CN104663900A - Selenium-enriched oyster mushroom milk tea and preparation method thereof - Google Patents
Selenium-enriched oyster mushroom milk tea and preparation method thereof Download PDFInfo
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- CN104663900A CN104663900A CN201510082891.4A CN201510082891A CN104663900A CN 104663900 A CN104663900 A CN 104663900A CN 201510082891 A CN201510082891 A CN 201510082891A CN 104663900 A CN104663900 A CN 104663900A
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Abstract
The invention discloses a preparation method of selenium-enriched oyster mushroom milk tea. The preparation method comprises the following steps: (1) preparing a selenium-enriched oyster mushroom liquor, namely drying selenium-enriched oyster mushrooms, milling the dried selenium-enriched oyster mushrooms into powder, boiling the powder in water and filtering to obtain the selenium-enriched oyster mushroom liquor; (2) preparing a red jujube-milk liquor, namely boiling red jujubes in the water, filtering to obtain a red jujube leaching liquor, adding white sugar, cooling and adding milk powder to obtain the red jujube-milk liquor; (3) preparing a tea liquor, namely boiling black tea in the water, filtering and adding beta-cyclodextrin to obtain the tea liquor; (4) mixing the selenium-enriched oyster mushroom liquor, the red jujube-milk liquor and the tea liquor, adding sucrose ester, sodium alginate and essence, heating and homogenizing to obtain a selenium-enriched oyster mushroom milk tea; and (5) bottling, sterilizing and cooling to obtain the selenium-enriched oyster mushroom milk tea. The selenium-enriched oyster mushroom milk tea has the uniform color and luster, rich taste, heavy milk-tea aroma without smell of oyster mushroom; the content of selenium in the selenium-enriched oyster mushroom milk tea is more than or equal to 1.0micrg/100mL and selenium in the selenium-enriched oyster mushroom milk tea is stable in character. The selenium-enriched oyster mushroom milk tea is a low-cost novel nutrient beverage.
Description
Technical field
The present invention relates to a kind of preparation method of mushroom with abundant selenium milk tea, be specifically related to a kind of preparation method that can improve the mushroom with abundant selenium milk tea of body immunity.
Background technology
Selenium is " king of anti-cancer " in body trace element, but can not meet the demand of people from the intake regular diet.It is reported, there is scarce selenium phenomenon in various degree in the counties and cities of China about 72%, and the whole nation about has Se content in the diet structure of population more than 700,000,000 not enough, causes the low selenium state of human body.Chinese Soclety of Nutrition recommends diet nutritional quantity delivered every day of selenium to be that the crowd of more than 7 years old needs 50 μ g/d, and average requirement is 41 μ g/d.
Flat mushroom, Basidiomycotina Pleurotaceae Agaricales Pleurotus is one of maximum four kinds of Pollution In Edible Mushroomss of the current cultivated area of China.Flat mushroom nutrient composition content enriches, and amino acid classes is complete, and also containing the physiological activator such as flat mushroom element (a kind of protein sugar) and acidic polysaccharose, after selenium-enriching cultivation, Se content can increase decades of times even hundred times.Because mushroom with abundant selenium lacks deep processed product, be taken as dish more and eat, this mode makes to account for the stem of gross weight 1/3rd and volva part is abandoned by planting edible mushroom family, causes the unnecessary wasting of resources and nutrition leak.
