CN106213078A - 一种蜂蜜酥梨汁及其制备方法 - Google Patents
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Abstract
本发明公开了一种蜂蜜酥梨汁,由下述重量份的原料制成:砀山酥梨40‑60,蜂蜜10‑30,中药浓缩液5‑15,木糖醇0‑2,Vc 0‑1,苹果酸5‑10,山楂汁8‑18,樱桃汁5‑10,果胶酶0‑0.5,茉莉花茶水30‑40;本发明以蜂蜜、酥梨汁为基本原料,不添加任何添加剂,外观均匀柔和、风味可口,本发明以蜂蜜、砀山酥梨为基本原料,不添加任何添加剂,外观均匀柔和、风味可口,具有新鲜酥梨原有的清香气味和清爽口感,又添加了樱桃汁、山楂汁,改善了酥梨汁的风味,具有丰富的营养成分和保健作用,同时加入中药浓缩液,长期饮用具有去热清痰、止咳润肺、促进组织再生,润肺肠,补脾益肾,解毒保肝,强心造血,调剂血压血糖,调节神经、改善睡眠,护肤美容,养生延年,抗衰强身的特殊功效等功效,避免了传统化学添加剂对人体的危害,具有极大的保健价值和市场前景。
Description
技术领域
本发明涉及蜂蜜领域,具体是一种蜂蜜酥梨汁及其制备方法。
背景技术
蜂蜜,味甘、性平;归脾、胃、肺、大肠经;功能主治:调补脾胃、缓急止痛、润肺止咳、润肠通便、润肤生肌、解毒;主脘腹虚痛、肺燥咳嗽、肠燥便秘、目赤、口疮、溃疡不敛、风疹瘙痒、水火烫伤等。《本经》记载蜂蜜:主心腹邪气,诸惊痫,安五脏诸不足,益气补中,止痛解毒,和百药。《纲目》记载蜂蜜:和营卫、润脏腑,通三焦,调脾胃。
砀山酥梨含有糖份,矿物质,有机酸和多种维生素,营养极为丰富,是不可多得的果中佳品,除鲜食外,还可加工成梨酒、梨膏梨糖和罐头等,是食品工业的重要原料。梨汁、梨膏具有去热清痰,止咳润肺等药用价值,是人们日常十分喜爱的辅助药剂。绿色食品砀山酥梨以果大核小、黄亮型美、皮薄多汁、酥脆甘甜而驰名中外。砀山酥梨酥脆,汁多,味浓甜,有石细胞;可溶性固形物11%~14%,可溶性糖7.35%,可滴定酸0.10%,维生素C 2.21毫克/百克。但由于新鲜砀山酥梨的保鲜、贮存、运输等问题,难以满足消费者长期食用的需求。
发明内容
本发明的目的是解决新鲜酥梨的保鲜、贮存、运输等问题,提供一种蜂蜜酥梨汁及其制备方法。
为实现上述目的,本发明提供如下技术方案:
与现有技术相比,本发明的有益效果是:
本发明以蜂蜜、砀山酥梨为基本原料,不添加任何添加剂,外观均匀柔和、风味可口,具有新鲜酥梨原有的清香气味和清爽口感,又添加了樱桃汁、山楂汁,改善了酥梨汁的风味,具有丰富的营养成分和保健作用,同时加入中药浓缩液,长期饮用具有去热清痰、止咳润肺、促进组织再生,润肺肠,补脾益肾,解毒保肝,强心造血,调剂血压血糖,调节神经、改善睡眠,护肤美容,养生延年,抗衰强身的特殊功效等功效,避免了传统化学添加剂对人体的危害,具有极大的保健价值和市场前景。
本发明制备方法中避免了热杀菌使梨的热敏性成分损失和直接高静压处理无法保证储藏期内其感官品质的缺点,可以保持梨汁汁的原有风味,基本保留砀山酥梨的风味成分和营养物质。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
一种蜂蜜酥梨汁,由下述重量份的原料制成:
砀山酥梨40,蜂蜜10,中药浓缩液5,木糖醇0.2,Vc 0.5,苹果酸5,山楂汁8,樱桃汁5,果胶酶0.1,茉莉花茶水30;
所述茉莉花茶水为茉莉花当天冲泡而成的茶叶水,其中茉莉花与饮用水质量比为1:15-20。
所述中药浓缩液,由下述重量份的原料制得:
川贝母5、柚子皮3、鲜竹沥5、枇杷叶7、桔梗10、芦根4、桑白皮6、子芩3、百合8、天冬5。
所述中药浓缩液制备方法,包括如下步骤:
1)、取中药材原料用水洗净,沥干;
2)、将洗净后的原料加入10倍的水,浸泡4小时,先用武火烧开,再用文火煎煮60-90分钟,过滤,将滤液用容器保存待用;
3)、将步骤2中的滤渣再次加入5倍重量的水煎煮两次,每次加热提取50分钟,过滤,得滤液;
4)、合并三次滤液,10000r/min的管式离心机离心5~10分钟,取上清液,加入蜂王浆,搅拌均匀,将上清液蒸发浓缩至相当于含生药1g/mL,冷却即得。
所述蜂蜜为枣花蜂蜜,枣花蜜性甘平偏温、维生素C含量较高,营养丰富,是滋补首选蜜种。枣花蜜具有抗菌消炎,促进组织再生,润肺肠,补脾益肾,解毒保肝,强心造血,调剂血压血糖,调节神经、改善睡眠,护肤美容,养生延年,抗衰强身的特殊功效。是调制中药的上等蜂蜜,也是妇女、儿童、老年人和体弱患者的理想蜂蜜。
