CN103494166A - 一种竹荪酱油的加工方法 - Google Patents
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- 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
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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
- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种竹荪酱油的加工方法，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。本发明制备的竹荪酱油，味道鲜美，能促进食欲，而且具有竹荪的保健功能。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，具体涉及是一种竹荪酱油的加工方法。
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。
竹荪又名竹参、竹笙、网沙菌和竹菌等，属鬼笔科竹荪属的食用真菌。竹荪营养丰富，香味浓郁，滋味鲜美，自古就列为“草八珍”之一，同时也是食疗佳品。其营养丰富，据测定干竹荪中含蛋白质19.4%、脂肪2.6%，碳水化合物总量60.4%，其中菌糖4.2%、粗纤维8.4%，灰分9.3%。其对高血压、神经衰弱、肠胃疾病等具有保健作用，还具有特异的防腐功能，夏日加入竹荪烹调的菜、肉多日不变馊。竹荪具有滋补强壮、益气补脑、宁神健体的功效；补气养阴，润肺止咳，清热利湿。竹荪具有很高的营养价值，不仅富含氨基酸和维生素，而且含有具生物活性的竹荪多糖。研究表明，竹荪多糖具有抗肿瘤、降低血压和胆固醇的保健功能，而且能防止血管壁脂肪的积累。目前人工栽培的产品，除少量鲜食外，主要以干制品面市，产品的形式比较单调。本发明的目的是要提供一种竹荪酱油，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竹荪酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种竹荪酱油的加工方法，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、无异味的竹荪干品1千克，加水10千克或选取鲜竹荪1千克，加水3千克，在70-80℃下加热1小时，滤去残渣，得竹荪热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加竹荪热水提取液6千克、蔗糖4千克、花椒200克、胡椒200克、八角300克、桂皮100克、姜1.5千克，在90℃下加热1小时，过滤，加入0.15%-0.60%的防腐剂，即得竹荪酱油；
步骤（三）包装：
将步骤（二）制得的竹荪酱油在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，即得竹荪酱油成品。
所述的一种竹荪酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的竹荪酱油，味道鲜美，能促进食欲，而且具有竹荪的保健功能。
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、无异味的竹荪干品1千克，加水10千克，在80℃下加热1小时，滤去残渣，得竹荪热水提取液，备用；取普通酿造酱油100千克，加竹荪热水提取液6千克、蔗糖4千克、花椒200克、胡椒200克、八角300克、桂皮100克、姜1.5千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得竹荪酱油；将制得的竹荪酱油在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，即得竹荪酱油成品。
实施例2
选取鲜竹荪1千克，加水3千克，在70℃下加热1小时，滤去残渣，得竹荪热水提取液，备用；取普通酿造酱油100千克，加竹荪热水提取液6千克、蔗糖4千克、花椒200克、胡椒200克、八角300克、桂皮100克、姜1.5千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得竹荪酱油；将制得的竹荪酱油在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，即得竹荪酱油成品。
Claims (2)
1.一种竹荪酱油的加工方法，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、无异味的竹荪干品1千克，加水10千克或选取鲜竹荪1千克，加水3千克，在70-80℃下加热1小时，滤去残渣，得竹荪热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加竹荪热水提取液6千克、蔗糖4千克、花椒200克、胡椒200克、八角300克、桂皮100克、姜1.5千克，在90℃下加热1小时，过滤，加入0.15%-0.60%的防腐剂，即得竹荪酱油；
步骤（三）包装：
将步骤（二）制得的竹荪酱油在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，即得竹荪酱油成品。
2.一种如权利要求1所述的方法获得竹荪酱油产品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106858510A (zh) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | 一种功能性竹荪酱油复合调味料及其制备方法 |
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| CN106858510A (zh) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | 一种功能性竹荪酱油复合调味料及其制备方法 |
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