CN106689621A - 一种沙参风味灯笼果棒棒糖及生产方法 - Google Patents
一种沙参风味灯笼果棒棒糖及生产方法 Download PDFInfo
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Abstract
本发明公开了一种沙参风味灯笼果棒棒糖及生产方法,以沙参、灯笼果为原料,同时添加伊贝母、旱芹,制作出沙参风味灯笼果棒棒糖。其充分利用沙参、灯笼果的营养价值,与中药相互配伍,协同增效,具有益胃生津,美容养颜的功效。发明中,对原料灯笼果进行甜酒曲初发酵,制得的成品甘甜可口,风味独特,味道符合大众要求,且保健功能突出,长期食用可明显改善因不思饮食人群的不适。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201610919025.0、申请日2016年10月21日、发明名称为“一种沙参风味灯笼果棒棒糖”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以沙参、灯笼果为原料,加入具有保健功效的中药材,制得的一种沙参风味灯笼果棒棒糖。
背景技术
沙参,又名南沙参、泡参、泡沙参。根圆柱形或圆锥形,有的弯曲或扭曲,少数2-3分枝,长8-27cm,直径1-4.3cm。表面黄白色或淡棕贡色,较粗糙,有不规则扭曲的皱纹,上部有细密横纹,凹陷处常有殖留棕褐色栓皮。顶端芦头(根茎)单个,稀多个,长2-7cm,四周具多数半月形茎痕,呈盘节状。质硬脆,易折断,折断面不平坦,类白色,多裂隙,较松泡。沙参味甘,性微寒。归肺、胃二经。具有养阴清热、润肺化痰、益胃生津的功效,主治阴虚久咳、痨嗽痰血、燥咳痰少、虚热喉痹、津伤口渴。
灯笼果,又名欧洲醋栗。落叶小灌木,果味酸甜,可加工成果酱和酿制成酒,是珍贵的野生果类,果呈球形,由于果子上有一道道纵向的纹路,犹如灯笼的骨架得名。灯笼果株丛高1.2米左右,果子是一个套着灯笼型荚子的小圆果,比拇指大一点,里面有很多小籽。未成熟时味极酸,成熟后呈黄绿色,完全成熟后呈紫红色,非常甜,营养丰富,生食甚美。灯笼果经济价值高,果食含酒石酸、柠檬酸、苹果酸等有机酸,是酿酒、加工清凉饮料和制作果酱、果糖的理想原料。具有益胃生津,美容养颜的功效。
伊贝母,为百合科植物新疆贝母的干燥鳞茎。呈扁球形,高0.5~1.5cm。表面类白色,光滑。外层鳞叶2瓣,月牙形,肥厚,大小相近而紧靠。顶端平展而开裂,基部圆钝,内有较大的鳞片及残茎、心芽各1枚。质硬而脆,断面白色,富粉性。伊贝母味甘,性微寒,归肺、心二经。具有清热润肺、化痰止咳的功效,常用于肺热咳嗽、干咳少痰、阴虚劳嗽、咯痰带血。
旱芹,一年或二年生草本,秃净,有强烈香气。茎圆柱形,高达0.7-1米,上部分枝,有纵棱及节。根出叶丛生,单数羽状复叶,倒卵形至矩圆形,具柄,柄长36-45厘米,小叶2-3对,基部小叶柄最长,愈向上愈短,小叶长、阔均约5厘米,3裂,裂片三角状圆形或五角状圆形,尖端有时再3裂,边缘有粗齿;茎生叶为全裂的3小叶。旱芹味甘,性平。具有平肝清热、祛风利湿的功效,主治高血压病、眩晕头痛、面红目赤、血淋、痈肿。
棒棒糖,是一种深受广大人们喜爱的糖果类食品,最初是一颗硬糖插在一根小棒上,后来研发出很多更好吃好玩的品种,不光小孩子深爱棒棒糖,一些童心未泯的成年人也会吃。类型有凝胶型糖果,硬糖型,牛奶型糖果,巧克力型还有牛奶加水果型。以沙参、灯笼果为主要原料,伊贝母、旱芹为保健原料,生产出一种沙参风味灯笼果棒棒糖,目前还未见报道和产品上市。
发明内容
本发明以沙参、灯笼果为原料,同时添加伊贝母、旱芹开发出一种沙参风味灯笼果棒棒糖。填补了国内使用这类原料制作果酱的一项空白。
一种沙参风味灯笼果棒棒糖,采用以下步骤制作:
A.灯笼果预处理:取新鲜成熟的灯笼果,破皮取出果肉,清洗干净,并放入装有60-100目网筛的制浆机中打浆,制得灯笼果果浆,再加入灯笼果浆重1-2%的果醋酵母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
