CN104305181A - 竹荪复合保健饮品制作工艺 - Google Patents
竹荪复合保健饮品制作工艺 Download PDFInfo
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- CN104305181A CN104305181A CN201410530114.7A CN201410530114A CN104305181A CN 104305181 A CN104305181 A CN 104305181A CN 201410530114 A CN201410530114 A CN 201410530114A CN 104305181 A CN104305181 A CN 104305181A
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
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- 235000004357 Mentha x piperita Nutrition 0.000 description 1
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- 244000061458 Solanum melongena Species 0.000 description 1
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- VYQRBKCKQCRYEE-UHFFFAOYSA-N ctk1a7239 Chemical compound C12=CC=CC=C2N2CC=CC3=NC=CC1=C32 VYQRBKCKQCRYEE-UHFFFAOYSA-N 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明提供一种竹荪复合保健饮品制作工艺，包括以下步骤：（a）将竹荪、银耳提取物、枸杞子、山楂提取液、薄荷叶、百合，按重量比为3：1.5：1：1.5：1：2混合、粉碎，研磨为12目粉细末，加入纯净水150-220升，过滤得到滤液，再高温100℃加热15分钟，加入木糖醇6-9g搅拌均匀，得到浓缩液；本发明能提高免疫细胞的活力，抑制癌细胞发展，具有丰富蛋白质,氨基酸，可以有效地降低血液的黏稠度，增强人体的抵抗疾病能力，调节胃肠功能，具有抗癌、降血糖、复活免疫作用的植物纤维类多糖体，具有抗氧化作用，安神固本之功效。
Description
技术领域
本发明涉及一种保健饮品制作工艺，具体提供一种竹荪复合保健饮品制作工艺。
背景技术
竹荪，秋季生长在潮湿竹林地的色彩艳丽、具有菌裙的大型食用菌，属鬼毛科竹荪属，分为长裙竹荪和短裙竹荪，菌体洁白脆嫩爽口，味道鲜美，与其他食物共煮有防腐作用；每100g干品含粗蛋白质19.4g，脂肪2.6g，碳水化合物60.4g和人体必需的多种氨基酸及维生素等。竹荪用菌蕾作材料进行组织分离，用马铃薯培养基，pH值4.5-5，置于15-20℃培养15-20天得纯母种，纯种菌丝白色，见光会变淡粉红色或紫红色。再用栽培原料制成培养料接入母种，在同样温度下培养而成。
发明内容
为了解决以上问题，本发明提供一种竹荪复合保健饮品制作工艺。
本发明是通过以下措施实现的：竹荪复合保健饮品制作工艺，其特征是包括以下步骤：（a）.将竹荪、银耳提取物、枸杞子、山楂提取液、薄荷叶、百合，按重量比为3：1.5：1：1.5：1：2混合、粉碎，研磨为12目粉细末，加入纯净水150-220升，过滤得到滤液，再高温100℃加热15分钟，加入木糖醇6-9g搅拌均匀，得到浓缩液；（b）.混合发酵：将浓缩液冷却后，加入0.1～0.3% 盐液，在32℃下发酵62 小时，高温杀菌120℃，9-10小时，测定发酵液pH 值达到3.7 以下，停止发酵；发酵液在无菌状态下离心机处理，在4000r/min 下离心20min，在调配罐中添加灭菌后，无菌状态下灌装。
本发明配方的各成份具有以下功效水洗净和切碎，和其他原料按比例调配，然后再灌装、灭菌，产品为菌浆类饮料，容易吸收，长期饮用可以提高人体免疫力。薄荷具有发汗、解热作用，抗病毒，袪痰止咳作用，其内含的薄荷醇具有利胆、镇痛，抗刺激作用。山楂可消食化积，活血散淤，山楂提取物有强心、降压、增加冠脉流量，抗心律失常作用，增加胃中消化酶，促进脂肪分解作用。
本发明能提高免疫细胞的活力，抑制癌细胞发展，具有丰富蛋白质, 氨基酸，可以有效地降低血液的黏稠度，增强人体的抵抗疾病能力，调节胃肠功能，具有抗癌、降血糖、复活免疫作用的植物纤维类多糖体，具有抗氧化作用，安神固本之功效。
具体实施方式
为了更好的理解本发明，下面结合具体实施例来进一步说明。
实施例1
竹荪复合保健饮品制作工艺，其特征是包括以下步骤：
（a）.将竹荪、银耳提取物、枸杞子、山楂提取液、薄荷叶、百合，按重量比为3：1.5：1：1.5：1：2混合、粉碎，研磨为12目粉细末，加入纯净水150-220升，过滤得到滤液，再高温100℃加热15分钟，加入木糖醇6-9g搅拌均匀，得到浓缩液；
