CN109007768A - A kind of washing series black fungus sauce and preparation method thereof - Google Patents
A kind of washing series black fungus sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109007768A CN109007768A CN201810759683.7A CN201810759683A CN109007768A CN 109007768 A CN109007768 A CN 109007768A CN 201810759683 A CN201810759683 A CN 201810759683A CN 109007768 A CN109007768 A CN 109007768A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- parts
- jujube
- sauce
- preparation
- 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
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
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)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of washing series black fungus sauce and preparation method thereof.The washing black fungus sauce each component raw material is calculated by weight as: 80~100 parts of fresh black fungus, 20~30 parts of jujube, 15~45 parts of nutrition food materials, 5~10 parts of kudzu-vine root powder, 10~15 parts of maltodextrin, 20~30 parts of rock sugar, 20~30 parts of sucrose, 0.01~0.02 part of pectase, 0.02~0.04 part of glucose oxidase, 0.5~1 part of D- sodium ascorbate, 1~2 part of lemon juice, 5~20 parts of water.Washing black fungus sauce instant-drink of the present invention, punching gained black fungus custard condition is penetrating, taste is sweet and tasty, mouthfeel is smooth, pleasant aroma, and the black fungus custard that can be simmered, stew, boil with tradition completely compare favourably.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of washing series black fungus sauce and its preparation side
Method.
Background technique
Black fungus is the traditional Mycophyta health food in China, every 100 grams of black fungus 9.1g containing protein, carbohydrate 60.8g,
Fatty 1.1g, vitamin B complex 100mg, additionally 8 containing needed by human body kind amino acid.The content of especially vitamin B is more than
Rice, face, vegetables and meat are known as " meat or fish in element ".Modern medicine proves that black fungus is to prevention and treatment mankind's cardiovascular and cerebrovascular and tumour
Class disease has obvious curative effects.Therefore processing technology and method how are innovated, more convenient edible black fungus product is produced, is met
Pursuit of the people to health care, there is good market prospects.
In recent years, in order to seek convenience, instant method for processing Auricularia auricula-judae, people have made many experiment and research, obtain
Many achievements.It integrates, the instant processing method of black fungus has following several: 1. grinding method, i.e., it is black fungus is clear
Wash, dry after be ground into the fine powder of 100 mesh or so, brew instant；2. curing oven drying method, i.e., black fungus cleaning, heating are precooked,
Then it is dried into black fungus thin slice, it is instant to brew；3. soup stock method is equipped with various seasonings after cleaning up black fungus, system
At black fungus soup, heat ready-to-drink.But for a long time, black fungus is as the most frequently used, most extensive, most nutrition health care food materials, people
Formd traditional black fungus food custom, i.e., black fungus is passed through to the method simmered, boil, stewed, is aided with jujube, osmanthus
The common food materials such as circle, fructus lycii are made black fungus custard and are drunk, and are both nutritive body-building invigorant and sweet and dilitious drink, depth
It is welcomed by the people.Therefore the black fungus food custom traditional with people is compared, the method for processing Auricularia auricula-judae of above-mentioned instant,
Due to being limited by product form, although it is easily and impracticable, and existing defects in mouthfeel.Therefore, seek to meet people
Eating habit, keep black fungus peculiar flavour processing method and product form, there is good market to state and ask.
Summary of the invention
The present invention is in view of the deficiencies of the prior art, and it is an object of the present invention to provide a kind of washing series black fungus sauce and its preparation side
Method.
For achieving the above object, the technical solution adopted by the present invention are as follows:
A kind of washing series black fungus sauce, each component raw material are calculated by weight as: 80~100 parts of fresh black fungus,
20~30 parts of jujube, 15~45 parts of nutrition food materials, 5~10 parts of kudzu-vine root powder, 3~10 parts of maltodextrin, 20~30 parts of rock sugar, sucrose
20~30 parts, 0.01~0.02 part of pectase, 0.02~0.04 part of glucose oxidase, 0.05~0.1 part of D- sodium ascorbate,
0.5~1 part of lemon juice, 5~10 parts of honey, 5~20 parts of water.
