CN107361128A - 一种无糖冰柿的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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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
- A23G3/38—Sucrose-free products
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
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- 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
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Abstract
本发明公开了一种无糖冰柿的制备方法，该方法包括选材、清洗、冷冻、削皮、浸糖、消毒、包装和速冻，整个制备过程中不使用任何危害安全的化学试剂，安全、环保，相比于传统方法，使用木糖醇和糯米糊替换传统的糖液，含糖量大大降低，更加安全，尤其适合于高血糖的消费者食用。
Description
技术领域
本发明涉及食品加工技术领域，特别是涉及一种无糖冰柿的制备方法。
背景技术
柿子所含维生素和糖分比一般水果高1-2倍左右。一个人一天吃1个柿子，所摄取的维生素C基本上就能满足一天需要量的一半。中医认为其甘寒微涩，归肺脾胃大肠经。具有润肺化痰、清热生津、涩肠止痢、健脾益胃，生津润肠、凉血止血等多种功效。含有丰富的胡萝卜素、核黄素、维生素等微量元素。
冻柿子是东北传统的冬季水果。过去由于食品匮乏，加上没有水果保鲜技术和保鲜运输、贮藏条件，冻梨、冻柿子几乎是普通人家冬天能吃到的唯一水果。
目前传统的冰柿的制备过程中需要加入大量的糖，这对老年人，特别是有高血糖的老年人身体影响非常大，有必要研究一种无糖冰柿的制备方法。
发明内容
为解决上述技术问题，本发明提供一种无糖冰柿的制备方法。
一种无糖冰柿的制备方法，包括以下步骤：
A、挑选合格的柿子饼用清水对柿子进行清洗；
B、将柿子放入冷库中进行冷冻；
C、将冷冻后的柿子去除后削皮；
D、将削皮后的柿子倒入在糖液中浸渍后取出；
E、消毒、包装后冷冻储存即可。
优选的，所述的步骤D中，所述的糖液的主要成分为糯米糊、柠檬酸、木糖醇和水。
优选的，所述的糖液包括以下重量百分比的成分：糯米糊 20-30%、柠檬酸 1-2%、木糖醇 2-5%和水 余量。
进一步优选的，所述的糖液包括以下重量百分比的成分：糯米糊 25%、柠檬酸1.5%、木糖醇 3%和水 余量。
优选的，所述的糖液的粘度为2000-5000cps。
优选的，所述的浸渍时间为2-6min。
优选的，所述的步骤E中，将柿子保存在-18摄氏度以下，即可达到长期保存的目的。
与现有技术相比本发明的有益效果为：本发明提供了一种无糖冰柿的制备方法，该方法包括选材、清洗、冷冻、削皮、浸糖、消毒、包装和速冻，整个制备过程中不使用任何危害安全的化学试剂，安全、环保，相比于传统方法，使用木糖醇和糯米糊替换传统的糖液，含糖量大大降低，更加安全，尤其适合于高血糖的消费者食用。
具体实施方式
下面结合实施例，对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1
一种无糖冰柿的制备方法，包括以下步骤：
A、挑选合格的柿子饼用清水对柿子进行清洗；
B、将柿子放入冷库中进行冷冻；
C、将冷冻后的柿子去除后削皮；
D、将削皮后的柿子倒入在糖液中浸渍后取出；
E、消毒、包装后冷冻储存即可。
所述的糖液包括以下重量百分比的成分：糯米糊 25%、柠檬酸 1.5%、木糖醇 3%和水 余量。
所述的糖液的粘度为3500cps。
所述的浸渍时间为4min。
所述的步骤E中，将柿子保存在-18摄氏度以下，即可达到长期保存的目的。
实施例2
一种无糖冰柿的制备方法，包括以下步骤：
A、挑选合格的柿子饼用清水对柿子进行清洗；
B、将柿子放入冷库中进行冷冻；
C、将冷冻后的柿子去除后削皮；
D、将削皮后的柿子倒入在糖液中浸渍后取出；
E、消毒、包装后冷冻储存即可。
所述的糖液包括以下重量百分比的成分：糯米糊 30%、柠檬酸 1%、木糖醇 5%和水余量。
所述的糖液的粘度为5000cps。
所述的浸渍时间为2min。
所述的步骤E中，将柿子保存在-18摄氏度以下，即可达到长期保存的目的。
实施例3
一种无糖冰柿的制备方法，包括以下步骤：
A、挑选合格的柿子饼用清水对柿子进行清洗；
B、将柿子放入冷库中进行冷冻；
C、将冷冻后的柿子去除后削皮；
D、将削皮后的柿子倒入在糖液中浸渍后取出；
E、消毒、包装后冷冻储存即可。
所述的糖液包括以下重量百分比的成分：糯米糊 20%、柠檬酸 2%、木糖醇 2%和水余量。
所述的糖液的粘度为2000cps。
所述的浸渍时间为6min。
所述的步骤E中，将柿子保存在-18摄氏度以下，即可达到长期保存的目的。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明技术原理的前提下，还可以做出若干改进和变型，这些改进和变型也应视为本发明的保护范围。
Claims (7)
1.一种无糖冰柿的制备方法，其特征在于，包括以下步骤：
A、挑选合格的柿子饼用清水对柿子进行清洗；
B、将柿子放入冷库中进行冷冻；
C、将冷冻后的柿子去除后削皮；
D、将削皮后的柿子倒入在糖液中浸渍后取出；
E、消毒、包装后冷冻储存即可。
2.如权利要求1所述的无糖冰柿的制备方法，其特征在于，所述的步骤D中，所述的糖液的主要成分为糯米糊、柠檬酸、木糖醇和水。
3.如权利要求1所述的无糖冰柿的制备方法，其特征在于，所述的糖液包括以下重量百分比的成分：糯米糊 20-30%、柠檬酸 1-2%、木糖醇 2-5%和水 余量。
4.如权利要求1所述的无糖冰柿的制备方法，其特征在于，所述的糖液包括以下重量百分比的成分：糯米糊 25%、柠檬酸 1.5%、木糖醇 3%和水 余量。
5.如权利要求2所述的无糖冰柿的制备方法，其特征在于，所述的糖液的粘度为2000-5000cps。
6.如权利要求2所述的无糖冰柿的制备方法，其特征在于，所述的浸渍时间为2-6min。
7.如权利要求1所述的无糖冰柿的制备方法，其特征在于，所述的步骤E中，将柿子保存在-18摄氏度以下，即可达到长期保存的目的。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990934A (zh) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | 柿子的加工方法 |
| CN105053477A (zh) * | 2015-08-25 | 2015-11-18 | 高磊 | 一种豆薯保健果脯的制作工艺 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990934A (zh) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | 柿子的加工方法 |
| CN105053477A (zh) * | 2015-08-25 | 2015-11-18 | 高磊 | 一种豆薯保健果脯的制作工艺 |
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