CN108142633A - 一种柚子皮糖的制作方法 - Google Patents
一种柚子皮糖的制作方法 Download PDFInfo
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Classifications
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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
- A23G3/48—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种柚子皮糖的制作方法,包括以下步骤:原料处理、硬化处理、漂洗、热烫、浸泡发酵、制作甘草汁和薄荷汁、糖渍、糖煮、封装:把柚子皮块晾晒水分含量低于10%,密封包装即可。本发明的柚子皮糖的制作方法,工艺简单,实施方便,制得的柚子皮糖,营养成分存留好,软硬适度,口感甘甜、清凉,含糖量适中,有益身体健康。
Description
技术领域
本发明涉及食品领域,具体的说,是涉及到一种柚子皮糖的制作方法。
背景技术
柚子皮营养丰富,含有非常丰富的蛋白质、有机酸、维生素以及钙、磷、镁、钠等人体必需的元素,每 100 克含有 0.7 克蛋白质、0.6 克脂肪、57kca rl 热量,这是其他水果所难以比拟的。 柚子皮不但营养价值高,而且还具有健胃、润肺、补血、清肠、利便等功效,可促进伤口愈合,对败血病等有良好的辅助疗效。 柚子皮含有香精油、柚皮甙和类胡萝卜素等活性成分,具有化痰、止咳、消炎、下气、消食、降血压、降血脂、抗衰老等的作用。 此外,由于柚子皮内含有生理活性物质如柚皮苷、新橙皮苷等柠檬苦素类物质,这些物质可降低血液循环的粘滞度,减少血栓的形成,故而对脑血管疾病,如脑血栓、中风等也有较好的预防作用。 中老年人如果患有脑血管病,常吃柚子有助于预防脑中风的发生。 鲜柚子皮中还含有类似胰岛素的成分,更是糖尿病患者的理想食品。祖国医学也认为,柚子皮味甘苦、性寒,具有理气化痰、润肺清肠、补血健脾等功效,能治食少、口淡、消化不良等症,能帮助消化、暖胃、除痰止渴、润化喉咙、理气散结等。
新鲜的柚子皮块不易贮藏,加工成柚子皮糖,食用方便,营养丰富,商品价值提高。
发明内容
针对现有技术的不足,本发明的目的是提供一种柚子皮糖的制作方法,工艺简单,实施方便,制得的柚子皮糖,营养成分存留好,软硬适度,口感甘甜、清凉,含糖量适中,有益身体健康。
为实现上述目的,本发明是通过以下技术方案实现的:一种柚子皮糖的制作方法,包括以下步骤:(1)原料处理:将柚子外皮清洗干净,分离柚子的果皮与果肉得到柚子皮,用刀片将柚子皮内部白色部分刮除,洗净、沥干、切成长5~10cm3 的长条块,将甘草和新鲜薄荷洗净晾干备用;(2)硬化处理:将当年新鲜的稻杆烧成灰,加入30~45℃的温水,搅拌均匀,静置30~40分钟,取上层碱清液,将柚子皮块块放入碱清液中浸泡6~8小时; (3)漂洗:从碱清液中捞起柚子皮块块,用流动清水浸泡4~5小时,除去残留液,用PH值试纸测得浸泡的柚子皮块水PH值为6.5~7.5即可;(4)热烫:取清水入锅,加热至沸,倒入柚子皮块,烫漂16~20分钟,捞出;(5)浸泡发酵:将烫漂后的柚子皮块放入清水中浸泡20~24小时;(6)制作甘草汁和薄荷汁:将甘草放入沸水中小火熬煮4~5个小时,得到浓度20%~30%的甘草汁;将薄荷放入沸水中小火熬煮1~2个小时得到浓度20%~30%的薄荷汁;(7)糖渍:将甘草汁和薄荷汁混合,加入白砂糖,其中白砂糖与甘草汁、薄荷汁的质量比为2:1:1,搅拌均匀,取处理后的柚子皮块放入混合液中,浸渍10~12小时;(8)糖煮:将柚子皮块块和混合液放入不锈钢锅中煮沸,然后将蔗糖分3~4次加入煎煮,每次相隔40分钟,煮至糖液浓缩至干,糖液浓度达70%~80%,柚子皮块转变硬固时即可离火,捞出柚子皮块;(9)封装:把柚子皮块晾晒水分含量低于10%,密封包装即可。
