CN109770306A - Tremella snow pear cream and its manufacture craft - Google Patents
Tremella snow pear cream and its manufacture craft Download PDFInfo
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- CN109770306A CN109770306A CN201910165659.5A CN201910165659A CN109770306A CN 109770306 A CN109770306 A CN 109770306A CN 201910165659 A CN201910165659 A CN 201910165659A CN 109770306 A CN109770306 A CN 109770306A
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Abstract
The invention discloses a kind of tremella snow pear cream and its manufacture crafts, including following components by weight: 130-160 parts of pyrus nivalis, 40-60 parts of tremella, 15-20 parts of fructus lycii, 8-10 parts of sweet osmanthus, 8-14 parts of longan, 10-16 parts of honey, 7-12 parts of rock sugar, 6-8 parts of maltose, 15-20 parts of jujube and 2-5 parts of Radix Glycyrrhizae.The present invention is made using plurality of raw materials by repeatedly tanning, boiling, smooth in taste, sweet taste be moderate, fragrance alcohol just, flavor it is all good, with good moistening lung to arrest cough, heat-clearing toxin expelling, benefiting qi and nourishing blood and heart tonifying and tranquilizing health-care effect, be suitable for all ages and classes layer crowd long-term consumption.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of tremella snow pear cream and its manufacture craft.
Background technique
Tremella is also referred to as tremella, tremella, tremella etc., belongs to Mycophyta Tremellaceae Tremella, is that a Basidiomycota is true
The fructification of bacterium tremella has the laudatory title of " hat in bacterium ".
The effect of tremella is sweet in flavor, light, mild-natured, nontoxic, and existing tonifying spleen is whetted the appetite, and play the role of QI invigorating gut purge, nourishing Yin and moistening lung.
The tolerance that can be enhanced human immunity and enhance tumor patient to Radiotherapy chemotherapy.Tremella rich in natural plant colloid,
Additional its has the function of enriching yin, is the good moisturizing food that can be taken for a long time.
Pyrus nivalis is sweet in flavor cold in nature, has the effect of fluid dryness, clearing heat and eliminating phlegm, nourishing blood and promoting granulation, while pyrus nivalis also reduces blood pressure
With the effect of nourishing yin and clearing heat.Therefore the throat that the patient of acute tracheitis and the infection of the upper respiratory tract occurs in pyrus nivalis does, itches, pain,
Hoarse voice, phlegm is thick, constipation, urine are red, eliminating the phlegm has good effect.
People only are boiled pyrus nivalis, tremella and a small amount of auxiliary material to obtain corresponding health care product at present.But
In actual production process, since raw material is single, manufacture craft is simple, lead to the nutrient element loss in tremella and pyrus nivalis, thus
So that product is ineffective.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of tremella snow pear
Cream, its raw material type is more, and various nutrition are balanced after being made, and mouthfeel is good, and is made using repeatedly concentration, tanning, is effectively retained
Nutritional ingredient in various raw materials.
The technical scheme adopted by the invention is that: a kind of tremella snow pear cream, including following components by weight: pyrus nivalis
130-160 parts, 40-60 parts of tremella, 15-20 parts of fructus lycii, 8-10 parts of sweet osmanthus, 8-14 parts of longan, 10-16 parts of honey, rock sugar 7-12
Part, 6-8 parts of maltose, 15-20 parts of jujube and 2-5 parts of Radix Glycyrrhizae.
Preferably, the tremella snow pear cream includes 130 parts of pyrus nivalis, 40 parts of tremella, 15 parts of fructus lycii, osmanthus by weight
Spend 8 parts, 8 parts of longan, 10 parts of honey, 7 parts of rock sugar, 6 parts of maltose, 15 parts of jujube and 2 parts of Radix Glycyrrhizae.
Preferably, the tremella snow pear cream includes 160 parts of pyrus nivalis, 60 parts of tremella, 20 parts of fructus lycii, osmanthus by weight
Spend 10 parts, 14 parts of longan, 16 parts of honey, 12 parts of rock sugar, 8 parts of maltose, 20 parts of jujube and 5 parts of Radix Glycyrrhizae.
Preferably, the tremella snow pear cream includes 145 parts of pyrus nivalis, 50 parts of tremella, 18 parts of fructus lycii, osmanthus by weight
Spend 9 parts, 11 parts of longan, 13 parts of honey, 10 parts of rock sugar, 7 parts of maltose, 17 parts of jujube and 3 parts of Radix Glycyrrhizae.
