CN112869094A - Pear syrup and preparation method thereof - Google Patents
Pear syrup and preparation method thereof Download PDFInfo
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- CN112869094A CN112869094A CN202110120942.3A CN202110120942A CN112869094A CN 112869094 A CN112869094 A CN 112869094A CN 202110120942 A CN202110120942 A CN 202110120942A CN 112869094 A CN112869094 A CN 112869094A
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Images
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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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- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides pear syrup, which is prepared from pear juice, sugar and mild traditional Chinese medicines, wherein the mild traditional Chinese medicines at least comprise one sweet traditional Chinese medicine. The mass ratio of the pear juice to the traditional Chinese medicine with mild nature is (300-400): 1. the traditional Chinese medicine with mild nature is a mixture of platycodon grandiflorum and liquorice, and the mass ratio of the platycodon grandiflorum to the liquorice is (1.5-2): 1. the mass ratio of the saccharides to the platycodon grandiflorum is (20-30): 1. no chemical additive is added, the preparation process of the pear syrup and the obtained product are safe, green and environment-friendly, and the concept of green development is met. When the pear syrup is decocted, the platycodon grandiflorum and the liquorice are added, so that the medical effects of dispelling cough, stopping phlegm, clearing heat and diminishing inflammation of the pear syrup are improved, the situation that a user is diarrhea due to cold pear syrup can be prevented, the weather resistance and the stability of the pear syrup can be improved, the color and luster of the pear syrup are well maintained, and the sweet and refreshing taste of the pear syrup can be improved by adding saccharides and covering up the smell of traditional Chinese medicines.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to pear syrup and a preparation method thereof.
Background
The pear species belongs to deciduous trees or shrubs, and belongs to the subfamily Maloideae of Rosaceae of dicotyledonae of angiosperma. The leaves are oval in shape, and the sizes vary according to the species. The flower is white, or yellowish, pink, and has five petals. The fruit shape is round, the base part is thinner, the tail part is thicker, namely the shape is commonly called as pear shape, the color of the peel of different varieties is greatly different, the peel of different varieties has yellow, green, yellow-middle green, green-middle yellow, yellow-brown, green-brown, red-brown and brown, the fruit diameter of individual variety is also purple red, the fruit diameter of wild pears is smaller and is between 1 and 4 centimeters, the fruit diameter of the artificially cultivated variety can reach 8 centimeters, and the length can reach 18 centimeters. The pear fruit is usually eaten, has delicious taste and much juice, is sour in sweetness, is rich in nutrition, contains various vitamins and cellulose, and has completely different taste and texture of different kinds of pears. The pear can be eaten either raw or after being steamed. The pear is cool in nature, not only has the medical efficacy of dispelling cough and stopping phlegm, but also can relieve constipation, is beneficial to digestion and is also beneficial to heart vessels. In the prior art, people can make pears into pear paste, pear cans and other foods, which not only have higher nutritional value and edible value, but also have quite medical value.
The invention patent with the patent application number of CN201910322388.X discloses autumn pear syrup and a preparation method thereof, wherein the preparation raw materials of the pear syrup comprise autumn pears, plant powder, rock sugar, honey, high fructose syrup, sodium citrate and caramel color.
Disclosure of Invention
In order to solve the technical problems, the invention provides a pear syrup in a first aspect, which is prepared from pear juice, sugar and mild traditional Chinese medicines at least comprising one sweet traditional Chinese medicine.
Preferably, the mass ratio of the pear juice to the traditional Chinese medicine with mild nature is (300-): 1.
preferably, the traditional Chinese medicine with mild nature is a mixture of platycodon grandiflorum and liquorice, and the mass ratio of the platycodon grandiflorum to the liquorice is (1.5-2): 1.
preferably, the mass ratio of the saccharides to the platycodon grandiflorum is (20-30): 1.
preferably, the sugar is at least one selected from crystal sugar, white granulated sugar, brown sugar and honey.
Preferably, the saccharide is rock candy.
