CN105285842A - 一种复合牛蒡保健果酱的加工方法 - Google Patents
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Abstract
本发明公开了一种复合牛蒡保健果酱的加工方法,属于食品加工领域。其特征在于:采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程。有益效果:本发明产品营养丰富、口感柔和,具有牛蒡独特的风味,香甜可口。本产品富含多种营养物质,可以增进食欲、帮助消化,有利于增强人体的免疫功能,提高人体抵抗力,还具有疏风散热、补肾壮阳、降压降脂和抑制肿瘤的功效,是一种不可多得的老少皆宜、滋补养生的天然保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种复合牛蒡保健果酱的加工方法。
背景技术
牛蒡被称为东洋参,原产中国,《本草纲目》称“牛蒡”,又称大力子,是两年生草本植物,其子、其根均可入药,也可食用,《本草经疏》称其为“散风除热解毒三要药”。《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡肉质根细嫩香脆。可炒食、煮食、生食或加工成饮料。
牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。西医认为它除了具有利尿、消积、祛痰止泄等药理作用外,还用于便秘、高血压、高胆固醇症的食疗。中医认为有疏风散热、宣肺透疹、解毒利咽等功效,可用于风热感冒、咳嗽痰多、麻疹风疹、咽喉肿痛。研究表明,牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。中国《现代中药学大辞典》、《中药大辞典》等国家权威药典中把牛蒡的药理作用概括为三个方面:有促进生长作用、有抑制肿瘤生长的物质和有抗菌和抗真菌作用。
目前,市场上牛蒡深加工的产品不多,用于加工成复合牛蒡保健果酱可实现对牛蒡的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明所要解决的技术问题是提供一种复合牛蒡保健果酱的加工方法,充分保留了原料中的营养物质,对牛蒡资源的充分开发,同时也为牛蒡的深加工提供了一条新的途径。
本发明解决其技术问题所采取的技术方案是:
一种复合牛蒡保健果酱的加工方法,其特征在于:采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程,具体操作步骤为:
A、选料清洗:选择个体较大、无碰伤、无虫害的牛蒡、山药为原料,刮皮机去皮,用清水洗净;选用新鲜的莲雾,用清水洗净后,沥干待用;
B、切块破碎:将牛蒡、山药和莲雾切成块状,放入破碎机内快速打碎,破碎粒度为8mm;
C、预煮打浆:将破碎后的原料立即送入预煮器中加热,然后送入双道打浆机内进行打浆;
D、调配浓缩:使浆料流入配料罐中,加入黑糖、牡丹皮粉、玉竹粉和红橘香精调味,用柠檬酸调整酸度,加入5%的果胶提高胶质性能,然后放入真空浓缩箱内进行浓缩,直至成可溶性固形物,浓缩温度为85℃;
E、装罐灭菌:将酱料加热至78℃,随机装入玻璃罐中,在杀菌锅中108℃的沸水中灭菌15分钟;
F、冷却检验:灭菌后取出自然冷却至25℃,即为成品,入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
有益效果:本发明产品营养丰富、口感柔和,具有牛蒡独特的风味,香甜可口。本产品富含多种营养物质,可以增进食欲、帮助消化,有利于增强人体的免疫功能,提高人体抵抗力,还具有疏风散热、补肾壮阳、降压降脂和抑制肿瘤的功效,是一种不可多得的老少皆宜、滋补养生的天然保健食品。
具体实施方式
实施例1:
一种复合牛蒡保健果酱的加工方法,具体操作步骤为:
A、选料清洗:选择个体较大、无碰伤、无虫害的牛蒡为原料,用刮皮机将牛蒡去皮,用清水洗净;选用新鲜的番茄,用清水洗净后,沥干待用;
B、切块破碎:将牛蒡、番茄切成块状,放入破碎机内快速打碎,破碎粒度为12-18mm;
C、预煮打浆:破碎后的牛蒡和番茄立即送入预煮器中加热,然后送入打浆机内进行打浆;
D、调配浓缩:使浆料流入配料罐中,加入蛋白糖、甜菊糖苷和郁李仁、栀子调味,用柠檬酸调整酸度,加入少量果胶提高胶质性能,再拌入少许红橘精油、桂花粉,然后放入真空浓缩箱内进行浓缩,直至成可溶性固形物,浓缩温度为80-85℃;
E、装罐灭菌:将酱料加热至90℃,随机装入玻璃罐中,在杀菌锅中100℃的沸水中灭菌15分钟;
F、冷却检验:灭菌后取出自然冷却至30℃,即为成品,入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
实施例2:
一种复合牛蒡保健果酱的加工方法,具体操作步骤为:
A、选料清洗:选择个体较大、无碰伤、无虫害的牛蒡为原料,用刮皮机将牛蒡去皮,用清水洗净;选用新鲜的佛手瓜,用清水洗净后,沥干待用;
B、切块破碎:将牛蒡、佛手瓜切成块状,放入破碎机内快速打碎,破碎粒度为8-12mm;
C、预煮打浆:破碎后的牛蒡和佛手瓜立即送入预煮器中加热,然后送入打浆机内进行打浆;将香蕉和芒果去皮处理,取其果肉,混合搅拌均匀成糊状加入;
D、调配浓缩:使浆料流入配料罐中,加入果糖和甘草糖调味,用乳酸调整酸度,加入少量甲基纤维素纳提高胶质性能,然后放入真空浓缩箱内进行浓缩,直至成可溶性固形物,浓缩温度为80-85℃;
E、装罐灭菌:将酱料加热至90℃,随机装入玻璃罐中,在杀菌锅中100℃的沸水中灭菌15分钟;
F、冷却检验:灭菌后取出自然冷却至30℃,即为成品,入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
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)
1.一种复合牛蒡保健果酱的加工方法,其特征在于:采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程,具体操作步骤为:
A、选料清洗:选择个体较大、无碰伤、无虫害的牛蒡、山药为原料,刮皮机去皮,用清水洗净;选用新鲜的莲雾,用清水洗净后,沥干待用;
B、切块破碎:将牛蒡、山药和莲雾切成块状,放入破碎机内快速打碎,破碎粒度为8mm;
C、预煮打浆:将破碎后的原料立即送入预煮器中加热,然后送入双道打浆机内进行打浆;
D、调配浓缩:使浆料流入配料罐中,加入黑糖、牡丹皮粉、玉竹粉和红橘香精调味,用柠檬酸调整酸度,加入5%的果胶提高胶质性能,然后放入真空浓缩箱内进行浓缩,直至成可溶性固形物,浓缩温度为85℃;
E、装罐灭菌:将酱料加热至78℃,随机装入玻璃罐中,在杀菌锅中108℃的沸水中灭菌15分钟;
F、冷却检验:灭菌后取出自然冷却至25℃,即为成品,入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
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CN106072255A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种牛蒡栝楼果酱的加工方法 |
CN106616581A (zh) * | 2016-09-29 | 2017-05-10 | 芜湖市三山区绿色食品产业协会 | 一种茭白保健酱的加工方法 |
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