CN104351868A - 一种花菇菌肉饮料的制作方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种花菇菌肉饮料的制作方法,属于饮料加工领域。其特征在于:采用花菇→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:本发明产品成淡黄透明,香甜可口,具花菇特有的菌香风味;本产品富含蛋白质,有利于提高机体免疫功能、调节人体新陈代谢,且食用方便,还具有延缓衰老,防癌抗癌的功效。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种花菇菌肉饮料的制作方法。
背景技术
花菇,为香菇中的上品,素有“山珍”之称。花菇每只只有铜钱那么大,全身都是花的,菇质肥厚,鲜嫩,香味浓郁,菌盖完整,有白色带微黄的裂纹,形如菊花瓣,这是菇面冻伤后,经阳光照射又弥合而形成的,所以,又称菊花菇。菌边内卷,菌褶白细干净,菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。
花菇的作用:花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等,历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效,有“植物皇后”之誉。其含水量为普通香菇的二分之一,氨基酸的含量高出3~4倍,口感极佳,而且它滋味鲜美,是烹调的好材料,又是治病的妙药。
新鲜的花菇较易变老,不易贮藏,用于加工成花菇菌肉饮料可实现对花菇原料的综合利用,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花菇不易贮藏的问题,提供一种花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:
一种花菇菌肉饮料的制作方法,其特征在于:采用花菇→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花菇,无腐败和褐变现象,洗去沾在花菇上的污垢及微生物,用盆式切馅机将花菇切碎至6-8mm,加入一定量的水预煮至沸,恒温25分钟,用胶体磨将花菇磨细,胶体磨间隙8-12微米;
(2)调配:菇水比例1:8,加入0.3-0.4%海藻酸钠,调PH至3-4,再加入适量的蜂蜜和香草香精,搅拌均匀;
(3)均质、脱气:均质工作压力10-15兆帕,采用真空脱气,真空度0.25兆帕,温度60-70℃,时间12分钟;
(4)灌装、杀菌:用230毫升玻璃棒灌装,并添加0.008%的苯甲酸钠,采用常压沸水杀菌,杀菌公式为15分钟/100℃。
有益效果:本发明产品成淡黄透明,香甜可口,具花菇特有的菌香风味;本产品富含蛋白质,有利于提高机体免疫功能、调节人体新陈代谢,且食用方便,还具有延缓衰老,防癌抗癌的功效。
具体实施方式
实施例1:
一种花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花菇,无腐败和褐变现象,洗去沾在花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,用胶体磨将花菇磨细,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%的山梨酸钾,采用常压沸水杀菌,杀菌公式为35分钟/100℃。
实施例2:
一种花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花菇和凤尾菇,无腐败和褐变现象,洗去沾在花菇和凤尾菇上的污垢及微生物,用盆式切馅机将花菇和凤尾菇切碎至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. 一种花菇菌肉饮料的制作方法,其特征在于:采用花菇→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花菇,无腐败和褐变现象,洗去沾在花菇上的污垢及微生物,用盆式切馅机将花菇切碎至6-8mm,加入一定量的水预煮至沸,恒温25分钟,用胶体磨将花菇磨细,胶体磨间隙8-12微米;
(2)调配:菇水比例1:8,加入0.3-0.4%海藻酸钠,调PH至3-4,再加入适量的蜂蜜和香草香精,搅拌均匀;
(3)均质、脱气:均质工作压力10-15兆帕,采用真空脱气,真空度0.25兆帕,温度60-70℃,时间12分钟;
(4)灌装、杀菌:用230毫升玻璃棒灌装,并添加0.008%的苯甲酸钠,采用常压沸水杀菌,杀菌公式为15分钟/100℃。
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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 |
CN105285580A (zh) * | 2015-10-23 | 2016-02-03 | 曾庆明 | 一种银耳香菇菌肉饮料的加工方法 |
CN105961979A (zh) * | 2016-06-29 | 2016-09-28 | 彭聪 | 一种羊肚菌复合饮料的制作方法 |
CN105995265A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种何首乌杏鲍菇复合菌肉饮料的加工方法 |
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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 |
CN105995265A (zh) * | 2016-05-22 | 2016-10-12 | 王伟家 | 一种何首乌杏鲍菇复合菌肉饮料的加工方法 |
CN105961979A (zh) * | 2016-06-29 | 2016-09-28 | 彭聪 | 一种羊肚菌复合饮料的制作方法 |
CN106578081A (zh) * | 2016-12-20 | 2017-04-26 | 陶胜 | 白灵菇保健饮料的制作方法 |
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