CN106071663A - The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can - Google Patents
The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can Download PDFInfo
- Publication number
- CN106071663A CN106071663A CN201610436655.2A CN201610436655A CN106071663A CN 106071663 A CN106071663 A CN 106071663A CN 201610436655 A CN201610436655 A CN 201610436655A CN 106071663 A CN106071663 A CN 106071663A
- Authority
- CN
- China
- Prior art keywords
- peach
- health care
- fructus persicae
- yellow
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000008280 blood Substances 0.000 title claims abstract description 81
- 210000004369 blood Anatomy 0.000 title claims abstract description 81
- 150000002632 lipids Chemical class 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 19
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N L-glucitol Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 21
- 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 15
- YXOLAZRVSSWPPT-UHFFFAOYSA-N Morin Chemical compound OC1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 YXOLAZRVSSWPPT-UHFFFAOYSA-N 0.000 claims description 15
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 14
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 14
- 235000005487 catechin Nutrition 0.000 claims description 14
- 229950001002 cianidanol Drugs 0.000 claims description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 14
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 claims description 14
- 235000007708 morin Nutrition 0.000 claims description 14
- 235000010356 sorbitol Nutrition 0.000 claims description 14
- 239000000811 xylitol Substances 0.000 claims description 14
- 235000010447 xylitol Nutrition 0.000 claims description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 14
- 229960002675 xylitol Drugs 0.000 claims description 14
- CDAISMWEOUEBRE-LKPKBOIGSA-N 1D-chiro-inositol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O CDAISMWEOUEBRE-LKPKBOIGSA-N 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 13
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 13
- 150000005846 sugar alcohols Chemical class 0.000 claims description 13
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004299 exfoliation Methods 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 235000013324 preserved food Nutrition 0.000 abstract description 18
- 230000000694 effects Effects 0.000 abstract description 13
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 7
- 238000007789 sealing Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 3
- 229910000041 hydrogen chloride Inorganic materials 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- IFTRFNLCKUZSNG-ZZAFTVETSA-N Lycoxanthin Natural products OC/C(=C\CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(\C)/C)\C)/C)\C)/C)\C)/C)/C IFTRFNLCKUZSNG-ZZAFTVETSA-N 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000008699 lycoxanthin Nutrition 0.000 description 1
- IFTRFNLCKUZSNG-UHFFFAOYSA-N lycoxanthin Chemical compound CC(C)=CCCC(C)=CC=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC=C(C)CCC=C(C)CO IFTRFNLCKUZSNG-UHFFFAOYSA-N 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000004007 reversed phase HPLC Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of a kind of reducing blood sugar and blood lipid health care Yellow-peach can, comprise the following steps: (1) chooses smooth surface, 8 10 points of ripe yellow peach, clean up；(2) peeling；(3) with cutter along cutting in half without Beijing opera Fructus Persicae without Beijing opera Fructus Persicae bad mold joint, and cut out the red pulp at Semen Persicae and nearly core, obtain Fructus Persicae sheet；(4) hot soup cooling；(5) desaccharide；(6) desaccharide Fructus Persicae sheet is placed in fruit tank after sterilization, then in fruit tank, add acid solution, aerofluxus, seal；(7) sterilization.The preparation method of reducing blood sugar and blood lipid of the present invention health care Yellow-peach can, sugar is low, there is good reducing blood sugar and blood lipid health-care effect, nutritious, it is sufficiently reserved original local flavor of yellow peach, meet very much popular taste, all-ages, and the storage time of canned food is long, and processing technique is simple, reasonable in design, be suitable to industrialized production.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation side of a kind of reducing blood sugar and blood lipid health care Yellow-peach can
Method.
Background technology
Yellow peach, Classification system: Amygdalus persica.The nutrition of yellow peach is the abundantest, and its main nutrient composition has
Vitamin C, cellulose, carotene, lycoxanthin, lycopene, malic acid, DCI and various trace elements, its
Middle selenium, zinc content obviously higher than other common Fructus Persicae.Yellow peach is the most nutritious, and its medical care effect be also for
Common people are spoken approvingly of, eat every day one to two yellow peach can play relieving constipation, blood sugar lowering, blood fat reducing, promotion appetite, free radical resisting,
Dispel the effects such as black speck, slow down aging, raising immunologic function, can be rated as the Fructus Persicae of health fruit, health preserving.
