CN103907904B - 一种蟹味菇调味酱及其制备方法 - Google Patents
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Abstract
一种蟹味菇调味酱及其制备方法，以蟹味菇为主要原料，将蟹味菇原料或下脚料的水提取物、醇提取物搅拌添加到蟹味菇粉末中，再配以调味料，经混合、搅拌、灭菌、脱气和灌装而制成的食用调味酱产品。本发明提供的产品其优点在于同时含有蟹味菇水提物和蟹味菇醇提物物，营养成分丰富，能寓养于食，增强肌体的抵抗力，降低慢性疾病的发病危险；在产品形式上，目前市面上还未见相关类型的产品，市场前景广阔，适合推广使用。
Description
技术领域
本发明属于调味品的制备领域，具体涉及一种蟹味菇调味酱及其制备方法。
背景技术
蟹味菇具有质韧、肉厚、口感极佳等特点，是一种营养全面、低热量、低脂肪的健康食品，深受人们的青睐，被视为食用菌中的珍品。蟹味菇还可作为食品原料，具有广阔的开发利用前景。与其他食用菌相比，蟹味菇子实体中粗蛋白、粗脂肪含量中等水平，粗纤维含量较低，但多糖、维生素和各种人体必需的矿物含量和种类丰富；如谷氨酸和天门冬氨酸含量突出，苯丙氨酸和亮氨酸高于其它食用菌，因而蟹味菇具有独特的鲜美味道。蟹味菇能提供比较丰富的蛋白质、多糖，蛋白质是构成食品营养成分的重要部分，而真菌多糖是食用菌最重要的组分之一，具有免疫调节功能和抗肿瘤功能，有着其它食品无法比拟的优点；粗纤维是膳食纤维的一种，能清洁肠道、开胃健脾；维生素是参与人体生理代谢的重要物质；无机盐在构成人体组织和调节生理机能上起着重要作用。此外，蟹味菇中的游离氨基酸含量为0.2g，较蔬菜和水果要高，具有较高的营养保健价值。
蟹味菇水提物中的多糖具有抗肿瘤活性，木质素样物质具有抑制HIV．1蛋白酶活性的作用；同时，蟹味菇的乙醇提取物中含有黄酮、皂甙、总酚、胆碱等天然活性物质，具有重要的食疗和保健功能。
发明内容
本发明的目的在于提供一种蟹味菇调味酱及其制备方法。本发明解决了蟹味菇下脚料资源浪费严重的问题，增加了蟹味菇下脚料的利用率及其附加值，将蟹味菇纯天然的营养价值充分利用，更有利于人体的吸收，增强人体免疫能力；且本发明制备的产品便于携带，食用方便，工艺生产线简单，生产效率高，投资低，收益高，经济实用，对环境保护起到了积极的作用，市场前景广阔，适合推广使用。
为了进一步实现本发明，本发明提供的技术方案为：
一种蟹味菇调味酱，其配方按重量份计为：蟹味菇水提物2-4份，蟹味菇醇提物1-2份、蟹味菇粉末10-30份，调味料2~5份，防腐剂0.5~1份。
一种蟹味菇调味酱的制备方法，包括以下步骤：
1）蟹味菇水提物的制备：将蟹味菇原料或下脚料经漂洗、粉碎、打浆制成蟹味菇浆；按料水比1:3-1:10加水，在70-90℃下浸提2-5h、板框压缩后，将水提取液浓缩成浸膏，制得蟹味菇水提物；
2）蟹味菇醇提物的制备：将蟹味菇原料或下脚料经漂洗、粉碎、打浆制成蟹味菇浆；按料液比1:1-1:5加入无水乙醇，在40-60℃下浸提2-5h、板框压缩后，将醇提取液浓缩成浸膏，制得蟹味菇醇提物；
3）蟹味菇粉末的制备：将蟹味菇原料或下脚料经漂洗、烘干后，粉碎至100-400目，制得蟹味菇粉末；
4）蟹味菇调味酱的制备：将蟹味菇水提物、蟹味菇醇提物、蟹味菇粉末混合，根据个人口味配以调味料、食品防腐剂，经混合、搅拌、灭菌、脱气和灌装而制成的蟹味菇调味酱。
步骤1）所述的浸膏其含水量为5wt%-20wt%。
步骤2）所述的浸膏不含乙醇。
步骤4）所述的调味料为食盐、白糖、或辣椒。
一种根据上述的制备方法制得的蟹味菇调味酱。
本发明的有益效果在于：
1）解决了蟹味菇下脚料资源浪费严重的问题，增加了蟹味菇下脚料的利用率及其附加值；
2）将蟹味菇水提物、醇提物结合起来使用，使得蟹味菇的纯天然的营养价值得到了充分利用，更有利于人体的吸收，增强人体免疫能力；
