CN108094968B - 一种牡丹西梅果干及其制备方法 - Google Patents
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Abstract
本发明公开了一种牡丹西梅果干及其制备方法，牡丹西梅果干的原料包括：西梅、牡丹花瓣、保鲜剂、食用盐、糯米、蒜蓉、茶叶；其制备方法包括：将西梅去核，备用；将牡丹花瓣、保鲜剂、食用盐、糯米、蒜蓉混合均匀，得到牡丹花馅；将牡丹花馅填入到去核西梅的因去核而形成的中通孔内，得到牡丹西梅果；将牡丹西梅果均匀分散在茶叶中，使得每个牡丹西梅果四周均被茶叶包围，在阴凉、避风、干燥处放置30‑35天，筛除茶叶，得到牡丹西梅果干。本发明提供的牡丹西梅果干口感丰富，结合了西梅和牡丹花的营养功效，无糖少盐，适合高血糖人群和高血压人群食用。
Description
技术领域
本发明涉及西梅加工领域，尤其涉及一种牡丹西梅果干及其制备方法。
背景技术
西梅原产于法国西南部，形如杏梅。西梅含有丰富的维生素A及纤维素，同时兼含铁和钾等矿物质，却不含脂肪和胆固醇。西梅芳香甜美，口感润滑。当作为配料时，具有甘草的芳香，是现代人健康饮食的佳品，有“奇迹水果”、“功能水果”之美誉。西梅可帮助老人补充铁、锌、钾，强身健骨，可使小孩增加各种维生素。西梅不只是一种零食，它和各种原料相配，可做成各种美味食品。西梅还可入菜，无论用来做沙拉、糕点，还是主食、配料，都非常合适。西梅的加工产品也很多，如西梅干、西梅汁、西梅糕等，随身携带，既可以饱口福，又对健康有利。西梅所含的抗氧化物质有延缓机体和大脑衰老的功效。
蜜饯是具有民族特色的汉族传统食品，迄今已有2000多年的历史。按照产品性状特点可以分为糖渍类、返砂类、果脯类、凉果类、话化类、果丹类、果糕类以及甘草制品。现在我国蜜饯的生产普遍存在产品含糖量、含盐量高的问题，已经不符合现代人的健康饮食理念，为此申请人研发了一种不外加糖、低盐的牡丹西梅果干。
发明内容
基于背景技术存在的技术问题，本发明提出了一种牡丹西梅果干及其制备方法，本发明提供的牡丹西梅果干口感丰富，结合了西梅和牡丹花的营养功效，无糖少盐，适合高血糖人群和高血压人群食用。
本发明提供了一种牡丹西梅果干，其原料按重量份包括：西梅80-90份、牡丹花瓣4-6份、保鲜剂0.5-0.7份、食用盐0.3-0.5份、糯米10-13份、蒜蓉2-3份、茶叶300-400份。
优选地，其原料按重量份包括：西梅86.8份、牡丹花瓣5.1份、保鲜剂0.59份、食用盐0.42份、糯米11.6份、蒜蓉2.3份、茶叶347份。
优选地，保鲜剂的原料按重量份包括：椰子油0.5-0.7份、乙醇1.2-1.5份、柠檬酸0.9-1.1份、抗坏血酸磷酸酯钠2-3份、水8-10份。
优选地，保鲜剂的原料按重量份包括：椰子油0.57份、乙醇1.23份、柠檬酸1.07份、抗坏血酸磷酸酯钠2.4份、水9.2 份。
优选地，保鲜剂原料中椰子油、乙醇、抗坏血酸磷酸酯钠的重量比为1:2-3:3-6。
优选地，保鲜剂的制备方法包括以下步骤：
步骤一、将椰子油加热至30-35℃，加入到乙醇中，搅拌均匀得到椰子油乙醇溶液备用；
步骤二、将柠檬酸、抗坏血酸磷酸酯钠依次加入到水中，搅拌5-10分钟后，再加入步骤一中制备的椰子油乙醇溶液，搅拌均匀，得到保鲜剂。
优选地，糯米已经过20℃水48小时的浸泡。
优选地，茶叶为绿茶。
本发明还提供了该种牡丹西梅果干的制备方法，包括以下步骤：
S1、将西梅去核，得到具有中通孔的去核西梅，备用；
S2、将牡丹花瓣、保鲜剂、食用盐、糯米、蒜蓉混合均匀，得到牡丹花馅；
S3、将S2中得到的牡丹花馅填入到S1中得到的去核西梅的因去核而形成的中通孔内，得到牡丹西梅果；
S4、将S3中得到的牡丹西梅果均匀分散在茶叶中，使得每个牡丹西梅果四周均被茶叶包围，在阴凉、避风、干燥处放置30-35天，筛除茶叶，得到牡丹西梅果干。
