CN105285788A - 一种白酒哈密大枣的加工工艺 - Google Patents
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明属于酒枣的加工、贮存领域,尤其涉及一种工艺简单、制作时间短、健康卫生、存放时间长的白酒哈密大枣的加工工艺,经过摘枣、清洗、高温消毒、密封等工序制作出成品,本发明工艺解决了鲜枣如何能长期存放的问题,还能达到养生的目的,在餐饮界发挥作用,本发明工艺加工出的酒枣无论蒸煮,清炖,还是烧卤,煎炸,都风味香浓,营养丰富,并且还具有较高的食疗营养价值,另外,还解决了卖枣难的问题,使贮存鲜枣省时、省力、省钱,本发明工艺制作的酒枣保存时间在两年以上,使人们任何时间都能品尝到。
Description
技术领域
本发明属于酒枣的加工、贮存领域,尤其涉及一种工艺简单、制作时间短、健康卫生、存放时间长的白酒哈密大枣的加工工艺。
背景技术
酒枣:也称醉枣,是我国北方一种传统食品,在华中地区,俗称蹦枣。有些地区等到大枣成熟时便会使用白酒做出大坛小罐的酒枣,传统酒枣从制作到能够食用大约需要经过一个月左右。
哈密大枣的历史已有两千余年,古代谓之“香枣”。唐太宗李世民品尝哈密大枣后御封为“贡枣”,从此成为历代皇室贡品。哈密大枣能入药,中药称“白益红”,有“主治安中养脾、平胃、久服轻身延年”之功效,另外具有补脾益气,润肺生津,养颜驻容,延年益寿之功效,属高贵滋补品;哈密大枣个大肉厚,外观紫红具有光泽,食之浓郁的枣香中含独特的药香,是全国约700种红枣家族中的果中翘楚,产品质量水平处于国内乃至世界红枣的前列,产量较稀少。市场加工的酒枣虽然有加工工艺,但是工艺复杂成本过高,掌握不好就会出现失败,而且需求的配料较复杂;传统的酒枣是将大枣直接放到酒里面浸泡一段时间,将近一个月才可食用,对各种红枣没有严格的要求,况且也没有合理的工艺和配方比例,对酒的选择也是不讲究,对酒精要求也低,在制作过程上也没有严格的消毒杀菌,所以成品食用口感不好,制作周期长而且保存时间短。
发明内容
本发的目的在于克服现有技术中的不足而发明的一种工艺简单、制作时间短、健康卫生、存放时间长的一种白酒哈密大枣的加工工艺。
本发明是这样实现的:一种白酒哈密大枣的加工工艺,其特征在于以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为15-25℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为22℃-39℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:(0.05—0.15)混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为50°—70°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器20-30min,温度为90℃-100℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为20-30min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为30-60min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为15℃—22℃。
以下表格为本发明工艺制作出的酒枣的营养成分,
热量(千卡) | 145 | 硫胺素(毫克) | 0.05 | 钙(毫克) | 75 |
蛋白质(克) | 1.6 | 核黄素(毫克) | 0.04 | 镁(毫克) | 20 |
脂肪(克) | 0.2 | 烟酸(毫克) | 0.4 | 铁(毫克) | 1.4 |
碳水化合物(克) | 34.3 | 维生素C(毫克) | 0 | 锰(毫克) | 0.2 |
膳食纤维(克) | 1.4 | 维生素E(毫克) | 0 | 锌(毫克) | 0.43 |
维生素A(微克) | 0 | 胆固醇(毫克) | 0 | 铜(毫克) | 0.1 |
胡萝卜素(微克) | 0.8 | 钾(毫克) | 444 | 磷(毫克) | 45 |
视黄醇当量(微克) | 61.7 | 钠(毫克) | 0.8 | 硒(毫克) | 1.15 |
性质:平,五味:甘,热量:146.00大卡(610千焦)/100克;
功效:祛脂降压,降低胆固醇,解毒,补血益气,提高免疫力,疗头痛头晕,健脑,安神除烦,补充能量,抑癌抗瘤,养阴补虚;
适宜疾病:老年人骨质疏松,老年人高脂血症,高脂血症,胆结石失眠症;
适宜症状:顽固性失眠,头昏眼花,头晕,健忘,劳累后心悸;
食疗价值:1.提高免疫力,并可抑制癌细胞,药理研究发现,红枣能促进白细胞的生成,降低血清胆固醇,提高血清白蛋白,保护肝脏,红枣中还含有抑制癌细胞,甚至可使癌细胞向正常细胞转化的物质;
2.其他功效:经常食用鲜枣的人很少患胆结石,鲜枣中丰富的维生素C,使体内多余的胆固醇转变为胆汁酸,胆固醇少了,结石形成的概率也就随之减少;
3.强筋壮骨:枣中富含钙和铁,它们对防治骨质疏松产贫血有重要作用,中老年人更年期经常会骨质疏松,正在生长发育高峰的青少年和女性容易发生贫血,大枣对他们会有十分理想的食疗作用,其效果通常是药物不能比拟的;
4.养阴补虚:对病后体虚的人也有良好的滋补作用;
5.降血压:枣所含的芦丁,是一种使血管软化,从而使血压降低的物质,对高血压病有防治功效;
6.还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲。
综上,本发明工艺解决了鲜枣如何能长期存放的问题,还能达到养生的目的,在餐饮界发挥作用,本发明工艺加工出的酒枣无论蒸煮,清炖,还是烧卤,煎炸,都风味香浓,营养丰富,并且还具有较高的食疗营养价值,另外,还解决了卖枣难的问题,使贮存鲜枣省时、省力、省钱,本发明工艺制作的酒枣保存时间在两年以上,使人们任何时间都能品尝到。
具体实施方式
实施例1:一种白酒哈密大枣的加工工艺,由以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为15℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为22℃℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:0.05混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为50°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器20min,温度为90℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为20;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为30min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为15℃。
