CN109497417A - 一种香菇米 - Google Patents
一种香菇米 Download PDFInfo
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- CN109497417A CN109497417A CN201811400645.9A CN201811400645A CN109497417A CN 109497417 A CN109497417 A CN 109497417A CN 201811400645 A CN201811400645 A CN 201811400645A CN 109497417 A CN109497417 A CN 109497417A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 88
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 235000016709 nutrition Nutrition 0.000 claims abstract description 20
- 230000035764 nutrition Effects 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 230000000857 drug effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
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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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
本发明涉及一种特色米制品的制备技术领域,具体涉及到一种具有香菇味及营养的大米及其制备方法。其中包括:以香菇为原料,并通过萃取得其汁液,然后用普通大米将香菇汁液吸收起来,最后再通过烘干而得一种具有香菇味及营养的大米。通过实施本发明,将香菇的养分及味道萃取出来,所萃取的香菇汁液其药效及功效同香菇子实体无异。所以,香菇汁液成本低廉,但其营养、药效及功效同样彰显。将香菇的味道及营养成分融进大米粒中,使普通大米变成营养富极的保健米。食其米,使人们在日常进食中得到进补和保健,大米由此大幅度增值。
Description
技术领域
本发明涉及一种特色米制品的制备技术领域,具体涉及到一种香菇米的制备方法。
背景技术
香菇,为侧耳科植物香蕈的子实体,是世界第二大食用菌,也是我国特产之一,在民间素有″山珍之王″之称。香菇味道鲜美,香气沁人,营养丰富,素有“植物皇后”美誉。香菇富含维生素B群、铁、钾、维生素D,是一种高蛋白、低脂肪的营养保健食品。
从有关文献中或悉,香菇甾醇含量很高,对防治佝偻病有效。香菇多糖(β~1,3葡聚糖)能增强细胞免疫能力,从而抑制癌细胞的生长;香菇含有六大酶类的40多种酶,可以纠正人体酶缺乏症;香菇中的脂肪所含脂肪酸,对人体降低血脂有益。
同时,香菇还具有提高机体免疫功能,延缓衰老,防癌抗癌,降血压、降血脂、降胆固醇,还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用。
目前,香菇主要是用其子实体来食用,而香菇的深加工产品相对较少。
发明内容
本发明的目的就是提供全新的一种香菇米的制备方法。具体包括:以香菇为原料,并通过萃取得其汁液,然后用普通大米将香菇汁液吸收起来,最后再通过烘干而得一种具有香菇味及营养的大米。通过实施本发明,将香菇的养分及味道萃取出来,所萃取的香菇汁液其药效及功效同香菇子实体无异。所以,香菇汁液成本低廉,但其营养、药效及功效同样彰显。将香菇的味道及营养成分融进大米粒中,使普通大米变成营养富极的保健米。食其米,使人们在日常进食中得到进补和保健,大米由此大幅度增值。
本发明是通过以下技术方案来实现的:
一种香菇米,技术方案中是以香菇为原料,并通过萃取得其汁液,然后用普通大米将香菇汁液吸收起来,最后再通过烘干而得一种具有香菇味及营养的大米。
具体包括如下步骤:
1、选择干香菇或新鲜香菇为原料。
2、选用无变质、无霉变、色泽正常、颗粒大小均匀的大米为原料。
3、萃取香菇汁液:先将香菇切成丁,然后按1公斤干香菇兑清水60公斤、1公斤新鲜香菇兑清水10公斤,将上述香菇按量兑水浸泡8~10小时,最后放置到加热锅中进行加热至水沸腾,并持续加热至水分减少三份之二,经过过滤后而得香菇汁液。
4、混合:将香菇汁液浸没于大米中,在20~25°环境下浸泡10~15个小时,大米由此吸足了香菇汁液。
5、烘干:将吸足香菇汁液的大米捞起并沥干水分,然后烘干至米粒水分含量低于5~8%得一种具有香菇味及营养的大米。
本发明既有如下优点:
1、本发明所提出的具有香菇味及营养的大米其制备方法构思新颖,措施独特,制备工艺简单、容易实施。
2、实施本发明所用的主要原料——香菇,其原料资源广泛,价格低廉。
3、实施本发明所用的主要原料——大米,其原料资源广泛,价格低廉。
4、通过实施本发明,将香菇的养分及味道萃取出来,所萃取的香菇汁液其药效及功效同香菇子实体无异。所以,香菇汁液成本低廉,但其营养、药效及功效同样彰显。
4、通过实施本发明,将香菇的养分及味道融进大米粒中,制备出来的大米又具有香菇的特别香味,适口性特别好,使普通大米变成营养富极的保健米。食其米,使人们在日常进食中得到进补和保健。
5、通过实施本发明,大米由此大幅度增值,效益异常显著。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种香菇米,技术方案中是以香菇为原料,并通过萃取得其汁液,然后用普通大米将香菇汁液吸收起来,最后再通过烘干而得一种具有香菇味及营养的大米。
具体实施方式如下:
1、选择干香菇或新鲜香菇为原料。
2、选用无变质、无霉变、色泽正常、颗粒大小均匀的大米为原料。
3、萃取香菇汁液:先将香菇切成丁,然后按1公斤干香菇兑清水60公斤、1公斤新鲜香菇兑清水10公斤,将上述香菇按量兑水浸泡8~10小时,最后放置到加热锅中进行加热至水沸腾,并持续加热至水分减少三份之二,经过过滤后而得香菇汁液。
4、混合:将香菇汁液浸没于大米中,在20~25。环境下浸泡10~15个小时,大米由此吸足了香菇汁液。
5、烘干:将吸足香菇汁液的大米捞起并沥干水分,然后烘干至米粒水分含量低于5~8%得一种具有香菇味及营养的大米。
Claims (1)
1.一种香菇米,其特征在于:以香菇为原料,并通过萃取得其汁液,然后用普通大米将香菇汁液吸收起来,最后再通过烘干而得一种具有香菇味及营养的大米;
具体包括如下步骤:
(1)选择干香菇或新鲜香菇为原料;
(2)选用无变质、无霉变、色泽正常、颗粒大小均匀的大米为原料;
(3)萃取香菇汁液:先将香菇切成丁,然后按1公斤干香菇兑清水60公斤、1公斤新鲜香菇兑清水10公斤,将上述香菇按量兑水浸泡8~10小时,最后放置到加热锅中进行加热至水沸腾,并持续加热至水分减少三份之二,经过过滤后而得香菇汁液;
(4)混合:将香菇汁液浸没于大米中,在20~25°环境下浸泡10~15个小时,大米由此吸足了香菇汁液;
(5)烘干:将吸足香菇汁液的大米捞起并沥干水分,然后烘干至米粒水分含量低于5~8%得一种具有香菇味及营养的大米。
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