CN105995959A - 一种猴头菇复合速溶晶的加工方法 - Google Patents
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Abstract
本发明公开了一种猴头菇复合速溶晶的加工方法,属于食品加工领域。其特征在于:采用猴头菇→泡发→煮汁→过滤→浓缩→配料→造粒→干燥→包装→成品为加工工艺流程。有益效果:本发明产品清香自然,速溶性好,具有猴头菇特有的清淡香味,本产品营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,口感清爽滑口,风味独特。老少皆宜,绿色保健。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种猴头菇复合速溶晶的加工方法。
背景技术
猴头菇,是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,是四大名菜(猴头、熊掌、海参、鱼翅)之一。有“山珍猴头、海味燕窝”之称。这种齿菌科的菌类,菌伞表面长有毛茸状肉刺,长约1~3厘米,它的子实体圆而厚,新鲜时白色,干后由浅黄至浅褐色,基部狭窄或略有短柄,上部膨大,直径3.5~10厘米,远远望去似金丝猴头,故称“猴头菇”,又像刺猬,故又有“刺猬菌”之称。猴头菇是鲜美无比的山珍,菌肉鲜嫩,香醇可口,具有“素中荤”之称。
中医认为,猴头菇性平味甘,有利五脏、助消化、滋补身体等功效。科学临床实验表明,猴头菇可治疗消化不良、胃溃疡、胃窦炎、胃痛、胃胀及神经衰弱等疾病。猴头菌的营养成分很高,每一百克含蛋白质 26.3 克,是香菇的二倍。它含有氨基酸多达 17 种,其中人体所需的占 8 种。每一百克猴头含脂肪
4.2 克,是名副其实的高蛋白、低脂肪食品,还富含各种维生素和无机盐。猴头菇具有增进食欲、增强胃粘膜屏障机能、提高淋巴细胞转化率、提升白细胞等作用,故可以提高人体的免疫能力。猴头菇还是很好的滋补食品,对神经衰弱、消化道溃疡有良好的疗效。近年来,在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有明显作用。所以常吃猴头菇,无病可以增强抗病能力,有病可以其治疗疾病的作用。
猴头菇营养价值高、功效多,加工成猴头菇复合速溶晶,不仅提高营养价值,且美味健康,提高其经济价值,同时也为猴头菇的深加工提供一条新途径。
发明内容
本发明的目的是充分开发猴头菇原料的深加工产品,提供一种猴头菇复合速溶晶的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇复合速溶晶的加工方法,其特征在于:采用猴头菇→泡发→煮汁→过滤→浓缩→配料→造粒→干燥→包装→成品为加工工艺流程,具体操作步骤为:
(1)猴头菇选择与处理:选用无病害、无虫蛀、无变质的干猴头菇,先在温水中泡发,然后剪掉根蒂,洗干净,捣成碎片待用;
(2)煮汁、浓缩:将捣碎的猴头菇放在夹层不锈钢锅中,加入适量的清水、苹果酸、蜂蜜,煮沸45分钟,先用粗滤布过滤取汁,在用过滤机过滤,然后将其注入真空浓缩机中,在真空度为0.015兆帕、温度为80℃条件下,将滤汁浓缩至饱和即可;
(3)配料:在浓缩猴头菇液中加入麦芽糊精2千克、羧甲基纤维素0.1千克、0.5千克维生素C、麦芽糖20千克、柠檬酸0.5千克、麦芽酚0.2千克、琼脂0.2千克、百合粉0.8千克、五味子提取汁1.2千克、苯甲酸钠适量,开动拌和机,先倒入固体原料,搅拌均匀后,再缓缓倒入猴头菇浓缩液,搅拌均匀;
(4)造粒、干燥:将配料后的半成品放入摇摆式造粒机中制成湿料,通过40目筛,装在不锈钢烘盘中,放在烘箱中烘干,使产品含水量降至1-2%,然后立即用双层塑料食品袋包装,即为成品。
