CN107439914A - A kind of preparation method of Lenlinus edodes soup - Google Patents
A kind of preparation method of Lenlinus edodes soup Download PDFInfo
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- CN107439914A CN107439914A CN201710754767.7A CN201710754767A CN107439914A CN 107439914 A CN107439914 A CN 107439914A CN 201710754767 A CN201710754767 A CN 201710754767A CN 107439914 A CN107439914 A CN 107439914A
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Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of preparation method of Lenlinus edodes soup, including：1) stripping and slicing after mushroom is cleaned, microwave blanching 60~120 seconds under 300~400W power；2) carrot and peeling Chinese yam are cleaned into stripping and slicing, it is mixed and added to the obtained mushroom of step 1) pretreatment in boiling water, after 80~160 DEG C of heating boil 30~90 minutes, starch is added in system and is well mixed to boiling, continue to stop heating, cooling after being heated to boiling.Lenlinus edodes soup nutritious, that fragrance is moderate, flavour is preferable, color is tempting and solid content dissolution rate is higher has been made using simple method in the present invention.Wherein, the present invention is in certain power environment by mushroom by carrying out microwave blanching, can effectively remove mushroom per se with bitter taste astringent taste, the flavor of Lenlinus edodes soup made from improvement；By adding a certain amount of Chinese yam and carrot, the Lenlinus edodes soup of acquisition can be made there is the effect of hypertension and hyperlipemia, improve human body intestinal canal flora, be calm.
Description
Technical field
The present invention relates to technical field of food science, especially a kind of preparation method of Lenlinus edodes soup.
Background technology
Mushroom is Basidiomycetes Agaricales Tricholomataceae fungi, also known as spends gill fungus, fragrant letter, vertebra young pilose antler, winter wild rice, thick mushroom, flower mushroom, its taste
Road is delicious, frequently as the bulk raw material of edible dish.Mushroom is the famous edible mushroom in China, is known as the title of " mountain delicacy ".China is ancient
Mushroom described in nationality " QI invigorating is not hungry, controls wind blood-breaking and beneficial stomach helps food ", available for treatment headache, dizziness.Modern study proves, fragrant
Mushroom is rich in albumen and dietary fiber, and fat is relatively low, and containing abundant mineral element and vitamin, such as calcium, phosphorus, iron, vitamin
Bl, vitamin B2, niacin.Mushroom is also containing abundant provitamin D (ergosterol and fungisterol), for disease-resistant, prevention
Flu and treatment flu have good result；Mushroom contains abundant lentinan, and lentinan has antitumor, anti-oxidant, anti-
The multiple biological activities such as infection.Mushroom contains double stranded RNA, can induce and produce interferon, have anti-virus ability；Mushroom
In also (Lentysin) containing Eritadenine, it can prevent vascular sclerosis, reduce blood pressure.However, contained vitamin C is very in mushroom
It is few, and the A and A that is deficient in vitamin is former.Mushroom except containing abundant nutriment, itself containing special fragrance, mushroom
Volatile ingredient is mainly some sulfur-bearings and eight carbon compounds, wherein the most importantly heterocyclic compound of sulfur-bearing, he
Be the most important part of mushroom flavor, as dimethyl disulfide, NSC 97324, methyl mercapto NSC 97324,
1,2,4- tri- tiacyclopentane, 1,2,3,5,6- five thia cycloheptane.
The content of the invention
The purpose of the present invention is：Offer one kind is nutritious, fragrance is moderate, flavour is preferable, color is tempting and solid content is molten
The preparation method of the higher Lenlinus edodes soup of extracting rate.
Technical scheme：The present invention provides a kind of preparation method of Lenlinus edodes soup, comprises the following steps：
1) stripping and slicing after mushroom is cleaned, microwave blanching 60~120 seconds under 300~400W power；
2) carrot and peeling Chinese yam are cleaned into stripping and slicing, the mushroom then obtained with step 1) pretreatment is mixed and added to
In boiling water, after 80~160 DEG C of heating boil 30~90 minutes, to boiling addition starch in system and being well mixed, continue to heat
Stop heating after to boiling, cooling, produce Lenlinus edodes soup.
