CN112641062A - Winter fruit pear syrup and preparation process thereof - Google Patents
Winter fruit pear syrup and preparation process thereof Download PDFInfo
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- CN112641062A CN112641062A CN202011500095.5A CN202011500095A CN112641062A CN 112641062 A CN112641062 A CN 112641062A CN 202011500095 A CN202011500095 A CN 202011500095A CN 112641062 A CN112641062 A CN 112641062A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses winter pear syrup and a preparation process thereof, belonging to the technical field of health care food and preparation processes thereof, and comprising the following formula raw materials in parts by weight: 1200-1500 parts of winter pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice and 20-26 parts of honey, and the preparation process comprises the following steps: s1, picking and storing raw materials in a cellar; s2, analyzing active ingredients; s3, processing raw materials; s4, blending; s5, refining and concentrating; s6, sterilizing and canning; s7, finished product inspection, namely the winter pear syrup is prepared by adopting the preparation process of the winter pear syrup disclosed by the invention, so that the winter pear syrup can effectively keep the unique taste of the winter pears, is convenient to eat, is full of influenza and pleasant in sour and sweet, has the effects of cleaning lung, eliminating phlegm, relieving cough, dispelling cold, relaxing bowels, clearing fire, preventing cold, clearing heat, diminishing inflammation and the like, and is long in quality guarantee period and easy to store.
Description
Technical Field
The invention belongs to the technical field of health-care food and a preparation process thereof, and particularly relates to winter pear syrup and a preparation process thereof.
Background
The winter pear pulp is water white, thin, crisp and juicy, has moderate sweet and sour taste and is suitable for storage. The water content is about 85 percent, and the beverage is rich in various nutrient substances such as fruit acid, grape acid, cane sugar, malic acid, protein, calcium, phosphorus, iron, vitamin and the like, and has higher nutritive value. It not only has the beauty of fresh eating, but also has the wonderful effects of steaming and cooking. Eating raw food can promote the production of body fluid, moisten lung, clear internal heat, and eating cooked food can nourish internal organs, relieve cough and dispel cold. The fresh fruits are stored in winter winters, if the fresh fruits are hollowed, denucleated, then seasonings such as honey and rock sugar are added, the mouth of the fruits is closed, the fruits are boiled to obtain sweet and delicious 'hot wintergreen fruits', the soup and the fruits are eaten together, the special effects of reducing phlegm and relieving cough, helping digestion, promoting appetite and the like are achieved, winter pears of patients with senile asthma and tracheitis are slightly thin in peel and yellow, mother pears are better than male pears in eating, the pulp is thinner, and the hot wintergreen fruits boiled by the rock sugar, the pepper and the pepper have a good effect of treating cold and cough.
The pear is usually suitable for raw eating, but the winter fruit pear is cooked to eat but has unique flavor. The winter pear paste convenient to eat is provided, so that the winter pear paste has important significance in the propaganda and popularization aspects of the winter pears.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the winter pear paste and the preparation process thereof, aiming at the problems, the winter pear paste can effectively keep the unique taste of the winter pears, is convenient to eat, is full of influenza and pleasant in sour and sweet taste, has the effects of cleaning lung, expelling phlegm, relieving cough, dispelling cold, relaxing bowels, clearing away fire, preventing cold, clearing heat, diminishing inflammation and the like, has long shelf life, and is easy to store.
In order to achieve the purpose, the invention adopts the technical scheme that:
the winter fruit pear syrup comprises the following formula raw materials in parts by weight: 1200-1500 parts of winter pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice and 20-26 parts of honey.
The winter fruit pear syrup comprises the following formula raw materials in parts by weight: 1300 parts of winter pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaves, 20 parts of honeysuckle, 20 parts of liquorice and 24 parts of honey.
A preparation process of winter pear syrup comprises the following steps:
s1: raw material picking and cellaring: picking up the fresh winter pear fruits, storing in a cool and ventilated storage cellar, and fully sweating the fresh winter pear fruits;
s2: active ingredient analysis: taking out the winter pears which are perspired in the storage cellar, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the winter pears, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: cleaning winter pear, removing seeds and cores, crushing into blocks, juicing and filtering the winter pear blocks to obtain winter pear juice;
s4: blending: cleaning and crushing bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice, adding the crushed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice into the winter pear juice in proportion, decocting for 1-2 hours, and filtering with a filter screen to obtain an extracting solution;
s5: refining and concentrating: boiling the extractive solution in a sealed stainless steel pot, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is close to the end point, naturally cooling the obtained concentrated solution to below 60 deg.C, adding Mel, and mixing;
s6: sterilizing and canning: sterilizing the storage tank, filling the concentrated solution added with honey into the storage tank, sealing to obtain winter pear paste, and preserving the storage tank filled with the winter pear paste at constant temperature of 35 ℃;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the winter pear syrup stored in a sealed way to obtain an analysis report of the nutrient components in the winter pear syrup, comparing the analysis reports of the nutrient components in the winter pear syrup with the analysis reports of the nutrient components in the winter pear syrup, and determining the change rule of each nutrient component.
