CN1328782A - Herminium food and its preparation method - Google Patents
Herminium food and its preparation method Download PDFInfo
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Abstract
A preparation method of herminium food includes the following steps: 1. making fresh herminium into raw juice, using herminium raw juice as main component to directly make it into herminium juice beverage; mixing it with tea juice to obtain herminium cold tea beverage, mixing it with soybean milk or cow milk to obtain herminium soybean milk or cow milk beverage, and mixing it with pueraria root juice and phragmites root juice to obtain herminium alcoholism-relieving health-care beverage, and mixing it with fruit juice to obtain herminium compoiste fruit juice beverage; 2. directly making the herminium into preserved fruit and 3. making herminium jam by using scraps and residue produced in the course of preparing preserved fruit and herminium raw juice as main components.
Description
The present invention relates to food, particularly the preparation method of Herminium food.
Panax ginseng fruit is the very high fruit of nutritive value, for solving the practical problem that its fresh fruit is difficult for preservation, people have designed the scheme of it being carried out deep processing, as on December 4th, 1996 Gazette of Patent for Invention disclosed a kind of＜herba Herminii health beverage and production method thereof (application number 96102247.7) its to the effect that: panax ginseng fruit is made beverage, it contains 25～30% panax ginseng fruit Normal juice, 68～73% magnetized drinking water, 2% syrup and an amount of acid and anticorrisive agent.Its production method mainly comprises steps such as feedstock production, mixing, homogeneous, can, pasteurization.Its weak point is that the eating method of panax ginseng fruit is very dull, can not be fit to all kinds of crowds' needs.
The object of the present invention is to provide Herminium food of various ways and preparation method thereof.
Purpose of the present invention can realize by following measure: a kind of preparation method of ginseng juice's beverage is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 10～80%
White granulated sugar is or/and xylitol 1～10%
Citric acid 0.08～0.2%
The remaining amount of water,
B, preparation method
Above-mentioned various raw materials are mixed, and filter the back that stirs, and carries out pasteurize after can.
A kind of preparation method of panax ginseng fruit ice tea drink is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 10～30%
Tea juice 10～50%
White granulated sugar 1～10%
Citric acid 0.10～0.12%
The remaining amount of water
B, preparation method:
The preparation of I tea juice: being incorporated as 10 times of weight of tealeaves, temperature in the container of containing tealeaves is that 80～95 ℃ of pure water lixiviates were filtered in 1～10 minute, and it is standby to get tea juice,
The II allotment: above-mentioned each raw material is mixed, and back can and pasteurize stir.
The preparation method of a kind of panax ginseng fruit soya-bean milk or cow's milk beverage is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 5～30%
Soya-bean milk or cow's milk 5～60%
White granulated sugar 1～8%
Lactic acid 0.2～0.3%
Propylene glycol alginate 0.2%
Sodium phosphate trimer 0.2%
The remaining amount of water
B, preparation method
1. the preparation of soya-bean milk adds the sodium bicarbonate water that there was not soybean in the container of grand beans, its concentration is 0.2～1%, pulled soybean in 12 hours out in 20～25 ℃ of temperature immersions, add 10 times of heavy temperature of beans again and be 70 ℃ water colloid mill defibrination, cross 300 mesh sieves and get soya-bean milk
2. cow's milk: can directly adopt cow's milk, or with milk powder preparation, its milk powder: water=1: 8
3. allotment: above-mentioned various raw materials are heated to 75～80 ℃ through high pressure homogenizer homogeneous under homogenization pressure 15～25MPa, after can, carry out pasteurize then.
A kind of preparation method of panax ginseng fruit health beverage able to dispel is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 5～30%
Root of kudzu vine juice and/or pharagmitis rhizoma juice 10～20%
Vitamin C 0.1～0.2%
White granulated sugar 1～10%
Citric acid 0.05%
The remaining amount of water
B, preparation method
1., the preparation of root of kudzu vine juice: in the container of containing the broken root of kudzu vine, be incorporated as 80～95 ℃ of pure water lixiviates of temperature 1 hour of 10 times of weight of the root of kudzu vine, be cooled to when temperature is 50 ℃ and added 0.05～0.2% amylase enzymolysis 30 minutes, filter after 10 minutes in 80 ℃ of temperature enzyme that goes out again
2. the preparation of pharagmitis rhizoma juice: be incorporated as 80～95 ℃ of pure water of temperature of 10 times of weight of reed rhizome in the container of containing reed rhizome, lixiviate was filtered after 2 hours,
3. allotment: above-mentioned various raw materials are mixed, and can afterwards and carry out pasteurize stirs.
