CN103082164A - Sugar sweet osmanthus flower preparation method - Google Patents
Sugar sweet osmanthus flower preparation method Download PDFInfo
- Publication number
- CN103082164A CN103082164A CN 201110335517 CN201110335517A CN103082164A CN 103082164 A CN103082164 A CN 103082164A CN 201110335517 CN201110335517 CN 201110335517 CN 201110335517 A CN201110335517 A CN 201110335517A CN 103082164 A CN103082164 A CN 103082164A
- Authority
- CN
- China
- Prior art keywords
- sweet osmanthus
- maltose
- osmanthus
- osmanthus flower
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 28
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000019082 Osmanthus Nutrition 0.000 claims description 8
- 241000333181 Osmanthus Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000011521 glass Substances 0.000 abstract 3
- 238000007605 air drying Methods 0.000 abstract 1
- 230000001088 anti-asthma Effects 0.000 abstract 1
- 239000000924 antiasthmatic agent Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011850 desserts Nutrition 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 206010036790 Productive cough Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 208000005392 Spasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a preparation method of a dessert-sugar sweet osmanthus flower. The preparation method comprises: adopting fresh sweet osmanthus flower and maltose as raw materials, sequentially placing a layer of the air drying sweet osmanthus flower and a layer of the maltose syrup in a glass bottle until the raw materials are completely placed, sealing the glass bottle, cooling under air, and placing the glass bottle in a shady position to store. According to the present invention, sweet osmanthus flower has effects of phlegm dissipating, cough relieving and antiasthma, and has a function of qi promoting, and the maltose has effects of spleen and stomach strengthening, lung moisturizing and cough relieving, such that the sugar sweet osmanthus flower prepared from the two materials provides excellent characteristics when the sugar sweet osmanthus is used for making tea or making desserts, wherein fragrance exists on lips and breathing is fragrant after eating the sugar sweet osmanthus flower.
Description
Technical field
The present invention relates to a kind of preparation method of sugar sweet-scented osmanthus.
Background technology
Contained aromatic substance in sweet osmanthus can dilute sputum, promotes the discharge of respiratory tract sputum, have reduce phlegm, cough-relieving, the effect of relievining asthma, sweet osmanthus fragrance can relieving spasm to stop pain, the loose blood stasis of blood that disappears, and has the merit of promoting the circulation of qi.Maltose belongs to the disaccharide class, though it is sweet in sucrose to distinguish the flavor of, but the effect that has strengthening the spleen and stomach, moistens the lung and relieve the cough.The sugar sweet-scented osmanthus of making of above bi-material can keep the mouthfeel of conventional sugar sweet osmanthus, and is also with health role simultaneously, is the food that suits the taste of both old and young.
Summary of the invention
The object of the present invention is to provide the preparation method of sugar sweet-scented osmanthus.The object of the present invention is achieved like this: the present invention is mainly take sweet osmanthus and maltose as raw material, fresh sweet osmanthus is air-dry, on maltose, pot steams upper 10 minute, sweet osmanthus is spread one deck in the vial that disinfects, pour also boiling hot syrup into, then put one deck sweet osmanthus, fall again syrup, until discharge, with the vial good seal, the cool shady and cool place storage of putting into that dries in the air gets final product.Advantage of the present invention and effect are: no matter sugar sweet-scented osmanthus is made tea or is used for cooking dessert, all suitable outstanding, and food relief people lips and teeth lasting is felt elated and exultant as blue.The sugar sweet-scented osmanthus of making of above bi-material can keep the mouthfeel of conventional sugar sweet osmanthus, and is also with health role simultaneously, is the food that suits the taste of both old and young.
The specific embodiment
One, raw material: bright sweet osmanthus, maltose.
Two, formula: bright sweet osmanthus 700g, maltose 1000g.
Three, method of preparation and use:
1, fresh sweet osmanthus is air-dry, with air-dry sweet osmanthus, put in clear water rinsing once, remove the dust on surface, to have drawn, drain well is standby;
2, take out maltose, it is standby that upper pot steams upper 10 minute;
3, sweet osmanthus is spread one deck in the vial that disinfects, pour also boiling hot syrup into, then put one deck sweet osmanthus, then fall syrup, until discharge, with the vial good seal, the cool shady and cool place storage of putting into that dries in the air gets final product.
Claims (2)
1. the preparation method of the sugar sweet-scented osmanthus of making take sweet osmanthus and maltose as raw material together, it is characterized in that: it comprises following component and counts proportioning according to following weight: bright sweet osmanthus 700g, maltose 1000g.
2. the preparation method of sugar sweet-scented osmanthus according to claim 1, it is characterized in that following steps are arranged: (1) is air-dry with fresh sweet osmanthus, with air-dry sweet osmanthus, puts in clear water rinsing and, removes the dust on surface once, has drawn, and drain well is standby; (2) take out maltose, it is standby that upper pot steams upper 10 minute; (3) sweet osmanthus is spread one deck in the vial that disinfects, pour also boiling hot syrup into, then put one deck sweet osmanthus, then fall syrup, until discharge, with the vial good seal, the cool shady and cool place storage of putting into that dries in the air gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110335517 CN103082164A (en) | 2011-10-31 | 2011-10-31 | Sugar sweet osmanthus flower preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110335517 CN103082164A (en) | 2011-10-31 | 2011-10-31 | Sugar sweet osmanthus flower preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103082164A true CN103082164A (en) | 2013-05-08 |
Family
ID=48195702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110335517 Pending CN103082164A (en) | 2011-10-31 | 2011-10-31 | Sugar sweet osmanthus flower preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103082164A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609938A (en) * | 2013-11-23 | 2014-03-05 | 贾璐羽 | Flower soup and preparation method thereof |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN106722134A (en) * | 2016-11-27 | 2017-05-31 | 覃泉芳 | A kind of sweet osmanthus Zongzi and preparation method thereof |
| CN114468109A (en) * | 2020-11-11 | 2022-05-13 | 桃源县佳奇食品有限责任公司 | Production and processing method of sweet osmanthus candy |
-
2011
- 2011-10-31 CN CN 201110335517 patent/CN103082164A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609938A (en) * | 2013-11-23 | 2014-03-05 | 贾璐羽 | Flower soup and preparation method thereof |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN103815106B (en) * | 2014-01-20 | 2016-06-22 | 宁波市缸鸭狗健康食品与生物技术研究所 | A kind of processing method of Flos Osmanthi Fragrantis (processed with sugar) |
| CN106722134A (en) * | 2016-11-27 | 2017-05-31 | 覃泉芳 | A kind of sweet osmanthus Zongzi and preparation method thereof |
| CN114468109A (en) * | 2020-11-11 | 2022-05-13 | 桃源县佳奇食品有限责任公司 | Production and processing method of sweet osmanthus candy |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130508 |