CN102813269B - Edible fungus beverage and preparation method thereof - Google Patents
Edible fungus beverage and preparation method thereof Download PDFInfo
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- CN102813269B CN102813269B CN201210352703.1A CN201210352703A CN102813269B CN 102813269 B CN102813269 B CN 102813269B CN 201210352703 A CN201210352703 A CN 201210352703A CN 102813269 B CN102813269 B CN 102813269B
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Abstract
The invention relates to the technical field of beverages, in particular relates to an edible fungus beverage. The edible fungus beverage comprises 100.0 parts of edible fungus, 0.1 to 0.5 part of cellulose, 0.2 to 1.0 part of protease, 5.0 to 8.0 parts of syrup, 0.1 to 0.15 part of acid, and 1,000.0 to 2,000.0 parts of water. The edible fungus beverage is a purely natural product, and contains polypeptide, polysaccharide, amino acid necessary for a human body and certain trace elements; and nutritional components in the beverage are rich and can be directly absorbed by the human body, so that the immunity of the body is improved, and the beverage is beneficial to body health. The invention also discloses a preparation method of the edible fungus beverage. The method has the characteristics of uniqueness, simplicity in operation, short production period, low production cost, high industrialization degree and the like.
Description
Technical field
The present invention relates to technical field of beverage, particularly a kind of edible fungi beverage and preparation method thereof.
Background technology
Along with the raising of people's living standard, people also improve constantly beverage/food understanding, have nutritive value, be not day by day valued by the people containing the healthy beverage of anticorrisive agent.But the existing beverage products commercially sold adopts traditional extraction technique mostly, be simple lixiviate, concentrate, allocate and obtain, the active ingredient in raw material does not well show, and various additives also makes consumer hang back.The table food that edible mushroom is approved as people, it is of high nutritive value, accept by everybody, and become by Edible mushroom processing the product of beverage very few.
Summary of the invention
The object of this invention is to provide a kind of edible fungi beverage, active ingredient nutritious in edible mushroom fully incorporated in beverage, make its active ingredient can directly absorb by human body, to reach effect of functional health.The present invention discloses the preparation method of edible fungi beverage, this preparation method operates practical,
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of edible fungi beverage, comprises following component and content thereof:
Above number is all mass fractions.
Wherein, described edible mushroom is one or more the mixture in pleurotus eryngii, asparagus, White mushroom, flat mushroom and mushroom.
Wherein, described syrup is xylitol, knob sugar, one or more mixture in Sucralose; Described acid is citric acid.
A preparation method for edible fungi beverage, comprises the steps:
(1) edible mushroom raw material are prepared;
(2) breaking-wall cell: after step (1) gained edible mushroom use water is cleaned up, thaw after completely freezing;
(3) biological enzymolysis: step (2) gained edible mushroom is put into water, heating, then the mixture adding cellulase and protease carries out enzymolysis to edible mushroom, heat up the enzyme that goes out;
(4) Separation of Solid and Liquid: step (3) gained solution is filtered wherein solid through centrifugal or mistake;
(5) filtration is released souls from purgatory: filtered further through ultrafiltration post by step (4) liquid;
(6) allocate: in step (5) gained liquid, add sugar and acid, allocate to obtain finished product.
Wherein, edible mushroom described in step (1) is one or more the mixture in pleurotus eryngii, asparagus, White mushroom, flat mushroom and mushroom.
Wherein, freezing described in step (2) temperature is-10 DEG C--25 DEG C.
Wherein, described in step (3), heating-up temperature is 45 DEG C-55 DEG C, and described warming temperature is more than 95 DEG C.
Wherein, ultrafiltration post described in step (5) retains the material removing molecular weight more than 10000.
Wherein, syrup described in step (6) is xylitol, knob sugar, one or more mixture in Sucralose.
Wherein, the acid described in step (6) is citric acid.
Edible fungi beverage of the present invention adopts biological enzymolysis to produce edible fungi beverage, and process is unique, and simple to operate, with short production cycle, production cost is low, and industrialization degree is high.Edible fungi beverage prepared by this method is all-natural product, amino acid containing polypeptide, polysaccharide and needed by human and some trace elements, beverage Middle nutrition composition enriches, can directly absorb by human body, improve immunity of organisms, be conducive to healthy, have without bitter taste, clearly tasty and refreshing, and raw material sources are wide, cost is low, instant.
Detailed description of the invention
Embodiment 1
Embodiment one:
Take fresh pleurotus eryngii 100Kg, remove impurity, clean with clear water, allow pleurotus eryngii fully absorb moisture, be put in-20 DEG C of iceboxs and be refrigerated to completely, next day is again by complete for pleurotus eryngii thaw.
