CN112914087A - 一种玫瑰菇酱及其制备方法 - Google Patents
一种玫瑰菇酱及其制备方法 Download PDFInfo
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- CN112914087A CN112914087A CN202110311964.8A CN202110311964A CN112914087A CN 112914087 A CN112914087 A CN 112914087A CN 202110311964 A CN202110311964 A CN 202110311964A CN 112914087 A CN112914087 A CN 112914087A
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- parts
- rose
- mushroom sauce
- annulata
- sauce
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Abstract
本发明涉及食品加工技术领域,公开了一种玫瑰菇酱及其制备方法。本发明公开的一种玫瑰菇酱,按质量份数计,包括有以下组分:大马士革玫瑰5~20份,大球盖菇50~100份,猴头菇2~20份,植物油10~80份,芝麻0.2~4份,核桃仁2~6份,红枣2~10份,丁香0.02~0.2份,茴香0.02~0.2份,桂皮0.01~0.1份,姜0.2~2份,食盐0.2~2份。本发明不仅具有大马士革玫瑰和大球盖菇的双重风味,而且为大马士革玫瑰的高值化加工利用提供了一条可行途径,增大了大马士革玫瑰的应用范围,提高了大马士革玫瑰的实用价值。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种玫瑰菇酱及其制备方法。
背景技术
大马士革玫瑰属于蔷薇科的落叶灌木,开花数量众多,花色也较为丰富,其种植成活率与栽培收益率较高,是世界公认的优质玫瑰品种。大马士革玫瑰花香纯粹、细致,属国际淡香型,花期相对集中,开花时散发出清甜的香味,是提取玫瑰精油和玫瑰水的重要原料,因而被广泛种植。
大球盖菇,是我国近年从欧洲引进的一种食用菇种。该菇是国际菇类交易市场十大菇种之一,具有非常广阔的发展前景。大球盖菇易于栽培,栽培技术简便粗放,可直接采用生料栽培,栽培原料来源丰富,具有很强的抗杂能力,抗逆性强,适应温度范围广,产量高,生产成本低。同时,大球盖菇不仅食味清香,肉质滑嫩,口感极好,而且营养丰富,富含蛋白质、多糖、矿质元素、维生素等生物活性物质,具有很高的营养价值。大球盖菇不论是爆炒,还是煎炸,还是煲汤、涮锅,都很受欢迎。
发明内容
本发明的目的是将大马士革玫瑰与大球盖菇相结合制备获得具有大马士革玫瑰和大球盖菇的双重风味的玫瑰菇酱,所述玫瑰菇酱不仅其风味具有特色,而且营养价值高,同时,为大马士革玫瑰的高值化加工利用提供了一条可行途径。
本发明的上述技术目的是通过以下技术方案得以实现的:一种玫瑰菇酱,按质量份数计,包括有以下组分:大马士革玫瑰5~20份,大球盖菇50~100份,猴头菇2~20份,植物油10~80份,芝麻0.2~4份,核桃仁2~6份,红枣2~10份,丁香0.02~0.2份,茴香0.02~0.2份,桂皮0.01~0.1份,姜0.2~2份,食盐0.2~2份。
通过采用上述技术方案,得到的玫瑰菇酱不仅具有大马士革玫瑰和大球盖菇的双重风味,既具有大马士革玫瑰的芳香甘甜,又有大球盖菇的鲜美清脆,清新芳香,味道鲜美,绿色环保,营养价值高,而且为大马士革玫瑰的高值化加工利用提供了一条可行途径,增大了大马士革玫瑰的应用范围,提高了大马士革玫瑰的实用价值。
同时,大马士革玫瑰独含有醇类香气成分:2-茨醇,具有刺激作用,溶于醇、醚,微溶于水。由于大球盖菇中富含甾醇、多糖、黄酮、皂苷以及氨基酸等,2-茨醇易与大球盖菇中的酸类成分发生酯化反应,生成酯类物质,不仅减少了2-茨醇对玫瑰菇酱的刺激性的影响,而且生成酯类物质可进一步增加玫瑰菇酱的芳香,使玫瑰菇酱的口味更佳。
需要说明的是,植物油为现今常用的食用植物油,可为花生油、菜籽油、芝麻油、棉籽油、葵花籽油、大豆油、亚麻油等中的一种或多种。
本发明的进一步设置为:按质量份数计,还包括有柠檬酸0.06~0.5份,安赛蜜0.002~0.03份。
通过采用上述技术方案,柠檬酸作为一种天然防腐剂和食品添加剂,不仅可提高玫瑰菇酱的保质期,使玫瑰菇酱易于存放。柠檬酸不仅促进2-茨醇的酯化反应,从而增加了玫瑰菇酱的香气,而且可促进大球盖菇中的多糖类成分的水解,利于人体对多糖的消化吸收。
