CN107279894A - 一种豆梨山楂果膏的加工方法 - Google Patents
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Abstract
本发明公开了一种豆梨山楂果膏的加工方法，所述的豆梨山楂果膏由以下重量比的原料组成：经豆梨预处理制备、山楂处理、提取液制备、混合、均质、成型、包装的步骤加工而成。本方法加工的果膏以绿色健康、营养丰富、来源广泛的豆梨和山楂为主要原料，不仅降低了生产成本，而且丰富了果膏的新品种及果膏的营养成分，携带方便、色泽稳定、口感纯正、提高了经济效益，具有清热解毒、健胃消食、润肺止咳等功效。
Description
技术领域
本发明涉及一种果膏的加工方法，尤其是涉及一种豆梨山楂果膏的加工方法。
背景技术
豆梨，别名鹿梨、鸟梨、野梨等，是蔷薇科梨属多年生落叶乔木，味酸、甘、涩，性寒，根据现代医学研究发现棠梨富含人体所需的多种氨基酸、维生素、胡萝卜素以及微量元素，果实含糖量达15-20%，可酿酒，具有清热解毒、健胃消食、润肺止咳等保健作用。
山楂，味甘、性微温酸，是我国特有的药果兼用树种。由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
随着人们生活节奏的加快及对食品营养价值的重视，类似果膏等保健食品会越来越受到消费者的欢迎，而现有市场中的果膏种类较为单一，以豆梨和山楂为主料制作的果膏，未见相关产品上市。
发明内容
本发明的目的是针对现有果膏种类较为单一的不足，提供一种豆梨山楂果膏的加工方法，该方法能够提高豆梨及山楂的营养价值及经济价值，也丰富了果膏的种类。
本发明解决其技术问题所采取的技术方案是：
一种豆梨山楂果膏的加工方法，其特征在于，所述的加工方法采用以下步骤：
A.豆梨处理：选取无病虫害的豆梨，加入百部根、胡柚和罗汉果，洗净后进行破碎处理，取10kg的豆梨粒、5kg的百部根粒、3kg的胡柚粒和2kg的罗汉果粒，加入适量浓度为5%的抗坏血酸钠溶液，混合均匀，进行打浆，制得豆梨浆；
B.山楂处理：摘取新鲜脆嫩的山楂，加入占山楂重量30%的枇杷果、15%的罗汉果和10%的金银花，洗净后采用破碎处理，放入容器中，加入其重量6倍的纯净水进行胶磨，并加入其重量0.6%的果胶酶和0.1%的纤维素酶，加热至45℃，时间为15min，制得山楂浆；
C.提取液制备：摘取8kg鲜嫩桑叶、2kg野菊花、2kg鸡蛋花、1kg樱花清水淋洗后放在20kg的水中进行萃取，萃取温度控制为73℃，时间控制为25min，重复萃取4次，将萃取液混合，在68℃的环境下浓缩至原体积的14%，制得桑叶提取液；
D.混合：取豆梨浆3.6kg、山楂浆2kg、桑叶提取液1.4kg，混合均匀，制得混合液；
E.均质：将混合液在温度为75℃，压力为55Mpa的条件下进行均质，均质2次；
F. 成型：将均质后的混合液放入真空浓缩设备中，真空低温浓缩成软膏，再入模，放入微波真空干燥机中进行低温真空干燥，在微波功率350W、温度45℃、真空度45Pa条件下干燥30分钟；
G. 包装：将干燥成型的果膏用瓷瓶进行密封包装，即得成品。
有益效果：本方法加工的果膏以绿色健康、营养丰富、来源广泛的豆梨和山楂为主要原料，不仅降低了生产成本，而且丰富了果膏的新品种及果膏的营养成分，携带方便、色泽稳定、口感纯正、提高了经济效益，具有清热解毒、健胃消食、润肺止咳等功效。
具体实施方式
实施例一：
一种豆梨山楂果膏的加工方法，其特征在于，所述的加工方法采用以下步骤：
A.豆梨处理：选取无病虫害的豆梨，清洗干净后向10kg豆梨中加入20kg浓度为7%的抗坏血酸钠溶液进行打浆，制得豆梨浆，向10kg豆梨浆中加入0.007kg的纤维素酶、0.005kg的果胶酶，在48℃的环境下酶解2h，制得豆梨汁，备用；
B.山楂处理：摘取新鲜脆嫩的山楂，加入占山楂重量25%的余甘果、10%的榅桲和6%的枸杞子，洗净后采用破碎处理，放入容器中，加入其重量5倍的纯净水进行胶磨，并加入其重量0.45%的果胶酶和0.23%的纤维素酶，加热至40℃，时间为25min，制得山楂浆；
C.提取液制备：摘取10kg鲜嫩桑叶清水淋洗后放在14kg浓度为3%的硒水溶液中进行萃取，萃取温度控制为80℃，时间控制为25min，重复萃取3次，将萃取液混合，在63℃的环境下浓缩至原体积的23%，制得桑叶提取液；
D.混合：取豆梨汁5kg、山楂浆2.5kg、桑叶提取液2.5kg，混合均匀，制得混合液；
