CN104256574A - 一种羊肚菌口嚼片及其制作方法 - Google Patents
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- 229940068682 chewable tablet Drugs 0.000 title claims abstract description 14
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
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- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 8
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- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 4
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 4
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种羊肚菌口嚼片及其制作方法,其包括以下重量份的组分:其包括以下重量份的组分:麦芽糊精30,葡萄糖20,羊肚菌菌丝体粉20,变性淀粉15,硬脂酸镁4,柠檬酸0.6。经过筛、预混、造粒、整粒、压片、包装制成。羊肚菌口嚼片保留了羊肚菌所特有的营养性和功能性。
Description
技术领域
本发明属于食品加工领域,涉及一种羊肚菌口嚼片及其制作方法。
背景技术
羊肚菌是一类大型的食用兼药用真菌,具有极高的营养价值和药用价值。羊肚菌的蛋白、脂肪都较高,其总氨基酸含量高于一般食用菌, 其中人体必需氨基酸含量很高, 必需氨基酸占总氨基酸的49% , 且每种必需氨基酸基本接近FAO/WHO 推荐的模式, 是优质的蛋白源。羊肚菌的不饱和脂肪酸含量也较高。另外, 羊肚菌含有人体必需的常量元素钾、磷、钙及微量元素Fe 、Mn、Zn 等。研究表明,羊肚菌具有降血脂、调节免疫、抗疲劳、抗辐射、抗肿瘤作用, 还能减轻癌症患者放化疗所引起的毒副作用。
发明内容
本发明提供了一种羊肚菌口嚼片及其制作方法。
一种羊肚菌口嚼片,其包括以下重量份的组分:麦芽糊精30,葡萄糖20,羊肚菌菌丝体粉20,变性淀粉15,硬脂酸镁4,柠檬酸0.6。
所述的羊肚菌菌丝体粉的制备方法包括以下步骤:按黄豆粉8%、葡萄糖6%、大豆蛋白肽5%、玉米粉4%、磷酸二氢钾0.15%、硫酸镁0.1%、氯化钙0.05%、维生素B1 3mg/100mL、用水补至100%的比例配置培养基,调pH值5.8-6.0,搅拌均匀,121℃灭菌15min,冷却至25℃,接种10%羊肚菌液体种子,在温度24-25℃、转速160rpm条件下,培养108h,过滤、清水洗涤3次、离心分离,得羊肚菌菌丝体,55℃烘干,粉碎,过60目筛,得羊肚菌菌丝体粉。
所述的羊肚菌菌液体种子是将经PDA斜面培养基活化的羊肚菌接种于不加琼脂的液体PDA培养基中,在温度25℃、转速200rpm条件下,旋转摇床培养3d制得。
羊肚菌口嚼片的制作方法包括以下步骤:
⑴过筛、预混:将麦芽糊精、葡萄糖、羊肚菌菌丝体粉、变性淀粉、柠檬酸分别过筛,按照重量份比例配料,混合均匀;
⑵造粒:向混合好的物料喷洒体积浓度为75%的食用酒精至物料手紧握时成团,手指轻压即散为宜,将物料过筛、干燥;
⑶整粒:搓开结块的物料,使之分散成均匀的颗粒;
⑷压片:在干燥颗粒中按重量份配比加入硬脂酸镁,混合均匀后送入压片机压制成片;
⑸包装:按所定规格包装产品。
本发明的优势是通过液体深层培养羊肚菌菌丝体的方法从发酵液中得到与羊肚菌子实体化学组成接近的营养成分和活性成分,其生产周期大大缩短,生产成本也大大降低,有效解决了羊肚菌人工栽培过程复杂、周期长且不易控制的问题,并开发了羊肚菌口嚼片,其保留了羊肚菌所特有的营养性和功能性。
四、具体实施例
实施例1
羊肚菌菌丝体粉的制备:称取黄豆粉160g、葡萄糖120g、大豆蛋白肽100g、玉米粉80g、磷酸二氢钾3g、硫酸镁2g、氯化钙1g、维生素B1 60mg,溶于1534mL水中,调pH值5.8-6.0,搅拌均匀,121℃灭菌15min,冷却至25℃,接种100mL羊肚菌液体种子,在温度24-25℃、转速160rpm条件下,培养108h,过滤、清水洗涤3次、离心分离,得羊肚菌菌丝体,55℃烘干,粉碎,过60目筛,得羊肚菌菌丝体粉。
羊肚菌口嚼片的制作方法:
⑴过筛、预混:称取麦芽糊精30g,葡萄糖20g,羊肚菌菌丝体粉20g,变性淀粉15g,硬脂酸镁4g,柠檬酸0.6g,分别过筛并混合均匀;
⑵造粒:向混合好的物料喷洒体积浓度为75%的食用酒精至物料手紧握时成团,手指轻压即散为宜,将物料过筛、干燥;
⑶整粒:搓开结块的物料,使之分散成均匀的颗粒;
⑷压片:在干燥颗粒中按重量份配比加入硬脂酸镁,混合均匀后送入压片机压制成片;
⑸包装:按所定规格包装产品。
实施例2
羊肚菌菌丝体粉的制备:称取黄豆粉80g、葡萄糖60g、大豆蛋白肽50g、玉米粉40g、磷酸二氢钾1.5g、硫酸镁1g、氯化钙0.5g、维生素B1 30mg,溶于767mL水中,调pH值5.8-6.0,搅拌均匀,121℃灭菌15min,冷却至25℃,接种100mL羊肚菌液体种子,在温度24-25℃、转速160rpm条件下,培养108h,过滤、清水洗涤3次、离心分离,得羊肚菌菌丝体,55℃烘干,粉碎,过60目筛,得羊肚菌菌丝体粉。
羊肚菌口嚼片的制作方法:
⑴过筛、预混:称取麦芽糊精15g,葡萄糖10g,羊肚菌菌丝体粉10g,变性淀粉7.5g,硬脂酸镁2g,柠檬酸0.6g,分别过筛并混合均匀;
⑵造粒:向混合好的物料喷洒体积浓度为75%的食用酒精至物料手紧握时成团,手指轻压即散为宜,将物料过筛、干燥;
⑶整粒:搓开结块的物料,使之分散成均匀的颗粒;
⑷压片:在干燥颗粒中按重量份配比加入硬脂酸镁,混合均匀后送入压片机压制成片;
⑸包装:按所定规格包装产品。
Claims (2)
1.一种羊肚菌口嚼片,其包括以下重量份的组分:麦芽糊精30,葡萄糖20,羊肚菌菌丝体粉20,变性淀粉15,硬脂酸镁4,柠檬酸0.6。
2.权利要求1所述的羊肚菌菌丝体粉的制备方法包括以下步骤:按黄豆粉8%、葡萄糖6%、大豆蛋白肽5%、玉米粉4%、磷酸二氢钾0.15%、硫酸镁0.1%、氯化钙0.05%、维生素B1 3mg/100mL、用水补至100%的比例配置培养基,调pH值5.8-6.0,搅拌均匀,121℃灭菌15min,冷却至25℃,接种10%羊肚菌液体种子,在温度24-25℃、转速160rpm条件下,培养108h,过滤、清水洗涤3次、离心分离,得羊肚菌菌丝体,55℃烘干,粉碎,过60目筛。
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CN105166868A (zh) * | 2015-08-09 | 2015-12-23 | 明毅强 | 羊肚菌营养片的制作方法 |
CN113768085A (zh) * | 2021-09-10 | 2021-12-10 | 青海大学 | 一种羊肚菌青稞发酵粉咀嚼片及其制备方法 |
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Cited By (2)
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CN113768085A (zh) * | 2021-09-10 | 2021-12-10 | 青海大学 | 一种羊肚菌青稞发酵粉咀嚼片及其制备方法 |
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Application publication date: 20150107 |