CN109418883A - 一种茶树菇鸡精的制作方法 - Google Patents
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- 241000222532 Agrocybe Species 0.000 title claims abstract description 87
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- 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
Abstract
本发明公开了一种茶树菇鸡精的制作方法,包括以下步骤:(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成薄片,加入其重量5‑10倍的水,在95‑100℃煮5‑10分钟,搅拌、均浆得茶树菇浆;加入纤维素酶和果胶酶,进行酶解5‑6小时,得茶树菇浆酶解液,过滤,得茶树菇汁;真空浓缩至膏状,得茶树菇汁浓缩液;(2)粉碎混合:将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,混合,边搅拌边加入茶树菇汁浓缩液,搅拌均匀;(3)造粒、干燥:造粒,利用微波能干燥,杀菌;(4)整粒、包装。本发明制作出的茶树菇鸡精味道鲜美,营养丰富,具有抗衰老,提高人体免疫力、防癌和抗癌保健功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种茶树菇鸡精的制作方法。
背景技术
鸡精是生活中常用的复合型调味品,主要以鸡肉抽提物为主要原料,辅以鲜味剂,并添加赋形剂及香辛料、食用香精等增味剂、增香剂经过混合、制粒和干燥等工序加工而成。现有的鸡精产品均为单一的调味品,只是单纯地注重口味,而忽略了营养方面的考虑。鸡精中欠缺钙、铁、胡萝卜素、硫胺素、核黄素、尼克酸以及各种维生素和粗纤维,长期食用易导致身体亚健康。随着生活水平的提高,人们不仅对调味品味道的要求越来越高,同时对调味品的营养方面、对人体健康的有益作用方面也要求越来越高。
茶树菇,是一种高蛋白,低脂肪,无污染,无药害,集营养、保健、理疗于一身的纯天然食用菌。它富含有人体所需的18种氨基酸,特别是含有人体所不能合成的8种氨基酸、葡聚糖、菌蛋白、碳水化合物等营养成分;并且有丰富的B族维生素和钾、钠、钙、镁、铁、锌等矿质元素。茶树菇性平,甘温,无毒,益气开胃,有健脾止泻,并且有抗衰老、提高人体免疫力、降低胆固醇、防癌和抗癌的特殊作用。其味道鲜美,脆嫩可口,又具有较好的保健作用,是美味珍稀的食用菌之一。现代医学研究表明,茶树菇由于含有多量的抗癌多糖,其提取物对小白鼠肉瘤180和艾氏腹水癌的抑制率,高达80%~90%,可见有很好的抗癌作用。
发明内容
本发明的目的是克服现有技术的不足,提供一种茶树菇鸡精的制作方法,制作出来的茶树菇鸡精味道鲜美,营养丰富,具有益气开胃,抗衰老,提高人体免疫力、降低胆固醇、防癌和抗癌的保健功效。
为了实现上述目的本发明采用如下技术方案:
一种茶树菇鸡精的制作方法,包括以下制作步骤:
(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成0.3-0.35cm厚的薄片,放入容器中,加入其重量5-10倍的水,在95-100℃煮5-10分钟,然后搅拌、均浆得茶树菇浆;然后向茶树菇浆中加入纤维素酶和果胶酶,进行酶解处理5-6小时,得茶树菇浆酶解液,然后进行过滤,得茶树菇汁;将茶树菇汁真空浓缩至膏状,得到茶树菇汁浓缩液;
(2)粉碎混合:将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,过80-100目筛,然后混合,搅拌均匀,然后边搅拌边加入茶树菇汁浓缩液,搅拌均匀,得到混合物;
(3)造粒、干燥:将混合物进行造粒,然后利用微波能进行干燥,杀菌,干燥温度为50-60℃,干燥时间为1-2小时;
(4)整粒、包装:干燥后,冷却,进行整粒,利用振动筛把颗粒大小不一
样的分开,最后包装。
步骤(1)中所述的酶解处理条件为温度45-55℃,pH值5.0-5.5。
步骤(1)中所述的纤维素酶与茶树菇浆的重量比为1∶200,果胶酶与茶树菇浆的重量比为1∶100。
步骤(1)中所述的真空浓缩条件为真空度0.08-0.10MPa,温度50-60℃,浓缩时间10-20min。
所述的茶树菇鸡精的制作方法制备的鸡精,其各组分重量份比例为:茶树菇汁浓缩液5.5-7.5份、鸡肉提取物10-15份、谷氨酸钠10-15份、食盐10-15份、白糖6-8份、麦芽糊精5-10份、呈味核苷酸二钠1.5-2.5份、香辛料2-3份、食用香料1-3份。
本发明的各组分均为食用级。
本发明的单位可以为克,也可以为千克。
与已有技术相比,本发明的有益效果如下:
本发明以茶树菇汁浓缩液的形式添加到鸡精中,最大限度地保留了茶树菇中多糖、氨基酸、矿物质等活性物质的生物活性,制备鸡精时,采用微波能干燥,使茶树菇的香味和营养都完整地保留在鸡精中,不仅提高了鸡精的营养价值,而且使鸡精具有益气开胃,抗衰老,提高人体免疫力、降低胆固醇、防癌和抗癌的保健功效。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种茶树菇鸡精的制作方法,包括以下制作步骤:
(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成0.3cm厚的薄片,放入容器中,加入其重量5倍的水,在95℃煮10分钟,然后搅拌、均浆得茶树菇浆;然后向茶树菇浆中加入纤维素酶和果胶酶,纤维素酶与茶树菇浆的重量比为1∶200,果胶酶与茶树菇浆的重量比为1∶100,在温度45℃,pH值5.0进行酶解处理6小时,得茶树菇浆酶解液,然后进行过滤,得茶树菇汁;将茶树菇汁在真空度0.08MPa,温度50℃下,浓缩10min,至膏状,得到茶树菇汁浓缩液;
(2)粉碎混合:按重量份比例取茶树菇汁浓缩液5.5份、鸡肉提取物10份、谷氨酸钠10份、食盐10份、白糖6份、麦芽糊精5份、呈味核苷酸二钠1.5份、香辛料2份、食用香料1份;将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,过80目筛,然后混合,搅拌均匀,然后边搅拌边加入茶树菇汁浓缩液,搅拌均匀,得到混合物;
(3)造粒、干燥:将混合物进行造粒,然后利用微波能进行干燥,杀菌,干燥温度为50℃,干燥时间为2小时;
(4)整粒、包装:干燥后,冷却,进行整粒,利用振动筛把颗粒大小不一样的分开,最后包装。
实施例2:
一种茶树菇鸡精的制作方法,包括以下制作步骤:
(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成0.33cm厚的薄片,放入容器中,加入其重量8倍的水,在100℃煮8分钟,然后搅拌、均浆得茶树菇浆;然后向茶树菇浆中加入纤维素酶和果胶酶,纤维素酶与茶树菇浆的重量比为1∶200,果胶酶与茶树菇浆的重量比为1∶100,在温度50℃,pH值5.5条件下进行酶解处理6小时,得茶树菇浆酶解液,然后进行过滤,得茶树菇汁;将茶树菇汁在真空度0.10MPa,温度55℃,浓缩时间15min,浓缩至膏状,得到茶树菇汁浓缩液;
(2)粉碎混合:按重量份比例取茶树菇汁浓缩液6份、鸡肉提取物12份、谷氨酸钠13份、食盐13份、白糖7份、麦芽糊精8份、呈味核苷酸二钠2.0份、香辛料2,5份、食用香料2份;将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,过100目筛,然后混合,搅拌均匀,然后边搅拌边加入茶树菇汁浓缩液,搅拌均匀,得到混合物;
(3)造粒、干燥:将混合物进行造粒,然后利用微波能进行干燥,杀菌,干燥温度为55℃,干燥时间为1.5小时;
(4)整粒、包装:干燥后,冷却,进行整粒,利用振动筛把颗粒大小不一
样的分开,最后包装。
实施例3:
一种茶树菇鸡精的制作方法,包括以下制作步骤:
(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成0.35cm厚的薄片,放入容器中,加入其重量10倍的水,在100℃煮5分钟,然后搅拌、均浆得茶树菇浆;然后向茶树菇浆中加入纤维素酶和果胶酶,纤维素酶与茶树菇浆的重量比为1∶200,果胶酶与茶树菇浆的重量比为1∶100,在温度45-55℃,pH值5.0-5.5条件下进行酶解处理6小时,得茶树菇浆酶解液,然后进行过滤,得茶树菇汁;将茶树菇汁在真空度0.10MPa,温度60℃,浓缩时间20min,真空浓缩至膏状,得到茶树菇汁浓缩液;
(2)粉碎混合:按重量份比例取茶树菇汁浓缩液7.5份、鸡肉提取物15份、谷氨酸钠15份、食盐15份、白糖8份、麦芽糊精10份、呈味核苷酸二钠2.5份、香辛料3份、食用香料3份,将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,过100目筛,然后混合,搅拌均匀,然后边搅拌边加入茶树菇汁浓缩液,搅拌均匀,得到混合物;
(3)造粒、干燥:将混合物进行造粒,然后利用微波能进行干燥,杀菌,干燥温度为60℃,干燥时间为1小时;
(4)整粒、包装:干燥后,冷却,进行整粒,利用振动筛把颗粒大小不一样的分开,最后包装。
Claims (5)
1.一种茶树菇鸡精的制作方法,其特征在于:包括以下制作步骤:
(1)制备茶树菇汁浓缩液:将茶树菇洗净,切成0.3-0.35cm厚的薄片,放入容器中,加入其重量5-10倍的水,在95-100℃煮5-10分钟,然后搅拌、均浆得茶树菇浆;然后向茶树菇浆中加入纤维素酶和果胶酶,进行酶解处理5-6小时,得茶树菇浆酶解液,然后进行过滤,得茶树菇汁;将茶树菇汁真空浓缩至膏状,得到茶树菇汁浓缩液;
(2)粉碎混合:将鸡肉提取物、谷氨酸钠、食盐、白糖、麦芽糊精、呈味核苷酸二钠、香辛料、食用香料分别粉碎,过80-100目筛,然后混合,搅拌均匀,然后边搅拌边加入茶树菇汁浓缩液,搅拌均匀,得到混合物;
(3)造粒、干燥:将混合物进行造粒,然后利用微波能进行干燥,杀菌,干燥温度为50-60℃,干燥时间为1-2小时;
(4)整粒、包装:干燥后,冷却,进行整粒,利用振动筛把颗粒大小不一样的分开,最后包装。
2.根据权利要求1所述的茶树菇鸡精的制作方法,其特征在于:步骤(1)中所述的酶解处理条件为温度45-55℃,pH值5.0-5.5。
3.根据权利要求1所述的茶树菇鸡精的制作方法,其特征在于:步骤(1)中所述的纤维素酶与茶树菇浆的重量比为1∶200,果胶酶与茶树菇浆的重量比为1∶100。
4.根据权利要求1所述的茶树菇鸡精的制作方法,其特征在于:步骤(1)中所述的真空浓缩条件为真空度0.08-0.10MPa,温度50-60℃,浓缩时间10-20min。
5.一种如权利要求1-4中任一项所述的茶树菇鸡精的制作方法制备的鸡精,其特征在于:所述鸡精的各组分重量份比例为:茶树菇汁浓缩液5.5-7.5份、鸡肉提取物10-15份、谷氨酸钠10-15份、食盐10-15份、白糖6-8份、麦芽糊精5-10份、呈味核苷酸二钠1.5-2.5份、香辛料2-3份、食用香料1-3份。
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