CN106616697A - 一种栝楼番荔枝果酱 - 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
- 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
本发明公开了一种栝楼番荔枝果酱,以栝楼、番荔枝为原料,同时添加假苹婆、草豆蔻,制作出一种栝楼番荔枝果酱。其充分利用栝楼、番荔枝的营养价值,与中药相互配伍,协同增效,具有理气止痛、健脾益胃的功效。成品营养丰富,味道细腻,醇香酸甜,且保健功能突出,长期食用可明显改善因消化不良、脘腹不适人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
Description
技术领域
本发明涉及食品加工领域,特别涉及以栝楼、番荔枝为原料,加入具有保健功效的中药材,制得的一种栝楼番荔枝酱。
背景技术
栝楼,果实类球形或宽椭圆形,长7-10cm,直径6-8cm。表面橙黄色,皱缩或较光滑,顶端有圆形的花柱残基,基部略尖,具残存果梗。质脆,易破开,内表面共白色,有红黄色丝络,果瓤橙黄色,粘稠,与多数种子粘结成团。具焦糖气,味微酸甜。味甘,微苦,性寒,归肺,胃,大肠经,具有清热化痰,润燥滑肠的功效,主治肺热咳嗽,胸痹,消渴,便秘,痈肿疮毒等症。
番荔枝,番荔枝科、番荔枝属落叶小乔木;树皮薄,灰白色,多分枝。叶薄纸质,椭圆状披针形,叶背苍白绿色;侧脉上面扁平,下面凸起。花单生或2-4朵聚生于枝顶或与叶对生,青黄色;花蕾披针形;萼片三角形,被微毛;外轮花瓣狭而厚,长圆形;雄蕊长圆形,药隔宽;心皮无毛,每心皮有胚珠1颗。果实由多数圆形或椭圆形的成熟心皮微相连易于分开而成的聚合浆果圆球状或心状圆锥形,无毛,黄绿色,外面被白色粉霜。花期5-6月,果期6-11月。具有清凉解暑、开胃健脾的功效,根可药用,治急性赤痢、精神抑郁、脊髓骨病;果实可治恶疮肿痛,补脾。
假苹婆,为梧桐科苹婆属半落叶乔木,由于其结果的时间与中国七姐诞辰相近,故称为七姐果、赛苹婆、鸡冠皮等。叶子呈椭圆形,先端急尖,基部钝圆,边全缘,叶柄肿胀。在露地其花期为4-5月份,在温室里3月初就有花。圆锥花序,腋生,密集且多分枝,花淡红色,萼片5枚,仅基部相连,向外开展如星状,其花为单性,雄花的雌雄蕊柄长2-3毫米,向内弯曲,花药大约10个,雌花的子房圆形,花柱弯曲。根、叶:味甘,微温,假苹婆的叶片性味辛、温、肝经,具有舒筋通络,祛风活血的功效,主治于风湿痛,产后风瘫,跌打损伤,腰腿痛,黄疸,外伤出血等症。
草豆蔻,为姜科植物草豆蔻的干燥近成熟种子,为类球形的种子团,直径1.5-67.5px。表面灰褐色,中间有黄白色的隔膜,将种子团分成3瓣,每瓣有种子多数,粘连紧密,种子团略光滑。种子为卵圆状多面体,长3-5mm,直径约3mm,外被淡棕色膜质假种皮,种脊为一条纵沟,一端有种脐;质硬,将种子沿种脊纵剖两瓣,纵断面观呈斜心形,种皮沿种脊向内伸人部分约占整个表面积的1/2;胚乳灰白色。气香,味辛、微苦。味辛,性温,归脾、胃经,具有燥湿行气,温中止呕的功效,主治寒湿内阻,脘腹胀满冷痛,嗳气呕逆,不思饮食等症。
果酱,是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱。制作果酱是长时间保存水果的一种方法。主要用来涂抹于面包或吐司上食用。果酱含有天然果酸,能促进消化液分泌,有增强食欲、帮助消化之功效。果酱还能增加色素,对缺铁性贫血有辅助疗效。果酱含丰富的钾、锌元素,能消除疲劳,增强记忆力。婴幼儿吃果酱可补充钙、磷、预防佝偻病。以栝楼、番荔枝为主要原料,假苹婆、草豆蔻为保健原料,生产出一种栝楼番荔枝果酱,目前还未见报道和产品上市。
发明内容
本发明以栝楼、番荔枝为原料,同时添加假苹婆、草豆蔻开发出一种栝楼番荔枝果酱,填补了国内使用这类原料制作鱼果酱的一项空白。
1.一种栝楼番荔枝果酱,其特征在于,采用以下步骤制作:
