CN107125415A - 金果榄香饯的加工方法 - Google Patents
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- 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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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种金果榄香饯的加工方法,属于食品加工领域。其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程。有益效果:本发明产品呈色泽金黄,质地清脆而不绵软,口感细腻、脆嫩,具有金果榄特有的甘甜和玫瑰的清香,清脆爽口;本产品不仅营养丰富,清甜适口,有助于增强机体的免疫功能,含有人体必须的多种天然微量的矿物质、维生素,还具有清热解毒、利咽止痛等保健作用,是一种集美味和营养于一体的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种金果榄香饯的加工方法。
背景技术
金果榄,为防己科植物青牛胆的干燥块根,具有清热解毒、利咽、止痛的功效,用于咽喉肿痛,痈疽疗毒,泄泻,痢疾,脘腹热痛等症,是常用中药,也是苗族、侗族、瑶族等少数民族的习用药物。化学成分研究表明,金果榄主要化学成分为苦味素内酯及生物碱两大类,均具有抗菌消炎等作用。
新鲜的金果榄不易贮藏,用于加工成金果榄香饯可实现对金果榄的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决金果榄不易贮藏的问题,提供一种金果榄香饯的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种金果榄香饯的加工方法,其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,用小刀削去表皮;
(2)切片:将原料置于切片机中,切成3mm的薄片;
(3)杀青:将切好的金果榄片,放入98℃的水中,进行杀青技术处理;
(4)糖渍:用45%麦芽糖、7%葡萄糖和2%冰糖配制成浓度为60%的糖液,将杀毒后的金果榄片倒入糖液中浸泡18小时;
(5)冷冻:将金果榄片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有金果榄片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的金果榄脆片用冷风机冷却后,拌入少许玫瑰香精和芝麻粉,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
有益效果:本发明产品呈色泽金黄,质地清脆而不绵软,口感细腻、脆嫩,具有金果榄特有的甘甜和玫瑰的清香,清脆爽口;本产品不仅营养丰富,清甜适口,有助于增强机体的免疫功能,含有人体必须的多种天然微量的矿物质、维生素,还具有清热解毒、利咽止痛等保健作用,是一种集美味和营养于一体的绿色食品。
具体实施方式
实施例1:
一种金果榄香饯的加工方法,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,用小刀削去表皮;
(2)切片:将原料置于切片机中,切成6-8mm的薄片;
(3)杀青:将切好的金果榄片,放入75-80℃的水中,进行杀青技术处理;
(4)糖渍:用30%绵白糖、10%果糖和3%蜂蜜配制成浓度为50%的糖液,将杀毒后的金果榄片倒入糖液中浸泡20-24小时;
(5)冷冻:将金果榄片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有金果榄片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的金果榄脆片用冷风机冷却后,拌入少许玫瑰香精和蜂蜜,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
实施例2:
一种金果榄香饯的加工方法,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,用小刀削去表皮;
(2)切片:将原料置于切片机中,切成5mm的薄片;
(3)杀青:将切好的金果榄片,放入78℃的水中,进行杀青技术处理;
(4)糖渍:用25%蔗糖、15%蛋白糖和3%甘草配制成浓度为45%的糖液,将杀毒后的金果榄片倒入糖液中浸泡48小时;
(5)冷冻:将金果榄片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有金果榄片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的金果榄脆片用冷风机冷却后,拌入少许玫瑰香精和柠檬果酱,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
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)
1.一种金果榄香饯的加工方法,其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,用小刀削去表皮;
(2)切片:将原料置于切片机中,切成3mm的薄片;
(3)杀青:将切好的金果榄片,放入98℃的水中,进行杀青技术处理;
(4)糖渍:用45%麦芽糖、7%葡萄糖和2%冰糖配制成浓度为60%的糖液,将杀毒后的金果榄片倒入糖液中浸泡18小时;
(5)冷冻:将金果榄片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有金果榄片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的金果榄脆片用冷风机冷却后,拌入少许玫瑰香精和芝麻粉,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104472830A (zh) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | 一种玫瑰香蕉片的加工方法 |
CN105166771A (zh) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | 一种酥脆甘薯片的加工方法 |
CN105961814A (zh) * | 2016-06-30 | 2016-09-28 | 张建新 | 一种糖金果榄脯的加工方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104472830A (zh) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | 一种玫瑰香蕉片的加工方法 |
CN105166771A (zh) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | 一种酥脆甘薯片的加工方法 |
CN105961814A (zh) * | 2016-06-30 | 2016-09-28 | 张建新 | 一种糖金果榄脯的加工方法 |
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