CN108850944B - Processing method of natural pear syrup - Google Patents
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- CN108850944B CN108850944B CN201810765301.1A CN201810765301A CN108850944B CN 108850944 B CN108850944 B CN 108850944B CN 201810765301 A CN201810765301 A CN 201810765301A CN 108850944 B CN108850944 B CN 108850944B
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 48
- 239000006188 syrup Substances 0.000 title claims abstract description 29
- 235000020357 syrup Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 241000220324 Pyrus Species 0.000 claims abstract description 60
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 235000015206 pear juice Nutrition 0.000 claims abstract description 15
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- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 241000935235 Fritillaria meleagris Species 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 206010011224 Cough Diseases 0.000 abstract description 22
- 238000010411 cooking Methods 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 12
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- 241000699670 Mus sp. Species 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
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- 235000009508 confectionery Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 description 3
- 230000000954 anitussive effect Effects 0.000 description 3
- OROGSEYTTFOCAN-DNJOTXNNSA-N codeine Chemical group C([C@H]1[C@H](N(CC[C@@]112)C)C3)=C[C@H](O)[C@@H]1OC1=C2C3=CC=C1OC OROGSEYTTFOCAN-DNJOTXNNSA-N 0.000 description 3
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- 210000004072 lung Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
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- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
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- 241001248531 Euchloe <genus> Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940101006 anhydrous sodium sulfite Drugs 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
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- 235000020682 bottled natural mineral water Nutrition 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 208000023504 respiratory system disease Diseases 0.000 description 1
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 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
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/065—Microorganisms
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of food science, in particular to a processing method of natural pear syrup. The method comprises the following steps: crushing the bulbus fritilariae, uniformly mixing with the pear juice, and boiling to obtain a boiling solution; semi-saccharifying yeast in the cooking liquor, then fermenting, and filtering after fermentation to obtain fermentation liquor; and filtering the fermentation liquor and decocting to obtain the pear syrup. The autumn pear paste provided by the invention has good taste, maintains the natural and rich fruit flavor of pears, is easy to be absorbed by human bodies, and has the functions of promoting digestion and relieving cough.
Description
Technical Field
The invention relates to the field of food science, in particular to a processing method of natural pear syrup.
Background
The pear syrup sugar has been made for thousands of years in China, is sweet and has a taste of a medicine, and has the effects of clearing heat, moistening throat, relieving cough and the like.
Pear is a generic name for the plant of the genus Pyri (the scientific name: Pyrus), usually a deciduous tree or shrub, and very few species are evergreen and belong to the family Malus domestica, the family Rosaceae, the order Rosales. The pear fruit is usually eaten, has delicious taste and much juice, is sour in sweetness, is rich in nutrition, contains various vitamins and cellulose, and has completely different taste and texture of different kinds of pears. The pear can be eaten either raw or after being steamed. In terms of medical efficacy, the pears can relieve constipation and promote digestion, and are also beneficial to heart vessels. Bulbus Fritillariae Cirrhosae has effects of moistening lung for arresting cough, eliminating phlegm, relieving asthma, clearing heat, and eliminating phlegm, and can be used for treating cough due to heat syndrome, such as cough due to wind-heat, cough due to dryness-heat, and cough due to lung-fire.
At present, golden pear and bulbus fritilariae are processed and decocted into pear syrup clinically and are used for treating respiratory diseases such as lung heat polydipsia, dry and stuffy stool, impairment of lung yin by fatigue, cough with white sputum, chronic cough and hemoptysis and the like caused by heat dryness and fluid impairment. However, the bulbus fritillariae cirrhosae pear syrup in the current market is simple in preparation method, sweet and greasy in taste and not cool and refreshing, and the active ingredients in the produced pear syrup sugar are low in content and difficult to play a role.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a method for preparing pear syrup, which has the advantages of convenience, simplicity and easy mastering, and the prepared pear syrup has good taste and better cough relieving effect.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention relates to a processing method of pear syrup, which comprises the following steps:
crushing the bulbus fritilariae, uniformly mixing with the pear juice, and boiling to obtain a boiling solution;
semi-saccharifying yeast in the cooking liquor, then fermenting, and filtering after fermentation to obtain fermentation liquor;
and filtering the fermentation liquor and decocting to obtain the pear syrup.
