CN106616703A - 一种楮实子风味沙果果酱及生产方法 - Google Patents
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Abstract
本发明公开了一种楮实子风味沙果果酱及生产方法,以沙果、楮实子为原料,同时添加棉花根、六月寒,制作出一种楮实子风味沙果果酱。其充分利用沙果、楮实子的营养价值,与中药相互配伍,协同增效,具有润肺止咳的功效。发明中,对楮实子沙果中药混合浆进行果醋酵母发酵,制得的成品味道细腻,醇香可口,风味独特,且保健功能突出,长期食用可明显改善因长年吸烟导致的咽喉肿痛、咳嗽人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
Description
本申请为申请号201610823440.6、申请日2016年9月14日、发明名称为“一种楮实子风味沙果果酱”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以沙果、楮实子风味为原料,加入具有保健功效的中药材,制得的一种楮实子风味沙果果酱。
背景技术
沙果,正名花红,又名海棠果、文林郎果、林檎,是蔷薇科苹果属的植物,落叶小乔木,叶卵形或椭圆形,顶端骤尖,边缘有极细锯齿。春夏之交开花,在枝顶伞形排列,花梗、花萼均有茸毛,花蕾时红色,开后色褪而带红晕。果实秋成熟,扁圆形,直径4-5厘米,黄或红色,生食味似苹果,酸甜可口。沙果味辛、甘,性凉,具有生津解渴,消食化滞、祛风化湿、止咳平喘的功效,主治风湿痛病,咳嗽气喘等症。
楮实子,落叶乔木,高达10米。茎、叶具乳液;嫩枝被柔毛,后脱落,叶互生;叶片卵形,聚花果肉质,成球形,直径约2厘米,橙红色。楮实子味甘,性寒,入肝、脾、肾经,具有补肾清肝、明目利尿的功效,常用于腰膝酸软、虚劳骨蒸、砂晕目昏、目生翳膜、水肿胀满。
棉花根,为锦葵科植物草棉等的根或根皮,干燥根皮呈管状的碎片或卷束,外面淡棕色,具纵条纹及细小的皮孔,栓皮粗糙,易脱落,内面淡棕色,带有纵长线纹。折断面呈强韧纤维性,内皮为纤维层,易与外层分离。棉花根味甘,性温,具有补虚、平喘、调经的功效,主治体虚咳喘、疝气、崩带、子宫脱垂。
六月寒,多年生草本。茎高约25厘米,不分枝,无毛。叶具短柄或无柄,无毛;叶片草质或薄纸质,斜倒卵状长圆形或斜长圆形,顶端尾状渐尖,基部在狭侧楔形或钝,在宽侧钝或圆形,边缘下部或中部之下全缘,其上有浅牙齿,钟乳体明显或稍明显,六月寒味辛,性温。具有发表散寒、宣肺止咳、活血调经的功效,常用于感冒咳嗽、慢性支气管炎、百日咳、通经。
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。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。以沙果、楮实子为主要原料,棉花根、六月寒为保健原料,生产出一种楮实子风味沙果果酱,目前还未见报道和产品上市。
发明内容
本发明以沙果、楮实子为原料,同时添加棉花根、六月寒开发出一种楮实子风味沙果果酱。填补了国内使用这类原料制作果酱的一项空白。
一种楮实子风味沙果果酱,采用以下步骤制作:
A.沙果预处理:取新鲜外皮光滑、成熟的沙果,清洗干净,去皮,去核,放入装有60-80目网筛的制浆机中打浆,制得沙果果浆;
B.楮实子预处理:取新鲜成熟的楮实子,清洗干净,去核,放入装有60-80目网筛的制浆机中打浆,制得楮实子果浆;
C.中药材预处理:按一定比例取中药材棉花根、六月寒,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,除去中药渣,制得中药浆;
D.配料:取沙果果浆80-120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,制得沙果中药混合浆;
