CN111109584A - 一种羊肚菌营养米稀及其制备方法 - Google Patents
一种羊肚菌营养米稀及其制备方法 Download PDFInfo
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- CN111109584A CN111109584A CN202010035421.3A CN202010035421A CN111109584A CN 111109584 A CN111109584 A CN 111109584A CN 202010035421 A CN202010035421 A CN 202010035421A CN 111109584 A CN111109584 A CN 111109584A
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- Prior art keywords
- morchella
- coarse cereal
- powder
- morchella esculenta
- parts
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- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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Abstract
本发明公开了一种羊肚菌营养米稀及其制备方法，该米稀包括以下重量体积份的组分：杂粮粉20‑30份，杂粮提取液5‑10份，羊肚菌提取物0.1‑1份，低聚果糖0.5‑2份和麦芽糊精0.5‑1份。其制备方法为：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。该羊肚菌营养米稀可有效解决现有的米稀存在的营养成分单一，添加剂多的问题。
Description
技术领域
本发明涉及米稀制备技术领域，具体涉及一种羊肚菌营养米稀及其制备方法。
背景技术
羊肚菌又称羊肚菜、羊蘑、羊肚蘑。用于食积气滞、脘腹胀满、痰壅气逆喘咳。羊肚菌是子囊菌中最著名的美味食菌，其菌盖部分含有异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸和缬氨酸7种人体必需的氨基酸，甘寒无毒，有益肠胃、化痰理气药效。羊肚菌的营养相当丰富，据测定，羊肚菌含粗蛋白20％、粗脂肪26％、碳水化合物38.1％，还含有多种氨基酸，特别是谷氨酸含量高达1.76％。因此，有人认为是“十分好的蛋白质来源”，并有“素中之荤”的美称。
另外，据测定羊肚菌至少含有8种维生素：维生素B1、维生素B2、维生素B12、烟酸、泛酸、吡哕醇、生物素、叶酸等。羊肚菌的营养成份，可与牛乳、肉和鱼粉相当。因此，国际上常称它为“健康食品”之一。羊肚菌含抑制肿瘤的多糖，抗菌、抗病毒的活性成分，具有增强机体免疫力、抗疲劳、抗病毒、抑制肿瘤等诸多作用；日本科学家发现羊肚菌提取液中含有酪氨酸酶抑制剂，可以有效地抑制脂褐质的形成。
目前，市面上的含有羊肚菌成分的米稀类食品种类较少，其中，大部分的米稀为了追求产品的低糖低盐低热量，仅仅提供饱腹感的特性，忽略掉早餐必须丰富营养，搭配均一的事实，从而导致其产品中的营养成分不够甚至成分单一，不能够为一天的开始提供充足的能量，长期食用必然导致身体营养失衡。且现有的羊肚菌营养米稀经过加工以后，米稀中的羊肚菌味道较淡，甚至没有，生产厂家为了提高米稀的口味，会加入很多味精等呈味添加剂，长期食用对身体健康不利。
发明内容
针对现有技术中的上述不足，本发明提供了一种羊肚菌营养米稀及其制备方法，该羊肚菌营养米稀可有效解决现有的羊肚菌营养米稀存在的营养成分单一，添加剂多的问题。
为实现上述目的，本发明解决其技术问题所采用的技术方案是：
一种羊肚菌营养米稀，包括以下重量体积份的组分：杂粮粉20-30份，杂粮提取液5-10份，羊肚菌提取物0.1-1份，低聚果糖0.5-2份和麦芽糊精0.5-1份。
进一步地，包括以下重量份的组分：杂粮粉24份，杂粮提取液7份，羊肚菌提取物0.5份，低聚果糖1份和麦芽糊精1.5份。
进一步地，杂粮粉和杂粮提取液的制备方法如下：将大米，黄豆，薏仁，红豆在50℃条件下干燥至恒重，分别粉碎，过100-120目筛，按质量比为20-40:1-5:1-5:1-5的比例混合均匀，然后向其中加入0.2-0.5％大米质量的α-淀粉酶，得混合粉；将混合粉和水按1:0.3-0.5的质量体积比混合，搅拌均匀，4℃恒温下静置10-14h，得混合浆料，将混合浆料进行挤压膨化，得膨化料，将膨化料在40-60℃条件下干燥至恒重，粉碎，过100-120目筛，得到膨化粉，向膨化粉中加入1-1.5％膨化质量的发酵剂，拌匀，于30-35℃条件下密闭发酵20-30h，将发酵好的膨化粉固液分离，将固体冷冻干燥，得到杂粮粉；将液体通过巴士消毒灭菌后得到杂粮液。
进一步地，挤压膨化的条件为：螺杆转速130-100r/min，机筒温度100-130℃。
进一步地，发酵剂由酵母菌和保加利亚菌混合制成。
进一步地，发酵剂中酵母菌的含量大于50亿/g，保加利亚菌的含量大于200亿/g。
进一步地，密闭发酵时间为24h。
进一步地，羊肚菌提取物的制备方法如下：取羊肚菌，将其洗净烘干，粉碎过80目筛，得粉末，向粉末中加入0.1-1％粉末重量的复合酶液，于40-60℃，pH值为4-7的条件下酶解1-2h，然后灭酶处理，过滤，得羊肚菌第一酶解液和第一滤渣；向第一滤渣中加入1-5％第一滤渣重量的木瓜蛋白酶液，于40-60℃，pH值为4-6的条件下酶解1-2h，然后灭酶处理，过滤，得羊肚菌第二酶解液和第二滤渣；再向第二滤渣中加入0.1-0.5％第二滤渣重量的5`-磷酸二酯酶液，于60-65℃，pH值为6-7的条件下酶解1-3h，然后灭酶处理，过滤，得羊肚菌第三酶解液，最后，将三种酶解液混合并冷冻干燥，制得羊肚菌提取物。
进一步地，复合酶液为纤维素酶和果胶酶按照1:1的质量比混合制成。
上述羊肚菌营养米稀的制备方法，包括以下步骤：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。
本发明所产生的有益效果为：本发明的米稀中将粗粮和细梁搭配，使制得的米稀营养丰富，充分提供人体每日所需碳水化合物、蛋白质、膳食纤维和维生素等。
本发明中的羊肚菌经过酶解处理后，其中的羊肚菌多糖、蛋白质、黄酮类物质以及天然的呈香呈味物质均被充分的释放，将其添加入米稀中，既可大大增加米稀的鲜香味，无需再额外添加香精等添加剂，提高食用的安全性，又能够促进羊肚菌中的营养成分被人体吸收。
本发明所产生的有益效果为：本发明的米稀中将粗粮和细梁搭配，使制得的米稀营养丰富，充分提供人体每日所需碳水化合物、蛋白质、膳食纤维和维生素等。同时，杂粮粉通过酶-双螺杆挤压-发酵工艺处理后，使杂粮粉中的蛋白质，膳食纤维等更利于人体吸收，杂粮液中的酒精，乳糖，乳酸不仅增加了米稀的特殊风味和口感，并且能增加人体肠道蠕动，保护肠胃功能。本发明中的羊肚菌经过酶解处理后，其中的羊肚菌多糖、蛋白质、黄酮类物质以及天然的呈香呈味物质均被充分的释放，将其添加入米稀中，既可大大增加米稀的鲜香味，无需再额外添加香精等添加剂，提高食用的安全性，又能够促进羊肚菌中的营养成分被人体吸收。
具体实施方式
实施例1
一种羊肚菌营养米稀，包括以下重量体积份的组分：杂粮粉20份，杂粮提取液5份，羊肚菌提取物0.1份，低聚果糖0.5份和麦芽糊精0.5份。
上述杂粮粉和杂粮液的制备方法如下：将大米，黄豆，薏仁，红豆在50℃条件下干燥至恒重，分别粉碎，过100目筛，按质量比为20:1:1:1的比例混合均匀，然后向其中加入0.2％大米质量的α-淀粉酶，得混合粉；将混合粉和水按1:0.3的质量体积比混合，搅拌均匀，4℃恒温下静置10h，得混合浆料，将混合浆料在螺杆转速100-130r/min，机筒温度100-130℃条件下进行挤压膨化，得膨化料，将膨化料在40℃条件下干燥至恒重，粉碎，过100目筛，得到膨化粉，向膨化粉中加入1％膨化质量的发酵剂，拌匀，于30℃条件下密闭发酵20h，将发酵好的膨化粉固液分离，将固体冷冻干燥，得到杂粮粉；将液体通过巴士消毒灭菌后得到杂粮液。其中发酵剂由酵母菌和保加利亚菌混合制成，发酵剂中酵母菌的含量大于50亿/g，保加利亚菌的含量大于200亿/g。
羊肚菌提取物的制备方法如下：取羊肚菌，将其洗净烘干，粉碎过80目筛，得粉末，向粉末中加入0.1％粉末重量的由纤维素酶和果胶酶按照1:1的质量比混合制成的复合酶液，于40℃，pH值为4的条件下酶解1h，然后灭酶处理，过滤，得羊肚菌第一酶解液和第一滤渣；向第一滤渣中加入1-5％第一滤渣重量的木瓜蛋白酶液，于40℃，pH值为4的条件下酶解1h，然后灭酶处理，过滤，得羊肚菌第二酶解液和第二滤渣；再向第二滤渣中加入0.1％第二滤渣重量的5`-磷酸二酯酶液，于60℃，pH值为6的条件下酶解1h，然后灭酶处理，过滤，得羊肚菌第三酶解液，最后，将三种酶解液混合并冷冻干燥，制得羊肚菌提取物。
上述羊肚菌营养米粉的制备方法如下：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。
实施例2
一种羊肚菌营养米稀，包括以下重量体积份的组分：杂粮粉30份，杂粮提取液10份，羊肚菌提取物1份，低聚果糖2份和麦芽糊精1份。
上述杂粮粉和杂粮液的制备方法如下：将大米，黄豆，薏仁，红豆在50℃条件下干燥至恒重，分别粉碎，过120目筛，按质量比为40:5:5:5的比例混合均匀，然后向其中加入0.5％大米质量的α-淀粉酶，得混合粉；将混合粉和水按1:0.5的质量体积比混合，搅拌均匀，4℃恒温下静置15h，得混合浆料，将混合浆料在螺杆转速130r/min，机筒温度130℃条件下进行挤压膨化，得膨化料，将膨化料在60℃条件下干燥至恒重，粉碎，过120目筛，得到膨化粉，向膨化粉中加入1.5％膨化质量的发酵剂，拌匀，于35℃条件下密闭发酵30h，将发酵好的膨化粉固液分离，将固体冷冻干燥，得到杂粮粉；将液体通过巴士消毒灭菌后得到杂粮液。其中发酵剂由酵母菌和保加利亚菌混合制成，发酵剂中酵母菌的含量大于50亿/g，保加利亚菌的含量大于200亿/g。
羊肚菌提取物的制备方法如下：取羊肚菌，将其洗净烘干，粉碎过80目筛，得粉末，向粉末中加入1％粉末重量的由纤维素酶和果胶酶按照1:1的质量比混合而成的复合酶液，于60℃，pH值为7的条件下酶解2h，然后灭酶处理，过滤，得羊肚菌第一酶解液和第一滤渣；向第一滤渣中加入5％第一滤渣重量的木瓜蛋白酶液，于60℃，pH值为6的条件下酶解2h，然后灭酶处理，过滤，得羊肚菌第二酶解液和第二滤渣；再向第二滤渣中加入0.5％第二滤渣重量的5`-磷酸二酯酶液，于65℃，pH值为7的条件下酶解3h，然后灭酶处理，过滤，得羊肚菌第三酶解液，最后，将三种酶解液混合并冷冻干燥，制得羊肚菌提取物。
上述羊肚菌营养米粉的制备方法如下：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。
实施例3
一种羊肚菌营养米稀，包括以下重量份的组分：杂粮粉24份，杂粮提取液7份，羊肚菌提取物0.5份，低聚果糖1份和麦芽糊精1.5份。
上述杂粮粉和杂粮提取液的制备方法如下：将大米，黄豆，薏仁，红豆在50℃条件下干燥至恒重，分别粉碎，过120目筛，按质量比为30:1:1:1的比例混合均匀，然后向其中加入0.4％大米质量的α-淀粉酶，得混合粉；将混合粉和水按1:0.4的质量体积比混合，搅拌均匀，4℃恒温下静置12h，得混合浆料，将混合浆料在螺杆转速120r/min，机筒温度120℃条件下进行挤压膨化，得膨化料，将膨化料在60℃条件下干燥至恒重，粉碎，过120目筛，得到膨化粉，向膨化粉中加入1.5％膨化质量的发酵剂，拌匀，于33℃条件下密闭发酵24h，将发酵好的膨化粉固液分离，将固体冷冻干燥，得到杂粮粉；将液体通过巴士消毒灭菌后得到杂粮液。其中发酵剂由酵母菌和保加利亚菌混合制成，发酵剂中酵母菌的含量大于50亿/g，保加利亚菌的含量大于200亿/g。
上述羊肚菌提取物的制备方法如下：取羊肚菌，将其洗净烘干，粉碎过80目筛，得粉末，向粉末中加入0.5％粉末重量的由纤维素酶和果胶酶按照1:1的质量比混合而成的复合酶液，于55℃，pH值为7的条件下酶解2h，然后灭酶处理，过滤，得羊肚菌第一酶解液和第一滤渣；向第一滤渣中加入4％第一滤渣重量的木瓜蛋白酶液，于60℃，pH值为6的条件下酶解1h，然后灭酶处理，过滤，得羊肚菌第二酶解液和第二滤渣；再向第二滤渣中加入0.3％第二滤渣重量的5`-磷酸二酯酶液，于65℃，pH值为7的条件下酶解2h，然后灭酶处理，过滤，得羊肚菌第三酶解液，最后，将三种酶解液混合并冷冻干燥，制得羊肚菌提取物。
上述羊肚菌营养米粉的制备方法如下：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。
对比例1
在实施例3的基础上，将羊肚菌提取物换成由羊肚菌直接粉碎制成的羊肚菌粉末。
对比例2
在实施例3的基础上，取消杂粮的发酵工序和杂粮液的加入，将杂粮直接粉碎后进行包装。
对比例3
在实施例3的基础上，取消5`-磷酸二酯酶酶解的过程。
试验例
取实施例1-3和对比例1-3中的羊肚菌营养米稀，打开包装，向其中加水冲泡，制得香气扑鼻的羊肚菌营养米稀，分别让50位食品品评家食用实施例1-3和对比例1-3中的羊肚菌营养米稀，然后让依次让品评家对5项项目进行评分，每项20份，满分为100分，以50位品评家的平均分为最终得分，具体得分见表1。
表1：羊肚菌米粉评分表
通过上表得知，按照本发明实施例1-3中的方法制备得到的羊肚菌营养米稀的气味以及口感均较好，深受每位品评家的喜爱，尤其是实施例3中的羊肚菌营养米稀，其受到的评分最高。
Claims (10)
1.一种羊肚菌营养米稀，其特征在于，包括以下重量体积份的组分：杂粮粉20-30份，杂粮提取液5-10份，羊肚菌提取物0.1-1份，低聚果糖0.5-2份和麦芽糊精0.5-1份。
2.如权利要求1所述的羊肚菌营养米稀，其特征在于，包括以下重量份的组分：杂粮粉24份，杂粮提取液7份，羊肚菌提取物0.5份，低聚果糖1份和麦芽糊精1.5份。
3.如权利要求1或2所述的羊肚菌营养米稀，其特征在于，所述杂粮粉和杂粮提取液的制备方法如下：将大米，黄豆，薏仁，红豆在50℃条件下干燥至恒重，分别粉碎，过100-120目筛，按质量比为20-40:1-5:1-5:1-5的比例混合均匀，然后向其中加入0.2-0.5％大米质量的α-淀粉酶，得混合粉；将混合粉和水按1:0.3-0.5的质量体积比混合，搅拌均匀，4℃恒温静置10-14h，得混合浆料，将混合浆料进行挤压膨化，得膨化料，将膨化料在40-60℃条件下干燥至恒重，粉碎，过100-120目筛，得到膨化粉，向膨化粉中加入1-1.5％膨化质量的发酵剂，拌匀，于30-35℃条件下密闭发酵20-30h，将发酵好的膨化粉固液分离，将固体冷冻干燥，得到杂粮粉；将液体通过巴士消毒灭菌后得到杂粮液。
4.如权利要求3所述的羊肚菌营养米稀，其特征在于，挤压膨化的条件为：螺杆转速100-130r/min，机筒温度100-130℃。
5.权利要求3所述的羊肚菌营养米稀，其特征在于，所述发酵剂由酵母菌和保加利亚菌混合制成。
6.权利要求5所述的羊肚菌营养米稀，其特征在于，所述发酵剂中酵母菌的含量大于50亿/g，保加利亚菌的含量大于200亿/g。
7.权利要求3所述的羊肚菌营养米稀，其特征在于，密闭发酵时间为24h。
8.如权利要求1-2任一项所述的羊肚菌营养米稀，其特征在于，羊肚菌提取物的制备方法如下：取羊肚菌，将其洗净烘干，粉碎过80目筛，得粉末，向粉末中加入0.1-1％粉末重量的复合酶液，于40-60℃，pH值为4-7的条件下酶解1-2h，然后灭酶处理，过滤，得羊肚菌第一酶解液和第一滤渣；向第一滤渣中加入1-5％第一滤渣重量的木瓜蛋白酶液，于40-60℃，pH值为4-6的条件下酶解1-2h，然后灭酶处理，过滤，得羊肚菌第二酶解液和第二滤渣；再向第二滤渣中加入0.1-0.5％第二滤渣重量的5`-磷酸二酯酶液，于60-65℃，pH值为6-7的条件下酶解1-3h，然后灭酶处理，过滤，得羊肚菌第三酶解液，最后，将三种酶解液混合并冷冻干燥，制得羊肚菌提取物。
9.权利要求8所述的羊肚菌营养米稀，其特征在于，所述复合酶液为纤维素酶和果胶酶按照1:1的质量比混合制成。
10.权利要求1-9任一项所述的羊肚菌营养米稀的制备方法，其特征在于，包括以下步骤：取杂粮粉、麦芽糊精、低聚果糖和羊肚菌提取物，将其混匀，装袋密封，制得杂粮包，将杂粮液装袋密封，制得液体包，将杂粮包和液体包装盒密封，制得。
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