3）本发明制备的产品便于携带，食用方便；且生产工艺简单，生产效率高，投资低，收益高，经济实用，对环境保护起到了积极的作用，市场前景广阔，适合推广使用。
具体实施方式
本发明用下列实施例来进一步说明本发明，但本发明的保护范围并不限于下列实施例。
实施例1
先将蟹味菇倒入漂洗机进行漂洗，然后在粉碎机内粉碎，经打屑机制成颗粒状，进入打浆机形成蟹味菇浆，取其中一部分在按料水比1:5在70-90℃下浸提5h，板框压缩后取水提取液浓缩成浸膏（含水10%），作为组分A；另取一部分用无水乙醇按料液比1:4在50℃下浸提5h，板框压缩后取醇提取液浓缩成浸膏（不含乙醇），作为组分B；将蟹味菇下脚料或原料进行漂洗，烘干后粉碎至100目，为组分C，最后将组分A、B、C按2重量份、3重量份、30重量份混合，添调味料5份，及食品级苯甲酸钠1份，经混合、搅拌、灭菌、脱气和灌装而成的食用调味酱产品。
实施例2
先将蟹味菇下脚料倒入漂洗机进行漂洗，然后在粉碎机内粉碎，经打屑机制成颗粒状，进入打浆机形成蟹味菇浆，取其中一部分在按料水比1:10在90℃下浸提4h，板框压缩后取水提取液浓缩成浸膏（含水20%），作为组分A；另取一部分用无水乙醇按料液比1:1在40℃下浸提2h，板框压缩后取醇提取液浓缩成浸膏（不含乙醇），作为组分B；将蟹味菇下脚料或原料进行漂洗，烘干后粉碎至100目，为组分C，最后将组分A、B、C按2重量份、1重量份、10重量份混合，添加调味料2份，及食品级苯甲酸钠0.5重量份，经混合、搅拌、灭菌、脱气和灌装而成的食用调味酱产品。
实施例3
先将蟹味菇下脚料倒入漂洗机进行漂洗，然后在粉碎机内粉碎，经打屑机制成颗粒状，进入打浆机形成蟹味菇浆，取其中一部分在按料水比1:3在70-90℃下浸提2h，板框压缩后取水提取液浓缩成浸膏（含水10%），作为组分A；另取一部分用无水乙醇按料液比1:5在60℃下浸提5h，板框压缩后取醇提取液浓缩成浸膏（不含乙醇），作为组分B；将蟹味菇下脚料或原料进行漂洗，烘干后粉碎至200目，为组分C，最后将组分A、B、C按3重量份、1重量份、20重量份混合，配以调味料3.5重量份，及食品级苯甲酸钠1重量份，经混合、搅拌，灭菌、脱气和灌装而成的食用调味酱产品。
实施例1-3制得的蟹味菇调味酱营养价值高，口感佳；且便于携带，食用方便。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (4)
1.一种蟹味菇调味酱，其特征在于：其配方按重量份计为：蟹味菇水提物2-4份，蟹味菇醇提物1-2份、蟹味菇粉末10-30份，调味料2~5份，防腐剂0.5~1份。
2.一种制备如权利要求1所述的蟹味菇调味酱的方法，其特征在于：包括以下步骤：
1）蟹味菇水提物的制备：将蟹味菇或其下脚料经漂洗、粉碎、打浆制成蟹味菇浆；按料水比1:3-1:10加水，在70-90℃下浸提2-5h、板框压缩后，将水提取液浓缩成浸膏，制得蟹味菇水提物；
2）蟹味菇醇提物的制备：将蟹味菇或其下脚料经漂洗、粉碎、打浆制成蟹味菇浆；按料液比1:1-1:5加入无水乙醇，在40-60℃下浸提2-5h、板框压缩后，将醇提取液浓缩成浸膏，制得蟹味菇醇提物；
3）蟹味菇粉末的制备：将蟹味菇或其下脚料经漂洗、烘干后，粉碎至100-400目，制得蟹味菇粉末；
4）蟹味菇调味酱的制备：称取蟹味菇水提物、蟹味菇醇提物、蟹味菇粉末，再配以调味料，并加入防腐剂，经混合、搅拌、灭菌、脱气和灌装而制成蟹味菇调味酱。
3.根据权利要求2所述的蟹味菇调味酱的制备方法，其特征在于：步骤1）所述的浸膏其含水量为5wt%-20wt%。
4.根据权利要求2所述的蟹味菇调味酱的制备方法，其特征在于：步骤2）所述的浸膏不含乙醇。
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