CN105995800A - Lotus fragrance beauty qi-tonifying jam and preparation method thereof - Google Patents
Lotus fragrance beauty qi-tonifying jam and preparation method thereof Download PDFInfo
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- CN105995800A CN105995800A CN201610336737.XA CN201610336737A CN105995800A CN 105995800 A CN105995800 A CN 105995800A CN 201610336737 A CN201610336737 A CN 201610336737A CN 105995800 A CN105995800 A CN 105995800A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 14
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000003796 beauty Effects 0.000 title abstract 5
- 239000003205 fragrance Substances 0.000 title abstract 4
- 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
- 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 19
- 229920001202 Inulin Polymers 0.000 claims abstract description 19
- 229940030275 epigallocatechin gallate Drugs 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
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- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000002304 perfume Substances 0.000 claims abstract description 11
- 239000004475 Arginine Substances 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 108010064470 polyaspartate Proteins 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 241000276457 Gadidae Species 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 239000011425 bamboo Substances 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
- 239000003814 drug Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
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- 235000013599 spices Nutrition 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 7
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- 235000016094 Magnolia denudata Nutrition 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000005487 catechin Nutrition 0.000 claims description 5
- 229950001002 cianidanol Drugs 0.000 claims description 5
- 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 claims description 4
- 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
- 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
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 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
- 238000000034 method 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
- 238000009938 salting Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005304 joining Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 2
- 244000046146 Pueraria lobata Species 0.000 abstract 2
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 206010019133 Hangover Diseases 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 229920000805 Polyaspartic acid Polymers 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 6
- 230000003026 anti-oxygenic effect Effects 0.000 description 3
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- 239000000047 product Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241001597008 Nomeidae Species 0.000 description 2
- 230000008901 benefit Effects 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
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 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
- 244000269722 Thea sinensis Species 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 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
- 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
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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
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses lotus fragrance beauty qi-tonifying jam which is prepared from, by weight parts, 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 anhydrous ethanol, 0.3-0.4 part of pectin, 4-5 parts of dried shiitake mushrooms, 3-4 parts of lotus leaf, 7-8 parts of grape skin, 7-8 parts of codfish, 3-4 parts of bamboo leaf green liquor, 1.2-2 parts of ginseng leaves, 2.3-3 parts of mangnolia, 2.2-3 parts of pueraria lobata, 20-30 parts of acetum with a concentration of 0.5-1 mol/l, 17-20 parts of polyaspartic acid aqueous solution with a concentration of 1.7-2 mg/ml, 0.01-0.02 part of epigallocatechin gallate and 0.4-0.6 part of chitosan. The lotus fragrance beauty qi-tonifying jam has sweet perfumes diffused all around; and foods and medicines such as pueraria lobata, the ginseng leaves and mangnolia are further added, so that the lotus fragrance beauty qi-tonifying jam has health care effects of maintaining beauty, protecting the skin, reducing fat, losing weight, relieving heat, engendering liquid, alleviating a hangover, dispelling the effects of alcohol, tonifying qi, benefitting the lung and reducing summer-heat effect and engendering liquid.
Description
Technical field
The present invention relates to fruit jam technical field, particularly relate to a kind of lotus perfume (or spice) skin care QI invigorating 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 lotus perfume (or spice) skin care QI invigorating fruit jam and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of lotus perfume (or spice) skin care QI invigorating 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, dry fragrant bacterium 4-5, Folium Nelumbinis 3-4, Pericarpium Vitis viniferae 7-8, codfish 7-8, Green Bamboo Leaf Liquor 3-4, Folium Ginseng 1.2-2, Magnolia denudata Desr. 2.3-
3, the poly-aspartate aqueous solution 17-20 of acetum 20-30,1.7-2mg/ml of Radix Puerariae 2.2-3,0.5-1mol/l, table do not have
Infanticide catechin and gallate 0.01-0.02, chitosan 0.4-0.6.
The preparation method of described a kind of lotus perfume (or spice) skin care QI invigorating fruit jam, comprises the following steps:
(1) by after Radix Puerariae, Folium Ginseng, the Magnolia denudata Desr. flooding by 6-9 times amount, filter obtains Chinese medicine juice；Select and physically well develop, ripe
Degree height, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(2) 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；
(3) take Pericarpium Vitis viniferae, dry fragrant bacterium mixing is placed in blender and stirs into pasty state, is wrapped up by gained pastel Folium Nelumbinis, more jointly
It is placed in water proof on steamer to fumigate 20-25 minute, obtains material in Folium Nelumbinis, dry in the air cool stand-by；
(4) shredding cleaned by codfish, after uniformly spraying upper Green Bamboo Leaf Liquor, and multi-salting 30-40 minute, further take out and drain, finally
Dry pulverizing, stand-by；
(5) 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；
(6) 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；
(7) 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；
(8) 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 (7) 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；
(9) 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 Radix Puerariae, Folium Ginseng, Magnolia denudata Desr., and richness has been given the present invention and supported
Face skin protection, lowering blood-fat and reducing weight, antipyretic promote the production of body fluid, Dealcoholic sobering-up, using tonifying Qi reinforcing lungs, drive away summer heat the health-care effect promoted the production of body fluid.
