CN105994895A - 一种番木瓜果粒的加工方法 - Google Patents
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Classifications
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- 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 or 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
本发明公开了一种番木瓜果粒的加工方法,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,香甜纯正,爽口化渣,色香味俱佳,具有番木瓜特有清香的风味,表面干爽,口感清脆香甜,风味独特。本产品富含多种营养物质,有利于人体对食物进行消化和吸收,具有健脾消食、通乳抗癌、延年益寿的功效,是一种低热量、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,尤其是涉及一种番木瓜果粒的加工方法。
背景技术
番木瓜,果皮光滑美观,果肉厚实细致、香气浓郁、汁水丰多、甜美可口、营养丰富,有“百益之果”、“水果之皇”、“万寿瓜”之雅称,是岭南四大名果之一。番木瓜富含17种以上氨基酸及钙、铁等,还含有番木瓜蛋白酶、番木瓜碱等。半个中等大小的番木瓜足供成人整天所需的维生素C,番木瓜在中国素有“万寿果”之称,多吃可延年益寿。
现代医学发现,番木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,故有健脾消食之功;同时番木瓜通乳抗癌功效,番木瓜中的凝乳酶有通乳作用,番木瓜碱还具有抗淋巴性白血病之功。
新鲜的番木瓜不易贮藏,加工成番木瓜果粒,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番木瓜果粒的加工方法,方法简单,实施方便,制得的番木瓜果粒营养成分存留好,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:
一种番木瓜果粒的加工方法,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,无病虫害的番木瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将番木瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤,将瓜肉切成长25mm、厚和宽为5mm见方的番木瓜条;
(3)切粒:将去皮后的番木瓜切成0.8cm的方粒;
(4)硬化:将番木瓜粒倒入配制好的饱和澄清石灰水中浸泡12h,待瓜粒变硬时即可捞出;
(5)漂洗:将硬化后的番木瓜捞出,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,倒入番木瓜粒,煮至糖液浓度为50%时,停止加热,捞出,沥干糖液;
(7)烘制:将番木瓜粒送入烘房,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,再加入番木瓜粒,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:捞出番木瓜粒,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,香甜纯正,爽口化渣,色香味俱佳,具有番木瓜特有清香的风味,表面干爽,口感清脆香甜,风味独特。本产品富含多种营养物质,有利于人体对食物进行消化和吸收,具有健脾消食、通乳抗癌、延年益寿的功效,是一种低热量、低脂肪的绿色食品。
具体实施方式
实施例1:
一种番木瓜果粒的加工方法,主要采用以下步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的番木瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将番木瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤,将瓜肉切成长45mm、厚和宽为10mm见方的番木瓜条;
(3)切粒:将去皮后的番木瓜切成1.8cm的方粒;
(4)硬化:将番木瓜粒倒入配制好的饱和澄清石灰水中浸泡4h,待瓜粒变硬时即可捞出;
(5)漂洗:将硬化后的番木瓜捞出,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50%的麦芽糖液,加热煮沸,再加入适量的阿胶、荷叶、桃花和枇杷叶煎煮汁,倒入番木瓜粒,煮至糖液浓度为65%时,停止加热,捞出,沥干糖液;
(7)烘制:将番木瓜粒送入烘房,在45℃下烘制干燥,即可取出,冷却备用;
(8)加香:将红橘粉、芍药粉、白芍粉、果葡糖浆、柠檬香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入番木瓜粒,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:捞出番木瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
实施例2:
一种番木瓜果粒的加工方法,主要采用以下步骤:
(1)原料选择:选择肉厚致密、皮薄、成熟,无病虫害的番木瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将番木瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤,将瓜肉切成长35mm、厚和宽为6-8mm见方的番木瓜条;
(3)切粒:将去皮后的番木瓜切成1.2cm的方粒;
(4)硬化:将番木瓜粒倒入配制好的饱和澄清石灰水中浸泡8h,待瓜粒变硬时即可捞出;
(5)漂洗:将硬化后的番木瓜捞出,用清水冲洗净表面的石灰,然后用清水浸泡12h,其间换水6-8次,洗净石灰味;
(6)糖煮:配制45%的红糖液,加热煮沸,再加入适量的姜汁、薄荷叶、茉莉花和番荔枝汁,倒入番木瓜粒,煮至糖液浓度为60%时,停止加热,捞出,沥干糖液;
(7)烘制:将番木瓜粒送入烘房,在80℃下烘制干燥,即可取出,冷却备用;
(8)加香:将牡丹皮粉、肉豆蔻粉、丁香粉、淀粉糖浆、香草香精一起加入糖渍液中,缓缓加热使其全部溶解,再加入番木瓜粒,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:捞出番木瓜粒,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)
1.一种番木瓜果粒的加工方法,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,无病虫害的番木瓜作为原料,剔除不合格品;
(2)清洗、去皮、切条:将番木瓜洗净,用刨刀刨去外面的青皮,然后切开,挖净瓜瓤,将瓜肉切成长25mm、厚和宽为5mm见方的番木瓜条;
(3)切粒:将去皮后的番木瓜切成0.8cm的方粒;
(4)硬化:将番木瓜粒倒入配制好的饱和澄清石灰水中浸泡12h,待瓜粒变硬时即可捞出;
(5)漂洗:将硬化后的番木瓜捞出,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,倒入番木瓜粒,煮至糖液浓度为50%时,停止加热,捞出,沥干糖液;
(7)烘制:将番木瓜粒送入烘房,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,再加入番木瓜粒,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:捞出番木瓜粒,自然晾凉至不粘手时即可进行定量密封包装。
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