CN107173760A - 栝楼麦冬果酱的加工方法 - Google Patents
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Abstract
本发明公开了一种栝楼麦冬果酱的加工方法，采用栝楼、麦冬为主要原料，在栝楼、麦冬破碎打浆前将其进行蒸发水分，降低了栝楼、麦冬的水分含量，提高了新鲜栝楼、麦冬内糖分的转化，改善栝楼麦冬果酱成品的口感，对原料浆液进行复合酶处理，大大提高了原料的利用效率，在栝楼麦冬果酱浓缩后进行多次均质，提高了栝楼麦冬果酱的品质与口感，口感酸甜适口、酱体粘稠适度，具有润肺化痰、利气宽胸、养胃生津等功效。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种栝楼麦冬果酱的加工方法。
背景技术
栝楼，别名药瓜、瓜萎等，葫芦科栝楼属。《纲目》记载 ：润肺燥，降火。治咳嗽，涤痰结，利咽喉，消痈肿疮毒。栝楼皮为葫芦科栝楼属植物栝楼或双边栝楼的干燥成熟果皮，属于常用中药，具有润肺化痰、利气宽胸等功效，临床上广泛用于治疗痰热咳嗽、痰浊黄稠、咽痛、胸痛、吐血、衄血、便秘、痈疮肿毒等症。现代药理实验及临床实践表明栝楼皮具有扩张冠状动脉、增加冠脉血流量、提高心肌耐缺氧能力、降低血清胆固醇、抗菌、抗癌等多种药理作用，尤其是对心血管疾病具有很好的治疗作用。
麦冬，为百合科植物沿阶草的块根，性微甘味苦，寒。甘微苦，寒。入肺、胃、心经。《本草汇言》：麦门冬，清心润肺之药也。主心气不足，惊悸怔忡，健忘恍惚，精神失守；或肺热肺燥，咳声连发，肺痿叶焦，短气虚喘，火伏肺中，咯血咳血；或虚劳客热，津液干少；或脾胃燥涸，虚秘便难；此皆心肺肾脾元虚火郁之证也。然而味甘气平，能益肺金，味苦性寒，能降心火，体润质补，能养肾髓，专治劳损虚热之功居多。如前古主心腹结气，伤中伤饱，胃络脉绝，羸瘦短气等疾，则属劳损明矣。主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核。
栝楼、麦冬除了食用之外，均可作为中药材食用，将栝楼、麦冬加工成果酱产品，实现了对栝楼、麦冬的综合利用，且便于储存，提高了其经济价值与营养价值。
发明内容
本发明所要解决的技术问题是以栝楼、麦冬为原料，提供一种润肺化痰、利气宽胸、养胃生津的栝楼麦冬果酱的加工方法，提高了栝楼、麦冬营养价值及经济价值。
一种栝楼麦冬果酱的加工方法，其特征在于：所述的加工方法采用以下步骤：
A、原料预处理：挑选新鲜、完整、无病虫害的栝楼、麦冬，清洗后滤干水分，将栝楼、麦冬去核切块制得栝楼块、麦冬块，取栝楼块65重量份、麦冬块35重量份混合均匀，制得混合原料，将混合原料平铺烘干设备中进行水分蒸发，含水量蒸发掉混合原料重的5%，即可；
B、破碎打浆：向水分蒸发后的混合原料中加入其重量100%的去离子水、1%的抗坏血酸钠，于1200r/min，组织捣碎15min，制成原料浆液；
C、酶处理：向原料浆液中加入其重量0.5%的果胶酶、0.08%的纤维素酶，混合均匀，温度控制为35℃，时间为2小时；
D、酱汁调制：向清水中加入0.15%的氢氧化钠，调节pH值至5，进行过滤，然后将陈皮、柚皮烘烤至干焦后粉碎，再与黄芪、党参、柴胡、肉豆蔻、老姜和茴香混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，制成酱汁备用；
E、浓缩：将酶解后的原料浆液加入酱汁，倒入真空浓缩机内，在-0. 3Mpa、温度为45℃下循环浓缩20min，浓缩至可溶性固形物含量达到85%时，制得栝楼麦冬浓缩物；
F、均质、罐装：将栝楼麦冬浓缩物置于胶体磨中研磨2min，研磨2次后将栝楼麦冬浓缩物进行灌装，灌装温度为45℃，装罐后立即加盖密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用120℃的蒸汽杀菌1min，然后逐渐冷却，制得栝楼麦冬果酱，低温储藏。
有益效果：本发明在栝楼、麦冬破碎打浆前将其进行蒸发水分，降低了栝楼、麦冬的水分含量，提高了新鲜栝楼、麦冬内糖分的转化，改善栝楼麦冬果酱成品的口感，对原料浆液进行复合酶处理，大大提高了原料的利用效率，在栝楼麦冬果酱浓缩后进行多次均质，提高了栝楼麦冬果酱的品质与口感，口感酸甜适口、酱体粘稠适度，具有润肺化痰、利气宽胸、养胃生津等功效。
具体实施方式
实施例1：
一种栝楼麦冬果酱的加工方法，其特征在于：所述的加工方法采用以下步骤：
A、原料预处理：挑选新鲜、完整、无病虫害的栝楼、麦冬，清洗后滤干水分，将栝楼、麦冬去核切块制得栝楼块、麦冬块，取栝楼块65重量份、麦冬块35重量份混合均匀，制得混合原料，将混合原料平铺烘干设备中进行水分蒸发，含水量蒸发掉混合原料重的5%，即可；
