Spleen-tonifying and appetite-promoting fingered citron and preparation method thereof
By using fermented Buddha hand fruit pieces and a variety of natural raw materials, combined with steaming and cooking technology, the spleen-enhancing and appetizing Buddha hand drying is prepared, which solves the existing problems of heavy bitter taste and poor taste, and achieves improved taste and improved health care effects.
Patent Information
- Application Number
- CN202510385508.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-29
- Publication Date
- 2025-05-13
AI Technical Summary
The existing Buddha hand dry has a bitter taste, a poor taste, and a dark yellow color, which is difficult for consumers to accept.
The raw materials such as fermented Buddha hand fruit pieces, honey, sugarcane juice concentrate, nourishing agent, licorice powder, tangerine peel extract, stevia leaf extract and vitamin C are used to prepare a kind of Buddha hand dry that strengthens the spleen and increases appetite through fermentation and steaming.
It improves the taste of the dry Buddha's hands, making it have the health-care effect of strengthening the spleen and raising appetite. The use of natural sweeteners avoids the use of artificial synthetic sweeteners. The dried fruit tastes unique and can satisfy the taste of most people.
Smart Images
Figure CN119969577A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of food, and particularly relates to a bergamot for strengthening the spleen and stimulating appetite and a preparation method thereof. Background Art
[0002] Buddha's hand is also known as nine-clawed wood, five-finger orange, and bergamot. It is an evergreen small tree of the Rutaceae family. It is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu, Zhejiang and other provinces. It is known as "the fairy fruit among fruits and the wonder flower in the world". Among them, the Buddha's hand produced in Sichuan is commonly known as "Sichuan Buddha's Hand". The leaves of Buddha's hand are lush and green all year round. The fruit of Buddha's hand is golden in color, with a strong fragrance. The shape is peculiar like a hand, with various shapes and forms, which makes people feel interesting and can be used as an ornamental plant.
[0003] The fruit of Buddha's hand is golden yellow when ripe, and its nature and flavor are bitter, sour, and warm. It enters the liver and stomach meridians. Chinese medicine believes that it can treat symptoms such as loss of appetite, chest and abdominal distension, stomach pain and vomiting. It has the effects of regulating qi and body, resolving phlegm and relieving cough. It is a plant that can be used as both medicine and food. Buddha's hand fruit can be used fresh or processed into candied fruit. However, due to its sour and bitter taste, it is not easily accepted by the public and needs to be improved.
[0004] In the production of dried bergamot, there are existing literatures describing the use of a combination of microwave and vacuum freezing technology to produce dried bergamot. Although the dried bergamot prepared by this method better retains the nutrients in bergamot, the prepared dried bergamot has a strong bitter taste, a poor taste, and a slightly dark yellow color. It is not easy for consumers to accept it, and it cannot be directly promoted to the market as a ready-to-eat snack food. Summary of the invention
[0005] The purpose of the present invention is to provide a bergamot that can invigorate the spleen and stimulate appetite and a preparation method thereof, so as to solve the problem that the currently prepared bergamot dried has a strong bitter taste, a poor taste, and a slightly dark yellow color, which is not easily accepted by consumers.
[0006] Technical solution: A bergamot for strengthening the spleen and stimulating appetite is prepared from the following raw materials in parts by weight: 100-150 parts of fermented bergamot fruit pieces, 5-10 parts of honey, 12-18 parts of concentrated sugarcane juice, 1-2 parts of tonic, 3-6 parts of licorice powder, 3-5 parts of tangerine peel extract, 2-3 parts of stevia leaf extract, and 0.005-0.01 parts of vitamin C.
[0007] Preferably, the method for preparing the fermented bergamot fruit blocks is as follows: cut the washed bergamot into fruit blocks with a length of 2-3 cm, a width of 1-2 cm, and a height of 0.5-1 cm, dry the surface moisture, add a mixed strain of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve = 1:3:1 which is 0.5% of the weight of the bergamot block, stir and mix evenly, ferment at 20-25°C for 12 hours, take out and dry naturally until the weight is 0.5 times the weight before drying.