B.沙参预处理:取干燥的沙参,清洗干净,去皮,加入沙参重5-10倍的水,浸泡30-50分钟,后连同煎煮液一起倒入装有80-100目网筛的打浆机进行打浆,制得沙参浆;
C.中药材预处理:按一定比例取中药材伊贝母、旱芹,清洗干净,加入原料中药材重20-25倍的水,浸泡2-3小时,再煎煮1-2小时,再用60-80目网筛的过滤设备进行过滤,取得中药汁;
D.珊瑚糖制作:取适量的白砂糖,放入溶糖锅中,加入白砂糖重10-30%的糖粉,20-50%倍的鸡蛋清,搅拌至糊状,再加入1-3倍的水,小火熬制20-30分钟,继续搅拌,冷却,制得珊瑚糖;
E.糖液制作:取珊瑚糖100-200重量份、水20-30重量份、灯笼果果浆40-50重量份、中药浆5-10重量份、沙参浆10-15重量份,置入溶糖锅中,加热至140-165℃,持续2-3小时,制得糖液;
F.成型、冷却:将糖液倒入棒棒糖模具中,插入可食用纸棒,冷却成型,制得灯笼果棒棒糖,将灯笼果棒棒糖用已杀菌的包装纸包装,迅速封口;
G.检验、贮存:将检验合格的灯笼果棒棒糖置于阴凉、干燥、通风的库房中存放。
本发明步骤C一定比例的中药材为以下原料重量比:伊贝母45-55%、旱芹45-55%。
本发明的作用机理:
沙参,润肺化痰、益胃生津;灯笼果,益胃生津,美容养颜;伊贝母,清热润肺、化痰止咳;旱芹,平肝清热、祛风利湿。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进胃的升发,固达益胃生津,美容养颜的功效。
本发明公开了一种沙参风味灯笼果棒棒糖,以沙参、灯笼果为原料,同时添加伊贝母、旱芹,制作出沙参风味灯笼果棒棒糖。其充分利用沙参、灯笼果的营养价值,与中药相互配伍,协同增效,具有益胃生津,美容养颜的功效。发明中,对原料灯笼果进行甜酒曲初发酵,制得的成品甘甜可口,风味独特,味道符合大众要求,且保健功能突出,长期食用可明显改善不思饮食人群的不适。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1,一种沙参风味灯笼果棒棒糖,采用以下步骤制作:
A.灯笼果预处理:取新鲜成熟的灯笼果,破皮取出果肉,清洗干净,并放入装有60目网筛的制浆机中打浆,制得灯笼果果浆,再加入灯笼果浆重1%的果醋酵母,密封静置发酵,待酒精度达到0.5%体积比,结束发酵;
B.沙参预处理:取干燥的沙参,清洗干净,去皮,加入沙参重5倍的水,浸泡30分钟,后连同煎煮液一起倒入装有80目网筛的打浆机进行打浆,制得沙参浆;
C.中药材预处理:按重量比例取中药材伊贝母49%、旱芹51%,清洗干净,加入原料中药材重20倍的水,浸泡2小时,再煎煮1小时,再用60目网筛的过滤设备进行过滤,取得中药汁;
D.珊瑚糖制作:取适量的白砂糖,放入溶糖锅中,加入白砂糖重10%的糖粉,20%倍的鸡蛋清,搅拌至糊状,再加入1倍的水,小火熬制20分钟,继续搅拌,冷却,制得珊瑚糖;
E.糖液制作:取珊瑚糖100kg、水20kg、灯笼果果浆40kg、中药浆5kg、沙参浆10kg,置入溶糖锅中,加热至140℃,持续2小时,制得糖液;
F.成型、冷却:将糖液倒入棒棒糖模具中,插入可食用纸棒,冷却成型,制得灯笼果棒棒糖,将灯笼果棒棒糖用已杀菌的包装纸包装,迅速封口;
G.检验、贮存:将检验合格的灯笼果棒棒糖置于阴凉、干燥、通风的库房中存放。
本发明实施例1经29位不思饮食的人群,连续食用6天,每日10克,症状明显缓解人数为19人,有效率为65.51%;连续食用12天,每日10克,症状明显缓解人数为21人,有效率为72.41%。
实施例2,一种沙参风味灯笼果棒棒糖,采用以下步骤制作:
A.灯笼果预处理:取新鲜成熟的灯笼果,破皮取出果肉,清洗干净,并放入装有80目网筛的制浆机中打浆,制得灯笼果果浆,再加入灯笼果浆重2%的果醋酵母,密封静置发酵,待酒精度达到0.7%体积比,结束发酵;
B.沙参预处理:取干燥的沙参,清洗干净,去皮,加入沙参重5倍的水,浸泡30分钟,后连同煎煮液一起倒入装有90目网筛的打浆机进行打浆,制得沙参浆;
