CN106579212A - Preparation method of pear syrup - Google Patents
Preparation method of pear syrup Download PDFInfo
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- CN106579212A CN106579212A CN201610956771.7A CN201610956771A CN106579212A CN 106579212 A CN106579212 A CN 106579212A CN 201610956771 A CN201610956771 A CN 201610956771A CN 106579212 A CN106579212 A CN 106579212A
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- pear paste
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000006188 syrup Substances 0.000 title abstract 5
- 235000020357 syrup Nutrition 0.000 title abstract 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000220324 Pyrus Species 0.000 claims description 77
- 238000001802 infusion Methods 0.000 claims description 59
- 235000021017 pears Nutrition 0.000 claims description 31
- 235000021551 crystal sugar Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 14
- 239000011265 semifinished product Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 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 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 3
- 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 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 241000935235 Fritillaria meleagris Species 0.000 abstract 1
- 206010036790 Productive cough Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 208000024794 sputum Diseases 0.000 abstract 1
- 210000003802 sputum Anatomy 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000019590 thick flavour Nutrition 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002949 hemolytic effect Effects 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pear syrup. The preparation method comprises the following specific steps of S1: preparing raw materials; S2: performing cleaning; S3, performing primary processing on lemons and tendril-leaved fritillary bulbs; S4, performing cooking for the first time; S5, performing filtration; S6, performing cooking for the second time; S7, collecting syrup; and S8, performing sterilization. The pear syrup prepared by the method disclosed by the invention is rich in nutrition, sour, sweet and fresh in mouth feel, and rich in pear fragrance, and has special fragrance of maltose. The pear syrup has the food therapy efficacies of moistening bodies for removing autumn dryness, nourishing yin, nourishing the lung, relieving coughs, reducing sputum and the like, and is successfully known as the intangible cultural heritage of Wu mountain through application.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of pear paste.
Background technology
Wushan abounds with crisp-fried pears, Ovum Anas domestica pears, Fructus pyri betulaefoliae, Herba Actinidiae coriacea etc. from ancient times, wide in variety, superior in quality, have in history
The title in pears township.Republic, meets good year pear to have a good harvest, and because traffic is limited, causes large quantities of fresh pears to rot.The hotel owner for selling fruit
To protect prestige, pears agriculture and itself loss are reduced, traditional ancient method is used then, fresh pears are brewed into into pear paste storage.
Wushan characteristic food materials are made into a lot of cuisines, and allows Wushan taste to fragrance spread the world, never forget in the life a person sponging on an aristocrat, these
For Chen Sihong (Wushan County Guo Qing dining and drinking cultures company limited director), dream always for many years.Chen Sihong is from 1988
Start to manage food and drink year, two ten years, she is browsing historical summary quietly always, research Wushan place food materials.Chen Sihong exists
Find during being somebody's turn to do, the pear paste mouthfeel that prior art makes is not good.
The content of the invention
In view of this, it is an object of the present invention to provide a kind of preparation method of pear paste.Pear paste mouthfeel prepared by the method
It is good.
To realize object above, the technical scheme is that：
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Fresh pears 75-78 parts, Fresh Lemon 1.6-2.1 parts, Fructus Momordicae 0.45-0.6 parts, life are taken according to mass parts
Rhizoma Zingiberis Recens 0.8-1.1 parts, Bulbus Fritillariae Cirrhosae 0.25-0.27 parts, beerwort 1.2-1.5 parts, crystal sugar 16-18 parts, Mel 9-10；
S2. clean：The fresh pears and Fructus Momordicae of above-mentioned mass parts are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：The Fresh Lemon of above-mentioned mass parts is cleaned into remove seed to dice, is placed in pot and is added
State mass parts crystal sugar 65%, slow fire endure to moisture be 1.8-2.5% when add above-mentioned mass parts Mel 80%,
Continue to endure to moisture-free, the Bulbus Fritillariae Cirrhosae of above-mentioned mass parts is crushed；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put into in container the intense fire infusion 2h that adds water；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and Fructus Momordicae filter, add the beerwort of above-mentioned mass parts；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：The gained mixture sterilizing of step S7, cooling are obtained final product into the pear paste.
