CN111466476A - Honeysuckle and fingered citron sugar and preparation method thereof - Google Patents
Honeysuckle and fingered citron sugar and preparation method thereof Download PDFInfo
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- CN111466476A CN111466476A CN202010356820.XA CN202010356820A CN111466476A CN 111466476 A CN111466476 A CN 111466476A CN 202010356820 A CN202010356820 A CN 202010356820A CN 111466476 A CN111466476 A CN 111466476A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses honeysuckle fingered citron sugar and a preparation method thereof, wherein the preparation method comprises the following steps: the fingered citron is subjected to sugar boiling by adopting sugar juice obtained by mixing and boiling water, honeysuckle and white granulated sugar, wherein the raw materials for boiling the honeysuckle sugar juice comprise the following components in parts by weight: 44-55 parts of water, 4-10 parts of honeysuckle and 20-35 parts of white granulated sugar; preferably 50 parts of water, 5 parts of honeysuckle and 30 parts of white granulated sugar. The honeysuckle fingered citron sugar prepared by the method has good taste and lower sweetness, is favorable for playing the complementary advantages of two medicinal and edible traditional Chinese medicinal materials of fingered citron and honeysuckle, and improves the health care effect of the product.
Description
Technical Field
The invention relates to the field of food industry, in particular to honeysuckle and fingered citron sugar and a preparation method thereof.
Background
The fingered citron is also called bergamot and bergamot, and is a dried fruit of Citrus bergamot Citrus medica L var. sarcodactylis swing, and the root, stem, leaf, flower and fruit of the fingered citron can be used as medicines.
At present, fingered citron preserves in the market are prepared, for example, in a preparation method in patent document CN104082497A, fingered citron is simply decocted with sugar, so that the obtained fingered citron preserves have single taste, higher sweetness and easy greasiness; the health care effect of the fingered citron cannot be well exerted; in addition, the fingered citron sugar obtained by the existing preparation method is often unstable in color and luster, large color difference exists in the product, the whole product is dark, and the appearance of the product is influenced.
Therefore, if the fingered citron preserved fruit product with better health care function and better taste and quality can be obtained, the fingered citron preserved fruit product has higher market competitiveness and is expected to bring considerable economic benefit.
Disclosure of Invention
The honeysuckle and fingered citron sugar and the preparation method thereof provided by the invention overcome the defects of the traditional fingered citron sweetmeat processing, and the honeysuckle with a health care effect is added into the raw materials, so that the fragrance and the taste of the fingered citron can be supplemented, new nutritional ingredients can be supplemented, and the honeysuckle and fingered citron sugar has very remarkable effects of clearing heat and removing toxicity, tonifying spleen and relieving depression, relieving cough and reducing sputum.
In order to solve the technical problems, the invention provides a preparation method of honeysuckle fingered citron sugar, which comprises the following steps: decocting fructus Citri Sarcodactylis with sugar by use of flos Lonicerae juice;
the invention also provides a preparation method of the honeysuckle flower sugar juice, which comprises the following steps: mixing water, flos Lonicerae and white sugar, and decocting.
Honeysuckle flower, flower bud of Lonicera japonica Thunb of Lonicera of Caprifoliaceae, has effects of clearing heat and detoxicating, and can be used for treating affection of exogenous wind-heat or epidemic febrile disease fever, heatstroke, heat toxin and bloody dysentery, carbuncle, furuncle, pharyngitis, and various infectious diseases.
According to the preparation method, the honeysuckle is added when the sugar juice is decocted, so that the honeysuckle and the nutrient components in the fingered citron can be synergized, the complementary defect of the advantages of the two traditional Chinese medicinal materials can be brought into play, and the health-care effect of the product is improved; meanwhile, the inventor unexpectedly finds that the dried meat has the fresh fragrance and good mouthfeel of the honeysuckle and the chayote, the appearance and the color are more glittering and translucent, and the mouthfeel and the taste are improved by decocting the chayote preserves by adopting the honeysuckle syrup.
Further, the raw materials of the decocted honeysuckle flower sugar juice comprise the following components in parts by weight: 44-55 parts of water, 4-10 parts of honeysuckle and 20-35 parts of white granulated sugar.
Furthermore, 50 parts of water, 5 parts of honeysuckle and 20 parts of white granulated sugar.
