CN110897113A - 一种玉竹槟榔的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种玉竹槟榔的制作方法,包括:1)制备玉竹酶解浆液:A1)打浆:取玉竹根茎,切片,加水混合,打浆,得浆液;A2)酶解:浆液入不锈钢容器,加入玉竹浆液重量0.3%的果胶酶、0.3%的纤维素酶、0.08%的抗坏血酸钠,酶解;A3)过滤:然后在80~100℃煎煮30~60min,过滤得滤液;A4)混合:将上述滤液与薄荷油和水混合,再加入食品添加剂,继续加热搅拌至溶液呈粘稠状;2)制备卤水:制备槟榔卤水;3)制备槟榔干果:槟榔干果筛选除杂、煮籽、发制、烘烤、压籽、切片、去核;4)点卤:先在槟榔干果腹内点入占槟榔本体质量0.1%的卤水后,再将上述玉竹酶解浆液点在卤水上,作为增加浆液,风干定形,使水分达到25‑30%;5)包装:将每片槟榔独立真空包装。
Description
技术领域
本发明属于槟榔类食品及其加工制备方法技术领域,特别是一种玉竹槟榔的制作方法。
背景技术
玉竹,为百合科多年生草本植物,植物的根茎可供药用,中药名亦为玉竹,秋季采挖,洗净,晒至柔软后,反复揉搓,晾晒至无硬心,晒干,或蒸透后,揉至半透明,晒干,切厚片或段用,中国玉竹资源丰富,广泛分布于东北、华北、西北、华东、华中各省区,而湘玉竹是世界公认的质地优良的湖南大宗中药材之一。
玉竹在我国《本草纲目》中记载,玉竹主治中风急性热病、身体不能动弹、跌筋结肉,久服可清除黄褐斑,容光焕发、面色润泽、身体年轻不易衰老,补中益气、除烦闷,且消渴、润心肺、补五劳七伤虚损、腰热疼痛、天燥热狂等有好的效果,玉竹汁营养成分齐全,药物功能独特,是理想的保健食品资源,是天然的绿色植物资源。
现有食用槟榔的结构一般是中心内凹,内凹处填有一层卤水,卤水具有高强度的碱性,咀嚼槟榔的过程中,卤水落入口腔中,使得口腔内局部碱度过高,造成磨口、烧口的现象。也有在槟榔中心内凹处镶嵌胶体或蓝莓干、葡萄干、枸杞类干果的,但是增加的风味物质直接点在卤水上,口感上没有与卤水很好的融合。
发明内容
针对背景技术提出的问题,本发明的目的是,提供一种玉竹槟榔的制作方法,将玉竹进行预处理后,其营养成分得到保留,且作为增加浆液添加到卤水上,起到生津的功效作用。
为实现上述目的,本发明采用如下技术方案:一种玉竹槟榔的制作方法,包括采用如下步骤制得:
1)制备玉竹酶解浆液:A1)打浆:取质地好的新鲜玉竹根茎,清洗干净后,进行切片,加入一定量的水进行混合,采用打浆机进行机械打浆10~30min,得浆液;A2)酶解:浆液入不锈钢容器中,加入玉竹浆液重量0.3%的果胶酶、0.3%的纤维素酶、0.08%的抗坏血酸钠,搅拌均匀后酶解3~10h,制成酶解液;A3)过滤:然后在80~100℃煎煮30~60min,过滤得滤液;A4)混合:将上述滤液与薄荷油和水混合,加热搅拌至溶液混合均匀,再加入食品添加剂,继续加热搅拌至溶液呈粘稠状;
2)制备卤水:制备槟榔卤水;
3)制备槟榔干果:槟榔干果筛选除杂后置煮籽机中90-100℃煮籽30-50min,将水煮后的槟榔干果置于真空发制罐内发制,将发制后的槟榔烘至水分30-35%以下,烘烤后进入压籽工序,压籽后槟榔切片机切片、去核;
4)点卤:先在槟榔干果腹内点入占槟榔本体质量0.1%的卤水后,再将上述玉竹酶解浆液点在卤水上,作为增加浆液,点卤后的槟榔干果在45℃-55℃烘烤30-60min,风干定形,使水分达到25-30%;
