CN106072338A - 一种核桃糖水罐头的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种核桃糖水罐头的制作方法，属于食品加工领域。其特征在于采用选料，剥壳，浸盐水，挑选，分级，碱液去皮，漂洗，硬化，漂洗，装罐，加糖，排气封罐，杀菌、冷却，保温、检验、成品的加工工艺流程。有益效果：本发明成品汤汁透明澄清，肉质细腻，酸甜适口，有明显的核桃风味，既能健脑益智，又能防抗衰老，是一种健康美味、开胃消食的绿色食品。
Description
技术领域
本发明涉及食品加工领域，尤其是涉及一种核桃糖水罐头的制作方法。
背景技术
核桃仁，又名胡桃仁、胡桃肉，为胡桃科植物的干燥成熟种子。秋季果实成熟时采收，除去肉质果皮，晒干，再除去核壳及木质隔膜。种仁多破碎成不规则的块状，完整者类球形，由二瓣种仁合成，皱缩多沟，凹凸不平。外被棕褐色薄膜状的种皮包围，剥去种皮显黄白色。质脆，子叶富油质，子叶味淡，油样，种皮味涩，以色黄、个大、饱满、油多者为佳。核桃仁富含丰富的营养素，有人体必需的钙、磷、铁等多种微量元素和矿物质，以及胡萝卜素、核黄素等多种维生素。核桃仁中所含脂肪的主要成分是亚油酸甘油脂，食用后不但不会使胆固醇升高，还能减少肠道对胆固醇的吸收，可作为高血压、动脉硬化患者的滋补品。这些油脂还可供给大脑基质的需要，核桃中所含的微量元素锌和锰是脑垂体的重要成分，常食有益于脑的营养补充，有健脑益智作用。
核桃不耐贮藏，加工成核桃糖水罐头，可实现对其原料的综合利用，提高其经济和实用价值。
发明内容
本发明的目的是解决新鲜核桃不耐贮藏，经济效益低，提供一种核桃糖水罐头的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种核桃糖水罐头的制作方法，其特征在于采用选料，剥壳，浸盐水，挑选，分级，碱液去皮，漂洗，硬化，漂洗，装罐，加糖，排气封罐，杀菌、冷却，保温、检验、成品的加工工艺流程，具体操作步骤如下：
A、选料：选用新鲜成熟的新鲜嫩核桃作原料；
B、浸盐水：将核桃剥壳后，浸入2%的食盐水中浸泡1h后，捞出；
C、碱液去皮：先配制由0.8%氢氧化钠和0.1%六偏磷酸钠配制的去皮溶液，加热至65℃，放入核桃，处理时间为10分钟；
D、硬化：捞出核桃，清水漂洗沥干水后，再放入含3%氯化钙、0.5%盐酸、0.1%羧酸甲纤维素钠的溶液中，于室温下浸泡5小时；
E、糖液配制：将蛋白糖入锅加水，糖、水比为2:3，熬糖至全部化开，加入占糖质量0.1%的活性炭，加热12分钟，再加入占糖质量0.2%的助滤剂硅藻土，趁热用滤布过滤，然后再用砂芯过滤泵反复过滤，至滤液清亮为止；最后加入5%饴糖、2%枸杞汁、0.01%乙二胺四乙酸、0.3%柠檬酸、2%百合粉、1%绿茶粉，搅拌均匀；
F、装罐：净重450克的玻璃罐，装入处理的核桃300克，注入糖液150毫升即可；
G、排气封罐、杀菌、冷却：将罐头在排气箱内采用加热罐排气25分钟，随即在封罐机上封口，及时灭菌，玻璃罐杀菌公式为8-15/112℃，分段冷却至35℃，即为成品。
有益效果：本发明成品汤汁透明澄清，肉质细腻，酸甜适口，有明显的核桃风味，既能健脑益智，又能防抗衰老，是一种健康美味、开胃消食的绿色食品。
具体实施方式
实施例1：
一种核桃糖水罐头的制作方法，其特征在于采用选料，剥壳，浸盐水，挑选，分级，碱液去皮，漂洗，硬化，漂洗，装罐，加糖，排气封罐，杀菌、冷却，保温、检验、成品的加工工艺流程，具体操作步骤如下：
A、选料：选用八成熟的新鲜嫩核桃作原料；
B、浸盐水：将核桃剥壳后，浸入5%的食盐水中浸泡2-3h后，捞出；
C、碱液去皮：先配制由1%氢氧化钠和0.3%六偏磷酸钠配制的去皮溶液，加热至85℃，放入核桃，处理时间为3-5分钟；
D、硬化：捞出核桃，清水漂洗沥干水后，再放入含2.5%氯化钙、0.1%盐酸、0.08%羧酸甲纤维素钠的溶液中，于室温下浸泡3-4小时；