E.酒精发酵:将楮实子沙果中药混合浆倒入发酵设备,加入果醋酵母0.05-0.1重量份,密封静置发酵,待酒精达到0.5-1%体积比,结束发酵;
F.浓缩:将发酵的楮实子沙果中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中适当搅拌,待果酱含糖量达到65%以上,加入柠檬汁0.01-0.02重量份,搅拌均匀,制得楮实子风味沙果果酱;
G.灌装:将沙果果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85-90℃;
H.杀菌、冷却:将装罐好的沙果果酱,放入沸水中用蒸汽加热18-22分钟,进行杀菌,后进行冷却;
I.检验、贮存:将检验合格的沙果果酱置于阴凉、干燥、通风的库房中存放。
本发明步骤C一定比例的中药材配比为以下原料重量比:棉花根45-55%、六月寒45-55%。
本发明步骤G中加热浓缩,装罐量为容器的85-95%。
本发明的作用机理:
沙果,祛风除湿、止咳平喘;楮实子,补肾清肝、明目利尿;棉花根,补虚、平喘、调经;六月寒,宣肺止咳、活血调经。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,促进肺的肃降,固达润肺止咳的功效。
本发明以沙果、楮实子为原料,同时添加棉花根、六月寒,制作出一种楮实子风味沙果果酱。其充分利用沙果、楮实子的营养价值,与中药相互配伍,协同增效,具有润肺止咳的功效。发明中,对楮实子沙果中药混合浆进行果醋酵母发酵,制得的成品味道细腻,醇香可口,风味独特,且保健功能突出,长期食用可明显改善因长年吸烟导致的咽喉肿痛、咳嗽人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
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1,一种楮实子风味沙果果酱,采用以下步骤制作:
A.沙果预处理:取新鲜外皮光滑、成熟的沙果,清洗干净,去皮,去核,放入装有60目网筛的制浆机中打浆,制得沙果果浆;
B.楮实子预处理:取新鲜成熟的楮实子,清洗干净,去核,放入装有60目网筛的制浆机中打浆,制得楮实子果浆;
C.中药材预处理:按重量比例取中药材棉花根50%、六月寒50%,加入原料中药材重7倍的水,浸泡2小时,再煎煮30分钟,除去中药渣,制得中药浆;
D.配料:取沙果果浆80kg、中药浆4kg、白砂糖20kg、果胶0.3kg、充分搅拌均匀,制得沙果中药混合浆;
E.酒精发酵:将楮实子沙果中药混合浆倒入发酵设备,加入果醋酵母0.05kg,密封静置发酵,待酒精达到0.5%体积比,结束发酵;
F.浓缩:将发酵的楮实子沙果中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中适当搅拌,待果酱含糖量达到65%以上,加入柠檬汁0.01kg,搅拌均匀,制得楮实子风味沙果果酱;
G.灌装:将沙果果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85℃,装罐量为容器的88%;
H.杀菌、冷却:将装罐好的沙果果酱,放入沸水中用蒸汽加热18分钟,进行杀菌,后进行冷却;
I.检验、贮存:将检验合格的沙果果酱置于阴凉、干燥、通风的库房中存放。
本发明实施例1经15位长年吸烟导致的咽喉肿痛、咳嗽的人群,连续食用10天,每日30克,症状明显缓解人数为9人,有效率为60%;连续食用20天,每日30克以上,症状明显缓解人数为10人,有效率为66.67%。
实施例2,一种楮实子风味沙果果酱,采用以下步骤制作:
A.沙果预处理:取新鲜外皮光滑、成熟的沙果,清洗干净,去皮,去核,放入装有80目网筛的制浆机中打浆,制得沙果果浆;
B.楮实子预处理:取新鲜成熟的楮实子,清洗干净,去核,放入装有80目网筛的制浆机中打浆,制得楮实子果浆;
