CN105982320A - 一种蓝莓酒香杏鲍菇脆片及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓酒香杏鲍菇脆片,由下列重量份的原料制成:杏鲍菇280-300、金银花3-4、糯米10-11、酒曲0.2-0.3、蓝莓10-15、人参2.1-2.4、月见草0.6-0.8、螺旋藻1-1.2、麦芽糊精适量、柠檬酸适量、NaCl适量、水适量。本发明采用杏鲍菇作为主料,同时添加了人参等中草药成分,具有补脾益肺、生津止渴、安神益智的功效,因此富含多种保健成分和营养成分,风味好、品质佳,是一种集营养和保健作用于一体的食用菌休闲食品;此外,本发明采用的蓝莓等辅料具有减缓衰老、抗癌、保护视力的功能。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蓝莓酒香杏鲍菇脆片及其制备方法。
背景技术
桑叶不仅可用来饲养家蚕,也可入药。桑叶的药用首载于《神农本草经》:桑叶性寒、味苦、归肺、肝经,具有祛风清热、凉血明目等功效。桑叶,以老而经霜者为佳,欲其气之全,力之厚也,故入药用冬桑叶:亦曰霜叶。桑叶营养丰富,主要含有香杏鲍菇含有丰富的蛋白质和人体必需的多种氨基酸,营养价值高,还具有特殊营养保健功能和药用价值,能调节人体多项生理功能,这些特点引起了保健食品和生物制药领域的广泛兴趣。由于杏鲍菇细胞组织外围和内部结构不同、水分含量较高、各种生化酶比较活跃等因素,在干燥加工过程中容易发生形变、褐变、芳香成分和营养成分损失等情况。预处理是食用菌加工过程中的一个重要工序,很多加工品都需要这一单元操作。因此,对杏鲍菇选择适当的预处理方式,对最终制成的杏鲍菇保健休闲食品的色、香、味、形和营养保持具有重要作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蓝莓酒香杏鲍菇脆片及其制备方法。
本发明是通过以下技术方案实现的:
一种蓝莓酒香杏鲍菇脆片,由下列重量份的原料制成:
杏鲍菇280-300、金银花3-4、糯米10-11、酒曲0.2-0.3、蓝莓10-15、人参2.1-2.4、月见草0.6-0.8、螺旋藻1-1.2、麦芽糊精适量、柠檬酸适量、NaCl适量、水适量。
所述的一种蓝莓酒香杏鲍菇脆片的制备方法,包括以下步骤:
(1)将人参、月见草、螺旋藻用8-10倍量的水加热提取,过滤,得中药提取液备用;
(2)将金银花、糯米混合入锅,加1-1.5倍水,制成糯米饭;将蓝莓捣碎,与糯米饭、酒曲混合搅拌均匀,密封发酵5-6天,取上层清液,再将所得清液与中药提取液混合;
(3)将杏鲍菇洗净、晾干,按照与杏鲍菇生长方向呈30-45°角斜切成7mm厚的椭圆形薄片;将切好的杏鲍菇薄片置于蒸汽漂烫机中进行漂烫90s,取出后,置于8-10倍水中室温浸渍60-80分钟,水中提前加入有水质量4%的麦芽糊精、0.2%的柠檬酸、1%的NaCl;
(4)将步骤(3)预处理后杏鲍菇片置于电热鼓风干燥箱中于65℃下热风干燥60min,冷却,将步骤(2)所得物料均匀喷淋在杏鲍菇片表面,均湿浸渍2h,再转至微波真空干燥机中在真空度0.085MPa、微波强度20W/g下微波干燥2min,最后在工作温度位45℃的负压远红外干燥机进行负压远红外干燥60s,出料,即得。
