CN104351746A - 一种土茯苓杏鲍菇保健粉的加工方法 - Google Patents
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Abstract
本发明公开了一种土茯苓杏鲍菇保健粉的加工方法，属于食品加工领域。其特征是，采用土茯苓、杏鲍菇为主要原料，分别将杏鲍菇、土茯苓挑选、材料处理、打浆；将浆液混合、酶处理、均质、喷雾干燥制成营养粉。此方法加工而成的营养粉营养成分全面，速溶性好，风味纯正、口感好，经过酶处理后，能够析出更多的营养物质，将杏鲍菇与土茯苓营养成分结合起来，本产品不仅营养丰富，富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，解毒除湿、活络筋骨、健脾胃，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜，是一种营养保健价值极高的营养保健粉。
Description
技术领域
本发明涉及一种营养粉的加工方法，尤其是涉及一种土茯苓杏鲍菇保健粉的加工方法。
背景技术
杏鲍菇，又名刺芹侧耳，是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚，质地脆嫩，特别是菌柄组织致密、结实、乳白，可全部食用，且菌柄比菌盖更脆滑、爽口，被称为“平菇王”、“干贝菇”，具有愉快的杏仁香味和如鲍鱼的口感，适合保鲜、加工，深得人们的喜爱。杏鲍菇营养丰富，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，可以提高人体免疫功能，对人体具有抗癌、降血脂、润肠胃以及美容等作用，是一种营养保健价值极高的食用菌。
经相关科学验证，杏鲍菇具有以下作用：1、祛脂降压：能软化和保护血管，有降低人体中血脂和胆固醇的作用；2、提高免疫力：蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份；3、消食：有助于胃酸的分泌和食物的消化，适宜用于治疗饮食积滞症。
土茯苓：百合科多年生常绿攀缘状灌木，《本草正义》记载：土茯苓，利湿去热，能入络，搜剔湿热之蕴毒，其解水银、轻粉毒者，彼以升提收毒上行，而此以渗利下导为务，故专治杨梅毒疮，深入百络，关节疼痛，甚至腐烂，又毒火上行，咽喉痛溃，一切恶症。《纲目》记载：健脾胃，强筋骨，去风湿，利关节，止泄泻。治拘挛骨痛；恶疮痈肿。解汞粉、银朱毒。现代医学研究，土茯苓根茎含皂甙、鞣质、树脂等营养物质，具有解毒除湿、活络筋骨、健脾胃等功效。
新鲜的杏鲍菇不易贮藏，加工成营养粉后食用方便，可溶性冲调性好，商品价值提高。
发明内容
本发明所要解决的技术问题是以杏鲍菇为原料，采用原料独立粉碎、打浆、混合、酶处理、均质等方法加工生产，充分保留了原料中的营养物质，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：一种土茯苓杏鲍菇保健粉的加工方法，其特征在于：采用以下步骤：
A、杏鲍菇预处理：选择菇体饱满、无机械损伤的杏鲍菇，放入0. 28%焦亚硫酸钠溶液中处理4-6小时，然后用清水漂洗干净；
B、打浆：将杏鲍菇进行磨浆处理，磨浆时加水量为原料的8倍，用240目的筛网过滤，所得滤渣再加3倍水进行二次磨浆，将两次所得浆液混合；
C、土茯苓预处理：挑选新鲜土茯苓经清洗，去皮切成块状；
D、打浆：将土茯苓碎块磨浆处理，磨浆时加水量为原料的10倍，用280目的筛网过滤，所得滤渣再加3倍水进行二次磨浆，将两次所得浆液混合；
E、混合：将72-75重量份的杏鲍菇浆与25-28重量份的土茯苓浆，混合，加入少许麦芽糖、牛奶和蜂蜜，搅拌均匀，制得混合浆；
F、酶处理：将淀粉酶、纤维素酶以一定比例混合，按1-2%的重量比加入到混合浆中，温度控制为42℃，时间为5-7h；
G、均质：将混合液均质处理，温度为80℃，压力为38Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，得到土茯苓杏鲍菇保健粉；