C.中药材预处理:按重量比例取中药材棉花根18%、六月寒15%、千灵丹25%、老蜗生22%、木虾公20%,加入原料中药材重11倍的水,浸泡2.5小时,再煎煮45分钟,除去中药渣,制得中药浆;
D.配料:取沙果果浆100kg、中药浆5kg、白砂糖25kg、果胶0.4kg,充分搅拌均匀,制得沙果中药混合浆;
E.酒精发酵:将楮实子沙果中药混合浆倒入发酵设备,加入果醋酵母0.06kg,密封静置发酵,待酒精达到0.7%体积比,结束发酵;
F.浓缩:将发酵的楮实子沙果中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中适当搅拌,待果酱含糖量达到65%以上,加入柠檬汁0.015kg,搅拌均匀,制得楮实子风味沙果果酱;
G.灌装:将沙果果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在85℃,装罐量为容器的90%;
H.杀菌、冷却:将装罐好的沙果果酱,放入沸水中用蒸汽加热20分钟,进行杀菌,后进行冷却;
I.检验、贮存:将检验合格的沙果果酱置于阴凉、干燥、通风的库房中存放。
千灵丹,多年生草本植物,根状茎粗壮,节上丛生密被棕色茸毛的索状须根。叶基生;叶片肉质增厚,叶片长椭圆形至披针状椭圆形,先端钝而微凹,中脉在上面凹陷,背面突起,基部相互套叠成鞘状。蒴果长卵形,先端宿存花柱。千灵丹味辛、苦,性平,具有止咳平喘、祛风止痛的功效,主治肺痨、咳嗽、哮中喘、风湿骨痛、肠胃炎、风湿骨痛、跌打损伤、关节肿痛。
老蜗生,以全草入药。夏秋采,洗净晒干。属豆科苜蓿属植物,一年生或越年生草本植物,茎高30-60厘米,伏卧或斜上,有毛或无毛。羽状小叶;小叶倒卵形或广椭圆形,先端钝圆,微缺,基部宽楔形,上部具细齿,两面有白柔毛;托叶斜卵形。老蜗生性甘、微涩,平,具有清热利湿、凉血止血、舒筋活络、止咳的功用,常用于黄疸型肝炎、便血、痔疮出血、白血病、坐骨神经痛。
木虾公,为双子叶植物药兰科植物木虾公的茎。以全草入药。全年可采,鲜用为佳。茎呈三棱或四棱状纺锤形,长3-6cm,宽径约1.5cm,表面金黄色,平滑而有光泽,质坚,体轻,纵向撕裂呈疏松海绵状,类白色,折断面纤维性。木虾公味甘、淡,性凉,具有润肺止咳、滋阴养胃的功效,主治肺热咳嗽、肺结核、哮喘、痢疾、口腔炎、胃痛、小儿疳疾。
本发明实施例2的作用机理:
沙果,祛风除湿、止咳平喘;楮实子,补肾清肝、明目利尿;棉花根,补虚、平喘、调经;六月寒,宣肺止咳、活血调经;千灵丹,止咳平喘、祛风止痛;老蜗生,凉血止血、舒筋活络;木虾公,润肺止咳、滋阴养胃。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,促进肺的肃降,固达润肺止咳的功效。
本发明实施例2经18位长年吸烟导致的咽喉肿痛、咳嗽的人群,连续食用10天,每日30克,症状明显缓解人数为13人,有效率为72.22%;连续食用20天,每日30克以上,症状明显缓解人数为14人,有效率为77.78%。
实施例3,一种楮实子风味沙果果酱及生产方法,采用以下步骤:
A.沙果预处理:取新鲜外皮光滑、成熟的沙果,清洗干净,去皮,去核,放入装有80目网筛的制浆机中打浆,制得沙果果浆;
B.楮实子预处理:取新鲜成熟的楮实子,清洗干净,去皮,去核,放入装有80目网筛的制浆机中打浆,制得楮实子果浆;
C.中药材预处理:按重量比例取中药材棉花根15%、六月寒13%、千灵丹15%、老蜗生10%、木虾公15%、辣子草15%、千日红17%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,除去中药渣,制得中药浆;
D.配料:取沙果果浆120kg,中药浆7kg,白砂糖30kg,果胶0.5kg,充分搅拌均匀,制得沙果中药混合浆;
E.酒精发酵:将楮实子沙果中药混合浆倒入发酵设备,加入果醋酵母0.1kg,密封静置发酵,待酒精达到1%体积比,结束发酵;
