CN103704680A - 一种蟹味杂粮香菇粉及其制备方法 - Google Patents
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Abstract
一种蟹味杂粮香菇粉及其制备方法,其特征在于由下列重量份的原料制成:香菇320-330、甘草2-2.2、叶下珠1.5-1.7、栀子花1.3-1.5、陈皮1.4-1.7、蒲公英2.3-2.5、辣蓼草1-1.2、马耳草1.4-1.6、蜂蜜3-4、白酒5-6、蟹黄5-6、蟹肉50-60、燕麦片3-4、豌豆4-5、黑豆6-7、黑米3-4、酵母0.2-0.3、营养添加剂4-5。发明口感细腻爽口,储存食用方便,配方合理科学,其中添加的黑米、黑豆等多种杂粮营养丰富,富含花青素,具有抗氧化的功效;而蟹黄、蟹肉中含有丰富的蛋白质和微量元素,同时使得本发明鲜味十足;此外,本发明还具有保健功能,经常食用可达到补脾益气、清肝明目、清肺健脾的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种香菇,尤其涉及一种蟹味杂粮香菇粉及其制备方法。
背景技术
香菇是世界第二大食用菌,其味道鲜美,香气沁人,营养丰富,富含维生素B群、铁、钾、维生素D原。但目前市场上销售的有关香菇的产品种类少,且多不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种蟹味杂粮香菇粉及其制备方法,本发明具有风味独特、营养丰富的特点。
本发明所采用的技术方案是:
一种蟹味杂粮香菇粉,其特征在于由以下重量份的原料制成:
香菇320-330、甘草2-2.2、叶下珠1.5-1.7、栀子花1.3-1.5、陈皮1.4-1.7、蒲公英2.3-2.5、辣蓼草1-1.2、马耳草1.4-1.6、蜂蜜3-4、白酒5-6、蟹黄5-6、蟹肉50-60、燕麦片3-4、豌豆4-5、黑豆6-7、黑米3-4、酵母0.2-0.3、营养添加剂4-5;
所述营养添加剂由下列重量份原料制成:橘络1-1.2、枳椇叶1.3-1.5、淫羊藿1.6-1.8、鱼香根0.8-1、豆浆10-12、鱼籽12-14、丝瓜70-75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
(2)将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
所述的蟹味杂粮香菇粉的制备方法,其特征在于包括以下步骤:
(1)将甘草、叶下珠、栀子花、陈皮、蒲公英、辣蓼草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火熬膏,经冷冻干燥后研成粉末;
(2)将燕麦片、豌豆、黑豆、黑米混合,加3-4倍的打浆,在30-40℃下加入酵母,发酵2-3小时,得发酵杂粮液;将蟹肉、香菇绞碎,加发酵杂粮液腌制3-4小时,得蟹味香菇糜;
(3)将蟹黄加白酒研磨匀质,然后与蟹味香菇糜混合入锅,小火炒香后出锅,烘干后进行超微粉碎;
(4)将步骤(1)、(3)所得物料及剩余物料混合拌匀,即得。
本发明的有益效果为:
发明口感细腻爽口,储存食用方便,配方合理科学,其中添加的黑米、黑豆等多种杂粮营养丰富,富含花青素,具有抗氧化的功效;而蟹黄、蟹肉中含有丰富的蛋白质和微量元素,同时使得本发明鲜味十足;此外,本发明还具有保健功能,经常食用可达到补脾益气、清肝明目、清肺健脾的功效。
具体实施方式
一种蟹味杂粮香菇粉,其特征在于由以下重量份(公斤)的原料制成:
香菇320、甘草2.2、叶下珠1.7、栀子花1.5、陈皮1.7、蒲公英2.3、辣蓼草1.2、马耳草1.4、蜂蜜4、白酒6、蟹黄6、蟹肉60、燕麦片4、豌豆4、黑豆7、黑米3、酵母0.3、营养添加剂5;
所述营养添加剂由下列重量份(公斤)原料制成:橘络1.2、枳椇叶1.5、淫羊藿1.8、鱼香根0.8、豆浆12、鱼籽14、丝瓜75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
(2)将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
所述的蟹味杂粮香菇粉的制备方法,包括以下步骤:
(1)将甘草、叶下珠、栀子花、陈皮、蒲公英、辣蓼草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火熬膏,经冷冻干燥后研成粉末;
(2)将燕麦片、豌豆、黑豆、黑米混合,加3-4倍的打浆,在30-40℃下加入酵母,发酵2-3小时,得发酵杂粮液;将蟹肉、香菇绞碎,加发酵杂粮液腌制3-4小时,得蟹味香菇糜;
(3)将蟹黄加白酒研磨匀质,然后与蟹味香菇糜混合入锅,小火炒香后出锅,烘干后进行超微粉碎;
(4)将步骤(1)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种蟹味杂粮香菇粉,其特征在于由以下重量份的原料制成:
香菇320-330、甘草2-2.2、叶下珠1.5-1.7、栀子花1.3-1.5、陈皮1.4-1.7、蒲公英2.3-2.5、辣蓼草1-1.2、马耳草1.4-1.6、蜂蜜3-4、白酒5-6、蟹黄5-6、蟹肉50-60、燕麦片3-4、豌豆4-5、黑豆6-7、黑米3-4、酵母0.2-0.3、营养添加剂4-5;
所述营养添加剂由下列重量份原料制成:橘络1-1.2、枳椇叶1.3-1.5、淫羊藿1.6-1.8、鱼香根0.8-1、豆浆10-12、鱼籽12-14、丝瓜70-75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
2.根据权利要求1所述的蟹味杂粮香菇粉的制备方法,其特征在于包括以下步骤:
将甘草、叶下珠、栀子花、陈皮、蒲公英、辣蓼草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,在所得提取液中加入蜂蜜,小火熬膏,经冷冻干燥后研成粉末;
将燕麦片、豌豆、黑豆、黑米混合,加3-4倍的打浆,在30-40℃下加入酵母,发酵2-3小时,得发酵杂粮液;将蟹肉、香菇绞碎,加发酵杂粮液腌制3-4小时,得蟹味香菇糜;
将蟹黄加白酒研磨匀质,然后与蟹味香菇糜混合入锅,小火炒香后出锅,烘干后进行超微粉碎;
将步骤(1)、(3)所得物料及剩余物料混合拌匀,即得。
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