CN105994917A - 一种雪莲果保健蜜饯的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种雪莲果保健蜜饯的制作方法，属于食品加工领域。其特征在于：采用选料→清洗→热烫去皮→修整切块→硬化处理→低糖煮制→浸渍→高糖煮制→浸渍→烘干→整形→包装的加工工艺流程。有益效果：本发明产品晶莹剔透，质绵肉厚，具有雪莲果特有的酸甜风味，酸甜可口；本产品富含蛋白质和维生素等多种营养物质，有助于增强机体的免疫功能，还具有强身健体、提高人体免疫力、清热降火等保健作用，是一种天然纯正、营养健康的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种雪莲果保健蜜饯的制作方法。
背景技术
雪莲果，别名雪莲薯，是一种菊科菊薯属多年生草本植物菊薯的果实，根据测定：每100克可食部分含热量(大卡)17.40-60.00kcal之间、碳水化合物
10.60g、脂肪0.30g、蛋白质0.4-2.0g、纤维素0.3-1.70g、糖1.5-4g、果寡糖 6.00-12.00g、维生素C33.00mg、胡萝卜素0.16mg、硫胺素0.05mg、核黄素 0.04mg。营养物质丰富，经常使用具有清肝解毒、强身健体、提高人体免疫力、降火降血压、降低血糖、血压和胆固醇等保健作用。
新鲜的雪莲果不易贮藏，用于加工成雪莲果保健蜜饯可实现对雪莲果原料的综合利用，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雪莲果不易贮藏的问题，提供一种雪莲果保健蜜饯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种雪莲果保健蜜饯的制作方法，其特征在于：采用选料→清洗→热烫去皮→修整切块→硬化处理→低糖煮制→浸渍→高糖煮制→浸渍→烘干→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料：选取未受病虫危害、果肉肥厚、汁液少的雪莲果为原料；
（2）清洗：将雪莲果放入清洗槽内，洗尽表面的杂质；
（3）热烫去皮：将雪莲果倒入100℃的热水中，热烫3-5分钟，烫至表皮易脱离即可，立即捞入冷水中将雪莲果搓擦去皮；
（4）整形、切块：雪莲果去皮后，再切成均匀块状；
（5）硬化处理：将切好的雪莲果块倒入浓度为9%的石灰水中，浸泡4小时，然后用清水进行漂洗，直至无石灰味即可；
（6）低糖煮制与浸渍：将水加热至92℃，加入果糖，搅拌使其溶化，配制浓度为37%的糖液，加热至沸；再将雪莲果倒入，煮沸40分钟，调整糖液浓度，使其保持在45%，倒入浸渍缸中，浸泡18小时；
（7）高糖煮制与浸渍：用果糖配制浓度为68%的糖液，加入0.17%的苹果酸，加热至沸，再将浸渍过的雪莲果倒入锅中煮沸，煮制40分钟，期间每隔5分钟补加1次果糖，使糖液浓度最终达85%时，停止加热；待糖液温度降到36℃，加入少量丁香和柠檬糖浆，搅匀，浸泡20-22小时；
（8）烘干：将雪莲果捞出，沥去附着的糖液，再将其均匀地摆放在竹箅上，放入78℃烘房下进行烘干，烘制4小时，人工上下倒盘，继续烘干12小时，直至用手摸不觉潮湿，有弹性，即成雪莲果脯；
（9）包装：将雪莲果脯整理成型，包装即为成品。
有益效果：本发明产品晶莹剔透，质绵肉厚，具有雪莲果特有的酸甜风味，酸甜可口；本产品富含蛋白质和维生素等多种营养物质，有助于增强机体的免疫功能，还具有强身健体、提高人体免疫力、清热降火等保健作用，是一种天然纯正、营养健康的绿色食品。
具体实施方式
实施例1：
一种雪莲果保健蜜饯的制作方法，具体操作步骤为：
（1）选料：选取新鲜色红、未受病虫危害、果肉硬度较强、果肉肥厚、汁液少的雪莲果为原料；
（2）清洗：将雪莲果放入清洗槽内，洗尽表面的杂质；
（3）热烫去皮：将雪莲果倒入100-102℃的热水中，热烫10-20s，烫至表皮易脱离即可，立即捞入冷水中将雪莲果搓擦去皮；
（4）整形、切块：雪莲果去皮后，再切成均匀块状；
（5）硬化处理：将切好的雪莲果块倒入浓度为2%-3%的石灰水中，浸泡6-7小时，然后用清水进行漂洗，直至无石灰味即可；
（6）低糖煮制与浸渍：将水加热至85℃，加入蔗糖，搅拌使其溶化，配制浓度为40%-45%的糖液，加热至沸；再将雪莲果倒入，煮沸28-35分钟，调整糖液浓度，使其保持在35%-40%，倒入浸渍缸中，浸泡42-46小时；
（7）高糖煮制与浸渍：用蔗糖配制浓度为65%的糖液，加入0.35%-0.45%的柠檬酸，加热至沸，再将浸渍过的雪莲果倒入锅中煮沸，煮制45-50分钟，期间每隔10-15分钟补加1次蔗糖，使糖液浓度最终达75%-80%时，停止加热；待糖液温度降到45-50℃，加入少量蜂蜜和柠檬香精，搅匀，浸泡26-28小时；
（8）烘干：将雪莲果捞出，沥去附着的糖液，再将其均匀地摆放在竹箅上，放入70-75℃烘房下进行烘干，烘制5-7小时，人工上下倒盘，继续烘干8-10小时，直至用手摸不觉潮湿，有弹性，即成雪莲果脯；
（9）包装：将雪莲果脯整理成型，包装即为成品。
实施例2：
一种雪莲果保健蜜饯的制作方法，具体操作步骤为：
（1）选料：选取新鲜色红、未受病虫危害、果肉硬度较强、果肉肥厚、汁液少的雪莲果为原料；
（2）清洗：将雪莲果放入清洗槽内，洗尽表面的杂质；
（3）热烫去皮：将雪莲果倒入108℃的热水中，热烫25s，烫至表皮易脱离即可，立即捞入冷水中将雪莲果搓擦去皮；
（4）整形、切块：雪莲果去皮后，再切成均匀块状；
（5）硬化处理：将切好的雪莲果块倒入浓度为7%的石灰水中，浸泡12小时，然后用清水进行漂洗，直至无石灰味即可；
（6）低糖煮制与浸渍：将水加热至78℃，加入葡萄糖，搅拌使其溶化，配制浓度为43%的糖液，加热至沸；再将雪莲果倒入，煮沸40分钟，调整糖液浓度，使其保持在48%，倒入浸渍缸中，浸泡24小时；
（7）高糖煮制与浸渍：用麦芽糖配制浓度为70%的糖液，加入0.5%的柠檬酸，加热至沸，再将浸渍过的雪莲果倒入锅中煮沸，煮制60分钟，期间每隔6分钟补加1次麦芽糖，使糖液浓度最终达88%时，停止加热；待糖液温度降到35℃，加入少量甘草和玫瑰香精，搅匀，浸泡18-20小时；
（8）烘干：将雪莲果捞出，沥去附着的糖液，再将其均匀地摆放在竹箅上，放入68℃烘房下进行烘干，烘制10小时，人工上下倒盘，继续烘干6小时，直至用手摸不觉潮湿，有弹性，即成雪莲果脯；
（9）包装：将雪莲果脯整理成型，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)
1.一种雪莲果保健蜜饯的制作方法，其特征在于：采用选料→清洗→热烫去皮→修整切块→硬化处理→低糖煮制→浸渍→高糖煮制→浸渍→烘干→整形→包装的加工工艺流程，具体操作步骤为：
（1）选料：选取未受病虫危害、果肉肥厚、汁液少的雪莲果为原料；
（2）清洗：将雪莲果放入清洗槽内，洗尽表面的杂质；
（3）热烫去皮：将雪莲果倒入100℃的热水中，热烫3-5分钟，烫至表皮易脱离即可，立即捞入冷水中将雪莲果搓擦去皮；
（4）整形、切块：雪莲果去皮后，再切成均匀块状；
（5）硬化处理：将切好的雪莲果块倒入浓度为9%的石灰水中，浸泡4小时，然后用清水进行漂洗，直至无石灰味即可；
（6）低糖煮制与浸渍：将水加热至92℃，加入果糖，搅拌使其溶化，配制浓度为37%的糖液，加热至沸；再将雪莲果倒入，煮沸40分钟，调整糖液浓度，使其保持在45%，倒入浸渍缸中，浸泡18小时；
（7）高糖煮制与浸渍：用果糖配制浓度为68%的糖液，加入0.17%的苹果酸，加热至沸，再将浸渍过的雪莲果倒入锅中煮沸，煮制40分钟，期间每隔5分钟补加1次果糖，使糖液浓度最终达85%时，停止加热；待糖液温度降到36℃，加入少量丁香和柠檬糖浆，搅匀，浸泡20-22小时；
（8）烘干：将雪莲果捞出，沥去附着的糖液，再将其均匀地摆放在竹箅上，放入78℃烘房下进行烘干，烘制4小时，人工上下倒盘，继续烘干12小时，直至用手摸不觉潮湿，有弹性，即成雪莲果脯；
（9）包装：将雪莲果脯整理成型，包装即为成品。
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