CN108634197A - 一种葛仙米罐头的制作方法 - Google Patents
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Abstract
本发明公开了一种葛仙米罐头的制作方法,具体包括以下步骤:选料、护色及硬化、制备枸杞红枣黄芪提取物、配置糖水、罐装灭菌。本发明针对目前人们对于绿色、环保、营养食品的需要,采用葛仙米、水果粉、白砂糖、枸杞红枣黄芪提取物制成的葛仙米罐头,营养全面,食用方便,可以满足不同消费人群的需要,食用受众广,老少皆宜。
Description
技术领域
本发明涉及食品制造技术领域,具体涉及一种葛仙米罐头的制作方法。
背景技术
罐头食品是指将符合要求的原料经过处理、调配、装罐、密封、杀菌、冷却,或无菌灌装,达到商业无菌要求,在常温下能够长期保存的食品。
传统的罐头食品大多是用新鲜果蔬制成,含有大量的甜味剂,为了提高罐头口感,均会加入一定量食用色素和食用香精,这些均会给消费者带来食用风险,不健康,而且营养不全面。随着生活水平的提高,人们渴望买到具有食药两用型的罐头食品,但目前市场上较为少有。
葛仙米,俗称水木耳又名固氮蓝藻,古称天仙茶,是一种天然藻类产品,含有丰富的藻类淀粉、蛋白质,具有人体所必须的8种氨基酸中的氨基酸,同时还富含活性多糖、多种维生素、藻胆素和类胡萝卜素,维生素B1、B2也高于一般菌藻类,其丰富的维生素E,使葛仙米具有抗老化、抗氧化以及抗癌的功能。
目前尚未见采用葛仙米来生产葛仙米罐头的报道。
发明内容
本发明的目的在于提供一种葛仙米罐头的制作方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种葛仙米罐头的制作方法,包括以下步骤:
步骤一,选料:挑选出直径大于5毫米新鲜饱满的葛仙米若干,用清水清洗;
步骤二,护色及硬化:将清洗后的葛仙米放置于配制好的溶液中进行护色硬化后,再将葛仙米用清水清洗,备用;
步骤三,制备枸杞红枣黄芪提取物:将0.5-1重量份的枸杞、0.5-1重量份的黄芪和0.5-1重量份的红枣捣碎后浸入10-20重量份的纯化水中,先浸泡30-60分钟,然后逐渐加热,到水温为75-80℃后,停止加热,逐渐冷却水温至50-60℃止,保温浸提4-6小时,过滤,将过滤液浓缩成枸杞红枣黄芪提取物;
步骤四,配置糖水:称取水果粉5-10重量份、白砂糖4-8重量份、枸杞红枣黄芪提取物5-10重量份、水100-150重量份,混合均匀,制成糖水;
步骤五,罐装灭菌:将配置好的糖水装罐,并加入步骤二中的葛仙米40-50重量份,然后微波加热2-3分钟,冷却之后封口。
所述步骤四中水果粉是将新鲜水果经加工后磨成的粉,具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种。
与现有技术相比,本发明具有如下的有益效果:
本发明针对目前人们对于绿色、环保、营养食品的需要,采用葛仙米、水果粉、白砂糖、枸杞红枣黄芪提取物制成的葛仙米罐头,营养全面,食用方便,可以满足不同消费人群的需要,食用受众广,老少皆宜。
具体实施方式
下面结合具体实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种葛仙米罐头的制作方法,包括以下步骤:
步骤一,选料:挑选出直径大于5毫米新鲜饱满的葛仙米若干,用清水清洗;
步骤二,护色及硬化:将清洗后的葛仙米放置于配制好的溶液中进行护色硬化后,再将葛仙米用清水清洗,备用;
步骤三,制备枸杞红枣黄芪提取物:将0.5公斤的枸杞、0.5公斤的黄芪和0.5公斤的红枣捣碎后浸入10公斤的纯化水中,先浸泡30-60分钟,然后逐渐加热,到水温为75-80℃后,停止加热,逐渐冷却水温至50-60℃止,保温浸提4-6小时,过滤,将过滤液浓缩成枸杞红枣黄芪;
