CN104585734B - A kind of asparagus slurries zymolyte and preparation method thereof - Google Patents
A kind of asparagus slurries zymolyte and preparation method thereof Download PDFInfo
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- CN104585734B CN104585734B CN201410855052.7A CN201410855052A CN104585734B CN 104585734 B CN104585734 B CN 104585734B CN 201410855052 A CN201410855052 A CN 201410855052A CN 104585734 B CN104585734 B CN 104585734B
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
- A23L2/70—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
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Abstract
The present invention discloses a kind of asparagus slurries zymolyte and preparation method thereof, and it comprises the following steps：A) fresh asparagus, is broken into slurries and obtains asparagus slurries；B), the asparagus slurries for obtaining step a) add pH adjusting agent and pH are adjusted into 4~5, and cellulase degradation is added 0.5~1.5 hour under conditions of being 45~65 DEG C in temperature；PH to 4~4.5 is adjusted with pH adjusting agent again, adding carbohydrase under conditions of being 40~50 DEG C in temperature digests 0.5~1.5 hour；PH to 6.5~7.5 is adjusted with pH adjusting agent again, neutral protease enzymolysis are added 0.5~1.5 hour under conditions of being 35~45 DEG C in temperature, you can.Described preparation method is simple and easy.Intermediate products of the described asparagus slurries zymolyte as asparagus, can be widely applied in the processing of the various food such as asparagus drink.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of asparagus slurries zymolyte and preparation method thereof.
Background technology
Edible mushroom contains abundant protein, fat, vitamin and carbon hydrate as the assistant meals good merchantable brand well known to people
Thing, it is low in calories, high-protein food.Wherein asparagus with its cap slide it is tender, handle is crisp, nutritious, tastes delicious and it is famous, gold
The amino acid content of pin mushroom is very abundant, and higher than general mushroom class, the content of especially lysine is especially high, and lysine has rush
Enter the function of children's intelligence development.There are some researches show asparagus can suppress blood fat rise, reduce cholesterol, prevent and treat cardiovascular and cerebrovascular
The effect such as disease, resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antitumor.Therefore asparagus is both a kind of delicious food
Product, it is good health food again.
It is more that the products such as dry product, dish, leisure food are done currently with asparagus, but using asparagus as development of raw materials beverage
The report of product is very few, increasingly focus on health, nutrition, health care social trend in, fortification beverage, health drink are got over
Welcome to get over by consumer, asparagus raw material is especially added with the present invention, asparagus is nutritious, and especially lysine contains
Amount is higher, can effectively facilitate children's intelligence development, it can in addition contain suppress blood fat rise, reduces cholesterol, prevents and treats cardiovascular and cerebrovascular
Disease etc., the raw materials such as walnut, peanut, sesame, soya bean are also added in beverage, make nutrition in beverage more abundant, therefore, asparagus
The development of solid beverage has very big development significance, and at present, asparagus solid beverage is suitable, preparation simplicity due to lacking
Asparagus intermediate product does not thus almost have Cloudy " Jinzhengu " edible fungus beverage product commercially as intermediate raw material.
The content of the invention
The technical problem to be solved in the present invention be to overcome in the prior art shortage prepare and produce among asparagus solid beverage
Thing, lack the defects of application effective to asparagus, there is provided a kind of asparagus slurries zymolyte and preparation method thereof.Described preparation
Method technical process is simple and convenient to operate；Described asparagus slurries zymolyte is nutritious, widely used.
The present invention provides a kind of preparation method of asparagus slurries zymolyte, and it comprises the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add pH adjusting agent and pH are adjusted into 4~5, are 45~65 DEG C in temperature
Under conditions of add cellulase degradation 0.5~1.5 hour；PH to 4~4.5 is adjusted with pH adjusting agent again, is 40~50 in temperature
Carbohydrase is added under conditions of DEG C to digest 0.5~1.5 hour；Again with pH adjusting agent adjust pH to 6.5~7.5, temperature be 35~
Neutral protease enzymolysis are added under conditions of 45 DEG C 0.5~1.5 hour, you can.
