CN106036675A - 一种龙贡果肉果冻及生产方法 - Google Patents
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Abstract
本发明公开了一种龙贡果肉果冻及生产方法,以龙贡为原料,同时添加断节参、钉头果、树茭瓜,制作出一种龙贡果肉果冻。其充分利用龙贡的营养价值,与中药相互配伍,协同增效,具有补肝益肾、利尿消肿的功效。发明中,对龙贡果汁进行了果酒曲初发酵,为成品添加了醇香味;对中药糖液进行了甜酒曲初发酵,有效去除了中药糖液的苦涩味,制得的成品香甜可口,晶莹剔透,富有弹性,且保健功能突出,贮存方便,长期食用可明显改善长年处于潮湿环境引起的腰膝酸痛人群的不适。其制作工艺简单,易于实现,市场广阔,可以进行批量生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以龙贡为原料,加入具有保健功效的中药材,制得的一种龙贡果肉果冻。
背景技术
龙贡,别名椰色果、兰撒果,楝科榔色木属,是一种热带水果。 常绿乔木或灌木。羽状复叶或3小叶;小叶全缘。花小,近球形;杂性异株;肉质浆果。种子单生或成对,假种皮肉质。龙贡具有利尿的功效。
断节参,昆明杯冠藤,多年生草质藤本。茎被单列毛。叶对生,托叶呈叶状,单生于叶腋间;叶片薄纸质,卵状长圆形,基部耳状心形,叶耳圆形而内向,上面被柔毛,脉上较密,下面苍白色,近无毛,叶缘有睫毛。伞房状聚伞花序腋生,花冠白色或黄白色,辐状或近钟形;副花冠白色,在弯缺的内面有褶。断节参味甘、微苦,性温,入肝、肾经,具有补肝益肾、强筋壮骨的功效,主治肾虚腰痛、足膝无力、跌打损任、骨折、狂犬咬伤。
钉头果,灌木,具乳汁;茎具微毛。叶线形,顶端渐尖,基部渐狭而成叶柄,无毛,叶缘反卷;侧脉不明显。聚伞花序生于枝的顶端叶腋间,着花多朵;花萼裂片披针形,外面被微毛,内面有腺体;花蕾圆球状;花冠宽卵圆形或宽椭圆形,反拆,被缘毛;副花冠红色兜状;花药顶端具薄膜片;花粉块长圆形,下垂。蓇葖肿胀,卵圆状,端部渐尖而成喙,外果皮具软刺,刺长1厘米;种子卵圆形,顶端具白色绢质种毛。钉头果味甘,性平,入脾、胃二经,具有健脾开胃的功效,常用于脾虚胃弱所致的食积不化、消化不良、脘腹胀满、不思饮食。
树茭瓜,附生草本。茎肉质,粗壮而短,扁圆形,具多条棱槽,黄绿色。叶囊生,厚而坚韧,狭线形,叶脉明显,叶片与叶鞘间有明显的节。总状花序由根茎抽出,花白色或暗紫褐色。蒴果长椭圆形,黄色。种子粉末状。花期夏季。树茭瓜味甘、辛,性平,具有润肺止咳、散瘀调经的功效,常用于肺结核咯血、支气管炎、肺炎、喘咳、咽喉炎、月经不调、白带。
果冻,一种西方甜食,呈半固体状,由食用明胶加水、糖、果汁制成。亦称啫喱,外观晶莹,色泽鲜艳,口感软滑。果冻完全靠明胶的凝胶作用凝固而成,使用不同的模具,可生产出风格、形态各异的成品,其种类繁多。以龙贡为主要原料,断节参、钉头果、树茭瓜为保健原料,生产出一种营养保健型果冻,目前还未见报道和产品上市。
发明内容
本发明以龙贡为原料,同时添加断节参、钉头果、树茭瓜开发出一种龙贡果肉果冻。填补了国内使用这类原料制作果冻的一项空白。
一种龙贡果肉果冻及生产方法,采用以下步骤:
A.龙贡预处理:取表皮完整、无病虫害的成熟龙贡,使用喷淋设备清洗干净,放入去皮去核机,去皮去核,再放入斩切机切成丁状,制得龙贡果丁;
B.预煮:取部分龙贡果丁,加入龙贡果丁重3-6倍的水,倒入不锈钢夹层锅中预煮2-4分钟,水温保持在90-100℃之间,制得熟龙贡果丁;
C.取汁:将适量熟龙贡果丁放入榨汁机,再倒入装有80-100目网筛的过滤设备进行过滤,静置8-12小时,取出上层清液,制得龙贡果汁,加入龙贡果汁重1-3%的果酒曲,密封静置发酵,发酵至酒精度为0.5-1%体积比,结束发酵;
