CN107510015A - 一种红枣银耳汤干粉及其制作方法 - Google Patents
一种红枣银耳汤干粉及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种红枣银耳汤干粉及其制作方法。所述方法包括:对银耳和红枣分别各自进行除杂与清洗后分别得到预处理银耳和预处理红枣;对红枣肉进行除杂、清洗及切片后得到预处理红枣肉;对所述预处理银耳进行切丁后得到银耳丁;对所述银耳丁进行高温蒸后得到银耳料;将所述预处理红枣肉和所述预处理红枣混合并沸水煮后得到红枣肉红枣料;先将冰糖与葛根粉混合,再加入所述银耳料和所述红枣料混合加热,最后加入预处理枸杞,得到混合料;对所述混合料进行急冻后得到急冻料;对所述急冻料进行真空冷冻干燥后得到成品。采用本发明方法制作的红枣银耳汤干粉最大程度的保留了原材料的营养成份,食用方便,延长了保质期,其重量轻且利于长途运输。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种红枣银耳汤干粉及其制作方法。
背景技术
银耳味甘、淡、性平、无毒,既有补脾开胃的功效,又有益气清肠、滋阴润肺的作用。既能增强人体免疫力,又可增强肿瘤患者对放、化疗的耐受力。银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。
红枣性温、味甘,具益气补血、健脾和胃、袪风功效,对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高,以及预防输血反应等均有理想效果;大枣含有三萜类化合物及环磷酸腺苷,有较强的抑癌、抗过敏作用;枣中含有抗疲劳作用的物质,能增强人的耐力;枣还具有减轻毒性物质对肝脏损害的功效;枣中的黄酮类化合物,有镇静降血压的作用。
枸杞子被卫生部列为“药食两用”品种,枸杞子可以加工成各种食品、饮料、保健酒、保健品等等。在煲汤或者煮粥的时候也经常加入枸杞。
冰糖味甘、性平,入肺、脾经;有补中益气,和胃润肺的功效;冰糖养阴生津,润肺止咳,对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用;用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛,有很强的药理作用。
葛根粉具有解热除烦,生津止渴之功效,用于烦热,口渴,醉酒,喉痹,疮疖。
采用银耳与上述材料制作的汤品口感爽滑,香味醇厚,但是目前市场上销售的以银耳为主要原材料的汤不仅很少,而且食用不方便,一般需要先清洗和泡发银耳,再配合其他辅助原料再熬煮相当长的时间,整个过程中需要有人照料,否则做不出一碗色香味俱佳的银耳汤,不能适应现代人们快节奏生活的需要。
发明内容
有鉴于此,本发明实施例提供了一种红枣银耳汤干粉及其制作方法,主要目的是提供一种食用方便和口感好的红枣银耳汤。
为达到上述目的,本发明主要提供了如下技术方案:
一方面,本发明实施例提供了一种红枣银耳汤干粉的制作方法,所述方法包括以下步骤:
a、对银耳和红枣分别各自进行除杂与清洗后分别得到预处理银耳和预处理红枣;
b、对枸杞子进行除杂与清洗后得到预处理枸杞;
c、对所述预处理银耳进行切丁后得到银耳丁;
d、对所述银耳丁进行高温蒸后得到银耳料;
e、将所述预处理红枣进行沸水煮后得到红枣料;
f、先将冰糖与葛根粉混合,再加入所述银耳料和所述红枣料一起加热后,最后加入所述预处理枸杞,得到混合料;
g、对所述混合料进行急冻后得到急冻料;
h、对所述急冻料进行真空冷冻干燥后得到成品。
作为优选,所述成品经过剔除异物后得到干净成品;所述干净成品经过金属检测仪检测。
作为优选,所述银耳、所述红枣及所述红枣肉的重量份比例为40-70:10-20:3-6;所述冰糖与所述葛根粉的重量比例为8-15:0.2-1。
作为优选,所述银耳、所述红枣及所述红枣肉的重量份比例为65:15:4;所述冰糖与所述葛根粉的重量比例为10:0.8。
作为优选,所述步骤a的具体操作为:选用干银耳为原料,用清水泡发后将银耳中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;选用干制红枣片为原料,将红枣片中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;所述步骤b的具体操作为:选用干枸杞为原料,将枸杞干上的杂物摘除后,通过高压气泡清洗机反复清洗干净备用。
