CN104366450A - 一种多味香菇晶的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种多味香菇晶的制作方法，属于食品加工领域。其特征在于：采用的配方是35%香菇、50%白砂糖、10%低筋面粉、3%牛奶、1%蜂蜜及0.5%柠檬酸和0.5%苹果酸，其加工工艺流程分三步：一是香菇→热水浸提→浓缩液；二是白砂糖→热熔→熬糖→糖液；三是将香菇浓缩液和白砂糖液混合、制粒→干燥→过筛→包装→成品。有益效果：本发明产品呈颗粒状，易冲泡，味香而甜美，具有香菇鲜美的风味；本产品不仅营养丰富，易于消化，而且含有丰富的赖氨酸，可促进儿童智力的发育，具有抑制血脂升高，降低胆固醇，防治心脑血管疾病的功效。食用方便，老少皆宜。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种多味香菇晶的制作方法。
背景技术
香菇，又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸，是一种食用真菌。菌肉白色，稍厚，细密，具香味。幼时边缘内卷，有白色的绒毛，随着生长而消失。菌盖下面有菌幕，后破裂，形成不完整的菌环。老熟后盖缘反卷，开裂。菌褶白色，密，弯生，不等长。菌柄常偏生，白色，弯曲，菌环以下有纤毛状鳞片，纤维质，内部实心。孢子光滑，无色，椭圆形至卵圆形，用孢子生殖。
香菇的作用：1.提高机体免疫功能：香菇多糖可促进淋巴细胞的产生，并提高淋巴细胞的杀伤活性；2.延缓衰老：香菇的水提取物对过氧化氢有清除作用，对人体内的过氧化氢有一定的消除作用；3.防癌抗癌：香菇菌盖部分含有双链结构的核糖核酸，进入人体后，会产生具有抗癌作用的干扰素；4.降血压、降血脂、降胆固醇：香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质，能起到降血压、降胆固醇、降血脂的作用，又可预防动脉硬化、肝硬化等疾病。
新鲜的香菇不易贮藏，用于加工成多味香菇晶可实现对香菇原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决香菇不易贮藏的问题，提供一种多味香菇晶的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种多味香菇晶的制作方法，其特征在于：采用的配方是35%香菇、50%白砂糖、10%低筋面粉、3%牛奶、1%蜂蜜及0.5%柠檬酸和0.5%苹果酸，其加工工艺流程分三步：一是香菇→热水浸提→浓缩液；二是白砂糖→热熔→熬糖→糖液；三是将香菇浓缩液和白砂糖液混合、制粒→干燥→过筛→包装→成品，具体操作步骤为：
A、香菇浓缩液制备：将香菇去杂漂洗，切成段，倒入热水中提取浓缩，其浓缩液达到每毫升含香菇素40克；
B、熬糖：白砂糖加水溶化，加热熬煮，直至捞起成丝；
C、混合、制粒：将香菇浓缩液加入糖液、低筋面粉及其他配料中，搅拌均匀，移至冷却池隔锅冷却，待液体已成面团时，立即过筛制粒；
D、包装：将颗粒烘干，过筛，将大小适中的颗粒装袋封存出售。
有益效果：本发明产品呈颗粒状，易冲泡，味香而甜美，具有香菇鲜美的风味；本产品不仅营养丰富，易于消化，还可提高人体免疫力，具有延缓衰老、降压降脂、防癌抗癌的功效。食用方便，老少皆宜。
具体实施方式
实施例1：
一种多味香菇晶的制作方法，具体操作步骤为：
A、香菇浓缩液制备：将香菇去杂漂洗，切成段，倒入热水中提取浓缩，其浓缩液达到每毫升含香菇素35克；
B、熬糖：白砂糖、甜菊糖浆加水溶化，加热熬煮，直至捞起成丝；
C、混合、制粒：将香菇浓缩液加入糖液、高筋面粉、豆浆及其他配料，搅拌均匀，移至冷却池隔锅冷却，待液体已成面团时，立即过筛制粒；
D、包装：将颗粒烘干，过筛，将大小适中的颗粒装袋封存出售。
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。
实施例2：
一种多味香菇晶的制作方法，具体操作步骤为：
A、香菇浓缩液制备：将香菇去杂漂洗，切成段，倒入热水中提取浓缩，其浓缩液达到每毫升含香菇素36克；
B、熬糖：麦芽糖加水溶化，加热熬煮，直至捞起成丝；
C、混合、制粒：将香菇浓缩液加入糖液、蜂蜜和糯米粉及其他配料，搅拌均匀，移至冷却池隔锅冷却，待液体已成面团时，立即过筛制粒；
D、包装：将颗粒烘干，过筛，将大小适中的颗粒装袋封存出售。
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)
1.一种多味香菇晶的制作方法，其特征在于：采用的配方是35%香菇、50%白砂糖、10%低筋面粉、3%牛奶、1%蜂蜜及0.5%柠檬酸和0.5%苹果酸，其加工工艺流程分三步：一是香菇→热水浸提→浓缩液；二是白砂糖→热熔→熬糖→糖液；三是将香菇浓缩液和白砂糖液混合、制粒→干燥→过筛→包装→成品，具体操作步骤为：
A、香菇浓缩液制备：将香菇去杂漂洗，切成段，倒入热水中提取浓缩，其浓缩液达到每毫升含香菇素40克；
B、熬糖：白砂糖加水溶化，加热熬煮，直至捞起成丝；
C、混合、制粒：将香菇浓缩液加入糖液、低筋面粉及其他配料中，搅拌均匀，移至冷却池隔锅冷却，待液体已成面团时，立即过筛制粒；
D、包装：将颗粒烘干，过筛，将大小适中的颗粒装袋封存出售。
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| CN105310061A (zh) * | 2015-11-09 | 2016-02-10 | 吴蓓蓓 | 一种五味子香菇复合冲剂的制作方法 |
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| JPS6069026A (ja) * | 1983-09-27 | 1985-04-19 | Nichijiyou:Kk | ヒメマツタケの抗腫瘍性成分を含む健康食品 |
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