D.中药材预处理:按一定比例取中药材断节参、钉头果、树茭瓜,加入原料中药材重8-14倍的水,浸泡2-4小时,再煎煮30-60分钟,后连同煎煮液一起,放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
E.糖液制作:取适量水,放入不锈钢夹层锅中,煮沸,加入水重35-50%的白砂糖、5-8%的中药汁、0.1-0.2%的柠檬酸,加热溶解,制得混合中药糖液,加入中药糖液重1-3%的甜酒曲,密封静置发酵,发酵至酒精度为0.5-1%体积比,结束发酵;
F.果汁调整:取发酵的龙贡果汁80-100重量份、中药糖液60-80重量份、明胶2-3重量份,充分混合均匀,制得果冻混合液;
G.定型:向果冻混合液中添加龙贡果丁8-10重量份,混合均匀,后分装入已灭菌的果冻杯中,再放入冷藏设备冷藏3-5小时,温度控制在0-4℃;
H.封口、杀菌:将定型好的果冻通过输送链送入果冻封口机进行封口,再通过微波杀菌,制得龙贡果肉果冻成品;
I.检验、贮存:将检验合格的成品龙贡果肉果冻贮存于阴凉、干燥、避光处。
本发明所述步骤D一定比例的中药材为以下原料重量比:断节参35-45%、钉头果30-40%、树茭瓜25-35%。
本发明所述步骤G倒入果冻杯,若有泡沫产生,需用干净灭菌的工具将泡沫撇出。
本发明的作用机理:
龙贡,利尿;断节参,补肝益肾、强筋壮骨;钉头果,健脾开胃;树茭瓜,润肺止咳、散瘀调经。利用以上四味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肝益肾的功效。
本发明以龙贡为原料,同时添加断节参、钉头果、树茭瓜,制作出一种龙贡果肉果冻。其充分利用龙贡的营养价值,与中药相互配伍,协同增效,具有补肝益肾、利尿消肿的功效。发明中,对龙贡果汁进行了果酒曲初发酵,为成品添加了醇香味;对中药糖液进行了甜酒曲初发酵,有效去除了中药糖液的苦涩味,制得的成品香甜可口,晶莹剔透,富有弹性,且保健功能突出,贮存方便,长期食用可明显改善长年处于潮湿环境引起的腰膝酸痛人群的不适。其制作工艺简单,易于实现,市场广阔,可以进行批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种龙贡果肉果冻及生产方法,采用以下步骤:
A.龙贡预处理:取表皮完整、无病虫害的成熟龙贡,使用喷淋设备清洗干净,放入去皮去核机,去皮去核,再放入斩切机切成丁状,制得龙贡果丁;
B.预煮:取部分龙贡果丁,加入龙贡果丁重4倍的水,倒入不锈钢夹层锅中预煮3分钟,水温保持在90-100℃之间,制得熟龙贡果丁;
C.取汁:将适量熟龙贡果丁放入榨汁机,再倒入装有80目网筛的过滤设备进行过滤,静置10小时,取出上层清液,制得龙贡果汁,加入龙贡果汁重2%的果酒曲,密封静置发酵,发酵至酒精度为0.7%体积比,结束发酵;
D.中药材预处理:按重量比例取中药材断节参38%、钉头果35%、树茭瓜27%,加入原料中药材重8倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,放入装有80目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
E.糖液制作:取适量水,放入不锈钢夹层锅中,煮沸,加入水重45%的白砂糖、6%的中药汁、0.5%的柠檬酸,加热溶解,制得混合中药糖液,加入中药糖液重2%的甜酒曲,密封静置发酵,发酵至酒精度为0.6%体积比,结束发酵;
F.果汁调整:取发酵的龙贡果汁200kg、中药糖液155kg、明胶5kg,充分混合均匀,制得果冻混合液;
G.定型:向果冻混合液中添加龙贡果丁20kg,混合均匀,后分装入已灭菌的果冻杯中,再放入冷藏设备冷藏4小时,温度控制在0-4℃;