The second aspect of the invention provides a preparation method of the pear syrup, which at least comprises the following steps:
(1) squeezing fresh pears into pear juice, and filtering pear residues in the pear juice;
(2) mixing pear juice, sugar and neutral traditional Chinese medicine, and decocting for 6-18h to obtain pear syrup;
(3) and carrying out vacuum packaging on the obtained pear syrup, sterilizing at the temperature of 118-121 ℃, cooling, and then sequentially standing, externally packaging, inspecting finished products and warehousing.
Preferably, the operation process of squeezing fresh pears into pear juice and filtering pear residues in the pear juice in the step (1) at least comprises the following steps:
(1) checking and accepting the raw materials, cleaning, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) cleaning pears in the previous procedure until no impurities are attached, fishing out, draining, and entering the next procedure;
(4) and (4) placing the pears in the previous procedure in juicing and filtering equipment to obtain the pear juice with pear residues filtered.
Preferably, the filtering device in the step (4) comprises a filter screen, and the mesh of the filter screen is 200-300 meshes.
Preferably, the process of decocting in the step (2) at least comprises the following steps: heating to 100 deg.C within 1-2h, maintaining at 100 deg.C for 5-30min, adding saccharide and Chinese medicinal materials with mild nature, maintaining at 100 deg.C for 10-30min, reducing the temperature by 2 deg.C every 30min until the temperature is reduced to 92 deg.C, and maintaining at 92 deg.C for 3-13 h.
Has the advantages that: in the technical scheme, no chemical additive is added, and the preparation process of the pear syrup and the obtained product are safe, green and environment-friendly and accord with the concept of green development. The inventor not only helps to improve the medical effects of the pear syrup of dispelling cough and stopping phlegm, clearing heat and diminishing inflammation by adding the traditional Chinese medicine with flat nature when decocting the pear syrup, but also can prevent the diarrhea of a user caused by cold nature of the pear syrup, can improve the weather resistance and the stability of the pear syrup, well keeps the color of the pear syrup, and can cover up the smell of the traditional Chinese medicine and improve the sweet taste of the pear syrup by adding the saccharides. The inventor can also improve the production efficiency, reduce the consumption of electric energy and reduce the production cost while keeping better medical efficacy by adjusting the boiling temperature and time.
Drawings
FIG. 1 is a flow chart of the preparation method of pear syrup in the invention.
Detailed Description
For purposes of the following detailed description, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. Moreover, other than in any operating examples, or where otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.
Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.
When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range from "1 to 10" should be considered to include any and all subranges between the minimum value of 1 and the maximum value of 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, and the like.
In order to solve the technical problems, the invention provides a pear syrup in a first aspect, which is prepared from pear juice, sugar and mild traditional Chinese medicines at least comprising one sweet traditional Chinese medicine.
As a preferred technical scheme, the mass ratio of the pear juice to the traditional Chinese medicine with mild nature is (300- & lt 400-): 1.
the four natures of Chinese herbs, also called four natures, refer to cold, cool, warm and hot properties. In addition, there is a mild herb in four natures, which is a mild herb with mild property and slow action. Cold and cool and warm are two opposite properties, and most of the cold and cool herbs have the effects of clearing heat and purging fire, inducing diuresis and relaxing bowels, and resolving phlegm and inducing resuscitation, and are suitable for heat diseases, such as high fever, polydipsia, red face and eyes, sore throat and the like. The pear is cool in nature, not only has the medical efficacy of dispelling cough and stopping phlegm, but also can relieve constipation, is beneficial to digestion and is also beneficial to cardiovascular diseases, but eating more of the cool pear can cause contraction of capillary vessels of gastric mucosa, influence secretion of digestive substances such as gastric juice and pepsin, influence absorption of nutrient substances, possibly cause deficiency-cold of spleen and stomach, and cause discomfort such as abdominal pain and diarrhea.
