CN104207272A - 一种薄荷荷叶罐头及其制备方法 - Google Patents
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Abstract
本发明公开了一种薄荷荷叶罐头及其制备方法，其原料重量配比为：荷叶浸提物10-20份，薄荷叶浸提物2-5份，木糖醇2-3份，水500-1000份。其制备方法为：采取新鲜的荷叶和薄荷叶，漂洗干净后，按比例称取荷叶和薄荷叶，混合后粉碎，然后用40-75%的食用酒精浸提，蒸馏浓缩，将浓缩物装罐，加入木糖醇和水，121℃灭菌15-20分钟，真空封罐即得。本发明的薄荷荷叶罐头口味清爽，健康卫生，具有清热解暑，降低血清中甘油三醇和胆固醇含量，具有调节血脂的保健作用。
Description
技术领域
本发明属于罐头加工领域，具体涉及一种薄荷荷叶罐头及其制备方法。
背景技术
现有的罐头存在以下问题：
1.含有防腐剂。为延长保存期，罐头食品在制作过程中要加入防腐剂，经常食用对肝、肾均有损害。
2.含有添加剂。为了使罐头更美味，在加工过程中会加入香料、色素、人工调味剂等添加剂，常吃对人体有害。
3.损失维生素。罐头加工后损失维生素C大约有10%~60%，维生素B损失20%~80%，维生素P损失近10%，维生素A损失15%~20%。
荷叶为多年水生草本植物莲的叶片，其化学成分主要有荷叶碱、柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸及其它抗有丝分裂作用的碱性成分。药理研究发现，荷叶具有解热、抑菌、解痉作用。 经过炮制后的荷叶味苦涩、微咸，性辛凉，具有清暑利湿、升阳发散、祛瘀止血等作用，对多种病症均有一定疗效因此荷叶茶具有一定减肥作用。荷叶的浸剂和煎剂更可扩张血管，清热解暑，有降血压的作用，同时还是减肥的良药。荷叶茶还能明显降低血清中甘油三醇和胆固醇含量，具有调节血脂的保健作用。
现在市场上还没有发现以荷叶为主要原料的罐头，如果能制作成罐头，就方便人们食用。具有很大的市场价值。
发明内容
本发明目的是提供一种薄荷荷叶罐头及其制备方法，解决现在市场上还没有发现以荷叶为主要原料的罐头的问题。
本发明的技术方案为：一种薄荷荷叶罐头，其原料重量配比为：荷叶浸提物10-20份，薄荷叶浸提物2-5份，木糖醇2-3份，水500-1000份。
进一步地，其原料重量配比为：荷叶浸提物15份，薄荷叶浸提物4份，木糖醇2份，水800份。
其制备方法为：采取新鲜的荷叶和薄荷叶，漂洗干净后，按比例称取荷叶和薄荷叶，混合后粉碎，然后用40-75%的食用酒精浸提，蒸馏浓缩，将浓缩物装罐，加入木糖醇和水，121℃灭菌15-20分钟，真空封罐即得。
进步一步地，浸提工艺为：40-75%的食用酒精常温浸泡24-48小时，过滤，收集滤液，再次浸泡12-24小时，过滤，收集二浸滤液，合并滤液，减压蒸馏去除乙醇，浓缩至固含25-30%。当然也可以将荷叶和薄荷叶分开制作浸提物，工艺相同。
本发明与现有技术相比具有如下优点：
本发明的薄荷荷叶罐头口味清爽，健康卫生，具有清热解暑，降低血清中甘油三醇和胆固醇含量，具有调节血脂的保健作用。
具体实施方式
实施例1
一种薄荷荷叶罐头，其原料重量配比为：荷叶浸提物10份，薄荷叶浸提物5份，木糖醇2份，水1000份。
其制备方法为：采取新鲜的荷叶和薄荷叶，漂洗干净后，按比例称取荷叶和薄荷叶，混合后粉碎，然后用40-75%的食用酒精浸提，蒸馏浓缩，将浓缩物装罐，加入木糖醇和水，121℃灭菌15-20分钟，真空封罐即得。
浸提工艺为：40-75%的食用酒精常温浸泡48小时，过滤，收集滤液，再次浸泡12小时，过滤，收集二浸滤液，合并滤液，减压蒸馏去除乙醇，浓缩至固含30%。
实施例2
一种薄荷荷叶罐头，其原料重量配比为：荷叶浸提物20份，薄荷叶浸提物2份，木糖醇2份，水500份。
其制备方法为：采取新鲜的荷叶和薄荷叶，漂洗干净后，按比例称取荷叶和薄荷叶，混合后粉碎，然后用75%的食用酒精浸提，蒸馏浓缩，将浓缩物装罐，加入木糖醇和水，121℃灭菌15-20分钟，真空封罐即得。
浸提工艺为：40%的食用酒精常温浸泡24小时，过滤，收集滤液，再次浸泡24小时，过滤，收集二浸滤液，合并滤液，减压蒸馏去除乙醇，浓缩至固含25%。
对上述实施例进行检测，微生物的检测采用GB/T 4789.26，均可以达到商业无菌的要求。
以上所述实施例仅表达了本申请的具体实施方式，其描述较为具体和详细，但并不能因此而理解为对本申请保护范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本申请技术方案构思的前提下，还可以做出若干变形和改进，这些都属于本申请的保护范围。
Claims (4)
1.一种薄荷荷叶罐头，其特征在于，其原料重量配比为：荷叶浸提物10-20份，薄荷叶浸提物2-5份，木糖醇2-3份，水500-1000份。
2.根据权利要求1所述的一种薄荷荷叶罐头，其特征在于，其原料重量配比为：荷叶浸提物15份，薄荷叶浸提物4份，木糖醇2份，水800份。
3.根据权利要求1或2所述的一种薄荷荷叶罐头的制备方法，其特征在于，其制备方法为：采取新鲜的荷叶和薄荷叶，漂洗干净后，按比例称取荷叶和薄荷叶，混合后粉碎，然后用40-75%的食用酒精浸提，蒸馏浓缩，将浓缩物装罐，加入木糖醇和水，121℃灭菌15-20分钟，真空封罐即得。
4.根据权利要求3所述的一种薄荷荷叶罐头的制备方法，其特征在于，浸提工艺为：40-75%的食用酒精常温浸泡24-48小时，过滤，收集滤液，再次浸泡12-24小时，过滤，收集二浸滤液，合并滤液，减压蒸馏去除乙醇，浓缩至固含25-30%。
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| CN106666459A (zh) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | 一种薄荷牛肉罐头 |
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