5)包装:将每片槟榔独立真空包装。
进一步地,所述一种玉竹槟榔的制作方法,步骤A1)中所述加入一定量的水是加入水量为玉竹质量的4-8倍。
进一步地,所述一种玉竹槟榔的制作方法,步骤A3)中所述过滤的方法是酶解液置三层纱布和/或陶瓷膜过滤,得滤液。
进一步地,所述一种玉竹槟榔的制作方法,步骤A4)中所述食品添加剂是以甜叶菊糖、花旗参香精、清凉爽口剂和柠檬酸为原料,依次按1.2∶0.1∶0.3∶0.4重量比配伍。
进一步地,所述一种玉竹槟榔的制作方法,所述卤水是由氢氧化钙100份、水100份、饴糖200份、甜蜜素5份、糖精钠1份、三氯蔗糖0.5份、香精1份混合而成。
进一步地,所述一种玉竹槟榔的制作方法,所述将水煮后的槟榔于果置于真空发制罐内发制是指由蛋白糖、甜蜜素、甘草水提液、香兰素、食用香精组成的溶液作为发制液,将槟榔干果在发制液中浸泡发制液中发制2次。
本发明的优点和有益效果是:1)本发明采用具滋阴润肺、养胃生津功效的玉竹,其营养成分齐全,药物功能独特,是理想的保健食品资源,采用复合酶解,有利于玉竹多糖快速释放,提高了玉竹使用效率,所制得的槟榔有玉竹香,舒心爽口、味甜适口;2)将玉竹提取物作为增加浆液添加到卤水上,起到生津的功效作用,保留风味的同时减少了卤水用量,缓解卤水磨口、烧口的现象。
具体实施方式
以下对本发明作的实施例进行详细的说明,以便于本领域技术人员理解本发明,但是本发明可以根据权利要求限定和覆盖的多种不同方式实施。
实施例1
1)制备玉竹酶解浆液:
A1)打浆:将不超过五天新鲜玉竹根茎去除腐烂霉变,并去根茎毛须,用自来水缓冲、循环清洗得干净明亮,取1000公斤,进行切片,加入4000公斤纯净水进行混合,采用打浆机进行机械打浆20min,得浆液;
A2)酶解:浆液入不锈钢容器中,加入玉竹浆液重量0.3%的果胶酶、0.3%的纤维素酶、0.08%的抗坏血酸钠,搅拌均匀后酶解5h,制成酶解液;
A3)过滤:然后在95℃煎煮50min,对玉竹进行搅拌提取、固液分离,并对分离所得提取液进行浓缩,置三层纱布过滤2次,陶瓷膜过滤1次,得滤液;
A4)混合:将上述滤液与薄荷油和水混合,在夹层不锈钢容器中加温、搅拌至溶液混合均匀,再加入以甜叶菊糖1.2公斤、花旗参香精0.1公斤、清凉爽口剂0.3公斤、柠檬酸0.4公斤调配的食品添加剂,继续加热搅拌至溶液呈粘稠状;
2)制备卤水:由氢氧化钙100份、水100份、饴糖200份、甜蜜素5份、糖精钠1份、三氯蔗糖0.5份、香精1份混合而成制备槟榔卤水;
3)制备槟榔干果:槟榔干果筛选除杂后置煮籽机中95℃煮籽50min,将水煮后的槟榔干果置于真空发制罐内,泵送由蛋白糖、甜蜜素、甘草水提液、香兰素、食用香精混合而成的发制液,将槟榔干果在发制液中浸泡,中途更换一次发制液,将发制后的槟榔烘至水分30-35%以下,烘烤后进入压籽工序,压籽后槟榔切片机切片、去核;
4)点卤:先在槟榔干果腹内点入占槟榔本体质量0.1%的卤水后,再将上述玉竹酶解浆液点在卤水上,作为增加浆液,点卤后的槟榔干果在50℃烘烤40min,风干定形,使水分达到25-30%,得到一种玉竹槟榔。
对比例1
本例与实施例1的制作方法基本相同,不同之处在于本例未加入玉竹酶解浆液,步骤包括:
1)制备卤水:由氢氧化钙100份、水100份、饴糖200份、甜蜜素5份、糖精钠1份、三氯蔗糖0.5份、香精1份混合而成制备槟榔卤水;
