CN107495239A - A kind of mulberry leaf fruit cream and preparation method thereof - Google Patents
A kind of mulberry leaf fruit cream and preparation method thereof Download PDFInfo
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- CN107495239A CN107495239A CN201710892095.6A CN201710892095A CN107495239A CN 107495239 A CN107495239 A CN 107495239A CN 201710892095 A CN201710892095 A CN 201710892095A CN 107495239 A CN107495239 A CN 107495239A
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- mulberry leaf
- fruit cream
- mulberry
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- 240000000249 Morus alba Species 0.000 title claims abstract description 119
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 119
- 239000006071 cream Substances 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 150000001875 compounds Chemical class 0.000 claims abstract description 35
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- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 24
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- 235000011399 aloe vera Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 239000011435 rock Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000245665 Taraxacum Species 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 17
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- 238000012856 packing Methods 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 11
- 239000008272 agar Substances 0.000 claims description 11
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 11
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 10
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- 230000006837 decompression Effects 0.000 claims description 9
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- 229910052786 argon Inorganic materials 0.000 claims description 7
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- 238000000605 extraction Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
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- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
The present invention provides a kind of mulberry leaf fruit cream and preparation method thereof, belongs to food processing field, the mulberry leaf fruit cream is made up of the raw material of following parts by weight：120 150 parts of mulberry leaf, 30 40 parts of aloe, 15 20 parts of dandelion, 10 12 parts of honeysuckle, 8 10 parts of loguat leaf, 9 12 parts of konjaku flour, 46 parts of rock sugar, 46 parts of honey, 0.12 0.14 parts of compound stabilizer, appropriate amount of water.The preparation method that the present invention also provides the mulberry leaf fruit cream.Formula provided by the invention and preparation method more can completely keep nutritional ingredient therein in manufacturing process, the mulberry leaf fruit cream produced is nutritious, modest viscosity, has QI invigorating gut purge, nourishing Yin and moistening dryness effect, instant, mouthfeel is excellent, and suitable various people eat.
Description
【Technical field】
The present invention relates to teabag drink manufacture field, especially a kind of mulberry leaf fruit cream and preparation method thereof.
【Technical background】
The mulberry leaf resource in China is enriched, and contains a kind of alkaloid for being called 1-DNJ in mulberry leaf, and this is a kind of
A kind of alkaloid existed only in mulberry leaf, content about 100mg/100g, this alkaloid are a kind of inhibitor of alpha-glucosidase,
In addition, pure containing abundant gamma aminobutyric acid and plant in mulberry leaf, its content is 3-4 times of green tea, has fat-reducing, U.S.
Hold, hypoglycemic effect.
At present, the eating method of mulberry leaf is typically formed into Mulberry-leaf Tea or particle is brewed and drunk, and also has and is eaten as health-care flavouring
Material is carried out the methods of Baoshang, but not convenient enough, therefore, the present inventor breaches tradition by largely testing and studying
Preparation method, like mulberry leaf taste personage to provide a kind of mulberry leaf fruit cream with unique oral sensations for vast, improve mulberry leaf
Economic value added.
【The content of the invention】
In view of posed problems above, the invention provides a kind of mulberry leaf fruit cream and preparation method thereof, methods described is being made
Nutritional ingredient therein more can be completely kept during work, the mulberry leaf fruit cream produced is nutritious, modest viscosity, tool
There are QI invigorating gut purge, nourishing Yin and moistening dryness effect, instant, mouthfeel is excellent, and suitable various people eat.
Technical scheme is as follows：
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：Mulberry leaf 120-150 parts, aloe 30-
40 parts, dandelion 15-20 parts, honeysuckle 10-12 parts, loguat leaf 8-10 parts, konjaku flour 9-12 parts, rock sugar 4-6 parts, honey 4-6
Part, compound stabilizer 0.12-0.14 parts, appropriate amount of water；
Wherein, the compound stabilizer is according to 4-6 by carragheen, guar gum, agar, Sodium Polyacrylate:1.2-
1.5:0.8-0.9:0.3-0.5 mass ratio is mixed.