A kind of manufacture craft of tremella snow pear cream, comprising the following steps:
(1) it is standby that pyrus nivalis, tremella, fructus lycii, sweet osmanthus, longan, honey, rock sugar, maltose, jujube and Radix Glycyrrhizae are chosen according to the ratio
With, and part material is handled:
Pyrus nivalis processing, pyrus nivalis is put into steeping tank and is impregnated with salt water, soaking time 10-15min dries after immersion
Then skin is cut at the top of pyrus nivalis in triangle, it is spare that pears core is taken out after incision；
Tremella processing, part tremella impregnate 30-60min with clear water, clean after making its water swelling, and it is standby to obtain foaming tremella
With；Part tremella clean dry after be crushed to 100-150 mesh, obtain crush tremella it is spare；
Longan processing, adds 60-75 DEG C of hot water extraction, is separated by solid-liquid separation after extraction, obtains dried longan pulp after longan is enucleated
It is spare with longan leaching liquor；
(2) foaming tremella is put into decocting tank, and decocting tank is added in the fructus lycii of selection, jujube and rock sugar together, added
Water small fire boils 7-8h, and it is spare to obtain dried tremella soup；
(3) dried longan pulp is cut into it is granular, then by granular dried longan pulp, sweet osmanthus, Radix Glycyrrhizae and crush tremella be uniformly mixed, obtain
Then mixed fillers are packed into the pyrus nivalis for taking out pears core by mixed fillers, it is spare to obtain mixing pyrus nivalis；
(4) mixing pyrus nivalis and dried tremella soup are put into cooker together, continue 5min after being heated to boiling, then again with text
Fiery boiling 3-4h obtains tremella snow pear slurry；
(5) by tremella snow pear slurry pour into concentration tank, and by tremella snow pear starch in pyrus nivalis stripping and slicing after be mixed into tremella snow pear
In slurry, then honey and maltose are added into concentration tank, carry out pressurized, heated concentration after mixing evenly, obtain silver after concentration is cooling
Ear snow pear paste.
Preferably, the brine strength in step (1) is 8%-10%, brine temp is 23-28 DEG C.
Preferably, water need to be added not have dried tremella soup after mixing pyrus nivalis and dried tremella soup are put into cooker together in step (4)
It crosses at the top of pyrus nivalis.
Preferably, 2-3h is concentrated in 130-150 DEG C of temperature environment at 0.2-0.6MPa in step (5).
The beneficial effects of the present invention are:
(1) by tanning and boiling, sufficiently the effective component in each raw material is extracted to greatest extent, and in tanning, steaming
It is concentrated again after boiling, avoids the loss of nutritional ingredient, ensure that the effect of tremella snow pear cream；
(2) by the way that fructus lycii, longan, jujube and Radix Glycyrrhizae is added, not only increases moistening lung to arrest cough, heat-clearing toxin expelling the effect of, also
Have effects that heart tonifying and tranquilizing, benefiting qi and nourishing blood；
(3) by the way that sweet osmanthus is added, the mouthfeel of tremella snow pear cream is improved, and increase sweet osmanthus fragrance, so that tremella snow pear
Cream fragrance alcohol is just.