A.栝楼预处理:取新鲜成熟的栝楼,放入流动水槽,用流动的清水清洗干净,放入装有60-80目网筛的制浆机进行打浆,制得栝楼果浆;
B.番荔枝预处理:选取成熟的番荔枝,清洗干净,去皮,去核,放入装有60-80目网筛的制浆机进行打浆,制得番荔枝浆;
C.中药浆液制作:按一定比例取中药材假苹婆、草豆蔻,加入原材料重5-10倍的水,浸泡2-3小时,再煎煮0.5-1小时,除去中药渣,制得中药浆;
D.配料:取栝楼浆30-40重量份、番荔枝浆50-80重量份、中药浆4-8重量份、白砂糖20-30重量份、果胶0.3-0.5重量份,充分搅拌均匀,制得栝楼番荔枝中药混合浆;
E.发酵:向栝楼番荔枝中药混合浆加入混合浆重2-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
F.浓缩:将栝楼番荔枝中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中可适当搅拌,待果酱温度达到103-107℃时,加入柠檬汁0.01-0.02重量份,搅拌均匀,制得栝楼番荔枝果酱;
G.灌装:将栝楼风味番荔枝果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
H.杀菌:将罐装好的栝楼风味番荔枝果酱,放入沸水中用蒸汽加热18-22分钟进行杀菌;
I.检验、贮存:将检验合格的栝楼风味番荔枝果酱成品置于阴凉、干燥、通风的库存中存放。
2.根据权利要求1所述的一种栝楼番荔枝果酱,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比: 假苹婆50-60%、草豆蔻40-50%。
3.根据权利要求1所述的一种栝楼番荔枝果酱,其特征在于:所述步骤F中加热浓缩,蒸汽压力应保持在1.0-1.5公斤/平方厘米。
本发明的作用机理:
栝楼,清热化痰、润燥滑肠;番荔枝,清凉解暑、开胃健脾;假苹婆,舒筋通络、祛风活血;草豆蔻,燥湿行气、温中止呕;利用以上四味中药相互配伍,协同生效,通过调节肺的肃降,肝的升发,促进脾的健运,以达健脾化积、理气止痛的功效。
本发明公开了一种栝楼风味番荔枝果酱,以栝楼、番荔枝为原料,同时添加假苹婆、草豆蔻,制作出一种栝楼番荔枝果酱。其充分利用栝楼、番荔枝的营养价值,与中药相互配伍,协同增效,具有理气止痛、健脾益胃的功效。成品营养丰富,味道细腻,醇香酸甜,且保健功能突出,长期食用可明显改善因消化不良、脘腹不适人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
具体实施方式
实施例1,一种栝楼番荔枝果酱,采用以下步骤制作:
A.栝楼预处理:取新鲜成熟的栝楼,放入流动水槽,用流动的清水清洗干净,放入装有80目网筛的制浆机进行打浆,制得栝楼果浆;
B.番荔枝预处理:选取成熟的番荔枝,清洗干净,去皮,去核,放入装有80目网筛的制浆机进行打浆,制得番荔枝浆;
C.中药浆液制作:按重量比例取中药材假苹婆55%、草豆蔻45%,加入原材料重5倍的水,浸泡2小时,再煎煮0.5小时,除去中药渣,制得中药浆;
D.配料:取栝楼浆100kg、番荔枝浆250kg、中药浆15kg、白砂糖6kg、果胶1kg,充分搅拌均匀,制得栝楼番荔枝中药混合浆;
E.发酵:向栝楼番荔枝中药混合浆加入混合浆重2%的果酒酵母,密封静置发酵,待酒精度达到1%体积比时,结束发酵;
F.浓缩:将栝楼番荔枝中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中可适当搅拌,待果酱温度达到105℃时,加入柠檬汁0.005kg,搅拌均匀,制得栝楼番荔枝果酱;
G.灌装:将栝楼风味番荔枝果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
H.杀菌:将罐装好的栝楼风味番荔枝果酱,放入沸水中用蒸汽加热18分钟进行杀菌;
I.检验、贮存:将检验合格的栝楼风味番荔枝果酱成品置于阴凉、干燥、通风的库存中存放。
