CN105852074A - 一种奶茶清肺菇柄肉松及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶茶清肺菇柄肉松,由下列重量份的原料制成:香菇柄50‑65、羊乳22‑23、猪脊肉8‑9、白茶19‑20、紫玉米8‑10、海鲜菇13‑14、马蹄12‑15、女金芦1‑2.2、元参2‑3.3、朱槿0.5‑1.3,纤维素酶、蛋白酶、1%‑2%的柠檬酸溶液、0.02%‑0.03%的半胱氨酸溶液、精盐、味精、松针、蜂蜜适量;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;本发明还添加有女金芦、元参、朱槿等中药材,赋予了本发明养阴清热、清肺益脾、消食导滞、舒筋活络的保健功能。
Description
技术领域
本发明涉及一种保健香菇柄松,尤其涉及一种奶茶清肺菇柄肉松及其制备方法。
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,提供了一种奶茶清肺菇柄肉松及其制备方法。
本发明是通过以下技术方案实现的:
一种奶茶清肺菇柄肉松,由下列重量份的原料制成:
香菇柄50-65、羊乳22-23、猪脊肉8-9、白茶19-20、紫玉米8-10、海鲜菇13-14、马蹄12-15、女金芦1-2.2、元参2-3.3、朱槿0.5-1.3,纤维素酶、蛋白酶、1%-2%的柠檬酸溶液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针、蜂蜜适量;
所述的一种奶茶清肺菇柄肉松的制备方法,其特征在于包括以下步骤:
(1)将女金芦、元参、朱槿混合用4-5倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;
(2)香菇柄选无过硬黑头、无虫害的在室温下用柠檬酸溶液以及适量半胱氨酸的混合溶液浸没,浸泡10-12 h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄入锅并兑水淹没,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8-10分钟;
(4)紫玉米、海鲜菇、猪脊肉洗净切碎,倒入锅中兑白茶混合浸煮,20-25分钟后,滤得锅内物料,将紫玉米、海鲜菇混合置于搅拌机搅拌成糊状,猪脊肉入盘待用;
(5)将酶解后的菇柄与玉米海鲜菇糊混合拌匀,并置于蒸锅上,用羊乳熏蒸18-25分钟;马蹄洗净切块,均匀刷抹上蜂蜜后,置于烤箱烘烤1-2分钟,取出烘干磨粉,待用;
(6)将上述步骤处理后的菇柄滤出后与步骤(4)所得猪脊肉一起放入压榨机中压榨,榨后物料的水分含量在50%-60%左右,然后将物料送人粉碎机中粉碎5-6秒,使粉碎出来的物料纤维呈絮状,疏松且均匀,并拌入马蹄粉、药粉以及剩余各物料;
(7)将调味后的物料放人烘盘,摊放厚度为2-4厘米;110-120℃温度下烘烤18-20分钟,而后将物料置于铁丝网上,网下点燃松针,将物料均匀熏制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,并通过女金芦、元参、朱槿等食材的添加,赋予了本发明养阴清热、清肺益脾、消食导滞、舒筋活络的保健功能。
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:
一种奶茶清肺菇柄肉松,由下列重量份(斤)的原料制成:
香菇柄50、羊乳23、猪脊肉9、白茶20、紫玉米10、海鲜菇14、马蹄12、女金芦2.2、元参3.3、朱槿1.3,纤维素酶、蛋白酶、2%的柠檬酸溶液、0.03%的半胱氨酸溶液、精盐、味精、松针、蜂蜜适量;
所述的一种奶茶清肺菇柄肉松的制备方法,其特征在于包括以下步骤:
(1)将女金芦、元参、朱槿混合用4倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;
(2)香菇柄选无过硬黑头、无虫害的在室温下用柠檬酸溶液以及适量半胱氨酸的混合溶液浸没,浸泡10h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄入锅并兑水淹没,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)紫玉米、海鲜菇、猪脊肉洗净切碎,倒入锅中兑白茶混合浸煮,25分钟后,滤得锅内物料,将紫玉米、海鲜菇混合置于搅拌机搅拌成糊状,猪脊肉入盘待用;
(5)将酶解后的菇柄与玉米海鲜菇糊混合拌匀,并置于蒸锅上,用羊乳熏蒸25分钟;马蹄洗净切块,均匀刷抹上蜂蜜后,置于烤箱烘烤2分钟,取出烘干磨粉,待用;
(6)将上述步骤处理后的菇柄滤出后与步骤(4)所得猪脊肉一起放入压榨机中压榨,榨后物料的水分含量在60%左右,然后将物料送人粉碎机中粉碎6秒,使粉碎出来的物料纤维呈絮状,疏松且均匀,并拌入马蹄粉、药粉以及剩余各物料;
(7)将调味后的物料放人烘盘,摊放厚度为2厘米;120℃温度下烘烤20分钟,而后将物料置于铁丝网上,网下点燃松针,将物料均匀熏制12分钟,中间翻动2次,最后冷却包装成品,即得。
Claims (2)
1.一种奶茶清肺菇柄肉松,其特征在于由下列重量份的原料制成:
香菇柄50-65、羊乳22-23、猪脊肉8-9、白茶19-20、紫玉米8-10、海鲜菇13-14、马蹄12-15、女金芦1-2.2、元参2-3.3、朱槿0.5-1.3,纤维素酶、蛋白酶、1%-2%的柠檬酸溶液、0.02%-0.03%的半胱氨酸溶液、精盐、味精、松针、蜂蜜适量。
2.根据权利要求1所述的一种奶茶清肺菇柄肉松的制备方法,其特征在于包括以下步骤:
(1)将女金芦、元参、朱槿混合用4-5倍量的水浸提后浓缩,滤得到药汁,将药汁经喷雾干燥,得药粉;
(2)香菇柄选无过硬黑头、无虫害的在室温下用柠檬酸溶液以及适量半胱氨酸的混合溶液浸没,浸泡10-12 h,浸泡后清洗沥干,将过硬的部分切去并将其顺着纤维撕裂成细长的条状;
(3)将条状菇柄入锅并兑水淹没,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8-10分钟;
(4)紫玉米、海鲜菇、猪脊肉洗净切碎,倒入锅中兑白茶混合浸煮,20-25分钟后,滤得锅内物料,将紫玉米、海鲜菇混合置于搅拌机搅拌成糊状,猪脊肉入盘待用;
(5)将酶解后的菇柄与玉米海鲜菇糊混合拌匀,并置于蒸锅上,用羊乳熏蒸18-25分钟;马蹄洗净切块,均匀刷抹上蜂蜜后,置于烤箱烘烤1-2分钟,取出烘干磨粉,待用;
(6)将上述步骤处理后的菇柄滤出后与步骤(4)所得猪脊肉一起放入压榨机中压榨,榨后物料的水分含量在50%-60%左右,然后将物料送人粉碎机中粉碎5-6秒,使粉碎出来的物料纤维呈絮状,疏松且均匀,并拌入马蹄粉、药粉以及剩余各物料;
(7)将调味后的物料放人烘盘,摊放厚度为2-4厘米;110-120℃温度下烘烤18-20分钟,而后将物料置于铁丝网上,网下点燃松针,将物料均匀熏制10-12分钟,中间翻动2-3次,最后冷却包装成品,即得。
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