CN106578307A - 一种醇香风味雪莲果果脯 - Google Patents
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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
- 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
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种醇香风味雪莲果果脯,以雪莲果为原料,同时添加罗布麻叶、鱼腥草、郁李仁,制作出一种醇香风味雪莲果果脯。其充分利用雪莲果的营养价值,与中药相互配伍,协同增效,具有清肝解毒、明目解郁的功效。发明中,对原料雪莲果进行了果酒酒母发酵,使得产品带有淡淡的醇香味,制得的成品色泽透明,酸甜适口,肉质丰富,果香浓郁,营养丰富,且保健功能突出,长期食用可明显改善因长期用眼过度导致眼睛干涩、视物模糊人群的不适。其制作工艺简单,易于实现,市场前景广阔,需求量大,可以进行机械化生产。
Description
技术领域
本发明涉及果脯技术领域,特别涉及以雪莲果为原料,加入具有保健功效的中药材,制得的一种醇香风味雪莲果果脯。
背景技术
雪莲果,是菊科多年生草本植物。茎杆直立生长,圆形而中空,呈紫红色,叶对生,阔叶形如心状,叶上密生绒毛,叶基部各着生有一个腋芽,植株貌似菊芋,可生长到1-3米高。花顶生,有五朵,色如菊黄,形如葵花煞是可爱,蒴果,但不结籽。雪莲果帮助消化,调理和改善消化系统的不良状况。因雪莲果富含水溶性膳食纤维和所有植物含量最高的果寡糖,所以能显著促进肠胃蠕动,润肠通便,不仅能消除便秘,还可防治下痢,是肠胃道疾病的克星,具有清肝解毒,调经止血的功效,主治腰膝软弱,妇女崩带,月经不调,风湿性关节炎,外伤出血等症。
罗布麻叶,别名:茶叶花、泽漆麻、野茶叶、红根草、野麻;被子植物门,双子叶植物纲,罗布麻的叶子,多皱缩卷曲,有的破碎,完整叶片展平后呈椭圆状披针形或卵圆状披针形,长2-5cm,宽0.5-2cm,淡绿色或灰绿色,先端钝,有小芒尖,基部钝圆或楔形,边缘具细齿,常反卷,两面无毛,叶脉于下表面突起;叶柄细,长约4mm。质脆。气微,味淡。具有平肝安神,清热利水的功效,主治肝阳眩晕,心悸失眠,浮肿尿少;高血压,神经衰弱,肾炎浮肿等症。
鱼腥草,是中国药典收录的草药,草药来源为三白草科植物蕺菜的干燥地上部分,茎呈扁圆柱形,扭曲,长20-35cm,直径0.2-0.3cm;表面棕黄色,具纵棱数条,节明显,下部节上有残存须根;质脆,易折断。叶互生,叶片卷折皱缩,展平后呈心形,长3-5cm,宽3-4.5cm;先端渐尖,全缘;上表面暗黄绿色至暗棕色,下表面灰绿色或灰棕色;叶柄细长,基部与托叶合生成鞘状。穗状花序顶生,黄棕色。搓碎有鱼腥气味,性味辛,性寒凉,归肺经,具有清热解毒,利尿除湿的功效,主治实热、热毒、湿邪、疾热为患的肺痈、疮疡肿毒、痔疮便血等症。
郁李仁,为蔷薇科植物郁李、欧李、榆叶梅、长梗扁桃等的种仁,种子卵形或圆球形,长约7mm,直径约5mm。种皮淡黄白色至浅棕色。先端尖,基部钝圆。尖端处有一线形种脐,合点处深棕色,直径约1mm,自合处散出多条棕色维管束脉纹。种脊明显。种皮薄,温水浸泡后,种皮脱落,内面贴有白色半透明的残余胚乳;子叶2片,乳白色,富油质。气微,味微苦。性平,味辛,苦,甘,归脾,大肠,小肠经,具有润燥滑肠,利水消肿的功效,主治津枯肠燥、食积气滞、腹胀便秘、水肿等症。
果脯是用新鲜水果经过去皮、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。果脯种类繁多,著名传统产品有苹果脯、酸角脯、杏脯、梨脯、桃脯、太平果脯、青梅、山楂片、果丹皮等。果脯不仅可以能作为小吃或零食直接食用,还可以用来放于蛋糕、饼干等点心上作为点缀。以雪莲果为主要原料,罗布麻叶、鱼腥草、郁李仁为保健原料,生产出一种醇香风味雪莲果果脯,目前还未见报道和产品上市。
发明内容
