CN105994898A - 一种低糖车厘子蜜饯的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- 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
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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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
- A23G2200/04—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 vitamins, antibiotics, other medicaments
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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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
Abstract
本发明公开了一种低糖车厘子蜜饯的制作方法，属于食品加工领域。其特征在于：采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程。有益效果：本发明产品表面晶莹剔透，口感香甜有韧性，具有车厘子应有的鲜美滋味及气味，质地柔软并富有弹性，风味独特；本产品含有丰富的人体必需的营养物质，有助于促进血红蛋白的再生作用，有调中益脾之功，对调气活血、平肝去热有较好疗效，具有调中补气、祛风除湿的功效。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种低糖车厘子蜜饯的制作方法。
背景技术
车厘子，又名楔荆桃、樱桃，是李属的植物的统称。果实可以作为水果食用，果期5月，呈鲜红色，花如彩霞，果若珊瑚，为可珍之观果树木。车厘子果实色泽鲜艳、晶莹美丽、红如玛瑙，黄如凝脂；其果皮深红色者曰“朱樱”，果皮黄色者曰“蜡樱”，果小而红者曰“樱珠”，色紫而有黄斑者曰“紫樱”。其中蜡樱味最甘美。车厘子所含营养成分特别丰富，富含糖、蛋白质、维生素及钙、铁、磷、钾等多种元素。
中医药学认为，车厘子味甘、性温、无毒，有调中益脾之功，对调气活血、平肝去热有较好疗效，并有促进血红蛋白的再生作用，对贫血患者、老年人骨质疏松、儿童缺钙、缺铁均有一定的辅助治疗作用，深受消费者青睐。长期食用，可明显提高人体免疫力，具有调中补气、祛风除湿功能。
新鲜的车厘子在空气中容易氧化，不易贮藏，用于加工成低糖车厘子蜜饯可实现对车厘子原料的综合利用，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车厘子不易贮藏的问题，提供一种低糖车厘子蜜饯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种低糖车厘子蜜饯的制作方法，其特征在于：采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料与洗涤：选择新鲜完整、无病虫害的车厘子，剔除不合格果，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.2％苹果酸、0.1%维生素C，加热到水沸，加入车厘子，轻轻搅拌，待车厘子变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的车厘子倒入含0.3％亚硫酸氢钠和0.15％氯化钙混合液中进行护色硬化5h，再将车厘子捞出，用流动水漂洗干净；
（4）抽空：先配制30％的麦芽糖液，然后加入适量的甜菊糖浆、丁香、甘草和羧甲基纤维素，混合均匀后连同车厘子一起倒入抽滤器中用真空泵抽至真空度为8.36kPa，保持45min后即可；
（5）糖煮：抽空后将车厘子捞出，并将糖液倒入夹层锅内，加入适量的豆蔻、柴胡、莲雾，加热至沸，然后倒入车厘子，保持蒸汽压为0.23467MPa，缓慢煮制，分两次加入30％冷麦芽糖液和40％蛋白糖液；当车厘子煮至透明状，糖浓度达55％时，立即停止加热；
（6）浸糖：将糖液连同车厘子一起出锅，盛入搪瓷内浸渍28h；
（7）烘烤：先用含0.02％山梨酸钾的温水洗去车厘子表面的糖液，然后放入烤盘中，送入烤房，在75℃下烤至含水量为10％，烘烤8h；
（8）包装：待车厘子蜜饯冷却后，稍加整形，用食品塑料袋密封包装。
有益效果：本发明产品表面晶莹剔透，口感香甜有韧性，具有车厘子应有的鲜美滋味及气味，质地柔软并富有弹性，风味独特；本产品含有丰富的人体必需的营养物质，有助于促进血红蛋白的再生作用，有调中益脾之功，对调气活血、平肝去热有较好疗效，具有调中补气、祛风除湿的功效。
具体实施方式
实施例1：
一种低糖车厘子蜜饯的制作方法，具体操作步骤为：
（1）选料与洗涤：选择新鲜完整、无病虫害的车厘子，剔除不合格果，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.3％苹果酸、0.1%维生素C，加热到水沸，加入车厘子，轻轻搅拌，待车厘子变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的车厘子倒入含0.18％亚硫酸氢钠和0.4％氯化钙混合液中进行护色硬化10h，再将车厘子捞出，用流动水漂洗干净；
（4）抽空：先配制45％的糖液，然后加入适量的果葡糖浆、甘草浸膏、桂花和羧甲基纤维素，混合均匀后连同车厘子一起倒入抽滤器中用真空泵抽至真空度为6.57kPa，保持38min后即可；
（5）糖煮：抽空后将车厘子捞出，并将糖液倒入夹层锅内，加入适量的积雪草、贝母根、山楂果肉，加热至沸，然后倒入车厘子，保持蒸汽压为0. 45238MPa，缓慢煮制，分两次加入55％冷糖液和45％蔗糖液；当车厘子煮至透明状，糖浓度达60％时，立即停止加热；
（6）浸糖：将糖液连同车厘子一起出锅，盛入搪瓷内浸渍36h；
（7）烘烤：先用含0.01％苯甲酸钠的温水洗去车厘子表面的糖液，然后放入烤盘中，送入烤房，在80℃下烤至含水量为12-15％，烘烤12h；
（8）包装：待车厘子蜜饯冷却后，稍加整形，用食品塑料袋密封包装。
实施例2：
一种低糖车厘子蜜饯的制作方法，具体操作步骤为：
（1）选料与洗涤：选择新鲜完整、无病虫害的车厘子，剔除不合格果，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.1％柠檬酸、0.3%维生素C，加热到水沸，加入车厘子，轻轻搅拌，待车厘子变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的车厘子倒入含0.4％亚硫酸氢钠和1.2％氯化钙混合液中进行护色硬化2-4h，再将车厘子捞出，用流动水漂洗干净；
（4）抽空：先配制30％的糖液，然后加入适量的麦芽糖浆、桂花浸膏、紫菀和羧甲基纤维素，混合均匀后连同车厘子一起倒入抽滤器中用真空泵抽至真空度为5.34kPa，保持25min后即可；
（5）糖煮：抽空后将车厘子捞出，并将糖液倒入夹层锅内，加入适量的黄荆叶、蛋黄果、五加皮，加热至沸，然后倒入车厘子，保持蒸汽压为0. 24528MPa，缓慢煮制，分两次加入35％冷果糖液和50％蔗糖液；当车厘子煮至透明状，糖浓度达75％时，立即停止加热；
（6）浸糖：将糖液连同车厘子一起出锅，盛入搪瓷内浸渍18h；
（7）烘烤：先用含0.01％苯甲酸钠的温水洗去车厘子表面的糖液，然后放入烤盘中，送入烤房，在70℃下烤至含水量为16％，烘烤6-8h；
（8）包装：待车厘子蜜饯冷却后，稍加整形，用食品塑料袋密封包装。
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)
1.一种低糖车厘子蜜饯的制作方法，其特征在于：采用选料→整理→洗涤→烫漂→护色→硬化→抽空→糖煮→浸糖→烘烤→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料与洗涤：选择新鲜完整、无病虫害的车厘子，剔除不合格果，用清水洗净备用；
（2）烫漂：在夹层锅中加入清水，在水中添加0.2％苹果酸、0.1%维生素C，加热到水沸，加入车厘子，轻轻搅拌，待车厘子变软时捞出，立即投入冷水中冷却；
（3）护色和硬化：将冷却后的车厘子倒入含0.3％亚硫酸氢钠和0.15％氯化钙混合液中进行护色硬化5h，再将车厘子捞出，用流动水漂洗干净；
（4）抽空：先配制30％的麦芽糖液，然后加入适量的甜菊糖浆、丁香、甘草和羧甲基纤维素，混合均匀后连同车厘子一起倒入抽滤器中用真空泵抽至真空度为8.36kPa，保持45min后即可；
（5）糖煮：抽空后将车厘子捞出，并将糖液倒入夹层锅内，加入适量的豆蔻、柴胡、莲雾，加热至沸，然后倒入车厘子，保持蒸汽压为0.23467MPa，缓慢煮制，分两次加入30％冷麦芽糖液和40％蛋白糖液；当车厘子煮至透明状，糖浓度达55％时，立即停止加热；
（6）浸糖：将糖液连同车厘子一起出锅，盛入搪瓷内浸渍28h；
（7）烘烤：先用含0.02％山梨酸钾的温水洗去车厘子表面的糖液，然后放入烤盘中，送入烤房，在75℃下烤至含水量为10％，烘烤8h；
（8）包装：待车厘子蜜饯冷却后，稍加整形，用食品塑料袋密封包装。
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| CN105341295A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种果糖麦冬保健蜜饯的制作方法 |
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