CN108056384A - 一种猴头菇功能面包的加工方法 - Google Patents
一种猴头菇功能面包的加工方法 Download PDFInfo
- Publication number
- CN108056384A CN108056384A CN201711398959.5A CN201711398959A CN108056384A CN 108056384 A CN108056384 A CN 108056384A CN 201711398959 A CN201711398959 A CN 201711398959A CN 108056384 A CN108056384 A CN 108056384A
- Authority
- CN
- China
- Prior art keywords
- hericium erinaceus
- noodles
- function
- weight
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 63
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 63
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000008429 bread Nutrition 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 17
- 244000060234 Gmelina philippensis Species 0.000 claims description 14
- 241000577951 Hydnum Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000282693 Cercopithecidae Species 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 3
- 241000228245 Aspergillus niger Species 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000002585 base Substances 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000010610 frozen noodles Nutrition 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- UKGRTCZMPQERFQ-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(C)O UKGRTCZMPQERFQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- -1 compound phosphoric acid Salt Chemical class 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 5
- 230000006872 improvement Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000004458 antinutrient Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 230000007102 metabolic function Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 235000013406 prebiotics Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 238000002137 ultrasound extraction Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种猴头菇功能面包的加工方法,以面粉为主要原料,添加猴头菇加工制得面条,猴头菇盐浸脱苦处理后粉碎超声辅助提取,用于和粉调质,消除不适口感同时,融合猴头菇营养功能成分,且易代谢吸收;还将猴头菇滤渣与中药材处理混合,多次发酵制得酵素,添加面条发酵,无中药提取不适口感,调质改善面条质构,含有多种复合酶产物、益生元、功能保健成分,天然无害,更易被机体代谢吸收,降低抗营养物质,提高营养价值,提高市场价值;制得猴头菇功能面条,口感鲜美、筋道富有弹性、不易混汤、断条性、不易黏牙、不混汤,兼具营养保健功能,能够健胃养胃、增强免疫力等功效,提高机体代谢功能,改善体质。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种猴头菇功能面包的加工方法。