In step b), the addition of the cellulase is 0.1~0.5%, preferably 0.1~0.45%；More preferably
For 0.2~0.45%, described percentage is mass percent.
The enzymolysis time for adding the cellulase is 0.5~1.5 hour, preferably 1~1.5 hour.
The hydrolysis temperature for adding the cellulase is 40~50 DEG C, preferably 45~50 DEG C.
Described carbohydrase is α -1,4- glucose hydrolysis enzymes.The addition of the carbohydrase is 0.1~0.5%, preferably
Ground is 0.1~0.3%, is more preferably 0.2~0.3%, described percentage is mass percent.
The enzymolysis time for adding the carbohydrase is 0.5~1.5 hour, preferably 1~1.5 hour.
The hydrolysis temperature for adding the carbohydrase is 40~50 DEG C, preferably 40~45 DEG C.
The addition of described neutral proteinase is 0.1~0.4%, preferably 0.2~0.4%, more preferably for 0.3~
0.4%, described percentage is mass percent.
The enzymolysis time for adding the neutral proteinase is 0.5~1.5 hour, preferably 1~1.5 hour.
The hydrolysis temperature for adding the neutral proteinase is 35~45 DEG C, preferably 40~45 DEG C.
Described pH adjusting agent is the conventional pH adjusting agent in this area, preferably 1% sodium citrate, described percentage
For mass percent.
The present invention provides a kind of preparation method of asparagus solid beverage, its raw material include asparagus slurries zymolyte 10~
25%th, the pure powder 2~5% of nut, grain dust 1~2%, thickener 1~5%, the and of hydroxypropyl PASELLI EASYGEL 0.05~0.1%
Phosphatidase 0 .05~0.1% and the water for complementing to 100%, described percentage are the quality percentage relative to the raw material gross mass
Than；
Described asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add pH adjusting agent and pH are adjusted into 4~5, are 45~65 DEG C in temperature
Under conditions of add cellulase degradation 0.5~1.5 hour；PH to 4~4.5 is adjusted with pH adjusting agent again, is 40~50 in temperature
Carbohydrase is added under conditions of DEG C to digest 0.5~1.5 hour；Again with pH adjusting agent adjust pH to 6.5~7.5, temperature be 35~
Neutral protease enzymolysis are added under conditions of 45 DEG C 0.5~1.5 hour, obtain described asparagus slurries zymolyte；
The preparation method of described asparagus solid beverage comprises the following steps:
1), described asparagus slurries zymolyte, the pure powder of nut, grain dust, thickener and water mixing, obtain slurries A, described
The usage amount of water is that the quality for making slurries A reaches usage amount needed for the 40~60% of finished product；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B；
3), will be mixed after the slurries B homogeneous obtained by step 2) with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining water
Close, homogeneous, obtains uniform and stable slurries C again；
4) the slurries C obtained by step 3), is subjected to spray drying treatment, obtains exquisiteness, after flaxen powder, produces gold
Pin mushroom solid beverage powder.
The preparation method of described fresh asparagus is the conventional preparation method in this area, preferably first goes asparagus
Except foreign matters such as plastics, woven bag, the rope made of hemp, wood chip, debris, black cap is removed, that color and luster obfuscation, texture stick soft smell acid is smelly etc.
Root is removed again after putrid and deteriorated asparagus.The content of the asparagus slurries zymolyte is 10~25%；Preferably 10
~20%；More preferably 15~20%, described percentage is mass percent.
The pure powder of nut is the one or more selected from the pure powder of peanut, the pure powder of soybean and the pure powder of walnut；The nut is pure
The content of powder is 2~5%；Preferably 2.5~5%；More preferably 3~4%, described percentage is mass percent.Institute
The preparation method for the pure powder of peanut stated is the conventional preparation method in this area, preferably by the shelled peanut after shelling first through parch
Rub with the hands after flavouring and crushed after removing scarlet.Described parch is the conventional parch in this area, preferably 100~110 DEG C.Described core
The preparation method of the pure powder of peach is the conventional preparation method in this area, preferably crushes the walnut after shelling after parch.Institute
The parch stated is the conventional parch in this area；20~30min of parch at preferably 100~110 DEG C；More preferably it is at 100 DEG C
Parch 30min.The preparation method of the pure powder of described soybean is the conventional preparation method in this area, preferably by after soybean parch
Crush.Described parch is the conventional parch in this area, preferably 100~110 DEG C.
