CN112075527A - 一种桔丁蜜饯的配制方法 - Google Patents
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Abstract
本发明公开一种桔丁蜜饯的配制方法,选用无污染、无霉的新鲜桔皮,出去果蒂,然后经过脱苦、一次清洗、脱水、糖水制备、浸泡发酵、煮制杀菌和烘干、切丁的步骤制备得到桔丁蜜饯。
Description
技术领域
本发明涉及蜜饯加工技术领域,具体涉及一种桔丁蜜饯的配制方法。
背景技术
桔皮中含有大量的维生素C和香精油,具有理气化痰、健胃除湿、降低血压等功能,是一种很好的中药材,现有桔皮做蜜饯采用一般的蜜饯加工方法。如专利名称为:一种桔皮蜜饯的制备方法,专利申请号为2014107931729的专利申请,其制备方法为:将桔子皮晒干,撕成小块,用适量的盐揉搓,放置3-4h后,用清水洗净,接着将桔皮放入锅内煮沸5min后取出,用清水清洗几遍,然后拧干,再放入锅内,锅内要加入适量的水,再加入白糖,最后用小火慢慢煮干即可成可口的蜜饯。现有桔皮蜜饯的这种加工方法,加工过程中经过揉搓、清洗、拧干桔皮的药理成分已经有一定的损失,只是加工得到有甜味的桔皮蜜饯,并没有药用的价值。
发明内容
本发明旨在解决现有技术的缺陷,提供一种桔丁蜜饯的配制方法。
本发明的技术方案如下:
一种桔丁蜜饯的配制方法,包括以下步骤:
(1)原料选取:选用无污染、无霉的新鲜桔皮,出去果蒂;
(2)脱苦:将桔皮放入苏打水中沸水煮2分钟,然后迅速把沸水排掉,再放入1%的盐水中沸水煮3分钟,再捞出桔皮;
(3)一次清洗:将步骤(2)中捞出的桔皮投入清水中流水冲洗5min,然后再放入清水中浸泡30min,剔除杂质,再捞起沥干水分;
(4)脱水:将步骤(3)沥干水的桔皮装到纱布袋内压榨2-3h后取出;
(5)糖水制备:将以下中药材即生姜、干贝、茯苓、甘草、枇杷叶加入水中煎煮后过滤,过滤得到的中药水中加入白砂糖溶解得到糖水;
(6)浸泡发酵:步骤(5)的糖水冷却后倒入步骤(3)沥干水的桔皮中,以糖水没过桔皮为准,桔皮在糖水中浸泡发酵5-8h;
(7)煮制杀菌:将浸泡发酵后的桔皮捞出放到锅内煮制,边煮制边翻动直到糖水粘稠,果皮呈透明状时熄火;
(8)烘干、切丁:煮制后的果皮放到烘干箱内烘干后切丁,然后包装即可。
步骤(5)所述中药材包括以下重量份的原料:生姜2-3份、干贝3-5份、茯苓6-9份、甘草4-7份、枇杷叶2-4份,以上中药材和水的重量配比为2:3。
步骤(5)所述的白砂糖和中药水的重量比为2:5。
步骤(8)所述烘干箱的烘干温度为35-40℃,烘干时间为2-4h。
本发明的有益效果在于:
1.本发明制备方法得到的桔丁蜜饯有对食欲不振症状具有明显的效果,由于在桔丁蜜饯制备过程中,将桔皮浸泡在含有中药的糖水中进行发酵,使桔皮充分吸收中药成分,从而使制备得到的桔皮蜜饯能进一步发挥桔皮本身的功效,具有更好的药用价值。
具体实施方式
下面对本发明作进一步的说明。
实施例1
一种桔丁蜜饯的配制方法,包括以下步骤:
(1)原料选取:选用无污染、无霉的新鲜桔皮,出去果蒂;
(2)脱苦:将桔皮放入苏打水中沸水煮2分钟,然后迅速把沸水排掉,再放入1%的盐水中沸水煮3分钟,再捞出桔皮;
(3)一次清洗:将步骤(2)中捞出的桔皮投入清水中流水冲洗5min,然后再放入清水中浸泡30min,剔除杂质,再捞起沥干水分;