C.中药材预处理:按重量比例取中药材伊贝母19%、旱芹21%、小黑药19%、杧果17%、天生草24%,清洗干净,加入原料中药材重23倍的水,浸泡3小时,再煎煮1小时,再用70目网筛的过滤设备进行过滤,取得中药汁;
D.珊瑚糖制作:取适量的白砂糖,放入溶糖锅中,加入白砂糖重20%的糖粉,30%倍的鸡蛋清,搅拌至糊状,再加入2倍的水,小火熬制25分钟,继续搅拌,冷却,制得珊瑚糖;
E.糖液制作:取珊瑚糖150kg、水25kg、灯笼果果浆45kg、中药浆7kg、沙参浆12kg,置入溶糖锅中,加热至155℃,持续2小时,制得糖液;
F.成型、冷却:将糖液倒入棒棒糖模具中,插入可食用纸棒,冷却成型,制得灯笼果棒棒糖,将灯笼果棒棒糖用已杀菌的包装纸包装,迅速封口;
G.检验、贮存:将检验合格的灯笼果棒棒糖置于阴凉、干燥、通风的库房中存放。
小黑药,又名铜脚威灵仙、叶三七。多年生草本,高30-70cm。全株无毛。根粗短,有多数细长支根。茎直立,上部立,上部2-4叉状分枝。基生叶叶柄长5-20cm,基部有宽膜质鞘。叶片近革质,心状三角形成圆肾形,长2.5-8cm,宽2.5-9cm,掌状三溶裂,中间裂片宽倒卵形,侧面裂片鞭形卵状披针形,有时又有1-2深缺刻,边缘有粗圆锯齿,齿端有短尖头,掌状脉3-5。小黑药味甘,性平。归肺、肾二经。具有补肺止咳、滋肾养心的功效,主治劳嗽、虚咳、乏力、肾虚腰痛、头错、心悸。
杧果,为漆树科植物杧果的果实。常绿大乔木,高10-20m。树皮灰褐色,小枝褐色,无毛。单叶王生,聚生枝顶;叶柄长2-6cm;叶形和大小变化较大,薄革质,通常为长圆形或长圆状披针形,长12-30cm,宽3.5-6.5cm,先端渐尖、长渐尖或急尖,基部楔形或近圆形,边缘皱波状,无毛。核果椭圆形或肾形,徽扁,长5-10cm,宽3-4.5cm,成熟时黄色,中果皮肉质,肥厚,鲜黄色,味甜,果核坚硬。杧果味甘、酸,性寒。归胃、肺、肾三经。具有益胃生津、解渴止呕、止咳的功效,主治口渴、呕吐、食少、咳嗽。
天生草,又名蛇咬药、漏芦、山韭菜、土漏芦、白千针万线草、大兰花参,多年生草本,高35-85cm。根茎短,生多条根。花葶直立,少数具分枝。叶较窄,约10枚,条形,长15-35cm,宽7-11mm,下部叶显着下弯,边缘具极细的锯齿。天生草味淡,性平。具有健脾消积、舒筋活络、解毒消肿的功效,主治小儿疳积、脾虚带下、湿痹酸痛、乳痈肿痛、毒蛇咬伤。
本发明实施例2的作用机理:
沙参,润肺化痰、益胃生津;灯笼果,益胃生津,美容养颜;伊贝母,清热润肺、化痰止咳;旱芹,平肝清热、祛风利湿;小黑药,补肺止咳、滋肾养心;杧果,益胃生津、解渴止呕;天生草,健脾消积、舒筋活络。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,促进胃的升发,固达益胃生津,美容养颜的功效。
本发明实施例2经31位不思饮食的人群,连续食用6天,每日10克,症状明显缓解人数为23人,有效率为74.19%;连续食用12天,每日10克,症状明显缓解人数为25人,有效率为80.65%。
实施例3,一种沙参风味灯笼果棒棒糖及生产方法,采用以下步骤:
A.灯笼果预处理:取新鲜成熟的灯笼果,破皮取出果肉,清洗干净,并放入装有100目网筛的制浆机中打浆,制得灯笼果果浆,再加入灯笼果浆重1-2%的果醋酵母,密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.沙参预处理:取干燥的沙参,清洗干净,去皮,加入沙参重10倍的水,浸泡50分钟,后连同煎煮液一起倒入装有100目网筛的打浆机进行打浆,制得沙参浆;
C.中药材预处理:按重量比例取中药材伊贝母15%、旱芹13%、小黑药15%、杧果10%、天生草15%、青天葵15%、龙葵子17%,清洗干净,加入原料中药材重25倍的水,浸泡3小时,再煎煮2小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
D.珊瑚糖制作:取适量的白砂糖,放入溶糖锅中,加入白砂糖重30%的糖粉,50%倍的鸡蛋清,搅拌至糊状,再加入3倍的水,小火熬制30分钟,继续搅拌,冷却,制得珊瑚糖;