进一步说明,所述混合液的温度保持在50~60℃。
与现有技术相比,本发明具有如下有益效果:本发明产品形状饱满,内部滋润,表面略硬,甘甜纯正,入口清凉,具有柚子皮块特有清香的风味,表面干爽,口感清脆香甜,风味独特。本产品能补益脾胃,具有清肺热化痰、无化学添加剂的绿色食品。本发明采用植物灰水进行硬化替代传统的生石灰水,避免人体得结石。
具体实施方式
以下结合具体实施方式对本发明作进一步详细描述,但不限制本发明的保护范围和应用范围:
实施例1
一种柚子皮糖的制作方法,包括以下步骤:(1)原料处理:将柚子外皮清洗干净,分离柚子的果皮与果肉得到柚子皮,用刀片将柚子皮内部白色部分刮除,洗净、沥干、切成长5cm3 的长条块,将甘草和新鲜薄荷洗净晾干备用;(2)硬化处理:将当年新鲜的稻杆烧成灰,加入30℃的温水,搅拌均匀,静置30分钟,取上层碱清液,将柚子皮块块放入碱清液中浸泡6小时;(3)漂洗:从碱清液中捞起柚子皮块块,用流动清水浸泡4小时,除去残留液,用PH值试纸测得浸泡的柚子皮块水PH值为6.5即可;(4)热烫:取清水入锅,加热至沸,倒入柚子皮块,烫漂16分钟,捞出;(5)浸泡发酵:将烫漂后的柚子皮块放入清水中浸泡20小时;(6)制作甘草汁和薄荷汁:将甘草放入沸水中小火熬煮4个小时,得到浓度20%~30%的甘草汁;将薄荷放入沸水中小火熬煮1个小时得到浓度20%~30%的薄荷汁;(7)糖渍:将甘草汁和薄荷汁混合,加入白砂糖,其中白砂糖与甘草汁、薄荷汁的质量比为2:1:1,搅拌均匀,取处理后的柚子皮块放入混合液中,浸渍10小时,所述混合液的温度保持在50℃。(8)糖煮:将柚子皮块块和混合液放入不锈钢锅中煮沸,然后将蔗糖分3次加入煎煮,每次相隔40分钟,煮至糖液浓缩至干,糖液浓度达70%,柚子皮块转变硬固时即可离火,捞出柚子皮块;(9)封装:把柚子皮块晾晒水分含量低于10%,密封包装即可。
实施例2
一种柚子皮糖的制作方法,包括以下步骤:(1)原料处理:将柚子外皮清洗干净,分离柚子的果皮与果肉得到柚子皮,用刀片将柚子皮内部白色部分刮除,洗净、沥干、切成长10cm3 的长条块,将甘草和新鲜薄荷洗净晾干备用;(2)硬化处理:将当年新鲜的稻杆烧成灰,加入45℃的温水,搅拌均匀,静置40分钟,取上层碱清液,将柚子皮块块放入碱清液中浸泡8小时;(3)漂洗:从碱清液中捞起柚子皮块块,用流动清水浸泡5小时,除去残留液,用PH值试纸测得浸泡的柚子皮块水PH值为7.5即可;(4)热烫:取清水入锅,加热至沸,倒入柚子皮块,烫漂20分钟,捞出;(5)浸泡发酵:将烫漂后的柚子皮块放入清水中浸泡24小时;(6)制作甘草汁和薄荷汁:将甘草放入沸水中小火熬煮5个小时,得到浓度30%的甘草汁;将薄荷放入沸水中小火熬煮2个小时得到浓度30%的薄荷汁;(7)糖渍:将甘草汁和薄荷汁混合,加入白砂糖,其中白砂糖与甘草汁、薄荷汁的质量比为2:1:1,搅拌均匀,取处理后的柚子皮块放入混合液中,浸渍12小时,所述混合液的温度保持在60℃。(8)糖煮:将柚子皮块块和混合液放入不锈钢锅中煮沸,然后将蔗糖分4次加入煎煮,每次相隔40分钟,煮至糖液浓缩至干,糖液浓度达80%,柚子皮块转变硬固时即可离火,捞出柚子皮块;(9)封装:把柚子皮块晾晒水分含量低于5%,密封包装即可。
实施例3
