Dangui cubilose and preparation method thereof

Abstract

The invention discloses orange osmanthus cubilose and a preparation method thereof. The orange osmanthus cubilose comprises the following raw materials: purified water, crystal sugar, cubilose, agar, orange osmanthus, mogroside and radix puerariae powder. The orange osmanthus cubilose is fine and smooth in taste, the smoothness of the cubilose and the sweetness of orange osmanthus are fused, unique taste enjoyment is brought to consumers, meanwhile, the stretched orange osmanthus petals suspend in a bottle and mutually reflect swallow silks with visible roots, the attractive visual effect is formed, and the attraction of the product is improved; the cubilose has the effects of moistening dryness, nourishing yin, reducing phlegm and tonifying qi, the orange osmanthus has the effects of reducing phlegm, relieving cough and relieving asthma, the cubilose and the orange osmanthus are matched, nutritional ingredients of the product are enriched, a better adjuvant therapy effect on expectoration, cough and other symptoms is achieved, and the food is suitable for being eaten by vast consumers with health-preserving and nourishing requirements.

Description

Technical Field

[0001] The present invention relates to the technical field of health-care foods, and more particularly to a dangui bird's nest and a preparation method thereof. Background Art

[0002] Bird's nest, also known as bird's nest, bird's root, and bird's vegetable, is a nest built by the swiftlet and various other swallows of the same genus using a mixture of saliva and down feathers. It is shaped like a gold ingot.

[0003] In the food market, bird's nest is a traditional tonic with multiple health benefits, but traditional bird's nest products are relatively simple in form and have certain limitations in taste, appearance and flavor. At the same time, pure bird's nest products are not rich enough in nutritional ingredients and are difficult to meet the diverse needs of consumers. Osmanthus also has unique edible benefits and charming aroma. However, there are few products on the market that scientifically mix bird's nest and osmanthus and optimize the preparation process. Therefore, developing a Dangui bird's nest product with excellent taste, appearance and nutrition has important market value. Summary of the Invention

[0004] In view of this, the present invention provides a Dangui bird's nest and a preparation method thereof, aiming to solve the above technical problems.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A sweet osmanthus bird's nest comprises the following raw materials in proportion by weight: 85-87 parts of purified water, 3-5 parts of crystal sugar, 5-9 parts of bird's nest, 0.1-2 parts of agar, 1-3 parts of sweet osmanthus, 0.1-0.3 parts of mogroside and 0.5-1 parts of kudzu root powder.

[0006] Preferably, the osmanthus bird's nest comprises the following raw materials in the following weight ratios: 86 parts of purified water, 4 parts of crystal sugar, 7 parts of bird's nest, 1 part of agar, 2 parts of osmanthus, 0.2 parts of mogroside and 0.5 parts of kudzu root powder.

[0007] The present invention provides a method for preparing osmanthus bird's nest, comprising the following steps: S1. Soak the bird's nest in pure water until it is fully expanded, then take it out and rinse it in pure water 2-3 times, drain the water and set aside; S2. Place the drained bird's nest in a neutral protease solution, shake at a constant temperature for 20-30 minutes, inactivate the enzyme, rinse, drain, and set aside; S3. Clean the osmanthus fragrans, place the cleaned osmanthus fragrans in a low-temperature drying device, and dry at a temperature of 40-50° C. until the moisture content is 10%-15%, and set aside; S4. Add purified water to a clean container, weigh agar according to the formula ratio, and slowly add the agar to the water while stirring. Then place the container in a water bath and heat at 80-90°C with stirring until the agar is completely dissolved to form a uniform agar solution. S5. Take another container, add purified water, weigh rock sugar according to the formula ratio, add the rock sugar to the water, stir and heat until the rock sugar is completely dissolved to make a rock sugar solution; S6. Add the bird's nest pretreated in step S2 and the osmanthus fragrans treated in step S3 to the agar solution in sequence, stir evenly, so that the bird's nest and osmanthus fragrans are evenly dispersed in the solution, and then slowly add the rock sugar solution, mogroside, kudzu root powder and purified water, continue stirring, so that all the raw materials are fully mixed; S7. Bottle the prepared Dangui Bird's Nest solution. After bottling, seal and sterilize the packaging bottles. After cooling, the finished Dangui Bird's Nest is obtained.

