CN108514071A - 一种灵芝汤圆粉及其汤圆的制备方法 - Google Patents
一种灵芝汤圆粉及其汤圆的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种灵芝汤圆粉及其汤圆的制备方法,所述灵芝汤圆粉包括以下原料:灵芝粉,汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,由本发明的汤圆粉制得的灵芝汤圆含灵芝活性成分高,营养含量高,口感好。
Description
技术领域
本发明涉及灵芝加工领域。
背景技术
灵芝是食用菌内一种极其珍贵的品种,具有极大的食用与药用价值。其含有多种氨基酸、多肽、蛋白质、维生素B2及C等营养成分,同时其含有多种活性成分,如还原糖、多糖、麦角甾醇、三萜类、香豆精甙、挥发油、硬脂酸、苯甲酸、生物碱等。大量临床研究发现灵芝对神经衰弱、高脂血症、冠心病心绞痛、心律失常、克山病、高原不适症、肝炎、出血热、消化不良、气管炎等各有不同程度的疗效。
尽管灵芝具有诸多功效,对人体有较为显著的保健作用,但现有技术中对其在食品方面的应用仍较少,一方面灵芝味道苦涩,难以制得口感优良的食品,另一方面灵芝或灵芝提取物与常见的食品主料结合能力较差,得到的加工品难以形成稳定均匀的外形,形成协调一致的味道。
发明内容
本发明的目的在于提出一种成型效果好,口味优良,无苦辛味的灵芝汤圆粉,并同时提出其汤圆的制备方法。
本发明的技术方案如下:
一种灵芝汤圆粉,其包括以下原料:灵芝粉,汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠。
以上原料中通过银杏黄酮与灵芝粉中带苦辛味的物质的生物反应可去除灵芝的天然苦味,同时银杏黄酮与灵芝在药用功能上具有协同增效的作用,原料中木糖醇可进可在低糖含量的基础下进一步去除灵芝苦味对汤圆口感的影响,而羧甲基纤维素钠、瓜尔豆胶与木糖醇共同作用下可使其在加入水分后各组分分散均匀、稳定,得到粘合性能好,各部分融合均匀的汤圆皮。
优选的是:按质量份计,其包括以下原料:汤圆粉80~100份,灵芝粉5~10份,瓜尔豆胶1.5~2份,银杏黄酮0.5~1.2份,木糖醇3~6份,羧甲基纤维素钠3~7.5份。
优选的是:其还包括原料芝麻粉及花生粉。
优选的是:其还包括原料啤酒酵母及麦芽糖。
该优选方案可进一步对基础方案的口感进行调和,得到味道更好的灵芝汤圆。
进一步优选的是:所述原料按质量份计,包括啤酒酵母1.5~3.5份,麦芽糖5~10份。
本发明进一步提出了一种灵芝汤圆的制备方法,其包括以下步骤:
(1)将灵芝菌菌盖与菌杆分离后分别粉碎,得到菌盖粉与菌杆粉;
(2)向菌杆粉中加入醋酸、纤维素酶、去离子水在40~60℃下搅拌浸泡10~12h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)将所述固体粉末、所述菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,饮用水混合均匀,其后成型为面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可。
该制备方法可保证得到的灵芝汤圆成型效果好,各部分稳定、均一,在高温蒸煮油炸等过程中不会出现灵芝粉脱出等分离现象,并使得到的灵芝汤圆中活性成分含量高。
该方案中所述菌杆是指的灵芝子实体中连接菌盖的杆状部位。
在实际使用该方案时,灵芝菌菌盖与菌杆的粉碎粒径可根据汤圆粉的粒径进行相适应的调整即可。
优选的是:所述灵芝汤圆的汤圆粉按质量份计,包括以下原料:汤圆粉80~100份,灵芝粉5~10份,瓜尔豆胶1.5~2份,银杏黄酮0.5~1.2份,木糖醇3~6份,羧甲基纤维素钠3~7.5份。
另外优选的是:所述灵芝汤圆的汤圆粉还包括原料芝麻粉及花生粉,其在步骤(4)中加入。
芝麻粉及花生粉的含量和粒径可根据
另外优选的是:所述灵芝汤圆的汤圆粉按质量份计,还包括原料啤酒酵母1.5~3.5份,麦芽糖5~10份,其在步骤(4)中加入。
