CN113907348A - 一种即食雪蛤的加工工艺 - Google Patents
一种即食雪蛤的加工工艺 Download PDFInfo
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- CN113907348A CN113907348A CN202111196841.0A CN202111196841A CN113907348A CN 113907348 A CN113907348 A CN 113907348A CN 202111196841 A CN202111196841 A CN 202111196841A CN 113907348 A CN113907348 A CN 113907348A
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- 239000000203 mixture Substances 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 6
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Classifications
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
本发明公开了一种即食雪蛤的加工工艺,即食雪蛤原料包括干林蛙油、莲子、红枣、枸杞、蜂蜜和金银花粉,干林蛙油去除杂质粉碎成粉末,加水、同时通入臭氧,浸渍泡发、脱水,除腥,浸渍泡发的温度为6‑10℃,时间为10‑15h,将莲子、红枣、枸杞加入开水中进行煮熟取出捣碎,将干林蛙油粉末加入,边搅拌边加入蜂蜜和金银花粉,将上述形成的混合物放入夹层锅中,加入200‑300份水,加热使其充分混合溶化,待水分浓缩到即食雪蛤原料的30‑40倍时,过滤去杂质,冷却装瓶,封口高温灭菌即可得到本产品。本发明改变了林蛙吃法单一的问题,提供了味道鲜美、营养丰富的雪蛤食品,类似果冻口感,营养丰富,口感清爽微甜,具有一定的保健功效。
Description
技术领域
本发明涉及林蛙食品加工技术领域,具体来说,涉及一种即食雪蛤的加工工艺。
背景技术
林蛙油(哈蟆油)是中国林蛙雌蛙的输卵管经采集干燥而得。富有滋补“软黄金”的美誉,清代曾被列为皇室供品,也是我国东北特产、闻名中外的名贵滋补保健类中药材。迄今为止,从中已发现的化学成分有蛋白质、氨基酸、脂肪酸、核酸、维生素类、碳水化合物、磷脂类、激素类、甾体类等。以林蛙油为主要原料开发的产品大多为口服液、冲剂、软胶囊、颗粒剂、片剂、饮料等。上述产品一般需经多工序加工及稀释配比,对林蛙油天然的营养保健成分难免有所损伤,终产品含林蛙油量较少;而且在加工中由于破坏了原有膨胀凝胶形态,口感真实性难辨,市场体验不佳。因此,开发尽可能保持林蛙油原有组织质构的即食食品显得很有必要。
针对相关技术中的问题,目前尚未提出有效的解决方案。
发明内容
本发明的目的在于提供一种即食雪蛤的加工工艺,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种即食雪蛤的加工工艺,即食雪蛤原料包括干林蛙油、莲子、红枣、枸杞、蜂蜜和金银花粉,干林蛙油去除杂质粉碎成粉末,加水、同时通入臭氧,浸渍泡发、脱水,除腥浸渍泡发的温度为6-10℃,时间为10-15h,将莲子、红枣、枸杞加入开水中进行煮熟取出捣碎,将干林蛙油粉末加入,边搅拌边加入蜂蜜和金银花粉,将上述形成的混合物放入夹层锅中,加入200-300份水,加热使其充分混合溶化,待水分浓缩到即食雪蛤原料的30-40倍时,过滤去杂质,冷却装瓶,封口高温灭菌即可得到本产品。
进一步的,所述干林蛙油经过粉碎机粉碎且其粒径为80-100目。
进一步的,所述臭氧在水中的浓度为0.5-1mg/L。
与现有技术相比,本发明具有以下有益效果:本发明提供的一种即食雪蛤的加工工艺提供了味道鲜美、营养丰富的雪蛤食品,类似果冻口感,营养丰富,口感清爽微甜,具有一定的保健功效。
具体实施方式
下面,结合具体实施方式,对本发明做出进一步的描述:
根据本发明实施例的一种即食雪蛤的加工工艺,即食雪蛤原料包括干林蛙油、莲子、红枣、枸杞、蜂蜜和金银花粉,干林蛙油去除杂质粉碎成粉末,干林蛙油经过粉碎机粉碎且其粒径为80-100目,加水、同时通入臭氧,臭氧在水中的浓度为0.5-1mg/L,浸渍泡发、脱水,除腥,浸渍泡发的温度为6-10℃,时间为10-15h,将莲子、红枣、枸杞加入开水中进行煮熟取出捣碎,将干林蛙油粉末加入,边搅拌边加入蜂蜜和金银花粉,将上述形成的混合物放入夹层锅中,加入200-300份水,加热使其充分混合溶化,待水分浓缩到即食雪蛤原料的30-40倍时,过滤去杂质,冷却装瓶,封口高温灭菌即可得到本产品。所述。
综上所述,本发明提供的一种即食雪蛤的加工工艺提供了味道鲜美、营养丰富的雪蛤食品,类似果冻口感,营养丰富,口感清爽微甜,具有一定的保健功效。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限定本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种即食雪蛤的加工工艺,其特征在于,即食雪蛤原料包括干林蛙油、莲子、红枣、枸杞、蜂蜜和金银花粉,干林蛙油去除杂质粉碎成粉末,加水、同时通入臭氧,浸渍泡发、脱水,除腥,浸渍泡发的温度为6-10℃,时间为10-15h,将莲子、红枣、枸杞加入开水中进行煮熟取出捣碎,将干林蛙油粉末加入,边搅拌边加入蜂蜜和金银花粉,将上述形成的混合物放入夹层锅中,加入200-300份水,加热使其充分混合溶化,待水分浓缩到即食雪蛤原料的30-40倍时,过滤去杂质,冷却装瓶,封口高温灭菌即可得到本产品。
2.根据权利要求1所述的一种即食雪蛤的加工工艺,其特征在于,所述干林蛙油经过粉碎机粉碎且其粒径为80-100目。
3.根据权利要求2所述的一种即食雪蛤的加工工艺,其特征在于,所述臭氧在水中的浓度为0.5-1mg/L。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN114847462A (zh) * | 2022-06-06 | 2022-08-05 | 盖文 | 一种木瓜雪蛤果冻及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101283785A (zh) * | 2008-05-08 | 2008-10-15 | 于晶 | 洋参雪蛤羹及其制备方法 |
CN101978889A (zh) * | 2010-08-23 | 2011-02-23 | 张雪峰 | 雪蛤原汁回融方便炖品及其制备方法 |
CN106942718A (zh) * | 2016-01-07 | 2017-07-14 | 深圳华大优选科技有限公司 | 一种林蛙油制备方法及林蛙油即食食品 |
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- 2021-10-14 CN CN202111196841.0A patent/CN113907348A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101283785A (zh) * | 2008-05-08 | 2008-10-15 | 于晶 | 洋参雪蛤羹及其制备方法 |
CN101978889A (zh) * | 2010-08-23 | 2011-02-23 | 张雪峰 | 雪蛤原汁回融方便炖品及其制备方法 |
CN106942718A (zh) * | 2016-01-07 | 2017-07-14 | 深圳华大优选科技有限公司 | 一种林蛙油制备方法及林蛙油即食食品 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114847462A (zh) * | 2022-06-06 | 2022-08-05 | 盖文 | 一种木瓜雪蛤果冻及其制备方法 |
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