CN105341290A - 一种果香番石榴脯的加工方法 - 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Inorganic Chemistry (AREA)
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Abstract
本发明公开了一种果香番石榴脯的加工方法,属于食品加工领域。其特征是,采用番石榴刨皮→切沥→浸石灰→脱灰→浸泡发酵→热糖腌制→糖煮→烘干→包装的加工步骤,有益效果:本发明产品颗粒饱满,口感滋润清脆,表面略硬,香甜纯正,爽口化渣,具有番石榴特有清香和陈皮酱的酸甜风味,表面干爽,口感清脆香甜,风味独特。本产品不仅美味营养,有利于提高人体新陈代谢,富含多种维生素,对防治糖尿病、降低血糖有特殊的疗效,具有抗衰老、解毒排毒的功效,是一种集营养和保健价值于一体的低热量、低脂肪的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果香番石榴脯的加工方法。
背景技术
番石榴,俗称芭乐或拔子。台湾芭乐为桃金娘科番石榴属果树,肉质非常柔软,肉汁丰富,味道甜美,几乎无籽,风味接近于梨和台湾大青枣之间。它的果实椭圆形,颜色乳青至乳白,极其漂亮,含有大量的钾、铁、胡萝卜素等,营养极其丰富。芭乐是台湾的土生水果之一,还是一等一的减肥水果。番石榴有球形、椭圆形、卵圆形及洋梨形,果皮普通为绿色、红色、黄色,果肉有白色、红色、黄色等。肉质细嫩、清脆香甜、爽口舒心、常吃不腻,是养颜美容的最佳水果。番石榴营养丰富,可增加食欲,促进儿童生长发育,含有蛋白质、脂肪、糖类、维生素A、B族维生素、维C,钙、磷、铁。番石榴营养价值高,以维生素C而言,比柑桔、香蕉、木果、番茄、西果、凤梨都高,铁、钙、磷含量也丰富,种子中铁的含量更胜于其它水果,所以最好能一起食下去。多吃可以预防老化,排除体内毒素的功效。
新鲜的番石榴不易贮藏,加工成果香番石榴脯,食用方便,营养丰富,商品价值提高。
发明内容
本发明的目的是提供一种果香番石榴脯的加工方法,方法简单,实施方便,制得的果香番石榴脯营养成分存留好,软硬适度,口感甘甜,含糖量适中,适于日常食用。
本发明所采取的技术方案是:一种果香番石榴脯的加工方法,其特征在于:采用番石榴刨皮→切沥→浸石灰→脱灰→浸泡发酵→热糖腌制→糖煮→烘干→包装的加工步骤:
(1)原料及处理:选取充分成熟的番石榴为材料,经去皮、去心后切成粒,投入1.5%饱和的澄清石灰水中浸泡8h,作硬化处理,浸泡后用清水洗净,以不呈碱性为度;
(2)糖煮:每20kg瓜粒以50%浓度的果糖液通入糖煮锅中,加糖液到浸没瓜粒为止,加热煮沸,煮至沸点102℃时停止加热,移入烘盘中于烘干机以65℃烘到瓜粒干燥,移出,冷后备用;
(3)蒸煮:先取干陈皮、牡丹皮,泡水脱苦,煮后用打浆机打成浆,加热浓缩,再加入等比例的蛋白糖,浓缩到45%固形物可停止加热;每20kg陈皮酱加入芍药粉100g、蜂蜜800g、薏苡仁粉65g、肉桂粉末280g、柠檬酸40g、安息香酸钠30g、淀粉糖浆12kg一同入锅,缓缓加热炒拌到全部融和后,煮成浓酱状,停止加热,放冷后,准备包装;
(4)包装:瓜粒与酱用量配比1∶1,每2粒瓜粒伴用酱混合用塑料纸包装包装,再用商标纸单粒包裹,外用聚乙烯袋作100g小袋密封包装,每5小袋用纸盒作定量商标包装。
有益效果:本发明产品颗粒饱满,口感滋润清脆,表面略硬,香甜纯正,爽口化渣,具有番石榴特有清香和陈皮酱的酸甜风味,表面干爽,口感清脆香甜,风味独特。本产品不仅美味营养,有利于提高人体新陈代谢,富含多种维生素,对防治糖尿病、降低血糖有特殊的疗效,具有抗衰老、解毒排毒的功效,是一种集营养和保健价值于一体的低热量、低脂肪的绿色食品。
