CN107156725A - 一种冰糖猕猴桃粉的制作方法 - Google Patents
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Abstract
一种冰糖猕猴桃粉的制作方法，涉及农产品加工制作技术领域，其特征在于：包括以下步骤，清洗猕猴桃、烘烤猕猴桃、浸泡猕猴桃、再次烘烤、制作无菌桶、放置猕猴桃、制作猕猴桃粉、承装猕猴桃粉。本发明方法合理、制作方便、口感良好。
Description
技术领域
本发明涉及农产品加工制作技术领域，具体涉及一种冰糖猕猴桃粉的制作方法。
背景技术
猕猴桃(Actinidia chinensis Planch)，也称狐狸桃、藤梨、羊桃、木子、毛木果、奇异果、麻藤果等，果形一般为椭圆状，外观呈绿褐色，表皮覆盖浓密绒毛，不可食用，其内是呈亮绿色的果肉和一排黑色的种子。因猕猴喜食，故名猕猴桃；亦有说法是因为果皮覆毛，貌似猕猴而得名，是一种品质鲜嫩，营养丰富，风味鲜美的水果。
猕猴桃的质地柔软，口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物，以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外，还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪。
秦岭北麓是中国猕猴桃资源最丰富的地区，也是世界猕猴桃的原生地，民间人工栽培的历史达一千多年。
而猕猴桃粉是猕猴桃通过加工制成的产品，而一般的猕猴桃粉往往添加了许多其他的材料，这样不仅容易营养流失，而且味道可能就不是纯正的苹果的味道了。
发明内容
本发明所要解决的技术问题在于克服现有的技术缺陷提供一种方法合理、制作方便、口感良好的一种冰糖猕猴桃粉的制作方法。
本发明所要解决的技术问题采用以下的技术方案来实现：
一种冰糖猕猴桃粉的制作方法，其特征在于：包括以下步骤，
步骤一、清洗猕猴桃：选择新鲜、无虫害以及病害的猕猴桃，将猕猴桃摘剥好之后用37-41℃的清水冲洗干净，然后再放入加入了小苏打的36-40℃的纯净水中浸泡10-15分钟，小苏打与清水重量比为1：60，浸泡后取出继续用34-38℃的清水冲洗干净；
步骤二、烘烤猕猴桃：将冲洗干净的猕猴桃切成厚度为0.8-1.2cm的片状，然后放在阳光下晾晒30-33分钟，然后放入74-78℃的烘烤箱中加工27-31分钟，再升温到78-82℃，继续加工22-27分钟；
步骤三、浸泡猕猴桃：将烘烤后的猕猴桃取出买房如浸泡液中浸泡33-37分钟，浸泡时要进行密封处理，并且从浸泡开始时就持续加热到43-47℃，然后保持恒温；
步骤四、再次烘烤：将浸泡后的猕猴桃取出，然后静置30-35分钟，再放入79-83℃的烘烤箱中加工25-30分钟，然后再升温到85-90℃，继续加工33-37分钟；
步骤五、制作无菌桶：选择一个陶瓷桶，然后用清水冲洗干净之后自然晾干，再采用紫外线灭菌50-55分钟；
步骤六、放置猕猴桃：将楠木切割成两瓣，并且用清水冲洗干净，然后放在阳光下晒干，再将烘烤后的猕猴桃放在一瓣的楠木上平铺好之后再盖上另一瓣，在干燥、有阳光、密封的环境中静置45-50分钟；
步骤七、制作猕猴桃粉：将静置后的猕猴桃取出，放置在日光下晾晒35-40分钟，然后放入-20℃的冷冻柜中冷冻1-1.5个小时，然后放入研磨设备或者粉碎设备中加工成粉末状；
步骤八、承装猕猴桃粉：将猕猴桃粉放入桶中，进行抽真空形成真空或者类真空状态，需密封放置；
所述浸泡液由以下重量份的材料制成，
冰糖28份、红糖5份、葡萄汁4份、葡萄糖酸钙7份、中药制剂9份；
包括以下制备步骤，
Ⅰ将中药制剂放入砂锅中，加入其重量1.3倍的纯净水，用武火煎煮3-3.5个小时，然后滤渣留汤剂；
Ⅱ将铁锅加热，然后放入浸泡液材料总重量2.2倍的清水煮沸，然后一次放入浸泡液的材料，每隔3分钟放入一种，边煮边搅拌，待全部放入后，用武火继续熬煮3-3.3个小时；
所述中药制剂由以下重量份的材料制成，
虎杖1份、郁金2份、黄柏3份、茵陈蒿4份、金钱草5份、山栀子6份、附子7份、草乌7份、荔枝核6份、玫瑰花5份、大腹皮4份、槟榔3份、王不留行1份、南瓜子2份、人参1份、三七2份。
本发明的有益效果为：通过清水以及小苏打的清洗能够洗去灰尘、泥土以及各种杂质、虫等等，这样就非常的清洁，而且清洗都是清洗多次的，而通过烘烤能过去除多余的水分，通过浸泡能够保证吸收需要的材料，这样就能够保证冰糖猕猴桃的制作，而且无菌且类真空或者真空能够保证产品的新鲜程度以及质量，放在楠木上会有一种独特的香味。本发明方法合理、制作方便、口感良好。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面进一步阐述本发明。
一种冰糖猕猴桃粉的制作方法，其特征在于：包括以下步骤，
