CN104336692A - 黑木耳饮料及其生产工艺 - Google Patents
黑木耳饮料及其生产工艺 Download PDFInfo
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- 241000233866 Fungi Species 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 230000003213 activating effect Effects 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
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- 239000004310 lactic acid Substances 0.000 claims abstract description 3
- 229940099112 cornstarch Drugs 0.000 claims description 6
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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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- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明是黑木耳饮料及其生产工艺，由黑木耳基粉、黑木耳破壁粉、耳基活性酶、玉米淀粉、黑米粉、水配制而成，其特征是，含量按重量百分比计：黑木耳基粉1-3％，黑木耳破壁粉1-3％，耳基活性酶1-2％，玉米淀粉2-6％，黑米粉2-6％，其余为水。其工艺：选料、灭菌，用灭菌机95℃高温15秒瞬间灭菌与杀酶；破壁粉碎，将耳壁破解成600-800目；活化酶解，用活化液和水调成含水量为40％底料，发酵2小时，底料与水的配比为1∶5，用食用乳酸将PH值调至为3.5，加入活化酶水，反应3-4小时；浆液调制，使其成为均匀的浆体，再次灭菌后，便可罐装，该饮料，饮后，既能解渴、又具清理肠道、排毒、延缓衰老、预防心脑血管疾病、补钙强肌、预防和抗癌、提高人体免疫力作用、属纯天然、无污染的黑木耳饮料。
Description
技术领域：本发明涉及一种保健饮品，具体地说是黑木耳饮料及其生产工艺。
背景技术：目前，全国各商场、超市所出售的饮品，尽管种类繁多，但都是人们在日常生活中用来解渴的饮品；有些保健饮料，虽说对人体具有一定的保健功能，但功能都比较单一，有些饮品还含防腐剂、色素等对人体不利的有害物质成份。
发明内容：本发明的目的在于，配制出一种长期饮用，既能解渴、又具有清理肠道、排毒、延缓衰老、预防心脑血管疾病、补钙强肌、预防和抗癌、提高人体免疫力作用、纯天然、无污染的黑木耳饮料。其技术内容是，黑木耳饮料，由黑木耳基粉、黑木耳破壁粉、耳基活性酶、玉米淀粉、黑米粉、水配制而成，其特征是，含量按重量百分比计：黑木耳基粉1-3％，黑木耳破壁粉1-3％，耳基活性酶1-2％，玉米淀粉2-6％，黑米粉2-6％，其余为水。黑木耳因生长环境独特、纯天然生长，有着极特殊的保健作用。黑木耳在肠内排泄的过程中有抗病毒作用。能将肠道各类细菌包裹并清除，同时能将对肠道有害的各类物质排除，促进肠道蠕动功能，有良好的排毒作用。木耳胶因含大量维生素E，其胶性物质是人类皮肤不可缺少的有效成份，有增加皮肤弹性，延缓衰老和美容作用。木耳的油酸、亚油酸能增加心脑血管的弹性，使胆固醇不易沉着于血管内部，具有清理血管和降血脂作用。木耳的粘多胶原物质能保护胃肠道粘膜，使溃疡面和炎症的局部得到保护，对胃溃疡和慢性胃炎有预防和保护作用。因木耳所含的各类物质具有排毒和促进排便功能，使肠道的细菌和毒素得到有效地清除，减少毒素对肠道的侵蚀，有预防和取代大肠癌的发生，玉米淀粉起调浆，黑米粉增强黑色素作用。本发明和现有技术相比其先进之处在于，选黑木耳作为主要原料，玉米淀粉、黑米粉作为辅料进行科学配方而配制出的一种具有清理肠道、排毒、延缓衰老、预防心脑血管疾病、补钙强肌、预防和抗癌、提高人体免疫力作用、纯天然、无污染的保健饮料，从而克服了现有饮料在饮用过程中，功能、作用比较单一的不足之处。
具体实施方式：其生产工艺为：选料，用自动选料机筛选去除耳尘，再用风机将耳尘吹掉；灭菌，用灭菌机95℃高温15秒瞬间灭菌与杀酶；破壁粉碎，用低温处理和冷冻粉碎，使细胞破壁，将耳壁破解成600-800目；活化酶解，发酵用干酵母营养液活化，用活化液和水调成含水量为40％底料，发酵2小时，底料与水的配比为1∶5，用食用乳酸将PH值调至为3.5，加入活化酶水，反应3-4小时；浆液调制，微调细化，使其成为浆汁乳化均质、浆化、经超细化处理，使其成为均匀的浆体，再次灭菌后，便可罐，以上便构成本发明。
Claims (2)
1.黑木耳饮料及其生产工艺，由黑木耳基粉、黑木耳破壁粉、耳基活性酶、玉米淀粉、黑米粉、水配制而成，其特征是，含量按重量百分比计：黑木耳基粉1-3％，黑木耳破壁粉1-3％，耳基活性酶1-2％，玉米淀粉2-6％，黑米粉2-6％，其余为水。
2.根据权利要求1所述的黑木耳饮料及其生产工艺为：选料，用自动选料机筛选去除耳尘，再用风机将耳尘吹掉；灭菌，用灭菌机95℃高温15秒瞬间灭菌与杀酶；破壁粉碎，用低温处理和冷冻粉碎，使细胞破壁，将耳壁破解成600-800目；活化酶解，发酵用干酵母营养液活化，用活化液和水调成含水量为40％底料，发酵2小时，底料与水的配比为1∶5，用食用乳酸将PH值调至为3.5，加入活化酶水，反应3-4小时；浆液调制，微调细化，使其成为浆汁乳化均质、浆化、经超细化处理，使其成为均匀的浆体，再次灭菌后，便可罐装。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982994A (zh) * | 2015-06-05 | 2015-10-21 | 蚌埠市福淋乳业有限公司 | 一种普洱黑木耳乳酸发酵饮料 |
| CN105614586A (zh) * | 2015-12-30 | 2016-06-01 | 王坤 | 一种黑木耳饮品加工方法 |
-
2013
- 2013-07-26 CN CN201310337224.7A patent/CN104336692A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982994A (zh) * | 2015-06-05 | 2015-10-21 | 蚌埠市福淋乳业有限公司 | 一种普洱黑木耳乳酸发酵饮料 |
| CN105614586A (zh) * | 2015-12-30 | 2016-06-01 | 王坤 | 一种黑木耳饮品加工方法 |
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