CN106666597A - 萝卜红枣虫草牛鞭保健汤的制备方法 - Google Patents
萝卜红枣虫草牛鞭保健汤的制备方法 Download PDFInfo
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种萝卜红枣虫草牛鞭保健汤的制备方法,牛鞭弄净,绞成肉泥,加米汁,红枣汁充分混合后,通过胶体磨磨浆,沸煮15min后冷却,加虫草菌种子液,避光震荡发酵,得牛鞭肉虫草发酵液;萝卜洗净切条,灭菌后,加盐,混合乳酸菌发酵,得发酵酸萝卜;牛鞭放入牛鞭虫草发酵液中浸泡,再和发酵酸萝卜混合,最后加压熏蒸,发酵酸萝卜取出,加水,红枣,与牛鞭虫草发酵液混合,熬煮,得牛鞭汤;牛鞭汤调味、包装,在‑4℃下冷藏或在‑24℃下冷冻,即得。本发明经蛹虫草菌液发酵,经发酵酸萝卜熏蒸和熬煮汤鲜味浓郁,无虫草菌的腥味,富含虫草多糖、虫草素、虫草酸、腺苷等活性成分,适合老人、孕妇、产妇、体弱者及病人食用。
Description
技术领域
本发明涉及食品加工领域,具体涉及萝卜红枣虫草牛鞭保健汤的制备方法。
背景技术
萝卜含有糖化酶、木质素、维生素、莱菔素、尼克酸,以及钙、磷、铁等丰富的营养物质,含丰富的维生素C和微量元素锌,有助于增强机体的免疫功能,提高抗病能力,能增强机体免疫功能;萝卜中的芥子油能促进胃肠蠕动,增加食欲,帮助消化;萝卜中的淀粉酶能分解食物中的淀粉、脂肪、使之得到充分的吸收,帮助营养物质的吸收:萝卜含有木质素,能提高巨噬细胞的活力,吞噬癌细胞:所含的多种酶,能分解致癌的亚硝酸胺,具有防癌作用。
蛹虫草(Cordycepsmilitaris)又称北冬虫夏草,是冬虫夏草的一种,由子座(草部分)与核菌(虫的尸体部分),两个部分组成的复合体。蛹虫草含有高达30%的蛋白质,富含丰富的氨基酸,此外,含有VA,VB2,VE,VC,VD,VB6和褒酸等物质。蛹虫草含有腺苷类、虫草多糖、甘露醇等活性成分,能起到镇定催眠、抗氧化、防治衰老、增强免疫、抗肿瘤和保护心肺组织等功。研究表明虫草菌丝液体发酵产生的营养成分,与子实体类似,具有子实体相同功能,并且产量高,生产周期短。
红枣维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳、补中益气、养血安神、缓和药性的功能,用红枣泡水喝能排毒养肝、止咳润肺、补血、健脾益胃、补气护嗓、安神助眠、缓解药性、美容养颜。
牛鞭作为一种滋补品的同时也是炙手可热的一道美食菜肴。牛鞭又叫牛冲,是雄牛的外生殖器。牛鞭富含雄激素、蛋白质、脂肪,可补肾扶阳,主治肾虚阳萎、遗精、腰膝酸软等症,此外,牛鞭的胶原蛋白含量高达98%,也是女性美容驻颜首选之佳品。作为一种珍贵进补之食,牛鞭在全世界广泛受到欢迎,在各餐饮场所,也是炙手可热的一道美食。
目前中国专利CN1561846公开了一种含有中药材料的滋补牛鞭汤,主料包括:牛骨、牛鞭、牛尾、牛睾丸、巴戟、熟地、沙参;配料包括:莲子、杞子、杜仲、玉竹、红枣、党参、北芪、元肉、薏米、百合、茨实、黄精、茯苓、淮山、麦冬、狗脊、五指毛桃;制作方法将牛骨、牛鞭、牛尾等主料切成适中的块,放入沙锅内一起煲制,煲至2-3.5小时后加入其他配料药材,再用文火熬4-5.5小时该汤即成。
发明内容
本发明的目的是针对上述现状,旨在提供一种味浓郁,富含虫草多糖、虫草素、虫草酸、腺苷等活性成分,具有高营养保健和经济价值的萝卜红枣虫草牛鞭保健汤的制备方法。
本发明目的的实现方式为,萝卜红枣虫草牛鞭保健汤的制备方法,具体步骤如下:
1)将牛鞭整理、清洗;
2)将经步骤1)清洗的500g-800g牛鞭的10%绞成肉泥,加牛鞭肉泥质量180%-200%米汁,8%-12%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为20%-25%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量10-12%的虫草菌种子液,充分混合后置于20℃-25℃,避光震荡发酵5-7d,灭菌后,得牛鞭肉虫草发酵液;
4)取150g-200g品质优良的萝卜,洗净、切成面积为2-3cm2的萝卜条,如何灭菌后,加萝卜条的质量4%-8%的盐,6%-8%混合乳酸菌,混合后置于20℃-25℃发酵3-6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.66-0.76g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为(1-10):(1-10):1;
5)将经步骤1)清洗的,余下的牛鞭放入步骤3)得到的,40%的牛鞭虫草发酵液中浸泡6-8h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.2-0.33Mpa,时间1-3h,温度为120℃-140℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加步骤1),余下的牛鞭。加余下牛鞭质量300-500%的水,6%-8%红枣,再与步骤3)得到的,余下的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为80-85℃,时间为8h-10h,得牛鞭汤;