In above scheme, the nutrition food materials are selected from the following two kinds or three kinds: 5~15 parts of longan, lotus according to parts by weight
10~15 parts of son, 10~15 parts of fructus lycii and 5~10 parts of sweet osmanthus.
The preparation method of above-mentioned washing series black fungus sauce, includes the following steps:
(1) the ear root and stem of certain plants is removed into the cleaning of fresh black fungus, decontamination, after leaching moisture content, dry black fungus is made after heated-air drying；
(2) jujube Jia Shui plus the curing of pectase atmospheric cooking for taking half amount, filter to isolate Zao slag and jujube after curing
Juice takes jujube juice, spare；After the jujube of the other half amount and nutrition food materials are cleaned up, stoning is cut into small pieces and is put into boiling
Atmospheric cooking curing in pot；
(3) dry black fungus is put into after being impregnated in jujube juice and obtains Zao juice immersion black fungus mixture, Zao juice impregnated black
Agaric mixture is put into autoclaving pot and carries out first time autoclaving, after first time autoclaving terminates release, addition rock sugar,
Sucrose, the water of half amount carry out second of autoclaving, and second of autoclaving obtains paste black fungus mixture after taking the dish out of the pot；
(4) paste black fungus mixture is obtained into black fungus mud after colloid mill wet-milling；
(5) add water to be tuned into slurry kudzu-vine root powder and maltodextrin, be added in black fungus mud, be then put into black fungus mud
After being gelatinized completely, remaining sucrose, glucose is added in heating stirring homogeneous pre-gelatinized in jacketed pan when temperature is down to 50~60 DEG C
Oxidizing ferment, D- sodium ascorbate and lemon juice are eventually adding the jujube and nutrition food materials of the curing of atmospheric cooking obtained by step (2),
After mixing evenly, black fungus sauce semi-finished product are obtained；
(6) black fungus sauce semi-finished product are arrived into washing black fungus sauce finished product through ultra high temperature short time sterilization.
In above scheme, the mass ratio of step (2) jujube and water is 1:1.
In above scheme, step (2) atmospheric cooking is normal pressure dry blowing method boiling, and the temperature of boiling is 100 DEG C, boiling
Time 15~20 minutes.
In above scheme, it is 1~2 hour that step (3) the dry black fungus, which is put into time for impregnating in jujube juice,.
In above scheme, the technique of step (3) the first time autoclaving and second of autoclaving is equal are as follows: boiling temperature
115 DEG C~120 DEG C of degree, digestion time 10~15 minutes, vapour pressure 0.02mpa.
In above scheme, the parameter of step (4) described wet-milling are as follows: revolving speed 1500r/min, black fungus mud fineness are 5~10 μ
m。
In above scheme, the heating temperature of step (5) the heating stirring homogeneous pre-gelatinized is 90~100 DEG C, when stirring
Between be 5~10 minutes.
In above scheme, in step (5) described slurry, the mass ratio of the gross mass and water of kudzu-vine root powder and malt paste is 1:
0.8~1.
Beneficial effects of the present invention are as follows:
(1) washing black fungus sauce instant-drink of the present invention, takes 30 grams or so of sauce, can be 200 milliliters of punching
The black fungus custard of left and right, and condition is penetrating, taste is sweet and tasty, mouthfeel is smooth, pleasant aroma, can simmer, stew with tradition completely, boiling
Black fungus custard compares favourably；
(2) black fungus sauce of the present invention is not only convenient, but also due to principal ingredients jujube, fructus lycii, longan, lotus
Son, sweet osmanthus etc. are the excellent food materials of food and medicine consangunity, have different healths from the black fungus sauce of proportion production with various combination
Function and flavor quality, and the great personalization of black fungus custard obtained with black fungus sauce punching, not only sugariness is adjustable, but also consistency
It is adjustable；
(3) present invention is directed to the unique biological characteristics of black fungus, has used " wet process in black fungus sauce production technology
Processing technology ", comparing, other rush black fungus powder " dry type " processing technology, and the present invention uses unique " wet processing work
Skill " not only makes preparation gained black fungus sauce have good i.e. punching property, but also ensure that the black fungus that black fungus sauce reconstitutes out
Custard has preferable traditional properties and quality, and the processing technology of washing black fungus sauce of the present invention has general well
Property, it is easy to scale producing in serial form；
(4) washing series black fungus sauce of the present invention provides larger space for a variety of packaged forms, to mention
High edible portability makes the edible of black fungus sauce be expanded to the fields such as outdoor travel, field work, industrial and mineral army, and
It is suitable for people of all ages, to there is the more extensive market space.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but it is of the invention
Content is not limited solely to the following examples.
