CN104413326A - 一种石榴皮蜜膏果冻 - Google Patents
一种石榴皮蜜膏果冻 Download PDFInfo
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- CN104413326A CN104413326A CN201310378245.3A CN201310378245A CN104413326A CN 104413326 A CN104413326 A CN 104413326A CN 201310378245 A CN201310378245 A CN 201310378245A CN 104413326 A CN104413326 A CN 104413326A
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- Prior art keywords
- jelly
- honey
- granatum
- xylitol
- pomegranate rind
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Abstract
本发明涉及一种石榴皮蜜膏果冻。其特征在于选用石榴皮、蜂蜜、鱼胶粉、木糖醇、纯牛奶，经特殊工艺调配而成。属于软饮料技术领域。主要适合青少年夏日消暑止渴的食用，同时具有改善消化不良性泄泻和肠炎腹痛泄泻等症状。本发明具有以下优点：1）采用新鲜原料制作，营养丰富，是一款绿色健康的休闲食品；2）具传统工艺的润肺止咳、止渴除烦、防止便秘的多种功效；3）木糖醇取代蔗糖，适合的人群更广，携带方便，绿色环保；4）更适合大众青年人群食用。
Description
技术领域 本发明涉及一种石榴皮蜜膏果冻。其特征在于选用石榴皮、蜂蜜、鱼胶粉、木糖醇、纯牛奶，经特殊工艺调配而成。属于软饮料技术领域。主要适合青少年夏日消暑止渴的食用，同时具有改善消化不良性泄泻和肠炎腹痛泄泻等症状。
背景技术 随着当今社会人们对于生活品质的追求不断提高，健康、绿色的食品越来越受到人们的青睐。果冻是一种西方甜食，呈半固体状，由食用明胶加水、糖、果汁制成。亦称啫喱，外观晶莹，色泽鲜艳，口感软滑。果冻是用增稠剂（海藻酸钠、琼脂、食用明胶、卡拉胶等）加入各种人工合成香精、着色剂、甜味剂、酸味剂配制而成。虽然来自海藻和陆生植物，可是在提取过程中经过酸、碱、漂白等工艺处理，使其原有的维生素、无机盐等 营养成分均丧失殆尽。海藻酸钠、琼脂等属于膳食纤维类，但摄入过多会影响人体对脂肪、蛋白质的吸收，尤其是铁、锌等无机盐由于结合成不可溶性混合物，降低了人体对铁、锌等微量元素的吸收。有些果冻虽然是是“果味”果冻，但生产原料中没有果汁果肉，而是果味香精和食品色素。果冻的香味很多是人工合成香精的作用，并不是纯果香。人工合成香精，一般多由酯类和醛类化学物溶解于酒精中配制而成。例如，菠萝果冻的香味，主要是加入了以丁酸乙酯为主的人工合成香精；苹果果冻含有异戊酯；香蕉果冻含有丁酸戊酯等。果冻的鲜艳色泽，是加入人工着色剂的结果。这些人工着色剂，是以煤焦油为原料经化学合成，这些物质对人体没有什么营养价值，吃多无益，甚至还有一定的毒性。为了开发一种健康的饮食果冻，采用真正纯天然的果肉及传统的技术工艺制成的产品才是消费者最想要的。石榴全身是宝，中药学中记载，其果皮、根、花皆可入药。据有关实验表明，石榴的营养是特别丰富的，含有多种人体所需的营养成分，其果实中的维生素C及B族维生素，有机酸、糖类、蛋白质、脂肪，以及钙、磷、钾等矿物质。据分析，其果实中含碳水化合物17％，水份79％，糖13～17％，其中维生素C的含量比苹果高1～2倍，而脂肪、蛋白质的含量较少，是一种不可多得的功能型水果。其中果皮中含有苹果酸、鞣质、生物碱等成分，能有明显的抑菌和收敛功能，能使肠黏膜收敛，使肠黏腊的分泌物减少，所以能有效地治疗腹泻、痢疾等症状；对痢疾杆菌、大肠杆菌有较好的抑制作用。在民间石榴皮常被做成蜜膏，只要将一定量石榴皮搅拌煮开，至较稠粘时，按比例加入蜂蜜，至沸停火，持冷装瓶备用即可；每次以沸水冲化饮用，对治疗消化不良性泄泻和肠炎腹痛泄泻等症颇为显著。本发明的一种石榴皮蜜膏果冻，就是要将传统的石榴蜜膏采用现在特殊工艺，通过取材天然新鲜石榴皮制成果冻，不仅可以增长储藏时间，保留了其中医药理作用，且有降脂降压、润肺止咳等保健功效，是一种名符其实的绿色健康食品。