I、杀菌、检验、包装后，制成成品。
所述的步骤F中一定比例为以下组份：淀粉酶为60重量份、纤维素酶为40重量份。
有益效果：此方法加工而成的营养粉营养成分全面，速溶性好，风味纯正、口感好，经过酶处理后，能够析出更多的营养物质，将杏鲍菇与土茯苓营养成分结合起来，本产品不仅营养丰富，富含蛋白质及其他营养物质，有利于改善人体新陈代谢，增强体质，解毒除湿、活络筋骨、健脾胃，还具有滋阴补气、延缓衰老、祛脂降压的功效；食用方便，老少皆宜，是一种营养保健价值极高的营养保健粉。
具体实施方式
实施例1：
一种土茯苓杏鲍菇保健粉的加工方法，主要采用以下步骤：
A、杏鲍菇预处理：选择菇体饱满、无机械损伤的杏鲍菇，放入0.01%焦亚硫酸钠溶液中处理2-4小时，然后用清水漂洗干净；
B、打浆：将杏鲍菇磨浆处理，磨浆时加水量为原料的6倍，用90-100目的筛网过滤，所得滤渣再加3倍水进行二次磨浆，将两次所得浆液混合；
C、土茯苓预处理：挑选新鲜土茯苓经清洗，去皮切成块状；
D、打浆：将土茯苓碎块磨浆处理，磨浆时加水量为原料的6倍，用90-100目的筛网过滤，所得滤渣再加3-4倍水进行二次磨浆，将两次所得浆液混合；
E、混合：将85重量份的杏鲍菇浆与15重量份的土茯苓浆，混合，再加入少许甜菊糖浆、奶粉及蜂蜜，搅拌均匀，制得混合浆；
F、酶处理：将果胶酶、纤维素酶、蛋白酶以一定比例混合，按0.5%的重量比加入到混合浆中，温度控制为45℃，时间为3h；其中，蛋白酶为65-70重量份、纤维素酶为20-25重量份，果胶酶10-15重量份；
G、均质：将混合液均质处理，温度为72℃，压力为40Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，得到土茯苓杏鲍菇保健粉；
I、杀菌、检验、包装后，制成成品。
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 (2)
1.一种土茯苓杏鲍菇保健粉的加工方法，其特征在于：采用以下步骤：
A、杏鲍菇预处理：选择菇体饱满、无机械损伤的杏鲍菇，放入0. 28%焦亚硫酸钠溶液中处理4-6小时，然后用清水漂洗干净；
B、打浆：将杏鲍菇进行磨浆处理，磨浆时加水量为原料的8倍，用240目的筛网过滤，所得滤渣再加3倍水进行二次磨浆，将两次所得浆液混合；
C、土茯苓预处理：挑选新鲜土茯苓经清洗，去皮切成块状；
D、打浆：将土茯苓碎块磨浆处理，磨浆时加水量为原料的10倍，用280目的筛网过滤，所得滤渣再加3倍水进行二次磨浆，将两次所得浆液混合；
E、混合：将72-75重量份的杏鲍菇浆与25-28重量份的土茯苓浆，混合，加入少许麦芽糖、牛奶和蜂蜜，搅拌均匀，制得混合浆；
F、酶处理：将淀粉酶、纤维素酶以一定比例混合，按1-2%的重量比加入到混合浆中，温度控制为42℃，时间为5-7h；
G、均质：将混合液均质处理，温度为80℃，压力为38Mpa；
H、喷雾干燥：将均质好的混合液进行喷雾干燥，得到土茯苓杏鲍菇保健粉；
I、杀菌、检验、包装后，制成成品。
2.根据权利要求1所述的土茯苓杏鲍菇保健粉的加工方法，其特征在于：所述的步骤F中一定比例为以下组份：淀粉酶为60重量份、纤维素酶为40重量份。
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| CN105341911A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种杏鲍菇土茯苓发酵饮料的加工方法 |
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| CN105341911A (zh) * | 2015-11-10 | 2016-02-24 | 胡志荣 | 一种杏鲍菇土茯苓发酵饮料的加工方法 |
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