A kind of preparation method of panax ginseng fruit composite fruit juice beverage is characterized in that:
The percentage by weight of a, various raw materials is as follows:
Panax ginseng fruit Normal juice 10～50%
Fruit syrup 5～20%
The remaining amount of water
B, preparation method
1. the preparation of fruit syrup: in the container of the fruit that is filled with water, add the water making beating identical, add 0.05～0.2% amylase and pectase in 45～55 ℃ of enzymolysis 40～60 minutes with its weight, in the enzyme filtration in 10 minutes of going out of 80 ℃ of temperature,
2. allotment: above-mentioned various raw materials are mixed, and can afterwards and carry out pasteurize stirs.
A kind of preparation method of ginseng jam is characterized in that:
The percentage by weight of a, main material is as follows:
Panax ginseng fruit pomace 0～50%
Panax ginseng fruit 50～100%
The auxiliary material parts by weight corresponding with above-mentioned 100 portions of major ingredients are as follows:
150～190 parts in 75% syrup
0.8～1.5 part of citric acid
0.25～0.5 part in OK a karaoke club that glue
0.02～0.06 part of carboxymethyl cellulose
1.5～3 parts of starch
30～60 parts in water
B, preparation method
1. add the water making beating identical to fresh fruit with its weight
2. the sugar filtration that is dissolved in water
3. panax ginseng fruit pomace, pulp and syrup are boiled together and are concentrated to solid content more than 60%,
4. add OK a karaoke club that glue, carboxymethyl cellulose and the starch of dissolving, continue to endure total solid to 65%,
5. take the dish out of the pot after adding citric acid.
Preferably boil is to carry out under vacuum 0.046～0.053MPa, solid content is concentrated at 60% o'clock and adds OK a karaoke club that glue carboxymethyl cellulose and starch, after one minute, add citric acid, pol is to abolish vacuum more than 65%, improve vapour pressure and heat to 0.25MPa, till sauce body temperature degree to 98～102 ℃.
A kind of preparation method of panax ginseng fruit preserved fruit is characterized in that:
1. remove non-edible part, stripping and slicing is put into the immersion of 1% saline solution and is protected look,
2. be blanching 1～5 minute in 80～100 ℃ of water in temperature,
3., to place 0.1% potassium sorbate, total acidity be 1.0%30% liquid glucose slow fire boiling appearance transparent,
4., stop heating and continue to soak 4～10 hours,
5., adjust and keep sugar concentration 30%, secondary slow fire boiling 5 minutes,
6., keep sugar concentration 30%, secondary soaks sugar,
7., 50～60 ℃ of temperature dryings 20～24 hours, make moisture reach 20%.
Preferably secondary soaks and adds 0.2% sodium carboxymethylcellulose or gelatin and 1% salt in the sugared liquid glucose.
The present invention is to be that raw material is through being processed into jam, preserved fruit and various beverage with the panax ginseng fruit.
One, panax ginseng fruit beverage
1, the preparation of panax ginseng fruit Normal juice
A, give processing: get panax ginseng fruit and clean, go the handle peeling.
B, making beating: add the water with the same weight of panax ginseng fruit, and 1% salt or 100PPm sulphite or 0.1% citric acid are pulled an oar.
C, squeeze the juice: with juice extractor above-mentioned slurry is squeezed the juice, coarse filtration is got pulp again.
D, sterilization: pulp is boiled in heating.
E, enzymolysis: the pulp that is cooled to about 50 ℃ to temperature added each 0.05～0.2% pectase and composite alpha-amylase, in about 40 minutes of 40～55 ℃ of insulations.
F, remove peculiar smell: I adds 0.2～0.5% refined salt, and II adds 0.05～0.5% active dry yeast temperature 28～32 ℃ of fermentations 30～60 minutes, afterwards at 10 minutes enzymes that go out of 85 ℃ of heating of temperature.