CN100463605C discloses a kind of Hericium erinaceus tea and preparation method thereof, wherein containing the Chinese medicine such as glossy ganoderma, Radix Glycyrrhizae, not only expensive, and preparation method is more complicated; CN102907519A discloses a kind of Xianggu mushroom tea and preparation method thereof, wherein only containing mushroom and green tea, not only the single consumer of embarrassing of taste liked, and wherein the cryogenic freezing of committed step mushroom thin slice, room temperature are melted in this process, need repeatedly freezing under-15 DEG C of low temperature, then at room temperature melt, process costs is higher, is unfavorable for industrial production and popularization; CN102084908A discloses a kind of preparation method of Xianggu mushroom tea, and wherein only containing mushroom and tealeaves, its shortcoming is that taste is single, and only made by mushroom and tea, tea beverage taste is not good, and tea perfume can not cover the taste of mushroom, embarrasses consumer to accept; CN1919020A discloses a kind of fruit juice milky tea with abundant selenium, and wherein containing milk, fruit juice, ginseng powder, Se-rich xianggu bacterium etc., not only cost is high, and milk tea processed after milk boiling be have lost the most of nutriment in milk; " development of seafood mushroom milk tea composite beverage " (being loaded in Baidu library) discloses the preparation method of seafood mushroom milk tea, because it with the addition of the cream containing trans-fatty acid in the product, does not meet the requirement of modern consumer to healthy food.
Summary of the invention
Technical problem to be solved by this invention is, a kind of Se content >=1.0 μ g/100mL is provided, the needed by human compositions such as original several amino acids, polysaccharide, mineral matter can be retained, taste flavor is all good, edible safety, and preparation method is simple, cheap, be convenient to the preparation method of the mushroom with abundant selenium milk tea promoted.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of mushroom with abundant selenium milk tea, comprises the following steps:
(1) mushroom with abundant selenium liquid makes: by mushroom with abundant selenium stem, volva impurity elimination, clean up, and dry abrasive dust, mushroom with abundant selenium powder is placed in water and carries out boiling 10 ~ 20min by the solid-liquid ratio according to 5 ~ 10%, and brew temperatures is 90 ~ 100 DEG C, filters, obtains mushroom with abundant selenium liquid;
(2) red date-milk makes: by cleaning up red dates, solid-liquid ratio according to 2 ~ 5% is placed in water and carries out boiling, and brew temperatures is 90 ~ 100 DEG C, and brew time is 25 ~ 35min, filter, obtain red date leaching liquor, then add the white sugar being equivalent to red date leaching liquor quality 3 ~ 6%, stirring and dissolving, to be cooled to 45 ~ 55 DEG C time, add the milk powder being equivalent to red date leaching liquor quality 10 ~ 15%, stirring and dissolving, obtain red date-milk;
(3) millet paste makes: by black tea according to 2 ~ 5% solid-liquid ratio be placed in water and carry out boiling, brew temperatures is 90 ~ 95 DEG C, and brew time is 3 ~ 6min, filters, obtains filtrate, adds the beta-schardinger dextrin-being equivalent to filtrate quality 0.3 ~ 0.5%, obtains millet paste;
(4) allocate: according to mass fraction, by 20 ~ 30 parts of step (1) gained mushroom with abundant selenium liquid, 30 ~ 50 parts of step (2) gained red date-milks and 35 ~ 45 parts of step (3) gained millet paste mixing, and add 0.1 ~ 0.3 part of sucrose ester, 0.1 ~ 0.2 part of sodium alginate and 0.01 ~ 0.02 part of essence, after stirring and dissolving, be heated to 55 ~ 65 DEG C, homogeneous >=2 time under 21 ~ 24Mpa, obtain mushroom with abundant selenium milk tea;
(5) canned, sterilization, cooling: by canned for step (4) gained mushroom with abundant selenium milk tea, sterilization, cooling.
The making of described mushroom with abundant selenium liquid, red date-milk and millet paste is all separate, so the making of step (1) ~ (3) can be in no particular order, due to the separately preparation of mushroom with abundant selenium liquid, red date-milk and millet paste, be convenient to adjust proportioning, make flat mushroom milk tea produce mobilism more; The loss of a little moisture is had in boiling process, in order to control the ratio of allocating more accurately, need the mushroom with abundant selenium liquid that filters after boiling, in red date leaching liquor and millet paste, supplement appropriate water respectively, the water making its quality used with boiling respectively identical in quality.
Further, in step (1), the mass content >=1.6 μ g/g of selenium in described mushroom with abundant selenium.Described mushroom with abundant selenium preferably originates from the flat mushroom in Changsha Huang Xing town.
