CN104305049A - 一种蜜饯藕片的加工方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种蜜饯藕片的加工方法，属于食品加工领域。其特征在于：采用原料处理→酸漂→水漂→糖渍→上糖衣→包装的加工工艺流程。有益效果：本发明产品呈色泽洁白，质地清爽而不绵软，口感细腻、脆嫩，清脆爽口，具有莲藕特有的清香和甘甜；本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力作用，具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效，是一种集美味和营养于一体的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜饯藕片的加工方法。
背景技术
莲藕，属睡莲科植物，莲的根茎。形状肥大有节，中间有一些管状小孔，折断后有丝相连。藕微甜而脆，可生食也可做菜，而且药用价值相当高，它的根根叶叶，花须果实，无不为宝，都可滋补入药。用藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍，在清咸丰年间，就被钦定为御膳贡品了。藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分，含糖量也很高，生吃鲜藕能清热解烦，解渴止呕；如将鲜藕压榨取汁，其功效更甚，煮熟的藕性味甘温，能健脾开胃，益血补心，故主补五脏，有消食、止渴、生津的功效。藕的营养价值很高，富含铁、钙等微量元素，植物蛋白质、维生素以及淀粉含量也很丰富，有明显的补益气血，增强人体免疫力作用。故中医称其：“主补中养神，益气力”。 藕还含有大量的单宁酸，有收缩血管作用，可用来止血。
新鲜的莲藕不易贮藏，用于加工成蜜饯藕片可实现对莲藕的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决莲藕不易贮藏的问题，提供一种蜜饯藕片的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜饯藕片的加工方法，其特征在于：采用原料处理→酸漂→水漂→糖渍→上糖衣→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选择肉质白嫩，根头粗壮的新鲜莲藕为原料，用清水洗去污泥、杂质，切去藕节、烂藕梢，然后将莲藕放入冷水锅中加热煮沸至稍软、用筷子可以刮掉表皮时，捞入冷水中浸泡35-45分钟；待藕片冷却后，用竹签将藕皮刮净，再将其切成6-8mm厚的藕片；
（2）酸漂、水漂：将切分后的藕片进行酸漂，将其放入米汤中浸泡2-3天，利用其酶和微生物，使藕中的一部分淀粉发生转化；藕片酸漂后进行水漂洗，漂洗时间为8-12小时，每隔4小时换水一次，洗去藕片过多的酸味、异味及赃物；
（3）糖渍：采取多次变温糖渍法，先将红糖和水放入锅内加热至沸，不断搅拌使红糖溶化，待冷却后倒入缸中，将水漂洗过的藕片放入糖液缸中冷渍14-16小时；然后将冷渍后的藕片和糖液单独从缸中转入双重锅内，加热，煮沸至108℃时，停止加温，立即起锅倒入原来糖渍藕片的缸中，糖渍36-38小时；再将藕片连同糖水一起倒入双重锅加热45分钟，待糖液温度达到112℃时起锅，倒入缸中静置2-3天；最后将藕片连同糖水一起倒入双重锅中加热，待糖液温度达到120℃时起锅；
（4）上糖衣：将糖渍后的藕片起锅沥干糖液后，送入烤房干燥，烤房内的温度为55-65℃，干燥后在蜜藕片上裹一层磨碾过的川白糖粉，再用筛子筛去过多的糖粉即为成品；
（5）包装：用复合袋抽真空包装。
有益效果：本发明产品呈色泽洁白，质地清爽而不绵软，口感细腻、脆嫩，清脆爽口，具有莲藕特有的清香和甘甜；本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力作用，具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效，是一种集美味和营养于一体的绿色食品。
具体实施方式
实施例1：
一种蜜饯藕片的加工方法，具体操作步骤为：
（1）原料处理：选择肉质白嫩，根头粗壮的新鲜莲藕为原料，用清水洗去污泥、杂质，切去藕节、烂藕梢，然后将莲藕放入冷水锅中加热煮沸至稍软、用筷子可以刮掉表皮时，捞入冷水中浸泡25分钟；待藕片冷却后，用竹片将藕皮刮净，再将其切成3-4mm厚的藕片；
（2）酸漂、水漂：将切分后的藕片进行酸漂，将其放入淘米水中浸泡18-20小时，利用其酶和微生物，使藕中的一部分淀粉发生转化；藕片酸漂后进行水漂洗，漂洗时间为15小时，每隔3小时换水一次，洗去藕片过多的酸味、异味及赃物；
（3）糖渍：采取多次变温糖渍法，先将麦芽糖和水放入锅内加热至沸，不断搅拌使麦芽糖溶化，待冷却后倒入缸中，将水漂洗过的藕片放入糖液缸中冷渍24小时；然后将冷渍后的藕片和糖液单独从缸中转入双重锅内，加热，煮沸至95℃时，停止加温，立即起锅倒入原来糖渍藕片的缸中，糖渍48小时；再将藕片连同糖水一起倒入双重锅加热35分钟，待糖液温度达到108℃时起锅，倒入缸中静置4-5天；最后将藕片连同糖水一起倒入双重锅中加热，待糖液温度达到100℃时起锅；
