CN102475346A - Processing method of edible fungi beverage - Google Patents
Processing method of edible fungi beverage Download PDFInfo
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- CN102475346A CN102475346A CN2011102058681A CN201110205868A CN102475346A CN 102475346 A CN102475346 A CN 102475346A CN 2011102058681 A CN2011102058681 A CN 2011102058681A CN 201110205868 A CN201110205868 A CN 201110205868A CN 102475346 A CN102475346 A CN 102475346A
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- beverage
- white fungus
- stabilizing agent
- auricularia auriculajudae
- sterilization
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Abstract
The invention discloses a processing method of edible fungi beverage, which is processed from jelly fungi and white fungus as raw materials. The processing method comprises the following steps: cleaning jelly fungi and white fungus, immersing, pulping, mixing, filling, sterilizing, and cooling. The beverage contains the following components: homogenate of white fungus and jelly fungi 40kg, sucrose 4.00kg, citric acid 0.1kg, sweetener (protein sugar) 10g, and stabilizer 0.15%. The beverage processed using the method of the invention has the advantages of convenience in storage and drinking and high bioavailability, and has the characteristics of homogeneous tissue and stable structural properties.
Description
Technical field
The present invention relates to a kind of preparation method of edible fungi beverage.
Background technology
In recent years, human dual pincer attack of always bearing disruption of ecological balance in external environmental and the body, facing to the double barrel attack of various viruses, the immunologic function of human body self but quietly descending, causes the health of much human all to be faced with great threat.Therefore the modern demands craving for the functional food that some have enhancing body immunity urgently.Through deeply excavating for a long time, it is found that the function of traditional ears soup in enhancing body immunity, antiviral, anti-tumor aspect has the effect of real storage really, just in time can satisfy the current eager demand of people.
Traditional ears Tangyuan County material adds rock sugar for white fungus, black fungus, can also increase other component as one sees fit according to different needs.It all is the common soup method of frying in shallow oil that the making of relevant ears soup is adopted in the past, though that operation is gone up is not so difficult, makes product and on sense organ, sees also all well and goodly, also exists some shortcomings, at first is that product is difficult for preserving, and can only be that existing food is cooked again, is not easy to long-term edible.To be far from liquid beverage so convenient for this soups food when edible.Have again be exactly this big tablet raw material bioavailability usually can owing to many elderlys chew and gastrointestinal function reduces.
In order to address the above problem, we begin to design and utilize modern crafts that traditional ears soup is changed system into beverage, and we find in the design experiment process, and difficult problem maximum in the middle of this is exactly uniform formation and the good stable property that how to guarantee this beverage.About also all at present, the technology of this respect and product design do not find to have disclosed data.
Summary of the invention
The technical problem that the present invention will solve is to provide a kind of edible mushroom preparation method of health-care beverage, and the beverage of producing with this method is drunk conveniently except being convenient to keeping, outside the very high advantage of bioavailability, also has even tissue, characteristics that structural behaviour is stable.
As previously mentioned, the key technology of preparation ears beverage of the present invention is exactly a kind of good stabilizing agent of screening.2008 we be engaged in the subject study of relevant corn beverage; Duration of test was done number of research projects to beverage stabilizer, had successfully designed a kind of corn beverage stabilizing agent, and in the corn beverage design, had obtained successful application; This project has been submitted application for a patent for invention on May 4th, 2009 to State Intellectual Property Office; Number of patent application is 200910072013.9, and this project has dropped into commercial application soon, and has obtained great success.
This stabilizing agent is custom-designed for producing corn beverage, finds through test, this stabilizing agent is adjusted slightly be used to process the ears beverage and also can receive desirable technique effect.
It is following that ears beverage compound stabilizer accounts for beverage percent by volume proportioning:
Gellan gum 0.01～0.1% carragheen 0.05～0.2%
The preparation method of ears beverage of the present invention comprises cleaning, immersion, making beating, allotment, can and sterilization process, and concrete preparation technology's flow process is following:
(1) selects materials that clean to select color and luster is pure white, meat is plump high-quality auricularia auriculajudae, white fungus be raw material, remove impurity.
(2) water that soaks with 45 ℃～50 ℃ soaks 2h～3h with white fungus, the auricularia auriculajudae of select, and to the abundant imbibition of ears, softness was flexible when hand was pinched.Material-water ratio is 1: 200.
(3) making beating utilizes auricularia auriculajudae and white fungus after the high speed beater will soak, boil to break into homogenate.Mixing speed 10000r/min, 5min.
(4) sucrose, stabilizing agent are weighed up the dry mixing mixing, with 80～85 ℃ of water-soluble separating of processing, high speed shear 1500r/min, 20～25min fully dissolve it, pump in the blend tank, wait to join.
(5) allotment is produced the supplementary material proportioning of 100kg beverage and is: white fungus auricularia auriculajudae homogenate 20～50kg, and sucrose 4.00kg, citric acid 0.1kg, malic acid 0.1kg, sweetener, stabilizing agent are an amount of.1200～1500r/min, 10～15min stirs.
(6) the sterilization sterilization temperature is 121 ℃, 12s.
(7) feed liquid of can after with the sterilization capacity of packing into is in the PET bottle of 250mL.
(8) bottled drink after sealing is transported in the fountain sterilization machine.Sterilization temperature is 88 ℃, and sterilizing time is 20min, then it is cooled to below 30 ℃.
(9) decals, vanning, warehouse-in.
The invention has the beneficial effects as follows that product can keep even structure all the time in long preservation owing to adopted the stabilizing agent of function admirable, tissue is stable.More outstanding is uses two kinds of auricularia auriculajudaes to make raw material not only to lack special local flavor merely, added this stabilizing agent after, state, the local flavor of product obviously improve, this is a kind of beyond thought technique effect.
Specific embodiment
The concrete technological process of production of preparation ears beverage is following:
(1) selects materials that clean to select color and luster is pure white, meat is plump high-quality auricularia auriculajudae, white fungus be raw material, remove impurity.
(2) water that soaks with 45 ℃～50 ℃ soaks 2h～3h with white fungus, the auricularia auriculajudae (1: 1) of select, and to the abundant imbibition of ears, softness was flexible when hand was pinched.Material-water ratio is 1: 200.
(3) making beating utilizes auricularia auriculajudae and white fungus after the high speed beater will soak to break into homogenate.Mixing speed 10000r/min, 5min.
(4) with sucrose, stabilizing agent (carragheen 0.1% mixes with gellan gum 0.05%).Weigh up the dry mixing mixing, with 80～85 ℃ of water-soluble separating of processing, high speed shear 1500r/min, 20～25min fully dissolve it, pump in the blend tank, wait to join.
(5) the supplementary material proportioning of allotment production 100kg beverage is: white fungus auricularia auriculajudae homogenate 40kg, sucrose 4.00kg, citric acid 0.1kg, malic acid 0.1kg, sweetener (albumen sugar 10g), stabilizing agent 0.15%.1200～1500r/min, 10～15min stirs.
(6) high temperature sterilization is adopted in sterilization, and material is through tubular type sterilization machine, 121 ℃ of sterilization temperatures, 12s.
(7) feed liquid of can after with the sterilization capacity of packing into is in the PET bottle of 250mL.
(8) bottled drink after sealing is transported in the fountain sterilization machine.Sterilization temperature is 88 ℃, and sterilizing time is 20min, then it is cooled to below 30 ℃.
(9) decals, vanning, warehouse-in.
1, above production Technology determination of index foundation
(1) compound stabilizer confirms
Because single stabilizing agent can not play good effect, adopt the compound stabilizer effect better, but stabilizing agent dosage is excessive, make the mobile decline of product, the bad sensation of eking out a living is arranged, stabilizing agent dosage is too small, does not reach effect.Therefore the reasonable stabilizing agent decrement of effect in the experiment of single factor is carried out combine experiment, carragheen and the composite effect of sodium alginate different proportion are following:
Table 1
Can find out that by table 1 the composite result of gellan gum and carragheen is relatively good, this beverage quality homogeneous is placed and sense organ did not take place in 90 days is changed.
(2) auricularia auriculajudae, white fungus soaking temperature and time confirms
For obtaining stability auricularia auriculajudae, white fungus juice preferably, guarantee the kilter of finished beverage, be experimental factor with ears soaking temperature, soak time, making beating material-water ratio, confirm soaking conditions through orthogonal test.
Table 2
Confirmed with 45～50 ℃ of emerge in worm water 2 hours by orthogonal test, material-water ratio be 1: 200 times of ears juice stability that makes better, viscosity is suitable.
2, the mensuration of ears beverage stabilizer stablizing effect
The mensuration of A, the coefficient of stability
According to related data, sample is centrifugal 15min under 3500r/min centrifugal force, get 50 times of supernatant dilutions after, measure centrifugal absorbance A afterwards with spectrophotometer at 720nm
1, with centrifugal preceding sample absorbance A
2Ratio be the coefficient of stability.
Product coefficient of stability R=99% of the present invention
The mensuration of B, rate of deposition
Accurately take by weighing the centrifuge tube mass M
2And be M through the centrifuge tube and the sample quality sum of sterilization processing
1, centrifugal 15min under 3500r/min centrifugal force is weighed as M after abandoning or adopting supernatant
2
Its formula is following:
Rate of deposition is low more, and system stability is good more.
If rate of deposition＜2% shows that product stability is good.
The rate of deposition of beverage of the present invention is 1%.
The mensuration of C, viscosity
With L-90 flow graph measurement products viscosity, temperature requirement is about 25 ℃.
Its formula is:
Shear stress τ=0.355N/m
2
Products measure viscosity of the present invention is η=10.8mpas
The mensuration of D, solid content
Measure product solid content of the present invention＞4.5% with abbe's refractometer.
3, ears beverage quality index
The ears beverage does not still have country and industry standard, and target level of product quality is intended with reference to relevant national standard and formulated the company standard execution.Leading indicator requires as follows:
The organoleptic indicator
Physical and chemical index
Sanitary index
Claims (3)
1. a composite edible bacteria beverage is characterized in that it being to be formed by following formulated by following raw material: white fungus auricularia auriculajudae homogenate 40kg, sucrose 4.00kg, citric acid 0.1kg, malic acid 0.1kg, sweetener (albumen sugar 10g), stabilizing agent 0.15%.
2. edible fungi beverage according to claim 1 is characterized in that used stabilizing agent and proportioning thereof are gellan gum 0.01～0.1%, carragheen 0.05～0.2%.
3. edible fungi beverage according to claim 1 is characterized in that may further comprise the steps:
(1) selects materials that clean to select color and luster is pure white, meat is plump high-quality auricularia auriculajudae, white fungus be raw material, remove impurity.
(2) water that soaks with 45 ℃～50 ℃ soaks 2h～3h with white fungus, the auricularia auriculajudae of select, and to the abundant imbibition of ears, softness was flexible when hand was pinched.Material-water ratio is 1: 200.
(3) making beating utilizes auricularia auriculajudae and white fungus after the high speed beater will soak, boil to break into homogenate.Mixing speed 10000r/min, 5min.
(4) sucrose, stabilizing agent are weighed up the dry mixing mixing, with 80～85 ℃ of water-soluble separating of processing, high speed shear 1500r/min, 20～25min fully dissolve it, pump in the blend tank, wait to join.
(5) allotment is produced the supplementary material proportioning of 100kg beverage and is: white fungus auricularia auriculajudae homogenate 20～50kg, and sucrose 4.00kg, citric acid 0.1kg, malic acid 0.1kg, sweetener, stabilizing agent are an amount of.1200～1500r/min, 10～15min stirs.
(6) the sterilization sterilization temperature is 121 ℃, 12s.
(7) feed liquid of can after with the sterilization capacity of packing into is in the PET bottle of 250mL.
(8) bottled drink after sealing is transported in the fountain sterilization machine.Sterilization temperature is 88 ℃, and sterilizing time 20min is cooled to them below 30 ℃ then.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102058681A CN102475346B (en) | 2011-07-19 | 2011-07-19 | Preparing method of edible fungi beverage |
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| CN2011102058681A CN102475346B (en) | 2011-07-19 | 2011-07-19 | Preparing method of edible fungi beverage |
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| CN102475346B CN102475346B (en) | 2013-08-21 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029579A (en) * | 2015-08-10 | 2015-11-11 | 赵慧 | Preparation method of fruity black fungus and medlar compound juice |
| CN105167051A (en) * | 2015-08-16 | 2015-12-23 | 章新华 | Production method of black fungus-guava composite juice |
| CN109393266A (en) * | 2018-12-25 | 2019-03-01 | 辉县市清荣农林开发专业合作社 | A kind of agaric beverage compounding method |
| CN112205550A (en) * | 2020-10-09 | 2021-01-12 | 湖南省康德佳林业科技有限责任公司 | Golden-silk chrysanthemum composite suspension beverage and preparation method thereof |
| CN115736168A (en) * | 2022-10-25 | 2023-03-07 | 福州康嘉欣辰生物科技有限公司 | Red rice edible fungus nutrition powder, preparation method thereof and red rice crushing processing device |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315144A (en) * | 2000-03-31 | 2001-10-03 | 吴顺云 | Yuanmu-Shuanger thick soup and its production method |
| CN101317678A (en) * | 2007-12-11 | 2008-12-10 | 华宝食用香精香料（上海）有限公司 | Formulating method for orange gizzard suspending beverage |
| CN101331967A (en) * | 2008-07-23 | 2008-12-31 | 夏中军 | Blackfungus beverage and preparation method thereof |
| CN101558902A (en) * | 2009-05-04 | 2009-10-21 | 齐齐哈尔大学 | Corn beverage stabilizing agent and cutin corn beverage prepared from the stabilizing agent |
-
2011
- 2011-07-19 CN CN2011102058681A patent/CN102475346B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315144A (en) * | 2000-03-31 | 2001-10-03 | 吴顺云 | Yuanmu-Shuanger thick soup and its production method |
| CN101317678A (en) * | 2007-12-11 | 2008-12-10 | 华宝食用香精香料（上海）有限公司 | Formulating method for orange gizzard suspending beverage |
| CN101331967A (en) * | 2008-07-23 | 2008-12-31 | 夏中军 | Blackfungus beverage and preparation method thereof |
| CN101558902A (en) * | 2009-05-04 | 2009-10-21 | 齐齐哈尔大学 | Corn beverage stabilizing agent and cutin corn beverage prepared from the stabilizing agent |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029579A (en) * | 2015-08-10 | 2015-11-11 | 赵慧 | Preparation method of fruity black fungus and medlar compound juice |
| CN105167051A (en) * | 2015-08-16 | 2015-12-23 | 章新华 | Production method of black fungus-guava composite juice |
| CN109393266A (en) * | 2018-12-25 | 2019-03-01 | 辉县市清荣农林开发专业合作社 | A kind of agaric beverage compounding method |
| CN112205550A (en) * | 2020-10-09 | 2021-01-12 | 湖南省康德佳林业科技有限责任公司 | Golden-silk chrysanthemum composite suspension beverage and preparation method thereof |
| CN115736168A (en) * | 2022-10-25 | 2023-03-07 | 福州康嘉欣辰生物科技有限公司 | Red rice edible fungus nutrition powder, preparation method thereof and red rice crushing processing device |
| CN115736168B (en) * | 2022-10-25 | 2024-04-26 | 福州康嘉欣辰生物科技有限公司 | Red rice edible fungus nutrition powder, preparation method thereof and red rice crushing processing device |
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Granted publication date: 20130821 Termination date: 20200719 |