Processing method of fresh pear slowly-decocted clear and moist autumn pear syrup

Abstract

The invention relates to the technical field of food processing, and discloses a processing method of fresh pear slowly-decocted clear and moist autumn pear syrup, which comprises the following steps: S1, raw material pretreatment; s2, dividing the herbs into three groups, namely a lung moistening core group, a heat clearing and balancing group and a spleen tonifying and harmonizing group, and respectively performing directional extraction; s3, performing time-sharing coupling boiling; and S4, collecting the paste. According to the invention, three-stage compatibility following the theory of monarch, minister, assistant and guide in traditional Chinese medicine is combined with a directional extraction and time-sharing coupling process, so that synergistic enhancement of efficacy is realized, the lung moistening group and pear juice are co-extracted to promote dissolution of alkaloid, the heat clearing group is added after low-temperature extraction, heat-sensitive components such as chlorogenic acid are retained, and the spleen tonifying group is decocted at high temperature to ensure sufficient precipitation of polysaccharide; a mellow, sweet and moist flavor base and a fresh tail seasoning are constructed through time-sharing coupling decoction, the bad medicine flavor of a traditional technology is avoided, and the functional component retention rate and the eating experience of the product are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a processing method for slow-cooking fresh pears to make a refreshing and moisturizing pear syrup. Background Technology

[0002] Autumn pear syrup is a traditional medicinal dish that originated in the Tang Dynasty. It is made by carefully simmering high-quality autumn pears as the main ingredient, along with other medicinal herbs that moisten the lungs, relieve coughs, and promote the production of body fluids. Its taste is sweet and mild, and it is loved by consumers. The traditional method of making autumn pear syrup is mostly based on ancient methods, in which pears are put into a large pot with ingredients such as Sichuan fritillary bulb, lily bulb, and licorice root, and then simmered and concentrated for a long time.

[0003] However, the traditional one-pot stewing process has many shortcomings. First, the active ingredients and physicochemical properties of different herbs vary greatly. For example, the alkaloids in Fritillaria cirrhosa, the polysaccharides in lily bulbs, and the volatile oils in honeysuckle have different susceptibility to heat and pH. Boiling all the ingredients together at high temperatures for a long time can easily lead to the destruction and loss of a large number of heat-sensitive active ingredients (such as volatile oils), while some poorly soluble components are difficult to fully dissolve, resulting in insufficient synergistic effects of the herbs. Second, the flavors of various herbs are often mixed and boiled together at the same high temperature for a long time, which often produces an unpleasant medicinal taste or a burnt bitter taste, making the flavor of the paste monotonous and the taste uncoordinated, masking the refreshing and sweet aroma of the pear itself. For example, the patent with publication number CN108208684A discloses an autumn pear paste, which, although it adds a variety of herbs, still uses the traditional co-cooking process and fails to solve the above problems.

[0004] Therefore, how to achieve efficient synergy of herbal effects, maximum retention of active ingredients, and harmonious unity of flavor in the paste through scientific processing methods is an urgent problem to be solved in the current field of autumn pear paste processing technology. Summary of the Invention

[0005] The technical problem to be solved by this invention is to overcome the shortcomings of existing pear syrup processing methods, such as insufficient synergy of herbal effects, easy destruction of active ingredients, and uncoordinated flavor of the syrup, and to propose a processing method for slow-cooking fresh pears to make a refreshing and moisturizing pear syrup.

[0006] To achieve the above objectives, this application adopts the following technical solution: a processing method for slow-cooking fresh pears to make a nourishing and moisturizing pear syrup, comprising the following steps:

[0007] S1: Raw material pretreatment: Fresh pears are pressed to obtain pear juice and pear pomace. The pear pomace is extracted with water and then filtered to obtain pear pomace extract. The pear juice and pear pomace extract are combined to obtain total pear juice raw material.

