CN114376211A - Fluid autumn pear syrup and preparation method thereof - Google Patents
Fluid autumn pear syrup and preparation method thereof Download PDFInfo
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- CN114376211A CN114376211A CN202011122459.0A CN202011122459A CN114376211A CN 114376211 A CN114376211 A CN 114376211A CN 202011122459 A CN202011122459 A CN 202011122459A CN 114376211 A CN114376211 A CN 114376211A
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- 235000020357 syrup Nutrition 0.000 title claims abstract description 36
- 239000006188 syrup Substances 0.000 title claims abstract description 36
- 239000012530 fluid Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 28
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229940041616 menthol Drugs 0.000 claims abstract description 28
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 24
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 24
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 24
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 24
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 22
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- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 20
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 20
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 19
- 235000011477 liquorice Nutrition 0.000 claims abstract description 19
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- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
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- 240000001058 Sterculia urens Species 0.000 claims abstract 4
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical class CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 235000021017 pears Nutrition 0.000 claims description 10
- 241001412228 Scaphium lychnophorum Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 241000756042 Polygonatum Species 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 2
- 241001571446 Scaphium scaphigerum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 229940010454 licorice Drugs 0.000 claims 2
- 238000007605 air drying Methods 0.000 claims 1
- 241000287420 Pyrus x nivalis Species 0.000 abstract description 5
- 210000004072 lung Anatomy 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
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- 240000000171 Crataegus monogyna Species 0.000 abstract 2
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- 239000000686 essence Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 241000934878 Sterculia Species 0.000 description 6
- 201000007100 Pharyngitis Diseases 0.000 description 4
- 238000009924 canning Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 2
- 208000000616 Hemoptysis Diseases 0.000 description 2
- 230000006735 deficit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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- 239000010839 body fluid Substances 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a fluid autumn pear syrup and a preparation method thereof, and the components of the fluid autumn pear syrup comprise the following raw materials by mass percent: 45-65% of pear, 15-40% of white sugar, 0.5-4% of liquorice, 3-6% of boat-fruited sterculia seed, 0.5-4% of momordica grosvenori, 1-5% of hawthorn, 0.5-3.5% of green scallop, 1-5% of dandelion, 1-4% of polygonatum odoratum, 0.01-0.02% of natural menthol, 0.01-0.05% of potassium sorbate and 0.01-0.05% of citric acid. According to the invention, snow pears are matched with traditional Chinese medicinal materials such as liquorice, boat-fruited sterculia seed, fructus momordicae, hawthorn, green scallop, dandelion, radix polygonati officinalis and the like, then the medicinal essences are prepared by decocting, then the medicinal properties and the taste of the autumn pear paste are combined by a decocting method, and the autumn pear paste is prepared into a fluid state, so that the nutritional value of the snow pears is maintained, and meanwhile, the various raw materials have better synergistic effects, and the finally obtained autumn pear paste has health-care effects of relieving cough and reducing sputum, clearing and moistening throat, moistening lung and reducing internal heat, helping digestion and invigorating stomach, improving immunity and the like.
Description
Technical Field
The invention relates to the technical field of food and food processing, in particular to fluid autumn pear paste and a preparation method thereof.
Background
According to related data, people suffering from different degrees of sphagitis account for 40% of people, and most people are caused by acquired reasons, such as living environment, working environment, personal habits and the like; it is known that pharyngitis is difficult to be cured radically, so that candies, syrups, lozenges and the like for preventing pharyngitis or relieving pharyngitis become the first choice of professionals.
The autumn pear syrup has the functions of promoting the production of body fluid, reducing pathogenic fire, nourishing yin, moistening lung, relieving hemoptysis and the like, and is clinically used for treating respiratory diseases such as lung heat polydipsia, dry and stuffy stool, impairment of lung yin by fatigue, cough with white phlegm, chronic cough with hemoptysis and the like caused by heat dryness and fluid impairment. The inventor has years of contact for preventing pharyngitis, and the pear syrup (with the authorization notice number CN103461870A) applied in the early period is well accepted by the masses, but the pear syrup cannot meet the requirements of people with different demands.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides the fluid autumn pear syrup.
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 45-65% of pear, 15-40% of white sugar, 0.5-4% of liquorice, 3-6% of boat-fruited sterculia seed, 0.5-4% of momordica grosvenori, 1-5% of hawthorn, 0.5-3.5% of green scallop, 1-5% of dandelion, 1-4% of polygonatum odoratum, 0.01-0.02% of natural menthol, 0.01-0.05% of potassium sorbate and 0.01-0.05% of citric acid.
