CN107736603A - A kind of honey flavoring and preparation method thereof - Google Patents
A kind of honey flavoring and preparation method thereof Download PDFInfo
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- CN107736603A CN107736603A CN201711239295.8A CN201711239295A CN107736603A CN 107736603 A CN107736603 A CN 107736603A CN 201711239295 A CN201711239295 A CN 201711239295A CN 107736603 A CN107736603 A CN 107736603A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 42
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 19
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 19
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 19
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 19
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 19
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 19
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 19
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 19
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 19
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 19
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 19
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 18
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 18
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 18
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 18
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 18
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 17
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 17
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000001802 infusion Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 241001092040 Crataegus Species 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 241000353135 Psenopsis anomala Species 0.000 abstract description 14
- 230000029087 digestion Effects 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000007565 gingivitis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of honey flavoring and preparation method thereof, the raw material of honey flavoring includes honey, cordate houttuynia, sweet osmanthus, rosemary, hawthorn, anise, lotus leaf, embryo nelumbinis, malt；Preparation method includes：Rapeseed oil is heated, anistree stir-fry 58 minutes is added, adds rosemary, embryo nelumbinis, fry 12 minutes, be filtrated to get mixture A and liquid B；Boiling is boiled, adds hawthorn, malt infusion, mixture A, cordate houttuynia, lotus leaf, radix glycyrrhizae, sweet osmanthus, salt is added and continues infusion, be filtrated to get liquid C；By Milk During Heating to 60 70 DEG C, honey is added, stirring obtains liquid D；Liquid B, liquid D are added in liquid C simultaneously, stirring obtains honey flavoring.Honey flavoring provided by the invention can be used for frying or cook melon seeds, have the features such as fragrant in taste, clearing heat and removing internal heat, while also has the function that to promote digestion, promotes the production of body fluid to quench thirst.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of honey flavoring and preparation method thereof.
Background technology
Melon seeds, it is called melon seed.Its species is more, there is sunflower seeds, pumpkin seeds, Semen Trichosanthis, watermelon seeds, pumpkin, Huang
Melon seeds, luffa seed etc., its is nutritious, and fragrance is tempting, containing abundant unrighted acid, high-quality protein, potassium, phosphorus, calcium, magnesium,
The nutrient such as selenium element and vitamin E, microorganism B1, it is indispensable snacks in people live.
Melon seeds on the market are broadly divided into two kinds by preparation method classification, and one kind is frying, and one kind is cooking.It is existing
The melon seeds that technology processes, it is often edible, easily get angry；When cracking melon seeds between the teeth, saliva can be damaged because being adhered on melon seed cases by discharge
Lose, hypersialosis is lost in, and can cause the diseases such as canker sore, gingivitis, carious tooth, indigestion；Fat content is higher in melon seeds,
A large amount of eat easily causes digestive discomfort.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of honey flavoring and preparation method thereof, this
The honey flavoring that invention provides can be used for frying or cook melon seeds, have the features such as fragrant in taste, clearing heat and removing internal heat, while also have
Play the role of to promote digestion, promote the production of body fluid to quench thirst.
The invention provides a kind of honey flavoring, its raw material includes by weight：Honey 5-7 parts, cordate houttuynia 10-12
Part, sweet osmanthus 5-6 parts, rosemary 3-4 parts, hawthorn 8-10 parts, anistree 3-5 parts, lotus leaf 6-7 parts, embryo nelumbinis 2-4 parts, malt 12-14
Part, radix glycyrrhizae 7-9 parts, milk 5-7 parts, rapeseed oil 6-8 parts, salt 4-5 parts, water 700-800 parts.
Preferably, its raw material includes by weight：6.3 parts of honey, 11.1 parts of cordate houttuynia, 5.6 parts of sweet osmanthus, rosemary 3.4
Part, 8.9 parts of hawthorn, anistree 4.2 parts, 6.5 parts of lotus leaf, 2.7 parts of embryo nelumbinis, 12.8 parts of malt, 8.2 parts of radix glycyrrhizae, 6.6 parts of milk,
7.1 parts of rapeseed oil, 4.3 parts of salt, 770 parts of water.
Preferably, its raw material includes by weight：5.8 parts of honey, 11.4 parts of cordate houttuynia, 5.3 parts of sweet osmanthus, rosemary 3.7
Part, 9.2 parts of hawthorn, anistree 4.5 parts, 6.3 parts of lotus leaf, 3.1 parts of embryo nelumbinis, 13.2 parts of malt, 8.6 parts of radix glycyrrhizae, 5.9 parts of milk,
6.7 parts of rapeseed oil, 4.6 parts of salt, 740 parts of water.
