CN106417852A - 一种甘草杨梅蜜饯的工艺与配方 - Google Patents
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Abstract
本发明公开一种甘草杨梅蜜饯的工艺与配方，由杨梅、甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉、糖液、水组成；其工艺流程：将原料挑选、清洗、腌制、糖煮、干燥、上糖衣、包装、成品；工艺流程中的每一步骤要制定具体的操作要点，检查产品质量。具有止渴、消食、润肺、益气涤肠胃、止呕秽、止痢的功效。
Description
技术领域
本发明涉及保健食品领域，尤指一种甘草杨梅蜜饯的工艺与配方。
背景技术
随着社会的进步，人们生活水平的不断提高，必然伴随着对生命的重视和对健康长寿的追求，另一方面，在社会文明进步的同时，也给人类带来生存环境的污染；此外，高度紧张的工作节奏、过度精细的食品等因素也造成某些疾病发病率的上升。因此，人们不断地在寻求能有效防御疾病、延年益寿、促进健康的保健食品。中草药保健食品，在我国有着悠久的历史，中华药药膳和中华传统保健饮食有几千年积累起来的经验和实践，这是国内外人士所一致认可的。
中草药系列保健品使用人群较为广泛。可用于健康者、作为增强体质，抵御疾病的保健品，更可用于亚健康者、作为调节机体平衡失调所引起的种种不适而恢复健康状态，还可用于患有疾病者作为辅助康复用品。由此可见，一个中草药保健食品，只有经过现代化实验手段证明具有明确的功能，才能被广大消费者所接受，产品才有生命力。也就是说首先要具有科学的有效性、然后才有可能具有被广泛认同，广泛使用的普及性。
甘草性味甘平，归肺、脾、肾经。用于脾胃虚弱、倦怠无力、心悸气短、咳嗽痰多、脘腹疼痛、四肢挛急、痈肿疮毒、缓解药物毒性、还有肾上腺皮质激素样作用、抗炎症、抗变态反应、抗消化性溃疡、解毒、抗癌等作用。
杨梅果酸、甘，平。杨梅果肉的含糖量为12％-13％，含酸量为0.5％-1.1％，富含纤维素、矿质元素、维生素和一定量的蛋白质、脂肪、果胶及8种对人体有益的氨基酸，其果实中钙、磷、铁含量要高出其他水果10多倍，具有消食、止渴、生津、消暑、除湿、御寒、止泻、利尿、治霍乱等多种医疗功效。
现有技术中，甘草杨梅蜜饯确在市场出现，但不同配方、工艺方法，保健效果也不相同。
发明内容
甘草杨梅蜜饯确有保健作用、方便人们食用，本发明提供一种甘草杨梅蜜饯的工艺与配方，具有补脾益气、清热解毒、润肺止咳、缓急止痛、调和诸药生津解渴，和胃消食的功效。
本发明的技术方案：
一种甘草杨梅蜜饯的工艺与配方，配方：杨梅、甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉、糖液、水组成。
工艺流程
原料→挑选→清洗→腌制→糖煮→干燥→上糖衣→包装→成品。
操作要点
①挑选：用罐头生产选出的原料，经制取果汁后滤出的杨梅果实用于制作杨梅蜜饯。
②腌制：将甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉与杨梅果拌匀，拌时不要把果实搅烂，密闭于瓷质容器中腌制48h。
③干燥：取出腌制后的杨梅果于太阳暴晒1日，或在65％烘箱中烘烤8h，不可过焦和烤糊。
④糖煮：把干燥后的杨梅果实在熬制好的85％的糖液中稍煮一下立即取出，以机械通风迅速吹凉，有糖液在杨梅果表面结晶，则需加水稀释糖液并添加适量柠檬酸；糖液在杨梅表面流动，则需浓缩糖液或添加适量白糖。
⑤上糖衣：干燥后的杨梅果应保持一定的润度，这样才会形成粘稠糖层，以不流滴、不结晶为准，套马杆太过于湿润，上糖液时会很快形成一层硬结晶糖而影响口味；套杨梅果过于湿润，则上糖液时会出现糖液流滴，影响观感。
⑥包装、成品：上好糖液，稍事风凉即可用塑料薄膜包装密封出售。
产品质量指标
①感官指标：成品色泽深红，果肉与果核完整且不分裂，果肉黏附糖质既不显得干燥也不能流动；甜酸适宜，有各种添加香料的明显香味；无杂质存在。