背景技术
面条作为主食,能够方便快速食用而深受人们的欢迎和喜爱。目前,市场上销售的面条品种多种多样,但大多以传统的面粉为原料制作而成,其营养和口味较为单一、口感不够纯正、不够爽滑、混汤易断等缺陷,满足不了人们的需求。
猴头菇为齿菌科植物猴头的子实体一种名贵的食用菌,被列入八大山珍之一。每百克含蛋白质26 .3克,是香菇的二倍。它含有氨基酸多达17种,其中人体所需的占8种。每百克猴头含脂肪4 .2克,是名副其实的高蛋白、低脂肪食品,另外还富含各种维生素和无机盐。 猴头菇有增进食欲,增强胃粘膜屏障机能,提高淋巴细胞转化率,提升白细胞等作用。故可以使人体提高对疾病的免疫能力。猴头还是良好的滋补食品,对神经衰弱、消化道溃疡有良好疗效。近年来,在抗癌药物筛选中,发现其对皮肤、肌肉癌肿有效。所以常吃猴头菇,无病 可以增强抗病能力,有病可以其治疗疾病的作用。
近年来,随着生活水平的提高,人们对食品的关注点开始转向保健和营养。而猴头菇食品作为一种营养价值较高的产品,也越发地引起关注,因此添加猴头菇加工制作一种面条,不仅改善面条口味单一、营养不足问题,还能提高功能保健作用,提高市场价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种猴头菇功能面包的加工方法,口感鲜美、筋道富有弹性、不易混汤、断条,营养价值高,易消化,具有功能保健作用。
本发明是通过以下技术方案实现的:
一种猴头菇功能面包的加工方法,包括下列步骤:
(1)、猴头菇处理:将干猴头菇去除根蒂,按料液比为1:15-20加入含有浓度为0.4-0.6%的盐溶液,隔水加热至50-60℃,保温浸制5-8小时,脱水沥干,切制成片, 经真空干燥,初期干燥在38-48℃下干燥6-8小时,后期在55-65℃下干燥2-3小时至含水率为8-10%,破碎研磨至40-60目,得脱苦猴菇粉;
(2)、猴头菇提取:将脱苦猴头菇粉按料液比1:15-25加入蒸馏水,搅拌均匀,在40-60℃下,采用超声功率250-400w超声处理8-14分钟,隔水加热至80-90℃下浸提1-2小时,离心分离,得到猴头菇提取液及滤渣,待用;
(3)、猴头菇滤渣调配发酵:取猴头菇滤渣,按如下质量份数进行配料:猴头菇滤渣80-100、甘草4-6、人参3-5、白术5-10、茯苓5-10、蜂蜜25-40、水适量,将甘草、人参、白术、茯苓破碎至10-20目,喷润10-20%米酒,浸润均匀,在160-170℃过热蒸汽下蒸制5-10分钟,再与猴头菇滤渣、蜂蜜及适量水混合搅拌均匀至含水率为40-60%,接入混合酵曲,搭窝发酵60-82小时,料液分离,得到廖液,滤渣在40-60℃微波烘制干燥,加入12-15倍蒸馏水搅拌均匀,在90-95℃下浸提1-2小时,过滤去渣,滤液冷却后与廖液混合,调节pH值为4-6,接入混合液重量的0.5-1%的活化酵母菌,控制温度为28-35℃,超声辅助发酵40-60分钟,后续继续发酵6-8小时,再接入混匀浆液重量的0.5-1.5%的活化乳酸菌,控制温度为25-30℃,发酵12-24小时,压滤分离,得到滤液在20-30℃下低温浓缩,得猴头菇功能酵素液;
(4)、调粉:将每100重量份的面粉按下列重量进行配料:猴头菇提取液10-15、食盐0.5-1.5、猴头菇功能酵素液4-6、面条改良剂0.5-2、水15-25,将面粉与食盐、面条改良剂混合3-5分钟,加入猴头菇提取液及水进行和面,中速搅拌15-20分钟,控制面团温度为25-30℃,制得面团手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)、熟化、发酵:将和好的面团在相对湿度为75-88%,温度为20-25℃下静置10-15分钟熟化,面团表面均匀喷洒步骤(4)重量份的猴头菇功能酵素液,再将面团低速搅拌5-10分钟,静置30-45分钟发酵,待用;
(6)、压片、切条:将熟化发酵面团送入辊轴压成紧实、光洁面片,经一定组数的对辊压成挂面所需的厚度,再经切刀切成面条所需的宽度或形状;
