CN103535648A - 一种奇异果果干的制作方法 - Google Patents
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Abstract
本发明公开了一种奇异果果干的制作方法，采用奇异果为主要原料，采用原料预处理、切片、烘干、料液浸泡、二次烘干、油炸、灭菌、分级包装、贮藏等步骤加工而成；采用本发明方法生产加工出来的奇异果果干，营养流失少，在保留奇异果营养物质的同时又添加料液内的营养成分，也为奇异果的深加工提供了一种新的途径，既避免了奇异果腐烂，又提供了一种味道可口的零食，且本方法易于掌握、便于实现。
Description
技术领域
本发明涉及一种休闲零食的制作方法，尤其是涉及一种奇异果果干的制作方法。
背景技术
奇异果：又称猕猴桃、山洋桃等，奇异果性味甘酸而寒，有解热、止渴、通淋、健胃的功效。可以治疗烦热、消渴、黄疸、呕吐、腹泻、石淋、关节痛等疾病，而且还有抗衰老的作用。唐代医药学家陈藏器介绍猕猴桃的功效为“调中下气、主骨节风、瘫缓不随、长年白发”。现代医学研究分析，奇异果果实含有糖类，蛋白质中氨基酸丰富，蛋白酶十二种，维生素B1、C、胡萝卜素以及钙、磷、铁、钠、钾、镁、氯、色素等多种成分，其维生素C含量是等量柑橘中的五至六倍。具有治疗消化不良、清热止渴、和胃降逆、利尿通淋的功效。但奇异果本身不易保存、易腐败的缺点，现有的技术多把奇异果加工成果汁、饮料、果浆等食品或饮品，目前奇异果果干的加工过程中存在着营养物质流失大的不足，同时还要不易保存的缺陷。
发明内容
本发明针对上述的问题，提供一种食用方便、味道可口的奇异果果干的制作方法；
本发明解决其技术问题所采取的技术方案是：一种奇异果果干的制作方法，其特征在于：采用以下步骤：
A、原料预处理：挑选新鲜成熟、无病虫、不腐烂的奇异果，去皮处理；
B、切片：将去皮后的奇异果切成1-2cm的薄片；
C、烘干：将奇异果果片放入烘干设备中，使水分降低至其原料片重量的20~25%，后降温冷却，制成初干片；
D、浸泡：将初干片放置料液中，以淹没初干片为准，浸泡30~40分钟；
E、二次烘干：将浸泡后的初干片置于烘干设备中，升温80~90℃，待干片含水量达原干片重量的16~18%时取出，停止烘干，取出降温冷却；
F、油炸：将二次烘干后的干片放入130-150℃的植物油中炸制，时间为3-5min，制成奇异果果干；
G、灭菌：采用微波灭菌法；
H、检验、分级包装：奇异果果干成品经检验合格后，分级进行真空包装，常温下贮存；
所述的步骤D中料液为蜂蜜溶液或水果汁的一种；
有益效果：采用本发明方法生产加工出来的奇异果果干，营养流失少，在保留奇异果营养物质的同时又添加料液内的营养成分，也为奇异果的深加工提供了一种新的途径，既避免了奇异果腐烂，又提供了一种味道可口的零食，且本方法易于掌握、便于实现。
具体实施方式
实施例1：
A、原料预处理：挑选新鲜成熟、无病虫、不腐烂的奇异果，去皮处理；
B、切片：将去皮后的奇异果切成1cm的薄片；
C、烘干：将奇异果果片放入烘干设备中，使水分降低至其原料片重量的20%，后降温冷却，制成初干片；
D、浸泡：将初干片放置新鲜水蜜桃汁中，以淹没初干片为准，浸泡30分钟；
E、二次烘干：将浸泡后的初干片置于烘干设备中，升温80℃，待干片含水量达原干片重量的16%时取出，停止烘干，取出降温冷却；
F、油炸：将二次烘干后的干片放入130℃的植物油中炸制，时间为5min，制成奇异果果干；
G、灭菌：采用微波灭菌法；
H、检验、分级包装：奇异果果干成品经检验合格后，分级进行真空包装，常温下贮存；
实施例2：
A、原料预处理：挑选新鲜成熟、无病虫、不腐烂的奇异果，去皮处理；
B、切片：将去皮后的奇异果切成1.5cm的薄片；
C、烘干：将奇异果果片放入烘干设备中，使水分降低至其原料片重量的23%，后降温冷却，制成初干片；
D、浸泡：将初干片放置体积分数为30%的蜂蜜溶液中，以淹没初干片为准，浸泡35分钟；
E、二次烘干：将浸泡后的初干片置于烘干设备中，升温85℃，待干片含水量达原干片重量的17%时取出，停止烘干，取出降温冷却；
F、油炸：将二次烘干后的干片放入140℃的植物油中炸制，时间为4min，制成奇异果果干；
G、灭菌：采用微波灭菌法；
