CN105995929A - 一种羊肚菌保健面酱的制作方法 - Google Patents
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Abstract
本发明公开了一种羊肚菌保健面酱的制作方法,属于食品加工领域。其特征在于:采用熟料制备→接种、培养→煮菇取汁→入缸发酵→加热调味→包装→成品的加工工艺流程。有益效果:本发明产品呈黄褐色,味甜而鲜,咸淡适口,具有羊肚菌特有的清香风味。本产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,可增强机体的免疫功能。老少皆宜,绿色健康。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种羊肚菌保健面酱的制作方法。
背景技术
羊肚菌(学名:Morchella
esculenta),别名:羊肚蘑、羊肚子、阳雀菌、蜂窝蘑 。羊肚菌是一种珍稀名贵的野生食用菌,属于“菌中之王”,“蘑菇皇后”等美誉,是世界上历代皇家贵族的健康养身佳品,在菌类中,除了身价几百万一公斤的白松露和几十万一公斤的冬虫夏草而外,最名贵的就是羊肚菌了。
羊肚菌是世界上很名贵的食用菌,属高级营养滋补品,它有很多种奇特效果,现代医学表明,羊肚菌含丰富的蛋白质、多糖肽、碳水化合物、多种维生素和20多种氨基酸及微量元素。具有补肾、壮阳、补脑、提神的功能;对精肾亏损、阳萎不举、性功能减退、性欲冷淡有明显的改善作用;对头晕失眠、肠胃炎症、脾胃虚弱、消化不良、饮食不振有良好的疗效。长期食用可防癌、抗癌、抑制肿瘤、预防感冒、增加人体免疫力的效果。羊肚菌是子囊菌中最著名的食用菌和药用菌,它不仅味道鲜美、营养丰富,还有强身健体、防病治病、延年益寿的功能;从《本草纲目》和医学的角度表明,羊肚菌具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,是一种不含任何激素,无任何副作用的纯天然滋补品。
羊肚菌营养价值极高,用于加工成羊肚菌保健面酱可实现对羊肚菌的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的提供一种羊肚菌保健面酱的制作方法,能够发挥中药的保健治病功效的保健食品,能够利用保健食品的载体作用,使人们在日常的饮食中就能食用羊肚菌,增强体质。
本发明解决其技术问题所采取的技术方案是:
一种羊肚菌保健面酱的制作方法,其特征在于:采用熟料制备→接种、培养→煮菇取汁→入缸发酵→加热调味→包装→成品的加工工艺流程,具体操作步骤为:
(1)熟料制备:取面粉30千克、紫薯粉3千克、莲子芯粉1千克,加水8千克,均匀拌合,使其成为蚕豆大颗粒,然后放入蒸笼内蒸熟,制得熟料,待自然冷却至38℃时进行接种;
(2)接种、培养:向熟料中接入8%的曲精,接种后即刻置于曲盘中培养,培养温度为40℃,培养成熟后即为面糕曲;
(3)煮菇取汁:将羊肚菌下脚料切碎,加水煮制10分钟,用三层纱布过滤两次,取汁滤汁,同时加入1%的精盐,待其冷却沉淀后再次过滤备用;
(4)入缸发酵:把面糕曲送入发酵缸内,耙平后从面层缓慢注入8波美度的菇汁热盐水,用量为面糕的78%,同时将面层压实,加入酱胶保温,把缸口加盖进行保温发酵;发酵时品温维持38℃,并在2天后搅拌1次,5天后糖化,15天后即为成熟酱醅;
(5)加热调味:将成熟的酱醅用石磨进行磨细过筛,同时通入蒸汽加热至68℃,加入事先溶解的牡丹粉、甘草浸膏、五味子粉,最后加入苯甲酸钠,搅拌均匀后即为味道鲜美的羊肚菌保健面酱;
(6)包装:将酱料用玻璃瓶分装密封,入库、上市。
有益效果:本发明产品呈黄褐色,味甜而鲜,咸淡适口,具有羊肚菌特有的清香风味。本产品风味独特,营养丰富,具有益肠胃,助消化、降血糖、补肾壮阳和补脑提神之功效,可增强机体的免疫功能。老少皆宜,绿色健康。
具体实施方式
实施例1:
一种羊肚菌保健面酱的制作方法,具体操作步骤为:
(1)熟料制备:取小麦面粉60千克、马铃薯淀粉10千克、白首乌粉2千克,加水15千克,均匀拌合,使其成为蚕豆大颗粒,然后放入蒸笼内蒸熟,制得熟料,待自然冷却至36℃时进行接种;
(2)接种、培养:向熟料中接入1%的曲精,接种后即刻置于曲盘中培养,培养温度为40℃,培养成熟后即为面糕曲;
(3)煮菇取汁:将羊肚菌、鸡腿菇的下脚料切碎,加水煮制10分钟,用三层纱布过滤两次,取汁滤汁,同时加入1%的精盐、0.2%的维生素C,待其冷却沉淀后再次过滤备用;