本发明以雪莲果为原料,同时添加罗布麻叶、鱼腥草、郁李仁开发出一种醇香风味雪莲果果脯,填补了国内使用这类原料制作果脯的一项空白。
一种醇香风味雪莲果果脯,采用以下步骤制作:
A.雪莲果预处理:取新鲜饱满、无病虫害、大小均匀的成熟雪莲果,使用喷淋设备清洗干净,再放入切缝机对半切开,去核;
B.去皮:将雪莲果凹面朝下,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12-15%,温度为80-85℃,时间为40-90秒,淋碱后迅速放入清水中除去残留果皮,可再以流动清水冲洗干净雪莲果表面残留的碱液;
C.浸硫:将去皮的雪莲果浸入含0.2-0.3%的亚硫酸氢钠溶液中浸泡30-90分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的雪莲果,捞出沥干体表水,加入雪莲果重1-3%的果酒酵母,搅拌均匀后,入不锈钢容器中,密闭静置发酵,待酒精度为0.8-1%重量比时,结束发酵;
E.中药材预处理:按一定比例取中药材罗布麻叶、鱼腥草、郁李仁,加入原料中药材重10-15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;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重7-12%的中药汁、35-60%的白砂糖、0.2-0.3%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的雪莲果80-120重量份,中药糖液50-60重量份,倒入不锈钢夹层锅,中火煮制8-12分钟,煮制结束倒入浸渍缸中浸渍10-20小时进行吸糖,吸糖结束可再倒入不锈钢夹层锅继续煮4-6分钟,制得湿雪莲果果坯;
H.烘制:可将湿雪莲果果坯送入烘干室,烘干室温度控制在60-65℃,烘制3-10小时,烘至雪莲果果肉不粘手即可,烘制过程中可适当翻动,使果脯含水量达到18-20%;
I.包装、检验:将雪莲果果脯置于无菌的环境中,用食品级包装物进行包装,检验合格的果脯贮存于清洁、干燥、通风的库房中。
根据权利要求1所述的一种醇香风味雪莲果果脯,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。
根据权利要求1所述的一种醇香风味雪莲果果脯,其特征在于:所述步骤E中一定比例的中药材为以下原料重量比:罗布麻叶35-45%、鱼腥草30-40%、郁李仁25-35%。
本发明的作用机理:
雪莲果,清肝解毒、调经止血;罗布麻叶,平肝安神、清热利水;鱼腥草,清热解毒、利尿除湿;郁李仁,润燥滑肠、利水消肿;利用以上四味中药相互配伍,协同生效,通过调节肺的肃降、脾的健运,促进肝的升发,以达清肝解毒、明目解郁的功效。
本发明以雪莲果为原料,同时添加罗布麻叶、鱼腥草、郁李仁,制作出一种醇香风味雪莲果果脯。其充分利用雪莲果的营养价值,与中药相互配伍,协同增效,具有清肝解毒、明目解郁的功效。发明中,对原料雪莲果进行了果酒酒母发酵,使得产品带有淡淡的醇香味,制得的成品色泽透明,酸甜适口,肉质丰富,果香浓郁,营养丰富,且保健功能突出,长期食用可明显改善因长期用眼过度导致眼睛干涩、视物模糊人群的不适。其制作工艺简单,易于实现,市场前景广阔,需求量大,可以进行机械化生产。
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1,一种醇香风味雪莲果果脯,采用以下步骤制作:
A.雪莲果预处理:取新鲜饱满、无病虫害、大小均匀的成熟雪莲果,使用喷淋设备清洗干净,再放入切缝机对半切开,去核;
B.去皮:将雪莲果凹面朝下,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14%,温度为80-85℃,时间为50秒,淋碱后迅速放入清水中除去残留果皮,可再以流动清水冲洗干净雪莲果表面残留的碱液;
