CN106173156A - A kind of preparation method of Cortex Clausenae Excavatae sugar - Google Patents
A kind of preparation method of Cortex Clausenae Excavatae sugar Download PDFInfo
- Publication number
- CN106173156A CN106173156A CN201610620105.6A CN201610620105A CN106173156A CN 106173156 A CN106173156 A CN 106173156A CN 201610620105 A CN201610620105 A CN 201610620105A CN 106173156 A CN106173156 A CN 106173156A
- Authority
- CN
- China
- Prior art keywords
- cortex clausenae
- clausenae excavatae
- sugar
- excavatae
- cortex
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000000834 fixative Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 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 abstract description 13
- 230000007159 enucleation Effects 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 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 18
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 13
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 13
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 9
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 9
- 229940041616 menthol Drugs 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 3
- 239000013078 crystal Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 20
- 210000003491 skin Anatomy 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000008595 infiltration Effects 0.000 description 5
- 238000001764 infiltration Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000089795 Clausena lansium Species 0.000 description 3
- 235000008738 Clausena lansium Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241001093501 Rutaceae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- USYAMXSCYLGBPT-UHFFFAOYSA-L 3-carboxy-3-hydroxypentanedioate;tin(2+) Chemical compound [Sn+2].OC(=O)CC(O)(C([O-])=O)CC([O-])=O USYAMXSCYLGBPT-UHFFFAOYSA-L 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of Cortex Clausenae Excavatae sugar, including step in detail below: (1) is cleaned, enucleation；(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in 1 2h in color fixative solution, and carries out microwave treatment 5 30min；(3) blanching；(4) hardening: the Cortex Clausenae Excavatae hardening solution after cooling is soaked 1 2h, then pulls out and be crushed to particle diameter 0.1 0.2cm after drying, obtain Mount Huang skin coarse powder；Described dry to water content be 5 8%；(5) candy: to be to boil saccharogenesis degree after 1 2:5 mixing to cause 75 85 degree by water and white sugar according to weight ratio, then Mount Huang skin coarse powder to be poured into, fire boils and constantly stir-fries cause founding, constantly turns refrigeration but, i.e. can get Cortex Clausenae Excavatae sugared after fire.The present invention has that mouthfeel is good, crystal is bright, and exterior quality is high, and manufacture method is simple, novel, the advantage that overall flow is brief.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of Cortex Clausenae Excavatae sugar.
Background technology
Cortex Clausenae Excavatae is commonly called as " Corium Gallus domesticus fruit ", belongs to rutaceae, and fruit, leaves are respectively provided with peat-reek.It is mainly distributed on wide
The mountain areas that W.S.W border area ethnic groups is lived in concentrated communities；Cortex Clausenae Excavatae fruit is berry, and peel, sarcocarp are edible, and its fruit contains 18
Kind of aminoacid and the multi mineral nutrition of needed by human body, tool is relieved summer heat, antiinflammatory, change are stagnant, damp eliminating, effect of spleen-and-stomach-invigorating, can eat raw,
Seasoning, it is used as medicine.Fruit, through pickling processing, can become seasoning top grade, have unique perfume.Dry and also can cook cake filling.The most medicinal
Part is Rutaceae shrub or the leaves of dungarunga plant vacation Clausena lansium (Lour.) Skeels or bark.Summer, autumn gather, and using fresh herb, or cutting are dried standby
With.There is wind and heat dispersing, eliminating damp, detoxifying, effect of preventing the attack (or recurrence) of malaria.
Along with raising and the development of frontier juncture tourist industry of living standards of the people, this is wild in a planned way to select development Cortex Clausenae Excavatae
Unboiled water fruit, can be processed into Cortex Clausenae Excavatae sugar.Its product disappears greasy appetizing, and unique flavor is deeply welcome by consumer, and walked to go abroad
Door, outlet Southeast Asia and Hong Kong and Macao.The market of Cortex Clausenae Excavatae is struck a bargain the most active in recent years, and price grows steadily, and fresh fruit is sold
Price climbs up and up, and will have good development prospect.
