CN107712842A - 一种天然刺槐槐花花酱的制备方法 - Google Patents
一种天然刺槐槐花花酱的制备方法 Download PDFInfo
- Publication number
- CN107712842A CN107712842A CN201711248084.0A CN201711248084A CN107712842A CN 107712842 A CN107712842 A CN 107712842A CN 201711248084 A CN201711248084 A CN 201711248084A CN 107712842 A CN107712842 A CN 107712842A
- Authority
- CN
- China
- Prior art keywords
- flower
- locust tree
- sophora flower
- natural
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000219784 Sophora Species 0.000 title claims abstract description 49
- 240000008375 Hymenaea courbaril Species 0.000 title claims abstract description 38
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000012907 honey Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 238000010792 warming Methods 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000011734 sodium Substances 0.000 claims abstract description 8
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 5
- 230000002779 inactivation Effects 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 230000000694 effects Effects 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000004599 antimicrobial Substances 0.000 claims description 2
- 230000033228 biological regulation Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 description 11
- 210000004369 blood Anatomy 0.000 description 11
- 230000002255 enzymatic effect Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 4
- 208000032843 Hemorrhage Diseases 0.000 description 4
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 4
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 4
- 235000005493 rutin Nutrition 0.000 description 4
- 229960004555 rutoside Drugs 0.000 description 4
- 230000000740 bleeding effect Effects 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 description 2
- NTFQHAKUNDRGJR-UHFFFAOYSA-N Sophoradiol Natural products CC1(C)CC(O)C2(C)CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1 NTFQHAKUNDRGJR-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000006750 hematuria Diseases 0.000 description 2
- 208000014617 hemorrhoid Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000005875 quercetin Nutrition 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
- ZEGUWBQDYDXBNS-FVFJQADASA-N sophoradiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)[C@H](O)CC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C ZEGUWBQDYDXBNS-FVFJQADASA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 206010002368 Anger Diseases 0.000 description 1
- 206010002953 Aphonia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 206010007191 Capillary fragility Diseases 0.000 description 1
