CN107279435A - 芍药刺角瓜保健脯的加工方法 - Google Patents
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Abstract
本发明是一种芍药刺角瓜保健脯的加工方法，其特征在于，所述的芍药刺角瓜保健脯以芍药、刺角瓜为原料，采用芍药汁对刺角瓜原料进行预煮，预煮时添加食盐，能够改善原料内部组织结构，改变细胞的渗透性，利于糖分渗入刺角瓜果脯中，不仅有效提高了原料的利用率，而且丰富了果脯成品的营养物质，使果脯口感纯正、色泽稳定，具有明目降火，促进消化，增强体质、养颜美颜等功效。
Description
技术领域
本发明涉及食品深加工领域，尤其是涉及一种芍药刺角瓜保健脯的加工方法。
背景技术
刺角瓜，又名非洲角瓜、非洲黄瓜、火参果、火天桃、非洲蜜瓜，原产于非洲地区，为葫芦科黄瓜属植物，其表皮坚硬、凹凸不平，长有突刺，看上去形状 十分古怪特异，但却是一种营养丰富的水果，肉质细腻多籽，像黄瓜一样呈凝胶状，口味清甜，富含多种维生素、植物纤维等成分，具有明目降火，促进消化，增强体质、养颜美颜等功效。
芍药，别名别离草、花中丞相，属毛茛目，毛茛科芍药属多年生草本。芍药的根鲜脆多汁，可供药用。根据分析，芍药含有芍药甙和安息香酸，用途因种而异。中医认为：中药里的白芍主要是指芍药的根，它具有镇痉、镇痛、通经作用。对妇女的腹痛、胃痉挛、眩晕、痛风、利尿等病症有效。
目前,以芍药与刺角瓜为主要原料加工的芍药刺角瓜保健脯，尚未见到相关产品上市。
发明内容
本发明提供一种芍药刺角瓜保健脯的加工方法，不仅有效提高了原料的利用率，而且丰富了果脯成品的营养物质，使果脯营养均衡。
本发明采用如下技术方案：
一种芍药刺角瓜保健脯的加工方法，其特征为，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的刺角瓜、山楂、莲雾，清洗后切成果块，取5kg刺角瓜块、2kg山楂果块、1kg莲雾果块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.05%的碳酸钙与0.01%的氧化钙混合溶液中浸泡30min进行硬化处理，捞出、滤干，用清水漂洗，沥干水分；
C、芍药预处理：选用优质成熟的芍药，加入些许百部根、藤梨根，洗净去杂，浸泡于45℃的温水中1h后，捞出，低温干燥，破壁粉碎，制得芍药粉；
D、萃取：将芍药粉与清水按1:3的比例混合后，送入微波装置中，进行热萃取，萃取温度控制为55℃，时间为10min，压滤，制得萃取液；
E、预煮：将保脆硬化后的混合原料放入芍药汁中，加入适量的柠檬酸、食盐，在95℃的环境下进行预煮，并预煮时间为3min；
F、糖煮：将预煮后的混合原料放入糖浓度为28%的果糖溶液中煮制，每隔8min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖制，糖液糖浓度达到80%时，继续煮制15min；
G、干燥：将糖煮后的混合原料放入烘箱进行烘烤，两次干燥，第一次干燥4h，温度75℃，静置7h回软；第二次干燥4h，温度50℃，烘干至水分含量为11%，制成刺角瓜果脯；
H、上胶衣：将刺角瓜果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，再75℃下烘干60s，再在55℃下干燥15min，制成芍药刺角瓜保健脯；
I、检验：将包装后的芍药刺角瓜保健脯检验后干燥通风环境下贮藏。
有益效果：本方法采用芍药汁对刺角瓜原料进行预煮，预煮时添加食盐，能够改善原料内部组织结构，改变细胞的渗透性，利于糖分渗入刺角瓜果脯中，不仅有效提高了原料的利用率，而且丰富了果脯成品的营养物质，使果脯口感纯正、色泽稳定，具有明目降火，促进消化，增强体质、养颜美颜等功效。
具体实施方式
实施例一：
一种芍药刺角瓜保健脯的加工方法，其特征为，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的刺角瓜、刺玫果、醋栗，清洗后切成果块，取5kg刺角瓜块、2kg刺玫果块、1kg醋栗果块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.05%的碳酸钙与0.01%的氧化钙混合溶液中浸泡30min进行硬化处理，捞出、滤干，用清水漂洗，沥干水分；
C、芍药预处理：选用优质成熟的芍药，加入些许金银花、合欢皮，洗净去杂，浸泡于45℃的温水中1h后，捞出，低温干燥，破壁粉碎，制得芍药粉；
D、萃取：将芍药粉与清水按1:3的比例混合后，送入微波装置中，进行热萃取，萃取温度控制为55℃，时间为10min，压滤，制得萃取液；
E、预煮：将保脆硬化后的混合原料放入芍药汁中，加入适量的柠檬酸、食盐，在95℃的环境下进行预煮，并预煮时间为3min；
F、糖煮：将预煮后的混合原料放入糖浓度为28%的果糖溶液中煮制，每隔8min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖制，糖液糖浓度达到80%时，继续煮制15min；
G、干燥：将糖煮后的混合原料放入烘箱进行烘烤，两次干燥，第一次干燥4h，温度75℃，静置7h回软；第二次干燥4h，温度50℃，烘干至水分含量为11%，制成刺角瓜果脯；
H、上胶衣：将刺角瓜果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，再75℃下烘干60s，再在55℃下干燥15min，制成芍药刺角瓜保健脯；
