CN106666042A - 一种龙葵果醋心糖 - Google Patents
一种龙葵果醋心糖 Download PDFInfo
- Publication number
- CN106666042A CN106666042A CN201611132351.3A CN201611132351A CN106666042A CN 106666042 A CN106666042 A CN 106666042A CN 201611132351 A CN201611132351 A CN 201611132351A CN 106666042 A CN106666042 A CN 106666042A
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- CN
- China
- Prior art keywords
- juice
- solani nigri
- fructus solani
- fruit
- solanum nigrum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明以龙葵果、砂糖、蜂蜜为原料,同时添加巴巴花、白朱砂莲、金边莲,酿制出一种龙葵果醋心糖。其充分利用龙葵果的营养价值,在制作醋心糖时加入蜂蜜,又矫正了龙葵果对人体膀胱的伤害,与中药相互配伍,协同增效,具有清热解毒、润肺止咳的功效。成品酸甜可口,刺激味蕾,是一种较新奇的口感,能够极大限度的发挥龙葵果和中药的作用,长期使用可明显改善痰多咳嗽、咽喉肿痛人群的不适。本发明采用简单的工艺以果醋为原料,制成糖心,前人未采用这种做法,填补糖果在这方面的空白,制作工艺简单,食用价值大,可进行规模化生产。
Description
本申请为申请号201610867708.6、申请日2016年9月30日、发明名称为“一种龙葵果醋心糖及其制作方法”的分案申请。
技术领域
本发明涉及糖果技术领域,特别涉及以龙葵果、砂糖为原料,加入具有保健功效的中药材,制得的一种龙葵果醋心糖。
背景技术
龙葵果,是一种茄属植物龙葵的果实,植株高约60厘米。茎直立或下部堰卧,有棱角。叶互生,叶片呈卵形或近菱形,叶缘有波状疏锯齿,叶片大小差异很大。6-7月开花,花白色,伞状聚伞花序侧生。3-4月采摘嫩叶,食用;夏、秋季采割全草,除去杂质,干燥,切段,药用。味苦,性寒,果实含龙葵碱,澳洲茄碱,澳洲茄边碱等多种生物碱,并以苷的形式存在,其他有维生素C、A以及皂苷。它的生物碱可升高血糖。果有镇咳、祛痰作用。龙葵浓缩果汁以10毫升每千克体重给予小鼠,可明显抑制急性二氧化硫致咳作用。
巴巴花,为锦葵目、锦葵科、苘麻属植物。圆锥苘麻 落叶灌木,高达2米。全株被星状绒毛,小枝纤细,圆柱形。叶互生;叶柄长3-5厘米,被绒毛;托叶线形,长1-2厘米;叶卵心形,长4-9厘米,宽4-7厘米,先端长尾状,基部心形,边缘具不规则细圆齿。塔状圆锥花序顶生,被星状绒毛;小花梗长2-3厘米,近端具节;花萼碟状,裂片5,卵形,长7-10毫米;花黄色至红色,直径1.5-2厘米,花瓣倒卵形,长15-17毫米,无毛;雄蕊柱被星状硬毛。果近圆球形,分果10,卵形,顶端圆,长约4毫米。花期6-8月。全株入药,性平味淡,具有清热解毒之功效,主治感冒发热。