The winter pear fresh fruit is stored in a storage cellar for 30 days, the winter pear fresh fruit is fully sweated, the temperature in the storage cellar is 3 ℃, and the humidity is controlled to be 6-12%.
Compared with the prior art, the invention has the following beneficial effects:
1) the winter fruit pear fresh fruit is stored in the storage cellar, so that the sweating process of the winter fruit pear fresh fruit can be effectively realized, and the storage time of the winter fruit pear is effectively prolonged;
2) the winter pear syrup is prepared by adopting the preparation process of the winter pear syrup disclosed by the invention, so that the winter pear syrup can effectively keep the unique taste of winter pears and is convenient to eat, the syrup is full of influenza and pleasant in sweetness and sourness, has the effects of cleaning lung, eliminating phlegm, relieving cough, dispelling cold, relaxing bowels, clearing heat, preventing cold, clearing heat, diminishing inflammation and the like, is long in shelf life and is easy to store;
3) through analyzing and comparing the nutrient components in the winter pears and the winter pear paste, the change rule of each nutrient component in the winter pears can be conveniently determined by workers, the adding content of subsequent ingredients can be changed in time, powerful data support is provided for optimization of subsequent process parameters, and the nutrient value of the winter pear paste is effectively improved.
Detailed Description
The present invention will now be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The winter fruit pear syrup disclosed by the invention comprises the following formula raw materials in parts by weight: 1300 parts of winter pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaves, 20 parts of honeysuckle, 20 parts of liquorice and 24 parts of honey.
A preparation process of winter pear syrup comprises the following steps:
s1: raw material picking and cellaring: picking up the winter pear fresh fruits, storing the winter pear fresh fruits in a storage cellar for 30 days, fully sweating the winter pear fresh fruits, controlling the temperature in the storage cellar to be 3 ℃ and controlling the humidity to be 6-12%;
s2: active ingredient analysis: taking out the winter pears which are perspired in the storage cellar, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the winter pears, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1300 parts of winter pear, cleaning, removing seeds and hearts of the weighed winter pear, crushing the weighed winter pear into blocks, juicing and filtering the winter pear blocks to obtain winter pear juice;
s4: blending: weighing 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of folium eriobotryae, 20 parts of honeysuckle and 20 parts of liquorice, cleaning and crushing the weighed bulbus fritilariae, fructus momordicae, folium eriobotryae, honeysuckle and liquorice, adding the crushed materials into winter pear juice according to a certain proportion, decocting for 1.5h, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: boiling the extract in a sealed stainless steel pot, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is close to the end point, naturally cooling the obtained concentrated solution to below 60 deg.C, and adding 24 parts of Mel into the concentrated solution;
s6: sterilizing and canning: sterilizing the storage tank, filling the concentrated solution added with honey into the storage tank, sealing to obtain winter pear paste, and preserving the storage tank filled with the winter pear paste at constant temperature of 35 ℃;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the winter pear syrup stored in a sealed way to obtain an analysis report of the nutrient components in the winter pear syrup, comparing the analysis reports of the nutrient components in the winter pear syrup with the analysis reports of the nutrient components in the winter pear syrup, and determining the change rule of each nutrient component.
Example 2
The winter fruit pear syrup disclosed by the invention comprises the following formula raw materials in parts by weight: 1200 parts of winter pear, 17 parts of bulbus fritilariae, 16 parts of momordica grosvenori, 21 parts of loquat leaves, 16 parts of honeysuckle, 18 parts of liquorice and 21 parts of honey.