C.浸硫:将去皮的雪莲果浸入含0.2%的亚硫酸氢钠溶液中浸泡60分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的雪莲果,捞出沥干体表水,加入雪莲果重2%的果酒酵母,搅拌均匀后,入不锈钢容器中,密闭静置发酵,待酒精度为1%重量比时,结束发酵;
E.中药材预处理:按重量比例取中药材罗布麻叶38%、鱼腥草35%、郁李仁27%,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;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重8%的中药汁、45%的白砂糖、0.2%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的雪莲果300kg,中药糖液190kg,倒入不锈钢夹层锅,中火煮制10分钟,煮制结束倒入浸渍缸中浸渍15小时进行吸糖,吸糖结束可再倒入不锈钢夹层锅继续煮5分钟,制得湿雪莲果果坯;
H.烘制:可将湿雪莲果果坯送入烘干室,烘干室温度控制在60-65℃,烘制5小时,烘至雪莲果果肉不粘手即可,烘制过程中可适当翻动,使果脯含水量达到18.5%;
I.包装、检验:将雪莲果果脯置于无菌的环境中,用食品级包装物进行包装,检验合格的果脯贮存于清洁、干燥、通风的库房中。
实施例2,一种醇香风味雪莲果果脯,采用以下步骤制作:
A.雪莲果预处理:取新鲜饱满、无病虫害、大小均匀的成熟雪莲果,使用喷淋设备清洗干净,再放入切缝机对半切开,去核;
B.去皮:将雪莲果凹面朝下,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80-85℃,时间为60秒,淋碱后迅速放入清水中除去残留果皮,可再以流动清水冲洗干净雪莲果表面残留的碱液;
C.浸硫:将去皮的雪莲果浸入含0.3%的亚硫酸氢钠溶液中浸泡50分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的雪莲果,捞出沥干体表水,加入雪莲果重2%的果酒酵母,搅拌均匀后,入不锈钢容器中,密闭静置发酵,待酒精度为0.8%重量比时,结束发酵;
E.中药材预处理:按重量比例取中药材罗布麻叶18%、鱼腥草15%、郁李仁18%、蜜柑草16%、白术18%、白及15%,加入原料中药材重12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;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重10%的中药汁、50%的白砂糖、0.3%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的雪莲果400kg,中药糖液200kg,倒入不锈钢夹层锅,中火煮制8分钟,煮制结束倒入浸渍缸中浸渍18小时进行吸糖,吸糖结束可再倒入不锈钢夹层锅继续煮4分钟,制得湿雪莲果果坯;
H.烘制:可将湿雪莲果果坯送入烘干室,烘干室温度控制在60-65℃,烘制6小时,烘至雪莲果果肉不粘手即可,烘制过程中可适当翻动,使果脯含水量达到19%以下;
I.包装、检验:将雪莲果果脯置于无菌的环境中,用食品级包装物进行包装,检验合格的果脯贮存于清洁、干燥、通风的库房中。
蜜柑草,一年生草本植物,高15-60厘米,光滑无毛。茎直立,分枝多,细长。叶互生,有时倾向一方,线形或披针形,长8-20毫米,宽2-5毫米,先端尖,基部圆形或阔楔形,全缘;具短柄:托叶2枚。花小,单性,通常雌雄同株,簇生或单生于叶腋;蒴果有细柄,下垂,圆形,径约2毫米,褐色,表面平滑。果熟期9-10月。以全草入药;气微,味苦、涩。具有清热利湿,清肝明目的功效,主治黄疸,痢疾,泄泻,水肿,淋病,小儿疳积,目赤肿痛,痔疮等症。
白及,为兰科植物白及的干燥块茎,呈不规则扁圆形,多有2-3个爪状分枝,长1.5-5cm,厚0.5-1.5cm。表面灰白色或黄白色,有数圈同心环节和棕色点状须根痕,上面有突起的茎痕,下面有连接另一块茎的痕迹。质坚硬,不易折断,断面类白色,角质样。气微,味苦,嚼之有黏性。苦、甘、涩,微寒,归肺、肝、胃经,具有收敛止血,消肿生肌的功效,主治咯血,吐血,外伤出血,疮疡肿毒,皮肤皲裂等症。