白朱砂莲,为马兜铃科植物背蛇生的块根,性状鉴别 根呈纺锤形多结节状,长约10厘米,直径4-6厘米。表面浅褐色,具多数疣状突起和不规则的皱纹,并有残留的须根。质重而硬,不易折断,断面暗红色或淡黄棕色。采购及收藏应在春初新芽发出前或秋后茎叶枯萎后,采挖块根,除去残茎及细根,洗净,蒸透心,晒干或烘干。性寒,味苦、辛,功效是清热解毒、理气止痛。主治泄泻、脘腹疼痛、咽喉肿痛。
金边莲,为双子叶植物药兰科植物金边莲的全草,为多年生常绿大型草本植物。植株高大,叶色两边为金黄色,中间为灰绿或蓝灰色,长可达1.7米,宽20厘米,基部排列成莲座状。叶缘刺最初为棕色,后呈灰白色,末梢的刺长可达3厘米。花梗由莲座中心抽出,花黄绿色。喜温暖、光线充足的环境,生长温度为15至25℃。耐旱性极强,要求疏松透水的土壤。味淡、性凉。主治肺结核病,肺热咳嗽,能够化痰止咳。
果醋能促进身体的新陈代谢,调节酸碱平衡,消除疲劳,含有十种以上的有机酸和人体所需的多种氨基酸。醋的种类不同,有机酸的含量也各不相同。醋酸等有机酸有助于人体三羧酸循环的正常进行,从而使有氧代谢顺畅,有利于清除沉积的乳酸,起到消除疲劳的作用。经过长时间劳动和剧烈运动后,人体内会产生大量乳酸,使人感觉疲劳,如在此时补充果醋,能促进代谢功能恢复,从而消除疲劳。另外,果醋中含有的钾、锌等多种矿物元素在体内代谢后会生成碱性物质,能防止血液酸化,达到调节酸碱平衡的目的。
糖果,是糖果糕点的一种,指以糖类为主要成份的一种小吃。在亚洲文化广义上,巧克力及口香糖很多时亦会视为糖果的一种。在欧美国家, 糖果是仅指指使用白砂糖或麦芽糖下去制作的产品。糖果可分为硬质糖果、硬质夹心糖果、乳脂糖果、凝胶糖果、抛光糖果、胶基糖果、充气糖果和压片糖果等。其中硬质糖果是以白砂糖、淀粉糖浆为主料的一类口感硬、脆的糖果,深受人们喜爱,不同口味的糖果能给人不一样的感觉。
发明内容
本发明以龙葵果、砂糖为原料,同时添加巴巴花、白朱砂莲、金边莲,开发出一种龙葵果醋心糖,改进了对果醋的食用方式。
一种龙葵果醋心糖及其制作方法,包括如下工艺步骤:
A.龙葵果预处理:取新鲜、8-9分熟、无虫害的龙葵果去蒂,用清水清洗3-4次;
B. 榨汁:将龙葵果与龙葵果重2.5-3.5倍的水放入榨汁机中进行榨汁,后向果汁中加入龙葵果重0.1-0.3%的果胶酶,搅拌均匀,加热至38-42℃,保持40-60分钟,最后将所得的龙葵果果汁放入40-80目网筛中过滤,离心后得到澄清的龙葵果果汁;
C.中药汁预处理:按一定比例取巴巴花、白朱砂莲、金边莲,加入中药材重12-18倍的水,浸泡30-50分钟,再煎煮30-60分钟,最后将药汁用80-100目的网筛进行过滤;
D.杀菌:取龙葵果果汁、龙葵果果汁重25%的中药汁混合均匀,置于杀菌机中进行杀菌;
E.入缸:向杀菌后的果汁与中药汁中,加入龙葵果果汁与中药汁重3%-6%的酵母液,搅拌均匀入缸,缸口用纸糊严,加盖压实;
F.发酵:密封进行酒精发酵4-6天,温度控制在24-28℃之间;后加入龙葵果果汁与中药汁重3%-6%的醋酸菌液,搅拌均匀,继续发酵15-20天,温度控制在33-35℃,醋酸含量保持在3.5-4%,制成发酵好的果醋;
G.萃取:将已发酵好的果醋进行蒸馏,取得50-60%体积比的醋酸;
H.化糖、过滤:按重量比取砂糖50%、蜂蜜20%、醋酸30%混合后进行加热至砂糖完全融化,后将所得糖浆放入干净完好的120-200目过滤网进行过滤;
I.注模:将1-3重量份的醋酸加入到4-6重量份糖浆内,后将其贮于长咀壶内,在粉模凹窝内注入糖浆与醋酸的混合液,与粉模口齐平即可;
