CN105852069B - A kind of black fungus cake and the preparation method and application thereof - Google Patents

A kind of black fungus cake and the preparation method and application thereof Download PDF

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Publication number
CN105852069B
CN105852069B CN201610200813.4A CN201610200813A CN105852069B CN 105852069 B CN105852069 B CN 105852069B CN 201610200813 A CN201610200813 A CN 201610200813A CN 105852069 B CN105852069 B CN 105852069B
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black fungus
powder
black
extracting solution
cake
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CN105852069A (en
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孔祥辉
张介驰
张丕奇
马银鹏
于德水
刘佳宁
戴肖东
陈鹤
韩增华
马庆芳
于丽萍
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Institute of Microbiology of Heilongjiang Academy of Sciences
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Institute of Microbiology of Heilongjiang Academy of Sciences
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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

Abstract

The invention discloses a kind of black fungus cakes and the preparation method and application thereof, belong to food processing technology field.The black fungus cake includes black fungus powder, black fungus extracting solution, white granulated sugar, konjaku flour or agar powder, carragheen, pectin, citric acid, malic acid and potassium sorbate.Black fungus cake of the present invention has the taste and flavor that the mouthfeel of common cake based food has both black fungus simultaneously, the reduction blood pressure and blood lipoid not having with common cake based food also, antithrombotic, the healthcare function of anti-aging has adapted to modern to the consumption requirement of food nutrition, health care and convenientization and trend.

Description

A kind of black fungus cake and the preparation method and application thereof
Technical field
The present invention relates to a kind of black fungus cakes and the preparation method and application thereof, belong to food processing technology field.
Background technology
Black fungus is under the jurisdiction of the edible macro fungi of Basidiomycotina, Auriculariale, Auriculariaceae.The study found that black fungus Contain abundant colloidal substance in component, good lubrication cleaning can be played the role of to human consumption, and intestines peristalsis can be promoted, The incidence of enteral tumour is reduced, the cholesterol in enteron aisle can be digested and assimilated, avoided enter into blood, is conducive to prevent from being preced with The generation of worry.To be not intended to eat the foreign matters such as the lower hair for being difficult to digest, husk, wooden slag, sand, metal fillings also have dissolving and Oxidation can play the role of cleaning alimentary canal, intestines are washed in clearing stomach.Also have to the endogenous foreign matter such as gall stone, kidney stone and compares Significant neutralizing function.Especially to being engaged in the skies such as ore extraction, metallurgy, cement manufacture, haircut, flour processing, cotton spinning wool spinning The worker of the seriously polluted work post of gas, good health-care effect can be played by often eating black fungus.The content of inorganic salts in black fungus It enriches, especially calcium, magnesium, phosphorus, iron, therefore often eats black fungus energy blood-nourishing and preserve youthful looks, hypoferric anemia can be prevented；Black fungus it is water-soluble Property ingredient can effectively prevent platelet aggregation, advantageously reduce the generation of arteriosclerosis.Polysaccharide body tool contained by black fungus There is antitumor activity.Contain more crude fibre in black fungus, is to promote gastrointestinal peristalsis, effective control body weight, reduce blood glucose and courage The more satisfactory food of sterol, high microsteping content in black fungus will also become control body weight, prevention of cardiovascular disease has Effect ensures.
The research and development of black fungus product experienced three phases:First stage, product is based on black fungus raw material, this kind of product It is sold mostly in the form of fresh goods, bulk cargo, selected goods and compression blocks etc., there are extensive consumer groups；Second stage, product is with black Based on auricularia auriculajudae powder, then formed by secondary operation, such as Blackfungus beverage, black fungus baked product, but the processing technology that has or High temperature etc. destroys the nutritional ingredient and active material of black fungus, its Dietotherapy health effect is made to be deteriorated；Or the black fungus amount of addition It is less, food therapy effect is not achieved at all.Phase III, product utilization green processing technologies detach the active constituent in black fungus such as Then Blackfungus polyhexose, adenosine substance are processed into health food or medicine with high added value in the form of various preparations again Product, often processing technology is complicated, cost is high for this kind of processing, and consumer is difficult to bear, thus is difficult to be widely applied.
Currently, black fungus product mainly has black fungus instant food, (such as canned congee of black fungus paste, black fungus and black fungus are i.e. Food soup etc.), Blackfungus beverage class (black fungus tea, black fungus Yoghourt, black fungus fruit vinegar, black fungus fermented wine), black fungus bake Food, black fungus instant noodles, black fungus snack food (black fungus dilated food, black fungus ice cream, black fungus jelly, black wood Credulous sugar, black fungus preserved fruit, black fungus waffle, black fungus crisp chip), black fungus flavouring, (black fungus is oral for black edible fungus health care product Liquid, black fungus gel particle, black fungus lozenge and Jew ' s-ear capsule), black fungus inner ester bean curd, black fungus sausage food, black wood Ear bean vermicelli, five smoked bean curd of black fungus etc..Black fungus material rate is smaller in the said goods, substantially the not no flavor of black fungus, accordingly Black fungus nutritional ingredient proportion it is also small, so not showing advantage of the black fungus in terms of dietotherapy yet.
As the improvement of people's living standards, diet is gradually converted from simply having adequate food and clothing to health-care nutritive, black fungus is as bacterium In good merchantable brand the hair of " rich people's disease " such as can not only meet the needs of people are to cuisines, but also hyperlipidemia and hypertension can be prevented and mitigated Raw, black fungus is liked by consumers in general deeply.Black fungus is full of nutrition to have plurality of health care functions in addition, is pure natural no dirt Food is contaminated, research black fungus is widely applied in food to be of great significance to meeting the needs of health of people is lived.It is opened Cake class product is sent out into, today's society can be catered to and pursue pure natural, pollution-free and health consumption demand, meet people to food Functionality, natural sex and diversified needs.
This product addition L-arabinose inhibits the absorption of sucrose, but also has effects that a lot of other.L mono- I The most significant characteristic of uncle's sugar is effectively to inhibit the activity of human small intestine's mucous membrane invertase, and then prevent decomposition of the human body to sucrose It absorbs.Fundamentally play the role of controlling blood glucose and reduce fat accumulation, pre- preventing obesity, hyperglycemia, hypertension can be played With the effect of the diseases such as hyperlipidemia (Bai Fu comes, 2015).
This product solves single current black fungus product form, process destruction nutritional ingredient and black fungus and is producing The not high outstanding problem of proportion in product, the novel black fungus cake studied is natural, safety, nutritive value are high, integration of drinking and medicinal herbs, Health value is high, and using fashion, the independent packaging of leisure, nutrient safe is easy to carry.And it is noted according to domestic and international health food The hot spot demand for bringing up again high bioavailability, post-processing is crushed by black fungus, forges into the novel nourishing food for being easy to absorb.And Meet the taste and morphological requirements of consumer to greatest extent.The taste of consumer, form preference how are found and met, is This product design link key problem to be considered has investigation to show that likes black fungus stomodaeum taste accounts for 66.14%, thus Illustrate the original local flavor for keeping black fungus, ensures that food security and the maximum of nutritional ingredient retain as black fungus research and development of products Key problem.The additive amount of black fungus is big in the present invention, and the utmostly nutritional ingredient of retained product as far as possible, and auxiliary adds Add agent less, it is ensured that provide nutrition, safe and healthy novel black fungus fast food snack food for consumer.
There is not the product for being prepared into cake for independent major ingredient with black fungus powder also in the prior art.
Invention content
To solve the deficiencies in the prior art, the present invention provides a kind of black fungus cake, the technical solution of use is as follows：
The purpose of the present invention is to provide a kind of black fungus cake, including black fungus powder, black fungus extracting solution, white granulated sugar, evil spirits Taro powder or agar powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The black fungus powder and black fungus extracting solution it Than being 1:15-1:60g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the mass percent of each auxiliary material is： White granulated sugar 8%~16%, konjaku flour 0.2%~0.5% or agar powder 0.5%~1.0%, carragheen 0.08%~0.16%, Pectin 0%~0.2%, citric acid 0.06%~0.14%, malic acid 0.11%~0.19%, potassium sorbate 0.02%~ 0.05%, L-arabinose 0.5%~4.0%.
Preferably, the black fungus cake, including black fungus powder, black fungus extracting solution, white granulated sugar, konjaku flour or agar Powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The ratio between the black fungus powder and black fungus extracting solution are 1:20- 1:40g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the mass percent of each auxiliary material is：White granulated sugar 12% ~16%, konjaku flour 0.2%~0.5% or agar powder 0.5%~1.0%, carragheen 0.08%~0.12%, pectin 0.05% ~0.15%, citric acid 0.08%~0.12%, malic acid 0.13%~0.17%, potassium sorbate 0.04%~0.05%, L- Arabinose 0.1~3.0%.
It is highly preferred that the black fungus cake, which is characterized in that including black fungus powder, black fungus extracting solution, white granulated sugar, Konjaku flour or agar powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The black fungus powder and black fungus extracting solution The ratio between be 1：30g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the mass percent of each auxiliary material is：White sand Sugar 14%, konjaku flour 0.3% or agar powder 0.6%, carragheen 0.10%, pectin 0.15%, citric acid 0.08%, malic acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0%.
Preferably, according to black fungus cake any described in claim 1-3, which is characterized in that the black fungus extracting solution, Preparation method is：By black fungus plus bubble hair, cleaning, 40 times~60 times water are added, 0.5min~3min are homogenized, in 60~90 DEG C Water-bath is extracted twice, is extracted 60min~120min every time, is centrifuged at 8000rpm/min~10000rpm/min, take supernatant Merge, rotary evaporation concentration, concentration are carried out to the corn oil containing vitamin E that 30 μ of μ L~150 L are added dropwise in clear liquid is often gone up It is 2.5%~4.0% to solid content.
The present invention also provides a kind of preparation methods of any of the above-described black fungus cake, which is characterized in that steps are as follows：
1) black fungus is added into bubble hair, cleaning, 40 times~60 times water is added, 0.5min~3min is homogenized, in 60~90 DEG C Water-bath is extracted twice, is extracted 60min~120min every time, is centrifuged at 8000rpm/min~10000rpm/min, take supernatant Merge, rotary evaporation concentration, concentration are carried out to the corn oil containing vitamin E that 30 μ of μ L~150 L are added dropwise in clear liquid is often gone up It is 2.5%~4.0% to solid content, obtains black fungus extracting solution；
2) by black fungus extracting solution obtained by step 1) and the black fungus powder to pulverize and sieve according to 30:1 is mixed, and is impregnated molten Swelling black fungus powder is obtained after swollen 2h-3h；
3) white granulated sugar, L-arabinose, konjaku flour or agar powder, carragheen, pectin are mixed evenly, are added to step In the rapid swelling black fungus powder 1) obtained, heating and softening is stirred continuously after stirring evenly；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
Preferably, the step 1) vitamin E, a concentration of 100mg/mL.
Preferably, step 2) the immersion swelling, time 2h-12h.
Preferably, the step 3) heating, time 6min-10min.
Preferably, the method, the specific steps are：
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, twice in 80 DEG C of water-bath extractions, carried every time 90min is taken, 20min is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, dripped to often going up in clear liquid The corn oil containing vitamin E of 80 μ L is added to carry out rotary evaporation concentration, it is 3.0% to be concentrated into solid content, obtains black wood Ear extracting solution liquid；The vitamin E, a concentration of 100mg/mL；
2) by black fungus extracting solution obtained by step 1) with through crushing, the black fungus powder of crossing 120-240 mesh sieve mix, leaching Swelling black fungus powder is obtained after bubble swelling 2h；
3) white granulated sugar, L-arabinose, konjaku flour or agar powder, carragheen, pectin are mixed evenly, are then added In the swelling black fungus powder obtained to step 2), it is stirred continuously heating 7min-9min after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
Preferably, the source kind of the black fungus powder is black fungus " black 29 ", black prestige 10, black prestige 15, black prestige monolithic One or more of.
It is highly preferred that the source kind of the black fungus powder is black fungus " black 29 ".
Application of any of the above-described method in preparing black fungus cake.
" black 29 " bacterial strain is (to assert certificate number by national edible fungus variety identification to black fungus:State's product recognize bacterium 2007018), variety name:(the black meat of black fungus fructification color of black 29), the variety production is thick, nutrition foot, product for black fungus 2 Matter is good.Using " black fungus cake quality prepared by black 29 " black fungus is best, sensory evaluation scores highest.
Black fungus cake that this programme is studied is natural, safety, nutritive value are high, and integration of drinking and medicinal herbs, health value are high, according to state Interior international health food focuses on improving the hot spot demand of bioavailability, for the product for solving more prominent in current black fungus industry Problem in the form of a single.This programme develops novel black fungus product, and using fashion, the independent packaging of leisure, nutrient safe is taken Band is convenient.In order to analyze acceptance level of the black fungus novel product on taste, packaging and product form, once carried out detailed Market survey, and analyzed.Investigation shows that the product of black fungus series has Development volue, edible value and medicinal valence very much Value is not exploited always, therefore this programme is directed to the alimentary health-care function development of black fungus, and black fungus is forged into Novel nutrient and healthcare products.At the same time, meet the taste of consumer, formal requirement to greatest extent.How to find simultaneously And meet the taste of consumer, form preference, it is this product design link key problem to be considered, such as the mouth of fruit product Taste, form do not approved by consumer, what the destiny of product necessarily failed.There is investigation to show, likes the edible taste of black fungus Normal taste account for 66.14%, thus illustrate keep black fungus original local flavor be to have certain necessity.In addition, different The people of age bracket has taste different requirements, specific product can be made for specific crowd, to black fungus product Packaged form on, 48.9% citizen especially dote on individual packets dress since it is considered that the reason of safety and sanitation.Therefore, it stands In the angle of food research and development, consider that more tastes, multi-form exploitation meet consumer demand, right to greatest extent as possible It is shown in the investigation of the suggestion problem of black fungus product, the guarantee of the safety and nutritional ingredient of food becomes the core of black fungus product Heart problem.Food security is the power of consumer and the standard that we should follow strictly, and this requires us in black fungus A suitable ratio is found on taste and the proportion of nutritional ingredient, ensures the nutritional ingredient of product to greatest extent, it is ensured that food Product safety, the green health care food of nutrient safe health is provided for consumer.
Black fungus cake is to be beneficial to health by what science was processed into using the Northeast's high-quality black fungus as raw material Black fungus product, market prospects are considerable.The mature production technology of this programme use, stabilization, reliable, the product produced The characteristics of possessing unique in taste, full of nutrition, reliable in quality, it disclosure satisfy that multiple demand in the market.
Advantageous effect of the present invention：
1, cake provided by the present invention is that white granulated sugar, konjaku flour, carragheen, fruit is added using black fungus powder as primary raw material The dispensings such as glue, citric acid, malic acid, potassium sorbate, using heating, stirring, the technique filtered etc. is made, it has common cake class The mouthfeel of food has both the taste and flavor of black fungus, the reduction blood glucose blood not having with common cake based food also simultaneously Fat, antithrombotic, the healthcare function of anti-aging, and a kind of still high-protein food.This high quality, high nutrition, unique flavor Ready-to-eat food adapted to modern to the consumption requirement of food nutrition, health care and convenientization and trend.Product of the present invention It is also added into the absorption that L-arabinose inhibits sucrose, while effectively inhibiting the activity of human small intestine's mucous membrane invertase, in turn It prevents human body from absorbing the decomposition of sucrose, fundamentally play the role of controlling blood glucose and reduces fat accumulation, can play pre- The effect of the diseases such as preventing obesity, hyperglycemia, hypertension and hyperlipidemia.
2, the present invention both ensure that the intrinsic flavor of black fungus, while as possible to greatest extent during research and development The loss of nutriment in black fungus is reduced, and meets requirement of the consumer on product taste, foreground is boundless.The present invention Black fungus cake is added in the convenient and efficient food of daily life, makes black fungus further to diversification, health side To deep processing and development of comprehensive utilization provide an effective approach.
3, it is that black fungus taste is overweight when major ingredient prepares black fungus cake that this product black fungus cake, which solves black fungus powder, influences mouth Sense, the problem of being not easy to be accepted by the public, process utmostly remains the nutritional ingredient of black fungus, and grinding particle size is also most Suitable for fully absorbing for nutritional ingredient, product neither loses the flavor of black fungus, and masks the disagreeable taste of black fungus, and mouthfeel is thin It is greasy, smooth, it is easy to be accepted by the public.Research and development of products is focused on using additive less as possible, will be as possible using in dosage It is few to use, to ensure product green natural as possible.
4, the method for the present invention improves accounting of the black fungus raw material in converted products, while it is raw to add Blackfungus polyhexose etc. The active constituent of object extraction, realizes the exploitation objective of the product deep processing based on black fungus.The black fungus activity of addition at Concentrate is divided to impart product preferably nutrition and effect, it is strong that the present invention makes people really conveniently enjoy natural nutrition The black fungus deep processing healthy food of health.
5, according to the technology of traditional fabrication food cake, feel to need to add larger dosage to reach compacting for black fungus cake Adhesive could realize, and the method for the present invention using black fungus extracting solution as adhesive, since black fungus extracting solution contains The ingredients such as black fungus mucopolysaccharide are sticky, and gluing effect is very good, greatly reduce the use of foodstuff glue, only with original half Gluing agent content can achieve the effect that it is ideal.
6, the present invention uses black fungus extracting solution as cake body adhesive, due to the polysaccharide isoreactivity in black fungus extract Ingredient, which has, to be inhibited bacterium, prevents food from aoxidizing isoreactivity, in addition other ingredients are assisted in formula, it is effectively anti-to a certain extent Oxidation and denaturalization phenomenon only occurs during product storage, extends shelf life of products, thus improves the organoleptic quality of product.
7, the method for the present invention also solves that black fungus extracting solution is sticky, and reduced pressure can cause to spume so that concentration behaviour Make the relatively difficult technical bottleneck of process so that black fungus extracting solution industrialization is possibly realized.The present invention is in black fungus extracting solution The corn oil containing vitamin E is added dropwise in rotary evaporation concentration process, its additive amount is that 80 μ L are a concentration of through repetition test The corn oil effect of the vitamin E of 100mg/mL is best, and technique substantially increases black fungus extracting solution rotary evaporation The efficiency of concentration.
Description of the drawings
Fig. 1 is influence of the swelling time to black fungus cake sensory evaluation scores.
Fig. 2 is influence of the heating time to black fungus cake sensory evaluation scores.
Fig. 3 is influence of the konjaku flour additive amount to black fungus cake sensory evaluation scores.
Fig. 4 is influence of the carragheen additive amount to black fungus cake sensory evaluation scores.
Fig. 5 is influence of the pectin additive amount to black fungus cake sensory evaluation scores.
Fig. 6 is influence of the white granulated sugar additive amount to black fungus cake sensory evaluation scores.
Fig. 7 is influence of the citric acid additive amount to black fungus cake sensory evaluation scores.
Fig. 8 is influence of the malic acid additive amount to black fungus cake sensory evaluation scores.
Fig. 9 is accelerated test sensory evaluation scores result of the potassium sorbate additive amount to black fungus cake.
Figure 10 is konjaku flour, carragheen, pectin, the intuitive analysis chart of heating time orthogonal test.
Figure 11 white granulated sugars, malic acid, the intuitive analysis chart of citric acid orthogonal test.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described, but the present invention should not be limited by the examples.
The key points for operation that in following embodiment prepared by black fungus cake：
(1) black fungus extracting solution
Selection color and luster is black and smooth, pollution-free, nothing is gone mouldy, the black fungus of no disease and pests harm cleans up after being soaked, and is added 40 Times~60 times of water, it is homogenized 0.5min~3min, twice in 60~90 DEG C of water-bath extractions, extracts 60min~120min every time, It is centrifuged under 8000rpm/min~10000rpm/min, supernatant is taken to merge, often gone up and containing for 30 μ of μ L~150 L is added dropwise in clear liquid There is the corn oil of vitamin E to carry out rotary evaporation concentration, it is 2.5%~4.0% to be concentrated into solid content, obtains black fungus and carries Take liquid.
(2) it is swollen black fungus powder
By black fungus extracting solution and the black fungus powder to pulverize and sieve, swelling is impregnated, obtains swelling black fungus powder.
(3) it stirs
Load weighted white granulated sugar, L-arabinose, konjaku flour, pectin, carragheen are put into plastic cup and are mixed It is even, gelatin substance is scatter using sugar, avoids meeting after water and caking phenomenon occurs and cause to disperse uneven, gelatin substance cannot fill Divide dissolving.
(4) it heats and softens
The sugar mixed and gelatin substance are poured into the black fungus powder after swelling, stirs evenly, is heated on electromagnetic oven, It is stirred continuously in heating process, avoids viscous pot phenomenon.
(6) acid adding
At the end of heating, citric acid and malic acid is added after product cooling, and is stirred for uniformly, avoiding local overacidification Phenomenon is eventually adding potassium sorbate, stirs evenly.
(7) it filters
Well-done black fungus powder is filtered while hot using two layers of gauze, bubble removing, bulky grain black fungus and insoluble matter is removed, makes Product tissue is finer and smoother.
(8) cooling packing
Resulting product after filtering is cooled to room temperature, can be packed after product condensation.
Embodiment 1
1, experiment of single factor
According to preliminary test, the basic recipe for making black fungus cake is designed, when the addition for only changing wherein a certain factor Amount, and other conditions are constant, to weigh its influence to black fungus cake quality, determine its optimum level.Research factor includes：Evil spirit It is taro powder additive amount, carragheen additive amount, pectin additive amount, white granulated sugar additive amount, citric acid additive amount, malic acid additive amount, black Auricularia auriculajudae powder swelling time, heating time.
(1) influence of the mass ratio of black fungus powder and black fungus extract to black fungus cake quality
Black fungus powder 4g, black fungus extract are 60,80,100,120,140,160,180,200,220,240mL respectively, Black fungus powder is swollen 2h, and on the basis of the total amount of black fungus powder and black fungus extracting solution, other auxiliary materials account for the ratio of the two respectively： White granulated sugar 14%, konjaku flour 0.3%, carragheen 0.10%, pectin 0.15%, citric acid 0.1%, malic acid 0.15%, sorb White granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed again by sour potassium 0.05%, L-arabinose 3.0% It being added in the black fungus after swelling and is uniformly mixed, citric acid, malic acid is added in heating stirring time 8min after heating, Stir evenly, using filtered through gauze, it is cooling after.
As a result：The mass ratio of black fungus and black fungus extracting solution has the structural state and mouthfeel of black fungus cake very big It influences, the ratio between black fungus and black fungus extracting solution (g/mL) are 1：20~1:Black fungus cake quality when in 40 ranges is preferable, and 1: 30 qualities are best.
(2) influence of the swelling time to black fungus cake quality
Black fungus extracting solution is prepared according to preparation method, 120mL black fungus extracting solution is mixed with 4g black fungus powders, is impregnated It is swollen 1.0h, 1.5h, 2h, 2.5h, 3h, on the basis of the total amount of black fungus powder and black fungus extracting solution, other auxiliary materials account for respectively The ratio of the two：White granulated sugar 14%, konjaku flour 0.3%, carragheen 0.10%, pectin 0.15%, citric acid 0.1%, malic acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0%, by white granulated sugar, L-arabinose, konjaku flour, carragheen and pectin It is first uniformly mixed in the black fungus after being then added to swelling and is uniformly mixed, lemon is added after heating in heating stirring time 8min Lemon acid, malic acid, stir evenly, using filtered through gauze, it is cooling after.
As a result：The length of black fungus swelling time has a great impact to the structural state and mouthfeel of black fungus cake, black wood Ear cake quality identification the result is shown in Figure 1.
As shown in Figure 1, with the extension of black fungus swelling time, the sensory evaluation scores of product first increase to tend towards stability afterwards, when When swelling time reaches 2h, the sensory evaluation scores highest of product and no longer change, this may be because with swelling time extension, Black fungus powder fully dissolves, and the colloidal substance stripping quantity in black fungus increases, and the structural state of product becomes more uniformly, mouthfeel It is finer and smoother, thus in order to ensure the organoleptic quality of black fungus cake as far as possible, while the time is saved again, the preferably time is 2h-3h, Select the swelling time of black fungus powder for 2h when it is best.
(3) influence of the heating time to black fungus cake quality：
Heating time is a key factor for influencing black fungus cake structural state, black fungus powder 4g, black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, konjaku flour 0.3%, carragheen 0.10%, pectin 0.15%, citric acid 0.1%, malic acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0% is black Agaric swelling time 2h, black fungus powder heating time 6min, 7min, 8min, 9min, 10min carry out five horizontal contrast tests, add Citric acid, malic acid are added after heat, stir evenly, using filtered through gauze, it is cooling after.Black fungus cake quality identification knot Fruit sees Fig. 2.
As shown in Figure 2, with the extension of heating time, the sensory evaluation scores of product are first increased and are reduced afterwards, when heated between be When 8min, the sensory evaluation scores highest of product.This may be due to the extension with heating time, and the colloidal substance in black fungus is molten What is gone out is more, and the structural state of product becomes finer and smoother uniform, also makes product that there is elasticity, the coagulability of product to become more It is good, but when heated between when being more than 8min, moisture evaporation is excessive, and the tissue of product is hardened while lacking flexibility, therefore selection is most Good heating time is 8min.
(4) influence of the konjaku flour additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black wood Ear powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, konjaku flour is respectively 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, carragheen 0.10%, pectin 0.15%, citric acid 0.1%, malic acid 0.15%, sorb White granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed again by sour potassium 0.05%, L-arabinose 3.0% It is added in the black fungus after swelling and is uniformly mixed, heating time 8min is added citric acid, malic acid, stirs after heating Mix uniformly, using filtered through gauze, it is cooling after.
The additive amount of konjaku flour all has an impact the structural state and mouthfeel of black fungus cake.In the making of black fungus cake, Black fungus powder 4g, black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, Carragheen 0.10%, pectin 0.1%, citric acid 0.1%, malic acid 0.15%, L-arabinose 3.0% are separately added into konjaku Powder 0.2%, 0.3%, 0.4%, 0.5%, 0.6% carries out five horizontal contrast tests, and black fungus cake quality identification result is shown in Fig. 3. From the figure 3, it may be seen that increasing with konjaku flour additive amount, the sensory evaluation scores of product are first increased and are reduced afterwards, when the additive amount of konjaku flour is When 0.3%, the sensory evaluation scores highest of product, it may be possible to keep product coagulability good due to adding konjaku flour in right amount, but konjaku flour adds Adding excessively makes product hardness become larger, and elasticity reduces, and allows people to be difficult to receive, therefore consider, selects the best addition of konjaku flour Amount is 0.3%.
Konjaku flour is replaced with agar powder, content is determined according to above-mentioned experiment, experimentally determined agar powder compared with Excellent additive amount is 0.5%~1.0%, and optimal additive amount is 0.6%.
(5) influence of the carragheen additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black wood Ear powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, and konjaku flour 0.3%, carragheen Respectively 0.08%, 0.10%, 0.12%, 0.16%, 0.20%, pectin 0.15%, citric acid 0.1%, malic acid 0.15%, Potassium sorbate 0.05%, L-arabinose 3.0% first mix white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin It is uniformly mixed in the even black fungus being then added to after being swollen, citric acid, apple is added in heating time 8min after heating Acid, stir evenly, using filtered through gauze, it is cooling after.
The additive amount of carragheen has an impact the elasticity and mouthfeel of black fungus cake.In the making of black fungus cake, black fungus Powder 4g, black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, konjaku flour 0.3%, pectin 0.1%, citric acid 0.1%, malic acid 0.15%, L-arabinose 3.0% is separately added into carragheen 0.08%, 0.10%, 0.12%, 0.14%, 0.20% five horizontal contrast tests are carried out, black fungus cake quality identification result is shown in figure 4。
The number of carragheen additive amount directly affects the elasticity and coagulated state of black fungus cake, as shown in Figure 4, with OK a karaoke club Glue additive amount increases, and the sensory evaluation scores of product are first increased and reduced afterwards, when the additive amount of carragheen is 0.14%, black fungus cake Sensory evaluation scores highest, this may be due to suitable carragheen and konjaku flour mutual cooperation make the tissue of product is finer and close to have Elasticity, but when additive amount is excessive, the hardness of product is excessive, and sensory evaluation scores are gradually reduced, therefore the best of carragheen is selected to add Dosage is 0.14%.
(6) influence of the pectin additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black fungus Powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, and konjaku flour 0.3%, carragheen 0.10%, pectin is respectively 0,0.05%, 0.10%, 0.15%, 0.20%, citric acid 0.1%, malic acid 0.15%, sorb White granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed again by sour potassium 0.05%, L-arabinose 3.0% It is added in the black fungus after swelling and is uniformly mixed, heating time 8min is added citric acid, malic acid, stirs after heating Mix uniformly, using filtered through gauze, it is cooling after.
The number of pectin additive amount directly affects the mouthfeel and structural state of black fungus cake.In the making of black fungus cake, Black fungus powder 4g, black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, Konjaku flour 0.3%, carragheen 0.10%, citric acid 0.1%, malic acid 0.15%, L-arabinose 3.0% are separately added into fruit Glue 0,0.05%, 0.10%, 0.15%, 0.20% carries out five horizontal contrast tests, and black fungus cake quality identification result is shown in Fig. 5.
In the manufacturing process of black fungus cake, as shown in Figure 5, with increasing for pectin additive amount, the sensory evaluation scores of product are first It is reduced after raising, when the additive amount of pectin is 0.1%, the sensory evaluation scores highest of black fungus cake, this may be due to suitable Pectin keeps the tissue of product even closer with carragheen, konjaku flour mutual cooperation, and mouthfeel is finer and smoother, but when additive amount is excessive When, cake body, which integrally condenses, spends greatly, and tissue is excessively compact, and hardness is bigger, and sensory evaluation scores are gradually reduced, therefore selects pectin most Good additive amount is 0.1%.
(7) influence of the white granulated sugar additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black wood Ear powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar is respectively 8%, 10%, 12%, 14%, 16%, konjaku flour 0.3%, carragheen 0.10%, pectin 0.10%, citric acid 0.1%, malic acid 0.15%, sorbic acid White granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed and add again by potassium 0.05%, L-arabinose 3.0% Enter in the black fungus to after swelling and be uniformly mixed, citric acid, malic acid, stirring is added in heating time 8min after heating Uniformly, after using filtered through gauze, cooling.
The flavor and coagulated state of how much influence black fungus cakes of the additive amount of white granulated sugar and the battalion for making black fungus cake Support increase in value, in the making of black fungus cake, black fungus powder 4g, black fungus extracting solution 120mL, with black fungus powder and black fungus On the basis of the total amount of extracting solution, pectin 0.1%, konjaku flour 0.3%, carragheen 0.10%, citric acid 0.1%, malic acid 0.15%, L-arabinose 3.0% is separately added into white granulated sugar 8%, 10%, 12%, 14%, 16% and carries out five levels to having a competition It tests.Black fungus cake quality identification result is shown in Fig. 6.
It will be appreciated from fig. 6 that increasing with white granulated sugar additive amount, the sensory evaluation scores of product are first increased and are reduced afterwards, when white granulated sugar Additive amount be 14% when, the sensory evaluation scores highest of black fungus cake, this may be due to white granulated sugar additive amount be less than 14% when, though Right black fungus flavor is apparent, but product overall sweetness is relatively low, and acidity is big, and when the additive amount of white granulated sugar is more than 14%, product is whole Sugariness is higher and masks the flavor of black fungus body, and when the additive amount of white granulated sugar is 14%, product sweetness is moderate while again There is the flavor of black fungus itself, therefore it is 14% to select most suitable additive amount.
(8) influence of the citric acid additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black wood Ear powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, and konjaku flour 0.3%, carragheen 0.10%, pectin 0.10%, citric acid is respectively 0.06%, 0.08%, 0.10%, 0.12%, 0.14%, malic acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0%, by white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin It is first uniformly mixed in the black fungus after being then added to swelling and is uniformly mixed, lemon is added after heating in heating time 8min Acid, malic acid, stir evenly, using filtered through gauze, it is cooling after.
In the manufacturing process of black fungus cake, citric acid coordinates the flavor of white granulated sugar adjusting black fungus cake.Black fungus powder 4g, Black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, konjaku flour 0.3%, carragheen 0.10%, pectin 0.1%, white granulated sugar 14%, malic acid 0.15%, L-arabinose 3.0% is separately added into citric acid 0.06%, 0.08%, 0.10%, 0.12%, 0.14% five horizontal contrast tests are carried out.Black fungus cake quality identification result is shown in figure 7。
As shown in Figure 7, increasing with citric acid additive amount, the sensory evaluation scores of product are first increased and are reduced afterwards, when citric acid Additive amount is at 0.10%, black fungus cake sensory evaluation scores highest, when being less than 0.10% due to citric acid additive amount, black fungus cake Sugariness is bigger, and when additive amount is more than 0.10%, the acidity of black fungus cake is bigger, and has rear bitter taste, and additive amount is at 0.10%, Product sour-sweet degree is moderate and has apparent black fungus flavor.Therefore it is 0.10% to select citric acid optimum addition.
(9) influence of the malic acid additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black wood Ear powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, and konjaku flour 0.3%, carragheen 0.10%, pectin 0.10%, citric acid 0.1%, malic acid 0.11%, 0.13%, 0.15%, 0.17%, 0.19%, sorbic acid White granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed and add again by potassium 0.05%, L-arabinose 3.0% Enter in the black fungus to after swelling and be uniformly mixed, citric acid, malic acid, stirring is added in heating time 8min after heating Uniformly, after using filtered through gauze, cooling.
In the manufacturing process of black fungus cake, malic acid adjusts the flavor of black fungus cake with white granulated sugar, citric acid jointly.It is black Auricularia auriculajudae powder 4g, black fungus extracting solution 120mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, konjaku flour 0.3%, Carragheen 0.10%, pectin 0.1%, white granulated sugar 14%, L-arabinose 3.0%, citric acid 0.10% are separately added into malic acid 0.11%, 0.13%, 0.15%, 0.17%, 0.19% five horizontal contrast tests are carried out.Black fungus cake quality identification result is shown in figure 8。
The addition of malic acid and citric acid reduces the pH of black fungus cake, has moulded an acidic environment, to the micro- life in part The growth of object has inhibiting effect, while can also reinforce the antisepsis of preservative.As shown in Figure 8, with white granulated sugar additive amount Increase, the sensory evaluation scores of product are first increased and reduced afterwards, and when the additive amount of malic acid is 0.15%, the sensory evaluation scores of product are most Height, black fungus cake sour-sweet degree are moderate.When being less than 0.15% due to the additive amount of malic acid, product acidity is smaller, and sugariness is high, with apple Tartaric acid additive amount increases, and the quality of product gradually rises, and sensory evaluation scores gradually increase, but when the adding too much of malic acid When, the acidity of product is bigger, and organoleptic quality continuously decreases.Therefore it is 0.15% to select the optimum addition of malic acid.
(9) influence of the potassium sorbate additive amount to black fungus cake quality
Added respectively in black fungus cake different amounts of potassium sorbate 0,0.02%, 0.03%, 0.04%, 0.05%, 0.06% places 10 days in 37 DEG C of temperature, the climatic chamber of humidity 75%, carries out sensory evaluation scores to it daily, during guaranteeing the quality Accelerated test sensory evaluation scores result such as Fig. 9 of black fungus cake.
When potassium sorbate additive amount is 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 37 DEG C are stored 10 days, Black fungus cake organoleptic quality can be received.In conjunction with black fungus cake sensory evaluation scores and total number of bacteria, select potassium sorbate preferred Ranging from 0.02-0.05%, more preferably ranging from 0.04-0.05%, optimum addition 0.05%.
(10) influence of the L-arabinose additive amount to black fungus cake quality：Black fungus powder 4g, black fungus extracting solution 120mL, black fungus powder is swollen 2h, on the basis of the total amount of black fungus powder and black fungus extracting solution, white granulated sugar 14%, and konjaku flour 0.3%, carragheen 0.10%, pectin 0.10%, citric acid 0.1%, malic acid 0.11%, 0.13%, 0.15%, 0.17%, 0.19%, potassium sorbate 0.05%, L-arabinose 0.1%, 0.5%, 1.0%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are first uniformly mixed to the black fungus after being then added to swelling In be uniformly mixed, heating time 8min, after heating be added citric acid, malic acid, stir evenly, using filtered through gauze, After cooling.
It is found according to Analyses Methods for Sensory Evaluation Results, when the additive amount of L-arabinose is in 0.5-4.0%, black fungus cake sense organ product Matter can be received, and sensory evaluation scores are preferable between 1.0-3.0%, and sensory evaluation scores highest when 3.0%, therefore, L- are Arabic The additive amount of sugar is 0.5-4.0%, and preferably additive amount is 1.0-3.0%, and optimal additive amount is 3.0%.
2, orthogonal test
2.1 sensory evaluation standards
The main purpose of quality identification is not only for evaluating whether cooked black fungus cake satisfies the criteria, and is identification The most effectual way of raw material (such as black fungus, white granulated sugar) quality.The identification of black fungus cake quality needs the product black fungus cake Matter is divided into structural state, three parts of taste and flavor are evaluated, and structural state accounts for total score 40%, mouthfeel accounts for 30%, and flavor accounts for 30%.Specific standards of grading are shown in Table 1.
The sensory evaluation scores standard of 1 black fungus cake of table
The determination of the thickener optimum proportioning of 2.2 black fungus cake formulas
The principal element for influencing the structural state of black fungus cake is determined according to the result of single factor experiment is：Konjaku flour Additive amount, the additive amount of carragheen, the additive amount of pectin and heating time.Using L9(34) orthogonal experiment to aforementioned four because Element carries out research and analysis, determines the optimum formula and technique of black fungus cake.
Using L9(34) principal element progress research and analysis of the orthogonal experiment to influence black fungus cake quality.Black fungus Powder 4g, black fungus extracting solution 120mL, black fungus swelling time 2h, on the basis of black fungus powder and black fungus extracting solution divide total amount, White granulated sugar 14%, konjaku flour, carragheen, pectin are added to after mixing in the black fungus after swelling, are stirred continuously heating, After heating be added citric acid 0.1%, malic acid 0.15%, potassium sorbate 0.05%, stir evenly, filter, cool down after i.e. It can.White granulated sugar, L-arabinose, citric acid, malic acid additive amount remain unchanged.According to single factor experiment and sensory evaluation, really The factor and level for having determined orthogonal test, are shown in Table 2.Orthogonal test the results are shown in Table 2.
Table 2L9(34) orthogonal test factor and level
Table 3L9(34) orthogonal test result
By the R values in table 3 it is found that four factors studied in this experiment are to the primary and secondarys of black fungus cake qualitative effects sequence For C (additive amount of pectin) ＞ A (konjaku flour additive amount) ＞ D (heating time) ＞ B (carragheen additive amount).Orthogonal experiments Analysis：
Optimum formula and technique are A as shown in Figure 102B1C3D2That is konjaku flour 0.3%, carragheen 0.10%, pectin 0.15%, heating time 7min and A2B3C3D2That is konjaku flour 0.3%, carragheen 0.14%, pectin 0.15%, heating time 7min.And test result finally determines that optimum formula is A2B1C3D2, i.e. konjaku flour additive amount is 0.3%, the additive amount of carragheen It is 0.10%, the additive amount of pectin is 0.15%, heating time 7min.The black fungus cake condensation degree produced by this formula It is moderate, there are appropriate elasticity and even tissue, delicate mouthfeel, no feeling of grittiness, sour-sweet degree is moderate, there is apparent black fungus flavor, nothing Peculiar smell, sensory evaluation scores 82.
Verification test：(1)A2B1C3D2：Take raw material black fungus powder 4g, konjaku flour 0.3%, carragheen 0.10%, pectin Black fungus cake condensation degree made from 0.15%, heated 7min is smaller, and delicate mouthfeel is soft, and elasticity is small, and structural state is uniform, nothing Feeling of grittiness, sour-sweet degree is moderate, there is apparent black fungus flavor, free from extraneous odour.Sensory evaluation scores 89.
(2)A2B3C3D2：Take raw material black fungus powder 4g, konjaku flour 0.3%, carragheen 0.14%, pectin 0.15%, through adding Black fungus cake condensation degree made from hot 7min is slightly higher, and delicate mouthfeel is soft, and elasticity is small, and structural state is uniform, no feeling of grittiness, sour-sweet It spends moderate, there is apparent black fungus flavor, free from extraneous odour.Sensory evaluation scores 90.
In conclusion optimum formula and technique are A2B1C3D2, i.e. konjaku flour additive amount is 0.3%, the additive amount of carragheen It is 0.10%, the additive amount of pectin is 0.15%, heating time 7min.
The determination of the optimal sugar-acid ratio of 2.3 black fungus cake formulas
The influence of white granulated sugar and acid additive amount to black fungus cake organoleptic quality uses L9(34) orthogonal experiment to influence The principal element of black fungus cake flavor carries out research and analysis.Black fungus powder 4g, black fungus extracting solution 120mL, black fungus swelling Time 2h, on the basis of black fungus powder and black fungus extracting solution total amount, by white granulated sugar 14%, L-arabinose 3.0% and konjaku Powder 0.3%, carragheen 0.10%, pectin 0.15% are added to after mixing in the black fungus after swelling, are stirred continuously heating, Citric acid, malic acid are added after heating, after stirring evenly, filter, cooling down.Konjaku flour, carragheen, pectin additive amount It remains unchanged, according to single factor experiment and sensory evaluation, it is determined that the factor and level of orthogonal test are shown in Table 4.
Table 4L9(34) orthogonal test factor and level
Determine that the principal element for influencing black fungus cake flavor is according to the result of single factor experiment：The addition of white granulated sugar Amount, citric acid additive amount, malic acid additive amount.Using L9(34) orthogonal experiment to above three factor carry out research and analysis, The optimum formula of black fungus cake is determined.Orthogonal test the results are shown in Table 5.
Table 5L9(34) orthogonal test result
By the R values in table 5 it is found that four factors studied in this experiment are to the primary and secondarys of black fungus cake qualitative effects sequence For E (additive amount of white granulated sugar) ＞ G (malic acid additive amount) ＞ F (citric acid additive amount).Orthogonal experiments are analyzed：
As shown in Figure 11, optimum formula and technique are E2F1G2, i.e. white granulated sugar additive amount 14%, citric acid additive amount 0.08%, malic acid additive amount 0.15%.And the experimental results showed that E2F1G2Sensory evaluation scores highest, is produced in this formula Black fungus cake sour-sweet degree is moderate, there is apparent black fungus flavor, free from extraneous odour.
Present invention determine that make the basic recipe and processing method of black fungus cake, utilize heat and soften, the method for filtering； By single factor test and orthogonal test, the principal element to influencing black fungus cake quality is analyzed, and determines black fungus cake It is best to make formula and technique.Research factor includes：The additive amount, white of the additive amount of konjaku flour, the additive amount of carragheen, pectin The additive amount of granulated sugar, the additive amount of citric acid, the additive amount of malic acid, potassium sorbate additive amount and black fungus swelling time, Heating time.Influence of each factor level to finished product organoleptic quality is grasped by sensory evaluation.
The present invention using black fungus powder as primary raw material, fully swelling after add again konjaku flour, carragheen, pectin, white granulated sugar, The dispensings such as citric acid, malic acid, using sensory evaluation as index, using single factor test and orthogonal test, heated softening, stirring, mistake The techniques such as filter determine the best making formula of black fungus cake.Then, the physical and chemical index and microorganism for determining black fungus cake refer to Mark, makes the shelf-life reach at least six moon.
In conclusion the optimum formula of black fungus cake is：The mass ratio of black fungus powder and black fungus extracting solution is 1:30, with On the basis of black fungus powder and moisture total amount, each component additive amount is：Konjaku flour 0.3%, carragheen 0.12%, pectin 0.15%, White granulated sugar 14%, citric acid 0.08%, malic acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0%.
The optimised process of black fungus cake is：It will be dried after black fungus screening, cleaning, pulverize and sieve and obtain black fungus powder, so It is afterwards 1 according to mass ratio by black fungus powder and black fungus extracting solution:30 mixing carry out swelling 2h, then by white granulated sugar 14%, L- Arabinose 3.0%, konjaku flour 0.3%, carragheen 0.12%, pectin 0.15% are mixed evenly, and are added to the black wood of swelling In ear powder, it is stirred continuously heating 7min after stirring evenly and is softened, at the end of heating, is cooled to 70 DEG C or less addition citric acids 0.08% and malic acid 0.15%, after stirring evenly, it is eventually adding 0.05% potassium sorbate, is filtered while hot after stirring evenly, mistake It is packed after filter postcooling condensation.
The black fungus cake produced under inventive formulation is all relatively good in terms of tissue, mouthfeel, flavor, prepared black wood Ear cake condensation degree is moderate, there is elasticity appropriate, even tissue, delicate mouthfeel, no feeling of grittiness, without not molten object and sour-sweet degree it is moderate, There are apparent black fungus flavor, free from extraneous odour.
Black fungus cake process of the present invention utmostly remains the nutritional ingredient of black fungus, and grinding particle size is also most suitable In fully absorbing for nutritional ingredient, product neither loses the flavor of black fungus, and masks the disagreeable taste of black fungus, and mouthfeel is thin It is greasy, smooth, it is easy to be accepted by the public.Research and development of products is focused on using additive less as possible, will be as possible using in dosage It is few to use, to ensure product green natural as possible.
4, the measurement of black fungus cake physical and chemical index and microbiological indicator
Total reducing sugar is measured using anthrone-sulphuric acid method, protein content is measured using Kjeldahl's method, reference GB/T5009.3-2010 (measurement of moisture in national food safety standard-food) measures moisture, using soxhlet extraction to fat Fat content is measured, and with reference to GB 4789.2-2010 [19], (national food safety standard food microbiological examination bacterium colony is total Number measures) total number of bacteria is measured.
The black fungus cake total sugar content that after testing prepared by the present invention is 17.0%-18.0%, protein content 1.3%- 1.4%, moisture 79%-81%, fat content meet food security country mark close to 0, total number of bacteria≤150CFU/g Quasi- GB 4789.2-2010.
Embodiment 2
The present embodiment prepares black fungus cake by raw material of the black fungus powder of different cultivars, carries out sense organ according to as following formula Evaluation, the results are shown in Table 6.
Black fungus powder kind：Black 29, black prestige monolithic, black prestige 10, black prestige 15, that is, be exactly " black 29 ", black prestige monolithic, it is black The raw material that powder is used as the present invention is made by cultivating the black fungus fructification dry product obtained in prestige 10, the bacterial strain that black prestige 15.
Formula：The mass ratio of black fungus powder and black fungus extracting solution is 1:30, with black fungus powder and black fungus extracting solution point On the basis of total amount, each component additive amount is：Konjaku flour 0.3%, carragheen 0.10%, pectin 0.15%, white granulated sugar 14%, lemon Acid 0.08%, malic acid 0.15%, potassium sorbate 0.05%.
The black fungus cake sensory evaluation scores that table 6 is prepared using different cultivars black fungus
Black fungus kind Sensory evaluation scores
Black 29 90
Black prestige monolithic 84
Black prestige 10 86
Black prestige 15 85
From the data in table 6, it can be seen that with black prestige monolithic, black prestige 10, the production of the black fungus production of No. 15 these three kinds of black prestige Product compare, with " it is black 29 " and black fungus, using " black 29 " bacterial strain is made powder by cultivating the black fungus fructification obtained and is used as original Expect the black fungus cake product best results prepared, black fungus is soaked, and rate is high, and mouthfeel meat is saturating, and degree of adhesion is good.
Embodiment 3:
A kind of preparation method of black fungus cake is present embodiments provided, is as follows：
1) black fungus is added into bubble hair, cleaning, 40 times of water is added, be homogenized 0.5minmin, twice in 60 DEG C of water-bath extractions, Extraction 60minmin every time, centrifuges at 8000rpm/min~10000rpm/min, supernatant is taken to merge, to often going up clear liquid The middle corn oil containing vitamin E that 30 μ L are added dropwise carries out rotary evaporation concentration, and it is 2.5% to be concentrated into solid content, is obtained Black fungus extracting solution；The vitamin E, a concentration of 100mg/mL；
2) by black fungus extracting solution obtained by step 1) with through crushing, the black fungus powder of crossing 120-240 mesh sieve mix, leaching Swelling black fungus powder is obtained after bubble swelling；
3) white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are mixed evenly, are then added to step 2) In the swelling black fungus powder of acquisition, it is stirred continuously heating 7min-9min after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
Embodiment 4
A kind of preparation method of ears particle suspending beverage is present embodiments provided, is as follows：
1) black fungus is added into bubble hair, cleaning, 60 times of water is added, be homogenized 3min, twice in 90 DEG C of water-bath extractions, carried every time 120min is taken, is centrifuged at 10000rpm/min, supernatant is taken to merge, being given birth to containing dimension for 150 μ L is added dropwise in clear liquid to often going up The corn oil of plain E carries out rotary evaporation concentration, and it is 3.0% to be concentrated into solid content, obtains black fungus extracting solution；The dimension life Plain E, a concentration of 100mg/mL；
2) by black fungus extracting solution obtained by step 1) with through crushing, the black fungus powder of crossing 120-240 mesh sieve mix, leaching Swelling black fungus powder is obtained after bubble swelling；
3) white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are mixed evenly, are then added to step 2) In the swelling black fungus powder of acquisition, it is stirred continuously heating 7min-9min after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
Embodiment 5：
A kind of preparation method of ears particle suspending beverage is present embodiments provided, is as follows：
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, twice in 80 DEG C of water-bath extractions, carried every time 90min is taken, is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, 80 μ L are added dropwise in clear liquid to often going up Corn oil containing vitamin E carry out rotary evaporation concentration, it is 4.0% to be concentrated into solid content, obtains black fungus extraction Liquid；The vitamin E, a concentration of 100mg/mL；
2) by black fungus extracting solution obtained by step 1) with through crushing, the black fungus powder of crossing 120-240 mesh sieve mix, leaching Swelling black fungus powder is obtained after bubble swelling；
3) white granulated sugar, L-arabinose, konjaku flour, carragheen, pectin are mixed evenly, are then added to step 2) In the swelling black fungus powder of acquisition, it is stirred continuously heating 7min-9min after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
Embodiment 6
With the optimum formula in embodiment 1, black fungus cake is prepared according to the method for embodiment 3-5, carrying out sense organ to it comments Valence, comparison result are as shown in table 7.
7 embodiment 3-5 methods of table prepare the sensory evaluation scores of black fungus cake
By table 4 as it can be seen that the extraction process of black fungus extracting solution is affected to the organoleptic quality of black fungus cake, at 80 DEG C The product sensory quality that the embodiment 5 that solid content is 4.0% is concentrated into after extraction is best.
Embodiment 7
The present embodiment is by the black fungus cake prepared using the black fungus powder of the method for the present invention and black fungus extracting solution and directly The black fungus cake prepared using black fungus powder and water is compared, and specific preparation method is as follows：
A processing groups：
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, twice in 80 DEG C of water-bath extractions, carried every time 90min is taken, 20min is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to merge, obtains black fungus extracting solution；
2) corn oil (vitamin E containing vitamin E of 80 μ L is added dropwise in the every liter of extracting solution obtained to every liter of step 1) A concentration of 100mg/mL) rotary evaporation concentration is carried out, it is 4.0% to be concentrated into solid content, obtains black fungus concentrate；
3) black fungus concentrate obtained by step 2) is added to the black fungus powder that crushed 120-240 mesh sieve, after impregnating swelling Obtain swelling black fungus powder；
4) by white granulated sugar (additive amount), L-arabinose (additive amount 3.0%), konjaku flour (additive amount 0.3%), carragheen (additive amount 0.10%), pectin (additive amount 0.15%) are mixed evenly, and are then added to the black wood of swelling of step 2) acquisition In ear powder, it is stirred continuously heating 7min-9min after stirring evenly and is softened；
5) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.
B control groups：
1) it will be dried after black fungus screening, cleaning, crushed 120-240 mesh sieve and obtain black fungus powder；
2) black fungus powder for obtaining step 1) is 1 according to mass ratio with water:Swelling 2h is impregnated in 30 mixing, and it is black to obtain swelling Auricularia auriculajudae powder；
3) white granulated sugar, konjaku flour (0.5%), carragheen (0.20%), pectin (0.20%) are mixed evenly, then It is added in the swelling black fungus powder of step 2) acquisition, heating 7min-8min is stirred continuously after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred It filters after uniformly, is packed after filtering postcooling condensation while hot.To above two groups of carry out organoleptic quality, nutritional ingredient and functional component It measures, comparison result is as shown in table 8 below.
8 comparison result of table
Compared by carrying out organoleptic quality and nutritional ingredient, first, find method provided by the present invention, is ensureing sense organ Under the premise of quality, greatly reduce the dosage of foodstuff glue, instead of Partial Food additive, konjaku flour additive amount from 0.5% is reduced to 0.3%, and carragheen additive amount is reduced to 0.1% from 0.2%, and pectin additive amount is reduced to 0.15% from 0.2%, more It is safe and healthy；Second, due to containing polysaccharide isoreactivity substance, having the function of inhibiting bacterium and fungi in black fungus extracting solution, There is anti-oxidation function simultaneously, so shelf life of products extends 3 months, and prepared according to 1 method of embodiment during preserving The oily taste that is generated without food peroxidating on taste of product, mouthfeel is fresh, and organoleptic quality is prepared than 2 method of embodiment Product it is more preferable；Third, since black fungus extracting solution has very high nutritional ingredient and efficacy effect, according to 1 method of embodiment The product total sugar content that the product of preparation is prepared than 2 method of embodiment improves 3.1%, and protein content improves 0.42%, thus With better nutrition and health care effect.Therefore product is reducing additive amount, is improving organoleptic quality, biological antibacterial, extension Shelf-life and raising nutritional ingredient and functional component etc. are substantially better than existing method.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this The people of technology can do various changes and modification, therefore the protection of the present invention without departing from the spirit and scope of the present invention Range should be subject to what claims were defined.

Claims (8)

1. a kind of black fungus cake, which is characterized in that including black fungus powder, black fungus extracting solution, white granulated sugar, konjaku flour or agar Powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The ratio between the black fungus powder and black fungus extracting solution are 1:15- 1:60g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the mass percent of each auxiliary material is：White granulated sugar 8% ~16%, konjaku flour 0.2%~0.5% or agar powder 0.5%~1.0%, carragheen 0.08%~0.16%, pectin 0%~ 0.2%, citric acid 0.06%~0.14%, malic acid 0.11%~0.19%, potassium sorbate 0.02%~0.05%, L- I Uncle's sugar 0.5%~4.0%；The preparation method of the black fungus extracting solution is：By black fungus plus bubble hair, cleaning, it is added 40 times ~60 times of water are homogenized 0.5min~3min, twice in 60~90 DEG C of water-bath extractions, extract 60min~120min every time, It is centrifuged under 8000rpm/min~10000rpm/min, supernatant is taken to merge, be added dropwise 30 μ of μ L~150 L's in clear liquid to often going up Corn oil containing vitamin E carries out rotary evaporation concentration, and it is 2.5%~4.0% to be concentrated into solid content.
2. black fungus cake according to claim 1, which is characterized in that including black fungus powder, black fungus extracting solution, white sand Sugar, konjaku flour or agar powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The black fungus powder is carried with black fungus It is 1 to take the ratio between liquid:20-1:40g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the quality percentage of each auxiliary material Number is：White granulated sugar 12%~16%, konjaku flour 0.2%~0.5% or agar powder 0.5%~1.0%, carragheen 0.08%~ 0.12%, pectin 0.05%~0.15%, citric acid 0.08%~0.12%, malic acid 0.13%~0.17%, potassium sorbate 0.04%~0.05%, L-arabinose 0.1~3.0%.
3. black fungus cake according to claim 2, which is characterized in that including black fungus powder, black fungus extracting solution, white sand Sugar, konjaku flour or agar powder, carragheen, pectin, citric acid, malic acid and potassium sorbate；The black fungus powder is carried with black fungus It is 1 to take the ratio between liquid：30g/mL, on the basis of the total amount of black fungus powder and black fungus extracting solution, the mass percent of each auxiliary material is： White granulated sugar 14%, konjaku flour 0.3% or agar powder 0.6%, carragheen 0.10%, pectin 0.15%, citric acid 0.08%, apple Acid 0.15%, potassium sorbate 0.05%, L-arabinose 3.0%.
4. a kind of preparation method of the black fungus cake as described in claim 1-3 is any, which is characterized in that steps are as follows：
1) black fungus is added into bubble hair, cleaning, 40 times~60 times water is added, 0.5min~3min is homogenized, in 60~90 DEG C of water-baths Extraction twice, extracts 60min~120min, is centrifuged at 8000rpm/min~10000rpm/min, supernatant is taken to close every time And rotary evaporation concentration is carried out to the corn oil containing vitamin E that 30 μ of μ L~150 L are added dropwise in clear liquid is often gone up, it is concentrated into Solid content is 2.5%~4.0%, obtains black fungus extracting solution；
2) by black fungus extracting solution obtained by step 1) and the black fungus powder to pulverize and sieve according to 30:1 is mixed, and swelling is impregnated Swelling black fungus powder is obtained after 2h-3h；
3) white granulated sugar, L-arabinose, konjaku flour or agar powder, carragheen, pectin are mixed evenly, are added to step 1) In the swelling black fungus powder of acquisition, heating and softening is stirred continuously after stirring evenly；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred evenly It filters, is packed after filtering postcooling condensation while hot afterwards.
5. the method stated according to claim 4, which is characterized in that the step 1) vitamin E, a concentration of 100mg/mL.
6. the method stated according to claim 4, which is characterized in that step 2) the immersion swelling, time 2h.
7. the method stated according to claim 4, which is characterized in that the step 3) heating, time 6min-10min.
8. method according to claim 4, which is characterized in that the specific steps are：
1) black fungus is added into bubble hair, cleaning, 50 times of water is added, be homogenized 2min, twice in 80 DEG C of water-bath extractions, extracted every time 90min centrifuges 20min at 8000rpm/min~10000rpm/min, supernatant is taken to merge, is added dropwise to often going up in clear liquid The corn oil containing vitamin E of 80 μ L carries out rotary evaporation concentration, and it is 3.0% to be concentrated into solid content, obtains black fungus Extracting solution liquid；The vitamin E, a concentration of 100mg/mL；
2) by black fungus extracting solution obtained by step 1) with through crushing, the black fungus powder of crossing 120-240 mesh sieve mix, immersion is molten Swelling black fungus powder is obtained after swollen 2h；
3) white granulated sugar, L-arabinose, konjaku flour or agar powder, carragheen, pectin are mixed evenly, are then added to step In the rapid swelling black fungus powder 2) obtained, it is stirred continuously heating 7min-9min after stirring evenly and is softened；
4) cooling that citric acid and malic acid is added at the end of heating, after stirring evenly, it is eventually adding potassium sorbate, is stirred evenly It filters, is packed after filtering postcooling condensation while hot afterwards.
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CN1883297A (en) * 2006-07-03 2006-12-27 华南农业大学 Method for preparing papaya cake
CN103340339A (en) * 2013-07-22 2013-10-09 绥化学院 Black fungus and hericium erinaceus jelly and preparation method thereof
CN104431669A (en) * 2014-12-10 2015-03-25 青岛德润电池材料有限公司 Lipid-lowering jelly and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1883297A (en) * 2006-07-03 2006-12-27 华南农业大学 Method for preparing papaya cake
CN103340339A (en) * 2013-07-22 2013-10-09 绥化学院 Black fungus and hericium erinaceus jelly and preparation method thereof
CN104431669A (en) * 2014-12-10 2015-03-25 青岛德润电池材料有限公司 Lipid-lowering jelly and preparation method thereof

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