G, filtration: cooled above-mentioned product is filtered (diatomite or ultrafiltration) can obtain panax ginseng fruit Normal juice.
2, ginseng juice's beverage
A, raw material proportioning:
Panax ginseng fruit Normal juice 10～80%
White granulated sugar or xylitol 1～10%
Citric acid 0.08～0.2%
The remaining amount of water
B, preparation method
Panax ginseng fruit Normal juice, citric acid and water are mixed, and stirring makes it evenly to add white granulated sugar or xylitol again and allocates its taste, carries out pasteurize after filtration removal impurity, the can then and can obtain ginseng juice's beverage.
3, panax ginseng fruit fruit juice composite beverage
It is based on panax ginseng fruit Normal juice, and the auxiliary material that adding tealeaves, the root of kudzu vine, reed rhizome, soybean, cow's milk and fruit etc. are made is composited.
1. panax ginseng fruit ice tea drink
A, raw material proportioning
Panax ginseng fruit Normal juice 10～30%
Tea juice 10～50%
White granulated sugar 1～10%
Citric acid 0.10～0.12%
The remaining amount of water
B, preparation method
The preparation of I tealeaves: the temperature that is incorporated as 10 times of weight of tealeaves in the container of containing tealeaves is 80～95 ℃ of pure water, and lixiviate was filtered in 1～10 minute, and it is standby to get tea juice.
The II allotment: above-mentioned various raw materials are mixed, and stir back filtration, can and pasteurize can obtain the panax ginseng fruit ice tea drink.
2. panax ginseng fruit soya-bean milk or cow's milk beverage
A, raw material proportioning
Panax ginseng fruit Normal juice 5～30%
Soya-bean milk or milk 5～60%
White granulated sugar 1～8%
Lactic acid 0.2～0.3%
Propylene glycol alginate 0.2%
Sodium phosphate trimer 0.2%
The remaining amount of water
B, preparation method
The preparation of I soya-bean milk: adding concentration is 0.2～1% sodium bicarbonate water in the container of grand beans, the water yield should there be soybean to soak 12 hours for 20～25 ℃ in temperature, pulling soybean out, to add 10 times of weight temperature again be 70 ℃ water colloid mill defibrination, crosses 300 mesh sieves, and it is standby to get soya-bean milk.
II cow's milk: can directly adopt milk or with milk powder preparation, the weight ratio of itself and water is a milk powder: water=1: 8,
The III allotment: after above-mentioned various feed liquids mixing, material 75～80 ℃ of processes of temperature homogeneous under 15～25MPa pressure can obtain panax ginseng fruit soya-bean milk or cow's milk beverage through can and pasteurize then.
3. panax ginseng fruit health beverage able to dispel
A raw material proportioning
Panax ginseng fruit Normal juice 5～30%
Root of kudzu vine juice and/or pharagmitis rhizoma juice 10～20%
Vitamin 0.1～0.2%
White granulated sugar 1～10%
Citric acid 0.05%
Essence 0～0.2%
The remaining amount of water
The b preparation method
The preparation of I root of kudzu vine juice: adding in the container that fills the root of kudzu vine (40 order) is 80～95 ℃ of pure water of its 10 times of weight temperature, and lixiviate 1 hour adds 0.05～0.2% amylase, enzymolysis 30 minutes when being cooled to temperature and being 50 ℃ of left and right sides.In go out enzyme 10 minutes of 80 ℃ of temperature, it is standby to cross leaching Pueraria lobota juice again.
The preparation of II pharagmitis rhizoma juice: adding is that the temperature of 10 times of its weight is 80～95 ℃ of pure water in the container that fills the reed rhizome that cleaned, and it is standby that lixiviate was crossed the leaching pharagmitis rhizoma juice in 2 hours.
III allotment: above-mentioned various raw materials are mixed, stir after can and pasteurize can obtain the panax ginseng fruit health beverage able to dispel.
