CN103494156A - 一种灰树花酱油的加工方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了一种灰树花酱油的加工方法,其特征在于该方法采用了步骤(一)原料处理,步骤(二)酱油制备,步骤(三)包装等工艺步骤。本发明制备的灰树花酱油,味道鲜美,能促进食欲,而且具有灰树花的保健功能。本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域,具体涉及是一种灰树花酱油的加工方法。
背景技术
酱油,用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲,是中国的传统调味品。酱油俗称豉油,主要由大豆、淀粉、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。
灰树花是以意大利人发现的一种蕈类命名的。在亚洲地区,灰树花是颇受人们欢迎的烹饪及药用蘑菇,呈灰色或淡褐色,肉质嫩脆、味如鸡丝,脆似玉兰,鲜美诱口。灰树花营养丰富,经检测每一百克干灰树花中含有蛋白质25.2克(其中含有人体所需氨基酸18种18.68克,其中必需基酸占45.5%),脂肪3.2克,膳食纤维33.7克,碳水化合物21.4克,灰分5.1克,富含多种有益的矿物质,钾、磷、铁、锌、钙、铜、硒、铬等,维生素含量丰富,VE109.7毫克、VB11.47毫克、VB20.72毫克、VC17.0毫克,胡萝卜素4.5毫克,多种营养素居各种食用菌之首,其中VB1和VE含量约高10~20倍,VC含量是其同类的3~5倍,蛋白质和氨基酸是香菇的2倍,能促进儿童身体健康成长和智力发育,有关的精氨酸和赖氨酸含量较金针菇中赖氨酸(1.024%)和精氨酸(1.231%)的含量高;与鲜味有关的门冬氨酸和谷氨酸含量较高,因此被誉为“食用菌王子”和“华北人参”。
灰树花具有极高的医疗保健功能。据文献报导,它有抑制高血压和肥胖症的功效;由于富含铁、铜和维他命C,它能预防贫血、坏血病、白癜风,防止动脉硬化和脑血栓的发生;它的硒和铬含量较高,有保护肝脏、胰脏,预防肝硬化和糖尿病的作用;硒含量高使其还具有防治克山病、大骨节病和某些心脏病的功能;它兼含钙和维生素D,两者配合,能有效地防治佝偻病;较高的锌含量有利大脑发育、保持视觉敏锐,促进伤口愈合;高含量的维生素E和硒配合,使之能抗衰老、增强记忆力和灵敏度。
灰树花还是引人注目的抗癌药源,一方面,较高的硒含量有抗御癌症的作用,尤其是所含灰树花多糖(Grifolan),以β-葡聚糖(glucan)为主,其中抗癌活性最强,带6条支链的β-(1,3)-葡聚糖占相当大的比重。
灰树花的萃取物有抵抗艾滋病病毒,治疗乳腺癌、肺癌、肝癌,缓解疼痛的功效;还可改善肿瘤的化学疗法带来的种种不良反应,如缺乏食欲、呕吐、恶心、头发脱落以及白细胞减少等等。此外,由于富含铁、铜和维他命C,它能预防贫血、坏血病、白癜风,防止动脉硬化和脑血栓的发生。此外它还有以下几种功效:减少胰岛素抵抗,增强人体对胰岛素的敏感度,有助于控制血糖;抑制脂肪细胞堆积;降低血压;增强免疫力。
本发明的目的是要提供一种灰树花酱油,迎合更多消费者对口味的追求,提高人们的喜食性,更会得到消费者的欢迎。
发明内容
本发明的目的在于提供一种灰树花酱油的加工方法。
本发明的目的是通过以下技术方案实现的:
一种灰树花酱油的加工方法,其特征在于,它包括以下工艺步骤:
步骤(一)原料处理:
选取非硫磺熏制、无霉变、无异味的灰树花干品1千克,加水12千克或选取鲜灰树花1千克,加水5千克,在70-80℃下加热1小时,滤去残渣,得灰树花热水提取液,备用;
步骤(二)酱油制备:
取普通酿造酱油100千克,加灰树花热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角150克、桂皮60克、姜1千克,在90℃下加热1小时,过滤,加入0.15%-0.4%的防腐剂,即得灰树花酱油;
步骤(三)包装:
将步骤(二)制得的灰树花酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空或充氮包装,即得灰树花酱油成品。
所述的一种灰树花酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的灰树花酱油,味道鲜美,能促进食欲,而且具有灰树花的保健功能。
2、本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明,而非是对本发明的限制。
实施例1
选取非硫磺熏制、无霉变、无异味的灰树花干品1千克,加水12千克,在80℃下加热1小时,滤去残渣,得灰树花热水提取液,备用;取普通酿造酱油100千克,加灰树花热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角150克、桂皮60克、姜1千克,在90℃下加热1小时,过滤,加入0.25%的防腐剂,即得灰树花酱油;将制得的灰树花酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空包装,即得灰树花酱油成品。
实施例2
选取鲜灰树花1千克,加水5千克,在70℃下加热1小时,滤去残渣,得灰树花热水提取液,备用;取普通酿造酱油100千克,加灰树花热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角150克、桂皮60克、姜1千克,在90℃下加热1小时,过滤,加入0.35%的防腐剂,即得灰树花酱油;将制得的灰树花酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶充氮包装,即得灰树花酱油成品。
Claims (2)
1.一种灰树花酱油的加工方法,其特征在于,它包括以下工艺步骤:
步骤(一)原料处理:
选取非硫磺熏制、无霉变、无异味的灰树花干品1千克,加水12千克或选取鲜灰树花1千克,加水5千克,在70-80℃下加热1小时,滤去残渣,得灰树花热水提取液;
步骤(二)酱油制备:
取普通酿造酱油100千克,加灰树花热水提取液10千克、蔗糖2千克、花椒200克、胡椒200克、八角150克、桂皮60克、姜1千克,在90℃下加热1小时,过滤,加入0.15%-0.4%的防腐剂,即得灰树花酱油;
步骤(三)包装:
将步骤(二)制得的灰树花酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空或充氮包装,即得灰树花酱油成品。
2.一种如权利要求1所述的方法获得灰树花酱油产品。
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