In specific implementation, nutrition food materials can targetedly be added according to different health needs.The present invention is implemented
The nutrition food materials such as jujube, longan involved in case, fructus lycii, lotus seeds, sweet osmanthus compare Preferable scheme is that root in specific implementation
Need to select two or three of food materials to be combined addition according to different function.
Embodiment 1
A kind of washing series black fungus sauce, each component raw material is by kilogram being calculated as: 100 kilograms of fresh black fungus, jujube 30 are public
Jin, 15 kilograms of longan, 5 kilograms of kudzu-vine root powder, 3 kilograms of maltodextrin, 0.01 kilogram of pectase, 0.05 kilogram of D- sodium ascorbate,
0.02 kilogram of glucose oxidase, 20 kilograms of rock sugar, 30 kilograms of sucrose, 5 kilograms of honey, 0.5 kilogram of lemon juice, 15 kilograms of water.
The preparation method of above-mentioned washing black fungus sauce, includes the following steps:
(1) fresh, soaked black fungus is cleaned with clear water, the ear root and stem of certain plants is removed in decontamination, leach moisture content after, after heated-air drying
Dry black fungus is made；
(2) jujube of half amount is taken, is enucleated after cleaning, by jujube and water quality ratio 1:1 Jia Shui plus pectase atmospheric cooking
Glue is secreted in curing in 15 minutes, and Zao slag and jujube juice are filtered to isolate after taking the dish out of the pot, takes jujube juice, spare；By the jujube of the other half amount with
And after longan cleans up, stoning is cut into 2cm or so fritter and is put into atmospheric cooking curing, digestion time 15~20 in digester
Minute, boiling is dry type boiling, and water is not added and cures through hot steam；
(3) dry black fungus is put into jujube juice (suitable quantity of water can be added) to impregnate and obtains within 1~2 hour Zao juice immersion black fungus
Zao juice immersion black fungus mixture is put into autoclaving pot and carries out first time autoclaving, digestion time 15~20 by mixture
Minute, 120 DEG C of temperature, after first time autoclaving terminates release, rock sugar, 15 kilograms of sucrose and water is added in vapour pressure 0.02mpa
Carry out second of autoclaving, digestion time 15~20 minutes, vapour pressure 0.02mpa, 120 DEG C of temperature, second of autoclaving
Paste black fungus mixture is obtained after taking the dish out of the pot；
(4) paste black fungus mixture is put into colloid mill after wet-milling and obtains black fungus mud；
(5) add water to be tuned into slurry by 1:0.8 kudzu-vine root powder and maltodextrin, be added in black fungus mud, then by black wood
Ear mud is put into heating stirring homogeneous pre-gelatinized in jacketed pan, 90~100 DEG C of heating temperature, mixes slowly 5~10 minutes, to complete
After gelatinization, remaining sucrose, glucose oxidase, D- sodium ascorbate, honey and lemon juice are added when temperature is down to 60 DEG C, finally
The jujube and longan of the curing of atmospheric cooking obtained by step (2) is added, after stirring at low speed, obtains black fungus sauce semi-finished product；
(6) black fungus sauce semi-finished product are arrived into washing black fungus sauce finished product through ultra high temperature short time sterilization.
Embodiment 2
A kind of washing series black fungus sauce, each component raw material is by kilogram being calculated as: 100 kilograms of fresh black fungus, jujube 30 are public
Jin, 15 kilograms of fructus lycii, 5 kilograms of longan, 6 kilograms of kudzu-vine root powder, 4 kilograms of maltodextrin, 0.01 kilogram of pectase, D- sodium ascorbate
0.05 kilogram, 0.02 kilogram of glucose oxidase, 20 kilograms of rock sugar, 30 kilograms of sucrose, 5 kilograms of honey, 0.5 kilogram of lemon juice,
15 kilograms of water.
The preparation method of above-mentioned washing black fungus sauce, includes the following steps:
(1) fresh, soaked black fungus is cleaned with clear water, the ear root and stem of certain plants is removed in decontamination, leach moisture content after, after heated-air drying
Dry black fungus is made；
(2) jujube of half amount is taken, is enucleated after cleaning, by jujube and water quality ratio 1:1 Jia Shui plus pectase atmospheric cooking
Glue is secreted in curing in 15 minutes, and Zao slag and jujube juice are filtered to isolate after taking the dish out of the pot, takes jujube juice, spare；By the jujube of the other half amount with
And after longan, fructus lycii clean up, stoning is cut into 2cm or so fritter and is put into digester and cures, 15~20 points of digestion time
Clock, boiling are dry type boiling, and water is not added and cures through hot steam, takes the dish out of the pot spare；
(3) dry black fungus is put into jujube juice (suitable quantity of water can be added) to impregnate and obtains within 1~2 hour Zao juice immersion black fungus
Zao juice immersion black fungus mixture is put into autoclaving pot and carries out first time autoclaving, digestion time 15~20 by mixture
Minute, 120 DEG C of temperature, after first time autoclaving terminates release, rock sugar, 15 kilograms of sucrose and water is added in vapour pressure 0.02mpa
Carry out second of autoclaving, digestion time 15~20 minutes, vapour pressure 0.02mpa, 120 DEG C of temperature, second of autoclaving
Paste black fungus mixture is obtained after taking the dish out of the pot；
(4) paste black fungus mixture is put into colloid mill after wet-milling and obtains black fungus mud；
(5) add water to be tuned into slurry by 1:0.8 kudzu-vine root powder and maltodextrin, be added in black fungus mud, then by black wood
Ear mud is put into heating stirring homogeneous pre-gelatinized in jacketed pan, 90~100 DEG C of heating temperature, mixes slowly 5~10 minutes, to complete
After gelatinization, remaining sucrose, glucose oxidase, D- sodium ascorbate, honey and lemon juice are added when temperature is down to 60 DEG C, finally
Jujube, fructus lycii and the longan of the curing of atmospheric cooking obtained by step (2) is added, after stirring at low speed, obtain black fungus sauce half at
Product；
(6) black fungus sauce semi-finished product are arrived into washing black fungus sauce finished product through ultra high temperature short time sterilization.
Embodiment 3
A kind of washing series black fungus sauce, each component raw material is by kilogram being calculated as: 100 kilograms of fresh black fungus, jujube 30 are public
Jin, 15 kilograms of longan, 5 kilograms of sweet osmanthus, 15 kilograms of lotus seeds, 5 kilograms of kudzu-vine root powder, 5 kilograms of maltodextrin, 0.01 kilogram of pectase,
0.05 kilogram of D- sodium ascorbate, 0.02 kilogram of glucose oxidase, 20 kilograms of rock sugar, 30 kilograms of sucrose, 5 kilograms of honey, lemon
0.5 kilogram of lemon juice, 15 kilograms of water.