Further, the mulberry leaf fruit cream is made up of the raw material of following parts by weight：140 parts of mulberry leaf, 35 parts of aloe, dandelion
18 parts, 11 parts of honeysuckle, 9 parts of loguat leaf, 10 parts of konjaku flour, 5 parts of rock sugar, 5 parts of honey, 0.16 part of compound stabilizer, appropriate amount of water.
Further, the compound stabilizer is according to 5 by carragheen, guar gum, agar, Sodium Polyacrylate:1.4:
0.82:0.4 mass ratio is mixed.
The present invention provides a kind of preparation method of mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water extraction 2-2.5h that 3-4 times of quality of mulberry leaf is added in tank is taken, it is filtered relatively close when gained filtrate decompression is distilled to 25 DEG C
The material for 1.15-1.25 is spent, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 8-10 times of mixture weight thereto is put in ultrasound
In ripple environment, 80-85min is extracted in the water bath that temperature is 80-88 DEG C, filtered gained filtrate is dandelion aloe
Juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, in temperature be 48-50 DEG C, rotating speed be 50-60r/min's
Under the conditions of handle 10-12min, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.8-1mm, then by gained
Powder is put into high energy nanometer impact tank, is passed through argon gas protection, is ground 1.2-1.5h, obtain mixed-powder；
(4) by step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed powder
End mixing is boiled to boiling 2-3min, adds rock sugar, honey is stirred to abundant dissolving, then adds konjaku flour and compound stabilizer
Boil to boiling 2-3min, taking-up and be fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15-16min that sterilizes is put into 82-84 DEG C of water-bath,
The mulberry leaf fruit cream is formed after natural cooling.
Further, in step (1), extraction conditions of the mulberry leaf in extractor are that pressure is 0.05MPa-
Under conditions of 0.07MPa, temperature are 50-57 DEG C.
Further, in step (2), the frequency of the ultrasonic wave is 70-80kHz.
The invention provides a kind of mulberry leaf fruit cream and preparation method thereof, compared with prior art, have the advantages that：
The raw material of mulberry leaf fruit cream of the present invention includes mulberry leaf, aloe, dandelion, honeysuckle, loguat leaf, konjaku flour, rock sugar, honeybee
Honey, compound stabilizer, appropriate amount of water；Wherein, mulberry leaf are mixed under vacuum condition with water in manufacturing process and extracted, can made
Nutritional ingredient fully discharges in mulberry leaf, so as to improve its absorption rate, strengthens the nutritive value of product, the mulberry leaf of gained
Extract has dispelling wind and heat from the body, clearing away the lungheat and moisturizing, the effect of clearing liver and improving vision；Aloe has sterilization anti-inflammatory, let out under stomach invigorating, cardiac stimulant promoting blood circulation
The effect of, immunity and cytothesis function can be also improved, and natural vegetalitas colloid is rich in aloe, and its taste is clear
Perfume (or spice), suitable various people eat；Dandelion has clearing heat and detoxicating, dispersing swelling and dissipating binds, the effect of inducing diuresis for treating strangurtia；In process,
Water will be added in aloe and dandelion and be put in ultrasonic environment, extracted in water bath, can fully extract it
In active ingredient, collective effect can play a part of Synergistic, have and moisturize tonifying lung, nourish skin, the effect of QI invigorating beauty treatment；
Honeysuckle has the effect of clearing heat and detoxicating, cough-relieving relieving sore-throat, often eats the benefit for also having lipid-loweringing health care with honeysuckle, promoting longevity,
And the taste of honeysuckle is fresh and sweet, can neutralize the astringent taste of the materials such as mulberry leaf, make products taste more preferably；Loguat leaf has removing heat from the lung to relieve cough,
The effect of harmonizing stomach and lowering adverse Qi；In manufacturing process by honeysuckle and loguat leaf after drying procedure, it is put into the impact filling of high energy nanometer
