CN106538653A - 一种养肝减肥猴头菇茶饼及其制备方法 - Google Patents
一种养肝减肥猴头菇茶饼及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种养肝减肥猴头菇茶饼及其制备方法,是由下述原料制成:紫薯、面粉、活性米、猴头菇、富硒酵母粉、五味子、丹参、杜仲雄花、黑皮根、枸杞叶、救心菜、余甘子粉、乌梅汁、脱脂奶粉、小麦胚芽油适量。本发明制得的养肝减肥猴头菇茶饼,与枸杞叶、救心菜等原料配伍,营养、口感更加丰富,融合紫薯奶香,提高清肝解毒功能,提高保健价值;与猴头菇协同搭配,制得茶饼融合猴菇、米香风味,香浓酥脆,风味十足,同时添加五味子、杜仲雄花等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,促进机体代谢功能,还具有强肝补肾、养血安神、降脂通便的功效,滋养肝脏功能,排毒降脂,减肥瘦身,有益人体健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种养肝减肥猴头菇茶饼及其制备方法。
背景技术
猴头菇又叫猴头菌,是中国传统的名贵菜肴,肉嫩、味香、鲜美可口,有“素中荤”之称。猴头菇有增进食欲,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,故可以使人体提高对疾病的免疫能力;猴头菇还是良好的滋补食品,对神经衰弱、消化道溃疡有良好疗效;在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有明显抗癌功效;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。所以,猴头菇因其较高的营养价值及滋补作用而被作为补品广为利用。
活性米是将糙米发芽至一定芽长后由幼芽和带糠层胚乳组成的糙米制品,是糙米中所含大量酶被激活和释放,从结合态转化为游离态的酶解过程,发芽糙米(PR)是一种新的饮食谷物,并作为一种膳食补充剂,得到了广泛的关注。发芽利用了麦麸中的生理活性物质,种子中的γ-氨基丁酸 (GABA)、维生素、矿物质、纤维素、植酸和阿魏酸等 营养成分更容易消化和吸收, GABA前体物质为 L-谷氨酸,通过谷氨酸脱羧酶生成,GABA具有神经传导、降血压、利尿、抑制癌细胞的增殖等作用。 发芽除了产生丰富的营养物质,也可产生抗坏血酸、生育酚、生育三烯酚等生物活性物质及抗氧化活性成分,改善了种子的营养价值,降低植酸等抗营养因子,增加蛋白质消化率,提高氨基酸利用率等。糖尿病患者食用发芽糙米饮食餐后具有较低的血糖浓度,而不会增加人体胰岛素的分泌。对链脲佐菌素诱导糖尿病的白鼠喂养发芽糙米的饮食,降低了血糖水平及脂质过氧化物的浓度,能有效预防心肌梗死、微血管病发症、视网膜病等病症。这表明发 芽糙米饮食能够治疗和预防糖尿病及其并发症。
目前,已有关于猴头菇饼干的发明专利申请,具体如下:
(1)申请公开号为CN105145780A的专利申请公开了一种不含蔗糖的薏仁猴头菇饼干及其加工方法,采用多种营养食材原料,营养丰富均衡,香浓酥脆,口感丝甜鲜美,色泽均衡美观,风味十足,具有滋阴补肾、健脾养胃、安神益智、润肺护肝的功效,常食能够改善体质,调节机体功能,有益人体健康。
(2)申请公开号为CN105039060A的专利申请公开了一种猴头菇魔芋饼干及其生产方法,制得的猴头菇魔芋饼干具有养胃健胃、降低血脂、提高免疫力、防癌和抗癌等保健功能,口感好,是一种健康安全食品。
虽然上述专利申请中所提及的制备工艺均能够合理的利用猴菇制备出猴菇饼干食品,但上述猴菇食品中或是存在猴菇利用率低的问题,均是简单添加猴菇磨粉或打浆作为原料加入食品中,猴头菇未得到充分的利用,降低了猴菇食品的实际营养价值以及食品风味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种养肝减肥猴头菇茶饼及其制备方法。
本发明是通过以下技术方案实现的:
一种养肝减肥猴头菇茶饼,是由下述重量份的原料制成:
紫薯30-50、面粉20-30、活性米160-170、猴头菇25-30、富硒酵母粉1-2、五味子2-3、丹参1-2、杜仲雄花2-3、黑皮根2-3、枸杞叶10-12、救心菜8-10、余甘子粉4-6、乌梅汁15-18、脱脂奶粉10-12、小麦胚芽油适量。
