Rose cherry blossom honeyed pill and preparation method thereof

Abstract

The invention relates to an oriental cherry honey pill and a preparation method thereof, and belongs to the technical field of agricultural and sideline product processing and production. The honeyed bolus is prepared from oriental cherry sauce, flaxseed powder, soybean meal, hericium erinaceus powder, red date powder, oriental cherry powder, hawthorn powder, rhizoma polygonati powder and radix polygonati officinalis powder. The preparation method comprises the following steps: carefully selecting sakura petals, cleaning, adding cane sugar and honey for pickling, and adding tap water for boiling to obtain the sakura sauce. Respectively drying the flaxseeds, the soybeans, the hericium erinaceus, the red dates, the haws, the rhizoma polygonati and the radix polygonati officinalis, grinding, and sieving, so as to obtain ingredient powder; and adding the oriental cherry sauce into the ingredient powder, uniformly stirring, pressing into honeyed pills, uniformly adhering the oriental cherry powder to the surfaces of the honeyed pills, and finally performing catalytic infrared drying to obtain the Guanshan oriental cherry honeyed pills. According to the invention, the oriental cherry sauce is used as an adhesive, and a plurality of medicinal and edible traditional Chinese medicinal materials are fused, so that the healthy honeyed bolus which is good in color, aroma and taste and beneficial to improving immunity, promoting digestion and the like is prepared, the requirements of modern consumers are met, and an innovative scheme is provided for high-valued Guanshania oriental cherry deep-processed products.

Description

Technical Field

[0001] The invention belongs to the technical field of agricultural and sideline product processing and production, and specifically relates to a Guanshan cherry blossom honey pill and a preparation method thereof. Background Art

[0002] Guanshan cherry, as a representative variety of Yaezakura, belongs to the genus Prunus of the Rosaceae family and is a deciduous tree. Its main feature is that its flowering period is concentrated in late March or early April every year. The flowers are large and beautiful, mostly in rich pink, and have great ornamental value. In addition, Guanshan cherry is also edible due to its rich nutrition. It has a long history of consumption in central my country, southeastern coastal areas and Taiwan, and is often used to make various foods, such as cherry tea, cherry wine, cherry jam, etc. Its unique color adds beauty to these foods.

[0003] With the progress of the times, people's living standards are constantly improving, and people's dietary concepts are gradually shifting from the traditional single pursuit to the new concept of advocating the same origin of food and medicine and green and efficient processing. In this context, consumers' requirements for food are no longer limited to attractive appearance and rich nutritional value, but also expect that food can contain substances that are beneficial to human health. At present, there are reports on the market that are not honey pills, mainly based on Angelica sinensis, Schisandra chinensis, Polygonatum multiflorum, Polygonatum sibiricum, Salvia miltiorrhiza, etc., which have the effect of nourishing the heart and calming the mind; however, its color is generally black, and it tastes sour, bitter and spicy, which is not suitable for consumption by the general public.

[0004] On the other hand, Guanshan cherry has been included in the category of food raw materials, and has officially gone from ornamental properties to the dining table; however, the application rate is very low, and its value cannot be effectively exerted; therefore, how to reasonably utilize Guanshan cherry to fully retain its nutritional components and have a good taste is an urgent problem to be solved at this stage. At the same time, it is of great significance to promote the development of my country's cherry industry and drive the agricultural and rural economy. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention aims to solve the problems and proposes a Guanshan cherry honey pill and a preparation method thereof. Guanshan cherry not only has a beautiful and attractive appearance, but also contains a large amount of bioactive ingredients, aromatic substances and minerals, has an antioxidant effect, and is an ideal raw material for making health foods and health products. From the perspective of traditional Chinese medicine, regular consumption of Guanshan cherry can relax people's nervous emotions, enhance immunity, and also has the effects of relieving cough, relieving asthma, promoting lung function, lowering postprandial blood sugar, and beautifying the skin, further proving its potential in the field of health. The Guanshan cherry honey pill prepared by the present invention can not only retain the unique flavor and nutritional components of cherry blossoms, but also meet the market demand for new health foods, and has broad market prospects.

