CN107080036A - 乌刺茄保健脯的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种乌刺茄保健脯的制作方法,属于食品深加工领域。其特征在于,主要采用选料、去皮籽、切条、浸泡、预煮、糖渍、糖煮、烘干、包装、成品等工艺步骤。本发明制作工艺简单,设备成本低,实施方便,加工时充分保留了原料中的营养物质,在糖煮工艺加入果葡糖浆,产品更加绵甜可口、香气浓郁,同时为新鲜乌刺茄的深加工利用开辟了新途径,具有良好的经济效益。
Description
技术领域
本发明涉及食品深加工领域,尤其是涉及一种乌刺茄保健脯的制作方法。
背景技术
乌刺茄,又称乌甜仔、龙葵等,一年生草本植物,性寒味甘略苦,《拜地依药书》记载:“清热止痒,消肿软坚,燥湿敛疮,防腐除脓,生寒固精”。果实和全草均可入药,全草入药有解热利尿的功效,可治疗慢性气管炎等症,果实有明显的镇咳祛痰的作用。果实含龙葵碱、澳洲茄碱等多种生物碱,具有抗癌和治癌的功效。
目前,新鲜乌刺茄不易贮藏,乌刺茄经深加工的产品较少,利用新鲜乌刺茄原料加工乌刺茄保健脯,产品营养丰富、绵甜可口、食用方便。
发明内容
本发明提供一种营养丰富、食用方便的乌刺茄保健脯的制作方法,解决了新鲜乌刺茄原料不易贮藏、深加工产品种类较少的问题。
本发明采取的技术方案是:
一种乌刺茄保健脯的制作方法,其特征在于,主要采用选料、去皮籽、切条、浸泡、预煮、糖渍、糖煮、烘干、包装、成品的工艺流程,主要方法步骤为:
A、选料: 选取成熟度适宜,无虫害,无腐烂、新鲜的乌刺茄;
B、去皮籽:去除表皮和籽瓤;
C、切条:切成厚7mm,长60mm的条;
D、浸泡:将乌刺茄果条放入3%的食盐中浸泡4-6小时,捞出,用清水洗净,再放入3-4%的石灰水上清液浸泡4小时,捞出后用清水冲洗2-3次,然后放入清水中浸泡3.5小时,之后换水再浸泡12小时;
E、预煮:用食用柠檬酸调节溶液pH4.0-4.5,将浸好的乌刺茄果条放入溶液中煮沸4-6min,捞出后置于冷开水中冷却至常温;
F、糖渍:浸好的乌刺茄果条用糖渍,每50kg乌刺茄果条用糖量为15kg,拌均,装入缸中,并在其表面撒上一层白糖,糖渍时间为30-36小时;
G、糖煮:将糖渍后的乌刺茄果条倒入浓度为50%的沸腾糖液中,继续糖制36-48小时,然后再进行二次糖煮,第一次糖液浓度为50%,糖煮10min,第二次糖液浓度为65%,糖煮至果脯呈现透明状无白心时出锅,最后在原糖液中浸泡25小时,捞出后沥净糖液;
H、烘干:糖煮后的果脯在62℃下烘至不粘手,然后取出晾干;
I、包装、成品:将晾干的果脯用食品级的包装袋包装为成品。
进一步,步骤G中所述的第二次糖液浓度为65%,该糖液浓度由白糖和浓度40%的F-42型果葡糖浆共同配制而成,两者的比例为4:1。
有益效果:本发明制作工艺简单,设备成本低,实施方便,加工时充分保留了原料中的营养物质,在糖煮工艺加入果葡糖浆,产品更加绵甜可口、香气浓郁,同时为新鲜乌刺茄的深加工利用开辟了新途径。
具体实施方式
实施例1:
一种乌刺茄保健脯的制作方法,其特征在于,采用如下步骤:
A、选料: 选取成熟度适宜,无虫害,无腐烂、新鲜的乌刺茄;
B、去皮籽:去除表皮和籽瓤;
C、切条:切成厚8mm,长50mm的条;
D、浸泡:将乌刺茄果条放入2.5%的食盐中浸泡5小时,捞出,用清水洗净,再放入4-5%的石灰水上清液浸泡3-5小时,捞出后用清水冲洗2-3次,然后放入清水中浸泡3-4小时,之后换水再浸泡10小时;
E、预煮:用食用柠檬酸调节溶液pH3.5-4.5,将浸好的乌刺茄果条放入溶液中煮沸5min,捞出后置于冷开水中冷却至常温;
F、糖渍:浸好的乌刺茄果条用糖渍,每50kg乌刺茄果条用白糖量为9kg、果葡糖浆5-6kg,拌均,装入缸中,并在其表面撒上一层白糖,糖渍时间为30小时;
G、糖煮:将糖渍后的乌刺茄果条倒入浓度为45-50%的沸腾糖液中,继续糖制36-48小时,然后再进行二次糖煮,第一次糖液浓度为50%,糖煮8-12min,第二次糖液浓度为65%,糖煮至果脯呈现透明状无白心时出锅,最后在原糖液中浸泡24-30小时,捞出后沥净糖液;
H、烘干:糖煮后的果脯在65℃下烘至不粘手,然后取出晾干;
I、包装、成品:将晾干的果脯用食品级的包装袋包装为成品。
进一步,步骤G中所述的第二次糖液浓度为65%,该糖液浓度由白糖和果葡糖浆共同配制而成,两者的比例为3:1。