实施例2,一种栝楼番荔枝果酱,采用以下步骤制作:
A.栝楼预处理:取新鲜成熟无虫蛀的栝楼,放入流动水槽,用流动的清水清洗干净,放入装有60目网筛的制浆机进行打浆,制得栝楼果浆;
B.番荔枝预处理:选取成熟的番荔枝,清洗干净,去皮,去核,放入装有60目网筛的制浆机进行打浆,制得番荔枝果浆;
C.中药浆液制作:按重量比例取中药材假苹婆18%、草豆蔻20%、红药子25%、白鲜皮17%、防风20%,加入原材料重8倍的水,浸泡2小时,再煎煮0.5小时,除去中药渣,制得中药浆;
D.配料:取栝楼果浆150kg、番荔枝果浆300kg、中药浆20kg、白砂糖8kg、果胶2kg,充分搅拌均匀,制得栝楼番荔枝中药混合浆;
E.发酵:向栝楼番荔枝中药混合浆加入混合浆重2.5%的果酒酵母,密封静置发酵,待酒精度达到1.5%体积比时,结束发酵;
F.浓缩:将栝楼番荔枝中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中可适当搅拌,待果酱温度达到107℃时,加入柠檬汁0.065kg,搅拌均匀,制得栝楼番荔枝果酱;
G.灌装:将栝楼风味番荔枝果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
H.杀菌:将罐装好的栝楼风味番荔枝果酱,放入沸水中用蒸汽加热20分钟进行杀菌;
I.检验、贮存:将检验合格的栝楼风味番荔枝果酱成品置于阴凉、干燥、通风的库存中存放。
红药子, 多年生蔓性草本。根茎膨大成块状,木质。茎细长,中空,先端分枝。叶互生;叶柄长0.5-5cm,上面具沟,下面具粘质乳头状突起或具小纤毛;托叶鞘膜质,褐色,近乎透明;叶片长圆状椭圆形,长6-11cm,宽3-6cm。圆锥花序腋生或顶生;花梗明显;花被5裂,白色或淡紫色,外侧裂片主脉具翅;雄蕊8;柱头3,盾状。小坚果三棱形,黑紫色,为扩大的膜质翅的花被所包。花期夏季。味苦、微涩,性凉,归肝经、脾、胃、大肠,具有清热解毒,凉血活血的功效,主治呼吸道感染,扁桃体炎,急性菌痢,急性肠炎,泌尿系感染,多种出血,跌打损伤,月经不调等症。
白鲜皮,别名:白藓皮、八股牛、山牡丹、羊鲜草,为芸香科多年生草本植物白鲜和狭叶白鲜的根皮。白鲜根皮呈卷筒状,长5-15cm,直径1-2cm,厚2-5mm。外表面灰白色或淡灰黄色,具细纵皱纹及细根痕,常有突起的颗粒状小点;内表面类白色,有细纵纹。质脆,折断时有粉尘飞扬,断面不平坦,略呈层片状,剥去外层,对光可见闪烁的小亮点。有羊膻气,味微苦。以条大、肉厚、包灰白、断面分居者为佳。性味苦,咸,寒,归脾经,肺经,小肠经,胃经,膀胱经,具有清热燥湿,祛风止痒的功效,主治风热湿毒所致的风疹;湿疹;疥癣;黄疸;湿热痹等症。
防风,别名铜芸、回云、回草、百枝、百种。是一种药草的名字,多年生草本植物,其喜凉爽气候,耐寒,耐干旱,防风的根可生用,防风为多年生草本,高30-2000px。根粗壮,长圆柱形,有分枝,淡黄桂冠色,根斜上升,与主茎近等长,有细棱。花期8-9月,果期9-10月。其喜凉爽气候,耐寒,耐干旱。宜选阳光充足,土层深厚,疏松肥沃、排水良好的砂质壤土栽培,不宜在酸性大,粘性重的土壤中种植。味辛、甘,性微温,归膀胱、肺、脾、肝经。具有祛风解表,胜湿止痛的功效,主治外感表证,风疹瘙痒,风湿痹痛,破伤风正,脾虚湿盛等症。
本发明实施例2的作用机理:
栝楼,清热化痰、润燥滑肠;番荔枝,清凉解暑、开胃健脾;假苹婆,舒筋通络、祛风活血;草豆蔻,燥湿行气、温中止呕;红药子,清热解毒、凉血活血;白鲜皮,清热燥湿、祛风止痒;防风,祛风解表、胜湿止痛;利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达理气止痛、健脾益胃的功效。
本发明实施例2经20位食欲不振的人群,连续食用10天,每日30克,症状明显缓解人数为14人,有效率为70%;连续食用20天,每日30克以上,症状明显缓解人数为16人,有效率为80%。
