CN105594968A - Phyllanthus emblica brown sugar and preparation technology thereof - Google Patents
Phyllanthus emblica brown sugar and preparation technology thereof Download PDFInfo
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- CN105594968A CN105594968A CN201510988753.2A CN201510988753A CN105594968A CN 105594968 A CN105594968 A CN 105594968A CN 201510988753 A CN201510988753 A CN 201510988753A CN 105594968 A CN105594968 A CN 105594968A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to Phyllanthus emblica processing, in particular to a Phyllanthus emblica brown sugar and a preparation technology thereof, and solves the problem about eating manners of Phyllanthus emblica. The Phyllanthus emblica brown sugar is prepared from a solution with the volume ratio of normal sugarcane juice to normal Phyllanthus emblica juice being (8-12):1 by full mixing, heating and drying. The preparation technology mainly comprises steps as follows: A, pretreatment; B, pretreatment of sugarcane; C, preparation; D, drying and packaging. The Phyllanthus emblica is blended into brown sugar for eating, thus, components of the Phyllanthus emblica are effectively absorbed in the eating process such as soaking in water and the like, and meanwhile, the medicinal value of the Phyllanthus emblica is fully utilized.
Description
Technical field
The present invention relates to Yunnan olive processing, particularly a kind of Yunnan olive brown sugar and production technology thereof.
Background technology
Yunnan olive has another name called Yunnan emblic, is the fruit of Euphorbiaceae machaka or magaphanerophytes's emblic. Plant blooms spring, spend little, single raw yellow, monoecism. Flesh texture, oblate spheroid, takes on a red color when ripe. Originate in Tropical Asian area, south China is common. For a kind of important medicine food dual purpose plant resource. Yunnan olive good flavor uniqueness, nutritious, except containing amino acid and trace element; its Vc content of what is more important is high; and due to the protection of flavones and tannin, the retention rate of Yunnan olive its Vc after processing is still up to 72%, far away higher than other fruits and vegetables. Fruit medicine, has clearing heat, relieving sore-throat, moistening lung for removing phlegm, the effect promoting the production of body fluid to quench thirst. Modern study, that Yunnan olive has is anti-oxidant, remove free radical, antitumor, the health care effect of waiting for a long time.
Yunnan Chinese olive tree grows in the mountain region sparse woods of 200 to 2300 meters of height above sea level, is more common in strong area without shade at sunshine, and drought-enduring resistance to lean, adaptability is extremely strong, can bear fruit in the tree fresh-keeping 6-8 month. Because special growing environment has been brought up its superelevation photoprotection power and superpower resistance to oxidation, vitamin content 160 times of apples, oranges and tangerines 100 times especially, have efficient whitening power.
Yunnan olive fruits taste acid is micro-puckery, clearing heat and cooling blood, and digestion-promoting spleen-invigorating, promotes the production of body fluid to quench thirst. Cure mainly blood-head blood stasis, indigestion, abdominal distension, cough, laryngalgia, dry and vitamin C deficiency. In Tibetan medicine, Yunnan olive cures mainly Baconic's disease, red bar disease, blood-head disease, high blood pressure etc. Research in recent years result shows, emblic has anti-inflammatory, anti-oxidant, anti-ageing, the effect such as protects the liver. Health ministry is classified emblic as " medicine-food two-purpose " kind of " tool is food, is medicine again ".
In brown sugar original idea, be color darker, do not pass through height refining edible sucrose, due to the approximate black of color, therefore be called as brown sugar in Taiwan New Zealand and Japan. Lack now a kind of nutritional labeling that can obtain Yunnan olive in edible soaked at ordinary times, because Yunnan olive itself exists some bitter tastes, current processing is being in order again to process in removal astringent taste, increase like this and introduced again other processing materials process time, affected the nutritional labeling of Yunnan olive simultaneously.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides and a kind of Yunnan olive is dissolved into brown sugar eats, like this at the soaked composition that has just effectively absorbed Yunnan olive in the edible process such as drinking, take full advantage of the medical value of Yunnan olive simultaneously, after processing, be more conducive to obtain absorption, the simple production technology of still not losing the Yunnan olive brown sugar of medicinal ingredient of preparation technology.
The technical solution adopted for the present invention to solve the technical problems is: the production technology of a kind of Yunnan olive brown sugar, mainly comprises the following steps:
A, pretreatment
1. choosing fruit is cleaned: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit, ensure that raw material are fresh, full, without decayed fruit with damage by worms; Select such Yunnan olive can ensure to obtain Normal juice and more approach fresh and maintenance nutritive value.
