CN104381899A - 一种青梅果味莲藕片的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明公开了一种青梅果味莲藕片的加工方法，属于食品加工领域。其特征在于：采用选取咸藕坯→脱盐→烘制→青梅汁制备→包装的加工工艺流程。有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口，具有莲藕特有的清香和青梅的酸甜；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，尤其是涉及一种青梅果味莲藕片的加工方法。
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。
青梅，是龙脑香科青梅属的一种植物。常绿乔木，高7-25米，褐灰带绿色的树皮，枝被呈黄色星状毛，长椭圆形革质的叶子，圆锥花序腋生，被绒毛；果近球形，坚果状果实不开裂。 性味甘平，富含果酸及维生素C等大量有益矿物质，被誉为“凉果之王”。青梅的作用：1.青梅果实含有的丙酮酸和齐墩果酸活性物质对肝脏有保护作用，能提高肝脏的解毒功能，增强人体解食毒、水毒、血毒的能力；2.防老抗衰：青梅能促进唾液腺分泌更多的腮腺素，可以促进全身组织和血管趋于年轻化，保持新陈代谢的节律，有美肌美发之功效。净血、解毒、杀菌是保持人体自身健康的三大要素，青梅全都有了。
新鲜的莲藕不易贮藏，用于加工成青梅果味莲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，提供一种青梅果味莲藕片的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种青梅果味莲藕片的加工方法，其特征在于：采用选取咸藕坯→脱盐→烘制→青梅汁制备→包装的加工工艺流程，具体操作步骤为：
（1）脱盐半成品：将咸藕坯放入清水中浸泡，去除大部分咸味，更换5-6次清水，直至含盐量达1-2％捞出，切成2-3mm的薄片；
（2）烘制：将浸泡后的莲藕片放入烘房中烘烤，在68℃下烘至半干状态；
（3）青梅汁制备：取新鲜青梅，洗净去核后进行压榨，压榨取汁后去除杂质；在青梅果汁中，加入3-4％蔗糖、2％甘草、0.1％食用色素、7%冰糖以及0.1％苯甲酸钠制成混合液，经煮沸消毒后，加入半干状态的莲藕片，定时翻拌，使其充分吸收；
（4）包装：将其送至烘房在温度为86℃烘至半干状态，其含水量为8-12％，再用塑料薄膜袋密封包装。
有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口，具有莲藕特有的清香和青梅的酸甜；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：
一种青梅果味莲藕片的加工方法，具体操作步骤为：
（1）脱盐半成品：将咸藕坯放入清水中浸泡，去除大部分咸味，更换5次清水，直至含盐量达1-3％捞出，切成8mm的薄片；
（2）烘制：将浸泡后的莲藕片放入烘房中烘烤，在80℃下烘至半干状态；
（3）青梅汁制备：取新鲜青梅，经压榨取汁去除杂质；在青梅果汁中，加入8％白糖、4％甘草、0.5％茉莉香精、4%蜂蜜以及0.35％山梨酸钾制成混合液，经煮沸消毒后，再加入半干状态的莲藕片，定时翻拌，使其充分吸收；
（4）包装：将其送至烘房在68℃烘到半干状态，其含水量为12％，再用塑料薄膜袋密封包装。
实施例2：
一种青梅果味莲藕片的加工方法，具体操作步骤为：
（1）脱盐半成品：将咸藕坯放入清水中浸泡，去除大部分咸味，更换4次清水，直至含盐量达6％捞出，切成5mm的薄片；
（2）烘制：将浸泡后的莲藕片放入烘房中烘烤，在65℃下烘至半干状态；
（3）青梅汁制备：取新鲜青梅，经压榨取汁去除杂质；在青梅果汁中，加入2％甜菊糖浆、1％甜蜜素、0.45％柠檬黄色素、5%冰糖以及0.23％山梨酸钾制成混合液，经煮沸消毒后，再加入半干状态的莲藕片，定时翻拌，使其充分吸收；
（4）包装：将其送至烘房在85℃烘到半干状态，其含水量为6％，再用塑料薄膜袋密封包装。
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. 一种青梅果味莲藕片的加工方法，其特征在于：采用选取咸藕坯→脱盐→烘制→青梅汁制备→包装的加工工艺流程，具体操作步骤为：
（1）脱盐半成品：将咸藕坯放入清水中浸泡，去除大部分咸味，更换5-6次清水，直至含盐量达1-2％捞出，切成2-3mm的薄片；
（2）烘制：将浸泡后的莲藕片放入烘房中烘烤，在68℃下烘至半干状态；
（3）青梅汁制备：取新鲜青梅，洗净去核后进行压榨，压榨取汁后去除杂质；在青梅果汁中，加入3-4％蔗糖、2％甘草、0.1％食用色素、7%冰糖以及0.1％苯甲酸钠制成混合液，经煮沸消毒后，加入半干状态的莲藕片，定时翻拌，使其充分吸收；
（4）包装：将其送至烘房在温度为86℃烘至半干状态，其含水量为8-12％，再用塑料薄膜袋密封包装。
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