CN110074393A - 一种速泡即食银耳及其制备方法 - Google Patents
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Abstract
本发明公开了一种速泡即食银耳及其制备方法,制备方法包括以下步骤:1)先将新鲜的银耳去杂、去耳基取银耳花,洗净,沥干,汽蒸15min,取出汽蒸后的银耳花与其重量2‑5倍的银耳粗多糖溶液一同加入浸渍罐,保持3‑7 min,沥干,置带网格的干燥盘中摊开,入热泵脱水干燥室,干燥温度为35‑55℃,干燥时间6‑10 h,干燥后含水率10%以下,获得具有特有清香味的速泡即食银耳。该即食银耳口感脆嫩,且可根据不同食用人群自由调味,特别是适合无糖或低糖饮食人群。同时提高了即食银耳产品的营养成分和功效成分的含量。本发明制作方法简单,操作安全方便。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种速泡即食银耳及其制备方法。
背景技术
银耳又名白木耳、雪耳,有“菌中之冠”的美名。其内含有碳水化合物、蛋白质、维生素、脂质和矿物质等,药食两用,是滋补强壮、扶正固本的良药,具有广泛的应用价值。银耳药食兼用,富含蛋白质、脂肪、膳食纤维、氨基酸及钙、磷、铁、钾、钠、镁、硫等多种矿物质,并含有丰富的银耳多糖和胶质等功效成分。银耳功效作用研究的文献表明其具有免疫调节、抗肿瘤、抗氧化衰老、降血糖血脂、抗凝血血栓、抗溃疡、促进蛋白质合成、抗病毒、促进神经细胞生长及改善记忆力等作用。同时银耳富含维生素 D,能防止钙的流失,对生长发育十分有益。
银耳作为胶菌首珍,富有天然植物性胶质,加上它的滋阴养颜,长期服用银耳可以润肤,并有祛斑功效。且银耳中的膳食纤维可助胃肠蠕动,减少脂肪吸收,从而达到减肥的效果。
目前,市场即食银耳产品有罐头类、羹类,也有速泡的即食银耳,制作方法各有不同。罐头、羹类即食银耳产品虽然食用方便,但制作方法较为复杂,投入多。同时,产品含糖高,不适合减肥人群食用。
本发明所得产品采用100%新鲜银耳为原料加工而成的即食产品,由于新鲜银耳在加工过程中水溶性银耳多糖、胶类物质易造成流失,特别是在清水中浸泡清洗的时间越长,流失就越多。针对本发明即食银耳产品的加工特点,改进产品制备方法,提高即食银耳产品的营养成分和功效成分的含量。
发明内容
本发明的目的在于针对现有技术的不足,提供一种速泡即食银耳及其制备方法。本发明通过采用新鲜银耳为原料,取银耳花汽蒸后,在常温下以银耳粗多糖溶液浸渍,再经现代先进工艺制作而成的一种集营养、健康、好滋味的速泡即食银耳。本发明在保持产品原有风味和营养条件下,通过工艺的改进提高了即食银耳产品的营养成分和功效成分的含量,不加任何添加剂、防腐剂,糖、酸等物质,可由不同食用人群喜好自由调味,特别是适合无糖或低糖饮食人群选择食用。
为实现上述发明目的,本发明采用如下技术方案:
一种速泡即食银耳的制备方法,包括以下步骤:
(1)将新鲜银耳去杂、去耳基,洗净,沥干,将银耳花置汽蒸锅汽蒸10-15min;
(2)将步骤(1)汽蒸处理后的银耳加入其重量2-5倍的银耳粗多糖溶液,搅拌均匀后常温浸渍3-7min,过滤,沥干,热泵脱水干燥,冷却,包装,得成品。
步骤(2)所述银耳粗多糖溶液的制备方法为:取新鲜银耳耳基,去除培养基部分,加入耳基重量10-15倍的纯水,加热沸腾后,控制80-90℃提取2-4小时,过滤,重复提取三次,每次加水量依次减少30%v/v,合并三次提取液,在真空度0.06-0.09MPa条件下真空浓缩至与原料等重,过滤,得到银耳粗多糖溶液。
步骤(2)所述热泵脱水干燥温度为35-55℃,干燥时间6-10 h,干燥后含水率为10wt%以下。
将上述制备方法应用于制备速泡即食银耳中。
银耳多糖(Tremella polysaccharides)为银耳的主要活性成分,含可溶性多糖与胶质多糖(不溶性多糖),占银耳干重的60%-70%,它是以α-(1→3)-D-甘露糖为主链的杂多糖。常言道“外行人吃燕窝,内行人吃银耳”,由于银耳多糖与胶质多糖能增强人体的免疫力和美容养颜之功效。
本发明的有益效果在于:
(1)本发明优化了制作方法,使速泡即食银耳产品感官呈均匀一致的色泽和口感,产品脆嫩,汤羹浓郁口感顺滑,天然银耳香味,提高了终产品的感官品质。
(2)本发明采用银耳耳基银耳粗多糖溶液在常温下浸渍银耳花,不仅补充了清洗过程中流失的部分营养成分,而且提高了产品的水溶性银耳多糖、萜类物质、胶类物质等功能物质。
具体实施方式
本发明用下列实施例来进一步说明本发明,但本发明的保护范围并不限于下列实施例。
实施例1
一种速泡即食银耳的制备方法,具体步骤为:
1. 银耳粗多糖溶液制备:取新鲜去除培养基部分的银耳耳基3000g,并加入新鲜银耳耳基重量10倍纯水,加热沸腾后,85℃保持3小时后,过滤,重复提取三次,每次加水量依次减少30%v/v,提取液三次合并,在真空度为0.09 MPa条件下真空浓缩至与原料等重后,过滤,得银耳粗多糖溶液。
2. 取新鲜去耳基的银耳花1000g,洗净,沥干,然后将银耳花置汽蒸箱内,温度为115℃,汽蒸15min;取出汽蒸后的银耳花与其重量3倍的银耳粗多糖溶液一同加入浸渍罐,常温浸渍保持5min,沥干,放置干燥盘中摊开成薄层,入热泵脱水干燥室,干燥温度为40℃±5℃,干燥时间8h,干燥后,经计量、包装、灭菌,即成速泡即食银耳成品。
实施例2
一种速泡即食银耳的制备方法,具体步骤为:
1. 银耳粗多糖溶液制备:取新鲜去除培养基部分的银耳耳基10kg,并加入新鲜银耳耳基重量12倍纯水,加热沸腾后,85℃保持4小时后,过滤,重复提取三次,每次加水量依次减少30%v/v,提取液三次合并,在真空度为0.06MPa 条件下真空浓缩至与原料等重后,过滤,得银耳粗多糖溶液。
2. 取新鲜银耳2000g、去杂,去耳基取银耳花,洗净,沥干后将银耳花置汽蒸箱内,温度为115℃,汽蒸15min;取出汽蒸后的银耳花与其重量5倍的银耳粗多糖溶液一同加入浸渍罐,室温浸渍保持5 min,沥干,置带网格的干燥盘中摊开,入热泵脱水干燥室,干燥温度为50℃±5℃,干燥时间8h,干燥后,经计量、包装、灭菌,即成速泡即食银耳成品。
实施例3
一种速泡即食银耳的制备方法,具体步骤为:
1. 银耳粗多糖溶液制备:取新鲜去除培养基部分的银耳耳基25kg,并加入新鲜银耳耳基重量12倍纯水,加热沸腾后,85℃保持4小时后,过滤,重复提取三次,每次加水量依次减少30%v/v,提取液三次合并,在真空度为0.07 MPa条件下真空浓缩至与原料等重后,过滤,得银耳粗多糖溶液。
2. 取新鲜银耳5000g,去杂,去耳基取银耳花,洗净,沥干后将银耳花置汽蒸箱内,温度为115℃,汽蒸15min;取出汽蒸后的银耳花与其重量5倍的银耳粗多糖溶液一同加入浸渍罐,室温浸渍保持5 min,沥干,置带网格的干燥盘中摊开,入热泵脱水干燥室,干燥温度为50℃±5℃,干燥时间8h,干燥后,经计量、包装、灭菌,即成速泡即食银耳成品。
对比例1
一种速泡即食银耳的制备方法,具体步骤为:
取新鲜银耳1000g, 去杂,去耳基取银耳花,洗净,沥干,然后将银耳花置汽蒸箱内,温度为115℃,汽蒸15min;取出银耳花入热泵脱水干燥室,干燥温度为45℃±5℃,干燥时间10h,干燥后,经计量、包装、灭菌,即成速泡即食银耳成品。
产品测试:
(1)实施例及对比例银耳产品中银耳粗多糖含量测定结果如表1所所示。
表1 银耳粗多糖含量测定
(2)将实施例1和对比例1的即食银耳成品进行感官品评。两种产品用80℃的水冲泡后,实施例1的银耳花片形完整,耳片厚实感,口感脆嫩,而对比例1的即食银耳花片形完整,耳片薄软,口感软绵,说明对比例1的即食银耳花质量和适口性较差。
(3)色泽对比:实施例1的即食银耳产品,色泽为亮黄色,而对比例1的产品为暗黄色。放置半年后,实施例色泽保持不变,而对比例1产品颜色加深。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (4)
1.一种速泡即食银耳及其制备方法,其特征在于,包括以下步骤:
(1)将新鲜银耳去杂、去耳基,洗净,沥干,将银耳花置汽蒸锅汽蒸10-15min;
(2)将步骤(1)汽蒸处理后的银耳加入其重量2-5倍的银耳粗多糖溶液,搅拌均匀后常温浸渍3-7min,过滤,沥干,热泵脱水干燥,冷却,包装,得成品。
2.根据权利要求1所述一种速泡即食银耳及其制备方法,其特征在于,步骤(2)所述银耳粗多糖溶液的制备方法为:取新鲜银耳耳基,去除培养基部分,加入耳基重量10-15倍的纯水,加热沸腾后,控制80-90℃提取2-4小时,过滤,重复提取三次,每次加水量依次减少30%v/v,合并三次提取液,在真空度0.06-0.09MPa条件下真空浓缩至与原料等重,过滤,得到银耳粗多糖溶液。
3.根据权利要求1所述一种速泡即食银耳及其制备方法,其特征在于,步骤(2)所述热泵脱水干燥温度为35-55℃,干燥时间6-10 h,干燥后含水率为10wt%以下。
4.一种如权利要求1所述的制备方法制备得到的速泡即食银耳。
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