[0008] S2: Herbal Grouping and Targeted Extraction: The herbal raw materials are divided into a lung-moistening core group, a heat-clearing and balancing group, and a spleen-strengthening and harmonizing group; each group is then subjected to targeted extraction.

[0009] The lung-moistening core component raw materials are mixed with a portion of the total pear juice raw materials and co-extracted at 60-70℃, then filtered to obtain the lung-moistening core component extract.

[0010] Add water to the raw materials of the heat-clearing and balancing group, and perform heat-clearing and balancing extraction at 50-60℃. Filter to obtain the heat-clearing and balancing group extract.

[0011] Add water to the raw materials of the spleen-strengthening and harmonizing group, decoct at 90-100℃, and filter to obtain the spleen-strengthening and harmonizing group extract;

[0012] S3: Time-sharing cooking: Heat the remaining total pear juice raw material from step S1 to boiling point. At the initial stage of boiling, add all the lung-moistening core extract and maintain a gentle boil to concentrate, obtaining a primary concentrated paste. Add all the spleen-strengthening and harmonizing extract to the primary concentrated paste and continue to concentrate by gentle boil to obtain a secondary concentrated paste. Cool the secondary concentrated paste and add all the heat-clearing and balancing extract while stirring, mixing evenly.

[0013] S4: Concentrate the paste: Continue to concentrate the mixed paste until the relative density is 1.25-1.30 to obtain fresh pear slow-cooked moisturizing autumn pear paste.

[0014] Preferably, in step S2, the lung-nourishing core group is composed of fritillaria cirrhosa and lily bulb, with a mass ratio of 1:3-5;

[0015] The heat-clearing and balancing group consists of monk fruit and honeysuckle, with a mass ratio of 2:1-1.5;

[0016] The spleen-strengthening and harmonizing group consists of Ophiopogon japonicus, Poria cocos, and Glycyrrhiza uralensis in a mass ratio of 2:2:1.

[0017] Preferably, in step S2, the co-extraction time at 60-70℃ is 2-3 hours; the clarification extraction time at 50-60℃ is 1-2 hours; and the decoction extraction time at 90-100℃ is 1.5-2.5 hours.

[0018] Preferably, in step S2, the mass-to-volume ratio of the lung-nourishing core component raw material to a portion of the total pear juice raw material is 1 kg: 8-12 L.

[0019] Preferably, in step S2, the mass-to-volume ratio of herbal raw materials to water in the 50-60℃ extraction and 90-100℃ decoction extraction is 1kg:10-15L.

[0020] Preferably, in step S3, after adding the lung-moistening core extract at the initial boiling stage, the mixture is concentrated by gentle boiling for 1-2 hours; after adding the spleen-strengthening and harmonizing extract, the mixture is further concentrated by gentle boiling for 1-2 hours.

[0021] Preferably, in step S3, the relative density of the intermediate concentrated paste is 1.15-1.20, and the measurement temperature is 25°C.

[0022] Preferably, in step S4, the measurement temperature for the specified relative density of 1.25-1.30 is 25°C.

[0023] Preferably, in step S1, when the pear residue is boiled with water, the mass ratio of pear residue to water is 1:3-5, and the boiling time is 30-50 minutes.

[0024] Preferably, in step S1, the fresh pear is an old sand pear.

[0025] The technical effects and advantages of this invention are as follows:

[0026] This invention follows the principles of traditional Chinese medicine (TCM) theory of principal, assistant, adjuvant, and guide herbs, constructing a three-stage herbal formulation system: lung-nourishing core, heat-clearing and balancing, and spleen-strengthening and harmonizing. Combining targeted extraction with time-coordinated decoction processes, the efficacy of each component is synergistically enhanced, achieving a better overall conditioning effect. Different extraction and addition methods are designed to address the physicochemical properties of different herbal components: the lung-nourishing core group is co-extracted with pear juice, utilizing the weakly acidic environment of pear juice to promote the dissolution and stability of alkaloids; the heat-clearing and balancing group is extracted at low temperatures and added later to maximize the retention of heat-sensitive components such as chlorogenic acid and volatile oils. The first step involves a three-stage extraction process: the first stage ensures the product's heat-clearing and throat-soothing effects; the second stage uses high-temperature extraction to ensure the full dissolution of polysaccharides and saponins, while also maintaining the spleen-strengthening and regulating effects; and the third stage employs a unique design with timed coupling of the extraction processes. The first stage, with the lung-moistening core extract added early, lays the foundation for a mellow and sweet flavor base; the second stage, with the spleen-strengthening and regulating extract added midway, gives the paste a silky texture and sheen; and the third stage, with the heat-clearing and balancing extract added at a low temperature, completely seals in the fresh herbal aroma, creating a rich, harmonious, and unified flavor. This effectively avoids the unpleasant medicinal taste that can easily be produced by traditional co-cooking processes, balancing the product's efficacy with the user experience. Attached Figure Description

[0027] The disclosure of this invention is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this invention. In the drawings, the same reference numerals are used to refer to the same parts:

[0028] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0029] It is readily understood that, based on the technical solution of this invention, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of the invention. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative examples of the technical solution of this invention and should not be considered as the entirety of the invention or as limitations or restrictions on the technical solution of this invention.

[0030] Reference Figure 1As shown, the present invention provides a technical solution: a processing method for slow-cooking fresh pears to make a nourishing and moisturizing pear syrup, comprising the following steps:

[0031] S1: Raw material pretreatment: Wash, core, and cut fresh pears into pieces, then press them using a press to obtain pear juice and pear pulp. Add 3-5 times the weight of pure water to the pear pulp and boil it at 80-90℃ for 30-50 minutes. Then filter it through a 100-mesh filter cloth to obtain pear pulp extract. Combine the pear juice from the first pressing with the pear pulp extract and stir well to obtain total pear juice raw material.

[0032] To ensure the paste is fine, it can be filtered multiple times, for example, using a 100-mesh initial filter followed by a 200-mesh fine filter, to achieve repeated and precise filtration.

[0033] S2: Herbal Grouping and Targeted Extraction: Herbal raw materials are divided into three groups according to their efficacy:

[0034] The lung-nourishing core component consists of fritillaria cirrhosa and lily bulb in a mass ratio of 1:3-5.

[0035] Heat-clearing and balancing group: composed of monk fruit and honeysuckle in a mass ratio of 2:1-1.5.

[0036] The spleen-strengthening and harmonizing group consists of Ophiopogon japonicus, Poria cocos, and Glycyrrhiza uralensis in a mass ratio of 2:2:1.

[0037] The above three groups of herbs were subjected to targeted extraction:

[0038] Group A extract (lung-nourishing core extract): Take the formula amount of lung-nourishing core raw material, add 8-12 times (kg / L) of its mass to a portion of the total pear juice raw material obtained in step S1, and stir and extract at low temperature in a constant temperature water bath at 60-70℃ for 2-3 hours. Then filter with a 200-mesh filter cloth to obtain Group A extract. The filter residue is reserved.

[0039] Group B extract (extract from heat-clearing and balance group): Take the formula amount of heat-clearing and balance group raw material, add 10-15 times its weight of pure water, and stir and extract at low temperature in a constant temperature water bath at 50-60℃ for 1-2 hours. Then filter with a 200-mesh filter cloth to obtain Group B extract. The filter residue is reserved.

[0040] Group C extract (spleen-strengthening and harmonizing group extract): Take the prescribed amount of the spleen-strengthening and harmonizing group raw materials, add 10-15 times its weight of pure water, reflux and extract at 90-100℃ for 1.5-2.5 hours, then filter with a 200-mesh filter cloth to obtain the Group C extract, and keep the filter residue for later use.

[0041] It should be further explained that co-extracting the lung-moistening core component with some pear juice allows the effective components such as alkaloids in fritillaria cirrhosa and polysaccharides in lily to dissolve more stably in the acidic environment of pear juice and with the help of sugars. At the same time, it allows the herbal flavor and the flavor of pear to begin to blend during the extraction stage, laying the foundation for the harmonious flavor of the subsequent paste.