Preferably, the components comprise the following raw materials in percentage by mass: 50-63% of pear, 20-36% of white sugar, 1-2% of liquorice, 3.5-4.9% of boat-fruited sterculia seed, 1-2% of momordica grosvenori, 2-4% of hawthorn, 0.5-1.5% of green scallop, 2-4% of dandelion, 1-2% of polygonatum odoratum, 0.01-0.02% of natural menthol, 0.02-0.04% of potassium sorbate and 0.02-0.04% of citric acid.
Preferably, the raw materials also comprise auxiliary materials, and the auxiliary materials comprise maltose, honey and ginger.
The invention also aims to provide a preparation method of the fluid autumn pear syrup, which comprises the following steps:
s1, taking fresh pears, cleaning, slicing and drying to obtain dried pears;
s2, respectively cleaning and drying the liquorice, the sterculia lychnophora, the momordica grosvenori, the hawthorn, the green scallops, the dandelion and the polygonatum odoratum;
s3, soaking the dried medicinal materials in water, and decocting to obtain decoction;
s4, adding potassium sorbate and citric acid into the obtained decoction, then adding auxiliary materials, white sugar and natural menthol for decocting until the mixture is decocted into a fluid state, thereby obtaining the high-temperature autumn pear syrup;
s5, cooling the high-temperature autumn pear syrup and filling to obtain the fluid autumn pear syrup.
Preferably, in step S3, the total mass ratio of water to herbs is 1: 1, soaking for 20-40 min, decocting at 100-120 ℃ for 20-28 h.
Preferably, in step S4, the potassium sorbate is added in the form of an aqueous solution of potassium sorbate, the citric acid is added in the form of an aqueous solution of citric acid, and the natural menthol is added in the form of an ethanol solution of natural menthol.
Preferably, the mass ratio of potassium sorbate to water in the potassium sorbate aqueous solution is 1: 2850, the mass ratio of citric acid to water in the aqueous solution of citric acid is 1: 2850, the mass ratio of the natural menthol to the ethanol in the ethanol solution of the natural menthol is 1: 285.
preferably, the green shell is dried bulbs obtained by airing bulbs of green shell herbs, and the liquorice, the sterculia lychnophora, the momordica grosvenori, the hawthorn, the dandelion and the polygonatum are dried or aired liquorice, sterculia lychnophora, momordica grosvenori, dried hawthorn, dried dandelion and dried polygonatum.
Preferably, in step S4, the auxiliary materials, the white sugar and the natural menthol are added for decoction, and the process is divided into seven steps, specifically: firstly, preheating, wherein the preheating temperature is set to be 45-55 ℃, and the preheating time is 65-90 min; secondly, adding maltose, setting the boiling temperature to be 70-75 ℃, and boiling for 20-30 min under stirring; thirdly, adding white sugar, setting the boiling temperature to be 90-100 ℃, and continuously boiling for 25-35 min under stirring; fourthly, adding honey, setting the boiling temperature to be 140-160 ℃, and continuously boiling for 10-15 min under stirring; fifthly, adding ginger, setting the boiling temperature to be 180-200 ℃, and continuing to boil for 25-35 min under stirring; sixthly, adding natural menthol, setting the boiling temperature to 230-260 ℃, and continuously boiling for 15-25 min under stirring; and seventhly, setting the boiling temperature to be 280-300 ℃, and continuing to boil for 15-25 min.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, snow pears are matched with traditional Chinese medicinal materials such as liquorice, sterculia lychnophora, momordica grosvenori, hawthorn, green scallop, dandelion, polygonatum odoratum and the like in a reasonable proportion, medicinal essence of the snow pears is prepared by decocting, potassium sorbate, citric acid, white sugar and natural menthol are added, the medicinal property and the taste of the autumn pear paste are combined by a decocting method, and the autumn pear paste is made into a fluid state, so that the nutritional value of the snow pears is maintained, the various raw materials have better synergistic effect, and the finally obtained fluid autumn pear paste has health-care effects of relieving cough and reducing sputum, clearing and moistening throat, moistening lung and reducing internal heat, helping digestion and invigorating stomach, improving immunity, resisting fatigue and the like, so that the suitable crowd of the autumn pear paste is expanded, and particularly the autumn pear paste has obvious prevention and alleviation effects on sphagitis in the teacher industry.
(2) The method for preparing the fluid autumn pear syrup is simple, sanitary and easy to operate, and particularly can well keep the drug effect of the fluid autumn pear syrup by stepwise temperature rise and time control in a boiling process, so that the fluid autumn pear syrup is suitable for large-scale popularization.