J.烘烤:将粉模放于烘房烘6-7小时,取出翻过糖面继续烘烤6-7小时,至糖壳结晶厚薄均匀。
本发明步骤C一定比例的中药材为以下原料重量比:巴巴花30-50%、白朱砂莲30-40%、金边莲10-40%。
本发明作用机理:
龙葵果,解热镇痛、祛痰止咳;巴巴花,消炎、清热解毒;白朱砂莲,理气止痛;金边莲,化痰止咳、润肺,利用以上四味原料,再加上砂糖与蜂蜜的相互配伍,协同生效,通过调节脾的健运,促进肺的肃降,以达化痰平喘、润肺止咳的功效。
本发明以龙葵果、砂糖、蜂蜜为原料,同时添加巴巴花、白朱砂莲、金边莲,酿制出一种龙葵果醋心糖。其充分利用龙葵果的营养价值,在制作醋心糖时加入蜂蜜,又矫正了龙葵果对人体膀胱的伤害,与中药相互配伍,协同增效,具有清热解毒、润肺止咳的功效。成品酸甜可口,刺激味蕾,是一种较新奇的口感,能够极大限度的发挥龙葵果和中药的作用,长期使用可明显改善痰多咳嗽、咽喉肿痛人群的不适。本发明采用简单的工艺以果醋为原料,制成糖心,前人未采用这种做法,填补糖果在这方面的空白,制作工艺简单,食用价值大,可进行规模化生产。
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1,一种龙葵果醋心糖及其制作方法,采用以下步骤:
A.龙葵果预处理:取新鲜、8分熟、无虫害的龙葵果去蒂,用清水清洗3次;
B. 榨汁:将龙葵果与龙葵果重2.5倍的水放入榨汁机中进行榨汁,后向果汁中加入龙葵果重0.1%的果胶酶,搅拌均匀,加热至38℃,保持40分钟,最后将所得的龙葵果果汁放入40目网筛中过滤,离心后得到澄清的龙葵果果汁;
C.中药汁预处理:按重量比取巴巴花30%、白朱砂莲30%、金边莲40%,加入中药材重12倍的水,浸泡30分钟,再煎煮30分钟,最后将药汁用80目的网筛进行过滤;
D.杀菌:取龙葵果果汁、龙葵果果汁重25%的中药汁混合均匀,置于杀菌机中进行杀菌;
E.入缸:向杀菌后的果汁与中药汁中,加入龙葵果果汁与中药汁重3%的酵母液,搅拌均匀入缸,缸口用纸糊严,加盖压实;
F.发酵:密封进行酒精发酵4天,温度控制在24℃;后加入龙葵果果汁与中药汁重3%的醋酸菌液,搅拌均匀,继续发酵15天,温度控制在33℃,醋酸含量保持在3.5%,制成发酵好的果醋;
G.萃取:将已发酵好的果醋进行蒸馏,取得50%体积比的醋酸;
H.化糖、过滤:按重量比取砂糖50%、蜂蜜20%、醋酸30%混合后进行加热至砂糖完全融化,后将所得糖浆放入干净完好的120目过滤网进行过滤;
I.注模:将1千克的醋酸加入到4千克糖浆内,后将其贮于长咀壶内,在粉模凹窝内注入糖浆与醋酸的混合液,与粉模口齐平即可;
J.烘烤:将粉模放于烘房烘6小时,取出翻过糖面继续烘烤6小时,至糖壳结晶厚薄均匀。
本发明的实施例1经25位痰多咳嗽、咽喉肿痛的消费者,每日服用8克,连续服用15天之后,症状明显改善者16位,有效率为64%;每日服用12克,连续服用30天之后,症状明显改善者17位,有效率为68%。
实施例2,一种龙葵果醋心糖及其制作方法,采用以下步骤:
A.龙葵果预处理:取新鲜、8分熟、无虫害的龙葵果去蒂,用清水清洗4次;
B. 榨汁:将龙葵果与龙葵果重3倍的水放入榨汁机中进行榨汁,后向果汁中加入龙葵果重0.2%的果胶酶,搅拌均匀,加热至40℃,保持50分钟,最后将所得的龙葵果果汁放入60目网筛中过滤,离心后得到澄清的龙葵果果汁;