[0042] It should be further explained that the honeysuckle in the heat-clearing and balancing group contains volatile oils, and the mogroside V in monk fruit is heat-sensitive. The low-temperature extraction at 50-60℃ can protect these heat-sensitive components from damage to the greatest extent, ensuring their heat-clearing and throat-soothing effects and unique aroma.

[0043] It should be further explained that the Ophiopogon japonicus, Poria cocos, and Glycyrrhiza uralensis in the spleen-strengthening and harmonizing group contain abundant polysaccharides, triterpenoid saponins, and other components. These components are more easily dissolved from the plant cell walls at high temperatures. Therefore, conventional high-temperature decoction extraction is used to ensure extraction efficiency and the integrity of the active ingredients.

[0044] S3: Time-sharing cooking: Add the remaining pear juice raw material from step S1 into the jacketed cooking pot, turn on the heating, and quickly bring to a boil.

[0045] Initial coupling: At the initial stage of boiling of the liquid, add all of the A group extract obtained in step S2, adjust the heat, maintain a gentle boil, and concentrate for 1-2 hours. During this process, continuously skim off the foam to obtain a primary concentrated paste.

[0046] Intermediate coupling: Add all of the C group extract obtained in step S2 to the above primary concentrated paste, and continue to concentrate at a gentle boiling state for 1-2 hours to obtain the intermediate concentrated paste.

[0047] Post-coupling: When the relative density of the intermediate concentrated paste reaches 1.15-1.20 as measured by a Baumé meter, stop heating, turn on the cooling water, and let the paste temperature drop naturally to 70-80℃. While stirring, slowly add all of the B group extract obtained in step S2, and continue stirring for 15-20 minutes to ensure that the B group extract is fully and evenly mixed with the warm paste.

[0048] It should be further explained that the time-coupling addition is the key process of this scheme. The A group extract is added early and simmered for a long time to allow its flavor to deeply blend with the pear juice, forming a rich base for the paste. The C group extract is added in the middle, and the polysaccharides in it can increase the viscosity and gloss of the paste during the concentration process. The B group extract is added at the end at a low temperature, so that its aroma and active ingredients can be fully preserved, giving the finished product a refreshing finish and avoiding the rotten medicinal taste produced by boiling all the herbs together in the traditional process.

[0049] It should be noted that the concentration time is not fixed and can be adjusted according to the variety of pears, the amount used, the heat, and the desired flavor. For example, traditional slow simmering can last up to 20 hours to promote caramelization and flavor fusion. During this process, relative density (or sugar content) should be used as a process control indicator to ensure the stability of the final product quality.

[0050] S4: Concentrate the paste: Restart the heating and continue to concentrate the mixed paste over a low flame, stirring constantly to prevent scorching. When the relative density of the paste at 25°C reaches 1.25-1.30 as measured by a Baume meter, stop heating and filter while hot to obtain the slow-cooked, moisturizing pear paste of the present invention.

[0051] There is a correlation between sugar content and relative density. When the sugar content reaches 85°Bx, the relative density is usually about 1.25-1.30 (25℃). Therefore, a saccharimeter or a Baume meter can be used to test the sugar content during the extraction process. Both can be used as the basis for determining the endpoint.

[0052] The present invention also provides a slow-cooked fresh pear syrup for nourishing and moisturizing, which is prepared by the above-mentioned processing method of slow-cooked fresh pear syrup for nourishing and moisturizing.

[0053] It should be noted that the pear syrup described in this invention is a food with medicinal properties, intended only for daily moisturizing and conditioning, and is not related to disease treatment.

[0054] To more clearly illustrate the method and effects of the present invention, the following comparative description is provided in conjunction with embodiments and comparative examples.

[0055] It should be clarified that the scope of protection of this invention is not limited to the following embodiments. All equivalent transformations or improvements made based on the technical solutions of this invention fall within the scope of protection of this invention.

