CN106376682A - 一种菇本茶 - Google Patents
一种菇本茶 Download PDFInfo
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- CN106376682A CN106376682A CN201610771652.4A CN201610771652A CN106376682A CN 106376682 A CN106376682 A CN 106376682A CN 201610771652 A CN201610771652 A CN 201610771652A CN 106376682 A CN106376682 A CN 106376682A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明的目的在于提供一种具有保健作用的菇本茶及其制备方法，所述菇本茶采用以下重量份原料配制而成：灰树花1‑2份，茶树菇2‑3份，香菇0‑3份，姬松茸1‑2份，松乳菇0‑1份，竹荪0‑0.5份，牛肝菌0‑0.8份，四孢蘑菇0‑0.5份。该菇本茶主要针对四大健康基础问题：睡眠不好、消化问题、感冒及皮肤炎症具有有效的改善及治疗作用，同时还具有防治灰指甲和脚气的功效，长期饮用可以提高人体免疫力，适合各年龄段人士饮用。
Description
技术领域
本发明属于饮品领域，特别提供一种具有保健作用的菇本茶及其制备方法。
背景技术
灰树花，别称贝叶多孔菌、栗子蘑、莲花菌、叶状奇果菌、千佛菌、云蕈、舞茸，是一种中温型、好氧、喜光的木腐菌，夏秋季发生于栎树、板栗、栲树、青冈栎等壳斗科树种及阔叶树的树桩或树根上，造成心材白色腐朽，木质部成了灰树花的主要营养源。子实体肉质，柄短呈珊瑚状分枝，重叠成丛，其外观，婀娜多姿、层叠似菊；其气味、清香四溢，沁人心脾；其肉质脆嫩爽口，百吃不厌；灰树花具有松蕈样芳香，肉质柔嫩，味如鸡丝，脆似玉兰，鲜美可口，可烹调成多种美味佳肴，烹调后具有鲜、脆、嫩的特点，可炒、烧、炖、冷拼、做汤、做馅等多种吃法，灰树花多用于餐饮领域，目前还没有采用其作为保健茶原料的报道。
茶树菇，原为江西广昌境内高山密林地区茶树蔸部生长的一种野生蕈菌，是极高蛋白，低脂肪，低糖分，保健食疗于一身的纯天然无公害保健食用菌。经过优化改良的茶树菇，鲜嫩柄脆，味纯清香，口感极佳，可烹制成各种美味佳肴，其营养价值超过香菇等其他食用菌，属高档食用菌类。茶树菇与杨树菇，柱状田头菇、柱状环锈伞、柳菌、柳环菌(贵州、云南)、柳松茸(中国台湾省与日本)属于同一物种。但杨树菇、柱状田头菇、柱状环锈伞、柳菌、柳环菌(贵州、云南)、柳松茸(中国台湾省与日本)等品种，与茶树菇在形态、品质上有较大差异，茶树菇在味、香、食、药用价值及经济价值等方面，明显优于杨树菇等品种。
香菇，又名花菇、香蕈、香信、香菌、冬菇、香菰，为侧耳科植物香蕈的子实体，素有"山珍之王"之称。香菇是世界第二大食用菌，它是一种生长在木材上的真菌。味道鲜美，香气沁人，营养丰富。香菇富含维生素B群、铁、钾、维生素D原(经日晒后转成维生素D)、味甘，性平。主治食欲减退，少气乏力，中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究，香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高，对防治佝偻病有效；香菇多糖(β～1，3葡聚糖)能增强细胞免疫能力，从而抑制癌细胞的生长；香菇含有六大酶类的40多种酶，可以纠正人体酶缺乏症；香菇中所含脂肪酸，对人体降低血脂有益。