The preparation method of above-mentioned washing black fungus sauce, includes the following steps:
(1) fresh, soaked black fungus is cleaned with clear water, the ear root and stem of certain plants is removed in decontamination, leach moisture content after, after heated-air drying
Dry black fungus is made；
(2) jujube of half amount is taken, is enucleated after cleaning, by jujube and water quality ratio 1:1 Jia Shui plus pectase atmospheric cooking
Glue is secreted in curing in 15 minutes, and Zao slag and jujube juice are filtered to isolate after taking the dish out of the pot, takes jujube juice, spare；By the jujube of the other half amount with
And after longan, lotus seeds (coring after lotus seeds impregnate 1 hour), sweet osmanthus clean up, stoning is cut into 2cm or so fritter and is put into boiling
Atmospheric cooking curing in pot, digestion time 15~20 minutes, boiling was dry type boiling, and water is not added and cures through hot steam, takes the dish out of the pot standby
With；
(3) dry black fungus is put into jujube juice (suitable quantity of water can be added) to impregnate and obtains within 1~2 hour Zao juice immersion black fungus
Zao juice immersion black fungus mixture is put into autoclaving pot and carries out first time autoclaving, digestion time 15~20 by mixture
Minute, 120 DEG C of temperature, after first time autoclaving terminates release, rock sugar, 15 kilograms of sucrose and water is added in vapour pressure 0.02mpa
Carry out second of autoclaving, digestion time 15~20 minutes, vapour pressure 0.02mpa, 120 DEG C of temperature, second of autoclaving
Paste black fungus mixture is obtained after taking the dish out of the pot；
(4) paste black fungus mixture is put into colloid mill after wet-milling and obtains black fungus mud；
(5) add water to be tuned into slurry by 1:0.8 kudzu-vine root powder and maltodextrin, be added in black fungus mud, then by black wood
Ear mud is put into heating stirring homogeneous pre-gelatinized in jacketed pan, 90~100 DEG C of heating temperature, mixes slowly 5~10 minutes, to complete
After gelatinization, remaining sucrose, glucose oxidase, D- sodium ascorbate, honey and lemon juice are added when temperature is down to 60 DEG C, finally
Jujube, lotus seeds, sweet osmanthus and the longan of the curing of atmospheric cooking obtained by step (2) is added, after stirring at low speed, obtains black fungus sauce
Semi-finished product；
(6) black fungus sauce semi-finished product are arrived into washing black fungus sauce finished product through ultra high temperature short time sterilization.
Comparative example 1
A kind of black fungus sauce, each component composition of raw materials is with embodiment 1, this comparative example uses a sub-high pressure in technical process
The black fungus that jujube juice impregnates is added rock sugar in boiling, i.e. step (3), sucrose and water carry out autoclaving (sucrose and a water
Additional amount it is same as Example 1), cook the time be 20min, cooking pressure and temperature are respectively 0.02mpa and 120 DEG C,
Black fungus sauce finished product is prepared with embodiment 1 in its technical process.
Comparative example 2
A kind of black fungus sauce, each component composition of raw materials is with embodiment 2, this comparative example step (4) is by two in technical process
Sub-high pressure boiling prepares resulting paste black fungus mixture and is beaten obtained black fungus mud using beater, and other technical process are same
Black fungus sauce finished product is made in embodiment 2.
Comparative example 3
A kind of black fungus sauce, each component composition of raw materials is with embodiment 3, but in technical process in this comparative example step (3)
Dry black fungus is soaked in water 1~2 hour, other technical process are same as Example 3, and black fungus sauce finished product is prepared.
Comparative example 4
Commercially available black fungus powder (washing).
Comparative example 5
A kind of black fungus sauce, each component raw material components are with embodiment 1, but dosage reduces 200 times, traditionally simmered with fire
Black fungus custard is prepared.
Experimental example 1
The black fungus sauce and the commercially available black fungus powder of comparative example 4 that the embodiment of the present invention 1~3 and comparative example 1~3 are prepared
The black fungus custard of punching carries out quality determination, and measurement system is designated as consistency, and test equipment is refractometer and tomato consistency meter.
