CN107259044A - 香饯银耳的制作方法 - Google Patents
香饯银耳的制作方法 Download PDFInfo
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- 241000233866 Fungi Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002304 perfume Substances 0.000 title description 2
- 235000009508 confectionery Nutrition 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 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 22
- 239000002994 raw material Substances 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 5
- 235000008504 concentrate Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
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- 241000246354 Satureja Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
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- 208000003351 Melanosis Diseases 0.000 description 2
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- 206010008570 Chloasma Diseases 0.000 description 1
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 229940010454 licorice Drugs 0.000 description 1
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- 235000011090 malic acid Nutrition 0.000 description 1
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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
本发明公开了一种香饯银耳的制作方法,属于食品加工领域。其特征在于:采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程。有益效果:本发明产品咀嚼性好,鲜甜可口,味香而甜美,具有银耳鲜香的风味;本产品不仅口感清香,甜而不腻,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效。食用方便,老少皆宜。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种香饯银耳的制作方法。
背景技术
银耳,又称白木耳、雪耳、银耳子,有“菌中之冠”的美称。银耳性平,味甘、淡、无毒,夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品,又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒,既有补脾开胃的功效,又有益气清肠的作用,还可以滋阴润肺。另外,银耳还能增强人体免疫力,以及增强肿瘤患者对放、化疗的耐受力。银耳的作用:银耳富含维生素D,能防止钙的流失,对生长发育十分有益,还富含硒等微量元素,可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效,可以提高肺组织的防御功能,提高机体的免疫能力,从而增强体质。银耳能提高肝脏解毒能力,起保肝作用,对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质,加上它的滋阴作用,长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用,是秋冬进补的上乘佳品。
新鲜的银耳不易贮藏,用于加工成一种香饯银耳可实现对银耳原料的综合利用,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银耳不易贮藏的问题,提供一种香饯银耳的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种香饯银耳的制作方法,其特征在于:采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选择菌体饱满、无机械损伤的银耳,放入0.02%焦亚硫酸钠溶液中处理6小时,然后用清水漂洗干净;
(2)切分:将银耳进行切分,按需要进行,分切成块状;
(3)糖煮:现配制45-50%糖液,用糖量与原料重量份之比是3:2,在糖液中加入0.15%苹果酸,把分切好的银耳投进糖液煮制,开始用大火加热,让其快速蒸发水分,一直煮到原料变得透明,糖液不断浓缩而呈糖浆时,用小火进行加热,测定糖液浓度达到62%时停止加热;
