CN111657462A - 一种红蜜枸杞膏及其制备方法 - Google Patents
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Abstract
本发明公开了一种红蜜枸杞膏及其制备方法,是将鲜枸杞或枸杞经水煎煮提取浸膏,再加入红糖、蜂蜜制成膏滋。本发明不仅食用方便,还最大限度提取了有效成分,长期食用具有提高身体免疫力、抗衰老、抗疲劳的作用。
Description
技术领域
本发明涉及一种食品,尤其涉及一种红蜜枸杞膏及其制备方法。
背景技术
枸杞,为茄科植物宁夏枸杞的干燥成熟果实。味甘性平,归肝、肾经,具有滋补肝肾,益精明目的功效。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,血虚萎黄,目昏不明。
枸杞中含有丰富的枸杞多糖、甜菜碱、枸杞色素等活性物质和胡萝卜素、维生素等营养物质,具有提高机体免疫力、抗衰老、养肝明目等作用。枸杞除了用作中药治病以外还可用来食用以强身健体。一直以来,枸杞食用方法基本停留在煲汤和泡水喝上,而最常用的是泡水喝,具体方法就是用开水反复浸泡。随着科学技术的不断发展和人们生活节奏的加快,急需一种能简便快捷的食用的枸杞产品,一方面要能最大限度的保证其有效成份,另一方面要能方便食用。
发明内容
本发明是在原有枸杞泡水的基础上通过现代科学技术手段提取枸杞有效成分,加入红糖、蜂蜜制成膏滋,一方面通过提取工艺最大限度提取了有效成分,另一方面制成膏滋服用时可直接服用或加少许热水冲服,方便快捷。
此外,枸杞属于浆果,水分、糖分含量高,制成干品也较麻烦,本发明也可将鲜枸杞直接提取有效成分后加入红糖和蜂蜜制成膏滋,操作简单,便于贮存和使用,特别适合鲜枸杞的深加工。
本发明技术方案如下:一种红蜜枸杞膏,主要将枸杞进行煎煮提取浓缩成浸膏,再加入红糖和蜂蜜制成可供随时食用的膏滋。
所述红蜜枸杞膏中枸杞浸膏与红糖和蜂蜜的重量比为1:0.5~5:0.5~5。
优选的,红蜜枸杞膏中枸杞浸膏与红糖和蜂蜜的重量比为1:2:2。
红蜜枸杞膏制备方法:首先提取枸杞浸膏,将漂洗好的枸杞,加水煎煮2-3次,第一次加8-12倍量水,煎煮2-3小时,过滤;第二次加8-10倍量水煎煮1-2小时,过滤;第三次加8-10倍量水煎煮1-2小时,过滤;合并滤液,浓缩至相对密度1.20-1.30,即得枸杞浸膏备用。再称取红糖,加入适量纯化水加热溶解,再加入蜂蜜、枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.30-1.45(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
具体的,首先提取枸杞浸膏,将漂洗好的枸杞,加水煎煮三次,第一次加10倍量水,煎煮2小时,过滤;第二次加10倍量水煎煮1小时,过滤;第三次加10倍量水煎煮1小时,过滤;合并滤液,减压浓缩至相对密度1.25,即得枸杞浸膏备用。再称取红糖,加入0.5倍量的纯化水加热溶解,再加入蜂蜜、枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.35-1.40(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
本发明中枸杞采用水煎煮提取,有效成分提取完全;浓缩时采用减压回收的方法,缩短操作时间,并减少了有效成分的破坏和损失;制成膏滋时加入红糖和蜂蜜,红糖是甘蔗榨汁,经过简易处理并浓缩形成的带蜜糖。因没有经过高度精练,它们几乎保留了蔗汁中的全部成分,除了具备糖的功能外,还含有维生素和微量元素,如铁、锌、锰、铬等,具有益气补血、健脾暖胃、缓中止痛、活血化淤的作用。蜂蜜是一种营养丰富的天然滋养食品,也是最常用的滋补品之一。据分析,含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、磷等多种有机酸和有益人体健康的微量元素,以及果糖、葡萄糖、淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒、美白养颜、润肠通便之功效。由红糖和蜂蜜与枸杞制成的膏滋更营养。
为了考察各实施例产品的口感及稳定性,我们将各实施例的红蜜枸杞膏置于日光下进行观察,各实施例产品颜色均匀,流动性适中;经试食,食用方便,味道纯正香甜。同时将各实施例产品置于温度40℃ ± 2℃、相对湿度75% ± 5%条件下放置3个月,进行了加速稳定性考察,结果各实施例产品质量稳定性良好。
具体实施方式
实施例1:枸杞浸膏提取:称取5kg枸杞,漂洗干净,加水煎煮三次,第一次加60kg水,煎煮3小时,过滤;第二次加50kg水煎煮2小时,过滤;第三次加50kg水煎煮1小时,过滤;合并滤液,减压浓缩至相对密度1.28,即得枸杞浸膏备用。再称取1kg红糖,加入1kg纯化水加热溶解,再加入1kg蜂蜜、1kg枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.35(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
