CN107125417A - 一种金果榄香饯的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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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制作方法，涉及食品深加工领域。本发明所述的制作方法包括以下步骤：备料→漂烫→护色处理→保脆硬化→盐腌→预煮→糖制→干燥→上糖衣→整形→包装等工序。本方法用盐溶液漂烫，既能对金果榄杀菌、杀青，又可以改变金果榄内部细胞的渗透性，有利于糖分渗入金果榄香饯中，通过保脆硬化及护色处理，使金果榄香饯风味纯正、味道可口、色泽稳定，能够充分保留金果榄的营养成分，具有清热解毒、利咽止痛的功效。
Description
技术领域
本发明涉及食品深制作领域，尤其是涉及一种金果榄香饯的制作方法。
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。以金果榄为原料制作的金果榄香饯，尚未见到相关产品上市。
发明内容
本发明提供一种味道可口、营养全面、食用方便的金果榄香饯的制作方法，本方法能充分保留了原料中的营养物质，操作简单，便于掌握。
本发明采取的技术方案是：
一种金果榄香饯的制作方法，按如下步骤：
A、备料：挑选完整、新鲜的金果榄、榅桲、菊芋，去除其外皮，清洗后备用，切成厚度为3cm的金果榄片、榅桲片、菊芋片，取7kg的金果榄片、2kg的榅桲片、1kg的菊芋片混合均匀，制得混合片，将混合片迅速放入为20%的盐溶液中，温度控制为90℃，漂烫40s；
B、护色处理：将漂烫后的混合片捞出、滤干，放入8%的抗坏血酸钠溶液中，浸泡2小时，护色处理使金果榄香饯色泽稳定；
C、保脆硬化：将护色处理后的混合片捞出、滤干，放入0.15%的食用氯化钙溶液中浸泡35min进行硬化处理，溶液淹没金果榄片，改善金果榄香饯的口感；
D、盐腌：将保脆硬化后的混合片放入25%的盐水溶液中，浸泡1小时，盐水溶液淹没金果榄片，提高金果榄组织结构渗透率；
E、预煮：将盐腌后的混合片放入95℃的水中预煮，时间为3min；
F、糖制：将预煮后的混合片放入糖浓度为33%的糖溶液中煮制，每隔20min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖渍，糖液糖浓度为66%时，继续煮制8min；
G、干燥：将糖煮后的混合片放入烘箱进行烘烤，烘烤两次，第一次烘烤5小时，温度60℃，静置10小时回软，使水分重新分布均匀，并在混合片表面涂上一层黑莓果酱，继续烘烤，第二次烘烤6小时，温度55℃，烘干至水分含量为14%，停止干燥；
H、检验、包装：将烘干后的金果榄香饯冷却至室温后，检验后包装。
有益效果：本方法用盐溶液漂烫，既能对金果榄杀菌、杀青，又可以改变金果榄内部细胞的渗透性，有利于糖分渗入金果榄香饯中，通过保脆硬化及护色处理，使金果榄香饯风味纯正、味道可口、色泽稳定，能够充分保留金果榄的营养成分，具有清热解毒、利咽止痛的功效。
具体实施方式
实施例1：
一种金果榄香饯的制作方法，其制作方法采用以下步骤：
A、备料：挑选完整、新鲜的金果榄、竹笋、芦笋，去除其外皮，清洗后备用，切成厚度为2.5cm的金果榄片、竹笋片、芦笋片，取8kg的金果榄片、1kg的竹笋片、1kg的芦笋片混合均匀，制得混合片，将混合片迅速放入为18%的盐溶液中，温度控制为85℃，漂烫50s；
B、护色处理：将漂烫后的混合片捞出、滤干，放入0.07%的亚硫酸溶液中，浸泡1.5小时，浸泡结束后经漂洗除去残留的硫，使金果榄香饯色泽稳定；
C、保脆硬化：将护色处理后的混合片捞出、滤干，放入2g/L碳酸钙与1g/L的氯化钙混合液中，浸泡35min，溶液淹没混合片，改善金果榄香饯的口感；
D、盐腌：将保脆硬化后的混合片放入23%的盐水溶液中，浸泡2小时，盐水溶液淹没混合片，提高金果榄组织结构渗透率；
E、预煮：将盐腌后的混合片放入90℃的水中预煮，时间为4min；
F、糖制：将预煮后的混合片用糖浆煮至95℃，时间为1.5h；煮制后再用糖浆继续腌制9h；