H、检验、分级包装：奇异果果干成品经检验合格后，分级进行真空包装，常温下贮存；
实施例3：
A、原料预处理：挑选新鲜成熟、无病虫、不腐烂的奇异果，去皮处理；
B、切片：将去皮后的奇异果切成2cm的薄片；
C、烘干：将奇异果果片放入烘干设备中，使水分降低至其原料片重量的25%，后降温冷却，制成初干片；
D、浸泡：将初干片放置蓝莓汁中，以淹没初干片为准，浸泡40分钟；
E、二次烘干：将浸泡后的初干片置于烘干设备中，升温90℃，待干片含水量达原干片重量的16%时取出，停止烘干，取出降温冷却；
F、油炸：将二次烘干后的干片放入150℃的植物油中炸制，时间为3min，制成奇异果果干；
G、灭菌：采用微波灭菌法；
H、检验、分级包装：奇异果果干成品经检验合格后，分级进行真空包装，常温下贮存；
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (2)
1.一种奇异果果干的制作方法，其特征在于：采用以下步骤：
A、原料预处理：挑选新鲜成熟、无病虫、不腐烂的奇异果，去皮处理；
B、切片：将去皮后的奇异果切成1-2cm的薄片；
C、烘干：将奇异果果片放入烘干设备中，使水分降低至其原料片重量的20~25%，后降温冷却，制成初干片；
D、浸泡：将初干片放置料液中，以淹没初干片为准，浸泡30~40分钟；
E、二次烘干：将浸泡后的初干片置于烘干设备中，升温80~90℃，待干片含水量达原干片重量的16~18%时取出，停止烘干，取出降温冷却；
F、油炸：将二次烘干后的干片放入130-150℃的植物油中炸制，时间为3-5min，制成奇异果果干；
G、灭菌：采用微波灭菌法；
H、检验、分级包装：奇异果果干成品经检验合格后，分级进行真空包装，常温下贮存。
2.根据权利要求1所述的一种奇异果果干的制作方法，其特征在于：所述的步骤D中料液为蜂蜜溶液或水果汁的一种。
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| CN104366320A (zh) * | 2014-10-21 | 2015-02-25 | 夏华 | 一种黄瓜片的加工方法 |
| CN104938985A (zh) * | 2015-06-10 | 2015-09-30 | 安徽禾众农业科技有限公司 | 猕猴桃果干及其制备方法 |
| CN105326037A (zh) * | 2015-10-30 | 2016-02-17 | 韩浩 | 一种果味山药保健片的加工方法 |
| CN106072554A (zh) * | 2016-06-30 | 2016-11-09 | 程龙凤 | 一种金果榄营养片的加工方法 |
| CN107467562A (zh) * | 2017-06-27 | 2017-12-15 | 山东龙大粮油有限公司 | 一种具有酥脆口感的重组果蔬块的制备方法 |
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| 葛会波等: "《草莓安全优质高效生产配套技术》", 31 January 2009, article "草莓果干的加工技术" * |
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| CN104366320A (zh) * | 2014-10-21 | 2015-02-25 | 夏华 | 一种黄瓜片的加工方法 |
| CN104938985A (zh) * | 2015-06-10 | 2015-09-30 | 安徽禾众农业科技有限公司 | 猕猴桃果干及其制备方法 |
| CN105326037A (zh) * | 2015-10-30 | 2016-02-17 | 韩浩 | 一种果味山药保健片的加工方法 |
| CN106072554A (zh) * | 2016-06-30 | 2016-11-09 | 程龙凤 | 一种金果榄营养片的加工方法 |
| CN107467562A (zh) * | 2017-06-27 | 2017-12-15 | 山东龙大粮油有限公司 | 一种具有酥脆口感的重组果蔬块的制备方法 |
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