CN104305410A - Making method of volvariella volvacea and date juice beverage - Google Patents
Making method of volvariella volvacea and date juice beverage Download PDFInfo
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- CN104305410A CN104305410A CN201410533797.1A CN201410533797A CN104305410A CN 104305410 A CN104305410 A CN 104305410A CN 201410533797 A CN201410533797 A CN 201410533797A CN 104305410 A CN104305410 A CN 104305410A
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- straw mushroom
- juice
- red date
- lixiviate
- clean
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- 240000006794 Volvariella volvacea Species 0.000 title claims abstract description 63
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000004501 Volvariella volvacea Nutrition 0.000 title abstract 7
- 235000020418 red date juice Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 10
- 210000004185 liver Anatomy 0.000 abstract description 5
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000007872 degassing Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 201000011510 cancer Diseases 0.000 description 8
- 241001247821 Ziziphus Species 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 239000003613 bile acid Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000003822 cell turnover Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 208000001130 gallstones Diseases 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010003591 Ataxia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of a volvariella volvacea and date juice beverage, belonging to the field of beverage processing. The making method is characterized by comprising the following steps: with volvariella volvacea and red dates as raw materials, firstly, washing, softening, pulping and centrifugally overflowing volvariella volvacea to obtain volvariella volvacea juice; secondly, washing, precooking, pulping, extracting and centrifugally filtering the red dates to obtain red date juice; and thirdly mixing and blending the volvariella volvacea juice and the red date juice, homogenizing, degassing, filling and sealing, sterilizing and cooling to obtain the finished product. The making method disclosed by the invention has the beneficial effects that the volvariella volvacea and date juice beverage is conductive to improving the immune function of the human bodies, relieving summer heat, resisting cancers, nourishing and maintaining beauty and nourishing liver. The making method is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of fruit juice, especially relate to a kind of straw mushroom date juice beverage preparation method.
Background technology
Straw mushroom is the fructification of Guang Bing mushroom section fungi straw mushroom.Originate from the Nanhua Temple in Shaoguan, Guangdong, be a kind of wild edible fungus of growth on rotten dogstail originally, first pluck edible by Nanhua Temple Buddhist monk.Fresh straw mushroom color is in sharp contrast, and form is ovoid, and feel is solid, and not soft, taste is sweet, cold in nature.
The effect of straw mushroom: 1. improve body immunity: the Vitamin C content of straw mushroom is high, can promote human metabolism, improves immunity of organisms, strengthens resistance against diseases; 2. detoxify: straw mushroom has detoxication, as lead, arsenic, benzene enter human body time, can with its combination, form Vitamin C first, discharge with urine; 3. anticancer: straw mushroom, also containing a kind of foreign protei material, has the effect eliminating human cancer cell, inhibition cancer cell growth, particularly has auxiliary therapeutic action to tumor in digestive tract, can strengthen the vigor of liver kidney; 4. relieve summer heat: suitable season hot summer eats, and straw mushroom has certain relieving summer-heat effect.
Red date has another name called date, dry jujube, originate from China, have the plantation history of more than 4,000 year in China, be just listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), containing inhibition cancer cell, even cancer cell can be made to the material of normal cell turnover.Often the people of edible fresh jujube seldom suffers from gall stone, this is because vitamin C abundant in fresh jujube, makes cholesterol unnecessary in body change bile acid into.
China herbal medicine books " herbal classic " in be recorded, red-jujube flavor sweet warm in nature, return taste warp, have the function of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine; The pharmacology in modern times then finds, red date contains the abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, micro-calcium several amino acids.Red date can improve body immunity, and can inhibition cancer cell: pharmacological research finds, red date can promote leukocytic generation, reduce serum cholesterol, improve seralbumin, protection liver, also containing inhibition cancer cell in red date, cancer cell even can be made to the material of normal cell turnover; Often the people of edible fresh jujube seldom suffers from gall stone, this is because vitamin C abundant in fresh jujube, makes cholesterol unnecessary in body change bile acid into, little cholesterol, lithogenous probability also just reduces thereupon; And be rich in calcium and iron in red date, they to preventing and treating osteoporosis, postpartum anemia plays an important role.Normal food red date can treat in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia are become thin, and nourishing the liver preventing cancer function is particularly outstanding, has saying of " solar eclipse three jujubes, at the age of one hundred years old bear one's age well ".
