CN106035615A - 一种马兜铃蜜制罐头的制作方法 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 10
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- 239000002932 luster Substances 0.000 claims description 8
- 235000013324 preserved food Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
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- 235000013305 food Nutrition 0.000 abstract description 4
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- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
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- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000001914 calming effect Effects 0.000 abstract 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000093833 Aristolochia contorta Species 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种马兜铃蜜制罐头的制作方法,属于食品加工领域。其特征在于:采用原料选择、原料处理、预煮、装罐、排气密封、杀菌、冷却、成品的加工工艺流程。有益效果:本发明产品果肉软硬适中,组织嫩脆、饱含糖汁,甜酸爽口,具有马兜铃特有的风味,本产品清香独特、含有丰富的营养物质,还具有清肺降气,止咳平喘的功效,是一种营养健康的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种马兜铃蜜制罐头的制作方法。
背景技术
马兜铃,是马兜铃科植物北马兜铃的干燥成熟果实,其果实和根有重要的药用价值,果实的药材名是马兜铃,为清肺镇咳化痰药;茎的药材名为天仙藤,能祛风活血;根的药材名为青木香,有解毒、利尿、理气止痛的功效;故马兜铃又名青木香、天仙藤等。具有清肺降气,止咳平喘,清肠消痔之功效,用于肺热喘咳,痰中带血,肠热痔血,痔疮肿痛。
马兜铃大多用于入药,存在着开发利用途径较小的不足,用于加工成马兜铃蜜制罐头可实现对马兜铃原料的综合利用,提高其经济价值。
发明内容
本发明的目的是解决马兜铃开发利用途径较小的问题,提供一种马兜铃蜜制罐头的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种马兜铃蜜制罐头的制作方法,其特征在于:采用原料选择、原料处理、预煮、装罐、排气密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤为:
A、原料选择:选择果实横径为2厘米,新鲜饱满,无病虫害、无腐烂、无损伤的果实为原料;
B、原料处理:按马兜铃的大小、色泽和成熟度分级,再用清水清洗干净;
D、预煮:将果实倒入沸水中煮3分钟,以煮软不烂最佳;
E、装罐:将马兜铃按大小、色泽分别装罐,先用开水配制浓度为35%的蛋白糖水,加入0.01%的维生素C护色保鲜,装罐的糖水要淹没果肉,450克玻璃瓶装果肉220克,糖水230克;
F、排气密封:要求热排密封,温度为100℃,30分钟,封罐时中心温度为86℃,抽空密封,其真空度要求达到42千帕;
G、杀菌、冷却:杀菌公式为12’-20’/112℃,杀菌后分段冷却至30℃,即为成品。
有益效果:本发明产品果肉软硬适中,组织嫩脆、饱含糖汁,甜酸爽口,具有马兜铃特有的风味,本产品清香独特、含有丰富的营养物质,还具有清肺降气,止咳平喘的功效,是一种营养健康的绿色食品。
具体实施方式
实施例1:
一种马兜铃蜜制罐头的制作方法,具体操作步骤为:
A、原料选择:选择果实横径为1-2厘米,新鲜饱满,无病虫害、无腐烂、无损伤的果实为原料;
B、原料处理:按马兜铃的大小、色泽和成熟度分级,再用清水清洗干净,配制浓度2%的氢氧化钠溶液加热至100℃,将洗净的马兜铃倒入,浸泡2-3分钟烫皮,捞出后迅速去皮;采用去皮机进行去皮,同时用流水反复冲洗,除尽残留的碱液,去皮后的马兜铃用3%的苹果酸护色,并挖去蒂柄,削去残皮;
D、预煮:将果实倒入沸水中煮10-15分钟,加入适量的冰糖,以煮软不烂最佳;
E、装罐:将马兜铃按大小、色泽分别装罐,先用开水配制浓度为45%的糖水,加入0.15%的维生素C,以护色保鲜,装罐的糖水要淹没果肉,否则露出液面的果肉容易变色,500克玻璃瓶装果肉330克,糖水170克;
F、排气密封:采用热排密封,温度为100℃,10分钟,封罐时中心温度为90℃,抽空密封,其真空度要求达到90千帕;
G、杀菌、冷却:杀菌公式为5’-20’/100℃,杀菌后分段冷却至30℃,即为成品。
实施例2:
一种马兜铃蜜制罐头的制作方法,具体操作步骤为:
A、原料选择:选择果实横径为1-3厘米,新鲜饱满,无病虫害、无腐烂、无损伤的果实为原料;把荔枝剥去外壳和果核,取其果肉,将果肉切成小块状浸泡在0.2%的维生素C的水溶液备用;
B、原料处理:按马兜铃的大小、色泽和成熟度分级,再用清水清洗干净;
D、预煮:将果实倒入沸水中,煮7-8分钟,以煮软不烂最佳;
E、装罐:将马兜铃按大小、色泽分别装罐,先用开水配制浓度为35%的糖水,加入荔枝果肉,再加入0.06%的维生素C,以护色保鲜,装罐的糖水要淹没果肉,否则露出液面的果肉容易变色,500克玻璃瓶装果肉310克,糖水190克;
F、排气密封:采用热排密封,温度为100℃,25分钟,封罐时中心温度为90℃,抽空密封,其真空度要求达到70千帕;
G、杀菌、冷却:杀菌公式为5’-20’/100℃,杀菌后分段冷却至30℃,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)
1.一种马兜铃蜜制罐头的制作方法,其特征在于:采用原料选择、原料处理、预煮、装罐、排气密封、杀菌、冷却、成品的加工工艺流程,具体操作步骤为:
A、原料选择:选择果实横径为2厘米,新鲜饱满,无病虫害、无腐烂、无损伤的果实为原料;
B、原料处理:按马兜铃的大小、色泽和成熟度分级,再用清水清洗干净;
D、预煮:将果实倒入沸水中煮3分钟,以煮软不烂最佳;
E、装罐:将马兜铃按大小、色泽分别装罐,先用开水配制浓度为35%的蛋白糖水,加入0.01%的维生素C护色保鲜,装罐的糖水要淹没果肉,450克玻璃瓶装果肉220克,糖水230克;
F、排气密封:要求热排密封,温度为100℃,30分钟,封罐时中心温度为86℃,抽空密封,其真空度要求达到42千帕;
G、杀菌、冷却:杀菌公式为12’-20’/112℃,杀菌后分段冷却至30℃,即为成品。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106562288A (zh) * | 2016-11-04 | 2017-04-19 | 覃贤强 | 一种保健山竹罐头的加工方法 |
CN106562286A (zh) * | 2016-11-04 | 2017-04-19 | 覃贤强 | 一种保健人心果罐头的加工方法 |
CN107279837A (zh) * | 2017-06-06 | 2017-10-24 | 安徽智联管理咨询有限公司 | 一种马兜铃蜜制罐头的制作方法 |
Citations (1)
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CN105010504A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种糖水樱桃罐头的制作方法 |
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CN105010504A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种糖水樱桃罐头的制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106562288A (zh) * | 2016-11-04 | 2017-04-19 | 覃贤强 | 一种保健山竹罐头的加工方法 |
CN106562286A (zh) * | 2016-11-04 | 2017-04-19 | 覃贤强 | 一种保健人心果罐头的加工方法 |
CN107279837A (zh) * | 2017-06-06 | 2017-10-24 | 安徽智联管理咨询有限公司 | 一种马兜铃蜜制罐头的制作方法 |
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