CN108783417A - 一种即食蘑菇干的制备方法 - Google Patents
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Abstract
本发明公开了一种即食蘑菇干的制备方法,该制备方法包括蘑菇预处理,中药提取液浸泡,真空冷冻干燥,含发芽糙米粉的调味浆料调味,微波真空干燥,包装步骤,其中,所述中药浸泡液的原料包括:芡实、山楂、生姜、甘草、蒲公英、砂仁、山药、明党参、红枣、荷叶提取物、大蒜提取物;在本发明即食蘑菇干的制备方法中,使中药浸泡液中的各组分协同配伍,再配合发芽糙米粉,使得制得的即食蘑菇干具有健脾调胃、理气消食的保健功效,且口感酥脆、清新乳香。
Description
技术领域
本发明涉及蘑菇干制品技术领域,尤其涉及一种即食蘑菇干的制备方法。
背景技术
蘑菇是由菌丝体和子实体两部分组成,菌丝体是营养器官,子实体是繁殖器官。蘑菇具有多达36000种性别,由成熟的孢子萌发成菌丝。蘑菇自古以来被列为上等佳肴,是高蛋白、低脂肪,富含人体必需氨基酸、矿物质、维生素和多糖等营养成分的健康食品,而且经常食用蘑菇能很好地促进人体对其他食物营养的吸收,蘑菇富含18种氨基酸,有些蘑菇中蛋白质的氨基酸组成比例比牛肉更好,虽然蘑菇十分美味,营养丰富,但有些人却不宜常吃或多吃,如患有肠胃病的人,因为蘑菇中含有一种叫甲壳质的物质,有碍肠胃消化吸收。
发芽糙米是糙米在一定温度、湿度下进行培养,待糙米发芽到一定程度时将其干燥,所得到的由幼芽和带糠层的胚乳组成的制品。发芽糙米的实质是在一定的生理活性化工艺条件下,其所含有的大量酶如淀粉酶、蛋白酶、植酸酶等被激活和释放,并从结合态转化为游离态的酶解过程,发芽糙米中含有多种生物活性物质,如伽玛氨基丁酸,γ-谷维素,β-酰化甾醇甙,天然维生素E及其它维生素,菲汀,酚类物质,膳食纤维,及矿物质,这些生物活性物质具有降血糖、降低胰岛素指数、抗氧化、抗血栓、抗高血压及神经保护作用,在现有的蘑菇制品中,将发芽糙米粉与蘑菇组合食用的食品较少。
发明内容
基于背景技术存在的技术问题,本发明提出了一种即食蘑菇干的制备方法,其具有健脾调胃、理气消食的保健功效,且口感酥脆、清新乳香。
本发明提出的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜蘑菇,清洗,超声波辅助烫漂,切片,得到蘑菇片;
S2.将蘑菇片置于中药提取液中浸泡,预冷冻,得到药渍蘑菇片;
S3.将药渍蘑菇片真空冷冻干燥,得到冷冻蘑菇片;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干。
优选地,在S2中,所述中药提取液,其原料按重量份包括:3-6份芡实、8-12份山楂、6-10份生姜、5-8份甘草、3-7份蒲公英、2-5份砂仁、7-10份山药、4-6份明党参、10-15份红枣、2-4份荷叶提取物、3-5份大蒜提取物。
优选地,在S1中,所述超声波辅助烫漂的工艺条件为:烫漂介质为蒸馏水,烫漂温度78~82℃,料液比1:4-6,超声波的频率为20~30kHz,超声波的功率为100~150W,超声处理时间为2~4min。
优选地,在S2中,所述中药提取液的温度为14-16℃,浸泡时间为40-60min。
优选地,在S2中,所述预冷冻的过程为:在冷冻温度为-15℃~-20℃下冷冻0.5~1.0h,然后将温度下调为-25℃~-35℃,冷冻1.5~2.0h。
优选地,在S3中,真空冷冻干燥的工艺条件为:真空度为30-50Pa,冷冻温度为-35℃~-40℃,冷冻干燥时间为0.5-1h。
优选地,在S4中,微波真空干燥的工艺条件为:真空度为0.085-0.09MPa,微波强度为20-25W/g,微波干燥时间为2-4min。
优选地,在S4中,所述含发芽糙米粉的调味浆料,其原料按重量份包括:发芽糙米粉10-15份、鸡蛋15-20份、紫菜粉5-7份、黑芝麻粉5-7份、食用油2-3份。
优选地,所述发芽糙米粉采用以下工艺进行制备:选取新鲜的糙米,清洗,灭菌,置于质量分数为0.01-0.02%的硫酸铜溶液中浸泡2-4h,再将浸泡后的糙米于35-45℃下进行萌芽15-22h,干燥,炒熟,粉粹,过筛,得到发芽糙米粉。
本发明所述即食蘑菇干的制备方法中,首先利用超声波辅助烫漂对原料蘑菇进行抑酶处理,利用超声波具有的机械效应、空化效应以及热效应等,改变蘑菇中所含酶的构象,以及酶分子与底物结合的程度,使酶的催化活性改变,达到抑酶效果,从而有效保留原料中的抗氧化活性成分,同时使得原料的细胞原生质发生凝固而与细胞壁分离,增强原料低温浸泡过程中与中草药成分的相互作用,提高了对中药提取液中的有效成分的吸收,从而达到健脾调胃、理气消食的保健功效,解决了蘑菇食用过多,会引起肠胃不适的问题;进一步地,调味过程中通过调味浆料将蘑菇的营养成分和中药的保健成分锁住,然后进行微波真空干燥,可避免常规干燥过程中造成的营养损失;本发明制得的即食蘑菇干以蘑菇为主料,添加了芡实、山楂、甘草、蒲公英、陈皮、山药、明党参、红枣等中草药成分,全方位协同配伍,再配合发芽糙米粉,使得制得的即食蘑菇干具有健脾调胃、理气消食的保健功效,且口感酥脆、清新乳香。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提供的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜的蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;
S2.将蘑菇片置于中药提取液中浸泡,预冷冻,得到药渍蘑菇片;
S3.将药渍蘑菇片进行真空冷冻干燥,得到冷冻蘑菇干;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干。
实施例2
本发明提供的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜的蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;
S2.将蘑菇片置于中药提取液中浸泡,预冷冻,得到药渍蘑菇片;
S3.将药渍蘑菇片进行真空冷冻干燥,得到冷冻蘑菇干;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干;
其中,所述中药提取液,其原料按重量份包括:6份芡实、10份山楂、8份生姜、6份甘草、7份蒲公英、2份砂仁、9份山药、5份明党参、15份红枣、3份荷叶提取物、3份大蒜提取物。
实施例3
本发明提供的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜的蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;其中,所述超声波辅助烫漂的工艺条件为:烫漂介质为蒸馏水,烫漂温度为82℃,料液比为1:6,超声处理频率为30kHz,超声功率为100W,超声处理4min;
S2.将蘑菇片置于16℃的中药提取液中浸泡40min,预冷冻后得到药渍蘑菇片;其中,预冷冻的过程为:在冷冻温度为-20℃下冷冻0.8h,然后将温度下调至-35℃,冷冻2.0h;
S3.将药渍蘑菇片进行真空冷冻干燥,得到冷冻蘑菇片;其中,真空冷冻干燥的工艺条件为:真空冷冻干燥的真空度为40Pa,真空冷冻干燥的温度为-40℃,真空冷冻干燥时间为1h;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;其中,微波真空干燥的工艺条件为:微波真空干燥的真空度为0.09MPa,微波强度为20W/g,微波干燥时间为4min;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干;
其中,所述中药提取液,其原料按重量份包括:4份芡实、10份山楂、10份生姜、6份甘草、5份蒲公英、4份砂仁、8份山药、5份明党参、12份红枣、3份荷叶提取物、4份大蒜提取物;
所述调味浆料,其原料按重量份包括:发芽糙米粉10份、鸡蛋20份、紫菜粉5份、黑芝麻粉6份、食用油2份。
实施例4
本发明提供的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜的蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;其中,所述超声波辅助烫漂的工艺条件为:烫漂介质为蒸馏水,烫漂温度为78℃,料液比为1:4,超声处理频率为20kHz,超声功率为150W,超声处理2min;
S2.将蘑菇片置于14℃的中药提取液中浸泡60min,预冷冻后得到药渍蘑菇片;其中,预冷冻的过程为:在冷冻温度为-15℃下冷冻0.5h,然后将温度下调为-25℃,冷冻1.5h,得到药渍蘑菇片;
S3.将药渍蘑菇片进行真空冷冻干燥,得到冷冻蘑菇片;其中,真空冷冻干燥的工艺条件为:真空冷冻干燥的真空度为30Pa,真空冷冻干燥的温度为-40℃,真空冷冻干燥时间为0.5h;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;其中,微波真空干燥的工艺条件为:微波真空干燥的真空度为0.09MPa,微波强度为25W/g,微波干燥时间为2min;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干;
其中,所述中药提取液,其原料按重量份包括:6份芡实、12份山楂、8份生姜、5份甘草、7份蒲公英、5份砂仁、10份山药、4份明党参、15份红枣、2份荷叶提取物、3份大蒜提取物;
所述调味浆料,其原料按重量份包括:发芽糙米粉15份、鸡蛋15份、紫菜粉7份、黑芝麻粉7份、食用油2份;
所述发芽糙米粉采用以下工艺进行制备:选取新鲜的糙米,清洗,灭菌,置于质量分数为0.02%的硫酸铜溶液中浸泡4h,再将浸泡后的糙米于45℃下进行萌芽15h,干燥,炒熟,粉粹,过筛,得到发芽糙米粉。
实施例5
本发明提供的一种即食蘑菇干的制备方法,包括以下步骤:
S1.选取新鲜的蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;其中,所述超声波辅助烫漂的工艺条件为:烫漂介质为蒸馏水,烫漂温度为80℃,料液比为1:5,超声处理频率为25kHz,超声功率为125W,超声处理时间为3min;
S2.将蘑菇片置于15℃的中药提取液中浸泡50min,预冷冻后得到药渍蘑菇片;其中,预冷冻的过程为:在冷冻温度为-20℃下冷冻1.0h,然后将温度下调为-30℃,冷冻1.8h,得到药渍蘑菇片;
S3.将药渍蘑菇片进行真空冷冻干燥,得到冷冻蘑菇片;其中,真空冷冻干燥的工艺条件为:真空度为30Pa,真空冷冻干燥的温度为-35℃,真空冷冻干燥时间为0.5h;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;其中,微波真空干燥的工艺条件为:真空度为0.085MPa,微波强度为20W/g,微波干燥时间为4min;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干;
其中,所述中药提取液,其原料按重量份包括:3芡实、8份山楂、6份生姜、8份甘草、3份蒲公英、2份砂仁、7份山药、6份明党参、10份红枣、4份荷叶提取物、5份大蒜提取物;
所述调味浆料,其原料按重量份包括:发芽糙米粉12份、鸡蛋18份、紫菜粉6份、黑芝麻粉6份、食用油3份;
所述发芽糙米粉采用以下工艺进行制备:选取新鲜的糙米,清洗,灭菌,置于质量分数为0.01%的硫酸铜溶液中浸泡2h,再将浸泡后的糙米于35℃下进行萌芽22h,干燥,炒熟,粉粹,过筛,得到发芽糙米粉。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种即食蘑菇干的制备方法,其特征在于,包括以下步骤:
S1.选取新鲜蘑菇,清洗后超声波辅助烫漂,切片,得到蘑菇片;
S2.将蘑菇片置于中药提取液中浸泡,预冷冻,得到药渍蘑菇片;
S3.将药渍蘑菇片真空冷冻干燥,得到冷冻蘑菇片;
S4.将含发芽糙米粉的调味浆料涂抹在冷冻蘑菇片上,然后微波真空干燥,得到蘑菇干;
S5.将蘑菇干进行真空包装,灭菌,得到即食蘑菇干。
2.根据权利要求1所述即食蘑菇干的制备方法,其特征在于,在S2中,所述中药提取液,其原料按重量份包括:3-6份芡实、8-12份山楂、6-10份生姜、5-8份甘草、3-7份蒲公英、2-5份砂仁、7-10份山药、4-6份明党参、10-15份红枣、2-4份荷叶提取物、3-5份大蒜提取物。
3.根据权利要求1或2所述即食蘑菇干的制备方法,其特征在于,在S1中,超声波辅助烫漂的工艺条件为:烫漂介质为蒸馏水,烫漂温度78~82℃,料液比1:4-6,超声波的频率为20~30kHz,超声波的功率为100~150W,超声处理时间为2~4min。
4.根据权利要求1-3中任一项所述即食蘑菇干的制备方法,其特征在于,在S2中,所述中药提取液的温度为14-16℃,浸泡时间为40-60min。
5.根据权利要求1-4中任一项所述即食蘑菇干的制备方法,其特征在于,在S2中,所述预冷冻的过程为:先在冷冻温度为-15℃~-20℃下冷冻0.5~1.0h,然后将温度下调为-25℃~-35℃,冷冻1.5~2.0h。
6.根据权利要求1-5中任一项所述即食蘑菇干的制备方法,其特征在于,在S3中,真空冷冻干燥的工艺条件为:真空度为30-50Pa,冷冻温度为-35℃~-40℃,冷冻干燥时间为0.5-1h。
7.根据权利要求1-6中任一项所述即食蘑菇干的制备方法,其特征在于,在S4中,微波真空干燥的工艺条件为:真空度为0.085-0.09MPa,微波强度为20-25W/g,微波干燥时间为2-4min。
8.根据权利要求1-7中任一项所述即食蘑菇干的制备方法,其特征在于,在S4中,所述含发芽糙米粉的调味浆料,其原料按重量份包括:发芽糙米粉10-15份、鸡蛋15-20份、紫菜粉5-7份、黑芝麻粉5-7份、食用油2-3份。
9.根据权利要求1-8中任一项所述即食蘑菇干的制备方法,其特征在于,所述发芽糙米粉采用以下工艺进行制备:选取新鲜的糙米,清洗,灭菌,置于质量分数为0.01-0.02%的硫酸铜溶液中浸泡2-4h,再将浸泡后的糙米于35-45℃下进行萌芽15-22h,干燥,炒熟,粉粹,过筛,得到发芽糙米粉。
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Application publication date: 20181113 |