CN105167039A - 一种发酵莲子醪的加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- 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
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Abstract
本发明公开了一种发酵莲子醪的加工工艺,属于食品加工领域。其特征在于:采用白莲—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程。有益效果:本发明产品营养成分全面,呈淡黄色,风味纯正、口感好,具有淡淡的醇香气味和莲子的清香气。本产品营养价值很高,富含蛋白质和多种矿物质,有利于促进机体的新陈代谢,增强人体免疫功能,具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效,是一种集营养和保健功能于一体的营养滋补佳品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种发酵莲子醪的加工工艺。
背景技术
莲子,为小坚果,是睡莲科水生草本植物莲的种子,又称白莲、莲实、莲米。果实呈椭圆形、卵形或卵圆形,其大小因品种而异,幼果期果皮绿色,革质,后由绿转褐色,成熟时呈棕褐色、灰褐色和黑褐色。有细纵纹和较宽的脉纹。一端中心呈乳头状突起,深棕色,多有裂口,其周边略下陷。质硬。种皮薄,不易剥离。中医认为:莲子含有丰富的蛋白质、脂肪和碳水化合物以及钙、磷和钾等矿物质,除可以构成骨骼和牙齿的成分外,还有促进凝血,使某些酶活化,维持神经传导性,镇静神经,维持肌肉的伸缩性和心跳的节律等作用;丰富的磷还是细胞核蛋白的主要组成部分,帮助机体进行蛋白质、脂肪、糖类代谢等。莲子善于补五脏不足,通利十二经脉气血,使气血畅而不腐,莲子所含氧化黄心树宁碱对鼻咽癌有抑制作用,故莲子具有防癌抗癌的营养保健功能;莲子芯所含生物碱具有显著的强心作用,莲芯碱则有较强抗钙及抗心律不齐的作用;莲子中还含有的棉子糖,是老少皆宜的滋补品,对于久病、产后或老年体虚者,更是常用营养佳品;
莲子虽然营养价值高,功效多,但忌受潮受热,不易贮存,用于加工成发酵莲子醪可实现对莲子的综合利用,食用方便,且便于储存,提高其营养价值和经济价值。
发明内容
本发明的目的是解决莲子不易贮藏的问题,提供一种发酵莲子醪的加工工艺。
本发明解决其技术问题所采取的技术方案是:
一种发酵莲子醪的加工工艺,其特征在于:采用白莲—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程,具体操作步骤为:
①破碎、浸泡:用破碎机将莲子破碎成直径3-5毫米的颗粒,漂洗干净后,放入足量的水浸泡5-8小时,浸泡后的莲子,手捏易碎即可;
②蒸煮:将浸泡好的莲子沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的莲子取出,自然冷却至30℃;
④拌曲:将0.3%的曲粉均匀拌入冷却的莲子中,边搅拌边加入适量的温水,搅拌均匀后,将莲子堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的莲子,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在40-45℃,发酵1-2d即成熟;
⑥调配:加入60%的冰糖水于成熟的莲子醪中,加至适口为止,搅拌均匀,同时加25%的柠檬酸液调pH值为2-3;
⑦预煮:将调配好的莲子醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:莲子醪的温度降至55℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在35-40℃,剔除密封不合格的产品;
⑨杀菌、冷却:在108℃下杀菌10分钟,速冷至26℃,包装入库。
有益效果:本发明产品营养成分全面,呈淡黄色,风味纯正、口感好,具有淡淡的醇香气味和莲子的清香气。本产品营养价值很高,富含蛋白质和多种矿物质,有利于促进机体的新陈代谢,增强人体免疫功能,具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效,是一种集营养和保健功能于一体的营养滋补佳品。
具体实施方式
实施例1:
一种发酵莲子醪的加工工艺,具体操作步骤为:
①破碎、浸泡:用破碎机将莲子、夏威夷果破碎成直径2-4毫米的颗粒,漂洗干净后,放入足量的水浸泡10小时,浸泡后的原料,手捏易碎即可;
②蒸煮:将浸泡好的原料沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的原料取出,自然冷却至45℃;
④拌曲:将0.8%的曲粉均匀拌入冷却的原料中,边搅拌边加入适量的温水,搅拌均匀后,将原料堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的原料,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在32-35℃,发酵50h即成熟;
⑥调配:加入35%的红糖水于成熟的原料醪中,再加入适量的玫瑰香油、甘草浸膏,加至适口为止,搅拌均匀,同时加15%的苹果酸液调pH值为1-2;
⑦预煮:将调配好的原料醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:原料醪的温度降至60℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在45℃,剔除密封不合格的产品;
⑨杀菌、冷却:在121℃下杀菌15分钟,速冷至32℃,包装入库。
实施例2:
一种发酵莲子醪的加工工艺,具体操作步骤为:
①破碎、浸泡:用破碎机将莲子、芦根、银耳破碎成直径5-6毫米的颗粒,漂洗干净后,放入足量的水浸泡12小时,浸泡后的原料,手捏易碎即可;
②蒸煮:将浸泡好的原料沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的原料取出,自然冷却至50℃;
④拌曲:将0.85%的曲粉均匀拌入冷却的原料中,边搅拌边加入适量的温水,搅拌均匀后,将原料堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的原料,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在28-32℃,发酵24h即成熟;
⑥调配:加入45%的绵白糖水于成熟的原料醪中,加入适量的蜂蜜、香兰素,加至适口为止,搅拌均匀,同时加18%的柠檬酸液调pH值为4-5;
⑦预煮:将调配好的原料醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:原料醪的温度降至75℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在55℃,剔除密封不合格的产品;
⑨杀菌、冷却:在112℃下杀菌20分钟,速冷至30℃,包装入库。
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)
1.一种发酵莲子醪的加工工艺,其特征在于:采用白莲—破碎—浸泡—蒸煮—冷却—拌曲—下缸发酵—调配—蒸煮—冷却—装罐、封罐—杀菌—冷却—成品的加工工艺流程,具体操作步骤为:
①破碎、浸泡:用破碎机将莲子破碎成直径3-5毫米的颗粒,漂洗干净后,放入足量的水浸泡5-8小时,浸泡后的莲子,手捏易碎即可;
②蒸煮:将浸泡好的莲子沥去水分,装入蒸盘,用蒸饭机蒸熟;
③冷却:将蒸煮的莲子取出,自然冷却至30℃;
④拌曲:将0.3%的曲粉均匀拌入冷却的莲子中,边搅拌边加入适量的温水,搅拌均匀后,将莲子堆置一定时间;
⑤下缸发酵:将发酵缸洗净、消毒,装入拌好曲的莲子,中间搭成倒喇叭形,稍压实,盖上盖,控制发酵间的温度在40-45℃,发酵1-2d即成熟;
⑥调配:加入60%的冰糖水于成熟的莲子醪中,加至适口为止,搅拌均匀,同时加25%的柠檬酸液调pH值为2-3;
⑦预煮:将调配好的莲子醪置于夹层锅中蒸煮,煮沸15分钟为宜;
⑧装罐和封罐:莲子醪的温度降至55℃时开始装罐,灌入灭过菌的空罐中,封罐时温度在35-40℃,剔除密封不合格的产品;
⑨杀菌、冷却:在108℃下杀菌10分钟,速冷至26℃,包装入库。
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