CN112602815A - Sweet osmanthus syrup and preparation method thereof - Google Patents
Sweet osmanthus syrup and preparation method thereof Download PDFInfo
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- 239000006188 syrup Substances 0.000 title claims abstract description 79
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- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000020334 white tea Nutrition 0.000 claims abstract description 19
- 239000001509 sodium citrate Substances 0.000 claims abstract description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 14
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- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical class OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 5
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- 239000000600 sorbitol Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- KEAYESYHFKHZAL-BJUDXGSMSA-N sodium-22 Chemical group [22Na] KEAYESYHFKHZAL-BJUDXGSMSA-N 0.000 claims description 3
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of syrup preparation, and discloses sweet osmanthus syrup and a preparation method thereof, wherein the sweet osmanthus syrup is prepared by mixing the following raw materials in parts by weight with water: 800 portions of sweet osmanthus primary pulp, 900 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of osmanthus essence and 30-45 portions of white tea powder. The invention can make the taste of the sweet osmanthus more durable and mild.
Description
Technical Field
The invention relates to the technical field of syrup preparation, and particularly relates to sweet osmanthus syrup and a preparation method thereof.
Background
Sweet osmanthus syrup belongs to seasoning syrup, and the seasoning syrup is viscous solution containing high-concentration sugar prepared by boiling or other technologies. The raw materials for preparing the flavoring syrup mainly comprise sugar and water, and optionally contain natural fruit components and natural plant components, and optionally food additives such as essence, pigment, antiseptic, etc. Since the sugar content of the syrup is very high, it can be preserved for a long time without refrigeration in a sealed state. The flavoring syrup can be used for preparing beverage such as coffee, cocktail or sweet food, and can be widely used in food such as beverage, dairy product, ice cream, cake, etc. for flavoring and coloring food. At present, the common flavoring syrup mainly comprises fruit syrup such as apple syrup, strawberry syrup, banana syrup, kiwi fruit syrup, mango syrup, glucose syrup and the like, and nut syrup such as caramel syrup, coffee syrup, toffee syrup, chocolate syrup and the like, wherein the osmanthus syrup has been published abroad, but the method mainly focuses on products prepared by mixing sugar, water, osmanthus essence and pigment, and few pure natural plant syrups prepared by edible osmanthus are available.
The osmanthus fragrans is one of ten traditional flowers in China, integrates greening, beautifying and perfuming, is an excellent garden tree species with both appreciation and practicality, is clean and dust-free, can be used for preventing the deep energy from overflowing, and is worthy of one. In autumn, sweet osmanthus is an open season of sweet osmanthus, the sweet osmanthus has a sharp fragrance, is also the best time for eating sweet osmanthus, is rich in amino acids, vitamins, trace elements and other nutritional ingredients, has the effects of dispelling cold, breaking knots, reducing phlegm and relieving cough, is used for toothache, cough, asthma and excessive phlegm, amenorrhea and abdominal pain, can be used for food, and can be used for making cakes, syrup, wine brewing and the like. Therefore, sweet osmanthus products such as syrup which are free of additives, rich in nutrition and easy to store are popular.
However, the osmanthus fragrans fragrance is heavy, so that the formed product even has greasy taste due to the excessively strong fragrance, and brings bad feeling to the taste and smell of the eater.
Disclosure of Invention
The invention aims to solve the problem that the existing sweet osmanthus syrup has over-strong taste.
The sweet osmanthus syrup is prepared by adding water to the following raw materials in parts by weight: 800 portions of sweet osmanthus primary pulp, 900 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of osmanthus essence and 30-45 portions of white tea powder.
The scheme has the advantages that:
the white tea belongs to slightly fermented tea, is processed by only drying in the sun or drying with slow fire without deactivating enzymes or rolling, and has the quality characteristics of complete bud, complete body, faint scent, yellow green and clear soup color, light taste and sweet taste. The white tea powder has all the characteristics of white tea and is easier to be integrated with other tastes.