实施例3,一种天花粉风味番荔枝果酱,采用以下步骤制作:
A. 天花粉预处理:取成熟干燥的天花粉洗净,除去外皮,切段或纵剖成瓣,放入装有80目网筛的制浆机进行打浆,制得天花粉浆;
B.番荔枝预处理:选取成熟的番荔枝,清洗干净,去皮,去核,放入装有80目网筛的制浆机进行打浆,制得番荔枝果浆;
C.中药浆液制作:按重量比例取中药材假苹婆15%、草豆蔻13%、红药子12%、白鲜皮15%、防风12%、砂仁18%、覆盆子15%,加入原材料重10倍的水,浸泡3小时,再煎煮1小时,除去中药渣,制得中药浆;
D.配料:取天花粉浆80kg、番荔枝果浆200kg、中药浆15kg、白砂糖30kg、果胶1kg,充分搅拌均匀,制得天花粉番荔枝中药混合浆;
E.浓缩:将天花粉番荔枝中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中可适当搅拌,待果酱温度达到107℃时,加入柠檬汁0.04kg,搅拌均匀,制得天花粉番荔枝果酱;
F.灌装:将天花粉风味番荔枝果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
G.杀菌:将罐装好的天花粉风味番荔枝果酱,放入沸水中用蒸汽加热22分钟进行杀菌;
H.检验、贮存:将检验合格的天花粉风味番荔枝果酱成品置于阴凉、干燥、通风的库存中存放。
天花粉,攀援藤本,长可达10m。块根圆柱状,肥厚,富含淀粉。茎较粗,多分枝,具纵棱及槽,被白色伸展柔毛。花期5-8月,果期8-10月。其原植物喜温暖湿润、阳光充足的环境,不耐旱,怕涝洼积水,适宜生长于冬暖夏凉的低、中山区。年平均气温在20℃左右,7月均温28℃以下、1月6℃以上时较利于植株的生长发育。甘、微苦,微寒,归肺,胃经,具有清热泻火,生津止渴的功效,主治热病烦渴,肺热燥咳,内热消渴,疮疡肿毒等症。
砂仁,别称: 阳春砂仁,长泰砂仁(福建),又名小豆蔻,多年生草本。是热带和亚热带姜科植物的的果实或种子,是中医常用的一味芳香性药材。株高1.5-3米,茎散生;根茎匍匐地面,节上被褐色膜质鳞片。根茎粗壮,棕红色。种子团分3瓣,每瓣种子5~9枚,种子气味芳香而峻烈,用作香料,稍辣,其味似樟。味辛,性温。归脾、胃经。具有行气调中,和胃醒脾的功效,主治腹痛痞胀,胃呆食滞,噎膈呕吐,寒泻冷痢,妊娠胎动等症。
覆盆子,为蔷薇科植物华东覆盆子的干燥果实。药材性状:为聚合果,由多数小核果聚合而成,呈圆锥形或扁圆锥形,高0.6-1.3cm,直径0.5-.2cm。表面黄绿色或淡棕色,顶端钝圆,基部中心凹入。宿萼棕褐色,下有果梗痕。小果易剥落,每个小果呈半月形,背面密被灰白色茸毛,两侧有明显的网纹,腹部有突起的棱线。体轻,质硬。气微,味微酸涩,性味:味甘、酸,性温。归经:归肝、肾、膀胱经,具有益肾固精,养肝明目的功效,主治遗精滑精,目暗昏花等症。
本发明实施例3的作用机理:
天花粉,清热泻火、生津止渴;番荔枝,清凉解暑、开胃健脾;假苹婆,舒筋通络、祛风活血;草豆蔻,燥湿行气、温中止呕;红药子,清热解毒、凉血活血;白鲜皮,清热燥湿、祛风止痒;防风,祛风解表、胜湿止痛;砂仁,行气调中、和胃醒脾;覆盆子,益肾固精、养肝明目;利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进脾的健运,以达理气止痛、健脾益胃的功效。
本发明实施例3经24位食欲不振的人群,连续食用10天,每日30克,症状明显缓解人数为18人,有效率为75%;连续食用20天,每日30克以上,症状明显缓解人数为20人,有效率为83%。
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)
1.一种栝楼番荔枝果酱,其特征在于,采用以下步骤制作:
A.栝楼预处理:取新鲜成熟的栝楼,放入流动水槽,用流动的清水清洗干净,放入装有60-80目网筛的制浆机进行打浆,制得栝楼果浆;
B.番荔枝预处理:选取成熟的番荔枝,清洗干净,去皮,去核,放入装有60-80目网筛的制浆机进行打浆,制得番荔枝浆;
