Search

CN-122004436-A - Processing method of fresh pear slowly-decocted clear autumn pear syrup

CN122004436ACN 122004436 ACN122004436 ACN 122004436ACN-122004436-A

Abstract

The invention relates to the technical field of food processing, and discloses a processing method of fresh pear slow-boiling clear autumn pear paste, which comprises the following steps of S1 raw material pretreatment; S2, dividing herbal medicines into three groups of lung moistening core, heat clearing and balancing, spleen strengthening and harmonizing, respectively performing directional extraction, S3 performing time-sharing coupling decoction, and S4 collecting paste. According to the invention, through following the three-stage compatibility of the monarch, minister, assistant and guide theory of traditional Chinese medicine and combining a directional extraction and time-sharing coupling process, the synergistic enhancement of efficacy is realized, the combined extraction of the lung-moistening group and pear juice promotes the dissolution of alkaloid, the low-temperature extraction of the heat-clearing group is followed by adding, the chlorogenic acid and other thermosensitive components are reserved, the spleen-strengthening group Gao Wenjian is used for ensuring the sufficient precipitation of polysaccharide, meanwhile, the time-sharing coupling decoction is used for constructing a mellow and sweet flavor substrate and a fresh tail, the bad medicinal taste of the traditional process is avoided, and the retention rate of the efficacy components and the eating experience of the product are remarkably improved.

Inventors

  • FU YANLI
  • LIU YIXIONG
  • FU YIQING

Assignees

  • 湖北通九州农业科技有限公司

Dates

Publication Date
20260512
Application Date
20260327

Claims (10)

  1. 1. The processing method of the fresh pear slow-boiling clear autumn pear syrup is characterized by comprising the following steps of: s1, raw material pretreatment, namely squeezing fresh pears to obtain pear juice and pear residues, extracting the pear residues with water, filtering to obtain pear residue extract, and combining the pear juice and the pear residue extract to obtain a total pear juice raw material; S2, herbal grouping and directional extraction, namely dividing herbal raw materials into a lung-moistening core group, a heat-clearing balance group and a spleen-strengthening blend group, and respectively performing directional extraction: mixing the raw materials of the lung-moistening core group with part of the total pear juice raw materials, performing 60-70 ℃ co-extraction, and filtering to obtain a lung-moistening core group extract; Adding water into the raw materials of the heat-clearing balance group, carrying out cleaning at 50-60 ℃, and filtering to obtain an extracting solution of the heat-clearing balance group; adding water into the spleen-invigorating and blending raw materials, decocting at 90-100 ℃, and filtering to obtain an extract of the spleen-invigorating and blending raw materials; S3, time-sharing coupling decoction, namely heating the residual total pear juice raw material in the step S1 to boiling, adding all the lung-moistening core group extracting solution in the initial stage of boiling, keeping micro-boiling concentration to obtain a primary concentrated paste; and S4, collecting paste, namely continuously concentrating the mixed paste until the relative density is 1.25-1.30, and obtaining the slow-boiling clear autumn pear paste.
  2. 2. The processing method of the fresh pear slow-boiling clear autumn pear syrup is characterized in that in the step S2, the lung-moistening core group consists of bulbus fritillariae cirrhosae and lily with the mass ratio of 1:3-5; The heat-clearing balance group consists of fructus momordicae and honeysuckle in a mass ratio of 2:1-1.5; the spleen-invigorating blending group consists of dwarf lilyturf tuber, tuckahoe and liquorice, and the mass ratio is 2:2:1.
  3. 3. The processing method of the fresh pear slow-boiling clear autumn pear syrup according to claim 1 or 2 is characterized in that in the step S2, the total extraction time of 60-70 ℃ is 2-3h, the cleaning time of 50-60 ℃ is 1-2h, and the decocting time of 90-100 ℃ is 1.5-2.5h.
  4. 4. The method for processing the fresh pear slow-boiling clear autumn pear syrup according to claim 1, wherein in the step S2, the mass-volume ratio of the raw materials of the lung-moistening core group to the raw materials of part of total pear juice is 1kg:8-12L.
  5. 5. The method for processing the slow-boiling and clear autumn pear syrup for fresh pears, which is characterized in that in the step S2, the mass-volume ratio of the herbal raw materials to water is 1kg:10-15L in the steps of cleaning and extracting at 50-60 ℃ and decocting at 90-100 ℃.
  6. 6. The method for processing the fresh pear slow-boiling clear autumn pear syrup according to claim 1 is characterized in that in the step S3, after the lung-moistening core group extract is added in the initial stage of boiling, the fresh pear slow-boiling clear autumn pear syrup is subjected to micro-boiling concentration for 1-2 hours, and after the spleen-strengthening blending group extract is added, the micro-boiling concentration is continued for 1-2 hours.
  7. 7. The method for preparing a slow-boiling and clear autumn pear syrup according to claim 1, wherein in the step S3, the relative density of the medium-grade concentrated paste is 1.15-1.20, and the measurement temperature is 25 ℃.
  8. 8. The method for preparing a slow-boiling and moist-keeping autumn pear syrup according to claim 1, wherein in the step S4, the measured temperature is 25 ℃ when the specific relative density is 1.25-1.30.
  9. 9. The method for processing the slow-boiling and clear autumn pear syrup for fresh pears, which is characterized in that in the step S1, when pear residues are boiled by adding water, the mass ratio of the pear residues to the water is 1:3-5, and the boiling time is 30-50 minutes.
  10. 10. The method for processing the slow-boiling clean autumn pear syrup for fresh pears according to claim 1, wherein in the step S1, the fresh pears are old sand plows.