Present invention also offers the preparation method of this kind of honey flavoring, comprise the following steps：
S1, rapeseed oil is heated to 150-180 DEG C, adds anistree stir-fry 5-8 minutes, add rosemary, embryo nelumbinis, fry 1-2 points
Clock, stop heating, be filtrated to get mixture A and liquid B；
S2, boiling boiled, adds hawthorn, malt infusion 60-80 minutes, add mixture A, cordate houttuynia, lotus leaf, radix glycyrrhizae, sweet osmanthus,
Salt continues infusion 30-40 minutes, is filtrated to get liquid C；
S3, by Milk During Heating to 60-70 DEG C, add honey, stir 20-30 minutes, obtain liquid D；
S4, by obtained liquid D in obtained liquid B, S3 in S1 simultaneously be added in S2 in obtained liquid C, stir 20-30
Minute, obtain honey flavoring.
Preferably, the temperature of infusion is 120-130 DEG C in S2.
Preferably, liquid B, liquid C, the temperature of liquid D are 45-55 DEG C in S4.
With honey, malt, hawthorn, embryo nelumbinis etc. for raw material, there is honey honey flavoring provided by the invention heat-clearing to go
Fire, anti-inflammation, promoting digestion and other effects, malt has spleen benefiting and stimulating the appetite, promoting the circulation of qi helps digestion and other effects, various component coordinative roles,
Make honey flavoring that there is the features such as fragrant in taste, clearing heat and removing internal heat, can be used for the making of the roasted seeds and nuts such as melon seeds, peanut.Use this
Honey flavoring prepare melon seeds can significantly overcome melon seeds largely eat easily get angry the shortcomings that, while also have promote digestion,
The effect to promote the production of body fluid to quench thirst, avoid because of dry mouth and parching tongue, the indigestion caused by edible melon seeds phenomena such as.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
The present invention proposes a kind of honey flavoring, and its raw material includes by weight：6.3 parts of honey, 11.1 parts of cordate houttuynia, sweet osmanthus
5.6 parts, 3.4 parts of rosemary, 8.9 parts of hawthorn, anistree 4.2 parts, 6.5 parts of lotus leaf, 2.7 parts of embryo nelumbinis, 12.8 parts of malt, radix glycyrrhizae
8.2 parts, 6.6 parts of milk, 7.1 parts of rapeseed oil, 4.3 parts of salt, 770 parts of water.
Embodiment 2
The present invention proposes a kind of honey flavoring, and its raw material includes by weight：5.8 parts of honey, 11.4 parts of cordate houttuynia, sweet osmanthus
5.3 parts, 3.7 parts of rosemary, 9.2 parts of hawthorn, anistree 4.5 parts, 6.3 parts of lotus leaf, 3.1 parts of embryo nelumbinis, 13.2 parts of malt, radix glycyrrhizae
8.6 parts, 5.9 parts of milk, 6.7 parts of rapeseed oil, 4.6 parts of salt, 740 parts of water.
Embodiment 3
The present invention proposes a kind of honey flavoring, and its raw material includes by weight：6.7 parts of honey, 10.2 parts of cordate houttuynia, sweet osmanthus
5.9 parts, 3.2 parts of rosemary, 8.4 parts of hawthorn, anistree 3.8 parts, 6.1 parts of lotus leaf, 3.8 parts of embryo nelumbinis, 12.3 parts of malt, radix glycyrrhizae
7.6 parts, 6.3 parts of milk, 7.6 parts of rapeseed oil, 4.9 parts of salt, 720 parts of water.
Embodiment 4
The present invention proposes a kind of honey flavoring, and its raw material includes by weight：5.2 parts of honey, 11.8 parts of cordate houttuynia, sweet osmanthus
5.1 parts, 3.9 parts of rosemary, 9.5 parts of hawthorn, anistree 3.3 parts, 6.8 parts of lotus leaf, 3.6 parts of embryo nelumbinis, 13.7 parts of malt, radix glycyrrhizae
7.2 parts, 5.3 parts of milk, 6.2 parts of rapeseed oil, 4.1 parts of salt, 780 parts of water.
