CN109247544A - A kind of blood-snow pear syrup and preparation method thereof - Google Patents
A kind of blood-snow pear syrup and preparation method thereof Download PDFInfo
- Publication number
- CN109247544A CN109247544A CN201811268249.5A CN201811268249A CN109247544A CN 109247544 A CN109247544 A CN 109247544A CN 201811268249 A CN201811268249 A CN 201811268249A CN 109247544 A CN109247544 A CN 109247544A
- Authority
- CN
- China
- Prior art keywords
- parts
- blood
- snow
- pear syrup
- weight
- 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
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 41
- 239000006188 syrup Substances 0.000 title claims abstract description 37
- 235000020357 syrup Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000220324 Pyrus Species 0.000 claims abstract description 77
- 235000021017 pears Nutrition 0.000 claims abstract description 37
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 19
- 241001646834 Mesona Species 0.000 claims abstract description 19
- 241000218231 Moraceae Species 0.000 claims abstract description 19
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 19
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 19
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 19
- 235000004347 Perilla Nutrition 0.000 claims abstract description 19
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000000706 filtrate Substances 0.000 claims description 28
- 241000287420 Pyrus x nivalis Species 0.000 claims description 23
- 241001247821 Ziziphus Species 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 230000001376 precipitating effect Effects 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 208000007976 Ketosis Diseases 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 150000002584 ketoses Chemical class 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000012047 saturated solution Substances 0.000 claims description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 230000000954 anitussive effect Effects 0.000 abstract description 4
- 229940124584 antitussives Drugs 0.000 abstract description 4
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000003389 potentiating effect Effects 0.000 abstract 1
- 241001092070 Eriobotrya Species 0.000 description 14
- 241000229722 Perilla <angiosperm> Species 0.000 description 14
- 108010084185 Cellulases Proteins 0.000 description 5
- 102000005575 Cellulases Human genes 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 5
- 238000011010 flushing procedure Methods 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 229940126678 chinese medicines Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940083753 renown Drugs 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst Effects 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of blood-snow pear syrup and preparation method thereof, the raw material including following parts by weight: the raw material including following parts by weight: 50-80 parts of blood-snow pears, 15-20 parts of loquat, 15-20 parts of purple perilla, 15-20 parts of mulberries, 10-15 parts of jujube, 10-15 parts of fructus lycii, 8-12 parts of mesona, 8-10 parts of honeysuckle, 5-10 parts of sweet osmanthus, 3-8 parts of sweetener.Blood-snow pear syrup prepared by the present invention has the function of potent clearing and antitussive, use blood-snow pears for main raw material(s), the medical value of its clearing and antitussive is fully demonstrated out, loquat, purple perilla, mulberries, fructus lycii, mesona is added, have the function of that preheating is warded off the cold while increasing clearing and antitussive medicinal efficacy, then cooperate honeysuckle, sweet osmanthus, improves the mouthfeel of blood-snow pear syrup, increase fragrance, is suitable for that all ages and classes layer crowd drinks.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of blood-snow pear syrup and preparation method thereof.
Background technique
Towering mountain blood-snow pears are the distinctive late-maturing Pear varieties in towering mountain, are commonly called as " winter snows pears ", are grown in mountain area, the halfway up the hill of High aititude
Area, the characteristics such as adaptable wide, tree vigo(u)r is strong, and resistance is strong just can be mature by very long growth cycle, because fruit is fresh
It is gorgeous, bright, be in coccineous, the features such as thin juice of matter is more, fragrant and sweet easy storage and be renown far and wide, and cloud is obtained with the characteristics of fresh, beautiful, fragrant, sweet tea
The high-quality late-maturing pears first place in south.Towering mountain blood-snow pears storage tolerance, fruit is regular, and fruit is big, and beautiful in colour, sweet tea is crisp, aqueous more, therefore
More and more liked and is paid close attention to.Blood-snow pears are in addition to eating raw and can food is brilliant, and since it also has, aid digestion, moistening lung is clear
Heat, dissolving phlegm fall fire, relieving restlessness quenches one's thirst, relieving alcoholism and other effects, is often equipped with other Chinese medicines on medicine doctor and is made pear syrup as pectoral and answers
With.
