CN106509313A - 一种醇香风味莲花果蜜饯 - Google Patents
一种醇香风味莲花果蜜饯 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种醇香风味莲花果蜜饯,以莲花果为原料,同时添加四棱通、海带根、地仙桃,制作出一种醇香风味莲花果蜜饯。其充分利用莲花果的营养价值,与中药相互配伍,协同增效,具有补肾健脾、活血通经的功效。发明中,对中药汁进行果酒酒母发酵,为产品增添了醇香味,制得的成品醇香可口,味道甘甜,易保存,且保健功能突出,长期食用可明显改善长年处于潮湿环境引起的腰膝酸痛人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
Description
技术领域
本发明涉及食品加工领域,具体涉及以莲花果为原料,加入具有保健功效的中药材,制得的一种醇香风味莲花果蜜饯。
背景技术
莲花果,学名飞碟南瓜,通体金黄,形似莲花,闻起来有淡淡的清香,因为外形好看,适于观赏,又俗称为“看瓜”。莲花果味甘,性平。具有补肾健脾、养心安神的功效,主治脾胃虚弱便溏、心悸怔忡。
四棱通,又名钩藤、双钧藤、大通气、倒挂金钩、越南钩藤。北越钩藤,攀援灌木。茎四棱形,棕色,被短毛,***枝(花序柄)钩状,对生于叶腋,顶端尖而下弯,基部宽大,具纵槽。单叶对生;叶柄长约1cm;叶片阔卵形,先端渐尖,基部浑圆,边缘波状或全缘,两面疏被白色短毛。四棱通味甘,性微寒。具有清热平肝、息风镇痉、活血通经、息风镇痉的功效,主治风湿关节炎、跌打损伤、坐骨神经痛、骨折、小儿惊风、高血压、偏头痛。
海带根,为海带科植物昆布(海带)的固着器。藻体橄榄褐色,干后为暗褐色。成熟后革质呈带状,一般长2-6m,宽20-50cm,在叶片中央有两条平行纵走的浅沟,两沟中间较厚的部分为“中带部”,厚度约2-5mm,两侧边缘渐薄,且有波状皱褶,叶片基部楔形,厚成阶段则为扁圆形,下有一圆柱形或扁圆形的短柄,长5-15cm,柄和叶片内部均由髓部、皮层及表皮层组成。海带根味咸,性寒,归肺、肝二经。具有清热化痰、止咳平肝的功效,主治痰热咳嗽、肝阳偏亢之头晕、头痛。
地仙桃,为紫草科紫草属植物梓木草的果实。果实呈扁圆三角形,长1.5~3毫米,宽约1.5毫米,一侧有棱,先端略尖,基部有疤痕,外表白色,光滑润泽。坚硬,破碎后可见种子,种皮与果壳愈合,棕黑色,种仁灰白色而略黄。富油脂。地仙桃味甘、性温。具有温中健胃、消肿止痛的功效,主治胃胀反酸、胃寒疼痛、吐血、跌打损伤、骨折。
蜜饯也称果脯,古称蜜煎。汉族民间糖蜜制水果食品。流传于各地,历史悠久。以桃、杏、李、枣或冬瓜、生姜等果蔬为原料,用糖或蜂蜜腌制后而加工制成的食品。除了作为小吃或零食直接食用外,蜜饯也可以用来放于蛋糕、饼干等点心上作为点缀。以莲花果为主要原料,四棱通、海带根、地仙桃为保健原料,生产出一种醇香风味莲花果蜜饯,目前还未见报道和产品上市。
发明内容
本发明以莲花果、甘草为原料,同时添加四棱通、海带根、地仙桃开发出一种醇香风味莲花果蜜饯。填补了国内使用这类原料制作蜜饯的一项空白。
一种醇香风味莲花果蜜饯,采用以下步骤制作:
A.中药材预处理:按一定比例取中药四棱通、海带根、地仙桃,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
B.莲花果预处理:取新鲜成熟的莲花果,清洗干净,去皮,切成厚度1-2厘米的莲花果片;
C. 盐浸、晾晒:取适当重量的莲花果片,加入莲花果片重量6-10%的食盐,盐浸 3-5天,捞出浸渍好的莲花果片,放入烧开的水中,加热至沸腾,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3-5天,制得莲花果干;
D.糖液配料:取适当重量的白砂糖,白砂糖重10-20倍的水、30-40倍的中药汁、0.3-0.5倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将莲花果干倒入糖液中,大火熬制20-30分钟,小火继续煮10-20分钟,后取出沥干,放置太阳下晾晒7-10天,制得醇香风味莲花果蜜饯;
F.灌袋:将莲花果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的莲花果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
本发明步骤C一定比例的中药材配比为以下原料重量比: 四棱通30-35%、海带根30-35%、地仙桃30-40%。
本发明的作用机理:
莲花果,补肾健脾、养心安神;四棱通,清热平肝、活血通经;海带根,清热化痰、止咳平肝;地仙桃,温中健胃、消肿止痛。利用以上四味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肾健脾、活血通经的功效。