(4)干燥:把银耳从糖液中取出,在66℃下进行干燥;
(5)包装:经过杀菌冷却,采用复合薄膜袋包装,即为成品。
有益效果:本发明产品咀嚼性好,鲜甜可口,味香而甜美,具有银耳鲜香的风味;本产品不仅口感清香,甜而不腻,还可以增强人体免疫力,具有补脾开胃、益气清肠的功效。食用方便,老少皆宜。
具体实施方式
实施例1:
一种香饯银耳的制作方法,其特征在于:采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选择菌体饱满、无机械损伤的银耳,放入0.01%焦亚硫酸钠溶液中处理2-4小时,然后用清水漂洗干净;
(2)切分:将银耳进行切分,按需要进行,分切成块状图案;
(3)糖煮:现配制30%糖液,用糖量与原料重量份之比是1:0.7-1:0.8,在糖液中加入0.01-0.02%维生素C,0.1-0.2%苹果酸,把分切好的银耳投进糖液煮制,开始用大火加热,让其快速蒸发水分,一直煮到原料变得透明,糖液不断浓缩而呈糖浆时,用小火进行加热,测定糖液浓度达到65-70%时停止加热;
(4)干燥:把银耳从糖液中取出,在60-65摄氏度下进行干燥;
(5)包装:经过杀菌冷却,采用复合薄膜袋包装,即为成品。
实施例2:
一种香饯银耳的制作方法,其特征在于:采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程,具体操作步骤如下:
(1)选择菌体饱满、无机械损伤的银耳,放入0.01%焦亚硫酸钠溶液中处理2-4小时,然后用清水漂洗干净;
(2)切分:将银耳进行切分,按需要进行,分切成条形;
(3)糖煮:现配制40%糖液,用糖量与原料重量份之比是1:0.7-1:0.8,在糖液中加入0.1-0.3%枣汁,0.1-0.2%柠檬酸,1-2%甘草粉,0.01-0.02%苋菜红,把分切好的银耳投进糖液煮制,开始用大火加热,让其快速蒸发水分,一直煮到原料变得透明,糖液不断浓缩而呈糖浆时,用小火进行加热,测定糖液浓度达到65%时停止加热;
(4)干燥:把银耳从糖液中取出,在60-65摄氏度下进行干燥;
(5)包装:经过杀菌冷却,采用复合薄膜袋包装,即为成品。
实施例3:
一种香饯银耳的制作方法,其特征在于:采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选择菌体饱满、无机械损伤的银耳,放入0.01%焦亚硫酸钠溶液中处理2-4小时,然后用清水漂洗干净;
(2)切分:将银耳进行切分,按需要进行,分切成块状图案;
(3)糖煮:现配制35%糖液,用糖量与原料重量份之比是1:0.8,在糖液中加入0.1-0.2%柠檬酸,0.01%柠檬黄,把分切好的银耳投进糖液煮制,开始用大火加热,让其快速蒸发水分,一直煮到原料变得透明,糖液不断浓缩而呈糖浆时,用小火进行加热,测定糖液浓度达到65%时停止加热;
(4)干燥:把银耳从糖液中取出,在60-65摄氏度下进行干燥;
(5)包装:经过杀菌冷却,采用复合薄膜袋包装,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)
1.一种香饯银耳的制作方法,其特征在于,采用原料处理、切分、糖煮、干燥、杀菌、冷却、包装、成品的加工工艺流程,具体操作步骤如下:
(1)原料处理:选择菌体饱满、无机械损伤的银耳,放入0.02%焦亚硫酸钠溶液中处理6小时,然后用清水漂洗干净;
(2)切分:将银耳进行切分,按需要进行,分切成块状;
(3)糖煮:现配制45-50%糖液,用糖量与原料重量份之比是3:2,在糖液中加入0.15%苹果酸,把分切好的银耳投进糖液煮制,开始用大火加热,让其快速蒸发水分,一直煮到原料变得透明,糖液不断浓缩而呈糖浆时,用小火进行加热,测定糖液浓度达到62%时停止加热;
(4)干燥:把银耳从糖液中取出,在66℃下进行干燥;
(5)包装:经过杀菌冷却,采用复合薄膜袋包装,即为成品。
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---|---|---|---|---|
CN103719522A (zh) * | 2013-12-26 | 2014-04-16 | 陶峰 | 一种西瓜皮蜜饯的制作方法 |
CN104322851A (zh) * | 2014-10-19 | 2015-02-04 | 杨燕 | 一种风味冬菇蜜饯的制作方法 |
CN105028876A (zh) * | 2015-08-16 | 2015-11-11 | 章新华 | 一种蜜制银耳蜜饯的制作方法的制作方法 |
CN106578309A (zh) * | 2016-12-21 | 2017-04-26 | 强永亮 | 果味银耳香饯的制作方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103719522A (zh) * | 2013-12-26 | 2014-04-16 | 陶峰 | 一种西瓜皮蜜饯的制作方法 |
CN104322851A (zh) * | 2014-10-19 | 2015-02-04 | 杨燕 | 一种风味冬菇蜜饯的制作方法 |
CN105028876A (zh) * | 2015-08-16 | 2015-11-11 | 章新华 | 一种蜜制银耳蜜饯的制作方法的制作方法 |
CN106578309A (zh) * | 2016-12-21 | 2017-04-26 | 强永亮 | 果味银耳香饯的制作方法 |
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