CN112890184A - 一种食用玫瑰低糖馅料的加工工艺 - Google Patents
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Classifications
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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
- 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
- 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
- A23L27/30—Artificial sweetening agents
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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
本发明公开了一种食用玫瑰低糖馅料的加工工艺,它涉及食品加工技术领域。其步骤为:采摘半开放的食用玫瑰花朵,分拣,玫瑰花朵去蕊、去花蒂,用水冲洗干净,清洗好后晾干水分,将晾干水分的食用玫瑰花瓣加入低糖糖浆和复配甜味乳化剂,搅拌均匀后进行杀菌处理,将经杀菌处理好的食用玫瑰花馅按需称量包装,并进行抽样化验,检测合格即可装箱。本发明工艺制备简单,能够提高玫瑰馅料的口感,口味更佳,且糖分低,饮食更健康,满足市场对于健康美食的不断追求,应用前景广阔。
Description
技术领域
本发明涉及的是食品加工技术领域,具体涉及一种食用玫瑰低糖馅料的加工工艺。
背景技术
食用玫瑰是云南传统玫瑰的品种,属云南特有。食用玫瑰花朵呈深红色,红色里有一点靛蓝的效果,给人惊艳的感觉,花朵大,有独特的香气,花瓣如丝绸般,花瓣层数多,花瓣厚。食用玫瑰具有色彩鲜艳,不褪色等特点,主要用于玫瑰鲜花饼的馅料、玫瑰花茶和玫瑰酱等。食用玫瑰为一支一花,营养物质丰富,含有人体所需的18种氨基酸和多种微量元素,含丰富的维生素A、C、B、E、K,具有活血化瘀、疏肝解郁、美容养颜、调理身体、温胃健脾、消脂减肥、去除口臭、调节气血等功效。目前,我国食用玫瑰的需求增加旺盛,食用玫瑰的发展相当迅速,但低糖食用玫瑰花馅在食用玫瑰深加工的研究中还属于一片空白,基于此,设计一种食用玫瑰低糖馅料的加工工艺尤为必要。
发明内容
针对现有技术上存在的不足,本发明目的是在于提供一种食用玫瑰低糖馅料的加工工艺,工艺制备简单,提高馅料的口感,口味更佳,且糖分低,饮食更健康,易于推广使用。
为了实现上述目的,本发明是通过如下的技术方案来实现:一种食用玫瑰低糖馅料的加工工艺,其步骤为:
(1)食用玫瑰采摘:采摘食用玫瑰花朵;
(2)分拣:将采摘的食用玫瑰花朵去蕊、去花蒂;
(3)清洗:将分拣好的食用玫瑰花瓣用水冲洗;
(4)脱水:将清洗好的食用玫瑰花瓣晾干水分;
(5)腌制:将晾干水分的食用玫瑰花瓣加入低糖糖浆和复配甜味乳化剂,搅拌均匀即可;
(6)杀菌:将腌制好的食用玫瑰花馅进行杀菌处理;
(7)定量包装:将经杀菌处理好的食用玫瑰花馅按所需重量进行称量包装;
(8)抽样检测:对包装好的食用玫瑰花馅由品检人员进行抽样化验;
(9)装箱上市:完成上述所有环节后,经品检人员抽样检测合格即可装箱上市。
作为优选,所述的步骤(1)中采摘的玫瑰为半开放的食用玫瑰花朵。
作为优选,所述的步骤(3)中对食用玫瑰花瓣首先用淡盐水漂洗后,再用清水冲洗2-3遍。
本发明的有益效果:本工艺制备简单,能够提高玫瑰馅料的口感,口味更佳,且糖分低,饮食更健康,满足市场对于健康美食的不断追求,应用前景广阔。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
本具体实施方式采用以下技术方案:一种食用玫瑰低糖馅料的加工工艺,其步骤为:
(1)食用玫瑰采摘:采摘半开放的食用玫瑰花朵;
(2)分拣:将采摘的食用玫瑰花朵去蕊、去花蒂;
(3)清洗:将分拣好的食用玫瑰花瓣首先用淡盐水漂洗后,再用清水冲洗2-3遍;
(4)脱水:将清洗好的食用玫瑰花瓣晾干水分;
(5)腌制:将晾干水分的食用玫瑰花瓣加入低糖糖浆和复配甜味乳化剂,搅拌均匀即可;
(6)杀菌:将腌制好的食用玫瑰花馅进行杀菌处理;
(7)定量包装:将经杀菌处理好的食用玫瑰花馅按所需重量进行称量包装;
(8)抽样检测:对包装好的食用玫瑰花馅由品检人员进行抽样化验;
(9)装箱上市:完成上述所有环节后,经品检人员抽样检测合格即可装箱上市。
本具体实施方式使用的低糖糖浆具有极好的味道、口感以及流动性,复配甜味剂口味更接近蔗糖,甜味纯正,可全部代替蔗糖运用于食品加工,能增强甜味、甜度和风味,掩盖不良口味,它在降低成本的同时还能使馅料的口感更好。该工艺在加工过程中用低糖糖浆和复配甜味乳化剂代替了传统的白砂糖及蔗糖,使馅料的口感进一步提升,并且更为健康,大幅降低馅料糖分,降血糖功效更显著,低糖食品更健康。
本工艺制备简单,由该工艺制成的玫瑰馅料营养丰富,食而不腻,打破了传统食用玫瑰行业深加工滞后的问题,既方便了客户需求,又翻新了食用玫瑰深加工工艺的延续问题,并且低糖食用玫瑰馅的食用更健康,具有通经活血、美容养颜等功效,适合大范围推广,具有广阔的市场应用前景。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种食用玫瑰低糖馅料的加工工艺,其特征在于,其步骤为:
(1)食用玫瑰采摘:采摘食用玫瑰花朵;
(2)分拣:将采摘的食用玫瑰花朵去蕊、去花蒂;
(3)清洗:将分拣好的食用玫瑰花瓣用水冲洗;
(4)脱水:将清洗好的食用玫瑰花瓣晾干水分;
(5)腌制:将晾干水分的食用玫瑰花瓣加入低糖糖浆和复配甜味乳化剂,搅拌均匀即可;
(6)杀菌:将腌制好的食用玫瑰花馅进行杀菌处理;
(7)定量包装:将经杀菌处理好的食用玫瑰花馅按所需重量进行称量包装;
(8)抽样检测:对包装好的食用玫瑰花馅由品检人员进行抽样化验;
(9)装箱上市:完成上述所有环节后,经品检人员抽样检测合格即可装箱上市。
2.根据权利要求1所述的一种食用玫瑰低糖馅料的加工工艺,其特征在于,所述的步骤(1)中采摘的玫瑰为半开放的食用玫瑰花朵。
3.根据权利要求1所述的一种食用玫瑰低糖馅料的加工工艺,其特征在于,所述的步骤(3)中对食用玫瑰花瓣首先用淡盐水漂洗后,再用清水冲洗2-3遍。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105595342A (zh) * | 2016-02-19 | 2016-05-25 | 富民擎龙食品有限责任公司 | 一种新型鲜花馅料及其制作工艺 |
CN108618116A (zh) * | 2018-05-16 | 2018-10-09 | 贵州胖四娘食品有限公司 | 一种低糖玫瑰酱及其制备方法 |
CN110731489A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种低糖型蓝莓玫瑰花复合保健果酱的制备方法 |
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CN105595342A (zh) * | 2016-02-19 | 2016-05-25 | 富民擎龙食品有限责任公司 | 一种新型鲜花馅料及其制作工艺 |
CN108618116A (zh) * | 2018-05-16 | 2018-10-09 | 贵州胖四娘食品有限公司 | 一种低糖玫瑰酱及其制备方法 |
CN110731489A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种低糖型蓝莓玫瑰花复合保健果酱的制备方法 |
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