CN106666578A - Method for preparing autumn pear syrup candy with flos rosae rugosae - Google Patents
Method for preparing autumn pear syrup candy with flos rosae rugosae Download PDFInfo
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- CN106666578A CN106666578A CN201611233899.7A CN201611233899A CN106666578A CN 106666578 A CN106666578 A CN 106666578A CN 201611233899 A CN201611233899 A CN 201611233899A CN 106666578 A CN106666578 A CN 106666578A
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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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a method for preparing autumn pear syrup candy with flos rosae rugosae. The autumn pear syrup candy is mainly made of pears, the flos rosae rugosae, dateplum persimmon, orange peel, rhizoma zingiberis recens, fructus hippophae juice, massa rhizomae pinelliae fermentata powder and black beer. The method has the advantages that various main raw materials for the autumn pear syrup candy are used for preparing the autumn pear syrup candy after being respectively correspondingly treated, accordingly, acerb components, which can affect taste, in the various raw materials can be effectively removed, colors and luster rarely change in heating and cooking procedures and the like, the colors are bright, smooth and transparent, and the autumn pear syrup candy is stable in characteristic and long in preservation time; the autumn pear syrup candy prepared by the aid of the method contains abundant nutrition, is low in sugar content and free of acerb taste or optional colorants or additives or preservatives, is slightly sweet, has natural fruit aroma and natural taste and can be easily absorbed by human bodies, effects of strengthening spleens and moistening lungs can be realized, and even patients with deficient cold of spleens and stomachs can eat the autumn pear syrup candy for a long term.
Description
Technical field
The invention belongs to food technology field, is related to a kind of preparation method of Flos Rosae Rugosae autumn pear grease.
Background technology
Autumn pear grease have promote the production of body fluid, pathogenic fire reducing, yin nourishing, lung moistening, the function such as cough-relieving blood, be clinically usually used in treatment because of hot dry impairment of body fluid
Caused lung-heat excessive thirst, dry vexed, the impairment caused by overstrain lung yin of dry stool, cough the respiratory passage diseases such as uttering phlegm, chronic cough spitting of blood.
At present, pear paste be mainly with autumn pear as raw material, be equipped with other integration of edible and medicinal herbs materials, using milling process obtain Sucus Pyri or
Crush method makes pears slurry, makes through filtering slag, heating infusion, allocating the technique such as composition and bottling, because prepared by autumn pear grease
Cheng Caiyong's is cool property, YIN nourishing and the production of body fluid promoting raw material, so, Deficiency and coldness of spleen and stomach, trick are sent out cool, the people of diarrhea should not take, with
Deficiency and coldness exacerbation of symptoms is avoided, diarrhoea is more easy to, is even easily got angry, big dry stool, cough patients can not eat more.
In existing autumn pear grease preparation process, when being precooked, cut, pressing juice (or beating) etc. to process, due to residual
Micro skin, core etc. are organized, and color and luster reaction can occur during heating infusion etc., gradually form yellowish-brown, make pear paste color and luster
Sensory properties are poor, also, because from the difference of raw material, some pears acidity itself is just higher, and simple preparation method is obtained
Pear paste can not remove the sour and astringent taste of pear itself, mouthfeel is poor.So would generally add in formulated product substantial amounts of
The additives such as sweeting agent, pigment are adjusted to products taste, color and luster, and a large amount of of additive use the day for not only masking pear paste
So fruital, more destroys its impact composition, and long-term consumption even can be produced on health to be affected.The product for producing in this way is not
But lose natural perception, and product color, mouthfeel are different due to batch or length of storage time can also have difference, affect
Product quality.
The content of the invention
The present invention is directed to deficiencies of the prior art, there is provided a kind of preparation method of Flos Rosae Rugosae autumn pear grease, is prepared into
The autumn pear grease for arriving does not contain additive, color stability, in good taste, and with spleen invigorating lung moistening function, the patient of Deficiency and coldness of spleen and stomach also may be used
Long-term taking.