H.封口、杀菌:将定型好的果冻通过输送链送入果冻封口机进行封口,再通过微波杀菌,制得龙贡果肉果冻成品;
I.检验、贮存:将检验合格的成品龙贡果肉果冻贮存于阴凉、干燥、避光处。
本发明实施例1经14位长年处于潮湿环境引起的腰膝酸痛的人群,连续食用10天,每日100克,症状明显缓解人数为8人,有效率为57.14%;连续食用20天,每日100克以上,症状明显缓解人数为10人,有效率为71.43%。
实施例2,一种龙贡果肉果冻及生产方法,采用以下步骤:
A.龙贡预处理:取表皮完整、无病虫害的成熟龙贡,使用喷淋设备清洗干净,放入去皮去核机,去皮去核,再放入斩切机切成丁状,制得龙贡果丁;
B.预煮:取部分龙贡果丁,加入龙贡果丁重5倍的水,倒入不锈钢夹层锅中预煮4分钟,水温保持在90-100℃之间,制得熟龙贡果丁;
C.取汁:将适量熟龙贡果丁放入榨汁机,再倒入装有100目网筛的过滤设备进行过滤,静置12小时,取出上层清液,制得龙贡果汁,加入龙贡果汁重3%的果酒曲,密封静置发酵,发酵至酒精度为1%体积比,结束发酵;
D.中药材预处理:按重量比例取中药材断节参18%、钉头果13%、树茭瓜15%、续断18%、肉桂16%、桔梗20%,加入原料中药材重10倍的水,浸泡3小时,再煎煮45分钟,后连同煎煮液一起,放入装有100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
E.糖液制作:取适量水,放入不锈钢夹层锅中,煮沸,加入水重45%的白砂糖、6%的中药汁、0.18%的柠檬酸,加热溶解,制得混合中药糖液,加入中药糖液重3%的甜酒曲,密封静置发酵,发酵至酒精度为1%体积比,结束发酵;
F.果汁调整:取发酵的龙贡果汁300kg、中药糖液230kg、明胶8kg,充分混合均匀,制得果冻混合液;
G.定型:向果冻混合液中添加龙贡果丁30kg,混合均匀,后分装入已灭菌的果冻杯中,再放入冷藏设备冷藏5小时,温度控制在0-4℃;
H.封口、杀菌:将定型好的果冻通过输送链送入果冻封口机进行封口,再通过微波杀菌,制得龙贡果肉果冻成品;
I.检验、贮存:将检验合格的成品龙贡果肉果冻贮存于阴凉、干燥、避光处。
续断,川续断科植物川续断的干燥根。多年生草本植物,高50-100厘米。茎直立,具棱和浅槽,密被白色柔毛,棱上有较粗糙的刺毛。叶对生;基生叶有长柄,多为羽状深裂或3裂,椭圆形至椭圆状广卵形,先端渐尖,基都楔形,两侧裂片较小,基部下侧延成翼状;茎梢的叶较小。续断性微温,味苦、辛,归肝、肾经,具有补肝益肾、强筋壮骨、续折伤、止崩漏的功效,可用于治疗肝肾不足、腰膝酸软、风湿痹痛、筋伤骨折、崩漏、胎漏、跌扑损伤等病症。
肉桂,又名玉桂、牡桂、玉树、大桂、辣桂、平安树,为樟科植物肉桂的干燥树皮。肉桂边呈两侧略内郑的浅槽状,两端斜削;油筒桂多呈卷筒状,外表面灰棕色,稍粗糙,有多数微突起的皮孔及少数横裂纹,并有灰色地衣斑块;内表面棕红色,平滑,有细纵纹,指甲刻划显油痕。质坚实而脆,折断面颗粒性,外层棕色,内层红棕色而油润。肉桂具有补元阳、暖脾胃、除积冷,通血脉的功效,主治肢腹痛泄泻、寒疝奔豚、腰膝冷痛、经闭症瘕、阴疽、流注、及虚阳浮越、上热下寒。
桔梗,别名包袱花、铃铛花、僧帽花,是多年生草本植物,茎高20-120厘米,通常无毛,偶密被短毛,不分枝,极少上部分枝。叶全部轮生,部分轮生至全部互生,无柄或有极短的柄,叶片卵形,卵状椭圆形至披针形,叶子卵形或卵状披针形,根入药,具有宣肺、利咽、祛痰、排脓的功效,常用于咳嗽痰多、胸闷不畅、咽痛、音哑、肺痈吐脓、疮疡脓成。
本发明实施例2的作用机理:
