CN107467335A - 玫瑰花余甘果果脯的加工方法 - Google Patents
玫瑰花余甘果果脯的加工方法 Download PDFInfo
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Abstract
本发明是一种玫瑰花余甘果果脯的加工方法，其特征在于，所述的玫瑰花余甘果果脯以玫瑰花、余甘果为原料，经过备料、保脆硬化、玫瑰花预处理、粉碎、预煮、糖煮、干燥、上胶衣、包装等工序加工而成。本方法将玫瑰花汁渣分离，采用玫瑰花汁对余甘果原料进行预煮，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，利于糖分渗入余甘果果脯中，玫瑰花渣对余甘果果脯进行上胶衣，不仅有效提高了原料的利用率，而且增加了果脯成品的营养，并具有行气解郁，和血等效果。
Description
技术领域
本发明涉及食品深加工领域，尤其是涉及一种玫瑰花余甘果果脯的加工方法。
背景技术
余甘果，又名牛甘果， 油甘果，也有“油金子”之称。吃起来又苦又酸，过后甘凉，十分正气。目前市场上也有野生牛甘果卖和水果型牛甘果两种。与野生牛甘果相比，水果型牛甘果具有果大、肉厚、纤维少、营养丰富、产量高、效益好等特点，而且吃起来更加甘甜爽口。生吃最好，但是比较苦涩，一般都是腌制后再吃，比较容易入口，也有做成果醋的果脯的。营养非常丰富，维生素C是苹果的100倍，是猕猴桃的5倍，是柑橘的15—20倍。
玫瑰花原产中国，栽培历史悠久，玫瑰在植物分类学上是一种蔷薇科蔷薇属灌木(Rosa rugosa)，鲜花可以蒸制玫瑰精油[3]，油的主要成分为左旋香芳醇，含量最高可达千分之六，供食用及化妆品用，花瓣可以制饼馅、玫瑰酒、玫瑰糖浆，干制后可以泡茶，花蕾入药治肝、胃气痛、胸腹胀满和月经不调。果实含丰富的维生素C、葡萄糖、果糖、蔗糖、枸橼酸、苹果酸及胡萝卜素等。种子含油约14%。迄今将玫瑰花和余甘果组合做成果脯产品尚未见报道。
发明内容
本发明提供一种玫瑰花余甘果果脯的加工方法，该方法将玫瑰花汁渣分离，采用玫瑰花汁对余甘果原料进行预煮，玫瑰花渣对余甘果果脯进行上胶衣，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，具有解暑祛湿、舒筋活络、清热解毒等保健作用。
本发明采用如下技术方案：
一种玫瑰花余甘果果脯的加工方法，其特征为其特征为：经过备料、保脆硬化、玫瑰花预处理、粉碎、预煮、糖煮、干燥、上胶衣、包装等工序加工而成，，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的余甘果、海棠果、罗汉果、刺玫果，清洗后切成余甘果块、海棠果块、罗汉果块、刺玫果块，取10kg余甘果块、2kg海棠果块、2kg罗汉果块、2kg刺玫果块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.2%的碳酸钙与0.1%的氧化钙混合溶液中浸泡60min进行硬化处理，将保脆硬化后的混合原料捞出、滤干，放入0.1%的亚硫酸与0.3%的亚硫酸氢钠混合溶液中，浸泡2.5小时，浸泡结束后用清水漂洗，沥干水分；
C、玫瑰花预处理：选取新鲜的20kg玫瑰花、3kg桑叶、3kg牛膝菊、3kg的荞麦混合均匀，制得混合花料，用清水清洗后进行蒸汽杀青，杀青温度为140℃，杀青时间为10s，杀青后立即摊凉散热，向20kg杀青后的混合花料中加入22kg的浓度为3%抗坏血酸钠溶液进行打浆，制得玫瑰花浆液；
D、离心分离：将玫瑰花浆液放置到离心泵中进行汁渣分离，离心泵滤网设置为180目，获得玫瑰花汁和玫瑰花渣，备用；
E、粉碎：将玫瑰花渣进行超细微粉碎，粒度为220μm，制得玫瑰花粉；
F、预煮：将保脆硬化后的10kg混合原料放入9kg的玫瑰花汁中，加入5kg浓度为80%的苹果汁溶液、3kg浓度为75%的蓝莓汁溶液、0.8kg的柠檬酸、0.4kg的食盐，在95℃的环境下进行预煮，并预煮时间为10min；
G、糖煮：将预煮后的混合原料放入糖浓度为28%的麦芽糖溶液中煮制，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；
H、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，使水分重新分布均匀，第二次干燥4h，温度50℃，烘干至水分含量为11%，制成余甘果果脯；
