CN105011317A - 一种丽江照水梅梅精 - Google Patents
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Classifications
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- 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
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
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- 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
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Abstract
本发明提供了一种丽江照水梅梅精，其特征是在丽江照水梅浓缩汁中添加罗汉果浸提液、甘草浸提液，丽江照水梅浓缩汁、罗汉果浸提液、甘草浸提液的质量比为100：5～10：3～6。本发明中，在照水梅浓缩汁中添加罗汉果浸提液、甘草浸提液后，提高了丽江照水梅梅精的甜度，并且糖尿病等患者可以广泛食用，产品的功能更全面、口感更细腻。
Description
技术领域
本发明涉及一种丽江照水梅梅精。
背景技术
丽江照水梅主要分布在云南丽江，已获林木良种认证，一般果重30～40克，可食率一般为87％～90％，出汁率为78.8%，pH值1.5～2.0。丽江照水梅是理想的保健果品，因其果肉内含有15种重要氨基酸，其中8种是人体必须且需由体外补充的；照水梅有机酸含量5.99%，柠檬酸占总酸量90%左右，柠檬酸能促进乳酸分解为二氧化碳和水排出体外，恢复疲劳，有益于钙的吸收。中医认为果梅有开胃健脾、止泻止痢、镇呕等功效，照水梅黄酮含量稳定，而黄酮是防治心血管病的重要成分，丽江照水梅果肉内含有一定量的单宁，而单宁具有消炎止泻、治风湿症的功效，近年还发现单宁有抑制和杀死癌细胞的作用。丽江照水梅被誉为典型的强生理碱性食品，能调节人体的pH值，是开发保健食品的最佳食物。
丽江照水梅在食品的开发应用主要为话梅等凉果及梅干的加工，产品比较单调，加工过程中有效成分损失大，未能充分发挥照水梅保健功能的特点。丽江照水梅pH值为1.5～2.0，直接食用将会强烈刺激胃。通常加入白糖来调整口味，降低对胃的刺激，但加糖后糖尿病患者食用受到限制。
发明内容
本发明的目的是针对上述存在的问题，提供一种酸甜适度、功能全面、口感细腻的丽江照水梅梅精。
本发明是这样实现的：包括丽江照水梅浓缩汁，其特征是在丽江照水梅浓缩汁中添加罗汉果浸提液、甘草浸提液，丽江照水梅浓缩汁、罗汉果浸提液、甘草浸提液的质量比为100：5～10：3～6。
本发明中，在丽江照水梅浓缩汁中添加罗汉果浸提液、甘草浸提液后，提高了丽江照水梅梅精的甜度，并且糖尿病等患者可以广泛食用，产品的功能更全面、口感更细腻。
罗汉果是我国特有的珍贵葫芦科植物，素有良药佳果之称。果实中含有丰富的葡萄糖、果糖及多种维生素等，中医以其果实入药，含有罗汉果甜苷、多种氨基酸和维生素等药用成分，主治肺热痰火咳嗽、咽喉炎、扁桃体炎、急性胃炎、便秘等。同时罗汉果含一种比蔗糖甜300倍的甜味素，因其甜度高、热量低而作为甜味剂广泛使用，常作为肥胖者和糖尿病患者的代用糖。
甘草性平，味甘，归十二经，是一种补益中草药。生甘草能清热解毒，润肺止咳，调和诸药性；炙甘草能补脾益气，并有抗酸和缓解胃肠平滑肌痉挛作用。除药用之外，食品上也大量用甘草做甜味剂，它的甜度是蔗糖的百倍，可作为肥胖者和糖尿病患者的代用糖。
具体实施方式
下面结合实施例对本发明作具体说明。
1、丽江照水梅浓缩汁制备：
（1）原料清洗：挑选7～8成熟的丽江照水梅，挑出病虫害果、霉烂果、残次果，清洗除杂。
（2）预煮：经清洗的原料在80～90℃热水中煮制3～7分钟。
（3）去核破碎：经预煮的原料用单道去核打浆机去核破碎，去出梅核，得梅果浆。
（4）酶解：梅果浆中加入梅果浆质量的0.1～0.4%的果胶酶和0.05～0.2%纤维素酶，搅拌均匀后，在50～55℃的条件下静置1～2小时。
（5）打浆过滤：采用刮板式双道打浆机，将酶解后的梅果浆进一步破碎，通过50～100目的圆筒筛分离去除杂质及大颗粒果肉，得到的果汁先采用卧式螺旋御料沉降离心机离心分离出果汁中的果肉，再采用叠片式离心机进一步分离，使果汁中果肉的含量小于0.5％。
（6）浓缩：将打浆过滤得到的果汁采用真空浓缩锅进行浓缩，使其果汁含酸量达到40％以上；
2、罗汉果浸提液的制备：
破碎的罗汉果干果与水按质量比1：4～6混合后，在90～100℃温度下浸泡55～65分钟，过滤后的滤液浓缩至可溶性固形物含量达到30%以上。
3、甘草浸提液的制备：
破碎的甘草与水按质量比1：5～8混合后，在90～100℃温度下浸泡110～130分钟，过滤后的滤液浓缩至可溶性固形物含量达到30%以上。
4、丽江照水梅梅精的配制：
上述方法制备的丽江照水梅浓缩汁、罗汉果浸提液、甘草浸提液按质量比为100：5～10：3～6在95～110℃温度下混合，均匀后灌装、冷却。
Claims (4)
1.一种丽江照水梅梅精，包括丽江照水梅浓缩汁，其特征是在丽江照水梅浓缩汁中添加罗汉果浸提液、甘草浸提液，丽江照水梅浓缩汁、罗汉果浸提液、甘草浸提液的质量比为100：5～10：3～6。
2.根据权利要求1所述的丽江照水梅梅精，其特征是丽江照水梅浓缩汁的含酸量达到40％以上。
3.根据权利要求1所述的丽江照水梅梅精，其特征是罗汉果浸提液的可溶性固形物含量达到30%以上。
4.根据权利要求1所述的丽江照水梅梅精，其特征是甘草浸提液的可溶性固形物含量达到30%以上。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767007A (zh) * | 2014-01-02 | 2014-05-07 | 任广义 | 牛蒡复合饮料及其制备方法 |
| CN104023558A (zh) * | 2011-12-23 | 2014-09-03 | 麦克内尔营养有限公司 | 天然甜味剂及制备方法 |
| CN104172379A (zh) * | 2014-08-06 | 2014-12-03 | 浙江百惠生物科技有限公司 | 一种青梅精的制备方法 |
| CN104366645A (zh) * | 2014-11-17 | 2015-02-25 | 南京林业大学 | 一种青梅精的制备方法 |
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- 2015-08-20 CN CN201510513577.7A patent/CN105011317A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104023558A (zh) * | 2011-12-23 | 2014-09-03 | 麦克内尔营养有限公司 | 天然甜味剂及制备方法 |
| CN103767007A (zh) * | 2014-01-02 | 2014-05-07 | 任广义 | 牛蒡复合饮料及其制备方法 |
| CN104172379A (zh) * | 2014-08-06 | 2014-12-03 | 浙江百惠生物科技有限公司 | 一种青梅精的制备方法 |
| CN104366645A (zh) * | 2014-11-17 | 2015-02-25 | 南京林业大学 | 一种青梅精的制备方法 |
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