E.糖液制作:取珊瑚糖200kg、水30kg、灯笼果果浆50kg、中药浆10kg、沙参浆15kg,置入溶糖锅中,加热至165℃,持续3小时,制得糖液;
F.成型、冷却:将糖液倒入棒棒糖模具中,插入可食用纸棒,冷却成型,制得灯笼果棒棒糖,将灯笼果棒棒糖用已杀菌的包装纸包装,迅速封口;
G.检验、贮存:将检验合格的灯笼果棒棒糖置于阴凉、干燥、通风的库房中存放。
青天葵,为兰科植物芋兰的叶或带球茎的叶。多年生宿根小草本,高约10-27厘米,全株光滑无毛。地下茎作不规则的球状,肉质,白色,径约1厘米。茎极短或无。叶根生;多为1片,2片的罕见,呈圆形,长4.5-6厘米,宽约8厘米,先端短尖,基部心脏形,全缘或略呈波状,绿色,叶脉明显,自叶基向叶缘伸出,数约20,侧脉纵横交错而呈网状;叶柄圆柱形,长约8厘米,粗约3毫米,有多数纵行条纹,接近地面部呈青紫红色。青天葵味甘,性凉。具有清肺止咳、健脾消积、镇静止痛、清热解毒、散瘀消肿的功效,常用于肺结核咳嗽咯血、支气管炎、小儿疳积、小儿肺炎、精神病、跌打肿痛、口腔炎。
龙葵子,茄科植物龙葵的种子。一年生草本,高约25-100cm。茎直立,有棱角或不明显,近无毛或稀被细毛。叶互生;叶柄长1-2cm;叶片卵形,先端短尖,基部楔形或宽楔形并下延至叶柄,通常长2.5-10cm,宽1.5-5.5cm,全缘或具不规则波状粗锯齿,光滑或两面均被稀疏短柔毛。浆果球形,有光泽,直径约8mm,成熟时黑色;种子多数扁圆形。龙葵子味甘,性温。具有清热解毒、化痰止咳的功效,主治咽喉肿痛、疔疮、咳嗽痰喘。
本发明实施例3的作用机理:
沙参,润肺化痰、益胃生津;灯笼果,益胃生津,美容养颜;伊贝母,清热润肺、化痰止咳;旱芹,平肝清热、祛风利湿;小黑药,补肺止咳、滋肾养心;杧果,益胃生津、解渴止呕;天生草,健脾消积、舒筋活络;青天葵,清肺止咳、健脾消积;龙葵子,清热解毒、化痰止咳。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,促进胃的升发,固达益胃生津,美容养颜的功效。
本发明实施例3经27位不思饮食的人群,连续食用6天,每日10克,症状明显缓解人数为24人,有效率为88.89%;连续食用12天,每日10克1,症状明显缓解人数为25人,有效率为92.59%。
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)
1.一种沙参风味灯笼果棒棒糖及生产方法,其特征在于,采用以下步骤:
A.灯笼果预处理:取新鲜成熟的灯笼果,破皮取出果肉,清洗干净,并放入装有100目网筛的制浆机中打浆,制得灯笼果果浆,再加入灯笼果浆重1-2%的果醋酵母,密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.沙参预处理:取干燥的沙参,清洗干净,去皮,加入沙参重10倍的水,浸泡50分钟,后连同煎煮液一起倒入装有100目网筛的打浆机进行打浆,制得沙参浆;
C.中药材预处理:按重量比例取中药材伊贝母15%、旱芹13%、小黑药15%、杧果10%、天生草15%、青天葵15%、龙葵子17%,清洗干净,加入原料中药材重25倍的水,浸泡3小时,再煎煮2小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
D.珊瑚糖制作:取适量的白砂糖,放入溶糖锅中,加入白砂糖重30%的糖粉,50%倍的鸡蛋清,搅拌至糊状,再加入3倍的水,小火熬制30分钟,继续搅拌,冷却,制得珊瑚糖;
E.糖液制作:取珊瑚糖200kg、水30kg、灯笼果果浆50kg、中药浆10kg、沙参浆15kg,置入溶糖锅中,加热至165℃,持续3小时,制得糖液;
F.成型、冷却:将糖液倒入棒棒糖模具中,插入可食用纸棒,冷却成型,制得灯笼果棒棒糖,将灯笼果棒棒糖用已杀菌的包装纸包装,迅速封口;
G.检验、贮存:将检验合格的灯笼果棒棒糖置于阴凉、干燥、通风的库房中存放。
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