Further, in step (1), described boiling is carried out at twice, brew time, and first time is 6 ~ 10min, and second time is 4 ~ 8min.The object of mushroom with abundant selenium powder being carried out twice boiling is the recovery rate increasing mushroom with abundant selenium powder Middle nutrition element.
Further, in step (1), the granularity after described abrasive dust is 100 ~ 200 orders.
Further, in step (2), add the batching powder being equivalent to its quality 2 ~ 5% in red date leaching liquor, described batching powder is longan powder and/or the wolfberry fruit powder of granularity≤10 μm.
In step (2), the adding proportion of red date leaching liquor, white sugar and milk powder determines after the mushroom with abundant selenium milk tea that the red date-milk obtained by the red date leaching liquor of different ratio, white sugar and milk powder is mixed with is carried out sensory evaluation scores; Red date leaching liquor adds milk powder again after need cooling be because temperature is too high, will destroy the nutriment in milk powder.
In step (3), beta-schardinger dextrin-, as embedding medium, can protect color and luster and the fragrance of millet paste.
Further, in step (4), described essence is vanillic aldehyde.
In step (4), mushroom with abundant selenium liquid, red date-milk and millet paste adding proportion determine after the mushroom with abundant selenium milk tea that the mushroom with abundant selenium liquid of different ratio, red date-milk and millet paste are mixed with is carried out sensory evaluation scores.
Further, in step (5), described sterilization is be incubated 25 ~ 35min at 60 ~ 65 DEG C.
The inventive method mixes with emulsion, black tea liquid by mushroom with abundant selenium mycorhiza abrasive dust is prepared extract again, add appropriate sweetener, embedding medium, thickener and essence again and obtain mushroom with abundant selenium milk tea, it is in appearance in fine and smooth stable emulsion, without lamination, color uniformity, in light brown; Mouthfeel has milk and classical milk tea flavour, saturating light jujube is fragrant, without flat mushroom peculiar smell, and mellow in taste, local flavor is all good; Se content >=1.0 μ g/100mL in this mushroom with abundant selenium milk tea, and containing needed by human compositions such as several amino acids, polysaccharide, mineral matters.The inventive method is followed Food Science general principle and is improved milk tea taste, increase product stability, the milk tea of the novel taste developed can meet the omnibearing nutritional need of consumer, there is raising immunity, the physiological functions such as antifatigue, can strengthen consumer's fitness, edible safety, be a kind of novel nourishing type beverage of low cost; The inventive method Appropriate application usually by the flat mushroom stem abandoned, achieves the Appropriate application of resource, and preparation method is simple simultaneously, cheap, is convenient to promote.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment of the present invention flat mushroom used originates from Changsha Huang Xing town, Se content >=1.6 μ g/g; Other additive therefor if no special instructions, is all obtained by routine business approach.
embodiment 1
(1) making of mushroom with abundant selenium liquid: select the mushroom with abundant selenium (Se content is 1.6 μ g/g) without going mouldy, by mushroom with abundant selenium stem and volva impurity elimination, clean up, dry abrasive dust to 200 order, get the flat mushroom powder of 10kg and carry out boiling in 200L water, first time 10min, brew temperatures is 95 DEG C, second time 6min, brew temperatures is 100 DEG C, filter, supplementing water, to 200kg, obtains mushroom with abundant selenium liquid;
(2) making of red date-milk: get 8kg and do cleaning up red dates, boiling in 400L water, brew temperatures is 90 DEG C, brew time is 35min, filters, discards leaching slag, supplementing water to 400 kg, obtain red date leaching liquor, then in red date leaching liquor, add 12kg white sugar, be stirred to white granulated sugar and all dissolve, when red date leaching liquor is cooled to 50 DEG C, add 40kg milk powder, be stirred to milk powder and all dissolve, obtain red date-milk 452kg;
(3) making of millet paste: broken for 8kg black tea leaf is carried out boiling in 400L water, brew temperatures is 90 DEG C, and brew time is 6min, filters, obtains filtrate, and supplementing water, to 400kg, is added 1.2kg beta-schardinger dextrin-, obtained millet paste 401.2kg;
(4) allocate: by step (1) gained 200 kg mushroom with abundant selenium liquid, step (2) gained 452kg red date-milk and the mixing of step (3) gained 401.2kg millet paste, add 1kg sucrose ester, 1kg sodium alginate and 0.1kg vanillic aldehyde, after stirring and dissolving, be heated to 65 DEG C, pour homogenizer into, under 22.5MPa, homogeneous 2 times, obtains mushroom with abundant selenium milk tea;
(5) canned, sterilization, cooling: by directly canned for step (4) gained mushroom with abundant selenium milk tea liquid canning machine, at 65 DEG C, be incubated 30min carry out sterilization, be cooled to 40 DEG C.
