CN112890091A - 一种猴头菇小米粥的制备方法 - Google Patents
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Abstract
本发明公开了一种猴头菇小米粥的制备方法,包括以下步骤:(1)将猴头菇去根清洗后切块,用60~90℃的水蒸汽处理30~50min,得到预处理后的猴头菇;(2)将干银耳冷水泡发后,与预处理后的猴头菇混合,加水打浆;(3)将紫薯清洗去皮切块,与淘洗后的小米一起加入到步骤(2)的混合物中,大火加热至料液沸腾,然后转小火保持微沸熬制15~25min后,向其中加入总料液质量1.5~2.5%的赤藓糖醇并搅拌均匀,停止加热冷却,即得猴头菇小米粥。本发明制得营养丰富、组织均匀、风味独特、口感香甜软糯、色泽诱人且固形物溶出率较高的猴头菇小米粥,通过脱气和灭菌,可在不添加食品添加剂的情况下,满足商业无菌的要求,延长保质期。
Description
技术领域
本发明属于粥的制法,具体为一种猴头菇小米粥的制备方法。
背景技术
猴头菇属担子菌门、伞菌纲、红菇目、猴头菌科,因菌伞表面长有1-3cm长的毛绒状肉刺,形似猴子脑袋,故而得名。猴头菇,又称狮子鬃菇或刺猬菇,是一种食用和药用蘑菇,在中医药中有着悠久的应用历史。研究表明,100g干猴头菇含有26.3g蛋白质、4.2g脂肪、44.9g碳水化合物、6.4g粗纤维、10.2g水、85mg磷、2mg钙、18mg铁、0.69mg硫胺、1.89mg核黄素和0.01mg胡萝卜素。
猴头菇长期以来被认为是具有药用价值的生物活性化合物的重要来源,因为它含有许多有用的生物活性代谢物,如酚类化合物、猴头苷、类固醇、生物碱、内酯、单不饱和脂肪酸、多不饱和脂肪酸、必需氨基酸、糖蛋白等多糖。多项研究证明,食用菌中含有非常丰富的营养物质,而被誉为“四大名菜”之一的猴头菇,更是对人体有着非常有益的功能。
但是,现有的猴头菇的制备方法难以去除猴头菇本身带有的苦味涩味,由于熬煮时间过长,营养成分流失较多,货架期短,相关的产品较少,有待进一步丰富。
发明内容
发明目的:为了克服现有技术中存在的不足,本发明目的是提供一种猴头菇小米粥的制备方法。
技术方案:本发明所述的一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将猴头菇去根清洗后切块,用60~90℃的水蒸汽处理30~50min,可有效减缓猴头菇本身的苦味,得到预处理后的猴头菇;
(2)将干银耳冷水泡发后,与预处理后的猴头菇混合,加水打浆,可使成品粥组织更为均匀,同时其营养成分更易被人体吸收;
(3)将紫薯清洗去皮切块,与淘洗后的小米一起加入到步骤(2)的混合物中,大火加热至料液沸腾,然后转小火保持微沸熬制25~35min后,向其中加入总料液质量1.5~2.5wt%的赤藓糖醇并搅拌均匀,停止加热冷却,即得猴头菇小米粥。
进一步地,述步骤(1)中,猴头菇切成边长为1~2cm的块状。水蒸汽处理具体包括以下步骤:
(a)将猴头菇在58~62℃的热水产生的蒸汽中处理5~10min;
(b)将步骤(a)处理后的猴头菇在68~72℃的热水产生的蒸汽中处理5~10min;
(c)将步骤(b)处理后的猴头菇在78~82℃的热水产生的蒸汽中处理5~10min;
(d)将步骤(c)处理后的猴头菇在88~92℃的热水产生的蒸汽中处理15~20min。
进一步地,步骤(2)中,为了提高猴头菇小米粥的口感和营养价值,预处理后的猴头菇的质量与水的体积之比为160~220g/L。银耳冷水泡发后的质量与水的体积之比为80~120g/L。
进一步地,步骤(3)中,小米的质量与水的体积之比为35~50g/L,紫薯的质量与水的体积之比为25~35g/L,紫薯为边长为5~8mm的块状。大火的加热功率为1000~1400W,小火的加热功率为240~480W,加热时间为25~35min。为了提高猴头菇小米粥的安全性并延长其保质期,加热完成后、冷却前进行灌装、脱气和灭菌处理。脱气的温度为85~95℃,时间为15~25min。灭菌处理为120~130℃高压蒸汽灭菌,灭菌时间为20~30min。
工作原理:基于用不同温度的水蒸汽作用于猴头菇,从而使其子实体中存在的苦味素降解以消除苦味,采用梯度升温可以避免出现因温度骤然升高使猴头菇子实体变红的现象。
有益效果:本发明和现有技术相比,具有如下显著性特点:
1、采用简单的方法制得了营养丰富、组织均匀、风味独特、口感香甜软糯、色泽诱人且固形物溶出率较高的猴头菇小米粥,并且在不添加食品添加剂的情况下,通过脱气、灭菌等步骤使猴头菇小米粥能在常温下存放较长的时间;
2、通过将新鲜猴头菇在特定温度水蒸汽下进行处理,可有效去除猴头菇本身带有的苦味涩味,改善制得的猴头菇小米粥的风味;
3、通过加入一定量的小米、紫薯和银耳,使获得的猴头菇小米粥具有健脾益胃、保护肝脏、提高人体免疫等功效。
具体实施方式
以下各实施例中所用的原料和装置均为购买直接使用。
实施例1
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇180g,去根清洗后切成边长为1.5cm的块状,首先在60℃的热水产生的蒸汽中处理5min,然后在70℃的热水产生的蒸汽中处理5min,接着在80℃的热水产生的蒸汽中处理5min,最后在90℃的热水产生的蒸汽中处理15min;
(2)在料理机中加入1000mL水,将10g干银耳冷水泡发为100g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将30g紫薯清洗去皮切成边长为6mm的块状,与2次淘洗后的40g小米一起加入到步骤(2)的混合物中,1200W大火加热至料液沸腾,然后转300W小火保持微沸熬制30min后,期间每隔5min搅拌一次,防止糊底,向其中加入22g(总料液质量1.6%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,90℃脱气15min,121℃高压蒸汽灭菌20min后冷却,即得猴头菇小米粥。
实施例2
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇170g,去根清洗后切成边长为1.5cm的块状,首先在60℃的热水产生的蒸汽中处理5min,然后在70℃的热水产生的蒸汽中处理5min,接着在80℃的热水产生的蒸汽中处理5min,最后在90℃的热水产生的蒸汽中处理15min;
(2)在料理机中加入1000mL水,将9g干银耳冷水泡发为90g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将25g紫薯清洗去皮切成边长为6mm的块状,与2次淘洗后的45g小米一起加入到步骤(2)的混合物中,1200W大火加热至料液沸腾,然后转300W小火保持微沸熬制30min后,期间每隔5min搅拌一次,防止糊底,向其中加入30g(总料液质量2.3%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,90℃脱气15min,121℃高压蒸汽灭菌25min后冷却,即得猴头菇小米粥。
实施例3
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇200g,去根清洗后切成边长为1.5cm的块状,首先在60℃的热水产生的蒸汽中处理5min,然后在70℃的热水产生的蒸汽中处理5min,接着在80℃的热水产生的蒸汽中处理5min,最后在90℃的热水产生的蒸汽中处理15min;
(2)在料理机中加入1000mL水,将11g干银耳冷水泡发为110g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将35g紫薯清洗去皮切成边长为6mm的块状,与2次淘洗后的45g小米一起加入到步骤(2)的混合物中,1200W大火加热至料液沸腾,然后转300W小火保持微沸熬制25min后,期间每隔5min搅拌一次,防止糊底,向其中加入25g(总料液质量1.8%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,90℃脱气20min,121℃高压蒸汽灭菌25min后冷却,即得猴头菇小米粥。
实施例4
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇180g,去根清洗后切成边长为1.5cm的块状,首先在60℃的热水产生的蒸汽中处理5min,然后在70℃的热水产生的蒸汽中处理5min,接着在80℃的热水产生的蒸汽中处理5min,最后在90℃的热水产生的蒸汽中处理15min;
(2)在料理机中加入1000mL水,将10g干银耳冷水泡发为100g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将30g紫薯清洗去皮切成边长为6mm的块状,与2次淘洗后的40g小米一起加入到步骤(2)的混合物中,1000W大火加热至料液沸腾,然后转300W小火保持微沸熬制25min后,期间每隔5min搅拌一次,防止糊底,向其中加入22g(总料液质量1.6%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,90℃脱气20min,121℃高压蒸汽灭菌20min后冷却,即得猴头菇小米粥。
实施例5
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇180g,去根清洗后切成边长为1.5cm的块状,首先在60℃的热水产生的蒸汽中处理5min,然后在70℃的热水产生的蒸汽中处理5min,接着在80℃的热水产生的蒸汽中处理5min,最后在90℃的热水产生的蒸汽中处理15min;
(2)在料理机中加入1000mL水,将10g干银耳冷水泡发为100g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将30g紫薯清洗去皮切成边长为6mm的块状,与2次淘洗后的40g小米一起加入到步骤(2)的混合物中,1400W大火加热至料液沸腾,然后转300W小火保持微沸熬制35min后,期间每隔5min搅拌一次,防止糊底,向其中加入22g(总料液质量1.6%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,90℃脱气15min,121℃高压蒸汽灭菌20min后冷却,即得猴头菇小米粥。
实施例6
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇160g,去根清洗后切成边长为1~2cm的块状,首先在58℃的热水产生的蒸汽中处理10min,然后在68℃的热水产生的蒸汽中处理10min,接着在78℃的热水产生的蒸汽中处理10min,最后在88℃的热水产生的蒸汽中处理20min;
(2)在料理机中加入1000mL水,将8g干银耳冷水泡发为80g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将25g紫薯清洗去皮切成边长为5mm的块状,与2次淘洗后的35g小米一起加入到步骤(2)的混合物中,1100W大火加热至料液沸腾,然后转240W小火保持微沸熬制27min后,期间每隔5min搅拌一次,防止糊底,向其中加入20g(总料液质量1.5%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,85℃脱气25min,120℃高压蒸汽灭菌30min后冷却,即得猴头菇小米粥。
实施例7
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇220g,去根清洗后切成边长为2cm的块状,首先在62℃的热水产生的蒸汽中处理7min,然后在72℃的热水产生的蒸汽中处理7min,接着在82℃的热水产生的蒸汽中处理7min,最后在92℃的热水产生的蒸汽中处理17min;
(2)在料理机中加入1000mL水,将12g干银耳冷水泡发为120g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将35g紫薯清洗去皮切成边长为8mm的块状,与2次淘洗后的50g小米一起加入到步骤(2)的混合物中,1300W大火加热至料液沸腾,然后转480W小火保持微沸熬制33min后,期间每隔5min搅拌一次,防止糊底,向其中加入29g(总料液质量2.0%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,95℃脱气22min,130℃高压蒸汽灭菌22min后冷却,即得猴头菇小米粥。
实施例8
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将新鲜、无病虫害、不变质的去根猴头菇210g,去根清洗后切成边长为1cm的块状,首先在59℃的热水产生的蒸汽中处理8min,然后在71℃的热水产生的蒸汽中处理8min,接着在81℃的热水产生的蒸汽中处理8min,最后在91℃的热水产生的蒸汽中处理18min;
(2)在料理机中加入1000mL水,将9g干银耳冷水泡发为90g后,与预处理后的猴头菇混合,加水打浆,随后将浆液转移到不锈钢锅中;
(3)将30g紫薯清洗去皮切成边长为7mm的块状,与2次淘洗后的45g小米一起加入到步骤(2)的混合物中,1400W大火加热至料液沸腾,然后转360W小火保持微沸熬制31min后,期间每隔5min搅拌一次,防止糊底,向其中加入34g(总料液质量2.5%)的赤藓糖醇并搅拌均匀,停止加热;
(4)为了提高猴头菇小米粥的安全性并延长其保质期,在加热完成后趁热灌装,87℃脱气17min,125℃高压蒸汽灭菌28min后冷却,即得猴头菇小米粥。
对比例
一种猴头菇小米粥的制备方法,包括以下步骤:
(1)将10g干猴头菇用清水冲洗两次,再经冷水浸泡2h使其呈半泡发状态后,取出沥干并切成2cm长的小段状备用;
(2)挑选新鲜的南瓜和山药,用清水洗净后去皮切块,各取20g放入蒸锅用大火蒸制30min,取出冷却后捣成糊状备用;
(3)取100g小米淘洗后与上述猴头菇小段状混匀,加入1000g清水,大火煮开后转小火熬制2.5h,起锅前20min加入步骤(2)得到的南瓜山药糊状混合物,并加入6g冰糖混匀。期间每隔5min搅拌一次,防止糊底,即得猴头菇小米粥;
(4)将步骤(3)制得的猴头菇小米粥冷却后进行灌装,1-4℃冷链储藏。
性能测试
对实施例1~5制得的样品进行感官评价:感官评价于食品营养与化学实验室内进行,评价小组由20名(男性10名,女性10名)20-30岁的感官评价人员组成,分别从组织状态(10分)、滋味(10分)、色泽(10分)和风味(10分)四个不同方面对其评分,总分40分。小组人员在进行评价前要接受相应的培训,进行评价时对每个样品随机编号,使评价结果更为客观。在评价过程中,不同样品之间进行评分时要间隔一段时间,并使用清水进行漱口。感官评价标准如下表1所示。
表1感官评价标准表
最终得分=评价小组成员的评分总和/评价小组成员总数。
猴头菇小米粥中可溶性固形物的含量通过阿贝折光仪进行测定,计算方式如下:
其中,各物料干物质总重为猴头菇、小米、紫薯和银耳的干基总重。
实施例1~5制得的猴头菇小米粥感官评价结果及固形物溶出率如下表2所示。
表2猴头菇小米粥感官评价结果及固形物溶出率
感官评价得分 | 固形物溶出率 | |
实施例1 | 38.20 | 57.94% |
实施例2 | 36.80 | 53.29% |
实施例3 | 37.20 | 53.67% |
实施例4 | 37.80 | 55.67% |
实施例5 | 35.60 | 50.69% |
对比例 | 18.80 | 36.67% |
从表2可以看出,本发明实施例1~5的制法所获得的猴头菇小米粥口感很好明显优于对比例。对比例制得的猴头菇小米粥制得的固形物溶出率通常为30~40%,而本申请的固形物溶出率在50~58%之间,营养成分流失少。
Claims (10)
1.一种猴头菇小米粥的制备方法,其特征在于,包括以下步骤:
(1)将猴头菇去根清洗后切块,用60~90℃的水蒸汽处理30~50min,得到预处理后的猴头菇;
(2)将干银耳冷水泡发后,与预处理后的猴头菇混合,加水打浆;
(3)将紫薯清洗去皮切块,与淘洗后的小米一起加入到步骤(2)的混合物中,大火加热至料液沸腾,然后转小火保持微沸熬制15~25min后,向其中加入总料液质量1.5~2.5%的赤藓糖醇并搅拌均匀,停止加热冷却,即得猴头菇小米粥。
2.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(1)中,猴头菇切成边长为1~2cm的块状。
3.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(1)中,水蒸汽处理具体包括以下步骤:
(a)将猴头菇在58~62℃的热水产生的蒸汽中处理5~10min;
(b)将步骤(a)处理后的猴头菇在68~72℃的热水产生的蒸汽中处理5~10min;
(c)将步骤(b)处理后的猴头菇在78~82℃的热水产生的蒸汽中处理5~10min;
(d)将步骤(c)处理后的猴头菇在88~92℃的热水产生的蒸汽中处理15~20min。
4.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(2)中,预处理后的猴头菇的质量与水的体积之比为160~220g/L。
5.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(2)中,银耳冷水泡发后的质量与水的体积之比为80~120g/L。
6.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(3)中,小米的质量与水的体积之比为35~50g/L,紫薯的质量与水的体积之比为25~35g/L。
7.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(3)中,大火的加热功率为1000~1400W,小火的加热功率为240~480W。
8.根据权利要求1所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(3)中,冷却前进行灌装、脱气和灭菌处理。
9.根据权利要求8所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(3)中,脱气的温度为85~95℃,时间为15~25min。
10.根据权利要求8所述的一种猴头菇小米粥的制备方法,其特征在于:所述步骤(3)中,灭菌处理为120~130℃高压蒸汽灭菌,灭菌时间为20~30min。
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