G、干燥：将糖煮后的混合片放入烘箱进行烘烤，烘烤两次，第一次烘烤4小时，温度63℃，静置9小时回软，使水分重新分布均匀，并在混合片表面涂上一层蓝莓果酱，继续烘烤，第二次烘烤7小时，温度52℃，烘干至水分含量为13%，停止烘烤；
H、上糖衣：取4kg的饴糖、2kg的果葡糖浆、2kg的木糖醇、3kg的水、0.5kg的柠檬酸、0.5kg的蜂蜜在锅内混合，加热至115℃，冷却至88℃，将干燥整形后的混合片倒入糖液中浸渍2min捞出，自然干燥；
I、检验、包装：将烘干后的金果榄香饯冷却至室温后，检验后包装。
实施例2：
一种金果榄香饯的制作方法，按如下步骤进行：
A、备料：挑选完整、新鲜的金果榄，去除其外皮，清洗后备用，切成厚度为2-3cm的金果榄片，并将金果榄片迅速放入为15-20%的盐溶液中，温度控制为80-90℃，漂烫40-60s；
B、护色处理：将漂烫后的金果榄片捞出、滤干，放入0.06-0.08%的硫酸亚铁溶液中，浸泡1-2小时，浸泡结束后经漂洗除去残留的硫，使金果榄香饯色泽稳定；
C、保脆硬化：将护色处理后的金果榄片捞出、滤干，放入2-3g/L碳酸钙混合液中，浸泡30-40min，溶液淹没金果榄段，改善金果榄香饯的口感；
D、盐腌：将保脆硬化后的金果榄片放入20-25%的盐水溶液中，浸泡1-3小时，盐水溶液淹没金果榄片，提高金果榄组织结构渗透率；
E、预煮：将盐腌后的金果榄片放入85-95℃的水中预煮，时间为3-5min；
F、糖制：将预煮后的金果榄片放入糖浓度为30-35%的糖溶液中煮制，每隔15-20min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖渍，糖液糖浓度大于或等于65%时，继续煮制10min；
G、干燥：将糖煮后的金果榄片放入烘箱进行烘烤，烘烤两次，第一次烘烤3-5小时，温度60-65℃，静置8-10小时回软，使水分重新分布均匀，第二次烘烤6-8小时，温度50-55℃，烘干至水分含量为12-15%，停止干燥；
H、上糖衣：将果糖、淀粉糖浆、麦芽糊精、水按2:1:1:2的比例在锅内混合，加热至110-120℃，冷却至85-90℃，将干燥整形后的金果榄片倒入糖液中浸渍2-3min捞出，自然干燥。
I、检验、包装：将烘干后的金果榄香饯冷却至室温后，检验后包装。
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制作方法，按如下步骤进行：
A、备料：挑选完整、新鲜的金果榄、榅桲、菊芋，去除其外皮，清洗后备用，切成厚度为3cm的金果榄片、榅桲片、菊芋片，取7kg的金果榄片、2kg的榅桲片、1kg的菊芋片混合均匀，制得混合片，将混合片迅速放入为20%的盐溶液中，温度控制为90℃，漂烫40s；
B、护色处理：将漂烫后的混合片捞出、滤干，放入8%的抗坏血酸钠溶液中，浸泡2小时，护色处理使金果榄香饯色泽稳定；
C、保脆硬化：将护色处理后的混合片捞出、滤干，放入0.15%的食用氯化钙溶液中浸泡35min进行硬化处理，溶液淹没金果榄片，改善金果榄香饯的口感；
D、盐腌：将保脆硬化后的混合片放入25%的盐水溶液中，浸泡1小时，盐水溶液淹没金果榄片，提高金果榄组织结构渗透率；
E、预煮：将盐腌后的混合片放入95℃的水中预煮，时间为3min；
F、糖制：将预煮后的混合片放入糖浓度为33%的糖溶液中煮制，每隔20min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖渍，糖液糖浓度为66%时，继续煮制8min；
G、干燥：将糖煮后的混合片放入烘箱进行烘烤，烘烤两次，第一次烘烤5小时，温度60℃，静置10小时回软，使水分重新分布均匀，并在混合片表面涂上一层黑莓果酱，继续烘烤，第二次烘烤6小时，温度55℃，烘干至水分含量为14%，停止干燥；
H、检验、包装：将烘干后的金果榄香饯冷却至室温后，检验后包装。
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| CN108740894A (zh) * | 2018-05-02 | 2018-11-06 | 福建峨嵋祥鑫生态笋竹食品有限公司 | 一种香辣玉米笋的制作方法 |
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