The slow fire is also called small fire or warm fire, refers to boil little and slow fire used during thing, and temperature is 40-50
℃.The column of flame will not stretch out a pot side, flame it is little and when it is high when it is low, in blue orange, luminosity is dark and temperature is relatively low for flame.The intense fire
Refer to more violent fire during culinary art, be also called big fire, very hot oven, very hot oven, temperature >=100 DEG C, the column of flame can stretch out a pot side, flame it is high and
Stable, heat color is in blue and white, and temperature is pressing.
Further, crush described in step S3 and refer to that it is 150-180 μm that Bulbus Fritillariae Cirrhosae is ground into into particle diameter.
Further, in step S4, the consumption of the water of addition is 168-180 mass parts.
Further, in step S5, filtration is filter cloth that the number of plies is 2-5.
Further, in step S8, the sterilizing uses steam sterilization.
Further, the temperature of steam sterilization is 122-125 DEG C, and the time is 10-12min.
The beneficial effects of the present invention is：
Pear paste prepared by the application is nutritious, and sweet mouthfeel is tasty and refreshing, pears thick flavor, there is special maltose fragrance；Have
Profit autumn-dryness disease, YIN nourishing support the dietetic therapy effects such as lung, relieving cough and resolving phlegm.Wushan non-material cultural heritage is successfully applied for.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is unreceipted in preferred embodiment
The experimental technique of actual conditions, generally according to normal condition.
Embodiment 1
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Take fresh pears 75kg, Fresh Lemon 1.6kg, Fructus Momordicae 0.45kg, Rhizoma Zingiberis Recenss 1.1kg, Bulbus Fritillariae Cirrhosae 0.25kg, wheat
Bud juice 1.5kg, crystal sugar 16kg, Mel 10kg；
S2. clean：Fresh pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fresh Lemon is cleaned into remove seed to dice, addition 10.4kg crystal sugar, slow fire in pot is placed in
Endure to moisture and add 8kg Mel when being 2.5%, continue to endure to moisture-free, Bulbus Fritillariae Cirrhosae is crushed to into particle diameter for 150 μm；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put in container adds 180kg water intense fires to endure
Boil 2h；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and filter-cloth filtering that the Fructus Momordicae number of plies is 5, Fructus Hordei Germinatus are added
Juice；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：Steam sterilization (temperature is 125 DEG C, and the time is 10min) is adopted to go out in step S7 gained mixture
Bacterium, cooling, obtains final product the pear paste.
Embodiment 2
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Take fresh pears 78kg, Fresh Lemon 2.1kg, Fructus Momordicae 0.6kg, Rhizoma Zingiberis Recenss 0.8kg, Bulbus Fritillariae Cirrhosae 0.27kg, wheat
Bud juice 1.2kg, crystal sugar 18kg, Mel 9kg；
S2. clean：Fresh pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fresh Lemon is cleaned into remove seed to dice, addition 11.7kg crystal sugar, slow fire in pot is placed in
Endure to moisture and add 7.2kg Mel when being 1.8%, continue to endure to moisture-free, Bulbus Fritillariae Cirrhosae is crushed to into particle diameter for 180 μm；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put in container adds 168kg water intense fires to endure
Boil 2h；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and filter-cloth filtering that the Fructus Momordicae number of plies is 2, Fructus Hordei Germinatus are added
Juice；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：Steam sterilization (temperature is 122 DEG C, and the time is 12min) is adopted to go out in step S7 gained mixture
Bacterium, cooling, obtains final product the pear paste.
Embodiment 3
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Take fresh pears 77kg, Fresh Lemon 1.8kg, Fructus Momordicae 0.55kg, Rhizoma Zingiberis Recenss 0.9kg, Bulbus Fritillariae Cirrhosae 0.26kg, wheat
Bud juice 1.3kg, crystal sugar 17kg, Mel 10kg；
S2. clean：Fresh pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fresh Lemon is cleaned into remove seed to dice, addition 11.05kg crystal sugar in pot, text is placed in
Fire is endured to moisture adds 8kg Mel when being 1.9%, continues to endure to moisture-free, and Bulbus Fritillariae Cirrhosae is crushed to into particle diameter for 160 μm；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put in container adds 170kg water intense fires to endure
Boil 2h；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and filter-cloth filtering that the Fructus Momordicae number of plies is 3, Fructus Hordei Germinatus are added
Juice；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：Steam sterilization (temperature is 124 DEG C, and the time is 11min) is adopted to go out in step S7 gained mixture
Bacterium, cooling, obtains final product the pear paste.