步骤一、清洗猕猴桃：选择新鲜、无虫害以及病害的猕猴桃，将猕猴桃摘剥好之后用37-41℃的清水冲洗干净，然后再放入加入了小苏打的36-40℃的纯净水中浸泡10-15分钟，小苏打与清水重量比为1：60，浸泡后取出继续用34-38℃的清水冲洗干净；
步骤二、烘烤猕猴桃：将冲洗干净的猕猴桃切成厚度为0.8-1.2cm的片状，然后放在阳光下晾晒30-33分钟，然后放入74-78℃的烘烤箱中加工27-31分钟，再升温到78-82℃，继续加工22-27分钟；
步骤三、浸泡猕猴桃：将烘烤后的猕猴桃取出买房如浸泡液中浸泡33-37分钟，浸泡时要进行密封处理，并且从浸泡开始时就持续加热到43-47℃，然后保持恒温；
步骤四、再次烘烤：将浸泡后的猕猴桃取出，然后静置30-35分钟，再放入79-83℃的烘烤箱中加工25-30分钟，然后再升温到85-90℃，继续加工33-37分钟；
步骤五、制作无菌桶：选择一个陶瓷桶，然后用清水冲洗干净之后自然晾干，再采用紫外线灭菌50-55分钟；
步骤六、放置猕猴桃：将楠木切割成两瓣，并且用清水冲洗干净，然后放在阳光下晒干，再将烘烤后的猕猴桃放在一瓣的楠木上平铺好之后再盖上另一瓣，在干燥、有阳光、密封的环境中静置45-50分钟；
步骤七、制作猕猴桃粉：将静置后的猕猴桃取出，放置在日光下晾晒35-40分钟，然后放入-20℃的冷冻柜中冷冻1-1.5个小时，然后放入研磨设备或者粉碎设备中加工成粉末状；
步骤八、承装猕猴桃粉：将猕猴桃粉放入桶中，进行抽真空形成真空或者类真空状态，需密封放置；
所述浸泡液由以下重量份的材料制成，
冰糖28份、红糖5份、葡萄汁4份、葡萄糖酸钙7份、中药制剂9份；
包括以下制备步骤，
Ⅰ将中药制剂放入砂锅中，加入其重量1.3倍的纯净水，用武火煎煮3-3.5个小时，然后滤渣留汤剂；
Ⅱ将铁锅加热，然后放入浸泡液材料总重量2.2倍的清水煮沸，然后一次放入浸泡液的材料，每隔3分钟放入一种，边煮边搅拌，待全部放入后，用武火继续熬煮3-3.3个小时；
所述中药制剂由以下重量份的材料制成，
虎杖1份、郁金2份、黄柏3份、茵陈蒿4份、金钱草5份、山栀子6份、附子7份、草乌7份、荔枝核6份、玫瑰花5份、大腹皮4份、槟榔3份、王不留行1份、南瓜子2份、人参1份、三七2份。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种冰糖猕猴桃粉的制作方法，其特征在于：包括以下步骤，
步骤一、清洗猕猴桃：选择新鲜、无虫害以及病害的猕猴桃，将猕猴桃摘剥好之后用37-41℃的清水冲洗干净，然后再放入加入了小苏打的36-40℃的纯净水中浸泡10-15分钟，小苏打与清水重量比为1：60，浸泡后取出继续用34-38℃的清水冲洗干净；
步骤二、烘烤猕猴桃：将冲洗干净的猕猴桃切成厚度为0.8-1.2cm的片状，然后放在阳光下晾晒30-33分钟，然后放入74-78℃的烘烤箱中加工27-31分钟，再升温到78-82℃，继续加工22-27分钟；
步骤三、浸泡猕猴桃：将烘烤后的猕猴桃取出买房如浸泡液中浸泡33-37分钟，浸泡时要进行密封处理，并且从浸泡开始时就持续加热到43-47℃，然后保持恒温；
步骤四、再次烘烤：将浸泡后的猕猴桃取出，然后静置30-35分钟，再放入79-83℃的烘烤箱中加工25-30分钟，然后再升温到85-90℃，继续加工33-37分钟；
步骤五、制作无菌桶：选择一个陶瓷桶，然后用清水冲洗干净之后自然晾干，再采用紫外线灭菌50-55分钟；
步骤六、放置猕猴桃：将楠木切割成两瓣，并且用清水冲洗干净，然后放在阳光下晒干，再将烘烤后的猕猴桃放在一瓣的楠木上平铺好之后再盖上另一瓣，在干燥、有阳光、密封的环境中静置45-50分钟；
步骤七、制作猕猴桃粉：将静置后的猕猴桃取出，放置在日光下晾晒35-40分钟，然后放入-20℃的冷冻柜中冷冻1-1.5个小时，然后放入研磨设备或者粉碎设备中加工成粉末状；
步骤八、承装猕猴桃粉：将猕猴桃粉放入桶中，进行抽真空形成真空或者类真空状态，需密封放置。
2.根据权利要求1所述的一种冰糖猕猴桃粉的制作方法，其特征在于：所述浸泡液由以下重量份的材料制成，
冰糖28份、红糖5份、葡萄汁4份、葡萄糖酸钙7份、中药制剂9份；
包括以下制备步骤，
Ⅰ将中药制剂放入砂锅中，加入其重量1.3倍的纯净水，用武火煎煮3-3.5个小时，然后滤渣留汤剂；
Ⅱ将铁锅加热，然后放入浸泡液材料总重量2.2倍的清水煮沸，然后一次放入浸泡液的材料，每隔3分钟放入一种，边煮边搅拌，待全部放入后，用武火继续熬煮3-3.3个小时。
3.根据权利要求2所述的一种冰糖猕猴桃粉的制作方法，其特征在于：所述中药制剂由以下重量份的材料制成，
虎杖1份、郁金2份、黄柏3份、茵陈蒿4份、金钱草5份、山栀子6份、附子7份、草乌7份、荔枝核6份、玫瑰花5份、大腹皮4份、槟榔3份、王不留行1份、南瓜子2份、人参1份、三七2份。
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