As a preferable technical scheme, the traditional Chinese medicine with mild nature is a mixture of platycodon grandiflorum and liquorice, and the mass ratio of the platycodon grandiflorum to the liquorice is (1.5-2): 1.
as a preferable technical scheme, the mass ratio of the saccharides to the platycodon grandiflorum is (20-30): 1.
platycodon grandiflorum is neutral in nature and bitter in taste, is a perennial herb, generally has no hairs, is densely covered with short hairs, does not branch, and rarely branches at the upper part. The leaves are all recurrent, some recurrent to all alternate, no stem or very short stem, the leaves are egg-shaped or egg-shaped and needle-shaped, the flower is dark blue or dark purple white, the root contains multiple saponins which can be used as medicine, and has the functions of relieving cough and eliminating phlegm, ventilating lung, expelling pus and the like.
The licorice root is a leguminous plant with mild nature and sweet taste, and the root is cylindrical and the skin is not elastic. The surface is reddish brown or grayish brown, and has obvious longitudinal wrinkles, furrows, skin holes and sparse fine root marks. Firm, slightly fibrous, yellowish white, powdery in cross section, obvious in cambium ring, radial and with some fissures. The root and stem are cylindrical, the surface has bud mark, and the middle of the section has marrow. Has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the medicines.
The inventor finds that by adding a certain amount of platycodon grandiflorum, the situation that the deficiency and cold of the spleen and the stomach, which are caused by frequent eating of pear syrup, cause stomachache, diarrhea and the like can be improved, the effects of relieving sore throat, relieving a cough, eliminating phlegm and expelling pus of the pear syrup can be improved, and polyphenol and flavone in the platycodon grandiflorum can keep better color and luster of the pear syrup and prevent browning of the pear syrup. However, the platycodon grandiflorum is bitter in taste, and the taste of the pear syrup is still reduced even if a small amount of platycodon grandiflorum is added, because the root of the tongue is sensitive to the bitter taste, the bitter taste of the platycodon grandiflorum can cover the fresh and sweet taste of the pear syrup, so that the taste of the pear syrup cannot be accepted by consumers. The inventor covers the bitter taste brought by the addition of the platycodon grandiflorum by adding a certain amount of sugar, but the inventor finds that even if more sugar is added, although the pear syrup becomes sweet, the sweet is fresh and sweet and then bitter, when the tongue sends the pear syrup to the root of the tongue, the pear syrup still feels the bitter taste, and the pear syrup is sweet and bitter, and is more unacceptable than the pure bitter taste. However, the inventor unexpectedly finds that the addition of a certain amount of liquorice and saccharides can not only realize synergistic interaction, improve the effects of spleen tonifying, qi benefiting, heat clearing, detoxifying, phlegm eliminating, cough relieving, and acute pain relieving of the pear syrup, but also completely harmonize the bitter taste caused by the introduction of platycodon grandiflorum, so that the pear syrup feels fresh, sweet and refreshing in the whole process of eating the pear syrup, does not feel any bitter taste, can also improve the overall stability of the pear syrup, and does not cause chromatography and other phenomena even at a lower temperature. However, a certain competitive inhibition occurs between the excessive liquorice and the platycodon root, so that the whole efficacy function of the pear syrup is greatly reduced, the taste of the pear syrup is changed into sweet and bitter, and the pear syrup cannot feel any sweet taste due to the insufficient liquorice.
As a preferable technical scheme, the sugar is at least one selected from rock sugar, white granulated sugar, brown sugar and honey.
As a preferred technical scheme, the sugar is rock candy.
The inventor finds that the medical efficacy of the pear syrup can be improved by adding the rock sugar and not only regulating the sweetness. The crystal sugar is ice-block crystal made by decocting white granulated sugar, and is large-particle crystal sugar made by adding sucrose and protein raw material, redissolving, cleaning, and recrystallizing, and is transparent or semitransparent. The crystal sugar is sweet in taste and neutral in nature, has the effects of tonifying middle-jiao and Qi, harmonizing stomach and moistening lung when entering lung and spleen channels, has the effects of nourishing yin and promoting the production of body fluid, moistening lung and relieving cough, and has good adjuvant treatment effects on lung dryness cough, dry cough without phlegm, expectoration with blood.
