CN107926489A - 混合菌丝冲调粉及其制备方法 - Google Patents
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Abstract
本发明涉及一种混合菌丝冲调粉,包括以下重量份数的组分:金针菇菌丝体发酵物1~2份、杏鲍菇菌丝发酵物1~2份、平菇菌丝发酵物1~2份、木糖醇2~3份和红枣粉3~5份,所述红枣粉的制备:取新鲜红枣,去核,在50℃‑60℃的温度下进行烘干,破碎成粉,将上述组分进行充分混合,将混合物烘干后膨化、粉碎,即得冲调粉成品。本发明将平菇、杏鲍菇、金针菇作为主要的原材料,集合了三种菌类的功效,不仅营养全面,而且杏鲍菇助于消化,有利于服用者最大的程度的吸收;多种菌菇中加入辅料红枣、木糖醇,并膨化、粉碎制成冲调粉,不仅具有良好的冲调特性、方便食用,而且赋予了冲调粉独特的口感和独特香甜气味,风味浓郁诱人。
Description
技术领域
本发明涉及一种菌菇栽培、菌菇食品领域,尤其涉及一种混合菌丝冲调粉及其制备方法。
背景技术
菌类和人类的关系极为密切,许多种类可食用或医用,食用菌的特点为高蛋白,无胆固醇,无淀粉,低脂肪,低糖,多膳食纤维,多氨基酸,多维生素,多矿物质。现代科学证明,食用菌具有增强免疫力,抗肿瘤,抗病毒,抗辐射,抗衰老,防治心血管病,保肝,健胃,减肥等功效。近年来,国内外市场上出现了许多菌类保健食品,但都功效单一、营养破坏大、口感单一。
有鉴于上述的缺陷,本设计人,积极加以研究创新,以期创设一种混合菌丝冲调粉,使其更具有营养,在食品领域中得到广泛的推广。
发明内容
为解决上述技术问题,本发明的目的是提供一种营养丰富、方便冲调、气味浓郁香甜的混合菌丝冲调粉。
本发明的一种混合菌丝冲调粉,包括以下重量份数的组分:金针菇菌丝体发酵物1~2份、杏鲍菇菌丝发酵物1~2份、平菇菌丝发酵物1~2份和木糖醇2~3 份,将上述组分进行充分混合,将混合物烘干后膨化、粉碎,即得冲调粉成品;
所述金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物是通过以下步骤制备而成:
步骤一,制备培养基:选取颗粒饱满、无蛀虫的玉米、小麦和荞麦,将玉米、小麦进行脱皮处理,玉米进行破碎处理成粒径为3-5mm的玉米粒,荞麦保留皮壳,将玉米粒、小麦和荞麦分别漂洗干净,取重量份数为30~50的玉米粒、重量份数为50~70的小麦和重量份数为20-50份的荞麦进行充分混合以组成培养基原料物,将培养基原料物水煮浸泡并使得其含水量达到60%~65%,得到原料浸泡物;得到的原料浸泡物装入聚丙烯塑料瓶中,轻微晃动聚丙烯塑料瓶2-5下,保持原料浸泡物的自然蓬松,在压力为0.15mPa、温度为120℃~130℃的条件下,灭菌2小时,即得到培养基;
步骤二,将金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种分别接入经步骤一制备而成的培养基内,在温度为23℃~25℃的条件下,避光培养15~20 天;
步骤三,将步骤二中培养好的菌丝体从培养基中挖出,即得到金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物。
进一步的,所述混合菌丝冲调粉还包括红枣粉3~5份,所述红枣粉的制备:取新鲜红枣,去核,在50℃-60℃的温度下进行烘干,破碎成粉。
平菇,又名侧耳、糙皮侧耳、蚝菇、黑牡丹菇,台湾又称秀珍菇,是担子菌门下伞菌目侧耳科一种类,富含营养物质,每百克于品含蛋白质20-23克,而且氨基酸成分种类齐全,矿物质含量十分丰富,尤其富含的蛋白多糖体对癌细胞有很强的抑制作用,能增强机体免疫功能,此外,平菇性味甘、温,具有追风散寒、舒筋活络的功效。
杏鲍菇,又名刺芹侧耳,因其具有杏仁的香味和菌肉肥厚如鲍鱼的口感而得名。是近年来开发栽培成功的及食用、药用、食疗于一体的珍稀食用菌新品种,具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效。
金针菇,属伞菌目白蘑科金针菇属,是一种菌藻地衣类。金针菇的氨基酸的含量非常丰富,高于一般菇类,尤其是赖氨酸的含量特别高,赖氨酸具有促进儿童智力发育的功能。有研究表明,金针不仅可提高身体免疫力,对抗病毒感染及癌症,对肝癌、肺癌均有明显的抗癌作用,而且也适合高血压患者、肥胖者和中老年人食用,这主要是因为它是一种高钾低钠食品。
红枣,又名大枣,属于被子植物门、双子叶植物纲、鼠李目、鼠李科、枣属的植物。其维生素含量非常高,有"天然维生素丸"的美誉,具有滋阴补阳,补血之功效。经常食用鲜枣的人很少患胆结石,这是因为鲜枣中丰富的维生素 C,使体内多余的胆固醇转变为胆汁酸。
借由上述方案,本发明至少具有以下优点:一、本发明将平菇、杏鲍菇、金针菇作为主要的原材料,集合了三种菌类的功效,不仅营养全面,而且杏鲍菇助于消化,有利于服用者最大的程度的吸收;二,多种菌菇中加入辅料红枣、木糖醇,并膨化、粉碎制成冲调粉,不仅具有良好的冲调特性、方便食用,而且菌菇与红枣的相亲和,赋予了冲调粉独特的口感和独特香甜气味,风味浓郁诱人。
本发明的混合菌丝冲调粉的制备方法,包括以下步骤:
步骤一,制备培养基:选取颗粒饱满、无蛀虫的玉米、小麦和荞麦,将玉米、小麦进行脱皮处理,玉米进行破碎处理成粒径为3-5mm的玉米粒,荞麦保留皮壳,将玉米粒、小麦和荞麦分别漂洗干净,取重量份数为30~50的玉米粒、重量份数为50~70的小麦和重量份数为20-50份的荞麦进行充分混合以组成培养基原料物,将培养基原料物水煮浸泡并使得其含水量达到60%~65%,得到原料浸泡物;得到的原料浸泡物装入聚丙烯塑料瓶中,轻微晃动聚丙烯塑料瓶2-5下,保持原料浸泡物的自然蓬松,在压力为0.15mPa、温度为120℃~130℃的条件下,灭菌2小时,即得到培养基;
步骤二,将金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种分别接入经步骤一制备而成的培养基内,在温度为23℃~25℃的条件下,避光培养15~20 天;
步骤三,将步骤二中培养好的菌丝体从培养基中挖出,即得到金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物;
步骤四,将步骤三中的金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物在80℃-85℃的温度下进行烘干;
步骤五,按重量份数的组分,取木糖醇2~3份、红枣粉3~5份、金针菇菌丝体发酵物1~2份、杏鲍菇菌丝发酵物1~2份和平菇菌丝发酵物1~2份进行混合,将上述材料置入混合搅拌机中加水搅拌,当水含量达到15-20%时进行膨化,膨化温度为115-125℃,得到复菌丝粉;
步骤六,用粉碎机将膨化的复合菌丝粉进行粉碎,经细度为0.2mm的筛进行分选后,得到混合菌丝冲调粉。
借由上述方案,本发明至少具有以下优点:食用菌是优良的功能食品,由于食用菌有很多种类,且每个食用菌的种性不同,对培养基的营养配置和理化特性会有所不同,培养基加入不去皮的荞麦,荞麦的皮壳可以使得菌种长势旺,小麦和玉米与金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种的亲和性好,使得菌种长速快,生长周期短,这样的方法进行菌种培养具有经济效益好的优点;二、选用不破碎颗粒的小麦和荞麦可增大培养基与菌种的接触面积,有利于菌种的发酵,并且培养基的原料浸泡物呈自然蓬松状态,透气性好,有利于菌丝生长。
上述说明仅是本发明技术方案的概述,为了能够更清楚了解本发明的技术手段,并可依照说明书的内容予以实施,以下以本发明的较佳实施例详细说明如后。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
本发明一较佳实施例的混合菌丝冲调粉及其制备方法,包括以下步骤:
步骤一,制备培养基:选取颗粒饱满、无蛀虫的玉米、小麦和荞麦,将玉米、小麦进行脱皮处理,玉米进行破碎处理成粒径为3-5mm的玉米粒,荞麦保留皮壳,将玉米粒、小麦和荞麦分别漂洗干净,取重量份数为40的玉米粒、重量份数为50的小麦和重量份数为20份的荞麦进行充分混合以组成培养基原料物,将培养基原料物水煮浸泡并使得其含水量达到60%~65%,得到原料浸泡物;得到的原料浸泡物装入聚丙烯塑料瓶中,轻微晃动聚丙烯塑料瓶2-5下,保持原料浸泡物的自然蓬松,在压力为0.15mPa、温度为125℃的条件下,灭菌 2小时,即得到培养基;
步骤二,将金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种分别接入经步骤一制备而成的培养基内,在温度为23℃~25℃的条件下,避光培养16天;
步骤三,将步骤二中培养好的菌丝体从培养基中挖出,即得到金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物;
步骤四,将步骤三中的金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物在82℃的温度下进行烘干;
步骤五,按重量份数的组分,取木糖醇3份、红枣粉5份、金针菇菌丝体发酵物2份、杏鲍菇菌丝发酵物2份和平菇菌丝发酵物2份进行混合,将上述材料置入混合搅拌机中加水搅拌,当水含量达到15-20%时进行膨化,膨化温度为120℃,得到复菌丝粉;
步骤六,用粉碎机将膨化的复合菌丝粉进行粉碎,经细度为0.2mm的筛进行分选后,得到混合菌丝冲调粉。
步骤七,将得到混合菌丝冲调粉进行罐装或袋装。
以上所述仅是本发明的优选实施方式,并不用于限制本发明,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干。
Claims (3)
1.一种混合菌丝冲调粉,其特征在于:包括以下重量份数的组分:金针菇菌丝体发酵物1~2份、杏鲍菇菌丝发酵物1~2份、平菇菌丝发酵物1~2份和木糖醇2~3份,将上述组分进行充分混合,将混合物烘干后膨化、粉碎,即得冲调粉成品;
所述金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物是通过以下步骤制备而成:
步骤一,制备培养基:选取颗粒饱满、无蛀虫的玉米、小麦和荞麦,将玉米、小麦进行脱皮处理,玉米进行破碎处理成粒径为3-5mm的玉米粒,荞麦保留皮壳,将玉米粒、小麦和荞麦分别漂洗干净,取重量份数为30~50的玉米粒、重量份数为50~70的小麦和重量份数为20-50份的荞麦进行充分混合以组成培养基原料物,将培养基原料物水煮浸泡并使得其含水量达到60%~65%,得到原料浸泡物;得到的原料浸泡物装入聚丙烯塑料瓶中,轻微晃动聚丙烯塑料瓶2-5下,保持原料浸泡物的自然蓬松,在压力为0.15mPa、温度为120℃~130℃的条件下,灭菌2小时,即得到培养基;
步骤二,将金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种分别接入经步骤一制备而成的培养基内,在温度为23℃~25℃的条件下,避光培养15~20天;
步骤三,将步骤二中培养好的菌丝体从培养基中挖出,即得到金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物。
2.根据权利要求1所述的混合菌丝冲调粉,其特征在于:所述混合菌丝冲调粉还包括红枣粉3~5份,所述红枣粉的制备:取新鲜红枣,去核,在50℃-60℃的温度下进行烘干,破碎成粉。
3.根据权利要求2所述的混合菌丝冲调粉的制备方法,其特征在于:包括以下步骤:
步骤一,制备培养基:选取颗粒饱满、无蛀虫的玉米、小麦和荞麦,将玉米、小麦进行脱皮处理,玉米进行破碎处理成粒径为3-5mm的玉米粒,荞麦保留皮壳,将玉米粒、小麦和荞麦分别漂洗干净,取重量份数为30~50的玉米粒、重量份数为50~70的小麦和重量份数为20-50份的荞麦进行充分混合以组成培养基原料物,将培养基原料物水煮浸泡并使得其含水量达到60%~65%,得到原料浸泡物;得到的原料浸泡物装入聚丙烯塑料瓶中,轻微晃动聚丙烯塑料瓶2-5下,保持原料浸泡物的自然蓬松,在压力为0.15mPa、温度为120℃~130℃的条件下,灭菌2小时,即得到培养基;
步骤二,将金针菇液体菌种、杏鲍菇液体菌种和平菇液体菌种分别接入经步骤一制备而成的培养基内,在温度为23℃~25℃的条件下,避光培养15~20天;
步骤三,将步骤二中培养好的菌丝体从培养基中挖出,即得到金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物;
步骤四,将步骤三中的金针菇菌丝体发酵物、杏鲍菇菌丝发酵物和平菇菌丝发酵物在80℃-85℃的温度下进行烘干;
步骤五,按重量份数的组分,取木糖醇2~3份、红枣粉3~5份、金针菇菌丝体发酵物1~2份、杏鲍菇菌丝发酵物1~2份和平菇菌丝发酵物1~2份进行混合,将上述材料置入混合搅拌机中加水搅拌,当水含量达到15-20%时进行膨化,膨化温度为115-125℃,得到复合菌丝粉;
步骤六,用粉碎机将膨化的复合菌丝粉进行粉碎,经细度为0.2mm的筛进行分选后,得到混合菌丝冲调粉。
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