CN106035941A - 一种香椿保健蜜饯的制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
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Abstract
本发明公开了一种香椿保健蜜饯的制作方法,属于食品加工领域。其特征在于:采用新采摘的香椿为主料,辅以丹参根、黄精、白头翁、三七、芍药和黄荆叶,经原料处理→蒸青→护色、硬化→中草药煎煮→蒸馏提取→吸提取液→自然风干→糖煮→蜜制→烘干→整形、包装等多道工序制作而成。有益效果:本发明采用绿色健康、营养丰富的香椿为原料,经蒸青、蒸馏提取、吸提取液、真空低糖蜜制、热风干燥、整形、包装等多道工序,制得的香椿保健蜜饯口感香脆、营养价值高,还具有消炎解毒、增强机体免疫功能、润滑肌肤的作用,是一种绿色健康、低糖低脂的滋补养生食品。
Description
技术领域
本发明涉及一种蜜饯的加工方法,尤其是涉及一种香椿保健蜜饯的制作方法。
背景技术
香椿,又名香椿芽、香桩头等,性凉、味苦涩,根据测定,每100克香椿头中,含蛋白质9.8克、含钙143毫克、含维生素C115毫克,都列蔬菜中的前茅。另外,还含磷135毫克、胡萝卜素1.36毫克,以及铁和B族维生素等营养物质。《日华子本草》记载,香椿能“止泄精尿血、暖腰漆、除心腥痼冷、胸中痹冷、痃癖气及腹痛等,食之肥白人。中风失音研汁服;心脾胃痛甚,生研服;蛇犬咬并恶疮,捣敷”。有助于增强机体免疫功能,并有润滑肌肤的作用,是保健美容的良好食品。现有的香椿除被作为一种蔬菜食用外,还被加工成啤酒、水饺等食品或饮品,香椿具有的市场价值未被完全挖掘,而将香椿加工成香椿保健蜜饯,尚未见相关报道及相关产品上市。
发明内容
本发明要解决的技术问题是提供一种香椿保健蜜饯的制作方法,采用绿色健康、营养丰富的香椿为原料,经蒸青、蒸馏提取、吸提取液、真空低糖蜜制、热风干燥、整形、包装等多道工序,制得的香椿保健蜜饯营养丰富、口感香脆,还具有健脾开胃、补气安神、强精滋肾等功效,同时也为香椿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:
一种香椿保健蜜饯的制作方法,其特征在于:采用新采摘的香椿为主料,辅以丹参根、黄精、白头翁、三七、芍药和黄荆叶,经原料处理→蒸青→护色、硬化→中草药煎煮→蒸馏提取→吸提取液→自然风干→糖煮→蜜制→烘干→整形、包装等多道工序制作而成,具体操作步骤为:
(1)原料处理:选择新采下的香椿3-5cm,除去采摘时混入的黄叶、杂质,清洗后用开水焯6分钟,使香椿口感更清脆,用冷水冲洗进行冷却;
(2)蒸青:采用连续式蒸汽机进行高温杀青,蒸汽杀青温度为220℃,杀青时间为20秒,杀青后立即摊凉散热;
(3)护色、硬化:将蒸青后的香椿置于由水、氯化钙和亚硫酸钠以1∶0.018-0.025∶0.002-0.008的比例混合而成的护色硬化液中,浸泡12小时,再用清水进行漂洗;
(4)中草药煎煮:丹参根、黄精、白头翁、三七、芍药和黄荆叶清洗后切成小段,放入锅中,加水用文火煎煮,煎煮40分钟,离心过滤,制得药汁;
(5)蒸馏提取:将药汁泵入蒸馏器中,蒸馏提取,得提取液;蒸馏提取法既操作简单,也不破坏其营养成分;
(6)吸提取液:将香椿浸入蒸馏后的提取液中,其香椿与提取液的比例为3∶5,在滚筒中搅拌20分钟后静置16小时,然后取出沥干,放置阴凉处自然风干,保留了香椿中的营养成分;
