CN106666579A - Preparation method of spleen-invigorating and lung-moistening sour pear extract - Google Patents
Preparation method of spleen-invigorating and lung-moistening sour pear extract Download PDFInfo
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- CN106666579A CN106666579A CN201611234370.7A CN201611234370A CN106666579A CN 106666579 A CN106666579 A CN 106666579A CN 201611234370 A CN201611234370 A CN 201611234370A CN 106666579 A CN106666579 A CN 106666579A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The invention relates to a preparation method of spleen-invigorating and lung-moistening sour pear extract. Sour pear fruits, black dates, orange peel, fresh gingers, fructus hippophae juice, pinellia ternata powder and crystal sugar are utilized as main raw materials for preparing the spleen-invigorating and lung-moistening sour pear extract; and the main raw materials are respectively treated by corresponding processes, so that the sour and astringent compositions in the main raw materials are effectively removed when the treated materials are used for preparing the sour pear extract; moreover, the treated materials are small in color changes, as well as moistened, transparent and bright in color during the heating and decocting processes. The prepared spleen-invigorating and lung-moistening sour pear extract is stable in characters and long in storage life. The prepared spleen-invigorating and lung-moistening sour pear extract is rich in nutrition, free of sour and astringent taste, and slightly sweet in taste; and the sour pear extract has natural fruit aroma, and is natural in taste. Moreover, the spleen-invigorating and lung-moistening sour pear extract is free of any pigments, additives and preservatives, and is easy for the human body to absorb; and the sour pear extract also has the functions of invigorating the spleen and moistening the lung. The spleen-invigorating and lung-moistening sour pear extract can even be frequently taken by patients with spleen and stomach deficiency caused by insufficiency of Yang.
Description
Technical field
The invention belongs to food technology field, is related to a kind of preparation method of spleen invigorating lung moistening acid pear paste.
Background technology
Pear paste 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 institute
Dry vexed, the impairment caused by overstrain lung yin of the lung-heat excessive thirst of cause, dry stool, cough uttering phlegm, chronic cough spitting of blood etc. respiratory passage diseases.
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, due to pear paste preparation process
Using be 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, to keep away
Exempt from deficiency and coldness exacerbation of symptoms, be more easy to diarrhoea, even easily get angry, big dry stool, cough patients can not eat more.
Because selected raw material acid pears acidity itself is just higher, the pear paste that simple preparation method is obtained can not remove pear
The sour and astringent taste of, mouthfeel itself is poor.So the additives pair such as substantial amounts of sweeting agent, pigment would generally be added in formulated product
Products taste, color and luster are adjusted, and a large amount of of additive use the natural fruital for not only masking pear paste, more destroy its impact
Composition, long-term consumption even can produce impact to health.The product for producing in this way not only loses natural perception, and produces
Can also there is difference in product color and luster, mouthfeel, affect product quality due to the length of batch difference or storage time.
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 spleen invigorating lung moistening acid pear paste, system
The standby pear paste for obtaining is color stability, in good taste without additive, and with spleen invigorating lung moistening function, the patient of Deficiency and coldness of spleen and stomach
Can long-term taking.
Technical solution of the present invention is as follows：
A kind of preparation method of spleen invigorating lung moistening acid pear paste, comprises the following steps：
1）Weigh the raw material of following weight portion：100 parts of sour pears, 50~80 parts of Fructus Jujubae, 15~20 parts of Pericarpium Citri tangerinae, 15~20 parts of Rhizoma Zingiberis Recenss,
10~15 parts of juice of Fructus Hippophae, 5~8 parts of Pinellia leaven powder, 10~15 parts of crystal sugar；
Step 1）In, described juice of Fructus Hippophae, preferably fresh Fructus Hippophae is directly squeezed the juice filtration.
