CN106072499A - 一种猴头菇保健晶的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种猴头菇保健晶的制作方法,属于食品加工领域。其特征在于:采用大麦清洗→浸泡配料→分装灭菌→接种培养→破碎烘干→糖化和糊化→干燥造粒→热风干燥→成品包装为加工工艺流程。有益效果:本发明产品口感清香味美,速溶性好,具有猴头菇鲜美的风味,本产品营养丰富,可以调节、增强人体免疫力,对神经衰弱、风湿性关节炎、冠心病、高血压、肝炎、糖尿病、肿瘤有良好的协同治疗作用,还具有抗疲劳,美容养颜,延缓衰老的功效,食用方便,营养保健。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种猴头菇保健晶的制作方法。
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。
猴头菇营养价值极高,且营养价值高,用于加工成猴头菇保健晶可实现对猴头菇原料的综合利用,味道鲜美,贮藏时间长,提高其经济价值。
发明内容
本发明的目的是提供一种猴头菇保健晶的制作方法,味道鲜美,贮藏时间长。
本发明解决其技术问题所采取的技术方案是:
一种猴头菇保健晶的制作方法,其特征在于:采用大麦清洗→浸泡配料→分装灭菌→接种培养→破碎烘干→糖化和糊化→干燥造粒→热风干燥→成品包装为加工工艺流程,具体操作步骤为:
(1)大麦清洗、配料:将大麦、苦荞麦、燕麦清洗浸泡20小时,取出沥去余水,拌入1%碳酸钙装瓶灭菌,在88.6千帕下灭菌1小时;
(2)接种培养:将灭菌后的大麦混合料冷却至20℃,按无菌操作接入富硒猴头菇菌种,置28℃下培养20天,当菌丝长满瓶后取出培养物,粉碎烘干待用;
(3)糖化和糊化:将烘干的菌物入锅,加其重量6倍的清水进行加热糖化和糊化,温度达180℃,不断搅拌,使其充分糊化;
(4)造粒:在糊化物中添加适量红茶粉、木糖醇、桂花粉、栝楼汁,然后用造粒机制粒,热风干燥,用食品包装即为成品。
有益效果:本发明产品口感清香味美,速溶性好,具有猴头菇鲜美的风味,本产品不仅营养丰富,易于消化,还富含蛋白质及其他营养物质,有利于改善人体新陈代谢,还可起到延缓衰老、美容护肤、降胆固醇的功效,食用方便,营养保健。
具体实施方式
实施例1:
一种猴头菇保健晶的制作方法,具体操作步骤为:
(1)大麦清洗、配料:将大麦、金荞麦清洗浸泡6小时,取出沥去余水,拌入2%碳酸钙装瓶灭菌,在45.7千帕下灭菌3.5小时;
(2)接种培养:将灭菌后的大麦混合料冷却至30℃,按无菌操作接入富硒猴头菇菌种,置38℃下培养12天,当菌丝长满瓶后取出培养物,粉碎烘干待用;
(3)糖化和糊化:将烘干的菌物入锅,加其重量5倍的清水进行加热糖化和糊化,温度达160℃,不断搅拌,使其充分糊化;
(4)造粒:在糊化物中添加适量奶粉、果糖、金银花粉、百香果汁,然后用造粒机制粒,热风干燥,用食品包装即为成品。
实施例2:
一种猴头菇保健晶的制作方法,具体操作步骤为:
(1)大麦清洗、配料:将大麦、苦荞麦清洗浸泡12小时,取出沥去余水,拌入5%碳酸钙装瓶灭菌,在147.1千帕下灭菌2小时;
(2)接种培养:将灭菌后的大麦混合料冷却至25℃,按无菌操作接入富硒猴头菇菌种,置27℃下培养15天,当菌丝长满瓶后取出培养物,粉碎烘干待用;
(3)糖化和糊化:将烘干的菌物入锅,加其重量2倍的清水进行加热糖化和糊化,温度达120℃,不断搅拌,使其充分糊化;
(4)造粒:在糊化物中添加适量奶粉、麦芽糖、槐花粉、拐枣汁,然后用造粒机制粒,热风干燥,用食品包装即为成品。
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)
1.一种猴头菇保健晶的制作方法,其特征在于:采用大麦清洗→浸泡配料→分装灭菌→接种培养→破碎烘干→糖化和糊化→干燥造粒→热风干燥→成品包装为加工工艺流程,具体操作步骤为:
(1)大麦清洗、配料:将大麦、苦荞麦、燕麦清洗浸泡20小时,取出沥去余水,拌入1%碳酸钙装瓶灭菌,在88.6千帕下灭菌1小时;
(2)接种培养:将灭菌后的大麦混合料冷却至20℃,按无菌操作接入富硒猴头菇菌种,置28℃下培养20天,当菌丝长满瓶后取出培养物,粉碎烘干待用;
(3)糖化和糊化:将烘干的菌物入锅,加其重量6倍的清水进行加热糖化和糊化,温度达180℃,不断搅拌,使其充分糊化;
(4)造粒:在糊化物中添加适量红茶粉、木糖醇、桂花粉、栝楼汁,然后用造粒机制粒,热风干燥,用食品包装即为成品。
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Cited By (2)
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CN107258318A (zh) * | 2017-06-22 | 2017-10-20 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种灵芝红糖及其制备方法 |
CN107360855A (zh) * | 2017-06-22 | 2017-11-21 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种猴头菇养胃红糖及其制备方法 |
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Non-Patent Citations (1)
Title |
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丁湖广,等: "《食用菌加工新技术与营销》", 31 August 2010, 金盾出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107258318A (zh) * | 2017-06-22 | 2017-10-20 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种灵芝红糖及其制备方法 |
CN107360855A (zh) * | 2017-06-22 | 2017-11-21 | 广东省生物工程研究所(广州甘蔗糖业研究所) | 一种猴头菇养胃红糖及其制备方法 |
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