CN106376705A - 一种洋葱保健脯的加工工艺 - Google Patents
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Abstract
本发明公开了一种洋葱保健脯的加工工艺，其特征在于：采用的加工工艺流程为选料→去皮→脱臭→配制糖液→透糖→干燥→包装。有益效果：本发明产品软硬适中，微带辛辣，口感细腻、组织脆嫩，香酥清脆，具洋葱特有的鲜香风味；本产品不仅营养价值很高，富含多种营养物质和微量元素，可以增进食欲，促进消化，还具有软化血管、降低血糖和防癌抗衰老的功效，是一种绿色健康、营养美味的养生食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种洋葱保健脯的加工工艺。
背景技术
洋葱，洋葱又名球葱、圆葱、玉葱、葱头，属百合科葱属，为2年生草本植物。葱头黄铜色至淡黄色，鳞片肉质，微黄而柔软，组织细密，辣味较浓，扁圆形。洋葱性温，味辛甘。有祛痰、利尿、健胃润肠、解毒杀虫等功能，洋葱提取物还具有杀菌作用，可提高胃肠道张力、增加消化道分泌作用。
洋葱营养丰富，且气味辛辣，能刺激胃、肠及消化腺分泌，增进食欲，促进消化，且洋葱不含脂肪，其精油中含有可降低胆固醇的含硫化合物的混合物。洋葱是目前所知唯一含前列腺素A的，前列腺素A能扩张血管、降低血液黏度，因而会产生降血压、能减少外周血管和增加冠状动脉的血流量，预防血栓形成作用。对抗人体内儿茶酚胺等升压物质的作用，又能促进钠盐的排泄，从而使血压下降。洋葱还有一定的提神作用，它能帮助细胞更好地利用葡萄糖，同时降低血糖，供给脑细胞热能，是糖尿病、神志萎顿患者的食疗佳蔬。洋葱中含有一种名炎“栎皮黄素”9的物质，这是目前所知最有效的天然抗癌物质之一，它能阻止体内的生物化学机制出现变异，控制癌细胞的生长，从而具有防癌抗癌作用。
洋葱通常用做调味品，经济效益低，用于加工成洋葱保健脯可实现对洋葱原料的综合利用，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洋葱经济效益低的问题，提供一种洋葱保健脯的加工工艺。
本发明解决其技术问题所采取的技术方案是：
一种洋葱保健脯的加工工艺，其特征在于：采用的加工工艺流程为选料→去皮→脱臭→配制糖液→透糖→干燥→包装，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、肉洁白的洋葱为原料；
（2）去皮：用清水浸泡至洋葱球发亮，去洋葱茎、剥皮；
（3）脱臭：先将绿茶和沸水按1∶18的比例浸泡20分钟，然后过滤制得绿茶汁；再将洋葱放入其质量3/5的绿茶汁中煮沸22分钟，立即捞出沥水、晾晒；
（4）配制糖液：所需蛋白糖与原料之比为1∶3，把麦芽糖配成55％的糖液，加入0.1％苹果酸、5％金银花汁、0.02％苯甲酸钠；
（5）透糖：将糖液煮沸后，趁热加入洋葱浸泡；采用多次透糖法，每隔2小时将糖液单独加热浓缩，每次提高浓度3％，浓缩后趁热倒回继续浸渍，隔天重复这样的操作，生产周期为7天，看到每粒洋葱吸糖后呈半透明状态说明透糖已接近饱和，直至糖浓度达到70％，再继续浸渍3天，透糖完成；
（6）干燥：把洋葱从糖液中捞起，摊于烘盘上面，进入67℃烘房中干燥，直到含水量达8％；
（7）包装：采用小盒精美包装。
有益效果：本发明产品软硬适中，微带辛辣，口感细腻、组织脆嫩，香酥清脆，具洋葱特有的鲜香风味；本产品不仅营养价值很高，富含多种营养物质和微量元素，可以增进食欲，促进消化，还具有软化血管、降低血糖和防癌抗衰老的功效，是一种绿色健康、营养美味的养生食品。
具体实施方式
实施例1：
一种洋葱保健脯的加工工艺，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、洋葱肉洁白的洋葱为原料；
（2）去皮：用清水浸泡至洋葱球发亮，去洋葱茎、剥皮；
（3）脱臭：先将绿茶和沸水按1∶47的比例浸泡15分钟，然后过滤制得绿茶汁；再将洋葱放入其质量1/4的绿茶汁中煮沸32分钟，立即捞出沥水、晾晒；
（4）配制糖液：所需蛋白糖与原料之比为3∶4，把蛋白糖配成60％的糖液，加入0.25％柠檬酸、1％食盐、0.07％山梨酸钾；
（5）透糖：将糖液煮沸后，趁热加入洋葱浸泡；采用多次透糖法，每隔16小时将糖液单独加热浓缩，每次提高浓度2％，浓缩后趁热倒回继续浸渍，隔天重复这样的操作，生产周期为22天，看到每粒洋葱吸糖后呈半透明状态说明透糖已接近饱和，直至糖浓度达到85％，再继续浸渍7天，透糖完成；
（6）干燥：把洋葱从糖液中捞起，摊于烘盘上面，进入80℃烘房中干燥，直到含水量达12％；
（7）包装：采用小盒精美包装。