C.中药汁预处理:按重量比取巴巴花30%、白朱砂莲35%、金边莲10%、牛蒡子15%,加入中药材重16倍的水,浸泡40分钟,再煎煮40分钟,最后将药汁用80目的网筛进行过滤;
D.杀菌:取龙葵果果汁、龙葵果果汁重25%的中药汁混合均匀,置于杀菌机中进行杀菌;
E.入缸:向杀菌后的果汁与中药汁中,加入龙葵果果汁与中药汁重4%的酵母液,搅拌均匀入缸,缸口用纸糊严,加盖压实;
F.发酵:密封进行酒精发酵5天,温度控制在26℃;后加入龙葵果果汁与中药汁重4%的醋酸菌液,搅拌均匀,继续发酵18天,温度控制在34℃,醋酸含量保持在3.5%,制成发酵好的果醋;
G.萃取:将已发酵好的果醋进行蒸馏,取得55%体积比的醋酸;
H.化糖、过滤:按重量比取砂糖50%、蜂蜜20%、醋酸30%混合后进行加热至砂糖完全融化,后将所得糖浆放入干净完好的140目过滤网进行过滤;
I.注模:将2千克的醋酸加入到5千克糖浆内,后将其贮于长咀壶内,在粉模凹窝内注入糖浆与醋酸的混合液,与粉模口齐平即可;
J.烘烤:将粉模放于烘房烘6.5小时,取出翻过糖面继续烘烤6.5小时,至糖壳结晶厚薄均匀。
牛蒡子,为菊科二年生草本植物牛蒡的干燥成熟果实。又名大力子、鼠粘子、恶实等。秋季果实成熟时采收果序,晒干,打下果实,除去杂质,再晒干。生用或炒用,用时捣碎。味辛、苦;性寒。归肺;胃经。主治风热感冒、温病初起;风热或肺热咳嗽、咯痰不畅;咽喉肿痛;斑疹不透;麻疹初期,疹出不畅及风疹瘙痒;疮疡肿毒及痄腮等。生用可润肠通便,热毒咽喉红肿疼痛,兼有热结便秘尤宜。用于热毒疮肿尚未溃者,常与地丁,野菊花等清热解毒药配伍。
本发明实施例2作用机理:
龙葵果,解热镇痛、祛痰止咳;巴巴花,消炎、清热解毒;白朱砂莲,理气止痛;金边莲,化痰止咳、润肺;牛蒡子,散结清咽、消痰化热,利用以上五味原料,再加上砂糖与蜂蜜的相互配伍,协同生效,通过调节脾的健运,促进肺的肃降,以达化痰平喘、润肺止咳的功效。
本发明的实施例2经26位痰多咳嗽、咽喉肿痛的消费者,每日服用8克,连续服用15天之后,症状明显改善者18位,有效率为69.2%;每日服用12克,连续服用30天之后,症状明显改善者22位,有效率为76.92%。
实施例3,一种龙葵果醋心糖,采用以下步骤制作:
A.龙葵果预处理:取新鲜、9分熟、无虫害的龙葵果去蒂,用清水清洗4次;
B. 榨汁:将龙葵果与龙葵果重3.5倍的水放入榨汁机中进行榨汁,后向果汁中加入龙葵果重0.3%的果胶酶,搅拌均匀,加热至42℃,保持60分钟,最后将所得的龙葵果果汁放入80目网筛中过滤,离心后得到澄清的龙葵果果汁;
C.中药汁预处理:按重量比取巴巴花30%、白朱砂莲36%、金边莲14%、牛蒡子10%、蚌兰叶10%,加入中药材重18倍的水,浸泡50分钟,再煎煮60分钟,最后将药汁用100目的网筛进行过滤;
D.杀菌:取龙葵果果汁、龙葵果果汁重25%的中药汁混合均匀,置于杀菌机中进行杀菌;
E.入缸:向杀菌后的果汁与中药汁中,加入龙葵果果汁与中药汁重6%的酵母液,搅拌均匀入缸,缸口用纸糊严,加盖压实;
F.发酵:密封进行酒精发酵6天,温度控制在28℃;后加入龙葵果果汁与中药汁重6%的醋酸菌液,搅拌均匀,继续发酵20天,温度控制在35℃,醋酸含量保持在4%,制成发酵好的果醋;
G.萃取:将已发酵好的果醋进行蒸馏,取得60%体积比的醋酸;
