CN107028131A - 一种茳芒风味茅莓果冻及其生产方法 - Google Patents
一种茳芒风味茅莓果冻及其生产方法 Download PDFInfo
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Abstract
本发明公开一种茳芒风味茅莓果冻及其生产方法,以茳芒、茅莓为原料,同时添加蓬莪术、胖大海,制作出一种茳芒风味茅莓果冻。其充分利用茳芒、茅莓的营养价值,与中药相互配伍,协同增效,具有明目活血、祛风除湿的功效。发明中,对原料茅莓进行果酒酵母初发酵,对茳芒进行甜酒曲初发酵,为产品增添了特有的风味,制得的成品富有弹性,口味独特,果香味浓,且具有一定保健功能,易保存,长期食用可明显饮酒引起的目赤红肿的人群的不适。其制作工艺简单,易于实现。
Description
技术领域
本发明涉及食品加工领域,具体涉及以茳芒、茅莓为原料,加入具有保健功效的中药材,制得的一种茳芒风味茅莓果冻。
背景技术
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。
茅莓,灌木,高1-2米。枝呈弓形弯曲,被柔毛和稀疏钩状皮刺。伞房花序顶生或腋生,稀顶生花序成短总状,具花数朵至多朵,被柔毛和细刺;花梗具柔毛和稀疏小皮刺;花瓣卵圆形或长圆形,粉红至紫红色。果实卵球形,直径1-1.5厘米,红色,无毛或具稀疏柔毛;核有浅皱纹。茅莓具有止痛活血、祛风除湿的功效,常用于感冒发热、咽喉肿痛、咯血、肝脾肿大、肾炎水肿、泌尿系感染、结石、月经不调、白带、风湿骨痛、跌打肿痛等症。
蓬莪术,为姜科多年生草本植物莪术、温郁金或广西莪术的干燥根茎。呈卵圆形或纺锤形,外皮灰黄色至棕黄色,略有皱纹,有环形的节,节上有须根痕迹。质坚实而重,极难折断,破开面灰褐色至黄绿色,角质状,有光泽,并有一黄白色环及白色的筋脉小点。蓬莪术味苦、辛,性温,入肝、脾经,具有行气破血、消积止痛的功效,主治心腹胀痛、百瘕、积聚、宿食不消、妇女血瘀经闭、跌打损伤作痛。
胖大海,呈纺锤形或椭圆形,长2-3cm,直径1-1.5cm。先端钝圆,基部略尖而歪,具浅色的圆形种脐,表面棕色或暗棕色,微有光泽,具不规则的干缩皱纹。外层种皮极薄,质脆,易脱落。中层种皮较厚,黑褐色,质松易碎,遇水膨胀成海绵状。断面可见散在的树脂状小点。内层种皮可与中层种皮剥离,稍革质,内有2片肥厚胚乳,广卵形;子叶2枚,菲薄,紧贴于胚乳内侧,与胚乳等大。气微,味淡,嚼之有黏性。胖大海味甘,性平,入肺、大场二经。具有清热润肺、利咽解毒、润肠通便的功效,常用于肺热声哑、干咳无痰、咽喉干痛、热结便闭、头痛目赤。
果冻是以水、白砂糖、卡拉胶、魔芋粉等为主要原料,经溶胶、调配、灌装、杀菌、冷却等多道工序制成的美味食品。是一种西方甜食,呈半固体状,由食用明胶加水、糖、果汁制成。亦称啫喱,外观晶莹,色泽鲜艳,口感软滑。果冻完全靠明胶的凝胶作用凝固而成,使用不同的模具,可生产出风格、形态各异的成品,其种类繁多。以茳芒、茅莓为原料,蓬莪术、胖大海为保健食材,生产出一种茳芒风味茅莓果冻,目前还未见报道和产品上市。
发明内容
本发明以茳芒、茅莓为原料,同时添加蓬莪术、胖大海,开发出一种茳芒风味茅莓果冻,填补了国内使用这类原料制作果冻的一项空白。
一种茳芒风味茅莓果冻及其生产方法,采用以下步骤:
A.茅莓预处理:取新鲜成熟的茅莓,放入洗涤槽,淘洗干净,放入装有80-100目网筛的打浆机进行打浆,制得茅莓果浆,加入茅莓果浆重1-3%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8-1.2%体积比,结束发酵;
B.茳芒预处理:取成熟的茳芒种子,用35-50℃的温水浸泡60-120分钟,淘洗干净,放入装有60-100目网筛的打浆机机,加入适量水,进行打浆,加入茳芒浆重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