其进一步优选的是:所述步骤(4)包括以下过程:将所述固体粉末、所述菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,啤酒酵母,麦芽糖,饮用水混合均匀,其后常温发酵1~2h后再成型为面皮状。
本发明的制备方法可得到一种含灵芝活性物的汤圆,其活性成分含量高,营养成分丰富,由灵芝汤圆粉形成的汤圆皮各组分间分散均匀、融合效果好,粘合效果好,蒸煮及高温油炸后不会出现灵芝粉的脱出、分离,本发明的汤圆粉可有效克服灵芝的天然苦味,得到清香微甜、具有保健功效的灵芝汤圆。
具体实施方式
以下通过实施例对本发明作进一步的详细说明,但不应将此理解为本发明的范围仅限于以下的实例。在不脱离本发明上述方法思想的情况下,根据本领域普通技术知识和惯用手段做出的各种替换或变更,均应包含在本发明的范围内。
实施例1
通过以下过程制备灵芝汤圆:
(1)将灵芝菌菌盖与菌杆分离,其后分别干燥、粉碎,得到菌盖粉与菌杆粉,菌盖粉与菌杆粉共计为灵芝粉;
(2)向菌杆粉中加入醋酸,调节pH值为4.0,加入纤维素酶及去离子水,菌杆粉与纤维素酶及去离子水的质量比为1:0.1:15,其后在40℃下搅拌浸泡12h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)该固体粉末、及步骤(1)得到的菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠混合后得到灵芝汤圆粉,将其用饮用水混合均匀,其后成型为面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可;
其中灵芝汤圆粉包含汤圆粉80份,灵芝粉5份,瓜尔豆胶1.5份,银杏黄酮0.5份,木糖醇3份,羧甲基纤维素钠3份。
实施例2
通过以下过程制备灵芝汤圆:
(1)将干燥的灵芝的菌盖与菌杆分离,其后粉碎,得到菌盖粉与菌杆粉,菌盖粉与菌杆粉共计为灵芝粉;
(2)向菌杆粉中加入醋酸,调节pH值为6.0,加入纤维素酶及去离子水,菌杆粉与纤维素酶及去离子水的质量比为1:0.3:10,其后在60℃下搅拌浸泡10h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)该固体粉末、及步骤(1)得到的菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠混合后得到灵芝汤圆粉,将其用饮用水混合均匀,其后成型为面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可;
其中灵芝汤圆粉包含汤圆粉100份,灵芝粉10份,瓜尔豆胶2份,银杏黄酮1.2份,木糖醇6份,羧甲基纤维素钠7.5份。
实施例3
通过以下过程制备灵芝汤圆:
(1)将干燥的灵芝的菌盖与菌杆分离,其后粉碎,得到菌盖粉与菌杆粉,菌盖粉与菌杆粉共计为灵芝粉;
(2)向菌杆粉中加入醋酸,调节pH值为5.0,加入纤维素酶及去离子水,菌杆粉与纤维素酶及去离子水的质量比为1:0.2:14,其后在50℃下搅拌浸泡11h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)该固体粉末、及步骤(1)得到的菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,适量的芝麻粉及花生粉混合后得到灵芝汤圆粉,将其用饮用水混合均匀,其后成型为面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可;
其中灵芝汤圆粉包含汤圆粉90份,灵芝粉8份,瓜尔豆胶2份,银杏黄酮1.2份,木糖醇4份,羧甲基纤维素钠5份,适量花生粉、芝麻粉。
实施例4
通过以下过程制备灵芝汤圆:
(1)将灵芝菌菌盖与菌杆分离,其后分别干燥、粉碎,得到菌盖粉与菌杆粉,菌盖粉与菌杆粉共计为灵芝粉;