Fresh straw mushroom not easily preserves, and red date nutrient is worth high, for being processed into the comprehensive utilization that straw mushroom date juice beverage can realize straw mushroom raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution straw mushroom not easily stores, a kind of straw mushroom date juice beverage preparation method is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of straw mushroom date juice beverage preparation method, is characterized in that: employing straw mushroom, red date are raw material, and its processing technology divides three steps: one is straw mushroom → cleaning → softening → making beating → centrifugal overcurrent → straw mushroom juice; Two is red dates → clean → precook → making beating → lixiviate → centrifugal filtration → jujube juice; Three is straw mushroom juice and jujube juice are carried out mixing preparation → homogeneous → degassed → filling and sealing → sterilization → cooling → finished product, and concrete operation step is:
(1) straw mushroom extract:
1. select materials, clean, softening: select disease-freely to go mouldy, the straw mushroom of unrooted base of a fruit impurity, clean silt dirt, put into pot, heating boils 25 minutes, and straw mushroom is softened;
2. pull an oar: straw mushroom and water are put into beater in 1:5 ratio and pulls an oar, then enter colloid mill and carry out fine grinding, make fineness reach 3-6 micron;
3. centrifugal filtration: by straw mushroom slurries by filter centrifugal 3500 revs/min removing residue, obtain straw mushroom juice, for subsequent use;
(2) preparation of jujube juice:
1. select materials, clean: select that the little meat of core is thick, without going rotten, the red date dry fruit of free from insect pests is raw material, clean;
2. precook: red date is put into pot, add the water of 8 times, heating boils 60 minutes;
3. pull an oar: the beater that the red date after precooking reinstates sieve diameter 6 millimeters with liquid one of precooking is pulled an oar, and obtains slurries;
4. lixiviate: the red date slurry after making beating is contained in container, and is placed in thermostat water bath and carries out insulation lixiviate, temperature 75 DEG C, add 0.25% pectase lixiviate 4-6 hour;
5. centrifugal filtration: the filter centrifugal 4500 revs/min removing residue of the red date slurry after lixiviate, obtains jujube juice for subsequent use;
(3) preparation of beverage:
1. mixing preparation; Above-mentioned obtained straw mushroom juice and jujube juice are mixed by a certain percentage, then adds lactic acid, brown sugar, soya-bean milk, stabilizing agent in proportion;
2. homogeneous: feed liquid high pressure homogenizer is carried out homogeneous process, operating pressure is 32 MPas, and temperature is 65 DEG C;
3. degassed: the slurry vacuum degassing machine after homogeneous is degassed, temperature is 65 DEG C, vacuum 0.75 MPa, 12 minutes time;
4. filling and sealing: degassed feed liquid is loaded immediately in the vial of having sterilized, sealing;
5. sterilization, cooling; Adopt 130 DEG C of sterilization 4-5 minute, be cooled to 35 DEG C after sterilization, be finished product.
Beneficial effect: product juice light red of the present invention, limpid transparent, there is straw mushroom and the fragrant and sweet local flavor of red date, moderately sour and sweet, pleasant to the palate, fine and smooth lubrication, this product is conducive to improving human organism immunologic function, it is anticancer to relieve summer heat, and also has effect of nourishing beauty treatment, nourishing the liver anti-cancer.Simple to operate, easy to implement.
Detailed description of the invention
Embodiment 1
:
A kind of straw mushroom date juice beverage preparation method, concrete operation step is:
(1) straw mushroom extract:
1. select materials, clean, softening: select disease-freely to go mouldy, the straw mushroom of unrooted base of a fruit impurity, clean silt dirt, put into pot, heating boils 25 minutes, and straw mushroom is softened;
2. pull an oar: straw mushroom and water are put into beater in 1:3 ratio and pulls an oar, then enter colloid mill and carry out fine grinding, make fineness reach 4 microns;
3. centrifugal filtration: by straw mushroom slurries by filter centrifugal 3500 revs/min removing residue, obtain straw mushroom juice, for subsequent use;
(2) preparation of jujube juice:
1. select materials, clean: select that the little meat of core is thick, without going rotten, the red date dry fruit of free from insect pests is raw material, clean;
2. precook: red date is put into pot, add the water of 5 times, heating boils 45 minutes;
3. pull an oar: the beater that the red date after precooking reinstates sieve diameter 3 millimeters with liquid one of precooking is pulled an oar, and obtains slurries;
4. lixiviate: the red date slurry after making beating is contained in container, and is placed in thermostat water bath and carries out insulation lixiviate, temperature 65 DEG C, add 0.4% pectase lixiviate 2-3 hour;
5. centrifugal filtration: the filter centrifugal 4000 revs/min removing residue of the red date slurry after lixiviate, obtains jujube juice for subsequent use;
(3) preparation of beverage:
1. mixing preparation; Above-mentioned obtained straw mushroom juice and jujube juice are mixed by a certain percentage, then adds citric acid, fructose, milk, honey, stabilizing agent in proportion;
2. homogeneous: feed liquid high pressure homogenizer is carried out homogeneous process, operating pressure is 20 MPas, and temperature is 65 DEG C;
3. degassed: the slurry vacuum degassing machine after homogeneous is degassed, temperature is 65 DEG C, vacuum 0.35 MPa, time 5-6 minute;
4. filling and sealing: degassed feed liquid is loaded immediately in the vial of having sterilized, sealing;
5. sterilization, cooling; Adopt 125 DEG C of sterilization 5-7 minute, be cooled to 26 DEG C after sterilization, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A kind of straw mushroom date juice beverage preparation method, concrete operation step is:
(1) straw mushroom extract:
1. select materials, clean, softening: select disease-freely to go mouldy, the straw mushroom of unrooted base of a fruit impurity, clean silt dirt, put into pot, heating boils 25 minutes, and straw mushroom is softened;
2. pull an oar: straw mushroom and water are put into beater in 1:4 ratio and pulls an oar, then enter colloid mill and carry out fine grinding, make fineness reach 5 microns;
3. centrifugal filtration: by straw mushroom slurries by filter centrifugal 5500 revs/min removing residue, obtain straw mushroom juice, for subsequent use;
(2) preparation of jujube juice:
1. select materials, clean: select that the little meat of core is thick, without going rotten, the red date dry fruit of free from insect pests is raw material, clean;
2. precook: red date is put into pot, add the water of 3 times, heating boils 40 minutes;
3. pull an oar: the beater that the red date after precooking reinstates sieve diameter 2-3 millimeter with liquid one of precooking is pulled an oar, and obtains slurries;
4. lixiviate: the red date slurry after making beating is contained in container, and is placed in thermostat water bath and carries out insulation lixiviate, temperature 55 DEG C, add 0.05% pectase lixiviate 5-6 hour;
5. centrifugal filtration: the filter centrifugal 3500 revs/min removing residue of the red date slurry after lixiviate, obtains jujube juice for subsequent use;
(3) preparation of beverage:
1. mixing preparation; Above-mentioned obtained straw mushroom juice and jujube juice are mixed by a certain percentage, then adds malic acid, maltose, matcha powder, stabilizing agent in proportion;
2. homogeneous: feed liquid high pressure homogenizer is carried out homogeneous process, operating pressure is 28 MPas, and temperature is 50 DEG C;