C.中药材预处理:按一定比例取中药材蓬莪术、胖大海,加入原料中药材重10-20倍的水,浸泡3-5小时,再煎煮30-60分钟,滤去中药渣,制得中药汁;
D.果冻料液制作:取适量水,加入水重3-5%的中药汁、15-20%的果葡萄浆、20-30%的白砂糖、2-5%的明胶溶液、0.1-0.3%的柠檬酸,置入溶糖锅中,搅拌均匀,加热,煮沸,加热过程中适当搅拌;
E.配料:取果冻料液100-150重量份、发酵的茅莓果浆10-20重量份、茳芒浆5-10重量份,混合搅拌均匀,制得茳芒茅莓混合液;
F.装罐、密封:将配制好的茳芒茅莓混合液通过灌装设备装入容器中,封口;
G.冷却、杀菌:将装好的果冻放入0-6℃冷藏设备,冷藏4-7小时,再通过微波杀菌机进行杀菌;
H.检验、贮存:对杀菌后的果冻进行检验,检验合格后贮存于阴凉、干燥、避光处。
本发明步骤C的中药材为以下原料重量比:蓬莪术45%-55%,胖大海45%-55%。
本发明步骤F中容器指的是果冻杯。
本发明茅莓也可以不进行打浆,制成茳芒风味茅莓果肉果冻。
本发明的作用机理:
茳芒,清肝明目、润肠解毒;茅莓,止痛活血、祛风除湿;蓬莪术,行气破血、消积止痛;胖大海,清热润肺、利咽解毒。利用以上四味中药相互配伍,协同生效,通过调节胃的健运,肺的肃降,促进肝的升发,固达明目活血、祛风除湿的功效。
本发明公开一种茳芒风味茅莓果冻及其生产方法,以茳芒、茅莓为原料,同时添加蓬莪术、胖大海,制作出一种茳芒风味茅莓果冻。其充分利用茳芒、茅莓的营养价值,与中药相互配伍,协同增效,具有明目活血、祛风除湿的功效。发明中,对原料茅莓进行果酒酵母初发酵,对茳芒进行甜酒曲初发酵,为产品增添了特有的风味,制得的成品富有弹性,口味独特,果香味浓,且具有一定保健功能,易保存,长期食用可明显饮酒引起的目赤红肿的人群的不适。其制作工艺简单,易于实现。
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1,一种茳芒风味茅莓果冻及其生产方法,采用以下步骤:
A.茅莓预处理:取新鲜成熟的茅莓,放入洗涤槽,淘洗干净,放入装有80目网筛的打浆机进行打浆,制得茅莓果浆,加入茅莓果浆重1-3%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8%体积比,结束发酵;
B.茳芒预处理:取成熟的茳芒种子,用35℃的温水浸泡60分钟,淘洗干净,放入装有60目网筛的打浆机机,加入适量水,进行打浆,加入茳芒浆重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.5%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材蓬莪术42%、胖大海58%,加入原料中药材重10倍的水,浸泡3小时,再煎煮30分钟,滤去中药渣,制得中药汁;
D.果冻料液制作:取适量水,加入水重3%的中药汁、15%的果葡萄浆、20%的白砂糖、2%的明胶溶液、0.1%的柠檬酸,置入溶糖锅中,搅拌均匀,加热,煮沸,加热过程中适当搅拌;
E.配料:取果冻料液100重kg、发酵的茅莓果浆10kg、茳芒浆5kg,混合搅拌均匀,制得茳芒茅莓混合液;
F.装罐、密封:将配制好的茳芒茅莓混合液通过灌装设备装入容器中,封口;
G.冷却、杀菌:将装好的果冻放入0℃冷藏设备,冷藏4小时,再通过微波杀菌机进行杀菌;
H.检验、贮存:对杀菌后的果冻进行检验,检验合格后贮存于阴凉、干燥、避光处。
本发明实施例1经26位饮酒引起的目赤红肿的人群,连续食用10天,每日50克,症状明显缓解人数为16人,有效率为61.53%;连续食用20天,每日50克以上,症状明显缓解人数为18人,有效率为69.23%。
实施例2,一种茳芒风味茅莓果冻及其生产方法,采用以下步骤:
A.茅莓预处理:取新鲜成熟的茅莓,放入洗涤槽,淘洗干净,放入装有90目网筛的打浆机进行打浆,制得茅莓果浆,加入茅莓果浆重2%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.9%体积比,结束发酵;
