CN107173503A - 一种果糖木耳蜜脯的制作方法 - Google Patents
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Classifications
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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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
- 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
-
- 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
- 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
- A23G3/48—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Botany (AREA)
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Abstract
本发明公开了一种果糖木耳蜜脯的制作方法,属于食品加工领域。其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程。有益效果:本发明产品鲜甜可口,质嫩味鲜,营养丰富,具有黑木耳的清香味;本产品营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,是一种风味独特、老少皆宜的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果糖木耳蜜脯的制作方法。
背景技术
黑木耳,别名光木耳,真菌学分类属担子菌纲,木耳目,木耳科。色泽黑褐,质地柔软,味道鲜美,营养丰富,可素可荤,不但为中国菜肴大添风采,而且能养血驻颜,令人肌肤红润,容光焕发,并可防治缺铁性贫血等,具有很多药用功效,被现代营养学家盛赞为“素中之荤”。 中医学认为它具有补气活血、凉血滋润的作用,能够消除血液里的热毒。黑木耳中的植物胶质有较强的吸附力,可将残留在人体消化系统内的杂质排出体外,起到清胃涤肠的作用。黑木耳对体内难以消化的谷壳、木渣、沙子、金属屑等具有溶解作用,对胆结石、肾结石等也有化解功能。黑木耳还能减少血液凝块,预防血栓病的发生。
新鲜的黑木耳不易贮藏,用于加工成果糖木耳蜜脯可实现对黑木耳原料的综合利用,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黑木耳不易贮藏的问题,提供一种果糖木耳蜜脯的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种果糖木耳蜜脯的制作方法,其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程,具体操作步骤为:
(1)原料选择和修整:选择色泽正常、无异味、无机械损伤、无病虫害的黑木耳做原料,立即投入0.016%亚硫酸钠溶液中,用不锈钢刀去掉菌体下部的变褐部分,使其长短一致,大小均匀;
(2)烫漂、硬化:将修整好的黑木耳投入沸水中,加热煮沸6-8分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的0.15%的氢氧化钙溶液中,黑木耳与水的比例为1:2,浸渍3小时后捞起,用清水漂洗1小时,以灰汁漂净为止;
(3)冷浸糖:按果糖和栝楼汁按2:1比例,加适量水煮沸溶解,配成40%的糖液,并加入0.16%苹果酸和0.05%山梨酸钾,用3层纱布过滤备用;将漂洗后的黑木耳沥干,放入冷糖液浸渍8小时后,加适量蔗糖,继续浸渍22小时,黑木耳与糖液的比例为1:2;
(4)煮糖:将冷浸后的黑木耳及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量果糖,保持文火煮沸,最后测定糖度达58%时,便可起锅;
(5)胶膜化处理:分别配置2%的海藻多糖胶液和0.07%氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀2小时使用;
(6)回漂脱涩:将成型后的黑木耳放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的黑木耳捞起,放入烘箱内用65℃烘烤干燥,将干燥后的黑木耳整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
有益效果:本发明产品鲜甜可口,质嫩味鲜,营养丰富,具有黑木耳的清香味;本产品营养丰富,所含的植物胶质有较强的吸附力,可以清胃涤肠,具有补气活血、凉血滋润、养血驻颜之功效,还可预防血栓等病症,是一种风味独特、老少皆宜的保健食品。
具体实施方式
实施例1:
一种果糖木耳蜜脯的制作方法,具体操作步骤为:
(1)原料选择和修整:选择色泽正常、无异味、无机械损伤、无病虫害的黑木耳做原料,立即投入0.08%亚硫酸钠溶液中,用不锈钢刀去掉菌体下部的变褐部分,使其长短一致,大小均匀;
(2)烫漂、硬化:将修整好的黑木耳投入沸水中,加热煮沸12分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的7%的氢氧化钙溶液中,黑木耳与水的比例为2:3,浸渍8小时后捞起,用清水漂洗6小时,以灰汁漂净为止;
(3)冷浸糖:按蔗糖和麦芽糖1:1比例,加适量水煮沸溶解,配成50%的糖液,并加入0.4%苹果酸和0.02%苯甲酸钠,用3层纱布过滤备用;将漂洗后的黑木耳沥干,放入冷糖液浸渍22小时后,加适量麦芽糖,继续浸渍22小时,黑木耳与糖液的比例为1:4;
(4)煮糖:将冷浸后的黑木耳及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量麦芽糖,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置5%、0.8%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀2小时使用;
(6)回漂脱涩:将成型后的黑木耳放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的黑木耳捞起,放入烘箱内用80℃烘烤干燥,将干燥后的黑木耳整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
实施例2:
一种果糖木耳蜜脯的制作方法,具体操作步骤为:
(1)原料选择和修整:选择色泽正常、无异味、无机械损伤、无病虫害的黑木耳做原料,立即投入0.2%亚硫酸钠溶液中,用不锈钢刀去掉菌体下部的变褐部分,使其长短一致,大小均匀;
(2)烫漂、硬化:将修整好的黑木耳投入沸水中,加热煮沸20分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的0.06%的氢氧化钙溶液中,黑木耳与水的比例为1:4,浸渍8小时后捞起,用清水漂洗12小时,以灰汁漂净为止;
(3)冷浸糖:按葡萄糖和果糖3:2比例,加适量水煮沸溶解,配成40%的糖液,并加入0.4%柠檬酸和0.06%山梨酸钾,用4层纱布过滤备用;将漂洗后的黑木耳沥干,放入冷糖液浸渍18小时后,加适量蔗糖,继续浸渍18小时,黑木耳与糖液的比例为2:3;
(4)煮糖:将冷浸后的黑木耳及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量蔗糖,保持文火煮沸,最后测定糖度达65%时,便可起锅;
(5)胶膜化处理:分别配置4%、0.56%的海藻多糖胶液和氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀6-8小时使用;
(6)回漂脱涩:将成型后的黑木耳放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的黑木耳捞起,拌入少许蜂蜜,放入烘箱内用68℃烘烤干燥,将干燥后的黑木耳整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
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)
1.一种果糖木耳蜜脯的制作方法,其特征在于:采用原料选择和修整→烫漂、硬化→冷浸糖→煮糖→胶膜化处理→回漂脱涩→烘干包装的加工工艺流程,具体操作步骤为:
(1)原料选择和修整:选择色泽正常、无异味、无机械损伤、无病虫害的黑木耳做原料,立即投入0.016%亚硫酸钠溶液中,用不锈钢刀去掉菌体下部的变褐部分,使其长短一致,大小均匀;
(2)烫漂、硬化:将修整好的黑木耳投入沸水中,加热煮沸6-8分钟,捞入冷水中冷却,然后捞起沥干,再浸入预先配制的0.15%的氢氧化钙溶液中,黑木耳与水的比例为1:2,浸渍3小时后捞起,用清水漂洗1小时,以灰汁漂净为止;
(3)冷浸糖:按果糖和栝楼汁按2:1比例,加适量水煮沸溶解,配成40%的糖液,并加入0.16%苹果酸和0.05%山梨酸钾,用3层纱布过滤备用;将漂洗后的黑木耳沥干,放入冷糖液浸渍8小时后,加适量蔗糖,继续浸渍22小时,黑木耳与糖液的比例为1:2;
(4)煮糖:将冷浸后的黑木耳及糖液一起倒入锅内,加热煮沸,用糖液计测其糖度,并加入适量果糖,保持文火煮沸,最后测定糖度达58%时,便可起锅;
(5)胶膜化处理:分别配置2%的海藻多糖胶液和0.07%氯化钙溶液,配置海藻多糖胶液时,先溶于水中,边搅拌边少量加入,搅匀2小时使用;
(6)回漂脱涩:将成型后的黑木耳放入干净的清水中回漂,去除涩味,提高适口性;
(7)烘干包装:将脱涩后的黑木耳捞起,放入烘箱内用65℃烘烤干燥,将干燥后的黑木耳整理成外观一致,装入食品塑料袋中,封口保存,经检验合格即可上市出售。
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