Nano level powder is ground into, plant bitterness sense is can remove, so as to improve the mouthfeel of fruit cream and quality, can also make honeysuckle and Pi
Macromolecular in rake leaf is fully degraded into small molecule, so as to promote absorption of the human body to nutritional ingredient, strengthens the work of drug effect again
With；The present invention compounds several raw materials together, and new fruit cream made of major ingredient is made with mulberry leaf, and not only nutritive value is high, and logical
The complementation crossed on pharmacological function, play a part of Synergistic, instant, mouthfeel is excellent, have abundant nutritive value and
Good health-care effect, suitable various people eat；
The present invention adds the konjaku flour of specified quantitative and compound stabilizer in manufacturing process can make the mouth of obtained mulberry leaf fruit cream
Soft moderate, the homogeneous free from flaw of sense, and do not interfere with the flavor of mulberry leaf fruit cream；Wherein described compound stabilizer is by OK a karaoke club
Glue, guar gum, agar, Sodium Polyacrylate, above-mentioned substance is sufficiently mixed synergy with konjaku flour can make juice flotation adhesion,
Suppress ice crystal generation, ensure that structure is smooth, finished product is formed uniform supernatant liquid tissue, play thickening, emulsification, improve mouthfeel,
Meanwhile keep stable in freezing, in addition, the addition of compound stabilizer is extremely important to the quality of fruit cream and different types of
Fruit cream raw material, adapt to use different compound stabilizers；
In a word, each technological means of the present invention cooperates, mutually promoted, and camp step by step,
All linked with one another, caused total technique effect is significantly larger than the simple of technological means caused by single technological means and added
With.
The invention provides a kind of mulberry leaf fruit cream and preparation method thereof, methods described can be more complete in manufacturing process
Holding nutritional ingredient therein, the mulberry leaf fruit cream produced is nutritious, modest viscosity, has QI invigorating gut purge, nourishing Yin and moistening dryness
Effect, instant, mouthfeel is excellent, and suitable various people eat.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：120 parts of mulberry leaf, 30 parts of aloe, Pu
Public 15 parts of English, 10 parts of honeysuckle, 8 parts of loguat leaf, 9 parts of konjaku flour, 4 parts of rock sugar, 4 parts of honey, 0.12 part of compound stabilizer, water are fitted
Amount；Wherein,
The compound stabilizer is according to 4 by carragheen, guar gum, agar, Sodium Polyacrylate:1.2:0.8:0.3
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3 times of quality of mulberry leaf are added in tank is taken, 2h is extracted under conditions of pressure is 0.05MPa, temperature is 50 DEG C, it is filtered by institute
Obtain filtrate decompression to distill to the material that relative density at 25 DEG C is 1.15, obtain mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 8 times of mixture weight thereto is put in frequency and is
In 70-80kHz ultrasonic environment, 80min is extracted in the water bath that temperature is 80 DEG C, filtered gained filtrate is Pu
Public English asparagus juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, under conditions of temperature is 48 DEG C, rotating speed is 50r/min
10min is handled, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.8mm, then gained powder is put into high energy
In nanometer impact tank, argon gas protection is passed through, 1.2h is ground, obtains mixed-powder；
(4) by step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed powder
End mixing is boiled to boiling 2min, adds rock sugar, honey is stirred to abundant dissolving, is then added konjaku flour and is boiled with compound stabilizer
To boiling 2min, taking-up is fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15min that sterilizes is put into 82 DEG C of water-bath, it is naturally cold
But the mulberry leaf fruit cream is formed afterwards.
