CN104381900A - 一种蜜汁莲藕的制作方法 - Google Patents
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Abstract
本发明公开了一种蜜汁莲藕的制作方法，属于食品加工领域。其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程。有益效果：本发明产品香糯味浓，口感细腻、香脆，清甜可口，具有莲藕香甜清脆的风味。本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有滋补养性、益血补心、健脾开胃和生津止渴的功效，是一种老少皆宜的绿色营养食品。操作简单，易于实施。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜汁莲藕的制作方法。
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。
莲藕生长周期短、不耐储藏，且经济效益低，用于加工成蜜汁莲藕可实现对莲藕的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜莲藕生长周期短、不耐储藏，且经济效益低的问题，提供一种蜜汁莲藕的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜汁莲藕的制作方法，其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选用肉质鲜嫩、无霉烂、无机械损伤的莲藕为原料；
（2）切片：将莲藕用清水洗净，去除泥污，用小刀去皮，再切成8-10㎜的薄片；
（3）护色：将亚硝酸氢钠放入650ml冷水中配成溶液，放入莲藕浸泡25-35分钟，然后用清水漂洗干净；
（4）糖煮：取红糖800g，冷水350ml和莲藕一同放入锅中，用大火煮沸后改用文火煮35-45分钟，离火后浸泡22-24小时，然后加入麦芽糖50g、甘草20g，用小火煮55分钟，待糖液收浓后，离火浸泡18小时；
（5）晾晒：把莲藕捞出，放在竹屉上，拌入适量的玫瑰香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
有益效果：本发明产品香糯味浓，口感细腻、香脆，清甜可口，具有莲藕香甜清脆的风味。本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有滋补养性、益血补心、健脾开胃和生津止渴的功效，是一种老少皆宜的绿色营养食品。操作简单，易于实施。
具体实施方式
实施例1：
一种蜜汁莲藕的制作方法，具体操作步骤为：
（1）选料：选用肉质鲜嫩、无霉烂、无机械损伤的莲藕为原料；
（2）切片：将莲藕用清水洗净，去除泥污，用水果刀削皮，再切成6-8㎜的薄片；
（3）护色：将亚硝酸氢钠放入800ml冷水中配成溶液，放入莲藕浸泡45分钟，然后用清水漂洗干净；
（4）糖煮：取葡萄糖300g，冷水150ml和莲藕一同放入锅中，用大火煮沸后改用文火煮22分钟，离火后浸泡12小时，然后加入蔗糖30g、蜂蜜60g、话梅香精15g，用小火煮55分钟，待糖液收浓后，离火浸泡25小时；
（5）晾晒：把莲藕捞出，放在竹屉上，加入适量的冰糖粉，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
实施例2：
一种蜜汁莲藕的制作方法，具体操作步骤为：
（1）选料：选用肉质鲜嫩、无霉烂、无机械损伤的莲藕为原料；
（2）切片：将莲藕用清水洗净，去除泥污，削去表皮，再切成3㎜的薄片；
（3）护色：将亚硝酸氢钠放入400ml冷水中配成溶液，放入莲藕浸泡25分钟，然后用清水漂洗干净；
（4）糖煮：取果糖800g，冷水600ml和莲藕一同放入锅中，用大火煮沸后改用文火煮45分钟，离火后浸泡8小时，然后加入甘草60g、豆浆50ml，用小火煮37分钟，待糖液收浓后，离火浸泡5-7小时；
（5）晾晒：把莲藕捞出，放在竹屉上，加入适量的柠檬香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
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)
1.一种蜜汁莲藕的制作方法，其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选用肉质鲜嫩、无霉烂、无机械损伤的莲藕为原料；
（2）切片：将莲藕用清水洗净，去除泥污，用小刀去皮，再切成8-10㎜的薄片；
（3）护色：将亚硝酸氢钠放入650ml冷水中配成溶液，放入莲藕浸泡25-35分钟，然后用清水漂洗干净；
（4）糖煮：取红糖800g，冷水350ml和莲藕一同放入锅中，用大火煮沸后改用文火煮35-45分钟，离火后浸泡22-24小时，然后加入麦芽糖50g、甘草20g，用小火煮55分钟，待糖液收浓后，离火浸泡18小时；
（5）晾晒：把莲藕捞出，放在竹屉上，拌入适量的玫瑰香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
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