CN106036694A - 一种芦笋金针菇营养保健果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种芦笋金针菇营养保健果冻,由以下重量份原料制成:金针菇98‑102、明胶2‑4、琼脂3‑5、珍珠粉1‑3、胡椒汁1‑2、鱼露1‑3、红豆汁3‑5、芦笋2‑4、紫苏叶1‑3、魔芋胶2‑4、蔗糖13‑15、柠檬酸和柠檬酸钠适量。本发明通过将金针菇在冷水中侵泡并在沸水中热烫处理,有效的去除了金针菇中的有害物质秋水仙碱,且生产工艺中减少了高温浓缩等加工工艺,尽量保持了原料具有的色泽、香味和营养成分,另外,珍珠粉、紫苏叶等成分还具有理气和胃、美容养颜的功效,生产出的果冻色泽美观、甜酸滑爽、风味独特、营养丰富、是儿童青少年及老年人理想的营养食品,并且为金针菇的深开发提供了新的途径。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说是一种芦笋金针菇营养保健果冻及其制备方法。
背景技术
金针菇,俗称构菌、朴菇、冬菇等,因其菌柄细长,似金针菜,故称金针菇,属伞菌目,口蘑科,金钱菌属。它以其菌盖滑嫩,柄脆而著名。其营养丰富口感好,含有18种氨基酸,其中包括人体必需的8种氨基酸,尤其是赖氨酸含量特别丰富,具有促进儿童的健康成长和智力发育,国外称之为“增智菇”。金针菇含有朴菇素,具有显著的抗癌能力,被誉为 “抗癌食品”。此外,金针菇还能降低胆固醇,有预防高血压和心肌梗塞、治疗肝病及胃肠道溃疡病功能。因此,金针菇是一种很好的保健食品。
当前金针菇生产发展很快, 在世界各地分布广泛,我国金针菇栽培面积和产量也不断增加,北起黑龙江南至广东都有分布。但是由于新鲜的金针菇保存时间短,给运输和销售带来困难,并且保鲜及加工技术都没有及时跟上,在产菇旺季往往造成积压、变质,以致降低或失去商品价值,导致经济损失。目前市场上以金针菇为原料开发的保健食品主要是罐头类产品,其他形式的金针菇食品较为少见。且新鲜的金针菇中含有秋水仙碱,人食用后,容易因氧化而产生有毒的二秋水仙碱,它对胃肠黏膜和呼吸道黏膜有强烈的刺激作用,大量食用会出现中毒症状。
发明内容
本发明的目的是为了弥补现有技术的不足,提供一种芦笋金针菇营养保健果冻及其制备方法。
本发明的目的是通过以下技术方案实现的:
一种芦笋金针菇营养保健果冻,由以下重量份原料制成:金针菇98-102、明胶2-4、琼脂3-5、珍珠粉1-3、胡椒汁1-2、鱼露1-3、红豆汁3-5、芦笋2-4、紫苏叶1-3、魔芋胶2-4、蔗糖13-15、柠檬酸和柠檬酸钠适量。
一种芦笋金针菇营养保健果冻的其制备方法,包括以下步骤:
(1)金针菇提取液的制备:选择新鲜的金针菇,洗净后放入冷水中浸泡3-4小时,浸泡时每30分钟换水一次,将浸泡后的金针菇放入沸水中处理2-3分钟,取出后烘干粉碎至60目,将粉碎后的金针菇以1:5-1:6的料液比放入70-75℃的水中浸泡2-3次,每次2-3小时,分别过滤各次浸提液,合并后进行浓缩,待料液中可溶性固形物含量达到35%-40%即得金针菇提取液;
(2)将芦笋、紫苏叶混合后超威粉碎得混合粉;
(3)将明胶、琼脂、魔芋胶混合并加入适量的水,边加热边搅拌至完全溶解,然后加入金针菇提取液、混合粉、珍珠粉、胡椒汁、鱼露、红豆汁以及蔗糖,搅拌均匀后用100目的滤布过滤得混合胶溶液;
