CN107495239A - 一种桑叶果膏及其制作方法 - Google Patents
一种桑叶果膏及其制作方法 Download PDFInfo
- Publication number
- CN107495239A CN107495239A CN201710892095.6A CN201710892095A CN107495239A CN 107495239 A CN107495239 A CN 107495239A CN 201710892095 A CN201710892095 A CN 201710892095A CN 107495239 A CN107495239 A CN 107495239A
- Authority
- CN
- China
- Prior art keywords
- parts
- mulberry leaf
- fruit cream
- mulberry
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 119
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 119
- 239000006071 cream Substances 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 150000001875 compounds Chemical class 0.000 claims abstract description 35
- 239000003381 stabilizer Substances 0.000 claims abstract description 34
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 30
- 229920002752 Konjac Polymers 0.000 claims abstract description 24
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 241001116389 Aloe Species 0.000 claims abstract description 22
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 239000011435 rock Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000245665 Taraxacum Species 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 17
- 238000012856 packing Methods 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 11
- 239000008272 agar Substances 0.000 claims description 11
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 11
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 10
- 239000000665 guar gum Substances 0.000 claims description 10
- 229960002154 guar gum Drugs 0.000 claims description 10
- 235000010417 guar gum Nutrition 0.000 claims description 10
- 230000006837 decompression Effects 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 229910052786 argon Inorganic materials 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000010926 purge Methods 0.000 abstract description 3
- 240000001949 Taraxacum officinale Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000234427 Asparagus Species 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 229930013930 alkaloid Natural products 0.000 description 3
- 150000003797 alkaloid derivatives Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
本发明提供一种桑叶果膏及其制作方法,属于食品加工领域,所述桑叶果膏由以下重量份的原料制成:桑叶120‑150份、芦荟30‑40份、蒲公英15‑20份、金银花10‑12份、枇杷叶8‑10份、魔芋粉9‑12份、冰糖4‑6份、蜂蜜4‑6份、复合稳定剂0.12‑0.14份、水适量。本发明还提供所述桑叶果膏的制作方法。本发明提供的配方及制作方法在制作过程中可以较为完全的保持其中的营养成分,制作出的桑叶果膏营养丰富、粘度适中,具有益气清肠、滋阴润燥功效,食用方便,口感优良,适合各类人群食用。
Description
【技术领域】
本发明涉及茶饮品加工领域,尤其是一种桑叶果膏及其制作方法。
【技术背景】
我国的桑叶资源丰富,桑叶内含有一种叫做1-脱氧野尻霉素的生物碱,这是一种仅存在于桑叶中的一种生物碱,含量约100mg/100g,这种生物碱是一种α-糖苷酶的抑制剂,除此之外,桑叶中含有丰富的γ氨基丁酸和植物淳,其含量是绿茶的3-4倍,具有减肥、美容、降血糖的作用。
目前,桑叶的食用方法一般是制成桑叶茶或颗粒冲泡饮用,也有作为保健调味食材进行煲汤等方法,但是均不够方便,为此,本发明人通过大量的实验和研究,突破了传统的制作方法,为广大的喜爱桑叶口味人士提供一种具有独特口感的桑叶果膏,提高了桑叶的经济附加值。
【发明内容】
鉴于以上提出的问题,本发明提供了一种桑叶果膏及其制作方法,所述方法在制作过程中可以较为完全的保持其中的营养成分,制作出的桑叶果膏营养丰富、粘度适中,具有益气清肠、滋阴润燥功效,食用方便,口感优良,适合各类人群食用。