B、破碎打浆：向水分蒸发后的混合原料中加入其重量100%的去离子水、1%的抗坏血酸钠，于1200r/min，组织捣碎15min，制成原料浆液；
C、酶处理：向原料浆液中加入其重量0.5%的果胶酶、0.08%的纤维素酶，混合均匀，温度控制为35℃，时间为2小时；
D、酱汁调制：向清水中加入0.15%的氢氧化钠，调节pH值至5，进行过滤，然后将陈皮、柚皮烘烤至干焦后粉碎，再与黄芪、党参、柴胡、肉豆蔻、老姜和茴香混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，制成酱汁备用；
E、浓缩：将酶解后的原料浆液加入酱汁，倒入真空浓缩机内，在-0. 3Mpa、温度为45℃下循环浓缩20min，浓缩至可溶性固形物含量达到85%时，制得栝楼麦冬浓缩物；
F、均质、罐装：将栝楼麦冬浓缩物置于胶体磨中研磨2min，研磨2次后将栝楼麦冬浓缩物进行灌装，灌装温度为45℃，装罐后立即加盖密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用120℃的蒸汽杀菌1min，然后逐渐冷却，制得栝楼麦冬果酱，低温储藏。
实施例2：
一种栝楼麦冬果酱的加工方法，其特征在于：所述的加工方法采用以下步骤：
A、原料预处理：挑选新鲜、完整、无病虫害的栝楼、麦冬，加入适量的黄精，清洗后滤干水分，将栝楼、麦冬去核切块制得栝楼块、麦冬块，取栝楼块65重量份、麦冬块35重量份混合均匀，制得混合原料，将混合原料平铺烘干设备中进行水分蒸发，含水量蒸发掉混合原料重的5%，即可；
B、破碎打浆：向水分蒸发后的混合原料中加入其重量100%的去离子水、1%的抗坏血酸钠，于1200r/min，组织捣碎15min，制成原料浆液；
C、酶处理：向原料浆液中加入其重量0.5%的果胶酶、0.08%的纤维素酶，混合均匀，温度控制为35℃，时间为2小时；
D、酱汁调制：向清水中加入0.15%的氢氧化钠，调节pH值至5，进行过滤，然后将桂皮、菖蒲叶烘烤至干焦后粉碎，再与决明子、丁香、甘草混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，制成酱汁备用；
E、浓缩：将酶解后的原料浆液加入酱汁，倒入真空浓缩机内，在-0. 3Mpa、温度为45℃下循环浓缩20min，浓缩至可溶性固形物含量达到85%时，制得栝楼麦冬浓缩物；
F、均质、罐装：将栝楼麦冬浓缩物置于胶体磨中研磨2min，研磨2次后将栝楼麦冬浓缩物进行灌装，灌装温度为45℃，装罐后立即加盖密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用120℃的蒸汽杀菌1min，然后逐渐冷却，制得栝楼麦冬果酱，低温储藏。
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 (1)
1.一种栝楼麦冬果酱的加工方法，其特征在于，采用以下步骤：
A、原料预处理：挑选新鲜、完整、无病虫害的栝楼、麦冬，清洗后滤干水分，将栝楼、麦冬去核切块制得栝楼块、麦冬块，取栝楼块65重量份、麦冬块35重量份混合均匀，制得混合原料，将混合原料平铺烘干设备中进行水分蒸发，含水量蒸发掉混合原料重的5%，即可；
B、破碎打浆：向水分蒸发后的混合原料中加入其重量100%的去离子水、1%的抗坏血酸钠，于1200r/min，组织捣碎15min，制成原料浆液；
C、酶处理：向原料浆液中加入其重量0.5%的果胶酶、0.08%的纤维素酶，混合均匀，温度控制为35℃，时间为2小时；
D、酱汁调制：向清水中加入0.15%的氢氧化钠，调节pH值至5，进行过滤，然后将陈皮、柚皮烘烤至干焦后粉碎，再与黄芪、党参、柴胡、肉豆蔻、老姜和茴香混合在一起，用3层纱布包好，放在锅中加水熬煮，取其液汁，制成酱汁备用；
E、浓缩：将酶解后的原料浆液加入酱汁，倒入真空浓缩机内，在-0. 3Mpa、温度为45℃下循环浓缩20min，浓缩至可溶性固形物含量达到85%时，制得栝楼麦冬浓缩物；
F、均质、罐装：将栝楼麦冬浓缩物置于胶体磨中研磨2min，研磨2次后将栝楼麦冬浓缩物进行灌装，灌装温度为45℃，装罐后立即加盖密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用120℃的蒸汽杀菌1min，然后逐渐冷却，制得栝楼麦冬果酱，低温储藏。
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