E.均质：将混合液在温度为50℃，压力为40Mpa的条件下进行均质，均质2次；
F. 成型：将均质后的混合液放入真空浓缩设备中，真空低温浓缩成软膏，再入模，放入微波真空干燥机中进行低温真空干燥，在微波功率350W、温度55℃、真空度25Pa条件下干燥10分钟；
G. 包装：将干燥成型的果膏用瓷瓶进行密封包装，即得成品。
实施例二：
一种豆梨山楂果膏的加工方法，其特征在于，所述的加工方法采用以下步骤：
A.豆梨处理：选取无病虫害的豆梨，加入百部根、拐枣和刺玫果，洗净后进行破碎处理，取10kg的豆梨粒、5kg的百部根粒、3kg的拐枣粒和2kg的刺玫粒，加入适量浓度为3%的抗坏血酸钠溶液，混合均匀，进行打浆，制得豆梨浆；
B.山楂处理：摘取新鲜脆嫩的山楂，加入占山楂重量35%的雪梨、10%的刺玫果和6%的鱼腥草，洗净后采用破碎处理，放入容器中，加入其重量4倍的纯净水进行胶磨，并加入其重量0.35%的果胶酶和0.2%的纤维素酶，加热至42℃，时间为20min，制得山楂浆；
C.提取液制备：摘取8kg鲜嫩桑叶、2kg葡萄嫩叶、2kg嫩构树叶清水淋洗后放在22kg浓度为5%的硒水溶液中进行萃取，萃取温度控制为88℃，时间控制为35min，重复萃取5次，将萃取液混合，在66℃的环境下浓缩至原体积的18%，制得桑叶提取液；
D.混合：取豆梨浆4kg、山楂浆2kg、桑叶提取液2kg、葛仙米汁1kg、果葡糖浆0.5kg、枇杷汁0.5kg，混合均匀，制得混合液；
E.均质：将混合液在温度为62℃，压力为44Mpa的条件下进行均质，均质3次；
F. 成型：将均质后的混合液放入真空浓缩设备中，真空低温浓缩成软膏，再入模，放入微波真空干燥机中进行低温真空干燥，在微波功率350W、温度45℃、真空度45Pa条件下干燥30分钟；
G. 包装：将干燥成型的果膏用瓷瓶进行密封包装，即得成品。
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)
1.一种豆梨山楂果膏的加工方法，其特征在于，所述的加工方法采用以下步骤：
A.豆梨处理：选取无病虫害的豆梨，加入百部根、胡柚和罗汉果，洗净后进行破碎处理，取10kg的豆梨粒、5kg的百部根粒、3kg的胡柚粒和2kg的罗汉果粒，加入适量浓度为5%的抗坏血酸钠溶液，混合均匀，进行打浆，制得豆梨浆；
B.山楂处理：摘取新鲜脆嫩的山楂，加入占山楂重量30%的枇杷果、15%的罗汉果和10%的金银花，洗净后采用破碎处理，放入容器中，加入其重量6倍的纯净水进行胶磨，并加入其重量0.6%的果胶酶和0.1%的纤维素酶，加热至45℃，时间为15min，制得山楂浆；
C.提取液制备：摘取8kg鲜嫩桑叶、2kg野菊花、2kg鸡蛋花、1kg樱花清水淋洗后放在20kg的水中进行萃取，萃取温度控制为73℃，时间控制为25min，重复萃取4次，将萃取液混合，在68℃的环境下浓缩至原体积的14%，制得桑叶提取液；
D.混合：取豆梨浆3.6kg、山楂浆2kg、桑叶提取液1.4kg，混合均匀，制得混合液；
E.均质：将混合液在温度为75℃，压力为55Mpa的条件下进行均质，均质2次；
F. 成型：将均质后的混合液放入真空浓缩设备中，真空低温浓缩成软膏，再入模，放入微波真空干燥机中进行低温真空干燥，在微波功率350W、温度45℃、真空度45Pa条件下干燥30分钟；
G. 包装：将干燥成型的果膏用瓷瓶进行密封包装，即得成品。
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| CN106307291A (zh) * | 2016-08-22 | 2017-01-11 | 彭常安 | 百部豆梨保健果膏及其制作方法 |
| CN106360514A (zh) * | 2016-08-30 | 2017-02-01 | 刘永 | 乌饭子混合型果膏的制作方法 |
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| CN106072235A (zh) * | 2016-06-10 | 2016-11-09 | 彭超昀莉 | 金果榄栝楼复合果膏的加工方法 |
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Application publication date: 20171024 |