[0008] Preferably, in step S1, the bird's nest is selected from the bird's nest sac silk part, and the selected bird's nest sac silk part is soaked in pure water for 2-4 hours. After the bird's nest is fully soaked, impurities therein are picked out, and the bird's nest silk is gently combed with tweezers to make it evenly dispersed, and then put into pure water for washing 2-3 times, draining the water and setting aside.

[0009] Preferably, in step S2, the drained bird's nest is placed in a neutral protease solution and shaken at a constant temperature of 45° C. for 20 minutes.

[0010] Preferably, in step S3, fresh Pucheng Osmanthus fragrans is selected from Dangui, peduncles and impurities are removed, the flowers are quickly rinsed with clean water, the water is drained, and then the flowers are placed in a low-temperature drying device.

[0011] Preferably, in step S4, the mass ratio of purified water to agar added to the container is 100-120:1.

[0012] Preferably, in step S5, the mass ratio of pure water to crystal sugar added to the container is 2-3:1.

[0013] Preferably, in step S7, the packaging bottles are sterilized at a temperature of 95° C. to 121° C. for 150 to 300 minutes.

[0014] Preferably, in step S7, the packaging bottle used for bottling is a multi-layer composite packaging bottle.

[0015] It can be seen from the above technical solution that, compared with the prior art, the present invention discloses a cassia bird's nest and a preparation method thereof, which has the following beneficial effects: 1. The sweet osmanthus bird's nest of the present invention has a delicate taste. The smoothness of the bird's nest and the sweetness of the sweet osmanthus are integrated with each other, bringing consumers a unique taste enjoyment. At the same time, the stretched sweet osmanthus petals suspended in the bottle contrast with the visible bird's nest threads, forming a beautiful visual effect and enhancing the attractiveness of the product.

[0016] 2. The Osmanthus fragrans bird's nest of the present invention has the effects of moisturizing dryness, nourishing yin, resolving phlegm and replenishing qi. The Osmanthus fragrans can resolve phlegm, relieve cough and relieve asthma. The combination of the two enriches the nutritional components of the product and has a better auxiliary therapeutic effect on symptoms such as sputum and cough. It is suitable for consumers with health and nourishing needs.

[0017] 3. The addition of agar in the present invention not only enables the bird's nest silk and osmanthus to be well suspended in the bottle, but also enhances the stability of the product, prevents the occurrence of precipitation and stratification, and ensures the stable quality of the product during the shelf life.

[0018] 4. In the present invention, kudzu root powder and agar synergistically thicken the gel and enhance the thermal stability of the gel; mogroside and osmanthus fragrance form a layered effect and improve sensory evaluation.

[0019] 5. The preparation method of the present invention carries out targeted treatment on each raw material to ensure the quality and safety of the raw materials; the high temperature and high pressure sterilization process effectively kills the microorganisms in the product, extends the shelf life of the product, and ensures that the taste and nutritional components of the product are not affected. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0021] Example 1: The embodiment of the present invention discloses a cassia bird's nest, which is composed of the following raw materials in parts by weight: 860g of purified water, 40g of crystal sugar, 70g of bird's nest, 10g of agar, 20g of Pucheng cassia, 2g of mogroside, and 5g of kudzu root powder; The preparation method of Dangui bird's nest comprises the following steps: S1. Select the silk part of the bird's nest sac and soak it in pure water for 2-4 hours. After the bird's nest is fully soaked, pick out the impurities and gently comb the bird's nest silk with tweezers to make it evenly dispersed. Then rinse it in pure water for 2-3 times and drain the water for later use. S2. Place the drained bird's nest in a neutral protease solution, shake at a constant temperature of 45°C for 20 minutes, inactivate the enzyme, rinse, drain and set aside; wherein, place the bird's nest in a 0.1%-0.3% concentration neutral protease solution, inactivate the enzyme at 90°C for 5 minutes, and rinse with pure water; Place the bird's nest in a neutral protease solution to decompose the surface of the bird's nest for 20 minutes (not too long). This decomposes the bird's nest's macromolecular protein into micromolecular peptides, improving solubility and human absorption rate. This avoids nutrient loss caused by traditional stewing, retains sialic acid activity, and solves the problem of easy precipitation and low nutrient utilization of the bird's nest. S3, Osmanthus fragrans: fresh Osmanthus fragrans was selected, peduncles and impurities were removed, the flowers were quickly rinsed with clean water, and the water was drained. The washed Osmanthus fragrans was placed in a low-temperature drying device and dried at a temperature of 45° C. until the moisture content was 15%, and then set aside. S4. Add purified water to a clean container and weigh agar according to the formula ratio. The mass ratio of purified water to agar added to the container is 100:1. Slowly add agar to the water while stirring. Then place the container in a water bath and heat at 85°C with stirring until the agar is completely dissolved to form a uniform agar solution. S5. Take another container, add pure water, weigh rock sugar according to the formula ratio, the mass ratio of pure water to rock sugar added in the container is 2:1, add rock sugar to water, stir and heat until the rock sugar is completely dissolved to make a rock sugar solution; S6. Add the bird's nest pretreated in step S2 and the osmanthus fragrans treated in step S3 to the agar solution in sequence, stir evenly, so that the bird's nest and osmanthus fragrans are evenly dispersed in the solution, and then slowly add the rock sugar solution, mogroside, kudzu root powder and purified water, continue stirring, so that all the raw materials are fully mixed; S7. Bottle the prepared Dangui bird's nest solution. After bottling, seal and sterilize the packaging bottles. The sterilization method is to use the independently developed fine stewing process, the bridge temperature is 95℃-115℃-121℃-115℃-95℃, and the high and low temperature multi-stage cross-stewing form. The stewing time for each stage is between half an hour and one hour; after the stewing and sterilization is completed, cool it down, and the finished Dangui bird's nest is obtained after cooling; through the above stewing method, it is ensured that the nutrients are locked in and not lost, the bird's nest has a soft and glutinous taste, and the sterilization is thorough and safer, protecting gastrointestinal health.