Sugaring the fingered citron boiled with sugar;
further, white granulated sugar with the total mass of 10-20% of the fingered citron is adopted for sugaring;
furthermore, white granulated sugar accounting for 15 percent of the total mass of the fingered citron is adopted for sugaring.
Drying the fingered citron after sugar soaking to reduce the water content to 5-15%;
further, the water content thereof was reduced to 10%.
The preparation method of the honeysuckle fingered citron sugar is characterized in that the fingered citron is pretreated before sugar boiling: blanching, rinsing, draining and cooling the fingered citron.
Further, before the fingered citron is pretreated, the fingered citron is cut into slices;
further, cutting into 0.3-1.0 cm thick slices;
further, the sheet was cut into a thickness of 0.5 cm.
The fingered citron adopted by the invention is fresh fingered citron, and the honeysuckle is dried honeysuckle.
The invention further provides honeysuckle and fingered citron sugar which is prepared by any one of the preparation methods.
The invention also provides a product containing the honeysuckle and bergamot sugar.
The invention has the beneficial effects that:
(1) the preserved fingered citron is decocted by adopting the honeysuckle syrup, and compared with the commercially available products, the preserved fingered citron has the advantages of lower sweetness, moderate pulp taste, golden yellow appearance, more crystal clear and fresh taste, and good faint scent taste of the honeysuckle and the fingered citron.
(2) The honeysuckle flower and fingered citron candy is added with honeysuckle, is favorable for playing the complementary advantages of two medicinal and edible traditional Chinese medicinal materials of fingered citron and honeysuckle, improves the health care effect of the product, and has very obvious effects of clearing away heat and toxic materials, strengthening spleen and relieving depression, relieving cough and reducing sputum.
(3) The invention has simple manufacturing method, lower cost of raw materials and processing equipment and convenient processing operation.
Detailed Description
The present invention will be described in further detail with reference to examples, but it should not be construed that the scope of the present invention is limited to the examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 0.4 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 44 kg of water, 4 kg of dried honeysuckle and 20 kg of white granulated sugar, boiling, decocting with soft fire for half an hour, and filtering honeysuckle residues through a fine sieve to obtain syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 20 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 10 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 5 percent to prepare the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products.
Example 2 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 0.5 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 50 kg of water, 5 kg of dried honeysuckle and 20 kg of white granulated sugar, boiling, decocting with slow fire for half an hour, and filtering honeysuckle residues through a fine sieve to obtain syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 25 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 15 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 10 percent, thus obtaining the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products.
Example 3 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 1.0 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 55 kg of water, 10 kg of dried honeysuckle and 35 kg of white granulated sugar, boiling, decocting with soft fire for half an hour, and filtering honeysuckle residues through a fine sieve to obtain syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 24 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 20 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 15 percent, thus obtaining the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products.
Example 4 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 0.9 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 48 kg of water, 7 kg of honeysuckle and 25 kg of white granulated sugar, boiling, decocting with soft fire for half an hour, and filtering honeysuckle residues through a fine sieve to obtain syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 22 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 17 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 9 percent, thus obtaining the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products.
Example 5 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 0.7 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 52 kg of water, 8 kg of honeysuckle and 33 kg of white granulated sugar, boiling, decocting for half an hour with soft fire, and filtering honeysuckle residues through a fine sieve to obtain syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 25 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 12 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 12 percent, thus obtaining the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products. Effect experiment for detecting mouthfeel of honeysuckle and fingered citron sugar:
example 6 preparation of honeysuckle Fingered citron sugar
The honeysuckle bergamot sugar is prepared by the following preparation method:
(1) selecting raw materials: the honeysuckle and the fingered citron raw materials meet the requirements of the national drug code of the people's republic of China, and the basic conditions are that the color is normal, the appearance is good, no plant diseases and insect pests exist, and the drug effect reaches the standard; the white granulated sugar should meet the national food sanitation standards.
(2) Cutting into blocks: selecting 65 kg of carefully selected fresh fingered citron according with the proportion, rinsing the fingered citron by clear water, placing the fingered citron on a sieve for draining, and then cutting the fingered citron into slices with the thickness of 0.6 cm;
(3) blanching, rinsing and cooling: blanching the sliced fingered citron, rinsing, placing on a sieve, draining and cooling;
(4) juice boiling: mixing 47 parts of water, 6 parts of honeysuckle and 29 parts of white granulated sugar, boiling, decocting for half an hour with soft fire, and filtering honeysuckle residues through a fine sieve to obtain a syrup liquid medicine.
