CN108783341A - 一种清热明目的菊花枸杞雪梨风味的茶酱配方及生产工艺 - Google Patents
一种清热明目的菊花枸杞雪梨风味的茶酱配方及生产工艺 Download PDFInfo
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- CN108783341A CN108783341A CN201810605032.2A CN201810605032A CN108783341A CN 108783341 A CN108783341 A CN 108783341A CN 201810605032 A CN201810605032 A CN 201810605032A CN 108783341 A CN108783341 A CN 108783341A
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- chrysanthemum
- pyrus nivalis
- tea sauce
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Abstract
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆30～40％，白砂糖20～30％，麦芽糖5～10％，雪梨丁10～20％，菊花干2～3％，枸杞1～2％，D‑异抗坏血酸钠0.08～0.1％，复配果酱胶0.2～0.3％，结冷胶0.02～0.03％，卡拉胶0.02～0.03％，山梨酸钾0.08～0.1％，日落色0.0001％‑0.0002％，β‑胡萝卜素0.02～0.03％，苹果酸0.1～0.2％，香精0.2～0.3％，余量为水。雪梨具有生津润燥，清热化痰的功效，其功效与菊花枸杞相辅相成，而且雪梨汁多甘甜，与菊花、枸杞搭配制成茶酱口感丰富，且功效显著。且茶酱经过蜜制过程，风味更加突出。本发明茶酱中加入了较高含量的水果、花果原料，口感更加丰富、真实，且具有一定的清热降火养生功效，能够满足当代人的健康需求。
Description
技术领域
本发明涉及茶酱加工技术领域，具体来说，涉及一种清热明目的菊花枸杞雪梨风味的茶酱配方及生产工艺。
背景技术
菊花味甘苦，性微寒，具有疏散风热、清肝明目，清热解毒的功效，且菊花中含有的类黄铜物质具有很强的自由基清除作用，能够帮助抗氧化，防衰老。枸杞性味甘平，能够滋补肝肾，益精明目、补血益气，增强机体免疫力。对于久坐电脑前的上班一族来说，日常来一杯菊花枸杞茶是缓解眼睛疲劳的不二之选。雪梨具有生津润燥，清热化痰的功效，其功效与菊花枸杞相辅相成，而且雪梨汁多甘甜，与菊花、枸杞搭配制成茶酱口感丰富，且功效显著。
目前市场上花茶类茶酱的口感比较单一，同类复合口味的产品较少。而本发明菊花枸杞雪梨茶酱中加入了较高含量的水果、花果原料，口感更加丰富、真实，且具有一定的清热降火养生功效，能够满足当代人的健康需求。
发明内容
本发明的目的在于克服现有技术存在的不足之处而提供清热明目的菊花枸杞雪梨风味的茶酱配方及生产工艺。
为实现上述目的，所采取的技术方案：
一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆30～40％，白砂糖20～30％，麦芽糖5～10％，雪梨丁10～20％，菊花干2～3％，枸杞1～2％，D-异抗坏血酸钠0.08～0.1％，复配果酱胶0.2～0.3％，结冷胶0.02～0.03％，卡拉胶0.02～0.03％，山梨酸钾0.08～0.1％，日落色0.0001％-0.0002％，β-胡萝卜素0.02～0.03％，苹果酸0.1～0.2％，香精0.2～0.3％，余量为水。
优选地，所述雪梨丁12～15wt％，菊花干2.5～3wt％，枸杞1～2wt％。