I、上胶衣：将余甘果果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，向10kg余甘果果脯表面撒上2kg玫瑰花粉、0.5kg玉竹粉、0.5kg的葛仙米粉，在75℃下烘干60s，再在55℃下干燥15min，制成玫瑰花余甘果果脯；
J、检验：将包装后的玫瑰花余甘果果脯检验后干燥通风环境下贮藏。
有益效果：本方法将玫瑰花汁渣分离，采用玫瑰花汁对余甘果原料进行预煮，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，利于糖分渗入余甘果果脯中，玫瑰花渣对余甘果果脯进行上胶衣，不仅有效提高了原料的利用率，而且增加了果脯成品的营养，使果脯口感纯正、色泽稳定，具有行气解郁，和血，止痛等效果。
具体实施方式
实施例一：
一种玫瑰花余甘果果脯的加工方法，其特征为其特征为：过备料、保脆硬化、玫瑰花预处理、粉碎、预煮、糖煮、干燥、上胶衣、包装等工序加工而成，，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的余甘果，清洗后在将余甘果切成余甘果块，备用；
B、保脆硬化：将余甘果块放入0.2%的碳酸钙溶液中浸泡40min进行硬化处理，将保脆硬化后的余甘果块捞出、滤干，放入0.1%的亚硫酸溶液中，浸泡2小时，浸泡结束后用清水漂洗，沥干水分；
C、玫瑰花预处理：选取新鲜的玫瑰花，用清水清洗后进行蒸汽杀青，杀青温度为150℃，杀青时间为2s，杀青后立即摊凉散热，向20kg杀青后的玫瑰花中加入16kg的浓度为10%维生素c溶液进行打浆，制得玫瑰花浆液；
D、离心分离：将玫瑰花浆液放置到离心泵中进行汁渣分离，离心泵滤网设置为100目，获得玫瑰花汁和玫瑰花渣，备用；
E、粉碎：将玫瑰花渣进行超细微粉碎，粒度为150μm，制得玫瑰花粉；
F、预煮：将保脆硬化后的10kg余甘果块放入8kg的玫瑰花汁中，加入4kg浓度为5%的硒溶液、2kg浓度为18%的木糖醇溶液、0.2kg的食盐，在80℃的环境下进行预煮，并预煮时间为12min；
G、糖煮：将预煮后的余甘果块放入糖浓度为40%的葡萄糖溶液中煮制，每隔15min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69%时，继续煮制8min；
H、干燥：将糖煮后的余甘果块放入烘箱进行烘烤，两次干燥，第一次干燥3h，温度65℃，静置6h回软，使水分重新分布均匀，第二次干燥5h，温度50℃，烘干至水分含量为12%，制成余甘果果脯；
I、上胶衣：将余甘果果脯浸入浓度为0.3%的魔芋胶溶液中，2min后取出沥干，向10kg余甘果果脯沾有魔芋胶溶液的表面撒上2kg玫瑰花粉，在70℃下烘干40s，再在50℃下干燥10min，制成玫瑰花余甘果果脯；
J、检验：将包装后的玫瑰花余甘果果脯检验后干燥通风环境下贮藏。
实施例二：
一种玫瑰花余甘果果脯的加工方法，其特征为其特征为：过备料、保脆硬化、玫瑰花预处理、粉碎、预煮、糖煮、干燥、上胶衣、包装等工序加工而成，，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的余甘果、牛蒡、山药，清洗后切成余甘果块、牛蒡块、山药块，取10kg余甘果块、3kg牛蒡块、3kg山药块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.1%的碳酸钙与0.2%的氧化钙混合溶液中浸泡50min进行硬化处理，将保脆硬化后的余甘果块捞出、滤干，放入0.2%的亚硫酸与0.2%的亚硫酸氢钠混合溶液中，浸泡3小时，浸泡结束后用清水漂洗，沥干水分；
C、玫瑰花预处理：选取新鲜的20kg玫瑰花、3kg牡丹花、3kg绿茶混合均匀，制得混合花料，用清水清洗后进行蒸汽杀青，杀青温度为120℃，杀青时间为8s，杀青后立即摊凉散热，向20kg杀青后的混合花料中加入20kg的浓度为12%维生素c溶液进行打浆，制得玫瑰花浆液；
D、离心分离：将玫瑰花浆液放置到离心泵中进行汁渣分离，离心泵滤网设置为140目，获得玫瑰花汁和玫瑰花渣，备用；
E、粉碎：将玫瑰花渣进行超细微粉碎，粒度为180μm，制得玫瑰花粉；
F、预煮：将保脆硬化后的10kg混合原料放入12kg的玫瑰花汁中，加入4kg浓度为8%的钙溶液、3kg浓度为15%的果糖溶液、0.5kg的柠檬酸、0.3kg的食盐，在90℃的环境下进行预煮，并预煮时间为15min；