Snow pear paste currently on the market is exactly traditional cough-relieving using autumn pear as Chinese medicines such as material combination bulbus fritillariae cirrhosae, Poria cocos
Medicine, for cough patients as drug administration, but its mouthfeel is undesirable, and especially child is reluctant to take.And rock sugar pear is drunk
Expect and autumn pear grease is unsuitable for deficiency-cold in spleen and stomach, trick is sent out cool, the crowd of diarrhea is edible.
Summary of the invention
The invention proposes a kind of nutrient health, sugariness is naturally, sweet and sour taste, blood-snow pear syrup with health care function.
To achieve the goals above, the present invention is achieved through the following technical solutions:
A kind of blood-snow pear syrup, the raw material including following parts by weight: 50-80 parts of blood-snow pears, 15-20 parts of loquat, purple perilla 15-20
Part, 15-20 parts of mulberries, 10-15 parts of jujube, 10-15 parts of fructus lycii, 8-12 parts of mesona, 8-10 parts of honeysuckle, 5-10 parts of sweet osmanthus, sweet tea
3-8 parts of taste agent.
Preferably, a kind of blood-snow pear syrup, the raw material including following parts by weight: 65 parts of blood-snow pears, 18 parts of loquat, purple perilla 18
Part, 16 parts of mulberries, 15 parts of jujube, 12 parts of fructus lycii, 10 parts of mesona, 8 parts of honeysuckle, 6 parts of sweet osmanthus, 5 parts of sweetener.
Preferably, the sweetener is one or more mixtures of rock sugar, sucrose, xylitol, maltose, milk ketose.
It is a further object of the present invention to provide a kind of preparation methods of blood-snow pear syrup, include the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, peeling stripping and slicing, which is placed in saleratus solution, impregnates 20-
40min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution and impregnates 15-25min
Afterwards, it after then being rinsed 2-3 times with clear water, is placed in clear water and impregnates 10-25min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 30-50min, sweetener is added, pours into agitator tank and is stirred to react 20-30min, mistake
It is spare that pyrus nivalis slurry is made in 200 mesh double-layer filtering nets；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 4-6 times of weight is added,
It boils 1-2h under the pressure of 0.5-0.8MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1-2 hours in honeysuckle, sweet osmanthus investment water, cellulase and pectase be added, digests 2-4 hours,
It filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 30-50min at a temperature of 50-60 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain red after concentration
Snow pear paste finished product.
Preferably, saleratus solution mass concentration described in step (1) is 0.8-1.5%；The saline solution is room temperature
Under saturated solution.
Preferably, mixing speed is 300-800r/min in step (2), and whipping temp is 35-50 DEG C.
Preferably, the additional amount of cellulase described in step (4) and pectase is ten thousand U/g of 3-8.
Compared with prior art, the beneficial effects of the invention are that:
The nutritional ingredient of blood-snow pear syrup of the present invention such as table 1.
Table 1
Loquat, purple perilla, mulberries, jujube, fructus lycii, mesona are added in blood-snow pear syrup of the present invention, and it is medicinal to increase clearing and antitussive
Have the function of while effect preheating ward off the cold, while can blood-activating and qi-promoting, change become silted up, delay senescence, improve the immunity of the human body；Together
Shi Peihe honeysuckle, sweet osmanthus improve the mouthfeel of blood-snow pear syrup, increase fragrance, are suitable for that all ages and classes layer crowd drinks.
Specific embodiment
It is next combined with specific embodiments below that present invention be described in more detail.
Embodiment 1
A kind of blood-snow pear syrup, the raw material including following parts by weight: 50 parts of blood-snow pears, 15 parts of loquat, 15 parts of purple perilla, mulberries 15
Part, 10 parts of jujube, 10 parts of fructus lycii, 8 parts of mesona, 8 parts of honeysuckle, 5 parts of sweet osmanthus, 3 parts of rock sugar.