The grain dust is the one or more selected from rice meal, wheat flour and corn flour；The content of described grain dust
For 1~2%；Preferably 1.2~2%；It is more preferably 1.5~2%, described percentage is mass percent.
Described thickener is the conventional thickener in this area, preferably selected from maltodextrin, monoglyceride, Arab
The one or more of glue, xanthans and gelatin；More preferably it is maltodextrin.The content of the thickener is 1~5%；Preferably
For 2~5%；More preferably 3~5%, described percentage is mass percent.
The content of described zinc gluconate is 0.001~0.005%；Preferably 0.002~0.005%；More preferably
For 0.003~0.005%, described percentage is mass percent.
The content of described hydroxypropyl PASELLI EASYGEL is 0.05~0.1%；Preferably 0.06~0.1%；More preferably
For 0.06~0.08%, described percentage is mass percent.
The content of described phosphatide is 0.05~0.1%；Preferably 0.06~0.1%；More preferably 0.06~
0.08%, described percentage is mass percent.
Step 1) is：Described asparagus slurries zymolyte, the pure powder of nut, grain dust, thickener, zinc gluconate and water
Mixing, obtains slurries A, and the usage amount of the water is that the quality for making slurries A reaches usage amount needed for the 40~60% of finished product.Its
In, the usage amount of the water is that the quality for making slurries A reaches usage amount needed for the 40~60% of finished product：Preferably 45~
60%；It is more preferably 45~50%, described percentage is mass percent.
It is preferred that the mixing described in step 1) also includes gluconate.Described gluconate is selected from glucose
The one or more of sour calcium, zinc gluconate and ferrous gluconate；The content of described gluconate be 0.001~
0.005%；Preferably 0.002~0.005%；It is more preferably 0.003~0.005%, described percentage is quality percentage
Than.
Step 2) is：Slurries A obtained by step 1) is subjected to fine grinding with colloid mill, obtains slurries B.Wherein, the slurries B
Grain diameter is 5~8 μm；Preferably 5~6 μm.
Step 3) is：Mixed after described slurries B homogeneous with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining water
Close, homogeneous, obtains uniform and stable slurries C again.Wherein, the pressure of the homogeneous is the conventional pressure in this area；Preferably
For 30~50MPa；More preferably it is 30~40MPa.The time of the homogeneous is this area conventional time；Preferably 2~
5min；More preferably it is 3~5min.The pressure of the homogeneous again is the conventional pressure in this area；Preferably 30~50MPa；
More preferably it is 30~40MPa.The time of the homogeneous again is this area conventional time；Preferably 2~5min；More preferably
For 3~5min.
Step 4) is：Slurries C obtained by step 3) is subjected to spray drying treatment, obtains exquisiteness, after flaxen powder,
Produce asparagus solid beverage powder.Wherein, the temperature of described spray drying is the conventional temperature in this area, preferably
160~200 DEG C；More preferably it is 180~200 DEG C.The speed of described spray drying is the conventional speed in this area, preferably
1500mL water/hour.
It is preferred that also comprise the following steps after the completion of the step 3)：By the slurries C sweet substances obtained by step 3)
Allocated, the slurries C after must allocating.Described sweet substance is one kind or more selected from white granulated sugar, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt and Sucralose
Kind；Preferably white granulated sugar.The addition of the sweet substance is 0.001~8%；The addition of the white granulated sugar is preferably
3~8%, it is more preferably 6~8%；The addition of the 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt or Sucralose is preferably 0.001~0.008%, more preferably
For 0.005%~0.008%, described percentage is mass percent.
It is preferred that also comprise the following steps after the completion of the step 4)：Described asparagus solid beverage powder is entered
Luggage bag, stored at cool place is dried.It is preferred that carried out by 10g/ bags packed.
The present invention provides a kind of asparagus slurries zymolyte as made from described preparation method.Described asparagus slurries
Zymolyte is prepared simply, nutritious, can be widely applied in the related preparation process of a variety of Flammulina velutipes foods such as beverage.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
The positive effect of the present invention is：The present invention produces nutritious, tastes delicious edible fungi asparagus
Product are prepared into asparagus slurries zymolyte, and technical process is simple, easy to operate.The acupuncture needle of nutrient health is provided for consumers in general
Mushroom slurries zymolyte, and can be widely applied in the related preparation process of a variety of Flammulina velutipes foods such as beverage.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification selects.
In embodiment, described cellulase is purchased from Hongyingxiang Biological Engineering Co., Ltd., Hunan, described saccharification
Enzyme is purchased from Jiangsu Ruiyang Biological Technology Co., Ltd., and described neutral proteinase is purchased from Jiangsu Ruiyang Biological Technology Co., Ltd..
Described tissue mashing machine is purchased from nine positive JYL-C012；Described colloid mill is purchased from the prompt beautiful sincere plant equipment of Beijing Kun
Co., Ltd JTM-02；Described high pressure homogenizer is purchased from Shanghai Ke Lao plant equipment Co., Ltd GJJ03/25.
In embodiment, raw material anticipate for:
Fresh asparagus：Fresh asparagus is selected, the foreign matters such as plastics, woven bag, the rope made of hemp, wood chip, debris is removed, goes except black
Color cap, color and luster obfuscation, texture stick the sour putrid and deteriorated class asparagus such as smelly of soft, smell, and the asparagus of select is removed into root,
Cleaned up, drained away the water stand-by with clear water；
The pure powder of peanut：Shelled peanut after shelling is rubbed with the hands after 105 DEG C of parch and removes scarlet, it is stand-by after crushing；
The pure powder of walnut：Walnut after shelling is dried into 20min at 105 DEG C, after fragrance is obvious, crushed stand-by；
The pure powder of soybean：Soybean is crushed after 110 DEG C of parch stand-by.
Embodiment 1
Raw material includes asparagus slurries zymolyte 10%, the pure powder 1% of peanut, the pure powder 1% of walnut, rice meal 1%, malt paste
Essence 1%, zinc gluconate 0.001%, hydroxypropyl PASELLI EASYGEL 0.05%, phosphatidase 0 .06%, water are supplied to 100%, institute
The percentage stated is the mass percent relative to the raw material gross mass.
Asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add 1% sodium citrate and pH are adjusted into 4, in the bar that temperature is 45 DEG C
Cellulase 0.45% is added under part and digests 1.5h；PH to 4 is adjusted with 1% sodium citrate again, is added under conditions of being 45 DEG C in temperature
Enter carbohydrase 0.3% and digest 1.5h；PH to 6.5 is adjusted with 1% sodium citrate again, neutral egg is added under conditions of being 40 DEG C in temperature
White enzyme 0.4% digests 1.5h, that is, obtains asparagus slurries zymolyte, the percentage is mass percent.
The preparation method of asparagus solid beverage comprises the following steps：
1), described asparagus slurries zymolyte, the pure powder of peanut, the pure powder of walnut, rice meal, maltodextrin, gluconic acid
Zinc and water mix to obtain slurries A, and the usage amount of the water is that the quality for making slurries A reaches usage amount needed for the 45% of finished product；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B, the particle size of particle in slurries B
For 5 μm；
3), after described slurries B homogeneous 30MPa, 3min, with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining
Water mixes, and homogeneous 30MPa, 3min, obtains uniform and stable slurries C again；The slurries C of gained is molten with 0.001% Sucralose
Liquid is allocated, and the slurries C after must allocating, the percentage is mass percent.
4) the slurries C after, allocating obtained by step 3) carries out 180 DEG C of spray drying treatment, and speed is 1500mL water/small
When, obtain exquisiteness, after flaxen powder, produce asparagus solid beverage powder.
Embodiment 2
Raw material includes asparagus slurries zymolyte 15%, the pure powder 1% of peanut, the pure powder 0.5% of walnut, the pure powder 1% of soybean, big
Ground rice 1.5%, xanthans 2%, maltodextrin 1%, zinc gluconate 0.002%, hydroxypropyl PASELLI EASYGEL 0.06%, phosphorus
Fat 0.05%, water is supplied to 100%, described percentage is the mass percent relative to the raw material gross mass.
Asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add 1% sodium citrate and pH are adjusted into 4.5, are 50 DEG C in temperature
Under the conditions of add cellulase 0.5% digest 1h；PH to 4.5 is adjusted with 1% sodium citrate again, is added under conditions of being 40 DEG C in temperature
Enter carbohydrase 0.2% and digest 1h；PH to 6 is adjusted with 1% sodium citrate again, neutral proteinase is added under conditions of being 45 DEG C in temperature
0.2% enzymolysis 1h, that is, obtain asparagus slurries zymolyte, the percentage is mass percent；
The preparation method of asparagus solid beverage comprises the following steps:
1), described asparagus slurries zymolyte, the pure powder of peanut, the pure powder of walnut, the pure powder of soybean, rice meal, maltodextrin,
Zinc gluconate and water are configured to slurries A, and the usage amount of the water is that the quality for making slurries A reaches needed for the 50% of finished product
Usage amount；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B, the particle size of particle in slurries B
For 6 μm；
3), after described slurries B homogeneous 40MPa, 2min, with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining
Water mixes, and homogeneous 50MPa, 3min, obtains uniform and stable slurries C again；
4) the slurries C obtained by step 3), is subjected to 160 DEG C of spray drying treatment, obtains exquisiteness, after flaxen powder,
Produce asparagus solid beverage powder.
Embodiment 3
Raw material includes asparagus slurries zymolyte 15%, the pure powder 1% of peanut, the pure powder 1% of walnut, the pure powder 1% of soybean, wheat
Powder 1.5%, Arabic gum 1%, maltodextrin 2%, zinc gluconate 0.002%, hydroxypropyl PASELLI EASYGEL 0.06%, phosphorus
Fat 0.08%, water is supplied to 100%, described percentage is the mass percent relative to the raw material gross mass.
Asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add 1% sodium citrate and pH are adjusted into 4.5, are 50 DEG C in temperature
Under the conditions of add cellulase 0.5% digest 1h；PH to 4.5 is adjusted with 1% sodium citrate again, is added under conditions of being 40 DEG C in temperature
Enter carbohydrase 0.2% and digest 1h；PH to 6 is adjusted with 1% sodium citrate again, neutral proteinase is added under conditions of being 45 DEG C in temperature
0.2% enzymolysis 1h, that is, obtain asparagus slurries zymolyte, the percentage is mass percent；
The preparation method of asparagus solid beverage comprises the following steps:
1), described asparagus slurries zymolyte, the pure powder of peanut, the pure powder of walnut, the pure powder of soybean, rice meal, maltodextrin,
Zinc gluconate and water are configured to slurries A, and the usage amount of the water is that the quality for making slurries A reaches needed for the 50% of finished product
Usage amount；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B, the particle size of particle in slurries B
For 6 μm；
3), after described slurries B homogeneous 40MPa, 3min, with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining
Water mixes, and homogeneous 30MPa, 3min, obtains uniform and stable slurries C again；The slurries C of gained with 0.001%AK sugar and
0.004% sucralose solution is allocated, and the slurries C after must allocating, the percentage is mass percent.
4) the slurries C after allotment, is subjected to 180 DEG C of spray drying treatment, obtains exquisiteness, after flaxen powder, is produced
Asparagus solid beverage powder.
Embodiment 4
Raw material includes asparagus slurries zymolyte 20%, the pure powder 1% of peanut, the pure powder 1% of walnut, the pure powder 1% of soybean, corn
Powder 1%, maltodextrin 2%, zinc gluconate 0.003%, hydroxypropyl PASELLI EASYGEL 0.08%, phosphatidase 0 .1%, supply water
To 100%, described percentage is the mass percent relative to the raw material gross mass.
Asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add 1% sodium citrate and pH are adjusted into 5, in the bar that temperature is 60 DEG C
Cellulase 0.2% is added under part and digests 0.5h；PH to 4.5 is adjusted with 1% sodium citrate again, is added under conditions of being 50 DEG C in temperature
Enter carbohydrase 0.1% and digest 0.5h；PH to 7 is adjusted with 1% sodium citrate again, neutral protein is added under conditions of being 35 DEG C in temperature
Enzyme 0.3% digests 1h, obtains asparagus slurries zymolyte, the percentage is mass percent；
The preparation method of asparagus solid beverage comprises the following steps:
1), described asparagus slurries zymolyte, the pure powder of peanut, the pure powder of walnut, the pure powder of soybean, wheat flour, maltodextrin,
Zinc gluconate and water mix to obtain slurries A, and the usage amount of the water is that the quality for making slurries A reaches needed for the 60% of finished product
Usage amount；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B, the particle size of particle in slurries B
For 5 μm；
3), after described slurries B homogeneous 50MPa, 5min, with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining
Water mixes, and homogeneous 40MPa, 2min, obtains uniform and stable slurries C again；By the slurries C of gained with 0.008% Sucralose
Solution is allocated, and the slurries C after must allocating, the percentage is mass percent.
4) the slurries C after allotment, is subjected to 200 DEG C of spray drying treatment, obtains exquisiteness, after flaxen powder, is produced
Asparagus solid beverage powder.
Embodiment 5
Raw material include asparagus slurries zymolyte 25%, the pure powder 1.5% of peanut, the pure powder 1% of walnut, the pure powder 1.5% of soybean,
Corn flour 2%, maltodextrin 5%, zinc gluconate 0.005%, hydroxypropyl PASELLI EASYGEL 0.1%, phosphatidase 0 .08%, mend
For sufficient water to 100%, described percentage is the mass percent relative to the raw material gross mass.
Asparagus slurries zymolyte is prepared by the method comprised the following steps：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B), the asparagus slurries for obtaining step a) add 1% sodium citrate and pH are adjusted into 4, in the bar that temperature is 65 DEG C
Cellulase 0.1% is added under part and digests 0.5h；PH to 4 is adjusted with 1% sodium citrate again, is added under conditions of being 45 DEG C in temperature
Carbohydrase 0.5% digests 0.5h；PH to 7.5 is adjusted with 1% sodium citrate again, neutral protein is added under conditions of being 40 DEG C in temperature
Enzyme 0.1% digests 0.5h, obtains asparagus slurries zymolyte, the percentage is mass percent；
The preparation method of asparagus solid beverage comprises the following steps:
1), described asparagus slurries zymolyte, the pure powder of peanut, the pure powder of walnut, the pure powder of soybean, corn flour, maltodextrin,
Zinc gluconate and water mix to obtain slurries A, and the usage amount of the water is that the quality for making slurries A reaches needed for the 45% of finished product
Usage amount；
2) the slurries A obtained by step 1), is subjected to fine grinding with colloid mill, obtains slurries B, the particle size of particle in slurries B
For 8 μm；
3), after described slurries B homogeneous 30MPa 3min, with the hydroxypropyl PASELLI EASYGEL, phosphatide and remaining
Water mixes, and homogeneous 30MPa, 5min, obtains uniform and stable slurries C again；The slurries C of gained is entered with 3% white sand sugar juice
Row allotment, the slurries C after must allocating, the percentage is mass percent.
4) the slurries C after allotment, is subjected to 180 DEG C of spray drying treatment, obtains exquisiteness, after flaxen powder, is produced
Asparagus solid beverage powder.
5), the asparagus solid beverage powder obtained by step 4) is packed by 10g/ bags, carried out in the cool place place of drying
Storage.
Embodiment 6
In addition to the content of phospholipid of addition is 0.1%, the process conditions and parameter of remaining preparation method are the same as embodiment 1, institute
It is mass percent to state percentage.
Embodiment 7
Except the slurries C obtained by step 3) is allocated with 8% white sand sugar juice, the slurries C after must allocating, the percentage
Than for mass percent.The process conditions and parameter of remaining preparation method are the same as embodiment 1.
Embodiment 8
Except the slurries C obtained by step 3) is allocated with 6% white sand sugar juice, the slurries C after must allocating, the percentage
Than for mass percent.The process conditions and parameter of remaining preparation method are the same as embodiment 1.