申请人经过大量实验，发现当雪梨丁、菊花干、枸杞质量比在此范围内，其口感、营养最佳。
优选地，所述雪梨丁15％，菊花干3％，枸杞1.8％。申请人经过大量实验，发现当雪梨丁、菊花干、枸杞质量比在，其口感、气味、色泽营养最佳。
优选地，所述雪梨丁与菊花干质量比为5:1。当雪梨丁与菊花干质量比在5:1时，其雪梨丁能够将菊花的特殊气味并抵消，从而不具备菊花和枸杞的特殊气味；从而容易被人接受，其一清一补，营养最佳。
一种如权利要求1至4任一项所述的菊花枸杞雪梨茶酱的生产工艺，包括以下步骤：1)原料预处理：菊花以开水泡开，沥干水，雪梨切丁，保存备用；2)磨胶：结冷胶、卡拉胶、复配果酱胶和D-异抗坏血酸钠用适量果糖过磨胶机，至无肉眼可见白色颗粒，胶液倒入煮制锅；3)投料:向煮制锅中加入水、麦芽糖、白砂糖，山梨酸钾、日落色用开水溶解加入；4)升温：控制汽压在0.15-0.25MPa，煮至85℃；5)投料：将预先处理好的菊花、雪梨丁边搅拌边加入煮制锅，加热至100℃，加入枸杞，保温3min，消泡剂溶解后加入搅拌30s；6)蜜制：关蒸汽、关搅拌，盖上锅盖，蜜制30min，加入β-胡萝卜素；7)冷却；8)调配：温度降至60℃时加入酸味剂、香精，搅拌5min；9)理化指标检测；10)无菌灌装。
枸杞养生历史由来已久，如今更受到专家学者的高度重视。据《本草经疏》记载，“枸杞子，润而滋补，兼能退热，而专于补肾、润肺、生津、益气，为肝肾真阴不足、劳乏内热补益之要药。”《本草纲目》中还有言“久服坚筋骨，轻身不老，耐寒暑。”中医常用它来治疗肝肾阴亏、腰膝酸软、头晕、健忘、目眩、目昏多泪、消渴、遗精等病症。主要含枸杞多糖、维生素B1、B2等活性成分。现代药理学研究证实枸杞子可调节机体免疫功能、能有效抑制肿瘤生长和细胞突变、具有延缓衰老、抗脂肪肝、调节血脂和血糖、促进造血功能等方面的作用。菊花，味甘苦，性微寒，《本草纲目》中说菊花有清热解毒，平肝明目的功能。现代科学经过分析，证明菊花中含有腺嘌呤、胆碱、水苏碱、菊酮蓝、黄酮类、维生素B等成份。具有散热、祛风、降火解毒、清肝明目、安胃利脉、减肥降压、延年长寿等作用。韭菜花富含钙、磷、铁、胡萝卜素、核黄素、抗坏血酸等有益健康的成分，能生津开胃，增强食欲，促进消化。
雪梨：润肺清燥、止咳化痰、养血生肌、降低血压、养阴清热、助消化、促食欲。
本发明的有益效果：
1、雪梨、菊花和枸杞配合在一起，标本兼顾；清肝明目、清热祛火、降脂降压、润肠排毒、缓解眼睛干涩以及视疲劳，对眼睛有明显的保护作用。适用于肝火旺盛引起的易怒、焦躁等症，对电脑辐射有缓解的功效，。目前，众所周知，菊花和枸杞都有其特殊的气味，并不能被所有人接受。采用上述直接浸泡的方式所制备的菊花枸杞雪梨茶酱，雪梨可以中和枸杞和菊花的特殊气味，容易被接受且三者营养互相协同，互补，雪梨具有生津润燥，清热化痰的功效，其功效与菊花枸杞相辅相成，而且雪梨汁多甘甜，与菊花、枸杞搭配制成茶酱口感丰富，且功效显著。且茶酱经过蜜制过程，风味更加突出。
2、菊花枸杞雪梨茶酱采用新鲜雪梨丁、菊花干、枸杞子，辅以果葡糖浆、白砂糖、麦芽糖浆熬制而成，配方中D-异抗坏血酸钠为护色作用，复配果酱胶、结冷胶、卡拉胶经精心配比，能够为产品提供良好的质地，山梨酸钾起到防腐作用，日落色、β-胡萝卜素起到改善产品色泽的作用，苹果酸为调节酸度作用，香精用于增加产品风味。
3、本发明菊花枸杞雪梨茶酱中加入了较高含量的水果、花果原料，口感更加丰富、真实，且具有一定的清热降火养生功效，能够满足当代人的健康需求。
具体实施方式
以下结合具体实施例，对本发明作进一步说明。应理解，以下实施例仅用于说明本发明而非用于限定本发明的范围。故凡依本发明专利申请范围所述的方法原理所做的等效变化或修改，均包括于本发明专利申请范围内。
