CN106107842A - 一种养阴润燥山楂板栗膏罐头及其制备方法 - Google Patents
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Abstract
本发明公开了一种养阴润燥山楂板栗膏罐头及其制备方法,是由下列重量份原料制成:海带干粉2‑3、蓝莓醋3‑4、薄荷叶4‑5、藿香1‑2、玉竹1‑2、紫苏叶1‑2、山楂90‑100、白砂糖30‑35、蜂蜜18‑20、适量的柠檬酸、食盐、无水乙醇、乳酸链球菌素和水。本发明将薄荷叶研磨成粘稠浆,再与海带干粉混合均匀,再加入蓝莓醋拌匀后腌制,过滤取滤渣,薄荷叶口感清凉,再加上蓝莓醋的酸甜,味道独特鲜美,营养丰富多样,具有很好的养阴润燥的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种养阴润燥山楂板栗膏罐头及其制备方法。
背景技术
板栗,又名栗、板栗、栗子、风栗,是壳斗科栗属植物,与红枣、柿子一起被称为“三大木本粮食”。板栗富含蛋白质、脂肪、碳水化合物、钙、磷、铁、锌、多种维生素等营养成分,有健脾养胃、补肾强筋、活血止血之功效。孕妇常吃板栗不仅可健身壮骨,而且有利于骨盆的发育成熟,还有消除疲劳的作用。并且炒熟的板栗味道香甜、可口,是一道非常不错的美食。栗子营养丰富,维生素C含量比西红柿高,更是苹果的十几倍。栗子中的矿物质也很全面,含钾、锌、铁等。虽然含量没有榛子高,但仍比苹果等普通水果高得多,尤其是含钾量比苹果高出3倍。板栗有健脾胃、益气、补肾、壮腰、强筋、止血和消肿强心的功效,适合于肾虚引起的腰膝酸软、腰腿不利、小便增多以及脾胃虚寒引起的慢性腹泻、外伤后引起的骨折、瘀血肿痛、筋骨疼痛等症。
板栗进行深加工开发, 不仅能消化目前相对过剩的板栗资源, 而且还大大地提高了板栗的附加值。板栗深加工产品通常比板栗易于贮藏, 贮藏期也长得多。所以进行板栗深加工产品的研究与开发, 并尽早地实施产业化, 对保护栗农的积极性, 保持我国目前旺盛的板栗栽培种植势头, 带动当地经济的发展意义重大, 特别是对把板栗作为当地经济支柱的地区的经济发展有着重大的现实意义。
尽管板栗的深加工产品种类繁多, 但其加工过程都有一个共同的特点, 即都需要剥皮护色、保鲜、保香等工艺。现有技术中有一项板栗膏罐头的开发研制,现有技术有以下缺点:在加工过程中多次使用了硫酸铝钾,硫酸铝钾中含有铝离子,对大脑有伤害,小孩如长期食用,智商会比正常小孩低得多,特别是老年人长时间食用容易使大脑加快呆痴;另外,从板栗壳中可分离出多糖,是一种免疫调节剂,能激活免疫细胞而对正常细胞没有毒副作用,现有技术中没有对板栗壳没做任何的处理,造成了板栗壳大量的浪费;栗子虽营养丰富,但生吃太多板栗不易消化,熟吃太多容易滞气,板栗是高淀粉食物,所含的膳食纤维与米面、蔬菜的纤维结构不同,是大量的不可消化的碳水化合物。胃消化不了,但容易被肠道细菌“消化”,在肠道发酵产气,吃多了会导致腹胀,现有技术的板栗膏没有解决这一问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种养阴润燥山楂板栗膏罐头及其制备方法。
本发明是通过以下技术方案实现的:
一种养阴润燥山楂板栗膏罐头,是由下列重量份原料制成:海带干粉2-3、蓝莓醋3-4、薄荷叶4-5、藿香1-2、玉竹1-2、紫苏叶1-2、山楂90-100、白砂糖30-35、蜂蜜18-20、适量的柠檬酸、食盐、无水乙醇、乳酸链球菌素和水。
所述的一种养阴润燥山楂板栗膏罐头的制备方法,包括以下步骤:(1)将藿香、玉竹、紫苏叶混合加入7-8倍的水熬煮20-30分钟,过滤得药液;
(2)将薄荷叶研磨成粘稠浆,再与海带干粉混合均匀,再加入蓝莓醋拌匀后腌制1-2小时,过滤取滤渣;
(3)将板栗洗净,放在烤箱内,温度为75-80℃烘烤至壳裂开,去壳去皮,板栗壳留着待用,将剥下下的板栗仁立即放入蒸笼内蒸10-12min,再将板栗仁置于含有0.25%柠檬酸和0.2%食盐的护色液中进行护色10-15min,捞出后放入含有0.25%柠檬酸和0.2%食盐的沸水中煮至10-15min,至板栗仁熟透,捞出后立即有流动冷水冷却,得熟板栗仁;
(4)将板栗壳烘干粉碎,过40目筛,在80-90℃条件下,将板栗壳粉用水浸泡20-30min,取上清液,用4倍体积的无水乙醇处理,静置20-22h,用3000r/min离心分离,取沉淀物,将沉淀物在100-103℃条件下烘干即可;
(5)将熟板栗仁、山楂混合再加入20%的水、白砂糖、蜂蜜、0.1%的柠檬酸和0.1%的食盐,在搅拌机搅拌均匀,得混合主料,将乳酸链球菌素用水预先化开,加入0.005%的乳酸链球霉素到混合主料中,将混合主料放入胶体磨中过磨,将步骤(1)(2)(4)中的所得物混合放入胶体磨中过磨,得混合辅料,将混合主料和混合辅料再混合放入胶体磨中过磨,将磨好的混合物料在活塞式浓酱罐装机中对850ml的马口铁空罐进行装罐,然后在封罐机中封罐,封罐真空度为450mmHg柱,再在灭菌温度为115℃条件下灭菌70-75min即可。
本发明的优点是:本发明将薄荷叶研磨成粘稠浆,再与海带干粉混合均匀,再加入蓝莓醋拌匀后腌制,过滤取滤渣,薄荷叶口感清凉,再加上蓝莓醋的酸甜,味道独特鲜美,营养丰富多样,具有很好的养阴润燥的功效;在板栗膏中加入了山楂,山楂含多种有机酸,可增强胃液酸度,提高胃蛋白酶活性,促进蛋白质和淀粉的消化,刺激胃黏膜促进胃液分泌;山楂中的脂肪酶,能促进脂肪的消化,可有效防止板栗吃多会不消化腹胀的问题,且能改善板栗膏的口感;将剥下的板栗仁立即放入蒸笼内蒸,达到钝化板栗仁酶活性的目的,防止褐变;从板栗壳内通过超声波提取法提取多糖,用于板栗膏中,提取率高,减少浪费;将主料和辅料分开胶磨再混合胶磨,共3过磨,使板栗膏含水量均匀,质地细腻,粒度分布均匀;护色液中只加入了柠檬酸和食盐,不含有害物质,安全营养;板栗膏口味好,口感爽滑细腻,色香味俱全。
具体实施方式
一种养阴润燥山楂板栗膏罐头,是由下列重量份原料制成:海带干粉2、蓝莓醋3、薄荷叶4、藿香1、玉竹1、紫苏叶1、山楂90、白砂糖30、蜂蜜18、适量的柠檬酸、食盐、无水乙醇、乳酸链球菌素和水。
所述的一种养阴润燥山楂板栗膏罐头的制备方法,包括以下步骤:(1)将藿香、玉竹、紫苏叶混合加入7倍的水熬煮20分钟,过滤得药液;
(2)将薄荷叶研磨成粘稠浆,再与海带干粉混合均匀,再加入蓝莓醋拌匀后腌制1小时,过滤取滤渣;
