CN107279444A - 一种薯莨果脯的制作方法 - Google Patents
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本发明公开了一种薯莨果脯的制作方法,属于食品加工领域。其特征在于:采用原料选择→洗涤→去皮→切片→盐水浸泡→冲洗浸硫→真空抽浸→挂糖衣→烘烤→包装的加工工艺流程。有益效果:本发明产品大小一致,口感细腻,香甜可口,具有薯莨应有的风味。本品有利于提高人机体免疫功能、促进骨骼发育,具有清热解毒、止血活血的功效,是一种不可多得的低热量、低脂的保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种薯莨果脯的制作方法。
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。
薯莨通常鲜食,不耐贮藏,且经济效益低,用于加工成薯莨果脯可实现对薯莨原料的综合利用,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耐贮藏和经济效益低的问题,提供一种薯莨果脯的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种薯莨果脯的制作方法,其特征在于:采用原料选择→洗涤→去皮→切片→盐水浸泡→冲洗浸硫→真空抽浸→挂糖衣→烘烤→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:挑选个大、质地白嫩的新鲜薯莨作原料;
(2)洗涤、去皮、切片:将选好的薯莨洗净,置于5%的氢氧化钠溶液中,在18℃下浸泡40分钟,使其脱去薯莨皮,把脱皮的薯莨用清水洗净,沥干水分,切块6㎜厚的薯莨片;
(3)盐水浸泡:采用两次浸泡,第一次浸泡,把薯莨片放入7%的盐水中浸泡,盐水与薯莨片的质量比为3:2,在28℃下浸泡12小时;第二次浸泡,采取同样的方法在60℃下浸泡6小时;
(4)浸硫、冲洗:将盐水浸泡后的薯莨片沥干水分,放入浓度为0.25%的亚硫酸钠溶液中浸泡45分钟,再用清水冲洗,捞起沥干;
(5)真空抽浸:先配制浓度80%的糖液,加热至68℃,再加入10%的车厘子汁、0.5%的柠檬酸和0.1%的苹果酸,然后降温至42℃,同薯莨片一起放入真空渗糖机中,在真空度15×10²MPa的条件下抽浸22分钟,之后连糖液一起倒入缸中,于常温下浸糖16小时;
(6)挂糖衣:把浸泡后的糖液沥出,放入锅中,边加热边放入果糖,使糖液浓度达到85%,煮沸后加入浸好糖的薯莨片,再加热40分钟,捞出薯莨片,沥去多余糖液;
(7)烘烤:把挂好糖衣的薯莨片均匀摊放在烤盘上,送入烘炉,温度控制在65-70℃,烘2-3小时后翻动一次,再复烘6小时即可;烘烤后撒上一层白砂糖;
(8)包装:挑选表面干燥、不粘手、不连片、烘烤合格的薯莨片称量,用食品盒密封包装,把过湿、粘一起的薯莨片分开重新烘烤,然后再分装。
有益效果:本发明产品大小一致,口感细腻,香甜可口,具有薯莨应有的风味。本品有利于提高人机体免疫功能、促进骨骼发育,具有清热解毒、止血活血的功效,是一种不可多得的低热量、低脂的保健食品。
具体实施方式
实施例1:
一种薯莨果脯的制作方法,具体操作步骤为:
(1)原料选择:挑选个大、质地白嫩的新鲜薯莨作原料;
(2)洗涤、去皮、切片:将选好的薯莨洗净,置于0.7%的氢氧化钠溶液中,在20℃下浸泡30分钟,使其脱去薯莨皮,把脱皮的薯莨用清水洗净,沥干水分,切块2-3㎜厚的薯莨片;
(3)盐水浸泡:采用两次浸泡,第一次浸泡,把薯莨片放入2%的盐水中浸泡,盐水与薯莨片的质量比为2:1,在30℃下浸泡6小时;第二次浸泡,采取同样的方法在50℃下浸泡10小时;
(4)浸硫、冲洗:将盐水浸泡后的薯莨片沥干水分,放入浓度为0.14%的亚硫酸钠溶液中浸泡25分钟,再用清水冲洗,捞起沥干;
(5)真空抽浸:先配制浓度68%的糖液,加热至70℃,再加入0.4%的柠檬酸和0.2%的苹果酸,然后降温至38℃,同薯莨片一起放入真空渗糖机中,在真空度5×10² MPa的条件下抽浸25分钟,之后连糖液一起倒入缸中,于常温下浸糖16小时;
(6)挂糖衣:把浸泡后的糖液沥出,放入锅中,边加热边放入冰糖,使糖液浓度达到80%,煮沸后加入浸好糖的薯莨片,再加热8-10分钟,捞出薯莨片,沥去多余糖液;