（b）.混合发酵：将浓缩液冷却后，加入0.1～0.3% 盐液，在32℃下发酵62 小时，高温杀菌120℃，9-10小时，测定发酵液pH 值达到3.7 以下，停止发酵；发酵液在无菌状态下离心机处理，在4000r/min 下离心20min，在调配罐中添加灭菌后，无菌状态下灌装。本发明未详述部分均为公知技术，本领域的技术人员在本发明技术方案范围内进行的通常变化或替换都应包含在本发明的保护范围内。
Claims (1)
1.竹荪复合保健饮品制作工艺，其特征是包括以下步骤：
（a）.将竹荪、银耳提取物、枸杞子、山楂提取液、薄荷叶、百合，按重量比为3：1.5：1：1.5：1：2混合、粉碎，研磨为12目粉细末，加入纯净水150-220升，过滤得到滤液，再高温100℃加热15分钟，加入木糖醇6-9g搅拌均匀，得到浓缩液；
（b）.混合发酵：将浓缩液冷却后，加入0.1～0.3% 盐液，在32℃下发酵62 小时，高温杀菌120℃，9-10小时，测定发酵液pH 值达到3.7 以下，停止发酵；发酵液在无菌状态下离心机处理，在4000r/min 下离心20min，在调配罐中添加灭菌后，无菌状态下灌装。
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| CN201410530114.7A CN104305181A (zh) | 2014-10-10 | 2014-10-10 | 竹荪复合保健饮品制作工艺 |
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| CN201410530114.7A CN104305181A (zh) | 2014-10-10 | 2014-10-10 | 竹荪复合保健饮品制作工艺 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016169353A1 (zh) * | 2015-04-21 | 2016-10-27 | 重庆市中药研究院 | 一种清热的复合饮料及其制备方法 |
| CN106722880A (zh) * | 2016-12-14 | 2017-05-31 | 保定百恩杰生物科技有限公司 | 竹荪营养粉及其加工方法 |
| CN106942714A (zh) * | 2017-03-30 | 2017-07-14 | 安徽新华学院 | 一种竹荪营养膳食粉及其制备方法 |
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|---|---|---|---|---|
| CN1075612A (zh) * | 1992-04-09 | 1993-09-01 | 湖南省会同酿酒总厂 | 竹荪饮料的制作方法 |
| RU2343801C1 (ru) * | 2008-03-28 | 2009-01-20 | Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования Российской Федерации | Безалкогольный низкокалорийный напиток |
| CN102396629A (zh) * | 2011-11-05 | 2012-04-04 | 安徽省天旭茶业有限公司 | 一种柠檬八宝茶饮料及其制备方法 |
-
2014
- 2014-10-10 CN CN201410530114.7A patent/CN104305181A/zh active Pending
Patent Citations (3)
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| CN1075612A (zh) * | 1992-04-09 | 1993-09-01 | 湖南省会同酿酒总厂 | 竹荪饮料的制作方法 |
| RU2343801C1 (ru) * | 2008-03-28 | 2009-01-20 | Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования Российской Федерации | Безалкогольный низкокалорийный напиток |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016169353A1 (zh) * | 2015-04-21 | 2016-10-27 | 重庆市中药研究院 | 一种清热的复合饮料及其制备方法 |
| CN106722880A (zh) * | 2016-12-14 | 2017-05-31 | 保定百恩杰生物科技有限公司 | 竹荪营养粉及其加工方法 |
| CN106942714A (zh) * | 2017-03-30 | 2017-07-14 | 安徽新华学院 | 一种竹荪营养膳食粉及其制备方法 |
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