CN106260441A - A kind of production method of Flos Lonicerae maltose - Google Patents
A kind of production method of Flos Lonicerae maltose Download PDFInfo
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- CN106260441A CN106260441A CN201610693295.4A CN201610693295A CN106260441A CN 106260441 A CN106260441 A CN 106260441A CN 201610693295 A CN201610693295 A CN 201610693295A CN 106260441 A CN106260441 A CN 106260441A
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- flos lonicerae
- maltose
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- oryza glutinosa
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- 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
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- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
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Abstract
The invention discloses the production method of a kind of Flos Lonicerae maltose, refer to, with Semen Tritici aestivi wheat grain and Oryza glutinosa as raw material, add alpha amylase, ferment under suitable conditions, through boiling, parch, the sugar that pulls off the pot, sterilization, packed products, obtain Flos Lonicerae maltose；The Flos Lonicerae maltose sanitary index that the present invention produces is up to standard, and fragrance and the medical value of Flos Lonicerae have been fully retained, and the crowd being suitable for different age group eats.Flos Lonicerae maltose mouthfeel is good simultaneously, fragrant and sweet good to eat.
Description
Technical field
The invention belongs to food and food processing technology field, refer more particularly to the producer of a kind of Flos Lonicerae maltose
Method.
Background technology
Maltose is the fermented carbohydrate foods made of grain such as rice, Fructus Hordei Vulgaris, foxtail millet or Semen Maydis.Sweet taste is little, is white sand
/ 3rd of sugar sugariness, can increase color and luster and the fragrance of dish kind.Maltose belongs to disaccharidase class, and white, needle-shaped crystals is readily soluble
Yu Shui；Maltose acrid in the mouth warm in nature, has stomach invigorating, reduces phlegm, promotes the production of body fluid, dissipates expectorant, the effect of suppressing the hyperactive liver, can control abundant expectoration cough, hemorrhoidal hamorrhage dysentery,
Toothache halitosis, inappetence, amenorrhea stomachache, be all-ages food
The perennial half evergreen winding of gold silver Pittosporum and the shrub of stolon.Sprig is elongated, hollow, and rattan is that brown is to russet
Color.Flos Lonicerae is described as the good medicine of heat-clearing and toxic substances removing from ancient times.Its property sweet cold fragrance, clearing away heat with drugs sweet in flavor and cold in nature and do not injure one's stomach, fragrance thoroughly reach and
Can be eliminating evil.Flos Lonicerae can dispelling wind-heat, be also apt to removing summer-heat blood poison, for various febrile diseases, such as fever of the body, dermexanthesis, send out speckle, pyretic toxicity skin ulcer
The disease such as carbuncle, laryngopharynx swelling and pain, equal effect is notable.
Therefore Flos Lonicerae and maltose combine the Flos Lonicerae maltose made, and sugariness is low, is of high nutritive value, and has
Certain food therapy effect, eats the crowd of applicable all age group, can occupy certain status in food products market.
Summary of the invention
The purpose of the present invention, is the production method being to provide a kind of Flos Lonicerae maltose, the Flos Lonicerae maltose obtained,
Mouthfeel is good, fragrant and sweet, and sanitary index is up to standard, has certain food therapy effect.
The present invention is achieved by the following technical programs:
The production method of a kind of Flos Lonicerae maltose, comprises the steps:
1) Semen Tritici aestivi wheat grain processes:
After being soaked in water 1 day by Semen Tritici aestivi wheat grain, taking out, every day, use water drenched bud three times；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into
Foam, stand-by；
2) process of Oryza glutinosa:
With water, Oryza glutinosa is soaked 8-9 hour, with stopper, the Oryza glutinosa soaked is drained, steam 0.5-0.8 hour, then spreading for cooling is extremely
Room temperature；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and α-amylase, admix step 1) in smash into Fructus Hordei Germinatus of foam, after stirring,
Fermentation；
4) prepare Flos Lonicerae soak water:
Take fresh Flos Lonicerae, clean up, soak in 70-80 DEG C, filter, obtain Flos Lonicerae and soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 7-8 hour；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae soak water mixing, use low baking temperature parch, obtain the Flos Lonicerae of molding
Maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae sugar of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
Further, described step 1) in the consumption of water be add Semen Tritici aestivi wheat grain weight 3-4 times, the water used, water temperature
For 20-30 DEG C.
Further, described step 1) in drench the bud time be 8-9 days.
Further, described step 2) in the consumption of water be add Oryza glutinosa weight 3-4 times.
Further, described step 3) in, fermentation condition is temperature 22-28 DEG C, 1.5-2 hour time.
Further, described step 4) in soak time be 2-2.5 hour.
Further, described step 1)～4) in, Semen Tritici aestivi wheat grain, Oryza glutinosa, α-amylase, the input amount of Flos Lonicerae, according to
Weight ratio is, Semen Tritici aestivi wheat grain: Oryza glutinosa: α-amylase: Flos Lonicerae=1:10:0.08-0.1:0.6-0.8.
Further, described step 6) the parch time is 3-5 hour.