本发明的技术方案如下:
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶120-150份、芦荟30-40份、蒲公英15-20份、金银花10-12份、枇杷叶8-10份、魔芋粉9-12份、冰糖4-6份、蜂蜜4-6份、复合稳定剂0.12-0.14份、水适量;
其中,所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照4-6:1.2-1.5:0.8-0.9:0.3-0.5的质量比混合制成。
进一步地,所述桑叶果膏由以下重量份的原料制成:桑叶140份、芦荟35份、蒲公英18份、金银花11份、枇杷叶9份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量。
进一步地,所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成。
本发明提供一种桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3-4倍质量的水提取2-2.5h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.15-1.25的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量8-10倍的水放于超声波环境中,于温度为80-88℃的水浴环境中提取80-85min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为48-50℃、转速为50-60r/min的条件下处理10-12min,然后将所得金银花、枇杷叶粉碎成粒度为0.8-1mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.2-1.5h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾2-3min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2-3min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入82-84℃的水浴锅中灭菌15-16min,自然冷却后形成所述桑叶果膏。
进一步地,在步骤(1)中,所述桑叶于提取罐中的提取条件是压力为0.05MPa-0.07MPa、温度为50-57℃的条件下。
进一步地,在步骤(2)中,所述超声波的频率为70-80kHz。
本发明提供了一种桑叶果膏及其制作方法,与现有技术相比,具有以下有益效果:
本发明桑叶果膏的原料包括桑叶、芦荟、蒲公英、金银花、枇杷叶、魔芋粉、冰糖、蜂蜜、复合稳定剂、水适量;其中,在制作过程中将桑叶与水混合于真空条件下进行提取,可使桑叶中营养成分充分释放出来,从而提高其吸收利用率,增强产品的营养价值,所得的桑叶提取物具有疏散风热,清肺润燥,清肝明目的功效;芦荟具有杀菌抗炎、健胃下泄、强心活血的功效,还可提高免疫力和细胞再生功能,且芦荟中富含天然的植物性胶质,且其口味清香,适合各类人群食用;蒲公英具有清热解毒,消肿散结,利尿通淋的作用;在加工过程中,将芦荟与蒲公英中加入水并放于超声波环境中,于水浴环境中进行提取,可充分提取出其中的有效成分,共同作用可起到协同增效的作用,有润燥补肺、滋养肌肤,益气养颜的功效;金银花具有清热解毒、止咳利咽的功效,常食用金银花还具有降脂防衰、延年益寿的益处,且金银花的味道清甜,能中和桑叶等物质的涩味,使产品口感更佳;枇杷叶具有清肺止咳,和胃降逆的功效;制作过程中将金银花和枇杷叶经过烘干程序后,放入高能纳米冲击灌中研磨成纳米级的粉末,可去除植物苦涩感,从而提高果膏的口感和品质,还可使金银花和枇杷叶中的大分子被充分降解成小分子,从而促进人体对营养成分的吸收,又增强药效的作用;本发明将几种原料在一起复配,以桑叶做主料制成的新型果膏,不仅营养价值高,且通过药理功能上的互补,起到协同增效的作用,食用方便,口感优良,具有丰富的营养价值和良好的保健效果,适合各类人群食用;
本发明在制作过程加入特定量的魔芋粉和复合稳定剂可使制得的桑叶果膏的口感柔软适中,质地均匀无裂缝,且不会影响桑叶果膏的风味;其中所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠,上述物质与魔芋粉充分混合协同作用可使汁液凝浮粘连,抑制冰晶生成,保证结构平滑、使成品形成均匀的浮液组织,起增稠、乳化作用,改善口感,同时,在冷冻时保持稳定,此外,复合稳定剂的加入对果膏的品质非常重要,且不同类型的果膏原料,适应使用不同的复合稳定剂;
总之,本发明所采用的每一个技术手段都是相互配合、相互促进的,且步步为营、环环相扣的,所产生的总的技术效果远远高于单个技术手段所产生的技术手段的简单加和。
本发明提供了一种桑叶果膏及其制作方法,所述方法在制作过程中可以较为完全的保持其中的营养成分,制作出的桑叶果膏营养丰富、粘度适中,具有益气清肠、滋阴润燥功效,食用方便,口感优良,适合各类人群食用。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明,但不可以以任何方式限制本发明。
实施例1
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶120份、芦荟30份、蒲公英15份、金银花10份、枇杷叶8份、魔芋粉9份、冰糖4份、蜂蜜4份、复合稳定剂0.12份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照4:1.2:0.8:0.3的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3倍质量的水,于压力为0.05MPa、温度为50℃的条件下提取2h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.15的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量8倍的水放于频率为70-80kHz的超声波环境中,于温度为80℃的水浴环境中提取80min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为48℃、转速为50r/min的条件下处理10min,然后将所得金银花、枇杷叶粉碎成粒度为0.8mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.2h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾2min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入82℃的水浴锅中灭菌15min,自然冷却后形成所述桑叶果膏。