[0008] Preferably, the method for preparing the concentrated sugarcane juice is as follows: peeling fresh sugarcane, cutting into segments and adding into a sugarcane juicer to extract juice, heating and boiling the extracted sugarcane juice in a pot until the volume is 1 / 5 of the initial sugarcane juice volume.
[0009] Preferably, the tonic preparation method is: grind 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of Poria cocos, and 6 parts of licorice, add them into a pot, add 500 parts of water and boil for 30 minutes, filter, and concentrate the filtrate at 70°C under reduced pressure until the remaining weight is 10 parts.
[0010] Preferably, the preparation method of the tangerine peel extract is: after crushing the tangerine peel, adding 20 times the weight of water of the tangerine peel powder, heating to 80°C, stirring and extracting for 4 hours, filtering, and concentrating the filtrate at 70°C under reduced pressure until no liquid drops.
[0011] Preferably, the preparation method of the stevia leaf extract is: after crushing the dry stevia leaves, adding 20 times the weight of water of the dry stevia leaf powder, heating to 80°C, stirring and extracting for 4 hours, filtering, and concentrating the filtrate at 70°C under reduced pressure until no liquid drops.
[0012] A method for preparing bergamot for strengthening the spleen and stimulating appetite, comprising the following preparation steps:
[0013] S1. Grind and sieve the formulated amount of dried licorice to obtain fine powder 1;
[0014] S2, wash and cut the bergamot into pieces, dry the surface moisture, add 0.5% of the weight of the bergamot piece of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve mixed bacteria in a ratio of 1:3:1, stir and mix evenly, ferment at 20-25°C for 12h, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and obtain fruit piece 1;
[0015] S3, putting the fruit block 1 obtained in step S2 into a steamer, steaming for 30 minutes, taking it out and naturally drying it to the weight of the fruit block 1 obtained in step S2, putting it into the steamer again, steaming for 30 minutes, and naturally drying it to the weight of the fruit block 1 obtained in step S2, to obtain fruit block 2;
[0016] S4, adding the fine powder 1 obtained in step S1 and the formulated amount of honey, sugarcane juice concentrate, tonic, licorice powder, tangerine peel extract, stevia leaf extract, and vitamin C into a mixer and stirring to mix them evenly to obtain a mixed sauce 1;
[0017] S5. Fully and evenly mix the mixed sauce 1 obtained in step S4 and the fruit pieces 2 obtained in step S3, place them at 5-10° C. for pickling, and then take them out and dry them naturally.
[0018] Preferably, in step S1, the screening is through an 80-mesh sieve.
[0019] Preferably, in step S5, the pickling time is 72 hours, and the fruit pieces are naturally dried until the water content of the fruit pieces reaches 15-20%.
[0020] The beneficial effects of the present invention are:
[0021] 1. The bergamot for strengthening the spleen and stimulating appetite provided by the present invention is matched with the Chinese medicine for strengthening the spleen and stimulating appetite, which not only improves its taste, but also has the health care effect of strengthening the spleen and stimulating appetite.
[0022] 2. The bergamot for strengthening the spleen and stimulating appetite provided by the present invention uses honey, concentrated sugarcane juice and stevia leaf extract as sweeteners, does not add artificial synthetic sweeteners, and is more nutritious and healthy.
[0023] 3. The bergamot for strengthening the spleen and stimulating appetite provided by the present invention is fermented with mixed strains in the early stage, which not only enriches the nutritional components of the dried fruit, but also makes the dried fruit have a unique taste, which can satisfy the taste of most people. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 This is a picture of the dried bergamot fruit sample prepared by the present invention.
[0025] Figure 2 This is a sample diagram of the tonic prepared according to the present invention.
[0026] Figure 3 This is a sample diagram of the tangerine peel extract prepared by the present invention.
