CN106417858A - 一种果味薯莨条的加工方法 - Google Patents
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Abstract
本发明公开了一种果味薯莨条的加工方法，属于食品加工领域。其特征是，采用原料挑选→清洗→去皮切分→硬化→第一次糖煮→第二次糖煮→第三次糖煮→干燥→包装的加工步骤，有益效果：本发明产品形状饱满，具有薯莨特有清香的风味，表面干爽，口感清脆香甜，风味独特。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，是一种集营养和保健价值与一体的低热量、低脂肪的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种果味薯莨条的加工方法。
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，加工成果味薯莨条，食用方便，营养丰富，商品价值提高。
发明内容
本发明的目的是提供一种薯莨果脯的制作方法，工艺简单，实施方便，制得的果味薯莨条营养成分存留好，软硬适度，口感甘甜，含糖量适中，适于日常食用。
本发明所采取的技术方案是：一种果味薯莨条的加工方法，其特征在于：采用原料挑选→清洗→去皮切分→硬化→第一次糖煮→第二次糖煮→第三次糖煮→干燥→包装的加工步骤：
（1）原料处理：薯莨经挑选、洗净、去皮后，切成长3.5cm、宽1cm、厚0.5cm的薯莨条；
（2）硬化：将薯莨条立即投入饱和氢氧化钙溶液硬化处理，浸泡硬化时间为2h，再用清水冲洗1h，除去过多的氢氧化钙；
（3）糖煮：第一次糖煮，将薯莨条放入糖浓度为25％的乳糖液中，小火煮制15min，降温至38℃，在真空度0.18MPa下真空渗糖16min，缓慢放气，在糖液中加入适量的浓缩醋栗汁，浸泡12h，第二次和第三次糖煮、真空渗糖和浸泡，方法同上，但第二次糖浓度为36％，第三次47％，第三次浸泡时添加0.005％山梨酸钾作防腐剂；
（4）干燥：沥去糖液，在烘箱中于65℃下烘干6h，至含水量为12％；
（5）包装：真空包装，杀菌后即为成品。
有益效果：本发明产品形状饱满，具有薯莨特有清香的风味，表面干爽，口感清脆香甜，风味独特。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，是一种集营养和保健价值与一体的低热量、低脂肪的绿色食品。
具体实施方式
实施例1：
一种果味薯莨条的加工方法，主要采用以下步骤：
（1）原料处理：薯莨经挑选、洗净、去皮后，切成长4cm、宽2.5cm、厚0.6cm的薯莨条；将胡萝卜洗净后切成丝，加入薯莨条；
（2）硬化：将薯莨条立即投入饱和氢氧化钙溶液硬化处理，浸泡硬化时间为3-5h，再用清水冲洗45min，除去过多的氢氧化钙；
（3）糖煮：第一次糖煮，将薯莨条放入糖浓度为35％的麦芽糖液中，小火煮制15min，降温至55℃，在真空度0.07MPa下真空渗糖35min，缓慢放气，在糖液中加入适量的浓缩柠檬汁，浸泡28h，第二次和第三次糖煮、真空渗糖和浸泡，方法同上，但第二次糖浓度为40％，第三次45％，第三次浸泡时添加0.02％苯甲酸钠和5%蜂蜜；
（4）干燥：沥去糖液，在烘箱中于65℃下烘干8-10h，至含水量为18％；
（5）包装：真空包装，杀菌后即为成品。
实施例2：
一种果味薯莨条的加工方法，主要采用以下步骤：
（1）原料处理：薯莨经挑选、洗净、去皮后，切成长3.5cm、宽1.5cm、厚0.8cm的薯莨条；
（2）硬化：将薯莨条立即投入饱和氢氧化钙溶液硬化处理，浸泡硬化时间为12h，再用清水冲洗3.5h，除去过多的氢氧化钙；
（3）糖煮：第一次糖煮，将薯莨条放入糖浓度为30％的木糖醇糖液中，小火煮制18min，降温至65℃，在真空度0.15MPa下真空渗糖20min，缓慢放气，在糖液中加入适量的浓缩苹果汁和饴糖，浸泡36h，第二次和第三次糖煮、真空渗糖和浸泡，方法同上，但第二次糖浓度为37％，第三次45％，第三次浸泡时添加0.01％山梨酸钾和果葡糖浆；
（4）干燥：沥去糖液，在烘箱中于85℃下烘干5-7h，至含水量为12-18％；
（5）包装：真空包装，杀菌后即为成品。
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)
1.一种果味薯莨条的加工方法，其特征在于：采用原料挑选→清洗→去皮切分→硬化→第一次糖煮→第二次糖煮→第三次糖煮→干燥→包装的加工步骤：
（1）原料处理：薯莨经挑选、洗净、去皮后，切成长3.5cm、宽1cm、厚0.5cm的薯莨条；
（2）硬化：将薯莨条立即投入饱和氢氧化钙溶液硬化处理，浸泡硬化时间为2h，再用清水冲洗1h，除去过多的氢氧化钙；
（3）糖煮：第一次糖煮，将薯莨条放入糖浓度为25％的乳糖液中，小火煮制15min，降温至38℃，在真空度0.18MPa下真空渗糖16min，缓慢放气，在糖液中加入适量的浓缩醋栗汁，浸泡12h，第二次和第三次糖煮、真空渗糖和浸泡，方法同上，但第二次糖浓度为36％，第三次47％，第三次浸泡时添加0.005％山梨酸钾作防腐剂；
（4）干燥：沥去糖液，在烘箱中于65℃下烘干6h，至含水量为12％；
（5）包装：真空包装，杀菌后即为成品。
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| CN107198164A (zh) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | 一种果味雪莲片的加工方法 |
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| 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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| 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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| CN107198164A (zh) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | 一种果味雪莲片的加工方法 |
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