CN110710591A - 一种不粘连阿胶枣的制备方法及不粘连阿胶枣 - Google Patents
一种不粘连阿胶枣的制备方法及不粘连阿胶枣 Download PDFInfo
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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Abstract
本发明提供了一种不粘连阿胶枣的制备方法及不粘连阿胶枣,步骤为:金丝小枣的预处理;阿胶的准备;混合;蒸煮;炒制,得阿胶枣。本发明方法独特,工艺流程简单,操作方便,使产品在保留了传统阿胶枣的基本色、形、味基础上,解决了现有技术中阿胶枣容易吸潮和由此产生的彼此粘连的缺陷。
Description
技术领域
本发明涉及一种不粘连阿胶枣的制备方法及不粘连阿胶枣,属于食品加工技术领域。
背景技术
阿胶枣是以正宗阿胶和金丝小枣为原料精制而成,含多种果糖、维生素、葡萄糖、微量元素,是一种老、幼皆宜的保健食品。长期食用阿胶枣具有益气养肾、滋补养颜、补血补精、利于消化之功效,适宜体质虚弱、缺血、贫血及免疫力差的人群。
阿胶枣一般为袋装,阿胶枣因含有大量的蔗糖、阿胶等易吸潮的成分,在储存过程中枣与枣之间极易吸潮粘连,造成消费者使用过程中极为不便,影响了阿胶枣的销售和消费者的认可程度,制约了阿胶枣行业的发展。
关于解决阿胶枣粘连的问题,申请号CN201110210838.X也提出一种防止阿胶枣粘连的生产方法及工艺:主要包括阿胶枣生产和薄膜包衣工艺,所述薄膜包衣工艺中薄膜包衣的原料包括聚乙烯醇、阿拉伯胶和聚乙二醇4000,三者的重量比为聚乙烯醇∶阿拉伯胶∶聚乙二醇4000=1∶0.2∶0.3。但存在工艺比较复杂的问题,需要增加一步薄膜包衣的工艺,加大了加工难度,而且包衣过程很难做到包衣均匀;为了增加保质期,仍然需要外加防腐剂;另外,聚乙烯醇、聚乙二醇4000都是化工产品,但强调纯天然食品的今天,消费者比较认可纯天然产品。
发明内容
本发明针对现有技术中阿胶枣容易吸潮和由此产生的彼此粘连的缺陷,本发明提供了一种不粘连阿胶枣的制备方法及不粘连阿胶枣。
具体技术方案如下:
一种不粘连阿胶枣的制备方法,包括以下步骤:
(1)金丝小枣的预处理:应选择无虫、新鲜饱满、大小均匀的金丝小枣做原料,去核备用;
(2)阿胶的准备:准备好100克阿胶,阿胶用200克黄酒浸泡,放入500克白糖,再加入1-2%的普鲁兰多糖、0.1-0.2%的壳聚糖,浸泡24小时以上,把阿胶泡软;泡软的阿胶,容器口部包上保鲜膜上锅蒸至阿胶融化;
(3)混合:把蒸制好的阿胶倒入500克去核小枣里面搅拌均匀;
(4)蒸煮:容器口部同样包上保鲜膜上锅蒸制,蒸至小枣充分吸收阿胶,变得饱满即可;
(5)炒制:蒸好的阿胶枣上锅,小火炒至阿胶枣粘稠,得阿胶枣。
本发明还提供由上述不粘连阿胶枣的制备方法制备的不粘连阿胶枣。
本发明具有以下优点之一:
(1)解决了阿胶枣容易吸潮和由此产生的彼此粘连的缺陷。
(2)使用普鲁兰多糖和食品级壳聚糖,安全无毒,符合食品安全要求。
(3)普鲁兰多糖是无色、无味、无臭的高分子物质,所以在阿胶枣中添加普鲁兰多糖不会改变阿胶枣的风味。
(4)食品级壳聚糖有抑菌功能,所制得的阿胶枣不需要添加防腐剂。
(5)普鲁兰多糖和壳聚糖的使用方法都是直接混合,而不是采用薄膜包衣工艺,易于加工。
具体实施方式
下面通过具体实施例对本发明进行进一步的阐述,应该明白的是,下述说明仅是为了解释本发明,并不对其进行限定。
实施例1
1、金丝小枣的预处理:应选择无虫、新鲜饱满、大小均匀的金丝小枣做原料,去核备用。
2、阿胶的准备:准备好100克阿胶,阿胶用200克黄酒浸泡,放入500克白糖,再加入1%的普鲁兰多糖(质量比,以100克阿胶计,下同)、0.1%的壳聚糖(质量比,以100克阿胶计,下同),浸泡24小时以上,把阿胶泡软;泡软的阿胶,容器口部包上保鲜膜上锅蒸至阿胶融化。
3、混合:把蒸制好的阿胶倒入500克去核小枣里面搅拌均匀。
4、蒸煮:容器口部同样包上保鲜膜上锅蒸制,蒸至小枣充分吸收阿胶,变得饱满即可。
5、炒制:蒸好的阿胶枣上锅,小火炒至阿胶枣粘稠,得阿胶枣。
实施例2
1、金丝小枣的预处理:应选择无虫、新鲜饱满、大小均匀的金丝小枣做原料,去核备用。
2、阿胶的准备:准备好100克阿胶,阿胶用200克黄酒浸泡,放入500克白糖,再加入2%的普鲁兰多糖、0.2%的壳聚糖,浸泡24小时以上,把阿胶泡软;泡软的阿胶,容器口部包上保鲜膜上锅蒸至阿胶融化。
3、混合:把蒸制好的阿胶倒入500克去核小枣里面搅拌均匀。
4、蒸煮:容器口部同样包上保鲜膜上锅蒸制,蒸至小枣充分吸收阿胶,变得饱满即可。
5、炒制:蒸好的阿胶枣上锅,小火炒至阿胶枣粘稠,得阿胶枣。
实施例3、4
为了进一步说明普鲁兰多糖、壳聚糖的组合使用效果,实施例3、4所有操作均与实施例1相同,只是实施例3只加普鲁兰多糖,实施例4只加壳聚糖。
实施例5
为了进一步说明并不是所有常见多糖都能起到解决粘连的问题,实施例5所有操作均与实施例1相同,只是实施例5中用黄原胶替代普鲁兰多糖和壳聚糖的组合。
对实施例1-5制备的阿胶枣保存时间和粘连状况进行评价,方法如下:
1、阿胶枣保存时间评价
将实施例1-5制得的阿胶枣与对照例的阿胶枣在同样温度、湿度条件下保存,测定各组阿胶糕的质量情况,见下表(注:对照例为与实施例1的配方、工艺完全相同,只是没有加入普鲁兰多糖和壳聚糖的阿胶枣):
由此可见,壳聚糖的加入可以增加阿胶枣的保质期。
2、阿胶枣粘连现象的评价
由此可见,单独使用普鲁兰多糖和壳聚糖均不能解决阿胶枣的粘连问题,只有组合使用效果才好;另外,不是所有的常见多糖都能解决阿胶枣的粘连问题,实施例5采用黄原胶,不仅没有解决粘连现象,而且稍微有点臭味,应该是黄原胶本身就稍带臭味,在阿胶枣的加工过程中由于高温加热,又加强了这种臭味。
Claims (2)
1.一种不粘连阿胶枣的制备方法,其特征是包括以下步骤:
(1)金丝小枣的预处理:应选择无虫、新鲜饱满、大小均匀的金丝小枣做原料,去核备用;
(2)阿胶的准备:准备好100克阿胶,阿胶用200克黄酒浸泡,放入500克白糖,再加入1-2%的普鲁兰多糖、0.1-0.2%的壳聚糖,浸泡24小时以上,把阿胶泡软;泡软的阿胶,容器口部包上保鲜膜上锅蒸至阿胶融化;
(3)混合:把蒸制好的阿胶倒入500克去核小枣里面搅拌均匀;
(4)蒸煮:容器口部同样包上保鲜膜上锅蒸制,蒸至小枣充分吸收阿胶,变得饱满即可;
(5)炒制:蒸好的阿胶枣上锅,小火炒至阿胶枣粘稠,得阿胶枣。
2.权利要求1所述的不粘连阿胶枣的制备方法制备的不粘连阿胶枣。
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CN106035950A (zh) * | 2016-06-16 | 2016-10-26 | 新疆康瑞奇食品有限公司 | 一种阿胶蜜枣的制备方法 |
CN106035940A (zh) * | 2016-05-30 | 2016-10-26 | 乐陵市天天食品枣业有限公司 | 阿胶灵芝枣的加工方法 |
CN108503901A (zh) * | 2018-04-17 | 2018-09-07 | 哈尔滨工业大学 | 一种抗菌普鲁兰多糖/壳聚糖复合食品包装膜及其制备方法 |
CN109527174A (zh) * | 2018-12-12 | 2019-03-29 | 山东建筑大学 | 一种不粘连阿胶枣的制备方法 |
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CN102342503A (zh) * | 2011-07-26 | 2012-02-08 | 连云港康力特药业有限公司 | 一种防止阿胶枣粘连的生产方法及工艺 |
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CN106035940A (zh) * | 2016-05-30 | 2016-10-26 | 乐陵市天天食品枣业有限公司 | 阿胶灵芝枣的加工方法 |
CN106035950A (zh) * | 2016-06-16 | 2016-10-26 | 新疆康瑞奇食品有限公司 | 一种阿胶蜜枣的制备方法 |
CN108503901A (zh) * | 2018-04-17 | 2018-09-07 | 哈尔滨工业大学 | 一种抗菌普鲁兰多糖/壳聚糖复合食品包装膜及其制备方法 |
CN109527174A (zh) * | 2018-12-12 | 2019-03-29 | 山东建筑大学 | 一种不粘连阿胶枣的制备方法 |
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