Mushroom with abundant selenium milk tea obtained by the present embodiment, in appearance in fine and smooth stable emulsion, without lamination, color uniformity, in light brown; Mouthfeel has milk and classical milk tea flavour, saturating light jujube is fragrant, without flat mushroom peculiar smell, and mellow in taste, local flavor is good (see table 2) all; Selenium 1 μ g/100mL is contained after testing, rich in nutrition content (see table 5) in this mushroom with abundant selenium milk tea; It is placed 20 days at normal temperature laboratory, does not occur obvious lamination (see table 6).
embodiment 2
(1) making of mushroom with abundant selenium liquid: select the mushroom with abundant selenium (Se content is 1.7 μ g/g) without going mouldy, by mushroom with abundant selenium stem and volva impurity elimination, clean up, dry abrasive dust to 150 order, get the flat mushroom powder of 30kg and carry out boiling in 300L water, first time 6min, brew temperatures is 90 DEG C, second time 8min, brew temperatures is 100 DEG C, filter, supplementing water to 300 kg, obtains mushroom with abundant selenium liquid;
(2) making of red date-milk: get 15kg and do cleaning up red dates, boiling in 300L water, brew temperatures is 90 DEG C, brew time is 25min, filters, discards leaching slag, supplementing water to 300 kg, obtain red date leaching liquor, then in red date leaching liquor, add 18kg white sugar, be stirred to white granulated sugar and all dissolve, when red date leaching liquor is cooled to 50 DEG C, add 45kg milk powder, be stirred to milk powder and all dissolve, obtain red date-milk 363kg;
(3) making of millet paste: broken for 20kg black tea leaf is carried out boiling in 400L water, brew temperatures is 90 DEG C, and brew time is 3min, filters, obtains filtrate, supplementing water to 400 kg, adds 2kg beta-schardinger dextrin-, obtains millet paste 402kg;
(4) allocate: by step (1) gained 300 kg mushroom with abundant selenium liquid, step (2) gained 363kg red date-milk and the mixing of step (3) gained 402kg millet paste, add 3kg sucrose ester, 2kg sodium alginate and 0.2kg vanillic aldehyde, after stirring and dissolving, be heated to 55 DEG C, pour homogenizer into, under 22.5MPa, homogeneous 2 times, obtains mushroom with abundant selenium milk tea;
(5) canned, sterilization, cooling: by directly canned for step (4) gained mushroom with abundant selenium milk tea liquid canning machine, at 65 DEG C, be incubated 30min carry out sterilization, be cooled to 40 DEG C.