实施例2
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶150份、芦荟40份、蒲公英20份、金银花12份、枇杷叶10份、魔芋粉12份、冰糖6份、蜂蜜6份、复合稳定剂0.14份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照6:1.5:0.9:0.5的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶4倍质量的水,于压力为0.07MPa、温度为57℃的条件下提取2.5h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.25的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量10倍的水放于频率为80kHz的超声波环境中,于温度为88℃的水浴环境中提取85min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为50℃、转速为60r/min的条件下处理12min,然后将所得金银花、枇杷叶粉碎成粒度为1mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.5h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾3min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾3min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入84℃的水浴锅中灭菌16min,自然冷却后形成所述桑叶果膏。
实施例3
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶140份、芦荟35份、蒲公英18份、金银花11份、枇杷叶9份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3.6倍质量的水,于压力为0.06MPa、温度为53℃的条件下提取2.3h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.2的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量9倍的水放于频率为75kHz的超声波环境中,于温度为86℃的水浴环境中提取82min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为49℃、转速为55r/min的条件下处理11min,然后将所得金银花、枇杷叶粉碎成粒度为0.9mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.3h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾2.5min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2.8min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入83℃的水浴锅中灭菌15.5min,自然冷却后形成所述桑叶果膏。
对比例1
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶140份、芦荟35份、蒲公英18份、金银花11份、枇杷叶9份、魔芋粉10份、冰糖5份、蜂蜜5份、水适量;其中,
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3.6倍质量的水,于压力为0.06MPa、温度为53℃的条件下提取2.3h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.2的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量9倍的水放于频率为75kHz的超声波环境中,于温度为86℃的水浴环境中提取82min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为49℃、转速为55r/min的条件下处理11min,然后将所得金银花、枇杷叶粉碎成粒度为0.9mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.3h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾2.5min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉煮至沸腾2.8min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入83℃的水浴锅中灭菌15.5min,自然冷却后形成所述桑叶果膏。
对比例2
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶140份、金银花11份、枇杷叶9份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3.6倍质量的水,于压力为0.06MPa、温度为53℃的条件下提取2.3h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.2的物质,得到桑叶提取物;
(2)将金银花、枇杷叶放于滚筒烘干机中,于温度为49℃、转速为55r/min的条件下处理11min,然后将所得金银花、枇杷叶粉碎成粒度为0.9mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.3h,得到混合粉末;
