CN102150730A - 南丰蜜桔果糕的加工方法 - Google Patents
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Abstract
南丰蜜桔果糕的加工方法，它涉及一种休闲功能性食品加工方法。加工步骤为：剔除腐烂霉变的南丰蜜桔，经清洗后，加入等比的1％食盐水煮沸10分钟，再用清水漂洗晾干放入打浆机内打浆，分离出渣和果浆，渣用1％的小苏打水加热煮沸15分钟后漂洗8-10小时备用，以渣∶果浆＝1∶2的比例混合搅匀细磨制备原浆。按麦芽糖48斤、白砂糖30斤、南丰蜜桔原浆25-30斤、1.1公斤卡拉胶混合搅拌熬煮，将熬煮好的原浆冷却到70度左右加入700克柠檬酸和25克山梨酸钾搅匀，然后倒入成型盘内成型；待冷却到50度左右后翻盘，烘干脱水后切割成型包装。本发明解决加工过程中种籽的苦味和口感不良的影响。
Description
技术领域：
本发明是一种休闲功能性食品加工方法，尤其涉及一种以南丰蜜桔为原料的天然果蔬糕的加工方法。
背景技术：
南丰蜜桔为我国古老柑桔的优良品种之一，是江西省的名贵特产。历史上就以果色金黄、皮薄肉嫩、食不存渣、风味浓甜、芳香扑鼻而闻名中外。据古籍《禹贡》记载，早在两千多年以前，南丰一带所产的柑桔，就已列为“贡品”。唐宋八大家之一，南丰籍的曾巩，曾写诗赞美家乡的柑桔：“鲜明百数见秋实，错缀众叶倾霜柯。翠羽流苏出天仗，黄金戏球相荡摩。入苞岂数桔柚贱，宅鼎始足盐梅和。江湖苦遭俗眼慢，禁御尚觉凡木多。谁能出口献天子，一株大树凌沧波。”由此可见，当时蜜桔已能献给天子，故南丰蜜桔又有“贡桔”的美誉。在中外友好交往中，曾被斯大林同志誉为“桔中之王”。
南丰蜜桔色、香、味、形俱全，营养丰富，含有人休所必需的还原糖、柠檬酸、蛋白质、无机盐、维生素C、E、A、B、P等多种维生素、胡萝卜素、微量元素，兼营养与保健于一身。桔肉、桔皮、桔络、桔核、桔叶皆可利用，并具有一定的药用价值，周身是宝。
桔皮：又称为陈皮，是一味著名的中药。含有挥发性芳香油，油中含有柠檬醛、橙皮甙、脂肪酸等，起兴奋心脏、抵制肠胃和子宫运动等作用，橙皮甙有类似维生素P的功用，可降低毛细血管的脆性，以防止微细血管出血。桔皮还是治疗高血压、心肌梗塞等的良药，特别是对脾胃气滞、脘腹胀满、消化不良，食欲不振、恶心呕吐、咳嗽多痰、胸膈闷满等症有较好的疗效。陈皮性温，具有健胃、祛痰、镇咳、驱风、利尿、止逆和止胃痛的功效。李时珍在《本草纲目》中称陈皮“同补药则补、同泻药则泻、同升药则升、同降药则降”。
桔肉：含有保证人体健康必不可少的营养成分，包括糖、蛋白质、脂肪、维生素、有机酸、矿物质、氨基酸等，是一种具有良好保健作用的水果。高血压、冠心病、胃痛、营养不良及病后体弱者吃桔子大裨益。
桔络：性味苦平。入肝、经肺，含维生素P，能防治高血压症，对老年人非常有益，具有理气、化痰、通络、通经的作用，常用于治疗气滞经络、咳嗽胸胁痛、痰中带血等症。
南丰蜜桔主要是以鲜销为主的一种中档水果，随着市场对果品的外表要求越来越高，等外果(或者说次品果)也越来越多，等外果商品价值不高，但是食用价值是可以开发利用的。目前南丰蜜桔的开发途径比较少，南丰蜜桔大量的等外果得不到有效的利用。如何利用南丰蜜桔加工各种不同的休闲食品，充分发挥南丰蜜桔的桔皮、桔肉、桔络各种保健功能，是实现南丰蜜桔产业化健康发展的重要途径。目前能利用南丰蜜桔加工成果糕产品尚未出现，
发明内容：
本发明的目的是提供南丰蜜桔果糕的加工方法，它具有南丰蜜桔独特风味，同时解决加工中种籽的苦味和口感不良的影响。
为了解决背景技术所存在的问题，本发明是采用以下技术方案：它的加工步骤为：1、选果：剔除腐烂霉变的南丰蜜桔。2、煮果：南丰蜜桔经清洗后，加入等比的1％食盐水煮沸10分钟。3、破碎：煮果经清水漂洗晾干后放入打浆机内打浆，分离出渣和果浆，渣用1％的小苏打水加热煮沸15分钟后漂洗8-10小时备用。4、磨浆：以渣∶果浆＝1∶2的比例混合搅匀细磨制备原浆5、熬煮：按麦芽糖48斤、白砂糖30斤、南丰蜜桔原浆25-30斤、1.1公斤卡拉胶混合搅拌熬煮。6、成型：将熬煮好的原浆冷却到70度左右加入700克柠檬酸和25克山梨酸钾搅匀，然后倒入成型盘内成型：7.倒盘：待冷却到50度左右后翻盘。7、脱水烘干：烘房温度控制在65-70度，烘16-22小时，等水份含量达到20％后停止烘干。8、切割：按商品要求切割成四方小块，进行包装。9、包装：行用糯米纸内包，然后用外包装纸进行商品包装。
本发明具有以下有益效果：具有南丰蜜桔独特风味，同时解决加工中种籽的苦味和口感不良的影响。
具体实施方式：
本具体实施方式采用以下技术方案：它的加工步骤为：1、选果：剔除腐烂霉变的南丰蜜桔。2、煮果：南丰蜜桔经清洗后，加入等比的1％食盐水煮沸10分钟。3、破碎：煮果经清水漂洗晾干后放入打浆机内打浆，分离出渣和果浆，渣用1％的小苏打水加热煮沸15分钟后漂洗8-10小时备用。4、磨浆：以渣∶果浆＝1∶2的比例混合搅匀细磨制备原浆5、熬煮：按麦芽糖48斤、白砂糖30斤、南丰蜜桔原浆25-30斤、1.1公斤卡拉胶混合搅拌熬煮。6、成型：将熬煮好的原浆冷却到70度左右加入700克柠檬酸和25克山梨酸钾搅匀，然后倒入成型盘内成型：7.倒盘：待冷却到50度左右后翻盘。7、脱水烘干：烘房温度控制在65-70度，烘16-22小时，等水份含量达到20％后停止烘干。8、切割：按商品要求切割成四方小块，进行包装。9、包装：行用糯米纸内包，然后用外包装纸进行商品包装。