By the pleurotus eryngii raw material that melted and 1000Kg water mixing homogenate, be heated to 55 DEG C, then add the cellulase of 0.2Kg and the protease of 0.5Kg, constant temperature enzymolysis 2 hours, after enzymolysis, be heated to more than the 95 DEG C enzymes 30 minutes of going out.By the mixed liquor after enzymolysis after centrifugal removing solid content, retain with ultrafiltration post and remove molecular weight 100000 and material, obtain the beverage stoste of molecular weight below 100000.
In the beverage stoste prepared, add xylitol and citric acid carries out seasoning, the addition of xylitol is 5Kg, and citric acid addition is 0.1Kg, obtains finished beverage.
Obtained beverage through high-temperature instantaneous sterilization and pasteurization, filling envelope bottle.
Embodiment 2
Take fresh asparagus 100Kg, remove impurity, clean with clear water, allow pleurotus eryngii fully absorb moisture, be put in-10 DEG C of iceboxs and be refrigerated to completely, next day is again by complete for asparagus thaw.
By the asparagus raw material that melted and 1500Kg water mixing homogenate, be heated to 45 DEG C, then add the cellulase of 0.5Kg and the protease of 0.2Kg, constant temperature enzymolysis 3 hours, after enzymolysis, be heated to more than the 95 DEG C enzymes 30 minutes of going out.By the mixed liquor after enzymolysis after centrifugal removing solid content, retain with ultrafiltration post and remove molecular weight 100000 and material, obtain the beverage stoste of molecular weight below 100000.
Add in the beverage stoste prepared knob sugar and citric acid carry out seasoning, the addition of knob sugar is 6Kg, and citric acid addition is 0.12Kg, obtains finished beverage.
Obtained beverage through high-temperature instantaneous sterilization and pasteurization, filling envelope bottle.
Embodiment 3
Take the mixture 100Kg of fresh White mushroom and flat mushroom, remove impurity, clean with clear water, allow White mushroom and flat mushroom fully absorb moisture, be put in-20 DEG C of iceboxs and be refrigerated to completely, next day is again by White mushroom and the complete thaw of flat mushroom.
By the White mushroom that melted and flat mushroom raw material and 2000Kg water mixing homogenate, be heated to 50 DEG C, then add the cellulase of 0.1Kg and the protease of 1Kg, constant temperature enzymolysis 3 hours, after enzymolysis, be heated to more than the 95 DEG C enzymes 30 minutes of going out.By the mixed liquor after enzymolysis after centrifugal removing solid content, retain with ultrafiltration post and remove molecular weight 100000 and material, obtain the beverage stoste of molecular weight below 100000.
In the beverage stoste prepared, add Sucralose and citric acid carries out seasoning, the addition of Sucralose is 8Kg, and citric acid addition is 0.15Kg, obtains finished beverage.
Obtained beverage through high-temperature instantaneous sterilization and pasteurization, filling envelope bottle.
The above is only better embodiment of the present invention, therefore all equivalences made according to the technological principle described in patent claim of the present invention change or amendment, are included in patent claim of the present invention.
Claims (2)
1. a preparation method for edible fungi beverage, is characterized in that, comprises the steps:
(1) prepare edible mushroom raw material, be made up of the component of following content:
Above number is all mass fractions;
(2) breaking-wall cell: after being cleaned up by step (1) gained edible mushroom use water, thaw after completely freezing, described freezing temperature is-10 DEG C--25 DEG C;
(3) biological enzymolysis: step (2) gained edible mushroom is put into water, heating, then the mixture adding cellulase and protease carries out enzymolysis to edible mushroom, heat up the enzyme that goes out, described heating-up temperature is 45 DEG C-55 DEG C, and described warming temperature is more than 95 DEG C;
(4) Separation of Solid and Liquid: step (3) gained solution is filtered wherein solid through centrifugal or mistake;
(5) release souls from purgatory filtration: filtered further through ultrafiltration post by step (4) liquid, described ultrafiltration post retains the material removing molecular weight more than 10000;
(6) allocate: in step (5) gained liquid, add sugar and acid, allocate to obtain finished product, described syrup is xylitol, knob sugar, one or more mixture in Sucralose, and described acid is citric acid.
