CN106509314A - 一种南瓜猕猴桃复合脯的制作方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种南瓜猕猴桃复合脯的制作方法，属于食品加工技术领域。具体以南瓜和猕猴桃为主要原料，再配以麦芽糖、柠檬酸、苯甲酸钠和食盐制备成一种南瓜猕猴桃复合脯。通过实施本发明，将南瓜和猕猴桃有机组合起来，制备出来的南瓜猕猴桃复合脯。具有补中益气、消炎止痛、解毒杀虫功能，同时还具有降低血脂、软化血管和延缓衰老等功效，是一种经济实惠、绿色健康的休闲食品。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种南瓜猕猴桃复合脯的制作方法。
背景技术
南瓜在日常生活中一般作为主食食用，而猕猴桃则作为水果零食食用，两者的功效和作用也各不相同，作为一种创新就是要把不相同的两种食物加以混合得到一种复合脯食物以满足不同的人群需要。南瓜：性平、温，味甘，入肺、脾、胃，果实含瓜氨酸20.9毫克％、精氨酸、天门冬素、胡芦巴碱、腺嘌呤、胡萝卜素、维生素B、抗坏血酸、脂肪2％、葡萄糖、蔗糖、戊聚糖及甘露醇等。主肺痈；哮证；痈肿；烫伤；毒蜂螫伤，具有补中益气、消炎止痛、解毒杀虫的功效。
猕猴桃中含有丰富的维生素C、蛋白质、脂肪和矿物质。此外，猕猴桃籽油中富含黄酮类、多酚类、微量元素硒及其他生物活性物质，其中亚油酸、亚麻酸等不饱和脂肪酸占75％以上。研究表明，猕猴桃具有辅助降低血脂、软化血管和延缓衰老等功效。
发明内容
本发明的目的是提供一种南瓜猕猴桃复合脯的制作方法，以满足不同的人群需要。
本发明的技术方案：
一种南瓜猕猴桃复合脯的制作方法，由南瓜50％，猕猴桃35％，麦芽糖15％，柠檬酸0.25％，苯甲酸钠0.02％，食盐适量组成。
本发明具体操作步骤为：
(1)原料挑选：选用无病虫害、无机械损伤的新鲜南瓜；选用颜色鲜艳、无病虫害、无机械损伤的猕猴桃；
(2)南瓜清洗、去皮：用流动水将南瓜充分刷洗干净，用不锈钢刀削去表皮去掉瓜籽和瓜瓤，再破碎成小块，浸泡在0.25％柠檬酸溶液中护色10分钟；
(3)猕猴桃处理：将猕猴桃洗干净后，手工去皮便可备用；
(4)蒸煮：把切好的南瓜块放在蒸锅中蒸煮，蒸透为止；
(5)打浆：将蒸熟的南瓜和处理好的猕猴桃分别用打浆机打成均匀、细腻的浆体备用；
(6)混合：将所有原料混合，麦芽糖、柠檬酸、苯甲酸钠先用适量的水溶化；
(7)浇模、烘干：将混合料定量浇入刷好植物油的模具里，轻轻振动模具，使上液面平整浆液厚度8-10mm，再送入干燥室用78℃的热风连续干燥4-6h，复合脯呈半透明状，富有弹性，手压不粘时即可，水分含量为10-12％；
(8)包装：将烘干的复合脯除去碎屑和不成形的小块，按一定重量装入食品袋内包装。最后对经检验合格的产品打码，装箱入库整个过程便算完成。
本发明的有益效果：本发明产品口感酥脆，猕香味浓郁，甜度适宜，本产品具有补中益气、消炎止痛、解毒杀虫功能，同时还具有降低血脂、软化血管和延缓衰老等功效，是一种经济实惠、绿色健康的休闲食品。
具体实施方式
下面结合实例对本发明作进一步说明：
一种南瓜猕猴桃复合脯的制作方法，由南瓜50千克，猕猴桃35千克，麦芽糖15千克，柠檬酸0.25千克，苯甲酸钠0.02千克，食盐适量组成。
本发明具体操作步骤为：
(1)原料挑选：选用无病虫害、无机械损伤的新鲜南瓜；选用颜色鲜艳、无病虫害、无机械损伤的猕猴桃；
(2)南瓜清洗、去皮：用流动水将南瓜充分刷洗干净，用不锈钢刀削去表皮去掉瓜籽和瓜瓤，再破碎成小块，浸泡在0.25％柠檬酸溶液中护色10分钟；
(3)猕猴桃处理：将猕猴桃洗干净后，手工去皮便可备用；
(4)蒸煮：把切好的南瓜块放在蒸锅中蒸煮，蒸透为止；
(5)打浆：将蒸熟的南瓜和处理好的猕猴桃分别用打浆机打成均匀、细腻的浆体备用；
(6)混合：将所有原料混合，麦芽糖、柠檬酸、苯甲酸钠先用适量的水溶化；
(7)浇模、烘干：将混合料定量浇入刷好植物油的模具里，轻轻振动模具，使上液面平整浆液厚度8-10mm，再送入干燥室用78℃的热风连续干燥4-6h，复合脯呈半透明状，富有弹性，手压不粘时即可，水分含量为10-12％；
(8)包装：将烘干的复合脯除去碎屑和不成形的小块，按一定重量装入食品袋内包装。最后对经检验合格的产品打码，装箱入库整个过程便算完成。
Claims (1)
1.一种南瓜猕猴桃复合脯的制作方法，其特征在于配方、制作方法具体如下：
(1)配方：一种南瓜猕猴桃复合脯的制作方法，由南瓜50％，猕猴桃35％，麦芽糖15％，柠檬酸0.25％，苯甲酸钠0.02％，食盐适量组成；
(2)制作方法：
a、原料挑选：选用无病虫害、无机械损伤的新鲜南瓜；选用颜色鲜艳、无病虫害、无机械损伤的猕猴桃；
b、南瓜清洗、去皮：用流动水将南瓜充分刷洗干净，用不锈钢刀削去表皮去掉瓜籽和瓜瓤，再破碎成小块，浸泡在0.25％柠檬酸溶液中护色10分钟；
c、猕猴桃处理：将猕猴桃洗干净后，手工去皮便可备用；
d、蒸煮：把切好的南瓜块放在蒸锅中蒸煮，蒸透为止；
e、打浆：将蒸熟的南瓜和处理好的猕猴桃分别用打浆机打成均匀、细腻的浆体备用；
f、混合：将所有原料混合，麦芽糖、柠檬酸、苯甲酸钠先用适量的水溶化；
g、浇模、烘干：将混合料定量浇入刷好植物油的模具里，轻轻振动模具，使上液面平整浆液厚度8-10mm，再送入干燥室用78℃的热风连续干燥4-6h，复合脯呈半透明状，富有弹性，手压不粘时即可，水分含量为10-12％；
h、(8)包装：将烘干的复合脯除去碎屑和不成形的小块，按一定重量装入食品袋内包装，最后对经检验合格的产品打码，装箱入库整个过程便算完成。
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