Detailed Description
The present invention will be described in detail with reference to the following examples.
Example 1
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 56.7% of pear, 28.3% of white sugar, 1.4% of liquorice, 4.2% of boat-fruited sterculia seed, 1.4% of momordica grosvenori, 2.8% of hawthorn, 0.7% of green scallop, 2.8% of dandelion, 1.4% of polygonatum odoratum, 0.02% of natural menthol, 0.04% of potassium sorbate, 0.04% of citric acid and the balance of auxiliary materials (the mass ratio of maltose, ginger and honey is 1: 1: 1); the manufacturing method comprises the following steps: s1, preparing dried pear: slicing and baking the pears according to the mass percentage to obtain dried pears; s2, respectively cleaning and drying the liquorice, the sterculia lychnophora, the momordica grosvenori, the hawthorn, the green scallop, the dandelion and the polygonatum odoratum according to the mass percentage, and then putting the dried pear and the dandelion into a frying bag; s3, decocting: putting the bagged medicinal materials into a high-pressure frying pan, and then adding water (the mass ratio of water to the medicinal materials is 1: 1); soaking for 30min, heating a high-pressure frying pan, setting the temperature at 110 ℃, continuously frying for 24h, naturally cooling, transferring the obtained frying liquid into the frying pan, then adding a potassium sorbate aqueous solution and a citric acid aqueous solution, and then decocting by seven steps: firstly, setting the temperature of a cooking pot to be 50 ℃ for preheating, wherein the preheating time is 80 min; secondly, adding maltose, setting the temperature of a decocting pot to be 75 ℃, and continuously decocting for 25min under stirring; thirdly, adding white sugar, setting the temperature of a boiling pot to be 100 ℃, and continuously boiling for 30min under stirring; fourthly, adding honey, setting the temperature of a decocting pot to be 150 ℃, and continuously decocting for 10min under stirring; fifthly, adding ginger, setting the temperature of a decocting pot at 200 ℃, and continuously decocting for 30min under stirring; sixthly, adding a natural menthol solution, setting the temperature of a decocting pot to be 250 ℃, and continuously decocting for 20min under stirring; and seventhly, setting the temperature of the boiling pot to be 300 ℃, continuing to boil for 25min, filtering, naturally cooling, canning and sealing to obtain the fluid autumn pear syrup.
Example 2
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 65% of pear, 15% of white sugar, 2% of liquorice, 3% of sterculia lychnophora, 4% of momordica grosvenori, 3.8% of hawthorn, 1.5% of green scallop, 3.4% of dandelion, 1% of polygonatum odoratum, 0.02% of natural menthol, 0.04% of potassium sorbate, 0.04% of citric acid and the balance of auxiliary materials (the mass ratio of maltose, ginger and honey is 1: 1: 1); the manufacturing method comprises the following steps: s1, preparing dried pear: slicing and baking the pears according to the mass percentage to obtain dried pears; s2, respectively cleaning and drying the liquorice, the sterculia lychnophora, the momordica grosvenori, the hawthorn, the green scallop, the dandelion and the polygonatum odoratum according to the mass percentage, and then putting the dried pear and the dandelion into a frying bag; s3, decocting: putting the bagged medicinal materials into a high-pressure frying pan, and then adding water (the mass ratio of water to the medicinal materials is 1: 1); soaking for 30min, heating the pressure frying pan at 120 deg.C, continuously decocting for 20 hr, and naturally cooling to obtain decoction; s4, transferring the obtained decoction liquid into a decocting pot, then adding a potassium sorbate water solution and a citric acid water solution, and then decocting by seven steps: firstly, setting the temperature of a cooking pot to be 50 ℃ for preheating, wherein the preheating time is 80 min; secondly, adding maltose, setting the temperature of a decocting pot to be 75 ℃, and continuously decocting for 25min under stirring; thirdly, adding white sugar, setting the temperature of a boiling pot to be 100 ℃, and continuously boiling for 30min under stirring; fourthly, adding honey, setting the temperature of a decocting pot to be 140 ℃, and continuously decocting for 15min under stirring; fifthly, adding ginger, setting the temperature of a decocting pot at 200 ℃, and continuously decocting for 30min under stirring; sixthly, adding a natural menthol solution, setting the temperature of a decocting pot to 230 ℃, and continuously decocting for 25min under stirring; and seventhly, setting the temperature of the boiling pot to 285 ℃, continuing to boil for 20min, filtering, naturally cooling, canning and sealing to obtain the fluid autumn pear syrup.