Use production method of the present invention, have the advantage that
1, fermentation time is short and complete, by adding α-amylase, ferments at a suitable temperature, improves fermentation rate,
Promote that Starch Conversion is maltose by microorganism, reduce the production of by-product.And to be generally 3-5 little the traditional malt sugar fermentation time
Time, and it is insufficient to ferment, and by-product is more.
2, sanitary index is up to standard, and the especially long-time slowly fermented food of general fermented product, microorganism or antibacterial are easy
Exceeding standard, tunning of the present invention boils process in 7-8 hour through 80-90 DEG C again, can remove in tunning produce microorganism or
Antibacterial, it is ensured that the sanitary index of product is up to standard.
3, fragrance and the medical value of Flos Lonicerae are fully retained, by the immersion of 70-80 DEG C and low baking temperature parch, extract gold
The fragrance of Flos Lonicerae and benefit materials, do not damage the nutritional labeling in Flos Lonicerae maltose simultaneously.
To sum up, the Flos Lonicerae maltose obtained by the production method of the present invention, sanitary index is up to standard, and gold has been fully retained
The fragrance of Flos Lonicerae and medical value, mouthfeel is good, fragrant and sweet good to eat, and the crowd being suitable for different age group eats.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment 1
1) Semen Tritici aestivi wheat grain processes:
After 2kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenches bud 8 days, wherein uses
Water, water temperature is 20-30 DEG C；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into foam, stand-by；
2) process of Oryza glutinosa:
With the water of 16Kg, 5Kg Oryza glutinosa is soaked 8 hours, after the Oryza glutinosa soaked being drained with stopper, steam 0.5 hour, then
Spreading for cooling is to room temperature；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and the α-amylase of 0.05Kg, admix step 1) in smash into Fructus Hordei Germinatus of foam, stir
Mix after uniformly, 20-30 DEG C of bottom fermentation 1.5 hours；
4) prepare Flos Lonicerae soak water:
Take fresh 0.31Kg Flos Lonicerae, clean up, soak 2.4 hours in 70-80 DEG C of water, filter, obtain Flos Lonicerae
Soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 8 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae maltose soak water mixing, with low baking temperature parch 4.5 hours, obtain
The Flos Lonicerae maltose of molding；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae maltose of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 2
1) Semen Tritici aestivi wheat grain processes:
After 1.5kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenched bud 9 days, Qi Zhongyong
The water arrived, water temperature is 20-30 DEG C；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into foam, stand-by；
2) process of Oryza glutinosa:
With the water of 20Kg, 5Kg Oryza glutinosa is soaked 9 hours, after the Oryza glutinosa soaked being drained with stopper, steam 0.8 hour, then
Spreading for cooling is to room temperature；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and the α-amylase of 0.04Kg, admix step 1) in smash into Fructus Hordei Germinatus of foam, stir
Mix after uniformly, 20-30 DEG C of bottom fermentation 2 hours；
4) prepare Flos Lonicerae soak water:
Take fresh 0.36Kg Flos Lonicerae, clean up, soak 2 hours in 70-80 DEG C of water, filter, obtain Flos Lonicerae leaching
Soaked；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 7 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae soak water mixing, with low baking temperature parch 3.5 hours, obtain molding
Flos Lonicerae maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae maltose of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 3
1) Semen Tritici aestivi wheat grain processes:
After 1.6kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenched bud 8 days, Qi Zhongyong
The water arrived, water temperature is 20-30 DEG C；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into foam, stand-by；
2) process of Oryza glutinosa:
With the water of 15Kg, 5Kg Oryza glutinosa is soaked 8.5 hours, after the Oryza glutinosa soaked being drained with stopper, steams 0.7 hour,
Spreading for cooling is to room temperature again；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and the α-amylase of 0.04Kg, admix step 1) in smash into Fructus Hordei Germinatus of foam, stir
Mix after uniformly, 20-30 DEG C of bottom fermentation 1.5 hours；
4) prepare Flos Lonicerae soak water:
Take fresh 0.40Kg Flos Lonicerae, clean up, soak 2.2 hours in 70-80 DEG C of water, filter, obtain Flos Lonicerae
Soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 7.2 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae maltose soak water mixing, with low baking temperature parch 5 hours, become
The Flos Lonicerae maltose of type；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae maltose of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 4
1) Semen Tritici aestivi wheat grain processes:
After 1.7kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenched bud 9 days, Qi Zhongyong
The water arrived, water temperature is 20-30 DEG C；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into foam, stand-by；
2) process of Oryza glutinosa:
With the water of 17Kg, 5Kg Oryza glutinosa is soaked 8.7 hours, after the Oryza glutinosa soaked being drained with stopper, steams 0.6 hour,
Spreading for cooling is to room temperature again；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and the α-amylase of 0.05Kg, admix step 1) in smash into Fructus Hordei Germinatus of foam, stir
Mix after uniformly, 20-30 DEG C of bottom fermentation 1.6 hours；
