CN101991091A - Process for producing mushroom concentrated juice - Google Patents
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- CN101991091A CN101991091A CN2010105049779A CN201010504977A CN101991091A CN 101991091 A CN101991091 A CN 101991091A CN 2010105049779 A CN2010105049779 A CN 2010105049779A CN 201010504977 A CN201010504977 A CN 201010504977A CN 101991091 A CN101991091 A CN 101991091A
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Abstract
The invention discloses a process for producing mushroom concentrated juice which has the advantages of convenience of production, no enzymic preparation addition, short production cycle, mushroom taste reservation and convenience of conservation. The process comprises the steps of: leaching mushroom handles or refuse parts, filtering, performing centrifugal separation, oscillation filtering and vacuum low-temperature instantaneous concentration, sterilizing the concentrated liquid, and filling, cooling and refrigerating.
Description
Technical field
The present invention relates to a kind of mushroom inspissated juice production technology.
Background technology
Mushroom is a kind of high protein, low fat, polysaccharide, several amino acids and multivitamin mushroom food, and mushroom juice is not only delicious, being of high nutritive value to bring high blood pressure down reaches health-care effect.Usually people can be separately edible with mushroom umbrella and mushroom stems or leftover bits and pieces, and the use value of general mushroom stems or leftover bits and pieces is not fully utilized, and causes waste.
Chinese patent ZL89104134.6 discloses a kind of " process for forced extraction of mushroom juice with enzyme preparation ", with the mushroom is material, adopt biological enzyme to force the catalystic, fermentative mushroom fruiting body to pulverize material or mushroom solid medium pulverizing material, through boiling fermentation, filter, concentrate and obtain mushroom juice, said biology enzyme is meant cellulase and amylase.But this patent is in the process of process for forced extraction of mushroom juice with enzyme preparation, and the procreation that is necessary for enzyme provides purer substrate and environment, thereby fermentation must use distilled water, and can only use equipment such as stainless steel with constant temperature or porcelain, to prevent mould and Ag
+, Hg
++, Cn
++, Fe
++Etc. caused inhibitory action; The condition of reaction needed is comparatively harsh during production, causes producing inconvenience.Need add enzyme preparation through the mushroom juice of this extraction method, and the enzyme after the catalysis remains in still in the mushroom juice, enzyme is stayed influences pol in the liquid; Remove and need inactivation step as need; Need temperature control in the production process and regulate the necessary condition that pH value guarantees enzyme reaction, processing step is numerous and diverse.
Chinese patent ZL97123224.5 discloses a kind of " a kind of deep working method of mushroom stems and goods thereof ", with mushroom stems through selecting materials, wash, distill, extraction, filtration, preparation and technologies such as seasoning, sterilization make mushroom soy sauce.The step of the distillation condensing reflux in this patent is consuming time longer, causes the production cycle long; Distill required temperature height, cause the local flavor of mushroom destroyed, and the Brix degree of liquid low excessively being unfavorable for preserves.
Summary of the invention
Therefore, at above-mentioned problem, it is easy to the invention provides a kind of production, need not to add enzyme preparation, with short production cycle, the mushroom inspissated juice production technology that keeps the mushroom local flavor and be convenient to preserve.
