CN104351745A - 一种杏鲍菇菌肉饮料的制作方法 - Google Patents
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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
- A23L2/02—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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
本发明公开了一种杏鲍菇菌肉饮料的制作方法,属于饮料加工领域。其特征在于:采用杏鲍菇→清洗→破碎→预煮→磨碎→调配→均质→脱气→灌装→密封→杀菌→冷却→成品的加工工艺流程。有益效果:本发明产品酸甜可口,风味独特,具杏鲍菇特有的菌香风味;本产品不仅营养丰富,富含蛋白质及其他营养物质,有利于改善人体新陈代谢,增强体质,还具有滋阴补气、延缓衰老、祛脂降压的功效;食用方便,老少皆宜,是一种营养保健价值极高的饮品。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种杏鲍菇菌肉饮料的制作方法。
背景技术
杏鲍菇,又名刺芹侧耳,是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇菌肉肥厚,质地脆嫩,特别是菌柄组织致密、结实、乳白,可全部食用,且菌柄比菌盖更脆滑、爽口,被称为“平菇王”、“干贝菇”,具有愉快的杏仁香味和如鲍鱼的口感,适合保鲜、加工,深得人们的喜爱。杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用,是一种营养保健价值极高的食用菌。
经相关科学验证,杏鲍菇具有以下作用:1、祛脂降压:能软化和保护血管,有降低人体中血脂和胆固醇的作用;2、提高免疫力:蛋白质是维持免疫机能最重要的营养素,为构成白血球和抗体的主要成份;3、消食:有助于胃酸的分泌和食物的消化,适宜用于治疗饮食积滞症。
新鲜的杏鲍菇较易变老,不易贮藏,用于加工成杏鲍菇菌肉饮料可实现对杏鲍菇原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决杏鲍菇不易贮藏的问题,提供一种杏鲍菇菌肉饮料的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种杏鲍菇菌肉饮料的制作方法,其特征在于:采用杏鲍菇→清洗→破碎→预煮→磨碎→调配→均质→脱气→灌装→密封→杀菌→冷却→成品的加工工艺流程,具体操作步骤为:
(1)前处理:选择品质优良的新鲜杏鲍菇,无腐败和褐变现象,洗去沾在杏鲍菇上的污垢及微生物,用盆式切馅机将杏鲍菇切碎至2-3mm,加入一定量的水预煮至沸,恒温45分钟,用胶体磨将杏鲍菇磨细,胶体磨间隙4-6微米;
(2)调配:菇水比例1:10,加入0.15-0.25%琼脂,调PH至4-5,再加入适量的蜂蜜和苹果酸,搅拌均匀;
(3)均质、脱气:均质工作压力32兆帕,采用真空脱气,真空度0.8兆帕,温度85℃,时间5-6分钟;
(4)灌装、杀菌:用500毫升玻璃棒灌装,并添加0.1%的山梨酸钾,采用常压沸水杀菌,杀菌公式为8分钟/100℃。
有益效果:本发明产品酸甜可口,风味独特,具杏鲍菇特有的菌香风味;本产品不仅营养丰富,富含蛋白质及其他营养物质,有利于改善人体新陈代谢,增强体质,还具有滋阴补气、延缓衰老、祛脂降压的功效;食用方便,老少皆宜,是一种营养保健价值极高的饮品。
具体实施方式
实施例1:
一种杏鲍菇菌肉饮料的制作方法,具体操作步骤为:
(1)前处理:选择品质优良的新鲜杏鲍菇,无腐败和褐变现象,洗去沾在杏鲍菇上的污垢及微生物,倒入粉碎机中进行粉碎,再加入一定量的水预煮至沸,恒温40分钟,用胶体磨将杏鲍菇磨细,胶体磨间隙4-6微米;
(2)调配:菇水比例1:10,加入0.35%海藻酸钠,调PH至5,再加入适量的冰糖和玫瑰香精,搅拌均匀;
(3)均质、脱气:均质工作压力45兆帕,采用真空脱气,真空度1.08兆帕,温度75℃,时间20分钟;
(4)灌装、杀菌:用350毫升玻璃棒灌装,并添加0.03%的苯甲酸钠,采用常压沸水杀菌,杀菌公式为35分钟/100℃。
实施例2:
一种杏鲍菇菌肉饮料的制作方法,具体操作步骤为:
(1)前处理:选择品质优良的新鲜杏鲍菇和凤尾菇,无腐败和褐变现象,洗去沾在杏鲍菇和凤尾菇上的污垢及微生物,用盆式切馅机将杏鲍菇和凤尾菇切碎至6-8mm,加入一定量的水预煮至沸,恒温25分钟,用胶体磨将菇磨细,胶体磨间隙8-12微米;
(2)调配:菇水比例1:9,加入0.08%海藻酸钠,调PH至5.2,再加入适量的牛奶和柠檬香精,搅拌均匀;
(3)均质、脱气:均质工作压力25兆帕,采用真空脱气,真空度2.5兆帕,温度55℃,时间40分钟;
(4)灌装、杀菌:用550毫升玻璃棒灌装,并添加0.027%的丙酸钙,采用常压沸水杀菌,杀菌公式为25分钟/100℃。
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)
1.一种杏鲍菇菌肉饮料的制作方法,其特征在于:采用杏鲍菇→清洗→破碎→预煮→磨碎→调配→均质→脱气→灌装→密封→杀菌→冷却→成品的加工工艺流程,具体操作步骤为:
(1)前处理:选择品质优良的新鲜杏鲍菇,无腐败和褐变现象,洗去沾在杏鲍菇上的污垢及微生物,用盆式切馅机将杏鲍菇切碎至2-3mm,加入一定量的水预煮至沸,恒温45分钟,用胶体磨将杏鲍菇磨细,胶体磨间隙4-6微米;
(2)调配:菇水比例1:10,加入0.15-0.25%琼脂,调PH至4-5,再加入适量的蜂蜜和苹果酸,搅拌均匀;
(3)均质、脱气:均质工作压力32兆帕,采用真空脱气,真空度0.8兆帕,温度85℃,时间5-6分钟;
(4)灌装、杀菌:用500毫升玻璃棒灌装,并添加0.1%的山梨酸钾,采用常压沸水杀菌,杀菌公式为8分钟/100℃。
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Cited By (4)
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CN105249103A (zh) * | 2015-10-26 | 2016-01-20 | 周家勃 | 一种蛋白花菇菌肉饮料的制作方法 |
CN105285640A (zh) * | 2015-11-28 | 2016-02-03 | 杨达宇 | 一种杏鲍菇保健饮料的加工方法 |
CN105961979A (zh) * | 2016-06-29 | 2016-09-28 | 彭聪 | 一种羊肚菌复合饮料的制作方法 |
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