一种柚子皮糖的制作方法,包括以下步骤:(1)原料处理:将柚子外皮清洗干净,分离柚子的果皮与果肉得到柚子皮,用刀片将柚子皮内部白色部分刮除,洗净、沥干、切成长8cm3 的长条块,将甘草和新鲜薄荷洗净晾干备用;(2)硬化处理:将当年新鲜的稻杆烧成灰,加入40℃的温水,搅拌均匀,静置35分钟,取上层碱清液,将柚子皮块块放入碱清液中浸泡7小时;(3)漂洗:从碱清液中捞起柚子皮块块,用流动清水浸泡4.5小时,除去残留液,用PH值试纸测得浸泡的柚子皮块水PH值为7即可;(4)热烫:取清水入锅,加热至沸,倒入柚子皮块,烫漂18分钟,捞出;(5)浸泡发酵:将烫漂后的柚子皮块放入清水中浸泡22小时;(6)制作甘草汁和薄荷汁:将甘草放入沸水中小火熬煮4.5个小时,得到浓度25%的甘草汁;将薄荷放入沸水中小火熬煮1.5个小时得到浓度25%的薄荷汁;(7)糖渍:将甘草汁和薄荷汁混合,加入白砂糖,其中白砂糖与甘草汁、薄荷汁的质量比为2:1:1,搅拌均匀,取处理后的柚子皮块放入混合液中,浸渍11小时,所述混合液的温度保持在55℃。(8)糖煮:将柚子皮块块和混合液放入不锈钢锅中煮沸,然后将蔗糖分4次加入煎煮,每次相隔40分钟,煮至糖液浓缩至干,糖液浓度达75%,柚子皮块转变硬固时即可离火,捞出柚子皮块;(9)封装:把柚子皮块晾晒水分含量低于8%,密封包装即可。
本发明产品形状饱满,内部滋润,表面略硬,甘甜纯正,入口清凉,具有柚子皮块特有清香的风味,表面干爽,口感清脆香甜,风味独特。本产品能补益脾胃,具有清肺热化痰、无化学添加剂的绿色食品。本发明采用植物灰水进行硬化替代传统的生石灰水,避免人体得结石。刮除柚子皮内部的白色部分可以去除柚子皮的苦味。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下做出若干等同替代或明显变型,而且性能或用途相同,都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (2)
1.一种柚子皮糖的制作方法,其特征在于,包括以下步骤:
(1)原料处理:将柚子外皮清洗干净,分离柚子的果皮与果肉得到柚子皮,用刀片将柚子皮内部白色部分刮除,洗净、沥干、切成长5~10cm3 的长条块,将甘草和新鲜薄荷洗净晾干备用;
(2)硬化处理:将当年新鲜的稻杆烧成灰,加入30~45℃的温水,搅拌均匀,静置30~40分钟,取上层碱清液,将柚子皮块块放入碱清液中浸泡6~8小时;
(3)漂洗:从碱清液中捞起柚子皮块块,用流动清水浸泡4~5小时,除去残留液,用PH值试纸测得浸泡的柚子皮块水PH值为6.5~7.5即可;
(4)热烫:取清水入锅,加热至沸,倒入柚子皮块,烫漂16~20分钟,捞出;
(5)浸泡发酵:将烫漂后的柚子皮块放入清水中浸泡20~24小时;
(6)制作甘草汁和薄荷汁:将甘草放入沸水中小火熬煮4~5个小时,得到浓度20%~30%的甘草汁;将薄荷放入沸水中小火熬煮1~2个小时得到浓度20%~30%的薄荷汁;
(7)糖渍:将甘草汁和薄荷汁混合,加入白砂糖,其中白砂糖与甘草汁、薄荷汁的质量比为2:1:1,搅拌均匀,取处理后的柚子皮块放入混合液中,浸渍10~12小时;
(8)糖煮:将柚子皮块块和混合液放入不锈钢锅中煮沸,然后将蔗糖分3~4次加入煎煮,每次相隔40分钟,煮至糖液浓缩至干,糖液浓度达70%~80%,柚子皮块转变硬固时即可离火,捞出柚子皮块;
(9)封装:把柚子皮块晾晒水分含量低于10%,密封包装即可。
2.根据权利要求1所述的柚子皮糖的制作方法,其特征在于:所述混合液的温度保持在50~60℃。
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