Test method are as follows: take 50g with 80 in the black fungus sauce that the embodiment of the present invention 1~3 and comparative example 1~3 are prepared
DEG C, 250ml water punching, and black fungus custard obtained by punching is cooled to room temperature 27 DEG C, measures soluble solid with refractometer respectively
Object content, and adding water to be adjusted to soluble solid content is 9.1%.Take commercially available black fungus powder 40g, sugaring 10g, with 80
DEG C, 250ml water punching, and the black fungus custard of punching is cooled to room temperature 27 DEG C, measures soluble solid content with refractometer,
And adding water to be adjusted to soluble solid content is 9.1%；Then black fungus custard consistency is tested with tomato consistency meter, consistometric value is shown in
Following table:
1 black fungus custard consistency testing result of table
As can be seen from the above table, using autoclaving twice, colloid mill wet-milling Whote-wet method processing technology can be significantly improved
The consistency of the black fungus custard of black fungus sauce punching, and consistency ensure that the apparent mass and smooth mouth of the black fungus custard of punching
Sense, and the black fungus custard apparent viscosity for the black fungus powder punching for using dry milling processes to generate wants far short of what is expected.
Experimental example 2
The black fungus sauce and the commercially available black fungus of comparative example 4 that the embodiment of the present invention 1~3 and comparative example 1~3 are prepared
The black fungus custard of powder punching, comparative example 5 are traditionally prepared black fungus custard with fire stewing and carry out sense organ and mouthfeel evaluation, comment
Calibration is quasi- and sense organ appraisal result is as follows.
Evaluation criteria:
Color: 30~50 points, natural in color, condition is penetrating, no precipitating；
Fragrance and mouthfeel: 10~30 points, there are black fungus and jujube fragrant, mouthfeel is smooth, sweet and sour taste；
Presentation quality: 15~30 points, apparent fine and smooth, consistency is appropriate.
2 sense organ appraisal result of table
From table 2 it can be seen that using the black fungus custard of black fungus sauce punching prepared by the present invention, either presentation quality and
The black fungus custard that mouthfeel can simmer system with conventional method completely compares favourably, and using the black of the black fungus powder punching of dry milling processes generation
The agaric custard black fungus custard gap no matter appearance and mouthfeel all simmer system with conventional method is very remote.
Obviously, above-described embodiment is only intended to clearly illustrate made example, and is not the limitation to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation or change therefore amplified
It moves within still in the protection scope of the invention.
Claims (10)
1. a kind of washing series black fungus sauce, which is characterized in that each component raw material is calculated by weight as: fresh black fungus 80
~ 100 parts, 20 ~ 30 parts of jujube, 15 ~ 45 parts of nutrition food materials, 5 ~ 10 parts of kudzu-vine root powder, 3 ~ 10 parts of maltodextrin, 20 ~ 30 parts of rock sugar, sugarcane
Sugared 20 ~ 30 parts, 0.01 ~ 0.02 part of pectase, 0.02 ~ 0.04 part of glucose oxidase, 0.05 ~ 0.1 part of D- sodium ascorbate, lemon
0.5 ~ 1 part of lemon juice, 5 ~ 10 parts of honey, 5 ~ 20 parts of water.
2. washing series black fungus sauce according to claim 1, which is characterized in that the nutrition food materials are according to parts by weight
Selected from the following two kinds or three kinds: 5 ~ 15 parts of longan, 10 ~ 15 parts of lotus seeds, 10 ~ 15 parts and 5 ~ 10 parts of sweet osmanthus of fructus lycii.