姬松茸，又名巴西蘑菇，原产巴西、秘鲁。它是一种夏秋生长的腐生菌，生活在高温、多湿、通风的环境中，具杏仁香味，口感脆嫩。姬松茸菌盖嫩，菌柄脆，口感极好，味纯鲜香，食用价值颇高；蛋白质组成中包括18种氨基酸，人体的8种必需氨基酸齐全，还含有多种维生素和麦角甾醇。其所含甘露聚糖对抑制肿瘤(尤其是腹水癌)、医疗痔瘘、增强精力、防治心血管病等都有疗效。
松乳菇，属红菇科、乳菇属，又名美味松乳菇、松树蘑、松菌，枞树菇，茅草菇，菇圆肉厚，质嫩味鲜，香气浓郁，常用来炒肉片、氽汤、制成菌油，荤炒素制两皆相宜。在中国广泛分布，往往产量大，便于收集、加工、销售。富含粗蛋白，粗脂肪、粗纤维、多种氨基酸、不饱和脂肪酸，核酸衍生物，还含有维生素B1、B2、B3，维生素C等元素，不仅味道鲜美可口，还具有药用价值，能强身、益肠胃、止痛、理气化痰、驱虫及治疗糖尿病、抗癌等特殊功效。
秀珍菇，学名环柄香菇，原产于印度南部查摩省。在分类学上秀珍菇属于真菌门、担子菌纲、伞菌目、侧耳科侧耳属。它不同于普通的凤尾菇是因为其较小，柄有5～6厘米，盖直径<3厘米。秀珍菇其实是凤尾菇的一个商业味比较浓厚的名称，是凤尾菇的未成熟子实体。秀珍菇是一种高蛋白、低脂肪的营养食品，它鲜美可口，具有独特的风味，美其名曰“味精菇”。
白玉菇，别称白雪菇，属于伞菌目，口蘑科、白蘑属，是一种珍稀食用菌。通体洁白、晶莹剔透，在口感表现上更为优越，菇体脆嫩鲜滑，清甜可口。白玉菇含蛋白质较一般蔬菜为高，必需氨基酸比例合适，还有多种微量元素等人体必需物质，含有大量多糖和各种维生素，经常食用会改善人体的新陈代，有镇痛、镇静、止咳化痰、通便排毒、降压等功效。
双孢蘑菇，又称白蘑菇、蘑菇、洋蘑菇，双孢蘑菇的菌丝还作为制药的原料。中国双孢蘑菇栽培最多的有福建、山东、河南、浙江等省，分布极广泛。近年来由于深层培养的研究成功，人们还可利用蘑菇菌丝体生产蛋白质、草酸和菌糖等物质。蛋白质含量为35％—38％，含有人体必须的6种氨基酸，还含有丰富的维生素B1，维生素B2，维生素PP，核苷酸，烟酸，抗坏血酸和维生素D等，双孢菇所含的蘑菇多糖和异蛋白具有一定的抗癌活性，可抑制肿瘤的发生；所含的酪氨酸酶能溶解一定的胆固醇，对降低血压有一定作用；所含的胰蛋白酶、麦牙糖酶等均有助于食物的消化。中医认为双孢菇味甘性平有提神消化、降血压的作用。兼有补脾，润肺，理气，化痰之功效，能防止恶性贫血，改善神经功能，降低血脂。
竹荪，每100克鲜竹荪中含有粗蛋白20.2％(高于鸡蛋)，粗脂肪2.6％，粗纤维8.8％，碳水化合物6.2％，粗灰分8.21％，还有多种维生素和钙、磷、钾、镁、铁等矿物质。长裙竹荪的蛋白质中氨基酸含量极为丰富，其中谷氨酸含量达1.76％，竹荪具有很高的药用价值。子实体中含有多种酶和高分子多糖，其多糖为异多糖，可增强肌体对肿瘤细胞的抵抗力，因此，具有良好的防癌、抗癌作用。中医认为，竹荪性寒、味甘、无毒，有滋阴养血、益气补脑、止咳化痰及减少腹壁脂肪积储的功效，对高血压、高血脂、高胆固醇、冠心病、动脉硬化及肥胖症等有良好疗效。
牛肝菌，又称大脚菇、白牛肝菌。子实体中等至大型。菌盖扁半球形或稍平展，不粘，光滑，边缘纯，黄褐色、土褐色或赤褐色。菌肉白色，厚，受伤后不变色。菌管初期白色，后呈淡色，直生或近孪生，或在柄之周围凹陷。管口圆形，基部稍膨大淡褐色或淡黄褐色，内实。分布于中国河南、台湾、黑龙江、吉林、四川、贵州、云南、西藏、内蒙古、福建等地区。可食用，是优良野生食用菌。其菌肉厚而细软、味道鲜美。该菌具有清热解烦、养血和中、追风散寒、舒筋和血、补虚提神等功效，又是妇科良药，可治妇女白带症及不孕症。
四孢蘑菇，子实体中等至稍大，菌盖宽3-13cm，初扁半球形，后的平展，有时中部下凹，白色至乳白色，光滑或后期具丛毛状鳞片，干燥时边缘开裂。菌肉白色，厚。菌褶初粉红色，后变褐色至黑褐色，较密，离生，不等长。菌柄较短，粗，圆柱形，有时稍弯曲，和1-9cm，粗0.5-2cm，近光滑或略有纤毛，白色，中实。菌环单层，白色，膜质，生菌柱中部，易脱落。可食用，能人工栽培和深层发酵培养菌丝体，是优良食用菌。含有维生素C、B1、PP等，经常食用可预防脚气病，身体疲倦、食欲不振，消化不良以及妇女在哺乳期间乳汁分泌减少，还可以预防毛细血管破裂，牙床及腹腔出血，皮肤糙皮病及各种贫血病症等。该蘑菇可产生野菇菌素，对金黄色葡萄球菌、伤寒杆菌和大肠杆菌有抑制作用，还可以降低血糖。
发明内容
本发明的目的在于提供一种具有保健作用的菇本茶及其制备方法，该菇本茶主要针对四大健康基础问题：睡眠不好、消化问题、感冒及皮肤炎症具有有效的改善及治疗作用，同时还具有防治灰指甲和脚气的功效，长期饮用可以提高人体免疫力，适合各年龄段人士饮用。
本发明具体提供了一种菇本茶，其特征在于，所述菇本茶采用以下重量份原料配制而成：灰树花1-2份，茶树菇2-3份，香菇0-3份，姬松茸1-2份，松乳菇0-1份，竹荪0-0.5份，牛肝菌0-0.8份，四孢蘑菇0-0.5份。
根据饮用效果的不同，本发明所述菇本茶还可以分为以下几种优选配方：
配方1：灰树花1-2份，茶树菇2-3份，香菇0-3份，姬松茸1-2份，松乳菇0-1份，秀珍菇0-1份，白玉菇0-1份，双孢蘑菇0-1份，竹荪0-0.5份，牛肝菌0-0.8份，四孢蘑菇0-0.5份，其中秀珍菇、白玉菇、双孢蘑菇至少添加一种。
该配方在改善四大健康基础问题的同时能够有效的抗癌防癌，对肝、肾功能性病症，干细胞造血缺乏病症有改善作用，同时对妇科炎症有特效作用，更适合女士长期饮用。另外，发明人发现，灰树花与茶树菇具有协同作用，可以用来预防和治疗灰指甲、脚气，本发明所有配方中均含有灰树花与茶树菇，可以用来预防和治疗灰指甲、脚气(当灰树花与茶树菇的质量比为1:1时效果最佳)。
配方2：灰树花1-2份，茶树菇2-3份，姬松茸1-2份，松乳菇0-1份，竹荪0-0.5份。
主要针对肝、肾功能性病症，干细胞造血缺乏病症有明显的改善作用。
配方3：灰树花1-2份，茶树菇2-3份，姬松茸1-2份，松乳菇0-1份，秀珍菇0-0.5份，白玉菇0.5-1份，双孢蘑菇0-1份，竹荪0-0.5份，牛肝菌0-0.8份，四孢蘑菇0-0.5份。
该配方在改善四大健康基础问题的同时对肝、肾功能性病症，干细胞造血缺乏病症有改善作用，可提高人体免疫力，采用该配方泡制的菇本茶其口感很好，适合各年龄段人士长期服用。
本发明所述菇本茶，其特征在于：所述菇本茶还含有枸杞，其重量份数为0.03-0.30份。
本发明所述菇本茶的制备方法，其特征在于：将经烘焙工艺处理的食用性干原料(如灰树花、茶树菇等食用菌菌菇干货，可在市场、超市等处购买，枸杞整粒放入，无需处理)去根；切成尺寸为5-10mm的段、块、片状材料，按比例混和后形成菇本茶。
采用本发明所述菇本茶制备饮品的方法为：将经烘焙工艺处理的食用性干原料去根；切成尺寸为5-10mm的段、块、片状材料，按比例混和后形成菇本茶；将菇本茶放入保温容器中，并加入温度为90℃-100℃的水浸泡8-12h，其加入量为重量比：菇本茶：水＝2:75-90，保证在浸泡的前8h内保温容器内温度下降不高于30℃。
具体实施方式
本实施例所述菇本茶的制备方法为：将经烘焙工艺处理的食用性干原料去根；切成尺寸为5-10mm的段、块、片状材料，按比例直接混和后形成菇本茶(不经水洗、泡发等工序)。
采用所述菇本茶制备饮品的方法为：将菇本茶放入保温容器中，并加入温度为90℃-100℃的水浸泡8-12h后可饮用，其加入量为重量比：菇本茶：水＝2:75-90，保证在浸泡的前8h内保温容器内温度下降不高于30℃。
表1实施例菇本茶配方
临床资料：对辽宁省沈阳市50例灰指甲患者进行临床观察治疗，其中男性25例，女性25例，年龄20-60岁，平均年龄48岁。患者饮用实施例1菇本茶。
饮用方法：每人每日最少饮用800ml，饮用时间不限，连续饮用4个月。
饮用效果：连续饮用4个月后，全部患者临床症状明显好转或基本消失，其中70％的患者饮用4个月后症状基本消失，甲板外观恢复正常，功能活动恢复正常，表2为部分病例。
表2灰指甲患者病例
二、菇本茶对妇科炎症的治疗作用：
临床资料：对辽宁省沈阳市20例阴道炎门诊患者进行临床观察治疗，年龄25-50岁，平均年龄33岁。
饮用方法：饮用配方2菇本茶，每人每日最少饮用800ml，饮用时间不限，连续饮用3个月。
饮用效果：连续饮用3个月后，全部患者临床症状明显好转或基本消失，其中90％的患者饮用3个月后症状基本消失，医院复诊炎症消失。
三、菇本茶对高血压的治疗作用：
临床资料：对辽宁省沈阳市20例门诊患者进行临床观察治疗，年龄45-75岁，平均年龄63岁。
饮用方法：饮用配方3的菇本茶，每人每日最少饮用800ml，饮用时间不限，连续饮用3个月。
饮用效果：连续饮用3个月后，全部患者临床症状明显好转或基本消失，其中70％的患者饮用3个月后症状基本消失，饮用12个月后未出现类似症状。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种菇本茶，其特征在于，所述菇本茶采用以下重量份原料配制而成：灰树花1-2份，茶树菇2-3份，香菇0-3份，姬松茸1-2份，松乳菇0-1份，竹荪0-0.5份，牛肝菌0-0.8份，四孢蘑菇0-0.5份。
2.按照权利要求1所述菇本茶，其特征在于：所述菇本茶还含有秀珍菇、白玉菇、双孢蘑菇之一种或多种，其每份加入量小于等于1重量份。
3.按照权利要求1所述菇本茶，其特征在于，所述菇本茶采用以下重量份原料配制而成：灰树花1-2份，茶树菇2-3份，姬松茸1-2份，松乳菇0-1份，竹荪0-0.5份。
4.按照权利要求1所述菇本茶，其特征在于，所述菇本茶采用以下重量份原料配制而成：灰树花1-2份，茶树菇2-3份，姬松茸1-2份，松乳菇0-1份，秀珍菇0-0.5份，白玉菇0.5-1份，双孢蘑菇0-1份，竹荪0-0.5份，牛肝菌0-0.8份，四孢蘑菇0-0.5份。
5.按照权利要求1-4任一所述菇本茶，其特征在于：所述菇本茶还含有枸杞，其重量份数为0.03-0.30份。
6.一种权利要求1-4任一所述菇本茶的制备方法，其特征在于：将经烘焙工艺处理的食用性干原料去根；切成尺寸为5-10mm的段、块、片状材料，按比例混和后形成菇本茶。
7.一种采用权利要求1-4任一所述菇本茶制备饮品的方法，其特征在于，制备工艺为：将经烘焙工艺处理的食用性干原料去根；切成尺寸为5-10mm的段、块、片状材料，按比例混和后形成菇本茶；将菇本茶放入保温容器中，并加入温度为90℃-100℃的水浸泡8-12h，其加入量为重量比：菇本茶：水＝2:75-90，保证在浸泡的前8h内保温容器内温度下降不高于30℃。
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