CN106174291A - 一种复合龙眼荔枝糊的制备方法 - Google Patents
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Abstract
本发明公开一种复合龙眼荔枝糊的制备方法,属于食品加工技术领域。具体以龙眼荔枝果肉为主要原料,再配与麦芽糊精等制备成为一种特色的复合龙眼荔枝糊制品。通过实施本发明,将龙眼和荔枝有机组合起来,制备出来的复合龙眼荔枝糊产品形态理想并很好地保留了龙眼和荔枝原有的营养和功能成分。具有补脾益肝、理气补血、温中止痛、补心安神、延年益寿之功效,也用于头昏、失眠、心悸怔忡、虚赢、病后或产后体虚及由于脾虚所致之下血失血症。
Description
技术领域
本发明涉及食品加工技术领域,具体是一种复合龙眼荔枝糊的制备方法。
技术背景
龙眼和荔枝虽然营养价值都极高但由于成熟后均不耐储存、保鲜时间短,容易腐烂变质,所以成熟的龙眼和荔枝不宜外调销售,市场受到局限。为此,要保证龙眼和荔枝产业的可持续发展,深加工技术也就显得十分的重要。龙眼和荔枝深加工是稳定市场收购价,保障种植户利益、带动种植户增收致富等方面具有举足轻重的作用。多年来,经过行业内多方的研究开发,深加工出来的龙眼和荔枝产品已呈多样化,但目前市场上还没有复合龙眼荔枝糊的制备产品。龙眼和荔枝同属亚热带水果,均产于中国南部及西南部,两者营养价值都极高,科学家研究发现,每100克龙眼果肉中含全糖12%~23%、葡萄糖26.91%、酒石酸1.26%、蛋白质1.41%、脂肪0.45%、维生素C163.7毫克、维生素K196.6毫克,还有维生素B1、B2、P、多种氨基酸、皂素、X-甘氨酸、鞣质、胆碱等。龙眼除含丰富的葡萄糖、蔗糖和蛋白质外,含铁量也比较高,可在提高热能、补充营养的同时促进血红蛋白再生,从而达到补血的效果。荔枝含葡萄糖、蔗糖、蛋白质、脂肪、胡萝卜素、维生素B1、B2、C,叶酸、柠檬酸、苹果酸、钙、磷、铁、精氨酸、色氨酸等成分。
发明内容
本发明的目的是提供一种复合龙眼荔枝糊的制备方法。可实现对龙眼荔枝的综合利用,制作简单、食用方便,且便于储存,大大提高其经济价值。
本发明的技术方案:
一种复合龙眼荔枝糊的制备方法,由龙眼肉25公斤、荔枝肉25公斤、蔗糖12公斤、麦芽糊精50公斤、抗坏血酸0.2公斤、清水3公斤组成。
本发明是通过以下方案来实现的:
(1)混合打浆:将上述龙眼肉和荔枝肉混合均匀,把混合果肉经过打浆打成肉泥。
(2)拌料处理:在混料机中将上述麦芽糊精、蔗糖和混合果肉肉泥混合起来并搅拌均匀成一种混合物料,用上述清水把抗坏血酸稀释至固体物全溶溶解于水,接着同样在混料机内将稀释的抗坏血酸拌入混合物料中并搅拌均匀。
(3)真空干燥:采用低温真空干燥法进行干燥,将混合物料放入托盘并移至真空干燥箱内,在温度是40℃、压力是98KPA的条件下干燥1小时。
(4)粉碎处理:从真空干燥箱取出混合物料后,把混合物料冷却至常温后接着轧碎至30~50目,然后将轧碎的混合物料再通过超微粉碎至能过300目的粉末物状。
(5)真空包装:抽完包装袋里的空气,按量包装就得到一种复合龙眼荔枝糊成品。
本发明既有如下优点:
(1)本发明所提出的复合龙眼荔枝糊其制备方法不但构思新颖,而且加工方法工艺简单,容易实施。
(2)实施本发明所需的主要原料龙眼和荔枝在产地资源十分丰富,而且价格低廉,原料容易组织。通过实施本发明,将龙眼和荔枝有机组合起来,制备出来的复合龙眼荔枝糊产品形态理想,产品很好地保留了龙眼及荔枝原有的营养和功能成分,增强了该糊制品的特殊功能;此外,所制备而得的糊制品不但营养丰富、容易消化吸收,而且口感好,食用和运输极为方便,可当休闲食品、又可当主食,老少皆可食用,市场前景非常好。
(3)通过实施本发明,改变了目前市场上龙眼及荔枝深加工产品稀少的现状,解决了龙眼及荔枝的产后出路,并带动龙眼及荔枝相关产业的发展,形成新的经济增长点,具有巨大的经济效益和社会效益。
注意事项:(1)龙眼荔枝均属湿热食物,多食易滞气,有上火发炎症状的时侯不宜食用,内有痰火或阴虚火旺,以及湿滞停饮者忌食;(2)糖尿病患者忌食;患有咽喉干疼、牙龈肿痛痤疮、外科痈疽疔疮、妇女***、尿道炎、月经过多者也忌食。
有益效果:具有补脾益肝、理气补血、温中止痛、补心安神、延年益寿之功效,也用于头昏、失眠、心悸怔忡、虚赢、病后或产后体虚及由于脾虚所致之下血失血症。
具体实施方式
下面结合实施例对本发明的方法进一步说明.
