阅读说明：本技术 一种茉莉红糖浆及其制备方法 (Jasmine red syrup and preparation method thereof ) 是由 钱小红 于 2019-11-01 设计创作，主要内容包括：本发明提出了一种茉莉红糖浆,由以下原料按重量份制备而成：茉莉花花瓣1-3份、冰糖100-120份、赤砂糖10-20份、果醋20-30份、增稠剂5-15份、纯水100-200份。本发明的茉莉红糖浆的制造方法,操作简单,工序少；用本发明制造的茉莉红糖浆,食用方便,能健脾暖胃化食、除湿解毒、解郁止痛,具有很好的推广和使用价值。(The invention provides jasmine red syrup which is prepared from the following raw materials in parts by weight: 1-3 parts of jasmine flower petals, 100-120 parts of rock candy, 10-20 parts of brown granulated sugar, 20-30 parts of fruit vinegar, 5-15 parts of thickening agent and 100-200 parts of pure water. The preparation method of the jasmine red syrup is simple to operate and has few working procedures; the jasmine red syrup prepared by the invention is convenient to eat, can invigorate spleen, warm stomach, promote digestion, remove dampness, detoxify, relieve depression and stop pain, and has good popularization and use values.)

1. The jasmine red syrup is characterized by being prepared from the following raw materials in parts by weight: 1-3 parts of jasmine flower petals, 100-120 parts of rock candy, 10-20 parts of brown granulated sugar, 20-30 parts of fruit vinegar, 5-15 parts of thickening agent and 100-200 parts of pure water.

2. The jasmine red syrup according to claim 1 is prepared from the following raw materials in parts by weight: 2 parts of jasmine flower petals, 110 parts of rock candy, 15 parts of brown granulated sugar, 24 parts of fruit vinegar, 12 parts of thickening agent and 160 parts of pure water.

3. The jasmine red syrup as claimed in claim 1, wherein the thickener is one or more selected from the group consisting of gum arabic, agar, xanthan gum, carrageenan, β -cyclodextrin and propylene glycol alginate.

4. A method of preparing a jasmine-red syrup according to any one of claims 1 to 3, comprising the steps of:

s1, putting crystal sugar and brown granulated sugar into a sugar dissolving pot, heating with slow fire to melt, adding pure water, fruit vinegar and a thickening agent, stirring uniformly, adding sucrase and maltase, adjusting conditions for enzymolysis, and inactivating enzyme after the enzymolysis is finished;

s2, heating and decocting with slow fire until the relative density is 2-2.5, adding jasmine flower petals, stirring uniformly, continuing decocting with slow fire until the relative density is 4-4.5, and turning off the fire;

and S3, sterilizing the decocted syrup and filling.

5. The method according to claim 4, wherein the sucrase and the maltase are added in an amount of 1000U/kg and 700U/kg, respectively.

6. The method according to claim 4, wherein the enzymatic activities of sucrase and maltase are 300U/g and 500U/g, respectively.

7. The preparation method according to claim 4, wherein the enzymolysis condition is pH 5, the temperature is 70-80 ℃, and the enzymolysis time is 1-2 h.

8. The method according to claim 4, wherein the enzyme deactivation method is heating at 105 ℃ for 10 min.

9. The method of claim 4, wherein the sterilization method is ultra-high temperature flash sterilization.

10. The method of claim 9, wherein the temperature is 175 ℃ and the time is 3 to 5 seconds.

Technical Field

The invention relates to the technical field of brown sugar processing, and particularly relates to jasmine red syrup and a preparation method thereof.

Background

From the perspective of traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, enters spleen, and has the effects and effects of benefiting qi, enriching blood, tonifying spleen, warming stomach, relieving pain, activating blood circulation, removing blood stasis and the like. The specific brown sugar has the following effects and effects: the brown sugar has the effects of enriching blood, dissipating blood stasis, warming liver, dispelling cold and the like when being used as a medicine, and is particularly suitable for being eaten by lying-in women and children when in anemia. The efficacy and the effect of the brown sugar are mainly reflected in blood replenishing of postpartum women.

1. In the moon, the lying-in women are afraid of catching cold and catching cold, and the brown sugar can expel wind and clear away cold; the puerpera has excessive blood loss, and the brown sugar can enrich the blood;

2. postpartum waist soreness, lower abdominal pain and lochiorrhea caused by blood stasis, and brown sugar has effects of promoting blood circulation, dispelling blood stasis and relieving pain;

3. the lying-in women have little activity and are easy to influence appetite and digestion, and the brown sugar has the functions of tonifying spleen, warming stomach and dissolving food;

4. brown sugar also has diuretic effect, and can promote urination of parturient.

