CN104921248A - 一种石榴皮冲剂的制作方法 - Google Patents
一种石榴皮冲剂的制作方法 Download PDFInfo
- Publication number
- CN104921248A CN104921248A CN201510243180.0A CN201510243180A CN104921248A CN 104921248 A CN104921248 A CN 104921248A CN 201510243180 A CN201510243180 A CN 201510243180A CN 104921248 A CN104921248 A CN 104921248A
- Authority
- CN
- China
- Prior art keywords
- granatum
- pomegranate
- water
- slices
- thin slice
- 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.)
- Granted
Links
- 241000219991 Lythraceae Species 0.000 title claims abstract description 34
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title abstract description 7
- 241000283690 Bos taurus Species 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 244000045947 parasite Species 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000012287 Prolapse Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明提供一种石榴皮冲剂的制作方法,涉及石榴皮加工技术领域,步骤为:石榴皮浸入水中浸泡6-8小时,浸泡后的石榴皮速冻、切片,切片厚度为0.7mm,用温水浸泡,取出后,浸入蜂蜜水中,将沾满蜂蜜水的石榴皮薄片自然发酵16-20小时,将石榴皮薄片烘干;将烘干后的石榴皮薄片粉碎成30目,用食用甘油包裹,然后用蒸汽蒸煮30min,再进行干燥,粉碎成110目的石榴粉颗粒;烤焙制成石榴粉冲击。本发明制备的石榴皮冲剂可直接用开水冲食,石榴皮经过多次脱苦,最终达到脱去石榴皮苦涩味的目的,同时通过蜂蜜及食用甘油改善石榴皮的口感,使制成的石榴粉冲击微甜可口,无苦涩之味,同时还保留石榴皮中的有效药用成份,使该食品具有驱虫、抑菌,预防感冒的作用。
Description
技术领域:
本发明涉及石榴皮加工技术领域,尤其涉及一种石榴皮冲剂的制作方法。
背景技术:
石榴皮,是一种中药。为石榴科植物石榴的果皮,其味酸、涩、苦。具有涩肠止泻,止血,驱虫的功效,用于久泻,久痢,便血,脱肛,崩漏,带下,虫积腹痛。由于石榴皮味苦、涉,口感不好,直接入药或添加到食品或饲料中,都会难以下咽。所以目前,以石榴皮为主要原料制作的食品很少,并且口味不佳。
发明内容:
本发明的目的在于提供一种石榴皮冲剂的制作方法,以解决上述技术问题。
本发明所要解决的技术问题采用以下技术方案来实现:
一种石榴皮冲剂的制作方法,其特征在于,具体步骤为:
(1)收集剥离下来的石榴皮,浸入水中浸泡6-8小时,使石榴皮完全被浸透,石榴皮被水浸透,可以析出苦味物质,同时可以增强速冻效果;
(2)浸泡后的石榴皮置于-10℃以下环境中速冻;冷冻时间为2小时以上,经过速冻,石榴皮具有足够的硬度,才能切出满足要求的薄片;
(3)对冷冻后的石榴皮进行切片,切片厚度为0.7mm,制成石榴皮薄片,切成薄片利于苦味物质充分析出,增大与蜂蜜水接触的面积,提高快速发酵的效果;
(4)将石榴皮薄片用温水浸泡,水温38-45℃,浸泡3-5min立即取出;
(5)石榴皮薄片取出后,浸入蜂蜜水中,使石榴皮薄片沾满蜂蜜水即可取出,蜂蜜与水的重量比为1:3,将沾满蜂蜜水的石榴皮薄片置于35±2℃的环境中,自然发酵16-20小时,将石榴皮薄片烘干,自然发酵是进一步减少苦味物质的关键,可利用发酵将苦味物质分解,同时蜂蜜成份作为甜味剂,可以改善石榴皮的适口性;
(6)将烘干后的石榴皮薄片粉碎成30目的石榴粉颗粒,将石榴粉颗粒用食用甘油包裹,然后用蒸汽蒸煮30min,再进行干燥,粉碎成110目的石榴粉颗粒,食用甘油可作为甜味剂,同时可以避免蒸煮过程中,石榴皮的有效药用成份流失;
(7)烤焙制成可直接食用的石榴粉冲击。
步骤(1)中浸泡石榴皮使用的水,选用淡盐水,淡盐水由食盐溶解于水中形成,食盐溶解浓度为1.2g/L,使用淡盐水浸泡可以增加去除石榴皮苦味的效果,食盐浓度不易过大,避免破坏石榴皮的有效成分。
步骤(4)中石榴皮薄片用温水浸泡时,可以向温水中滴加少量的白醋,白醋浓度不大于0.6g/L,温水中滴加少量白醋,有软化石榴皮的效果,同时可进一步减轻石榴皮的苦味。
本发明的有益效果是:
本发明提供的石榴皮冲剂的制作方法,制备的石榴皮冲剂可直接用开水冲食,石榴皮经过多次脱苦,包括浸润析出、发酵分解等手段,最终达到脱去石榴皮苦涩味的目的,同时通过蜂蜜及食用甘油改善石榴皮的口感,使制成的石榴粉冲击微甜可口,无苦涩之味,同时还保留石榴皮中的有效药用成份,使该食品具有驱虫、抑菌,预防感冒的作用。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
一种石榴皮冲剂的制作方法,其特征在于,具体步骤为:
收集剥离下来的石榴皮,浸入水中浸泡6-8小时,使石榴皮完全被浸透,石榴皮被水浸透,可以析出苦味物质,同时可以增强速冻效果;
浸泡后的石榴皮置于-10℃以下环境中速冻;冷冻时间为2小时以上,经过速冻,石榴皮具有足够的硬度,才能切出满足要求的薄片;
对冷冻后的石榴皮进行切片,切片厚度为0.7mm,制成石榴皮薄片,切成薄片利于苦味物质充分析出,增大与蜂蜜水接触的面积,提高快速发酵的效果;
将石榴皮薄片用温水浸泡,水温38-45℃,浸泡3-5min立即取出;
石榴皮薄片取出后,浸入蜂蜜水中,使石榴皮薄片沾满蜂蜜水即可取出,蜂蜜与水的重量比为1:3,将沾满蜂蜜水的石榴皮薄片置于35±2℃的环境中,自然发酵16-20小时,将石榴皮薄片烘干,自然发酵是进一步减少苦味物质的关键,可利用发酵将苦味物质分解,同时蜂蜜成份作为甜味剂,可以改善石榴皮的适口性;
将烘干后的石榴皮薄片粉碎成30目的石榴粉颗粒,将石榴粉颗粒用食用甘油包裹,然后用蒸汽蒸煮30min,再进行干燥,粉碎成110目的石榴粉颗粒,食用甘油可作为甜味剂,同时可以避免蒸煮过程中,石榴皮的有效药用成份流失;
烤焙制成可直接食用的石榴粉冲击。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种石榴皮冲剂的制作方法,其特征在于,具体步骤为:
(1)收集剥离下来的石榴皮,浸入水中浸泡6-8小时,使石榴皮完全被浸透;
(2)浸泡后的石榴皮置于-10℃以下环境中速冻;冷冻时间为2小时以上;
(3)对冷冻后的石榴皮进行切片,切片厚度为0.7mm,制成石榴皮薄片;
(4)将石榴皮薄片用温水浸泡,水温38-45℃,浸泡3-5mi n立即取出;
(5)石榴皮薄片取出后,浸入蜂蜜水中,使石榴皮薄片沾满蜂蜜水即可取出,蜂蜜与水的重量比为1:3,将沾满蜂蜜水的石榴皮薄片置于35±2℃的环境中,自然发酵16-20小时,将石榴皮薄片烘干;
(6)将烘干后的石榴皮薄片粉碎成30目的石榴粉颗粒,将石榴粉颗粒用食用甘油包裹,然后用蒸汽蒸煮30mi n,再进行干燥,粉碎成110目的石榴粉颗粒;
(7)烤焙制成可直接食用的石榴粉冲击。
2.根据权利要求1所述的石榴皮冲剂的制作方法,其特征在于,步骤(1)中浸泡石榴皮使用的水,选用淡盐水,淡盐水由食盐溶解于水中形成,食盐溶解浓度为1.2g/L。
3.根据权利要求1所述的石榴皮冲剂的制作方法,其特征在于,步骤(4)中石榴皮薄片用温水浸泡时,可以向温水中滴加少量的白醋,白醋浓度不大于0.6g/L。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510243180.0A CN104921248B (zh) | 2015-05-13 | 2015-05-13 | 一种石榴皮冲剂的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510243180.0A CN104921248B (zh) | 2015-05-13 | 2015-05-13 | 一种石榴皮冲剂的制作方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104921248A true CN104921248A (zh) | 2015-09-23 |
CN104921248B CN104921248B (zh) | 2017-03-08 |
Family
ID=54108953
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510243180.0A Active CN104921248B (zh) | 2015-05-13 | 2015-05-13 | 一种石榴皮冲剂的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104921248B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106333973A (zh) * | 2016-01-13 | 2017-01-18 | 阜阳师范学院 | 石榴皮冲剂的制作方法 |
CN109497223A (zh) * | 2018-12-03 | 2019-03-22 | 天津农学院 | 一种石榴袋泡茶的研制及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3826855A (en) * | 1972-03-27 | 1974-07-30 | J Fiorella | Citrus fruit peels for alcoholic beverages |
CN101020014A (zh) * | 2006-12-15 | 2007-08-22 | 陆成玉 | 一种治疗腹泻的特效功能食品 |
CN102524691A (zh) * | 2011-03-17 | 2012-07-04 | 浙江省常山宝新果蔬菌有限公司 | 一种胡柚脆片的制作方法 |
CN103054913A (zh) * | 2011-10-21 | 2013-04-24 | 沈锋艳 | 治疗痢疾的石榴皮胶囊 |
CN103393186A (zh) * | 2013-08-16 | 2013-11-20 | 江南大学 | 一种以废弃石榴皮制备保健饮料的方法 |
CN103750489A (zh) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | 蜜柚果皮粉冲剂及其制备方法 |
-
2015
