CN114568670A - 一种菇精及其制备方法 - Google Patents
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- 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
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种菇精及其制备方法。其原料包括盐:18%~22%、葡萄糖:20%~24%、麦芽糖醇:9%~11%、小麦淀粉:14~16%、核苷酸二钠:4~6%、柠檬酸:0.28~0.33%、甘氨酸:0.08~0.12%、松茸粉:0.08~0.12%、羊肚菌粉:0.08~0.12%、香菇提取物:0.7~1.3%等;所述百分比为质量百分比。本发明的菇精可以保证无味精的情况下,加入菜肴中提高其鲜美度,并且可以丰富口味,使调味料中有菌菇香味,可以满足人们不同的口味需要。
Description
技术领域
本发明属于调味品领域,具体涉及一种菇精及其制备方法。
背景技术
味精又称味素,是调味料的一种,主要作用是增加食品的鲜味。味精的主要成分是谷氨酸钠,谷氨酸是脑组织氧化代谢的氨基酸之一,对改进和维持丘脑的机能是十分重要的。
但是味精食用过多的话会对身体产生危害。食用过多的味精会导致人体血液中谷氨酸升高,谷氨酸在脑组织中经酶催化可转变成一种抑制性神经递质,会使人产生眩晕,头痛,嗜睡,肌肉痉挛等一系列症状。部分敏感类人可能出现消瘦,骨头酸痛,肌肉无力等症状。对于儿童影响尤为明显,会常常感到口渴,妨碍骨骼发育。婴幼儿食用大量的味精后还可以导致血液中的锌从尿液中排出引起机体缺锌,影响生长发育,缺锌会导致智力低下,性发育迟缓,机体抵抗力下降,容易出现感冒着凉、气管炎、肺炎。
正常人每日摄钠1-2克便可满足生理的需要(联合国推荐每人每天摄入食盐为8克以下,食盐主要成分为氯化钠),如过食则可造成体内水钠潴留,导致血管管腔变细,血管阻力加大,血容量增多,加重心、肾负担,致使血压升高。另外,味精中还含有少量氯化钠。
因此,目前现有的菇精都含有味精,且大部分配料单一,营养较少,且口味单调,不能满足人们不同的口味需求。
发明内容
本发明所要解决的技术问题是为了克服目前市面上的菇精中都加入味精而具有一定食用风险的缺陷,提供一种菇精及其制备方法。本发明在保证无味精加入的情况下,提高菜肴的鲜美度并带来菇菌鲜味。
现有技术中的菇精通常含有味精,虽然有不含味精的菇精,但是其调味效果不能满足大众的口味需求。本发明创造性地选择了不同的组分进行组合,并摸索了各组分的含量,最终制备得到的菇精调味效果好,且可以不含味精。
本发明第一方面涉及一种菇精,其原料包括盐:18%~22%、葡萄糖:20%~24%、麦芽糖醇:9%~11%、小麦淀粉:14~16%、核苷酸二钠:4~6%、柠檬酸:0.28~0.33%、甘氨酸:0.08~0.12%、松茸粉:0.08~0.12%、羊肚菌粉:0.08~0.12%、香菇提取物:0.7~1.3%、姬松茸提取物:0.45~0.55%、灰树花提取物:0.45~0.55%、硅酸钙:0.28~0.32%、水解植物蛋白:0.9~1.3%、安琪酵母FA62:2.5~3.3%、安琪酵母KU012:0.8~1.2%、干贝素:0.28~0.32%、西里西亚香菇香精:0.08~0.12%、香菇香精:0.28~0.32%、丙氨酸:16~20%以及植物油:0.7~1.3%;所述百分比为各组分占所述原料总质量的百分比。
较佳地,所述菇精不含味精。
在本发明一较佳实施方案中,所述原料由盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%以及植物油:1%组成;所述百分比为各组分占所述原料总质量的百分比。
所述菇精的制备方法可为本领域常规,优选包括以下步骤:
(1)将所述原料混合后通过超微粉碎机进行粉碎;
(2)然后加入7~10%原料总重量的水搅拌均匀后进行造粒烘干;
(3)然后过筛,使菇精的粒径范围在1mm~3mm之间,之后装袋备用。
本发明第二面涉及一种菇精的制备方法,其包括以下步骤:
(1)将原料混合后通过超微粉碎机进行粉碎;
(2)然后加入7~10%原料总重量的水搅拌均匀后进行造粒烘干;
(3)然后过筛,使菇精的粒径范围在1mm~3mm之间,之后装袋备用;
所述原料包括:盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%以及植物油:1%;所述百分比为各组分占所述原料总质量的百分比。
较佳地,所述原料不含味精。
在本发明一较佳实施方案中,所述原料由:盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%以及植物油:1%组成;所述百分比为各组分占所述原料总质量的百分比。
本发明所用试剂和原料均市售可得。
本发明的积极进步效果在于:
不添加味精的菇精可以保证无味精的情况下,加入菜肴中提高其鲜美度,并且可以丰富口味,使调味料中有菌菇香味,可以满足人们不同的口味需要,同时营养较多,有利于人们的身体健康,该菇精保留了天然香菇的风味、滋味和营养成分,香菇还含有多种维生素、矿物质,对促进人体新陈代谢,提高机体适应力有很大作用。其他配料可以使口味丰富,引起食欲,口味更加丰富。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
若没有特殊说明,以下实施例中的“%”为各原料占原料总重量的百分比。
实施例1
1:原料配比:盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%、植物油:1%。
2:将上述原料通过超微粉碎机进行粉碎。
3:加入10%原料总重量的水搅拌均匀,进行造粒烘干,然后过筛,使菇精的粒径范围在1mm~3mm之间,然后装袋备用。
实施例2
1:原料配比:盐:19%、葡萄糖:23%、麦芽糖醇:11%、小麦淀粉:15.3%、核苷酸二钠:4.5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:17.5%、植物油:1%。
2:将上述原料通过超微粉碎机进行粉碎。
3:加入8%原料总重量的水搅拌均匀,进行造粒烘干,然后过筛,使菇精的粒径范围在1mm~3mm之间,然后装袋备用。
实施例3
1:原料配比:盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.28%、甘氨酸:0.12%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1.2%、姬松茸提取物:0.46%、灰树花提取物:0.54%、硅酸钙:0.28%、水解植物蛋白:1.12%、安琪酵母FA62:2.9%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.28%、丙氨酸:17.2%、植物油:1%。
2:将上述原料通过超微粉碎机进行粉碎。
3:加入7%原料总重量的水搅拌均匀,进行造粒烘干,然后过筛,使菇精的粒径范围在1mm~3mm之间,然后装袋备用。
对比实施例1
1:原料配比:盐:22%、葡萄糖:24%、麦芽糖醇:11.1%、小麦淀粉:15.3%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:2.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、丙氨酸:18%、植物油:1.3%。
2:将上述原料通过超微粉碎机进行粉碎。
3:加入10%原料总重量的水搅拌均匀,进行造粒烘干,然后过筛,使菇精的粒径范围在1mm~3mm之间,然后装袋备用。
对比实施例2
1:原料配比:盐:18%、葡萄糖:22%、麦芽糖醇:13%、小麦淀粉:17.4%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:0.5%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:2%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.2%、丙氨酸:15.5%、植物油:2%。
2:将上述原料通过超微粉碎机进行粉碎。
3:加入10%原料总重量的水搅拌均匀,进行造粒烘干,然后过筛,使菇精的粒径范围在1mm~3mm之间,然后装袋备用。
结果
实施例1~3与对比实施例1~2所获得的菇精进行比较发现,实施例1~3获得的菇精更加鲜美,且口味更加丰富,保留了天然菇精的风味和营养成分,味道鲜美,且比对比实施例中的菇精更加引起食欲。
Claims (7)
1.一种菇精,其特征在于,其原料包括盐:18%~22%、葡萄糖:20%~24%、麦芽糖醇:9%~11%、小麦淀粉:14~16%、核苷酸二钠:4~6%、柠檬酸:0.28~0.33%、甘氨酸:0.08~0.12%、松茸粉:0.08~0.12%、羊肚菌粉:0.08~0.12%、香菇提取物:0.7~1.3%、姬松茸提取物:0.45~0.55%、灰树花提取物:0.45~0.55%、硅酸钙:0.28~0.32%、水解植物蛋白:0.9~1.3%、安琪酵母FA62:2.5~3.3%、安琪酵母KU012:0.8~1.2%、干贝素:0.28~0.32%、西里西亚香菇香精:0.08~0.12%、香菇香精:0.28~0.32%、丙氨酸:16~20%以及植物油:0.7~1.3%;所述百分比为质量百分比。
2.如权利要求1所述的菇精,其特征在于,所述原料由盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%以及植物油:1%组成;所述百分比为质量百分比。
3.如权利要求1所述的菇精,其特征在于,所述原料不含味精。
4.如权利要求1~3任一项所述的菇精,其特征在于,所述菇精的制备包括以下步骤:
(1)将所述原料混合后通过超微粉碎机进行粉碎;
(2)然后加入7~10%原料总重量的水搅拌均匀后进行造粒烘干;
(3)然后过筛,使菇精的粒径范围在1mm~3mm之间,之后装袋备用。
5.一种菇精的制备方法,其特征在于,其包括以下步骤:
(1)将原料混合后通过超微粉碎机进行粉碎;
(2)然后加入7~10%原料总重量的水搅拌均匀后进行造粒烘干;
(3)然后过筛,使菇精的粒径范围在1mm~3mm之间,之后装袋备用;
所述原料包括:盐:18%~22%、葡萄糖:20%~24%、麦芽糖醇:9%~11%、小麦淀粉:14~16%、核苷酸二钠:4~6%、柠檬酸:0.28~0.33%、甘氨酸:0.08~0.12%、松茸粉:0.08~0.12%、羊肚菌粉:0.08~0.12%、香菇提取物:0.7~1.3%、姬松茸提取物:0.45~0.55%、灰树花提取物:0.45~0.55%、硅酸钙:0.28~0.32%、水解植物蛋白:0.9~1.3%、安琪酵母FA62:2.5~3.3%、安琪酵母KU012:0.8~1.2%、干贝素:0.28~0.32%、西里西亚香菇香精:0.08~0.12%、香菇香精:0.28~0.32%、丙氨酸:16~20%以及植物油:0.7~1.3%;所述百分比为质量百分比。
6.如权利要求5所述的制备方法,其特征在于,所述原料由:盐:20%、葡萄糖:22%、麦芽糖醇:10%、小麦淀粉:15.3%、核苷酸二钠:5%、柠檬酸:0.3%、甘氨酸:0.1%、松茸粉:0.1%、羊肚菌粉:0.1%、香菇提取物:1%、姬松茸提取物:0.5%、灰树花提取物:0.5%、硅酸钙:0.3%、水解植物蛋白:1.1%、安琪酵母FA62:3%、安琪酵母KU012:1%、干贝素:0.3%、西里西亚香菇香精:0.1%、香菇香精:0.3%、丙氨酸:18%以及植物油:1%组成;所述百分比为质量百分比。
7.如权利要求5所述的制备方法,其特征在于,所述原料不含味精。
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