一种复合龙眼荔枝糊的制备方法,由龙眼肉25公斤、荔枝肉25公斤、蔗糖12公斤、麦芽糊精50公斤、抗坏血酸0.2公斤、清水3公斤组成。
本发明是通过以下方案来实现的:
(1)混合打浆:将上述龙眼肉和荔枝肉混合均匀,把混合果肉经过打浆打成肉泥。
(2)拌料处理:在混料机中将上述麦芽糊精、蔗糖和混合果肉肉泥混合起来并搅拌均匀成一种混合物料,用上述清水把抗坏血酸稀释至固体物全溶溶解于水,接着同样在混料机内将稀释的抗坏血酸拌入混合物料中并搅拌均匀。
(3)真空干燥:采用低温真空干燥法进行干燥,将混合物料放入托盘并移至真空干燥箱内,在温度是40℃、压力是98KPA的条件下干燥1小时。
(4)粉碎处理:从真空干燥箱取出混合物料后,把混合物料冷却至常温后接着轧碎至30~50目,然后将轧碎的混合物料再通过超微粉碎至能过300目的粉末物状。
(5)真空包装:抽完包装袋里的空气,按量包装就得到一种复合龙眼荔枝糊成品。
注意事项:(1)龙眼荔枝均属湿热食物,多食易滞气,有上火发炎症状的时侯不宜食用,内有痰火或阴虚火旺,以及湿滞停饮者忌食;(2)糖尿病患者忌食;患有咽喉干疼、牙龈肿痛痤疮、外科痈疽疔疮、妇女***、尿道炎、月经过多者也忌食。
Claims (1)
1.一种复合龙眼荔枝糊的制备方法,其特征在于配方、制作方法和注意事项具体如下:
(1)配方:由龙眼肉25公斤、荔枝肉25公斤、蔗糖12公斤、麦芽糊精50公斤、抗坏血酸0.2公斤、清水3公斤组成;
(2)制作方法:
a、混合打浆:将上述龙眼肉和荔枝肉混合均匀,把混合果肉经过打浆打成肉泥;
b、拌料处理:在混料机中将上述麦芽糊精、蔗糖和混合果肉肉泥混合起来并搅拌均匀成一种混合物料,用上述清水把抗坏血酸稀释至固体物全溶溶解于水,接着同样在混料机内将稀释的抗坏血酸拌入混合物料中并搅拌均匀;
c、真空干燥:采用低温真空干燥法进行干燥,将混合物料放入托盘并移至真空干燥箱内,在温度是40℃、压力是98KPA的条件下干燥1小时;
d、粉碎处理:从真空干燥箱取出混合物料后,把混合物料冷却至常温后接着轧碎至30~50目,然后将轧碎的混合物料再通过超微粉碎至能过300目的粉末物状;
e、真空包装:抽完包装袋里的空气,按量包装就得到一种复合龙眼荔枝糊成品;
(3)注意事项:a、龙眼荔枝均属湿热食物,多食易滞气,有上火发炎症状的时侯不宜食用,内有痰火或阴虚火旺,以及湿滞停饮者忌食;b、糖尿病患者忌食;患有咽喉干疼、牙龈肿痛痤疮、外科痈疽疔疮、妇女***、尿道炎、月经过多者也忌食。
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