Comparative example 1
Except the step 2) not contained on enzymolysis, the process conditions and parameter of remaining preparation method are the same as embodiment 1.
Comparative example 2
In addition to the content of phospholipid of addition is 0.05%, hydroxypropyl PASELLI EASYGEL 0.2%, the work of remaining preparation method
With embodiment 1, the percentage is mass percent for skill condition and parameter.
Comparative example 3
In addition to the content of phospholipid of addition is 0.2%, hydroxypropyl PASELLI EASYGEL 0.05%, the work of remaining preparation method
With embodiment 1, the percentage is mass percent for skill condition and parameter.
Comparative example 4
In addition to hydroxypropyl PASELLI EASYGEL 0.15% is added, the process conditions and parameter of remaining preparation method are the same as implementation
Example 1, the percentage are mass percent.
Effect example 1
The powder for the asparagus solid beverage that embodiment 1~7 and comparative example 1 obtain adds water and brews into asparagus drink
Material, the mass ratio of the addition of the powder and water is 1:10,95 DEG C of hot water is added in 45 minutes, and the " Jinzhengu " edible fungus beverage is entered
Row subjective appreciation, it is specific as follows：
Sensory evaluation method：To the subjective appreciation of sample, total score is 100 points, and standards of grading are shown in Table 1.Ground by more than 10
Study carefully composition of personnel subjective appreciation group, to color and luster, fragrance, flavour, mouthfeel, structural state synthesis marking, take its average value, as a result
It is shown in Table 2.
The sensory evaluation standard of table 1
The sensory evaluation result of table 2
| Asparagus solid beverage | Color and luster | Fragrance | Flavour, mouthfeel | Tissue morphology | Total score |
| Embodiment 1 | 15 | 15 | 25 | 25 | 80 |
| Embodiment 2 | 15 | 15 | 24 | 24 | 78 |
| Embodiment 3 | 16 | 18 | 27 | 28 | 89 |
| Embodiment 4 | 15 | 16 | 25 | 26 | 82 |
| Embodiment 5 | 16 | 16 | 26 | 26 | 84 |
| Embodiment 6 | 15 | 15 | 23 | 23 | 76 |
| Embodiment 7 | 15 | 16 | 25 | 25 | 81 |
| Embodiment 8 | 17 | 18 | 28 | 28 | 91 |
| Comparative example 1 | 12 | 15 | 23 | 23 | 73 |
| Comparative example 2 | 14 | 14 | 20 | 20 | 68 |
| Comparative example 3 | 13 | 14 | 21 | 20 | 68 |
| Comparative example 4 | 14 | 13 | 22 | 20 | 69 |
The results of sensory evaluation explanation of table 2, utilizes the acupuncture needle obtained by the embodiment 1~7 of preparation method of the present invention
For the " Jinzhengu " edible fungus beverage that mushroom solid beverage brews out compared with comparative example, color and luster is dark yellow, has pleasant flavour mouthfeel and one
Fixed nut taste, denseness is moderate, delicate mouthfeel, is brewing without precipitation, without layering in Ganderwa, deep by the joyous of consumers in general
Meet.
Effect example 1 also illustrates that embodiment 1~7 utilizes the preparation side of asparagus slurries zymolyte of the present invention
Method, obtained asparagus slurries may apply in the preparation method of asparagus solid beverage, resulting asparagus solid
Beverage features good taste, stability are good, i.e., described asparagus slurries zymolyte can widely apply to prepare asparagus solid drink
In the various aspects of field of food such as material.And the asparagus solid beverage described in comparative example 1 is because it is in preparation process
Do not apply asparagus slurries zymolyte of the present invention, thus its mouthfeel flavour and color and luster fragrance be all far inferior to embodiment 1~
7。
In terms of stability, the mass ratio of the addition of the powder and 90 DEG C of hot water is 1:12, kept after brewing in 6 hours
It is in good condition, no precipitated and separated；The mass ratio of the powder and the addition of cold water (water temperature is not higher than 20 DEG C) is 1:10, brew
2 hours hold modes are good afterwards, no precipitated and separated.The powder in itself the shelf-life inner tissue it is in stable condition.