[0027] Figure 4 This is a sample diagram of the sugarcane juice concentrate prepared in the present invention.
[0028] Figure 5 This is a sample picture of the stevia leaf extract prepared in the present invention. DETAILED DESCRIPTION
[0029] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0030] Example 1
[0031] Preparation of concentrated sugarcane juice: peel fresh sugarcane, cut into sections and add into a sugarcane juicer to squeeze the juice. Heat and boil the squeezed sugarcane juice in a pot until the volume is 1 / 5 of the initial sugarcane juice volume.
[0032] Preparation of tonic: Grind 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of Poria cocos and 6 parts of licorice root, add them into a pot, add 500 parts of water and boil for 30 minutes, filter, and concentrate the filtrate at 70°C under reduced pressure until the remaining weight is 10 parts.
[0033] Preparation of tangerine peel extract: After crushing the tangerine peel, add 20 times the weight of tangerine peel powder water, heat to 80°C, stir and extract for 4 hours, filter, and concentrate the filtrate at 70°C under reduced pressure until no liquid drops.
[0034] Preparation of stevia leaf extract: After crushing the dry stevia leaves, add 20 times the weight of water of the dry stevia leaf powder, heat to 80°C, stir and extract for 4 hours, filter, and concentrate the filtrate at 70°C under reduced pressure until no liquid drops.
[0035] A preparation of bergamot for strengthening spleen and stimulating appetite:
[0036] Weigh 30g of dry licorice and put it into a grinder. After crushing, sieve to obtain fine powder 1; wash and cut bergamot into pieces, dry the surface moisture, add 0.5% of the weight of bergamot pieces of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve mixed bacteria in a ratio of 1:3:1, stir and mix evenly, ferment at 20-25°C for 12h, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and obtain fruit block 1; put fruit block 1 into a steamer, steam for 30min, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and put it again Put into a steamer and steam for 30 minutes, and naturally dry it to 0.5 times of its weight before drying to obtain fruit block 2; add fine powder 1 and 50g honey, 120g sugarcane juice concentrate, 10g tonic, 30g tangerine peel extract, 20g stevia leaf extract, and 0.05g vitamin C into a mixer and stir to mix them evenly to obtain mixed sauce 1; take 1000g of the obtained mixed mud 1 and the obtained fruit block 2, mix them evenly, let it stand at 5-10℃ and marinate for 72h, take it out and naturally dry it to a water content of 15-20%.
[0037] Example 2
[0038] Preparation of concentrated sugarcane juice: peel fresh sugarcane, cut into sections and add into a sugarcane juicer to squeeze the juice. Heat and boil the squeezed sugarcane juice in a pot until the volume is 1 / 5 of the initial sugarcane juice volume.
[0039] Preparation of tonic: Grind 9 parts of ginseng, 9 parts of Atractylodes macrocephala, 9 parts of Poria cocos and 6 parts of licorice root, add them into a pot, add 500 parts of water and boil for 30 minutes, filter, and concentrate the filtrate at 70°C under reduced pressure until the remaining weight is 10 parts.
[0040] Preparation of tangerine peel extract: After crushing the tangerine peel, add 20 times the weight of tangerine peel powder water, heat to 80°C, stir and extract for 4 hours, filter, and concentrate the filtrate at 70°C under reduced pressure until no liquid drops.
[0041] Preparation of stevia leaf extract: After crushing the dry stevia leaves, add 20 times the weight of water of the dry stevia leaf powder, heat to 80°C, stir and extract for 4 hours, filter, and concentrate the filtrate at 70°C under reduced pressure until no liquid drops.
