CN105941810A - 一种诃子果丹皮的加工工艺 - Google Patents
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种诃子果丹皮的加工工艺，属于食品加工领域。其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程。有益效果：本发明产品果味浓郁，口感细腻，富有韧性，具有诃子特有的清香风味，酸甜可口；本产品富含维生素和矿物质等多种营养物质，具有保肝利胆、抗氧化、防衰老等保健功效，有助于提高人体免疫力、调节亚健康，是一种纯天然、营养健康的特色食品，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，尤其是涉及一种诃子果丹皮的加工工艺。
背景技术
诃子亦名藏青果，又名西藏橄榄。诃子为使君子科植物诃子的成熟果实。原产印度、马来西亚、缅甸，现我国云南、广东、广西等地亦产。原植物生于海拔800～1800米的林中或林缘。喜高温湿润气候，耐旱、喜霜、喜阳光，对土壤要求不严。味苦、酸、涩，性平。归肺、大肠经。功效涩肠敛肺、降火利咽。临床用名有诃子、诃黎勒、煨诃子。
《现代药理研究》表明：诃子具有抗动脉粥样硬化、强心作用。可止泻、保肝利胆、抗消化道溃疡。同时，诃子还具有抗氧化、抗诱变作用和解痉作用。
新鲜的诃子不易贮藏，用于加工成诃子果丹皮可实现对诃子原料的综合利用，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诃子不易贮藏的问题，提供一种诃子果丹皮的加工工艺。
本发明解决其技术问题所采取的技术方案是：
一种诃子果丹皮的加工工艺，其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选用皮薄、肉厚、汁液少、新鲜成熟的诃子作原料，洗干净后切成3mm的小块；
（2）打浆：把诃子块送入打浆机中进行打浆，过滤掉种子、皮和果蒂部分；
（3）调配：往诃子浆中加入12%麦芽糖、5%蓝莓酱、1%可乐香精和0.2%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓诃子酱均匀地刮成后10mm的薄片，放入烘干机中在58℃下烘4小时，再将粗布背面喷水润湿，揭下果丹皮再烘制28分钟即可；
（5）切割包装：将烘好的果丹皮切割成1cm×1cm的方块，用透明塑料薄膜包装即为成品。
有益效果：本发明产品果味浓郁，口感细腻，富有韧性，具有诃子特有的清香风味，酸甜可口；本产品富含维生素和矿物质等多种营养物质，具有保肝利胆、抗氧化、防衰老等保健功效，有助于提高人体免疫力、调节亚健康，是一种纯天然、营养健康的特色食品，食用方便，老少皆宜。
具体实施方式
实施例1：
一种诃子果丹皮的加工工艺，具体操作步骤为：
（1）原料处理：选用皮薄、肉厚、汁液少、新鲜成熟的诃子作原料，洗干净后切成8-12mm的小块；
（2）打浆：把诃子块送入打浆机中进行打浆，过滤掉种子、皮和果蒂部分；
（3）调配：往诃子浆中加入30%葡萄糖浆、6%甘草、4%话梅香精和0.2%柠檬酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓诃子酱均匀地刮成后2mm的薄片，放入烘干机中在68℃下烘10小时，再将粗布背面喷水润湿，揭下果丹皮再烘制65分钟即可；
（5）切割包装：将烘好的果丹皮切割成3cm×3cm的方块，用透明塑料薄膜包装即为成品。
实施例2：
一种诃子果丹皮的加工工艺，具体操作步骤为：
（1）原料处理：选用皮薄、肉厚、汁液少、新鲜成熟的诃子作原料，洗干净后切成15mm的小块；
（2）打浆：把诃子块送入打浆机中进行打浆，过滤掉种子、皮和果蒂部分；
（3）调配：往诃子浆中加入35%果糖、7%牛奶、5%丁香和0.5%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓诃子酱均匀地刮成后8mm的薄片，放入烘干机中在80℃下烘2-4小时，再将粗布背面喷水润湿，揭下果丹皮再烘制1-2小时即可；
（5）切割包装：将烘好的果丹皮切割成5cm×5cm的方块，用透明塑料薄膜包装即为成品。
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)
1.一种诃子果丹皮的加工工艺，其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选用皮薄、肉厚、汁液少、新鲜成熟的诃子作原料，洗干净后切成3mm的小块；
（2）打浆：把诃子块送入打浆机中进行打浆，过滤掉种子、皮和果蒂部分；
（3）调配：往诃子浆中加入12%麦芽糖、5%蓝莓酱、1%可乐香精和0.2%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓诃子酱均匀地刮成后10mm的薄片，放入烘干机中在58℃下烘4小时，再将粗布背面喷水润湿，揭下果丹皮再烘制28分钟即可；
（5）切割包装：将烘好的果丹皮切割成1cm×1cm的方块，用透明塑料薄膜包装即为成品。
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| CN106260463A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 诃子果丹皮的加工工艺 |
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| CN104509666A (zh) * | 2014-12-10 | 2015-04-15 | 曹石 | 一种特色番茄果丹皮的加工工艺 |
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| CN104509666A (zh) * | 2014-12-10 | 2015-04-15 | 曹石 | 一种特色番茄果丹皮的加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106260463A (zh) * | 2016-09-29 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | 诃子果丹皮的加工工艺 |
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