发明内容 本发明的要点在于选用石榴皮、蜂蜜、鱼胶粉、木糖醇、纯牛奶，经特殊工艺调配而成一种石榴皮蜜膏果冻。本发明的果冻配方如下（重量百分比）：石榴皮40.0-45.0、蜂蜜12.0-18.0、鱼胶粉6.0-7.0、木糖醇10.0-12.0、纯牛奶至100。
石榴皮的药理作用：1、收敛作用：石榴皮含多含糅质，当它们与粘膜、创面等接触后，能沉淀或凝固局部的蛋白质，使在表面形成较为致密的保护层，有助于局部创面愈合或保护局部免受刺激。2、抗菌作用：石榴皮煎剂在试管内对志贺、施氏、福氏和宋内等4钟痢疾杆菌均有抗菌作用，对志贺作用最强，施氏、福氏次之，对宋内痢疾杆菌作用较差。比较400种中药对于伤寒杆菌、霍乱弧菌、葡萄球菌等的试管内杀菌力，证明石榴皮抑制伤寒杆菌的作用最强。此外，体外实验证明对结核杆菌、大肠杆菌、变形杆菌、绿脓杆菌等多种细茵均有抑制作用。石榴皮水煎液灌服或石榴皮醇提取物腹腔注射，对小鼠烫伤后接种绿脓杆菌模型的体内试验，无明显保护作用。石榴皮水浸剂(1：4)在试管内对堇氏毛癣菌，同心性毛癣茵等多种皮肤真菌均有不问程度的抑制作用。以上抗菌作用，可能与所含大量糅质有关。3、抗病毒作用：鸡胚法实验证明，石榴皮煎剂稀释到1：1万—1：10万仍有抑制流感病毒(甲型PR8株)的作用。采用细胞培养技术，证实糅质是石榴皮抗生殖器疮疹病毒的有效成分。其特点不仅能够抑制病毒在细胞内的增殖，更为重要的是显示较强的直接杀灭病毒和阻止及吸附细胞的作用。传统的石榴皮蜜膏，将石榴皮与蜂蜜复配制成，对治疗消化不良性泄泻和肠炎腹痛泄泻等症颇为显著。
蜂蜜的作用：蜂蜜中的主要成分是糖类，它占蜂蜜总量的3/4以上，其中有单糖、双糖和多糖。果糖和葡萄糖的总和占蜂蜜糖分的85%~95%。矿物质含量一般为0.04%~0.06%，包括铁、铜、钾、钠、钨、锰、镁、磷、硅、铅、铬、镍和钴等，深色蜜又比浅色蜜含有较多功能矿物质。维生素包含有B族维生素，以及维生素C、烟酸、泛酸、生物素、菸酸。 蜂蜜中的蛋白质含量在0.29% ~1.69%之间,平均为0.75%。有的花种含量则高达1%或2%以上。蜂蜜中氨基酸的含量不仅数量多，而且种类也齐全。其中以天门冬氨酸、谷氨酸、亮氨酸为主要氨基酸，其次，如：苏氨酸、丝氨酸、甘氨酸、丙氨酸、缬氨酸、异亮氨酸、赖氨酸等在蜂蜜中也普遍存在。而人们所需的必需氨基酸又是广为存在的。如：苏氨酸、缬氨酸、亮氨酸、异亮氨酸、赖氨酸。这就进一步说明了蜂蜜营养价值之高的原因所在。 由于蜂蜜有很高的营养价值，经现代医学临床应用，服用蜂蜜可促进消化吸收，增进食欲，镇静安眠，提高机体的免疫力，对促进婴幼儿的生长发育有着积极的作用。因为婴幼儿的生长发育所需各种营养成分，蜂蜜中几乎都含有。特别是对虚弱无力，神经衰弱，病后恢复期，老年体虚营养不良等辅助疗效更佳。对心脏病、肝炎、贫血、高血压、咳嗽、便秘、烫伤、冻伤、胃及十二指肠等疾病都有相当的疗效。
纯牛奶：纯牛奶的营养价值很高，牛奶中的矿物质种类也非常丰富，除了我们所熟知的钙以外，磷、铁、锌、铜、锰、钼的含量都很多。最难得的是，牛奶是人体钙的最佳来源，而且钙磷比例非常适当，利于钙的吸收。脱脂奶适合老年人、血压偏高的人群，高钙奶适合中等及严重缺钙的人、少儿、老年人、易怒、失眠者以及工作压力大的女性。牛奶帮助有效睡眠，适合高压力人群。高考生、加班人群，可睡前一杯。胃不好的人群，也可作为用餐时的辅助，与粥类同煮，既健康又营养。5.抗菌药与牛不可同时服用。服用抗菌药前后2小时内，如果饮用牛奶会降低抗菌药物的吸收速率，影响药效发挥；果汁中含有果酸，会加速抗菌药溶解，不仅降低其药效，还可能产生有害的中间产物，产生毒副作用。虽然说牛奶具有很好的养胃功效，但专家提醒，患有腹泻、脾虚症、湿症等患者在日常生活中不适合过量的饮用牛奶。
