CN107006667A - 一种野生鲜山楂穿糖衣的制备方法 - Google Patents
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Abstract
一种野生鲜山楂穿糖衣的制备方法：含如下步骤：(1)、采用野生鲜山楂分拣，清洗、晾干水气、去核，(2)、用消毒竹签将山楂串成串；(3)、按一定比例的水、白糖、冰糖、麦芽糖、芝麻均匀混合；(4)、按一定比例的白糖、冰糖、麦芽糖溶入水中小火熬成糖稀；A、将经过步骤(1)、(2)的山楂串，放入备好的糖稀里快速翻滚，B、将经过步骤(1)、(2)、(4)的糖衣山楂串在糖稀里翻滚，用糯米纸包裹。其有益效果是，提供一种野生鲜山楂穿糖衣的制备方法，去除野生山楂酸味太重的缺陷，将山楂加工成穿糖衣的山楂串，酸甜适中、美味可口，是一种绿色美味食品，也可以有效的缓解“三高疾病”及肥胖病源，增加农民采摘的经济收入。
Description
技术领域
本发明属食品加工领域，具体涉及一种野生山楂穿糖衣的制备方法技
术领域。
背景技术
山楂是乔木科生长适应力强，农村房前屋后、田边地角，无农药化肥污染的纯天然食物。因其酸味太重，只有在成熟季节食用一部分，造成了山楂资源大量浪费，影响农民的经济收入。
众所周知，山楂是食药两用的好食材，而且全国各地都有野生山楂或种植山楂。山楂最大功能是：消食、化积。焦山楂、止泻、止莉、它含有酒石酸、黄酮及苷类维生素C等；山楂在中药中功能之多；能够预防高血压、高血糖、高血脂，同时，又是肠道的清道夫，能够消食化积、减轻肥胖。目前，我国山楂种植面积大，但从事山楂深加工的工厂不多呢？主要的原因是因山楂鲜果酸味太重、鲜果保鲜难、鲜果深加工后保质难等，只能在山楂成熟季节食用一段时间，因此，造成了野生山楂的资源频频浪费。山楂串在糖稀里翻滚制备糖衣山楂，看似简单事实并非如此，没有三、五年的制作经验是很难达到技术要求的。若糖衣厚薄不均匀，会导致山楂串的颜色不一致，吃到的糖衣山楂酸、甜味道不一，而且糖衣层薄处的果肉会变黄，所以说看似简单的山楂串在糖稀里翻滚的这一瞬间是核心技术。若翻滚的山楂糖衣厚薄不均匀会影响一批产品的变质报废。所以，山楂串在糖稀里翻滚是制作糖衣山楂的核心技术。
发明内容
本发明的目的是通过如下步骤来实现的：
一种野生鲜山楂穿糖衣的制备方法：包括原料制备和加工方法，其中：
原料制备包括如下步骤：
(1)、主料制备：采用野生鲜山楂分拣，清洗、晾干水汽、去核，保持鲜山楂的鲜红色及去核周边果肉不变质；
(2)、用消毒后竹签将去核的山楂5-6棵串成山楂串；
(3)、芝麻糖稀的制备：按重量百分比：水54.0％-60.0％、白糖28.0％-34.0％、冰糖5.0％-6.0％、麦芽糖5.0％-6.0％、芝麻0.2％-0.4％混合并搅拌均匀；
(4)、糖稀的制备：按重量百分比将：白糖28.0％-33.0％克、冰糖5.0％-6.0％、麦芽糖5.0％-6.0％溶入54.0％-60.0％水中小火熬成糖稀备用；
加工方法包括如下步骤：
A、将经过步骤(1)、(2)步骤的山楂串，放入步骤(4)的糖稀里快速翻滚1-2秒，糖稀的温度为140℃-160℃，每个山楂均匀的穿好一层厚度为2-4微米的糖衣山楂串；
B、将经过步骤(1)、(2)、(4)的糖衣山楂串在步骤(3)的芝麻糖稀里翻滚使每个山楂均匀的粘上芝麻颗粒，用糯米纸包裹即可包装上市。
