CN107897809A - 一种菌菇营养果味冻的加工方法 - Google Patents

一种菌菇营养果味冻的加工方法 Download PDF

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CN107897809A
CN107897809A CN201711053739.9A CN201711053739A CN107897809A CN 107897809 A CN107897809 A CN 107897809A CN 201711053739 A CN201711053739 A CN 201711053739A CN 107897809 A CN107897809 A CN 107897809A
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林明传
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

本发明是关于一种菌菇营养果味冻的加工方法，其特征在于通过微波热风流态化干燥将白牛肝菌、鸡枞菌进行干燥，提高干燥效率，减少营养成分的流失。以卡拉胶和魔芋胶复配后可具有弹性的热可逆凝胶作为菌菇营养液的载体，增强其食用方便性。

Description

一种菌菇营养果味冻的加工方法
技术领域
本发明涉及果冻加工领域，主要涉及一种菌菇营养果味冻的加工方法。
背景技术
食用菌菇因含有高蛋白和低脂肪被公认为“保健食品”。同时，多糖也是菌菇中的重要功效成分，具有缓解体力疲劳、增强免疫力、辅助降血糖等功能
特性。大多菌菇都具有浓郁、独特的香味。这是因为菌菇中含有丰富的挥发性风味成分、多种氨基酸以及不饱和脂肪酸。可见，菌菇是制备复合调味品的优质食材。牛肝菌和鸡枞菌是我国常见的野生食用菌。牛肝菌所含的活性多糖主要为蘑菇多糖，具有抗氧化、抗肿瘤等作用。牛肝菌干品的蛋白质含量可达35%，谷氨酸、天冬氨酸、精氨酸、赖氨酸等含量较高，具有独特的鲜香味。鸡枞菌中多糖物质也较为丰富，干品的多糖含量高达26%，鲜味氨基酸和甜味氨基酸的较高含量，味道浓郁鲜美。目前市场上的调味品虽然种类繁多，但缺少既可以保持食材的原汁原味，减少营养损耗，又能够使用方便，调味效果好的菌菇类调味品。赵丹等在《菌菇汤冻调味料制备与工艺优化》中将菌菇调味料做成果冻状，使调味料不仅能够广泛用于炖菜、烧菜以及馅类制品中，也可直接做为煲汤的原料，而且溶解速度快，味道浓厚。为获得菌菇汤冻调味料的较佳品质，且最大程度的保留原材料的营养成分。
发明内容
本发明为了促进菌菇深加工，保持食材的原汁原味，减少营养损耗，增强适口性，并方便食用，提供一种菌菇营养果味冻的加工方法。
一种菌菇营养果味冻的加工方法，其特征在于它是由下述步骤组成：
1）、分别将白牛肝菌、鸡枞菌清洗干净，去除多余水分，于功率12-14W/g、40-45℃分别进行微波热风流态化干燥，振动频率为30-45Hz，至物料的干基含水率为6-8%，将干燥后的白牛肝菌、鸡枞菌粉碎至100-120目；
2）、将步骤1所得白牛肝菌、鸡枞菌粉以3-2:1的比例混合，加入20-25倍量水，加热溶解，再搅拌加入10-12%白砂糖、2-2.3%食盐；
3）、将魔芋胶与卡拉胶以9-8：2的比例混合，加入10-12倍量水，搅拌溶解，浸泡20-25分钟；
4）、将步骤2所得物加入50-60%步骤2所得物，搅拌均匀，加热熬煮12-15分钟，过滤除杂，加入0.02-0.023%乳酸钙、2-2.5%鲜橙汁、0.5-0.6%胶原蛋白粉，于70-75℃均质5-8分钟；
5）、将步骤4所得物进行无菌灌装，密封后于80-85℃灭菌10-15分钟，快速冷冻塑型，于-2-0℃保存。
本发明的优点是：
本发明的一种菌菇营养果味冻的加工方法，通过微波热风流态化干燥将白牛肝菌、鸡枞菌进行干燥，提高干燥效率，减少营养成分的流失，于最大程度保留原材料的营养成分。白牛肝菌、鸡枞菌中含有丰富的挥发性风味成分、多种氨基酸以及不饱和脂肪酸。多糖是其中的重要功效成分，具有缓解体力疲劳、增强免疫力、辅助降血糖等功能特性。卡拉胶和魔芋胶复配后可具有弹性的热可逆凝胶，可以作为菌菇营养液的载体，增强其食用方便性。其中鲜橙汁具有提色、增鲜、提味的作用；胶原蛋白粉可丰富果冻营养，增强保健作用。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种菌菇营养果味冻的加工方法，其特征在于它是由下述步骤组成：
1）、分别将白牛肝菌、鸡枞菌清洗干净，去除多余水分，于功率12W/g、40℃分别进行微波热风流态化干燥，振动频率为35Hz，至物料的干基含水率为6%，将干燥后的白牛肝菌、鸡枞菌粉碎至100目；
2）、将步骤1所得白牛肝菌、鸡枞菌粉以2:1的比例混合，加入25倍量水，加热溶解，再搅拌加入10%白砂糖、2.3%食盐；
3）、将魔芋胶与卡拉胶以9：2的比例混合，加入12倍量水，搅拌溶解，浸泡20分钟；
4）、将步骤2所得物加入50%步骤2所得物，搅拌均匀，加热熬煮12分钟，过滤除杂，加入0.02%乳酸钙、2.5%鲜橙汁、0.6%胶原蛋白粉，于75℃均质6分钟；
5）、将步骤4所得物进行无菌灌装，密封后于85℃灭菌10分钟，快速冷冻塑型，于0℃保存。

