CN103750455A - 一种牛樟芝饮料的制作方法 - Google Patents
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Abstract
本发明涉及一种牛樟芝饮料的制作方法,其特征在于:所述的牛樟芝饮料以牛樟芝为原料,经过原料预处理、热萃取、超声波提取、粉碎、调配、均质、杀菌、罐装、检验、贮藏托步骤制作而成。本发明将牛樟芝热萃取后继续超声波提取,大大提高了牛樟芝活性物质的提取率,将超声波提取后的渣粉碎后继续作为原料,使饮料具有果肉感,丰富了饮料营养的同时也提高了牛樟芝的利用率,饮料也具有化淤活血、温中消结、解毒消肿等功效。
Description
技术领域
本发明涉及一种饮料的制作方法,尤其是涉及一种牛樟芝饮料制作方法。
背景技术
牛樟芝又名牛樟菇,属于非褶菌目、多孔科、多年生蕈菌类。牛樟芝气芳香,味辛苦、性平。牛樟芝是有许多的生理活性成分,如多糖体、三萜类化合物、超氧歧化酶、腺苷、蛋白质(含免疫蛋白)、维生素、微量元素、核酸、凝集素、氨基酸、固醉累、纤维素、血压稳定物质等。对于治疗胃肠疼痛、腹泻呕吐、食物中毒、毒蕈中毒、糖尿病、酒精肝、脂肪肝、肝硬化、肝癌等更是有独特功能。牛樟芝的有效成分中以三萜类化合物为最特别,高达200种以上,是其他菇菌无法相比的,200多种三萜类化合物使牛樟芝具有祛风行气、化淤活血、温中消结、解毒消肿、镇静止痛、抗菌、抗病毒、抗肿瘤、提升机体免疫力之效。科学研究证实,牛樟芝完全没有副作用,且能活化细胞、改善体质、保护肝脏、增强免疫。现有的牛樟芝加工方法多采用热萃取后直接舍弃或直接研磨成粉来吃,这样加工的牛樟芝不能被人体完全吸收,造成了资源的浪费。
发明内容
本发明的目的在于充分开牛樟芝的营养资源,提供一种具有温中消结、解毒消肿、镇静止痛、抗菌、抗病毒等多种保健功效的牛樟芝饮料的制作方法,能够充分保留原料中的活性成分,提高原料的利用率。
本发明解决其技术问题所采取的技术方案是:一种牛樟芝饮料的制作方法,采用以下步骤:
A、原料预处理:挑选成熟完整的牛樟芝,去除表面杂质,清理干净后切成0.5-1cm厚的薄片,制得牛樟芝片,备用;
B、热萃取:将牛樟芝片放在重量2-3倍的水中煎煮,并添加牛樟芝片重量0.1-0.3%的抗坏血酸钠,萃取温度控制为80-90℃,时间控制为20-30min,重复煎煮3-4次,将煎煮液混合,过滤制得热萃取液和牛樟芝初渣;
C、超声波提取:将滤干后的牛樟芝初渣送入超声波提取锅内,并添加牛樟芝初渣重量2-3倍的纯净水,设定超声波频率40-50kHz,保持提取锅恒温60-70℃,经提取35-45min,放出提取液汁并用离心过滤,得提取液和牛樟芝渣;
D、粉碎:将滤干后的牛樟芝渣进行粉碎处理,经100-120目筛网筛选,制得牛樟芝粉;
E、调配:按热萃取液12-15重量份、提取液8-10重量份、果脯糖浆8-12重量份、牛樟芝渣3-5重量份、增稠乳化剂0.2-0.4重量份、食用酸0.1-0.2重量份、香精0.1-0.5重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100的配方进行调配,充分搅拌均匀,制得混合液;
F、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6Mpa;
G、杀菌:采用瞬间杀菌法,温度120-125℃,时间10-12s;
H、罐装:真空无菌环境下罐装;
I、检验、贮藏:检验罐装是否合格,常温下贮藏,制得牛樟芝饮料。
有益效果:本发明将牛樟芝热萃取后继续超声波提取,大大提高了牛樟芝活性物质的提取率,将超声波提取后的渣粉碎后继续作为原料,使饮料具有果肉感,丰富了饮料营养的同时也提高了牛樟芝的利用率,饮料也具有化淤活血、温中消结、解毒消肿等功效。
具体实施方式
实施例1:一种牛樟芝饮料的制作方法,采用以下步骤:
A、原料预处理:挑选成熟完整的牛樟芝,去除表面杂质,清理干净后切成0.5cm厚的薄片,制得牛樟芝片,备用;
B、热萃取:将2kg牛樟芝片放在4kg的水中煎煮,并添加0.002kg的抗坏血酸钠,萃取温度控制为80℃,时间控制为30min,重复煎煮3次,将煎煮液混合,过滤制得热萃取液和牛樟芝初渣;
C、超声波提取:将1kg滤干后的牛樟芝初渣送入超声波提取锅内,并添加2kg的纯净水,设定超声波频率40kHz,保持提取锅恒温60℃,经提取45min,放出提取液汁并用离心过滤,得提取液和牛樟芝渣;
D、粉碎:将滤干后的牛樟芝渣进行粉碎处理,经100目筛网筛选,制得牛樟芝粉;
E、调配:取热萃取液1.2kg、提取液1kg、果脯糖浆0.8kg、牛樟芝渣0.3kg、增稠乳化剂0.02kg、食用酸0.01kg、香精0.02kg、阿巴斯甜0.006kg、山梨酸钾0.004kg、饮用水加至10kg进行调配,充分搅拌均匀,制得混合液;