2. stoning: open Yunnan olive by physical crushing fragmentation, allow core separate with meat as far as possible, sub-sieve is dispelled fruit stone;
3. squeezing: the pulp obtaining after stoning is placed on pressafiner and carries out physical squeezing, obtains fruit juice; Stoning remaining pulp fraction substantially only later, squeezes the value that has ensured fully to get Yunnan olive pulp so again, has avoided again sneaking into the composition in core simultaneously, ensures purity; Avoid nucleome impact squeezing effect simultaneously and damage squeezer.
4. initial filter: the fruit juice that squeezing obtains adopts 150 order mesh screens to filter, and dispels pulp;
5. clarification: the later filtrate of initial filter leaves standstill clarification 60-90 minute; After filtration, also can have part pulp in fruit juice, clarify and can effectively allow pulp fall bottom, filter effect is more abundant like this, makes the purity of fruit juice higher, and production efficiency is provided, and has ensured in Normal juice that sediment still less.
6. filter: clarify after the later upper strata stillness of night filters again, carry out high temperature sterilization, obtain Yunnan olive original juice, for subsequent use; Filtrate adopts secondary filter to obtain better filter effect.
The pretreatment of B, sugarcane
1. squeeze the juice: sugarcane peeling cleaning go-on-go is dispelled impurity and squeezed, and obtains natural sugarcane juice; Be all generally directly to adopt physical squeezing, can ensure genuineness, composition nutrition is better simultaneously.
2. removal of impurities: the sugar-cane juice obtaining of squeezing the juice is poured in pot, then heated, boiling rear sugarcane juice impurity can float up, and impurity is filtered; In general adopt filter method can realize impurity-eliminating effect, but such filter effect does not adopt to heat and boils better effects if, the rear impurity of heating floats better to realize removal of impurities, in boiling part, can fully allow the sucrose decomposition of sugar-cane juice the inside be fructose simultaneously, mouthfeel is better, kills two birds with one stone.
C, making
1. mix: natural sugarcane juice and Yunnan olive original juice volume are fully mixed according to 8-12:1 ratio. Utilize such ratio, can effectively adopt the sweet taste of sugarcane to cover the astringent taste of Yunnan olive self, this also can be avoided adding in order to remove Yunnan olive astringent taste other material simultaneously, thereby destroys the value of Yunnan olive and introduce other materials.
2. heating: mixed solution is started to be slowly warmed to 100 DEG C in half an hour, then keep 100 DEG C of lasting half an hour, progressively temperature is brought up to again to 120 DEG C of temperature, keep the mode of heating at 120 DEG C of temperature to heat, the moisture in Sucus Phyllanthi and sugarcane juice is fully evaporated, after evaporation finishes, form thickness hemicolloid thing, general operation, in three hours, just can complete whole heating process, greatly shorten the heat time, improve the production efficiency of whole technique.
3. after moisture is evaporated to syrup colloid mixture thing water content and is 15-17%, pour into rapidly in smooth desktop or mould, carry out cooling. Keep certain moisture, dope hemicolloid can have plasticity like this, also can keep eating mouth feel simultaneously.
4., after cooling through several minutes, the crystalloid material of formation is exactly Yunnan olive brown sugar.
D, dry and packaging
Cooled Yunnan olive brown sugar carries out air-dry under natural temperature, retains as required grinding tool shape or the crushing packing finished product that deblocks.
The present invention has following beneficial effect:
1, make full use of ready-made raw material;
2, the component content of retaining food product to greatest extent;
3, without interpolation, pure natural, ecological, green;
4, technique is simple, ripe, focuses on the generation of raw-material selection and new product;
5, the pollution-free food that exploitation makes new advances; Take full advantage of the dominant resource in backward area; Can drive local farmers to rely on resource to get rich.
Detailed description of the invention
Embodiment 1
A production technology for Yunnan olive brown sugar, mainly comprises the following steps:
A, pretreatment
1. choosing fruit is cleaned: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit, ensure that raw material are fresh, full, without decayed fruit with damage by worms; Select such Yunnan olive can ensure to obtain Normal juice and more approach fresh and maintenance nutritive value.
2. stoning: open Yunnan olive by physical crushing fragmentation, allow core separate with meat as far as possible, sub-sieve is dispelled fruit stone;
3. squeezing: the pulp obtaining after stoning is placed on pressafiner and carries out physical squeezing, obtains fruit juice; Stoning remaining pulp fraction substantially only later, squeezes the value that has ensured fully to get Yunnan olive pulp so again, has avoided again sneaking into the composition in core simultaneously, ensures purity; Avoid nucleome impact squeezing effect simultaneously and damage squeezer.
