CN106387266A - 一种薯莨营养香饯的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—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
- 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, essential oils
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Abstract
本发明公开了一种薯莨营养香饯的加工方法，属于食品加工领域。其特征在于：采用薯莨→清洗→去皮→切片→护色→硬化→清洗→烫漂→糖制→烘烤→上糖粉的加工工艺流程。有益效果：本发明产品口感细腻、脆嫩，清脆爽口，具有薯莨特有的香糯风味；本品有利于提高人机体免疫功能、促进骨骼发育，具有清热解毒、止血活血的功效，老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种薯莨营养香饯的加工方法。
背景技术
薯莨，又名山羊头、金花果、红药子、血三七、血母、山猪薯、茹榔等，是薯蓣科薯蓣属的一种多年生藤本野生植物，药用其块茎，盛产于我国浙江南部、福建、台湾、湖南、江西南部、广东、广西、四川、贵州、云南、西藏墨脱等地。中医认为，薯莨味微苦涩，无毒，具有清热解毒、止血活血、收敛止痒、行气止痛、活血祛瘀、抗菌等功能。薯莨块茎作为药物，主要用于治疗内伤吐血、外伤出血、胃炎、肠炎、筋骨痛、痢疾、失血性贫血、月经不调、月经过多、血崩、产后腹痛、痈疮肿毒、毒蛇咬伤等症。广西壮族民间主要用于治疗痢疾、腹泻等。现代分析表明，薯莨的主要化学成分是鞣质，还含有酚类，甙类及蛋白质、糖类、黏液等成分。
新鲜的薯莨不易贮藏，用于加工成薯莨营养香饯可实现对薯莨的综合利用，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薯莨不易贮藏的问题，提供一种薯莨营养香饯的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种薯莨营养香饯的加工方法，其特征在于，采用薯莨→清洗→去皮→切片→护色→硬化→清洗→烫漂→糖制→烘烤→上糖粉的加工工艺流程，具体操作步骤为：
（1）原料选择：选择块茎大、皮薄，优质新鲜的薯莨；
（2）清洗：将经过挑选的薯莨表皮上的泥沙、尘土用清水洗净；
（3）去皮：将薯莨块茎放入96℃、5%的氢氧化钠溶液中处理，直到表皮一碰即脱时，立即取出用水冲洗；
（4）切片：用切片机将薯莨切成厚0.2cm的薄片，剔除形状不规则的薯莨片和杂色薯莨片；
（5）护色和硬化：切片后，立即将薯莨片投入含0.1%维生素C、0.35%苹果酸和0.2%氯化钙的混合溶液中处理35min，再用0.2%的石灰水溶液浸泡10h；
（6）清洗：用清水将护色硬化后的薯莨片漂洗6h，换水4次，洗去薯莨片表面的淀粉及残余的护色硬化液；
（7）烫漂：清洗后的薯莨片在沸水中烫漂3min，烫至八成熟，待薯莨片不沉时捞出，放冷水中漂洗，洗净表面的淀粉；
（8）糖制：将处理好的薯莨片放入网袋中，在夹层锅中配制48%的乳糖液并用柠檬酸调pH值至1.7，糖液在夹层锅中煮沸20min后，加入少许的百香果汁、菊花脑和洛神花，再将薯莨片投入夹层锅中煮至30min后捞出，投入到52%的冷乳糖液中浸渍28h；再分别投入55%、62%、68%、70%的乳糖液中进行糖煮、糖渍，淋上少许山楂果汁，待薯莨片煮至半透明状、含糖量达到75%时取出，沥去残余的糖液；
（9）烘烤：将薯莨片摊在烤盘中，在远红外箱中以66℃的温度烘烤12h，烘至薯莨片为乳白色至淡黄色、含水量7%时取出；
（10）上糖粉：干燥后，在薯莨片的表面撒上5%的枸杞冰糖粉，拌匀后筛去多余的糖粉即得成品。
