CN106306300A - Production method of osmanthus flower maltose - Google Patents
Production method of osmanthus flower maltose Download PDFInfo
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- CN106306300A CN106306300A CN201610695230.3A CN201610695230A CN106306300A CN 106306300 A CN106306300 A CN 106306300A CN 201610695230 A CN201610695230 A CN 201610695230A CN 106306300 A CN106306300 A CN 106306300A
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- flos osmanthi
- osmanthi fragrantis
- maltose
- water
- production method
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 title claims abstract description 55
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000019082 Osmanthus Nutrition 0.000 title abstract description 12
- 241000333181 Osmanthus Species 0.000 title abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 240000007594 Oryza sativa Species 0.000 claims abstract description 35
- 235000013339 cereals Nutrition 0.000 claims abstract description 29
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 68
- 238000000034 method Methods 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 14
- 239000006260 foam Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 14
- 230000007480 spreading Effects 0.000 claims description 14
- 230000003203 everyday effect Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 abstract description 8
- 230000000717 retained effect Effects 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 238000010792 warming Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000009923 sugaring Methods 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 201000000736 Amenorrhea Diseases 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 208000032139 Halitosis Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 231100000540 amenorrhea Toxicity 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003172 expectorant agent Substances 0.000 description 2
- 230000003419 expectorant effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000004371 toothache Diseases 0.000 description 2
- 241001573881 Corolla Species 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 241000282798 Rhinocerotidae Species 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/12—Disaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- General Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method of osmanthus flower maltose. The preparation method includes: using wheat grains and glutinous rice as raw materials; adding alpha-amylase; fermenting in proper conditions; boiling, stir-frying, pouring out of a pot, pulling to obtain sugar, sterilizing, and packaging to obtain osmanthus flower maltose. Hygienic indexes of osmanthus flower maltose reach the standards, fragrance and medicinal value of the osmnthus flower are completely retained, and Osmanthus flower maltose is suitable for people at different ages to eat. The production method is simple and low in time consumption.
Description
Technical field
The invention belongs to food and food processing technology field, refer more particularly to the production method of a kind of Flos Osmanthi Fragrantis maltose.
Background technology
Flos Osmanthi Fragrantis has another name called sweet-scented osmanthus, rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, and matter heavily fortified point skin is thin, leaf oblong face end point,
To life, not withering through the winter, between Folium Arachidis hypogaeae internal organs, corolla sympetalous four splits, and shape is little, and when Flos Osmanthi Fragrantis blooms, giving off a strong fragrance causes remote, and its fragrance has the denseest
Two features held concurrently, can cleanse clearly, and dense cause far, therefore has the laudatory title of " Folium Et Cacumen Murrayae "；Be produce spice, make food preciousness former
Material.In addition Flos Osmanthi Fragrantis 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.
At present in terms of Flos Osmanthi Fragrantis food processing research, the most famous is Sweet-scented Osmanthus, is commonly called as sugaring Flos Osmanthi Fragrantis, its manufacture method
Being to mix Flos Osmanthi Fragrantis with white sugar to knead, load terrine or Plastic Drum, the natural fermentation maturation through 3～6 months is Sweet-scented Osmanthus.
Its advantage is that Flos Osmanthi Fragrantis is not damaged on fragrance and medical value, but its product exists following defect: one is starting fermentation speed
Slowly, also resulting in miscellaneous bacteria in product too many, sanitary index is poor, and two is that white sugar sugariness is too high, is not suitable for child and old man's length
Phase eats.
And 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
/ 3rd of Saccharum Sinensis Roxb. sugariness, can increase color and luster and the fragrance of dish kind.Maltose belongs to disaccharidase class, white, needle-shaped crystals, easily
It is dissolved in water.Flos Osmanthi Fragrantis 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.
Therefore Flos Osmanthi Fragrantis and maltose combine the Flos Osmanthi Fragrantis maltose made, and sugariness is low, is of high nutritive value, and will be suitable for
The crowd of all age group eats.