实施例2:一种白酒哈密大枣的加工工艺,由以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为17℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为24℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:0.07混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为52°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器22min,温度为92℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为22min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为35min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为18℃。
实施例3:一种白酒哈密大枣的加工工艺,由以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为19℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为28℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:0.09混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为55°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器25min,温度为94℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为24min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为39min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为19℃。
实施例4:一种白酒哈密大枣的加工工艺,由以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为22℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为32℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:0.13混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为60°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器28min,温度为98℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为28min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为50min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为21℃。
实施例5:一种白酒哈密大枣的加工工艺,由以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为25℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为39℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:0.15混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为70°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器30min,温度为100℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为30min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为60min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为22℃。
本发明工艺解决了鲜枣如何能长期存放的问题,还能达到养生的目的,在餐饮界发挥作用,本发明工艺加工出的酒枣无论蒸煮,清炖,还是烧卤,煎炸,都风味香浓,营养丰富,并且还具有较高的食疗营养价值,另外,还解决了卖枣难的问题,使贮存鲜枣省时、省力、省钱,本发明工艺制作的酒枣保存时间在两年以上,使人们任何时间都能品尝到。
Claims (1)
1.一种白酒哈密大枣的加工工艺,其特征在于以下的工艺步骤完成:
(1)将新鲜的哈密大枣采摘,挑拣出个大,肉厚的哈密大枣;
(2)将步骤1挑选出的哈密大枣在水中清洗,清洗用水为标准饮用水,清洗时水温为15-25℃;
(3)将清洗后的哈密大枣分选、晾干备用,保持哈密大枣果皮的完好无损,晾干环境温度为22℃-39℃;
(4)将晾干后的哈密大枣和白酒按照重量比1:(0.05—0.15)混合,放入容器内,选用的白酒为标准饮用粮食白酒,酒精度为50°—70°;
(5)用蒸汽加热盛有哈密大枣和白酒混合物的容器20-30min,温度为90℃-100℃;
(6)再用沸水加热步骤5蒸汽加热后的容器,加热时间为20-30min;
(7)用紫外线照射杀毒哈密大枣和白酒的混合物,照射时间为30-60min;
(8)将容器内的哈密大枣和白酒倒入事先消毒洗净揩干后的缸内,用一层无纺布捆紧扎严,然后盖双层塑料布再捆紧扎严,最后放入地窖,放置15天即可,地窖内温度为15℃—22℃。
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