A preparation process of winter pear syrup comprises the following steps:
s1: raw material picking and cellaring: picking up the winter pear fresh fruits, storing the winter pear fresh fruits in a storage cellar for 30 days, fully sweating the winter pear fresh fruits, controlling the temperature in the storage cellar to be 3 ℃ and controlling the humidity to be 6-12%;
s2: active ingredient analysis: taking out the winter pears which are perspired in the storage cellar, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the winter pears, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1200 parts of winter pear, cleaning, removing seeds and hearts of the weighed winter pear, crushing the weighed winter pear into blocks, juicing and filtering the winter pear blocks to obtain winter pear juice;
s4: blending: weighing 17 parts of bulbus fritilariae, 16 parts of momordica grosvenori, 21 parts of loquat leaves, 16 parts of honeysuckle and 18 parts of liquorice, cleaning and crushing the weighed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice, adding the crushed materials into winter pear juice according to a certain proportion, decocting for 1h, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: boiling the extract in a sealed stainless steel pot, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is close to the end point, naturally cooling the obtained concentrated solution to below 60 deg.C, and adding 21 parts of Mel into the concentrated solution;
s6: sterilizing and canning: sterilizing the storage tank, filling the concentrated solution added with honey into the storage tank, sealing to obtain winter pear paste, and preserving the storage tank filled with the winter pear paste at constant temperature of 35 ℃;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the winter pear syrup stored in a sealed way to obtain an analysis report of the nutrient components in the winter pear syrup, comparing the analysis reports of the nutrient components in the winter pear syrup with the analysis reports of the nutrient components in the winter pear syrup, and determining the change rule of each nutrient component.
Example 3
The winter fruit pear syrup disclosed by the invention comprises the following formula raw materials in parts by weight: 1500 parts of winter pear, 22 parts of bulbus fritilariae, 21 parts of momordica grosvenori, 26 parts of loquat leaves, 26 parts of honeysuckle, 21 parts of liquorice and 26 parts of honey.
A preparation process of winter pear syrup comprises the following steps:
s1: raw material picking and cellaring: picking up the winter pear fresh fruits, storing the winter pear fresh fruits in a storage cellar for 30 days, fully sweating the winter pear fresh fruits, controlling the temperature in the storage cellar to be 3 ℃ and controlling the humidity to be 6-12%;
s2: active ingredient analysis: taking out the winter pears which are perspired in the storage cellar, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the winter pears, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: weighing 1500 parts of winter pear, cleaning, removing seeds and cores of the weighed winter pear, crushing the winter pear into blocks, juicing and filtering the winter pear blocks to obtain winter pear juice;
s4: blending: weighing 22 parts of bulbus fritilariae, 21 parts of momordica grosvenori, 26 parts of loquat leaves, 26 parts of honeysuckle and 21 parts of liquorice, cleaning and crushing the weighed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice, adding the crushed materials into pear juice according to a proportion, decocting for 2 hours, and filtering by using a filter screen to obtain an extracting solution;
s5: refining and concentrating: boiling the extract in a sealed stainless steel pot, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is close to the end point, naturally cooling the obtained concentrated solution to below 60 deg.C, and adding 26 parts of Mel into the concentrated solution;
s6: sterilizing and canning: sterilizing the storage tank, filling the concentrated solution added with honey into the storage tank, sealing to obtain winter pear paste, and preserving the storage tank filled with the winter pear paste at constant temperature of 35 ℃;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the winter pear syrup stored in a sealed way to obtain an analysis report of the nutrient components in the winter pear syrup, comparing the analysis reports of the nutrient components in the winter pear syrup with the analysis reports of the nutrient components in the winter pear syrup, and determining the change rule of each nutrient component.
Through comprehensive analysis of the variety and the content of the nutrient components of the winter pears, the change rule of the nutrient components in the processing process of the winter pear paste is dynamically monitored, the loss rate of the nutrient components is reduced through technical attack and key point control, and the maximization of the nutrient value of the winter pear paste is ensured.
According to the analysis report of the nutritional ingredients in the batch of winter pears, the optimization of the type and the addition of the color fixative, the optimization of parameters such as a juicing process, a concentrating process and the like are realized, the browning phenomenon of the winter pears in the processing process is inhibited, and the sensory quality of the winter pear paste is improved.
And (3) analyzing nutrient components of winter pears: the method is characterized in that fresh winter pear is used as a raw material, the types and contents of phenolic acid, flavone and terpenoid compounds in the winter pear are analyzed, the active ingredients of the winter pear are determined, the problem that the types and contents of the active ingredients of the winter pear are not determined is solved, and basic data are provided for dynamic monitoring and nutrition evaluation of the active ingredients of the winter pear paste;
the key technology for processing winter pear syrup is improved: the change rule of the active ingredients of the fresh winter pear fruits in the processing process is dynamically analyzed, the key point of the loss of the active ingredients is determined, the retention rate of the active ingredients is used as an index, the sense and the flavor of the product are used as the basis, the process parameters are optimized, and the nutritional value of the winter pear paste is improved.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained in the present document by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention.
