CN104522623A - Black fungus sausage and production method thereof - Google Patents
Black fungus sausage and production method thereof Download PDFInfo
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- CN104522623A CN104522623A CN201410656244.5A CN201410656244A CN104522623A CN 104522623 A CN104522623 A CN 104522623A CN 201410656244 A CN201410656244 A CN 201410656244A CN 104522623 A CN104522623 A CN 104522623A
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- black fungus
- ham sausage
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- thick many
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Abstract
The invention discloses a black fungus sausage and a production method thereof. The sausage is made by using 20-60 parts of Auricularia auricular polysaccharide, 5-30 parts of soybean protein isolate, 5-30 parts of corn starch, 5-30 parts of carrageenan, 1-20 parts of salt, 1-20 parts of sucrose, 1-20 parts of edible oil and 1-20 parts of chicken essence. The black fungus sausage made in the invention is a food with health functions, has human body immunity enhancing, blood sugar reducing, blood fat reducing, thrombosis resisting, ulcer resisting, radiation resisting and myocardial ischemia improving functions, has human body immunity enhancing, aging preventing, radiation preventing, blood circulation system improving and cardiac function improving effects, can improve the immunity, and is a good ageing, myocardial anoxia and radiation resisting agent.
Description
Technical field
Belong to food technology field, relate to a kind of preparation method of ham sausage.
Background technology
Black fungus (Auricularia Auricular), also known as auricularia auriculajudae, the ears or side handles of a utensil, brightness program, belongs to Eumycota Basidiomycetes Auriculariaceae Auricularia mushroom.It is a kind of saprophytic bacteria of growth on rotten wood, is made up of mycelium and fructification two parts.Mycelium is water white transparency, grows inside rotten wood; Fructification then grows the surface at rotten wood, is edible part.China is black fungus producing country main in the world, and annual production accounts for more than 90% of Gross World Product, and it has production in the most area of China, and this provides advantage with regard to the Application and Development for black fungus.Black fungus is nutritious, food flavor is delicious, the edible mushroom that still nutritive value is very not high, and the medicinal fungus being medical value is higher, is universally acknowledged health products.Record in Compendium of Materia Medica: auricularia auriculajudae is born on rotten wood, property is sweet flat, cures mainly beneficial gas not hungry, strong will of making light of one's life by commiting suicide.Modern medicine research finds, black fungus fruitbody polysaccharide has reducing blood lipid, delays senility, strengthens the multiple pharmacological effect such as immune and antitumor.
Summary of the invention
Be primary raw material to solve traditional ham intestines with meat, it contains the additive such as nitrite, phosphate problem simultaneously, long-term eating affects health, the invention provides a kind of preparation method of black fungus ham sausage, can eat for a long time as a kind of functional health-care food.
The object of the invention is to be achieved through the following technical solutions:
A kind of black fungus ham sausage, by quality ratio, be made by following component: black fungus Thick many candies 20 ~ 60, soybean protein isolate 5 ~ 30, cornstarch 5 ~ 30, carragheen 5 ~ 30, salt 1 ~ 20, sucrose 1 ~ 20, edible oil 1 ~ 20, chickens' extract 1 ~ 20.
A preparation method for black fungus ham sausage, comprises step as follows:
One, the extraction of black fungus Thick many candies: after black fungus removal of impurities, drying, pulverizing, obtained particle diameter is 100 ~ 800 μm of black fungus dry powder, dried for standby, the ratio being 1:30 ~ 80g/ml according to solid-liquid ratio carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, and extract is through centrifugal removing residue, residue extracts with distilled water again, merge supernatant, reduced pressure concentration, alcohol are analysed, and are analysed by water-soluble for precipitation alcohol, freeze drying, obtains black fungus Thick many candies;
Two, with black fungus Thick many candies for benchmark, add soybean protein isolate, cornstarch, carragheen, salt, sucrose, edible oil, chickens' extract, mix and make fillings, after bowel lavage, boiling, namely can be made into nutritious, unique flavor, good mouthfeel black fungus ham sausage.
Tool of the present invention has the following advantages:
1, the present invention adopts ultrasonic assistant hot water extraction method to extract the method for black fungus Thick many candies, Blackfungus polyhexose is made to be able to abundant release, the recovery rate of Blackfungus polyhexose is made to reach 85%, distinguish height 15 ~ 20% and 20 ~ 25% than the recovery rate of ultrasonic extraction or hot water extraction method, substantially increase the utilization rate of black fungus.