(7)糖煮:将剩余的药汁加入麦芽糖,配制成浓度为28%的糖液,加热煮沸,加入少许甜菊苷和葡萄糖浆,再倒入香椿进行煮制,时间为35分钟,期间每隔10分钟补加一次麦芽糖,使糖液浓度最终达45%时,停止加热;
(8)蜜制:将香椿连同糖液一同倒入真空渗透设备中,进行抽气,实现相对真空状态,温度68℃,真空度26MPa,蜜制2小时后捞出,沥干糖液;
(9)烘干:采用高二氧化碳隧道式干燥设备,进行热风干燥,温度控制在50-55℃,烘制1-2小时,即得香椿脯;
(10)整形、包装:将烘干后的香椿脯进行整形,再用包装袋进行包装,并用真空包装机抽成真空,真空热合封口,其中抽气时间45秒,封口时间3秒,放气时间30秒,高温灭菌,即得成品。
有益效果:本发明采用绿色健康、营养丰富的香椿为原料,经蒸青、蒸馏提取、吸提取液、真空低糖蜜制、热风干燥、整形、包装等多道工序,制得的香椿保健蜜饯口感香脆、营养价值高,还具有消炎解毒、增强机体免疫功能、润滑肌肤的作用,是一种绿色健康、低糖低脂的滋补养生食品。
具体实施方式
实施例1:
一种香椿保健蜜饯的制作方法,具体操作步骤为:
(1)原料处理:选择新采下的香椿3-5cm,除去采摘时混入的黄叶、杂质,清洗后用开水焯5分钟,使香椿口感更清脆,用冷水冲洗进行冷却;
(2)蒸青:采用连续式蒸汽机进行高温杀青,蒸汽杀青温度为180-200℃,杀青时间为25秒,杀青后立即摊凉散热;
(3)护色、硬化:将蒸青后的香椿置于由水、氯化钙和亚硫酸钠以1∶0.03-0.04∶0.01-0.015的比例混合而成的护色硬化液中,浸泡3-4小时,再用清水进行漂洗;
(4)中草药煎煮:沙参、白茅根、地黄、灯心草、菊花和干薄荷叶清洗后切成小段,放入锅中,加水用文火煎煮,煎煮45分钟,离心过滤,制得药汁;
(5)蒸馏提取:将药汁泵入蒸馏器中,蒸馏提取,得提取液;蒸馏提取既操作简单,也不破坏其营养成分;
(6)吸提取液:将香椿浸入蒸馏后的提取液中,其香椿与提取液的比例为2∶3,在滚筒中搅拌8-10分钟后静置6-8小时,然后取出沥干,放置阴凉处自然风干,保留了香椿中的营养成分;
(7)糖煮:将剩余的药汁加入蛋白糖,配制成浓度为40%的糖液,加热煮沸,加入少许冰糖和枣汁,再倒入香椿进行煮制,时间为75分钟,期间每隔15分钟补加一次蛋白糖,使糖液浓度最终达60%时,停止加热;
(8)蜜制:将香椿连同糖液一同倒入真空渗透设备中,进行抽气,实现相对真空状态,温度58℃,真空度18-23MPa,蜜制2-3小时后捞出,沥干糖液;
(9)烘干:采用高二氧化碳隧道式干燥设备,进行热风干燥,温度控制在80℃,烘制5小时,即得香椿脯;
(10)整形、包装:将烘干后的香椿脯进行整形,再用包装袋进行包装,并用真空包装机抽成真空,真空热合封口,其中抽气时间20秒,封口时间3-4秒,放气时间12秒,高温灭菌,即得成品。
实施例2:
一种香椿保健蜜饯的制作方法,具体操作步骤为:
(1)原料处理:选择新采下的香椿2-4cm,除去采摘时混入的黄叶、杂质,清洗后用开水焯1-3分钟,使香椿口感更清脆,用冷水冲洗进行冷却;
(2)蒸青:采用蒸汽机进行高温杀青,蒸汽杀青温度为120-130℃,杀青时间为25秒,杀青后立即摊凉散热;
(3)护色、硬化:将蒸青后的香椿置于由水、氯化钙和亚硫酸钠以1∶0.1-0.15∶0.002-0.006的比例混合而成的护色硬化液中,浸泡8小时,再用清水进行漂洗;
(4)中草药煎煮:玄参、桔梗根、知母、丁香、丹皮和橘叶清洗后切成小段,放入锅中,加水用文火煎煮,煎煮40分钟,离心过滤,制得药汁;
