CN104366395A - 一种果味糖蒜的加工工艺 - Google Patents
一种果味糖蒜的加工工艺 Download PDFInfo
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明公开了一种果味糖蒜的加工工艺，属于食品加工领域。其特征在于：采用原料选择→去皮→漂洗→脱臭→第一次烘烤→糖渍→第二次烘烤→包装的制作工艺流程。有益效果：本发明产品果香味浓，甜中微带辛辣，口感酥香脆嫩，具有大蒜和果汁特有的清香风味；本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种果味糖蒜的加工工艺。
背景技术
大蒜，属百合科葱属，以鳞茎入药。大蒜呈扁球形或短圆锥形，外面有灰白色或淡棕色膜质鳞皮，剥去鳞叶，内有6-10个蒜瓣，轮生于花茎的周围，茎基部盘状，生有多数须根。每一蒜瓣外包薄膜，剥去薄膜，即见白色、肥厚多汁的鳞片。有浓烈的蒜臭，味辛辣。大蒜具有强大的杀菌能力，能消灭侵入体内的病菌，是目前发现的天然植物中抗菌作用最强的一种。它还有利于维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳。大蒜另一个不可忽视的作用就是提升免疫力，其中所含的硒化铅还具有抗氧化作用，蒜中含有“蒜胺”，这种物质对大脑的益处比维生素B强许多倍，平时让儿童多吃些葱蒜，可使脑细胞的生长发育更加活跃。大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长，实验发现，癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为，全世界最具抗癌潜力的植物中，位居榜首的是大蒜。大蒜可以促进胰岛素的分泌，增加组织细胞对葡萄糖的吸收，提高人体葡萄糖耐量，迅速降低体内血糖水平，并可杀死因感染诱发糖尿病的各种病菌，从而有效预防和治疗糖尿病。大蒜还能防止心脑血管中的脂肪沉积，诱导组织内部脂肪代谢，显著增加纤维蛋白溶解活性，降低胆固醇，抑制血小板的聚集，降低血浆浓度，增加微动脉的扩张度，促使血管舒张，调节血压，增加血管的通透性，从而抑制血栓的形成和预防动脉硬化。
大蒜通常用做调味品，经济效益低，用于加工成果味糖蒜可实现对大蒜原料的综合利用，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大蒜经济效益低问题，提供一种果味糖蒜的加工工艺。
本发明解决其技术问题所采取的技术方案是：
一种果味糖蒜的加工工艺，其特征在于：采用原料选择→去皮→漂洗→脱臭→第一次烘烤→糖渍→第二次烘烤→包装的制作工艺流程，具体操作步骤为：
（1）原料选择、去皮：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮；
（2）漂洗：将切蒂剥皮后的蒜粒用清水漂洗，除去蒜粒上的薄衣及其他杂质；
（3）脱臭：先将绿茶和沸水按1∶45的比例浸泡30-35分钟，然后过滤制得绿茶汁；再将大蒜放入其质量1/2的绿茶汁中煮沸12-15分钟，立即捞出沥水、晾晒；
（4）第一次烘烤：将脱臭后的蒜粒送入烘房，在65℃下烘制40分钟；
（5）糖渍：往橘子汁加入30%的果糖，加热至沸，然后倒入初次烘烤过的蒜粒，沸煮6-8分钟；然后端锅离火，浸渍10-14小时，捞出蒜粒，将果汁加热煮沸，加入适量的丁香和柠檬香精，放入蒜粒进行二次糖煮，沸煮10分钟后继续浸渍20-22小时；
（6）第二次烘烤、包装：将糖渍后的蒜粒捞出，沥干糖液后再次送入烘房，在72℃下烘烤6-8小时，随后即可进行密封包装。
有益效果：本发明产品果香味浓，甜中微带辛辣，口感酥香脆嫩，具有大蒜和果汁特有的清香风味；本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
具体实施方式
实施例1：
一种果味糖蒜的加工工艺，具体操作步骤为：
（1）原料选择、去皮：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮；
（2）漂洗：将切蒂剥皮后的蒜粒用清水漂洗，除去蒜粒上的薄衣及其他杂质；
（3）脱臭：先将红茶和沸水按1∶30的比例浸泡18分钟，然后过滤制得绿茶汁；再将大蒜放入其质量2/3的红茶汁中煮沸20分钟，立即捞出沥水、晾晒；
（4）第一次烘烤：将脱臭后的蒜粒送入烘房，在68℃下烘制26分钟；
（5）糖渍：往柠檬汁加入42%的葡萄糖，加热至沸，然后倒入初次烘烤过的蒜粒，沸煮12分钟；然后端锅离火，浸渍18小时，捞出蒜粒，将果汁加热煮沸，加入适量的甘草和话梅香精，放入蒜粒进行二次糖煮，沸煮16分钟后继续浸渍1-2天；
（6）第二次烘烤、包装：将糖渍后的蒜粒捞出，沥干糖液后再次送入烘房，在65℃下烘烤10小时，随后即可进行密封包装。
实施例2：
一种果味糖蒜的加工工艺，具体操作步骤为：
（1）原料选择、去皮：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮；
（2）漂洗：将切蒂剥皮后的蒜粒用清水漂洗，除去蒜粒上的薄衣及其他杂质；
（3）脱臭：先将绿茶和沸水按1∶60的比例浸泡25分钟，然后过滤制得绿茶汁；再将大蒜放入其质量2/5的绿茶汁中煮沸8分钟，立即捞出沥水、晾晒；
（4）第一次烘烤：将脱臭后的蒜粒送入烘房，在78℃下烘制10-15分钟；
（5）糖渍：往苹果汁加入45%的乳糖，加热至沸，然后倒入初次烘烤过的蒜粒，沸煮27分钟；然后端锅离火，浸渍20小时，捞出蒜粒，将果汁加热煮沸，加入适量的桂花和饴糖，放入蒜粒进行二次糖煮，沸煮35分钟后继续浸渍36-42小时；
（6）第二次烘烤、包装：将糖渍后的蒜粒捞出，沥干糖液后再次送入烘房，在80℃下烘烤4-5小时，随后即可进行密封包装。
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. 一种果味糖蒜的加工工艺，其特征在于：采用原料选择→去皮→漂洗→脱臭→第一次烘烤→糖渍→第二次烘烤→包装的制作工艺流程，具体操作步骤为：
（1）原料选择、去皮：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮；
（2）漂洗：将切蒂剥皮后的蒜粒用清水漂洗，除去蒜粒上的薄衣及其他杂质；
（3）脱臭：先将绿茶和沸水按1∶45的比例浸泡30-35分钟，然后过滤制得绿茶汁；再将大蒜放入其质量1/2的绿茶汁中煮沸12-15分钟，立即捞出沥水、晾晒；
（4）第一次烘烤：将脱臭后的蒜粒送入烘房，在65℃下烘制40分钟；
（5）糖渍：往橘子汁加入30%的果糖，加热至沸，然后倒入初次烘烤过的蒜粒，沸煮6-8分钟；然后端锅离火，浸渍10-14小时，捞出蒜粒，将果汁加热煮沸，加入适量的丁香和柠檬香精，放入蒜粒进行二次糖煮，沸煮10分钟后继续浸渍20-22小时；
（6）第二次烘烤、包装：将糖渍后的蒜粒捞出，沥干糖液后再次送入烘房，在72℃下烘烤6-8小时，随后即可进行密封包装。
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