F、均质:将混合液均质处理,温度为60℃,采用二级均质,一级均质压力为18Mpa,二级均质压力6Mpa;
G、杀菌:采用瞬间杀菌法,温度120℃,时间12s;
H、罐装:真空无菌环境下罐装;
I、检验、贮藏:检验罐装是否合格,常温下贮藏,制得牛樟芝饮料。
实施例2:一种牛樟芝饮料的制作方法,采用以下步骤:
A、原料预处理:挑选成熟完整的牛樟芝、猴头菇,去除表面杂质,清理干净后切成0.8cm厚的薄片,制得牛樟芝片、猴头菇片,备用;
B、热萃取:将1.5kg的牛樟芝片与0.5kg的猴头菇片混合均匀后放在5kg的水中煎煮,并添加0.005kg的抗坏血酸钠,萃取温度控制为85℃,时间控制为25min,重复煎煮3次,将煎煮液混合,过滤制得热萃取液和原料初渣;
C、超声波提取:将1kg滤干后的原料初渣送入超声波提取锅内,并添加2.5kg的纯净水,设定超声波频率45kHz,保持提取锅恒温65℃,经提取40min,放出提取液汁并用离心过滤,得提取液和原料渣;
D、粉碎:将滤干后的原料渣进行粉碎处理,经110目筛网筛选,制得原料粉;
E、调配:取热萃取液1.4kg、提取液0.9kg、木糖醇1kg、莲雾汁0.5kg、树莓汁0.5kg、原料渣0.4kg、增稠乳化剂0.04kg、食用酸0.015kg、香精0.04kg、阿巴斯甜0.007kg、山梨酸钾0.005kg、饮用水加至10kg进行调配,充分搅拌均匀,制得混合液;
F、均质:将混合液均质处理,温度为65℃,采用二级均质,一级均质压力为19Mpa,二级均质压力5Mpa;
G、杀菌:采用瞬间杀菌法,温度122℃,时间11s;
H、罐装:真空无菌环境下罐装;
I、检验、贮藏:检验罐装是否合格,常温下贮藏,制得牛樟芝饮料。
实施例3:一种牛樟芝饮料的制作方法,采用以下步骤:
A、原料预处理:挑选成熟完整的牛樟芝、苁蓉,去除表面杂质,清理干净后切成丁,制得牛樟芝丁、苁蓉丁,备用;
B、热萃取:将2kg的牛樟芝丁与1kg的苁蓉丁混合均匀后放在6kg的水中煎煮,并添加0.009kg的抗坏血酸钠,萃取温度控制为90℃,时间控制为20min,重复煎煮4次,将煎煮液混合,过滤制得热萃取液和原料初渣;
C、超声波提取:将1kg滤干后的原料初渣送入超声波提取锅内,并添加3kg的纯净水,设定超声波频率50kHz,保持提取锅恒温60℃,经提取35min,放出提取液汁并用离心过滤,得提取液和原料渣;
D、粉碎:将滤干后的原料渣进行粉碎处理,经120目筛网筛选,制得原料粉;
E、调配:取热萃取液1.5kg、提取液1kg、木糖醇1.2kg、橄榄汁0.5kg、桑椹汁0.5kg、无花果汁0.5kg、原料渣0.3kg、增稠乳化剂0.03kg、食用酸0.02kg、香精0.05kg、阿巴斯甜0.008kg、山梨酸钾0.003kg、饮用水加至10kg进行调配,充分搅拌均匀,制得混合液;
F、均质:将混合液均质处理,温度为70℃,采用二级均质,一级均质压力为20Mpa,二级均质压力4Mpa;
G、杀菌:采用瞬间杀菌法,温度125℃,时间10s;
H、罐装:真空无菌环境下罐装;
I、检验、贮藏:检验罐装是否合格,常温下贮藏,制得牛樟芝饮料。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种牛樟芝饮料的制作方法,采用以下步骤:
A、原料预处理:挑选成熟完整的牛樟芝,去除表面杂质,清理干净后切成0.5-1cm厚的薄片,制得牛樟芝片,备用;
B、热萃取:将牛樟芝片放在重量2-3倍的水中煎煮,并添加牛樟芝片重量0.1-0.3%的抗坏血酸钠,萃取温度控制为80-90℃,时间控制为20-30min,重复煎煮3-4次,将煎煮液混合,过滤制得热萃取液和牛樟芝初渣;
C、超声波提取:将滤干后的牛樟芝初渣送入超声波提取锅内,并添加牛樟芝初渣重量2-3倍的纯净水,设定超声波频率40-50kHz,保持提取锅恒温60-70℃,经提取35-45min,放出提取液汁并用离心过滤,得提取液和牛樟芝渣;
D、粉碎:将滤干后的牛樟芝渣进行粉碎处理,经100-120目筛网筛选,制得牛樟芝粉;
E、调配:按热萃取液12-15重量份、提取液8-10重量份、果脯糖浆8-12重量份、牛樟芝渣3-5重量份、增稠乳化剂0.2-0.4重量份、食用酸0-1-0.2重量份、香精0.1-0.5重量份、阿巴斯甜0.06-0.08重量份、山梨酸钾0.03-0.05重量份、饮用水加至100的配方进行调配,充分搅拌均匀,制得混合液;
F、均质:将混合液均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-20Mpa,二级均质压力4-6Mpa;
G、杀菌:采用瞬间杀菌法,温度120-125℃,时间10-12s;
H、罐装:真空无菌环境下罐装;
I、检验、贮藏:检验罐装是否合格,常温下贮藏,制得牛樟芝饮料。
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