4. initial filter: the fruit juice that squeezing obtains adopts 150 order mesh screens to filter, and dispels pulp;
5. clarification: the later filtrate of initial filter leaves standstill clarification 75 minutes; After filtration, also can have part pulp in fruit juice, clarify and can effectively allow pulp fall bottom, filter effect is more abundant like this, makes the purity of fruit juice higher, and production efficiency is provided, and has ensured in Normal juice that sediment still less.
6. filter: clarify after the later upper strata stillness of night filters again, carry out high temperature sterilization, obtain Yunnan olive original juice, for subsequent use; Filtrate adopts secondary filter to obtain better filter effect.
The pretreatment of B, sugarcane
1. squeeze the juice: sugarcane peeling cleaning go-on-go is dispelled impurity and squeezed, and obtains natural sugarcane juice; Be all generally directly to adopt physical squeezing, can ensure genuineness, composition nutrition is better simultaneously.
2. removal of impurities: the sugar-cane juice obtaining of squeezing the juice is poured in pot, then heated, boiling rear sugarcane juice impurity can float up, and impurity is filtered; In general adopt filter method can realize impurity-eliminating effect, but such filter effect does not adopt to heat and boils better effects if, the rear impurity of heating floats better to realize removal of impurities, in boiling part, can fully allow the sucrose decomposition of sugar-cane juice the inside be fructose simultaneously, mouthfeel is better, kills two birds with one stone.
C, making
1. mix: natural sugarcane juice and Yunnan olive original juice volume are fully mixed according to 9.5:1 ratio. Utilize such ratio, can effectively adopt the sweet taste of sugarcane to cover the astringent taste of Yunnan olive self, this also can be avoided adding in order to remove Yunnan olive astringent taste other material simultaneously, thereby destroys the value of Yunnan olive and introduce other materials.
2. heating: mixed solution is started to be slowly warmed to 100 DEG C in half an hour, then keep 100 DEG C of lasting half an hour, progressively temperature is brought up to again to 120 DEG C of temperature, keep the mode of heating at 120 DEG C of temperature to heat, moisture in Sucus Phyllanthi and sugarcane juice is fully evaporated, after evaporation finishes, form thickness hemicolloid thing.
General heating is to be all directly warmed up to 100 to spend above maintenance, like this solution is becoming sticky in thick process, the bad while of colloid effect also can be caused local thickness, cause that brown sugar taste is bad other smells, have a strong impact on quality, simultaneously slow temperature-rise period, natural sugarcane juice can fully merge Yunnan olive original juice, can better obtain syncretizing effect, necessary stirring before simultaneously having reduced, reduces working strength when keeping quality. Finally adopt 120 DEG C of conditions to remove moisture, can remove fast like this moisture, slowly heat and obtained good syncretizing effect early stage.
3. after moisture is evaporated to syrup colloid mixture thing water content and is 16%, pour into rapidly in smooth desktop or mould, carry out cooling. Keep certain moisture, dope hemicolloid can have plasticity like this, also can keep eating mouth feel simultaneously.
4., after cooling through several minutes, the crystalloid material of formation is exactly Yunnan olive brown sugar.
D, dry and packaging
Cooled Yunnan olive brown sugar carries out air-dry under natural temperature, retains as required grinding tool shape or the crushing packing finished product that deblocks.
Fruit (Yunnan olive): sweet, micro-puckery, cool. Clearing heat, relieving sore-throat, moistens the lung and relieve the cough. For cold, fever, sore-throat, cough, mouthful thousand polydipsia, otalgia, Vitamin C deficiency disease.
Whole process route has been followed ecosystem substantially, do not destroy the composition of Yunnan olive and brown sugar as far as possible, realized again the fusion of the two simultaneously by effective process route, and obtain good syncretizing effect, people are medical values that the process of edible brown sugar can be obtained again Yunnan olive like this, and in intensification fusion process, adopt syllogic temperature heating mode, intensification can reduce the cost allowance that high temperature causes like this, can well promote again the fusion of Yunnan olive juice and sugar-cane juice, distribute so more even simultaneously.
Embodiment 2
A production technology for Yunnan olive brown sugar, mainly comprises the following steps:
A, pretreatment
1. choosing fruit is cleaned: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit, ensure that raw material are fresh, full, without decayed fruit with damage by worms; Select such Yunnan olive can ensure to obtain Normal juice and more approach fresh and maintenance nutritive value.
