CN104171240B - 一种蘘荷金银花蜜饯 - Google Patents
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Abstract
本发明公开了一种蘘荷金银花蜜饯，采用具营养保健功效的蘘荷花蕾、金银花，经预处理、制糖液、上糖、烘干、包装、检验等工序制作而成，成品蘘荷金银花蜜饯富含多种氨基酸、微量元素、维生素和膳食纤维，具有清热解毒、益气壮阳、开胃消食、理气健脾、燥湿化痰之保健功效。成品呈枣红色，形如小百合球茎，蕾瓣清晰，紧密包裹芯座，呈莲蕾状，自然造型，十分美观。在综合利用蘘荷的同时，为种植农户提供了一个新的市场销售途径。
Description
本申请为申请号201310388114.3、申请日2013年9月1日、发明名称“一种蘘荷蜜饯的加工方法”的分案申请。
技术领域
本发明涉及农产品加工技术领域，具体地说是一种制作蘘荷金银花蜜饯的方法。
背景技术
蘘荷，为姜科姜属多年生草本植物。零星分布在我国亚热带地区山林阴谷，是我国已有长远历史的物种野生蔬菜。株高0.5-1米；根茎淡黄色，穗状花序椭圆形，长5-7厘米；总花梗从没有到长达17厘米，被长圆形鳞片状鞘；苞片覆瓦状排列，椭圆形，红绿色，具紫脉。《纲目》载：蘘荷，赤眼涩痛，捣汁点之。《贵州民间方药集》载：蘘荷，通经活血，又可镇咳祛痰，外用可拔毒，消疮肿。《四川中药志》载：蘘荷，治老年咳嗽，气喘(盐吼)，虚性白浊。现代研究证实，蘘荷的地下花蕾含多种氨基酸、微量元素、丰富的维生素C、胡萝卜素和膳食纤维,其味芳香微甘，营养丰富，具有清热解毒、益气壮阳之保健功效。
山楂，蔷薇科山楂属落叶小乔木的果实，果体较小，类球形，直径0.8-1.4cm，有的压成饼状。表面棕色至棕红色，并有细密皱纹，顶端凹陷，有花萼残迹。《日用本草》载：化食积，行结气，健胃宽膈，消血痞气块。《本草再新》载：治脾虚湿热，消食磨积，利大小便。现代研究证实，山楂含糖类、蛋白质、脂肪、维生素C、胡萝卜素、淀粉、苹果酸、枸橼酸、钙和铁等物质，具有降血脂、血压、强心和抗心律不齐等作用。山楂内的黄酮类化合物牡荆素，是一种抗癌作用较强的药物，山楂提取物对癌细胞体内生长、增殖和浸润转移均有一定的抑制作用能防治心血管疾病，具有扩张血管、强心、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静作用；防治动脉硬化，防衰老、抗癌的作用。山楂酸还有强心作用，对老年性心脏病也有益处。它能开胃消食，特别对消肉食积滞作用更好，很多助消化的药中都采用了山楂；能增强机体的免疫力，有防衰老、抗癌的作用。山楂中有平喘化痰、抑制细菌、治疗腹痛腹泻的成分。
陈皮，别名：橘皮、贵老、红皮、黄橘皮、广橘皮、新会皮、柑皮、广陈皮。为芸香科植物橘及其栽培变种的成熟果皮。陈皮是我国古老的一味中药材，《本草纲目》载：陈皮，疗呕哕反胃嘈杂，时吐清水，痰痞咳疟，大便闭塞，妇人乳痈；入食料，解鱼腥毒；其治百病，总取其理气燥湿之功；同补药则补，同泻药则泻，同升药则升，同降药则降。《本草新编》载：陈皮，消坚辟，消瘟疟滞气，尤胁下郁怒痛甚者须投，却疝疏肝，消食宽胃。《神农本草经》载：主胸中瘕热，逆气，利水谷，久服去臭，下气。现代研究证实，陈皮具理气、健脾、燥湿、化痰功能。用于胸脘胀满、嗳气呕吐、食欲不振、咳嗽痰多。其所含挥发油，对胃肠道有温和的刺激作用，可促进消化液的分泌，排除肠管内积气，显示了芳香健胃和驱风下气的效用。
随物种野菜的不断开发应用，我国现南方地区已有人工栽培蘘荷，历史以来，人们都习惯用作蔬菜凉拌，炒食或制成泡菜、腌菜等，至今为止，尚未出现将蘘荷花蕾制作蜜饯报道。
发明内容
本发明的目的是要提供一种蘘荷蜜饯的产品及其加工方法，成品蜜饯不仅有其独特的清爽和姜香味，而且具有增加食欲，益气壮阳之功效。