本发明的有益效果是，提供一种野生鲜山楂穿糖衣的制备方法，去除野生山楂酸味太重的缺陷，将山楂加工成穿糖衣的山楂串，酸甜适中、美味可口，是一种绿色美味食品，也可以有效的缓解“三高疾病”及肥胖病源，增加农民采摘的经济收入。
具体实施方式
实施例一
一种野生鲜山楂穿糖衣的制备方法：包括原料制备和加工方法，其中：
原料制备包括如下步骤：
(1)、主料制备：采用野生鲜山楂分拣，清洗、晾干水汽、去核，保持鲜山楂的鲜红色及去核周边果肉不变质；
(2)、用消毒后竹签将去核的山楂5-6棵串成山楂串；
(3)、芝麻糖稀的制备：重量百分比：水1000克、白糖550克、冰糖100克、麦芽糖100克、芝麻5克混合并搅拌均匀；
(4)、糖稀的制备：重量百分比：白糖550克、冰糖100克、麦芽糖100克溶入1000克水中小火熬成糖稀备用；
加工方法包括如下步骤：
A、将经过步骤(1)、(2)步骤的山楂串，放入步骤(4)的糖稀里快速翻滚1-2秒，糖稀的温度为140℃-160℃，每个山楂均匀的穿好一层厚度为2-4微米的糖衣山楂串；
B、将经过步骤(1)、(2)、(3)的穿糖衣的山楂串在步骤(3)的芝麻糖稀里搅拌使每个山楂均匀的粘上芝麻颗粒，用糯米纸包裹即可包装上市。
实施例二
一种野生鲜山楂穿糖衣的制备方法：包括原料制备和核心工艺，其中：
加工方法包括如下步骤：
(1)、主料制备：采用野生鲜山楂分拣，清洗、晾干水汽、去核，保持鲜山楂的鲜红色及去核周边果肉不变质；
(2)、用消毒后竹签将去核的山楂5-6棵串成山楂串；
(3)、芝麻糖稀的制备：重量百分比：水2千克、白糖1.2千克、冰糖200克、麦芽糖200克、芝麻10克混合并搅拌均匀；
(4)、糖稀的制备：重量百分比：白糖1千克、冰糖200克、麦芽糖200克溶入2千克水中小火熬成糖稀备用；
加工方法包括如下步骤：
A、将经过步骤(1)、(2)步骤的山楂串，放入步骤(4)的糖稀里快速翻滚1-2秒，糖稀的温度为140℃-160℃，每个山楂均匀的穿好一层厚度为2-4微米的糖衣山楂串；
B、将经过步骤(1)、(2)、(4)的穿糖衣的山楂串在步骤(3)的芝麻糖稀里搅拌使每个山楂均匀的粘上芝麻颗粒，用糯米纸包裹即可包装上市。
Claims (1)
1.一种野生鲜山楂穿糖衣的制备方法：包括原料制备和加工方法，其中：
原料制备包括如下步骤：
(1)、主料制备：采用野生鲜山楂分拣，清洗、晾干水汽、去核，保持鲜山楂的鲜红色及去核周边果肉不变质；
(2)、用消毒后竹签将去核的山楂5-6棵串成山楂串；
(3)、芝麻糖稀的制备：按重量百分比：水54.0％-60.0％、白糖28.0％-34.0％、冰糖5.0％-6.0％、麦芽糖5.0％-6.0％、芝麻0.2％-0.4％混合并搅拌均匀；
(4)、糖稀的制备：按重量百分比将：白糖28.0％-33.0％克、冰糖5.0％-6.0％、麦芽糖5.0％-6.0％溶入54.0％-60.0％水中小火熬成糖稀备用；
加工方法包括如下步骤：
A、将经过步骤(1)、(2)步骤的山楂串，放入步骤(4)的糖稀里快速翻滚1-2秒，糖稀的温度为140℃-160℃，每个山楂均匀的穿好一层厚度为2-4微米的糖衣山楂串；
B、将经过步骤(1)、(2)、(4)的糖衣山楂串在步骤(3)的芝麻糖稀里翻滚使每个山楂均匀的粘上芝麻颗粒，用糯米纸包裹即可包装上市。
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