The present invention is made using plurality of raw materials by repeatedly tanning, boiling, smooth in taste, sweet taste be moderate, fragrance alcohol just, wind
Taste is all good, with good moistening lung to arrest cough, heat-clearing toxin expelling, benefiting qi and nourishing blood and heart tonifying and tranquilizing health-care effect, be suitable for all ages and classes
Crowd's long-term consumption of layer.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1
The manufacture craft of tremella snow pear cream provided in this embodiment the following steps are included:
(1) choose 130 parts of pyrus nivalis, 40 parts of tremella, 15 parts of fructus lycii, 8 parts of sweet osmanthus, 8 parts of longan, 10 parts of honey, 7 parts of rock sugar,
6 parts of maltose, 15 parts of jujube and 2 parts of Radix Glycyrrhizae；
Whole pyrus nivaliss is put into steeping tank and impregnates 10min with 8% concentration, 23 DEG C of salt water, peeling is dried after immersion,
Then it is cut at the top of pyrus nivalis in triangle, it is spare that pears core is taken out after incision；
30 portions of tremellas clear water is impregnated into 30min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
10 portions of tremellas are cleaned and are crushed to 100 mesh after drying, it is spare to obtain crushing tremella；
60 DEG C of hot water extractions will be added after the stoning of whole longan, is separated by solid-liquid separation after extraction, obtains dried longan pulp and longan leaching
Extract is spare；
(2) foaming tremella is put into decocting tank, and decocting tank is added in the fructus lycii of selection, jujube and rock sugar together, added
Water small fire boils 7h, and it is spare to obtain dried tremella soup；
(3) dried longan pulp is cut into it is granular, then by granular dried longan pulp, sweet osmanthus, Radix Glycyrrhizae and crush tremella be uniformly mixed, obtain
Then mixed fillers are packed into the pyrus nivalis for taking out pears core by mixed fillers, it is spare to obtain mixing pyrus nivalis；
(4) mixing pyrus nivalis and dried tremella soup are put into cooker together, pyrus nivalis is mixed after being put into and is placed on cooker vertically
Interior, dried tremella soup adds water not have 1cm at the top of pyrus nivalis, covers after cover is heated to boiling and continues 5min, then again with mild fire boiling 3h,
Tremella snow pear slurry is obtained, takes out pyrus nivalis after cooling；
(5) tremella snow pear slurry is poured into concentration tank, and will be mixed into after the pyrus nivalis stripping and slicing of taking-up in tremella snow pear slurry, then to
The honey and maltose of selection are added in concentration tank, 2h is concentrated in 130 DEG C of temperature environment at 0.2 mpa after mixing evenly, it is dense
Tremella snow pear cream is obtained after contracting is cooling.
Embodiment 2
The manufacture craft of tremella snow pear cream provided in this embodiment the following steps are included:
(1) 145 parts of pyrus nivalis, 50 parts of tremella, 18 parts of fructus lycii, 9 parts of sweet osmanthus, 11 parts of longan, 13 parts of honey, rock sugar 10 are chosen
Part, 7 parts of maltose, 17 parts of jujube and 3 parts of Radix Glycyrrhizae；
Whole pyrus nivaliss is put into steeping tank and impregnates 12min with 9% concentration, 25 DEG C of salt water, peeling is dried after immersion,
Then it is cut at the top of pyrus nivalis in triangle, it is spare that pears core is taken out after incision；
38 portions of tremellas clear water is impregnated into 45min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
12 portions of tremellas are cleaned and are crushed to 120 mesh after drying, it is spare to obtain crushing tremella；
68 DEG C of hot water extractions will be added after the stoning of whole longan, is separated by solid-liquid separation after extraction, obtains dried longan pulp and longan leaching
Extract is spare；
(2) foaming tremella is put into decocting tank, and decocting tank is added in the fructus lycii of selection, jujube and rock sugar together, added
Water small fire boils 7.5h, and it is spare to obtain dried tremella soup；
(3) dried longan pulp is cut into it is granular, then by granular dried longan pulp, sweet osmanthus, Radix Glycyrrhizae and crush tremella be uniformly mixed, obtain
Then mixed fillers are packed into the pyrus nivalis for taking out pears core by mixed fillers, it is spare to obtain mixing pyrus nivalis；
(4) mixing pyrus nivalis and dried tremella soup are put into cooker together, pyrus nivalis is mixed after being put into and is placed on cooker vertically
Interior, dried tremella soup adds water not have 1cm at the top of pyrus nivalis, covers after cover is heated to boiling and continues 5min, then again with mild fire boiling
3.5h obtains tremella snow pear slurry, takes out pyrus nivalis after cooling；
(5) tremella snow pear slurry is poured into concentration tank, and will be mixed into after the pyrus nivalis stripping and slicing of taking-up in tremella snow pear slurry, then to
The honey and maltose of selection are added in concentration tank, 2.5h is concentrated in 140 DEG C of temperature environment at 0.4MPa after mixing evenly,
Tremella snow pear cream is obtained after concentration is cooling.
