CN104170998A - Mushroom flavored milky tea and manufacture method thereof - Google Patents
Mushroom flavored milky tea and manufacture method thereof Download PDFInfo
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- CN104170998A CN104170998A CN201410396679.0A CN201410396679A CN104170998A CN 104170998 A CN104170998 A CN 104170998A CN 201410396679 A CN201410396679 A CN 201410396679A CN 104170998 A CN104170998 A CN 104170998A
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Abstract
The invention provides mushroom flavored milky tea and a manufacture method thereof. The mushroom flavored milky tea provided by the invention is prepared from the following raw materials in parts by weight: 6-7 parts of needle mushroom powder, 7-8 parts of pleurotus eryngii powder, 2 parts of lucid ganoderma powder, 20-25 parts of xylitol, 15-20 parts of skim milk powder, 40 parts of non-dairy creamer, 2 parts of Arabic gum, and 2 parts of carboxymethylcellulose. The mushroom flavored milky tea disclosed by the invention is balanced in nutrition and rich in fragrance and is suitable for most of people.
Description
Technical field
The present invention relates to a kind of mushroom flavour milk tea and preparation method thereof, belong to field of beverage food.
Background technology
In China plantation extensively, in the viewpoint of traditional medicine, mushroom class has removing toxic substances, invigorates blood circulation, strengthens immunity mushroom class, anti-inflammatory, anticancer, effect such as promote longevity.Along with scientific and technical development, this food material that integrates nutrition and health care of mushroom class more and more receives people's concern.
Asparagus contains multiple essential amino acid, wherein lysine and arginine content are especially abundant, and zinc content is higher, increase intelligence the especially height to children and intelligence development are had to good effect, in asparagus, also contain a kind of material that is Flammulin, there is the body of enhancing to play antineoplastic action to the resist ability of cancer cell, asparagus is a kind of hyperkalemia hyponatremia food, often food asparagus can also norcholesterol, prevention of liver disease and intestines and stomach ulcer, strengthen body healthy tendency, illness prevention and fitness, be applicable to hyperpietic, overweight people and the elderly are edible.
Pleurotus eryngii is to develop in recent years cultivation successfully to integrate rare edible mushroom new varieties edible, medicinal, dietotherapy.Mushroom body has almond flavor, meat plumpness, and mouthfeel is fresh and tender, and taste delicate fragrance is nutritious.Pleurotus eryngii is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, every 100 grams of pleurotus eryngiis contain 8.30 grams, carbohydrate, 0.10 gram, fat, 1.30 grams, protein, in protein, contain 18 seed amino acids, wherein 8 seed amino acids of needed by human are complete, are the high edible mushrooms of a kind of healthy nutritive value.Long-term edible pleurotus eryngii can improve immune function of human body, human body is had to the effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.
The chemical composition of glossy ganoderma is comparatively complicated, and mainly, containing ergosterol 0.3%～0.4%, the active ingredients such as fungal lysozyme and acid protease, L-sweet mellow wine, Xi alcohol, possess very high medicinal and edibility.Glossy ganoderma can be by promoting the generation that waits endogenous cancer-resisting substance of interleukin 2, by the phagocytic function of promotion mononuclear macrophage, by promoting the especially leukocytic index level of hematopoietic potential of human body, and by the inhibitory action of some active ingredient to cancer cell wherein, become the preferred agents of antitumor, anti-cancer and assistant treating cancer.Glossy ganoderma has promotion and adjusts immune function of human body, regulates metabolic balance, and the effect of elimination free radical etc. delays the aging of body.Glossy ganoderma can keep and regulation of skin moisture, recovers skin elasticity, makes skin wet, exquisiteness, and can suppress melanic formation and precipitation in skin, and therefore glossy ganoderma has the effect of beautifying face and moistering lotion.
The broken technology of Food Super-tiny Powder is a kind of novel foods processing technique, by material granular, amasss and porosity to increase powder surface, improves dispersiveness, adsorptivity, dissolubility and the chemism of material.In addition, superfine communication technique is less on the impact of the original nutritional labeling of material, powder good uniformity, and the stripping that can improve active ingredient in material, thus improve body to the absorptivity of nutritional labeling wherein.Superfine communication technique, as a kind of novel food-processing method, is applied, and obtains more and more consumers' accreditation, and in existing milk tea manufacturing technology, not yet have the appearance that adopts superfine communication technique in numerous food product processing.
Irradiation can kill 90% by various bacteria and virus (as Escherichia coli, salmonella typhimurium, AN, vaccinia virus etc.), it can process seal-packed article, easy and simple to handle, can work continuously, be suitable for large-scale processing, it does not generally produce disadvantageous variation, noresidue poisonous substance, safety and sanitation.Irradiation technique is existing in food processing industry to be applied and is more and more subject to people's accreditation, but irradiation technique is not yet applied as disinfection technology in beverage processing industry.