The holding of the freshness of tinned fruit and nutritive value are advantageous, are only second to fresh fruit.Adopt from raw material
Picking the overall process processed the shortest, high-temperature hot has halted all chemical reactions of fruit and vegetable food.Canned food not only stores
The nutritive value of fruit, also facilitates transport, people can be made to taste the mouthfeel of the even whole world fruit from the whole nation, carry
The value of high fruit.
Yellow-peach can not only maintains vitamin C and the antioxidation of carotene in yellow peach, also maintains the doctor of yellow peach
Treat health-care effect, and easy to carry, and keeping quality is strong, is the nutritious can of a kind of great market potential.
In China, canned food is of all kinds, is loved by the people, but canned food is for extending storage life at present, and tinned food exists
Preservative to be added in manufacturing process, the most edible all have infringement to liver, kidney.Possibly together with additive in canned food, in order to make canned food
More delicious, the course of processing can add the additives such as spice, pigment, artificial flavors, often eat harmful.
The invention provides the preparation method of a kind of reducing blood sugar and blood lipid health care Yellow-peach can, there is good reducing blood sugar and blood lipid
Health-care effect.
Summary of the invention
For above-mentioned deficiency present in prior art, the technical problem to be solved is to provide a kind of blood sugar lowering
The preparation method of blood fat health care Yellow-peach can.
The present invention seeks to be achieved through the following technical solutions:
The preparation method of a kind of reducing blood sugar and blood lipid health care Yellow-peach can, comprises the following steps:
(1) choosing smooth surface, 8-10 divides ripe yellow peach, cleans up；
(2) yellow peach after cleaning is put into temperature and is 90-95 DEG C, mass concentration be 3-5% sodium hydroxide solution in locate
Reason 30-60s, then pulls out in the water putting into 15-35 DEG C, and hand rubbing makes exfoliation, then pulls out and puts into mass concentration and be
The hydrogen chloride solution of 0.1-0.5% soaks 2-3 minute, then pulls out to put in the sodium chloride solution that mass concentration is 1-2% and protect
Color 5-15 minute, then cleans with clear water, obtains without Beijing opera Fructus Persicae；
(3) with cutter along cutting in half without Beijing opera Fructus Persicae without Beijing opera Fructus Persicae bad mold joint, and the red fruit at Semen Persicae and nearly core is cut out
Meat, obtains Fructus Persicae sheet；
(4) Fructus Persicae sheet is put into temperature and is 95-100 DEG C, mass concentration be 0.05-0.15% citric acid solution in 4-8 divide
Clock, then pulls out in the water putting into 15-35 DEG C and is cooled to 25-45 DEG C, obtains the Fructus Persicae sheet after burn cooling；
(5) the Fructus Persicae sheet after burn being cooled down is put in the vitamin C aqueous solution that mass concentration is 1 ‰-5 ‰, soaks 10-12
Individual hour, obtain desaccharide Fructus Persicae sheet；
(6) desaccharide Fructus Persicae sheet is placed in fruit tank after sterilization, then in fruit tank, add acid solution, aerofluxus, add a cover close
Envelope；
(7) sterilization.
Preferably, the 45-65% that addition is desaccharide Fructus Persicae sheet weight of acid solution in described step (6).
Preferably, the acid solution in described step (6) is prepared from by the raw material of following weight parts: water 70-80 part, sugar alcohol 1-
5 parts, health care additive 0.05-0.5 part.
Preferably, described sugar alcohol is the mixture of one or more in hydroxyl isomaltulose, L-Sorbitol, xylitol.
It is highly preferred that described sugar alcohol is mixed by hydroxyl isomaltulose, L-Sorbitol, xylitol, described different Fructus Hordei Germinatus
Sugar alcohol, L-Sorbitol, the mass ratio of xylitol are (1-3): (1-3): (1-3).
Preferably, described health care additive is the mixing of one or more in DCI, morin, catechin
Thing.
It is highly preferred that described health care additive is mixed by DCI, morin, catechin, described D-hands
Property inositol, morin, the mass ratio of catechin are (1-3): (1-3): (1-3).
Described fruit tank can be glass jar, can or the aluminium alloy can that the industry is general.
Concrete, in the present invention:
Sodium hydroxide, No. CAS: 1310-73-2.
Sodium chloride, No. CAS: 7647-14-5.
Hydrogen chloride, No. CAS: 7647-01-0.
Vitamin C, No. CAS: 50-81-7.
Hydroxyl isomaltulose, No. CAS: 534-73-6.
L-Sorbitol, No. CAS: 6706-59-8.
Xylitol, No. CAS: 16277-71-7.