Embodiment 3
The manufacture craft of tremella snow pear cream provided in this embodiment the following steps are included:
(1) 160 parts of pyrus nivalis, 60 parts of tremella, 20 parts of fructus lycii, 10 parts of sweet osmanthus, 14 parts of longan, 16 parts of honey, rock sugar 12 are chosen
Part, 8 parts of maltose, 20 parts of jujube and 5 parts of Radix Glycyrrhizae；
Whole pyrus nivaliss is put into steeping tank and impregnates 15min with 10% concentration, 28 DEG C of salt water, is dried after immersion
Then skin is cut at the top of pyrus nivalis in triangle, it is spare that pears core is taken out after incision；
45 portions of tremellas clear water is impregnated into 60min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
15 portions of tremellas are cleaned and are crushed to 150 mesh after drying, it is spare to obtain crushing tremella；
75 DEG C of hot water extractions will be added after the stoning of whole longan, is separated by solid-liquid separation after extraction, obtains dried longan pulp and longan leaching
Extract is spare；
(2) foaming tremella is put into decocting tank, and decocting tank is added in the fructus lycii of selection, jujube and rock sugar together, added
Water small fire boils 8h, and it is spare to obtain dried tremella soup；
(3) dried longan pulp is cut into it is granular, then by granular dried longan pulp, sweet osmanthus, Radix Glycyrrhizae and crush tremella be uniformly mixed, obtain
Then mixed fillers are packed into the pyrus nivalis for taking out pears core by mixed fillers, it is spare to obtain mixing pyrus nivalis；
(4) mixing pyrus nivalis and dried tremella soup are put into cooker together, pyrus nivalis is mixed after being put into and is placed on cooker vertically
Interior, dried tremella soup adds water not have 1cm at the top of pyrus nivalis, covers after cover is heated to boiling and continues 5min, then again with mild fire boiling 4h,
Tremella snow pear slurry is obtained, takes out pyrus nivalis after cooling；
(5) tremella snow pear slurry is poured into concentration tank, and will be mixed into after the pyrus nivalis stripping and slicing of taking-up in tremella snow pear slurry, then to
The honey and maltose of selection are added in concentration tank, 3h is concentrated in 150 DEG C of temperature environment at 0.6MPa after mixing evenly, it is dense
Tremella snow pear cream is obtained after contracting is cooling.
The above is only the preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, any
The transformation and replacement carried out based on technical solution provided by the present invention and inventive concept should all be covered in protection model of the invention
In enclosing.
Claims (8)
1. a kind of tremella snow pear cream, it is characterised in that: including following components by weight: 130-160 parts of pyrus nivalis, tremella
40-60 parts, 15-20 parts of fructus lycii, 8-10 parts of sweet osmanthus, 8-14 parts of longan, 10-16 parts of honey, 7-12 parts of rock sugar, 6-8 parts of maltose,
15-20 parts and Radix Glycyrrhizae 2-5 parts of jujube.
2. tremella snow pear cream according to claim 1, it is characterised in that: including 130 parts of pyrus nivalis by weight, tremella
40 parts, 15 parts of fructus lycii, 8 parts of sweet osmanthus, 8 parts of longan, 10 parts of honey, 7 parts of rock sugar, 6 parts of maltose, 15 parts of jujube and 2 parts of Radix Glycyrrhizae.
3. tremella snow pear cream according to claim 1, it is characterised in that: including 160 parts of pyrus nivalis by weight, tremella
60 parts, 20 parts of fructus lycii, 10 parts of sweet osmanthus, 14 parts of longan, 16 parts of honey, 12 parts of rock sugar, 8 parts of maltose, 20 parts of jujube and Radix Glycyrrhizae 5
Part.
4. tremella snow pear cream according to claim 1, it is characterised in that: including 145 parts of pyrus nivalis by weight, tremella
50 parts, 18 parts of fructus lycii, 9 parts of sweet osmanthus, 11 parts of longan, 13 parts of honey, 10 parts of rock sugar, 7 parts of maltose, 17 parts of jujube and 3 parts of Radix Glycyrrhizae.
