CN107279954A - 姬松茸保健酱的制作方法 - Google Patents
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Abstract
本发明公开了一种姬松茸保健酱的制作方法，其特征在于：采用姬松茸、面粉为主要原料，猴头菇为辅料，经过姬松茸打浆、浆液调配；猴头菇热萃取、过滤；面粉蒸料、制曲、混合、发酵制醅、磨细、调制等步骤制作而成。采用本方法制作的姬松茸保健酱味道鲜美、营养齐全、色泽鲜亮，具有姬松茸及猴头菇的活性成分，咸淡适口，无霉花和杂质，既可蘸食也可佐餐，食用方式丰富多样，具有补脾润肺、理气化痰、祛脂降压、促进消化、提高免疫力等保健功效。
Description
技术领域
本发明涉及食品深制作领域，尤其是涉及一种姬松茸保健酱的制作方法。
背景技术
姬松茸，别名口蘑、圆蘑菇等，据测定，每100克鲜品中含蛋白质2.9克、脂肪0.2克、碳水化合物2.4克、粗纤维0.6克、灰分0.6克、钙8毫克、磷66毫克、铁1.3毫克、维生素（B1）0.11毫克，维生素（B2）0.16毫克、维生素C4毫克、烟酸3.3毫克。现代医学表明，姬松茸对病毒性疾病有一定的免疫作用。其所含的蘑菇多糖和异蛋白具有一定的抗癌活性，能抑制肿瘤的发生、发展，所含的酪氨酸酶能溶解一定的胆固醇、降低血压，是一种降压剂，所含的胰蛋白酶、麦芽糖酶、解朊酶有助于食物的消化。中医认为，姬松茸味甘平，有提神、消食、平肝阳等作用。目前，姬松茸除作为食用菌被直接食用外，还被加工成酱油、休闲食品、粉等产品，而以姬松茸为原料制作的姬松茸保健酱，未见相关报道及相关产品上市。
发明内容
本发明提供一种色泽鲜亮、味道可口、绿色健康、营养多样的姬松茸保健酱的制作方法，本方法提高原料的利用率，充分保留原料中的营养物质，还具有操作简单、便于掌握等优点。
本发明采取的技术方案是：
一种姬松茸保健酱的制作方法，其制作方法采用以下步骤：
a、姬松茸预处理：挑选无病虫害的姬松茸，去除杂质，洗净后切成丁，加入其重量2-3倍的浓度为8-12%的维生素C溶液进行打浆，用60-80目的筛网过滤，制得姬松茸浆液和姬松茸渣，备用，以维生素C溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向姬松茸浆液中加入食盐，调配盐浓度为13-15%的姬松茸盐溶液，备用；
C、猴头菇预处理：挑选成熟完整的猴头菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.5-1Cm的长条，制得猴头菇条，将猴头菇条放在其重量1-2倍的水中煎煮，温度控制为85-90℃，煮制20-30min，重复煎煮3-5次，将煎煮液混合，过滤制得萃取液和猴头菇渣；
d、面粉整料：将面粉与猴头菇萃取液按10:（3-4）的重量比进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至20-24℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为36-40℃，发酵时间为6-8天，即为成熟的面粒曲；
f、发酵酿制：将发酵成熟的面粒曲放入消毒后的发酵缸内，并加入面粒曲重量35-45%的姬松茸渣、15-25%的猴头菇渣，用消过毒的棍棒将面粒曲耙平后自然升温，然后按成熟面粒曲重量的80-100%的比例在面粒曲表面层缓慢注入姬松茸汁盐水，将面层压实，缸口加盖保温50-52℃发酵，两天后第一次搅拌，以后每天搅拌一次，8-10天后为成熟酱醅，将原料渣继续进行发酵，能够提高原料的利用率；
g、调制：将成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至65-70℃，加入成熟酱醅重量0.2-0.3%的五香粉、0.04-0.06%的糖精、0.14-0.16%的柠檬酸、0.04-0.06%的山梨酸钾、0.8-1.2%的饮用水，搅拌均匀，制得姬松茸保健酱。
有益效果：采用本方法制作的姬松茸保健酱味道鲜美、营养齐全、色泽鲜亮，具有姬松茸及猴头菇的活性成分，咸淡适口，无霉花和杂质，既可蘸食也可佐餐，食用方式丰富多样，具有补脾润肺、理气化痰、祛脂降压、促进消化、提高免疫力等保健功效。
具体实施方式
实施例1：一种姬松茸保健酱的制作方法，其制作方法采用以下步骤：
a、姬松茸预处理：挑选无病虫害的姬松茸，去除杂质，洗净后切成丁，向5kg的姬松茸丁中加入10kg的浓度为8%的维生素C溶液进行打浆，用60目的筛网过滤，制得姬松茸浆液和姬松茸渣，备用，以维生素C溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向10kg的姬松茸浆液中加入食盐，调配盐浓度为15%的姬松茸盐溶液，备用；
C、猴头菇预处理：挑选成熟完整的猴头菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.5Cm的长条，制得猴头菇条，将2kg猴头菇条放在2kg的水中煎煮，温度控制为85℃，煮制30min，重复煎煮5次，将煎煮液混合，过滤制得萃取液和猴头菇渣；
d、面粉整料：向10kg面粉中加入3kg猴头菇萃取液进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至20℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为36℃，发酵时间为8天，即为成熟的面粒曲；
f、发酵酿制：取10kg发酵成熟的面粒曲放入消毒后的发酵缸内，并加入3.5kg的姬松茸渣、2.5kg的猴头菇渣，用消过毒的棍棒将面粒曲耙平后自然升温，然后在面粒曲表面缓慢注入8kg的姬松茸盐溶液，将面层压实，缸口加盖保温50℃发酵，两天后第一次搅拌，以后每天搅拌一次，10天后为成熟酱醅；
g、调制：将10kg的成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至65℃，加入0.02kg的五香粉、0.004kg的糖精、0.014kg的柠檬酸、0.004kg的山梨酸钾、0.08kg的饮用水，搅拌均匀，制得姬松茸保健酱。
实施例2：一种姬松茸保健酱的制作方法，其制作方法采用以下步骤：
a、姬松茸预处理：挑选无病虫害的姬松茸、蟹味菇、花菇，去除杂质，洗净后切成丁，取2kg的姬松茸丁、1kg的蟹味菇丁、1kg的花菇丁混合均匀，制得混合原料，向混合原料中加入其10kg的浓度为10%的维生素C溶液进行打浆，用70目的筛网过滤，制得姬松茸浆液和姬松茸渣，备用，以维生素C溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向10kg的姬松茸浆液中加入食盐，调配盐浓度为14%的姬松茸盐溶液，备用；
C、猴头菇预处理：挑选成熟完整的猴头菇、牛樟菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.8Cm的长条，制得猴头菇条、牛樟菇条，取1.8kg的猴头菇条与0.2kg的牛樟菇条混合均匀后放入3kg的水中煎煮，温度控制为88℃，煮制25min，重复煎煮4次，将煎煮液混合，过滤制得萃取液和猴头菇渣；
d、面粉整料：向10kg面粉中加入3.5kg猴头菇萃取液、0.5kg的山楂粉、0.5kg的山药粉进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至22℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为38℃，发酵时间为7天，即为成熟的面粒曲；
f、发酵酿制：取10kg发酵成熟的面粒曲放入消毒后的发酵缸内，并加入4kg的姬松茸渣、2kg的猴头菇渣、1kg的菱角粉、0.5kg的红薯粉，用消过毒的棍棒将面粒曲耙平后自然升温，然后在面粒曲表面缓慢注入9kg的姬松茸盐溶液，将面层压实，缸口加盖保温51℃发酵，两天后第一次搅拌，以后每天搅拌一次，9天后为成熟酱醅；
g、调制：将10kg的成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至68℃，加入0.025kg的五香粉、0.005kg的糖精、0.015kg的柠檬酸、0.005kg的山梨酸钾、0.1kg的饮用水，搅拌均匀，制得姬松茸保健酱。
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)
1.一种姬松茸保健酱的制作方法，其制作方法采用以下步骤：
a、姬松茸预处理：挑选无病虫害的姬松茸、猴头菇、鸡腿菇、苁蓉，去除杂质，洗净后切成丁，取3kg的姬松茸丁、1kg的猴头菇丁、0.5kg的鸡腿菇丁、0.5kg的苁蓉丁混合均匀，制得混合原料，向混合原料中加入其20kg的浓度为8%的维生素C溶液进行打浆，用80目的筛网过滤，制得姬松茸浆液和姬松茸渣，备用，以维生素C溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向10kg的姬松茸浆液中加入食盐，调配盐浓度为15%的姬松茸盐溶液，备用；
C、猴头菇预处理：挑选成熟完整的猴头菇，去除表面泥土等杂质，清理干净后手工撕成长度为1Cm的长条，制得猴头菇条，将3kg猴头菇条放在6kg的水中煎煮，温度控制为90℃，煮制20min，重复煎煮3次，将煎煮液混合，过滤制得萃取液和猴头菇渣；
d、面粉整料：向10kg面粉中加入4kg猴头菇萃取液、1kg的葛根粉、0.5kg的玉竹粉进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至24℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为40℃，发酵时间为6天，即为成熟的面粒曲；
f、发酵酿制：取10kg发酵成熟的面粒曲放入消毒后的发酵缸内，并加入4.5kg的姬松茸渣、1.5kg的猴头菇渣、1kg的紫甘薯粉、0.5kg的银杏粉，用消过毒的棍棒将面粒曲耙平后自然升温，然后在面粒曲表面缓慢注入10kg的姬松茸盐溶液，将面层压实，缸口加盖保温52℃发酵，两天后第一次搅拌，以后每天搅拌一次，8天后为成熟酱醅，将原料渣继续进行发酵，能够提高原料的利用率；
g、调制：将10kg的成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至68℃，加入0.03kg的五香粉、0.006kg的糖精、0.016kg的柠檬酸、0.006kg的山梨酸钾、0.12kg的饮用水，搅拌均匀，制得姬松茸保健酱。
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