Technical solution of the present invention is as follows：
A kind of preparation method of Flos Rosae Rugosae autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：150 parts of pears, 50~80 parts of Flos Rosae Rugosae, 50~80 parts of Fructus Jujubae, 15~20 parts of Pericarpium Citri tangerinae, life
15~20 parts of Rhizoma Zingiberis Recens, 10~15 parts of juice of Fructus Hippophae, 5~8 parts of Pinellia leaven powder, 10~15 parts of dark beer；
2）Fructus Jujubae is cleaned, and sprays the ethanol that mass concentration is 60%, and 15~20h is placed in sealing, and ethanol consumption is every kilogram of Fructus Jujubae spray
3~4mL is spilt, then added liquorice beverage immersion, dried, in proceeding to ceramic cylinder, every kilogram of Fructus Jujubae sprays 15~20mL of apple vinegar, covers
After Caulis et Folium Oryzae natural fermentation 50~60 days, filter, obtain Fructus Jujubae fermentation liquid, it is standby；
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, and drying is crushed, and then 45~48 DEG C of 80~100min of immersion in the water of 2 times of volumes, steam
Gas is heated to 80~90 DEG C, and hot dipping 60min filters to obtain lixiviating solution；Filtering residue carries out secondary in the water of same volume, under similarity condition
Extraction, hot dipping 4h filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to 1/4, obtain to volume
Extraction concentrated liquor, it is standby；
4）Pears are cleaned, enucleation, section, and with the hydromel immersion that mass concentration is 60% 24~30h is placed, and are taken out, and are drained away the water,
Flos Rosae Rugosae, juice of Fructus Hippophae, Pinellia leaven powder, Fructus Jujubae fermentation liquid are subsequently adding, are beaten, 20~25mg/L yeast is added, after mix homogeneously
Ferment 5~7 days in 18~22 DEG C；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80~90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product Flos Rosae Rugosae autumn pear grease in thick.
Step 1）In, described juice of Fructus Hippophae, preferably fresh Fructus Hippophae is directly squeezed the juice filtration.
Step 1）In, described Flos Rosae Rugosae is preferably Pingyin polyphyll red rose.
Step 2）In, described liquorice beverage is Radix Glycyrrhizae and water by volume 1:2 boil 2h, filter and are obtained.
Step 4）In, the preferred active yeast DV10 of described yeast.
Flos Rosae Rugosae is rich in vitamin C, is usually used in vanilla tea, fruit jam, fruit jelly, fruit juice and bread etc., with looks improving and the skin nourishing, promoting blood circulation
The effects such as blood stasis dispelling.Fructus Jujubae sweet in the mouth warm in nature, rich in proteins, saccharide, organic acid, vitamin B and Vitamin E, and phosphorus, calcium, ferrum etc.
Trace element, also various nutrients, energy invigorating the spleen and replenishing QI, nourishing stomach and spleen, blood-nourishing the mind invigorating, embellish lung, tune battalion defends, born fluid,
Improving healthy complexion, leads to nine orifices, helps 12 Jing, solves poison of drug, hundred medicines of mediation.Fructus Hippophae is nutritious, rich in multivitamin, fatty acid,
The various aminoacid of trace element, sub- oil element, Fructus Hippophae flavone, superoxides isoreactivity material and needed by human body, eliminating phlegm and stopping cough disappears
Foodization is stagnant, promoting blood circulation to remove blood stasis.For cough with copious phlegm, dyspepsia, abdominal pain due to retention of food, fall and flutter congestive edema, blood stasis closed.Pinellia leaven spleen invigorating
Stomach, digestion gathered food, drying dampness to eliminate phlegm.Pericarpium Citri tangerinae nature and flavor acrid, bitter, warm, qi-regulating stomach invigorating, drying dampness to eliminate phlegm.Acrid in the mouth；It is warm in nature, enter lung, stomach, spleen channel.
By above-mentioned raw materials respectively through respective handling after, for preparing autumn pear grease of the present invention, can effectively remove in each raw material
The sour and astringent composition of mouthfeel is affected, and during heating infusion etc., color and luster change is little, color jade-like stone runs through bright, and product characteristics are steady
Fixed, the holding time is long.The autumn pear grease for preparing is nutritious, sugar content is low, and without sour and astringent mouthfeel, product is micro- sweet, with natural
Fruit flavor, mouthfeel nature, and without any pigment, additive, preservative, be easily absorbed by the body, and with spleen invigorating lung moistening work(
Effect, even if the patient of Deficiency and coldness of spleen and stomach also can long-term taking.
Specific embodiment
The present invention is further described with reference to specific embodiment, without departing from the idea case in the present invention described above,
The various replacements made according to ordinary skill knowledge and customary means or change, are included within the scope of the present invention.