B.茳芒预处理:取成熟的茳芒种子,用35-50℃的温水浸泡70分钟,淘洗干净,放入装有90目网筛的打浆机机,加入适量水,进行打浆,加入茳芒浆重1%的甜酒曲,密封静置发酵,待酒精度达到0.7%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材蓬莪术22%、胖大海19%、当归20%、凤尾七19%、太白花19%,加入原料中药材重15倍的水,浸泡4小时,再煎煮50分钟,滤去中药渣,制得中药汁;
D.果冻料液制作:取适量水,加入水重4%的中药汁、17%的果葡萄浆、16%的白砂糖、2-5%的明胶溶液、0.1-0.3%的柠檬酸,置入溶糖锅中,搅拌均匀,加热,煮沸,加热过程中适当搅拌;
E.配料:取果冻料液120kg、发酵的茅莓果浆16kg、茳芒浆8kg,混合搅拌均匀,制得茳芒茅莓混合液;
F.装罐、密封:将配制好的茳芒茅莓混合液通过灌装设备装入容器中,封口;
G.冷却、杀菌:将装好的果冻放入3℃冷藏设备,冷藏6小时,再通过微波杀菌机进行杀菌;
H.检验、贮存:对杀菌后的果冻进行检验,检验合格后贮存于阴凉、干燥、避光处。
当归,为伞形科植物当归的干燥根。呈圆柱形,下部有支根3-5条或更多,长15-25cm。表面黄棕色至棕褐色,具纵皱纹及横长皮孔。根头直径1.5-4cm,具环纹,上端圆钝,有紫色或黄绿色的茎及叶鞘的残基;主根表面凹凸不平;支根直径0.3-1cm,上粗下细,多扭曲,有少数须根痕。质柔韧,断面黄白色或淡黄棕色,皮部厚,有裂隙及多数棕色点状分泌腔,木部色较淡,形成层环黄棕色。当归味甘、辛,性温,入肝、心、脾三经。具有调经止痛、补血活血、润肠通便的功效,常用于血虚萎黄、眩晕心悸、虚寒腹痛、肠燥便秘、风湿痹痛、跌扑损伤、痈疽疮疡。
凤尾七,为景天科植物小丛红景天的根。根头部粗大,其上残存多数丛生的茎基部,断面中空,茎基有芽。根部纺锤形,长6-10厘米,径约1-1.5厘米,表面凹凸不平,被灰棕色栓皮,片状脱落,脱落处颜色较深,暗棕色至紫棕色。气微,味苦。凤尾七味甘、性温。具有补肾明目、养心安神、调经活血的功效,主治虚劳、骨蒸劳热、干血劳、月经不调、头晕目眩。
太白花,为石蕊科植物石蕊的枝状体。地衣体子器柄圆柱形,长5-8cm,分枝稠密,枝腋有小穿孔,上半部黄绿色,下半部灰白色,基部逐渐腐朽。子器顶生,褐色,干时稍硬,易脆,湿时呈海绵状。太白花味淡,性平。具有平肝、健胃、调经、止血的功效,主治高血压症、头晕目眩、偏头痛、目疾、虚劳、鼻衄、白带、月经不调。
本发明实施例2的作用机理:
茳芒,清肝明目、润肠解毒;茅莓,止痛活血、祛风除湿;蓬莪术,行气破血、消积止痛;胖大海,清热润肺、利咽解毒;当归,调经止痛、补血活血;凤尾七,补肾明目、养心安神;太白花,平肝健胃、调经、止血。利用以上七味中药相互配伍,协同生效,通过调节胃的健运,肺的肃降,促进肝的升发,固达明目活血、祛风除湿的效果。
本发明实施例2经18位饮酒引起的目赤红肿的人群,连续食用10天,每日50克,症状明显缓解人数为12人,有效率为66.67%;连续食用20天,每日50克以上,症状明显缓解人数为14人,有效率为77.78%。
实施例3,一种茳芒风味茅莓果冻及其生产方法,采用以下步骤:
A.茅莓预处理:取新鲜成熟的茅莓,放入洗涤槽,淘洗干净,放入装有100目网筛的打浆机进行打浆,制得茅莓果浆,加入茅莓果浆重3%的果酒酵母,搅拌后密封静置发酵,待酒精度达到1.2%体积比,结束发酵;
B.茳芒预处理:取成熟的茳芒种子,用50℃的温水浸泡120分钟,淘洗干净,放入装有100目网筛的打浆机机,加入适量水,进行打浆,加入茳芒浆重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
C.中药材预处理:按重量比例取中药材蓬莪术14%、胖大海13%、当归16%、凤尾七13%、太白花14%、山丹16%、龙眼肉14%,加入原料中药材重20倍的水,浸泡5小时,再煎煮50分钟,滤去中药渣,制得中药汁;