Compared with the prior art, the invention has the beneficial effects that:
the autumn pear paste provided by the invention has good taste, maintains the natural and rich fruit flavor of pears, is easy to be absorbed by human bodies, and has the functions of promoting digestion and relieving cough.
Detailed Description
The invention relates to a processing method of pear syrup, which comprises the following steps:
crushing the bulbus fritilariae, uniformly mixing with the pear juice, and boiling to obtain a boiling solution;
adding yeast into the boiled liquid for semi-saccharification, then fermenting, and filtering after fermentation to obtain fermentation liquid;
and filtering the fermentation liquor and decocting to obtain the pear syrup.
Preferably, as mentioned above, the pear juice is prepared by peeling and removing kernels, and then juicing with a juicer;
the particle size of the crushed tendril-leaved fritillary bulb is 50-200 meshes.
Preferably, in the method, the bulbus fritilariae accounts for 10-15 parts by weight, and the pear juice accounts for 100 parts by weight.
Preferably, in the method, the amount of the yeast added is 0.5 to 2 parts by weight, and the content of the yeast is 1 × 108～9CFU/g。
Preferably, in the method, the boiling is carried out for 20-40 min after the water is boiled;
more preferably, the boiling is carried out for 30min after the water is boiled.
Effective nutrient substances in the bulbus fritilariae and the pear juice can be preliminarily released by boiling, so that the subsequent saccharification process is smoother.
Preferably, in the method as described above, the time for the semi-saccharification is 2 to 4 hours;
more preferably, the method as described above, the duration of the semi-saccharification is 3 hours.
Saccharification is the early preparation of fermentation, and sufficient saccharification time can ensure enough pre-fermentation product. The semi-saccharification method is that the raw material is saccharified to half and then enters a fermentation step, and then saccharification and fermentation are carried out simultaneously; the semi-saccharification method is less time consuming, and the sugar concentration is lower than that of the full-saccharification method, so that the inhibition effect of the excessively high sugar concentration on the fermentation substrate can be reduced.
Preferably, the fermentation is carried out in a cellar at 20-24 ℃ for 5-8 days;
more preferably, the fermentation is a 7 day fermentation in a cellar at 22 ℃ as described above.
In the process of fermentation, along with the going on of fermentation, can produce the heat, lead to the cellar for storing things interior rapid heating up, the temperature risees fast, the yeast breeds also fast, but should cool down when the temperature surpasses 24, guarantee in the whole in-process of fermentation (in 5 ~ 8 days), the temperature only rises 3-5 ℃, avoid at the later stage of fermentation, because the temperature is too high, breed other bacterium (having little white point form hair ball), the environment of whole fermentation has been destroyed, influence the reproduction of yeast, also influence the pear cream quality simultaneously, influence health care effect.
Preferably, in the method, the filtering is performed by sieving with a 180-220 mesh sieve;
more preferably, the filtration is through a 200 mesh screen, as described above.
Preferably, the method as described above, the boiling comprises:
decocting at 85-95 ℃, reducing the temperature to 70-80 ℃ when the content of soluble solids is 60% +/-2%, decocting for 40-80 min, then reducing the temperature to 65-75 ℃, continuing decocting, and finishing decocting when the content of the soluble solids is 75% +/-1% and the viscosity is 800-1800 mpa · s;
more preferably, as above, the boiling comprises:
decocting at 90 ℃, reducing the temperature to 75 ℃ for 60min when the content of soluble solids is 60% +/-2%, then reducing the temperature to 70 ℃ for continuous decocting, and ending the decocting when the content of the soluble solids is 75% +/-1% and the viscosity is 1000-1600 mpa · s.
When the content of soluble solids is 75% +/-1% and the viscosity is 800-1800 mpa · s, the prepared pear syrup not only has proper taste, but also has very bright color; the color can be better when the temperature is gradually reduced.
Preferably, the method as described above, further comprising: packaging and sterilizing the pear syrup;
preferably, the sterilization is pasteurization.