4. panax ginseng fruit composite fruit beverage
A raw material proportioning
Panax ginseng fruit Normal juice 10～50%
Fruit syrup 5～20%
Citric acid 0.05～0.1%
The remaining amount of water
The b preparation method
The I fruit syrup: add the water making beating of weight same with it in the container of the fruit that is filled with water, add 0.05～0.2% amylase and pectase, 45～55 ℃ of enzymolysis of temperature 40～60 minutes, at go out enzyme 10 minutes of 80 ℃ of temperature, it was standby to filter the fruit juice of fetching water.This fruit syrup can be various fruit syrup, and as strawberry juice, cider, pear juice, citrus juice, black gallon juice etc., they are compatibility separately both, again can compound compatibility.
II allotment: above-mentioned various raw materials are mixed, after stirring, can obtain panax ginseng fruit composite fruit juice beverage through can and pasteurize.
4, ginseng jam
A, raw material proportioning
Pomace 0～50% behind the panax ginseng fruit squeezing juice
Panax ginseng fruit 50～100%
Both sums of above-mentioned major ingredient are 100 parts, are the auxiliary material parts by weight of these 100 parts of major ingredient correspondences below
150～190 parts in 75% syrup
0.8～1.5 part of citric acid
0.25～0.5 part of carragheen
0.02～0.06 part of carboxymethyl cellulose
1.5～3 parts of starch
30～60 parts in water
B preparation method: can adopt normal pressure to boil, also can adopt vacuum to boil two kinds of methods.
Normal pressure boils
1. pull an oar to adding the water identical with its weight without the fresh fruit peeling back of getting juice,
2. white granulated sugar is dissolved in water and filters
3. panax ginseng fruit pomace and above-mentioned pulp and syrup are added and boil together that to be concentrated to solid content be more than 60%.
4. add water and dissolve good OK a karaoke club that glue in above-mentioned product, thickeners such as carboxymethyl cellulose and starch continue to boil total solid near 65% (in refractometry)
5. take the dish out of the pot after adding citric acid, obtain panax ginseng fruit jam.
Vacuum boils
1. 2. step boils identical with normal pressure
3. panax ginseng fruit pulp and pomace and syrup are added and boil vacuum 0.046～0.053MPa (if panax ginseng fruit maturity cross condition of high vacuum degree can bring up to 0.08MPa) heating together to be concentrated to solid content be more than 60%.
4. add thickeners such as OK a karaoke club that glue, carboxymethyl cellulose and starch in above-mentioned product, added citric acid after one minute, the control pol is more than 65%.Abolish vacuum, improve vapour pressure 0.25MPa and heat to rotate every one minute and stir 2～3 circles, when sauce body temperature degree to 98～102 ℃ stops heating, obtaining that panax ginseng fruit jam also can be added with in jam is that the volume of its weight 5～10% is about 5～8mm
3The fruit piece.
5, panax ginseng fruit preserved fruit
The preparation method
1. give processing: remove the non-edible parts such as pericarp, handle of panax ginseng fruit, be cut into the fruit piece that needs then, put into 1% saline solution and soak and protect look.
2. blanching: in temperature is blanching 1～5 minute in 80～100 ℃ of water,
3. boiling: place the boiling of 0.1% potassium sorbate, total acidity 1.0% (with citrometer) 30% liquid glucose Chinese till the appearance transparent.
4. soak sugar: stop heating and continue to soak 4～10 hours.
5. secondary boiling: adjust liquid glucose to 30%, and constantly replenish white granulated sugar sugar concentration is remained unchanged, slow fire boiling 5 minutes.
6. secondary soaks sugar: keep sugar concentration 30%, wherein also should add 0.2% sodium carboxymethylcellulose or gelatin and 1% salt to the liquid glucose balance.
7. dry: as, to make it moisture 20% 50～60 ℃ of dryings of temperature 20～24 hours.
8. packing: dried product can directly be packed, and also can be processed into style, encapsulates after as the preserved fruit therebetween roasted peanut or other preserved fruit being arranged.
The present invention has following advantage compared to existing technology:
1, good, the free from extraneous odour of beverage color and luster of the present invention, mouthfeel are good.
2, composite beverage of the present invention not only contains the nutritional labeling of panax ginseng fruit, also contains the nutritional labeling in the auxiliary material, and what have also has concurrently medicinal and medical care effect.
3, diversified panax ginseng fruit goods are fit to each level people's taste, have widened its application prospect.