- 241000404568 Clerodendrum speciosum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000004044 Hypesthesia Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- FQPGMQABJNQLLF-UHFFFAOYSA-N O-amino-L-homoserine Natural products NOCCC(N)C(O)=O FQPGMQABJNQLLF-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 201000004681 Psoriasis Diseases 0.000 description 1
- 206010038910 Retinitis Diseases 0.000 description 1
- -1 Rytub) Chemical compound 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 206010042170 Strangury Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000320 anti-stroke effect Effects 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- FQPGMQABJNQLLF-GSVOUGTGSA-N canaline Chemical compound NOCC[C@@H](N)C(O)=O FQPGMQABJNQLLF-GSVOUGTGSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000034783 hypoesthesia Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000001165 lymph node Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 206010033675 panniculitis Diseases 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000004304 subcutaneous tissue Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种天然刺槐槐花花酱的制备方法，包括浸泡：天然刺槐槐花和水按质量比1:2‑1:4进行泡制10‑40小时；蜜制：10‑40%浸泡好的刺槐槐花和10%‑40%的白砂糖进行蜜制10‑30小时；制备花酱：将5%‑20%白砂糖、1%‑3%琼脂粉、0.5%‑1%果胶、1%‑3%淀粉3020用水混合，用水量为总百分比的余量，得到混合物；蜜制好后，加入异VC钠0.1%‑1%，升温至50℃，加入混合物，再加入蜂蜜1%‑5%，茶多酚0.1%‑1%，混合，加入柠檬酸调节PH值到3‑5，然后升温到60℃‑80℃，杀菌灭活5‑20分钟，降至常温，得到刺槐槐花花酱。本发明很好的去处花酱中的涩味，保护花酱的颜色，防止花酱褐变。保留了刺槐槐花的香气，口感，具有较高的药用和营养价值。
Description
技术领域
本发明涉及一种花酱的制备方法，具体涉及一种天然刺槐槐花花酱的制备方法。
背景技术
刺槐，又称洋槐，落叶乔木。刺槐花味鲜洁，甜而不腻，具有槐花特有的清香。刺槐花中含有多种维生素，矿物质，刀豆酸，黄酮类等，并具有很高的食用价值。同时还具有清热解毒，凉血润肺，降血压，预防中风的功效。现代药理研究表明，槐花中含有芸香苷，对高血压患者有防止脑血管破裂的功效。并且对吐血、尿血、痔疮出血、风热目赤、高血压病、高脂血症、颈淋巴结核、血管硬化、大便带血、糖尿病、视网膜炎、银屑病等有显著疗效；还可以驱虫、治咽炎。槐花能增强毛细血管的抵抗力，减少血管通透性，可使脆性血管恢复弹性的功能，从而降血脂和防止血管硬化。
中医认为其味苦、性微寒，归肝、大肠经；入血敛降，体轻微散；具有凉血止血，清肝泻火的功效；主治肠风便血，痔血，血痢，尿血，血淋，崩漏，吐血，衄血，肝火头痛，目赤肿痛，喉痹，失音，痈疽疮疡。而从西医的角度看，槐花含芦丁（即芸香苷，Rytub）、槲皮素（Quercetin）、鞣质、槐花二醇（sophoradiol）、维生素A等物质（具体可参见下面的含量表）。芦丁能改善毛细血管的功能，保持毛细血管正常的抵抗力，防止因毛细血管脆性过大，渗透性过高引起的出血、高血压、糖尿病，服之可预防出血。
花酱在加工过程中颜色会发生变化，主要是由于其中化学成分的变化。这个变化分为两类：酶褐变和非酶褐变。酶褐变是指参加褐变反应的酶属于氧化酶类。因槐花中中含有单宁物质、绿原酸、酪氨酸等，它们是氧化酶起作用的基质，氧化后生成有色物质，即形成褐变，影响加工品的外观和风味，并破坏维生素 C 等营养物质。
发明内容
为了解决现有技术中存在的缺陷，本发明的目的是提供一种天然刺槐槐花花酱的制备方法，可以很好保留天然刺槐槐花香气，具有非常高的药用价值和营养价值。
为了达到上述目的，本发明通过以下技术方案实现：
一种天然刺槐槐花花酱的制备方法，其特征在于：采用天然刺槐槐花为原料，包括以下步骤：
（1）浸泡：天然刺槐槐花和水按质量比1:2-1:4进行泡制10-40小时；
（2）蜜制：10-40%浸泡好的刺槐槐花和10%-40%的白砂糖进行蜜制10-30小时；
（3）制备花酱：将5%-20%白砂糖、1%-3%琼脂粉、0.5%-1%果胶、1%-3%淀粉3020用水混合，用水量为总百分比的余量，得到混合物；蜜制好后，加入异VC钠0.1%-1%，升温至50℃，加入混合物，再加入蜂蜜1%-5%，茶多酚0.1%-1%，混合，加入柠檬酸调节PH值到3-5，然后升温到60℃-80℃，杀菌灭活5-20分钟，降至常温，得到刺槐槐花花酱。
