CN110419616A - 一种可冷冻储藏的冰糖葫芦及其生产方法 - Google Patents
一种可冷冻储藏的冰糖葫芦及其生产方法 Download PDFInfo
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Abstract
本发明涉及一种可冷冻储藏的冰糖葫芦，其包括主料和辅料；主料包括山楂，辅料包括糖、水和签，山楂串在签上，糖和水在经过熬制后覆盖在山楂外部，山楂经过去核处理，主料还包括填充在山楂内部的豆粒。本发明通过在山楂中加入豆粒，使冰糖葫芦具有冷冻储藏的保质期长，且从冷冻状态下取出食用口感较好的特点。本发明还涉及一种可冷冻储藏的冰糖葫芦的生产方法，其在冰糖葫芦的制作效率上较高，且制得的冰糖葫芦口感较好。
Description
技术领域
本发明涉及冰糖葫芦，特别涉及一种可冷冻储藏的冰糖葫芦及其生产方法。
背景技术
绿豆含有碳水化合物、蛋白质、脂质以及多种维生素和矿物质，是一种营养全面的食物，能满足人体对能量和多种营养素的需求，具有较高的营养价值。
每100g绿豆含蛋白质21.6g，脂肪0.8g，膳食纤维6.4g，碳水化合物55.6g，胡萝卜素13mg，视黄醇22mg，硫胺素0.25mg，核黄素0.11mg，尼克酸20mg，维生素E10.95mg，钾787mg，钠3.2mg，钙81mg，镁125mg，锰1.11mg，锌2.18mg，铜1.08mg，磷337mg，硒4.28mg，不含有毒微量元素，热值332千卡。
绿豆可以做绿豆粥、绿豆汤、绿豆米、绿豆饭、豆沙馅、绿豆糕、生豆芽菜，还可以做凉粉、粉皮、粉丝、冷饮，也是酿制名酒的好原料。
红豆富含维他命B1、B2、蛋白质及多种矿物质，有补血、利尿、消肿、促进心脏活化等功效。
红豆可入汤入粥或做成消暑甜品，除了可增进食欲外，还可大量补充钾离子，避免夏季低钾症。
冰糖葫芦又叫糖葫芦，在宋朝年间便开始了古式的做法，《燕京岁时记》记载：冰糖葫芦，乃用竹签，贯以山里红、海棠果、葡萄、麻山药、核桃仁、豆沙等，蘸以冰糖，甜脆而凉，现已成为中国传统小吃。冰糖葫芦具有开胃、养颜、增智、消除疲劳、清热等作用。
冰糖葫芦的主料包括：山楂、草莓、苹果、葡萄等新鲜水果；其辅料包括：白砂糖、冰糖、蜂蜜、水、竹签。
冰糖葫芦的制作步骤为：
串果：挑选新鲜饱满、大小均匀的山楂，洗净，去根去蒂，将山楂拦腰切开，用小刀挖去果核，加入豆沙之类的馅料；然后将两瓣合起来，用竹签串起来。
熬糖：糖与水按照2：1的量倒入锅中，用猛火熬20分钟左右，期间可以搅拌，注意20分钟之后水已经很少了，沸腾的比较厉害，并且，糖已经冒出了细小密集的泡沫，呈浅金色；可用筷子蘸一下糖浆，如果能微微拉出丝来，那就表示已经好了；若时间过长，颜色就会变成棕色，能明显地拉出丝就表示糖已经焦了，便失去了原本的甜味。在熬汤的时候尽量不要吹风，才能使糖色透亮。
蘸糖：将串好的山楂贴着熬好的热糖泛起的泡沫上轻轻转动，裹上薄薄一层即可。
冷却：将蘸好糖的山楂串放到水板上冷却二三分钟即可；水板具有吸水性，可以帮助糖葫芦冷却定型。