Preferably, the method is as described above, the pears are selected from crisp pears or golden pears.
Crisp pears are originally produced in Dangshan of Anhui province and are the oldest local pear varieties. The tea is characterized by smooth surface, large and plump body, juicy and crisp, rich nutrition, no public nuisance and the like, and a plurality of varieties are sold to the outside, so the tea is very popular with consumers at home and abroad.
The golden pear pulp is tender and succulent, white, has few stone cells and has small fruit center. The content of soluble solid can reach 14.7%. The taste is fresh and sweet, and the fragrance is strong. Unique flavor and excellent quality. The flower is easy to grow, and the fruit can be seen in the next year after the planting. Cross pollination and high yield. Pear is known as "Baiguozong". Huangjin pear is one of pears. It is also called natural mineral water because of its fresh, tender and juicy nature and palatable sweet and sour taste.
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
Pulverizing Bulbus Fritillariae Cirrhosae to 50 mesh, selecting healthy crisp pear, cleaning, peeling and removing core, and juicing with juicer
Mixing 10kg of bulbus fritilariae with 100kg of pear juice uniformly, and then cooking for 20min to obtain a cooking solution;
adding yeast 0.5kg into the decoction, wherein the yeast content is 1 × 108Carrying out semi-saccharification for 2 hours at the concentration of CFU/g, then fermenting at low temperature, and filtering after fermentation to obtain fermentation liquor;
sieving the fermentation liquor by a 180-mesh sieve, then decocting at 85 ℃, reducing the temperature to 70 ℃ when the content of soluble solids is 60% +/-2%, decocting for 80min, then reducing the temperature to 65 ℃, and continuing decocting, wherein the decocting is finished when the content of the soluble solids is 75% +/-1% and the viscosity is 1800mpa & S (measured by a force technology, digital display rotational viscometer NDJ-5S).
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Example 2
Pulverizing Bulbus Fritillariae Cirrhosae to 200 mesh, selecting healthy golden pear, cleaning, peeling, removing core, and juicing with juicer
Uniformly mixing 15kg of bulbus fritilariae and 100kg of pear juice, and then cooking for 40min to obtain a cooking solution;
adding yeast 2kg into the decoction, wherein the yeast content is 1 × 109Carrying out semi-saccharification for 4 hours at the concentration of CFU/g, then fermenting at low temperature, and filtering after fermentation to obtain fermentation liquor;
and (2) sieving the fermentation liquor by a 220-mesh sieve, then decocting at 95 ℃, cooling to 80 ℃ when the content of soluble solids is 60% +/-2%, decocting for 40min, cooling to 75 ℃ and continuing decocting, and ending decocting when the content of the soluble solids is 75% +/-1% and the viscosity is 800mpa & S (measured by a force technology, digital display rotational viscometer NDJ-5S).
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Example 3
Pulverizing Bulbus Fritillariae Cirrhosae to 100 mesh, selecting healthy golden pear, cleaning, peeling, removing core, and juicing with a juicer
Uniformly mixing 12kg of bulbus fritilariae and 100kg of pear juice, and then cooking for 27min to obtain a cooking solution;
adding yeast 1.5kg into the decoction, wherein the yeast content is 1 × 108Performing semi-saccharification for 2.5 hours at CFU/g, then fermenting at low temperature, and filtering after fermentation is completed to obtain fermentation liquor;
sieving the fermentation liquor by a 210-mesh sieve, decocting at 87 ℃, cooling to 72 ℃ when the content of soluble solids is 60% +/-2%, decocting for 40-80 min, cooling to 68 ℃, continuing decocting, and finishing decocting when the content of the soluble solids is 75% +/-1% and the viscosity is 1600 mpa-S (measured by a force technology, digital display rotational viscometer NDJ-5S).
