CN105394308A - 一种茭白保健蜜饯的加工方法 - Google Patents
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Abstract
本发明公开了一种茭白保健蜜饯的加工方法,属于食品加工领域。其特征在于:采用茭白选择→切片→硬化→硫处理→漂烫→浸渍→熬煮→上糖衣→包装的加工工艺流程。有益效果:本发明产品表面晶莹饱满,口感柔滑清脆,酸甜适口,带有茭白的清香;本产品不仅美味可口、营养丰富,还可以补充人体所需的营养物质,具有清热解毒、消渴通便、健壮机体、美容降脂的功效,是一种绿色自然的养生保健食品,食用方便,老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种茭白保健蜜饯的加工方法。
背景技术
茭白又名茭笋、茭根、菰笋、茭菜、蒿巴等,为禾本科水生植物,生长于湖沼水田内,分布于全国各地,以南方各省为多。我国食用茭白历史悠久,在2000多年前就有记载,《尔雅·释草》中记有“蘧似土菌,生菰草中”,其中的“菰草”即为现今的茭白。茭白是我国特有的水生蔬菜,营养价值高,味道鲜美,历来与鲈鱼、莼菜并列为江南三大名菜。茭白能清热解毒、消渴通便,有较高的药用价值。茭白甘寒,性滑而利,既能利尿祛水,辅助治疗四肢浮肿、小便不利等症,又能清暑解烦而止渴,夏季食用尤为适宜,可清热通便,除烦解酒,还能解除酒毒,治酒醉不醒。茭白含较多的碳水化合物、蛋白质、脂肪等,能补充人体的营养物质,具有健壮机体的作用。茭白热量低、水分高,食后易有饱足感,成为人们喜爱的减肥佳品,茭白中含有豆醇能清除体内的活性氧,抑制酪氨酸酶活性,从而可阻止黑色素生成,它还能软化皮肤表面的角质层,使皮肤润滑细腻。
茭白生长周期短、不耐储藏,且经济效益低,用于加工成茭白保健蜜饯可实现对茭白原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决茭白生长周期短、不耐储藏的问题,提供一种茭白保健蜜饯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种茭白保健蜜饯的加工方法,其特征在于:采用茭白选择→切片→硬化→硫处理→漂烫→浸渍→熬煮→上糖衣→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:选用肉质鲜嫩、无霉烂、无机械损伤的茭白为原料;
(2)切片:去除外皮,用流动清水洗净,再切成12mm的薄片;
(3)硬化、硫处理:将清洗后的茭白片,放在含有0.68%氯化钙和0.02焦亚硫酸钠的水溶液中,浸泡10h,进行硬化和硫处理,然后用清水漂洗,除尽残液,沥去水分;
(4)漂烫:经处理的茭白片,在沸水中烫漂12min,捞出,迅速用冷水冷却,沥干水分;
(5)浸渍:用果糖和果葡糖浆、果醋配制成浓度为50%的糖醋液,倒入盛有茭白片的缸中,浸渍24h,浸渍液应淹没茭白片;
(6)熬煮:捞出浸渍的茭白片,沥净糖醋液;加麦芽糖、果醋调配浸渍液浓度至55%,在锅中煮沸,加入适量的黄芥子、黄精、紫苏、葛根,倒入茭白片,重新煮沸后,改用文火煮制,直至糖醋液浓度达70%,中间分次加入冰糖醋液和薄荷粉;
(7)烘烤:捞出熬煮的茭白片,沥净糖醋液,摆放在烘盘上,送入烘房在75℃条件下,烘烤7-8h,中间翻动4次,直至表面不粘手即可;