进一步，所述步骤（1）中：天然刺槐槐花和水按质量比1:2进行泡制，泡制时间为24小时。
所述步骤（2）中：30%的天然刺槐槐花和20%的白沙糖进行蜜制，蜜制时间为24小时。
所述步骤（3）中：采用1%异VC钠为护色剂，调节PH值得柠檬酸也有护色效果，防止褐变。采用1%茶多酚作为天然防腐剂。升温至50℃，加入由32.5%水、10%白砂糖、0.5%琼脂粉、0.5%果胶、2.5%淀粉3020混合得到的混合物，再在加入蜂蜜2%，去除花中残留的涩味。用柠檬酸调节PH=4，然后升温至80℃，灭菌10分钟。
在花酱加工过程中主要依据酶褐变对其进行护色。利用酶褐变原理，选用护色无毒害的护色剂异VC钠和柠檬酸。加入蜂蜜可以去除残留花中的涩味。而且使用果胶，琼脂粉和淀粉3020一起配合使用，可以非常快速的制备出花酱。可以大量节约时间和成本。
本发明具有以下优点：本发明制备的刺槐槐花花酱，具有很高的药用和营养价值。其中我们是用茶多酚为防腐剂，因为茶多酚不仅可以作为防腐剂，而且摄入人体后对人体有很好的生理效应;能清除人体内多余的自由基，能改进血管的渗透性能，增强血管壁，降低血压，防止血糖升高，促进维生素C 的吸收与同化，调节人体内微生物，抑制细菌生长，还有抗癌防龋、抗机体脂质氧化和抗辐射等作用。
本发明可以很好的保留花酱的药用成分和营养成分，具有非常高的药用价值和食用价值，的市场前景广阔。
具体实施方式
下面结合具体实施例对本发明进行详细说明。本发明涉及的百分比皆为质量百分比。
实施例1
（1）浸泡：取天然刺槐槐花100g和水200g，混合浸泡24小时。
( 2 )蜜制：取浸泡好的刺槐槐花30g和20g的白砂糖进行混合均匀，装入瓶中进行蜜制24小时。
（3）制备花酱：蜜制好后，加入异VC钠1g，升温至50℃，加入用50℃34.5g水混合好的10g白砂糖+0.5g琼脂粉+果胶0.5g+淀粉3020 2.5g，在加入蜂蜜2g，茶多酚1g，混合好，加入柠檬酸调节PH值到4.0，然后升温到80℃，杀菌灭活10分钟，然后将至常温，得到刺槐槐花花酱。其很好的保留了刺槐槐花香气，口感良好。
实施例2
（1）浸泡：取天然刺槐槐花100g和水200g，混合浸泡48小时。
( 2 )蜜制：取浸泡好的刺槐槐花30g和30g的白砂糖进行混合均匀，装入瓶中进行蜜制30小时。
（3）制备花酱：蜜制好后，加入异VC钠1g，升温至50℃，加入用50℃35.5g水混合好的淀粉3020 2.5g，在加入蜂蜜2g，茶多酚1g，混合好，加入柠檬酸调节PH值到4.0，然后升温到80℃，杀菌灭活10分钟，然后将至常温，得到刺槐槐花花酱。其很好的保留了刺槐槐花香气，口感良好。
本发明不仅可以很好的去处花酱中的涩味，而且可以很好的保护花酱的颜色，防止花酱褐变。而且非常好的保留了刺槐槐花的香气，口感，尤其是其药用和营养价值。是一种非常健康，绿色无污染的食品。具有非常广阔的市场前景。
Claims (7)
1.一种天然刺槐槐花花酱的制备方法，其特征在于：采用天然刺槐槐花为原料，包括以下步骤：
（1）浸泡：天然刺槐槐花和水按质量比1:2-1:4进行泡制10-40小时；
（2）蜜制：10-40%浸泡好的刺槐槐花和10%-40%的白砂糖进行蜜制10-30小时；
（3）制备花酱：将5%-20%白砂糖、1%-3%琼脂粉、0.5%-1%果胶、1%-3%淀粉3020用水混合，用水量为总百分比的余量，得到混合物；蜜制好后，加入异VC钠0.1%-1%，升温至50℃，加入混合物，再加入蜂蜜1%-5%，茶多酚0.1%-1%，混合，加入柠檬酸调节PH值到3-5，然后升温到60℃-80℃，杀菌灭活5-20分钟，降至常温，得到刺槐槐花花酱。
2.根据权利要求1所述的天然刺槐槐花花酱的制备方法，其特征在于：所述步骤（1）中：天然刺槐槐花和水按质量比1:2进行泡制，泡制时间为24小时。
3.根据权利要求1所述的天然刺槐槐花花酱的制备方法，其特征在于：所述步骤（2）中：30%的天然刺槐槐花和20%的白沙糖进行蜜制，蜜制时间为24小时。
4.根据权利要求1所述的天然槐花槐花花酱的制备方法，其特征在于：所述步骤（3）中：采用1%异VC钠为护色剂，调节PH值得柠檬酸也有护色效果，防止褐变。
5.根据权利要求1所述的天然槐花槐花花酱的制备方法，其特征在于：所述步骤（3）中：采用1%茶多酚作为天然防腐剂。
6.根据权利要求1所述的天然槐花槐花花酱的制备方法，其特征在于：所述步骤（3）中：升温至50℃，加入由32.5%水、10%白砂糖、0.5%琼脂粉、0.5%果胶、2.5%淀粉3020混合得到的混合物，再在加入蜂蜜2%，去除花中残留的涩味。
7.根据权利要求1所述的天然槐花槐花花酱的制备方法，其特征在于：所述步骤（3）中：用柠檬酸调节PH=4，然后升温至80℃，灭菌10分钟。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711248084.0A CN107712842A (zh) | 2017-12-01 | 2017-12-01 | 一种天然刺槐槐花花酱的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711248084.0A CN107712842A (zh) | 2017-12-01 | 2017-12-01 | 一种天然刺槐槐花花酱的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712842A true CN107712842A (zh) | 2018-02-23 |
Family