The second aspect of the invention provides a preparation method of the pear syrup, which at least comprises the following steps:
(1) squeezing fresh pears into pear juice, and filtering pear residues in the pear juice;
(2) mixing pear juice, sugar and neutral traditional Chinese medicine, and decocting for 6-18h to obtain pear syrup;
(3) and carrying out vacuum packaging on the obtained pear syrup, sterilizing at the temperature of 118-121 ℃, cooling, and then sequentially standing, externally packaging, inspecting finished products and warehousing.
As a preferred technical scheme, the operation process of squeezing fresh pears into pear juice and filtering pear residues in the pear juice in the step (1) at least comprises the following steps:
(1) checking and accepting the raw materials, cleaning, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) cleaning pears in the previous procedure until no impurities are attached, fishing out, draining, and entering the next procedure;
(4) and (4) placing the pears in the previous procedure in juicing and filtering equipment to obtain the pear juice with pear residues filtered.
As a preferable technical scheme, the filtering device in the step (4) comprises a filter screen, and the mesh of the filter screen is 200-300 meshes.
The inventor finds that when the juiced pears are filtered by using a filter screen with 200-300 meshes, the filtered pear juice has no obvious solid and can better retain the nutrient components in the pear juice.
As a preferable technical solution, the process of the decoction in the step (2) at least comprises the following steps: heating to 100 deg.C within 1-2h, maintaining at 100 deg.C for 5-30min, adding saccharide and Chinese medicinal materials with mild nature, maintaining at 100 deg.C for 10-30min, reducing the temperature by 2 deg.C every 30min until the temperature is reduced to 92 deg.C, and maintaining at 92 deg.C for 3-13 h.
As a preferable technical scheme, a jacketed pan is used for decoction in the step (2).
The inventor finds that the phenomenon of paste boiling cannot occur when the interlayer pot is used for boiling under certain conditions, and effective components in the traditional Chinese medicine can be boiled out, so that the taste, color and efficacy of the pear syrup are well maintained. The pear syrup is decocted to be pasty after the high temperature is continuously carried out, the taste is pasty, and the pear syrup cannot have better drug effect after the low temperature is continuously carried out. The inventor can also improve the production efficiency, reduce the consumption of electric energy and reduce the production cost while keeping better medical efficacy by adjusting the boiling temperature and time.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Example 1
The first aspect of the present embodiment provides a pear syrup, which is prepared from 17500g of pear juice, 700g of rock sugar, 35g of platycodon grandiflorum and 23g of liquorice, wherein the pear for preparing the pear juice is a pear obtained by planting in Anhui she county, the platycodon grandiflorum is obtained from Guimeikang Chinese herbal medicine limited company in Mazhou city, and the liquorice is obtained from agricultural and sideline products limited company in the Mazhou city.
A second aspect of this embodiment provides a method for preparing pear syrup, as shown in fig. 1, which is a flow chart of the method for preparing pear syrup, and includes the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar, platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 2
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 30g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar, platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Wherein, the second table and the third table are respectively the detection data of the pear syrup.