(8)上糖衣:取出烘烤的茭白片,加入由芝麻、绵白糖、菱角粉制得的糖粉,不断翻拌,使茭白片均匀粘着糖粉,然后筛去多余糖粉即制成;
(9)包装:将成品定量分装在聚乙烯塑料薄膜袋内,进行密封包装。
有益效果:本发明产品表面晶莹饱满,口感柔滑清脆,酸甜适口,带有茭白的清香;本产品不仅美味可口、营养丰富,还可以补充人体所需的营养物质,具有清热解毒、消渴通便、健壮机体、美容降脂的功效,是一种绿色自然的养生保健食品,食用方便,老少皆宜。
具体实施方式
实施例1:
一种茭白保健蜜饯的加工方法,具体操作步骤为:
(1)原料选择:选用肉质鲜嫩、无霉烂、无机械损伤的茭白为原料;
(2)切片:去除外皮,用流动清水洗净,再切成8mm的薄片;
(3)硬化、硫处理:将清洗后的茭白,放在含有0.45%氯化钙和0.12%焦亚硫酸钠的水溶液中,浸泡55min,进行硬化和硫处理,然后用清水漂洗,除尽残液,沥去水分;
(4)漂烫:经处理的茭白,在沸水中烫漂5min,捞出,迅速用冷水冷却,沥干水分;
(5)浸渍:用乳糖、淀粉糖浆和果醋配制成浓度为45%的糖醋液,倒入盛有茭白的缸中,浸渍18h,糖醋液应淹没茭白片;
(6)熬煮:捞出浸渍的茭白,沥净糖醋液;加蔗糖和米醋调配浸渍液浓度至50%,在锅中煮沸,加入少许甘草、郁李仁、金银花,倒入茭白,重新煮沸后,改用文火煮制,直至糖醋液浓度达58%,中间分次加入蜂蜜和覆盆子汁;
(7)烘烤:捞出熬煮的茭白,沥净糖醋液,摆放在烘盘上,送入烘房在75℃条件下,烘烤8h,中间翻动3-4次,直至表面不粘手即可;
(8)上糖衣:取出烘烤的茭白,加入由松仁、芝麻、白糖制得的糖粉,不断翻拌,使茭白片均匀粘着糖粉,然后筛去多余糖粉即制成;
(9)包装:将成品定量分装在聚乙烯塑料薄膜袋内,进行密封包装。
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)
1.一种茭白保健蜜饯的加工方法,其特征在于:采用茭白选择→切片→硬化→硫处理→漂烫→浸渍→熬煮→上糖衣→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:选用肉质鲜嫩、无霉烂、无机械损伤的茭白为原料;
(2)切片:去除外皮,用流动清水洗净,再切成12mm的薄片;
(3)硬化、硫处理:将清洗后的茭白片,放在含有0.68%氯化钙和0.02焦亚硫酸钠的水溶液中,浸泡10h,进行硬化和硫处理,然后用清水漂洗,除尽残液,沥去水分;
(4)漂烫:经处理的茭白片,在沸水中烫漂12min,捞出,迅速用冷水冷却,沥干水分;
(5)浸渍:用果糖和果葡糖浆、果醋配制成浓度为50%的糖醋液,倒入盛有茭白片的缸中,浸渍24h,浸渍液应淹没茭白片;
(6)熬煮:捞出浸渍的茭白片,沥净糖醋液;加麦芽糖、果醋调配浸渍液浓度至55%,在锅中煮沸,加入适量的黄芥子、黄精、紫苏、葛根,倒入茭白片,重新煮沸后,改用文火煮制,直至糖醋液浓度达70%,中间分次加入冰糖醋液和薄荷粉;
(7)烘烤:捞出熬煮的茭白片,沥净糖醋液,摆放在烘盘上,送入烘房在75℃条件下,烘烤7-8h,中间翻动4次,直至表面不粘手即可;
(8)上糖衣:取出烘烤的茭白片,加入由芝麻、绵白糖、菱角粉制得的糖粉,不断翻拌,使茭白片均匀粘着糖粉,然后筛去多余糖粉即制成;
(9)包装:将成品定量分装在聚乙烯塑料薄膜袋内,进行密封包装。
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