E、糖液配制：将麦芽糖入锅加水，糖、水比为1:1，熬糖至全部化开，加入占糖质量0.5%的活性炭，加热15分钟，再加入占糖质量0.3%的助滤剂硅藻土，趁热用滤布过滤，然后再用砂芯过滤泵反复过滤，至滤液清亮为止；最后加入8%蜂蜜、2%甘草液、0.05%乙二胺四乙酸、0.2%柠檬酸、1%柚皮粉，搅拌均匀；
F、装罐：净重450克的玻璃罐，装入处理的核桃280克，注入糖液170毫升即可；
G、排气封罐、杀菌、冷却：将罐头在排气箱内采用加热罐排气15分钟，随即在封罐机上封口，及时灭菌，玻璃罐杀菌公式为10-5/108℃，分段冷却至26℃，即为成品。
实施例2：
一种核桃糖水罐头的制作方法，其特征在于采用选料，剥壳，浸盐水，挑选，分级，碱液去皮，漂洗，硬化，漂洗，装罐，加糖，排气封罐，杀菌、冷却，保温、检验、成品的加工工艺流程，具体操作步骤如下：
A、选料：选用七成熟的新鲜嫩核桃作原料；
B、浸盐水：将核桃剥壳后，浸入8%的食盐水中浸泡1h后，捞出；
C、碱液去皮：先配制由1.5%氢氧化钠和0.2%六偏磷酸钠配制的去皮溶液，加热至100℃，放入核桃，处理时间为1-2分钟；
D、硬化：捞出核桃，清水漂洗沥干水后，再放入含3%氯化钙、0.2%盐酸、0.15%羧酸甲纤维素钠的溶液中，于室温下浸泡6小时；
E、糖液配制：将果糖入锅加水，糖、水比为3:2，熬糖至全部化开，加入占糖质量1%的活性炭，加热20分钟，再加入占糖质量0.8%的助滤剂硅藻土，趁热用滤布过滤，然后再用砂芯过滤泵反复过滤，至滤液清亮为止；最后加入10%果葡糖浆、5%玫瑰茄汁、0.03%乙二胺四乙酸、0.1%苹果酸、3%陈皮粉，搅拌均匀；
F、装罐：净重450克的玻璃罐，装入处理的核桃230克，注入糖液220毫升即可；
G、排气封罐、杀菌、冷却：将罐头在排气箱内采用加热罐排气30分钟，随即在封罐机上封口，及时灭菌，玻璃罐杀菌公式为10-25/100℃，分段冷却至40℃，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)
1.一种核桃糖水罐头的制作方法，其特征在于，采用选料，剥壳，浸盐水，挑选，分级，碱液去皮，漂洗，硬化，漂洗，装罐，加糖，排气封罐，杀菌、冷却，保温、检验、成品的加工工艺流程，具体操作步骤如下：
A、选料：选用新鲜成熟的新鲜嫩核桃作原料；
B、浸盐水：将核桃剥壳后，浸入2%的食盐水中浸泡1h后，捞出；
C、碱液去皮：先配制由0.8%氢氧化钠和0.1%六偏磷酸钠配制的去皮溶液，加热至65℃，放入核桃，处理时间为10分钟；
D、硬化：捞出核桃，清水漂洗沥干水后，再放入含3%氯化钙、0.5%盐酸、0.1%羧酸甲纤维素钠的溶液中，于室温下浸泡5小时；
E、糖液配制：将蛋白糖入锅加水，糖、水比为2:3，熬糖至全部化开，加入占糖质量0.1%的活性炭，加热12分钟，再加入占糖质量0.2%的助滤剂硅藻土，趁热用滤布过滤，然后再用砂芯过滤泵反复过滤，至滤液清亮为止；最后加入5%饴糖、2%枸杞汁、0.01%乙二胺四乙酸、0.3%柠檬酸、2%百合粉、1%绿茶粉，搅拌均匀；
F、装罐：净重450克的玻璃罐，装入处理的核桃300克，注入糖液150毫升即可；
G、排气封罐、杀菌、冷却：将罐头在排气箱内采用加热罐排气25分钟，随即在封罐机上封口，及时灭菌，玻璃罐杀菌公式为8-15/112℃，分段冷却至35℃，即为成品。
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| CN108991106A (zh) * | 2018-06-06 | 2018-12-14 | 孙学兵 | 一种鲜核桃仁罐头的制备方法 |
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| CN108991106A (zh) * | 2018-06-06 | 2018-12-14 | 孙学兵 | 一种鲜核桃仁罐头的制备方法 |
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