Example 3
One of the embodiments in a first aspect of the present embodiment provides a pear syrup, which is prepared from 35000g of pear juice, 3000g of rock candy and 60g of platycodon grandiflorum, wherein the pear juice is a medical pear obtained by planting in Anhui she county, and the platycodon grandiflorum is obtained from Guimeikang Chinese herbal medicine limited company in Mazhou city.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar and platycodon grandiflorum under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 4
One of the examples in the first aspect of the present example provides a pear syrup prepared from 35000g of pear juice, 1750g of rock candy and 90g of licorice, wherein the pear juice is a medical pear obtained by planting in she county, anhui, and the licorice is purchased from agricultural and sideline products ltd.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping at 100 ℃ for 30min, adding crystal sugar and liquorice under stirring, keeping at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 5
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 60g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products company, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar, platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 6
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 20g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar, platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 7
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 60g of platycodon grandiflorum, and 20g of liquorice, wherein the pear juice is a medical pear obtained by planting in Anhui she county, the platycodon grandiflorum is obtained from Guimeikang Chinese herbal medicine limited company in Mazhou city, and the liquorice is obtained from Juzhou do-way agricultural and sideline products limited company.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 8h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 8
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 30g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, adding crystal sugar, platycodon grandiflorum and liquorice under stirring at 100 ℃, and decocting at 100 ℃ for 11h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 9
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 30g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 92 ℃ within 2h, adding crystal sugar, platycodon grandiflorum and liquorice under stirring at 92 ℃, and decocting at 92 ℃ for 11h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Example 10
One of the embodiments in a first aspect of the present invention provides a pear syrup, which is prepared from 35000g of pear juice, 1750g of rock candy, 60g of platycodon grandiflorum and 30g of liquorice, wherein the pear for preparing the pear juice is a she pharmaceutical pear from Anhui county, obtained by planting, the platycodon grandiflorum is purchased from Guimeikang Chinese herbal medicine company, Inc. in Mazhou city, and the liquorice is purchased from Juzhou city way agricultural and sideline products, Inc.
In a second aspect of this embodiment, there is provided a method for preparing pear syrup, including the following steps:
(1) checking and accepting the raw material pears, cleaning the pears, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) soaking pears in the previous procedure in 1% saline water for 10min, then cleaning the pears with clear water until no impurities are attached, taking out the pears, draining the pears, and entering the next procedure;
(4) placing the pears in the previous procedure in juicing and filtering equipment, juicing and filtering, wherein the meshes of a filter screen are 300 meshes, and obtaining pear juice with pear residues filtered;
(5) pouring the pear juice into a jacketed kettle, heating to 100 ℃ within 2h, keeping the temperature at 100 ℃ for 30min, adding crystal sugar, platycodon grandiflorum and liquorice under stirring, keeping the temperature at 100 ℃ for 30min, reducing the temperature by 2 ℃ every 30min until the temperature is reduced to 92 ℃, and decocting at 92 ℃ for 10h to obtain pear syrup;
(6) putting the glass bottles for packaging into a bottle washing, cleaning and drying integrated machine for cleaning and sterilizing, and transferring to a vacuum packaging process after the glass bottles are qualified;
(7) putting the pear syrup into a glass bottle which is qualified in sterilization, carrying out vacuum packaging, checking whether the quality requirement of commercial sterility of the canned products is met, and transferring to a sterilization process after the quality requirement is checked to be qualified;
(8) and (3) putting the pear syrup qualified by vacuum packaging into a sterilization pot, sterilizing at 121 ℃ for 45min, cooling, putting the cooled product into a turnover box, observing whether the product is abnormal such as package breaking, air leakage and the like, visually observing whether the color, the shape and the impurities are abnormal or not, and if not, carrying out external packaging, finished product inspection and warehousing.
Performance testing
Performance test one
Respectively preparing pear pastes according to the methods in the embodiments 1-10, averagely dividing 200 volunteers into 10 groups, respectively observing the color and tasting the pear pastes in the embodiments 1-10, and scoring, wherein the taste is bitter, excessively sweet, burnt, large in traditional Chinese medicine taste and unqualified, the sweet and tasty taste is qualified, so that the taste of the pear pastes is evaluated, wherein 0 unqualified record is excellent, 1-2 unqualified records are good, and more than 3 unqualified records are poor; and if the color is brown, recording the color as qualified, and if the color is not brown, recording the color as unqualified to evaluate the color and the stability of the pear syrup, wherein 0 unqualified is excellent, 1-2 unqualified is good, and more than 3 unqualified is poor.