Summary of the invention
The goal of the invention of the present invention is offer, and one not only mouthfeel is good, crystal is bright, and exterior quality is high, and manufacture method
Simply, novel, the processing method of the Cortex Clausenae Excavatae sugar that overall flow is brief.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of preparation method of Cortex Clausenae Excavatae sugar, including step in detail below:
(1) cleaning, enucleation: carry out the clarification lime water that Cortex Clausenae Excavatae mass concentration is 0.5-1.5% soaking 20-
30min, then rinses 3-5 time with clear water, then is removed by Cortex Clausenae Excavatae core；
(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in 1-2h in color fixative solution, and carries out microwave treatment 5-30min；
(3) blanching: use high-temperature steam to fumigate 5-10min the Cortex Clausenae Excavatae after color fixative, then take out natural cooling；
(4) hardening: the Cortex Clausenae Excavatae hardening solution after cooling is soaked 1-2h, then pulls out and be crushed to particle diameter after drying
0.1-0.2cm, obtains Mount Huang skin coarse powder；Described dry to water content be 5-8%；
(5) candy: to be to boil saccharogenesis degree after 1-2:5 mixing to cause 75-85 degree by water and white sugar according to weight ratio, then will
Mount Huang skin coarse powder is poured into, and fire boils and constantly stir-fry cause founding, constantly turns refrigeration but after fire, i.e. can get Cortex Clausenae Excavatae sugar.
In the present invention, further instruction, in step (2), described color fixative solution be 1-2% sodium hexameta phosphate,
Raw lemon juice and ascorbic acid and the water that mass concentration is 0.5-1.5% are 1-2:10-20:2-5:150-according to mass ratio
The color fixative solution obtained after 200 mixing.
In the present invention, further instruction, in step (2), the frequency of described microwave is 300MHz-500MHz.
In the present invention, further instruction, in step (3), described high-temperature steam is water, sodium bicarbonate, Folium Artemisiae Argyi to be carried
Take high-temperature heating after liquid and molasses mix according to the weight ratio of 10:2:1:2 to prepare.
In the present invention, further instruction, in step (4), described hardening solution be mass concentration be 0.1-
0.15% sodium hexameta phosphate disodium, mass concentration are 1-2% firewood grass extract and mass concentration is 1-2% distannous citrate
In the combination hardening solution of at least two.
In the present invention, further instruction, in step (5), described fire boils period and is also added with menthol, and add
The weight of menthol is the 1/50 of white sugar weight.
In the present invention, further instruction, in step (5), described fire boils a point three phases: the first stage is in temperature
For 70-100 DEG C, fire boils 5-10min；Second stage is 50-70 DEG C in temperature, and fire boils 10-20min；Phase III in temperature is
40-50 DEG C, fire boils 10-20min.
Compare relative to prior art, the invention has the beneficial effects as follows:
(1) sodium hexameta phosphate of the color fixative solution 1-2% of the use of the present invention, raw lemon juice and mass concentration are 0.5-
The ascorbic acid of 1.5% is the color fixative solution obtained after 1-2:10-20:2-5:150-200 mixes with water according to mass ratio, raw
Lemon juice can carry out the regulation of pH value to solution so that solution slant acidity, and ascorbic acid stable in properties in sour environment,
The stable effect suppression vitamin C playing promotion decomposes, and adds the neutralization of sodium hexameta phosphate, can make fresh-keeping after
Article dongguashan taste is constant, life lemon juice and ascorbic acid the most first carries out mixing and adds aqueous solution soaking article dongguashan,
Adding in sodium hexameta phosphate and taste, three cooperates, and can improve the antiseptic property of Cortex Clausenae Excavatae meat after enucleation, stablize Cortex Clausenae Excavatae
Natural pigment, protection Cortex Clausenae Excavatae color and luster；And can further kill enzyme by microwave treatment, double with using color fixative solution to carry out
Weight color fixative, compares and simply uses single microwave or color fixative solution, and Cortex Clausenae Excavatae light colour and mouthfeel are more preferable；
(2) high-temperature steam of the present invention is stifling is to use water, sodium bicarbonate, Folium Artemisiae Argyi extractive liquid and molasses mixing high-temperature heating to obtain