(4)脱水:将步骤(3)沥干水的桔皮装到纱布袋内压榨2h后取出;
(5)糖水制备:将以下中药材即生姜、干贝、茯苓、甘草、枇杷叶加入水中煎煮后过滤,过滤得到的中药水中加入白砂糖溶解得到糖水;
(6)浸泡发酵:步骤(5)的糖水冷却后倒入步骤(3)沥干水的桔皮中,以糖水没过桔皮为准,桔皮在糖水中浸泡发酵7h;
(7)煮制杀菌:将浸泡发酵后的桔皮捞出放到锅内煮制,边煮制边翻动直到糖水粘稠,果皮呈透明状时熄火;
(8)烘干、切丁:煮制后的果皮放到烘干箱内烘干后切丁,然后包装即可。
步骤(5)所述中药材包括以下重量份的原料:生姜3份、干贝3份、茯苓9份、甘草6份、枇杷叶2份,以上中药材和水的重量配比为2:3。
步骤(5)所述的白砂糖和中药水的重量比为2:5。
步骤(8)所述烘干箱的烘干温度为35℃,烘干时间为2h。
实施例2
一种桔丁蜜饯的配制方法,包括以下步骤:
(1)原料选取:选用无污染、无霉的新鲜桔皮,出去果蒂;
(2)脱苦:将桔皮放入苏打水中沸水煮2分钟,然后迅速把沸水排掉,再放入1%的盐水中沸水煮3分钟,再捞出桔皮;
(3)一次清洗:将步骤(2)中捞出的桔皮投入清水中流水冲洗5min,然后再放入清水中浸泡30min,剔除杂质,再捞起沥干水分;
(4)脱水:将步骤(3)沥干水的桔皮装到纱布袋内压榨3h后取出;
(5)糖水制备:将以下中药材即生姜、干贝、茯苓、甘草、枇杷叶加入水中煎煮后过滤,过滤得到的中药水中加入白砂糖溶解得到糖水;
(6)浸泡发酵:步骤(5)的糖水冷却后倒入步骤(3)沥干水的桔皮中,以糖水没过桔皮为准,桔皮在糖水中浸泡发酵7h;
(7)煮制杀菌:将浸泡发酵后的桔皮捞出放到锅内煮制,边煮制边翻动直到糖水粘稠,果皮呈透明状时熄火;
(8)烘干、切丁:煮制后的果皮放到烘干箱内烘干后切丁,然后包装即可。
步骤(5)所述中药材包括以下重量份的原料:生姜2份、干贝4份、茯苓6份、甘草4份、枇杷叶3份,以上中药材和水的重量配比为2:3。
步骤(5)所述的白砂糖和中药水的重量比为2:5。
步骤(8)所述烘干箱的烘干温度为38℃,烘干时间为3h。
实施例3
一种桔丁蜜饯的配制方法,包括以下步骤:
(1)原料选取:选用无污染、无霉的新鲜桔皮,出去果蒂;
(2)脱苦:将桔皮放入苏打水中沸水煮2分钟,然后迅速把沸水排掉,再放入1%的盐水中沸水煮3分钟,再捞出桔皮;
(3)一次清洗:将步骤(2)中捞出的桔皮投入清水中流水冲洗5min,然后再放入清水中浸泡30min,剔除杂质,再捞起沥干水分;
(4)脱水:将步骤(3)沥干水的桔皮装到纱布袋内压榨3h后取出;
(5)糖水制备:将以下中药材即生姜、干贝、茯苓、甘草、枇杷叶加入水中煎煮后过滤,过滤得到的中药水中加入白砂糖溶解得到糖水;
(6)浸泡发酵:步骤(5)的糖水冷却后倒入步骤(3)沥干水的桔皮中,以糖水没过桔皮为准,桔皮在糖水中浸泡发酵8h;
(7)煮制杀菌:将浸泡发酵后的桔皮捞出放到锅内煮制,边煮制边翻动直到糖水粘稠,果皮呈透明状时熄火;
(8)烘干、切丁:煮制后的果皮放到烘干箱内烘干后切丁,然后包装即可。
步骤(5)所述中药材包括以下重量份的原料:生姜3份、干贝5份、茯苓7份、甘草7份、枇杷叶4份,以上中药材和水的重量配比为2:3。
步骤(5)所述的白砂糖和中药水的重量比为2:5。
步骤(8)所述烘干箱的烘干温度为40℃,烘干时间为4h。
对照例1
在加工工艺中,步骤(5)中糖水的制备,是将白砂糖直接加到清水中,其它步骤和参数与实施例1相同。
临床实验:
随机选取120个具有食欲不振、脾虚食少的成人,随机分成四组,每组20人,分别食用实施例1-3和对照例1制备得到的桔丁蜜饯,食用实施例1-3的桔丁蜜饯的人员依次定义为实验组1、实验组2和实验组3,食用对照例1的人员定义为对照组1,食用方法为每天午餐、晚餐后一小时食用4g,测试时间为5天,测试期间,所有人员不服用其它的保健品或者药品。测试结果如下表1所示。
表1
从表1的结果可知,本发明制备方法得到的桔丁蜜饯有对食欲不振症状具有明显的效果,由于在桔丁蜜饯制备过程中,将桔皮浸泡在含有中药的糖水中进行发酵,使桔皮充分吸收中药成分,从而使制备得到的桔皮蜜饯能进一步发挥桔皮本身的功效,具有更好的药理作用。
桔皮:又称陈皮,为芸香科植物橘及其栽培变种的成熟果皮,具有理气降逆、调中开胃、燥湿化痰的功效。
生姜:姜具有加快人体新陈代谢、通经络、散寒、益精明目等作用。
干贝:扇贝的干制品,具有滋阴、养血、补肾、调中等作用,主治消渴和食欲不振。
茯苓:味甘、淡,性平,适用于痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠等症。
甘草:性平,味甘,可用于益气补中、缓急止痛、润肺止咳。
枇杷叶:晒干去毛,可供药用,有化痰止咳,和胃降气之效。
本发明所述的中药水由生姜、干贝、茯苓、甘草、枇杷叶加水熬制而成,具有加快人体新陈代谢,调中开胃的功效,将桔皮浸泡在中药水中吸收中药水的有效成分,可以进一步加强桔皮本身调中开胃的功效。
Claims (4)
1.一种桔丁蜜饯的配制方法,其特征在于,包括以下步骤:
(1)原料选取:选用无污染、无霉的新鲜桔皮,出去果蒂;
(2)脱苦:将桔皮放入苏打水中沸水煮2分钟,然后迅速把沸水排掉,再放入1%的盐水中沸水煮3分钟,再捞出桔皮;
(3)一次清洗:将步骤(2)中捞出的桔皮投入清水中流水冲洗5min,然后再放入清水中浸泡30min,剔除杂质,再捞起沥干水分;
(4)脱水:将步骤(3)沥干水的桔皮装到纱布袋内压榨2-3h后取出;
(5)糖水制备:将以下中药材即生姜、干贝、茯苓、甘草、枇杷叶加入水中煎煮后过滤,过滤得到的中药水中加入白砂糖溶解得到糖水;
(6)浸泡发酵:步骤(5)的糖水冷却后倒入步骤(3)沥干水的桔皮中,以糖水没过桔皮为准,桔皮在糖水中浸泡发酵5-8h;
(7)煮制杀菌:将浸泡发酵后的桔皮捞出放到锅内煮制,边煮制边翻动直到糖水粘稠,果皮呈透明状时熄火;
(8)烘干、切丁:煮制后的果皮放到烘干箱内烘干后切丁,然后包装即可。
2.如权利要求1所述的桔丁蜜饯的配制方法,其特征在于:步骤(5)所述中药材包括以下重量份的原料:生姜2-3份、干贝3-5份、茯苓6-9份、甘草4-7份、枇杷叶2-4份,以上中药材和水的重量配比为2:3。
3.如权利要求1所述的桔丁蜜饯的配制方法,其特征在于:步骤(5)所述的白砂糖和中药水的重量比为2:5。
4.如权利要求1所述的桔丁蜜饯的配制方法,其特征在于:步骤(8)所述烘干箱的烘干温度为35-40℃,烘干时间为2-4h。
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