CN105918599A - 一种乌梅复合果丹皮的加工工艺 - Google Patents
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Abstract
本发明公开了一种乌梅复合果丹皮的加工工艺，属于食品加工领域。其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程。有益效果：本发明产品香味浓郁，口感细腻，富有韧性，具有乌梅特有的清香风味，酸甜可口；本产品不仅美味营养，含有丰富的维生素，有利于促进机体的新陈代谢，还具备生津止渴、美容瘦身、抗衰老的功效，是一种纯天然、营养健康的特色食品，食用方便，老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种乌梅复合果丹皮的加工工艺。
背景技术
乌梅为蔷薇科落叶乔木植物梅的近成熟果实，味酸、微涩，性平。归肝、脾、肺、胃、大肠经。功效：敛肺，涩肠，生津，安蛔。主治：肺虚久咳；虚热烦渴；久疟；久泻；痢疾；便血；尿血；血崩；蛔厥腹痛；呕吐；钩虫病。别名：梅实、熏梅、桔梅肉、梅、春梅、酸梅、黄仔、合汉梅、干枝梅。
乌梅的功效：1、乌梅止渴功效：乌梅的酸味可刺激唾液分泌，生津止渴。常用来治疗口渴多饮的消渴(如糖尿病)以及热病口渴、咽干等。夏天可用乌梅煎汤作饮品，能去暑解渴；2、乌梅止咳功效：乌梅酸涩收敛，能敛肺止咳而用于肺虚久咳少痰或干咳无痰之症，常配半夏、杏仁等。但对实证要慎用；3、乌梅止泻功效：乌梅能涩肠止泻痢，可用于脾虚久泻、久痢或大肠滑泻不止甚至脱肛不收。近年有人用《伤寒论》中的乌梅丸作基本方加减治疗非特异性结肠炎，取得了明显的疗效。
新鲜的乌梅不易贮藏，用于加工成乌梅复合果丹皮可实现对乌梅原料的综合利用，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乌梅不易贮藏的问题，提供一种乌梅复合果丹皮的加工工艺。
本发明解决其技术问题所采取的技术方案是：
一种乌梅复合果丹皮的加工工艺，其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选用肉厚、汁液少、新鲜成熟的乌梅、山楂和百合作原料，洗干净后切成4-6mm的小块；
（2）打浆：把原料送入打浆机中进行打浆，过滤杂质；
（3）调配：往乌梅复合浆中加入18-22%蔗糖、5%蜂蜜、3%玫瑰香精和0.8%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓乌梅酱均匀地刮成后6mm的薄片，放入烘干机中在76℃下烘5-7小时，再将粗布背面喷水润湿，揭下果丹皮再烘制40-50分钟即可；
（5）切割包装：将烘好的果丹皮切割成2cm×2cm的方块，用透明塑料薄膜包装即为成品。
有益效果：本发明产品香味浓郁，口感细腻，富有韧性，具有乌梅特有的清香风味，酸甜可口；本产品不仅美味营养，含有丰富的维生素，有利于促进机体的新陈代谢，还具备生津止渴、美容瘦身、抗衰老的功效，是一种纯天然、营养健康的特色食品，食用方便，老少皆宜。
具体实施方式
实施例1：
一种乌梅复合果丹皮的加工工艺，具体操作步骤为：
（1）原料处理：选用肉厚、汁液少、新鲜成熟的乌梅、杨桃和山楂作原料，洗干净后切成8-12mm的小块；
（2）打浆：把原料送入打浆机中进行打浆，过滤掉杂质；
（3）调配：往乌梅复合浆中加入30%葡萄糖浆、6%甘草、4%话梅香精和0.2%柠檬酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓乌梅酱均匀地刮成后2mm的薄片，放入烘干机中在68℃下烘10小时，再将粗布背面喷水润湿，揭下果丹皮再烘制65分钟即可；
（5）切割包装：将烘好的果丹皮切割成4cm×4cm的方块，用透明塑料薄膜包装即为成品。
实施例2：
一种乌梅复合果丹皮的加工工艺，具体操作步骤为：
（1）原料处理：选用肉厚、汁液少、新鲜成熟的乌梅和李果、圣女果作原料，洗干净后切成4-6mm的小块；
（2）打浆：把原料送入打浆机中进行打浆，过滤掉杂质；
（3）调配：往乌梅复合浆中加入18-22%蔗糖、5%蜂蜜、3%玫瑰香精和0.8%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓乌梅酱均匀地刮成后6mm的薄片，放入烘干机中在76℃下烘5-7小时，再将粗布背面喷水润湿，揭下果丹皮再烘制40-50分钟即可；
（5）切割包装：将烘好的果丹皮切割成3cm×3cm的方块，用透明塑料薄膜包装即为成品。
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)
1.一种乌梅复合果丹皮的加工工艺，其特征在于：采用原料处理→调配→刮片→烘干→切割→包装的加工工艺流程，具体操作步骤为：
（1）原料处理：选用肉厚、汁液少、新鲜成熟的乌梅、山楂和百合作原料，洗干净后切成4-6mm的小块；
（2）打浆：把原料送入打浆机中进行打浆，过滤杂质；
（3）调配：往乌梅复合浆中加入18-22%蔗糖、5%蜂蜜、3%玫瑰香精和0.8%苹果酸，边搅拌边浓缩，至果酱呈浓厚的膏状时出锅；
（4）刮片、烘片：在烘盘上铺放粗布，然后将浓乌梅酱均匀地刮成后6mm的薄片，放入烘干机中在76℃下烘5-7小时，再将粗布背面喷水润湿，揭下果丹皮再烘制40-50分钟即可；
（5）切割包装：将烘好的果丹皮切割成2cm×2cm的方块，用透明塑料薄膜包装即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772036A (zh) * | 2017-10-30 | 2018-03-09 | 广东老香黄药业科技有限公司 | 一种老香黄果丹及其制备方法 |
| CN109258906A (zh) * | 2018-10-22 | 2019-01-25 | 四川大学 | 一种高纤维银耳枸杞果丹皮及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772036A (zh) * | 2017-10-30 | 2018-03-09 | 广东老香黄药业科技有限公司 | 一种老香黄果丹及其制备方法 |
| CN109258906A (zh) * | 2018-10-22 | 2019-01-25 | 四川大学 | 一种高纤维银耳枸杞果丹皮及其制备方法 |
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