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Example 4
Pulverizing Bulbus Fritillariae Cirrhosae to 150 mesh, selecting healthy crisp pear, cleaning, peeling and removing core, and juicing with juicer
Uniformly mixing 13kg of bulbus fritilariae with 100kg of pear juice, and then cooking for 30min to obtain a cooking solution;
adding yeast 1kg into the decoction, wherein the yeast content is 1 × 109Performing semi-saccharification for 3 hours at the ratio of CFU/g, then fermenting at low temperature, and filtering after fermentation to obtain fermentation liquor;
sieving the fermentation liquor by a 200-mesh sieve, then decocting at 90 ℃, reducing the temperature to 75 ℃ when the content of soluble solids is 60% +/-2%, decocting for 60min, reducing the temperature to 70 ℃, continuing decocting, and ending decocting when the content of the soluble solids is 75% +/-1% and the viscosity is 1700mpa & S (measured by a force technology, digital display rotational viscometer NDJ-5S). At this time, the index of the detected color difference is 19.0 + -0.5 for the L value (index of brightness), 1.0 + -0.1 for the a value (index of red color), 1.0 + -0.1 for the b value (index of yellow color) (measured by Meinenda CR-400 color difference meter)
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Comparative example 1
Pulverizing Bulbus Fritillariae Cirrhosae to 150 mesh, selecting healthy crisp pear, cleaning, peeling and removing core, and juicing with juicer
Uniformly mixing 13kg of bulbus fritilariae with 100kg of pear juice, and then cooking for 30min to obtain a cooking solution;
sieving the decoction with a 200-mesh sieve, decocting at 90 deg.C, cooling to 75 deg.C when the soluble solid content is 60% + -2%, decocting for 60min, cooling to 70 deg.C, and decocting when the soluble solid content is 75% + -1% and the viscosity is 1700mpa · s.
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Comparative example 2
Pulverizing Bulbus Fritillariae Cirrhosae to 150 mesh, selecting healthy crisp pear, cleaning, peeling and removing core, and juicing with juicer
Uniformly mixing 13kg of bulbus fritilariae with 100kg of pear juice, and then cooking for 30min to obtain a cooking solution;
adding yeast 1kg into the decoction, wherein the content of yeast is 1 × 109Performing semi-saccharification for 3 hours at the ratio of CFU/g, then fermenting at low temperature, and filtering after fermentation to obtain fermentation liquor;
and (3) sieving the fermentation liquor by a 200-mesh sieve, and then decocting at 90 ℃, wherein the decoction is finished when the content of soluble solids is 75% +/-1% and the viscosity is 1800mpa · s. At this time, the index of the detected color difference is 12.0 + -0.4 for L value (index of brightness), 5.0 + -0.3 for a value (index of red), and 2.0 + -0.2 for b value (index of yellow) (measured by Meinen CR-400 color difference meter).
Naturally cooling, filling into a clean glass bottle, sealing, and pasteurizing to obtain the final product.
Experimental example 1
Experimental animals: c57 Male mice, 20-24 g in weight, were purchased from Beijing vitamin E. The dose setting is converted to animal dose by body surface area based on clinical dose (finished product amount). The experimental method refers to the research on main pharmacodynamics experiments of Chuanbei Xueli paste, Li Chenghong, etc., journal of Chinese Experimental and prescriptions, Vol.12, No.7Jul, 2006.
1. Cough-relieving test: ammonia water induced cough experiment for mice
Mice were divided into 5 groups of 10 mice each by body weight. Namely distilled water group (20 mL. kg)-1) Codeine group (60mg kg)-1) Pear syrup (comparative example 1, comparative example 2, 5 g.kg)-1) Pear syrup (example 4, 5 g/kg)-1)。
Intragastric administration (administration volume 20 mL. kg)-1) And (4) after 1h (codeine group is 0.5h), placing the mice into a self-made electric heating spray cough-inducing device, heating the devices at a voltage of 150V, and spraying 0.4mL of concentrated ammonia water into each mouse. The difference between the logarithms of two adjacent time units was set to 0.1, and observation was performed in the "top-bottom method" to calculate the time required for causing cough in mice (EDT)50) And an R value. If the R value is more than 130%, the medicine is considered to have the cough-relieving effect, and if the R value is more than 150%, the medicine is indicated to have the obvious cough-relieving effect.
R ═ test substance EDT50Control group EDT50×100％。
DT of each administration group compared with distilled water group50All have different degrees of improvement, and the pear syrup in the example 4 has obvious effect of relieving the cough of the mice caused by ammonia water (R is 200.0%). The results are shown in Table 1.