龙贡,利尿;断节参,补肝益肾、强筋壮骨;钉头果,健脾开胃;树茭瓜,润肺止咳、散瘀调经;续断,补肝益肾、强筋壮骨;肉桂,暖脾胃、除积冷;桔梗,宣肺、利咽、祛痰、排脓。利用以上七味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肝益肾的功效。
本发明实施例2经19位长年处于潮湿环境引起的腰膝酸痛的人群,连续食用7天,每日120克,症状明显缓解人数为13人,有效率为68.42%;连续食用15天,每日120克以上,症状明显缓解人数为15人,有效率为78.95%。
实施例3,一种龙贡果肉果冻及生产方法,采用以下步骤:
A.龙贡预处理:取表皮完整、无病虫害的成熟龙贡,使用喷淋设备清洗干净,放入去皮去核机,去皮去核,再放入斩切机切成丁状,制得龙贡果丁;
B.预煮:取部分龙贡果丁,加入龙贡果丁重4倍的水,倒入不锈钢夹层锅中预煮3分钟,水温保持在90-100℃之间,制得熟龙贡果丁;
C.取汁:将适量熟龙贡果丁放入榨汁机,再倒入装有80目网筛的过滤设备进行过滤,静置10小时,取出上层清液,制得龙贡果汁,加入龙贡果汁重2%的果酒曲,密封静置发酵,发酵至酒精度为0.8%体积比,结束发酵;
D.中药材预处理:按重量比例取中药材断节参10%、钉头果13%、树茭瓜12%、续断12%、肉桂10%、桔梗15%、覆盆子14%、石菖蒲14%,加入原料中药材重12倍的水,浸泡3小时,再煎煮50分钟,后连同煎煮液一起,放入装有80目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
E.糖液制作:取适量水,放入不锈钢夹层锅中,煮沸,加入水重45%的白砂糖、6%的中药汁、0.15%的柠檬酸,加热溶解,制得混合中药糖液,加入中药糖液重2%的甜酒曲,密封静置发酵,发酵至酒精度为0.8%体积比,结束发酵;
F.果汁调整:取发酵的龙贡果汁500kg、中药糖液350kg、明胶12.5kg,充分混合均匀,制得果冻混合液;
G.定型:向果冻混合液中添加龙贡果丁45kg,混合均匀,后分装入已灭菌的果冻杯中,再放入冷藏设备冷藏4小时,温度控制在0-4℃;
H.封口、杀菌:将定型好的果冻通过输送链送入果冻封口机进行封口,再通过微波杀菌,制得龙贡果肉果冻成品;
I.检验、贮存:将检验合格的成品龙贡果肉果冻贮存于阴凉、干燥、避光处。
覆盆子,为蔷薇科植物华东覆盆子的干燥果实。夏初果实由绿变绿黄时采收,除去梗、叶,置沸水中略烫或略蒸,取出,干燥。为聚合果,由多数小核果聚合而成,呈圆锥形或扁圆锥形,高0.6-1.3cm,直径0.5-1.2cm。表面黄绿色或淡棕色,顶端钝圆,基部中心凹入。宿萼棕褐色,下有果梗痕。小果易剥落,每个小果呈半月形,背面密被灰白色茸毛,两侧有明显的网纹,腹部有突起的棱线。覆盆子味甘、酸,性温,归肝、肾、膀胱经,具有益肾固精、缩尿、养肝明目的功效,常用于遗精滑精、遗尿尿频、阳痿早泄、目暗昏花。
石菖蒲,属天南星科、菖蒲属禾草状多年生草本植物,根茎芳香,粗2-5毫米,外部淡褐色,节间长3-5毫米,根肉质,具多数须根,根茎上部分枝甚密,植株因而成丛生状,分枝常被纤维状宿存叶基。早春或冬末挖出根茎,剪去叶片和须根,洗净晒干,撞去毛须即成。石菖蒲具有化湿开胃、开窍豁痰、醒神益智的功效,常用于脘痞不饥、噤口下痢、神昏癫痫、健忘耳聋。
本发明实施例3的作用机理:
龙贡,利尿;断节参,补肝益肾、强筋壮骨;钉头果,健脾开胃;树茭瓜,润肺止咳、散瘀调经;续断,补肝益肾、强筋壮骨;肉桂,暖脾胃、除积冷;桔梗,宣肺、利咽、祛痰、排脓;覆盆子,益肾固精、养肝明目;石菖蒲,化湿开胃、开窍豁痰。利用以上九味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肝益肾的功效。