(3)将步骤(1)所述桑叶提取物、步骤(2)所述混合粉末混合煮至沸腾2.5min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2.8min,取出装入包装罐中;
(4)杀菌:将步骤(3)所述包装罐密封后,放入83℃的水浴锅中灭菌15.5min,自然冷却后形成所述桑叶果膏。
对比例3
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶140份、芦荟35份、蒲公英18份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3.6倍质量的水,于压力为0.06MPa、温度为53℃的条件下提取2.3h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.2的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量9倍的水放于频率为75kHz的超声波环境中,于温度为86℃的水浴环境中提取82min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁混合煮至沸腾2.5min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2.8min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入83℃的水浴锅中灭菌15.5min,自然冷却后形成所述桑叶果膏。
对比例4
一种桑叶果膏,所述桑叶果膏由以下重量份的原料制成:桑叶140份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量;其中,
所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成;
所述桑叶果膏的制作方法,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3.6倍质量的水,于压力为0.06MPa、温度为53℃的条件下提取2.3h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.2的物质,得到桑叶提取物;
(2)将步骤(1)所述桑叶提取物煮至沸腾2.5min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2.8min,取出装入包装罐中;
(3)杀菌:将步骤(2)所述包装罐密封后,放入83℃的水浴锅中灭菌15.5min,自然冷却后形成所述桑叶果膏。
感官评价试验
采用***评分法,由20名专业为食品科学的人员组成评价小组,按实施例1-3与对比例1-4的制备方法制备桑叶果膏,冲泡后进行感官评定,评定指标为外观、滋味、口感,取其各单项平均值的总分作为评分结果,总分为30分,评分标准见表1,评分结果见表2。
表1桑叶果膏的感官评分标准
表2桑叶果膏的感官评分结果
实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | |
外观(10分) | 10 | 10 | 10 | 8 | 7 | 6 | 3 |
滋味(10分) | 10 | 10 | 9 | 7 | 5 | 3 | 2 |
口感(10分) | 10 | 10 | 10 | 6 | 5 | 4 | 2 |
总计 | 30 | 30 | 29 | 21 | 17 | 13 | 7 |
表2的结果表明:总分越高,说明制备的桑叶果膏的品质越好。实施例1-3的桑叶果膏的评分较高,说明按照本发明的制作方法得到的桑叶果膏的本质较高,无论是外观、滋味以及口感的方面,均好于对比例所述方法得到的桑叶果膏。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (6)
1.一种桑叶果膏,其特征在于,所述桑叶果膏由以下重量份的原料制成:桑叶120-150份、芦荟30-40份、蒲公英15-20份、金银花10-12份、枇杷叶8-10份、魔芋粉9-12份、冰糖4-6份、蜂蜜4-6份、复合稳定剂0.12-0.14份、水适量;
其中,所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照4-6:1.2-1.5:0.8-0.9:0.3-0.5的质量比混合制成。
2.根据权利要求1所述的一种桑叶果膏,其特征在于,所述桑叶果膏由以下重量份的原料制成:桑叶140份、芦荟35份、蒲公英18份、金银花11份、枇杷叶9份、魔芋粉10份、冰糖5份、蜂蜜5份、复合稳定剂0.16份、水适量。
3.根据权利要求1所述的一种桑叶果膏,其特征在于,所述复合稳定剂是由卡拉胶、瓜尔豆胶、琼脂、聚丙烯酸钠按照5:1.4:0.82:0.4的质量比混合制成。
4.根据权利要求1-3任一项所述的一种桑叶果膏的制作方法,其特征在于,包括以下步骤:
(1)将桑叶清洗干净后放在无菌室内晾干,将晾干后的桑叶放于提取罐中,再向提取罐中加入桑叶3-4倍质量的水提取2-2.5h,经过滤将所得滤液减压蒸馏至25℃时相对密度为1.15-1.25的物质,得到桑叶提取物;
(2)将芦荟、蒲公英切成2cm的小段,向其中加入混合物重量8-10倍的水放于超声波环境中,于温度为80-88℃的水浴环境中提取80-85min,经过滤所得滤液即为蒲公英芦荟汁;
(3)将金银花、枇杷叶放于滚筒烘干机中,于温度为48-50℃、转速为50-60r/min的条件下处理10-12min,然后将所得金银花、枇杷叶粉碎成粒度为0.8-1mm的粉末,再将所得粉末放入高能纳米冲击罐中,通入氩气保护,研磨1.2-1.5h,得到混合粉末;
(4)将步骤(1)所述桑叶提取物、步骤(2)所述蒲公英芦荟汁、步骤(3)所述混合粉末混合煮至沸腾2-3min,再加入冰糖、蜂蜜搅拌至充分溶解,然后加入魔芋粉与复合稳定剂煮至沸腾2-3min,取出装入包装罐中;
(5)杀菌:将步骤(4)所述包装罐密封后,放入82-84℃的水浴锅中灭菌15-16min,自然冷却后形成所述桑叶果膏。
5.根据权利要求4所述一种桑叶果膏的制作方法,其特征在于,在步骤(1)中,所述桑叶于提取罐中的提取条件是压力为0.05MPa-0.07MPa、温度为50-57℃的条件下。
