CN110089610A - 一种基于冷冻升华技术的猕猴桃果脯及其制作方法 - Google Patents
一种基于冷冻升华技术的猕猴桃果脯及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种基于冷冻升华技术的猕猴桃果脯及其制作方法，包括以下重量份的原料：猕猴桃200‑300份、甘草20‑30份、金银花15‑20份、罗汉果15‑20份、蜂蜜10‑15份、维生素C3‑5份、水适量；包括以下制作步骤：(1)猕猴桃去皮待用；(2)切片；(3)护色；(4)硬化处理；(5)制浸渍液；(6)猕猴桃片置于浸渍液中腌制；(7)猕猴桃片捞出沥干，冷冻干燥处理；(8)紫外线杀菌处理；(9)包装。本发明的有益效果为：制作过程简单，不添加任何色素和食品添加剂，用甘草、金银花、罗汉果、蜂蜜、维生素C腌制，口感酸甜可口，可以润肺止咳、抗氧化、提高机体免疫力，具有美容养颜功效，而且不添加糖，尤其适用于减肥人士。
Description
技术领域
本发明涉及水果加工技术领域，具体是指一种基于冷冻升华技术的猕猴桃果脯及其制作方法。
背景技术
猕猴桃，也称狐狸桃、藤梨、羊桃、木子、毛木果、奇异果、麻藤果等，果形一般为椭圆状，外观呈绿褐色，表皮覆盖浓密绒毛，不可食用，其内是呈亮绿色的果肉和一排黑色的种子。因猕猴喜食，故名猕猴桃；亦有说法是因为果皮覆毛，貌似猕猴而得名，是一种品质鲜嫩，营养丰富，风味鲜美的水果；猕猴桃的质地柔软，口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物，以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪；猕猴桃为了方便储存携带，一般被做成果脯，传统的猕猴桃果脯制作工艺复杂，加入大量的食品添加剂，不仅失去了营养成分而且含糖量高。
发明内容
本发明要解决的技术问题是克服以上技术缺陷，提供一种基于冷冻升华技术的猕猴桃果脯及其制作方法。
为了达到上述发明目的，本发明采用的技术方案为：一种基于冷冻升华技术的猕猴桃果脯及其制作方法，包括以下重量份的原料：猕猴桃200-300份、甘草20-30份、金银花15-20份、罗汉果15-20份、蜂蜜10-15份、维生素C3-5份、水适量；包括以下制作步骤：
(1)选择7-8成熟的猕猴桃，清洗干净后，去皮待用；
(2)将猕猴桃切成0.5cm厚猕猴桃片；
(3)护色：将切成片的果肉使用1.2％的柠檬酸溶液中护色40-45min后捞出沥干；
(4)再浸入含0.2％氯化钙、0.3％亚硫酸氢钠的混合溶液硬化处理，浸泡4.5h后捞出，用清水冲洗后沥干；
(5)甘草、金银花、罗汉果加水熬制，过滤，滤液冷却至50-60℃，加入蜂蜜、维生素C混合搅拌制成浸渍液，冷却；
(6)将步骤(4)沥干的猕猴桃片置于浸渍液中腌制12-24h；
(7)将腌制好的猕猴桃片捞出沥干，进行冷冻干燥处理；
(8)干燥后的猕猴桃片进行紫外线杀菌处理；
(9)包装。
进一步的，步骤(5)中甘草、金银花、罗汉果混合，加6-8倍的水熬制2-3遍，合并过滤液。
进一步的，步骤(5)中浸渍液冷却至2-4℃。
进一步的，步骤(6)中腌制过程中翻动两次。
本发明的有益效果为：制作过程简单，不添加任何色素和食品添加剂，用甘草、金银花、罗汉果、蜂蜜、维生素C腌制，口感酸甜可口，可以润肺止咳、抗氧化、提高机体免疫力，具有美容养颜功效，而且不添加糖，尤其适用于减肥人士。
具体实施方式
为了使本发明的内容更容易被清楚地理解，下面对本发明实施例中的技术方案进行清楚、完整地描述。
实施例一
一种基于冷冻升华技术的猕猴桃果脯及其制作方法，包括以下重量份的原料：猕猴桃200份、甘草20份、金银花15份、罗汉果15份、蜂蜜10份、维生素C3份、水适量；包括以下制作步骤：
(1)选择7-8成熟的猕猴桃，清洗干净后，去皮待用；
(2)将猕猴桃切成0.5cm厚猕猴桃片；
(3)护色：将切成片的果肉使用1.2％的柠檬酸溶液中护色40min后捞出沥干；
(4)再浸入含0.2％氯化钙、0.3％亚硫酸氢钠的混合溶液硬化处理，浸泡4.5h后捞出，用清水冲洗后沥干；
(5)甘草、金银花、罗汉果加水熬制，过滤，滤液冷却至50℃，加入蜂蜜、维生素C混合搅拌制成浸渍液，冷却；