Example 3
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 45% of pear, 38% of white sugar, 1% of liquorice, 4.6% of boat-fruited sterculia seed, 0.5% of momordica grosvenori, 3% of hawthorn, 2.6% of green scallop, 1% of dandelion, 3% of polygonatum odoratum, 0.01% of natural menthol, 0.05% of potassium sorbate, 0.04% of citric acid and the balance of auxiliary materials (the mass ratio of maltose, ginger and honey is 1: 1: 1); the manufacturing method comprises the following steps: s1, preparing dried pear: slicing and baking the pears according to the mass percentage to obtain dried pears; s2, respectively cleaning and drying the liquorice, the sterculia lychnophora, the momordica grosvenori, the hawthorn, the green scallop, the dandelion and the polygonatum odoratum according to the mass percentage, and then putting the dried pear and the dandelion into a frying bag; s3, putting the bagged medicinal materials into a high-pressure frying pan, and then adding water (the mass ratio of water to the medicinal materials is 1: 1); soaking for 40min, setting the temperature of a high-pressure frying pan at 100 deg.C, continuously frying for 28 hr, and naturally cooling to obtain decoction; s4, transferring the obtained decoction liquid into a decocting pot, then adding a potassium sorbate water solution and a citric acid water solution, and then decocting by seven steps: firstly, setting the temperature of a cooking pot to be 45 ℃ for preheating, wherein the preheating time is 85 min; secondly, adding maltose, setting the temperature of a decocting pot to be 75 ℃, and continuously decocting for 25min under stirring; thirdly, adding white sugar, setting the temperature of a decocting pot to be 95 ℃, and continuously decocting for 35min under stirring; fourthly, adding honey, setting the temperature of a decocting pot to be 160 ℃, and continuously decocting for 10min under stirring; fifthly, adding ginger, setting the temperature of a decocting pot to 190 ℃, and continuously decocting for 25min under stirring; sixthly, adding a natural menthol solution, setting the temperature of a decocting pot to be 260 ℃, and continuously decocting for 15min under stirring; and seventhly, setting the temperature of the boiling pot to be 280 ℃, continuing to boil for 15min, filtering, naturally cooling, canning and sealing to obtain the fluid autumn pear syrup.
Example 4
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 63% of pear, 20% of white sugar, 1.8% of liquorice, 3.9% of boat-fruited sterculia seed, 1.2% of momordica grosvenori, 2.8% of hawthorn, 1.5% of green scallop, 3% of dandelion, 1.5% of polygonatum, 0.02% of natural menthol, 0.04% of potassium sorbate and 0.04% of citric acid; the preparation method is the same as that of example 1.
Example 5
The fluid autumn pear syrup comprises the following raw materials in percentage by mass: 50.8% of pear, 35.2% of white sugar, 1.1% of liquorice, 3.9% of boat-fruited sterculia seed, 1% of momordica grosvenori, 2% of hawthorn, 1% of green scallop, 2.4% of dandelion, 1.3% of polygonatum, 0.02% of natural menthol, 0.03% of potassium sorbate and 0.05% of citric acid; the preparation method is the same as that of example 1.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. The fluid autumn pear syrup is characterized by comprising the following raw materials in percentage by mass: 45-65% of pear, 15-40% of white sugar, 0.5-4% of liquorice, 3-6% of boat-fruited sterculia seed, 0.5-4% of momordica grosvenori, 1-5% of hawthorn, 0.5-3.5% of green scallop, 1-5% of dandelion, 1-4% of polygonatum odoratum, 0.01-0.02% of natural menthol, 0.01-0.05% of potassium sorbate and 0.01-0.05% of citric acid.
2. The liquid autumn pear syrup according to claim 1, characterized in that the components comprise the following raw materials in percentage by mass: 50-63% of pear, 20-36% of white sugar, 1-2% of liquorice, 3.5-4.9% of boat-fruited sterculia seed, 1-2% of momordica grosvenori, 2-4% of hawthorn, 0.5-1.5% of green scallop, 2-4% of dandelion, 1-2% of polygonatum odoratum, 0.01-0.02% of natural menthol, 0.02-0.04% of potassium sorbate and 0.02-0.04% of citric acid.
3. The liquid autumn pear syrup according to claim 1, wherein the raw materials further comprise auxiliary materials, and the auxiliary materials comprise maltose, honey and ginger.