A kind of preparation method of blood-snow pear syrup, includes the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, it is 0.8% little Su that peeling stripping and slicing, which is placed on mass concentration,
It beats in solution and impregnates 40min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution
After impregnating 15min, then with after clear water flushing 2-3 times, it is placed in clear water and impregnates 10min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 30min, sweetener is added, agitator tank is poured into, with the speed of 800r/min, 50
It DEG C is stirred to react 20min, crosses 200 mesh double-layer filtering nets, it is spare that pyrus nivalis slurry is made；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 6 times of weight is added,
It boils 2h under the pressure of 0.8MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1 hour in honeysuckle, sweet osmanthus investment water, 30,000 U/g cellulases and pectase be added, enzymatic hydrolysis 4 is small
When, it filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 50min at a temperature of 50 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
Embodiment 2
A kind of blood-snow pear syrup, the raw material including following parts by weight: 60 parts of blood-snow pears, 20 parts of loquat, 18 parts of purple perilla, mulberries 15
Part, 12 parts of jujube, 12 parts of fructus lycii, 10 parts of mesona, 8 parts of honeysuckle, 6 parts of sweet osmanthus, 6 parts of sucrose.
A kind of preparation method of blood-snow pear syrup, includes the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, it is 1.0% little Su that peeling stripping and slicing, which is placed on mass concentration,
It beats in solution and impregnates 30min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution
After impregnating 20min, then with after clear water flushing 2-3 times, it is placed in clear water and impregnates 20min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 40min, sweetener is added, agitator tank is poured into, with the speed of 500r/min, 40
It DEG C is stirred to react 25min, crosses 200 mesh double-layer filtering nets, it is spare that pyrus nivalis slurry is made；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 5 times of weight is added,
It boils 1.5h under the pressure of 0.6MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1.5 hours in honeysuckle, sweet osmanthus investment water, 50,000 U/g cellulases and pectase, enzymatic hydrolysis 3 be added
Hour, it filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 40min at a temperature of 55 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
Embodiment 3
A kind of blood-snow pear syrup, the raw material including following parts by weight: 65 parts of blood-snow pears, 18 parts of loquat, 18 parts of purple perilla, mulberries 16
Part, 15 parts of jujube, 12 parts of fructus lycii, 10 parts of mesona, 8 parts of honeysuckle, 6 parts of sweet osmanthus, 5 parts of xylitol.
A kind of preparation method of blood-snow pear syrup, includes the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, it is 1.2% little Su that peeling stripping and slicing, which is placed on mass concentration,
It beats in solution and impregnates 30min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution
After impregnating 20min, then with after clear water flushing 2-3 times, it is placed in clear water and impregnates 15min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 45min, sweetener is added, agitator tank is poured into, with the speed of 600r/min, 45
It DEG C is stirred to react 26min, crosses 200 mesh double-layer filtering nets, it is spare that pyrus nivalis slurry is made；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 4 times of weight is added,
It boils 1h under the pressure of 0.8MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 2 hours in honeysuckle, sweet osmanthus investment water, 80,000 U/g cellulases and pectase be added, enzymatic hydrolysis 2 is small
When, it filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 30min at a temperature of 60 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
Embodiment 4
A kind of blood-snow pear syrup, the raw material including following parts by weight: 80 parts of blood-snow pears, 20 parts of loquat, 20 parts of purple perilla, mulberries 20
Part, 15 parts of jujube, 15 parts of fructus lycii, 12 parts of mesona, 10 parts of honeysuckle, 10 parts of sweet osmanthus, 8 parts of maltose.
A kind of preparation method of blood-snow pear syrup, includes the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, it is 1.5% little Su that peeling stripping and slicing, which is placed on mass concentration,
It beats in solution and impregnates 20min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution
After impregnating 15min, then with after clear water flushing 2-3 times, it is placed in clear water and impregnates 10min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 50min, sweetener is added, agitator tank is poured into, with the speed of 300r/min, 50
It DEG C is stirred to react 30min, crosses 200 mesh double-layer filtering nets, it is spare that pyrus nivalis slurry is made；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 4 times of weight is added,
It boils 1h under the pressure of 0.8MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1 hour in honeysuckle, sweet osmanthus investment water, 80,000 U/g cellulases and pectase be added, enzymatic hydrolysis 2 is small
When, it filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 50min at a temperature of 50 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
Embodiment 5
A kind of blood-snow pear syrup, the raw material including following parts by weight: 70 parts of blood-snow pears, 20 parts of loquat, 18 parts of purple perilla, mulberries 18
Part, 15 parts of jujube, 15 parts of fructus lycii, 12 parts of mesona, 10 parts of honeysuckle, 8 parts of sweet osmanthus, 6 parts of milk ketose.