3. the preparation method of the claim 1 ~ 2 washing series black fungus sauce, which comprises the steps of:
(1) the ear root and stem of certain plants is removed into the cleaning of fresh black fungus, decontamination, after leaching moisture content, dry black fungus is made after heated-air drying；
(2) jujube Jia Shui plus the curing of pectase atmospheric cooking for taking half amount, filter to isolate Zao slag and jujube juice after curing,
Jujube juice is taken, it is spare；After the jujube of the other half amount and nutrition food materials are cleaned up, stoning is cut into small pieces and is put into digester
Middle atmospheric cooking curing；
(3) dry black fungus is put into after being impregnated in jujube juice and obtains Zao juice immersion black fungus mixture, Zao juice is impregnated into black fungus
Mixture is put into autoclaving pot and carries out first time autoclaving, and after first time autoclaving terminates release, rock sugar, half is added
The sucrose and water of amount carry out second of autoclaving, and second of autoclaving obtains paste black fungus mixture after taking the dish out of the pot；
(4) paste black fungus mixture is obtained into black fungus mud after colloid mill wet-milling；
(5) add water to be tuned into slurry kudzu-vine root powder and maltodextrin, be added in black fungus mud, black fungus mud is then put into interlayer
Heating homogeneous is mixed slowly and is gelatinized in pot, and after being gelatinized completely, remaining sucrose, glucose are added when temperature is down to 50 ~ 60 DEG C
Oxidizing ferment, D- sodium ascorbate, honey and lemon juice are eventually adding jujube and the nutrition of the curing of atmospheric cooking obtained by step (2)
Food materials obtain black fungus sauce semi-finished product after mixing evenly；
(6) black fungus sauce semi-finished product are arrived into washing black fungus sauce finished product through ultra high temperature short time sterilization.
4. preparation method according to claim 3, which is characterized in that step (2) atmospheric cooking is the steaming of normal pressure dry blowing method
It boils, the temperature of boiling is 100 DEG C, 15 ~ 20 minutes time of boiling.
5. preparation method according to claim 3, which is characterized in that step (3) the dry black fungus, which is put into jujube juice, to be soaked
The time of bubble is 1 ~ 2 hour.
6. preparation method according to claim 3, which is characterized in that step (3) the first time autoclaving and second
The technique of autoclaving is equal are as follows: and 115 DEG C ~ 120 DEG C of boiling temperature, digestion time 10 ~ 15 minutes, vapour pressure 0.02mpa.
7. preparation method according to claim 3, which is characterized in that the parameter of step (4) described wet-milling are as follows: revolving speed 1500
Turn/min, the fineness of black fungus mud is 5 ~ 10 μm.
8. preparation method according to claim 3, which is characterized in that the heating that step (5) the heating homogeneous mixes slowly
Temperature is 90 ~ 100 DEG C, and mixing time is 5 ~ 10 minutes.
9. preparation method according to claim 3, which is characterized in that the mass ratio of step (2) jujube and water is 1:1.
10. preparation method according to claim 3, which is characterized in that in step (5) described slurry, kudzu-vine root powder and malt paste
Gross mass and water mass ratio be 1:0.8 ~ 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810759683.7A CN109007768A (en) | 2018-07-11 | 2018-07-11 | A kind of washing series black fungus sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810759683.7A CN109007768A (en) | 2018-07-11 | 2018-07-11 | A kind of washing series black fungus sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007768A true CN109007768A (en) | 2018-12-18 |
Family
ID=64641866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810759683.7A Pending CN109007768A (en) | 2018-07-11 | 2018-07-11 | A kind of washing series black fungus sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007768A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632480A (en) * | 2008-07-23 | 2010-01-27 | 程福文 | Jew's-ear primary pulp drink health-care nutritional food and preparation method |
| CN104687015A (en) * | 2015-02-02 | 2015-06-10 | 吉林农业大学 | Method for preparing auricularia auricula primary pulp by using enzyme method |
