CN101715948B - Bolete extracting solution and beverages as well as preparation methods thereof - Google Patents
Bolete extracting solution and beverages as well as preparation methods thereof Download PDFInfo
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- CN101715948B CN101715948B CN200910250524A CN200910250524A CN101715948B CN 101715948 B CN101715948 B CN 101715948B CN 200910250524 A CN200910250524 A CN 200910250524A CN 200910250524 A CN200910250524 A CN 200910250524A CN 101715948 B CN101715948 B CN 101715948B
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Abstract
The invention discloses bolete extracting solution and beverages, belonging to the field of edible fungi beverages. The preparation method of the bolete extracting solution comprises the following steps of: extracting crushed bolete dry powder or fresh bolete slurry in water, then filtering to obtain filtrate, centrifuging the filtrate, and collecting supernate. By utilizing the bolete extracting solution, different flavors of bolete beverages can be prepared. The bolete beverage has rich nutrient components and simultaneously contains a great deal of polysaccharides with the functions of improving body immunity, reducing the blood sugar levels and cholesterol, resisting the ageing, and the like; secondly, the invention is convenient to carry and ready to drink and solves the problem that fresh bolete is difficult to store and transport; the invention can be also used as raw materials of beverages and food processing and prepared into different flavors of beverages; and besides, the invention has simple method, low cost and no environmental pollution.
Description
Technical field
The invention belongs to edible fungi beverage, be specifically related to a kind of bolete extracting solution, also relate to the beverage that contains bolete extracting solution, and their preparation method.
Background technology
Bolete is the wild edible fungus that ground such as Yunnan Province of China, Sichuan extensively produce, and ancients are referred to as " mountain delicacy ", are the superfine product in the feast; Modern age people's reputation be " meat or fish in the element ", " plant meat ", " peace and quiet food ", be called as " peak of vegetable food " in Japan, be considered to a kind of special high-grade nutrient vegetables the America and Europe.The meat of bolete is plump and delicate, aromatic flavour, and delicious flavour, nutritious, unique flavor, much human is liked the strong and unique local flavor of bolete.According to surveying and determination, bolete is rich in the nutritional labeling of needed by human body such as several amino acids, vitamin, mineral element, protein, active polysaccharide, has very high edibility and medical value, has become the important becteriums product of China's foreign exchange earning.
The product of bolete production and processing at present is many to be main bolete is processed salt marsh article, dry product, oil stain article and boiled etc., and the exploitation level is shallow, with low content of technology, product is single.Preliminary working product, raw material property products export proportion are higher, and added value of product is lower.If can carry out profound processing to bolete to international, the domestic different market demands, like exploitation bolete flavoring, bolete extract or bolete beverage etc., then can improve its added value, satisfy consumer's different demands.
Through retrieval, do not find the report of relevant bolete extracting solution and bolete beverage
Summary of the invention
To with low content of technology, problem such as product is single that present bolete processing aspect exists, one of the object of the invention is to provide a kind of bolete dry product extract.
The present invention's second purpose provides the preparation method of above-mentioned bolete dry product extract.
The present invention's the 3rd purpose provides a kind of bright bolete extracting solution.
The present invention's the 4th purpose provides the preparation method of above-mentioned bright bolete extracting solution.
The present invention's the 5th purpose provides the beverage that contains above-mentioned dry product bolete extracting solution.
The present invention's the 6th purpose provides the beverage that contains above-mentioned bright bolete extracting solution.
The present invention's the 7th purpose provides the preparation method of above-mentioned dry product bolete beverage.
The present invention's the 8th purpose provides the preparation method of above-mentioned bright bolete beverage.
