CN103652835B - 一种香菇粉的制备方法 - Google Patents
一种香菇粉的制备方法 Download PDFInfo
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- CN103652835B CN103652835B CN201310605890.4A CN201310605890A CN103652835B CN 103652835 B CN103652835 B CN 103652835B CN 201310605890 A CN201310605890 A CN 201310605890A CN 103652835 B CN103652835 B CN 103652835B
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 59
- 239000000843 powder Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000005204 segregation Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 206010033546 Pallor Diseases 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 3
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种香菇粉的制备方法，步骤为：(1)挑选新鲜无损害的香菇，清洗，切成香菇丁，在沸水中焯熟；(2)焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；(3)将干燥的香菇片进行粉碎，过80目筛得到香菇粉。该方法有益于保持香菇的香味，可以制备香菇风味调味剂。
Description
技术领域
本发明涉及一种香菇粉的制备方法，属食品加工领域。
技术背景
香菇在我国是一种久负盛名的食用菌，深受大众的喜爱，香菇味道鲜美，香气浓郁，而且营养丰富，有显著的药用和滋补作用。香菇中的氨基酸种类异常丰富，能够构成蛋白质的有18种。香菇兼具多种药用功效，其中香菇多糖具有免疫调节、抗肿瘤等生物活性，香菇嘌呤具有良好的降血脂功效。本发明采用新方法制备香菇粉，有益于保持香菇的香味。
发明内容
本发明的目的是提供一种香菇粉的制备方法，该方法有益于保持香菇的香味，可以制备香菇风味调味剂。
为实现以上目的，本发明的香菇粉的制备方法，步骤为：(1) 挑选新鲜无损害的香菇，清洗，切成直径为3-5mm的香菇丁，在沸水中焯熟；(2) 焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，冷冻温度为-3℃-4℃，冷冻时间为5h-6h，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；(3) 将干燥的香菇片进行粉碎，过80目筛得到香菇粉。
本发明产生的有益效果为，本发明将香菇丁焯熟后进行打浆，可以改变香菇中水的结合方式，再进行冷冻干燥，可以减少冷冻时间，增快干燥速率，从而节省能源，更有益于保持香菇的香味。
实施例
实施例1：
由以下方法制取香菇粉：(1) 挑选新鲜无损害的香菇，清洗，切成直径为3mm的香菇丁，在沸水中焯熟；(2) 焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，冷冻温度为-3℃，冷冻时间为6h，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；(3) 将干燥的香菇片进行粉碎，过80目筛得到香菇粉。
实施例2：
由以下方法制取香菇粉：(1) 挑选新鲜无损害的香菇，清洗，切成直径为4mm的香菇丁，在沸水中焯熟；(2) 焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，冷冻温度为-4℃，冷冻时间为5h，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；(3) 将干燥的香菇片进行粉碎，过80目筛得到香菇粉。
实施例3：
由以下方法制取香菇粉：(1) 挑选新鲜无损害的香菇，清洗，切成直径为5mm的香菇丁，在沸水中焯熟；(2) 焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，冷冻温度为-4℃，冷冻时间为6h，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；(3) 将干燥的香菇片进行粉碎，过80目筛得到香菇粉。
Claims (1)
1.一种香菇粉的制备方法，其特征在于：步骤为：
（1）挑选新鲜无损害的香菇，清洗，切成直径为3-5mm的香菇丁，在沸水中焯熟；
（2）焯熟的香菇丁，离心去除水分，放于打浆机中，破碎成浆，平铺于平板上，冷却至室温，然后进行冷冻，冷冻温度为-3℃--4℃，冷冻时间为5-6h，用真空冷冻干燥箱进行干燥，干燥至香菇含水量为4%以下；
（3）将干燥的香菇片进行粉碎，过80目筛得到香菇粉。
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| CN201310605890.4A CN103652835B (zh) | 2013-11-26 | 2013-11-26 | 一种香菇粉的制备方法 |
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| CN201310605890.4A CN103652835B (zh) | 2013-11-26 | 2013-11-26 | 一种香菇粉的制备方法 |
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| Publication Number | Publication Date |
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| CN103652835A CN103652835A (zh) | 2014-03-26 |
| CN103652835B true CN103652835B (zh) | 2015-07-22 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077223A (zh) * | 2014-03-30 | 2015-11-25 | 南陵县铭泽玉竹种植专业合作社 | 一种牛蒡四菇首乌营养粉的制作方法 |
| CN104381584A (zh) * | 2014-12-02 | 2015-03-04 | 江南大学 | 一种巴西蘑菇蛋白粉加工工艺 |
| CN105995735A (zh) * | 2016-06-30 | 2016-10-12 | 临沂友康生物科技有限公司 | 一种食用蘑菇粉及其制备方法、应用 |
| CN107593845A (zh) * | 2017-10-31 | 2018-01-19 | 贵州省印江自治县梵净山生态菌业有限公司 | 一种香菇饼干及其制备方法 |
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| CN101095493A (zh) * | 2007-07-17 | 2008-01-02 | 上海日溢农业科技有限公司 | 一种复合蔬菜粉制品及其制备方法 |
| CN101297693A (zh) * | 2008-05-30 | 2008-11-05 | 毛仁贺 | 香菇粉加工方法 |
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Inventor after: Zhang Dongliang Inventor before: Su Jianli |
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Effective date of registration: 20170217 Address after: 150000 Harbin, Heilongjiang, Shuangcheng District Road No. 5 Patentee after: HARBIN HANYANG EDIBLE FUNGUS CULTIVATION CO.,LTD. Address before: 266061 Shandong, Laoshan, Hongkong East Road, No. Pioneering Park, biological park, room 248, No. 239 Patentee before: QINGDAO WINCHANCE TECHNOLOGY Co.,Ltd. |
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