Embodiment 1
A kind of preparation method of Flos Rosae Rugosae autumn pear grease, comprises the following steps：
1）Weigh the raw material of following weight portion：150 parts of pears, 70 parts of Flos Rosae Rugosae, 70 parts of Fructus Jujubae, 18 parts of Pericarpium Citri tangerinae, 18 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae
（Fresh Fructus Hippophae is directly squeezed the juice filtration）13 parts, 7 parts of Pinellia leaven powder, 12 parts of dark beer；
2）Fructus Jujubae is cleaned, and sprays the ethanol that mass concentration is 60%, and 18h is placed in sealing, and ethanol consumption is every kilogram of Fructus Jujubae sprinkling
3mL, then adds liquorice beverage（Radix Glycyrrhizae and water by volume 1:2 boil 2h filters prepared）Soak, dry, in proceeding to ceramic cylinder, often
After kilogram Fructus Jujubae sprinkling apple vinegar 17mL, mulching straw natural fermentation 55 days, filter, obtain Fructus Jujubae fermentation liquid, it is standby；
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, and drying is crushed, then 45~48 DEG C of immersion 95min in the water of 2 times of volumes, steam heating
To 80~90 DEG C, hot dipping 60min filters to obtain lixiviating solution；Filtering residue carries out secondary extraction in the water of same volume, under similarity condition,
Hot dipping 4h, filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to 1/4, obtain lixiviating solution to volume
Concentrated solution, it is standby；
4）Pears are cleaned, enucleation, section, and with the hydromel immersion that mass concentration is 60% 28h is placed, and are taken out, and are drained away the water, then
Pingyin polyphyll Flos Rosae Rugosae, juice of Fructus Hippophae, Pinellia leaven powder, Fructus Jujubae fermentation liquid, beating is added to add 22mg/L active yeast DV10, mix
Close and uniformly ferment 7 days after 18~22 DEG C；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80~90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product Flos Rosae Rugosae autumn pear grease in thick.
Embodiment 2
1）Weigh the raw material of following weight portion：150 parts of pears, 80 parts of Flos Rosae Rugosae, 80 parts of Fructus Jujubae, 20 parts of Pericarpium Citri tangerinae, 20 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae
（Fresh Fructus Hippophae is directly squeezed the juice filtration）15 parts, 8 parts of Pinellia leaven powder, 15 parts of dark beer；
2）Fructus Jujubae is cleaned, and sprays the ethanol that mass concentration is 60%, and 20h is placed in sealing, and ethanol consumption is every kilogram of Fructus Jujubae sprinkling
4mL, then adds liquorice beverage（Radix Glycyrrhizae and water by volume 1:2 boil 2h filters prepared）Soak, dry, in proceeding to ceramic cylinder, often
After kilogram Fructus Jujubae sprinkling apple vinegar 20mL, mulching straw natural fermentation 60 days, filter, obtain Fructus Jujubae fermentation liquid, it is standby；
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, and drying is crushed, then 45~48 DEG C of immersion 100min in the water of 2 times of volumes, and steam adds
To 80~90 DEG C, hot dipping 60min filters to obtain lixiviating solution to heat；Filtering residue carries out secondary leaching in the water of same volume, under similarity condition
Carry, hot dipping 4h filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to 1/4, are soaked to volume
Extract concentrated solution, it is standby；
4）Pears are cleaned, enucleation, section, and with the hydromel immersion that mass concentration is 60% 30h is placed, and are taken out, and are drained away the water, then
Flos Rosae Rugosae, juice of Fructus Hippophae, Pinellia leaven powder, Fructus Jujubae fermentation liquid, beating is added 25mg/L active yeast DV10 to be added, after mix homogeneously
Ferment 7 days in 18~22 DEG C；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80~90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product Flos Rosae Rugosae autumn pear grease in thick.
Embodiment 3
1）Weigh the raw material of following weight portion：150 parts of pears, 80 parts of Flos Rosae Rugosae, 50 parts of Fructus Jujubae, 15 parts of Pericarpium Citri tangerinae, 15 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae
（Fresh Fructus Hippophae is directly squeezed the juice filtration）10 parts, 5 parts of Pinellia leaven powder, 10 parts of dark beer；
2）Fructus Jujubae is cleaned, and sprays the ethanol that mass concentration is 60%, and 15~20h is placed in sealing, and ethanol consumption is every kilogram of Fructus Jujubae spray
3mL is spilt, then adds liquorice beverage（Radix Glycyrrhizae and water by volume 1:2 boil 2h filters prepared）Soak, dry, in proceeding to ceramic cylinder,
Every kilogram of Fructus Jujubae sprays apple vinegar 15mL, after mulching straw natural fermentation 50 days, filters, and obtains Fructus Jujubae fermentation liquid, standby；
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, and drying is crushed, then 45~48 DEG C of immersion 80min in the water of 2 times of volumes, steam heating
To 80~90 DEG C, hot dipping 60min filters to obtain lixiviating solution；Filtering residue carries out secondary extraction in the water of same volume, under similarity condition,
Hot dipping 4h, filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to 1/4, obtain lixiviating solution to volume
Concentrated solution, it is standby；
4）Pears are cleaned, enucleation, section, and with the hydromel immersion that mass concentration is 60% 24h is placed, and are taken out, and are drained away the water, then
Flos Rosae Rugosae, juice of Fructus Hippophae, Pinellia leaven powder, Fructus Jujubae fermentation liquid, beating is added 20mg/L active yeast DV10 to be added, after mix homogeneously
Ferment 5 days in 18~22 DEG C；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80~90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product Flos Rosae Rugosae autumn pear grease in thick.
