CN105995797A - Jam with fruit peel and effects of calming nerves and dispersing accumulation and method for preparing jam - Google Patents
Jam with fruit peel and effects of calming nerves and dispersing accumulation and method for preparing jam Download PDFInfo
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- CN105995797A CN105995797A CN201610336729.5A CN201610336729A CN105995797A CN 105995797 A CN105995797 A CN 105995797A CN 201610336729 A CN201610336729 A CN 201610336729A CN 105995797 A CN105995797 A CN 105995797A
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- fragariae ananssae
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 210000005036 nerve Anatomy 0.000 title claims abstract description 13
- 230000001914 calming effect Effects 0.000 title claims abstract description 8
- 230000000694 effects Effects 0.000 title abstract description 7
- 238000009825 accumulation Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title description 2
- 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 23
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229940030275 epigallocatechin gallate Drugs 0.000 claims abstract description 23
- 229920001202 Inulin Polymers 0.000 claims abstract description 19
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 19
- 229940029339 inulin Drugs 0.000 claims abstract description 19
- 239000000243 solution Substances 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000004475 Arginine Substances 0.000 claims abstract description 9
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 9
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 9
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 108010064470 polyaspartate Proteins 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 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 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000006185 dispersion Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 241000221377 Auricularia Species 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013324 preserved food Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 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
- 230000008859 change Effects 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229960004756 ethanol Drugs 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000008375 Decussocarpus nagi Nutrition 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 244000132436 Myrica rubra Species 0.000 abstract 1
- 235000014631 Myrica rubra Nutrition 0.000 abstract 1
- 229920000805 Polyaspartic acid Polymers 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 6
- 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
- 235000005487 catechin Nutrition 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 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
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241001597008 Nomeidae Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 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
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- -1 catechin gallic acid ester Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229920000554 ionomer Polymers 0.000 description 1
- 239000012567 medical material Substances 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses jam with fruit peel and effects of calming nerves and dispersing accumulation. The jam comprises, by weight, 30-40 parts of strawberries, 15-18 parts of white granulated sugar, 9-10 parts of inulin, 0.15-0.16 part of arginine, 100-120 parts of absolute ethyl alcohol, 0.3-0.4 part of pectin, 2-3 parts of milk tea powder, 7-8 parts of agaric, 4-5 parts of myrica rubra, 15-16 parts of canned syrup, 4-5 parts of the banana peel, 2.3-2.8 parts of folium eriobotryae, 2.5-3 parts of folium mangiferae, 1.9-2.7 parts of radix notoginseng flowers, 20-30 parts of 0.5-1 mol/l acetic acid solution, 17-20 parts of 1.7-2 mg/ml polyaspartic acid aqueous solution, 0.01-0.02 part of epigallocatechin gallate and 0.4-0.6 part of chitosan. The jam has the advantages that the jam has overflowing aroma, food and medicinal materials such as the folium eriobotryae, the folium mangiferae and the radix notoginseng flowers are further added into the jam, and accordingly healthcare effects of clearing lungs, suppressing cough, harmonizing stomachs, calming the nerves, dispersing accumulation, calming livers, clearing heat, removing toxicity, refreshing eaters and tonifying qi can be realized by the jam.
Description
Technical field
The present invention relates to fruit jam technical field, particularly relate to one and calm the nerves removing food stagnancy peel 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 one is calmed the nerves removing food stagnancy peel fruit jam and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
One is calmed the nerves removing food stagnancy peel 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, milk tea powder 2-3, Auricularia 7-8, Fructus Myricae rubrae 4-5, canned food sucrose solution 15-16, Pericarpium Musae 4-5, Folium Eriobotryae 2.3-2.8, Folium mangiferae
2.5-3, the poly-aspartate aqueous solution 17-of acetum 20-30,1.7-2mg/ml of flower of Radix Notoginseng 1.9-2.7,0.5-1mol/l
20, epigallocatechin gallate (EGCG) 0.01-0.02, chitosan 0.4-0.6.
The preparation method of described a kind of removing food stagnancy peel fruit jam of calming the nerves, comprises the following steps:
(1) by after Folium Eriobotryae, Folium mangiferae, the flower of Radix Notoginseng flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；The grass that will clean up
The certain kind of berries is poured in pot, adds the water of Fructus Fragariae Ananssae quality 10-12%, is heated to 70-80 DEG C, makes Fructus Fragariae Ananssae substantially soften, then with disintegrating machine by soft
Fructus Fragariae Ananssae after change breaks into puree, then crosses 20-30 mesh sieve, removes impurity；
(3) Auricularia, Pericarpium Musae mixing are minced, then pour canned food sucrose solution mixing decoction 10-15 minute into, then leach material in pot, put
Stir into pasty state in blender, collect stand-by；
(4) 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；
(5) Fructus Myricae rubrae dries pulverizing, mixes with milk tea powder, obtains toppings；The Fructus Fragariae Ananssae filtered is heated to boiling, is subsequently adding and boils
Syrup and toppings, mixing boils 40-50 minute, needs not stop stirring, be eventually adding pectin, and boil during boiling
Boiling；
(6) 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；
(7) 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 (6) 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；
(8) 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 Eriobotryae, Folium mangiferae, flower of Radix Notoginseng, and richness has given the present invention
Clearing away lung-heat to relieve cough, stomach function regulating are calmed the nerves, removing food stagnancy suppressing the hyperactive liver, heat-clearing and toxic substances removing, the health-care effect of QI invigorating of refreshing oneself.