(7)、蒸面、冷却:将面条蒸汽蒸制,在95-98℃下蒸制3-5分钟,蒸制熟透,快速放入0-5℃的流动冷水中浸制分散,捞出沥干,用直接风冷的方式,吹去面条多余水分,喷淋面条重量的0.5-1%橄榄油,混拌均匀,再经速冻处理,在-20±5℃下冷冻5-10分钟;
(8)、计量包装:将冷冻面条按产品重量要求进行准确计量,在无菌条件下进行真空包装,转入-15±3℃的冰柜储存或冷藏车储运,即得。
所述的猴头菇功能面条的加工方法,步骤(4)所述的混合酵曲是由质量比为1:1:1-2:1-2的枯草芽孢杆菌、酵母菌、黑曲霉、米曲霉混合制成,混合酵曲的添加量为混合物料重量份的2-3%。
所述的猴头菇功能面条的加工方法,步骤(3)所述的超声辅助发酵是在超声强度为0.05-0.15w/cm下辅助发酵。
所述的猴头菇功能面条的加工方法,步骤(4)所述的面条改良剂由下列重量份原料制成:玉米变性淀粉40-50、谷朊粉30-50、食用碱2-3、复合磷酸盐3-5、柠檬酸钠1-2、VC0.01-0.02、羧甲基纤维素钠2-5、硬脂酰乳酸钙1-5;
所述的复合磷酸盐包括下列重量份的原料:偏磷酸钠50-55、三聚磷酸钠25-30、焦磷酸钠1-5、磷酸二氢钠10-15。
本发明的优点是:
本发明提供的猴头菇功能面条的的加工方法,以面粉为主要原料,添加猴头菇加工制得面条,猴头菇盐浸脱苦处理后粉碎超声辅助提取,用于和粉调质,消除不适口感同时,融合猴头菇营养功能成分,且易代谢吸收;还将猴头菇滤渣与中药材处理混合,多次发酵制得酵素,添加面条发酵,无中药提取不适口感,调质改善面条质构,含有多种复合酶产物、益生元、功能保健成分,天然无害,更易被机体代谢吸收,降低抗营养物质,提高营养价值,提高市场价值;制得猴头菇功能面条,口感鲜美、筋道富有弹性、不易混汤、断条性、不易黏牙、不混汤,兼具营养保健功能,能够健胃养胃、增强免疫力等功效,提高机体代谢功能,改善体质。
具体实施方式
一种猴头菇功能面包的加工方法,包括下列步骤:
(1)、猴头菇处理:将干猴头菇去除根蒂,按料液比为1:20加入含有浓度为0.5%的盐溶液,隔水加热至60℃,保温浸制6小时,脱水沥干,切制成片, 经真空干燥,初期干燥在45℃下干燥6小时,后期在60℃下干燥3小时至含水率为10%,破碎研磨至60目,得脱苦猴菇粉;
(2)、猴头菇提取:将脱苦猴头菇粉按料液比1:20加入蒸馏水,搅拌均匀,在60℃下,采用超声功率300w超声处理10分钟,隔水加热至90℃下浸提2小时,离心分离,得到猴头菇提取液及滤渣,待用;
(3)、猴头菇滤渣调配发酵:取猴头菇滤渣,按如下质量份数进行配料:猴头菇滤渣100、甘草5、人参5、白术9、茯苓9、蜂蜜40、水适量,将甘草、人参、白术、茯苓破碎至20目,喷润12%米酒,浸润均匀,在170℃过热蒸汽下蒸制10分钟,再与猴头菇滤渣、蜂蜜及适量水混合搅拌均匀至含水率为60%,接入混合酵曲,搭窝发酵82小时,料液分离,得到廖液,滤渣在60℃微波烘制干燥,加入15倍蒸馏水搅拌均匀,在995℃下浸提2小时,过滤去渣,滤液冷却后与廖液混合,调节pH值为6,接入混合液重量的1%的活化酵母菌,控制温度为28℃,超声辅助发酵60分钟,后续继续发酵8小时,再接入混匀浆液重量的1.5%的活化乳酸菌,控制温度为30℃,发酵24小时,压滤分离,得到滤液在30℃下低温浓缩,得猴头菇功能酵素液;
(4)、调粉:将每100重量份的面粉按下列重量进行配料:猴头菇提取液15、食盐1.5、猴头菇功能酵素液6、面条改良剂2、水25,将面粉与食盐、面条改良剂混合5分钟,加入猴头菇提取液及水进行和面,中速搅拌20分钟,控制面团温度为30℃,制得面团手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)、熟化、发酵:将和好的面团在相对湿度为88%,温度为25℃下静置15分钟熟化,面团表面均匀喷洒步骤(4)重量份的猴头菇功能酵素液,再将面团低速搅拌10分钟,静置45分钟发酵,待用;
(6)、压片、切条:将熟化发酵面团送入辊轴压成紧实、光洁面片,经一定组数的对辊压成挂面所需的厚度,再经切刀切成面条所需的宽度或形状;
(7)、蒸面、冷却:将面条蒸汽蒸制,在98℃下蒸制3-5分钟,蒸制熟透,快速放入5℃的流动冷水中浸制分散,捞出沥干,用直接风冷的方式,吹去面条多余水分,喷淋面条重量的0.8%橄榄油,混拌均匀,再经速冻处理,在-20℃下冷冻10分钟;
