Conyza japonica root and tangerine pith flavored lollipop

A technology for liquor grass and lollipops is applied in the field of liquor grass and tangerine flavor lollipops, and achieves the effects of simple production process, easy preservation and outstanding health care function.

Inactive Publication Date: 2018-09-18
NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention relates to a lollipop with the flavor of liquor grass and tangerine. The finished product is sweet and rich, delicate in taste, sweet and sour, and has the advantages of large market consumption, long shelf life, convenient storage and transportation, etc., and there is no preparation using this raw material so far. Related news about lollipop

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of lollipop with liquor strawberry orange flavor, adopts the following steps to make:

[0026] A. Liquor herb pretreatment: Take the complete and impurity-free liquor grass, wash and drain, put it in a dryer and dry it until the water content is lower than 20%, and then put it into a grinder equipped with a 120-mesh sieve for crushing. Get the primary powder, take it out and put it in a vacuum rotary evaporator, add an edible alcohol solution with a volume fraction of 68% that is three times the weight of the primary powder, set the temperature at 42°C, heat and concentrate to 1 / 4 of the original volume, and then take it out and place it in In an oven at 46°C, dry until the water content is lower than 10% to obtain liquor grass powder;

[0027] B. Tangerine pulp pretreatment: Take fresh orange pulp, wash it, put it in a container, add water twice the weight of orange pulp, beat it, take it out and put it in the container, add cellulase with 0.12% of...

Embodiment 2

[0034] Embodiment 2, a kind of lollipop with liquor strawberry orange flavor, adopts the following steps to make:

[0035] A. Liquor herb pretreatment: Take the complete and impurity-free liquor grass, wash and drain, put it in a dryer and dry it until the water content is lower than 20%, and then put it into a grinder equipped with a 140-mesh sieve for crushing. Get the primary powder, take it out and put it in a vacuum rotary evaporator, add an edible alcohol solution with a volume fraction of 70% that is three times the weight of the primary powder, set the temperature at 44°C, heat and concentrate to 1 / 4 of the original volume, and then take it out and place it in In an oven at 47°C, dry until the water content is lower than 10% to obtain liquor grass powder;

[0036] B. Orange pit pretreatment: take fresh orange pit, wash it, put it into a container, add water 2.5 times the weight of orange pit, beat it, take it out and put it in the container, add cellulase with 0.14% of t...

Embodiment 3

[0047] Embodiment 3, a kind of lollipop with liquor grass orange flavor, adopts the following steps to make:

[0048] A. Liquor herb pretreatment: Take the complete and impurity-free liquor grass, wash and drain, put it in a dryer and dry it until the water content is lower than 20%, and then put it into a grinder equipped with a 140-mesh sieve for crushing. Get the primary powder, take it out and put it in a vacuum rotary evaporator, add an edible alcohol solution with a volume fraction of 72% that is 4 times the weight of the primary powder, set the temperature at 46°C, heat and concentrate to 1 / 4 of the original volume, and then take it out and place it in In an oven at 48°C, dry until the water content is lower than 10% to obtain liquor grass powder;

[0049] B. Tangerine pulp pretreatment: take fresh orange pulp, wash it, put it in a container, add water 3 times the weight of the orange pulp, beat it, take it out and put it in the container, add cellulase with 0.16% of th...

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PUM

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Abstract

The present invention discloses a conyza japonica root and tangerine pith flavored lollipop. The conyza japonica root and tangerine pith flavored lollipop is prepared from conyza japonica roots and tangerine pith as raw materials, and simultaneously contains michelia champaca, reed rhizome and mulberry leaves. The nutritional values of the conyza japonica roots and tangerine pith are fully utilized; the conyza japonica roots and tangerine pith are combined with the traditional Chinese medicines to have synergistic effects, so as to achieve the effects of clearing the lungs, benefiting throats,relieving swelling, moistening dryness, etc. The raw materials are subjected to an enzymatic treatment to effectively remove spicy and bitter principles in the raw materials. The prepared finished product is fragrant, sweet, mellow, delicate in mouthfeel, sour, sweet, tasty, easy for preservation, and prominent in health-care functions, can significantly relieve body discomforts of populations with lung heat, cough and sore throats caused by cold in a long-term consumption, and is simple in production technology, easy to implement, and significant in economic benefits and social benefits.

Description

technical field [0001] The invention relates to the field of food, in particular to a lollipop flavored with liquorice grass and orange pith, which is prepared by using liquor grass and orange pith as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Baijiucao is the root of Compositae Baijiucao. Annual or biennial herb, about 30cm high. Stems erect, less branched, whole plant villous or coarsely hairy. Single leaves alternate; leaves lanceolate or ovate-lanceolate, 3-5cm long, 1-2cm wide, apex acute, margin serrated, villous on both sides; basal leaves with short petioles, cauline leaves without Stem semi-ambulatory. Bitter, pungent, cold in nature, has the effects of clearing away heat and relieving pain, dispelling wind and resolving phlegm. Mainly pleurisy, pneumonia, sore throat, convulsions in children. [0003] Tangerine network is the tendon of the inner layer of the pericarp of various oranges such as R...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/56A61K36/899A61P11/04A61P11/00A61P11/14A23L33/10
CPCA23G3/48A23G3/56A23L33/10A23V2002/00A61K36/28A61K36/57A61K36/605A61K36/752A61K36/899A23V2200/314A61K2300/00
Inventor 黄文雅朱玲
Owner NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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