Embodiment 2
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：150 parts of mulberry leaf, 40 parts of aloe, Pu
Public 20 parts of English, 12 parts of honeysuckle, 10 parts of loguat leaf, 12 parts of konjaku flour, 6 parts of rock sugar, 6 parts of honey, 0.14 part of compound stabilizer, water
In right amount；Wherein,
The compound stabilizer is according to 6 by carragheen, guar gum, agar, Sodium Polyacrylate:1.5:0.9:0.5
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 4 times of quality of mulberry leaf are added in tank is taken, 2.5h is extracted under conditions of pressure is 0.07MPa, temperature is 57 DEG C, it is filtered to incite somebody to action
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.25, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 10 times of mixture weight thereto is put in frequency and is
In 80kHz ultrasonic environment, 85min is extracted in the water bath that temperature is 88 DEG C, filtered gained filtrate is Pu public affairs
English asparagus juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, under conditions of temperature is 50 DEG C, rotating speed is 60r/min
12min is handled, gained honeysuckle, loguat leaf then are ground into granularity is 1mm powder, then gained powder is put into high energy and received
In rice impact tank, argon gas protection is passed through, 1.5h is ground, obtains mixed-powder；
(4) by step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed powder
End mixing is boiled to boiling 3min, adds rock sugar, honey is stirred to abundant dissolving, is then added konjaku flour and is boiled with compound stabilizer
To boiling 3min, taking-up is fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 16min that sterilizes is put into 84 DEG C of water-bath, it is naturally cold
But the mulberry leaf fruit cream is formed afterwards.
Embodiment 3
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：140 parts of mulberry leaf, 35 parts of aloe, Pu
Public 18 parts of English, 11 parts of honeysuckle, 9 parts of loguat leaf, 10 parts of konjaku flour, 5 parts of rock sugar, 5 parts of honey, 0.16 part of compound stabilizer, water
In right amount；Wherein,
The compound stabilizer is according to 5 by carragheen, guar gum, agar, Sodium Polyacrylate:1.4:0.82:0.4
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3.6 times of quality of mulberry leaf are added in tank is taken, 2.3h is extracted under conditions of pressure is 0.06MPa, temperature is 53 DEG C, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.2, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 9 times of mixture weight thereto is put in frequency and is
In 75kHz ultrasonic environment, 82min is extracted in the water bath that temperature is 86 DEG C, filtered gained filtrate is Pu public affairs
English asparagus juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, under conditions of temperature is 49 DEG C, rotating speed is 55r/min
11min is handled, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.9mm, then gained powder is put into high energy
In nanometer impact tank, argon gas protection is passed through, 1.3h is ground, obtains mixed-powder；
(4) by step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed powder
End mixing is boiled to boiling 2.5min, adds rock sugar, honey is stirred to abundant dissolving, then adds konjaku flour and compound stabilizer
Boil to boiling 2.8min, taking-up and be fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15.5min that sterilizes is put into 83 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
Comparative example 1
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：140 parts of mulberry leaf, 35 parts of aloe, Pu
Public 18 parts of English, 11 parts of honeysuckle, 9 parts of loguat leaf, 10 parts of konjaku flour, 5 parts of rock sugar, 5 parts of honey, appropriate amount of water；Wherein,
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3.6 times of quality of mulberry leaf are added in tank is taken, 2.3h is extracted under conditions of pressure is 0.06MPa, temperature is 53 DEG C, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.2, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 9 times of mixture weight thereto is put in frequency and is
In 75kHz ultrasonic environment, 82min is extracted in the water bath that temperature is 86 DEG C, filtered gained filtrate is Pu public affairs
English asparagus juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, under conditions of temperature is 49 DEG C, rotating speed is 55r/min
11min is handled, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.9mm, then gained powder is put into high energy
In nanometer impact tank, argon gas protection is passed through, 1.3h is ground, obtains mixed-powder；
(4) by step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed powder
End mixing is boiled to boiling 2.5min, adds rock sugar, honey is stirred to abundant dissolving, is then added konjaku flour and is boiled to boiling
