CN106070978A - 一种糖栗脯的加工方法 - Google Patents
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Abstract
本发明公开了一种糖栗脯的加工方法，属于食品加工领域。其特征在于：采用选料—去皮—预煮—糖渍—糖煮—烘干—包装—成品的加工工艺流程。有益效果：本发明产品色泽光润，香甜味浓，口感细腻、柔和，甜而不腻，具有栗子清香甘甜的风味。本产品营养价值很高，富含蛋白质和多种矿物质，有利于促进机体的新陈代谢，增强人体免疫功能，具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效。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，尤其是涉及一种糖栗脯的加工方法。
背景技术
板栗，又称大栗，板栗，毛栗子，人参果，为壳斗科植物栗子的种仁。板栗性味甘温，具有补肾，强筋骨，活血功能，可以治疗脾虚泄泻，腰膝酸软，腹泻，便血等疾病。含有丰富的蛋白质，脂肪，淀粉，碳水化合物及维生素等成分。栗子之鲜品，干品均供食用。可生食，炒食，煮食，或作菜肴，羹，汤，米粥，糕点等的配料，或炒存性研末服，磨成栗子粉可作糕点，煮糊食之亦佳。栗子性温，味甘平；入脾、胃、肾经。中医认为栗子有补肾健脾、强身壮骨，益胃平肝等功效。因此栗子又有了“肾之果”的美名。栗子中所含的丰富的不饱和脂肪酸和维生素、矿物质，能防治高血压病、冠心病、动脉硬化、骨质疏松等疾病，是抗衰老、延年益寿的滋补佳品。栗子含有丰富的维生素C，能够维持牙齿、骨骼、血管肌肉的正常功用，可以预防和治疗骨质疏松，腰腿酸软，筋骨疼痛、乏力等，延缓人体衰老。栗子中还含有核黄素，常吃栗子对日久难愈的小儿口舌生疮和成人口腔溃疡有益。
栗子虽然营养价值高，功效多，但忌受潮受热，不易贮存，用于加工糖栗脯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解决栗子不易贮存的问题，提供一种糖栗脯的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种糖栗脯的加工方法，其特征在于：采用选料—去皮—预煮—糖渍—糖煮—烘干—包装—成品的加工工艺流程，具体操作步骤为：
①选料：选用粒大、老熟、无虫蛀、无霉烂的栗子作原料；
②去皮：将选好的原料放在浓度为6%的沸碱水中煮45s，捞出后立即用冷水漂洗，同时加以揉搓，搓掉栗子衣膜，再用清水洗净；
③预煮：将脱衣膜的原料倒入0.3%柠檬酸溶液中煮沸10分钟，以煮透原料为准，捞起，在清水中漂洗8分钟，捞出沥干水分；
④糖渍：用蔗糖30千克，加清水15千克，加热溶解成糖液，倒入原料，糖渍22小时后捞出；将糖液煮沸，再加入蜂蜜3千克、适量的山竹汁、薄荷草、覆盆子，调整成浓度为70%的糖液，倒入原料，继续糖渍48小时；
⑤糖煮：将原料与糖液一起倒入铝锅内，加热煮沸50分钟，并不断搅动，使原料吸糖均匀，当糖液浓缩至滴入水中能成团珠时，即可起锅将糖液沥出，原料倒入另一洁净锅内，不断翻动，使其降温，降温到45℃时，趁热拌入菱角粉、糖粉，使原料均匀地粘上一层糖粉；
⑥烘干：将上了糖粉的原料放在烘干盘上，移入烘房至烤箱，在65℃温度下烘干；
⑦包装：待烘干的原料冷却后，及时用食品塑料袋分装密封，每袋650克，再装入硬纸箱，置通风干燥处贮存、上市。
有益效果：本发明产品色泽光润，香甜味浓，口感细腻、柔和，甜而不腻，具有栗子清香甘甜的风味。本产品营养价值很高，富含蛋白质和多种矿物质，有利于促进机体的新陈代谢，增强人体免疫功能，具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效。操作简单，易于实施。
具体实施方式
实施例1：
一种糖栗脯的加工方法，具体操作步骤为：
①选料：选用粒大、老熟、无虫蛀、无霉烂的栗子、杏仁作原料；
②去皮：将选好的原料放在浓度为5%的沸碱水中煮3-5分钟，捞出后立即用冷水漂洗，同时加以揉搓，搓掉衣膜，再用清水洗净；
③预煮：将脱衣膜的原料倒入0.4%苹果酸溶液中煮沸12分钟，以煮透原料为准，捞起，在清水中漂洗6分钟，捞出沥干水分；
④糖渍：用果糖40千克，加清水15千克，加热溶解成糖液，倒入原料，糖渍12小时后捞出；将糖液煮沸，再加入果葡糖浆8千克、青柠汁750g，调整成浓度为60%的糖液，倒入原料，继续糖渍24小时；
⑤糖煮：将原料与糖液一起倒入铝锅内，加热煮沸20分钟，并不断搅动，使原料吸糖均匀，当糖液浓缩至滴入水中能成团珠时，即可起锅将糖液沥出，原料倒入另一洁净锅内，不断翻动，使其降温，降温到40℃时，趁热拌入柑橘香精；
⑥烘干：将原料放在烘干盘上，移入烘房至烤箱，在65℃温度下烘干；
⑦包装：待烘干的原料冷却后，及时用食品塑料袋分装密封，每袋180克，再装入硬纸箱，置通风干燥处贮存、上市。
实施例2：
一种糖栗脯的加工方法，具体操作步骤为：
①选料：选用粒大、老熟、无虫蛀、无霉烂的整粒栗子作原料；
②去皮：将选好的栗子放在浓度为2.8%的沸碱水中煮5分钟，捞出后立即用冷水漂洗，同时加以揉搓，搓掉栗子衣膜，再用清水洗净；
③预煮：将脱衣膜的栗子倒入0.3%苹果酸溶液中煮沸10分钟，以煮透为准，捞起，在清水中漂洗8-10分钟，捞出沥干水分；
④糖渍：用蛋白糖20千克、冰糖8kg，加清水12千克，加热溶解成糖液，倒入栗子，糖渍12小时后捞出；将糖液煮沸，再加入果葡糖浆3千克，调整成浓度为40%的糖液，倒入栗子，继续糖渍12小时；
⑤糖煮：将栗子与糖液一起倒入铝锅内，加入适量的芡实汁，加热煮沸45分钟，并不断搅动，使栗子吸糖均匀，当糖液浓缩至滴入水中能成团珠时，即可起锅将糖液沥出，栗子倒入另一洁净锅内，不断翻动，使其降温，降温到26℃时，趁热拌入糖粉，使栗子均匀地粘上一层糖粉；
⑥烘干：将上了糖粉的栗子放在烘干盘上，移入烘房至烤箱，在65℃温度下烘干；
⑦包装：待烘干的栗子冷却后，及时用食品塑料袋分装密封，每袋180克，再装入硬纸箱，置通风干燥处贮存、上市。
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)
1.一种糖栗脯的加工方法，其特征在于：采用选料—去皮—预煮—糖渍—糖煮—烘干—包装—成品的加工工艺流程，具体操作步骤为：
①选料：选用粒大、老熟、无虫蛀、无霉烂的栗子作原料；
②去皮：将选好的原料放在浓度为6%的沸碱水中煮45s，捞出后立即用冷水漂洗，同时加以揉搓，搓掉栗子衣膜，再用清水洗净；
③预煮：将脱衣膜的原料倒入0.3%柠檬酸溶液中煮沸10分钟，以煮透原料为准，捞起，在清水中漂洗8分钟，捞出沥干水分；
④糖渍：用蔗糖30千克，加清水15千克，加热溶解成糖液，倒入原料，糖渍22小时后捞出；将糖液煮沸，再加入蜂蜜3千克、适量的山竹汁、薄荷草、覆盆子，调整成浓度为70%的糖液，倒入原料，继续糖渍48小时；
⑤糖煮：将原料与糖液一起倒入铝锅内，加热煮沸50分钟，并不断搅动，使原料吸糖均匀，当糖液浓缩至滴入水中能成团珠时，即可起锅将糖液沥出，原料倒入另一洁净锅内，不断翻动，使其降温，降温到45℃时，趁热拌入菱角粉、糖粉，使原料均匀地粘上一层糖粉；
⑥烘干：将上了糖粉的原料放在烘干盘上，移入烘房至烤箱，在65℃温度下烘干；
⑦包装：待烘干的原料冷却后，及时用食品塑料袋分装密封，每袋650克，再装入硬纸箱，置通风干燥处贮存、上市。
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| CN105230917A (zh) * | 2015-09-25 | 2016-01-13 | 南陵县襄荷产业协会 | 一种蜜渍白果的加工工艺 |
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