CN107279427A - 雪莲果脯的制作方法 - Google Patents
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Abstract
本发明公开了一种雪莲果脯的制作方法，属于食品加工领域。其特征在于：采用的加工工艺流程为原料处理→烫煮→护色→糖煮→第二次糖煮→干燥。有益效果：本发明产品外黄内白，酸甜适口，质地细腻、脆嫩，具有雪莲果特有的清香，清脆爽口；本产品富含蛋白质和维生素等多种营养物质，有助于增强机体的免疫功能，还具有强身健体、提高人体免疫力、清热降火等保健作用，是一种营养丰富、经济实惠的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种雪莲果脯的制作方法。
背景技术
雪莲果，别名雪莲薯，是一种菊科菊薯属多年生草本植物菊薯的果实，根据测定：每100克可食部分含热量(大卡)17.40-60.00kcal之间、碳水化合物 10.60g、脂肪0.30g、蛋白质0.4-2.0g、纤维素0.3-1.70g、糖1.5-4g、果寡糖 6.00-12.00g、维生素C33.00mg、胡萝卜素0.16mg、硫胺素0.05mg、核黄素 0.04mg。营养物质丰富，经常使用具有清肝解毒、强身健体、提高人体免疫力、降火降血压、降低血糖、血压和胆固醇等保健作用。
新鲜的雪莲果不易贮藏，且经济效益低，用于加工成雪莲果脯可实现对雪莲果的综合利用，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雪莲果不易贮藏的问题，提供一种雪莲果脯的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种雪莲果脯的制作方法，其特征在于：采用的加工工艺流程为原料处理→烫煮→护色→糖煮→第二次糖煮→干燥，具体操作步骤为：
（1）原料处理：选用肉质白嫩、根头粗壮的雪莲果，用清水洗净淤泥和杂质，沥干水分待用；
（2）烫煮：将雪莲果放入锅中，加入适量冷水，加火煮沸，待雪莲果稍变软后，用小刀刮去表皮，切成6mm厚的薄片；
（3）护色：取少许亚硫酸氢钠放入500ml冷水中配成溶液，放入雪莲果片，浸泡1-2小时，用水漂洗干净，再用清水浸泡2-3小时，每1小时更换一次水；
（4）糖煮：将冷水300ml、葡萄糖1.2kg、浓缩凤梨汁500g和雪莲果片放入锅中，用大火煮沸后改用文火煮制25分钟，离火后浸泡24小时；然后将其捞出，放在竹屉上沥干糖液，晾晒2天；
（5）第二次糖煮：将浓缩凤梨汁100g、葡萄糖300g、冷水50 ml、蜂蜜200g和苹果酸400g一同倒入锅中，与原有的糖液混合拌匀，用大火煮沸后放入雪莲果片一起煮制，待糖液收浓时即可离火；
（6）干燥：将裹匀糖液的雪莲果片捞出，放在竹屉上沥干糖液，撒上少许川白糖，晾晒5天即为成品。
有益效果：本发明产品外黄内白，酸甜适口，质地细腻、脆嫩，具有雪莲果特有的清香，清脆爽口；本产品富含蛋白质和维生素等多种营养物质，有助于增强机体的免疫功能，还具有强身健体、提高人体免疫力、清热降火等保健作用，是一种营养丰富、经济实惠的保健食品。
具体实施方式
实施例1：
一种雪莲果脯的制作方法，具体操作步骤为：
（1）原料处理：选用肉质白嫩、根头粗壮的雪莲果，用清水洗净淤泥和杂质，沥干水分待用；
（2）烫煮：将雪莲果放入锅中，加入适量冷水，加火煮沸，待雪莲果稍变软后，用小刀刮去表皮，切成5-7mm厚的薄片；
（3）护色：取少许亚硫酸氢钠放入500ml冷水中配成溶液，放入雪莲果片，浸泡2-3小时，用水漂洗干净，再用清水浸泡6-8小时，每2小时更换一次清水；
（4）糖煮：将冷水280ml、绵白糖1.5kg、浓缩凤梨汁600g和雪莲果片放入锅中，用大火煮沸后改用文火煮制80分钟，离火后浸泡24小时；然后将其捞出，放在竹屉上沥干糖液，晾晒1-3天；
