CN104323229A - 一种杏仁金针菇营养糖羹的制作方法 - Google Patents
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Abstract
本发明公开了一种杏仁金针菇营养糖羹的制作方法，属于食品加工领域。其特征在于：采用原料处理、制羹液、密封、杀菌、检验、成品加工的工艺流程。有益效果：本发明产品色泽光润，香糯味浓，口感细腻，具杏仁和金针菇香甜爽口的风味，本产品含有丰富的赖氨酸，有利于促进人体对食物进行消化和吸收，还具有生津止渴、润肺定喘，抑制血脂升高，降低胆固醇，防治心脑血管疾病的功效，是一种集美味和营养于一体的保健食品。
Description
技术领域
本发明涉及属于食品加工技术领域，尤其是涉及一种杏仁金针菇营养糖羹的制作方法。
背景技术
金针菇学名毛柄金钱菌，又称毛柄小火菇、构菌、朴菇、冬菇、朴菰 、冻菌、金菇、智力菇等，因其菌柄细长，似金针菜，故称金针菇，属伞菌目白蘑科金针菇属，是一种菌藻地衣类。金针菇的作用：金针菇氨基酸的含量非常丰富，尤其是赖氨酸的含量特别高，具有促进儿童智力发育的功能；不仅可以预防和治疗肝脏病及胃、肠道溃疡，而且也适合高血压患者、肥胖者和中老年人食用，因为它是一种高钾低钠食品；还具有抑制血脂升高，降低胆固醇，防治心脑血管疾病的功能；经常食用金针菇可以起到抵抗疲劳、抗菌消炎、消除重金属盐类物质、抗肿瘤的作用。
杏仁果长在短距上，具有未成熟的外观。当果实成熟时，绿色的外壳会裂开，而显露出包在粗糙外壳中的核仁，核仁为黄色且有很多小洞，外壳为坚硬的木质。 杏仁果为扁平卵形，一端圆，另一端尖，覆有褐色的薄皮。核仁含有20%的蛋白质，不含淀粉，磨碎、加压后，榨出的油脂，大约是本身重量的一半，杏仁油为淡黄色，虽然没有香味，但具有软化皮肤的功效。杏仁的作用：杏仁富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁等营养成分，人们称为抗癌之果。杏仁含有丰富的脂肪油，有降低胆固醇的作用，因此，杏仁对防治心血管系统疾病有良好的作用；同时，由于含有丰富的胡萝卜素，可以起到抗氧化的作用，具有预防肿瘤的作用；胆固醇稍高的人，可以用杏仁取代其膳食中的低营养食品，达到降低血液胆固醇并保持心脏健康的目的，杏仁还具有生津止渴、润肺定喘的功效，常用于肺燥喘咳患者的保健与治疗。
新鲜的金针菇不易储藏，经济效益低，且杏仁的营养价值高，用于加工杏仁金针菇营养糖羹可实现对杏仁和金针菇的综合利用，老少皆宜，且营养价值含量高，有保健之功效，又提高其经济价值。
发明内容
本发明的目的是解决金针菇不耐储藏的问题，提供一种杏仁金针菇营养糖羹的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种杏仁金针菇营养糖羹的制作方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将金针菇清洗后在80-85℃下煮制，然后捞入打浆机中进行打浆，制成金针菇浆；将杏仁去壳和内衣后预煮，然后用砂轮磨磨成果泥；将黄原胶洗净，浸泡12小时后沥水，放入夹层锅中加热溶化，继续加热至60℃，放入蔗糖和麦芽糊精，融合均匀，制成黄原胶混合糖液；
②制羹液：将金针菇浆、杏仁果泥、黄原胶混合糖液转入带搅拌器的夹层锅中加入脱脂奶粉和冰糖，混合搅拌，加热熬制50-60分钟，熬到终点温度在98-105℃时，将羹液倒入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在600-700帕的条件下真空封口，115℃蒸汽杀菌15-18分钟；
④检验：将杀菌后的羹盒在30℃恒温保持2-3天，检验合格，即为成品。
有益效果：本发明产品色泽光润，香糯味浓，口感细腻，具杏仁和金针菇香甜爽口的风味，本产品含有丰富的赖氨酸，有利于促进人体对食物进行消化和吸收，还具有生津止渴、润肺定喘，抑制血脂升高，降低胆固醇，防治心脑血管疾病的功效，是一种集美味和营养于一体的保健食品。
具体实施方式
实施例1：
一种杏仁金针菇营养糖羹的制作方法，具体操作步骤为：
① 原料处理：将金针菇清洗后在80-85℃下煮制，然后捞入打浆机中进行打浆，制成金针菇浆；将杏仁去壳和内衣后预煮，然后用砂轮磨磨成果泥；将花生去壳和内衣后预煮，然后用砂轮磨磨成花生泥；将琼脂洗净，浸泡24小时后沥水，放入夹层锅中加热溶化，继续加热至90℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将金针菇、杏仁果泥、花生泥、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制40分钟，熬到终点温度在104℃以上，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在400帕的条件下真空封口，108℃蒸汽杀菌30分钟；
④检验：将杀菌后的羹盒在35℃恒温保持3-5天，检验合格，即为成品。
实施例2：
一种杏仁金针菇营养糖羹的制作方法，具体操作步骤为：
① 原料处理：将金针菇清洗后在90℃下煮制，然后捞入打浆机中进行打浆，制成金针菇浆；将杏仁去壳和内衣后预煮，然后用砂轮磨磨成果泥；将莲子去壳和胚芽，放入水中浸泡1小时后，将其煮熟；将琼脂洗净，浸泡16小时后沥水，放入夹层锅中加热溶化，继续加热至60℃，放入砂糖和糊精，融合均匀，制成琼脂混合糖液；
②制羹液：将金针菇、杏仁果泥、莲子、琼脂混合糖液转入带搅拌器的夹层锅中加入奶粉和可可粉，混合搅拌，加热熬制35分钟，熬到终点温度在110℃时，将羹液取入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在200帕的条件下真空封口，112℃蒸汽杀菌45分钟；
④检验：将杀菌后的羹盒在26℃恒温保持7天，检验合格，即为成品。
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)
1.一种杏仁金针菇营养糖羹的制作方法，其特征在于：采用原料处理→制羹液→密封→杀菌→检验→成品的加工工艺流程，具体操作步骤为：
① 原料处理：将金针菇清洗后在80-85℃下煮制，然后捞入打浆机中进行打浆，制成金针菇浆；将杏仁去壳和内衣后预煮，然后用砂轮磨磨成果泥；将黄原胶洗净，浸泡12小时后沥水，放入夹层锅中加热溶化，继续加热至60℃，放入蔗糖和麦芽糊精，融合均匀，制成黄原胶混合糖液；
②制羹液：将金针菇浆、杏仁果泥、黄原胶混合糖液转入带搅拌器的夹层锅中加入脱脂奶粉和冰糖，混合搅拌，加热熬制50-60分钟，熬到终点温度在98-105℃时，将羹液倒入铝箔纸羹模中，待羹液凝固后，折叠羹面以上的铝箔纸，即为羹盒；
③密封、杀菌：将装有羹液的铝箔纸盒在600-700帕的条件下真空封口，115℃蒸汽杀菌15-18分钟；
④检验：将杀菌后的羹盒在30℃恒温保持2-3天，检验合格，即为成品。
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| CN103750126A (zh) * | 2013-12-25 | 2014-04-30 | 合肥华创现代农业科技有限公司 | 一种玉米味复合保健杂粮及其制备方法 |
| CN103766726A (zh) * | 2014-01-04 | 2014-05-07 | 合肥华创现代农业科技有限公司 | 一种改善体质复合保健杂粮及其制备方法 |
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| CN103766726A (zh) * | 2014-01-04 | 2014-05-07 | 合肥华创现代农业科技有限公司 | 一种改善体质复合保健杂粮及其制备方法 |
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