H.化糖、过滤:按重量比取砂糖50%、蜂蜜20%、醋酸30%混合后进行加热至砂糖完全融化,后将所得糖浆放入干净完好的160目过滤网进行过滤;
I.注模:将3千克的醋酸加入到6千克糖浆内,后将其贮于长咀壶内,在粉模凹窝内注入糖浆与醋酸的混合液,与粉模口齐平即可;
J.烘烤:将粉模放于烘房烘7小时,取出翻过糖面继续烘烤7小时,至糖壳结晶厚薄均匀。
蚌兰叶,蚌兰叶为鸭跖草科植物紫万年青的叶,多年生草本。茎粗壮,多少肉质,高不及50厘米,不分枝。 清热,止血,去瘀。治肺热燥咳,吐血,便血,尿血,痢疾,跌打损伤。花白色,腋生,具短柄,多数,聚生,包藏于苞片内;苞片2,蚌壳状,大而压扁,长3-4厘米,淡紫色;萼片3,长圆状披针形,分离,花瓣状;花瓣3,分离;雄蕊6,花丝有毛;子房无柄,3室。叶互生而紧贴,披针形,长15-30厘米,宽2.5-6厘米,先端渐尖,基部鞘状,上面绿色,下面紫色。蒴果,开裂。花期夏季。主治清热,止血,去瘀。治肺热燥咳,吐血,便血,尿血,痢疾,跌打损伤。
本发明实施例3作用机理:
龙葵果,解热镇痛、祛痰止咳;巴巴花,消炎、清热解毒;白朱砂莲,理气止痛;金边莲,化痰止咳、润肺;牛蒡子,散结清咽、消痰化热;蚌兰叶,治肺热燥咳,利用以上六味原料,再加上砂糖与蜂蜜的相互配伍,协同生效,通过调节脾的健运,促进肺的肃降,以达化痰平喘、润肺止咳的功效。
本发明的实施例3经35位痰多咳嗽、咽喉肿痛的消费者,每日服用8克,连续服用15天之后,症状明显改善者23位,有效率为65.7%;每日服用12克,连续服用30天之后,症状明显改善者28位,有效率为80%。
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 (1)
1.一种龙葵果醋心糖,其特征在于包括如下工艺步骤:
A.龙葵果预处理:取新鲜、9分熟、无虫害的龙葵果去蒂,用清水清洗4次;
B. 榨汁:将龙葵果与龙葵果重3.5倍的水放入榨汁机中进行榨汁,后向果汁中加入龙葵果重0.3%的果胶酶,搅拌均匀,加热至42℃,保持60分钟,最后将所得的龙葵果果汁放入80目网筛中过滤,离心后得到澄清的龙葵果果汁;
C.中药汁预处理:按重量比取巴巴花30%、白朱砂莲36%、金边莲14%、牛蒡子10%、蚌兰叶10%,加入中药材重18倍的水,浸泡50分钟,再煎煮60分钟,最后将药汁用100目的网筛进行过滤;
D.杀菌:取龙葵果果汁、龙葵果果汁重25%的中药汁混合均匀,置于杀菌机中进行杀菌;
E.入缸:向杀菌后的果汁与中药汁中,加入龙葵果果汁与中药汁重6%的酵母液,搅拌均匀入缸,缸口用纸糊严,加盖压实;
F.发酵:密封进行酒精发酵6天,温度控制在28℃;后加入龙葵果果汁与中药汁重6%的醋酸菌液,搅拌均匀,继续发酵20天,温度控制在35℃,醋酸含量保持在4%,制成发酵好的果醋;
G.萃取:将已发酵好的果醋进行蒸馏,取得60%体积比的醋酸;
H.化糖、过滤:按重量比取砂糖50%、蜂蜜20%、醋酸30%混合后进行加热至砂糖完全融化,后将所得糖浆放入干净完好的160目过滤网进行过滤;
I.注模:将3千克的醋酸加入到6千克糖浆内,后将其贮于长咀壶内,在粉模凹窝内注入糖浆与醋酸的混合液,与粉模口齐平即可;
J.烘烤:将粉模放于烘房烘7小时,取出翻过糖面继续烘烤7小时,至糖壳结晶厚薄均匀。
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