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆30～40％，白砂糖20～30％，麦芽糖5～10％，雪梨丁10～20％，菊花干2～3％，枸杞1～2％，D-异抗坏血酸钠0.08～0.1％，复配果酱胶0.2～0.3％，结冷胶0.02～0.03％，卡拉胶0.02～0.03％，山梨酸钾0.08～0.1％，日落色0.0001％-0.0002％，β-胡萝卜素0.02～0.03％，苹果酸0.1～0.2％，香精0.2～0.3％，余量为水。
本发明的茶酱按以下步骤制得：1)原料预处理：菊花以开水泡开，沥干水，雪梨切丁，规格5*5mm→保存备用；2)磨胶：结冷胶、卡拉胶、复配果酱胶和D-异抗坏血酸钠用适量果糖F42过磨胶机，至无肉眼可见白色颗粒→胶液倒入煮制锅；3)投料1:向煮制锅中加入水、麦芽糖F75、白砂糖，山梨酸钾、日落色用开水溶解加入；4)升温：控制汽压在0.15-0.25MPa，煮至85℃；5)投料2：将预先处理好的菊花、雪梨丁边搅拌边加入煮制锅→加热至100℃→加入枸杞→保温3min→消泡剂溶解后加入搅拌30s；6)蜜制：关蒸汽、关搅拌，盖上锅盖，蜜制30min，加入β-胡萝卜素；7)冷却；8)调配：温度降至60℃时加入酸味剂、香精，搅拌5min；9)理化指标检测；10)无菌灌装。
实施例1
本实施例的菊花枸杞雪梨茶酱，包括以下质量百分比的成分，果葡糖浆30％，白砂糖22％，麦芽糖5％，雪梨丁12％，菊花干2.5％，枸杞1％，D-异抗坏血酸钠0.08％，复配果酱胶0.2％，结冷胶0.025％，卡拉胶0.025％，山梨酸钾0.08％，日落色0.0001％，β-胡萝卜素0.025％，苹果酸0.15％，香精0.25％，余量为水。
实施例2
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆32％，白砂糖20％，麦芽糖8％，雪梨丁15％，菊花干3％，枸杞2％，D-异抗坏血酸钠0.1％，复配果酱胶0.25％，结冷胶0.02％，卡拉胶0.02％，山梨酸钾0.1％，日落色0.00015％，β-胡萝卜素0.025％，苹果酸0.15％，香精0.25％，余量为水。
实施例3
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆35％，白砂糖25％，麦芽糖6％，雪梨丁15％，菊花干3％，枸杞1.8％，D-异抗坏血酸钠0.1％，复配果酱胶0.3％，结冷胶0.03％，卡拉胶0.025％，山梨酸钾0.1％，日落色0.00015％，β-胡萝卜素0.025％，苹果酸0.15％，香精0.2％，余量为水。
实施例4
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆30％，白砂糖20～30％，麦芽糖5～10％，雪梨丁16％，菊花干2％，枸杞1.5％，D-异抗坏血酸钠0.1％，复配果酱胶0.2％，结冷胶0.02％，卡拉胶0.03％，山梨酸钾0.1％，日落色0.0001％，β-胡萝卜素0.02％，苹果酸0.16％，香精0.2％，余量为水。
实施例5
本发明公开了一种菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆30～40％，白砂糖20～30％，麦芽糖5～10％，雪梨丁20％，菊花干2.5％，枸杞1％，D-异抗坏血酸钠0.1％，复配果酱胶0.3％，结冷胶0.02％，卡拉胶0.02％，山梨酸钾0.08～0.1％，日落色0.0001％，β-胡萝卜素0.02～0.03％，苹果酸0.1％，香精0.2％，余量为水。
实施例6
本实施例考察了雪梨丁和菊花干质量比对本发明菊花枸杞雪梨茶酱口感等的影响。为了考察该影响，我们按照实施例3的方法制备了菊花枸杞雪梨茶酱。该实施例雪梨丁和菊花干质量比如表2所述，其余成分均与实施3相同。