Milk tea is a kind of beverage that liked by consumer now, rely on its unique taste to attract large quantities of fixing consumer groups, in food production, existing a lot of food materials are as processing raw material for the production of milk tea, but not yet there is the appearance of mushroom class milk tea, along with scientific and technical development, the beverage taking mushroom class as primary raw material also arises at the historic moment.The preparation method of tradition milk tea loaded down with trivial detailsly causes adding many food additives to ensure to keep the built-in quality of milk tea in process, and the sugar content of existing milk tea is higher, has therefore limited drinking of some people.
Summary of the invention
The object of this invention is to provide one balanced in nutrition, production technology is reasonable and be suitable for the mushroom flavour milk tea that most of crowd drinks, and its production method is provided.
The technical solution adopted in the present invention is:
A kind of mushroom flavour milk tea, is prepared from by following raw material: the golden needle fungus of 6-7, the pleurotus eryngii powder of 7-8,2 glossy ganoderma powder, 20-25 xylitol, the skimmed milk power of 15-20,40 vegetable fat powders, 2 Arabic gums, 2 carboxymethyl celluloses.
A preparation method for mushroom flavour milk tea, concrete technology is as follows:
1), the dry powder process of mushroom class: respectively three kinds of fresh mushrooms are cleaned and impurity elimination, after the dry mushroom class of mode by heated-air drying under 60 DEG C of conditions, pulverize 80 object sieves and obtained mushroom class meal, mushroom class meal is carried out to ultramicro grinding in micronizer and obtain mushroom class Ultramicro-powder, the granularity of Ultramicro-powder is in 15um left and right;
2), ratio allotment: mix after allotment in proportion;
3), packaging: the dosage of the powder 3-6Gy that mixes of allotment is carried out to aseptic packaging after radiation sterilizing, be finished product.
The present invention adopts above technical scheme, select the quality raw materials of nutritive value and good health care effect, adopt superfine communication technique, its Ultramicro-powder is preserved former nutritional labeling, and has improved the absorptivity of human body to nutritional labeling, thereby has improved the edible and nutritive value of product, adopt radiation sterilizing technology to have the holding time long, not perishable advantage, solid beverage has can instant, convenient and practical.In the present invention, with three kinds of mushroom class Ultramicro-powders and xylitol, under the prerequisite of edible and health care that ensures original raw material, its product is balanced in nutrition, give off a strong fragrance to be applicable to most of crowd and to drink, and be a kind of milk tea beverage that integrates nutrition and health care.Because preparation technology of the present invention is simple, easy operating processing, is therefore suitable for applying.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
1, the dry powder process of mushroom class: three kinds of fresh mushrooms are cleaned and impurity elimination, after the dry mushroom class of mode by heated-air drying under 60 DEG C of conditions, pulverize 80 object sieves and obtained mushroom class meal, mushroom class meal is carried out to ultramicro grinding in micronizer and obtain mushroom class Ultramicro-powder, the granularity of Ultramicro-powder is in 15um left and right;
2, ratio allotment: according to 7% golden needle fungus, 7% pleurotus eryngii powder, 2% glossy ganoderma powder, 20% xylitol, 20% skimmed milk power, 40% vegetable fat powder, 2% Arabic gum, the ratio allotment of 2% carboxymethyl cellulose mixes;
3, packaging: the dosage of the powder 3-6Gy that mixes of allotment is carried out to aseptic packaging after radiation sterilizing, and specification is that 15 grams of every bags are finished product.
Embodiment 2
1, the dry powder process of mushroom class: three kinds of fresh mushrooms are cleaned and impurity elimination, after the dry mushroom class of mode by heated-air drying under 60 DEG C of conditions, pulverize 100 object sieves and obtained mushroom class meal, mushroom class meal is carried out to ultramicro grinding in micronizer and obtain mushroom class Ultramicro-powder, the granularity of Ultramicro-powder is in 15um left and right;
2, ratio allotment: according to 6% golden needle fungus, 8% pleurotus eryngii powder, 2% glossy ganoderma powder, 25% xylitol, 15% skimmed milk power, 40% vegetable fat powder, 2% Arabic gum, the ratio allotment of 2% carboxymethyl cellulose mixes;
3, packaging: the powder that allotment is mixed carries out aseptic packaging after radiation sterilizing with the dosage of 3-6Gy, and specification is that 15 grams of every bags are finished product.
Claims (2)
1. a mushroom flavour milk tea, is characterized in that, is prepared from by the raw material of following weight portion: golden needle fungus 6-7, pleurotus eryngii powder 7-8, glossy ganoderma powder 2, xylitol 20-25, skimmed milk power 15-20, vegetable fat powder 40, Arabic gum 2, carboxymethyl cellulose 2.
2. a preparation method for mushroom flavour milk tea claimed in claim 1, is characterized in that concrete technology is as follows:
1), the dry powder process of mushroom class: respectively three kinds of fresh mushrooms are cleaned and impurity elimination, after the dry mushroom class of mode by heated-air drying under 60 DEG C of conditions, pulverize 80 object sieves and obtained mushroom class meal, mushroom class meal is carried out to ultramicro grinding in micronizer and obtain mushroom class Ultramicro-powder, the granularity of Ultramicro-powder is in 15um left and right;
2), ratio allotment: mix after allotment in proportion;
3), packaging: the dosage of the powder 3-6Gy that mixes of allotment is carried out to aseptic packaging after radiation sterilizing, be finished product.
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| CN201410396679.0A CN104170998A (en) | 2014-08-13 | 2014-08-13 | Mushroom flavored milky tea and manufacture method thereof |
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| CN201410396679.0A CN104170998A (en) | 2014-08-13 | 2014-08-13 | Mushroom flavored milky tea and manufacture method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663900A (en) * | 2015-02-16 | 2015-06-03 | 中南林业科技大学 | Selenium-enriched oyster mushroom milk tea and preparation method thereof |
| CN104719486A (en) * | 2015-03-30 | 2015-06-24 | 山西农业大学 | Pleurotus eryngii and milk composite mixing powder and preparation method thereof |
| CN105028757A (en) * | 2015-06-15 | 2015-11-11 | 北京工商大学 | Milk tea containing honey and pasania fungus and preparation method thereof |
| CN106259951A (en) * | 2016-08-17 | 2017-01-04 | 福建绿宝食品集团有限公司 | A kind of mushroom flavour milk tea and preparation method thereof |
| CN110235948A (en) * | 2019-07-22 | 2019-09-17 | 河北华耀农业科技开发有限公司 | A kind of Sugarless type edible fungus health-care drink formula and production technology |
| CN110235949A (en) * | 2019-07-22 | 2019-09-17 | 河北华耀农业科技开发有限公司 | A kind of edible mushroom compound protein functional health drink formula and production technology |
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| CN1237374A (en) * | 1999-06-21 | 1999-12-08 | 阎照永 | Ganoderna lucidum (Soybean) milk powder |
| CN101703111A (en) * | 2009-10-26 | 2010-05-12 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma spore powder milky tea and preparation method thereof |
| CN102907496A (en) * | 2012-07-11 | 2013-02-06 | 徐州林泉绿色食品饮料厂 | Needle mushroom/milk composite beverage and preparation method thereof |
| CN103385470A (en) * | 2013-06-09 | 2013-11-13 | 郝涤非 | Production method of edible fungus peanut ginger milk |
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2014
- 2014-08-13 CN CN201410396679.0A patent/CN104170998A/en active Pending
Patent Citations (4)
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| CN1237374A (en) * | 1999-06-21 | 1999-12-08 | 阎照永 | Ganoderna lucidum (Soybean) milk powder |
| CN101703111A (en) * | 2009-10-26 | 2010-05-12 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma spore powder milky tea and preparation method thereof |
| CN102907496A (en) * | 2012-07-11 | 2013-02-06 | 徐州林泉绿色食品饮料厂 | Needle mushroom/milk composite beverage and preparation method thereof |
| CN103385470A (en) * | 2013-06-09 | 2013-11-13 | 郝涤非 | Production method of edible fungus peanut ginger milk |
Non-Patent Citations (1)
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| 孙中涛等: "富硒灵芝功能性奶粉的研制", 《中国乳品工业》, vol. 31, no. 02, 31 December 2003 (2003-12-31), pages 15 - 18 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663900A (en) * | 2015-02-16 | 2015-06-03 | 中南林业科技大学 | Selenium-enriched oyster mushroom milk tea and preparation method thereof |
| CN104663900B (en) * | 2015-02-16 | 2018-10-30 | 中南林业科技大学 | A kind of preparation method of mushroom with abundant selenium milk tea |
| CN104719486A (en) * | 2015-03-30 | 2015-06-24 | 山西农业大学 | Pleurotus eryngii and milk composite mixing powder and preparation method thereof |
| CN104719486B (en) * | 2015-03-30 | 2017-09-22 | 山西农业大学 | A kind of pleurotus eryngii milk is compound to reconstitute powder and preparation method thereof |
| CN105028757A (en) * | 2015-06-15 | 2015-11-11 | 北京工商大学 | Milk tea containing honey and pasania fungus and preparation method thereof |
| CN106259951A (en) * | 2016-08-17 | 2017-01-04 | 福建绿宝食品集团有限公司 | A kind of mushroom flavour milk tea and preparation method thereof |
| CN110235948A (en) * | 2019-07-22 | 2019-09-17 | 河北华耀农业科技开发有限公司 | A kind of Sugarless type edible fungus health-care drink formula and production technology |
| CN110235949A (en) * | 2019-07-22 | 2019-09-17 | 河北华耀农业科技开发有限公司 | A kind of edible mushroom compound protein functional health drink formula and production technology |
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Application publication date: 20141203 |