[0022] In this embodiment, in step S1, the bird's nest is fully soaked in a smart temperature-controlled foaming device with variable temperature. The initial water temperature is 40°C for 1-3 hours. The soaking time is arranged according to the stretching of the bird's nest silk. The temperature is raised to 60°C and maintained for 1 hour to simulate the human body temperature environment to promote the full stretching of the bird's nest silk. An ultrasonic vibrator (frequency 40kHz) is built into the smart temperature-controlled foaming device, which vibrates in a pulsed manner for 3 minutes every 15 minutes to accelerate the separation of impurities from the bird's nest. The expansion rate of the bird's nest silk is improved, and the physical form of different batches of bird's nest after soaking is relatively consistent through precise control of temperature control and ultrasonic parameters. The smart temperature-controlled foaming device is a conventional foaming device technical structure that can achieve variable temperature, and the ultrasonic vibrator is an existing conventional structure, which will not be described one by one here.

[0023] In this embodiment, the packaging bottle is a three-layer composite packaging bottle, including an inner layer, a middle sustained-release layer and an outer layer; The inner layer is made of food-grade PETG (polyethylene terephthalate glycol modified) material with a thickness of 0.3-0.5mm. It has high transparency, chemical resistance (anti-corrosion by rock sugar solution) and low-temperature resistance. It is in direct contact with the bird's nest solution, ensuring food safety while providing basic physical support. The middle sustained-release layer is made of a polyethylene-based composite material with a thickness of 0.2-0.3 mm and is evenly coated with a cyclodextrin-Osmanthus oil inclusion complex. The cyclodextrin is β-cyclodextrin, and the Osmanthus oil is encapsulated by molecular inclusion technology to form a stable complex to prevent direct volatilization of the essential oil. The molecular inclusion technology is a conventional technology and will not be described in detail here. The preparation method of the cyclodextrin-Osmanthus fragrans essential oil inclusion complex comprises: S1, mixing β-cyclodextrin and Osmanthus fragrans essential oil in a mass ratio of 10:1, adding 50°C deionized water (solid-to-liquid ratio of 1:5), and ultrasonically stirring (power 200W, time 30 minutes) to form an inclusion solution; S2, spray drying (inlet air temperature 180°C, atomization pressure 20MPa) to obtain the cyclodextrin-Osmanthus fragrans essential oil inclusion complex powder, with the particle size controlled to be 20-50μm; The middle sustained-release layer has a microporous structure, which is formed by a foaming process to form a uniform microporous network with a pore size of 5-10μm and a pore density of 50-100 / mm 2 , ensuring that aroma molecules are slowly released through diffusion; The middle sustained-release layer serves as the core layer for sustained aroma release. It controls the release rate of the osmanthus essential oil through micropores. Rubbing the bottle before opening can accelerate the expansion of the micropores and increase the concentration of the instantaneous aroma release. The outer layer is made of polypropylene with a thickness of 0.4-0.6mm, providing mechanical protection.