Example 1
Getting 5000 gram panax ginseng fruit cleans, peeling, stripping and slicing, add 5000 gram water and the making beating of 100PPm sodium sulfite then, with juice extractor above-mentioned slurry is squeezed the juice, coarse filtration removes slag, be heated to the sterilization of boiling, be cooled to 50 ℃ then and in pulp, add pectase and each 5 gram of composite alpha-amylase, 55 ℃ of enzymolysis of temperature 40 minutes, add 5 gram active dry yeasts 20 gram refined salt again 32 ℃ of temperature bottom fermentations 60 minutes, afterwards at go out enzyme 10 minutes of 85 ℃ of temperature.Being cooled to and can obtaining outward appearance with diatomite filtration after the room temperature is transparent panax ginseng fruit Normal juice.
Example 2
Repeat the operation of example 1, each 20 gram of pectase and composite alpha-amylase wherein 40 ℃ of enzymolysis of temperature 40 minutes, add refined salt 50 grams again, and active dry yeast 50 grams 28 ℃ of fermentations of temperature 30 minutes, can obtain transparent panax ginseng fruit Normal juice through ultrafiltration.
Example 3
Get ginseng juice 100 gram, citric acid 0.8 gram, water 890 and mix, the back that stirs adds 10 gram white granulated sugars and allocates its taste, filter then and remove impurity, behind the filling and sealing under 80 ℃ of temperature sterilization can obtain little Green Ginseng fruit drink in 30 minutes.
Example 4
Repeat the operation of example 3, wherein panax ginseng fruit Normal juice 800 grams, citric acid 2 grams, white granulated sugar 100 grams, water 98 grams.
Example 5
Repeat the operation of example 3, wherein panax ginseng fruit Normal juice 300 grams, citric acid 1 gram, xylitol 50 grams, water 649 grams.
Example 6
Get black tea 100 grams, in the container of containing tealeaves, add the 1000ml pure water, soaked 1 minute, get black tea juice after the filtration 95 ℃ of temperature.Get panax ginseng fruit Normal juice 100 grams that make by example 1, above-mentioned black tea juice 100ml white granulated sugar 10 grams, citric acid 1 gram, water 789ml.With above-mentioned various raw materials mix stir after, behind filling and sealing, sterilization can obtain the panax ginseng fruit ice tea drink in 30 minutes under 80 ℃ of temperature.
Example 7
Repeat the operation of example 6, wherein tealeaves soaked 10 minutes 80 ℃ of temperature.Panax ginseng fruit Normal juice 300 grams, black tea juice 500 grams, white granulated sugar 100 grams, citric acid 1.2 grams, water 98.8ml.
Example 8
Adding concentration is 0.2% sodium bicarbonate water in the container of containing 100 gram soybean, and the water yield should there be soybean, soaks for 20 ℃ in temperature and pulls out in 12 hours.Adding 1000 gram temperature again is 70 ℃ water colloid mill defibrination, and mistake 300 mesh sieves obtain soya-bean milk afterwards.Get panax ginseng fruit Normal juice 50 grams, above-mentioned soya-bean milk 50 grams, white granulated sugar 10 grams, lactic acid 2ml, propylene glycol alginate 2 grams, sodium phosphate trimer 2 grams, the water 884ml that make by example 2.Is homogeneous under the pressure of 75 ℃ of process high pressure homogenizers at 15MPa with above-mentioned various raw materials in temperature, sterilizes 30 minutes in 80 ℃ of temperature behind filling and sealing then, can obtain the bean of ginseng fruit milk beverage.
Example 9
Repeat the operation of example 8, wherein soybean is in 25 ℃ of immersions of temperature in 1% sodium bicarbonate water in concentration.Panax ginseng fruit Normal juice 300 grams, soya-bean milk 600 grams, white granulated sugar 80 grams, lactic acid 3ml, propylene glycol alginate 2 grams, three are got sodium phosphate 2 grams, water 13ml.The pressure 25MPa of high pressure homogenizer, temperature is 80 ℃.
Example 10
Get milk powder 100 gram, add that 800ml is water-soluble to be separated, get that the panax ginseng fruit Normal juice, 300 grams, above-mentioned milk liquid 50 grams, white granulated sugar 70 grams, lactic acid 2.5ml, the propylene glycol alginate 2 that are made by example 2 restrain, sodium phosphate trimer 2 restrains, water 573.5ml.Above-mentioned various raw materials are heated to 80 ℃, are homogeneous under the 25MPa through high pressure homogenizer at pressure then, sterilize 30 minutes in 80 ℃ of temperature behind filling and sealing again, can obtain panax ginseng fruit cow's milk beverage.
