CN103859366A - 一种速溶四菇复合营养粉的制备方法 - Google Patents
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Abstract
本发明公开了一种速溶四菇复合营养粉的制备方法，它是以香菇、平菇、鸡腿菇、牛樟菇为主要原料，经过冷冻升华干燥、超微粉碎等步骤制成营养粉，解决了现有食用菇类营养物质流失率高的缺陷，采用此方法制备的营养粉口感纯正、品质上佳、营养成分全面，速溶性好，特别是以具有抗癌、保肝等功效的牛樟菇为原料，进一步提高成品营养粉的营养价值，采用将原料冷冻升华干燥、超微粉碎的制备方法，减少了原料营养成分的流失，提高了原料的利用率，同时成品营养粉还具有败毒抗癌、行气消食、健脾开胃等多种保健功效。
Description
技术领域
本发明涉及一种营养粉的制作方法，尤其是涉及一种速溶四菇复合营养粉的制备方法。
背景技术
香菇：味甘，性平，是一种生长在木材上的真菌，味道鲜美，香气沁人，营养丰富，素有“植物皇后”美誉，香菇富含维生素B群、铁、钾、维生素D原（经日晒后转成维生素D）。另外香菇还具有抗肿瘤、降血脂、抗血栓提高免疫力和护肝等药理作用。平菇：含丰富的营养物质，每百克干品含蛋白质20-23 克，而且氨基酸成分种类齐全，矿物质含量十分丰富。具有追风散寒、舒筋活络的功效。用于治腰腿疼痛、手足麻木、筋络不通等病症，平菇中的蛋白多糖体对癌细胞有很强的抑制作用，能增强机体免疫功能。鸡腿菇营养丰富，菌肉肥厚细嫩，味道鲜美可口，其菇形似鸡腿，故名之，人体必需氨基酸8种全部具备，占总量的34. 83%；其它氨基酸12种，占总量的65. 17%。性平，味甘滑，具有清神益智，益脾胃，助消化，增加食欲等功效。牛樟菇属于非褶菌目、多孔科、多年生蕈菌类，味辛苦、性平，具有祛风行气、化淤活血、温中消结、解毒消肿、镇静止痛、抗菌、抗病毒、抗肿瘤、提升机体免疫力之效；对于治疗胃肠疼痛、腹泻呕吐、食物中毒、毒蕈中毒、糖尿病、酒精肝、脂肪肝、肝硬化、肝癌等更是有独特功能。
现有的菇类真菌除被作为美味的食材外，还被广泛加工成营养粉、饮料等食品或饮品，菇类真菌在加工过程中存在着营养物质流失较多、营养成分受损伤较重的缺陷，导致原料利用率不高，造成了资源的浪费。
发明内容
本发明所要解决的技术问题是以香菇、平菇、鸡腿菇、牛樟菇为主要原料，经过原料冷冻升华、超微粉碎的方法加工制备速溶四菇复合营养粉，能够避免高温干燥对原料营养成分的损伤及营养物质的流失，提高了成品的口感与品质，方法简单，便于掌握。
本发明解决其技术问题所采取的技术方案是：一种速溶四菇复合营养粉的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟完整的香菇、平菇、鸡腿菇、牛樟菇清洗后，分别切丁处理；
B、冷冻：将香菇丁、平菇丁、鸡腿菇丁、牛樟菇丁按4:3:2:1的比例混合，制得混合原料，将混合原料在-25—-30℃的环境下冷冻，冷冻时间为2-2.5小时；
C、干燥：将冷冻后的混合原料在装载量按4-10kg/m2、工作压力40-60Pa、解析压力20-30 Pa、温度15-20℃的条件下干燥；
D、粉碎：将干燥后的混合原料粉碎采用超微粉碎机粉碎，粒径为180-200um，制得四菇粉；
E、辅料制备：将百合、山药、莲子、枸杞子和陈皮清洗干净后，以质量比依次为1:1:1:1:1的比例混合，制得混合辅料；
F、干燥：将混合辅料在真空度为100-120Pa、温度为20-40℃、微波功率为2-2.4Kw的条件下干燥2-3小时；
G、粉碎：将干燥后的混合辅料粉碎处理，过100-120目筛网筛选，制得辅料粉；
H、调配：取75-90重量份的四菇粉与10-20重量份的辅料粉，混合均匀，制得速溶四菇复合营养粉；
I、包装、检验：将速溶四菇复合营养粉用食品级包装材料包装，经检验合格后，放入通风干燥环境中储藏。
有益效果：采用此方法制备的营养粉口感纯正、品质上佳、营养成分全面，速溶性好，特别是以具有抗癌、保肝等功效的牛樟菇为原料，进一步提高成品营养粉的营养价值，采用将原料冷冻升华干燥、超微粉碎的制备方法，减少了原料营养成分的流失，提高了原料的利用率，同时成品营养粉还具有败毒抗癌、行气消食、健脾开胃等多种保健功效。
具体实施方式
实施例1：一种速溶四菇复合营养粉的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟完整的香菇、平菇、鸡腿菇、牛樟菇清洗后，分别切丁处理；
B、冷冻：将4kg香菇丁、3kg平菇丁、2kg鸡腿菇丁、1kg牛樟菇丁混合，制得混合原料，将混合原料在-25℃的环境下冷冻，冷冻时间为2.5小时；
C、干燥：将冷冻后的混合原料在装载量按4kg/m2、工作压力40Pa、解析压力20 Pa、温度15℃的条件下干燥；
D、粉碎：将干燥后的混合原料粉碎采用超微粉碎机粉碎，粒径为180um，制得四菇粉；
E、辅料制备：将1kg百合、1kg山药、1kg莲子、1kg枸杞子和1kg陈皮清洗干净后，切块混合均匀，制得混合辅料；
F、干燥：将混合辅料在真空度为100Pa、温度为40℃、微波功率为2Kw的条件下干燥3小时；
G、粉碎：将干燥后的混合辅料粉碎处理，过100目筛网筛选，制得辅料粉；
H、调配：取9kg的四菇粉与1kg的辅料粉，混合均匀，制得速溶四菇复合营养粉；
I、包装、检验：将速溶四菇复合营养粉用食品级包装材料包装，经检验合格后，放入通风干燥环境中储藏。
实施例2：一种速溶四菇复合营养粉的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟完整的香菇、鸡腿菇、牛樟菇、猴头菇清洗后，分别切丁处理；
B、冷冻：将6kg香菇丁、3kg鸡腿菇丁、0.5kg牛樟菇丁、0.5kg猴头菇丁混合，制得混合原料，将混合原料在-28℃的环境下冷冻，冷冻时间为2.2小时；
C、干燥：将冷冻后的混合原料在装载量按7kg/m2、工作压力50Pa、解析压力25 Pa、温度18℃的条件下干燥；
D、粉碎：将干燥后的混合原料粉碎采用超微粉碎机粉碎，粒径为190um，制得四菇粉；
E、辅料制备：将1kg百合、1kg山药、1kg莲子、1kg枸杞子、1kg甘草、1kg陈皮和1kg牛蒡清洗干净后，切块混合均匀，制得混合辅料；
F、干燥：将混合辅料在真空度为110Pa、温度为20-40℃、微波功率为2.2Kw的条件下干燥2.5小时；
G、粉碎：将干燥后的混合辅料粉碎处理，过110目筛网筛选，制得辅料粉；
H、调配：取8.5kg的四菇粉、1.2kg的辅料粉和0.3kg的首乌粉，混合均匀，制得速溶四菇复合营养粉；
I、包装、检验：将速溶四菇复合营养粉用食品级包装材料包装，经检验合格后，放入通风干燥环境中储藏。
实施例3：一种速溶四菇复合营养粉的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟完整的香菇、平菇、蘑菇、牛樟菇清洗后，分别切丁处理；
B、冷冻：将5kg香菇丁、3kg平菇丁、1.8kg蘑菇丁、0.2kg牛樟菇丁混合，制得混合原料，将混合原料在-30℃的环境下冷冻，冷冻时间为2小时；
C、干燥：将冷冻后的混合原料在装载量按10kg/m2、工作压力60Pa、解析压力30 Pa、温度20℃的条件下干燥；
D、粉碎：将干燥后的混合原料粉碎采用超微粉碎机粉碎，粒径为200um，制得四菇粉；
E、辅料制备：将1kg百合、1kg山药、1kg莲子、1kg枸杞子、1kg薏仁、1kg金荞麦和1kg陈皮清洗干净后，切块混合均匀，制得混合辅料；
F、干燥：将混合辅料在真空度为120Pa、温度为20℃、微波功率为2.4Kw的条件下干燥2小时；
G、粉碎：将干燥后的混合辅料粉碎处理，过120目筛网筛选，制得辅料粉；
H、调配：取7.5kg的四菇粉、2kg的辅料粉、0.3kg的葛仙米粉、0.2kg的玉竹粉，混合均匀，制得速溶四菇复合营养粉；
I、包装、检验：将速溶四菇复合营养粉用食品级包装材料包装，经检验合格后，放入通风干燥环境中储藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种速溶四菇复合营养粉的制备方法，其特征在于：采用以下步骤：
A、原料预处理：挑选成熟完整的香菇、平菇、鸡腿菇、牛樟菇清洗后，分别切丁处理；
B、冷冻：将香菇丁、平菇丁、鸡腿菇丁、牛樟菇丁按4:3:2:1的比例混合，制得混合原料，将混合原料在-25—-30℃的环境下冷冻，冷冻时间为2-2.5小时；
C、干燥：将冷冻后的混合原料在装载量按4-10kg/m2、工作压力40-60Pa、解析压力20-30 Pa、温度15-20℃的条件下干燥；
D、粉碎：将干燥后的混合原料粉碎采用超微粉碎机粉碎，粒径为180-200um，制得四菇粉；
E、辅料制备：将百合、山药、莲子、枸杞子和陈皮清洗干净后，以质量比依次为1:1:1:1:1的比例混合，制得混合辅料；
F、干燥：将混合辅料在真空度为100-120Pa、温度为20-40℃、微波功率为2-2.4Kw的条件下干燥2-3小时；
G、粉碎：将干燥后的混合辅料粉碎处理，过100-120目筛网筛选，制得辅料粉；
H、调配：取75-90重量份的四菇粉与10-20重量份的辅料粉，混合均匀，制得速溶四菇复合营养粉；
I、包装、检验：将速溶四菇复合营养粉用食品级包装材料包装，经检验合格后，放入通风干燥环境中储藏。
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| CN106165894A (zh) * | 2016-07-20 | 2016-11-30 | 吉林农业大学 | 一种冲调即食型多种食用菌复合营养粉及其生产方法 |
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| CN107223955A (zh) * | 2017-06-29 | 2017-10-03 | 四川埕禧循环农业开发有限公司 | 具备养胃抗肿瘤功能的菌谷营养粉及其制备方法 |
| CN107348478A (zh) * | 2017-08-29 | 2017-11-17 | 贵州普定印象朵贝农业开发有限公司 | 一种真菌营养粉及其加工方法 |
| CN108991490A (zh) * | 2018-06-26 | 2018-12-14 | 广西大学 | 一种富含氨基酸的食用菌营养粉的制备方法 |
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