Embodiment 5
The present invention proposes a kind of honey flavoring, and its raw material includes by weight：5.5 parts of honey, 10.7 parts of cordate houttuynia, sweet osmanthus
5.7 parts, 3.5 parts of rosemary, 9.8 parts of hawthorn, anistree 4.9 parts, 6.6 parts of lotus leaf, 2.3 parts of embryo nelumbinis, 13.5 parts of malt, radix glycyrrhizae
7.9 parts, 6.8 parts of milk, 7.8 parts of rapeseed oil, 4.4 parts of salt, 720 parts of water.
Embodiment 6
Present invention also offers a kind of preparation method of honey flavoring, comprise the following steps：
S1,7.1 portions of rapeseed oils are heated to 160 DEG C, add 4.2 parts it is anistree fry 7 minutes, add 3.4 parts of rosemary, 2.7 parts
Embryo nelumbinis, fry 1.5 minutes, be filtrated to get mixture A1 and liquid B 1；
S2,770 parts of boilings are boiled, add 8.9 portions of hawthorn, 12.8 parts of malt, in 122 DEG C of infusions 66 minutes, add mixture A1,
11.1 portions of cordate houttuynias, 6.5 parts of lotus leaves, 8.2 portions of radix glycyrrhizaes, 5.6 portions of sweet osmanthus, 4.3 portions of salt continue infusion 34 minutes, are filtrated to get liquid
C1；
S3, by 6.6 parts of Milk During Heatings to 63 DEG C, add 6.3 parts of honey, stir 24 minutes, obtain liquid D 1；
S4, obtained liquid D 1 in the S3 of 1,45 DEG C of obtained liquid B in 48 DEG C of S1 is added in 54 DEG C of S2 simultaneously and made
In the liquid C1 obtained, stir 27 minutes, obtain honey flavoring.
Embodiment 7
Present invention also offers a kind of preparation method of honey flavoring, comprise the following steps：
S1,6.7 portions of rapeseed oils are heated to 170 DEG C, add 4.5 parts it is anistree fry 6 minutes, add 3.7 parts of rosemary, 3.1 parts
Embryo nelumbinis, fry 1.2 minutes, be filtrated to get mixture A2 and liquid B 2；
S2,740 parts of boilings are boiled, add 9.2 portions of hawthorn, 13.2 parts of malt, in 125 DEG C of infusions 64 minutes, add mixture A2,
11.4 portions of cordate houttuynias, 6.3 parts of lotus leaves, 8.6 portions of radix glycyrrhizaes, 5.3 portions of sweet osmanthus, 4.6 portions of salt continue infusion 37 minutes, are filtrated to get liquid
C2；
S3, by 5.9 parts of Milk During Heatings to 66 DEG C, add 5.8 parts of honey, stir 21 minutes, obtain liquid D 2；
S4, obtained liquid D 2 in the S3 of 2,52 DEG C of obtained liquid B in 52 DEG C of S1 is added in 52 DEG C of S2 simultaneously and made
In the liquid C2 obtained, stir 22 minutes, obtain honey flavoring.
Embodiment 8
Present invention also offers a kind of preparation method of honey flavoring, comprise the following steps：
S1,7.6 portions of rapeseed oils are heated to 180 DEG C, add 3.8 parts it is anistree fry 5 minutes, add 3.2 parts of rosemary, 3.8 parts
Embryo nelumbinis, fry 1.8 minutes, be filtrated to get mixture A3 and liquid B 3；
S2,720 parts of boilings are boiled, add 8.4 portions of hawthorn, 12.3 parts of malt, in 128 DEG C of infusions 61 minutes, add mixture
A3,10.2 portions of cordate houttuynias, 6.1 parts of lotus leaves, 7.6 portions of radix glycyrrhizaes, 5.9 portions of sweet osmanthus, 4.9 portions of salt continue infusion 32 minutes, are filtrated to get
Liquid C3；
S3, by 6.3 parts of Milk During Heatings to 69 DEG C, add 6.7 parts of honey, stir 27 minutes, obtain liquid D 3；
S4, obtained liquid D 3 in the S3 of 3,53 DEG C of obtained liquid B in 47 DEG C of S1 is added in 50 DEG C of S2 simultaneously and made
In the liquid C3 obtained, stir 24 minutes, obtain honey flavoring.