7)将步骤7)所得牛鞭汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得到萝卜红枣虫草牛鞭保健汤。
与现有技术相比,本发明制备的萝卜红枣虫草牛鞭保健汤具有如下优点和显著的进步:
1、将牛鞭肉打成肉泥,再与米汁、红枣汁混合后,接种虫草菌对牛鞭肉进行发酵,使牛鞭肉中含有虫草多糖、虫草素、虫草酸、腺苷等活性成分,赋予了牛鞭汤抗癌,防衰,抗氧化能力,消斑防皱,延缓衰老等保健功能;
2、采用虫草活菌发酵,使牛鞭汤更加鲜味浓郁,富含活性物质更多,且活性物质活性更高;
3、红枣中含有大量的腺苷,而腺苷是虫草素和虫草酸产生的前体物质,因此,加入红枣汁发酵提高了虫草菌产生虫草素、虫草酸的含量;
4、通过加入发酵酸萝卜熏加压蒸,使酸味渗透到牛鞭肉中,平抑了虫草菌产生的腥味,从而更加凸显了牛鞭汤的鲜味、软和。
本发明将米汁红枣牛鞭肉泥作为基料,为虫草生长提供充足的碳源和氮源,然后加入蛹虫草菌液进行发酵,再经过酸萝卜熏蒸和熬煮,使牛鞭汤鲜味更加浓郁,同时也平抑了虫草菌产生的腥味;此外红枣汁含有的腺苷不仅促进了虫草菌产生虫草多糖、虫草素、虫草酸、腺苷等活性成分的含量,而且赋予了牛鞭汤的保健功能。本发明提升了牛鞭的营养保健和经济价值,使之更能得到广泛的应用
具体实施方式
本发明将牛鞭弄净,绞成肉泥,加米汁,红枣汁充分混合后,通过胶体磨磨浆,沸煮15min后冷却,加虫草菌种子液,避光震荡发酵,得牛鞭肉虫草发酵液;萝卜洗净切条,灭菌后,加盐,混合乳酸菌发酵,得发酵酸萝卜;牛鞭放入牛鞭虫草发酵液中浸泡,再和发酵酸萝卜混合,最后加压熏蒸,发酵酸萝卜取出,加水,红枣,与牛鞭虫草发酵液混合,熬煮,得牛鞭汤;牛鞭汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得萝卜红枣虫草牛鞭保健汤。
步骤3)所用虫草菌为蛹虫草CICC14015,菌种来源于中国工业微生物菌种保藏。
步骤3)所用虫草菌种子液按如下方法制备而成:按照53.63g/L葡萄糖、26.72g/L蛋白胨0.5g/LKH2PO4和2.15g/LMgSO4·7H2O配制成液体培养基,121℃高温灭菌15min后,将活化好的蛹虫草菌接种到液体培养基25℃培养4d,得虫草菌种子液;虫草菌种子液有效活菌总数为8.0×109-10.0×1011CFU/g。
步骤3)、步骤4)所述灭菌为,在121℃下,高温灭菌15min。
步骤4)混合乳酸菌中的乳酸菌为植物乳杆菌CICC20038、乳酸乳球菌CICC20209和短乳杆菌CICC20269混合菌,混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109-9.0×1011CFU/g,菌种来源于中国工业微生物菌种保藏管理中心。
步骤7)调味是加步骤6)所得牛鞭汤质量1.5%白砂糖、1%生姜粉、3%食盐、1.5%味精,0.5%十三香,1%鸡精和1%干红辣椒。
本发明所得的萝卜红枣虫草牛鞭保健汤,在-4℃条件下冷藏,可放置5-12天;-24℃条件下冷冻,可放置18个月。使用方式为:将未拆封包装的老牛鞭汤放入沸水中煮5min-15min,或常压蒸柜中蒸制8-12min,开袋即食。
下面用具体实施例对本发明的技术方案做进一步作描述。
实施例1、
1)将牛鞭整理、清洗;
2)将经步骤1)清洗的500g牛鞭的10%绞成肉泥,加牛鞭肉泥质量180%米汁,8%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为20%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量10%的虫草菌种子液,充分混合后置于20℃,避光震荡发酵5d,121℃高温灭菌15min后,得牛鞭肉虫草发酵液;
所述虫草菌种子液有效活菌总数为8.0×109CFU/g。
4)取150g品质优良的萝卜,洗净、切成面积为2cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量4%的盐,6%混合乳酸菌,混合后置于20℃发酵3d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.66g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为1:1:1;混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109CFU/g。
5)将经步骤1))清洗的,余下的放入步骤3)得到的牛鞭虫草发酵液的40%中浸泡6-8h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.2Mpa,时间1h,温度为120℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加余下牛鞭和发酵酸萝卜条质量300%的水,6%红枣,再与步骤3)得到的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为80℃,时间为8h,得牛鞭汤;
7)将步骤7)所得牛鞭汤调味、包装,在-4℃下冷藏或在-24℃下冷冻条,即得到萝卜红枣虫草牛鞭保健汤。
实施例2、同实施例1,不同的是,
2)将经步骤1)清洗的800g牛鞭的10%绞成肉泥,加牛鞭肉泥质量200%米汁,12%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为25%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量12%的虫草菌种子液,充分混合后置于25℃,避光震荡发酵7d,121℃高温灭菌15min后,得牛鞭肉虫草发酵液;
所述虫草菌种子液有效活菌总数为10.0×1011CFU/g。
4)取200g品质优良的萝卜,洗净、切成面积为3cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量8%的盐,8%混合乳酸菌,混合后置于25℃发酵6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.76g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为5:10:1;混合乳酸菌中的乳酸菌的有效活菌总数为7.0×1011CFU/g
5)将经步骤1))清洗的,余下的放入步骤3)得到的牛鞭虫草发酵液的40%中浸泡8h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.33Mpa,时间2h,温度为140℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加余下牛鞭和发酵酸萝卜条质量500%的水,8%红枣,再与步骤3)得到的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为85℃,时间为10h,得牛鞭汤。
实施例3、同实施例1,不同的是,
2)将经步骤1)清洗的650g牛鞭的10%绞成肉泥,加牛鞭肉泥质量190%米汁,10%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为22%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量11%的虫草菌种子液,充分混合后置于22℃,避光震荡发酵6d,121℃高温灭菌15min灭菌后,得牛鞭肉虫草发酵液;
所述虫草菌种子液有效活菌总数为9.0×1010CFU/g。
4)取125g品质优良的萝卜,洗净、切成面积为3cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量6%的盐,7%混合乳酸菌,混合后置于22℃发酵4.5d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.70g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为10:6:1;混合乳酸菌中的乳酸菌的有效活菌总数为6.5×1010CFU/g。
5)将经步骤1))清洗的,余下的放入步骤3)得到的牛鞭虫草发酵液的40%中浸泡7h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.28Mpa,时间2h,温度为130℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加余下牛鞭和发酵酸萝卜条质量400%的水,7%红枣,再与步骤3)得到的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为83℃,时间为9h,得牛鞭汤。
实施例4、同实施例1,不同的是,
2)将经步骤1)清洗的600g牛鞭的10%绞成肉泥,加牛鞭肉泥肉质量190%米汁,11%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为20%-25%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量11%的虫草菌种子液,充分混合后置于25℃,避光震荡发酵5-7d,121℃高温灭菌15min后,得牛鞭肉虫草发酵液;
4)取180g品质优良的萝卜,洗净、切成面积为2.6cm2的萝卜条,121℃高温灭菌15min后,加萝卜条的质量6%的盐,7%混合乳酸菌,混合后置于25℃发酵3-6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.76g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为7:10:1;
5)将经步骤1)清洗的,余下的牛鞭放入步骤3)得到的,40%的牛鞭虫草发酵液中浸泡7h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.2Mpa,时间2h,温度为120℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加步骤1)余下的牛鞭。加余下牛鞭质量330%的水,7%红枣,再与步骤3)得到的,余下的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为80℃,时间为9h,得牛鞭汤。
为体现本发明所加物质及所经技术措施的必要性,本申请人针对实施例1作了如下对比试验。
对比例1、同实施例1,不同的是,步骤3)添加虫草菌子实体不发酵。
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量10%的虫草菌子实体,充分混合后灭菌不发酵,得牛鞭肉虫草液;
对比例2、同实施例1,不同的是,步骤2)未加红枣汁。
2)将经步骤1)清洗的500g牛鞭的10%绞成肉泥,加牛鞭肉泥肉质量180%米汁,充分混合后,通过胶体磨磨浆,制备成米汁牛鞭肉浆;
所述米汁浓度为20%-25%;
对比例3、同实施例1,不同的是,步骤5)和发酵酸萝卜混合后未加压熏蒸。
5)将经步骤1)清洗的,余下的牛鞭放入步骤3)得到的牛鞭虫草发酵液的40%中浸泡8h,再和步骤5)所得发酵酸萝卜条混合。
对比例4、同实施例1,不同的是,步骤4)萝卜条未发酵,步骤5)加未经发酵的萝卜条。
4)取150g品质优良的萝卜,洗净、切成面积为2cm2的萝卜条;
5)将经步骤1))清洗的,余下的牛鞭放入步骤3)得到的牛鞭虫草发酵液的40%中浸泡6-8h,再和步骤5)所得萝卜条混合,最后加压熏蒸,熏蒸压力0.2Mpa,时间1h,温度为120℃;
本申请人对实施例和对比实施例所得产品的感官指标和活性指标的测试,感官评价评分标准见表1。
表1产品感官评价评分标准
感官指标比较结果见表2。
表2各实施例产品的感官指标比较
活性指标结果见表3。
表3各实施例产品的营养指标比较
从表2、3可见,本发明制备的萝卜红枣虫草牛鞭保健汤,汤鲜味浓郁,平抑了虫草菌产生的腥味,从而更加凸显了牛鞭汤的鲜味、软和,同时汤中含有虫草多糖、虫草素、虫草酸、腺苷等活性成分,赋予保健功能。
Claims (6)
1.萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:具体步骤如下:
1)将牛鞭整理、清洗;
2)将经步骤1)清洗的500g-800g牛鞭的10%绞成肉泥,加牛鞭肉泥质量180%-200%米汁,8%-12%红枣汁充分混合后,通过胶体磨磨浆,制备成米汁红枣牛鞭肉浆;
所述米汁浓度为20%-25%;
3)将步骤3)所得米汁红枣牛鞭肉浆沸煮15min后冷却,加米汁红枣牛鞭肉浆质量10-12%的虫草菌种子液,充分混合后置于20℃-25℃,避光震荡发酵5-7d,灭菌后,得牛鞭肉虫草发酵液;
4)取150g-200g品质优良的萝卜,洗净、切成面积为2-3cm2的萝卜条,如何灭菌后,加萝卜条的质量4%-8%的盐,6%-8%混合乳酸菌,混合后置于20℃-25℃发酵3-6d,得发酵酸萝卜条,发酵酸萝卜条总酸含量为0.66-0.76g/100g;
所述混合乳酸菌为植物乳杆菌、乳酸乳球菌和短乳杆菌的混合菌,植物乳杆菌、短乳杆菌和乳酸乳球菌的体积比为(1-10):(1-10):1;
5)将经步骤1)清洗的,余下的牛鞭放入步骤3)得到的,40%的牛鞭虫草发酵液中浸泡6-8h,再和步骤5)所得发酵酸萝卜条混合,最后加压熏蒸,熏蒸压力0.2-0.33Mpa,时间1-3h,温度为120℃-140℃;
6)将步骤6)加压熏蒸物质中的发酵酸萝卜条取出,加步骤1),余下的牛鞭。加余下牛鞭质量300-500%的水,6%-8%红枣,再与步骤3)得到的,余下的牛鞭虫草发酵液的60%混合,进行熬煮,熬煮温度为80-85℃,时间为8h-10h,得牛鞭汤;
7)将步骤7)所得牛鞭汤调味、包装,在-4℃下冷藏或在-24℃下冷冻,即得到萝卜红枣虫草牛鞭保健汤。
2.根据权利要求1所述萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:步骤3)所用虫草菌为蛹虫草CICC14015,菌种来源于中国工业微生物菌种保藏管理中心。
3.根据权利要求1或3所述萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:步骤3)所用虫草菌种子液按如下方法制备而成:按照53.63g/L葡萄糖、26.72g/L蛋白胨0.5g/LKH2PO4和2.15g/LMgSO4·7H2O配制成液体培养基,121℃高温灭菌15min后,将活化好的蛹虫草菌接种到液体培养基25℃培养4d,得虫草菌种子液;虫草菌种子液有效活菌总数为8.0×109-10.0×1011CFU/g。
4.根据权利要求1所述萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:步骤3)、步骤4)所述灭菌为,在121℃下,高温灭菌15min。
5.根据权利要求1所述的萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:步骤5)所述混合乳酸菌中的乳酸菌为植物乳杆菌CICC20038、乳酸乳球菌CICC20209和短乳杆菌CICC20269混合菌,混合乳酸菌中的乳酸菌的有效活菌总数为6.0×109-7.0×1011CFU/g,菌种来源于中国工业微生物菌种保藏管理中心。
6.根据权利要求1所述萝卜红枣虫草牛鞭保健汤的制备方法,其特征在于:步骤7)所述调味是加步骤6)所得牛鞭汤质量1.5%白砂糖、1%生姜粉、3%食盐、1.5%味精,0.5%十三香,1%鸡精和1%干红辣椒。
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