安赛蜜是一种食品添加剂,其口味与甘蔗相似,化学性质稳定,不参与机体代谢,不提供能量,甜度较高,价格便宜,无致龋齿性,稳定性较好。同时,安赛蜜可促进酸类物质产生氢离子,从而可促进酯化反应的进行以及多糖的水解,有利于玫瑰菇酱的芳香的提升和丰富以及口感的进一步提升。
本发明的进一步设置为:按质量份数计,还包括有木糖醇2~10份。
通过采用上述技术方案,木糖醇甜度与蔗糖相当,溶于水时可吸收大量热量,是所有糖醇甜味剂中吸热值最大的一种,木糖醇不致龋且有防龋齿的作用,其代谢不受胰岛素调节,在人体内代谢完全。
木糖醇由于具有多个醇羟基,由于分子间作用力,可以促进玫瑰菇酱中酸类物质水解,促进酯化反应和多糖的水解,增加了玫瑰菇酱的芳香性,增加香气,而且木糖醇可与大球盖菇酱中含有的甾醇等醇类物质、大马士革玫瑰中醇类物质的相互溶解,有利于醇类营养物质溶至玫瑰菇酱的酱汁中,从而有利于营养物质醇类的消化吸收。
本发明的进一步设置为:按质量份数计,还包括有角鲨烯0.2~2份。
通过采用上述技术方案,角鲨烯又名三十碳六烯,是一种在人体胆固醇合成等代谢过程中产生的多不饱和烃类,摄入角鲨烯具有耐缺氧的功效、而且可以促进皮肤健康。由于玫瑰菇酱中含有植物油以及其它有机物成分,可促进角鲨烯溶于玫瑰菇酱的酱汁中,有利于人体对角鲨烯的消化吸收,同时,角鲨烯也可促进大马士革玫瑰和大球盖菇在中的有机营养成分溶于玫瑰菇酱的酱汁内,有利于有机营养物质的消化吸收,同时溶出至酱汁中的营养物质中包含来自大马士革玫瑰的具有芳香气味的醇类物质和酯类物质,从而增加了酱汁的香气,使玫瑰菇酱的芳香更加浓郁。
本发明的进一步设置为:按质量份数计,还包括有L-丙氨酸0.1~1份。
通过采用上述技术方案,L-丙氨酸是无色至白色结晶性粉末,溶于水、乙醇。作为一种食品添加剂,L-丙氨酸可增加调味品的调味效果。L-丙氨酸的加入,调节了玫瑰菇酱的酸味,尤其是可调节柠檬酸加入后的玫瑰菇酱的酸味,提升了玫瑰菇酱的口感,使口感更丰富。同时,根据相似相溶的原理,L-丙氨酸可促进与大马士革玫瑰中的氨基酸以及大球盖菇中的氨基酸溶出至玫瑰菇酱的酱汁,有利于人体对各类氨基酸的吸收,增加了玫瑰菇酱的营养价值,提升了人体对玫瑰菇酱的营养吸收。
本发明的进一步设置为:按质量份数计,还包括有胡椒酚0.01~0.08份。
通过采用上述技术方案,胡椒酚具有抗菌、解痉、镇静及升高白细胞的作用。加入胡椒酚不仅可增加玫瑰菇酱的保质期。同时,由于胡椒酚中酚羟基的作用,不仅促进玫瑰菇酱中酸类物质、醇类物质的溶出至玫瑰菇酱的酱汁中,有利于人体对酸类及醇类有机物的吸收消化,而且可起到调节玫瑰菇酱的酸度的作用,提升玫瑰菇酱的口感。同时,由于胡椒酚具有一定刺激性,在同时加入木糖醇于玫瑰菇酱中,由于木糖醇含有羟基,在分子间作用力、分子的团聚作用下,木糖醇可协同与胡椒酚形成分子团,从而实现在改善胡椒酚的刺激性的同时,提升了玫瑰菇酱的口感和香气。
一种玫瑰菇酱的制备方法,包括如下步骤:
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于85-90℃的水中煮6-20分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇、猴头菇置于植物油中110-120℃炸至1-5分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香、茴香、桂皮、姜,产生香气后,冷却至80-100℃依次加入大球盖菇、猴头菇、食盐、芝麻、核桃仁、红枣、大马士革玫瑰,100-110℃翻炒1-5分钟得到菇酱Ⅰ,停止加热,冷却至60-70℃;
向菇酱Ⅰ中加入柠檬酸、安赛蜜、木糖醇、角鲨烯、L-丙氨酸、胡椒酚,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度100~120℃,灭菌时间为30~50分钟,冷却。
通过采用上述技术方案,操作步骤简单、时间较短,炸制和炒酱,使大球盖菇和大马士革玫瑰相互混合均匀,使得到的玫瑰菇酱味道更鲜美,口感更佳。
具体实施方式
下面将以具体实施例对本发明的技术方案进行清楚、完整地描述。显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于85℃的水中煮6分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇50份、猴头菇2份置于植物油10份中110℃炸至1分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.02份、茴香0.02份、桂皮0.01份、姜0.2份,产生香气后,冷却至80℃依次加入大球盖菇50份、猴头菇2份、食盐0.2份、芝麻0.2份、核桃仁2份、红枣2份、大马士革玫瑰5份,100℃翻炒1分钟得到菇酱Ⅰ,停止加热,冷却至60℃;
向菇酱Ⅰ中加入柠檬酸0.06份、安赛蜜0.002份、木糖醇2份、角鲨烯0.2份、L-丙氨酸0.1份、胡椒酚0.01份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度100℃,灭菌时间为30分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例2
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于90℃的水中煮20分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇100份、猴头菇20份置于植物油80份中120℃炸至5分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.2份、茴香0.2份、桂皮0.1份、姜2份,产生香气后,冷却至100℃依次加入大球盖菇100份、猴头菇20份、食盐2份、芝麻4份、核桃仁6份、红枣10份、大马士革玫瑰20份,110℃翻炒5分钟得到菇酱Ⅰ,停止加热,冷却至70℃;
向菇酱Ⅰ中加入柠檬酸0.5份、安赛蜜0.03份、木糖醇10份、角鲨烯2份、L-丙氨酸1份、胡椒酚0.08份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度120℃,灭菌时间为50分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例3
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、木糖醇6份、角鲨烯1.1份、L-丙氨酸0.55份、胡椒酚0.045份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例4
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入安赛蜜0.016份、木糖醇6份、角鲨烯1.1份、L-丙氨酸0.55份、胡椒酚0.045份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例5
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、角鲨烯1.1份、L-丙氨酸0.55份、胡椒酚0.045份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例6
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、木糖醇6份、L-丙氨酸0.55份、胡椒酚0.045份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例7
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、木糖醇6份、角鲨烯1.1份、胡椒酚0.045份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例8
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、木糖醇6份、角鲨烯1.1份、L-丙氨酸0.55份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例9
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
向菇酱Ⅰ中加入柠檬酸0.28份、安赛蜜0.016份、角鲨烯1.1份、L-丙氨酸0.55份,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
实施例10
一种玫瑰菇酱的制备方法,包括如下步骤:(按质量份数计)
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于87.5℃的水中煮13分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇75份、猴头菇11份置于植物油45份中115℃炸至3分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香0.11份、茴香0.11份、桂皮0.055份、姜1.1份,产生香气后,冷却至90℃依次加入大球盖菇75份、猴头菇11份、食盐1.1份、芝麻2.1份、核桃仁4份、红枣6份、大马士革玫瑰12.5份,105℃翻炒3分钟得到菇酱Ⅰ,停止加热,冷却至65℃;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度110℃,灭菌时间为40分钟,冷却。
需要说明的是,所用植物油为花生油。
2.实验内容
取实施例1-10制备的玫瑰菇酱,每个实施例分别制备12份,分别进行如下测试:一、微生物检测:按照国家标准GB4789执行,主要检测项目包括菌落总数(cfu/g)、大肠菌群(MPN/100g)、致病菌。该微生物检测参考《DB11/516-2008半固态(酱)调味品卫生要求》中的要求:菌落总数cfu/g≤5000、大肠菌群MPN/100g≤30、致病菌不得检出。二、由20名训练有素的感官评价员对实施例1-10所制备的酱进行质量感官评价。采用模糊数学中的七度法对评分值进行分析,评语论域为:1.最难接受,2.较难接受,3.稍难接受,4.勉强接受,6.容易接受,7.最易接受;评定区域为味和香,其中,味,包括鲜、咸、甜、酸、辣,以诸味调和,醇厚绵长,具备独特鲜味为最容易接受。香,包括酱香、花香、酯香和不正常气味,酱香有醇厚感、花香有香甜感、酯香有清爽味,不正常气味包括涩味、焦糊味、臭味、哈喇味。记录每组实施例的数据,然后舍弃最大值以及最小值,剩下的数值求平均值,并记录。
3.产物性能表征
对各组实验进行记录,所得结果见表1和表2:
表1玫瑰菇酱的微生物检测结果表
表2玫瑰菇酱的质量感官评价结果表
通过上述数据可知,以上实施例所得玫瑰菇酱所检项目参数(菌落总数、大肠菌群、致病菌)均符合标准要求。同时,角鲨烯减少菌落的数量,有效延长菇酱的储藏时间。柠檬酸、木糖醇、角鲨烯的加入,均能提升玫瑰菇酱的香气。木糖醇可协同与胡椒酚形成分子团,从而实现在改善胡椒酚的刺激性的同时,提升了玫瑰菇酱的口感和香气。L-丙氨酸的加入,可调节柠檬酸加入后的玫瑰菇酱的酸味,提升了玫瑰菇酱的口感。
上述描述仅是对本发明较佳实施例的描述,并非对本发明范围的任何限定,本发明领域的普通技术人员根据上述揭示内容做的任何变更、修饰,均属于权利要求书的保护范围。
Claims (7)
1.一种玫瑰菇酱,其特征在于:按质量份数计,包括有以下组分:大马士革玫瑰5~20份,大球盖菇50~100份,猴头菇2~20份,植物油10~80份,芝麻0.2~4份,核桃仁2~6份,红枣2~10份,丁香0.02~0.2份,茴香0.02~0.2份,桂皮0.01~0.1份,姜0.2~2份,食盐0.2~2份。
2.根据权利要求1所述的一种玫瑰菇酱,其特征在于:按质量份数计,还包括有柠檬酸0.06~0.5份,安赛蜜0.002~0.03份。
3.根据权利要求1所述的一种玫瑰菇酱,其特征在于:按质量份数计,还包括有木糖醇2~10份。
4.根据权利要求1所述的一种玫瑰菇酱,其特征在于:按质量份数计,还包括有角鲨烯0.2~2份。
5.根据权利要求1所述的一种玫瑰菇酱,其特征在于:按质量份数计,还包括有L-丙氨酸0.1~1份。
6.根据权利要求1所述的一种玫瑰菇酱,其特征在于:按质量份数计,还包括有胡椒酚0.01~0.08份。
7.一种用于制备如权利要求1至6任一项所述的一种玫瑰菇酱的方法,其特征在于:包括如下步骤:
S1,原料准备:将大球盖菇、猴头菇清洗后,除去杂质和泥根,置于85-90℃的水中煮6-20分钟,沥水凉透,切丁备用,将大马士革玫瑰清洗、沥干、切碎;
S2,油炸:将大球盖菇、猴头菇置于植物油中110-120℃炸至1-5分钟,捞出控干油;
S3,炒酱:将植物油加热至烟点后,加入丁香、茴香、桂皮、姜,产生香气后,冷却至80-100℃依次加入大球盖菇、猴头菇、食盐、芝麻、核桃仁、红枣、大马士革玫瑰,100-110℃翻炒1-5分钟得到菇酱Ⅰ,停止加热,冷却至60-70℃;
向菇酱Ⅰ中加入柠檬酸、安赛蜜、木糖醇、角鲨烯、L-丙氨酸、胡椒酚,搅拌均匀,得到菇酱Ⅱ;
S4,灌装杀菌:将S3中得到的菇酱装罐,密封杀菌,灭菌温度100~120℃,灭菌时间为30~50分钟,冷却。
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CN106509850A (zh) * | 2016-11-04 | 2017-03-22 | 仙芝科技(福建)股份有限公司 | 猴头菇除腥去苦制品的制作配方及其制作工艺 |
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