I、检验：将包装后的芍药刺角瓜保健脯检验后干燥通风环境下贮藏。
实施例二：
一种芍药刺角瓜保健脯的加工方法，其特征为，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的刺角瓜、牛奶果、拐枣，清洗后切成果块，取5kg刺角瓜块、2kg牛奶果块、1kg拐枣块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.05%的碳酸钙与0.01%的氧化钙混合溶液中浸泡30min进行硬化处理，捞出、滤干，用清水漂洗，沥干水分；
C、芍药预处理：选用优质成熟的芍药，加入些许玫瑰花、牡丹皮，洗净去杂，浸泡于45℃的温水中1h后，捞出，低温干燥，破壁粉碎，制得芍药粉；
D、萃取：将芍药粉与清水按1:3的比例混合后，送入微波装置中，进行热萃取，萃取温度控制为55℃，时间为10min，压滤，制得萃取液；
E、预煮：将保脆硬化后的混合原料放入芍药汁中，加入适量的柠檬酸、食盐，在95℃的环境下进行预煮，并预煮时间为3min；
F、糖煮：将预煮后的混合原料放入糖浓度为28%的果糖溶液中煮制，每隔8min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖制，糖液糖浓度达到80%时，继续煮制15min；
G、干燥：将糖煮后的混合原料放入烘箱进行烘烤，两次干燥，第一次干燥4h，温度75℃，静置7h回软；第二次干燥4h，温度50℃，烘干至水分含量为11%，制成刺角瓜果脯；
H、上胶衣：将刺角瓜果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，再75℃下烘干60s，再在55℃下干燥15min，制成芍药刺角瓜保健脯；
I、检验：将包装后的芍药刺角瓜保健脯检验后干燥通风环境下贮藏。
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)
1.一种芍药刺角瓜保健脯的加工方法，其特征为，采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的刺角瓜、山楂、莲雾，清洗后切成果块，取5kg刺角瓜块、2kg山楂果块、1kg莲雾果块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.05%的碳酸钙与0.01%的氧化钙混合溶液中浸泡30min进行硬化处理，捞出、滤干，用清水漂洗，沥干水分；
C、芍药预处理：选用优质成熟的芍药，加入些许百部根、藤梨根，洗净去杂，浸泡于45℃的温水中1h后，捞出，低温干燥，破壁粉碎，制得芍药粉；
D、萃取：将芍药粉与清水按1:3的比例混合后，送入微波装置中，进行热萃取，萃取温度控制为55℃，时间为10min，压滤，制得萃取液；
E、预煮：将保脆硬化后的混合原料放入芍药汁中，加入适量的柠檬酸、食盐，在95℃的环境下进行预煮，并预煮时间为3min；
F、糖煮：将预煮后的混合原料放入糖浓度为28%的果糖溶液中煮制，每隔8min将糖液倒出加热浓缩提高糖浓度，再将热糖液回加到原料中继续糖制，糖液糖浓度达到80%时，继续煮制15min；
G、干燥：将糖煮后的混合原料放入烘箱进行烘烤，两次干燥，第一次干燥4h，温度75℃，静置7h回软；第二次干燥4h，温度50℃，烘干至水分含量为11%，制成刺角瓜果脯；
H、上胶衣：将刺角瓜果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，再75℃下烘干60s，再在55℃下干燥15min，制成芍药刺角瓜保健脯；
I、检验：将包装后的芍药刺角瓜保健脯检验后干燥通风环境下贮藏。
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| CN104171233A (zh) * | 2014-07-05 | 2014-12-03 | 彭常安 | 一种神秘果保健脯的制作方法 |
| CN105265711A (zh) * | 2015-06-09 | 2016-01-27 | 彭常安 | 金银花榅桲果脯的加工方法 |
| CN106212850A (zh) * | 2016-08-25 | 2016-12-14 | 明毅强 | 香甜芋艿营养保健脯的加工方法 |
| CN106306305A (zh) * | 2016-08-23 | 2017-01-11 | 彭常安 | 一种刺玫果蜜饯的加工工艺 |
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| CN104171233A (zh) * | 2014-07-05 | 2014-12-03 | 彭常安 | 一种神秘果保健脯的制作方法 |
| CN105265711A (zh) * | 2015-06-09 | 2016-01-27 | 彭常安 | 金银花榅桲果脯的加工方法 |
| CN106306305A (zh) * | 2016-08-23 | 2017-01-11 | 彭常安 | 一种刺玫果蜜饯的加工工艺 |
| CN106212850A (zh) * | 2016-08-25 | 2016-12-14 | 明毅强 | 香甜芋艿营养保健脯的加工方法 |
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