[0006] In order to achieve the above technical objectives, the present invention adopts the following technical solutions:

[0007] A Guanshan cherry honey pill, comprising cherry jam, flaxseed powder, soybean powder, hericium erinaceus powder, red date powder, cherry powder, hawthorn powder, polygonatum powder and polygonatum odoratum powder;

[0008] The preparation steps of the cherry blossom jam are as follows: 20-25 parts of Guanshan cherry blossom petals are selected, washed, 10-12 parts of sucrose and 10-15 parts of honey are added to the washed Guanshan cherry blossom petals for pickling, 10-20 parts of water are added to form a mixture for boiling, and the cherry blossom jam is obtained after boiling;

[0009] 6-10 parts of flaxseed, 6-10 parts of soybean, 6-8 parts of Hericium erinaceus, 4-6 parts of red dates, 2-4 parts of hawthorn, 1-3 parts of polygonatum and 1-2 parts of polygonatum odoratum are dried separately, ground, sieved and mixed evenly to obtain ingredient powder.

[0010] Add 25-30 parts of cherry blossom jam to the ingredient powder, stirring while adding until a uniform mixture is formed; then place the mixture in a mold and mechanically press it into a pill to obtain an initial honey pill; and evenly adhere cherry blossom powder to the surface of the initial honey pill to obtain cherry blossom powder honey pills, wherein the amount of cherry blossom powder is 4-6 parts; and then subject the cherry blossom powder honey pills to catalytic infrared drying to obtain Guanshan cherry blossom honey pills.

[0011] Furthermore, the time for pickling the Guanshan cherry blossom petals is 20-24 hours; and the boiling refers to boiling until the mixture is 50-60% by weight.

[0012] Furthermore, the drying method of the ingredient powder is any one of hot air drying, microwave vacuum drying, and vacuum freeze drying; drying refers to drying until the moisture content is less than 3%, and sieving refers to sieving through a 400-mesh sieve. After sieving, the ingredients are mixed evenly to obtain the ingredient powder.

[0013] Furthermore, the diameter of the initial honey pill is 2-3 cm.

[0014] Furthermore, the method for preparing cherry blossom powder is as follows: fresh cherry blossom petals are soaked in freshly squeezed lemon juice and kept in a vacuum state for a period of time; after soaking, the cherry blossom petals are taken out and dried until the moisture content is less than 3%, and then ultrafinely ground and passed through a 400-mesh sieve to obtain cherry blossom powder.

[0015] Furthermore, the liquid-to-material ratio of the cherry blossom petals to the lemon juice is 1:5 (g / ml), the vacuum degree of the vacuum impregnation is -95 Pa, and the impregnation period is 2 hours; the drying method is any one of hot air drying, microwave vacuum drying, and vacuum freeze drying.

[0016] Furthermore, the operating parameters of the catalytic infrared drying are: the temperature of the catalytic infrared emitter is 350° C., the distance between the honey pills and the catalytic infrared emitter is 30 cm, and the operating time is 40 minutes.

[0017] Beneficial effects:

[0018] (1) The present invention uses Guanshan cherry jam as an adhesive, avoiding the use of chemical synthetic reagents, which is safe and environmentally friendly; and cherry blossom powder is attached to the mold after it is shaped, so that the honey pills have the color, aroma and taste of Guanshan cherry blossoms as a whole, and its pink color attracts consumers.

[0019] (2) The present invention uses a variety of carefully selected food ingredients and Chinese medicinal materials that are both edible and medicinal, such as flaxseed, soybean, hericium erinaceus, red dates, hawthorn, cherry blossom, polygonatum and polygonatum odoratum, etc., which are rich in a large number of functional ingredients and help to enhance human immunity, promote digestion, regulate blood sugar and blood lipids, etc., and can meet the needs of modern consumers for healthy food.