2, present invention process is simple, and recovery rate is high, suitable promotion and application.
3, the black fungus ham sausage prepared of the present invention nutritious, unique flavor, good mouthfeel, can be used as functional health-care food and eats.
4, the black fungus ham sausage that prepared by the present invention is a kind of food with health care, have and improve immune function of human body, hypoglycemic, reducing blood lipid, antithrombus formation, anti-ageing, antiulcer, radioresistance, improve the functions such as myocardial anoxia, make immune function of human body strengthen, prevent aging, radiation proof, improve blood circulation system, improve the effects such as myocardial function, be again good anti-ageing, anti-myocardial anoxia and antiradiation agent while raising immunity.
5, the black fungus ham sausage prepared of the present invention is that raw material is different from traditional ham intestines with meat, ediblely can not cause obesity for a long time.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: in present embodiment, the making step of black fungus ham sausage is as follows:
One, the extraction of Blackfungus polyhexose: buy dry black fungus fructification, pulverize, carry out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, extract is through centrifugal removing residue, and residue extracts with distilled water again;
Two, merge supernatant, reduced pressure concentration, 95% alcohol chromatography, by precipitation repeatedly water-soluble alcohol analyse, freeze drying, obtains black fungus Thick many candies;
Three, in black fungus ham sausage fillings, each constituent mass proportioning is as follows: black fungus Thick many candies 20 ~ 60, soybean protein isolate 5 ~ 30, cornstarch 5 ~ 30, carragheen 5 ~ 30, salt 1 ~ 20, sucrose 1 ~ 20, edible oil 1 ~ 20, chickens' extract 1 ~ 20, mix and make fillings, after bowel lavage, boiling, namely can be made into nutritious, unique flavor, good mouthfeel black fungus ham sausage.
Detailed description of the invention two: present embodiment and detailed description of the invention one unlike: the liquid ratio extracting Blackfungus polyhexose in step one is 30 ~ 80:1ml/g.
Detailed description of the invention three: present embodiment and detailed description of the invention one, two unlike: in step one, extraction temperature is 60 ~ 100 DEG C, and extraction time is 20 ~ 180min, and ultrasonic power is 100 ~ 500 W, repeats extraction 2 ~ 4 times.
Detailed description of the invention four: present embodiment and detailed description of the invention one ~ tri-unlike: merged by extract in step 2, reduced pressure concentration, 2 ~ 8 times of volumes are the alcohol chromatography of 95%, and water-soluble for precipitation alcohol is analysed 2 ~ 6 times, low temperature-20 ~-80 DEG C of freeze dryings.
Detailed description of the invention five: present embodiment prepares black fungus calcium+zinc ham sausage according to following steps:
One, the extraction of Blackfungus polyhexose: buy dry black fungus fructification, after black fungus removal of impurities, drying, pulverizing, obtained particle diameter is 200 μm of black fungus dry powder, the ratio being 1:50g/ml according to solid-liquid ratio carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30min, and controlling extraction temperature is 80 DEG C, and extraction time is 60min, ultrasonic power is 200 W, repeat extraction 3 times, extract is through centrifugal removing residue, and residue extracts with distilled water again;
Two, merge supernatant, reduced pressure concentration, 95% alcohol chromatography of 3 times of volumes, by precipitation repeatedly water-soluble alcohol analyse 6 times ,-80 DEG C of freeze dryings, obtain black fungus Thick many candies;
Three, with black fungus Thick many candies for benchmark, account for 50, add soybean protein isolate 20, cornstarch 15, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1, mix and make fillings, after bowel lavage, boiling, namely can be made into black fungus ham sausage.
In present embodiment, Blackfungus polyhexose recovery rate is up to 15.28%, and purity is 80 ~ 87%, and gained black fungus ham sausage is nutritious, unique flavor, good mouthfeel, quality better.
Detailed description of the invention six: present embodiment and detailed description of the invention five unlike, in black fungus ham sausage fillings, each constituent mass proportioning is as follows: black fungus Thick many candies 55, soybean protein isolate 20, cornstarch 10, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
Detailed description of the invention seven: present embodiment and detailed description of the invention five unlike, in black fungus ham sausage fillings, each constituent mass proportioning is as follows: black fungus Thick many candies 40, soybean protein isolate 25, cornstarch 20, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
Detailed description of the invention eight: present embodiment and detailed description of the invention five unlike, in black fungus ham sausage fillings, each constituent mass proportioning is as follows: black fungus Thick many candies 20, soybean protein isolate 35, cornstarch 25, carragheen 11, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
Claims (10)
1. a black fungus ham sausage, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 20 ~ 60, soybean protein isolate 5 ~ 30, cornstarch 5 ~ 30, carragheen 5 ~ 30, salt 1 ~ 20, sucrose 1 ~ 20, edible oil 1 ~ 20, chickens' extract 1 ~ 20.
2. black fungus ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 50, soybean protein isolate 20, cornstarch 15, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
3. black fungus ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 55, soybean protein isolate 20, cornstarch 10, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
4. black fungus ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 40, soybean protein isolate 25, cornstarch 20, carragheen 6, salt 2, sucrose 1, edible oil 5, chickens' extract 1.
5. a preparation method for the black fungus ham sausage described in the arbitrary claim of claim 1-4, is characterized in that described method step is as follows:
One, the extraction of black fungus Thick many candies: after black fungus removal of impurities, drying, pulverizing, obtained black fungus dry powder, dried for standby, carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, and extract is through centrifugal removing residue, residue extracts with distilled water again, merge supernatant, reduced pressure concentration, alcohol are analysed, and are analysed by water-soluble for precipitation alcohol, freeze drying, obtains black fungus Thick many candies;
Two, with black fungus Thick many candies for benchmark, add soybean protein isolate, cornstarch, carragheen, salt, sucrose, edible oil, chickens' extract, mix and make fillings, after bowel lavage, boiling, namely can be made into black fungus ham sausage.
6. the preparation method of black fungus ham sausage according to claim 5, is characterized in that in described step one, and the particle diameter of black fungus dry powder is 100 ~ 800 μm.
7. the preparation method of black fungus ham sausage according to claim 5, is characterized in that in described step one, and the solid-liquid ratio extracting Blackfungus polyhexose is 1:30 ~ 80g/ml.
8. the preparation method of black fungus ham sausage according to claim 5, is characterized in that in described step one, and extraction temperature is 60 ~ 100 DEG C, and extraction time is 20 ~ 180min.
9. the preparation method of black fungus ham sausage according to claim 5, is characterized in that, in described step one, ultrasonic power is 100 ~ 500 W, repeats extraction 2 ~ 4 times.
10. the preparation method of black fungus ham sausage according to claim 5, is characterized in that, in described step one, being merged by extract, reduced pressure concentration, 2 ~ 8 times of volumes are the alcohol chromatography of 95%, and water-soluble for precipitation alcohol is analysed 2 ~ 6 times, low temperature-20 ~-80 DEG C of freeze dryings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656244.5A CN104522623A (en) | 2014-11-18 | 2014-11-18 | Black fungus sausage and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410656244.5A CN104522623A (en) | 2014-11-18 | 2014-11-18 | Black fungus sausage and production method thereof |
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| CN104522623A true CN104522623A (en) | 2015-04-22 |
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| CN201410656244.5A Pending CN104522623A (en) | 2014-11-18 | 2014-11-18 | Black fungus sausage and production method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359641A (en) * | 2000-12-18 | 2002-07-24 | 马庆发 | Vegetable (carrot) sausage series and beverage |
| US20040029955A1 (en) * | 2002-05-15 | 2004-02-12 | Takashi Kouge | Composition for use in prevention or treatment of vascular-related diseases |
| CN101530194A (en) * | 2009-04-17 | 2009-09-16 | 河南科技学院 | Edible fungi ham sausage and preparation method thereof |
-
2014
- 2014-11-18 CN CN201410656244.5A patent/CN104522623A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359641A (en) * | 2000-12-18 | 2002-07-24 | 马庆发 | Vegetable (carrot) sausage series and beverage |
| US20040029955A1 (en) * | 2002-05-15 | 2004-02-12 | Takashi Kouge | Composition for use in prevention or treatment of vascular-related diseases |
| CN101530194A (en) * | 2009-04-17 | 2009-09-16 | 河南科技学院 | Edible fungi ham sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵梦瑶，等: "不同处理工艺对黑木耳多糖抑菌活性影响研究", 《中国食用菌》 * |
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Application publication date: 20150422 |