A kind of preparation method of blood-snow pear syrup, includes the following steps:
(1) the good fresh blood-snow pears of required parts by weight are selected, it is 1.2% little Su that peeling stripping and slicing, which is placed on mass concentration,
It beats in solution and impregnates 35min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution
After impregnating 20min, then with after clear water flushing 2-3 times, it is placed in clear water and impregnates 20min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, the jujube mixing after stoning is added by weight
Pyrus nivalis fruit juice is squeezed, supernatant is taken after precipitating 40min, sweetener is added, agitator tank is poured into, with the speed of 600r/min, 50
It DEG C is stirred to react 2min, crosses 200 mesh double-layer filtering nets, it is spare that pyrus nivalis slurry is made；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 5 times of weight is added,
It boils 1.5h under the pressure of 0.6MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1.5 hours in honeysuckle, sweet osmanthus investment water, 60,000 U/g cellulases and pectase, enzymatic hydrolysis 3 be added
Hour, it filters to get filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2),
Boiling 35min at a temperature of 55 DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
It is provided for the embodiments of the invention technical solution above to be described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are expounded, the explanation of above embodiments is only applicable to help to understand this
The principle of inventive embodiments；At the same time, for those skilled in the art, according to an embodiment of the present invention, in specific embodiment party
There will be changes in formula and application range, in conclusion the contents of this specification are not to be construed as limiting the invention.
Claims (7)
1. a kind of blood-snow pear syrup, it is characterised in that: the raw material including following parts by weight: 50-80 parts of blood-snow pears, 15-20 parts of loquat,
15-20 parts of purple perilla, 15-20 parts of mulberries, 10-15 parts of jujube, 10-15 parts of fructus lycii, 8-12 parts of mesona, 8-10 parts of honeysuckle, sweet osmanthus
5-10 parts, 3-8 parts of sweetener.
2. blood-snow pear syrup according to claim 1, it is characterised in that: the raw material including following parts by weight: 65 parts of blood-snow pears, Pi
18 parts of rake, 18 parts of purple perilla, 16 parts of mulberries, 15 parts of jujube, 12 parts of fructus lycii, 10 parts of mesona, 8 parts of honeysuckle, 6 parts of sweet osmanthus, sweetener 5
Part.
3. any one of -2 blood-snow pear syrup according to claim 1, it is characterised in that: the sweetener is rock sugar, sucrose, xylose
Alcohol, maltose, milk ketose one or more mixtures.
4. a kind of preparation method of blood-snow pear syrup according to claim 1-3, it is characterised in that: including walking as follows
It is rapid:
(1) the good fresh blood-snow pears of required parts by weight are selected, peeling stripping and slicing, which is placed in saleratus solution, impregnates 20-
40min；Pull out and with clear water rinse 2-3 times, for use；Blood-snow pears block after cleaning is placed in saline solution and impregnates 15-25min
Afterwards, it after then being rinsed 2-3 times with clear water, is placed in clear water and impregnates 10-25min；
(2) the blood-snow pears block after impregnating step (1) pours into juice extractor, and the jujube mixing after stoning is added by weight is squeezed
Pyrus nivalis fruit juice takes supernatant after precipitating 30-50min, sweetener is added, and pours into agitator tank and is stirred to react 20-30min, crosses 200 mesh
It is spare that pyrus nivalis slurry is made in double-layer filtering net；
(3) loquat, purple perilla, mulberries, fructus lycii, mesona are cleaned up by weight, the hot water of 4-6 times of weight is added, in 0.5-
It boils 1-2h under the pressure of 0.8MPa, after natural cooling, mixed filtrate is obtained by filtration, it is spare；
(4) it will be impregnated 1-2 hours in honeysuckle, sweet osmanthus investment water, cellulase and pectase be added, digests 2-4 hours, filtering
Obtain filtrate；
(5) filtrate made from mixed filtrate made from step (3), step (4) is added in the pyrus nivalis slurry of step (2), in 50-60
Boiling 30-50min at a temperature of DEG C, heating stirring is cooled to room temperature to being gelatinized, dispenses, sterilizes, obtain blood-snow pear syrup after concentration
Finished product.