The brown sugar is generally sugarcane finished sugar with honey, and generally refers to the honey sugar formed by juicing sugarcane, simply processing and concentrating.

Jasmine has good health care and beauty treatment effects, can be used for diet, can be used as a medicine for jasmine flower, leaf and root, and has the effects of pungent taste, sweet taste, cool taste, heat clearing, exterior syndrome relieving and dampness removing. Jasmine flower regulates qi and regulates the middle warmer, and relieves stagnation and dirt. It is mainly used for treating abdominal pain due to diarrhea, conjunctival congestion, swelling and pain, pyocutaneous disease, and toxic swelling. The jasmine flower contains volatile oily substances, has the effects of promoting qi circulation, relieving pain, resolving stagnation, resolving hard mass, relieving symptoms such as chest and abdomen distending pain, diarrhea tenesmus and the like, is a good food therapy product for relieving pain, can also inhibit various bacteria by the antibacterial and anti-inflammatory jasmine flower, is orally taken and externally used, and can be used for treating inflammatory diseases such as conjunctival congestion, pyocutaneous disease, skin ulceration and the like.

Many families have the habit of self-boiling jasmine and brown sugar tea for lying-in women, and the jasmine and brown sugar tea is used for tonifying spleen, warming stomach, resolving food, deodorizing and detoxifying, but is troublesome to boil every time.

Disclosure of Invention

The invention provides jasmine red syrup and a novel preparation method thereof, which are used for improving the industrialization level, the quality and the health-care function of brown sugar.

The invention provides jasmine red syrup which is prepared from the following raw materials in parts by weight: 1-3 parts of jasmine flower petals, 100-120 parts of rock candy, 10-20 parts of brown granulated sugar, 20-30 parts of fruit vinegar, 5-15 parts of thickening agent and 100-200 parts of pure water.

As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 2 parts of jasmine flower petals, 110 parts of rock candy, 15 parts of brown granulated sugar, 24 parts of fruit vinegar, 12 parts of thickening agent and 160 parts of pure water.

As a further improvement of the invention, the thickening agent is one or more selected from acacia, agar, xanthan gum, carrageenan, beta-cyclodextrin and propylene glycol alginate.

The invention further provides a preparation method of the jasmine red syrup, which comprises the following steps:

s1, putting crystal sugar and brown granulated sugar into a sugar dissolving pot, heating with slow fire to melt, adding pure water, fruit vinegar and a thickening agent, stirring uniformly, adding sucrase and maltase, adjusting conditions for enzymolysis, and inactivating enzyme after the enzymolysis is finished;

s2, heating and decocting with slow fire until the relative density is 2-2.5, adding jasmine flower petals, stirring uniformly, continuing decocting with slow fire until the relative density is 4-4.5, and turning off the fire;

and S3, sterilizing the decocted syrup and filling.

As a further improvement of the invention, the addition amounts of the sucrase and the maltase are 1000U/kg and 700U/kg, respectively.

As a further improvement of the invention, the enzyme activities of the sucrase and the maltase are 300U/g and 500U/g respectively.

As a further improvement of the invention, the enzymolysis condition is that the pH is 5, the temperature is 70-80 ℃, and the enzymolysis time is 1-2 h.

As a further improvement of the invention, the enzyme deactivation method is heating at 105 ℃ for 10 min.

As a further improvement of the invention, the sterilization method is ultrahigh temperature instant sterilization.

As a further improvement of the invention, the temperature is 175 ℃ and the time is 3-5 s.

The invention has the following beneficial effects: the preparation method of the jasmine red syrup is simple to operate and has few working procedures; the jasmine red syrup prepared by the invention is convenient to eat, can invigorate spleen, warm stomach, promote digestion, remove dampness, detoxify, relieve depression and stop pain, and has good popularization and use values.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The raw materials comprise the following components in parts by weight: 1 part of jasmine flower petals, 100 parts of rock candy, 10 parts of brown granulated sugar, 20 parts of fruit vinegar, 5 parts of carrageenan and 100 parts of pure water.