Be above-mentioned purpose, realize that technical scheme of the present invention is following:
A kind of bolete dry product of the present invention extract prepares according to following method: the bolete of drying is crushed to 20～100 orders, gets the bolete powder; By 1: 10～60 weight ratio the bolete powder is added in the entry then, at 60～100 ℃ of following lixiviate 0.5～3h, leaching liquor; With 2～4 layers of filtered through gauze leaching liquor, with gained filtrating centrifugal 3～10min under 4000rpm, collect supernatant again; Concentrate or add entry and make and go up whenever that fungi polysaccharide content is 5～20g in the clear liquid, be bolete dry product extract.
Bolete described in the above-mentioned bolete dry product extract is meant bolete thalline, bolete fragment or does not contain the bolete leftover bits and pieces of earth stone.
Water described in the above-mentioned bolete dry product extract is preferably distilled water, pure water or deionized water.
A kind of bright bolete extracting solution prepares according to following method: fresh bolete or freezing bolete are cut into small pieces, place the boiling water blanching 8～15min of 2～4 times of bolete weight then; Pour homogenate 20～60s in the pulverizer again into, water is settled to 2～4 times of bolete weight; Then at 80～100 ℃ of following lixiviate 0.5～2h; When temperature drops to below 60 ℃, filter while hot with 2～4 layers of gauze, gained filtrating centrifugal 3～10min under 4000rpm collects supernatant; Concentrate or add entry and make and go up whenever that polyoses content is 5～20g in the clear liquid, be bright bolete extracting solution.
Water described in the above-mentioned bright bolete extracting solution is preferably distilled water, pure water or deionized water etc.
The dry product bolete beverage that contains above-mentioned bolete dry product extract.
The bright bolete beverage that contains above-mentioned bright bolete extracting solution.
Above-mentioned dry product bolete beverage, its composition and ratio thereof are: above-mentioned bolete dry product extract 20～92%, Jasmine extract 0～1 ‰; White granulated sugar 6～10%, honey 0～2 ‰, acidity regulator 0.1～0.5 ‰; Ascorbic acid 0.1～0.5 ‰, sodium carboxymethylcellulose 0.2～1.0 ‰, caramel colorant 0～1.0 ‰, carrotene 0～1.0 ‰; Honey essence 0～0.5 ‰, cream jasmin france 0～0.5 ‰, surplus is a water; The ratio of wherein said bolete dry product extract is a volume ratio; The ratio of all the other components is a volume: mass ratio.
Above-mentioned bright bolete beverage, its composition and ratio thereof are: above-mentioned bright bolete extracting solution 20～90%, Jasmine extract 0～1 ‰; White granulated sugar 6～10%, honey 0～2 ‰, acidity regulator 0.1～0.5 ‰; Ascorbic acid 0.1～0.5 ‰, sodium carboxymethylcellulose 0.2～1.0 ‰, caramel colorant 0～1.0 ‰, carrotene 0～1.0 ‰; Honey essence 0～0.5 ‰, cream jasmin france 0～0.5 ‰, surplus is a water; The ratio of wherein said bright bolete extracting solution is a volume ratio, and the ratio of all the other components is a volume: mass ratio.
Described water is preferably pure water, distilled water or deionized water etc.
Described acidity regulator is made up of citric acid and natrium citricum, and wherein the weight ratio between citric acid and the natrium citricum is 1: 4.
Each component described in the above-mentioned beverage all can be bought on market, and Co., Ltd buys like can be in the Shenzhen beautiful special essence and flavoring agent of Jasmine extract.
Described honey essence belongs to that beverage uses, and can on market, buy, as buying in Shenzhen BoDun spice Co., Ltd.
Described cream jasmin france belongs to that beverage uses, and can on market, buy, and like U.S. alcohol, Bowden etc., can buy in Shenzhen BoDun spice Co., Ltd.
The preparation method of above-mentioned dry product or bright bolete beverage comprises white granulated sugar and sodium carboxymethylcellulose mixing, adds through the bolete extracting solution dissolving of heating and processes liquid glucose; Add Jasmine extract, honey, acidity regulator, ascorbic acid, mixing adds carrotene and caramel colorant, beverage again with honey essence and cream jasmin france; Be preheated to 50～70 ℃; Supply moisture, homogeneous under 15～30MPa, the sterilization back is canned.Label quality inspection, storage.
Above-mentioned dry product bolete beverage, its composition and ratio thereof are: bolete dry product extract 20～92%, AJC 2～6%; Two ciders 2～5% that take off, white granulated sugar 2～10%, acidity regulator 0.1～0.5 ‰; Ascorbic acid 0.1-0.5 ‰, sodium carboxymethylcellulose (CMC) 0.2～1.0 ‰, xanthans 0.2～1.0 ‰; Caramel colorant 0～1.0 ‰, beverage are with flavoring apple essence (Qi Huadun) 0.1～0.5 ‰, and surplus is a water; Wherein said bolete dry product extract, AJC or two ratio of taking off cider are volume ratio, and the ratio of all the other components is a volume: mass ratio.
Described water is preferably pure water, distilled water or deionized water.
Above-mentioned bright bolete beverage, its composition and ratio thereof are: bright bolete extracting solution 20～90%, AJC 2～6%; Two ciders 2～5% that take off, white granulated sugar 2～10%, acidity regulator 0.1～0.5 ‰; Ascorbic acid 0.1-0.5 ‰, sodium carboxymethylcellulose (CMC) 0.2～1.0 ‰, xanthans 0.2～1.0 ‰; Caramel colorant 0～1.0 ‰, beverage are with flavoring apple essence (Qi Huadun) 0.1～0.5 ‰, and surplus is a water; Wherein said bright bolete extracting solution, AJC and two ratio of taking off cider are volume ratio, and the ratio of all the other components is a volume: mass ratio.
Wherein said water is preferably pure water, distilled water or deionized water.
Acidity regulator described in the above-mentioned bolete beverage is made up of citric acid and natrium citricum, and the weight ratio between citric acid and the natrium citricum is 1: 4.
The preparation method of above-mentioned dry product or bright bolete beverage comprises white granulated sugar and sodium carboxymethylcellulose (CMC) mixing, adds through the dry product bolete extracting solution or the dissolving of bright bolete extracting solution of heating and processes liquid glucose; Mix with AJC, two cider that takes off then; Add Jasmine extract, honey, acidity regulator, ascorbic acid again, mixing adds carrotene and caramel colorant, beverage again with honey essence and cream jasmin france; Be preheated to 50～70 ℃; Supply moisture, homogeneous under 15～30MPa, the sterilization back is canned.Label quality inspection, storage.
Acidity regulator described in the above-mentioned preparation method is made up of citric acid and natrium citricum, and the weight ratio between citric acid and the natrium citricum is 1: 4.
Various components described in the above-mentioned bolete beverage all can be bought from market.
The advantage that the present invention has: (1) bolete beverage of the present invention is abundant nutrients not only, and wherein contained a large amount of polysaccharide have the immunity of raising, reduce blood sugar, reduce cholesterol, the anti-ageing effect of waiting for a long time human body simultaneously; (2) the invention solves problems such as bright article storage of bolete and hard transportation, can eat, be convenient to the Mycophyta beverage of storage and transport for people provide at any time; (3) the present invention is the raw material that beverage and food processing are provided convenience, the beverage of available bolete extracting solution preparation different taste of the present invention; (4) the inventive method is simple, cost is low, non-environmental-pollution.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment, but these embodiment only are exemplary, scope of the present invention are not constituted any restriction.It will be understood by those skilled in the art that and down can make amendment with form or replace without departing from the spirit and scope of the present invention, but these modifications and replacing all fall in protection scope of the present invention the details of technical scheme of the present invention.
The preparation of embodiment 1 bolete dry product extract and beverage
(1) preparation of bolete dry product extract: dry bolete or bolete fragment or the bolete leftover bits and pieces that do not contain the earth stone are crushed to 60 orders; Press solid-liquid ratio and add pure water at 1: 20, at 95 ℃ of following lixiviate 2h, leaching liquor is with 4 layers of filtered through gauze; The centrifugal 5min of 4000r/min; Collect supernatant, add pure water and make in every liter of extract that polyoses content is 10.09g (polyoses content with phenol sulfuric acid process mensuration, as follows).
(2) preparation of liquid glucose: with 8% white granulated sugar and 0.6 ‰ sodium carboxymethylcelluloses (CMC) mixing, add 20% bolete extracting solution dissolving, promptly make liquid glucose through heating.
(3) beverage preparation: in liquid glucose, replenish bolete dry product extract and pure water, make the extract total amount account for 20% of cumulative volume, be adjusted to needed volume; By volume: mass ratio adds Jasmine extract 1.25 ‰, honey 1 ‰, citric acid 0.4 ‰; Natrium citricum 0.1 ‰, ascorbic acid 0.2 ‰, caramel colorant 0.2 ‰; Honey essence (Shenzhen BoDun spice Co., Ltd) 0.2 ‰, cream jasmin france (Shenzhen BoDun spice Co., Ltd) 0.25 ‰.Mixing is preheated to 55 ℃, homogeneous under 20MPa, and the sterilization back is canned, labels quality inspection, storage.
The preparation of embodiment 2 bolete dry product extracts and beverage
Carry out according to following method:
(1) preparation of bolete dry product extract: dry bolete fragment is crushed to 80 orders, presses solid-liquid ratio and add pure water at 1: 30, at 100 ℃ of following lixiviate 2h; Get leaching liquor; With 3 layers of filtered through gauze leaching liquor,, collect supernatant with gained filtrating centrifugal 7min under 4000rpm; Concentrated supernatant makes that polyoses content is 11.64g in every liter of extract.
(2) preparation of liquid glucose: with 5% white granulated sugar and 0.3 ‰ sodium carboxymethylcelluloses (CMC) and 0.3 ‰ xanthans mixings, add 8% bolete extracting solution dissolving, promptly make liquid glucose through heating.
(3) beverage preparation: in liquid glucose, replenish bolete dry product extract, make the extract total amount account for 8% of cumulative volume, add AJC 5.52%; Two ciders 3.52% that take off, all the other are deionized water, are adjusted to needed volume; By volume: mass ratio adds citric acid 0.2 ‰, natrium citricum 0.05 ‰, ascorbic acid 0.2 ‰; Caramel colorant 0.1 ‰, flavoring apple essence (Shenzhen BoDun spice Co., Ltd).Mixing is preheated to 60 ℃, homogeneous under 15MPa, and the sterilization back is canned, labels quality inspection, storage.
The preparation of embodiment 3 bright bolete extracting solution and beverage
Carry out according to following method:
(1) preparation of bright bolete extracting solution: with fresh bolete or freezing bolete, be divided into and drop into blanching 8min in 3 times of boiling water behind the fritter, pour homogenate 30s in the pulverizer into; Be settled to heavy 4 times of mushroom,, when temperature drops to below 60 ℃, filter while hot with 2 layers of gauze in 100 ℃ of lixiviate 1.5h; Gained filtrating centrifugal 5min under 4000rpm; Collect supernatant, be extract, concentrate and make that polyoses content is 6.96g in every liter of extract.
(2) preparation of liquid glucose: with white granulated sugar 9% and sodium carboxymethylcellulose (CMC) 0.5 ‰ mixings, add 50% bright bolete extracting solution dissolving, promptly make liquid glucose through heating.
(3) beverage preparation: in liquid glucose, replenish bright bolete extracting solution and deionized water, make the extract total amount account for 20% of cumulative volume, be adjusted to needed volume; By volume: mass ratio adds Jasmine extract 1 ‰, honey 1 ‰, citric acid 0.4 ‰; Natrium citricum 0.1 ‰, ascorbic acid 0.2 ‰, carrotene 0.3 ‰; Honey essence (Bowden spices) 0.25 ‰, cream jasmin france (Shenzhen BoDun spice Co., Ltd) 0.2 ‰.Mixing is preheated to 50 ℃, homogeneous under 20MPa, and the sterilization back is canned, labels quality inspection, storage.
The preparation of embodiment 4 bright bolete extracting solution and beverage
Carry out according to following method:
(1) preparation of bright bolete extracting solution: with fresh bolete or freezing bolete, be divided into and drop into blanching 5min in 2 times of boiling water behind the fritter, pour homogenate 20s in the pulverizer into; Be settled to heavy 3 times of mushroom,, when temperature drops to below 60 ℃, filter while hot with 2 layers of gauze in 95 ℃ of lixiviate 2h; The centrifugal 10min of 4000r/min afterwards; Collect supernatant, add pure water and make that extracting liquid volume is heavy 2.5 times of raw material, make that polyoses content is 7.94g in every liter of extract.
(2) preparation of liquid glucose: with 5% white granulated sugar and 0.3 ‰ sodium carboxymethylcelluloses (CMC) and 0.3 ‰ xanthans mixings, add 50% bright bolete extracting solution dissolving, promptly make liquid glucose through heating.
(3) beverage preparation: in liquid glucose, replenish bright bolete extracting solution, make the extract total amount account for 50% of cumulative volume, add AJC 5.52%; Two ciders 3.52% that take off, all the other are deionized water, are adjusted to needed volume; By volume: mass ratio adds citric acid 0.2 ‰, natrium citricum 0.05 ‰, ascorbic acid 0.2 ‰; Caramel colorant 0.15 ‰, flavoring apple essence (Shenzhen BoDun spice Co., Ltd) 0.33 ‰.Mixing is preheated to 60 ℃, homogeneous under 25MPa, and the sterilization back is canned, labels quality inspection, storage.
Claims (4)
1. a bolete dry product extract is characterized in that according to following method preparation: the bolete of drying is crushed to 20～100 orders, gets the bolete powder; By 1: 10～60 weight ratio the bolete powder is added in the entry then, at 60～100 ℃ of following lixiviate 0.5～3h, leaching liquor; With 2～4 layers of filtered through gauze leaching liquor, with gained filtrating centrifugal 3～10min under 4000rpm, collect supernatant again; Concentrate or add entry and make and go up whenever that polyoses content is 5～20g in the clear liquid, be bolete dry product extract.
2. a bright bolete extracting solution is characterized in that according to following method preparation: fresh bolete or freezing bolete are cut into small pieces, place the boiling water blanching 8～15min of 2～4 times of bolete weight then; Pour homogenate 20～60s in the pulverizer again into, water is settled to 2～4 times of bolete weight; Then at 80～100 ℃ of following lixiviate 0.5～2h; When temperature drops to below 60 ℃, filter while hot with 2～4 layers of gauze, gained filtrating centrifugal 3～10min under 4000rpm collects supernatant; Concentrate or add entry and make and go up whenever that polyoses content is 5～20g in the clear liquid, be bright bolete extracting solution.
3. the dry product bolete beverage that contains the described bolete dry product of claim 1 extract.
4. the bright bolete beverage that contains the described bright bolete extracting solution of claim 2.
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| CN104172377B (en) * | 2014-09-05 | 2016-04-13 | 湖北工业大学 | One is rich in Boletus edulis Bull polysaccharide red bayberry fruit drink and preparation method thereof |
| CN105287652A (en) * | 2015-10-28 | 2016-02-03 | 哈尔滨贝加尔泰生物工程有限公司 | Compound edible mushroom solution and extraction method |
| CN107455713A (en) * | 2017-06-27 | 2017-12-12 | 迪庆香格里拉舒达有机食品有限公司 | Bolete walnut cream and preparation method thereof |
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