为达到上述目的，本发明的实施方案为：
一种蘘荷蜜饯的加工方法，其特征在于：采用以下步骤：
A、蘘荷预处理：将9-10月采收的蘘荷花蕾,洗净后入2-3%的盐水中浸泡2-3小时，捞出后再次淋洗，放入90-95℃热水中热烫2-3分钟,捞出后沥干体表水；
B、制糖液：取山楂2-4重量份、陈皮2-3重量份，用纱布包好，置不锈钢夹层锅中，放入100-120重量份水中煮沸5-10分钟停火，热浸20-30分钟后，捞出布包，添加入40-45重量份白砂糖，加热溶解，制得山楂陈皮糖液；
C、上糖：取35-40重量份沥干体表水的蘘荷花蕾，倒入山楂陈皮糖液中，并不断上下翻动，加热沸煮3-5分钟后即停火，当温度降至40-45℃时，加入5-10重量份的白砂糖、0.1-0.3重量份的柠檬酸，第二次升温煮沸并搅动5-15分钟后，离火，置容器中浸渍18-24小时后捞出，沥干蘘荷体表的糖液后，加入15-20重量份过60目网筛的白砂糖粉，并搅拌均匀，冷却至室温后，筛出多余白砂糖粉，制得湿蘘荷蜜饯；
D、烘干：将湿蘘荷蜜饯送入烘干室，用70-75℃热风干燥5-6小时，至水分降至20%以下，在无菌环境中冷却后，制得成品蘘荷蜜饯；
E、包装、检验:成品蘘荷蜜饯在无菌环境中，用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
本发明采用具营养保健功效的蘘荷花蕾，经预处理、制糖液、上糖、烘干、包装、检验等工序制作而成，成品蘘荷蜜饯富含多种氨基酸、微量元素、维生素和膳食纤维，具有清热解毒、益气壮阳、开胃消食、理气健脾、燥湿化痰之保健功效。成品呈枣红色，形如小百合球茎，蕾瓣清晰，紧密包裹芯座，呈莲蕾状，自然造型，十分美观。在综合利用蘘荷的同时，为种植农户提供了一个新的市场销售途径。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例1，一种蘘荷蜜饯的加工方法，采用以下步骤：
1、蘘荷预处理：9-10月，将采收来的鲜蘘荷花蕾，去除杂质，用水洗净，入3%的食盐水中浸泡2小时，待萎蔫回软后，捞出用水二次淋洗；放入95℃热水中热烫2分钟，速置冷水中冷却至常温后捞出，沥干体表水；
2、制糖：取市售山楂片、陈皮各2公斤，用白色双层纱布袋裹装，置100公斤水中，升温至沸，熬煮6分钟后停火，让其自然降温，浸渍20分钟后布包捞出，倒入43公斤的白砂糖，上火，并不停搅拌至完全溶解，制得山楂陈皮糖液；
3、上糖：将35公斤上述工序沥干体表水的蘘荷花蕾倒入，并轻轻搅动；糖液在煮沸后3分钟停火，使原料自然随温度下降而浸入其中，当温度降至40℃时，往糖液中加入8公斤的白砂糖、120克柠檬酸，第二次升温煮沸并搅动；10分钟后将糖浆与原料一同离锅置容器中，冷却静渍18小时后沥尽糖汁，倒入预先置入15公斤过60目网筛的白砂糖粉的搅拌机中，慢速搅拌使其散团，再用筛筛出未粘的多余白砂糖粉，制得湿蘘荷蜜饯；
4、湿蘘荷蜜饯装盘入干燥室，送入75℃热风，干燥5小时，至水分降至20%以下，在空气净化100级的无菌环境中冷却后，制得成品蘘荷蜜饯；
5、包装、检验:成品蘘荷蜜饯在空气净化100级的无菌环境中，用食品级塑料包装袋包装，经检验合格后，入通风、干燥的库房中存放。
实施例2，一种蘘荷金银花蜜饯，采用以下步骤制作：
1、蘘荷预处理：将9-10月采收的蘘荷嫩花蕾,洗净后入2%的盐水中浸泡3小时，捞出后再次淋洗，放入95℃热水中热烫3分钟,捞出后沥干体表水；
2、制作金银花糖粉：取优质干金银花，去除杂质，用装有100目网筛的粉碎机粉碎，制得金银花粉，后加入金银花粉相等重量的过60目网筛的白砂糖细粉，充分混合均匀，制得金银花糖粉；