Compare in current sweet-scented osmanthus syrup, this scheme has increased white tea powder, can increase the integration of sweet-scented osmanthus taste and syrup through white tea powder, makes the sweet-scented osmanthus taste mix more evenly in the syrup, and makes the fragrant smell of sweet-scented osmanthus lasting peaceful more, balances the greasy taste that the sweet-scented osmanthus fragrance formed because of the excess concentration, increases faint tea fragrance simultaneously.
Further, the osmanthus primary pulp is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of osmanthus petals, 0.1-0.3 part of citric acid and 2-3 parts of water.
The rapid preparation of the osmanthus primary pulp is facilitated.
Further, the feed is prepared by mixing the following raw materials in parts by weight with water: 780 parts of osmanthus original pulp, 850 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of osmanthus essence and 40 parts of white tea powder.
The sweet osmanthus syrup prepared by the formula has the best taste.
Further, the pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 part by mass of sodium citrate and 22-25 parts by mass of water.
The pectin solution arranged in the way can better blend the tastes of the white tea and the sweet osmanthus.
Further, the osmanthus primary pulp is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of osmanthus petals, 0.1 part of citric acid and 2 parts of water.
The sweet osmanthus original pulp prepared in the way has the best taste.
The invention also provides a preparation method of the sweet osmanthus syrup, which comprises the following steps:
step one, putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding the osmanthus primary pulp in sequence, and continuously stirring and heating to 90-95 ℃;
adding the pectin solution into a mixing tank, and stirring for more than 10 min;
putting the white tea powder, the citric acid and the sodium citrate into the solution, adding the same amount of water for dissolving, then adding into a mixing tank in a splashing mode, adding the rest maltose syrup, and keeping the temperature at 90-95 ℃ for 25 +/-5 min;
adding osmanthus essence into the mixing tank, stirring and preserving heat for 20min, and then pumping into an evaporator for concentration;
and step five, concentrating until the content of soluble solids reaches 80 +/-1%, discharging to a finished product tank, and obtaining a product to be filled.
The method has the advantages that:
the method is simple and easy to operate, the preparation of the sweet osmanthus syrup can be rapidly completed, and the prepared sweet osmanthus syrup can be prepared by taking the white tea as a medium because of the addition of the white tea powder and the addition sequence of the white tea powder, so that the taste of sweet osmanthus is fully mixed into the syrup, and the lasting and unique flavor is realized.
Further, the syrup concentrated to the soluble solid content of 80 plus or minus 1 percent is respectively filled into capsules, and the capsules are canned into finished product cans.
Compare in direct canning with the syrup, pour into the syrup in the middle of the individual capsule earlier, effectively isolated syrup and the contact of air, be favorable to the use and the save of syrup more.
Further, the capsule is in a truncated cone shape with a gradually reduced cross-sectional area.
The circular truncated cone shape is convenient for processing, and the capsule shell can be cast and molded by the same mould opening method. More importantly, the circular truncated cone shape is convenient for filling syrup into the capsule from the small end of the circular truncated cone shape to the large end and then sealing the small end, so that the whole capsule is prepared.
Further, the capsule is made of a water-soluble polymeric material.
The capsules are made water soluble and after the capsules are placed in hot water, the syrup is quickly dissolved out.
Further, the capsule is made of gelatin or a water-soluble cellulose derivative of hydroxypropylmethylcellulose.
Water-soluble cellulose derivatives of gelatin and hydroxypropylmethylcellulose are among the best materials that can be used to make the capsule shell.
Detailed Description
The following is further detailed by way of specific embodiments:
example one
In order to make up for the defects of the prior art, the embodiment provides the sweet osmanthus syrup which is full and complete in fragrance, natural and full in taste and stable in color and the preparation method thereof.
The sweet osmanthus syrup in the embodiment is prepared by mixing the following raw materials in parts by weight with water: 800 portions of sweet osmanthus primary pulp, 900 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of osmanthus essence and 30-45 portions of white tea powder; wherein the osmanthus primary pulp is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of osmanthus petals, 0.1-0.3 part of citric acid and 2-3 parts of water.
The preferable weight ratio is as follows: 780 parts of osmanthus original pulp, 850 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of osmanthus essence and 40 parts of white tea powder.
The pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 part by mass of sodium citrate and 22-25 parts by mass of water.
Preferably, the osmanthus primary pulp is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of osmanthus petals, 0.1 part of citric acid and 2 parts of water.
The preparation method of the sweet osmanthus syrup comprises the following steps:
(1) putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding the osmanthus primary pulp in sequence, and continuously stirring and heating to 90-95 ℃;
(2) adding pectin solution into a blending tank, and stirring for more than 10 min;
(3) putting white tea powder, citric acid and sodium citrate into the solution, adding water with equal amount, dissolving, adding into a mixing tank by sprinkling, adding the rest maltose syrup, and keeping the temperature at 90-95 deg.C for 25 + -5 min;
(4) adding flos Osmanthi Fragrantis essence into the material mixing tank, stirring, maintaining the temperature for 20min, and concentrating in an evaporator;
(5) concentrating until the content of soluble solid reaches 80 +/-1%, discharging to a finished product tank, and obtaining the product to be filled.
In the step (1), the preparation process of the osmanthus fragrans raw pulp comprises the steps of mixing the osmanthus fragrans petals with maltose, white granulated sugar and water, stirring and pulping to obtain osmanthus fragrans pulp; adding citric acid into the slurry, keeping the temperature at 40-70 deg.C for 7-15 days, and cooling to obtain the original slurry.
In the step (2), the pectin solution is prepared by uniformly mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder and 0.2-0.5 part by mass of sodium citrate in a clean container, and stirring and dissolving the mixture by using 22-25 parts by mass of water with the temperature of 20 +/-10 ℃ until no clot exists in the pectin solution; after the pectin solution is added into the batching tank, the container is cleaned by a small amount of clear water, and the pectin solution is completely added into the product.
The indexes of the sweet osmanthus syrup product obtained by the embodiment are as follows: (1) sensory: the color is golden yellow and is colloidal viscous liquid; the sweet osmanthus tea has the special fragrance of sweet osmanthus, is sweet but not greasy, has lasting and mild fragrance, and simultaneously has the faint scent of tea; (2) physical and chemical indexes: the soluble solids content was 80%.
In the embodiment, the sweet osmanthus syrup is prepared by taking the sweet osmanthus raw pulp and the maltose syrup as main raw materials, so that the sweet osmanthus has strong and complete aroma, is natural and vivid, has mellow and full taste, is harmonious and soft, is clear and free of precipitate, has hidden visible sweet osmanthus petals and stable color, not only retains the unique aroma of sweet osmanthus, but also retains the natural color of sweet osmanthus, has active ingredients of sweet osmanthus, and can be widely applied to beverages, dairy products, ice cream, cakes, food ingredients and health care products.
The method has the advantages of simple process steps, reasonable design, flexible application, stable product quality, superior quality, effective retention of unique aroma and sweet osmanthus pigment of sweet osmanthus, full improvement of the utilization rate of sweet osmanthus, and suitability for wide popularization and application.
Compared with the sweet osmanthus syrup sold in the existing market, the sweet osmanthus syrup prepared according to the optimal formula has the advantages of milder and more lasting fragrance, no pungent smell, gradually deepened sweet taste from light sweet taste, and comprehensive sweet taste of tea fragrance and slightly astringent taste, so that a change process of lightening the sweet taste is realized, and better experience and aftertaste can be brought to people.
Example two
In this example, the syrup concentrated to 80 ± 1% soluble solids was poured into capsules, respectively, and the capsules were canned into finished cans. Compare in direct canning with the syrup, pour into the syrup in the middle of the individual capsule earlier, effectively isolated syrup and the contact of air, be favorable to the use and the save of syrup more.
The shape of the capsule shell is a truncated cone shape with gradually reduced sectional area. The circular truncated cone shape is convenient for processing, and the capsule shell can be cast and molded by the same mould opening method. The small end of the circular truncated cone is not sealed at first, and the whole circular truncated cone is in a conical tube shape with the sealed bottom end, so that the circular truncated cone is convenient to manufacture. More importantly, the circular truncated cone shape is convenient for filling syrup into the capsule from the small end of the circular truncated cone shape to the large end and then sealing the small end, so that the whole capsule is prepared.