6.根据权利要求4所述一种桑叶果膏的制作方法,其特征在于,在步骤(2)中,所述超声波的频率为70-80kHz。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710892095.6A CN107495239A (zh) | 2017-09-27 | 2017-09-27 | 一种桑叶果膏及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710892095.6A CN107495239A (zh) | 2017-09-27 | 2017-09-27 | 一种桑叶果膏及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107495239A true CN107495239A (zh) | 2017-12-22 |
Family
ID=60699895
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710892095.6A Pending CN107495239A (zh) | 2017-09-27 | 2017-09-27 | 一种桑叶果膏及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107495239A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108949465A (zh) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | 一种木薯荷叶酒及其制作方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103976361A (zh) * | 2014-05-27 | 2014-08-13 | 欧卉 | 一种清热祛湿桑叶膏 |
CN106901122A (zh) * | 2017-03-08 | 2017-06-30 | 百色学院 | 一种鱼腥草金银花饮料颗粒及其制作方法 |
CN106942657A (zh) * | 2017-03-08 | 2017-07-14 | 百色学院 | 一种青枣果膏及其制作方法 |
CN107028181A (zh) * | 2017-03-08 | 2017-08-11 | 百色学院 | 一种鱼腥草金银花膏及其制作方法 |
CN107048141A (zh) * | 2017-03-08 | 2017-08-18 | 百色学院 | 一种青枣饮料颗粒及其制作方法 |
-
2017
- 2017-09-27 CN CN201710892095.6A patent/CN107495239A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103976361A (zh) * | 2014-05-27 | 2014-08-13 | 欧卉 | 一种清热祛湿桑叶膏 |
CN106901122A (zh) * | 2017-03-08 | 2017-06-30 | 百色学院 | 一种鱼腥草金银花饮料颗粒及其制作方法 |
CN106942657A (zh) * | 2017-03-08 | 2017-07-14 | 百色学院 | 一种青枣果膏及其制作方法 |
CN107028181A (zh) * | 2017-03-08 | 2017-08-11 | 百色学院 | 一种鱼腥草金银花膏及其制作方法 |
CN107048141A (zh) * | 2017-03-08 | 2017-08-18 | 百色学院 | 一种青枣饮料颗粒及其制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108949465A (zh) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | 一种木薯荷叶酒及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104109617B (zh) | 一种清肝明目黄酒及其制备方法 | |
CN106901122A (zh) | 一种鱼腥草金银花饮料颗粒及其制作方法 | |
KR101916189B1 (ko) | 진세노사이드 Rg3, Rg5 및 Rk1의 함량이 증가된 가공인삼 및 그 제조방법 | |
CN103583757A (zh) | 清凉消暑保健茶的制备方法 | |
CN106387848A (zh) | 一种青辣椒酱及其制备方法 | |
CN101731389B (zh) | 一种桑椹固体饮料配方及其制作方法 | |
CN101828738B (zh) | 防治糖尿病的保健饮料 | |
KR101166882B1 (ko) | 구기자, 오미자, 사상자, 복분자, 토사자, 홍삼, 대추 및 감초로 이루어진 한방 혼합 침출차 조성물 및 그 제조방법 | |
CN106616162A (zh) | 一种营养保健瓜蒌皮饮料 | |
CN107048141B (zh) | 一种青枣饮料颗粒及其制作方法 | |
CN105056096A (zh) | 补肾活血通络酒及其制备方法 | |
CN107028181A (zh) | 一种鱼腥草金银花膏及其制作方法 | |
CN107495239A (zh) | 一种桑叶果膏及其制作方法 | |
CN106942415A (zh) | 一种适用于解酒醒神的藤婆茶固体饮料及其制备方法 | |
CN103549545B (zh) | 红糟制板栗休闲食品的加工方法 | |
CN106820013A (zh) | 一种朝天椒的腌制方法 | |
CN105767380A (zh) | 一种银杏叶果味茶的制备方法 | |
CN106942657B (zh) | 一种青枣果膏及其制作方法 | |
KR20200068116A (ko) | 까마중과 며느리배꼽을 함유한 술의 제조방법 | |
CN108125082A (zh) | 一种止咳润肺饮料 | |
CN107467312A (zh) | 一种桑叶速溶粉及其制作方法 | |
CN104109602A (zh) | 一种富锌滋阴补肾米酒及其制备方法 | |
CN106754161A (zh) | 一种山楂番茄酒制品 | |
CN107751492A (zh) | 一种润肺止咳润喉茶 | |
CN105166697A (zh) | 一种雪梨沙参糯米糕及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |
|
RJ01 | Rejection of invention patent application after publication |