②理化指标：铅≤1.0mg/kg，砷≤0.5mg/kg，铜≤10.0mg/kg。
③微生物指标：细菌总数≤100个/g，大肠菌群≤6个/100g，不得检出致病菌。
本发明的有益效果：蜜饯营养丰富，含有大量的葡萄糖，果糖，极易被人体吸收利用；甘草杨梅蜜饯具有止渴、消食、润肺、益气涤肠胃、止呕秽、止痢的功效。
具体实施方式
下面结合实施例对本发明作进一步说明：
一种甘草杨梅蜜饯的工艺与配方，配方：杨梅、甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉、糖液、水组成。
工艺流程
原料→挑选→清洗→腌制→糖煮→干燥→上糖衣→包装→成品。
操作要点
①挑选：用罐头生产选出的原料，经制取果汁后滤出的杨梅果实用于制作杨梅蜜饯。
②腌制：将甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉与杨梅果拌匀，拌时不要把果实搅烂，密闭于瓷质容器中腌制48h。
③干燥：取出腌制后的杨梅果于太阳暴晒1日，或在65％烘箱中烘烤8h，不可过焦和烤糊。
④糖煮：把干燥后的杨梅果实在熬制好的85％的糖液中稍煮一下立即取出，以机械通风迅速吹凉，有糖液在杨梅果表面结晶，则需加水稀释糖液并添加适量柠檬酸；糖液在杨梅表面流动，则需浓缩糖液或添加适量白糖。
⑤上糖衣：干燥后的杨梅果应保持一定的润度，这样才会形成粘稠糖层，以不流滴、不结晶为准，套马杆太过于湿润，上糖液时会很快形成一层硬结晶糖而影响口味；套杨梅果过于湿润，则上糖液时会出现糖液流滴，影响观感。
⑥包装、成品：上好糖液，稍事风凉即可用塑料薄膜包装密封出售。
产品质量指标
①感官指标：成品色泽深红，果肉与果核完整且不分裂，果肉黏附糖质既不显得干燥也不能流动；甜酸适宜，有各种添加香料的明显香味；无杂质存在。
②理化指标：铅≤1.0mg/kg，砷≤0.5mg/kg，铜≤10.0mg/kg。
③微生物指标：细菌总数≤100个/g，大肠菌群≤6个/100g，不得检出致病菌。
Claims (1)
1.一种甘草杨梅蜜饯的工艺与配方，包括杨梅、甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉、糖液、水，其特征在于：配方、工艺流程、操作要点、产品质量指标，具体操作要求如下：
(1)配方：杨梅、甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉、糖液、水组成；
(2)工艺流程：原料→挑选→清洗→腌制→糖煮→干燥→上糖衣→包装→成品；
(3)操作要点
①挑选：用罐头生产选出的原料，经制取果汁后滤出的杨梅果实用于制作杨梅蜜饯；
②腌制：将甘草粉、肉桂粉、香草粉、月桂叶粉、丁香粉与杨梅果拌匀，拌时不要把果实搅烂，密闭于瓷质容器中腌制48h；
③干燥：取出腌制后的杨梅果于太阳暴晒1日，或在65％烘箱中烘烤8h，不可过焦和烤糊；
④糖煮：把干燥后的杨梅果实在熬制好的85％的糖液中稍煮一下立即取出，以机械通风迅速吹凉，有糖液在杨梅果表面结晶，则需加水稀释糖液并添加适量柠檬酸；糖液在杨梅表面流动，则需浓缩糖液或添加适量白糖；
⑤上糖衣：干燥后的杨梅果应保持一定的润度，这样才会形成粘稠糖层，以不流滴、不结晶为准，套马杆太过于湿润，上糖液时会很快形成一层硬结晶糖而影响口味；套杨梅果过于湿润，则上糖液时会出现糖液流滴，影响观感；
⑥包装、成品：上好糖液，稍事风凉即可用塑料薄膜包装密封出售；
(4)产品质量指标
①感官指标：成品色泽深红，果肉与果核完整且不分裂，果肉黏附糖质既不显得干燥也不能流动；甜酸适宜，有各种添加香料的明显香味；无杂质存在；
②理化指标：铅≤1.0mg/kg，砷≤0.5mg/kg，铜≤10.0mg/kg；
③微生物指标：细菌总数≤100个/g，大肠菌群≤6个/100g，不得检出致病菌。
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