The capsule is made of water-soluble polymer material. The capsules are made water soluble and after the capsules are placed in hot water, the syrup is quickly dissolved out.
The capsule shell may be made of gelatin or a water-soluble cellulose derivative of hydroxypropyl methylcellulose. Water-soluble cellulose derivatives of gelatin and hydroxypropylmethylcellulose are among the best materials that can be used to make the capsule shell.
The foregoing is merely an example of the present invention, and common general knowledge in the field of known specific structures and characteristics is not described herein in any greater extent than that known in the art at the filing date or prior to the priority date of the application, so that those skilled in the art can now appreciate that all of the above-described techniques in this field and have the ability to apply routine experimentation before this date can be combined with one or more of the present teachings to complete and implement the present invention, and that certain typical known structures or known methods do not pose any impediments to the implementation of the present invention by those skilled in the art. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. The sweet osmanthus syrup is characterized by being prepared by mixing the following raw materials in parts by weight with water: 800 portions of sweet osmanthus primary pulp, 900 portions of maltose syrup, 30-45 portions of pectin solution, 2-3 portions of citric acid, 1-2 portions of sodium citrate, 1-2.5 portions of osmanthus essence and 30-45 portions of white tea powder.
2. The osmanthus syrup according to claim 1, wherein the osmanthus puree is prepared by mixing 4-8 parts of maltose, 2-4 parts of white granulated sugar, 2-3 parts of osmanthus petals, 0.1-0.3 part of citric acid and 2-3 parts of water.
3. The sweet osmanthus syrup according to claim 1, wherein the sweet osmanthus syrup is prepared by mixing the following raw materials in parts by weight with water: 780 parts of osmanthus original pulp, 850 parts of maltose syrup, 35 parts of pectin solution, 2.5 parts of citric acid, 1.2 parts of sodium citrate, 1.8 parts of osmanthus essence and 40 parts of white tea powder.
4. The sweet osmanthus syrup according to claim 1, wherein the pectin solution is prepared by mixing 2-3 parts by mass of pectin, 10-15 parts by mass of sorbitol powder, 0.2-0.5 part by mass of sodium citrate and 22-25 parts by mass of water.
5. The osmanthus syrup according to claim 3, wherein the osmanthus puree is prepared by mixing 6 parts of maltose, 3 parts of white granulated sugar, 2.5 parts of osmanthus petals, 0.1 part of citric acid and 2 parts of water.
6. The preparation method of the sweet osmanthus syrup is characterized by comprising the following steps of:
step one, putting 2/3 of the total weight of maltose into a mixing tank, stirring and heating to 60-70 ℃, adding the osmanthus primary pulp in sequence, and continuously stirring and heating to 90-95 ℃;
adding the pectin solution into a mixing tank, and stirring for more than 10 min;
putting the white tea powder, the citric acid and the sodium citrate into the solution, adding the same amount of water for dissolving, then adding into a mixing tank in a splashing mode, adding the rest maltose syrup, and keeping the temperature at 90-95 ℃ for 25 +/-5 min;
adding osmanthus essence into the mixing tank, stirring and preserving heat for 20min, and then pumping into an evaporator for concentration;
and step five, concentrating until the content of soluble solids reaches 80 +/-1%, discharging to a finished product tank, and obtaining a product to be filled.
7. The method for preparing osmanthus syrup according to claim 6, wherein in the fifth step, the syrup concentrated to 80 ± 1% of soluble solids is filled into capsules, and the capsules are canned into finished product cans.
8. The method for preparing osmanthus syrup according to claim 7, wherein the capsule is in the shape of a truncated cone with a gradually decreasing cross-sectional area.
9. The method for preparing osmanthus syrup according to claim 8, wherein the capsule is made of water-soluble polymeric material.
10. The method for preparing osmanthus syrup according to claim 9, wherein the capsule is made of gelatin or a water-soluble cellulose derivative of hydroxypropyl methylcellulose.
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