CN105918986A - Hibiscus-rosa-sinensis lung-clearing ginger-flavored jam and preparing method thereof - Google Patents
Hibiscus-rosa-sinensis lung-clearing ginger-flavored jam and preparing method thereof Download PDFInfo
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- 238000000034 method Methods 0.000 title claims description 3
- 244000284380 Hibiscus rosa sinensis Species 0.000 title abstract 7
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 title abstract 7
- 235000016785 Rosa della China Nutrition 0.000 title abstract 7
- 235000002741 hibiscus rosa-sinensis Nutrition 0.000 title abstract 7
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 19
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- 229940030275 epigallocatechin gallate Drugs 0.000 claims abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 210000004072 lung Anatomy 0.000 claims abstract description 10
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 9
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- 229940029339 inulin Drugs 0.000 claims description 18
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 4
- 230000003064 anti-oxidating effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 4
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- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 2
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- 240000006365 Vitis vinifera Species 0.000 abstract 1
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- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
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- 238000001816 cooling Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 210000004317 gizzard Anatomy 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 6
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- 230000003026 anti-oxygenic effect Effects 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
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- 239000000047 product Substances 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a hibiscus-rosa-sinensis lung-clearing ginger-flavored jam. The hibiscus-rosa-sinensis lung-clearing ginger-flavored jam is prepared from, by weight, 30-40 parts of strawberries, 15-18 parts of white granulated sugar, 9-10 parts of synanthrin, 0.15-0.16 part of arginine, 100-120 parts of absolute ethyl alcohol, 0.3-0.4 part of pectin, 9-12 parts of tender ginger, 4-6 parts of raisins, 13-15 parts of coconut milk, 8-9 parts of gizzards, 2-3 parts of Chinese strawberry leaves, 1.8-2 parts of flowers of kudzuvine, 2.4-2.6 parts of hibiscus rosa-sinensis, 20-30 parts of an acetic acid solution of 0.5 mol/l to 1 mol/l, 17-20 parts of a polyaspartic acid aqueous solution of 1.7 mg/ml to 2 mg/ml, 0.01-0.02 part of epigallocatechin gallate and 0.4-0.6 part of chitosan. According to the hibiscus-rosa-sinensis lung-clearing ginger-flavored jam, sweet perfumes are diffused all around, and the hibiscus-rosa-sinensis lung-clearing ginger-flavored jam is fresh, sweet and delicious; as the edible medicinal materials including the Chinese hawthorn leaves, the flowers of kudzuvine, the hibiscus rosa-sinensis and the like are added, the jam has the health-caring effects of stimulating the appetite, helping digestion, relieving asthma, reducing phlegm, protecting the liver, tonifying the kidney, dispelling the effects of alcohol, refreshing the spleen, clearing the lung and cooling blood.
Description
Technical field
The present invention relates to fruit jam technical field, particularly relate to a kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam and preparation method thereof.
Background technology
Mostly China is high with conventionally produced fruit jam at present and contains sugar prod, and sugar content is 60%-65%, and mouthfeel is sweet greasy,
Both having added material and thrown people, cost improves, and the most easily makes human body get fat after taking the photograph people, increases the probability suffering from cardiovascular diseases, therefore
People are on a declining curve to the consumption of this product.The advantage of the low-sugar jam of sugar content 25%-50% is to highlight former fruit wind
Taste and relaxed and comfortable mouthfeel, expand sphere of consumption, has good development trend.One of difficult point of low-sugar jam is oxidizable generation
Brown stain, directly affects the outward appearance of fruit jam product, reduces properties of product.The non-oxidizability the most how improving fruit jam is existing rank
The object of study of section.
Inulin is a kind of natural fruit polysaccharide, D-fructofuranose molecule connect generation, each inulin with β-(2,1) glycosidic bond
Molecule end connects a glucose residue with α-(1,2) glycosidic bond.Inulin have regulation blood pressure and blood lipoid, low in calories, improve intestinal
The physiological functions such as road environment and promotion mineral absorption, are therefore commonly applied in the middle of functional health care food.China has rich
Rich inulin resource, but the research to inulin is also compared weak with application foundation.
Arginine is a kind of aminoacid more typically, and they are rich content in a lot of food, herein with inulin and arginine
Carry out Maillard reaction, study structure and the change of character of inulin before and after reacting, to the research for polysaccharide Maillard reaction
Reference is provided.