(3)将板栗洗净,放在烤箱内,温度为75℃烘烤至壳裂开,去壳去皮,板栗壳留着待用,将剥下下的板栗仁立即放入蒸笼内蒸10min,再将板栗仁置于含有0.25%柠檬酸和0.2%食盐的护色液中进行护色10min,捞出后放入含有0.25%柠檬酸和0.2%食盐的沸水中煮至10min,至板栗仁熟透,捞出后立即有流动冷水冷却,得熟板栗仁;
(4)将板栗壳烘干粉碎,过40目筛,在90℃条件下,将板栗壳粉用水浸泡30min,取上清液,用4倍体积的无水乙醇处理,静置22h,用3000r/min离心分离,取沉淀物,将沉淀物在103℃条件下烘干即可;
(5)将熟板栗仁、山楂混合再加入20%的水、白砂糖、蜂蜜、0.1%的柠檬酸和0.1%的食盐,在搅拌机搅拌均匀,得混合主料,将乳酸链球菌素用水预先化开,加入0.005%的乳酸链球霉素到混合主料中,将混合主料放入胶体磨中过磨,将步骤(1)(2)(4)中的所得物混合放入胶体磨中过磨,得混合辅料,将混合主料和混合辅料再混合放入胶体磨中过磨,将磨好的混合物料在活塞式浓酱罐装机中对850ml的马口铁空罐进行装罐,然后在封罐机中封罐,封罐真空度为450mmHg柱,再在灭菌温度为115℃条件下灭菌70min即可。
Claims (2)
1.一种养阴润燥山楂板栗膏罐头,其特征在于是由下列重量份原料制成:海带干粉2-3、蓝莓醋3-4、薄荷叶4-5、藿香1-2、玉竹1-2、紫苏叶1-2、山楂90-100、白砂糖30-35、蜂蜜18-20、适量的柠檬酸、食盐、无水乙醇、乳酸链球菌素和水。
2.根据权利要求1所述的一种养阴润燥山楂板栗膏罐头的制备方法,其特征在于包括以下步骤:(1)将藿香、玉竹、紫苏叶混合加入7-8倍的水熬煮20-30分钟,过滤得药液;
(2)将薄荷叶研磨成粘稠浆,再与海带干粉混合均匀,再加入蓝莓醋拌匀后腌制1-2小时,过滤取滤渣;
(3)将板栗洗净,放在烤箱内,温度为75-80℃烘烤至壳裂开,去壳去皮,板栗壳留着待用,将剥下下的板栗仁立即放入蒸笼内蒸10-12min,再将板栗仁置于含有0.25%柠檬酸和0.2%食盐的护色液中进行护色10-15min,捞出后放入含有0.25%柠檬酸和0.2%食盐的沸水中煮至10-15min,至板栗仁熟透,捞出后立即有流动冷水冷却,得熟板栗仁;
(4)将板栗壳烘干粉碎,过40目筛,在80-90℃条件下,将板栗壳粉用水浸泡20-30min,取上清液,用4倍体积的无水乙醇处理,静置20-22h,用3000r/min离心分离,取沉淀物,将沉淀物在100-103℃条件下烘干即可;
(5)将熟板栗仁、山楂混合再加入20%的水、白砂糖、蜂蜜、0.1%的柠檬酸和0.1%的食盐,在搅拌机搅拌均匀,得混合主料,将乳酸链球菌素用水预先化开,加入0.005%的乳酸链球霉素到混合主料中,将混合主料放入胶体磨中过磨,将步骤(1)(2)(4)中的所得物混合放入胶体磨中过磨,得混合辅料,将混合主料和混合辅料再混合放入胶体磨中过磨,将磨好的混合物料在活塞式浓酱罐装机中对850ml的马口铁空罐进行装罐,然后在封罐机中封罐,封罐真空度为450mmHg柱,再在灭菌温度为115℃条件下灭菌70-75min即可。
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