(2)向菌杆粉中加入醋酸,调节pH值为4.0,加入纤维素酶及去离子水,菌杆粉与纤维素酶及去离子水的质量比为1:0.2:10,其后在40℃下搅拌浸泡10h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)该固体粉末、及步骤(1)得到的菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,啤酒酵母,麦芽糖混合后得到灵芝汤圆粉,将其用饮用水混合均匀,其后常温发酵1h,其后成型为汤圆面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可;
其中灵芝汤圆粉包含汤圆粉100份,灵芝粉10份,瓜尔豆胶2份,银杏黄酮1.2份,木糖醇4份,羧甲基纤维素钠7份,啤酒酵母1.5份,麦芽糖5份。
实施例5
通过以下过程制备灵芝汤圆:
(1)将灵芝菌菌盖与菌杆分离,其后分别干燥、粉碎,得到菌盖粉与菌杆粉,菌盖粉与菌杆粉共计为灵芝粉;
(2)向菌杆粉中加入醋酸,调节pH值为6.0,加入纤维素酶及去离子水,菌杆粉与纤维素酶及去离子水的质量比为1:0.3:12,其后在50℃下搅拌浸泡10h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)该固体粉末、及步骤(1)得到的菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,啤酒酵母,麦芽糖及适量芝麻粉、花生粉混合后得到灵芝汤圆粉,将其用饮用水混合均匀,其后常温发酵2h,其后成型为汤圆面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可;
其中灵芝汤圆粉包含汤圆粉100份,灵芝粉5份,瓜尔豆胶1.5份,银杏黄酮1.0份,木糖醇3份,羧甲基纤维素钠5份,啤酒酵母3.5份,麦芽糖10份,适量花生粉、芝麻粉。
Claims (10)
1.一种灵芝汤圆粉,其特征在于:其包括以下原料:灵芝粉,汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠。
2.根据权利要求1所述的灵芝汤圆粉,其特征在于:按质量份计,其包括以下原料:汤圆粉80~100份,灵芝粉5~10份,瓜尔豆胶1.5~2份,银杏黄酮0.5~1.2份,木糖醇3~6份,羧甲基纤维素钠3~7.5份。
3.根据权利要求1所述的灵芝汤圆粉,其特征在于:其还包括原料芝麻粉及花生粉。
4.根据权利要求1所述的灵芝汤圆粉,其特征在于:其还包括原料啤酒酵母及麦芽糖。
5.根据权利要求4所述的灵芝汤圆粉,其特征在于:所述原料按质量份计,包括啤酒酵母1.5~3.5份,麦芽糖5~10份。
6.一种灵芝汤圆的制备方法,其特征在于:包括以下步骤:
(1)将灵芝菌菌盖与菌杆分离后分别粉碎,得到菌盖粉与菌杆粉;
(2)向菌杆粉中加入醋酸、纤维素酶、去离子水在40~60℃下搅拌浸泡10~12h,得到浸提混合物;
(3)将浸提混合物在110~120℃下蒸发浓缩,得到固体粉末;
(4)将所述固体粉末、所述菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,饮用水混合均匀,其后成型为面皮;
(5)向所述面皮内加入汤圆馅,包馅后成型为汤圆即可。
7.根据权利要求6所述的灵芝汤圆粉的制备方法,其特征在于:所述灵芝汤圆的汤圆粉按质量份计,包括以下原料:汤圆粉80~100份,灵芝粉5~10份,瓜尔豆胶1.5~2份,银杏黄酮0.5~1.2份,木糖醇3~6份,羧甲基纤维素钠3~7.5份。
8.根据权利要求7所述的灵芝汤圆粉的制备方法,其特征在于:所述灵芝汤圆的汤圆粉还包括原料芝麻粉及花生粉,其在步骤(4)中加入。
9.根据权利要求7所述的灵芝汤圆粉的制备方法,其特征在于:所述灵芝汤圆的汤圆粉按质量份计,还包括原料啤酒酵母1.5~3.5份,麦芽糖5~10份,其在步骤(4)中加入。
10.根据权利要求9所述的的灵芝汤圆粉的制备方法,其特征在于:所述步骤(4)包括以下过程:将所述固体粉末、所述菌盖粉与汤圆粉,瓜尔豆胶,银杏黄酮,木糖醇,羧甲基纤维素钠,啤酒酵母,麦芽糖,饮用水混合均匀,其后常温发酵1~2h后再成型为面皮状。
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