[0056] In the following examples and comparative examples, unless otherwise specified, the experimental methods were carried out in accordance with conventional laboratory methods or common knowledge in the field, and the reagents used were all commercially available food-grade or food-medicine homologous raw materials.

[0057] Example 1

[0058] This embodiment provides a method for processing fresh pear slowly boiled into a nourishing and moisturizing pear syrup, specifically including the following steps:

[0059] S1: Raw material pretreatment: Take 100 kg of fresh old sand pear, wash, remove cores, cut into pieces and press to obtain 75 kg of pear juice and 25 kg of pear pomace. Add 100 kg of pure water to the pear pomace and boil it at 85℃ for 40 minutes. Filter it with a 100-mesh filter cloth to obtain 80 kg of pear pomace extract. Combine the pear juice and pear pomace extract to obtain a total of 155 kg of pear juice raw material. Separate 30 kg from it for the A group extraction in the subsequent step S2, and keep the remaining 125 kg for later use.

[0060] S2: Herbal grouping and targeted extraction:

[0061] Herbal formula: Lung-nourishing core group (0.5kg Fritillaria cirrhosa, 2kg Lilium brownii, mass ratio 1:4), Heat-clearing and balancing group (1kg Monk Fruit, 0.6kg Honeysuckle, mass ratio 1.67:1), Spleen-strengthening and harmonizing group (1kg Ophiopogon japonicus, 1kg Poria cocos, 0.5kg Glycyrrhiza uralensis, mass ratio 2:2:1).

[0062] Targeted extraction:

[0063] Group A extract: Add the lung-nourishing core ingredients (2.5 kg of Fritillaria cirrhosa and lily bulb) to the 30 kg of pear juice separated in step S1, and extract by low-temperature stirring in a constant temperature water bath at 65℃ for 2.5 h. Filter through a 200 mesh to obtain approximately 28 L of Group A extract.

[0064] Group B extract: Add the heat-clearing and balancing raw materials (1.6 kg of monk fruit and honeysuckle) to 20 L of pure water, and extract by low-temperature stirring in a 55℃ constant temperature water bath for 1.5 h. Filter through a 200 mesh to obtain approximately 18 L of Group B extract.

[0065] Group C extract: Add the spleen-strengthening and harmonizing ingredients (2.5 kg of Ophiopogon japonicus, Poria cocos, and Glycyrrhiza uralensis) to 30 L of pure water, reflux at 95 °C for 2 h, filter through 200 mesh to obtain approximately 25 L of Group C extract.

[0066] S3: Time-sharing coupling cooking:

[0067] Add the remaining 125kg of pear juice raw material from S1 to the paste-making pot and bring to a boil.

[0068] Initial stage: Add all of the extract from group A (approximately 28L), concentrate by gentle boiling for 1.5 hours, skim off the foam, and obtain the primary concentrated paste.

[0069] Intermediate stage: Add all of the C group extract (about 25L) to the primary concentrated paste, and continue to concentrate by gentle boiling for 1.5h to obtain the intermediate concentrated paste. At this time, the relative density is measured to be about 1.18 (25℃).

[0070] Later stage: Stop heating, cool to 75°C, and slowly add all of the B group extract (about 18L) while stirring, and mix for 15 minutes.

[0071] S4: Concentrate: Reheat over low heat to concentrate, stirring constantly, until the relative density is 1.28 at 25°C. Stop heating, filter while hot, and obtain approximately 28 kg of finished pear syrup.

[0072] Example 2

[0073] This embodiment is basically the same as Embodiment 1, except that:

[0074] Replace the fresh old sand pears with an equal amount of snow pears.

[0075] In step S2, the temperature for low-temperature co-extraction and low-temperature purification is adjusted to 63℃ and the time is adjusted to 2h, while the temperature for conventional decoction is adjusted to 98℃ and the time is adjusted to 1.5h.