白术,别名桴蓟,于术,冬白术,淅术,杨桴,吴术,片术、苍术等,属于菊科、苍术属多年生草本植物。喜凉爽气候,以根茎入药,具有多项药用功能。根茎规则的肥厚团块,长3-13cm,直径1.5-7cm。表面灰黄构或灰棕色,有瘤状突起及断续的纵皱和沟纹,并有须根痕,顶端有殖留茎基和芽痕。质坚硬,不易折断;断面不平坦,黄白色至淡棕色,有棕黄色的点状油室散在,烘干者断面角质样,色较深或有裂隙。气清香,味甘、微辛,嚼之略带粘性。具有健脾益气,燥湿利水的功效,主治脾虚食少,腹胀泄泻,痰饮眩悸,水肿,自汗等症。
本发明实施例2的作用机理:
雪莲果,清肝解毒、调经止血;罗布麻叶,平肝安神、清热利水;鱼腥草,清热解毒、利尿除湿;郁李仁,润燥滑肠、利水消肿;蜜柑草,清热利湿、清肝明目;白及,收敛止血,消肿生肌;白术,健脾益气,燥湿利水;利用以上七味中药相互配伍,协同生效,通过调节肺的肃降、脾的健运,促进肝的升发,以达清肝解毒、明目解郁的功效。
本发明实施例2经19位不思饮食的人群,连续食用10天,每日60克,症状明显缓解人数为14人,有效率为73.68%;连续食用20天,每日60克以上,症状明显缓解人数为16人,有效率为84.21%。
实施例3,一种醇香风味雪莲果果脯,采用以下步骤制作:
A.雪莲果预处理:取新鲜饱满、无病虫害、大小均匀的成熟雪莲果,使用喷淋设备清洗干净,再放入切缝机对半切开,去核;
B.去皮:将雪莲果凹面朝下,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14%,温度为80-85℃,时间为50秒,淋碱后迅速放入清水中除去残留果皮,可再以流动清水冲洗干净雪莲果表面残留的碱液;
C.浸硫:将去皮的雪莲果浸入含0.3%的亚硫酸氢钠溶液中浸泡45分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的雪莲果,捞出沥干体表水,加入雪莲果重2%的果酒酵母,搅拌均匀后,入不锈钢容器中,密闭静置发酵,待酒精度为0.8%重量比时,结束发酵;
E.中药材预处理:按重量比例取中药材罗布麻叶15%、鱼腥草10%、郁李仁16%、蜜柑草12%、白术12%、白及10%、莪术10%、盘龙参15%,加入原料中药材重15倍的水,浸泡3小时,再煎煮60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;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重10%的中药汁、45%的白砂糖、0.2%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的雪莲果500kg,中药糖液250kg,倒入不锈钢夹层锅,中火煮制10分钟,煮制结束倒入浸渍缸中浸渍15小时进行吸糖,吸糖结束可再倒入不锈钢夹层锅继续煮5分钟,制得湿雪莲果果坯;
H.烘制:可将湿雪莲果果坯送入烘干室,烘干室温度控制在60-65℃,烘制7小时,烘至雪莲果果肉不粘手即可,烘制过程中可适当翻动,使果脯含水量达到20%以下;
I.包装、检验:将雪莲果果脯置于无菌的环境中,用食品级包装物进行包装,检验合格的果脯贮存于清洁、干燥、通风的库房中。
莪术,株高约1米;根茎圆柱形,肉质,具樟脑般香味,淡黄色或白色,根细长或末端膨大成块根。叶直立,椭圆状长圆形至长圆状披针形,长25-35厘米,宽10-15厘米,中部常有紫斑,无毛;叶柄较叶片为长。性味辛,苦,性温,归肝、脾经,具有破血行气,消积止痛的功效,主治血瘀腹痛、肝脾肿大、心腹胀痛,积聚,妇女血瘀经闭,跌打损伤作痛饮食积滞等症。
