CN104366447A - 一种牡丹花银耳甜羹加工方法 - Google Patents
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Abstract
本发明公开了一种牡丹花银耳甜羹加工方法，属于食品加工领域。其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品加工的工艺流程。有益效果：本发明产品色泽光润，甜糯香浓，口感细腻、柔和，具牡丹花和银耳特有的清甜风味，本产品营养丰富，可以促进血液循环，增强人体免疫力，具有养阴生津、润肺止咳、补益肺气、美容养颜和降压抗瘤和的功效，是一种滋补养生、美味营养的上乘补品。
Description
技术领域
本发明涉及属于食品加工技术领域，尤其是涉及一种牡丹花银耳甜羹加工方法。
背景技术
牡丹花，性宜凉爽，畏炎热，喜燥忌湿，原产我国西北，栽培历史久远。牡丹为花中之王，有“国色天香”之称。牡丹不仅有观赏价值，而且还具有很高的药用价值，将牡丹的根加工制成“丹皮”，是名贵的中草药。牡丹可以养血和肝、散郁祛瘀，适用于面部黄褐斑、皮肤衰老的人群，常饮可使气血充沛、容颜红润、精神饱满；也可以减轻生理疼痛、降低血压，对改善贫血及养颜美容有助益。牡丹还能镇痛、止咳、止泄、促进血液循环、防止高血压，还具有美容养颜、降低血压、补肝、顺畅血液的功效。
银耳，又称白木耳、雪耳、银耳子，有“菌中之冠”的美称。银耳性平，味甘、淡、无毒，夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品，又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒，既有补脾开胃的功效，又有益气清肠的作用，还可以滋阴润肺。另外，银耳还能增强人体免疫力，以及增强肿瘤患者对放、化疗的耐受力。银耳的作用：银耳富含维生素D，能防止钙的流失，对生长发育十分有益，还富含硒等微量元素，可以增强机体抗肿瘤的免疫力。银耳具有润肺止咳、补益肺气的功效，可以提高肺组织的防御功能，提高机体的免疫能力，从而增强体质。银耳能提高肝脏解毒能力，起保肝作用，对老年慢性支气管炎、肺原性心脏病也有一定疗效。银耳富含天然植物性胶质，加上它的滋阴作用，长期服用可以润肤，并有祛除脸部黄褐斑、雀斑的功效。银耳还有补脾安神的作用，是秋冬进补的上乘佳品。
牡丹花、银耳营养价值高、功效多，用于加工牡丹花银耳甜羹不仅营养价值含量高，老少皆宜，且有保健之功效，又提高其经济价值，同时也为牡丹花的深加工提供一条新途径。
发明内容
本发明的目的是为牡丹花的深加工提供一条新途径，提供一种牡丹花银耳甜羹的加工方法。
本发明解决其技术问题所采取的技术方案是：
一种牡丹花银耳甜羹加工方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将银耳清洗后放在85-90℃的热水中浸泡膨胀，切细；将牡丹花洗净去杂后，切细；将海藻酸钠放入夹层锅中加热溶化，继续加热至75℃，放入蔗糖和玉米糊精，融合均匀，制成海藻酸钠混合糖液；
②制羹液：将银耳、牡丹花、海藻酸钠混合糖液转入带搅拌器的夹层锅中加入核桃粉和冰糖，混合搅拌，加热熬制50-55分钟，熬到终点温度在102℃时，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在15-20兆帕的条件下进行真空封口，于108℃蒸汽杀菌10-12分钟；
④检验：将杀菌后的羹盒在28℃恒温保持2-3天，检验合格，即为成品。
有益效果：本发明产品色泽光润，甜糯香浓，口感细腻、柔和，具牡丹花和银耳特有的清甜风味，本产品营养丰富，可以促进血液循环，增强人体免疫力，具有养阴生津、润肺止咳、补益肺气、美容养颜和降压抗瘤和的功效，是一种滋补养生、美味营养的上乘补品。
具体实施方式
实施例1：
一种牡丹花银耳甜羹加工方法，具体操作步骤为：
① 原料处理：将银耳清洗后放在95℃的热水中浸泡膨胀，切细；将牡丹花洗净去杂后，切细；再将红枣和枸杞去核预煮，然后用砂轮磨磨成泥；将琼脂洗净，用45℃的温水浸泡35分钟后沥水，放入夹层锅中加热溶化，继续加热至98℃，放入红糖和麦芽糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将银耳、牡丹花、枸杞红枣泥、琼脂混合糖液转入带搅拌器的夹层锅中加入牛奶和蜂蜜，混合搅拌，加热熬制3-5小时，熬到终点温度在108℃时，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在850帕的条件下真空封口，112℃蒸汽杀菌15-20分钟；
④检验：将杀菌后的羹盒在25℃恒温保持6-7天，检验合格，即为成品。
实施例2：
一种牡丹花银耳甜羹加工方法，具体操作步骤为：
① 原料处理：将银耳清洗后放在85-90℃的热水中浸泡膨胀，切细；将牡丹花洗净去杂后，切细；将白莲去壳和内衣，放入水中浸泡3小时后，将其煮熟，磨碾成泥；将果胶洗净，浸泡1-2小时后沥水，放入夹层锅中加热溶化，继续加热至75℃，放入葡萄糖和麦芽糊精，融合均匀，制成果胶混合糖液；
②制羹液：将银耳、牡丹花、白莲泥、果胶混合糖液转入带搅拌器的夹层锅中加入蜂蜜和芝麻粉，混合搅拌，加热熬制65分钟，熬到终点温度在106℃时，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在35兆帕的条件下真空封口，118℃蒸汽杀菌23分钟；
④检验：将杀菌后的羹盒在30℃恒温保持4-5天，检验合格，即为成品。
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. 一种牡丹花银耳甜羹加工方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将银耳清洗后放在85-90℃的热水中浸泡膨胀，切细；将牡丹花洗净去杂后，切细；将海藻酸钠放入夹层锅中加热溶化，继续加热至75℃，放入蔗糖和玉米糊精，融合均匀，制成海藻酸钠混合糖液；
②制羹液：将银耳、牡丹花、海藻酸钠混合糖液转入带搅拌器的夹层锅中加入核桃粉和冰糖，混合搅拌，加热熬制50-55分钟，熬到终点温度在102℃时，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在15-20兆帕的条件下进行真空封口，于108℃蒸汽杀菌10-12分钟；
④检验：将杀菌后的羹盒在28℃恒温保持2-3天，检验合格，即为成品。
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| CN105995961A (zh) * | 2016-05-25 | 2016-10-12 | 陶峰 | 一种洛神花银耳营养甜羹加工方法 |
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| CN105995961A (zh) * | 2016-05-25 | 2016-10-12 | 陶峰 | 一种洛神花银耳营养甜羹加工方法 |
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