Summary of the invention
The purpose of the present invention, is the production method being to provide a kind of Flos Osmanthi Fragrantis maltose, the Flos Osmanthi Fragrantis maltose obtained, health
Index is up to standard, has both remained fragrance and the medical value of Flos Osmanthi Fragrantis, has again the fresh and sweet good to eat of maltose.
The present invention is achieved by the following technical programs:
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 Osmanthi Fragrantis soak water:
Take fresh Flos Osmanthi Fragrantis, clean up, soak in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 Osmanthi Fragrantis soak water mixing, use low baking temperature parch, obtain the Flos Osmanthi Fragrantis Fructus Hordei Germinatus of molding
Sugar；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage；
8) Flos Osmanthi Fragrantis 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 22-27 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 0.5-0.8 hour.
Further, described step 1)～4) in, Semen Tritici aestivi wheat grain, Oryza glutinosa, α-amylase, the input amount of Flos Osmanthi Fragrantis, according to weight
Amount ratio is, Semen Tritici aestivi wheat grain: Oryza glutinosa: α-amylase: Flos Osmanthi Fragrantis=1:10:0.08-0.1:0.3-0.5.
Further, described step 6) the parch time is 3-5 hour.
Use production method of the present invention, have the advantage that
1, production process simply, the shortest, according to the described production method of the present invention, the sugaring cycle is about 9-10 days, far
Be faster than tradition sugaring Flos Osmanthi Fragrantis production time, and the present invention use instrument and equipment relatively easy, facilitate family workshop or
Individual carries out the production of Flos Osmanthi Fragrantis maltose.
2, fermentation time is short and complete, by adding α-amylase, ferments at a suitable temperature, it is provided that 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, and Sweet-scented Osmanthus is typically through the lengthy fermentation of 3-6 month, and by-product and miscellaneous bacteria are relatively
Many.
3, 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.
4, fragrance and the medical value of Flos Osmanthi Fragrantis are fully retained, are soaked and low baking temperature parch by high temperature, extract the perfume (or spice) of Flos Osmanthi Fragrantis
Taste and benefit materials, do not damage the nutritional labeling in Flos Osmanthi Fragrantis simultaneously.
To sum up, the Flos Osmanthi Fragrantis maltose obtained by the production method of the present invention, not only production process simply, the shortest, and
And sanitary index is up to standard, fragrance and the medical value of Flos Osmanthi Fragrantis being fully retained, 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 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 13Kg, 5Kg Oryza glutinosa is soaked 8.5 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 0.04Kg, 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 Osmanthi Fragrantis soak water:
Take fresh 0.15Kg Flos Osmanthi Fragrantis, clean up, soak 0.8 hour in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 7.3 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Osmanthi Fragrantis soak water mixing, with low baking temperature parch 3 hours, obtain the Flos Osmanthi Fragrantis of molding
Maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage.
8) Flos Osmanthi Fragrantis maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 2
1) Semen Tritici aestivi wheat grain processes:
After 1.2kg 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 10Kg, 5Kg Oryza glutinosa is soaked 8.2 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 0.05Kg, 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 Osmanthi Fragrantis soak water:
Take fresh 0.16Kg Flos Osmanthi Fragrantis, clean up, soak 0.7 hour in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 7.7 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Osmanthi Fragrantis soak water mixing, with low baking temperature parch 3.5 hours, obtain the osmanthus of molding
Flower maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage.
8) Flos Osmanthi Fragrantis maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 3
1) Semen Tritici aestivi wheat grain processes:
After 1.3kg 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 11Kg, 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 Osmanthi Fragrantis soak water:
Take fresh 0.20Kg Flos Osmanthi Fragrantis, clean up, soak 0.5 hour in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 7.5 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Osmanthi Fragrantis soak water mixing, with low baking temperature parch 4 hours, obtain the Flos Osmanthi Fragrantis of molding
Maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage；
8) Flos Osmanthi Fragrantis maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 4
1) Semen Tritici aestivi wheat grain processes:
After 10kg water soaking 0.5kg Semen Tritici aestivi wheat grain 1 day, taking out, every day, use water drenched bud three times, drenches bud 9 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 12Kg, 5Kg Oryza glutinosa is soaked 8.9 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 Osmanthi Fragrantis soak water:
Take fresh 0.25Kg Flos Osmanthi Fragrantis, clean up, soak 0.5 hour in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Osmanthi Fragrantis soak water mixing, with low baking temperature parch 4.5 hours, obtain the osmanthus of molding
Flower maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage.