EGCG is a kind of ester catechin, is a kind of catechin monomers that in tea polyphenols, activity is the strongest.In recent years research table
Bright, EGCG has the multiple physiology merit such as antioxidation, anticancer, prevention cardiovascular disease, reduction blood pressure and blood lipoid, raising immunity of organisms
Energy.But EGCG character is the most unstable, the impact of the extraneous factors such as easy light, oxygen, temperature, pH and change.Secondly EGCG
, poor permeability short in the intestines and stomach holdup time, easily affected by gastroenteric environment (such as pH, enzyme etc.) and become unstable, so that
Bioavailability oral for EGCG is substantially reduced.Therefore, EGCG has bigger in the actual application of the aspect such as food, medicines and health protection
Limitation.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam, is prepared by the raw materials in:
Fructus Fragariae Ananssae 30-40, white sugar 15-18, inulin 9-10, arginine 0.15-0.16, dehydrated alcohol 100-120, pectin 0.3-
0.4, new ginger 9-12, dried Fructus Vitis viniferae 4-6, Sucus Cocois 13-15, stomach of chicken 8-9, Folium Crataegi 2-3, Flos puerariae lobatae 1.8-2, Flos Hibisci Rosae-Sinensis 2.4-2.6,
The poly-aspartate aqueous solution 17-20 of acetum 20-30,1.7-2mg/ml of 0.5-1mol/l, epigallo catechin do not have
Infanticide acid esters 0.01-0.02, chitosan 0.4-0.6.
The preparation method of described a kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam, comprises the following steps:
(1) by after Folium Crataegi, Flos puerariae lobatae, the Flos Hibisci Rosae-Sinensis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine
Powder；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(3) Fructus Fragariae Ananssae cleaned up is poured in pot, add the water of Fructus Fragariae Ananssae quality 10-12%, be heated to 70-80 DEG C, make Fructus Fragariae Ananssae base
This softening, then with disintegrating machine will soften after Fructus Fragariae Ananssae break into puree, then cross 20-30 mesh sieve, remove impurity；
(4) take stomach of chicken, dried Fructus Vitis viniferae mixing is minced, then is collectively disposed on steamer and fumigates 16-20 minute with Sucus Cocois, obtains thing in pot
Material, dries pulverizing stand-by；
(5) take new ginger to mince, toward the broken inner water adding Rhizoma Zingiberis Recens broken total amount half of Rhizoma Zingiberis Recens, stir, cross colloid mill levigate；
(6) taking water heating for dissolving in jacketed pan of the water of its weight 20-30 times of white sugar, dissolving limit, limit is stirred to the most molten
Solve, then sugar liquid is heated to sugar-containing concentration 60%-65%, obtain syrup stand-by；
(7) Fructus Fragariae Ananssae filtered being heated to boiling, be subsequently adding the syrup boiled, mixing boils 40-50 minute, is boiling process
In need to not stop stirring, be eventually adding pectin, and boil；
(8) taking inulin and arginine mixing, join in the distilled water of compound weight 2-3 times, at 90-100 DEG C, insulation is anti-
Answering 1-2 hour, add above-mentioned dehydrated alcohol, room temperature stands 10-15 hour, ethanol, centrifugation is distilled off, is sent by lower floor's thing
Enter in the thermostatic drying chamber of 40-50 DEG C, be dried 8-10 minute；
(9) by above-mentioned chitosan, epigallocatechin gallate (EGCG) mixing, the acetic acid joining above-mentioned 0.5-1mol/l is molten
In liquid, stir, obtain chitosan solution；The poly-aspartate aqueous solution of above-mentioned 1.7-2mg/ml is sent in reactor,
Regulation rotating speed is 800-100 rev/min, drips above-mentioned chitosan solution, drips complete follow-up continuous stirring 50-60 minute, obtains dispersion
Solution；Adding step (8) gained dried object in this dispersion liquid again, be re-fed into colloid mill, the rotating speed of regulation colloid mill is 1000-
3000rpm grinds 3-5min, discharging, obtains antioxidation dispersion liquid；
(10) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
The invention have the advantage that in the present invention, the antioxygenic property of inulin itself is more weak, but during its Maillard reaction
Some acids, bran aldehyde material and fluorescence class material can be generated, and along with these materials of carrying out of reaction constantly accumulate,
So the non-oxidizability of inulin derivant is also constantly strengthening.The antioxygenic property of inulin and arginic U.S. rad derivant and
Biocidal property is superior to inulin, and along with the increase of Maillard reaction time, antioxygenic property is become better and better, due to the inulin added
Participate in Maillard reaction, additionally it is possible to be effectively improved the local flavor of fruit jam；
The present invention utilizes ionomer effect load table nutgall catechin gallic acid ester between chitosan and poly-aspartate,
The antioxidant activity of epigallocatechin gallate (EGCG) had good protective effect.This dispersion soln can high temperature,
Play the effect preferably protecting epigallocatechin gallate (EGCG) under the environment such as alkalescence, thus indirectly improve fruit jam
Protect its non-oxidizability
Sweet perfumes are diffused all around for the present invention, fresh and sweet good to eat, has been also added with the food medical materials such as Folium Crataegi, Flos puerariae lobatae, Flos Hibisci Rosae-Sinensis, and richness has been given the present invention and opened
Diabetes involving middle-JIAO food, relieving asthma reduce phlegm, the health-care effect of liver protecting and kidney invigorating, relieving acute alcoholism and recuperating the spleen, Qingfei Liangxue.