优选地，S4中阴凉、避风、干燥处的温度为20-25℃、相对湿度为30%-40%。
本发明提供的牡丹西梅果干将牡丹花瓣、浸泡后的糯米、蒜蓉等混合，装入去核西梅的因去核而形成的中通孔内，包埋在绿茶中，经过30-35天的反应，各种食材的香气、味道相互融合，浑然一体，既具有西梅的酸甜、牡丹花的花香，又浸入了绿茶的清香，口感丰富；其结合了西梅和牡丹花的营养功效，在制作过程中无糖少盐，适合高血糖人群和高血压人群食用；牡丹西梅果干未大量使用化学防腐剂，包埋在绿茶中慢慢失去水分，更健康。
本发明提供的牡丹西梅果干的制备方法简单，易于操作。该牡丹西梅果干可以蒸煮之后食用，泡酒调味饮用味道更佳。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提供了一种牡丹西梅果干，其原料按重量份包括：西梅86.8份、牡丹花瓣5.1份、保鲜剂0.59份、食用盐0.42份、糯米11.6份、蒜蓉2.3份、桐城小花茶叶347份。
保鲜剂的原料按重量份包括：椰子油0.57份、乙醇1.23份、柠檬酸1.07份、抗坏血酸磷酸酯钠2.4份、水9.2 份。
S1中保鲜剂的制备方法包括以下步骤：
步骤一、将0.57份椰子油加热至33℃，加入到1.23份乙醇中，搅拌均匀得到椰子油乙醇溶液备用；
步骤二、将1.07份柠檬酸、2.4份抗坏血酸磷酸酯钠依次加入到9.2份水中，搅拌8分钟后，再加入步骤一中制备的椰子油乙醇溶液，搅拌均匀，得到保鲜剂。
该糯米已经过20℃水48小时的浸泡，为浸泡后沥干的糯米。
实施例2
实施例1的牡丹西梅果干，其原料按重量份还可以包括：西梅83.4份、牡丹花瓣5.7份、保鲜剂0.63份、食用盐0.33份、糯米10.9份、蒜蓉2.7份、绿茶372份。
实施例3
实施例1的牡丹西梅果干，其原料按重量份还可以包括：西梅80.4份、牡丹花瓣4.8份、保鲜剂0.52份、食用盐0.47份、糯米12.8份、蒜蓉2.5份、绿茶309份。
实施例4
实施例1的牡丹西梅果干，其原料按重量份还可以包括：西梅89.5份、牡丹花瓣4.2份、保鲜剂0.68份、食用盐0.36份、糯米10.3份、蒜蓉2.9份、绿茶393份。
实施例5
实施例1的牡丹西梅果干，其中保鲜剂的原料按重量份还可以包括：椰子油0.52份、乙醇1.31份、柠檬酸0.92份、抗坏血酸磷酸酯钠2.6份、水9.8份。
保鲜剂的制备方法还可以包括以下步骤：
步骤一、将0.52份椰子油加热至31℃，加入到1.31份乙醇中，搅拌均匀得到椰子油乙醇溶液备用；
步骤二、将0.92份柠檬酸、2.6份抗坏血酸磷酸酯钠依次加入到9.8份水中，搅拌7分钟后，再加入步骤一中制备的椰子油乙醇溶液，搅拌均匀，得到保鲜剂。
实施例6
实施例1的牡丹西梅果干，其中保鲜剂的原料按重量份还可以包括：椰子油0.68份、乙醇1.47份、柠檬酸1.01份、抗坏血酸磷酸酯钠2.1份、水8.3份。
保鲜剂的制备方法还可以包括以下步骤：
步骤一、将0.68份椰子油加热至34℃，加入到1.47份乙醇中，搅拌均匀得到椰子油乙醇溶液备用；
步骤二、将1.01份柠檬酸、2.1份抗坏血酸磷酸酯钠依次加入到8.3份水中，搅拌9分钟后，再加入步骤一中制备的椰子油乙醇溶液，搅拌均匀，得到保鲜剂。
实施例7
实施例1的牡丹西梅果干，其中保鲜剂的原料按重量份还可以包括：椰子油0.63份、乙醇1.39份、柠檬酸0.96份、抗坏血酸磷酸酯钠2.9份、水8.9份。
实施例8
本发明提供了一种牡丹西梅果干的制备方法，包括以下步骤：
S1、将86.8千克新鲜西梅去核，得到具有中通孔的去核西梅，备用；
S2、将5.1千克新鲜牡丹花瓣、0.59千克保鲜剂、0.42千克食用盐、11.6千克糯米、2.3千克蒜蓉混合均匀，得到牡丹花馅；
S3、将S2中得到的牡丹花馅填入到S1中得到的去核西梅的因去核而形成的中通孔内，得到牡丹西梅果；