实施例2:
一种乌刺茄保健脯的制作方法,其特征在于,采用的主要方法步骤为:
A、选料: 选取成熟度适宜,无虫害,无腐烂、新鲜的乌刺茄;
B、去皮籽:去除表皮和籽瓤;
C、切条:切成厚6-10mm,长50-60mm的条;
D、浸泡:将乌刺茄果条放入2-3%的食盐中浸泡4-6小时,捞出,用清水洗净,再放入3-4%的石灰水上清液浸泡2-2.5小时,捞出后用清水冲洗2-3次,然后放入清水中浸泡3-4小时,之后换水再浸泡10-12小时;
E、预煮:用食用柠檬酸调节溶液pH3.5-4.0,将浸好的乌刺茄果条放入溶液中煮沸4-6min,捞出后置于冷开水中冷却至常温;
F、糖渍:浸好的乌刺茄果条用糖渍,每50kg乌刺茄果条用糖量为8-9kg,拌均,装入缸中,并在其表面撒上一层白糖,糖渍时间为15-20小时;
G、糖煮:将糖渍后的乌刺茄果条倒入浓度为45-50%的沸腾糖液中,继续糖制36-48小时,然后再进行二次糖煮,第一次糖液浓度为50%,糖煮10-12min,第二次糖液浓度为60-65%,糖煮至果脯呈现透明状无白心时出锅,最后在原糖液中浸泡25-35小时,捞出后沥净糖液;
H、烘干:糖煮后的果脯在63-68℃下烘至不粘手,然后取出晾干;
I、包装、成品:将晾干的果脯用食品级的包装袋包装为成品。
进一步,步骤G中所述的第二次糖液浓度为65%,该糖液浓度由白糖和浓度35-40%的F-42型果葡糖浆共同配制而成,两者的比例为3:1。
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 (2)
1.一种乌刺茄保健脯的制作方法,其特征在于,主要采用选料、去皮籽、切条、浸泡、预煮、糖渍、糖煮、烘干、包装、成品的工艺流程,主要方法步骤为:
A、选料: 选取成熟度适宜,无虫害,无腐烂、新鲜的乌刺茄;
B、去皮籽:去除表皮和籽瓤;
C、切条:切成厚7mm,长60mm的条;
D、浸泡:将乌刺茄果条放入3%的食盐中浸泡4-6小时,捞出,用清水洗净,再放入3-4%的石灰水上清液浸泡4小时,捞出后用清水冲洗2-3次,然后放入清水中浸泡3.5小时,之后换水再浸泡12小时;
E、预煮:用食用柠檬酸调节溶液pH4.0-4.5,将浸好的乌刺茄果条放入溶液中煮沸4-6min,捞出后置于冷开水中冷却至常温;
F、糖渍:浸好的乌刺茄果条用糖渍,每50kg乌刺茄果条用糖量为15kg,拌均,装入缸中,并在其表面撒上一层白糖,糖渍时间为30-36小时;
G、糖煮:将糖渍后的乌刺茄果条倒入浓度为50%的沸腾糖液中,继续糖制36-48小时,然后再进行二次糖煮,第一次糖液浓度为50%,糖煮10min,第二次糖液浓度为65%,糖煮至果脯呈现透明状无白心时出锅,最后在原糖液中浸泡25小时,捞出后沥净糖液;
H、烘干:糖煮后的果脯在62℃下烘至不粘手,然后取出晾干;
I、包装、成品:将晾干的果脯用食品级的包装袋包装为成品。
2.如权利要求1所述的乌刺茄保健脯的制作方法,其特征是步骤G中所述的第二次糖液浓度为65%,该糖液浓度由白糖和浓度40%的F-42型果葡糖浆共同配制而成,两者的比例为4:1。
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CN114145380A (zh) * | 2021-12-15 | 2022-03-08 | 金华市黛巴莎生物科技有限公司 | 一种玳玳果脯的加工工艺 |
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CN104585463A (zh) * | 2015-02-10 | 2015-05-06 | 刘永 | 金瓜保健脯的制作方法 |
CN104705464A (zh) * | 2013-12-11 | 2015-06-17 | 尚庆光 | 一种人参果果脯的加工工艺 |
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CN104705464A (zh) * | 2013-12-11 | 2015-06-17 | 尚庆光 | 一种人参果果脯的加工工艺 |
CN104585463A (zh) * | 2015-02-10 | 2015-05-06 | 刘永 | 金瓜保健脯的制作方法 |
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