5. the manufacture craft of tremella snow pear cream according to claim 1, it is characterised in that: the following steps are included:
(1) it is spare that pyrus nivalis, tremella, fructus lycii, sweet osmanthus, longan, honey, rock sugar, maltose, jujube and Radix Glycyrrhizae are chosen according to the ratio, and
Part material is handled:
Pyrus nivalis processing, pyrus nivalis is put into steeping tank and is impregnated with salt water, and soaking time 10-15min dries peeling after immersion,
Then it is cut at the top of pyrus nivalis in triangle, it is spare that pears core is taken out after incision；
Tremella processing, part tremella impregnate 30-60min with clear water, clean after making its water swelling, and it is spare to obtain foaming tremella；
Part tremella clean dry after be crushed to 100-150 mesh, obtain crush tremella it is spare；
Longan processing, adds 60-75 DEG C of hot water extraction, is separated by solid-liquid separation after extraction, obtains dried longan pulp and osmanthus after longan is enucleated
Circle leaching liquor is spare；
(2) foaming tremella is put into decocting tank, and decocting tank is added in the fructus lycii of selection, jujube and rock sugar together, add water small
Fire tanning 7-8h, it is spare to obtain dried tremella soup；
(3) dried longan pulp is cut into it is granular, then by granular dried longan pulp, sweet osmanthus, Radix Glycyrrhizae and crush tremella be uniformly mixed, mixed
Then mixed fillers are packed into the pyrus nivalis for taking out pears core by filler, it is spare to obtain mixing pyrus nivalis；
(4) mixing pyrus nivalis and dried tremella soup are put into cooker together, continue 5min after being heated to boiling, is then steamed again with mild fire
3-4h is boiled, tremella snow pear slurry is obtained；
(5) by tremella snow pear slurry pour into concentration tank, and by tremella snow pear starch in pyrus nivalis stripping and slicing after be mixed into tremella snow pear slurry in,
Honey and maltose is added into concentration tank again, carries out pressurized, heated concentration after mixing evenly, tremella snow is obtained after concentration is cooling
Pear syrup.
6. the manufacture craft of tremella snow pear cream according to claim 5, it is characterised in that: the brine strength in step (1)
For 8%-10%, brine temp is 23-28 DEG C.
7. the manufacture craft of tremella snow pear cream according to claim 5, it is characterised in that: in step (4) mixing pyrus nivalis with
After dried tremella soup is put into cooker together, water need to be added not have dried tremella soup at the top of pyrus nivalis.
8. the manufacture craft of tremella snow pear cream according to claim 5, it is characterised in that: in 0.2- in step (5)
2-3h is concentrated in 130-150 DEG C of temperature environment under 0.6MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910165659.5A CN109770306A (en) | 2019-03-04 | 2019-03-04 | Tremella snow pear cream and its manufacture craft |
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| CN201910165659.5A CN109770306A (en) | 2019-03-04 | 2019-03-04 | Tremella snow pear cream and its manufacture craft |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586710A (en) * | 2021-01-08 | 2021-04-02 | 山东养莱健康科技有限公司 | Production process of honeysuckle flower snow pear syrup |
| CN113367302A (en) * | 2021-05-28 | 2021-09-10 | 广州市果美味食品有限公司 | Low-sugar tremella and snow pear compound jam and preparation method thereof |
| CN116138445A (en) * | 2023-03-15 | 2023-05-23 | 安徽本森堂生物科技有限公司 | Production and processing method of tremella and snow pear can |
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| CN103750466A (en) * | 2014-01-27 | 2014-04-30 | 李涛 | Healthcare eight-treasure tremella snow pear beverage and preparation method thereof |
| CN105077408A (en) * | 2015-09-24 | 2015-11-25 | 张甜 | Rock sugar and snow pear soup |
| CN106387787A (en) * | 2016-08-31 | 2017-02-15 | 范健身 | Preparation method of tendril-leaved fritillary bulb snow pear paste |
| CN109329815A (en) * | 2018-10-31 | 2019-02-15 | 任祐增 | A kind of pear method for salting keeping pear shape |
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2019
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103750466A (en) * | 2014-01-27 | 2014-04-30 | 李涛 | Healthcare eight-treasure tremella snow pear beverage and preparation method thereof |
| CN105077408A (en) * | 2015-09-24 | 2015-11-25 | 张甜 | Rock sugar and snow pear soup |
| CN106387787A (en) * | 2016-08-31 | 2017-02-15 | 范健身 | Preparation method of tendril-leaved fritillary bulb snow pear paste |
| CN109329815A (en) * | 2018-10-31 | 2019-02-15 | 任祐增 | A kind of pear method for salting keeping pear shape |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586710A (en) * | 2021-01-08 | 2021-04-02 | 山东养莱健康科技有限公司 | Production process of honeysuckle flower snow pear syrup |
| CN113367302A (en) * | 2021-05-28 | 2021-09-10 | 广州市果美味食品有限公司 | Low-sugar tremella and snow pear compound jam and preparation method thereof |
| CN116138445A (en) * | 2023-03-15 | 2023-05-23 | 安徽本森堂生物科技有限公司 | Production and processing method of tremella and snow pear can |
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