Example 11
The root of kudzu vine was pulverized 40 mesh sieves, take out 200 grams and add water 2000ml 80 ℃ of lixiviates of temperature 1 hour, and be cooled to and added 1 gram amylase enzymolysis when temperature is 50 ℃ 30 minutes, the enzyme 10 minutes of going out under 80 ℃ of temperature again filters and obtains root of kudzu vine juice.Get reed rhizome 100 grams and add water 1000ml, filter and obtain pharagmitis rhizoma juice 80 ℃ of temperature immersions 2 hours.Getting panax ginseng fruit Normal juice, each 100ml of root of kudzu vine juice and pharagmitis rhizoma juice that 200ml makes by example 1 mixes mutually, add filling and sealing after 1.5 gram vitamin Cs, 0.5 gram citric acid, 50 gram white granulated sugars, water 547ml, 1 milliliter of allotment of flavoring orange essence again, sterilization is 30 minutes under 80 ℃ of temperature, can obtain the genseng health beverage able to dispel.
Example 12
Repeat the operation of example 11, panax ginseng fruit Normal juice 50 grams, root of kudzu vine juice 100 grams, vitamin C 1 gram, white granulated sugar 10 grams, citric acid 0.5 gram, water 838.5ml.
Example 13
Repeat the operation of example 11, wherein the root of kudzu vine is in 95 ℃ of lixiviates of temperature.Amylase 4 grams of enzymolysis.Reed rhizome is in 95 ℃ of immersions of temperature.2 milliliters of panax ginseng fruit Normal juice 300 grams, root of kudzu vine juice 200 grams, pharagmitis rhizoma juice 200 grams, Catergen gram, white granulated sugar 100 grams, citric acid 0.5 gram, water 197.5ml, honey peach essence.
Example 14
Get 200 gram apples, in the container of containing apple, add 200 gram water making beating.Add each 0.2 gram of amylase and pectase afterwards, 45 ℃ of enzymolysis of temperature 60 minutes, then at go out enzyme 10 minutes of 80 ℃ of temperature, filter cider, get 749.5 milliliters in panax ginseng fruit Normal juice, above-mentioned cider 50 grams, white granulated sugar 100 grams, citric acid 0.5 gram, water that 100 grams make by example 1.With above-mentioned various raw materials mix stir after behind the filling and sealing 80 ℃ of temperature sterilization 30 minutes, can obtain panax ginseng fruit composite fruit juice beverage.
Example 15
Repeat the operation of example 14, wherein fruit is strawberry, each 0.8 gram of amylase and pectin, in 55 ℃ of enzymolysis 40 minutes.296.5 milliliters of ginseng juice's Normal juice 500 grams, strawberry juice 200 grams, honey element 2.5 grams, citric acid 1 gram, water.
Example 16
Get panax ginseng fruit leftover bits and pieces 300 grams of producing preserved fruit, add 300 gram water making beating again, pomace behind above-mentioned genseng pulp and the 300 gram panax ginseng fruit squeezing juices is mixed mutually, add 900 grams, 75% syrup and boil together that to be concentrated to solid content be 60%, add then with your glue 1.5 of the water-soluble good OK a karaoke club of 180ml and restrain, carboxymethyl cellulose 0.12 gram starch 9 grams continue to endure total shape admittedly and take the dish out of the pot then to adding in 65% o'clock 4.8 gram citric acids, and panax ginseng fruit jam is made in tinning.
Example 17
Repeat the operation of example 16, wherein panax ginseng fruit 500 grams, 75% syrup, 950 grams, restrain with water-soluble your glue 2.5 grams of OK a karaoke club, carboxymethyl cellulose 0.3 gram, starch 15 grams, citric acid 7.5 separated of 300ml.