盘龙参,为兰科盘龙参属植物绶草的根或全草,全草长10-40cm,叶片多皱缩或脱落,展平后完整叶线形至线状披针形,数枚基生,质厚。茎圆柱形,且纵条形,基部簇生数条小纺锤形块根,具纵皱纹,质脆,易折断,断面灰白色。有的可见穗状花序呈螺旋状扭转。花果多已脱落。气微,味酸、淡、微甘。味甘,淡,苦,性温,归肺,心,肝,肾经,具有益气养阴,清热解毒的功效,主治病后虚弱,神经衰弱,阴虚内热,咳嗽吐血,肺结核咳血等症。
本发明实施例3的作用机理:
雪莲果,清肝解毒、调经止血;罗布麻叶,平肝安神、清热利水;鱼腥草,清热解毒、利尿除湿;郁李仁,润燥滑肠、利水消肿;蜜柑草,清热利湿、清肝明目;白及,收敛止血,消肿生肌;白术,健脾益气,燥湿利水;莪术,破血行气、消积止痛;盘龙参,益气养阴,清热解毒;利用以上九味中药相互配伍,协同生效,通过调节肺的肃降、脾的健运,促进肝的升发,以达清肝解毒、明目解郁的功效。
本发明实施例3经22位不思饮食的人群,连续食用15天,每日40克,症状明显缓解人数为17人,有效率为77.27%;连续食用30天,每日40克以上,症状明显缓解人数为19人,有效率为86.36%。
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)
1.一种醇香风味雪莲果果脯,其特征在于,采用以下步骤制作:
A.雪莲果预处理:取新鲜饱满、无病虫害、大小均匀的成熟雪莲果,使用喷淋设备清洗干净,再放入切缝机对半切开,去核;
B.去皮:将雪莲果凹面朝下,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12-15%,温度为80-85℃,时间为40-90秒,淋碱后迅速放入清水中除去残留果皮,可再以流动清水冲洗干净雪莲果表面残留的碱液;
C.浸硫:将去皮的雪莲果浸入含0.2-0.3%的亚硫酸氢钠溶液中浸泡30-90分钟,然后进行漂洗;
D.酒精发酵:浸硫完成的雪莲果,捞出沥干体表水,加入雪莲果重1-3%的果酒酵母,搅拌均匀后,入不锈钢容器中,密闭静置发酵,待酒精度为0.8-1%重量比时,结束发酵;
E.中药材预处理:按一定比例取中药材罗布麻叶、鱼腥草、郁李仁,加入原料中药材重10-15倍的水,浸泡2-3小时,再煎煮30-60分钟左右,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;
F.糖液制作:取适量水,放入不锈钢夹层锅中,烧开,加入水重7-12%的中药汁、35-60%的白砂糖、0.2-0.3%的柠檬酸,加热溶解,制得中药糖液;
G.煮制:取发酵完成的雪莲果80-120重量份,中药糖液50-60重量份,倒入不锈钢夹层锅,中火煮制8-12分钟,煮制结束倒入浸渍缸中浸渍10-20小时进行吸糖,吸糖结束可再倒入不锈钢夹层锅继续煮4-6分钟,制得湿雪莲果果坯;
H.烘制:可将湿雪莲果果坯送入烘干室,烘干室温度控制在60-65℃,烘制3-10小时,烘至雪莲果果肉不粘手即可,烘制过程中可适当翻动,使果脯含水量达到18-20%;
I.包装、检验:将雪莲果果脯置于无菌的环境中,用食品级包装物进行包装,检验合格的果脯贮存于清洁、干燥、通风的库房中。
2.根据权利要求1所述的一种醇香风味雪莲果果脯,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雪莲果果脯,其特征在于:所述步骤E中一定比例的中药材为以下原料重量比:罗布麻叶35-45%、鱼腥草30-40%、郁李仁25-35%。
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CN107683937A (zh) * | 2017-09-12 | 2018-02-13 | 广西田阳嘉佳食品有限公司 | 一种黄晶果果脯及其生产方法 |
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CN107683937A (zh) * | 2017-09-12 | 2018-02-13 | 广西田阳嘉佳食品有限公司 | 一种黄晶果果脯及其生产方法 |
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