CN105029562A - 一种雪莲果宣木瓜复合果蔬汁及其制备方法 - Google Patents
一种雪莲果宣木瓜复合果蔬汁及其制备方法 Download PDFInfo
- Publication number
- CN105029562A CN105029562A CN201510336042.7A CN201510336042A CN105029562A CN 105029562 A CN105029562 A CN 105029562A CN 201510336042 A CN201510336042 A CN 201510336042A CN 105029562 A CN105029562 A CN 105029562A
- Authority
- CN
- China
- Prior art keywords
- parts
- xuancheng
- pawpaw
- vegetable juice
- compound fruit
- 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.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 25
- 150000001875 compounds Chemical class 0.000 title claims abstract description 17
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 17
- 244000134540 Polymnia sonchifolia Species 0.000 title claims abstract description 11
- 235000003406 Polymnia sonchifolia Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000000425 Chaenomeles speciosa Species 0.000 title abstract 5
- 235000005078 Chaenomeles speciosa Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000004576 sand Substances 0.000 claims abstract description 13
- 244000016163 Allium sibiricum Species 0.000 claims abstract description 10
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000189799 Asimina triloba Species 0.000 claims description 36
- 235000006264 Asimina triloba Nutrition 0.000 claims description 36
- 235000009467 Carica papaya Nutrition 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 13
- 244000205754 Colocasia esculenta Species 0.000 claims description 9
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 9
- 240000008790 Musa x paradisiaca Species 0.000 claims description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 244000020551 Helianthus annuus Species 0.000 claims description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000292211 Canna coccinea Species 0.000 abstract 1
- 235000005273 Canna coccinea Nutrition 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 241000405414 Rehmannia Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种雪莲果宣木瓜复合果蔬汁,由以下重量份的原料制成:宣木瓜280-320、雪莲果7-8、酱黄豆4-6、芭蕉芋块茎3-5、糖姜片5-6、韭黄叶3-4、橡子仁粉4-5、木薯淀粉3-5、莲子3-4、向日葵花盘1-2、薄荷叶1-2、生地黄1-3、西洋参2-4、细沙适量、壳聚糖适量、水适量。本发明的雪莲果宣木瓜复合果蔬汁在制备方法中对宣木瓜依次进行了脱涩、浸提、澄清处理,使得产品口味香醇、不涩口,添加的雪莲果具有益脾养胃、养颜驻容、补中益气的功效,添加的莲子等多种中草药具有补脾止泻、益肾涩精、养心安神的功效。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种雪莲果宣木瓜复合果蔬汁及其制备方法。
背景技术
