CN106490294A - 一种五味子冰棍的制作方法 - Google Patents
一种五味子冰棍的制作方法 Download PDFInfo
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- CN106490294A CN106490294A CN201611002927.4A CN201611002927A CN106490294A CN 106490294 A CN106490294 A CN 106490294A CN 201611002927 A CN201611002927 A CN 201611002927A CN 106490294 A CN106490294 A CN 106490294A
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- fruit
- chinese magnoliavine
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- ice lolly
- fruit juice
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Classifications
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor 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
- 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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Abstract
本发明提供了一种五味子冰棍的制作方法,主要原料采用五味子果汁原浆,不添加人工色素与香精,保留了五味子的营养成分,具有多种保健功能,适合广大人群食用;本技术属于物理方法完全保留了五味子的营养成分,对人体心脑血管、新陈代谢、免疫系统、消化系统及呼吸系统有很好的作用;也对人体肝脏有保护功能,具有抗癌、抗衰老作用;此方法操作工艺简单、容易实现,出品率高,生产成本低,为五味子产业发展提供了有效可行的生产方法。
Description
技术领域
本发明涉及冷冻食品技术领域,特别地,涉及一种五味子冰棍的制作方法。
背景技术
五味子(Schisandra chinensi Baill)别名菋、玄及、会及、五梅子,为木兰科五味子属和南五味子属植物的泛称,是多年生落叶木质藤本植物,是一种传统的中药材,唐《新修本草》载五味皮肉甘酸,果实甘、酸、辛、苦、咸五味俱全而得名,故有五味子之名。五味子味酸、性温,具有补气、安神之功效。用于久嗽虚喘、自汗、盗汗、津伤口渴、短气脉虚、内热消渴、心悸失眠等症。随着对五味子不断深入研究,对认识五味子及其成分多方面的药理作用及工业应用提供了理论基础。从五味子有效成分的提取分离、药理研究到新产品研发,必将对五味子的进一步推广应用开辟新的方向。
五味子其果实含糖19.6%、苹果酸8.0%、柠檬酸11.2%、酒石酸2.0%、抗坏血酸35~47mg/100g,此外还含有五味素、脂肪、挥发油、碳水化合物以及铁、锰、硒、磷、钙等矿物质,有很高的营养价值。
五味子的花、果、叶、茎蔓均有较高的食疗作用,所含的营养成分较一般水果高,其幼芽嫩叶具有柠檬香气,现已列入上品野菜,在高级宾馆、饭店也很多见;也可将其制作成茶叶,作为日常饮品;茎叶和种子可提取食用香精、色素,在食品调料和防腐方面应用广泛。专家认为:以五味子为主要原料研制的高级补酒、饮料和保健品,具有滋补强身、消除疲劳、提高工作效率和延年益寿的功效。
五味子是我国名贵中药之一,传统医学对五味子的功效有详细记载。《神农本草经》中记载:“五味子益气,主治咳逆上气、劳伤赢瘦、补不足、强阴、益男子精。”《药性本草》中记载:“五味子能治下气、止呕逆、补虚劳,令人体悦泽。”在《名医别录》、《本草纲目》中也有相同的记载。
从20世纪50年代开始,中国、苏联等国家学者运用现代科学手段做了大量研究,证明五味子可以降低肝炎患者血清中谷丙转氨酶,治疗肝脏的化学毒物损伤;能调节胃液分泌,促进胆汁分泌,敏感人们的视觉和听觉,与人参有相似的作用;能增强机体免疫能力,提高工作效率;能使低血压患者血压升高,但不会使正常血压升高;影响大脑皮层的兴奋和抑制,改善人的智能并增强记忆力;增强肾上腺皮质功能,促进心脏的活动。
