CN106106995A - 一种带有酸味的蜜枣及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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 or essential oils
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Abstract
本发明公开了一种带有酸味的蜜枣及其制备方法。由下述重量配比的原料制成的：马坝长枣50‑70份、白糖25‑30份、麦芽糖10‑15份、陈皮3‑5份、冰糖5‑10份、话梅粉3‑5份、山楂颗粒4‑5份、适量的水。其制备方法包括清洗、划缝、搅拌混合、升温等步骤，优点能提高人体免疫力，并可抑制癌细胞，能促进白细胞的生成，降低血清胆固醇，提高血清白蛋白，保护肝脏。本蜜枣中还含有抑制癌细胞，甚至可使癌细胞向正常细胞转化的物质；枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲，本方法及其配料制成的带有酸味的蜜枣不但具备以上的特点，而且生产出来的产品色泽亮丽，糖份浸入均匀，口感软滑，酸甜结合、易于消化。
Description
技术领域
本发明涉及一种带有酸味的蜜枣，具体地说是以马坝长枣为载体制成的保健食品，本发明还涉及该食品的制备方法。
背景技术
马坝长枣含有丰富的蛋白质、脂肪钙、磷、铁、维生素A、B、C及糖类，蜜枣能起到减肥的作用，蜜枣能清理肠道，排毒养颜，是女性美容养颜很好的食品，蜜枣能舒肝健胃，消食化积，是补脾健胃的食品；久服可以让皮肤细腻光滑长期饮用带有酸味的蜜枣汤的话，可去清除宿便，维持新陈代谢的功能正常，也不容易在体内堆积肥油。传统的蜜枣工艺存在多种缺陷，温度控制直接影响产品的质量，火力过大易焦，火力过小，糖份的浸入不够；另外，发展多口味的蜜枣是市场需求的必然趋势。
发明内容
本发明的目的是提供一种口感好、酸甜结合、易于消化、营养丰富、色泽亮丽且带有酸味的蜜枣及其制备方法。
本发明的目的通过以下技术方案来实现的：该种带有酸味的蜜枣是由下述重量配比的原料制成的：马坝长枣50-70份、白糖25-30份、麦芽糖10-15份、陈皮3-5份、冰糖5-10份、话梅粉3-5份、山楂颗粒4-5份、适量的水。
所述的一种带有酸味的蜜枣优先配置是由下述重量配比的原料制成的：马坝长枣58份、白糖28份、麦芽糖15份、陈皮1份、冰糖9份、话梅粉4份、山楂颗粒4.5份、适量的水。
所述的一种带有酸味的蜜枣的制备方法步骤如下：
1)将马坝长枣洗净自然晾干；
2)划缝：马坝长枣椭圆较长，以枣身的两头为点划缝，缝的深度为枣肉的五分之三，划缝控制在6-8条；
3)将白糖、麦芽糖、陈皮、冰糖和适量的水加入到锅里，锅采用电炉加热，电炉控制在90-110度左右使白糖、麦芽糖、陈皮、冰糖溶解于水，然后充分搅拌，直到混合液体呈现粘稠状，将电炉温度降至50-60度；
4)将划缝过的马坝长枣、话梅粉加入到锅里，用木棍按顺时针方向轻轻的搅动，使其全部浸入粘稠状的混合液体里，电炉温度保持50-60度，静泡2-3小时，每隔1小时搅动一次即可；
5)升温：将电炉加热，温度升至80-90度，时间为0.2-0.40小时；加热的同时进行搅拌；
6）烘干：将锅里的蜜枣取出沥干，然后平摊在竹编篮子里，撒一层山楂颗粒，然后滚动蜜枣，使其沾满山楂颗粒，再用竹排压扁蜜枣后放进干燥室干燥2-3天即可，本产品制作完成。
