CN111134299A - 一种山楂复合果糕及其制作方法 - Google Patents
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- 235000021021 grapes Nutrition 0.000 claims abstract description 6
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 39
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种山楂复合果糕及其制作方法,涉及果糕食品技术领域;所述一种山楂复合果糕,包括如下重量份组份:山楂40份、红枣20份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。本发明产品口感好,营养丰富,产品无添加剂,绿色环保;还利于长期贮存。
Description
技术领域
本发明涉及果糕食品技术领域,具体涉及一种山楂复合果糕及其制作方法。
背景技术
随着食品工业的发展和人民生活水平的提高,人们对休闲食品的消费能力也有了很大提升。果糕是现有休闲食品中的一种蜜饯类食品,受到广泛食用。
现有的果糕口感单一,且加工过程中使用大量色素以及其他添加剂,使得食品口感不好,防腐效果差,不能满足人们对自然绿色食品的需求。
发明内容
本发明的目的是解决上述的不足,提供一种山楂复合果糕及其制作方法。
为实现上述的目的,本发明的技术解决方案是:一种山楂复合果糕,包括如下重量份组份:山楂40份、红枣20份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
进一步的,所述老陈醋为6度以上的山西老陈醋。
本发明还提供了一种山楂复合果糕的制作方法,包括如下步骤:
步骤1,原料分捡,对水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
本发明利用山西丰富优质的水果资源,用传统先进的生产工艺,科学配方生产出高质量的果糕类制品。发展以水果为原料的食品工业对进一步调整食品工业的产业结构具有积极地促进作用。
本发明的有益技术效果如下:
1、产品口感好,营养丰富,产品无添加剂,绿色环保。
2、弥补解决农村水果类销售难的问题;本产品旅游者携带方便;调节人们的口味。
3、产品添加陈醋,陈醋可以起到美容养颜防腐的功效,充分和水果维生素复合,还利于长期贮存。
4、产品营养,健康,天然。
具体实施方式
下面将结合本发明实施例,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的一部分实施例,而不是全部的实施例。给予本发明中的实施例,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,均属于本发明保护的范围。
实施例1:
一种山楂复合果糕,包括如下重量份组份:山楂40份、红枣20份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
具体的,所述老陈醋为6度以上的山西老陈醋。
上述的一种山楂复合果糕的制作方法,包括如下步骤:
步骤1,原料分捡,对山楂、红枣、蓝莓、葡萄、枸杞、苹果的水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
Claims (3)
1.一种山楂复合果糕,其特征在于,包括如下重量份组份:山楂40份、红枣20份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
2.如权利要求1所述的一种山楂复合果糕,其特征在于:所述老陈醋为6度以上的山西老陈醋。
3.如权利要求1或2所述的一种山楂复合果糕的制作方法,其特征在于:包括如下步骤:
步骤1,原料分捡,对山楂、红枣、蓝莓、葡萄、枸杞、苹果的水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
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Cited By (1)
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CN112021532A (zh) * | 2020-08-26 | 2020-12-04 | 无棣县华龙食品有限公司 | 一种红枣糕加工工艺 |
Citations (1)
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CN104322846A (zh) * | 2013-07-23 | 2015-02-04 | 广西昭平县林成原生态优质大果山楂专业合作社 | 红枣夹山楂杞软糕的工艺制作方法 |
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CN104322846A (zh) * | 2013-07-23 | 2015-02-04 | 广西昭平县林成原生态优质大果山楂专业合作社 | 红枣夹山楂杞软糕的工艺制作方法 |
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CN112021532A (zh) * | 2020-08-26 | 2020-12-04 | 无棣县华龙食品有限公司 | 一种红枣糕加工工艺 |
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