(5) Boiling sugar and drying: and (3) putting the drained and cooled fingered citron slices into the decocted honeysuckle sugar juice for sugar boiling for 5-10 minutes, boiling for 25 minutes with soft fire, and finally turning off the fire until the sugar water is cooled. Taking out the fingered citron slices after being boiled, draining, adding white granulated sugar accounting for 14 percent of the total mass of the fingered citron, sugaring, and drying to reduce the water content of the product to 7 percent to prepare the honeysuckle fingered citron sugar.
(6) Packaging and finishing: weighing and packaging the honeysuckle and fingered citron candies prepared in the step (5) according to the specification of a food bag or bottle, labeling, and boxing finished products.
Effect experiment for detecting mouthfeel of honeysuckle and fingered citron sugar:
the honeysuckle finger citron sugars obtained in examples 1-6 were subjected to sensory evaluation as shown in table 1.
TABLE 1 organoleptic evaluation of the honeysuckle bergamot obtained in examples 1-6
As can be seen from the evaluation results in Table 1, the honeysuckle and fingered citron candy is low in sweetness and not easy to become greasy when being eaten; the appearance is golden, the color is uniform, the product is glittering and translucent, and the product looks good; the fingered citron in the preserved fruit contains the limonin, trace diosmin, hesperidin and a plurality of vitamins, and has the effects of soothing the liver, regulating the flow of qi, harmonizing the stomach, relieving pain and the like; the honeysuckle has the effects of resisting bacteria, viruses, inflammation, heat and the like, the preserved fruit prepared by taking the fingered citron and the honeysuckle as main raw materials has good health-care effect, has very obvious effects of clearing away heat and toxic materials, strengthening spleen, relieving depression, relieving cough and reducing sputum and the like, and is suitable for people of all ages.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the honeysuckle bergamot sugar is characterized by comprising the following steps: decocting fructus Citri Sarcodactylis with sugar by use of flos Lonicerae juice; the preparation method of the honeysuckle flower sugar juice comprises the following steps: mixing water, flos Lonicerae and white sugar, and decocting.
2. The preparation method of the honeysuckle bergamot sugar according to claim 1, wherein the raw materials of the boiled honeysuckle sugar juice comprise the following components in parts by weight: 44-55 parts of water, 4-10 parts of honeysuckle and 20-35 parts of white granulated sugar.
3. The preparation method of the honeysuckle bergamot sugar according to claim 1, wherein the raw materials of the boiled honeysuckle sugar juice comprise the following components in parts by weight: 50 parts of water, 5 parts of honeysuckle and 20 parts of white granulated sugar.
4. The preparation method of honeysuckle bergamot sugar according to claim 1, characterized by further comprising the following steps: sugaring the fingered citron boiled with sugar; further, white granulated sugar with the total mass of 10-20% of the fingered citron is adopted for sugaring; furthermore, white granulated sugar accounting for 15 percent of the total mass of the fingered citron is adopted for sugaring.
5. The preparation method of honeysuckle fingered citron sugar as claimed in claim 4, wherein the fingered citron is dried after sugar soaking, so that the water content is reduced to 5% -15%; further, the water content thereof was reduced to 10%.
6. The preparation method of honeysuckle bergamot sugar according to claim 1, characterized in that before sugar boiling, bergamot is pretreated: blanching, rinsing, draining and cooling the fingered citron.
7. The method for preparing honeysuckle bergamot sugar according to claim 6, wherein before the bergamot is pretreated, the bergamot is cut into slices; further, cutting into 0.3-1.0 cm thick slices; further, the sheet was cut into a thickness of 0.5 cm.
8. The preparation method of honeysuckle bergamot sugar according to any one of claims 1 to 7, wherein the bergamot is fresh bergamot; the flos Lonicerae is dried flos Lonicerae.
9. A honeysuckle bergamot sugar characterized by being obtained by the preparation method of any one of claims 1 to 8.
10. A product comprising the honeysuckle bergamot of claim 9.
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| CN114052114A (en) * | 2021-12-03 | 2022-02-18 | 金杰食品(漳州)有限公司 | Sugared ginger and preparation process thereof |
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| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
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| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
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| CN114052114A (en) * | 2021-12-03 | 2022-02-18 | 金杰食品(漳州)有限公司 | Sugared ginger and preparation process thereof |
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