CN107811240A - 一种榴莲干的加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
Abstract
本发明提供了一种榴莲干的加工方法,属于食品加工技术领域。其具体操作包括以下步骤:原料选择、去壳切片、热烫、清洗、糖浸、烘烤、包装成品。本发明产品片体大小厚薄一致,呈鹅黄酥硬状,具有榴莲独特风味,气味香浓;具有强身健体,健脾补气,补肾壮阳的功效。
Description
技术领域
本发明涉及食品加工方法,尤其涉及一种榴莲干的加工工艺。
背景技术
榴莲是一种巨型的热带常绿乔木,叶片长圆,顶端较尖,聚伞花序,花色淡黄,果实足球大小,果皮坚实,密生三角形刺,果肉是由假种皮的肉包组成,肉色淡黄,粘性多汁是一种极具经济价值的水果。榴莲是热带著名水果之一,原产马来西亚。东南亚一些国家种植较多,其中以泰国最多。中国广东﹑海南也有种植。 榴莲在泰国最负有盛名,被誉为“水果之王”。
《本草纲目》中记载,“榴莲可供药用,味甘温,无毒,主治暴痢和心腹冷气”。榴莲可用于精血亏虚须发早白、衰老、风热、黄疸、疥癣、皮肤瘙痒等症。现代医学研究表明,从榴莲汁液和果皮中提取出的蛋白水解酶,口服后能加强体内纤维蛋白的水解,能将血液凝块溶解,改善体液的局部循环,从而使炎症和水肿消除,临床可用作抗水肿和消炎药。榴莲蛋白酶与抗菌素、化疗药物并用,能促进药物对病灶的渗透,可用于多种原因导致的炎症、水肿和血栓等病症,如支气管炎、急性肺炎、乳腺炎、视网膜炎等。据报道,榴莲果皮治疗老年性瘙痒病的疗效较好。
发明内容
本发明的目的是不耐贮藏问题,提供了一种榴莲干的加工方法。
本发明解决以上技术问题所采用的技术方案是:
一种榴莲干的加工工艺,其特征在于,包括以下步骤:
1、原料选择:选择外壳通透黄色、气味香浓馥郁、轻轻摇晃里面稍稍有声音的成熟榴莲。
2、去壳、切片:将选好的破开,取出果肉,沿核纵切成块状,块状薄厚均匀。
3、热烫:用质量分数为0.8~1.2%的氢氧化钠溶液在45~50℃下浸泡12~16分钟。
4、清洗:将处理后的榴莲块放入沸水中漂烫1~3min,捞出后放入冰水迅速冷却。
5、糖浸:每千克榴莲用白砂糖0.08~0.12千克,将榴莲块放入浓度为35%~40%的沸糖液中热烫5~10分钟。
6、烘烤:放入电热恒温鼓风干燥箱中,采用变温干燥工艺进行烘干,先在50~55℃条件下烘1h,然后升温至60~65℃条件下烘2~3h,最后降温至45℃条件下烘 1~2h,烘至果片表面不粘手并稍微酥硬为止,在干燥过程中注意翻动果片,使果片受热均匀。
有益效果:本发明产品片体大小厚薄一致,呈鹅黄酥硬状,具有榴莲独特风味,气味香浓;具有强身健体,健脾补气,补肾壮阳的功效。
具体实施方式
实施例1
一种榴莲干的加工工艺,包括以下步骤:
1、原料选择:选择外壳通透黄色、气味香浓馥郁、轻轻摇晃里面稍稍有声音的成熟榴莲。
2、去壳、切片:将选好的破开,取出果肉,沿核纵切成块状,块状薄厚均匀。
3、热烫:用质量分数为1.0%的氢氧化钠溶液在50℃下浸泡15分钟。
4、清洗:将处理后的榴莲块放入沸水中漂烫3min,捞出后放入冰水迅速冷却。
5、糖浸:每千克榴莲用白砂糖0.1千克,将榴莲块放入浓度为40%的沸糖液中热烫10分钟。
6、烘烤:放入电热恒温鼓风干燥箱中,采用变温干燥工艺进行烘干,先在55℃条件下烘1h,然后升温至65℃条件下烘2h,最后降温至45℃条件下烘2h,烘至果片表面不粘手并稍微酥硬为止,在干燥过程中注意翻动果片,使果片受热均匀。
实施例2
一种榴莲干的加工工艺,包括以下步骤:
1、原料选择:选择外壳通透黄色、气味香浓馥郁、轻轻摇晃里面稍稍有声音的成熟榴莲。
2、去壳、切片:将选好的破开,取出果肉,沿核纵切成块状,块状薄厚均匀。
3、热烫:用质量分数为0.8%的氢氧化钠溶液在45℃下浸泡16分钟。
4、清洗:将处理后的榴莲块放入沸水中漂烫3min,捞出后放入冰水迅速冷却。
5、糖浸:每千克榴莲用白砂糖0.08千克,将榴莲块放入浓度为35%的沸糖液中热烫10分钟。
6、烘烤:放入电热恒温鼓风干燥箱中,采用变温干燥工艺进行烘干,先在50℃条件下烘1h,然后升温至60℃条件下烘3h,最后降温至45℃条件下烘 1h,烘至果片表面不粘手并稍微酥硬为止,在干燥过程中注意翻动果片,使果片受热均匀。
Claims (1)
1.一种榴莲干的加工工艺,其特征在于,包括以下步骤:
(1)原料选择:选择外壳通透黄色、气味香浓馥郁、轻轻摇晃里面稍稍有声音的成熟榴莲;
(2)去壳、切片:将选好的破开,取出果肉,沿核纵切成块状,块状薄厚均匀;
(3)热烫:用质量分数为0.8~1.2%的氢氧化钠溶液在45~50℃下浸泡12~16分钟;
(4)清洗:将处理后的榴莲块放入沸水中漂烫1~3min,捞出后放入冰水迅速冷却;
(5)糖浸:每千克榴莲用白砂糖0.08~0.12千克,将榴莲块放入浓度为35%~40%的沸糖液中热烫5~10分钟;
(6)烘烤:放入电热恒温鼓风干燥箱中,采用变温干燥工艺进行烘干,先在50~55℃条件下烘1h,然后升温至60~65℃条件下烘2~3h,最后降温至45℃条件下烘 1~2h,烘至果片表面不粘手并稍微酥硬为止,在干燥过程中注意翻动果片,使果片受热均匀。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103960453A (zh) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | 一种榴莲果脯及其加工方法 |
CN107080197A (zh) * | 2017-03-31 | 2017-08-22 | 启东市余谷蔬菜种植专业合作社 | 一种牛奶榴莲干的加工方法 |
CN107136284A (zh) * | 2017-05-10 | 2017-09-08 | 黄振忠 | 一种栝楼蜜饯加工方法 |
CN107183725A (zh) * | 2017-07-05 | 2017-09-22 | 史占彪 | 经冷冻处理后晒制榴莲干的制备方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103960453A (zh) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | 一种榴莲果脯及其加工方法 |
CN107080197A (zh) * | 2017-03-31 | 2017-08-22 | 启东市余谷蔬菜种植专业合作社 | 一种牛奶榴莲干的加工方法 |
CN107136284A (zh) * | 2017-05-10 | 2017-09-08 | 黄振忠 | 一种栝楼蜜饯加工方法 |
CN107183725A (zh) * | 2017-07-05 | 2017-09-22 | 史占彪 | 经冷冻处理后晒制榴莲干的制备方法 |
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