[0024] The three-layer composite packaging bottle is made of a three-layer co-extrusion blow molding process. The inner layer PETG, the middle layer PE (containing inclusion compound powder), and the outer layer PP are extruded in sequence. I will not go into details here. When the packaging bottle is unopened, the aroma retention rate is high; after rubbing the bottle body for 10 seconds, the osmanthus aroma concentration can be detected at a distance of 10 cm from the bottle body. ≥0.1ppm. When the aroma concentration of the sustained-release layer decreases significantly, the corresponding product storage time is longer, and the inclusion compound powder shows slight fading (from light yellow to transparent) due to the depletion of essential oil, forming a visual quality mark.

[0025] When the three-layer composite packaging bottle is used, an instantaneous high-temperature sterilization operation can be adopted.

[0026] The present invention integrates cross-disciplinary technologies, combining food packaging technology with molecular inclusion technology, and realizes the dual functions of "fragrance sustained release and quality visualization" through a multi-layer structure, breaking through the limitation of traditional packaging that only provides physical protection; the friction-release fragrance design constructs a full-process sensory interaction of "unopened bottle-opened bottle-use", enhancing the emotional value of the product; the visual shelf life label reduces consumer concerns about use and enhances trust; and PETG and PP are both recyclable materials, lighter than glass bottles, and reduce transportation energy consumption, which is in line with the trend of sustainable development and significantly enhances the market competitiveness of the product.

[0027] Example 2: The embodiment of the present invention discloses a dangui bird's nest, which is composed of the following raw materials in parts by weight: 870g of purified water, 50g of crystal sugar, 90g of bird's nest, 15g of agar, 30g of Pucheng dangui, 1g of mogroside, and 5g of kudzu root powder; The preparation method of Dangui Bird's Nest is the same as that in Example 1.

[0028] Example 3: The embodiment of the present invention discloses a dangui bird's nest, which is composed of the following raw materials in parts by weight: 850g of purified water, 30g of crystal sugar, 60g of bird's nest, 10g of agar, 20g of Pucheng dangui, 1g of mogroside, and 5g of kudzu root powder; The preparation method of Dangui Bird's Nest is the same as that in Example 1.

[0029] In the present invention, the bird's nest is made of the bird's nest sac silk part, and the finished product bird's nest silk is visible; the bird's nest has the effects of moisturizing, nourishing yin, resolving phlegm, and replenishing qi, and has a certain effect on treating sputum and cough. It is often used clinically as an auxiliary treatment for obstructive pulmonary disease, chronic bronchitis and other diseases; the osmanthus is made of Pucheng osmanthus, and its petals are stretched and suspended in the bottle, which has a better visual effect; osmanthus is warm in nature, pungent in taste, and enters the lung, spleen, and kidney meridians, and has the effects of resolving phlegm, relieving cough, and relieving asthma, and can be used to treat symptoms such as sputum cough and asthma; agar, seaweed polysaccharide, as an enhancer Thickeners, coagulants and suspending agents allow the bird's nest silk to float in the bottle, making the finished product more attractive for display. Both monk fruit and kudzu root powder are traditional raw materials with medicinal and edible properties. Momordica glycosides have the effects of clearing the throat and moistening the lungs, protecting the intestines and anti-oxidation. Kudzu root powder protects the liver, relieves alcohol, and has anti-inflammatory and salivation effects. The two work together. Monk fruit masks the earthy smell of kudzu root, and kudzu root gel enhances the smooth taste of the beverage and optimizes the flavor. The combination of the two not only avoids the cold nature of kudzu root, but also enhances the multi-target effects such as hypoglycemic, anti-inflammatory, and liver protection, which has significant advantages in the development of functional foods.

[0030] Sensory evaluation (120 participants, 60 males and 60 females, aged 20 to 60 years old, average age 40 years old)

[0031] Dangui Bird's Nest Effect Observation Test: 100 people who considered themselves to be in sub-healthy state (mainly manifested in poor sleep quality, fatigue, mild cough and asthma, etc.), aged 20-70 years old, were selected to take the Dangui bird's nest of the present invention, 30-50 ml per day, 1-2 times a day, and were followed up and observed. The effect was statistically analyzed after two months; 97 of them believed that their sleep quality was significantly improved and they no longer had cough and asthma, with an effective rate of 97%; 100 people believed that their fatigue condition was significantly improved, with an effective rate of 100%.

