CN104544090A - 一种即食白果的制备方法 - Google Patents
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Abstract
本发明属于食品深加工技术领域,涉及一种即食白果的制备方法,将去掉外皮保留硬壳并晾晒风干的白果先经食盐水溶液浸泡24~48小时,再放入碳酸钠溶液中进行浸泡脱毒;选取大蒜、生姜、花椒、紫苏叶、枸杞、鲜桔皮、肉桂、胡椒、茴香、香椿叶、洋葱、蔗糖、食用盐和蒸馏水,将各组分混合均匀后大火煮开并熬制2—3小时后过滤得调味液;将白果浸入调味液中用大火烧开后控温蒸煮1—2小时,然后取出晾干表皮后得蒸煮白果备用;将蒸煮白果控温80—90℃翻炒至白果硬壳部分开口,得即食白果;最后用食品级塑料袋进行抽真空包装;其加工方法简单,加工制备过程易控,生产成低,产品营养丰富,携带食用方便,生产环境友好。
Description
技术领域:
本发明属于食品深加工技术领域,涉及一种以白果为原料通过添加药食同源的天然调味料制备即食白果的工艺方法,特别是一种即食白果的制备方法。
背景技术:
白果又称银杏果,含有丰富的营养元素,其不仅含有淀粉、蛋白质、脂肪和糖类,还含有维生素C、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素,以及银杏酸、白果酚、无碳多糖、胆固醇等成分;食用白果养生延年,在宋代被列为皇家贡品,白果的药用价值很高,据《本草纲目》记载:熟食温肺、益气、定喘嗽、缩小便、止白浊;生食降痰、消毒杀虫;经常食用白果可以滋阴养颜、抗衰老、扩张微血管、促进血液循环,使人面部红润、精神焕发、延年益寿,是老幼皆宜的药食同源保健食品,根据现代医学研究,白果还具有通畅血管、改善大脑功能、延缓老年人大脑衰老、增强记忆力、治疗老年痴呆症和脑供血不足等功能,其还有保护肝脏、减少心律不齐、防止过敏反应中致命性的支气管收缩等效果;在日常生活中白果的食用加工方法有很多,例如用白果炖肉类或做成甜品等,中国专利201310013036.9公开了一种白果乌鸡汤,中国专利201210230055.2公开了百合白果粥,中国专利200910111139.2公开了白果山力酒等等,但都加工制备过程复杂,无法实现即食即用目的。大蒜、生姜、胡椒、洋葱、当归等配料属药食同源食品,其食用价值和药用价值俱佳,能够解毒杀虫、消肿止痛、止泻止痢、驱虫、温脾暖胃,有温中理气、健胃止呕、有补血活血、润肠通便等功效;将白果与上述药食同源的调味料通过合理配制,制作成既美味又有滋补疗效的即食食品很有食用价值。
发明内容:
本发明的目的在于克服现有技术存在的缺点,研究制备一种以白果为原料的保健养生即食食品。
为了实现上述目的,本发明的设计的制备工艺包括浸泡脱毒、调味液的配制、白果蒸煮、炒制和成品包装五个步骤;
(1)浸泡脱毒:将新采摘的白果去掉外皮保留硬壳在自然环境下晾晒风干,再将风干的白果先放在重量百分比浓度为6-8%的食盐水溶液中浸泡24~48小时,再继续放入重量百分比浓度为4~8%的碳酸钠溶液中浸泡48~72小时进行浸泡脱毒,浸泡脱毒时每隔3~5小时搅拌一次,浸泡脱毒结束后捞出并沥干其表皮水分备用;
(2)调味液的配制:选取各原料的重量分数分别为:大蒜2—3份,生姜3—5份,花椒3—5份,紫苏叶3—5份,枸杞1—3份,鲜桔皮3—5份,肉桂1—3份,胡椒1—2份,茴香1—2份,香椿叶2—3份,洋葱3—4份,蔗糖2—4份,食用盐3—5份,蒸馏水100份,将各组分混合搅拌均匀后放入非金属蒸煮锅中先用温度100—120℃大火煮开,再控制温度85—100℃熬制2—3小时,熬制结束后用非金属滤网将残渣过滤掉,得调味液;
(3)白果蒸煮:将沥干水分备用的白果和调味液一起放入非金属蒸煮锅中,使得白果浸入调味液的液面下5-10cm,用大火烧开后再用文火控温85—100℃蒸煮1—2小时,然后取出白果自然冷却至室温,晾干表皮后得蒸煮白果备用;
(4)炒制:将蒸煮白果放入炒锅中,控制温度80—90℃翻炒40—60分钟至白果硬壳部分开口,得即食白果;
(5)成品包装:将即食白果装入食品级塑料袋中进行抽真空包装,真空压力为-0.08—0.05MPa,抽真空时间为3~5秒,再用封口机封口,得即食白果成品。
