CN107198225A - 草菇蜂蜜营养片的制作方法 - Google Patents
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种草菇蜂蜜营养片的制作方法,其特征在于:所述的草菇蜂蜜营养片采用草菇蜂蜜为主要原料,经过预处理、酶处理、均质、喷雾干燥、混合、软化造粒、压片、干燥、整形干燥等步骤加工而成。采用本方法制作的草菇蜂蜜营养片携带食用方便、水分含量低、保存时间长、营养全面、美味可口、绿色健康,对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经系统疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用;还能消食祛热,补脾益气,清暑热,滋阴壮阳,增加乳汁,防止坏血病,促进创伤愈合,护肝健胃,增强人体免疫力。
Description
技术领域
本发明涉及一种咀嚼片的制作方法,尤其是涉及一种草菇蜂蜜营养片的制作方法。
背景技术
草菇蜂蜜。草菇又名兰花菇、苞脚菇起源于广东韶关的南华寺中,草菇营养丰富,味道鲜美。每100g鲜菇含207.7mg维生素C,2.6g糖分,2.68g粗蛋白,2.24g脂肪,0.91g灰分。草菇蛋白质含18种氨基酸,其中必需氨基酸占40.47-44.47%。此外,还含有磷、钾、钙等多种矿质元素,蜂蜜是蜜蜂从开花植物的花中采得的花蜜在蜂巢中酿制的蜜。蜂蜜是一种营养丰富的食品,蜂蜜中的果糖和葡萄糖易被人体吸收。1公斤成熟蜂蜜的发热量为3280大卡。现有草菇蜂蜜除被直接食用外,还被加工成蜜饯、饮料等食品或饮品,而以草菇蜂蜜为原料的草菇蜂蜜营养片,未见相关产品上市。
发明内容
本发明提供一种营养丰富、美味可口、食用携带方便的草菇蜂蜜营养片的制作方法,本方法不仅充分保留原料中的营养物质以提高原料的利用率,而且丰富了营养片的种类,同时操作简单,便于掌握。
本发明解决其技术问题所采取的技术方案是:
一种草菇蜂蜜营养片的制作方法,其特征在于,所述的制作方法采用以下步骤:
a.原料预处理:挑选成熟的草菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇粉;
e.原料混合:取草菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇蜂蜜营养片。
有益效果:采用本方法制作的草菇蜂蜜营养片携带食用方便、水分含量低、保存时间长、营养全面、美味可口、绿色健康,对于心脏病、高血压、肺病、眼病、肝脏病、痢疾、便秘、贫血、神经系统疾病、胃和十二指肠溃疡病等都有良好的辅助医疗作用;还能消食祛热,补脾益气,清暑热,滋阴壮阳,增加乳汁,防止坏血病,促进创伤愈合,护肝健胃,增强人体免疫力。
具体实施方式
实施例1:
一种草菇蜂蜜营养片的制作方法,其特征在于:所述的制作方法采用以下步骤:
a.原料预处理:挑选成熟的草菇、香菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇、香菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇、香菇粉;
e.原料混合:取草菇、香菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇、香菇蜂蜜营养片。
实施例2:
一种草菇蜂蜜营养片的制作方法,其特征在于:所述的制作方法采用以下步骤:
a.原料预处理:挑选成熟的草菇、金针菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇、金针菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇粉;
e.原料混合:取草菇、金针菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇、金针菇蜂蜜营养片。
实施例3:
一种草菇蜂蜜营养片的制作方法,其特征在于,所述的制作方法采用以下步骤:
a.原料预处理:挑选成熟的草菇、蘑菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇、蘑菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇粉;
e.原料混合:取草菇、蘑菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇、蘑菇蜂蜜营养片。
实施例4:
一种草菇蜂蜜营养片的制作方法,其特征在于:所述的制作方法采用以下步骤:
a.原料预处理:挑选成熟的草菇、平菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇、平菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇、平菇粉;
e.原料混合:取草菇、平菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇、平菇蜂蜜营养片。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种改进,均应落入本发明的权利要求书确定的保护范围内。
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)
1.一种草菇蜂蜜营养片的制作方法,其特征在于,采用以下步骤:
a.原料预处理:挑选成熟的草菇、芦笋、竹荪、竹笋,去除腐烂部分,清洗后,切成1cm长的段,取7kg的草菇段、4kg的芦笋段、4kg的竹荪段、3kg的竹笋段混合均匀,制得混合原料,将15kg的混合原料放入35kg的浓度为18%的枸橼酸溶液中进行磨浆,用150目的筛网过滤,制得原料浆液;
b.酶处理:向10kg的原料浆液中添加0.01kg的果胶酶、0.012kg纤维素酶,温度控制为60℃,时间为1.5h;
c.均质:将酶处理后的原料浆液均质处理,温度为75℃,采用二级均质,一级均质压力为25Mpa,二级均质压力10Mpa;
d.喷雾干燥:将均质好的原料浆液进行喷雾干燥,控制进口温度135℃,出口温度65℃,得到草菇粉;
e.原料混合:取草菇粉5.5kg、葡萄糖粉1.5kg重量份、蘑菇粉0.5kg、平菇粉0.5kg、猴头菇粉0.3kg、山药粉0.3kg、木瓜粉0.3kg、南瓜粉0.3kg、葛根粉0.3kg、山枣粉0.3kg、黄原胶0.2kg混合,并搅拌均匀,通过120目筛,除去大颗粒的物料;
f.制软造粒:向过筛后的10kg混合物中加入1kg蜂蜜,2kg的西瓜汁、1kg的火龙果汁、1kg的蛇莓汁、1kg的猕猴桃汁,并搅拌至均匀,将润湿后的混合物压制经过30目筛,得到颗粒状产品;
g.压片:将软化后的颗粒状产品进行压制,厚度为0.9cm,半径为1.5cm的圆形片状物;
h.干燥:将圆形片状物置于恒温烘箱中,在75℃下烘干,至产品的水分含量为8%时取出;
i.整形包装:将干燥后的圆形片状物整形,整形后采用食品级包装材料进行包装,制成草菇蜂蜜营养片。
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