CN105595156A - 柿子的脱涩技术 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了柿子的脱涩技术,通过加工处理将柿子和豆科植物混合粉碎,充分融合即可消除柿子的涩味。加工过程中由于不使用添加剂,因此安全健康并且营养丰富。有加工设备简单、省时省工、适合规模化生产等优点。
Description
技术领域
本发明涉及柿子的脱涩技术,属于食品加工技术领域。
背景技术
柿树的果实即柿子,它美味多汁、含有丰富的蔗糖、果糖、葡萄糖、纤维素、维生素C、胡萝卜素、钙、磷、铁等矿物质。柿子,分为涩柿和甜柿两大类品种,其中涩柿必须在采摘后先经过人工脱涩后方可食用。现在人们已经知道引起柿子涩味的物质基础是单宁,(又称鞣酸)。现有柿子的脱涩方法有温水脱涩、鲜果脱涩、刺伤脱涩、植物叶脱涩、酒精脱涩、乙烯利脱涩等。这些脱涩方法,操作费时费工、而且不宜长时间储存更不易进行深加工;酒精及乙烯利等化合物脱涩,还会有一定程度的残留,有害人体健康。
大豆原产于我国,古称菽,栽培历史悠久。主要品种有:黄豆、黑豆、豌豆、红豆、绿豆、蚕豆、豇豆、四季豆等。大豆营养价值很高,富含蛋白质及铁、镁、钼、锰、铜、锌、硒等矿物元素,以及人体8种必需氨基酸和天门冬氨酸、卵磷脂、可溶性纤维、谷氨酸和微量胆碱等营养物质。大豆常用来制作各种豆制品、榨取豆油、酿造酱油等。
发明内容
本发明的目的在于提供柿子的脱涩技术,以便能够制备出更好的柿子食品,丰富人们的生活和食用。
为了实现上述目的,本发明提出的技术方案如下:
(1)将柿子和炒熟的黄豆混合粉碎,加工成浆状充分融合即可消除柿子的涩味;
(2)将柿子和炒熟的黑豆混合粉碎,加工成浆状充分融合即可消除柿子的涩味;
(3)将柿子和炒熟的豌豆混合粉碎,加工成浆状充分融合即可消除柿子的涩味;
(4)将柿子和炒熟的红豆混合粉碎,加工成浆状充分融合即可消除柿子的涩味;
(5)将柿子和(炒熟的黄豆、黑豆、豌豆、红豆的任意组合)混合粉碎,加工成浆状充分融合即可消除柿子的涩味;
(6)在1-5的基础上,还可以分别加入其它食品作为佐料,以丰富人们的口感。
柿子的脱涩技术,经过如下加工过程:
(1)将(黄豆、黑豆、豌豆、红豆的任意组合)水洗、烘干、炒熟;
(2)将柿子去蒂、去皮、水洗;
(3)将柿子和(黄豆、黑豆、豌豆、红豆的任意组合)按1:1-1:3的比例混合,然后用加工设备粉碎至浆状并搅拌均匀即完成脱涩。
本发明的有益效果在于:柿子和(黄豆、黑豆、红豆、豌豆)为纯天然食物,脱涩过程中没有使用添加剂,因此安全健康并且营养丰富。有加工设备简单、省时省工、适合规模化生产等优点。
具体实施方式
下面对本发明的实施例进行说明,但实施例不构成对本发明的限制:
实施例1
(1)选择无病虫害的黄皮涩柿子1kg、黄豆2kg;
(2)将黄豆水洗、烘干、炒熟;
(3)将柿子去蒂、去皮、水洗;
(4)然后混合,用机器加工成浆状即完成脱涩。
实施例2
(1)选择无病虫害的黄皮涩柿子1kg、黑豆2kg;
(2)将豌豆炒熟;
(3)将柿子去蒂、去皮、水洗;
(4)然后混合,用机器加工成浆状即完成脱涩。
实施例3
(1)选择无病虫害的黄皮涩柿子1kg、豌豆2kg;
(2)将黑豆炒熟;
(3)将柿子去蒂、去皮、水洗;
(4)然后混合,用机器加工成浆状即完成脱涩。
实施例4
(1)选择无病虫害的黄皮涩柿子1kg、红豆2kg;
(2)将红豆炒熟;
(3)将柿子去蒂、去皮、水洗;
(4)然后混合,用机器加工成浆状即完成脱涩。
Claims (7)
1.柿子的脱涩技术,其特征是将柿子和炒熟的黄豆混合粉碎,对柿子进行脱涩处理。
2.柿子的脱涩技术,其特征是将柿子和炒熟的黑豆混合粉碎,对柿子进行脱涩处理。
3.柿子的脱涩技术,其特征是将柿子和炒熟的豌豆混合粉碎,对柿子进行脱涩处理。
4.柿子的脱涩技术,其特征是将柿子和炒熟的红豆混合粉碎,对柿子进行脱涩处理。
5.柿子的脱涩技术,其特征是将柿子和(炒熟的黄豆、黑豆、红豆、豌豆的任意组合)混合粉碎,来对柿子进行脱涩处理。
6.柿子的脱涩技术,其特征是经过如下加工工艺过程制备而成:
(1)将(黄豆、黑豆、豌豆、红豆的一种或任意组合)水洗、烘干、炒熟;
(2)将柿子去蒂、去皮、水洗;
(3)将柿子和(黄豆、黑豆、豌豆、红豆的一种或任意组合)按1:1-1:2的比例混合,然后用加工设备粉碎至浆状并搅拌均匀即完成脱涩。
7.根据权利要求1-5所述,柿子的脱涩技术,其特征是在脱涩加工过程中,还可以加入其它食品作为佐料。
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CN107223935A (zh) * | 2017-04-26 | 2017-10-03 | 石林融莹食品有限公司 | 柿子酱的制作方法 |
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CN108244489A (zh) * | 2018-03-29 | 2018-07-06 | 郭海山 | 一种柿子挂面及其制备方法 |
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张凤敏等: "柿子的家庭脱涩方法", 《中国果品研究》 * |
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CN107223935A (zh) * | 2017-04-26 | 2017-10-03 | 石林融莹食品有限公司 | 柿子酱的制作方法 |
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