CN104222882A - 一种枣香酥片的制作方法 - Google Patents
一种枣香酥片的制作方法 Download PDFInfo
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- CN104222882A CN104222882A CN201310695525.7A CN201310695525A CN104222882A CN 104222882 A CN104222882 A CN 104222882A CN 201310695525 A CN201310695525 A CN 201310695525A CN 104222882 A CN104222882 A CN 104222882A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 241001247821 Ziziphus Species 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 12
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 9
- 230000011218 segmentation Effects 0.000 claims description 6
- 244000012254 Canarium album Species 0.000 claims description 3
- 235000009103 Canarium album Nutrition 0.000 claims description 3
- 241000657480 Crataegus pinnatifida Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 229940101006 anhydrous sodium sulfite Drugs 0.000 claims description 3
- 229940001482 sodium sulfite Drugs 0.000 claims description 3
- 235000010265 sodium sulphite Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000012907 honey Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 4
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- 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
-
- 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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种枣香酥片的制作方法,其特征在于:采用选果、护色切分、烘干、回软、微烘、包装、抽真空、贮存加工工艺流程,解决了鲜枣不易贮藏,食用营养不易吸收,功效差,产品受季节限制的问题,且枣干橙黄铮亮,质软稍韧,香甜如蜜,营养丰富,具有活血养颜、补中益气、润肺化痰、清热生津等效果。
Description
技术领域
本发明涉及一种食品加工方法,尤其是涉及一种枣香酥片的制作方法。
背景技术
枣子,又名红枣、大枣。自古以来就被列为“五果”(桃、李、梅、杏、枣)之一,历史悠久。大枣最突出的特点是维生素含量高。在国外的一项临床研究显示:连续吃大枣的病人,健康恢复比单纯吃维生素药剂快3倍以上。因此,大枣就有了“天然维生素丸”的美誉。
枣子中的维生素C含量特别高,所含大量的维生素P能对人体的毛细血管起健全作用,因此常吃枣子可以有效地预防和治疗高血压以及心血管疾病。
补气降血祖国医学认为,枣子有益气补血,健脾和胃润心肺,缓阴血,生津液,悦颜色,通九窍,助十二经及和百药之功效。
发明内容
本发明的目的是提供一种枣香酥片的制作方法。解决了鲜枣不易贮藏,食用营养不易吸收,功效差,产品受季节限制的问题,。
本发明解决其技术问题所采取的技术方案是:
一种枣香酥片的制作方法,其特征在于:采用选果、护色切分、烘干、回软、微烘、包装、抽真空、贮存加工工艺流程,具体操作步骤如下:
(1)选果:将青果与红果分开清洗,去除腐烂果;
(2)切分与护色:果实切分前需配置好护色液,整个果实的切分操作过程必须在护色液中进行,以避免果肉变褐,切分的果片不可过小,以把每个枣果切成3~4瓣为佳,护色液的配制:取1克无水亚硫酸钠,溶解于1升水中,配制成0.1%亚硫酸钠护色液;
(3)烘干:采用变温分段烘干技术,烘烤20~24小时,至含水量降至5%~8%为止,烘烤温度65℃~85℃;
(4)回软:贮藏于20℃~25℃的温度中,使枣逐渐柔软;
(5)微烘:在次采用变温分段烘干技术,烘烤温度为45℃~55℃;
(6)包装:烘烤之后的枣片及时装袋,每袋质量50~100g;
(7)抽真空:采用真空封口充气封袋;
(8)贮存:在0~10℃温度中贮藏,保质期为2年。
有益效果:本发明产品解决了鲜枣不易贮藏,食用营养不易吸收,功效差,产品受季节限制的问题,且枣干橙黄铮亮,质软稍韧,香甜如蜜,营养丰富,具有活血养颜、补中益气、润肺化痰、清热生津等功能。
具体实施方式
实施例1:
一种枣香酥片的制作方法,具体操作步骤如下:
(1)选果:将青果与红果分开清洗,去除腐烂果。
(2)切分与护色:果实切分前需配置好护色液,整个果实的切分操作过程必须在护色液中进行,以避免果肉变褐。切分的果片不可过小,以把每个枣果切成3~4瓣,护色液的配制:取1克无水亚硫酸钠,溶解于1升水中,配制成0.1%亚硫酸钠护色液,
(3)烘干:采用变温分段烘干技术,烘烤25小时,至含水量降至6-7%为止。烘烤温度65-75℃,
(4)回软:贮藏于20-25℃的温度中,使枣逐渐柔软,
(5)微烘:在次采用变温分段烘干技术,烘烤温度为50-60℃,
(6)包装:烘烤之后的枣片及时装袋,每袋质量80-100g,
(7)抽真空:采用真空封口充气封袋,
(8)贮存:在5℃以下温度中贮藏,保质期为2年。
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)
1.一种枣香酥片的制作方法,其特征在于:采用选果、护色切分、烘干、回软、微烘、包装、抽真空、贮存加工工艺流程,具体操作步骤如下:
(1)选果:将青果与红果分开清洗,去除腐烂果;
(2)切分与护色:果实切分前需配置好护色液,整个果实的切分操作过程必须在护色液中进行,以避免果肉变褐,切分的果片不可过小,以把每个枣果切成3~4瓣为佳,护色液的配制:取1克无水亚硫酸钠,溶解于1升水中,配制成0.1%亚硫酸钠护色液;
(3)烘干:采用变温分段烘干技术,烘烤20~24小时,至含水量降至5%~8%为止,烘烤温度65℃~85℃;
(4)回软:贮藏于20℃~25℃的温度中,使枣逐渐柔软;
(5)微烘:在次采用变温分段烘干技术,烘烤温度为45℃~55℃;
(6)包装:烘烤之后的枣片及时装袋,每袋质量50~100g;
(7)抽真空:采用真空封口充气封袋;
(8)贮存:在0~10℃温度中贮藏,保质期为2年。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105192208A (zh) * | 2015-10-30 | 2015-12-30 | 樊建生 | 养心焦枣茶及其制作方法 |
CN105410233A (zh) * | 2015-01-15 | 2016-03-23 | 杨立志 | 一种红枣奶茶粉的制作方法 |
-
2013
- 2013-12-13 CN CN201310695525.7A patent/CN104222882A/zh active Pending
Non-Patent Citations (2)
Title |
---|
辽宁省科学技术协会编: "《良种鲜食枣无公害栽培与贮藏加工》", 28 February 2010, 辽宁科学技术出版社 * |
鲁墨森,等: "冬枣香酥片的加工技术", 《落叶果树》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105410233A (zh) * | 2015-01-15 | 2016-03-23 | 杨立志 | 一种红枣奶茶粉的制作方法 |
CN105192208A (zh) * | 2015-10-30 | 2015-12-30 | 樊建生 | 养心焦枣茶及其制作方法 |
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Application publication date: 20141224 |