宣木瓜为安徽宣城特产,我国著名的“药食同源”植物之一,国家地理标志农产品。果实营养丰富,具有极高的食用价值和保健作用,对宣木瓜进行深加工有非常深远的意义,但由于果实涩味很重,针对宣木瓜的脱涩工艺过程进行研究,优化得到最佳的加工工艺参数;另外,通过单因素试验研究加水倍数、浸提时间、温度对宣木瓜浸提汁品质的影响,确定宣木瓜果汁最佳浸提工艺参数,并应用于制备方法中;还对宣木瓜果汁澄清方法进行研究,均于制备方法中采用了最佳方案,使得宣木瓜复合果蔬汁在口味与营养功效上均得到提高。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种雪莲果宣木瓜复合果蔬汁及其制备方法。
本发明是通过以下技术方案实现的:
一种雪莲果宣木瓜复合果蔬汁,其特征在于由以下重量份的原料制成:
宣木瓜280-320、雪莲果7-8、酱黄豆4-6、芭蕉芋块茎3-5、糖姜片5-6、韭黄叶3-4、橡子仁粉4-5、木薯淀粉3-5、莲子3-4、向日葵花盘1-2、薄荷叶1-2、生地黄1-3、西洋参2-4、细沙适量、壳聚糖适量、水适量。
所述的一种雪莲果宣木瓜复合果蔬汁的制备方法,其特征在于包括以下步骤:
(1)取适量细沙,加适量水混匀,细沙中含水量为18%-25%,再加热至50-55℃并保温,备用,将宣木瓜埋于上述细沙中,恒温埋藏100-120分钟,将脱涩处理后的宣木瓜取出,并清洗、去皮和瓤后切块备用;再将宣木瓜块置于密闭容器中浸提处理,加三倍水,加热至60-62℃后,保温6-8小时,过滤,得宣木瓜汁;在宣木瓜汁中加入壳聚糖,壳聚糖添加量为0.3g/l,恒温保持在50℃,静置澄清25-30分钟,取上层清液;
(2)将芭蕉芋块茎切丁,将酱黄豆置于锅中,文火翻炒3-5分钟,倒入芭蕉芋块茎丁,继续翻炒5-8分钟,取出,烘干,粉碎;
(3)将雪莲果加10-15倍水打浆,得雪莲果浆;将莲子、向日葵花盘、薄荷叶、生地黄、西洋参混合,用纱布包裹,得中药包;将雪莲果浆与中药包、步骤(2)处理后的物料、糖姜片、韭黄叶、橡子仁粉、木薯淀粉混合入锅,文火煮沸,保持沸腾5-10分钟,去除中药包、糖姜片、韭黄叶,锅内剩余物料置于离心机中进行离心分离处理,取上层清液;
(4)将步骤(1)、(3)处理后的物料混合,在90-95℃的温度下,灭菌15-20分钟,冷却、分装即可。
本发明的优点是:
本发明的雪莲果宣木瓜复合果蔬汁在制备方法中对宣木瓜依次进行了脱涩、浸提、澄清处理,使得产品口味香醇、不涩口,添加的雪莲果具有益脾养胃、养颜驻容、补中益气的功效,添加的莲子等多种中草药具有补脾止泻、益肾涩精、养心安神的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种雪莲果宣木瓜复合果蔬汁,由以下重量份的原料制成:
宣木瓜320、雪莲果8、酱黄豆6、芭蕉芋块茎5、糖姜片6、韭黄叶4、橡子仁粉5、木薯淀粉5、莲子4、向日葵花盘2、薄荷叶2、生地黄3、西洋参4、细沙适量、壳聚糖适量、水适量。
所述的一种雪莲果宣木瓜复合果蔬汁的制备方法,包括以下步骤:
(1)取适量细沙,加适量水混匀,细沙中含水量为25%,再加热至55℃并保温,备用,将宣木瓜埋于上述细沙中,恒温埋藏120分钟,将脱涩处理后的宣木瓜取出,并清洗、去皮和瓤后切块备用;再将宣木瓜块置于密闭容器中浸提处理,加三倍水,加热至62℃后,保温8小时,过滤,得宣木瓜汁;在宣木瓜汁中加入壳聚糖,壳聚糖添加量为0.3g/l,恒温保持在50℃,静置澄清30分钟,取上层清液;
(2)将芭蕉芋块茎切丁,将酱黄豆置于锅中,文火翻炒5分钟,倒入芭蕉芋块茎丁,继续翻炒8分钟,取出,烘干,粉碎;
(3)将雪莲果加15倍水打浆,得雪莲果浆;将莲子、向日葵花盘、薄荷叶、生地黄、西洋参混合,用纱布包裹,得中药包;将雪莲果浆与中药包、步骤(2)处理后的物料、糖姜片、韭黄叶、橡子仁粉、木薯淀粉混合入锅,文火煮沸,保持沸腾10分钟,去除中药包、糖姜片、韭黄叶,锅内剩余物料置于离心机中进行离心分离处理,取上层清液;
(4)将步骤(1)、(3)处理后的物料混合,在95℃的温度下,灭菌20分钟,冷却、分装即可。
Claims (2)
1.一种雪莲果宣木瓜复合果蔬汁,其特征在于由以下重量份的原料制成:
宣木瓜280-320、雪莲果7-8、酱黄豆4-6、芭蕉芋块茎3-5、糖姜片5-6、韭黄叶3-4、橡子仁粉4-5、木薯淀粉3-5、莲子3-4、向日葵花盘1-2、薄荷叶1-2、生地黄1-3、西洋参2-4、细沙适量、壳聚糖适量、水适量。
2.根据权利要求1所述的一种雪莲果宣木瓜复合果蔬汁的制备方法,其特征在于包括以下步骤:
(1)取适量细沙,加适量水混匀,细沙中含水量为18%-25%,再加热至50-55℃并保温,备用,将宣木瓜埋于上述细沙中,恒温埋藏100-120分钟,将脱涩处理后的宣木瓜取出,并清洗、去皮和瓤后切块备用;再将宣木瓜块置于密闭容器中浸提处理,加三倍水,加热至60-62℃后,保温6-8小时,过滤,得宣木瓜汁;在宣木瓜汁中加入壳聚糖,壳聚糖添加量为0.3g/l,恒温保持在50℃,静置澄清25-30分钟,取上层清液;
(2)将芭蕉芋块茎切丁,将酱黄豆置于锅中,文火翻炒3-5分钟,倒入芭蕉芋块茎丁,继续翻炒5-8分钟,取出,烘干,粉碎;
(3)将雪莲果加10-15倍水打浆,得雪莲果浆;将莲子、向日葵花盘、薄荷叶、生地黄、西洋参混合,用纱布包裹,得中药包;将雪莲果浆与中药包、步骤(2)处理后的物料、糖姜片、韭黄叶、橡子仁粉、木薯淀粉混合入锅,文火煮沸,保持沸腾5-10分钟,去除中药包、糖姜片、韭黄叶,锅内剩余物料置于离心机中进行离心分离处理,取上层清液;
(4)将步骤(1)、(3)处理后的物料混合,在90-95℃的温度下,灭菌15-20分钟,冷却、分装即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510336042.7A CN105029562A (zh) | 2015-06-17 | 2015-06-17 | 一种雪莲果宣木瓜复合果蔬汁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510336042.7A CN105029562A (zh) | 2015-06-17 | 2015-06-17 | 一种雪莲果宣木瓜复合果蔬汁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105029562A true CN105029562A (zh) | 2015-11-11 |
