CN103637104A - 一种山楂干的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种山楂干的加工方法,属于食品加工技术领域。其特征是:采用选料→切块→晒干→回软→分级→包装→成品的加工工艺。本发明制得的山楂干的加工方法,色泽均匀,有爵劲,有弹性,具有山楂的风味,产品营养丰富,风味独特,深受消费者喜爱。具有降压,降脂,抗氧化,增强免疫力和活血化淤的作用。操作简单,易于实施,可实现对山楂的综合利用。
Description
技术领域:
本发明涉及一种食品加工方法,特别是涉及一种山楂干的加工方法。
背景技术:
山楂是可食用植物,核果类水果,质硬,果肉薄,味微酸涩。 落叶灌木。枝密生,有细刺,幼枝有柔毛。小枝紫褐色,老枝灰褐色。能防治心血管疾病。山楂是我国特有的药果兼用树种。
山楂具有降压,降脂,抗氧化,增强免疫力,清除胃肠道有害细菌等,还可预防肝癌。男性得了脂肪肝,就要养肝护肝,养肝护肝,首推山楂。山楂,能助消化,具有养肝去脂功效。
中医认为山楂具有活血化淤的作用,是血淤型痛经患者的食疗佳品。血淤型痛经患者常表现为行经第1~2天或经前1~2天发生小腹疼痛,待经血排出流畅时,疼痛逐渐减轻或消失,且经血颜色暗,伴有血块。患者可取完整带核鲜山楂1000克,洗净后加入适量水,文火熬煮至山楂烂熟,加入红糖250克,再熬煮10分钟,待其成为稀糊状即可。经前3~5天开始服用,每日早晚各食山楂泥30毫升,直至经后3天停止服用,此为1个疗程,连服3个疗程即可见效。此法也适合***、中医辨证为血淤者。
山楂因不耐贮藏,通常用于鲜食,其营养丰富,用于加工山楂干可实现对山楂的综合利用,提高经济效益。
发明内容:
本发明的目的是提供一种山楂干的加工方法,实现山楂原料的深加工综合利用。
本发明解决其技术问题所采取的技术方案是:
一种山楂干的加工方法,其特征是:采用选料→切块→晒干→回软→分级→包装→成品的加工工艺,其主要加工步骤为:
(1)选料 挑选无病虫害、无伤烂的成熟新鲜果实为原料;
(2)切块 用清水将果实清洗干净,以不锈钢刀切成长30-40mm、厚10-15mm的果干;
(3)晒干 选择干净、通风的场地在日光下暴晒,晒制时要经常翻动果干,加速水分蒸发,晒到含水量在20%以下;
(4)回软 将晒干的果干堆积成堆,用塑料袋薄膜盖住,经4-6天后,果干回软,以达到内外含水量一致;
(5)分级、包装 按质量要求将山楂干分级包装,置于阴凉干燥处贮存。
有益效果:本发明制得的山楂干的加工方法,色泽均匀,有爵劲,有弹性,具有山楂的风味,产品营养丰富,风味独特,深受消费者喜爱。具有降压,降脂,抗氧化,增强免疫力和活血化淤的作用。操作简单,易于实施,可实现对山楂的综合利用。
具体实施方式:
实施例1
一种山楂干的加工方法,其特征是:采用选料→切块→晒干→回软→分级→包装→成品的加工工艺,其加工步骤为:
(1)选料 挑选无病虫害、无伤烂的成熟新鲜果实为原料;
(2)切块 用清水将果实清洗干净,以不锈钢刀切成长35mm、厚10mm的果干;
(3)晒干 选择干净、通风的场地在日光下暴晒,晒制时要经常翻动果干,加速水分蒸发,晒到含水量在18%以下;
(4)回软 将晒干的果干堆积成堆,用塑料袋薄膜盖住,经5天后,果干回软,以达到内外含水量一致;
(5)分级、包装 按质量要求将山楂干分级包装,置于阴凉干燥处贮存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种山楂干的加工方法,其特征是:采用选料→切块→晒干→回软→分级→包装→成品的加工工艺,其主要加工步骤为:
(1)选料 挑选无病虫害、无伤烂的成熟新鲜果实为原料;
(2)切块 用清水将果实清洗干净,以不锈钢刀切成长30-40mm、厚10-15mm的果干;
(3)晒干 选择干净、通风的场地在日光下暴晒,晒制时要经常翻动果干,加速水分蒸发,晒到含水量在20%以下;
(4)回软 将晒干的果干堆积成堆,用塑料袋薄膜盖住,经4-6天后,果干回软,以达到内外含水量一致;
(5)分级、包装 按质量要求将山楂干分级包装,置于阴凉干燥处贮存。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366346A (zh) * | 2014-11-27 | 2015-02-25 | 赵慧 | 一种香脆香蕉片的加工方法 |
CN104381889A (zh) * | 2014-11-20 | 2015-03-04 | 张金宝 | 一种奶香香蕉片的制作方法 |
CN105010696A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种阳桃干的加工方法 |
CN105029257A (zh) * | 2014-09-20 | 2015-11-11 | 林静 | 一种草莓干的加工方法 |
CN105231141A (zh) * | 2015-09-25 | 2016-01-13 | 南陵县襄荷产业协会 | 一种果味黄瓜片的加工方法 |
CN106579128A (zh) * | 2016-12-20 | 2017-04-26 | 贺州学院 | 一种大果山楂的加工方法 |
CN107495369A (zh) * | 2017-08-30 | 2017-12-22 | 武清堂 | 一种治疗小脑萎缩老寒腿的食品制剂 |
-
2013
- 2013-11-25 CN CN201310599126.0A patent/CN103637104A/zh active Pending
Non-Patent Citations (2)
Title |
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宋建设: "山楂果品简易加工方法", 《河南农业》 * |
柳俊先: "山楂干片的加工制作技术", 《农产品加工》 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105010696A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种阳桃干的加工方法 |
CN105029257A (zh) * | 2014-09-20 | 2015-11-11 | 林静 | 一种草莓干的加工方法 |
CN104381889A (zh) * | 2014-11-20 | 2015-03-04 | 张金宝 | 一种奶香香蕉片的制作方法 |
CN104366346A (zh) * | 2014-11-27 | 2015-02-25 | 赵慧 | 一种香脆香蕉片的加工方法 |
CN105231141A (zh) * | 2015-09-25 | 2016-01-13 | 南陵县襄荷产业协会 | 一种果味黄瓜片的加工方法 |
CN106579128A (zh) * | 2016-12-20 | 2017-04-26 | 贺州学院 | 一种大果山楂的加工方法 |
CN107495369A (zh) * | 2017-08-30 | 2017-12-22 | 武清堂 | 一种治疗小脑萎缩老寒腿的食品制剂 |
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