5. the preparation method of blood-snow pear syrup according to claim 4, it is characterised in that: saleratus solution described in step (1)
Mass concentration is 0.8-1.5%；The saline solution is saturated solution at room temperature.
6. the preparation method of blood-snow pear syrup according to claim 4, it is characterised in that: mixing speed is 300- in step (2)
800r/min, whipping temp are 35-50 DEG C.
7. the preparation method of blood-snow pear syrup according to claim 4, it is characterised in that: cellulase described in step (4) and
The additional amount of pectase is ten thousand U/g of 3-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811268249.5A CN109247544A (en) | 2018-10-29 | 2018-10-29 | A kind of blood-snow pear syrup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811268249.5A CN109247544A (en) | 2018-10-29 | 2018-10-29 | A kind of blood-snow pear syrup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109247544A true CN109247544A (en) | 2019-01-22 |
Family
ID=65046663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811268249.5A Pending CN109247544A (en) | 2018-10-29 | 2018-10-29 | A kind of blood-snow pear syrup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109247544A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875042A (en) * | 2019-04-25 | 2019-06-14 | 明光市昊昊蜂业有限公司 | A kind of blood-enriching face-nourishing oral solution and preparation method thereof |
-
2018
- 2018-10-29 CN CN201811268249.5A patent/CN109247544A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875042A (en) * | 2019-04-25 | 2019-06-14 | 明光市昊昊蜂业有限公司 | A kind of blood-enriching face-nourishing oral solution and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102885354B (en) | Nutritious drink capable of clearing summer-heat and preparation method thereof | |
| CN103392958A (en) | Grape jelly and processing method thereof | |
| CN103202370A (en) | Hypoglycemic tea and preparation method thereof | |
| CN103202368A (en) | Pinggan Mingmu tea and making method thereof | |
| CN102823790A (en) | Kudzuvine root jelly and preparation method of kudzuvine root jelly | |
| CN106616704A (en) | Preparation method of Chinese wolfberry fruit jam | |
| CN108936120A (en) | Sugar-free beverage of Phyllanthus emblica and preparation method thereof | |
| CN105053449A (en) | Processing process for dendrobium health-care soft sweet | |
| CN105410922B (en) | A kind of globe artichoke cake and preparation method thereof | |
| CN103689723B (en) | Fructose type mulberry drink and production method thereof | |
| CN109247544A (en) | A kind of blood-snow pear syrup and preparation method thereof | |
| CN105325659A (en) | Processing technology of Radix Platycodonis and ginger juice jelly | |
| CN106165866A (en) | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire | |
| CN106261409A (en) | The manufacture method of Radix Tinosporae Fructus Crataegi lactic acid beverage | |
| CN106136162A (en) | A kind of peach gum blueberry novel nourishing jelly | |
| CN105124065A (en) | Hangover alleviating tea and preparing method thereof | |
| CN105368675A (en) | Basil seed health-care fruit wine and preparation method thereof | |
| CN103202369A (en) | Qingzhi tea and making method thereof | |
| CN103202373A (en) | Relaxing bowel tea and preparation method thereof | |
| CN114097958A (en) | Piteguo juice beverage with anti-alcohol effect and preparation method thereof | |
| CN106107803A (en) | A kind of fermentation Oryza glutinosa Resina persicae nutritional jelly | |
| CN106635726A (en) | Healthcare fruit vinegar and preparation method thereof | |
| CN106072261A (en) | One is relieved inflammation or internal heat Resina persicae Mel fruit jelly | |
| CN110934214A (en) | Health-preserving and qi-tonifying tea beverage containing radix puerariae | |
| CN1943378B (en) | Luohanshen flower tea and its producing method |
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 |