2. stoning: open Yunnan olive by physical crushing fragmentation, allow core separate with meat as far as possible, sub-sieve is dispelled fruit stone;
3. squeezing: the pulp obtaining after stoning is placed on pressafiner and carries out physical squeezing, obtains fruit juice; Stoning remaining pulp fraction substantially only later, squeezes the value that has ensured fully to get Yunnan olive pulp so again, has avoided again sneaking into the composition in core simultaneously, ensures purity; Avoid nucleome impact squeezing effect simultaneously and damage squeezer.
4. initial filter: the fruit juice that squeezing obtains adopts 150 order mesh screens to filter, and dispels pulp;
5. clarification: the later filtrate of initial filter leaves standstill clarification 90 minutes; After filtration, also can have part pulp in fruit juice, clarify and can effectively allow pulp fall bottom, filter effect is more abundant like this, makes the purity of fruit juice higher, and production efficiency is provided, and has ensured in Normal juice that sediment still less.
6. filter: clarify after the later upper strata stillness of night filters again, carry out high temperature sterilization, obtain Yunnan olive original juice, for subsequent use; Filtrate adopts secondary filter to obtain better filter effect.
The pretreatment of B, sugarcane
1. squeeze the juice: sugarcane peeling cleaning go-on-go is dispelled impurity and squeezed, and obtains natural sugarcane juice; Be all generally directly to adopt physical squeezing, can ensure genuineness, composition nutrition is better simultaneously.
2. removal of impurities: the sugar-cane juice obtaining of squeezing the juice is poured in pot, then heated, boiling rear sugarcane juice impurity can float up, and impurity is filtered; In general adopt filter method can realize impurity-eliminating effect, but such filter effect does not adopt to heat and boils better effects if, the rear impurity of heating floats better to realize removal of impurities, in boiling part, can fully allow the sucrose decomposition of sugar-cane juice the inside be fructose simultaneously, mouthfeel is better, kills two birds with one stone.
C, making
1. mix: natural sugarcane juice and Yunnan olive original juice volume are fully mixed according to 9:1 ratio. Utilize such ratio, can effectively adopt the sweet taste of sugarcane to cover the astringent taste of Yunnan olive self, this also can be avoided adding in order to remove Yunnan olive astringent taste other material simultaneously, thereby destroys the value of Yunnan olive and introduce other materials.
2. heating: mixed solution is started to be slowly warmed to 100 DEG C in half an hour, then keep 100 DEG C of lasting half an hour, progressively temperature is brought up to again to 120 DEG C of temperature, keep the mode of heating at 120 DEG C of temperature to heat, moisture in Sucus Phyllanthi and sugarcane juice is fully evaporated, after evaporation finishes, form thickness hemicolloid thing.
General heating is to be all directly warmed up to 100 to spend above maintenance, like this solution is becoming sticky in thick process, the bad while of colloid effect also can be caused local thickness, cause that brown sugar taste is bad other smells, have a strong impact on quality, simultaneously slow temperature-rise period, natural sugarcane juice can fully merge Yunnan olive original juice, can better obtain syncretizing effect, necessary stirring before simultaneously having reduced, reduces working strength when keeping quality. Finally adopt 120 DEG C of conditions to remove moisture, can remove fast like this moisture, slowly heat and obtained good syncretizing effect early stage.
3. after moisture is evaporated to syrup colloid mixture thing water content and is 17%, pour into rapidly in smooth desktop or mould, carry out cooling. Keep certain moisture, dope hemicolloid can have plasticity like this, also can keep eating mouth feel simultaneously.
4., after cooling through several minutes, the crystalloid material of formation is exactly Yunnan olive brown sugar.
D, dry and packaging
Cooled Yunnan olive brown sugar carries out air-dry under natural temperature, retains as required grinding tool shape or the crushing packing finished product that deblocks.
Sugar-cane juice removal of impurities has adopted intensification removal of impurities, having utilized cleverly heats has realized the impurity existing in corresponding sugar-cane juice and has removed, in temperature-rise period, can better obtain the sugar existing in bagasse simultaneously, the effect that can better squeeze the juice again in the process of removal of impurities is killed two birds with one stone, and such mode can realize the pretreatment to sugar-cane juice, heat in advance and shorten the heat time while mixing with Yunnan olive juice in the later stage like this, after later stage mixing, in heating process, in general within three hours, just can complete, coordinate the heating process of later stage mixed solution, greatly shorten the operating time that whole technique needs, the whole technique more cleverly coherent fusion that has realized together Yunnan olive and brown sugar is produced.
