CN105994580A - 一种白蘑菇的加工方法 - Google Patents
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Abstract
本发明公开了一种白蘑菇的加工方法,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,沥干,保鲜处理,冷藏,干燥。本发明的优点是:能有效保留白蘑菇中的营养成分。
Description
技术领域
本发明涉及食用菌加工技术领域,具体涉及一种白蘑菇的加工方法。
背景技术
白蘑菇,学名叫双孢菇,它不仅是餐桌上的美味佳肴,而且有多种医用价值,能预防高血压、高血脂、冠心病等多种疾病,具有良好的保健作用,是世界上栽培最广、产量最多、消费最为普遍的一种食用菌。
现有加工白蘑菇时,往往采用晒干、烘干或冻干等方式让白蘑菇脱水,使其能长期保存,但白蘑菇特有的气味及营养成分流失严重。
发明内容
本发明的目的是提供一种白蘑菇的加工方法,该方法能有效保留白蘑菇中的营养成分。
本发明所采取的技术方案是一种白蘑菇的加工方法,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,沥干,保鲜处理,冷藏,干燥。
优选的,所述预处理是将新鲜白蘑菇采用浸泡液浸泡,该浸泡液由以下重量份数的组分制成:水100份、食盐0.1~0.3份、菊花提取物0.05~0.1份、橘皮提取物0.05~0.1份和茶籽提取物0.05~0.1份。
优选的,所述沥干采用旋转吹风的方式来进行,沥干温度为3℃~10℃。
优选的,所述保鲜处理采用保鲜液喷洒,然后用保鲜膜包裹;所述保鲜液由以下重量份数的组分制成:水100份、核桃提取物0.1~0.5份和粉葛提取物0.1~0.5份。
优选的,所述冷藏的时间为1-3天,冷藏的温度为1℃~3℃。
优选的,所述干燥采用冷冻干燥或低温干燥的方式来进行。
优选的,所述低温干燥是将白蘑菇置于含氮气量为90%~95%(体积比)的密封环境中在55℃~70℃条件下加热翻炒。
本发明的有益效果在于:新鲜白蘑菇经预处理,清洗,沥干,保鲜处理,冷藏,干燥后,能有效保留白蘑菇中的营养成分。相比现有直接将白蘑菇进行干燥的方式,本发明申请在干燥之前还增加了沥干和冷藏等步骤,能更好保留白蘑菇的色香味。
具体实施方式
为使本领域技术人员详细了解本发明的生产工艺和技术效果,下面以具体的生产实例来进一步介绍本发明的应用和技术效果。
实施例1
一种白蘑菇的加工方法,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,在6℃的条件下采用旋转吹风的方式来沥干,保鲜处理,2℃条件下冷藏2天,低温干燥。
其中,预处理是将新鲜白蘑菇采用浸泡液浸泡,该浸泡液由以下重量份数的组分制成:水100份、食盐0.2份、菊花提取物0.08份、橘皮提取物0.08份和茶籽提取物0.08份。
保鲜处理采用保鲜液喷洒,然后用保鲜膜包裹;所述保鲜液由以下重量份数的组分制成:水100份、核桃提取物0.3份和粉葛提取物0.3份。
低温干燥是将白蘑菇置于含氮气量为90%~95%(体积比)的密封环境中在62℃条件下加热翻炒。
实施例2
一种白蘑菇的加工方法,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,在3℃的条件下采用旋转吹风的方式来沥干,保鲜处理,3℃条件下冷藏3天,低温干燥。
预处理是将新鲜白蘑菇采用浸泡液浸泡,该浸泡液由以下重量份数的组分制成:水100份、食盐0.3份、菊花提取物0.1份、橘皮提取物0.1份和茶籽提取物0.1份。
保鲜处理采用保鲜液喷洒,然后用保鲜膜包裹;所述保鲜液由以下重量份数的组分制成:水100份、核桃提取物0.1份和粉葛提取物0.1份。
低温干燥是将白蘑菇置于含氮气量为90%~95%(体积比)的密封环境中在70℃条件下加热翻炒。
实施例3
一种白蘑菇的加工方法,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,在10℃的条件下采用旋转吹风的方式来沥干,保鲜处理,1℃条件下冷藏1天,冷冻干燥。
预处理是将新鲜白蘑菇采用浸泡液浸泡,该浸泡液由以下重量份数的组分制成:水100份、食盐0.1份、菊花提取物0.05份、橘皮提取物0.05份和茶籽提取物0.05份。
保鲜处理采用保鲜液喷洒,然后用保鲜膜包裹;所述保鲜液由以下重量份数的组分制成:水100份、核桃提取物0.5份和粉葛提取物0.5份。
对比例1
一种白蘑菇的加工方法,取新鲜白蘑菇,清洗,冷冻干燥。
对比例2
一种白蘑菇的加工方法,取新鲜白蘑菇,清洗,晒干。
对比例3
一种白蘑菇的加工方法,取新鲜白蘑菇,清洗,在60℃的条件下烘干。
为验证本发明的效果,特作以下检验:
从上表可以看出,经本发明方法制得的白蘑菇产品,相比采用直接冷冻干燥、晒干或烘干的传统加工方法,有效成分明显较高,说明采用本发明方法能很好地保留白蘑菇的营养物质;另还能有效解决口感不好的问题。在发泡食用后,口味更加香甜。
以上实施例仅用以说明而非限制本发明的技术方案,尽管参照上述实施例对本发明进行了详细说明,本领域技术人员应当理解,依然可以对本发明进行修改或者等同替换,而不脱离本发明的精神和范围的任何修改或局部替换,其均应涵盖在本发明的权利要求范围中。
Claims (7)
1.一种白蘑菇的加工方法,其特征在于,包括以下步骤:取新鲜白蘑菇,经预处理,清洗,沥干,保鲜处理,冷藏,干燥。
2.根据权利要求1所述的一种白蘑菇的加工方法,其特征在于:所述预处理是将新鲜白蘑菇采用浸泡液浸泡,该浸泡液由以下重量份数的组分制成:水100份、食盐0.1~0.3份、菊花提取物0.05~0.1份、橘皮提取物0.05~0.1份和茶籽提取物0.05~0.1份。
3.根据权利要求1所述的一种白蘑菇的加工方法,其特征在于:所述沥干采用旋转吹风的方式来进行,沥干温度为3℃~10℃。
4.根据权利要求1所述的一种白蘑菇的加工方法,其特征在于:所述保鲜处理采用保鲜液喷洒,然后用保鲜膜包裹;所述保鲜液由以下重量份数的组分制成:水100份、核桃提取物0.1~0.5份和粉葛提取物0.1~0.5份。
5.根据权利要求1所述的一种白蘑菇的加工方法,其特征在于:所述冷藏的时间为1-3天,冷藏的温度为1℃~3℃。
6.根据权利要求1所述的一种白蘑菇的加工方法,其特征在于:所述干燥采用冷冻干燥或低温干燥的方式来进行。
7.根据权利要求6所述的一种白蘑菇的加工方法,其特征在于:所述低温干燥是将白蘑菇置于含氮气量为90%~95%(体积比)的密封环境中在55℃~70℃条件下加热翻炒。
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CN108308503A (zh) * | 2018-04-25 | 2018-07-24 | 湖州草本连生物科技有限公司 | 降血糖植物蛋白固体饮料及其制备方法 |
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CN108308503A (zh) * | 2018-04-25 | 2018-07-24 | 湖州草本连生物科技有限公司 | 降血糖植物蛋白固体饮料及其制备方法 |
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