2. preparation method according to claim 1, is characterized in that: edible mushroom described in step (1) is one or more the mixture in pleurotus eryngii, White mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210352703.1A CN102813269B (en) | 2012-09-21 | 2012-09-21 | Edible fungus beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210352703.1A CN102813269B (en) | 2012-09-21 | 2012-09-21 | Edible fungus beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102813269A CN102813269A (en) | 2012-12-12 |
| CN102813269B true CN102813269B (en) | 2015-06-17 |
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| CN201210352703.1A Expired - Fee Related CN102813269B (en) | 2012-09-21 | 2012-09-21 | Edible fungus beverage and preparation method thereof |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110092B (en) * | 2013-02-06 | 2014-10-22 | 徐州工程学院 | Pleurotus eryngii active protein peptide health-care beverage |
| CN103251101A (en) * | 2013-06-05 | 2013-08-21 | 山东理工大学 | Preparation method of agaricus bisporus carrot compound health-protection beverage |
| CN103305359A (en) * | 2013-06-17 | 2013-09-18 | 河南省商业科学研究所有限责任公司 | Mushroom beer and production method thereof |
| CN104223287A (en) * | 2013-06-22 | 2014-12-24 | 何寒 | Pleurotus polysaccharide beverage and preparation method of pleurotus polysaccharide beverage |
| CN103960736B (en) * | 2014-05-21 | 2016-08-31 | 湖北绿特欣生物科技股份有限公司 | A kind of lentinan drink and preparation method thereof |
| CN104041883B (en) * | 2014-06-23 | 2015-09-23 | 江苏食品药品职业技术学院 | Lotus rhizome edible mushroom drink and preparation method thereof |
| CN104256816A (en) * | 2014-09-16 | 2015-01-07 | 广东东阳光药业有限公司 | Edible mushroom amino acid beverage and preparation method thereof |
| CN104585830B (en) * | 2014-12-30 | 2017-05-17 | 上海大山合菌物科技股份有限公司 | Flammulina velutipes solid beverage and preparation method thereof |
| CN104720059A (en) * | 2015-03-23 | 2015-06-24 | 武汉轻工大学 | Edible fungi beverage and preparation method thereof |
| CN104997033B (en) * | 2015-06-07 | 2017-11-07 | 福建省顺昌县饶氏佰钰食品有限公司 | A kind of instant seafood mushroom soyabean protein powder |
| CN105011315A (en) * | 2015-08-14 | 2015-11-04 | 徐静 | Coprinus comatus dietary fiber beverage and processing method thereof |
| CN105475766A (en) * | 2015-12-14 | 2016-04-13 | 安徽省砀山兴达罐业食品有限公司 | Composite mushroom beverage and preparation method thereof |
| CN105685753A (en) * | 2016-01-20 | 2016-06-22 | 舒文 | Solid drink and preparation method thereof |
| CN105520039A (en) * | 2016-01-20 | 2016-04-27 | 舒文一 | Solid beverage with kidney nourishing effect and preparing method thereof |
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| CN1053799C (en) * | 1994-01-31 | 2000-06-28 | 沈明珠 | Hedgehog fungus beverage and industry production method |
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| CN101467780A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Edible fungus beverage |
| CN101828686B (en) * | 2010-04-26 | 2012-09-05 | 浙江温州轻工研究院 | Mushroom seasoning juice and preparation method thereof |
| CN101904359B (en) * | 2010-08-17 | 2013-06-26 | 云南大理东亚乳业有限公司 | Wild edible fungus milk beverage and preparation method thereof |
| CN102429212B (en) * | 2011-10-30 | 2013-05-29 | 吉林农业大学 | Sugar-free mushroom instant food and production method thereof |
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Patent Citations (6)
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| CN1099239A (en) * | 1994-05-28 | 1995-03-01 | 徐士杰 | Lucid ganoderma syrup and its preparation |
| CN101228948A (en) * | 2007-01-25 | 2008-07-30 | 黄族和 | Deep processing method of edible fungi polynary exploition and derivative products thereof |
| CN101278949A (en) * | 2007-04-05 | 2008-10-08 | 阮华君 | Composition and its preparation and application |
| CN101366502A (en) * | 2008-08-05 | 2009-02-18 | 马鞍山市安康菌业有限公司 | Baolinggu edible mushroom crisp slices and method of preparing the same |
| CN102048134A (en) * | 2009-11-09 | 2011-05-11 | 赵春山 | Five-material vegetable nutraceutical and preparation method thereof |
| CN102669686A (en) * | 2012-06-04 | 2012-09-19 | 四川省青川县川珍实业有限公司 | Instant food containing black fungi and processing method of same |
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| CN102813269A (en) | 2012-12-12 |
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Granted publication date: 20150617 Termination date: 20190921 |