（4）上糖衣：将糖渍后的藕片起锅沥干糖液后，送入烤房干燥，烤房内的温度为45℃，干燥后在蜜藕片上裹一层黑芝麻粉，再用筛子筛去过多的黑芝麻粉即为成品；
（5）包装：用复合袋抽真空包装。
实施例2：
一种蜜饯藕片的加工方法，具体操作步骤为：
（1）原料处理：选择肉质白嫩，根头粗壮的新鲜莲藕为原料，用清水洗去污泥、杂质，切去藕节、烂藕梢，然后将莲藕放入冷水锅中加热煮沸至稍软、用筷子可以刮掉表皮时，捞入冷水中浸泡60分钟；待藕片冷却后，用竹签将藕皮刮净，再将其切成12mm厚的藕片；
（2）酸漂、水漂：将切分后的藕片进行酸漂，将其放入米汤中浸泡4天，利用其酶和微生物，使藕中的一部分淀粉发生转化；藕片酸漂后进行水漂洗，漂洗时间为6小时，每隔2小时换水一次，洗去藕片过多的酸味、异味及赃物；
（3）糖渍：采取多次变温糖渍法，先将蔗糖和水放入锅内加热至沸，不断搅拌使蔗糖溶化，待冷却后倒入缸中，将水漂洗过的藕片放入糖液缸中冷渍12小时；然后将冷渍后的藕片和糖液单独从缸中转入双重锅内，加热，煮沸至100℃时，停止加温，立即起锅倒入原来糖渍藕片的缸中，糖渍24小时；再将藕片连同糖水一起倒入双重锅加热20分钟，待糖液温度达到104℃时起锅，倒入缸中静置6天；最后将藕片连同糖水一起倒入双重锅中加热，待糖液温度达到106℃时起锅；
（4）上糖衣：将糖渍后的藕片起锅沥干糖液后，送入烤房干燥，烤房内的温度为75℃，干燥后在蜜藕片上裹一层糖粉和淮山粉，再用筛子筛去过多的糖粉和淮山粉即为成品；
（5）包装：用复合袋抽真空包装。
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 (1)
1. 一种蜜饯藕片的加工方法，其特征在于：采用原料处理→酸漂→水漂→糖渍→上糖衣→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选择肉质白嫩，根头粗壮的新鲜莲藕为原料，用清水洗去污泥、杂质，切去藕节、烂藕梢，然后将莲藕放入冷水锅中加热煮沸至稍软、用筷子可以刮掉表皮时，捞入冷水中浸泡35-45分钟；待藕片冷却后，用竹签将藕皮刮净，再将其切成6-8mm厚的藕片；
（2）酸漂、水漂：将切分后的藕片进行酸漂，将其放入米汤中浸泡2-3天，利用其酶和微生物，使藕中的一部分淀粉发生转化；藕片酸漂后进行水漂洗，漂洗时间为8-12小时，每隔4小时换水一次，洗去藕片过多的酸味、异味及赃物；
（3）糖渍：采取多次变温糖渍法，先将红糖和水放入锅内加热至沸，不断搅拌使红糖溶化，待冷却后倒入缸中，将水漂洗过的藕片放入糖液缸中冷渍14-16小时；然后将冷渍后的藕片和糖液单独从缸中转入双重锅内，加热，煮沸至108℃时，停止加温，立即起锅倒入原来糖渍藕片的缸中，糖渍36-38小时；再将藕片连同糖水一起倒入双重锅加热45分钟，待糖液温度达到112℃时起锅，倒入缸中静置2-3天；最后将藕片连同糖水一起倒入双重锅中加热，待糖液温度达到120℃时起锅；
（4）上糖衣：将糖渍后的藕片起锅沥干糖液后，送入烤房干燥，烤房内的温度为55-65℃，干燥后在蜜藕片上裹一层磨碾过的川白糖粉，再用筛子筛去过多的糖粉即为成品；
（5）包装：用复合袋抽真空包装。
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| CN107372994A (zh) * | 2017-07-31 | 2017-11-24 | 广西健美乐食品有限公司 | 一种藕糖的加工方法 |
| CN107969545A (zh) * | 2017-12-04 | 2018-05-01 | 陈立均 | 一种藕片蜜饯的制备工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166269A (zh) * | 2015-08-26 | 2015-12-23 | 金蓉 | 一种蜜制山药保健脯的加工工艺 |
| CN107114548A (zh) * | 2017-05-08 | 2017-09-01 | 济南大学 | 一种休闲食品藕片的制造方法 |
| CN107080034A (zh) * | 2017-05-27 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | 雪莲保健脯的加工方法 |
| CN107372994A (zh) * | 2017-07-31 | 2017-11-24 | 广西健美乐食品有限公司 | 一种藕糖的加工方法 |
| CN107969545A (zh) * | 2017-12-04 | 2018-05-01 | 陈立均 | 一种藕片蜜饯的制备工艺 |
| CN108450919A (zh) * | 2018-04-17 | 2018-08-28 | 浦北县龙腾食品有限公司 | 花生芽酱的制备方法 |
| CN109077170A (zh) * | 2018-07-09 | 2018-12-25 | 徐晟伟 | 一种藕蜜饯制作方法 |
| CN111109422A (zh) * | 2020-02-18 | 2020-05-08 | 福建师范大学 | 一种无污染快速的无核蜜饯加工工艺 |
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