(4)将混合胶溶液在65℃下水浴加热20分钟,然后加入柠檬酸和柠檬酸钠,搅拌10-12分钟后取出;
(5)将步骤(3)所述的原料在85℃下灭菌15分钟,然后趁热灌装和密封,水冷却至自然凝胶即得成品。
本发明的优点在于:由于秋水仙碱在冷水中极易溶解,且在高温下易被破坏,本发明通过将金针菇在冷水中侵泡并在沸水中热烫处理,有效的去除了金针菇中的有害物质秋水仙碱,且生产工艺中减少了高温浓缩等加工工艺,尽量保持了原料具有的色泽、香味和营养成分,另外,珍珠粉、紫苏叶等成分还具有理气和胃、美容养颜的功效,生产出的果冻色泽美观、甜酸滑爽、风味独特、营养丰富、是儿童青少年及老年人理想的营养食品,并且为金针菇的深开发提供了新的途径。
具体实施方式
一种芦笋金针菇营养保健果冻,由以下重量份(kg)原料制成:金针菇100、明胶3、琼脂4、珍珠粉2、胡椒汁1、鱼露2、红豆汁4、芦笋3、紫苏叶2、魔芋胶3、蔗糖14、柠檬酸和柠檬酸钠适量。
一种芦笋金针菇营养保健果冻的其制备方法,包括以下步骤:
(1)金针菇提取液的制备:选择新鲜的金针菇,洗净后放入冷水中浸泡4小时,浸泡时每30分钟换水一次,将浸泡后的金针菇放入沸水中处理3分钟,取出后烘干粉碎至60目,将粉碎后的金针菇以1:6的料液比放入75℃的水中浸泡3次,每次2小时,分别过滤各次浸提液,合并后进行浓缩,待料液中可溶性固形物含量达到35%即得金针菇提取液;
(2)将芦笋、紫苏叶混合后超威粉碎得混合粉;
(3)将明胶、琼脂、魔芋胶混合并加入适量的水,边加热边搅拌至完全溶解,然后加入金针菇提取液、混合粉、珍珠粉、胡椒汁、鱼露、红豆汁以及蔗糖,搅拌均匀后用100目的滤布过滤得混合胶溶液;
(4)将混合胶溶液在65℃下水浴加热20分钟,然后加入柠檬酸和柠檬酸钠,搅拌10-12分钟后取出;
(5)将步骤(3)所述的原料在85℃下灭菌15分钟,然后趁热灌装和密封,水冷却至自然凝胶即得成品。
Claims (2)
1.一种芦笋金针菇营养保健果冻及其制备方法,其特征在于,由以下重量份原料制成:金针菇98-102、明胶2-4、琼脂3-5、珍珠粉1-3、胡椒汁1-2、鱼露1-3、红豆汁3-5、芦笋2-4、紫苏叶1-3、魔芋胶2-4、蔗糖13-15、柠檬酸和柠檬酸钠适量。
2.根据权利要求1所述的一种芦笋金针菇营养保健果冻及其制备方法,其特征在于:包括以下步骤:
(1)金针菇提取液的制备:选择新鲜的金针菇,洗净后放入冷水中浸泡3-4小时,浸泡时每30分钟换水一次,将浸泡后的金针菇放入沸水中处理2-3分钟,取出后烘干粉碎至60目,将粉碎后的金针菇以1:5-1:6的料液比放入70-75℃的水中浸泡2-3次,每次2-3小时,分别过滤各次浸提液,合并后进行浓缩,待料液中可溶性固形物含量达到35%-40%即得金针菇提取液;
(2)将芦笋、紫苏叶混合后超威粉碎得混合粉;
(3)将明胶、琼脂、魔芋胶混合并加入适量的水,边加热边搅拌至完全溶解,然后加入金针菇提取液、混合粉、珍珠粉、胡椒汁、鱼露、红豆汁以及蔗糖,搅拌均匀后用100目的滤布过滤得混合胶溶液;
(4)将混合胶溶液在65℃下水浴加热20分钟,然后加入柠檬酸和柠檬酸钠,搅拌10-12分钟后取出;
(5)将步骤(3)所述的原料在85℃下灭菌15分钟,然后趁热灌装和密封,水冷却至自然凝胶即得成品。
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