有益效果：本发明产品口感细腻、脆嫩，清脆爽口，具有薯莨特有的香糯风味；本品有利于提高人机体免疫功能、促进骨骼发育，具有清热解毒、止血活血的功效，是一种老少皆宜、经济实惠的绿色营养食品。
具体实施方式
实施例1：
一种薯莨营养香饯的加工方法，具体操作步骤为：
（1）原料选择：选择块茎大、皮薄，优质新鲜的薯莨；
（2）清洗：将经过挑选的薯莨表皮上的泥沙、尘土用清水洗净；
（3）去皮：将薯莨块茎放入100℃、10%的氢氧化钠溶液中处理，直到表皮一碰即脱时，立即取出用水冲洗；
（4）切片：用切片机将薯莨切成厚0.5cm的薄片，剔除形状不规则的薯莨片和杂色薯莨片；
（5）护色和硬化：切片后，立即将薯莨片投入含0.1%碳酸氢钠、0.2%苹果酸和0.5%氯化钙的混合溶液中处理30min，再用3%的石灰水溶液浸泡4h；
（6）清洗：用清水将护色硬化后的薯莨片漂洗1h，换水3次，洗去薯莨片表面的淀粉及残余的护色硬化液；
（7）烫漂：清洗后的薯莨片在沸水中烫漂5min，烫至七成熟，待薯莨片不沉时捞出，放冷水中漂洗，洗净表面的淀粉；
（8）糖制：将处理好的薯莨片放入网袋中，在夹层锅中配制30%的果糖液并用苹果酸调pH值至4.5，糖液在夹层锅中煮沸15min后，加入少许的郁李仁、栀子和橘皮，再将薯莨片投入夹层锅中煮至35min后捞出，投入到35%的冷糖液中浸渍12h；再分别投入40%、45%、50%、55%的糖液中进行糖煮、糖渍，淋上少许覆盆子汁、干荷叶，待薯莨片煮至半透明状、含糖量达到58%时取出，沥去残余的糖液；
（9）烘烤：将薯莨片摊在烤盘中，在远红外箱中以65℃的温度烘烤15h，烘至薯莨片为乳白色至淡黄色、含水量18%时取出；
（10）上糖粉：干燥后，在薯莨片的表面撒上10%的菱角糖粉，拌匀后筛去多余的糖粉即得成品。
实施例2：
一种薯莨营养香饯的加工方法，具体操作步骤为：
（1）原料选择：选择块茎大、皮薄，优质新鲜的薯莨；
（2）清洗：将经过挑选的薯莨表皮上的泥沙、尘土用清水洗净；
（3）去皮：将薯莨块茎放入90℃、12%的氢氧化钠溶液中处理，直到表皮一碰即脱时，立即取出用水冲洗；
（4）切片：用切片机将薯莨切成厚1.2cm的薄片，剔除形状不规则的薯莨片和杂色薯莨片；
（5）护色和硬化：切片后，立即将薯莨片投入含1%维生素C、0.25%柠檬酸和0.6%氯化钙的混合溶液中处理20min，再用5%的石灰水溶液浸泡2h；
（6）清洗：用清水将护色硬化后的薯莨片漂洗4h，换水6次，洗去薯莨片表面的淀粉及残余的护色硬化液；
（7）烫漂：清洗后的薯莨片在沸水中烫漂25min，烫至八成熟，待薯莨片不沉时捞出，放冷水中漂洗，洗净表面的淀粉；
（8）糖制：将处理好的薯莨片放入网袋中，在夹层锅中配制35%的木糖醇糖液并用柠檬酸调pH值至2.7，糖液在夹层锅中煮沸20min后，加入少许的薏苡仁、蒲公英、木香和枳椇子，再将薯莨片投入夹层锅中煮至45min后捞出，投入到55%的冷糖液中浸渍30h；再分别投入60%、65%、68%、75%的糖液中进行糖煮、糖渍，淋上少许猕猴桃汁，待薯莨片煮至半透明状、含糖量达到70%时取出，沥去残余的糖液；
（9）烘烤：将薯莨片摊在烤盘中，在远红外箱中以55℃的温度烘烤12h，烘至薯莨片为乳白色至淡黄色、含水量8%时取出；
（10）上糖粉：干燥后，在薯莨片的表面撒上25%的蛋白糖粉，拌匀后筛去多余的糖粉即得成品。
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)
1.一种薯莨营养香饯的加工方法，其特征在于，采用薯莨→清洗→去皮→切片→护色→硬化→清洗→烫漂→糖制→烘烤→上糖粉的加工工艺流程，具体操作步骤为：
（1）原料选择：选择块茎大、皮薄，优质新鲜的薯莨；
（2）清洗：将经过挑选的薯莨表皮上的泥沙、尘土用清水洗净；
（3）去皮：将薯莨块茎放入96℃、5%的氢氧化钠溶液中处理，直到表皮一碰即脱时，立即取出用水冲洗；
