CN107897477A - 一种保健杨桃果脯 - Google Patents
一种保健杨桃果脯 Download PDFInfo
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- CN107897477A CN107897477A CN201711193951.5A CN201711193951A CN107897477A CN 107897477 A CN107897477 A CN 107897477A CN 201711193951 A CN201711193951 A CN 201711193951A CN 107897477 A CN107897477 A CN 107897477A
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- 240000006063 Averrhoa carambola Species 0.000 title claims abstract description 31
- 235000010082 Averrhoa carambola Nutrition 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000000249 Morus alba Species 0.000 claims abstract description 13
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000020098 plum wine Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 12
- 238000007598 dipping method Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims 2
- 241000219000 Populus Species 0.000 claims 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000002279 cholagogic effect Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 238000001802 infusion Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical group [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种保健杨桃果脯，属于食品技术领域。由以下原料组成：杨桃50‑80份、玉米须粉10‑16份、丹参3‑5份、陈皮4‑7份、桑叶6‑10份、白术1‑3份、麦芽糖60‑80份、纯净水400‑700份、梅子酒50‑70份、红糖30‑50份。本发明提供的保健杨桃果脯，香甜可口，具有疏风散热、清肺润燥、清肝利胆、利尿消肿和补脾益胃等的功效，长期食用可有效降低血糖值，补充维生素。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种保健杨桃果脯
背景技术
果脯是用新鲜水果经过去皮、取核、糖水煮制、浸泡、烘干和整理包装等主要工序制成的食品，鲜亮透明，表面干燥，稍有粘性，含水量在20％以下。果脯选料精、加工细，所以产品色泽好、味道正、柔软爽口。色泽由浅黄到桔黄，呈椭圆形，不破不烂，不反糖，不粘手，吃起来柔软，酸甜适口。京郊生产的果脯，块形完整，色泽透明，肉质丰富，质地柔软，酸甜可口，原果味浓，营养价值高。
发明内容
针对上述，本发明的目的是提供一种保健杨桃果脯
本发明采取的具体技术方案是：
一种保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃50-80份、玉米须粉10-16份、丹参3-5份、陈皮4-7份、桑叶6-10份、白术1-3份、麦芽糖60-80份、纯净水400-700份、梅子酒50-70份、红糖30-50份。
本发明还提供了一种保健杨桃果脯制作方法，包括以下步骤：
(1)杨桃洗净，取芯切瓣，丹参、陈皮、桑叶和白术洗净，切碎待用；
(2)将丹参等加入纯净水中，再加入玉米须粉、麦芽糖和红糖，搅拌均匀，升温至80℃熬煮2小时，降温至50℃，加入杨桃，密封浸渍3小时，捞出后放入梅子酒中浸泡40分钟，取出沥干；
(3)将上步所制得物在70-80℃下烘干，真空包装。
本发明的优点是：香甜可口，具有疏风散热、清肺润燥、清肝利胆、利尿消肿和补脾益胃等的功效，长期食用可有效降低血糖值，补充维生素。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃50份、玉米须粉10份、丹参3份、陈皮4份、桑叶6份、白术1份、麦芽糖60份、纯净水400份、梅子酒50份、红糖30-50份。其具体制作过程包含以下步骤：
(1)杨桃洗净，取芯切瓣，丹参、陈皮、桑叶和白术洗净，切碎待用；
(2)将丹参等加入纯净水中，再加入玉米须粉、麦芽糖和红糖，搅拌均匀，升温至80℃熬煮2小时，降温至50℃，加入杨桃，密封浸渍3小时，捞出后放入梅子酒中浸泡40分钟，取出沥干；
(3)将上步所制得物在70-80℃下烘干，真空包装。
实施例2
一种保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃65份、玉米须粉13份、丹参4份、陈皮5.5份、桑叶8份、白术2份、麦芽糖70份、纯净水550份、梅子酒60份、红糖40份。其具体制作过程包含以下步骤：
(1)杨桃洗净，取芯切瓣，丹参、陈皮、桑叶和白术洗净，切碎待用；
(2)将丹参等加入纯净水中，再加入玉米须粉、麦芽糖和红糖，搅拌均匀，升温至80℃熬煮2小时，降温至50℃，加入杨桃，密封浸渍3小时，捞出后放入梅子酒中浸泡40分钟，取出沥干；
(3)将上步所制得物在70-80℃下烘干，真空包装。
实施例3
一种保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃80份、玉米须粉16份、丹参5份、陈皮7份、桑叶10份、白术3份、麦芽糖80份、纯净水700份、梅子酒70份、红糖50份。其具体制作过程包含以下步骤：
(1)杨桃洗净，取芯切瓣，丹参、陈皮、桑叶和白术洗净，切碎待用；
(2)将丹参等加入纯净水中，再加入玉米须粉、麦芽糖和红糖，搅拌均匀，升温至80℃熬煮2小时，降温至50℃，加入杨桃，密封浸渍3小时，捞出后放入梅子酒中浸泡40分钟，取出沥干；
(3)将上步所制得物在70-80℃下烘干，真空包装。
Claims (4)
1.一种保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃50-80份、玉米须粉10-16份、丹参3-5份、陈皮4-7份、桑叶6-10份、白术1-3份、麦芽糖60-80份、纯净水400-700份、梅子酒50-70份、红糖30-50份。
2.根据权利要求1所述的保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃58-72份、玉米须粉11.5-14.5份、丹参3.5-4.5份、陈皮4.7-6.3份、桑叶7-9份、白术1.5-2.5份、麦芽糖65-75份、纯净水470-630份、梅子酒55-65份、红糖35-45份。
3.根据权利要求1所述的保健杨桃果脯，其特征在于按重量份计，由以下原料组成：杨桃65份、玉米须粉13份、丹参4份、陈皮5.5份、桑叶8份、白术2份、麦芽糖70份、纯净水550份、梅子酒60份、红糖40份。
4.一种保健杨桃果脯的制备方法，其特征在于包括以下步骤：
(1)杨桃洗净，取芯切瓣，丹参、陈皮、桑叶和白术洗净，切碎待用；
(2)将丹参等加入纯净水中，再加入玉米须粉、麦芽糖和红糖，搅拌均匀，升温至80℃熬煮2小时，降温至50℃，加入杨桃，密封浸渍3小时，捞出后放入梅子酒中浸泡40分钟，取出沥干；
(3)将上步所制得物在70-80℃下烘干，真空包装。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711193951.5A CN107897477A (zh) | 2017-11-24 | 2017-11-24 | 一种保健杨桃果脯 |
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| CN201711193951.5A CN107897477A (zh) | 2017-11-24 | 2017-11-24 | 一种保健杨桃果脯 |
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| CN107897477A true CN107897477A (zh) | 2018-04-13 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535496A (zh) * | 2013-10-14 | 2014-01-29 | 彭常龙 | 一种低糖阳桃脯 |
| CN104082498A (zh) * | 2014-06-20 | 2014-10-08 | 陶峰 | 一种阳桃脯的制作方法 |
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2017
- 2017-11-24 CN CN201711193951.5A patent/CN107897477A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535496A (zh) * | 2013-10-14 | 2014-01-29 | 彭常龙 | 一种低糖阳桃脯 |
| CN104082498A (zh) * | 2014-06-20 | 2014-10-08 | 陶峰 | 一种阳桃脯的制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 王剑寒、唐晓琴: "《蔬菜类美食制作》", 31 May 2015 * |
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