CN104432050A - 一种猴头菇营养羹及其制备方法 - Google Patents
一种猴头菇营养羹及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品加工领域,特别公开了一种猴头菇营养羹及其制备方法。该猴头菇营养羹,包括以下重量份数的原料制成:猴头菇超微粉15~20份、藕粉55~65份、白砂糖5~10份、南瓜粉5~10份、山药粉5~10份、红枣粉5~10份、薏米粉2~5份、食盐0.2~0.5份。本发明猴头菇营养羹及其制备方法的有益效果是通过造粒技术,将产品制成颗粒状,增加了产品的孔隙率和表面积,改善了热传递,使产品更加易于冲调;解决了物料的分散性和分子结合状态,提高了物料的复水性,进而改进了产品的冲调速溶特性,便于储存和运输,可以直接烹饪或冲调,非常适合目前快节奏的生活,并且不影响猴头菇纯天然的自然属性以及特有的风味和口感。
Description
(一)技术领域
本发明涉及食品加工领域,特别涉及一种猴头菇营养羹及其制备方法。
(二)背景技术
猴头菇是著名的食药兼用大型真菌,不仅含有丰富的营养素如:蛋白质、氨基酸、维生素、微量元素、亚油酸等,而且还含有药理功能性物质,如猴头菇细胞内含有的多糖类物质,能与菇体细胞内其他各类物质集合形成猴菇的特有营养功能团,相互影响,产生协同增效作用,并可增加食疗效果。现代科学研究也已证明,在这些物质中,多糖居于主导地位,多糖能增强人体免疫活性,预防细胞衰老,促进新陈代谢,提高机体生命力。现有的猴头菇做法也就是炒菜或做成饼干来食用,食用方法较单一,不能满足现代人目前快节奏的生活需求。而现有的很多特色食品,尤其是液态食品,一般都是提前熬制好供大家食用,不方便携带,人们无法随时随地享用美食,而想要做成便于携带和食用的固体粉末状冲调食品,其对于冲调的水温及冲调方式要求较高,且冲调时固体粉末的复水和分散性不好,这给人们的生活造成了很大的困扰。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种制备简单、方便食用、营养丰富、养生保健、便于携带的猴头菇营养羹及其制备方法。
本发明是通过如下技术方案实现的:
一种猴头菇营养羹,包括以下重量份数的原料制成:猴头菇超微粉15~20份、藕粉55~65份、白砂糖5~10份、南瓜粉5~10份、山药粉5~10份、红枣粉5~10份、薏米粉2~5份、食盐0.2~0.5份。
其优选的各原料的重量配比为:
猴头菇超微粉15份、藕粉55份、白砂糖10份、南瓜粉5份、山药粉5份、红枣粉5份、薏米粉4.8份、食盐0.2份。
该猴头菇营养羹的制备方法,包括如下步骤:
(1)猴头菇超微粉的制备:
(1-a)选料:将新鲜猴头菇洗净、晾干;
(1-b)干燥:将晾干后的猴头菇进行低温梯度干燥,直至含水量低于10%;
(1-c)粉碎:将干燥后的猴头菇预粉碎至40~50目,再进行超微粉碎,超微粉碎细度为100~200目,超微粉碎时温度不高于75℃,相对湿度不高于58%,粉碎后得到生的猴头菇超微粉;
(1-d)熟化:将生的猴头菇超微粉进行炒制,炒制温度为110℃,炒制时间为90分钟,直到炒制出猴头菇的香气,然后将熟化的猴头菇超微粉出料冷却,得到熟的猴头菇超微粉;
(2)白砂糖粉的制备:将白砂糖粉碎为100目的白砂糖粉;
(3)将熟的猴头菇超微粉、白砂糖粉、藕粉、南瓜粉、山药粉、红枣粉、薏米粉混合后搅拌5~10分钟,至充分混合均匀,得混合料;
(4)将食盐加入85℃的热水中,热水的用量为混合料重量的10%~20%,充分搅拌溶解得溶液,待溶液冷却至40℃以下,将溶液加入步骤(3)制得的混合料中,充分搅拌10~15分钟,制成湿混料;
(5)将制得的湿混料加入造粒机中,通过16目筛挤压制粒后,置于50~65℃下干燥30~40分钟,直至含水量为7%~10%,然后将制得的颗粒出料;
(6)将步骤(5)制得的颗粒包装,即得该猴头菇营养羹。
步骤(1-b)中低温梯度干燥为先在60~80℃干燥1~2小时,然后将温度降至30~40℃干燥,直至含水量低于10%。
食用方法:开水冲调混匀后即可食用。
本发明所采用的部分原料的药用性能如下所示:
猴头菇超微粉:猴头菇性平、味甘。利五脏,助消化;具有健胃,补虚,抗癌,益肾精、养胃、助消化,调节血糖之功效,可延缓衰老,能提高机体免疫能力,具有抗疲劳、抗氧化、抗突变、降血脂、抗衰老、充养气血的作用;常食用猴头菇还可以预防和治疗消化系统疾病和其它恶性肿瘤,对医治消化不良、慢性胃炎、胃和十二指肠溃疡、食道癌、胃癌、贲门癌均有明显的疗效,能降低血液中的胆固醇含量,延长寿命;
藕粉:莲藕味甘、性平、生熟均可食用,主治热渴,散淤血,生肌,熟藕性温味甘,有清热凉血、益胃健脾、养血补益、通便止泻、止血散瘀功能,主治肺热咳嗽、烦躁口渴、脾虚泄泻、食欲不振及各种血症;
南瓜粉:含有丰富的碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶及钾、铁、镁等丰富的微量元素,此外还有瓜氨酸、精氨酸等一些酶类,对人体十分有益,而脂肪含量却非常低;南瓜中的环丙基氨基酸CTY能促进胰脏分泌胰岛素,增加Glut-2的含量,同时锌、铬是胰岛素的重要组成部分,对胰岛素细胞起有保护作用。经常食用南瓜粉,可使70%的糖尿病患者血压下降,60%胰岛素释放量上升,80%血糖下降,因此南瓜粉对人体也有预防和治疗糖尿病的明显效果。南瓜中含有丰富的钴,其对蛋白质、脂肪、糖类代谢、血红蛋白的合成都具有重要的作用,并可扩张血管,降低血压。此外,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必须的微量元素,对防治糖尿病、降低血糖具有特殊的疗效;南瓜粉中的果胶可延缓肠道对糖和脂质的吸收,中和、清除体内重金属和部分农药,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力;南瓜粉中含有大量的SOJ因子,具有延年益寿、养颜美容、肌肤丰美的作用,尤其对女性有美容、减肥之功效;
山药粉:具有纤体丰胸、健脾补气、益肺固肾之功效,可以降血脂、调理肠胃,可减少皮下脂肪堆积,能防止结缔组织的萎缩,预防类风湿关节炎等胶原病的发生;
红枣粉:含有多种生物活性物质,如大枣多糖、黄酮类、皂苷类、三萜类、生物碱类、环磷酸腺苷(cAMP)、环磷酸乌苷(cGMP)等,对人体有多种保健治病功效,主要用于中气不足、脾胃虚弱、体倦乏力、食少便溏、血虚萎黄、妇女脏躁等病症的治疗;具有抗肿瘤、抗氧化、降血压、降胆固醇、保肝护肝、提高免疫力、防治脑缺血症、抗过敏等功效;
薏米粉:薏苡仁性凉,味甘、淡,具有清热利湿排毒的功效,薏苡仁是一种美容食品,也是常用的中药.又是常吃的食物,具有利水消肿、健脾去湿、舒筋除痹、清热排脓等功效,为常用的利水渗湿药。常食可以保持人体皮肤光泽细腻,消除粉刺、斑雀、老年斑、妊娠斑、蝴蝶斑,对脱屑、痤疮、皲裂、皮肤粗糙等都有良好的疗效;具有润泽肌肤、美白补湿、行气活血、调经止痛、收细毛孔、排水瘦身、祛痘嫩肤等功效,应用于皮肤上又具有自然美白效果,能提高肌肤新陈代谢与保湿的功能,可以有效阻止肌肤干燥又可使身体轻捷,还可减少患癌的机率。
本发明猴头菇营养羹及其制备方法的有益效果是通过造粒技术,将产品制成颗粒状,增加了产品的孔隙率和表面积,改善了热传递,使产品更加易于冲调,在配料和下料过程中,也减少了粉尘的污染,改善了生产环境,并且由于颗粒流动性的增加,解决了下料难的情况,提高了设备运转率;将干燥后的猴头菇预粉碎后再进行超微粉碎,解决了物料的分散性和分子结合状态,提高了物料的复水性,进而改进了产品的冲调速溶特性,便于储存和运输,可以直接烹饪或冲调,非常适合目前快节奏的生活,并且不影响猴头菇纯天然的自然属性以及特有的风味和口感。
(四)具体实施方式
下面结合实施例对本发明作进一步说明,但本发明并不局限于此,实施例中的制备方法均为常规制备方法,不再详述。
实施例1:
该猴头菇营养羹,包括以下重量的原料制成:猴头菇超微粉15千克、藕粉55千克、白砂糖10千克、南瓜粉5千克、山药粉5千克、红枣粉5千克、薏米粉4.8千克、食盐0.2千克;
该猴头菇营养羹的制备方法,采用如下步骤:
(1)猴头菇超微粉的制备:
(1-a)选料:将新鲜猴头菇洗净、晾干;
(1-b)干燥:将晾干后的猴头菇进行低温梯度干燥,低温梯度干燥为先在60~80℃干燥1~2小时,然后将温度降至30~40℃干燥,直至含水量低于10%;
(1-c)粉碎:将干燥后的猴头菇先在粉碎机中预粉碎至40~50目,再送入超微粉碎机中进行超微粉碎,超微粉碎细度为100~200目,超微粉碎时温度不高于75℃,相对湿度不高于58%,粉碎后得到生的猴头菇超微粉;
(1-d)熟化:将生的猴头菇超微粉进行炒制,炒制温度为110℃,炒制时间为90分钟,直到炒制出猴头菇的香气,然后将熟化的猴头菇超微粉出料冷却,得到熟的猴头菇超微粉;
(2)白砂糖粉的制备:将白砂糖在粉碎机中粉碎为100目的白砂糖粉;
(3)将熟的猴头菇超微粉、白砂糖粉、藕粉、南瓜粉、山药粉、红枣粉、薏米粉倒入搅拌机中混合搅拌5~10分钟,至充分混合均匀,得混合料;
(4)将食盐加入85℃的热水中,热水的用量为混合料重量的10%~20%,充分搅拌溶解得溶液,待溶液冷却至40℃以下,将溶液加入步骤(3)制得的混合料中,充分搅拌10~15分钟,制成湿混料;
(5)将制得的湿混料加入造粒机中,通过16目筛挤压制粒后,置于50~65℃下干燥30~40分钟,直至含水量为7%~10%,然后将制得的颗粒出料;
(6)将步骤(5)制得的颗粒包装,即得该猴头菇营养羹。
食用方法:开水冲调混匀后即可食用。
实施例2:
该猴头菇营养羹,包括以下重量的原料制成:猴头菇超微粉18千克、藕粉60千克、白砂糖7千克、南瓜粉8千克、山药粉7千克、红枣粉7千克、薏米粉5千克、食盐0.3千克。
制备方法与食用方法实施例1。
实施例3:
该猴头菇营养羹,包括以下重量的原料制成:猴头菇超微粉20千克、藕粉65千克、白砂糖5千克、南瓜粉10千克、山药粉10千克、红枣粉10千克、薏米粉2千克、食盐0.5千克。
制备方法与食用方法同实施例1。
实施例4:
该猴头菇营养羹,包括以下重量的原料制成:猴头菇超微粉17千克、藕粉58千克、白砂糖8千克、南瓜粉7千克、山药粉8千克、红枣粉8千克、薏米粉3千克、食盐0.4千克。
制备方法与食用方法同实施例1。
Claims (4)
1.一种猴头菇营养羹,其特征是:包括以下重量份数的原料制成:猴头菇超微粉15~20份、藕粉55~65份、白砂糖5~10份、南瓜粉5~10份、山药粉5~10份、红枣粉5~10份、薏米粉2~5份、食盐0.2~0.5份。
2.根据权利要求1所述的一种猴头菇营养羹,其特征是:包括以下重量份数的原料制成:猴头菇超微粉15份、藕粉55份、白砂糖10份、南瓜粉5份、山药粉5份、红枣粉5份、薏米粉4.8份、食盐0.2份。
3.一种如权利要求1所述的猴头菇营养羹的制备方法,其特征是:包括如下步骤:
(1)猴头菇超微粉的制备:
(1-a)选料:将新鲜猴头菇洗净、晾干;
(1-b)干燥:将晾干后的猴头菇进行低温梯度干燥,直至含水量低于10%;
(1-c)粉碎:将干燥后的猴头菇预粉碎至40~50目,再进行超微粉碎,超微粉碎细度为100~200目,超微粉碎时温度不高于75℃,相对湿度不高于58%,粉碎后得到生的猴头菇超微粉;
(1-d)熟化:将生的猴头菇超微粉进行炒制,炒制温度为110℃,炒制时间为90分钟,直到炒制出猴头菇的香气,然后将熟化的猴头菇超微粉出料冷却,得到熟的猴头菇超微粉;
(2)白砂糖粉的制备:将白砂糖粉碎为100目的白砂糖粉;
(3)将熟的猴头菇超微粉、白砂糖粉、藕粉、南瓜粉、山药粉、红枣粉、薏米粉混合后搅拌5~10分钟,至充分混合均匀,得混合料;
(4)将食盐加入85℃的热水中,热水的用量为混合料重量的10%~20%,充分搅拌溶解得溶液,待溶液冷却至40℃以下,将溶液加入步骤(3)制得的混合料中,充分搅拌10~15分钟,制成湿混料;
(5)将制得的湿混料加入造粒机中,通过16目筛挤压制粒后,置于50~65℃下干燥30~40分钟,直至含水量为7%~10%,然后将制得的颗粒出料;
(6)将步骤(5)制得的颗粒包装,即得该猴头菇营养羹。
4.根据权利要求3所述的一种猴头菇营养羹的制备方法,其特征是:步骤(1-b)中低温梯度干燥为先在60~80℃干燥1~2小时,然后将温度降至30~40℃干燥,直至含水量低于10%。
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