CN107494870A - 一种莲藕蜜饯的加工方法 - Google Patents
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 38
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 38
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 230000014759 maintenance of location Effects 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims description 29
- 235000002767 Daucus carota Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 23
- 235000000346 sugar Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 235000015165 citric acid Nutrition 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 7
- 230000004224 protection Effects 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000007472 neurodevelopment Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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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
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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
-
- 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
-
- 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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- Molecular Biology (AREA)
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Abstract
一种莲藕蜜饯的加工方法,包括以下步骤:选料、护色处理、杀青、糖煮、糖渍、干燥,本发明加工方法所得莲藕蜜饯整体色均匀,软而微脆,清甜爽口,不粘牙,既能保持特有的莲藕滋味,又带有愉快的蜂蜜和焦糖风味。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种莲藕蜜饯的加工方法。
背景技术
莲藕是睡莲科多年生宿根水生植物的食用根状茎,富含碳水化合物、蛋白质、维生素等营养物质。莲藕中的活性成分具有降血糖,增强记忆力及神经发育的作用,且据古医书和药典记载莲藕具有清热、止血、调节内分泌、滋补安神等生理功效。莲藕独特的食用品质和优异的保健价值使其深受消费者青睐,但其褐变和腐败控制难度大、运输 中易受机械损伤、贮藏时易失水萎蔫,解决上述问题的有效途径之一是大力推进精深加工。
蜜饯作为我国的传统体闲食品,其营养丰富、品种多样,是我国食品工业重要组成部分。然而,莲藕蜜饯的研制目前鲜见报道。
发明内容
针对上述,本发明的目的是提供一种莲藕蜜饯的加工方法。
本发明采取的技术方案是:
一种莲藕蜜饯的加工方法,包括以下步骤:
(1)选料:选择组织致密、肉质厚实、无虫害、无变质的新鲜莲藕;
(2)护色处理:将剥壳后莲藕清洗干净,去皮后切成片状,迅速浸入质量比为0.2%柠檬酸溶液中10-15min护色;
(3)杀青:将经过步骤(3)处理的莲藕片用清水漂洗4-5次,放入沸水中搅拌3-5分钟,捞出后用冷水冷却;
(4)糖煮:将莲藕片取出沥水5 min,转入含18-22%红糖的糖液中煮沸2-3min,然后静置12-18h后捞出莲藕片转入含28-32%红糖的糖液中煮沸2-3min,然后静置12-18h后捞出莲藕片再装入含38-40%红糖的糖液中煮沸5-7min,然后静置12-18h;
(6)糖渍:将糖煮后的莲藕片浸入 55℃含15-20%蜂蜜、30-40%红糖和0.1-0.3%柠檬酸的混合液中40-50min;
(7)干燥:将糖渍处理后的莲藕片在不锈钢网上沥水5min,并以50-80℃热干,室温下冷却后即得蜜饯产品。
优选地,步骤(3)中将莲藕清洗干净,去皮切成厚度为0.5-0.8cm的片状。
优选地,步骤(4)所述的冷水温度在4℃以下。
优选地,步骤(6)中将糖煮后的莲藕片浸入 55℃含20%蜂蜜、30%白砂糖和0.2%柠檬酸的混合液中45min。
优选地,步骤(7)中热干的时间为18-24h。
本发明的优点是:本发明加工方法所得莲藕蜜饯整体色均匀,软而微脆,清甜爽口,不粘牙,既能保持特有的莲藕滋味,又带有愉快的蜂蜜和焦糖风味。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种莲藕蜜饯的加工方法,包括以下步骤:
(1)选料:选择组织致密、肉质厚实、无虫害、无变质的新鲜莲藕;
(2)护色处理:将剥壳后莲藕清洗干净,去皮后切成厚度为0.5cm的片状,迅速浸入质量比为0.2%柠檬酸溶液中10min护色;
(3)杀青:将经过步骤(3)处理的莲藕片用清水漂洗4次,放入沸水中搅拌3分钟,捞出后用4℃以下冷水冷却;
(4)糖煮:将莲藕片取出沥水5 min,转入含18%红糖的糖液中煮沸2min,然后静置12h后捞出莲藕片转入含28%红糖的糖液中煮沸2min,然后静置12h后捞出莲藕片再装入含38%红糖的糖液中煮沸5min,然后静置12h;