实施例2：
一种洋葱保健脯的加工工艺，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、洋葱肉洁白的洋葱为原料；
（2）去皮：用清水浸泡至洋葱球发亮，去洋葱茎、剥皮；
（3）脱臭：先将绿茶和沸水按1∶35的比例浸泡18分钟，然后过滤制得绿茶汁；再将洋葱放入其质量1/2的绿茶汁中煮沸25分钟，立即捞出沥水、晾晒；
（4）配制糖液：所需果糖与原料之比为1∶1，把果糖配成40％的糖液，加入0.75％柠檬酸、2.5％食盐、0.04％山梨酸钾；
（5）透糖：将糖液煮沸后，趁热加入洋葱浸泡；采用多次透糖法，每隔36小时将糖液单独加热浓缩，每次提高浓度5％，浓缩后趁热倒回继续浸渍，隔天重复这样的操作，生产周期为14天，看到每粒洋葱吸糖后呈半透明状态说明透糖已接近饱和，直至糖浓度达到65％，再继续浸渍5天，透糖完成；
（6）干燥：把洋葱从糖液中捞起，摊于烘盘上面，进入88℃烘房中干燥，直到含水量达18％，干燥后撒上一层川白糖；
（7）包装：采用小盒精美包装。
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)
1.一种洋葱保健脯的加工工艺，其特征在于，采用的加工工艺流程为选料→去皮→脱臭→配制糖液→透糖→干燥→包装，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、肉洁白的洋葱为原料；
（2）去皮：用清水浸泡至洋葱球发亮，去洋葱茎、剥皮；
（3）脱臭：先将绿茶和沸水按1∶18的比例浸泡20分钟，然后过滤制得绿茶汁；再将洋葱放入其质量3/5的绿茶汁中煮沸22分钟，立即捞出沥水、晾晒；
（4）配制糖液：所需蛋白糖与原料之比为1∶3，把麦芽糖配成55％的糖液，加入0.1％苹果酸、5％金银花汁、0.02％苯甲酸钠；
（5）透糖：将糖液煮沸后，趁热加入洋葱浸泡；采用多次透糖法，每隔2小时将糖液单独加热浓缩，每次提高浓度3％，浓缩后趁热倒回继续浸渍，隔天重复这样的操作，生产周期为7天，看到每粒洋葱吸糖后呈半透明状态说明透糖已接近饱和，直至糖浓度达到70％，再继续浸渍3天，透糖完成；
（6）干燥：把洋葱从糖液中捞起，摊于烘盘上面，进入67℃烘房中干燥，直到含水量达8％；
（7）包装：采用小盒精美包装。
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| CN107173510A (zh) * | 2017-06-18 | 2017-09-19 | 柴华 | 一种洋葱蜜脯的制作方法 |
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| CN101095449A (zh) * | 2006-06-27 | 2008-01-02 | 张少明 | 洋葱糖果的制作工艺 |
| CN104365970A (zh) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | 一种蜜酥蒜脯的加工工艺 |
| CN104381565A (zh) * | 2014-11-19 | 2015-03-04 | 黄存英 | 一种蜜酥蒜脯的加工工艺 |
| CN105994901A (zh) * | 2016-05-30 | 2016-10-12 | 周家勃 | 一种洋葱保健脯的加工工艺 |
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|---|---|---|---|---|
| CN101095449A (zh) * | 2006-06-27 | 2008-01-02 | 张少明 | 洋葱糖果的制作工艺 |
| CN104381565A (zh) * | 2014-11-19 | 2015-03-04 | 黄存英 | 一种蜜酥蒜脯的加工工艺 |
| CN104365970A (zh) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | 一种蜜酥蒜脯的加工工艺 |
| CN105994901A (zh) * | 2016-05-30 | 2016-10-12 | 周家勃 | 一种洋葱保健脯的加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173510A (zh) * | 2017-06-18 | 2017-09-19 | 柴华 | 一种洋葱蜜脯的制作方法 |
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