2)制备槟榔干果:槟榔干果筛选除杂后置煮籽机中95℃煮籽50min,将水煮后的槟榔干果置于真空发制罐内,泵送由蛋白糖、甜蜜素、甘草水提液、香兰素、食用香精混合而成的发制液,将槟榔干果在发制液中浸泡,中途更换一次发制液,将发制后的槟榔烘至水分30-35%以下,烘烤后进入压籽工序,压籽后槟榔切片机切片、去核;
3)点卤:先在槟榔干果腹内点入占槟榔本体质量0.1%的卤水,点卤后的槟榔干果在50℃烘烤40min,风干定形,使水分达到25-30%,得到一种槟榔。
检测例1
随机选取了100名志愿者对实施例1和对比例1制作的槟榔进行试吃,从槟榔的外观色泽、劲道、气味、浆汁丰富程度和口感5个角度对槟榔进行评价。选取某种市售常见槟榔作为对照。结果如表1所示。
表1:
根据表1的测试结果,可以认为本发明的产品在口感、香味、浆汁方面优于目前市面上的普通产品。
以上实施例仅用于说明本发明的具体实施方式,而不是用于限定本发明,本领域技术人员根据本发明的原理,不脱离本发明的范畴所做出的改进和修改都应该在本发明的保护范围之内。
Claims (6)
1.一种玉竹槟榔的制作方法,其特征在于,采用如下步骤制得:
1)制备玉竹酶解浆液:A1)打浆:取质地好的新鲜玉竹根茎,清洗干净后,进行切片,加入一定量的水进行混合,采用打浆机进行机械打浆10~30min,得浆液;A2)酶解:浆液入不锈钢容器中,加入玉竹浆液重量0.3%的果胶酶、0.3%的纤维素酶、0.08%的抗坏血酸钠,搅拌均匀后酶解3~10h,制成酶解液;A3)过滤:然后在80~100℃煎煮30~60min,过滤得滤液;A4)混合:将上述滤液与薄荷油和水混合,加热搅拌至溶液混合均匀,再加入食品添加剂,继续加热搅拌至溶液呈粘稠状;
2)制备卤水:制备槟榔卤水;
3)制备槟榔干果:槟榔干果筛选除杂后置煮籽机中90-100℃煮籽30-50min,将水煮后的槟榔干果置于真空发制罐内发制,将发制后的槟榔烘至水分30-35%以下,烘烤后进入压籽工序,压籽后槟榔切片机切片、去核;
4)点卤:先在槟榔干果腹内点入占槟榔本体质量0.1%的卤水后,再将上述玉竹酶解浆液点在卤水上,作为增加浆液,点卤后的槟榔干果在45℃-55℃烘烤30-60min,风干定形,使水分达到25-30%;
5)包装:将每片槟榔独立真空包装。
2.根据权利要求1所述一种玉竹槟榔的制作方法,其特征在于,步骤A1)中所述加入一定量的水是加入水量为玉竹质量的4-8倍。
3.根据权利要求1所述一种玉竹槟榔的制作方法,其特征在于,步骤A3)中所述过滤的方法是酶解液置三层纱布和/或陶瓷膜过滤,得滤液。
4.根据权利要求1所述一种玉竹槟榔的制作方法,其特征在于,步骤A4)中所述食品添加剂是以甜叶菊糖、花旗参香精、清凉爽口剂和柠檬酸为原料,依次按1.2∶0.1∶0.3∶0.4重量比配伍。
5.根据权利要求1~4任一所述一种玉竹槟榔的制作方法,其特征在于,所述卤水是由氢氧化钙100份、水100份、饴糖200份、甜蜜素5份、糖精钠1份、三氯蔗糖0.5份、香精1份混合而成。
6.根据权利要求1~4任一所述一种玉竹槟榔的制作方法,其特征在于,所述将水煮后的槟榔干果置于真空发制罐内发制是指由蛋白糖、甜蜜素、甘草水提液、香兰素、食用香精组成的溶液作为发制液,将槟榔干果在发制液中浸泡发制液中发制2次。
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