CN107712621A - 一种灵芝养生锅巴的制备方法 - Google Patents
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Abstract
本发明公开了一种灵芝养生锅巴的制备方法,以糯米、大米为基料,添加灵芝功能成分,采用米酒浸润、蒸汽爆破后粉碎酶解浸提,不仅促进功能成分析出,且降低常规提前能耗,最大程度提高功能成分析出;还复配添加红雪茶、葡萄籽、小麦胚芽,采用酒曲发酵处理,提高风味物质转化,营养更易消化吸收;制得锅巴,制备简单,食用方便,有清甜醇香口感,富含灵芝多糖和茶多糖等功能成分,能提高人体免疫力,延缓衰老,保健美容。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种灵芝养生锅巴的制备方法。
背景技术
目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味烧烤调料组成。其味道鲜美,营养丰富,质地松脆、使用方便、营养丰富、易于消化,既可作为休闲食品,又可称为餐桌佳肴。
灵芝,芝俗称灵芝草,又名赤芝、红芝、菌灵芝和瑞草等,含有灵芝糖、灵芝酸、灵芝嘌呤、灵芝碱甲和乙内酯、牛磺酸等多种化合物。灵芝的应用范围非常广泛,具有药食兼用的特点。现代临床和药理研究表明灵芝对中枢神经系统有镇静、镇痛和安定功效,是对支气管哮喘慢性持续期良好补充和辅助治疗药物,对于高血压、高血脂、冠心病,哮喘,失眠等慢性病有较好的治疗效果,灵芝中分离的蛋白多糖有免疫增强作用,还具有延缓衰老,缓解缺氧症状,抑制肿瘤,减少辐射损伤,增加免疫力等作用。灵芝主要由纤维素、半纤维素和木质素通过形成束状晶体结构或木质素的结合层构成的,灵芝中的纤维含量最高可达到58.75%,因此,灵芝具有较强的硬度,而灵芝主要的功能性成分被包裹在细胞内和菌丝间,由于子实体木栓质的结构,使的灵芝提取过程即费时又费力。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种灵芝养生锅巴的制备方法。
本发明是通过以下技术方案实现的:
一种灵芝养生锅巴的制备方法,包括以下步骤:
(1)按重量份称取下列组分原料:糯米2000-3000、大米1200-1500、山药800-1000、小麦胚芽80-100、五味子花粉8-10、葡萄籽40-60、红雪茶30-40、灵芝10-50、桦树汁100-200、米酒适量;
(2)、将灵芝除杂洗净,切制成片,加入5-8倍米酒淹没灵芝片,密封浸制1-2天,固液分离,将灵芝片切制成末,装入蒸气爆破装置进行蒸气爆破,蒸气爆破的压力是1-2MPa、温度是180-200℃,并维压1-2分钟,然后瞬间爆破,冷却至常温,送入振动式低温超微粉碎机,在-15±3℃条件下粉碎10-15分钟,过80-100目筛,得灵芝微粉,按料水1:30-40配比,加入浆液的0.1-0.2%纤维素酶、0.2-0.3%果胶酶,在45-52℃下酶解1-2小时,再升温至60-75℃下用超声波辅助提取20-30分钟,离心分离,得灵芝酶解液、浸制米酒待用;
(3)将红雪茶按料水1:40-50配比,在90-95℃下水浴浸提10-15分钟,压滤分离,茶末磨制成泥,得茶末泥、茶汁;
(4)、将葡萄籽、小麦胚芽除杂洗净,喷润含有0.02-0.04%维生素C的水溶液至浸润均匀,经160-200℃过热蒸汽蒸制熟透,与茶末泥混拌均匀,加入0.1-0.2%酒曲搭窝发酵24-48小时,过筛分离,固型物加入桦树汁、浸制米酒打制成浆,文火熬制稠滑状,得麦芽酿汁;
(5)、将山药蒸制熟透,去皮碾压成泥,冻干研磨成粉,得山药熟粉;
(6)、将糯米、大米筛洗干净,加水浸制6-8小时,脱水沥干,混合蒸制熟透,加入麦芽酿汁、茶汁、灵芝酶解液混合液喷淋同时碾压捣制成泥,加入山药熟粉、五味子花粉,送入滚揉机中滚揉至紧韧硬实,再经压制成片,切制成片,微波烘烤出香,即得。
本发明的优点是:
本发明提供的一种灵芝养生锅巴的制备方法,以糯米、大米为基料,添加灵芝功能成分,采用米酒浸润、蒸汽爆破后粉碎酶解浸提,不仅促进功能成分析出,且降低常规提前能耗,最大程度提高功能成分析出;还复配添加红雪茶、葡萄籽、小麦胚芽,采用酒曲发酵处理,提高风味物质转化,营养更易消化吸收;制得锅巴,制备简单,食用方便,有清甜醇香口感,富含灵芝多糖和茶多糖等功能成分,能提高人体免疫力,延缓衰老,保健美容。
具体实施方式
一种灵芝养生锅巴的制备方法,包括以下步骤:
(1)按重量份称取下列组分原料:糯米3000、大米1500、山药1000、小麦胚芽100、五味子花粉10、葡萄籽60、红雪茶40、灵芝20、桦树汁100、米酒适量;
(2)、将灵芝除杂洗净,切制成片,加入8倍米酒淹没灵芝片,密封浸制2天,固液分离,将灵芝片切制成末,装入蒸气爆破装置进行蒸气爆破,蒸气爆破的压力是1MPa、温度是200℃,并维压2分钟,然后瞬间爆破,冷却至常温,送入振动式低温超微粉碎机,在-15℃条件下粉碎15分钟,过100目筛,得灵芝微粉,按料水1:40配比,加入浆液的0.1%纤维素酶、0.3%果胶酶,在52℃下酶解1-2小时,再升温至75℃下用超声波辅助提取30分钟,离心分离,得灵芝酶解液、浸制米酒待用;
(3)将红雪茶按料水1:50配比,在95℃下水浴浸提15分钟,压滤分离,茶末磨制成泥,得茶末泥、茶汁;
(4)、将葡萄籽、小麦胚芽除杂洗净,喷润含有0.03%维生素C的水溶液至浸润均匀,经200℃过热蒸汽蒸制熟透,与茶末泥混拌均匀,加入0.2%酒曲搭窝发酵48小时,过筛分离,固型物加入桦树汁、浸制米酒打制成浆,文火熬制稠滑状,得麦芽酿汁;
(5)、将山药蒸制熟透,去皮碾压成泥,冻干研磨成粉,得山药熟粉;
(6)、将糯米、大米筛洗干净,加水浸制8小时,脱水沥干,混合蒸制熟透,加入麦芽酿汁、茶汁、灵芝酶解液混合液喷淋同时碾压捣制成泥,加入山药熟粉、五味子花粉,送入滚揉机中滚揉至紧韧硬实,再经压制成片,切制成片,微波烘烤出香,即得。
Claims (1)
1.一种灵芝养生锅巴的制备方法,其特征在于,包括以下步骤:
(1)按重量份称取下列组分原料:糯米2000-3000、大米1200-1500、山药800-1000、小麦胚芽80-100、五味子花粉8-10、葡萄籽40-60、红雪茶30-40、灵芝10-50、桦树汁100-200、米酒适量;
(2)、将灵芝除杂洗净,切制成片,加入5-8倍米酒淹没灵芝片,密封浸制1-2天,固液分离,将灵芝片切制成末,装入蒸气爆破装置进行蒸气爆破,蒸气爆破的压力是1-2MPa、温度是180-200℃,并维压1-2分钟,然后瞬间爆破,冷却至常温,送入振动式低温超微粉碎机,在-15±3℃条件下粉碎10-15分钟,过80-100目筛,得灵芝微粉,按料水1:30-40配比,加入浆液的0.1-0.2%纤维素酶、0.2-0.3%果胶酶,在45-52℃下酶解1-2小时,再升温至60-75℃下用超声波辅助提取20-30分钟,离心分离,得灵芝酶解液、浸制米酒待用;
(3)将红雪茶按料水1:40-50配比,在90-95℃下水浴浸提10-15分钟,压滤分离,茶末磨制成泥,得茶末泥、茶汁;
(4)、将葡萄籽、小麦胚芽除杂洗净,喷润含有0.02-0.04%维生素C的水溶液至浸润均匀,经160-200℃过热蒸汽蒸制熟透,与茶末泥混拌均匀,加入0.1-0.2%酒曲搭窝发酵24-48小时,过筛分离,固型物加入桦树汁、浸制米酒打制成浆,文火熬制稠滑状,得麦芽酿汁;
(5)、将山药蒸制熟透,去皮碾压成泥,冻干研磨成粉,得山药熟粉;
(6)、将糯米、大米筛洗干净,加水浸制6-8小时,脱水沥干,混合蒸制熟透,加入麦芽酿汁、茶汁、灵芝酶解液混合液喷淋同时碾压捣制成泥,加入山药熟粉、五味子花粉,送入滚揉机中滚揉至紧韧硬实,再经压制成片,切制成片,微波烘烤出香,即得。
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