Example 18
Get panax ginseng fruit leftover bits and pieces 500 grams of producing preserved fruit, go into 500 gram water making beating again, above-mentioned panax ginseng fruit preserved fruit slurry is mixed with 500 gram genseng pomaces, adding filtered 75% syrup of 1500 grams places the vacuum machine to boil together, its vacuum degree control concentrates at 0.046～0.053MPa, after the control solid content reaches 60%, restrain with water-soluble your the glue 2.5 gram sodium carboxymethylcelluloses 0.2 of OK a karaoke club of separating of 600ml, starch 30 grams add in the vacuum kettle, add citric acid 8 grams after one minute, and the control pol is more than 65%, abolish vacuum, improve steam pressure 0.25MPa, when sauce body temperature degree to 98～102 ℃, stop heating, obtain panax ginseng fruit jam.And adding 50 gram volumes are 5～8mm in jam
3The apple piece.
Example 19
It is that 10mm really encloses that panax ginseng fruit is gone to be cut into thickness vertically behind the handle.Getting the above-mentioned fruit of 500 grams circle puts into 1% saline solution and soaks and protect look.Taking-up was placed in 80 ℃ of water of temperature blanching 5 minutes.Put into pol 30% potassium sorbate after pulling out and be 0.1%, total acidity (with citrometer) is that 1.0% liquid glucose slow fire boiled 30 minutes, stopping heating continuing to soak 4 hours, it is constant that adjustment pol to 30% and additional liquid glucose are kept pol, sugar concentration 30% was kept in the slow fire boiling in 5 minutes, the sodium carboxymethylcellulose, the 5 gram salt that also add 1 gram, treat after the liquid glucose balance preserved fruit taken out 50～60 ℃ of temperature dryings 20 hours, can obtain the panax ginseng fruit preserved fruit.
Example 20
Repeat the operation of example 19, wherein protect look and adopt 0.1% citric acid, the blanching 1 minute in 100 ℃ of hot water of panax ginseng fruit circle.Soaked 10 hours after the boiling.Secondary soaks sugar and adds 1 gram gelatin, 5 gram salt.24 hours drying times.
Annotate: the used percentage of present specification all is weight percentage.
Claims (9)
1, a kind of preparation method of ginseng juice's beverage is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 10～80%
White granulated sugar is or/and xylitol 1～10%
Citric acid 0.08～0.2%
The remaining amount of water,
B, preparation method
Above-mentioned various raw materials are mixed, and filter the back that stirs, and carries out pasteurize after can.
2, a kind of preparation method of panax ginseng fruit ice tea drink is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 10～30%
Tea juice 10～50%
White granulated sugar 1～10%
Citric acid 0.10～0.12%
The remaining amount of water Normal juice
B, preparation method:
The preparation of I tea juice: being incorporated as 10 times of weight of tealeaves, temperature in the container of containing tealeaves is that 80～95 ℃ of pure water lixiviates were filtered in 1～10 minute, and it is standby to get tea juice,
The II allotment: above-mentioned each raw material is mixed, and back can and pasteurize stir.
3, the preparation method of a kind of panax ginseng fruit soya-bean milk or cow's milk beverage is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 5～30%
Soya-bean milk or cow's milk 5～60%
White granulated sugar 1～8%
Lactic acid 0.2～0.3%
Propylene glycol alginate 0.2%
Sodium phosphate trimer 0.2%
The remaining amount of water
B, preparation method
1. the preparation of soya-bean milk adds the sodium bicarbonate water that there was not soybean in the container of grand beans, its concentration is 0.2～1%, pulled soybean in 12 hours out in 20～25 ℃ of temperature immersions, add 10 times of heavy temperature of beans again and be 70 ℃ water colloid mill defibrination, cross 300 mesh sieves and get soya-bean milk
2. cow's milk: can directly adopt cow's milk, or with milk powder preparation, its milk powder: water=1: 8
3. allotment: above-mentioned various raw materials are heated to 75～80 ℃ through high pressure homogenizer homogeneous under homogenization pressure 15,25MPa, after can, carry out pasteurize then.