[0076] This embodiment aims to verify the adaptability of the method of the present invention to different pear varieties and the fine-tuning of process parameters.

[0077] Comparative Example 1

[0078] The difference between this comparative example and Example 1 is that the traditional one-pot stewing process is used. Specifically, all the herbal raw materials in the formula of Example 1 and the total pear juice raw materials are put into the stewing pot together, brought to a boil over high heat, and then simmered over low heat to concentrate to a relative density of 1.28 (25°C). The paste is then filtered and collected while hot. The herbs are not grouped, extracted in a specific direction, or added at different times.

[0079] Comparative Example 2

[0080] The difference between this comparative example and Example 1 is that the herbs are not grouped and extracted in a targeted manner. Specifically, all the herbal raw materials in the formula of Example 1 are mixed and extracted at a conventional high temperature of 95°C for 2 hours. After filtration, a mixed extract is obtained. The remaining steps are the same as in Example 1, that is, this mixed extract is added to the boiling process at the beginning of S3.

[0081] Comparative Example 3

[0082] The difference between this comparative example and Example 1 is that the timing of adding the extract of group B is changed. Specifically, steps S1 and S2 are exactly the same as in Example 1, but in step S3, when the mixture is cooked in a timed coupling process, the extracts of group A and group B are added together at the beginning, the extract of group C is added in the middle, and no liquid is added at the end.

[0083] Comparative Example 4

[0084] The difference between this comparative example and Example 1 is that the extract of Group A is extracted with pure water. Specifically, when preparing the extract of Group A, the raw materials of the lung-moistening core group are added to an equal amount of pure water and stirred and extracted at a low temperature of 65°C for 2.5 hours. All other steps are consistent with those in Example 1.

[0085] Comparative Example 5

[0086] This comparative example aims to more purely verify the necessity of time-sharing coupling. Step S2 is exactly the same as in Example 1, obtaining three groups of extracts A, B, and C. However, in step S3, during the boiling process, all three groups of extracts A, B, and C are added to the total pear juice raw material at the beginning of boiling. The subsequent boiling process is the same as in Example 1.

[0087] Test Example 1: Determination of the content of active ingredients

[0088] To investigate the effects of different processing methods on the main active ingredients in pear syrup, the contents of fritillary ethylsine (the main active ingredient of Fritillaria cirrhosa), chlorogenic acid (the main active ingredient of Lonicera japonica), and total polysaccharides (representing Poria cocos, lily bulb, etc.) in the pear syrup obtained from each sample were determined. Each sample was measured in triplicate, and the average value was taken. The results are shown in Table 1.

[0089] Table 1

[0090] As can be seen from Table 1:

[0091] The indicators of Examples 1 and 2 were significantly higher than those of Comparative Examples 1 and 2 (P<0.05), proving that the overall process of the present invention (grouping, orientation, and time-separation) can greatly improve the retention rate of active ingredients compared with traditional co-cooking and extraction without grouping.

[0092] The chlorogenic acid content in Comparative Example 3 (group B added in advance) and Comparative Example 5 (all three groups added simultaneously) was significantly lower than that in Example 1 (P<0.05), while the content of fritillary ethyl and polysaccharide showed no significant difference. This strongly proves that adding the extract of group B (heat-clearing and balancing group) at low temperature is the key to protecting the heat-sensitive chlorogenic acid.

[0093] The content of fritillary alkaloid B in Comparative Example 4 (without pear juice co-extraction) was significantly lower than that in Example 1 (P<0.05), demonstrating the unique effect of the lung-moistening core group co-extracted with pear juice on promoting the dissolution of fritillary alkaloids.