DCI, No. CAS: 643-12-9.
Morin, No. CAS: 480-16-0.
Catechin, No. CAS: 7295-85-4.
Citric acid, No. CAS: 77-92-9.
The preparation method of reducing blood sugar and blood lipid of the present invention health care Yellow-peach can, sugar is low, has good reducing blood sugar and blood lipid and protects
Strong effect, nutritious, it is sufficiently reserved original local flavor of yellow peach, meets very much popular taste, all-ages, and canned food
The storage time is long, and processing technique is simple, reasonable in design, is suitable to industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms to the present invention, and any those skilled in the art are possibly also with the disclosure above
Technology contents be changed to the Equivalent embodiments that changes on an equal basis.Every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following example are done or equivalent variations, all fall within protection scope of the present invention.
Yellow peach, uses the yellow peach that Dangshan, Anhui produces.
Embodiment 1
The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can, comprises the following steps:
(1) choose fresh, smooth surface, 8 points of ripe yellow peach, clean up with water；
(2) to put into temperature be 92 DEG C to the yellow peach after cleaning, mass concentration be 4% sodium hydroxide solution in process 45s,
Then pull out in the water putting into 25 DEG C, and hand rubbing makes exfoliation, then pull that to put into the hydrogen chloride that mass concentration is 0.3% molten out
Liquid soaks 2.5 minutes, then pulls out and put into color fixative 10 minutes in the sodium chloride solution that mass concentration is 1.5%, then use clear water
Clean, obtain without Beijing opera Fructus Persicae；
(3) with cutter along cutting in half without Beijing opera Fructus Persicae without Beijing opera Fructus Persicae bad mold joint, and the red fruit at Semen Persicae and nearly core is cut out
Meat, obtains Fructus Persicae sheet；
(4) Fructus Persicae sheet being put into temperature is 98 DEG C, mass concentration be 0.1% citric acid solution in 6 minutes, then pull out and put
Enter the water of 25 DEG C is cooled to 35 DEG C, obtain the Fructus Persicae sheet after burn cooling；
(5) the Fructus Persicae sheet after burn being cooled down is put in the vitamin C aqueous solution that mass concentration is 3 ‰, soaks 11 hours,
Obtain desaccharide Fructus Persicae sheet；
(6) 310 grams of desaccharide Fructus Persicae sheets being placed on capacity is 500mL, and (fruit tank is at 100 DEG C of boiling water for the fruit tank after sterilization
In boil sterilization in 5 minutes) in, then in fruit tank add temperature be 85 DEG C, weight is the acid solution of 170 grams, is not sealed canned food；
Use fumer to heat blind enema aerofluxus again, after canned food feeding fumer will not sealed, heat under the delivery temperature of 85 DEG C,
Make not seal canned food central temperature and reach 85 DEG C, aerofluxus 10 minutes, make the temperature of food product fully escape；Do not seal canned food from
To seal the most while hot after fumer takes out, use sealed method to seal, i.e. rely on the rolling of the roller of fruit can seamer
Pressure effect, by the edge crimped of tin plate cover under tank neck flange, to reach sealing purpose, obtains sealing canned food；
(7) being sterilized by sealing canned food, method for disinfection is the sterilization of normal pressure boiling water, and equipment is vertical opening retorts, first
In pot, inject suitable quantity of water, lead to steam heating the most again, in pot during water boiling, the sealing canned food being preheating to 60 DEG C is put into pot
In, sealing canned food should be fully immersed in water, when water temperature is raised to boiling again in pot, starts to calculate sterilizing time, and keeps
Water seethes with excitement, and boils 20 minutes, use hot water spray sub-sectional cooling, the temperature section of warm water to be set to 65 after sterilization immediately in boiling water bath
DEG C, 43.5 DEG C, 30 DEG C, sealing canned food temperature is down to 35 DEG C；In insulation repository, (37 DEG C) are stored 7 days.Obtain embodiment 1
Reducing blood sugar and blood lipid health care Yellow-peach can.
Acid solution in described step (6) is prepared from by the raw material of following weight parts: 75 parts of water, sugar alcohol 2.1 parts, health care add
Add thing 0.09 part.
Prepared by acid solution: will be cooled to 25 DEG C after water boil, is subsequently adding health care additive, sugar alcohol and is uniformly mixed i.e.
?.
Described sugar alcohol is uniformly mixed for 1:1:1 in mass ratio by hydroxyl isomaltulose, L-Sorbitol, xylitol
Arrive.
