CN108260780A - 一种蛇皮果含片的制备方法 - Google Patents
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- 244000208345 Salacca edulis Species 0.000 title claims abstract description 39
- 239000007937 lozenge Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 238000007598 dipping method Methods 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000008101 lactose Substances 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000000748 compression moulding Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000003826 tablet Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 244000234181 Syzygium samarangense Species 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 206010053476 Traumatic haemorrhage Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种蛇皮果含片的制备方法,采用新鲜蛇皮果作主料制粉再按比配加白糖、蜂蜜、蛋白糖、麦芽糊精、乳糖、蛇皮果果汁、苹果酸,经多道工序精制成,其工艺流程为:蛇皮果鲜果→捡选→清洗→去核→烘干→粉碎→加配料浸渍→烘干粉碎→制粒→烘干→成型→灭菌→检验→包装→入库,采用上法制成的蛇皮果含片不经盐浸水泡,也不使用防腐剂、人工色素,营养成分流失少,片型小巧精制,便于携带、贮运、食用。
Description
技术领域
本发明涉及保健养生技术领域,特别是一种蛇皮果含片的制备方法。
背景技术
莲雾是一种可治多种疾病的佳果,性味甘平,功能润肺、止咳、除痰、凉血、收敛,主治肺燥咳嗽、呃逆不止、痔疮出血、胃腹胀满、肠炎痢疾、糖尿病等症。用果核炭研末还可治外伤出血、下肢溃疡。另外,台湾地区民间有“吃莲雾清肺火之说”。人们把它视为消暑解渴的佳果,习惯用它煮冰糖治干咳无痰或痰难咯出。
然而莲雾不耐贮藏,一般室温下只能贮存一周,采收包装后宜立即送往市场出售,以鲜果生食为主。
发明内容
本发明的目的就是提供一种不含防腐剂、人工色素,营养成分流失少,体积小巧精制,便于携带贮运食用的蛇皮果含片。
本发明解决技术问题的技术方案如下:
一种蛇皮果含片的制备方法,包括步骤:
1)蛇皮果预处理:采收8~9成熟无污染无病虫害鲜蛇皮果,捡选后在磨皮机中加水清洗1~3分钟,捞出去核后送入烘房控温60~80℃烘36~48小时,使含水率小于4%,冷却后入袋密封入库保存备用;
2)配制:配制时取出备用的干蛇皮果粉碎并过200目筛,又放进搅拌机按主、辅料的重量配比加入蛇皮果粉、白糖、蛋白糖、麦芽糊精、蜂蜜、乳糖、苹果酸、蛇皮果果汁,充分拌匀成混合料,再按1kg 混合料加450~600ml水,拌匀浸渍5小时;
3)二次烘干粉碎:将上述浸渍好的混合料分切成小块放入烘房进行二次烘烤,控温60~80℃,控时6~8小时,使含水率低于2%,放入压片机压制成型,控制单片重0.5~0.55g,经灭菌检验封装即得蛇皮果含片成品。
其中,所述原料案重量份配比为:蛇皮果粉30~35份,白糖22~ 27份,蜂蜜2.5~4份,蛋白糖6~7份,麦芽糊精17~20份,乳糖8~ 10份,苹果酸1~2份,蛇皮果果汁3~5份。进一步优选为:蛇皮果粉 31.7份,白糖25.3份,蜂蜜3.2份,蛋白糖6.3份,麦芽糊精19份,乳糖9.5份,苹果酸1.8份,蛇皮果果汁3.2份。
本发明的有益效果是采用新鲜蛇皮果作主料制粉再按比配加白糖、蜂蜜、蛋白糖、麦芽糊精、乳糖、蛇皮果果汁、苹果酸,经多道工序精制成,其工艺流程为:蛇皮果鲜果→捡选→清洗→去核→烘干→粉碎→加配料浸渍→烘干粉碎→制粒→烘干→成型→灭菌→检验→包装→入库,采用上法制成的蛇皮果含片不经盐浸水泡,也不使用防腐剂、人工色素,营养成分流失少,片型小巧精制,便于携带、贮运、食用。
具体实施方式
以下将结合实施例对本发明的构思及产生的技术效果进行清楚、完整地描述,以充分地理解本发明的目的、特征和效果。显然,所描述的实施例只是本发明的一部分实施例,而不是全部实施例,基于本发明的实施例,本领域的技术人员在不付出创造性劳动的前提下所获得的其他实施例,均属于本发明保护的范围。
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种蛇皮果含片的制备方法,包括步骤:
1)蛇皮果预处理:采收8~9成熟无污染无病虫害鲜蛇皮果,捡选后在磨皮机中加水清洗1~3分钟,捞出去核后送入烘房控温60~ 80℃烘36~48小时,使含水率小于4%,冷却后入袋密封入库保存备用;
2)配制:配制时取出备用的干蛇皮果粉碎并过200目筛,又放进搅拌机按蛇皮果粉30份,白糖27份,蜂蜜4份,蛋白糖6份,麦芽糊精 20份,乳糖8份,苹果酸2份,蛇皮果果汁3份的重量配比充分拌匀成混合料,再按1kg混合料加450~600ml水,拌匀浸渍5小时;
3)二次烘干粉碎:将上述浸渍好的混合料分切成小块放入烘房进行二次烘烤,控温60~80℃,控时6~8小时,使含水率低于2%,放入压片机压制成型,控制单片重0.5~0.55g,经灭菌检验封装即得蛇皮果含片成品。
实施例2:
一种蛇皮果含片的制备方法,包括步骤:
1)蛇皮果预处理:采收8~9成熟无污染无病虫害鲜蛇皮果,捡选后在磨皮机中加水清洗1~3分钟,捞出去核后送入烘房控温60~ 80℃烘36~48小时,使含水率小于4%,冷却后入袋密封入库保存备用;
2)配制:配制时取出备用的干蛇皮果粉碎并过200目筛,又放进搅拌机按蛇皮果粉31.7份,白糖25.3份,蜂蜜3.2份,蛋白糖6.3份,麦芽糊精19份,乳糖9.5份,苹果酸1.8份,蛇皮果果汁3.2份,蛇皮果果汁3份的重量配比充分拌匀成混合料,再按1kg混合料加450~600ml水,拌匀浸渍5小时;
3)二次烘干粉碎:将上述浸渍好的混合料分切成小块放入烘房进行二次烘烤,控温60~80℃,控时6~8小时,使含水率低于2%,放入压片机压制成型,控制单片重0.5~0.55g,经灭菌检验封装即得蛇皮果含片成品。
以上对本发明的较佳实施方式进行了具体说明,但本发明创造并不限于所述实施例,熟悉本领域的技术人员在不违背本发明精神的前提下还可作出种种的等同变型或替换,这些等同的变型或替换均包含在本申请权利要求所限定的范围内。
Claims (3)
1.一种蛇皮果含片的制备方法,其特征在于包括步骤:
1)蛇皮果预处理:无污染无病虫害鲜蛇皮果,捡选后在磨皮机中加水清洗1~3分钟去皮,捞出,去核后送入烘房控温60~80℃烘36~48小时,使含水率小于4%,冷却后入袋密封入库保存备用;
2)配制:配制时取出备用的干蛇皮果粉碎并过200目筛,又放进搅拌机按主、辅料的重量配比加入蛇皮果粉、白糖、蛋白糖、麦芽糊精、蜂蜜、乳糖、苹果酸、蛇皮果果汁,充分拌匀成混合料,再按1kg混合料加450~600ml水,拌匀浸渍5小时;
3)二次烘干粉碎:将上述浸渍好的混合料分切成小块放入烘房进行二次烘烤,控温60~80℃,控时6~8小时,使含水率低于2%,放入压片机压制成型,控制单片重0.5~0.55g,经灭菌检验封装即得蛇皮果含片成品。
2.根据权利要求1所述的蛇皮果含片的制备方法,其特征在于所述原料案重量份配比为:蛇皮果粉30~35份,白糖22~27份,蜂蜜2.5~4份,蛋白糖6~7份,麦芽糊精17~20份,乳糖8~10份,苹果酸1~2份,蛇皮果果汁3~5份。
3.根据权利要求1所述的蛇皮果含片的制备方法,其特征在于所述原料案重量份配比为:蛇皮果粉31.7份,白糖25.3份,蜂蜜3.2份,蛋白糖6.3份,麦芽糊精19份,乳糖9.5份,苹果酸1.8份,蛇皮果果汁3.2份。
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CN104605132A (zh) * | 2015-03-04 | 2015-05-13 | 腾冲县元兴果品实业有限公司 | 酸木瓜含片及其制法 |
CN106262235A (zh) * | 2016-08-18 | 2017-01-04 | 何根生 | 一种蛇皮果薯片及其制备方法 |
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CN104605132A (zh) * | 2015-03-04 | 2015-05-13 | 腾冲县元兴果品实业有限公司 | 酸木瓜含片及其制法 |
CN106262235A (zh) * | 2016-08-18 | 2017-01-04 | 何根生 | 一种蛇皮果薯片及其制备方法 |
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(UYPA-N) UNIV PASUN: ""Composition for effervescent tablet used as food supplement, comprises Salacca edulis fruit extract, dextrin, citric acid, tartaric acid, sodium carbonate, sodium bicarbonate, mannitol, aspartame, aerosol, magnesium stearate and talc"", 《DWPI摘要》 * |
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