CN112806466A - 一种固元山楂糕及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种固元山楂糕,原料组成成分按重量份数由以下比例组成:黑芝麻5~8份、核桃仁5~8份、红枣5~10份、阿胶3~5份、冰糖15~20份、白砂糖15~20份、甘草6~12份、增稠剂2~4份、山楂50~70份。此外本发明还提供一种上述固元山楂糕的制备方法。本发明不额外添加凝固剂、色素和化学防腐剂,采用本发明配方和制备方法制备出来的山楂糕,口感细腻,有嚼劲,外形好,本品添加有黑芝麻、核桃仁、红枣、阿胶等辅料,具有补肝肾、润五脏、益气力、润肠通便、补中益气,养血安神的功效。
Description
技术领域
本发明涉及一种食品加工技术领域,具体是一种固元山楂糕及其制备方法。
背景技术
山楂,别称:山里果,山里红,酸里红,山里红果,酸枣,红果,红果子;属于蔷薇科山楂属,为核果类水果,核质硬,果肉薄,味微酸涩。果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用,因此山楂及其制品自古以来一直被人们的青睐。
目前市场上的山楂糕产品主要以纯山楂果实制成,鲜少有添加其他保健成分,此类型的山楂糕虽具有一定的保健功效,但口感和保健功效单一,且无特殊风味,不能满足不同市场和人群的需求。
发明内容
本发明的目的在于提供一种固元山楂糕及其制备方法,口味独特,具有具有补肝肾、润五脏、益气力、润肠通便的效果。
为了实现上述目的,本发明提供了一种固元山楂糕,原料组成成分按重量份数由以下比例组成: 黑芝麻5~8份、核桃仁5~8份、红枣5~10份、阿胶3~5份、冰糖15~20份、白砂糖15~20份、甘草6~12份、增稠剂2~4份、山楂50~70份。
本发明进一步的,所述增稠剂为明胶,卡拉胶,魔芋胶,刺槐豆胶或琼脂中的一种。
本发明还提供一种制备上述固元山楂糕的方法,包括以下步骤:
A.筛选清洗:按上述配比选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,放入去籽机中去籽,再去掉两头的结蒂,再用清水洗净并沥去水分;
B. 漂烫:对去籽后的山楂果实进行漂烫处理,得到漂烫后的山楂果实;
C.打浆:按照上述配比将柠檬、薄荷和甘草通过清洗、混合、过滤、静置;将清洗好的山楂以及柠檬、薄荷、甘草按照配比要求并掺入适量水放入打浆机打浆;
D.熬制糖浆:按上述配比称取冰糖、白砂糖及水进行熬制处理,得到糖浆;
E.混合糖浆搅拌:打浆后,按照重量份比要求加入糖浆在搅拌机内搅匀;
F.静置凝固:拌匀后的浆液倒入盘中静置冷凝;
G.切分:将凝固后的产品切分为大片待用;
H.烘烤:将上述大片放入烘烤箱,进行多次低温烘烤,制成山楂脯;
I.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
本发明进一步的,所述步骤C中山楂与水的比列为3:1~4.5:1。
本发明进一步的,所述步骤H中烘烤温度为36~48度,烘烤3至5次,每次烘烤12小时。
本发明的有益效果是:(1)本发明主要原料为新鲜的天然纯山楂,不额外添加凝固剂、色素和化学防腐剂,采用本发明配方和制备方法制备出来的山楂糕,口感细腻,有嚼劲,外形好。
(2)本品添加有黑芝麻、核桃仁、红枣、阿胶等辅料,具有补肝肾、润五脏、益气力、润肠通便、补中益气,养血安神。
(3)漂烫后的山楂果实能够保证呈现山楂的鲜红色泽;糖浆熬制的要求与山楂漂烫的要求分别控制,控制得更精准;如果某个操作发现有误操作也容易纠正可以降低损失。
(4)相较于传统的高温烘烤,本发明低温烘烤方法是控制温度在36℃~48℃,多次烘烤,并配合新风净化循环***,更精准的控制水分含量。改进之后的烘烤方法,使山楂糕受热均匀,表里松软如一,低温环境最大限度保留营养成分不流失,比如VC不被高温氧化。并且可以增加更多的活性成分或营养元素,使在其温度范围内较好保留,精确控制水分含量可以更加精确控制成品储存时间。
具体实施方式
下面对本发明作进一步说明。
实施例1
一种固元山楂糕,原料组成成分按重量份数由以下比例组成:
黑芝麻5份、核桃仁5份、红枣5份、阿胶3份、冰糖15份、白砂糖20份、甘草6份、增稠剂2份、山楂50份。
其中,增稠剂为明胶,卡拉胶,魔芋胶,刺槐豆胶或琼脂中的一种。
其制备方法,包括以下步骤:
A.筛选清洗:按上述配比选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,放入去籽机中去籽,再去掉两头的结蒂,再用清水洗净并沥去水分;
B. 漂烫:对去籽后的山楂果实进行漂烫处理,得到漂烫后的山楂果实;
C.打浆:按照上述配比将柠檬、薄荷和甘草通过清洗、混合、过滤、静置;将清洗好的山楂以及柠檬、薄荷、甘草按照配比要求并掺入适量水放入打浆机打浆,山楂与水的比列为4.5:1;
D.熬制糖浆:按上述配比称取冰糖、白砂糖及水进行熬制处理,得到糖浆;
E.混合糖浆搅拌:打浆后,按照重量份比要求加入糖浆在搅拌机内搅匀;
F.静置凝固:拌匀后的浆液倒入盘中静置冷凝;
G.切分:将凝固后的产品切分为大片待用,对切分食品的接触面进行清理消毒;
H.烘烤:将上述大片放入烘烤箱,进行3次低温烘烤,每次烘烤12小时,烘烤温度为48度,制成山楂脯;
I.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
实施例2
一种固元山楂糕,原料组成成分按重量份数由以下比例组成:
黑芝麻6份、核桃仁6份、红枣7份、阿胶4份、冰糖17份、白砂糖18份、甘草8份、增稠剂3份、山楂60份。
其中,增稠剂为明胶,卡拉胶,魔芋胶,刺槐豆胶或琼脂中的一种。
其制备方法,包括以下步骤:
A.筛选清洗:按上述配比选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,放入去籽机中去籽,再去掉两头的结蒂,再用清水洗净并沥去水分;
B. 漂烫:对去籽后的山楂果实进行漂烫处理,得到漂烫后的山楂果实;
C.打浆:按照上述配比将柠檬、薄荷和甘草通过清洗、混合、过滤、静置;将清洗好的山楂以及柠檬、薄荷、甘草按照配比要求并掺入适量水放入打浆机打浆;山楂与水的比列为4:1;
D.熬制糖浆:按上述配比称取冰糖、白砂糖及水进行熬制处理,得到糖浆;
E.混合糖浆搅拌:打浆后,按照重量份比要求加入糖浆在搅拌机内搅匀;
F.静置凝固:拌匀后的浆液倒入盘中静置冷凝;
G.切分:将凝固后的产品切分为大片待用;对切分食品的接触面进行清理消毒;
H.烘烤:将上述大片放入烘烤箱,进行4次低温烘烤,每次烘烤12小时,烘烤温度为42度,制成山楂脯;
I.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
实施例3
一种固元山楂糕,原料组成成分按重量份数由以下比例组成:
黑芝麻8份、核桃仁8份、红枣10份、阿胶5份、冰糖20份、白砂糖20份、甘草12份、增稠剂4份、山楂70份。
其中,增稠剂为明胶,卡拉胶,魔芋胶,刺槐豆胶或琼脂中的一种。
其制备方法,包括以下步骤:
A.筛选清洗:按上述配比选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,放入去籽机中去籽,再去掉两头的结蒂,再用清水洗净并沥去水分;
B. 漂烫:对去籽后的山楂果实进行漂烫处理,得到漂烫后的山楂果实;
C.打浆:按照上述配比将柠檬、薄荷和甘草通过清洗、混合、过滤、静置;将清洗好的山楂以及柠檬、薄荷、甘草按照配比要求并掺入适量水放入打浆机打浆;山楂与水的比列为3:1;
D.熬制糖浆:按上述配比称取冰糖、白砂糖及水进行熬制处理,得到糖浆;
E.混合糖浆搅拌:打浆后,按照重量份比要求加入糖浆在搅拌机内搅匀;
F.静置凝固:拌匀后的浆液倒入盘中静置冷凝;
G.切分:将凝固后的产品切分为大片待用;对切分食品的接触面进行清理消毒;
H.烘烤:将上述大片放入烘烤箱,进行5次低温烘烤,每次烘烤12小时,烘烤温度为36度,制成山楂脯;
I.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种固元山楂糕,其特征在于,原料组成成分按重量份数由以下比例组成:
黑芝麻5~8份、核桃仁5~8份、红枣5~10份、阿胶3~5份、冰糖15~20份、白砂糖15~20份、甘草6~12份、增稠剂2~4份、山楂50~70份。
2.根据权利要求1所述的一种固元山楂糕,其特征在于,所述增稠剂为明胶,卡拉胶,魔芋胶,刺槐豆胶或琼脂中的一种。
3.一种制备权利要求1或2所述固元山楂糕的方法,其特征在于,包括以下步骤:
A.筛选清洗:按上述配比选取新鲜饱满的山楂、成熟度八至九成的果实,挑出虫害、病、霉烂果,放入去籽机中去籽,再去掉两头的结蒂,再用清水洗净并沥去水分;
B. 漂烫:对去籽后的山楂果实进行漂烫处理,得到漂烫后的山楂果实;
C.打浆:按照上述配比将柠檬、薄荷和甘草通过清洗、混合、过滤、静置;将清洗好的山楂以及柠檬、薄荷、甘草按照配比要求并掺入适量水放入打浆机打浆;
D.熬制糖浆:按上述配比称取冰糖、白砂糖及水进行熬制处理,得到糖浆;
E.混合糖浆搅拌:打浆后,按照重量份比要求加入糖浆在搅拌机内搅匀;
F.静置凝固:拌匀后的浆液倒入盘中静置冷凝;
G.切分:将凝固后的产品切分为大片待用;
H.烘烤:将上述大片放入烘烤箱,进行多次低温烘烤,制成山楂脯;
I.包装:由加工成的山楂脯,切分为小方片、圆片、或块状,而后叠压包装成型。
4.根据权利要求3所述的一种制备固元山楂糕的方法,其特征在于,所述步骤C中山楂与水的比列为3:1~4.5:1。
5.根据权利要求3所述的一种制备固元山楂糕的方法,其特征在于,所述步骤H中烘烤温度为36~48度,烘烤3至5次,每次烘烤12小时。
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