| CN104719852A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production process of auricularia-auricula fruity jam |
| CN105394184A (en) * | 2015-11-25 | 2016-03-16 | 福建省龙海市安利达工贸有限公司 | Instant type black fungus drink and preparation method thereof |
| CN105831509A (en) * | 2015-01-15 | 2016-08-10 | 仲景大厨房股份有限公司 | Black fungus thick soup and preparation method thereof |
| CN106173733A (en) * | 2016-07-12 | 2016-12-07 | 徐翠然 | A kind of Auricularia health-care beverage and preparation method thereof |
| CN107853687A (en) * | 2017-08-28 | 2018-03-30 | 朱全胜 | A kind of formula of agaric custard and preparation method thereof |
-
2018
- 2018-07-11 CN CN201810759683.7A patent/CN109007768A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632480A (en) * | 2008-07-23 | 2010-01-27 | 程福文 | Jew's-ear primary pulp drink health-care nutritional food and preparation method |
| CN104719852A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production process of auricularia-auricula fruity jam |
| CN105831509A (en) * | 2015-01-15 | 2016-08-10 | 仲景大厨房股份有限公司 | Black fungus thick soup and preparation method thereof |
| CN104687015A (en) * | 2015-02-02 | 2015-06-10 | 吉林农业大学 | Method for preparing auricularia auricula primary pulp by using enzyme method |
| CN105394184A (en) * | 2015-11-25 | 2016-03-16 | 福建省龙海市安利达工贸有限公司 | Instant type black fungus drink and preparation method thereof |
| CN106173733A (en) * | 2016-07-12 | 2016-12-07 | 徐翠然 | A kind of Auricularia health-care beverage and preparation method thereof |
| CN107853687A (en) * | 2017-08-28 | 2018-03-30 | 朱全胜 | A kind of formula of agaric custard and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| （英）米克•奥黑尔著，周长青译: "《怎样把仓鼠变成化石》", 31 October 2008, 广西科学技术出版社 * |
| 陈跃文等: "《食品产品开发实验技术》", 30 June 2018, 浙江工商大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109007768A (en) | A kind of washing series black fungus sauce and preparation method thereof | |
| CN105961806A (en) | Agaric-cowpea compound healthcare preserved fruit with effect of moistening lung to arrest cough and preparation method thereof | |
| CN106307318A (en) | Thick soup made of sweet potatoes and Chinese chestnuts and method for preparing thick soup | |
| CN106307372A (en) | Thick soup with carrot and black pine nuts and making method thereof | |
| CN106360519A (en) | Kiwi fruit-pea thick soup and manufacturing method thereof | |
| CN106343453A (en) | Purple potato and purple kidney bean soup and preparation method thereof | |
| CN106360527A (en) | Rose apple and purple kidney bean soup and making method thereof | |
| CN106333307A (en) | Nanguo pear and pea soup and preparation method thereof | |
| CN106307363A (en) | Kiwi fruit and pinto bean soup and making method thereof | |
| CN106307371A (en) | Kiwi fruit and pine nut soup and making method thereof | |
| CN106360513A (en) | Muskmelon and Chinese chestnut soup and making method thereof | |
| CN106307368A (en) | Avocado black pine nut soup and preparation method thereof | |
| CN106360522A (en) | Nanguo pear-purple speckled kidney bean thick soup and manufacturing method thereof | |
| CN106307376A (en) | Nanguo pear/kidney bean soup and manufacturing method thereof | |
| CN106360511A (en) | Beauty melon and black pine nut soup and making method thereof | |
| CN106107829A (en) | A kind of fragrant pear purple circle bean thick soup and preparation method thereof | |
| CN106262482A (en) | A kind of Radix Dauci Sativae purple circle bean thick soup and preparation method thereof | |
| CN106307315A (en) | Pawpaw and chestnut soup and making method thereof | |
| CN106307359A (en) | Papaya and vigna umbellata soup and making method thereof | |
| CN106235177A (en) | A kind of sub-thick soup of Fructus Chaenomelis Pollen pini thunbergii and preparation method thereof | |
| CN106360528A (en) | Lotus root and purple kidney bean soup and making method thereof | |
| CN105995566A (en) | Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof | |
| CN106262439A (en) | A kind of fragrant pear Semen Castaneae thick soup and preparation method thereof | |
| CN106343450A (en) | Thick soup containing sweet potatoes and Semen Nelumbinis and preparation method of thick soup containing sweet potatoes and Semen Nelumbinis | |
| CN106307364A (en) | Kidney bean thick soup with purple sweet potato and making method thereof |
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: 20181218 |
|
| RJ01 | Rejection of invention patent application after publication |