Preparation method of sea-buckthorn pear syrup
The invention relates to a preparation method of sea-buckthorn pear syrup. Pears, sea-buckthorn, orange peels, raw gingers, fermented pinellia powder and black beer are used as main raw materials and are respectively subjected to corresponding treatment to prepare the pear syrup; acor components, wh...
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| creator | SHAO ZEPIN WANG ZHANDI HOU LIZHI |
| description | The invention relates to a preparation method of sea-buckthorn pear syrup. Pears, sea-buckthorn, orange peels, raw gingers, fermented pinellia powder and black beer are used as main raw materials and are respectively subjected to corresponding treatment to prepare the pear syrup; acor components, which affect the taste, in all the raw materials can be effectively removed; furthermore, in processes of heating, boiling and the like, the color change is small, the color is bright and smooth, the characters of a product are stable, and the storage time is long. The prepared pear syrup is rich in nutrition, low in sugar content, free of acor taste and slightly sweet, has a natural fruit fragrance and a natural taste, does not contain any pigments, additives and preservative, is easy to absorb by a human body, and has the effects of tonifying spleen and moistening lung; a patient can take the pear syrup for a long time even if suffering from deficiency-cold in spleen and stomach.
本发明涉及种沙棘秋梨膏的制备方法，以梨、沙棘、橘皮、生姜、半夏曲粉、黑 |
| format | Patent |
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本发明涉及种沙棘秋梨膏的制备方法，以梨、沙棘、橘皮、生姜、半夏曲粉、黑</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNALKEotSCxKLMnMz1PITS3JyE9RyE9TKE5N1E0qTc4G8ovyFApSE4sUiiuLSgt4GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8s5-hgZmZoZm5oYGjMTFqAAp1Kqk</recordid><startdate>20170510</startdate><enddate>20170510</enddate><creator>SHAO ZEPIN</creator><creator>WANG ZHANDI</creator><creator>HOU LIZHI</creator><scope>EVB</scope></search><sort><creationdate>20170510</creationdate><title>Preparation method of sea-buckthorn pear syrup</title><author>SHAO ZEPIN ; WANG ZHANDI ; HOU LIZHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106616710A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SHAO ZEPIN</creatorcontrib><creatorcontrib>WANG ZHANDI</creatorcontrib><creatorcontrib>HOU LIZHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHAO ZEPIN</au><au>WANG ZHANDI</au><au>HOU LIZHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of sea-buckthorn pear syrup</title><date>2017-05-10</date><risdate>2017</risdate><abstract>The invention relates to a preparation method of sea-buckthorn pear syrup. Pears, sea-buckthorn, orange peels, raw gingers, fermented pinellia powder and black beer are used as main raw materials and are respectively subjected to corresponding treatment to prepare the pear syrup; acor components, which affect the taste, in all the raw materials can be effectively removed; furthermore, in processes of heating, boiling and the like, the color change is small, the color is bright and smooth, the characters of a product are stable, and the storage time is long. The prepared pear syrup is rich in nutrition, low in sugar content, free of acor taste and slightly sweet, has a natural fruit fragrance and a natural taste, does not contain any pigments, additives and preservative, is easy to absorb by a human body, and has the effects of tonifying spleen and moistening lung; a patient can take the pear syrup for a long time even if suffering from deficiency-cold in spleen and stomach.
本发明涉及种沙棘秋梨膏的制备方法，以梨、沙棘、橘皮、生姜、半夏曲粉、黑</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of sea-buckthorn pear syrup |
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