[0020] (3) The present invention provides a Guanshan cherry blossom honey pill and a preparation method thereof, which incorporates the unique flavor and ornamental value of Guanshan cherry blossom into the traditional honey pill, which not only enriches the taste and nutritional value of the honey pill, but also has a good appearance, giving it higher use value and market appeal, and promoting the rapid development of the cherry blossom edible industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the product picture of the Guanshan cherry honey pills obtained in Example 1.

[0022] Figure 2 This is the product picture of the Guanshan cherry honey pills obtained in Example 2.

[0023] Figure 3 This is the product picture of the Guanshan cherry honey pills obtained in Example 3.

[0024] Figure 4 This is the product picture of the Guanshan cherry honey pills obtained in Example 4.

[0025] Figure 5 This is the product picture of the Guanshan cherry honey pills obtained in Example 5.

[0026] Figure 6 This is the product picture of the Guanshan cherry honey pills obtained in Example 6.

[0027] Figure 7 This is the product picture of the Guanshan cherry honey pills obtained in Example 7.

[0028] Figure 8 This is the product picture of the Guanshan cherry honey pills obtained in Example 8.

[0029] Fig. 9 This is the product picture of the Guanshan cherry honey pills obtained in Example 9. DETAILED DESCRIPTION

[0030] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0033] Embodiment 1:

[0034] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0035] 8kg of flaxseed, 6kg of soybean, 6kg of Hericium erinaceus, 4kg of pitted red dates, 3kg of pitted hawthorn, 3kg of Polygonatum sibiricum and 1kg of Polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg of cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed, and all the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0036] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2 hours (solid-liquid ratio was 1:5, vacuum degree was -95Pa), then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4 kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of a catalytic infrared emitter temperature of 350°C and a distance of 30 cm between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, thus obtaining Guanshan cherry blossom honey pills.

[0037] The Guanshan cherry honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity testing. The specific testing methods are as follows:

[0038] The antioxidant capacity of Guanshan cherry honey pills was tested, expressed by the free radical scavenging rate of DPPH (2,2-biphenyl-1-picrylhydrazyl) and ABTS (2,2-azobis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt). The higher the free radical scavenging rate, the stronger the antioxidant capacity.

[0039] After the Guanshan cherry honey pills were crushed and homogenized, 2g of the sample was weighed. The sample was placed in 10mL of 80% ethanol, mixed and allowed to stand for 30min, and centrifuged at 12000rpm for 5min. 1mL of the sample supernatant was mixed with 2mL of 0.1mM DPPH or 4mL of 0.05mM ABTS solution, respectively, and reacted at 25℃ in the dark for 30min. Subsequently, a UV spectrophotometer was used to record the absorbance of the DPPH mixed solution at 517nm, and the absorbance of the ABTS mixed solution at 734nm. The scavenging rate of DPPH / ABTS free radicals was calculated using the following formula:

[0040]

[0041] Wherein, A1 is the absorbance value of DPPH / ABTS and 80% ethanol solution, and A2 is the absorbance value of DPPH / ABTS and sample supernatant.

[0042] Embodiment 2:

[0043] 25 kg of selected Guanshan cherry blossom petals are washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, and then 15 kg of tap water is added, and the petals are stirred and boiled continuously until the weight is reduced to 30 kg to obtain cherry blossom jam.

