CN111728204A - 一种枇杷酵素及枇杷酵素槟榔的制作方法 - Google Patents
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Abstract
本发明涉及食品制作方法,特别是一种枇杷酵素及用枇杷酵素制作槟榔的方法。分为三个步骤,枇杷酵素的制作,枇杷酵素果糕的制备及酵素槟榔产品的制作。本发明一种枇杷酵素及用枇杷酵素制作槟榔的方法,可以有效减少长期食用槟榔对口腔造成的伤害。本方法所采用的琵琶具有生津止渴、润肺利咽的功效,可以改善槟榔的口感以及缓解槟榔对口腔的伤害,让消费者口腔更舒适。
Description
技术领域
本发明涉及食品制作方法,特别是一种枇杷酵素及用枇杷酵素制作槟榔的方法。
背景技术
槟榔(学名:Areca catec小时u L.)棕榈科槟榔属常绿乔木,茎直立,乔木状,高10多米,最高可达30米,有明显的环状叶痕,雌雄同株,花序多分枝,子房长圆形,果实长圆形或 卵球形,种子卵形,花果期3-4月。槟榔原产马来西亚,中国主要分布云南、海南及台湾等热带地区。亚洲热带地区广泛栽培。
食用槟榔虽有三百多年的历史,但真正实现大规模工业化生产是从上世纪90年代开始,至今不过二十多年。如今,行业已经发展到了芯的时代,即在槟榔内芯添加新元素,如何通过加芯,解决槟榔固有的一些问题,如长期食用槟榔对口腔的损害,是槟榔行业发展的方向。
发明内容
本发明的目的在于提供一种枇杷酵素及用枇杷酵素制作槟榔的方法。
本发明的目的是通过如下途径实现的:一种枇杷酵素的制作方法,按份数比,该方法包括如下步骤:
1)将7.5-10份黄豆洗净,加15-20份水在30-40℃下保温2-4小时,煮沸30-45分钟,过滤,滤液备用;
2)向过滤后的黄豆中加15-20份水,煮沸30-45分钟,过滤,重复操作一次,将滤液合并备用;
3)把8-12份的赤砂糖加入步骤2滤液中,搅拌至完全溶解,80-100℃温度下保持15-30分钟;
4)将2-3.5份的薏仁粉、3-4.5份的莲子粉加入步骤3液体中,搅拌混匀后冷却;
5)枇杷去核榨汁后过滤得枇杷汁,将8-12份的枇杷汁加入到步骤4中混合液中,混合均匀;
6)将步骤5)中原料液转入发酵罐中,添加0.15-0.2份乳酸菌,加水50-70份,进行第一次发酵,发酵温度为30-40℃,时间12-24小时;
7)排出发酵罐内气体,进行第二次发酵,发酵温度为30-40℃,时间120-168小时;
8)再次排出发酵罐内气体,升高温度至45-60℃,保持20-40分钟;
9)将发酵温度降至15-20℃,保持48-96小时,得枇杷酵素。
一种用枇杷酵素制作槟榔的方法, A.枇杷酵素果糕的制备,按份数比,该方法包括如下步骤:
1)称取34-36份的枇杷酵素,搅匀备用;
2)取31-34份的白糖、15-16份的麦芽糖浆、2-4份卡拉胶、0.18份的低聚果糖和0.15份的食用盐,用10-11份的水溶解成混合糖液,边加热边搅拌,然后加入步骤1的枇杷酵素中,再添加0 .02份的山梨酸钾,混合均匀得酵素糖浆;
3)取步骤2所得酵素糖浆,加入11-12份的高浓缩克菲尔发酵原液SH-C-201,充分搅拌均匀后定型,烘干至水分为16%-18%,即得枇杷酵素果糕;
B.枇杷酵素槟榔的制作,在常规槟榔制作中的点卤环节完成后,将切块的枇杷酵素果糕轻轻按压至槟榔内腔的卤水上,使果糕与槟榔贴合,后续工艺与常规槟榔制作相同。
作为本方案的进一步优化,所述的酵素果糕体积占槟榔腔体的3/5。
本发明一种枇杷酵素及用枇杷酵素制作槟榔的方法,可以有效减少长期食用槟榔对口腔造成的伤害。本方法所采用的琵琶具有生津止渴、润肺利咽的功效,可以改善槟榔的口感以及缓解槟榔对口腔的伤害,让消费者口腔更舒适。
具体实施方式
本发明一种枇杷酵素及用枇杷酵素制作槟榔的方法, 分为三个步骤,枇杷酵素的制作,枇杷酵素果糕的制备,酵素槟榔产品的制作。
一、枇杷酵素的制作方法包括如下步骤:
1)将7.5-10份的黄豆以水清洗干净,加入15-20份水并将黄豆全部浸没,30-40℃下保温2-4小时,然后煮沸30-45分钟,过滤,滤液备用;
2)向步骤1)煮过的黄豆中加15-20份水,继续煮沸30-45分钟,然后过滤、保存滤液,重复操作该步骤,最后将滤液合并备用;
3)把8-12份的赤砂糖加入步骤2)合并后的滤液中,充分搅拌至完全溶解,在80-100℃保持15-30分钟;
4)将2-3.5份的薏仁粉、3-4.5份的莲子粉加入步骤3)混合液中,充分搅拌混匀、冷却至室温;
5) 枇杷去核榨汁后过滤得枇杷汁,把8-12份的枇杷汁加入到步骤4)中冷却后的混合液,充分混合均匀;
6)将步骤5)中混合好的原料混合液转入发酵罐中,添加0.15-0.20份的乳酸菌,50-70份的水,轻微、缓慢搅拌,使乳酸菌在发酵罐中分散均匀,然后进行第一次发酵,发酵温度为30-40℃,时间12-24小时;
7)第一次发酵完成后,轻微、缓慢搅拌罐体内发酵液,使发酵罐内气体排出,然后进行第二次发酵,发酵温度为30-40℃,时间120-168小时;
8)第二次发酵完成后,升高温度至45-60℃,保持20-40分钟,同时轻微、缓慢搅拌罐体内发酵液,再次排出发酵罐内气体;
9)将发酵温度降至15-20℃,保持48-96小时,获得枇杷酵素。
二、一种枇杷酵素果糕制备方法如下:
取一只夹层锅中加入10kg水、34kg白糖、16kg麦芽糖浆、2kg卡拉胶、0.15kg食盐和0.18kg低聚果糖,边加热边搅拌,直至糖与食盐溶解完全,静置3-5分钟,于搅拌机中放入36kg枇杷酵素,12kg高浓缩克菲尔发酵原液SH-C-201,把预先溶解好的混合糖液倒入搅拌机中,加入20g溶解完全的山梨酸钾,搅拌约20分钟,至完全混合均匀即可。将混合好的酵素糖浆送入挤出成型机下料斗内,挤出的枇杷酵素糖浆经过成型平铺于不锈钢烘干盘中,刮平成厚5-10mm的果浆均匀薄层,再送入烘干炉中烘干,在80℃下烘6小时即可出炉,经冷却、切块、包装、检验即得。
三、一种枇杷酵素槟榔的制作方法,包括以下步骤:
选籽:挑选颗粒饱满、品相良好的槟榔干果;
复水:将步骤1)中挑选圆形或扁圆形,长1.5~3.5cm,基部直径1~3cm,表面淡黄绿色,具稍凹下的网状沟纹的干果放入泡籽罐中加入1~4倍的水,以及添加比例为槟榔果的1%~2%的小苏打,浸泡5~24小时后使槟榔果吸水至水份值为25~45%;
熟化:将步骤2中的槟榔果加入100℃的水中煮制10~30分钟进行熟化杀菌;
发制:将步骤3中的槟榔放入发制罐中,加入发制液;关上罐盖,设置压力0.1~0.35MPa、温度40~60℃、转速1~3小时每转进行发制,发制12~48小时后取出;
烤籽:将步骤4中的槟榔放入烤籽机中,设置好温度70~95℃、传送速度等进行烤籽,控制水分值至18~24%时出籽;
闷香:将步骤5中的槟榔放入闷香罐内,加入闷香液;关上罐盖,设置压力0.1~0.35MPa、温度40~60℃、转速1~3小时每转进行闷香;
压籽上表:将步骤6中的槟榔用打表液进行压籽成型上表甜;
晾籽:使用平铺晾干的方法,对上表之后的槟榔果进行适当凉胶;
切籽:将选籽分类的槟榔按要求切片并挑出果内的果核;然后根据槟榔的形状和个体大小分为对开籽;
点卤:将用氢氧化钙与饴糖经过热反应得到的褐色浆体,并加入甜味剂及多种食用香精香料制成卤水;用毛笔蘸取适量的卤水均匀涂抹至槟榔内腔;
压枇杷酵素槟榔果糕:待槟榔内腔的卤水成膜之后将枇杷酵素果糕轻轻按压至卤水上,使果糕与槟榔贴合自然;
晾片:将槟榔切口朝上,单层放置于通风干燥处,待卤水凝固不流动不粘手,片子水分值在20~24%之间时,即可送至包装车间准备装包;
包装:采用人工选片装袋,机械封口的形式对成品槟榔进行包装。
所述的发制液,按每kg槟榔原籽计,包括以下成分:甜味剂16g、白糖7g、乙基麦芽酚8g、香兰素3g、食盐5g、鲜味剂3g、香精8g;
所述的闷香液,按每kg槟榔原籽计,包括以下成分:甜味剂8g、白糖7g、枇杷酵素5g、乙基麦芽酚4g、香兰素2g、香精香料20g、薄荷油 2g;
所述的打表液,按每kg槟榔原籽计,包括以下成分:包括白糖5g、凉味剂1g、香精香料4g;
所述的步骤10)点卤中的卤水,按每kg槟榔原籽计,包括以下成分:包括甜味剂3g、薄荷油5g、乙基麦芽酚2g、香兰素1g。
所述的压酵素果糕步骤中,槟榔与酵素果糕结合,具体方法与要求如下:
1)待槟榔点卤完后,将酵素果糕放于槟榔腔体的卤水上,让其自动下沉与卤水结合;
2)酵素果糕按压时间:根据卤水状态来调整,通常点卤半筛10分钟~15分钟后开始按压果糕;
3)按压酵素果糕时,要针对槟榔口子的大小,尽量挑选适当大小的果糕,酵素果糕约占槟榔腔体的3/5;
4)将酵素果糕放于卤水上,让其自动下沉,置于槟榔腔体中央与四周不接触。
枇杷,别名:芦橘、金丸、芦枝,拉丁文名:Eriobotrya japonica (T小时unb.)Lindl。蔷薇科、枇杷属植物,枇杷原产中国东南部,因叶子形状似枇杷乐器而名,其花可入药。枇杷果柔软多汁,风味酸甜,肉质细腻,每年三、四月份为盛产的季节,枇杷果富含人体所需的各种营养元素,是营养丰富的保健水果。明代医学家李时珍在《本草纲目》中记载:“枇杷乃和胃降气,清热解暑之佳品良药。”枇杷因其神奇功效被评为“果之冠”,历史上常被作为贡品。枇杷花、叶均可入药,枇杷叶具清肺和胃、降气化痰的功用,为治疗肺气咳嗽的要药。
酵素是以新鲜的蔬菜、水果、糙米、药食同源中药等植物为原料,经过榨汁或萃取一系列工艺后,再添加酵母菌、乳酸菌等发酵菌株进行发酵所产生的含有丰富的糖类、有机酸、矿物质、维生素、酚类、萜类等营养成分以及一些重要的酶类等生物活性物质的混合发酵液。
现代医学研究,酵素可提供人体以下四个功能:增进消化功能、促进营养吸收;将营养转化为有效能量;进行体内净化之作用;参与人体所有新陈代谢过程。
酵素是以新鲜的蔬菜、水果、糙米、药食同源中药等植物为原料,经过榨汁或萃取一系列工艺后,再添加酵母菌、乳酸菌等发酵菌株进行发酵所产生的含有丰富的糖类、有机酸、矿物质、维生素、酚类、萜类等营养成分以及一些重要的酶类等生物活性物质的混合发酵液,具有调节机能、净化血液、赋活细胞、护肝解酒、平衡酸碱、抗氧化、美容养颜等功效。美国自然疗法博士亨伯特·圣提诺在其著作《食物JS的奇迹》中说:“人体像灯泡,JS像电流。只有通电后灯泡才会亮。”由此可见,JS对人体的重要性。
Claims (3)
1.一种枇杷酵素的制作方法,其特征在于:按份数比,该方法包括如下步骤:
1)将7.5-10份黄豆洗净,加15-20份水在30-40℃下保温2-4小时,煮沸30-45分钟,过滤,滤液备用;
2)向过滤后的黄豆中加15-20份水,煮沸30-45分钟,过滤,重复操作一次,将滤液合并备用;
3)把8-12份的赤砂糖加入步骤2滤液中,搅拌至完全溶解,80-100℃温度下保持15-30分钟;
4)将2-3.5份的薏仁粉、3-4.5份的莲子粉加入步骤3液体中,搅拌混匀后冷却;
5)枇杷去核榨汁后过滤得枇杷汁,将8-12份的枇杷汁, 加入到步骤4中混合液中,混合均匀;
6)将步骤5)中原料液转入发酵罐中,添加0.15-0.2份乳酸菌,加水50-70份,进行第一次发酵,发酵温度为30-40℃,时间12-24小时;
7)排出发酵罐内气体,进行第二次发酵,发酵温度为30-40℃,时间120-168小时;
8)再次排出发酵罐内气体,升高温度至45-60℃,保持20-40分钟;
9)将发酵温度降至15-20℃,保持48-96小时,得枇杷酵素。
2.如权利要求1所述的一种用枇杷酵素制作槟榔的方法,其特征在于:
A.枇杷酵素果糕的制备,按份数比,该方法包括如下步骤:
1)称取34-36份的枇杷酵素,搅匀备用;
2)取31-34份的白糖、15-16份的麦芽糖浆、2-4份卡拉胶、0.18份的低聚果糖和0.15份的食用盐,用10-11份的水溶解成混合糖液,边加热边搅拌,然后加入步骤1的枇杷酵素中,再添加0 .02份的山梨酸钾,混合均匀得酵素糖浆;
3)取步骤2所得酵素糖浆,加入11-12份的高浓缩克菲尔发酵原液SH-C-201,充分搅拌均匀后定型,烘干至水分为16%-18%,即得枇杷酵素果糕;
B.枇杷酵素槟榔的制作,在常规槟榔制作中的点卤环节完成后,将切块的枇杷酵素果糕轻轻按压至槟榔内腔的卤水上,使果糕与槟榔贴合,后续工艺与常规槟榔制作相同。
3.如权利要求2所述的一种用枇杷酵素制作槟榔的方法,其特征在于:所述的酵素果糕体积占槟榔腔体的3/5。
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