Performance test 2
Characterization of pharmaceutical efficacy: 1. subject selection: the clinical symptoms of the syndrome differentiation of the traditional Chinese medicine are 100 patients with cough, wheeze, expectoration and dry mouth, which are divided into 10 groups respectively, the pear syrup prepared by the method in the embodiment 1-10 is used for treatment, each case takes the pear syrup orally, 15g each time and 3 times a day, and the pear syrup is taken after meal with warm water for 2 weeks. The judgment standard of the medical efficacy is as follows: the effect is shown: the symptoms basically disappear or obviously improve; the method has the following advantages: improvement of clinical symptoms; and (4) invalidation: no change in clinical symptoms; 0-2 cases were ineffective, the medical efficacy was recorded as excellent, 3-4 cases were ineffective, the medical efficacy was recorded as good, more than 5 cases were ineffective, and the medical efficacy was recorded as poor.
Table one:
watch two
Watch III
According to the data, no chemical additive is added in the technical scheme, and the preparation process of the pear syrup and the obtained product are safe, green and environment-friendly and accord with the concept of green development. The inventor not only makes balloonflower root and licorice play synergy through the addition of control balloonflower root and licorice, improves the effect of pear syrup medicine efficiency, but also makes the color and luster, oxidation resistance and stability and the taste of pear syrup obtain better maintenance to through debugging system boiling temperature and time, when keeping better medical efficiency, can also improve production efficiency, reduce the consumption of electric energy, reduction in production cost.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content of the above disclosure into equivalent embodiments with equivalent changes, but all those simple modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the present invention.
Claims (10)
1. The pear syrup is characterized in that the preparation raw materials comprise pear juice, sugar and mild traditional Chinese medicines, wherein the mild traditional Chinese medicines at least comprise one sweet traditional Chinese medicine.
2. The pear syrup as claimed in claim 1, wherein the mass ratio of the pear juice to the traditional Chinese medicine with mild nature is (300-): 1.
3. the pear syrup according to claim 1, wherein the traditional Chinese medicine with mild nature is a mixture of platycodon grandiflorum and liquorice, and the mass ratio of the platycodon grandiflorum to the liquorice is (1.5-2): 1.
4. the pear syrup according to claim 3, wherein the mass ratio of the saccharides to the platycodon grandiflorum is (20-30): 1.
5. the pear syrup according to any one of claims 1-4, wherein the sugar is selected from at least one of crystal sugar, white granulated sugar, brown sugar, and honey.
6. The pear syrup according to claim 1, wherein the sugar is rock candy.
7. A method for preparing pear syrup according to any one of claims 1 to 6, characterized by comprising at least the following steps:
(1) squeezing fresh pears into pear juice, and filtering pear residues in the pear juice;
(2) mixing pear juice, sugar and neutral traditional Chinese medicine, and decocting for 6-18h to obtain pear syrup;
(3) and carrying out vacuum packaging on the obtained pear syrup, sterilizing at the temperature of 118-121 ℃, cooling, and then sequentially standing, externally packaging, inspecting finished products and warehousing.
8. The method for preparing pear syrup according to claim 7, wherein the operation process of squeezing fresh pears into pear juice and filtering pear residues in the pear juice in the step (1) at least comprises the following steps:
(1) checking and accepting the raw materials, cleaning, selecting pears with basically consistent fruit diameters, fixed color and complete growth and development, and entering the next procedure;
(2) trimming pears in the previous procedure, such as trimming and removing all or part of pears with skin trauma, insect damage and diseases, and entering the next procedure;
(3) cleaning pears in the previous procedure until no impurities are attached, fishing out, draining, and entering the next procedure;
(4) and (4) placing the pears in the previous procedure in juicing and filtering equipment to obtain the pear juice with pear residues filtered.
9. The method for preparing pear syrup according to the claim 8, wherein the filtering device in the step (4) comprises a filter screen, and the mesh of the filter screen is 200-300 meshes.
10. The pear syrup preparation method according to claim 7, wherein the boiling process in the step (2) at least comprises the following steps: heating to 100 deg.C within 1-2h, maintaining at 100 deg.C for 5-30min, adding saccharide and Chinese medicinal materials with mild nature, maintaining at 100 deg.C for 10-30min, reducing the temperature by 2 deg.C every 30min until the temperature is reduced to 92 deg.C, and maintaining at 92 deg.C for 3-13 h.
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