G、糖煮：将预煮后的混合原料放入糖浓度为30%的果葡糖浆溶液中煮制，每隔10min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78%时，继续煮制12min；
H、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2h，温度70℃，静置5h回软，使水分重新分布均匀，第二次干燥2h，温度60℃，烘干至水分含量为18%，制成余甘果果脯；
I、上胶衣：将余甘果果脯浸入浓度为0.3%的魔芋胶、0.2%的黄原胶混合溶液中，4min后取出沥干，向10kg余甘果果脯表面撒上3kg玫瑰花粉、0.5kg玉竹粉，在75℃下烘干60s，再在55℃下干燥15min；
J、检验：将包装后的玫瑰花余甘果果脯检验后干燥通风环境下贮藏。
Claims (1)
1.一种玫瑰花余甘果果脯的加工方法，其特征为，经过备料、保脆硬化、玫瑰花预处理、粉碎、预煮、糖煮、干燥、上胶衣、包装等工序加工而成，所述的加工方法采用以下步骤：
A、备料：挑选新鲜、肉质肥厚的余甘果、海棠果、罗汉果、刺玫果，清洗后切成余甘果块、海棠果块、罗汉果块、刺玫果块，取10kg余甘果块、2kg海棠果块、2kg罗汉果块、2kg刺玫果块混合均匀，制得混合原料，备用；
B、保脆硬化：将混合原料放入0.2%的碳酸钙与0.1%的氧化钙混合溶液中浸泡60min进行硬化处理，将保脆硬化后的混合原料捞出、滤干，放入0.1%的亚硫酸与0.3%的亚硫酸氢钠混合溶液中，浸泡2.5小时，浸泡结束后用清水漂洗，沥干水分；
C、玫瑰花预处理：选取新鲜的20kg玫瑰花、3kg桑叶、3kg牛膝菊、3kg的荞麦混合均匀，制得混合花料，用清水清洗后进行蒸汽杀青，杀青温度为140℃，杀青时间为10s，杀青后立即摊凉散热，向20kg杀青后的混合花料中加入22kg的浓度为3%抗坏血酸钠溶液进行打浆，制得玫瑰花浆液；
D、离心分离：将玫瑰花浆液放置到离心泵中进行汁渣分离，离心泵滤网设置为180目，获得玫瑰花汁和玫瑰花渣，备用；
E、粉碎：将玫瑰花渣进行超细微粉碎，粒度为220μm，制得玫瑰花粉；
F、预煮：将保脆硬化后的10kg混合原料放入9kg的玫瑰花汁中，加入5kg浓度为80%的苹果汁溶液、3kg浓度为75%的蓝莓汁溶液、0.8kg的柠檬酸、0.4kg的食盐，在95℃的环境下进行预煮，并预煮时间为10min；
G、糖煮：将预煮后的混合原料放入糖浓度为28%的麦芽糖溶液中煮制，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；
H、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，使水分重新分布均匀，第二次干燥4h，温度50℃，烘干至水分含量为11%，制成余甘果果脯；
I、上胶衣：将余甘果果脯浸入浓度为0.4%的黄原胶、0.2%的明胶混合溶液中，5min后取出沥干，向10kg余甘果果脯表面撒上2kg玫瑰花粉、0.5kg玉竹粉、0.5kg的葛仙米粉，在75℃下烘干60s，再在55℃下干燥15min；
J、检验：将包装后的玫瑰花余甘果果脯检验后干燥通风环境下贮藏。
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| CN108271902A (zh) * | 2017-12-28 | 2018-07-13 | 安徽徽风生态农业开发有限公司 | 一种余甘果果脯的加工方法 |
| CN108651683A (zh) * | 2018-04-29 | 2018-10-16 | 铜仁学院 | 一种空心李果脯及其制作方法 |
| CN109247418A (zh) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | 一种陈皮玖瑰麦芽糖柑蜜饯及其制作方法 |
| CN109953330A (zh) * | 2019-04-22 | 2019-07-02 | 云南猫哆哩集团食品有限责任公司 | 一种滇橄榄鲜花糕 |
| CN111194869A (zh) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | 具有玫瑰色泽的食品 |
| CN113397025A (zh) * | 2021-07-02 | 2021-09-17 | 福建技术师范学院 | 一种玫瑰花百香果果脯的制备方法 |
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