[0044] 8kg flaxseed, 8kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 4kg pitted hawthorn, 1kg polygonatum and 1kg polygonatum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0045] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0046] Embodiment 3:

[0047] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0048] 10kg flaxseed, 8kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 2kg pitted hawthorn, 3kg polygonatum and 1kg polygonatum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 25kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0049] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0050] Embodiment 4:

[0051] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0052] 10kg flaxseed, 6kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 4kg pitted hawthorn, 2kg polygonatum and 1kg polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0053] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0054] Embodiment 5:

[0055] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0056] 6kg of flaxseed, 6kg of soybean, 6kg of Hericium erinaceus, 4kg of pitted red dates, 2kg of pitted hawthorn, 1kg of Polygonatum sibiricum and 1kg of Polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg of cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0057] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0058] Embodiment 6:

[0059] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0060] 6kg flaxseed, 8kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 3kg pitted hawthorn, 2kg polygonatum and 1kg polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0061] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0062] Embodiment 7:

[0063] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0064] 10kg of flaxseed, 10kg of soybean, 6kg of Hericium erinaceus, 4kg of pitted red dates, 3kg of pitted hawthorn, 1kg of Polygonatum sibiricum and 1kg of Polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg of cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into 2cm diameter pellets.

[0065] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0066] Embodiment 8:

[0067] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0068] 8kg flaxseed, 10kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 2kg pitted hawthorn, 2kg polygonatum and 1kg polygonatum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0069] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 4kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0070] Embodiment 9:

[0071] 20 kg of Guanshan cherry blossom petals were carefully selected, washed, added with 10 kg of sucrose and 10 kg of honey and marinated for 24 hours, 10 kg of tap water was added, and the petals were stirred and boiled continuously until the weight was reduced to 30 kg to obtain cherry blossom jam.

[0072] 6kg flaxseed, 10kg soybean, 6kg hericium erinaceus, 4kg pitted red dates, 4kg pitted hawthorn, 3kg polygonatum and 1kg polygonatum odoratum were respectively dried by microwave vacuum drying (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, then ground and passed through a 400-mesh sieve to obtain ingredient powder. After all the ingredient powders were mixed evenly, 30kg cherry jam was slowly added while stirring until a uniform, slightly viscous mixture was formed. All the mixtures were placed in a mold and mechanically pressed into a 2cm diameter pellet.

[0073] Fresh cherry blossom petals were vacuum impregnated in freshly squeezed lemon juice for 2h (solid-liquid ratio was 1:5, vacuum degree was -95Pa), and then microwave vacuum dried (microwave power 300W, drying temperature 55°C, vacuum degree -95Pa) until the moisture content was less than 3%, ultrafinely crushed, and passed through a 400-mesh sieve to obtain cherry blossom powder. 6kg of cherry blossom powder was evenly spread on the surface of the honey pills. Subsequently, the surface was dried and the internal moisture was moderate under the conditions of 350°C of the catalytic infrared emitter temperature and 30cm of the distance between the honey pills and the catalytic infrared emitter to ensure that the pills were stable, and Guanshan cherry blossom honey pills were obtained. The Guanshan cherry blossom honey pills were subjected to sensory evaluation (including color, aroma and taste) and antioxidant capacity detection, and the specific detection method was referred to Example 1.

[0074] The sensory evaluation (including color, aroma and taste), antioxidant capacity and actual results of Guanshan cherry honey pills of Example 1-9 are shown in Table 1.

[0075] Table 1 Sensory evaluation (including color, aroma and taste) and antioxidant capacity of Guanshan cherry honey pills in each example

[0076]

[0077] It can be seen from the above results that the Guanshan cherry honey pills prepared based on the present invention have attractive color, are basically pink, with slightly different shades, and have good antioxidant capacity. Among them, the Guanshan cherry honey pills prepared in Example 6 are light pink as a whole, have high gloss, rich bean fragrance and accompanied by a faint cherry aroma, mellow and rich taste, mainly sweet and floral, moderate sourness and sweetness, relatively high antioxidant capacity, DPPH clearance rate exceeds 75%, and ABTS clearance rate exceeds 66%.

[0078] The invention provides a method for preparing Guanshan cherry honey pills, which adopts Guanshan cherry paste as an adhesive, integrates a variety of Chinese medicinal materials with medicinal and edible properties such as flax seeds, hericium erinaceus, hawthorn, polygonatum and polygonatum odoratum, contains no chemical additives, and uses safe and environmentally friendly timber. The healthy honey pills with good color, fragrance and taste and which help to enhance immunity and promote digestion are made, meet the needs of modern consumers, and provide an innovative solution for high-value Guanshan cherry deep-processing products.