本发明公开了一种醇香风味莲花果蜜饯,以莲花果为原料,同时添加四棱通、海带根、地仙桃,制作出一种醇香风味莲花果蜜饯。其充分利用莲花果的营养价值,与中药相互配伍,协同增效,具有补肾健脾、活血通经的功效。发明中,对中药汁进行果酒酒母发酵,为产品增添了醇香味,制得的成品醇香可口,味道甘甜,易保存,且保健功能突出,长期食用可明显改善长年处于潮湿环境引起的腰膝酸痛人群的不适。其制作工艺简单,易于实现,经济效益、社会效益显著。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种醇香风味莲花果蜜饯,采用以下步骤制作:
A.中药材预处理:按重量比例取中药四棱通38%、海带根32%、地仙桃30%,加入原料中药材重5倍的水,浸泡2小时,再煎煮30分钟,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1%的果酒酒母,密封静置发酵,待酒精度达到0.5%体积比,结束发酵;
B.莲花果预处理:取新鲜成熟的莲花果,清洗干净,去皮,切成厚度1厘米的莲花果片;
C. 盐浸、晾晒:取适当重量的莲花果片,加入莲花果片重量6%的食盐,盐浸 3天,捞出浸渍好的莲花果片,放入烧开的水中,加热至沸腾,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3天,制得莲花果干;
D.糖液配料:取适当重量的白砂糖,白砂糖重10倍的水、30倍的中药汁、0.3倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将莲花果干倒入糖液中,大火熬制20分钟,小火继续煮10分钟,后取出沥干,放置太阳下晾晒7天,制得醇香风味莲花果蜜饯;
F.灌袋:将莲花果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的莲花果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
本发明实施例1经34位长年处于潮湿环境引起的腰膝酸痛的人群,连续食用7天,每日20克,症状明显缓解人数为21人,有效率为61.76%;连续食用14天,每日20克,症状明显缓解人数为25人,有效率为73.52%。
实施例2,一种醇香风味莲花果蜜饯,采用以下步骤制作:
A.中药材预处理:按重量比例取中药四棱通14%、海带根17%、地仙桃19%、蕨根16%、旱芹18%、肺心草16%,加入原料中药材重10倍的水,浸泡2.5小时,再煎煮40分钟,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重2%的果酒酒母,密封静置发酵,待酒精度达到0.7%体积比,结束发酵;
B.莲花果预处理:取新鲜成熟的莲花果,清洗干净,去皮,切成厚度1厘米的莲花果片;
C. 盐浸、晾晒:取适当重量的莲花果片,加入莲花果片重量8%的食盐,盐浸 4天,捞出浸渍好的莲花果片,放入烧开的水中,加热至沸腾,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒3天,制得莲花果干;
D.糖液配料:取适当重量的白砂糖,白砂糖重12倍的水、25倍的中药汁、0.4倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将莲花果干倒入糖液中,大火熬制20分钟,小火继续煮15分钟,后取出沥干,放置太阳下晾晒7天,制得醇香风味莲花果蜜饯;
F.灌袋:将莲花果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的莲花果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
蕨根,为蕨科植物蕨的根茎。多年生草本。根茎长,粗壮,匍匐,地下,被茸毛。叶柄疏生,粗壮直立,长30-10Ocm,裸净,褐色或秆黄色,叶呈三角形或阔披针形,革质,3回羽状复叶,长30-100cm,宽20-60cm;羽片顶端不***,其下羽状***,下部羽状复叶,在最下部最大。蕨根味甘,性寒,归肺、肝、大肠三经。具有平肝安神、解毒消肿、清热、利湿的功效。主治发热、咽喉肿痛、腹泻、痢疾、黄疸、高血压、头昏失眠、风湿痹痛。
旱芹,一年或二年生草本,秃净,有强烈香气。茎圆柱形,高达0.7-1米,上部分枝,有纵棱及节。根出叶丛生,单数羽状复叶,倒卵形至矩圆形,具柄,柄长36-45厘米,小叶2-3对,基部小叶柄最长,愈向上愈短,小叶长、阔均约5厘米,3裂,裂片三角状圆形或五角状圆形,尖端有时再3裂,边缘有粗齿;茎生叶为全裂的3小叶。旱芹味甘,性寒。具有平肝清热、祛风利湿的功效,主治高血压病、眩晕头痛、面红目赤、血淋、痈肿。
肺心草,为虎耳草科植物突隔梅花草的全草。多年生草本,高10-45厘米。基生叶厚纸质,肾形或心形,长2.5-6厘米;叶柄长达16厘米;茎生叶1片,圆形,基部心形,抱茎,全缘。肺心草味甘,性寒。具有清热润肺、消肿止痛的功效,主治肺结核、腮腺炎、淋巴腺炎、喉炎、白带、热毒疮肿、跌打损伤。
本发明实施例2的作用机理:
莲花果,补肾健脾、养心安神;四棱通,清热平肝、活血通经;海带根,清热化痰、止咳平肝;地仙桃,温中健胃、消肿止痛;蕨根,平肝安神、解毒消肿;旱芹,平肝清热、祛风利湿;肺心草,清热润肺、消肿止痛。利用以上七味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肾健脾、活血通经的功效。
本发明实施例2经35位长年处于潮湿环境引起的腰膝酸痛的人群,连续食用7天,每日20克,症状明显缓解人数为26人,有效率为74.28%;连续食用14天,每日20克,症状明显缓解人数为29人,有效率为82.86%。
实施例3,一种醇香风味莲花果蜜饯,采用以下步骤制作:
A.中药材预处理:按重量比例取中药四棱通15%、海带根20%、地仙桃18%、蕨根16%、旱芹17%、肺心草19%、野牡丹19%、明党参16%,加入原料中药材重15倍的水,浸泡3小时,再煎煮60分钟,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.莲花果预处理:取新鲜成熟的莲花果,清洗干净,去皮,切成厚度2厘米的莲花果片;
C. 盐浸、晾晒:取适当重量的莲花果片,加入莲花果片重量10%的食盐,盐浸5 天,捞出浸渍好的莲花果片,放入烧开的水中,加热至沸腾,捞出放置冷水中漂洗,沥干,后放置太阳下晾晒5天,制得莲花果干;
D.糖液配料:取适当重量的白砂糖,白砂糖重20倍的水、40倍的中药汁、果胶0.5重量份,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将莲花果干倒入糖液中,大火熬制30分钟,小火继续煮20分钟,后取出沥干,放置太阳下晾晒10天,制得醇香风味莲花果蜜饯;
F.灌袋:将莲花果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的莲花果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
野牡丹,又名罐罐草、倒罐草、毛足杆、红暴牙狼、炸腰果等。灌木,高0.5-1.5米,分枝多;茎钝四棱形或近圆柱形,毛扁平边缘流苏状。叶片坚纸质,卵形或广卵形,全缘,7基出脉,两面被糙伏毛及短柔毛。野牡丹味甘,性平。具有清热利湿、消肿止痛、散瘀止血的功效,常用于消化不良、肠炎、痢疾、肝炎、衄血、便血、血栓闭塞性脉管炎。
明党参,又名明沙参、粉沙参、山花。明党参根呈细长圆柱形、长纺锤形或不规则条块,长6-20cm,直径0.5-2cm。表面黄白色或淡棕色,光滑或有纵沟纹及须根痕,有的具红棕色斑点。质硬而脆,断面角质样,皮部较薄,黄白色,有的易与木部剥离,木部类白色。明党参味甘、性微寒,归肺、脾、肝三经。具有润肺化痰、养阴和胃、平肝、解毒的功效,常用于肺热咳嗽、呕吐反胃、食少口干、目赤眩晕、疔毒疮疡。
本发明实施例3的作用机理:
莲花果,补肾健脾、养心安神;四棱通,清热平肝、活血通经;海带根,清热化痰、止咳平肝;地仙桃,温中健胃、消肿止痛;蕨根,平肝安神、解毒消肿;旱芹,平肝清热、祛风利湿;肺心草,清热润肺、消肿止痛;野牡丹,清热利湿、消肿止痛;明党参,润肺化痰、养阴和胃。利用以上九味中药相互配伍,协同生效,通过调节脾的健运,肺的肃降,促进肝的升发,固达补肾健脾、活血通经的功效。
本发明实施例3经41位长年处于潮湿环境引起的腰膝酸痛的人群,连续食用7天,每日20克,症状明显缓解人数为36人,有效率为87.8%;连续食用14天,每日20克,症状明显缓解人数为39人,有效率为95.12%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (2)
1.一种醇香风味莲花果蜜饯,其特征在于,采用以下步骤制作:
A.中药材预处理:按一定比例取中药四棱通、海带根、地仙桃,加入原料中药材重5-15倍的水,浸泡2-3小时,再煎煮30-60分钟,用打浆机进行打浆,再入浆渣分离机,制的中药汁,加入中药汁重1-3%的果酒酒母,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
B.莲花果预处理:取新鲜成熟的莲花果,清洗干净,去皮,切成厚度1-2厘米的莲花果片;
C. 盐浸、晾晒:取适当重量的莲花果片,加入莲花果片重量6-10%的食盐,盐浸 3-5天,捞出浸渍好的莲花果片,放入烧开的水中,加热至沸腾,捞出可放置冷水中漂洗,沥干,后放置太阳下晾晒3-5天,制得莲花果干;
D.糖液配料:取适当重量的白砂糖,白砂糖重10-20倍的水、30-40倍的中药汁、0.3-0.5倍的果胶,充分搅拌均匀,制得糖液;
E. 腌渍,晒干:将莲花果干倒入糖液中,大火熬制20-30分钟,小火继续煮10-20分钟左右,后取出沥干,放置太阳下晾晒7-10天,制得醇香风味莲花果蜜饯;
F.灌袋:将莲花果蜜饯装入干净的食品安全包装袋中,封口;
G.检验、贮存:对包装好的莲花果蜜饯进行检验,检验合格后常温贮存于阴凉、干燥、避光处。
2.根据权利要求1所述的一种醇香风味莲花果蜜饯,其特征在于:所述步骤C一定比例的中药材配比为以下原料重量比: 四棱通30-40%、海带根30-35%、地仙桃30-35%。
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