CN109222083A - A kind of manufacture craft of cold fermentation pear syrup - Google Patents
A kind of manufacture craft of cold fermentation pear syrup Download PDFInfo
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- CN109222083A CN109222083A CN201811312031.5A CN201811312031A CN109222083A CN 109222083 A CN109222083 A CN 109222083A CN 201811312031 A CN201811312031 A CN 201811312031A CN 109222083 A CN109222083 A CN 109222083A
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- fermentation
- parts
- pear syrup
- pear
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- 238000000855 fermentation Methods 0.000 title claims abstract description 50
- 230000004151 fermentation Effects 0.000 title claims abstract description 50
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 32
- 239000006188 syrup Substances 0.000 title claims abstract description 25
- 235000020357 syrup Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 241001409321 Siraitia grosvenorii Species 0.000 claims abstract 3
- 240000006365 Vitis vinifera Species 0.000 claims abstract 2
- 241000234314 Zingiber Species 0.000 claims description 12
- 239000004677 Nylon Substances 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 10
- 229920001778 nylon Polymers 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005292 vacuum distillation Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 210000004072 lung Anatomy 0.000 abstract description 5
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 3
- 235000005487 catechin Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 2
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 229950001002 cianidanol Drugs 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 24
- 244000185386 Thladiantha grosvenorii Species 0.000 description 10
- 241000219095 Vitis Species 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of manufacture crafts of cold fermentation pear syrup, and with Laiyang pear, fresh grape, Radix Glycyrrhizae, ginger, Siraitia grosvenorii, honey, white granulated sugar is raw material, and saccharomycete is added and ferments at 20-30 DEG C, and gained fermentation liquid is concentrated using low-temperature negative-pressure, pear syrup obtained by ultra-high pressure sterilization.The present invention can effectively keep the ingredients such as catechin in product, anthocyanidin, full of nutrition, and have effects that beauty invigorating the spleen moistening lung.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of manufacture craft of cold fermentation pear syrup.
Background technique
Pear syrup has effects that promote the production of body fluid, fall fire, moistening lung, cough-relieving.Currently, pear syrup is equipped with its other medicine mostly using pears as raw material
Same source material is eaten, is made of the techniques such as conventional squeezing, infusion, bottled.However pears contain during heating infusion, sterilization etc.
The effective components such as some catechins can be lost, while can also be inactivated to the beneficial various cellulases of human body, protease, and production is reduced
The nutritive value and effect of product.In addition, pear syrup is easy to happen color reaction during the preparation process, yellowish-brown is gradually become, so that
Pear syrup is color properties poor, although the use of various additives adjusts product mouthfeel, color, long-term consumption can be to strong
Health has an impact.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of preparation processes of cold fermentation pear syrup.
Technical scheme is as follows:
A kind of preparation process of cold fermentation pear syrup comprising the steps of:
1) raw material of following parts by weight is weighed: 120-150 parts of Laiyang pear, 30-50 parts of fresh grape, 8-10 parts of Radix Glycyrrhizae, ginger 6-8
Part, 6-8 parts of Siraitia grosvenorii, 10-15 parts of honey, 3-5 parts of white granulated sugar；
2) it by after the 1) Laiyang pear, the stoning of fresh grape broken skin, is put into wooden barrel, saccharomycete is added according to the inoculum concentration of 3-5%
Sealed with wooden cover, fermentation temperature be 20-30 DEG C, 24 hours after be added 1) described in white granulated sugar, covered after stirring evenly wooden cover continuation
Fermentation 7 days, during which daily tank switching is primary；
3) by the 1) Radix Glycyrrhizae, ginger, Siraitia grosvenorii progress pulverization process；
4) by the smashed Radix Glycyrrhizae obtained in 3), ginger, Siraitia grosvenorii and 1) described in honey be put into togerther fermentation wooden barrel
In, saccharomycete is added according to the inoculum concentration of 3-5%, continues to ferment, fermentation temperature is 20-30 DEG C, and fermentation time is 7-10 days；
5) it after fermentation, is first filtered, is then carried out using 150 mesh nylon leaching nets fine for the first time using 80 mesh nylon leaching nets
Filtering, obtains fermentation liquid；
6) by the fermentation liquid described in 5), it is heated to 45-55 DEG C, vacuum distillation moisture, negative pressure 0.8-1.0MPa, Baume degrees reaches
75-80Brix obtains pear syrup；
7) 6) gained pear syrup is dispensed, then uses ultra-high pressure sterilization, pressure 300MPa, time 15-20min, temperature 18-24
℃。
Radix Glycyrrhizae: the effect of invigorating middle warmer and replenishing QI, relieving spasm to stop pain, moistening lung to arrest cough, purging fire for removing toxin, coordinating the drug actions of a prescription.