当前冰糖葫芦制作出来之后，一般会放入冰箱进行短暂存放，过程中豆沙之类的馅料因含水量较大会慢慢受冷变硬，拿出食用时又不方便解冻，因为这样外部的糖皮会融化，所以一般都是拿出后就当即进行食用；这时冰糖葫芦吃起来口感较硬，而且山楂的味道和馅料的味道不能很好的混合在一起，口感也较差；而且豆沙之类的馅料在成型过程中加入了较多的水，长时间存放容易变质，产品保质期较短，一般都是当天或一周以内销售完毕。
发明内容
本发明的目的在于提供一种可冷冻储藏的冰糖葫芦，它具有冷冻储藏的保质期较长，且从冷冻状态下取出食用口感较好的特点。
本发明的上述目的是通过以下技术方案得以实现的：一种可冷冻储藏的冰糖葫芦，包括主料和辅料；主料包括山楂，辅料包括糖、水和签，山楂串在签上，糖和水在经过熬制后覆盖在山楂外部，山楂经过去核处理，主料还包括填充在山楂内部的豆粒。
通过采用上述技术方案，相比现有技术，本申请中是将豆粒作为馅，豆粒的含水量较少，在冷冻环节中不会冻硬，其保持在松软状态，从冷冻环节中拿出来就可以吃，口感松软；而且豆粒可以和山楂快速混合，中和山楂因为冷冻产生的酸，使冰糖葫芦的味道比较香甜，整体提高了冰糖葫芦的口感。
除此之外，豆粒含水量较少有另一个优势在于，其不容易变质；微生物生长的两个条件分别是水分和温度；将本申请中的冰糖葫芦放入冷库后，相当于限制了微生物生长的两个条件，因此冰糖葫芦不容易变质。
而且豆粒的表皮也能起到隔绝微生物的作用，进而使得冰糖葫芦不易变质。
本发明进一步设置为：主料还包括紫薯馅，紫薯馅和豆粒混合均匀并填充在山楂内部。
通过采用上述技术方案，紫薯馅的混入，使馅在色泽上更为诱人；而且紫薯馅的甜味可以对糖的甜味进行调和，使得甜味更适应人的口感，不油腻。
本发明进一步设置为：紫薯馅和豆粒的配比为1：3-1：4。
通过采用上述技术方案，紫薯馅的调和作用较好。
本发明进一步设置为：紫薯馅和豆粒的配比为1：3。
通过采用上述技术方案，这时紫薯馅的调和作用最好，且不易影响冰糖葫芦的保存。
本发明进一步设置为：所述豆粒为绿豆粒。
通过采用上述技术方案，绿豆含有碳水化合物、蛋白质、脂质以及多种维生素和矿物质，是一种营养全面的食物，能满足人体对能量和多种营养素的需求，具有较高的营养价值；而且口感比较好。
本发明进一步设置为：所述豆粒为红豆粒。
通过采用上述技术方案，红豆富含维他命B1、B2、蛋白质及多种矿物质，有补血、利尿、消肿、促进心脏活化等功效；而且口感比较好。
本发明进一步设置为：所述主料还包括海棠果。
通过采用上述技术方案，海棠果可以和山楂串在一起，使得冰糖葫芦的口味更加多变，更受大众喜欢。
本发明进一步设置为：所述糖选为果葡糖浆。
通过采用上述技术方案，使得冰糖葫芦更适于冷冻，而且果葡糖浆具备冷甜特性，随着温度越低，其甜味越突出。
本发明的另一个目的在于提供一种可冷冻储藏的冰糖葫芦的生产方法，它具有制作效率高且制作出的冰糖葫芦口感较好的特点。
本发明的上述目的是通过以下技术方案得以实现的：一种可冷冻储藏的冰糖葫芦的生产方法，包括以下步骤：
a.串果：对山楂进行分选、清洗、去根去蒂、挖去果核，在山楂内部填充豆粒，然后用签串起来；
b.熬糖：糖与水按照2：1的量倒入锅中，用猛火熬20分钟左右，当糖开始冒出细小密集的泡沫，且呈浅金色时，停火；
c.蘸糖：将串好的山楂贴着熬好的热糖转动，裹上糖衣；
d.冷却：将蘸好糖的冰糖葫芦放在自然温度下冷却；
e.裹糯米衣：在冰糖葫芦外部包裹一层糯米衣；
f.装袋、装箱并放入冷库储存。
通过采用上述技术方案，冰糖葫芦的制作效率高且制作出的冰糖葫芦口感较好的特点。
综上所述，本发明具有以下有益效果：
1. 相比现有技术，本申请中是将豆粒作为馅，豆粒的含水量较少，在冷冻环节中不会冻硬，其保持在松软状态，从冷冻环节中拿出来就可以吃，口感松软；而且豆粒可以和山楂快速混合，中和山楂因为冷冻产生的酸，使冰糖葫芦的味道比较香甜，整体提高了冰糖葫芦的口感。
2. 豆粒含水量较少有另一个优势在于，其不容易变质；微生物生长的两个条件分别是水分和温度；将本申请中的冰糖葫芦放入冷库后，相当于限制了微生物生长的两个条件，因此冰糖葫芦不容易变质。
3. 豆粒的表皮也能起到隔绝微生物的作用，进而使得冰糖葫芦不易变质。
具体实施方式
实施例
一种可冷冻储藏的冰糖葫芦，包括主料和辅料；主料包括山楂和豆粒，辅料包括糖、水和签；山楂经过去核处理，豆粒填充在山楂内部，山楂串在签上，糖和水在经过熬制后覆盖在山楂外部。
豆粒可以是绿豆粒或者红豆粒，纯天然、无添加剂。签这边可以采用木质签，如竹签，也可以采用金属签。糖可以采用果葡糖浆、冰糖、白砂糖、麦芽糖或其他糖中的一种或几种组合；优选果葡糖浆，其较为适宜冷冻存放，而且果葡糖浆具备冷甜特性，随着温度越低，其甜味越突出。冷库中冷冻的温度优选-18℃。
豆粒经过筛选、清洗、泡发、蒸熟、冷却、晾干几个步骤；其中泡发的标准是豆粒表皮不出现开裂现象；泡发后豆粒很容易熟透，所以蒸熟的标准是豆粒内部熟透，无白色区域为止，蒸煮过程不易过长，过长会导致豆粒表皮开裂；蒸煮的过程中可以稍微打开锅盖，尽量减少锅内的蒸汽，使得水分不易进入豆粒内部；蒸熟后将豆粒放在自然温度下冷却，然后进行晾干，当豆粒表皮干燥后，停止晾干步骤；然后将豆粒放入真空袋中保存，留待后续使用。
相比现有技术，本申请中是将豆粒作为馅，豆粒的含水量较少，在冷冻环节中不会冻硬，其保持在松软状态，从冷冻环节中拿出来就可以吃，口感松软；而且豆粒可以和山楂快速混合，中和山楂因为冷冻产生的酸，使冰糖葫芦的味道比较香甜，整体提高了冰糖葫芦的口感。
除此之外，豆粒含水量较少有另一个优势在于，其不容易变质；微生物生长的两个条件分别是水分和温度；将本申请中的冰糖葫芦放入冷库后，相当于限制了微生物生长的两个条件，因此冰糖葫芦不容易变质。
而且豆粒的表皮也能起到隔绝微生物的作用，进而使得冰糖葫芦不易变质。
本申请中的冰糖葫芦可以放入冷库中长时间储藏，储藏的时间可以达到12个月；这样冰糖葫芦就可以在工厂内进行大批量生产，并通过冷链运输送达世界各地的商场、超市，实现世界范围内的销售；而且其食用不再受限于山楂材料的生产季节限制，可以在山楂材料产出的季节，在工厂内进行大批量制造，然后储藏在冷库中，让消费者可以在各个季节吃到冰糖葫芦；本申请克服了现有技术中作坊式、小摊小位加工的诸多局限性；从加工地点的选取、加工批量的大小、食品的安全卫生程度、口味的统一性、食用的全季节性、储运的便利性以及口感上都有明显的优势；具有广阔的市场前景和较好的商业前景。
加入豆粒的冰糖葫芦，尤其在冰冻之后，其在口感上调和了山楂的酸度，口感香甜松软，较为独特。
在豆粒中还可以混入紫薯馅，并一起填充在山楂内部。混入紫薯馅之后，馅在色泽上更为诱人；而且紫薯馅的甜味可以对糖的甜味进行调和，使得甜味更适应人的口感，不油腻。紫薯馅和豆粒的配比在1：3-1：4之间，优选配比为配比为1：3，这时的调和作用最好，且不易影响冰糖葫芦的冷冻存放。
在主料方面还可以选用海棠果，其和山楂可以间隔串在一起，使得冰糖葫芦的口味更加多变，更受大众喜欢。
一种可冷冻储藏的冰糖葫芦的生产方法，包括以下步骤：
a.串果：对山楂进行分选、清洗、去根去蒂、挖去果核，在山楂内部填充豆粒，然后用签串起来；
b.熬糖：糖与水按照2：1的量倒入锅中，用猛火熬20分钟左右，当糖开始冒出细小密集的泡沫，且呈浅金色时，停火；
c.蘸糖：将串好的山楂贴着熬好的热糖转动，裹上糖衣；
d.冷却：将蘸好糖的冰糖葫芦放在自然温度下冷却；
e.裹糯米衣：在冰糖葫芦外部包裹一层糯米衣；
f.装袋、装箱并放入冷库储存。
本具体实施方式的实施例均为本发明较佳实施例，并非依此限制本发明的保护范围，故：凡依本发明的结构、形状、原理所做的等效变化，均应涵盖于本发明的保护范围之内。
Claims (9)
1.一种可冷冻储藏的冰糖葫芦，包括主料和辅料；主料包括山楂，辅料包括糖、水和签，山楂串在签上，糖和水在经过熬制后覆盖在山楂外部，其特征在于：山楂经过去核处理，主料还包括填充在山楂内部的豆粒。
2.根据权利要求1所述的一种可冷冻储藏的冰糖葫芦，其特征在于：主料还包括紫薯馅，紫薯馅和豆粒混合均匀并填充在山楂内部。
3.根据权利要求2所述的一种可冷冻储藏的冰糖葫芦，其特征在于：紫薯馅和豆粒的配比为1：3-1：4。
4.根据权利要求3所述的一种可冷冻储藏的冰糖葫芦，其特征在于：紫薯馅和豆粒的配比为1：3。
5.根据权利要求1-4任意一项所述的一种可冷冻储藏的冰糖葫芦，其特征在于：所述豆粒为绿豆粒。
6.根据权利要求1-4任意一项所述的一种可冷冻储藏的冰糖葫芦，其特征在于：所述豆粒为红豆粒。
7.根据权利要求1-4任意一项所述的一种可冷冻储藏的冰糖葫芦，其特征在于：所述主料还包括海棠果。
8.根据权利要求1任意一项所述的一种可冷冻储藏的冰糖葫芦，其特征在于：所述糖选为果葡糖浆。
9.根据权利要求1所述的可冷冻储藏的冰糖葫芦的生产方法，其特征在于：包括以下步骤：
a.串果：对山楂进行分选、清洗、去根去蒂、挖去果核，在山楂内部填充豆粒，然后用签串起来；
b.熬糖：糖与水按照2：1的量倒入锅中，用猛火熬20分钟左右，当糖开始冒出细小密集的泡沫，且呈浅金色时，停火；
c.蘸糖：将串好的山楂贴着熬好的热糖转动，裹上糖衣；
d.冷却：将蘸好糖的冰糖葫芦放在自然温度下冷却；
e.裹糯米衣：在冰糖葫芦外部包裹一层糯米衣；
f.装袋、装箱并放入冷库储存。
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