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 per kilogram black
Fructus Jujubae sprays 3~4mL, then adds liquorice beverage immersion, dries, and in proceeding to ceramic cylinder, every kilogram of Fructus Jujubae sprays 15~20mL of apple vinegar,
After mulching straw natural fermentation 50~60 days, filter, obtain Fructus Jujubae fermentation liquid, it is standby；
Step 2）In, described liquorice beverage is Radix Glycyrrhizae and water by volume 1:2 boil 2h, filter and are obtained.
3）Pericarpium Citri tangerinae and Rhizoma Zingiberis Recenss, clean, drying, crush, then in the water of 2 times of volumes 45~48 DEG C immersion 80~
100min, steam is heated to 80~90 DEG C, and hot dipping 60min filters to obtain lixiviating solution；Filtering residue in the water of same volume, similarity condition
Under carry out secondary extraction, hot dipping 4h filters to obtain lixiviating solution；Merge lixiviating solution twice, 80~90 DEG C of evaporation moisture are reduced to volume
For 1/4, obtain extracting concentrated liquor, it is standby；
4）Sour pears are cleaned, enucleation, section, -15~-20 DEG C of 6~8h of freezing, and room temperature places 1~2h after defrosting, is subsequently adding Fructus Hippophae
Juice, Pinellia leaven powder, Fructus Jujubae fermentation liquid, beating adds 20~25mg/L yeast, and mix homogeneously is after 18~22 DEG C of fermentations 5~7
My god；
Step 4）In, the preferred active yeast DV10 of described yeast.
5）By step 4）Product mixes with crystal sugar 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 spleen invigorating lung moistening acid pear paste in thick.
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. are micro
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, pleases face
Color, leads to nine orifices, helps 12 Jing, solves poison of drug, hundred medicines of mediation.Fructus Hippophae is nutritious, rich in multivitamin, fatty acid, micro
The various aminoacid of element, sub- oil element, Fructus Hippophae flavone, superoxides isoreactivity material and needed by human body, eliminating phlegm and stopping cough, digestion-promoting
It 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 strengthening the spleen and stomach, disappear
Food stagnation, 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 acid pear paste of the invention, can effectively remove in each raw material
The sour and astringent composition of mouthfeel is affected, it is poor to significantly improve sour pears raw material meat, not only hard but also puckery, the special sour shortcoming of taste, and endure in heating
During boiling etc., color and luster change is little, and color jade-like stone runs through bright, and product characteristics are stable, and the holding time is long.The pear paste nutrition for preparing
Abundant, sugar content is low, and without sour and astringent mouthfeel, product is micro- sweet, with natural fruit flavor, mouthfeel nature, and without any pigment, add
Plus agent, preservative, easily it is absorbed by the body, and with spleen invigorating lung moistening 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 spleen invigorating lung moistening acid pear paste, comprises the following steps：
1）Weigh the raw material of following weight portion：100 parts of sour pears, 70 parts of Fructus Jujubae, 18 parts of Pericarpium Citri tangerinae, 18 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae（Fresh Fructus Hippophae
Fruit is directly squeezed the juice filtration）13 parts, 7 parts of Pinellia leaven powder, 12 parts of crystal sugar；
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）Sour pears are cleaned, enucleation, section, -15~-20 DEG C of freezing 8h, and room temperature places 2h after defrosting, be subsequently adding juice of Fructus Hippophae, half
Summer song powder, Fructus Jujubae fermentation liquid, beating adds 22mg/L active yeast DV10, and mix homogeneously ferments 7 days after 18~22 DEG C；
5）By step 4）Product mixes with crystal sugar after fermentation, boils 30min, dries in the air cool, filters, 80~90 DEG C of agitating heating of filtrate,
Evaporation moisture, in thick, obtains final product spleen invigorating lung moistening acid pear paste to liquid.