4. A method of making the liquid autumn pear syrup according to any one of claims 1-3, characterized by comprising the steps of:
s1, taking fresh pears according to the mass ratio, cleaning, slicing and drying to obtain dried pears;
s2, respectively cleaning and drying liquorice, sterculia lychnophora, momordica grosvenori, hawthorn, green scallop, dandelion and polygonatum;
s3, soaking the dried medicinal materials in water, and decocting to obtain decoction;
s4, adding potassium sorbate and citric acid into the obtained decoction, then adding auxiliary materials, white sugar and natural menthol for decocting until the mixture is decocted into a fluid state, thereby obtaining the high-temperature autumn pear syrup;
s5, cooling the high-temperature autumn pear syrup and filling to obtain the fluid autumn pear syrup.
5. The method for preparing the liquid autumn pear syrup according to claim 4, wherein in step S3, the total mass ratio of the water to the medicinal materials is 1: 1, soaking for 20-40 min, decocting at 100-120 ℃ for 20-28 h.
6. The method for manufacturing the liquid autumn pear syrup according to claim 4, wherein, in step S4, the potassium sorbate is added in the form of an aqueous solution of potassium sorbate, the citric acid is added in the form of an aqueous solution of citric acid, and the natural menthol is added in the form of an ethanol solution of natural menthol.
7. The method for making the liquid autumn pear syrup according to claim 6, wherein the mass ratio of potassium sorbate to water in the aqueous solution of potassium sorbate is 1: 2850, the mass ratio of citric acid to water in the aqueous solution of citric acid is 1: 2850, the mass ratio of the natural menthol to the ethanol in the ethanol solution of the natural menthol is 1: 285.
8. the method for preparing the fluid autumn pear paste according to claim 4, wherein the green scallop is dried bulbs obtained by air-drying bulbs of a green scallop herb, and the licorice, the scaphium scaphigerum, the momordica grosvenori, the hawthorn, the dandelion and the polygonatum odoratum are dried or air-dried licorice, dried scaphium scaphigerum, dried momordica grosvenori, dried hawthorn, dried dandelion and dried polygonatum odoratum, respectively.
9. The method for making the fluid autumn pear syrup according to claim 4, wherein in step S4, the auxiliary materials, the white sugar and the natural menthol are added for decoction, and the process is divided into seven steps, specifically: firstly, preheating, wherein the preheating temperature is set to be 45-55 ℃, and the preheating time is 65-90 min; secondly, adding maltose, setting the boiling temperature to be 70-75 ℃, and boiling for 20-30 min under stirring; thirdly, adding white sugar, setting the boiling temperature to be 90-100 ℃, and continuously boiling for 25-35 min under stirring; fourthly, adding honey, setting the boiling temperature to be 140-160 ℃, and continuously boiling for 10-15 min under stirring; fifthly, adding ginger, setting the boiling temperature to be 180-200 ℃, and continuing to boil for 25-35 min under stirring; sixthly, adding natural menthol, setting the boiling temperature to 230-260 ℃, and continuously boiling for 15-25 min under stirring; and seventhly, setting the boiling temperature to be 280-300 ℃, and continuing to boil for 15-25 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115886116A (en) * | 2022-11-22 | 2023-04-04 | 广药王老吉(毕节)产业有限公司 | Method for preparing hard candy from low-solid-content plant-based concentrated solution |
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| CN104273623A (en) * | 2013-07-12 | 2015-01-14 | 冯桂芬 | Auxiliary cold prevention beverage |
| CN104547022A (en) * | 2014-12-11 | 2015-04-29 | 上海焦点生物技术有限公司 | Traditional Chinese medicinal composition capable of clearing heat, moistening lung, relieving sore throat and detoxifying |
| CN105901263A (en) * | 2016-04-22 | 2016-08-31 | 牛翠萍 | Boai ginger massecuite and production method thereof |
| CN107594443A (en) * | 2017-11-10 | 2018-01-19 | 西京学院 | A kind of sweet osmanthus autumn pear grease with eliminating the phlegm moistening lung protection throat and preparation method thereof |
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| CN104273623A (en) * | 2013-07-12 | 2015-01-14 | 冯桂芬 | Auxiliary cold prevention beverage |
| CN104547022A (en) * | 2014-12-11 | 2015-04-29 | 上海焦点生物技术有限公司 | Traditional Chinese medicinal composition capable of clearing heat, moistening lung, relieving sore throat and detoxifying |
| CN105901263A (en) * | 2016-04-22 | 2016-08-31 | 牛翠萍 | Boai ginger massecuite and production method thereof |
| CN107594443A (en) * | 2017-11-10 | 2018-01-19 | 西京学院 | A kind of sweet osmanthus autumn pear grease with eliminating the phlegm moistening lung protection throat and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115886116A (en) * | 2022-11-22 | 2023-04-04 | 广药王老吉(毕节)产业有限公司 | Method for preparing hard candy from low-solid-content plant-based concentrated solution |
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