[0094] Test Example 2: Animal Cough Relief Experiment (Ammonia-Induced Cough Method)

[0095] Kunming mice (half male and half female, weighing 18-22g) were randomly divided into 9 groups (blank control group, positive drug group, and 7 sample groups), with 10 mice in each group. Each group was administered the corresponding sample via gavage (blank group received physiological saline, positive drug group received bronchitis syrup, and sample groups received corresponding pear syrup; all dosages were calculated based on the equivalent amount of raw drug). This was done for 7 consecutive days. One hour after the last administration, the mice were placed in a sealed container and sprayed with concentrated ammonia to induce coughing. The cough latency period (time from the start of spraying to the first cough) and the number of coughs within 3 minutes were recorded. The results are shown in Table 2.

[0096]

[0097] Table 2

[0098] As can be seen from Table 2:

[0099] The cough-suppressing effects (prolonged incubation period and reduced cough frequency) of Examples 1 and 2 were significantly better than all comparative examples (P<0.05), and there was no significant difference from the positive drug group. This directly proves that the pear syrup prepared by the method of the present invention has a significant synergistic enhancement effect on the lung-moistening and cough-suppressing effects.

[0100] Although the effects of Comparative Examples 3, 4, and 5 were better than those of Comparative Examples 1 and 2, they were still significantly worse than those of Example 1 (P<0.05), which fully demonstrates that the pear juice co-extraction and the sequential addition of Component B in this invention complement each other and are indispensable.

[0101] Test Example 3: Sensory Flavor Evaluation

[0102] Twenty professionally trained sensory evaluators were invited to conduct blind taste tests on the pear syrups prepared in Examples 1 and 2 and Comparative Examples 1-5. The scoring system was out of 10, evaluating four dimensions: purity of pear aroma, harmony of herbal sweetness, presence of unpleasant odors (reverse scoring, higher scores indicate better aroma), and smoothness of taste. The results were averaged and are shown in Table 3.

[0103] Table 3

[0104] As can be seen from Table 3:

[0105] The total sensory scores and individual scores of Examples 1 and 2 were significantly higher than those of all comparative examples (P<0.05), achieving the design goal of a refreshing, mellow, and rich flavor profile.

[0106] Comparative Examples 3 and 5 scored significantly lower than Example 1 in terms of herbal sweetness and lack of unpleasant odor, indicating that the extract in Group B was added too early, and its aromatic substances were lost during the boiling process, affecting the harmony and purity of the flavor.

[0107] The pear aroma purity score of Comparative Example 4 was significantly lower than that of Example 1, indicating that co-extraction of Group A with pear juice is crucial for the deep integration of pear aroma and herbal aroma.

[0108] Example 3: Optimization Experiment of Key Process Parameters

[0109] Optimization of the core formula for lung-nourishing ingredients: Based on Example 1, only the mass ratio of Fritillaria cirrhosa to lily bulb was changed, and 5 groups of gradient variables were set. All other process parameters remained the same as in Example 1. An ammonia-induced cough mouse model was used (method as in Test Example 2) to test the cough-relieving effect of each group of pear syrups to determine the optimal formula range. The results are shown in Table 4.

[0110] Table 4

[0111] As can be seen from Table 4, the cough-relieving effect is better when the mass ratio of Fritillaria cirrhosa to lily is in the range of 1:3-1:5, and the effect is best when the ratio is 1:4 (number 3).

[0112] Optimization of the addition temperature of the extract in group B: Based on Example 1, only the addition temperature of the extract in group B in step S3 was changed. Five gradient variables were set, and all other process parameters remained the same as in Example 1. The content of chlorogenic acid in the finished pear paste was measured to determine the optimal addition temperature window. The results are shown in Table 5.

[0113] Table 5

[0114] As can be seen from Table 5, when the addition temperature is between 60-80℃, the chlorogenic acid retention rate is at a high level (>37mg / 100g). When the temperature rises to 90℃ and above, the chlorogenic acid content drops sharply. This confirms that 70-80℃ is the optimal addition temperature window, which can ensure uniform mixing and avoid damage to heat-sensitive components to the greatest extent.

