CN106071012A - 一种牛蒡保健果脯的制作方法 - Google Patents
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Abstract
本发明公开了一种牛蒡保健果脯的制作方法，属于食品加工领域。其特征在于：采用选料→清洗→浸泡→→沥干→护色→硬化→漂洗→糖煮→糖渍→烘晒→整形→分级→包装的加工工艺流程。有益效果：本发明产品香甜适口、清脆美味，具有牛蒡特有的风味，充分保留了牛蒡的营养物质，本产品营养价值很高，具有降血脂、降血压、补肾壮阳的功能。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种牛蒡保健果脯的制作方法。
背景技术
牛蒡被称为东洋参，原产中国，《本草纲目》称“牛蒡”，又称大力子，是两年生草本植物，其子、其根均可入药，也可食用，《本草经疏》称其为“散风除热解毒三要药”。《本草纲目》称其“通十二经脉，洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉，在日本可与人参媲美，它是一种营养价值极高的保健产品，富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸，其中所含胡萝卜素比胡萝卜高280倍。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。
牛蒡所含的纤维可以促进大肠蠕动，帮助排便，降低体内胆固醇，减少毒素、废物在体内积存，达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外，还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效，可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明，牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用，是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面：有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。
目前，市场上牛蒡深加工的产品不多，用于加工成一种牛蒡保健果脯可实现对牛蒡的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是提供一种牛蒡保健果脯的制作方法，对牛蒡资源的充分开发，同时也为牛蒡的深加工提供了一条新的途径。
本发明解决其技术问题所采取的技术方案是：
一种牛蒡保健果脯的制作方法，其特征在于：采用选料→清洗→浸泡→→沥干→护色→硬化→漂洗→糖煮→糖渍→烘晒→整形→分级→包装的加工工艺流程，具体操作步骤为：
（1）选料：选择个体较大，无须根、杂质、霉变的牛蒡；
（2）浸泡、沥干：将选好的牛蒡干品洗净，放入清水中浸泡8h，至吸水充分个体饱满，剖开沥干水分；
（3）护色：放入0.28%亚硫酸钠溶液浸泡60min，进行护色处理后，以清水漂洗；
（4）硬化：在0.15%氯化钙溶液中浸泡6h，进行硬化处理，然后以清水漂洗8次，洗去多余的化学药剂，沥干水分；
（5）糖制：将葡萄糖、转化糖、甘草及苹果酸配制成30%糖液，加热煮沸，加入牛蒡，煮沸15min，再加入果葡糖浆、醋栗汁，使糖液浓度提高到47%，煮沸12min，反复4次，直至糖液浓度达65%，煮至牛蒡吃糖充分，体形饱满、呈透明状，然后停止加热；
（6）糖渍：起锅后将牛蒡连同糖液倒入容器中浸泡48h，使牛蒡吃糖充分，再沥干糖水；
（7）烘晒：将沥干的牛蒡在65℃下烘烤18h，直至牛蒡果脯表面干燥，不粘手有弹性为止；
（8）包装：将牛蒡果脯进行压扁整形，按品质分级，再以透明塑料袋或包装盒进行包装，要求密封防潮。
有益效果：本发明产品香甜适口、清脆美味，具有牛蒡特有的风味，充分保留了牛蒡的营养物质，本产品营养价值很高，具有降血脂、降血压、补肾壮阳的功能。
具体实施方式
实施例1：
一种牛蒡保健果脯的制作方法，具体操作步骤为：
（1）选料：选择个体较大，形似梭状，糖质含量高，呈半透明、外皮黄白，无须根、杂质、霉变的牛蒡；
（2）浸泡、沥干：将选好的牛蒡干品洗净，放入清水中浸泡12h，至吸水充分个体饱满，剖开沥干水分；
（3）护色：放入0.8%亚硫酸钠溶液浸泡45min，进行护色处理后，以清水漂洗；
（4）硬化：在0.5%氯化钙溶液中浸泡4-5h，进行硬化处理，然后以清水漂洗4-6次，洗去多余的化学药剂，沥干水分；