- 2015-05-13 CN CN201510243180.0A patent/CN104921248B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3826855A (en) * | 1972-03-27 | 1974-07-30 | J Fiorella | Citrus fruit peels for alcoholic beverages |
CN101020014A (zh) * | 2006-12-15 | 2007-08-22 | 陆成玉 | 一种治疗腹泻的特效功能食品 |
CN102524691A (zh) * | 2011-03-17 | 2012-07-04 | 浙江省常山宝新果蔬菌有限公司 | 一种胡柚脆片的制作方法 |
CN103054913A (zh) * | 2011-10-21 | 2013-04-24 | 沈锋艳 | 治疗痢疾的石榴皮胶囊 |
CN103393186A (zh) * | 2013-08-16 | 2013-11-20 | 江南大学 | 一种以废弃石榴皮制备保健饮料的方法 |
CN103750489A (zh) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | 蜜柚果皮粉冲剂及其制备方法 |
Non-Patent Citations (1)
Title |
---|
陈玲 : "复方止泻冲剂的制备及其定性分析的研究", 《江西中医学院学报》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106333973A (zh) * | 2016-01-13 | 2017-01-18 | 阜阳师范学院 | 石榴皮冲剂的制作方法 |
CN109497223A (zh) * | 2018-12-03 | 2019-03-22 | 天津农学院 | 一种石榴袋泡茶的研制及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN104921248B (zh) | 2017-03-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103039684B (zh) | 一种具有清咽润喉功能的广式凉果及其制备方法 | |
CN106616684A (zh) | 一种青梅果脯的制作方法 | |
CN110214809A (zh) | 一种鲜竹笋的保鲜方法 | |
CN105176727A (zh) | 一种金荞麦黄酒的酿造工艺 | |
CN105661419A (zh) | 一种韭菜根的腌制方法 | |
CN105165919A (zh) | 一种防治雪梨病虫害的药剂 | |
CN105166790A (zh) | 一种白姜腌制品的加工方法 | |
KR20190033166A (ko) | 꿀편강의 제조방법 | |
CN104921248A (zh) | 一种石榴皮冲剂的制作方法 | |
CN105053169B (zh) | 一种可食性草莓复合保鲜剂及其制备方法 | |
KR101503852B1 (ko) | 삼 품은 곶감의 제조방법 | |
CN104872571A (zh) | 一种石榴皮食品的制作方法 | |
CN104872461A (zh) | 一种石榴皮脱苦的方法 | |
CN109892464A (zh) | 一种白刺果干的制备方法 | |
KR101434873B1 (ko) | 해양심층수를 이용한 꾸지뽕 추출물의 제조방법 및 그 꾸지뽕 추출물 | |
CN105052516A (zh) | 一种雪梨育苗的方法 | |
RU2629253C1 (ru) | Применение субстрата сфагнума в качестве пищевой добавки для профилактики заболеваний желудочно-кишечного тракта, способ его получения, пищевая добавка на его основе и способ ее получения | |
CN109953297B (zh) | 一种全果柠檬干果及柠檬陈皮的制备方法 | |
KR101742975B1 (ko) | 쇠비름 당침액이 함유된 김치 제조방법 | |
CN107624866A (zh) | 一种韭菜的保鲜方法 | |
CN104920923A (zh) | 一种石榴皮的快速发酵脱苦方法 | |
CN105028622A (zh) | 一种青枣的复合保鲜剂 | |
EP2617293A1 (en) | Bitterness-masking ingredient and bitterness-masking method | |
CN107080036A (zh) | 乌刺茄保健脯的制作方法 | |
CN101849601B (zh) | 一种肉豆蔻果脯的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
CB03 | Change of inventor or designer information |
Inventor after: Zheng Jingrong Inventor after: Liu Changhua Inventor after: Li Lan Inventor before: Liu Changhua Inventor before: Li Lan |
|
COR | Change of bibliographic data | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |