CN109452655A - One kind being rich in vitamin D2Multi-flavor gluten and preparation method thereof - Google Patents

One kind being rich in vitamin D2Multi-flavor gluten and preparation method thereof Download PDF

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CN109452655A
CN109452655A CN201811584151.0A CN201811584151A CN109452655A CN 109452655 A CN109452655 A CN 109452655A CN 201811584151 A CN201811584151 A CN 201811584151A CN 109452655 A CN109452655 A CN 109452655A
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parts
powder
gluten
vitamin
rich
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胡代花
陈旺
冯自立
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Shaanxi University of Technology
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Shaanxi University of Technology
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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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • 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
    • 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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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

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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses one kind to be rich in vitamin D2Multi-flavor gluten and preparation method thereof, wherein it is 25-100KJ/m that production method, which includes: with intensity of illumination,2, ultraviolet light that wavelength is 250-360nm irradiate natural bacterium powder, gluten shave is simultaneously fried to yellow, the gluten of fried mistake is mixed with light soy sauce, dark soy sauce, green onion, ginger, garlic, capsicum, Chinese prickly ash, spiceleaf, illiciumverum, cassia bark, white granulated sugar, it adds boiling water the cooking of high fire heating stirring and moderate heat is received and done, edible oil, chilli powder, zanthoxylum powder, curry powder, black pepper, cumin powder, five-spice powder, sesame are mixed and are incorporated to pot heating stir-frying, the gluten boiled is mixed and the 3-5min that stir-fries with mixed spices, is finally mixed and stirred for natural bacterium powder uniformly with gluten is mixed.The invention has the beneficial effects that: multi-flavor gluten effectively fully utilizes edible mushroom, gluten and vitamin D2Nutritive value, and special taste, good in taste, instant edible；(2) the method operation for making multi-flavor gluten is easier, easy to industrialized production.

Description

One kind being rich in vitamin D2Multi-flavor gluten and preparation method thereof
Technical field
The present invention relates to a kind of glutens and preparation method thereof, and in particular to one kind is rich in vitamin D2Multi-flavor gluten and its Production method belongs to food technology field.
Background technique
The nutritive value of gluten is very high, especially the content of protein, is higher than thin pork, chicken, egg and most of beans Product belongs to high protein, low fat, low sugar, low calories food, in addition, gluten also contains the lot of trace such as calcium, iron, phosphorus, potassium member Element is traditional cuisines.
Edible mushroom has higher nutritive value, and the ingredients such as polysaccharide, polyphenol, mineral element and vitamin for being rich in have anti-swollen Tumor and the multiple efficacies such as anti-oxidant.
Vitamin D is the important biological regulation molecule of human body, and calcium uptake, regulating immunological function and cardiovascular and cerebrovascular can be improved Function also can prevent cancer, and be conducive to human health, be particularly advantageous to middle-aged and the old's strengthen immunity and alleviation and prevention sclerotin Osteoporosis.
Vitamin D is divided into vitamin D2And vitamin D3, wherein vitamin D2Small intestinal mucosa brush border can be promoted to calcium Absorption and promote reabsorption phosphorus, to improve blood calcium, serium inorganic phosphorus concentration, collaboration parathyroid hormone (PTH), drop calcium Plain (CT) promotes old bone release calcium phosphate, maintains and adjust plasma calcium, phosphorus normal concentration.Vitamin D2Promote calcific deposit in new Bon e formation position, deposits citrate in bone, promotes bone calcification and function of osteoblast and osteoid tissue mature.
Natural bacterium powder by ultraviolet light irradiation is rich in vitamin D2, this bacterium powder not only can strengthen immunity, can also promote Into calcium uptake, enhancing bone health.
However, being fabricated to putting together by the natural bacterium powder of ultraviolet light irradiation with gluten rich in vitamin D2Multi-flavor Gluten has not been reported yet.
Summary of the invention
The first purpose of this invention is that edible mushroom, gluten and vitamin D can effectively be comprehensively utilized by providing one kind2's Nutritive value and special taste, multi-flavor gluten good in taste.
Second object of the present invention is to provide a kind of above-mentioned multi-flavor face of production easy to operate, easy to industrialized production The method of muscle.
In order to realize above-mentioned first aim, the present invention is adopted the following technical scheme that:
One kind being rich in vitamin D2Multi-flavor gluten, which is characterized in that be made of the raw materials of following parts by weight:
40-80 parts of gluten, 0.05-5 parts of natural bacterium powder, 0.1-10 parts of light soy sauce, 0.1-10 parts of dark soy sauce, 0-5 parts of green onion, ginger 0-5 Part, 0-5 parts of garlic, 0-5 parts of capsicum, 0-10 parts of chilli powder, 0-5 parts of Chinese prickly ash, 0-10 parts of zanthoxylum powder, 0-5 parts of spiceleaf, 0-5 parts of illiciumverum, 0-5 parts of cassia bark, 0-10 parts of curry powder, 0-10 parts of black pepper, 0-10 parts of cumin powder, 0-10 parts of five-spice powder, 0-10 parts of white granulated sugar, 0-10 parts of sesame, 1-30 parts of edible oil, appropriate edible salt, edible appropriate amount of water, wherein aforementioned natural bacterium powder is by intensity of illumination For 25-100KJ/m2, the irradiated natural bacterium powder of ultraviolet light that wavelength is 250-360nm, be rich in vitamin D2。
It is above-mentioned to be rich in vitamin D2Multi-flavor gluten, which is characterized in that be made of the raw materials of following parts by weight:
50-70 parts of gluten, 0.1-5 parts of natural bacterium powder, 0.5-5 parts of light soy sauce, 0.5-5 parts of dark soy sauce, 0.1-2 parts of green onion, ginger 0.1-2 Part, 0.1-2 parts of garlic, 0.1-2 parts of capsicum, 0.1-8 parts of chilli powder, 0.01-2 parts of Chinese prickly ash, 0.1-8 parts of zanthoxylum powder, spiceleaf 0.01-2 Part, 0.01-2 parts of illiciumverum, 0.01-2 parts of cassia bark, 0.1-8 parts of curry powder, 0.1-8 parts of black pepper, 0.1-8 parts of cumin powder, spices 0.1-8 parts of powder, 0.1-5 parts of white granulated sugar, 0.1-5 parts of sesame, 5-20 parts of edible oil, appropriate edible salt, edible appropriate amount of water, wherein It is 25-100KJ/m that aforementioned natural bacterium powder, which is by intensity of illumination,2, the irradiated natural bacterium of ultraviolet light that wavelength is 250-360nm Powder is rich in vitamin D2。
It is above-mentioned to be rich in vitamin D2Multi-flavor gluten, which is characterized in that aforementioned natural bacterium powder be selected from mushroom powder, mushroom It is any one in powder, oyster mushroom powder, golden needle fungus, auricularia auriculajudae powder, tremella powder, hedgehog hydnum mushroom powder, Trichotoma matsutake powder, russule powder and bolete powder Kind or any several mixing.
It is above-mentioned to be rich in vitamin D2Multi-flavor gluten, which is characterized in that aforementioned capsicum be selected from it is green or red, fresh or In drying green pepper, green pepper, line green pepper, long red pepper, two twigs of the chaste tree, bell pepper, millet starch and capsicum annum fasciculatum any one or it is any several The mixing of kind.
It is above-mentioned to be rich in vitamin D2Multi-flavor gluten, which is characterized in that aforementioned raw material further include: extracted form natural plant Object, aforementioned natural plant extracts are selected from tea polyphenols, isoflavones, resveratrol, Herba Euphrasiae Regelii extract, honeysuckle and extract In object, cherry extract, Flos Chrysanthemi Indici extract, grape seed extract and bamboo extractive any one or it is any several mixed It closes.
It is above-mentioned to be rich in vitamin D2Multi-flavor gluten, which is characterized in that the parts by weight of aforementioned natural plant extracts are 0.05-10 parts, preferably 0.5-10 parts.
In order to realize above-mentioned second target, the present invention is adopted the following technical scheme that:
A kind of production is above-mentioned to be rich in vitamin D2Multi-flavor gluten method, which comprises the following steps:
Step1: edible fungus is cleaned, drying, is crushed, sieving, being subsequently placed in intensity of illumination is 25-100KJ/m2, wave It is irradiated under the ultraviolet light of a length of 250-360nm, obtains and be rich in vitamin D2Natural bacterium powder；
Step2: being cut into thin slice for gluten, is put into oil cauldron and fries to yellow, pulls out drained and standby；
Step3: the gluten thin slice of fried mistake is put into another mouthful of pot, is proportionally added into light soy sauce, dark soy sauce, green onion, ginger, garlic, peppery Green pepper, Chinese prickly ash, spiceleaf, illiciumverum, cassia bark, white granulated sugar pour into edible boiled water, and high fire heating stirring cooks, and water is received and done by moderate heat, pour out It is spare；
Step4: in proportion by edible oil, chilli powder, zanthoxylum powder, curry powder, black pepper, cumin powder, five-spice powder, sesame Mixing is put into pot and heats stir-frying, pours out spare；
Step5: the Step3 gluten prepared being poured into pot, the mixed spices of Step4 preparation are added, and stir-fry 3-5min, standby With；
Step6: the Step1 natural bacterium powder prepared being proportionally added into the mixing gluten of Step5 preparation, is stirred evenly, To obtain the final product, if also containing natural plant extracts in formula, natural plant extracts and the Step1 natural bacterium powder prepared are pressed Ratio be added together Step5 preparation mixing gluten in, stir evenly to get.
The invention has the beneficial effects that:
(1) multi-flavor gluten provided by the invention, effectively fully utilizes edible mushroom, gluten and vitamin D2Nutriture value Value is rich in needed by human body protein, vitamin, unsaturated fatty acid and minerals, and nutritive value is high, and special taste, Good in taste, instant edible enhances bone health particularly suitable for infant, pregnant woman and the middle-aged and the old and improves immunity；
(2) multi-flavor gluten provided by the invention also added natural plant extracts in formula, both improve multi-flavor gluten To the health care characteristics of human body, and plays the role of antibacterial, anti-oxidant and extend shelf life；
(3) method of the above-mentioned multi-flavor gluten of production provided by the invention, it is easy to operate, it is easy to accomplish, it is easy to industrial metaplasia It produces, economic value with higher.
Specific embodiment
To keep above-mentioned technical proposal of the invention more obvious and easy to understand, the present invention is done combined with specific embodiments below Detailed introduction.
One, preparation is rich in vitamin D2Natural bacterium powder
Firstly, edible fungus is cleaned, (temperature can be properly increased to 60 DEG C) is dried under the conditions of 30 DEG C, is then crushed, 200 meshes are crossed, natural bacterium powder is obtained.Edible fungus is selected from mushroom, mushroom, oyster mushroom, needle mushroom, agaric, tremella, Hericium erinaceus, pine Any one in dried mushroom, russule and bolete or any several mixing.
Then, natural bacterium powder is placed in intensity of illumination is 25KJ/m2It (can properly increase to 100KJ/m2), wavelength 250nm It (is irradiated under can properly increasing to the ultraviolet light of 360nm), the distance between ultraviolet source and natural bacterium powder are that 5cm (can be mentioned suitably Up to 50cm).Ultraviolet light irradiates natural bacterium powder, and we are by " the quick raising food vitamin D content used suitable for family Device " (ZL 201320491061.3) Lai Shixian.
Through detecting, natural bacterium powder is after above-mentioned ultraviolet source irradiation, vitamin D2Content be significantly enhanced, specifically It is as follows:
Natural bacterium powder vitamin D before and after 1 ultraviolet source irradiation of table2The variation of content
Vitamin D2The microelements and minerals beneficial to human body such as calcium abundant, iron can not only be provided, additionally it is possible to Human body alcium and phosphor metabolization is adjusted, bone health is promoted, prevents osteoporosis, therefore with rich in vitamin D2Natural bacterium powder make food Object benefit is the more.
In this embodiment, edible fungus we select be needle mushroom.Firstly, needle mushroom is cleaned, then Dry, then crush under the conditions of 30 DEG C, and cross 200 meshes, obtain natural bacterium powder --- golden needle fungus then sets golden needle fungus It is irradiated under ultraviolet source, golden needle fungus is 25KJ/m by intensity of illumination2, ultraviolet light irradiation that wavelength is 250nm it is (purple The distance between outer light source and golden needle fungus are 5cm) after, vitamin D2Content greatly improve, can achieve 180 μ g/g.
Two, prepare each raw material for making multi-flavor gluten
Raw material for making multi-flavor gluten include: gluten, natural bacterium powder, natural plant extracts, light soy sauce, dark soy sauce, green onion, It is ginger, garlic, capsicum, chilli powder, Chinese prickly ash, zanthoxylum powder, spiceleaf, illiciumverum, cassia bark, curry powder, black pepper, cumin powder, five-spice powder, white Granulated sugar, sesame, edible oil, edible salt and drinkable water, in which:
(1) natural bacterium powder: to be 25KJ/m by intensity of illumination2, the irradiated needle mushroom of ultraviolet light that wavelength is 250nm Powder is rich in vitamin D2(vitamin D2Content be 180 μ g/g), be mainly used for improve multi-flavor gluten in vitamin D2Contain Amount；
(2) capsicum: selected from green or red, fresh or drying green pepper, green pepper, line green pepper, long red pepper, two twigs of the chaste tree, lantern Any one in green pepper, millet starch and capsicum annum fasciculatum or any several mixing are mainly used for promoting the taste of multi-flavor gluten, at this In specific embodiment, we select capsicum is red fresh line green pepper；
(3) tea polyphenols, isoflavones, resveratrol, Herba Euphrasiae Regelii extract, honeysuckle natural plant extracts: are selected from In extract, cherry extract, Flos Chrysanthemi Indici extract, grape seed extract and bamboo extractive any one or it is any several Mixing, be mainly used for being promoted multi-flavor gluten to the health care characteristics of human body, while playing antibacterial, anti-oxidant and extending product goods The effect of frame phase, in this embodiment, natural plant extracts we select be Herba Euphrasiae Regelii extract.
Table 2 is used to make the raw material and its dosage of multi-flavor gluten
Three, multi-flavor gluten is made
Step1: production is rich in vitamin D2Natural bacterium powder
Firstly, needle mushroom is cleaned, 30 DEG C of drying, crushes, cross 200 meshes, natural bacterium powder is obtained --- golden needle fungus.
Then, by natural bacterium powder --- it is 25KJ/m that golden needle fungus, which is placed in intensity of illumination,2, wavelength be 250nm ultraviolet light Lower irradiation, the distance between ultraviolet source and golden needle fungus are 5cm, obtain the needle mushroom for being rich in calciferol after ultraviolet light irradiation Powder.
Step2: fried gluten
Gluten is cut into thin rounded flakes (diamond shape thin slice, semicircle thin slice are all possible), is put into oil cauldron, oil temperature It lower than 250 DEG C, fries to yellow, pulls out drained and standby.
Step3: muscle is cooked noodles
The gluten thin slice of fried mistake is put into another mouthful of pot, light soy sauce, dark soy sauce, green onion, ginger, garlic, capsicum, flower are proportionally added into Green pepper, spiceleaf, illiciumverum, cassia bark and white granulated sugar are subsequently poured into edible boiled water, and high fire heating stirring cooks, and water is received and done by last moderate heat, It pours out spare.
Step4: mixed spices are prepared
Edible oil, chilli powder, zanthoxylum powder, curry powder, black pepper, cumin powder, five-spice powder, sesame are mixed in proportion, It is put into pot and heats stir-frying, pour out spare.
Step5: stir-frying
The Step3 gluten prepared is poured into pot, the mixed spices of Step4 preparation are added, stir-fry 3-5min, spare.
Step6: natural bacterium powder (and natural plant extracts) is added
By Step1 prepare natural bacterium powder be proportionally added into Step5 preparation mixing gluten in, stir evenly to get.
If also containing natural plant extracts in formula, in Step6, by natural plant extracts and incite somebody to action Step1 preparation natural bacterium powder in proportion together be added Step5 preparation mixing gluten in, stir evenly to get.
It can be seen that the entire manufacturing process operation of multi-flavor gluten is easier, and it is easy to accomplish, it is easy to industrialized production, Economic value with higher.
Four, the condition of multi-flavor gluten, mouthfeel, taste, nutritional ingredient
In this embodiment, the nutritional ingredient of multi-flavor gluten we mainly determine VD2Content.
Reference literature " VD in ultraviolet irradiation needle mushroom2Ultrasonic extraction process and HPLC study on determination method " it (Hu Daihua, opens Good sunrise, Li Cuili, Chen Wang, Zhang Ye, Shi Hanmeng；Food science and technology, 2018,43 (8): 298-301+303) in record method measurement VD in multi-flavor gluten2Content, it is specific as follows:
Multi-flavor gluten is broken into mud with cooking machine, then weighs 500mg sample, nothing is added according to solid-liquid ratio 1:15 (g/ml) Water-ethanol, 50 DEG C of ultrasonic extractions (power 500W, frequency 40KHZ) twice, each 25min is centrifuged (3500r/min) 10min, will Supernatant is concentrated into 2ml, and 0.22 μm of miillpore filter filtration is directly analyzed into chromatographic system, 3 repetitions, last basis totally Equation of linear regression, overall solution volume and sample weighting amount calculate VD in sample2Content.
Finally, our prepared multi-flavor glutens, condition, mouthfeel, taste, VD2Content be specifically shown in Table 3.
Condition, mouthfeel, taste, the VD of 3 multi-flavor gluten of table2Content
It is 10 μ g/d that Chinese Soclety of Nutrition, which recommends the recommended intake of vitamin D in Chinese residents diet nutritional for 2001,. Since the limitation and the food intake of vitamin D source of daily life style are insufficient, China resident is caused to be deficient in vitamin D's Status is more universal, and multi-flavor gluten provided by the invention is remarkably improved VD in food2Content, can be used as VD2It is good Food source.
In conclusion multi-flavor gluten provided by the invention effectively fully utilizes edible mushroom, gluten and vitamin D2Battalion Value is supported, is rich in needed by human body protein, vitamin, unsaturated fatty acid and minerals, nutritive value is high, and taste is only Special, good in taste, instant edible enhances bone health particularly suitable for infant, pregnant woman and the middle-aged and the old and improves immunity, tool There are higher economic value and nutritive value.
It should be noted that the above embodiments do not limit the invention in any form, it is all to use equivalent replacement or equivalent change The mode changed technical solution obtained, falls within the scope of protection of the present invention.

Claims (10)

1. one kind is rich in vitamin D2Multi-flavor gluten, which is characterized in that be made of the raw materials of following parts by weight:
40-80 parts of gluten, 0.05-5 parts of natural bacterium powder, 0.1-10 parts of light soy sauce, 0.1-10 parts of dark soy sauce, 0-5 parts of green onion, 0-5 parts of ginger, garlic 0-5 parts, 0-5 parts of capsicum, 0-10 parts of chilli powder, 0-5 parts of Chinese prickly ash, 0-10 parts of zanthoxylum powder, 0-5 parts of spiceleaf, illiciumverum 0-5 parts, cassia bark 0-5 parts, 0-10 parts of curry powder, 0-10 parts of black pepper, 0-10 parts of cumin powder, 0-10 parts of five-spice powder, 0-10 parts of white granulated sugar, sesame 0-10 parts, 1-30 parts of edible oil, appropriate edible salt, edible appropriate amount of water, wherein aforementioned natural bacterium powder is to be by intensity of illumination 25-100KJ/m2, the irradiated natural bacterium powder of ultraviolet light that wavelength is 250-360nm, be rich in vitamin D2。
2. according to claim 1 be rich in vitamin D2Multi-flavor gluten, which is characterized in that using following parts by weight original Material is made:
50-70 parts of gluten, 0.1-5 parts of natural bacterium powder, 0.5-5 parts of light soy sauce, 0.5-5 parts of dark soy sauce, 0.1-2 parts of green onion, 0.1-2 parts of ginger, 0.1-2 parts of garlic, 0.1-2 parts of capsicum, 0.1-8 parts of chilli powder, 0.01-2 parts of Chinese prickly ash, 0.1-8 parts of zanthoxylum powder, 0.01-2 parts of spiceleaf, 0.01-2 parts octagonal, 0.01-2 parts of cassia bark, 0.1-8 parts of curry powder, 0.1-8 parts of black pepper, 0.1-8 parts of cumin powder, five-spice powder 0.1-8 parts, 0.1-5 parts of white granulated sugar, 0.1-5 parts of sesame, 5-20 parts of edible oil, appropriate edible salt, edible appropriate amount of water, wherein preceding It is 25-100KJ/m that state natural bacterium powder, which be by intensity of illumination,2, the irradiated natural bacterium of ultraviolet light that wavelength is 250-360nm Powder is rich in vitamin D2。
3. according to claim 1 or 2 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the natural bacterium powder is selected from Mushroom powder, mushroom powder, oyster mushroom powder, golden needle fungus, auricularia auriculajudae powder, tremella powder, hedgehog hydnum mushroom powder, Trichotoma matsutake powder, russule powder and bolete Any one in powder or any several mixing.
4. according to claim 1 or 2 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the capsicum be selected from green Or it is any in red, fresh or drying green pepper, green pepper, line green pepper, long red pepper, two twigs of the chaste tree, bell pepper, millet starch and capsicum annum fasciculatum The mixing of one or any of several.
5. according to claim 1 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the raw material further include: natural Plant extracts.
6. according to claim 5 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the natural plant extracts It is mentioned selected from tea polyphenols, isoflavones, resveratrol, Herba Euphrasiae Regelii extract, Honegsukle flower P.E, cherry extract, wild chrysanthemum Take any one in object, grape seed extract and bamboo extractive or any several mixing.
7. according to claim 6 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the natural plant extracts Parts by weight be 0.05-10 parts.
8. according to claim 7 be rich in vitamin D2Multi-flavor gluten, which is characterized in that the natural plant extracts Parts by weight be 0.5-10 parts.
Vitamin D is rich in described in claim 1,2,3 or 4 9. making2Multi-flavor gluten method, which is characterized in that including with Lower step:
Step1: edible fungus is cleaned, drying, is crushed, sieving, being subsequently placed in intensity of illumination is 25-100KJ/m2, wavelength be It is irradiated under the ultraviolet light of 250-360nm, obtains and be rich in vitamin D2Natural bacterium powder；
Step2: being cut into thin slice for gluten, is put into oil cauldron and fries to yellow, pulls out drained and standby；
Step3: the gluten thin slice of fried mistake is put into another mouthful of pot, light soy sauce, dark soy sauce, green onion, ginger, garlic, capsicum, flower are proportionally added into Green pepper, spiceleaf, illiciumverum, cassia bark, white granulated sugar pour into edible boiled water, and high fire heating stirring cooks, and water is received and done by moderate heat, pour out spare；
Step4: edible oil, chilli powder, zanthoxylum powder, curry powder, black pepper, cumin powder, five-spice powder, sesame are mixed in proportion It closes, is put into pot and heats stir-frying, pour out spare；
Step5: the Step3 gluten prepared being poured into pot, the mixed spices of Step4 preparation are added, and stir-fry 3-5min, spare；
Step6: by Step1 prepare natural bacterium powder be proportionally added into Step5 preparation mixing gluten in, stir evenly to get.
Vitamin D is rich in described in claim 5,6,7 or 8 10. making2Multi-flavor gluten method, which is characterized in that including Following steps:
Step1: edible fungus is cleaned, drying, is crushed, sieving, being subsequently placed in intensity of illumination is 25-100KJ/m2, wavelength be It is irradiated under the ultraviolet light of 250-360nm, obtains and be rich in vitamin D2Natural bacterium powder；
Step2: being cut into thin slice for gluten, is put into oil cauldron and fries to yellow, pulls out drained and standby；
Step3: the gluten thin slice of fried mistake is put into another mouthful of pot, light soy sauce, dark soy sauce, green onion, ginger, garlic, capsicum, flower are proportionally added into Green pepper, spiceleaf, illiciumverum, cassia bark, white granulated sugar pour into edible boiled water, and high fire heating stirring cooks, and water is received and done by moderate heat, pour out spare；
Step4: edible oil, chilli powder, zanthoxylum powder, curry powder, black pepper, cumin powder, five-spice powder, sesame are mixed in proportion It closes, is put into pot and heats stir-frying, pour out spare；
Step5: the Step3 gluten prepared being poured into pot, the mixed spices of Step4 preparation are added, and stir-fry 3-5min, spare；
Step6: natural plant extracts and the Step1 natural bacterium powder prepared are proportionally added into the mixing gluten of Step5 preparation In, stir evenly to get.
CN201811584151.0A 2018-12-24 2018-12-24 One kind being rich in vitamin D2Multi-flavor gluten and preparation method thereof Pending CN109452655A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101099585A (en) * 2006-07-05 2008-01-09 苏国凯 Mushroom food
KR20090113935A (en) * 2008-04-29 2009-11-03 주식회사 한백냉장 Method for producing a sea tangle pork cutlet and a sea tangle pork cutlet
CN104247910A (en) * 2013-06-29 2014-12-31 赵敏 Making method for baked gluten
CN106666024A (en) * 2017-03-17 2017-05-17 陕西理工大学 Vitamin D2-rich natural bacterium powder tablet candy and preparation method thereof
CN108720028A (en) * 2018-05-04 2018-11-02 扬州欣和生物科技有限公司 The production method of canned instant gluten

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101099585A (en) * 2006-07-05 2008-01-09 苏国凯 Mushroom food
KR20090113935A (en) * 2008-04-29 2009-11-03 주식회사 한백냉장 Method for producing a sea tangle pork cutlet and a sea tangle pork cutlet
CN104247910A (en) * 2013-06-29 2014-12-31 赵敏 Making method for baked gluten
CN106666024A (en) * 2017-03-17 2017-05-17 陕西理工大学 Vitamin D2-rich natural bacterium powder tablet candy and preparation method thereof
CN108720028A (en) * 2018-05-04 2018-11-02 扬州欣和生物科技有限公司 The production method of canned instant gluten

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Application publication date: 20190312