Ginger: have the function of dispelling cold, clearing damp, warm stomach, acceleration blood circulation etc..
Jujube: tonifying middle-Jiao and Qi, nourishing blood and tranquilization.
Siraitia grosvenorii: cool in nature, have clearing heat and cooling blood, cough-relieving of promoting the production of body fluid, laxation toxin expelling, tender skin benefit face, moistening lung for removing phlegm and other effects.
The utility model has the advantages that the present invention gained pear syrup can effectively reduce color variation, color jade-like stone moisturize it is bright while full of nutrition,
Sweet mouthfeel reduces the loss of catechin, anthocyanidin isoreactivity ingredient, does not conform to various additives, be easily absorbed by the body, and has beauty
The effect of holding invigorating the spleen moistening lung.
Specific embodiment
In order to which the present invention is more clearly understood, the present invention will be described in further detail in conjunction with the embodiments.It should manage
Solution, described herein specific examples are only used to explain the present invention, and does not have to and limit the present invention.
Embodiment 1
1) it by after 30 parts of 120 parts of Laiyang pear, fresh grape broken skin stonings, is put into wooden barrel, saccharomycete wood is added in 4% inoculum concentration
Lid sealing, fermentation temperature are added 3 parts of white granulated sugar after being 20-30 DEG C, 24 hours, and wooden cover is covered after stirring evenly and continues fermentation 7 days, during which
Daily tank switching is primary；
2) by 8 parts of Radix Glycyrrhizae, 7 parts of ginger, 6 parts of progress pulverization process of Siraitia grosvenorii；
3) by the smashed Radix Glycyrrhizae of acquisition, ginger, Siraitia grosvenorii, 10 parts of honey are put into togerther in fermentation wooden barrel, 5% inoculum concentration
Saccharomycete is added, continues to ferment, fermentation temperature is 20-30 DEG C, and fermentation time is 7 days；
4) it after fermentation, is first filtered, is then carried out using 150 mesh nylon leaching nets fine for the first time using 80 mesh nylon leaching nets
Filtering, obtains fermentation liquid；
5) by the fermentation liquid described in 4), it is heated to 45-55 DEG C, vacuum distillation moisture, negative pressure 0.8-1.0MPa, Baume degrees reaches
75Brix obtains pear syrup；
6) 5) gained pear syrup is dispensed, then uses ultra-high pressure sterilization, pressure 300MPa, time 15-20min, temperature 18-24
℃。
Embodiment 2
1) it by after 50 parts of 150 parts of Laiyang pear, fresh grape broken skin stonings, is put into wooden barrel, saccharomycete wood is added in 3% inoculum concentration
Lid sealing, fermentation temperature are added 4 parts of white granulated sugar after being 20-30 DEG C, 24 hours, and wooden cover is covered after stirring evenly and continues fermentation 7 days, during which
Daily tank switching is primary；
2) by 10 parts of Radix Glycyrrhizae, 6 parts of ginger, 8 parts of progress pulverization process of Siraitia grosvenorii；
3) by the smashed Radix Glycyrrhizae of acquisition, ginger, Siraitia grosvenorii, 15 parts of honey are put into togerther in fermentation wooden barrel, 5% inoculum concentration
Saccharomycete is added, continues to ferment, fermentation temperature is 20-30 DEG C, and fermentation time is 8 days；
4) it after fermentation, is first filtered, is then carried out using 150 mesh nylon leaching nets fine for the first time using 80 mesh nylon leaching nets
Filtering, obtains fermentation liquid；
5) by the fermentation liquid described in 4), it is heated to 45-55 DEG C, vacuum distillation moisture, negative pressure 0.8-1.0MPa, Baume degrees reaches
80Brix obtains pear syrup；
6) 5) gained pear syrup is dispensed, then uses ultra-high pressure sterilization, pressure 300MPa, time 15-20min, temperature 18-24
℃。
Embodiment 3
1) it by after 40 parts of 130 parts of Laiyang pear, fresh grape broken skin stonings, is put into wooden barrel, saccharomycete wood is added in 4% inoculum concentration
Lid sealing, fermentation temperature are added 5 parts of white granulated sugar after being 20-30 DEG C, 24 hours, and wooden cover is covered after stirring evenly and continues fermentation 7 days, during which
Daily tank switching is primary；
2) by 9 parts of Radix Glycyrrhizae, 8 parts of ginger, 7 parts of progress pulverization process of Siraitia grosvenorii；
