CN103719825A - 一种保健香菇粉及其制备方法 - Google Patents
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- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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Abstract
一种保健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200-220、枸杞子1-1.2、黄芪1.3-1.5、麦冬1.7-1.9、肉苁蓉0.8-1、益智仁1.3-1.5、腰子草1.8-2、荛花根1.1-1.3、莲子4-5、虾米5-6、胡椒1-2、猪油2-3、香菜6-7、芹菜4-5、番茄酱22-24、蓝莓汁7-8、葡萄酒14-15、营养添加剂4-5。本发明食用方便，口感极佳，且营养丰富，其中添加了多种果蔬，使得本发明富含维生素C，番茄酱则使得本发明酸甜爽口，而葡萄酒则赋予本发明浓郁的酒香，此外，本发明在加工过程中添加了多种中草药，具有滋补肝肾、益精明目、温脾开胃、养血补虚、保肝润肺的功效。
Description
技术领域
本发明属于食品加工技术领域，涉及一种香菇，尤其涉及一种保健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保健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：
一种保健香菇粉，其特征在于由以下重量份的原料制成：
香菇200-220、枸杞子1-1.2、黄芪1.3-1.5、麦冬1.7-1.9、肉苁蓉0.8-1、益智仁1.3-1.5、腰子草1.8-2、荛花根1.1-1.3、莲子4-5、虾米5-6、胡椒1-2、猪油2-3、香菜6-7、芹菜4-5、番茄酱22-24、蓝莓汁7-8、葡萄酒14-15、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。
所述的保健香菇粉的制备方法，其特征在于包括以下步骤：
（1）将枸杞子、黄芪、麦冬、肉苁蓉、益智仁、腰子草、荛花根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将香菜、芹菜加提取液打浆，过滤除渣，所得滤液与蓝莓汁合并，与香菇混合入锅，小火炒香后起锅；
（3）将莲子、虾米、胡椒入油锅炸香后捞出，与番茄酱、葡萄酒混合送入胶体磨研磨匀质，然后与猪油混合入锅，小火加热搅拌，熬至粘稠，得调味酱；
（4）将炒制后的香菇与调味酱、剩余物料混合入锅，在60-65℃下焖制30-40分钟后出料，所得香菇用清水洗净，送入烘箱，待含水量降至7-9%时出料，进行粉碎，即得。
本发明的有益效果为：
本发明食用方便，口感极佳，且营养丰富，其中添加了多种果蔬，使得本发明富含维生素C，番茄酱则使得本发明酸甜爽口，而葡萄酒则赋予本发明浓郁的酒香，此外，本发明在加工过程中添加了多种中草药，具有滋补肝肾、益精明目、温脾开胃、养血补虚、保肝润肺的功效。
具体实施方式
一种保健香菇粉，其特征在于由以下重量份（公斤）的原料制成：
香菇200、枸杞子1.2、黄芪1.5、麦冬1.9、肉苁蓉1、益智仁1.5、腰子草1.8、荛花根1.3、莲子5、虾米5、胡椒2、猪油3、香菜7、芹菜5、番茄酱24、蓝莓汁8、葡萄酒15、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。
所述的保健香菇粉的制备方法，包括以下步骤：
（1）将枸杞子、黄芪、麦冬、肉苁蓉、益智仁、腰子草、荛花根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将香菜、芹菜加提取液打浆，过滤除渣，所得滤液与蓝莓汁合并，与香菇混合入锅，小火炒香后起锅；
（3）将莲子、虾米、胡椒入油锅炸香后捞出，与番茄酱、葡萄酒混合送入胶体磨研磨匀质，然后与猪油混合入锅，小火加热搅拌，熬至粘稠，得调味酱；
（4）将炒制后的香菇与调味酱、剩余物料混合入锅，在60-65℃下焖制30-40分钟后出料，所得香菇用清水洗净，送入烘箱，待含水量降至7-9%时出料，进行粉碎，即得。
Claims (2)
1.一种保健香菇粉，其特征在于由以下重量份的原料制成：
香菇200-220、枸杞子1-1.2、黄芪1.3-1.5、麦冬1.7-1.9、肉苁蓉0.8-1、益智仁1.3-1.5、腰子草1.8-2、荛花根1.1-1.3、莲子4-5、虾米5-6、胡椒1-2、猪油2-3、香菜6-7、芹菜4-5、番茄酱22-24、蓝莓汁7-8、葡萄酒14-15、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所述的保健香菇粉的制备方法，其特征在于包括以下步骤：
将枸杞子、黄芪、麦冬、肉苁蓉、益智仁、腰子草、荛花根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
将香菜、芹菜加提取液打浆，过滤除渣，所得滤液与蓝莓汁合并，与香菇混合入锅，小火炒香后起锅；
将莲子、虾米、胡椒入油锅炸香后捞出，与番茄酱、葡萄酒混合送入胶体磨研磨匀质，然后与猪油混合入锅，小火加热搅拌，熬至粘稠，得调味酱；
将炒制后的香菇与调味酱、剩余物料混合入锅，在60-65℃下焖制30-40分钟后出料，所得香菇用清水洗净，送入烘箱，待含水量降至7-9%时出料，进行粉碎，即得。
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| CN103992917A (zh) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | 一种蓝莓洛神花茶酒及其加工方法 |
| CN104000134A (zh) * | 2014-04-24 | 2014-08-27 | 安徽金鹰农业科技有限公司 | 一种健脑益智蓝莓果味粉及其加工方法 |
| CN104431890A (zh) * | 2014-11-15 | 2015-03-25 | 山西景坤大地贸易有限公司 | 一种补气养血鸡腿菇咸菜及其制备方法 |
| CN104664330A (zh) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | 一种食用菌干货食品及其加工方法 |
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| CN104664330A (zh) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | 一种食用菌干货食品及其加工方法 |
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