For achieving the above object, the present invention is achieved by the following technical solutions: a kind of mushroom inspissated juice production technology comprises the steps:
(1) select clean mushroom stems or leftover bits and pieces as material, with weight ratio is 1: 10-1: 20 material and water drop in the extractor, stirring also is heated to 85-90 ℃, constant temperature stirred 1-3 hour, be heated to 90-100 ℃ again, carry out filter just by air pressurized, the described filtration mesh number of filter just is the 55-65 order, just the liquid after the filter enters in the fine filtering machine, open then extractor with the slag Ex-all so that produce next time;
(2) the filtration mesh number of described fine filtering machine is the 80-120 order, and the liquid after filtering is passed through in pump suction first surge tank;
Liquid in (3) first surge tanks enters in the centrifuge, and the rotating speed of described centrifuge is 5000-6000 rev/min, by centrifuge foreign material is separated, and the liquid after the separation enters second surge tank;
Liquid in (4) second surge tanks enters duplex strainer, and the filtration mesh number of described duplex filter is the 190-250 order, and the liquid after the filtration enters in the shaking screen;
(5) the filtration mesh number of described shaking screen is the 380-420 order, and the liquid after shaking screen filters enters the 3rd surge tank;
Liquid in (6) the 3rd surge tanks enters in the concentration tower, liquid carries out high temperature sterilization, the temperature of described high temperature sterilization is 100-120 ℃, time is 20-30 second, enter seven grades of concentration tower evaporations of quadruple effect through the liquid after the sterilization, concentration process is controlled at below 90 ℃ in the environment and the temperature of vacuum, carries out under the condition that the time is no more than 30 seconds, this concentration tower is provided with the aroma recovery system, and recovery system turns back to aroma gases in the concentrate; Its Brix degree of liquid of concentration tower outlet is the 60-70 degree, and the liquid after concentrating enters hold-up tank;
(7) the hold-up tank volume should be more than 1000 liters, store so that can concentrate one batch concentrate, and concentrate stirs in hold-up tank, to guarantee same batch product quality indicator unanimity; Liquid in the hold-up tank is carried out the tubular type sterilization, and the temperature of described tubular type sterilization is 90-95 ℃, and the time is 25-40 second;
(8) sterilization liquid is later carried out tinning, the product after the packing is with being water-cooled to room temperature;
(9) cooled product is sent into freezer refrigeration, described refrigerated storage temperature remains on subzero 15-21 ℃, and refrigerates more than 4 days.
By adopting the aforementioned techniques scheme, the invention has the beneficial effects as follows: this production technology is by mushroom stems or leftover bits and pieces lixiviate hot water extracting mushroom juice, enter concentration tower behind the filter just of leaching liquor process, fine filtering machine, centrifuge, duplex strainer and the shaking screen multiple filtration, it is instantaneous concentrated to carry out cryogenic vacuum in concentration tower, to guarantee not destroy the local flavor of mushroom, farthest keep the taste of mushroom juice; Liquid after concentrating is carried out sterilization, carry out tinning, cooling and refrigeration at last, make product can preserve more for a long time; Production technology is easy, and operation need not to add enzyme preparation in process of production easily; During production, only the slag in the vessel need be removed and to carry out the production of next batch product, produce smoothness, reach purpose with short production cycle.
The specific embodiment
Embodiment one: present embodiment discloses a kind of mushroom inspissated juice production technology, and its production stage is as follows:
(1) be that 1: 13 mushroom pin and water drop in the extractor with weight ratio, continue to stir and mixed liquor (solution of mushroom pin and water) is heated to 90 ℃, constant temperature stirred after 1.5 hours, mixed liquor is heated to 95 ℃ again, mixed liquor carries out filter just through extractor bottom 60 purpose screen packs, and cause the rate of filtration slower because the foreign material on the 60 order screen packs are too much this moment, carry out air pressurized so that improve the rate of filtration in extractor, the liquid after the filtration enters the fine filtering machine; After filtration finishes, open extractor, the residue in the extractor is removed so that the carrying out of explained hereafter next time.
The structure of described extractor is a hollow structure, and extractor is provided with inlet, liquid outlet and slag-drip opening, and the extractor bottom is provided with screen pack.
(2) the order number of described fine filtering machine screen pack is 80 orders, and the liquid after will filtering through the fine filtering machine is by stainless steel pump suction first surge tank; The structure of described first surge tank is a hollow structure, and described first surge tank is provided with inlet and liquid outlet.
(3) with in the liquid suction centrifuge in first surge tank, the rotating speed of described centrifuge is 5500 rev/mins, and centrifuge is mainly used in solid particle in the liquid and liquid are separated, and after by centrifuge solid sundries being separated, liquid enters second surge tank; Described centrifuge adopts known centrifuge just passable, and it can buy from disclosed market.The structure of described second surge tank is a hollow structure, and described second surge tank is provided with inlet and liquid outlet.
(4) with the liquid suction duplex strainer in second surge tank, the filtration order number of described duplex strainer is 200 orders, in the liquid suction shaking screen after filtering; Described duplex strainer is formed in parallel by two stainless steel filters, when needing slagging-off, only need close a filter, and another can carry out operate as normal; The main cause of using duplex strainer to filter is that good airproof performance, the negotiability of duplex strainer is strong and easy and simple to handle, can guarantee filtering accuracy exactly, and can change filter bag quickly, filtering does not have material consumption substantially, make running cost reduce, needn't be out of service during filter rinsed, guarantee carrying out continuously of production.
(5) with liquid suction the 3rd surge tank after filtering in the shaking screen, the filtration order number of described shaking screen is 400 orders; Described vibratory sieve mainly is made up of screen box, supporting arrangement, vibrator and transmission device, and described screen box is made up of screen frame, compass screen surface and hold down gag thereof, and described supporting arrangement mainly is made up of rubber spring.
The main cause of using shaking screen to filter is that shaking screen produces judder when operation, has reduced the phenomenon of material obstruction sieve aperture, has higher screening efficiency and productivity ratio; And its simple structure, dismounting maintenance clean are conveniently.
(6) with in the liquid suction concentration tower in the 3rd surge tank, the concentration tower temperature rises to 110 ℃, operating time is liquid to be carried out preliminary sterilization in 25 seconds, and the liquid after the sterilization carried out the evaporation of seven grades of concentration towers of quadruple effect, concentration process is controlled at below 90 ℃ in the environment and the temperature of vacuum, vacuum is 0.04Mpa, time is to carry out under 20 seconds the condition, this concentration tower is provided with the aroma recovery system, recovery system turns back to aroma gases in the concentrate, and behind the EO, the liquid Brix degree of the concentration tower of flowing through outlet is 65 degree, temperature is 15 ℃, and the liquid after concentrating enters hold-up tank.
Described quadruple effect seven grade low-temp evaporation concentration systems are made up of 4 evaporimeters of mutual series connection, and low temperature (about 90 ℃) heating steam is introduced into as first effect, and the liquid in the heating fumigators makes liquid produce the evaporation near equivalent lower than vapor (steam) temperature.The steam that produces is introduced into second and imitates as heating steam, makes second feed liquid of imitating to imitate lower temperature evaporation than first.This process repeats to quadruple effect always.In the concentration process of liquid, primary steam carries out once concentration to material earlier, and indirect steam utilizes once more then, can effectively utilize steam like this.Level is meant liquid through the number of times of evaporimeter, and seven grades of quadruple effects are exactly that liquid is through 4 evaporimeters, altogether through 7 times evaporation.Seven grades of described quadruple effects in process of production, first evaporimeter is through 3 times, second evaporimeter be through 2 times, the 3rd and the 4th evaporimeter each through 1 time.
Be the concentration process of an instantaneous vacuum of low temperature in the concentration process of concentration tower, temperature is controlled at below 90 ℃ so that farthest keep the taste of mushroom juice in the concentration process;
(7) liquid in the hold-up tank is carried out the tubular type sterilization, the temperature of described tubular type sterilization is 92 ℃, and the time is 30 seconds; Through effective sterilization of this processing step, make the concentrate of producing this moment direct water distribution make the mushroom juice beverage.
The hold-up tank volume should be more than 1000 liters, store so that can concentrate one batch concentrate, and concentrate stirs when storing, to guarantee same batch product quality indicator unanimity.
(8) sterilization liquid is later carried out hot canning, temperature is 90 ℃, adopts 18 liters tinplate bucket packing, and the product after will packing quotes water under the normal temperature and carry out nature and cool off, and product is cooled to room temperature;
(9) cooled product is sent into freezer refrigeration, described refrigerated storage temperature remains on subzero 18 ℃, and refrigerates 8 days; Preferably, the fate that refrigerates on the explained hereafter is all reduced to refrigerated storage temperature generally more than 4 days to guarantee the mushroom juice temperature in the packing of product jar, avoids having temperature difference inside and outside the packing of product jar, and a packing jar interior mushroom juice temperature is not fallen fully.
This production technology is by mushroom stems or leftover bits and pieces lixiviate hot water extracting mushroom juice, enter concentration tower behind the filter just of leaching liquor process, fine filtering machine, centrifuge, duplex strainer and the shaking screen multiple filtration, it is instantaneous concentrated to carry out cryogenic vacuum in concentration tower, to guarantee not destroy the local flavor of mushroom, farthest keep the local flavor of mushroom juice; Liquid after concentrating is carried out sterilization, carry out tinning, cooling and refrigeration at last, make product can preserve more for a long time; Production technology is easy, and operation need not to add enzyme preparation in process of production easily; During production, only the slag in the vessel need be removed and to carry out the production of next batch product, produce smoothness, reach purpose with short production cycle.
Embodiment two:
With weight ratio is that 1: 20 mushroom pin and water drop in the extractor, continues to stir and mixed liquor is heated to 90 ℃, and constant temperature stirred after 3 hours, and all the other steps are identical with embodiment one.
In above-mentioned each production craft step, the weight ratio of described mushroom and water all is that feasible, different ratio is identical to the effect of inventing at 1: 10 to 1: 20 this proportion; The order number of the temperature range that heats in each processing step, filter screen, sterilizing time all are feasible in corresponding steps institute restricted portion, it can realize purpose of the present invention equally, can't cause prepared concentrate to have significantly or difference fundamentally because of the difference of value, related various device all is known in the food machinery field, and it can buy from known market.
The above record only for utilizing the embodiment of this origination techniques content, anyly is familiar with modification, the variation that this skill person uses this creation to do, and all belongs to the claim of this creation opinion, and is not limited to those disclosed embodiments.
Claims (1)
1. mushroom inspissated juice production technology is characterized in that comprising the steps:
(1) select clean mushroom stems or leftover bits and pieces as material, with weight ratio is 1: 10-1: 20 material and water drop in the extractor, stirring also is heated to 85-90 ℃, constant temperature stirred 1-3 hour, be heated to 90-100 ℃ again, carry out filter just by air pressurized, the described filtration mesh number of filter just is the 55-65 order, just the liquid after the filter enters in the fine filtering machine, open then extractor with the slag Ex-all so that produce next time;
(2) the filtration mesh number of described fine filtering machine is the 80-120 order, and the liquid after filtering is passed through in pump suction first surge tank;
Liquid in (3) first surge tanks enters in the centrifuge, and the rotating speed of described centrifuge is 5000-6000 rev/min, by centrifuge foreign material is separated, and the liquid after the separation enters second surge tank;
Liquid in (4) second surge tanks enters duplex strainer, and the filtration mesh number of described duplex filter is the 190-250 order, and the liquid after the filtration enters in the shaking screen;
(5) the filtration mesh number of described shaking screen is the 380-420 order, and the liquid after shaking screen filters enters the 3rd surge tank;
Liquid in (6) the 3rd surge tanks enters in the concentration tower, liquid carries out high temperature sterilization, the temperature of described high temperature sterilization is 100-120 ℃, time is 20-30 second, enter seven grades of concentration tower evaporations of quadruple effect through the liquid after the sterilization, concentration process is controlled at below 90 ℃ in the environment and the temperature of vacuum, carries out under the condition that the time is no more than 30 seconds, this concentration tower is provided with the aroma recovery system, and recovery system turns back to aroma gases in the concentrate; Its Brix degree of liquid of concentration tower outlet is the 60-70 degree, and the liquid after concentrating enters hold-up tank;
(7) the hold-up tank volume should be more than 1000 liters, store so that can concentrate one batch concentrate, and concentrate stirs in hold-up tank, to guarantee same batch product quality indicator unanimity; Liquid in the hold-up tank is carried out the tubular type sterilization, and the temperature of described tubular type sterilization is 90-95 ℃, and the time is 25-40 second;
(8) sterilization liquid is later carried out tinning, the product after the packing is with being water-cooled to room temperature;
(9) cooled product is sent into freezer refrigeration, described refrigerated storage temperature remains on subzero 15-21 ℃, and refrigerates more than 4 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010504977A CN101991091B (en) | 2010-09-30 | 2010-09-30 | Process for producing mushroom concentrated juice |
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| CN201010504977A CN101991091B (en) | 2010-09-30 | 2010-09-30 | Process for producing mushroom concentrated juice |
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| CN101991091A true CN101991091A (en) | 2011-03-30 |
| CN101991091B CN101991091B (en) | 2012-10-17 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103169064A (en) * | 2013-01-30 | 2013-06-26 | 福建省宏顺食品饮料有限公司 | Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers |
| CN105310063A (en) * | 2015-11-20 | 2016-02-10 | 福建省长绿食品饮料有限公司 | Lentinula edodes concentrated powder production process |
| CN105581306A (en) * | 2015-11-27 | 2016-05-18 | 黄族和 | Method for making universal portable mushroom concentrated seasoning soup |
| JP2016168035A (en) * | 2015-03-13 | 2016-09-23 | 仙波糖化工業株式会社 | Production method of shiitake extract |
| CN106722712A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of shellfish inspissated juice |
| CN113693228A (en) * | 2021-09-03 | 2021-11-26 | 福建长绿食品饮料股份有限公司 | Improved technology of mushroom concentrated juice |
| CN114376209A (en) * | 2021-12-28 | 2022-04-22 | 福建省农业科学院农业工程技术研究所 | Preparation method of edible fungus high-viscosity concentrated solution |
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|---|---|---|---|---|
| CN1052029A (en) * | 1989-12-01 | 1991-06-12 | 李全才 | Process for forced extraction of mushroom juice with enzyme preparation |
| CN1061976A (en) * | 1991-10-31 | 1992-06-17 | 张孟铸 | Utilize the fresh mushroom handle to extract the method for lentinan |
| CN1477130A (en) * | 2002-08-22 | 2004-02-25 | 武汉东保科技开发有限责任公司 | Separation and purification process of lentinan |
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2010
- 2010-09-30 CN CN201010504977A patent/CN101991091B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052029A (en) * | 1989-12-01 | 1991-06-12 | 李全才 | Process for forced extraction of mushroom juice with enzyme preparation |
| CN1061976A (en) * | 1991-10-31 | 1992-06-17 | 张孟铸 | Utilize the fresh mushroom handle to extract the method for lentinan |
| CN1477130A (en) * | 2002-08-22 | 2004-02-25 | 武汉东保科技开发有限责任公司 | Separation and purification process of lentinan |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726493A (en) * | 2011-12-30 | 2012-10-17 | 福建绿宝食品集团有限公司 | Pleurotus eryngii cookie and preparation method thereof |
| CN103169064A (en) * | 2013-01-30 | 2013-06-26 | 福建省宏顺食品饮料有限公司 | Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers |
| JP2016168035A (en) * | 2015-03-13 | 2016-09-23 | 仙波糖化工業株式会社 | Production method of shiitake extract |
| CN105310063A (en) * | 2015-11-20 | 2016-02-10 | 福建省长绿食品饮料有限公司 | Lentinula edodes concentrated powder production process |
| CN105310063B (en) * | 2015-11-20 | 2017-12-29 | 福建省长绿食品饮料有限公司 | Mushroom concentrates powder production technology |
| CN105581306A (en) * | 2015-11-27 | 2016-05-18 | 黄族和 | Method for making universal portable mushroom concentrated seasoning soup |
| CN106722712A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of compounding method of shellfish inspissated juice |
| CN113693228A (en) * | 2021-09-03 | 2021-11-26 | 福建长绿食品饮料股份有限公司 | Improved technology of mushroom concentrated juice |
| CN114376209A (en) * | 2021-12-28 | 2022-04-22 | 福建省农业科学院农业工程技术研究所 | Preparation method of edible fungus high-viscosity concentrated solution |
| CN114376209B (en) * | 2021-12-28 | 2024-03-19 | 福建省农业科学院农产品加工研究所 | Preparation method of edible fungus high-viscosity concentrated solution |
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| CN101991091B (en) | 2012-10-17 |
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Effective date of registration: 20151008 Address after: 362000, Fujian City, Quanzhou province Yongchun County Tak Industrial Zone Patentee after: FUJIAN CHANGLYU FOOD AND BEVERAGE CO., LTD. Address before: 362000, Fujian City, Quanzhou province Yongchun County Tak Tak Industrial Park Patentee before: Fujian Province Hongshun Food & Beverage Co., Ltd. |
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Granted publication date: 20121017 Termination date: 20180930 |