CN103494156A - 一种灰树花酱油的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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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