本发明制备的即食白果营养丰富,保健功效佳,所用调味液均为药食同源食品;食用时,打开包装用手分开白果硬壳再捻去果肉外侧包衣即可直接食用,色香味俱全。
本发明与现有技术相比,其加工方法简单,加工制备过程易控,生产成本低,产品的营养丰富,具有养生保健功效,携带食用方便,生产环境友好。
具体实施方式:
下面通过实施例对本发明做进一步描述。
实施例1:
本实施例涉及的即食白果制备工艺包括浸泡脱毒、调味液的配制、白果蒸煮、炒制和成品包装五个步骤;
(1)浸泡脱毒:将新采摘的白果去掉外皮保留硬壳在自然环境下晾晒风干,再将风干的白果先放在重量百分比浓度为6-8%的食盐水溶液中浸泡24~48小时,再继续放入重量百分比浓度为4~8%的碳酸钠溶液中浸泡48~72小时进行浸泡脱毒,浸泡脱毒时每隔3~5小时搅拌一次,浸泡脱毒结束后捞出并沥干其表皮水分备用;
(2)调味液的配制:选取各原料的重量分数分别为:大蒜2—3份,生姜3—5份,花椒3—5份,紫苏叶3—5份,枸杞1—3份,鲜桔皮3—5份,肉桂1—3份,胡椒1—2份,茴香1—2份,香椿叶1—3份,洋葱3—4份,蔗糖2—4份,食用盐3—5份,蒸馏水100份,将各组分混合搅拌均匀后放入非金属蒸煮锅中先用温度100—120℃大火煮开,再控制温度85—100℃熬制2—3小时,熬制结束后用非金属滤网将残渣过滤掉,得调味液;
(3)白果蒸煮:将沥干水分备用的白果和调味液一起放入非金属蒸煮锅中,使得白果浸入调味液的液面下5-10cm,用大火烧开后再用文火控温85—100℃蒸煮1—2小时,然后取出白果自然冷却至室温,晾干表皮后得蒸煮白果备用;
(4)炒制:将蒸煮白果放入炒锅中,控制温度80—90℃翻炒40—60分钟至白果硬壳部分开口,得即食白果;
(5)成品包装:将即食白果装入食品级塑料袋中进行抽真空包装,真空压力为-0.08—0.05MPa,抽真空时间为3~5秒,再用封口机封口,得即食白果成品。
实施例2:
本实施例中即食白果的制备方法同实施例1,其中调味液的各原料重量组份为:大蒜3份,生姜4份,花椒4份,紫苏叶3份,枸杞3份,鲜桔皮4份,肉桂2份,胡椒1份,茴香2份,香椿叶1份,洋葱4份,蔗糖4份,食用盐5份,蒸馏水100份。
实施例3:
本实施例中即食白果的制备方法同实施例1,其中调味液的各原料重量组份为:大蒜2份,生姜3份,花椒5份,紫苏叶5份,枸杞1份,鲜桔皮3份,肉桂1份,胡椒2份,茴香1份,香椿叶3份,洋葱3份,蔗糖2份,食用盐3份,蒸馏水100份。
Claims (1)
1.一种即食白果的制备方法,其特征在于制备工艺包括浸泡脱毒、调味液的配制、白果蒸煮、炒制和成品包装五个步骤;
(1)浸泡脱毒:将新采摘的白果去掉外皮保留硬壳在自然环境下晾晒风干,再将风干的白果先放在重量百分比浓度为6-8%的食盐水溶液中浸泡24~48小时,再继续放入重量百分比浓度为4~8%的碳酸钠溶液中浸泡48~72小时进行浸泡脱毒,浸泡脱毒时每隔3~5小时搅拌一次,浸泡脱毒结束后捞出并沥干其表皮水分备用;
(2)调味液的配制:选取各原料的重量分数分别为:大蒜2—3份,生姜3—5份,花椒3—5份,紫苏叶3—5份,枸杞1—3份,鲜桔皮3—5份,肉桂1—3份,胡椒1—2份,茴香1—2份,香椿叶2—3份,洋葱3—4份,蔗糖2—4份,食用盐3—5份,蒸馏水100份,将各组分混合搅拌均匀后放入非金属蒸煮锅中先用温度100—120℃大火煮开,再控制温度85—100℃熬制2—3小时,熬制结束后用非金属滤网将残渣过滤掉,得调味液;
(3)白果蒸煮:将沥干水分备用的白果和调味液一起放入非金属蒸煮锅中,使得白果浸入调味液的液面下5-10cm,用大火烧开后再用文火控温85—100℃蒸煮1—2小时,然后取出白果自然冷却至室温,晾干表皮后得蒸煮白果备用;
(4)炒制:将蒸煮白果放入炒锅中,控制温度80—90℃翻炒40—60分钟至白果硬壳部分开口,得即食白果;
(5)成品包装:将即食白果装入食品级塑料袋中进行抽真空包装,真空压力为-0.08—0.05MPa,抽真空时间为3~5秒,再用封口机封口,得即食白果成品。
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