CN109043494A - 一种虫草海鲜粥及其制备方法 - Google Patents
一种虫草海鲜粥及其制备方法 Download PDFInfo
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Abstract
本发明提供一种利用蛹虫草残渣和海鲜为原料制成的虫草海鲜粥,包括以下重量份数的原料:蛹虫草残渣、虾仁、鱿鱼圈、红豆、花生、鲜玉米粒、大米、小米、糯米、银耳、莲子、盐、葱、姜、蒜、花椒、甘草、陈皮、花生油、黄原胶、魔芋精粉、红枣、胡萝卜,同时提供了该海鲜粥的制备方法,利用该方法制备的海鲜粥很好地解决了大量蛹虫草提取残渣的处理问题,不仅避免了资源的浪费,还实现了其有效、合理、完全利用。
Description
技术领域
本发明属于食品领域,具体涉及一种虫草海鲜粥及其制备方法。
背景技术
粥,是中华民族喜爱的食品之一,自古以来就用于养生、防病,具有食疗价值。粥符合我国人民的饮食习惯,可充饥解渴,营养丰富,是一种人见人爱的方便食品,在市场上畅销不衰。它的市场前景随着人民生活水平的提高,生活节奏的加快,仍将不断看好。现有技术中有许多将海鲜或者其他中药材加入粥中,使其既能养生防病又能充饥。
CN107660677A公开一种含微量保健中药材的八宝粥,主要包括新鲜珍珠米300-500份,薏米100-200份,黑豆20-40份,黑芝麻10-40份,党参10-30份,银耳20-30份,枸杞15-35份,甘草5-15份,蒜蓉4-11份,蜂蜜8-22份,食盐3-17份,冰糖10-30份,煮法为将上述各种材料一同放入适量的水中熬煮即可。CN107811202A公开了一种基于冬小麦的小蓝青棵人参果养生八宝粥及其制备方法,该八宝粥主要由以下质量份原料组成:小蓝青棵4份-5份、人参果3份-4份、麻豌豆2份-3份、冬小麦0.8份-1.6份、荞麦0.8份-1.6份、糯米4份-5份、黑米3份-4份、黑豆2份-3份。不过对于平原地区来说,这种食材不常见。而且就蒸煮灭菌的时间而言,需要与物料预煮的时间相配合,才能使八宝粥米粒分散均匀、粘稠度适中且无分层现象。蒸煮灭菌时间过长会增加耗电耗能,八宝粥颗粒固体物较少,口感太软而时间过短会使颗粒过硬,粘稠度降低,不易于消化。所以对于这种八宝粥蒸煮时间不太好控制,易影响粥的口感。
在目前八宝粥食品的制作工艺中,存在以下问题:第一:虫草原料价格高,产品成本高。
第二:蛹虫草均质后味道微苦并不能被广大人民群众喜爱;第三:为提高固形物含量额外加入淀粉类原料,很容易出现凝固结块或者含有大量胶体的稳定剂,结果是粘度大幅提高,产品糊嘴难以下咽;第四:市场上的蛹虫草制品存在有效成分释放慢,服后释放利用不足的缺点,虫草含有的有效成分未释放出来,难以被人体利用;第五:产品长时间存放后,容易出现固形物与汤汁分层的现象。
发明内容
为了解决上述问题,本发明提供一种利用蛹虫草残渣和海鲜为原料制成的虫草海鲜粥,该产品很好地解决了大量蛹虫草提取残渣的处理问题,不仅避免了资源的浪费,还实现了其有效、合理、完全利用。
1、由于虫草原料价格高,产品成本高。与此同时,现有虫草深加工普遍采用热浸提提取工艺,进行蛹虫草中虫草素、腺苷、虫草多糖等有效活性组分的提取,造成大量的提取残渣出现。残渣的主要成分为不可溶性膳食纤维及未被提取的虫草素、腺苷、虫草多糖等有效活性组分,具有较高营养价值。所以利用此残渣做粥,有效的避免了资源的浪费,还实现了其有效、合理、完全利用。蛹虫草提取残渣为以蛹虫草子实体为原料、进行热浸提提取后离心过滤所得滤渣。蛹虫草子实体要先经过干燥粉碎后,在进行热浸提。热浸提具体工艺为:先将蛹虫草子实体加入pH为4-6,40-60℃的水中边搅拌边热浸提,离心过滤得到蛹虫草提取残渣,残渣的含水量约为25%。
2、由于蛹虫草均质后味道微苦并不能被广大人民群众喜爱,加入鱿鱼和虾仁,一方面掩盖蛹虫草的味道;另一方面补充钙元素,增加保健功效。
3、为提高固形物含量额外加入淀粉类原料,很容易出现凝固结块或者含有大量胶体的稳定剂,结果是粘度大幅提高,产品糊嘴难以下咽,本产品将虫草残渣加入黄原胶和魔芋精粉进行均质,提高虫草悬浊液的稳定性,得到虫草悬浊液的最佳配方作为粥的底料。
4、市场上的虫草制品存在有效成分释放慢,服后释放利用不足的缺点,虫草含有的有效成分未释放出来,难以被人体利用,本产品将虫草残渣进行均质,充分打磨虫草残渣,使虫草残渣里的营养成分有效利用。
5、为使虫草残渣悬浮稳定,以及防止固形物与汤汁分离,添加复合稳定剂黄原胶:魔芋精粉=3:1,添加此配比复合稳定剂两次,一次为制作虫草残渣悬浊液时加入,即(按1000克虫草残渣计算,虫草残渣含水量约为25%):黄原胶:75克,魔芋精粉:25克,均质30min后,于冰柜中存放15天,未出现分层现象;一次是在煮粥前加入,此复合剂总加入量为粥成品量的5%。
本发明是通过以下技术方案实现的:
一种虫草海鲜粥,包括以下重量份数的原料:蛹虫草残渣1000克、虾仁800-1600克、鱿鱼圈800-1600克、红豆667-1334克、花生667-1334克、鲜玉米粒667-1334克、大米667-1334克、小米334-668克、糯米167-334克、银耳167-334克、莲子500-1000克、盐100-200克、葱100-200克、姜100-200克、蒜100-200克、花椒34-68克、甘草50-100克、陈皮20-40克、花生油334-668克、黄原胶75-150克、魔芋精粉25-50克、红枣667-1334克、胡萝卜334-668克。
优选地,虫草海鲜粥包括以下重量份数的原料:蛹虫草残渣1000克、大米667克、小米334克、糯米167克、莲子500克、红豆667克、花生2000克、银耳167克、新鲜玉米粒667克、鱿鱼800克、虾仁800克、花生油100克、精盐100克、料酒334克、陈皮20克、甘草50克、花椒34克、葱100克、姜100克、水170升、75克黄原胶、25克魔芋精粉、胡萝卜334克、红枣667克。
优选地,蛹虫草残渣的制备方法为:先将蛹虫草子实体加入pH为4-6,40-60℃的水中边搅拌边热浸提80-120分钟,以8000-11000r/min的转速经离心过滤得到蛹虫草残渣,残渣的含水量为25%。
上述所述的虫草海鲜粥的制备方法,包括以下步骤:
(1)将1000克虫草残渣、133升水以及75克黄原胶和25克魔芋精粉混合制成的复合稳定剂加入到均质机中均质30分钟使之成为虫草残渣悬浊液,作为底料备用;
(2)葱姜切成丝状,蒜切成块状;大米、小米、糯米加100克油、1升水浸泡;红豆、莲子提前24小时用1升水进行泡制;银耳用1升水用水浸泡10min;将胡萝卜和鱿鱼圏用切丁机切成丁,切丁机可拆卸刀具,满足切丁大小的均匀;
(3)虾仁和鱿鱼丁用步骤(2)中的葱丝、姜、蒜块、100克盐和料酒进行腌制30min,腌制结束后用234克油炒至金黄色;
(4)将甘草、陈皮、花椒用粉碎机打碎,装入茶包袋中做成料包,作为天然防腐剂;
(5)将浸泡后的大米、小米和糯米、炒过的虾仁和鱿鱼丁、莲子、红枣、红豆、鲜玉米粒、胡萝卜丁、银耳、花生、34升水、料包、蛹虫草残渣悬浮液11升加入,加入复合稳定剂,熬制30-40min;复合稳定剂为黄原胶与魔芋精粉的质量比3:1制成,量为虫草海鲜粥成品的5%;
(6)自然冷却或冷藏冷却、装罐、脱气封口、日期喷码;
(7)放入高温灭菌锅中,在121℃下高温灭菌40min,冷却,成品。
有益效果
1.使用虫草热浸提活性物质工艺产生的残渣作为主要原料,虫草再创新利用如下:
蛹虫草深加工普遍采用热浸提提取工艺,进行蛹虫草中虫草素、腺苷、虫草多糖等有效活性组分的提取,造成大量的提取残渣出现。蛹虫草提取残渣为以蛹虫草子实体为原料、进行热浸提提取后离心过滤所得滤渣。残渣的主要成分为不可溶性膳食纤维及未被提取的虫草素、腺苷、虫草多糖等有效活性组分,具有较高营养价值。
本产品将虫草残渣进行均质,作为创新应用,独有配方如下:将1000克虫草残渣(含水量为25%)、133升水以及75克黄原胶和25克魔芋精粉混合制成的复合剂加入到均质机中均质30min使之成为虫草残渣悬浊液,取11升虫草悬浊液与34升煮粥用水作为粥的底物进行熬制,此配方既能够充分利用虫草残渣内的营养物质,又能使底物的粘稠度符合大众的口味。
2.辅料配方创新如下(以下配料比例均以1000克虫草残渣使用量,虫草残渣含水量约为25%):
1.配方创新:配方中加入能增强免疫力效果的海鲜,与蛹虫草起到相辅相成的作用,经实验探索出独有配方含量:虾仁、鱿鱼丁,其加入有助于将蛹虫草增强免疫力的效果发挥到最佳,提高产品整体的增强免疫力效果,达到事半功倍的效果。再配以提前24小时浸泡的667克红豆、和500克莲子的辅料,达到了养胃的效果,选取玉米粒667克、胡萝卜丁334克和银耳167克时大大改进了粥的口感和色泽。
粥的口感及新鲜度创新:我们将新鲜虾仁、鱿鱼丁等海鲜用料酒、葱姜蒜等进行腌制后翻炒,结果发现翻炒后的虾再混煮更能增加粥的口感。为了防止常用食品添加剂对人体的危害,我们选用天然防腐剂来保持粥的新鲜度,用甘草(50克)、陈皮(20克)、花椒(34克)做成料包放入粥中,经过多次试验发现,其对粥的新鲜度具有协同增效作用。具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
虫草海鲜粥主要由以下重量份数的各原料制备而成的:(以1000克虫草残渣计算,虫草残渣含水量约为25%):蛹虫草残渣1000克、大米667克、小米334克、糯米167克、莲子500克、红豆667克、花生2000克、银耳167克、新鲜玉米粒667克、鱿鱼圈800克、虾仁800克、花生油100克、精盐100克、料酒334克、陈皮20克、甘草50克、花椒34克、葱100克、姜100克、水170升、胡萝卜334克、红枣667克、黄原胶75克、魔芋精粉25克。
制备方法如下:先将蛹虫草子实体加入pH为4-6,40-60℃的水中边搅拌边热浸提80-120分钟,以8000-11000r/min的转速经离心过滤得到蛹虫草残渣,残渣的含水量为25%。
(1)将虫草残渣、133升水以及75克黄原胶和25克魔芋精粉混合制成的复合稳定剂加入到均质机中均质30分钟使之成为虫草残渣悬浊液,作为底料备用;
(2)葱姜切成丝状,蒜切成块状;大米、小米、糯米加100克油、1升水浸泡;红豆、莲子提前24小时用1升水进行泡制;银耳用1升水用水浸泡10min;将胡萝卜和鱿鱼圏用切丁机切成丁,切丁机可拆卸刀具,满足切丁大小的均匀;
(3)虾仁和鱿鱼丁用步骤(2)中的葱丝、姜、蒜块、100克盐和料酒进行腌制30min,腌制结束后用234克油炒至金黄色;
(4)将甘草、陈皮、花椒用粉碎机打碎,装入茶包袋中做成料包,作为天然防腐剂;
(5)将浸泡后的大米、小米和糯米、炒过的虾仁和鱿鱼丁、莲子、红枣、红豆、鲜玉米粒、胡萝卜丁、银耳、花生、34升水、料包、蛹虫草残渣悬浮液11升加入,加入复合稳定剂,熬制30-40min;复合稳定剂为黄原胶与魔芋精粉的质量比3:1制成,量为虫草海鲜粥成品的5%;
(6)自然冷却或冷藏冷却、装罐、脱气封口、日期喷码;
(7)放入高温灭菌锅中,在121℃下高温灭菌40min,冷却,成品。
实施例2
本实施例虫草海鲜粥主要由以下重量份数的各原料制备而成的:蛹虫草浸提残渣500克(含水量约25%)、大米1000克、小米334克、糯米334克、莲子500克、红豆334克、花生334克、银耳167克、胡萝卜167克、新鲜玉米粒334克、鱿鱼667克、虾仁667克、花生油100克、精盐100克、料酒334克、陈皮10克、甘草25克、花椒17克、葱100克、姜100克、水85升、红枣667克、黄原胶37.5克、魔芋精粉12.5克。
制备方法同实施例1。
实施例3
本实施例虫草海鲜粥主要由以下重量份数的各原料制备而成的:蛹虫草浸提残渣167克(含水量约25%)、大米834克、小米500克、糯米500克、莲子334克、红豆500克、花生500克、银耳167克、胡萝卜167克、新鲜玉米粒167克、鱿鱼834克、虾仁834克、花生油100克、精盐167克、料酒100克、陈皮10克、甘草25克、花椒17克、葱100克、姜100克、水28.39升、红枣667克、黄原胶12.525克、魔芋精粉4.175克。
制备方法同实施例1。
实施例4
本实施例虫草海鲜粥主要由以下重量份数的各原料制备而成的:蛹虫草浸提残渣667克(含水量约25%)、大米834克、小米500克、糯米334克、莲子167克、红豆667克、花生667克、银耳167克、胡萝卜167克、新鲜玉米粒167克、鱿鱼500克、虾仁500克、花生油167克、精盐167克、料酒167克、陈皮10克、甘草25克、花椒17克、葱100克、姜100克、水113.4升、红枣667克、黄原胶50.025克、魔芋精粉16.675克。
制备方法同实施例1。
实施例5
本实施例虫草海鲜粥主要由以下重量份数的各原料制备而成的:蛹虫草浸提残渣334克(含水量约25%)、大米667克、小米334克、糯米167克、莲子500克、红豆667克、花生667克、银耳167克、胡萝卜334克、新鲜玉米粒334克、鱿鱼1334克、虾仁667克、花生油100克、精盐167克、料酒100克、陈皮10克、甘草25克、花椒17克、葱100克、姜100克、水56.78升、红枣667克、黄原胶5.013克、魔芋精粉8.338克。
制备方法如下:
(1)称取以上重量份数的各原料,并将蛹虫草残渣、44.5升水以及黄原胶5.013克、魔芋精粉8.338克进行均质,备用;
(2)将鱿鱼1334克、虾仁667克混合,加入葱姜料酒各100克、精盐167克进行腌制30分钟;
(3)将大米667克、小米334克、糯米167克加入1升水浸泡,并滴加入油100克,浸泡30分钟;
(4)将甘草25克、陈皮10克、花椒17克按上述份数做成料包,备用;
(5)将以上准备好的各种原料以及复合稳定剂(为黄原胶与魔芋精粉的质量比3:1制成,量为虫草海鲜粥成品的5%)混合,并将料包一并放入锅中煮30-45分钟;
(6)冷却、杀菌、包装,得本发明虫草海鲜粥。
对比例1
原料配比同实施例1,制备方法中不同的是将复合稳定剂步骤(1)就全部加入同蛹虫草残渣中均质,其他同实施例1。
对比例2
原料配比同实施例1,制备方法中不同的是将复合稳定剂步骤(1)中不加,步骤(5)中全部加入,其他同实施例1。
(1)将实施例及对比例制备的饼干进行感官评价,评价员为10名经过专业训练的感官评价员。
评价标准如下:
色泽:满分20分,色泽非常均匀,有光泽,15-20分;色泽基本均匀,光泽不明显,10-15分;色泽不均匀,光泽十分明显1-9.9分。
外形:满分30分,表面无泛水,米粒与米浆无分离,25-30分;表面少部分泛水,米粒与米浆少部分分离,15-25分,表面部分泛水,米粒与米浆有部分分离,1-15分。
口感:总分30分;口感软糯,有嚼劲25-30分;口感较软糯,部分绵软15-24.9分;口感绵软,部分未泡发,较硬1-14.9分。
气味:总分20分;兼有米及海鲜及玉米等的香气,无异味15-20分;香气较淡10-14.9分;香气很淡,有腥味1-9.9分。
评价结果如表2。
(2)将实施例及对比例制备的饼干置于阴凉干燥处密封保存12个月后进行检测,检测包括理化要求(水分、酸价、过氧化值)、微生物指标及其口感,具体结果见表3。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (4)
1.一种虫草海鲜粥,其特征在于,包括以下重量份数的原料:蛹虫草残渣1000克、虾仁800-1600克、鱿鱼圈800-1600克、红豆667-1334克、花生667-1334克、鲜玉米粒667-1334克、大米667-1334克、小米334-668克、糯米167-334克、银耳167-334克、莲子500-1000克、盐100-200克、葱100-200克、姜100-200克、蒜100-200克、花椒34-68克、甘草50-100克、陈皮20-40克、花生油334-668克、黄原胶75-150克、魔芋精粉25-50克、红枣667-1334克、胡萝卜334-668克。
2.根据权利要求1所述的虫草海鲜粥,其特征在于,包括以下重量份数的原料:蛹虫草残渣1000克、大米667克、小米334克、糯米167克、莲子500克、红豆667克、花生2000克、银耳167克、新鲜玉米粒667克、鱿鱼800克、虾仁800克、花生油100克、精盐100克、料酒334克、陈皮20克、甘草50克、花椒34克、葱100克、姜100克、水170升、75克黄原胶、25克魔芋精粉、胡萝卜334克、红枣667克。
3.根据权利要求1所述的虫草海鲜粥,其特征在于,蛹虫草残渣的制备方法为:先将蛹虫草子实体加入pH为4-6,40-60℃的水中边搅拌边热浸提80-120分钟,以8000-11000r/min的转速经离心过滤得到蛹虫草残渣,残渣的含水量为25%。
4.一种权利要求1或2所述的虫草海鲜粥的制备方法,其特征在于,包括以下步骤:
(1)将1000克虫草残渣、133升水以及75克黄原胶和25克魔芋精粉混合制成的复合稳定剂加入到均质机中均质30分钟使之成为虫草残渣悬浊液,作为底料备用;
(2)葱姜切成丝状,蒜切成块状;大米、小米、糯米加100克油、1升水浸泡;红豆、莲子提前24小时用1升水进行泡制;银耳用1升水用水浸泡10min;将胡萝卜和鱿鱼圏用切丁机切成丁,切丁机可拆卸刀具,满足切丁大小的均匀;
(3)虾仁和鱿鱼丁用步骤(2)中的葱丝、姜、蒜块、100克盐和料酒进行腌制30min,腌制结束后用234克油炒至金黄色;
(4)将甘草、陈皮、花椒用粉碎机打碎,装入茶包袋中做成料包,作为天然防腐剂;
(5)将浸泡后的大米、小米和糯米、炒过的虾仁和鱿鱼丁、莲子、红枣、红豆、鲜玉米粒、胡萝卜丁、银耳、花生、34升水、料包、蛹虫草残渣悬浮液11升加入,加入复合稳定剂,熬制30-40min;复合稳定剂为黄原胶与魔芋精粉的质量比3:1制成,量为虫草海鲜粥成品的5%;
(6)自然冷却或冷藏冷却、装罐、脱气封口、日期喷码;
(7)放入高温灭菌锅中,在121℃下高温灭菌40min,冷却,成品。
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