The methods of heating that is related in the present invention, infusion, filtering is the common knowledge of this area, be will not be repeated here.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of honey flavoring, it is characterised in that its raw material includes by weight：Honey 5-7 parts, cordate houttuynia 10-12 parts, osmanthus
It is flower 5-6 parts, rosemary 3-4 parts, hawthorn 8-10 parts, anistree 3-5 parts, lotus leaf 6-7 parts, embryo nelumbinis 2-4 parts, malt 12-14 parts, sweet
Careless 7-9 parts, milk 5-7 parts, rapeseed oil 6-8 parts, salt 4-5 parts, water 700-800 parts.
2. a kind of honey flavoring according to claim 1, it is characterised in that its raw material includes by weight：Honey 6.3
Part, 11.1 parts of cordate houttuynia, 5.6 parts of sweet osmanthus, 3.4 parts of rosemary, 8.9 parts of hawthorn, anistree 4.2 parts, 6.5 parts of lotus leaf, embryo nelumbinis 2.7
Part, 12.8 parts of malt, 8.2 parts of radix glycyrrhizae, 6.6 parts of milk, 7.1 parts of rapeseed oil, 4.3 parts of salt, 770 parts of water.
3. a kind of honey flavoring according to claim 1, it is characterised in that its raw material includes by weight：Honey 5.8
Part, 11.4 parts of cordate houttuynia, 5.3 parts of sweet osmanthus, 3.7 parts of rosemary, 9.2 parts of hawthorn, anistree 4.5 parts, 6.3 parts of lotus leaf, embryo nelumbinis 3.1
Part, 13.2 parts of malt, 8.6 parts of radix glycyrrhizae, 5.9 parts of milk, 6.7 parts of rapeseed oil, 4.6 parts of salt, 740 parts of water.
4. a kind of preparation method of honey flavoring, it is characterised in that comprise the following steps：
S1, rapeseed oil is heated to 150-180 DEG C, adds anistree stir-fry 5-8 minutes, add rosemary, embryo nelumbinis, fry 1-2 points
Clock, it is filtrated to get mixture A and liquid B；
S2, boiling boiled, adds hawthorn, malt infusion 60-80 minutes, add obtained mixture A in S1, cordate houttuynia, lotus leaf,
Radix glycyrrhizae, sweet osmanthus, salt continue infusion 30-40 minutes, are filtrated to get liquid C；
S3, by Milk During Heating to 60-70 DEG C, add honey, stir 20-30 minutes, obtain liquid D；
S4, by obtained liquid D in obtained liquid B, S3 in S1 simultaneously be added in S2 in obtained liquid C, stir 20-30
Minute, obtain honey flavoring.
A kind of 5. preparation method of honey flavoring according to claim 4, it is characterised in that the temperature of infusion in the S2
Spend for 120-130 DEG C.
6. the preparation method of a kind of honey flavoring according to claim 4, it is characterised in that liquid B, liquid in the S4
Body C, the temperature of liquid D are 45-55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711239295.8A CN107736603A (en) | 2017-11-30 | 2017-11-30 | A kind of honey flavoring and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711239295.8A CN107736603A (en) | 2017-11-30 | 2017-11-30 | A kind of honey flavoring and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107736603A true CN107736603A (en) | 2018-02-27 |
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|---|---|---|---|
| CN201711239295.8A Pending CN107736603A (en) | 2017-11-30 | 2017-11-30 | A kind of honey flavoring and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082797A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milk-fragrant crispy peanuts and preparation method thereof |
| US20150181917A1 (en) * | 2014-01-02 | 2015-07-02 | Alice Chang | Plant powder, plant bag, and dried plant; plant including herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin |
| KR101684464B1 (en) * | 2015-11-27 | 2016-12-08 | 임종희 | Producing method of Dakgalbi using the siberian ginseng |
| CN106418403A (en) * | 2016-10-14 | 2017-02-22 | 安徽黑娃食品科技有限公司 | Chocolate flavor sunflower seeds with function of clearing away internal heat and processing method thereof |
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2017
- 2017-11-30 CN CN201711239295.8A patent/CN107736603A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150181917A1 (en) * | 2014-01-02 | 2015-07-02 | Alice Chang | Plant powder, plant bag, and dried plant; plant including herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin |
| CN104082797A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milk-fragrant crispy peanuts and preparation method thereof |
| KR101684464B1 (en) * | 2015-11-27 | 2016-12-08 | 임종희 | Producing method of Dakgalbi using the siberian ginseng |
| CN106418403A (en) * | 2016-10-14 | 2017-02-22 | 安徽黑娃食品科技有限公司 | Chocolate flavor sunflower seeds with function of clearing away internal heat and processing method thereof |
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