具体实施方式
实施例1:
一种果香番石榴脯的加工方法,主要采用以下步骤:
(1)原料及处理:选取充分成熟的番石榴为材料,经去皮、去心后切成粒,投入3%饱和的澄清石灰水中浸泡12h,作硬化处理,浸泡后用清水洗净,以不呈碱性为度;
(2)糖煮:每20kg瓜粒以35%浓度的麦芽糖液通入糖煮锅中,加糖液到浸没瓜粒为止,加热煮沸,煮至沸点118℃时停止加热,移入烘盘中于烘干机以85℃烘到瓜粒干燥,移出,冷后备用;
(3)蒸煮:先取干陈皮、柚皮,泡水脱苦,煮后用打浆机打成浆,加热浓缩,再加入等比例的红糖,浓缩到58%固形物可停止加热;每20kg陈皮酱加入丁香粉末80g、甘草液180g、百合粉45g、桂皮粉末120g、柠檬酸80g、安息香酸钠60g、果葡糖浆10kg一同入锅,缓缓加热炒拌到全部融和后,煮成浓酱状,停止加热,放冷后,准备包装;
(4)包装:瓜粒与酱用量配比3∶2,每3-5粒瓜粒伴用酱混合用塑料纸包装包装,再用商标纸单粒包裹,外用聚乙烯袋作80g小袋密封包装,每3小袋用纸盒作定量商标包装。
实施例2:
一种果香番石榴脯的加工方法,主要采用以下步骤:
(1)原料及处理:选取充分成熟的番石榴为材料,经去皮、去心后切成粒,投入5%饱和的澄清石灰水中浸泡15h,作硬化处理,浸泡后用清水洗净,以不呈碱性为度;
(2)糖煮:每35kg瓜粒以55%浓度的蔗糖液通入糖煮锅中,加糖液到浸没瓜粒为止,加热煮沸,煮至沸点100℃时停止加热,移入烘盘中于烘干机以70℃烘到瓜粒干燥,移出,冷后备用;
(3)蒸煮:先取干陈皮、橘叶,泡水脱苦,煮后用打浆机打成浆,加热浓缩,再加入等比例的红糖,浓缩到35%固形物可停止加热;每20kg陈皮酱加入丁香粉末60g、甘草液120g、百合粉65g、桂皮粉末180g、苹果酸40g、安息香酸钠35g、果葡糖浆6kg一同入锅,缓缓加热炒拌到全部融和后,煮成浓酱状,停止加热,放冷后,准备包装;
(4)包装:瓜粒与酱用量配比4∶3,每2粒瓜粒伴用酱混合用塑料纸包装包装,再用商标纸单粒包裹,外用聚乙烯袋作60g小袋密封包装,每4小袋用纸盒作定量商标包装。
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)
1.一种果香番石榴脯的加工方法,其特征在于:采用番石榴刨皮→切沥→浸石灰→脱灰→浸泡发酵→热糖腌制→糖煮→烘干→包装的加工步骤:
(1)原料及处理:选取充分成熟的番石榴为材料,经去皮、去心后切成粒,投入1.5%饱和的澄清石灰水中浸泡8h,作硬化处理,浸泡后用清水洗净,以不呈碱性为度;
(2)糖煮:每20kg瓜粒以50%浓度的果糖液通入糖煮锅中,加糖液到浸没瓜粒为止,加热煮沸,煮至沸点102℃时停止加热,移入烘盘中于烘干机以65℃烘到瓜粒干燥,移出,冷后备用;
(3)蒸煮:先取干陈皮、牡丹皮,泡水脱苦,煮后用打浆机打成浆,加热浓缩,再加入等比例的蛋白糖,浓缩到45%固形物可停止加热;每20kg陈皮酱加入芍药粉100g、蜂蜜800g、薏苡仁粉65g、肉桂粉末280g、柠檬酸40g、安息香酸钠30g、淀粉糖浆12kg一同入锅,缓缓加热炒拌到全部融和后,煮成浓酱状,停止加热,放冷后,准备包装;
(4)包装:瓜粒与酱用量配比1∶1,每2粒瓜粒伴用酱混合用塑料纸包装包装,再用商标纸单粒包裹,外用聚乙烯袋作100g小袋密封包装,每5小袋用纸盒作定量商标包装。
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