Described health care additive is uniformly mixed for 1:1:1 in mass ratio by DCI, morin, catechin
Obtain.
Embodiment 2
Substantially the same manner as Example 1, differ only in: described sugar alcohol is by L-Sorbitol, xylitol in mass ratio
It is uniformly mixed for 1:1 and obtains.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 2.
Embodiment 3
Substantially the same manner as Example 1, differ only in: described sugar alcohol is by hydroxyl isomaltulose, xylitol in mass ratio
It is uniformly mixed for 1:1 and obtains.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 3.
Embodiment 4
Substantially the same manner as Example 1, differ only in: described sugar alcohol by hydroxyl isomaltulose, L-Sorbitol by matter
Amount is uniformly mixed than for 1:1 and obtains.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 4.
Embodiment 5
Substantially the same manner as Example 1, differ only in: described health care additive by morin, catechin by quality
Obtain than being uniformly mixed for 1:1.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 5.
Embodiment 6
Substantially the same manner as Example 1, differ only in: described health care additive is pressed by DCI, catechin
Mass ratio is that 1:1 is uniformly mixed and obtains.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 6.
Embodiment 7
Substantially the same manner as Example 1, differ only in: described health care additive is pressed by DCI, morin
Mass ratio is that 1:1 is uniformly mixed and obtains.Obtain the reducing blood sugar and blood lipid health care Yellow-peach can of embodiment 7.
Test case 1
The reducing blood sugar and blood lipid health care Yellow-peach can preparing embodiment 1-7, is placed in 25 DEG C, protects under relative humidity 85% environment
Hide half a year, use " GB/T 4789.2-2010 microbiological test of food hygiene total plate count mensuration " to carry out total plate count survey
Examination.Concrete test result is shown in Table 1.
Table 1: total plate count test table cfu/g
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (hydroxyl isomaltulose, L-Sorbitol, xylitol are compounding) is antibacterial
Performance is apparently higher than embodiment 2-4 (in hydroxyl isomaltulose, L-Sorbitol, xylitol any two kinds compound).Comparing embodiment 1
With embodiment 5-7, embodiment 1 (DCI, morin, catechin are compounding) bacteriostasis property is apparently higher than embodiment 5-7 (D-
In chiro-inositol, morin, catechin, any two kinds compound).
Test case 2
The reducing blood sugar and blood lipid health care Yellow-peach can preparing embodiment 1-7, places 3 months at a temperature of being placed in 38 DEG C, measures
In each embodiment, vitamin C during March is relative to residual content during this embodiment 0 month.Use reversed phase high-performance liquid chromatography
Measure, DiamonsilTM C18 chromatographic column (4.6mm × 250mm, 5 μm), flowing be mutually methanol-0.1% phosphoric acid (v/v=5:
95) for flowing phase, flow velocity 1mL min-1, column temperature 25 DEG C, detection wavelength is 242nm.Concrete outcome is shown in Table 2.
Table 2: vitamin C residual content test result table
| Vitamin C residual content, % | |
| Embodiment 1 | 99.3 |
| Embodiment 2 | 94.2 |
| Embodiment 3 | 94.6 |
| Embodiment 4 | 94.0 |
| Embodiment 5 | 93.1 |
| Embodiment 6 | 93.2 |
| Embodiment 7 | 93.4 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (hydroxyl isomaltulose, L-Sorbitol, xylitol are compounding) dimension is raw
Element C residual content is apparently higher than embodiment 2-4 (in hydroxyl isomaltulose, L-Sorbitol, xylitol any two kinds compound).Relatively
Embodiment 1 and embodiment 5-7, embodiment 1 (DCI, morin, catechin are compounding) vitamin C residual content is the highest
In embodiment 5-7 (in DCI, morin, catechin, any two kinds compound).
Test case 3
In order to preferably verify the curative effect of the present invention, use the reducing blood sugar and blood lipid health care yellow peach that the embodiment of the present invention 1 prepares
Canned food carries out clinical observation research, further illustrates the present invention to dropping hypoglycemic curative effect.
Selecting outpatient 10 example, the maleest 5 examples, female 5 example, max age 60 years old, minimal ages 18 years old, clinical manifestation is
Hyperglycemia.
Experimental technique: 9 edible reducing blood sugar and blood lipids health care in morning every day Yellow-peach cans 250 grams, afternoon 5 edible blood sugar lowering
Blood fat health care Yellow-peach can 250 grams, 4 weeks is a course for the treatment of.Collect blood glucose level data before and after patient treatment, carry out statistics more afterwards
Analyzing, result shows P ＜ 0.05, and difference has statistical significance.Concrete data are shown in Table 3.