8) Flos Osmanthi Fragrantis maltose is carried out sterilizing process, be packaged into finished product.
Embodiment 5
1) Semen Tritici aestivi wheat grain processes:
After 1.4kg 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 10Kg, 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 1.5 hours；
4) prepare Flos Osmanthi Fragrantis soak water:
Take fresh 0.19Kg Flos Osmanthi Fragrantis, clean up, soak 0.6 hour in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 hours；
6) parch:
By step 5) in the filtrate that boils and Flos Osmanthi Fragrantis soak water mixing, with low baking temperature parch 5 hours, obtain the Flos Osmanthi Fragrantis of molding
Maltose；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage；
8) Flos Osmanthi Fragrantis 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 Osmanthi Fragrantis maltose microbiological indicator that embodiment prepares is up to standard, conformance with standard requirement.
Claims (8)
1. the production method of a Flos Osmanthi Fragrantis 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 Osmanthi Fragrantis soak water:
Take fresh Flos Osmanthi Fragrantis, clean up, soak in boiling water, filter, obtain Flos Osmanthi Fragrantis 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 Osmanthi Fragrantis soak water mixing, use low baking temperature parch, obtain the Flos Osmanthi Fragrantis maltose of molding；
7) sugar that pulls off the pot:
By off the pot for the Flos Osmanthi Fragrantis maltose of molding, through pulling sugar, obtaining can the Flos Osmanthi Fragrantis maltose of subpackage；
8) Flos Osmanthi Fragrantis maltose is carried out sterilizing process, be packaged into finished product.
A kind of production method of Flos Osmanthi Fragrantis maltose, it is characterised in that: described step 1) in the use of water
Amount is 3-4 times of addition Semen Tritici aestivi wheat grain weight, and the water used, water temperature is 22-27 DEG C.
A kind of production method of Flos Osmanthi Fragrantis maltose, it is characterised in that: described step 1) in drench bud time
Between be 8-9 days.
A kind of production method of Flos Osmanthi Fragrantis maltose, it is characterised in that: described step 2) in the use of water
Amount is 3-4 times of addition Oryza glutinosa weight.
The production method of a kind of Flos Osmanthi Fragrantis maltose, it is characterised in that described step 3) in, fermentation
Condition is temperature 22-28 DEG C, 1.5-2 hour time.
The production method of a kind of Flos Osmanthi Fragrantis maltose, it is characterised in that described step 4) in soak time
Between be 0.5-0.8 hour.
A kind of production method of Flos Osmanthi Fragrantis 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 Osmanthi Fragrantis, according to weight ratio be, Semen Tritici aestivi wheat grain: Oryza glutinosa: α-amylase: Flos Osmanthi Fragrantis
=1:10:0.08-0.1:0.3-0.5.
The production method of a kind of Flos Osmanthi Fragrantis maltose, it is characterised in that described step 6) the parch time
For 3-5 hour.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| 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 |
| CN114468109A (en) * | 2020-11-11 | 2022-05-13 | 桃源县佳奇食品有限责任公司 | Production and processing method of sweet osmanthus candy |
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| CN102511614A (en) * | 2011-12-19 | 2012-06-27 | 李�浩 | Sweet potato flour sugar and preparation method thereof |
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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 |
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| 姚宝骏，等: "《生命的基础》", 31 March 2012 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| 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 |
| CN114468109A (en) * | 2020-11-11 | 2022-05-13 | 桃源县佳奇食品有限责任公司 | Production and processing method of sweet osmanthus candy |
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