Detailed description of the invention
A kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam, is prepared by the raw materials in:
Fructus Fragariae Ananssae 30, white sugar 15, inulin 9, arginine 0.15, dehydrated alcohol 100, pectin 0.3, new ginger 9, dried Fructus Vitis viniferae 4, Sucus Cocois
13, stomach of chicken 8, Folium Crataegi 2, Flos puerariae lobatae 1.8, Flos Hibisci Rosae-Sinensis 2.4, the acetum 20 of 0.5mol/l, the poly-aspartate of 1.7mg/ml
Aqueous solution 17, epigallocatechin gallate (EGCG) 0.01, chitosan 0.4.
The preparation method of described a kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam, comprises the following steps:
(1) by after Folium Crataegi, Flos puerariae lobatae, the Flos Hibisci Rosae-Sinensis flooding by 6 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine
Powder；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(3) Fructus Fragariae Ananssae cleaned up is poured in pot, add the water of Fructus Fragariae Ananssae quality 10%, be heated to 70 DEG C, make Fructus Fragariae Ananssae the softest
Change, then with disintegrating machine will soften after Fructus Fragariae Ananssae break into puree, then cross 20 mesh sieves, remove impurity；
(4) take stomach of chicken, dried Fructus Vitis viniferae mixing is minced, then is collectively disposed on steamer and fumigates 16 minutes with Sucus Cocois, obtains material in pot,
Drying pulverizing is stand-by；
(5) take new ginger to mince, toward the broken inner water adding Rhizoma Zingiberis Recens broken total amount half of Rhizoma Zingiberis Recens, stir, cross colloid mill levigate；
(6) taking water heating for dissolving in jacketed pan of the white sugar water of its weight 20 times, dissolving limit, limit is stirred to being completely dissolved, then
Sugar liquid is heated to sugar-containing concentration 60%%, obtains syrup stand-by；
(7) Fructus Fragariae Ananssae filtered being heated to boiling, be subsequently adding the syrup boiled, mixing boils 40 minutes, during boiling
Stirring need to not be stopped, be eventually adding pectin, and boil；
(8) taking inulin and arginine mixing, join in the distilled water of compound weight 2 times, at 90 DEG C, insulation reaction 1 is little
Time, adding above-mentioned dehydrated alcohol, room temperature stands 10 hours, ethanol, centrifugation is distilled off, lower floor's thing is sent into the perseverance of 40 DEG C
In temperature drying baker, it is dried 8 minutes；
(9) by above-mentioned chitosan, epigallocatechin gallate (EGCG) mixing, the acetum of above-mentioned 0.5mol/l is joined
In, stir, obtain chitosan solution；The poly-aspartate aqueous solution of above-mentioned 1.7mg/ml is sent in reactor, regulation
Rotating speed is 800 revs/min, drips above-mentioned chitosan solution, drips complete follow-up continuous stirring 50 minutes, obtains dispersion soln；Again toward being somebody's turn to do
Adding step (8) gained dried object in dispersion liquid, be re-fed into colloid mill, the rotating speed of regulation colloid mill is that 1000rpm grinds 3min,
Discharging, obtains antioxidation dispersion liquid；
(10) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
Claims (2)
1. a Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam, it is characterised in that be prepared by the raw materials in:
Fructus Fragariae Ananssae 30-40, white sugar 15-18, inulin 9-10, arginine 0.15-0.16, dehydrated alcohol 100-120, pectin 0.3-
0.4, new ginger 9-12, dried Fructus Vitis viniferae 4-6, Sucus Cocois 13-15, stomach of chicken 8-9, Folium Crataegi 2-3, Flos puerariae lobatae 1.8-2, Flos Hibisci Rosae-Sinensis 2.4-2.6,
The poly-aspartate aqueous solution 17-20 of acetum 20-30,1.7-2mg/ml of 0.5-1mol/l, epigallo catechin do not have
Infanticide acid esters 0.01-0.02, chitosan 0.4-0.6.