(4)入缸发酵:把面糕曲送入发酵缸内,耙平后从面层缓慢注入11波美度的菇汁热盐水,用量为面糕的100%,同时将面层压实,加入酱胶保温,把缸口加盖进行保温发酵;发酵时品温维持42℃,并在2天后搅拌1次,5天后糖化,8天后即为成熟酱醅;
(5)加热调味:将成熟的酱醅用石磨进行磨细过筛,同时通入蒸汽加热至65℃,加入事先溶解的白豆蔻粉、甘草液、琼脂、柠檬酸,最后加入苯甲酸钠,搅拌均匀后即为味道鲜美的百灵菇面酱;
(6)包装:将酱料用玻璃瓶分装密封,入库、上市。
实施例2:
一种羊肚菌保健面酱的制作方法,具体操作步骤为:
(1)熟料制备:取玉米面粉30千克、甘薯淀粉15千克、牛蒡根粉2千克,加水8千克,均匀拌合,使其成为蚕豆大颗粒,然后放入蒸笼内蒸熟,制得熟料,待自然冷却至28℃时进行接种;
(2)接种、培养:向熟料中接入5%的曲精,接种后即刻置于曲盘中培养,培养温度为38℃,培养成熟后即为面糕曲;
(3)煮菇取汁:将羊肚菌、猴头菇的下脚料切碎,加水煮制5分钟,用三层纱布过滤两次,取汁滤汁,同时加入1.6%的盐巴、0.1%的蜂蜜,待其冷却沉淀后再次过滤备用;
(4)入缸发酵:把面糕曲送入发酵缸内,耙平后从面层缓慢注入13波美度的菇汁热盐水,用量为面糕的90%,同时将面层压实,加入酱胶保温,把缸口加盖进行保温发酵;发酵时品温维持55℃,并在4天后搅拌1次,10天后糖化,15天后即为成熟酱醅;
(5)加热调味:将成熟的酱醅用石磨进行磨细过筛,同时通入蒸汽加热至75℃,加入事先溶解的葛根粉、甘草浸膏、海藻酸钠和柠檬酸,最后加入山梨酸钾,搅拌均匀后即为味道鲜美的百灵菇面酱;
(6)包装:将酱料用玻璃瓶分装密封,入库、上市。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种羊肚菌保健面酱的制作方法,其特征在于:采用熟料制备→接种、培养→煮菇取汁→入缸发酵→加热调味→包装→成品的加工工艺流程,具体操作步骤为:
(1)熟料制备:取面粉30千克、紫薯粉3千克、莲子芯粉1千克,加水8千克,均匀拌合,使其成为蚕豆大颗粒,然后放入蒸笼内蒸熟,制得熟料,待自然冷却至38℃时进行接种;
(2)接种、培养:向熟料中接入8%的曲精,接种后即刻置于曲盘中培养,培养温度为40℃,培养成熟后即为面糕曲;
(3)煮菇取汁:将羊肚菌下脚料切碎,加水煮制10分钟,用三层纱布过滤两次,取汁滤汁,同时加入1%的精盐,待其冷却沉淀后再次过滤备用;
(4)入缸发酵:把面糕曲送入发酵缸内,耙平后从面层缓慢注入8波美度的菇汁热盐水,用量为面糕的78%,同时将面层压实,加入酱胶保温,把缸口加盖进行保温发酵;发酵时品温维持38℃,并在2天后搅拌1次,5天后糖化,15天后即为成熟酱醅;
(5)加热调味:将成熟的酱醅用石磨进行磨细过筛,同时通入蒸汽加热至68℃,加入事先溶解的牡丹粉、甘草浸膏、五味子粉,最后加入苯甲酸钠,搅拌均匀后即为味道鲜美的羊肚菌保健面酱;
(6)包装:将酱料用玻璃瓶分装密封,入库、上市。
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CN106418451A (zh) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | 羊肚菌保健面酱的制作方法 |
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CN105326005A (zh) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | 一种羊肚菌调味液的制作方法 |
CN105495450A (zh) * | 2016-01-05 | 2016-04-20 | 张明耀 | 一种竹笋酱配方及制作方法 |
CN105559045A (zh) * | 2015-12-23 | 2016-05-11 | 河南省农业科学院植物营养与资源环境研究所 | 一种羊肚菌营养粉的制备方法 |
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CN105326005A (zh) * | 2015-09-24 | 2016-02-17 | 南陵县襄荷产业协会 | 一种羊肚菌调味液的制作方法 |
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