CN105831728A - 一种柠条花滋阴养血菇柄松及其制备方法 - Google Patents
一种柠条花滋阴养血菇柄松及其制备方法 Download PDFInfo
- Publication number
- CN105831728A CN105831728A CN201610216003.8A CN201610216003A CN105831728A CN 105831728 A CN105831728 A CN 105831728A CN 201610216003 A CN201610216003 A CN 201610216003A CN 105831728 A CN105831728 A CN 105831728A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- flower
- mushroom handle
- intermediate peashrub
- blood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001061906 Caragana Species 0.000 title claims abstract description 20
- 239000008280 blood Substances 0.000 title claims abstract description 14
- 210000004369 blood Anatomy 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 6
- 241000628997 Flos Species 0.000 title abstract 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 24
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 24
- 241000018646 Pinus brutia Species 0.000 claims abstract description 24
- 235000018417 cysteine Nutrition 0.000 claims abstract description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241001092070 Eriobotrya Species 0.000 claims abstract description 9
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 9
- 241001474374 Blennius Species 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 50
- 239000003205 fragrance Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 3
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 3
- 235000006647 Eugenia jambos Nutrition 0.000 abstract 2
- 244000087016 Syzygium jambos Species 0.000 abstract 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000019256 formaldehyde Nutrition 0.000 description 16
- 210000002686 mushroom body Anatomy 0.000 description 4
- 230000012010 growth Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000003698 anagen phase Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 244000103635 Lyophyllum ulmarium Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种柠条花滋阴养血菇柄松,由下列重量份的原料制成:香菇柄50‑65、海苔粉10‑12、蒲桃叶2‑2.8、枇杷花2.2‑2.3、柠条花2‑3,纤维素酶、蛋白酶、30%‑35%的糖液、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;本发明还添加有蒲桃叶、枇杷花、柠条花等中药材,赋予了本发明滋阴养血、行气活血的保健功能。
Description
技术领域
本发明涉及一种保健香菇柄松,尤其涉及一种柠条花滋阴养血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29.9 mg/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762.8 mg/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1.46 mg/kg上升至 17.95 mg/kg。柯乐芹也发现,在香菇初始的培养基中甲醛的含量仅为3.38
mg/kg,而在子实体阶段其含量达到20.45 mg/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6.51 mg/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15.67 mg/kg。 虽然这些实验的结果其数值从6.51mg/kg 到 762.8 mg/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,提供了一种柠条花滋阴养血菇柄松及其制备方法。
本发明是通过以下技术方案实现的:
一种柠条花滋阴养血菇柄松,由下列重量份的原料制成:
香菇柄50-65、海苔粉10-12、蒲桃叶2-2.8、枇杷花2.2-2.3、柠条花2-3,纤维素酶、蛋白酶、30%-35%的糖液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针适量;
所述的一种柠条花滋阴养血菇柄松的制备方法,其特征在于包括以下步骤:
(1)将蒲桃叶、枇杷花、柠条花混合用4-5倍量的水浸提后浓缩,滤得到药汁;
(2)香菇柄选无过硬黑头、无虫害的在室温下用药汁兑半胱氨酸溶液浸没,浸泡 10-12 h,浸泡后用清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄与水混合,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10-20分钟;
(4)将酶解后的菇柄取出,然后按一层菇柄一层海苔粉的方法放入缸内,再兑入适量糖液,盖上缸盖混合腌渍2-3天;
(5)取出菇柄用水冲去菇柄表面物质并沥干,把沥干水的香菇柄倒入铁锅中,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,冷却后撒上剩余各物料,放置18-20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下将松针点燃,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,并通过蒲桃叶、枇杷花、柠条花等食材的添加,赋予了本发明滋阴养血、行气活血的保健功能。
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:
一种柠条花滋阴养血菇柄松,由下列重量份(斤)的原料制成:
香菇柄50、海苔粉12、蒲桃叶2、枇杷花2.3、柠条花3,纤维素酶、蛋白酶、30%的糖液0.03%的半胱氨酸溶液、精盐、味精、松针适量;
所述的一种柠条花滋阴养血菇柄松的制备方法,其特征在于包括以下步骤:
(1)将蒲桃叶、枇杷花、柠条花混合用4倍量的水浸提后浓缩,滤得到药汁;
(2)香菇柄选无过硬黑头、无虫害的在室温下用药汁兑半胱氨酸溶液浸没,浸泡 10h,浸泡后用清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄与水混合,调pH值为4.8,加入溶液质量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10分钟;
(4)将酶解后的菇柄取出,然后按一层菇柄一层海苔粉的方法放入缸内,再兑入适量糖液,盖上缸盖混合腌渍3天;
(5)取出菇柄用水冲去菇柄表面物质并沥干,把沥干水的香菇柄倒入铁锅中,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,冷却后撒上剩余各物料,放置20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下将松针点燃,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。
Claims (2)
1.一种柠条花滋阴养血菇柄松,其特征在于由下列重量份的原料制成:
香菇柄50-65、海苔粉10-12、蒲桃叶2-2.8、枇杷花2.2-2.3、柠条花2-3,纤维素酶、蛋白酶、30%-35%的糖液、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所述的一种柠条花滋阴养血菇柄松的制备方法,其特征在于包括以下步骤:
(1)将蒲桃叶、枇杷花、柠条花混合用4-5倍量的水浸提后浓缩,滤得到药汁;
(2)香菇柄选无过硬黑头、无虫害的在室温下用药汁兑半胱氨酸溶液浸没,浸泡 10-12 h,浸泡后用清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄与水混合,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10-20分钟;
(4)将酶解后的菇柄取出,然后按一层菇柄一层海苔粉的方法放入缸内,再兑入适量糖液,盖上缸盖混合腌渍2-3天;
(5)取出菇柄用水冲去菇柄表面物质并沥干,把沥干水的香菇柄倒入铁锅中,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,冷却后撒上剩余各物料,放置18-20分钟;
(6)将处理好的菇柄松置于铁丝网上,网下将松针点燃,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。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610216003.8A CN105831728A (zh) | 2016-04-10 | 2016-04-10 | 一种柠条花滋阴养血菇柄松及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610216003.8A CN105831728A (zh) | 2016-04-10 | 2016-04-10 | 一种柠条花滋阴养血菇柄松及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105831728A true CN105831728A (zh) | 2016-08-10 |
Family
ID=56597993
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610216003.8A Pending CN105831728A (zh) | 2016-04-10 | 2016-04-10 | 一种柠条花滋阴养血菇柄松及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105831728A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1079372A (zh) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | 一种香菇松的生产方法 |
CN105124560A (zh) * | 2015-09-13 | 2015-12-09 | 周家勃 | 一种雪花花菇柄的加工方法 |
CN105146500A (zh) * | 2015-07-20 | 2015-12-16 | 合肥梅香园禽蛋制品有限公司 | 一种可可芝麻滋阴菇柄松及其制备方法 |
-
2016
- 2016-04-10 CN CN201610216003.8A patent/CN105831728A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1079372A (zh) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | 一种香菇松的生产方法 |
CN105146500A (zh) * | 2015-07-20 | 2015-12-16 | 合肥梅香园禽蛋制品有限公司 | 一种可可芝麻滋阴菇柄松及其制备方法 |
CN105124560A (zh) * | 2015-09-13 | 2015-12-09 | 周家勃 | 一种雪花花菇柄的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104970347A (zh) | 一种安神补气蛋姜菇柄松及其制备方法 | |
CN105132246B (zh) | 一种有机木瓜酒及其制作方法 | |
KR20130128641A (ko) | 황칠나무 추출액을 이용한 막걸리 및 그의 제조방법 | |
CN103478304A (zh) | 一种茶菜肴的制作方法 | |
KR101925906B1 (ko) | 닭갈비 제조방법 및 이에 의해 제조된 닭갈비 | |
CN105146530A (zh) | 一种熏香果皮香辣菇柄松及其制备方法 | |
KR20100006459A (ko) | 비타민나무 된장의 제조방법 및 이에 따른 된장 | |
CN105146497A (zh) | 一种阳雀花酱香菇柄松及其制备方法 | |
CN105077207A (zh) | 一种鲜香猪蹄通络菇柄松及其制备方法 | |
CN105831728A (zh) | 一种柠条花滋阴养血菇柄松及其制备方法 | |
CN104970345A (zh) | 一种酒糟鱼籽健脾菇柄松及其制备方法 | |
CN105852073A (zh) | 一种玫瑰香虾益补菇柄松及其制备方法 | |
CN105852072A (zh) | 一种玫瑰豆泥多味菇柄松及其制备方法 | |
CN105815764A (zh) | 一种酒糟鱼籽健脾菇柄松及其制备方法 | |
CN105852074A (zh) | 一种奶茶清肺菇柄肉松及其制备方法 | |
CN105901686A (zh) | 一种安神补气蛋姜菇柄松及其制备方法 | |
CN105146500A (zh) | 一种可可芝麻滋阴菇柄松及其制备方法 | |
KR101199878B1 (ko) | 곰보배추 메주 제조방법 | |
CN104970346A (zh) | 一种果干鱿鱼润肺菇柄松及其制备方法 | |
KR20090116527A (ko) | 제주조릿대 새잎을 이용한 차의 제조방법 그에 의해 제조된 제주조릿대 새잎 차 | |
CN105054120A (zh) | 一种补血养颜菇柄鱼肉松及其制备方法 | |
CN105053981A (zh) | 一种巴戟天益补消食菇柄松及其制备方法 | |
CN105053982A (zh) | 一种开胃散郁果蔬菇柄松及其制备方法 | |
CN105901684A (zh) | 一种补血养颜菇柄鱼肉松及其制备方法 | |
CN105852075A (zh) | 一种双草奶茶菇柄香松及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160810 |
|
WD01 | Invention patent application deemed withdrawn after publication |