The invention discloses a preparation method of a jelly, freeze-dried and dried Hawthorn piece, which comprises the following process steps: 1) freezing: crataegi fruit is frozen in a cold storage, sliced to be sliced; 2) mixing sugar solution, mixing lemon juice, honey and ice sugar evenly, then adding citric acid and vitamin C, sugar solution; 3) vacuum osmotic sugar: Mountain After the sliced hawthorn fruit was soaked with the sugar solution in proportion to 1:0.5, the vacuum adsorption was used to adsorb the fruit, and the semi-finished product was obtained. 4) step 3) the finished product was obtained by quick freezing, vacuum freeze-drying and microwave sterilization. The present invention applies Hawthorn slices to the preparation of traditional freeze-dried tablets, adding lemon juice, citric acid and vitamin C, at the same time adjusting the amount of each raw material and the important process parameters, so that it has a stable dispersion after mixing with the honey. The product prepared by the invention has no additives, and has excellent gastric and digestion functions, and can be used as a long-term drink for daily consumption and health care.
【技术实现步骤摘要】
一种健胃消食冻干山楂片的制备方法
本专利技术涉及食品加工领域,特别涉及一种山楂片的制备方法。
技术介绍
山楂作为人们日常生活中常见的食材之一,其味甘、性微温酸,入脾、胃、肝经;具有消食健胃,活血化瘀,驱虫之功效;主治肉食积滞、小儿乳食停滞、胃脘腹痛、瘀血经闭、产后瘀阻、心腹刺痛、疝气疼痛、高血脂症等。现市面上多将山楂切片后烘干制成山楂片,供人们冲泡得山楂水食用,然而这种方式常常因其口味单一、易吸潮导致冲泡出的山楂水味道欠佳而难以得到人们喜爱。
技术实现思路
本专利技术的目的在于针对上述现有技术的不足,提供一种健胃消食冻干山楂片的制备方法,其制备得的冻干山楂片经冲泡后可作为日常具有健胃消食功效的饮品饮用。本专利技术所采取的技术方案是:一种健胃消食冻干山楂片的制备方法,其包括如下工艺步骤:1)冷冻:将新鲜完整的山楂果置于冷藏库冷冻处理1~1.5h,经筛选处理剔除质量不佳的山楂果,将剩余合格的山楂果洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:将柠檬汁、蜂蜜和冰糖混合搅拌均匀,后加入柠檬酸和维生素C,继续搅拌,控制温度在40~55℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得山楂果切片后与步骤2)所得糖液以1:0.5比例进行浸泡处理,待山楂片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为12~18min,然后常压静置20~30min,将静置后的山楂片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干、微波杀菌处理,得成品。作为上述方案的进一步改进,步骤2 ...
【技术保护点】
一种健胃消食冻干山楂片的制备方法,其特征在于,包括如下工艺步骤:1)冷冻:将新鲜完整的山楂果置于冷藏库冷冻处理1~1.5h,经筛选处理剔除质量不佳的山楂果,将剩余合格的山楂果洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:将柠檬汁、蜂蜜和冰糖混合搅拌均匀,后加入柠檬酸和维生素C,继续搅拌,控制温度在40~55℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得山楂果切片后与步骤2)所得糖液以1:0.5比例进行浸泡处理,待山楂片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为12~18min,然后常压静置20~30min,将静置后的山楂片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干、微波杀菌处理,得成品。
【技术特征摘要】
1.一种健胃消食冻干山楂片的制备方法,其特征在于,包括如下工艺步骤:1)冷冻:将新鲜完整的山楂果置于冷藏库冷冻处理1~1.5h,经筛选处理剔除质量不佳的山楂果,将剩余合格的山楂果洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:将柠檬汁、蜂蜜和冰糖混合搅拌均匀,后加入柠檬酸和维生素C,继续搅拌,控制温度在40~55℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得山楂果切片后与步骤2)所得糖液以1:0.5比例进行浸泡处理,待山楂片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为12~18min,然后常压静置20~30min,将静置后的山楂片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干...
【专利技术属性】
技术研发人员:郭觅,陈中元,
申请(专利权)人:佛山市创思特音响有限公司,
类型:发明
国别省市:广东,44
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