有益效果:本发明产品清香自然,速溶性好,具有猴头菇特有的清淡香味,本产品营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,口感清爽滑口,风味独特。老少皆宜,绿色保健。
具体实施方式
实施例1:
一种猴头菇复合速溶晶的加工方法,具体操作步骤为:
(1)猴头菇选择与处理:选用无病害、无虫蛀、无变质的干猴头菇,先在温稀释牛奶液中泡发,然后剪掉耳根,洗干净,捣成碎片待用;
(2)煮汁、浓缩:将捣碎的猴头菇放在夹层不锈钢锅中,加入适量的清水、柠檬酸、淡竹叶、薏苡仁、去水番茄,煮沸45分钟,先用粗滤布过滤取汁,在用过滤机过滤,然后将其注入真空浓缩机中,在真空度为0.08093兆帕、温度为65℃条件下,将滤汁浓缩至饱和即可;
(3)配料:在浓缩猴头菇液中加入麦芽糊精5千克、羧甲基纤维素0.1千克、0.3千克维生素C、红糖25千克、麦芽酚0.15千克、卡拉胶0.6千克、白何首乌粉0.45千克、脱脂奶粉0.25千克、苯甲酸钠适量,开动拌和机,先倒入固体原料,搅拌均匀后,再缓缓倒入猴头菇浓缩液,搅拌均匀;
(4)造粒、干燥:将配料后的半成品放入摇摆式造粒机中制成湿料,通过12目筛,装在不锈钢烘盘中,放在烘箱中烘干,使产品含水量降至3%,然后立即用双层塑料食品袋包装,即为成品。
实施例2:
一种猴头菇复合速溶晶的加工方法,具体操作步骤为:
(1)猴头菇选择与处理:选用无病害、无虫蛀、无变质的干猴头菇,先在温稀释牛奶液中泡发,然后剪掉耳根,洗干净,捣成碎片待用;
(2)煮汁、浓缩:将捣碎的猴头菇放在夹层不锈钢锅中,加入适量的清水、甘草、维生素C、金银花,煮沸45分钟,先用粗滤布过滤取汁,在用过滤机过滤,然后将其注入真空浓缩机中,在真空度为0.08362兆帕、温度为75℃条件下,将滤汁浓缩至饱和即可;
(3)配料:在浓缩猴头菇液中加入淀粉糊精5千克、羧甲基纤维素0.15千克、0.8千克苹果酸、蛋白糖35千克、柠檬香精0.05千克、香兰素0.3千克、黄原胶0.2千克、抹茶粉0.8千克、山药粉0.5千克、苯甲酸钠适量,开动拌和机,先倒入固体原料,搅拌均匀后,再缓缓倒入猴头菇浓缩液,搅拌均匀;
(4)造粒、干燥:将配料后的半成品放入摇摆式造粒机中制成湿料,通过22目筛,装在不锈钢烘盘中,放在烘箱中烘干,使产品含水量降至8%,然后立即用双层塑料食品袋包装,即为成品。
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)
1.一种猴头菇复合速溶晶的加工方法,其特征在于:采用猴头菇→泡发→煮汁→过滤→浓缩→配料→造粒→干燥→包装→成品为加工工艺流程,具体操作步骤为:
(1)猴头菇选择与处理:选用无病害、无虫蛀、无变质的干猴头菇,先在温水中泡发,然后剪掉根蒂,洗干净,捣成碎片待用;
(2)煮汁、浓缩:将捣碎的猴头菇放在夹层不锈钢锅中,加入适量的清水、苹果酸、蜂蜜,煮沸45分钟,先用粗滤布过滤取汁,在用过滤机过滤,然后将其注入真空浓缩机中,在真空度为0.015兆帕、温度为80℃条件下,将滤汁浓缩至饱和即可;
(3)配料:在浓缩猴头菇液中加入麦芽糊精2千克、羧甲基纤维素0.1千克、0.5千克维生素C、麦芽糖20千克、柠檬酸0.5千克、麦芽酚0.2千克、琼脂0.2千克、百合粉0.8千克、五味子提取汁1.2千克、苯甲酸钠适量,开动拌和机,先倒入固体原料,搅拌均匀后,再缓缓倒入猴头菇浓缩液,搅拌均匀;
(4)造粒、干燥:将配料后的半成品放入摇摆式造粒机中制成湿料,通过40目筛,装在不锈钢烘盘中,放在烘箱中烘干,使产品含水量降至1-2%,然后立即用双层塑料食品袋包装,即为成品。
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