所述一种蜂蜜酥梨汁的制备方法,包括如下步骤:
1)、原料处理:选择成熟度九成、选择完好、无损、新鲜砀山酥梨,剔除次果、烂果,清水清洗干净后,去皮去胡,切成4-6块;
2)、压榨:将酥梨置于不锈钢容器中加热到65.5℃,然后压榨取汁,添加果胶酶提高出汁率,加入少量食盐延缓果汁氧化;
3)、过滤与分离:将压榨所得的热果汁过滤,然后离心分离除去果肉,滤液冷却到10℃以下,并将梨汁初品匀质;
4)、蜂蜜处理:将蜂蜜在40℃下均质,打核10分钟后,再真空条件下500目过滤;
5)、果汁的调整:为改进酥梨果汁风味,需要对酸、甜度进行调整,向酥梨汁中加入加入中药浓缩液、Vc、木糖醇、苹果酸、山楂汁、樱桃汁搅拌10-15分钟后,加入蜂蜜搅拌均匀,低频均质40分钟;
6)、调配pH值:调节pH值至3.7-4.0,调节pH值一方面使果汁具有更符合消费者的口感,一方面为高静压处理提高更利于杀灭桃汁中的微生物的环境,进而增强高静压对果汁的杀菌效果;调节pH值后装袋、封口;
7)、高静压处理:将蜂蜜酥梨汁初品置于高静压设备的处理釜中,升压至550MPa后保压15分钟,即得到蜂蜜酥梨汁。高静压加工过程易操作,对加工设备没有特殊要求,只需要将密封后的袋装桃汁置于高压釜内,待保压一定时间后即可,相对于热加工需要热加工后再灌装、密封、倒罐、冷却等步骤节省时间,简化了后续的包装工序,并且节能环保。
以下各实施例与实施例1的区别仅在于,
实施例2
一种蜂蜜酥梨汁,由下述重量份的原料制成:
砀山酥梨50,蜂蜜20,中药浓缩液10,木糖醇1,Vc 0.5,苹果酸8,山楂汁13,樱桃汁8,果胶酶0.3,茉莉花茶水35。
实施例3
一种蜂蜜酥梨汁,由下述重量份的原料制成:
砀山酥梨60,蜂蜜30,中药浓缩液15,木糖醇2,Vc 1,苹果酸10,山楂汁18,樱桃汁10,果胶酶0.5,茉莉花茶水40。
Claims (6)
1.一种蜂蜜酥梨汁,其特征在于,由下述重量份的原料制成:
砀山酥梨40-60,蜂蜜10-30,中药浓缩液5-15,木糖醇0-2,Vc 0-1,苹果酸5-10,山楂汁8-18,樱桃汁5-10,果胶酶0-0.5,茉莉花茶水30-40;
所述中药浓缩液,由下述重量份的原料制得:
川贝母5、柚子皮3、鲜竹沥5、枇杷叶7、桔梗10、芦根4、桑白皮6、子芩3、百合8、天冬5。
2.根据权利要求1所述的一种蜂蜜酥梨汁,其特征在于,由下述重量份的原料制成:
砀山酥梨50,蜂蜜20,中药浓缩液10,木糖醇1,Vc 0.5,苹果酸8,山楂汁13,樱桃汁8,果胶酶0.3,茉莉花茶水35。
3.根据权利要求1所述的一种蜂蜜酥梨汁,其特征在于,所述中药浓缩液由以下方法制备而成:
1)、取中药材原料用水洗净,沥干;
2)、将洗净后的原料加入10倍的水,浸泡4小时,先用武火烧开,再用文火煎煮60-90分钟,过滤,将滤液用容器保存待用;
3)、将步骤2中的滤渣再次加入5倍重量的水煎煮两次,每次加热提取50分钟,过滤,得滤液;
4)、合并三次滤液,10000r/min的管式离心机离心5~10分钟,取上清液,加入蜂王浆,搅拌均匀,将上清液蒸发浓缩至相当于含生药1g/mL,冷却即得。
4.根据权利要求1所述的一种蜂蜜酥梨汁,其特征在于,所述蜂蜜为枣花蜂蜜。
5.根据权利要求1所述的一种蜂蜜酥梨汁,其特征在于,所述茉莉花茶水为茉莉花当天冲泡而成的茶叶水,其中茉莉花与饮用水质量比为1:15-20。
6.如权利要求1-5任意一项所述的蜂蜜酥梨汁的制备方法,其特征在于,包括以下步骤:
1)、原料处理:选择成熟度九成、选择完好、无损、新鲜砀山酥梨,剔除次果、烂果,清水清洗干净后,去皮去胡,切成4-6块;
2)、压榨:将酥梨置于不锈钢容器中加热到65.5℃,然后压榨取汁,添加果胶酶提高出汁率,加入少量食盐延缓果汁氧化;
3)、过滤与分离:将压榨所得的热果汁过滤,然后离心分离除去果肉,滤液冷却到10℃以下,并将梨汁初品匀质;
4)、蜂蜜处理:将蜂蜜在40℃下均质,打核10分钟后,再真空条件下500目过滤;
5)、果汁的调整:为改进酥梨果汁风味,需要对酸、甜度进行调整,向酥梨汁中加入加入中药浓缩液、Vc、木糖醇、苹果酸、山楂汁、樱桃汁搅拌10-15分钟后,加入蜂蜜搅拌均匀,低频均质40分钟;
6)、调配pH值:调节pH值至3.7-4.0;
7)、高静压处理:将蜂蜜酥梨汁初品置于高静压设备的处理釜中,升压至550MPa后保压15分钟,即得到蜂蜜酥梨汁。
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