本发明的生产流程：
预先制作石榴皮蜜膏备用→牛奶加热→鱼胶粉、木糖醇溶解→加入石榴皮蜜膏→搅拌→分装→冷却→低温储存。
本发明产品的生产工艺:
1) 制作石榴皮蜜膏备用：采取新鲜石榴皮洗净，切碎，加水适量煎煮。每30分钟取煎液一次，加水再煎，共取煎液2次，合并前液，再以小火煎熬浓缩，至较稠粘时，加蜂蜜，至沸停火，持冷装瓶备用；
2) 牛奶加热到70-75度；
3）称取鱼胶粉和木糖醇，缓慢加入到牛奶中，边加边搅拌，使二者充分溶解；
4）倒入石榴皮蜜膏，搅拌均匀；
5）分装，冷却，低温储藏。
本发明具有以下优点：
1）采用新鲜原料制作，营养丰富，是一款绿色健康的休闲食品；
2）具传统工艺的润肺止咳、止渴除烦、防止便秘的多种功效；
3）木糖醇取代蔗糖，适合的人群更广，携带方便，绿色环保；
4）更适合大众青年人群食用。
具体实施方式 下面结合实例对本发明作进一步的详细说明：
以产品总量为100kg为例，按一下数据配制工艺：
1. 配方（重量百分比）：石榴皮40.0-45.0、蜂蜜12.0-18.0、鱼胶粉6.0-7.0、木糖醇10.0-12.0、纯牛奶至100。
2.本发明的生产流程：预先制作石榴皮蜜膏备用→牛奶加热→鱼胶粉、木糖醇溶解→加入石榴皮蜜膏→搅拌→分装→冷却→低温储存。
3. 本发明产品的生产工艺:
1) 制作石榴皮蜜膏备用：采取新鲜石榴皮洗净，切碎，加水适量煎煮。每30分钟取煎液一次，加水再煎，共取煎液2次，合并前液，再以小火煎熬浓缩，至较稠粘时，加蜂蜜，至沸停火，持冷装瓶备用；
2) 牛奶加热到70-75度；
3）称取鱼胶粉和木糖醇，缓慢加入到牛奶中，边加边搅拌，使二者充分溶解；
4）倒入石榴皮蜜膏，搅拌均匀；
5）分装，冷却，低温储藏。
Claims (3)
1.本发明涉及一种石榴皮蜜膏果冻，其特征在于具有如下配方（组分及其重量百分比%）：石榴皮40.0-45.0、蜂蜜12.0-18.0、鱼胶粉6.0-7.0、木糖醇10.0-12.0、纯牛奶至100。
2.根据权利要求1所述的一种石榴皮蜜膏果冻，其特征在于具有如下的生产工艺：
预先制作石榴皮蜜膏备用→牛奶加热→鱼胶粉、木糖醇溶解→加入石榴皮蜜膏→搅拌→分装→冷却→低温储存。
3. 根据权利要求1所述的一种石榴皮蜜膏果冻，其特征在于具有如下的制备方法：
1) 制作石榴皮蜜膏备用：采取新鲜石榴皮洗净，切碎，加水适量煎煮；每30分钟取煎液一次，加水再煎，共取煎液2次，合并前液，再以小火煎熬浓缩，至较稠粘时，加蜂蜜，至沸停火，持冷装瓶备用；
2) 牛奶加热到70-75度；
3）称取鱼胶粉和木糖醇，缓慢加入到牛奶中，边加边搅拌，使二者充分溶解；
4）倒入石榴皮蜜膏，搅拌均匀；
5）分装，冷却，低温储藏。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310378245.3A CN104413326A (zh) | 2013-08-28 | 2013-08-28 | 一种石榴皮蜜膏果冻 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872571A (zh) * | 2015-05-11 | 2015-09-02 | 怀远县荆涂山石榴科技有限公司 | 一种石榴皮食品的制作方法 |
| CN106509754A (zh) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | 一种火龙果皮果冻及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872571A (zh) * | 2015-05-11 | 2015-09-02 | 怀远县荆涂山石榴科技有限公司 | 一种石榴皮食品的制作方法 |
| CN106509754A (zh) * | 2016-11-04 | 2017-03-22 | 中南林业科技大学 | 一种火龙果皮果冻及其制备方法 |
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