步骤四,配置糖水:称取水果粉5重量份、白砂糖4重量份、枸杞红枣黄芪提取物5重量份、水100重量份,混合均匀,制成糖水;其中,水果粉是将新鲜水果经加工后磨成的粉,具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种;
步骤五,罐装灭菌:将配置好的糖水装罐,并加入步骤二中的葛仙米40重量份,然后微波加热2-3分钟,冷却之后封口。
实施例2:
一种葛仙米罐头的制作方法,包括以下步骤:
步骤一,选料:挑选出直径大于5毫米新鲜饱满的葛仙米若干,用清水清洗;
步骤二,护色及硬化:将清洗后的葛仙米放置于配制好的溶液中进行护色硬化后,再将葛仙米用清水清洗,备用;
步骤三,制备枸杞红枣黄芪提取物:将0.8公斤的枸杞、0.8公斤的黄芪和0.8公斤的红枣捣碎后浸入15公斤的纯化水中,先浸泡30-60分钟,然后逐渐加热,到水温为75-80℃后,停止加热,逐渐冷却水温至50-60℃止,保温浸提4-6小时,过滤,将过滤液浓缩成枸杞红枣黄芪;
步骤四,配置糖水:称取水果粉8重量份、白砂糖6重量份、枸杞红枣黄芪提取物8重量份、水130重量份,混合均匀,制成糖水;其中,水果粉是将新鲜水果经加工后磨成的粉,具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种;
步骤五,罐装灭菌:将配置好的糖水装罐,并加入步骤二中的葛仙米45重量份,然后微波加热2-3分钟,冷却之后封口。
实施例3:
一种葛仙米罐头的制作方法,包括以下步骤:
步骤一,选料:挑选出直径大于5毫米新鲜饱满的葛仙米若干,用清水清洗;
步骤二,护色及硬化:将清洗后的葛仙米放置于配制好的溶液中进行护色硬化后,再将葛仙米用清水清洗,备用;
步骤三,制备枸杞红枣黄芪提取物:将1公斤的枸杞、1公斤的黄芪和1公斤的红枣捣碎后浸入20公斤的纯化水中,先浸泡30-60分钟,然后逐渐加热,到水温为75-80℃后,停止加热,逐渐冷却水温至50-60℃止,保温浸提4-6小时,过滤,将过滤液浓缩成枸杞红枣黄芪;
步骤四,配置糖水:称取水果粉10重量份、白砂糖8重量份、枸杞红枣黄芪提取物10重量份、水150重量份,混合均匀,制成糖水;其中,水果粉是将新鲜水果经加工后磨成的粉,具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种;
步骤五,罐装灭菌:将配置好的糖水装罐,并加入步骤二中的葛仙米50重量份,然后微波加热2-3分钟,冷却之后封口。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (2)
1.一种葛仙米罐头的制作方法,其特征在于,包括以下步骤:
步骤一,选料:挑选出直径大于5毫米新鲜饱满的葛仙米若干,用清水清洗;
步骤二,护色及硬化:将清洗后的葛仙米放置于配制好的溶液中进行护色硬化后,再将葛仙米用清水清洗,备用;
步骤三,制备枸杞红枣黄芪提取物:将0.5-1重量份的枸杞、0.5-1重量份的黄芪和0.5-1重量份的红枣捣碎后浸入10-20重量份的纯化水中,先浸泡30-60分钟,然后逐渐加热,到水温为75-80℃后,停止加热,逐渐冷却水温至50-60℃止,保温浸提4-6小时,过滤,将过滤液浓缩成枸杞红枣黄芪提取物;
步骤四,配置糖水:称取水果粉5-10重量份、白砂糖4-8重量份、枸杞红枣黄芪提取物5-10重量份、水100-150重量份,混合均匀,制成糖水;
步骤五,罐装灭菌:将配置好的糖水装罐,并加入步骤二中的葛仙米40-50重量份,然后微波加热2-3分钟,冷却之后封口。
2.根据权利要求1所述的一种葛仙米罐头的制作方法,其特征在于,所述步骤四中水果粉是将新鲜水果经加工后磨成的粉,具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种。
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