本发明的优点是:本发明采用斜切的方式将杏鲍菇切成椭圆形薄片,加快杏鲍菇薄片中的水分溢出速率的同时还提高了杏鲍菇薄片表面的亮度,且使得杏鲍菇薄片的边缘整齐、色相好、有嚼劲;对杏鲍菇薄片进行烫漂处理,可使各种酶失活并排除杏鲍菇组织内空气,有效地抑制干燥过程中酶促褐变和非酶促褐变,同时,热烫可使细胞原生质发生凝固、失水,从而与细胞壁分离,增加细胞膜的透性,有利于细胞组织内水分蒸发,加快干燥速度,因此杏鲍菇薄片中的水分含量也会随之下降;漂烫处理后的杏鲍菇薄片置于水中渗透处理,水中添加了质量分数为4%的麦芽糊精,既能起到部分脱水效果,在热风脱水干燥时节省部分能耗,又可以作为定型填充料渗透到物料内部,使果肉组织更加充实,有利于在膨化时得到均匀疏松多孔的结构;本发明采用杏鲍菇作为主料,同时添加了人参等中草药成分,具有补脾益肺、生津止渴、安神益智的功效,因此富含多种保健成分和营养成分,风味好、品质佳,是一种集营养和保健作用于一体的食用菌休闲食品;此外,本发明采用的蓝莓等辅料具有减缓衰老、抗癌、保护视力的功能。
具体实施方式
一种蓝莓酒香杏鲍菇脆片,由下列重量份的原料制成:
杏鲍菇280、金银花3、糯米10、酒曲0.2、蓝莓10、人参2.1、月见草0.6、螺旋藻1、麦芽糊精适量、柠檬酸适量、NaCl适量、水适量。
所述的一种蓝莓酒香杏鲍菇脆片的制备方法,包括以下步骤:
(1)将人参、月见草、螺旋藻用8倍量的水加热提取,过滤,得中药提取液备用;
(2)将金银花、糯米混合入锅,加1倍水,制成糯米饭;将蓝莓捣碎,与糯米饭、酒曲混合搅拌均匀,密封发酵5天,取上层清液,再将所得清液与中药提取液混合;
(3)将杏鲍菇洗净、晾干,按照与杏鲍菇生长方向呈30°角斜切成7mm厚的椭圆形薄片;将切好的杏鲍菇薄片置于蒸汽漂烫机中进行漂烫90s,取出后,置于8倍水中室温浸渍60分钟,水中提前加入有水质量4%的麦芽糊精、0.2%的柠檬酸、1%的NaCl;
(4)将步骤(3)预处理后杏鲍菇片置于电热鼓风干燥箱中于65℃下热风干燥60min,冷却,将步骤(2)所得物料均匀喷淋在杏鲍菇片表面,均湿浸渍2h,再转至微波真空干燥机中在真空度0.085MPa、微波强度20W/g下微波干燥2min,最后在工作温度位45℃的负压远红外干燥机进行负压远红外干燥60s,出料,即得。
Claims (2)
1.一种蓝莓酒香杏鲍菇脆片,其特征在于由下列重量份的原料制成:杏鲍菇280-300、金银花3-4、糯米10-11、酒曲0.2-0.3、蓝莓10-15、人参2.1-2.4、月见草0.6-0.8、螺旋藻1-1.2、麦芽糊精适量、柠檬酸适量、NaCl适量、水适量。
2.根据权利要求1所述的一种蓝莓酒香杏鲍菇脆片的制备方法,其特征在于包括以下步骤:
(1)将人参、月见草、螺旋藻用8-10倍量的水加热提取,过滤,得中药提取液备用;
(2)将金银花、糯米混合入锅,加1-1.5倍水,制成糯米饭;将蓝莓捣碎,与糯米饭、酒曲混合搅拌均匀,密封发酵5-6天,取上层清液,再将所得清液与中药提取液混合;
(3)将杏鲍菇洗净、晾干,按照与杏鲍菇生长方向呈30-45°角斜切成7mm厚的椭圆形薄片;将切好的杏鲍菇薄片置于蒸汽漂烫机中进行漂烫90s,取出后,置于8-10倍水中室温浸渍60-80分钟,水中提前加入有水质量4%的麦芽糊精、0.2%的柠檬酸、1%的NaCl;
(4)将步骤(3)预处理后杏鲍菇片置于电热鼓风干燥箱中于65℃下热风干燥60min,冷却,将步骤(2)所得物料均匀喷淋在杏鲍菇片表面,均湿浸渍2h,再转至微波真空干燥机中在真空度0.085MPa、微波强度20W/g下微波干燥2min,最后在工作温度位45℃的负压远红外干燥机进行负压远红外干燥60s,出料,即得。
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