Comparative example 1
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Take fresh pears 76kg, Fresh Lemon 1.7kg, Fructus Momordicae 0.48kg, Rhizoma Zingiberis Recenss 1.0kg, Bulbus Fritillariae Cirrhosae 0.26kg, wheat
Bud juice 1.3kg, crystal sugar 16kg, Mel 9kg；
S2. clean：Fresh pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fresh Lemon is cleaned into remove seed to dice, addition 10.4kg crystal sugar, slow fire in pot is placed in
Endure to moisture and add 6.8kg Mel when being 2.1%, continue to endure to moisture-free, Bulbus Fritillariae Cirrhosae is crushed to into particle diameter for 150 μm；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put in container adds 168kg water intense fires to endure
Boil 2h；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and filter-cloth filtering that the Fructus Momordicae number of plies is 4, Fructus Hordei Germinatus are added
Juice；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：Steam sterilization (temperature is 123 DEG C, and the time is 10min) is adopted to go out in step S7 gained mixture
Bacterium, cooling, obtains final product the pear paste.
Comparative example 2
The preparation method of pear paste, it is concretely comprised the following steps：
S1. raw material：Take fresh pears 78kg, Fresh Lemon 2.0kg, Fructus Momordicae 0.51kg, Rhizoma Zingiberis Recenss 0.9kg, Bulbus Fritillariae Cirrhosae 0.25kg, wheat
Bud juice 1.2kg, crystal sugar 16kg, Mel 10kg；
S2. clean：Fresh pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fresh Lemon is cleaned into remove seed to dice, addition 11.5kg crystal sugar, slow fire in pot is placed in
Endure to moisture and add 8kg Mel when being 2.4%, continue to endure to moisture-free, Bulbus Fritillariae Cirrhosae is crushed to into particle diameter for 160 μm；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put in container adds 168-180kg water military
Fiery infusion 2h；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and filter-cloth filtering that the Fructus Momordicae number of plies is 5, Fructus Hordei Germinatus are added
Juice；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue
Infusion 2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product
Pear paste, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：Steam sterilization (temperature is 123 DEG C, and the time is 12min) is adopted to go out in step S7 gained mixture
Bacterium, cooling, obtains final product the pear paste.
Pear paste sensory evaluation
45 tasters, wherein male 23, women 22, to implementing are chosen in inventor residence place surrounding area
Pear paste prepared by example 1-3 and comparative example 1-2 carries out the sensory evaluation in terms of mouthfeel, and its result is as shown in the table：
Mouthfeel is evaluated：
1) it is sour-sweet tasty and refreshing, pears thick flavor, obtain 60 points.
2) mouthfeel malaise mouth, detains as one sees fit 30 points；
3) obvious malaise mouth, 31-60 point of button.
The pear paste sweet mouthfeel of the present invention is tasty and refreshing, and pears thick flavor has special maltose fragrance, nutritious, there is the profit autumn
Dry, YIN nourishing supports lung, the dietary function of relieving cough and resolving phlegm.
Pear paste sanitary index is tested
Total plate count, coliform, Salmonella, the golden yellow of pear paste prepared by detection embodiment 1-3 and comparative example 1-2
Staphylococcuses, the content of Hemolytic streptococcuss, it is as a result as shown in the table：
It is the total plate count of the pear paste that this method makes, coliform, Salmonella, golden yellow from above test result
Color staphylococcuses, the content of Hemolytic streptococcuss are relatively low.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover at this
In the middle of the right of invention.
