CN107279955A - 茶树菇酱的制作方法 - Google Patents
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Abstract
本发明公开了一种茶树菇酱的制作方法，其特征在于：采用茶树菇、面粉为主要原料，平菇为辅料，经过茶树菇打浆、浆液调配；平菇热萃取、过滤；面粉蒸料、制曲、混合、发酵制醅、磨细、调制等步骤制作而成。采用本方法制作的茶树菇酱味道鲜美、营养齐全、色泽鲜亮，具有茶树菇及平菇的活性成分，咸淡适口，无霉花和杂质，既可蘸食也可佐餐，食用方式丰富多样，具有补肾、治腰酸痛、健脾等保健功效。
Description
技术领域
本发明涉及食品深制作领域，尤其是涉及一种茶树菇酱的制作方法。
背景技术
茶树菇，柱状田头菇，是一种食药用菌，菌盖细嫩、柄脆、昧纯香、鲜美可口，因野生于油茶树的枯干上也得名茶树菇。状田头菇营养丰富，蛋白质含量高，含有多种人体必需氨基酸，并且含有丰富的B族维生素和钾、钠、钙、镁、铁、锌等矿质元素。柱状田头菇具有清热、平肝、明目、利尿、健脾之功效。其味道鲜美，脆嫩可口，又具有较好的保健作用，是美味珍稀的食用菌之一。目前茶树菇为原料制作的茶树菇酱，未见相关报道及相关产品上市。
发明内容
本发明提供一种色泽鲜亮、味道可口、绿色健康、营养多样的茶树菇酱的制作方法，本方法提高原料的利用率，充分保留原料中的营养物质，还具有操作简单、便于掌握等优点。
本发明采取的技术方案是：
一种茶树菇酱的制作方法，其特征在于，采用以下步骤：
a、茶树菇预处理：挑选无病虫害的茶树菇，去除杂质，洗净后切成丁，加入其重量2-3倍的浓度为8-12%的维生素c溶液进行打浆，用60-80目的筛网过滤，制得茶树菇浆液和茶树菇渣，备用，以维生素c溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向茶树菇浆液中加入食盐，调配盐浓度为13-15%的茶树菇盐溶液，备用；
c、平菇预处理：挑选成熟完整的平菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.5-1cm的长条，制得平菇条，将平菇条放在其重量1-2倍的水中煎煮，温度控制为85-90℃，煮制20-30min，重复煎煮3-5次，将煎煮液混合，过滤制得萃取液和平菇渣；
d、面粉整料：将面粉与平菇萃取液按10:（3-4）的重量比进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至20-24℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为36-40℃，发酵时间为6-8天，即为成熟的面粒曲；
f、发酵酿制：将发酵成熟的面粒曲放入消毒后的发酵缸内，并加入面粒曲重量35-45%的茶树菇渣、15-25%的平菇渣，用消过毒的棍棒将面粒曲耙平后自然升温，然后按成熟面粒曲重量的80-100%的比例在面粒曲表面层缓慢注入茶树菇汁盐水，将面层压实，缸口加盖保温50-52℃发酵，两天后第一次搅拌，以后每天搅拌一次，8-10天后为成熟酱醅，将原料渣继续进行发酵，能够提高原料的利用率；
g、调制：将成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至65-70℃，加入成熟酱醅重量0.2-0.3%的五香粉、0.04-0.06%的糖精、0.14-0.16%的柠檬酸、0.04-0.06%的山梨酸钾、0.8-1.2%的饮用水，搅拌均匀，制得茶树菇酱。
有益效果：采用本方法制作的茶树菇酱味道鲜美、营养齐全、色泽鲜亮，具有茶树菇及平菇的活性成分，咸淡适口，无霉花和杂质，既可蘸食也可佐餐，食用方式丰富多样，具有补肾、治腰酸痛、渗湿、健脾、止泻等保健功效。
具体实施方式
实施例1：一种茶树菇酱的制作方法，其特征在于，采用以下步骤：
a、茶树菇预处理：挑选无病虫害的茶树菇，去除杂质，洗净后切成丁，向5kg的茶树菇丁中加入10kg的浓度为8%的维生素c溶液进行打浆，用60目的筛网过滤，制得茶树菇浆液和茶树菇渣，备用，以维生素c溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向10kg的茶树菇浆液中加入食盐，调配盐浓度为15%的茶树菇盐溶液，备用；
c、平菇预处理：挑选成熟完整的平菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.5cm的长条，制得平菇条，将2kg平菇条放在2kg的水中煎煮，温度控制为85℃，煮制30min，重复煎煮5次，将煎煮液混合，过滤制得萃取液和平菇渣；
d、面粉整料：向10kg面粉中加入3kg平菇萃取液进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至20℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为36℃，发酵时间为8天，即为成熟的面粒曲；
f、发酵酿制：取10kg发酵成熟的面粒曲放入消毒后的发酵缸内，并加入3.5kg的茶树菇渣、2.5kg的平菇渣，用消过毒的棍棒将面粒曲耙平后自然升温，然后在面粒曲表面缓慢注入8kg的茶树菇盐溶液，将面层压实，缸口加盖保温50℃发酵，两天后第一次搅拌，以后每天搅拌一次，10天后为成熟酱醅；
g、调制：将10kg的成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至65℃，加入0.02kg的五香粉、0.004kg的糖精、0.014kg的柠檬酸、0.004kg的山梨酸钾、0.08kg的饮用水，搅拌均匀，制得茶树菇酱。
实施例2：一种茶树菇酱的制作方法，其制作方法采用以下步骤：
a、茶树菇预处理：挑选无病虫害的茶树菇、蟹味菇、花菇，去除杂质，洗净后切成丁，取2kg的茶树菇丁、1kg的蟹味菇丁、1kg的花菇丁混合均匀，制得混合原料，向混合原料中加入其10kg的浓度为10%的维生素c溶液进行打浆，用70目的筛网过滤，制得茶树菇浆液和茶树菇渣，备用，以维生素c溶液将原料打浆，既可避免原料氧化变色，又可以丰富成品酱的营养成分；
b、调配：向10kg的茶树菇浆液中加入食盐，调配盐浓度为14%的茶树菇盐溶液，备用；
c、平菇预处理：挑选成熟完整的平菇、牛樟菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.8cm的长条，制得平菇条、牛樟菇条，取1.8kg的平菇条与0.2kg的牛樟菇条混合均匀后放入3kg的水中煎煮，温度控制为88℃，煮制25min，重复煎煮4次，将煎煮液混合，过滤制得萃取液和平菇渣；
d、面粉整料：向10kg面粉中加入3.5kg平菇萃取液、0.5kg的山楂粉、0.5kg的山药粉进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至22℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为38℃，发酵时间为7天，即为成熟的面粒曲；
f、发酵酿制：取10kg发酵成熟的面粒曲放入消毒后的发酵缸内，并加入4kg的茶树菇渣、2kg的平菇渣、1kg的菱角粉、0.5kg的红薯粉，用消过毒的棍棒将面粒曲耙平后自然升温，然后在面粒曲表面缓慢注入9kg的茶树菇盐溶液，将面层压实，缸口加盖保温51℃发酵，两天后第一次搅拌，以后每天搅拌一次，9天后为成熟酱醅；
g、调制：将10kg的成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至68℃，加入0.025kg的五香粉、0.005kg的糖精、0.015kg的柠檬酸、0.005kg的山梨酸钾、0.1kg的饮用水，搅拌均匀，制得茶树菇酱。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种茶树菇酱的制作方法，其特征在于，采用以下步骤：
a、茶树菇预处理：挑选无病虫害的茶树菇，去除杂质，洗净后切成丁，加入其重量2-3倍的浓度为8-12%的维生素c溶液进行打浆，用60-80目的筛网过滤，制得茶树菇浆液和茶树菇渣，备用；
b、调配：向茶树菇浆液中加入食盐，调配盐浓度为13-15%的茶树菇盐溶液，备用；
c、平菇预处理：挑选成熟完整的平菇，去除表面泥土等杂质，清理干净后手工撕成长度为0.5-1cm的长条，制得平菇条，将平菇条放在其重量1-2倍的水中煎煮，温度控制为85-90℃，煮制20-30min，重复煎煮3-5次，将煎煮液混合，过滤制得萃取液和平菇渣；
d、面粉整料：将面粉与平菇萃取液按10:（3-4）的重量比进行均匀拌和，揉成细长条，切成蚕豆粒大小，放入蒸锅蒸制，蒸熟后自然冷却至20-24℃时接入米曲霉菌种子；
e、面曲制作：将接入米曲霉菌种子的面粒放入曲池中培养，培养温度为36-40℃，发酵时间为6-8天，即为成熟的面粒曲；
f、发酵酿制：将发酵成熟的面粒曲放入消毒后的发酵缸内，并加入面粒曲重量35-45%的茶树菇渣、15-25%的平菇渣，用消过毒的棍棒将面粒曲耙平后自然升温，然后按成熟面粒曲重量的80-100%的比例在面粒曲表面层缓慢注入茶树菇汁盐水，将面层压实，缸口加盖保温50-52℃发酵，两天后第一次搅拌，以后每天搅拌一次，8-10天后为成熟酱醅；
g、调制：将成熟酱醅用螺旋机磨细过筛，同时通入蒸汽加热至65-70℃，加入成熟酱醅重量0.2-0.3%的五香粉、0.04-0.06%的糖精、0.14-0.16%的柠檬酸、0.04-0.06%的山梨酸钾、0.8-1.2%的饮用水，搅拌均匀，制得茶树菇酱。
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| CN109393425A (zh) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | 一种茶树菇香菇柄超微粉发酵调味料及其生产方法 |
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| CN104187566A (zh) * | 2014-07-15 | 2014-12-10 | 柴华 | 一种山慈菇酱的制备方法 |
| CN104605333A (zh) * | 2015-02-10 | 2015-05-13 | 刘永 | 双孢菇酱的制作方法 |
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| CN104187566A (zh) * | 2014-07-15 | 2014-12-10 | 柴华 | 一种山慈菇酱的制备方法 |
| CN104605333A (zh) * | 2015-02-10 | 2015-05-13 | 刘永 | 双孢菇酱的制作方法 |
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| CN109393448A (zh) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | 一种茶树菇超微粉发酵酱糕及其生产方法 |
| CN109393425A (zh) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | 一种茶树菇香菇柄超微粉发酵调味料及其生产方法 |
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