CN104431891A - 一种柠檬蒜的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种柠檬蒜的制作方法，属于食品加工领域。其特征在于：采用鲜嫩大蒜42㎏，柠檬汁15㎏，麦芽糖28㎏，食用精盐3.5㎏，甜菊糖浆850g，丁香230g，山梨酸钾26g，芝麻粉650g为原料，其加工工艺流程为原料处理→糖渍→烘制→包装。有益效果：本发明产品果香浓郁，酸甜适口、微带辛辣，口感香酥脆嫩，具有大蒜独特的风味和柠檬汁的酸甜。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，尤其是涉及一种柠檬蒜的制作方法。
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，用于加工成柠檬蒜可实现对大蒜的综合利用，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大蒜经济效益低的问题，提供一种柠檬蒜的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种柠檬蒜的制作方法，其特征在于：采用鲜嫩大蒜42㎏，柠檬汁15㎏，麦芽糖28㎏，食用精盐3.5㎏，甜菊糖浆850g，丁香230g，山梨酸钾26g，芝麻粉650g为原料，其加工工艺流程为原料处理→糖渍→烘制→包装，具体操作步骤为：
（1）原料处理：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，将蒜头分瓣，去蒜茎、剥皮；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分钟进行除臭，捞出沥水、晾晒；
（2）糖渍：取麦芽糖28㎏、甜菊糖浆850g，加清水23㎏，柠檬汁15㎏，搅拌溶解后，加入丁香230g、芝麻粉650g、山梨酸钾26g，均匀混合后，加入大蒜浸渍14-16天，每日翻拌2-3次；
（3）烘制：将糖渍好的大蒜移入烘盘散开，送至67℃烘房烘到表面干燥，再用剩余的汁液浸渍，反复吸附完汁液为止，最后烘至含水量为30-32％，冷却后包装；
（4）包装：用聚乙烯袋作180g密封真空小包装，每3个小包作聚乙烯盒，密封商标包装。
有益效果：本发明产品果香浓郁，酸甜适口、微带辛辣，口感香酥脆嫩，具有大蒜独特的风味和柠檬汁的酸甜。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：
一种柠檬蒜的制作方法，具体操作步骤为：
（1）原料处理：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，将蒜头分瓣，去蒜茎、剥皮；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分钟进行除臭，捞出沥水、晾晒；
（2）糖渍：取蔗糖35㎏、蛋白糖浆60g，加清水8㎏，柠檬汁6㎏，搅拌溶解后，加丁香粉末1㎏、香草粉末120g、苯甲酸钠20g，均匀混合后，加入大蒜浸渍7天，每日翻拌4-5次；
（3）烘制：将糖渍好的大蒜移入烘盘散开，送至68℃烘房烘到表面干燥，再用剩余的汁液浸渍，反复吸附完汁液为止，最后烘至含水量为7-9％，冷后包装；
（4）包装：用聚乙烯袋作80g密封真空小包装，每3个小包作聚乙烯盒，密封商标包装。
实施例2：
一种柠檬蒜的制作方法，具体操作步骤为：
（1）原料处理：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，将蒜头分瓣，去蒜茎、剥皮；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分钟进行除臭，捞出沥水、晾晒；
（2）糖渍：取蔗糖45㎏、麦芽糖浆100g，加清水12㎏，柠檬汁5㎏，搅拌溶解后，加丁香粉末6㎏、茉莉粉末300g、可可粉350g、苯甲酸钠35g，均匀混合后，加入大蒜浸渍2-3天，每日翻拌4次；
（3）烘制：将糖渍好的大蒜移入烘盘散开，送至80℃烘房烘到表面干燥，再用剩余的汁液浸渍，反复吸附完汁液为止，最后烘至含水量为13％，冷后包装；
（4）包装：用聚乙烯袋作35g密封真空小包装，每6个小包作聚乙烯盒，密封商标包装。
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. 一种柠檬蒜的制作方法，其特征在于：采用鲜嫩大蒜42㎏，柠檬汁15㎏，麦芽糖28㎏，食用精盐3.5㎏，甜菊糖浆850g，丁香230g，山梨酸钾26g，芝麻粉650g为原料，其加工工艺流程为原料处理→糖渍→烘制→包装，具体操作步骤为：
（1）原料处理：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料，将蒜头分瓣，去蒜茎、剥皮；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分钟进行除臭，捞出沥水、晾晒；
（2）糖渍：取麦芽糖28㎏、甜菊糖浆850g，加清水23㎏，柠檬汁15㎏，搅拌溶解后，加入丁香230g、芝麻粉650g、山梨酸钾26g，均匀混合后，加入大蒜浸渍14-16天，每日翻拌2-3次；
（3）烘制：将糖渍好的大蒜移入烘盘散开，送至67℃烘房烘到表面干燥，再用剩余的汁液浸渍，反复吸附完汁液为止，最后烘至含水量为30-32％，冷却后包装；
（4）包装：用聚乙烯袋作180g密封真空小包装，每3个小包作聚乙烯盒，密封商标包装。
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