(5)超声波提取:将药汁送入超声波提取锅内,设定超声波频率20-25kHz,保持提取锅恒温45-50℃,经提取35分钟,放出提取液汁并用离心过滤,得提取液;
(6)吸提取液:将香椿浸入蒸馏后的提取液中,其香椿与提取液的比例为3∶4,在滚筒中搅拌20分钟后静置12小时,然后取出沥干,放置阴凉处自然风干,保留了香椿中的营养成分;
(7)糖煮:将剩余的药汁加入蔗糖,配制成浓度为50%的糖液,加热煮沸,加入少许果葡糖浆和甘草,再倒入香椿进行煮制,时间为30分钟,期间每隔12分钟补加一次蔗糖,使糖液浓度最终达65%时,停止加热;
(8)蜜制:将香椿连同糖液一同倒入真空渗透设备中,进行抽气,实现相对真空状态,温度60℃,真空度23-28MPa,蜜制10小时后捞出,沥干糖液;
(9)烘干:采用高二氧化碳隧道式干燥设备,进行热风干燥,温度控制在78℃,烘制4-6小时,即得香椿脯;
(10)整形、包装:将烘干后的香椿脯进行整形,再用包装袋进行包装,并用真空包装机抽成真空,真空热合封口,其中抽气时间15秒,封口时间4秒,放气时间10秒,高温灭菌,即得成品。
以上所述仅为本发明的较佳实施例,凡依本发明权利要求范围所做的均等变化,皆应属本发明权利要求的涵盖范围。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)
1.一种香椿保健蜜饯的制作方法,其特征在于:采用新采摘的香椿为主料,辅以丹参根、黄精、白头翁、三七、芍药和黄荆叶,经原料处理→蒸青→护色、硬化→中草药煎煮→蒸馏提取→吸提取液→自然风干→糖煮→蜜制→烘干→整形、包装等多道工序制作而成,具体操作步骤为:
(1)原料处理:选择新采下的香椿3-5cm,除去采摘时混入的黄叶、杂质,清洗后用开水焯6分钟,使香椿口感更清脆,用冷水冲洗进行冷却;
(2)蒸青:采用连续式蒸汽机进行高温杀青,蒸汽杀青温度为220℃,杀青时间为20秒,杀青后立即摊凉散热;
(3)护色、硬化:将蒸青后的香椿置于由水、氯化钙和亚硫酸钠以1∶0.018-0.025∶0.002-0.008的比例混合而成的护色硬化液中,浸泡12小时,再用清水进行漂洗;
(4)中草药煎煮:丹参根、黄精、白头翁、三七、芍药和黄荆叶清洗后切成小段,放入锅中,加水用文火煎煮,煎煮40分钟,离心过滤,制得药汁;
(5)蒸馏提取:将药汁泵入蒸馏器中,蒸馏提取,得提取液;蒸馏提取法既操作简单,也不破坏其营养成分;
(6)吸提取液:将香椿浸入蒸馏后的提取液中,其香椿与提取液的比例为3∶5,在滚筒中搅拌20分钟后静置16小时,然后取出沥干,放置阴凉处自然风干,保留了香椿中的营养成分;
(7)糖煮:将剩余的药汁加入麦芽糖,配制成浓度为28%的糖液,加热煮沸,加入少许甜菊苷和葡萄糖浆,再倒入香椿进行煮制,时间为35分钟,期间每隔10分钟补加一次麦芽糖,使糖液浓度最终达45%时,停止加热;
(8)蜜制:将香椿连同糖液一同倒入真空渗透设备中,进行抽气,实现相对真空状态,温度68℃,真空度26MPa,蜜制2小时后捞出,沥干糖液;
(9)烘干:采用高二氧化碳隧道式干燥设备,进行热风干燥,温度控制在50-55℃,烘制1-2小时,即得香椿脯;
(10)整形、包装:将烘干后的香椿脯进行整形,再用包装袋进行包装,并用真空包装机抽成真空,真空热合封口,其中抽气时间45秒,封口时间3秒,放气时间30秒,高温灭菌,即得成品。
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