CN108522771A - 一种多味冻干枸杞加工方法 - Google Patents
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Abstract
本发明涉及一种多味冻干枸杞加工方法,其特征在于:将鲜枸杞清洗、沥水、冷冻干燥后得到冻干枸杞;将搅拌桶清洗、消毒、杀菌后倒入冻干枸杞搅拌;加热成品蜂蜜至25℃~30℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min,使冻干枸杞与成品蜂蜜混合均匀;选择果干或果仁为原料加入搅拌桶内搅拌3~5min,使原料附着在冻干枸杞表面,待蜂蜜冷却即可装盘;将装盘后的冻干枸杞送入冷冻干燥机中进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品多味冻干枸杞。本发明产品形式多样化,提高产品温和性,避免大量食用产生不良症状,使产品口感较好。
Description
技术领域
本发明涉及枸杞加工技术领域,具体是一种多味冻干枸杞加工方法。
背景技术
冻干枸杞是将鲜枸杞洗净后直接低温冷冻加工制成,加工过程中由于只取果肉中的水分而不破坏其他营养物质,最大化地保存了鲜枸杞原有的色泽、香味、营养成分,具有良好的复水性,是安全、无添加的绿色食品。目前,冻干枸杞在市场上的主要体现形式为营养品或食材,其产品形式比较单一,易造成市场饱和;而且,由于枸杞为温热性,每天正常食用量应该在20-30g,食用过量会使人上火、流鼻血、甚至造成眼睛不舒服等症状,同时,枸杞的口味比较单一,造成人们对枸杞的青睐下降,影响枸杞的市场经济效益。
发明内容
本发明所要解决的技术问题是提供一种产品形式多样化,提高产品温和性,避免大量食用产生不良症状,使产品口感较好的多味冻干枸杞加工方法。
为解决上述问题,本发明所述的一种多味冻干枸杞加工方法,其特征在于:包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜;
(5)选择果干或果仁为原料,使原料破碎成1mm~2mm颗粒,然后加入搅拌桶内搅拌3~5min,使原料附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品多味冻干枸杞。
所述成品蜂蜜采用属性为凉性的蜂蜜。
所述原料主要选用哈蜜瓜干、香蕉干、芝麻、核桃以及花生。
与现有技术相比,本发明具有以下优点:
本发明将冻干枸杞在搅拌桶内喷入蜂蜜,使蜂蜜在冻干枸杞上混合均匀,然后添加不同口味的原料,使其附着在喷有蜂蜜的冻干枸杞上,再次进行冻干得到多味冻干枸杞,使产品形式多样化,通过蜂蜜的凉性和枸杞的温热性相互中合,提高产品温和性,避免大量食用产生不良症状,提升产品口感。
具体实施方式
实施例1 一种哈密瓜味冻干枸杞加工方法,包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至25℃~26℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择哈密瓜干为原料,将其破碎成1mm~2mm哈密瓜颗粒,然后加入搅拌桶内搅拌3~5min,使哈密瓜颗粒附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品哈密瓜味冻干枸杞。
实施例2 一种香蕉味冻干枸杞加工方法,包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至26℃~27℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择香蕉干为原料,将其破碎成1mm~2mm香蕉颗粒,然后加入搅拌桶内搅拌3~5min,使香蕉颗粒附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品香蕉味冻干枸杞。
实施例3 一种芝麻味冻干枸杞加工方法,包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至27℃~28℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择熟芝麻为原料加入搅拌桶内搅拌3~5min,使芝麻附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品芝麻味冻干枸杞。
实施例4 一种核桃味冻干枸杞加工方法,包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至28℃~29℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择熟核桃为原料,将其破碎成1mm~2mm核桃颗粒,然后加入搅拌桶内搅拌3~5min,使核桃颗粒附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品核桃味冻干枸杞。
实施例5 一种花生味冻干枸杞加工方法,包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至29℃~30℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择熟花生为原料,将其破碎成1mm~2mm花生颗粒,然后加入搅拌桶内搅拌3~5min,使花生颗粒附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品花生味冻干枸杞。
综述,实施例1~5所得的哈密瓜味、香蕉味、芝麻味、核桃味和花生味冻干枸杞,是从原料的糖分高低进行取样,选择了最优的蜂蜜喷入温度,并非对本发明中蜂蜜喷入温度的限制,而在本发明中蜂蜜温度的范围内均可以实现实施例1~5。
以上所述的实施例并非限制本发明的专利范围,本发明的技术方案并不仅限于上述实施例,在不脱离本发明实质情况下,还可以有多种实施例,熟悉本领域的技术人员当根据本发明作出各种相应的改变都落入本发明所保护的范围。
Claims (2)
1.一种多味冻干枸杞加工方法,其特征在于:包括以下步骤:
(1)用清水将鲜枸杞表面的杂质及泥沙清洗干净,沥干其表面水分;
(2)将清洗后的枸杞放入冷冻干燥机中铺平,待温度达到-35℃~-40℃后,进行第一次真空冷冻干燥,控制水分在3%~5%,即可得到冻干枸杞;
(3)将搅拌桶放置在无菌室内进行清洗、消毒、杀菌,杀菌15min后将冻干枸杞倒入搅拌桶内搅拌;
(4)加热成品蜂蜜至25℃~30℃,通过高压喷枪将加热的成品蜂蜜喷至冻干枸杞上,在搅拌桶内搅拌2~3min, 使冻干枸杞与成品蜂蜜混合均匀;
(5)选择果干或果仁为原料,使原料破碎成1mm~2mm颗粒,然后加入搅拌桶内搅拌3~5min,使原料附着在冻干枸杞表面,待蜂蜜冷却即可装盘;
(6)将装盘后的冻干枸杞送入冷冻干燥机中,待温度达到-35℃~-40℃后,进行第二次真空冷冻干燥,冷冻干燥120min出仓,即可制得成品多味冻干枸杞。
2.根据权利要求1所述的一种多味冻干枸杞加工方法,其特征在于:所述成品蜂蜜采用属性为凉性的蜂蜜。
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