Steam fumigate, first sodium bicarbonate can further neutralize on Cortex Clausenae Excavatae the alkaline matter of residual and such as clarify Calx
Water, can produce the osmotic pressure of 3MPa-6MPa at the saline solution that first step concentration is 5-8%, and most microorganisms are permeated at this
Can suppress its vital movement during pressure, Clausena lansium (Lour.) Skeels epidermis hardship is the most puckery, and soak also can antibacterial anticorrosion, remove Clausena lansium (Lour.) Skeels epidermis bitter taste and
Clean and be likely to remain at supracutaneous pesticide；Again, Folium Artemisiae Argyi extract, Mel can be oozed jointly by droplet when stifling
Thoroughly in Cortex Clausenae Excavatae, Folium Artemisiae Argyi extract can dry, cold expelling, antiinflammatory, relieving asthma, cough-relieving, Mel energy nourishing the stomach relieving constipation, the expansion of Mel simultaneously
Scattered ability can promote by force the infiltration of Folium Artemisiae Argyi extract, and therefore, digestion time the most greatly shortens, and is impregnated with both things in Cortex Clausenae Excavatae
Matter, adds the taste and flavor of Cortex Clausenae Excavatae sugar；Firewood grass extract, sodium hexameta phosphate disodium, stannous citrate in hardening solution
Cortex Clausenae Excavatae after stifling softening is solidified by disodium again, and two two-component carry out remedying under different conditions to Cortex Clausenae Excavatae and add
Gu, complementing each other, consistent purpose is to ensure that the profile of Cortex Clausenae Excavatae has certain plasticity, yellow due to mountain the later stage beats powder when
Skin has certain hardness, it is easier to carries out crushing and beats powder, it is to avoid Cortex Clausenae Excavatae is too soft and is bonded on the blade of pulverizer, powder of fighting each other
The problem causing obstruction, carries out after curing beating powder, becomes crystal rate higher, and appearance value is high；
(3) character that the present invention utilizes the diffusivity of fructose strong the most dexterously can be greatly shortened the time of infiltration sugar,
Infiltration white sugar is also added with menthol and can be greatly improved the penetration of white sugar infiltration Cortex Clausenae Excavatae, it is ensured that Cortex Clausenae Excavatae sugar is sweet
Spend homogeneous；
In sum, Cortex Clausenae Excavatae sugar not only mouthfeel prepared by the technical scheme that the present invention provides is good, crystal is bright, outward appearance product
Matter is high, and manufacture method is simple, novel, and overall flow is brief.
Detailed description of the invention
Embodiment 1:
A kind of preparation method of Cortex Clausenae Excavatae sugar, including step in detail below:
(1) cleaning, enucleation: carry out the clarification lime water that buff Cortex Clausenae Excavatae mass concentration is 5% soaking 20min,
Then rinse 3-5 time with clear water, then Cortex Clausenae Excavatae core is removed；
(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in the sodium hexameta phosphate of 1%, raw lemon juice and mass concentration is
The ascorbic acid of 0.5% is 1h in the color fixative solution obtained after 1:10:2:150 mixes with water according to mass ratio, line frequency of going forward side by side
Microwave treatment 5min for 300MHz；
(3) blanching: the Cortex Clausenae Excavatae after color fixative is used water, sodium bicarbonate, Folium Artemisiae Argyi extractive liquid and molasses according to 10:2:1:2
Weight ratio mixing after high-temperature heating prepare high-temperature steam and fumigate 5min, then take out natural cooling；
(4) hardening: the Cortex Clausenae Excavatae mass concentration after cooling down is 0.1-0.15% sodium hexameta phosphate disodium, mass concentration
Hardening solution for 1-2% firewood grass extract two kinds combination soaks 1-2h, then pulls out and is crushed to particle diameter 0.1cm after drying,
To Mount Huang skin coarse powder；Described dry to water content be 5%；
(5) candy: to be to boil saccharogenesis degree after 1:5 mixing to cause 75 degree, then by Mount Huang by water and white sugar according to weight ratio
Skin coarse powder pour into and add weight is white sugar weight the 1/50 of menthol, fire boils a point three phases: the first stage is in temperature
Degree is 70 DEG C, and fire boils 5min；Second stage is 60 DEG C in temperature, and fire boils 10min；Phase III is 50 DEG C in temperature, and fire boils
10min, and constantly carry out, during fire boils, the cause founding that stir-fries, after fire, constantly turn refrigeration but, i.e. can get Cortex Clausenae Excavatae sugar.
