CN106689622A - 一种醇香风味野冬青果蜜饯及其制备方法 - Google Patents
一种醇香风味野冬青果蜜饯及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种醇香风味野冬青果蜜饯及其制备方法,以野冬青果为原料,同时添加樱桃叶、小火草、山丹,制作出一种醇香风味野冬青果蜜饯。其充分利用野冬青果的营养价值,与中药相互配伍,协同增效,具有止咳平喘、除烦热的功效。发明中,对中药材进行果酒酒母初发酵,为产品增加了醇香味,制得的成品醇香可口,香甜美味,易保存,且保健功能突出,长期食用可明显改善长期吸烟导致咽喉疼痛人群的不适。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201610919053.2、申请日2016年10月21日、发明名称为“一种醇香风味野冬青果蜜饯”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以野冬青果为原料,加入具有保健功效的中药材,制得的一种醇香风味野冬青果蜜饯。
背景技术
野冬青果,为桃金娘科植物海南蒲桃及短药蒲桃的果实。小乔木,高3-12米;嫩枝圆形或稍压扁,干后灰褐色,纤细。叶片厚纸质,椭圆形至椭圆卵形,长8-12厘米,宽2.5-5厘米,先端尾状渐尖,尾长1.5厘米,基部楔形。果实球形,直径1.5厘米。野冬青果味甘,性平。具有祛风化湿、止咳平喘,主治寒性哮喘、过敏性哮喘。
樱桃叶,为蔷薇科植物樱桃的叶。樱桃,落叶灌木或乔木,高3-8m。树皮灰白色,有明显的皮孔;幼枝无毛或被疏柔毛。叶互生;叶柄长0.7-1.5cm,被疏柔毛,先端有1或2个大腺体;托叶披针形,有羽裂腺齿,早落;叶片卵形或长圆状卵形,长5-12cm,宽3-5cm,先端渐尖或尾状渐尖,基部圆形,边有尖锐重锯齿,齿端有小腺体,上面暗绿色,近无毛,下面淡绿色,沿脉或脉间有稀疏柔毛。樱桃叶味甘,性温,归肝、脾、肺三经。具有温中健脾、止咳止血、解毒杀虫的功效,主治胃寒食积、腹泻、咳嗽、吐血、疮疡肿痈、蛇虫咬伤、阴道滴虫。
小火草,又名针叶火绒草,为双子叶菊科植物。中亚苦蒿,多年生草本,高60-150cm。主根单一,垂直,稍木质化,径达3cm。根状茎稍粗短,垂直。茎单一或2-3个,直立,密被灰白色短柔毛,上部斜上分枝。茎下部叶二至三回羽状全裂,长卵形或卵形,长8-12cm,宽7-9cm,叶柄长6-12cm,中部叶长卵开或卵形,二回羽状全裂,长6-9cm,宽3-7cm;叶柄长2-6cm;上部叶羽状全裂或5全裂,长4-6cm,宽2-4cm,近无柄;苞片叶3深裂或不分裂。小火草味甘、淡,性平。具有清肝明目、消炎生肌、止咳驱虫的功效,主治小儿腹泻、蛔虫症、感冒咳嗽、急、慢性支气管炎、角膜云翳。
山丹,本品为百合科植物山丹的鳞茎。多年生草本,高40-60厘米。鳞茎卵球形,白色,长约2厘米,具少数鳞片,鳞片闰卵形或阔椭圆状披针形,无关节,先端膜质。茎细,直立,绿色。叶无柄;线形或线状披针形,中部以上较狭,长2-7厘米,宽3-6毫米,先端尖。山丹味甘,性凉。具有除烦热、润肺止咳、安神的功效,主治虚劳咳嗽、吐血、心悸、失眠、浮肿。
蜜饯也称果脯,古称蜜煎。汉族民间糖蜜制水果食品。流传于各地,历史悠久。以桃、杏、李、枣或冬瓜、生姜等果蔬为原料,用糖或蜂蜜腌制后而加工制成的食品。除了作为小吃或零食直接食用外,蜜饯也可以用来放于蛋糕、饼干等点心上作为点缀。以野冬青果为主要原料,樱桃叶、小火草、山丹为保健原料,生产出一种醇香风味野冬青果蜜饯,目前还未见报道和产品上市。
发明内容
本发明以野冬青果、甘草为原料,同时添加樱桃叶、小火草、山丹开发出一种醇香风味野冬青果蜜饯。填补了国内使用这类原料制作蜜饯的一项空白。
一种醇香风味野冬青果蜜饯,采用以下步骤制作:
A.野冬青果预处理:选取外皮光滑、成熟的野冬青果,清洗干净,去皮,并将其切成厚度为0.3-0.5厘米的片,制得野冬青果片;
B. 盐浸、晾晒:取适当重量的野冬青果片,加入野冬青果片重量6-10%的食盐,盐浸 4-7 天,捞出浸渍好的野冬青果片,放入烧开的水中,大火煮10-20分钟,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3-5天,制得野冬青果干;
C.中药材预处理:按一定比例取中药材樱桃叶、小火草、山丹,加入原料中药材重5-10倍的水,熬煮2-3小时,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
D.糖液配料:取适当重量的白砂糖,白砂糖重20-30倍的水、10-20倍的中药汁、0.3-0.5倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将野冬青果干倒入糖液中,大火熬制30-40分钟,小火继续煮20-25分钟,后取出沥干,放置太阳下晾晒7-10天,制得醇香风味野冬青果蜜饯;
F.灌袋:将野冬青果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的野冬青果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
本发明步骤C一定比例的中药材配比为以下原料重量比: 樱桃叶30-35%、小火草30-35%、山丹30-40%。
本发明的作用机理:
野冬青果,祛风化湿、止咳平喘;樱桃叶,温中健脾、止咳止血;小火草,清肝明目、消炎生肌;山丹,除烦热、润肺止咳。利用以上四味中药相互配伍,协同生效,通过调节脾的健运,肝的升发,促进肺的肃降,固达止咳平喘、除烦热的功效。
本发明公开了一种醇香风味野冬青果蜜饯,以野冬青果为原料,同时添加樱桃叶、小火草、山丹,制作出一种醇香风味野冬青果蜜饯。其充分利用野冬青果的营养价值,与中药相互配伍,协同增效,具有止咳平喘、除烦热的功效。发明中,对中药材进行果酒酒母初发酵,为产品增加了醇香味,制得的成品醇香可口,香甜美味,易保存,且保健功能突出,长期食用可明显改善长期吸烟导致咽喉疼痛人群的不适。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1,一种醇香风味野冬青果蜜饯,采用以下步骤制作:
A.野冬青果预处理:选取外皮光滑、成熟的野冬青果,清洗干净,去皮,并将其切成厚度为0.3厘米的片,制得野冬青果片;
B. 盐浸、晾晒:取适当重量的野冬青果片,加入野冬青果片重量6%的食盐,盐浸 4 天,捞出浸渍好的野冬青果片,放入烧开的水中,大火煮10分钟,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3天,制得野冬青果干;
C.中药材预处理:按重量比例取中药材樱桃叶31%、小火草34%、山丹35%,加入原料中药材重5倍的水,熬煮2-3小时,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到0.5%体积比,结束发酵;
D.糖液配料:取适当重量的白砂糖,白砂糖重20倍的水、10倍的中药汁、0.3倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将野冬青果干倒入糖液中,大火熬制30分钟,小火继续煮20分钟,后取出沥干,放置太阳下晾晒7天,制得醇香风味野冬青果蜜饯;
F.灌袋:将野冬青果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的野冬青果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
本发明实施例1经29位长期吸烟导致咽喉疼痛的人群,连续食用10天,每日20克,症状明显缓解人数位20人,有效率为68.96%;连续食用20天,每日20克,症状明显缓解人数为23人,有效率为79.31%。
实施例2,一种醇香风味野冬青果蜜饯,采用以下步骤制作:
A.野冬青果预处理:选取外皮光滑、成熟的野冬青果,清洗干净,去皮,并将其切成厚度为0.4厘米的片,制得野冬青果片;
B. 盐浸、晾晒:取适当重量的野冬青果片,加入野冬青果片重量8%的食盐,盐浸 6天,捞出浸渍好的野冬青果片,放入烧开的水中,大火煮15分钟,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3-5天,制得野冬青果干;
C.中药材预处理:按重量比例取中药材樱桃叶15%、小火草16%、山丹16%、石蚕17%、茳芒20%、兰花根16%,加入原料中药材重6倍的水,熬煮2.5小时,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到0.7%体积比,结束发酵;
D.糖液配料:取适当重量的白砂糖,白砂糖重23倍的水16倍的中药汁、0.4倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将野冬青果干倒入糖液中,大火熬制35分钟,小火继续煮23分钟,后取出沥干,放置太阳下晾晒9天,制得醇香风味野冬青果蜜饯;
F.灌袋:将野冬青果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的野冬青果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
石蚕,植株高10-25厘米。根状茎伸长,匍匐,具节。茎直立,在近基部具3-4枚叶。叶片卵形或卵状长圆形,鲜时较厚,肉质,长3-7厘米,宽1.7-3厘米,先端急尖或短尖,上面黑绿色,具5条金红色有光泽的脉,背面淡红色,具柄;叶柄长1.5-2.2厘米,下部扩大成抱茎的鞘;叶之上的茎上具2-3枚淡红色的鞘状苞片。石蚕味甘,性凉。具有润肺止咳、清热凉血,常用于肺结核、咳嗽、咯血、百日咳、支气管炎。
茳芒,为豆科植物茳芒决明的种子。种子呈广卵形而扁,直径3-4mm。表面黄绿色或褐色,微有光泽,两表面中央有椭圆形凹斑,偏斜,一端略尖,旁有种脐。质坚硬,气微、味微苦。茳芒甘,性平,入肺、胃、大肠三经。具有清肝明目、健胃调中、润肠解毒的功效,主目赤肿痛、头晕头胀、口腔糜烂、习惯性便秘、小儿疳积。
兰花根,又名土续断、兰根、幽兰根、山兰、香花草、兰花草。为兰科植物建兰、寒兰或台兰的根。陆生植物。叶2-6枚丛生,薄革质,带形,较柔软,弯曲而下垂,长30-50cm,宽1-1.7cm,略有光泽,先端渐尖,边缘有不甚明显的钝齿。兰花根味微辛,性微寒。具有润肺止咳、清热利湿、活血止血、解毒杀虫的功效,主治肺结核咯血、百日咳、急性胃肠炎、热淋、带下、白浊、月经不调、崩漏、便血、跌打损伤、疮疖肿毒、痔疮、蛔虫腹痛、狂犬咬伤。
本发明实施例2的作用机理:
野冬青果,祛风化湿、止咳平喘;樱桃叶,温中健脾、止咳止血;小火草,清肝明目、消炎生肌;山丹,除烦热、润肺止咳;石蚕,润肺止咳、清热凉血;茳芒,清肝明目、健胃调中;兰花根,润肺止咳、清热利湿。利用以上七味中药相互配伍,协同生效,通过调节脾的健运,肝的升发,促进肺的肃降,固达止咳平喘、除烦热的功效。
本发明实施例2经16位长期吸烟导致咽喉疼痛的人群,连续食用10天,每日20克,症状明显缓解人数为12人,有效率为75%;连续食用20天,每日20克,症状明显缓解人数为14人,有效率为87.5%。
实施例3,一种醇香风味野冬青果蜜饯及其制备方法,采用以下步骤:
A.野冬青果预处理:选取外皮光滑、成熟的野冬青果,清洗干净,去皮,并将其切成厚度为0.5厘米的片,制得野冬青果片;
B. 盐浸、晾晒:取适当重量的野冬青果片,加入野冬青果片重量10%的食盐,盐浸7 天,捞出浸渍好的野冬青果片,放入烧开的水中,大火煮20分钟,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒5天,制得野冬青果干;
C.中药材预处理:按重量比例取中药材樱桃叶16%、小火草19%、山丹15%、石蚕20%、茳芒17%、兰花根18%、山药16%、光肺筋草19%,加入原料中药材重10倍的水,熬煮3小时,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重3%的果酒酒母,密封静置发酵,待酒精度达到1%体积比,结束发酵;
D.糖液配料:取适当重量的白砂糖,白砂糖重30倍的水、20倍的中药汁、0.5倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将野冬青果干倒入糖液中,大火熬制40分钟,小火继续煮-25分钟,后取出沥干,放置太阳下晾晒0天,制得醇香风味野冬青果蜜饯;
F.灌袋:将野冬青果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的野冬青果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
山药,略呈圆柱形,弯曲而稍扁,长15-30cm,直径1.5-6cm。表面黄白色或淡黄色,有纵沟、纵皱纹及须根痕,偶有浅棕色外皮残留。体重,质坚实,不易折断,断面白色,粉性。无臭,味淡、微酸,嚼之发黏。光山药呈圆柱形,两端平齐,长9-18cm,直径1.5-3cm。表面光滑,白色或黄白色。山药味甘,性平。归脾、肺、肾三经。具有补脾养胃、生津益肺、补肾涩精的功效,常用于脾虚食少、久泻不止、肺虚喘咳、肾虚遗精、带下、尿、虚热消渴。
光肺筋草,即无毛粉条儿菜,百合科粉条儿菜属植物。多年生草本。根茎短,丛生纤维状须根。叶多数,基生,线形,先端尖,长15-20厘米,宽3-4毫米,质软,淡绿色。花茎长35-60厘米,上部具粉质短柔毛及棱角,花茎上的叶小形,呈苞片状。光肺筋草味甘,性平,具有润肺止咳、调经、杀虫的功效,主治咳嗽咯血、月经不调、小儿蛔虫、风火牙痛、流行性腮腺炎。
本发明实施例3的作用机理:
野冬青果,祛风化湿、止咳平喘;樱桃叶,温中健脾、止咳止血;小火草,清肝明目、消炎生肌;山丹,除烦热、润肺止咳;石蚕,润肺止咳、清热凉血;茳芒,清肝明目、健胃调中;兰花根,润肺止咳、清热利湿;山药,补脾养胃、生津益肺;光肺筋草,润肺止咳、调经。利用以上九味中药相互配伍,协同生效,通过调节脾的健运,肝的升发,促进肺的肃降,固达止咳平喘、除烦热的功效。
本发明实施例3经22位长期吸烟导致咽喉疼痛的人群,连续食用10天,每日20克,症状明显缓解人数为18人,有效率为81.82%;连续食用20天,每日20克,症状明显缓解人数为20人,有效率为90.91%。
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)
1.一种醇香风味野冬青果蜜饯及其制备方法,其特征在于,采用以下步骤:
A.野冬青果预处理:选取外皮光滑、成熟的野冬青果,清洗干净,去皮,并将其切成厚度为0.5厘米的片,制得野冬青果片;
B. 盐浸、晾晒:取适当重量的野冬青果片,加入野冬青果片重量10%的食盐,盐浸7 天,捞出浸渍好的野冬青果片,放入烧开的水中,大火煮20分钟,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒5天,制得野冬青果干;
C.中药材预处理:按重量比例取中药材樱桃叶16%、小火草19%、山丹15%、石蚕20%、茳芒17%、兰花根18%、山药16%、光肺筋草19%,加入原料中药材重10倍的水,熬煮3小时,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重3%的果酒酒母,密封静置发酵,待酒精度达到1%体积比,结束发酵;
D.糖液配料:取适当重量的白砂糖,白砂糖重30倍的水、20倍的中药汁、0.5倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将野冬青果干倒入糖液中,大火熬制40分钟,小火继续煮-25分钟,后取出沥干,放置太阳下晾晒0天,制得醇香风味野冬青果蜜饯;
F.灌袋:将野冬青果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的野冬青果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
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