[0042] A preparation of bergamot for strengthening spleen and stimulating appetite:
[0043] Weigh 45g of dry licorice and put it into a grinder. After crushing, sieve to obtain fine powder 1; wash and cut bergamot into pieces, dry the surface moisture, add 0.5% of the weight of bergamot pieces of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve mixed bacteria in a ratio of 1:3:1, stir and mix evenly, ferment at 20-25°C for 12h, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and obtain fruit block 1; put fruit block 1 into a steamer, steam for 30min, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and put it again Put into a steamer and steam for 30 minutes, and naturally dry it to 0.5 times of its weight before drying to obtain fruit block 2; add fine powder 1 and 75g honey, 150g sugarcane juice concentrate, 15g tonic, 40g tangerine peel extract, 25g stevia leaf extract, and 0.07g vitamin C into a mixer and stir to mix them evenly to obtain mixed sauce 1; take 1300g of the obtained mixed mud 1 and the obtained fruit block 2, mix them evenly, let it stand at 5-10℃ and marinate for 72h, take it out and naturally dry it to a water content of 15-20%.
[0044] Example 3
[0045] Preparation of concentrated sugarcane juice: peel fresh sugarcane, cut into sections and add into a sugarcane juicer to extract the juice. Heat and boil the extracted sugarcane juice in a pot until the volume is 1 / 5 of the initial sugarcane juice volume. Figure 4 shown.
[0046] Preparation of tonic: Grind 9 parts of ginseng, 9 parts of white atractylodes, 9 parts of poria, and 6 parts of licorice root, add them to a pot, add 500 parts of water and boil for 30 minutes, filter, and concentrate the filtrate at 70℃ under reduced pressure until the remaining weight is 10 parts. Figure 2 shown.
[0047] Preparation of tangerine peel extract: After crushing tangerine peel, add 20 times the weight of tangerine peel powder in water, heat to 80℃, stir and extract for 4h, filter, and concentrate the filtrate at 70℃ under reduced pressure until no liquid drops. Figure 3 shown.
[0048] Preparation of stevia leaf extract: After the dried stevia leaves are crushed, add 20 times the weight of the dried stevia leaf powder into water, heat to 80℃, stir and extract for 4 hours, filter, and concentrate the filtrate at 70℃ under reduced pressure until no liquid drops. Figure 5 shown.
[0049] A preparation of bergamot for strengthening spleen and stimulating appetite:
[0050] Weigh 60g of dry licorice and put it into a grinder. After crushing, sieve to obtain fine powder 1; wash and cut bergamot into pieces, dry the surface moisture, add 0.5% of the weight of bergamot pieces of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve mixed bacteria in a ratio of 1:3:1, stir and mix evenly, ferment at 20-25°C for 12h, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and obtain fruit block 1; put fruit block 1 into a steamer, steam for 30min, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and put it again Put it into a steamer and steam for 30 minutes, and dry it naturally until it weighs 0.5 times the weight before drying, and obtain fruit block 2; add fine powder 1 and 100g honey, 180g sugarcane juice concentrate, 20g tonic, 50g tangerine peel extract, 30g stevia leaf extract, and 0.1g vitamin C into a mixer and stir to mix them evenly to obtain mixed sauce 1; take 1500g of the obtained mixed mud 1 and the obtained fruit block 2 and mix them evenly, let it stand at 5-10℃ for 72h, take it out and dry it naturally until the water content is 15-20%. Figure 1 shown.
[0051] 100 people were randomly selected to taste the food and score the taste and aroma. The full score was 5 points, and the average score was taken. The statistical results are shown in the following table:
[0052] Table 1 Statistics of Buddha's Hand Tasting
[0053]
[0054] Test results: Random tasting of the bergamot prepared in Examples 1-3 showed that the overall scores showed that the bergamot prepared in Examples 1-3 could satisfy the taste preferences of most people and had an attractive aroma, thus having a good market prospect.
[0055] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.
Claims
1. A bergamot for strengthening the spleen and stimulating appetite, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100-150 parts of fermented bergamot fruit pieces, 5-10 parts of honey, 12-18 parts of concentrated sugarcane juice, 1-2 parts of tonic, 3-6 parts of licorice powder, 3-5 parts of tangerine peel extract, 2-3 parts of stevia leaf extract and 0.005-0.01 parts of vitamin C.