(7)烘烤:把挂好糖衣的薯莨片均匀摊放在烤盘上,送入烘炉,温度控制在85℃,烘2-3小时后翻动一次,再复烘2-3小时即可;
(8)包装:挑选表面干燥、不粘手、不连片、烘烤合格的薯莨片称量,用食品盒密封包装,把过湿、粘一起的薯莨片分开重新烘烤,然后再分装。
实施例2:
一种薯莨果脯的制作方法,具体操作步骤为:
(1)原料选择:挑选个大、质地白嫩的新鲜薯莨作原料;
(2)洗涤、去皮、切片:将选好的薯莨洗净,置于2%的氢氧化钠溶液中,在45℃下浸泡15-20分钟,使其脱去薯莨皮,把脱皮的薯莨用清水洗净,沥干水分,切块6-8㎜厚的薯莨片;
(3)盐水浸泡:采用两次浸泡,第一次浸泡,把薯莨片放入5%的盐水中浸泡,盐水与薯莨片的质量比为3:1,在20-25℃下浸泡3-4小时;第二次浸泡,采取同样的方法在40-45℃下浸泡7-8小时;
(4)浸硫、冲洗:将盐水浸泡后的薯莨片沥干水分,放入浓度为0.06-0.08%的亚硫酸钠溶液中浸泡35分钟,再用清水冲洗,捞起沥干;
(5)真空抽浸:先配制浓度60%的糖液,加热至80℃,再加入0.1%的柠檬酸和0.3%的苹果酸,然后降温至45℃,同薯莨片一起放入真空渗糖机中,在真空度0.8×10² MPa的条件下抽浸40-45分钟,之后连糖液一起倒入缸中,于常温下浸糖22-24小时;
(6)挂糖衣:把浸泡后的糖液沥出,放入锅中,边加热边放入葡萄糖,使糖液浓度达到75%,煮沸后加入浸好糖的薯莨片,再加热15-20分钟,捞出薯莨片,沥去多余糖液;
(7)烘烤:把挂好糖衣的薯莨片均匀摊放在烤盘上,送入烘炉,温度控制在75-78℃,烘4-6小时后翻动一次,再复烘2-3小时即可;
(8)包装:挑选表面干燥、不粘手、不连片、烘烤合格的薯莨片称量,用食品盒密封包装,把过湿、粘一起的薯莨片分开重新烘烤,然后再分装。
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)
1.一种薯莨果脯的制作方法,其特征在于:采用原料选择→洗涤→去皮→切片→盐水浸泡→冲洗浸硫→真空抽浸→挂糖衣→烘烤→包装的加工工艺流程,具体操作步骤为:
(1)原料选择:挑选个大、质地白嫩的新鲜薯莨作原料;
(2)洗涤、去皮、切片:将选好的薯莨洗净,置于5%的氢氧化钠溶液中,在18℃下浸泡40分钟,使其脱去薯莨皮,把脱皮的薯莨用清水洗净,沥干水分,切块6㎜厚的薯莨片;
(3)盐水浸泡:采用两次浸泡,第一次浸泡,把薯莨片放入7%的盐水中浸泡,盐水与薯莨片的质量比为3:2,在28℃下浸泡12小时;第二次浸泡,采取同样的方法在60℃下浸泡6小时;
(4)浸硫、冲洗:将盐水浸泡后的薯莨片沥干水分,放入浓度为0.25%的亚硫酸钠溶液中浸泡45分钟,再用清水冲洗,捞起沥干;
(5)真空抽浸:先配制浓度80%的糖液,加热至68℃,再加入10%的车厘子汁、0.5%的柠檬酸和0.1%的苹果酸,然后降温至42℃,同薯莨片一起放入真空渗糖机中,在真空度15×10²MPa的条件下抽浸22分钟,之后连糖液一起倒入缸中,于常温下浸糖16小时;
(6)挂糖衣:把浸泡后的糖液沥出,放入锅中,边加热边放入果糖,使糖液浓度达到85%,煮沸后加入浸好糖的薯莨片,再加热40分钟,捞出薯莨片,沥去多余糖液;
(7)烘烤:把挂好糖衣的薯莨片均匀摊放在烤盘上,送入烘炉,温度控制在65-70℃,烘2-3小时后翻动一次,再复烘6小时即可;烘烤后撒上一层白砂糖;
(8)包装:挑选表面干燥、不粘手、不连片、烘烤合格的薯莨片称量,用食品盒密封包装,把过湿、粘一起的薯莨片分开重新烘烤,然后再分装。
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CN106387266A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 一种薯莨营养香饯的加工方法 |
CN106798067A (zh) * | 2016-12-21 | 2017-06-06 | 强永亮 | 一种糖蜜薯莨的加工方法 |
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CN106387266A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 一种薯莨营养香饯的加工方法 |
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