Embodiment 2
1）Weigh the raw material of following weight portion：100 parts of sour pears, 80 parts of Fructus Jujubae, 20 parts of Pericarpium Citri tangerinae, 20 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae（Fresh Fructus Hippophae
Fruit is directly squeezed the juice filtration）15 parts, 8 parts of Pinellia leaven powder, 15 parts of crystal sugar；
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）Sour pears are cleaned, enucleation, section, -15~-20 DEG C of freezing 6h, and room temperature places 1h after defrosting, be subsequently adding juice of Fructus Hippophae, half
Summer song powder, Fructus Jujubae fermentation liquid, beating adds 25mg/L active yeast DV10, and mix homogeneously ferments 7 days after 18~22 DEG C；
5）By step 4）Product mixes with crystal sugar after fermentation, boils 30min, dries in the air cool, filters, 80~90 DEG C of agitating heating of filtrate,
Evaporation moisture, in thick, obtains final product spleen invigorating lung moistening acid pear paste to liquid.
Embodiment 3
1）Weigh the raw material of following weight portion：100 parts of sour pears, 50 parts of Fructus Jujubae, 15 parts of Pericarpium Citri tangerinae, 15 parts of Rhizoma Zingiberis Recenss, juice of Fructus Hippophae（Fresh Fructus Hippophae
Fruit is directly squeezed the juice filtration）10 parts, 5 parts of Pinellia leaven powder, 10 parts of crystal sugar；
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）Sour pears are cleaned, enucleation, section, -15~-20 DEG C of freezing 8h, and room temperature places 2h after defrosting, be subsequently adding juice of Fructus Hippophae, half
Summer song powder, Fructus Jujubae fermentation liquid, beating adds 20mg/L active yeast DV10, and mix homogeneously ferments 5 days after 18~22 DEG C；
5）By step 4）Product mixes with crystal sugar after fermentation, boils 30min, dries in the air cool, filters, 80~90 DEG C of agitating heating of filtrate,
Evaporation moisture, in thick, obtains final product spleen invigorating lung moistening acid pear paste to liquid.
The sour pear paste sample that will be obtained in embodiment 1~3, selects respectively the people of adult 50 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 (4)
1. the preparation method of a kind of spleen invigorating lung moistening acid pear paste, it is characterised in that comprise the following steps：
1）Weigh the raw material of following weight portion：100 parts of pears, 50~80 parts of Fructus Jujubae, 15~20 parts of Pericarpium Citri tangerinae, 15~20 parts of Rhizoma Zingiberis Recenss, sand
10~15 parts of spine juice, 5~8 parts of Pinellia leaven powder, 10~15 parts of crystal sugar；
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）Sour pears are cleaned, enucleation, section, -15~-20 DEG C of 6~8h of freezing, and room temperature places 1~2h after defrosting, is subsequently adding Fructus Hippophae
Juice, Pinellia leaven powder, Fructus Jujubae fermentation liquid, beating adds 20~25mg/L yeast, and mix homogeneously is after 18~22 DEG C of fermentations 5~7
My god；
5）By step 4）Product mixes with crystal sugar after fermentation, boils 30min, dries in the air cool, filters, 80~90 DEG C of agitating heating of filtrate,
Evaporation moisture, in thick, obtains final product spleen invigorating lung moistening acid pear paste to liquid.
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 2）In, described liquorice beverage is Radix Glycyrrhizae and water
By volume 1:2 boil 2h, filter and are obtained.
4. 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 |
|---|---|---|---|---|
| CN107495248A (en) * | 2017-08-21 | 2017-12-22 | 广东橘香斋大健康产业股份有限公司 | A kind of pear syrup and preparation method 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 |
| CN103893615A (en) * | 2014-04-26 | 2014-07-02 | 安徽恋尚你食品有限公司 | Laiyang pear cream capable of moistening lung for arresting cough |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production 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 |
| 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 |
| CN103893615A (en) * | 2014-04-26 | 2014-07-02 | 安徽恋尚你食品有限公司 | Laiyang pear cream capable of moistening lung for arresting cough |
| 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 |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production method thereof |
| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495248A (en) * | 2017-08-21 | 2017-12-22 | 广东橘香斋大健康产业股份有限公司 | A kind of pear syrup and preparation method thereof |
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