（5）第二次糖煮：将浓缩凤梨汁200g、绵白糖500g、冷水120 ml、蜂蜜350g和柠檬酸50g一同倒入锅中，与原有的糖液混合拌匀，用大火煮沸后放入雪莲果片一起煮制，待糖液收浓时即可离火；
（6）干燥：将裹匀糖液的雪莲果片捞出，放在竹屉上沥干糖液，晾晒5-6天即为成品。
实施例2：
一种雪莲果脯的制作方法，具体操作步骤为：
（1）原料处理：选用肉质白嫩、根头粗壮的雪莲果，用清水洗净淤泥和杂质，沥干水分待用；
（2）烫煮：将雪莲果放入锅中，加入适量冷水，加火煮沸，待雪莲果稍变软后，用小刀刮去表皮，切成2-4mm厚的薄片；
（3）护色：取少许亚硫酸氢钠放入700ml冷水中配成溶液，放入雪莲果片，浸泡75分钟，用水漂洗干净，再用清水浸泡12小时，每3小时更换一次水；
（4）糖煮：将冷水200ml、蛋白糖800g、浓缩凤梨汁300g和雪莲果片放入锅中，用大火煮沸后改用文火煮制60分钟，离火后浸泡48小时；然后将其捞出，放在竹屉上沥干糖液，晾晒6天；
（5）第二次糖煮：将浓缩凤梨汁300g、蛋白糖700g、冷水100 ml、蜂蜜100g和苹果酸300g一同倒入锅中，与原有的糖液混合拌匀，用大火煮沸后放入雪莲果片一起煮制，待糖液收浓时即可离火；
（6）干燥：将裹匀糖液的雪莲果片捞出，放在竹屉上沥干糖液，拌入少许玫瑰香精，晾晒7天即为成品。
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)
1.一种雪莲果脯的制作方法，其特征在于：采用的加工工艺流程为原料处理→烫煮→护色→糖煮→第二次糖煮→干燥，具体操作步骤为：
（1）原料处理：选用肉质白嫩、根头粗壮的雪莲果，用清水洗净淤泥和杂质，沥干水分待用；
（2）烫煮：将雪莲果放入锅中，加入适量冷水，加火煮沸，待雪莲果稍变软后，用小刀刮去表皮，切成6mm厚的薄片；
（3）护色：取少许亚硫酸氢钠放入500ml冷水中配成溶液，放入雪莲果片，浸泡1-2小时，用水漂洗干净，再用清水浸泡2-3小时，每1小时更换一次水；
（4）糖煮：将冷水300ml、葡萄糖1.2kg、浓缩凤梨汁500g和雪莲果片放入锅中，用大火煮沸后改用文火煮制25分钟，离火后浸泡24小时；然后将其捞出，放在竹屉上沥干糖液，晾晒2天；
（5）第二次糖煮：将浓缩凤梨汁100g、葡萄糖300g、冷水50 ml、蜂蜜200g和苹果酸400g一同倒入锅中，与原有的糖液混合拌匀，用大火煮沸后放入雪莲果片一起煮制，待糖液收浓时即可离火；
（6）干燥：将裹匀糖液的雪莲果片捞出，放在竹屉上沥干糖液，撒上少许川白糖，晾晒5天即为成品。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105265736A (zh) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | 一种雪莲果脯的加工方法 |
| CN107279426A (zh) * | 2017-06-08 | 2017-10-24 | 芜湖市三山区绿色食品产业协会 | 一种雪莲果脯的制作方法 |
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| CN105265736A (zh) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | 一种雪莲果脯的加工方法 |
| CN107279426A (zh) * | 2017-06-08 | 2017-10-24 | 芜湖市三山区绿色食品产业协会 | 一种雪莲果脯的制作方法 |
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Application publication date: 20171024 |