F.浓缩:将发酵的楮实子沙果中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中适当搅拌,待果酱含糖量达到65%以上,加入柠檬汁0.02kg,搅拌均匀,制得楮实子风味沙果果酱;
G.灌装:将沙果果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在90℃,装罐量为容器的95%;
H.杀菌、冷却:将装罐好的沙果果酱,放入沸水中用蒸汽加热22分钟,进行杀菌,后进行冷却;
I.检验、贮存:将检验合格的沙果果酱置于阴凉、干燥、通风的库房中存放。
吴茱萸,小乔木或灌木,高3-5米,嫩枝暗紫红色,与嫩芽同被灰黄或红锈色绒毛,或疏短毛。果密集或疏离,暗紫红色,有大油点,;种子近圆球形,一端钝尖,腹面略平坦,褐黑色,有光泽。吴茱萸味苦,性辛,具有温中止痛、降逆止呕之功,常用于厥阴头痛、脏寒吐泻、脘腹胀痛、经行腹痛、五更泄泻等症。
千日红,一年生直立草本植物,高20-60厘米,茎粗壮,有分枝,枝略成四棱形,有灰色糙毛,幼时更密,节部稍膨大。叶片纸质,长椭圆形或矩圆状倒卵形,顶端急尖或圆钝,凸尖,基部渐狭,边缘波状,两面有小斑点、白色长柔毛及缘毛,有灰色长柔毛。花多数,密生,成顶生球形或矩圆形头状花序,常紫红色,有时淡紫色或白色。千日红味甘,性平,具有止咳祛痰、定喘、平肝明目的功效,主治支气管哮喘。
本发明实施例3的作用机理:
沙果,祛风除湿、止咳平喘;楮实子,补肾清肝、明目利尿;棉花根,补虚、平喘、调经;六月寒,宣肺止咳、活血调经;千灵丹,止咳平喘、祛风止痛;老蜗生,凉血止血、舒筋活络;木虾公,润肺止咳、滋阴养胃;吴茱萸,温中止痛、降逆止呕;千日红,止咳祛痰、平肝明目。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,促进肺的肃降,固达润肺止咳的功效。
本发明实施例3经23位长年吸烟导致的咽喉肿痛、咳嗽的人群,连续食用10天,每日30克,症状明显缓解人数为19人,有效率为82.61%;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86.96%。
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 (2)
1.一种楮实子风味沙果果酱及生产方法,其特征在于,采用以下步骤制作:
A.沙果预处理:取新鲜外皮光滑、成熟的沙果,清洗干净,去皮,去核,放入装有80目网筛的制浆机中打浆,制得沙果果浆;
B.楮实子预处理:取新鲜成熟的楮实子,清洗干净,去皮,去核,放入装有80目网筛的制浆机中打浆,制得楮实子果浆;
C.中药材预处理:按重量比例取中药材棉花根15%、六月寒13%、千灵丹15%、老蜗生10%、木虾公15%、辣子草15%、千日红17%,加入原料中药材重15倍的水,浸泡3小时,再煎煮50分钟,除去中药渣,制得中药浆;
D.配料:取沙果果浆120kg,中药浆7kg,白砂糖30kg,果胶0.5kg,充分搅拌均匀,制得沙果中药混合浆;
E.酒精发酵:将楮实子沙果中药混合浆倒入发酵设备,加入果醋酵母0.1kg,密封静置发酵,待酒精达到1%体积比,结束发酵;
F.浓缩:将发酵的楮实子沙果中药混合浆倒入蒸汽夹层锅,加热浓缩,加热过程中适当搅拌,待果酱含糖量达到65%以上,加入柠檬汁0.02kg,搅拌均匀,制得楮实子风味沙果果酱;
G.灌装:将沙果果酱趁热称量,分装入已灭菌的容器设备中,装罐温度控制在90℃,装罐量为容器的95%;
H.杀菌、冷却:将装罐好的沙果果酱,放入沸水中用蒸汽加热22分钟,进行杀菌,后进行冷却;
I.检验、贮存:将检验合格的沙果果酱置于阴凉、干燥、通风的库房中存放。
2.根据权利要求1所述的一种楮实子风味沙果果酱及生产方法,其特征在于:所述步骤G中装罐量为容器的85-95%。
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Application publication date: 20170510 |