CN107173509A - 一种果味薯莨的制作工艺 - Google Patents
一种果味薯莨的制作工艺 Download PDFInfo
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Classifications
-
- 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Abstract
本发明公开了一种果味薯莨的制作工艺，属于食品加工领域。其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程。有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口、多味，具有薯莨特有的鲜香风味；本产品富含淀粉，有利于血糖的双向调节，具有清热解毒、活血祛瘀、行气止痛等保健功效。操作简单，使用方便，是一种营养健康的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种果味薯莨的制作工艺。
背景技术
薯莨，又名山羊头、金花果、红药子、血三七、血母、山猪薯、茹榔等，是薯蓣科薯蓣属的一种多年生藤本野生植物，药用其块茎，盛产于我国浙江南部、福建、台湾、湖南、江西南部、广东、广西、四川、贵州、云南、西藏墨脱等地。中医认为，薯莨味微苦涩，无毒，具有清热解毒、止血活血、收敛止痒、行气止痛、活血祛瘀、抗菌等功能。薯莨块茎作为药物，主要用于治疗内伤吐血、外伤出血、胃炎、肠炎、筋骨痛、痢疾、失血性贫血、月经不调、月经过多、血崩、产后腹痛、痈疮肿毒、毒蛇咬伤等症。广西壮族民间主要用于治疗痢疾、腹泻等。现代分析表明，薯莨的主要化学成分是鞣质，还含有酚类，甙类及蛋白质、糖类、黏液等成分。新鲜的薯莨不易贮藏，用于加工成果味薯莨可实现对薯莨的综合利用，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薯莨不易贮藏的问题，提供一种果味薯莨的制作工艺。
本发明解决其技术问题所采取的技术方案是：
一种果味薯莨的制作工艺，其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程，具体操作步骤为：
（1）原料预处理：把薯莨去泥，洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层薯莨的顺序将薯莨在缸内逐层叠放，每10kg生薯莨约需盐3kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡18天；
（3）晒干、制坯：将腌好的生薯莨取出晒至8成干，然后用小圆木稍微捶一下，即成薯莨坯；
（4）配料、浸泡：将制好的薯莨坯拌入红糖、蜂蜜、柠檬酸、甘草液和话梅色素，充分拌和均匀，再放进干净菜坛浸泡3天，每天翻动一次；
（5）晒干：浸泡好后，取出薯莨块晒至7成干，筛去渣屑，即得果味薯莨；
（6）包装：用食品塑料袋定量密封包装，即为成品。
有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口、多味，具有薯莨特有的鲜香风味；本产品富含淀粉，有利于血糖的双向调节，具有清热解毒、活血祛瘀、行气止痛等保健功效。操作简单，使用方便，是一种营养健康的绿色食品。
具体实施方式
实施例1：
一种果味薯莨的制作工艺，具体操作步骤为：
（1）原料预处理：把薯莨去泥，洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层薯莨的顺序将薯莨在缸内逐层叠放，每5kg生薯莨约需盐1.5kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡25-30天；
（3）晒干、制坯：将腌好的生薯莨取出晒至7成干，然后用小圆木稍微捶一下，即成薯莨坯；
（4）配料、浸泡：将制好的薯莨坯拌入冰糖液、蜂蜜、柠檬酸、甘草液和话梅色素，充分拌和均匀，再放进干净菜坛浸泡5-7天，每两天翻动一次；
（5）晒干：浸泡好后，取出薯莨块晒至六成干，筛去渣屑，即得果味薯莨；
（6）包装：用食品塑料袋定量密封包装，即为成品。
实施例2：
一种果味薯莨的制作工艺，具体操作步骤为：
（1）原料预处理：把薯莨去泥，洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层薯莨的顺序将薯莨在缸内逐层叠放，每8kg生薯莨约需盐2kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡12天；
（3）晒干、制坯：将腌好的生薯莨取出晒至9成干，然后用小圆木稍微捶一下，即成薯莨坯；
（4）配料、浸泡：将制好的薯莨坯拌入麦芽糖浆、蜂蜜、苹果酸、陈皮粉和柠檬色素，充分拌和均匀，再放进干净菜坛浸泡10天，每两天翻动一次；
（5）晒干：浸泡好后，取出薯莨块晒至8成干，筛去渣屑，即得果味薯莨；
（6）包装：用食品塑料袋定量密封包装，即为成品。
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)
1.一种果味薯莨的制作工艺，其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程，具体操作步骤为：
（1）原料预处理：把薯莨去泥，洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层薯莨的顺序将薯莨在缸内逐层叠放，每10kg生薯莨约需盐3kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡18天；
（3）晒干、制坯：将腌好的生薯莨取出晒至8成干，然后用小圆木稍微捶一下，即成薯莨坯；
（4）配料、浸泡：将制好的薯莨坯拌入红糖、蜂蜜、柠檬酸、甘草液和话梅色素，充分拌和均匀，再放进干净菜坛浸泡3天，每天翻动一次；
（5）晒干：浸泡好后，取出薯莨块晒至7成干，筛去渣屑，即得果味薯莨；
（6）包装：用食品塑料袋定量密封包装，即为成品。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509816A (zh) * | 2014-12-10 | 2015-04-15 | 曹石 | 一种五味姜的制作工艺 |
| CN105266099A (zh) * | 2015-11-07 | 2016-01-27 | 王林林 | 一种五味蒜的制作工艺 |
| CN105941808A (zh) * | 2016-05-30 | 2016-09-21 | 周家勃 | 一种果味薯莨条的加工方法 |
| CN106035942A (zh) * | 2016-05-30 | 2016-10-26 | 周家勃 | 一种果味薯莨蜜饯的加工方法 |
-
2017
- 2017-06-06 CN CN201710420307.0A patent/CN107173509A/zh not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509816A (zh) * | 2014-12-10 | 2015-04-15 | 曹石 | 一种五味姜的制作工艺 |
| CN105266099A (zh) * | 2015-11-07 | 2016-01-27 | 王林林 | 一种五味蒜的制作工艺 |
| CN105941808A (zh) * | 2016-05-30 | 2016-09-21 | 周家勃 | 一种果味薯莨条的加工方法 |
| CN106035942A (zh) * | 2016-05-30 | 2016-10-26 | 周家勃 | 一种果味薯莨蜜饯的加工方法 |
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