4) prepare Flos Lonicerae soak water:
Take fresh 0.30Kg Flos Lonicerae, clean up, soak 2.1 hours in 70-80 DEG C of water, filter, obtain Flos Lonicerae
Soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 8 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae maltose soak water mixing, with low baking temperature parch 4 hours, become
The Flos Lonicerae maltose of type；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae maltose of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 5
1) Semen Tritici aestivi wheat grain processes:
After 1.9kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenched bud 8 days, Qi Zhongyong
The water arrived, water temperature is 20-30 DEG C；Wheat grain and Fructus Hordei Germinatus are cleaned, is ground into foam, stand-by；
2) process of Oryza glutinosa:
With the water of 19Kg, 5Kg Oryza glutinosa is soaked 8.4 hours, after the Oryza glutinosa soaked being drained with stopper, steams 0.5 hour,
Spreading for cooling is to room temperature again；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and the α-amylase of 0.05Kg, admix step 1) in smash into Fructus Hordei Germinatus of foam, stir
Mix after uniformly, 20-30 DEG C of bottom fermentation 1.8 hours；
4) prepare Flos Lonicerae soak water:
Take fresh 0.35Kg Flos Lonicerae, clean up, soak 2.5 hours in 70-80 DEG C of water, filter, obtain Flos Lonicerae
Soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate
It is warming up to 80-90 DEG C, boils 7.5 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae maltose soak water mixing, with low baking temperature parch 3 hours, become
The Flos Lonicerae maltose of type；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae maltose of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
According in GB/T13104-2005 " sugar sanitary standard ", the Testing index requirement of microorganism, to embodiment 1 to reality
Executing example 5 product and carried out microorganism detection, testing result is as follows:
From the point of view of testing result, the Flos Lonicerae maltose microbiological indicator that embodiment prepares is up to standard, conformance with standard requirement.
Claims (8)
1. the production method of a Flos Lonicerae maltose, it is characterised in that described production method is carried out as steps described below:
1) Semen Tritici aestivi wheat grain processes:
After being soaked in water 1 day by Semen Tritici aestivi wheat grain, taking out, every day, use water drenched bud three times；Wheat grain and Fructus Hordei Germinatus are cleaned, are ground into foam,
Stand-by；
2) process of Oryza glutinosa:
With water, Oryza glutinosa is soaked 8-9 hour, with stopper, the Oryza glutinosa soaked is drained, steam 0.5-0.8 hour, then spreading for cooling is to room
Temperature；
3) fermentation:
By step 2) Oryza glutinosa of spreading for cooling and α-amylase, admix step 1) in smash into Fructus Hordei Germinatus of foam, after stirring, send out
Ferment；
4) prepare Flos Lonicerae soak water:
Take fresh Flos Lonicerae, clean up, soak in 70-80 DEG C, filter, obtain Flos Lonicerae and soak water；
5) boil:
Step 3 is squeezed with squeezer) the middle fermented product fermented, use filtered through gauze squeezeding juice, collect filtrate；Filtrate heats up
To 80-90 DEG C, boil 7-8 hour；
6) parch:
By step 5) in the filtrate that boils and Flos Lonicerae soak water mixing, use low baking temperature parch, obtain the Flos Lonicerae Fructus Hordei Germinatus of molding
Sugar；
7) sugar that pulls off the pot:
By off the pot for the Flos Lonicerae maltose of molding, through pulling sugar, obtaining can the Flos Lonicerae sugar of subpackage；
8) Flos Lonicerae maltose is carried out sterilizing process, be packaged into finished product.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 1) in water
Consumption is add Semen Tritici aestivi wheat grain weight 3-4 times, and the water used, water temperature is 22-27 DEG C.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 1) middle pouring bud
Time is 8-9 days.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 2) in water
Consumption is add Oryza glutinosa weight 3-4 times.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 3) in, send out
Ferment condition is temperature 22-28 DEG C, 1.5-2 hour time.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 4) middle immersion
Time is 2-2.5 hour.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 1)～4)
In, Semen Tritici aestivi wheat grain, Oryza glutinosa, α-amylase, the input amount of Flos Lonicerae, according to weight ratio be, Semen Tritici aestivi wheat grain: Oryza glutinosa: α-amylase:
Flos Lonicerae=1:10:0.08-0.1:0.6-0.8.
A kind of production method of Flos Lonicerae maltose, it is characterised in that: described step 6) parch time
Between be 3-5 hour.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
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| CN102511614A (en) * | 2011-12-19 | 2012-06-27 | 李�浩 | Sweet potato flour sugar and preparation method thereof |
| CN103829012A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Preparation method of maltose |
| CN105695532A (en) * | 2016-03-02 | 2016-06-22 | 尹仲荣 | Preparing method for malt sugar |
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2016
- 2016-08-19 CN CN201610693295.4A patent/CN106260441A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102511614A (en) * | 2011-12-19 | 2012-06-27 | 李�浩 | Sweet potato flour sugar and preparation method thereof |
| CN103829012A (en) * | 2014-02-24 | 2014-06-04 | 郎溪县睿智生产力促进中心有限公司 | Preparation method of maltose |
| CN105695532A (en) * | 2016-03-02 | 2016-06-22 | 尹仲荣 | Preparing method for malt sugar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
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Application publication date: 20170104 |