TABLE 1 antitussive effect of pear syrup of the present invention on mice
| Group of | Dosage (g.kg)-1) | EDT50(s) | R value (%) |
| Distilled water set | - | 22.4 | 0 |
| Codeine group | 0.06 | 50.2 | 224.1 |
| Comparative example 1 | 5 | 25.9 | 115.6 |
| Comparative example 2 | 5 | 33.4 | 149.1 |
| Example 4 | 5 | 35.8 | 159.8 |
Mouse sulfur dioxide cough-inducing experiment
Group administration of animals is equivalent to the above. A25 mL evaporating dish containing 0.5g of anhydrous sodium sulfite was placed in a 500mL desiccator, 5mL of 50% sulfuric acid was rapidly injected, and a mouse (single mouse) was immediately placed and observed for the cough latency and the number of coughs within 2 min. The results are shown in Table 2:
TABLE 2 antitussive effect of pear syrup of the present invention on mice
Note: p < 0.05 compared to distilled water; # p < 0.01.
As can be seen from the above experimental examples, the pear syrup of example 4 has a significant antitussive effect on cough in mice. And the efficacy was significantly reduced without treatment by semisaccharification and fermentation (comparative example 1). And the specific temperature is adopted during decoction, so that the dissolution rate of the effective components can be increased.
Experimental example 2
The pear syrup prepared by the invention is evaluated by experts of the food society of China and has the following results:
TABLE 3 scoring table
TABLE 4 identification results of different experts on different pear pastes
The experts think that the pear syrup prepared in example 4 is clear, free of precipitate, golden in color, strong in pear aroma, fresh and cool in taste, balanced in sweetness, and medium-long in aftertaste, and is a better pear syrup. In comparative example 1, the taste was too sweet and greasy, and had an unpleasant taste, resulting in a lower overall evaluation; comparative example 2 had an unsatisfactory smooth mouthfeel and a poor color.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (7)
1. The processing method of the pear syrup is characterized by comprising the following steps:
crushing the bulbus fritilariae, uniformly mixing with the pear juice, and boiling to obtain a boiling solution;
adding yeast into the boiled liquid for semi-saccharification, then fermenting, and filtering after fermentation to obtain fermentation liquid;
filtering the fermentation liquor and decocting to obtain pear syrup;
the boiling is boiling water and then boiling for 20-40 min;
the half-saccharification time is 2-4 hours;
the fermentation is carried out in a cellar at the temperature of 20-24 ℃ for 5-8 days.
2. The method according to claim 1, wherein the pear juice is prepared by peeling and stoning, and then juicing with a juicer;
the particle size of the crushed tendril-leaved fritillary bulb is 50-200 meshes.
3. The method according to claim 1, wherein the bulbus fritilariae is 10-15 parts by weight, and the pear juice is 100 parts by weight;
the addition amount of the yeast is 0.5-2 parts by weight, and the content of the yeast is 1 × 108～9CFU/g。
4. The method of claim 1, wherein the filtering is through a 180-220 mesh screen.
5. The method of claim 1, wherein the boiling comprises:
decocting at 85-95 ℃, reducing the temperature to 70-80 ℃ when the content of soluble solid matters is 60% +/-2%, decocting for 40-80 min, then reducing the temperature to 65-75 ℃, continuing decocting, and finishing decocting when the content of soluble solid matters is 75% +/-1% and the viscosity is 800-1800 mpa-s.
6. The method of claim 1, further comprising: packaging and sterilizing the pear syrup;
the sterilization is pasteurization.
7. A method according to any one of claims 1 to 6, wherein the pears are selected from crisp pears or golden pears.
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| CN106666578A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Method for preparing autumn pear syrup candy with flos rosae rugosae |
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| CN105995720A (en) * | 2016-05-31 | 2016-10-12 | 王军佐 | Enzyme Laiyang pear paste and preparation method and application thereof |
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| CN106666578A (en) * | 2016-12-28 | 2017-05-17 | 熙可食品(安徽)有限公司 | Method for preparing autumn pear syrup candy with flos rosae rugosae |
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