CN103519131A - 一种玉皇菇酱油的加工方法 - Google Patents
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
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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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Abstract
本发明公开了一种玉皇菇酱油的加工方法，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。本发明制备的玉皇菇酱油，味道鲜美，能促进食欲，而且具有玉皇菇的保健功能。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，具体涉及是一种玉皇菇酱油的加工方法。
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。
玉皇菇，子实体形如喇叭花，花朵簇聚，菇色鲜黄，形态高贵典雅，故有“玉皇菇”之美誉。玉皇菇营养丰富，食用味觉甚好，主要成分为糖类（碳水化合物），食物纤维和蛋白质，富含游离氨基酸、谷氨酸、丙氨酸等味觉成分。据文献记载，玉皇菇子实体含有17种氨基酸，每100g干品中的氨基酸含量为26.75g，其中人体8种必需氨基酸占7种，每100g干品中的含量为8.75g，且必需氨基酸占氨基酸总量的32.71%。相关药用活性分析的研究表明，玉皇菇具有降血脂、平喘、抗疲劳、提高机体免疫力等药用活性。玉皇菇已具备健康食品材料的条件，适宜开发休闲型保健产品。
本发明的目的是要提供一种玉皇菇酱油，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玉皇菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的：
一种玉皇菇酱油的加工方法，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、无异味的玉皇菇干品1千克，加水14千克或选取鲜玉皇菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得玉皇菇热水提取液，备用；
步骤（二）酱油制备：
取普通酿造酱油100千克，加玉皇菇热水提取液10千克、蔗糖4.5千克、花椒280克、胡椒320克、八角220克、桂皮120克、姜3.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得玉皇菇酱油；
步骤（三）包装：
将步骤（二）制得的玉皇菇酱油在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，即得玉皇菇酱油成品。
所述的一种玉皇菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的玉皇菇酱油，味道鲜美，能促进食欲，而且具有玉皇菇的保健功能。
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、无异味的玉皇菇干品1千克，加水14千克，在80℃下加热1小时，滤去残渣，得玉皇菇热水提取液，备用；取普通酿造酱油100千克，加玉皇菇热水提取液10千克、蔗糖4.5千克、花椒280克、胡椒320克、八角220克、桂皮120克、姜3.5千克，在90℃下加热1小时，过滤，加入0.25%的防腐剂，即得玉皇菇酱油；将制得的玉皇菇酱油在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，即得玉皇菇酱油成品。
实施例2
选取鲜玉皇菇1千克，加水6千克，在70℃下加热1小时，滤去残渣，得玉皇菇热水提取液，备用；取普通酿造酱油100千克，加玉皇菇热水提取液10千克、蔗糖4.5千克、花椒280克、胡椒320克、八角220克、桂皮120克、姜3.5千克，在90℃下加热1小时，过滤，加入0.35%的防腐剂，即得玉皇菇酱油；将制得的玉皇菇酱油在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，即得玉皇菇酱油成品。
Claims (2)
1.一种玉皇菇酱油的加工方法，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、无异味的玉皇菇干品1千克，加水14千克或选取鲜玉皇菇1千克，加水6千克，在70-80℃下加热1小时，滤去残渣，得玉皇菇热水提取液；
步骤（二）酱油制备：
取普通酿造酱油100千克，加玉皇菇热水提取液10千克、蔗糖4.5千克、花椒280克、胡椒320克、八角220克、桂皮120克、姜3.5千克，在90℃下加热1小时，过滤，加入0.15%-0.4%的防腐剂，即得玉皇菇酱油；
步骤（三）包装：
将步骤（二）制得的玉皇菇酱油在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，即得玉皇菇酱油成品。
2.一种如权利要求1所述的方法获得玉皇菇酱油产品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187604A (zh) * | 2014-07-15 | 2014-12-10 | 福建农林大学 | 一种玉皇蘑酵素含片及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187604A (zh) * | 2014-07-15 | 2014-12-10 | 福建农林大学 | 一种玉皇蘑酵素含片及其制备方法 |
| CN104187604B (zh) * | 2014-07-15 | 2016-01-06 | 福建农林大学 | 一种玉皇蘑酵素含片及其制备方法 |
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