ID=61220286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711248084.0A Pending CN107712842A (zh) | 2017-12-01 | 2017-12-01 | 一种天然刺槐槐花花酱的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712842A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108113962A (zh) * | 2018-02-23 | 2018-06-05 | 成都中医药大学 | 一种降低含有多酚的中药口服制剂涩味的方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181705A (ja) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | 食用花を原料とするジャム及びその製造方法 |
| CN103494048A (zh) * | 2013-10-10 | 2014-01-08 | 江苏华桑食品科技有限公司 | 一种香蕉芥末果酱的制备方法及制得产品的应用 |
| CN104000061A (zh) * | 2014-05-03 | 2014-08-27 | 新疆和田阳光沙漠玫瑰有限公司 | 一种玫瑰花酱的制备方法 |
| CN106107776A (zh) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | 一种槐花清热低糖胡萝卜果酱及其制备方法 |
| CN106858485A (zh) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | 茉莉花酱的制备方法 |
-
2017
- 2017-12-01 CN CN201711248084.0A patent/CN107712842A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181705A (ja) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | 食用花を原料とするジャム及びその製造方法 |
| CN103494048A (zh) * | 2013-10-10 | 2014-01-08 | 江苏华桑食品科技有限公司 | 一种香蕉芥末果酱的制备方法及制得产品的应用 |
| CN104000061A (zh) * | 2014-05-03 | 2014-08-27 | 新疆和田阳光沙漠玫瑰有限公司 | 一种玫瑰花酱的制备方法 |
| CN106107776A (zh) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | 一种槐花清热低糖胡萝卜果酱及其制备方法 |
| CN106858485A (zh) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | 茉莉花酱的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 葛会贤、张万国: "《农畜产品开发指南》", 30 June 2000, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108113962A (zh) * | 2018-02-23 | 2018-06-05 | 成都中医药大学 | 一种降低含有多酚的中药口服制剂涩味的方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960729B (zh) | 低糖黑蒜花卉饮料及制备方法 | |
| CN101238904B (zh) | 一种鹰嘴豆豆芽汁茶及制备方法和用途 | |
| CN105533574A (zh) | 一种排毒纤体青梅果及其制作工艺 | |
| CN101899377A (zh) | 一种蜂王酒及其泡制方法 | |
| CN107712199A (zh) | 一种养颜花果茶及其制备方法 | |
| CN106962586A (zh) | 一种绿茶风味的青枣果脯及其制备方法 | |
| CN106307503B (zh) | 一种竹荪与热带水果复合的活性酵素及其制备方法 | |
| CN110495545A (zh) | 一种青梅红茶菌复合饮料及其制备方法 | |
| CN107410577A (zh) | 一种能稳定降血压的保健茶及其制备方法 | |
| CN107712842A (zh) | 一种天然刺槐槐花花酱的制备方法 | |
| KR20120071858A (ko) | 마늘 발효액 및 그 제조방법 | |
| KR101133688B1 (ko) | 당귀꽃봉오리 효소음료 제조 방법 및 그에 의한 효소음료 | |
| CN101831378B (zh) | 一种黑醋及其酿制工艺 | |
| CN109673994B (zh) | 酸木瓜辣椒果酱及其制备方法 | |
| CN108203638A (zh) | 芦荟绿豆酒的酿制工艺 | |
| CN110800834A (zh) | 一种百香果茶及其制备方法 | |
| CN108634265A (zh) | 一种罗汉果芝麻酱 | |
| CN107712185A (zh) | 一种柠檬柚子蜂蜜茶及其制备方法 | |
| KR102229679B1 (ko) | 팔미라팜, 인삼, 및 아티초크를 포함하는 발포정 및 이의 제조 방법 | |
| KR101972588B1 (ko) | 지방분해 및 지방제거 시술 전처리용 조성물 | |
| CN101756127A (zh) | 玫瑰香蔬菜丸 | |
| CN106256236A (zh) | 玫瑰花糕的制备方法 | |
| CN106244411A (zh) | 一种竹荪保健醋的制备方法 | |
| CN105961941A (zh) | 一种温中益气红枣蒜汁饮料及其制备方法 | |
| KR100509423B1 (ko) | 산더덕청국장 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |
|
| RJ01 | Rejection of invention patent application after publication |