[0115] In summary, this invention solves the technical problems of traditional pear syrup processing through a unique three-stage formulation, directional extraction, and time-sharing process. Compared with existing technologies, the pear syrup prepared by this invention has achieved significant progress in terms of active ingredient retention, cough-relieving efficacy, and sensory quality, demonstrating outstanding substantive features and significant advancements.

[0116] The technical scope of this invention is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this invention, and all such modifications and variations should fall within the protection scope of this invention.

Claims

1. A processing method for a slow-cooked, moisturizing pear syrup, characterized in that, Includes the following steps: S1: Raw material pretreatment: Fresh pears are pressed to obtain pear juice and pear pomace. The pear pomace is extracted with water and then filtered to obtain pear pomace extract. The pear juice and pear pomace extract are combined to obtain total pear juice raw material. S2: Herbal Grouping and Targeted Extraction: The herbal raw materials are divided into a lung-moistening core group, a heat-clearing and balancing group, and a spleen-strengthening and harmonizing group; each group is then subjected to targeted extraction. The lung-moistening core component raw materials are mixed with a portion of the total pear juice raw materials and co-extracted at 60-70℃, then filtered to obtain the lung-moistening core component extract. Add water to the raw materials of the heat-clearing and balancing group, and perform heat-clearing and balancing extraction at 50-60℃. Filter to obtain the heat-clearing and balancing group extract. Add water to the raw materials of the spleen-strengthening and harmonizing group, decoct at 90-100℃, and filter to obtain the spleen-strengthening and harmonizing group extract; S3: Time-sharing cooking: Heat the remaining total pear juice raw material from step S1 to boiling point. At the initial stage of boiling, add all the lung-moistening core extract and maintain a gentle boil to concentrate, obtaining a primary concentrated paste. Add all the spleen-strengthening and harmonizing extract to the primary concentrated paste and continue to concentrate by gentle boil to obtain a secondary concentrated paste. Cool the secondary concentrated paste and add all the heat-clearing and balancing extract while stirring, mixing evenly. S4: Concentrate the paste: Continue to concentrate the mixed paste until the relative density is 1.25-1.30 to obtain fresh pear slow-cooked moisturizing autumn pear paste.

2. The processing method for slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S2, the lung-nourishing core group is composed of fritillaria cirrhosa and lily bulb, with a mass ratio of 1:3-5; The heat-clearing and balancing group consists of monk fruit and honeysuckle, with a mass ratio of 2:1-1.5; The spleen-strengthening and harmonizing group consists of Ophiopogon japonicus, Poria cocos, and Glycyrrhiza uralensis in a mass ratio of 2:2:

1.

3. The processing method for slow-cooked, moisturizing pear syrup according to claim 1 or 2, characterized in that: In step S2, the co-extraction time at 60-70℃ is 2-3 hours; the clarification extraction time at 50-60℃ is 1-2 hours; and the decoction extraction time at 90-100℃ is 1.5-2.5 hours.

4. The processing method for slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S2, the mass-volume ratio of the lung-nourishing core component raw material to part of the total pear juice raw material is 1kg:8-12L.

5. The processing method for the slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S2, the mass-to-volume ratio of herbal raw materials to water in the 50-60℃ extraction and 90-100℃ decoction extraction is 1kg:10-15L.

6. The processing method for slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S3, after adding the lung-moistening core extract at the initial boiling stage, the mixture is concentrated by gentle boiling for 1-2 hours; after adding the spleen-strengthening and harmonizing extract, the mixture is further concentrated by gentle boiling for 1-2 hours.

7. The processing method for the slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S3, the relative density of the intermediate concentrated paste is 1.15-1.20, and the measurement temperature is 25℃.

8. The processing method for slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S4, the measurement temperature for the specified relative density of 1.25-1.30 is 25°C.

9. The processing method for the slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S1, when the pear residue is boiled with water, the mass ratio of pear residue to water is 1:3-5, and the boiling time is 30-50 minutes.

10. The processing method of the slow-cooked, moisturizing pear syrup according to claim 1, characterized in that: In step S1, the fresh pear is an old sand pear.

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