Family
ID=54437007
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510336042.7A Pending CN105029562A (zh) | 2015-06-17 | 2015-06-17 | 一种雪莲果宣木瓜复合果蔬汁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105029562A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995800A (zh) * | 2016-05-20 | 2016-10-12 | 孙勇 | 一种荷香养颜益气果酱及其制备方法 |
CN105995292A (zh) * | 2016-06-15 | 2016-10-12 | 安徽徽王食品有限公司 | 一种雪莲果养颜复合蓝莓果汁及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
CN103416810A (zh) * | 2013-07-30 | 2013-12-04 | 王正金 | 一种番木瓜与百香果的复合饮料 |
CN103976428A (zh) * | 2014-05-30 | 2014-08-13 | 刘东姣 | 一种清热降火的木瓜饮料 |
-
2015
- 2015-06-17 CN CN201510336042.7A patent/CN105029562A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
CN103416810A (zh) * | 2013-07-30 | 2013-12-04 | 王正金 | 一种番木瓜与百香果的复合饮料 |
CN103976428A (zh) * | 2014-05-30 | 2014-08-13 | 刘东姣 | 一种清热降火的木瓜饮料 |
Non-Patent Citations (2)
Title |
---|
伍亚华等: "营养型宣木瓜果汁加工过程中的关键工艺", 《食品与发酵工业》 * |
王安全等: "宣木瓜饮料的工艺研究", 《安徽农业科学》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995800A (zh) * | 2016-05-20 | 2016-10-12 | 孙勇 | 一种荷香养颜益气果酱及其制备方法 |
CN105995292A (zh) * | 2016-06-15 | 2016-10-12 | 安徽徽王食品有限公司 | 一种雪莲果养颜复合蓝莓果汁及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105011271A (zh) | 一种宣木瓜豌豆复合果蔬汁及其制备方法 | |
CN104247805A (zh) | 郁奶茶味花香保健茶及其制备方法 | |
CN103932026A (zh) | 一种乌发养血的保健米糕及其生产方法 | |
KR20100027256A (ko) | 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장 | |
CN104336250A (zh) | 一种菊花茶及其制备方法 | |
CN105029562A (zh) | 一种雪莲果宣木瓜复合果蔬汁及其制备方法 | |
CN105361145A (zh) | 一种桔梗复合保健粉的制作方法 | |
CN105053312A (zh) | 一种枸桂乌龙茶及其制备方法 | |
CN103960590A (zh) | 一种调节气血亏虚的保健米糕及其生产方法 | |
CN104381528A (zh) | 一种桂花养颜美容保健茶及其制备方法 | |
CN104322827A (zh) | 一种薰衣草茶及其制备方法 | |
CN104757553A (zh) | 一种醒脑益气珍珠地瓜丸及其制备方法 | |
CN104757663A (zh) | 一种萝卜缨宣木瓜复合果蔬汁及其制备方法 | |
CN104757645A (zh) | 一种百香果宣木瓜复合果蔬汁及其制备方法 | |
CN105029560A (zh) | 一种杨梅宣木瓜复合果蔬汁及其制备方法 | |
CN104983018A (zh) | 一种宣木瓜火龙果复合果蔬汁及其制备方法 | |
CN104247819A (zh) | 一种八宝菊花茶及其制备方法 | |
CN104770638A (zh) | 一种菠萝宣木瓜复合果蔬汁及其制备方法 | |
CN107080027A (zh) | 辣木葛花茶的加工方法 | |
CN105124086A (zh) | 一种草莓甜味高钙软糖及其制备方法 | |
CN104757644A (zh) | 一种金丝枣宣木瓜复合果蔬汁及其制备方法 | |
CN104126630A (zh) | 一种玛卡抗疲劳面粉及其制备方法 | |
CN104983005A (zh) | 一种沙果宣木瓜复合果蔬汁及其制备方法 | |
CN103815304A (zh) | 一种牛肉风味蓝莓干 | |
CN105029561A (zh) | 一种酸枣仁宣木瓜复合果蔬汁及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |