CN105767993A - 一种润肺止咳桃果酱 - Google Patents
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Abstract
本发明公开了一种润肺止咳桃果酱,由以下原料制成:桃子、梨、银耳、百合、豆腐、鸭蛋、冰糖、丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根、地梢瓜、糯米粉、柠檬酸、维生素C。产品口感酸甜,果香浓郁,营养丰富,能够和血通经,清热解毒,消炎止痛,和胃润肺,化痰止咳;原料丰富,营养全面,配伍科学,相辅相成,润肺止咳效果明显;豆腐经热食盐水浸泡,使果酱甜中带咸,口感丰富;中药粉碎后经两次浸提,充分获取有效成分,利用率高,节约成本;各成分按顺序加入桃浆,经匀浆和低温长时杀菌,使有效成分充分融合,去除中药的苦涩感,使口感柔和,组织细腻,酸甜适口,易于吸收;灌装后经强紫外杀菌,延长货架期,食用安全健康。
Description
技术领域
本发明涉及果酱加工领域,具体的说,涉及一种润肺止咳桃果酱。
背景技术
桃为蔷薇科、桃属植物。桃味道鲜美,营养丰富,富含糖、蛋白质、脂肪、胡萝卜素、维生素、有机酸及矿物质,是人们最为喜欢的鲜果之一,还具有很好的药用作用,能够补益气血,养阴生津,活血化淤,润肠通便,抗凝血,降血压,润肺止咳,抑制咳嗽中枢,从而达到养生保健的作用。
除鲜食外,桃还可加工成桃脯、桃汁、桃干、桃罐头和少量的桃果酱。但是目前市场上的少量桃果酱,品种及营养成分单一,缺乏保健功能。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种润肺止咳桃果酱。
一种润肺止咳桃果酱,由以下重量份的原料制成:桃子87~89、梨11~13、银耳11~13、百合7~9、豆腐7~9、鸭蛋4~6、冰糖4~6、丝瓜花3~5、龙须菜3~5、枸杞根3~4、臭草3~4、狗脚迹2~3、茄子根2~3、地梢瓜2~3、糯米粉0.6~0.8、柠檬酸0.6~0.8、维生素C0.2~0.3。
所述的豆腐为南豆腐,细嫩、爽滑,无颗粒感。
所述的冰糖为冰糖粉,将冰糖粉碎后,过100~120目筛,加快溶化,提高工作效率。
一种润肺止咳桃果酱的制备方法,具体的包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.2~2.4%的食用碱水中浸泡3~5分钟,取出,用质量浓度为1.3~1.4%的食盐水冲洗干净,可有效杀菌和去除桃毛,去皮去核,加入糯米粉、3/4的柠檬酸和3/4的维生素C,增加风味,防止褐变,打浆,得桃浆;
(2)选择成熟、新鲜、无破损、无虫害的梨,清洗干净,去皮去核,加入剩下1/4的柠檬酸和1/4的维生素C,防止褐变,打浆,得梨浆;
(3)将鸭蛋煮熟、去壳,银耳和百合洗净,将鸭蛋、银耳和百合一起置于-33~-31℃进行冷冻干燥,至水分含量为银耳和百合总重量的2~4%(w/w),粉碎,过120~140目筛,得鸭蛋银耳百合粉;
(4)将豆腐置于温度为82~86℃,质量浓度为1.6~1.8%的热食盐水中,浸泡16~18分钟,取出,切碎,得豆腐末;
(5)将丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根和地梢瓜洗净,粉碎,过120~140目筛,得中药粉,加入中药粉总重量3~4倍量的体积分数为32~34%的酒精溶液,大火煮沸后,小火熬煮至总体积为原来体积的1/2,9000转/分钟,离心15分钟,得提取液和药渣,向药渣中加入药渣重量2~3倍量的纯净水,大火煮沸,小火熬煮20~30分钟,10000转/分钟,离心10分钟,得提取液和药渣,合并所有提取液,42~44℃浓缩至无水分,得中药提取物;
(6)将梨浆和冰糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌15~20分钟,加入鸭蛋银耳百合粉和豆腐末,不断搅拌熬煮10~15分钟,至酱体粘稠,固形物含量为42~44%,加入中药提取物,第一次在压力35~40MPa,温度32~34℃的条件下匀浆16~18分钟,静置15~20分钟,第二次在压力25~30MPa,温度26~28℃的条件下匀浆12~14分钟,使酱体均匀,得二次匀浆酱体;
(7)将二次匀浆酱体置于82~84℃,加热灭菌20~30分钟,得润肺止咳桃果酱;
(8)灌装,贴标签,180~190W/cm2紫外照射32~38分钟,得成品。
梨:含有大量的维生素A、胡萝卜素、蛋白质、糖类、钙、磷,具有降压,清热,镇静,清热生津,润燥化痰。
银耳:具有强精补肾,润肠益胃,补气和血,强心壮身,补脑提神,美容嫩肤,延年益寿之功效。
百合:具有清热凉血,润肺止咳,清心安神,美容养颜,防癌抗癌的功效。
豆腐:营养丰富,含有多种微量元素、糖类、植物油和蛋白质,可补中益气,清热润燥,解毒,生津止渴,清洁肠胃,抗癌。
鸭蛋:主要含蛋白质、脂肪、矿物质,有大补虚劳,滋阴养血,润肺美肤等功效。
冰糖:补中益气,和胃润肺,止咳化痰,主治肺燥咳嗽,干咳无痰,咯痰带血。
丝瓜花:富含多种氨基酸,能够清热解毒,润肺止咳,清热润燥,解毒。
龙须菜:具有浓郁的芳香气味,清肺通便,养颜瘦身,降血压,降血脂,调整身体机能,增强免疫力,防癌。
枸杞根:凉血止血,清热退蒸,清泄肺热,清热滋阴,清热解毒,润肺止咳。
臭草:祛风,退热,利尿,活血,解毒,消肿,用于感冒发热,风湿骨痛,小儿惊风,小便不利,泄泻,跌打损伤,热毒疮疡,湿疹。
狗脚迹:解毒消积,祛风利湿,清热解毒,用于感冒,风湿性关节炎,肠炎,痢疾,肺热咳嗽。
茄子根:清热利湿,祛风止咳,收敛止血。
地梢瓜:和血通经,补肺气,清热降火,生津止渴,消炎止痛。
本发明的优点是:本发明提供的一种润肺止咳桃果酱,口感酸甜,果香浓郁,营养丰富,能够和血通经,清热解毒,消炎止痛,和胃润肺,化痰止咳;酱体原料丰富,加入多种食材和中药材,营养丰富,配伍科学,相辅相成,润肺止咳效果明显;打浆时加入糯米粉、柠檬酸和维生素C,省略糯米粉单独加水混合的过程,保持果酱的色泽鲜艳,防止褐变,同时丰富果酱的营养成分;豆腐经热食盐水浸泡,加快食盐水浸润速度,使果酱甜中带咸,口感丰富;多种中药粉碎后经两次浸提,充分获取相互融合的有效成分,中药利用率高,节约成本;各成分按顺序加入桃浆,经匀浆和低温长时杀菌,使有效成分充分融合,发挥润肺止咳的保健功能,去除中药的苦涩感,使果酱口感柔和,组织均匀细腻,酸甜适口,易于吸收;灌装后经强紫外杀菌,延长货架期,食用安全健康。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
一种润肺止咳桃果酱,由以下重量份的原料制成:桃子87、梨11、银耳11、百合7、豆腐7、鸭蛋4、冰糖4、丝瓜花3、龙须菜3、枸杞根3、臭草3、狗脚迹2、茄子根2、地梢瓜2、糯米粉0.6、柠檬酸0.6、维生素C0.2。
一种润肺止咳桃果酱的制备方法,具体的包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.2%的食用碱水中浸泡3分钟,取出,用质量浓度为1.3%的食盐水冲洗干净,可有效杀菌和去除桃毛,去皮去核,加入糯米粉、3/4的柠檬酸和3/4的维生素C,增加风味,防止褐变,打浆,得桃浆;
(2)选择成熟、新鲜、无破损、无虫害的梨,清洗干净,去皮去核,加入剩下1/4的柠檬酸和1/4的维生素C,防止褐变,打浆,得梨浆;
(3)将鸭蛋煮熟、去壳,银耳和百合洗净,将鸭蛋、银耳和百合一起置于-33℃进行冷冻干燥,至水分含量为银耳和百合总重量的2%(w/w),粉碎,过120目筛,得鸭蛋银耳百合粉;
(4)将豆腐置于温度为82℃,质量浓度为1.6%的热食盐水中,浸泡16分钟,取出,切碎,得豆腐末;
(5)将丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根和地梢瓜洗净,粉碎,过120目筛,得中药粉,加入中药粉总重量3倍量的体积分数为32%的酒精溶液,大火煮沸后,小火熬煮至总体积为原来体积的1/2,9000转/分钟,离心15分钟,得提取液和药渣,向药渣中加入药渣重量2倍量的纯净水,大火煮沸,小火熬煮20分钟,10000转/分钟,离心10分钟,得提取液和药渣,合并所有提取液,42℃浓缩至无水分,得中药提取物;
(6)将梨浆和冰糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌15分钟,加入鸭蛋银耳百合粉和豆腐末,不断搅拌熬煮10分钟,至酱体粘稠,固形物含量为42%,加入中药提取物,第一次在压力35MPa,温度32℃的条件下匀浆16分钟,静置15分钟,第二次在压力25MPa,温度26℃的条件下匀浆12分钟,使酱体均匀,得二次匀浆酱体;
(7)将二次匀浆酱体置于82℃,加热灭菌20分钟,得润肺止咳桃果酱;
(8)灌装,贴标签,180W/cm2紫外照射32分钟,得成品。
实施例2
一种润肺止咳桃果酱,由以下重量份的原料制成:桃子88、梨12、银耳12、百合8、豆腐8、鸭蛋5、冰糖5、丝瓜花4、龙须菜4、枸杞根3.5、臭草3.5、狗脚迹2.5、茄子根2.5、地梢瓜2.5、糯米粉0.7、柠檬酸0.7、维生素C0.2。
一种润肺止咳桃果酱的制备方法,具体的包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.3%的食用碱水中浸泡4分钟,取出,用质量浓度为1.35%的食盐水冲洗干净,可有效杀菌和去除桃毛,去皮去核,加入糯米粉、3/4的柠檬酸和3/4的维生素C,增加风味,防止褐变,打浆,得桃浆;
(2)选择成熟、新鲜、无破损、无虫害的梨,清洗干净,去皮去核,加入剩下1/4的柠檬酸和1/4的维生素C,防止褐变,打浆,得梨浆;
(3)将鸭蛋煮熟、去壳,银耳和百合洗净,将鸭蛋、银耳和百合一起置于-32℃进行冷冻干燥,至水分含量为银耳和百合总重量的3%(w/w),粉碎,过130目筛,得鸭蛋银耳百合粉;
(4)将豆腐置于温度为84℃,质量浓度为1.7%的热食盐水中,浸泡17分钟,取出,切碎,得豆腐末;
(5)将丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根和地梢瓜洗净,粉碎,过130目筛,得中药粉,加入中药粉总重量3.5倍量的体积分数为33%的酒精溶液,大火煮沸后,小火熬煮至总体积为原来体积的1/2,9000转/分钟,离心15分钟,得提取液和药渣,向药渣中加入药渣重量2.5倍量的纯净水,大火煮沸,小火熬煮25分钟,10000转/分钟,离心10分钟,得提取液和药渣,合并所有提取液,43℃浓缩至无水分,得中药提取物;
(6)将梨浆和冰糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌18分钟,加入鸭蛋银耳百合粉和豆腐末,不断搅拌熬煮13分钟,至酱体粘稠,固形物含量为43%,加入中药提取物,第一次在压力38MPa,温度33℃的条件下匀浆17分钟,静置18分钟,第二次在压力28MPa,温度27℃的条件下匀浆13分钟,使酱体均匀,得二次匀浆酱体;
(7)将二次匀浆酱体置于83℃,加热灭菌25分钟,得润肺止咳桃果酱;
(8)灌装,贴标签,185W/cm2紫外照射36分钟,得成品。
实施例3
一种润肺止咳桃果酱,由以下重量份的原料制成:桃子89、梨13、银耳13、百合9、豆腐9、鸭蛋6、冰糖6、丝瓜花5、龙须菜5、枸杞根4、臭草4、狗脚迹3、茄子根3、地梢瓜3、糯米粉0.8、柠檬酸0.8、维生素C0.3。
一种润肺止咳桃果酱的制备方法,具体的包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.4%的食用碱水中浸泡5分钟,取出,用质量浓度为1.4%的食盐水冲洗干净,可有效杀菌和去除桃毛,去皮去核,加入糯米粉、3/4的柠檬酸和3/4的维生素C,增加风味,防止褐变,打浆,得桃浆;
(2)选择成熟、新鲜、无破损、无虫害的梨,清洗干净,去皮去核,加入剩下1/4的柠檬酸和1/4的维生素C,防止褐变,打浆,得梨浆;
(3)将鸭蛋煮熟、去壳,银耳和百合洗净,将鸭蛋、银耳和百合一起置于-31℃进行冷冻干燥,至水分含量为银耳和百合总重量的4%(w/w),粉碎,过140目筛,得鸭蛋银耳百合粉;
(4)将豆腐置于温度为86℃,质量浓度为1.8%的热食盐水中,浸泡18分钟,取出,切碎,得豆腐末;
(5)将丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根和地梢瓜洗净,粉碎,过140目筛,得中药粉,加入中药粉总重量4倍量的体积分数为34%的酒精溶液,大火煮沸后,小火熬煮至总体积为原来体积的1/2,9000转/分钟,离心15分钟,得提取液和药渣,向药渣中加入药渣重量3倍量的纯净水,大火煮沸,小火熬煮30分钟,10000转/分钟,离心10分钟,得提取液和药渣,合并所有提取液,44℃浓缩至无水分,得中药提取物;
(6)将梨浆和冰糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌20分钟,加入鸭蛋银耳百合粉和豆腐末,不断搅拌熬煮15分钟,至酱体粘稠,固形物含量为44%,加入中药提取物,第一次在压力40MPa,温度34℃的条件下匀浆18分钟,静置20分钟,第二次在压力30MPa,温度28℃的条件下匀浆14分钟,使酱体均匀,得二次匀浆酱体;
(7)将二次匀浆酱体置于84℃,加热灭菌30分钟,得润肺止咳桃果酱;
(8)灌装,贴标签,190W/cm2紫外照射38分钟,得成品。
对比例
一种润肺止咳桃果酱,由以下重量份的原料制成:桃子80、蔗糖7。
一种润肺止咳桃果酱的制备方法,具体的包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.2%的食用碱水中浸泡5分钟,取出,用质量浓度为1.4%的食盐水冲洗干净,可有效杀菌和去除桃毛,去皮去核,打浆,得桃浆;
(2)将蔗糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌15分钟,至酱体粘稠,固形物含量为35%,得润肺止咳桃果酱;
(3)灌装,贴标签,120W/cm2紫外照射30分钟,得成品。
实施例和对比例桃果酱的感官评定:
随机选择18~65岁的受试者80位,随机分为4组,每组20人,对实施例和对比例的桃果酱进行感官评定,每项满分为10分,最后得分为平均分,实施例和对比例桃果酱的感官评定见表1。
表1:实施例和对比例桃果酱的感官评定
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 9 | 9 | 9 | 8 |
组织 | 8 | 9 | 9 | 6 |
香味 | 9 | 9 | 9 | 6 |
口感 | 9 | 9 | 8 | 6 |
涂抹性 | 9 | 9 | 9 | 7 |
从表1的结果可以看出,实施例的润肺止咳桃果酱,色泽均匀、鲜艳,组织细腻,酱体均匀、不分层,无颗粒感,香味浓郁,酸甜适口,甜中带咸,易于涂抹,得到广大消费者的喜爱。
实施例和对比例桃果酱润肺止咳的效果:
有效:咳嗽、痰多、喉咙疼痛、声音嘶哑等症状减轻或消失;
无效:咳嗽、痰多、喉咙疼痛、声音嘶哑等症状不变或加重。
随机选择咳嗽症状相当的患者250名,随机分为5组,每组50名,所有患者受试前3天停用止咳药物,受试期间不刻意食用止咳的药物或食物,实施例和对比例组每人每天食用该组桃果酱40克,对照组食用等量的生理盐水,受试时间为7天,受试前后经医生诊断,判断咳嗽症状。实施例和对比例桃果酱润肺止咳的效果见表2。
表2:实施例和对比例桃果酱润肺止咳的效果
项目 | 有效率/(%) | 无效率/(%) |
实施例1 | 69 | 31 |
实施例2 | 74 | 26 |
实施例3 | 78 | 22 |
对比例 | 32 | 68 |
对照组 | 2 | 98 |
从表2的结果可以看出,实施例的润肺止咳桃果酱经咳嗽患者食用后,其有效率明显较对比例和对照组高,说明本发明提供的润肺止咳桃果酱具有较好的润肺止咳效果。
Claims (4)
1.一种润肺止咳桃果酱,其特征在于,由以下重量份的原料制成:桃子87~89、梨11~13、银耳11~13、百合7~9、豆腐7~9、鸭蛋4~6、冰糖4~6、丝瓜花3~5、龙须菜3~5、枸杞根3~4、臭草3~4、狗脚迹2~3、茄子根2~3、地梢瓜2~3、糯米粉0.6~0.8、柠檬酸0.6~0.8、维生素C0.2~0.3。
2.根据权利要求1所述润肺止咳桃果酱,其特征在于,所述的豆腐为南豆腐。
3.根据权利要求1所述润肺止咳桃果酱,其特征在于,所述的冰糖为冰糖粉,将冰糖粉碎后,过100~120目筛。
4.根据权利要求1所述润肺止咳桃果酱的制备方法,其特征在于,具体包括以下步骤:
(1)选择成熟、新鲜、无破损、无虫害的桃子,置于质量浓度为2.2~2.4%的食用碱水中浸泡3~5分钟,取出,用质量浓度为1.3~1.4%的食盐水冲洗干净,去皮去核,加入糯米粉、3/4的柠檬酸和3/4的维生素C,打浆,得桃浆;
(2)选择成熟、新鲜、无破损、无虫害的梨,清洗干净,去皮去核,加入剩下1/4的柠檬酸和1/4的维生素C,打浆,得梨浆;
(3)将鸭蛋煮熟、去壳,银耳和百合洗净,将鸭蛋、银耳和百合一起置于-33~-31℃进行冷冻干燥,至水分含量为银耳和百合总重量的2~4%(w/w),粉碎,过120~140目筛,得鸭蛋银耳百合粉;
(4)将豆腐置于温度为82~86℃,质量浓度为1.6~1.8%的热食盐水中,浸泡16~18分钟,取出,切碎,得豆腐末;
(5)将丝瓜花、龙须菜、枸杞根、臭草、狗脚迹、茄子根和地梢瓜洗净,粉碎,过120~140目筛,得中药粉,加入中药粉总重量3~4倍量的体积分数为32~34%的酒精溶液,大火煮沸后,小火熬煮至总体积为原来体积的1/2,9000转/分钟,离心15分钟,得提取液和药渣,向药渣中加入药渣重量2~3倍量的纯净水,大火煮沸,小火熬煮20~30分钟,10000转/分钟,离心10分钟,得提取液和药渣,合并所有提取液,42~44℃浓缩至无水分,得中药提取物;
(6)将梨浆和冰糖加入桃浆中,混合均匀,大火煮沸,转小火熬煮,不断搅拌15~20分钟,加入鸭蛋银耳百合粉和豆腐末,不断搅拌熬煮10~15分钟,至酱体粘稠,固形物含量为42~44%,加入中药提取物,第一次在压力35~40MPa,温度32~34℃的条件下匀浆16~18分钟,静置15~20分钟,第二次在压力25~30MPa,温度26~28℃的条件下匀浆12~14分钟,得二次匀浆酱体;
(7)将二次匀浆酱体置于82~84℃,加热灭菌20~30分钟,得润肺止咳桃果酱;
(8)灌装,贴标签,180~190W/cm2紫外照射32~38分钟,得成品。
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CN106262321A (zh) * | 2016-08-23 | 2017-01-04 | 彭常安 | 一种沙果果酱的加工方法 |
CN107616236A (zh) * | 2017-08-22 | 2018-01-23 | 安徽本草堂生物科技有限公司 | 一种焙烤型豆腐夹心果酱的加工方法 |
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