CN104305065A - 一种玫瑰莲藕脆片的加工方法 - Google Patents
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Abstract
本发明公开了一种玫瑰莲藕脆片的加工方法,属于食品加工领域。其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程。有益效果:本发明产品呈色泽金黄,质地清脆而不绵软,口感细腻、脆嫩,具有莲藕特有的甘甜和玫瑰的清香,清脆爽口;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种集美味和营养于一体的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种玫瑰莲藕脆片的加工方法。
背景技术
莲藕,属睡莲科植物,莲的根茎。形状肥大有节,中间有一些管状小孔,折断后有丝相连。藕微甜而脆,可生食也可做菜,而且药用价值相当高,它的根根叶叶,花须果实,无不为宝,都可滋补入药。用藕制成粉,能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍,在清咸丰年间,就被钦定为御膳贡品了。藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分,含糖量也很高,生吃鲜藕能清热解烦,解渴止呕;如将鲜藕压榨取汁,其功效更甚,煮熟的藕性味甘温,能健脾开胃,益血补心,故主补五脏,有消食、止渴、生津的功效。藕的营养价值很高,富含铁、钙等微量元素,植物蛋白质、维生素以及淀粉含量也很丰富,有明显的补益气血,增强人体免疫力作用。故中医称其:“主补中养神,益气力”。 藕还含有大量的单宁酸,有收缩血管作用,可用来止血。
新鲜的莲藕不易贮藏,用于加工成玫瑰莲藕脆片可实现对莲藕的综合利用,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莲藕不易贮藏的问题,提供一种玫瑰莲藕脆片的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种玫瑰莲藕脆片的加工方法,其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,切去藕节,用小刀削去藕皮;
(2)切片:将原料置于切片机中,切成6-8mm的薄片;
(3)杀青:将切好的藕片,放入75-80℃的水中,进行杀青技术处理;
(4)糖渍:用30%绵白糖、10%果糖和3%蜂蜜配制成浓度为50%的糖液,将杀毒后的莲藕片倒入糖液中浸泡20-24小时;
(5)冷冻:将藕片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有藕片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的莲藕脆片用冷风机冷却后,拌入少许玫瑰香精和蜂蜜,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
有益效果:本发明产品呈色泽金黄,质地清脆而不绵软,口感细腻、脆嫩,具有莲藕特有的甘甜和玫瑰的清香,清脆爽口;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种集美味和营养于一体的绿色食品。
具体实施方式
实施例1:
一种玫瑰莲藕脆片的加工方法,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,切去藕节,用小刀削去藕皮;
(2)切片:将原料置于切片机中,切成3mm的薄片;
(3)杀青:将切好的藕片,放入98℃的水中,进行杀青技术处理;
(4)糖渍:用45%麦芽糖、7%葡萄糖和2%冰糖配制成浓度为60%的糖液,将杀毒后的莲藕片倒入糖液中浸泡18小时;
(5)冷冻:将藕片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有藕片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的莲藕脆片用冷风机冷却后,拌入少许玫瑰香精和芝麻粉,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
实施例2:
一种玫瑰莲藕脆片的加工方法,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,切去藕节,用小刀削去藕皮;
(2)切片:将原料置于切片机中,切成5mm的薄片;
(3)杀青:将切好的藕片,放入78℃的水中,进行杀青技术处理;
(4)糖渍:用25%蔗糖、15%蛋白糖和3%甘草配制成浓度为45%的糖液,将杀毒后的莲藕片倒入糖液中浸泡48小时;
(5)冷冻:将藕片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有藕片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的莲藕脆片用冷风机冷却后,拌入少许玫瑰香精和柠檬果酱,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
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. 一种玫瑰莲藕脆片的加工方法,其特征在于:采用原料→分选→清洗→切分→杀青→糖渍→冷冻→真空油炸→离心脱油→冷却→称重→包装的加工工艺流程,具体操作步骤为:
(1)清洗:用清水洗去原料上的淤泥和杂质,切去藕节,用小刀削去藕皮;
(2)切片:将原料置于切片机中,切成6-8mm的薄片;
(3)杀青:将切好的藕片,放入75-80℃的水中,进行杀青技术处理;
(4)糖渍:用30%绵白糖、10%果糖和3%蜂蜜配制成浓度为50%的糖液,将杀毒后的莲藕片倒入糖液中浸泡20-24小时;
(5)冷冻:将藕片从糖液中取出、沥干,置于冷冻室中,作冷冻处理;
(6)真空油炸:采用封闭真空油炸釜,抽出釜中的空气,直至接近真空状态,并将其中的油加热至沸,再将装有藕片的油炸笼置入真空油炸釜的沸油中,进行油炸处理;
(7)离心脱油:从真空油炸釜中取出油炸笼,置于离心沥油机中进行脱油;
(8)冷却:将脱油后的莲藕脆片用冷风机冷却后,拌入少许玫瑰香精和蜂蜜,晾干即可;
(9)包装:按一定分量经电子秤称量后,用不透气、不透水密封容器包装。
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