（4）切片：用切片机将薯莨切成厚0.2cm的薄片，剔除形状不规则的薯莨片和杂色薯莨片；
（5）护色和硬化：切片后，立即将薯莨片投入含0.1%维生素C、0.35%苹果酸和0.2%氯化钙的混合溶液中处理35min，再用0.2%的石灰水溶液浸泡10h；
（6）清洗：用清水将护色硬化后的薯莨片漂洗6h，换水4次，洗去薯莨片表面的淀粉及残余的护色硬化液；
（7）烫漂：清洗后的薯莨片在沸水中烫漂3min，烫至八成熟，待薯莨片不沉时捞出，放冷水中漂洗，洗净表面的淀粉；
（8）糖制：将处理好的薯莨片放入网袋中，在夹层锅中配制48%的乳糖液并用柠檬酸调pH值至1.7，糖液在夹层锅中煮沸20min后，加入少许的百香果汁、菊花脑和洛神花，再将薯莨片投入夹层锅中煮至30min后捞出，投入到52%的冷乳糖液中浸渍28h；再分别投入55%、62%、68%、70%的乳糖液中进行糖煮、糖渍，淋上少许山楂果汁，待薯莨片煮至半透明状、含糖量达到75%时取出，沥去残余的糖液；
（9）烘烤：将薯莨片摊在烤盘中，在远红外箱中以66℃的温度烘烤12h，烘至薯莨片为乳白色至淡黄色、含水量7%时取出；
（10）上糖粉：干燥后，在薯莨片的表面撒上5%的枸杞冰糖粉，拌匀后筛去多余的糖粉即得成品。
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| CN107125407A (zh) * | 2017-06-27 | 2017-09-05 | 明毅强 | 一种果味薯莨蜜饯的加工方法 |
| CN107279444A (zh) * | 2017-05-27 | 2017-10-24 | 芜湖市三山区绿色食品产业协会 | 一种薯莨果脯的制作方法 |
| CN108419881A (zh) * | 2018-01-26 | 2018-08-21 | 百色学院 | 一种百香果果皮制备风味果干的方法 |
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| CN105341292A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种芋艿保健脯的加工方法 |
| CN105941808A (zh) * | 2016-05-30 | 2016-09-21 | 周家勃 | 一种果味薯莨条的加工方法 |
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| CN105341292A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种芋艿保健脯的加工方法 |
| CN105941808A (zh) * | 2016-05-30 | 2016-09-21 | 周家勃 | 一种果味薯莨条的加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107279444A (zh) * | 2017-05-27 | 2017-10-24 | 芜湖市三山区绿色食品产业协会 | 一种薯莨果脯的制作方法 |
| CN107125407A (zh) * | 2017-06-27 | 2017-09-05 | 明毅强 | 一种果味薯莨蜜饯的加工方法 |
| CN108419881A (zh) * | 2018-01-26 | 2018-08-21 | 百色学院 | 一种百香果果皮制备风味果干的方法 |
| CN108419881B (zh) * | 2018-01-26 | 2021-09-10 | 百色学院 | 一种百香果果皮制备风味果干的方法 |
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