CN106417852A - 一种甘草杨梅蜜饯的工艺与配方 - Google Patents
一种甘草杨梅蜜饯的工艺与配方 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- 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
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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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