Embodiment 2:
A kind of preparation method of Cortex Clausenae Excavatae sugar, including step in detail below:
(1) cleaning, enucleation: carry out the clarification lime water that buff Cortex Clausenae Excavatae mass concentration is 8% soaking 30min,
Then rinse 5 times with clear water, then Cortex Clausenae Excavatae core is removed；
(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in the sodium hexameta phosphate of 2%, raw lemon juice and mass concentration is
The ascorbic acid of 1.5% is 2h in the color fixative solution obtained after 2:20:5:200 mixes with water according to mass ratio, line frequency of going forward side by side
Microwave treatment 30min for 500MHz；
(3) blanching: the Cortex Clausenae Excavatae after color fixative is used water, sodium bicarbonate, Folium Artemisiae Argyi extractive liquid and molasses according to 10:2:1:2
Weight ratio mixing after high-temperature heating prepare high-temperature steam and fumigate 10min, then take out natural cooling；
(4) hardening: the Cortex Clausenae Excavatae mass concentration after cooling is 2% firewood grass extract and mass concentration is 2% Fructus Citri Limoniae
The hardening solution of the Distannous two kinds of combinations of acid soaks 1-2h, then pulls out and is crushed to particle diameter 0.2cm after drying, obtains Mount Huang skin
Coarse powder；Described dry to water content be 8%；
(5) candy: to be to boil saccharogenesis degree after 2:5 mixing to cause 85 degree, then by Mount Huang by water and white sugar according to weight ratio
Skin coarse powder pour into and add weight is white sugar weight the 1/50 of menthol, fire boils a point three phases: the first stage is in temperature
Degree is 100 DEG C, and fire boils 10min；Second stage is 70 DEG C in temperature, and fire boils 20min；Phase III is 50 DEG C in temperature, and fire boils
20min, and constantly carry out, during fire boils, the cause founding that stir-fries, after fire, constantly turn refrigeration but, i.e. can get Cortex Clausenae Excavatae sugar.
Embodiment 3:
A kind of preparation method of Cortex Clausenae Excavatae sugar, including step in detail below:
(1) cleaning, enucleation: carry out the clarification lime water that buff Cortex Clausenae Excavatae mass concentration is 7% soaking 25min,
Then rinse 4 times with clear water, then Cortex Clausenae Excavatae core is removed；
(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in the sodium hexameta phosphate of 1.5%, raw lemon juice and mass concentration
Be 1.0% ascorbic acid be 1.5h in the color fixative solution obtained after 1:15:4:180 mixes with water according to mass ratio, and carry out
Frequency is microwave treatment 15min of 400MHz；
(3) blanching: the Cortex Clausenae Excavatae after color fixative is used water, sodium bicarbonate, Folium Artemisiae Argyi extractive liquid and molasses according to 10:2:1:2
Weight ratio mixing after high-temperature heating prepare high-temperature steam and fumigate 8min, then take out natural cooling；
(4) hardening: by the Cortex Clausenae Excavatae after cooling be mass concentration be that 0.12% sodium hexameta phosphate disodium, mass concentration are
1.5% firewood grass extract and the combination hardening solution 1.5h that mass concentration is 1.5% distannous citrate, then pull out and dry
After be crushed to particle diameter 0.15cm, obtain Mount Huang skin coarse powder；Described dry to water content be 7%；
(5) candy: to be to boil saccharogenesis degree after 1:5 mixing to cause 80 degree, then by Mount Huang by water and white sugar according to weight ratio
Skin coarse powder pour into and add weight is white sugar weight the 1/50 of menthol, fire boils a point three phases: the first stage is in temperature
Degree is 80 DEG C, and fire boils 9min；Second stage is 60 DEG C in temperature, and fire boils 15min；Phase III is 45 DEG C in temperature, and fire boils
15min, and constantly carry out, during fire boils, the cause founding that stir-fries, after fire, constantly turn refrigeration but, i.e. can get Cortex Clausenae Excavatae sugar.