2.8min, taking-up are fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15.5min that sterilizes is put into 83 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
Comparative example 2
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：140 parts of mulberry leaf, 11 parts of honeysuckle,
9 parts of loguat leaf, 10 parts of konjaku flour, 5 parts of rock sugar, 5 parts of honey, 0.16 part of compound stabilizer, appropriate amount of water；Wherein,
The compound stabilizer is according to 5 by carragheen, guar gum, agar, Sodium Polyacrylate:1.4:0.82:0.4
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3.6 times of quality of mulberry leaf are added in tank is taken, 2.3h is extracted under conditions of pressure is 0.06MPa, temperature is 53 DEG C, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.2, obtains mulberry-leaf extract；
(2) honeysuckle, loguat leaf are put in roller drying machine, under conditions of temperature is 49 DEG C, rotating speed is 55r/min
11min is handled, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.9mm, then gained powder is put into high energy
In nanometer impact tank, argon gas protection is passed through, 1.3h is ground, obtains mixed-powder；
(3) step (1) mulberry-leaf extract, step (2) mixed-powder are mixed and boiled to boiling 2.5min, then added
Enter rock sugar, honey is stirred to abundant dissolving, then add konjaku flour and boiled with compound stabilizer to boiling 2.8min, take out and load bag
In tinning；
(4) sterilize：After step (3) the packing jar sealing, the 15.5min that sterilizes is put into 83 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
Comparative example 3
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：140 parts of mulberry leaf, 35 parts of aloe, Pu
Public 18 parts of English, 10 parts of konjaku flour, 5 parts of rock sugar, 5 parts of honey, 0.16 part of compound stabilizer, appropriate amount of water；Wherein,
The compound stabilizer is according to 5 by carragheen, guar gum, agar, Sodium Polyacrylate:1.4:0.82:0.4
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3.6 times of quality of mulberry leaf are added in tank is taken, 2.3h is extracted under conditions of pressure is 0.06MPa, temperature is 53 DEG C, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.2, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 9 times of mixture weight thereto is put in frequency and is
In 75kHz ultrasonic environment, 82min is extracted in the water bath that temperature is 86 DEG C, filtered gained filtrate is Pu public affairs
English asparagus juice；
(3) step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice are mixed and boiled to boiling 2.5min,
Add rock sugar, honey is stirred to abundant dissolving, then add konjaku flour and boiled with compound stabilizer to boiling 2.8min, take out dress
Enter in packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15.5min that sterilizes is put into 83 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
Comparative example 4
A kind of mulberry leaf fruit cream, the mulberry leaf fruit cream are made up of the raw material of following parts by weight：140 parts of mulberry leaf, 10 parts of konjaku flour,
5 parts of rock sugar, 5 parts of honey, 0.16 part of compound stabilizer, appropriate amount of water；Wherein,
The compound stabilizer is according to 5 by carragheen, guar gum, agar, Sodium Polyacrylate:1.4:0.82:0.4
Mass ratio is mixed；
The preparation method of the mulberry leaf fruit cream, comprises the following steps：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to carrying
The water that 3.6 times of quality of mulberry leaf are added in tank is taken, 2.3h is extracted under conditions of pressure is 0.06MPa, temperature is 53 DEG C, it is filtered
Gained filtrate decompression is distilled to the material that relative density at 25 DEG C is 1.2, obtains mulberry-leaf extract；
(2) step (1) described mulberry-leaf extract is boiled to boiling 2.5min, adds rock sugar, honey is stirred to fully molten
Solution, then add konjaku flour and boiled with compound stabilizer to boiling 2.8min, take out and be fitted into packing jar；
(3) sterilize：After step (2) the packing jar sealing, the 15.5min that sterilizes is put into 83 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
Sensory evaluation is tested
Using system point system, group is evaluated for the composition of personnel of Food Science by 20 specialties, by embodiment 1-3 with it is right
Ratio 1-4 preparation method prepares mulberry leaf fruit cream, and subjective appreciation is carried out after brewing, and deliberated index is outward appearance, flavour, mouthfeel, is taken
The total score of its each individual event average value is 30 points as appraisal result, total score, and standards of grading are shown in Table 1, and appraisal result is shown in Table 2.