Detailed description of the invention
One is calmed the nerves removing food stagnancy peel 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, milk tea powder 2, Auricularia 7, Fructus Myricae rubrae 4,
Canned food sucrose solution 15, Pericarpium Musae 4, Folium Eriobotryae 2.3, Folium mangiferae 2.5, flower of Radix Notoginseng 1.9, the acetum 20 of 0.5mol/l, 1.7mg/
The poly-aspartate aqueous solution 17 of ml, epigallocatechin gallate (EGCG) 0.01, chitosan 0.4.
The preparation method of described a kind of removing food stagnancy peel fruit jam of calming the nerves, comprises the following steps:
(1) by after Folium Eriobotryae, Folium mangiferae, the flower of Radix Notoginseng flooding by 6 times amount, filter obtains Chinese medicine juice；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；The grass that will clean up
The certain kind of berries is poured in pot, adds the water of Fructus Fragariae Ananssae quality 10%, is heated to 70 DEG C, makes Fructus Fragariae Ananssae substantially soften, then with disintegrating machine will soften after
Fructus Fragariae Ananssae breaks into puree, then crosses 20 mesh sieves, removes impurity；
(3) Auricularia, Pericarpium Musae mixing are minced, then pour canned food sucrose solution mixing decoction 10 minutes into, then leach material in pot, are placed in and stir
The machine of mixing stirs into pasty state, collects stand-by；
(4) 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；
(5) Fructus Myricae rubrae dries pulverizing, mixes with milk tea powder, obtains toppings；The Fructus Fragariae Ananssae filtered is heated to boiling, is subsequently adding and boils
Syrup and toppings, mixing boils 40 minutes, needs not stop stirring, be eventually adding pectin, and boil during boiling；
(6) 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；
(7) 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 (6) 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；
(8) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
Claims (2)
1. a removing food stagnancy peel fruit jam of calming the nerves, 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, milk tea powder 2-3, Auricularia 7-8, Fructus Myricae rubrae 4-5, canned food sucrose solution 15-16, Pericarpium Musae 4-5, Folium Eriobotryae 2.3-2.8, Folium mangiferae
2.5-3, the poly-aspartate aqueous solution 17-of acetum 20-30,1.7-2mg/ml of flower of Radix Notoginseng 1.9-2.7,0.5-1mol/l
20, epigallocatechin gallate (EGCG) 0.01-0.02, chitosan 0.4-0.6.
The preparation method of a kind of removing food stagnancy peel fruit jam of calming the nerves, it is characterised in that comprise the following steps:
(1) by after Folium Eriobotryae, Folium mangiferae, the flower of Radix Notoginseng flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) selecting and physically well develop, Maturity is high, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；The grass that will clean up
The certain kind of berries is poured in pot, adds the water of Fructus Fragariae Ananssae quality 10-12%, is heated to 70-80 DEG C, makes Fructus Fragariae Ananssae substantially soften, then with disintegrating machine by soft
Fructus Fragariae Ananssae after change breaks into puree, then crosses 20-30 mesh sieve, removes impurity；
(3) Auricularia, Pericarpium Musae mixing are minced, then pour canned food sucrose solution mixing decoction 10-15 minute into, then leach material in pot, put
Stir into pasty state in blender, collect stand-by；
(4) 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；
(5) Fructus Myricae rubrae dries pulverizing, mixes with milk tea powder, obtains toppings；The Fructus Fragariae Ananssae filtered is heated to boiling, is subsequently adding and boils
Syrup and toppings, mixing boils 40-50 minute, needs not stop stirring, be eventually adding pectin, and boil during boiling
Boiling；
(6) 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；
(7) 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 (6) 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；
(8) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610336729.5A CN105995797A (en) | 2016-05-20 | 2016-05-20 | Jam with fruit peel and effects of calming nerves and dispersing accumulation and method for preparing jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610336729.5A CN105995797A (en) | 2016-05-20 | 2016-05-20 | Jam with fruit peel and effects of calming nerves and dispersing accumulation and method for preparing jam |
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| CN105995797A true CN105995797A (en) | 2016-10-12 |
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|---|---|---|---|
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| 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 |
-
2016
- 2016-05-20 CN CN201610336729.5A patent/CN105995797A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 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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Application publication date: 20161012 |