CN106035954A - 一种蜜汁朝鲜蓟的制作方法 - 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
- 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
-
- 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
本发明公开了一种蜜汁朝鲜蓟的制作方法，属于食品加工领域。其特征在于：采用朝鲜蓟选择→漂洗→硬化→硫处理→漂烫→糖渍→糖煮→上糖衣→包装的加工工艺流程。有益效果：本发明产品外形饱满，口感柔滑清脆，香甜适口，带有朝鲜蓟特有的风味；本产品热量低，脂肪少，含有丰富的膳食纤维，具有抗氧化、增强免疫力、延缓衰老的作用，有利于降低胆固醇和血脂浓度、保肝利胆，是一种风味独特、老少皆宜的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜汁朝鲜蓟的制作方法。
背景技术
朝鲜蓟：别名菊蓟、菜蓟、法国百合等，是菊科菜蓟属多年生草本植物，朝鲜蓟的花蕾营养丰富，具医学研究发现，每100克食用部分含蛋白质3.27克，脂肪0.15克，膳食纤维5.4克，碳水化合物10.51克，维生素A160国际单位，叶酸68毫克，尼克酸1.046毫克，钙44毫克，磷90毫克，镁60毫克，营养成分均衡，朝鲜蓟热量低，脂肪少，有丰富的膳食纤维，有助于控制便秘，通过粘合作用，降低肠道中低密度脂蛋白胆固醇水平，上述成分具有抗氧化、增强免疫力、延缓衰老的作用，具有降低胆固醇和血脂浓度、保肝利胆等作用，还具有其它方面价值的活性和用途，如抗菌活性等。
朝鲜蓟不易贮藏，用于加工成蜜汁朝鲜蓟可实现对朝鲜蓟原料的综合利用，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朝鲜蓟不易贮藏的问题，提供一种蜜汁朝鲜蓟的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜汁朝鲜蓟的制作方法，其特征在于：采用朝鲜蓟选择→漂洗→硬化→硫处理→漂烫→糖渍→糖煮→上糖衣→包装的加工工艺流程，具体操作步骤为：
（1）原料选择：选用新鲜成熟、无机械损伤的新鲜朝鲜蓟为原料，剔除不合格品及杂质；
（2）漂洗：将朝鲜蓟放在清水中洗净，沥干水分；
（3）硬化、硫处理：将清洗后的朝鲜蓟，放在含有0.23%氯化钙和0.1%焦亚硫酸钠的水溶液中，浸泡1h，进行硬化和硫处理，然后用清水漂洗，除尽残液，沥去水分；
（4）漂烫：经处理的朝鲜蓟，在沸水中烫漂25min，捞出，迅速用冷水冷却，沥干水分；
（5）糖渍：乳糖和甘草液配制成浓度为45%的糖液，倒入盛有朝鲜蓟的缸中，糖渍24h，糖渍液应淹没朝鲜蓟；
（6）糖煮：捞出糖渍的朝鲜蓟，沥净糖液；加冰糖调配糖渍液浓度至50%，在锅中煮沸，倒入朝鲜蓟，重新煮沸后，改用文火煮制，直至糖液浓度达55%，中间分次加入桂花浸膏和玫瑰香精；
（7）烘烤：捞出糖煮的朝鲜蓟，沥净糖液，摆放在烘盘上，送入烘房在68℃条件下，烘烤4-6h，中间翻动4次，直至表面不粘手即可；
（8）上糖衣：取出烘烤的朝鲜蓟，加入由冰糖、果糖、菱角粉配制出的糖粉，不断翻拌，使朝鲜蓟均匀粘着糖粉，然后筛去多余糖粉即制成；
（9）包装：将成品定量分装在聚乙烯塑料薄膜袋内，进行密封包装。
有益效果：本发明产品外形饱满，口感柔滑清脆，香甜适口，带有朝鲜蓟特有的风味；本产品热量低，脂肪少，含有丰富的膳食纤维，具有抗氧化、增强免疫力、延缓衰老的作用，有利于降低胆固醇和血脂浓度、保肝利胆，是一种风味独特、老少皆宜的保健食品。
具体实施方式
实施例1：
一种蜜汁朝鲜蓟的制作方法，具体操作步骤为：
（1）原料选择：选用新鲜成熟、无机械损伤的新鲜朝鲜蓟为原料，剔除不合格品及杂质；
（2）漂洗：将朝鲜蓟放在清水中洗净，沥干水分；
（3）硬化、硫处理：将清洗后的朝鲜蓟，放在含有0.68%氯化钙和0.02焦亚硫酸钠的水溶液中，浸泡10h，进行硬化和硫处理，然后用清水漂洗，除尽残液，沥去水分；
（4）漂烫：经处理的朝鲜蓟，在沸水中烫漂12min，捞出，迅速用冷水冷却，沥干水分；
（5）糖渍：用果糖和果葡糖浆配制成浓度为50%的糖液，倒入盛有朝鲜蓟的缸中，糖渍24h，糖渍液应淹没朝鲜蓟；
（6）糖煮：捞出糖渍的朝鲜蓟，沥净糖液；加麦芽糖调配糖渍液浓度至55%，在锅中煮沸，倒入朝鲜蓟，重新煮沸后，改用文火煮制，直至糖液浓度达70%，中间分次加入冰糖液和蛋白糖；
（7）烘烤：捞出糖煮的朝鲜蓟，沥净糖液，摆放在烘盘上，送入烘房在45-55℃条件下，烘烤7-8h，中间翻动4次，直至表面不粘手即可；
（8）上糖衣：取出烘烤的朝鲜蓟，加入由芝麻、绵白糖、菱角粉制得的糖粉，不断翻拌，使朝鲜蓟均匀粘着糖粉，然后筛去多余糖粉即制成；
（9）包装：将成品定量分装在聚乙烯塑料薄膜袋内，进行密封包装。
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)
1.一种蜜汁朝鲜蓟的制作方法，其特征在于：采用朝鲜蓟选择→漂洗→硬化→硫处理→漂烫→糖渍→糖煮→上糖衣→包装的加工工艺流程，具体操作步骤为：
（1）原料选择：选用新鲜成熟、无机械损伤的新鲜朝鲜蓟为原料，剔除不合格品及杂质；
（2）漂洗：将朝鲜蓟放在清水中洗净，沥干水分；
（3）硬化、硫处理：将清洗后的朝鲜蓟，放在含有0.23%氯化钙和0.1%焦亚硫酸钠的水溶液中，浸泡1h，进行硬化和硫处理，然后用清水漂洗，除尽残液，沥去水分；
（4）漂烫：经处理的朝鲜蓟，在沸水中烫漂25min，捞出，迅速用冷水冷却，沥干水分；
（5）糖渍：乳糖和甘草液配制成浓度为45%的糖液，倒入盛有朝鲜蓟的缸中，糖渍24h，糖渍液应淹没朝鲜蓟；
（6）糖煮：捞出糖渍的朝鲜蓟，沥净糖液；加冰糖调配糖渍液浓度至50%，在锅中煮沸，倒入朝鲜蓟，重新煮沸后，改用文火煮制，直至糖液浓度达55%，中间分次加入桂花浸膏和玫瑰香精；
（7）烘烤：捞出糖煮的朝鲜蓟，沥净糖液，摆放在烘盘上，送入烘房在68℃条件下，烘烤4-6h，中间翻动4次，直至表面不粘手即可；
（8）上糖衣：取出烘烤的朝鲜蓟，加入由冰糖、果糖、菱角粉配制出的糖粉，不断翻拌，使朝鲜蓟均匀粘着糖粉，然后筛去多余糖粉即制成；
（9）包装：将成品定量分装在聚乙烯塑料薄膜袋内，进行密封包装。
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| CN104757237A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种糖渍花菇的制作工艺 |
| CN105124102A (zh) * | 2015-09-10 | 2015-12-09 | 陈伟 | 一种朝鲜蓟保健蜜饯的制作方法 |
| CN105248814A (zh) * | 2015-10-26 | 2016-01-20 | 胡本奎 | 一种蜜渍朝鲜蓟保健脯的加工方法 |
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| CN104757237A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种糖渍花菇的制作工艺 |
| CN105124102A (zh) * | 2015-09-10 | 2015-12-09 | 陈伟 | 一种朝鲜蓟保健蜜饯的制作方法 |
| CN105248814A (zh) * | 2015-10-26 | 2016-01-20 | 胡本奎 | 一种蜜渍朝鲜蓟保健脯的加工方法 |
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