阅读说明：本技术 一种绵糯型银耳羹及其制作方法 (Glutinous-cotton white fungus soup and making method thereof ) 是由 许庆纯 冯伟 谢顺才 秦禹 黄银 赵慧娟 曾萍萍 谢岚 许丹妮 于 2020-04-27 设计创作，主要内容包括：本发明公开了一种绵糯型银耳羹及其制作方法,属于食品技术领域。本发明将鲜银耳放入水中浸泡清洗干净,沥干后放入浓度为0.10～0.15％的柠檬酸溶液中,在80～100℃软化5～30min；软化后的银耳捞出放入冰水中迅速冷却,冷却后捞出沥干并置于-8～-1℃冷冻1～2h；冷冻后的银耳进行解冻,解冻后加入到糖水中进行超声处理5～15min；超声处理后的银耳进行灌装封口,并进行高压蒸汽杀菌得到所述的绵糯型银耳羹。本发明采用柠檬酸处理,然后再冷冻,最后超声的预处理工艺,既有利于银耳胶质大量析出,又能最大程度保留活性物质,获得便于人体吸收银耳中的营养成分。本发明获得的银耳羹绵软黏糯,多糖含量高。(The invention discloses a glutinous-soft white fungus soup and a preparation method thereof, belonging to the technical field of food. According to the invention, fresh tremella is put into water to be soaked and cleaned, and is put into a citric acid solution with the concentration of 0.10-0.15% after being drained, and is softened for 5-30 min at the temperature of 80-100 ℃; taking out the softened tremella, putting the tremella into ice water for rapid cooling, taking out the tremella after cooling, draining the tremella, and freezing the tremella at the temperature of-8 to-1 ℃ for 1 to 2 hours; unfreezing the frozen tremella, and adding the unfrozen tremella into sugar water for ultrasonic treatment for 5-15 min; filling and sealing the tremella subjected to ultrasonic treatment, and sterilizing by high-pressure steam to obtain the soft glutinous tremella soup. The invention adopts the pretreatment process of citric acid treatment, then refreezing and finally ultrasonic treatment, which is not only beneficial to the separation of a large amount of tremella colloid, but also can reserve active substances to the maximum extent, and obtains the nutritional ingredients in the tremella convenient for human body to absorb. The white fungus thick soup obtained by the invention is soft, sticky and glutinous, and has high polysaccharide content.)

1. The making method of the soft glutinous white fungus soup is characterized by comprising the following steps:

s1, soaking fresh tremella in water, cleaning, draining, putting into 0.10-0.15% citric acid solution, and softening for 5-30 min at 80-100 ℃;

s2, fishing out the tremella softened in the step S1, putting the tremella into ice water for rapid cooling, fishing out after cooling, draining, and freezing at the temperature of-8 to-1 ℃ for 1 to 2 hours;

s3, unfreezing the tremella frozen in the step S2, adding the unfrozen tremella into sugar water, and carrying out ultrasonic treatment for 5-15 min;

and S4, filling and sealing the tremella subjected to the ultrasonic treatment in the S3 step, and sterilizing by high-pressure steam to obtain the soft and glutinous tremella soup.

2. The method according to claim 1, wherein the soaking temperature is 20 to 40 ℃ and the soaking time is 0.5 to 10 hours in the step of S1.

3. The method according to claim 1, further comprising a step of chopping the cleaned tremella in step S1.

4. The method as claimed in claim 1, wherein in step S3, the power of the ultrasound is 300-400W.

5. The method according to claim 1, wherein the sugar water has a sugar degree of 8 to 11 in the step of S3.

6. A process according to claim 1, wherein the sugar water is prepared by dissolving sugar candy in water at a temperature of 90 to 95 ℃.

7. The method according to claim 1, wherein in step S4, one or more of fructus Jujubae, fructus Lycii, and Bulbus Lilii is added into Tremella before filling and sealing.

8. The method as claimed in claim 7, wherein the red dates are subjected to a soaking treatment.

9. The method according to claim 1, wherein the autoclaving condition in step S4 is sterilization at 115-125 ℃ for 20-40 min.

10. A glutinous-cotton white fungus soup prepared by the method according to any one of claims 1 to 9.

Technical Field

The invention relates to a glutinous-soft white fungus soup and a preparation method thereof, belonging to the technical field of food.

Background

Tremella, also known as Tremella and Tremella, is a widely planted and common colloid edible fungus with high medicinal value. Tremella is often used as a traditional health-preserving treasure, contains polysaccharide, amino acid, colloid, dietary fiber, multiple vitamins, mineral elements and the like, is rich in nutrition, is very beneficial to human bodies, has multiple dietary therapy health-care effects of nourishing yin, clearing heat, moistening lung, relieving cough, nourishing stomach, promoting the secretion of saliva or body fluid and the like, and is a high-grade nourishing tonic. The white fungus soup is used as a common white fungus processed food, has rich pharmacological effects such as immunity enhancement, oxidation resistance, blood fat reduction and the like, and can also maintain beauty and keep young and prolong life.