Mushroom with abundant selenium milk tea obtained by the present embodiment, in appearance in fine and smooth stable emulsion, without lamination, color uniformity, in light brown; Mouthfeel has milk and classical milk tea flavour, saturating light jujube is fragrant, without flat mushroom peculiar smell, and mellow in taste, local flavor is good (see table 3) all; Selenium 1.1 μ g/100mL is contained after testing, rich in nutrition content (see table 5) in this mushroom with abundant selenium milk tea; Place under its normal temperature laboratory 20 days, do not occur obvious lamination (see table 6).
embodiment 3
(1) making of mushroom with abundant selenium liquid: select the mushroom with abundant selenium (Se content is 1.6 μ g/g) without going mouldy, by mushroom with abundant selenium stem and volva impurity elimination, clean up, dry abrasive dust to 200 order, get the flat mushroom powder of 10kg and carry out boiling in 200L water, first time 10min, brew temperatures is 95 DEG C, second time 6min, brew temperatures is 100 DEG C, filter, supplementing water to 200 kg, obtains mushroom with abundant selenium liquid;
(2) making of red date-milk: get 8kg and do cleaning up red dates, boiling in 400L water, brew temperatures is 90 DEG C, brew time is 35min, filters, discards leaching slag, supplementing water to 400 kg, obtain red date leaching liquor, in red date leaching liquor, then add 12kg white sugar and 14kg longan powder (granularity≤10 μm), stirring and dissolving, when red date leaching liquor is cooled to 50 DEG C, add 40kg milk powder, be stirred to milk powder and all dissolve, obtain red date-milk 466kg;
(3) making of millet paste: broken for 8kg black tea leaf is carried out boiling in 400L water, brew temperatures is 90 DEG C, and brew time is 6min, filters, obtains filtrate, supplementing water to 400 kg, adds 1.2kg beta-schardinger dextrin-, obtains millet paste 401.2kg;
(4) allocate: by step (1) gained 200 kg mushroom with abundant selenium liquid, step (2) gained 466kg red date-milk and the mixing of step (3) gained 401.2 kg millet paste, add 1kg sucrose ester, 1kg sodium alginate and 0.1kg vanillic aldehyde, after stirring and dissolving, be heated to 65 DEG C, pour homogenizer into, under 22.5MPa, homogeneous 2 times, obtains mushroom with abundant selenium milk tea;
(5) canned, sterilization, cooling: by directly canned for step (4) gained mushroom with abundant selenium milk tea liquid canning machine, at 65 DEG C, be incubated 30min carry out sterilization, be cooled to 40 DEG C.
Mushroom with abundant selenium milk tea obtained by the present embodiment, in appearance in fine and smooth stable emulsion, without lamination, color uniformity, in light brown; Mouthfeel has milk and classical milk tea flavour, saturating light jujube is fragrant, longan is fragrant, without flat mushroom peculiar smell, and mellow in taste, local flavor is good (see table 4) all; Selenium 1 μ g/100mL is contained after testing, rich in nutrition content (see table 5) in this mushroom with abundant selenium milk tea; It is placed 20 days at normal temperature laboratory, does not occur obvious lamination (see table 6).
Organoleptic standard scoring is carried out to embodiment 1 ~ 3 below:
Table 1 mushroom with abundant selenium milk tea characteristic describes quantization table
Be divided into 1 ~ No. 8 respectively through taster's test and appraisal mushroom with abundant selenium milk tea obtained for embodiment 1 ~ 3 and give a mark according to table 1, its sensory evaluation scores is as shown in table 2 ~ 4:
Table 2 embodiment 1 mushroom with abundant selenium milk tea directed descriptive analysis experiment statistics table
Table 3 embodiment 2 mushroom with abundant selenium milk tea directed descriptive analysis experiment statistics table
Table 4 embodiment 3 mushroom with abundant selenium milk tea directed descriptive analysis experiment statistics table
Table 5 embodiment 1 ~ 3 mushroom with abundant selenium milk tea nutrient component meter
Table 6 embodiment 1 ~ 3 mushroom with abundant selenium milk tea stability record sheet
Claims (10)
1. a preparation method for mushroom with abundant selenium milk tea, is characterized in that: comprise the following steps:
(1) mushroom with abundant selenium liquid makes: by mushroom with abundant selenium stem, volva impurity elimination, clean up, and dry abrasive dust, mushroom with abundant selenium powder is placed in water and carries out boiling 10 ~ 20min by the solid-liquid ratio according to 5 ~ 10%, and brew temperatures is 90 ~ 100 DEG C, filters, obtains mushroom with abundant selenium liquid;
(2) red date-milk makes: by cleaning up red dates, solid-liquid ratio according to 2 ~ 5% is placed in water and carries out boiling, and brew temperatures is 90 ~ 100 DEG C, and brew time is 25 ~ 35min, filter, obtain red date leaching liquor, then add the white sugar being equivalent to red date leaching liquor quality 3 ~ 6%, stirring and dissolving, to be cooled to 45 ~ 55 DEG C time, add the milk powder being equivalent to red date leaching liquor quality 10 ~ 15%, stirring and dissolving, obtain red date-milk;
(3) millet paste makes: by black tea according to 2 ~ 5% solid-liquid ratio be placed in water and carry out boiling, brew temperatures is 90 ~ 95 DEG C, and brew time is 3 ~ 6min, filters, obtains filtrate, adds the beta-schardinger dextrin-being equivalent to filtrate quality 0.3 ~ 0.5%, obtains millet paste;
(4) allocate: according to mass fraction, by 20 ~ 30 parts of step (1) gained mushroom with abundant selenium liquid, 30 ~ 50 parts of step (2) gained red date-milks and 35 ~ 45 parts of step (3) gained millet paste mixing, and add 0.1 ~ 0.3 part of sucrose ester, 0.1 ~ 0.2 part of sodium alginate and 0.01 ~ 0.02 part of essence, after stirring and dissolving, be heated to 55 ~ 65 DEG C, homogeneous >=2 time under 21 ~ 24Mpa, obtain mushroom with abundant selenium milk tea;
(5) canned, sterilization, cooling: by canned for step (4) gained mushroom with abundant selenium milk tea, sterilization, cooling.
2. the preparation method of mushroom with abundant selenium milk tea according to claim 1, is characterized in that: in step (1), the mass content >=1.6 μ g/g of selenium in described mushroom with abundant selenium.
3. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or 2, is characterized in that: in step (1), described boiling is carried out at twice, brew time, and first time is 6 ~ 10min, and second time is 4 ~ 8min.
4. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or 2, it is characterized in that: in step (1), the granularity after described abrasive dust is 100 ~ 200 orders.
5. the preparation method of mushroom with abundant selenium milk tea according to claim 3, it is characterized in that: in step (1), the granularity after described abrasive dust is 100 ~ 200 orders.
6. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or 2, is characterized in that: in step (2), adds the batching powder being equivalent to its quality 2 ~ 5% in red date leaching liquor, and described batching powder is longan powder and/or the wolfberry fruit powder of granularity≤10 μm.
7. the preparation method of mushroom with abundant selenium milk tea according to claim 3, is characterized in that: in step (2), adds the batching powder being equivalent to its quality 2 ~ 5% in red date leaching liquor, and described batching powder is longan powder and/or the wolfberry fruit powder of granularity≤10 μm.
8. the preparation method of mushroom with abundant selenium milk tea according to claim 4, is characterized in that: in step (2), adds the batching powder being equivalent to its quality 2 ~ 5% in red date leaching liquor, and described batching powder is longan powder and/or the wolfberry fruit powder of granularity≤10 μm.
9. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or 2, it is characterized in that: in step (4), described essence is vanillic aldehyde.
10. the preparation method of mushroom with abundant selenium milk tea according to claim 1 or 2, is characterized in that: in step (5), and described sterilization is be incubated 25 ~ 35min at 60 ~ 65 DEG C.
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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 |
| CN106720863A (en) * | 2016-11-24 | 2017-05-31 | 湖北圣峰药业有限公司 | A kind of flat mushroom selenoprotein pressed candy |
| CN111184066A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Milk tea and preparation method thereof |
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| CN1899068A (en) * | 2006-07-14 | 2007-01-24 | 李为国 | Mushroom and jujube tea and its producing method |
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