Description

Processing method of fresh pear slowly-decocted clear autumn pear syrup Technical Field The invention relates to the technical field of food processing, in particular to a processing method of fresh pear slow-boiling clear autumn pear syrup. Background The autumn pear syrup is a traditional medicated diet, which is prepared by carefully decocting high-quality autumn pear serving as a main raw material together with other medicinal materials for moistening lung, relieving cough and promoting fluid production, has a fresh, sweet and moist taste, is deeply favored by consumers, is prepared by a traditional ancient method, and is prepared by putting the pear, the raw materials such as bulbus fritilariae, lily, liquorice and the like into a big pot together, and decocting and concentrating for a long time. However, the traditional one-pot stewing process has a plurality of defects, firstly, the difference of the efficacy components and physicochemical properties of different herbal medicines is huge, for example, alkaloids in bulbus fritillariae cirrhosae, polysaccharides in lily and volatile oil substances in honeysuckle are different in stability to heat and pH value, all the raw materials are boiled at high temperature for a long time, a great deal of damage loss of thermosensitive active components (such as volatile oil) is easily caused, certain indissoluble components are difficult to dissolve out sufficiently, and the synergistic effect of herbal effects is insufficient, secondly, the flavor of various herbs is mixed and boiled for a long time under the same high-temperature environment, bad medicinal flavor or scorched bitter taste is often generated, the flavor of the paste is single in level, the taste is not consistent, the clear and sweet flavor of the pear is covered, for example, the patent with the publication number of CN108208684A discloses an autumn pear paste, and although a plurality of herbs are added, the traditional common stewing process is adopted, and the problems are not solved. Therefore, how to realize the efficient synergy of herbal efficacy, the maximum reservation of active ingredients and the harmony and unification of paste flavor through a scientific processing method is a problem to be solved urgently in the current autumn pear syrup processing technical field. Disclosure of Invention The invention aims to solve the technical problems that the existing autumn pear syrup processing method has insufficient herb efficacy synergy, easily damaged active ingredients and inconsistent paste flavor, and provides a processing method of the fresh pear syrup with slow decoction and clear and moist effect. In order to achieve the aim, the application adopts the following technical scheme that the processing method of the fresh pear slowly-decocted clean autumn pear syrup comprises the following steps: s1, raw material pretreatment, namely squeezing fresh pears to obtain pear juice and pear residues, extracting the pear residues with water, filtering to obtain pear residue extract, and combining the pear juice and the pear residue extract to obtain a total pear juice raw material; S2, herbal grouping and directional extraction, namely dividing herbal raw materials into a lung-moistening core group, a heat-clearing balance group and a spleen-strengthening blend group, and respectively performing directional extraction: mixing the raw materials of the lung-moistening core group with part of the total pear juice raw materials, performing 60-70 ℃ co-extraction, and filtering to obtain a lung-moistening core group extract; Adding water into the raw materials of the heat-clearing balance group, carrying out cleaning at 50-60 ℃, and filtering to obtain an extracting solution of the heat-clearing balance group; adding water into the spleen-invigorating and blending raw materials, decocting at 90-100 ℃, and filtering to obtain an extract of the spleen-invigorating and blending raw materials; S3, time-sharing coupling decoction, namely heating the residual total pear juice raw material in the step S1 to boiling, adding all the lung-moistening core group extracting solution in the initial stage of boiling, keeping micro-boiling concentration to obtain a primary concentrated paste; and S4, collecting paste, namely continuously concentrating the mixed paste until the relative density is 1.25-1.30, and obtaining the slow-boiling clear autumn pear paste. Preferably, in step S2, the lung-moistening core group is composed of bulbus fritillariae cirrhosae and lily, and the mass ratio of the bulbus fritillariae cirrhosae to the lily is 1:3-5; The heat-clearing balance group consists of fructus momordicae and honeysuckle in a mass ratio of 2:1-1.5; the spleen-invigorating blending group consists of dwarf lilyturf tuber, tuckahoe and liquorice, and the mass ratio is 2:2:1. Preferably, in the step S2, the total extraction time at 60-70 ℃ is 2-3h, the cleaning time at 50-60 ℃ is 1-2h, and the frying time at 90-10