CN106689623A - 一种龙葵果果醋方糖 - Google Patents
一种龙葵果果醋方糖 Download PDFInfo
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- CN106689623A CN106689623A CN201611130204.2A CN201611130204A CN106689623A CN 106689623 A CN106689623 A CN 106689623A CN 201611130204 A CN201611130204 A CN 201611130204A CN 106689623 A CN106689623 A CN 106689623A
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- juice
- fruit
- sugar
- solanum nigrum
- nigrum
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
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,酿制出一种龙葵果果醋方糖。其充分利用龙葵果的营养价值,在制作成方糖工艺时加入蜂蜜,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,制成方糖,前人未采用这种做法,填补方糖在这方面的空白,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201610867699.0、申请日2016年9月30日、发明名称为“一种龙葵果果醋方糖及其制作方法”的分案申请。
技术领域
本发明涉及食品领域,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,制得的一种龙葵果果醋方糖。
背景技术
龙葵果,是一种茄属植物的果实,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2m。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。
方糖亦称半方糖,是用细晶粒精制砂糖为原料压制成的半方块状(即立方体的一半)的高级糖产品,在国外已有多年的历史。它的消费量会随着人们生活水平提高而迅速增大。方糖的特点是质量纯净、有光泽,糖块棱角完整,有适当的坚牢固,不易碎裂,但在水中快速溶解,溶液清淅透明。它的理化成份和精糖基本相同,密度0.95-1.04,孔隙率0.40-0.35。
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,开发出一种龙葵果果醋方糖,改进了对果醋的食用方式。
一种龙葵果果醋方糖及其制作方法,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.化糖、过滤:按一定比例取砂糖、蜂蜜、已发酵好的果醋进行蒸汽化糖,待砂糖全部融化并煮沸即可,温度控制在105-110℃,并将所得糖稀放入干净完好的200目过滤网进行过滤;
H.真空熬制:将糖稀置于温度在的真空压力锅中熬制25-30分钟,制成糖膏;
I.冷却成型:将熬制的糖膏放入温度冷却池中进行冷却,后放置在辊床上进行拉条切块,制成糖粒;
J.筛选包装:挑选出不成型的废糖,将成型的糖果进行真空包装。
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%。
本发明步骤G中一定比例为以下原料重量比:砂糖40%-50%、蜂蜜20-30%、果醋20%-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,酿制出一种龙葵果果醋方糖。其充分利用龙葵果的营养价值,在制作成方糖工艺时加入蜂蜜,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,制成方糖,前人未采用这种做法,填补方糖在这方面的空白,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1,一种龙葵果果醋方糖及其制作方法,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℃之间;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.化糖、过滤:取砂糖45千克、蜂蜜25千克、已发酵好的果醋30千克进行蒸汽化糖,待砂糖全部融化并煮沸即可,温度控制在105℃,并将所得糖稀放入干净完好的200目过滤网进行过滤;
H.真空熬制:将糖稀置于的真空压力锅中熬制25分钟,制成糖膏;
I.冷却成型:将熬制的糖膏放入冷却池中进行冷却,后放置在辊床上进行拉条切块,制成糖粒;
J.筛选包装:挑选出不成型的废糖,将成型的糖果进行真空包装。
本发明的实施例1经20位痰多咳嗽、咽喉肿痛的消费者,每日服用10克,连续服用15天之后,症状明显改善者14位,有效率为70%;每日服用20克,连续服用30天之后,症状明显改善者15位,有效率为75%。
实施例2,一种龙葵果果醋方糖及其制作方法,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40%、白朱砂莲35%、金边莲15%、牛蒡子10%,加入中药材重15倍的水,浸泡40分钟,再煎煮50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5%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24℃之间;后加入龙葵果果汁与中药汁重5%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.化糖、过滤:取砂糖45千克、蜂蜜30千克、已发酵好的果醋25千克进行蒸汽化糖,待砂糖全部融化并煮沸即可,温度控制在108℃,并将所得糖稀放入干净完好的200目过滤网进行过滤;
H.真空熬制:将糖稀置于真空压力锅中熬制28分钟,制成糖膏;
I.冷却成型:将熬制的糖膏放入冷却池中进行冷却,后放置在辊床上进行拉条切块,制成糖粒;
J.筛选包装:挑选出不成型的废糖,将成型的糖果进行真空包装。
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的作用机理:
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10克,连续服用15天之后,症状明显改善者19位,有效率为73.07%;每日服用20克,连续服用30天之后,症状明显改善者21位,有效率为80.77%。
实施例3,一种龙葵果果醋方糖,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43%、白朱砂莲37%、金边莲11%、牛蒡子5%、蚌兰叶4%,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℃之间;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.化糖、过滤:取砂糖50千克、蜂蜜30千克、已发酵好的果醋20千克进行蒸汽化糖,待砂糖全部融化并煮沸即可,温度控制在110℃,并将所得糖稀放入干净完好的200目过滤网进行过滤;
H.真空熬制:将糖稀置于真空压力锅中熬制30分钟,制成糖膏;
I.冷却成型:将熬制的糖膏放入冷却池中进行冷却,后放置在辊床上进行拉条切块,制成糖粒;
J.筛选包装:挑选出不成型的废糖,将成型的糖果进行真空包装。
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,蚌壳状,大而压扁,长3-4厘米,淡紫色;萼片,长圆状披针形,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的作用机理:
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32位痰多咳嗽、咽喉肿痛的消费者,每日服用10克,连续服用15天之后,症状明显改善者24位,有效率为75%;每日服用20克,连续服用30天之后,症状明显改善者26位,有效率为81.25%。
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 (2)
1.一种龙葵果果醋方糖,其特征在于包括如下工艺步骤制作:
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43%、白朱砂莲37%、金边莲11%、牛蒡子5%、蚌兰叶4%,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℃之间;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.化糖、过滤:取砂糖50千克、蜂蜜30千克、已发酵好的果醋20千克进行蒸汽化糖,待砂糖全部融化并煮沸即可,温度控制在110℃,并将所得糖稀放入干净完好的200目过滤网进行过滤;
H.真空熬制:将糖稀置于真空压力锅中熬制30分钟,制成糖膏;
I.冷却成型:将熬制的糖膏放入冷却池中进行冷却,后放置在辊床上进行拉条切块,制成糖粒;
J.筛选包装:挑选出不成型的废糖,将成型的糖果进行真空包装。
2.根据权利要求1所述的一种龙葵果果醋方糖,其特征在于:所述步骤G中一定比例为以下原料重量比:砂糖40%-50%、蜂蜜20-30%、果醋20%-40%。
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