本发明具有以下有益效果：具有南丰蜜桔独特风味，同时解决加工中种籽的苦味和口感不良的影响。
Claims (1)
1.南丰蜜桔果糕的加工方法，其特征在于它的加工步骤为：1、1、选果：剔除腐烂霉变的南丰蜜桔；2、煮果：南丰蜜桔经清洗后，加入等比的1％食盐水煮沸10分钟；3、破碎：煮果经清水漂洗晾干后放入打浆机内打浆，分离出渣和果浆，渣用1％的小苏打水加热煮沸15分钟后漂洗8-10小时备用；4、磨浆：以渣∶果浆＝1∶2的比例混合搅匀细磨制备原浆5、熬煮：按麦芽糖48斤、白砂糖30斤、南丰蜜桔原浆25-30斤、1.1公斤卡拉胶混合搅拌熬煮；6、成型：将熬煮好的原浆冷却到70度左右加入700克柠檬酸和25克山梨酸钾搅匀，然后倒入成型盘内成型：7.倒盘：待冷却到50度左右后翻盘；7、脱水烘干：烘房温度控制在65-70度，烘16-22小时，等水份含量达到20％后停止烘干；8、切割：按商品要求切割成四方小块，进行包装；9、包装：行用糯米纸内包，然后用外包装纸进行商品包装。
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103262933A (zh) * | 2013-05-15 | 2013-08-28 | 赵福林 | 一种浓香型南丰蜜桔芝麻糕及生产工艺 |
| CN103519061A (zh) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | 一种蜜桔果糕的加工方法 |
| CN103918961A (zh) * | 2014-03-26 | 2014-07-16 | 朱博 | 一种沙棘果糕的加工方法 |
| CN104026422A (zh) * | 2014-05-30 | 2014-09-10 | 黄营胜 | 一种沙田柚皮的去苦方法 |
| CN104256233A (zh) * | 2014-07-30 | 2015-01-07 | 内蒙古天奇生物科技有限公司 | 一种杏仁沙棘果糕及其制备方法 |
| CN104642695A (zh) * | 2014-03-10 | 2015-05-27 | 柳州市博隆食品有限公司 | 金桔糕的制作方法 |
| CN105707767A (zh) * | 2016-02-17 | 2016-06-29 | 莫健明 | 蜜桔果糕 |
| CN105707766A (zh) * | 2016-02-17 | 2016-06-29 | 莫健明 | 金桔果糕 |
| CN106615546A (zh) * | 2016-11-19 | 2017-05-10 | 朱莉 | 一种柑橘皮综合利用方法 |
| CN107581537A (zh) * | 2017-09-12 | 2018-01-16 | 江西花圣食品有限公司 | 一种果糕的制备方法 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262933A (zh) * | 2013-05-15 | 2013-08-28 | 赵福林 | 一种浓香型南丰蜜桔芝麻糕及生产工艺 |
| CN103262933B (zh) * | 2013-05-15 | 2014-12-10 | 赵福林 | 一种浓香型南丰蜜桔芝麻糕及生产工艺 |
| CN103519061A (zh) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | 一种蜜桔果糕的加工方法 |
| CN103519061B (zh) * | 2013-10-24 | 2015-06-03 | 合肥市香口福工贸有限公司 | 一种蜜桔果糕的加工方法 |
| CN104642695A (zh) * | 2014-03-10 | 2015-05-27 | 柳州市博隆食品有限公司 | 金桔糕的制作方法 |
| CN103918961A (zh) * | 2014-03-26 | 2014-07-16 | 朱博 | 一种沙棘果糕的加工方法 |
| CN104026422A (zh) * | 2014-05-30 | 2014-09-10 | 黄营胜 | 一种沙田柚皮的去苦方法 |
| CN104256233A (zh) * | 2014-07-30 | 2015-01-07 | 内蒙古天奇生物科技有限公司 | 一种杏仁沙棘果糕及其制备方法 |
| CN105707767A (zh) * | 2016-02-17 | 2016-06-29 | 莫健明 | 蜜桔果糕 |
| CN105707766A (zh) * | 2016-02-17 | 2016-06-29 | 莫健明 | 金桔果糕 |
| CN106615546A (zh) * | 2016-11-19 | 2017-05-10 | 朱莉 | 一种柑橘皮综合利用方法 |
| CN107581537A (zh) * | 2017-09-12 | 2018-01-16 | 江西花圣食品有限公司 | 一种果糕的制备方法 |
| CN107581537B (zh) * | 2017-09-12 | 2020-08-18 | 江西花圣食品有限公司 | 一种果糕的制备方法 |
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