作为优选,所述步骤c的具体操作为:将清洗干净的银耳用专用的切型机切制成所预设尺寸;所述步骤d的具体操作为:将所述银耳丁放入温度为90—105℃的蒸箱内蒸0.5—2.5小时。
作为优选,所述步骤e的具体操作为:将预处理红枣放入95-100℃开水内煮25-50分钟。
作为优选,所述步骤f的具体操作为:先将冰糖与葛根粉混合,再加入所述银耳料和所述红枣料加热至80-90℃时,再加入所述预处理枸杞,得到混合料。
作为优选,所述步骤g的具体操作为:将所述混合料铺入铝盘中,再将铝盘送入温度为-30℃~-40℃急冻库内进行急冻3—4小时,使得物料中心温度达到-18℃-20℃;所述步骤h的具体操作为:将所述急冻料送入真空冷冻干燥系统的密闭容器中,在-25℃~-30℃冷冻条件下,在0~60Pa的真空度条件下加热干燥15~20小时,并且使产品最终温度不超过50℃,因升华而脱水干燥成为成品。
另一方面,本发明实施例提供了一种红枣银耳汤干粉,是采用上述方法制备得到。
与现有技术相比,本发明的有益效果是:
本发明充分针对不同物料的不同特性,采用不同的温度和时间分别进行蒸煮和煮,最大程度的保留了不同物料原有的营养成份、色泽和口感,再在精心设计的配料调理配合下,大大提高了产品的口感,最后通过真空冷冻干燥处理,不仅有利于保留产品的营养成份,食用方便,而且还能起到大大延长产品保质期的作用,重量轻,利于长途运输。
具体实施方式
为更进一步阐述本发明为达成预定发明目的所采取的技术手段及功效,以下以较佳实施例,对依据本发明申请的具体实施方式、技术方案、特征及其功效,详细说明如后。下述说明中的多个实施例中的特定特征、结构、或特点可由任何合适形式组合。
实施例1
一种红枣银耳汤干粉的制作方法,包括以下步骤:
a、银耳预处理:选用干银耳为原料,用清水泡发后将银耳中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;
b、红枣预处理:选用干制红枣片为原料,将红枣片中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;
c枸杞预处理:选用干枸杞为原料,将枸杞上的杂物及黄叶摘除后,通过高压气泡清洗机反复清洗干净并且切成小片备用;
d、切型:将清洗干净的银耳用专用的切型机切制成所需要大小,上述重量份配比为:银耳40kg、红枣10kg、枸杞子3kg;
e、蒸煮:将切型后的银耳放入温度为90℃的蒸箱内蒸2.5小时;
f、红枣放入95℃开水内煮50分钟;
g、配料调理:按如下重量份配比称取冰糖8kg、葛根粉0.2kg一起充分混合搅拌均匀;再将上述重量份配比的银耳、红枣与配料调理一起混合搅拌均匀并加热至80℃时,加入枸杞子,搅拌均匀搅拌均匀;
h、铺盘、急冻:将上述搅拌均匀的物料铺入铝盘中,再将铺盘好的物料送入温度为-30℃急冻库内进行急冻4小时,使得物料中心温度达到-18℃;
i、真空冷冻干燥:将急冻好的物料送入真空冷冻干燥系统的密闭容器中,在-25℃冷冻条件下,在0~60Pa的真空度条件下加热干燥20小时,并且使产品最终温度不能超过50℃,因升华而脱水干燥成为成品。
j、分选:真空冷冻干燥结束后,将物料从真空冷冻干燥系统的密闭容器中取出,将有异物的产品剔除掉;
k、金属检测:将产品过金属检测仪(灵敏度铁:1.0mm,非铁:1.2mm)检测;
l、先用干净卫生的双层食品级塑料袋装入产品,然后封口。
实施例2
本实施例2与实施例1的不同之处在于:
银耳、红枣、枸杞的最佳重量配比是为:银耳50kg、红枣15kg、枸杞4kg;
a、蒸煮:将切型后的银耳放入温度为100℃的蒸箱内蒸1.5小时;
b、红枣、红枣放入98℃开水内煮35分钟;
c、配料调理:按如下重量份配比称取冰糖10kg、葛根粉0.6kg一起充分混合搅拌均匀;再将上述重量份配比的银耳、红枣与配料调理一起混合搅拌均匀并加热至85℃时,加入枸杞子,搅拌均匀;
d、铺盘、急冻:将上述搅拌均匀的物料铺入铝盘中,再将铺盘好的物料送入温度为-35℃急冻库内进行急冻3.5小时,使得物料中心温度达到-19℃;
e、真空冷冻干燥:将急冻好的物料送入真空冷冻干燥系统的密闭容器中,在-27℃冷冻条件下,在0~60Pa的真空度条件下加热干燥18小时,并且使产品最终温度不能超过50℃,因升华而脱水干燥成为成品。
实施例3
本实施例3与实施例1的不同之处在于:
银耳、红枣、枸杞的最佳重量份配比是为:银耳65kg、红枣15kg、枸杞4kg;
a、蒸煮:将切型后的银耳放入温度为105℃的蒸箱内蒸0.5小时;
b、红枣、红枣放入100℃开水内煮25分钟;
c、配料调理:按如下重量份配比称取冰糖10、葛根粉0.8一起充分混合搅拌均匀;再将上述重量份配比的银耳、红枣与配料调理一起混合搅拌均匀并加热至90℃时,加入枸杞子,搅拌均匀;
d、铺盘、急冻:将上述搅拌均匀的物料铺入铝盘中,再将铺盘好的物料送入温度为-40℃急冻库内进行急冻3小时,使得物料中心温度达到-20℃;
e、真空冷冻干燥:将急冻好的物料送入真空冷冻干燥系统的密闭容器中,在-30℃冷冻条件下,在0~60Pa的真空度条件下加热干燥20小时,并且使产品最终温度不能超过50℃,因升华而脱水干燥成为成品。
以上公开的仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以上述权利要求的保护范围为准。
Claims (10)
1.一种红枣银耳汤干粉的制作方法,其特征在于,所述方法包括以下步骤:
a、对银耳和红枣分别各自进行除杂与清洗后分别得到预处理银耳和预处理红枣;
b、对枸杞子进行除杂与清洗后得到预处理枸杞;
c、对所述预处理银耳进行切丁后得到银耳丁;
d、对所述银耳丁进行高温蒸后得到银耳料;
e、将所述预处理红枣进行沸水煮后得到红枣料;
f、先将冰糖与葛根粉混合,再加入所述银耳料和所述红枣料一起加热后,最后加入所述预处理枸杞,得到混合料;
g、对所述混合料进行急冻后得到急冻料;
h、对所述急冻料进行真空冷冻干燥后得到成品。
2.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述成品经过剔除异物后得到干净成品;所述干净成品经过金属检测仪检测。
3.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述银耳、所述红枣及所述红枣肉的重量份比例为40-70:10-20:3-6;所述冰糖与所述葛根粉的重量比例为8-15:0.2-1。
4.根据权利要求3所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述银耳、所述红枣及所述红枣肉的重量份比例为65:15:4;所述冰糖与所述葛根粉的重量比例为10:0.8。
5.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述步骤a的具体操作为:选用干银耳为原料,用清水泡发后将银耳中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;选用干制红枣片为原料,将红枣片中的杂物摘除后,通过高压气泡清洗机反复清洗干净备用;所述步骤b的具体操作为:选用干枸杞为原料,将枸杞干上的杂物摘除后,通过高压气泡清洗机反复清洗干净备用。
6.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述步骤c的具体操作为:将清洗干净的银耳用专用的切型机切制成所预设尺寸;所述步骤d的具体操作为:将所述银耳丁放入温度为90—105℃的蒸箱内蒸0.5—2.5小时。
7.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述步骤e的具体操作为:将预处理红枣放入95-100℃开水内煮25-50分钟。
8.根据权利要求1所述的一种红枣银耳汤干粉的制作方法,其特征在于,所述步骤f的具体操作为:先将冰糖与葛根粉混合,再加入所述银耳料和所述红枣料加热至80-90℃时,再加入所述预处理枸杞,得到混合料。
9.根据权利要求1所述的一种红枣银耳汤粉的制作方法,其特征在于,所述步骤g的具体操作为:将所述混合料铺入铝盘中,再将铝盘送入温度为-30℃~-40℃急冻库内进行急冻3—4小时,使得物料中心温度达到-18℃-20℃;所述步骤h的具体操作为:将所述急冻料送入真空冷冻干燥系统的密闭容器中,在-25℃~-30℃冷冻条件下,在0~60Pa的真空度条件下加热干燥15~20小时,并且使产品最终温度不超过50℃,因升华而脱水干燥成为成品。
10.一种红枣银耳汤干粉,其特征在于,所述红枣银耳汤干粉是采用权利要求1-9任一项所述的方法制备得到。
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