Claims (6)
1. the preparation method of pear paste, it is characterised in that concretely comprise the following steps：
S1. raw material：Pears 75-78 parts, Fructus Citri Limoniae 1.6-2.1 parts, Fructus Momordicae 0.45-0.6 parts, Rhizoma Zingiberis Recenss 0.8-1.1 are taken according to mass parts
Part, Bulbus Fritillariae Cirrhosae 0.25-0.27 parts, beerwort 1.2-1.5 parts, crystal sugar 16-18 parts, Mel 9-10 parts；
S2. clean：Pears and Fructus Momordicae are cleaned up, Rhizoma Zingiberis Recenss peeled wash；
S3. Fructus Citri Limoniae, Bulbus Fritillariae Cirrhosae preliminary working：Fructus Citri Limoniae is cleaned into remove seed to dice, is placed in pot and is added the 65% of above-mentioned crystal sugar, slow fire endure to
Moisture adds the 80% of above-mentioned Mel when being 1.8-2.5%, continues to endure to moisture-free, and Bulbus Fritillariae Cirrhosae is crushed；
S4. first time infusion：The fresh pears, Rhizoma Zingiberis Recenss and the Fructus Momordicae that cleaned are put into in container the intense fire infusion 2h that adds water；
S5. filter：By through first time infusion, Rhizoma Zingiberis Recenss and Fructus Momordicae filter, add the beerwort of above-mentioned mass parts；
S6. second infusion：Step S5 gained mixture is continued into infusion 4h with high heat, adds remaining crystal sugar to continue infusion
2h, adds the Fructus Citri Limoniae fourth infusion 1h through preliminary working, is eventually adding remaining Mel moderate heat and continues infusion 1h, obtains semi-finished product pears
Cream, does not stop stirring during infusion；
S7. cream is received：Bulbus Fritillariae Cirrhosae powder is added in semi-finished product pear paste, is changed slow fire and is boiled to paste, stirring is not stopped during boiling；
S8. sterilize：The gained mixture sterilizing of step S7, cooling are obtained final product into the pear paste.
2. the preparation method of pear paste according to claim 1, it is characterised in that crush described in step S3 and refer to Bulbus Fritillariae Cirrhosae powder
Particle diameter is broken into for 150-180 μm.
3. the preparation method of pear paste according to claim 1, it is characterised in that in step S4, the consumption of the water of addition is
168-180 mass parts.
4. the preparation method of pear paste according to claim 1, it is characterised in that in step S5, filtration is that the number of plies is
The filter cloth of 2-5.
5. the preparation method of pear paste according to claim 1, it is characterised in that in step S8, the sterilizing is used
Steam sterilization.
6. the preparation method of pear paste according to claim 5, it is characterised in that the temperature of steam sterilization is 122-125 DEG C,
Time is 10-12min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610956771.7A CN106579212A (en) | 2016-11-03 | 2016-11-03 | Preparation method of pear syrup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610956771.7A CN106579212A (en) | 2016-11-03 | 2016-11-03 | Preparation method of pear syrup |
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| CN106579212A true CN106579212A (en) | 2017-04-26 |
Family
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| CN201610956771.7A Withdrawn CN106579212A (en) | 2016-11-03 | 2016-11-03 | Preparation method of pear syrup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136457A (en) * | 2017-06-12 | 2017-09-08 | 叙永县两河镇新希望畜禽养殖专业合作社 | A kind of organic pear syrup production technology |
| CN107581341A (en) * | 2017-09-30 | 2018-01-16 | 贵州云上蜂源生态农业科技有限公司 | A kind of preparation method of honey lemon pear flower cream |
| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
| CN111528372A (en) * | 2020-05-11 | 2020-08-14 | 嘉峪关市龙虎健饮料厂 | Preparation process of fruit juice beverage |
| CN113841861A (en) * | 2021-08-27 | 2021-12-28 | 广东润德食品有限公司 | Preparation method of lemon paste |
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| CN104323263A (en) * | 2014-09-30 | 2015-02-04 | 胡新林 | Preparation method of autumn pear syrup |
| CN104323160A (en) * | 2014-09-30 | 2015-02-04 | 胡新林 | Autumn pear syrup formula |
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| CN104323263A (en) * | 2014-09-30 | 2015-02-04 | 胡新林 | Preparation method of autumn pear syrup |
| CN104323160A (en) * | 2014-09-30 | 2015-02-04 | 胡新林 | Autumn pear syrup formula |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136457A (en) * | 2017-06-12 | 2017-09-08 | 叙永县两河镇新希望畜禽养殖专业合作社 | A kind of organic pear syrup production technology |
| CN107581341A (en) * | 2017-09-30 | 2018-01-16 | 贵州云上蜂源生态农业科技有限公司 | A kind of preparation method of honey lemon pear flower cream |
| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
| CN111528372A (en) * | 2020-05-11 | 2020-08-14 | 嘉峪关市龙虎健饮料厂 | Preparation process of fruit juice beverage |
| CN113841861A (en) * | 2021-08-27 | 2021-12-28 | 广东润德食品有限公司 | Preparation method of lemon paste |
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