本发明实施例3经长年处于潮湿环境引起的腰膝酸痛的人群,连续食用15天,每日80克,症状明显缓解人数为20人,有效率为80%;连续食用30天,每日80克以上,症状明显缓解人数为22人,有效率为88%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种龙贡果肉果冻及生产方法,其特征在于,采用以下步骤:
A.龙贡预处理:取表皮完整、无病虫害的成熟龙贡,可使用喷淋设备清洗干净,放入去皮去核机,去皮去核,再放入斩切机切成丁状,制得龙贡果丁;
B.预煮:取部分龙贡果丁,加入龙贡果丁重3-6倍的水,倒入不锈钢夹层锅中预煮2-4分钟,水温保持在90-100℃之间,制得熟龙贡果丁;
C.取汁:取适量熟龙贡果丁放入榨汁机,再倒入装有80-100目网筛的过滤设备进行过滤,静置8-12小时,取出上层清液,制得龙贡果汁,加入龙贡果汁重1-3%的果酒曲,密封静置发酵,发酵至酒精度为0.5-1%体积比,结束发酵;
D.中药材预处理:按一定比例取中药材断节参、钉头果、树茭瓜,加入原料中药材重8-14倍的水,浸泡2-4小时,再煎煮30-60分钟,后连同煎煮液一起,放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁;
E.糖液制作:取适量水,放入不锈钢夹层锅中,煮沸,加入水重35-50%的白砂糖、5-8%的中药汁、0.1-0.2%的柠檬酸,加热溶解,制得混合中药糖液,加入中药糖液重1-3%的甜酒曲,密封静置发酵,发酵至酒精度为0.5-1%体积比,结束发酵;
F.果汁调整:取发酵的龙贡果汁80-100重量份、中药糖液60-80重量份、明胶2-3重量份,充分混合均匀,制得果冻混合液;
G.定型:向果冻混合液中添加龙贡果丁8-10重量份,混合均匀,后分装入已灭菌的果冻杯中,,再放入冷藏设备冷藏3-5小时,温度可控制在0-4℃;
H.封口、杀菌:将定型好的果冻通过输送链送入果冻封口机进行封口,再通过微波杀菌,制得龙贡果肉果冻成品;
I.检验、贮存:将检验合格的成品龙贡果肉果冻贮存于阴凉、干燥、避光处。
2.根据权利要求1所述的一种龙贡果肉果冻及生产方法,其特征在于:所述步骤D一定比例的中药材为以下原料重量比: 断节参35-45%、钉头果30-40%、树茭瓜25-35%。
3.根据权利要求1所述的一种龙贡果肉果冻及生产方法,其特征在于:所述步骤G倒入果冻杯,若有泡沫产生,需用干净灭菌的工具将泡沫撇出。
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CN107788477A (zh) * | 2017-12-01 | 2018-03-13 | 高州市客多多农产品开发有限公司 | 一种水果酵素果冻 |
CN108077677A (zh) * | 2017-12-29 | 2018-05-29 | 佛山市珂莎巴科技有限公司 | 一种杜古果汁的制备方法 |
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CN105558962A (zh) * | 2015-12-14 | 2016-05-11 | 南陵百绿汇农业科技有限公司 | 一种海鹞鱼仙人果风味果冻的制作方法 |
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CN107788477A (zh) * | 2017-12-01 | 2018-03-13 | 高州市客多多农产品开发有限公司 | 一种水果酵素果冻 |
CN108077677A (zh) * | 2017-12-29 | 2018-05-29 | 佛山市珂莎巴科技有限公司 | 一种杜古果汁的制备方法 |
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