CN105941805A - 一种菊苣保健脯的制作方法 - Google Patents
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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Abstract
本发明公开了一种菊苣保健脯的制作方法,属于食品加工领域。其特征在于:采用选料→切分→硬化→漂洗→真空浸渍→干燥→包装的加工工艺流程。有益效果:本发明产品口感细腻、清脆,香甜可口,具有菊苣特有清香的风味。本产品富含多种营养物质,不仅营养丰富,清脆爽口,具有清热解毒,利水消肿的功效,是一种经济实惠、绿色健康的养生保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种菊苣保健脯的制作方法。
背景技术
菊苣:菊科多年生草本植物,多年生草本,根肉质、短粗,又叫咖啡萝卜、明目菜、咖啡草等。《中国民族药志》记载:“清热解毒,利水消肿,健胃。用于肝火食少,肾炎水肿,胃脘湿热胀痛,食欲不振。”含有丰富的粗蛋白、粗脂肪、粗纤维、维生素、胡萝卜素、钙等营养成分。目前,菊苣的食用方法多样,如根经烘烤磨碎後加入咖啡作增香添加剂或咖啡的代用品;
菊苣通常当做蔬菜食用,不耐储藏,且经济效益低,用于加工成菊苣保健脯可实现对菊苣的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜菊苣不耐储藏,经济效益低的问题,提供一种菊苣保健脯的制作方法,同时也为菊苣的深加工提供一条新途径。
本发明解决其技术问题所采取的技术方案是:
一种菊苣保健脯的制作方法,其特征在于:采用选料→切分→硬化→漂洗→真空浸渍→干燥→包装的加工工艺流程,具体操作步骤为:
(1)选料:选新鲜脆嫩、大小一致的菊苣作原料,并剔除病残植株、去除根叶,用清水清洗干净;
(2)切分:将洗净后的菊苣切成长5cm的小段;
(3)硬化:将菊苣放入沸水中热烫1分钟后,立即倒入冷水中进行冷却,然后再倒入浓度为0.68%的石灰水中,浸泡4小时;
(4)漂洗:捞出菊苣,用清水漂洗3次,并沥干水分;
(5)真空浸糖:先将蔗糖配制成浓度为60%的糖液,加热煮沸30分钟待用;然后再将菊苣倒入真空浸糖机,注入事先煮沸的果糖液,搅拌均匀,并在42千帕的真空条件下浸糖30小时,捞出菊苣;再加入适量的甘草和百合汁,调整糖度至68%,倒入菊苣,同时加入0.1%的柠檬酸、桂花浸膏,高浓度真空浸糖28小时,捞出沥干;
(6)干燥:将菊苣摊晾在烘盘上,送入65℃的烘房进行干燥,干燥时间为7小时;
(7)包装:用塑料薄膜食品袋进行包装,即为成品。
有益效果:本发明产品口感细腻、清脆,香甜可口,具有菊苣特有清香的风味。本产品富含多种营养物质,不仅营养丰富,清脆爽口,具有清热解毒,利水消肿的功效,是一种经济实惠、绿色健康的养生保健食品。
具体实施方式
实施例1:
一种菊苣保健脯的制作方法,具体操作步骤为:
(1)选料:选新鲜脆嫩、大小一致的菊苣作原料,并剔除病残植株、去除根叶,用清水清洗干净;
(2)切分:将洗净后的菊苣切成长4-5cm的小段;
(3)硬化:将菊苣放入沸水中热烫1-2分钟后,立即倒入冷水中进行冷却,然后再倒入浓度为1.2%的石灰水中,浸泡2-4小时;
(4)漂洗:捞出菊苣,用清水漂洗2-3次,并沥干水分;
(5)真空浸糖:先将麦芽糖配制成浓度为42%的糖液,加热煮沸35分钟待用;然后再将菊苣倒入真空浸糖机,注入事先煮沸的麦芽糖液,搅拌均匀,并在88-95千帕的真空条件下浸糖8-12小时,捞出菊苣;再加入适量的葡萄糖浆和甘草,调整糖度至70%,倒入菊苣,同时加入0.35%的苹果酸、柠檬香精,高浓度真空浸糖36-40小时,捞出沥干;
(6)干燥:将菊苣摊晾在烘盘上,送入55-60℃的烘房进行干燥,干燥时间为15-18小时;
(7)包装:用塑料薄膜食品袋进行包装,即为成品。
实施例2:
一种菊苣保健脯的制作方法,具体操作步骤为:
(1)选料:选新鲜脆嫩、大小一致的菊苣作原料,并剔除病残植株、去除根叶,用清水清洗干净;
(2)切分:将洗净后的菊苣切成长5-6cm的小段;
(3)硬化:将菊苣放入沸水中热烫45秒后,立即倒入冷水中进行冷却,然后再倒入浓度为5%的石灰水中,浸泡2-4小时;
(4)漂洗:捞出菊苣,用清水漂洗6-8次,并沥干水分;
(5)真空浸糖:先将蛋白糖配制成浓度为50%的糖液,加热煮沸40分钟待用;然后再将菊苣倒入真空浸糖机,注入事先煮沸的蔗糖液,搅拌均匀,并在75-80千帕的真空条件下浸糖28小时,捞出菊苣;再加入适量的甘草和冰糖,调整糖度至78%,倒入菊苣,同时加入0.25%的柠檬酸、丁香和蜂蜜,高浓度真空浸糖15小时,捞出沥干;
(6)干燥:将菊苣摊晾在烘盘上,送入68-75℃的烘房进行干燥,干燥时间为5-7小时;
(7)包装:用塑料薄膜食品袋进行包装,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)
1.一种菊苣保健脯的制作方法,其特征在于:采用选料→切分→硬化→漂洗→真空浸渍→干燥→包装的加工工艺流程,具体操作步骤为:
(1)选料:选新鲜脆嫩、大小一致的菊苣作原料,并剔除病残植株、去除根叶,用清水清洗干净;
(2)切分:将洗净后的菊苣切成长5cm的小段;
(3)硬化:将菊苣放入沸水中热烫1分钟后,立即倒入冷水中进行冷却,然后再倒入浓度为0.68%的石灰水中,浸泡4小时;
(4)漂洗:捞出菊苣,用清水漂洗3次,并沥干水分;
(5)真空浸糖:先将蔗糖配制成浓度为60%的糖液,加热煮沸30分钟待用;然后再将菊苣倒入真空浸糖机,注入事先煮沸的果糖液,搅拌均匀,并在42千帕的真空条件下浸糖30小时,捞出菊苣;再加入适量的甘草和百合汁,调整糖度至68%,倒入菊苣,同时加入0.1%的柠檬酸、桂花浸膏,高浓度真空浸糖28小时,捞出沥干;
(6)干燥:将菊苣摊晾在烘盘上,送入65℃的烘房进行干燥,干燥时间为7小时;
(7)包装:用塑料薄膜食品袋进行包装,即为成品。
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CN105053464A (zh) * | 2015-08-09 | 2015-11-18 | 胡世龙 | 一种大头菜保健脯的制作方法 |
CN105325666A (zh) * | 2015-11-16 | 2016-02-17 | 栾培培 | 一种马齿苋保健脯的制作方法 |
Cited By (1)
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CN107156413A (zh) * | 2017-06-13 | 2017-09-15 | 安徽智联管理咨询有限公司 | 菊苣保健脯的制备方法 |
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