CN104082821A - 山楂果晶的制作方法 - Google Patents
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- 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果晶的制作方法,属于食品加工领域。其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程。有益效果:本发明产品呈红色或浅棕红色颗粒状,具有山楂独特的风味。本产品不仅可以软化血管、活血化淤,还具有抑制血脂升高、降低胆固醇、辅助抗癌的功效。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种山楂果晶的制作方法。
背景技术
山楂,蔷薇科落叶小乔木,树皮暗灰色,有浅黄色皮孔,小枝紫褐色,单叶互生、于短枝上簇生。叶片宽卵形,伞房花序,花白色,后期变粉红色,有独特气味。果实球形,熟后深红色,表面具有淡色小斑点。质硬,果肉薄,味微酸涩。
山楂的作用:山楂果中含有山楂酸、柠檬酸、苹果酸等多种维生素及糖类、钙、铁、磷、等多种营养物质。山楂果中含有的解脂酶能促进脂肪类的食物消化,促进胃液分泌,还具有消积化滞、活血化淤、软化血管和镇静作用。经常吃山楂果还可以增强心肌、抗心律不齐、调节血压及胆固醇。山楂果中还含有一种牡荆素的化合物,对癌细胞体内生长、增殖和浸润转移均有一定的抑制作用,起到抗癌的效果。如果人体出现消化不良的问题,山楂果和大米一起煮来吃,可以助消化,又起到辅助抗癌的作用。
新鲜山楂果容易氧化,不易贮藏,用于加工成山楂晶可实现对山楂原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决山楂不易贮藏的问题,提供一种山楂果晶的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种山楂果晶的制作方法,其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程,具体操作步骤为:
A、选料:选用可溶性固形物含量达30%的浓缩山楂原汁,将白砂糖粉碎,过120目细筛成白糖粉,将糊精粉过100目筛备用;
B、调配:各种原料所占比重为:16%的浓山楂原汁,70%的白糖粉,13.2%糊精粉,柠檬酸0.8%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩山楂原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为12目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为65℃的烘房干燥,持续1-2小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度,干燥温度不要超过70℃,否则易出现产品褐变现象;
E、分级、包装:山楂晶粒冷却后,用振动筛进行分级,按30目、50目过筛后分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处。
有益效果:本发明产品呈红色或浅棕红色颗粒状,具有山楂独特的风味。本产品不仅可以软化血管、活血化淤,还具有抑制血脂升高、降低胆固醇、辅助抗癌的功效。
具体实施方式
实施例1:
一种山楂果晶的制作方法,具体操作步骤为:
A、选料:选用可溶性固形物含量达30%的浓缩山楂原汁,将白砂糖粉碎,过120目细筛成白糖粉,将糊精粉过100目筛备用;
B、调配:各种原料所占比重为:16%的浓山楂原汁,70%的白糖粉,13.2%糊精粉,柠檬酸和苹果酸0.8%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩山楂原汁中,然后将全部原料倒入搅拌机内,加入少许冰糖和蜂蜜,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为12目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为65℃的烘房干燥,持续1-2小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度,干燥温度不要超过70℃,否则易出现产品褐变现象;
E、分级、包装:山楂晶粒冷却后,用振动筛进行分级,按30目、50目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
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。
实施例2:
一种山楂果晶的制作方法,具体操作步骤为:
A、选料:选用可溶性固形物含量达30%的浓缩山楂原汁,将白砂糖粉碎,过120目细筛成白糖粉,将糊精粉过100目筛备用;
B、调配:各种原料所占比重为:16%的浓山楂原汁,70%的白糖粉,13.2%糊精粉,柠檬酸0.8%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩山楂原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为12目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,拌入适量的食用桂花香精,在温度为65℃的烘房干燥,持续1-2小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度,干燥温度不要超过70℃,否则易出现产品褐变现象;
E、分级、包装:山楂晶粒冷却后,用振动筛进行分级,按30目、50目分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处,再进行外销。
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)
1.一种山楂果晶的制作方法,其特征在于:采用选料→调配→造粒→干燥→分级→包装→成品的制造工艺流程,具体操作步骤为:
A、选料:选用可溶性固形物含量达30%的浓缩山楂原汁,将白砂糖粉碎,过120目细筛成白糖粉,将糊精粉过100目筛备用;
B、调配:各种原料所占比重为:16%的浓山楂原汁,70%的白糖粉,13.2%糊精粉,柠檬酸0.8%,适量的食用胭脂红色素;先将柠檬酸、胭脂红色素分别用少许水溶化,并用纱布过滤到浓缩山楂原汁中,然后将全部原料倒入搅拌机内,进行搅拌,使全部原料混合均匀,成松散半干状;
C、造粒:使用摇摆式颗粒机造粒成型,造粒机筛孔孔径为12目,加料要均匀,以免堵塞筛孔;
D、干燥:将成型后的湿晶粒均匀地铺在浅盘中,厚度为0.5厘米,在温度为65℃的烘房干燥,持续1-2小时,直至晶粒含水量降到1%时停止干燥;干燥时可翻动晶粒,加速干燥进度;
E、分级、包装:山楂晶粒冷却后,用振动筛进行分级,按30目、50目过筛后分为两级,然后尽快用玻璃瓶进行包装,包装后贮存于阴凉干燥处。
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