Claims (5)

1.一种菌菇营养果味冻的加工方法，其特征在于它是由下述步骤组成：
1）、分别将白牛肝菌、鸡枞菌清洗干净，去除多余水分，分别进行微波热风流态化干燥，振动频率为30-45Hz，至物料的干基含水率为6-8%，将干燥后的白牛肝菌、鸡枞菌粉碎至100-120目，备用；
2）、将步骤1所得白牛肝菌、鸡枞菌粉按比例混合，加入20-25倍量水，加热溶解，再搅拌加入10-12%白砂糖、2-2.3%食盐；
3）、将魔芋胶与卡拉胶按比例混合，加入10-12倍量水，搅拌溶解，浸泡20-25分钟；
4）、将步骤2所得物加入50-60%步骤2所得物，搅拌均匀，加热熬煮12-15分钟，过滤除杂，加入0.02-0.023%乳酸钙、2-2.5%鲜橙汁、0.5-0.6%胶原蛋白粉，进行均质；
5）、将步骤4所得物趁热进行无菌灌装，密封后于80-85℃灭菌10-15分钟，快速冷冻塑型，于-2-0℃保存。
2.根据权利要求1所述的一种菌菇营养果味冻的加工方法，其特征在于步骤1微波热风流态化干燥功率12-14W/g，温度为40-45℃。
3.根据权利要求1所述的一种菌菇营养果味冻的加工方法，其特征在于步骤2白牛肝菌、鸡枞菌粉混合比例为3-2:1。
4.根据权利要求1所述的一种菌菇营养果味冻的加工方法，其特征在于步骤3魔芋胶与卡拉胶的比例为9-8：2。
5.根据权利要求1所述的一种菌菇营养果味冻的加工方法，其特征在于步骤4均质过程为：于70-75℃均质5-8分钟。
CN201711053739.9A 2017-11-01 2017-11-01 一种菌菇营养果味冻的加工方法 Pending CN107897809A (zh)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
CN1511474A (zh) * 2002-12-31 2004-07-14 曹德宾 一种蘑菇冻的制作方法
CN101181083A (zh) * 2007-11-20 2008-05-21 哈尔滨商业大学 一种香菇-猪骨高汤冻的制备方法
KR20110014876A (ko) * 2009-08-06 2011-02-14 이영숙 버섯슬라이스 묵과 그 제조방법
CN102960592A (zh) * 2012-12-14 2013-03-13 吉林农业大学 一种蘑菇冻及其制作方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1511474A (zh) * 2002-12-31 2004-07-14 曹德宾 一种蘑菇冻的制作方法
CN101181083A (zh) * 2007-11-20 2008-05-21 哈尔滨商业大学 一种香菇-猪骨高汤冻的制备方法
KR20110014876A (ko) * 2009-08-06 2011-02-14 이영숙 버섯슬라이스 묵과 그 제조방법
CN102960592A (zh) * 2012-12-14 2013-03-13 吉林农业大学 一种蘑菇冻及其制作方法

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Title
赵丹，等: "菌菇汤冻调味料制备与工艺优化", 《食品工业科技》 *

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Application publication date: 20180413