CN105410766A - 一种果香咖喱芋艿丁的加工方法 - Google Patents
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Abstract
本发明公开了一种果香咖喱芋艿丁的加工方法,属于食品加工领域。其特征在于:采用芋艿丁12㎏,陈皮浆2㎏,番木瓜汁5kg,麦芽糖8㎏,精盐200g,咖喱粉650g,甜菊糖苷120g,少量的红橘精油、桂花酱和蜂蜜为原料,其加工工艺流程为原料处理→煮制→烘干→包装。有益效果:本发明产品清脆爽口,果香浓郁,香甜酥脆,具有芋艿特有的清脆和陈皮、番木瓜、咖喱的芳香,香甜脆嫩;本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种果香咖喱芋艿丁的加工方法。
背景技术
芋艿,俗称芋头、芋子、毛芋,在古时候称蹲鸱,因其外形如鸱鸟下蹲而得名。芋艿为单子叶植物天南星科植物芋的块茎,每年秋冬季成熟上市,为生态绿色食品;其色、香、味俱佳,甜、糯、滑兼有。毛芋芽和毛芋嫩梗经过特殊处理后也可食用,且别有一番风味。芋艿的营养价值极高,块茎中的淀粉含量有70%,既可当粮食,又可做蔬菜,是老幼皆宜的秋补素食一宝。
芋艿具有丰富的营养价值,能增强人体的免疫功能,可作为防治癌瘤的常用药膳主食,特别是在癌症手术或术后放疗、化疗又其康复过程中,具有辅助治疗的作用。芋艿含有一种黏液蛋白,被人体吸收后能产生免疫球蛋白,可提高机体的抵抗力,故中医认为芋艿能解毒,对人体的痈肿毒痛包括癌毒有抑制消解作用,可用来防治肿瘤及***核等病症。芋艿含有丰富的黏液皂素及多种微量元素,可帮助机体纠正微量元素缺乏导致的生理异常,同时能增进食欲,帮助消化,故中医认为芋艿可补中益气。芋艿为碱性食品,能中和体内积存的酸性物质,调整人体的酸碱平衡,产生美容养颜、乌黑头发的作用,还可用来防治胃酸过多症。
新鲜的芋艿不易贮藏,且经济效益低,用于加工成红白芋艿保健脯可实现对芋艿的综合利用,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芋艿不易贮藏且经济效益低的问题,提供一种果香咖喱芋艿丁的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种果香咖喱芋艿丁的加工方法,其特征在于:采用芋艿丁12㎏,陈皮浆2㎏,番木瓜汁5kg,麦芽糖8㎏,精盐200g,咖喱粉650g,甜菊糖苷120g,少量的红橘精油、桂花酱和蜂蜜为原料,其加工工艺流程为原料处理→煮制→烘干→包装,具体操作步骤为:
(1)原料处理:选取肉质白嫩无糠心的芋艿为原料,洗净去皮,切成2.5cm的方丁,投入饱和石灰水溶液中浸泡2小时后,用清水进行漂洗备用;将新鲜的黄色陈皮放入水中浸泡3-4小时后,入锅加清水煮沸35分钟,再用清水漂3-4小时,每小时换水一次,然后将橙皮放入打浆机中打成水浆,将浆液加入高速离心分离机中甩除水分,移出湿浆备用;
(2)煮制:除橙香精油和蜂蜜外,将上述原料一同入锅,加热煮沸,随时补加少量水,维持原浓度55分钟后停止加热,放置10小时;再缓缓加热搅拌煮到液汁将干为止,停止加热并移出,置于平台上散开;
(3)烘干:把芋艿粒散于烘盘中,移入烘干机中以65℃烘干至含水量为8%,冷却后包装;
(4)包装:将成品涂抹少许橙香精油和蜂蜜,然后用聚乙烯袋作120g、200g、350g定量密封包装,即为成品。
有益效果:本发明产品清脆爽口,果香浓郁,香甜酥脆,具有芋艿特有的清脆和陈皮、番木瓜、咖喱的芳香,香甜脆嫩;本产品营养价值很高,富含多种营养物质,可以增进食欲、助消化,有利于增强人体的免疫功能,提高人体抵抗力,具有补中益气、美容养颜、解毒和防癌抗癌的功效,是一种老少皆宜、绿色营养的滋补养生食品。操作简单,易于实施。
具体实施方式
实施例1:
一种果香咖喱芋艿丁的加工方法,具体操作步骤为:
(1)原料处理:选取肉质白嫩无糠心的芋艿为原料,洗净,切成1.5cm的方丁,投入饱和石灰水溶液中浸泡8小时后,用清水进行漂洗备用;将新鲜的黄色橙皮放入水中浸泡3小时后,入锅加清水煮沸35分钟,再用清水漂12小时,每3小时换水一次,然后将橙皮放入打浆机中打成水浆,将浆液加入高速离心分离机中甩除水分,移出湿浆备用;