C.中药浆液制作:按一定比例取中药材假苹婆、草豆蔻,加入原材料重5-10倍的水,浸泡2-3小时,再煎煮0.5-1小时,除去中药渣,制得中药浆;
D.配料:取栝楼浆30-40重量份、番荔枝浆50-80重量份、中药浆4-8重量份、白砂糖20-30重量份、果胶0.3-0.5重量份,充分搅拌均匀,制得栝楼番荔枝中药混合浆;
E.发酵:向栝楼番荔枝中药混合浆加入混合浆重2-3%的果酒酵母,密封静置发酵,待酒精度达到1-2%体积比时,结束发酵;
F.浓缩:将栝楼番荔枝中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中可适当搅拌,待果酱温度达到103-107℃时,加入柠檬汁0.01-0.02重量份,搅拌均匀,制得栝楼番荔枝果酱;
G.灌装:将栝楼风味番荔枝果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
H.杀菌:将罐装好的栝楼风味番荔枝果酱,放入沸水中用蒸汽加热18-22分钟进行杀菌;
I.检验、贮存:将检验合格的栝楼风味番荔枝果酱成品置于阴凉、干燥、通风的库存中存放。
2.根据权利要求1所述的一种栝楼番荔枝果酱,其特征在于:所述步骤C中一定比例的中药材为以下原料重量比: 假苹婆50-60%、草豆蔻40-50%。
3.根据权利要求1所述的一种栝楼番荔枝果酱,其特征在于:所述步骤F中加热浓缩,蒸汽压力应保持在1.0-1.5公斤/平方厘米。
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CN107173760A (zh) * | 2017-06-29 | 2017-09-19 | 彭超昀莉 | 栝楼麦冬果酱的加工方法 |
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CN105558683A (zh) * | 2015-12-11 | 2016-05-11 | 广东科贸职业学院 | 一种番荔枝果肉汁及其制备方法 |
CN105815717A (zh) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | 一种乌饭子风味红参果果酱 |
CN106072255A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种牛蒡栝楼果酱的加工方法 |
CN106107625A (zh) * | 2016-07-06 | 2016-11-16 | 柴华 | 一种番荔枝速溶美味营养粉的制备方法 |
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CN105558683A (zh) * | 2015-12-11 | 2016-05-11 | 广东科贸职业学院 | 一种番荔枝果肉汁及其制备方法 |
CN105815717A (zh) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | 一种乌饭子风味红参果果酱 |
CN106072255A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种牛蒡栝楼果酱的加工方法 |
CN106107625A (zh) * | 2016-07-06 | 2016-11-16 | 柴华 | 一种番荔枝速溶美味营养粉的制备方法 |
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CN107173760A (zh) * | 2017-06-29 | 2017-09-19 | 彭超昀莉 | 栝楼麦冬果酱的加工方法 |
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