Detailed description of the invention
A kind of lotus perfume (or spice) skin care QI invigorating 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, dry fragrant bacterium 4, Folium Nelumbinis 3, Pericarpium Vitis viniferae
7, codfish 7, Green Bamboo Leaf Liquor 3, Folium Ginseng 1.2, Magnolia denudata Desr. 2.3, Radix Puerariae 2.2, the acetum 20 of 0.5mol/l, 1.7mg/ml
Poly-aspartate aqueous solution 17, epigallocatechin gallate (EGCG) 0.01, chitosan 0.4.
The preparation method of described a kind of lotus perfume (or spice) skin care QI invigorating fruit jam, comprises the following steps:
(1) by after Radix Puerariae, Folium Ginseng, the Magnolia denudata Desr. flooding by 6 times amount, filter obtains Chinese medicine juice；Select and physically well develop, Maturity
Height, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(2) 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；
(3) take Pericarpium Vitis viniferae, dry fragrant bacterium mixing is placed in blender and stirs into pasty state, is wrapped up by gained pastel Folium Nelumbinis, more jointly
It is placed in water proof on steamer to fumigate 20 minutes, obtains material in Folium Nelumbinis, dry in the air cool stand-by；
(4) shredding cleaned by codfish, after uniformly spraying upper Green Bamboo Leaf Liquor, and multi-salting 30 minutes, further take out and drain, finally dry
Pulverizing, stand-by；
(5) 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；
(6) 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；
(7) 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；
(8) 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 (7) 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；
(9) by above-mentioned steps gained material and after remaining each material mix homogeneously, then sterilization filling, to obtain final product.
Claims (2)
1. a lotus perfume (or spice) skin care QI invigorating 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, dry fragrant bacterium 4-5, Folium Nelumbinis 3-4, Pericarpium Vitis viniferae 7-8, codfish 7-8, Green Bamboo Leaf Liquor 3-4, Folium Ginseng 1.2-2, Magnolia denudata Desr. 2.3-
3, the poly-aspartate aqueous solution 17-20 of acetum 20-30,1.7-2mg/ml of Radix Puerariae 2.2-3,0.5-1mol/l, table do not have
Infanticide catechin and gallate 0.01-0.02, chitosan 0.4-0.6.
The preparation method of a kind of lotus perfume (or spice) skin care QI invigorating fruit jam the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after Radix Puerariae, Folium Ginseng, the Magnolia denudata Desr. flooding by 6-9 times amount, filter obtains Chinese medicine juice；Select and physically well develop, ripe
Degree height, without the rotten Fructus Fragariae Ananssae that goes rotten, and uses clear water rinsed clean；
(2) 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；
(3) take Pericarpium Vitis viniferae, dry fragrant bacterium mixing is placed in blender and stirs into pasty state, is wrapped up by gained pastel Folium Nelumbinis, more jointly
It is placed in water proof on steamer to fumigate 20-25 minute, obtains material in Folium Nelumbinis, dry in the air cool stand-by；
(4) shredding cleaned by codfish, after uniformly spraying upper Green Bamboo Leaf Liquor, and multi-salting 30-40 minute, further take out and drain, finally
Dry pulverizing, stand-by；
(5) 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；
(6) 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；
(7) 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；
(8) 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 (7) 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；
(9) 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 |
|---|---|---|---|
| CN201610336737.XA CN105995800A (en) | 2016-05-20 | 2016-05-20 | Lotus fragrance beauty qi-tonifying jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610336737.XA CN105995800A (en) | 2016-05-20 | 2016-05-20 | Lotus fragrance beauty qi-tonifying jam and preparation method thereof |
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| CN105995800A true CN105995800A (en) | 2016-10-12 |
Family
ID=57095257
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610336737.XA Withdrawn CN105995800A (en) | 2016-05-20 | 2016-05-20 | Lotus fragrance beauty qi-tonifying jam and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226728A (en) * | 2019-07-23 | 2019-09-13 | 南京萌萌菌业有限公司 | A kind of butter fruit jam and preparation method thereof |
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 |
| CN105029562A (en) * | 2015-06-17 | 2015-11-11 | 蚌埠市福淋乳业有限公司 | Compound fruit and vegetable juice of yacon and chaenomeles speciosa and preparation method of compound fruit and vegetable juice |
| 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 CN201610336737.XA patent/CN105995800A/en not_active Withdrawn
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| 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 |
| CN105029562A (en) * | 2015-06-17 | 2015-11-11 | 蚌埠市福淋乳业有限公司 | Compound fruit and vegetable juice of yacon and chaenomeles speciosa and preparation method of compound fruit and vegetable juice |
| 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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| CN110226728A (en) * | 2019-07-23 | 2019-09-13 | 南京萌萌菌业有限公司 | A kind of butter fruit jam and preparation method thereof |
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Application publication date: 20161012 |