Claims (4)
1. The winter fruit pear syrup is characterized in that: comprises the following formula raw materials in parts by weight: 1200-1500 parts of winter pear, 16-22 parts of bulbus fritilariae, 16-22 parts of fructus momordicae, 20-26 parts of folium eriobotryae, 16-22 parts of honeysuckle, 16-22 parts of liquorice and 20-26 parts of honey.
2. The winter fruit pear syrup according to claim 1, wherein: the winter fruit pear syrup comprises the following formula raw materials in parts by weight: 1300 parts of winter pear, 20 parts of bulbus fritilariae, 20 parts of fructus momordicae, 24 parts of loquat leaves, 20 parts of honeysuckle, 20 parts of liquorice and 24 parts of honey.
3. The preparation process of the winter fruit pear syrup according to claim 1, characterized in that: the method comprises the following steps:
s1: raw material picking and cellaring: picking up the fresh winter pear fruits, storing in a cool and ventilated storage cellar, and fully sweating the fresh winter pear fruits;
s2: active ingredient analysis: taking out the winter pears which are perspired in the storage cellar, detecting and analyzing the types and the contents of the nutrient components to obtain an analysis report of the nutrient components in the winter pears, and determining the weight proportion of the ingredients according to the analysis report;
s3: raw material treatment: cleaning winter pear, removing seeds and cores, crushing into blocks, juicing and filtering the winter pear blocks to obtain winter pear juice;
s4: blending: cleaning and crushing bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice, adding the crushed bulbus fritilariae, momordica grosvenori, loquat leaves, honeysuckle and liquorice into the winter pear juice in proportion, decocting for 1-2 hours, and filtering with a filter screen to obtain an extracting solution;
s5: refining and concentrating: boiling the extractive solution in a sealed stainless steel pot, concentrating under reduced pressure with slow fire, concentrating with slow fire to the end point when the concentration is close to the end point, naturally cooling the obtained concentrated solution to below 60 deg.C, adding Mel, and mixing;
s6: sterilizing and canning: sterilizing the storage tank, filling the concentrated solution added with honey into the storage tank, sealing to obtain winter pear paste, and preserving the storage tank filled with the winter pear paste at constant temperature of 35 ℃;
s7: and (4) inspecting a finished product: detecting and analyzing the types and the contents of the nutrient components in the winter pear syrup stored in a sealed way to obtain an analysis report of the nutrient components in the winter pear syrup, comparing the analysis reports of the nutrient components in the winter pear syrup with the analysis reports of the nutrient components in the winter pear syrup, and determining the change rule of each nutrient component.
4. The process according to claim 3, characterized in that: in the step S1, the fresh winter pear fruits are stored in the storage cellar for 30 days, so that the fresh winter pear fruits can fully sweat, the temperature in the storage cellar is 3 ℃, and the humidity is controlled to be 6-12%.
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| CN102178230A (en) * | 2011-04-19 | 2011-09-14 | 安徽省砀山兴达罐业食品有限公司 | Pear paste capable of nourishing lung and relieving cough as well as promoting production of body fluid and eliminating phlegm and preparation method of pear paste |
| CN102379403A (en) * | 2011-10-18 | 2012-03-21 | 安徽省砀山倍佳福食品有限公司 | Health-care pear syrup and preparation method thereof |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production method thereof |
| CN109288004A (en) * | 2018-08-20 | 2019-02-01 | 广州初品信息科技有限公司 | A kind of formula and preparation method of autumn pear grease |
| CN110063478A (en) * | 2019-04-22 | 2019-07-30 | 河北洺源食品有限公司 | A kind of autumn pear grease and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178230A (en) * | 2011-04-19 | 2011-09-14 | 安徽省砀山兴达罐业食品有限公司 | Pear paste capable of nourishing lung and relieving cough as well as promoting production of body fluid and eliminating phlegm and preparation method of pear paste |
| CN102379403A (en) * | 2011-10-18 | 2012-03-21 | 安徽省砀山倍佳福食品有限公司 | Health-care pear syrup and preparation method thereof |
| CN105851945A (en) * | 2016-04-11 | 2016-08-17 | 苏州湖中生态农业科技发展有限公司 | Pear syrup and production method thereof |
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Application publication date: 20210413 |