CN107198012A - 海棠果保健脯的加工方法 - Google Patents
海棠果保健脯的加工方法 Download PDFInfo
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- 240000005589 Calophyllum inophyllum Species 0.000 title claims abstract description 46
- 235000009590 Calophyllum inophyllum Nutrition 0.000 title claims abstract description 46
- 230000036541 health Effects 0.000 title claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 230000014759 maintenance of location Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 241001481296 Malus spectabilis Species 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000015177 dried meat Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241001246270 Calophyllum Species 0.000 description 1
- 241000546193 Clusiaceae Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 235000018992 Prunus glandulosa Nutrition 0.000 description 1
- 240000001619 Prunus glandulosa Species 0.000 description 1
- 235000013999 Prunus japonica Nutrition 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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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
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
本发明公开了一种海棠果保健脯的加工方法,以海棠果为原料,经过备料、盐腌、保脆硬化、护色处理、预煮、糖煮、浸糖、烘干、分级包装等工序加工而成。本方法将海棠果盐腌,使其组织紧密,改变海棠果细胞的渗透性,利于糖分渗入海棠果内,通过保脆硬化及护色处理,使海棠果保健脯味道鲜美、色泽稳定,具有改善食欲、促进消化、养颜美容等作用。
Description
技术领域
本发明涉及一种果脯的加工方法,尤其是涉及一种海棠果保健脯的加工方法。
背景技术
海棠果,又名海棠木等,是侧膜胎座目、藤黄科、红厚壳属乔木,海棠含有大量的营养物质,如糖类、多种维生素、有机酸等,能够补充人体所需的营养,提高机体功能,增强对疾病的抵抗力。海棠果中维生素、有机酸及鞣质含量较为丰富,能帮助胃肠对饮食物进行消化,故可用于治疗消化不良食积腹胀之症。现在的海棠果被当作食品或饮品的原料,而以海棠果为原料加工的海棠果保健脯,未见相关报道。
发明内容
本发明所要解决的技术问题是以海棠果为原料,采用采用备料、盐腌、保脆硬化、护色处理、预煮、糖煮、浸糖、烘干、分级包装等工序,充分保留了原料中的营养物质,方法简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:
一种海棠果保健脯的加工方法,其特征在于,采用以下步骤:
A、备料:将海棠果拣去杂质,去除腐烂、病虫害部分,清洗后,切成1-2cm厚的海棠果片,备用;
B、盐腌:将7kg清洗后的海棠果片与3kg无花果片放入12%的盐水溶液中,浸泡4小时,改善海棠果的内部组织结构,提高进入海棠果内部的糖液量;
C、果肉硬化:将盐腌后的海棠果片捞出、滤干,放入0.15%的食用氯化钙溶液中浸泡3小时,改善海棠果的口感;
D、护色处理:将果肉硬化后的海棠果片捞出、滤干,放入0.2%的柠檬酸溶液中,浸泡2小时,使海棠果保健脯色泽稳定;
E、预煮:将护色处理后的海棠果片放入95℃的水中预煮,时间为3min;
F、糖煮:将预煮后的海棠果片与1kg的白首乌粉放入80%的糖溶液中,在95℃温度内煮20min;
G、渗糖:将糖煮后的海棠果片放入70%的糖溶液中浸泡10小时,糖煮与渗糖的糖制方法避免海棠果片被煮烂,提高了海棠果片的完整度;
H、烘干:将渗糖后的海棠果片沥干糖液,摆在烘盘上放入烘房或烘箱烘干,烘干温度为65℃,干燥8小时;
I、分级包装:将烘干后的海棠果片分级,分级后用食品级包装袋包装,制得海棠果保健脯。
有益效果:本方法将海棠果盐腌,使其组织紧密,改变海棠果细胞的渗透性,利于糖分渗入海棠果内,通过保脆硬化及护色处理,使海棠果保健脯味道鲜美、色泽稳定,具有改善食欲、促进消化、养颜美容等作用。
具体实施方式
实施例1:
一种海棠果保健脯的加工方法,其特征在于,采用以下步骤:
A、备料:将海棠果拣去杂质,去除腐烂、病虫害部分,清洗后,切成1cm厚的海棠果片,备用;
B、盐腌:取10kg清洗后的海棠果片放入10%的盐水溶液中,浸泡6小时,改善海棠果的内部组织结构,提高进入海棠果内部的糖液量;