(8)、计量包装:将冷冻面条按产品重量要求进行准确计量,在无菌条件下进行真空包装,转入-15℃的冰柜储存或冷藏车储运,即得。
所述的猴头菇功能面条的加工方法,步骤(4)所述的混合酵曲是由质量比为1:1:2:2的枯草芽孢杆菌、酵母菌、黑曲霉、米曲霉混合制成,混合酵曲的添加量为混合物料重量份的2-3%。
所述的猴头菇功能面条的加工方法,步骤(3)所述的超声辅助发酵是在超声强度为0.1w/cm下辅助发酵。
所述的猴头菇功能面条的加工方法,步骤(4)所述的面条改良剂由下列重量份原料制成:玉米变性淀粉50、谷朊粉50、食用碱3、复合磷酸盐4、柠檬酸钠2、VC0.02、羧甲基纤维素钠4、硬脂酰乳酸钙3;
所述的复合磷酸盐包括下列重量份的原料:偏磷酸钠55、三聚磷酸钠30、焦磷酸钠5、磷酸二氢钠15。
Claims (4)
1.一种猴头菇功能面包的加工方法,其特征在于包括下列步骤:
(1)、猴头菇处理:将干猴头菇去除根蒂,按料液比为1:15-20加入含有浓度为0.4-0.6%的盐溶液,隔水加热至50-60℃,保温浸制5-8小时,脱水沥干,切制成片, 经真空干燥,初期干燥在38-48℃下干燥6-8小时,后期在55-65℃下干燥2-3小时至含水率为8-10%,破碎研磨至40-60目,得脱苦猴菇粉;
(2)、猴头菇提取:将脱苦猴头菇粉按料液比1:15-25加入蒸馏水,搅拌均匀,在40-60℃下,采用超声功率250-400w超声处理8-14分钟,隔水加热至80-90℃下浸提1-2小时,离心分离,得到猴头菇提取液及滤渣,待用;
(3)、猴头菇滤渣调配发酵:取猴头菇滤渣,按如下质量份数进行配料:猴头菇滤渣80-100、甘草4-6、人参3-5、白术5-10、茯苓5-10、蜂蜜25-40、水适量,将甘草、人参、白术、茯苓破碎至10-20目,喷润10-20%米酒,浸润均匀,在160-170℃过热蒸汽下蒸制5-10分钟,再与猴头菇滤渣、蜂蜜及适量水混合搅拌均匀至含水率为40-60%,接入混合酵曲,搭窝发酵60-82小时,料液分离,得到廖液,滤渣在40-60℃微波烘制干燥,加入12-15倍蒸馏水搅拌均匀,在90-95℃下浸提1-2小时,过滤去渣,滤液冷却后与廖液混合,调节pH值为4-6,接入混合液重量的0.5-1%的活化酵母菌,控制温度为28-35℃,超声辅助发酵40-60分钟,后续继续发酵6-8小时,再接入混匀浆液重量的0.5-1.5%的活化乳酸菌,控制温度为25-30℃,发酵12-24小时,压滤分离,得到滤液在20-30℃下低温浓缩,得猴头菇功能酵素液;
(4)、调粉:将每100重量份的面粉按下列重量进行配料:猴头菇提取液10-15、食盐0.5-1.5、猴头菇功能酵素液4-6、面条改良剂0.5-2、水15-25,将面粉与食盐、面条改良剂混合3-5分钟,加入猴头菇提取液及水进行和面,中速搅拌15-20分钟,控制面团温度为25-30℃,制得面团手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)、熟化、发酵:将和好的面团在相对湿度为75-88%,温度为20-25℃下静置10-15分钟熟化,面团表面均匀喷洒步骤(4)重量份的猴头菇功能酵素液,再将面团低速搅拌5-10分钟,静置30-45分钟发酵,待用;
(6)、压片、切条:将熟化发酵面团送入辊轴压成紧实、光洁面片,经一定组数的对辊压成挂面所需的厚度,再经切刀切成面条所需的宽度或形状;
(7)、蒸面、冷却:将面条蒸汽蒸制,在95-98℃下蒸制3-5分钟,蒸制熟透,快速放入0-5℃的流动冷水中浸制分散,捞出沥干,用直接风冷的方式,吹去面条多余水分,喷淋面条重量的0.5-1%橄榄油,混拌均匀,再经速冻处理,在-20±5℃下冷冻5-10分钟;
(8)、计量包装:将冷冻面条按产品重量要求进行准确计量,在无菌条件下进行真空包装,转入-15±3℃的冰柜储存或冷藏车储运,即得。
2.根据权利要求1所述的猴头菇功能面条的加工方法,其特征在于,步骤(4)所述的混合酵曲是由质量比为1:1:1-2:1-2的枯草芽孢杆菌、酵母菌、黑曲霉、米曲霉混合制成,混合酵曲的添加量为混合物料重量份的2-3%。
3.根据权利要求1所述的猴头菇功能面条的加工方法,其特征在于,步骤(2)所述的超声辅助发酵是在超声强度为0.05-0.15w/cm下辅助发酵。
4.根据权利要求1所述的猴头菇功能面条的加工方法,其特征在于,步骤(4)所述的面条改良剂由下列重量份原料制成:玉米变性淀粉40-50、谷朊粉30-50、食用碱2-3、复合磷酸盐3-5、柠檬酸钠1-2、VC0.01-0.02、羧甲基纤维素钠2-5、硬脂酰乳酸钙1-5;