Table 3: blood glucose level data table before and after treatment
It is demonstrated experimentally that the reducing blood sugar and blood lipid health care Yellow-peach can of the present invention has a significant effect to reducing blood glucose.
Test case 4
In order to preferably verify the curative effect of the present invention, use the reducing blood sugar and blood lipid health care yellow peach that the embodiment of the present invention 1 prepares
Canned food carries out clinical observation research, further illustrates the present invention curative effect to reducing blood fat.
Selecting outpatient 10 example, the maleest 5 examples, female 5 example, max age 60 years old, minimal ages 18 years old, clinical manifestation is
Hyperlipidemia.
Experimental technique: 9 edible reducing blood sugar and blood lipids health care in morning every day Yellow-peach cans 250 grams, afternoon 5 edible blood sugar lowering
Blood fat health care Yellow-peach can 250 grams, collects blood fat data before and after patient treatment, carries out statistical analysis more afterwards, and result shows P
＜ 0.05, difference has statistical significance.Concrete data are shown in Table 4.
Table 4: blood fat tables of data before and after treatment
It is demonstrated experimentally that the reducing blood sugar and blood lipid health care Yellow-peach can of the present invention has a significant effect to reducing blood fat.
Claims (6)
1. a preparation method for reducing blood sugar and blood lipid health care Yellow-peach can, comprises the following steps:
(1) choosing smooth surface, 8-10 divides ripe yellow peach, cleans up；
(2) yellow peach after cleaning is put into temperature and is 90-95 DEG C, mass concentration be 3-5% sodium hydroxide solution in process 30-
60s, is then placed in the water of 15-35 DEG C, and hand rubbing makes exfoliation, is then placed in the chlorination that mass concentration is 0.1-0.5%
Hydrogen solution soaks 2-3 minute, places into color fixative 5-15 minute in the sodium chloride solution that mass concentration is 1-2%, then with clear
Water is cleaned, and obtains without Beijing opera Fructus Persicae；
(3) with cutter along cutting in half without Beijing opera Fructus Persicae without Beijing opera Fructus Persicae bad mold joint, and the red pulp at Semen Persicae and nearly core is cut out,
To Fructus Persicae sheet；
(4) Fructus Persicae sheet is put into temperature and is 95-100 DEG C, mass concentration be 0.05-0.15% citric acid solution in 4-8 minute, so
After put in the water of 15-35 DEG C and be cooled to 25-45 DEG C, obtain the Fructus Persicae sheet after burn cooling；
(5) the Fructus Persicae sheet after burn being cooled down is put in the vitamin C aqueous solution that mass concentration is 1 ‰-5 ‰, soaks 10-12 individual little
Time, obtain desaccharide Fructus Persicae sheet；
(6) desaccharide Fructus Persicae sheet is placed in fruit tank after sterilization, then in fruit tank, add acid solution, aerofluxus, seal；
(7) sterilization；
Acid solution in described step (6) is prepared from by the raw material of following weight parts: water 70-80 part, sugar alcohol 1-5 part, health care add
Add thing 0.05-0.5 part.
2. the preparation method of reducing blood sugar and blood lipid health care Yellow-peach can as claimed in claim 1, it is characterised in that: described step
(6) in, the addition of acid solution is the 45-65% of desaccharide Fructus Persicae sheet weight.
3. the preparation method of reducing blood sugar and blood lipid health care Yellow-peach can as claimed in claim 1, it is characterised in that: described sugar alcohol
For the mixture of one or more in hydroxyl isomaltulose, L-Sorbitol, xylitol.
4. the preparation method of reducing blood sugar and blood lipid health care Yellow-peach can as claimed in claim 3, it is characterised in that: described sugar alcohol
Mixed by hydroxyl isomaltulose, L-Sorbitol, xylitol, described hydroxyl isomaltulose, L-Sorbitol, the quality of xylitol
Than being (1-3): (1-3): (1-3).
5. the preparation method of the reducing blood sugar and blood lipid health care Yellow-peach can as according to any one of claim 1-4, it is characterised in that:
Described health care additive is the mixture of one or more in DCI, morin, catechin.