本发明的积极效果是：本蜜枣能提高人体免疫力，并可抑制癌细胞，能促进白细胞的生成，降低血清胆固醇，提高血清白蛋白，保护肝脏。本蜜枣中还含有抑制癌细胞，甚至可使癌细胞向正常细胞转化的物质；经常食用蜜枣的人很少患胆结石，这是因为鲜枣中丰富的维生素C，使体内多余的胆固醇转变为胆汁酸，胆固醇少了，结石形成的概率也就随之减少；枣中富含钙和铁，它们对防治骨质疏松产贫血有重要作用，中老年人更年期经常会骨质疏松，正在生长发育高峰的青少年和女性容易发生贫血，枣对他们会有十分理想的食疗作用，其效果通常是药物不能比拟的；对病后体虚的人也有良好的滋补作用；枣所含的芦丁，是一种使血管软化，从而使血压降低的物质，对高血压病有防治功效；枣还可以抗过敏、除腥臭怪味、宁心安神、益智健脑、增强食欲，本方法及其配料制成的带有酸味的蜜枣不但具备以上的特点，而且生产出来的产品色泽亮丽，糖份浸入均匀，口感软滑，酸甜结合、易于消化。
具体实施方式
结合实施例对本发明作进一步的详细描述。
本发明涉及到一种带有酸味的蜜枣是由下述重量配比的原料制成的：马坝长枣50-70份、白糖25-30份、麦芽糖10-15份、陈皮3-5份、冰糖5-10份、话梅粉3-5份、山楂颗粒4-5份、适量的水。
所述的一种带有酸味的蜜枣最佳配置是由下述重量配比的原料制成的：马坝长枣58份、白糖28份、麦芽糖15份、陈皮1份、冰糖9份、话梅粉4份、山楂颗粒4.5份、适量的水。
所述的一种带有酸味的蜜枣的制备方法步骤如下：
1)将马坝长枣洗净自然晾干；
2)划缝：马坝长枣椭圆较长，以枣身的两头为点划缝，缝的深度为枣肉的五分之三，划缝控制在8条；
3)将白糖、麦芽糖、陈皮、冰糖和适量的水加入到锅里，锅采用电炉加热，电炉控制在95度左右使白糖、麦芽糖、陈皮、冰糖溶解于水，然后充分搅拌，直到混合液体呈现粘稠状，将电炉温度降至57.5度；
4)将划缝过的马坝长枣、话梅粉加入到锅里，用木棍按顺时针方向轻轻的搅动，使其全部浸入粘稠状的混合液体里，电炉温度保持57.5度，静泡2-3小时，每隔1小时搅动一次即可；
5)升温：将电炉加热，温度升至90度，时间为0.35小时；加热的同时进行搅拌；
6）烘干：将锅里的蜜枣取出沥干，然后平摊在竹编篮子里，撒一层山楂颗粒，然后滚动蜜枣，使其沾满山楂颗粒，再用竹排压扁蜜枣后放进干燥室干燥2天即可，本产品制作完成。
Claims (3)
1.一种带有酸味的蜜枣，其特征在于它是由下述重量配比的原料制成的：马坝长枣50-70份、白糖25-30份、麦芽糖10-15份、陈皮3-5份、冰糖5-10份、话梅粉3-5份、山楂颗粒4-5份、适量的水。
2.根据权利要求1所述的一种带有酸味的蜜枣，其特征在于：它是由下述重量配比的原料制成的：马坝长枣58份、白糖28份、麦芽糖15份、陈皮1份、冰糖9份、话梅粉4份、山楂颗粒4.5份、适量的水。
3.根据权利要求1所述的一种带有酸味的蜜枣的制备方法，其特征在于：
1)将马坝长枣洗净自然晾干；
2)划缝：马坝长枣椭圆较长，以枣身的两头为点划缝，缝的深度为枣肉的五分之三，划缝控制在6-8条；
3)将白糖、麦芽糖、陈皮、冰糖和适量的水加入到锅里，锅采用电炉加热，电炉控制在90-110度左右使白糖、麦芽糖、陈皮、冰糖溶解于水，然后充分搅拌，直到混合液体呈现粘稠状，将电炉温度降至50-60度；
4)将划缝过的马坝长枣、话梅粉加入到锅里，用木棍按顺时针方向轻轻的搅动，使其全部浸入粘稠状的混合液体里，电炉温度保持50-60度，静泡2-3小时，每隔1小时搅动一次即可；
5)升温：将电炉加热，温度升至80-90度，时间为0.2-0.40小时；加热的同时进行搅拌；
6）烘干：将锅里的蜜枣取出沥干，然后平摊在竹编篮子里，撒一层山楂颗粒，然后滚动蜜枣，使其沾满山楂颗粒，再用竹排压扁蜜枣后放进干燥室干燥2-3天即可，本产品制作完成。
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