CN105394309A - 一种茶香金瓜果脯的加工方法 - Google Patents
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Abstract
本发明公开了一种茶香金瓜果脯的加工方法,属于食品加工领域。其特征是,采用原料选择→清洗→去皮→切粒→硬化→漂洗→糖煮→烘制→加香→晾制→包装的加工步骤,有益效果:本发明产品形状饱满,内部滋润,酸甜纯正,爽口化渣,色香味俱佳,具有金瓜特有清香的风味,口感清脆酸甜,风味独特。本产品含丰富营养物质,有利于保护胃粘膜、帮助消化,还对防治糖尿病和降低血糖有特殊的疗效,老少皆宜,操作简便,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,尤其是涉及一种茶香金瓜果脯的加工方法。
背景技术
金瓜所属葫芦科,原产南美热带,一年生草质藤本。叶大,卷须,花黄色,单性,生于叶腋,雌雄同株;果实为瓠果,成熟时鲜橙红色,也有金黄、橙黄色,下部常呈灰绿色;瓜壳较硬,不开裂,近柄处粗大呈扁球形,下部则明显收细,成三个突起,总形略似香炉,有多数种子。
金瓜的作用:1.解毒:金瓜含有维生素和果胶,果胶有很好的吸附性,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,能起到解毒作用;2.保护胃粘膜、帮助消化:金瓜所含的果胶可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,还能促进胆汁分泌,加强胃肠蠕动,帮助消化食物;3.防治糖尿病、降低血糖:金瓜含有丰富的钴,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必需的微量元素,对防治糖尿病、降低血糖有特殊的疗效。
新鲜的金瓜属季节性水果,不易贮藏,加工成茶香金瓜果脯,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茶香金瓜果脯的加工方法,方法简单,实施方便,制得的茶香金瓜果脯营养成分存留好,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:
一种茶香金瓜果脯的加工方法,其特征在于:采用原料选择→清洗→去皮→切粒→硬化→漂洗→糖煮→烘制→加香→晾制→包装的加工步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的金瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将金瓜洗净,用刨刀刨去外面的皮,然后切开,挖净瓜瓤和籽,将瓜肉切成长45mm、厚和宽为10mm见方的瓜条;
(3)切粒:将去皮后的瓜条切成2cm的方粒;
(4)硬化:将金瓜粒倒入配制好的饱和澄清石灰水中浸泡4h,待果粒变硬时即可捞出;
(5)漂洗:将硬化后的金瓜捞出,用清水冲洗净表面的石灰,然后用清水浸泡10h,其间换水10次,洗净石灰味;
(6)糖煮:配制45%的木糖醇糖液,加热煮沸,再加入适量的绿茶、杜仲叶、芒果叶和金银花的煎煮汁,再倒入金瓜粒,煮至糖液浓度为58%时,停止加热,捞出,沥干糖液;
(7)烘制:将金瓜粒送入烘房,在70℃下烘制干燥,即可取出,冷却备用;
(8)加香:将丁香粉、芍药粉、白芍粉、果葡糖浆、红橘香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入金瓜粒,边搅拌边加热,当糖液熬煮成浓稠酱状时即可停止加热;
(9)晾制包装:捞出金瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
有益效果:本发明产品形状饱满,内部滋润,酸甜纯正,爽口化渣,色香味俱佳,具有金瓜特有清香的风味,口感清脆酸甜,风味独特。本产品含丰富营养物质,有利于保护胃粘膜、帮助消化,还对防治糖尿病和降低血糖有特殊的疗效,老少皆宜,操作简便,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:
一种茶香金瓜果脯的加工方法,主要采用以下步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的金瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将金瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤和籽,将瓜肉切成长25mm、厚和宽为5mm见方的果条;
(3)切粒:将去皮后的金瓜切成5mm的方粒;
(4)硬化:将金瓜粒倒入配制好的饱和澄清石灰水中浸泡4h,待果粒变硬时即可捞出;
(5)漂洗:将硬化后的金瓜捞出,用清水冲洗净表面的石灰,然后用清水浸泡8h,其间换水3-4次,洗净石灰味;
(6)糖煮:配制35%的木糖醇糖液,加热煮沸,再加入适量的麦芽汁、紫苏叶、槐花和糖椰子汁,倒入金瓜粒,煮至糖液浓度为55%时,停止加热,捞出,沥干糖液;
(7)烘制:将金瓜粒送入烘房,在68℃下烘制干燥,即可取出,冷却备用;
(8)加香:将橘皮粉、桂花粉、百合粉、葡萄糖浆、红橘香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入金瓜粒,边搅拌边加热,当糖液熬煮成浓稠酱状时即可停止加热;
(9)晾制包装:捞出金瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
实施例2:
一种茶香金瓜果脯的加工方法,主要采用以下步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的金瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将金瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤和籽,将瓜肉切成长25mm、厚和宽为5mm见方的金瓜条;
(3)切粒:将去皮后的金瓜切成0.8cm的方粒;
(4)硬化:将金瓜粒倒入配制好的饱和澄清石灰水中浸泡12h,待果粒变硬时即可捞出;
(5)漂洗:将硬化后的金瓜捞出,用清水冲洗净表面的石灰,然后用清水浸泡15h,其间换水6次,洗净石灰味;
(6)糖煮:配制30%的木糖醇糖液,加热煮沸,再加入适量的决明子、白术、栀子和西番莲汁,倒入金瓜粒,煮至糖液浓度为50%时,停止加热,捞出,沥干糖液;
(7)烘制:将金瓜粒送入烘房,在65℃下烘制干燥,即可取出,冷却备用;
(8)加香:将肉桂粉、赤小豆粉、芍药粉、甜菊糖浆、咖啡香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入金瓜粒,边搅拌边加热,当糖液熬煮成浓稠酱状时即可停止加热;
(9)晾制包装:捞出金瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
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)
1.一种茶香金瓜果脯的加工方法,其特征在于,采用原料选择→清洗→去皮→切粒→硬化→漂洗→糖煮→烘制→加香→晾制→包装的加工步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的金瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将金瓜洗净,用刨刀刨去外面的皮,然后切开,挖净瓜瓤和籽,将瓜肉切成长45mm、厚和宽为10mm见方的瓜条;
(3)切粒:将去皮后的瓜条切成2cm的方粒;
(4)硬化:将金瓜粒倒入配制好的饱和澄清石灰水中浸泡4h,待果粒变硬时即可捞出;
(5)漂洗:将硬化后的金瓜捞出,用清水冲洗净表面的石灰,然后用清水浸泡10h,其间换水10次,洗净石灰味;
(6)糖煮:配制45%的木糖醇糖液,加热煮沸,再加入适量的绿茶、杜仲叶、芒果叶和金银花的煎煮汁,再倒入金瓜粒,煮至糖液浓度为58%时,停止加热,捞出,沥干糖液;
(7)烘制:将金瓜粒送入烘房,在70℃下烘制干燥,即可取出,冷却备用;
(8)加香:将丁香粉、芍药粉、白芍粉、果葡糖浆、红橘香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入金瓜粒,边搅拌边加热,当糖液熬煮成浓稠酱状时即可停止加热;
(9)晾制包装:捞出金瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
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