S4、将S3中得到的牡丹西梅果均匀分散在347千克绿茶中，使得牡丹西梅果之间互不接触，每个牡丹西梅果四周均被绿茶包围，在阴凉、避风、干燥处放置33天，筛除绿茶得到牡丹西梅果干，其中，阴凉、避风、干燥处的温度为22℃、相对湿度为37%。
实施例9
实施例8的牡丹西梅果干的制备方法，其中，阴凉、避风、干燥处的温度还可以为24℃、相对湿度为32%，放置时间为34天。
实施例10
实施例8的牡丹西梅果干的制备方法，其中，阴凉、避风、干燥处的温度还可以为23℃、相对湿度为35%，放置时间为31天。
本发明选用的牡丹花优选为铜陵凤丹牡丹，牡丹花瓣的采摘时间优选为上午8:00-10:00，优选采摘盛开期的牡丹花瓣，经研究发现，上午采摘的牡丹花瓣中黄酮和茶多酚含量较高，盛开期的牡丹花较其他几个时期，黄酮、茶多酚、还原糖含量较高。
以上所述，仅为本发明较佳的具体实施方式，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，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种牡丹西梅果干，其特征在于，其原料按重量份包括：西梅80-90份、牡丹花瓣4-6份、保鲜剂0.5-0.7份、食用盐0.3-0.5份、糯米10-13份、蒜蓉2-3份、茶叶300-400份；
所述保鲜剂的原料按重量份包括：椰子油0.5-0.7份、乙醇1.2-1.5份、柠檬酸0.9-1.1份、抗坏血酸磷酸酯钠2-3份、水8-10份。
2.根据权利要求1所述的一种牡丹西梅果干，其特征在于，其原料按重量份包括：西梅86.8份、牡丹花瓣5.1份、保鲜剂0.59份、食用盐0.42份、糯米11.6份、蒜蓉2.3份、茶叶347份。
3.根据权利要求1所述的一种牡丹西梅果干，其特征在于，所述保鲜剂的原料按重量份包括：椰子油0.57份、乙醇1.23份、柠檬酸1.07份、抗坏血酸磷酸酯钠2.4份、水9.2 份。
4.根据权利要求1所述的一种牡丹西梅果干，其特征在于，所述保鲜剂原料中椰子油、乙醇、抗坏血酸磷酸酯钠的重量比为1:2-3:3-6。
5.根据权利要求1所述的一种牡丹西梅果干，其特征在于，所述保鲜剂的制备方法包括以下步骤：
步骤一、将椰子油加热至30-35℃，加入到乙醇中，搅拌均匀得到椰子油乙醇溶液备用；
步骤二、将柠檬酸、抗坏血酸磷酸酯钠依次加入到水中，搅拌5-10分钟后，再加入步骤一中制备的椰子油乙醇溶液，搅拌均匀，得到保鲜剂。
6.根据权利要求1所述的一种牡丹西梅果干，其特征在于，所述糯米已经过20℃水48小时的浸泡。
7.一种如权利要求1所述牡丹西梅果干的制备方法，包括以下步骤：
S1、将西梅去核，得到具有中通孔的去核西梅，备用；
S2、将牡丹花瓣、保鲜剂、食用盐、糯米、蒜蓉混合均匀，得到牡丹花馅；
S3、将S2中得到的牡丹花馅填入到S1中得到的去核西梅的因去核而形成的中通孔内，得到牡丹西梅果；
S4、将S3中得到的牡丹西梅果均匀分散在茶叶中，使得每个牡丹西梅果四周均被茶叶包围，在阴凉、避风、干燥处放置30-35天，筛除茶叶，得到牡丹西梅果干。
8.根据权利要求7所述的制备方法，其特征在于，所述S4中阴凉、避风、干燥处的温度为20-25℃、相对湿度为30%-40%。
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| CN104351448A (zh) * | 2014-10-13 | 2015-02-18 | 洛阳祥和牡丹科技有限公司 | 一种丹凤牡丹鲜花瓣果脯的制备方法 |
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| CN104351448A (zh) * | 2014-10-13 | 2015-02-18 | 洛阳祥和牡丹科技有限公司 | 一种丹凤牡丹鲜花瓣果脯的制备方法 |
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