4, a kind of preparation method of panax ginseng fruit health beverage able to dispel is characterized in that:
The percentage by weight of a, each raw material is as follows:
Panax ginseng fruit Normal juice 5～30%
Root of kudzu vine juice and/or pharagmitis rhizoma juice 10～20%
Vitamin C 0.1～0.2%
White granulated sugar .1～10%
Citric acid 0.05%
The remaining amount of water
B, preparation method
1., the preparation of root of kudzu vine juice: in the container of containing the broken root of kudzu vine, be incorporated as 80～95 ℃ of pure water lixiviates of temperature 1 hour of 10 times of weight of the root of kudzu vine, be cooled to when temperature is 50 ℃ and added 0.05～0.2% amylase enzymolysis 30 minutes, filter after 10 minutes in 80 ℃ of temperature enzyme that goes out again
2. the preparation of pharagmitis rhizoma juice: be incorporated as 80～95 ℃ of pure water of temperature of 10 times of weight of reed rhizome in the container of containing reed rhizome, lixiviate was filtered after 2 hours,
3. allotment: above-mentioned various raw materials are mixed, and can afterwards and carry out pasteurize stirs.
5, a kind of preparation method of panax ginseng fruit composite fruit juice beverage is characterized in that:
The percentage by weight of a, various raw materials is as follows:
Panax ginseng fruit Normal juice 10～50%
Honey element 0～0.25%
The remaining amount of water
B, preparation method
1. the preparation of fruit syrup: in the container of the fruit that is filled with water, add the water making beating identical, add 0.05～0.2% amylase and pectase in 45～55 ℃ of enzymolysis 40～60 minutes with its weight, in the enzyme filtration in 10 minutes of going out of 80 ℃ of temperature,
2. allotment: above-mentioned various raw materials are mixed, and can afterwards and carry out pasteurize stirs.
6, a kind of preparation method of ginseng jam is characterized in that:
The percentage by weight of a, main material is as follows:
Panax ginseng fruit pomace 0～50%
Panax ginseng fruit 50～100%
The auxiliary material parts by weight corresponding with above-mentioned 100 portions of major ingredients are as follows:
150～190 parts in 75% syrup
0.8～1.5 part of citric acid
0.25～0.5 part in OK a karaoke club that glue
0.02～0.06 part of carboxymethyl cellulose
1.5～3 parts of starch
30～60 parts in water
B, preparation method
1. add the water making beating identical to fresh fruit with its weight
2. the sugar filtration that is dissolved in water
3. panax ginseng fruit pomace, pulp and syrup are boiled together and are concentrated to solid content more than 60%,
4. add OK a karaoke club that glue, carboxymethyl cellulose and the starch of dissolving, continue to endure total solid to 65%,
5. take the dish out of the pot after adding citric acid.
7, the preparation method of panax ginseng fruit jam according to claim 6, it is characterized in that: boiling is to carry out under vacuum 0.046～0.053MPa, solid content is concentrated at 60% o'clock and adds OK a karaoke club that glue carboxymethyl cellulose and starch, after one minute, add citric acid, pol is to abolish vacuum more than 65%, improve vapour pressure and heat to 0.25MPa, till sauce body temperature degree to 98～102 ℃.
8, a kind of preparation method of panax ginseng fruit preserved fruit is characterized in that:
1. remove non-edible part, stripping and slicing is put into the immersion of 1% saline solution and is protected look,
2. be blanching 1～5 minute in 80～100 ℃ of water in temperature,
3., to place 0.1% potassium sorbate, total acidity be 1.0%30% liquid glucose slow fire boiling appearance transparent,
4., stop heating and continue to soak 4～10 hours,
5., adjust and keep sugar concentration 30%, secondary slow fire boiling 5 minutes,
6., keep sugar concentration 30%, secondary soaks sugar,
7., 50～60 ℃ of temperature dryings 20～24 hours, make moisture reach 20%.
9, the preparation method of panax ginseng fruit preserved fruit according to claim 8 is characterized in that: secondary soaks and adds 0.2% sodium carboxymethylcellulose or gelatin and 1% salt in the sugared liquid glucose.
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| Application Number | Priority Date | Filing Date | Title |
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| CN00110551A CN1127910C (en) | 2000-06-15 | 2000-06-15 | Herminium food and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110551A CN1127910C (en) | 2000-06-15 | 2000-06-15 | Herminium food and its preparation method |
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| CN1127910C CN1127910C (en) | 2003-11-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN00110551A Expired - Fee Related CN1127910C (en) | 2000-06-15 | 2000-06-15 | Herminium food and its preparation method |
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