CN106720848A - 一种山楂条及其制备方法 - Google Patents
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Abstract
本发明涉及一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：山楂50‑80份，柠檬 5‑10份，白糖3‑5份，纯净水100‑120份。采用纯天然材料提取，成本低，原料易得，生产效率高，不添加化学物质，环保健康，营养价值高，长期使用效果更佳，适用范围广，酸酸甜甜，味道好，最大程度的保证了山楂的原有风味，也更好的保证了山楂的特有功效，促进消化，提高免疫力，综合效益高，具有消积化滞、收敛止痢、活血化淤等功效。
Description
技术领域
本发明涉及食品领域，具体涉及一种山楂条及其制备方法。
背景技术
山楂中含多种维生素、酒石酸、柠檬酸、山楂酸、苹果酸等，还含有黄铜类、内酯、糖类、蛋白质、脂肪和钙、磷、铁等矿物质，能够扩张血管，降低血压，降低血糖，能够改善和促进胆固醇排泄而降低血脂，预防高血脂的发生，山楂具有促进胃液分泌和增加胃内酶素等功能，山楂所含有的脂肪酶也能够促进脂肪的消化。中医认为，山楂具有消积化滞、收敛止痢、活血化淤等功效。主治饮食积滞、胸膈痞满、疝气血淤闭经等症。山楂中含有山萜类及黄酮类等药物成分，具有显著的扩张血管及降压作用，有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能，因此山楂及其制品自古以来一直被人们的青睐。但是目前市场上的山楂制品在制作过程中或多或少都添加了一些对人体有一定危害的添加剂 ，不利于长期食用，存在一定的风险。
发明内容
本发明的目的是为了克服以上的不足而提供一种山楂条及其制备方法。
本发明的技术方案包括：一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：山楂50-80份，柠檬 5-10份，白糖3-5份，纯净水100-120份。
本发明的进一步改进在于：山楂采用纯天然的沂蒙山区优质野山楂。
本发明的进一步改进在于：其制备方法如下：
A、清洗：采摘新鲜的山楂，使用清洗机洗净；
B、去皮：将洗净后的山楂去壳去蒂；
C、蒸煮：将山楂投入纯净水中煮沸40-50min，使果肉软化，温度设定为90-120℃；
D、搅拌打浆：将软化后的果肉进行搅拌打浆，用2mm细孔钢丝筛滤去杂质，制成果酱；
E、加糖烘干：将白糖加入果酱中浓缩，送入烘房进行脱水烘干；
F、切条杀菌：将烘干后的果酱进行切条，再投入紫外线消毒柜中进行消毒杀菌，时间为1-3min；
G、包装：消毒杀菌后的山楂条灌注到消毒后的的密封袋中进行真空包装，即为成品。
本发明的有益效果：
采用纯天然材料提取，成本低，原料易得，生产效率高，不添加化学物质，环保健康，营养价值高，长期使用效果更佳，适用范围广，酸酸甜甜，味道好，最大程度的保证了山楂的原有风味，也更好的保证了山楂的特有功效，促进消化，提高免疫力，综合效益高，具有消积化滞、收敛止痢、活血化淤等功效，也不会损害牙齿健康。
具体实施方式：
为了加深对本发明的理解，下面将结合实施例对本发明作进一步详述，该实施例仅用于解释本发明，并不构成对本发明保护范围的限定。
实施例1
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂74份，柠檬 5份，白糖4份，纯净水104份。
实施例2
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂62份，柠檬 8份，白糖3份，纯净水110份。
实施例3
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂80份，柠檬6份，白糖5份，纯净水120份。
实施例4
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂50份，柠檬 10份，白糖5份，纯净水100份。
实施例5
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂80份，柠檬 7份，白糖4份，纯净水108份。
实施例6
一种山楂条及其制备方法，原料组成成分按重量份数由以下比例组成：
山楂56份，柠檬 9份，白糖3份，纯净水116份。
其中制作步骤如下：
A、清洗：采摘新鲜的山楂，使用清洗机洗净；
B、去皮：将洗净后的山楂去壳去蒂；
C、蒸煮：将山楂投入纯净水中煮沸45min，使果肉软化，温度设定为110℃；
D、搅拌打浆：将软化后的果肉进行搅拌打浆，用2mm细孔钢丝筛滤去杂质，制成果酱；
E、加糖烘干：将白糖加入果酱中浓缩，送入烘房进行脱水烘干；
F、切条杀菌：将烘干后的果酱进行切条，再投入紫外线消毒柜中进行消毒杀菌，时间为2min；
G、包装：消毒杀菌后的山楂条灌注到消毒后的的密封袋中进行真空包装，即为成品。
以上所述仅为说明本发明的实施方式，并不用于限制本发明，对于本领域的技术人员来说，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种山楂条及其制备方法，其特征在于：原料组成成分按重量份数由以下比例组成：山楂50-80份，柠檬 5-10份，白糖3-5份，纯净水100-120份。
2.根据权利要求1所述的一种山楂条及其制备方法，其特征在于：所述山楂采用纯天然的沂蒙山区优质野山楂。
3.根据权利要求1所述的一种山楂条及其制备方法，其特征在于：其制备方法如下：
A、清洗：采摘新鲜的山楂，使用清洗机洗净；
B、去皮：将洗净后的山楂去壳去蒂；
C、蒸煮：将山楂投入纯净水中煮沸40-50min，使果肉软化，温度设定为90-120℃；
D、搅拌打浆：将软化后的果肉进行搅拌打浆，用2mm细孔钢丝筛滤去杂质，制成果酱；
E、加糖烘干：将白糖加入果酱中浓缩，送入烘房进行脱水烘干；
F、切条杀菌：将烘干后的果酱进行切条，再投入紫外线消毒柜中进行消毒杀菌，时间为1-3min；
G、包装：消毒杀菌后的山楂条灌注到消毒后的的密封袋中进行真空包装，即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673993A (zh) * | 2019-01-11 | 2019-04-26 | 山东滨州健源食品有限公司 | 一种果肉山楂条及其生产方法 |
| CN112385765A (zh) * | 2020-11-23 | 2021-02-23 | 山东金晔农法食品有限公司 | 一种蒸锅以及采用该蒸锅的山楂条生产工艺 |
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2016
- 2016-11-10 CN CN201610987652.8A patent/CN106720848A/zh not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673993A (zh) * | 2019-01-11 | 2019-04-26 | 山东滨州健源食品有限公司 | 一种果肉山楂条及其生产方法 |
| CN112385765A (zh) * | 2020-11-23 | 2021-02-23 | 山东金晔农法食品有限公司 | 一种蒸锅以及采用该蒸锅的山楂条生产工艺 |
| CN112385765B (zh) * | 2020-11-23 | 2024-03-15 | 山东金晔农法食品有限公司 | 一种蒸锅以及采用该蒸锅的山楂条生产工艺 |
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Application publication date: 20170531 |