Brown sugar, also the red sugar of name, purple sugar, refine through pressure extracting juice the redness of the skin or complexion crystalline solid forming for the stem of gramineous herbaceous plant sugarcane, have abundant sugar part, mineral matter and Glycolic acid, in brown sugar, containing health, the nutrition of a large amount of nutriments to skin has original effect. Can accelerate the metabolism of Skin Cell, for cell provides energy, supplement the nutrients, promote regeneration, in brown sugar, containing unique natural acids and pigment Auto-regulator, can effectively regulate various metabolism of pigment processes, in balance skin, colouring matter secretion quantity and pigment distribute, and reduce the abnormal stacking of local pigment.
Claims (4)
1. a Yunnan olive brown sugar, is made up according to the abundant Hybrid Heating of 8-12:1 volume ratio is dry of natural sugarcane juice and Yunnan olive original juice.
2. a production technology for Yunnan olive brown sugar, mainly comprises the following steps:
A, pretreatment
1. choosing fruit is cleaned: adopt Yunnan olive fresh fruit go-on-go, clean, dry steam, keep the fresh, crisp, green of fruit, ensure that raw material are fresh, full, without decayed fruit with damage by worms;
2. stoning: open Yunnan olive by physical crushing fragmentation, allow core separate with meat as far as possible, sub-sieve is dispelled fruit stone;
3. squeezing: the pulp obtaining after stoning is placed on pressafiner and carries out physical squeezing, obtains fruit juice;
4. initial filter: the fruit juice that squeezing obtains adopts 150 order mesh screens to filter, and dispels pulp;
5. clarification: the later filtrate of initial filter leaves standstill clarification 60-90 minute;
6. filter: clarify after the later upper strata stillness of night filters again, carry out high temperature sterilization, obtain Yunnan olive original juice, for subsequent use;
The pretreatment of B, sugarcane
1. squeeze the juice: sugarcane peeling cleaning go-on-go is dispelled impurity and squeezed, and obtains natural sugarcane juice;
2. removal of impurities: the sugar-cane juice obtaining of squeezing the juice is poured in pot, then heated, boiling rear sugarcane juice impurity can float up, and impurity is filtered;
C, making
1. mix: natural sugarcane juice and Yunnan olive original juice volume are fully mixed according to 8-12:1 ratio;
2. heating: the moisture in Sucus Phyllanthi and sugarcane juice is fully evaporated, and solution slowly becomes thickness hemicolloid thing;
3. after moisture is evaporated to syrup colloid mixture thing water content and is 15-17%, pour into rapidly in smooth desktop or mould, carry out cooling;
4., after cooling through several minutes, the crystalloid material of formation is exactly Yunnan olive brown sugar;
D, dry and packaging
Cooled Yunnan olive brown sugar carries out air-dry under natural temperature, retains as required grinding tool shape or the crushing packing finished product that deblocks.
3. the production technology of a kind of Yunnan as claimed in claim 2 olive brown sugar, is characterized in that, in described step C, natural sugarcane juice and Yunnan olive original juice volume fully mix according to 9-10:1 ratio.
4. the production technology of a kind of Yunnan olive brown sugar as claimed in claim 2 or claim 3, it is characterized in that, in described step C, heat: mixed solution is started to be slowly warmed to 100 DEG C in half an hour, then keep 100 DEG C of lasting half an hour, progressively temperature is brought up to again to 120 DEG C of temperature, kept afterwards 120 DEG C of temperature.
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| CN201510988753.2A CN105594968A (en) | 2015-12-28 | 2015-12-28 | Phyllanthus emblica brown sugar and preparation technology thereof |
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| CN201510988753.2A CN105594968A (en) | 2015-12-28 | 2015-12-28 | Phyllanthus emblica brown sugar and preparation technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260451A (en) * | 2016-08-30 | 2017-01-04 | 昆明逵昌生物科技有限公司 | A kind of manufacture method of characteristic nigecose |
Citations (3)
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|---|---|---|---|---|
| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
| CN104805225A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing method |
-
2015
- 2015-12-28 CN CN201510988753.2A patent/CN105594968A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
| CN104805225A (en) * | 2015-04-02 | 2015-07-29 | 广西大学 | Originally ecological black sugar processing method |
Non-Patent Citations (1)
| Title |
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| 周玲仙等: "《云南特有食物图鉴》", 31 March 2012, 云南科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260451A (en) * | 2016-08-30 | 2017-01-04 | 昆明逵昌生物科技有限公司 | A kind of manufacture method of characteristic nigecose |
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Application publication date: 20160525 |