五味子以果实和种子入药.有效成分为木脂素类化合物,还含有萜类、粗多糖、有机酸等化学成分。该药具有降酶保肝、保护中枢神经系统、抗艾滋病毒、抗肿瘤、抗衰老、抑制胆固醇生物合成等作用,临床主要用于治疗慢性肝炎。
五味子粗多糖、五味子水煎剂具有升高白细胞及增强免疫功能的作用。能明显对抗环磷酰胺所致小鼠外周血白细胞的减少,并增加免疫抑制小鼠胸腺和脾脏重量[3]。五味子多糖可显著提高正常小鼠腹腔巨噬细胞的吞噬百分率和吞噬指数,促进溶血素及溶血空斑形成,促进淋巴细胞转化。提示五味子多糖有较好的免疫兴奋作用。
五味子提取物和醇甲能减少小鼠自主活动,延长巴比妥睡眠时间、抑制动物攻击行为,对抗电休克和化学性惊厥,作用与安定药相似。五味子具有明显的镇静作用,肌肉松弛作用。
五味子的有效成分木脂素,其生物活性主要是对肝脏的保护作用,尤其对治疗病毒性肝炎有很好的疗效,还有抑制中枢神经系统、抗癌等生物活性,也可作为抗氧剂、抗癌剂和抗衰老剂,因而是很多合成药物的潜在资源。
五味子水提液及其有效成分五味子酚、北五味子粗多糖具有延缓衰老、抗氧化的作用。可显著增加脑、肝等组织的超氧化物歧化酶(SOD)活性,降低丙二醛(MDA)含量,对动物的肝、肾、心、脑匀浆脂质过氧化物的生成具有明显的抑制作用。五味子酚可对抗由氧自由基和阿霉素引起的大鼠心肌线粒体损伤,可直接捕获氧自由基,对自由基及Fe2+-Cys引起的大鼠脑突触体和线粒体损伤有明显保护作用[7]。北五味子粗多糖能明显提高小鼠耐氧及抗疲劳能力,增加正常小鼠免疫器官重量,并明显增强小鼠网状内皮系统的吞噬功能;并可明显降低老年大鼠血清过氧化脂质(LPO)含量,提高超氧化物歧化酶(SOD)活性。
五味子素可以直接促进身体自行制造抗氧化物质,提高人体自身抗氧化能力,及时有效清除自由基,抗氧化效果更全面、更持久、更有效。五味子中含有的五味子粗多糖可以提高机体免疫力,增加机体对有害刺激的抵抗能力,减轻机体损伤。据测定:每100g五味子鲜果汁中,含有1.1g的抗衰老物质,25~60g鲜果肉就可以解除一个成年劳动者一天的疲劳。
五味子的果实表面和果汁色泽鲜红,特别是果肉微粒较细,使加工出来的果汁颜色鲜艳,呈淡红色,透明度高,光亮,不宜出现沉淀,丰满浓郁的果香,香气悠长;入口浓郁,雨润,酸甜协调,余味悠长;平衡,典型性强。此外,由于五味子果实具有一种特殊的香气,加工出来的果汁呈现明显的五味子香型,又由于果汁中的鞣酸的含量较高,不需添加防腐剂就可以保存很长时间,不需添加柠檬酸就可以得到清新特殊的酸味,这种酸不仅具有清新的酸味,而且具有使人心旷神怡的五味子香气,也不需要添加任何色素,甚至在产品中添加10倍的水,产品颜色依旧鲜红诱人。研究表明,五味子果实中的天然的营养保健价值,对于改善我国的人体饮食结构具有重要意义。
目前市场上的冰棍产品大多添加人工色素与香精,不适合儿童与老年人食用,故有必要有研究一种不添加人工色素与香精的五味子冰棍,添补市场空白。
发明内容
本发明目的在于提供一种五味子冰棍的制作方法,以解决技术问题。
一种五味子冰棍的制作方法,包括以下步骤:
A、原料处理:将五味子清洗干净后,进行榨汁并过滤,得到五味子果汁原浆;
B、混合:将五味子果汁原浆与果葡糖浆、蜂蜜、糊精、瓜尔豆胶、羧甲基纤维素钠、黄原胶、苹果酸、蛋白糖和纯净水混合,并搅拌均匀,最后再加入纯净水进行定容,得到混合果汁;
C、杀菌:采用巴氏杀菌或者高温瞬时杀菌;
D、冷却:采用板式或管式换热器使物料温度降低;
E、注模、插杆、冻结,即可得到五味子冰棍。
优选的,所述的步骤B中,定容后得到的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆10-20%、果葡糖浆5-10%、蜂蜜4-6%、糊精1.5-2.5%、瓜尔豆胶0.1-0.2%、羧甲基纤维素钠0.1-0.2%、黄原胶0.08-0.12%、苹果酸0.08-0.12%、蛋白糖0.04-0.06%、其余为纯净水。
优选的,所述的杀菌过程采用板式换热器或者管式换热器。
如果使用管式换热器,采用蛇形管外套蛇形套管,否则当蒸汽压力大流速慢时,会造成物料沸腾、四流;且当制冷介质温度低,流速慢时,会造成泵空转,烧坏泵。
优选的,当采用高温瞬时灭菌时,90℃处理20-40s或者110℃处理7-10s。
优选的,所述的冷却方法为二级冷却:一级可用自来水降至20-30℃,二级冷却是向板式换热器中的冷水箱中通入0℃的冷水,将冷却至0-4℃。
优选的,所述的注模采用不锈钢、镀锌板、塑料或者铜表面镀锡的模具。
优选的,所述的插杆型号为140或114或90mm。
优选的,所述的冻结处理在盐水槽中进行。