[0079] Although some embodiments of the present invention have been given herein, those skilled in the art should understand that the embodiments of the present invention may be modified without departing from the spirit of the present invention. The above embodiments are merely exemplary and should not be used as a limitation on the scope of the present invention.

Claims

1. A Guanshan cherry blossom honey pill and a preparation method thereof, characterized in that: The Guanshan cherry honey pills are composed of cherry jam, flaxseed powder, soybean powder, hericium erinaceus powder, red date powder, cherry powder, hawthorn powder, polygonatum powder and polygonatum odoratum powder; The preparation steps of the cherry blossom jam are as follows: 20-25 parts of Guanshan cherry blossom petals are selected, washed, 10-12 parts of sucrose and 10-15 parts of honey are added to the washed Guanshan cherry blossom petals for pickling, 10-20 parts of water are added to form a mixture for boiling, and the cherry blossom jam is obtained after boiling; 6-10 parts of flaxseed, 6-10 parts of soybean, 6-8 parts of Hericium erinaceus, 4-6 parts of red dates, 2-4 parts of hawthorn, 1-3 parts of polygonatum and 1-2 parts of polygonatum odoratum are dried separately, ground, sieved and mixed evenly to obtain ingredient powder; Add 25-30 parts of cherry blossom jam to the ingredient powder, stirring while adding until a uniform mixture is formed; then place the mixture in a mold and mechanically press it into a pill to obtain an initial honey pill; and evenly adhere cherry blossom powder to the surface of the initial honey pill to obtain cherry blossom powder honey pills, wherein the amount of cherry blossom powder is 4-6 parts; and then subject the cherry blossom powder honey pills to catalytic infrared drying to obtain Guanshan cherry blossom honey pills.

2. The Guanshan cherry blossom honey pill and its preparation method according to claim 1, characterized in that: The time for pickling the Guanshan cherry blossom petals is 20-24 hours; the boiling means boiling until the mixture is 50-60% by weight.

3. The Guanshan cherry blossom honey pill and its preparation method according to claim 1, characterized in that: The drying method of the ingredient powder is any one of hot air drying, microwave vacuum drying and vacuum freeze drying; drying refers to drying until the moisture content is less than 3%, sieving refers to passing through a 400-mesh sieve, and after sieving, the ingredients are mixed evenly to obtain the ingredient powder.

4. The Guanshan cherry blossom honey pill and its preparation method according to claim 1, characterized in that: The diameter of the initial honey pills is 2-3 cm.

5. The Guanshan cherry blossom honey pill and its preparation method according to claim 1, characterized in that: The method for preparing cherry blossom powder comprises the following steps: soaking fresh cherry blossom petals in freshly squeezed lemon juice and maintaining the soaking in a vacuum state for a period of time; taking out the cherry blossom petals after soaking and drying them until the moisture content is less than 3%, then ultrafinely grinding them and passing them through a 400-mesh sieve to obtain cherry blossom powder.

6. The Guanshan cherry blossom honey pill and its preparation method according to claim 5, characterized in that: The liquid-to-material ratio of cherry blossom petals to lemon juice is 1:5 (g / ml), the vacuum degree of the vacuum impregnation is -95 Pa, and the impregnation period is 2 hours; the drying method is any one of hot air drying, microwave vacuum drying, and vacuum freeze drying.

7. The Guanshan cherry blossom honey pill and its preparation method according to claim 1, characterized in that: The operating parameters of the catalytic infrared drying are: the temperature of the catalytic infrared emitter is 350° C., the distance between the honey pills and the catalytic infrared emitter is 30 cm, and the operating time is 40 min.

8. Guanshan cherry honey pills prepared according to any one of claims 1-7.

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