CN105077399A - 一种银杏仁罐头的制作工艺 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种银杏仁罐头的制作工艺,属于食品加工领域。其特征在于:采用选料→清洗→水煮→破壳→装罐→密封→杀菌→冷却→检验→成品的工艺流程。有益效果:本发明产品光莹洁白,汤汁清亮,微带酸甜,香糯味浓,口感细腻,具银杏的清香风味,有利于人体对食物进行消化和吸收,具有滋阴养颜,抗衰老之功效。操作简单,易于实施。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种银杏仁罐头的制作工艺。
背景技术
银杏果除含有淀粉、蛋白质、脂肪、糖类之外,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、五碳多糖,脂固醇等成分,营养丰富,而且对于益肺气、治咳喘、止带虫、缩小便、平皴皱、护血管、增加血流量、带下、白浊等疾病具有良好的医用效果和食疗作用。
银杏果的作用:银杏具有抗衰老的本领。经常食用银杏果,可以滋阴养颜抗衰老,扩张微血管,促进血液循环,使人肌肤、面部红润,精神焕发,延年益寿,是老幼皆宜的保健食品和款待国宾上客的特制佳肴。种仁中的黄酮甙、苦内脂对脑血栓、老年性痴呆、高血压、高血脂、冠心病、动脉硬化、脑功能减退等疾病还具有特殊的预防和治疗效果。
银杏虽然营养价值高,功效多,但不能生食、多食,不然会造成中毒的现象,用于加工银杏仁罐头不仅可以避免中毒现象,确保人身安全,老少皆宜,且营养价值含量高,有保健之功效,又提高其经济价值。
发明内容
本发明的目的是解决银杏食用不当,造成中毒的问题,提供一种银杏仁罐头的制作工艺。
本发明解决其技术问题所采取的技术方案是:
一种银杏仁罐头的制作工艺,其特征在于:采用选料→清洗→水煮→破壳→装罐→密封→杀菌→冷却→检验→成品的加工工艺流程,具体操作步骤为:
①选料与清洗:选成熟后5-8天的银杏果,用35-40℃温水洗净;
②水煮:将洗净后的果实入夹层锅中加水煮沸20-25分钟;
③破壳:将水煮后的银杏在55℃条件下破壳,在60℃条件下加1.2%的精盐漂去碎壳;
④装罐:由精盐1.5%、蔗糖5%、饴糖0.8%、柠檬酸0.25%、甜蜜素0.02%配制的汤汁,在45-55℃进行装罐注汁,以防氧化变色;
⑤密封:在罐内中心温度90℃、压力0.08兆帕下真空密封;
⑥杀菌、冷却:按10‘-25‘-10‘/120℃公式杀菌,在0.18兆帕下反压冷却;
⑦检验:在30-35℃恒温下保持2-4天,在38-40℃时检验,如无破损,即为合格产品。
有益效果:本发明产品光莹洁白,汤汁清亮,微带酸甜,香糯味浓,口感细腻,具银杏的清香风味,有利于人体对食物进行消化和吸收,具有滋阴养颜,抗衰老之功效。操作简单,易于实施。
具体实施方式
实施例1:
一种银杏仁罐头的制作工艺,具体操作步骤为:
①选料与清洗:选成熟后5-8天的银杏果、莲子,用55℃温水洗净;
②水煮:将洗净后的果实入夹层锅中加水煮沸15分钟;
③破壳:将水煮后的果实在65℃条件下破壳,在60℃条件下加2.2%的精盐漂去碎壳;
④装罐:由椒盐1.5%、葡萄糖7%、甘草2%、苹果酸0.4%、甜宝0.01%配制的汤汁,在58℃进行装罐注汁,以防氧化变色;
⑤密封:在罐内中心温度100℃、压力0.02兆帕下真空密封;
⑥杀菌、冷却:按20‘-10‘-20‘/115℃公式杀菌,在0.23兆帕下反压冷却;
⑦检验:在42℃恒温下保持7天,在32℃时检验,如无破损,即为合格产品。
实施例2:
一种银杏仁罐头的制作工艺,具体操作步骤为:
①选料与清洗:选成熟后3天的银杏果,用65℃温水洗净;
②水煮:将洗净后的果实入夹层锅中加水煮沸40分钟;
③破壳:将水煮后的银杏在42℃条件下破壳,在75℃条件下加5%的精盐漂去碎壳;
④装罐:由精盐2%、麦芽糖8%、冰糖1.5%、蜂蜜2%、柠檬香精0.45%、甜蜜素0.02%、丁香0.35%配制的汤汁,在65℃进行装罐注汁,以防氧化变色;
⑤密封:在罐内中心温度78℃、压力0.33兆帕下真空密封;
⑥杀菌、冷却:按30‘-15‘-10‘/100℃公式杀菌,在0.07兆帕下反压冷却;
⑦检验:在26℃恒温下保持7-9天,在20-23℃时检验,如无破损,即为合格产品。
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)
1.一种银杏仁罐头的制作工艺,其特征在于:采用选料→清洗→水煮→破壳→装罐→密封→杀菌→冷却→检验→成品的加工工艺流程,具体操作步骤为:
①选料与清洗:选成熟后5-8天的银杏果,用35-40℃温水洗净;
②水煮:将洗净后的果实入夹层锅中加水煮沸20-25分钟;
③破壳:将水煮后的银杏在55℃条件下破壳,在60℃条件下加1.2%的精盐漂去碎壳;
④装罐:由精盐1.5%、蔗糖5%、饴糖0.8%、柠檬酸0.25%、甜蜜素0.02%配制的汤汁,在45-55℃进行装罐注汁,以防氧化变色;
⑤密封:在罐内中心温度90℃、压力0.08兆帕下真空密封;
⑥杀菌、冷却:按10‘-25‘-10‘/120℃公式杀菌,在0.18兆帕下反压冷却;
⑦检验:在30-35℃恒温下保持2-4天,在38-40℃时检验,如无破损,即为合格产品。
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Cited By (5)
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CN106036722A (zh) * | 2016-06-24 | 2016-10-26 | 浙江长兴古银杏食品科技有限公司 | 一种杏仁罐头制作系统 |
CN106072335A (zh) * | 2016-06-24 | 2016-11-09 | 浙江长兴古银杏食品科技有限公司 | 一种杏仁罐头制作系统及工艺 |
CN106690216A (zh) * | 2016-11-21 | 2017-05-24 | 玉林市开朗商贸有限公司 | 一种银杏罐头及其制备方法 |
CN107692154A (zh) * | 2017-11-03 | 2018-02-16 | 胡江宇 | 一种白果仁即食罐头的制备方法 |
CN107744126A (zh) * | 2017-11-03 | 2018-03-02 | 胡江宇 | 一种食用白果仁的制备方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106036722A (zh) * | 2016-06-24 | 2016-10-26 | 浙江长兴古银杏食品科技有限公司 | 一种杏仁罐头制作系统 |
CN106072335A (zh) * | 2016-06-24 | 2016-11-09 | 浙江长兴古银杏食品科技有限公司 | 一种杏仁罐头制作系统及工艺 |
CN106690216A (zh) * | 2016-11-21 | 2017-05-24 | 玉林市开朗商贸有限公司 | 一种银杏罐头及其制备方法 |
CN107692154A (zh) * | 2017-11-03 | 2018-02-16 | 胡江宇 | 一种白果仁即食罐头的制备方法 |
CN107744126A (zh) * | 2017-11-03 | 2018-03-02 | 胡江宇 | 一种食用白果仁的制备方法 |
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