3、制糖：取山楂3公斤、陈皮3公斤，用纱布包好，置不锈钢夹层锅中，放入100公斤水中煮沸10分钟停火，热浸30分钟后，捞出布包，添加入45公斤白砂糖，加热溶解，制得山楂陈皮糖液；
4、上糖：取40公斤沥干体表水的蘘荷花蕾，倒入山楂陈皮糖液中，并不断上下翻动；加热沸煮5分钟后即停火，当温度降至45℃时，加入10公斤的白砂糖、0.2公斤的柠檬酸，第二次升温煮沸并搅动15分钟后，离火，置容器中浸渍24小时后捞出，沥干蘘荷体表的糖液后，加入20公斤的金银花糖粉，并搅拌均匀，冷却至室温后，筛出多余金银花糖粉，制得湿蘘荷金银花蜜饯；
5、烘干：将湿蘘荷金银花蜜饯送入烘干室，用75℃热风干燥6小时，至水分降至20%以下，在无菌环境中冷却后，制得成品蘘荷金银花蜜饯；
6、包装、检验:成品蘘荷金银花蜜饯在无菌环境中，用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
产品加工中，因受采集期、原料嫩熟度、含水量的影响，第二次加糖量、煮沸时间，应以煮制结束糖液浓度稳定在60-65%时为宜。
金银花，又名忍冬，为忍冬科多年生半常绿缠绕木质藤本植物的花，性寒，味甘，入肺、心、胃经，自古被誉为清热解毒的良药；它性甘寒气芳香，甘寒清热而不伤胃，芳香透达又可祛邪，清热解毒、疏咽利喉、消暑除烦、抗炎降脂，既能宣散风热，还善清解血毒，用于各种热性病，如身热、发疹、发斑、热毒疮痈、咽喉肿痛等证，均效果显著。同时，金银花有独特的减肥功能，还能抑制与杀灭咽喉部的病原菌，对老人和儿童有抗感染功效。所以，经常服用金银花浸泡或煎剂有利于风火目赤、咽喉肿痛、肥胖症、肝热症和肝热型高血压的治疗与康复。
本发明的实施例2中，原料糖煮后，拌入金银花糖粉，使得产品增添加了金银花的香味，同时，增添了清热解毒、抗炎降脂的保健功效，其口味、滋味、保健价值得到了进一步提高。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
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)
1.一种蘘荷金银花蜜饯，其特征在于：采用以下步骤制作：
A、蘘荷预处理：将9-10月采收的蘘荷嫩花蕾,洗净后入2%的盐水中浸泡3小时，捞出后再次淋洗，放入95℃热水中热烫3分钟,捞出后沥干体表水；
B、制作金银花糖粉：取优质干金银花，去除杂质，用装有100目网筛的粉碎机粉碎，制得金银花粉，后加入金银花粉相等重量的过60目网筛的白砂糖细粉，充分混合均匀，制得金银花糖粉；
C、制糖：取山楂3公斤、陈皮3公斤，用纱布包好，置不锈钢夹层锅中，放入100公斤水中煮沸10分钟停火，热浸30分钟后，捞出布包，添加入45公斤白砂糖，加热溶解，制得山楂陈皮糖液；
D、上糖：取40公斤沥干体表水的蘘荷花蕾，倒入山楂陈皮糖液中，并不断上下翻动；加热沸煮5分钟后即停火，当温度降至45℃时，加入10公斤的白砂糖、0.2公斤的柠檬酸，第二次升温煮沸并搅动15分钟后，离火，置容器中浸渍24小时后捞出，沥干蘘荷体表的糖液后，加入20公斤的金银花糖粉，并搅拌均匀，冷却至室温后，筛出多余金银花糖粉，制得湿蘘荷金银花蜜饯；
E、烘干：将湿蘘荷金银花蜜饯送入烘干室，用75℃热风干燥6小时，至水分降至20%以下，在无菌环境中冷却后，制得成品蘘荷金银花蜜饯；
F、包装、检验:成品蘘荷金银花蜜饯在无菌环境中，用食品级包装物包装，经检验合格后，入通风、干燥的库房中存放。
2.根据权利要求1所述的一种蘘荷金银花蜜饯，其特征在于：产品加工中，因受采集期、原料嫩熟度、含水量的影响，第二次加糖量、煮沸时间，应使煮制结束糖液浓度稳定在60-65%。
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