The preparation method of a kind of Flos Hibisci Rosae-Sinensis lung heat clearing Rhizoma Zingiberis Recens taste fruit jam the most as claimed in claim 1, it is characterised in that include following step
Rapid:
(1) by after Folium Crataegi, Flos puerariae lobatae, the Flos Hibisci Rosae-Sinensis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine
Powder；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(3) Fructus Fragariae Ananssae cleaned up is poured in pot, add the water of Fructus Fragariae Ananssae quality 10-12%, be heated to 70-80 DEG C, make Fructus Fragariae Ananssae base
This softening, then with disintegrating machine will soften after Fructus Fragariae Ananssae break into puree, then cross 20-30 mesh sieve, remove impurity；
(4) take stomach of chicken, dried Fructus Vitis viniferae mixing is minced, then is collectively disposed on steamer and fumigates 16-20 minute with Sucus Cocois, obtains thing in pot
Material, dries pulverizing stand-by；
(5) take new ginger to mince, toward the broken inner water adding Rhizoma Zingiberis Recens broken total amount half of Rhizoma Zingiberis Recens, stir, cross colloid mill levigate；
(6) taking water heating for dissolving in jacketed pan of the water of its weight 20-30 times of white sugar, dissolving limit, limit is stirred to the most molten
Solve, then sugar liquid is heated to sugar-containing concentration 60%-65%, obtain syrup stand-by；
(7) Fructus Fragariae Ananssae filtered being heated to boiling, be subsequently adding the syrup boiled, mixing boils 40-50 minute, is boiling process
In need to not stop stirring, be eventually adding pectin, and boil；
(8) taking inulin and arginine mixing, join in the distilled water of compound weight 2-3 times, at 90-100 DEG C, insulation is anti-
Answering 1-2 hour, add above-mentioned dehydrated alcohol, room temperature stands 10-15 hour, ethanol, centrifugation is distilled off, is sent by lower floor's thing
Enter in the thermostatic drying chamber of 40-50 DEG C, be dried 8-10 minute；
(9) by above-mentioned chitosan, epigallocatechin gallate (EGCG) mixing, the acetic acid joining above-mentioned 0.5-1mol/l is molten
In liquid, stir, obtain chitosan solution；The poly-aspartate aqueous solution of above-mentioned 1.7-2mg/ml is sent in reactor,
Regulation rotating speed is 800-100 rev/min, drips above-mentioned chitosan solution, drips complete follow-up continuous stirring 50-60 minute, obtains dispersion
Solution；Adding step (8) gained dried object in this dispersion liquid again, be re-fed into colloid mill, the rotating speed of regulation colloid mill is 1000-
3000rpm grinds 3-5min, discharging, obtains antioxidation dispersion liquid；
(10) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
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| CN201610336734.6A CN105918986A (en) | 2016-05-20 | 2016-05-20 | Hibiscus-rosa-sinensis lung-clearing ginger-flavored jam and preparing method thereof |
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| CN201610336734.6A CN105918986A (en) | 2016-05-20 | 2016-05-20 | Hibiscus-rosa-sinensis lung-clearing ginger-flavored jam and preparing method thereof |
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| CN101278752A (en) * | 2008-01-29 | 2008-10-08 | 梁季鸿 | Prescription of instant Carnitine natural fruit vegetable drink dry powder series and technique for producing the same |
| CN104824498A (en) * | 2015-04-27 | 2015-08-12 | 安徽蜂献蜂业有限公司 | Litchi longan jam honey and preparation method therefor |
| CN105285837A (en) * | 2015-09-21 | 2016-02-03 | 黑龙江省科学院微生物研究所 | Black fungus and strawberry jam and preparation method thereof |
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2016
- 2016-05-20 CN CN201610336734.6A patent/CN105918986A/en not_active Withdrawn
Patent Citations (3)
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|---|---|---|---|---|
| CN101278752A (en) * | 2008-01-29 | 2008-10-08 | 梁季鸿 | Prescription of instant Carnitine natural fruit vegetable drink dry powder series and technique for producing the same |
| CN104824498A (en) * | 2015-04-27 | 2015-08-12 | 安徽蜂献蜂业有限公司 | Litchi longan jam honey and preparation method therefor |
| CN105285837A (en) * | 2015-09-21 | 2016-02-03 | 黑龙江省科学院微生物研究所 | Black fungus and strawberry jam and preparation method thereof |
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| Title |
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| 侯绍云等: "EGCG-CS-PAA纳米粒制备及其稳定性实验研究", 《食品工业科技》 * |
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