3) by the smashed Radix Glycyrrhizae of acquisition, ginger, Siraitia grosvenorii, 12 parts of honey are put into togerther in fermentation wooden barrel, 5% inoculum concentration
Saccharomycete is added, continues to ferment, fermentation temperature is 20-30 DEG C, and fermentation time is 10 days；
4) it after fermentation, is first filtered, is then carried out using 150 mesh nylon leaching nets fine for the first time using 80 mesh nylon leaching nets
Filtering, obtains fermentation liquid；
5) by the fermentation liquid described in 4), it is heated to 45-55 DEG C, vacuum distillation moisture, negative pressure 0.8-1.0MPa, Baume degrees reaches
77Brix obtains pear syrup；
6) 5) gained pear syrup is dispensed, then uses ultra-high pressure sterilization, pressure 300MPa, time 15-20min, temperature 18-24
℃。
Claims (3)
1. a kind of manufacture craft of cold fermentation pear syrup, which comprises the following steps:
1) it by 120-150 parts of Laiyang pear, after 30-50 parts of broken skin stonings of fresh grape, is put into wooden barrel, according to the inoculum concentration of 3-5%
Saccharomycete is added to be sealed with wooden cover, fermentation temperature is added white granulated sugar 3-5 parts after being 20-30 DEG C, 24 hours, covers wooden cover after stirring evenly
Continue fermentation 7 days, during which daily tank switching is primary；
2) by 8-10 parts of Radix Glycyrrhizae, 6-8 parts of ginger, 6-8 parts of progress pulverization process of Siraitia grosvenorii；
3) the smashed Radix Glycyrrhizae of acquisition, ginger, Siraitia grosvenorii and 10-15 parts of honey are put into togerther in fermentation wooden barrel, 3-5%'s
Saccharomycete is added in inoculum concentration, continues to ferment, and fermentation temperature is 20-30 DEG C, and fermentation time is 7-10 days；
4) after fermentation, separating and filtering obtains fermentation liquid；
5) by the fermentation liquid described in 4), it is heated to 45-55 DEG C, vacuum distillation moisture, negative pressure 0.8-1.0MPa, Baume degrees reaches
75-80Brix obtains pear syrup；
6) 5) gained pear syrup is dispensed, then uses ultra-high pressure sterilization, pressure 300MPa, time 15-20min, temperature 18-24
℃。
2. a kind of manufacture craft of cold fermentation pear syrup according to claim 1, it is characterised in that: it is described 4) in make first
It is filtered for the first time with 80 mesh nylon leaching nets, then carries out fine filtering using 150 mesh nylon leaching nets.
3. a kind of cold fermentation pear syrup is made by technique described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811312031.5A CN109222083A (en) | 2018-11-06 | 2018-11-06 | A kind of manufacture craft of cold fermentation pear syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811312031.5A CN109222083A (en) | 2018-11-06 | 2018-11-06 | A kind of manufacture craft of cold fermentation pear syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109222083A true CN109222083A (en) | 2019-01-18 |
Family
ID=65077005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811312031.5A Withdrawn CN109222083A (en) | 2018-11-06 | 2018-11-06 | A kind of manufacture craft of cold fermentation pear syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109222083A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110065692A (en) * | 2019-05-29 | 2019-07-30 | 姜福 | A kind of ginseng pear syrup and production method and production line |
| CN111528427A (en) * | 2020-05-09 | 2020-08-14 | 青岛国海生物制药有限公司 | Laiyang pear enzyme paste added with cordyceps militaris and preparation method of Laiyang pear enzyme paste |
| CN114246307A (en) * | 2021-12-31 | 2022-03-29 | 河南省农业科学院园艺研究所 | Fermented pear syrup and preparation method thereof |
-
2018
- 2018-11-06 CN CN201811312031.5A patent/CN109222083A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110065692A (en) * | 2019-05-29 | 2019-07-30 | 姜福 | A kind of ginseng pear syrup and production method and production line |
| CN111528427A (en) * | 2020-05-09 | 2020-08-14 | 青岛国海生物制药有限公司 | Laiyang pear enzyme paste added with cordyceps militaris and preparation method of Laiyang pear enzyme paste |
| CN114246307A (en) * | 2021-12-31 | 2022-03-29 | 河南省农业科学院园艺研究所 | Fermented pear syrup and preparation method thereof |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190118 |
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| WW01 | Invention patent application withdrawn after publication |