D.果冻料液制作:取适量水,加入水重5%的中药汁、20%的果葡萄浆、30%的白砂糖、5%的明胶溶液、0.3%的柠檬酸,置入溶糖锅中,搅拌均匀,加热,煮沸,加热过程中适当搅拌;
E.配料:取果冻料液150kg、发酵的茅莓果浆20kg、茳芒浆10kg,混合搅拌均匀,制得茳芒茅莓混合液;
F.装罐、密封:将配制好的茳芒茅莓混合液通过灌装设备装入容器中,封口;
G.冷却、杀菌:将装好的果冻放入6℃冷藏设备,冷藏7小时,再通过微波杀菌机进行杀菌;
H.检验、贮存:对杀菌后的果冻进行检验,检验合格后贮存于阴凉、干燥、避光处。
山丹,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。
龙眼肉,为无患子科龙眼属植物龙眼的假种皮。夏、秋二季采收成熟果实,干燥,除去壳、核,晒至干爽不黏。本品为纵向破裂的不规则薄片,常数片粘结。长约1.5cm,宽2-4cm,厚约0.1cm。棕褐色,半透明。一面皱缩不平,一面光亮而有细纵皱纹。质柔润。气微香,味甜。龙眼肉味甘,性温,归心、脾经。具有补益心脾、养血安神的功效,用于气血不足、心悸怔忡、健忘失眠、血虚萎黄。
本发明实施例3的作用机理:
茳芒,清肝明目、润肠解毒;茅莓,止痛活血、祛风除湿;蓬莪术,行气破血、消积止痛;胖大海,清热润肺、利咽解毒;当归,调经止痛、补血活血;凤尾七,补肾明目、养心安神;太白花,平肝健胃、调经、止血;山丹,除烦热、润肺、止咳;龙眼肉,补益心脾、养血安神。利用以上九味中药相互配伍,协同生效,通过调节胃的健运,肺的肃降,促进肝的升发,固达明目活血、祛风除湿的效果。
本发明实施例3经23位饮酒引起的目赤红肿的人群,连续食用10天,每日50克,症状明显缓解人数为18人,有效率为78.26%;连续食用20天,每日50克以上,症状明显缓解人数为21人,有效率为91.3%。
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 (4)
1.一种茳芒风味茅莓果冻及其生产方法,其特征在于,采用以下步骤:
A.茅莓预处理:取新鲜成熟的茅莓,放入洗涤槽,淘洗干净,放入装有80-100目网筛的打浆机进行打浆,制得茅莓果浆,加入茅莓果浆重1-3%的果酒酵母,搅拌后密封静置发酵,待酒精度达到0.8-1.2%体积比,结束发酵;
B.茳芒预处理:取成熟的茳芒种子,用35-50℃的温水浸泡60-120分钟,淘洗干净,放入装有60-100目网筛的打浆机机,加入适量水,进行打浆,加入茳芒浆重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
C.中药材预处理:按一定比例取中药材蓬莪术、胖大海,加入原料中药材重10-20倍的水,浸泡3-5小时,再煎煮30-60分钟,滤去中药渣,制得中药汁;
D.果冻料液制作:取适量水,加入水重3-5%的中药汁、15-20%的果葡萄浆、20-30%的白砂糖、2-5%的明胶溶液、0.1-0.3%的柠檬酸等,置入溶糖锅中,搅拌均匀,加热,煮沸,加热过程中适当搅拌;
E.配料:取果冻料液100-150重量份、发酵的茅莓果浆10-20重量份、茳芒浆5-10重量份,混合搅拌均匀,制得茳芒茅莓混合液;
F.装罐、密封:将配制好的茳芒茅莓混合液通过灌装设备装入容器中,封口;
G.冷却、杀菌:将装好的果冻放入0-6℃冷藏设备,冷藏4-7小时,可再通过微波杀菌机进行杀菌;
H.检验、贮存:对杀菌后的果冻进行检验,检验合格后贮存于阴凉、干燥、避光处。
2.根据权利要求1所述的一种茳芒风味茅莓果冻及其生产方法,其特征在于:所述步骤C的中药材为以下原料重量比:蓬莪术45%-55%,胖大海45%-55%。
3.根据权利要求1所述的一种茳芒风味茅莓果冻及其生产方法,其特征在于:所述步骤F中容器指的是果冻杯。
4.根据权利要求1所述的一种茳芒风味茅莓果冻及其生产方法,其特征在于:所述茅莓也可以不进行打浆,制成茳芒风味茅莓果肉果冻。
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