所述的盐水槽中的盐水可能为:(1)氯化钠:饱和液冰点-21℃;或者(2)氯化钙:饱和液冰点-55℃;或者(3)氯化镁:饱和液冰点-30℃。
本发明具有以下有益效果:本发明的五味子冰棍主要原料采用五味子果汁原浆,不添加人工色素与香精,保留了五味子的营养成分,具有多种保健功能,适合广大人群食用;本技术属于物理方法完全保留了五味子的营养成分,对人体心脑血管、新陈代谢、免疫系统、消化系统及呼吸系统有很好的作用;也对人体肝脏有保护功能,具有抗癌、抗衰老作用;此方法操作工艺简单、容易实现,出品率高,生产成本低,为五味子产业发展提供了有效可行的生产方法。
除了上面所描述的目的、特征和优点之外,本发明还有其它的目的、特征和优点。下面将对本发明作进一步详细的说明。
具体实施方式
以下对本发明的实施例进行详细说明,但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
实施例1
一种五味子冰棍的制作方法,包括以下步骤:
A、原料处理:将五味子清洗干净后,进行榨汁并过滤,得到五味子果汁原浆;
B、混合:将五味子果汁原浆与果葡糖浆、蜂蜜、糊精、瓜尔豆胶、羧甲基纤维素钠、黄原胶、苹果酸、蛋白糖和纯净水混合,并搅拌均匀,最后再加入纯净水进行定容,得到混合果汁;
C、杀菌:采用高温瞬时杀菌,90℃处理20-40s;
D、冷却:采用板式或管式换热器使物料温度降低;
E、注模、插杆、冻结,即可得到五味子冰棍。
所述的步骤B中,定容后得到的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆15%、果葡糖浆8%、蜂蜜5%、糊精2%、瓜尔豆胶0.15%、羧甲基纤维素钠0.17%、黄原胶0.1%、苹果酸0.1%、蛋白糖0.05%、其余为纯净水。
所述的杀菌过程采用板式换热器,蛇形管外套蛇形套管。
所述的冷却方法为二级冷却:一级可用自来水降至20-30℃,二级冷却是向板式换热器中的冷水箱中通入0℃的冷水,将冷却至0-4℃。
所述的注模采用不锈钢模具。
所述的插杆型号为140mm。
所述的冻结处理在盐水槽中进行。
实施例2
一种五味子冰棍的制作方法,包括以下步骤:
A、原料处理:将五味子清洗干净后,进行榨汁并过滤,得到五味子果汁原浆;
B、混合:将五味子果汁原浆与果葡糖浆、蜂蜜、糊精、瓜尔豆胶、羧甲基纤维素钠、黄原胶、苹果酸、蛋白糖和纯净水混合,并搅拌均匀,最后再加入纯净水进行定容,得到混合果汁;
C、杀菌:采用高温瞬时杀菌,110℃处理7-10s;
D、冷却:采用板式或管式换热器使物料温度降低;
E、注模、插杆、冻结,即可得到五味子冰棍。
所述的步骤B中,定容后得到的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆20%、果葡糖浆5%、蜂蜜6%、糊精1.5%、瓜尔豆胶0.2%、羧甲基纤维素钠0.1%、黄原胶0.12%、苹果酸0.08%、蛋白糖0.06%、其余为纯净水。
所述的杀菌过程采用板式换热器。
所述的冷却方法为二级冷却:一级可用自来水降至20-30℃,二级冷却是向板式换热器中的冷水箱中通入0℃的冷水,将冷却至0-4℃。
所述的注模采用镀锌板模具。
所述的插杆型号为114mm。
所述的冻结处理在盐水槽中进行。
实施例3
一种五味子冰棍的制作方法,包括以下步骤:
A、原料处理:将五味子清洗干净后,进行榨汁并过滤,得到五味子果汁原浆;
B、混合:将五味子果汁原浆与果葡糖浆、蜂蜜、糊精、瓜尔豆胶、羧甲基纤维素钠、黄原胶、苹果酸、蛋白糖和纯净水混合,并搅拌均匀,最后再加入纯净水进行定容,得到混合果汁;
C、杀菌:采用巴氏杀菌;
D、冷却:采用板式或管式换热器使物料温度降低;
E、注模、插杆、冻结,即可得到五味子冰棍。
所述的步骤B中,定容后得到的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆10%、果葡糖浆10%、蜂蜜4%、糊精2.5%、瓜尔豆胶0.1%、羧甲基纤维素钠0.2%、黄原胶0.08%、苹果酸0.12%、蛋白糖0.04%、其余为纯净水。
所述的杀菌过程采用板式换热器。
所述的冷却方法为二级冷却:一级可用自来水降至20-30℃,二级冷却是向板式换热器中的冷水箱中通入0℃的冷水,将冷却至0-4℃。
所述的注模采用塑料模具。
所述的插杆型号为90mm。
所述的冻结处理在盐水槽中进行。
对比实施例1
将实施例1中的苹果酸去除,其余条件不变。
下面对实施例1-3以及对比实施例1的混合果汁进行小鼠灌胃测试,具体测试方法如下:
将50只小鼠按体重随机分成5组:空白对照组、实施例1-3和对比实施例1,每组10只,用北京维通利华实验动物技术有限公司提供的标准饲料分笼饲养,自由饮食饮水。适应性喂养5天后进行灌胃试验。
每日分别给实验组小鼠灌胃,小鼠定时测定体重,根据体重计算灌胃的量,灌胃量为:25g/日/kg,连续灌胃30天。
连续灌胃30天,末次灌胃后,各组小鼠禁食16小时(过夜),然后1次性灌胃给予50%乙醇12ml/kg体重,6小时后取材(空白对照组不作处理,不禁食取材),测试肝组织MDA含量、SOD含量和全血GSH含量。
结果表明,各组小鼠体重的增长差异不大,动物在试验过程中活动正常,无异常表现,表明混合果汁对小鼠的生长发育和健康无不良影响。具体MDA含量、SOD含量和GSH含量测试结果如下:
由以上测试数据可以知道,经过本发明的混合果汁具有显著的抗衰老效果,同时混合果汁中加入苹果酸后,抗衰老效果明显提高,因而本发明的五味子冰棍也应该具备一定的抗衰老效果。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种五味子冰棍的制作方法,其特征在于,包括以下步骤:
A、原料处理:将五味子清洗干净后,进行榨汁并过滤,得到五味子果汁原浆;
B、混合:将五味子果汁原浆与果葡糖浆、蜂蜜、糊精、瓜尔豆胶、羧甲基纤维素钠、黄原胶、苹果酸、蛋白糖和纯净水混合,并搅拌均匀,最后再加入纯净水进行定容,得到混合果汁;
C、杀菌:采用巴氏杀菌或者高温瞬时杀菌;
D、冷却:采用板式或管式换热器使物料温度降低;
E、注模、插杆、冻结,即可得到五味子冰棍。
2.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的步骤B中,定容后得到的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆10-20%、果葡糖浆5-10%、蜂蜜4-6%、糊精1.5-2.5%、瓜尔豆胶0.1-0.2%、羧甲基纤维素钠0.1-0.2%、黄原胶0.08-0.12%、苹果酸0.08-0.12%、蛋白糖0.04-0.06%、其余为纯净水。
3.如权利要求2所述的五味子冰棍的制作方法,其特征在于,所述的混合果汁,各原料的添加量,按重量百分比计如下:五味子果汁原浆15%、果葡糖浆8%、蜂蜜5%、糊精2%、瓜尔豆胶0.15%、羧甲基纤维素钠0.17%、黄原胶0.1%、苹果酸0.1%、蛋白糖0.05%、其余为纯净水。
4.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的杀菌过程采用板式换热器或者管式换热器。
5.如权利要求4所述的五味子冰棍的制作方法,其特征在于,采用高温瞬时灭菌时,90℃处理20-40s或者110℃处理7-10s。
6.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的冷却方法为二级冷却:一级可用自来水降至20-30℃,二级冷却是向板式换热器中的冷水箱中通入0℃的冷水,将冷却至0-4℃。
7.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的注模采用不锈钢、镀锌板、塑料或者铜表面镀锡的模具。
8.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的插杆型号为140或114或90mm。
9.如权利要求1所述的五味子冰棍的制作方法,其特征在于,所述的冻结处理在盐水槽中进行。
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RU2674603C1 (ru) * | 2018-01-17 | 2018-12-11 | Александр Александрович Кролевец | Способ производства кофейного мороженого с коньяком и наноструктурированным экстрактом лимонника китайского |
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CN105394317A (zh) * | 2015-11-30 | 2016-03-16 | 梁容胜 | 太子参雪糕及其制作方法 |
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