所述的养肝减肥猴头菇茶饼的制备方法,包括以下步骤:
(1)、将枸杞叶、救心菜摘洗干净,放入沸水焯制1-2分钟,捞出放入冰水中浸制冷却,绞制成末,真空冷冻干燥,精磨成粉,与余甘子粉、富硒酵母粉混拌均匀,得营养粉;
(2)、将紫薯去皮洗净切块,放入蒸笼蒸制熟透,碾压成泥,加入1-1.5倍水打制成浆,加热煮沸,加入脱脂奶粉搅拌均匀,焖润至稠乳状,冷却至30-50℃,加入营养粉,揉拌均匀,保温静置发酵1-2小时,得紫薯奶昔;
(3)、将猴头菇洗净,去根切制成片,在-15±5℃下阶梯降温冷冻4-6小时,放入微波中火干燥后粉碎至60-80目,用振动式低温超微粉碎机在-10±2℃条件下粉碎20-30分钟,与90-100倍去离子水混合均匀,在常温1.5-2MPa高压均质10-15分钟,加入溶液重量的0.4-0.6‰纤维素酶、0.4-0.6‰果胶酶、0.8-1‰中性蛋白酶,加入适量柠檬酸调节pH值在4.0-4.2,在温度 48-52℃的条件下,酶解2-3小时,冷却后过滤,在40-50℃下低温浓缩至稠滑,加入紫薯奶昔搅拌均匀,采用低温真空冷冻干燥机干燥,精磨至180-200目,得奶香猴菇茶粉;
(4)、将五味子、丹参、杜仲雄花、黑皮根混合粉碎,加入适量白酒浸润均匀,放入蒸帘,在200-220℃下过热蒸汽下蒸制12-15分钟,在-10℃±2℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得功能营养液;
(5)、将全胚糙米筛洗除杂,加水淹没浸制,在温度28-32℃下浸泡7-9小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃下通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在30kHz下超声处理14-16分钟,在40-60℃热风烘干,粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,得活性米粉;
(6)、将活性米粉与奶香猴菇茶粉、面粉混合均匀,加入乌梅汁、功能营养液、大蒜多糖及适量水揉拌成干湿均匀面团,放入磨具压制成胚,放入蒸锅大火蒸制6-8分钟,均匀喷淋适量小麦胚芽油,放入烤箱,在120-150℃下烤制熟香,即得。
本发明的优点是:
本发明制得的养肝减肥猴头菇茶饼,将猴头菇低温冷冻处理,防止菌菇氧化变质,再微波干燥处理快速破坏生物酶活性,消除腥酸等不适气味,超微粉碎高压均质后酶解处理,提高酶解效率和营养物质溶出,提高猴头菇多糖、猴头菌素等有效功能成分,再与枸杞叶、救心菜等原料配伍,营养、口感更加丰富,融合紫薯奶香,提高清肝解毒功能,提高保健价值;添加活性糙米采用超声发芽处理,提高抗氧化活性功能成分,再进行高温淀粉酶协同挤压膨化,提高糙米水溶性功能成分,降低粘度提高粉体流动性能,还降低抗性淀粉含量,提高消化性能,与猴头菇协同搭配,制得茶饼融合猴菇、米香风味,香浓酥脆,风味十足,同时添加五味子、杜仲雄花等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,促进机体代谢功能,还具有强肝补肾、养血安神、降脂通便的功效,滋养肝脏功能,排毒降脂,减肥瘦身,有益人体健康。
具体实施方式
一种养肝减肥猴头菇茶饼,是由下述重量(斤)的原料制成:
紫薯40、面粉30、活性米170、猴头菇30、富硒酵母粉2、五味子3、丹参2、杜仲雄花3、黑皮根2、枸杞叶12、救心菜10、余甘子粉6、乌梅汁18、脱脂奶粉12、小麦胚芽油适量。
所述的养肝减肥猴头菇茶饼的制备方法,包括以下步骤:
(1)、将枸杞叶、救心菜摘洗干净,放入沸水焯制2分钟,捞出放入冰水中浸制冷却,绞制成末,真空冷冻干燥,精磨成粉,与余甘子粉、富硒酵母粉混拌均匀,得营养粉;
(2)、将紫薯去皮洗净切块,放入蒸笼蒸制熟透,碾压成泥,加入1.5倍水打制成浆,加热煮沸,加入脱脂奶粉搅拌均匀,焖润至稠乳状,冷却至50℃,加入营养粉,揉拌均匀,保温静置发酵2小时,得紫薯奶昔;
(3)、将猴头菇洗净,去根切制成片,在-15℃下阶梯降温冷冻6小时,放入微波中火干燥后粉碎至80目,用振动式低温超微粉碎机在-10℃条件下粉碎30分钟,与100倍去离子水混合均匀,在常温2MPa高压均质15分钟,加入溶液重量的0.5‰纤维素酶、0.5‰果胶酶、1‰中性蛋白酶,加入适量柠檬酸调节pH值在4.1,在温度 50℃的条件下,酶解3小时,冷却后过滤,在40℃下低温浓缩至稠滑,加入紫薯奶昔搅拌均匀,采用低温真空冷冻干燥机干燥,精磨至200目,得奶香猴菇茶粉;
(4)、将五味子、丹参、杜仲雄花、黑皮根混合粉碎,加入适量白酒浸润均匀,放入蒸帘,在220℃下过热蒸汽下蒸制15分钟,在-10℃下速冻冷藏2小时,精磨粉碎至80目,与10倍蒸馏水混合均匀,加热煮沸熬制50分钟,再将煎液在85℃下用超声波提取30分钟,冷却后离心过滤,得功能营养液;
(5)、将全胚糙米筛洗除杂,加水淹没浸制,在温度32℃下浸泡8小时,筛出沥干余水,放入人工气候箱中,在温度30℃下通气培养发芽16小时,用净纱布包裹放入超声波清洗槽中,处理频率在30kHz下超声处理15分钟,在40℃热风烘干,粉碎至80目,加入高温α-淀粉酶添加量为75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,得活性米粉;
(6)、将活性米粉与奶香猴菇茶粉、面粉混合均匀,加入乌梅汁、功能营养液、大蒜多糖及适量水揉拌成干湿均匀面团,放入磨具压制成胚,放入蒸锅大火蒸制6-8分钟,均匀喷淋适量小麦胚芽油,放入烤箱,在150℃下烤制熟香,即得。
Claims (2)
1.一种养肝减肥猴头菇茶饼,其特征在于,是由下述重量份的原料制成:
紫薯30-50、面粉20-30、活性米160-170、猴头菇25-30、富硒酵母粉1-2、五味子2-3、丹参1-2、杜仲雄花2-3、黑皮根2-3、枸杞叶10-12、救心菜8-10、余甘子粉4-6、乌梅汁15-18、脱脂奶粉10-12、小麦胚芽油适量。
2.一种如权利要求1所述的养肝减肥猴头菇茶饼的制备方法,其特征在于包括以下步骤:
(1)、将枸杞叶、救心菜摘洗干净,放入沸水焯制1-2分钟,捞出放入冰水中浸制冷却,绞制成末,真空冷冻干燥,精磨成粉,与余甘子粉、富硒酵母粉混拌均匀,得营养粉;
(2)、将紫薯去皮洗净切块,放入蒸笼蒸制熟透,碾压成泥,加入1-1.5倍水打制成浆,加热煮沸,加入脱脂奶粉搅拌均匀,焖润至稠乳状,冷却至30-50℃,加入营养粉,揉拌均匀,保温静置发酵1-2小时,得紫薯奶昔;
(3)、将猴头菇洗净,去根切制成片,在-15±5℃下阶梯降温冷冻4-6小时,放入微波中火干燥后粉碎至60-80目,用振动式低温超微粉碎机在-10±2℃条件下粉碎20-30分钟,与90-100倍去离子水混合均匀,在常温1.5-2MPa高压均质10-15分钟,加入溶液重量的0.4-0.6‰纤维素酶、0.4-0.6‰果胶酶、0.8-1‰中性蛋白酶,加入适量柠檬酸调节pH值在4.0-4.2,在温度 48-52℃的条件下,酶解2-3小时,冷却后过滤,在40-50℃下低温浓缩至稠滑,加入紫薯奶昔搅拌均匀,采用低温真空冷冻干燥机干燥,精磨至180-200目,得奶香猴菇茶粉;
(4)、将五味子、丹参、杜仲雄花、黑皮根混合粉碎,加入适量白酒浸润均匀,放入蒸帘,在200-220℃下过热蒸汽下蒸制12-15分钟,在-10℃±2℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得功能营养液;
(5)、将全胚糙米筛洗除杂,加水淹没浸制,在温度28-32℃下浸泡7-9小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃下通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在30kHz下超声处理14-16分钟,在40-60℃热风烘干,粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,得活性米粉;
(6)、将活性米粉与奶香猴菇茶粉、面粉混合均匀,加入乌梅汁、功能营养液、大蒜多糖及适量水揉拌成干湿均匀面团,放入磨具压制成胚,放入蒸锅大火蒸制6-8分钟,均匀喷淋适量小麦胚芽油,放入烤箱,在120-150℃下烤制熟香,即得。
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CN114304599A (zh) * | 2021-11-15 | 2022-04-12 | 安徽中志科技有限公司 | 风味清淡的富硒食用菌粉、其生产工艺及应用 |
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