所述的复合磷酸盐包括下列重量份的原料:偏磷酸钠50-55、三聚磷酸钠25-30、焦磷酸钠1-5、磷酸二氢钠10-15。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711398959.5A CN108056384A (zh) | 2017-12-22 | 2017-12-22 | 一种猴头菇功能面包的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711398959.5A CN108056384A (zh) | 2017-12-22 | 2017-12-22 | 一种猴头菇功能面包的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108056384A true CN108056384A (zh) | 2018-05-22 |
Family
ID=62139902
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711398959.5A Pending CN108056384A (zh) | 2017-12-22 | 2017-12-22 | 一种猴头菇功能面包的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108056384A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110037301A (zh) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | 一种促进肠道益生菌繁殖的刺梨复合粉及其制备方法 |
CN110292140A (zh) * | 2019-06-28 | 2019-10-01 | 福建省亚明食品有限公司 | 一种利用微生物发酵防止核桃包面皮老硬的加工方法 |
CN111357935A (zh) * | 2020-04-13 | 2020-07-03 | 东莞市傻二哥食品有限公司 | 一种锅巴的改性工艺 |
CN112220034A (zh) * | 2020-10-27 | 2021-01-15 | 关志远 | 含有猴头菇粉的淀粉制品及其加工方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1106227A (zh) * | 1994-09-02 | 1995-08-09 | 沈阳振兴食品厂 | 食用菌挂面及其制备方法 |
KR20040036701A (ko) * | 2004-03-31 | 2004-04-30 | 정일수 | 밀가루혹은 쌀가루와흑미,검은콩,검은깨,적포도,녹차,어성초,진피,상엽등분말이혼합된 검은 면류의 성인병예방과 다이어트 |
CN104489505A (zh) * | 2015-01-09 | 2015-04-08 | 湖南裕湘食品有限公司 | 杂粮面条及其制备方法 |
CN106235334A (zh) * | 2016-08-11 | 2016-12-21 | 周赞虎 | 一种荷香海苔片及其制备方法 |
CN107048180A (zh) * | 2017-04-11 | 2017-08-18 | 贵州盛茂白芨开发有限公司 | 一种白及养胃面条及其制作方法 |
-
2017
- 2017-12-22 CN CN201711398959.5A patent/CN108056384A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1106227A (zh) * | 1994-09-02 | 1995-08-09 | 沈阳振兴食品厂 | 食用菌挂面及其制备方法 |
KR20040036701A (ko) * | 2004-03-31 | 2004-04-30 | 정일수 | 밀가루혹은 쌀가루와흑미,검은콩,검은깨,적포도,녹차,어성초,진피,상엽등분말이혼합된 검은 면류의 성인병예방과 다이어트 |
CN104489505A (zh) * | 2015-01-09 | 2015-04-08 | 湖南裕湘食品有限公司 | 杂粮面条及其制备方法 |
CN106235334A (zh) * | 2016-08-11 | 2016-12-21 | 周赞虎 | 一种荷香海苔片及其制备方法 |