A preparation method of jasmine red syrup comprises the following steps:

s1, putting crystal sugar and brown granulated sugar into a sugar dissolving pot, heating with slow fire to melt, adding pure water, fruit vinegar and carrageenan, uniformly stirring, adding sucrase (with the enzyme activity of 300U/g) and maltase (with the enzyme activity of 500U/g), wherein the addition amounts are 1000U/kg and 700U/kg respectively, using 1mol/LHCl solution to adjust the pH value to 5, the temperature to 70 ℃, carrying out enzymolysis for 1h, carrying out enzyme deactivation after the enzymolysis is finished, and carrying out enzyme deactivation for 10min at the temperature of 105 ℃;

s2, heating and decocting with slow fire until the relative density is 2, adding jasmine flower petals, stirring uniformly, continuing decocting with slow fire until the relative density is 4, and stopping heating;

and S3, sterilizing the decocted syrup by ultrahigh-temperature instant sterilization at 175 ℃ for 3s, and filling.

Example 2

The raw materials comprise the following components in parts by weight: 3 parts of jasmine flower petals, 120 parts of rock candy, 20 parts of brown granulated sugar, 30 parts of fruit vinegar, 15 parts of Arabic gum and 200 parts of pure water.

A preparation method of jasmine red syrup comprises the following steps:

s1, putting crystal sugar and brown granulated sugar into a sugar dissolving pot, heating with slow fire to melt, adding pure water, fruit vinegar and Arabic gum, uniformly stirring, adding sucrase (with the enzyme activity of 300U/g) and maltase (with the enzyme activity of 500U/g), wherein the adding amounts are 1000U/kg and 700U/kg respectively, using 1mol/LHCl solution to adjust the pH to 5, the temperature to 80 ℃, carrying out enzymolysis for 2 hours, carrying out enzyme deactivation after the enzymolysis is finished, and carrying out heating for 10 minutes at 105 ℃;

s2, heating and decocting with slow fire until the relative density is 2.5, adding jasmine flower petals, stirring uniformly, continuing decocting with slow fire until the relative density is 4.5, and turning off the fire;

and S3, sterilizing the decocted syrup by ultrahigh-temperature instant sterilization at 175 ℃ for 5s, and filling.

Example 3

The raw materials comprise the following components in parts by weight: 2 parts of jasmine flower petals, 110 parts of rock candy, 15 parts of brown granulated sugar, 24 parts of fruit vinegar, 12 parts of xanthan gum and 160 parts of pure water.

A preparation method of jasmine red syrup comprises the following steps:

s1, putting crystal sugar and brown granulated sugar into a sugar dissolving pot, heating with slow fire to melt, adding pure water, fruit vinegar and xanthan gum, uniformly stirring, adding sucrase (with the enzyme activity of 300U/g) and maltase (with the enzyme activity of 500U/g), wherein the adding amounts are 1000U/kg and 700U/kg respectively, using 1mol/LHCl solution to ensure that the pH value is 5, the temperature is 75 ℃, the enzymolysis time is 1.5h, and inactivating the enzyme after the enzymolysis is finished, wherein the enzyme inactivation method comprises heating at 105 ℃ for 10 min;

s2, heating and decocting with slow fire until the relative density is 2.2, adding jasmine flower petals, stirring uniformly, continuing decocting with slow fire until the relative density is 4.2, and turning off the fire;

and S3, sterilizing the decocted syrup by ultrahigh-temperature instant sterilization at 175 ℃ for 4s, and filling.

Test example 1

The jasmine red syrup prepared in examples 1-3 of the present invention was tested with common brown syrup (purchased from Chao' an district quality Kanghong sugar Mill, Guangdong Chaozhou) and the results are shown in tables 1 and 2.

TABLE 1

	Product characteristics
		Example 1-3 preparation of jasmine Red syrup	The nutrient composition is rich, and the final product has jasmine fragrance
Common red syrup	Constant nutrient species and content

TABLE 2

	Example 1	Example 2	Example 3	Common red syrup
					Sugar content/% of sucrose	70.2	71.2	72.1	32.5
Polyphenol/%)	0.90	0.95	1.02	0.22
					Amino acid/%)	1.93	2.23	2.78	0.15
turbidity/NTU	0.22	0.21	0.20	2.05

Compared with the prior art, the preparation method of the jasmine red syrup is simple to operate and has few working procedures; the jasmine red syrup prepared by the invention is convenient to eat, can invigorate spleen, warm stomach, promote digestion, remove dampness, detoxify, relieve depression and stop pain, and has good popularization and use values.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.