable for the conditioning of patients with chronic liver disease, which can improve the condition and improve the quality of life. The present invention improves the formula ratio of the ancient sour plum soup. Compared with the sour plum soup on the market, the ancient sour plum soup of the present invention has a better taste, a mellow mouth, no irritation, and a smooth mind; the sour plum soup integrates a variety of pure Chinese medicinal materials, and has obvious effects of relieving heat, resisting fatigue, appetizing, promoting body fluid and quenching thirst, nourishing and protecting the liver, warming the lungs and transforming fluid. DETAILED DESCRIPTION

[0016] The invention provides a traditional sour plum soup, which preferably comprises the following raw materials in parts by weight: 14-25 parts of smoked black plums, 8-10 parts of roselle, 8-10 parts of mulberries, 3-6 parts of osmanthus, 8-10 parts of dried tangerine peel, 8-15 parts of hawthorn, 3-6 parts of licorice, 10-15 parts of red dates, 1-5 parts of mint, and 100-120 parts of yellow rock sugar; more preferably, it comprises the following raw materials in parts by weight: 18-22 parts of smoked black plums, 8.5-9 parts of roselle, 8.5-9 parts of mulberries, 4-5 parts of osmanthus, 8.5-9 parts of dried tangerine peel, 10-12 parts of hawthorn, 4-5 parts of licorice, 12-13 parts of red dates, 2-4 parts of mint, and 110-115 parts of yellow rock sugar.

[0017] The smoked black plum described in the present invention refers to the black plum processed by smoke. The preferred steps of the processing technology of the smoked black plum described in the present invention are as follows: Prepare materials: First, it is necessary to collect branches and weeds of trees as fuel, and pick yellow ripe plums at the same time to ensure that the flesh is yellow. Smoking process: Put fresh plums on a breathable kang, burn with herbs and branches below, and use heat and smoke to smoke the plums on the kang. Smoked to about 90% dry, with wrinkled skin and slightly brown-black color, from yellow plums to black black plums. Identification method: In order to identify the quality of smoked black plums, you can observe its appearance, taste and color after soaking in water. High-quality smoked black plums are uniform in size, wrinkled, thick and black in color, and not shriveled. It tastes lightly smoky and extremely sour, and the soup color should be yellow-brown after soaking in water, clear and not turbid. The processing technology of the smoked black plum of the present invention can not only maintain the medicinal properties of black plums, but also better preserve black plums. According to actual needs, the processing process can also adopt conventional means or purchase conventional commercially available smoked black plums. In the present invention, smoked black plums are preferably used as the main raw material. Compared with the sour plum soup made from original black plums, the taste is purer and the mouthfeel is better; after being mixed with other raw materials, the effects of relieving heat, resisting fatigue, promoting body fluid and quenching thirst are more significant. In the present invention, the source of the raw materials is not particularly limited and can be obtained through conventional commercial purchases.

[0018] The present invention also provides a method for preparing the ancient sour plum soup, comprising the following steps: soaking smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice, and red dates in water, boiling over high heat and then simmering over medium and low heat; adding mint and simmering for 3 to 8 minutes, removing the residue and adding yellow rock sugar, stirring until the yellow rock sugar is dissolved; finally adding osmanthus to obtain the ancient sour plum soup. In the present invention, the smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice, red dates, and mint are preferably cleaned and filtered before being boiled. In the present invention, the soaking time is preferably 20 to 60 minutes; more preferably 30 to 40 minutes. In the present invention, the slow boiling time is preferably 20 to 40 minutes; more preferably 25 to 35 minutes.

[0019] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing a product for relieving physical fatigue.

[0020] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing a summer heat-relieving product.

[0021] The present invention also provides an application of the traditional sour plum soup or the traditional sour plum soup obtained by the preparation method in preparing liver nourishing and protecting products.

[0022] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0023] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are commercially available products unless otherwise specified.