CN107048180A (zh) * | 2017-04-11 | 2017-08-18 | 贵州盛茂白芨开发有限公司 | 一种白及养胃面条及其制作方法 |
Non-Patent Citations (5)
Title |
---|
刘福堃,等: "《微生物酵素及其应用》", 31 January 2014, 辽宁科学技术出版社 * |
徐怀德,等: "《食品杀菌新技术》", 31 July 2005, 科学技术文献出版社 * |
杨培青,等: ""蓝莓果渣酵素发酵工艺优化",杨培青,等,生物工程,第205-210页,第37卷,第23期", 《生物工程》 * |
柴瑞震: "《糖尿病饮食宜忌速查手册》", 30 November 2013, 黑龙江科学技术出版社 * |
隋继学,等: "《速冻食品加工技术》", 30 September 2014, 中国农业大学出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110037301A (zh) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | 一种促进肠道益生菌繁殖的刺梨复合粉及其制备方法 |
CN110292140A (zh) * | 2019-06-28 | 2019-10-01 | 福建省亚明食品有限公司 | 一种利用微生物发酵防止核桃包面皮老硬的加工方法 |
CN111357935A (zh) * | 2020-04-13 | 2020-07-03 | 东莞市傻二哥食品有限公司 | 一种锅巴的改性工艺 |
CN112220034A (zh) * | 2020-10-27 | 2021-01-15 | 关志远 | 含有猴头菇粉的淀粉制品及其加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103814996B (zh) | 一种红薯渣饼干及其生产方法 | |
CN104323342B (zh) | 一种葛仙米营养粉、制备方法及应用 | |
CN103815282B (zh) | 一种海参面食的制备方法 | |
CN108056384A (zh) | 一种猴头菇功能面包的加工方法 | |
CN105104573A (zh) | 一种猴头菇魔芋豆腐及其制作方法 | |
CN103766451A (zh) | 葛渣酥性饼干及其制作方法 | |
CN111802635A (zh) | 一种减肥/控重型可吸果冻及其制备方法 | |
CN105266117A (zh) | 一种坚果休闲食品 | |
CN104206485A (zh) | 一种素肉馅点心及其制作方法 | |
CN101946880B (zh) | 绞股蓝麦芽糖醇杂粮糕点 | |
CN103202350B (zh) | 韧性豆腐的制作方法及其韧性豆腐 | |
CN104663839A (zh) | 一种养胃饼干的生产方法 | |
CN104171909A (zh) | 一种菌菇挂面及其制备方法 | |
CN106259729A (zh) | 低糖型猴头菇饼干及其制备方法 | |
CN107223710A (zh) | 一种紫薯酸奶及其制备方法 | |
CN103637039A (zh) | 一种山楂红豆羹及其加工方法 | |
CN104872258A (zh) | 一种降脂降压的饼干及其制备方法 | |
CN104222635A (zh) | 一种促生长中猪及其制备方法 | |
CN105875727A (zh) | 一种玫瑰养颜面包及其制作方法 | |
CN106106979A (zh) | 一种海藻提取物软糖及其制备方法 | |
CN105105024A (zh) | 清凉八宝即食粥粉及其加工方法 | |
CN108185419A (zh) | 高纤维酵素复合杂粮片制备方法 | |
CN105685879A (zh) | 一种适于夏季食用的凉糕及其制备方法 | |
CN107647233A (zh) | 一种生姜茶固体饮料的制备方法 | |
CN107624846A (zh) | 一种蛋挞及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180522 |
|
RJ01 | Rejection of invention patent application after publication |