In order to improve the mouthfeel of Lenlinus edodes soup and nutritive value, make in step 2), the quality of the mushroom of addition and the body of water
The ratio between product is 50~75g/L, and the ratio between the quality of Chinese yam and the volume of water are 15~20g/L, the quality of carrot and the volume of water it
Than for 20~30g/L；Flavoring is ginger, green onion and salt, and the ratio between the quality of the ginger of addition and the volume of water are 4~6g/L, the matter of green onion
The ratio between amount and the volume of water are 4~6g/L, and the ratio between the quality of salt and the volume of water are 4~6g/L；The quality of the starch of addition with
The ratio between volume of water is 15~20g/L；Heating-up temperature is 120~140 DEG C.
Beneficial effect：The present invention is using simple method has been made nutritious, fragrance is moderate, flavour is preferable, color lures
People and the higher Lenlinus edodes soup of solid content dissolution rate.Wherein, mushroom is carried out microwave blanching by the present invention under certain power, can be had
Effect remove mushroom per se with bitter taste astringent taste, the flavor of Lenlinus edodes soup made from improvement；By add a certain amount of Chinese yam and
Carrot, makes the Lenlinus edodes soup of acquisition have the effect of hypertension and hyperlipemia, improve human body intestinal canal flora, be calm.
Embodiment
Embodiment 1
The preparation method of Lenlinus edodes soup is：Take it is fresh, without damage and uniform mushroom 50g, separately take fresh carrot
20g, peeling Chinese yam 15g, are cut into 1cm*1cm bulk after mushroom, carrot and Chinese yam being cleaned up with water.By the perfume (or spice) of stripping and slicing
Mushroom 300w microwaves blanching 90s in micro-wave oven, 5ml water is added before microwave blanching into mushroom, prevent that sample is sent out in microwave process
Green coke.1000ml water is added in digester, after heating water to boiling, after the carrot of stripping and slicing, Chinese yam and microwave blanching
Mushroom be added in digester, 5g ginger, 5g green onions and 4g salt are added into digester, 120 DEG C carry out heating and boil, and boil 45
After minute, by 15g starch dispersions in 25mL water after be added in digester and stir, continue after being heated to the boiling of bacterium soup
Stop heating, be cooled to room temperature post package, sterilization, obtain Lenlinus edodes soup finished product.
Embodiment 2
The preparation method of Lenlinus edodes soup is：Take it is fresh, without damage and uniform mushroom 50g, separately take fresh carrot
20g, peeling Chinese yam 15g, are cut into 1cm*1cm bulk after mushroom, carrot and Chinese yam being cleaned up with water.Then by stripping and slicing
Mushroom in microwave equipment 300w microwaves blanching 90s, before microwave blanching into mushroom add 5ml water, prevent in microwave process
Coking occurs for sample.1000ml water is added in digester, after heating water to boiling, by the carrot, Chinese yam and microwave of stripping and slicing
Mushroom after blanching is added in digester, and 5g ginger, 5g green onions and 4g salt are added into digester, and 140 DEG C carry out heating and boil,
After boiling 45 minutes, by 15g starch dispersions in 25mL water after be added in digester and stir, continue to be heated to bacterium soup
Stop heating after boiling, be cooled to room temperature post package, sterilization, obtain Lenlinus edodes soup finished product.
Embodiment 3
The preparation method of Lenlinus edodes soup is：Take it is fresh, without damage and uniform mushroom 75g, separately take fresh carrot
30g, peeling Chinese yam 20g, are cut into 1cm*1cm bulk after mushroom, carrot and Chinese yam being cleaned up with water.Then by stripping and slicing
Mushroom in microwave equipment 400w microwaves blanching 60s, before microwave blanching into mushroom add 5ml water, prevent in microwave process
Coking occurs for sample.1000ml water is added in digester, after heating water to boiling, by the carrot, Chinese yam and microwave of stripping and slicing
Mushroom after blanching is added in digester, and 6g ginger, 4g green onions and 6g salt are added into digester, and 120 DEG C carry out heating and boil,
After boiling 30 minutes, by 15g starch dispersions in 25mL water after be added in digester and stir, continue to be heated to bacterium soup
Stop heating after boiling, be cooled to room temperature post package, sterilization, obtain Lenlinus edodes soup finished product.
Embodiment 4
The preparation method of Lenlinus edodes soup is：Take it is fresh, without damage and uniform mushroom 100g, separately take fresh carrot
25g, peeling Chinese yam 20g, are cut into 1cm*1cm bulk after mushroom, carrot and Chinese yam being cleaned up with water.Then by stripping and slicing
Mushroom in microwave equipment 300w microwaves blanching 120s, before microwave blanching into mushroom add 5ml water, prevent in microwave process
Coking occurs for sample.1000ml water is added in digester, after heating water to boiling, by the carrot, Chinese yam and microwave of stripping and slicing
Mushroom after blanching is added in digester, and 6g ginger, 4g green onions and 6g salt are added into digester, and 140 DEG C carry out heating and boil,
After boiling 30 minutes, by 20g starch dispersions in 25mL water after be added in digester and stir, continue to be heated to bacterium soup
Stop heating after boiling, be cooled to room temperature post package, sterilization, obtain Lenlinus edodes soup finished product.
Embodiment 5
The preparation method of Lenlinus edodes soup is：Take it is fresh, without damage and uniform mushroom 100g, separately take fresh carrot
30g, peeling Chinese yam 18g, are cut into 1cm*1cm bulk after mushroom, carrot and Chinese yam being cleaned up with water.Then by stripping and slicing
Mushroom in microwave equipment 300w microwaves blanching 90s, before microwave blanching into mushroom add 5ml water, prevent in microwave process
Coking occurs for sample.1000ml water is added in digester, after heating water to boiling, by the carrot, Chinese yam and microwave of stripping and slicing
Mushroom after blanching is added in digester, and 6g ginger, 4g green onions and 6g salt are added into digester, and 120 DEG C carry out heating and boil,
After boiling 45 minutes, by 20g starch dispersions in 25mL water after be added in digester and stir, continue to be heated to bacterium soup
Stop heating after boiling, be cooled to room temperature post package, sterilization, obtain Lenlinus edodes soup finished product.
Embodiment 6
Sensory evaluation is carried out to sample made from embodiment 1~5 and comparative example 1~2：
Sensory evaluation in chemical experiment room in food nutrition with carrying out, and evaluation group is by 20 20-30 year sensory evaluation people
Member's composition, wherein male members 10, female members 10.Before sensory evaluation, according to the purpose of sensory evaluation experiment, sense
The requirement of official's evaluation and standard carry out appropriate training to evaluation group.When carrying out sensory evaluation, to embodiment 1~5 and right
Sample made from ratio 1~2 carries out random number, makes evaluation panelists to sample made from embodiment 1~5 and comparative example 1~2
Product carry out independence, objective appraisal respectively.In evaluation procedure, certain interval of time between different samples, and entered using clear water
Row is gargled.Evaluation is divided into smell (moderate 4 points of mushroom smell；Mushroom strong flavor 3 divides；Mushroom smell unobvious 2 are divided；Without mushroom
Smell 1 divides), flavour (moderate 4 points of delicate flavour；Strong 3 points of delicate flavour；Delicate flavour is low 2 points；Divide without delicate flavour 1), color (tempting 2 points of color；
Divide without appetite 1), finally calculate total score according to everyone organoleptic evaluation points.
The evaluation personnel total number of persons of evaluation personnel scoring summation/evaluation group of score=evaluation group
Soluble solid content is measured by abbe's refractometer in Lenlinus edodes soup, and calculation is as follows
Wherein, additive gross mass is mushroom, Chinese yam and carrot gross mass.
Lenlinus edodes soup Analyses Methods for Sensory Evaluation Results made from embodiment 1~5 and solid content dissolution rate are as shown in table 1.
Table 1
| Sensory evaluation score | Solid content dissolution rate | |
| Embodiment 1 | 8.31 | 40.36% |
| Embodiment 2 | 8.28 | 41.16% |
| Embodiment 3 | 7.57 | 38.46% |
| Embodiment 4 | 7.29 | 39.28% |
| Embodiment 5 | 7.71 | 38.11% |
Comparative example 1
Take it is fresh, without damage and uniform mushroom 50g, separately take fresh carrot 20g, it is with water that mushroom and carrot is clear
Wash clean, and it is cut into 1cm*1cm bulk.By the mushroom of stripping and slicing in microwave equipment 300w microwaves blanching 90s, before microwave blanching
5ml water is added into mushroom, prevents that coking occurs for sample in microwave process.1000ml water is added in digester, water is heated
To boiling, the mushroom after the carrot of stripping and slicing, Chinese yam and microwave blanching is added in digester, 5g is added into digester
Ginger, 5g green onions and 4g salt, 120 DEG C carry out heating and boil, after boiling 45 minutes, the rear addition in 25mL water by 15g starch dispersions
Into digester and stir, continue to stop heating after being heated to the boiling of bacterium soup, be cooled to room temperature post package, sterilization, obtain
Lenlinus edodes soup finished product.
Comparative example 2
Fresh carrot 20g, peeling Chinese yam 15g are taken, 1cm*1cm block is cut into after being cleaned up carrot and Chinese yam with water
Shape.1000ml water is added in digester, after heating water to boiling, the carrot of stripping and slicing and Chinese yam are added in digester, to
5g ginger, 5g green onions and 4g salt are added in digester, 120 DEG C carry out heating and boil, and after boiling 45 minutes, 15g starch dispersions are existed
Be added in digester and stir after in 25mL water, stop heating after continuing to be heated to boiling, be cooled to room temperature post package,
Sterilization, obtains carrot Chinese yam soup finished product.
Embodiment 7
The sedation effect evaluation of Lenlinus edodes soup：
8 groups of mouse are chosen, every group is made up of 10 body weight in 19~24g mouse, each 5 of male and female.It is small to the 1st~7 group
Soup made from mouse feeding embodiment 1~5 and comparative example 1~2, the 8th group of mouse are blank control.Tested at room temperature,
After feeding terminates 1 hour, number of activities of the statistics mouse in 1 hour, mouse number of activities takes every group of mouse number of activities to put down
Average.The sedation effect evaluating data of Lenlinus edodes soup is as shown in table 2.
Table 2
| Group | Embodiment/comparative example | Mouse number of activities |
| 1 | Embodiment 1 | 832 |
| 2 | Embodiment 2 | 815 |
| 3 | Embodiment 3 | 802 |
| 4 | Embodiment 4 | 786 |
| 5 | Embodiment 5 | 793 |
| 6 | Comparative example 1 | 921 |
| 7 | Comparative example 2 | 903 |
| 8 | Blank | 965 |
As shown in Table 2, when adding a certain amount of Chinese yam in Lenlinus edodes soup, in its Chinese yam in material and fragrant bacterium material mutually
Effect so that mouse autonomic activities number has certain reduction.
Claims (7)
1. a kind of preparation method of Lenlinus edodes soup, it is characterised in that this method comprises the following steps：
1) stripping and slicing after mushroom is cleaned, microwave blanching 60~120 seconds under 300~400W power；
2) carrot and peeling Chinese yam are cleaned into stripping and slicing, the mushroom then obtained with step 1) pretreatment is mixed and added to boiling water
In, after 80~160 DEG C of heating boil 30~90 minutes, to boiling addition starch in system and being well mixed, continue to be heated to boiling
Stop heating after rising, cooling, produce the Lenlinus edodes soup.
2. the preparation method of Lenlinus edodes soup according to claim 1, it is characterised in that in step 2), the mushroom of addition
The ratio between quality and the volume of water are 50~75g/L, and the ratio between the quality of Chinese yam and the volume of water are 15~20g/L, the quality of carrot
It is 20~30g/L with the ratio between the volume of water.
3. the preparation method of Lenlinus edodes soup according to claim 1, it is characterised in that in step 2), the flavoring is
Ginger, green onion and salt.
4. the preparation method of Lenlinus edodes soup according to claim 3, it is characterised in that in step 2), the matter of the ginger of addition
The ratio between amount and the volume of water are 4~6g/L, and the ratio between the quality of green onion and the volume of water are 4~6g/L, the quality of salt and the volume of water
The ratio between be 4~6g/L.
5. the preparation method of Lenlinus edodes soup according to claim 1, it is characterised in that in step 2), the starch of addition
The ratio between quality and the volume of water are 15~20g/L.
6. the preparation method of Lenlinus edodes soup according to claim 1, it is characterised in that in step 2), the heating-up temperature
For 120~140 DEG C.
7. the preparation method of Lenlinus edodes soup according to claim 1, it is characterised in that in step 2), after the cooling also
Including the process for encapsulating and sterilizing.
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