2. The bergamot for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The preparation method of the fermented bergamot fruit block is as follows: wash the bergamot and cut it into fruit blocks with a length of 2-3 cm, a width of 1-2 cm, and a height of 0.5-1 cm; after drying the surface moisture, add a mixed strain of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve in a ratio of 1:3:1, which is 0.5% of the weight of the bergamot block; stir and mix evenly; ferment at 20-25° C. for 12 hours; take out and naturally air-dry until the weight is 0.5 times the weight before air-drying.
3. The bergamot for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The method for preparing the concentrated sugarcane juice is as follows: peeling fresh sugarcane, cutting it into sections and adding it into a sugarcane juicer to extract juice, heating and boiling the extracted sugarcane juice in a pot, and boiling it until the volume is 1 / 5 of the initial sugarcane juice volume.
4. The bergamot for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The preparation method of the tonic is as follows: grind 9 parts of ginseng, 9 parts of atractylodes macrocephala, 9 parts of poria cocos and 6 parts of licorice root, add them into a pot, add 500 parts of water and boil for 30 minutes, filter, and concentrate the filtrate under reduced pressure at 70° C. until the remaining weight is 10 parts.
5. The bergamot for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The preparation method of the tangerine peel extract is as follows: after crushing the tangerine peel, adding 20 times the weight of water of the tangerine peel powder, heating to 80° C., stirring and extracting for 4 hours, filtering, and concentrating the filtrate at 70° C. under reduced pressure until no liquid drops.
6. The bergamot for strengthening the spleen and stimulating appetite according to claim 1, characterized in that: The preparation method of the stevia leaf extract is as follows: after the dry stevia leaves are crushed, 20 times the weight of water of the dry stevia leaf powder is added, the mixture is heated to 80° C. and stirred for extraction for 4 hours, filtered, and the filtrate is concentrated at 70° C. under reduced pressure until no liquid is dropped.
7. A method for preparing the spleen-strengthening and appetite-stimulating bergamot according to any one of claims 1 to 6, characterized in that: It consists of the following preparation steps: S1, crush the dried liquorice in the formula, and then sieve it to obtain fine powder 1; S2, wash and cut the bergamot into pieces, dry the surface moisture, add 0.5% of the weight of the bergamot piece of Lactobacillus plantarum: Kluyveromyces marxianus: Bifidobacterium breve mixed bacteria in a ratio of 1:3:1, stir and mix evenly, ferment at 20-25°C for 12h, take out and naturally air-dry until the weight is 0.5 times the weight before air-drying, and obtain fruit piece 1; S3, putting the fruit block 1 obtained in step S2 into a steamer, steaming for 30 minutes, taking it out and naturally drying it to the weight of the fruit block 1 obtained in step S2, putting it into the steamer again, steaming for 30 minutes, and naturally drying it to the weight of the fruit block 1 obtained in step S2, to obtain fruit block 2; S4, adding the fine powder 1 obtained in step S1 and the formulated amount of honey, sugarcane juice concentrate, tonic, licorice powder, tangerine peel extract, stevia leaf extract, and vitamin C into a mixer and stirring to mix them evenly to obtain a mixed sauce 1; S5. Fully and evenly mix the mixed sauce 1 obtained in step S4 and the fruit pieces 2 obtained in step S3, place them at 5-10° C. for pickling, and then take them out and dry them naturally.
8. The method for preparing the bergamot for strengthening the spleen and stimulating appetite according to claim 7, characterized in that: In the step S1, the sieving is through an 80-mesh sieve.
9. The method for preparing the bergamot for strengthening the spleen and stimulating appetite according to claim 7, characterized in that: In step S5, the pickling time is 72 hours, and the fruit pieces are naturally dried until the water content of the fruit pieces reaches 15-20%.