[0032] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. Reference can be made to the common and similar parts between the various embodiments. For the devices disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple, and the relevant parts can be referred to the method description.

[0033] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A sweet osmanthus bird's nest, characterized in that: The invention comprises the following raw materials in proportion by weight: 85-87 parts of purified water, 3-5 parts of crystal sugar, 5-9 parts of bird's nests, 0.1-2 parts of agar, 1-3 parts of osmanthus fragrans, 0.1-0.3 parts of mogroside and 0.5-1 parts of kudzu root powder.

2. The osmanthus bird's nest according to claim 1, characterized in that: The invention comprises the following raw materials in the following proportions by weight: 86 parts of purified water, 4 parts of crystal sugar, 7 parts of bird's nests, 1 part of agar, 2 parts of osmanthus fragrans, 0.2 parts of mogroside and 0.5 parts of kudzu root powder.

3. A method for preparing osmanthus bird's nest, characterized in that: The steps include: S1. Soak the bird's nest in purified water until fully expanded, then take it out and rinse it in purified water 2-3 times, drain the water and set aside; S2. Place the drained bird's nest in a neutral protease solution, shake at a constant temperature for 20-30 minutes, inactivate the enzyme, rinse, drain, and set aside; S3. Clean the osmanthus fragrans, place the cleaned osmanthus fragrans in a low-temperature drying device, and dry at a temperature of 40-50° C. until the moisture content is 10%-15%, and set aside; S4. Add purified water to a clean container, weigh agar according to the formula ratio, and slowly add the agar to the water while stirring. Then place the container in a water bath and heat at 80-90°C with stirring until the agar is completely dissolved to form a uniform agar solution. S5. Take another container, add purified water, weigh rock sugar according to the formula ratio, add the rock sugar to the water, stir and heat until the rock sugar is completely dissolved to make a rock sugar solution; S6. Add the bird's nest pretreated in step S2 and the osmanthus fragrans treated in step S3 to the agar solution in sequence, stir evenly, so that the bird's nest and osmanthus fragrans are evenly dispersed in the solution, and then slowly add the rock sugar solution, mogroside, kudzu root powder and purified water, continue stirring, so that all the raw materials are fully mixed; S7. Bottle the prepared Dangui Bird's Nest solution. After bottling, seal and sterilize the packaging bottles. After cooling, the finished Dangui Bird's Nest is obtained.

4. The method for preparing Dangui bird's nest according to claim 3, characterized in that: In step S1, the bird's nest is selected from the bird's nest sac silk part, and the selected bird's nest sac silk part is soaked in pure water for 2-4 hours. After the bird's nest is fully soaked, impurities therein are picked out, and the bird's nest silk is gently combed with tweezers to make it evenly dispersed. It is then put into pure water for washing 2-3 times, and the water is drained for later use.

5. The method for preparing Dangui Bird's Nest according to claim 3, characterized in that: In step S2, the drained bird's nest is placed in a neutral protease solution and shaken at a constant temperature of 45° C. for 20 minutes.

6. The method for preparing Dangui Bird's Nest according to claim 3, characterized in that: In step S3, fresh Pucheng Osmanthus fragrans is selected, peduncles and impurities are removed, the flowers are quickly rinsed with clean water, the water is drained, and then the flowers are placed in a low-temperature drying device.

7. The method for preparing Dangui bird's nest according to claim 3, characterized in that: In step S4, the mass ratio of purified water to agar added to the container is 100-120:

1.

8. The method for preparing Dangui Bird's Nest according to claim 3, characterized in that: In step S5, the mass ratio of pure water to rock sugar added into the container is 2-3:

1.

9. The method for preparing Dangui Bird's Nest according to claim 3, characterized in that: In step S7, the packaging bottles are sterilized at a temperature of 95° C. to 121° C. for 150 to 300 minutes.

10. The method for preparing Dangui bird's nest according to claim 3, characterized in that: In step S7, the packaging bottle used for bottling is a multi-layer composite packaging bottle.

Images