Embodiment 4:
The preparation method of a kind of Cortex Clausenae Excavatae sugar, concrete steps are substantially the same manner as Example 3, and difference is: step (2) color fixative
In simply use microwave treatment；Step (5) is candy does not add menthol.
Embodiment 5:
The preparation method of a kind of Cortex Clausenae Excavatae sugar, concrete steps are substantially the same manner as Example 3, and difference is: protect without step (2)
Color；Harden without step (4).
Embodiment 6:
The preparation method of a kind of Cortex Clausenae Excavatae sugar, concrete steps are substantially the same manner as Example 3, and difference is: step (3) is floated
Scald: use steam to fumigate.
Embodiment 1-6 is compared, Cortex Clausenae Excavatae and Cortex Clausenae Excavatae sugar in product Cortex Clausenae Excavatae sugar production process are carried out sense organ feelings
Condition record, dissolves finished product same concentration and tastes mouthfeel, detect product sweetness at random, concrete condition such as table 1:
Table 1
As shown in Table 1, first, the outer viewing after color fixative, effect of color protection be dual color protection technology ＞ microwave color fixative ＞ without
Color protection technology；Second, from mouthfeel, the steam obtained after using special handling so that Cortex Clausenae Excavatae sugar more special flavor；The
Three, in terms of crystal shape, first pass through the Cortex Clausenae Excavatae after cure process and carry out beating powder, the coarse powder crystal obtained becomes graininess, rare
Powder is bonding, it appears that more transparent, and crystal size is more homogeneous；4th, from the point of view of sugariness, the when of infiltration sugar, add Herba Menthae
Alcohol can promote penetration so that the sugariness of Cortex Clausenae Excavatae sugar is homogeneous；In sum, technical scheme is used to prepare
Cortex Clausenae Excavatae sugar overall quality high, economic benefit is higher.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the contained the scope of the claims of the present invention.
Claims (7)
1. the preparation method of Cortex Clausenae Excavatae sugar, it is characterised in that: include step in detail below:
(1) cleaning, enucleation: the clarification lime water that Cortex Clausenae Excavatae mass concentration is 0.5-1.5% carries out soaking 20-30min, so
Rinse 3-5 time with clear water afterwards, then Cortex Clausenae Excavatae core is removed；
(2) color fixative: the Cortex Clausenae Excavatae after enucleation is soaked in 1-2h in color fixative solution, and carries out microwave treatment 5-30min；
(3) blanching: use high-temperature steam to fumigate 5-10min the Cortex Clausenae Excavatae after color fixative, then take out natural cooling；
(4) hardening: the Cortex Clausenae Excavatae hardening solution after cooling is soaked 1-2h, then pulls out and be crushed to particle diameter 0.1-after drying
0.2cm, obtains Mount Huang skin coarse powder；Described dry to water content be 5-8%；
(5) candy: to be to boil saccharogenesis degree after 1-2:5 mixing to cause 75-85 degree, then by Mount Huang by water and white sugar according to weight ratio
Skin coarse powder is poured into, and fire boils and constantly stir-fry cause founding, constantly turns refrigeration but after fire, i.e. can get Cortex Clausenae Excavatae sugar.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (2), described color fixative
Solution be mass concentration be the sodium hexameta phosphate of 1-2%, raw lemon juice and ascorbic acid that mass concentration is 0.5-1.5%,
It is the color fixative solution obtained after 1-2:10-20:2-5:150-200 mixes with water according to mass ratio.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (2), described microwave
Frequency be 300MHz-500MHz.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (3), described high temperature
Steam is that after water, sodium bicarbonate, Folium Artemisiae Argyi extractive liquid and molasses being mixed according to the weight ratio of 10:2:1:2, high-temperature heating prepares.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (4), described hardening
Solution be mass concentration be 0.1-0.15% sodium hexameta phosphate disodium, mass concentration be 1-2% firewood grass extract and mass concentration
Combination hardening solution at least two in 1-2% distannous citrate.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (5), described fire boils
Period is also added with menthol, and weight is white sugar weight the 1/50 of the menthol added.