(2)煮制:除橙香精油蜂蜜和核桃粉外,将上述原料一同入锅,加热煮沸,随时补加少量水,维持原浓度65分钟后停止加热,放置10小时;再缓缓加热搅拌煮到液汁将干为止,停止加热并移出,置于平台上散开;
(3)烘干:把芋艿粒散于烘盘中,移入烘干机中以65℃烘干至含水量为6-8%,冷却后包装;
(4)包装:将成品涂抹少许橙香精油和蜂蜜,撒上核桃粉,然后用聚乙烯袋作80g、150g、200g定量密封包装,即为成品。
实施例2:
一种果香咖喱芋艿丁的加工方法,具体操作步骤为:
(1)原料处理:选取肉质白嫩无糠心的芋艿为原料,洗净,切成2.5cm的方丁,投入饱和石灰水溶液中浸泡12小时后,用清水进行漂洗备用;将新鲜的黄色橙皮放入水中浸泡4-6小时后,入锅加清水煮沸35分钟,再用清水漂7-9小时,每2小时换水一次,然后将橙皮放入打浆机中打成水浆,将浆液加入高速离心分离机中甩除水分,移出湿浆备用;
(2)煮制:除橙香精油和柠檬香精外,将上述原料一同入锅,加热煮沸,随时补加少量水,维持原浓度70分钟后停止加热,放置20小时;再缓缓加热搅拌煮到液汁将干为止,停止加热并移出,置于平台上散开;
(3)烘干:把芋艿粒散于烘盘中,移入烘干机中以80℃烘干至含水量为1-3%,冷却后包装;
(4)包装:将成品涂抹少许橙香精油和柠檬香精,然后用聚乙烯袋作60g、120g、250g定量密封包装,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)
1.一种果香咖喱芋艿丁的加工方法,其特征在于:采用芋艿丁12㎏,陈皮浆2㎏,番木瓜汁5kg,麦芽糖8㎏,精盐200g,咖喱粉650g,甜菊糖苷120g,少量的红橘精油、桂花酱和蜂蜜为原料,其加工工艺流程为原料处理→煮制→烘干→包装,具体操作步骤为:
(1)原料处理:选取肉质白嫩无糠心的芋艿为原料,洗净去皮,切成2.5cm的方丁,投入饱和石灰水溶液中浸泡2小时后,用清水进行漂洗备用;将新鲜的黄色陈皮放入水中浸泡3-4小时后,入锅加清水煮沸35分钟,再用清水漂3-4小时,每小时换水一次,然后将橙皮放入打浆机中打成水浆,将浆液加入高速离心分离机中甩除水分,移出湿浆备用;
(2)煮制:除橙香精油和蜂蜜外,将上述原料一同入锅,加热煮沸,随时补加少量水,维持原浓度55分钟后停止加热,放置10小时;再缓缓加热搅拌煮到液汁将干为止,停止加热并移出,置于平台上散开;
(3)烘干:把芋艿粒散于烘盘中,移入烘干机中以65℃烘干至含水量为8%,冷却后包装;
(4)包装:将成品涂抹少许橙香精油和蜂蜜,然后用聚乙烯袋作120g、200g、350g定量密封包装,即为成品。
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CN106387265A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 一种榅桲果脯的加工工艺 |
CN107198164A (zh) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | 一种果味雪莲片的加工方法 |
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CN104489543A (zh) * | 2014-12-09 | 2015-04-08 | 林静 | 一种橙香咖喱萝卜丁的加工方法 |
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CN106387265A (zh) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | 一种榅桲果脯的加工工艺 |
CN107198164A (zh) * | 2017-06-08 | 2017-09-26 | 芜湖市三山区绿色食品产业协会 | 一种果味雪莲片的加工方法 |
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