实施例2:枸杞浸膏提取:称取5kg枸杞,漂洗干净,加水煎煮两次,第一次加50kg水,煎煮3小时,过滤;第二次加50kg水煎煮2小时,过滤;合并滤液,减压浓缩至相对密度1.25,即得枸杞浸膏备用。再称取1kg红糖,加入0.5kg纯化水加热溶解,再加入1kg蜂蜜、2kg枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.40(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
实施例3:枸杞浸膏提取:称取5kg枸杞,漂洗干净,加50kg水浸泡1小时,加热煎煮2小时,过滤;第二次加50kg水煎煮1小时,过滤;第三次加50kg水煎煮1小时,过滤;合并滤液,减压浓缩至相对密度1.25,即得枸杞浸膏备用。再称取1kg红糖,加入0.6kg纯化水加热溶解,再加入1kg蜂蜜、0.5kg枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.38(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
实施例4:枸杞浸膏提取:称取5kg鲜枸杞,漂洗干净,加水煎煮三次,第一次加50kg水,煎煮2小时,过滤;第二次加50kg水煎煮2小时,过滤;第三次加40kg水煎煮1小时,过滤;合并滤液,减压浓缩至相对密度1.30,即得枸杞浸膏备用。再称取1kg红糖,加入0.8kg纯化水加热溶解,再加入2kg蜂蜜、3kg枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.35(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
实施例5:枸杞浸膏提取:称取5kg鲜枸杞,漂洗干净,捣烂,加水煎煮二次,第一次加50kg水,煎煮2小时,过滤;第二次加50kg水煎煮2小时,过滤;合并滤液,减压浓缩至相对密度1.26,即得枸杞浸膏备用。再称取1kg红糖,加入0.5kg纯化水加热溶解,再加入0.5kg蜂蜜、0.5kg枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.40(20℃)之间时,升温至100℃,100℃保温30分钟,灭菌,分装即得。
Claims (7)
1.一种红蜜枸杞膏,其特征在于,所述红蜜枸杞膏由枸杞浸膏、红糖和蜂蜜经加工制备而成,所述枸杞浸膏与红糖和蜂蜜的重量比为1:0.5~5:0.5~5。
2.根据权利要求1所述的红蜜枸杞膏,其特征在于,所述枸杞浸膏与红糖和蜂蜜的重量比为1:2:2。
3.根据权利要求1或2所述的红蜜枸杞膏,其特征在于,所述枸杞浸膏的制备方法为:将漂洗好的枸杞,加水煎煮2-3次,第一次加8-12倍量水,煎煮2-3小时,过滤;第二次加8-10倍量水煎煮1-2小时,过滤;第三次加8-10倍量水煎煮1-2小时,过滤;合并滤液,浓缩至相对密度1.20-1.30,即得。
4.根据权利要求1或2所述的红蜜枸杞膏,其特征在于,所述枸杞浸膏的制备方法为:将漂洗好的鲜枸杞,加水煎煮2-3次,第一次加8-12倍量水,煎煮2-3小时,过滤;第二次加8-10倍量水煎煮1-2小时,过滤;第三次加8-10倍量水煎煮1-2小时,过滤;合并滤液,浓缩至相对密度1.20-1.30,即得。
5.根据权利要求1或2所述的红蜜枸杞膏,其特征在于,所述枸杞浸膏的制备方法为:将漂洗好的鲜枸杞,捣烂,加水煎煮2-3次,第一次加8-12倍量水,煎煮2-3小时,过滤;第二次加8-10倍量水煎煮1-2小时,过滤;第三次加8-10倍量水煎煮1-2小时,过滤;合并滤液,浓缩至相对密度1.20-1.30,即得。
6.根据权利要求1或2所述的红蜜枸杞膏,其特征在于,所述红蜜枸杞膏的制备方法为:按比例称取重量份的红糖,加入0.5-1倍重量份的纯化水加热溶解,再加入重量份蜂蜜和枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.30-1.45(20℃)之间时,升温至100℃,保温30分钟,灭菌,分装即得。
7.根据权利要求6所述的红蜜枸杞膏,其特征在于,所述红蜜枸杞膏的制备方法为:按比例称取重量份的红糖,加入0.5倍重量份的纯化水加热溶解,再加入重量份蜂蜜和枸杞浸膏,混合均匀,加热,搅拌,待密度升至1.30-1.40(20℃)之间时,升温至100℃,保温30分钟,灭菌,分装即得。
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