| 雪梨丁与菊花干重量比 | |
| 试验组1 | 5:1 |
| 试验组2 | 1:1 |
| 试验组3 | 3:1 |
| 试验组4 | 6:1 |
对照组1
本对照组菊花枸杞雪梨茶酱，包括以下质量百分比的成分：果葡糖浆35％，白砂糖25％，麦芽糖6％，雪梨丁5％，菊花干3％，枸杞1.8％，D-异抗坏血酸钠0.1％，复配果酱胶0.3％，结冷胶0.03％，卡拉胶0.025％，山梨酸钾0.1％，日落色0.00015％，β-胡萝卜素0.025％，苹果酸0.15％，香精0.2％，余量为水。
对照组2
本对照组的雪梨丁10％，菊花干5％，枸杞5％，其余成分与实施例1相同。
效果例
质量感官评价
由20名经过训练的感官评价员对实施例1-5及对比例1-2制备的产品进行质量感官评价；评价结果如表1。质量感官评价过程中，采用模糊数学中的七度法对评分值进行分析，评语论域为：1.最难接受，2.较难接受，3.稍难接受，4.勉强接受，5.稍易接受，6.容易接受，7.最易接受；评价领域包括：色泽、气味和体态。其中，色泽以鲜艳、明亮颜色为最易接受；气味以没有明显菊花特殊气味、枸杞特殊气味为最易接受；体态以放置6个月颜色无明显变化为最易接受。
从表1的数据进行分析可知，本发明实施例1至5制备的菊花枸杞雪梨茶酱具有良好的色泽、气味、体态，均能较易接受，其中以实施例5的效果最好，不管从色泽、气味、还是体态均达到最佳效果，且实验组1至4，分别雪梨丁和菊花干不同质量比，对其进行评价，可发现当雪梨丁和菊花干的质量比为5:1时，其口味最佳、色泽、气味能达到最佳效果，对照组1与对照组2的部分成分不在本发明之内，其各方面均不佳，表明只有在本发明限定的条件下，所制备的产品的色泽、气味和稳定性均能达到较高评价。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明保护的范围之内。
Claims (5)
1.一种菊花枸杞雪梨茶酱，其特征在于，包括以下质量百分比的成分：果葡糖浆30～40％，白砂糖20～30％，麦芽糖5～10％，雪梨丁10～20％，菊花干2～3％，枸杞1～2％，D-异抗坏血酸钠0.08～0.1％，复配果酱胶0.2～0.3％，结冷胶0.02～0.03％，卡拉胶0.02～0.03％，山梨酸钾0.08～0.1％，日落色0.0001％-0.0002％，β-胡萝卜素0.02～0.03％，苹果酸0.1～0.2％，香精0.2～0.3％，余量为水。
2.根据权利要求1所述的菊花枸杞雪梨茶酱，其特征在于，所述雪梨丁12～15wt％，菊花干2.5～3wt％，枸杞1～2wt％。
3.根据权利要求1所述的菊花枸杞雪梨茶酱，其特征在于，所述雪梨丁15％，菊花干3％，枸杞1.8％。
4.根据权利要求1所述的菊花枸杞雪梨茶酱，其特征在于，所述雪梨丁与菊花干质量比为5:1。
5.一种如权利要求1至4任一项所述的菊花枸杞雪梨茶酱的生产工艺，其特征在于，包括以下步骤：1)原料预处理：菊花以开水泡开，沥干水，雪梨切丁，保存备用；2)磨胶：结冷胶、卡拉胶、复配果酱胶和D-异抗坏血酸钠用适量果糖过磨胶机，至无肉眼可见白色颗粒，胶液倒入煮制锅；3)投料:向煮制锅中加入水、麦芽糖、白砂糖，山梨酸钾、日落色用开水溶解加入；4)升温：控制汽压在0.15-0.25MPa，煮至85℃；5)投料：将预先处理好的菊花、雪梨丁边搅拌边加入煮制锅，加热至100℃，加入枸杞，保温3min，消泡剂溶解后加入搅拌30s；6)蜜制：关蒸汽、关搅拌，盖上锅盖，蜜制30min，加入β-胡萝卜素；7)冷却；8)调配：温度降至60℃时加入酸味剂、香精，搅拌5min；9)理化指标检测；10)无菌灌装。
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