（5）糖制：将蔗糖、转化糖、蜂蜜及柠檬酸配制成45%糖液，加热煮沸，加入牛蒡，煮沸20min，再加入淀粉糖浆、拐枣汁，使糖液浓度提高到52%，煮沸6-8min，反复2-3次，直至糖液浓度达60%，煮至牛蒡吃糖充分，体形饱满、呈透明状，然后停止加热；
（6）糖渍：起锅后将牛蒡连同糖液倒入容器中浸泡28h，使牛蒡吃糖充分，再沥干糖水；
（7）烘晒：将沥干的牛蒡在70℃下烘烤12h，直至牛蒡果脯表面干燥，不粘手有弹性为止；
（8）包装：将牛蒡果脯进行压扁整形，按品质分级，再以透明塑料袋或包装盒进行包装，要求密封防潮。
实施例2：
一种牛蒡保健果脯的制作方法，具体操作步骤为：
（1）选料：选择个体较大，形似梭状，糖质含量高，呈半透明、外皮黄白，无须根、杂质、霉变的牛蒡；
（2）浸泡、沥干：将选好的牛蒡干品洗净，放入清水中浸泡4h，至吸水充分个体饱满，剖开沥干水分；
（3）护色：放入0.6%亚硫酸钠溶液浸泡35min，进行护色处理后，以清水漂洗；
（4）硬化：在0.3%氯化钙溶液中浸泡10h，进行硬化处理，然后以清水漂洗3次，洗去多余的化学药剂，沥干水分；
（5）糖制：将蛋白糖、转化糖、蜂蜜及柠檬酸配制成25%糖液，加热煮沸，加入牛蒡、天门冬，煮沸30min，再加入甜菊糖浆、百香果汁，使糖液浓度提高到48%，煮沸17min，反复2-3次，直至糖液浓度达65%，煮至牛蒡吃糖充分，体形饱满、呈透明状，然后停止加热；
（6）糖渍：起锅后将牛蒡连同糖液倒入容器中浸泡36h，使牛蒡吃糖充分，再沥干糖水；
（7）烘晒：将沥干的牛蒡在45℃下烘烤20h，直至牛蒡果脯表面干燥，不粘手有弹性为止；
（8）包装：将牛蒡果脯进行压扁整形，按品质分级，再以透明塑料袋或包装盒进行包装，要求密封防潮。
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)
1.一种牛蒡保健果脯的制作方法，其特征在于：采用选料→清洗→浸泡→→沥干→护色→硬化→漂洗→糖煮→糖渍→烘晒→整形→分级→包装的加工工艺流程，具体操作步骤为：
（1）选料：选择个体较大，无须根、杂质、霉变的牛蒡；
（2）浸泡、沥干：将选好的牛蒡干品洗净，放入清水中浸泡8h，至吸水充分个体饱满，剖开沥干水分；
（3）护色：放入0.28%亚硫酸钠溶液浸泡60min，进行护色处理后，以清水漂洗；
（4）硬化：在0.15%氯化钙溶液中浸泡6h，进行硬化处理，然后以清水漂洗8次，洗去多余的化学药剂，沥干水分；
（5）糖制：将葡萄糖、转化糖、甘草及苹果酸配制成30%糖液，加热煮沸，加入牛蒡，煮沸15min，再加入果葡糖浆、醋栗汁，使糖液浓度提高到47%，煮沸12min，反复4次，直至糖液浓度达65%，煮至牛蒡吃糖充分，体形饱满、呈透明状，然后停止加热；
（6）糖渍：起锅后将牛蒡连同糖液倒入容器中浸泡48h，使牛蒡吃糖充分，再沥干糖水；
（7）烘晒：将沥干的牛蒡在65℃下烘烤18h，直至牛蒡果脯表面干燥，不粘手有弹性为止；
（8）包装：将牛蒡果脯进行压扁整形，按品质分级，再以透明塑料袋或包装盒进行包装，要求密封防潮。
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| CN107549432A (zh) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | 一种牛蒡蜜饯的制备方法 |
| CN111387331A (zh) * | 2020-04-08 | 2020-07-10 | 福建新味食品有限公司 | 一种牛蒡蜜饯的加工方法 |
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| CN105230946A (zh) * | 2015-10-22 | 2016-01-13 | 高磊 | 一种桔梗营养果脯的制作方法 |
| CN105265730A (zh) * | 2015-11-16 | 2016-01-27 | 栾培培 | 一种螺丝菜保健蜜饯的制作方法 |
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| CN104719599A (zh) * | 2015-02-20 | 2015-06-24 | 柴华 | 一种麦冬保健果脯的制作工艺方法 |
| CN105230946A (zh) * | 2015-10-22 | 2016-01-13 | 高磊 | 一种桔梗营养果脯的制作方法 |
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