CN105995961A - 一种洛神花银耳营养甜羹加工方法 - Google Patents
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Abstract
本发明公开了一种洛神花银耳营养甜羹加工方法,属于食品加工领域。其特征在于:采用原料处理→制羹液→密封→杀菌→检验→成品加工的工艺流程。有益效果:本发明产品色泽光润,香糯味浓,口感细腻,具洛神花和银耳之香甜,不仅口感清香,甜而不腻,还可以增强人体免疫力,具有清热解暑、活血补血、养颜美容的功效,是一种老少皆宜的滋补保健食品。操作简单,易于实施。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种洛神花银耳营养甜羹加工方法。
背景技术
银耳,又称白木耳、雪耳、银耳子,有“菌中之冠”的美称。银耳性平,味甘、淡、无毒,夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力,以及增强肿瘤患者对放、化疗的耐受力。银耳的作用:银耳富含维生素D,能防止钙的流失,对生长发育十分有益,还富含硒等微量元素,可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效,可以提高肺组织的防御功能,提高机体的免疫能力,从而增强体质。银耳能提高肝脏解毒能力,起保肝作用,对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质,加上它的滋阴作用,长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用,是秋冬进补的上乘佳品。
洛神花为锦葵科木槿属一年生天然食品原料药用草本植物,又名:山茄子等,它具有食用和药用的双重性。洛神花其味酸、性寒,有益于调节和平衡血脂,增进钙质吸收,促进儿童发育,促进消化等。具有清热解暑、利尿降压、养颜消斑、解毒、解酒等功效。还有活血补血、养颜美容的功能。现代研究表明洛神花含有原儿茶酸、异黄酮素以及丰富的氨基酸、维生素等化学成分,能降低胆固醇和甘油三脂、抑制低密度脂蛋白的氧化、抑制血小板的凝集、降低血栓的形成、减少动脉粥状硬化,可有效地预防心血管疾病的发生。此外,洛神花还含有丰富的维生素C,有清凉降火、生津止渴的功效,可以用来冲泡茶和制作饮料。洛神花还有保肝、抗癌的功效。
洛神花、银耳虽然营养价值高,功效多,但生长周期短,不易贮存,用于加工洛神花银耳营养甜羹不仅营养价值含量高,老少皆宜,且有保健之功效,又提高其经济价值。
发明内容
本发明的目的是解决洛神花、银耳不易贮存的问题,提供一种洛神花银耳营养甜羹加工方法。
本发明解决其技术问题所采取的技术方案是:
一种洛神花银耳营养甜羹加工方法,其特征在于:采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程,具体操作步骤为:
①原料处理:将银耳清洗后在108℃下煮制,然后捞入砂轮磨碾磨,制成泥浆;将洛神花洗净去杂后,切细;将白果去壳和内衣,放入水中浸泡3小时后,将其煮熟;将果胶洗净,浸泡1-3小时后沥水,放入夹层锅中加热溶化,继续加热至75℃,放入葡萄糖和糊精,融合均匀,制成果胶混合糖液;
②制羹液:将银耳泥浆、洛神花、白果泥、果胶混合糖液转入带搅拌器的夹层锅中加入蜂蜜和芝麻粉,混合搅拌,加热熬制65分钟,熬到终点温度在112℃时,将羹液取入铝箔纸羹模中,待羹液凝固后,折叠羹面以上的铝箔纸,即为羹盒;
③密封、杀菌:将装有羹液的铝箔纸盒在300帕的条件下真空封口,118℃蒸汽杀菌23分钟;
④检验:将杀菌后的羹盒在30℃恒温保持6天,检验合格,即为成品。
有益效果:本发明产品色泽光润,香糯味浓,口感细腻,具洛神花和银耳之香甜,不仅口感清香,甜而不腻,还可以增强人体免疫力,具有清热解暑、活血补血、养颜美容的功效,是一种老少皆宜的滋补保健食品。操作简单,易于实施。
具体实施方式
实施例1:
一种洛神花银耳营养甜羹加工方法,具体操作步骤为:
① 原料处理:将银耳清洗后在98-100℃下煮制,然后捞入砂轮磨碾磨,制成泥浆;将洛神花洗净去杂后,切细;再将花生去壳和内衣后预煮,然后用砂轮磨磨成花生泥;将琼脂洗净,浸泡8小时后沥水,放入夹层锅中加热溶化,继续加热至90℃,放入冰糖和糊精,融合均匀,制成琼脂混合糖液;
②制羹液:将银耳泥浆、洛神花、花生泥、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉,混合搅拌,加热熬制2-3小时,熬到终点温度在110℃时,将羹液取入铝箔纸羹模中,待羹液凝固后,折叠羹面以上的铝箔纸,即为羹盒;
③密封、杀菌:将装有羹液的铝箔纸盒在400帕的条件下真空封口,108℃蒸汽杀菌30分钟;
④检验:将杀菌后的羹盒在25℃恒温保持3-5天,检验合格,即为成品。
实施例2:
一种洛神花银耳营养甜羹加工方法,具体操作步骤为:
① 原料处理:将银耳清洗后在98-100℃下煮制,然后捞入砂轮磨碾磨,制成泥浆;将洛神花洗净去杂后,切细;将黄原胶洗净,放在45℃水中浸泡3-4小时后沥水,放入夹层锅中加热溶化,继续加热至70℃,放入红糖和麦芽糊精,融合均匀,制成黄原胶混合糖液;
②制羹液:将银耳泥浆、洛神花、黄原胶混合糖液转入带搅拌器的夹层锅中加入淮山粉和冰糖,混合搅拌,加热熬制40-50分钟,熬到终点温度在100℃时,将羹液取入铝箔纸羹模中,待羹液凝固后,折叠羹面以上的铝箔纸,即为羹盒;
③密封、杀菌:将装有羹液的铝箔纸盒在750-800帕的条件下真空封口,104℃蒸汽杀菌15-18分钟;
④检验:将杀菌后的羹盒在32℃恒温保持4-5天,检验合格,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)
1.一种洛神花银耳营养甜羹加工方法,其特征在于:采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程,具体操作步骤为:
①原料处理:将银耳清洗后在108℃下煮制,然后捞入砂轮磨碾磨,制成泥浆;将洛神花洗净去杂后,切细;将白果去壳和内衣,放入水中浸泡3小时后,将其煮熟;将果胶洗净,浸泡1-3小时后沥水,放入夹层锅中加热溶化,继续加热至75℃,放入葡萄糖和糊精,融合均匀,制成果胶混合糖液;
②制羹液:将银耳泥浆、洛神花、白果泥、果胶混合糖液转入带搅拌器的夹层锅中加入蜂蜜和芝麻粉,混合搅拌,加热熬制65分钟,熬到终点温度在112℃时,将羹液取入铝箔纸羹模中,待羹液凝固后,折叠羹面以上的铝箔纸,即为羹盒;
③密封、杀菌:将装有羹液的铝箔纸盒在300帕的条件下真空封口,118℃蒸汽杀菌23分钟;
④检验:将杀菌后的羹盒在30℃恒温保持6天,检验合格,即为成品。
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CN107183629A (zh) * | 2017-05-31 | 2017-09-22 | 灵川县海洋乡欣源食品有限公司 | 一种白果桃胶羹 |
CN109497521A (zh) * | 2018-11-19 | 2019-03-22 | 河北菓芝素食品制造有限公司 | 一种肥儿羹及其制备工艺 |
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CN101606695A (zh) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | 一种天然养肝排毒降胆固醇粥及制作方法 |
CN104366447A (zh) * | 2014-11-16 | 2015-02-25 | 宦银琴 | 一种牡丹花银耳甜羹加工方法 |
CN105079533A (zh) * | 2015-08-14 | 2015-11-25 | 安徽黄山云乐灵芝有限公司 | 一种用于降血糖的茶饮品及其制备方法 |
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