The foregoing is merely illustrative of the preferred embodiments of the present invention, and is not construed as limiting the scope of claims limitation, ability
Other substantially equivalent replacements that technical staff is contemplated that in domain, all fall in the scope of protection of the present invention.
Claims (11)
1. a kind of preparation method of asparagus slurries zymolyte, it is characterised in that the asparagus slurries zymolyte is used as muddiness
The intermediate raw material of type asparagus solid beverage product, the preparation method comprise the steps of：
A) fresh asparagus, is broken into slurries and obtains asparagus slurries；
B) pH adjusting agent, is added in the asparagus slurries that step a) is obtained pH is adjusted to 4~5, be 45~50 DEG C in temperature
Under the conditions of add cellulase degradation 0.5~1.5 hour；The addition of the cellulase is 0.1~0.5%；Adjusted again with pH
Save agent and adjust pH to 4~4.5, adding carbohydrase under conditions of being 40~50 DEG C in temperature digests 0.5~1.5 hour；The saccharification
The addition of enzyme is 0.1~0.3%；PH to 6.5~7.5 is adjusted with pH adjusting agent again, is added under conditions of being 35~45 DEG C in temperature
Enter neutral protease enzymolysis 0.5~1.5 hour, you can；The addition of described neutral proteinase is 0.1~0.4%, described
Percentage is mass percent；Described pH adjusting agent is 1% sodium citrate, and described percentage is mass percent.
2. preparation method as claimed in claim 1, it is characterised in that the addition of the cellulase is 0.1~0.45%,
Described percentage is mass percent.
3. preparation method as claimed in claim 1, it is characterised in that the addition of the cellulase is 0.2~0.45%,
Described percentage is mass percent.
4. preparation method as claimed in claim 1, it is characterised in that the enzymolysis time of the cellulase is 1~1.5 small
When.
5. preparation method as claimed in claim 1, it is characterised in that the addition of the carbohydrase is 0.2~0.3%, institute
The percent mass percentage stated.
6. preparation method as claimed in claim 1, it is characterised in that the enzymolysis time for adding the carbohydrase is small for 1~1.5
When；And/or add the carbohydrase hydrolysis temperature be 40~45 DEG C.
7. preparation method as claimed in claim 1, it is characterised in that the addition of described neutral proteinase be 0.2~
0.4%.
8. preparation method as claimed in claim 7, it is characterised in that the addition of described neutral proteinase be 0.3~
0.4%.
9. preparation method as claimed in claim 1, it is characterised in that add the enzymolysis time of the neutral proteinase for 1~
1.5 hour.
10. preparation method as claimed in claim 1, it is characterised in that the hydrolysis temperature for adding the neutral proteinase is 40
~45 DEG C.
A kind of 11. asparagus slurries zymolyte made from preparation method as described in claim 1~10 any one.
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| CN105028757A (en) * | 2015-06-15 | 2015-11-11 | 北京工商大学 | Milk tea containing honey and pasania fungus and preparation method thereof |
| CN106798222A (en) * | 2016-12-23 | 2017-06-06 | 徐州工程学院 | A kind of preparation method and applications of the instant powder of asparagus mycorhiza |
| CN108618084A (en) * | 2018-05-09 | 2018-10-09 | 仲景食品股份有限公司 | A kind of mushroom enzymolysis powder and preparation method thereof |
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| CN101077173B (en) * | 2007-06-28 | 2010-05-26 | 天津春发食品配料有限公司 | Enzyme method for extracting edible fungus draw-off juice |
| CN103549394B (en) * | 2013-10-28 | 2016-07-13 | 山西紫团生态农业有限公司 | A kind of local flavor strengthens edible fungi raw materials processed goods and preparation method thereof |
| CN103989152B (en) * | 2014-04-18 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of asparagus hydrolyzate |
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Effective date of registration: 20181017 Address after: 134300 888 Xin Road, min Hua Village, Baishan City, Jilin. Patentee after: Baishan Dashan Kangtai Food Co., Ltd. Address before: 201403 Jinhai Road, Fengxian District, Shanghai 7299 Patentee before: Shanghai Dashanhe Fungus Technology Co., Ltd. |
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