CN105146531A - 一种酸鲜明目菇柄松及其制备方法 - Google Patents
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Abstract
本发明公开了一种酸鲜明目菇柄松,由下列重量份的原料制成:香菇柄50-65、甘蔗8-10、丝瓜18-19、豆豉7-8、雪菜碎10-12、荷叶3-4、酸枣仁12-14、金银花1.8-2.5、决明子2-2.3、黄瓜香3-3.2,纤维素酶、蛋白酶、1%-2%的柠檬酸溶液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针适量;本发明制得的菇柄松采用松针熏制增香,芳香清纯,回味悠长,口感品质好,最大程度保全了香菇柄的营养成分,并通过半胱氨酸溶液处理来去除香菇柄中的甲醛成分;本发明还添加有金银花、决明子、黄瓜香等中药材,赋予了本发明清热明目、消暑除烦、润肠通便的保健功能。
Description
技术领域
本发明涉及一种保健香菇柄松,尤其涉及一种酸鲜明目菇柄松及其制备方法。
背景技术
香菇是我国著名食用菌之一,其成分有香菇多糖、香菇嘌呤、核苷酸、维生素、三萜类化合物、多种蛋白质和氨基酸、多种矿物质及膳食纤维等。香菇营养丰富,味道鲜美,在民间素有山珍之称,而且有较好的保健功能。目前,香菇产品主要利用的是菇盖,而香菇柄是香菇加工后的副产物,约占子实体的25%。香菇柄营养成分与菇盖相近,富含VB1、VB2、铁、钾等微量元素,且蛋白质含量也高于蔬菜和粮食,但由于香菇柄粗纤维含量较多,组织较硬,食用品质不佳,故多弃之不用,造成较大浪费。
香菇子实体在生长发育过程中自然形成一定量的甲醛。香菇在不同的生长发育阶段其菇体内甲醛含量不同。林树钱等研究发现,在菌丝培养阶段甲醛的含量较低,仅为29.9mg/kg;随着原基形成至子实体成熟,菇体甲醛含量呈递增,当日采收鲜菇体内甲醛含量为最高,达到762.8mg/kg。黄菊等根据香菇菇盖菌丝的拉丝情况,将香菇从原基到完全开伞分为5个生长阶段,并对不同生长阶段香菇中的甲醛含量进行测定,结果表明香菇内源性甲醛随着香菇逐渐成熟而显著增加,含量从1.46mg/kg上升至17.95mg/kg。柯乐芹也发现,在香菇初始的培养基中甲醛的含量仅为3.38mg/kg,而在子实体阶段其含量达到20.45mg/kg。也有研究认为,香菇生长阶段内源性甲醛含量从菌丝时期开始显著增加,到半开伞菇阶段基本达到稳定,全开伞期的菇内源性甲醛含量为6.51mg/kg。有学者指出,出菇后14d子实体成熟,菇体内甲醛达到最大值15.67mg/kg。虽然这些实验的结果其数值从6.51mg/kg到762.8mg/kg,相差数十倍甚至上百倍,但其反映的规律是一致的,即香菇在菌丝、原基、子实体到开伞等阶段,其甲醛含量是从低到高变化。
这说明甲醛是香菇生理代谢产物,随着国际标准对香菇中甲醛含量要求越来越高,这已极大地影响到我国香菇及其加工制品的对外出口贸易。
发明内容
本发明克服了现有技术中的不足,提供了一种酸鲜明目菇柄松及其制备方法。
本发明是通过以下技术方案实现的:
一种酸鲜明目菇柄松,由下列重量份的原料制成:
香菇柄50-65、甘蔗8-10、丝瓜18-19、豆豉7-8、雪菜碎10-12、荷叶3-4、酸枣仁12-14、金银花1.8-2.5、决明子2-2.3、黄瓜香3-3.2,纤维素酶、蛋白酶、1%-2%的柠檬酸溶液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针适量;
所述的一种酸鲜明目菇柄松的制备方法,其特征在于包括以下步骤:
(1)将金银花、决明子、黄瓜香混合用4-5倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;香菇柄选无过硬黑头、无虫害的在室温下用适量半胱氨酸溶液浸没,浸泡10-12h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(2)甘蔗、丝瓜混合榨汁,滤得浆液;酸枣仁洗净去核,切碎后倒入锅中,与豆豉、雪菜碎混合翻炒8-10分钟,取得锅内物料,烘干磨粉,待用;
(3)将条状菇柄倒入适量柠檬酸溶液中,使淹没于其中,调pH值为4.8-5,加入溶液质量1%-2%的纤维素酶和蛋白酶,搅拌均匀后,在45-50℃下对菇柄进行酶解增香10-20分钟;
(4)将上述步骤处理后的菇柄滤出,拌入步骤(2)所得粉料,并用荷叶包裹后置于蒸锅上隔水熏蒸10-15分钟;
(5)将处理好的菇柄取出去杂后放人铁锅中,兑入步骤(2)所得浆料,用文火煎煮并用铁铲不断拌炒、揉搓,至呈半干纤维状时取出摊放在筛上,冷却后拌上剩余各物料,放置18-20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下点燃松针,将菇柄均匀熏制10-12分钟,中间翻动2-3次,最后冷却包装成品,即得。
本发明的优点是:
本发明综合利用香菇废弃资源,提高其经济价值;由于菇柄纤维韧性高,采用酶解法将其嫩化,使口感品质得到提升;最后制成菇柄松采用松针熏制增香,步骤新颖,值得推广;
本发明经过半胱氨酸溶液处理来去除香菇柄中的甲醛,原理是半胱氨酸能与甲醛的反应产生一种对热比较稳定的物质,从而降低香菇柄中的甲醛含量,使达到国际标准;
本发明制得的菇柄松芳香清纯,回味悠长,口感品质好,最大程度保全了香菇柄的营养成分,并通过金银花、决明子、黄瓜香等食材的添加,赋予了本发明清热明目、消暑除烦、润肠通便的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种酸鲜明目菇柄松,由下列重量份(斤)的原料制成:
香菇柄65、甘蔗10、丝瓜19、豆豉8、雪菜碎12、荷叶4、酸枣仁14、金银花2.5、决明子2.3、黄瓜香3.2,纤维素酶、蛋白酶、2%的柠檬酸溶液、0.03%的半胱氨酸溶液、精盐、味精、松针适量;
所述的一种酸鲜明目菇柄松的制备方法,其特征在于包括以下步骤:
(1)将金银花、决明子、黄瓜香混合用4倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;香菇柄选无过硬黑头、无虫害的在室温下用适量半胱氨酸溶液浸没,浸泡10h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(2)甘蔗、丝瓜混合榨汁,滤得浆液;酸枣仁洗净去核,切碎后倒入锅中,与豆豉、雪菜碎混合翻炒10分钟,取得锅内物料,烘干磨粉,待用;
(3)将条状菇柄倒入适量柠檬酸溶液中,使淹没于其中,调pH值为5,加入溶液质量1%-2%的纤维素酶和蛋白酶,搅拌均匀后,在50℃下对菇柄进行酶解增香20分钟;
(4)将上述步骤处理后的菇柄滤出,拌入步骤(2)所得粉料,并用荷叶包裹后置于蒸锅上隔水熏蒸15分钟;
(5)将处理好的菇柄取出去杂后放人铁锅中,兑入步骤(2)所得浆料,用文火煎煮并用铁铲不断拌炒、揉搓,至呈半干纤维状时取出摊放在筛上,冷却后拌上剩余各物料,放置20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下点燃松针,将菇柄均匀熏制12分钟,中间翻动2-3次,最后冷却包装成品,即得。
Claims (2)
1.一种酸鲜明目菇柄松,其特征在于由下列重量份的原料制成:
香菇柄50-65、甘蔗8-10、丝瓜18-19、豆豉7-8、雪菜碎10-12、荷叶3-4、酸枣仁12-14、金银花1.8-2.5、决明子2-2.3、黄瓜香3-3.2,纤维素酶、蛋白酶、1%-2%的柠檬酸溶液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针适量。
2.根据权利要求1所述的一种酸鲜明目菇柄松的制备方法,其特征在于包括以下步骤:
(1)将金银花、决明子、黄瓜香混合用4-5倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;香菇柄选无过硬黑头、无虫害的在室温下用适量半胱氨酸溶液浸没,浸泡10-12h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(2)甘蔗、丝瓜混合榨汁,滤得浆液;酸枣仁洗净去核,切碎后倒入锅中,与豆豉、雪菜碎混合翻炒8-10分钟,取得锅内物料,烘干磨粉,待用;
(3)将条状菇柄倒入适量柠檬酸溶液中,使淹没于其中,调pH值为4.8-5,加入溶液质量1%-2%的纤维素酶和蛋白酶,搅拌均匀后,在45-50℃下对菇柄进行酶解增香10-20分钟;
(4)将上述步骤处理后的菇柄滤出,拌入步骤(2)所得粉料,并用荷叶包裹后置于蒸锅上隔水熏蒸10-15分钟;
(5)将处理好的菇柄取出去杂后放人铁锅中,兑入步骤(2)所得浆料,用文火煎煮并用铁铲不断拌炒、揉搓,至呈半干纤维状时取出摊放在筛上,冷却后拌上剩余各物料,放置18-20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下点燃松针,将菇柄均匀熏制10-12分钟,中间翻动2-3次,最后冷却包装成品,即得。
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