CN103519136A - 一种香菇酱油的加工方法 - Google Patents
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Classifications
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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
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了一种香菇酱油的加工方法,其特征在于该方法采用了步骤(一)原料处理,步骤(二)酱油制备,步骤(三)包装等工艺步骤。本发明制备的香菇酱油,味道鲜美,能促进食欲,而且具有香菇的保健功能。本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域,具体涉及是一种香菇酱油的加工方法。
背景技术
酱油,用豆、麦、麸皮酿造的液体调味品。色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲,是中国的传统调味品。酱油俗称豉油,主要由大豆、淀粉、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂,除食盐的成分外,还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主,亦有鲜味、香味等。它能增加和改善菜肴的味道,还能增添或改变菜肴的色泽。
香菇是一种有益于人类健康的食品,鲜菇鲜嫩可口,干香菇香气袭人,受到人们的青眯。每100克香菇干品中含有蛋白质20克,膳食纤维31.6克,糖类30.9克,胡萝卜素20微克和亚油酸、海藻糖、腺嘌呤、各种维生素及微量元素。因而,自古以来就有“山珍”、“健康食品”、“植物性食品的顶峰”等美称。
香菇不但蛋白质含量高,而且质量好。已知香菇含的氨基酸种类有18种之多,其中有7种人体必需氨基酸,占氨基酸总量的35.9%。香菇中谷氨酸和天门冬氨酸的含量比其他使用食用菌类高,所以其味道特别鲜美。粮食(谷物)与豆类中通常缺乏的赖氨酸、甲硫氨酸在香菇中也很丰富。因此,在营养学上显得格外的重要。香菇的营养价值很高还在于它含有多种维生素。尤其是B族维生素、麦角甾醇和烟酸的含量,与其他食品相比高得多。香菇还含有抗坏血酸(维生素C)、泛酸、吡哆醇、生物素、叶酸、维生素B12等多种维生素。香菇中碳水化合物的含量高达60-70%,以半纤维素为最多。此外还有甘露醇、海藻糖、菌糖、葡萄糖、糖原、戊聚糖等。香菇海藻糖的含量达4.5%,这种糖是香菇的甜味成分之一。已糖是多糖的基本组成单位,也是能量的主要来源。戊糖除作为能源外,又是核酸的组成部分。香菇中所含的纤维即是构成细胞壁的成分,也是食物纤维的来源。干香菇中含灰分3.4%。灰分中含有各种人体所必需的矿物质元素,其中钾、磷、钠、铁含量尤多。钾对平衡食盐中的钠离子起着重要作用。患高血压症与进食过量的食盐有关,所以钾被认为是抑制高血压症发生的因子,有预防高血压病的作用。钾离子能中和进食类食品所产生的酸,使其保持弱碱性。磷是骨骼和牙齿的组成成分,对帮助幼儿的生长发育有重要的作用。铁是红细胞的组成成分,我国膳食中普遍缺乏铁,所以多食香菇等含铁量较高的食用菌,可以补血。
本发明的目的是要提供一种香菇酱油,迎合更多消费者对口味的追求,提高人们的喜食性,更会得到消费者的欢迎。
发明内容
本发明的目的在于提供一种香菇酱油的加工方法。
本发明的目的是通过以下技术方案实现的:
一种香菇酱油的加工方法,其特征在于,它包括以下工艺步骤:
步骤(一)原料处理:
选取非硫磺熏制、无霉变、无异味的香菇干品1千克,加水12千克或选取鲜香菇1千克,加水6千克,在70-80℃下加热1小时,滤去残渣,得香菇热水提取液,备用;
步骤(二)酱油制备:
取普通酿造酱油100千克,加香菇热水提取液10千克、蔗糖3千克、花椒240克、胡椒220克、八角170克、桂皮75克、姜2千克,在90℃下加热1小时,过滤,加入0.15%-0.4%的防腐剂,即得香菇酱油;
步骤(三)包装:
将步骤(二)制得的香菇酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空或充氮包装,即得香菇酱油成品。
所述的一种香菇酱油由上述制备方法制得。
本发明的有益效果
1、本发明制备的香菇酱油,味道鲜美,能促进食欲,而且具有香菇的保健功能。
2、本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明,而非是对本发明的限制。
实施例1
选取非硫磺熏制、无霉变、无异味的香菇干品1千克,加水12千克,在80℃下加热1小时,滤去残渣,得香菇热水提取液,备用;取普通酿造酱油100千克,加香菇热水提取液10千克、蔗糖3千克、花椒240克、胡椒220克、八角170克、桂皮75克、姜2千克,在90℃下加热1小时,过滤,加入0.25%的防腐剂,即得香菇酱油;将制得的香菇酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空包装,即得香菇酱油成品。
实施例2
选取鲜香菇1千克,加水6千克,在70℃下加热1小时,滤去残渣,得香菇热水提取液,备用;取普通酿造酱油100千克,加香菇热水提取液10千克、蔗糖3千克、花椒240克、胡椒220克、八角170克、桂皮75克、姜2千克,在90℃下加热1小时,过滤,加入0.35%的防腐剂,即得香菇酱油;将制得的香菇酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶充氮包装,即得香菇酱油成品。
Claims (2)
1.一种香菇酱油的加工方法,其特征在于,它包括以下工艺步骤:
步骤(一)原料处理:
选取非硫磺熏制、无霉变、无异味的香菇干品1千克,加水12千克或选取鲜香菇1千克,加水6千克,在70-80℃下加热1小时,滤去残渣,得香菇热水提取液;
步骤(二)酱油制备:
取普通酿造酱油100千克,加香菇热水提取液10千克、蔗糖3千克、花椒240克、胡椒220克、八角170克、桂皮75克、姜2千克,在90℃下加热1小时,过滤,加入0.15%-0.4%的防腐剂,即得香菇酱油;
步骤(三)包装:
将步骤(二)制得的香菇酱油在100℃下进行杀菌15分钟,冷却至90℃时装入透明玻璃瓶真空或充氮包装,即得香菇酱油成品。
2.一种如权利要求1所述的方法获得香菇酱油产品。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104305136A (zh) * | 2014-10-11 | 2015-01-28 | 谈茁 | 一种香菇保健酱油的制作方法 |
CN106174406A (zh) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | 菌菇酱油的制作方法 |
CN107232575A (zh) * | 2016-03-28 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | 一种蝉花酱油 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104305136A (zh) * | 2014-10-11 | 2015-01-28 | 谈茁 | 一种香菇保健酱油的制作方法 |
CN107232575A (zh) * | 2016-03-28 | 2017-10-10 | 浙江泛亚生物医药股份有限公司 | 一种蝉花酱油 |
CN107232575B (zh) * | 2016-03-28 | 2020-11-10 | 浙江泛亚保健食品有限公司 | 一种蝉花酱油 |
CN106174406A (zh) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | 菌菇酱油的制作方法 |
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