The sensory evaluation scores standard of the mulberry leaf fruit cream of table 1
The sensory evaluation scores result of the mulberry leaf fruit cream of table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Outward appearance (10 points) | 10 | 10 | 10 | 8 | 7 | 6 | 3 |
| Flavour (10 points) | 10 | 10 | 9 | 7 | 5 | 3 | 2 |
| Mouthfeel (10 points) | 10 | 10 | 10 | 6 | 5 | 4 | 2 |
| Amount to | 30 | 30 | 29 | 21 | 17 | 13 | 7 |
The result of table 2 shows：Total score is higher, illustrates that the quality of the mulberry leaf fruit cream of preparation is better.Embodiment 1-3 mulberry leaf fruit
The scoring of cream is higher, illustrates that the essence of the obtained mulberry leaf fruit cream of preparation method according to the present invention is higher, either outward appearance, flavour
And the aspect of mouthfeel, it is better than the mulberry leaf fruit cream that comparative example methods described obtains.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of mulberry leaf fruit cream, it is characterised in that the mulberry leaf fruit cream is made up of the raw material of following parts by weight：Mulberry leaf 120-150
Part, aloe 30-40 parts, dandelion 15-20 parts, honeysuckle 10-12 parts, loguat leaf 8-10 parts, konjaku flour 9-12 parts, rock sugar 4-6
Part, honey 4-6 parts, compound stabilizer 0.12-0.14 parts, appropriate amount of water；
Wherein, the compound stabilizer is according to 4-6 by carragheen, guar gum, agar, Sodium Polyacrylate:1.2-1.5:
0.8-0.9:0.3-0.5 mass ratio is mixed.
A kind of 2. mulberry leaf fruit cream according to claim 1, it is characterised in that the mulberry leaf fruit cream by following parts by weight original
Material is made：140 parts of mulberry leaf, 35 parts of aloe, 18 parts of dandelion, 11 parts of honeysuckle, 9 parts of loguat leaf, 10 parts of konjaku flour, 5 parts of rock sugar,
5 parts of honey, 0.16 part of compound stabilizer, appropriate amount of water.
3. a kind of mulberry leaf fruit cream according to claim 1, it is characterised in that the compound stabilizer is by carragheen, melon
That bean gum, agar, Sodium Polyacrylate are according to 5:1.4:0.82:0.4 mass ratio is mixed.
4. the preparation method of a kind of mulberry leaf fruit cream according to claim any one of 1-3, it is characterised in that including following step
Suddenly：
(1) it is placed in desinfection chamber and dries after mulberry leaf are cleaned up, the mulberry leaf after drying is put in extractor, then to extractor
The middle water extraction 2-2.5h for adding 3-4 times of quality of mulberry leaf, filtered distill gained filtrate decompression to relative density at 25 DEG C are
1.15-1.25 material, obtains mulberry-leaf extract；
(2) aloe, dandelion are cut into 2cm segment, the water for adding 8-10 times of mixture weight thereto is put in ultrasonic wave ring
In border, 80-85min is extracted in the water bath that temperature is 80-88 DEG C, filtered gained filtrate is dandelion asparagus juice；
(3) honeysuckle, loguat leaf are put in roller drying machine, in the condition that temperature is 48-50 DEG C, rotating speed is 50-60r/min
Lower processing 10-12min, gained honeysuckle, loguat leaf are then ground into the powder that granularity is 0.8-1mm, then by gained powder
It is put into high energy nanometer impact tank, is passed through argon gas protection, grinds 1.2-1.5h, obtain mixed-powder；
(4) step (1) mulberry-leaf extract, step (2) the dandelion asparagus juice, step (3) described mixed-powder are mixed
Conjunction is boiled to boiling 2-3min, adds rock sugar, honey is stirred to abundant dissolving, then add konjaku flour and compound stabilizer boil to
Seethe with excitement 2-3min, and taking-up is fitted into packing jar；
(5) sterilize：After step (4) the packing jar sealing, the 15-16min that sterilizes is put into 82-84 DEG C of water-bath, it is natural
The mulberry leaf fruit cream is formed after cooling.
A kind of 5. preparation method of mulberry leaf fruit cream according to claim 4, it is characterised in that in step (1), the mulberry leaf
Extraction conditions in extractor are that pressure is 0.05MPa-0.07MPa, under conditions of temperature is 50-57 DEG C.
A kind of 6. preparation method of mulberry leaf fruit cream according to claim 4, it is characterised in that in step (2), the ultrasound
The frequency of ripple is 70-80kHz.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108949465A (en) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | A kind of cassava Lotus leaf wine and preparation method thereof |
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