The preparation method of a kind of Cortex Clausenae Excavatae the most as claimed in claim 1 sugar, it is characterised in that: in step (5), described fire boils
Divide three phases: the first stage is 70-100 DEG C in temperature, and fire boils 5-10min；Second stage is 50-70 DEG C in temperature, and fire boils
10-20min；Phase III is 40-50 DEG C in temperature, and fire boils 10-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610620105.6A CN106173156A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Cortex Clausenae Excavatae sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610620105.6A CN106173156A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Cortex Clausenae Excavatae sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173156A true CN106173156A (en) | 2016-12-07 |
Family
ID=57497529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610620105.6A Pending CN106173156A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Cortex Clausenae Excavatae sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173156A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108253776A (en) * | 2018-01-17 | 2018-07-06 | 北京工商大学 | A kind of drying and processing method of Schisandra chinensis |
| CN108991099A (en) * | 2017-06-06 | 2018-12-14 | 新加坡国立大学 | A kind of vacuum impregnation preservation method of Waxberry fruit and loquat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978847A (en) * | 2010-10-29 | 2011-02-23 | 华南理工大学 | Cantonese loquat new-year greeting candy and preparation method thereof |
| CN104719584A (en) * | 2015-02-22 | 2015-06-24 | 彭常安 | Method for processing calcium fruit preserves |
| CN104757235A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Method for processing low-sugar preserved rhizoma dioscoreae |
-
2016
- 2016-07-29 CN CN201610620105.6A patent/CN106173156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978847A (en) * | 2010-10-29 | 2011-02-23 | 华南理工大学 | Cantonese loquat new-year greeting candy and preparation method thereof |
| CN104719584A (en) * | 2015-02-22 | 2015-06-24 | 彭常安 | Method for processing calcium fruit preserves |
| CN104757235A (en) * | 2015-03-28 | 2015-07-08 | 谈茁 | Method for processing low-sugar preserved rhizoma dioscoreae |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991099A (en) * | 2017-06-06 | 2018-12-14 | 新加坡国立大学 | A kind of vacuum impregnation preservation method of Waxberry fruit and loquat |
| CN108253776A (en) * | 2018-01-17 | 2018-07-06 | 北京工商大学 | A kind of drying and processing method of Schisandra chinensis |
| CN108253776B (en) * | 2018-01-17 | 2021-01-22 | 北京工商大学 | Drying processing method of schisandra chinensis |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101195064B1 (en) | Ginger tea composition and making method thereof | |
| CN103583757B (en) | Preparation method of refreshing health tea | |
| CN105476028B (en) | A kind of rose preserved sliced fresh ginseng and its production method | |
| CN103564106A (en) | Honeysuckle tea beverage and preparation method thereof | |
| CN104256552A (en) | Spleen-strengthening fruit-flavored whitebait paste and preparation method thereof | |
| CN104366520A (en) | Jerky with fragrance of blueberry milk tea and processing method thereof | |
| CN106173156A (en) | A kind of preparation method of Cortex Clausenae Excavatae sugar | |
| CN103478654A (en) | Method for processing rhizome of mioga ginger | |
| EP2324718B1 (en) | Health tea and method for preparing the same | |
| CN104543138A (en) | Food retention-removing and summer heat-relieving tea and production method thereof | |
| CN106106909A (en) | A kind of seasoning durian drink and preparation method thereof | |
| CN103766928A (en) | Vinasse lamb shashlik and preparation method thereof | |
| CN103989077A (en) | Kiwi fruit taste and flower flavor crispy rice and processing method thereof | |
| CN103652957A (en) | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof | |
| CN107259025A (en) | A kind of red yeast rice ginkgo leave tea and preparation method thereof | |
| CN106937692A (en) | A kind of preparation method of health-care black tea tea bag | |
| CN105995304A (en) | Mangosteen, grape and chrysanthemum flower beverage and producing method thereof | |
| CN105815498A (en) | Ginger and scented tea granules | |
| CN104839397A (en) | Shredded coconut watermelon peel summerheat dispelling health tea and preparation method thereof | |
| CN103564115A (en) | Coffee flavored honeysuckle beverage and preparation method thereof | |
| CN104305343A (en) | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof | |
| CN107897392A (en) | A kind of production method of Guilin fermented bean curd | |
| CN107890109A (en) | Water shield oral liquor | |
| CN104068180A (en) | Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof | |
| CN107969503A (en) | A kind of processing method of Guilin fermented bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |