CN105852080A - 一种食用菌调味粉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种食用菌调味粉及其制备方法,所述调味粉包括如下按重量份计原料:杏鲍菇10‑20份、草菇10‑20份、秀珍菇10‑20份、桃叶5‑10份、荸荠12‑18份、枸杞叶10‑20份、榴莲皮5‑15份、盐3‑6份、味精2‑5份、香辛料3‑6份。本发明采用了杏鲍菇、草菇、秀珍菇,还加入了桃叶、荸荠、枸杞叶、榴莲皮等成分,制得的食用菌调味粉不仅具有清凉解毒的功效,还具有提高免疫力、护肝健胃等保健功效,食用安全。
Description
技术领域
本发明属于食品技术领域,具体涉及一种食用菌调味粉及其制备方法。
背景技术
目前,作为食品添加剂的调味粉种类繁多,比如 :番茄味、牛肉味、鸡肉味、烧烤味等,调味粉被广泛应用于膨化食品、干吃面、炒货等小食品行业,但是单一化口味的休闲食品已经难以满足广大消费者的多样化需求,为满足不同消费者的个性化需求,口味的复合化成为今后的发展趋势。
发明内容
本发明的目的在于提供一种食用菌调味粉及其制备方法,制备成一种具有保健功效的食用菌调味粉,不添加任何的防腐剂等,纯天然,使用健康安全。
为实现上述目的,本发明采用如下技术方案:
一种食用菌调味粉,所述调味粉包括如下按重量份计原料:杏鲍菇10-20份、草菇10-20份、秀珍菇10-20份、桃叶5-10份、荸荠12-18份、枸杞叶10-20份、榴莲壳5-15份、盐3-6份、味精2-5份、香辛料3-6份。
优选的,所述调味粉包括如下按重量份计原料:杏鲍菇15份、草菇15份、秀珍菇15份、桃叶7份、荸荠14份、枸杞叶15份、榴莲壳10份、盐5份、味精3份、香辛料4份。
一种食用菌调味粉的制备方法,包括如下:
(1)取新鲜杏鲍菇、草菇、秀珍菇洗净,于100℃水中烫5-10min,捞出,将菇切块,于搅拌机中一起搅拌成浆,将菇浆过100-120目后,菇浆冷冻干燥成粉末;
(2)将桃叶、枸杞叶、荸荠、榴莲壳,加入其2-3倍重量的水,在90-100℃下煎煮1.5-2h,过滤,收集煎煮液;再滤渣中加入2-3倍重量的水,在90-100℃下煎煮1-1.5h,过滤,收集煎煮液;混合两次煎煮液,于50-60℃下,浓缩至总体积的1/3,接着冷冻干燥成粉末,备用;
(3)将步骤(1)中获得粉末与步骤(2)获得粉末混合,再加入盐、味精、香辛料一起搅拌均匀,即为食用菌调味粉。
杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用。
草菇性寒、味甘、微咸、无毒, 还能消食祛热,补脾益气,清暑热,滋阴壮阳,增加乳汁,防止坏血病,促进创伤愈合,护肝健胃,增强人体免疫力,是优良的食药兼用型的营养保健食品。
秀珍菇含有丰富的蛋白质、氨基酸及多种维生素、矿物质。凤尾菇含有生理活性物质,能够诱发干扰素的合成,从而提高人体免疫力,具有防癌、抗癌的作用。
榴莲壳具有清热降火、滋润养阴,虽然榴莲上火,但榴莲壳可是败火的良品,用来煲汤或煮水喝可以清热降火,有滋润养阴、补血益气等功效。还可以美肤、治疗皮肤病。用榴莲壳煮的水来洗澡,不仅可以美肤养颜,而且还能治疗皮肤瘙痒,榴莲壳可是皮肤病药材之一。
桃叶是蔷薇科植物桃的叶子,每年夏秋采摘,味苦,性平。在我国各地均有分布,含有熊果酸、橙皮素等化学成份,本品可外用也可内服,具有清热解毒,杀虫止痒的功效。
荸荠性寒,具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,可用于治疗黄疸、痢疾、小儿麻痹、便秘等疾病;荸荠含有一种抗菌成分,对降低血压有一定效果,这种物质还对癌症有防治作用。
枸杞叶具有解热、治疗糖尿病、止咳化痰等疗效,而将枸杞根煎煮后饮用,能够降血压:至于枸杞茶则具有治疗体质虚寒、性冷感、健胃、肝肾疾病、肺结核、便秘、失眠、低血压、贫血、各种眼疾、掉发、口腔炎、护肤等各种。
本发明的优点在于:本发明在调味粉中添加了杏鲍菇、草菇、秀珍菇,还加入了桃叶、荸荠、枸杞叶、榴莲皮等有效成分,起到了很好的协同增效作用,不仅使食用菌调味粉具有清凉解毒的功效,还具有提高免疫力、护肝健胃、消食除涨等保健功效,食用安全。而且制备方法简单,所制备的调味粉不添加任何的食品添加剂,纯天然,而且调味粉的保质期也可以达到一年以上,适于所有人食用。
具体实施方式
实施例1
一种食用菌调味粉,所述调味粉包括如下按重量份计原料:杏鲍菇15份、草菇15份、秀珍菇15份、桃叶7份、荸荠14份、枸杞叶15份、榴莲壳10份、盐5份、味精3份、香辛料4份。
一种食用菌调味粉的制备方法,包括如下:
(1)取新鲜杏鲍菇、草菇、秀珍菇洗净,于100℃水中烫7min,捞出,将菇切块,于搅拌机中一起搅拌成浆,将菇浆过100-120目后,菇浆冷冻干燥成粉末;
(2)将桃叶、枸杞叶、荸荠、榴莲壳,加入其3倍重量的水,在100℃下煎煮2h,过滤,收集煎煮液;再滤渣中加入3倍重量的水,在100℃下煎煮1.5h,过滤,收集煎煮液;混合两次煎煮液,于55℃下,浓缩至总体积的1/3,接着冷冻干燥成粉末,备用;
(3)将步骤(1)中获得粉末与步骤(2)获得粉末混合,再加入盐、味精、香辛料一起搅拌均匀,即为食用菌调味粉。
实施例2
一种食用菌调味粉,所述调味粉包括如下按重量份计原料:杏鲍菇10份、草菇10份、秀珍菇10份、桃叶5份、荸荠12份、枸杞叶10份、榴莲壳5份、盐3份、味精2份、香辛料3份。
一种食用菌调味粉的制备方法,包括如下:
(1)取新鲜杏鲍菇、草菇、秀珍菇洗净,于100℃水中烫5min,捞出,将菇切块,于搅拌机中一起搅拌成浆,将菇浆过120目后,菇浆冷冻干燥成粉末;
(2)将桃叶、枸杞叶、荸荠、榴莲壳,加入其2倍重量的水,在90℃下煎煮1.5h,过滤,收集煎煮液;再滤渣中加入2倍重量的水,在90℃下煎煮1h,过滤,收集煎煮液;混合两次煎煮液,于50℃下,浓缩至总体积的1/3,接着冷冻干燥成粉末,备用;
(3)将步骤(1)中获得粉末与步骤(2)获得粉末混合,再加入盐、味精、香辛料一起搅拌均匀,即为食用菌调味粉。
实施例3
一种食用菌调味粉,所述调味粉包括如下按重量份计原料:杏鲍菇20份、草菇20份、秀珍菇20份、桃叶10份、荸荠18份、枸杞叶20份、榴莲壳15份、盐6份、味精5份、香辛料6份。
一种食用菌调味粉的制备方法,包括如下:
(1)取新鲜杏鲍菇、草菇、秀珍菇洗净,于100℃水中烫10min,捞出,将菇切块,于搅拌机中一起搅拌成浆,将菇浆过100目后,菇浆冷冻干燥成粉末;
(2)将桃叶、枸杞叶、荸荠、榴莲壳,加入其3倍重量的水,在100℃下煎煮2h,过滤,收集煎煮液;再滤渣中加入2倍重量的水,在100℃下煎煮1.5h,过滤,收集煎煮液;混合两次煎煮液,于60℃下,浓缩至总体积的1/3,接着冷冻干燥成粉末,备用;
(3)将步骤(1)中获得粉末与步骤(2)获得粉末混合,再加入盐、味精、香辛料一起搅拌均匀,即为食用菌调味粉。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种食用菌调味粉,其特征在于:所述调味粉包括如下按重量份计原料:杏鲍菇10-20份、草菇10-20份、秀珍菇10-20份、桃叶5-10份、荸荠12-18份、枸杞叶10-20份、榴莲壳5-15份、盐3-6份、味精2-5份、香辛料3-6份。
2.根据权利要求1所述的一种食用菌调味粉,其特征在于:所述调味粉包括如下按重量份计原料:杏鲍菇15份、草菇15份、秀珍菇15份、桃叶7份、荸荠14份、枸杞叶15份、榴莲壳10份、盐5份、味精3份、香辛料4份。
3.如权利要求1所述的一种食用菌调味粉的制备方法,其特征在于:所述方法包括如下:
(1)取新鲜杏鲍菇、草菇、秀珍菇洗净,于100℃水中烫5-10min,捞出,将菇切块,于搅拌机中一起搅拌成浆,将菇浆过100-120目后,菇浆冷冻干燥成粉末;
(2)将桃叶、枸杞叶、荸荠、榴莲壳,加入其2-3倍重量的水,在90-100℃下煎煮1.5-2h,过滤,收集煎煮液;再滤渣中加入2-3倍重量的水,在90-100℃下煎煮1-1.5h,过滤,收集煎煮液;混合两次煎煮液,于50-60℃下,浓缩至总体积的1/3,接着冷冻干燥成粉末,备用;
(3)将步骤(1)中获得粉末与步骤(2)获得粉末混合,再加入盐、味精、香辛料一起搅拌均匀,即为食用菌调味粉。
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