C、果肉硬化:将盐腌后的海棠果片捞出滤干,放入0.1%的食用氯化钙溶液中浸泡5小时,改善海棠果的口感;
D、护色处理:将果肉硬化后的海棠果片捞出滤干,放入0.1%的柠檬酸溶液中,浸泡4小时,使海棠果保健脯色泽稳定;
E、预煮:将护色处理后的海棠果片放入90℃的水中预煮,时间为5min;
F、糖煮:将预煮后的海棠果片放入70%的糖溶液中,在90℃温度内煮30min;
G、渗糖:将糖煮后的海棠果片放入60%的糖溶液中浸泡12小时,糖煮与渗糖的糖制方法避免海棠果片被煮烂,提高了海棠果片的完整度;
H、烘干:将渗糖后的海棠果片沥干糖液,摆在烘盘上放入烘房或烘箱烘干,烘干温度为55℃,干燥10小时;
I、分级包装:将烘干后的海棠果片分级,分级后用食品级包装袋包装,制得海棠果保健脯。
实施例2:
一种海棠果保健脯的加工方法,其特征在于,采用以下步骤:
A、备料:将海棠果拣去杂质,去除腐烂、病虫害部分,清洗后,切成1.5cm厚的海棠果片,备用;
B、盐腌:将8kg清洗后的海棠果片与2kg奇异果片放入11%的盐水溶液中,浸泡5小时,改善海棠果的内部组织结构,提高进入海棠果内部的糖液量;
C、果肉硬化:将盐腌后的海棠果片、奇异果片捞出滤干,放入0.12%的食用氯化钙溶液中浸泡4小时,改善海棠果的口感;
D、护色处理:将果肉硬化后的海棠果片、奇异果片捞出滤干,放入0.15%的维生素C溶液中,浸泡3小时,使海棠果保健脯色泽稳定;
E、预煮:将护色处理后的海棠果片、奇异果片放入93℃的水中预煮,时间为4min;
F、糖煮:将预煮后的海棠果片、奇异果片放入75%的糖溶液中,在92℃温度内煮25min;
G、渗糖:将糖煮后的海棠果片、奇异果片放入65%的糖溶液中浸泡11小时,糖煮与渗糖的糖制方法避免海棠果片、奇异果片被煮烂,提高了海棠果片的完整度;
H、烘干:将渗糖后的海棠果片沥干糖液,摆在烘盘上放入烘房或烘箱烘干,烘干温度为60℃,干燥9小时;
I、分级包装:将烘干后的海棠果片分级,分级后用食品级包装袋包装,制得海棠果保健脯。
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)
1.一种海棠果保健脯的加工方法,其特征在于,采用以下步骤:
A、备料:将海棠果拣去杂质,去除腐烂、病虫害部分,清洗后,切成1-2cm厚的海棠果片,备用;
B、盐腌:将7kg清洗后的海棠果片与3kg无花果片放入12%的盐水溶液中,浸泡4小时,改善海棠果的内部组织结构,提高进入海棠果内部的糖液量;
C、果肉硬化:将盐腌后的海棠果片捞出、滤干,放入0.15%的食用氯化钙溶液中浸泡3小时,改善海棠果的口感;
D、护色处理:将果肉硬化后的海棠果片捞出、滤干,放入0.2%的柠檬酸溶液中,浸泡2小时,使海棠果保健脯色泽稳定;
E、预煮:将护色处理后的海棠果片放入95℃的水中预煮,时间为3min;
F、糖煮:将预煮后的海棠果片与1kg的白首乌粉放入80%的糖溶液中,在95℃温度内煮20min;
G、渗糖:将糖煮后的海棠果片放入70%的糖溶液中浸泡10小时,糖煮与渗糖的糖制方法避免海棠果片被煮烂,提高了海棠果片的完整度;
H、烘干:将渗糖后的海棠果片沥干糖液,摆在烘盘上放入烘房或烘箱烘干,烘干温度为65℃,干燥8小时;
I、分级包装:将烘干后的海棠果片分级,分级后用食品级包装袋包装,制得海棠果保健脯。
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CN109287825A (zh) * | 2018-08-17 | 2019-02-01 | 广东轻工职业技术学院 | 一种海棠果脯及其制备方法 |
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CN104171235A (zh) * | 2014-07-15 | 2014-12-03 | 柴华 | 一种海棠果蜜饯的制备方法 |
CN104585468A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 一种鸡爪梨果脯的加工方法 |
CN104982625A (zh) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | 海棠果果脯的制作方法 |
CN106616596A (zh) * | 2016-11-29 | 2017-05-10 | 卢林发 | 一种海棠果干的制作方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104171235A (zh) * | 2014-07-15 | 2014-12-03 | 柴华 | 一种海棠果蜜饯的制备方法 |
CN104585468A (zh) * | 2015-02-22 | 2015-05-06 | 彭常安 | 一种鸡爪梨果脯的加工方法 |
CN104982625A (zh) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | 海棠果果脯的制作方法 |
CN106616596A (zh) * | 2016-11-29 | 2017-05-10 | 卢林发 | 一种海棠果干的制作方法 |
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CN109287825A (zh) * | 2018-08-17 | 2019-02-01 | 广东轻工职业技术学院 | 一种海棠果脯及其制备方法 |
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