[0024] Example 1

[0025] A traditional sour plum soup, the specific raw material dosage is as follows: smoked black plum 18g, roselle 8.5g, mulberry 8.5g, osmanthus 4g, tangerine peel 8.5g, hawthorn 10g, licorice 4.5g, red dates 14g, mint 2.5g, yellow rock sugar 115g, purified water 2L;

[0026] The preparation method of the traditional sour plum soup is as follows: clean and drain smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice and red dates, soak them in water for 30 minutes, boil them directly over high heat, and simmer them over medium-low heat for 25 minutes after the water boils; add the clean and drained mint, and simmer them over low heat for another 5 minutes; press the medicinal materials thoroughly until no soup flows out; add yellow rock sugar after removing the residue, and stir thoroughly until the yellow rock sugar dissolves; finally, add osmanthus.

[0027] Example 2

[0028] A traditional sour plum soup, the specific raw materials are as follows: smoked black plum 22.5g, roselle 8.5g, mulberry 8.5g, osmanthus 4g, tangerine peel 8.5g, hawthorn 10g, licorice 4.5g, red dates 14g, mint 2.5g, yellow rock sugar 115g, pure water 2L;

[0029] The preparation method of the traditional sour plum soup is the same as that of Example 1.

[0030] Example 3

[0031] An ancient sour plum soup, the specific raw material dosage is as follows: smoked black plum 14.4g, roselle 8.5g, mulberry 8.5g, osmanthus 4g, tangerine peel 8.5g, hawthorn 10g, licorice 4.5g, red dates 14g, mint 2.5g, yellow rock sugar 115g, pure water 2L;

[0032] The preparation method of the traditional sour plum soup is the same as that of Example 1.

[0033] Example 4

[0034] An ancient sour plum soup, the specific raw material dosage is as follows: smoked black plum 14g, roselle 8g, mulberry 8g, osmanthus 3g, tangerine peel 8g, hawthorn 8g, licorice 3g, red dates 10g, mint 1g, yellow rock sugar 100g, purified water 2L;

[0035] The preparation method of the traditional sour plum soup is the same as that of Example 1.

[0036] Example 5

[0037] A traditional sour plum soup, the specific raw material dosage is as follows: smoked black plum 35g, roselle 10g, mulberry 10g, osmanthus 6g, tangerine peel 10g, hawthorn 15g, licorice 6g, red dates 15g, mint 5g, yellow rock sugar 120g, pure water 2L;

[0038] The preparation method of the traditional sour plum soup is the same as that of Example 1.

[0039] Comparative Example 1

[0040] A sour plum soup, the specific raw material dosage is as follows: original black plum 22.5g, roselle 8.5g, mulberry 8.5g, osmanthus 4g, tangerine peel 8.5g, hawthorn 10g, licorice 4.5g, red dates 14g, mint 2.5g, yellow rock sugar 115g, purified water 2L;

[0041] The preparation method of the sour plum soup is the same as that of Example 1.

[0042] Comparative Example 2

[0043] The raw materials of the Hua Ci Hedgehog brand sweet osmanthus sour plum powder purchased online are glucose, white sugar, citric acid, sweet osmanthus, black plum juice, hawthorn juice, sodium citrate, cyclamate, acesulfame potassium, aspartame (containing phenylalanine), sucralose, edible salt, edible flavoring, and caramel color (ammonium sulfite method);

[0044] The preparation method of the sour plum soup is as follows: the sour plum powder is mixed with purified water in a ratio of 1:10.

[0045] Example 6

[0046] This example uses a randomized controlled trial to verify the taste and efficacy of the sour plum soups of Examples 1 to 3 and Comparative Examples 1 to 2, and the specific steps are as follows:

[0047] 500 people who tried sour plum soup in and outside the Second Affiliated Hospital of University of South China were randomly selected as research subjects and divided into five groups: Group A, Group B, Group C, Group D and Group E, with 100 people in each group. Group A tried the ancient sour plum soup of Example 1, Group B tried the ancient sour plum soup of Example 2, Group C tried the ancient sour plum soup of Example 3, Group D tried the sour plum soup of Comparative Example 1, and Group E tried the sour plum soup brewed from sour plum powder in Comparative Example 2. The reactions of the five groups of people after trying the sour plum soup were compared, and the statistical results are shown in Table 1.