Dried tremella is often used as a raw material of tremella processed food, and the tremella is easy to cause nutrient loss in the drying process, such as the content of plant collagen, polysaccharide and the like. The content of plant collagen in the fresh tremella is higher than that of a sample made of dry tremella, and the nutrition is richer; active substances in the fresh tremella are completely reserved, the gel yield is extremely high, the absorption of human bodies to nutrient substances is facilitated, and the tremella is more nutritional and healthy. The traditional white fungus soup is mainly made of dry white fungus, long-time heating and cooking are needed, not only is a large amount of time needed, but also nutrient substances are easily lost due to long-time heating; the processing time is short, and the obtained white fungus soup product is not soft and glutinous and has poor taste.

At present, common pretreatment processes related to tremella related food processing include enzymolysis, acid-base treatment, freezing, ultrasonic treatment, microwave treatment, vacuum treatment and the like. The Chinese patent application No. 201610557892.4 discloses a preparation method of a lily tremella granule beverage, which adopts a technical means of softening tremella granules by low-concentration citric acid, reduces the toughness of tremella cell walls, and accelerates the softening speed of tremella. However, the degree of cell wall softening of the tremella by adopting the low-concentration citric acid is limited, and the polysaccharide dissolution rate in the tremella at the later stage is not high, so that the product cannot reach the so-called soft sticky glutinous; if high-concentration citric acid is used, the active ingredients of the tremella can be damaged, and the tremella polysaccharide is hydrolyzed, so that the viscosity of the product is reduced, and the effect of making the tremella soft, sticky and glutinous cannot be achieved. The Chinese patent application No. 201210420173.X discloses a production process of red bean-white fungus soup, which adopts papain to pretreat white fungus, destroys cell walls of the white fungus, is beneficial to dissolving out white fungus polysaccharide, and the red bean-white fungus soup prepared is richer in nutrition. However, the proteolysis can cause the destruction of a large number of cell walls of the tremella, which is not beneficial to the maintenance of the original skeleton and shape of the tremella in the processed tremella broth, and the tremella is too crisp and crisp. In addition, the enzyme is not suitable for large-scale industrial production due to high cost. The Chinese patent application No. 201210420252.0 discloses a production process of instant white fungus broth, which is prepared by extracting white fungus polysaccharide through microwave pretreatment of white fungus, and the prepared instant white fungus broth has high nutritive value. The microwave pretreatment is beneficial to the dissolution of the tremella polysaccharide, but the time required for the treatment is longer, and the stability of the tremella polysaccharide is reduced by increasing the microwave power and shortening the time, so that the tremella polysaccharide is decomposed.

Disclosure of Invention

In order to solve the problems, the invention prepares the soft glutinous white fungus soup by pretreating white fungus by combining the softening of low-concentration citric acid, freezing and ultrasonic treatment.

The invention aims to provide a method for making a soft and glutinous white fungus soup, which comprises the following steps:

s1, soaking fresh tremella in water, cleaning, draining, putting into 0.10-0.15% citric acid solution, and softening for 5-30 min at 80-100 ℃;

s2, fishing out the tremella softened in the step S1, putting the tremella into ice water for rapid cooling, fishing out after cooling, draining, and freezing at the temperature of-8 to-1 ℃ for 1 to 2 hours;

s3, unfreezing the tremella frozen in the step S2, adding the unfrozen tremella into sugar water, and carrying out ultrasonic treatment for 5-15 min;

and S4, filling and sealing the tremella subjected to the ultrasonic treatment in the S3 step, and sterilizing by high-pressure steam to obtain the soft and glutinous tremella soup.

Further, in the step S1, the soaking temperature is 20-40 ℃, and the soaking time is 0.5-10 hours.

Further, in step S1, the method further includes cutting the cleaned tremella.

Further, in step S3, the power of the ultrasound is 300-.

Further, in the step S3, the sugar degree of the sugar water is 8-11.

Further, the sugar water is obtained by adding crystal sugar into water with the temperature of 90-95 ℃ for dissolving.

Further, in step S4, one or more raw materials of red dates, medlar, and lily may be added to the tremella before filling and sealing.

Furthermore, the red dates need to be soaked.

Further, in the step S4, the high-pressure steam sterilization is performed for 20-40 min at 115-125 ℃.

The second purpose of the invention is to provide the glutinous-cotton white fungus soup prepared by the method.

The invention has the beneficial effects that:

the invention adopts the pretreatment process of citric acid treatment, then refreezing and finally ultrasonic treatment, which is not only beneficial to the separation of a large amount of tremella colloid, but also can reserve active substances to the maximum extent, and obtains the nutritional ingredients in the tremella convenient for human body to absorb. The white fungus thick soup obtained by the invention is soft, sticky and glutinous, and has high polysaccharide content.

Detailed Description

The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.

Determination of polysaccharide content

And (3) determining the polysaccharide content by adopting a phenol-sulfuric acid method and taking anhydrous glucose as a standard substance.

The principle is that furfural or hydroxymethyl furfural which is generated by dehydrating sugar under the action of concentrated sulfuric acid can be condensed with phenol to form an orange-red compound, the color shade of the compound is in direct proportion to the content of the sugar within the range of 10-100 mg/L, and the compound has a maximum absorption peak under the wavelength of 490nm, so that the compound can be measured under the wavelength by a colorimetric method.

The method comprises the steps of sucking a liquid to be detected to be 2.0m L, putting the liquid into a test tube with 15m L scales, adding 1.0m L5% of phenol solution, oscillating and mixing uniformly, then adding 5.0m L% of concentrated sulfuric acid, mixing uniformly for 5min, sealing the tube, boiling in a water bath for 1h, taking out the tube after the water bath is finished, cooling to room temperature, measuring an absorbance value at 490nm, drawing a standard curve by taking glucose as a standard substance, and substituting the absorbance value into the standard curve to obtain the polysaccharide content.

Reduction force measurement

The principle is as follows: the potassium ferricyanide reacts with the antioxidant to be reduced into potassium ferrocyanide, Fe3+ and the potassium ferrocyanide can react to generate Prussian blue, the substance has a strong light absorption peak at 700nm, the yield of the Prussian blue can be detected, the reducing power and the capacity of the antioxidant are in a certain proportion, and the higher the light absorption value is, the stronger the reducing power of the antioxidant is.

The method comprises the steps of taking 1m L of liquid to be detected, respectively adding 0.2 mol/L pH6.6 phosphate buffer solution 2.5m L and 1% potassium ferricyanide 2.5m L, uniformly mixing the mixture, keeping the temperature in a water bath at 50 ℃ for 20min, then adding 2.5m L10% (W/V) trichloroacetic acid, centrifuging for 10min at 4000r/min, taking supernatant liquid 2.5m L, respectively adding 2.5m L distilled water and 0.5m L0.1% FeCl3, uniformly mixing, standing for 10min, using distilled water to replace 0.1% FeCl3 solution as a blank for zero adjustment, and measuring absorbance at 700 nm.

DPPH radical scavenging action

The principle is as follows: 1, 1-diphenyl-2-picrylhydrazino (DPPH. cndot.) is a stable organic free radical, which is purple in methanol solution and has a maximum absorption peak at 517nm in the visible region. When a radical scavenger is added to a DPPH solution, the solution becomes lighter in color, the OD517 value becomes smaller, and is linear with the degree of radical scavenging. Therefore, the DPPH method allows the radical scavenger to be easily and quickly screened, and the antioxidant activity of the substance can be evaluated by this screening.

The method comprises the steps of preparing 0.1 mmol/L DPPH solution by using absolute ethyl alcohol, adding 1m L to-be-detected solution and 3m L DPPH solution into a test tube respectively, shaking uniformly, standing for 20min at room temperature, measuring an absorbance value Ax. at 517nm, using 1m L to-be-detected solution and 3m L absolute ethyl alcohol as blanks, and measuring an absorbance Axo at 517nm, using the absorbance Ao of the mixed solution of 1m L absolute ethyl alcohol and 3m L DPPH solution as a contrast.

Hydroxy radical scavenging action

The principle is as follows: hydroxyl radicals are generated according to the Fenton reaction: h₂O₂+Fe²⁺→·OH+OH^-+Fe³⁺OH has the characteristics of strong activity and short survival time, and generates a colored substance after meeting salicylic acid serving as a capture agent, and the colored substance generates a maximum absorption peak at 510 nm. When added, Tremella polysaccharides compete with salicylic acid for OH, resulting in reduced color formation. The antioxidant's ability to repel free radicals is reflected in the change in absorbance at 510 nm.

The method comprises the steps of taking FeSO with the concentration of 1m L of 9 mmol/L₄Adding 9 mmol/L salicylic acid-ethanol 1m L and 1m L solution to be tested, and finally adding 1m L8.8.8 mmol/L H₂O₂Mix well and start the whole reaction. After the reaction at 37 ℃ for 0.5h, the mixture is centrifuged at 4000r/min for 10min, and the supernatant is subjected to absorbance measurement at 510 nm. Using distilled water instead of H₂O₂As the background absorbance of the solution to be measured.

Clearance (%) - (Ao- (Ax-Axo))/Ao 100

In the formula: ao is the absorbance of the blank control solution, Ax is the absorbance after the solution to be tested is added, and Axo is the absorbance without the color-developing agent H₂O₂The background absorption value of the solution to be measured.