3. degassed: the slurry vacuum degassing machine after homogeneous is degassed, temperature is 65 DEG C, vacuum 0.15 MPa, 12 minutes time;
4. filling and sealing: degassed feed liquid is loaded immediately in the vial of having sterilized, sealing;
5. sterilization, cooling; Adopt 115 DEG C of sterilizations 10 minutes, be cooled to 28 DEG C after sterilization, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a straw mushroom date juice beverage preparation method, is characterized in that: employing straw mushroom, red date are raw material, and its processing technology divides three steps: one is straw mushroom → cleaning → softening → making beating → centrifugal overcurrent → straw mushroom juice; Two is red dates → clean → precook → making beating → lixiviate → centrifugal filtration → jujube juice; Three is straw mushroom juice and jujube juice are carried out mixing preparation → homogeneous → degassed → filling and sealing → sterilization → cooling → finished product, and concrete operation step is:
(1) straw mushroom extract:
1. select materials, clean, softening: select disease-freely to go mouldy, the straw mushroom of unrooted base of a fruit impurity, clean silt dirt, put into pot, heating boils 25 minutes, and straw mushroom is softened;
2. pull an oar: straw mushroom and water are put into beater in 1:5 ratio and pulls an oar, then enter colloid mill and carry out fine grinding, make fineness reach 3-6 micron;
3. centrifugal filtration: by straw mushroom slurries by filter centrifugal 3500 revs/min removing residue, obtain straw mushroom juice, for subsequent use;
(2) preparation of jujube juice:
1. select materials, clean: select that the little meat of core is thick, without going rotten, the red date dry fruit of free from insect pests is raw material, clean;
2. precook: red date is put into pot, add the water of 8 times, heating boils 60 minutes;
3. pull an oar: the beater that the red date after precooking reinstates sieve diameter 6 millimeters with liquid one of precooking is pulled an oar, and obtains slurries;
4. lixiviate: the red date slurry after making beating is contained in container, and is placed in thermostat water bath and carries out insulation lixiviate, temperature 75 DEG C, add 0.25% pectase lixiviate 4-6 hour;
5. centrifugal filtration: the filter centrifugal 4500 revs/min removing residue of the red date slurry after lixiviate, obtains jujube juice for subsequent use;
(3) preparation of beverage:
1. mixing preparation; Above-mentioned obtained straw mushroom juice and jujube juice are mixed by a certain percentage, then adds lactic acid, brown sugar, soya-bean milk, stabilizing agent in proportion;
2. homogeneous: feed liquid high pressure homogenizer is carried out homogeneous process, operating pressure is 32 MPas, and temperature is 65 DEG C;
3. degassed: the slurry vacuum degassing machine after homogeneous is degassed, temperature is 65 DEG C, vacuum 0.75 MPa, 12 minutes time;
4. filling and sealing: degassed feed liquid is loaded immediately in the vial of having sterilized, sealing;
5. sterilization, cooling; Adopt 130 DEG C of sterilization 4-5 minute, be cooled to 35 DEG C after sterilization, be finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285967A (en) * | 2015-10-20 | 2016-02-03 | 南陵县振辉绿色农产品产销农民专业合作社 | Processing method of health-care volvariella volvacea and red date powder |
| CN106071513A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of manufacture method of Agaricus blazei Murrill longan beverage |
| CN115005440A (en) * | 2022-04-27 | 2022-09-06 | 自然资源部第三海洋研究所 | Large-scale preparation method of herbal essence serum |
-
2014
- 2014-10-12 CN CN201410533797.1A patent/CN104305410A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 梁文珍: "金针菇枣汁保健饮料的研制", 《辽宁农业职业技术学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285967A (en) * | 2015-10-20 | 2016-02-03 | 南陵县振辉绿色农产品产销农民专业合作社 | Processing method of health-care volvariella volvacea and red date powder |
| CN106071513A (en) * | 2016-06-30 | 2016-11-09 | 程龙凤 | A kind of manufacture method of Agaricus blazei Murrill longan beverage |
| CN115005440A (en) * | 2022-04-27 | 2022-09-06 | 自然资源部第三海洋研究所 | Large-scale preparation method of herbal essence serum |
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