[0048] Table 1 Evaluation results of five groups of people trying sour plum soup

[0049] Group A B C D E Number of people 100 100 100 100 100 Strong sour plum flavor 98％ 89％ 79％ 60％ 32％ Easy entry 98％ 79％ 51％ 63％ 40％ Feel comfortable after drinking 99％ 96％ 53％ 68％ 28％ Can relieve fatigue 93％ 92％ 80％ 20％ 12％ Mouth moisturizer after drinking 98％ 98％ 86％ 13％ 10％

[0050] Effect test

[0051] A total of 100 traffic policemen and sanitation workers on duty at noon in summer were selected to try the ancient sour plum soup of Example 1 to verify the effect. The results are shown in Table 2.

[0052] Table 2 Effect verification results

[0053] Number of people 100 Relieve dry mouth 100％ Relieve dryness and heat 100％ Oral Moisturizing 100％ Relieve fatigue 98％

[0054] According to the results of Table 1 and Table 2, the traditional sour plum soup of the present invention has a purer taste, a better mouthfeel, and is sweet and sour compared to the sour plum soup on the market. The sour plum soup of the present invention with smoked black plums is more effective in relieving heat, resisting fatigue, and promoting the production of body fluids and quenching thirst than the sour plum soup made with original black plums. In addition, after appropriately reducing the amount of smoked black plums, the taste is purer and the mouthfeel is better; the effects of relieving heat, resisting fatigue, and promoting the production of body fluids and quenching thirst are equivalent. When the amount of smoked black plums is too large, the smoky taste will be too strong, forming a taste similar to traditional Chinese medicine, which will reduce the taste and bring olfactory discomfort. Therefore, the formula of Example 1 of the present invention is the best.

[0055] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A traditional sour plum soup, characterized in that: The traditional sour plum soup comprises the following raw materials in parts by weight: 14-25 parts of smoked black plums, 8-10 parts of roselle, 8-10 parts of mulberries, 3-6 parts of osmanthus, 8-10 parts of tangerine peel, 8-15 parts of hawthorn, 3-6 parts of licorice, 10-15 parts of red dates, 1-5 parts of mint and 100-120 parts of yellow rock sugar.

2. The method for preparing the traditional sour plum soup according to claim 1, characterized in that: The method comprises the following steps: soaking smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, licorice and red dates in water, boiling over high heat and then simmering over medium-low heat; adding mint and boiling for 3-8 minutes, removing the residue and adding yellow rock sugar, and stirring thoroughly until the yellow rock sugar is dissolved; finally adding osmanthus to obtain the traditional sour plum soup.

3. The preparation method according to claim 2, characterized in that: The smoked black plum, roselle, mulberry, osmanthus, tangerine peel, hawthorn, liquorice, red dates and mint are cleaned and filtered before being boiled.

4. The preparation method according to claim 2, characterized in that: The soaking time is 20 to 60 minutes.

5. The preparation method according to claim 2, characterized in that: The slow boiling time is 20 to 40 minutes.

6. Use of the traditional sour plum soup described in claim 1 or the traditional sour plum soup obtained by the preparation method described in any one of claims 2 to 5 in the preparation of products for relieving physical fatigue.

7. Use of the traditional sour plum soup described in claim 1 or the traditional sour plum soup obtained by the preparation method described in any one of claims 2 to 5 in preparing summer heat relief products.

8. Use of the traditional sour plum soup according to claim 1 or the traditional sour plum soup obtained by the preparation method according to any one of claims 2 to 5 in the preparation of liver nourishing and protecting products.