CN107997055A - 一种健脾养胃黄桃干的加工方法 - Google Patents
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Abstract
本发明公开了一种健脾养胃黄桃干的加工方法，所述黄桃干由以下重量份的原料制成：黄桃80‑90份、山楂5‑8份、白术2‑4份、白茯苓2‑4份、陈皮3‑6份、桑葚子1‑4份、白芍药1‑3份、麦芽1‑3份、山药1‑3份、蜂蜜5‑10份、酸奶20‑40份；所述健脾养胃黄桃干的加工方法，包括以下步骤：中药的熬制；黄桃的选择与处理；黄桃片在滤液中煮制、浸泡、放入蜂蜜和酸奶中，搅拌均匀，继续浸泡2‑4小时；将黄桃干微波干燥、液氮进行速冻、液氮喷淋冷冻、升华干燥、真空包装。本发明通过微波干燥、液氮速冻、真空冷冻干燥有机结合，提高黄桃干的生产效率和降低生产成本；加入了多种中药材，具有健脾养胃、消食化积、补阴益髓、调和理气、健脾补肺、益胃补肾、固肾益精、聪耳明目等功效。
Description
技术领域
本发明涉及农产品加工领域，具体是一种健脾养胃黄桃干的加工方法。
背景技术
水果之所以很多人喜欢吃，是因为它们不仅味美，更重要的是它富含人体所需的各种营养素，但水果在常温下很容易腐烂变质从而使营养成分流失。目前市场上销售的水果干，大多是糖浸的，还有去皮去籽晒干的，为防止果干生虫或霉变，在制干前都要浸硫处理，或熏或泡，如果不这样处理保质期很短，要是处理了则果干中的硫含量超标，对消费者的身体健康是不利的，再则越来越多的人都喜欢低糖果干，不喜欢糖分高的果干。真空冷冻干燥的水果色香味与鲜品基本相同，可最大限度的保留水果的营养成分，复水性好，易于长期保存，重量轻且便于运输。但目前制作黄桃干的方法仍有待研究，尤其是在更全面的保存黄桃的营养物质以及充分除去黄桃内的水分还需要进一步研究。
发明内容
本发明的目的在于提供一种健脾养胃黄桃干的加工方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种健脾养胃黄桃干的加工方法，所述黄桃干由以下重量份的原料制成：
黄桃80-90份、山楂5-8份、白术2-4份、白茯苓2-4份、陈皮3-6份、桑葚子1-4份、白芍药1-3份、麦芽1-3份、山药1-3份、蜂蜜5-10份、酸奶20-40份；
所述健脾养胃黄桃干的加工方法，包括以下步骤：
(1)中药的熬制：将山楂、白术、白茯苓、陈皮、桑葚子、白芍药、麦芽、山药加入10倍的清水武火烧开，文火熬煮3-4小时，自然冷却，过滤后留滤液备用；
(2)黄桃的选择与处理：选择新鲜、八成熟、无腐烂、碰伤、无农药残留的黄桃，用清水清洗去除黄桃表面的毛和杂质，杀菌后，削皮、切片，黄桃片的厚度为1-1.5cm，将黄桃片放入0.8-1.5％的淡盐水中浸泡备用；
(3)将黄桃片放入步骤(1)制得的滤液中煮沸，维持10-15分钟后，降温，黄桃片继续在滤液中浸泡一夜，捞出，放入蜂蜜和酸奶中，搅拌均匀，继续浸泡2-4小时；
(4)将黄桃干置于微波干燥装置内进行微波干燥，微波干燥的功率为6-8KW，真空度为10-15KPa，脱去黄桃片中55-60％的水分，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2-2.5分钟，速冻后置于真空冷冻干燥装置中进行升华干燥，使得黄桃中的水分降至5-6％，然后真空包装后即可得到黄桃干。
所述黄桃干由以下重量份的原料制成：
黄桃85份、山楂6份、白术3份、白茯苓3份、陈皮4份、桑葚子2份、白芍药2份、麦芽2份、山药2份、蜂蜜8份、酸奶30份。
步骤(2)中，所述杀菌方法包括水漂烫灭菌法、高压灭菌法、辐射灭菌法或微波灭菌法。
与现有技术相比，本发明的有益效果是：
黄桃微煮可使黄桃中的水分向外流出，有利于在静止时能够充分地吸收中药熬煮后的汤汁，从而提高黄桃的营养和风味；本发明在常温下对黄桃进行干燥脱水处理，使得制得的黄桃片中的营养组分不被破坏，提高黄桃干的营养价值；另外通过微波干燥、液氮速冻、真空冷冻干燥有机结合，既能实现将黄桃片中的水分降至最低，又可克服单独使用其中一种操作手段导致脱水效果不理想或者操作时间过长的缺陷，提高黄桃干的生产效率和降低生产成本；加入了山楂、白术、白茯苓、陈皮、桑葚子、白芍药、麦芽、山药多种中药材，使得制得的黄桃干具有健脾养胃、消食化积、补阴益髓、调和理气、健脾补肺、益胃补肾、固肾益精、聪耳明目等功效；且加工过程中不用硫磺熏制，保证产品质量；加工过程中加入了蜂蜜，使黄桃本身具备的补充热量，助消化，利***的功效更加明显；本法所制成黄桃干，保质期更长，更利于长途运输和保存。
具体实施方式
一种健脾养胃黄桃干的加工方法，所述黄桃干由以下重量份的原料制成：
黄桃80-90份、山楂5-8份、白术2-4份、白茯苓2-4份、陈皮3-6份、桑葚子1-4份、白芍药1-3份、麦芽1-3份、山药1-3份、蜂蜜5-10份、酸奶20-40份；
所述健脾养胃黄桃干的加工方法，包括以下步骤：
(1)中药的熬制：将山楂、白术、白茯苓、陈皮、桑葚子、白芍药、麦芽、山药加入10倍的清水武火烧开，文火熬煮3-4小时，自然冷却，过滤后留滤液备用；
(2)黄桃的选择与处理：选择新鲜、八成熟、无腐烂、碰伤、无农药残留的黄桃，用清水清洗去除黄桃表面的毛和杂质，杀菌后，削皮、切片，黄桃片的厚度为1-1.5cm，将黄桃片放入0.8-1.5％的淡盐水中浸泡备用；
(3)将黄桃片放入步骤(1)制得的滤液中煮沸，维持10-15分钟后，降温，黄桃片继续在滤液中浸泡一夜，捞出，放入蜂蜜和酸奶中，搅拌均匀，继续浸泡2-4小时；
(4)将黄桃干置于微波干燥装置内进行微波干燥，微波干燥的功率为6-8KW，真空度为10-15KPa，脱去黄桃片中55-60％的水分，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2-2.5分钟，速冻后置于真空冷冻干燥装置中进行升华干燥，使得黄桃中的水分降至5-6％，然后真空包装后即可得到黄桃干。
所述黄桃干由以下重量份的原料制成：
黄桃85份、山楂6份、白术3份、白茯苓3份、陈皮4份、桑葚子2份、白芍药2份、麦芽2份、山药2份、蜂蜜8份、酸奶30份。
步骤(2)中，所述杀菌方法包括水漂烫灭菌法、高压灭菌法、辐射灭菌法或微波灭菌法。
Claims (3)
1.一种健脾养胃黄桃干的加工方法，其特征在于，所述黄桃干由以下重量份的原料制成：
黄桃80-90份、山楂5-8份、白术2-4份、白茯苓2-4份、陈皮3-6份、桑葚子1-4份、白芍药1-3份、麦芽1-3份、山药1-3份、蜂蜜5-10份、酸奶20-40份；
所述健脾养胃黄桃干的加工方法，包括以下步骤：
(1)中药的熬制：将山楂、白术、白茯苓、陈皮、桑葚子、白芍药、麦芽、山药加入10倍的清水武火烧开，文火熬煮3-4小时，自然冷却，过滤后留滤液备用；
(2)黄桃的选择与处理：选择新鲜、八成熟、无腐烂、碰伤、无农药残留的黄桃，用清水清洗去除黄桃表面的毛和杂质，杀菌后，削皮、切片，黄桃片的厚度为1-1.5cm，将黄桃片放入0.8-1.5％的淡盐水中浸泡备用；
(3)将黄桃片放入步骤(1)制得的滤液中煮沸，维持10-15分钟后，降温，黄桃片继续在滤液中浸泡一夜，捞出，放入蜂蜜和酸奶中，搅拌均匀，继续浸泡2-4小时；
(4)将黄桃干置于微波干燥装置内进行微波干燥，微波干燥的功率为6-8KW，真空度为10-15KPa，脱去黄桃片中55-60％的水分，然后用液氮进行速冻，液氮的温度为-196℃，液氮喷淋冷冻的时间为2-2.5分钟，速冻后置于真空冷冻干燥装置中进行升华干燥，使得黄桃中的水分降至5-6％，然后真空包装后即可得到黄桃干。
2.根据权利要求1所述的健脾养胃黄桃干的加工方法，其特征在于，所述黄桃干由以下重量份的原料制成：
黄桃85份、山楂6份、白术3份、白茯苓3份、陈皮4份、桑葚子2份、白芍药2份、麦芽2份、山药2份、蜂蜜8份、酸奶30份。
3.根据权利要求1所述的健脾养胃黄桃干的加工方法，其特征在于，步骤(2)中，所述杀菌方法包括水漂烫灭菌法、高压灭菌法、辐射灭菌法或微波灭菌法。
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