6. the preparation method of reducing blood sugar and blood lipid health care Yellow-peach can as claimed in claim 5, it is characterised in that: described health care
Additive is mixed by DCI, morin, catechin, described DCI, morin, the mass ratio of catechin
For (1-3): (1-3): (1-3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436655.2A CN106071663B (en) | 2016-06-17 | 2016-06-17 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610436655.2A CN106071663B (en) | 2016-06-17 | 2016-06-17 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106071663A true CN106071663A (en) | 2016-11-09 |
| CN106071663B CN106071663B (en) | 2019-03-22 |
Family
ID=57236154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610436655.2A Expired - Fee Related CN106071663B (en) | 2016-06-17 | 2016-06-17 | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071663B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106474219A (en) * | 2016-11-11 | 2017-03-08 | 天津蚓福生物科技开发有限公司 | Blood fat reducing pressed candy |
| CN107692110A (en) * | 2017-08-25 | 2018-02-16 | 安徽网加电子商务有限公司 | A kind of preparation method of low sugar Yellow-peach can |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN103125585A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacture method of canned yellow peaches |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
-
2016
- 2016-06-17 CN CN201610436655.2A patent/CN106071663B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN103125585A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacture method of canned yellow peaches |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
Non-Patent Citations (4)
| Title |
|---|
| 嘟妈: "《嘟妈●家的幸福滋味：100道人气美食》", 30 April 2015, 浙江科学技术出版社 * |
| 季宇彬等: "《中药抗肿瘤有效成分药理与应用》", 31 May 1998, 黑龙江科学技术出版社 * |
| 詹益兴: "《绿色精细化工-天然产品制造法（第2集）》", 31 July 2006, 科学技术文献出版社 * |
| 阮少兰等: "《杂粮加工工艺学》", 30 September 2011, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106474219A (en) * | 2016-11-11 | 2017-03-08 | 天津蚓福生物科技开发有限公司 | Blood fat reducing pressed candy |
| CN107692110A (en) * | 2017-08-25 | 2018-02-16 | 安徽网加电子商务有限公司 | A kind of preparation method of low sugar Yellow-peach can |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106071663B (en) | 2019-03-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101166907B1 (en) | The extract of rhynchosia volubilis and its manufacturing method bearing the character of bioactivity such as blood sugar | |
| CN101940291B (en) | Nitrite scavenger as well as preparation method and application thereof | |
| CN104605221A (en) | Honey ginger juice and preparation method thereof | |
| CN109673899A (en) | A kind of preparation method of vinegar egg polypeptide beverage | |
| CN106035611B (en) | The preparation method of low sugar health Yellow-peach can | |
| CN104643142A (en) | Processing technology for quickly-made flavored hairtail | |
| CN106071663A (en) | The preparation method of reducing blood sugar and blood lipid health care Yellow-peach can | |
| CN103719241A (en) | Processing technology of hawthorn can | |
| KR20110057811A (en) | Manufacturing method for purple sweet potato grain drink | |
| CN102813248A (en) | Instant lactarius deliciosus soup production method | |
| CN106070560A (en) | The preparation method of low sugar Yellow-peach can | |
| CN106070541B (en) | The preparation method of non-pigment preservative free tinned fruit | |
| CN102742751B (en) | Low sugar honey pomelo fruit paste and preparation method thereof | |
| CN103583952B (en) | Ramulus mori polysaccharide oral liquid and preparation method thereof | |
| CN102488273A (en) | Processing method of fruit juice | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN106072118A (en) | The preparation method of looks improving and the skin nourishing health care Yellow-peach can | |
| CN106072131A (en) | The preparation method of reducing blood sugar and blood lipid Yellow-peach can | |
| CN106889534B (en) | Preparation method of salty olive | |
| CN105029295A (en) | Processing method of dehydrated yam slices | |
| CN107868745A (en) | A kind of brewing method of navel orange health preserving wine | |
| CN106035613A (en) | Preparation method for beauty-maintaining and young-keeping canned yellow peaches | |
| CN105647758A (en) | Rose-containing sparkling wine and preparation method thereof | |
| CN101779813A (en) | Chinese gooseberry compound beverage high-consistency stock and production method thereof | |
| CN104489842A (en) | Small red bean rose nutrient beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 201808 602-7, Lane 8, 1661, Jialuo Highway, Jiading District, Shanghai Patentee after: Guoye (Shanghai) Agricultural Technology Co., Ltd. Address before: 201808 602-7, Lane 8, 1661, Jialuo Highway, Jiading District, Shanghai Patentee before: Ye ye (Shanghai) agricultural Polytron Technologies Inc |
|
| CP01 | Change in the name or title of a patent holder | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20190322 Termination date: 20210617 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |