CN106387263A - 一种醇香风味仁面果蜜饯及制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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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
-
- 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
Abstract
本发明公开了一种醇香风味仁面果蜜饯及制作方法,以仁面果为原料,同时添加枳实、芜菁花、襄荷,制作出一种醇香风仁面果蜜饯。其充分利用仁面果的营养价值,与中药相互配伍,协同增效,具有健脾益胃、消积导滞的功效。发明中,对原料仁面果进行了果醋酵母初发酵,为产品增添了醇香味,对中药汁进行甜酒曲发酵,有效去除了中药汁的苦涩味;制得的成品酸甜可口,肉质丰富,风味独特,营养丰富,且具有一定的保健功能,长期食用可明显改善饮食积滞人群的不适。其制作工艺简单,易于实现,能够顺应时代发展潮流,可以进行批量生产。
Description
技术领域
本发明涉及食品加工领域,具体涉及以仁面果为原料,加入具有保健功效的中药材,制得的一种醇香风味仁面果蜜饯。
背景技术
仁面果,木质常绿藤本植物,原生于原始森林,属野生植物水果。常绿乔木,高可达10米。叶子羽状复叶,核果的内果皮有几个小眼点,像女孩的脸庞,所以称为人面果。喜光和土壤肥沃之处,生长迅速,不耐贫瘠和干旱,抗风。嫩果可制成人面酥等,成熟果酸甜供食用。仁面果具有开胃消食的功效。
枳实,属芸香科植物酸橙及栽培变种或甜橙的干燥幼果。酸橙,芸香科、柑橘属小乔木,枝叶密茂,刺多,徒长枝的刺长达8厘米。叶色浓绿,质地颇厚主产于四川、江西、福建、江苏等地。采摘或采集自落的果实,自中部横切为两半,晒干或低温干燥,较小者直接晒干或低温干燥。用时洗净、闷透,切薄片,干燥。生用或麸炒用。枳实味苦、辛、酸,性温,归脾、胃、大肠经,具有破气除痞、消积导滞的功效,常用于积滞内停、痞满胀痛、大便秘结、泻痢后重、结胸、胃下垂、子宫脱垂、脱肛。
芜菁花,为十字花科植物芜菁的花或花蕾。二年生草本植物,块根肉质,球形。扁圆形或长圆形,外皮白色、黄色或红色,内面白色,无辣味。茎直立,有分枝,下部稍有毛,上部无毛。总状花序顶生;基部略呈囊状;长角果细圆柱形,具喙。种子球形,褐色或浅棕黄色,表面有细网状纹。芜菁花味辛,性平,入肝经,具有补肝明目、敛疮的功效,主治虚劳目暗、久疮不愈。
襄荷,为姜科植物荷的根茎。多年生草本植物,高60-90厘米。根茎肥厚,圆柱形,淡黄色,根粗壮,多数。狭椭圆形,至椭圆状披针形,先端尖,基部渐狭,或短柄状,上面无毛,下面疏生细长毛,或近无毛,中脉粗壮,侧脉羽状,近平行;具叶鞘,抱茎。襄荷味辛,性温,具有镇咳祛痰、消肿解毒、活血调经的功效,常用于咳嗽、疮肿、瘰疬、目赤、喉痹、月经不调。
蜜饯,是以果蔬等为原料,经用糖或蜂蜜腌制的加工方法,经过去皮、取核、糖水煮制、浸泡、烘干和整理包装等主要工序制成的食品,鲜亮透明,表面干燥,稍有粘性,含水量在20%以下。蜜饯不仅可以作为小吃或零食直接食用外,也可用来放于蛋糕、饼干等点心上作为点缀。以仁面果为主要原料,枳实、芜菁花、襄荷为保健原料,生产出一种醇香风味仁面果蜜饯,目前还未见报道和产品上市。
发明内容
本发明以仁面果为原料,同时添加枳实、芜菁花、襄荷开发出一种醇香风味仁面果蜜饯,填补了国内使用这类原料制作蜜饯的一项空白。
一种醇香风味仁面果蜜饯及制作方法,采用以下步骤:
A.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,用流动清水清洗干净,再放入切缝机对半切开,去核;
B.去皮:将仁面果凹面朝下,反扣在输送带上通过淋碱去皮机进行淋碱去皮,溶液浓度为10-15%,温度为80-85℃,时间为50-100秒,淋碱后迅速放入清水除去残留果皮,再以流动清水冲净仁面果表面残留的碱液;
C.浸硫:将去皮的仁面果浸入含0.1-0.3%的亚硫酸氢钠溶液中浸泡60-90分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的仁面果,捞出沥干体表水,加入仁面果重1-3%的果醋酵母,搅拌均匀后,入不锈钢容器中,密封静置发酵,待酒精度为0.8-1.2%体积比时,结束发酵;
E.中药材预处理:按一定比例取中药材枳实、芜菁花、襄荷,加入原料中药材重10-20倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重1-3%的甜酒曲,密封静置发酵,待酒精度达到0.8-1%体积比,结束发酵;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重3-8%的中药汁、40-60%的白砂糖、0.1-0.2%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的仁面果80-100重量份、中药糖液30-50重量份,倒入不锈钢夹层锅,中火煮制5-10分钟,煮制结束,后倒入浸渍缸中浸渍12-24小时进行吸糖,吸糖结束再倒入不锈钢夹层锅继续煮5-8分钟,制得湿仁面果果坯;
H.烘制:将湿仁面果果坯送入烘干室,烘干室温度控制在60-65℃,烘至仁面果果肉不粘手即可,烘制过程中适当翻动,使蜜饯含水量低于20%;
I.包装、检验:将仁面果蜜饯置于无菌的环境中,用食品级包装物进行包装,检验合格的蜜饯贮存于清洁、干燥、避光的的库房中。
本发明所述步骤B中淋碱去皮的溶液可为氢氧化钠、氢氧化钾、碳酸氢钠溶液任一种。
本发明所述步骤E中一定比例中药材为以下原料重量比:枳实35-45%、芜菁花30-40%、襄荷25-35%。
本发明的作用机理:
仁面果,开胃消食;枳实,破气除痞、消积导滞;芜菁花,补肝明目、敛疮;襄荷,镇咳祛痰、消肿解毒。利用以上四种中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达到健脾益胃、消积导滞的作用。
本发明以仁面果为原料,同时添加枳实、芜菁花、襄荷,制作出一种醇香风仁面果蜜饯。其充分利用仁面果的营养价值,与中药相互配伍,协同增效,具有健脾益胃、消积导滞的功效。发明中,对原料仁面果进行了果醋酵母初发酵,为产品增添了醇香味,对中药汁进行甜酒曲发酵,有效去除了中药汁的苦涩味;制得的成品酸甜可口,肉质丰富,风味独特,营养丰富,且具有一定的保健功能,长期食用可明显改善饮食积滞人群的不适。其制作工艺简单,易于实现,能够顺应时代发展潮流,可以进行批量生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种醇香风仁面果蜜饯及制作方法,采用以下步骤:
A.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,用流动清水清洗干净,再放入切缝机对半切开,去核;
B.去皮:将仁面果凹面朝下,反扣在输送带上通过淋碱去皮机进行淋碱去皮,溶液浓度为12%,温度为82℃,时间为60秒,淋碱后迅速放入清水除去残留果皮,再以流动清水冲净仁面果表面残留的碱液;
C.浸硫:将去皮的仁面果浸入含0.2%的亚硫酸氢钠溶液中浸泡70分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的仁面果,捞出沥干体表水,加入仁面果重1.5%的果醋酵母,搅拌均匀后,入不锈钢容器中,密封静置发酵,待酒精度为0.9%体积比时,结束发酵;
E.中药材预处理:按重量比例取中药材枳实40%、芜菁花32%、襄荷28%,加入原料中药材重10倍的水,浸泡2小时,再煎煮30分钟,后连同煎煮液一起,放入装有80目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2%的甜酒曲,密封静置发酵,待酒精度达到0.9%体积比,结束发酵;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重4%的中药汁、50%的白砂糖、0.12%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的仁面果200kg、中药糖液100kg,倒入不锈钢夹层锅,中火煮制6分钟,煮制结束,后倒入浸渍缸中浸渍18小时进行吸糖,吸糖结束再倒入不锈钢夹层锅继续煮6分钟,制得湿仁面果果坯;
H.烘制:将湿仁面果果坯送入烘干室,烘干室温度控制在60-65℃,烘至仁面果果肉不粘手即可,烘制过程中适当翻动,使蜜饯含水量低于20%;
I.包装、检验:将仁面果蜜饯置于无菌的环境中,用食品级包装物进行包装,检验合格的蜜饯贮存于清洁、干燥、避光的的库房中。
本发明实施例1经14位饮食积滞的人群,连续食用10天,每日50克,症状明显缓解人数为8人,有效率为57.14%;连续食用20天,每日50克以上,症状明显缓解人数为10人,有效率为71.43%。
实施例2,一种醇香风仁面果蜜饯及制作方法,采用以下步骤:
A.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,用流动清水清洗干净,再放入切缝机对半切开,去核;
B.去皮:将仁面果凹面朝下,反扣在输送带上通过淋碱去皮机进行淋碱去皮,溶液浓度为13%,温度为80℃,时间为90秒,淋碱后迅速放入清水除去残留果皮,再以流动清水冲净仁面果表面残留的碱液;
C.浸硫:将去皮的仁面果浸入含0.15%的亚硫酸氢钠溶液中浸泡60-90分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的仁面果,捞出沥干体表水,加入仁面果重2%的果醋酵母,搅拌均匀后,入不锈钢容器中,密封静置发酵,待酒精度为1%体积比时,结束发酵;
E.中药材预处理:按重量比例取中药材枳实21%、芜菁花15%、襄荷18%、扁担杆13%、牛膝15%、橙耳18%,加入原料中药材重14倍的水,浸泡2.5小时,再煎煮40分钟,后连同煎煮液一起,放入装有100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2.5%的甜酒曲,密封静置发酵,待酒精度达到1%体积比,结束发酵;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重5%的中药汁、55%的白砂糖、0.15%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的仁面果300kg、中药糖液150kg,倒入不锈钢夹层锅,中火煮制8分钟,煮制结束,后倒入浸渍缸中浸渍15小时进行吸糖,吸糖结束再倒入不锈钢夹层锅继续煮7分钟,制得湿仁面果果坯;
H.烘制:将湿仁面果果坯送入烘干室,烘干室温度控制在60℃,烘至仁面果果肉不粘手即可,烘制过程中适当翻动,使蜜饯含水量低于20%;
I.包装、检验:将仁面果蜜饯置于无菌的环境中,用食品级包装物进行包装,检验合格的蜜饯贮存于清洁、干燥、避光的的库房中。
扁担杆,椴树科扁担杆属植物。以根或全株入药。夏秋采挖,洗净切片晒干。灌木或小乔木,高1-4米,多分枝;嫩枝被粗毛。叶薄革质,椭圆形或倒卵状椭圆形,先端锐尖,基部楔形或钝,两面有稀疏星状粗毛,两侧脉上行过半,边缘有细锯齿;聚伞花序腋生,多花,苞片钻形,外面被毛,内面无毛;子房有毛,花柱与萼片平齐,柱头扩大,盘状,有浅裂。核果红色。扁担杆味辛、甘,性温,具有健脾益气、固精止带、祛风除湿的功效,常用于小儿疳积、脾虚久泻、遗精、红崩、白带、子宫脱垂、脱肛、风湿关节痛。
牛膝,多年生草本,高70-120厘米;根圆柱形,土黄色;茎有棱角或四方形,绿色或带紫色,有白色贴生或开展柔毛,或近无毛,分枝对生。叶片椭圆形或椭圆披针形,少数倒披针形,顶端尾尖,基部楔形或宽楔形,两面有贴生或开展柔毛。牛膝味苦、甘、酸,性平,归肝、肾经,具有逐瘀通经、补肝肾、强筋骨、利尿通淋、引血下行的功效,常用于经闭、痛经、腰膝酸痛、筋骨无力、淋证、水肿、头痛、眩晕、牙痛、日疮、吐血、衄血。
橙耳,银耳属下的一个种,是一种营养丰富的珍贵滋补品,性状鉴别子实体由数枚中空泡状瓣片组成,直径约7cm,橙黄色。角质。气微,味淡。橙耳具有滋润强壮、清肺益气、补血活血等功效。
本发明实施例2的作用机理:
仁面果,开胃消食;枳实,破气除痞、消积导滞;芜菁花,补肝明目、敛疮;襄荷,镇咳祛痰、消肿解毒;扁担杆,健脾益气、祛风除湿;牛膝,补肝益肾、强筋壮骨;橙耳,滋润强壮、清肺益气。利用以上七种中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达到健脾益胃、消积导滞的作用。
本发明实施例2经17位饮食积滞的人群,连续食用10天,每日50克,症状明显缓解人数为12人,有效率为70.59%;连续食用20天,每日50克以上,症状明显缓解人数为12人,有效率为82.35%。
实施例3,一种醇香风仁面果蜜饯及制作方法,采用以下步骤:
A.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,用流动清水清洗干净,再放入切缝机对半切开,去核;
B.去皮:将仁面果凹面朝下,反扣在输送带上通过淋碱去皮机进行淋碱去皮,溶液浓度为10-15%,温度为82℃,时间为90秒,淋碱后迅速放入清水除去残留果皮,再以流动清水冲净仁面果表面残留的碱液;
C.浸硫:将去皮的仁面果浸入含0.2%的亚硫酸氢钠溶液中浸泡80分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的仁面果,捞出沥干体表水,加入仁面果重2%的果醋酵母,搅拌均匀后,入不锈钢容器中,密封静置发酵,待酒精度为1%体积比时,结束发酵;
E.中药材预处理:按重量比例取中药材枳实15%、芜菁花10%、襄荷13%、扁担杆10%、牛膝13%、橙耳15%、毛罗勒12%、杜仲叶12%,加入原料中药材重18倍的水,浸泡3小时,再煎煮55分钟,后连同煎煮液一起,放入装有80目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重2%的甜酒曲,密封静置发酵,待酒精度达到0.9%体积比,结束发酵;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重6%的中药汁、50%的白砂糖、0.15%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的仁面果400kg、中药糖液180kg,倒入不锈钢夹层锅,中火煮制8分钟,煮制结束,后倒入浸渍缸中浸渍20小时进行吸糖,吸糖结束再倒入不锈钢夹层锅继续煮6分钟,制得湿仁面果果坯;
H.烘制:将湿仁面果果坯送入烘干室,烘干室温度控制在62℃,烘至仁面果果肉不粘手即可,烘制过程中适当翻动,使蜜饯含水量低于20%;
I.包装、检验:将仁面果蜜饯置于无菌的环境中,用食品级包装物进行包装,检验合格的蜜饯贮存于清洁、干燥、避光的的库房中。
毛罗勒,为唇形科植物毛罗勒的全草。茎呈方柱形,长短不等,表面紫色或黄紫色,有柔毛;质坚硬,折断面纤维性,中央有白色的髓。叶多已脱落,完整者展平后呈矩圆形或卵状披针形,先端尖,基部楔形,边缘有疏锯齿或全缘,下面有腺点,略有疏柔毛。轮伞花序组成顶生假总状花序,被柔毛;苞片倒披针形;花忆凋谢,宿萼筒状,膜质,外被疏柔毛,内面喉部被微柔毛。小坚果卵球形或矩圆形,长约2mm,暗褐色。气芳香,味辛;有清凉感。毛罗勒味辛,性温,具有健脾化湿、祛风活血的功效,主治湿阴脾胃、纳呆腹痛、呕吐腹泻、外感发热、月经不调、跌打损伤、皮肤湿疹。
杜仲叶,杜仲科植物杜仲的干燥叶。夏、秋二季枝叶茂盛时采收,晒干或低温烘干。杜仲叶面呈椭圆形或卵形,表面黄绿色或黄褐色,微有光泽,先端渐尖,基部圆形成广楔形,边缘有锯齿,具短叶柄。质脆,搓之易碎,折断面有少量银白色橡胶丝相连。杜仲叶味微辛,性温,归肝、肾经,具有肝益肾、强筋壮骨的功效,常用于肝肾不足、头晕目眩、腰膝酸痛、筋骨痿软。
本发明实施例3的作用机理:
仁面果,开胃消食;枳实,破气除痞、消积导滞;芜菁花,补肝明目、敛疮;襄荷,镇咳祛痰、消肿解毒;扁担杆,健脾益气、祛风除湿;牛膝,补肝益肾、强筋壮骨;橙耳,滋润强壮、清肺益气;毛罗勒,健脾化湿、祛风活血;杜仲叶,补肝益肾、强筋壮骨。利用以上九种中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达到健脾益胃、消积导滞的作用。
本发明实施例3经21位饮食积滞的人群,连续食用10天,每日50克,症状明显缓解人数为17人,有效率为80.95%;连续食用20天,每日50克以上,症状明显缓解人数为19人,有效率为90.48%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (3)
1.一种醇香风味仁面果蜜饯及制作方法,其特征在于,采用以下步骤:
A.仁面果预处理:取新鲜饱满、成熟的仁面果,放入洗涤槽,用流动清水清洗干净,再放入切缝机对半切开,去核;
B.去皮:将仁面果凹面朝下,可反扣在输送带上通过淋碱去皮机进行淋碱去皮,溶液浓度为10-15%,温度为80-85℃,时间为50-100秒,淋碱后迅速放入清水除去残留果皮,再以流动清水冲净仁面果表面残留的碱液;
C.浸硫:将去皮的仁面果浸入含0.1-0.3%的亚硫酸氢钠溶液中浸泡60-90分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的仁面果,捞出沥干体表水,加入仁面果重1-3%的果醋酵母,搅拌均匀后,入不锈钢容器中,密封静置发酵,待酒精度为0.8-1.2%体积比时,结束发酵;
E.中药材预处理:按一定比例取中药材枳实、芜菁花、襄荷,加入原料中药材重10-20倍的水,浸泡2-3小时,再煎煮30-60分钟,后连同煎煮液一起,放入装有80-100目网筛打浆机制成中药泥,再入浆渣分离机,制得中药汁,加入中药汁重1-3%的甜酒曲,密封静置发酵,待酒精度达到0.8-1%体积比,结束发酵;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重3-8%的中药汁、40-60%的白砂糖、0.1-0.2%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的仁面果80-100重量份、中药糖液30-50重量份,倒入不锈钢夹层锅,中火煮制5-10分钟,煮制结束,后倒入浸渍缸中浸渍12-24小时进行吸糖,吸糖结束再倒入不锈钢夹层锅继续煮5-8分钟,制得湿仁面果果坯;
H.烘制:将湿仁面果果坯送入烘干室,烘干室温度控制在60-65℃,烘至仁面果果肉不粘手即可,烘制过程中适当翻动,使蜜饯含水量低于20%;
I.包装、检验:将仁面果蜜饯置于无菌的环境中,用食品级包装物进行包装,检验合格的蜜饯贮存于清洁、干燥、避光的的库房中。
2.根据权利要求1所述的一种醇香风味仁面果蜜饯及制作方法,其特征在于:所述步骤B中淋碱去皮的溶液可为氢氧化钠、氢氧化钾、碳酸氢钠溶液任一种。
3.根据权利要求1所述的一种醇香风味仁面果蜜饯及制作方法,其特征在于:所述步骤E中一定比例中药材为以下原料重量比:枳实35-45%、芜菁花30-40%、襄荷25-35%。
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