The autumn pear grease sample that will be obtained in embodiment 1~3, selects respectively the people of adult 60 with identical cough symptom to carry out
It is on probation, take daily 1 time, each 50g takes altogether 5 days.Concrete effect assessment is shown in Table 1.
Table 1
。
Claims (5)
1. a kind of preparation method of Flos Rosae Rugosae autumn pear grease, it is characterised in that comprise the following steps：
1）Weigh the raw material of following weight portion：150 parts of pears, 50~80 parts of Flos Rosae Rugosae, 50~80 parts of Fructus Jujubae, 15~20 parts of Pericarpium Citri tangerinae, life
15~20 parts of Rhizoma Zingiberis Recens, 10~15 parts of juice of Fructus Hippophae, 5~8 parts of Pinellia leaven powder, 10~15 parts of dark beer；
2）Fructus Jujubae is cleaned, and sprays the ethanol that mass concentration is 60%, and 15~20h is placed in sealing, and ethanol consumption is every kilogram of Fructus Jujubae spray
3~4mL is spilt, then added liquorice beverage immersion, dried, in proceeding to ceramic cylinder, every kilogram of Fructus Jujubae sprays 15~20mL of apple vinegar, covers
After Caulis et Folium Oryzae natural fermentation 50~60 days, filter, obtain Fructus Jujubae fermentation liquid, it is standby；
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, and drying is crushed, and then 45~48 DEG C of 80~100min of immersion in the water of 2 times of volumes, steam
Gas is heated to 80~90 DEG C, and hot dipping 60min filters to obtain lixiviating solution；Filtering residue carries out secondary in the water of same volume, under similarity condition
Extraction, hot dipping 4h filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to 1/4, obtain to volume
Extraction concentrated liquor, it is standby；
4）Pears are cleaned, enucleation, section, and with the hydromel immersion that mass concentration is 60% 24~30h is placed, and are taken out, and are drained away the water,
Flos Rosae Rugosae, juice of Fructus Hippophae, Pinellia leaven powder, Fructus Jujubae fermentation liquid are subsequently adding, are beaten, 20~25mg/L yeast is added, after mix homogeneously
Ferment 5~7 days in 18~22 DEG C；
5）By step 4）Product mixes with dark beer after fermentation, boils 30min, dries in the air cool, filters, and 80~90 DEG C of stirrings of filtrate add
Heat, evaporation moisture to liquid obtains final product Flos Rosae Rugosae autumn pear grease in thick.
2. preparation method according to claim 1, it is characterised in that：Step 1）In, described juice of Fructus Hippophae, preferably fresh sand
Spine fruit is directly squeezed the juice filtration.
3. preparation method according to claim 1, it is characterised in that：Step 1）In, described Flos Rosae Rugosae is Pingyin polyphyll
Red rose.
4. preparation method according to claim 1, it is characterised in that：Step 2）In, described liquorice beverage is Radix Glycyrrhizae and water
By volume 1:2 boil 2h, filter and are obtained.
5. preparation method according to claim 1, it is characterised in that：Step 4）In, the preferred active yeast of described yeast
DV10。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850944A (en) * | 2018-07-12 | 2018-11-23 | 河南省农业科学院园艺研究所 | A kind of processing method of natural pear syrup |
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| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
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| CN102894425A (en) * | 2011-07-27 | 2013-01-30 | 李守芹 | Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste |
| CN105724982A (en) * | 2014-12-12 | 2016-07-06 | 济南紫金玫瑰有限公司 | Zinger officinale roscoe rose wild jujube juice and preparation method thereof |
| CN105981887A (en) * | 2015-12-03 | 2016-10-05 | 山东建筑大学 | Preparation method of fermentation pear syrup candies capable of relieving cough and product obtained by preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850944A (en) * | 2018-07-12 | 2018-11-23 | 河南省农业科学院园艺研究所 | A kind of processing method of natural pear syrup |
| CN108850944B (en) * | 2018-07-12 | 2020-10-02 | 河南省农业科学院园艺研究所 | Processing method of natural pear syrup |
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