(6)将步骤(4)沥干的猕猴桃片置于浸渍液中腌制12h；
(7)将腌制好的猕猴桃片捞出沥干，进行冷冻干燥处理；
(8)干燥后的猕猴桃片进行紫外线杀菌处理；
(9)包装。
步骤(5)中甘草、金银花、罗汉果混合，加6倍的水熬制2遍，合并过滤液。
步骤(5)中浸渍液冷却至2℃。
步骤(6)中腌制过程中翻动两次。
实施例二
一种基于冷冻升华技术的猕猴桃果脯及其制作方法，包括以下重量份的原料：猕猴桃250份、甘草25份、金银花17份、罗汉果17份、蜂蜜13份、维生素C4份、水适量；包括以下制作步骤：
(1)选择7-8成熟的猕猴桃，清洗干净后，去皮待用；
(2)将猕猴桃切成0.5cm厚猕猴桃片；
(3)护色：将切成片的果肉使用1.2％的柠檬酸溶液中护色43min后捞出沥干；
(4)再浸入含0.2％氯化钙、0.3％亚硫酸氢钠的混合溶液硬化处理，浸泡4.5h后捞出，用清水冲洗后沥干；
(5)甘草、金银花、罗汉果加水熬制，过滤，滤液冷却至55℃，加入蜂蜜、维生素C混合搅拌制成浸渍液，冷却；
(6)将步骤(4)沥干的猕猴桃片置于浸渍液中腌制18h；
(7)将腌制好的猕猴桃片捞出沥干，进行冷冻干燥处理；
(8)干燥后的猕猴桃片进行紫外线杀菌处理；
(9)包装。
步骤(5)中甘草、金银花、罗汉果混合，加7倍的水熬制2遍，合并过滤液。
步骤(5)中浸渍液冷却至3℃。
步骤(6)中腌制过程中翻动两次。
实施例三
一种基于冷冻升华技术的猕猴桃果脯及其制作方法，包括以下重量份的原料：猕猴桃300份、甘草30份、金银花20份、罗汉果20份、蜂蜜15份、维生素C5份、水适量；包括以下制作步骤：
(1)选择7-8成熟的猕猴桃，清洗干净后，去皮待用；
(2)将猕猴桃切成0.5cm厚猕猴桃片；
(3)护色：将切成片的果肉使用1.2％的柠檬酸溶液中护色45min后捞出沥干；
(4)再浸入含0.2％氯化钙、0.3％亚硫酸氢钠的混合溶液硬化处理，浸泡4.5h后捞出，用清水冲洗后沥干；
(5)甘草、金银花、罗汉果加水熬制，过滤，滤液冷却至60℃，加入蜂蜜、维生素C混合搅拌制成浸渍液，冷却；
(6)将步骤(4)沥干的猕猴桃片置于浸渍液中腌制24h；
(7)将腌制好的猕猴桃片捞出沥干，进行冷冻干燥处理；
(8)干燥后的猕猴桃片进行紫外线杀菌处理；
(9)包装。
步骤(5)中甘草、金银花、罗汉果混合，加8倍的水熬制3遍，合并过滤液。
步骤(5)中浸渍液冷却至4℃。
步骤(6)中腌制过程中翻动两次。
以上对本发明及其实施方式进行了描述，这种描述没有限制性，只是本发明的实施方式之一，实际的实施方式并不局限于此。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的实施例，均应属于本发明的保护范围。
Claims (4)
1.一种基于冷冻升华技术的猕猴桃果脯及其制作方法，其特征在于：包括以下重量份的原料：猕猴桃200-300份、甘草20-30份、金银花15-20份、罗汉果15-20份、蜂蜜10-15份、维生素C3-5份、水适量；包括以下制作步骤：
(1)选择7-8成熟的猕猴桃，清洗干净后，去皮待用；
(2)将猕猴桃切成0.5cm厚猕猴桃片；
(3)护色：将切成片的果肉使用1.2％的柠檬酸溶液中护色40-45min后捞出沥干；
(4)再浸入含0.2％氯化钙、0.3％亚硫酸氢钠的混合溶液硬化处理，浸泡4.5h后捞出，用清水冲洗后沥干；
(5)甘草、金银花、罗汉果加水熬制，过滤，滤液冷却至50-60℃，加入蜂蜜、维生素C混合搅拌制成浸渍液，冷却；
(6)将步骤(4)沥干的猕猴桃片置于浸渍液中腌制12-24h；
(7)将腌制好的猕猴桃片捞出沥干，进行冷冻干燥处理；
(8)干燥后的猕猴桃片进行紫外线杀菌处理；
(9)包装。
2.根据权利要求1所述的一种基于冷冻升华技术的猕猴桃果脯及其制作方法，其特征在于：步骤(5)中甘草、金银花、罗汉果混合，加6-8倍的水熬制2-3遍，合并过滤液。
3.根据权利要求1所述的一种基于冷冻升华技术的猕猴桃果脯及其制作方法，其特征在于：步骤(5)中浸渍液冷却至2-4℃。
4.根据权利要求1所述的一种基于冷冻升华技术的猕猴桃果脯及其制作方法，其特征在于：步骤(6)中腌制过程中翻动两次。
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