CN105941809A - 一种番石榴果脯的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种番石榴果脯的制作方法，属于食品加工领域。其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程。有益效果：本发明产品果味香浓，口感细腻、柔和，酸甜可口，具有番石榴特有的酸甜风味。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，是一种纯天然、低糖低脂的营养食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种番石榴果脯的制作方法。
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，且经济效益低，用于加工成番石榴果脯可实现对番石榴的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是解决新鲜番石榴不易贮藏、且经济效益低的问题，提供一种番石榴果脯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种番石榴果脯的制作方法，其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选用果形端正、无病虫害、新鲜成熟的番石榴为原料；
（2）切片：将番石榴用清水洗净，热烫后，再切成5㎜的薄片；
（3）护色：将亚硝酸氢钠放入冷水中配成溶液，放入番石榴浸泡25分钟，然后用清水漂洗干净；
（4）糖煮：将黑糖、甜菊糖浆、冷水和番石榴一同放入锅中，用大火煮沸后改用文火煮45分钟，离火后浸泡22小时，然后加入适量的五味子汁、金银花汁和甘草浸膏，用小火煮18分钟，待糖液收浓后，离火浸泡12小时；
（5）晾晒：把番石榴捞出，放在竹屉上，拌入适量的麦芽香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
有益效果：本发明产品果味香浓，口感细腻、柔和，酸甜可口，具有番石榴特有的酸甜风味。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，是一种纯天然、低糖低脂的营养食品。
具体实施方式
实施例1：
一种番石榴果脯的制作方法，具体操作步骤为：
（1）选料：选用果形端正、无病虫害、新鲜成熟的番石榴为原料；
（2）切片：将番石榴用清水洗净，热烫后，再切成7-9㎜的薄片；
（3）护色：将亚硝酸氢钠放入冷水中配成溶液，放入番石榴浸泡1-2小时，然后用清水漂洗干净；
（4）糖煮：将葡萄糖、甜菊糖浆、冷水和番石榴一同放入锅中，用大火煮沸后改用文火煮65分钟，离火后浸泡12小时，然后加入适量的菠萝汁、甘草和蜂蜜，用小火煮45分钟，待糖液收浓后，离火浸泡2-3天；
（5）晾晒：把番石榴捞出，放在竹屉上，拌入适量的香草香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
实施例2：
一种番石榴果脯的制作方法，具体操作步骤为：
（1）选料：选用果形端正、无病虫害、新鲜成熟的番石榴为原料；
（2）切片：将番石榴用清水洗净，热烫后，再切成5㎜的薄片；
（3）护色：将亚硝酸氢钠放入冷水中配成溶液，放入番石榴浸泡70分钟，然后用清水漂洗干净；
（4）糖煮：将绵白糖、葡萄糖浆、冷水和番石榴一同放入锅中，用大火煮沸后改用文火煮45分钟，离火后浸泡22小时，然后加入适量的苹果汁、冰糖和丁香，用小火煮65分钟，待糖液收浓后，离火浸泡36小时；
（5）晾晒：把番石榴捞出，放在竹屉上，拌入适量的芝麻糖粉，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
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)
1.一种番石榴果脯的制作方法，其特征在于：采用选料→切片→护色→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选用果形端正、无病虫害、新鲜成熟的番石榴为原料；
（2）切片：将番石榴用清水洗净，热烫后，再切成5㎜的薄片；
（3）护色：将亚硝酸氢钠放入冷水中配成溶液，放入番石榴浸泡25分钟，然后用清水漂洗干净；
（4）糖煮：将黑糖、甜菊糖浆、冷水和番石榴一同放入锅中，用大火煮沸后改用文火煮45分钟，离火后浸泡22小时，然后加入适量的五味子汁、金银花汁和甘草浸膏，用小火煮18分钟，待糖液收浓后，离火浸泡12小时；
（5）晾晒：把番石榴捞出，放在竹屉上，拌入适量的麦芽香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387267A (zh) * | 2016-09-29 | 2017-02-15 | 芜湖市三山区绿色食品产业协会 | 番石榴果脯的制作方法 |
| CN107296140A (zh) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | 一种蜜汁雪莲果脯的制作方法 |
| CN110074244A (zh) * | 2019-05-07 | 2019-08-02 | 吴汉走 | 一种番石榴果脯制作工艺 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489540A (zh) * | 2014-12-08 | 2015-04-08 | 王林林 | 一种蜜汁果味番茄的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489540A (zh) * | 2014-12-08 | 2015-04-08 | 王林林 | 一种蜜汁果味番茄的制作方法 |
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| CN106387267A (zh) * | 2016-09-29 | 2017-02-15 | 芜湖市三山区绿色食品产业协会 | 番石榴果脯的制作方法 |
| CN107296140A (zh) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | 一种蜜汁雪莲果脯的制作方法 |
| CN110074244A (zh) * | 2019-05-07 | 2019-08-02 | 吴汉走 | 一种番石榴果脯制作工艺 |
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