(6)糖渍:将糖煮后的莲藕片浸入 55℃含15%蜂蜜、30%红糖和0.1%柠檬酸的混合液中40min;
(7)干燥:将糖渍处理后的莲藕片在不锈钢网上沥水5min,并以50℃热干18h,室温下冷却后即得蜜饯产品。
实施例2
一种莲藕蜜饯的加工方法,包括以下步骤:
(1)选料:选择组织致密、肉质厚实、无虫害、无变质的新鲜莲藕;
(2)护色处理:将剥壳后莲藕清洗干净,去皮后切成厚度为0.6cm的片状,迅速浸入质量比为0.2%柠檬酸溶液中13min护色;
(3)杀青:将经过步骤(3)处理的莲藕片用清水漂洗5次,放入沸水中搅拌4分钟,捞出后用4℃以下冷水冷却;
(4)糖煮:将莲藕片取出沥水5 min,转入含20%红糖的糖液中煮沸2.5min,然后静置15h后捞出莲藕片转入含30%红糖的糖液中煮沸2.5min,然后静置15h后捞出莲藕片再装入含39%红糖的糖液中煮沸6min,然后静置15h;
(6)糖渍:将糖煮后的莲藕片浸入 55℃含18%蜂蜜、35%红糖和0.2%柠檬酸的混合液中45min;
(7)干燥:将糖渍处理后的莲藕片在不锈钢网上沥水5min,并以65℃热干21h,室温下冷却后即得蜜饯产品。
实施例3
一种莲藕蜜饯的加工方法,包括以下步骤:
(1)选料:选择组织致密、肉质厚实、无虫害、无变质的新鲜莲藕;
(2)护色处理:将剥壳后莲藕清洗干净,去皮后切成厚度为0.8cm的片状,迅速浸入质量比为0.2%柠檬酸溶液中15min护色;
(3)杀青:将经过步骤(3)处理的莲藕片用清水漂洗5次,放入沸水中搅拌5分钟,捞出后用4℃以下冷水冷却;
(4)糖煮:将莲藕片取出沥水5 min,转入含22%红糖的糖液中煮沸3min,然后静置18h后捞出莲藕片转入含32%红糖的糖液中煮沸3min,然后静置18h后捞出莲藕片再装入含40%红糖的糖液中煮沸7min,然后静置18h;
(6)糖渍:将糖煮后的莲藕片浸入 55℃含20%蜂蜜、40%红糖和0.3%柠檬酸的混合液中50min;
(7)干燥:将糖渍处理后的莲藕片在不锈钢网上沥水5min,并以80℃热干24h,室温下冷却后即得蜜饯产品。
Claims (5)
1.一种莲藕蜜饯的加工方法,其特征在于包括以下步骤:
(1)选料:选择组织致密、肉质厚实、无虫害、无变质的新鲜莲藕;
(2)护色处理:将剥壳后莲藕清洗干净,去皮后切成片状,迅速浸入质量比为0.2%柠檬酸溶液中10-15min护色;
(3)杀青:将经过步骤(3)处理的莲藕片用清水漂洗4-5次,放入沸水中搅拌3-5分钟,捞出后用冷水冷却;
(4)糖煮:将莲藕片取出沥水5 min,转入含18-22%红糖的糖液中煮沸2-3min,然后静置12-18h后捞出莲藕片转入含28-32%红糖的糖液中煮沸2-3min,然后静置12-18h后捞出莲藕片再装入含38-40%红糖的糖液中煮沸5-7min,然后静置12-18h;
(6)糖渍:将糖煮后的莲藕片浸入 55℃含15-20%蜂蜜、30-40%红糖和0.1-0.3%柠檬酸的混合液中40-50min;
(7)干燥:将糖渍处理后的莲藕片在不锈钢网上沥水5min,并以50-80℃热干,室温下冷却后即得蜜饯产品。
2.根据权利要求1所述的莲藕蜜饯的加工方法,其特征在于步骤(3)中将莲藕清洗干净,去皮切成厚度为0.5-0.8cm的片状。
3.根据权利要求1所述的莲藕蜜饯的加工方法,其特征在于步骤(4)所述的冷水温度在4℃以下。
4.根据权利要求1所述的莲藕蜜饯的加工方法,其特征在于步骤(6)中将糖煮后的莲藕片浸入 55℃含20%蜂蜜、30%白砂糖和0.2%柠檬酸的混合液中45min。
5.根据权利要求1所述的莲藕蜜饯的加工方法,其特征在于步骤(7)中热干的时间为18-24h。
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Cited By (2)
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CN108308359A (zh) * | 2018-03-26 | 2018-07-24 | 莫玉明 | 一种姬松茸蜜饯制备工艺 |
CN109077170A (zh) * | 2018-07-09 | 2018-12-25 | 徐晟伟 | 一种藕蜜饯制作方法 |
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CN104186887A (zh) * | 2014-08-04 | 2014-12-10 | 周薇 | 一种莲藕蜜饯及其制备方法 |
CN104381900A (zh) * | 2014-11-18 | 2015-03-04 | 黄金凤 | 一种蜜汁莲藕的制作方法 |
CN104381567A (zh) * | 2014-11-20 | 2015-03-04 | 张金宝 | 一种果味蜜糖藕片的制作方法 |
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CN104186887A (zh) * | 2014-08-04 | 2014-12-10 | 周薇 | 一种莲藕蜜饯及其制备方法 |
CN104381900A (zh) * | 2014-11-18 | 2015-03-04 | 黄金凤 | 一种蜜汁莲藕的制作方法 |
CN104381567A (zh) * | 2014-11-20 | 2015-03-04 | 张金宝 | 一种果味蜜糖藕片的制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108308359A (zh) * | 2018-03-26 | 2018-07-24 | 莫玉明 | 一种姬松茸蜜饯制备工艺 |
CN109077170A (zh) * | 2018-07-09 | 2018-12-25 | 徐晟伟 | 一种藕蜜饯制作方法 |
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